Posts tagged farmers market
A seasoned pro gives us foodies some real talk on National Farmers Market Week.
3) I know you’re not open yet, but I’m in a hurry … could you sell me something before the bell?
Hello, Starbucks? Sorry to call so early, but your door is locked and I really need a latte. Could you open up early just for me? I’m in such a rush, and it’ll only take a second!
Where else in the world could someone get away with this question?
Illinois has some of the most fertile soils in the country. While Illinois farmers grow only six percent of the produce consumed in the state, we could grow much more. If local food production were increased in the seven counties of metropolitan Chicago, it could create over 5,000 jobs and generate $6.5 billion a year in economic activity. The demand is there. Over the last ten years, regional demand for local food has grown 260 percent, and recent surveys show that three-quarters of Americans care that their food is grown locally. Fresh local produce isn’t just for farmers’ markets anymore — Meijer, Wal-Mart, and other major retailers and restaurant chains are also committing to sell locally grown food. Despite the significant increase in demand, however, we continue to import food from other states and countries, and $26 billion in food revenue leaves our region every year.
Metropolitan Chicago’s GO TO 2040 plan calls for us to strengthen our region’s food systems.
By producing more of the food we consume locally, we keep money in the region, support local businesses, and have delicious, fresh produce to eat. This microsite provides a number of resources to help local governments support our local food systems.
I’m really excited to see policy makers and planners thinking about where our food comes from and supporting the shift to a more local food system. This video could easily be a template for anyone trying to describe “Why local?” and gives a simple overview from the perspective of a farmer, distributor, restaurant owner, and mother. Check it out!
Food is rarely satisfying at higher altitudes. Your sense of smell is out of the question because dry air desensitizes your nose. The low pressure of the cabin dulls your taste buds. Airlines offer snacks and meals high in fats, salts and sugars in hopes that your food will taste like something because research shoes that your perceptions of taste are similar to those you would have during a cold. So what can a foodie do at 3,000 feet? The Daily recommends 4 great cocktails for flying and lots of water. Lots and lots of water.
Bacon, ribs, baked goods, produce, coffee. Escape the confines of your 9-5, your salvation can be found here.
I will promote any article that informs me of the origins of micheladas.
It’s that time of the year when everyone is gearing up for back to school sales, shopping, and anxiety. But what about food? Here’s a few bits of information you should keep in mind while you prepare for another busy year.
"I don’t pay attention to prices, which I know is really bad," confesses a loyal customer named Isabel. She cares about taste, and when she talks about it, her eyes get bright with enthusiasm. "Some things just taste better, and when you bring them to relatives, they say, ‘Where did you get those tomatoes?’ "
An oldie but a goodie! I got a chance to read this article and Skype with the author in Susanne Freidberg’s Food and Power class as an undergrad. It’s a brilliant article detailing how a financial titan was able to leverage their enormous wealth and power to turn food into a commodity.
What meal could he make that would distill his passion for good food and good ingredients into a lunch sack for a two-year-old?
Wraps, rolls, burritos, and sandwiches…Bon Appétit style!
Q: I still don’t get it. Why would a city government think that a food regulation would promote health when any one of them is so easy to evade?
A: Quick answer: because they work.
So here’s one solution: Make class consciousness a central—but thoughtful—part of the discussion over our meals. Right now, the affluent spend more at restaurants each year than the poor spend on all their food. The poor, interestingly, tend to make use of coupons at farmers’ markets, suggesting that they are less in need of lectures than higher incomes.
Here’s another, and one that many communities—and even the first lady—already make use of: Go at this from all sides. Supermarkets are important. So are cooking classes. So is agriculture. So are farmers’ markets and work-life balance. We didn’t end up with an obesity problem because of a single fatal flaw, and we’re not going to solve it with a magic bullet.
At the end of the day, it’s the overlap between the two sides that matters the most. How do we fix the American food system? The answer is going to include both individual changes and structural ones. The sooner we stop squabbling over which one is most important, the better.