Originally published on Tue December 4, 2012 6:36 am
Chef/Stylist Caitlin Levin and photographer Henry Hargreaves create an interpretation of Mark Rothko's paintings using colored rice.
Credit Henry Hargreaves
Back in 1958, when Mark Rothko was commissioned to do a series of murals for The Four Seasons restaurant in New York — a place he believed was "where the richest bastards in New York will come to feed and show off" — his acceptance of the assignment was subversive at best. He hoped his art would "ruin the appetite of every son of a [beep] who ever eats in that room," according to a Harper's magazine article, "Mark Rothko: Portrait Of The Artist As An Angry Man."
It may sound like an oxymoron: a delicious local, winter tomato — especially if you happen to live in a cold climate.
But increasingly, farmers from West Virginia to Maine and through the Midwest are going indoors to produce tomatoes and other veggies in demand during the winter months. "There's a huge increase in greenhouse operations," Harry Klee of the University of Florida tells us.
The seeds of this goosefoot plant are known as quinoa, a superfood now in high demand and grown almost exclusively in South America. But some growers think they have the formula to grow it up north.
Credit Janet Matanguihan / courtesy Kevin Murphy
The explosion in world popularity of quinoa in the past six years has quadrupled prices at retail outlets. But for all the demand from upscale grocery stores in America to keep their bulk bins filled with the ancient grain-like seed, almost no farmers outside of the arid mountains and coastal valleys of Peru, Bolivia, Ecuador, and Chile grow it.
But plant breeders and scientists who study the biology and economics of quinoa say that is about to change.
Spinach has lots of opportunities to pick up E. coli and other bugs during harvest and growing. Here, a Mexican migrant worker cuts organic spinach during the fall harvest at Grant Family Farms in Wellington, Co.
Credit John Moore / Getty Images
Salad producers haven't succeeded in banishing E. coli and other dangerous microbes from fresh greens, though they've tried hard. As we've reported before, it's a major challenge to both growers and the environment. But one scientist thinks he's making progress – with a spinach spa that zaps bad bugs with ultrasound.
Every year, restaurants throw away as much as 10 percent of the food they buy, as we reported yesterday, yet food waste ranks low on most chefs' list of priorities. But some restaurants want to do something about food waste in their quest to go green. That includes Mario Batali's Lupa Osteria Romana, one of New York's trendiest restaurants.