Food represents so much more than how we nourish ourselves. It had become abundantly clear that the simple act of eating involves the complex topics of culture, social equity, industry, water conservation, health, pollution and more. 
Many people are increasing their attention on the links between what is on their plate and the world around them.

This month, I have included articles that deal with diminishing resources- specifically meat and seafood. Sourcing out animal products that are ethically treated, grown locally and have a minimal impact on the environment is difficult to say the least. 

These challenges have resulted in people foregoing meat altogether. Alternatively, for many, it has changed their relationship with what they eat; for others, it has become a business opportunity. 

The below stories touch on some of the new attitudes and opportunities that are emerging in the food world. They are not without debate, but hey, at least they have people talking.

Nose to Tail

I spent some time living in France in '98 and had my own little "Food Revolution". Regular trips to the local market acquainted me with a different vendor for our fish, pork, beef, chicken, charcuterie, cheese, bread and produce. It was not unusual to see large chunks of a variety of cuts of meat on display, as well as the occasional calf's head showcased proudly with a little parsley around it to dress it up.
As a by-product of living abroad I learned the value in using the whole animal. I realized that doing anything less does a disservice to the animal and wastes precious resources. Fergus Henderson has popularized this idea with his 2004 book, The Whole Beast: Nose to Tail Eating. Several blogs and books have popped up since then. I enjoy reading Eating Nose to Tail and Nose to Tail at Home. I read them a bit out of culinary interest and a bit out of sheer amazement. Crispy pig's tails? Really? But, as Henderson says, "If you're going to kill the animal it seems only polite to use the whole thing."


Desert Shrimp- Innovation, Conservation & Entrepreneurship Or A Symptom Of A Flawed Food System?

In order to help meet Las Vegas vacationers' voracious demand for shrimp in a more 'sustainable' manner, one company has set up an elaborate aquaculture farm to raise shrimp in shipping containers in the middle of the Mohave desert. The company Blue Oasis Pure Shrimp is harvesting a half million pounds of shrimp annually from its intriguing operation. Read More From Treehugger....


SOS- Save our Seafood...By Eating It?

Barton Seaver knows how to work magic with seafood. As executive chef at the Washington, D.C., restaurant Hook, he has won acclaim for his focus on sustainable seafood. His efforts have earned him a National Geographic fellowship and recognition from the Seafood Choices Alliance and the Monterey Bay Aquarium.

Seaver believes that ensuring the survival of the oceans means changing our relationship with seafood, not severing it completely, and that chefs can use their influence to lead this change. Read More from Grist...