Well, the food in New Orleans is tasty - but it's so far from my normal fare that I am just now, four days later, getting back close to normal. Meat-centric, high salt, low fiber - not my thing at all.
Meanwhile, the Sonoma County Food Forum report and more research on GMOs for the Episcopal ad hoc group (members of the Committee on Science, Technology and Faith; the Standing Commission on Health; and whatever the group working on global justice is called) have been keeping me amused when it is too wet to do any gardening. I did bring in some potting mix during a break in the rain today to start my tomato seeds - better late than never - and my windowsill has little signs of life - herb and eggplant and pepper seedlings poking up.
It does seem like the food movement(s?) is so popular these days that one could work full time on the issues. So much information to process, and so many conversations to be a part of.
But just for fun, here's a useful resource on making things at home that people don't normally think to make:
These ideas seem pretty uneven - most basic cookbooks will tell you how to make creme fraiche, but who really wants to make kimchee in an apartment kitchen? Also the quantities range widely and wildly - one jar of jam or 10 lbs of pork belly? And the directions are a little sparse in places. What is a small jar? a cup? a pint? And if there are places where I am not sure of a step, or see a step omitted, what would a novice cook be thinking and doing?
But - it's a place to begin, with lots of bibliography and webliography. DIY food is a good thing.