This week, we're going to tackle food. We'll start the week with an examination into the actual carbon footprint of food, discussing its myths and truths. We'll then take a look at grass-fed meat and see how it differs from its processed cousin. On Thursday, Karyn will give us a look into the realities of on-set catering. We'll wrap up the week with a nice little piece on Ann Karlen, the founding director of Fair Food, a White Dog Cafe Foundation Project "dedicated to bringing locally grown food into the Philadelphia marketplace, and promoting a humane, sustainable agriculture for the greater Philadelphia region."
Unfortunately, we did not receive any submissions on how to feed a crew of 35+ people. So if any of you out there still have thoughts, please send them in by the end of the week and we'll be sure to publish them!
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