|It's 30 degrees in New York right now, and today is the 23rd anniversary of City Bakery.|
Above, the bakery before opening this morning. Anniversary musings to follow in a bit.
Sunday, December 8, 2013
Sunday, December 1, 2013
Thursday, November 28, 2013
at 2:51 PM
Wednesday, November 27, 2013
Tuesday, November 26, 2013
From the hometown front in Baltimore, encouraging news on food supply at the college level from the big thinkers at Hopkins. Below, a snippet from today's Baltimore Sun.
The Johns Hopkins University has swapped traditional dining hall fare this year with new offerings: 25 varieties of apples from a farm in Pennsylvania, greens grown less than three miles away in Baltimore and gourmet beef from a cattle breeder in Monkton.
The link for the Real Food Challenge: http://www.realfoodchallenge.org
Hopkins University commits to local, organic food
More than a third of food served will be local, sustainable, humane or fair-trade by 2020
- By Carrie Wells,
8:01 p.m. EST, November 25, 2013
In six years, the college plans to increase its servings of local, sustainably grown food to 35 percent of all ingredients, becoming one of a handful of universities nationwide to make such a commitment about its cuisine.
The move comes at a time of growing interest in where food comes from and how it is grown. More than a dozen small urban farms are scattered throughout Baltimore, including one started by Hopkins students on its nearby Eastern campus on 33rd Street….
Hopkins is one of 19 colleges or universities in the U.S. to join the Real Food Challenge, a campaign to encourage institutions to buy at least 20 percent of their food from small nearby farmers and butchers by the year 2020. Only three other universities — the University of California, Santa Cruz; Warren Wilson College in North Carolina; and Oberlin College in Ohio — have committed to having a larger percentage of their purchases from such sources.
at 11:31 AM
Saturday, November 23, 2013
Today is the last day of the year that our favorite grape growers, Buzzard Crest Vineyards, bring us Mars grapes that we use to make our 'Cute Little Autumn Tarts' [above, before the oven]. So long Mars, thanks for the tasty few weeks, and we're already looking forward to next year.