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I’ve grown herbs in window boxes, indoors, on the back steps of my apartment, in hanging baskets attached to a chain-link fence, and even in cracks in pavement. Here’s how you can too.
When Buying Sustainable Seafood, There are Good Guidelines but No Absolutes
The woman in the light blue shirt is raising her hand and I anticipate her question before the words leave her mouth. “All wild fish are unsustainable, right? So we should eat all farmed fish, yes?” I’m in Edmonds, Washington, teaching a cooking class on sustainable seafood. We’re only three minutes into the class and I’m already poised to clear up some major misconceptions.
Clearbrook Golf Club in Saugatuck, Michigan, has a vision: Chef Jeff Kudrna is taking a new approach to their menu with local, organic, and seasonal selections that emphasize sustainable and naturally raised products, sourced locally whenever feasible.
Excerpted from Cold Cereal & Toast
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A bundle of basil showed up in my CSA share this week. I shuddered a bit thinking about that same herb growing somewhat recklessly …
Yesterday, the latest issue of Time Magazine arrived in the mail. And right on the cover was a blurb about an article on “The Organic Food Debate.” I have some familiarity with the so called ‘debate.’ It basically boils down to this: organic/clean/sustainable/local food is great in theory, but it is too expensive/elitist/not scalable. I have seen this sort of article several times, so I had a pretty good idea of the arguments to come, but I credit Time with a willingness to tackle tough issues and the integrity to present ambivalent conclusions. So I turned to the page and started reading.
Farm to Table informs and strengthens the sustainable and local foods community by providing a collaborative journalistic forum for the presentation of a unified voice for small farmers, restaurateurs, consumers, and everyone in between, with an emphasis on the importance of grassroots initiative as a means to bring about large-scale change in the American food industry.
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