This past year was all about alternative milks and nut butters.

Cannabis and/or CBD-infused food and beverages.

Flower flavors and bitter plant fronds in your cocktails.

Salads, collagen-pumped foods, prebiotics, avocado toast, aai bowls, and antioxidants.

Real butter is back and we all seem to be comfortable cooking with ghee and coconut oil. That's 2019.

I scoured Bon Appetit, Forbes, VinePair, Pinterest, and Global Food Forums for their biggest predictions and trend watches for 2019 and thought about how SLO County had kept up with the rest of the country. It's interesting what our food industry caught on to, such as local sourcing, zero-waste cooking, fresh produce, healthy kids meals, and global flavors. What I love about SLO County is that no matter how healthy we are, we still have long lines for donuts topped with pink and white animal cookies.

Forbes predicted 2019 would be a year of eating at home. The evidence was all over Pinterest: Low-prep, foil pack dinner recipes became the thing for busy cooks. Looking at the latest SLO County data, this makes sense economically. The statistics show our estimated median household income in 2017 is about $72,000. The majority of the population are three to seven person households, and data aside, we know the cost of living in California doesn't leave that much left for eating out and working doesn't leave much time for cooking time-intensive meals. Crock pots, one-pan bakes, and foil packs it is.

According to the market research company Mintel, "anti-aging" was out this year and "healthy aging" was in. In stores, co-ops, and markets, and on menus countywide, we saw more products that support health from the inside out, targeting the brain, bone, joint, muscle, heart, and eye health, as well as reduced inflammation. Interest grew in "nootropics," such as chocolate and coffee, now infused with turmeric and medicinal mushrooms to improve cognitive function.

Alternatives to milk, flour, and anything else people have decided is "bad for you" abound, including oat milka new non-dairy favoriteand tapioca and cassava flour. Maybe you can thank the pegans out there for all of these fabulous alternatives. The new hot diet is both paleo and vegan. Pegan! Get it?

In SLO County, these healthy trends became evident at the co-ops and small market grab 'n' go sections. Locally-grown, organic produce from farmers you know was on every menu, and entirely organic storefronts popped up, like Sheila Kearns Chocolate & Confections, Pagnol at 3rd Street Bakery, and Etto Pastificio.

2019 was the year of the noshing table. Charcuterie board classes were wildly popular, and wine tasting and food events around town all began serving entire spreads of artistically curated "grazing" tables with imported and local cheeses, cured meats, olives, baguettes, and crackers. It's always been a thing in highfalutin circles, but these bites became a mainstream phenomenon. A highlight from the New Times' holiday party was a delicious large spread from Cured and Cultivated in Paso.

Fats made a comeback this year. The keto, paleo, grain-free, and pegan diets infiltrated conversations so much, some of us couldn't help but roll our eyes. We saw these new integrations of fat sources in every local store and in the employee fridge, including keto-friendly nutrition bars crafted with MCT oil powder; coconut butter-filled chocolates; fat bombs; and a new wave of ready-to-drink vegan coffees inspired by butter coffees.

What happens when you legalize it? Hemp hearts, seeds, and oils are from Cleopatra's time, but this year the cannabis craze evolved into everything from waffle mix to dried pasta. A new interest in the potential benefits stemming from other parts of hemp plants had many new storefronts looking to explore the fruitful cannabis biz, while local laws permitted empty buildings in some towns to sell the stuff.

Plant-based foods took on the meat-based snacking world of jerkies and pork rinds. Mushrooms played a key role in jerky snacks. You may have seen vegan jerky at House of Jerky and Whole Foods. I have no authority to write about this because I have yet to try it. Yuck (I think?). Though with all our vegan love, we also live in a place where Wagyu beef and Templeton Hills grass-fed, grass-finished cuts are on restaurant menus, and most days, I see bumper stickers reminding me to eat more meat, so I'll take that advice.

This was the year of Tesla popsicles. Even the classic Otter Pop was replaced with a healthy alternative. Innovative bases, such as avocado, hummus, tahini, and coconut water transformed regular ol' vanilla ice cream. Specialty frozen aisles now offer plant-based frozen desserts and ice creams with savory swirls of artisanal cheese, and here in SLO County, lactose-friendly Negranti sheep's milk ice cream has longer lines at wine festivals than the wineries.

They call it "zero-waste" cocktails. But let's call it what it is: an extra step. If you haven't weened your children off straws, this has also been the year of ordering your kid an apple juice and having to remember to ask for a straw when your server comes back.

VinePair lists sour beers as a top drink trend this year. Do our local craft breweries have it? Yep. Our brewers were on it before 2019. And they're also part of the hybrind frenzy: from beer/wine hybrids such as Firestone Walker's Rosalie to bourbon-barrel-aged wine like James Foster makes at Stave & Steel, Paso. Let's not forget spiked seltzer waters and hard kombucha. And just as stylish this year in SLO County are low and no-proof "mocktails," perfected by Paso's Yes Cocktail Company.

Winemaker Doug Minnick, who co-founded the Garagiste Festival in Paso, said this year in wine was all about the hard-to-grow, rebel varietals such as the arneis.

Many of you have noticed an ocean-themed stand at the Templeton farmers' market. Sea greens came in with the dinner tide this year, from seaweed butter to kelp noodles. Consumers are exploring varietals of algae and kelp with superfood properties. Puffed snacks made from water lily seeds, plant-based tuna alternatives with algae ingredients, crispy snackable salmon skins with omega-3s and kelp jerkies are other ocean-based foods. Oak Creek Commons in Paso even hosted a kelp cooking class this year, which included lots of Pacific Coast seaweed from a local company called Kelpful.

