Jenny Breen Local Chef/Educator I take great pleasure in cooking and feeding people, and I love to teach others how to use simple, delicious ingredients to find that joy. One of the deepest sources of that pleasure is knowing that the food I am using has been raised and tended …
Eli Effinger-Weintraub Do It Green! Minnesota Nothing tastes better on a hot summer day than a crisp, cool salad. Before you toss up that salad, consider where the lettuce and other fruits and vegetables on your summer plates come from. If it’s like most conventional produce in this country, it …
Sara Grochowski Do It Green! Minnesota Since the 1970s, the increase of multi-national food companies has increased the size of not only farms but the overall food system. During this same time period, a slow and steady movement of small farms began selling a variety of products to local communities, …
Mike Mitchelson Editor, Food Service News You’ve seen the trucks: Sysco, Reinhart, U.S. Foodservice and others, transporting food to restaurants across the country. And, yes, it’s true. Even here in the Midwest, your food travels on average from 1,200 to 1,500 miles to get to your plate, depending on which …
Liz McMann Mississippi Market Co-op In a country where rivers of high fructose corn syrup flow through our food system and the food recalls never seem to stop, something really miraculous is happening. In the shadows of genetically modified corn fields and pre-made frozen peanut butter sandwiches, people are starting …
