Thousands of food activists gathered in San Francisco during the weekend for the Slow Food Nation conference to attend rallies, lectures and tastings. "This is a very grass-roots effort that connects young artists, environmentalists and young people, all of whom are engaged for their own reason," said chef Alice Waters, an international vice president of Slow Food. "We have to meet each other and understand our power as a group."
Pesto doesn't always have to include basil. For the primary and color element, try parsley, cilantro, arugula, edamame or artichokes. Lemon or lime zest, nuts and a variety of cheeses can finish up the recipe. Don't forget the olive oil and garlic.
The USDA says food prices are expected to rise up to 6% this year. Healthful foods, such as whole-wheat bread and fresh fruits, have become increasingly out of reach for those who are fighting serious illnesses and unable to afford them.
Knowing how to store cheese between uses can be tricky. From soft-ripened cheeses to blue cheeses, each type has different instructions to ensure freshness. This expert reveals which cheeses can stand some humidity and which should be wrapped in parchment paper, plastic wrap or foil.