Portable snack packages feature more ambitious bites, such as prosciutto and aged mozzarella and artisanal versions of classic snacks. New packaged snacks take us back to our treat-loving childhoods but with higher quality ingredients and alternative flours and oils. And keeping with the new diet fads, we now have cassava chips, macadamia nut butter, freeze-dried dark chocolate covered strawberries, and aai bowls. Even the cafeteria food at our elementary schools have caught on. Thanks to San Luis Coastal Unified School District, students are snacking on homemade chocolate hummus and organic Kandarian grain salads. They can even meet their farmer in the food lines.

Flavor Writer Beth Giuffre is a snacker. Send tasty noshables to bgiuffre@newtimesslo.com.

See the rest here:

From CBD-infused Weetos to pegan diets, this year's top 10 food trends have something to say about SLO County - New Times SLO

Gerze is a place where the bluest of the Black Sea meets the endless green. There is a reason why Sinop, where the slow city of Gerze is located, has been chosen as the happiest city in Turkey it is almost impossible to not be happy after witnessing the gifts Mother Nature has bestowed upon us. The peace that Gerze offers is something so precious for the modern man that people from around the world are willing to give up their fortunes for a mere visit.

The moment you step inside this lovely fishing town, you are welcomed by the fragrance of different flowers that adorn the gardens of local houses. Despite being close to Turkey's largest coal mines and industrial cities, Gerze is blessed with the cleanest air you can breathe. As you walk down the coast, breathing fresh air in the winter breeze, do not be surprised if you are invited to dine with one of the warm-hearted locals. This is what makes Gerze a unique place the locals welcome you not just as tourists but as brothers and sisters, trying everything in their power to make you feel at home.

What to do in Gerze?

If you want to visit Gerze, make sure you are around the town on a Friday when produce markets are setup. At the lovely open-air market, you can find organic foods that are grown by local farmers inspired by the slow food movement. You can also taste some of the finest examples of the local delicacies at the market where the locals prepare and cook onsite.

Gerze's craftsmanship is also world-renowned. You can find different workshops specialized in wooden toys, model ship making or tile, at every corner of the town. You can also visit the workshops for an in-depth understanding of the crafts.

Although this little fishing town has made a name for itself through its tranquility, there are many opportunities for sports lovers to pump up their adrenalin. Thanks to its natural wonders and location right on the coast of the Black Sea, Gerze is suitable for many alternative sports.

The village of Hacselli and Yelken Hill are favorites with paragliders. Those who want to experience what it is like to float in the sky prefer to spread their wings at these locations.

Nature lovers can also find some hidden gems around the town. Located 15 kilometers from downtown Gerze, the Saklky Waterfall is paradise on earth with its creek bed hidden in the slope of the Asar Hill. It is home to hundreds of plant species and butterflies so you can also bring out your inner botanist.

What is the slow city movement?

Cittaslow, which means "Slow City," is an international municipal association movement founded in 1999 in Italy. It aims to improve the quality of urban life as well as the overall well-being of urban-dwellers through cultural preservation and healthy lifestyle initiatives. "Slow cities" are known for their beautiful natural surroundings, organic foods and tranquil daily life.

To qualify for a Cittaslow certificate, each city must act per the philosophy of the movement, have a population of under 50,000, and complete an application file to be submitted to the Union. The Cittaslow movement, which became widespread among Italian cities during its early years, now has 262 members in 30 countries.

Link:

Slow cities of Turkey: Gerze - Daily Sabah

The interior of Carter & Co. Richard Carter's store was one of a handful of successful news businesses in 2019.

Everything at St. Helenas Carter & Co. is artisanal, handmade, environmentally sensitive and unique.

Welcome to the anti-Costco.

People are tired of meaningless, fake stuff from China things without stories, said Pope Valley-based artist, potter, and sculptor Richard Carter. People want a story and they want to meet makers.

Since opening in May, Carter & Co. has been one of downtown St. Helenas biggest success stories. It offers everything from Joy Braces table linens to Susan Kims deerskin jackets to Mike Thompsons olive oil to Carters own dinnerware.

An antique stove at Carter & Co.

Carter leases the space at 1231 Main St. from Richard Larson of Angwin, who used to operate St. Helena Antiques. Carter said Larson understood his idea for the space and supported him from the start.

Another potential tenant wanted to open a restaurant with a million-dollar kitchen, Larson said. I said no way.

Larson was relieved when Carter came along pledging to preserve the historic building.

A dinnerware display at Carter & Co.

I knew his style and his taste, but I didnt know hed do such a fantastic job, Larson said. Im so happy and so proud of him.

The story of the Carter & Co. store began with the success of the 2017 St. Helena Winter Market, where local artisans offered their wares at the Native Sons Hall.

The Winter Market, now entering its third year, started because I got tired of myself and other people in St. Helena complaining about the lack of community, complaining about the shops, Carter said. Were the ones who have to make the change.

A sculpture at Carter & Co.

Through pop-ups and his ranch/studio in Pope Valley, Carter had developed a network of interesting people like potter Chelsea Radcliffe, a graduate of the Kansas City Art Institute, Carters old alma mater, who used to work at the Model Bakery. (Carter also thanked Model Bakery owners Karen and John Mitchell for being beyond generous with their support.)

