real food

We’ve come across two interesting articles in the past week about the power of advertising. More accurately, they both speak to the power of spending outrageous amounts of money on advertising, to the point of drowning out any and all alternatives. It’s not hard to imagine that big fast food chains like McDonald’s are always going to outspend the Humane Farming Association and PETA on advertising; as a public company, Ronald McDonald and company have a responsibility to their shareholders to sell as much industrially produced, CAFO-raised beef as possible. But it’s still hard to stomach when a report like the one cited in a recent Huffington Post article from the American Academy of...

According to the USDA, CSAs, farmers' markets, and other direct farm-to-consumer sales are spreading like wildfire. And now is the time of year when farms are signing up people to participate. For the uninitiated, CSA stands for “Community Supported Agriculture,” where customers essentially pay up front for a share of a given farm’s annual produce.  It’s important to do your research before signing on to a CSA, so here are some things to consider: Variations on the CSA Theme Some CSAs are tied directly to the farm, but others are run more like buying clubs where the CSA organizers buy from a number of different farmers, and you may be able to get fruit, meat, cheese and even fibers,...

We at FarmPlate came across an interesting column/interview from EcoSalon.com, in which writer Anna Brones interviews the executive chef of Burger King, one of the mightiest of the mighty fast food chains. The overall question she poses in the piece is, “Can fast food be real food?” It’s hard not to jump to a quick answer to that question, so maybe a more nuanced approach is helpful. For instance, perhaps a useful alternative question should be, “Why can’t fast food be real-er?” And that’s what is interesting about this piece. Brones explores that very question with one of the few people in this world capable of making fast food become real-er… And she finds that Burger King is taking...

A great piece on NorthJersey.com offers all sorts of advice for those of us mourning the decreased connection to our food during the winter months.  Elisa Ung, the Record’s restaurant reviewer, encourages readers to seek out a local winter farmers’ market and connect with their nearby Slow Food chapter. And instead of succumbing to the winter doldrums, it’s important to focus on finding sources of local eggs, meat, and seafood (click the links to search in your area). Even if you don’t have the time, surely some of the great local farm-to-table chefs do. Of course, we think the easiest way to find great local food is to search FarmPlate.com.   Here are a few of the specific...

Localvores and beverage enthusiasts alike have much to celebrate this holiday season. Brewing, vinifying, distilling and bottling are thriving businesses in Vermont today. We've started a list of just a few Vermont-produced beverages you might enjoy serving this season. We'd love to hear from you as well—tell us about your favorite pours and drink concoctions from anywhere in the country by adding a comment at the bottom of this post (you have to be logged in)! AFTER SKATING WARM-UPS Serve warm mugfuls of Boyden Valley Winery's Glogg. Sweeten hot apple cider from Vermont's many fine cider mills (Champlain Orchards, Cold Hollow Cider Mill and Flag Hill Farm to name just a few) with a...

"I want to make a pumpkin pie," said my oldest daughter Sophia. "No problem," I thought, "I've made hundreds of pumpkin pies over the years." "With real pumpkin, Daddy!" Oh, schnikes, we're going to have to make a pumpkin pie from scratch. Should I complain that my child recognizes pumpkins as a food and not just a festive decoration? Is this not what we want? Children who know where food comes from and what its original, unprocessed form looks like. So why am I panicked? "Penny and I are both gonna help," she added. Now I'll have to juggle two creaky stools, a motivated 4-year-old, a feisty 2-year-old, and a fresh pumpkin. I was fortunate that my mother and father cooked with us throughout...

While I used to love cooking very involved meals (not necessarily fussy, just time-consuming), with three children, a busy husband and did I mention launching a business, time is one thing that is no longer part of my daily vocabulary. For that reason, of all the upcoming holiday suppers, I am really looking forward to Thanksgiving. Simple recipes, lots of helping hands and time for cooking will define the day. Here's what each of us at FarmPlate will be serving up next week for this traditional harvest supper: Kim WernerSlow-Roasted Bailey Farms TurkeyCornbread Stuffing with Hogwash Farm Sausage, Vermont Cranberry Co. Cranberries & Killdeer Farm ChestnutsRoasted Your Farm Sweet...