The Co-op's Online Revolution - From Food52

Wow, today alone I have stumbled upon 2 articles echoing the sentiment I posted yesterday about the importance of knowing how to cook, knowing where you food comes from and knowing how its prepared.

I've been a CSA member for years now and it is a source of pride for me (and envy for my friends, especially when I'm loaded with fresh fruits and veggies in the summer). Here, on food52's site, they list a number of new websites dedicated to helping those of us in urban environments get a little closer to sustainability by buying locally. They term it: "techno-locavorism."

The Co-op's Online Revolution - Blog - food52 - food community, recipe search and cookbook contests

Additionally, Martha Stewart just wrote an interesting article comparing "foodies" to "fashionistas." I don't completely agree with all of her points, especially the idea that the current push for sustainability/organic is simply "trendy" as her article subtly implies, but I still think that she makes a good point. I especially like the closing line,

"Like the classic little black dress, good food and entertaining keep evolving, but never go out of style."

http://www.huffingtonpost.com/martha-stewart/food-is-the-new-fashion_1_b_821078.html

Michael Ruhlman: "Cooking makes us, and keeps us, Human"

I've been impressed and inspired by Chef Michael Ruhlman for a while now.  Not only is he a great chef, but he's also an incredible writer.  Today, I discovered that in addition to cooking and writing, he also has some very cool shit to say. 

As a physiologist and diabetes researcher, I find his rant in this video fascinating and powerful from a "development of the human animal" and "diabetes epidemic" perspective.  As a cook, it makes me feel very, very special.  For those reasons and many others, I say, "Thank you for speaking out, Mr. Ruhlman!"


Had Something to Say - Cooking from michael ruhlman on Vimeo.

PS. The book he's talking about is Catching Fire: How Cooking Made Us Human, by Harvard Anthropologist Richard Wrangham.