An exaltation of apples
Zester Daily - 9/15/2010. By Nancy Harmon Jenkins – Tarte Tatin was invented, so we are told, late in the 19th century by one of the two Tatin sisters, les demoiselles Tatin, who kept a restaurant, the Hotel-Terminus Tatin, in the Loire valley town of Lamotte-Beuvron. Yeah, right, I used to say, and Marco Polo brought back pasta from China. But it turns out the legend is credible: We actually know the names of the sisters. |
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Perry dairy farmers’ mission: Keep milk industry in Maine
Bangor Daily News - 9/15/2010. By Sharon Kiley Mack – Perry: Herb McPhail is a dairy farmer near Gleason Cove on Passamaquoddy Bay. He has been a farmer for all of his 52 years and says he knows nothing else. He milks 19 Jersey cows – which he lovingly calls his “Rocky Ledge Girls” – by himself twice a day, rising at 6 a.m. and making his final barn check at midnight. |
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‘High-fructorse corn syrup’? Never heard of it
Grist - 9/14/2010. By Tom Laskawy – If you can't beat 'em ... confuse them. That seems to be the new motto of our good friends at the Corn Refiners Association, the lobbying group and manufacturing association that represents makers of high-fructose corn syrup. The AP is reporting that the group has petitioned the FDA for permission to identify high-fructose corn syrup on food packaging as – wait for it – "corn sugar." |
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The good food evolution
Common Dreams - 9/13/2010.By Grace Lee Boggs – Most Americans still believe we have no alternative to the food produced by agribusinesses who care as little about our health as they do about the health of the chickens, turkeys, cows and pigs, so tightly packed in pens and cages on factory farms that the floor is scarcely visible, and where visible, is covered with excrement. Fortunately, another healthier agriculture has been emerging in the last few decades. |
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