Locavore News — World

 

A Locavore’s Beet and Barley Valentine Salad

A colorful dish for winter vegetable lovers: the latest instalment in our Seasonal & Regional feature. Winter salads are a challenge. On one hand, I’m desperately craving vegetables. On the other hand, almost everything is shipped in from Mexico this time of year. The answer, of course, is root vegetables once again. I’m currently on a beets ‘n barley kick, (perhaps because I bought a ton of them). So I came up with this rather festive salad. Kate Whittle writes for NewWest Food & Agriculture.

 

A Food Manifesto for the Future

Here are some ideas — frequently discussed, but sadly not yet implemented — that would make the growing, preparation and consumption of food healthier, saner, more productive, less damaging and more enduring. Mark Bittman writes in the New York Times.

 

Making selling fresh produce in small grocery and convenience stores a little easier

Owners of small grocery and convenience stores often have minimal experience working with fresh produce. The Healthy Foods Here Produce Manual takes the guess work out of displaying, storing and handling fresh produce. The manual provides basic care information on nearly 50 types of popular fruits and vegetables in easy-to-understand language and a picture of each kind of fruit or vegetable. This free resource will be given to store owners as part of an in-person training and is also available online for small retailers across the country who are looking to carry healthier food in their stores. The manual was made possible by funding from the U.S. Department of Health and Human Services and Public Health – Seattle & King County (PHSKC) and was developed by the Healthy Foods Here (HFH) project.  HFH has been tasked to work with small retailers such as small grocery stores and convenience stores to sell fresh and healthy foods through providing a range technical assistance and financial incentives.  Healthy Foods Here Produce Manual.

 

San Antonio hotels go locavore

From heirloom tomatoes to grass-fed beef, San Antonio chefs are livin’ la vida locavore. The notion of cooking with product raised within spittin’ distance of the city has taken root in local hotel kitchens. Already known for culturally infused cuisine, San Antonio’s new fervor for local product is serving up some of the nation’s freshest and most creative dishes. You can easily sample any of these fine dining options on a day trip or weekend getaway just slightly over an hour’s drive from Austin. Austin Examinor story.

 

Food Is the New Fashion

When New York Fashion Week gets underway on Thursday, those of us with a keen interest in design and style will be watching to see what comes down the runway. From the cuts to the color palettes, the clothing is almost always interesting — and even, at times, surprising. And while I don’t expect to see anyone outfitted in a raw meat bikini a la Lady Gaga on the cover of Vogue Hommes Japan, it would be almost fitting — especially if the meat is organic, grass-fed, antibiotic-free, and humanely raised. As a professional cook, cookbook author and teacher, I have a noticed a shift in the role that food plays in our lives and in our culture. Food has become more than one of life’s great pleasures. It has become a signifier of style, too. Martha Stewart writing in the Huffington Post.

 

City of Seattle leading the way in promoting healthy farms, food and people in the 2012 Farm Bill

Council President Richard Conlin today joined with local civic leaders and farmers to announce a new initiative to promote sustainable health-centered agriculture policies, the Seattle Farm Bill Principles. The goal of this effort is to provide guidance to Congress on the importance of access to fresh and nutritious food and other critical issues as they begin considering the 2012 renewal of the Farm Bill. The principles offer a new set of values and policies to guide decisions nationally. Seattle Council news release. Seattle Farm Bill Principles. Seattle Farm Bill Principles organization.

 

Skid Row Community Garden: bounty by the bucket

The newest community garden in Los Angeles has no soil, bakes in all-day sun and is seen by few outsiders except those who pass above in helicopters. The Skid Row Community Garden is on the roof of a four-story building on South Main Street, between 5th and 6th streets in downtown L.A. It’s part of the Los Angeles Community Action Network, an 11-year-old organization with more than 600 members working with homeless and low-income people in the Skid Row area, a population that by some estimates totals about 13,000. Pete White, founder and co-director of the group, points to the south noting that just a few blocks away is the produce market, the hub for much of Southern California’s fresh fruit and vegetables, but the residents of downtown wouldn’t know it. Want a definition of food insecurity? Try to buy a fresh carrot around here. Los Angeles times story.

 

The Vehicle of Street Food Is Getting an Overhaul

Chef Hugh Schick has cooked in some of the finest kitchens in the land. He took classes at the Culinary Institute of America, studied under the Italian food expert Marcella Hazan and served as a private chef for the likes of the writer Christopher Hitchens and the venture capitalist David Cowan. But when Mr. Schick and his business partner, Blake Tally, decided to open Le Truc, a San Francisco “bustaurant,” with a gourmet kitchen and dedicated seating area inside a converted school bus, the two quickly learned that the kitchens in food trucks are very different from their brick-and-mortar equivalents. “It’s basically like buying a trailer home,” Mr. Schick said. “You get a kitchen that’s not designed by a chef, but by an engineer who’s simply trying to figure out where to make things fit.” Todd Lappin writes for the New York Times.

 

Connecticut’s Trove of Locally Made Chocolates

Calling all Cupids: Connecticut is rich in world-class chocolates for lovers who are locavores. Is your love a locavore? Is he or she committed to buying and eating produce and products that travel the least distance to get to the table? Whether your answer is yes or no, locavores and chocolate lovers alike can rejoice this Valentine’s Day. Connecticut is home to a handful of world-class chocolatiers who also happen to be committed to the idea of sourcing what they can from the farms down the road. West Hartford Patch story

 

What Will We Eat?

“What Will We Eat?” tells the story of a values-based Local Food Revolution through a look at the Floyd Boulevard Local Foods Market in Sioux City, Iowa and the Sweetwater Local Foods Market in Muskegon, Michigan. “Healthy. Humane. Homegrown.” This 26 minute film presents these three values within the frame of food industry over the last 60 years. It is a hopeful vision presented by farmers and consumers. This film is meant to educate small groups of consumers, gardeners, students, small farmers on what it means to be a “food citizen”. Christopher Bedford film.

 

AND IF YOU HAVE TIME

How U.S. Consumers Are Steering the ‘Spend Shift’

At the height of the Great Recession we set off across America in search of stories of hope. We were armed with data from Young & Rubicam’s BrandAsset Valuator that showed how most people were thinking, feeling and spending in new ways. We traveled through nine red and blue states, talking with people across kitchen counters, in restaurants, supermarkets, factory floors and boardrooms. In the hipster enclaves of Brooklyn and the techno hubs on the West Coast we found ample evidence that economic pain had moved vast numbers of people to reconsider their values and priorities. In these places, thoughtful spending and a commitment to sustainability, environmentalism and community had replaced consumerism. In fact, in 2007 — even before the crisis — our data showed Americans were becoming uneasy with debt and excess spending, distrustful of leaders and skeptical of materialist values. Advertising Age article.

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