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4 Home Remedies for the Common Cold By: Grace Geiger Published: February 21, 2011 Unfortunately for many of us, the dark cold days of winter means coming down with at least a cough or a few sniffles. Cold season, so aptly named, is when colds and flus are at their heights and we do our best to stay healthy when the weather is frightful. We all know there is no cure yet for the common cold, and a recent article in USAToday stated that Americans catch an estimated one billion colds each year. Seems colds are here to stay. Still, there are a number of home remedies that are not only safe, but also effective in helping speed up the recovery process, or at the least, soothing your symptoms. Everyone has there own “method” for dealing with nasty cold symptoms. But, if cough drops are your go-to fix, maybe try out one of these other options and see how you feel. 1. Chicken Noodle Soup It’s no secret that chicken noodle is soup is a classic favorite for sick bodies looking for some restoration, It's a perfect comfort food during the winter. Chicken soup is made by boiling and simmering chicken parts to create that delicious, clear broth that will cure what ails ye. Many countries have their own versions, and you can mix and match different fillings like noodles, dumplings, veggies, chicken, and matzo balls to make your soup satisfying to the soul. Pho is another great alternative to chicken noodle soup (plus it’s got that extra kick). Chicken Noodle Soup 2. Ginger Tea Many people are intimated by the idea of making their own tea, but nothing could be simpler! To make ginger tea, all you have to do is cut up some ginger root , boil it, and then let it simmer. Maybe add a little lemon and honey. The strong brew will kick your cold to the curb. To see a video for ginger tea, click here. Ginger, Lime & Honey Tea 3. The Neti Pot Love it or hate it, the Neti pot is a very effective way to clear nasal symptoms by pouring warm salt water down your passages to clear build up. Some find this too weird/invasive, but you’d be amazed at what this spouted white pot can do. 4. Garlic Garlic is not just for warding off vampires; it is said to have high antibiotic and antifungal properties and is an easy, handy way to fight off symptoms without buying expensive medicines. One way to get garlic into your system is to simply add it to your food, but you can also try some more hard core methods like eating it pressed with honey, in tea, or juicing it! Garlic Photos by Flickr user Robert Couse-Baker Comments: Mind tracker You have brought up four very important factors which are under looked in some communities in treating common cold. Specially as a sri lankan, if I look in to ayurwedic medicine (a system of medicine) lot of these king of remedies can be found. Some believe ginger tea and garlic give a quick symptomatic relief. I like to add another important set of foods. That is citrus fruits like orange and strawberry. They contain vitamin c and there are lot of studies about effectiveness of vitamin c in treating common cold. Have a look at http://agelag.blogspot.com/2011/02/vitamin-c-and-common-cold.html

foodista

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Rooster Combs Could Become Food Ingredient By: Anthony Adragna Published: February 21, 2011 One Spanish food company has applied to make rooster combs a "novel" food in the United Kingdom. For those who may be confused, the comb is the red, fleshy skin of the rooster's head. Much like elephant tusk or shark fin, some people believe the comb possesses a sort of magical power. A "novel" food in the UK means something without significant human consumption before May 15, 1997. Potential nutritional benefits in rooster combs had been researched long before that time. Experts know that combs contain Hyaluronan, which protects eyes and could help prevent wrinkles. Food companies believe extracts from the combs could help relieve joint pain, and would consider adding the extract to yogurt, dairy, and other products. But before people start gobbling up rooster combs, the UK will have to assure the food's safety. Would you eat rooster combs? Photo via Tennessee Wanderer Here's a recipe for pasta in the shape of a rooster comb... Creste Di Galli Pasta

foodista

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Seasonal February Soups By: Grace Geiger Published: February 21, 2011 Winter is a tough time for those of us trying to stay within the sustainable and local framework when it comes to buying produce. In the summer, when we go to our local market we are enticed by brightly colored fruits like strawberries and blueberries and succulent, ripe tomatoes, fresh off the vine. But, I say we don’t give winter enough credit. It’s true, the season’s bounty is not at its peak during the winter months, nor should it be. Yet, there are quite a few nutritious and tasty options that are in season, even in February. Soups are a particularly good way to use sustainable, seasonal February ingredients in a dish that warms the heart and soul. You can puree the vegetables, mash them, stew them, or chop them up for some hearty chunks. Either way, you can't go wrong making a nice big pot of soup that you can freeze and store for later. Below is a list of five ingredients that are at their peak in February along with some great soup recipes to highlight each unique one. To find more February ingredients, click here. 1.     Cauliflower Happily Married Broccoli & Cauliflower Lime Cream Soup 2.     Shallots Shallot Broth 3.     Sweet potatoes The Simplest Sweet Potato Soup 4.     Greens (Kale) Foodista CEO and co-founder, Barnaby Dorfman, recently did a post entirely dedicated to kale. To read more, click here Spicy White Bean & Kale Soup 5.     Parsnips Curried Parsnip Soup (Dairy-Free) Photos by Flickr user Tojosan and David Blackwell.

foodista

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What Happened to Food Movies in 2010? By: Barnaby Dorfman Published: February 21, 2011 The 83rd Annual Academy Awards will be held this Sunday, February 27th, which has caterers scurrying around L.A. and everyday folk planning home parties. The Oscars award show is one of the most widely watched television events around the world, with an estimated audience of over 40 million in the US alone.  It's a great excuse to have friends over for dinner, drinks, and to reminisce about the prior year. In recent years the connection between cooking and the movies has grown in the genre of "Food Movies."  America's most award winning actress, Meryl Streep, spent a lot of screen-time cooking and eating in It's Complicated and Julie and Julia, winning the Oscar for Best Actress in the latter in 2010. And, let's not forget the adorable Ratatouille, 2008 winner of Best Animated Feature and nominee in 4 other categories! But in 2010, the trend seems to have reversed with no notable food films getting top nods from the Academy. In fact, two of the Best Picture nominees seemed more focused on troubled relationships with food than celebrations of it. Black Swan Set in the world of the ballet and a modern New York production of "Swan Lake," the film explores obsession with body image, anorexia and bulimia. Starring an already svelte Natalie Portman, who reportedly lost 20 pounds for the role, the film has experienced some controversy because of how it portrays the dancer’s relationship with food. In one scene, the skeletal Portman can barely eat a bite of cake to celebrate winning the prima ballerina role, in another, eating a cheeseburger seems like a bigger act of rebellion than the following kiss with co-star Mila Kunis. Perhaps more darkly, "Black Swan Diet” became a Hot Search on Google. Winter’s Bone With a backdrop of the Ozark Mountains, the movie is about a young girl’s quest to find her missing father and need to raise her younger siblings on her own. In order to provide she needs to cook. Most of the food prepared in the movie is typical of that region, including hearty stews with cut potatoes. In one scene, a squirrel is skinned for dinner. Perhaps a reflection of ongoing wider economic hardship, mostly we understand that food is a necessity, often scarce and that families are struggling. Today's Special One notable exception came from the indie world with the delightful Today's Special, starring Aasif Mandvi (the Daily Show) and Madhur Jaffrey (Quick and Easy Indian Cooking). Check it out if last year's film offerings left you hungry for good food and cheer! Photos: Shavar Ross and Dave_B_ Comments: Lee Meryl Streep won the Oscar for Best Actress for Julie & Julia in 2010? That's news to me and to the Academy themselves! Get your facts right. Sandra beat Meryl to the Oscar when she won Best Actress for Blind Side. Annie Sandra Bullock won best actress in 2010, not Streep Annie Sandra Bullock won Oscar for best actress in 2010, not Streep Barnaby Dorfman Corrected, thanks! Butch UM... That's why it says nominated. Get your eyes checked before you blast about fact checking. Butch Oh it's been corrected. I was gonna say people. Butch Oh. It was corrected. I was gonna say people.

foodista

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Do Not Buy Celebrity Coffees By: Anthony Adragna Published: February 22, 2011 Well, that's what we can infer after reading about a blind-tasting that occurred recently thanks to LA Weekly. For their tasting, they selected coffee from Rob Zombie (legendary metal musician and movie producer), Darth Vader (you know, of Star Wars fame) and David Lynch (filmmaker). Those celebrities have lent their names to these new coffee brands. How did they perform? Star Wars Dark Side Roast: On the plus side for Mr. Lucas, most tasters didn't find anything inherently wrong with his coffee. Unfortunately, it did not taste like anything. Tasters called it "dull, flat, dusty and astringent." David Lynch House Roast: Nothing especially remarkable here either. One person professed that they would drink it at a fancy restaurant, but then answered that coffee at fancy restaurant stinks anyway. Called "flat," "peanuty," "metallic" and "stale." David Lynch Espresso Roast: Yeah, not so much. My two favorite comments on this coffee were that it tasted "like wet socks" and "moldy." Yum! Rob Zombie Hellbilly Brew Organic French Roast: Definitely saving the worst for last. On the plus side, it's organic and free trade. LA Weekly reports the coffee was "universally loathed with a variety of descriptors that included 'cleanser,' 'cigarette ash,' 'pencil shavings,' 'burned leather,' 'darkest roast I've ever had in my life' and 'dangerous to drink.' They later added it was "one of the worst coffees ever to assault our palates" and wondered if something was off with the brew. Sounds like that rumor about metal gods making a good coffee blend may not be true. I, for one, am disappointed. Here's some good coffee though: Irish Coffee Photo by Flickr user dyobmit Comments: AidanHawke February 22, 2011 You know I bet if someone were to make Duncan Hills Coffee it would be pretty awesome. I would love to pick up a roast called "Blacker Then the Blackest Black Times Infinity" Roast lol Then again that's probably what people were thinking with these three. Goes to show quality is still important no matter how clever your brand.

foodista

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Inside Concentrated Animal Feeding Operations By: Anthony Adragna Published: February 22, 2011 Let's face it. We're a society that is addicted to meat. Whether we're out at a fast food restaurant, fixing food at home or eating at school, meat shows up in our meals quite often. But many people don't realize where their meat comes from. Our food system has become industrialized. Animals are mistreated, raised to be eaten, with little regard for how they live. A new book by Dan Imhoff, entitled CAFO: The Tragedy of Industrial Animal Factories takes a look inside these operations. Below are a few of the photos from the book, as seen on The Huffington Post. For more, see Imhoff's site. Photos via Huffington Post/ GreenRightNow Comments: Samazama February 22, 2011 You might want to consider linking to the paperback version at Amazon. It's cheaper and it's in stock. Jim This topic and these pictures make me so sad, I wish people would treat their animals with dignity, even if their final destination is a butcher.

foodista

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The Food Truck, Food of the Recession By: Grace Geiger Published: February 22, 2011 One key component surrounding the new food truck and street food craze is that diner cars, food carts, and food trucks are all just cheap, affordable ways to eat during hard economic times. If we take a look back at history, diner cars were simply old railroad cars that were converted into restaurants to serve cheap, affordable food (greasy spoons!) to workers and people of modest incomes. The American Diner Museum states “During the Depression most diners remained in business because they offered inexpensive places to eat. The replacement of street cars and interurbans in the late 1930s and early 1940s with internal combustion buses provided another low cost opportunity to own a converted trolley/diner.” Since we are currently experiencing one of the biggest economic depressions in America since the 1930s, it’s no surprise that street food, diner food, and food trucks have resurfaced. People simply cannot afford to eat out at sit-down restaurants like they used too. And it’s not just the customer’s that are looking to food trucks as an affordable way to get their afternoon lunch. Emerging chefs have recently taken to food trucks as a way to make names for themselves and promote their culinary skills without going into debt by opening an entire restaurant. Food trucks allow chefs a way to build from the ground up.  By starting with a food truck chefs can build up their personal brand by wooing the crowd and gaining customers through word of mouth. So what does it cost to start one of these mobile food-making facilities by yourself? To start a food truck, you’re looking at some hefty initial fees, but you can get all the details right here. Check out this cost effective and delicious recession-proof recipe to make at home. Plus, cooking really is the best way to save money! Fried Egg and Asparagus Comments: Richard Johnson Dear Grace, We hear you! In the UK, street food has gone crazy over the last few months. As the recession bites, more and more people are abandoning over-priced restaurants to Eat Street. We've even got our own awards now -- check out www.britishstreetfood.co.uk!

foodista

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Top Ten Tuesday By: Grace Geiger Published: February 22, 2011 Happy Tuesday everyone! Here’s a list of ten great food websites to give you a daily dose of all things food related, from politics and health to chefs and new food trends. Did I mention they're all about food? 1.    Fooducate 2.    Nutrition Unplugged 3.    Marion Nestle's Food Politics 4.    Tara Parker Pope, NY Times Well Blog 5.    Huffington Post Food News 6.    BBC Food 7.    Mother Nature Network 8.    Slash Food 9.    Grist-Food News 10.  And last, but not least, right here at Foodista!

foodista

2024-05-23T00:42:18.321809

5 Truly Weird Restaurants By: Anthony Adragna Published: February 23, 2011 This is part one of a three part series. I'll take a look at some places to go if you truly want an unforgettable meal. 1. Modern Toilet (Taiwan): This toilet themed restaurant mimics both bodily functions, with guests sitting on old toilets and eating noodles out of toilet-shaped bowls. Apparently the idea began while the owner was reading a manga magazine on the toilet one day. They began selling chocolate ice cream in toilet-shaped dishes as a startup, but expanded to a full scale restaurant.  Now, they're expanding across Asia. 2. Fortezza Medicea (Italy): It's hard to find an odd design for Italian food, where most citizens strictly adhere to classic dishes. However, at Fortezza Medicea, located right outside of Pisa, you can enjoy a meal prepared by a man serving a life sentence for murder, inside this maximum security prison. That's right, your staff for the evening is all doing hard time for violent crimes. Bookings fill up weeks in advance, but all guests (120 a cover) must undergo strict security clearance before coming for dinner. 3. Dinner in the Sky (Worldwide): If you're looking for a once-in-a-lifetime dining experience, consider trying Dinner in the Sky. For $40,000, you and 21 close friends can spend dinner hoisted 150 feet above the ground in the scenic city of your choice. Sessions can be booked for up to 8 hours, and you can hoist a second table to provide entertainment. Their site reminds you that hoisting 22 people from your company into the sky (with a banner displayed) is excellent publicity. 4. Opaque (Los Angeles and San Francisco): On the heels of this hot trend in Europe, several American cities have now seized upon the "dining in the dark" trend. The founders of this type of experience believe that we eat too much with our eyes, at the expense of other senses. To combat that, these restaurants make you eat completely in the dark, which enhances your other senses. I've also heard of similar restaurants with the idea of simulating how visually impaired people must dine daily. 5. 's Baggers (Nuremberg): At this restaurant, there is no need for waiters or waitresses. You place your order at a touchscreen computer at your table. The restaurant prepares your food and sends it via rollercoaster to your table. While waiting for your order, customers can surf the internet or send e-mails. Photos by Flickr users Steve Punter, Fun Fever, and bestourism

foodista

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Healthy Recipes with Butter—Say What? By: Elyse Prince Published: February 23, 2011 There's no reason to banish butter from your diet! Here are three reasons why: 1) In Small Amounts, It's Perfectly Healthy For You: Check out the photo above: It's a schmear of "B-U-T-T-A" using less than a single serving tablespoon of some store-bought whipped butter! That's certainly enough butter to cover your toast, and it will only set you back 60 calories. In the new dietary guidelines for 2011, the Department of Health recommends that you eat less than 10 percent of calories from saturated fats.  So, based on their percentages, it's perfectly acceptable to treat yourself every once in a while. Just practice moderation— Eat low-calorie, low-fat foods 90 percent of the time, and the other 10 percent, you can indulge with a little bit of butter. Try and also treat your recipes the same way— If you keep 90 percent of the ingredients healthy and nutritious, you can indulge with the other 10 percent. 2) It Tastes Great, So It Keeps You Full And Satisfied: It's important to eat foods that taste delicious, especially if you are on a diet, because enjoying your food is one way to keep you from overeating. A little bit of butter adds a lot of flavor and richness to a dish, and the satisfaction of savoring every bite will keep you from craving more. As Heidi Swanson so eloquently puts on her blog 101 Cookbooks: "... [butter] melts on the back of your tongue and its nutty milky flavor dances up into your nose, comforting all your senses." 3) There's No Real Substitute: Nothing beats pancakes with warm butter and maple syrup, or a slice of homemade, buttery baked garlic bread. Desserts, from cobblers to coffee cakes, just don't taste the same without butter. And, come on, how healthy is margarine really? Check out these healthy recipes below...They use butter "in moderation" and contain all-natural ingredients: Cheesy Cauliflower Mashed Potatoes Recipe These cheesy mashed potatoes pictured above are a combination of cauliflower and potatoes, roasted garlic and onions, and freshly grated Parmesan cheese—All finished together in the broiler until golden brown and bubbly on top! Unlike most recipes for mashed potatoes, this one is flavor-packed without adding lots a butta! Homemade Butter When you think of making homemade butter, do you picture yourself churning a huge barrel of butter at an Amish farm in Pennsylvania Dutch Country. Erase that image from your had right away!  Did you know that you can make fresh, tasty butter right in your own kitchen with a little help from Emeril Lagasse. BAM, that's good! Sweet Potato & Turnip Mash with Sage Butter These colorful mashed potatoes feature a whole bunch of healthy ingredients, including fresh sage, sweet potatoes, and turnips -- And, a little bit of butter! Corn with Cilantro Butter This is a great summer recipe to look forward to that requires only three simple ingredients: Fresh corn, butter and fresh cilantro. If you get really good sweet corn, then you wont need to coat it with a slab a butter. Also, corn is rich in vitamins A and C, so you are also getting important nutrients. For more uses and recipes with corn, check out the book "Crazy for Corn" by Betty Fussel. Old-Fashioned Apple Crisp with Way Less Butter This recipe for apple crisp is delicious, even with way less butter. A good trick to apply to desserts that don't depend on exact ingredients, like crisps and cobblers, is to just cut the amount of butter in the recipe and add more fresh fruit and spices. Butter-Toasted Hazelnut Recipe These hazelnuts are roasted and then finished in a big skillet with fresh thyme, citrus zest, a bit of salt, and a touch of brown butter. This makes a great party snack with some ice cold beer! Buying Tip: When you buy butter, make sure it's organic. This sweet cream butter pictured below is "organic" and "grass-fed", which means that it's free of hormones and antibiotics. (7 grams of fat and 60 calories per 1 single-serving tablespoon). Enjoy all that B-U-T-T-A!

foodista

2024-05-23T00:42:18.321809

How to Taste Chocolate By: Janice Harper Published: February 23, 2011 Back in the days of Russell Stover and Whitman Samplers, chocolate lovers could pretty much be sorted into those who liked to take a chance and those who wanted to know what they were getting into. But the new millennium calls for both more risk taking behavior and better preparation when it comes to eating chocolate. The pleasures of chocolate are increasingly reserved for those who have perfectly trained their palates to discern a nuance from a note and a nose from a finish with the skill of a master French perfumer. And for those who can’t or won’t keep up, I fear, there is only one conclusion to be drawn. “Let them eat Hershey's.” Not that there’s anything wrong with that. But you can have more, so much more, once you surrender yourself to the science and secrecy of the cocoa bean and its' Gods, our masterful chocolatiers. Tasting and eating are not the same thing The first thing you need to keep in mind is that tasting chocolate is not the same as eating chocolate. By the time the chocolate reaches your teeth and melts down your throat, it has played on your palate for as long – or as little – as you deem the chocolate worth it. Make it worth it by investing in a few high end artisanal chocolates – whether molded and filled or French-styled rolled truffles. Or better yet, take the purist’s route of springing for some high quality bars of chocolate. Chocolates found in the supermarket just don't cut it Even the priciest and darkest don’t compare in taste to the single-origin bean to bar chocolates you will find in upscale markets, gift shops and on-line. And despite the trend toward dark chocolate, consider a selection of high quality milk chocolate, so that you can know for yourself if it is really dark chocolate you most favor, or just plain good chocolate. Invite a friend After selecting your chocolates, inviting a friend (or indulging all by your devilishly deserving self), and creating a lovely ambience with soft music, fresh water and perhaps great wine or tea, let the tasting begin. Examine your chocolate What is its color? Does it shine? Are there any marks, discoloring, air bubbles or signs of sugar bloom (a faint veil of grayish-white that some find ethereal and lovely, but chocolatiers recognize as a sign of poor tempering). Break it in half (if it is a bar) – does it have an audible snap? If it is a molded chocolate, examine the filling – is it firm and dense, soft and sensual, or dry and crumbly? Smell it – cup your hand around it as you bring it to your nose and take a few short, deep whiffs. Place it in your mouth – allow it to soften on your tongue and melt just a touch. As you savor it, how many flavors can you discern? Do they change over time? Do you taste it on the tip of your tongue where our palates register sweetness? Does the sweetness overpower the cocoa? Or do you taste it best in the back of your tongue, where our tongues taste bitterness? Do the sides of your tongue curl a bit as if recoiling? If so, the chocolate may be too acidic. If the sides of your tongue taste salty, does the saltiness detract from the taste, or enhance it? Finally, eat your chocolate, and then wait a moment to savor the lingering aftertaste. Mastering chocolate is a blessing and a curse As you embrace the art and science of tasting fine chocolates, you will find yourself blessed and cursed. Blessed with the ability to taste the complex world of great chocolate – and cursed that a Hershey Bar will never again satisfy and your food budget will take some tinkering to make way for the six dollar bar or the two dollar bite-sized confections. But while we may not be able to buy a good friend in this life, we can always buy a good piece of chocolate. And a good life includes both. Savor them. Comments: Frances Trejo-Lay Would love to host a Chocolate Tasting Party. Where would recommend getting chocolates to sample? San Diego, CA is the closest metropolitan center to me, or Palm Springs, CA. We also have access to a Rocky Moutain Chocolate Factory in town. Any ideas? Liam I love this idea and Janice's work above so much I had to shout it out on our Facebook and Twitter pages. My personal one too. This idea sounds like the next Tupperware or wine tasting trend. Good luck in San Diego area... I need the same advice for me (in Santa Monica, CA). Janice!!!!??? liam Back again... Here's the first of a trend, Chocolate Tasting Events. See for yourself. It's called “Chocolate Pooding," http://youtu.be/6AsSHt7_gHE Thought you'd all get a smile out of it! Janice Harper I'll post something on tasting parties soon, but in the meantime check out your local high-end food store (Whole Foods, or whatever boutique grocers is near you) and see what chocolates they offer. You can even find artisan chocolate bars through Amazon, believe it or not. In the meantime, stay tuned for a posting on hosting your own tasting party! Janice Harper What a fun video! And I do agree, chocolate tasting events are getting to be quite popular. Thanks for sharing the video clip! Sarah OMG I love Janice's work! She is so awesome! I love her writing style! I am a baker at a local business in my small small town so I mostly made pastries. The other day I made some chocolates! (Janice inspired me) and they were such a hit even though I think I botched up the recipe! Keep these posts coming my colleges love them ChocolateCentral I spend a fortune on good chocolate now. I have become so spoiled, because I would never eat the "other stuff". I wouldn't even dream of baking with anything less than a Valrhona or Callebaut. I live in Mexico and my favorite drinking and baking chocolate is Mayordomo. It is a fascinating world, much like the world of fine wine or cheese or art. It opens up your senses to great pleasure. Go and by an artisanal fine chocolate today and find out for yourself! Blake R. Does Janice have a cookbook out? I would buy one. I checked Amazon... I bought a box of chocolates for my girlfriend for Valentines day. It was an artisan box (and very expensive) anyway we bit into them and they were just not that good. Very disapointed! It really made me realize price does not buy taste! Are there any specific brands or companies you recommend? I really want to make it up to her!!!! Blake in Seattle F Johnston @Blake R. If you are in Seattle you might want to try Fiori's (not sure if I spelled it right! :)) They are kinda pricey but they have interesting flavors. I have never tried them but I kinda want to! Also Theo's is good! But still pricey! Good Luck!

