As a pastry chef with 20 years of experience under her belt, Emily Luchetti was tired of being asked why she’s not overweight. As the Chief Pastry Officer at Big Night Restaurant Group in San Francisco and Board Chairman of the James Beard Foundation, she has been perfecting the art of making pastries with fresh, seasonal ingredients. But that doesn’t mean she thinks dessert should be eaten every day. Through her work, Luchetti says, “I’ve learned how to put it all into perspective—how to deal with having sugar around me all the time and still lead a healthy life.” Read more
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It was evening at Coachella, the massive music and cultural festival that just wrapped up outside of Palm Springs, and people were heading to the food tents. But instead of waiting in line for something fried to munch on, about 200 festival goers attended a sit-down, white tableclothed feast of organic food and biodynamic wine.
In the past four years, school meals in Detroit have been transformed. Gone are the chicken nuggets and sugary drinks. Now school cafeterias serve fresh fruit and mixed baby green salads, lean meat, low-fat milk, and whole grain breads. Better yet, some even serve produce from school gardens and local farmers. Read more
Can a Community-Supported Agriculture (CSA) subscription service help more small farms survive in today’s consolidated food landscape? In 2014, economic researcher Mark Paul conducted in-person interviews with 16 Massachusetts farmers for Ecotrust and E3 Network’s Future Economy Initiative. The area where Paul did the research, called the Pioneer Valley, was home to one of the first two CSA businesses in the United States, founded in 1986. Now, it’s the epicenter for a new wave of CSA activity and can shed valuable light on the industry as a whole. Read more
When you order a burger in a restaurant, chances are it’s comprised of several grades of ground beef that come from more than one animal raised in completely different locations.
And while more businesses are building brands around the fact that they serve local, pasture-raised, and grassfed burgers, it’s much less common to eat in a restaurant run by a family that raises its own cows. Read more
When Mariko Grady joined La Cocina’s incubator kitchen three years ago, the thought of owning her own business was little more than a dream. Following the earthquake, tsunami, and nuclear disaster that devastated Japan in 2011, she had started selling her homemade misos and kojis to friends to raise money to donate to victims in her home country.
Paul Quinn College was in a serious state of deterioration when Michael J. Sorrell took the reins as president. The historically Black college in Dallas, Texas, was millions of dollars in debt, facing dwindling student enrollment, and contending with some serious cultural issues. From the moment that Sorrell took his post, things quickly started to change.
Collie Graddick wants to do something many might say is impossible: Support traditionally marginalized groups of people through one of the least lucrative occupations in the nation—small-scale farming. And yet, despite the odds, that’s exactly what he’s doing. Read more
Have you considered putting in a beehive, but worried that you might not have the time to maintain it? If you live in Seattle, you’re in luck. Once a month, Corky Luster’s Ballard Bee Company will install a hive, care for the bees, and harvest the honey for you.
“It’s like having a lawn service, but with bees. You can sit back and enjoy the bees, and we will take care of them,” Luster explains.
Ballard Bee customers sign up for a year of “urban pollination” services at a time. During the 6-month honey season, they receive two 12-ounce jars of honey a month, and in winter, Luster makes sure the hive survives. Read more