Vote for Your Favorite BU Gastronomy Tote Bag Design
Late in March, we encouraged gastronomy students and alumni to submit designs for a BU Gastronomy tote bag. Below you can see our two favorite submissions. Now it's your turn to vote for your favorite, which will then be available for purchase. Click on either design to see a larger image.
Cast your vote by Friday, April 13.
[polldaddy poll="6106824"]
THREE SHOWS, TWO CITIES, ONE MOUTH
by Natalie Shmulik
Breakfast, lunch and dinner — that’s what you’ll get at any good food show. And, let’s be honest, that’s why most of us go. We sneak our way toward the less chatty sales reps for a sample of creamy bisque, a spoonful of ravioli, and a “please fill up the entire plastic cup” tasting of any alcoholic beverage. And yes, we are all eyeing the coupons for “free” products tucked behind the lavish displays of new-age culinary snacks. But, as hard as it is to believe, there is oh so much more to digest at these extravagant food shows than the food.
After attending the Canadian Restaurant Food Association (CRFA) Show, the New England Food Show, and the International Boston Seafood Show in the first couple weeks of March, I couldn’t help but notice some distinct trends that every North American cook, shopper, and eater should be aware of. Even after stealing an hour of everyone’s sleep, daylight savings did not keep vendors from showcasing their best and boldest product lines. Electric oyster shucking, multi-colored caviar, and full sized chunks of shrimp, lobster, clam, and crab wrapped in buttery rolls doled out by tall, leggy Russian models made it clear that hungry eyes are worth more than hungry bellies.
Keeping up with demand, each of these shows was laden with new and advanced mechanized contraptions pumping, prepping, and pouring foods. Suffering from an intense food coma at the CRFA show, I hazily wandered into unfamiliar territory — a booth with no visible fare. As if they had crawled their way out of a Transformers film, robotic boxes filled with soups, shakes, and instant-meals hummed familiar sultry songs of convenience. From automatic cupcake dispensers to hotdog grills and the latest instant oatmeal dispensers, we have certainly come a long way from the pop and chip machines of yesteryear. You would think with all this technology we could finally perfect the everlasting gobstopper without any inflated-Violet tragedies. But alas, even in this wonderland of spectacular automations, Willy Wonka was nowhere to be found; after all, he too is replaceable.
I did occasionally wonder at the New England Food Show: amidst the French fruit purees, Italian sparkling beverages and coffees, Canadian cheeses, and Spanish cured meats, where were all the New England companies? Luckily there were some familiar New England edibles, including the always delightful Pete & Gerry’s Eggs (my favorite!), who displayed a cracked heirloom variety with its glowing sapphire yolk; a line surrounded Harpoon and its micro-brewery neighbors; clam chowdahs appeared by the bucket load; and locally roasted coffee companies kept serious snackers alert as they made their way from booth to booth.
The food show is truly a spectacular arena to taste, discover, and observe all the latest in ingredients, packaging, and technology. And although metallic hands are rapidly replacing human hands in food production, and getting a quick and hot dish from an electric box is tempting, I still like my machines to dispense money, not meals.
Read more about the latest food trends, according to Natalie -->
Natalie Shmulik is a Gastronomy student. After successfully running her own restaurant for two years and working in one of the largest grocery chains in Toronto, Canada, Natalie ventured into the culinary world of New England. She is currently a member of the Gastronomy Students' Association and is working on several food related projects.
Food Trade Show Trends 2012
by Natalie Shmulik
Here are some noteworthy trends popping up and sticking around in the current marketplace:
- The Hempest: Starbucks is currently working on its latest cold coffee creation – a blend of hemp and coffee beans.
- Lactose and gluten-free: Whether for health, allergy and intolerance, or simply to jump on the bandwagon, people are continuing to flock to gluten and lactose-free products. These signs are beginning to appear as often as the prominent Kosher symbol.
- Lobster-less lobster rolls: That’s right, it looks like crab may be stepping on the tail of its bottom-feeding brother. And dare I say, it actually tastes better!
- Hot fish-dog? Even though seafood sausages have been gradually making their way onto the grill for years now, the omega-3 franks are actually starting to overtake their mammal-made predecessors. Aquacuisine Seafood has come out with a remarkably delicious Wild Alaskan Salmon hot dog that is completely gluten-free.
- Kitchenware is the new dishware: Frying pans, mixing bowls, and fry baskets are making their way out of the kitchen and into restaurant dining areas. From full-sized to personalized, watch out for some plate-free servings of your favorite meals.
- Red velvet: Yep…that’s still happening.
- Celebrity-endorsed: Of course famous faces have always been plastered on product packages for a boost in sales, so why should this year be any different? Celebrity chefs made appearances on a multitude of spices, sauces, and kitchenware, although the chefs themselves were nowhere to be found.
- Anti-slip mixing: Ever get tired of holding down your mixing bowl while whipping up some peak egg whites? The slip-proof Staybowlizer is here to save the day.
- Panela: Garnering attention and pushing its way into the “natural” sugar department, Panela, an unrefined cane sugar from Latin America, is said to have 50 times more minerals than white sugar.
- Merke: Move over BBQ, there’s a new spice in town. Merken, a Chilean spice blend, is making its way onto chips, in dips, and even kicking up the flavor in a variety olive oils.
- Automatics/ready to go: Oatmeal from machines, instant cupcake dispensers and vending machines serving everything from hot dogs to ice cream.
- Chai everything: From newly formed tea-pouches, loose-leaf steepers, flavored syrups and instant powders, chai took over the trade show. This tasty tea blend is gradually making the move from hot, milky beverage to solid snacks, including chai-infused popcorn, chocolates and trail-mix.
Natalie Shmulik is a Gastronomy student. After successfully running her own restaurant for two years and working in one of the largest grocery chains in Toronto, Canada, Natalie ventured into the culinary world of New England. She is currently a member of the Gastronomy Students' Association and is working on several food related projects.
April Food Events
We're entering the last full month of the spring semester, meaning final papers, projects, exams, and graduation are just around the corner. As you endeavor to create masterpieces of food studies scholarship, remember that taking a break to refresh can actually increase productivity. So, join us at some great food events this month, including BU Gastronomy events: Gardening Club on April 2, a working paper presentation by Dr. Catherine Womack on April 3, and a screening of The Garden on April 19.
SUNDAY, APRIL 1
Who Fishes Matters, Chat & Chowdah Benefit for NAMA: If you've ever wondered, "Who catches my fish?" this event and benefit aims to be equal parts informational and delicious. Reservations required; call (508) 641-0878. $20 covers salad and chowder.
2-4 pm, nourish grill and bar, 1727 Massachusetts Ave, Lexington, MA
MONDAY, APRIL 2
BU Gastronomy Gardening Club: Join us for this season's kick off meeting. No experience required!
5-6p pm, 808 Commonwealth Ave, Fuller Building, Room 109
TUESDAY, APRIL 3
The Food Project Individual Volunteering: Tuesday, April 3 is the first day of volunteering on The Food Project's farms at the locations and times below. Register here to get started.
- In Lincoln - Mondays, Wednesdays, and Saturdays from 9:30-12:30 pm
- In Boston - Tuesdays, Thursdays, and Saturdays from 9:30-12:30 pm
- In Lynn - Tuesdays, Thursdays, & Saturdays from 9:30-12:30 pm; Thursdays from 8-10 am
- In Beverly - Tuesdays and Thursdays from 9:30-12:30 pm; Saturdays from 9:45-12:30pm
BU Gastronomy Working Paper Presentation, Dr. Catherine Womack
Join us for a working paper presentation titled "Eating Salad is Hard: A Look at the Phenomenology of Fast Food Consumption" with Dr. Catherine Womack, who teaches Philosophy of Food (ML 614).
Selection from paper abstract: "In this paper, we use transcripts of 14 in-depth interviews conducted with student fast-food workers to identify some salient features underlying subjects’ experiences of fast food eating. We present results, discussing the features of satiety, satisfaction, feeling ill, as well as feelings of healthy eating. Greater knowledge about the content and concepts involved in unhealthy eating experiences can reveal new directions in food policy, nutrition education, and public health interventions."
5-5:45 pm, 808 Commonwealth Ave, Fuller Building, Room 109
Lobster: A Global History: As part of the Culinary Historians of Boston speaker series, Elizabeth Townsend, will present a talk on her book, Lobster: A Global History.
6 pm, Schlesinger Library, 10 Garden Street, Cambridge
THURSDAY, APRIL 5
Reign of Terroir in the Humanities, The Ideological Roots of Wine: "Long thought by geologists and environmental scientists as embodying a direct correlation between the natural and gustatory worlds, scholars in the humanities are now critical of terroir’s often nationalist, exclusionist, and protectionist discourse. By speaking across disciplines and national fields, we can reach an understanding of terroir that digs below its surface aesthetic, and begins to recognize the phenomenon’s deeper roots."
