Join the sites that are going dark like Wikipedia and Mozilla by celebrating with Blackout Recipes. Sites are blacking out voluntarily to protest laws being voted on that owners feel will CENSOR THE WEB. The battle might be won, but this war has always been lost – at least get some food out of it.
A remarkable micro-blogger drops a bomb probably without predicting the fallout. Announcing National Snack Food Month sends bloggers and Twitter users into a tizzy – so was it wrong? Is there another way to look at Snack Food? Our take….
It couldn’t have come at a worse time. Food Newsie had just posted access to the National Restaurant Associations anticipated What’s HOT list for 2011 highlighting food stuffs to look forward to around the country. Macheesmo had just posted a summary of the Food and Drug Administration’s 211 page Revised Dietary Guidelines for America five years in the making suggesting we all consider cooking more, cutting back Salt and avoiding processed foods – saturated fat and something sugar – when it came…
From PowerPlate dot org and MyPyramid dot gov come two different takes on what an average daily diet should be modeled after. The USDA joins the EPA in being sued and attacked for knocking smaller growers about with regulations. At ground level, do we even know, outside our preferences, what’s right?
It’s been a hot mess for decades but it’s boiling now – are localvores helping to ruin the Chesapeake, is big Agri over-supplying to a limited demand, is the government interested in strong arming small farmers and are veggies better than meat and on and on. Fights like this have always been about following the money – Agribusiness obviously has some and with the rise in buying and eating locally, small farmers finally have some. Have a first glance look at Food Fights 2011 will host. Some make sense, some don’t.
A score of DC Food Bloggers, not the least of which would include the intelligent, good-spirited and Parisian, French Twist DC, have taken serious offense to the dumbed-down name of menus selected and portioned to appeal to cash-strapped diners at fixed prices in rough times. Naming the ‘savior’ menu incorrectly will help no one and embarrass establishments nationwide.
Languages have worked hard to mean something. Sure, homophones screw it all up from time to thyme but really, in an industry that owes so much to the French and, these days, to the tiny paychecks of hungry people, can we not get this right: Prix Fixe: It’s from the French, used all over the European Union and exists to serve cash-strapped patrons. It’s coming to pass that thousands of Americans think that a Prefix Menu is a marketing gimmick for Starters and Appetizers. Those cash-strapped patrons you’re hoping to lure with a fixed price menu will STAY HOME.
