Blogs: Chefs > Food Ethics > Farmers

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Not that I want you scurrying away from my site, but I recently added a few blogs to my RSS feeds and thought a few were worth mentioning:

Line Cook was started recently by the obvious: a line cook. He lives in San Francisco and I find it pretty interesting. I especially like his Plate Up posts where he shows step by step photos of the changing foie gras torchon plate ups where he works

Shuna Fish Lydon, also from San Francisco has one of the most beautifully verbose chef run blogs around — Eggbeater. I’d read her posts on opening a restaurant a few months ago, but hadn’t virtually earmarked it at the time. I’ve corrected that mistake now.

Stepping away from San Fran, I somehow overlooked that former Philly underground restaurant chef Shola Olunloyo had started a blog under the same name, Studio Kitchen.

An American in Paris, Daniel Rose, detailed the opening of his restaurant Spring in Paris. It was incredibly interesting until the posts stopped in late August, but the backlog is recommended for sure. I suspect the reason for nothing new is his success.

Moving away from chef blogs…

Law For Food has been talking a lot about Foie Gras recently. I like Foie Gras as you’ve seen, so I’ve followed this story closely through each years twists and turns and wear my shirt with unabashed pride.

Chews Wise “aims to shine a light on the food system and discuss where our food comes from and what we really want to eat.”

Last, there’s a new favorite, The Ethicurean which aside from this great article about Alice Waters , of whom you may offensively find out I am not a fan, led me to another new blog Edible Nation and this post about young famers in which they say:

“With no offense intended to my spunky, fiftysomething parents and their baby boomer friends, U.S. farmers are getting old. The national average has climbed to 55.3 years as of the last agricultural census in 2002 (the 2007 census is currently underway), and the trend is ever upward.”

If you read that and think “who cares,” then you need to seriously consider where your food will be coming from if all the U.S. farmers are gone.

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