Speakers Rachel Black (Boston University Gastronomy) and Edward Korry (Johnson & Wales) will discuss terroir and the international wine trade.
5:30 pm, Brown University, Pembroke Hall 305, 172 Meeting Street, Providence, RI
MONDAY, APRIL 9
Cultivating Food Justice: Race, Class and Sustainability: This is the final lecture in the "Leaders in the Environmental Movement Lecture Series" sponsored by Northeastern University's Environmental Justice Research Collaborative. It will feature Julian Agyeman, Professor of Urban and Environmental Studies at Tufts University.
5:30-7 pm, 10 Behrakis Health Sciences, 30 Leon Street, Northeastern University
FRIDAY, APRIL 13
Food Movements Unite! with Eric Holt Gimenez: Starting with Eric Holt Gimenez, Executive Director of Food First/The Institute for Food and Development Policy, introducing his new book Food Movements Unite!, this event promises a vibrant discussion of food justice, sovereignty, movements, and politics. A panel discussion will follow, spanning the uprising of food movements and politics, from the global to local perspectives.
6-8 pm, The Austin East Room, Austin Hall, Harvard University. 1515 Massachusetts Ave, Cambridge MA 02138
THURSDAY, APRIL 19
BU Gastronomy and the Fenway Garden Society Film Screening of The Garden
Join us for a screening of The Garden, which tells "the story of the country’s largest urban farm, backroom deals, land developers, green politics, money, poverty, power, and racial discord. The film explores and exposes the fault lines in American society and raises crucial and challenging questions about liberty, equality, and justice for the poorest and most vulnerable among us." This event is co-sponosored by BU Gastronomy (including Potter Palmer's A Survey of Food in Film class) and the Fenway Garden Society.
6 pm, CAS B36, 725 Commonwealth Ave
MONDAY, APRIL 23
Culinary Chemistry: (Chick)peas on Earth: Email Eliad Shmuel at eliad[at]mit.edu if you are interested in the science of food and would like to join him in presenting a chickpea seminar at the Cambridge Science Festival:
Have some fun with food in the Museum's new lunchtime science series! Bring your lunch and something for dipping as you chat with MIT hummus enthusiast Eliad Shmuel about the MIT Hummus Experience and the science behind chickpea creations.
12:00-1:00 pm, MIT Museum, 265 Massachusetts Avenue, Cambridge
TUESDAY, APRIL 24
Professor Darra Goldstein Lecture: Professor Darra Goldstein, Francis Christopher Oakley Third Century Professor of Russian at Williams College and founding editor of Gastronomica: The Journal of Food and Culture, will address the topic, "What We Talk about When We Talk about Food." Lecture sponsored by the NEH Distinguished Teaching Professorship.
7 pm, Boston University, School of Law, Barristers Hall, 765 Commonwealth Avenue, First Floor
SUNDAY, APRIL 29
Let's Talk About Sustainable Seafood: Another free event from the Museum of Science and Let's Talk About Food, this time featuring a crash course in "Seafood 101," offering a number of informed perspectives on threats to fish stocks and to marine ecosystems in the context of the New England economy. Admission is free, but register here.
7:00 pm, Museum of Science, 1 Science Park
Cooking a Sixteenth Century Meal Brings Food History to Life
by Emily Contois | photos by Katherine "KC" Hysmith and Rudolf Manabat
As students in Dr. Ken Albala's Survey of Food History class (ML 622), we were overjoyed that the Food and the City Conference brought him to Boston not only to deliver the conference keynote, but to allow us the opportunity to meet him in person and cook together a sixteenth century meal.
From our course lectures, we had learned that throughout history, specific ingredients have served as markers of social class that exude distinction. The most prestigious ingredients were often rare, expensive, and fashionable among the upper class at a certain time in a particular place. Rarity, cost, and fashion were unstable factors, however, meaning that the symbolic potential of ingredients evolved over time. The existence and expansion of trade networks, and globalization more generally, also played a significant role in specific ingredients securing elite status, while others did not.
