User: flenvcenter Topic: Food-National
Category: Food Distribution :: Farm-To-Table
Last updated: Apr 23 2020 05:26 IST RSS 2.0
 
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Carolyn Hax: Would living with mom-in-law on a dairy farm sour her marriage? 9.9.2017 Washington Post
Carolyn Hax: Would living with mom-in-law on a dairy farm sour her marriage?
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Why are Atlantic salmon being farmed in the Northwest? 29.8.2017 Minnesota Public Radio: News
Earlier this month, thousands of Atlantic salmon escaped a net pen in Washington state, raising concerns from environmentalists and questions about farming non-native species. Here are some answers.
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Why Are Atlantic Salmon Being Farmed In The Northwest? 29.8.2017 NPR News
Earlier this month, thousands of Atlantic salmon escaped a net pen in Washington state, raising concerns from environmentalists and questions about farming non-native species. Here are some answers.
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Four great dog bakeries in and around L.A. 27.8.2017 LA Times: Commentary

Dog treats have come a long way from those boxes of desiccated bone-shaped crackers stacked in the pet food aisles of grocery stores. These days, your local bakery might have a tray of dog cookies displayed next to the kouign-amann and caneles, and the pet shop down the street is likely to carry...

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Farm-to-School Movement Fights for a Foothold in Corn Belt Cafeterias 18.8.2017 Truthout.com
As the movement for a local and ethical food system continues to gain traction, school food is slowly but surely becoming a focus in the fight for change.  School districts serve lunch to 30.4 million students a day through the USDA's National School Lunch Program (NSLP). The NSLP provides cash subsidies and USDA foods to enrolled schools, which in turn provide free and low-cost meals for qualifying students. In total, meals served through the NSLP amount to as many as 5 billion per year . Due to the program's scale and the influence of Big Ag interests, the lion's share of food served through the NSLP has typically been sourced from large-scale producers, transported from afar and heavily processed. The resulting meals are often less than nutritious. In 2009, the ground beef the USDA bought from five major meatpackers and distributed through the program failed to meet the quality standards of most fast food restaurants. But two initiatives, the farm-to-school movement and the Good Food Purchasing Policy ...
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Body recovered from Green Mountain Reservoir; man dove to his death 3.8.2017 Headlines: All Headlines
The body of a 27-year-old man was recovered Wednesday from Green Mountain Reservoir, where the victim had dove off of a high rock but then didn't surface from the water.
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Amid farm-to-table movement, Colorado agriculture attempts to shape perceptions of farming 3.8.2017 Denver Post: Lifestyles
Younger generations are leading the charge on demanding locally sourced food; they’re starting farm-to-table restaurants, making farmer’s markets trendy and paying the price for sourcing their food locally. But, getting the most accurate message out to consumers about where their food comes from is easier said than done.
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Farm-To-Table May Feel Virtuous, But It's Food Labor That's Ripe For Change 30.7.2017 NPR News
Even the most wholesome ingredients are produced through cheap labor, often by people who are themselves poor and hungry. It's time the food world talks about that, says an award-winning chef.
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As foodies seek local, Midwest farmers go global 25.7.2017 Minnesota Public Radio: Law & Justice
Farmers face competing demands for local food, environmental stewardship and the need to feed a hungry world.
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Mexico City floating farms, chefs team up to save tradition 21.7.2017 Washington Post: World
At dawn in Xochimilco, home to Mexico City’s famed floating gardens, farmers in muddied rain boots squat among rows of beets as a group of chefs arrive to sample sweet fennel and the pungent herb known as epazote.
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Mexico City floating farms, chefs team up to save tradition 20.7.2017 Seattle Times: Nation & World

MEXICO CITY (AP) — At dawn in Xochimilco, home to Mexico City’s famed floating gardens, farmers in muddied rain boots squat among rows of beets as a group of chefs arrive to sample sweet fennel and the pungent herb known as epazote. By dinnertime some of those greens will be on plates at an elegant […]
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Two-fer deal on admission to O.C. and Ventura County fairs 19.7.2017 LA Times: Commentary

If you think county fairs are all about fried Twinkies, think again. Many, like the Orange County Fair on right now, are accenting farm-to-table connections by serving up samples of artisanal olive oil and locally made kombucha.

And this year there’s a new two-fairs-for-the-price-of-one offer too.

...
Pairing Wine And Weed: Is It A California Dream Or Nightmare? 10.7.2017 NPR News
Cannabis entrepreneurs hope to capitalize on the state's wine tourism industry by melding marijuana with meals and snagging some fertile land. But many winemakers are taking a wait-and-see approach.
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Sonic launches part-mushroom, part-beef burger 27.6.2017 TreeHugger
It's not a veggie burger. But there's a lot less beef in it than normal.
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Scrambled eggs changed his life 15.5.2017 Washington Post
Dan Barber — who is synonymous with farm-to-table eating — learned that “food is love” from his aunt.
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Literal Farm To Table: Here's The Dirt On Chefs Cooking With Dirt 1.4.2017 NPR: Saturday
As Chopped host Ted Allen puts it, "People are already eating snout-to-tale, leaves-to-roots. ... Chefs are getting people to eat kale and drink rotted juices. Dirt, rocks and mud just follow."
How a new Dock to Dish system hopes to track your seafood in real time 11.3.2017 LA Times: Commentary

Thanks to the farm-to-table movement and the work of a generation of chefs, cooks, farmers and other producers, we’ve opened the window to the source of much of our food. We often know the farm where the turnips and lettuces on our plate come from, the fields where the cows or sheep grazed, even...

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Global food in a 'farm-to-table' world 2.3.2017 Minnesota Public Radio: Business
MPR's Chris Farrell leads a conversation on food security and sustainability with representatives from Cargill, Ecolab and the University of Minnesota Institute on the Environment.
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Chefs from tiny Utah town named semifinalists for prestigious award 16.2.2017 Salt Lake Tribune
Jen Castle and Blake Spalding, co-owners of Hell’s Backbone Grill in Boulder, have been named semifinalists in the 2017 James Beard Foundation Awards, the nation’s most prestigious recognition program for professionals in the food and beverage industry. Castle and Spalding, who have operated their farm-to-table restaurant for more than 17 years in the tiny southern Utah town, are among 20 semifinalists in the “Best Chef: Southwest” category. The region also includes chefs from Arizona, Colorad...
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Chefs from Boulder's Hell's Backbone Grill named James Beard semifinalists 15.2.2017 Salt Lake Tribune
Jen Castle and Blake Spalding, co-owners of Hell’s Backbone Grill in Boulder, have been named semifinalists in the 2017 James Beard Foundation Awards, the nation’s most prestigious recognition program for professionals in the food and beverage industry. Castle and Spalding, who have operated their farm-to-table restaurant for more than 17 years in the tiny southern Utah town, are among 20 semifinalists in the “Best Chef: Southwest” category. The region also includes chefs from Arizona, Colorad... <iframe src="http://www.sltrib.com/csp/mediapool/sites/sltrib/pages/garss.csp" height="1" width="1" > </frame>
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