In New York, old-fashioned butcher shops are back in fashion, offering cuts of meat not normally found in supermarkets. Tell the butcher how you plan to cook the meat and what you will serve it with so he can cut and trim accordingly.
Rocco DiSpirito changed his eating habits when he began training for a triathlon. The experience led him to create healthier fare for his latest book, "Now Eat This: Fried Chicken, Macaroni and Cheese, Brownies, and 147 Other Favorite Dishes You Thought You Could Never Eat -- All Under 400 Calories."
Jamie Oliver, who will be visiting Toronto later in November, says red wine is a kitchen essential, his mom's roast chicken is "better than anyone's," and he never eats fast food because he can whip up something tastier in less time. In response to a reader question, he said he enjoys eating meat but pays attention to how animals are treated and slaughtered.
Shopper surveys show that people want to know where their food came from, sparking renewed interest in local butchers. Also look for a trend toward 1960s fare with ingredients and flavors changed to meet the nutrition needs and preferences of the boomer population.
Farmers share thoughts about farming, reflections on the most recent harvest and recipes for Thanksgiving. Tracey Vowell, formerly a chef at Rick Bayless' Frontera Grill, now grows corn, squash and beans, and offers a recipe for a gratin of butternut squash.