Two Interesting Pieces of Food News
Two interesting pieces of food news this week.
TV chef Keith Floyd dies and the New Yorker speculates whether the “trend” of simpler fare represents a flight not from expense but from taste.
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The Sustainable Kitchen Cookbook
THE SUSTAINABLE KITCHEN COOKBOOK:
Passionate Cooking Inspired by Farms, Forests and Oceans
A cookbook with a conscience!
Featuring a delicious combination of culinary excellence and responsible seasonal cooking.
THE SUSTAINABLE KITCHEN brings home the thrill of tasting fine cuisine made from the best seasonal ingredients grown locally. Designed for people who want to make food choices that promote the economic, environmental and social health of their communities, this book gives seasonal cuisine new flair using recipes adapted for exciting home cooking. These talented chefs share their passion for the culinary arts and their regional focus that inspires home cooks everywhere to connect with local farmers and purveyors to obtain the freshest produce available.
Foreword by Caroline Bates, Contributing Editor, Gourmet Magazine. Photography by John A. Rizzo
Farmers Market Search
Farmers markets are an integral part of the urban/farm linkage and allow consumers to have access to locally grown, farm fresh produce, enables farmers the opportunity to develop a personal relationship with their customers, and cultivate consumer loyalty with the farmers who grows the produce. Direct marketing of farm products through farmers markets continues to be an important sales outlet for agricultural producers nationwide. Today, there are more than 4,600 farmers markets operating throughout the nation.
Recipes
Panzanella – The Epitome of Local, Seasonal and Flavorful
Although Panzanella was created out of the need to do "something" with leftover bread, this traditional Tuscan salad is far ...
Marinated Flat Iron Steak
Filet gets all the glory; sirloin is the king of steak and ribeye is the cowboy's favorite, but for flavor, ...
Beef Tri-Tip
roasted natural, pasture-raised beef tri-tip The beef tri-tip, also called a triangle roast, comes from the sirloin area and is an ...
Grilled Rack of Pork with Rosemary & Garlic
Pork Rib Roast, Rack of Pork or sometime referred to as Crown Roast is from the rib area of the ...
Wild Striped Bass Tiradito with Aji Amarillo Salsa
Tiradito (from the word tirar or “to throw”) is the less known Peruvian younger brother of ceviche. Some say Tiradito ...
Greenwashing
What’s in a Name? – Part Two Kobe is not just an NBA All Star or Watch out for Cows with Guns
Oh look – they’ve got Kobe beef meatloaf sliders on the menu. It must be tasty, good and sustainable, RIGHT? Kobe beef meatloaf sliders? Give me a break. That’s OK, let’s go into Safeway and pick up some of their Certified Angus [...]
sustainable
Farm Aid 2009 In case you’ve been in a cave for the last two decades, Farm Aid is:
Farm Aid has worked for 24 years to keep family farmers on their land, by bringing together family farmers and citizens to guarantee family farm food is available to you. Farm Aid’s mission is to build a vibrant family-farm centered system of agriculture in America.
Rant
Two Interesting Pieces of Food News Two interesting pieces of food news this week.
TV chef Keith Floyd dies and the New Yorker speculates whether the “trend” of simpler fare represents a flight not from expense but from taste.
wine
Sustainable Winemaking – Seperating Green Wine from Greenwashing “Sustainability” does not equal “Corporate Consciousness”.
Sustainability, in general, relates to the 3 “E’s” – Environmentally Sound, Economically Feasible and Socially Equitable. As with any business, sustainability is a balancing act and follows a continuum. Nothing is black or white.
Technique
What Knives Do Chefs Prefer? As with most professions, you need the right tool for the the right job. Professional chefs are no different. Knives are an extension of a chef’s hand, and should be treated with respect; kept sharp and clean; used on an appropriate cutting surface; and handled and stored in a safe manner.
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