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.
The FDA wants genetically engineered salmon on the dinner table, but top chefs won’t bite.
The theme for this year’s TEDx Manhattan conference, “Changing the Way We Eat,” couldn’t be dearer to our hearts: to explore the food system as we shift to a more sustainable way of eating and farming. Sadly for us (and most of you) tickets are way sold out. The good news is we can all tune in to the conference online here where it will be livestreaming this Saturday, February 16th, from 10:30am – 6:00pm.
When Brooklyn’s own Tracie MacMillan set out to investigate the dietary disparities between the nation’s rich and poor for her new book The American…
This is not your usual foodie fest. Though there will be great eats, (under-$10 lunches from some of New York’s best caterers, including the Green Table), this conference isn’t about sake tastings, cacao comparisons or kombucha care.
We just got the following note about a National Cash Mob Day meetup this Saturday from contributor Amy Cortese, who wrote a piece for this magazine last summer about the Slow Money movement. Cortese is also the author of Locavesting: the Revolution in Local Investing and How to Profit From It. If you want to participate–it’s Saturday–read on.
The International Association of Culinary Professionals, in town for their annual conference–this year’s theme is food and fashion–has a few extra seats for their food policy panel, which is being broadcast live Tuesday night at 7 pm at WYNC’s Jerome L. Greene performance space in lower Manhattan.
Locavore liquor it’s not. But all the ingredients in his spirits—which include, besides the vodka, goji berry and coffee liqueurs—are fair-trade certified.
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.
EcoLogic allows restaurants to “86” toxic kitchen cleaners.
If you have any interest in becoming a cheesemonger, butcher or specialty foods buyer, running an urban farm, shooting documentaries about farm workers, writing the history of the taco, working the line in a killer farm-to-table restaurant, working to change agricultural policies, opening your own craft beer bar and grilled cheese shop or helping kids discover the joy of a watermelon radish, then have we got the job fair for you.
I’ve been thumbing through the short, final chapters of Joan Gussow’s most recent book, Growing, Older. They’re humorous even if the themes include dying, lifelong regrets, sea level rise and climate change. The later geological preoccupations are shared by both of us—we both garden in floodprone areas—and the balmy, 60-degree afternoons this past weekend reminded me that the future-oriented predictions of climate scientists seem more and more to have arrived in the here and now. (And, my colleagues at Edible Brooklyn tell me, the annual winter festival at Prospect Park was just cancelled, due to weather too warm to make snow.)