but thanks to efforts across all 20 of the arrondissements, these Christmas decorations have increasingly been turned into mulch to be spread around the city 490 parks and gardens.
and we built a table for dinners. How will the dinners work? We re starting on the 19th.
We re going to be doing family style dinners where we re serving the food we re growing at the farm,
supplemented with protein from other farmer friends. The table seats 12, and it going to be focused casual
Because we re using the vegetables and herbs in the restaurant, we re offsetting those costs.
We re growing all the greens for the restaurant â salad and cooking greens, all the herbs, bell peppers and spicy peppers.
We had too many peppers at one point, so we ve been drying and smoking them to preserve for winter.
Startup brings farmers markets to your doorgood Eggs delivers from farm to table Online services are delivering groceries, takeout and even ice cream trucks.
Good Eggs works with local farms and food makers in some U s. metro areas to help them sell directly to the consumer.
Good Egg says that purchases that are made through its service serve the community,'guarantee fair wages,
but the Good Eggs distribution model is. Bakers, beekeepers, farmers and commercial fishermen sell goods at farmers markets throughout the United states. There's a weekly market by my subway stop every Friday.
but Good Egg makes it a daily occurrence by delivering orders directly to the consumer or designated pickup sites.
Good Eggs operates in Brooklyn, New orleans, Los angeles, and around the greater San francisco bay area. Rob Spiro, the former product lead for Google+and cofounder of social search engine Aardvark (Google acquired it) founded the company.
Good Eggs/David Worthington) Related on Smartplanet: Brooklyn to host nation's largest rooftop garden Rooftop produce coming soon to a rooftop near you Coming soon:
commercial scale rooftop produce Uber hales ice cream trucks
Stone eyeglasses? Unusual materials get attention at Pitti Uomoflorence, ITALY--They wore seersucker suits, harem pants and chambray shirts.
such as oak, zebra wood, walnut, maple, mahogany and rosewood. The Portland-based company now sells all over the world, from Thailand to Turkey, to Egypt to Estonia.
The company also recently launched a limited line of (surprisingly light) stone frames made of slate with a walnut interior.
The energy expense is not just about cleaning your plate of every last calorie. After all much of food gets lost along the way to the dinner table.
and pesticides that grow our food (and feed for livestock) as well as the plastic packaging in
While meat requires the most energy to produce the authors point out that the foods associated with the most energy loss are dairy products
Percentage of Foods Wasted in U s. Fats and Oils (33%)Dairy (32%)Grains (32%)Eggs (31%)Sugar/caloric sweeteners (31%)Vegetables (25%)Fruit (23
%)Meat, poultry, fish (16%)Dry beans, peas, lentils (16%)Tree nuts and peanuts (16%)Related on Smartplanet:
Super bug bacteria in meat and poultry, study saysif you grab chicken or some other meat from the grocery store,
Scientists at the Translational Genomics Research Institute (TGEN) looked at nearly 140 samples taken from 80 brands of beef, chicken, pork and turkey.
After sampling the meat supply at supermarkets around the nation, researchers discovered that an alarming percentage of the meat was contaminated with multi-drug-resistant strains of Staphylococcus aureus,
a bacteria linked to a number of human conditions. The meat and poultry came from 26 stores from the following cities:
Los angeles, Chicago, Fort lauderdale, Flagstaff and Washington, D c. Meat and poultry inspectors usually look for many types of multi-drug-resistant bacteria,
but staph is overlooked often times. The bacteria can cause skin infections and can lead to more serious illnesses such as pneumonia and sepsis.
half of the meat sold in grocery stores are contaminated with S. aureus one in four samples were resistant to at least three classes of antibiotics methicillin-resistant staph was found in three of the samples the staph are resistant to up to
In a statement Friday, the American Meat Institute said the study was misleading. Businessweek reports staph infections occur only three percent of the time
Studies as far back as 1976 have shown a link between antibiotics and the spread of drug resistant bacteria in humans, reports Wired.
or a low-fat dairy option in every Happy Meal that it sells starting in September 2011.
What's more, it plans to include apples in every Happy Meal by the end of the first quarter of 2012.
and other social issues that feed into this. Example: to stoke agricultural development, they had to look at water infrastructure in Namibia.
an artificially-controlled indoor environment that provides lighting, mineral nutrients and water--but not much else.
and nutrients that are beneficial for plant matter. You mentioned Europe is ahead of the game on hydroponics,
New irrigation system helps farmers conserve water Infographic: What is the water footprint in the U s
Greek yogurt is the yogurt du jour-according to NPR's blog The Salt, the past five years have seen Greek yogurt sales swell to about a quarter of the yearly yogurt market.
