Tuesday, March 31, 2009
"A tasty trek across the African continent" - Food & Fitness - News & Observer
I look forward to eating here.
Monday, March 30, 2009
"FDA Says to Avoid Pistachios Amid Salmonella Scare" - NYTimes.com
How many people in NC are affected by this advice?
Sunday, March 29, 2009
"Meal or Appetizer - Tiny Shrimp Pancakes From Madrid" - NYTimes.com
An opportunity for North Carolina?
Saturday, March 28, 2009
"‘Research never ends’" - Daily Tar Heel
How much more important can anything be than the water we drink?
"Dollars from dirt: Economy spurs home garden boom" - The Associated Press
What are the most notable "recession gardens" in NC?
"Forging a Hot Link to the Farmer Who Grows the Food" - NYTimes.com
How do we get this started in NC? What a great approach and service!
Food Politics
There sure are a lot of people contributing a lot of fascinating content to those interested in consuming what they create.
"Les fruits et légumes de Provence font de la résistance"
This newspaper story from Marseille is in French. What it talks about is all of the fruits and vegetables grown in the Provence region of France, which includes Marseille.
This makes me think how useful it would be every year, or at least once in a while, to see a similar story about the food we produce in NC. For example.... the area known as the Bouches-du-Rhone and the Vaucluse (both part of Provence) produces one-third of all the tomatoes grown in France; the prevailing price yesterday was 1.7 euros per kilogram, or very roughly... about 1.10 USD/pound..... how much of the US production of tomatoes comes from NC and what's the prevailing price?
This makes me think how useful it would be every year, or at least once in a while, to see a similar story about the food we produce in NC. For example.... the area known as the Bouches-du-Rhone and the Vaucluse (both part of Provence) produces one-third of all the tomatoes grown in France; the prevailing price yesterday was 1.7 euros per kilogram, or very roughly... about 1.10 USD/pound..... how much of the US production of tomatoes comes from NC and what's the prevailing price?
"Pizza, Dough and All" - Bitten Blog - NYTimes.com
Imagine if lots of people in NC started using flour grown/milled in NC for their pizzas, made at home. How many pizzas do we buy each day in NC? How many are made at home? What are the pluses and minuses of increasing the homemade variety? Healthier people? Business impact?
"Costa Rica - Chile - Gallo Pinto"
Where can you order rice and beans for breakfast in NC? How many people in NC each day have this as their breakfast meal? What are the nutritional impacts?
"How Green Is My House" - Room for Debate Blog - NYTimes.com
One of the suggestions here is a "green" roof. How many roofs in NC are used today to grow any of our food?
"Japan’s Rice Farmers Fear Their Future Is Shrinking" - NYTimes.com
For people who eat in North Carolina, this cannot be written off as simply a Japanese problem.
"Cork Recycling Made Available to Consumers"
What is the state of these sorts of efforts in North Carolina?
Metro Bravo Awards - Presented By Metro Magazine
The catgories here reflect well the values of the magazine. For those for whom it is a match, here's your chance to "vote"!
Friday, March 27, 2009
"Power, People, Poultry at UNC-Chapel Hill"
This promises to be an interesting event.
From: local-foods-action-plan-owner@lists.ncsu.edu [mailto:local-foods-action-plan-owner@lists.ncsu.edu] On Behalf Of Alena Steen
Sent: Tuesday, March 24, 2009 11:31 AM
To: local-foods-action-plan@lists.ncsu.edu
Subject: [local-foods-action-plan] Power, People, Poultry at UNC-Chapel Hill
Dear friends--
All are welcome--please circulate widely!!
Please join FLO Food (Fair. Local. Organic.) and Alianza for Power, People, Poultry!
What: Free community dinner and speaker panel exploring the human and environmental costs of industrial poultry in North Carolina in conjunction with Farmworker Awareness Week.
When: Tuesday, March 31 at 5:30 pm
Where: The quad in front of Manning Hall at UNC.
Dinner will begin at 5:30, featuring local chicken from Pine Knot Farm and vegetarian options including collard greens, black-eyed peas, and corn bread.
A panel of speakers including labor organizers, researchers, and small farmers will share their experiences working with the low-wage laborers of industrial poultry, and the small farms that provide an alternative, within North Carolina. Speakers include:
Francisco Risso, director of the Western NC Workers Center and organizer for low-wage laborer rights.
