The Rise of the It Bird
If I had never seen Janet Bonney reënact the mouth-to-beak resuscitation of her hen Number Seven, who had been frozen solid in a nor’easter, then was thawed and nursed back to life—being hand-fed and massaged as she watched doctor shows on TV—I might never have become a chicken person. But a few years ago I happened to watch a documentary called “The Natural History of the Chicken,” which opens with the story of Bonney and Number Seven, and for the first time the thought of owning chickens entered my mind. The New Yorker story.
Good Food Nation Bill in Programme for Government
Pete continued, ‘Nourish believes the Good Food Nation Bill will be an excellent opportunity to protect and progress a rights-based approach to food. A statutory duty on Ministers to create a
towards a food system where we all have access to good food that meets our dietary needs with dignity and choice, and that treats the environment and producers fairly – including through access to land.’ Nourish Scotland news release.
British film crew documents American Harvest Eatery’s ‘farm to fork’ approach
A Springfield restaurant that specializes in the use and preparation of locally sourced food may soon be more famous across the Atlantic Ocean than it is in the capital city. A crew from the Travel Channel was in the Springfield area Aug. 17-19 to film a program called “Flavours of the USA,” a series that airs primarily in the United Kingdom but can also be seen in Germany and France. The episode featuring Springfield’s American Harvest Eatery and a Chicago restaurant will air in September and will focus on the “farm to fork” philosophy of the establishments. The State Journal-Register story.
Local food products up for awards
Coastal spring lamb and Mash Tun Crackers are both finalists in this year’s New Zealand Food Awards. Coastal Spring Lamb and Coastal Lamb, the brainchild of Turakina farmer Richard Redmayne, is a finalist in four categories – one for chilled foods, one for primary sector products, one for business innovation and one for export innovation. Mash Tun Crackers are one of seven finalists in the Novel Ingredients Award. The awards have been going since 1987, and are organised by Massey University. New Zealand Herald story.
Why fresh produce should hit the tourist trail
The report highlights numerous ways in which local communities are developing significant income from food tourism. There are examples such as Tebay and Gloucester motorway service stations that include farm shops selling local produce reflecting the strong local producer networks in those areas. Then there’s the Cornish village of Padstow, which has developed a strong reputation as a local food destination enhanced by celebrity chefs, and Amble in Northumberland, which has a growing food and drink offer that is fully integrated into local economic development plans. Produce Business UK story.
The power of local produce
A year on, as well as promoting teamwork and community spirit – with a view to increasing tourism in the area – promoting local producers has been a key focus of Cong Food Village. Mr Keane explains there are countless benefits for local communities of supporting locally produced food. “When I become a chef 20 years ago nobody cared who made my butter or my salt. Now I know who makes my salt personally and I know who makes my butter. “I can trace everything I buy, and it’s the same in the village, we can all trace everything back to source so instead of giving money to a big multinational, you’re encouraging the community by giving money to a farmer or local butcher or a fisherman. Galway Independent story.
Farming policy debate intensifies
The debate over the future direction of UK farming policy post-Brexit has intensified, with influential conservation bodies putting forward strong views last month on where they believe Government support for the sector should be targeted. While the National Trust emphasised the need to bolster farming’s green credentials, the Campaign to Protect Rural England’s (CPRE) New Model Farming paper focuses more on its social and health aspects, urging support for small producers including new entrants, nearness to markets and particular support for fresh-produce suppliers, pointing out: “We eat too few fruits and vegetables yet national production has decreased and imports have risen.” Horticulture Week story.
How food policy may feature in the White House after November
Food activists may bemoan the low profile given to food in the current campaign but they cannot accuse the outgoing US President of ignoring food issues. Indeed, making the battle against childhood obesity a priority was a defining feature of the Obama presidency, while reform to nutritional labelling and the recent introduction of nationwide GMO labelling legislation reflects the high priority given to food policy during President Obama’s two terms in office. Just Food analysis.
First all-Ireland luxury sleeper train begins week-long rail tour
While guests will be dined and entertained on board at night, head chef Alan Woods promises the finest local produce dominates the menus — they include Killarney venison, Donegal turf-smoked salmon and crab cannon, and warm Kildare wild elderberry and plum compote. Irish Examiner story.
Humanure: the end of sewage as we know it?
Laura Allen, a 33-year-old teacher from Oakland, California, has a famous toilet. To be honest, it’s actually a box, covered in decorative ceramic tiles, sitting on the cement floor of her bathroom like a throne. No pipes lead to or from it; instead, a bucket full of shavings from a local wood shop rests on the box next to the seat with a note instructing users to add a scoopful after making their “deposit.” Essentially an indoor outhouse, it’s a composting toilet, a sewerless system that Allen uses to collect her household’s excrement and transform it into a rich brown material known to fans as “humanure.” Allen is a founding member of an activist group devoted to the end of sewage as we know it. Her toilet recently made an appearance in the Los Angeles Times—which might explain why she didn’t seem surprised when I emailed her out of the blue to ask if I could use it. The Guardian story.
AND IF YOU HAVE TIME
A ravenous suffix
Locavore has been one of the most popular new food words of the 21st century since its explosion in popularity in 2007 when it was Oxford University Press’ Word of the Year. As eating locally has gone from trend to common practice, locavore boosted the lexical stock of the -vore suffix, spawning new words and reviving older ones. The opportunivore eats anything available: It’s essentially a rebranded dumpster diver. Vegivores are not-quite vegetarians, eating occasional meat or fish: You could also call these flexible eaters flexivores. The Boston Globe story.