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Giving everyone a Grand (Opening, at Local Roots)
One year ago, the twelve of us who formed the steering committee of the Wooster Local Food Cooperative, Inc., held a public meeting at the Wayne County Public Library to share our ideas for a year-round local food market in downtown Wooster. Over the course of a very busy year,
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‘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”
Flat world, fat world: Report from the Healthy Foods, Healthy Lives Symposium, part 1
By Nicole de Beaufort On September 21, 2009 in Minneapolis, a crowd of 300 people representing more than 30 disciplines gathered for a symposium hosted by the Healthy Foods, Healthy Lives Institute
Memo to raw-milk advocates: Improve information, or get sued
Fifty veterinarians and others concerned with food safety gathered at a raw milk symposium last Sunday in Seattle. Sponsored by the American Veterinarian Medical Association (AVMA), “The Raw Milk Conundrum” featured speakers from nearly
Meeting Louis Bromfield – and Wendell Berry! – at Malabar Farm
Here in northeastern Ohio, not only are we surrounded by acres of rich agricultural land, on which depend a mixture of big and small farms, but in every county there are hidden pockets of little-known historical significance. And in almost-neighboring Richland County, one historical attraction has appeal
Two recaps of the 2009 Sustainable Foods Institute
The media is the message: Sam Fromartz provides a brief recap of the 2009 Sustainable Foods Institute,a two-day, journalists-only boot camp put on by the Monterey Bay Aquarium to, as Sam says, "communicate what goes on in the invisible oceans so that we understand them a little better. The conference
Postcard from the Sustainable Foods Institute in Monterey
I'm here in Monterey for the Sustainable Foods Institute, which the Monterey Bay Aquarium (creator of the Seafood Watch pocket guide) puts on for members of
WK Kellogg’s Food and Society 2009: Follow the foundation funding
I've just come back from the WK Kellogg Foundation's invitation-only Food and Society conference in San Jose, CA, where I was hanging out on the foundation's dime with about 500 other
Eat, drink, think: San Franciscans, come play Edible Pursuit this Sunday!
As anyone who's opened up a magazine or a newspaper recently knows, the print publishing industry is in deep trouble. (When the New Yorker has not a single ad between the inside cover and the Table of Contents, that's kind of like walking into Chez Panisse at 7 on a Friday night and finding it half empty.)
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Winter, Shminter: Not Everything Sleeps when the Ground Freezes
I usually take a giant chill pill the months of January and February (ok, and maybe March too). I have never lived in a place without blizzards and tear-inducing wind chills. While that might be sad to folks who prefer equatorial breezes, I’ve generally enjoyed the cold times of the year as a season
Gary Nabhan: Those who forget history are doomed to re-eat it
Above the din of the enthusiastic multitude of Green Festival attendees in San Francisco, renowned author, ethnobotanist, food preservationist, and historian
Opening up: Notes from the Northeast Ohio Food Congress
When I hear or read comments that dismiss local foods as something only folks in California can do, I'm puzzled. Everywhere I go in northeast Ohio, I see farms and markets that have locally grown and produced foods for sale.
Artists explore urban sustainability at the Yerba Buena Center for the Arts
"Gatherers — Fallen Fruit, Elysian Park," 2005, giclee print, photo courtesy of David Burns, Matias Viegener & Austin Young (downloaded from YBCA's press room) A
A foraged wild mushroom feast at Les Jardins Sauvages
When I was young, I hated mushrooms. At least, I thought I did, but I hadn't really ever eaten them. I was under the impression that they were slimy and gross, which was the basic opinion of my parents. The only mushrooms
Sweet potatoes provide Kansans multiple culinary possibilities and new crop potential
One Kansas City-area program had lots of sweet potato plants, while another had people who know how to cook sweet-potato greens. The two got together recently and showed off the culinary possibilities to a gathering of people
