'Tis the season to reflect on the year. Before we go making lists of to-dos for the coming one, we might gain some insight from what's been accomplished in the food world so far.
As the mushroom asserted himself, these little woody-fragranced, meaty-fleshed guys are FUN! From the occasional cook to the professional chef, the salubrious spores can be enjoyed by all
Global warming is foremost an issue about the relationship between human societies and natural systems. Climate impacts are foremost an issue about the safety and well-being of people, families and communities.
The Nature Conservancy works with unlikely allies to create economically and environmentally sustainable solutions. Brian Stranko, our north and central coast regional director, explains how we develop creative approaches to complex problems to get the job done.
When communities spend scarce funds attracting jobs that don't exist, everyone loses. The taxpayer, schools, local and private sector employers are out millions of dollars and have nothing to show for it. Are there any alternatives?
While efforts to rein in junk food marketing to children have been unsuccessful at the federal level so far, cities can still engage in several local strategies to protect both children and adults from the adverse health impacts of fast food.
I could never have imagined that something that initially seemed so humiliating would turn out to be one of the greatest teaching events of my life. Although my food stamp benefit itself will be ending soon because I no longer require assistance, the benefits to my lifestyle are not.
Approximately two-thirds of the world's poultry meat and eggs, and more than half of all pork, are now produced in industrial systems, and consumption of animal-based foods is rising, particularly in developing countries.
Rich in tradition, memories and taste, the beloved potato latke is certainly cherished. This year, as Hanukkah nears, I challenge you to dig a bit deeper and explore the vibrant underworld of the potato's fellow subterranean dweller: the root vegetable.
Through consistent and deliberate year-round work, farmers provide us with the makings of our holiday traditions. They grow the flowers that adorn our tables, the wreaths on our doors, and the Christmas trees that are a centerpiece for many families.
A guest at our Thanksgiving Leftovers Dinner raved about a quinoa stuffing she'd made for her own family's annual feast the day before. I cringed a bit because few of us comprehend the dark side of our trendy infatuation with this ancient food from high in the arid Andes.
On this list was world-renowned chef Jerry Traunfeld, formerly of The Herbfarm just outside of Seattle. The venue was a converted cottage seating just 32, literally the nucleus of an herb farm on 17 acres near the Cascade mountain range.
The historically picked-on Brussels sprout holds a special place in my heart. These tiny (and now established, shredded chic) cabbages are nuanced with flavor subtleties, perfected in this Crispy Brussels Sprout Hash with Cider Glaze.
The contentions that local food's opponents are putting forth are actually founded largely on credible data, and this is in part why the "controversy" surrounding local food persists. However, examining why locavorism does or does not make sense in 21st Century America via only one or two specific data points is leading people to the wrong conclusions.
From innovative ethnic dishes to five-star restaurant-worthy desserts, this is no longer just about all-you-can-eat, industrial-grade crab legs. Nope, the chefs (yes, chefs) at the top hotel buffets in Las Vegas would like you to know that they are serious about food.