wal mart vs. the prince

image from http://www.themortonreport.com From The Viand Zine, Issue 2, 12 May 2007 “Often the difficulty is built right into a company’s business model. It makes scant difference whether Wal-Mart starts stocking organic food or not, because the real problem is the imperative to ship products all over the world, sell


chef pteri on salt, From The Viand Zine Issue #1, 14 April, 2007 Salt. The oldest records come from 4,700 years ago in China where writings were found discussing more than 40 kinds of salt.  In ancient Timbuktu salt was supposedly traded ounce for ounce with gold.  In fact, the

zine vision

From The Viand Zine, Issue 1 April 2007 I think food is the connecting issue between our personal lives (health, happiness, security), social-justice issues (everyone should have healthy, culturally appropriate, fresh food), economic issues (corporations are trying to take over the food supply from seed to table, destroying farmers, small

Sybs beyond the recipe

Sybs, From The Viand Zine, Issue 1 April 2007 “It all seemed too good to be true: That eating something delicious could be a strategy for preserving biodiversity and that the pleasure we took in doing so could itself constitute a small but meaningful political act.” (Michael Pollan, Cruising on

slow food

From The Viand Zine, Issue 1 April 2007 Whether standing at a BBQ, kneeling on a tatami mat or seated at an elegant restaurant, eating is fundamental to living. Elevating the quality of our food and taking time to enjoy it is a simple way to infuse our daily lives

new food jobs

photo formaggiokitchen.com Regina Schrambling, “Wanted: one cave manager.” Los Angeles Times, April 4. 2007 Food section. [F1] FIVE years ago, it would be safe to say, not a soul in California woke up each morning to a to-do list starting with: Review a restaurant for Michelin. For the foreseeable future,

Balthazar’s Keuken

open for dinner wednesday to friday only and requires a reservation: balthazar’s kitchen. Elandsgracht 108 31-20-420-2114

food as art, underground restaurant 1971

The New York Times February 21, 2007 When Meals Played the Muse By RANDY KENNEDY THE artist Gordon Matta-Clark, who died in 1978 at age 35, loved to cook, but he could never quite unbraid his culinary passions from those of artmaking, with sometimes bizarre dinner party results. At one,


The First All-Chefs Viand, November 2006 the viand is a small-plates slow food feast. all of the food comes from local farmers markets and artisanal producers and everything we serve is hand-made. we see it as part of the process of re-learning cooking and community and we see it as

quiet food

  John Strydom, Quiet Food: A Recipe for Sanity, reviewed by Anterior Insight As consumers increasingly turn their back on fast food – in light of films such as Morgan Spulock’s Supersize Me and Fast Food Nation by Eric Schlosse – in favour of healthier options, namely Fast Moving Gourmet