foodista

2024-05-23T00:42:18.321809

Infinity Chili Creates New Definition of Spicy By: Anthony Adragna Published: February 23, 2011 Update: Thank you to the commenter who correctly points out that there is a hotter chili pepper out there. The Naga Viper chili measured 1,349,000 Scoville units in laboratory tests. This record is unofficial though. That pepper has not been submitted for official certification for any record. A mild-mannered British man has "accidentally" created the world's hottest chili pepper by cross-breeding peppers. After scientists tested the pepper in a laboratory, they discovered it measured 1,176,182 on the Scoville Scale. Cayenne pepper, by comparison, measures between 30,000 and 50,000 on that scale. The previous record holder, the Bhut Jolokia comes in at just over 800,000. Nick Woods created the unbelievably spicy chili by accident. He started a company called Fire Foods and began growing supremely hot chili peppers. Technically fruits and not plants, chilis get their heat from a compound called capsaicin. Beyond the agony that would come from ingesting one of these chilis, medical experts report there are no longer term negative side effects from eating them. In terms of what one person would face after eating one of these fruits... the creator described eating one for a local TV crew at 1 p.m. and remaining in total agony at 5 p.m. when the pepper arrived in his stomach. To treat his symptoms, Woods consumed dairy products (much better than water) like ice cream, yogurt and milk. He does not recommend eating one whole. Simply touching the pepper without gloves could cause significant discomfort to one's skin. Even the tiniest amount of one could provide enough spice for a curry dish. Woods has turned his record-setting pepper into a hot sauce. For some of his Infinity Hot Sauce, click here. Check out this video to see an interview with the pepper's inventor, Nick Woods: And if you'd like to witness one crazy man punish himself by eating a brutally hot pepper, watch this: Hungry for something hot? Try the delicious recipe below using chili peppers! Kickin' Hot Chicken Chili Photo by Flickr user p22earl Comments: Lee Interesting. I thought the hottest chili pepper now is the Naga Viper Chili that I saw here http://www.chilefoundry.co.uk/2010/10/16/new-record-chilli-trinidad-viper-chilli-1349000-shus/ Marie Mild-mannered. Heh. I like that contrast.

foodista

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3 Non-Alcoholic Cocktails Inspired by Glee By: Grace Geiger Published: February 24, 2011 There are many reasons that alcohol is not an option for everybody at a party. Whether you are pregnant, driving, underage, or simply don’t like the feeling or taste, it’s good to have some fun beverage options for your guests who can’t partake. New York Times Dining recently did a piece on what high end restaurants like Craft serve for non-alcoholic options (they serve a rose water spritz and yuzu concoction). There seems to be a surge in both the availability and creativity when it comes to fancy booze-free cocktails as of late. It could be because less people are drinking, but a more likely explanation is that instead of just serving club soda and syrup, restaurants are using a signature non-alcoholic cocktail as a fun way to experiment with flavors. In other words, the cocktail becomes more of an exciting palate cleanser than a substitute, something you might want to purchase even if you do drink alcohol. In the spirit of Glee’s most recent episode “Blame it on the Alcohol” in which we saw numerous unappealing booze-filled drinks like wine spritzers, and that horrid purple brew Rachel brought backstage, here’s a round up of three fun and tasty non-alcoholic drinks to serve at your next function that won’t make your guests feel like they are 12 years old. Your friends will thank you for it! 1. Mock Champagne Mock Champagne 2. Watermelon Cucumber Punch A blended purée of watermelon, cucumber, lemon juice, agave syrup, and aloe vera juice! 3. The Louisville Sling A sweet and exotic combination of tamarind, lemon, bitters, and orange zest! And just for fun, here's a kid friendly cocktail for your next Harry Potter themed movie release party: Harry Potter Non-Alcoholic Butterbeer Photos by flickr user ambernambrose Comments: Janice Harper Great idea -- I'd love to see more recipes on great non-alcoholic drinks for adults!

foodista

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Christchurch Earthquake Spares Local Vineyards By: Anthony Adragna Published: February 24, 2011 Though it should hardly be the first thing on anyone's mind, given the sheer devastation wrought by the February 22 earthquake in Christchurch, New Zealand's profitable vineyards appear to have escaped the worst of the earthquake.  The industry has gained in importance over the past couple of decades. Exports of New Zealand wine have tripled and the United States imports close to 1.5 million cases annually. Vineyards located right outside of Christchurch appear to have escaped with minimal damage. "The Waipara wine region to the north of Christchurch has been largely unaffected by the quake, with apparently no injuries and no, or minimal, damage to buildings and wineries," David Cox, director for Europe at New Zealand Winegrowers told the Drinks Business. Though some vineyard owners suffered damage to their homes, the quake was far less devastating for them than the Earthquake that struck 5 months before. That earthquake's epicenter was closer to wine country, and further away from the center of Christchurch. We continue to watch the news from New Zealand, hoping for the best for the people of that country. Photo by Foodista

foodista

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Nathan Myhrvold's Revolutionary Cookbook By: Anthony Adragna Published: February 24, 2011 From a quiet street in a quiet suburb of Seattle, Nathan Myhrvold (who was a speaker at the 2010 International Food Blogger Conference) has made history. His cookbook, if you can call it that, will come out on March 7, 2011 and already fellow chefs are calling it the most important cookbook in a generation. On a recent weekend day, famed chefs David Chang, Michael Voltaggio, Food and Wine's Dana Cowin, and the Zagats (yeah those Zagats) came to Seattle for a meal with Nathan Myhrvold. So, what's the big deal with Myhrvold''s Modernist Cuisine: The Art & Science of Cooking? Here's a quick primer: What are the details about the book? It comes out on March 7, though it may not be an easy acquisition. With a price tag of $625, a weight of over 40 pounds, 6 volumes and more than 2,400 pages, it is certainly not for the casual chef. Since he announced his intention to write the book in 2008, Myhrvold and his team of chefs, editors, and researchers have assembled their research into this masterpiece. It's currently on sale for $467.62 at Amazon. Who is this man, Myhrvold? Where to start. He is accomplished in a variety of fields. Before he began work on this cookbook, he worked at Microsoft for 13 years, eventually serving as Chief Technology Officer and creating Microsoft Research. He has applied for more than 500 patents. In his spare time, he is a prize-winning nature photographer, enjoys paleontology, finished first and second at the World Barbecue Championship, studied classic French cooking in France and moonlighted at a Seattle restaurant during his time at Microsoft. Education-wise he had his PhD by age 23 and participated in a graduate program under the guidance of Stephen Harding. Are you impressed yet? How did this all start? Rather mundanely, actually. Myhrvold posted a comment on the eGullet.com message board back in 2004. He wanted to try the technique of sous vide— cooking meat a low temperature in a vacuum-sealed bag. There was no information available, so Myhrvold decided to answer his own question. Months of experimentation resulted, and he wrote back on the message board. That's when people began asking him to write a book. What are celebrity chefs saying? I can't find anything negative. Here's a sampling of some of the responses: “A fas­ci­nat­ing overview of the tech­niques of mod­ern gas­tron­omy." (Heston Blumenthal) "Amazing! Unparalleled in its breadth and depth.” (Wylie Dufresne) “The cook­book to end all cook­books.” (David Chang)... etc. Any tips I can use right away? Obviously, you should read the book. However, The Wall Street Journal published a couple of practical tips right away. For example, if you want to make chicken stock but don't have hours to wait... Myhrvold suggests pulsating all of the vegetables you were going to use and some boneless chicken as well. Cut chicken wings into little pieces and brown them. Then, add the vegetables and simmer the broth for about an hour. The result will be the same as the one that takes 8 hours to make. Any criticisms? There are a few. Seattle-based Becky Selengut, who blogs at chefreinvented.com, told The New York Times,"I’m wary of intense manipulation of foods when it involves chemicals, expensive tools and gadgets that only .002 percent of the population has access to." I couldn't agree more. In another interview, Myhrvold admitted that well-equipped cooks could replicate 80 percent of his recipes at home. Well equipped likely includes things like sous vide machines and liquid nitrogen— equipment many people can't afford. While everyone seems to universally agree that the food is delicious, there seems to be a lot of waste in making it and the average cook cannot make many of the dishes. After reading about the book it begins to sound like, "Well, I did this because I could."  Ironically, according to an article published in this month's Wired, the molecular gastronomy trend may be petering out in restaurants. Obviously, this book marks an important contribution to the field of molecular gastronomy, which is undeniably cool and interesting. How much of the world will benefit from it remains to be seen. Photo via Jurvetson Pre order a copy of Modernist Cuisine here

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2024-05-23T00:42:18.321809

Thirsty Thursday Spotlights Beers For Gay Community By: Anthony Adragna Published: February 24, 2011 Tiny Mexican brewery Minerva becomes the first in the world to create a set of beers specifically targeting the gay community. Salamandra and Purple Hand are the names of the first two brews. The honey ales will be marketed first to consumers in Mexico, Colombia and, randomly, Japan. The salamander is a popular animal in the gay community and Purple Hand references the protests for gay rights that occurred in San Francisco in the late 1960s. Members of the gay community have responded enthusiastically to the beer. The first 500 cases sold out and the company plans to unveil a second line of beers. Currently, the Mexican beer market is controlled by two companies— representing 95 percent of the market share, and leaving small companies like Minerva looking for niches. In the future, Minerva plans to create a strawberry-flavored beer. Companies from Argentina, Colombia, Japan, Ecuador, Chile and the US have all expressed interest in importing the beer. Photo courtesy The D34n

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2024-05-23T00:42:18.321809

Club Music Makes Great Eggs By: Anthony Adragna Published: February 25, 2011 That's the philosophy one man utilizes in Hong Kong to produce chicken eggs with larger yolks.  35-year-old farmer Fong Chi-hung started his business in 2003 and began using music in 2006 to induce his chickens to lay larger eggs. Admittedly, the strategy is more complex than just simple club music. Newborn chicks get love songs, 16 to 30 day old chicks get disco music (rebellious teenagers?), and the choices begin to vary more after the 30-day mark. When it comes time for the chickens to start laying eggs, the farmer turns on music at "club-like" levels from 10 a.m. to 2 p.m. and from 4 p.m. to 6 p.m. Apparently his technique decreases the stress levels the chickens feel by creating a constant rhythm. The results don't lie. His mortality rate seems to have decreased by 50 percent since the introduction of the music and his eggs certainly appear to have larger yolks. These "music eggs" will cost you though. They are, on average, nine times more expensive per egg than regular eggs from China. They would probably make an awesome eggs Benedict though. Photo by Foodista Eggs Benedict Photo by Flickr user Minimalist Photography

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Easy Bake Oven To Get Energy-Efficient Makeover By: Sheri Wetherell Published: February 25, 2011 A new federal ban on incandescent light bulbs means a big change for the toy oven that's produced questionably delicious baked goods for 50 years. For decades the Easy Bake Oven, a favorite of many children, has used a 100-watt bulb to safely bake kid-sized cakes and cookies. But with the new ban what will happen to this iconic toy? Hasbro released this statement: "In Fall 2011, Hasbro will launch the Easy Bake Ultimate Oven, introducing a new way to bake for the next generation of chefs. This new oven features a heating element that does not use a light bulb and offers an extensive assortment of mixes reflective of the hottest baking trends for today." So, kids, rest assured you'll still be baking in your bedrooms. But in a more environmentally friendly way. Comments: Sue | Know Whey February 25, 2011 Whew! What a relief... I remember the miniscule cakes with great fondness.

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Environmentally Friendly Snacks By: Grace Geiger Published: February 25, 2011 Didn’t think you could get your snacks to be green friendly? Well, you can! And it’s fun too. Don’t worry, we are not suggesting you only eat raw veggies or flaxseed crackers; there are other tasty options that don’t require using electricity and use local and sustainable ingredients. Some are more labor intensive than others, but the result is homemade treats you can feel good about eating! To read more about eco-conscious wedding food, click here. So what makes a snack eco-friendly or environmentally friendly? First, you have to think about how it’s made and the ingredients used. For example, obviously using an oven means wasting electricity, gas, and heat to make food, so that would be out. When buying ingredients, look for local, seasonal, and organic fruits and veggies. Not only will it taste better, you’ll be helping local farmers and the carbon footprint of your food. Finally, it’s always smart to think about packaging. Is this something I can eat with my hands? Does it have to go in a plastic bag or be served with a non-reusable item? If it does need a container of sorts, there are lots of eco-friendly options out there like this cute bag that you can wash and use over and over. One of the more adventurous eco-friendly snacks you could try is making your own yogurt at home. You’re saving yourself all those containers, not to mention the health benefits of not adding stabilizers, sweeteners, and other add-ins. Tara Parker Pope wrote a particularly good how-to guide on yogurt in a 2009 piece in The New York Times. Check out the recipe below and get yogurting! Homemade Plain Yogurt Photos by Flickr user wot nxt and Mom the Barbarian

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2024-05-23T00:42:18.321809

Same Price, Smaller Package By: Sheri Wetherell Published: February 25, 2011 Recently a friend asked me if I'd heard of food companies reducing their packaging size, yet keeping the price the same. She was upset that her normal 5-pound box of sugar was now 4-pounds, but she's paying the same amount. Unfortunately, yes, I'd heard of that and apparently it's not a new tactic and it's something that Consumer Reports has discussed for a long while. Many companies have shrunk their packaging just enough to make a difference in their bottom line, but not enough to be blatantly obvious to consumers. Their reason? The price of raw materials and the cost of shipping have continually increased. But to the consumer it's a pretty disingenuous maneuver. What can we do to help save money? Here are two easy things we can be diligent about when shopping: Bigger is not always better. Look at the price per unit or per ounce. Look at the potency or active ingredient. Some larger packages have half the potency as their smaller versions, like in some mouthwashes, and you need to use it more frequently. Still, it's no consolation to my physical therapist friend who says, "In the world of therapy we often refer to a 5-pound bag of sugar as a comparative example of weight they should be lifting.  Everyone knows how much that is.  Well no longer." Photo by: thisisbossi

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The Natural Gourmet: Let There Be Fried Food By: Elyse Prince Published: February 25, 2011 Before we get started, I should mention that this is probably the first and last time we are going to be deep frying food at The Natural Gourmet since it is after all a "healthy cooking school" (so, enjoy all of this fried deliciousness while it lasts!). That being said, pan frying and deep frying are important cooking techniques to have under your belt, and once in a while it's nice to be able to whip up a batch of vegetable tempura or some homemade doughnuts. Last week, we covered "healthy" Basic Cooking Techniques I, including steaming, boiling and simmering. This week, it's all about cooking with good fats and oils. Check out these not-so-healthy, but oh-so-delicious Basic Cooking Techniques II below: Sweat: Cooking over low heat with a small amount of oil or fat, releasing flavors, without cooking. Try: Sweating some onions (the following directions are pictured below). First, slice half an onion in a sauté slice, which means that you slice  the onion with the grain. Try and make your slices as even as possible so they all cook the same. Next, pour some extra virgin olive oil into a small saucepan so that the oil barely coats the bottom, and start cooking the onions over a low flame. Cook the onions until they are translucent. Tip: When sweating veggies, use some unrefined sea salt to draw out the moisture and to keep them from browning. This is a great cooking method for drawing out more flavor from your ingredients, particularly for making soups and stocks. Sauté: Cooking quickly in a small amount of fat or oil over medium-high heat. This cooking method sears the outside of the vegetables and locks in all of their flavorful juices. Try: Sautéing some onions (the following directions are pictured below). Once again, slice the onions in a sauté slice. Next, pour enough EVOO in the pan to just coat the bottom. Start sautéing the onions under medium-high heat. The flame should reach the bottom of the pan. Notice the browning on the outside of the onions, pictured below, versus the translucent color of the sweated onions, pictured above. Tip: When preparing the oil in your sauté pan for cooking, make sure it starts to shimmer and does not smoke. Also, try moving the onions around in the pan with a wooden spoon. The word sauté means "to jump", so get those onions movin' and groovin'!   Just resist the urge to move them around the entire time... Leave them alone at various points. Caramelize: Browning the food's natural sugars on medium or high heat in oil or fat. Try: Caramelizing the sweated onions (pictured below). Turn up the heat a little bit and continue to cook them. The caramelization will give the onions a slightly smoky, slightly sweet flavor. Tip: There are two ways to create caramelized onions - sweating and sautéing. You get a more even caramelization after sweating the onions. Check out these beautiful caramel-colored onions below! Deglaze: Removing browned bits left in the pan after sauté ing or caramelizing by adding a cold liquid while the pan is still hot. Try: Adding a little of cold white wine to the pan and using a wooden spoon to bring up the little bits of browned goodness. Deglazing retrieves the most valuable flavors from the bottom of the pan. Tip: When using wine, or any kind of alcohol, give a little extra cooking time to steam out all of the alcohol. You can also use cold vegetable stock or cold fruit juice to deglaze the pan. If you would like to put all of your "onions, sweat, and tears" to use, check out my recipe on Creative Delites for homemade veggie burgers with caramelized onions! Dredge: Dipping in flour before frying. Try: Preparing a tempura batter (1 cup whole wheat pastry flour, 1 cup cold seltzer, and 1 tablespoon arrowroot) Tip: The batter should be the consistency of a heavy cream. If you use white flour instead of the whole wheat, you don't need to add the arrowroot. The purpose of the arrowroot is to add a higher starch content to the whole wheat flour. Pan Fry: Frying in a skillet with oil that is halfway up the food item. Try: Dredging 1/2-inch slices of tofu in a thin sheen of cornmeal and then pan frying them in canola oil. Tip: Make sure to press out all of the water from the tofu with a dry hand towel - "Water is the enemy of frying." Also, shake off all the excess cornmeal. You don't want little bits of cornmeal hanging around in the bottom of skillet. Pan Frying Deep Fry: Frying in enough oil to submerge the food so that it can float. This is a moderate heat cooking method. Try: Deep frying veggies (broccoli florets, carrot straws, onions slices and parsley sprigs) for some vegetable tempura. Dip the veggies in the tempura batter and carefully lower them into the hot oil (try not to drop them in!). Remove with a slotted spoon once the veggies are lightly browned around the edges and place them on a drip pan to cool. Prepare a Shoyu dipping sauce (Shoyu, rice vinegar, toasted sesame oil, sesame seeds and some fresh ginger) for the vegetable tempura. Tip: The oil is hot enough for frying when the vegetables sizzle in the oil (test it out with a sliced onion). Make sure you season the tempura immediately out of the oil, don't wait until they cool. Good oils for frying include, peanut oil, grape seed oil, unrefined coconut oil, and soybean oil. Deep Frying

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2024-05-23T00:42:18.321809

Violent and Angry Foods By: Barnaby Dorfman Published: February 25, 2011 We've noticed a trend toward more and more aggressive naming schemes from the snack and fast food industries. It's not an entirely new thing, the Dairy Queen Blizzard has been around for a long time and the Bugerville Triple Berry Blast doesn't seem like it would do too much damage. The world of hot sauce has always embraced the fact that its products deliver an acute mixture of pleasure and pain with names like "Ass Kickin' Sauce." More recently, marketers at major brand companies seem to have done research that shows people want more punishment in their diets (we'd love to see video of those focus groups) and this has yielded intense new labels. Chips and Snacks For those who like a lot of control over their agony, Frito-Lay has introduced three grades of dangerous Doritos: 1st Degree Burn Blazin' Jalapeno 2nd Degree Burn Fiery Buffalo 3rd Degree Burn Scorchin' Habanero Perhaps the parent company, PepsiCo, is hoping we'll guzzle their drink products to put out the resulting fire? Not content to dole out abuse with Doritos, Frito-Lay has a bayou battle going with Proctor and Gamble's Pringles brand for the meanest swamp chips. Who would win in a cage fight? Cheetohs Mighty Zingers Ragin' Cajun vs. Pringles Extreme: Ragin' Cajun Of course Pringles would bring their emotionally unstable friend "Screamin Dill Pickle" and the muscle "Blastin' Buffalo Wings" as backup. Energy Drinks Remember Jolt Cola, the soft-drink with "all the sugar and double the caffeine?"  They are now "Jolt Energy" and have serving suggestions, including a recipe for Punch. In the Face." Maybe it was intimidation that made Gatorade phase out  Fierce Grape, which is still available in limited supply at Amazon.com. Sandwiches This seems to be the killer category when it comes to meals that bite back. Burger King opened up the royal dungeon and was serving the "Angry Whopper," but then threw it back in the hole. Miss it? You can join the Facebook Group: Bring Back the Angry Whopper. Or spend some time with BK's supremely bizarre Subservient Chicken (note the garters). Want to defend yourself? Quiznos will arm you with Toasty Torpedoes & Toasty Bullets. And then, there's the Heart Attack Grill, who pretty much openly admit they are trying to kill you with these tasty offerings: Think it's a joke? Check out this video: And finally, we're not sure what it has to do with the food, but if you don't sign up for their mailing list, the Carl's Jr. Star is going to punch you and flog you with a bull-whip!

foodista

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Canlis Brothers Unveil New Marketing Campaign By: Anthony Adragna Published: February 26, 2011 Seattle restaurant Canlis received national attention last fall for a menu scavenger hunt they launched in anticipation of the restaurant's 60th anniversary. Starting in October, the restaurant began hiding a menu from 1950 at famous locations throughout Seattle. They then issued cryptic clues by Twitter. One lucky person would find the menus and got to enjoy dinner at Canlis with those prices from 1950. The scavenger hunt exploded. I ran across people who left work early, dispatched groups of friends throughout the city and got speeding tickets, all in hopes of finding one of those menus. Now, the brothers are creating a brand new marketing sensation. Their head chef, Jason Franey, was nominated by Food & Wine Magazine as the People's Best New Chef.  In response, the brothers began staging pictures throughout the city at famous landmarks, decked out with signs saying "Vote for Jason." They release the photos every day on Facebook and Twitter. They have done things like....playing music outside of the original Starbucks at Pike Place Market.... ....blowing in the wind on top of the Space Needle.... ....and hanging at the Lenin Statue in Fremont. Photos courtesy of Canlis Facebook. Comments: twitter marketing December 5, 2012 Hootesuite.com: With hootesuite, you can easily manage multiple social media accounts in one dashboard. Socialbakers.com: Allows fan page admins to measure, compare, and contrast the success of their social media campaigns with competitors. Socialkik.com: Grow fans and followers using socialkik.com which allows you to get facebook, twitter, and youtube marketing.

