local food

A shift is underway to promote sustainable local economies, in part, a necessary response to increased fuel costs, and global warming threats. Creating a local food economy means...

New company in SF will grow your vegetables for you in your own backyard. If you have extra space you can get a discount for allowing them to grow excess to sell to other urbanites.

A list of resources for caterers who specialize in creating green events, and use local, organic food. Many of them specialize in vegetarian or vegan events as well.

What's seasonal in early spring? What do you have to look forward to as produce rolls in? Find out five seasonal products available now or soon.

Restaurant owners Brad and Libby Birky change the menu at their SAME Café daily to keep things interesting. Theirs is also one of the few restaurants in Denver to serve mostly organic, local food.

But these things aren’t totally unique. What is rare is that there are no prices at the SAME Café. Patrons decide how much they’re going to pay.

There are many, many ways to go about preparing olives for consumption in their whole form, but all the methods are working off a few common principles. Nick's made a video showing how to convert your freshly picked/bought olives from weird, yucky tasting, green berry things into the food of the gods.

Entering the scene in force just a couple of years ago, the student movement for fair and local food on campuses and for launching college-based farms is taking off across the country.

The Flexitarian Table's Peter Berley shares two locally-sourced recipes.

I’ve been a fan of Ida Mae’s since it opened: before, even, since we live around the corner and waited impatiently for a year or so before it finally opened. We saw the deliveries from Greensgrow, our neighborhood farm, and we watched the space transform. We attended the opening day reception, and watched our Fishtown neighbors pile in to add their good wishes to the chorus.

Is “buy fresh, buy local” a “bandwagon”? And if it becomes one, is that a bad thing? After all, it’s not exactly a restaurant fad. Eating on giant beds? Serving foam with everything? Those are fads. Serving fresh food that’s actually in season? Not so much.

Each day 34,000 children under the age of five die from hunger and the diseases that hunger brings. At any given moment, almost 800 million people in the world are going hungry. Why? Is there enough food to go around? Would feeding everybody in the developing world mean increasing hunger in the West?

Why not just run to the supermarket instead? Well, I'd taken a challenge from the Lansing Localvores to eat local for the next six days - that means consuming only foods grown, raised or made with products from within 100 miles of where I live.

The Lansing Localvores are a growing group of about 10 Lansing-area residents who are concerned about the environment, what Americans will do when our fuel sources run out and are trying to find ways on a local level to make things better.

Eat yummy and local food through Italy: Agriturismos are subsidized by the Italian government in an effort to help small, family-run farms to survive in the environment of factory farming. On the contrary back home, the US government subsidizes corn – city sized cornfields. The subsidy creates an eerie mono-culture, depletes valuable top soil, and strips the power from the family farmers and hand it to large corporations.