Food Day, Part Deux

By CASSANDRA LANDRY  |  October 16, 2012

main_foodday_480

It seems like we can't open our inboxes without seeing a press release about another food-related "holiday" — National Pumpkin Day, let's say, or Waffle Week. Not exactly meaty stuff. Food Day is different. Founded last year by the nonprofit Center for Science in the Public Interest, it's a nationwide celebration of sustainable, healthy, and affordable grub — and a reminder of how far we have to go to make it a reality for all.

"The frustrating thing is that every day should be Food Day, just like every day should be Earth Day," says chef Michael Leviton of Lumière and Area Four, who also happens to be the board chair of Chefs Collaborative, a national network of chefs committed to using local foods and fostering a sustainable food supply. "It's kind of a no-brainer, and it's unfortunate that we need a day for it at all, but we have to do anything we can to raise awareness about sustainable consumption."

Last year, 2300 events went down all over the country, tackling topics like health and nutrition, hunger, agricultural policy, animal welfare, and farm-worker justice. Organizers hope to top that with Food Day's second installment on October 24.

But just like you don't need to rescue a polar bear to honor Earth Day (although it'd be nice if you did), you can start celebrating Food Day by mindfully doing what you do every day — chowing down — whether it's at your kitchen table or at one of the 50-plus events happening around town. Here are a few options for noshing amid the day's seminars and film screenings.

Allandale Farm » From noon to 3 pm, folks from Boston's only working farm will hit Brookline Town Hall Plaza to give cider samples, sell apples and cider, and drop some Food Day knowledge. :: 333 Washington St, Brookline

Lumière » Dig into Every Day Is Food Day, a three-course locavore dinner, at 7 pm for $45 (plus $15 with Pretty Things beer pairings). :: 1293 Washington St, West Newton :: 617.244.9199

Mei Mei Street Kitchen and Momogoose » The two food-truck faves are offering all-local, sustainable menus, including vegan fare; check meimeiboston.com and momogoose.com for hours and locations.

FOR THE FULL LIST OF EVENTS VISIT FOODDAY.ORG/ALL_EVENTS.

>>CLANDRY[a]PHX.COM

Related: Christmas time travel, Review: Food, Inc., Crappy carnival rides, More more >
  Topics: Food Features , Holidays, food, Michael Leviton,  More more >
| More


Most Popular
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY