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Farmers Markets Exploding

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In spite of exponential growth, farmers markets still only account for a tiny proportion of U.S. food economy.

Over at Grist, Bonnie Azab Powell reports that farmers markets are growing like weeds all over the United States. According to the U.S. Department of Agriculture, there are 6,132 farmers markets in the United States, a 16% increase from last year and a 214% increase from 2000. California leads the charge with 580 markets, followed by New York, Illinois, and Michigan. However, only one sixth of......read more

SHFT Sampler 8-12-10

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Weekly link pile: Affordable LED bulbs, crazed collages, and getting pissed about climate change.

Home Depot announces LED lightbulb that costs under $20 -- and lasts for 30 years. Seiko Kato's collages are, how you say, AMAZING. Sea Change: Photographers respond to the BP oil spill -- with optimistic pics of sustainable farming, beekeeping, and urban homesteading. No more Mr. Nice Guy: "End of Nature" author Bill McKibben says it's time to get pissed off about climate......read more

Here, Fishy

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NYT's Cooking With Dexter grills up bluefish with salsa verde.

There's probably nothing more rewarding than cooking food that you caught or grew yourself. It's a primal thing. Food just tastes better that way. In yesterday's New York Times Magazine, Pete Wells recounts his failed attempts to help his son Dexter catch a fish for the fam to eat. The fishing efforts may have come up short, but the recipe doesn't.Fish With Grilled Salsa......read more

SHFT Sampler 9-2-10

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Weekly links: Seafood's dirty dozen, Banksy on BP, and 7 ways to recycle denim.

Pier Pressure: From The World's Best Ever, British art prankster Banksy makes a sly comment on the BP oil spill with this “reconditioned dolphin ride with crude oil and a tuna net.” The Dirty Dozen: Mother Jones hips us to the 12 least sustainable seafoods from this year's Smart Seafood Guide, published by Food & Water Watch. The guide takes into account not only health and......read more

Betting on the Farm

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Popular farming internships teach people how to plant and plow.

It ain't no cushy, high-paid summer position, but these days it's just as coveted. Farming internships are being flocked to by people of all stripes, eager to learn the tangible skills of food production. In the New York Times Sunday Magazine this week, Christine Muhlke writes about the increasing popularity of farming internships. She pays a visit to Tantre Farm in Chelsea, Michigan,......read more

Habana Outpost

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A Brooklyn eco eatery cranks up its green design game.

Sean Meenan's Habana Outpost in Brooklyn is pushing the eco restaurant game to new heights. The eatery is part of Meenan's stellar, Caribbean-influenced Cafe Habana enterprise, which includes the original location in Manhattan's East Village and a new one in Malibu, Calif., opened earlier this year. Over at Inhabitat, Bridgette Meinhold gives a nice rundown of all the green......read more

The Communal Oven

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Michael Pollan experiences the magnetic social power of the cob oven.

In some Mediterranean towns, communal "cob" ovens — primitive, domed cooking devices made of mud, clay, stucco, and straw — act as centers of social gravity where friends and family meet, greet, and eat. Last summer, a group of culinary enthusiasts gathered in a shady backyard in Napa, CA to give the traditional cooking method a try. The case included bestselling food writer......read more

Wal-Mart to Sell More Local Produce

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World's largest grocer announces sustainable agriculture program.

The local food movement made a very large friend last week, when Wal-Mart announced a sustainable agriculture program that includes a plan to double the amount of locally grown produce sold at its stores by the end of 2015. The company says the goals will enable small- and medium-sized farm owners around the world to increase revenues, improve local economies and reduce their impact on the......read more

Chickening Out

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How to appease a farm-obsessed six year-old? Pete Wells explains.

We all want our children to be enthusiastic about local, sustainable food, but there are moments when they can get a little too, er, focused on it. For Pete Wells, author of the always great (and too infrequent, in our opinion) Cooking With Dexter column in NYT Mag, that happened when his six year-old started demanding backyard chickens and rooftop beehives. After hiding his copy of "My......read more

Brooklyn Informed: Rockaway Taco

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Rockaway Taco anchors a growing green community at the end of the A train.

In the summer, surfers and sun-seekers descend on Rockaway, Queens to enjoy the best waves and beaches NYC has to offer. Opened two years ago, Rockaway Taco gives New Yorkers another reason to ride the A train to the end of the line. In this episode of BK Informed, we talk sustainability with Andrew Field, who explains Rockaway's Beach 96 movement — the name given to the growing green......read more

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