slow food
-
Maverick chef Ann Cooper aims to spark a nationwide school-lunch revolution
Even the most intractable pathology can disappear, sometimes relatively quickly. A sign above a water fountain proclaiming “no coloreds” would cause any American to flinch today. Just half a century ago throughout the South, such abominations formed a banal part of the built landscape. Ann Cooper puts a fresh spin on school lunches.Photo: Chronicle/Craig LeeI […]
-
Locally grown food shouldn’t be just for those with cash to spare
As a critic of the globalized industrial food system, I often face charges of elitism — in part, likely, because I neglect to acknowledge the system’s clear achievements. So here goes. In the mood for good food? Look no further than your backyard. Photo: iStockphoto In human history, few pampered Roman emperors or African kings […]
-
Why everyone should be allowed to love food with unrestrained glee
I spend hours at a time in the kitchen, I approach my morning coffee with a quasi-religious fervor, and the attention I grant beer and wine selection can border on the Talmudic. Am I a food snob? Diverse authorities — including my mother, a certain Grist writer, and several friends — have claimed as much. […]
-
![]()
![]()
Two new photo books focus on food
In the valuable new book Fields of Plenty: A Farmer’s Journey in Search of Real Food and the People Who Grow It, author Michael Ableman rambles across the country in a VW van, visiting small-scale farmers to talk with them at the table and in the field. Vine and dandy. Photo: Chrissi Nerantzi. Not surprisingly, […]
-
![]()
![]()
Sustainable-ag legend Joel Salatin can farm — but can he write?
Over the past 20 years, Joel Salatin has emerged as a sort of guru of the sustainable-food movement. His 500-acre Polyface Farm in Swoope, Va., is legendary among a small circle of foodies for its robustly flavored beef, pork, chicken, and eggs. Among farmers, Salatin has won cult status for his innovations in multi-species, pasture-based […]
-
![]()
![]()
Three paths toward a green — and tasty — Thanksgiving
Of all the crimes against nature Thanksgiving inspires — SUVs clogging the highways, planes shuttling fliers around the country, factory farms churning out millions of frozen turkeys — the most grievous may be culinary. First, the above-mentioned turkeys typically taste like sawdust; cranberry “sauce,” a gelatinous goo that ominously retains the shape of the can […]
