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Quiz: Should I see the critically acclaimed documentary ‘Food, Inc.’? | Grist
a great "quiz" about Food, Inc.
Virtual cooking -- game on! - OregonLive.com
There's no clean-up or calories, but can video games about cooking come close to the fun of the real thing?
Peak-Season Map at Epicurious.com
Seasonal Ingredient Map
Use our interactive map to see what's fresh in your area, plus find ingredient descriptions, shopping guides, recipes, and tips
Top Kitchen Toy? The Cellphone - NYTimes.com
“You’re never going to get a chef to sit at a desk or a computer screen all day,” he said. “But I can take this to the farmers’ market, I can take it to Italy, use it as a camera, look up the history of dishes so I can brief my servers, and make voice notes while I’m cooking,” he said. “And then do I use it to play the Macarena in the kitchen and drive everyone crazy? Yes, I do.”
Investing in a new food system should be part of the economic-spending package | By Tom Philpott | Grist | Victual Reality | 09 Jan 2009
Think Locally, Act Infrastructurally
As the food industry consolidated over the past half century -- aided by the federal government through generous subsidies to commodity farmers and lax antitrust enforcement -- local and regional-scale slaughterhouses, canneries, and dairy-processing plants were the economic victims. Reviving that infrastructure would significantly lower costs for the sort of pasture-based, sustainable meat farmers who are now badly undercut on price by large-scale, environmentally ruinous producers. The legendary Virginia farmer Joel Salatin of Polyface Farm reckons that having to haul his cows to a distant slaughterhouse adds a dollar a pound to the price of his grass-fed beef. Why not make federal grants to rebuild the missing facilities that sustainable-minded farmers need to thrive?
The Durango Telegraph - The independent weekly line on Durango and Beyond
Why is it that Italy invented prosciutto, while America created the Oscar Mayer weiner? In a word: winter. America lost touch with an important part of winter before we had a chance to invent our version of prosciutto.
The difference between that most delicate of hams and our most mysterious of meats lies in the differences – during the formative years of the two products – in how their respective cultures prepared for winter.
Cornell Chronicle: Eating healthier could cut energy use
How much energy we use to produce food could be cut in half if Americans ate less and ate local foods, wolfed down less meat, dairy and junk food, and used more traditional farming methods, says a new Cornell study.
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