We are thrilled to announce that, as of today, Twilight Greenaway has joined Civil Eats as its new Managing Editor. Since 2000, Greenaway has been a writer and an editor for the Web. Her work has appeared in the New York Times, the Salt (NPR’s food blog), the Guardian, the Bay Citizen, Gastronomica, Modern Farmer, and TakePart, as well as on Grist, where she was the food editor in 2011 and 2012. Read more
Trails of wispy fog cling to the switchback slopes along Highway 1 from Mill Valley to Muir Beach, past a hand-carved wooden sign leading to the Green Gulch Farm Zen Center.
From the road above, the tall eucalyptus trees form an arch over the gentle curve of the fertile valley below, which empties out into the Pacific Ocean. Drive a bit farther in and you’ll catch glimpses of iridescent crops laid out in neat ribbons, forming the heart of Green Gulch Farm: six acres of certified organic vegetable fields, fruit trees and flower gardens. Read more
“Nail biter!” “Cliff hanger!” “I’m on the verge of a heart attack!”
Those were some of the messages flooding our inboxes and Twitter and Facebook feeds in the last hours of our successful Kickstarter campaign on Friday. Trying to raise $100,000 in 30 days via crowdsourcing for content is strange, nerve-wracking, and not for the faint at heart. We are proud to say that we raised the highest amount to date for content for an online daily news site via Kickstarter.
We succeeded because a vast community of people believe in our work and value this public service. For all of you who contributed, in big and small ways, through financial donations, social media, phone calls, emotional support and encouragement, and to the new folks who’re just joining us and hope to widen the circle: Thank you. This site is your site. Read more
Civil Eats is at a critical junction, as we have to raise $55,000 in the next 7 days to meet our Kickstarter goal of $100,000 by Friday, October 18. If we don’t raise the remaining funds, we won’t be able to keep any of the money we’ve raised to date, as per Kickstarter rules. If you care about the future of the good food movement, please consider donating today. Read more
Chez Pannise chefs Alice Waters and Jerome Waag yesterday launched a chefs’ petition urging their colleagues to take a stand against fracking in California. Working in collaboration with Food & Water Watch, founding member of Californians Against Fracking, the chefs are concerned about the threat fracking poses to the world-renown food and wine grown, served and sold in California. The petition includes a letter calling on Governor Brown to place a moratorium on fracking now. Read more
The famed UK chef/activist, Hugh Fearnley-Whittingstall, has a lot to share with an American public hungry for great recipes as well as important food for thought. I had the pleasure of having breakfast with Fearnley-Whittingstall and he shared with me his passion for vegetables, how he wants to help change people’s lives, and his inspiring work to help raise awareness about the importance of how and what we eat. Read more
TCHO (pronounced “choh”—the “t” is silent), a phonetic spelling for the first syllable of chocolate, masterly mixes alchemy and artistry to produce award-winning organic, beyond fair trade chocolate from its Pier 17 headquarters along the San Francisco bay. Read more
Clean Plates—a healthier eating Web site, published guides, free app to restaurants in New York City and Los Angeles, and now, a cookbook—is the brainchild of Jared Koch, a nutritionist, health coach, and food critic. Clean Plates focuses on choosing real food; eating more plants; if you eat meat, knowing its source, and reducing toxins—all concepts familiar and cherished by Civil Eats readers. Starting with this post, we’re excited to begin sharing some of Clean Plates’ content, including this recent post about the freaky facts about conventional orange juice. Read more
Join us June 12, 2013 in San Francisco for the latest installment of Kitchen Table Talks, which will focus on Food, Farms, and Fracking in California. More details about the event after the jump.
In his latest book, Cooked: A Natural History of Transformation, author and journalist Michael Pollan investigates the lost art of cooking, apprenticing himself to bread bakers, fermentos, pitt masters, and others to learn how to take back the kitchen. We sat down to chat with Pollan about why cooking is empowering, how to feed your superorganism, and to get his thoughts on the current state of the food movement. Read more