Insects started showing up in these pages early on and as years passed we saw them as equally interesting as other parts of the natural world; but only in more recent years did we start paying attention to insects as food. Today, one more entry.
The Conversation is “a news organization dedicated to facts and evidence” and with the tag line “Academic rigor, journalistic flair”. Our kind of reading. The graph to the left illustrates this article’s point; the photo below to the right is too composed for rigor:
Fresh Food from Our Land
The Foodway connects the river area with people, growing food and medicinal plants. Come explore the food forest and relish (hah!) the delight of seeds becoming plants for life.
The Guardian’s Meka Boyle gives another reason why visiting this borough is a worthwhile extension to any visit to New York City:
The Bronx River Foodway, the only legal place to forage in New York, celebrates the end of a season
On a crisp November day in the South Bronx, more than 300 people made their way from Westchester Avenue below the clamor of the 6 train down a tree-lined path leading to Concrete Plant park. This is the home of the Bronx River Foodway, a quarter-acre food forest full of edible, mostly native plants. What looks like a stretch of land dotted with trees appears at first glance to be overrun by weeds, but the wild foliage has been intentionally planted by the Foodway. It is the only legal foraging site in New York City.
Neighbors young and old poured on to the grassy banks of the Bronx River to celebrate the end of the season and the foliage of the Bronx, including an array of snacks made from foraged ingredients: ginkgo cheese and acorn crackers, and pickled mushrooms and herbal ales made at recent four-part cooking series put on by the Foodway over the last two months. Continue reading
More than six billion baguettes are sold every year in France. But the bread is under threat, with bakeries vanishing in rural areas.
PARIS— It is more French than, perhaps, the Eiffel Tower or the Seine. It is carried home by millions each day under arms or strapped to the back of bicycles. It is the baguette, the bread that has set the pace for life in France for decades and has become an essential part of French identity.
On Wednesday, UNESCO, the United Nations heritage agency, named the baguette something worthy of humanity’s preservation, adding it to its exalted “intangible cultural heritage” list. Continue reading
It is the first time we are seeing these two words together, and George Monbiot has this to say about the potential implied:
Never mind the yuck factor: precision fermentation could produce new staple foods, and end our reliance on farming
So what do we do now? After 27 summits and no effective action, it seems that the real purpose was to keep us talking. If governments were serious about preventing climate breakdown, there would have been no Cops 2-27. The major issues would have been resolved at Cop1, as the ozone depletion crisis was at a single summit in Montreal. Continue reading
Take our quiz to find out.
If you subscribe to the tenets of the raw food diet, or even if you don’t, you may have heard the phrase, “When you cook it, you kill it.” Many people believe that applying heat to vegetables — whether by sautéing, boiling, steaming, frying, roasting or grilling — zaps their nutrition. Continue reading
‘Alternative seafood’ is having a moment, with the rise of companies like BlueNalu and Wildtype, which has the backing of Leonardo DiCaprio
In the middle of San Francisco, there’s a pilot production plant for Wildtype, one of a handful of cell-cultivated seafood companies in the US. Inside, it’s growing sushi-grade coho salmon in tanks similar to those found in breweries – no fishing or farming required. Continue reading
Thanks again to Oliver Milman, after a long while, for this article in the Guardian. The photo is clickbait, so try not to let it get in the way. The story is worthy of attention, unless you are vegan, because of its prediction about how commonplace eating insects will be for most of us in the not too distant future; or should be:
Flavorings made from mealworms could one day be used on convenience food as a source of protein
Insects can be turned into meat-like flavors, helping provide a more environmentally friendly alternative to traditional meat options, scientists have discovered. Continue reading
In the early years of this platform we were developing new properties in Kerala, India and food was a focal point. More recently when we indulge in the culinary it is Costa Rica taste of place we are talking about. Occasionally vertical farming makes its way into these pages, but it has been a while:
The founder of Oishii, whose haute-cuisine strawberries have sold for as much as ten dollars a pop, offers a tour of one of his V.C.-backed vertical farms, modelled on the foothills of Japan and built in New Jersey.
Consider the strawberry: red, ripe, an ephemeral pleasure as fleeting as a summer fling. Continue reading
We were already convinced by testing (our own and others) that this product category would be important, but this study shows the importance to be practically off the charts in terms of reduced carbon footprint per dollar invested. Our thanks to Damian Carrington, the Guardian’s Environment editor, for bringing this to our attention:
Exclusive: Non-animal proteins can play critical role tackling climate crisis, says Boston Consulting Group
Investments in plant-based alternatives to meat lead to far greater cuts in climate-heating emissions than other green investments, according to one of the world’s biggest consultancy firms.
