The Strange, Delightful Renaissance of Moscow Cuisine
One of the unintended consequences of Russia’s self-imposed food sanctions has been a strange and wonderful renaissance in its cuisine—a hipster-driven, artisanal revolution that has transformed Moscow into one of the most interesting culinary capitals of Europe. Locavore cooking—the movement to eat only local food—is popular in many parts of the world, but in just about everywhere except Russia it’s through choice, not necessity. The Russians have made a blessing of it. Newsweek story.
‘Locavore’ seminar: Dos and don’ts of processing, preparing venison
Saturday’s program broke down into two parts. The morning session featured instruction from state Department of Conservation wildlife biologists and DEC environmental conservation officers on the proper way process and store wild game. A recently road-killed deer, a domestic duck and a few, recently shot wild gray squirrels were skinned (de-feathered) and processed to slow attendees how to get the most meat from a carcass. Syracuse.com story.
Locavore events planned at Montezuma Audubon Center
Richardson said four conservation officers and wildlife biologists will lead the session. In the morning, the center’s auditorium will become a butcher shop as Wayne County Environmental Conservation Officer Kevin Thomas and state Department of Environmental Conservation Lt. Matt Lochner show attendees how to process and store large game, small game or waterfowl, Richardson said. Rochester Democrat and Chronicle story.
Demand grows for local food: Locavore index puts Vermont No.1, Mass. No. 5
Vermont ranks first for its commitment to raising and eating local food, followed by Maine, New Hampshire, Oregon and Massachusetts, according to a 2015 Strolling of the Heifers Locavore Index, which relies on U.S. Department of Agriculture and census figures. The rankings are based on the number of farmers markets and CSAs per capita as well as the dollar volume of food sales by farmers directly to the public. Worcester Telegram story.
Local Foods College to return to Alexandria
Local Foods College is a series of eight sessions that meet at 6 p.m. on Tuesdays from Jan. 12 to March 1. This is the fifth year for this series, and the 2016 series will provide many options for participants to interact with one another. The webinar format is handy for many participants to access from home or office locations. Topics include soil health, how to grow produce, marketing local foods, healthy food access, food business regulations, animals on your homestead, scaling up for markets and farming in a controlled environment. Alexandria Echo Press story.
Land Of Locally Grown
All-America Selections and National Garden Bureau are teaming up for the 2016 AAS Summer Summit, this time taking attendees to beautiful Madison, Wisconsin. The state of Wisconsin is ranked 6th out of 51 states and provinces as most committed to the locavore movement. TakeApart.com ranked Wisconsin 8th in states where it’s easy to eat locally based on the number of farmers markets, CSAs and food hubs. Perishable News story.
Take ‘From Scratch’ classes to cook meals with Maine flavor
Last weekend, home cook Sheri Fistal demonstrated how to make international cuisine local at the University of Maine Cooperative Extension’s Cumberland County campus. “I’ve been making wontons for ages. It’s something you can do fast, and a lot of the ingredients are easily accessible,” the instructor told a small group gathered around the kitchen classroom. Bangor Daily News story.
Burlington (Vermont) Urban Agriculture Task Force Report to Burlington City Council
The Task Force identified a series of crosscutting recommendations that apply to many different urban agriculture activities. These include revisions to the zoning code, revisions to the general ordinance, outreach on urban agriculture policies, education on urban agriculture resources, encouraging communities of practice, adopting a mediation mechanism, coordinating with the state Agency of Agriculture, research needed to support future policy and measure progress against goals, incorporating food and agriculture into local planning efforts, adopting a Burlington Food Charter, and supporting access to land. Report.
Signature food options help airlines stand out in busy markets
Japan’s love affair with destination-specific, locally produced and limited-time food is longstanding — witness the delicious ekiben bento boxes on sale at railway stations nationwide and the eye-catching black hamburger bun craze of 2014 — and its airlines make the most of this trend. ANA’s three year old Tastes of Japan programme is currently offering food, no fewer than ten specialty local sakes, sweets and movie tie-ins from Saga, Kyoto and Aomori — from Japan’s southwest to the northern tip of Honshu. Runway Girl Network story.
California Safe Soil Raises $5.9m in Equity Capital to Construct ‘Fork-to-Farm’ Facility
California Safe Soil (CSS), the startup using food waste to make fertilizer, has raised $5.9 million in equity capital, bringing to a close the fundraising campaign that started on AgFunder last year. CSS will use the funding to move beyond its pilot phase of development; it announced earlier this week that it’s constructing a new manufacturing facility at McClellan Business Park in Sacramento. At this facility, it will be able to recycle up to 32,000 tons of food waste each year, to produce its Harvest to Harvest (H2H) fertilizer. AgFunder News post.
AND IF YOU HAVE TIME
Denmark opens first food waste supermarket selling surplus produce
“Many people see this as a positive and politically correct way to approach the issue.” Wefood have deal with Føtex (one of the biggest supermarket chains in Denmark) for bread and other products. The surplus store also has agreements with an importers of citrus fruits, a butchers, and a producer of organic fruit and nut bars. Volunteers pick up the produce from the suppliers. Independent story.