The U.S. Department of Agriculture (USDA) today released a proposal intended to get more organic food onto shopping lists and dinner plates across the country by pooling money from organic farmers, handlers, and processors to promote the sector, educate consumers, and conduct research on organic production methods. Once up and running, the program could invest … Continue reading Organic Checkoff Program Advances
American seafood enthusiasts have spent years dining on salmon, shrimp, and the occasional mahi mahi. Now a new, rather unexpected fish is starting to creep onto menus and into seafood shelves at supermarkets: lionfish. As a growing number of people become aware of the vast environmental havoc this small fish can wreak, a group of … Continue reading Invasive Lionfish Coming to a Menu Near You
GLOUCESTER — Even after a long, brutal winter, Julie LaFontaine loves the cold. To LaFontaine, executive director of the Open Door food pantry, cold doesn’t mean winter; it means the opportunity to help the agency’s 6,000 low-income clients get access to fresh produce, meat, and dairy products. Open Door is among the many food pantries … Continue reading Fresh ideas — and foods — at food pantries
Finding The Market restaurant on Cape Ann is not simple. To get there, diners must traverse the mazelike roads of Annisquam village. And it’s easy to drive by the place once or twice—the only indication that the modest, shingled shack holds an eatery is a faded sign left over from a previous tenant, the Lobster … Continue reading Outdoor dining in Annisquam
The new public market opening this summer in Boston will never sell a banana or an avocado. In the winter and spring, when there are fewer vegetables in the fields, there will be fewer vegetables in the market’s stalls. And if local fishermen can’t catch it, it won’t be on offer. The Boston Public Market … Continue reading Boston to launch the nation’s first ‘all-local’ public market
Veronica Janssens, co-owner of Batch Ice Cream in the South End, has been in the frozen confection business for about five years. But in between formulating flavors and churning out pints, it can be hard to find time to scrutinize financial statements or plot a course for growth. So, Janssens said, she decided she needed … Continue reading Learning the business of food
As consumer demand for local, organic and fresh foods continues to grow, the enormous multinational firms that are collectively being called Big Food are in the position of having to rework, reshape and reimagine themselves.