What do America’s coffee preferences look like on a map? Why don’t young farmers get insured? Why aren’t we already drinking maple water? And how can food serve as, ahem, an olive branch? This and more in what our editors are reading this week.
For more than a decade Dan Barber has been among the most influential chefs working at the intersection of ecology and gastronomy. Last Monday, with a veritable United Nations Security Council of the world’s top chefs as his allies, he exhorted cooks to think not just about how and where their food is grown, but about what forces are influencing the very DNA of our ingredients.
Partway through Eat-Drink-Local week, our annual 8-day festival for our foodshed, we took a moment to get the scoop on how Whole Foods Market sources many of its products from small and local producers.
Cancel your brunch plans and start fasting Saturday night because this Sunday, June 23rd the New Amsterdam Market is back!
Susan Hardy and Maureen Knapp, Organic Valley dairy farmers from upstate New York, have formed an ongoing relationship with The Earth School, an eco-minded public school on East 6th Street. Two weeks ago, the farmers paid the schoolkids a visit.
Meet the Union Square beekeeper whose hyperlocal honey is labeled by neighborhood.