Sentences with phrase «food ethics»

by Rob Nathan on February 19, 2013 0 College of Lake County culinary programs food ethics food studies Grayslake higher education horticulture Hungry for Change Rory Klick sustainability

Posted in Hungry for Change, NWEI Discussion Courses Tagged food ethics, food systems, Hungry for Change, new course, sustainable food Comments closed

I was also privileged to break bread and talk food ethics with many of those I think of as the connectors in our food system — the butchers, providores, and chefs — such as Kate & Josh at Western Daughters butcher shop in Denver, Rachael of Brooklyn Bouillon, Jake of Dickson's Farmstand Meats, Ryan of Fleisher's Pasture - Raised Meats, and Dan Barber of Blue Hill in New York (whose book The Third Plate is a must read).

Veteran TV watchers will remember ABC's dose of similar slimy food ethics when its reporters cooperated with unions to go undercover at Food Lion.

As if the gorgeous menu and local food ethics weren't enough, OLO also manages to be truly welcoming — the warm bricks and golden lighting encourage the kind of date that is all about ambience, conversation and laughter.

by Deborah McNamara on July 8, 2013 0 curriculum factory farms food ethics food waste GMOs higher education and sustainability Michigan Oakland University overrishing personal choice pesticides Rochester sustainable food Tara Deubel

by Deborah McNamara on January 9, 2015 0 culinary arts and sustainability food ethics Oregon Culinary Institute Ramona White social responsibility Sustainable Cuisine teaching about sustainable food

by Deborah McNamara on July 23, 2013 0 Allison Jack experiential learning food ethics Prescott College sustainable agriculture Wendy Petersen Boring Willamette University Zena Farm

Today's NWEI Changemaker Interview is with Chef Instructor Ramona White, who teaches food ethics and social responsibility at Oregon Culinary Institute.

Posted in Hungry for Change, NWEI and Higher Education Tagged food ethics, food movement, food politics, higher education, Hungry for Change, Oakland University, Professor Tara Deubel, student resources, sustainability, sustainability education Comments closed

by NWEI on November 8, 2012 0 food ethics food movement food politics higher education Hungry for Change Oakland University Professor Tara Deubel student resources sustainability sustainability education

It's a lovely sendup of the view that food ethics is really all about authentic experiences and food with «soul».

Pollan's been on the food ethics and health bandwagon for a while now, since the early ninety's if not earlier, so you've chosen a good mentor for the kitchen counter.

Do you consider the food ethic at Ramah a selling point for parents or do they ever balk at the higher cost (which I assume is reflected in the cost of the camp?)

Co-owner Adam is deeply committed to food ethics and rarely serves beef because of its enormous environmental impact.

Posted in Hungry for Change, NWEI and Higher Education Tagged College of Lake County, culinary programs, food ethics, food studies, Grayslake, higher education, horticulture, Hungry for Change, Rory Klick, sustainability Comments closed

Posted in Hungry for Change, NWEI Discussion Courses Tagged creating change, food ethics, food justice, food systems, just food Comments closed

Posted in NWEI and Higher Education, NWEI News Tagged curriculum, factory farms, food ethics, food waste, GMOs, higher education and sustainability, Michigan, Oakland University, overrishing, personal choice, pesticides, Rochester, sustainable food, Tara Deubel Comments closed

Posted in Hungry for Change, Menu for the Future, NWEI and Higher Education, NWEI Discussion Courses Tagged Allison Jack, experiential learning, food ethics, Prescott College, sustainable agriculture, Wendy Petersen Boring, Willamette University, Zena Farm Comments closed

Posted in Inspiration, Menu for the Future, NWEI and Higher Education, NWEI Changemakers and Stories of Change, NWEI Discussion Courses Tagged culinary arts and sustainability, food ethics, Oregon Culinary Institute, Ramona White, social responsibility, Sustainable Cuisine, teaching about sustainable food Comments closed