Watch Chef Dan Barber’s TED talk on how a chef can keep fish on a menu at the same time as being responsible about sustainability.

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If you live in the northeast, you will have heard about the outbreak of late blight fungus devastating tomato crops. Chef Dan Barber, of farm-to-table fame, wrote an op-ed piece for the NYT discussing the issue, and the role that home gardeners have played in spreading the fungus. The take-home message is to buy starter plants from a local nursery and not plants that have been flown in from elsewhere. And now lacking fresh tomatoes, and with many farmers choosing to harvest early and salvage what they can, what is one to do? The NYT answers this too, with some inspiring recipes for Green tomatoes: a salad, a fritatta, a salsa, and of course, fried green tomatoes. It is enough to get Bobby Flay worked up into a frenzy and even though my local shops are filled with red tomatoes, I have a sudden urge to go green.

via NYT

Dan Barber NYT Op-Ed

Photo Credit: Brent and MeriLynn on Flickr CC-BY-NC

The 8th annual “Chefs to the Field” event promises to be bigger and better than ever, with more restaurants participating in booths (for your eating pleasure) and competitions (for your viewing pleasure).  As always the event features ingredients grown on-site and is in support of the terra nova schoolyard society, that gets kids hands-on with farming. There is also a silent auction and  some musical entertainment to be had. I went last year and was a bit disappointed that it didn’t play out like a season of top chef, but it sounds like the organizers have it well in hand this year. It is definitely an event for the whole family and if last year was any guide, wear a hat and bring some water!

Chefs to the Field
Photo by Artcatcher CC-BY-NC-SA

A report from advocacy group Environmental Defence has shown that fish from the Great Lakes are still toxin-filled, despite drastic reductions in some types of pollution, and the risk isn’t getting any smaller. The main health risk is from long term consumption, but the list of toxins is long.  Some species of fish such as trout and carp should apparently be completely avoided, while some smaller fish may be less risky.  Lake Superior did the best and Lake Ontario (surprise) the worst. While the authors of the report did not want to say that fish should not be eaten from the Great Lakes, they suggested caution in the type of fish eaten, the quantity of fish, and for people at high risk. As for me, I think i will avoid the catch altogether. For the record, I don’t eat fish out of the Thames either.

via medboradcast
photo of humber bay, lake Ontario by sookie CC-BY