You hear people talking about it all the time: eating local. That’s well and good, but how does one go about it? If you are in Austin, Texas, foodie and filmmaker, David Barrow –producer of the documentary Farm-City, State — offers tips for eating local and preparing locally sourced food.
Everything old is new again — like procuring our sustenance and sundries from local farmers, artisans, and other producers. And coming up next week is a celebration of satisfying our appetite and thirst close to home: Eat Drink Local Week.
Chef Jesse Griffiths believes it is critical to teach people who have spent time and money hunting and harvesting game and fish how to care for them in the field and in the kitchen.
Italian food is comfort food, and in the hands of Chef Teresa Wilson of Aquarelle Restaurant Française, pictured above in her restaurant kitchen, ravioli receives an unusual, fresh and delicious makeover using a raw beet “pasta” and goat cheese filling.
On May 12, 2011, all the pieces of our Central Texas food puzzle come together during the Sustainable Food Center’s annual Farm to Plate Fundraiser at the Historic Barr Mansion.
Farms have always been existed outside of towns and cities. Now more are moving right into town. No matter whether they are inside or outside the city limits, one way many local growers get the fruits and vegetables of their labors in front of consumers is via farmers’ markets.
The frozen carcass of a guinea fowl thaws in a bowl on my kitchen counter. I purchased the bird at the Downtown Farmers Market in Austin, Texas, from Sebastian Bonneu, who owns Countryside Farm in Bastrop. He raises and sells animals for meat, including guineas, rabbits, ducks, geese, chickens and pigeons. Not your standard fare. But then, he’s French.
