† Cheap food isn’t so cheap when there’s this mess to clean up. Kudos to Elanor Starmer of The Ethicurean.com team for her work on the report.
† Seafood sustainability and supermarkets: Greenpeace recently issued its report on how supermarkets are minding seafood sustainability, and the results are mixed. (Thanks to The Food Section for the tip.)
† Alice Waters renews her call for a “kitchen cabinet” to advise President Obama on food-related issues. Tara Parker-Pope of The New York Times engages in a Q&A with Alice Waters about the importance of such advice.
† Eat Your Lawn: Libby Platus, a friend of Slow Food Los Angeles, shared with us a link to her piece on edible landscaping, “Eat Your Lawn.” Many names familiar to our readers: Rosalind Creasy (author of The Complete Book of Edible Landscaping, Fritz Haeg (of Edible Estates), and Slow Food Los Angeles member Marta Teegan (of Homegrown).
† The Next Generation of Farmers: Civil Eats has already posted several pieces on the next generation of farmers: who they are, what challenges they face, how they can develop a sustainable business model, and how they’re building a vibrant community. If you’re interested–and we modestly propose that everyone should be interested in this subject!–these posts are a great starting point:
† “Those Who Forget History Are Doomed to Re-Eat It”: The Ethicurean shares information from Gary Paul Nabhan’s presentation at the Green Festival in San Francisco. Nabhan edited the handsome and richly informative book, Renewing America’s Food Traditions and is also the author of the provocative and timely Where Our Food Comes From: Retracing Nikolay Vavilov’s Quest to End Famine. Nabhan is a passionate advocate for heritage foods and a supporter of many efforts to raise awareness of these foods and to ensure their continued availability.
† Bees Without Borders: Thanks to Slow Food Los Angeles member Ann Owens-Moore for reminding us of the New York Times’ article about Bees Without Borders, a group that is teaching beekeeping techniques in impoverished countries and expanding awareness of the great variety of honey that is produced in different countries around the world. Read the article online.