Quick Bites
→ 15 Green Chefs
The problem with "best of" lists is that no two people are going to agree. Grist's top green chefs is light on substance but a fun read regardless. Alice Waters leads the list of course, largely due to the tremendous inspiration she has provided for a whole generation of new chefs.
→ USDA Organic: Behind the Label
It may come as a surprise that food products in the US labeled as organic aren't in fact required to consist of 100% organic ingredients. Not only that, but the list of loopholes has recently expanded to allow an additional 38 non-organic exceptions without giving up the organic label.
→ Top Fruits and Veggies to Buy Organic
If you're going to try to buy organic but can't go whole hog either due to availability or finances, some types of produce make more sense than others. Focus on those that are typically treated with the highest and most frequent applications of chemicals.
→ Food That Travels Well
The most thought provoking article in this list re-evaluates the assumption that "eating local" is invariably the best option for the environment because it produces the smallest carbon footprint. A recent study concluded it is actually better to ship lamb from New Zealand to London rather than raise it locally, because British farmers must use feed rather than natural pastures. The article makes a point, but uses one isolated example to generalize to the whole, while simultaneously overlooking additional reasons to buy local. Food from afar must often be picked earlier or treated to keep it fresh during transport. Local food can be harvested just in time for maximum freshness, and your food dollars are being fed right back in to your community. Still, a good read.
→ Makin Bacon
I've made long strings of sausages before and have had my eye on Charcuterie
→ Salmon'D
Last but far from least, my buddy Ron caught what can only be described as a big-ass salmon on his recent trip to Alaska. Yum.
It's cool to see the Miller's get a mention in the 15 green chefs article. Kelli and I recently had our first experience with fine dining at L'Etoile. The food was incredible and it was fun to know that most of it had been purchased from local farmers.
I imagine you've been to L'Etoile? It's been around Madison "forever" I think.
Nathan, nope never made it to L'Etoile. When I lived in Madison, I was literally on a $3/day food allowance, keeping track in a green composition folder to make sure I didn't overextend myself. Man, was I underpaid. L'Etoile wasn't even a dream on that salary.