FRIED COFFEE

The Bee’s Knees, Claire’s, & Tabella are changing the menu for restaurant sustainability.. A little over a week ago while reading Rod Guinn’s post on Avoiding Bankruptcy, I recalled a restaurant in Vermont that had turned to it’s community to support needed growth by selling certificates redeemable for food. It’s The Bee’s Knees Morrisville, VT. [...]

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As we grow into the 21st century we need to take a new look at systems and practices that were established for a world that has developed far beyond conceivable expectations. One example of the incredible journey we’ve witnessed is that of the Internet and attendant technologies.  As recently as 1992 there were only 50 [...]

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Bryan Nelson writes in Ecoworldly.com about,  two coral species that have managed to avoid destruction by jewelry harvesters and bottom trawlers. If you aren’t familiar with Ecoworldly, it’s a part of GO Media,  better known as Green Options,  a site you should spend some time on.  They have  clear and very helpful discussions about sustainability.

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Over the last four years photographer Paul Mobley traveled the United States and met more than 300 farmers.  You can see a few of them here.  Paging through the book,  American Farmer,  one feels the warm, gritty soil and the sun, hard on your neck. The book shows us the heart of the U. S. [...]

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People are hiring out their gardening duties and local – food gathering chores because they are either time challenged or, perhaps like me, a bit deficient in their animal/plant husbandry skills,  but still wish to participate in the movement to eat locally.  I buy much of my food supply from local growers.  There are a [...]

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The FDA was cited on the news last night as calling for bar codes on fruits and vegetables to identify growers and make it easier to track contaminated foods back to their source. The farm industry counters that this would add greater expense for them. Many fruits and vegetables already have small stickers on them [...]

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Our specialization is linking very talented Chefs with corporate and private temporary opportunities worldwide. We are, as a group, adherents of local foods, culinary ethics, sustainability, and organics and espouse a mentoring style of management to encourage those we work with to be actively involved in the husbandry of our planet. We are currently seeking [...]

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My vision when I conceived the idea for temporarychef.com was as a link for senior Chefs to find opportunities needing their considerable talents and experience on an occasional basis. I’m not trying to be an agency. Rather, I see a consortium of Chefs with passion and knowledge finding further possibilities for the practice of their [...]

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