HandPicked 8–Stuff That Matters
The HandPicked 8 is our quick overview of stuff that matters. There’s always a lot going on in the space we call ‘real food’, but not every story generates a whole post on its own.
That’s why we’ve created The HandPicked 8. We’ll post every week to give you a quick idea of some of the things happening in food.
We’re constantly cruising the web, listening to people and generally keeping our eyes and ears open to information we think HandPicked Nation visitors will find useful.
If you have run across a story you think is worth sharing, put a link to it in the comments section and we’ll consider making it part of the HandPicked 8.
So here are eight pieces of communication we think are worth thinking about this morning.
The HandPicked 8 is our quick overview of stuff that matters.”
2. “Entomophagy” is science-speak for “insect eating.” Author David George Gordon is the Bug Chef and has a thing or two to say about it in his newly revised Eat-a-Bug Cookbook.
3. From CUESA (Center of Urban Education About Sustainable Agriculture), the organization that has managed the Ferry Plaza Farmers Market in San Francisco since 1999, comes Joyce Goldstein’s take on the California food revolution.
4. Don’t call it a comeback–pink slime rears its ugly head? Authorities once again claim that the chemically reconfigured “remnant scraps of cattle carcasses that were once deemed too fatty to go into human food” are totally safe to eat. Grubstreet has the poop.
5. Deborah Madison writes about what she’s learned from the recent long, hard, dry summer in northern New Mexico. Bottom line: When it’s dry, plants die.
6. Always smart, always on time, NPR’s The Salt blog asks and answers a very interesting question: why aren’t there more people of color in the craft brewing game?
7. We are all worried about our bee population because we all know how important these little workers really are. Kinfolk magazine produced this exquisite short and it reminds us all to take care of the bees.
8. The folks at Garden and Gun know about football. They also have the lowdown on what to eat when it’s time for the big game. Chew on this!
Have an idea for a story? Seen a piece of news we ought to know about? Send it to us, we’ll try to use it.
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.