Posts Tagged ‘ sustainable ’
The NOFA-NY Organic Farming and Gardening Conference
The Northeast Organic Farming Association of New York hosts its 27th annual conference. With the motto \”Meals without wheels – revitalising our local, organic foodshed\”, NOFA-NY aims to bring consumers and farmers closer together through demonstrations and education. More →
Playing it Cool
“Choose your poisons well.” They aren’t words you’d expect from the mouth of an organic food devotee but restaurateur Jesse Ziff Cool is no stick-in-the-mud. She wants people to eat the best they can most of the time, but a little indulgence every now and then is just fine by her. More →
Painting the White House green
Obama the Organic Commander in Chief? It’s an interesting proposition, although it’s hard to know where he sits in the great food debate. The only comment I’ve seen attributed to him in this interminable election – what is it with American polls? – was one bemoaning the cost of arugula in organic leader WholeFoods. Whether that means he shops there, or he just thinks organics are over-priced is not clear. More →
Bridging the organic divide
Katherine DiMatteo is on a mission. A mission to persuade more people around the world of the benefits of organic. But if not exactly mission impossible, it’s not an easy one. The recently elected president of the International Federation of Organic Agricultural Movements (IFOAM) More →
Plenty to cheer in the New Year
It was in retrospect, to paraphrase Mr Dickens, the best of times. Slowly awaking to the scale of society’s environmental and health problems, more of us were taking a closer look at the source of our daily bread. Who made it? Where was it made? What was it made with? Should I be eating it? Organic was no longer a “hippy” term, but had become hip. More →
How to eat ethically
When did food become so scary? Fruit and vegetables coated with pesticides. Dairy laden with additives and flavourings. Fish riddled with mercury. Canola courtesy of genetically modified crops. It seems every day we read another reason not to eat something previously regarded as safe, or even healthy. Throw in questions about the ethics of eating and suddenly heading to the shops takes on the appearance of a minefield. More →
Inside Jesse Ziff Cool’s kitchen
Jesse Ziff Cool is a cook, author and devotee of sustainable agriculture and cuisine. When she’s not busy devising menus for one of her three restaurants in Stanford and Menlo Park, California or her catering business, she’s hanging out in her community garden where she lovingly tends an array of seasonal fruit and vegetables. More →