Juan Montes, also of the Workers Center, labor organizer and former poultry worker.
Dr. Hester Lipscomb, associate professor of occupational and environmental medicine at Duke University. Dr. Lipscomb's research involves African-American women workers in poultry factories in eastern NC.
Becky Ceartas of Rural Advancement Foundation International. Her work with the Contract Agriculture Reform program educates poultry farmers about industrial poultry contracts, and develops and promotes farmer-controlled cooperatives.
Stanley Hughes of Pine Knot Farms in Hillsborough, NC who grows organic produce and the pasture-raised chickens we'll eat for dinner.
If you would like to explore these issues in greater detail, FLO is screening the documentary, "Mississippi Chicken" at 7:30 pm on Monday March 30 in Hamilton Hall 100.
In solidarity,
FLO Food
Fair. Local. Organic.
http://studentorgs.unc.edu/flo/
**Flyer attached**
Sponsored by Campus Health Services, Foster's Market, The Q Shack, Slow Food Triangle, Student Action with Farmworkers, UNC's Office of Sustainability, and UNITAS.
The Market Place Restaurant
This looks like an interesting concept and a restaurant worth visiting. Are there other models like this one elsewhere in NC? Here is some additoinal perspective on the place and at least a brief review.
"Food Inc... 3CUPS Wine Series... Galician Sunday Supper"
This is an important commentary that we should all be discussing.
From: 3CUPS [mailto:3cups2@reply.bronto.com]Sent: Friday, March 27, 2009 8:23 AM
Subject: Food Inc... 3CUPS Wine Series... Galician Sunday Supper[Photo]
March 27, 2009 - 3CUPS.netFood Inc... 3CUPS Wine Series... Galician Sunday SupperI have been in the food business since 1978 and my mantra has been, "cheap, faceless, factory made food is not a good way to go, in fact it's the devil."A documentary film called Food, Inc. talks about just this subject. Click Here or see the trailer below since the movie won’t be out until June or July. This film has the potential to educate the American public about our food in a way similar to what Al Gore's movie, “An Inconvenient Truth” did for our understanding of global warming.In our current economy, the focus on cutting costs and buying cheap food is once again in fashion. Everywhere I look cheap food is being championed as a solution. Americans vote with their wallets and what we choose today will determine what survives for the next generation of eaters.Buying more for less is not a good strategy when it comes to our food, and it's also not sustainable in more ways than one. Anyone who cooks knows to get more food for less money you dilute flavor by using cheap ingredients and adding water. Less flavor equals increased portion size… think Bud Light. And in America's food factories where time is money, they also take short cuts and use "better living through modern chemistry" to concoct the processed foods Americans buy by the cartload.In this country we produce more than double the calories we need to be nourished but so many of these foods are processed factory foods. One solution I haven’t heard mentioned very much is to eat less, but choose really good food instead of cheap factory foods. By selecting mostly ‘real foods’, the kind which grow outside and you know where it comes from, you’ll be more satisfied with the flavor, enjoy better health and help support the future of small farms and artisan producers.3CUPS and the farmers' market are two good places to start.Lex Alexander
From: 3CUPS [mailto:3cups2@reply.bronto.com]Sent: Friday, March 27, 2009 8:23 AM
Subject: Food Inc... 3CUPS Wine Series... Galician Sunday Supper[Photo]
March 27, 2009 - 3CUPS.netFood Inc... 3CUPS Wine Series... Galician Sunday SupperI have been in the food business since 1978 and my mantra has been, "cheap, faceless, factory made food is not a good way to go, in fact it's the devil."A documentary film called Food, Inc. talks about just this subject. Click Here or see the trailer below since the movie won’t be out until June or July. This film has the potential to educate the American public about our food in a way similar to what Al Gore's movie, “An Inconvenient Truth” did for our understanding of global warming.In our current economy, the focus on cutting costs and buying cheap food is once again in fashion. Everywhere I look cheap food is being championed as a solution. Americans vote with their wallets and what we choose today will determine what survives for the next generation of eaters.Buying more for less is not a good strategy when it comes to our food, and it's also not sustainable in more ways than one. Anyone who cooks knows to get more food for less money you dilute flavor by using cheap ingredients and adding water. Less flavor equals increased portion size… think Bud Light. And in America's food factories where time is money, they also take short cuts and use "better living through modern chemistry" to concoct the processed foods Americans buy by the cartload.In this country we produce more than double the calories we need to be nourished but so many of these foods are processed factory foods. One solution I haven’t heard mentioned very much is to eat less, but choose really good food instead of cheap factory foods. By selecting mostly ‘real foods’, the kind which grow outside and you know where it comes from, you’ll be more satisfied with the flavor, enjoy better health and help support the future of small farms and artisan producers.3CUPS and the farmers' market are two good places to start.Lex Alexander
"TakePart | Food Inc Movie Website| Food Inc Documentary Film, Video Clips, News and Social Action Petitions"
What an opportunity for all of North Carolina a) to see this film, b) to talk about it, and c) maybe to do some food things differently.
