“Cooking is an act of showing up in the world, of caring for ourselves and for others,” writes Beth Dooley in The Perennial Kitchen, her new cookbook showcasing local, seasonal, sustainable recipes like this oat and squash risotto.
This piece explores a forthcoming report by the U.N. Environment Initiative on The Economics of Ecosystems and Biodiversity for Agriculture & Food (TEEBAgriFood).
This piece is part of Food Tank’s work to promote a forthcoming report by the U.N. Environment Initiative on The Economics of Ecosystems and Biodiversity for Agriculture & Food (TEEBAgriFood).
The National Co+op Grocers Climate Collaborative Award winners were announced Wednesday, recognized for their dedication to climate change mitigation throughout the food supply chain.
Ten years ago, Dan Barber was having a conversation in his kitchen with Michael Mazourek, a Cornell University seed breeder, about growing a more flavorful butternut squash. This collaboration is the starting point for Barber’s new company, Row 7, which will bring together chefs and seed breeders from around the country to develop new varieties of vegetables.
Dumpster diving success led filmmaker William Reid to live on food waste from supermarkets and restaurants for two years. Reid hopes the “absurdity” of his diet will lead to consumer, industry, and policy action.
What will you share with us? Who will enlighten you? What will we be inspired to do together? Are the questions Berry Good Food Foundation is pondering over, so join them for an evening of TEDx-style event in San Diego.