Currently Browsing: Food

Beet me up: Six summery ways to enjoy the sweetest root vegetable

I peek under our hoop house garden bed to check the progress of the hundred beets we planted early in the winter. The greens look healthy and strong. For two months I have resisted the urge to harvest baby beets early. On occasion, I did harvest a few beets under the auspices of "thinning the bed."...

Minding common ground: “Poly-farming” in northeast Ohio

Just about any road I take that leads me out of Wooster, Ohio, very quickly guides me past vast fields of corn or soybeans. Agriculture plays a vital role in Wayne County’s economy, and for several decades now, commodity crops have contributed more than their fair share to our local economy. Smaller farms...

Helping out the Milk Board’s new PMS campaign

The California Milk Processor's Board, which brought us the Got Milk? campaign, urges men this week to tell their cranky, about-to-menstruate women: "You really need to drink more milk." Men can get their PMS education on a new website "Everything I Do Is Wrong." Women may find the site confusing at first...

Goats: An overlooked pasture-raised animal

Goat meat is already very popular around the world – the Washington Post claims that goat makes up almost 70 percent of the red meat eaten globally – and its popularity could increase in the U.S. because of the convergence of several things:  renewed interest in grass-fed animals; openings of new butcher...

Endangered, eh? Canada Scientists Confirm Bluefin Tuna Are in Deep Trouble

By Catherine Kilduff, Center for Biological Diversity * Updated on June 2, 2011 by Marc R.* It’s official: We really are fishing to extinction a fish that has sustained us for millennia, the bluefin tuna (Thunnus thynnus). Last week Canada’s scientists declared the Atlantic bluefin tuna endangered, meaning...

Highlights and questions from the Natural Products Expo West trade show

In March I attended the Natural Products Expo West, one of the largest trade shows for the natural products industry. Produced by New Hope Natural Media, the show had hundreds of exhibitors promoting their products — companies looking for new distribution, looking for new buyers, testing new flavors or...

Looking for Mr. Goodfish: Chefs aim to expand our seafood horizons

In the chapter on New York in Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood, Taras Grescoe comes down hard on the Big Apple’s elite chefs: Though the chefs I had met were buying from small businessmen who worked sustainably, their menus were still filled with overfished species....For...

Jimmy Stewart, cults, and a lot of broken glass: Remembering Straus Family Creamery’s opening day

By Michael Straus Pictures from opening night at Straus Family Creamery, February 4, 1994. (That's me with the goatee.) Straus Family Creamery recently turned 17, and I started thinking back to those crazy times. In 1989, my older brother Albert, who’d been managing the farm and doing some pretty innovative...

San Francisco sustainable restaurants have a blind spot for seafood

In an ideal world, when a restaurant tells you that it serves “sustainable seafood,” you could have some faith that the claim is true, that the chefs and buyers know exactly what they are getting and the issues around how it was caught. The seafood situation in the famously eco-friendly San Francisco Bay...

Tipping sacred cows: Reviewing “Meat: A Benign Extravagance”

Mainstream culture and news abound with broad statements about our food system and the choices we make about what we put on the dinner table. Surely you’ve heard that if you want to save the planet, you should eat a vegan diet, since raising livestock contributes significantly to carbon emissions and thus...

Boycotting bluefin isn’t enough — time to turn on the siren

Critics of the International Commission for the Conservation of Atlantic Tunas often say that the acronym ICCAT might better stand for the “International Conspiracy to Catch All Tuna.” At its most recent meeting, ICCAT lived up to that derisive nickname by setting 2011 catch levels for Atlantic bluefin tuna...

Two cookbooks give winter vegetables a starring role

The temperatures have plunged below the freezing point, the first major snow of the season has blanketed the ground, and winter is officially here. Baby, it’s cold outside, and there’s not a cute fresh tomato in sight -- to which I can only say, thank goodness. After a superabundance of August heat and lush...

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