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.
When Americans hand out Halloween candy this week they may inadvertently be contributing to the destruction of orangutan habitat thousands of miles away.
But don't feel guilty. Instead, do something about it.
Many types of Halloween candy - and lots of other packaged foods in the United States - contain palm oil, much of which is farmed in Malaysia and Indonesia, where orangutans live. Wild forests that support the endangered orangutan are being chopped down and burned to grow geometric rows of trees that ultimately produce oil.
According to the Food and Agriculture Organization of the United Nations, 165 million children under the age of five are so malnourished they will never reach their full physical and cognitive potential.
About 2 billion people in the world lack vitamins and minerals that are essential for good health, and around 1.4 billion are overweight - one third of them, obese. Children born to parents suffering from these forms of malnutrition start out with a higher risk of impairment from birth and illness later in life.
Poverty is handed down from generation to generation. Now it's time to stop the cycle.
October 16 is the FAO's annual World Food Day, and the organization is seeking to heighten public awareness of the problem of hunger in the world and stimulate discussions for solutions.
Shrimp prices are skyrocketing to all-time highs, amid a disease that's plaguing the three largest prawn producers: Thailand, China and Vietnam. White shrimp prices are nearing $6 a pound, up 56% from a year ago, according to an Urner Barry index.
Interestingly though, the Cadillac of crustaceans is cheaper than it's been in a long time. Lobster prices, while still a lot higher than shrimp, have fallen recently. But more about that later.
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
A recent report from the United Nations-sponsored Food and Agriculture Organization (FAO) states that bug eating could be an effective way to defeat global hunger and combat climate change.
The report got a mixed reception from the press. For the most part, they, like many North Americans, regard insects as dirty, disease-ridden and gross. Although the report’s key findings made perfect sense, many reporters balked at the thought of making meals out of crickets, ants or grasshoppers. [Editor's note: Not us.]
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor Abigail Greenbaum received her MFA at the University of Mississippi and now teaches English and writing at Berry College in Georgia. Follow her on Twitter @AbigailGreenb.
People from Atlanta call Tommy Haskins several times a week, begging him to sell them feral hog. “It isn’t legal to sell the hogs we hunt,” he tells them. “But you can come down to Twiggs County and shoot one.” In order to sell meat to the general public in Georgia, the animal must arrive alive at an approved processing facility, and be inspected prior to slaughter.
Feral swine eat a low-fat diet. Most are too lean to use for making bacon, even the 160-pound hogs that Haskins and his clients bring down. Folks searching for feral hog are often immigrants from Vietnam, where lean pork is wrapped with banana leaves in a dish called gio lua.
Local food advocates also clamor for field-shot pork. Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish, written by the Texas hunter and chef Jesse Griffiths, includes recipes for smothered wild boar chops with anise brine and wild boar rillettes. Haskins doesn’t bother with anise brine. He prefers hickory-smoked hams, basted with apple juice.
On his property southeast of Macon, Haskins rarely goes a day without glimpsing hogs, which he calls “piney woods rooters.” These hogs have mixed pedigrees. Some may have descended from Spanish swine introduced in the 1500s. Others are released or escaped domestic pigs that bred with Eurasian wild boars that were imported for hunting.
Editor's Note: Greg Drescher is the Vice President of Strategic Initiatives at The Culinary Institute of America. Drescher is also an inductee of the James Beard Foundation’s Who’s Who of Food & Beverage in America. He is a speaker at the Menus of Change summit in Cambridge, Massachusetts, from June 10-12. The conference is hosted by The Culinary Institute of America and the Harvard School of Public Health's Department of Nutrition.
If there’s one group of people who are best positioned to reshape America’s appetites, it’s chefs.
At The Culinary Institute of America, we educate the next generation of the nation’s culinary leaders about the techniques of their craft and the principles of flavor.
Increasingly though, our students must understand that, to be successful, they must also think about the health and wellness of their patrons - and that buzzword sustainability.
The food industry is changing across many dimensions, and chefs and culinary professionals must keep pace.
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.
Chew on that while you explore our simple and endlessly delicious tips for eating eco-friendly.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Like every other holiday I can think of, Earth Day comes but once a year. I’m planning to celebrate it more often, namely by going out to eat at the best environmentally friendly places I can find - like the ones below. Please join me.
Cindy’s Waterfront, Monterey Bay Aquarium - Monterey, California
MBA’s revamped restaurant Cindy’s Waterfront debuts on April 27; chef Cindy Pawlcyn will feature wild-caught and sustainably farmed fish that meet the standards of the aquarium’s Seafood Watch program. Pawlcyn’s menu includes dishes like true cod soft tacos with lime-cumin vinaigrette; Monterey Bay calamari with Cindy’s curry vinaigrette; and for the non-fish group, Hunan grilled chicken salad with sesame noodles and peanut sauce.