Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:
- Labeling Of GMO Foods Has Different Implications For Food Producers (Steve Jackson, Northwest Public Radio, 8.26.13) Matt Davidson of PNW Coop Specialty Food discusses how non GMO verification has benefited him.
- Side Orders: Two chefs coming to aquarium food event (Anne Braly, timesfreepress.com, 9.4.13) Virginia Willis competed in a competition for a Serve and Protect event at the Tennessee Aquarium with a mystery sustainable seafood product.
- Traci Des Jardins takes on the Presidio (Renee Frojo, San Francisco Business Times, 9.20.13) Traci Des Jardins will open a new California and Spanish-themed restaurant in the heart of the Presidio.
- California Giant Berry, Stemilt court consumers via bloggers (Coral Beach, The Packer, 9.20.13) Tom Douglas shows his support for fresh and socially responsible fruit.
- The team that makes restaurateur Tom Douglas run (Nancy Leson, The Seattle Times, 9.20.13) Tom Douglas’ accomplices are profiled, including Jackie Cross of Prosser Farm whose 20 acres of farmland supply vital produce for Tom.
- Matchmaker, Matchmaker (MM Pack, The Austin Chronicle, 9.20.13) Read a profile of Valerie Broussard, the Austin’s W Hotel’s official forager, who acts as a liaison between chefs and farmers.
- Bondir Concord Could Open in Early November (Rachel Leah Blumenthal, Eater Boston, 9.24.13) Jason Bond is set to open his new restaurant soon, with locally sourced ingredients being a definite part of his menu.
- Cakebread’s Vintage Party is Celebrated by All in Napa Valley (Roger Morris, The Daily Meal, 9.24.13) Local farmers and artisan food purveyors attended Cakebread Cellars’ Vintage Party.
- 10 Takeaways from Our Webcast with Chef Thomas Keller, Plus Answers to Your Questions (Taste Williams-Sonoma, 9.24.13) Thomas Keller discusses how sources his lamb from an ethical and conscientious farmer who raises the animal in a humane and healthy way.
- Okhotsk endorsement welcomed (Fishnewseu.com, 9.25.13) The Sustainable Fisheries Partnership is celebrating the certification of the Russian Sea of Okhotsk pollock fishery under the Marine Stewardship Council standard.
- New Rick Bayless restaurant coming to Wicker Park (Beth Larson, Chicago Development News, 9.25.13) The rumors have been confirmed that a new Rick Bayless restaurant is in the works.
- Emeril: ‘Top Chef’ New Orleans promises alligator (Stacey Plaisance, The Wichita Eagle, 9.25.13) Justin DeVillier will compete on the eleventh season of Top Chef in New Orleans this year.
- The War on Empathy: Marion Nestle and George Lakoff (Alex Wise, Sea Change Radio, 9.25.13) Listen to Marion Nestle discuss food insecurity.
- Growing better chefs at farm camp (Joan Cary, Chicago Tribune, 9.26.13) Spence Farm has supplied to the likes of Rick Bayless, Bruce Sherman, Paul Kahan, and Paul Virant.
- Philip Walters, John Ross, and Chris Pandel Talk the First Five Years of The Bristol (Daniel Gerzina, Eater Chicago, 9.27.13) Chris Pandel and the team at The Bristol discuss their evolution, including the change to a more nose-to-tail approach.
- Eh?: Dinner with international flavor (Duluth News Tribune, 9.28.13) Carla Blumberg of Chester Creek Café cooked a local and sustainably harvested meal for a benefit.
- Kirkland Tap: A casual sequel to Craigie (Devra First, The Boston Globe, 9.28.13) Tony Maws’ new restaurant, The Kirkland Tap & Trotter, gets a glowing review for its nose-to-tail cookery.
Sustainability-focused events our members were involved in this past week:
- “The Food Movement: From Personal Choice to Social Action” at Franklin and Marshall College (Marion Nestle, September 26)
- Border Springs Lamb Dinner in Charleston (Border Springs Farm, September 26)
Posted by: Chefs Collaborative