5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Say the name "Franny's" to any pizza-loving New Yorker, and they'll grow visibly excited. Francine Stephens and Andrew Feinberg, have developed a large and loyal following for their Brooklyn restaurant, due in large part to their commitment to using sustainable, in-season, locally-grown ingredients.
In their new book, "Franny’s Simple Seasonal Italian," the duo, along with food writer Melissa Clark, celebrate the fundamental pleasure of fresh food gotten straight from the men and women who grow, raise and craft it.
Creating those trusting relationships is an essential and enjoyable part of the process. It can also be a little intimidating for people who aren't used to coming face-to-face with the people who produce their food, or fruits and vegetables that don't come shrink-wrapped from the grocery store.
Feinberg and Stephens are here to help your confidence bloom.
Five Ways to Maximize Your Farmers Market Visit: Andrew Feinberg and Francine Stephens
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Emilie Dayan, writes a weekly SFA blog series called "Sustainable South" about food and the environment, nutrition, food access, food justice, agricultural issues and food politics.
In recent years, there has been a lot of talk about urban agriculture and the solution it provides for sustainable and healthy living. The Jones Valley Teaching Farm (JVTF) in Birmingham, Alabama, however, is much more than an urban farm. Their vision is to educate 10,000 Birmingham children annually.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
When fresh fruit comes along, you must pick it. May 20 is National Strawberry Picking Day!
Nothing says springtime like fresh fruit, and there’s nothing quite as satisfying as picking your own. This time of year fruit farms across the country open their gates to let the general public help themselves to their latest crops.
Picking your own fruit isn’t only a fun outing with family or friends; it’s also an opportunity to meet and support local farmers. You get a better sense of how the food you enjoy is cultivated, and smaller farms often use more sustainable growing practices.
Plenty of traditional foods pack an emotional whallop, but few of them back it up with a sensory punch as strong as horseradish's. The pungent root is a key part of a Passover Seder plate (along with salt water-dipped vegetables, a shank bone, a hard boiled egg, a sweet paste of apples and nuts called charoset, and a bitter vegetable - often lettuce) and symbolizes the harsh lives of the Israelites before they were delivered from slavery in Egypt.
Tracie McMillan adapted this essay in part from her reporting for The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table. She is a Senior Fellow at the Schuster Institute for Investigative Journalism and a 2013 Knight-Wallace Fellow at the University of Michigan . You can follow her @TMMcMillan.
A few months ago, a small farmer in the Northeast approached me at a conference, intense and red-faced. How could I say that Americans shouldn’t pay more for their food?
She sold lettuce and beets to well-heeled women, their ears dangling gold and fingers sporting diamonds. Yet many of them balked at the prospect of paying an extra dollar per pound. To grow her food without extensive chemicals, and to sell her wares at market, she needed to fetch a higher price. Surely, couldn't these women could pay more?
Well, yes, I conceded, those women could probably afford to pay more. That doesn’t mean we have to. Because it’s not the farmers who get most of the money we spend on food. It’s everyone who's standing past the farm gate.
Green markets, farmers' markets, fresh markets, wet markets - whatever you call them, these are the places that make Walmart, Tesco and other supermarket chains look like crimes against cuisine.
Often centuries old but full of freshness, markets are usually packed with dozens of vendors and worth visiting even if you have no intention of cooking anything yourself on your vacation.
See 10 of the world's best fresh markets on CNN Travel.
Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Jay Pierce is the chef at Lucky 32 Southern Kitchen in Greensboro and Cary, North Carolina and frequently contributes to Edible Piedmont Magazine and the restaurant's Farm-to-Fork blog.
As this year’s political season wends its way to Election Day, we voters will be implored to act, decide, stand up for what we believe in. Our voice matters; as every child learns in school, one vote can make a difference. No matter how disaffected or energized you are by rhetorical jousting about healthcare, debt ceilings or foreign aid, there is one topic that hits close to everyone’s home: buying and eating food.
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Around these parts, we talk a heck of a lot about the notion of "scorpacciata" - a term that means consuming large amounts of a particular local ingredient while it's in season. We do our best to eat that way as often as we can, but Blackberry Farm's executive chef Joseph Lenn really puts his money where his guests' mouths are, serving multi-course meals, made from seasonal, farm-fresh products and produce, grown just a few feet away from his kitchen.
Here's how he keeps things fresh on the farm, all year 'round.
Five Ways to Bring the Farm to Your Table: Joseph Lenn