A Place at the Table is a compelling, disturbing and compassionate film, which reveals how hunger is the flip side of obesity in America and its cost is human potential.
From Welsh’s perspective, locavore home cooks—like the CSA member who works till 7:00 p.m. but doesn’t want to dine on Trader José frozen organic bean burritos—should put the same principles to use.
This just in: In June the first Fleisher’s Meats–meaning the original retail outlet in Kingston–will teach a day-long $300 class in pork slaughter and butchery, complete with a farm visit, some hands-on sausage-making and three meals.
Once school is out for the summer, even the most dedicated after-school farmer will turn to sugary popsicles and video games in the comfort of an air-conditioned living room if left to his or her own devices.
Classic public school curricula in big cities used to mean reading, writing, history and arithmetic, but a supermarket and Westchester agricultural non-profit hope to expand that list to include food and farming.
We’ve been making the rounds of winter farming conferences in the region–from NOFA to PASA–and we just got back from the most urban of these, Just Food’s 2012 conference at the High School of Food and Finance in Hell’s Kitchen, which included a job fair organized by Good Food Jobs and workshops advising on how to start a career as a farmer, raise money for your food startup, or launch your food-related nonprofit.
It was a carnivore’s dream on February 22nd at the Brooklyn Brewery when meat-eaters flocked to see the meat experts from Marlow & Daughters, Fleisher’s Grassfed and Organic Meats and Brooklyn Cured demonstrate how to butcher at the aptly named How to Slice it, the latest installment in our popular How to series.
Vegetarians and vegans beware, we’re gearing up for a meat-tacular evening this Wednesday! Carnivores, aspiring butchers and meat molders, plan on joining us at the Brooklyn Brewery on February 22nd from 8 pm to 10 pm as we learn all there is to know about slicing, curing and tying meats.