My foraging around about food leads me to many small pleasures, and here is one. Thanks to Florence Fabricant for bringing my attention to Masienda, whose founder has the kitchen credibility you would expect to have a company have such a huge leap forward in such a short timeframe: Continue reading
Ron Finley in a garden outside his home in Los Angeles. Credit Emily Berl for The New York Times
When Amie passed along a link to him way back when, it was all fresh news about an amazing challenge set up by an urban charismatic. Now that challenge has been turned around and amped up and we link again to Ron to help him gets what he needs:
Thanks to Anthropocene, for this article, which adds to today’s green food theme:
Thanks to Anthropocene for this summary of news explaining why We don’t really need to double food production by 2050, provided by
It sounds daunting: by 2050 we’ll have to double our food production in order to satisfy the appetite of the planet’s rapidly expanding population. This statistic has become so deeply-ingrained, in fact, that it’s being used to shape future agricultural policy. But a group of researchers, publishing in the journal BioScience, have challenged that influential estimate, arguing that it’s due for a significant upgrade to bring it in line with recent data. Continue reading
Vegetables were rationed at supermarkets in the U.K. due to poor weather conditions in Europe. Here, lettuce, broccoli and zucchini were rationed at a Tesco store in London. Victoria Jones/PA Images via Getty Images
Thanks to National Public Radio (USA) and the folks at the salt for this story about the implications of vegetable shortages in the UK:
It started in late January. At my local grocery store in South London, salad seemed to be just a few pence pricier than usual. But I didn’t think much of it.
Later that week, the same market had conspicuously run out of zucchini. I’m not particularly fond of it, but I lamented for the carb-conscious yuppies who depended — and subsisted — on spiralized zucchini spaghetti. How would they cope? Continue reading
We have only recently discovered this resource but I expect you will start seeing a flow of interesting stories. sourced from Harvest Public Media, that touch on topics of interest to us here. For example, the mere mention of sweet potatoes was enough to get us interested:
According to the USDA, sweet potato consumption in the U.S. nearly doubled in just 15 years, from about 4 pounds per person in 2000. (U.S. Department of Agriculture/Flickr)
Sweet potatoes are undergoing a modern renaissance in this country.
While they have always made special appearances on many American tables around the holidays, year-round demand for the root vegetables has grown. In 2015, farmers produced more sweet potatoes than in any year since World War II. Continue reading
I had not heard of him before, but as we move the Chan Chich Lodge farm to table program forward it is instructive to listen to him speak about his journey:
Farmer, poet, and pioneer of the community farming movement, Scott Chaskey is the kind of progressive thinker that doesn’t come around often. Weaving together his passion for farming and prose, the 66-year-old has penned multiple books on the community farming movement, creating a road-map for Americans who want to live off the land as a community. He talks to Here’s the Thing host Alec Baldwin about deciding to “eat consciously,” watching his love for the earth go global, and the food his kids hid from him when they were little.
This also has me looking at his books: Continue reading
Kevin and Ranae Dietzel, owners of a small dairy herd near Jewell, Iowa, named their signature cheese after this cow, Ingrid. Amy Mayer
A lovely little piece from the salt, over at National Public Radio (USA), that illustrates again how the production of artisanal cheeses can add value, in this case to an otherwise economically challenged farming enterprise
On a clear, cold winter evening, the sun begins to set at Lost Lake Farm near Jewell, Iowa, and Kevin Dietzel calls his 15 dairy cows to come home.
“Come on!” he hollers in a singsong voice. “Come on!”
Brown Swiss cows and black Normandy cows trot across the frozen field and, in groups of four, are ushered into the small milking parlor.: Continue reading
Bret Adee’s family operation provides more than two billion bees to farmers who need to pollinate their crops. Before the hives are moved to the California almond groves where they are used in January and February, they are kept on a cattle ranch at a safe distance from pesticide and herbicide sprays. Credit Kendrick Brinson for The New York Times
We already knew a fair amount about the business of bees, but had not yet heard the term bee mogul, which sounds like it may have been an excellent thing once upon a time, but now, maybe not so much:
KERN COUNTY, Calif. — A soft light was just beginning to outline the Tejon Hills as Bret Adee counted rows of wizened almond trees under his breath.
He placed a small white flag at the end of every 16th row to show his employees where they should place his beehives. Every so often, he fingered the buds on the trees. “It won’t be long,” he said.
