The bounty before the breach, the treasure trove of the dirt farmer, the end-of-season Union Square greenmarket. An eager gatherer, I approach the market with two empty canvas bags and a pocket full of cash.
There's an old story that's just starting to be told again in the Ozarks. Or maybe these days it's being told more loudly and by a new generation of young farmers and entrepreneurs. Isn't that the way most stories begin again?
For those who think of Nantucket as the kingdom of pink-and-green -- pretty but predictable and steeped in if not stifled by tradition -- you're in for a surprise. Some creative locals are hard-at-work reinvigorating the island.
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.
When we turn a blind eye to where our food comes from in the name of convenience and price, we allow others to make our choices about what kind of food system we want to have. Ignorance may be bliss, but we can no longer afford to ignore the impact of our food choices.
Many consider ongoing change as fundamental for economic success, but what happens when innovation is hard to envision, let alone implement? And what if innovation needs to overcome deeply rooted social and economic divides?