So, to get a piece of the yogurt pie, companies turned to science. The Salt talked to Erhan Yidiz,
head of a dairy research group and a man tasked with figuring out how to make Greek yogurt without actually having to make Greek yogurt.
then added different versions of starch, obtained from corn or tapioca. As they tweaked the quality and quantity of added starch,
he told The Salt. You could make a bowl of macaroni, call it Greek yogurt,
and nobody could do anything to you. Which is sad! This certainly isn't the first time the technology has allowed imitation foods to enter the market.
and waste nutrients from chicken manure as fertilizer. To test their system compared with a conventional subsistence farm,
But at this Kimpton restaurant near Washington Penn Quarter, executive chef Robert Weland has done much more â from recycling cooking oil to making his own vinegars and sausage.
His harvests go directly from his patio garden to his customer plates. In summer months
which he prepares dinner with their purchases. I recently stopped by the restaurant to learn the top 10 ways Weland is making Poste one of the most eco-friendly restaurants in Kimpton's portfolio.
herbs â Â The cool thing is that we plant three times a year now â spring, summer and fall.
Sustainable seafood: Weland said Poste only serves sustainable seafood, according to the guidelines from the Monterey Bay Aquarium's Seafood Watch List.
We work with Prime Seafood, he said. The owner is a former marine biologist. He always steering me toward what most sustainable,
like the reasons to stay away from blue fin tuna, which we all know now. But there so many others â skate, cod, scallops.
When you go scallop dredging, you ruin their environment. People need to know the smaller fish â sardines,
It our job to serve sustainable seafood. Who else should be advocating for this? Composting:
Weland works with Bev Eggleston, who sources his meats from small family farms In virginia Shenandoah valley.
If you have a good animal and feed it well, it translated to a good dish.
Poste offers Poste Roasts in the summer, during which outdoor rotisseries cook pigs, goats and lambs.
Weland said using the whole animal is ecological because it means no waste. We split a carcass with Proof.
liver, kidneys. They re digging it. And it makes me happy â you re not wasting anything.
including vinegars, jams and sausage. Weland gets overripe apples and peaches from Black Rock Orchard to make vinegar,
and he is experimenting with making things like pickled ramps and fruit jams. Wine on tap:
This spring, Poste is starting to serve wine without the bottle. The restaurant is installing an eco-friendly wine-on tap system,
Market-to-Market dinners: Weland hosts a weekly market-to-market dinner, where he takes small groups on an excursion to the neighboring Penn Quarter Farmer Market.
He shops for fresh produce, introduces guests to local farmers, and takes them back to the restaurant where he prepares a meal with their purchases.
It important for people to see how easy it is to cook with things they buy at the farmer market,
For instance, the thawing permafrost could release nutrients that spur more Arctic plant growth, and those plants then take up some carbon dioxide.
summer for picnics and movies in the park. 9. Tokyo, Japan Separated from the main gardens of the Imperial Palace by a moat,
forming a grate-like exoskeleton that gives it structural strength but also filters water and nutrients efficiently.
when people dismiss pizza as unhealthy food. Put the right stuff on it, and it's a wholesome meal full of nutrition for vegetarians and carnivores alike.
Now there's yet another reason to order the extra large: Pizza could help fight cancer. Yes, if the chef makes the sauce from the latest in tomato technology-genetically engineered purple tomatoes-a 16-inch pie could have the same health benefits as other foods such as blueberries and cranberries.
Purple tomatoes get their color from anthocyanin-a pigment also present in the berries and
which is an antioxidant, a molecule believed to battle afflictions including cancer, coronary heart disease and strokes.
Researchers hope that enhanced levels of the antioxidant anthocyanin contained in the tomatoes will improve the nutritional values of a range of foods including pizzas and ketchup.
Such as pizza. Make mine a sausage and pepperoni. Hey, you only live once, and longer by purple.
Nothing like antioxidants with a topping of greasy meats. You could call it the Healthy Heart attack.
Cover photo is from John Innes Centre
The demise of book publishing as we know itfor years the book publishing industry has been in turmoil over the future of books,
Amazon has forced prices down and big publishers are scrambling to stay in the game. This has led to a claim by the Justice department that five big publishers
but exactly how much of the revenue pie it going to be in two years, or five years,
Publicly, they're touted as a way to get off cigarettes, like nicotine lozenges or patches.