Trends and fashion made certain ingredients signs of social distinction. The variables of rarity and cost influenced trends, which tended to occur in cyclical and reactionary patterns. Culinary fashions changed for a variety of reasons, among them political, economic, cultural, and even due to changes in weather and climate. Culinary fashion often changed as ingredients became more commonplace and inexpensive, thus increasing their accessibility for the middle and lower classes and diminishing their symbolic potential and power for the nobility. For instance, medieval cuisine was heavily spiced as a demonstration of wealth because spices were expensive at that time. By the sixteenth century, however, spices had become more affordable, and upper class cuisine used less spices, instead emphasizing simplicity. Baroque fashion in particular emphasized elegant simplicity, rather than ostentatious cuisine, which had been popular when spices were expensive.This was in contrast to middle class cooking in the sixteenth century, which was heavily spiced due to the new affordability and accessibility of spices.
In our cooking class with Ken, the recipe for Stewe Mutton from Proper Newe Book of Cookery exhibits this transition well, as it not only calls for several herbs, but also a variety of spices: “cloves, mace, peper, saffron, and lyte salt.” As we discussed, a recipe from the sixteenth century featuring such an amalgamation of spices was one meant for the middle class for whom these ingredients were newly affordable, rather than for the nobility among which this style of seasoning had fallen out of favor.
Gathering together in the kitchen to cook, and then taste, sixteenth century recipes brought what we had learned from lectures and readings to life. The upwardly mobile aspirations of the sixteenth century middle class danced on our tongues as we contemplated the evolving meaning of specific ingredients throughout history.
Emily is a current gastronomy student and graduate assistant, editing the Gastronomy at BU blog, January-August, 2012. Check out her research in food studies, nutrition, and public health on her blog, emilycontois.com.
Food News Round Up: Wrangling Action
by Emily Contois
Welcome, gastronomes and cowboys alike, to this action-oriented (and alluringly alliterative) edition of Food News Round Up. Part of the news process is indeed passive — the pleasant and oft solitary experience of soaking up the news via paper or screen. But what is so key with food, is the desire to take the next step beyond the passive processes of perusing, reading, and contemplating to the impassioned action of politicking, organizing, and converging. So stick a fork in these delicious bites of news — and then wrangle some food action.
Peruse - and Politick - the Politics of Provisions
- Strawberry lovers rejoice: methyl iodide is off the market
- Utah governor signs bill, makes unauthorized video or photos of ag operations illegal
- Can it be more ethical to eat meat? Vote, read the arguments, and vote again
- Connecticut takes first step toward required genetically modified food labeling
Read - and Reason - Rousing Research Results
- Study finds using antibiotic animal feed creates super germs that can pass to humans
- New study finds strong link between honey bee die-offs and insecticide used on corn
- Study finds smelly foods lead to smaller bites and potential weight loss
Ogle - and Organize! - Organic Oddities
- Organic milk testing may be falling short of non-GM standards
- Is Walmart really going organic and local?
Contemplate - and Critique - if Calories Count
- Jane Brody explores the calorie evidence presented by Marion Nestle and Malden Nesheim in new book, Why Calories Count
- Mark Bittman asks, is a calorie a calorie?
- David Katz argues "cottage industry" questioning calories should be shut down
Digest - and Dive into - Food Desert Discussions
- There’s more to fixing food deserts than building grocery stores, quality matters
- Considering rural food deserts
- USDA food desert metrics may skew food access problem
Curl Up to - and Converge - Food Culture Conversations
- The talk continues, Andrew Friedman discusses the politics of cookbook collaboration
- Broadway play, “The Big Meal,” acts out family life over restaurant meals
- Fabio Parasecoli muses on The Hunger Games and the politics of food
- Eating at home: experts tackle leftovers, food waste, and consumer guilt
- Read an excerpt from Harvey Levenstein’s newest book, The Fear of Food
Emily is a current gastronomy student and graduate assistant, editing the Gastronomy at BU blog, January-August, 2012. Check out her research in food studies, nutrition, and public health on her blog, emilycontois.com.
Portrait of a Young Food Photographer
by Katherine "KC" Hysmith
There’s nothing better than food people. It's a sentiment that I share with our guest lecturer, food photographer Nina Gallant, from our food writing class. This idea is reinforced every week when I meet with my BU gastronomy peers, the food folks at places around Boston, our fabulous professors, and the affable and adorable Sheryl Julian. Each of these people helps create the wonderful food scene in and around the Greater Boston Area.
