Goodbye, Gourmet, We Loved You Well

When Conde Nast announced on Monday that it would ~ 30 ~ (or let's see, would that be ~ 86 ~?) Gourmet Magazine, 'The Magazine of Good Living' first published in 1941, food bloggers were among the first to mourn its passing. On Twitter, the word spread like melted butter; within a few minutes of the announcement, 'gourmet' was a trending topic. Even six days later, this morning a thoughtful piece from the Buffalo News is being TWed and RTed. ...more

I feel a sadness that comes from not experiencing Gourmet.  I really wonder what it was ...more

Tongue of Fire Beans. And a Tongue of Fire for the People Who Decided How to Name Beans.

I have a bone to pick with the Bean People.  Dear Bean People: I am writing to express my extreme frustration with the naming of beans.  Was it really a good idea to call something a bean, and then when it grows to maturity, also call the seeds that grow inside the bean, beans?  Why reserve “pod” only for peas when “pod” seems to apply so well here.  And who came up with calling what should be called a pod, a shell?   Merriam Webster Online Dictionary defines shell as “the covering or outside part of a fruit or seed especially when hard or fibrous.”  So perhaps you can see why someone like me might think that removing the skin from the beans inside the bean is what it means to shell a bean, instead of just simply removing the pod.  In my opinion, a pod is most definitely not a “shell”.  If you would like more people to eat beans, I think it is time to reconsider the naming of beans. Sincerely, The Veggie Ignoramus...more

Learning Where My Food Comes From: A Field Trip to Straus Dairy Farm

After reading Michael Pollan's book, The Omnivore's Dilemma and seeing the film, Food Inc., I added "Visit farms and ranches where my food comes from" to my ongoing, never-ending "To Do" list. And the task sat there. And sat there. Until a couple of incidents spurred me to get serious. First, reading about the very sad fate of male chicks to which I have been inadvertently contributing even though I buy Certified Humane eggs and second, seeing how much fun Colin Beavan had visiting a local farm in the film No Impact Man. How many of us really understand how our food is produced? Labels on meat and dairy products are full of pictures of happy animals in beautiful rustic settings with plenty of space to roam and be free. But is that the truth? And how can we make decisions about what food products are healthy, sustainable, and in line with our values if we don't have complete information and may not even know what our values are?...more

@ClizBiz  Make the switch!  Go you!  Okay, enough with the cheering.  It ...more

Food for Thought

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Taking stock of the Eat Local Challenge

Although there are already five days under October’s belt, it’s not too late to consider taking part, in small or large ways, in this month’s Eat Local Challenge....more

Unplanned Cooking, I often hear that some locally-made products are more expensive (and, ...more

Once Again, Food Safety is an Urgent Concern

Let's get one thing straight; I love a good, juicy, flame-grilled burger, preferably with cheese. But I'm not dying for one. Unfortunately, a story in today's New York Times reveals that after years of industry self-regulation, tens of thousands of people are sickened every year by E. Coli. a bacteria commonly found in animal feces. In a small percentage of those cases, people are sickened to the point of paralysis or death....more
I produce ground beef you can trust and feel good about eating. Even at what are ...more

California's Critical Water Issues - No Easy Answer

There is a contentious water problem raging throughout California's San Joaquin Valley - an area that produces a major portion of domestic food - that pits environmental protection against domestic agriculture and food supply. The problem being – water is scarce. And, becoming increasingly scarce, as multiple contenders – farmers, residents and endangered fish – vie for the same water reserve. ...more

How to use your food (or non-food) blog to save the world

What is stopping you from using your food blog—or, really, any blog you write—to save the world? What is your barrier to entry into that place where your blog goes beyond telling a story and actually serves as a platform for the causes about which you’re most passionate?That was the question asked by Lydia Walshin of A Perfect Pantry and Drop In & Decorate® cookies for donation at the end of How Food Blogs Can Save The World, our panel at BlogHerFood ’09, and a worthy question which which to grapple. The participants in the panel--who also included Pim Techamuanvivit, who has raised more than $250,000 through her Menu For Hope event on Chez Pim, and Valerie Harrison of More Than Burnt Toast, who will release a fundraising cookbook in November as part of the efforts of BloggerAid: Changing the Face of Famine--were in various stages of their efforts, and they wanted to share their expertise with conference attendees....more

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From now until November 4th, Here's Life Inner City ...more

Do you Know Your Farmer?

A new USDA initiative was recently launched, designed to reconnect consumers with their food and to stimulate local food economies.  The $65 million dollar "Know Your Farmer, Know Your Food" program aims to break down some of the barriers that keep local food systems from thriving. ...more

The Hunger Challenge is underway

This morning, nearly 34 million people in the United States faced more than the usual Monday challenge: Their week includes figuring out how to feed themselves on a food stamp budget. Thanks to economic stimulus money, that budget is higher this year than last: $28 per week, per person, rather than $21. That extra $7 makes a tremendous difference, although doing a week’s worth of shopping is tough to do even at the higher level. Last year, Gayle Keck of the San Francisco Food Bank dreamed up The Hunger Challenge. This event gave bloggers the opportunity to try living on a food stamp budget--just $21 for the week in 2008. Six of us participated, and shared our struggles on our blogs. It was a stressful, difficult week, and left me more committed than ever to do whatever I can to help feed the hungry and to increase access to fresh, affordable food for those who live in underserved areas. ...more

From now until November 4th, HLIC New York (www.hlicnyc.org) is hosting a “Dine In” event ...more