Where does flavor start?
Working with grass-based dairy and meat products has made me rethink and take a closer look at flavors and how or why certain foods combine well with other foods or ingredients. When looking at these combinations of tastes, there is a blurring of culinary arts, nutrition, and food science. From my experience, grass-based diary products certainly have more flavor. It is almost a multiplier effect, in that 1+1 =3. Grass-based butter has more flavor and color and amplifies the flavors and colors of dishes prepared with it. We are told food should be cheap, but what about taste? We are told food should be cheap; my answer is to try growing it! The more I learn about nutrition and taste. I see that it starts in the ground and helps explain why certain foods and flavors go well together.
This ground-breaking initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession.
Culinary Arts Promoting Locally Grown Food
Agroecology Food System – 10 elements
Chef’s Collaborative – View Website
Food Print- View Website
Local Food Event Planning Guide – View Guide
Promoting Healthy Eating with Flavor
Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk – Frontiers in Sustainable Food Systems
Eat Wild – View Website
Fifty Foods for the future – Future 50
Kaiser Permanente Food For Health – Healthy Eating & Recipes – View Website
Weston Price – View Website
Promoting Sustainable Agriculture
GrassWorks – View Website
Sustainable Agriculture – View Website
Sustainable Agriculture Research & Education SARE – View Website
Understanding Forage Quality – UW Extension