Environmentalist Eric Lohela, talking to Serious Eats about his worthy-sounding Food Scrap Collection program in the city of Santa Barbara, California. It offers composting services to businesses. As an aside, I was at a luncheon (not just lunch! luncheon) earlier this week and one of the owners of Sweet Melissa said that NYC may soon be offering a similar program because so many businesses are asking for it. If there isn’t one in your community, make noise! —Snacktime
Did you know you can’t use food stamps at most New York City farmer’s markets? I’m guessing that’s true of a lot of places. Too bad, because there is a great new project that could make farmer’s markets even more attractive to food stamp users. The Wholesome Wave Foundation, founded by Chef Michel Nissan and Gus Schumacher, a policy guy, has launched the Double Value Coupon program, which doubles the amount of food that can be purchased with the subsidy at farmer’s markets. Only the ones that accept the stamps in the first place, of course.
The data reflects, generally, what we already suspect about our own behavior: How much we spend on food — like how much we spend on anything — is most directly a result of how much money we have. People making $40,000 to $50,000 spent $5,560 on food in 2009. People making more than $125,000 spent $12,655 — more than double. Did they buy twice as much food? Not likely, says Hayden Stewart, an economist at the US Department of Agriculture: they buy more expensive food. “Better cuts of meat, more organic foods, more gourmet or prepared foods — they all cost more, and when people have the money, they’re often willing to pay.”
I foolishly hadn’t realized that there were entire blogs dedicated (such as this one, aptly named Foodspotting) to the process/hobby of taking pictures of your food. I thought people were taking pictures of their food to then discuss the food. How silly of me, and how… meta of them.
To help attract national attention, John Besh and Paula Deen, the queen of southern cooking and Food Network star, are teaming up during the festival to hype local seafood and raise money for the Louisiana Wildlife and Fisheries Foundation.
The pair will put on a cooking demonstration and tasting of “Shrimp and Grits” on Saturday. Then they, and other chefs, will serve up Louisiana seafood at a $300-a-plate dinner at Besh’s flagship restaurant, August, that evening, with all proceeds going to the foundation.
Even were the authorities disinclined towards leniency, though, the settled law is on his side. In 1973, writing for the majority in Momma v. Boy, Thurgood Marshall famously stated, “It is the Court’s considered opinion that these unfortunate events could have been mitigated or avoided entirely by Plaintiff through the simple expedient of the bitch bringing [Defendant] a damn burger.”
From a friend, who sent it to me with the comment “Sometimes I don’t miss Portland at all.”
No, really, that is ALL a discussion of whether requiring someone to be vegan to work at a vegan restaurant is discriminatory. My absolute favorite is “when there are plenty of vegans who would have their life enriched by working for an all-vegan business, why give the position to someone who simply needed a job?”
Be vegan, don’t be vegan, I support your diet choices, my friends, even if like me you eat honey-roasted peanuts and Pepsi for dinner.
But this reminds me of my annoyance with most so-called “radical” spaces—they become ways for people to purify their lives and feel superior to/exclude others rather than to make actual change in the world.