Organic ice cream is the ultimate luxury dish and the best is always local, always sustainable. Since today is my birthday and I’ll be in New England enjoying the fruits of the season, here are some of my favorite ice cream stands, ranging from simply amazing local to supremely sustainable. If you aren’t traveling up
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Slow Food, one of the premiere global green food groups, has evolved over time. Its origins in Italy and the exclusivity of some conviviums have led to charges of food elitism, while others suggest that the emphasis on artisanal traditions ignores the fact that industrial food is still a necessity and draws energy and attention
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Sandor Ellix Katz could be called a god, a guru, and a great teacher, but he’s so modest he’d never admit to anything other than being a fermentation fetishist. What Sandor wants you to know, though, is that fermentation is at the heart of human consumption. Consider the simple observation that many common and delicious
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If you want to reduce your environmental impact, the kitchen is a great place to start. Whenever you cook a fresh meal for yourself and your family, you have many different opportunities to shrink your carbon footprint. For example, cooking from scratch allows you to choose more vegetable-based meals, use organic ingredients, and plan menus
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Well, maybe not that easy. Slow living, ironically, takes some work in this fast-paced, consume-it-in-a- minute culture. To adopt a slow ethic means to use less resources, savoring the ones we need more fully, and embracing the opportunity to do more with less. It’s possible to change our orientation, but most of us still spend
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Full Moon Feast: Food and the Hunger for Connection, by chef Jessica Prentice, is a different kind of local food book. Based on the lunar cycles of the year, each chapter focuses on the celebratory foods traditionally associated with each month of the year.
For example, according to the book, we have the sap moon in
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The Edible Schoolyard has been one of the most visible sustainable food projects of our time. Surprisingly controversial — Is it really elitist to feed good food to public school children? — there is no denying that Alice Waters’ Delicious Revolution is made manifest in Berkeley’s educational system. As models go, it has its proponents
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By now you’ve probably heard about Food, Inc, a new film that’s co-directed by Eric Schlosser of Fast Food Nation fame. Filmmaker Robert Kenner offers a highly developed expose-type examination of the food industry, government regulatory agencies such as the USDA and FDA, corporate greed, and unsustainable markets. While none of this will be new
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In the beginning, there was Frances Moore Lappe’s Diet for a Small Planet, which tied vegetarianism to ending world hunger, changed the way most Americans ate in the 1970s. Lappe went on to author many other books, offering recipes for “complementary proteins” and vegetarian cuisine that also helped readers consider the impact of their food
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When it comes to serving a chilled glass of biodynamic Merlot or providing a romantic setting with energy-efficient lighting, an increasing number of luxury restaurants are embracing the concept of dining green. From the food they serve to their manicured lawns, take note that some of the best sustainable experiences come from a luxury restaurant
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