Vote Food: Tom Colicchio at TEDxManhattan

Change the Way You Eat

Based on Change Food’s Guide to Good Food
guidetogoodfood.wordpress.com

1. Educate yourself – Unfortunately, there is no all-encompassing guide that answers all sustainable food questions, so you need to learn what you can about the food industry and decide for yourself who deserves your support. The following books are a great place to start: Fast Food Nation by Eric Schlosser, The Omnivore’s Dilemma by Michael Pollan, Hope’s Edge by Frances Moore Lappé and Anna Lappé, Stuffed and Starved by Raj Patel. For more recommendations, check out Grist’s Favorite Food Books of 2010:www.grist.org/article/2010-12-20-favorite-food-books-of-2010.

2. Shop sustainable – Where do you get your food? If you answered farmer’s market, CSA or food co-op, you are already concerned with sustainability. Wherever you shop, choose local, organic and/or sustainable items over their industrial, non-local counterparts. When buying meat and dairy, look for free-range, pasture-raised, and antibiotic free. Seek out items with less packaging or skip the packaging altogether by buying bulk items with your own bags. To find sustainable farms, restaurants and markets near you, visit Eat Well Guide orLocal Harvest.

3. Ask questions – One of the greatest benefits of buying your food straight from the farmer is talking directly with the person who grew the food. We ask our farmers all sorts of questions, from ‘what’s the most delicious way to cook this lamb chop’ to ‘what’s integrated pest management’ and ‘do you use any synthetic fertilizers’? If your local grocery doesn’t carry local or organic foods, ask the manager about it! You’d be surprised at the buying power you plus a few friends possess. Check out Huffington Post’s Seven Great Questions to Ask Your Farmer or visit Sustainable Table’s Question Guide.

4. Eat Less Meat – Eating lots of meat is not only bad for you, it’s bad for the environment. Eating less meat can reduce your chances of developing chronic conditions like some types of cancer, diabetes and cardiovascular disease. Meat, especially from industrial feedlots, is hugely energy intensive, requiring thousands of gallons of water and approximately 40 fossil-fuel calories for every edible calorie. When you do want to eat meat, make sure you support farms that raise and slaughter their animals in a humane and sustainable way. For recipes and resources for going meatless, visit Meatless Monday.

5. Eat seasonal – No matter the season, our supermarkets are filled with a vast array of produce from all around the world. But just because you can find a stalk of asparagus in January doesn’t mean you should eat it! Eating seasonally means buying produce that’s grown locally and eating it right away. Local food has a lesser environmental impact, is fresher, and is produced by your community. That means eating seasonally is healthier for you, your community and the environment! To find a Farmer’s Market near you, visit Local Harvest. To find a CSA in NYC, visit Just Food’s CSA finder.  You can also find Farmer’s Markets and CSAs at the Eat Well Guide.

6. Grow your own – There’s no better way to know your farmer than to be your farmer! Growing your own food guarantees the most healthful, freshest, and satisfying produce you can get your hands on. From a few herbs or sprouts in your kitchen window, to a full veggie patch at your local community garden, growing your own food is the coolest way to go green. For NYC dwellers, find a garden through Green Thumb. If you have high hopes and a tiny apartment, check out Windowfarms!

7. Cook – Eating out poses many challenges to the sustainable eater. How and where does the restaurant get its ingredients? How much food do they throw away? What’s their water consumption? The only guaranteed way to know your food is prepared sustainable is to see the meal start to finish; from buying (or growing?!) the ingredients, through the peeling, chopping, roasting, sautéing, and plating, clear to the last delicious bite. For culinary inspiration, visit Chef Michel Nischan’s recipe page.

8. Drink Local – Approximately 33% of the 2.4 million tons of PET plastic discarded every year is from water bottles—that means 800,000 tons of plastic water bottles will sit in a landfill for thousands of years before decomposing. Bottled water is no safer than tap water; in fact most bottled water is tap water! Trash the bottle and drink your local tap instead. To uncover more facts, watch the story of bottled water at Food & Water Watch. If you need a water refill, visit TapItwater.com to locate a spout, or download their app!

9. Get Involved – Change happens because dedicated people like you support it. Decide on the issues that matter most to you and start or join the campaigns that protect them. Visit non-profits that are fighting for good, clean food like the Environmental Working Group andSlow Food USA to get started.

10. Enjoy! Eating can and should be the simplest joy we all have. Sharing a meal brings people together in a way that little else does. Knowing that the food you eat is grown with care for the environment, farmers, animals, and your own health will only add to your joyful food experience. For tips on creating a loving food environment, check out Laurie David’s new book “The Family Dinner.”

Debut Documentary: Unacceptable Levels

Unacceptable LevelsOver 80,000 chemicals flow through our system of commerce, and many are going straight into our bodies. Even our unborn children are affected. Due to this constant exposure, we have approximately 200 synthetic industrial chemicals interacting with our cells every single day. Until recently, modern science really didn’t understand what that could mean for all of us in the long run, but that is changing.

Unacceptable Levels opens the door to conversations about the chemical burden our bodies carry so that we can make informed decisions now and in the future. The film poses challenges to our companies, our government, and our society to do something about a nearly-unseen threat with the inspired knowledge that small changes can generate a massive impact..

Foodopoly Author Wenonah Hauter Comes to Austin

Foodopoly Author Wenonah Hauter Comes to Austin

AUSTIN, Texas – The past few months have seen a slew of corporate mergers with giants such as Kroger and Anheuser-Busch extending their control of the market. These mergers are just part of a trend of placing the control of our food system in the hands of a select few, creating a Foodopoly. Wenonah Hauter, the executive director of the national consumer advocacy group Food & Water Watch, will be in Austin, TX discussing her new book, Foodopoly: The Battle Over the Future of Food and Farming in America on August 7, 2013.