So why have they also been made in flavors like cookies-and-cream, strawberry and banana?
Right now nicotine lozenges and patches are available over-the-counter, although they're regulated as drugs.
but lozenges and patches and all the rest. The UK is moving toward an outright ban on e-cigs.
and chickens believe the energy efficient lighting has calmed the birds and helped them gain more weight.
But we're not going to capture that market share without overcoming the chicken-and-egg problem of shipping infrastructure and logistics.
chlorogenic acid and caffeine. 3.)Scientists compete in challenge to create artificial chicken. The world's largest animal welfare group, PETA, gave scientists a challenge five years ago.
The first scientists to prove they can create this laboratory meat in commercial quantities will be awarded $1 million
and effort on safety rather than eyeballing each chicken for visual imperfections will save companies $250 million a year,
Meat-related patents took a tumble, dropping 52 percent from 2009. Top firms: Dupont and Monsanto.
vegetables, egg shells, and organic materials) and reduce or eliminate waste going to landfills. If I can raise the money needed to get to Copenhagen in the next four days,
and also a faster cheese-ripening process (they kill off the milk's beneficial bacteria sooner).
Furthermore, what's important is that you can process all kinds of available biomass--wood chips, switch grass, corn stover, rice husks, wheat straw ââ Â,
these goats are sold not for meat! Rather, they get to retire at the farm and visit schools and senior centers.
explore indigenous foodstuffs and traditions, then cook a meal from the local bounty--like boy scout camp with better knives.
Launched by Alessandro Porcelli, a gastronomic consultant living in Denmark, and Andrea Petrini, a Lyon-based food writer, Cook It Raw got its start in Copenhagen in 2009, the year of the United nations climate summit.
picked mushrooms in Poland, consumed copious amounts of alcohol and prepared unforgettable meals. Albert Adrã Â a of elbulli fame, the only chef to have attended all six events
An expanded social media presence included a Twitter feed and a Tumblr account. It was also the first time the general public could take part,
and delve into a culture with an exciting gastronomy. Another New yorker, Alex Stupak, worked every connection he had
establishing himself as a pastry chef, then opening a Mexican restaurant before he knew how to cook Mexican food.
The Lowcountry larder Charleston was a brilliant choice for Cook It Raw's North american coming-out.
European settlers imported livestock, fruit trees and techniques like French pastry making, and adopted Native american crops such as corn and squash.
Their fritters and one-pot stews gave rise to typical Lowcountry dishes such as Hoppin'John. Early in the week,
a female griot or storyteller--a West african tradition--stood up to bless our dinner in regional Creole as the group enthusiastically devoured a one-pot stew by local chef BJ Dennis. Both were Gullah,
all that got put into the dish, Dennis said. His creation was a mouthwatering combination of broccoli greens, field peas, crab, shrimp and homemade coconut milk.
Okra gave it consistency, while habanero peppers and cayenne provided a kick. David Shields, a professor at the University of South carolina and the week's guest scholar, said that from 1820 to 1920 the Lowcountry boasted an extraordinary profusion of foods.
The main cash crop was Carolina Gold rice a long-grained variety with a nutty flavor that probably originated in Indonesia
hundreds of ingredients from the Antebellum Southern larder simply disappeared. Seventy years later, a handful of people realized what had been lost
The feast The week's high point was the dinner for 50 guests at Brock's restaurant Mccrady's,
where each chef had to prepare one dish using local fare (the lesser-known chefs worked in teams).
Others felt a little naked trying out a brand new dish in front of their peers. Bloomfield was planning to attempt a smoked oyster ice cream inspired by The Virginia Housewife,
the first cookbook published in America. I think at the end of the day you've got to push boundaries
Stupak promised to help Bloomfield whip up an oyster foam if the ice cream failed. He had found inspiration right away in the Carolina Gold rice,
which he decided to use in pudding. And yet, he also found it a little nerve-wracking to create a dessert in the company of Adriã Â. He was the reason
I became a pastry chef. Adriã Â came up with his idea on Monday evening while munching on stone crab claws, his mother's favorite food.
He would prepare them with a clear cold tomato consommã Â and a green peanut emulsion.
He had a second idea, a risotto, but the sauce would require eight hours of labor without any guarantee of success
. I've learned this isn't the place for trying out crazy things, he said.
