Summer means ice cream, and Sweet Bite Creamery of Washington, DC has been defining frozen desserts at DC regional farmers’ markets lately. A photo tour is in order. Come aboard!
All is not lost in the Motor City. A Michigan State University study suggests that the 5000 acres of vacant land could provide Detroit’s residents about 70% of the vegetables and 40% of the fruit that they need. Could a new version of Facebook’s Farmville be on the way???
Like other American innovations, other countries have hijacked this delicious treat and made it their own. Why do these countries offer such supurb frozen concoctions? First, fresh ingredients like fruit and cream help. Bulgaria, Hungary, Korea, Brazil, and Argentina top the list
While I was in Amsterdam for the GRI Conference in May, I met Katarzyna Dulko, a freelance journalist who is also a sustainability manager for a leading European conglomerate. I thought I’d ask her to share her interests—in some ways she is like a Polish Rachel Carson.
As Professor Laudan explains in her blog and in the Utne Reader, wistful nonstalgia masks the reality of what fresh and natural used to mean
Ashley Allen and Tricia Widgen started Sweet Bite Creamery, which features a collection of ice cream sandwiches that are not your ordinary Klondike Bar.
After 11 generations, the farm, or “Tuttle’s Red Barn,” which by some accounts is the oldest continually operating farm in the United States, will close its operations.
Former boxer Zeljko Mavrovic is a successful grain producer and baker, educating Croatians about organic food and sustainability while providing economic opportunity. According to Mavrovic, he wanted to invest his boxing earnings “in something that would not only allow me to continue to grow personally, but also to bring benefits to a larger community and to planet Earth.”
A walk through Amsterdam’s Aelbert Cuyp market gives you a first-hand introduction to the high-quality, fresh, and local products for which The Netherlands is famous.
Forage takes cooking from local ingredients a step further: the restaurant actively request ingredients from local home gardeners, and set aside hours during the week (Sunday after brunch) during which locals can come by with their home grown produce for tasting and inspection.
We hear much noise over the need to buy local and especially, organic. The Obamas are one reason, but the past several years have seen a backlash against processed foods and a surge in combating the USA’s hideous obesity problem. Buying organic, however, requires more than purchasing products with a green leaf on the label. [...]
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