Intent, 01/15/13

What is your Intent?

Although modern medicine continues to take leaps and strides in significant areas of disease and illness, there are many simple remedies we can implement into our lifestyle that may help ward off future diseases.

Rachel Marie Stone, 01/15/13

Author, 'Eat With Joy: Redeeming God's Gift of Food'; blogger http://rachelmariestone.com

The magic of nutritional lables is that they somehow level ground that can't actually be leveled. We'll never fix anything by replacing one product with another and treating the new product as mindlessly as we did the old.

Louise McCready Hart, 01/15/13

Food, fashion writer

Thanks to better working hours and cheaper travel, dining out in the cities where they work in or locales around the world is part of what it means to be a chef today; gone are days subsisting exclusively on family meals--or cigarettes, coffee, and amphetamines.

Daniel Klein, 01/15/13

The Perennial Plate

Her entrepreneurship, delicious food and ethical and inspiring way of life could lead to a new food movement in China.

Katherine Gustafson, 01/15/13

Freelance writer

Ultimately, high quality markets succeed because people get something from going there beyond a simple bag of produce. "Farmers' markets are the new town squares in America, where people have many conversations and feel and act like citizens, neighbors, and friends."

Rachel Levine, 01/15/13

Food blogger, Kvell in the Kitchen

The use of genetically modified organisms (G.M.O.'s, or GE's) is a hot and volatile topic in the world of sustainable farming. Nordic Breads, however, is taking a stand -- and leading the revolt with rye.

Laura Fuentes, 01/14/13

Founder/CEO, MOMables.com, kid friendly recipe developer and all things in the world of mom

When parents ask me what I think makes a fun lunch; I tell them that kids love familiar foods divided into compartments, rainbows of color and variety.

Ellen Kanner, 01/14/13

Author and syndicated columnist, the Edgy Veggie

With its theme Feeding the World You Want to Live In, the 33rd annual EcoFarm conference convenes next week, bringing together 1,500 attendees, not just from California and the West Coast, but all across the country and internationally.

Laurie David, 01/14/13

Producer, author, NRDC Trustee

Enough is enough. Beyoncé's Pepsi deal was a serious lapse of judgment. And the White House tarnishes its own "brand" by selecting her to sing the national anthem at the inauguration, unwittingly boosting the beverage industry that is helping to drive the obesity epidemic.

Sarah Dajani, 01/14/13

Writer and photographer, devourblog.com and windowdining.com

Sometimes when I go exploring for food tales, I discover stories that are just dying to be told but find themselves without a teller. An unmarked food cart, a cookie served in meeting, a fruit cocktail handed to you at a wedding.

BurgerBusiness, 01/14/13

BurgerBusiness.com

BurgerBusiness.com predicted that boxed meals with burgers would finally come to the U.S. in 2013 and we didn't have to wait long to see it.

Robert Lawrence, 01/10/13

Director, Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health

The farm bill extension that passed was written behind closed doors and serves a few powerful interests -- not the interests of the average citizen, public health, and the environment. We should be outraged.

Andrew Gunther, 01/11/13

Program Director, Animal Welfare Approved

We not only need to reduce the amount of food we currently waste, but we also need to dramatically improve our high-calorie, high-processed, high-waste Western diet -- a diet which is literally killing us and destroying our planet.

Kurt Michael Friese, 01/11/13

Chef, author and advocate

What April Bloomfield has become particularly well known for, though, is her passion for what has come to be called "nose to tail" cooking -- utilizing every possible part of the animal and leaving nothing to waste.

Martin Morales, 01/11/13

Leading expert in Latin American cuisine and owner of Ceviche, London’s first Peruvian restaurant and Pisco bar

Due to the vast amount of shrimps we like eating in Peru, its true that we need to control our desires and those of our fellow tourists who are coming to our restaurants more and more making Peru a top dining out destination in the world.

Theo Randall, 01/11/13

Chef, restaurant owner

This tasty recipe is ideal for January when you want something a little lighter, but still need a bit of indulgence.

Janice Harper, 01/10/13

Author, Anthropologist

Like everything Tom Douglas touches, his most recent cookbook is fast turning to gold as bakers swoop it up to recreate a peanut butter cookie that Nora Ephron termed "the greatest cookie ever, ever, ever."