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2024-05-23T00:42:18.321809

Easy Bake French Baguette Vending Machine By: Anthony Adragna Published: February 26, 2011 As someone who studied abroad in Europe for a year, I could totally see "everyone, single or otherwise, has the right to fresh bread" as an unofficial motto of France. Well, apparently, some enterprising person has found a way to revolutionize the way people get bread. What's so amazing? Several new machines, positioned outside some supermarkets, allow people to select a baguette, pay one euro, and let the machine get to work. It will cook for 60 seconds, then cool for another 30. And... perfection. Well, mostly.  The blog author says "I don’t think they’re going to put any bakeries out of business soon." Click here for David Lebovitz's movie. Photo by Julie70 French Baguettes Comments: Drink Vending March 18, 2011 Only French could think of that ...Great

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Gluten-Free, Soy-Free Chicken Fried Rice By: Cybele Pascal Published: February 26, 2011 As I’ve mentioned, I like a good challenge, and this was certainly that. How to make fried rice without the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame? Also no fish or shellfish. What a conundrum. Additionally, I opted to make it with no legumes, for the many with legume allergies. Okay, I could work around green peas, omit the eggs, wouldn’t include shrimp, use canola oil instead of peanut oil and sesame oil, but what about the soy sauce? Read more and get the recipe at Cybele Pascal: Allergen-Free Cuisine...

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Making Homemade Soda By: Grace Geiger Published: February 26, 2011 We’ve all been eagerly watching the news surrounding the original Coca Cola recipe, curious to see what’s actually in that bubbly brown brew. We also know soda is high in sugar, and probably not a great option if you want a beverage that has any kind of nutritional benefits whatsoever. But soda doesn’t have to be so demonized. Making soda at home is a great way to make sure you know what’s going in your drink, plus it’s fun too! You could even try your hand at the secret Coke formula if feeling so inclined, or create your own special drink and give it a fun name. Did you know that you could actually use soda to fuel your car? Toss out your old soda, and get started making your own tasty but more healthful soda pop in your own home: First, you’re going to need some sterilized bottles, preferably glass. Choosing interesting shapes and sizes for your bottle can actually be really fun and give your soda a unique twist. Another very helpful tool is a candy thermometer, for measuring the soda temperature. Next, you'll need a five gallon bucket with a spigot and a 12 quart stock pot. Okay, this is a bit of an initial investment, but once you’ve started, it’ll be worth the initial purchase. Finally, collect the ingredients: Sugar, soda extract, brewer’s yeast, and any additional flavorings. Not so bad, right? To get more in-depth instructions for the actual brewing process, click here: To try your hand at some homemade ginger beer, see below: Homemade Ginger-Ale Photos by Flickr user sarae and fireinmybelly

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10 Classic Cocktails for the Oscars By: Sheri Wetherell Published: February 27, 2011 A classic event calls for a classic cocktail. Below are some of the original winning actors. The Old Fashioned Quite possibly the first drink to be called a cocktail! The Collins This gin and sparkling lemonade drink originally dates from 1876. The White Lady Essentially a Sidecar, this classic sour is made with gin in place of brandy. The Classic Manhattan Invented at the Manhattan Club in New York City in the early 1870s. The Gimlet Make this winner with either gin or vodka. The Sidecar Win the hearts of any brandy lover with this iconic drink. Ramos Gin Fizz This famous New Orleans drink was invented in the 1880s. The secret of its flavor and texture is orange flower water and egg whites. Sazerac Another New Orleans classic starring cognac or whiskey. The Jasmine An award winning combination of gin, Cointreau, lemon juice and Campari. Pegu Club Created in 1920 at the famous Pegu Club in Rangoon this cocktail combines gin, Cointreau and lemon juice, but with a wonderful addition of Angostura and orange bitters.

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10 Easy Cocktail Party Bites By: Sheri Wetherell Published: February 27, 2011 Spend time at your party, not in the kitchen with these easy hors d'oeuvres. Chicken Satay What could be easier than chicken on a stick?! Warm Artichoke Dip Both delicious and comforting on a cold evening. Marinated Feta This dish almost makes itself! Garnish with an assortment of olives. Blue Cheese Stuffed Peppadew Peppers These little peppers are sweet and slightly spicy. Mix it up with goat cheese, too. Green Olive and Almond Tapenade A lovely twist on the traditional black olive version. Pear and Pesto Crostini Shhh! Time saver: use premade pesto! Wild Salmon Cakes A less expensive version of the crab cake, but just as yummy! Easy Cheese Puffs (a.k.a Gougere) You can't eat just one of these bite-sized morsels. Potato and Ham Croquettes A favorite of the meat and potatoes lover. Bagna Cauda This one dish Italian classic is fabuloso with bread and veggies.

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Foodista Fives - Nutritionist Karin Testa By: Elyse Prince Published: February 27, 2011 Foodista Fives is a weekly, fun food-related list shared by someone in the culinary world that relates to their line of work…Is there a chef, cookbook author, restauranteur, food blogger that you would like to see featured on Foodista Fives? Let us know in the comment section below! Karin Testa is a Registered Dietitian specializing in pediatric nutrition in Chicago, IL.  After graduating from Washington University in St. Louis in 2003, Karin decided to pursue a career in nutrition. She enrolled at the University of Illinois at Chicago and graduated with a MS in Nutrition in 2008. According to Karin, a healthy snack doesn't have to be all celery sticks and rice cakes. She's here to share her top 5 guilt-free, guilty pleasures. Top 5 Guilt-Free Treats To Satisfy a Sweet Tooth Skinny Cow Ice Cream Cone Novelties: These delectable treats are the answer to satisfy even the most intense dessert craving! A typical ice cream novelty cone has over 300 calories and 20 grams of fat, but these low-fat cones have only 150 calories and 3 g fat. One taste of these smooth and creamy delights will make you a convert. Looking for a little variety? Try some of the other assortments of Skinny Cow ice cream bars and sandwiches – they are all 150 calories or less and deliciously guilt-free! No-Pudge Brownies: Are you looking for the gooey, chocolatey taste of home-made brownies without all the calories? All natural No-Pudge brownie mix is the answer. With only 120 fat-free calories per serving, these brownies seem too good to be true. The secret? The only ingredient you need to add to the mix is fat-free vanilla yogurt! You can bake a whole box to share with friends or follow the single-serving microwave instructions. Top with some fresh berries and a dusting of powdered sugar for the perfect sweet treat. Stacy’s Cinnamon and Sugar Pita Chips: Craving a little salty with your sweet? Look no further than these crispy, crunchy, sweet and slightly salty pita chips. These all natural chips are baked instead of fried, creating a product with 5 g total fat and 140 calories per 1 oz serving. Almost all of the fat is the heart-healthy unsaturated type with only 0.5 g of saturated fat and 0 grams of trans fat per serving. My only advice - buy the smaller single serving bags because once you start eating these delicious chips you won’t be able to stop! Julies Organic Strawberry Yogurt Bars: These creamy treats are only 100 calories per scrumptious bar. Not only do they have the fresh taste of organic strawberries, but they also have 3 grams of probiotic dietary fiber and all the goodness of yogurt with live and active cultures to help benefit digestive health. Stonyfield Oikos Organic Caramel Greek Yogurt: Yogurt for dessert? Yes, it sounds a little strange, but this surprising combination will make you a believer. The blend of creamy vanilla yogurt with sweet caramel is a perfectly portioned treat; and with only 110 calories, 15 percent of your daily calcium needs, and a whopping 10 grams of protein per serving, it truly is guilt free!

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Seasonal Sunday By: Alisa Escanlar Published: February 27, 2011 We are so excited for Spring, even if it’s still a few weeks away. We're looking forward to all the fresh greens and fruits, and spending more time outdoors. It’s a good thing we can still get a taste of the freshest seasonal fruits and veggies from these local Farmers’ Markets: Northeast In Connecticut, enjoy the freshest lettuce, spinach, and salad greens at the Westport Farmers Market. It is open every Thursday 10 am- 2 pm at Gilbertie’s Herb Garden. In New Hampshire, Vegetable Ranch brings their freshest winter greens, shoots and sprouts at Concord Winter Farmers Market Feb. 26 10 am – 2 pm. Southeast In Florida, Worden Farm offers USDA-Certified Organic Produce like butterhead lettuce, crisp cabbages, turnips and delicious beets at Liberty Farmers’ Market open Thursdays, from noon to 6 pm. In Louisiana, Crescent City Farmers Market offers delicious blood oranges, grapefruits, early season strawberries, Brussels sprouts, and lettuce. The Saturday Market this Feb 26 is happening in Downtown New Orleans from 8 am to 12 noon. Northwest On March 5th Montana’s Bozeman Winter Farmers Market opens from 9 am to 12 noon. This Winter Farmers’ Market is a bi-weekly event at Emerson Center for the Arts & Culture. In Oregon, the Downtown Winter Market opens at the 8th and Main in downtown Oregon City. They open on Saturdays from 10 am to 2 pm this March 5th & 19th, and Apr 2nd & 16th. Midwest In Illinois, the Geneva Green Market offers food that is locally grown by farmers. It is currently open for Community Winter Market on Saturdays from 9am-1pm. In Michigan, it’s that time of year when they start making Maple Syrup again. Head on over at the Edge of the Woods Farm for some delicious Maple Syrup Cooking this Feb 26-28. Southwest Roadrunner Park Farmers Market in Arizona offers delicious seasonal fruits and veggies like snap peas, bok choi, radishes, oranges and grapefruit. The Market opens Saturdays from 8 am to 1 pm. Fort Collins Winter Farmers Market in Colorado promotes food products from local growers and producers. You can expect a lot of fresh beets, mushrooms turnips and apples. Finally, here are some recipe suggestions for this seasonal bounty: Quick Veggie Stir-Fry Cabbage Salad Greens Casserole Blood Orange Margarita Photo by Flickr user deb roby

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The Evolution of the Supermarket By: Grace Geiger Published: February 27, 2011 Supermarkets have a long history. Beginning in the early 20th century, they started as small locally run shops that specialized in dry goods, such as canned items or non-perishable products. Down the street would be the butcher, who only sold meat, and the green grocer, who sold produce. With the emergence of the Piggly Wiggly mart in 1916 in Memphis, Americans were introduced to self-service grocery shopping that evolved into chain supermarkets like Kroger and eventually Safeway. These still remained small, and mostly family-run, but served a wide range of products including meat, dairy, produce and dry goods. As the suburb culture of the '50s and '60s expanded, so did the size of the supermarket, and within the last 10 years we have seen super-sized, giant stores like Wal-Mart and Target come to run most of America, containing every product known to man, and all at a discount. In reaction to these super-sized giants, where quality has taken a back seat and low pricing is the sole priority, new grocery stores have resurfaced with a focus on local, sustainable, and organic products, revolutionizing what it means to be a powerhouse grocery store. Trader Joe's and Whole Foods are now corporate giants, but the food is still locally focused, with the emphasis being on both quality AND quantity (but with a bigger bill than you’d ever find at Wal-Mart). There are now two new trends for up and coming grocery stores. First, grocery stores seem to be returning to smaller, specialized stores, like butcher shops, which focus on one single product (Bill the Butcher) (sometimes the exterior will even look like a cowboy era butcher’s shop). Second, thanks to globalization and a new found interest in global cuisine over the last 20 years, we are seeing niche grocery stores like Eataly in New York arriving on the scene. Specialty Asian and Mexican markets have been around forever, but now white America is starting to pay attention. So, what do supermarkets of the future look like? I imagine them looking sort of like the Midtown Global Market in Minnesota, how about you? Inspired by all the Eataly hubbub, here's a yummy pizza pie recipe to try for yourself: White Pizza Photos by Flickr user 2Eklectik

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5 Weird Soda Flavors By: Anthony Adragna Published: February 28, 2011 Now that you know how to make your own soda at home, perhaps you're looking for some flavors to make. I did some research for really unique soda flavors and found five that really set the bar high for odd tastes. Don't drink too much soda though! 1. Pepsi Ice Cucumber: Available for one summer only in Japan, this artificially flavored soda was designed to resemble the refreshing taste of cucumber. Pepsi aimed to sell 200,000 cases over three months. The color was a mint green. 2) Dry Lemongrass Soda: Seattle-based Dry Soda makes some unusual soda flavors. Among their options include: lavender, vanilla bean, blood orange and lemongrass. Foods that pair well with this flavor are Asian-inspired foods, sushi, spicy foods and goat cheese, apparently. 3) Jones Soda Bacon Flavor:Must be a Seattle thing. Jones Soda is another company that makes really unique flavored drinks. Among their distinct flavors are gravy and bacon-flavored sodas. I've met people who've tasted them and didn't really like the taste. To each his own though. 4) Enviga: OK, you have me here. This isn't so much unusual for the soda flavoring. Enviga is actually pretty normal with green tea, mixed berry and another flavor. The interesting part is the marketing claim for the product. Drinking 3, 12 oz. cans of it actually burns 60 to 100 calories (according to Nestea, which is a branch of Coca Cola). Shockingly, some health professionals doubt those claims. 5) Inca Kola: Most people freely admit that Inca Kola is an acquired taste. Started in 1935 in Peru by a British ex-patriate, Coca Cola now owns the rights to the company everywhere except for Peru. Having tasted this one myself, the best way to describe it is "liquid bubblegum." It's not horrible, but I don't think I could drink it everything. The drink is flavored with Lemon Verbena. Photos by iMorpheus/ sekimura/ Jones Soda/ ~Mers/ GothamNurse

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Eating Dog Food For a Month By: Anthony Adragna Published: February 28, 2011 Two pet food company owners will do exactly that, in an effort to show potential customers that their food is fit for human consumption. Hanna Mandelbaum, 30, and Alison Wiener, 38, founded Evermore Pet Food one year ago and promise their dog food is made with whole ingredients that are fit for human consumption. They know their food is healthy and want to prove it. Starting March 1, they will eat their company's food for at least one meal everyday. Ingredients include ground up organs like livers and hearts, but also spices and sometimes fresh fruits like blueberries. "We eat it all the time," Wiener, a personal chef, told The New York Daily News. "The beef liver has a stronger taste to it. We prefer the chicken." Their containers can be found in most parts of New York City and retail for between $12 and $15. The women got some great publicity when two Today Show morning anchors tried their food on-air. You can see the two women chowing down on their product in the picture below. Photo courtesy TheFunkyApple Comments: Grace K February 28, 2011 How does this prove that the dog food is fit for human consumption? Alpo is "fit" for human consumption, too, because I am pretty sure that if I had it for one out of three meals per day -- I would not die within a month's time. I'd probably need to apologize to my toilet in advance, but it won't kill me. While I am completely behind producing excellent dog food for canines, the food should be fit for dogs -- not necessarily humans -- and most importantly, provide excellent nutrition for dogs who eat ONLY this canned food or kibble for their meals. Last time I checked, dogs don't get to eat two other meals to balance out their diets. Therefore, essentially -- while this is an effective publicity stunt to get a brand known -- it doesn't come close to proving anything about the dog food except that eating it won't kill a human being. I expect a lot more science behind dog food than that! -Grace K San Francisco Food and Tauglichkeit German Shepherds Crazy Eddie It's a great publicity stunt but I also agree that it doesn't really prove anything. Of course, that's not what advertising is about. Sadly, imagery and stunts sell better than science. <a href="http://thairecipedownloads.blogspot.com/" rel="nofollow">Thai Recipes</a>

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Miracle Whips Itself By: Sheri Wetherell Published: February 28, 2011 Miracle Whip: Do you love it or hate it? This has to be one of the most brilliant ad campaigns I've seen since Don Draper's Kodak Carousel pitch on Mad Men! Kraft Foods, the makers of the tangy sweet mayo spread, took it upon themselves to launch a public debate, one that Americans have debated at family picnics, lunches and BBQ for decades. It's pretty ballsy for a company to have people (even famous people!) denouncing your product as gross on national television. Which is why I think the ad is simply brilliant. As a mayonnaise lover, I'd always despised Miracle Whip. I recall choking down the Miracle Whip-laden tuna sandwiches that my childhood friend's mom used to make. To this day I cringe. But, Kraft's funny and self-flagellating campaign made me click on the Try a Sample link. And so I join the debate. Stay tuned for my vote. Comments: seema July 13, 2011 nice...!

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Strangest Ice Cream Flavor Ever By: Anthony Adragna Published: February 28, 2011 In history. This ice cream has gone on sale in the United Kingdom, made with only the freshest milk. What's so strange about it then? Well, the milk you see, well, it's human. Human breast milk that is. Icreamists is a store operating in London's Covent Gardens that began selling the "Baby Gaga" ice cream last week. Customers are served the special order by an employee dressed up as the pop singer. Initially just one woman provided the "donations" for the dessert, but now 15 women help out. They are paid £15 per 10 ounces of milk they donate. Each woman's milk is screened for safety, before being pasteurized and made into the sweet stuff. The first donor, Victoria Hiley, said she was performing a sort of public service. Women who taste this new ice cream will appreciate how sweet human breast milk actually is and will be more likely to breastfeed their children, she argued. Store owner Matt O'Connor claimed his product represents one of the first new ice cream innovations in 100 years and said people should eat it because they give their children the same milk. What's good enough for babies should be good enough for us, he claims. Hiley acknowledges the more practical side of her work too, though, "What's the harm in using my assets for a bit of extra cash?" A more traditional ice cream is pictured below. Check out these fun ice cream flavors to do a little flavor experimenting (hopefully not with bodily fluids) for yourself: 1. Roasted Barley Roasted Barley Ice Cream 2. Blueberry Lavender and Ginger Snap Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups Photo by Stu_Spivack

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Tell Us Your Funny Cooking Mistakes... By: Elyse Prince Published: February 28, 2011 "This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!" — Julia Child (My Life in France) A harmless cooking error can easily lead to, well let’s just say, an unsatisfactory dish! If you, too, have used salt instead of sugar in your chocolate chip cookies (for a bake sale no less!) or made carrot cake without the carrots (we've done that, too), you also know that an embarrassing mistake can result in a great laugh! Do you have a funny cooking blunder to share? We’d love to hear about it... Email Elyse@foodista.com: Tell us your name, where you're from, your "culinary uh-oh" in 50 words or less, and send us your photo (optional!)...Then, we'll feature five of the best on Foodista! Or, if you just want to share your story, feel free to simply post it in the comment field below...Promise, we won’t laugh! Comments: The Anodized Ch... February 28, 2011 Simply put, Kosher Salt and Sanding Sugar may LOOK the same, but they make blueberry muffins taste VERY different! shannon Made biscuits with plain flour and no baking powder...hockey pucks. Debbie Prince Made meatballs that I couldn't even get our dogs to eat. Jessica I cut out little heart cookies for my daughters preschool class, forgetting that the recipe spreads as it bakes. They came out of the oven rounded into little butt shapes. She ended up with store bought cookies!

foodista

2024-05-23T00:42:18.321809

3 Shocking Stories in Food News By: Anthony Adragna Published: March 1, 2011 I was extremely dismayed to read these stories this morning. Unfortunately, they show the complete obliviousness with which many people approach what they eat. Particularly sad is the fact that so many people in this world go hungry and their bodies suffer, while people in the United States are never hungry and their bodies similarly suffer, but in much different ways. These articles suggest that awareness about food may not have risen as far as we would like. Let's get out there and do something about it. 1) America's Future Farmers Already Dropping Away (NPR): This report aired on NPR's Weekend Edition. It seems that young people are losing interest in farming, and many young people from family farms plan to leave the business for good. Particularly worrisome are the statistics that show today's farmers are on average, age 57, with a 30% increase in farmers over the age of 75. The number of young people farming has decreased by 20%. Fewer people farming means those who remain see pressure mounting to grow increased quantities of food for agribusinesses. There is a crisis brewing here, but no one wants to deal with it. 2) For Every Dollar You Spend on "Food"... (The Daily Green): A new report by the USDA's Economic Research Service looks at how every dollar you spend on food is spent. Farms get 15.8% of that dollar, shockingly little in my eyes. Back in 2006 (before the USDA changed how they calculate the numbers), farmers received 19% of your dollar. Where does the rest of the money go? Well, 18.6% goes to food processing and 33.7% goes to "food services," whatever that means. It seems wrong, in my mind anyway, to pay the person who actually grew the food we consume far less than 20% of each dollar we spend on food. It clearly is not sustainable. 3) Rich Americans Flock to Fast Food (CNN): When I read this article, my heart sank. Apparently, as the slow recovery begins from the Great Recession, wealthy Americans have begun to spend again on certain things, but not others. While the idea that only the wealthy can afford to eat in a healthy manner is just a myth, they certainly have the resources to eat right. I worry about this article generalizing a bit too much, but still. Come on. This quote, in particular, irked me: "I think it's a sacrifice, but when you have to choose between [food] and a pair of Jimmy Choos, I'm going to choose the Jimmy Choos." Right because unlike those Jimmy Choos, your body won't wear out. Oh, actually it will. Photos by ZeroOne/ heathervescent/ loop_oh Comments: How's it Taste? March 1, 2011 I'd never heard of Jimmy Choo before just now, but y'know what? If some rich [fill in the blank with your expletive of choice] wants to spend between $500-2000 on a single pair of shoes, vs. eating decent food, jeez, then by all means, more power to them, and their body deserves whatever punishment it takes. Janice Harper These articles are important ones and remind us that everything we eat has not just a biological life cycle, but a social one, as well. But I want to point out that people do go hungry in the United States -- over fifty million Americans lived in food insecure households in 2009; just imagine how many are going hungry in 2011.

