The Revolution In Southern Cooking

In Charleston, South Carolina, Sean Brock is leading a revolution in Southern cooking. Sam Sifton talks about Brock's career and cooking in "A Southern Chef Doesn't Stray Far," tracing Brock's work at McCrady's and Husk. At McCrady's, Brock brought molecular techniques to a 200 year old building, creating whimsical dishes like powdered tortilla chips with jellied salsa and country-ham cotton candy. When Brock opened Husk in 2006, however, he decided to stay truer to the Southern tradition. There, Brock's cooks only "work with what they can get from below the Mason-Dixon line." Think shrimp and grits, Carolina Gold rice, and North Carolina duck over red-eye gravy.

Sean Brock is a rising star in the culinary world. His ability to navigate both contemporary and highly traditional cuisines is impressive. To read more about Brock's cooking, click here.

A Revolution In African Agriculture

I'm super excited to see that a new study that presents a prescription for transforming Sub-Saharan Africa's agriculture and its economy.

The study, "The New Harvest, Agricultural Innovation in Africa," approaches the idea of self-sufficiency for the continent, within a generation.   The idea that a revolution in African agriculture is no more than a generation away, is exciting, and gives hope for those who live with little food and nourishment.

Professor Calestous Juma, the study's author, cites crucial ingredients to improving the state of African agriculture: communications, infrastructure, water, energy, and engineers who can develop science-based agriculture.

Key necessary changes for Africa's governments to make include: making "African agricultural expansion central to decision making from transportation and communication infrastructure to post-secondary education and innovation investment."

Often we focus on the problems with food in Africa, but I like the positive view that Professor Juma takes.  He says, "it's important to see past the problems to recognize Africa's immense land, water and energy resources."

Read more about the study here.