Articles by Farm to Table Syndication
Did you know that “Almost 90% of diners say they want restaurants to serve only sustainable seafood, but nearly 75% are unaware which fish are close to extinction.” That is a stunning statistic brought to you by my friend Jacqueline Church. There is a seafood sustainability workshop in Chicago on Monday, October 19th in Chicago. For more details, check this link.
is now blogging
So when should committed bloggers blog? Should we force ourselves to write even when the muse isn’t with us? Should we follow our ideas as soon as we happen upon them, bang out the posts in a mechanical fashion in order to satisfy our obligations to produce? Or should we let the thoughts marinate for awhile while we go about our other tasks in life?
The answer is both. There is no telling when the best writing is done. So you’ve got to open yourself to the opportunity to produce quality content in a variety of situations. Discipline is an important skill when it comes to writing, but it is not the only skill.
So we’ve got sustainable farming. We’ve got local eating. We’ve got pasture raising of animals. But what about cooking? The last link in the chain, save for cleaning, which by the way is my favorite part of the whole process. But now, Brighter Planet is rolling out a sustainable cooking contest. What a great idea! I am so happy to be participating in this contest. Believe it or not, I’ll be judging.
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It’s time for us to take back our food. The community of people brought together by their commitment and passion for local sustainable food has matured in ways I could not have imagined in the past months. New voices have emerged, new partnerships have been forged. The wind is at our sails.
In order to break through and become a mainstream movement, the local sustainable food movement needs several things to happen.
1. We need leadership
There are too many disparate leaders in the movement. Michael Pollan is an …
A piece by Darya Pino AKA @summertomato just went up on Huffington Post. Key bit:
According to his findings specific combinations of sugar, fat and salt hijack the reward pathways of our brain and force us …
The Imperial Stock Ranch, which began in 1871, faces a new and serious challenge to its very survival: how to create new markets for its products to compensate for longstanding existing markets that have declined or shifted overseas. Some bold steps were needed to rethink what to do with the wool from the sheep they raise on their 30,000 acre ranch in Eastern Oregon. Their solution? Direct, value-added marketing to yarn retailers and apparel designers.
