New York Food Trucks For Happy Eating
Food trucks have become a staple of New York. You can't walk more than two blocks without seeing someone offering food in a little white container. Dutch settlers first introduced pushcart food in 1691. The food might not have been as tasty back then, but it was an easy way to grab a quick bite during your lunch break.
The food has changed, but the concept remains the same. New Yorkers are busy people and no one has time to sit down in a restaurant and eat lunch. New York food trucks have, and always will, cater to the lunch crowd. Instead of settling for a hotdog or chicken and rice, you can enjoy gourmet meals -everything from waffles to dumplings to tacos. And, it is all high quality food; hence the long lines wrapped around the block. There are plenty of great trucks to try, but let us discuss some trucks you cannot pass up.
Rainforest Alliance Coffee, Keeping It Green One Cup at a Time
The Rainforest Alliance has been around for over 20 years, and its goal is to educate the public in an attempt to change the way that business is conducted while encouraging people to take part in sustainable living.
When it comes to the tropical farms that produce crops, such as coffee, this organization has a strict set of guidelines for certification with the alliance. There are specific regulations set in place regarding any sort of use of chemicals that could be harmful. This is not only beneficial to the environment, but it is also beneficial to the safety of the workers involved in the process.
This alliance also aims to improve the tourism businesses throughout Latin America in regards to their environmental sustainability. They use educational programs in addition to various types of training along with continuously promoting their current initiatives.
Changing to Sustainable Farming Can Help Reduce Greenhouse Gases and Improve Our Diets
Copyright © 2011 Alison Withers
The targets for reducing greenhouse gas emissions in the UK have been set at 80% by 2050, with a 34% cut by 2030.
One recent ullustration of the global effects of climate change already being seen in the news has been that the rising sea water level is now increasing the salt content of the river water in the Mekong Delta and threatening the livelihoods of millions of Vietnam's poor farmers and fishermen. There are already three grams of salt per litre of fresh water in the rivers now and at the moment those nearest the sea are the most affected.
According to the UK Soil Association, fundamental changes to the way food is farmed, processed, distributed, prepared and eaten will be needed over the next 20 years to meet the UK targets.
Fiinalists for the 2011 Chefs Collaborative Sustainability Awards!
An esteemed panel of 21 judges with impressive culinary credentials has selected 15 finalists for the 2011 Chefs Collaborative Sustainability Awards. The awards will be presented on Monday evening, October 24, at the Riverview Room in New Orleans, during the 3rd Annual Chefs Collaborative National Summit.
LIMA DECLARATION – Open letter to the chefs of tomorrow
An open letter from the "International Advisory Board of the Basque Culinary Center" entitled ‘An Open Letter to the Chefs of Tomorrow’ and signed by Ferran Adriá, Yukkio Hattori, Massimo Bottura, Michel Bras, René Redzepi, Gastón Acurio, Alex Atala, Dan Barber and Heston Blumenthal in Lima on September 10, 2011.
(note:Heston Blumenthal was not actually present for personal reasons)
In relation with nature-
1. Our work depends on nature’s gifts. As a result we all have a responsibility to know and protect nature, to use our cooking and our voices as a tool for recovering heirloom and endangered varieties and species, and promoting new ones. In this way we can help protect the earth’s biodiversity, as well as preserve and create flavours and to elaborate culinary methods.
I must sound like a broken record by now, but I only know what I know and feel how I feel. At 50 years old it’s been a great run for me. Living the “Chefs Life” has been everything and then some. Before it was cool and trendy to be a Chef, I cooked because I loved to cook. Kitchens were my sanctuary from life; it was the place that I felt the most comfortable. Despite the sometimes extreme conditions, long hours and relatively low pay, I knew it was what I wanted to do for the rest of my life. 12-14 hour days would and do still fly by at the speed of light, a sure sign that I am doing what I should be doing. 30 years later I am still as much in love with the industry as the first day that I walked into a kitchen. I really don’t think it could have turned out any better than this. I have enjoyed the food, my friends, and travel and, of course, being able to make people happy through my cooking.