Snippets – US online speciality food and an Irish Organic sector challenge

These have been kicking around my inbox for a month or so now.

Mouth.com

They don’t aggregate products and pass fulfilment back to producers. And they have a lovely definition of their core focus:
“Included in the “indie food” category are artisan, small batch, handmade, organic, gluten-free and other packaged specialty foods that are “made by people not corporations, and typically involve a recipe,”

Screenshot 2014-01-05 12.32.38

I am liking that a lot. Funding in place, great design and strong core. Picked up via a piece in the Wall Street Journal.

Hope they succeed 🙂

An Open Letter to the Organic Movement in Ireland

Ollie Moore is someone I like a lot. A journalist and musician he juggles a lot of pies. And hats. At his core is organics and the importance of a healthy sector in Ireland. His post is about stagnancy and what can be done to overcome that.

Much more debate needed around this tbh.

Keith

 

School of Artisan Food, Nottinghamshire

Picked this up via twitter last night – a school in the UK dedicated to teaching artisan food skills. “In 2006, two of the School of Artisan Food’s directors decided to open an artisan bakery in the premises of the old fire station on the beautiful and rural Welbeck Estate in the middle of Sherwood Forest.”

http://www.schoolofartisanfood.org/

keith