Carter compared his network of makers to the hippie movement of the 1960s, when young people sought to escape a homogenized world of processed TV dinners, synthetic materials and artificial colors in favor of organic food, handmade arts and crafts and a more meaningful way of living.

The idea of bringing that network together under the same roof originated when Carter and a friend toured a vacant commercial space down the street. Carter said he was disappointed that a fabulous old historical building had been converted into something that felt like a generic mall space.

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Richard Carter's dinnerware, on display at Carter & Co.

After leaving, Carter noticed that St. Helena Antiques, owned by his old friend Richard Larson, was advertising a retirement sale.

I looked into his window, and I just saw this store, Carter said, referring to Carter & Co. I had this feeling that I had to save the interior of this historic building. I have a thing about history. Its foolish to erase it because it can never return.

As Carter agreed to lease Larsens building, his network of artisans first Radcliffe and then others came on board. Some of them, like Toby Hanson and Sue Volkel, had worked at Doug Lipton and Cindy Daniels SHED Modern Grange in Healdsburg, which closed at the end of 2018.

Syd Kato and Lucas Moderacki of Houtskool Dumplings, who also worked with SHED, serve dumplings at Carter & Co. every Friday and Saturday, attracting long lines.

Our dumplings are influenced by Japanese Gyoza, but we took them in a modern direction, Kato said. We have so many farmers around us that we work with, so we ended up making a farm-fresh modern dumpling versus traditional.

Stoneware wine tumblers by Carter & Co.

Many of the makers featured at Carter & Co. are zero-waste, and they all share an ethos of environmental sustainability. Some of their work has a clear social message, like Carters own wood-fired clay artwork showing the face of the late transgender teen Leelah Alcorn superimposed over her own suicide note, which went viral after her death and drew attention to transphobia.

Carter credits much of the stores success to social media, especially Instagram. The store and each of its artisans have active social media accounts that drum up interest and draw people to the store.

Social media is crucial for todays makers, Carter said.

Part of the key to the success of the Winter Market is that there are 26 sellers, all of whom have Instagram, all of whom have their own followers, some of whom are very famous and super-connected, Carter said. All that advertising is essentially free.

Carter & Co. also embraces the pop-up aesthetic of temporary mini-stores that feed on social media buzz and allow entrepreneurs to be more creative, without the long-term obligations of a permanent store.

Richard Carter, second from left, with ceramicist Chelsea Radcliffe, landlord Richard Larson and designer Susan Kim.

Thats a perfect model for people like Marin-based designer Susan Kim, who sells her deerskin jackets, produced in Texas, exclusively at Carter & Co. and various pop-ups.

The deer are hunted and eaten for meat, said Kim. She described herself as a pescatarian, pro-gun control person, but noted that venison is a low-fat protein, and Im all about feeding the people.

I met Richard as one of the vendors at the first St. Helena Winter Market and I thought, Im gonna stick really close to him because thats a man that I can learn from, Kim said. So Im still stuck next to him.

We'll send breaking news and news alerts to you as as they happen!

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Artisans at St. Helenas Carter & Co. produce merchandise with meaning - Napa Valley Register

environment

Auckland Council just announced kerbside food waste collections from 2021, taking up to 100,000 tonnes of scraps out of landfill. But wheres that rotting waste mountain going to go? Business editor Nikki Mandow tracked down the guy with the plan and asked him. Spoiler alert: Its not compost, and its quite cool. Or hot. Warmish maybe.

It sounds corny, but Andrew Fisher is a man on a mission. Several missions. As a former NZ Army special air services officer, he has done stints in Afghanistan, Papua New Guinea, and East Timor.

And the week I meet him at his far-from-swish office/factory in the Auckland industrial suburb of Wiri, hes off to give as much of his in-demand O blood group blood as he can, following pressure on supplies after the volcanic eruption at Whakaari-White Island.

But Fishers main job these days is trying to tackle the problem of food waste. And hopefully make money out of it.

For the last 12 years his company, EcoStock Supplies, has taken up to 35,000 tonnes of waste food a year from supermarkets and manufacturers - bread, chips, vegetable scraps, breakfast cereals, pasta etc - and turned it into animal feed.

But theres a whole lot you cant put into animal feed. Meat, for example, or pizza boxes with that scraping of Hawaiian in the bottom.

So from next year, EcoStock will be heading into a whole new league - establishing in New Zealand a process which could in the end turn the hundreds of thousands of tonnes of food waste produced each year in this country into an alternative for natural gas.

Fisher is the driving force behind Ecogas, a joint venture company which has just started building a $10 million-plus anaerobic digestion plant in Reporoa, between Rotorua and Taupo. The other partner is renewable electricity and gas company Pioneer Energy.

Imagine an enormous black compost bin with a dome and youre on the right track. You put the food in, let the micro-organisms chomp on it for a while, and you get methane gas, CO2 and fertiliser.

The main difference between composting and the anaerobic digestion process is, as the name suggests, the presence or absence of oxygen.

Composting is aerobic = with air; anaerobic is the opposite. With the anaerobic digester, the biogas produced from the closed system rises into the dome and gets captured, piped out and used.

How it works

You have a big tank and you are continuously feeding it with what looks like a thick spirulina thats made out of food waste. And then bugs much like the ones in human stomachs start converting it to energy, Fisher says.

At set mealtimes, maybe up to 12 a day, you take the fertiliser from the bottom - it looks like weak tea - and you add the same weight of waste food. We cultivate our own bugs, like yogurt.