Sheryl introduced us to Nina Gallant and her photography at the beginning of the semester, and each week we eagerly awaited our “field trip” to visit her in person. A brisk walk from the Regina Pizzeria bus stop and down a darkly lit street lined by brick and glass warehouses led to Nina’s little studio. The hallways are painted a clean grey and her studio door was propped open invitingly. Inside the one room flat was a neat little galley kitchen, fresh white palette-like walls, and photography gear poised for the next shot. Nina’s friend and colleague Meridith Byrne was there helping style a photo shoot featuring passion fruit flavored baked goods (which she graciously shared with us later!).
Together they went over the finer points of food photography, styling, and working in the food scene. They gave us pointers and then threw us into the fray armed with a camera, a handful of vegetables, fruits, or other produce, and any props we could procure around her studio or in her extensively stocked prop closet. Did I mention that she has her linens organized by color? If my closet is any indication, I’m on the right track with this whole food photography gig (and yes I know it takes much more than an OCD armoire).
The experience, to say the least, was superb. Nina and Meridith interacted like sisters, dressed like trendsetters, and answered all of our questions with saintly patience. Some of the best food scene role models a girl could ask for.
Nina & Meridith’s Food Photography Pointers
Photography:
- Relate the hero (main food) to the smaller actors (supporting ingredients).
- Use a piece of white paper/foam core/cloth as a reflecting surface to create more light.
- Aim for light that comes from behind the subject, somewhere between 10 and 2 o’clock.
- Think in terms of the full story. What you want to accomplish?
- Recognize the current food photography trends and find which ones work with your style.
- Use a wide open aperture (like F8) to achieve the fashionable select focus trend.
- Look for repeating colors to help carry through a story line.
- Take your time, take lots of pictures. That’s the beauty of digital!
Styling:
- Textures can work together.
- Use props or smaller ingredients to cover up flaws (like sauce on top of a pie).
- Start small and think before you act.
- You can always add more, but you can’t necessarily take away.
Props:
- Use shallow bowls and dishes to see more of the food.
- Never underestimate the brilliance of white dishes.
- Small scale or tiny dishes help focus the shot.
KC is a Gastronomy student. All of the photos in this post are her beautiful handiwork. Follow her food adventures on her blog, The Young Austinian.
Alumna Profile: Sydney Oland
by Lucia Austria
When it comes to careers in food, Sydney Oland is a renaissance woman. All signs pointed to food after graduating from the University of Toronto with degrees in Studio Art and English. “Most of the art installations I was doing revolved around food.” It became a passion she knew she had to pursue.
Before enrolling in the Gastronomy program at BU, Sydney took classes at The Cambridge Culinary School of Arts where she cultivated her interest in cooking. “I was looking to get more involved in food, to study food on a physical, interactive level.” Sydney then worked as an intern for the renowned recipe magazine, America’s Test Kitchen based in Brookline, MA. There, Sydney honed her recipe development and writing skills.
While at Boston University, Sydney focused her research on food history and gender. She presented a paper on the topic of gender dynamics in professional and domestic kitchens at the 2009 Association for the Study of Food and Society (ASFS) conference at Penn State. Her program thesis chronicled the once controversial but now forgotten oyster wars of the eastern United States that occurred between mid-19th to mid-20th century. “These wars were all over the newspapers for over 100 years! There were pirates and gunfights…really exciting stuff.”
After graduating in 2009, Sydney satiated her craving to learn more about food by working as a cheesemonger for Formaggio Kitchen in Cambridge, MA, and free-lancing as a food writer. She passed down her practical food knowledge to others as an instructor at Create A Cook in Newton, MA. She then moved on to work as a Product Development Chef for Nestle in Haverhill, MA. Sydney has since plunged into the sweet world of chocolate as a Chocolate Maker for Taza Chocolate, Somerville MA. She also has two reoccurring columns with “Serious Eats,” testing and writing delectable brunch and supper recipes, from scotch eggs to beer braised pork shanks. Follow Sydney on “Serious Eats” or her personal blog, “Eating Nose to Tail.”
Sydney is still tuned into food and academia. She’ll be presenting a paper at this year’s ASFS conference at NYU . “I’m looking at the television show 30 Rock and the main character Liz Lemon’s relationship with food and how that might reflect the relationship between modern women and food.”
