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A collaboration between Carbon Arts, Jodie Ahrens from Round Angle Studio - art of the senses, and human ecologist, Asha Bee Abraham, the Lab invites innovation and experimentation through unique collaborations involving artists, scientists, chefs and the food industry. Our focus for early 2013 is native foods that support biodiversity and celebrate the traditional knowledge of indigenous Australians. Two events with artist Janet Laurence kick off our activities in February. <p style="text-align:right;color:#A8A8A8"></p>
This idea was inspired by the industrial LED vertical farms being made in the USA and Japan. With a team of three students we built a pop-up vertical farm, in the Hoogschool van Amsterdam Innovation Lab. The design permiters where very simple, use the least amount of parts possible, stack NFT (Nutrient Film Technique) channels vertically, and must collapse, move, and re-assemble easily. The Symbicity unit went up in Mediamatic's factory, next to their aquaponics project ( link to project). The purpose of the Fall 2013 grow test was try our a wide variety of fresh greens. The belief is that no-one person or market really wants 400 KG of the same type of food, people want a little of this and a little of that.
“The policy set for GE alfalfa will most likely guide policies for other GE crops as well. True coexistence is a must.” - Whole Foods Market, Jan. 21, 2011 In the wake of a 12-year battle to keep Monsanto’s Genetically Engineered (GE) crops from contaminating the nation’s 25,000 organic farms and ranches, America’s organic consumers and producers are facing betrayal.
For more information on the work of our member groups, please download the Member Booklet . Strategy Summary For more information on the Center, please download the Strategy Summary . The WFSC has established a Food Systems Program on the Seed Sustainability platform of the ETH Zurich.
For more information on the work of our member groups, please download the Member Booklet . Strategy Summary For more information on the Center, please download the Strategy Summary . Summer School 2013 Call for Applications Now Open!
by J.D. Heyes There is a food revolution taking hold all over America, whether it is in the form of demanding labeling of GM foods, the right to produce and sell raw milk and other commodities, or – in the case of Sedgwick, Maine – declaring all local food transactions of any kind free and legal.
BROOKSVILLE, Maine — Voters here made their town the fifth in Hancock County to pass a local food sovereignty ordinance that thumbs its nose at state and federal regulations for direct-to-consumer sales of prepared foods and farm products. In a referendum election on March 4, residents voted 112-64 to approve the “Local Food and Community Self-Governance Ordinance,” which states that producers or processors of local foods are “exempt from licensure and inspection,” so long as the food is sold directly by the producer to a consumer. The ordinance also makes it “unlawful for any law or regulation adopted by the state or federal government to interfere with the rights organized by this ordinance.” The state contends that such ordinances hold no legal weight, but that hasn’t stopped residents of Sedgwick, Penobscot, Blue Hill and Trenton from passing the same local rules. Food sovereignty ordinances also have been passed in Hope, Plymouth, Livermore and Appleton.
RUSS & DAUGHTERS: Reflections and Recipes from the House That Herring Built by Mark Russ Federman; Foreword by Calvin Trillin The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to "New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver" (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend.
In August 1810 the French Troops invaded Portugal , pushing the English and Portuguese troops all the way to Buçaco , in the Beira Litoral Province. Eventually they pushed the troops south, remaining in the Central Region for about 3 years . During that time, as it was normal back then, they pillaged the surrounding areas, taking everything they could find, that included the animals, but they left behind the old Goats and Billy-goats , because they found they weren’t good to eat, since it was tough meat . So, the Portuguese people had to make due with what they left, the old animals and they found a way to cook it, so that it would taste better and also the meat was tender . What did they use and what did they do?
Posted at 10:33 AM ET, 01/20/2011 By Melissa Bell An employee restocks a shelf in the grocery section of a Wal-Mart Supercenter. (Chris Hondros/Getty Images) Michelle Obama joined Wal-Mart executives in Washington Thursday morning to announce "a major initiative to provide its customers with healthier and more affordable food choices," Wal-Mart said.
Andrew Scrivani for The New York Times Whole grain cheese and mustard muffins Facebook Twitter Google+ Save E-mail Share Print For people who need to eliminate gluten from their diet, baking becomes a challenge. Beginners often find gluten-free baked goods too dense. Even the Recipes for Health columnist Martha Rose Shulman didn’t like the flavor of a commercial gluten-free flour mix, which left her gluten-free cookies and tart-shells with a strong taste of bean flour.
ELIOOO. Grow Your Food. Or How to Go to IKEA® and Build a Device to Grow Salad in Your Apartment. — Conceptual DevicesVISION: The ultimate object of design is information. As a designer I display quantities and dimensions; I organize briefs, I explain procedures. Sometimes this has more to do with storytelling than with technical drawings. These stories and their illustrations are traditionally given to artisans who, in their workshops, mills, or labs, actually turn them into concrete things: objects. But as a designer, I like to design things that anyone can make. A good design today can turn the world population into the biggest creative industry ever known — a crowd factory of sustainable solutions.
Correcting thyroid function is a balancing act that can take months or even years of gradual adjustment before the optimum level of medication is reached. In the meantime, the patient continues to feel the symptoms to some degree, which often leads her to try over-the-counter thyroid supplements in hopes of reaching a chemical equilibrium. Kelp is commonly sought after in these cases, but it is not the answer to the situation.
(Newser) – In what some Big Mac lovers could see as a sign of the apocalypse, McDonald's plans to open a vegetarian-only restaurant next year ... and then another one. The Big Mac-free spots won't be taking over the US, however: The first is planned for Amritsar in northern India, where it'll be located near the Golden Temple; the AFP explains that people are barred from eating meat at the shrine. Next up: one in Katra, near another religious spot (the Vaishno Devi cave shrine) that sees hundreds of thousands of Hindu pilgrims annually. When it comes to a meat-free outpost, the burger chain is already halfway there, literally, in India. The menu is 50% vegetarian, with chicken but no beef or pork offerings in accordance with Hindu and Muslim custom. Its No. 1 seller is already meat-free: the potato-based McAloo Tikki burger makes up 25% of all sales.
Yannick Alléno, the most glamorous three-Michelin-star chef in Paris, has a mission—a dirty one. Ever since he read a food writer’s accusation that it was impossible to tell the difference between the dishes of the top 10 chefs of France, he has decided to dig deeper into the origins of his local ingredients—and so launched a movement called “Paris Terroir.” We are more accustomed to hearing the word terroir from winemakers, who use it to describe the unique flavors and characteristics of their product. It is one of those untranslatable French words, meaning something that involves a blend of dirt, territory, climate, and identity. Alléno thinks it is time that the culinary produce of the Paris region be identified, protected, and celebrated, especially as many producers are under threat from urbanization.
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