Each lot of food waste takes 30-70 days to get through.

Once completed, hopefully in 2020,Fishers Ecogas anaerobic digester will collect around 20,000 tonnes of organic food waste from manufacturers in the Rotorua/Taupo area (dairy factories, commercial bakeries, cool stores, milk sheds, fruit graders and the like), break it down using the natural micro-organisms in the food at 37-41 degrees, then collect the methane and CO2 and turn it into biogas, which can be used as an alternative for natural gas.

(Just in case you are as clueless as I am, methane is the main ingredient in natural gas).

The really cunning part is that the Reporoa anaerobic digester is being built right next to Turners & Growers massive greenhouses, and will send its biogas straight across.

T&G will use the gas to provide heat for the greenhouses at night and CO2 for the tomatoes, peppers and the like during the day.

Which is apparently just what vegetables like best.

The biogas will replace the natural gas which T&G and many food producers and industry use at the moment.

Fisher hopes Reporoa will be the model for a swathe of anaerobic digesters to be built around the country to deal with food and other organic waste.

Including Aucklands food waste.

As Regional Economic Development Minister Shane Jones said when he announced $7 millionof Provincial Growth Fund loans for the Ecogas project:

Every year 327,000 tonnes of food waste goes to landfills in New Zealand, which could be turned into biogas energy to fuel an engine for electricity or heat, as well as help us achieve lower carbon emission targets.

The Auckland plan

The Auckland collection should see bins given to half the citys households from October 2021 and the other half in 2022.

A fleet of electric trucks will pick up the food waste and bring it back to a couple of depots in Auckland. Where, initially at least, the waste will head down to the anaerobic digester in Reporoa, Fisher says.

The councils best case scenario is to collect 75,000 tonnes from Auckland households - 25,000 tonnes in the 12 months.

We have plenty of capacity at Reporoa to deal with that.

But once tonnage from the Auckland collection reaches a certain trigger point, Ecogas wants to build a couple of anaerobic digestion facilities in Auckland.

Weve identified sites, but we wont start building until weve got community buy-in in terms of the collection.

He says overseas experience suggests some communities really take food separation and collection on board. But some dont.

We hope Auckland shoots for the world best, not the worst, in terms of households using the bins. But the difference between the most engaged places overseas and the least engaged can be huge in terms of volume.

Greenhouse gas

Fisher says the Reparoaplant will sequester 3,500 tonnes of carbon in the first year, building as volumes increase.

It can help methane emissions too. In Europe and the US, one of the main drivers for the increasing number of anaerobic digestion plants is greenhouse gas reduction - capturing the methane that would otherwise have come out of decomposing food in a landfill and gone straight into the atmosphere.

The UN Food and Agriculture Organization estimates 30 percent of food is wasted globally across the supply chain, contributing 8 percent of total global greenhouse gas emissions.

As The Washington Post writes: If food waste were a country, it would come in third after the United States and China in terms of impact on global warming."

To be fair, methane from landfills is only part of that 8 percent figure - it also includes the production, transport, packaging and refrigeration emissionswasted when you throw your now-blackened bag of salad greens away uneaten.

In the UK, supermarket Waitrose announced recently it would be using compressed natural gas (CNG) made from biomethane to fuel 58 specially adapted trucks.

The company has been using anaerobic digestion to deal with food waste from its stores since 2008.

And farmers in the US are putting anaerobic digesters on their farms, taking food and organic waste from local businesses, combining it with manure from their own cows, and using the gas to power their farm, and to sell into the grid.

Fisher reckons Ecogas should be in a good position to expand its digester business once the first ones up and running.

The company has been running a small-scale pilot for the last two years and is working with digester operators in Perth and the UK to hone the process for New Zealand conditions.

In five years time Fisher would like Ecogas to be operating five plants across the country.

Our growth will be driven by supply-side demand - big New Zealand manufacturers that need energy. Well be co-locating withlarge companies looking for long-term energy security."

Any excess gas could go into the national grid, he says.

But keeping a digester working smoothly isnt always easy.

Delicate digestion

Think: feeding a baby, Fisher says.

You start on liquids, not solids. And you have to change your feed very gradually, maybe 1-2 percent a day. You cant go from feeding it vegetables to curry overnight - it will start burping.

When your baby rolls its eyes and changes colour, you know things arent right. Same with a digester, you have to get a feel for it.

There are also plenty of external things that can go wrong, he says.

There are so many critical points and points of failure. Feedstock, collections, contaminations, public holidays.

Public holidays?

If you dont have enough food for your digester and it shuts down, it can take weeks to get it up to speed again, he says.

Thats not good.

Not your average manufacturer

Meanwhile, the waste business model takes a bit of time to get your head around too.

A normal manufacturer will buy stuff from suppliers, and turn it into products they sell to customers.

But with Fishers EcoStock business, most of the revenue is generated at the supply end - companies and councils paying him to take food waste away.

His main competitors are not other animal-feed producers, but landfill operators, who fight, sometimes ruthlessly, for the waste contracts.

I have to be the same price as landfills.

And what if we all got on board and started reducing the amount of food waste we produce?

Fisher reckons New Zealand produces up to 120 million tonnes of food and food production-related waste a year, if you combine agricultural waste (including manure) with other household, factory and restaurant/cafe waste.

That means theres some way to go before New Zealand runs out.

In the meantime, the funs just starting in terms of scaling up the waste-to-gas business.

I think Id rather run around in Afghanistan than apply for resource consents.

