vertical farming

Friday Faves — notes from the new gastroconomy, No. 66

weekly round-up of our favorite finds from the front lines of food

  • A powerful use for spoiled food: Kroger Co.'s anaerobic digester in Compton takes unsold food from Ralphs and Food 4 Less and converts it into 13 million kilowatt-hours of electricity a year.
  • A thoughful piece that explores How Twitter is Reshaping the Future of Storytelling "For people who love compelling writing, there’s something tantalizing about lines being shared one at a time. A line on its own changes a reader’s relationship to the very texture of the syllables and ideas. Twitter story experiments aren’t shackled by the linear requirements of paper."


Friday Faves — notes from the new gastroconomy, No. 33

 weekly round-up of our favorite finds from the front lines of food


  • Another idea that we're excited about: Local Food Lab, a California based incubator and collaborative workspace for early stage sustainable food and farm startups.
  • Hands Off our Special Regions, says the European Commission to an American initiative calling for the unfettered use of what are currently protected food and drink monikers, such as Parmesan and port. How 'bout we put some creativity into creating new names. One of our favorites: Quady Winery's Starboard, a port-style wine made in California.

Friday Faves — notes from the new gastroconomy, No. 32

 weekly round-up of our favorite finds from the front lines of food

  • What the Pork Fairy might get as a tattoo, on the cover of Lucky Peach food journal.
  • "Driven by a growing awareness that the only thing local in most “local” beers is the water, microbrewers all over the country have begun using regional hops, fruits and honey. Now, many are taking the next logical step and snapping up local grains." Malters Bring Terroir to the Beer Bottle: Mr. Stanley (profiled in the article) "hopes the malt revival can stem the tide of hop-heavy pale ales, enabling craft brewers to focus on malt’s sweet, rich character and, in turn, open up a new kind of terroir for American craft brewers to explore."
  • It's Pastured Poulty Week in Atlanta and Athens, Georgia with over 30 chefs serving pastured birds to introduce them to the public. Chefs explain, that means new education for both customers and staff: “A few years ago we were able to get a very small supply from a gentleman in South Georgia, and when we would serve it, people would say things like it, ‘It’s too flavorful’ — which was funny to me, because, you know, this is what chicken actually tastes like. It made us realize that,  if we were going to change people’s minds about the product, we would have to do it with some education attached.”
  • The Guardian asks: Should we be eating more goat? "When goats are bred for dairy farming, the billies are killed at birth. Why not rear them free-range for meat instead? Says one farmer: "The idea of treating my billies as a waste product doesn't sit comfortably."