Recently, I had the opportunity to speak to an amazing group of 12 to 14 year old adolescents--these kids are Montessori school students who came together to talk about ways to make the food system more just and environmentally sustainable.
Family farmers have been and will always continue to be critical to national and global food security. Food Tank will be featuring posts focused on the issues and innovations critical to family farmers around the world, as well as actions everyone can take to support them.
South Beach has been long known for a year-long spring break vibe, and less known, until recently, for great cooking. But Miami's food boom has been gaining attention for a few years, and now the buzz has been turned up.
When I began to cook in the 1960s while getting my Ph.D., I was conscious of doing so in a way that would define me as different from my mother and my mother's life. She cooked Midwestern. I deliberately chose French. She baked apple pies. I composed Tarte Normande aux Pommes.
For 25 years, Leslie Cerier, aka The Organic Gourmet, has been teaching the art of healthy cooking at some of the finest eco-lifestyle centers and spas in the world. I sat down with Leslie recently to find out her latest advice on eating for sustenance and sustainability.
Slow food in the favelas may seem like a contradiction in terms -- but such disruptive innovations, not the bland, frothy platitudes of the official Rio + 20 declaration, are in fact "the Future We Want."
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.
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.
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.
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.
Discovering Hermitage Bay in Antigua shattered a few preconceived notions I held about the slow food movement. I assumed it primarily preached in our little urban bubbles. I'm happy to say, I was dead wrong.
That food can root us in the past while offering hope for the future seems proof of its power to transform. Most of us have experienced the bliss of biting into a dish so divine it thrills alive the soul as well as the body.