What we’re reading: healthy food, happy cows; history of chocolate chip cookies; Russian organic food, etc.
Click here to keep up with the latest in world food and wine news.
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What we’re reading today: the beer archeologist, history of the lunchbox, brief history of spices, saffron bread recipe, etc.
What we’re reading today: Henri IV and chicken, how to eat healthy when traveling, US learns organic farming From Turkey, etc.
What we’re reading: A recipe for American decline, food labeling in Australia, halal culinary guide, Le Marche wine and much more
by Jonell Galloway
Click here to keep up with the latest in world food and wine news.
Photo by Prerna Singh
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The Rambling Epicure’s Food News Daily: International Food News and trends, October 1, 2012
by Jonell Galloway
Click here to keep up with the latest in world food and wine news.
Black and white chocolate cocktail dress, Salon du Chocolate 2011, Zurich, Switzerland.
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What we’re reading today: GMO labeling, Nancy Hachisu – Japanese Farm Food, Chocolate is Healthy
by Jonell Galloway
Click here to read our roundup of today’s international food news.
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Daily International Real Food News and Events, Culinary Travel
by Jonell Galloway
Keep up with daily international sustainable food news and events plus culinary travel, wine festivals, village fêtes, etc.
Click here to read our hand-picked food news, updated daily.
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Food News: Target 100, A Sustainable Australian Meat Production Industry by 2020
An admirable new initiative by Meat & Livestock Australia, Target 100, aims to deliver sustainable cattle and sheep farming in Australia by 2020.
Sustainability is no recent thing for the Australian meat industry, which has been investing in environmental research and development for many years. By implementing a selection of 100 individual research, development, and extension initiatives which will be funded through the various meat industry organisations. The industry intends to focus this and reduce the resources it uses, thus reducing its footprint, improving its efficiency, and providing a focal point for environmental, social and ethical farming action in order to to ensure a sustainable food source.
Professor Tim Flannery - Target 100 launch
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Feeding the World using Fossil Fuels vs. Without
A film by Marija Jacimovic and Benoit Detalle
[youtube http://youtu.be/WvyV_idFAZA nolink]
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Not to miss: Bittman on Thanksgiving as a model for Sustainable Cooking
Don’t miss Mark Bittman‘s “Thanksgiving as a model for sustainable cooking” in The New York Times.
The one thing that is different about Thanksgiving is that we are less wasteful. For the rest of the year, Americans have a record for throwing out at least 40% of their food, while even before Thanksgiving we are figuring out what do do with all the leftovers. Perhaps we should make this our model for the rest of the year.
…The holiday also contains a solution to one of our greatest problems today: our eating. We’re finding it incredibly hard to feed ourselves the way we want. It’s not, as many think, because food is so expensive or we’re so short on time, but because we have a perspective on cooking that impedes our getting real value from our ingredients, or the most from our time.
On Thanksgiving, though, we get it right.
Click here to read the rest of this very important article.
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