Kelsie Kerr understands. That’s why the Oakland, California-based chef is trying something a little different with Standard Fare Kitchen and Pantry: She’s selling meals to take home in reusable ceramic containers. Read more
Marcy Coburn might just have landed her dream job. After two years at the helm of Oakland, California’s Food Craft Institute (FCI), and a year running its affiliated sustainable food event, the Eat Real Festival, Coburn will begin next month as the executive director of Center for Urban Education About Sustainable Agriculture (CUESA), the educational nonprofit organization that runs San Francisco’s Ferry Plaza Farmers Market.
Here’s what caught our eye this week in food news:
Josephine County and Jackson County, Oregon overwhelmingly approved ballot measures to prohibit the cultivation of genetically engineered (GE) crops in the counties. Farmers in the area grow both sugar beets and alfalfa, two crops that are said to be susceptible to contamination from the pollen of nearby GE plants. The bans were voted in by a two-to-one margin. As The Center for Food Safety put it in their blog: “In the absence of any meaningful government mandated restrictions to control contamination, bans such as those in Jackson and Josephine County are the only way for farmers to protect their crops from contamination.” Read more
Dan Barber’s book, The Third Plate: Field Notes on the Future of Food, was released this week, graced with blurbs by everyone from Ruth Reichl to Al Gore and Malcolm Gladwell. And if it feels like it was a long time coming, that’s because it was. The chef and writer spent over a decade visiting farmers and other food producers and ruminating about the role their work plays in the wider natural world. Meanwhile Barber was also running a world-renowned restaurant, Blue Hill at Stone Barns, part of a small constellation of other efforts, including Blue Hill restaurant in New York City, the Stone Barns Center for Food and Agriculture, and Barber’s nearby family farm. Read more
On a recent Tuesday, 12 chefs went out on a fishing boat in Half Moon Bay, an hour south of San Francisco. The group was hoping to catch a wild Chinook salmon, but they returned empty-handed.
“Sport fishing season opened in early April and the fisherman has only brought in three fish so far,” said Kris Moon, director of charitable giving and strategic partnerships at the James Beard Foundation* (JBF) after the trip. “It has been the slowest season he can remember.” Read more
Here are a few food news stories you might have missed this week:
1. Study Reveals Sizable Increase in Diabetes Among Children (New York Times)
In the eight years between 2001 to 2009, the rate of Type 1 diabetes increased 21 percent among children under 19, and Type 2 diabetes among those ages 10 to 19 rose 30 percent. Read more
For years, Atlantic bluefin tuna has been the very definition of the seafood red list. And the decision by the high-end restaurant Nobu to continue selling the sought-after, but threatened delicacy has received a great deal of criticism from activists and celebrities alike. (It’s also on Barry Estabrook’s Five Things I Will Not Eat list.) Read more
1. Walmart’s New Line of Organic Food will Undercut Big Brands (New York Times)
The big news this week was the new partnership between Walmart and Wild Oats, the former natural grocery store chain, which is rolling out a line of inexpensive organic products. Walmart only plans to carry the company’s shelf-stable pantry items for now, but the move could make a splash with both consumers and farmers. Read more
If you don’t recognize all the high-tech ingredients available in food and drinks these days, you’re not alone. Some of these new additions—such as glucosamine hydrochloride, gamma-amino butyric acid (GABA), or soy isoflavone extract—might show up in product marketing, while others, such as milk protein concentrate, will not. But whether new food additives are being promoted or not, a report released this week by the Natural Resource Defense Council (NRDC) says their novelty isn’t the only reason we should be paying attention. Read more