From choosing local and seasonal ingredients to honoring the life behind what we eat, these 7 steps offer a practical path to becoming a more conscious eater, and a true caretaker of our food system.
Blog
The Forage Sisters: Catering Seasonal Farm Dinners
From the land where the food is grown to the farmers who tend to it, each ingredient chosen by the Forage Sisters has a story and a purpose.
Food Distributor Establishes Community Food Fund
Farm Runners in Hotchkiss, Colorado establishes a Community Food Fund to contribute fresh produce and food to elementary schools in Delta County.
Zero Footprint, Edible Schoolyard, Slow Food: Worthy Goals
In July 2019, Colorado FIVE restaurants made a commitment to moving towards a carbon neutral model through Zero Foodprint.
Slow Food Nations 2019 Recap
3rd annual Slow Food Nations – dedicated to “good, clean, and fair food for all” – explored world cuisines, cultures, and the culinary issues facing us all.
Building Soil Health and a Robust Regional Food System
Fourth-generation rancher Cory Carman holistically manages 5,000-acres which serve as a model for sustainable meat operations in the Pacific Northwest while building soil health.
Opinion: The Sun Sets on Western Slope Farms
Eugenia Bone, a nationally known food journalist and cookbook author and part-time Western Slope resident, asks for help in saving her community.
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.
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.
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.
Petrini: Let’s eat less meat, but avoid cheap scaremongering
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.
Southern Provisions: Saving Southern Cuisine’s Most Delicious Endangered Ingredients
Southern Provisions suggests the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed because the varied crops and livestock that originally defined this cuisine have largely disappeared.
Organic Trumps Conventional Across the Board
Through the Farming Systems Trial®, the Rodale Institute has collected data on the long-term effects of organic and conventional farming and concluded that organic farming is superior to conventional farming according to several criteria.