Thursday Tidbits: Farm Food

Photo: klynslis/Flickr


Farm Share Fair — TONIGHT!!!
Get to know a farmer — there will be lots in attendance — and be a part of the summer harvest. This is the mission of the Farm Share Fair happening tonight, 5:30-8 PM at the Argenziano School in Union Square, Somerville.

Chefs Cooking for Hope — TONIGHT!!!
Sponsored by Dana-Farber Cancer Institute, the 14th Annual Chefs Cooking for Hope is being held tonight, 6:30-9 PM, at 125 High Street. Jeremy Sewall of Eastern Standard, Lineage and ICOB is honorary chef of the evening, where you will sip wine and taste foods prepared by more than 50 Boston chefs. Tickets are $100/pp (and now available only at the door). Proceeds benefit cancer research and care at Dana-Farber.

Reminder: Meaty Issues
This weekend the Museum of Science examines sustainable meat — grass-fed or grain-fed? Can you really taste a difference? Can planet-healthy meat feed us all?  — with a four-course sustainable meat dinner tomorrow evening, plus a screening of the film American Meat and discussions with the experts, farmers and distributors on Saturday.

Maple Month in Massachusetts
Massachusetts is all about maple this month. Get yourself to a maple shack! It’s good, clean (sweet) fun. Visit one or both of these sites for information on sugar shacks in your area and maple-related events: Mass Grown and Mass Maple Producers Association.

Pickle Permanence
Remember when PRK’s Jaime Lutz wrote up cult-ish Grillos Pickles earlier this year? Well, it looks like Grillos may be here to stay. Read more.

Is Boston REALLY Food-Truck Friendly?
We the media may paint a rosy picutre, but owner/operators of Boston food trucks are feeling some pain, despite mild winter temps. Adam Ragusea of “Radio Boston” reports.

Lose the Playbook
Barbara Lynch has started a new venture, BLinc, which combines science and nutrition. A vegetable-packed dehydrated soup product is first on the menu, as the Boston Business Journal reports in an interview with Lynch.


“Pink Slime”
Remember the recent controversy over raw beef, and the food industry’s dubious means of preserving and “extending” that beef for sale to prisons, school and the general public? Well, “Lean Beef Trimmings” (also dubbed “pink slime”) have just been approved by the USDA for the National School Lunch Program. Citing The Daily, Mother Jones reports.

Texas Model, Boston Start-Up Idea
Who out there is willing? Any gelato makers among us? Goodness knows, Boston’s got the chefs…

Need a Wine Recommendation?
A new study published in the Journal of Enology and Viticulture finds that wine experts can taste subtleties most of us cannot. What’s the point, then, of listening to their advice when it comes to selecting a wine? From NPR’s The Salt.

Money for Land
The USDA offers farmers money for land conservation, but farmers have been pulling out of the program because they can earn more by planting soybeans and corn for sale to China. Now, new government incentives are enticing farmers back into the program. From WBUR’s Here & Now.

In large sections of America’s farmland, new strains of weeds are making life miserable for farmers. They’ve developed resistance to the country’s number-one weedkiller, Roundup. Now farmers face a choice: Do they go for yet another kill-all-the-weeds chemical, or go back to more complicated, labor-intensive ways of fighting weeds? From NPR’s The Salt.

One thought on “Thursday Tidbits: Farm Food

  1. Jo Tyler

    I was deeply disappointed and frankly shocked to hear that the Museum of Science would be hosting a series of “sustainable meat” events this weekend. I expected that an organization dedicated to science would be more informed on this issue. The fact is, “sustainable” meat is a feel-good myth that privileged Westerners long to believe. Meat production will always be incredibly resource-and-land-intensive (even more so for so-called “humane” meat) and it will always contribute to global warming (due to the metabolic gases emitted by ruminants). That’s why the United Nations is calling for a world-wide shift towards a PLANT-based diet. Not a “sustainable meat” diet.

    I hope the Museum will consider doing a more honest (if “unpopular”) series of events dedicated to promoting the only diet that is truly sustainable and compassionate: a vegan one.

    Further reading:
    Audubon Magazine on why local meat is not the answer:

    The Myth of Sustainable Meat:

    The Humane Myth:

    Meat Production Inherently Inefficient: