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11 Chefs Changing the Food System

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Food Tank co-founder Danielle Nierenberg highlights a few pioneers in the sustainable food movement

Danielle Nierenberg for The Huffington Post: In the United States, everyone becomes a chef on the Fourth of July. Whether hosting a backyard barbeque or an elegant brunch, Independence Day is as much about sharing a meal with family and friends as it as about observing the nation's birthday. While preparing your own culinary feats for the Fourth, it's never a bad idea to take tips from the......read more

Catch Me If You Can

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New rules of the sea mean new recipes on the plate.

Like so many fisheries around the world, the seafood stocks off the Southeastern coast of the U.S. have been decimated by overfishing. The situation is so critical that regional fisheries managers believe that many of the most commonly fished species, including grouper, sea bass and red snapper, are in danger of disappearing for good. Recreational and commercial fishing for those species have......read more

Dan Barber: The Farm-to-Table Movement Isn't Working

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Chef and sustainable food advocate presents radical new vision for food

As the brainchild Blue Hill at Stone Barns, Dan Barber knows a thing or two about the farm-to-table movement. Diners at the restaurant, which sits on a farm along the Hudson River, are served food that's harvested on the farm year-round. It's a great model, one that we like so much that we partnered with Stone Barns for our Mobile Kitchen Classroom project. But Barber thinks there's a problem......read more

Cauliflower Soup

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A simple, smooth winter veg soup from Chez Panisse chef Paul Bertolli

Plain as it may be, this Cauliflower Soup surprises with its sweet and silky smoothness. Created by Paul Bertolli, the co-author of Chez Panisse Cooking with food activist and chef Alice Waters, the simple soup is the perfect antidote to a winter that won't go away. Slideshow recipe here. (via Wilder Quarterly)  Photo: James Ransom...read more

Alice Waters: 40 Years of Sustainable Food

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Veteran SF chef celebrates Chez Panisse's anniversary

To most of us, the sustainable food movement is a relatively recent phenomenon. But to chef/author/food activist Alice Waters, it began four decades ago, before "sustainability" was even a word. That's when she opened Chez Panisse, the Berkeley eatery that helped pioneer the now-popular concept of serving local, organic, seasonal food. Over the last forty years, Waters and Chez Panisse have......read more

April Bloomfield: Farm to Table

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Celebrated chef sources sustainable essentials in upstate New York.

As executive chef of beswarmed NYC hotspots The Spotted Pig and The Breslin, April Bloomfield has earned a reputation for creating simple, unpretentious dishes with meat playing the starring role. But, as we learned from Nowness, the celebrated chef is big into veggies too. “I love my veggies,” says the chef. “Sometimes I could just do without the meat.” Brazilian photographer Marcelo......read more

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