Recent Comments

  • 4 years 47 weeks ago by: Ben in reply to: Shur Yang, the King of Spinach

    I witnessed it myself. I can't blame them, they've got a really interesting variety and know a ton about it!

  • 4 years 47 weeks ago by: Susan Berkson in reply to: Shur Yang, the King of Spinach

    Ben, thanks for writing about Shur. Tammy Wong told me that when Shur's truck arrives (usually late!) at the Minneapolis Farmers Market, shoppers rush over like bees to honey.

  • 4 years 47 weeks ago by: Ben in reply to: Shur Yang, the King of Spinach

    oh and thank you!

  • 4 years 47 weeks ago by: Ben in reply to: Shur Yang, the King of Spinach

    Tangled Noodle - the people that make good local food possible are fascinating. Every one of them. Getting to know the people providing you with food is just an added benefit to buying local.

  • 4 years 47 weeks ago by: Tangled Noodle in reply to: Shur Yang, the King of Spinach

    An article about MN farmers' markets in the Star Tribune a couple of months ago just hinted at the incredible contribution that Hmong growers have made. As someone who has only just recently realized the incredible variety and quality of produce at FMs, I love reading about the people who make it possible. I'm now a huge fan of Chinese broccoli and I can't wait to try Ju Choi (and pea shoots!) I don't even know what these two look like so I will be sure to stop by at Shur Yang's stand and get my full five minutes of veg-ucation!

    Thank you for shining the spotlight on such dedicated growers, much to the benefit of us all!

  • 4 years 47 weeks ago by: Amy M Boland in reply to: The Environmental Cost of Cheap Food: Part Two

    Emily, Selby--

    To address both your points, I WOULD advocate eating LESS of any kind of shrimp. (I would advocate eating less animal protein of any kind, for what it's worth, Emily.) All foods, whether farmed or gathered/hunted, present their own ecological challenges. Sustainability is an exercise in getting food out of the environment without surpassing its ability to recover.

    My concern is with unsustainable shrimp farming--if it can be done in a way that does not trash the coastline, I'm all for it! The point I'm making is not that you should never eat shrimp again. It's that the American expectation of cheap and plentiful (insert food here) creates economic forces that encourage unsustainable practices.

    Clearly, the two of you are making thoughtful and disciplined food choices. And that's all I'm asking people to do.

  • 4 years 48 weeks ago by: lee in reply to: The Local Food Pig Roast and Potluck was Awesome

    Amy, you helped make it so. Thans for your delicious canned foods - I was sad not to be able to keep eating pickles on sunday night. I sure could use some now. :-)

  • 4 years 48 weeks ago by: lee in reply to: The Environmental Cost of Cheap Food: Part Two

    Thanks Emily ad Darren. THere are services such as FishPhone that do their best to point people towards the right seafoods too (here's info: http://simplegoodandtasty.com/2009/06/08/fishphone-shows-the-way-to-sust...).

    Darren, I don't know anything about Fabian's. What's your experience been?

    Emily, I totally agree with your point about shopping at small places, especially those where you can ask loads of questions to understand what exactly you're buying and how it's been raised and caught.

    Thanks both of you for being part of the discussion. Let's keep it going.

  • 4 years 48 weeks ago by: lee in reply to: Looking for Heaven? It's in (a) Budapest (cake)

    Thanks for the note, Tracey! Lucia is a real treasure, and I can't recommend her cafe enough - there's a $9.95 lunch special that includes a sandwich, salad, cookie, and a drink that is the perfect accompaniment to a walk around Lake Calhoun. Totally agree about crumbs too - aren't those what get licked off the plate when everything else is gone? :-)

  • 4 years 48 weeks ago by: Tangled Noodle in reply to: Looking for Heaven? It's in (a) Budapest (cake)

    I had the pleasure of meeting Lucia Watson when she spoke to our global studies class on the Politics of Eating at UMN, and yet I still haven't visited either of her restaurants! I am so lame.

    Well, if this Budapest bundt cake doesn't draw me in . . .! As for the term 'crumb', I'm still waiting for a chance to use it - usually, when I'm describing baked good, it's "[mmmph]yum[mmmmph]" as I wipe the crumbs from my lips. 8-)