“I do think that there are some baseline things that we should all agree on, the most important being that eating meat matters. It’s the No. 1 cause of global warming.
The UN and Pew Commissions have said that it is among the top 2 or 3 causes of every significant environmental problem locally and globally.”
- Jonathan Safran Foer, from his new book “Eating Animals.”
Just sayin’.
Dumpster gardens. Awesome!
Currently reading “When Everything Changed: The Amazing Journey of American Women from 1960 to the Present” by Gail Collins - a nice refresher on women’s social and political histories and all that goes along with them.
This week marks the end of October, the end of Daylight Savings Time, and the end of the season for most of the area’s farmers markets.
Here’s a list of those that will be open one more week, plus their locations, days and times. Also included are the few that will remain open a bit longer.
Excelsior Farmers Market
337 Water Street
Thursday, Oct. 29, 2:00 to 6:30 p.m.
Maple Grove Indoor Market
12951 Weaver Lake Road
Maple Grove Community Center
Thursdays, Oct. 29, Nov. 5 and 12, Dec. 3 and 10, 3:00 to 6:00 p.m.
Midtown Farmers Market
2225 East Lake Street, Minneapolis
Saturday, 8 a.m. to 1:00 p.m.
Minneapolis Farmers Market
312 East Lyndale Avenue North, Minneapolis
Every day until December 24, 6:00 a.m. to 1:00 p.m.
Minneapolis Farmers Market – Nicollet Mall satellite
Fifth and Tenth Streets, downtown Minneapolis
Thursday, Oct. 29, 6:00 a.m. to 6:00 p.m.
Saturday, Oct. 31, 8:00 a.m. to 3:00 p.m.
Magers & Quinn Booksellers has some awesome food events coming up in the next few months. I can’t wait for the The Master Cheesemakers of Wisconsin event!
Sunday, November 29, 4:30pm—James Norton and Becca Dilley present “The Master Cheesemakers of Wisconsin.”
Friday, December 4, 7:30pm—Dara Moskowitz Grumdahl talks about “Drink This: 473 Answers to Your Most Impolite Questions About Wine.”
Saturday, December 19, 1:00pm to 3:00pm—Mitch Omer dishes up “Damn Good Food: 157 Recipes from Hell’s Kitchen.”
Michael Pollan (via @nichcarlson) (via soupsoup)
Just sayin’.
(via nutritionista)
I get molecular gastronomy, proudly obnoxious fast food options and foam, but communal tables and the menu as book? Seriously? Those might be two of my favorite dining trends of the last decade.
via Serious Eats
