Renewing America’s Food Traditions

[Rich Lang]

For all who missed it, there has been an article in the New York Times (featured on the home page of the web edition for much of both yesterday and today) about Gary Paul Nabhan, who "has spent most of the past four years compiling a list of endangered plants and animals that were once fairly commonplace in American kitchens but are now threatened, endangered or essentially extinct in the marketplace." You can check out the article by clicking on the logo below. Be sure to check out the US map of regions (we are the Clambake nation!):



It's a great read and mentions another organization for RI chefs to check out (or bring back to their busy minds if they know of it already), the Chef's Collaborative, which, in their own words, is an organization that "works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, our members embrace seasonality, preserve diversity and traditional practices, and support local economies." Check them out at:




Sounds familiar? The Slow Food movement has a similar mission:



In summary, what we eat affects our planet. As people who are passionate about food and how it is grown and prepared, these are issues worthy of contemplation and action.

Rich