The report from the Boston Consulting Group (BCG) found that, for each dollar, investment in improving and scaling up the production of meat and dairy alternatives resulted in three times more greenhouse gas reductions Continue reading
From high-protein food to plastics and fuel, Swedish scientists are attempting to tap the marine plant’s huge potential
You can just see the buoys of the seafarm,” Dr Sophie Steinhagen yells over the high whine of the boat as it approaches the small islands of Sweden’s Koster archipelago. The engine drops to a sputter, and Steinhagen heaves up a rope to reveal the harvest hanging beneath: strand after strand of sea lettuce, translucent and emerald green. Continue reading
So, thanks to by Salomé Gómez-Upegui, Rita Liu and the Guardian. Their article, Seed banks: the last line of defense against a threatening global food crisis is full of images and written descriptions that put these banks in better perspective:
Changing the way we eat to improve our lives and save our planet has been a common theme over the years on this platform. In case you missed yesterday’s post, this new book by Brian Kateman was mentioned in the newsletter:
We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution seems obvious: Stop eating meat.
But, for many people, that stark solution is neither appealing nor practical. Continue reading
The photo to the left might have appealed to me last year or earlier. But having tried giving up beef for so long, and finally prevailing, now it has no appeal. It does not disgust me, but I expect to get there.
Ligaya Mishan’s article What Does the End of Beef Mean for Our Sense of Self? has excellent photography by Kyoko Hamada.
My highest compliment is reserved for the stylist Martin Bourne, for making the photos just slightly creepy, matching my current emotional response to looking at beef.
When it comes to America’s legacy of Manifest Destiny, there’s perhaps no meal more symbolic than a bleeding steak. So who are we now that we’re consuming less red meat?
MEAT IS PRIMAL, or so some of us think: that humans have always eaten it; that it is the anchor of a meal, the central dish around which other foods revolve, like courtiers around a king; that only outliers have ever refused it. But today, those imagined outliers are multiplying. The United Nations Food and Agriculture Organization reports that the consumption of beef per capita worldwide has declined for 15 years. Nearly a fourth of Americans claimed to have eaten less meat in 2019, according to a Gallup poll. The recipe site Epicurious, which reaches an audience of 10 million, phased out beef as an ingredient in new recipes in 2020. Continue reading
We instinctively favor real food, but this author’s book has our attention:
Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, and Eat Just that were once fringe players in the food space are dominating the media, the refrigerated sections of our grocery stores, and, increasingly, the world. With the help of scientists working in futuristic labs––making milk without cows, and eggs without chickens––startups are creating wholly new food categories. Real food is being replaced by high-tech. Continue reading
Our thanks to Dan Saladino, a food journalist and author of Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them as well as recipient of a James Beard Award for food journalism.
He offers an inside look at a relatively unknown coffee varietal with potential, and at the same time, an argument in favor of diversity, in his article Edible Extinction: Why We Need to Revive Global Food Diversity:
The Green Revolution helped feed a surging global population, but at the cost of impoverishing crop diversity. Now, with climate change increasingly threatening food supplies, the need for greater agricultural resilience means restoring endangered crop and food varieties.
In August 2020, inside the cupping room of a London roastery, a team of botanists and baristas gathered to taste a coffee species that most believed had been lost forever. It was an important moment. Coffee experts had spent years searching in West Africa for the few remaining trees of this species, even issuing “wanted posters” to farmers asking if they had seen it. Continue reading
If you do not eat animal protein, this concept may not appeal to you. But if you allow that others who eat meat may be able to do so ethically, then read on.
If you do eat any kind of meat, then it is a reasonable question whether invasive species are fair game: Rack of squirrel, anyone? The chefs putting invasive species on the menu
‘Invasivorism’ is a growing ethical dining trend but is ‘eat them to beat them’ really the answer?
From oral contraceptives to proposals to edit their DNA, efforts to control the UK’s invasive grey squirrel population have become increasingly elaborate. But a growing number of chefs and conservationists have a far simpler idea, which they see as part of the trend in ethical dining: eat them. Continue reading
When we look at these young farmers and the work they are doing we see a greener future.
Thanks to Nina Lakhani and The Guardian for this story:
The island imports 85% of its food but these three farms are part of the agroecology movement that seeks food sovereignty and climate solutions
Puerto Rico was once a thriving agricultural hub thanks to its tropical climate, rich biodiversity, and sustainable farming traditions.
Today, less than 2% of the workforce is employed in agriculture and tens of thousands of acres of arable land sit idle. Meanwhile 85% of the food eaten in Puerto Rico is imported, grocery prices are among the highest in the US and last year two in five people experienced food insecurity. “Unemployment is brutal, prices are brutal, migration from the island is brutal,” said Denise Santos, who runs Puerto Rico’s food bank. Continue reading
Moosewood has been mentioned, along with its cookbooks, and we have featured plenty of other stories about veg-forward diets and related cookbooks; so it is odd that neither this book nor its author have featured in our pages before. Just in time to celebrate five decades, a fitting tribute to its author:
Frances Moore Lappé’s last hamburger was in 1971, the same year she published “Diet for a Small Planet,” her hugely influential book about food and sustainability, which virtually created the publishing category of food politics and turned Ms. Lappé into what she once self-deprecatingly called “the Julia Child of the soybean circuit.” Continue reading