Posts by Devotay

In 1946, when President Truman signed the School Lunch Act, he said, “In the long view, no nation is healthier than its children, or more prosperous than its farmers.” If that was a statement of purpose rather than merely a rhetorical...

Hi all. Been away a long time - very busy writing and speaking and doing book tour stuff. The 1st book has been such a success the publisher has asked me to do a sequel. So I'm returning to ask y'all for more...

9 years of hard volunteer work for an organization that is trying to improve the food system.

I didn't know about your NZ connections, Kuan. Check you PMs for a question. Sounds as if your mom is exactly the type of folks Slow Food is working for. And at Slow Food Nation, we'll be rolling out a whole new membership...

100,000+ dues-paying members worldwide. Countless more who are sympatico but don't bother to formally join. 200K at Salone every other year. 100K+ expected at Slow Food Nation. Maybe you don't "get caught up in" protecting...

Phatch - You're right that it's the same issue. And I understand that since some ballplayers used steroids people assume all ballplayers do. We discussed back then that yes of course there are snobs that are members. And yes,...

The March, 2008 issue of Metropolis focuses on the overarching idea of localism and its relationship to sustainability. It is, as always, a beautiful and well-written issue, but in it one particular columnist, Bruce Sterling, has taken...

I've a lot going on these days, as do we all, but I still poke my head in from time to time. Mostly looking for stuff on food periodicals these days, since I'm publishing one. But yeah, ChefTalk is among the originals, and still one...

All of you are familiar with the social networking model in general, and perhaps the Gather.com model specifically. Well, I've found a site built like Gather that caters to restaurant professionals. It's called FOHBOH.com. If...

I always tip at least 15% - usually more - whether buffet or not, unless the service was quite bad AND it was clearly the server's fault (as opposed to the kitchen or the management). As a restaurant owner, I just believe it's good...