Bread Oriented Stuff (but not entirely)
Today, Center for Food Safety (CFS) released a new report exposing the well-funded organizations and highly-sophisticated public relations tactics propelling an increasingly defensive food industry.
I’d like to see much more crop diversity promoted by policy, especially in a world with a changing climate. Industrial agriculture is very efficient and has its role to play, but depends upon affordable energy inputs. Many of the hectares mentioned in the statistics above are coming from soybean, corn, and cotton, in that order. Yet, we must understand that a major challenge of poor, small shareholder farmers worldwide is having reliable, productive seeds, and another major challenge that they have is dealing with pests and diseases. Most farmers have free choice and like the labor savings and reliability offered by using these seeds and methods.
I’m just home from a visit to New York City, where I attended a conference on Food and Immigrant Life: The Role of Food in Forced Migration, Migrant Labor, and Re-creating Home. Hosted by the New School, the conference examined the relationships between food and migration and framed immigration and food service employment as cultural as well as social justice issues. After a day of listening to smart, engaging talks, I ate a great dinner at the Brooklyn restaurant Nightingale 9. There, Arkansas expat Rob Newton constructs dishes like shrimp and pork boudin, served on a bed of Vietnamese greens, topped with toasted rice powder. During my short visit to New York, I learned lots, picked up a few programming tips we plan to apply to SFA events, and began conversations with the New School that I hope will lead to future collaborations. Here are five takeaway moments, in no particular order:
[I]sn’t abundance better than scarcity? … If this is the food movement, it appears to be in reverse gear.
According to Laborde, although both proposals stop short of providing direct production incentives, they help US and EU farmers out-produce (and, hence, out-compete) their counterparts throughout the world.
Rich bought several flats of the berries and pickled them using a simple brine of champagne vinegar, sugar and salt. Now he’s serving them with yogurt atop a scallop chip (the result of a process wherein the inventive chef purees, flattens, dehydrates and fries a local scallop).