Cape Kitchen Tour & The Costs of Industrial Food

The Food & Dining section in today’s Press Herald includes articles on the kitchen tour taking place next weekend in Cape Elizabeth,

In this era when the average home cook has been whipped into a Food Network frenzy, kitchen tours have become a popular way for nonprofits to raise money. Foodies love to drool over other people’s Viking stoves, Subzero refrigerators and acres of counter space begging to be filled with Kitchen Aid mixers and Dualit toasters.

a Natural Foodie article on the real costs of the industrial food system,

“What we’ve got now are microbes, such as E. coli 0157:H7, that were not common in the past and seem to have originated in feedlots and are now ubiquitous in the environment,” said Russell Libby, executive director of the Maine Organic Farmers and Gardeners Association.

a reminder that Anna Lappe, author of Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It will be at Longfellow Books tonight at 7 pm for a reading and book signing,
and an article about the new Maine restaurant cook book by Michael Sanders and Russell French. For more on the cookbook see this June television interview with Steve Corry.