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Celebrity Food Demands Part I By: Andie Mitchell Published: March 1, 2011 I'm sure you've heard a few of the outrageous demands listed on celebrity riders. JLo arrives at a venue, wants everything sparkling and white, and only sips her Evian at room temperature. Madonna absolutely needs 25 cases of pricey Kabbalah water. Van Halen requests M&Ms...brown only. From A-list to D-list, every star has food preferences. As someone who worked in showbiz for three years, I know that on a film set, the subtle difference between Trident Peppermint and Trident Wintermint can cause a meltdown of epic proportions. I also know that if you're going to stock the craft service table with almonds, they better be unsalted; no one needs bloating when the camera already adds ten pounds.  And if you dare bring bottled water? Come with still, sparkling, spring, and mineral. Lemon and lime wedges don't hurt either. Take a peek below to find out what some notable celebrities have requested! Christina Aguilera- soy milk, soy cheese, Echinacea, vitamin C, and Flintstones chewable vitamins Lady Gaga- 4 Coke Zeros, 4 bottles FUZE Slenderize, Quaker Weight Control oatmeal, dried fruit, guacamole,  1 kettle of organic ginger and lemongrass tea, Kashi Go Lean cereal, Red Bull (on ice), Yves Veggie Dogs John Mayer- Organic fruit, soy milk, Altoids Tenacious D- Regular Oreos with 2% milk, deli meats, a loaf of "good quality high fiber bread," bananas, beer, Maker's Mark, 24 Diet Cokes M.I.A.- organic cheese tray with cave-aged Gruyere, Swiss, and sharp cheddar, organic berries, fresh (not canned) olives, Ferrero Rocher chocolates Paul McCartney- Vegetarian catering Mariah Carey- Cristal champagne, 1 box of bendy straws, tea service for eight, a Honey Bear pack of honey, vanilla protein drinks, melon Gatorade Robbie Williams- NO alcohol, a melon platter, a fruit platter, Evian, peppermint drops, chocolate The Police- Organic food, cough mixture Rolling Stones- HP sauce, shepherd’s pie Marilyn Manson- Haribo gummi bears, Doritos, microwave popcorn, bottle of Absinthe Lily Allen- A bottle of Jack Daniel’s, 4 bottles of champagne, 12 packets of Monster Munch (pickled onion flavor) Coldplay- Vodka and "nibbles" Charlotte Church- Steamed vegetables – asparagus, broccoli, carrots, English breakfast tea, Maltesers Keith Richards- Chicken sandwiches, Diet Coke, cigarettes Jools Holland- 50 clean pint glasses, 5 bottles of good quality champagne The Darkness- Absinthe, fruit smoothies Nirvana- Macaroni and cheese Photo by Flickr user Mr. Littlehand Sources: The Little Red Riders Book , TheSmokingGun.com Comments: Laura @MotherWo... March 2, 2011 Some of the "demands" are truly just that - and whoever asks for absinthe, well we all know what they're about. But is Paul McCartney's desire to be a vegetarian really a "demand" in this day and age of sustainable living? And I'm not a veggie (though I enjoy vegetarian food), so this isn't about being doctrinaire.

foodista

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Cooking Afloat By: Sara Johnson Published: March 1, 2011 I have lived aboard a variety of sailboats from 33 to 42 feet long for eight of the past twelve years. Some time has been spent traveling at sea, some anchored in beautiful places and much of it in port. Whether we are on the move or relaxing at anchor with friends, each day includes time spent in our galley preparing snacks and meals for my family and friends. While the dishes in our galley taste much the same as ones I might prepare in a typical kitchen, there are a number of unique aspects to cooking afloat. What is a galley anyway? While boat galleys can vary greatly, mainly depending on the size and type of boat, they all have just about the same things an apartment or house does: a stove, (usually) an oven, a sink, a refrigerated box, counter space and storage for cooking supplies and food. On a boat (or an RV, or an efficiency apartment for that matter) what is different is the scale: everything about a typical galley is much smaller that you’d find ashore. For example, our refrigerated box is about 5 cubic feet of space, our sink is about 1’ x 2’ and our stove has only three burners. Cooking in a closet with a view If you guessed that the biggest challenge to cooking on a boat is the small space, then you would be right. If I could best describe what it’s like to cook in a typical galley space I’d have to say it is much like cooking in a large linen closet. With better views, of course. Managing all of the ingredients and tools necessary for preparing most meals with the available counter space can take some strategic shifting. Storage for cooking equipment can be minimal so many “luxury” items (such as a kitchen mixer) simply don’t fit onboard our small sailboat and I’ve had to pare down to the true essentials. Unless we are in a marina our water supply must be conserved so it’s a good idea to keep the number of dirty dishes down to a minimum. Purchasing and storing food can be very different on a boat; food must often be stored for a lengthy amount of time if we are away from port. Since our refrigerated space is limited (and many boats do not have refrigeration at all) I often have to choose items that do not need refrigeration, such as boxed milk and canned goods. Finally, when away from our home port, the same ingredients or brands I am used to may not be available so I need to find suitable substitutes. Getting the most from your galley Even with all of these limitations, I absolutely love to cook in my efficient space onboard. I have found a number of ways to make the best use of the space, cooking equipment, and food supplies available: Equip the galley with tools that have multiple uses, or at the very least are used often. While I no longer have a Cuisinart, I do have a good set of knives that get used constantly and I know how to sharpen myself. There are many items made for the galley that are just ingenious, such as my nesting set of stainless steel cookware. I have two pressure cookers (a 3 quart and a 6 quart) because these cook a huge variety of delicious meals quickly and with minimal clean-up. Quality is important too, because having a handful of utensils will mean that each will get used a lot; my sturdy bamboo mixing spoon is used multiple times each day. Keep the most often used tools and food items close at hand in the galley. I keep my nesting cookware, cooking oils and spices right next to the stove as I use these daily. Items that are not used as often (such as cake making supplies) are stored in lockers beneath seat cushions that are not as convenient to get to. This reduces the amount of time spent gathering up supplies and ingredients for each meal (which can be significant if many of the items needed are buried in the bottom of storage lockers). Prepare and clean as you go. I tend to cook each meal in shifts: first I spend time preparing the ingredients I need for the meal (such as washing and chopping vegetables). Then I spend a few minutes cleaning up my preparation area before I continue on to start cooking. That allows me to have just what I need at hand on the galley counter and to not have to struggle to find space for what I’m using to cook. Be flexible with food ingredients. While it’s certainly not our first choice, I have learned to use even canned chicken in ways that no one would suspect was from a can. When traveling, especially outside of the United States, it is a fun challenge to cook with many new local ingredients. It is a huge part of the adventure. Keep a sense of humor. I think this is required for any aspect of living or sailing on a boat as it can be quite challenging at times. Sometimes, despite all my best efforts, cooking gets a little wild and messy in our galley. And the best trick then is to just laugh. And eat. Even if I have to scrape the burned bits off the bottom of the lasagna. For more stories about our life as a family afloat, visit our blog Sailing Wondertime at www.svwondertime.com. Comments: JamejSteve It is scandal! dvd player I think, what is it ?a lie. acMike I regret, that I can help nothing. I hope, you will find the correct decision. EdwardmTed What from this follows? EdwardiTed Can fill a blank... adMike Excuse, that I interrupt you, but, in my opinion, this theme is not so actual.

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Food and How It Gets That Way By: Janice Harper Published: March 1, 2011 What does our culture tell us about food, and what does food tell us about ourselves and the cultures we live in?  Tune in each Tuesday as I pull out my Ph.D. and write on the anthropology of food in a weekly feature, Food and How it Gets That Way. Food, like sex, is a common currency and language of our diversified world and few things in life bring humans as much pleasure, revulsion and confusion as both.  But unlike sex, food sustains us from birth to death, and like sex, if it’s good we want even more of it, damned the costs.  Public health officials warn us of FTD’s (Food Transmitted Diseases) by telling us to wash, boil, or otherwise disinfect what we put in our mouths, social scientists lecture us about the different roles men and women play in producing, reproducing and serving up food, and agronomists tell us how to maximize production while minimizing input – in other words, how to get lots of it with the least amount of effort.    But like all human universals, food not only reflects what all cultures have in common (the need to figure out a way to get it, distribute it, and preserve it), but what makes us unique (just precisely how different cultures get it, distribute it, and preserve it).  Society is something many species have – like ants organizing to build an elaborate matrix of tunnels to transport and stash stolen crumbs or chimps organizing to bash each other over the head with big sticks – but culture is something only humans have – the ability to give meaning to the things, relationships and activities in our lives, whether they be stolen crumbs or primal warfare.   How humans organize to produce food, to distribute it and to prepare it, reflects the physical environment in which we live, the technology that is available to us, the social rules for who is the most, and the least, important among us, and what it is that tastes good and tastes bad and what is totally forbidden and to whom.  Imagine offering a cigar to a young woman or a Shirley Temple to a man in a suit and you start to see that even when we don’t have taboos, we have taboos.  We learn to like or not like certain things depending on who we are and where we are and when we are.  Some species are able to survive on only one food, like Koalas who eat only eucalyptus leaves or whales that eat only fish, but humans have been blessed with the need to eat a diversified diet to obtain the nutrients our bodies need.   And so each culture has developed complex ways to obtain these different foods.  But certain human universals appear to be innate – infants innately reject bitter, sour, salty and spicy foods – which is a good thing from an evolutionary perspective because most poisons are bitter, sour, salty or spicy.  But cultural anthropologist Marvin Harris pointed out that as humans grow, this innate abhorrence turns to acceptance as cultures incorporate these very tastes in their cuisines – such as the spicy foods of sub-equatorial societies (which hide the taste of rotting meat in hot climates), the sour foods of northern European countries (where dairy and vegetables could be preserved through the development of sour milk, sauerkraut, sour dough and pickled fish).  And the universal taste for sweets is born, not made, so that babies will guzzle the calorie and nutrient-rich mothers’ milk. Technology has allowed us to obtain more and more diverse foods, from extracting sugars so that we can obtain our sugar fix not just from local fresh fruits, but from syrups, candies and beverages.  Sweetened condensed milk now flavors bitter coffee and tea for hard-working farmers in remote rainforests who need a quick burst of energy, just as a sugary cola provides a culturally-acceptable way to fuel the afternoon drudgery of the office worker.  Food and culture tell us a lot about what it means to be human, what it means to share and unite with other people, and what it means to interact with our environments.  We often grow so accustomed to our relationships with food that we lose sight of the ways in which this relationship has developed across the course of human time.  But there is such a richness of knowledge in the study of food that reflecting on how we came to eat what we eat, like what we like, and share what we share, tells us not only something about our food, but something about ourselves and about each other.  Next time you prepare and share your food, think on these things: what bonds are you creating and sustaining through food, what technologies are changing what you eat and how you eat it, and what rules are you following – or breaking as you do so?  And next time you reach for something sweet and feel that twinge of guilt, just remember, you’re only human. Comments: ChocolateCentral March 3, 2011 Hi Janice, I really enjoyed reading every word of this thought-provoking article. It made me think of the grasshoppers some people eat in Mexico, especially in the state of Oaxaca. This is a good example of what you write about - the cultural taboos. I sit in the mercado in the Mexican village I live in eating a mushroom and cheese quesadilla as I watch others eat their quesadillas stuffed with about 25 of the poor little insects. Maybe one day, I'll be adventurous and try just one.

foodista

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Red Meat Linked to Bowel Cancer By: Anthony Adragna Published: March 1, 2011 The United Kingdom Department of Health warned people who eat a lot of red meat to decrease their consumption, after linking high consumption to increased risk of bowel cancer. A new report by the Scientific Advisory Commission on Nutrition (SACN) links red meat consumption to increased risks of bowel cancer. At the same time, the report links moderate red meat consumption to a healthy diet. To decrease the risk of cancer, the Department of Health recommends eating no more than 70 grams (or about 3 ounces) of red meat per day. 40% of men, while just 12% of percent of women, exceed 90 grams of meat consumption each day. Bowel cancer is the second most prominent in the United Kingdom, affecting more than 36,000 people annually. The report recommends no more than 500 grams of meat consumption per week. As with most scientific work, critics say the recommendations are far too strict and warn that people who don't eat enough meat often suffer from an iron deficiency. If you reduce your consumption, make sure you cook good meat when you do. See below for a delicious recipe. Photo by Joshua Rappeneker French Roast/rib Roast Comments: Ovarian and bow... September 12, 2011 Good work once again. Thanks a lot!

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The Junk Food Tax, A Solution for Obesity? By: Grace Geiger Published: March 1, 2011 Mother Nature Network recently wrote a piece about how the newly implemented junk food tax has affected consumer’s overall calorie intake. Maastricht University in the Netherlands performed a study on 200 U.S. college students which concluded that “students generally ‘bought' fewer lunchtime calories when sugary, high-fat fare came with a tax of 25 percent or more.” The gist being that the higher tax on processed foods led students to choose “healthier” lower calorie options. However, if calorie information is given, the tax becomes an irrelevant factor and calorie count becomes the only decision maker. This brings up an interesting point. Does the junk food tax really do what it intends? Which is, in theory, to force consumers to pick healthier options because of the higher cost of “junk food”? Some think that the junk food tax is a very effective way to combat obesity because at its core, the obesity problem is a matter of income disparity, not lack of nutritional information. People buy junk food because they can’t afford anything else, and health food subsidies still remain less effective than taxing these products. “The junk food taxes caused a real shift in nutritional quality because the money saved on junk food was spent on healthy food, which has more nutrients per calories. However, when the researchers subsidized healthy food in their test, many participants spent the savings on -- wait for it -- junk food.”—Tom Laskawy (click here to see full article) Those in opposition to the Junk Food Tax think it is the consumer’s right to choose which products they buy. Taxing items like junk food or soda is a smack in the face for low-income populations already suffering in this recession. “Munford’s proposal would impose an additional 5% tax on top of the current sales tax for items that would be defined as “junk food.” As bad ideas go, this is one of the worst. It would impose higher taxes on the citizens of Nevada who are already suffering the ravages of the recession and it’s another in the seemingly never-ending attempts by government to control what people do.”—Mike Chamberlain, Nevada News and Views When you weigh the pros and cons, the issue becomes a bit more complicated. What's your verdict? Is it right to limit the consumer's choice? Or is nationwide obesity a more important issue? Here's a quick, cheap, and tasty Indian chickpea stew in support of eating well AND affordably: Quick & Healthy Indian Chickpea Stew Photos by Flickr user mynameisharsha and JenTheMeister

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Top Ten Tuesday: Improving School Lunches By: Grace Geiger Published: March 1, 2011 This week’s top ten list is dedicated to people in the nutrition and food community working hard to implement change in our nation’s school lunch programs. As we are well aware, obesity is at an all-time high and our children deserve better options in the cafeteria so they can grow up to lead healthy, happy lives. Below is a list of ten individuals or organizations that are making a difference. Jamie Oliver Susan Rubin Ann Cooper Mrs. Q Padma Lakshmi The Edible Schoolyard Farm to School Better School Food The Lunchbox Eat Well At School Here's a quick and easy meal to make for your children that they can eat at home or at school: Kids' Barbecue Wrap Photos by Flickr user USDAgov and Ben+Sam Comments: Amy March 2, 2011 As a teacher, I've got to say that this is MUCH needed!

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5 More Truly Weird Restaurants By: Anthony Adragna Published: March 2, 2011 Looking for more bizarre restaurants to take someone special? Well, I wouldn't suggest any of these for a first date; best to work up to them. Some of the selections below are in the United States, if you would like to make the trip. Leave a message in the comment section if you've ever eaten at any of them! 1) Heart Attack Grill (Arizona): If you're over 350 pounds, this is the place for you. Anyone tipping the scales at that weight or higher eats for free. Customers are called "patients," meals are "prescriptions" and the provocatively-dressed waitresses are "nurses." The restaurant's theme is a hospital, and you might easily end up there if you eat their 8,000 calorie quadruple bypass burger. With the slogan "Taste Worth Dying For" and a milkshake boasting "World's Highest ButterFat Concentration," this establishment openly flaunts its unhealthy meals. 2) The Pelican Bar (Jamaica): If you want a truly unique drink, this would be the place to go. Located a mile out to sea, you have to hire a boat to take you there. Once you arrive, the bartender will prepare you cocktails until late in the evening. A windmill provides lighting for the establishment. Though destroyed by hurricanes before, the owner rebuilt and The Pelican Bar remains an amazing place for a cocktail. 3) Hobbit House (Philippines): Located in Manila, this restaurant has a fairly unusual concept. It was founded in the 1970s by a Peace Corps member. Everyone in the place is dwarf, like the characters in the Lord of the Rings books that inspired the name. Reviews of the place suggest the food is not the greatest, but they have a wide selection of drinks. Also, there is an Elvis impersonator. What's not to love? 4) Kinderkookkafé (Netherlands): In this place, the children do everything. They cook, wait tables, clean up and charge you for the pleasure. Actually, the restaurant has two adults that supervise the kids and help them with the preparation, but the kids do pretty much everything for this restaurant. How much would you pay to have food cooked by children? 5) Ninja (New York): Just to reach the dining room you have to navigate underground passageways and obstacles in your path. Once you're seated, ninjas drop from the ceilings to serve as your waiters. They'll delight you with tricks and stunts. The elaborate design cost $3.5 million to build. The restaurant offers a variety of Japanese culinary delights. See below as a waitress springs into action. Photos by marysuephotoeth/ Denny O'Brien/ bdu Comments: MITCH SCHENKEL March 8, 2011 WHY would someone even consider eating at an establishment called "Heart Attack Grill"! And, I assume that Michelle Obama has not visited there recently??

foodista

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6 Awe Inspiring Food Challenges By: Anthony Adragna Published: March 2, 2011 Oh, the things we'll do for free food. I spotted this list on Coupon Sherpa and picked out six of my "favorite," if that's even the right word. Complete any of these challenges and your food is free. Providing for your food baby is not. 1. Pho Garden (San Francisco): The challenge is to eat three bowls of the largest size of pho in under 60 minutes. All three are put into one trough. The finished product contains two pounds of beef and two pounds of noodles. Check out the size of the bowl below: 2) Beau Jo's Pizza (Colorado): You can complete this challenge at seven locations throughout the state. A team of two eaters has an hour to demolish the Grand Sicilian Pizza, a 16-inch thick crust pizza containing 12 to 14 pounds of sausage and hamburger. It's also loaded with mushrooms, peppers and pepperoni. Two eaters tackle the challenge below. No word on how they fared. 3) Big Pie in the Sky Pizzeria (Kennesaw, Georgia): You and a buddy have one hour to finish an 11 pound pizza. It's loaded with about a pound of all the meats (sausage, pepperoni, etc.). The stakes are raised because if you succeed, you get $250. See below for a picture of the pizza. 4) Clinton Station Diner (Clinton, New Jersey): This may actually be the most insane challenge out there. You and four buddies have three hours to devour a 50 pound hamburger. It's called Mt. Olympus, and actually weighs that much. If that's too much meat for you (whimp!) then you can tackle the Zeus Burger, which is 7 pounds of meat. For it to be free, you have to finish it in three hours (or 1.5 hours with a friend). Check out the size of this mythical burger below. 5) Cowtown Diner (Fort Worth, Texas): You have to plan ahead for this one. Call the day before to let the restaurant get your challenge ready. They'll take a 64-ounce steak and chicken-fry it, add some country gravy, toss on 6 pounds of mashed potatoes, and some Texas toast. You have the whole day to eat it. I guess that makes it easy? Winner gets the entry price ($70) back. The serving size is pictured below. 6) Specks Bar and Grill (Topeka, Kansas): I know it's just from seeing some of the other challenges out there, but this one doesn't seem quite so hard by comparison. You have 45 minutes to eat a 3 pound burger and a bunch of french fries that come with it. I know that's a ton— actually an unbelievable amount of food— but check out the burger below. It almost seems skinny. That's OK, I'll let someone else compete for me though. Photos by Pho Garden, Coupon Sherpa, Big Pie in the Sky Pizzeria, Clinton Station Diner, Cowtown Diner, Specks Bar and Grill Comments: Tuscan Foodie i... March 3, 2011 Oh my...that's a lot of food indeed. I am probably wrong, but I think that the most difficult for me would be the pho. That liquid in volume must be bigger than your stomach...

