Highlighting this week’s food news from around the web.
SEEDERS, FEEDERS & EATERS
The mid-term elections dominated the news this week. There were a number of issues on the ballot affecting Seeders, Feeders and Eaters: soda tax, GMO labeling, minimum wage laws and the re-election of representatives with specific stances on food issues. There’s a lot going on, so we’ve looked to some reliable sources to break down what it all means and how the results will affect everyone:
How the Agriculture Politicos Fare in the Midterms [Civil Eats]
Midterm Elections Mean School Food [The Lunch Tray by “Renegade Lunch Lady” Ann Cooper]
Yesterday’s Elections: Plenty of Good News for the Food Movement [Food Politics by Marion Nestle]
How the Soda Industry Met Its Match in One of America’s Most Liberal Cities [Washington Post]
Mind of a Chef: Season 3, Episode 9 – Winter [PBS] – Season 3 of PBS’s Mind of a Chef kicked off a couple of months ago. This season features chefs Edward Lee (610 Magnolia, Louisville) and Magnus Nilsson (Faviken, Sweden). The most recent episode was Nilsson’s first and focuses on how the Scandinavian winters really shape the cuisine of the area. Hint: the winters are long and cold and therefore require plenty of storage and preserving.
My Tech Failure Helped Launch My Salt Enterprise [Munchies] – Ben Jacobsen and Jacobsen Salt Co is everywhere. Chefs swear by his product, they’re collaborating with other artisan producers on candies and soaps and their recognizable blue denim hats can be found on cooks in kitchens everywhere, even the James Beard House. Munchies clued in and Ben wrote this little article about how he got to where he is.
James Beard Food Conference 2014 [James Beard Foundation, Live Stream] The annual James Beard Food Conference took place recently, the focus being “Health & Food: Is Better Food the Prescription for a Healthier America?” Speakers and panelists included Sam Kass, Michael Pollan, Marion Nestle and Mark Bittman. You can catch up on the conversations through these streaming videos.
In Cooking, Good Ingredients Gone ‘Bad’ Can Still Be Delicious [NY Times] – Tamar Adler, chef and cookbook author, emphasizes the idea of using “spoiled ingredients”: stale, moldy, sour, fermented. Goes hand in hand with one of the predicted 2015 Food Trends: The Ugly Fruit and Vegetable Movement. The take home message: let’s be a bit more resourceful and a lot less wasteful.
Jacobsen Salt Co Salt Fire Water Dinner Series [Jacobsen Salt Co] – Ben Jacobsen and company are bringing some of their favorite chef-supporters to the Jacobsen Salt Co HQ in Portland for a special dinners series. One event per month (over the course of two-nights) will feature an out-of-town chef with a local Portland chef on a collaborative dinner “constrained only by the idea of the traditional and modern uses of salt throughout the four seasons: curing, preserving, seasoning, and finishing.” See their site for the full schedule. Some details still TBD.