I was honored to again participate in this year’s Organic Produce Summit in Monterey. Even though I no longer engage directly in trading organic produce, something draws me to this event like no other. What’s in it for me then? Why must I go? Continue reading
The Artisans of the Reggio Emilia region have been making Parmigiano-Reggiano cheese for about nine centuries. The cheese we are about to witness is identical to the original wheel produced 900 years ago by the monks of Bibbiano. It has the same appearance, texture and extraordinary flavor it had then.
Unchanged like a living relic of Italian food heritage, we have come to discover. Of course, we come to eat. Continue reading
We arrive in Reggio Emilia, a small medieval village between Parma and Bologna; it is smack dab in the middle of Prosciutto Ham and Parmigiano-Reggiano cheese country.
We have come here to visit artisan Prosciutto and Parmigiano makers who use traditional methods specific to Reggio. We also come here to eat. Continue reading
Google Peace Schnitzel
It comes right up on the first page.
Not on the second where it is said that dead bodies are buried.
I was forever young and hopeful when I wrote it.
Passionate about food and peace,
and of course, schnitzels.
So, I penned a piece for HuffPost called Peace Schnitzel. It’s there if you search.
California has always been at the forefront of change in the food movement. It’s the state that first passed organic regulations in 1990 and birthed the first certifier, California Certified Organic Farmers (CCOF).
The first Farm-to-School projects also sprang forth in the Golden State in 1997, at Santa Monica-Malibu United School District and The Edible Schoolyard in Berkeley.
At long last, both Farm-to-School and Organic-to-School may come together. On February 21st, Assembly Member Cecilia Aguiar-Curry introduced AB 958 which would create the first-ever Organic-to-School pilot program in California. Continue reading