The Times, They Are A-Changin’

Healthy, Tasty Pizza? Almost a year ago, anthropologist and entrepreneur Jeff Leach gave a talk at the Southern Food and Beverage Museum, titled “The Fiber Defense Diet: A Nutritional Strategy for Achieving Modern Health in the Modern World.”  Leach’s  Naked Pizza, a pizza place that features healthy ingredients like “prebiotic multigrain crust,” was relatively new to the New Orleans neighborhood.  Today, it is a pizza place with the same mission and goals for expansion.  The New York Times columnist Rob Walker featured it the NYT Sunday Magazine this week.  Read the Article.

A Little R & R The Green Revolution, with its focus on reusing and recycling, is well underway.  Restaurants and Institutions report on ways that restaurants and institutions have jumped on the bandwagon, employing innovative ways to reuse and recycle.  A Dallas Restaurant sends corks to school art programs.  Johnson and Wales in North Carolina composts 60 tons of food waste each year.  Read the Article.


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One Response to “The Times, They Are A-Changin’”

  1. September 2009 | Southern Food and Beverage Museum Says:

    […] The Times, They Are A-Changin’ […]

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