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August 30, 2010

"Massacre of the Mushroom Hunters"

Here's a weirdly tragic mash-up resulting from climate change, the financial crisis and food. Above average temperatures and violent weather in the Italian alps has led to a bumper crop of highly sought-after and very valuable mushrooms.

As a result, Italy's recession-battered mushroom hunters are in a frenzy and have thrown caution to the winds, or rather themselves onto the precipitous slopes of mushroom-growing mountainsides (via Reuters):
At least 18 mushroom-lovers have been killed in accidents while hunting for their favorite fungi in the mountains and forests of northern Italy.

Mountain rescuers say eager mushroom seekers are abandoning safety procedures as they don camouflage and hunt in darkness to protect coveted troves, la Repubblica newspaper reported on Sunday.

"There is too much carelessness. Too many people don't give a darn about the right rules and unfortunately this is the result," Gino Comelli, head of the Alpine rescue service in northwest Italy's Valle di Fassa, told the newspaper.

Seventeen people have died in nine days -- six in 48 hours alone -- mostly from sliding off steep, damp slopes in the northern mountains, la Repubblica said in a story headlined "the massacre of the mushroom hunters."

Not much more to add to that, I don't think. Except, hey, mushroom hunters, calmate voi!

Photo credit: It's Greg

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August 27, 2010

Cuba's Free Market Reforms Start with Veggies
Fidel Castro's Cuban government just announced two major free market reforms. One involved allowing foreign companies to lease land for up to 99 years, leading some to speculate a golf-course boom awaits.

But more significantly for Cubans themselves, the second major reform allows, for the first time, individuals to grow and legally sell their own fruits and vegetables. According to ABC News, the decree "authorizes them to produce their own agricultural goods — from melons to milk, on a small scale — and sell them from home or using special kiosks on their property."

While black market roadside sales have gone on for years, the decree should allow a thousand produce stands -- in cities as well as on roadsides -- to bloom. Even better, it will allow the government to take their fair share -- all income from these micro-growers will be taxed.

As one expert observed, it may actually go quite a ways towards improving Cuban agriculture, which -- though surprisingly sustainable -- is plagued by inefficiencies.

Anyway, it's quite interesting that Cuba's free market reforms are starting with food.

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August 6, 2010

Mitch Prensky of Supper Happily Grows His Own

Chef Mitch Prensky harvests his beetsChef Mitch Prensky harvests his beets.(Julie Lynch)A recent article in the New York Times documented the growing competition among New York chefs for the highest-quality food from local farms -- whether it's heirloom cabbages or pastured poussins. Opining that "top chefs can't be lip-service locavores any longer," writer Glenn Collins offers this mini-food fight as evidence of a "farm-to-table revolution" among restaurateurs.

These chefs' approach fits nicely into the haute cuisine concept that their job is to hunt down the absolutely perfect ingredient. The fact that more chefs are looking in their relative backyards may somewhat be a testament to the fact that globalization of the food chain has reduced the variety and diversity of food. It used to be that chefs would explore the farthest reaches of the globe for the obscure and the delicious. But now, the obscure and delicious is more likely to be grown in a peri-urban farm than on a tropical plantation.

I recently spent a morning with a Philadelphia chef who takes the concept of farm-to-table a step further. Mitch Prensky has contracted with nearby Blue Elephant Farm to produce exclusively for his well-regarded restaurant Supper under his direction. In turn, Prensky will limit the fruit and vegetables he uses to the output from Blue Elephant -- pickling what he doesn't serve fresh to his customers. He fully intends to continue cooking from the farm all through winter -- Philly has an almost perfect climate for year-round hoophouse growing. What he can't get from Blue Elephant, he gets from other local providers -- including beer, which in Philadelphia results in a fabulous selection of microbrews. The seafood he serves, while not local, is sustainable -- a lamentable rarity in high-end restaurants.

A graduate of New York City's French Culinary Institute who's cooked at New York's famed Lutece and Provence restaurants (and an early stint as kitchen assistant for Jacques Pepin), Prensky hasn't gone locavore to make a political point. As he likes to say, "I'm just here to make you dinner." Working with a single farm has enabled him to achieve something that all chefs desire: total control. And he's not stopping with fruit and vegetables. He's working with the farm to add meat and poultry (Prensky makes his own charcuterie), and ultimately expects to produce cheese and other value-added products off the farm. He even is toying with the idea of his own CSA for a few select customers; included in the box might be his own pickles or other "homemade" products.

Some may wonder about the benefit to the farmer from this arrangement. Luckily for Prensky, Blue Elephant is not your typical farm. Organic in spirit if not certification, it’s in some ways a hobby farm, owned by a wealthy couple who keep a low profile -- Prensky wouldn’t tell me their names -- but Prensky's ambitious vision may result in this "hobby" becoming a booming business.

This unconventional partnership represents an alternative model for high-end restaurants and small farms. Take a closer look, through this slideshow:


Photos by Julie Lynch

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