foodista

2024-05-23T00:42:18.321809

A Bean Intervention: 5 Tips to Enjoying Beans Without Gas By: Elyse Prince Published: March 2, 2011 For all of you bean lovers out there, who have suffered way too long, this post is for you... Beans are one of the most nutritious and satisfying foods - rich in complex carbohydrates, low-fat protein, minerals, calcium, fiber, and loaded with antioxidants. They also have great flavor and texture.  To top it off, they rarely go bad since they are dried. Unfortunately, eating beans can also lead to gas and bloating. If you want to get the nutritional benefits of beans, without blowing up, here are some helpful tips... Beans To Buy: Some beans are easier to digest than others. Try and stay away from canned beans because the sugars and preservatives can disrupt your digestive system and cause gas. If you do buy canned ones, make sure to rinse and drain them well.  Purchase fresh, dried beans from a store where there is a quick turn-over, such as these dried chickpeas from the bulk aisle at Whole Foods pictured below. Also, choose smaller sized beans - since they tend to be less gassy-  such as small lima beans over large lima beans, and navy beans over kidney beans. Store them in  a cool, dry place, like your pantry. Prep, Wash and Soak: Sort through your dried beans and discard any cracked ones. Place in a bowl or pot and cover with cold water by at least 2 to 3 inches. Swirl the water and beans around with your fingers. Gently pour off most of the water and any floating matter into the sink . Repeat until the water is clear. On the last rinse, pour the remaining water and beans through a mesh strainer. Then, you want to soak your beans. For the cold-soak method, wash and cover beans with water 3 to 4 inches over the beans. Let the beans sit overnight for 6 to 8 hours. Discard soaking water. For the hot-soak method, place the beans in a pot and cover with water 3 to 4 inches over the beans. Bring to a boil and cook for 5 minutes. Remove from heat, and let the beans soak in the hot water for two hours. Discard soaking water. Tip: If you are pressed for time, just buy beans that don't need to soak, such as lentils and split peas. Get Cooking: You can boil, pressure cook, bake your beans in liquid, even sprout them! If you are boiling your beans, it's 1 cup dry beans to 3 to 4 cups water. The beans should remain under water during cooking. Cooking time, of course, depends on the bean. For chickpeas, you want to bring to a boil and simmer them for about 1 hour. Pour beans through a colander to drain or remove from cooking liquid with a slotted spoon. Pressure cooking reduces cooking time by 5 to 10 minutes, but note that black beans, lentils and split peas should not be pressure cooked since their skins can get stuck in the valve. The best beans to pressure cook are soy beans and chickpeas. Finally, you can try the sprouting method, which is supposedly one of the best ways to minimize beans' negative effects. Eat Your Beans with Grains: When eaten with grains, they make a complete protein, so try pairing your beans with quinoa, bulgar, or some brown rice. Check out this tasty recipe for spicy chickpea salad with Basmati rice. Note: If none of the above tips help you, I recommend trying some beano or seeing your doctor! Comments: Janice Harper March 2, 2011 Thanks for the tips -- I often skip the soaking part in my rush to get the beans cooking, and this post is a reminder of one of the reasons it's best to soak them. I don't know if it's an old wive's tale or has merit, but I've heard that cooking beans with savory reduces gas. Also, beans are often cooked with onions and garlic, which are themselves quite "gassy," so reducing or eliminating those ingredients will also help. Michelle To reduce gas add a pinch of baking soda when soaking, or if using the quick method by boiling. When preparing to cook, drain water and rinse to remove any extra sodium. Elyse Thanks for the tips - I'm definitely going to try the baking soda with soaking and experiment with savory next time around! Connie Sorry if this is a silly question but when using the overnight soak do you put the beans in the refrigerator or leave them at room temperature? Chris Adding some fresh epazote will also lessen the amount of gas you have, as well as aid in digestion. Dan How bad are edamame for gas? Elyse Prince Not at all! You can soak them at room temperature or in the fridge. I think they taste better at room temp! Elyse Prince Depends on the person, but they can be pretty bad, because they are essentially immature soybeans, and younger beans cause more gas than older ones. Also, it's the way we consume them here (1) often served with sea salt at sushi restaurants which can cause bloating (2) and typically served in a big bowl. Recommendation: enjoy without sea salt and fewer at a time. Connie Thanks, Elyse! I've never seen it specified and this was the one thing holding me back from using dry beans instead of canned!

foodista

2024-05-23T00:42:18.321809

4 Chile Peppers to Kick Up the Flavor By: Grace Geiger Published: March 3, 2011 The New York Times recently wrote a piece on the decline of the chile in New Mexico. Not chili, the meaty, bean-filled soup you might find at a local diner—but chiles, the spicy hot peppers which are made into red-hot sauce and smothered on Tex-Mex and Mexican cuisine. In New Mexico, the chile industry is serious business. Locals argue over the hottest, most authentic recipes, signaling the centrality of the pepper both in the culture and local economy. This article got me thinking about how I incorporate chiles in my own cooking. Chiles add dimension and flavor to many different types of cuisine, and not just because of their spicy kick. Different peppers offer different flavor profiles that can do wonders for a bland soup, stir fry, sauce—you name it. One of my favorite types of chile is the Thai pepper (prig kee nu) which is a small green or red pepper about an inch long. I like to mince it and saute it with ground pork, sliced bell peppers and garlic, and then serve that mixture over rice with Thai basil, a fried egg, and a squeeze of lime. I think that many people shy away from hot peppers because they are intimidated. What if I choose the wrong pepper and it’s too spicy? What will the pepper do to the flavor of my dish? How do I cut it without burning my eyes out? All good questions. If mega-hot food is not your thing, it’s a good idea to get informed before diving into hot peppers at full-force. Below is a quick flavor and preparation guide to four peppers you may not have cooked with before, rated from least to most spicy. NOTE: It’s good to remember that smaller peppers tend to be spicier. Therefore, the first pepper on my list is going be on the large side. Also, I’ve included both peppers and chiles (peppers are less spicy) in this list so that there is a range of spiciness for everyone. 1. The Poblano The poblano (called ancho when dried) is a large (up to 25 inches) flat, green pepper that is most commonly used to make chile rellenos (stuffed peppers, usually with cheese). The pepper is originally from the Puebla region of Mexico and is great in salsas, roasted, or even served in place of bell peppers. To prep this chili, first cut off the top of the pepper, then the bottom, then slit open the sides and remove the seeds. 2. Hungarian Wax Pepper Also known as hot yellow peppers, these have a bright yellow color and can be easily confused with banana peppers. They are on the milder side when it comes to chile spiciness, and are delicious served raw and sliced, added to stews or marinades, and are particularly popular in the pickled form. To prepare the peppers, cut off the tops, de-seed, and slice to your liking (if you want a spicier flavor, leave the seeds in). 3. Thai Chile This little pepper, also known as birdseye, holds it’s own in the Asian chile category. Due to its size, it's definitely on the spicy side of the spectrum, but not so spicy that you need to be overly cautious using it. Both the green and red variety are the same chile, just at different levels of maturity. Usually if you cook the pepper, even just by lightly sautéing and removing the seeds and stem, the flavor will not overwhelm. Thai chiles are fantastic with seafood and meat recipes, and excellent in Thai-style marinades with lemongrass, lime, and fresh herbs. 4. Jamaican Hot  (Chocolate) This mega hot pepper is no laughing matter when it comes to heat. The glossy, habeñero-style peppers are deep chocolate-brown when ripe and about 1 1/2 to 2 inches long. They have an extremely hot Caribbean flavor that is strong and smoky. Jamaican Hot Chocolate peppers are perfect for making hot sauce and can be pickled to reduce the heat a bit, or ground very finely and added to sauces and marinades. Be sure to handle this pepper with caution, and as always, keep your hands away from your eyes. Here is a delicious chile relleno recipe featuring our friend the poblano: Chile Relleno Photos by Flickr user quinn.anya, jcwadeaz, timsamoff, AZAdam

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2024-05-23T00:42:18.321809

Cocktails and Music By: Michael Kelly Published: March 3, 2011 Recently, I was at Cicchetti, a hip local Italian restaurant here in Seattle. They make fancy drinks.  Whiskey Drinks, Vodka Drinks, Scotch Drinks (see how I came dangerously close to getting you to sing "He takes the Whiskey Drink / He Takes the Vodka Drink /...He sings the songs that remind him of the good times..."). They have a robust cocktail list, specializing in classic cocktails with some of their own creations mixed in for good measure. The tapas-style menu is great as well, but this isn’t about food. That night they were spinning one of my favorites, Beirut's newest album The Flying Cup Club.  From the large picture window the bar looks west to Queen Anne and the Olympic Mountains.  The dark blue sky was still streaked with the pinks and oranges that are typical when the dusk is relatively clear in Seattle. The Flying Cup Club is perfectly suited to a bar on an evening like that and fancy, classic cocktails.  It's slightly hipsterish and influenced by Serge Gainsbourg, amongst others.  It's a little French (even though Cicchetti is Italian) and full of longing and love and a search for grace. Plus, it was recorded with a euphonium (yes, I had to look it up - it's a brass instrument that looks like a tuba), mandolin, accordion, and even a conch shell. There's this bizarre little story on the backside cover about hot air balloons and beaches and a retired legionnaire.  In short, it’s a great album for friends and drinks and dusk. At a bar or in your home, for a slightly but not stereotypical French or Italian cocktail hour consider the following drinks and playlist. All the drinks are scotch and whiskey with, perhaps, a little Benedictine. All are served up (no ice). The music is best heard on vinyl, but an mp3 will do in a pinch. The Manhattan – Classics are called that for a reason. You can’t go wrong with a Manhattan.  It’s a dark amber and looks good in a martini glass with a book in one hand. A few notes – A Manhattan should be made with Rye, not bourbon.  Any bar that calls itself a bar should have at least a bottle of Old Overholt Rye on its shelf, as you should at home. Ask for Rye. If you have to go with bourbon make it a good one, not Makers. Finally, say it with me, Angostura Bitters. You might think that it’s the Rye or the Vermouth that makes a Manhattan. It’s actually the bitters. And if you want bitters, Angostura is what you want. When the company that makes the bitters had to shut production down for lack of properly sized bottles a couple years back, there was a panic and a run on bitters. Classic Manhattan Cocktail The Tartantula – Seattle in the throes of a classic cocktail revival at the moment.  There are lots of flips and fizzes and sweeter drinks out there.  Places like Cicchetti are balancing the classic sweet with a few herbal cocktails.  You can find the Tartantula, or variations, at a few places.  It’s a nice, slightly herbal Scotch cocktail.  It clears the senses and warms you on a cold winter night.  You don’t have to be too particular about the Scotch, but it’s nice with a slightly peaty Scotch like a Laphroig or an Ardberg (also good on their own). The Tarantula Sazerac – The original American cocktail as legend would have it. Created in New Orleans in the mid-19th century, the Sazerac is a simple cocktail.  Rye, Absinthe, simple syrup and Peyshaud Bitters with a lemon peel to garnish. Sazerac – 2 parts Rye | 3 dashes Peyshaud bitters | Splash of Absinthe | The trick is in the preparation.  Muddle the simple syrup and ice in your mixing glass and add the rye.  Splash the Absinthe in the serving glass (old fashioned) and swirl it around.  Pour the excess Absinthe out.  Strain the Rye and Syrup into the serving glass.  Garnish with lemon. Sazerac Cocktail Also good: Blood and Sand | Le Rive Gauche Now you have your drinks, here’s what you do.  Download these Beriut songs and organize into this play list.  Invite friends.  Make a bowl of truffle popcorn.  Make your drinks.  If you have a porch or a room with a view, go there.  Press play.  Converse. 1 - This is the list.  There is no other. 2 - No shuffling the first time around. 3 - Or the second. Brandenburg - Gulag Orkestar My Family's Role In The World Revolution - Lon Gisland EP Guyamas Sonora - The Flying Cup Club Cliquot - The Flying Cup Club Scenic World (Version) - Lon Gisland EP In the Mausoleum - The Flying Cup Club Carousels - Lon Gisland EP My Wife, Lost In The Wild - Realpeople Holland Postcards from Italy - Gulag Orkestar Elephant Gun - Elephant Gun (3 Track Maxi-Single) Mt. Wroclai (Idle Days) - Gulag Orkestar The Concubine - Realpeople Holland Napoleon On The Bellerophon - Pompeii Nantes - The Flying Cup Club After The Curtain - Gulag Orkestar Listen to all here Truffle Popcorn Comments: Helen March 3, 2011 Cocktails and Beirut! You, sir, are a genius. Love both. So much.

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2024-05-23T00:42:18.321809

Make Your Own Sipping Chocolate By: Janice Harper Published: March 3, 2011 When I was marooned in the heart of a rainforest in Madagascar for over a year, the last thing I could find was chocolate.  Although Madagascar is renowned for its cacoa beans, the average  income of those who grow them is less than $250 a year.  Spending money on a candy bar made about as much sense to the starving barefooted peasants as suggesting they invest in a pair of Jimmy Choos.  But American that I am, I longed for my chocolate.  Once in a blue moon I’d hike over the mountains, catch a bush taxi for a twelve hour trek over a lunar terrain to the nearest city and slip unobserved into a market where I might find some sickeningly sweet milk chocolate to tide me over.  But back in my little mud hut, my chocolate cravings were satisfied only by my dreams.  It took months of nothing to eat but rice and greens and rice and beans for me to screech with joy when I opened a package from home and found a case of Swiss Miss Instant Hot Cocoa. I never cared for Swiss Miss – it was my father’s guilty pleasure, a packet tucked in his lunch pail with a thermos of hot water, or a quick cup made late at night while he sat back in his over-stuffed chair to read a tattered paperback of Mark Twain or Jack London.  It was the instant generation, when all things pre-mixed, freeze-dried and chemically synthesized were treasured as if they were moon rocks, and I wanted nothing to do with it, longing for the good old days of Hershey’s hot cocoa.  But after months in the rainforest with no running water, a stove made of burning firewood and a lactose-intolerant population that would drink fermented gasoline before milk from a cow’s udder, receiving the package of Swiss Miss Hot Chocolate was better than opening up a box full of money.  I remember well those rainy afternoons, huddled around the fire with my Malagasy women friends, a few of their children stacking the wood for the fire in excited expectation of the white woman’s sweet chocolate drink.  We’d sip from small enameled tin cups while swapping tales of cheating men and misbehaving teenagers, wiping the emptied cups with our dirty fingers, and licking them clean of the chocolaty powdered remnants.  Now, years later, surrounded by luxuries they could never imagine, I share similar afternoons with my daughter and friends but this time, the Swiss Miss has been replaced with the thick and luscious sipping chocolate that tastes like drinking a truffle.  Sipping chocolate derives from an ancient Aztec beverage once used to stimulate, satiate and heal.   In more recent years, Europeans melted chocolate and mixed it with spices and hot water, serving the rich, steaming chocolate drink in small demitasse cups.  Americans are now turning from hot chocolate – cocoa powder mixed with sugar and hot milk, to drinking chocolate – practically pure chocolate melted and heated to a rich sipping brew.  And along the way, we’ve replaced the water that Europeans sensibly use with our beloved whole milk (often with an added shot of rich cream) to produce a truly memorable drink.  Drinking chocolate is quite expensive, averaging four or five dollars a cup if you buy it prepackaged from chocolatiers.  But it’s remarkably easy to make your own.  For a fraction of the price you can buy high quality chocolate couveture (the large discs of chocolate used for tempering), throw them in the food processor with some spices (try chili, cinnamon, cardamom, clove, vanilla and a dash of allspice; perhaps some fresh ground black pepper for a bite, or even ginger).  Process the chocolate a few seconds until you have a crumbly mixture and store in a jar.   To make the drinking chocolate, just mix one part chocolate with one to one and a half parts whole milk (or two-thirds milk and one-third cream), bring to a simmer while whisking constantly (or mix with an emulsion blender) until the chocolate is melted and the drink is hot and frothy.  Serve in small teacups, bless the Gods for their gift and lick the cup clean.   Now that I’ve tasted the real thing, next time I head to the rainforest, I’m packing a bag full of sipping chocolate – and if I can’t find milk or hot water, I’ll just eat it by the spoonful and let it melt in my mouth! For a spicy cup of sipping chocolate, try this recipe: Drinking Chocolate Comments: M.B. March 3, 2011 I dont have a food processor. Kind of confusing. How much spice do I add? Recipe Please! Good writing but ever heard of cups or tablespoons?! But over all good story, but it was more a story than recipe. In a bad mood, found out bf was cheating on me with my mother. :( Feels good to let it out! Janice Harper Sounds like you do need a heavy dose of chocolate. Click on the "Drinking Chocolate Foodista" widget at the end of the post and that will take you straight to the recipe. You can probably use a blender if you do it in a couple of batches, then just mix the spices in by hand. Good luck and let me know how it turns out! Keya Is there any REAL difference between this and cocoa? Sounds to me like a lot of time and effort! Keya Amber OMG!!!! I JUST tried this recipe and OMG! It IS like drinking a truffle. It is creamy and spicy! GOODBYE GIARDELLI!!!!!!!!!!!!!!!!! Janice Harper It's very different than hot chocolate or cocoa, much richer. And it does sound like a lot of time, but if you have the chocolate on hand, once it's crushed in the food processor, you can store it and it's like making instant -- just a cup of the chocolate and a cup of milk, heat and drink. BTW -- if you chill it, you'll have a lovely chocolate mousse -- and try adding about 1 1/2 teaspoons of saffron for a real treat!

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2024-05-23T00:42:18.321809

The Foodista Party Brownie: Let's Make a Brownie Recipe Together By: Elyse Prince Published: March 3, 2011 In NYC, there's no shortage of trendy bake shops. There are bakeries that specialize in cupcakes, pie, even macaroons. And, there's a "best-of list" for all of them: The Best Cupcakes in New York, NY's Five Best Pies, and Top Macarons in NYC. Don't get me wrong, I love a moist cupcake with butter cream frosting, but my absolute favorite dessert is a warm, ooey-gooey chocolatey brownie with vanilla ice cream! Anyone else with me on this one? If so, let's stand together, unite our baking forces, and bring back the brownie! So, here's how it's going to go down: We are going to all start with an even playing field - a store-bought brownie mix. Let's say Duncan Hines (try for the Duncan Hines Family-Style Chewy Fudge). The idea is to come up with the best mix-in or combination of mix-ins. (So, for example: A banana, peanut butter, and toasted almond brownie or a brownie with fresh strawberries, pictured below). In the comments below, please share with everyone your mix-in ideas, and I'll take the most creative, best sounding ones, try them out, and make them into a "Foodista Party Brownie" that I'll post here. Here are some ideas I already experimented with: The Pretzel Pieces Brownie (Note: I liked the contrast of salt and the crunchy texture, but I'd keep the pretzel pieces bigger next time) The Fresh Strawberry Brownie (Note: Delish with the fresh berries...I'd just add in a whole lot more) The Herbalicious Brownie (Note: I'd try some different herbs next time...oregano didn't work too well!) The Speecy-Spicy Brownie (Note: I like the spice component, but I'd keep the chili pieces smaller next time) Comments: Brenda Lautensc... March 3, 2011 My favorite add in to my brownies is to use flavored coffee creamer I like Belgian Chocolate Toffee in place of the water it calls for in the recipe, and then to add alittle more I add some toffee bits to them....you tell me if you like it or not. Elyse Prince Thanks Brenda- Looking forward to trying that out - sounds delish!

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2024-05-23T00:42:18.321809

Thirsty Thursday Looks At Climate Change By: Anthony Adragna Published: March 3, 2011 New reports suggest that the world's most famous wine growing regions will have to change their growing practices in the coming years to deal with the effects of climate change. Here's what two of the most famous regions are dealing with and what they're doing about it: 1) France's Bordeaux Region: More and more wine growers have turned toward heat resistant grape varietals to combat the changing temperatures in the area. Many industry analysts fear the region will be unable to sustain wine by 2050 with Cabernet and Merlot being the first to go. If the weather gets hotter, the grapes could ripen sooner and become more susceptible to summer droughts. 2) Napa Valley: The famed California region, noted for its wine, now has two conflicting studies about what effects climate change will have on it. A 2006 study suggested the region would quickly become too hot to support the vineyard industry, but a recently released study actually suggested the opposite— that the region would cool as a result of climate change. Wine growers recognize the environment in the valley will change, and have begun to prepare for that eventuality. That's bad news for the industry as demand for their product reaches new heights. Wine sales to China rose 98 percent in 2010 and will likely grow higher as the country's middle class obtains more disposable income to spend.  The world might increasingly rely on China for its wine production; industry experts suggest that China could become the world's largest producer in the next 50 years.