Baltzley and the Helsinki-based chef Sasu Laukkonen, were paired up to make a dish, though they had met never before.
On the day of the dinner they all worked side by side in the kitchen, sharing suggestions,
then helping plate each other's dishes in a room where George washington once dined. The 16-course meal contained numerous references to the week's discoveries.
The Spanish moss that sways gently from the branches of oak trees appeared in Chiang's dish as a backdrop to woodsy lichen flakes and a puree of wild plants.
Olvera proposed a Charleston version of Mexican street food, prepared with Anson Mills farro verde.
and dedicated the dish to the first Charlestonian he met that week: the taxi driver who talked enthusiastically
and endlessly about food but did not eat pork. Bloomfield's ice cream was served flawless with an aged rib eye steak in a dish she called Freedom.
The most complex dish was a joint effort by Shewry and Dan Barber, who decided to team up after a family funeral called Barber away for part of the trip.
Inspired by Glenn Roberts'work, they combined every element in the crop rotation necessary to grow Carolina Gold rice--all except the rice itself.
The dish, which Barber presented as nose to tail eating of a grain, contained more than two dozen ingredients,
including Carolina peas, raw peanuts, benne, barley and camelina, a microscopic oil seed from antiquity.
The chefs added a little bit of chicken. As Shewry explained, I asked our tour guide what the slaves ate
and did they ever get meat. He said very rarely--a tiny piece of meat.
One hot ticket All week long you could overhear Charlestonians asking how to score a ticket to the sold-out barbecue on Bowens Island Saturday afternoon.
Those fortunate enough to have included one the actor Bill murray, co-owner of Charleston's minor league baseball team.
The Mexicans handed out suckling pig tacos while a special Canadian contingent cooked up seabuckthorn berry BBQ beef tongue.
balancing their pork-laden plates and cocktails by local barman Brooks Reitz and Manhattan mixologist Jim Meehan.
Solis Nectar, MÃ Â rida, Mexico Alex Stupak Empellã Â n Taqueria Empellã Â n Cocina New york city, USA Jair Tellez Laja-Baja california Merotoro-Mexico city, Mexico Eric Werner Hartwood, Tulum, Mexico Phil Wood
Turning pine trees into jet fuellow-cost cellulosic sugar maker Virdia and biochemical and biofuel company Virent Energy have developed successfully a drop in gasoline
Virent has made fuels and chemicals from sugars in cellulosic biomass before. But this project used Virdia's sugars generated from pine trees,
which Virent cofounder and chief technology office Randy Cortright said leveraged its own conversion process
Virdia uses acid hydrolysis to convert cellulose found in biomass into fermentable sugars and lignin,
a process the company says is more effective and cheaper than extracting sugar from corn or sugarcane.
and nutritional additives such as baker's yeast and amino acids for the animal feed industry. A few weeks ago, Virdia unveiled its new name,
Many of the fisheries that feed people around the world have collapsed. Researchers for Nature Journal, who conducted a study in 60 protected areas of Africa,
a perennial herb that gave them energy as they wandered through the forests. This plant was used later by the Tropical Botanical garden
and protect the liver. Palpu Pushpangadan, head of TBGRI, who had met the tribe in 1987
we save on a healthier diet, and we also educate and create new jobs locally.
we have reduced the distance from production to plate to mere meters, Â she says. Kwiatkowski believes that urban beekeeping is suited particularly to Melbourne because of the variety of flora growing in the city
Poelaert, who uses a lot of the honey in his dishes, has grown a passion for beekeeping. Å They are amazing creatures.
The Underwriters San francisco has been drawing attention as a kind of Petri dish for re-imagining urban infrastructure, through efforts such as parklets,
At the end of its life, the plywood can be recycled into chipboard or wafer board. Transported in and made from five 12-meter reclaimed shipping containers,
Wheat used in bread dough, pasta and pastries is milled freshly onsite (a healthier alternative to store-bought wheat products),
and butter and yoghurt are made fresh from organic milk and cream delivered from a local dairy farm.
All kitchen waste is composted organic and onsite using a Joraform in-vessel composter; the compost is used to maintain the rooftop garden.
