Best of

My favorite pieces.

 

This Little Piggy Goes Home
Mother Jones
How the lack of small-scale slaughter facilities hampers both local meat production and distribution. Includes brief, author-shot video of a custom slaughterer named John Taylor, aka “One Shot Johnny,” who takes his job very, very seriously, and he’s very, very good at it.

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In Britain, a Rite and a Right
Washington Post
Both England and America are in the grips of grow-your-own fever, inspired by TV food personalities Hugh Fearnley-Whittingstall and Jamie Oliver on one side of the Atlantic and first lady Michelle Obama and Berkeley restaurateur Alice Waters on the other. The trend is driven partly by economics, partly by the desire to eat locally grown food and reconnect with the seasons. While there are ever-longer waiting lists for community plots on both sides of the pond, but England’s allotment system has stronger and deeper cultural roots, thanks to long-standing government support.

Menu’s pastoral descriptions may not be what they seem
San Francisco Chronicle
What’s in a name? Seeing a “White Marble Farms” pork chop listed on a menu at a restaurant that serves sustainable, organic, local ingredients where possible, one could be forgiven for making some assumptions about it. But the pork, while quite tasty, was not what it seemed.

Bar None
Grist
Clif Bar’s husband-and-wife CEO team talk about staying independent in a Big Organic world.

Review: “Hungry City”
Financial Times
The current food crisis is nothing new, according to Carolyn Steel in her wide-ranging and engaging book, “Hungry City: How Food Shapes Our Lives.” Cities have struggled to feed themselves since man first got sick of chasing woolly mammoths around with sticks.

The Groaning Table
Sierra
A national discussion of food politics has sprouted practically overnight. Eating is not only an agricultural act, these new voices tell us. It is also an ecological act, and a moral, political, and ethical one. But the following books, films, and Web sites don’t scold—simply celebrate the pleasures of growing, cooking, and eating.

The Bi-Rite Stuff (PDF)
Edible San Francisco
COVER STORY: With a new farm in Sonoma and a new arts space in the Mission, Sam Mogannam is determined to turn his tiny grocery store into even more of a nexus of food and community.

The Sustainable Pork Smackdown (PDF)
Edible San Francisco
Should Bay Area residents choose locak pork over that from the Midwest? Maybe…but maybe not. Here are five reasons to think hard about that pork on your fork.