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2024-05-23T00:42:18.321809

Allergy Free Thin Mints By: Cybele Pascal Published: March 4, 2011 Like so many of the best things in life, these Allergy-Free Thin Mints were the result of a happy accident.  I’d been planning to bake a batch of my chocolate sandwich cookies, but rolled the dough too thin by mistake. So, I adapted the sandwich cookies into thin mints, and little bites of chocolate minty Heaven were born. But it was August, and not the appropriate time of year to debut such a recipe. So, I waited, with bated breath, for the perfect time to roll it out: Girl Scout Cookie Season!  I’ve always loved Girl Scout Cookies, despite the fact that I never made it past being a Brownie (which incidentally, I’d joined because I thought it was a group of girls dedicated to baking).  But there are two problems with Girl Scout Cookies: 1) They are seasonal, and 2) They aren’t made for those with food allergies or intolerances in mind. Enter the Gluten-Free, Vegan Girl Scout Cookie! Thin Mints that are free of Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame.  And the best part? They’re homemade, so if you feel like having allergy-friendly thin mints off-season, you can! I’ve given proportions to bake up a large batch, so you can freeze some for later, or give them out to friends and family.  These Allergy-Free Thin Mints are delicious for all, food allergic or not. ALLERGY-FREE THIN MINTS Makes 8 dozen cookies Chocolate Wafers: 1 ½ cup my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend ¾ teaspoon xanthan gum ¼ cup + 3 Tablespoons Hershey’s “Special Dark” cocoa powder* ¾ teaspoon baking powder ¾ teaspoon baking soda 1/8th teaspoon salt ½ cup + 2 Tablespoons dairy-free, soy-free vegetable shortening** ¾ cup granulated sugar 2 teaspoons pure vanilla extract 2 Tablespoons unsweetened applesauce 1 ½ teaspoons Ener-G egg replacer mixed with 2 Tablespoons water Mint Chocolate Coating: 3 ¾ cups dairy-free, soy-free chocolate chips*** 5 Tablespoons dairy-free, soy-free vegetable shortening* 3 ¾ teaspoons peppermint extract 1.     Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Whisk with the xanthan gum, cocoa powder, baking powder, baking soda, and salt. Whisk well, breaking up any lumps of cocoa powder. Set aside. 2.     In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and granulated sugar on medium speed, about 2 minutes till fluffy.  Add vanilla extract, applesauce, and egg replacer, and mix till combined, about 30 seconds. 3.     Add dry ingredients to stand mixer, in two batches, mixing on medium-low speed, until fully combined, scraping down sides of bowl as necessary. 4.     Using a rubber spatula, transfer cookie dough to a sheet of parchment paper. Mold into a ball. Cut in half, and transfer one half to a second sheet of parchment. Cover both with a top sheet of parchment paper, and use the palm of your hand to press dough down into disks.  Roll out dough to 1/8th-inch thick.  I like to use my trusty rolling pin rings to do this. Transfer rolled out dough to a cutting board, or trays, and chill in fridge at least 2 hours until firm. 5.     Preheat oven to 325°F. Remove one sheet of dough from fridge, and peel off top sheet of parchment. Using a 1 ½-inch biscuit cutter cut out cookies.  Transfer to parchment lined baking tray, spacing cookies about 1-inch apart. You may want to use a frosting spatula to transfer the cookies. You should be able to fit about 24 cookies per baking tray. 6.     Bake in center of the oven 10 minutes, till set. Transfer tray to cooling rack, and let cool on tray 5 minutes, before transferring cookies to cooling rack to cool to room temperature.  Repeat with remaining dough, gathering up scraps and re-rolling until you’ve used it all. I sometimes roll it out and stick it in the freezer for a few minutes to get it to firm up again. 7.     Once cookies have cooled to room temperature, dump them all into a freezer safe container, and stick them in the freezer, uncovered for about 30 minutes to chill. This will simplify the coating process. 8.     Combine chocolate chips and shortening in a microwave safe bowl, and melt in microwave, stopping to stir about every 30 seconds, for a total of about 2 minutes.  Do not overcook, as chocolate burns easily. Remove from microwave, and stir till smooth. Add peppermint extract, and mix in well. 9.     Remove a handful of the chocolate wafers from the freezer.  You will be making these cookies one at a time. Drop one cookie into the melted chocolate mixture. Use a fork to flip it once, so both sides are now coated. Use the fork to lift the cookie out of the chocolate mixture, and run the bottom of the fork along the edge of the bowl, wiping off the extra drips of chocolate. Set coated cookie down on parchment lined baking tray.  Repeat, until you’ve coated all the cookies.  You can let them set at room temperature, but I speed up the process by sticking them in the fridge for about 30 minutes, till set.  Once the cookies have set, store them in an airtight container, between layers of parchment or wax paper. Keep them in the fridge, or, for longer-term storage, keep them in the freezer!  Frozen thin mints are also a real treat! “Allergy-Free Thin Mints” © 2011 by Cybele Pascal *Hershey’s “Special Dark” cocoa is a rich blend of natural cocoa powder and Dutch process cocoa powder. If you prefer, you may sub another brand of natural cocoa powder in its place. **Spectrum Organic Vegetable Shortening is dairy-free and soy-free *** Enjoy Life Semi Sweet Chocolate Chips are allergy-friendly (Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.) SAFETY NOTE: Because each person's food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning. Allergy-Free Thin Mints Comments: Sharon March 4, 2011 Yum! Can't wait to try this recipe out! Thanks for sharing :) JoyP I made these this afternoon. I've never had a thin mint Girl Scout cookie, nor the Canadian version, chocolate mint Girl Guide cookie, so I don't have anything to compare these too, but I can declare them yummy! I gave one to my non-Food allergic roommate to sample and she said they were good. I remember rest of the girls in my troop roasting marshmallows and putting them between two chocolate mint cookies as a modification on S'mores...I think these would fill that purpose beautifully. bergamot I made these a long time back but of course not allergy free and they do not look even a wee bit professional like yours. JoyP S'mores made with these were definitely a hit :) Cybele Pascal Bergamot, I just found your comment. Thanks so much! all best, Cybele Cybele Pascal JoyP, that sound very yummy. I think I will have to make up a new batch now, to try them as S'mores! Thanks!

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Celebrity Chef News Roundup By: Anthony Adragna Published: March 4, 2011 As the cult of personality continues to grow around chefs, we'll try and keep you posted on some of the latest news. Here's some collected news about your favorite celebrity chefs: 1. Jamie Oliver: The British superstar chef is currently in Los Angeles, trying to film a second season of "Jamie Oliver's Food Revolution" where he attempts to educate children about the importance of eating healthy, natural food. He's run into all sorts of obstacles from the local school district. Yesterday, however, he unveiled a stunning mobile food truck that will travel around the country educating people about food. One question remains: is it green, Jamie? Check out the truck below... 2) Grant Achatz: You may not have heard his name (or, like me, may not know how to pronounce it), but you should have. Achatz is young, but his Chicago restaurant Alinea was named the best in the country in 2006 by Gourmet Magazine. In 2008, Achatz himself was named the best chef in the country by the James Beard Foundation. His career (and life) were derailed with a diagnosis of tongue cancer in 2007, and Achatz endured an experimental treatment that caused him to temporarily lose his sense of taste. That sensation has gradually returned though, and Achatz will launch his second restaurant, Next, shortly. Diners will be transported to a different region of the world, during a specific time period, but only briefly. Achatz will keep each menu for just three months before starting another one. Paris 1906 is the first. Among other innovations, the restaurant only offers reservations in the form of nonrefundable tickets (much like going to the opera). Through this new method, Achatz will ensure a completely full house each night and won't have to deal with costly last minute cancellations. Oh, and I forgot to mention that he's a leader in molecular gastronomy (that's what drew so much buzz about Alinea) and his memoir, "Life, on the line" is due out shortly. [caption id="" align="aligncenter" width="333" caption="Grant Achatz (left) in his restaurant "][/caption] 3) Gordon Ramsay: The angry British chef has had an up and down week. On the positive side, he made his first Canadian investment and will buy into (and reinvent) the historic Laurier BBQ in Montreal. Additionally, the Fox television network announced it would renew "Hell's Kitchen,"the reality-based kitchen cookery show hosted by Ramsay, for another two seasons. On the negative side, another suit has been filed against Ramsay for sexual discrimination. One of his accountants alleges that she was fired because she was about to alert the press about his crumbling empire. Another young chef actually stabbed himself this week because he was so afraid of working for Ramsay. Photos by Eater, stu_spivack, gordonramsaysubmissions

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Mistakes Made In Bestowing Culinary Honors By: Anthony Adragna Published: March 4, 2011 Most of us know that the food industry is extremely competitive, but the business of food awards takes competition to a whole new level. One of the most prestigious awards in the industry is a Michelin star. That honor goes to the best of all the restaurants in the world (guides are prepared for cities and countries individually, though). It's possible to receive up to three stars, which means that a special trip is warranted to go to the restaurant. Just having one star, though, is quite an accomplishment. "I am very happy because this is the recognition that many chefs aspire to," chef Max Bichot told The Independent. His restaurant, Les Hêtres at Ingouville-sur-Mer, had just received its first Michelin star for the upcoming 2011 guide. Unfortunately for Bichot, and embarrassingly for Michelin, his restaurant closed in December due to a lack of customers. Bichot already sold the land, which is currently being redeveloped, so he cannot reopen the restaurant. Though certainly making a lot of news, the mistake is hardly unprecedented in the food awards industry. Back in 2008, Robin Goldstein took three hours and invented a restaurant for Wine Spectator's Award of Excellence competition. He called it "Osteria L’Intrepido," submitted the $250 entrance fee, created "a fun amalgamation of somewhat bumbling nouvelle-Italian recipes" for a menu and submitted a wine list. Additionally, he bought a phone number in Milan (where he said the restaurant existed) and created a website. If you look in the August 2008 edition of the magazine, you'll find Osteria L'Intepido listed as an award winner. Though most of the wine list was perfectly fine, the "reserve" section of it contained many of the worst-performing expensive wines, as evaluated by Wine Spectator. Goldstein believes this shows how little the magazine considered the application. Editors were naturally irate about Goldstein's creation and explained the efforts they had gone through to verify his information. Regardless of those efforts, it was still a pretty inexcusable mistake. [caption id="" align="aligncenter" width="346" caption="Max Bichot of the now closed Michelin star-winning restaurant"][/caption] Photo from LePost

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The Natural Gourmet: Make Your Own Spice Mixtures and Herb Bundles By: Elyse Prince Published: March 4, 2011 Forget Mrs. Dash and Emeril's Essences! Learn how to make your own BAM with these 5 herb and spice recipes, courtesy of The Natural Gourmet: Fresh Curry Blend: This green curry paste works great as a marinade (with some added oil) for meat, tofu, tempeh or veggies. You can also use it as a base for curries, soups, sauces, or stir-fries. Hot and spicy herbs can help cut fat and stimulate digestive juices, so bring on the fire! Blend together: 3 cloves garlic 3 chilis 1/2 teaspoon turmeric 1/2 teaspoon coriander 1 teaspoon dry mustard (Note: stores in fridge, 4 to 6 weeks) Pickling Spice: You can use this spice blend to give a pickle flavor to virtually any vegetable. Great with Kirby cucumbers, okra carrots, zucchini, and eggplant, just to name a few. Check out this post "How To Make Pickles" on eHow and get pickling! Add 1 tablespoon of each of the following: Black peppercorns Yellow mustard seeds Hot red pepper flakes Allspice Dill seed Crushed mace (or a pinch of grated nutmeg) Fennel (optional) 2-inch cinnamon stick 2 crumbled bay leaves 1 teaspoon cloves 2 tablespoons ground ginger Five Spice Powder: This spice mixture gives off a wonderful, sweet-and-spicy aroma and licorice flavor from the anise. Delicious in poaching liquid for pears, apples and plums. Star Anise Cassia or cinnamon Fagara (also known as Szechwan Pepper) Fennel Cloves (Note: Used in Asian cooking. Helps dispel gas, relieve motion sickness, and nausea) Dried Bouquet Garni: Wonderful in long-simmering recipes, including soups and sauces, with roasts, and to flavor vinegars. Also, great combined with garlic and olive oil. (Note: the shelf life of dried herbs is 6 to 9 months; store in a cool, dark place) 1 teaspoon of parsley 1 bay leaf 1 teaspoon of thyme Wrap the parsley, bay leaf and thyme in cheese cheesecloth and tie with natural cooking twine: Herbes de Provence: Great aromatic herb bundle with Mediterranean cooking, including soups, stews, stuffing, eggplant and lamb dishes. 2 to 3 parts thyme 1 part oregano 1 part rosemary 1 part marjoram 1 part savory (Optional: lavender and fennel - use both sparingly!) Comments: dasi smith March 7, 2011 I was very encouraged to find this site. I wanted to thank you for this special read. I definitely savored every little bit of it. <a href="http://www.serenitysurrender.com/SerenitySurrender/Training.aspx" rel="nofollow"> Holistic Healing </a>

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5 Examples of Real Food Terrorism By: Anthony Adragna Published: March 5, 2011 Earlier this week, the internet seemed to explode with news of an act of "food terrorism" that occurred in Pennsylvania. Pizza shop owner Nikolas Galiatsatos allegedly attempted to sabotage two rival pizza shops by inserting bags of mice into the ceiling tiles of their bathrooms. In one restaurant, the owners became suspicious and alerted the police, who tracked Galiatsatos down. His business had been suffering and his home life was crumbling at the time of the attack. Though the term has been thrown around rather loosely, tampering with food has caused real harm in history. Here are some examples of real "food terrorism": 1) Ground Beef (2003): An angry man in Michigan attempted to get his supervisor into trouble by mixing insecticide into 1,700 pounds of ground beef. Ultimately, 111 people were sickened by his decisions. The employee, Randy Jay Bertram, received a 9-year prison sentence and paid $12,000 in restitution. Thankfully, no one suffered long-term health problems from the attacks. Ground Beef 2) Various Foods (2010): The work of a few "idiots" in Calgary, Canada turned into a major food-tampering incident. More than 10 incidents have occurred to date. Foods affected include smoothies, ground beef, oranges, baked goods and other things. One woman found metal shards at the bottom of a smoothie she was feeding to her daughter, and another woman found push pins in ground beef. Police tried to discourage copycats after the attacks. 3) Baby Food (1986): In 1986, more than 140 reports arrived at the FDA, alleging that glass and other foreign objects turned up in Gerber baby food. The end of the investigation located 21 separate incidents of tampering, but determined they were isolated cases. The company's reputation endures, despite the troubles. 4) Salad Bars (2010): Credible intelligence information suggested that terrorists were planning another attack on salad bars in major resorts and hotels throughout the United States. The attacks could involve al Qaeda-supported groups and would likely use ricin and cyanide to conduct the attacks.  Officials have been briefed in high risk areas. 5) Oranges (1978): A group called the Arab Revolutionary Army injected Israeli oranges with mercury. The crisis began when four small Dutch children complained about the taste of their fruit following dinner. A nationwide search found 25 oranges that had been tampered with. The incident proved especially costly for Israel— the exportation of oranges constituted a $172 million industry for the country at that time. Orange Photos courtesy sarae/stevendepolo/Vancouver Bites!

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Extremely Specific Niche Food Blogs By: Anthony Adragna Published: March 5, 2011 One of the great things the internet brings us is extremely specific sites. Sometimes those sites have an odd connection to food. Here are a couple of them: 1) Paula Deen Riding Things: The southern belle of cooking was seen at the "South Beach Wine and Food Festival" getting pretty wild with fellow chefs. Those images have been turned into a blog, where contributors add the pictures of Deen at the festival to other videos or pictures. For example, here she is riding a piece of corn that President Bush is eating. 2) Kim Jong-Il Looking at Things: The "beloved" North Korean dictator creates quite the cult of personality. In this case, the blog posts pictures of him looking at things. Unfortunately, the site is not limited to food. Nevertheless, those images are some of the most striking. Do you think North Korea has a lot of propaganda photos? In the photo below, the dear leader stares at some prepared food. 3) This is Why You're Fat: The site takes some disgusting looking food ideas and posts them. All of them involve lots of unhealthy food, prepared with more unhealthy food. For example, see the pulled pork donut sandwich pictured below. It looks, um, well, like something. 4) Bea Arthur Mountains Pizza: Actress Bea Arthur passed away in 2009 and is probably best-remembered for her role of Dorothy on The Golden Girls. Someone decided that a site was needed that combined photos of the actress, mountains and pizza in one place. Here's one of their samples. Images from Paula Deen Riding Things, Kim Jong-Il Looking at Things, This Is Why You're Fat, Bea Arthur Mountains Pizza Comments: Jon Krampner March 5, 2011 While it can't possibly hope to compete with some of the blogs you mention here, I have a blog devoted to peanut butter: http://www.creamyandcrunchy.com/blog.htm It's part of the website connected with my upcoming book about the history of peanut butter, and has lotsa good info about same. Camille Willemain http://selleckwaterfallsandwich.tumblr.com/ An image feed of Tom Selleck, waterfalls, and sandwiches. What more could you need?

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The Globalization of McDonald's By: Grace Geiger Published: March 5, 2011 We all know that McDonald’s has taken over the world. The big yellow arches symbolize America’s universal dominance in the fast food market and in the world economy as a whole, spreading tidings of the happy meal far and wide. We even analyze currency rates and the standard cost of living in countries based on what it would cost to buy a Big Mac. But, did you know that McDonald’s has become the latest trend in nuptial vows? A news release from the New York Times recently reported on what can only be deemed a Chinese McWedding. Due to a law change in 2006 allowing couples to marry outside a place of worship, one Hong Kong couple decided to take the plunge in their local Micky D’s, toasting a milkshake to their undying love. But China is not the only country (excluding the U.S. of course) that celebrates the gospel of Ronald McDonald. Countries around the world have embraced the Big Mac in all its glory, but not without adding their own unique twist. Below is a quick tour of what you can expect when you pop in for a cheap reminder of home while traveling abroad. A global tour de Mac, if you will. I’ve also included the dollar cost of a Big Mac in each of these countries based on the 2009 Big Mac Index from the Economist McDonald’s India: Items like the Paneer Salsa Wrap (paneer is an Indian cheese) or the Maharaja Mac which was originally made with lamb (beef is not a common item in a majority Hindu population) but is now made with chicken, show how McDonald’s has incorporated local tastes into their menu to make the food more appealing for the native culture. The Indian menu also has more vegetarian items than most around the world, including the McAloo Tikka, a veggie patty made with Indian flavors and spices. (Price not included on the 2009 chart) McDonald’s Germany: In Germany, you can do happy hour with your Happy Meal since they serve beer at most German locations. They also have a hefty selection of sauces, including curry sauce, chili dip, senf sauce, and a few more I can’t seem to translate but would love to dip a fry into. $4.38 (Big Mac) McDonald’s Japan: The Japanese love Mcdonald’s, but definitely put their own spin on the menu. Next time you’re in Japan, check out the Ebi Filet-O (shrimp burger), the Koroke burger made with mashed potatoes, cabbage, and katsu sauce, and then top it off with a bacon potato pie. But please, don’t forget to go out for some authentic sushi to redeem yourself afterward. $3.23 (Big Mac) McDonald’s Chile: Down in South America, they like to add the green goodness of  the aguacate to their food to give it that Chilean zing. At a Chilean McDonald’s you can order most menu items “con guacamole.” And of course, it wouldn’t be Chile without cheese empanadas on the menu. The juice in Chile is also particularly good, so make sure to order some jugo de naranja to go with your meal. $2.51 (Big Mac) Make your own version of the Chilean Big Mac con guacamole by trying out this Baja burger recipe below: Baja Burgers Photos by Flickr user sarken, loop_oh, Charles Haynes, dlisbona

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5 Cool iPhone Apps for Food Geeks By: Grace Geiger Published: March 6, 2011 With the new iPhone 4 arriving on the scene and Verizon finally getting on the iPhone bandwagon, phone apps are becoming more and more popular. Just about every organization, company, or program is looking to develop their own unique app for iPhone users. And there’s no exception when it comes to the food community. From apps that tell when certain foods are in season, to apps making restaurant reservations as easy as a few taps on your phone, new food apps are popping up all over the place and it’s hard to keep track. Below is a quick round up of 5 cool food apps seworth downloading. 1. Fooducate Fooducate started as a website whose purpose was to give helpful nutrition information about food items people would find everyday in their local grocery stores. From the website they developed an accompanying iPhone app. The app allows you to scan products in the store using the bar code scanner so that you can get accurate information about the nutritional content and compare it with other products. This app would be perfect for moms who want to buy better products for their kids, or for people on specialized diets that need thorough nutrition information. 2. Locavore This handy little app helps you identify what foods are in season during a particular time of year, arranged by state. You can either click the state to see what’s in season, or find a food and see where it is currently in season. For example, oranges in Florida. This is a great app for when you are at the local farmer's market or grocery store and want to buy the freshest, most sustainable, in season produce available. 3. Seafood Watch This app was put together by the Monterey Bay Aquarium seafood watch and covers a wide range of tools including a sushi guide feature which lists fish by Japanese name and common market name, provides alternative fish products to those on the “Avoid” list, and has a GPS feature which tracks your locations and shows which seafood is sustainable or “Super Green” in your area. Great for sushi fanatics and seafood lovers who want to avoid a hefty carbon footprint but still get their fishy fix. 4. Epicurious This app is great for adventurous cooks or those who need a little inspiration at the grocery store. The app has over 25,000 recipes from big names like Gourmet and Bon Appétit. You can search recipes by ingredient, cuisine, dietary restriction, occasion, or even put in fun categories like “Dishes Kids Love”. Nothing is more frustrating than coming back from the store, only to see you forgot a key ingredient. Well now, problem solved! 5. OpenTable Simple, but very handy, the OpenTable app allows you to make reservations with subsequent email confirmation at over 15,000 restaurants in the U.S., Canada, and United Kingdom. It tracks down the restaurants closest to your location and you can even book at restaurants needing a credit card number. This is a great tool for restaurant snoots and those looking to impress guests from out of town. If OpenTable isn’t your favorite, Urbanspoon is another great option. And here's a winter squash recipe that's perfectly in-season in Washington for March: Baked Winter Squash Photos by Flickr user Tony Buser and William Hook Comments: Charles Klein March 6, 2011 These are all really great choices -- especially Seafood Watch, I've become, perhaps, hyper-aware of the sustainability of seafood recently. Fortunately there are lots of good places in San Francisco that are just as vigilant as me! I'd love to propose another choice called Memorable Meals, it looks like it just came out -- but I love it because it helps me keep notes on the recipes I adapt, it's really quick and foodie friendly: http://www.memorableapps.com/meals THANKS! iphone these five apps are really cool .food geeks are going to luv it.thanks for sharing. luudanh great list . many thank

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Foodista Fives - Chef Jay Weinstein By: Elyse Prince Published: March 6, 2011 Foodista Fives is a weekly, fun food-related list shared by someone in the culinary world that relates to their line of work…Is there a chef, cookbook author, restauranteur, food blogger that you would like to see featured on Foodista Fives? Let us know in the comment section below! Jay Weinstein, a chef trained at the Culinary Institute of America, is a New York based food writer, editor, culinary instructor, and author of three culinary books. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler, and numerous other publications. His latest book, The Ethical Gourmet, focuses on ecologically sustainable fine foods. He teaches culinary arts at The Natural Gourmet Institute in New York City. Top Five Things You Can Do to Build a More Sustainable Food System Choose organic dairy and meat: The impact of saving many acres of livestock-feed farmland from chemical pesticides and fertilizers is bigger than any organic apple or carrot choice. If you’re only going to pick one category to go organic with, make it count. Work disposables out of your life: Shocking as it seems, Asian countries have been deforested in the name of disposable chopsticks. Now the wood for them comes from Canada and the United States. Carry your own reusable sticks, and skip the take-out containers, paper towels, and over-wrapped consumer goods wherever you can. Only take one napkin. Prioritize plant-based food in your menus: Make one day a week a vegetarian day. You’ll discover scads of new foods and ingredients, and lower your carbon footprint. Buy Fair Trade and humane certified products: Buy Fair Trade and humane certified products. Certified Fair Trade goods are made without abusive or slave-like labor practices, and are produced in environmentally sound ways. The price difference is small, but the impact is large. Drink tap water: Even replacing a tap-water filter regularly creates less pollution than trucking water from place to place in plastic bottles. America is blessed with some of the best quality water on earth. Recognize the value of your local water and fight to preserve its purity rather than outsourcing. Comments: JayWeinsteinSeattle December 24, 2012 Wow this such a great article and the tips are very comprehensive. For sure many entrepreneurs with small and big businesses are going to benefit from this. Keep it up!

