Tag Archives: sustainability

This Atlanta scientist wants you to eat insects

Source: Atlanta Magazine

A classic wedge topped with not-so classic palembus dermestoides, or buffalo wormsPhotograph by Caroline C. Kilgore Chelsea Thomas cuts celery stalks into bite-sized pieces and slathers each with peanut butter. A few dozen kids and their dutiful parents have taken seats in the Atlanta Botanical Garden’s outdoor kitchen, where the 27-year-old is demonstrating how to make “ants on a log.” She picks up a vial the size of a blood sample and removes the lid to extract her secret ingredient: actual ants, lightly roasted. “Have you tasted them before?” one boy asks. “Yes,” Thomas, who is wearing a dress printed ...

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World’s Largest Candy Maker Commits $1 Billion to Fight Climate Change

Source: Grub Street NY

Chocolate titan Mars, maker of dozens of candy bars and owner of Wrigley gum, is pledging to tackle climate with an amount that could cause a double take. A billion of its dollars over the “next few” years are being earmarked for a plan called “Sustainable in a …

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Steven Satterfield, Anne Quatrano, Kevin Gillespie, and more will promote sustainability at the Chefs Collaborative Summit

Source: Atlanta Magazine

Atlanta Chefs Collaborative Summit host Steven Satterfield (right) with Add Danforth.Photograph courtesy of Miller Union Chefs, farmers, and purveyors from around the country are teaming up to promote food sustainability at the Chefs Collaborative 8th Annual Summit, themed “Growing Community–Owning the Future.” Open to the public, the event will be held September 9 through 11 at locations around the city, including Ponce City Market and the Fox Theatre. Miller Union owner and chef Steven Satterfield is this year’s host committee leader, working with notable chefs like Anne Quatrano, Hugh Acheson, and Kevin Gillespie. “Chefs Collaborative is a nonprofit that connects ...

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The Neurotic Eater’s Grocery List

Source: Grub Street NY

Can’t remember just what’s so bad about eating shrimp? Concerned about consuming the least environmentally ruinous things possible but can’t keep it all straight? Not sure what that “organic” label really means? Below, a guide to what’s morally squishy about so much of our food supply — and practical tips…More »

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Talking food waste, sustainability and composting in Atlanta

Source: Atlanta Journal Constitution

An aerial view of compost from The Wrecking Bar. / Courtesy of Terry Koval

An aerial view of compost from The Wrecking Bar. / Courtesy of Terry Koval

Guilt courses through my veins.

That’s probably to be expected considering I am the daughter of a former nun and the product of Catholic education, Jesuit to boot. I’m wracked with conscience-heavy questions, like how to be a better mom, wife or citizen of Atlanta — after all, this city is my new home, and I need to do my part to make it great.

What do I feel bad about lately? Kitchen scraps.

Chuckle all you want, but I feel some serious shame right now, ...

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Beware of Cheap Pine Nuts

Source: Grub Street NY


Think twice.

Global demand for pine nuts is causing unsustainable harvests of the ingredient from Korean pine trees, a keystone species in Russia’s far east, that could potentially lead to environmental collapse. These pine nuts, typically sold to Chinese merchants who then export them to the United States, became popular as a cheaper alternative to those harvested from Italian stone pines. They’re an essential ingredient in pesto (and also in basically every recipe by Yotam Ottolenghi), but in an op-ed for the New York Times, Jonathan C. Slaght, the Wildlife Conservation Society’s projects manager for the Russia program, writes ...

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How NYC’s Leading Chefs Plan to Turn Overlooked Local Fish Into Seafood Delicacies

Source: Grub Street NY


Mads Refslund, inspecting Porgy at the restaurant Acme.

“I can’t think of a chef who would say, ‘I want to rape and pillage the ocean’,” says Blue Hill‘s Dan Barber. “And, along the same lines, I can’t think of a chef who isn’t actively thinking about fish in different ways.” Barber has a point: A number of big-name New York chefs are breaking down the complicated issue and trying to serve seafood with a big focus on responsibility. Tom Colicchio has pledged not to serve striped bass. Michael Chernow based his new restaurant on undervalued species like porgy ...

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Listage: Why Poison Is Good For You; Last Call at Tangier

Source: Eater Philly

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[Photo: Stock/Instagram]

· The Summer of Sunburned Fruit [ModFarm]
· Bar Bites Back at Yelp Review [-EN-]
· Returning Nutrients In Our Pee Back to the Farm [NPR]
· Blackmail in Burgundy [Nat Geo]
· Why Taco Bell Calls its Workers ‘Champions’ [Atlantic]
· Inside Nestle USA’s Test Kitchen & Headquarters [Epicurious]
· Why Poison Is Good for You [Outside]
· Cookbook Review: The Texas Food Bible [-EN-]
· Another Pizza Place Opens at 11th and Jackson [P’yunk Post]
· Last Call at Tangier: A Bar Man’s Tough Decision [Philly.com]

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Interviews: Sustainable food maven Dan Barber of…

Source: Eater NY

dan-barber-meat-72514.jpgSustainable food maven Dan Barber of Blue Hill says it’s not just vegetables and fruit that are seasonal. “There definitely is a seasonality to meat. We don’t really serve chicken in the Winter,” when the chickens are grain-fed, says Barber. Not all of his guests are happy about that but: “I’m not doing it as like a fuck you to customers or anything. I’m not making any kind of political side. I don’t think the flavor of Winter chicken is very good.” [~EN~]
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Honey Themed Dinner at Paradiso

Source: Philadelphia Magazine » Foobooz

 

Don Shump Rooftop copy

Paradiso’s rooftop garden is home to vegetables, herbs, and honeybees. 200,000 in fact. And on Wednesday, July 23rd, Chef Lynn Rinaldi, bee expert Don Shump, and the 200,000 buzzing bees will all come together to create a one-time only dinner event. The Bee Dinner will feature a multi-course prix fixe honey-infused dinner for guests to enjoy.

The event starts at 7 p.m. with honey-glazed Heirloom Carrots and house-made Ricotta. Next up on the menu is the Hotaki Crudo with a shishito marmalade; Stuffed Zucchini Blossoms with an anchovy and lemon-honey aioli; Mushroom Fettuccine with wild mushrooms, pancetta, ...

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Sustainability Wire: Counter Culture Coffee Hosts ‘Sustainable Spring’

Source: Eater Philly

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All this month, Counter Culture Coffee is holding weekly sustainability workshops at its Graduate Hospital barista-training facility (i.e., right above Ultimo Coffee). The schedule of talks sounds like it should be of interest to anyone concerned with sustainable practices in food and how producers and consumers are connected.

The series kicked off last week with a session on chicken farming with local photographer and urban farmer Neal Santos. The remaining workshops, which take place each Friday at 11:30 a.m., feature experts on composting, beekeeping and pollination, and more.

All workshops are scheduled for 11:30 a.m. (They also hold ...

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Listage: Professor Vetri; Bourdain on His NYC Food Hall

Source: Eater Philly

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[Photo: Eater Philly]

· Top Chef Episode 15 Recap: Au Revoir, New Orleans [Foobooz]
· That’s Professor Vetri, Thank You [Philly.com]
· Blatstein Pitching 400K Sq. Ft. of Retail at Broad & Washington [PyunkPost]
· ‘Sustainability’ Is Big in Food Retail, But Hard to Prove [WBUR]
· People Get Paid to Create Restaurant Soundtracks [F&W]
· What’s Your Starbucks Name? [The Atlantic]
· Watch How IHOP’s Menu Tricks You Into Ordering More [-EN-]
· Eater Interviews: Anthony Bourdain [-EN-]

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