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Maryland Takes Fracking Off the Menu!

Chefs for the Marcellus congratulates Don’t Frack Maryland campaign and the scores of farmers, restaurant owners, chefs, beverage and food producers, retailers and others who helped achieve a multi year moratorium on fracking! As in New York and California, the professional food community of Maryland is taking specific action as a group to protect water,...
Oh Yes!  We Won a Ban!!!

Oh Yes! We Won a Ban!!!

Today, December 17, 2014 is a great day in New York for Chefs for the Marcellus and all who have spoken out to keep NY frack free.  A great day for our regional foodshed, for our food and beverage producers, and a great day for the future of working together!  So sure that the Chefs...
Chefs for the Marcellus at Farm to Table Summit

Chefs for the Marcellus at Farm to Table Summit

Campaign co founders Jimmy Carbone and Hilary Baum want to send the governor a message: let’s build agriculture by keeping fracking out of New York! Jimmy and Hilary attended the Upstate Downstate Farm to Table Summit, the governor’s promotional event expressing his support for New York State food and beverage products. We all have to...
Fracktail Night at Back Forty | August 11th

Fracktail Night at Back Forty | August 11th

Exciting news!  Chefs for the Marcellus is hosting an after hours fundraising event at Back Forty on Monday, August 11th from 9pm-11pm.  We hope you can join us as we sip on signature fracktails, enjoy light bites and pledge to fight fracking in New York State. Admission is free, with drink proceeds going to benefit Chefs for the Marcellus....
Chefs for the Marcellus in The New York Times

Chefs for the Marcellus in The New York Times

If you picked up this Sunday’s edition of The New York Times you likely noticed the nod to Mario Batali’s support for Chefs for the Marcellus! The article, entitled Tom Colicchio, Citizen Chef, profiles Mr. Collicchio’s advocacy work within the food justice sphere, and references Mr. Batali as fellow epicurean with a cause. Read the full article here.
Chefs for the Marcellus in USA Today, Green Living | Cooking Up a Solution

Chefs for the Marcellus in USA Today, Green Living | Cooking Up a Solution

Campaign co-founder Heather Carlucci and Chefs for the Marcellus are featured in the Spring / Summer 2014 edition of USA Today Green Living. “Cooking Up a Solution: Chefs Band Together to End Fracking” details the environmental concerns associated with fracking in the Marcellus region, including “its impact on the water resources of the region and its proximity...
Connecticut Chefs Launch Campaign to Ban Fracking Waste!

Connecticut Chefs Launch Campaign to Ban Fracking Waste!

Chefs for The Marcellus’ Jeffrey Lizotte, executive chef of The Restaurant ON20, is helping to establish CT Chefs for a Ban on Fracking Waste and needs all of us to reach out to our CT colleagues to support the effort.  He writes: Here in CT, our communities are threatened by fracking waste that will be...
Chefs for the Marcellus Supports GE Labeling

Chefs for the Marcellus Supports GE Labeling

Chefs for the Marcellus has followed campaign members Mary Cleaver, Michael Anthony, Bill Telepan, Jimmy Carbone, and several more in signing on to the NYS GMO Labeling Campaign. Please join us now in the fight to pass legislation (A.3525/S.3835) that would require the labeling of genetically engineered seed, seed stock and food sold retail in...
Campaign Co-founder, Heather Carlucci, talks to Epicurious about Chefs for the Marcellus

Campaign Co-founder, Heather Carlucci, talks to Epicurious about Chefs for the Marcellus

Chef Heather Carlucci, sat down with Joanne Camas of Epicurious.com to talk about our campaign and why it continues to be so important to her. Heather, mother of a young child, discusses why fracking is dangerous to water, farming, the local economy, and the environment we leave for next generations. “Restaurants and hotels can’t function...