Slow Food USA, which focuses on preserving biodiversity and traditional foods, announced on Thursday the departure of its president, Josh Viertel, who...
Erin Ruberry | Posted 05.21.2012
Yes, you're going to see a lot of pork. But fear not, vegetarians and non-porkers. There's plenty here for you, too. But if there was ever a reason to hop off the vegetarian train for the night ("Hi, my name is Erin and I'm a vegetarian... 98 percent of the time."), it's at The Pig.
Katherine Gustafson | Posted 05.14.2012
The meat industry, like much else in U.S. agriculture, has consolidated rapidly over the last half-century. Four giant companies produced 83.5 percent of U.S. beef as of 2007. It is in this context that the mobile slaughterhouse makes local slaughter available and affordable to small farmers.
Posted 04.25.2012
Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many di...
Kirsten Dirksen | Posted 05.21.2012
Can mushrooms save the world?
Marcus Samuelsson | Posted 05.01.2012
Learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
Cara Rosaen | Posted 04.25.2012
We assume our food system has somehow taken care of itself. The aisles of perfectly aligned boxes, and perfectly stacked produce reflect a system where a tomato is a tomato is a tomato, or an egg is an egg is an egg. Food is a commodity and it's all the same. But it's not.
|
Posted 04.16.2012
This article comes to us courtesy of SF Weekly's SFoodie. By Jonathan Kauffman If you go to farmers' markets in the East Bay, you may have seen ...
Laurie David | Posted 04.15.2012
Last spring, right on the heels of one of the biggest events in his life, his son's wedding -- and with the eyes of the world upon his family -- Prince Charles came to the United States to deliver a speech at Georgetown University about the future of food.
Kip Pastor | Posted 04.10.2012
The organic food movement is a great cause and it has become big business. Now the question is whether we will allow this well-intentioned movement, started by farmers who strived to be stewards of the land, to completely degenerate into a meaningless food trend.
Monika Mitchell | Posted 04.07.2012
We definitely love our "slow food" in New York -- we just love to get it fast and eat it on the run!
Tamar Haspel | Posted 04.01.2012
If you're not growing, raising, hunting, foraging, or fishing your own food, you're behind the curve. Chickens and gardens, pigs and turkeys, rods and guns, are all showing up at the homes of what used to be milquetoast supermarket shoppers.
Carole Carson | Posted 03.26.2012
As I gathered and shelled acorns under our tree, it was easy to imagine Maidu women in the same place, doing the same thing many years ago. It gave me a great feeling of kinship with the Native Americans.
Leah Mayor | Posted 03.23.2012
Even with a surge of interest in "local food" and its central relationship to individual, community and global health, somehow it remains difficult for many of us to make the connection between the food we eat and the land that is required to grow it.
Big Girls, Small Kitchen | Posted 03.19.2012
Slow-cooked food gets incredibly tasty, tough meats to grow rich and soft, and soups come away with extraordinary flavor. You have to plan ahead, but you get to do less work at the last minute.
Michael_Schwartz | Posted 03.05.2012
You're probably tired of hearing people preach about how a product is sourced at its freshest when grown nearby. But for me, although counterintuitive, an import hundreds of miles away can be good for local food, too.
Joseph Satto | Posted 02.04.2012
It was just us and our mildly injured canine companion.
McKay Jenkins | Posted 02.11.2012
Cooking can be much more than merely completing an onerous task. It can offer moments of fulfillment, glimpses of deeper meaning, a connection to old, even ancient traditions. To me, that seems like a pretty good return for a bit more effort.
Kurt Michael Friese | Posted 12.27.2011
What we have is not just a food problem in this country, but a cooking problem. Food marketers have been working for decades to convince people that cooking is a chore.
Jerusha Klemperer | Posted 10.25.2011
We're all stressed about money and we're all stressed about time. And yet every day there are people all over the country who find a way to cook healthy food on a budget.
|
Posted 10.09.2011
This article comes to us courtesy of California Watch. By Joanna Lin The number of farmers markets in California grew 25.7 percent last year, ma...
Karin Kloosterman | Posted 09.07.2011
Built by a British-Berber partnership and hugged by one of the most stunning vistas you can imagine, the Kasbah du Toubkal is an absolute must in Morocco.
Posted 08.01.2011
The image below details what the White House Garden would look like if it was planted with subsidized crops from the Food and Farm Bill (via Slow Food...
Sam Schabacker | Posted 07.31.2011
These cuts are not solutions to our budget crises, nor will they mend our broken food system. Rather, they are ideological prescriptions that will do nothing but further enrich corporate agribusiness.
Neil Zevnik | Posted 07.19.2011
This is the new face of chain restaurants: individual concepts, adapted to specific locales and audiences, with none of the anonymous mediocrity that made "chain" a dirty word in epicurean circles.
New York Times | Posted 06.01.2012