Foodopoly has been called “…a meticulously researched tour de force…examines the pernicious effects of consolidation in every sector of the food industry” by Publishers Weekly; “A forceful argument about our dysfunctional food system” by Kirkus Reviews; and“politically brave” by the San Francisco Chronicle. In addition, Foodopoly has received praise by such environmental and food justice luminaries as Bill McKibben, Vandana Shiva and others.

Who: Austin Public Library hosts Food & Water Watch Executive Director Wenonah Hauter to discuss her book, Foodopoly.

What: Join Wenonah Hauter for a presentation on Foodopoly and book signing, followed by a Q&A session. For more details visit the event page.

Where: Austin, Texas Public Library, Manchaca Branch, 5500 Manchaca Road, Austin, TX

When: Wednesday, August 7, 2013, 7pm

Interviews available: Wenonah is available for phone interviews prior to her arrival in Austin during the week of July 29- August 2 and on Monday, August 5, 2013. Please contact Anna Ghosh at aghosh@fwwatch.org and 510-922-0075 to schedule.

About Foodopoly:

Through meticulous research, Hauter presents a shocking account of how agricultural policy has been hijacked by lobbyists, driving out independent farmers and food processors in favor of the likes of Cargill, Tyson, Kraft, and ConAgra. Hauter illustrates how solving this crisis will require a complete structural shift, a grassroots movement to reshape our food system from seed to table, a movement that has the commitment and foresight to build the political power necessary to change the way food is produced, marketed, distributed and sold—a change that is about politics and economic change, not just personal choice. More information about Foodopoly and Hauter can be found at www.foodopoly.org

“Food & Water Watch works to ensure the food, water and fish we consume is safe, accessible and sustainably produced. So we can all enjoy and trust in what we eat and drink, we help people take charge of where their food comes from, keep clean, affordable, public tap water flowing freely to our homes, protect the environmental quality of oceans, force government to do its job protecting citizens, and educate about the importance of keeping the global commons — our shared resources — under public control.”

Tribeza Summer Solstice Chef’s Table Series

FOR IMMEDIATE RELEASE

TRIBEZA SUMMER SOLSTICE CHEF’S TABLE SERIES
TRIBEZA presents its first biannual Chef’s Table Series with Austin’s top restaurants

WHAT: Through the upcoming TRIBEZA Chef’s Table Series Austinites will have the opportunity to gather around the table with their favorite chef, getting to know his inspirations and processes.  Each participating chef will create a special multi-course menu inspired by the summer season for this set of dinners, inviting guests to join them in their restaurant’s private dining room.  Many of the participating chef’s are using local, sustainable ingredients for the dinners.  Dishes include lobster, oysters, heirloom tomato salad, summer truffles and more.  Tickets purchased in advance are required.

WHEN: Monday, June 27 – Wednesday, June 29

The TRIBEZA Fall Fete Chef’s Table Series, featuring autumn-inspired dishes, is scheduled for mid-October..WHO & WHERE:

Shawn Cirkiel, Parkside
James Corwell, Haddingtons– Scallops, Foie Gras, Venison…
Todd Duplechan, TRIO– Lamb Loin, Gulf Shrimp, Lock Salmon…
Ned Elliott, Foreign & Domestic– Truffles, Lobster, Oysters, Desserts by Jodi Elliott…
Julio-Cesar Florez, La Sombra– Cebiche, Ensalada, Parrillada…
Britt Markle, Shoreline Grill– Big Eye Tuna, Wagyu Steak, Gulf Red Fish…
Deegan McClung, Jeffrey’s- 5-Course Tasting Menu featuring Heirloom Tomatoes
Rene Ortiz, La Condesa
Brian Wubbena, Truluck’s– Sautéed Crab Cakes, Scallops, Carpetbagger Fillet…

TICKETING INFORMATION: Visit tinyurl.com/tribezachefstableseries and tribeza.com for ticketing, menus and pricing.

MEDIA CONTACT:

TRIBEZA

Carolyn Harrold
Event Coordinator
(917) 301 5878
carolyn AT tribeza.com

Check back for more information on the following restaurants’ Chef’s Table Series.

Local Flavors at Art City Austin

“Dive into Austin’s fresh and flavorful culinary arts at Art City Austin 2010. With partner Edible Austin, Art City Austin 2010 is showcasing the best of Austin’s local flavors..”

The Art City Austin Café by Edible Austin. Photo by Jake Holt.

“Art Week Austin culminates with Art City Austin, a city-wide art celebration where the creative community and those who support it converge to celebrate Austin’s dynamic art scene. Previously known as Laguna Gloria Art Fiesta, Art City Austin takes place in Austin’s flourishing downtown retail and cultural district. This will be the 60th year of the city-wide art celebration and over 20,000 attendees are expected…”

“The Art City Austin Café by Edible Austin will feature local food partners including Aster’s Ethiopian, Best Wurst, Boomerang’s Pies, Co-Op Coffee, County Fair Catering, Kerbey Lane Cafe, Reel Popcorn, Snowie Shaved Ice, Mmmpanadas, Sugar Mama’s Bakeshop, Tiff’s Treats Cookie Delivery, Ch’Lantro BBQ, Torchy’s Tacos and Zhi Tea…”

Art City Austin runs April 24-25, 2010.

For more information or to purchase tickets, please visit http://www.artallianceaustin.org/ or contact

Jordan Jeffus
Giant Media
512 462-4666