Read this article:

Food scraps: The man turning our waste into natural gas - Newsroom

Enzos Private Selection has established itself as a leading purveyor of fine, health foods and products. From earthy green matcha powder, to luxe velour travel pillows, this online retailer has carved out a niche in quality nutrition and well being products. Now the companys growing product range has expanded with the addition Dry Roast Sea Salted Macadamia Nuts, available in 680g (1.5lbs) packs.

The Macadamia nuts are sourced from trees grown in the mineral dense soils of the uplands of Mount Kenya, the highest mountain in Kenya and an active agricultural hub. Although native to Australia, the Macadamia has flourished after being introduced by Australian settlers in the Kenyan hills. This region is currently garnering global acclaim and demand for its Macadamia nuts which are typically farmed by small scale producers. Selected for their fine quality and organic production, these Kenyan Macadamias boast essential fatty acids such as Omega 7 and 9 as well as B vitamins alongside a range of other micro-nutrients. The nuts are lightly processed in Kenya with the kernels removed from their shells and expertly inspected for size and quality.

Enzos Private Selection Organic Roasted and Salted Macadamia Nuts are gently dry roasted which adds to the depth of flavor without compromising the nutritional value of these nuts. For macadamias, dry roasting is considered superior to frying and prevents damage to the beneficial fats included in these nuts. Macadamia nuts are known to have a range of health benefits including lowering cholesterol, optimizing blood sugar levels and reducing blood pressure.

Enzos Private Selection has also worked hard to ensure that these Macadamias are fairly traded, a key issue in global agriculture. Kenyan Macadamia nut farmers are benefiting from the improved farm gate prices that come with partnerships with brands such as Enzos and the local processing of this product ensures that the local economy thrives.

The nuts are certified organic by the United States Department of Agriculture (USDA )via CERES, an international intermediary who carry out local and regional inspections of the nut production in line with USDA organic standards. Packaging for these Macadamia nuts carry the certification labeling. Organic production assures the consumer of quality and improves the sustainability of producing the nuts for the Kenyan farmers involved.

Organic produce tends to be superior and the flavor and caliber of these organic Macadamia nuts is already proving to be a hit at the various online outlets where they are retailed. Globally, the macadamia nut is sought after for its exceptionally creamy taste and continues to be in demand as a luxury food that is suitable for both vegetarian and vegan diets.

Enzos Private Selection Organic Roasted and Salted Macadamia Nuts are available direct from their websitehttps://yo.urenzo.com/product/macadamia-nuts-salted/or Amazon.com store.

About Enzos Private Selection

Before Enzos Private Selection was found, it all started from a young man needing the extra boost of energy to keep up with his college studies. The young man, like many other, had only few options either get them from energy drink which came with too much caffeine and doesnt help with focus or convenient energy of the coffee enterprise around college.

Year passes by as he grows into coffee addict, drinking 8 glasses of cappuccinos a day, the young man could no longer focus. After moving to the tropics to pursue his career, the effects of quickly coffee dawn on him. Getting overheated, losing focus and sweating through the day he realize what the problem was but didnt know how to fix it.

Meeting new people and traveling around Asia, he found himself visiting a tea farm in Japan. After trying tasting their tea, there was no doubt in his mind that he has found the missing key to break his addiction. From then on, Andy, the young man has convince everyone, including me (once a coffee addict).

That Matcha was the solution, and it worked! Andy has been travelling and trying matcha all over asia before he landing on this particular sophisticated pick. There Enzos Private Selection of full body organic matcha was founded.

Go here to read the rest:

Enzo's Private Selection expands their range of premium health foods with Organic Roasted and Salted Macadamia Nuts - PRUnderground

But don't worry, the produce will still be accessible to customers.

KENWOOD ORGANIC PRODUCE/ FACEBOOK

This past weekend was Kenwood's Organic Produce's last day at the current location,3325 5th Ave. N. in St. Petersburg. The concept took tosocial mediato announce the move: "Rent is too higheverywhere not just for usso we're moving the store[..]Once we find a great contractor to help us do the cosmetic beauty projects, we'll be reopening the storefront in our separate garage. We're blessed to be zoned commercial residential so that means we can literally have the store, grow and live in our little house. We're excited for this next chapter."

Kenwood owners are also planning to launch a community garden day in March, so this new move may prove to be fruitful in many areas for the business.

The following post on Kenwood's Instagram is a collage of garage startups, including Apple, Google and Amazon among a few others with the caption, "We're taking some advice from the greats and scaling back our business model." Although the produce store won't have a storefront for a bit, you can still get the goods through your subscription orders and hitting up the Safety Harbor Farmer's Market at401 Main St. every Sunday.

Want to know everything going on with Tampa Bay's food and drink scene? Sign up for ourBitesnewsletter.

Originally posted here:

St. Pete's Kenwood's Organic Produce is downsizing and moving - Creative Loafing Tampa

The United Nations estimates (PDF)that nearly 10 billion people will live in cities by 2050. According to arecent publication by the Barilla Center for Food & Nutrition, urban eaters consume most of the food produced globally and maintain more resource-intensive diets including increased animal-source and processed foods rich in salt, sugar and fats. At the same time, many urban populations particularly in low-income areas and informal communities endure acute hunger and malnutrition as well as limited access to affordable, healthy food.

