Gail Nickel-Kailing, November 13th, 2014
Just the words “Thanksgiving dinner” can strike fear into the hearts of the “kitchen challenged.” After all, there are romantic images of beautiful crispy brown turkeys, delicate pastry, and robust gravies and sauces plastered across the walls in nearly every supermarket, spread throughout those “women’s magazines” (thanks to Oprah and Martha), and flashing on TV. Read more: Guess Who’s Coming to Thanksgiving Dinner?
Gail Nickel-Kailing, November 22nd, 2013
In a city where conventional supermarkets and specialty markets like Whole Foods and PCC abound, what makes Mendoza’s Mercado so special? Mendoza’s secret ingredient is Sonia’s cooking – like “me abuela hizo” – “My grandmother made…” Read more: Mendoza’s Mexican Mercado Revisited
Gail Nickel-Kailing, August 14th, 2012
In an effort to bring back a connection between small local producers and their wholesale customers, particularly by urban and land use planners, the concept of a “food hub” has been introduced. Or some would say, “re-introduced.” Read more: Food Hubs: Back to the Future?
Until the day comes when we can teleport physical products from one point to another, we will have to depend on distribution networks that include trains, planes, and automobiles (or trucks). You can download an e-book or a movie, but you just can’t download a shirt or dozen eggs. Read more: The Problem of the Last Mile
Devon Peña, professor of Anthropology at the University of Washington, Seattle, interviews Sonia (Mendoza) and Carlos Cervantes about produce and prepared food sold in their market, Mendoza’s Mexican Mercado. Read more: Bringing the Flavors of Mexico to Seattle
When it comes to deli meats and sausage, there is no substitution. George’s Sausage and Deli has its own smoker in the back of the shop where pork sausage and pork shoulder are cured. About a dozen types of meats are smoked, cured or jellied in-house, including kielbasa, Canadian bacon, three kinds of ham, pork shoulder, and kabanosy. Read more: George’s Sausage and Deli – A Bit of Poland in Seattle
Devon Peña, professor of Anthropology at the University of Washington, Seattle, speaks about the importance of minority-owned businesses from Mendoza’s Mexican Mercado.
Meet Sonia and Carlos, owners of Mendoza’s Mexican Mercado – they have the entrepreneurial drive that combines the old and the new to bring new flavors to cities Read more: Devon Peña: The Importance of Minority-Owned Businesses
In the face of daunting competition, an economic recession, and the unrelenting pressure by Walmart and other big box stores, small businesses continue to open and to flourish. Meet Sonia and Carlos, owners of Mendoza’s Mexican Mercado – they have the entrepreneurial drive that combines the old and the new to bring new flavors to cities like Seattle while at the same time providing familiar “food from home” for those relocated here from countries like Mexico. These family businesses are the “American Dream” – business ownership and community support. Read more: Food like ‘mi abuela’ made – Mendoza’s Mexican Mercado
Laura Zera, September 12th, 2011
With an eye to the future, a federally-funded program is underway that is designed to help Americans eat healthier foods and fend off ailments stemming from obesity, including heart disease and diabetes by bringing together retailers, farmers, and consumers. Seattle’s Healthy Foods Here (HFH) program operates synergistically. Read more: From Local Farms to Corner Stores: Increasing Access to Healthy Foods
Susan W. Clark, August 11th, 2011
“Taste our meats?” was an invitation I gladly accepted. I was at the Milwaukie Farmers Market, being offered locally made sausages. Sous chef Colin Stafford of Olympic Provisions was staffing the booth and as I tasted the sausages I was hooked. Read more: Meat the Old Fashioned Way
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Book of the Month
Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement
By Mark Winne
“The Food Movement” is a pretty big concept – it can incorporate anything and everything from farming and food production to distribution, marketing, and retail sales. Then toss in farmers markets, food co-ops, and CSAs (Community Supported Agriculture) and it’s a topic that is hard to get your mind around.
In Stand Together or Starve Alone, Mark Winne uses the term “food movement” as an over-arching concept, however he rounds it up into a more straightforward description: “Food Security.” Read on...
A Video You Don't Want to Miss!
As a member of the Blackfeet Nation, Mariah Gladstone, IndigiKitchen, shares the importance of an Indigenous-based diet.
Gladstone poses the question of whether a nation can truly be soverign if they are unable to provide for themselves. Something we should all ask ourselves as we move farther from being able to do so.
LEARN MORE ABOUT HOW YOUR FOOD GETS TO YOUR PLATE
Select any collection from above; each contains multiple articles on a single topic.
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