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Julie and Julia Every Single Day By: Anthony Adragna Published: March 6, 2011 Talk about commitment. Lawrence Dai is a student at Northwestern University and by now, one of the world's leading experts on the movie Julie & Julia. A quick summary in case you've never seen the movie: Julie Powell (Amy Adams) decided to prepare all the recipes in legendary chef Julia Child's cookbook in one year and blog about the results. So the movie is a biopic of Child, but also an in-depth chronicle of Powell's efforts as well. Many people loved the half of the movie about Child and disliked the part about Powell. So, our dear friend Lawrence decided to chronicle his opinions by blogging about watching a movie about a woman who blogs about cooking another lady's recipes. Got that? That's pretty much the premise of his experiment. Well, he's on day 94 now and still going strong. In recent days, he profiled the many loose ends that watching the movie stirs up for him, profiled the actress who played Julia Child's bridge teacher (EXTREMELY briefly) in the movie, and talked about his 20th birthday celebration (Julie and Julia style). Let's give Lawrence some sense of purpose. Check out his blog right now. Photo from New York Times

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More Fats Please! By: Grace Geiger Published: March 6, 2011 Fats have typically been demonized in the health and nutrition community as something to be avoided. For years low fat, no-fat, non-fat and reduced fat have been synonymous for “healthier.” However, nutritionists and food experts alike have recently stepped forward to advocate for “good” fats and to stop the habit of equating low-fat options as the automatic better choice. In a recent article by Kristin Wartman at Civil Eats, she remarks that ever since the Los Angeles Times reported that carbohydrates and sugar, not fat, are now to blame for America’s obesity statistics, food writers and nutritionists like Martha Rose Shulman have been getting on the “no low-fat” bandwagon, and the movement seems to be gaining momentum. Over at NY Times Dining and Wine, Melissa Clark supports this pro-fat stance in her piece in which she lays out the argument over coconut oil’s health benefits. She begins by explaining how coconut oil used to be considered incredibly unhealthy. However, two main groups have brought to light the benefits and uses of this white globby goo. Vegans have been using coconut oil for quite a few years now as a vegan substitute in baked goods, but now scientists have been investigating coconut oil, and more specifically, virgin coconut oil, and are finding the results to be more positive than once thought. In light of all this fat talk, I started to think a bit about my own fat habits (besides eating late night french fries). What's your stance on when and what to use when it comes to fats in your cooking? Personally, I’ve always been a huge fan of butter and do not shy away. I’d rather just use less butter than any type of butter substitute and have always just leaned towards moderation over low-fat replacements. And in honor of all things butter, here is a butter-filled tart crust to melt your anti-butter heart: Perfect Tart Crust Photos by Flickr user Last Hero, Veganbaking.net Comments: Sheila March 6, 2011 I'm a fan of fat, myself! I find that I have a way easier eating a moderate amount if there's some fat in what I eat. When I'm just eating carbs and protein, I feel hungry all the time. Food without fat doesn't taste as good. That's why diet food is often full of sugar, MSG, and other additives to make it still taste even remotely okay. Fat regulates blood sugar better than carbs, because it is digested and enters the blood stream more slowly. Now, you do have to be careful, because fat has 9 calories per gram rather than 4 like carbs and protein. But it's also way more satisfying, as long as you are paying attention to what you eat. Last of all, fat helps the body obtain and absorb fat-soluble vitamins, like A, D, E, and K. From personal experience, I've known low-fat dieters to either feel deprived all the time, binge periodically, or even diet religiously and still gain weight. Meanwhile, people who eat a more balanced diet can more easily cut a few calories and lose weight, without cutting out whole food groups. I wrote a whole post on this awhile back: http://agiftuniverse.blogspot.com/2010/08/in-praise-of-fat.html I've always been a believer in fat, but the more I experiment between fat and carbs, the more I find fat makes me feel better and stay healthier than a carb-heavy diet.

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Seasonal Sunday: March 6-12 By: Alisa Escanlar Published: March 6, 2011 We’ve waited long enough for spring to come, rounding up the Farmers’ Markets we finally see early signs of spring coming out. This is the best time of the season to get some Fiddlehead ferns, Nettles, and Sunflower Sprouts. Here’s a list of the featured Farmers’ Markets this week: Northeast In Connecticut at Georgetown’s Winter Farmers Market, they have Cabbages, Brussels Sprouts and Fresh Salad Greens. The Market opens Sundays from 10 am to 2 pm. In Massachusetts, Red Fire Farm will be one of the local farms bringing in lettuces, collards and other fresh veggies for the Wayland Winter Farmers Markets . The Market opens Saturdays from 10 am to 2 pm, until March 12, 2011. Southeast In Georgia, Decaturs Farmers Market offers spinach, collards and chard.  The Market opens from 9 am to 12 noon, located at the corner of E. Trinity Place and N. McDonough St. 1 block south of the square. In Tennessee, you can get your fresh veggies at Franklin Farmers Market. They have cabbages, sweet potatoes, squash and greens.  The Winter Market is open every Saturday from 9 am to 12 noon. Northwest In Wyoming,you will find a bounty of onions, leeks, beets and carrots at Cheyenne Winter Farmers Market. The market will open on Saturdays from 10 am to 2 pm inside the historic downtown Cheyenne Train Depot. The West Seattle Farmers Market today March 6, will feature new items like Fiddlehead Ferns, Black Truffles and Nettles. The market opens at the University District on Saturdays from 9 am to 2 pm and at West Seattle on Sundays from 10 am to 2 pm. Midwest In Ohio’s Clinton County Farmers Market there’s a good selection of mixed lettuce, spaghetti. squash and butternut squash. The market opens Saturdays from 9 am to 12 noon. In Missouri, the Winter Columbia Farmers Market features Spinach,Sweet Potatoes and Squashes. The market opens Saturdays from 10 am to 2 pm inside Rockbridge Christian Church. Southwest In Utah, Fowers Fruit Ranch offers a bounty of apples, pears, and oranges at Market on State , Salt Lake City's winter farmers market.  The market opens on Tuesdays from 3 pm to 7 pm and Saturdays from 10 am to 4 pm. In Santa Rosa, California you can get your Rutabaga, Romanesco Cauliflower and Swiss Chard at Tierra Vegetables Fruit Stand . They are open Fridays from 11 am to 530 pm, and Saturdays from 10 am to 4 pm, located at Airport blvd. and Hwy 101 (between 101 & Fulton Rd.) 651 Airport Blvd. Finally, here are some recipe suggestions for this seasonal bounty: Stir-Fried Fiddleheads Cabbage Rolls Cauliflower Souffle Photo by kthread, Kristen Taylor of Flickr http://www.marketonstate.com/

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10 Great Mardi Gras Recipes By: Sheri Wetherell Published: March 7, 2011 Bourbon Street Beignets King Cake Rum Raisin Calas Crawfish Jambalaya Seafood Gumbo Grits and Grillades Dirty Rice Oysters Rockefeller Crawfish Etouffe Fried Okra

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Pork: How Will You Be Inspired? By: Kelsey Ganes Published: March 7, 2011 Earlier this week, the National Pork Board launched a new advertising campaign - "Pork: Be Inspired." After over 25 years of comparing pork to chicken as "The Other White Meat" it seems the Board has decided it was time to embrace our differences and exalt pork for being, well, pork. With over 82 million consumers, it is high time to target the army of bacon lovers instead of trying to convert Americans away from chicken or beef. While beef ("It's What's For Dinner") has a long-established history as the "star" of the American meal, one of the major recent trends in American dining is diversification. From alternative grains to unusual vegetables, why not give meat a makeover too? Here are a few of my favorite pork recipes... Pork Kebabs with Pineapple Rice - Annie's Eats Balsamic Roast Pork Tenderloins So how will you be inspired? Comments: Denise Romeo March 7, 2011 In our home, pork is not the other white meat, it is the only white meat since my husband does not like chicken. As parents of two teenage boys, we cook with a lot of pork. Many classic Italian dishes use pork or bacon like Pasta alla Amatriciana, Carbonara and Pork Saltimbocca. We even make our own sausage. Check out our blog site for lots of recipes for pork. Rebecca Collins I'm lucky enough to never have to purchase pork in the store. My farmer (he's my significant other, AND a farmer!) and I will be butchering three pigs this coming weekend, and while I don't relish the very first step in this process (I refuse to be present, actually) I really love the rest of it - cleaning and cutting the meat, making sausage, and wrapping it all for the freezer. I can't wait to make pork loin stuffed with dried prunes and apricots and garlic, pork chops on the grill, and pineapple-roasted ham. Breakfasts will be filling again, with sausage and bacon to prepare with our eggs, or the occasional ham steak. For us, there's no comparison between pork or any other meat - when the table is set with a meal we've raised ourselves, the food is extra satisfying!

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Shark Fin Debate Heats Up By: Anthony Adragna Published: March 7, 2011 One of the main ingredients in a culturally important dish, which stood for power and wealth for many generations, is the shark fin. It has become a source of debate and conflict throughout the world. Hawaii passed legislation that will make possession of shark fin an offense subject to a $5,000 to $15,000 fine for the first offense after June 30, 2011. Now, California, Oregon and Washington have introduced similar legislation. As the debate heats up, here's a quick guide to what's going on: What is shark fin? Well, it's exactly what it sounds like. A fin from any number of shark species from around the world. One of the most controversial parts of the debate involves how the fins are harvested. Often times, the sharks will be hoisted onto ships alive, their fins will be removed, and they will be thrown back into the ocean where they will sink to the bottom and die. California assemblyman Paul Fong, who supports the ban, said, "It's like removing the tusks from elephants and paws from tigers. If sharks fall like a house of cards, the rest of the ocean will fall." Is that the main argument against it? It's not. After all, many of the foods we enjoy on a regular basis (chicken, beef, for example) are subject to inhumane conditions during their lives, but we wouldn't dream of banning them in the United States. No, in addition to the concerns about how the fins are harvested, researchers warn of the devastating environmental consequences with the practice. More people can now afford the expensive dish, and researchers fear 73 million sharks are killed for their fins annually. What are the arguments against the ban? Most of the people who oppose the ban say its anti-Chinese legislation, designed to remove a key part of their heritage.  Leland Yee, who is running for mayor of San Francisco, opposes the bill and calls it "an attack on Asian culture." Fisherman claim that they use the entire carcass of the shark and say that the fin cannot be imported unless the entire animal is utilized. Have people responded to those claims? Yes, they have. My first response is that we should hope that the Chinese culture won't collapse without one dish that is currently devastating our oceans. Other cultural practices that people have considered important include female genital mutilation and slavery. We wouldn't defend those today. Just because something is a cultural delicacy doesn't mean that it should avoid scrutiny with additional knowledge. Finally, chef Gordon Ramsay looked into the practice and his footage disproves the claim that all the shark is used. Photo by Flickr user jmurawski Comments: Bailey March 8, 2011 Your article was a very interesting read but I was hoping for a more educational response at the end when you compared the controversy with sharks with the human-related issue of female genital mutilation and slavery. I don't understand why didn't you compare it with other issues such as force feeding geese for obtaining the delicacy of foie gras or caging chickens in unsanitary conditions to be quickly plumped up for slaughter? Your regretful response at the end indicated that you have no respect for the Chinese culture. Although some of their social norms are a bit eccentric, I do agree that one dish will not "collapse" Chinese culture. Instead, you could have explored other resolutions such as farming or regulatory fishing with a permit.

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2024-05-23T00:42:18.321809

The Lunch Wagon Gets A Makeover By: Kelsey Ganes Published: March 7, 2011 When most people think of mobile cuisine the first thing that probably comes to mind is taco trucks. While taco trucks can definitely be worth raving about, another kind of cuisine has recently taken to roaming the streets: barbecue. Barbecue trucks have been cruising urban streets across the country for a few years, and it seems like a whole new generation has been cropping up across the country in the past few months. More than just a cooking technique, barbecue is a source of local pride, growing in popularity across the country. Most recently, Josh Saltzman and Trent Allen have rolled out Washington D.C.'s newest food truck: Purveyor's of Rolling Cuisine (PORC for short) and have become quite successful! From a feature in The Washington Post and a gig partnering with a local soul food restaurant. The greatest challenge for barbecue truck owners, explains Tim Carman of the Post, is finding a licensed kitchen to host the smoker. For Maximus/Minimus, Seattle's pig-shaped 'cue truck, this has never been a challenge. A member of Sugar Mountain food operations (including local favorites like Beecher's at Pike Place Market and Bennett's on Mercer Island), finding a cooperative commercial kitchen was built into their design. Like many of its national counterparts, Maximus/Minimus has a specific, limited menu. Featuring pulled pork sandwiches and serving up sides of posole and 'slaw and not a lot else. Smokin' Willie's, a popular 'cue truck in Los Angeles, has a similar menu and reputation - sweet and smoky goodness served up at roving roadside restaurants. So what's next for this growing trend? I'm thinking 2011-12 will see an Asian-infusion and we'll start seeing more Korean BBQ trucks springing up across the country. Maximus/Minimus Photo: Melissa & Bryan Ripkas BBQ Sandwich Photo: Marshall Astor Barbecue Pulled Pork Comments: Ruth March 14, 2011 Great article, nicely written!

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2024-05-23T00:42:18.321809

4 Foraged Teas For Better Health By: Grace Geiger Published: March 8, 2011 Many people hold their ground pretty firmly on whether they are a “tea person” or a “coffee person”. Both can contain caffeine, although the caffeine in tea typically feels less abrasive than a shot of espresso or black coffee. As someone who straddles both sides of the debate, I prefer both at different times and different places; coffee in the morning on the way to work and tea at night with a great book. But, the truth is, many can’t handle coffee for one reason or another and tea is the only choice. Not too shabby, considering there are hundreds of varieties of teas that have known medicinal benefits in addition to great flavors. Daniel Klein recently delved into foraged teas in a piece for The Huffington Post, and more specifically, a foraged mushroom tea called Chaga. The tea is made from a mushroom that grows on birch trees that is then ground into a fine powder to make an earthy, but healthy tea. The article begs the question, what other plants can be foraged from our own backyards? Over at Fat of the Land, blogger Langdon Cook frequently discusses foraging escapades and writes about how to introduce wild foods, including foraged herbs, weeds, and plants into both your kitchen and your life.  Here is a quick roundup of four fun and easy homemade teas that you could forage in your own backyard! 1. Peppermint Tea It’s hard to beat freshly made peppermint tea, especially with a drizzle of honey right before bed. Peppermint is great for your digestive system and has relaxation properties. To make peppermint tea, simply collect the leaves, rip them into smaller pieces, and set them out to dry for about a day. Then, pour boiling water over the leaves and let steep for a few minutes. Peppermint Tea 2. Dandelion Tea Dandelions are the pests of the gardening world and it feels great for gardeners and lawn protectors to mercilessly pull ‘em up by the root. Well, now you’ve got a new use for those dandelion leaves and flowers! If you want to make tea from the flower, steep a handful of them in water for about 20 minutes and then use a strainer to pour out the liquid. Make sure to add a little sweetener like honey or sugar. Dandelion tea is great for your immune system and flushing out toxins. 3. Nettle Tea Nettle Tea is a bit more of an adventure than the other two. You’ll need some gloves, a bowl, and scissors to start. Then, you’ll need to find some stinging nettles. These usually grow along hiking trails (if case you haven’t run into some...ouch!) and are very prominent in Canada and the United States. To make the tea, snip off the “tips” (should be a lighter green), chop them up roughly, and add the tips to boiling hot water. Let steep for 10 minutes. You can add a sweetener if you like. Nettles have fantastic health benefits. They are chock full of vitamins including vitamin C, potassium, and iron and make a great tonic to prevent and cure illness. 4. Chamomile Chamomile (the national flower of Russia oddly enough) can be grown in your own backyard but can also be found growing in the wild. Chamomile is a little white flower with a yellow center. To make tea, pick the flowers and add them to boiling water to steep. Dried flowers can be used as well. Chamomile is most widely known for it's sleep aid properties but is also known to relieve stress. Chamomile Tea Photos by Flickr users Michael_Lehet and Justin and Elise

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2024-05-23T00:42:18.321809

6 Surprising Facts About Starbucks By: Anthony Adragna Published: March 8, 2011 Happy 40th Birthday Starbucks! Hard to imagine a world without the coffee store on every corner, but 40 years ago such a dark world existed. Then, in 1971, the first Starbucks opened in Pike Place Market in Seattle. The first store just sold whole coffee beans. It moved in 1975 to the current location of "The First Starbucks Store" in another spot in the market. When Howard Schultz joined the company in 1982, it was poised for expansion and expand it did. The company went public in 1992 and now has 17,000 locations in 55 countries. Schultz, who came back as CEO in 2008, spoke about the company and its future in an interview with USA Today. In honor of the coffee giant's birth, here are 6 facts you might not know about your favorite coffee shop: 1) How the founders came up with the name: Now, the conventional belief goes that the founders settled on the name of Starbucks because of the character named Starbuck from Herman Melville's Moby Dick. Turns out, that explanation is only partially correct. In a 2008 interview with the Seattle Times, co-founder Gordon Bowker revealed that the name was very nearly Cargo House (which he admits would have been a "terrible, terrible mistake"). Instead, they happened upon the old mining town of Starbo on an old map. The founders thought "st-" words were powerful and Bowker jumped to Starbuck. In Moby-Dick, Starbuck has no love for coffee so the name is purely coincidental. It seems to make sense, though, given Seattle's maritime history. 2) The number of possible drink combinations: According to various reports in 2008, the company offers 87,000 (that's not a mistake) drink combinations to customers. Starbucks declines to say how they arrived at the number, so it could actually be higher or lower. One researcher actually estimated the number of possible combinations as high as 38 million. Regardless of the actual number, it seems fair to say that you can have pretty much whatever you want. 3) Company's Biggest Flop: Well, according to Howard Schultz the biggest flop was the Sorbetto, a Pinkberry-inspired yogurt treat. Part of the company's goal of offering drinkable frozen snacks for customers, the product was launched exclusively in California (and more specifically, Los Angeles) in 2008. Less than a year later, in 2009, they scrapped the idea. Customer reaction was lukewarm and baristas complained the machines were extremely difficult to clean. 4) Poorly Publicized Internet Policy: The company built an in-house digital network that will allow consumers the ability to access internet sites they would ordinarily have to pay for— think Wall Street Journal and New York Times. Starbucks partnered with Yahoo! to enable the internet access, which will now accompany the free Wi-Fi available in all stores. Content from USA Today, Zagat and other internet sites will be featured prominently. 5) Secret Drink Size: Do you think that the smallest size available on any Starbucks menu is a tall? Wrong! Though non-publicized, baristas will happily comply and serve you a "short" drink, if you ask for one. A short (8 oz.) contains the same amount of expresso as a tall (12 oz.), which means a bolder coffee taste. Apparently, customers prefer the "venti" size, which often contains hundreds more calories than a "short" would. 6) Starbucks Prompts People to do Weird Things: Take, for example, one man named Winter. In 1997, he set out to visit every single Starbucks in the world. At the time, the company only had 1,500 stores throughout the world. Now, they have over 17,000. Winter remains undeterred though. In 2007, he was the subject of a documentary and, as this video shows, he recently visited his 10,000th location. Billy Chasen had a much different challenge. After receiving a free drink coupon, he set out to make the most expensive drink at Starbucks possible. The result was a "13 shot venti soy hazelnut vanilla cinnamon white mocha with extra white mocha and caramel." Apparently, it tasted disgusting fresh, but pretty good frozen.

