How a Former Vegetarian Became a Butcher and Ethical Meat Advocate
Butcher and author Meredith Leigh encourages consumers to consider the life, death, butchering, and preparation of the animals on their plates.
Can Food Hubs Make Small Farms Economically Feasible?
A new effort near Tahoe, California, brings farmers and food buyers together to buck the system.
Noma’s Taste of Tomorrow: Creating the Future of Food
René Redzepi’s Noma restaurant is often voted the world’s best. Now he wants to build a movement around fermentation, foraging – and a readiness to fail.
Organic Meat and Milk Higher in Healthful Fatty Acids
Organic meat and milk differ markedly from their conventionally produced counterparts in measures of certain nutrients, a review of scientific studies reported.
Netflix Announces New Michael Pollan Documentary Series, ‘Cooked’
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”.
2016 Good Food Award Winners Include Big B’s and Avalanche Cheese
Congratulations to Big B’s and Avalanche Cheese for being named 2016 Good Food Award winners!
For Young Farmers, Big Questions Surface at National Gathering
Civil Eats article: The Stone Barns Center for Food and Agriculture’s Young Farmers Conference provides snapshots from a local food movement in transition.
Biodiversity – in Italy it’s now law
Bill introduced by Italy’s MP Susanna Cenni to protect Italian biodiversity passed by the Chamber of Deputies in November 2015.
Aspen Times Weekly: I Met the Mutton Man
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.
Peak Spirits Gets Crafty With New Small-Batch Hard Ciders
Edible Aspen article about Peak Spirits’ Lance and Anna Hanson’s hard ciders made in Hotchkiss, CO.