But there are countless ways that cities can feed themselves and create better linkages between rural and urban food systems. In Mexico City, the organization CultiCiudad built the Huerto Tlatelolco, an edible forest with 45 tree varieties, a seed bank and plots for biointensive gardening. In the United States, City Growers uses New York Citys urban farms as a learning laboratory for children to reconnect with nature. And in the Kalobeyei Settlement in northern Kenya, urban agriculture represents a tool for empowerment by improving food security, nutrition, and self-sufficiency among refugees.

"Agriculture and forestry in the city answer to a variety of urban development goals beyond the provision of green infrastructure and food, such as social inclusion, adaptation to climate change, poverty alleviation, urban water management and opportunities for the productive reuse of urban waste," says Henk de Zeeuw, senior adviser at the RUAF Foundation.

And thankfully, hundreds of entrepreneurs and organizations are using this opportunity to improve urban agriculture and satisfy the demands of an increasingly urban population. From high-tech indoor farms in France and Singapore to mobile apps connecting urban growers and eaters in India and the United States, Food Tank highlights 16 initiatives using tech, entrepreneurship and social innovation to change urban agriculture.

There are countless ways that cities can feed themselves and create better linkages between rural and urban food systems.

1.AeroFarms, Newark (United States)

AeroFarms builds and operates vertical indoor farms to enable local production at scale and increase the availability of safe and nutritious food. The company uses aeroponics to grow leafy greens without sun or soil in a fully controlled environment. The technology enables year-round production while, they say, using 95 percent less water than field farming, resulting in yields 400 times higher per square foot annually. Since its foundation in 2004, AeroFarms aims to disrupt conventional food supply chains by building farms along major distribution routes and in urban areas. The company also won multiple awards, including the 2018 Global SDG Award, for its environmentally responsible practices and leadership in agriculture.

2.Agricool, Paris (France)

Agricool is a start-up that grows strawberries in containers spread throughout urban areas. The company retrofits old, unused containers to accommodate both an LED-lights and aeroponics system making it possible to grow strawberries year-round. The Cooltainers are powered by clean energy and use 90 percent less water than conventional farming. Agricool also works on building a network of urban farmers through the Cooltivators training program, aiming to open up job opportunities for city residents to work in the agricultural sector. The start-up works on expanding operations to other cities, an effort made possible by the replicability of the containers design.

3.BIGH Farms, Brussels (Belgium)

BIGH (Building Integrated Greenhouses) Farms, a start-up based in Brussels, works on building a network of urban farms in Europe to promote the role urban agriculture can play in the circular economy. BIGHs designs integrate aquaponics with existing buildings to reduce a sites environmental impact. The first pilot above the historic Abattoir in Brussels city center includes a fish farm, a greenhouse and over 2,000 square meters of outdoor vegetable gardens. It started in 2018 producing microgreens, herbs, tomatoes and striped bass. BIGH Farms also partners with local businesses and growers to make sure the farms production is complementary to the existing food community.

4.Bites, Phoenix (United States)

Bites is a mobile platform working to help connect urban farmers, chefs and eaters in Phoenix through farm-to-table dining experiences. Eaters and chefs sign up and meet through the app to organize an in-home dining event. Chefs gather the ingredients from urban growers registered on the platform in an effort to promote local, small businesses. Bites was launched in 2017 by Roza Derfowsmakan, founder ofWarehouse Apps, to improve accessibility to farm-to-table experiences and support urban farmers. By using technology to build culinary communities, Bites aims to change consumer choices from shipped-in, trucked-in produce to locally sourced food involving people in the solution itself.

5.BitGrange, Multiple Locations (North America)

BitGrange is an urban farming tool and learning platform working to help educate children on food and agriculture. The BitGrange device, a hydroponics and internet of things-based system, produces edible plants with little water and energy. BitGranges software evaluates environmental variables in real-time and notifies growers through a smartphone app to take necessary actions, such as adding more water or plant food. Founded in 2015 according to its philosophy, Plant-Connect-Sync-Play, BitGrange aims to inspire youth to engage in farming by gamifying agriculture. The nano-farms design is available for download at BitGranges website for potential growers to 3D print the device in their own location.

Chefs gather the ingredients from urban growers registered on the platform in an effort to promote local, small businesses.

6.Bowery Farming, New York Metro Area (United States)

Bowery Farming, an indoor farming start-up, uses software and robotics to grow produce inside warehouses in and around cities. By controlling every aspect of the growing process, the start-up is able to produce leafy greens and herbs using a minimal amount of water and energy per square foot. The technology also makes it possible to grow customized products for chefs and restaurants, such as softer kale and more peppery arugula. Since its establishment in 2017, Bowery Farming is expanding operations beyond its New Jersey warehouse to build vertical farms in other cities and, ultimately, bring efficient food production closer to consumers.

7.Farmizen, Bangalore, Hyderabad and Surat (India)

Farmizen is a mobile-based platform renting farmland to city residents to grow locally grown, organic produce. The app allocates its users a 600 square foot mini-farm in a community nearby. Users can visit the farm anytime to grow and harvest chemical-free produce. Farmworkers look after the plots when the users return to the city, making a fixed and stable income up to three times more than that of conventional farming. The app is live in Bangalore, Hyderabad and Surat with 1,500 subscribers and 40 acres of land under cultivation. Farmizen was founded in 2017 by entrepreneurGitanjali Rajamani, driven by the need to create stable livelihoods for farmers and reconnect city-dwellers to agriculture and nature.

