It sounds like the Portland Farm to Cafeteria conference was quite a hit… our friend Julie Negrin, blogged about it for us. If you weren’t able to attend, hopefully you got tickets to this sold out event (but smaller and regionally focused), on the east coast. It’s this Saturday in New Jersey. If you weren’t [...]

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Today’s tip comes from Eat Well’s blog, The Green Fork.
Today’s tip: Want antioxidants? Eat fresh, local food!
We’ve been told that a diet rich in fruits, vegetables and whole grains is best for a healthy body and mind. Part of this recommendation is due to the fact that antioxidants help maintain the balance of free radicals [...]

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In the past two weeks, we’ve talked about sustainable and organic food, as well as industrial agriculture and factory farming in our Guide to Good Food. This week, we’re going to compare sustainable with industrial so you can see a side-by-side difference.
In general, the biggest differences between sustainable and industrial farms are the size [...]

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This post is by Stacey, one of our guest bloggers. Self-proclaimed NYC Milkmaid, you can see more of her writing on her own blog, JustBraise.com.
As promised, this month’s Adventures in Fermentation has us discussing the basics. What is fermentation, specifically in food. To start the conversation, let’s clarify that I truly mean the basics. I [...]

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Today’s Tip: Get inspired for spring cooking!
The April rains and warmer weather must be a sure sign that new and exciting produce is on its way. After months of mostly apples, onions, and potatoes, the farmers’ markets will soon be filled with asparagus, lettuce, radishes, strawberries, and maybe some locally grown hot house items! After [...]

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Last week we talked about sustainable and organic, and the difference between the two. This week, we’re going to delve into the real issue – factory farming and industrial agriculture. The differences between sustainable and organic aren’t as big when you compare them to industrial food production.
Factory farming and industrial agriculture are unsustainable [...]

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This post comes from Marjorie Taylor, the proprietor of The Cook’s Atelier. She cooks and writes about food from her tiny home in Burgundy, France. See more of her writing on her blog, www.thecooksatelier.com.
We read something almost everyday about the potential risks associated with our industrial food system and the animal abuse that takes place [...]

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