If you have something to say...
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If you have something to say...
Say it on the Huffington Post
The Blog
I'm not telling you to go eat processed cheese, or that all food rules are bad and doomed to become pathological and isolating. It's just that there's more to food than just its ability to confer health, or even spiritual enlightenment.
It's not Thomas Keller's responsibility to help save the planet (though many chefs have taken on this calling with great ambition). But focusing solely on the aesthetics and disclaiming any other responsibility altogether is a cop-out.
Today, NRDC announces the winners of the 2012 Growing Green Awards. These awards celebrate the farmers, business owners, and bold thinkers who are transforming America's food system.
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.
The occupiers demand UC Berkeley halt plans for further sale and private development of what was once the site of its renowned International Center for Biological Control.
Finding sustainable seafood has long been a challenge for environmentalists and foodies alike. Recently, however, supermarkets and food stores have stepped up their efforts to reconcile that dilemma.
Saving money is a popular rationale for starting a vegetable garden at home. A commonly cited statistic suggests that home gardeners can expect a return of $8 worth of produce for each $1 they invest in seeds, starts, fertilizers and pest control.
Smart use of the Web can shift the focus of food retail away from industrial suppliers and toward those in the position to offer on-demand delivery of the freshest food around.
What happens in Las Vegas may stay in Las Vegas, but what is sprayed on industrial farms does not necessarily stay on those industrial farms.
A funny thing happened after I moved to Cape Cod and started planting things to eat. Slowly, my fundamental idea of what food is started to change.
We can drastically improve our chances of battling climate change if we start thinking seriously about wild seafood. Wild seafood, properly managed, can replenish itself year by year, decade by decade, millennia by millennia.
When it comes to sustainable seafood, San Francisco gets it. As a progressive, seaside town, seafood is plentiful and the options for eating sustainably are constantly improving.
For many years, communities of faith have provided a safety net to fisher families impacted by bad seasons or disasters like Hurricane Katrina and the BP spill. They have also seen firsthand the vital connection between the health of natural resources and the life of the community.
I spent the past month researching and visiting venues that embrace sustainability as a core value of their business. A few thousands calories later (and one small hangover), I am happy to share my findings with you.
Starting on Earth Day (April 22), Whole Foods won't be selling any more red-rated seafood. They'll be the first (and so far only, but we hope that will change) national grocer to do so.
By surveying the versatile ecology of cow dung, even urban dwellers, like me, can see the earthy pragmatism embedded in the Indian worship of cows (and indeed all life) as sacred.
While conscientious doctors do their best to limit the use of unnecessary antibiotics, the livestock industry continued its indiscriminate use of these powerful medicines.
