Recent Articles About Local Eats

‘Speed Dating’ Connects Farmers and Schools

On a recent Friday outside San Diego, California, 26 farmers and eight food distributors set up tables at a local ranch. Representatives from dozens of area school districts (plus a few folks from universities, hospitals, restaurants, grocers, senior centers, and preschools) shuffled from booth to booth, tasting growers’ products, shaking hands, and hashing out potential business deals. When asked how he’d done at the end of the day, Colin Bruce, salesman for the award-winning hydroponic farm Go Green Agriculture, pulled a wallet-sized stack of business cards from his pocket and fanned them out. “This is a unique event,” he said. Read more

Cooking Up Sustainable Comfort Food & Community in Oakland

Oakland, California is a city in flux. The rental market in San Francisco has finally gone “totally bonkers,” and this once-working-class city across the bay is filling up with young families, artists, tech refugees, and just about everyone else who wants to stay in an urban area, but can no longer afford the city across the bay. And while some praise Oakland’s diversity and “livability,” many are concerned by signs of spill-over gentrification. Read more

California Takes a Bite Out of Farmers’ Market Fraud

Most people take it for granted that all the fruits and vegetables at the farmers’ market are grown by the farmers selling them–and with good reason: Farmers markets foster direct relationships between producers and consumers.

But recent reports of fraud threaten to undermine that foundation of trust. In 2010, an undercover investigation revealed farmers buying wholesale produce from Mexico to sell at Los Angeles farmers’ markets. Last year, LA County boosted enforcement at markets and rooted out 19 vendors selling produce they didn’t grow. Read more

As More Schools Turn to Food Fundraising, FarmRaiser Takes it Local

When Mark Abbott’s son was in fourth grade, his local elementary school recruited students and their families to participate in a fundraiser for the school. After successfully selling cookie dough and candy to friends and family, Abbott’s son remarked that he had just sold $400 worth of things the family would never eat at home. “It’s too bad we couldn’t try something healthy like apples,” said his son. Read more

In Search of the Perfect Loaf: Sam Fromartz Talks About His New Baking Book

Sam Fromartz’s book In Search of the Perfect Loaf: A Home Baker’s Odyssey was recently published by Viking and it’s already causing a stir. Mark Bittman has called  it “bread book of the year.” The Washington Post described it as a “brilliant memoir.” Alice Waters and Daniel Leader of Bread Alone have been singing its praises. He travelled through Europe and the US, working next to artisan bakers and perfecting his craft, but in this memoir-cum-travel-cum-baking narrative he weaves in the history of grains, the science of bread making, and the personalities of bakers. Fromartz, who is editor-in-chief of the Food & Environment Reporting Network, sat down to discuss the book with Slow Food USA. Read more

Want to Be an Artisan Cheesemaker? Here’s Where to Start

There are two stories about the artisan cheesemaker’s life: The fantasy, filled with bleating goats, calm country days, homemade wine, and an enviable supply of chèvre, and the reality, which looks more like a scientific laboratory with a lot of dishes to wash. As most cheesemakers will tell you, their craft is an incredible alchemy of grass, sunshine, and milk, but it’s no tres leches cakewalk. Read more