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Seen & Read: July 17, 2014

Food Arts Staff - July 17th, 2014

Notes From a Kitchen, Volume 3 by Jeff Scott
Pre-sale is well underway for author/photographer Jeff Scott’s new two-part collection featuring over 2,000 photos, interviews, and essays from 26 chefs. Sold exclusively on the Notes From a Kitchen website (be sure to watch the trailer), the first set will debut this October; the second in January 2015. —Abbe Lewis, associate editor

Learning to Love the Strip-Mall South, Gravy
John T. Edge falls for the strip-mall South, "where Korean women cook beef short ribs over charcoal braziers… In the suburbs of Atlanta and Charlotte, in Houston and Little Rock, in Jacksonville and Richmond, the newest of New South awaits." —Beverly Stephen, executive editor

Our Bees, Ourselves, New York Times
For the last decade, honeybee colonies worldwide have been collapsing at an alarming rate, with almost one-third of hives dying off each year. The biologist and director of the Center for Dialogue at Simon Fraser University’s Mark Winston discusses how the fate of the honeybee can teach us much about our own future. He illustrates how the decline of bee health isn’t caused by one major change, but by thousands of tiny factors that meld to form a toxic concoction that destroys bees’ immune systems. Winston suggests that we should reevaluate the many pesticides, pharmaceuticals, and chemicals that we use and come in contact with daily, which despite being harmless on their own, may interact with one another with dire consequences. —Kelsey Holloway Murdoch, editorial assistant

Once a Niche, Local Foods Becoming Big Business, Associated Press
The idea of farm-to-table dining is well established in the upper echelons of the culinary community, but it’s beginning to make its way into major institutions. Jefferson University Hospital in Philadelphia now receives deliveries directly from local farms, “eliminating scores of middlemen” while “increasing profits and recognition for smaller farms and bringing consumers healthier, fresher foods.” Many schools, businesses, hospitals, and other large institutions are joining restaurant chains and grocers in declaring independence from giant foodservice companies and their highly processed foods. Nonprofit food hubs like Common Market make such a reformation possible. Mary Clare Jalonick of the Associated Press tells us more. —K.H.M.