† “Lunch with Alice Waters, Food Revolutionary”: Today’s New York Times includes several pieces related to Alice Waters and the spirit of “good, clean, and fair” in food choices: Read the profile by Kim Severson, view the video of her shopping trip at NYC’s Union Square Greenmarket, and read more about her reaction to the food at Farm Aid.
Some tickets are still available for this Sunday’s Slow Food Nation fundraising dinner at Campanile. Alice Waters, Mark Peel, and Lisa Kring of Slow Food Los Angeles will be hosting the event; proceeds will contribute to the development of Slow Food Nation.
† Slow Food’s “Recipe for Success”: Don’t miss Renee Ciulla’s thoughtful piece on Slow Food’s contributions, its development as an international organization, and the challenges that Slow Food faces in the United States.
† The Diluting Effect of More Farmers’ Markets?: In today’s San Francisco Chronicle, Carol Ness considers whether more farmers’ markets are better, and talks with several farmers about the effect more markets (and more publicity) have had on their business plans.
† Still Debating “Chocolate”: In May we had posted about the debate over what will constitute “chocolate,” and the debate continues: This week, Mars, Inc. announced that it will continue to use 100% cocoa butter, a position at odds with many of the largest chocolate manufacturers. More information from the Associated Press (via the SFGate).
† Heirloom Apples!: If you missed Russ Parsons’ piece in last week’s Los Angeles Times, don’t miss it online: tempting information about locally grown heirloom apple varieties that spotlights several members and friends of Slow Food Los Angeles, including Bill and Barbara Spencer of Windrose Farm. (And do check out the Windrose website, which includes information about Windrose’s 2007 Apple Tasting on Sunday, October 21.)
† Food (Growing) in Schools: The San Diego Union-Tribune looks at how the school gardens at Crawford High School and Morse High School are contributing to students’ lives in many ways, and how gardening and cooking classes at the schools are helping students plan home-cooked meals for themselves and their families.