At midday on Oct. 23, some 300 young people sat down to eat in a shopping mall in Turin, Italy. But instead of the usual food-court fare of burgers and Cinnabons, lunch for these mostly 20-somethings consisted of rice-and-broccoli salad, stewed sweet potatoes and hand-chopped beef tartare — all of it served on recyclable paper plates draped with raw kale leaves. If that seems a surprisingly wholesome meal for the setting, that’s kind of the point: the “eat-in,” organized by the Youth Food Movement — an arm of the Slow Food organization — was devised in part as a protest against fast food. “By doing this and by making Slow Food work, we’re saying no to the industrial food that most people are forced to eat,” says Gabriel Vidolin, a 21-year-old Brazilian chef who helped prepare the meal… Read more »
For some people, this won’t be the most appetizing symbol, but lots of Sacramento restaurants are happy to earn a snail.
Specifically, a Snail of Approval from Slow Food Sacramento – see, snails are very, very slooooow so, uh, you get it – and this week the local group took the program out of its shell and awarded Snails to 13 area restaurants.
Is this a big deal? I’m saying yes. It shows both the growth of the Slow Food movement in this region and the growing sophistication of the local dining scene. Plus, you have to admit, the name is kind of cute… Read more »
Today our “Back to School” series checks in with a special booster club in Davis. But it’s not for the football team. It’s for school lunch. As Capital Public Radio’s Elaine Corn reports the real boost in this club comes from a renowned cook.
Elaine Corn: Georgeanne Brennan’s thick hair is tucked under a net. She roams the Davis school district’s Central Kitchen with a plastic spoon. Several dishes destined for a dozen lunchrooms are ingenious combinations of US commodities and local vegetables… Read more »
While climate change remains a major societal issue still waiting to be addressed at a national level, more and more Americans are looking to see what they can do to make a difference, however small. Thanks to the popularity of books like The Omnivore’s Dilemma and documentaries like Food, Inc., interest in locally produced food as a way to both be healthier and friendlier to the planet has surged. In addition, there is growing interest in urban agriculture as an economic development and community revitalization strategy – with the potential to provide jobs, greenery, and healthy food to many inner-city neighborhoods that lack all three… Read more »
It’s the easiest thing in the world to step into Georgeanne Brennan’s nearby farmhouse kitchen.
The award-winning cookbook writer’s seven students keep up a friendly banter as they prepare a Sunday meal on day two of her “Provence in California” cooking class. It all starts with a glass of chilled rosé to accompany pizzas smothered in cheese, homemade pork sausage, garden vegetables and herbs baked outdoors in a wood-burning oven. It continues with a leg-of-lamb feast served with homemade zinfandel on a table set in the French country style with brightly colored linens under an ancient walnut tree located just outside the kitchen door.
There’s no resisting the symphony of aromas that beckons from inside as cumin and coriander seeds toast in a pan next to spring garlic sautéing in olive oil on an adjacent burner. The smell of beets… Read more »
One of the good things about the Sacramento restaurant community is that it really is a community. And the cooperative spirit is showing up in that most elegant of items: compost.
I know. How romantic. It’s why people go to culinary school.
Seriously, what makes this a cool story is that 10 of the big-name restaurants on the local scene have joined in a handful of environmental programs, and the biggest effort – the composting project – wouldn’t have worked without most of them playing along.
That’s because to make compost, you need a certain amount of, you know, garbage.
And not just any garbage. We’ll get to that… Read more »