Salt Block Cooking Class

If you love learning new and exciting ways to cook and present favorite foods, consider a salt block cooking class at Harbor Harvest in Norwalk.

Salt blocks are beautiful and versatile cooking canvases that come in a variety of shapes and sizes. Perhaps you have one at home that you’re wondering how to use?

Market Disruptor: Harbor Harvest

Harbor Harvest is a homegrown retail venture in local-sustainable food conceived by Robert Kunkel and partner Ernest Marsan that’s about to disrupt the retail food market. The duo’s first location has taken root in the East Norwalk neighborhood where Marsan’s family has a longstanding history of serving and supporting the community at Partner’s Café & Pizzeria.

Slow Food Celebrates Long Island Oysters with Tour and Tasting

Connecticut’s own farmer of the coveted Copps Island Oyster, and Slow Food Shoreline will host a celebration of the Long Island Oyster, highlighting the rich history of oyster farming on the Long Island Sound and learning about traditional oyster farming methods. The event will be held Saturday, October 3rd 2015 at Norm Bloom and Son’s waterfront facility in Norwalk, Connecticut from 12:00 noon until 4:00 pm.

Green Food Resolutions for 2014

Assuming you always use reusable bags when shopping, have ditched bottled water for good, and compost your food waste rather than throwing it in the garbage, you’re ready for bigger and tastier challenges. Here are a few to consider:

7 Must Have Sustainable Food Apps

But when you’re on the road for business or vacation looking for somewhere sustainable to eat, or in the supermarket trying to choose Non-GMO products or sustainable seafood, nothing is handier than a mobile app. Concerned about food waste? There’s an app for that too!

Retailers Just Say No to GE Salmon

Is GE salmon dead on arrival? Today Trader Joe’s, Whole Foods Market and a number of regional grocery chains announced in advance of the FDA’s ruling on GE salmon that they would not carry the product in their stores. Talk about shrinking the size of the potential market for a product before it’s even released!

Eating Locally in the Winter Is Easier Than Ever

The change of season from fall to winter brings us shorter, darker days and a challenging growing season for even the most adventurous four-season farmers. Ah but the wonders they’re able to produce despite the elements – tender field spinach and baby kale plus greenhouse treats like fresh herbs, pea shoots, mushrooms and lettuces – are drawing crowds to the winter farmers’ markets. Indeed, it’s the winter spinach and kale that are the first to sell out at Fort Hill Farm’s booth at the Saturday Westport Farmers’ Market.

Green Food Resolutions for the New Year

If you’re like most people, you make a list – at least mentally – of the things you’ll do differently in the coming year. Perhaps you’re already eating sustainably to some degree, but are looking to increase your commitment. Here you’ll find a multitude of suggestions for doing just that – whether you’re just starting to eat greener or are a dedicated sustainable eater. Choose where you are on the continuum – from Newbie to Dedicated – to find suggestions suitable for you.

Sustainable Food News – GMOs & Cancer, Arsenic in Rice & Disappearing Fish

I’ve wanted to publish a sustainable food news weekly roundup for some time, and this week’s news finally propelled me into making the commitment. Each week I’ll publish an article focusing on some of the most important national and global news in the sustainable food space so you can stay informed. Of course I’ll also offer a few suggestions about how to respond to the news to protect your health and support the real food movement.

Water, Dirt, Seeds, Fish and Meat, An Eco-Documentary Film Fest

It’s hot, hot, hot and so is this film fest! Choose from 18 cutting edge eco-documentaries and be sure to bring a friend. This is your chance to catch up on what you’ve missed and be an influencer. Got a friend who still drinks bottled water? Bring her to see Tapped and she’ll be buying Thermoses instead. Invite your favorite meat eaters to American Meat and watch them convert to grass-fed. Is your chef friend still serving bluefin tuna? The End of the Line will open his eyes to sustainable options.

Fairfield Green Food Guide
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