Currently Browsing: Food

Buyer beware this butcher’s bullshit

It's a sad and telling sign of the SOLE food movement's popularity, when people use the movement's principles to market their beef and hide the bullshit behind the counter.  As Matthew Richter writes in "Mystery Meat" for Seattle's The Stranger, J'Amy Owens and William Von Schneidau, the people behind Puget...

Dairy cows’ feed exacerbates air pollution in central California

Although it has a relatively low population density, California's San Joaquin Valley has some of the worst air pollution in the nation, especially when it comes to ozone (O3), a gas that can cause respiratory and cardiac problems. To counteract the air pollution, California and San Joaquin Valley regulators...

The Edible Schoolyard brings learning to life

The cover story of this week's East Bay Express has a provocative teaser: "Berkeley's Edible Schoolyard teaches students how their food is produced and prepared. Is this overdue innovation or a distraction for kids who should be learning math?" So part of me was expecting a thrashing like the one delivered...

Goldman Prize winners fight against CAFO pollution, shark finning and monocultures

The Goldman Environmental Prize was awarded to six grassroots environmental heroes from around the world in San Francisco last Monday night. Three of the six 2010 winners are working directly in food-related areas. Lynn Henning's 300-acre corn and soybean farm in Lenawee County, Michigan, has twelve meat...

Food Corps puts new energy into school lunch programs

You've probably heard about service programs that put volunteer teaching assistants in classrooms of underprivileged schools or put new college graduated into troubled schools. A new program called Food Corps puts a twist in that old formula, sending volunteers into school kitchens and purchasing offices....

S.F. restaurants experiment with wine on tap

Kicking the bottle habit:  Instead of recycling bins overflowing with empty 750 mL bottles, you'll see reusable wine casks outside a handful of San Francisco restaurants. Long a tradition in Europe, these restaurants — which include such luminaries as Salt House, OTD, Delfina, and Frances — are give it a...

A focus on fish meal and subsidies can help the oceans

This is part 3 of a series on improving market-based seafood sustainability initiatives, inspired by a recent article published by an international team of researchers in "Oryx: The International Journal of Conservation." (See Oryx volume 44, pp. 45-56 doi:10.1017/S0030605309990470. Summaries available from...

‘Revolution’ off to contentious and hopeful start

The ABC preview of "Jamie Oliver’s Food Revolution” Sunday night has me modestly hopeful that ordinary Americans — those largely untouched by the movement to improve diet and agriculture — might watch and learn. “Revolution” puts reality TV’s conflict-based formula to work by sending celebrity chef Oliver...

A bad week for bluefin tuna and sharks

It was a bad week for some of the ocean's top predators in Doha, Qatar as the Convention on International Trade in Endangered Species (CITES) rejected international trade restrictions on northern bluefin tuna (Thunnus thynnus) and eight species of sharks. I haven't seen much coverage of vote on the shark...

Strengthening the “weakest link” in the local meat infrastructure

Friend of the Ethicurean Sam Fromartz looks at a new wave of small slaughterhouses that are appearing in Virginia. He focuses on True & Essential Meats of Harrisonburg, a new partnership of former landscape architect Joe Cloud, his mother, and Joel Salatin (of Polyface Inc., who was profiled in...

The water wars: California’s salmon vs. agribiz interests

By Paul Johnson I've been selling fish for 30 years, and I'm pleased that my store, the Monterey Fish Market, has a reputation for exceptionally fresh and sustainably sourced seafood. We're lucky in that our customers support us in our mission to provide the best possible product that doesn't contribute to...

‘Top Chef’ should take up the ultimate challenge: school lunch

Season 7 of Bravo’s Top Chef will be based in Washington, D.C., reported the Metrocurean (no relation) a few days ago, with filming to begin in early April. That means that the popular reality show, with its supersized personalities and offbeat kitchen challenges, will be in Washington at the same time as...

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