Fresh As Mulberries In May: Stories Of Interest
Juicy notions, important topics, and good food media you may enjoy:
How do you build a food scene in the suburbs? By Joe Fassler for The New Food Economy.
"Restaurants tend to thrive in neighborhoods that mix thrift and modest luxury: there’s got to be affordable commercial real estate, but locals must also be able to pay for the regular meal out."
What's New In the Supermarket? A Lot, and Not All of It Good, by Stephanie Strom for The New York Times. (Hat tip LAA.)
"Shoppers are increasingly shunning the processed, packaged products that fill most of the shelves in the center of the store. Instead, they are hunting the perimeter for fresh fruits and vegetables, yogurts and cheeses, and prepared foods that go way beyond the traditional rotisserie chicken."
The First Sustainable Urban Agrihood in the U.S. Could Serve As A Model for Urban Development, from the Food Revolution Network. (Hat tip CR.)
"Each year, this urban farm provides fresh, free produce to 2,000 households within two square miles of the farm. They also supply food to local markets, restaurants, and food pantries."
"The three-acre development has vacant land, along with occupied and abandoned homes centered around a two-acre urban garden, with more than 300 organic vegetable varieties, like lettuce, kale, and carrots, as well as a 200-tree fruit orchard, with apples, pears, plums, and cherries, a children’s sensory garden, and more.
We've done some fine radio shows at Hot Water Cornbread. To prove it, here are the links to podcasts from the last four: