There were great expectations for Chef Brian Lewis’ restaurant, Elm, when it opened in March of this year in New Canaan. Those of us who find occasion to dine there will agree that they’ve raised the bar to the level of NYC, minus the sides of attitude and pretense. The space is modern and comfortable, service professional and warm, and food always a rewarding gastronomic adventure. Chef Lewis works magic with vegetables, many of which are sourced from Millstone Farm in Wilton where his staff works in return for organic produce. So it comes as no surprise that Esquire Magazine has named Elm one of the Top New Restaurants of 2012. This well-deserved accolade is bestowed on only 20 restaurant, so we congratulate Chef Lewis and his team on this affirmation of their top-quality work.
I am a registered dietitian and have spent countless hours teaching the workshop “How to Read a Food Label.” It is inconceivable that I never once included information on GMO ingredients in my lectures. There is a simple explanation for this-GMO ingredients are not listed on food labels. I did not become aware of the controversial issues surrounding GMOs until I purposefully became involved in the green food movement.
By Analiese Paik Visit any grocery store and you’ll find the meat case packed with cuts from our nation’s four biggest beef producers: Cargill Beef, JBS SA (US subsidiary owns Swift and Smithfield Beef), National Beef Packing, and Tyson. Read … Read more
“Don’t Put That In Your Mouth” A Lecture and Q&A by Jeffrey M. Smith about the Dangers of Genetically Modified Foods Don’t Miss the Most Important Food Education Event of the Year at Greenwich Audubon on Wednesday, April 27 or … Read more
Within the span of seven days two articles about two new and disparate food labeling programs were published in the New York Times and the fact that these two efforts can co-exist is the greatest proof of the dichotomous nature … Read more