Treat your farmers’ market like your grocery store. That’s my motto (when I’m not on the road). My problem, though, is I can no more carry all the goods in two arms than I can the goods from my actual grocery store. We used to have a red wagon and toted a two-year-old daughter along with dozens of ears of corn and other veg. But the wagon is long gone, and we don’t own a shopping cart or any kind of cart. Given how I’m always traveling, it was not a far stretch to put my bag to better use. That’s what I did ten days ago when I needed a lot of food for the week. Packed everything in a suitcase. Made everything so much easier. Takes up less room than a cart or a Read On »
Posts Categorized: Business
I had the great good fortune to interview Dan Barber before a sold-out crowd at Cleveland’s MOCA last night, talking to him about his fine book, The Third Plate (NYTimes review here). Barber, chef and owner of New York’s Blue Hill restaurant and maestro of Stone Barns Center for Food and Agriculture, is the most vocal and articulate chef soap-boxing for a sustainable food future. The problem has long been that, while he’s been very good at articulating the problems, he’s never had a realistic solution. Americans can’t completely opt out of the industrial food system by relying exclusively on CSAs and farmers’ markets (much as we cherish them). And chefs must cherry-pick the best ingredients if they are to keep their restaurants filled. Until this book, that is. Barber, through excellent reporting (how many chefs record interviews Read On »
Learn more about the business of gluten free items and sales with this infographic, via Food Tech Connect.
Chris Anderson has been with TED for over 13 years and has taken it to the next level, via NYT.
Keep your eye peeled on coffee prices, the morning bean maybe increasing due to a draught in Brazil, via Daily Mail.