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Fairway files for bankruptcy :(
nytimes.com
Sad news. Private equity fueled over expansion.
http://www.nytimes.com/2016/05/08/nyregion/no-longer-a-market-like-no-other-fairway-fades.html?smprod=nytcore-iphone&smid=nytcore-iphone-share
Thi...
May
20
Food Revolution Day, Bend, Oregon
Savory Spice Shop Bend
Grow your food, to know your food!
Join us any time throughout the day to learn about growing your own food in Central Oregon, and chat with local farmers about what they offer. We are giving out ...
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sugardetoxme This is marvelous!!!! Thanks for posting. This will show up on our community page on thefoodstand.com website too!
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JulieCockburn Very cool! Thanks so much!
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DietID_TeamDietitians so stellar! cc: @JamieOliversFoodRevolution
How Minimum Wage Hikes Could Affect Small Scale Franchisees
eater.com
"Despite evidence to the contrary, fast-food franchisees say wage hikes will affect their bottom line." These are small privately run businesses we are talking about. #policynews
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DietID_TeamDietitians this is such an important discussion, because a lot of 'small businesses' in America are actually franchises - where the independent business owner absorbs all risk. As someone who grew up in a...
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annefood So true, Rachna. Good to hear your comments on this.
Consumers Continue Reaching for 'Natural' Foods, Despite Not Knowing What 'Natural' Means
eater.com
Such an important issue- people need to be educated about their food! "Concerned shoppers say the FDA should ban the word." #foodnews
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munchiemummy I hope it does get banned. It's such a marketing scam and so upsetting to think how people who *want* to make better choices about their food, are being misled.
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annefood The King of empty phrases!
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etsummer I think we need a whole labeling overhaul! So many buzz words and even images/seemingly official badges and 'certifications' that don't really mean anything.
Another #kitchentip for rice! Use leftover rice to make a quiche crust. #nofoodwaste
Just mix with parmesan, egg white, salt and pepper. Pre bake for a bit to set the crust then fill with your favorite quiche combo. #FoodRevolution
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munchiemummy Genius! I actually have overcooked rice leftover from dinner tonight (got distracted by baby, rice turned to mush! đ) - and we love quiche in this house!
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etsummer @munchiemummy doooo it! This particular recipe I used is here: http://food52.com/recipes/30167-tomato-kale-quiche-in-cheesy-rice-crust
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gingerandchorizo Wonderful idea! Great for gluten freer! đ
Jul
1
Williamsburg Bites Brooklyn Food Tour Tickets
eventbrite.com
Brooklyn, NY
"About this Brooklyn Food Tour
Come hungry! Enough food for lunch! You will feast on delicious foods from local favorites in Williamsburg, Brooklyn. Learn the history of the neighborhood, enjoy so...
Come hungry! Enough food for lunch! You will feast on delicious foods from local favorites in Williamsburg, Brooklyn. Learn the history of the neighborhood, enjoy so...
May
10
@Feedback Feeding 5k kicks off! A celebration of ways to reduce food waste
Union Square Park
@sugardetoxme hosts as MC for the day!
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DietID_TeamDietitians Small holder farmers lose 15% of income due to food lost on farms
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DietID_TeamDietitians From barbara Turk - composting coming to NY city wide in 2018!
WHAT CAN I DO?
Joining the #FoodRevolution means that small steps can start at home, by learning how to cook a few nutritious meals, getting your kids into the kitchen and supporting local food, or even advocatin...
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Brianne School gardens need to be a staple!
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JamieOliversFoodRevolution @Brianne agree! Some studies have shown that children who grow their own vegetables are five times more likely to eat them.
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FarmerDave i second more growing! I've seen it in my own community. Kids and even adults who are part of the growing process have a different appreciation for the food they consume. It's like they treasure...
Here's what 9,000 years of breeding has done to corn, peaches, and other crops - Vox
vox.com
"Corn, watermelon, and peaches were unrecognizable 8,000 years ago."
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etsummer So interesting, looks like everything was small and hard. We've technically been genetically modifying foods then for thousands of years, no?
Chef Alex Raij: 'Thereâs not a loveless meal in the Basque Country' | The Splendid Table
splendidtable.org
""I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero."
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Udi I took a trip last year to Basque country and the food was incredible.
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DietID_TeamDietitians Love the description of piquillo peppers.
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JenniferEmilson Love that region and the recipes that hail from it. How lovely that you were able to visit.
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munchiemummy
So sad. I always preferred those types of supermarkets as opposed to the "upscale" ones when I lived in NYC.
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DietID_TeamDietitians
So sad.. They have been around forever
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Riki
Ouch, Very sad indeed !
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