Carrots, sticks, and crumbs: Making the most of the new Farm Bill, and gearing up for 2012

By Aimee Witteman (cross-posted on Gristmill) Last week, in a stuffy room on Capitol Hill, I joined a couple dozen activists and farmers to discuss the Farm Bill. Why? you ask. Why bother to meet in hot-as-an-oven Washington D.C. to discuss the legislative mess that recently sputtered to an all too...

Rebuilding itself, New Orleans is reconstructing food community

The following post is by Stu Shafer, a professor of sociology at Johnson County Community College in Kansas and a farmer-member of the Rolling Prairie Farmers Alliance,  whose newsletter this post first appeared in. He visited various food projects while in New Orleans earlier this month for a conference...

Bluefin tuna finally extinct: “Well worth it,” say sushi fans

By Barry Foy, Special to the Ethicurean The glimmer of international celebrity outshone the chandeliers in Tokyo’s most expensive hotel on Sunday night, as heads of state, movie stars, and tycoons gathered for what trendspotters predicted would be the party of the year. Flanked by reporters and bodyguards,...

Ethicureans, meet the Eggicureans: A visit to Michigan’s Crane Dance Farm

Mary tries to get the calves interested in the trailer It’s a Wednesday morning and instead of firing up my computer, my cool company is letting me spend the day on a farm. Pulling into the driveway of Crane Dance Farm, I wave to Jill and Mary while my husband Tim weaves our minivan around roaming ducks and...

“Climate-ready” seeds: Every cloud has a golden lining for these profiteers

Claire Hope Cummings is the author of the new book "Uncertain Peril: Genetic Engineering and the Future of Seeds." An environmental lawyer for 20 years, including four spent with the USDA, Cummings reports regularly on agriculture and the environment for national media outlets; she has also farmed in...

The Cereality show, coming to a college town near you!

This guest post is by Tracy Lerman, who likes to cook food from the Santa Cruz farmers market and ride her bike by the ocean. In her spare time Tracy works at the Organic Farming Research Foundation doing policy advocacy and organizing. Recently a new “restaurant” opened up where I live. This eating...

Déjà chew: The food price crisis in context

We are pleased to be able to share this piece by Daryll E. Ray, who holds the Blasingame Chair of Excellence in Agricultural Policy at the University of Tennessee and directs UT’s Agricultural Policy Analysis Center (APAC). He is perhaps best known for lead-authoring “Rethinking U.S. Agriculture Policy:...

A capital creamery: DC’s Dolcezza spins local flavors into artisanal gelato

Please welcome guest contributor and frequent Ethicurean commenter Emily Horton. Emily writes about food, culture and sustainability issues in Washington, D.C., where she's lived since last September. Before that, she lived in Atlanta and Chapel Hill, N.C., where she lost her accent for the first time and...

Meeting my meat at Garden of Eden/Lionette’s Market in Boston

Johanna Kolodny is dedicated to working to change the food system at multiple levels. She has worked with the NYC Greenmarket and Slow Food, and taught undergraduate courses about the food system. A graduate of Williams College, she received her MA in Food Studies from New York University. On a frigid...

Mini-Digest: New transgenic pigs, Wendy’s bird burgers, sodas with gas

The digest was contributed by Ethicurean buddy Barry Foy. Stop busting my chops: Researchers at Texas A&M have introduced a genetically modified hog that has a pair of succulent jowls at each end. Targeted at the "foodie" market, the new animal provides twice the usual amount of the cut used...

Innovative process turns any vegetable organic in seconds

Special to The Ethicurean, by Barry Foy Agribusiness stocks rose sharply today, following the announcement this morning of a new process that transforms conventionally raised produce into organic, instantly and at almost no cost. News of the discovery reached the Washington Post just after midnight, in a...

Back to the future: Maryland’s Springfield Farm is new old-school

From Leslie Hatfield Last weekend, my partner Jaimes and I picked up our friend, Nikki, in a bright yellow rental car and drove about 20 miles outside of Baltimore to Springfield Farm. I'd discovered it through the Eat Well Guide (which I blogged about here last week) and had been there once before, to pick...

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