From around the web this week, a few bites of food news. Feel free to to share thoughts, reactions, and other items of interest. Farm-to-table-to-farm: Restaurants and composting Ethical tomatoes: A new curriculum for migrant workers Wild and free, but is roadkill safe to eat? Republican budget includes overhaul of food stamps Why food is […]
by Kristen Richards In 2004, my friend, an Americorp VISTA for the Eastern Massachusetts chapter of Share Our Strength, asked if I would be willing to teach the cooking skills I had learned in professional kitchens on a volunteer basis for Cooking Matters, a sub-organization of Share Our Strength. She explained what would be expected […]
Practicing Gastronomy is a series of informal discussions with professionals from all corners of the food and drink world. Here’s a preview of our next guest. The intangible benefits of Leigh Belanger’s work for Chefs Collaborative aren’t too shabby. She gets to work for something she believes in, striving to expand the sustainable food landscape […]
From around the web this week, a few bites of food news. Please feel free to comment with thoughts, reactions, or other news and events of interest. LA Times editorial ponders the ‘fat tax’ and other options for tackling medical costs Gulf seafood deemed safe but still under scrutiny Chicago school bans lunches brought from […]
by Khalilah Ramdene What does it take to grow a successful food business? Ask Gastronomy alum Irene Costello, and she’ll tell you it requires dedication to an idea and not being afraid to ask for help. Costello is one half of Effie’s Homemade, a successful packaged food company that has garnered a list of impressive […]