Link: http://www.cnn.com/2009/HEALTH/05/05/more.for.your.calories/index.html

Are you getting enough nutrients in your diet? Food magazine Cooking Light sits down with some of the nation's top nutritionists to see how consumers can add nutrient-dense foods to their menus. Drinking your fruits, adding more colorful foods to your diet and shying away from fat-free processed products that strip away good fats all top the list.

The California restaurant Oliveto has long cultivated relationships with dozens of farmers, fishmongers and other suppliers. Most recently, it celebrated the launch of the Oliveto Community Journal, which showcases food producers and includes a wealth of stories and movies about food, farms, and cooking.

This is not really anything "new," notes a Sacramento Bee story about Oliveto's new endeavor. "In Europe and elsewhere, the first restaurants and taverns were started by farm families or people who wanted to sell produce or spirits produced by their friends in the community."

Because of the social medium Twitter, chefs and foodies can now connect one-on-one in 140 characters or less. As the San Francisco Chronicle reports, “Mobile food trucks are tweeting their locations. Local chefs are posting photos and descriptions of new menu items. And it's even possible to find recipes (that would be “twecipes” in the ever-expanding Twitter vernacular).” Such legends as Martha Stewart and Jamie Oliver are on Twitter, as well as many smaller known and local chefs.

Read the San Francisco Chronicle article.

Foodies are flocking to a home butchering class in Brooklyn, N.Y., taught by Tom Mylan, the lead meat cutter at Marlow and Daughters, which supplies exotic pork cuts to trendy Brooklyn restaurants like Dressler.

A recent NPR story, Home Butchering Class Goes From Pig To Parts, explored the concept of home butchering and the allure it holds for hard-core foodies. It takes about two hours to reduce one pig into a pile of cuts “that wouldn't look out of place on your dinner table.”

"Like an exclusive clique of anorexic cheerleaders, they think they're better than you," is how Carla Spartos of the New York Post describes the "Food Police" and those she calls their patron saints – Alice Waters and Michael Pollan.

The food police, according to Spartos, are on a crusade to tell you not just what you should eat, but how you should eat it. "...since you're too stupid to figure this out, the food police must save you from yourself," she writes.

Read the full article, Gourmonsters - They're the Food Police, and They Think They're Better Than You, online.