|A new way of looking at school lunches is bringing professional chefs into the mix|
The Boston Globe - 1/22/2011.By Kathy McCabe – Lawrence, Mass.: Stirring 15 pounds of Red Bliss potatoes and six pounds of instant mashed potatoes in a 50-gallon steel kettle requires a paddle big enough for a canoe. Toss in six pounds of canned yams, a few gallons of low-fat milk, a pound of margarine, salt, pepper, and onion to taste. Top with fresh sliced pears, apples, and cinnamon – and voila! It’s Chef Kirk’s Sweet Potato Puree for 2,600.
|Registry notifies public of pesticide spraying|
Kennebec Journal - 1/22/2011.By Mechele Cooper – Augusta: More than 1,600 people have enrolled in a registry since April 1, 2010, to learn about local pesticide spraying. The Board of Environmental Protection credited its public relations campaign with informing concerned Mainers about the registry.
|Organic farming becomes a growing success|
Village Soup - 1/21/2011.By Stephen Betts – An organic farm and education center in a historic farming section of Rockland is one step closer to reality. This comes as a state report detailed the growing value of organic farming.
|How can we feed the world and still save the planet?|
The Guardian [UK] - 1/21/2011.By Madeleine Bunting – Food has become subject to one of the sharpest global debates, with rising anxiety about how the world's growing population is going to feed itself. Increasingly, Olivier de Schutter, the UN special rapporteur on the right to food, is establishing himself as one of its key protagonists with an unapologetically radical agenda.