The omnivore’s other dilemma: expanding access to non-industrial food
Grist - 3/29/2011. by Bob Comis. Real food security is not only about developing infrastructures to make it possible to get local meat into supermarkets like Price Chopper. There is cultural work to do as well, including changing the "race to the bottom" supermarket mentality.
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Chile crisis of 2011 reveals need for more resilience and diversity on the farm
Grist - 3/29/2011. by Gary Nabhan. The record freeze that hit the U.S. Southwest and Northern Mexico in early February is still affecting vegetable availability and food prices in general more than 6 weeks after the catastrophe. Restaurants across the U.S. are rationing peppers and tomatoes on their sandwiches and in their salsas. Prices for peppers have jumped as much as 50 percent, and for tomatoes by 15 percent, due to crop damages resulting from the worst freeze in southwestern North America since 1957. Climate change is scrambling where the most optimal conditions for each vegetable variety will occur in the future. We now need to diversify our food production strategies and broaden our crop diversity if we ourselves are to "weather" such stresses.
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Chemical Industry Drafted Bill to Modify Maine's Kids Safe Act
Maine Public Broadcasting - 3/29/2011.by Susan Sharon. The sponsor of a bill that environmentalists say would dramatically weaken Maine's Kid Safe Products Act acknowledged today that the chemical industry drafted the language. Republican Rep. Jim Hamper says the proposed reforms are necessary to improve the act, which he thinks is overly broad and creates uncertainty in the business community. The LePage administration supports the bill, but is also supporting another measure that's being billed as a "compromise."
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The art of making traditional Maine chowder
Bangor Daily News - 3/29/2011. by Sandy Oliver. A rich, flavorful, thick-with-ingredients chowder is a Mainer’s birthright, or at least ought to be. I am convinced that in all likelihood, chowder was the first dish concocted in Maine by non-natives, very likely by the same European fishermen who brought codfish caught and salted on the Grand Banks ashore to dry in Maine fishing stations along the coast. I’ll bet anything that they were not roasting beef and baking apple pie.
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