Month: November 2011

David Wood Reviews Fighting for the Future of Food

David Wood spent over twenty years working in agriculture and living in developing countries of Latin America/Caribbean, Africa and Tropical Asia). He was a Lecturer in the Faculty of Agriculture, University of the West Indies, Director of Aldabra Atoll Research Station (now part of a World Heritage Site nature reserve), and a specialist in economic botany, crop genetic resources, and biodiversity conservation. Here is his review of Fighting for the Future of Food: Activists versus Agribusiness in the Struggle over Biotechnology.

On the Road: Historic Grist Mill, Thorp WA

On our way to the Washington Tilth Producers Conference in Yakima, a sign on the freeway beckoned us to explore. Just minutes away, we were in standing in the middle of history. There are a few remaining historic mills in the state. You’ll find the Thorp Grist Mill, just off Interstate 90; about 10 miles northeast of Ellensburg.

In the Kitchen with Ina – Part 2

“Ways to improve health and happiness by eating home-cooked real foods” continues with suggestions that are pertinent on the path of eating and cooking healthier real foods, perhaps you will remember a few forgotten gems and/or find a useful new suggestion from this next list.

Let Us Render: Using the Fat from Local Pork

The idea of using the fat from locally sourced meat animals is new to me, as it would be to others who have grown up buying shrink-wrapped meats. Even buying from a local farm doesn’t mean you’ll see the whole animal, so when the butcher who processed our last hog asked, “Do you want the fat?” I said yes before thinking about it.

Dinner With Lisa

Visiting Allium Restaurant on Orcas Island is much like having dinner at Lisa Nakamura’s house. The restaurant is small – seating about 35 – and there are just two in the kitchen: Lisa and Anna Harlow. Chef Nakamura launched Allium in 2010, and the world noticed! Ms. Nakamura generously answered questions for GoodFood World, and here are a few insights into her philosophies, business practices, and management style.

Food Rules: An Eater’s Manual (New Edition) by Michael Pollan

Michael Pollan’s Food Rules began with his hunch that the wisdom of our grandparents might have more helpful things to say about how to eat well than the recommendations of science or industry or government. The result was a slim volume of food wisdom that has forever changed how we think about food. The new rules underscore the central teaching of the original Food Rules, which is that eating doesn’t have to be so complicated, and food is as much about pleasure and communion as it is about nutrition and health.