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Edible Institute, Or What I Did Last Weekend


Do you know about your local Edible magazine? I have always valued the Edible publications for uncovering local food stories without the typical magazine advertising noise. Highly respected writers report on food issues for less money than they’re used to because they support the mission. The restaurants and organizations that care most about local, organic, and sustainable food congregate on Edible’s pages, creating supply chains when the typical ones just won’t do, and holding events to bring the community around the campfire. It is in turn our job as concerned consumers—tired of cheap, frozen, unhealthy commodity food found in most eateries—to support and promote them, be it dining in their establishments or passing on what we’ve learned to friends at a backyard barbecue. This past weekend I attended the Edible Institute annual conference, and was inspired by all the work people are doing to create positive change. Here, some highlights.

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Mar. 15 2012 | Comments Off on Edible Institute, Or What I Did Last Weekend

Video #3: Organic Produce from Suzie’s Farm


Organic food is what we are meant to be eating. It contains no additives, preservatives, fertilizers, or pesticides—widely associated with various types of cancer. It is not genetically modified—widely believed to cause organ damage and other serious health problems. It has not been sterilized with radiation or ammonia, like most fast food meat. Organic farms are required to constantly test both their products for nutrients as well as their irrigation water (non-organic farms use “sewer water” that can contain biosolids like heavy metals, lawn pesticides, gas, detergents). Convinced yet?

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Jan. 18 2012 | Comments Off on Video #3: Organic Produce from Suzie’s Farm

Video #2: Sustainable Seafood in San Diego


In the second installment of our three-part video series exploring local, organic, and sustainable food in San Diego, we pay a visit to fishmonger and local personality Tommy Gomes at Catalina Offshore Products. Click here to watch the video.

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Jan. 11 2012 | Comments Off on Video #2: Sustainable Seafood in San Diego

Video Premiere! Local Organic Sustainable: Food Revolution in One San Diego Neighborhood


In the first installment of our three-part video series exploring the challenges of serving local, organic, and sustainable food in San Diego restaurants, we sit down with Jay Porter at his two North Park eateries, The Linkery and El Take It Easy. Click here to watch the video.

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Jan. 04 2012 | Comments Off on Video Premiere! Local Organic Sustainable: Food Revolution in One San Diego Neighborhood
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