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Story Archives of 'Food'
Pecan Pie and Community
By Virginia Prescott on Tuesday, November 17, 2009.
In the rural town of Greensboro, Alabama, a group of designers is hard at work, baking pies. Three full-time volunteers run an innovative experiment called PieLab: part design studio and part pie shop.
Local residents come in for a thick slice of chocolate peanut butter banana cream or good old sweet potato pie. Then they sit and talk about issues facing their community. The designers hear their challenges and work with them on finding solutions.
It’s an idea that appealed to our curiosity and our stomachs, so we called them up to find out more. Joining us is Amanda Buck, one of the designers and bakers at PieLab.
Fast Company: PieLab in Rural Alabama Serves Up Community, Understanding, and, Yes, Pie
Read Amanda's recipe for fig, goat cheese and honey pie in a lemon crust
PieLab Promo from Project M on Vimeo.
(Photo courtesy of PieLab)
Waste: Uncovering the Global Food Scandal
By Abby Goldstein on Tuesday, November 10, 2009.Nearly a billion people are considered hungry, and yet every year, millions of tons of food gets wasted. Author Tristram Stuart says this waste not only adds to the problem of world hunger, but is bad for the land, aids in global warming and costs more for the farmers and manufacturers. We’ll look at the effects of food waste and what could be done about it.
Guests
- Tristram Stuart, author of Waste: Uncovering the Global Food Scandal
Here's What's Awesome: Prescription Ice Cream, Rubik's Cube Art
By Brady Carlson on Sunday, November 8, 2009.Now making its way down the aisle, from Parts Unknown, the undisputed heavyweight champion of awesome links... Here's What's Awesome!
Now let's forget our troubles with a big bowl of strawberry ice cream
Gourmet Bites The Dust
By Virginia Prescott on Monday, October 5, 2009.
Employees at Conde Nast, the high-end magazine publisher, got some sad news this morning. The company sent a company-wide memo announcing that it's folding Gourmet, Cookie, and two bridal magazines, Elegant Bride and Modern Bride.
Farming From A Truck
By Jessica Ilyse Smith on Thursday, October 1, 2009.
Rev up that engine, throw the truck into gear and be careful not to shake the tomatoes off the vine. Ian Cheney and Curt Ellis, the filmmakers behind the documentary King Corn have redefined the term truck farming. They've planted rows of vegetables in the back of a Dodge pickup in New York City to show that food can be grown just about anywhere.
Crowd-Sourced Meatloaf
By Virginia Prescott on Tuesday, September 29, 2009.
Do too many cooks spoil the soup or make it better? Some new food sites are taking the Wikipedia model and calling on their readers to spice up or modify user-submitted recipes. Posts range from Abalone Soup with Chinese Cabbage to Zucchini Almond Casserole.
It’s crowd-sourcing in the age of the amateur chef. For more we’re turning to Kim Severson who spotted the trend and reported on it for the New York Times.
The New York Times: E-Kitchens Can Get Crowded
(Photo by Justin Lowery via Flickr/Creative Commons)
Vermont Farmer, Stoic Survivor
By Jenny Attiyeh on Wednesday, September 16, 2009.
About 40 years ago, farms were thick on the ground in Andover, a rural town in southern Vermont. Today, 75-year-old Lydia Ratcliff’s Lovejoy Brook Farm is one of the last working farms in Andover. Lydia Ratcliff is a survivor. She's farmed her 90 acre plot of land in Andover Vermont for 43 years, and though she's now come down with chronic obstructive pulmonary disease, or COPD, she still climbs on top of that tractor in hay season. Does she represent the future of the small farmer in Vermont, or is she one of the last of a dying breed? ThoughtCast's Jenny Attiyeh went to Andover, Vermont to find out.
The Future of Farming in Vermont - on ThoughtCast from thoughtcast on Vimeo.
(photo by Jenny Attiyeh)
Pain-Free Meat
By Virginia Prescott on Thursday, September 10, 2009.
Food has become a political issue as we Americans become more conscious of the origins of our food. Bestselling books like Fast Food Nation and The Omnivore’s Dilemma look at the toll that factory farming takes on our health and environment.
While many feel that such practices are inhumane, they don’t seem to be going away anytime soon. But Adam Shriver has an idea – why not genetically engineer animals to not suffer? He’s a philosopher at Washington University in St. Louis, and as you can imagine, his provocative proposal published this month has already garnered some strong reactions. He joins us on the line with his defense of pain-free food.
Knocking Out Pain in Livestock: Can Technology Succeed
Where Morality has Stalled? (PDF)
New Scientist: Pain-free animals could take suffering out of farming
(Photo by law_keven via Flickr/Creative Commons)
First Course Culinary Training
By Deborah Schachter on Saturday, September 5, 2009.The First Course Culinary Training Program in Keene equips people with the work and life skills they need to succeed in the food service industry and be self-sufficient.
