Walnut Season

When I was growing up in central Ohio, school began right after Labor Day. This was advantageous compared to today’s August starts not just because of the longer summer break, but because we would have scads of black walnuts to hurl at each other as we walked to school ...

About Edible Communities

EDIBLE COMMUNITIES, INC. creates editorially rich, community-based, local-foods publications in distinct culinary regions throughout the United States, and Canada. We connect consumers with family farmers, growers, chefs, and food artisans of all kinds, and believe that every person has the right to affordable, fresh, healthful food on a daily basis. We are a for-profit, member-driven corporation - individuals who own our publications are local-foods advocates and residents of the communities they publish in - a business model that not only supports our values, but also preserves the integrity of our member publications and the communities we serve.

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August 14th 2009
Tags: School Lunch, Slow Food No Comments

Time for Lunch: Health Reform our Kids Can Live With

By Kurt Michael Friese In 1946, when President Truman signed the School Lunch Act, he said, “In the long view, no nation is healthier than its children, or more prosperous than its farmers.” If that was a statement of purpose rather than merely a rhetorical flourish, then the School Lunch ...

Sustainable Foods Institute

I spent last week in Monterey at the Sustainable Foods Institute, which was hosted by the Monterey Bay Aquarium as part of their Cooking for Solutions event. Aaron French, who writes the Eco Chef column for the Bay Area News Group newspapers (Oakland Tribune, Contra Costa Times, etc.) and is ...

What makes your magazine edible?

At the recent Edible Communities annual publishers meeting in Santa Fe, NM, I got a chance to query a few publishers and editors with my new FLIP video camera.

Cringe-worthy rumors are flying about Obama’s USDA picks

Joy Philippi feeds a new pen of baby pigs at her confinement operation near Bruning, Neb., Tuesday, May 1, 2007. She raises around 12,000 baby pigs a year. Note the metal slat floor, that is used to capture you know what. These pigs never see the light of day nor ...

The White House Chef Shakedown

White House Executive Chef Christeta Comerford photo Ron Edmonds / AP Turns out that Alice Waters, Ruth Reichl, and Danny Meyer's campaign to persuade President-elect Barack Obama to choose a White House chef who supported an organic/sustainable agenda was a wee bit presumptuous. Maybe more than a wee actually. As noted in ...

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