Food production and distribution are not inherently destructive. Agriculture can also be a major source of carbon sequestration and a builder of biodiversity and ecological resilience. But moving in the direction of a sustainable and equitable food system requires reining in the power of transnational corporate agribusiness.
While many large restaurant chains and other sectors of the food industry bear responsibility for mistreating their workers, recently, McDonald's has engaged in a series of jaw-dropping and idiotic communications with its workforce. Each one is a painful reminder of how impossible it is to live on fast-food wages.
While the stunt makes every effort to indicate that turkey farming is a humane industry, the reality is not what we'd like to believe.
This Thanksgiving, after recognizing the work, and acting to reward it, it'll be time to start talking about what 'reducing' McJobs might look like. A living wage? The end of Big Food?
Today's gratin is a classic French recipe.
If you had to choose between Brussels sprouts, beets, and acorn squash which would you pick?
Sweet, nutty and slightly crunchy, they're intensely flavorful tiny packages.
From a hearty, lentil shepherd's pie to a creamy carrot bisque.
Once again, the market and food producer's profits trump public health. How many people have been harmed while the FDA gave food companies time to reformulate?
The short clip linked below, a work of utter genius in delivering an informative message this Thanksgiving aka Turkey Day. http://images.businessw...
Serve it for Thanksgiving or Christmas as an alternative to turkey gravy.
There's little to no historical evidence indicating that turkeys were eaten at the first Thanksgiving and we know that they certainly did not consume any of the "traditional" foods we consume on our tables today. So, where did all this come from?
The first issue is the Thanksgiving prayer. How is it possible for a Jain and a Christian to pray together? Jains do not believe in a creator god, and Christians do.
The result? Creamy, guilt-free mashed potatoes with the subtle and rich flavor of garlic confit. I call that something to celebrate!
Like trend-conscious restaurateurs, school nutrition professionals know that their customers want the same things they see on TV food shows with celebrity chefs.
After three years of blogging about food I thought it was time to get in front of the camera and film my first video recipe.