The truth is that America is in the middle of inventing a new food culture, and no one, not the foodies nor the food activists nor the Grocery Manufacturers Association of America, can predict how powerful a force for change it may be.
For the fifth year in a row, the Natural Resources Defense Council is searching nationwide for exciting leaders who are making our food system healthier for us, more sustainable for the planet, and more equitable for food workers.
"Cooking is all about compromising. You never have enough time, enough ingredients, enough skill. If I have good ingredients, I try to take advantage of them, but I don't always have the best." -- Mark Bittman
Imagine yourself at the helm of a global winery. You make a bet on promoting a lesser-known Chardonnay in a new market and the locals love it. Good news, right? Not if your plans didn't factor in the risk of selling too much wine in one region.
A foodie film oriented toward the making rather than the eating, Now, Forager's opening gambit is to occupy the high-stress, low-margin universe of the restaurant and its independent small-scale suppliers.
I've always found one of the challenges of vacationing on a tropical island is finding food that's even half as inspiring as the scenery, so I was really surprised on a recent trip to find some world-class restaurants, chefs and cuisine on the island of Bermuda.