Mr. Adee (pronounced Ay-Dee) is America’s largest beekeeper, and this is his busy season. Some 92,000 hives had to be deployed before those buds burst into blossom so that his bees could get to the crucial work of pollination. Continue reading
New York City’s Blue Hill restaurant is the biggest buyer of “Habanadas,” a habanero bred to be heatless, so the focus is on its melon-like flavor. Courtesy of Blue Hill
A few reasons to read this include Dan Barber and his Blue Hill being mentioned in the opening sentence; plus the arrival of our new chef at Chan Chich Lodge, hinted at last month; plus the fact that many of our guests cannot tolerate the heat of habaneros; plus our plan to expand the variety of salsas produced at Gallon Jug Farm; plus the fact that the plant breeder responsible for this innovation is in one of our favorite places for agricultural innovation:
For Dan Barber, the celebrated chef of the New York City restaurant Blue Hill, each course of a meal is an opportunity to tell a story. One of these stories is about a pepper — an aromatic, orange habanero without any heat. Continue reading
We appreciate that an immigrant restaurant owner has the courage to state the unpopular but important facts underpinning one of the popular memes of our time (thanks as always to the salt over at National Public Radio in the USA):
by Diep Tran
Everyone loves a cheap eats list. A treasure map to $1 tacos! $4 banh mi! $6 pad Thai! More often than not, the Xs that mark the cheap spots are in the city’s immigrant enclaves. Indeed, food media is never so diverse as when it runs these lists, its pages fill with names of restaurateurs and chefs of color.
These lists infuriate me.
Cahokia Mounds State Historic Site in Collinsville, Ill. A thriving American Indian city that rose to prominence after A.D. 900 owing to successful maize farming, it may have collapsed because of changing climate. Michael Dolan/Flickr
Thanks to National Public Radio (USA) and the folks at the salt for raising our awareness of another corn-influenced culture we knew nothing about until just now:
by Angus Chen
About a 15-minute drive east of St. Louis is a complex of earthen mounds that once supported a prehistoric city of thousands. For a couple of hundred years, the city, called Cahokia, and several smaller city-states like it flourished in the Mississippi River Valley. But by the time European colonizers set foot on American soil in the 15th century, these cities were already empty. Continue reading
We are grateful as always to our friends at the salt, one of National Public Radio (USA)’s great occasional series, for this story (the photo after the jump is a beauty, so read on):
by Gabriel Popkin
Dionisio Yam Moo stands about four-and-a-half-feet tall, and his skin is weathered from years in the tropical sun. A “proudly Mayan” farmer, he grows corn, beans and vegetables on a six-hectare farm in Mexico’s Yucatán peninsula. The farm is surrounded by dense tropical forest, and crops grow amid fruit trees in thin soil, with the peninsula’s limestone bedrock protruding in places. Continue reading
Thanks to Anthropocene for this summary:
Farmers and chefs looking for their perfect match at Bluejacket, a restaurant and brewery in Washington, D.C. Dan Charles/NPR
Thanks to the folks at the salt, over at National Public Radio (USA), one of the greatest investments any country has made in broadcast news and features:
By Dan Charles
…Ashley Heaney and Mark Heaney, from Green Acres Family Farm in Gapland, Md., are sitting in a booth on one side of the room, looking expectant and a little tense. They have a cooler full of eggs from their pasture-raised chickens beside them. This is their chance to show off those eggs to a collection of big-city chefs.
They’re here for matchmaking, though not of the romantic sort. It’s an annual “speed-dating” event where farmers get set up with chefs, in an effort to put more local food on restaurant tables. Continue reading
Vincent Martin, right, made a living selling health club memberships in Paris until he left his job about five years ago. “Land is key,” he said. Credit Dmitry Kostyukov for The New York Times
We are going back to the land this year, in Belize, and can relate to the description and explanation these ex-urbanites give for their retreat to the rural, agricultural life of their forebears:
SAULX-LES-CHARTREUX, France — Two years ago, Elisabeth Lavarde decided to quit her office job in Paris and start a new life in Saulx-les-Chartreux, a small town with two butchers and one baker just south of the capital.
Ms. Lavarde, 39, is now an apprentice farmer at a 24-acre farm that grows organic vegetables, sold directly to local consumers. New farmers like Ms. Lavarde usually make what they see as a decent salary of about 1,500 euros, or about $1,600, a month, slightly above the French minimum wage.
“I wanted a job with more meaning,” she said. “I felt like I was tilting at windmills.” Continue reading