Department of Hospitality Management's CLT Office

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Department of Hospitality Management's CLT Office

Tag Archives: seasonality

They Will Squash You

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Kevin’s marrow is as heavy as a baby hippo (it’s arriving on the back of a tractor), and Ian’s pumpkin makes a nice chair (six humans are hoisting it onto a scale). Meanwhile, a prize-winning cabbage takes up most of a park bench, freaking out a toddler.

The U.S. produces impressively swollen pumpkins, there is a world-record marrow in the Netherlands, and strong competition from Germany, Switzerland, and Canada. But the culture of growing giant vegetables to show off is decidedly British. In the Wallace and Gromit movie The Curse of the Were-Rabbit, a village’s annual giant-veg competition comes under threat from the titular beast, and the citizens take it very seriously. In towns up and down the UK, during September and October, you can find giant-vegetable competitions wherever cell phone service gets spotty. The prizes are never as good as Gromit’s golden carrot (spoiler!), yet the competition is fierce, the anticipation high, and the parsnips twisted as all hell. (The thing to know about giant vegetables is that they are not just big; they are unrecognizable. There is the mangled hell of a giant parsnip, writhing and twisting on itself, and there is the shapely magnificence of a giant onion, shrouded in layer upon layer of golden skin.)

Urban Gardening on the Third Floor

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Kerry Trueman and Matt Rosenberg began by growing tomatoes on the roof of their third-floor walk-up in the West Village more than 20 years ago.

“We didn’t know anything — we used Miracle-Gro,” said Ms. Trueman, 54, who blogs about the politics of food for Civil Eats and writes about climate change for Moms Clean Air Force. “But it changed the way I viewed things in cities. Whenever I was on a high floor, looking down, I would see all this roof space and say: ‘Wow, you could grow so much. There are no woodchucks or deer, no Japanese beetles. And so many things grow so well in containers.’ ”

They used a ladder to climb through the roof hatch then. They built large planters for strawberries and 20 different kinds of roses. They grew blueberries and corn and hops. They had to dismantle the roof garden in 1998 during a legal battle to keep their building rent-stabilized. But by then, they were hooked. “Tomatoes are the gateway drug,” Ms. Trueman said.

So much food is wasted because it’s ugly

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Food is simply too good to waste. Even the most sustainably farmed food does us no good if the food is never eaten. Getting food to our tables eats up 10 percent 12 of the total U.S.energy budget, uses 50 percent of U.S.land, and swallows 80 percent of freshwater consumed in the United States.3 Yet, 40 percent of food in the United States today goes uneaten.4 That is more than 20 pounds of food per person every month.5 Not only does this mean that Americans are throwing out the equivalent of $165 billion each year,6 but also 25 percent of all freshwater7 and huge amounts of unnecessary chemicals, energy, and land. Moreover, almost all of that uneaten food ends up rotting in landfills where organic matter accounts for 16 percent of U.S. methane emissions.

Meet Will Allen, The Urban Farmer Starting His Own Revolution

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Here’s another example of the changing landscape in food production, distribution and development.

When you think of farming towns, Milwaukee-proper might not be the first to come to mind. The large Wisconsin city is perhaps better known for its famed breweries and picturesque location along Lake Michigan, but one resident there has been on a mission to make farming more accessible even within the city limits.

Will Allen is a former professional athlete who played basketball throughout college at the University of Miami and post-college in Belgium. Though he has also held jobs in corporate America, Allen has spent the last 21 years in a completely different profession: urban farmer.

 

 

Raising Oysters

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It takes four years to raise an oyster; when from when it’s “as big as a peppercorn,” in the words of oyster farmer JoĂ«l Dupuch, to when it’s fully grown and ready to eat. In this beautifully-shot video, presented by Nowness and shot by Panthalassa, Dupuch discusses the uncommon uniqueness of the oyster, and what it means to spend your life raising them.

http://bcove.me/pwxxc9l9

It’s Spring!, time to enjoy some fresh herbs in EVERYTHING!

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Spring is here, but depending on where you live, it might not feel that way. No matter the temperature, one way to feel instantly seasonal is to start adding some herbs to your plate. Whether you’re growing them in a window box or picking them up at the farmers market or grocery store, herbs like mint, parsley, dill and cilantro will force spring upon you.

Ever Wonder how dates are grown?

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Here’s a quick walk through from our friends at the Huffington Post:

Of all the dried fruit options at the grocery store, dates rank amongst the least popular of the bunch. They don’t have the cute California Raisin character to make them likable, nor do they have a catchy name like Craisins. What they do have is a mildly bad reputation for being just as common — and unwelcome — as fruit cake at Christmas time. It’s too bad because dates are responsible for making some truly delicious recipes most of them desserts.

On our quest to bring dates back into the public’s favor, we got to thinking about where dates come from. For those of you who have never given any thought to this fruit’s origin, the answer may surprise you. But even more remarkable is the amount of work — and the serious need to overcome one’s fear of heights — required for the harvest of dates. These palms grow tall, and they take their fruit with them.

For those who are naive about the date, we’re going to break it down — with photos to boot

 

 

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