Here in Cambridge, we haven’t seen a drop of rain in over a week, and none is on the horizon for many more days. Given the wet June we had, it may seem like a relief. But with temperatures soaring …
The barriers to entry for food manufacturers make entrepreneurship difficult. Many of us have the perfect idea for a rich chocolate sauce, frozen food line or catering business. Getting your product to market is lined with pitfalls. The first on …
Mat Schaffer wrote a lovely review of my book, The Farmer’s Kitchen, in today’s Boston Herald. You can read it here. In other promotional news: I will be guest-chef at EVOO Restaurant on Wednesday, June 8th. Menu has yet to be written as I’m waiting …
Barton Seaver’s new cookbook hits shelves on May 3rd. What? You’ve never heard of him? Neither had I until 3 weeks ago, when at the last minute I decided to attend a lecture on sustainable seafood at Harvard. I’m still …
Last week I attended a farmer to farmer conference put on by the New Entry Sustainable Farming Project. During the lunch break, I listened in on a conversation between two farmers discussing the challenges of selling to restaurants.
The books proliferate. The newspapers cover it, and the movies mainstream it: people want to know where their food comes from, and think more about creating a sustainable food environment. Meanwhile, commercial agricultural has demonstrated to have a profound, negative …