Locavore News — World

 

Buying local is not a fad, but a new way of life

A month ago, I embarked on a project. I was buying and eating local for 30 days and writing about it on my Eat blog at charlestoncitypaper.com. The experiment would allow me to share my experience and potentially encourage others to do the same as a precursor to Lowcountry Local First’s Buy Local month, Nov. 15-Dec. 15. It was going along just fine. For 14 days, I was eating at places like the Glass Onion on Savannah Highway, buying gifts at the Charleston Farmers Market, shopping for a trip to the mountains at Half-Moon Outfitters, and stocking the shelves with goods from the Pig. I was cooking local food from Pinckney’s Produce, a Community Supported Agricultural (CSA) program we subscribe to. I was being inspired by Chef Sean Brock, whose new restaurant Husk is all about procuring ingredients from the South. On one day, 88 percent of the money I spent went to local businesses. And then I got a rabbit, and it all went out the window. Stephanie Barna blog in the Charleston City Paper.

 

100-Mile Thanksgiving Feast Relies on Regional Food Sources

It was food and fellowship with a local flavor one week early at the annual “100-mile Thanksgiving” potluck dinner. More than 100 people gathered Thursday at the Westminster Presbyterian Church on Rugby Road for the meal, with participants bringing dishes made with ingredients that came from within 100 miles of Charlottesville. The dinner is the creation of University of Virginia professor Tim Beatley, who started it five years ago to promote “locavore” diets. University of Virginia post.

 

Star chef: Pay people what they’re worth

Keller, who spoke at the TEDx East conference in New York earlier this month, talked about the network of suppliers he uses for his now acclaimed restaurants, including The French Laundry in Napa Valley and Per Se in New York — the wild mushroom forager, the dentists who run a fruit farm, the banker who decided to raise lambs. In an interview with CNN, Keller made the case for going to extraordinary lengths to get the best ingredients, for paying suppliers more and for paying restaurant staff well. He took issue with what he described as the economy’s relentless drive for producing and selling goods more cheaply. CNN opinion.

 

Becoming A Kauai Locavore

With Kauai being an island in the middle of the Pacific it makes all the more sense for us to strive towards sustainability and becoming locavores. Here are some ways to start. Visit a farmers’ market. Kauai has a farmers’ market everyday of the week showcasing locally grown fruits and vegetables. These markets help small farms through direct sales. Rather than going through a middleman, the farmer takes home nearly all of the money that you hand them for their fresh produce. See our Kauai Events Calendar for times and locations of local farmers’ markets. Directory of Kauai blog.

 

How to Order Your Thanksgiving Turkey on Facebook

The first year I attempted a local Thanksgiving, my best gathering skills only conjured up sweet potatoes saved, dirt on, in our basement for a month. It was a start. In the last six years, I’d like to think my gatherer (however not hunter) skills have improved. But skill has nothing to do with it. You show up at the market every weekend, get to know the farmers and next thing you know, your pastured turkey is just one facebook wall post from your table. Far more than poultry and potatoes, what I gathered has been people. Friends. Farmers. Fellow cooks and locavores. It’s a bounty that ensures that neither my table or my life will be empty. As my family celebrates this holiday, we have much to be thankful for in our connections to our food, not just connections on facebook. ExpatChef, Beth Bader post on Eat Local Challenge.

 

Economy 2.0? Meet ‘ifarmers’ – they plant, tweet

At any time of day or night, Jeff Fowle is liable to whip out his Android smart phone and post a message to his growing base of readers. It can be about raising Angus cattle and Percheron draft horses; irrigation problems on his Etna, Calif., ranch; politics; or the reason he bales hay around midnight when the dew is uniform but not too heavy. He tweets from his office, his tractor, even from horseback. Christian Science Monitor story.

 

Oases bloom in food deserts

Mobile and mapping technologies are helping reveal good news about Chicago’s food deserts: They have shrunk 11.2 percent in the past four years as retailers have found ways to serve fresh meat, fruit and vegetables in neighborhoods on the South and West sides with no easy access to supermarkets. Mari Gallagher, who popularized the term “food desert” four years ago with her consulting firm’s groundbreaking report on Chicagoans’ public health, credits Android-operated mobile devices with enabling her to more easily document stores that sell food in the communities. Chicago Sun times story. TEDx Windy City video of Mari Gallagher talking about using data and information to improve public health and combat food deserts.

 

‘Taste of Cape Ann’ is newest step in our lifestyle spotlight

This past Wednesday marked the debut of our new, full-fledged “food” section, also headed “Taste of the Times.” And next Wednesday, all of this will come alive when we host “A Taste of Cape Ann,” a special event showcasing more than a dozen local food and beverage vendors from 5:30 to 7 p.m. at Cruiseport Gloucester. The event will give visitors the chance to sample foods and beverages from many local restaurants and other food and beverage purveyors featured in the “Taste of the Times” videos. It will also include a live taping of the 100th “taste” video, featuring Lenny Linquata of The Gloucester House. Gloucester Times story.

 

Berkshires country goes its own way, home-growing food, cuisine, art, fun

A delectable place to base yourself is Blantyre, a luxurious, Scottish-style castle built in 1901 and tucked away on 220 woodland acres. Chef Christopher Brooks, an avid locavore, uses as many locally grown ingredients as possible in his elegant New England fare, served in a handsome, wood-paneled dining room. Don’t miss his hot chocolate menu, featuring Valrhona-rich cocoas spiked with liqueurs such as Cointreau, topped with homemade marshmallows, and served with a side of cold whipped cream and warm banana bread. Boston Globe story.

 

A ‘Locavore’s’ holiday gift guide

A “locavore” is a term coined in the past few years to denote somebody who tries to eat locally. We’d like to expand that term to include anybody who tries to buy locally, period. After all, isn’t it a nice feeling to know that you’re supporting the community and neighbors, especially at this time of giving? And we all know that Maine has a bounty of wonderful gifts, treats and goodies to offer. In 2010, make it a Maine-made holiday. Bangor Daily News “Locavore” list.

 

AND IF YOU HAVE TIME

Pies top 2011 restaurant trend list

“If I had one trend — one trend — of the year that I could predict, that’s why it’s in the No. 1 position, this would be the trend for pie,” he said. “I think that we’re going to make room for pie shops in the next year.” Freeman noted that Hill Country Chicken in New York City even sponsors a “Pie Happy Hour” to showcase its wide variety of pies from whiskey-buttermilk to apple-cheddar and more traditional banana and coconut cream pies. “This is not just sweet pies, this is savory pies, bite-sized pies. They are even blended into milkshakes,” he said. “I’ll eat pie if I don’t get this one right at the end of the year.” Restaurant News list from Andrew Freeman & Co. of San Francisco.

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