Ready to get your hands dirty and D.I.T.?
by Aubree DuPlessis
“It’s about acting your way into a new way of thinking, not thinking your way into a new way of acting,” Rachel Greenberger, Director of Food Sol, an action-tank at Babson College, reminded us at last month’s Food and the City Conference. Flashes of Lorenz’s butterfly effect and quantum leaps come to mind as I reflect on her words and how one moment, sentence, or even shared experience can take us from a virtual state to a manifest state. From thought to action.
Naturally, as graduate students we spend a lot of time in a thinking state. However, wouldn’t it be nice to get outside the ivory tower once in a while? As the spirit of spring knocks at our door, I can’t help but wonder – what better way to get into an action state than by getting our hands dirty in the garden?
Whether motivated by economic reasons, city beautification, or dreams of an alternative food system, more and more people are growing their own food in what is often referred to as the D.I.Y or back to the land movement. Although this concept is nothing new, we urbanites face an interesting set of obstacles, especially when it comes to space. The lack of growing space may discourage some D.I.Y. folks from taking root, but Bostonians are resourceful and as a result, community garden participation around the city is at an all-time high.
Community gardens are an excellent way to utilize limited city space, but with increased demand, we must also consider who has access to these green spaces. My work at Boston Natural Areas Network (BNAN) has illuminated the fact that although there are thousands of community garden plots, waitlists for up to a year are common. This reality makes me all the more grateful for our Gastronomy program’s privileged access to a plot at the Fenway Victory Gardens.
The Gastronomy Garden Club manifested out of the Summer 2011 Urban Agriculture course, and we started to make an impressive dent in the once-abandoned plot. As students, we theorize about issues of access and how we will improve the food system, but why wait until graduation to act on it? We have a unique opportunity to put our learning into practice right in our very own community.
The BU Gastronomy plot is roughly 30’x15,’ which is about 450 square feet and has potential to yield one ton or 2,000 pounds of produce. It’s fun to imagine all the possible ways we could enjoy 2,000 pounds of vine-ripened tomatoes, nutritious greens, and other culinary delights. Should we donate our produce to a local food pantry? Sell it at the BU Farmer’s Market? Or conduct an “Experiencing Food through the Senses” class amidst the fresh herbaceous aromas? The potential is ripe.
So let us remember: Non Satis Scire. To know is not enough. Join us on Monday, April 2, from 5-6p at 808 Commonwealth as we start making our garden a reality (no experience necessary!) Oh, and by the way, I’m over D.I.Y. - let’s D.I.T. (Do-It-Together).
Aubree is a Gastronomy student, the Produce to Pantries Intern at Boston Natural Areas Network, and a proud maker of an in-home vermicomposting system. She dreams of someday opening the lid to find the industrious worms taking a break - dressed in bow-ties and top hats, dancin’ like no one’s watching.
Food News Round Up
Today marks the beginning of the Spring Break holiday at Boston University, so we'll hope that at least some of you are reading this week's Food News Round Up from a white sandy beach somewhere. No matter where you are, may you enjoy chewing on this smattering of food news focusing on systems, conflicts, trends, and food culture fights, plus an oppositional look at urban gardening. Feel free to comment and discuss!
FOOD SYSTEM: Farmers, Seeds, and Water
- USDA’s ‘Know Your Farmer Know Your Food’ program aims to document local food system
- Seed Matters PhD fellowship focuses on organic and sustainable grain farming
- UN report farmers will need 19 percent more water by 2050 to meet increasing demand
FOOD CONFLICTS: Workers, Schools, and Chemicals
- Yes, there’s real orange juice in Fanta, but Coca-Cola squeezes Italian workers to get it
- Coca-Cola modifies caramel color to avoid cancer warning label
- ‘Pink slime’ refused by fast food companies, but is added to U.S. school lunches
- BU Professor finds alternate explanation for obesity, it's not calories, but chemicals
FOOD TRENDS: Meatless Meals, Pouches, and Crazies
- Trends and projections predict drop in US meat consumption
- More foods going to pouch packaging
- Crazy fast food photos: La McBaguette, Darth Vader Whopper, Bacon Milkshake, and more
- Fighting fiercely over Jewish recipes, preservation and renewal
- Fighting to get forgotten British foods on the table and in the supermarket
+ Urban Gardening: The Good and the Bad
- Urban Roots documentary shows Detroit urban gardening as vehicle of self-determination and empowerment
- Considering the dark side of urban farming; from abandoned goats to discarded roosters