Our Seattle Fine Diners Over 40™ (FDO40) are always eager to experience the chef’s creativity at each successive venue. On Saturday, August 25th, we headed to Capitol Hill and Marjorie, Donna Moodie’s tribute to her beloved mom — a welcoming hostess and inspired home cook. Donna Moodie has been turning foodie heads since 1993 when she opened her first restaurant, Marco’s Supperclub, to widespread acclaim. A few years later she branched out to regional Italian with Lush Life, in Belltown. In 2003 Lush Life morphed into Marjorie, which relocated to Capitol Hill in 2010. Joining Leslie, our Seattle host, at dinner were seven members andRead More →

On June 26-27 I attended the 2018 U.S. Food Waste Summit, hosted by ReFED and the Harvard Food Law and Policy Clinic. In talking with Barbara Bronstein, founder of Second Servings of Houston, I referred to all the effort and energy around reducing food waste as a “movement.” Barbara has been working in food rescue for several years and said she had not heard the term used in this context before, but thought it was an apt descriptor, indeed. I first learned about the topic of food waste reduction two years ago. After doing some research I was compelled to blog about it because –Read More →

On June 26-27 I was in Cambridge, Mass., at the 2018 U.S. Food Waste Summit, a joint program of ReFED and the Harvard Food Law and Policy Clinic. Barbara Bronstein was the first person I met after registration on Tuesday morning — she graciously introduced herself and we ended up having breakfast together. As it turns out, her story of founding Second Servings of Houston straddles my favorite themes: reducing food waste, food recovery, and professional reinvention and purpose after age 50. I was all ears. It turns out that when Barbara retired from her marketing career with Fortune 500 companies (Mars, Unilever, Coca-Cola), sheRead More →

It’s been about two years since I first zeroed in on the food waste reduction movement (FWRM). [Quasi-pun intended: I think near-zero food waste is an attainable goal.] In just the two years I’ve been watching I’ve seen a groundswell of support from individuals, nonprofits, industry, and policymakers whose efforts can really make a difference. One obstacle to donating leftover food has been concern about liability. But with increasing social and environmental pressures, governments at all levels have been revising rules and regulations so as to encourage donations. In September 2017 the California state legislature tackled liability and product expiration dates. The unconscionable waste inRead More →

I learned of the Bicycle Coalition of Maine’s signature cycling event, BikeMaine (BM), at last year’s Bike Expo—the lead-up to Bike New York’s Five Boro Bike Tour, the largest charitable bicycle ride in the country. Proceeds fund Bike New York’s free bicycle education programs. I was intrigued by the description of BikeMaine and filed it under “vacation options for 2017.” When I got around to thinking seriously about my 2017 plans, BikeMaine was sold out. Yes, 400 riders had beaten me to the punch, and I was bummed. But evidently BikeMaine 2017 and I were meant to be; in early August the organization sent outRead More →

Recently I was telling my good friend and gourmet cook, John, of interesting tidbits I’d heard on the podcast, Innovation: It Tastes Like Chicken. I was intrigued to learn that less than a century ago, chicken was as expensive as lobster, and to hear food historian Emelyn Rude chronicle the chicken’s journey to becoming a staple of the American diet. Growing up in North Syracuse, John remembered regular visits to Aunt Alice’s for dinner. One of Aunt Allie’s specialties was City Chicken, a mock chicken dish—veal on a skewer she made in the pressure cooker. Everyone loved it. It took John a long time toRead More →