Pillsbury 44th Bake-Off® Contest
This was promoted in the Harris-Teeter food flyer this past week; I wonder how many people in NC participate?
"U.S. Needs More New Exports For Doha Deal - Vilsack" - NYTimes.com
We all eat at a global table, don't we?
"Kingsolver's tasty account of her family's experiment to eat conscientiously is a winner"
What are the best stories like this from NC?
"Big global wheat supplies to buffer U.S. flood threat" - Reuters
This ultimately impacts virtually everyone who eats in NC.
Thursday, March 26, 2009
"U.S. Water Infrastructure" - The Diane Rehm Show for Wednesday March 25, 2009
Another subject that has to be at the top of anyone's list of food concerns here in NC.
"Trans Fat: When Zero Isn't Really Zero" - NPR
We all need to get even better at reading these labels.
Beaufort Wine and Food Weekend - North Carolina Wine Festival
I saw an print ad for this the other day that had a great line in it -- "Salut Y'all". For those who often use the French word, salut, as a friendly greeting, this is a nice North Carolina adaptation!
"Visions of Durham | Moreton Neal | Durham: America’s Foodiest Town"
I'd love to see the supermarket version of this piece.
"Investigators Find Source of Many Foods Untraceable" - NYTimes.com
We need to focus all of this on North Carolina. Who is supposed to be checking all of this? When next buying food, ask about origin? Aren't we entitled to know this? I'd sure think more highly of any food vendor who had done her or his homework and had the answers at the time I posed the questions.
"Healthful Food" - The Diane Rehm Show for Thursday March 26, 2009
This program on "Healthful Food" is well worth a listen, and it's easy to imagine how we could have the same conversation focused entirely on the issues raised here in a North Carolina context.
Wednesday, March 25, 2009
Food widgets
Who has seen and/or is using an innovative food "widget" relating to food in North Carolina? Here is an example of one from the Food Network. Here is another - for those who read or follow French - for a supermarket in France.
Who is deploying this kind of service focused more directly on people in North Carolina?
Who is deploying this kind of service focused more directly on people in North Carolina?
"The Pour - New York Considers Selling Wine in Supermarkets" - NYTimes.com
This surely distinguishes North Carolina from New York, doesn't it?
"An Almost-Meatless Diet" - Well Blog - NYTimes.com
A reasonable approach that could be deployed widely and effectively in North Carolina.
"Proximity to Fast Food a Factor in Student Obesity" - NYTimes.com
We could surely learn a lot, and do a lot - constructively, in North Carolina if we better understood how this works on North Carolina soil.
Where are the NC studies?
Where are the NC studies?
"Restaurants - Bouley Quietly Uproots, Conjuring a French Countryside" - Review - NYTimes.com
Are there any restaurants in NC that evoke the North Carolina countryside as this one does for France?
Tuesday, March 24, 2009
"The Growing Case Against Red Meat" - TIME
UNC's Barry POPKIN figures prominently here. And on WUNC's The State of Things.
"Sports Nutrition" — UNC Healthcare
This free lecture at Meadowmont in Chapel Hill looks like a good one. I wonder if they will post any of the materials, or a video, for example, after the event?
"Cuisine du Marché" - Bitten Blog - NYTimes.com
I think North Carolina can do almost as well and we need to see more stories about how people are buying local food and making great things, or at least good things, with them!
Food coupons in NC
I saw a piece on the Today Show a few days ago that showed how someone could buy $100 worth of food in a supermarket for 25 cents! Imagine if that could be deployed more widely by shoppers all over the state. While it would not help some in the food chain, it sure would help a lot of families that may be sacrificing good nutrition when the budget is tight, or cutting back on food in other ways. What are some of the best opportunities in NC to save food dollars?
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