Ellen Freudenheim: Sustainable Farming, Organic Food: 8 Lessons for America from Anatolia, Turkey. American college graduates are drifting back to the second oldest profession in the world: farming. Liberal arts grads, including kids with pricey degrees from Princeton and Wesleyan, are choosing to work on small, green-minded farms, reports a recent New York Times article. Punting on entry level jobs and office drudgery, they instead are wading up to their proverbial elbows in hay and manure, engaging in physical labor, and getting a graduate seminar from Mother Nature.
The allure of an environmentally responsible, low-pesticide kind of agriculture is a logical outcome of the eco-conscious gestalt that partially defines this new generation. The romance of raising one's own food is just a baby step from the slow food movement, "edible schoolyards" projects, and Michelle Obama's White House garden.
It may seem weird to the parental units, but sustainable farming is in. Un-Fast Food in Sukran's Garden If you're aiming at sustainability, you might need to forsake fancy. Former McDonald's Honchos Take On Sustainable Cuisine | Wired Business. Photo: James Wojcik The big dude with the tattoos and a bad case of five o’clock shadow served up a plate of roasted kabocha squash, organic brussels sprouts, and free-range chicken breast. None of this would have been worth noting had the dish been just another locavore delicacy, prepared by just another hipster chef, during just another lunch hour here among the food-obsessed in Palo Alto, California. But this artfully arranged plate—the chicken breaded and “unfried,” the veggies tossed with parsley and chives in a Dijon vinaigrette, all sprinkled with dried cranberries—was something else.
It was the future. I had come to the artisanally fed vale of Facebook and Tesla to sample the first fruits of Lyfe Kitchen, a soon-to-be-chain of restaurants that might just shift the calculus of American cuisine. Yes, for the moment the only Lyfe Kitchen is here on Hamilton Avenue in Palo Alto. There is one overriding reason to believe that this venture will work. As in? Where was Roberts going? Buy Local Honey to Make Sure You're Really Getting Honey, and Support Local Beekeepers.
The only scientific study's I know of, on the subject of eating local honey and allergies, say it's a myth. What they say seems to make sense: Fact or Myth? Eat the local honey and you won't get seasonal allergies. Answer: Myth There may be a (pollen) grain of truth to the idea behind it, but eating honey and the pollens it's made from won't fix your seasonal allergies. "The notion is that pollen causes allergy, and honey is made from pollen. The problem with that thinking, said Leavengood, is that the pollens creating allergy problems aren't the ones bees use for honey.
"It's the tree, grass and weeds that are the allergy pollens. The pollens bees use in honey are the heavy, sticky pollens from flowers that rely on bees to spread it so the plants can reproduce. "The pollen the honey is made out of is not the pollen that causes the allergies. Source: [abcnews.go.com] Slow Food International - Good, Clean and Fair food. The Bread Is Famously Good, but It Killed McDonald's. Carol Field's 'The Italian Baker' republished. Carol Field's description of pizza, as written in the original edition of "The Italian Baker" published in 1985, reads as follows: "These crisp or chewy country breads are the food of peasants and wily city dwellers with little money but lots of imagination.
" Try telling that to the lunch crowd at San Francisco's Zero Zero, where Field, a longtime San Francisco resident, was eating recently. As she dug into a slice of the $16.95 margherita extra pie with buffalo mozzarella, she shook her head. "The irony is that the food of the poor is no longer for the poor," she said. Field is the author of five Italian cookbooks, including "In Nonna's Kitchen" and "Italy in Small Bites," but perhaps her best known is "The Italian Baker," which introduced regional Italian breads and pastries to the United States, and is being republished this month. "I wrote this book in the golden age of bread," Field said, picking up a slice from the Mission pie - broccoli rabe, roast garlic, caramelized onion.