Entries Tagged 'sustainable' ↓
August 31st, 2007 — audio, podcast, supplier, sustainable
August 27th, 2007 — article, produce, supplier, sustainable
I think this rather an important topic to think about considering the high price both ecologically and health-wise we pay for our homogeneous diets.
Andy Griffin, found on Edible San Francisco
Times have changed. Americas political culture has embraced multiculturalism, yet goat meat has yet to break into the mainstream. Why? Partly because of language. We eat beef, not cow. We eat pork, not pig. Wed eat horsemeat if it was called pumpkin pie. Having a name for a meat thats different from the name of the animal it came from gives squeamish consumers a chance to forget that theyre eating a creature. Some producers call goat meat cabrito others call it capretto, and still others call it chevon. I asked Mark Pastore, the owner of Incanto Restaurant in Noe Valley, about the challenges of writing a menu that features goat meat. Incanto is an Italian restaurant that puts a sophisticated spin on a rustic, seasonal cuisine. Pastore means shepherd in Italian, so Mark is almost fated to serve goat. He had a smile on his face when he answered. “You want to sell me tender, young, locally grown goats? How do you think its going to look if I have Ôneighborhood kid on the menu?”
November 16th, 2006 — article, food - misc, health, organic, produce, sustainable
Why Roots Matter More
For food evangelists — consumers who might shop at a co-op or who can explain terms like eco-gastronomy, food miles and the food shed — a local label is sometimes more important than an organic one. That group, which market researchers say make up about 10 to 15 percent of food shoppers, are most likely to spend time in the store pondering whether an organic pepper from Chile is better than one grown in a nonorganic field less than 250 miles away.
October 8th, 2006 — article, food politics, localvore, sustainable
If ‘67 was the summer of love, this is the summer of food
The reasons behind this sudden consciousness-raising are myriad, but Pollan summarizes them most succinctly. In an e-mail, he says Americans are starting to understand “just how important the food issue is — how it is linked to energy and global warming (17% of our fossil fuel use goes to feeding ourselves); to environmental pollution (farming is the single biggest source of water pollution); health (obesity and diabetes turned attention to the way we produce food); world trade, the federal budget and the welfare of animals.”"Increasingly,” Pollan adds, “people recognize that the industrial food system is failing us — it is not keeping us or our world healthy. And there are alternatives.”
October 5th, 2006 — article, food politics, organic, supplier, sustainable
Consumers are going to the source for pastured beef, pork, poultry and eggs
Like a fast-growing number of American carnivores, the Hagans are opting out of the mega-feedlot meat system. They’re buying directly from a local rancher or farmer who raises meat animals the old-fashioned way, on grassy pastureland.