8.Fresh Direct, Abuja (Nigeria)

Fresh Direct is an impact-driven start-up using vertical farming and hydroponics to promote locally grown produce and the involvement of youth in agriculture. When young entrepreneur Angel Adelaja started engaging in eco-friendly farming, she faced multiple challenges with conventional farming practices, including access to land, water and technology. As a response, Adelaja founded Fresh Direct in 2014 to make urban agriculture more accessible to everyone, especially youth. Fresh Direct installs stackable container farms in the city, growing organic produce closer to the market. In the future, Adelaja aims to eradicate the notion among young professionals that agriculture is a line of work for the older generations.

9.Gotham Greens, multiple locations (United States)

Gotham Greens builds and operates data-driven, climate-controlled greenhouses in cities across the United States. The greenhouses, powered by wind and solar energy, use hydroponics to grow salad greens and herbs year-round using fewer resources than conventional farming. In addition to its goal of sustainable food production, Gotham Greens also partners with local organizations, schools, community gardens and businesses to support urban renewal and community development projects. Gotham Greens is also the company behind the countrys first commercial rooftop greenhouse, a partnership with Whole Foods Market to operate the greenhouse above its flagship store in Brooklyn, New York.

10.GrowUp Urban Farms, London (United Kingdom)

GrowUp Urban Farms works on developing commercial scale, Controlled Environment Production (CEP) solutions to grow fresh food in communities across London. The CEP farms use aquaponics to farm fish and grow leafy greens in a soil-less system, turning previously unused brownfield sites into productive areas. The GrowUp Box a community farm developed together with sister organization GrowUp Community Farms produces over 400kg of salads and 150kg of fish each year. Over the long run, the company aims to replicate the aquaponics system to build urban farms in other cities, opening employment opportunities for youth and using agriculture as a means to make communities more self-sustaining.

11.InFarm, multiple locations (Europe)

InFarm, a Berlin-based start-up, develops modular indoor farming systems to bring agriculture into cities. Designed to combat the long distances food travels, the InFarms produce leafy greens and herbs using 95 percent less water than traditional farms and no pesticides. The technology, the company claims, can reduce food transportation up to 90 percent. In 2013, the company pioneered the modular system in restaurants, schools, hospitals and shopping centers. Operations have expanded to distribute portable farms in neighborhoods and supermarkets across Germany, Denmark, France and Switzerland. The expansion, AgFunder reports, can be attributed to InFarms decentralized, data-driven model.

The farms closed-loop system works with used coffee grounds collected from local businesses to turn residual flows into food.

12.Liv Up, So Paulo (Brazil)

Liv Up works to deliver healthy meals and snack kits prepared with locally grown food to residents of the Greater So Paulo region. The start-up sources organic ingredients from family farmers in peri-urban areas, in an effort to shorten value chains and better connect small producers to the urban market. A team of chefs and nutritionists prepares the meals, which are later deep frozen to maintain the foods integrity and extend its shelf life. Liv Up was founded in 2016 by a trio of young entrepreneurs driven by the lack of access to healthy foods in So Paulo. The start-up operates in seven municipalities of the metropolitan area, rotating its menu every two weeks.

13.Pasona Urban Ranch, Tokyo (Japan)

Pasona Urban Ranch, an initiative of the Pasona Group, is a mix of office space and animal farm in the heart of Tokyos busy temachi district. The initiative aims to raise interest in agriculture and dairy farming among city residents by bringing them in close contact with farm animals. The ranch houses eight animal species, including cattle, goats and an alpaca, which are cared for by specialized staff. Visitors and employees of the building can attend seminars on dietary education and dairy farming. Previously, the Pasona Group gained worldwide acknowledgment for Pasona O2 an underground office farm built byKono Designs in 2010 growing 100 regional crops in downtown Tokyo.

14.RotterZwam, Rotterdam (The Netherlands)

RotterZwam, an urban mushroom farm, raises awareness on the potential of the circular economy for addressing environmental issues. The farms closed-loop system works with used coffee grounds collected from local businesses to turn residual flows into food. The mushroom nursery, built out of old containers, uses solar paneling to power the farms operations and the e-vehicles used for product delivery. The farms team offers tours to educate citizens on circular systems and trains entrepreneurs wishing to start a mushroom farm. RotterZwams second location in the Schiehaven area opened in mid-2019 thanks to a crowdfunding campaign to bring back the farm after a devastating fire in 2017.

15.Sustenir Agriculture(Singapore)

Sustenir Agriculture is a vertical farm working to promote high quality, locally grown and safe food with the lowest possible footprint. The farm in the heart of Singapore uses the latest technology in hydroponics and smart indoor farming to produce leafy greens, tomatoes, strawberries and fresh herbs. Starting as a basement project in 2012, Sustenir produces 1 ton of kale and 3.2 tons of lettuce per month in an area of 54 square meters.

16.Urban Bees, London (United Kingdom)

Urban Bees is a social enterprise working with communities and businesses in London to help bees thrive in the city. Through education and training, the initiative raises awareness on how to create bee-friendly communities and on how to become responsible beekeepers. The first training apiary was established together with the Co-op Plan Bee in Battersea, South London. The enterprise also advises urban gardening initiatives, including Lushs rooftop garden, to ensure that green areas install the right forage and create healthy bee habitats. Co-founder Alison Benjamin says that city residents often suffer from nature-deficit disorder and urban beekeeping is one path to reconnect with nature in the city.

