Locavore News — World


FRESH & LOCAL: The omnivore’s and locavore’s dilemmas

There is currently a food revolution going on.  Locally grown food is making permanent inroads into the food we eat, and the way we think about food. A while back, I ran across a review of a book that is very critical of locally grown food.  I read the review, decided that the arguments were flawed, and I dismissed the book as unimportant. The book was a reaction, or actually an overreaction, to another flawed book in the opposite direction. I have changed my mind and decided that discussing both books might be informative. Bryant Osborn post in the Culpeper Star-Exponent.


New Seasons CEO leaving to create a chain of healthy convenience stores

Lisa Sedlar is leaving her post as chief executive at New Seasons Market with plans to infuse her strong beliefs about food grown, raised or produced locally to another grocery format: The convenience store. She envisions a chain of small neighborhood stores stocked with healthy options, such as locally cured salami instead of Slurpees and gourmet cheese instead of the liquid variety. Oregon Live story.


Northern Iceland: A Locavore Tour

The locavore turn seems to be everywhere in evidence. An intensified interest in local food products, the rediscovery of forgotten local food traditions and creative attempts to merge various culinary heritages with modern preparation techniques all fuel this turn. One side effect of this movement is the increased prominence, in many places, of local food products – on menus, in markets and in the profusion of food tours. Alex Robertson Textor post on Gadling.


Made in old-school Brooklyn: Mom-and-pop eateries vying for slice of artisanal food craze

Homegrown Brooklynites born into local family-run restaurants and grub shops are vying for their slice of the artisanal food craze – as newcomer epicures cash in on the borough’s name. Popular Brooklyn-themed snacks like Brooklyn Salsa Company’s chip dip are made by savvy well-connected outsiders who moved to Kings County. But two grocery stores – Super Foodtown on Fulton Street in Bedford-Stuyvesant and Foodtown on 3rd Avenue in Bay Ridge – are spreading locavore love giving room on their shelves to any Brooklyn business with a tasty product to sell. New York Daily News story.


Locavore: The secret life of beekeeper Rick Green

In his 40-year beekeeping career, Rick Green has harvested and sold hundreds of tons of golden goo. The Ballston Lake resident nurtures about 10 million honeybees in 120 hives throughout Saratoga and Herkimer counties. “The average person consumes a pound of honey a year and 150 pounds of table sugar,” the 65-year-old says. “Not good. We should be eating more honey and maple syrup and less refined sugar.” Albany Times Union post by Laurie Lynn Fischer


Small-scale grains: Another piece of the locavore puzzle

Community-supported agriculture (CSA) households know the cries. “So many sweet potatoes!” “Tomatillos again?” But “Oh, man — more whole wheat flour!”? Not so much. Yet that may be coming. On the East Coast, Virginia’s Moutoux Orchards is growing and milling wheat and barley to nestle beside produce, dairy, eggs, and meat in its Full Diet CSA. Grist post.


Spice Up Your Summer with Savory Cooking Classes

Savory Spice Shop, located in the Corona del Mar Plaza, is dazzling the taste buds of local foodies with its cooking classes, demonstrations and food samplings. Savory Spice Shop and The Basement Table recently hosted a night of Spanish Style Tapas and the California Locavore. Attendees learned to make savory dishes from the region of Spain without having to pack a suitcase and suffer hours of jetlag. Chef Linda Elbert prepared a menagerie of Spanish delights including White Gazpacho with Grapes, Orange and Fennel Salad, Chicken Brochettes with spices and honey tapas, Tomato Bread and Saffron Rice with Vegetables. Patch.com post.


From cake balls to Crock-Pots, new cookbooks take on Texas flair

Texas shows its amazing diversity in a new crop of fall cookbooks. Dallas’ own Cake Ball Co. duo Robin Ankeny and Charlotte Lyon give us the definitive home guide to making their signature confection, while Austin’s locavore hunter-chef Jesse Griffiths writes a guide of another sort. After reading his eloquent Afield, you might never look at wild game and fish the same way again. Dallas News book reviews.


Nominate a locavore

There are just two weeks left to nominate a worthy individual or business for the third annual Victoria A. Simons Locavore award. The term locavore describes a person who is committed to eating a diet of food harvested within 100 miles. As a writer and editor, Simons documented the shift to organic and niche farming activities. She was a strong advocate for locavore activities and was committed to seeing locally produced food used on a bigger level. Sadly, Simons died in 2010 following a brief battle with cancer. The award — which features a cash stipend of $1,500 — recognizes outstanding achievement in promoting, enabling, or enlarging local food production/consumption connections within 50 miles of Chatham and is presented on the last day of the fair, Labor Day. Hudson Register-Star editorial.


How Your Pet Can Eat Local, Too

Last week, we polled Earth911 readers to find out if they chose locally-sourced pet food for their four-legged friends. In the interest of full disclosure, our informal homepage poll is more of a just-for-fun question than a scientific survey. But nevertheless, we were a bit surprised by what we found. After five days, a mere 3 percent of respondents said they opted for local pet food. We couldn’t help but wonder why our community of readers, who tend to prefer locally-produced products for themselves, didn’t go local when it came to pet food. After much deliberation, we concluded that the answer is simple: most people simply don’t know that local pet food resources exist in their area. Earth911 post.




Interactive Graphic: Mapping the Local Food Tech Landscape with FoodHub

There has been an explosion in new resources and technologies for local and regional food systems. The folks over at Food Hub recently launched an interactive graphic to help make sense of these technologies according to their use across the supply chain. We think it’s pretty cool. As they state under the “caveats” section of the site, not every organization is represented, and some may be categorized differently than you (or we) might, but it’s a useful tool for sorting through this crop of companies. Food + Tech Connect post.


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