Chefs are in a unique position to play an important role in improving the food system because we have a lot of consumer trust. Our agenda is to feed people delicious food and make them happy. What's not to trust in that?
Did you know that pastrami comes from only about a five-pound cut of an entire cow? It's time to think about where meat comes from. It's time to decrease waste. It's time that all of us, not just chefs, make those tough food choices everyday.
The importance we place on wanting, our sense of entitlement to consume, is a feature of American culture and identity that we often take for granted. We think of it as natural, that we have a right to want what we want and to achieve it. This poses a challenge to the concept of sustainability.
This year's World Food Day calls for "Sustainable Food Systems for Food Security and Nutrition." Our challenge is to devise new approaches to produce more food for a growing population, while using fewer resources and providing better livelihoods for those who need them.
We are on the verge of forcing insidiously powerful corporations to disclose what kinds of toxic experiments they are conducting on our land and people. And this is just the very tip of what is happening on Kauai, and what is increasingly happening around the world.
Acton Public Library is allowing patrons to pay off their book fines in food donated to The Shoreline Soup Kitchens & Pantries, an incredible organization in its own right that does a lot of good for needy families living on the Connecticut shoreline.
The Hawai'i Food Policy Council invites you to the first annual Frankenfood Party on October 25th! Sweet Home Waimanalo will be hosting this terri...
Grass-fed cows are often raised on grass within a few months of harvesting, then shipped to the mainland to get fat or "finished" in a feed lot. Grass-finished cows have eaten grass their whole lives.
Last year I tried Mt. Oysters (bull testicles) for the first time. They weren't bad, plus I like the idea of using the whole animal. If we are going to eat meat it makes sense not to waste it.
Chatter at open air cocktail tables ensued among the varied crowd. From pig farmers to ice cream makers, and editors to visitors from Japan, guests imbibed at a "perfect" Manhattan station, a whiskey sour station, and a chupito bar (small sips of tequila).
Just as there is a cluster of "climate-deniers," there are perfectly intelligent people who absolutely refuse to recognize the obvious: we are taking more from the Earth than the Earth can sustainably regenerate.
From practical tips on sustainable agriculture on a warming planet to insight on how to make jam, these reads will provide plenty of food for thought.
Salt is one thing we virtually always agree on as partners. Whether it's the missing ingredient in a nearly perfect dish or a dip in the Pacific to wash off a bad day, we share a deep love for salt.
In the traditional supply chain, fish passes through many hands before arriving on your plate, and the freshest fish on the market is at least six days old. Luckily, chefs all around the country are beginning to make choices that support independent fishermen and sustainable fisheries.
Beneath the deep purple cuts of healthy tuna and the smell of fresh wasabi, there lies a sushi underbelly in America that will make your stomach turn.
A few quick tips to selecting fresh fish and why buying local will taste a whole lot better.
Each of these 11 chefs is a pioneer in the sustainability movement. Let their food philosophies serve as an inspiration for your own Independence Day festivities!