GOOD

So You Think You’re a Foodie?

A sampling of the screwball comedies, sob stories, and sci-fis that anticipated our culinary moment

At a time when chefs, restaurateurs, and recipe-makers are racing to bring back the trends of yesteryear or to put contemporary twists on old comestibles, it’s striking when their pop culture genealogy gets overlooked. Sift through the annals of screwball comedy, fantasy adventure, and science fiction, and you will discover a secret history of zany, pop cultural accounts that foreshadow the current culinary moment. Here is just a handful of our faves.

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Features

Low-Tech Food Artisans Get High-Tech Online Home

Can technology help craft food scale up? The Bay Area entrepreneurs behind Good Eggs are experimenting with a new business model for artisans.

What would happen if some of the Bay Area’s top tech minds collaborated with some of its top foodies to produce an e-commerce site for local food? The result: Good Eggs, a new online platform that's been dubbed an "Etsy for local food" and provides the tech infrastructure necessary to help farmers and artisans spend less time filling out spreadsheets and dealing with distributors and more time making their product, building a customer base, and closing deals. The goal is to help small-scale food production scale up by creating a new tech-oriented business model.

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A New Argument for the 10,000-Mile Diet: Is Locavorism a Crock?

From economic arguments to environmental impact, a new book argues against eating local.

Pierre Desrochers and Hiroko Shimizu, a Canadian husband-and-wife team (he's an economic geographer, she's a policy analyst) is out to upend the turnip cart. The local food movement is badly misguided, they say. In their new book, they've outlined what they call the five essential myths of locavorism: the nurture of social capital, a boost to the local economy, a low environmental impact, safer and more nutritious food, and greater food security, and assembled academic arguments they believe punch those "myths" full of holes. Desrochers told the Toronto Star:

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Hold the Lamb, Eat More Lentils: New Guide Ranks Proteins by Carbon Footprint

Navigating meat choices is a bit easier with this new guide.

Lamb chop lovers, look out! When it comes to environmental impact, not all meat is created equal. It turns out that lamb is the worst, according to a new report released by the Environmental Working Group called the "Meat Eater's Guide to Climate Change and Health." Full of infographics, this highly visual aid guide to understanding the relationship between food and the environment (sort of like a "Seafood Watch" for protein) is well worth checking out.

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Articles

Hollywood Restaurant Tender Greens Is Going Whole Hog This Sunday

An L.A. restaurant hosts a series of "whole animal" roasts so attendees can learn about their unique partnership with farmers and ranchers.



Chefs are becoming more and more invested in the livelihood of the farmers they buy from, but how about getting involved with the actual care and feeding of the animals they raise? Tender Greens, a Los Angeles restaurant with several locations around the city, is doing just that with local ranchers, and to demonstrate their commitment to the process, they're holding a series of "whole animal" roasts which happen monthly at their Hollywood location. In March, attendees watched in awe as a whole goat was seasoned, roasted, and served onto their eager plates.

This Sunday, the restaurant will feature a whole pig, specifically, a Red Wattle pig raised by ReRide Ranch, a farm in Lake Hughes, California, just about an hour north of L.A. Re Ride's proprietor Lefty Ayers will be on hand to talk about how the pig lived, as well as how Tender Greens has given him financial support to raise his livestock in a unique, win-win partnership. The pig will be roasted in a La Caja China, a traditional Cuban fire box, and chefs will then carve the animal in front of a live audience. And they assure us they're going to prepare every last bit of that hog—hoof to snout.

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Articles

Walmart Goes Local

How many reusable bags does it take to tote $1 billion worth of local produce?

In just a few years, locavores might find themselves shopping at a once unthinkable destination: Walmart. The retail behemoth announced new goals to dramatically increase its patronage of local and sustainable farms, according to a New York Times article on Thursday.

While Walmart began to source food from local farms a few years ago—to save on fuel costs and boost its public image—the new goals represent a much more serious effort to focus on local. Plans include investing $2 billion globally in infrastructure for local food distribution, doubling the percentage of local produce sold in American stores, and selling $1 billion worth of produce from smaller, local farms in Walmart's emerging market locations.

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