This article in today's NY Times http://www.nytimes.com/2010/11/29/opinion/29schlosser.html?_r=2
from Michael Pollan & Eric Schlosser talks of the importance of the new bill
s510, The Food Safety Modernization Act.
It is very important for all of our food safety, this bill passes!
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November 2010
November 28, 2010
November 14, 2010
anson mills
I just received this newsletter from one of my favorite producers, anson mills. i met proprietor Glen Roberts during my years in Atlanta. located in Charleston, SC, i consider them the foremost top producer/miller of top grains. now, in california, i still have anson mills produce grits, polenta, farro and trigo fuerte flour used in my kitchen at Grange Restaurant.
November 06, 2010
November 05, 2010
Recent Posts
- Wishing you and yours a
- Sacramento ESC Future Home of The Sacramento Kings Food Program
- Block Butcher Bar is coming soon!
- http://www.sactownmag.com/Blog/2014/Block-Butcher-Bar-readies-for-its-Feb-2-opening/#.Uwf68-L8qrE.facebook
- MERRY CHRISTMAS & HAPPY NEW YEAR!
- Fall is Braising Season!
- Eating Vancouver BC!
- Back to Sacramento!
- James Beard Foundation Recognizes Frank Fat's with National "America's Classics" Award!
- The Vidalia Onion
Favorite Destinations
wineries
- Matthiasson
- Scholium Project
- Donum Estate
- Clif Family Winery
- Hudson Winery
- Palazzo Wine
- Etude
- Virage Vineyards
- Cline Cellars
- Medlock Ames
- Rudd Winery
- Robert Sinskey Vineyards
- Tres Sabores
- Frogs Leap
- mauritson winery
- ZD Winery
- Honig Winery & Vineyard
- Terra Rouge Winery
- Iron Horse Vineyards
- Stagliny Family Vineyard
favorite restaurants
magazines
press
books
Dan Barber: The Third Plate: Field Notes on the Future of Food
Ryan Farr: Sausage Making: The Definitive Guide with Recipes
Matthew McCarry: Beyond Bacon: Paleo Recipes that Respect the Whole Hog
Chad Robertson: Tartine Book No. 3: Modern Ancient Classic Whole
Lindy Wildsmith: Cured: Slow techniques for flavoring meat, fish and vegetables
Hank Shaw: Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
Ryan Farr: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Marissa Guggiana: Primal Cuts: Cooking with America's Best Butchers, Revised & Updated Edition
Anthony Myint: Mission Street Food: Recipes and Ideas from an Improbable Restaurant
Robert H. Lustig: Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
Tyler Cowen: An Economist Gets Lunch: New Rules for Everyday Foodies
Tom Mueller: Extra Virginity: The Sublime and Scandalous World of Olive Oil
Yotam Ottolenghi: Plenty: Vibrant Recipes from London's Ottolenghi
Nathan Myhrvold: Modernist Cuisine: The Art and Science of Cooking
Nicolette Hahn Niman: Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms
Langdon Cook: Fat of the Land: Adventures of a 21st Century Forager
organics & sustainability
- North Valley Farms
- California Food Literacy Center
- Clean Fish
- Stone Barns Center for Food & Agriculture
- Kitchen Communications
- Patagonia
- slow food san francisco
- soul food farm
- Simple Steps
- farm to market slide show blog - discovering the rural roots of southern growers and producers.
- organic valley
- bon appetit management company
- sf chronicle green pages
- sustainable food news
- environmental working group
- lunch lessons
- sustainable table
- food and water watch
- heifer international
- the ethicurean
- i heart farms
- u.s. food policy
- the lazy environmentalist
- farm aid
- organic consumers association
- chef's collaborative
- grist
- treehugger
- fair trade certified
- no impact man
san francisco food artisans
- Andante Dairy
- poco dolce chocolates
- Taylor Boetticher
- Ferry Plaza Farmer's Market
- Joyce Goldstein
- bi-rite creamery
- katz olive oil
- poco dolce chocolate
- california artisan cheese festival
- robert sinskey vineyards
- bi-rite market
- rancho gordo
- vella cheese company
- fra'mani
- cheese board collective
- la cocina community kitchen
southern food artisans
what's in season
- Spring in SacramentoEnglish Peas, Fava Beans, Spring Garlic, Spring Onions, Delta Asparagus, Pea Shoots, Artichokes, Baby Fava, Lettuces, Carrots, Turnips, Radishes, Arugula, Potatoes, Pomegranate, Kale, Mustard Greens, Kale, Chard, Beets, Brassicas, Sun-chokes, Mustard Greens, Kale, Fennel, Leeks, Watercress, Strawberries
- www.flickr.com
This is a Flickr badge showing photos in a set called woodfire grill. Make your own badge here.
global food
- La Quercia
- Dean & Deluca
- Mark Miller The Palate Coach
- Harold McGee
- Culinary Institute of America
- Simply Recipes
- Zingerman's Community
- Lucy's kitchen notebook
- mark bittman
- star chefs
- kl keller imports
- stella's blog
- On Good Food
- monterey bay aquarium seafood watch list
- zagat blog
- what to eat
- vinography
- slow food usa
- sf chronicle food section
- ruhlman
- the pour
- orangette
- offal good
- nordljus
- nina planck
- nyt food section
- i heart bacon
- the food section
local food
- North Valley Farm Chevre
- Discover the Delta
- Awake at the Whisk
- California Food Literacy Center
- Preserve Sonoma
- Feeding Crane Farms
- Cowgirl Creamery
- West Marin Food & Farm Tours
- Clean Fish
- http://www.biritemarket.com/
- Wine Forest Wild Foods
- Prather Ranch Meat Company
- Hudson Ranch - Hudson Vineyards, Hudson Farm, Hudson Wines, Hudson CSA Program - Carneros, Napa Valley, California
- Preferred Meats
- Corto Olive Oil
- Capay Organic
- California Olive Oil Council
- Pure Bred Lamb
- Righteous Pork Chop
- The Olive Source
- California Caviar Company
- Passmore Ranch
- Sacramento Restaurants | Grange Restaurant & Bar | Sacramento Wine Bar
- Nicolette Hahn Niman
- Sacramento Natural Foods Co-op
- Soil Born Farm
- Rancho Gordo
- novy ranch grass fed beef
- California Olive Ranch
- Liberty Duck
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