Recent Articles About General

‘The Homemade Flour Cookbook’ Takes DIY Baking to a New Level

If you meander down the DIY road long enough, you will end up doing things that are far from easy or convenient. You stop thinking about the time it takes to complete a project and begin focusing on the value to the end result, liker the integrity in knowing that your entire dinner can be traced back to your own property. Part of the DIY thrill is that the steps encourage you to keep digging deeper. What starts one year as a nice gift to your neighbors of dried, home grown herbs might result in the decision to add salt crystals you harvested from local seawater to the next batch.

When it comes to baking, the next DIY frontier is grinding whole grains into flour. Read more

Feeding China’s Pigs: Is US Agribusiness Losing its Global Domination?

Meat consumption in China has been on a dramatic rise for the last three decades, with one-third of the world’s meat now produced in the country and more than half the world’s pork. Most of it comes from factory-style systems of farming, with large numbers of confined animals fed on grain. A lot of grains.

“We’re heading towards a new era…as the majority of the world’s feed crops are destined for China’s pigs,” predicts Mindi Schneider, an agribusiness researcher at the International Institute of Social Studies in the Netherlands. Read more

Some Kosher With Your Kale? The Sustainable Kosher Trend Grows

People crowdfund all kinds of projects these days–art shows, T-shirt businesses, indie rock bands. Emily Weisburg is crowdfunding a sustainable kosher restaurant. The 26-year-old Wisconsin native, who now lives in the Riverdale neighborhood of the Bronx, New York, has plans to open Moss Café, an eatery that, according to her Kickstarter project page, is “committed to community, sustainability, quality, and creativity”—and also happens to be certified kosher. Read more

‘We the Eaters’: Ellen Gustafson Wants to Change Dinner and the World

Ellen Gustafson’s We the Eaters: If We Change Dinner, We Can Change the World, may have a clumsy title, but the book takes a trenchant and well-researched look at America’s high tech farming and the denatured food it produces. The food activist goes further, by laying out how processors take that food and fill it with sugar, fat, salt, and additives while draining out the nutrition.

And Gustafson goes further still, describing how fast food corporations and junk food convenience stores are muscling out indigenous farming practices and wholesome food not only in our country, but around the world. Developing nations are getting a double whammy, she says, as nutrient-deficient junk food creates growth-stunting hunger in children, and she documents how this results in obesity later in life. Read more

10 Reasons to Oppose ‘Right to Farm’ Amendments

Editor’s note: A “Right to Farm” amendment is up for a vote in Missouri this August, and while the Missouri Farm Bureau says the bill will “permanently enshrine and protect the rights of farmers and ranchers to engage in farming and ranching practices,” many worry that it could also make it impossible to criticize or regulate controversial farm practices, regardless of their impact. The Kansas City Star published an editorial calling the amendment a “concerted effort to shield factory farms and concentrated agricultural feeding operations from regulations to protect livestock, consumers and the environment.” A similar amendment passed in North Dakota last fall and there are two more coming up in Indiana and Iowa.
Read more

10 Things You Should Know About the American Seafood Supply

The United States seafood supply is a marvel to behold in its illogic. In spite of the fact that we control more ocean than any country on earth, more than 85 percent of the fish and shellfish we eat is imported. But drill down deeper and it gets even weirder. Here are 10 things that you may not know about the fish on your plate.

1. Some Alaska salmon make a round trip to China. Read more

Start it Up: A Report from Food+Tech Connect’s Hack//Dining Hackathon

Last weekend, nearly 200 participants inhabited the Manhattan workshop space General Assembly for a weekend-long marathon of hacking solutions to the dilemmas facing dining today. Called Hack//Dining NYC, the event was the latest in the series of hackathons hosted by Food+Tech Connect, founded by Danielle Gould. Previous hackathons have focused on Meat (Hack / Meat) or the Farm Bill (Farm Bill Hackathon). Through these and other events, Food+Tech Connect has garnered a following from both the tech and food communities eager to find more advanced ways to address today’s food system challenges. Read more

An App for That: Technology as a Solution to Our Broken Food System?

This weekend, at a high profile “hackathon” in New York City, tech blog Food+Tech Connect and design thinking service Studio Industries will lead a 48-hour event designed to “re-engineer the future of food.”

Sponsored by Google, Chipotle, and Applegate Farms, the event is part of a growing trend of software engineers, food entrepreneurs, and angel investors that believe a properly “disruptive” information technology can revolutionize how food is produced, valued, and experienced. To promote the event, the organizers have solicited short editorials from selected food innovators to answer the question: “How might we use technology and design to hack a better future for dining?” Read more