Who ordered the anchovies?
That's what beach-goers may be asking after a huge swarm of the oily fish descended on the shallow waters of La Jolla Shores, California, this week.
"It is rare to see so many anchovy abutting the surf zone," said Professor Dave Checkley of the Scripps Institution of Oceanography (SIO). "More usually, schools are seen hundreds of yards to many miles offshore." The surf zone is the area in which waves break on shore and humans normally swim.
Get ready for the tomato-mobile.
Ford and Heinz are looking at ways to make car parts out of ketchup by-products, the automaker announced Tuesday.
Heinz uses more than two million tons of tomatoes every year and produces a lot of waste from the peels, stems and seeds.
April 22 is Earth Day, and there's no better way to start celebrating and protecting the planet than by taking a closer look at what's on your plate.
You could also consider joining a CSA (that's community supported agriculture), buying direct at a farmers market, staying as local as possible, keeping a close eye on the origins of your seafood or supporting chefs who are doing the right things for the environment.
Could guacamole and some salsas become victims of global warming? Possibly, says Chipotle Mexican Grill.
The restaurant chain, in an annual report, listed drought and global weather change among a long list of business risks faced by the company.
Love that chocolate Haagen-Dazs ice-cream? But what about the way its makers treat their farmers? How about KitKat and the way its production impacts the environment?
In a campaign to push big companies towards more ethical sourcing, international development group Oxfam is asking people to think about food producers' attitudes towards issues such as climate change and workers' rights the next time they dig into their favorite treat.
Brian Maloof knows it sounds crazy. Why would a small business build a chicken coop on its roof?
Maloof’s father, Manuel Maloof, opened his namesake watering hole in 1956. Manuel’s Tavern has been an Atlanta institution for decades, a place where journalists and cops rub elbows with legislators, carpenters and college students as they belly up to the wooden bar. The same portrait of JFK has hung over the bar since the days when “unaccompanied women” were not welcome. It's surrounded by pennants of Atlanta sports franchises, past and present
But things haven’t been easy lately. So Maloof “put it out there in prayer” and waited.
“I just said, ‘Father, I don’t know what it is that you want me to do, but it sure has been tough. I need some help here,’” said Maloof, who left his paramedic job in 2001 to work at Manuel’s.
The response he got back was "chickens.”
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Last week the Sonoma County Winegrape Commission announced that it wants every single vineyard and winery under its purview to be certified sustainable within the next five years. There’s some question what the method of enforcement will be—since the program is voluntary, running over refusenik farmers with tractors or bunging them into big tanks of bad juice and laughing at them as they splash around helplessly is probably right out. But the whole plan’s a noble goal, and would make Sonoma the first wine region in the country to hit that target.
Given there are over 1,800 vineyards in Sonoma County, some 1,500 individual growers and/or owners and more than 59,000 acres of vineyard land in the county—according to the estimable Karissa Kruse, president of the Sonoma County Winegrowers—it’s an ambitious project. But it’s also an impressive one. And until every last renegade vine is on board, here’s a quartet of sustainably produced Sonoma wines to tide you over.
Zak Smith is an attorney with the marine mammal protection project at the Natural Resources Defense Council in Santa Monica, California.
Did you know that buying American seafood could save a whale?
A new report from the Natural Resources Defense Council finds that 91% of seafood consumed in the United States is imported and nearly every wild-caught foreign fish product sold in the U.S. violates the Marine Mammal Protection Act, endangering the lives of marine mammals around the world.
Countries exporting fish to America are supposed to prove they use safe methods to catch fish destined for the U.S. market. But for decades the U.S. has failed to enforce this law. That means whales, dolphins and sea lions are at risk, and American fishermen who invest in safer methods have a disadvantage in the marketplace.
He's been called "Captain Outrageous," "The Mouth of the South," and this month, Ted Turner turns 75. Learn more about the founder of 24-hour news: Watch "Ted Turner: The Maverick Man" on CNN Sunday 7 p.m. ET.
"Eat it to save it" may seem like a counterintuitive strategy for preserving an uncommon species, but it may be key to their survival. It's a rallying cry for advocacy groups like Slow Food, activists and chefs who believe that the loss of biodiversity in our diets is a recipe for disaster. CNN founder Ted Turner is at the forefront of the movement, with his campaign to acclimate American palates to bison meat.
As chef Jay Pierce wrote in an Eatocracy op-ed, "If you want to preserve the taste of heirloom produce varieties, such as Arkansas Black, Newtown Pippin, and Ginger Gold apples, for future generations, you must buy them and eat them or the mechanics of capitalism will instruct farmers that there is no room in the marketplace for their product, and they will move on to something else, like Granny Smith or Red Delicious Apples or sub-divided exurban residential plots.