In that flaky crust is a whopping three and a half pounds of tomatoes, cooked down with caramelized onions and herbs and cozily blanketed with an oh-so-Southern hit of mayo and a not-so-Southern-but-really-really-good dose of fontina and parmesan. More tomatoes sit on top—fresh instead of roasted—for a pretty visual touch alongside some leaves of basil. It’s a gorgeous pie, and to be perfectly honest, one of the best things to come out of our test kitchen all summer.
Whole Foods recently announced that it wants all of its suppliers, even those raising large numbers of broilers indoors, to shift over to slower-growing breeds of chickens.
The shift will take eight years. Whole Foods and the Global Animal Partnership, an organization that Whole Foods set up to create welfare standards for its suppliers, say that this will apply to 277 million birds annually. That represents about 3 percent of the country’s broilers.
The slow-growing bird “is a much better, healthier chicken, and at the same time it’s a much [more] flavorful chicken as well,” Weening says.
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MEDIA CONTACT: Kate Payne, 347-933-0403 email@example.com
Austin Fermentation Festival, October 25th, 2015, Austin, TX
Keynote Speaker: Jennifer McGruther of Nourished Kitchen
October 25, 2015 (AUSTIN, TX) – Texas Farmers’ Market and Presenting Sponsor Barr Mansion announce the 2015 Austin Fermentation Festival with keynote speaker, blogger, author, and traditional foods advocate Jennifer McGruther.
The Austin Fermentation Festival is an educational event that celebrates all things fermented in Central Texas and will run from 9am – 4pm at Barr Mansion (10463 Sprinkle Road, Austin, TX 78754). Proceeds from this event will benefit the Texas Farmers’ Market Farmer Emergency Fund, which offers financial assistance to TFM farmers and ranchers in times of environmental, personal or other crisis.
The day will include a series of fermentation workshops (covering topics such as kimchi, kefir, cheese making, charcuterie, beer, sourdough, vinegars and lacto-fermented vegetables); a community culture swap; a kraut mob; fermented foods and product vendors; book sales; festival-inspired lunch for purchase from local purveyors; fermented beverages and alcohol; a mini farmers’ market; and live music.
Attend by securing general admission or VIP tickets at http://fermentatx2015.eventbrite.com, where online donations to this fundraiser event are also accepted. Vendor applications are accepted here bit.ly/AFFVendorApplication2015 and workshop presenter applications accepted here bit.ly/AFFWorkshopApplication2015.
For more information, please visit http://texasfarmersmarket.org/austin-fermentation-festival/.
By Bob Benenson and Jim Slama, FamilyFarmed
Chicago on Monday hosted the annual James Beard Foundation culinary awards ceremony for the first time, and Rick Bayless — one of the city’s most decorated and highest profile chefs — was frequently on the stage as one of the event’s co-chairmen.
He has a long-running public television show (Mexico: One Plate at a Time), won the Bravo network’s Top Chef Masters competition in 2009, and has written several cookbooks, including More Mexican Everyday, which was just released on April 27.Famed for popularizing regional Mexican cuisine in the city at his Frontera Grill and Topolobampo restaurants, Bayless won his first James Beard award — Best Chef Midwest — at the organization’s inaugural ceremony in 1991, and his most recent this year for Best Podcast (The Feed, which he co-hosts with Chicago food critic Steve Dolinsky). In between, he received James Beard medallions as National Chef of the Year in 1995 and Humanitarian of the Year in 1998, and Frontera Grill received the organization’s Outstanding Restaurant award in 2007.
Yet it is Bayless’ role as a pioneer in helping establish a market for local, sustainably produced — and delicious — food in the Chicago region that, to advocates of the Good Food movement, is one of his greatest lifetime achievements.
Let’s Bring Professional Food Processing to Virginia’s Northern Piedmont
Virginia Food Enterprise Centers (VAFEC), a project of the Carver-Piedmont Agricultural Institute, is working to bring value-added food processing to Virginia’s Northern Piedmont region.
We have an opportunity to build a regional food processing center at the historic George Washington Carver Regional High School in Culpeper County. The center will help provide farmers, food-related businesses, and entrepreneurs with an opportunity to expand or begin creating and selling locally grown, value-added products.
Our Mission: To restore underutilized facilities and establish new food processing centers to create value-added products using Virginia’s diverse produce and agricultural products.
To better understand the feasability of a regional food processing center, we would like to hear from area producers and growers, individuals and organizations, as well as potentialbuyers and other clients that would welcome a food processing facility in this region. Please contact us to learn more about this initiative and how you can become involved.
- Strengthen Local Food Systems
- Provide Fair Markets for Farmers
- Address Food Insecurity
- Encourage Healthier Food Choices
- Create Jobs and Inspire Entrepreneurism
- Spur Economic Development
The community’s input is vital to creating a sustainable center that will benefit our local foods economy!
Virginia Food Enterprise Centers
138 Willow Way Lane
Haywood, Virginia 22722