Moto’s Homaro Cantu & Ben Roche Talk Sustainable Food Science

When discussions of deconstructed food and molecular gastronomy occur, rarely do concepts like sustainability come to mind.  People (like me), who eat food from the admittedly quirky chefs that make these whacky concoctions, are almost always focused on the hedonistic experience of this type of consumption.  This is obviously not lost on Homaro Cantu and …

Back to the Start

Back to the Start hit the internet yesterday and got passed around quickly.  It is a stop-motion film that talks about sustainability and farming.  Believe it or not, it was commissioned by Chipotle and scored by Willie Nelson (who covers Coldplay’s “The Scientist”).  Worth a watch.  More info at chipotle.com/​backtothestart

The Foie Gras Battle Continues In Atlanta [Politics]

Restaurant Eugene and Linton Hopkins, as well as a slew of Atlanta area restaurants, have come under fire from activists over their use of foie gras, a highly contentious liver dish.  It’s really been a few years since the debate over the cultivation of foie gras was a focal point of the food system; however, …

Seafood Watch And Project FishMap for iPhone/Android [Technology]

Earlier today (technically yesterday by the time you read this), I spent some time reading an article on sustainability and seafood, which prompted me to write this little bit on an associated topic: the Monterey Bay Aquarium and their Seafood Watch app (android market/apple store).  The Monterey Bay Aquarium is one of the leaders in …

Goin’ Coastal Restaurant Review – Virginia Highlands, Atlanta, GA [First Impressions]

Just last week, Zach Kell and Seth Hendricks brought their Goin’ Coastal concept from Canton, GA all the way down I-75 and into Virginia Highlands.  As the name suggests, Goin’ Coastal is all about the seafood; what sets them apart from their competition is their overt focus on sustainable fishing. Backed by support from the …

Dan Barber On Sustainable Fishing At Ted.com

It’s been a while since I last mentioned Dan Barber, the über talented chef/owner of Blue Hill & Blue Hill Farms.  The first time I brought Dan up on this blog, he was chatting up ethical foie gras.  The video in that post came from Ted.com, one of the best websites out there for video …

Zoes Kitchen Restaurant Review – Peachtree Hills, Atlanta, GA [Quick Hits]

On an early afternoon scamper from Buckhead back to the Westside, I found myself looking for sustenance.  As I was heading right past the Peachtree Battle Shopping Center, I decided to swing by Zoës Kitchen, a fast casual franchise with a focus on health conscious and sustainable grub.  I wasn’t looking for something quick, cost …

Eating Bugs (Bunny) At Westside’s Miller Union [Updates]

                                                                                                  Photo by David Naugle via MU A recent dining excursion took me to the ever bustling Miller Union, a Westside eatery that has become one of the “it places.”  MU is a restaurant that showed up on the scene roughly two-months ago and is currently in the middle of a love fest not uncommon …

Pizza At Walmart: The Pizza Box Is Surprisingly Sustainable [Sustainability]

Pizza is the hot-button topic of Atlanta’s food scene.  Walmart is the hot-button corporation of the American business scene.  Now, these two have come together for surprisingly pleasant results.  The mega-chain is now a ubiquitous fixture on our country’s landscape, they don’t really take care of their own, and they seem to suck up most …

Miller Union Restaurant Review – Westside, Atlanta, GA [First Impressions]

  Atlanta’s newest buzz restaurant said hello world early last week.  Miller Union, a freshly designed (by ai3) Westside restaurant, features ever trendy farm fresh food from Steven Satterfield, formerly of Watershed.  With the help of GM Neal McCarthy, by way of Sotto Sotto, and the assistance of mixologist Cara Laudino, the group is hoping …