Even the restaurant's unbleached baking paper and plantation-timber cutlery can be processed through the composter.
helping to both conserve and reduce energy consumption while enabling onsite plant and food production. Bosco Verticale is designed to irrigate the plants by filtering
But at some point roughly 500 years ago, indigenous tribespeople discovered that they could guide the formation of this outgrowth using betel nut trunks as tools.
a urinal for girls Invention uses sunlight to produce clean water New irrigation system helps farmers conserve water
Hire this noodle consultant. NEW YORK--When, at 18 years, Shuichi Kotani left his small Japanese village in Hyogo to head to Tokyo,
As a part of the workplace induction, Kotani was presented with the house special--a steaming bowl of fresh soba noodles.
Every time I make noodles, I'm trying to recapture that moment, 34-year-old Kotani said,
The Japanese chef is now a noodle master who lends his expertise to chefs and restaurant owners to help boost their Michelin or Zagat ratings.
and contributor to dishes at respected restaurants in New york and Chicago in the U s. occasionally working in Tokyo and Bogota as well).
A noodle consultant who often works as part of a team, comprising of Michelin-rated chefs;
Kotani focuses on noodles while his colleagues specialize in other Japanese cuisines such as sushi, shashimi and okazu (side dishes.
This Japanese culinary dream team is responsible for U n. dinners and other special events. During the soba-making session, Kotani works with quiet confidence, looking up on occasion to smile shyly at the awed onlookers who are crowded around the table--two are filming the spectacle with their smartphone cameras.
Kotani was expected to make noodles in all types of conditions--wet, dry, hot and cold.
and trained under Kotani, claims him the undisputed expert in noodle-making. The temperature and humidity affects the noodle,
but he is such an expert that you put him in any environment and he'll still make an excellent noodle,
she said. She explained that there is no other noodle consultant like Kotani in New york. Kotani is the only noodle chef
I know, Minakawa said. He specializes in it--he can make a noodle out of any grain.
Normally, with soba noodles when you put them in the soup they expand, but with Kotani's noodles, they do not expand.
The richness and the flavor doesn't escape in the broth, it stays in the soba...
I don't know what his secret is--he is said amazing, she. Taking a break from his hour-long demonstration (the time it takes him to make two pounds of soba),
Kotani explained in his broken but good English that the mark of a quality soba is that it brings out the true flavor of the buckwheat
Because there is no gluten in buckwheat, the soba must absorb the moisture equally and then be kneaded in the shape of a chrysanthemum flower--the most challenging part of the process.
He often shares his knowledge with the general public through courses on soba making. Kotani who runs a noodle production company,
Worldwide-Soba Inc.,has three small noodle factories in New york and one in Chicago--with a fifth one underway.
He explains that American wheat mills spin too fast which means that that a lot of valuable nutrients are lost.
He has built special stone mills that slowly process the buckwheat to preserve all their goodness.
Proficient in making all types of noodles, Kotani says that his specialization is in gluten-free buckwheat noodles--a fast-growing dietary requirement.
According to global nonprofit medical center Mayo Clinic, celiac disease (in which your body is unable to process gluten) is four times more common now than it was 60 years ago.
From Queens to Soho, East Village to Chinatown, today, the options are endless for eating any kind of noodle in New york--noodles are as ubiquitous as a pizza slice.
With the ramen, the Japanese pizza popping up around the city, it won't be too long before demand for quality becomes a priority.
According to Serious Eats, a community food blog, the ramen craze hit New york in 2004 when Korean-American chef David Chang opened up his restaurant Momofuku.
I think, stems from our simultaneous obsession with pork and animal-centric cooking in general. Ramen perfectly encapsulates our hedonistic pleasure in eating--it's comforting
restaurants will be looking to consultants like Kotani to educate them on noodle making. Kotani explains there is no official Japanese culinary school in the U s
and restaurant in two years with a clear goal--to not only share his passion for noodles with the country,
Some users of glyphosate were observed to have a higher risk of multiple myeloma, a cancer affecting bone marrow,
cheese, herbs and houseplants. The market is something of a marketing gimmick in a city that is pushing hard to get residents to recycle.
Rosa Fajardo and her daughter, Itzel Patricio, traded 15 kilos of recyclable material for four houseplants and two rounds of cheese.
I checked the prices oe in points oe of cauliflower, Swiss chard, cilantro, spinach, mushrooms. The 20 or so vendors had been paid by the city in advance for their produce,
and two handfuls of cilantro and left the market with a certain satisfaction for having bartered trash for food.
Overtext Web Module V3.0 Alpha
Copyright Semantic-Knowledge, 1994-2011