Originally posted here:

How 16 initiatives are changing urban agriculture through tech and innovation - GreenBiz

New York City, NY: December, 2019 According to the Food and Beverages market industry research into Global Organic Food Preservatives market, worldwide industry analysis, trend, size, share, development in the database. This industrial research report exhibits all the important information identified with the specific product for the Organic Food Preservatives market with the exceptionally illuminating organization.

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Organic Food Preservatives Market segmentation:

Segmentation by Function:

Antimicrobials Antioxidants Others Segmentation by Nutrients:

Minerals Vitamins Phytonutrients Others Segmentation by Application:

Bakery & Confectionery Dairy & Frozen Products Meat Snacks & Beverages Others

Key Insights in the report:

Complete and particular analysis of the market drivers and restraints

Key market players associated with this industry

Detailed investigation of the market division

Competitive investigation of the key players included

Table of Contents:

Section1 Industry Overview:

Section2 Premium Insights

Section3 Production Market Analysis:

Section4 Major Market Classification:

Section5 Major Application Analysis:

Significant Application Market Share

Major Down Stream Customers Analysis

Section6 Industry Chain Analysis:

Up Stream Industries Analysis

Manufacturing Analysis

Industry Chain Structure Analysis

Section7 Major Manufacturers Analysis:

Organization Introduction

Product Specification and Major Types Analysis

Production Market Performance

Section 8New Project Investment Feasibility Analysis:

New Project SWOT Analysis

New Project Investment Feasibility Analysis

Section 9 Market Driving Factors:

Market Upcoming Challenges 2020-2029

Market Upcoming Opportunist 2020-2029

Related Reports

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Organic Food Preservatives Market Report to Share Key Aspects of the Industry with the Details of Influence Factors || Cargill,Incorporated - Sound On...

The Organic Food and Beverages report endows with an in-depth investigation of the market driving factors, opportunities, restraints, and challenges for obtaining the crucial insight of the industry. The report identifies the most recent improvements, market share, and systems applied by the significant market. With the widespread analysis of the market, it puts forth overview of the market regarding type and applications, featuring the key business resources and key players. The Organic Food and Beverages market report offers a great understanding of the current market situation with the historic and upcoming market size based on technological growth, value and volume, projecting cost-effective and leading fundamentals in the market.

Global organic food and beverages market is expected to register a healthy CAGR of 14.75% in the forecast period of 2019-2026. The report contains data from the base year of 2018 and the historic year of 2017. The rise in the market value can be attributed due to plans and policies being taken up by the government to promote the organic farming over traditional farming techniques among the farmers which is expected to drive the market

Global Organic Food and Beverages Market By Product Type (Fruits & Vegetables, Dairy, RTD, Baby Food, Meat & Poultry Products, Frozen Food, Bakery, Beverages, Others), By Distribution Channel (Store-based Retailers, Non-Store Retailing) By Geography (North America, Europe, Asia-Pacific, Europe, South America, Middle East and Africa) Industry Trends and Forecast to 2026

Complete report on Global Organic Food and Beverages Market Research Report 2019-2026 spread across 350 Pages, profiling Top companies and supports with tables and figures

Market Definition: Global Organic Food and Beverages Market

Organic food and beverage products are gaining importance with increased awareness of the benefits of organic products. The rising incidences of lifestyle diseases such as diabetes, blood pressure, obesity among others have resulted in consumption of organic products.

Key Questions Answered in Global Organic Food and Beverages Market Report:-

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Top Key Players:

Major Market Drivers:

Customize report of Global Organic Food and Beverages Market as per customers requirement also available.

Market Segmentations:

Global Organic Food and Beverages Market is segmented on the basis of

Market Segmentations in Details:

On the basis ofProduct Typethe market for organic food and beverages market is segmented into fruits & vegetables, dairy, RTD, baby food, meat & poultry products, frozen food, bakery, beverages, others.

On the basis ofDistribution Channelthe organic food and beverages market is segmented into Store-based Retailer, Non-store Retailer. The store-based retailer segment is sub-segmented into grocery retailers, supermarkets/hypermarkets, convenience stores and others.

On the basis ofGeography,

Competitive Analysis: Global Organic Food and Beverages Market

The organic food and beverages market is highly fragmented and is based on new product launches and clinical results of products. Hence the major players have used various strategies such as new product launches, clinical trials, market initiatives, high expense on research and development, agreements, joint ventures, partnerships, acquisitions, and others to increase their footprints in this market. The report includes market shares of organic food and beverages market for global, Europe, North America, Asia Pacific and South America.

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Organic Food and Beverages Market Competitive Insights, Trends and Demand Growth 2019 to 2026 - Filmi Baba

Lots of folks have traditions they follow to ring in the New Year. Many revolve around food. A custom born out of the southern United States has taken root all over the countryincluding Oregon.

As the folklore goes, for luck and prosperity-- black-eyed peas should be the first food eaten on New Years Day. Its said each pea represents a coin and cooked greens, which are a common accompaniment, represent paper money.

The tradition may not be practiced by everybody, but its popular enough to impact grocery stores in the Willamette Valley. Andrea Pierce, Produce Manager at Sundance Natural Foods in Eugene, says theyre preparing accordingly.

In produce we cross merchandise dried black-eyed peas, because you cant get fresh ones right now organically-- which wed love to have. And also organic collard greens, because we have all organic produce.

Pierce is a transplant from Rhode Island but she says she heard of this New Year tradition out east too. She says if for no other reason, people should try it because black eyed peas are delicious.

Excerpt from:

New Year's Tradition Of Black Eyed Peas & Greens Not Just For Southerners Anymore - KLCC FM Public Radio