a weekly round-up of our favorite finds from the front lines of food
- Food and art cross-pollinate on the site Feasting on Art (image from site above). Read more in this Saveur profile.
The moving target that is sustainable seafood, and how chefs should make sourcing decisions got more attention in the Boston Globe. "The public perception of chefs is that we operate in some sort of sphere that only has to do with idea and ideologies. We have a lot of practical considerations."
- Could southern Appalachia become a new world truffle capital? "The next few years are the moment of truth for the burgeoning industry,"says Tom Michaels, owner of Tennessee Truffle.
- Chefs differ in their enthusiasm for Yelp and making everyone a critic. Sometimes it's not half bad: "It used to be that if you got a bad review in the New York Times, you had to close. It was like the theater. There was only one guy who decided everything. There are so many more people reviewing everything today. Nowadays, if you get a bad review in the Times, you can still make it.”
- Kids can now play a host of new farm-centric games on the computer, but they're more Big Ag than CSA.
- For grown-up students who want to get series about farming, college extension programs are offering more for small plot and urban farmers.