our favorite finds from the front lines of food
Camel Milk Cheese? Why not. ''We have a rich culture of [consuming] fresh camel milk so the cheese could be a way of adding value to the product and valorizing pastoral cultures.'' (Fine Dining Lovers)
The Seeds of a New Generation Some Midwestern farmers who have been growing feed corn exclusively are switching over acreage to fruit and vegetables, and increased demand for local produce is making it possible. "While an acre of corn is projected to net average farmers $284 this year after expenses, and just $34 if they rent the land, as is common, an apple orchard on that same acre will make $2,000 or more, according to crop analysts. A sophisticated vegetable operation using the popular plastic covers called high tunnels, which increase yields and extend the growing season, can push that figure as high as $100,000. Until recently, farmers in the nation’s heartland could only dream about such profits because there were so few ways to sell their produce locally." And did you know the Department of Defense is helping with DoD Fresh? We sure didn't. (New York Times)
Georgian chocolate-making kitchen uncovered at Hampton Court Palace "Chocolate was an expensive luxury. Having your own chocolate maker, chocolate kitchen and chocolate room filled with precious porcelain and silver – all this, just for chocolate – was the last word in elegance and decadence." (History Extra, BBC)
Tweet For Your Supper—And Handbag: Brands, Customers, And The New "Social Currency" What is the value of a tweet? And will kick backs devalue that? (Fast company)
With lobsters in mind, legislator proposes ban on some pesticides “Too many Mainers’ livelihoods depend on having a healthy lobster population not to act.” (Bangor Daily News)
California Is So Dry, Some Diners Won't Get Water Unless They Ask "The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' " (NPR)
Women chefs, not just a cute side dish: "They are chefs. Not sexy chefs. Not cool chefs. Just chefs. They should be respected for what they do, and the mass media should be challenged to diversify its coverage of the food industry and when it talks about women, do it in a way that honors their work not their looks." (Foodie Underground)
