Berkeley resident and slow-food guru Michael Pollan took on the topic of cooking in his 2013 book “Cooked: A Natural History of Transformation”. That book has become a docu-series premiering next week, February 19, 2016 on Netflix titled “Cooked”.
Congratulations to Big B’s and Avalanche Cheese for being named 2016 Good Food Award winners!
Civil Eats article: The Stone Barns Center for Food and Agriculture’s Young Farmers Conference provides snapshots from a local food movement in transition.
Bill introduced by Italy’s MP Susanna Cenni to protect Italian biodiversity passed by the Chamber of Deputies in November 2015.
Together, Bob Kennard, the Mutton Man, and Oogie McGuire are out to slay misconceptions about mutton, whose flavor is affected by breed, forage, and aging.
Edible Aspen article about Peak Spirits’ Lance and Anna Hanson’s hard ciders made in Hotchkiss, CO.
Slow Food founder Carlo Petrini responds – eat less meat – to the WHO study that makes a correlation between red and processed meat consumption and some forms of cancer.
Edible Aspen article about Oogie McGuire of Desert Weyr and her Black Welsh Mountain sheep.
American craft distillers are taking the clear fruit brandy eau de vie into new territory—including the cocktail bar—and supporting small farmers at the same time.
ASPEN magazine features Big B’s Shawn Larson who discusses the growth of small-batch hard cider in Colorado.