30 posts tagged “good food on kcrw”

Limequat and Pomelo

Here's a short excerpt of what's fresh this week at the farmers markets. Each week we record the market report on Wednesdays at the Santa Monica Farmers Market.  This gives you a short overview.  Tune in Saturday at 11am on kcrw.com to hear the full report and the rest of the show.

New at the Farmers Market 1-10-09

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A whole separate part of this Slow Food Nation weekend is Changemakers Day organized by Roots of Change.  In one day there are. about 35 separate workshops going on featuring emerging leaders in the sustainable food systems field.  Our own Market Report host Laura Avery is participating on the panel,  Building "Netmarkets" to Support Producer Viability.

I sat in on Markets and Money - How can business change the food system?  An interesting panel of the big players, Fidele Bauccio of Bon Appetit Management, Walter Robb of Whole Foods, Rick Schnieders of Sysco and Woody Tasch of Investers Circle.  It was moderated by Sam Fromartz.

Slow Money

Woody Tasch

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Slow Money
Who knew that Sysco, one of the largest food purveyors in the country had its own Integrated Pest Management System for produce and has taken 900,000 pounds of pesticides annually out of production.  Woody talked about thechallenges faced by thousands of small sustainable producers in terms of finding investors.  Ergo, his new project Slow Money.  It makes sense when we think of investment we think about our 401k accounts, various other investments and I would guess that none of them are in your local food system. So our thinking has to change.
If we expect our local communities to step up to feed us cleanly, locally and sustainably investment is necessary.  Check out Slow Money!
 

I drove up to San Francisco yesterday (and can I just take a moment to say what a drag it is that KCRW wasn't 'able to boom out of the radio all the way up), to await the beginning of a weekend of insane celebration, sharing and thinking called Slow Food Nation.  Oh, and Eating, I mustn't forget that. 

Evan and Carlo Petrini

Slow Food Nation is the first version yet attempted in the US of the famed Italian Salone del Gusto or Salon of Taste.  Anya Fernald is the head of Slow Food Nation and she is to be cheered for what looks to be the greatest gathering of food artisans and their products as well as the most important food thinkers and writers in the country.  Tens of thousands of happy consumers and learners are expected to wander through the Taste Pavilions, the culinary workshops and the Food for Thought Panel Presentations.

Presentation-of-Declaration

DECLARATION FOR HEALTHY FOOD AND AGRICULTURE
The evening started with the presentation of one of the most important documents of our time. 
I've been working on the Stewardship Council for  Roots of Change.  We helped birth the Declaration by putting together a group of talented thinkers and writers on today's food system.  Read it here. 

Gathering at San Francisco's City Hall were a stellar group of framers and writers to present the final draft to the public. 

After the declaration and a symbolic signing we all trooped across the street for a Come to the Table Dinner. 
A group of about 500 of us sat down to dinner at long tables surrounding The Victory Gardens recently planted in front of  San Francisco City Hall.  Tomorrow is a day full of extraordinary speakers on where we are with our current food system and ways to change.

The Bent Spoon

Listener Wynne C. writes:

After listening to the nationwide ice cream round-up on a recent Good Food podcast, I was disappointed that The Bent Spoon in Princeton, New Jersey was not mentioned.  They have great ice cream with very creative flavors. Check them out!

Wouldn't it be great if we could vote by buying chocolates?  One chocolatier is taking advantage of this week's conventions.  Wear or eat the political button of your choice.

Democrat Chocolates

GOP Chocolates

grapes

How does that sound?

Delicious. You'll see.

Put grapes on a roasting pan in one layer, off the stem. Drizzle with olive oil, salt and pepper.

Roast at 500 degrees for 10 minutes or until the skin blisters. They will get gelatinous and gooey. 

I've been putting them on the grill while they are in bunches. It's faster and adds another dimension.

Try it and let me know.

Silkysmooth

We tasted some incredible custard-style ice cream here last week. It's from a place called Silky Smooth Creamery located in, of all places, the Beverly Center.  High quality, custard-style ice cream is extruded from specialized machines and made from milk whose cows live in Wisconsin.

Give the custard-style cream a try. A Pinkberry's is moving in right next door so they are concerned about surviving. This is some high-quality, delicious ice cream. The flavors are complex and delicate and the ice cream is made by someone who really cares about quality.

A listener wrote in the following:

I am a college student who is not going to have a meal plan this year. What foods can you suggest that can help to stretch my budget that are not Ramen? I am limited to a microwave, but I have a can opener!

What advice can you give?

Post your comments below.