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2024-05-23T00:42:18.321809

Eating (and Drinking) Through New Zealand By: Jameson Fink Published: March 8, 2011 Greetings, Foodista, from New Zealand. I've just left the Marlborough region, home of this country's most famous wineries and HQ for the grape that put New Zealand on the wine map: Sauvignon Blanc. While I certainly had my share of delicious, refreshing, zesty Sauv Blanc, I have also enjoyed an expansive variety of wine, delectable food, and spectacular scenery. I was fortunate to stay at Marlborough Vintners Hotel, where the accommodations were not only aces, but the restaurant was the epitome of local and seasonal. The photo at the top is from their garden, a literal stones-throw from the kitchen. These were the tomatoes I enjoyed each morning atop some thick toast with stupendous-quality ham and swiss cheese. I think I could eat this for breakfast everyday for the rest of my life. So after filling myself with a delicious breakfast it was time to take leave of my idyllic (and far too temporary) home at the Vintners Hotel, and off to Seresin Estate for some excellent Pinot Noir: And a nice view: What's cool about Seresin is that they do more than grow grapes; it's also an active farm. They informed me that due to all the wine I drank, I'd have to earn my keep by milking their cow. No problem! All that work made me powerfully hungry. Headed to Wairau River Winery for a palate-cleansing beer and a lamb and mint kofta salad with beets, chickpeas, feta, toasted pita, mint, and yogurt. Finally, I think I found the perfect dish for New Zealand Sauvignon Blanc: grouper with crisp green beans, fennel, charred tomatoes and an herb/microgreen salad. I enjoyed/devoured this at the Oakridge Resort in Wanaka. Foodista, will you understand if I never come back?

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2024-05-23T00:42:18.321809

History of Vegemite By: Anthony Adragna Published: March 8, 2011 President Barack Obama and Prime Minister Julia Gillard addressed a room of schoolchildren in Virginia on March 7.  Over the course of their visit, one child asked the distinguished world leaders about Vegemite— one of Australia's most notorious food products. Gillard said, "I love Vegemite," but Obama called it "horrible." Much has been made of the food, but little is known about it. Here's some quick information: In 1922, Fred Walker decided that the world needed a spread made from "yeast extracts" that would be delicious and nutritious as well. Dr. Cyril P. Callister was the chief scientist then, and developed a spread from brewer's yeast extracts and vegetables (like celery and onion). At that time Australia already had a spread called Marmite and sales were initially very slow for the new "Vegemite." With time, the spread took off and was adopted by the Australian people as a national treasure. Today, children eat Vegemite from a young age. Most people outside of the country consider it an acquired taste. The spread gained international recognition when "Men at Work" mentioned Vegemite in their hit song "Down Under." The storied product has gone through a recent image redesign in Australia. Parents were concerned about the level of salt in the product, so Kraft (who produces Vegemite) cut salt and boosted vitamins in "My First Vegemite," a new product created with young children in mind. Vegemite Photo by Flickr user Scootie Comments: Amanda March 8, 2011 Vegemite was developed to fill a gap left in the Australian market when Marmite supplies from England were disrupted following the war. It was largely made from the yeast waste dumped by breweries and is a very rich source of the B group of vitamins. What many don't realise is that it is also extremely high in umami - the savoury taste that is one of the 5 basic tastes. It certainly does seem to be an acquired taste for those not brought up on it, but for those of us that were it is indispensable and the main component of care packages sent to Aussies living overseas. Best served spread on hot buttered toast or in a sandwich, but also best spread by the consumer as there can be heated differences over the density with which it should be spread!

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2024-05-23T00:42:18.321809

People Choose the Best New Chefs of 2011 By: Kelsey Ganes Published: March 8, 2011 Earlier in the week, Food & Wine released their list of the best new chefs in America - as voted by readers like you! With ten finalists from each of the ten regions, these 100 new chefs have won over our hearts (and stomachs!) with their entrepreneurial spirit and fresh take on food. Unlike the James Beard Foundation Award Winners, these chefs are nominated and selected based on reader (and eater) votes. Jamie Bissonnette of Coppa in Boston, MA accumulated the greatest number of votes of any nominee, earning him the title of People's Best New Chef - 2011. In addition to an unbelievable menu (featuring everything from Spaghetti alla Carbonara to blood sausage pepperoni pizza), Bissonnette won hearts with his pledge to support local sources and sustainably produced foods - is there really anything tastier than knowing where your food came from? Congratulations, Jamie! Each of these regional winners (and the other 90 finalists) have been nominated and selected for reasons as different as their cooking styles. While Chef Bissonnette was selected for his innovative and locally focused menu, Jason Franey of Canlis was selected and voted for his ability to bring an avant garde touch to Seattle's best-established luxury restaurant and Lee Richardson of Ashley's at the Capital Hotel channels the nostalgia for the Southern food of his childhood into modern crowd-pleasing dishes. Winners by Region Great Lakes Jose Salazar of The Palace in Cincinnati, OH Gulf Coast James Lewis of Bettola in Birmingham, AL Mid-Atlantic Kyle Bailey of Birch & Barley in Washington D.C. Midwest Lee Richardson of Ashley's at the Capital Hotel in Little Rock, AR New England Jamie Bissonnette of Coppa in Boston, MA New York Area David Felton of Ninety Acres in Peapack-Gladstone, NJ Northwest Jason Franey of Canlis in Seattle, WA Pacific Ricardo Zarate of Mo-Chica Restaurant in Los Angeles, CA Southeast Bryan Emperor of Kalu Asian Kitchen in Charlotte, NC Southwest Tim Byres of Smoke in Dallas, TX

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Top Ten Tuesday: Party Drinks for Mardi Gras By: Grace Geiger Published: March 8, 2011 While Mardi Gras, or Fat Tuesday, includes a wide range of fun and lively activities like dressing up in masks and costumes, throwing beads, dancing, sports competitions, parades, and eating lots of delicious food, there is no denying that one of the main features of Mardi Gras, like it or not, is drinking. To get in the spirit, here’s a list of ten Mardi Gras themed beverages inspired by New Orleans tradition: 1. Hurricane Cocktail 2. Bloody Mary 3. Sazerac 4. Mint Julep 5. Pimms Cup 6. Mardi Gras Mojito 7. Ramos Gin Fizz 8. Bourbon Old Fashioned 9. Pearl Necklace 10. Canal Street Daisy Photos by Flickr users Loren Javier and reater

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5 Bizarre Donuts To Sink Your Teeth Into By: Grace Geiger Published: March 9, 2011 “Mmmmm..... donuts.” Homer would agree; donuts are undeniably delicious. Pure decadence with no apologies. From maple bars to jelly-filled powdered sugar coated goodness, we all have our classic favorites. In the food world, donuts have made a bit of a comeback in the last few years. According to a recent NY Times article, donuts have become the hip new pastry in NY and in the food world as a whole (along with mini pies and cupcakes). Small business owners are coming up with new, fun, and creative shop themes and donut concepts to lure and entice donut devotees. Below is a quick round up showcasing what some of these artistic and creative bakers and donut experts have been cookin’ up in their kitchens to feed the masses: 1. The Bacon Maple Bar Voodoo Dougnuts in Portland, Oregon holds the crown for most unusual donut shop, not just because of their voodoo themed concept, but also their unique and interesting flavors. The Bacon Maple is a twist on sweet and savory that sounds scrumptious, but check out other unique flavors like The Loop, made with Fruit Loops, or the scary looking VooDoo Doll donut made with pretzels, raspberry jelly and chocolate frosting. 2. The Magenta Hibiscus Donut Across the country in Brooklyn, Dough has been whipping up some seriously tasty and inventive flavors like the 'Dulce de Leche' and the 'Hibiscus,' which comes in vivid magenta and is made with real magenta flowers. 3. Cornmeal Rosemary Cherry Doesn’t sound much like a typical donut, does it? At Dynamo Donuts in San Francisco, they make gourmet-style pastries with fun flavors like Banana de Leche and Bitter Queen (made with campari grapefruit). You must taste it to believe it. 4. Feng Shui (Green Tea and Chocolate) Psycho Donuts in San Jose is a wacky joint, entirely themed on insanity and mental illness. Flavors include Apricotology (made with...uh..apricots), Jekyll and Hyde (two flavors of chocolate), the Cereal Killer (topped with cereal) and more. 5. Potato Donuts Though not technically donuts, according to the website, these baked goods are donuts made from potato flour giving them a light, fluffy, potatoey taste. Sort of like a mashed potato donut, if you will. The Spudnut Shop, a Charlottesville, Virginia chain, is the last of itss kind so get one before it disappears! Here's a quick donut recipe to inspire your own unique creation: Easy Doughnuts Photos by Flickr users avlxyz,  dno1967b and certified su Comments: vanny March 9, 2011 bacon maple donut at voodoo = heaven! Helen Excellent round-up! I would also include Mighty-O's green tea donuts in the unusual-yet-delightful category.

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An Artisanal Soda Trade Grows in Brooklyn By: Anthony Adragna Published: March 9, 2011 Two new soda companies have sprung up in Brooklyn, NY that aim to do something different when it comes to providing consumers with sweet, delicious beverages. Both have very unique takes on soda. 1) Fresh Ginger Ginger Ale by Bruce Cost: Well, the name does not roll off your tongue easily, that's for sure. Bruce Cost is, however, one of the world's leading experts on ginger. He wrote the book on it, literally. In an interview with Food Network, Cost said that he made 50,000-60,000 cases of ginger ale in his first year. The finished product looks unlike anything you've ever seen before (see the image below). It contains chunks of ginger at the bottom, which Cost says is one of the main selling points. He imports the ginger directly from China and currently offers three flavors (with a fourth in the works)— Original Ginger, Jasmine Green Tea, and Pomegranate with Hibiscus. Impressively, his product is available throughout much of the country already. 2) Brooklyn Soda Works: An artist and a medicinal chemist decide to have a house party. They want to make their own ginger beer to show off for their friends. And thus, a passion is born. Caroline Mak and Antonio Ramos have developed a second career as soda makers in Brooklyn. They use fresh ingredients, which adds to the uniqueness of their sodas, but also means those sodas have to be consumed within two weeks. They started selling at a local market, but are now slowly expanding into restaurants. Their success comes at a time when much of Brooklyn has embraced locally produced, artisanal products. Current flavors include: Concord grape and fennel seed, apple and ginger, raspberry and green peppercorn, among others. Some of their bottles are featured below: Photos by Serious Eats/ Crock Pots and Rooftops

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Are Your Labels Lying? By: Kelsey Ganes Published: March 9, 2011 Maybe, when it comes to genetically engineered (GE) ingredients or the presence of genetically modified organisms (GMO). According to an ABC News poll, 52% of the public feel that genetically modified foods are potentially dangerous and another 13% are uncertain. Unfortunately, the legislation governing genetically engineered ingredients is limited at best and there is nothing requiring companies to provide information on genetically engineered foods on nutritional labels. While this has been a hotly debated topic for over ten years, the debate has been renewed over the past few weeks by new USDA policies and a related article by Mark Bittman, an opinion columnist for the New York Times. One of the major issues on the table, and that which is primarily addressed in Bittman's article, is labeling. Should companies be required to disclose the inclusion of genetically modified organisms? Bittman thinks so. But Glenn Lammi, in a blog post for Forbes.com, defends the right of corporations to protect this information, citing their First Amendment right to both free speech and the lack thereof. Another faction, in ultimate if not specific agreement with Lammi, argues that if the FDA and USDA have determined that GMO-based foods are not any less healthy than organic foods, why does it matter if "GMO" appears on the label? A separate issue relates to the recent USDA approval of genetically modified alfalfa and sugar beets, sparking a debate over whether or not organically raised cows that have been fed genetically engineered/modified grains (i.e. alfalfa) are still technically organic. What are your thoughts? Comments: Sheila March 11, 2011 I think companies should label their GMO products. Yes, some people won't buy them because of that -- but don't we have the right to choose? If enough people chose not to buy GMO foods, perhaps it would stop being so profitable to use them. Though I am not sure GMO's are harmful to consume, I think they're harmful to the environment and I really hate Monsanto's business practices. So, I'd like to know what I should be avoiding if I don't want to support them. concerned consumer I do believe that any animal that is labeled as organic should be feed GMO free food. That is how organic started out and was modified due to big company demands.

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2024-05-23T00:42:18.321809

Food Shortages Throughout the World By: Anthony Adragna Published: March 9, 2011 Given the amount of energy we give to understanding and appreciating the amount of good food out there, we sometimes forget other countries that don't have enough to eat. Perhaps unsurprisingly, countries with poorly organized or repressive governments tend to suffer the most. Obviously, the protests and revolutions in the Middle East have thrown that region into chaos. The World Food Programme, a nonprofit that works to provide food to the needy, now estimates that 2.7 million people in that area of the world are in need of food. They've called for emergency donations to feed the wave of people fleeing the region. The three-month $38.7 million campaign fears countries will cut off food supplies in order to force the support of the people during the conflict. To avoid that, the WFP will purchase food supplies and distribute them. Though unaffected by the most recent conflicts, Somalia has become the poster child for a failed democracy. Lacking a strong central government since the 1990s, the country has descended into a protracted civil war with rival factions fighting for control of the state. One writer has declared it "the Most Dangerous Place in the World." Lost in the violence is the lack of quality food to the people. The WFP reports that it is currently providing food assistance to more than one million Somalis, both in the capital of Mogadishu and in dozens of camps across the country. A devastating drought has further crippled food reserves over the past couple of months. North Korea remains one of, if not the most, closed regimes in the entire world. Reliable data is not available, but published reports suggest that the long-brewing food crisis there continues to worsen. Dictator Kim Jong-Il has been asking countries throughout the world for food, including poor African countries like Zimbabwe. Prior to the worsening of diplomatic relations in 2008, North Korea received more than 400,000 tons of rice from South Korea. The United States is reportedly weighing the resumption of food aid. These examples obviously don't even begin to speak to the scale of hunger that much of the world faces. Nevertheless, it reminds us how lucky we are and why we should appreciate the food we enjoy every day. If you would like to help, please see the WFP's website. Photo by Matt and Kim Rudge

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How To Travel Gluten-Free By: Amie Valpone Published: March 9, 2011 A gluten-free lifestyle doesn’t mean that you have to say good-bye to your social calendar. You can still enjoy care-free meals at your favorite restaurants.  Eating gluten-free doesn’t mean depriving yourself from your favorite foods, instead think of it as a way to focus on healthy ‘clean’ eating with naturally gluten-free foods that are fresh and delicious.  When you are planning a trip or dining out, be sure to keep yourself safe by planning ahead. Make a List of "Safe" Foods Make a list of the gluten-free foods you can enjoy as well as those foods that contain ‘hidden’ forms of gluten.  This way, you can refer to your list when you are faced with a dining dilemma. Keep it Simple Vacations and traveling often poses challenges because of the vast array of different ethnic cuisines.  Be sure to ask your server and the chef about the ingredients used in all sauces, marinades and dressings as these are common spots to find gluten.  To keep it safe, stick with plain food when dining out.  Try a piece of poached fish or chicken, baked tofu or a plate of freshly steamed vegetables with avocado, sea salt and pepper. Call Ahead Call the restaurant or stop by during the non-busy hours to talk with the chef and managers.  I usually call the restaurant around 3 o’clock, just between the lunch rush and the dinner crowd as this ensures I have enough time to talk with the appropriate contacts and get the correct answers that I need.  Touching base with the chef before you arrive for your meal will alleviate any questions you may have and will help you enjoy your dining experience, giving you the peace of mind that your meal is safely prepared Communicate With Restaurant Staff When you arrive at the restaurant for your meal, be sure to also alert the wait staff that your meal requires special handling.  Then, proceed to order your meal with exact ‘gluten-free’ instructions such as, “Please prepare poached halibut with no sauces, marinades or dressings, simply a squeeze of fresh lemon juice, sea salt and pepper along with a side of baked sweet potato and steamed green vegetables.”  Be sure to make the server aware of your allergy or intolerance to gluten and that you become very sick if your instructions are not followed exactly. Gluten-Free Friendly Restaurants Many restaurants now cater to us gluten-free folks and offer gluten-free meals and menus.  There is a list of restaurants that carry these gluten-free meals at Gluten Free Restaurant Awareness Program and also by contacting your local celiac support group. Carry Your Own Snacks Pack portable snacks in your bag at all times during travel to ensure you have a gluten-free nibble on hand when you are faced with a world of gluten-only options.  I like to pack homemade trail mix with cashews, almonds, dried cherries and dried cranberries along with chopped vegetables such as carrot sticks or cherry tomatoes, gluten-free crackers, pretzels and portable hummus.  These snacks are delicious, ‘clean’ foods that are easy to carry and easy to pop into your mouth on the move. Just remember to plan ahead, familiarize yourself with the restaurants cuisine and know the alternatives that you can have prepared to ensure a safe, enjoyable and delicious meal.  The fun of traveling and vacationing is to enjoy yourself, your new surroundings and the unique cuisines.  Don’t let your gluten-free lifestyle intimidate you and keep you from living your life to the fullest and eating the foods you enjoy, just be sure to stay focused on keeping yourself healthy and happy while eating fresh, ‘clean’ meals and snacks comprising of lean proteins, heart-healthy fats, vegetables and fruits.  Here are a few of my favorite ‘clean’ dishes that are easy to whip-up and delicious anytime of the day. Edemame Guacamole with rice cakes Greek yogurt with agave nectar, slivered almonds, nut butter and gluten-free granola Fresh crudités with salsa and avocado slices Baked corn tortillas with bean dip, shredded cheese and chopped vegetables Organic turkey slices wrapped in steamed kale with cooked jasmine rice Banana, Swiss chard, spinach, apple and flax seed smoothies Chopped grilled chicken with walnuts, dried cherries, curry powder and spinach Here is an easy Gluten-Free Guacamole recipe that I enjoy when traveling. I create this guacamole the night before my travels and store it in a sealed Tupperware to enjoy with chopped fresh vegetables throughout my trip. Smoked Chickpea Guacamole Serves 2 2 avocados, peeled, pitted and cut into chunks 1 cup chickpeas, drained and rinsed 1 Roma tomato, diced 1/3 cup fresh cilantro, chopped 2 scallions, chopped 1/3 cup red onion, chopped 1 Tablespoon lime juice 2 Tablespoons lemon juice 1 teaspoon white balsamic vinegar 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon sea salt 1/3 teaspoon pepper 1/4 teaspoon curry powder In a large bowl, combine all ingredients; gently toss until combined.  I preferred to keep the avocado chunks in the guacamole instead of completely mashing them, as this gave the guacamole a beautiful appearance and was easier to eat atop crackers. Serve with gluten-free crackers, atop a salad, spread onto a sandwich or as a dip with crudités. Enjoy! This recipe can be viewed at The Healthy Apple. Feature photo by: Juliopfe Comments: Andy This is a good article and the recipe looks delicious. However, I do have a critique regarding communicating with restaurant staff. It is not up to a restaurant to cater to everyone's dietary restrictions. The idea that a restaurant is obliged to follow your instructions EXACTLY when preparing a dish is not practical, and quite frankly, a bit ridiculous. This is an unfortunate by-product of "the customer is always right" mentality that is pervasive in the U.S. Thankfully, there is a backlash developing against these types of requests, as highlighted by this recent NY Times article: http://www.nytimes.com/2011/03/05/nyregion/05puritans.html If you become very sick if your instructions are not followed EXACTLY, then perhaps you should not be eating out, or maybe you should only be eating at restaurants that cater to your particular dietary needs. I, as a vegetarian, am not going to walk into a steak house expecting that they prepare me an all-vegetable dish that is not on the menu. Why? Because having worked in many busy restaurant kitchens, I know A.) it is not always practical, B.) any self-respecting chef despises these types of requests, and most importantly, C.) the dish probably won't be very good anyway seeing as how it is not something the restaurant usually prepares.

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Men, Women, and Why We Eat Meat By: Janice Harper Published: March 9, 2011 What does our culture tell us about food, and what does food tell us about ourselves and the cultures we live in? Tune in each Tuesday as I pull out my Ph.D. and write on the anthropology of food in a weekly feature, "Food and How it Gets That Way." Between the crashing economy and the ever-mounting evidence that a daily dose of red meat is about as healthy as swallowing plutonium, Americans are fast taking to a plant-based diet that leaves us so healthy and choc full of energy we could wrestle a wild beast – were we so inclined.  But modern humans tend to avoid beastly combat, preferring to get our carnivorous fixes the easy way, which is to say, nicely packaged and ready to grill.  Which isn’t all that different from our prehistoric ancestors who, it turns out, were a lot like Fred Flintstone after all – sitting down to the dinner table and bellowing, “Wilma!!” -- who would obediently deliver his mastodon steak cooked just the way he liked it.  Well, maybe it wasn’t quite like that, but the prevailing image of “man the hunter” has given way to new thinking about how and what early humans ate.  It is true that modern humans are omnivores – our bodies are designed to consume both meat and plant-based diets.  And not only has the evolution of the human brain made us better hunters, but anthropologists are reaching a consensus that the concentrated proteins of a meat-based diet contributed to the development of the human brain.  In other words, being smarter didn’t just make it easier to obtain meat, but eating meat has made our species smarter.  But in the late 1960’s and early 1970’s, as more and more women began entering doctoral programs – including anthropology – the questions these researchers asked began to change.  No longer were only male activities studied, but the activities of females were increasingly examined – and their contribution to household economies gained new focus.  We now know that early humans hunted in bands that included women and children.  We also know that as populations increased, meat became more scarce, leading to greater dependence on the nuts and berries women gathered.   Meat was not only scarce, but because meat was difficult and risky to obtain and could not be easily preserved, the contributions of women who gathered plants, roots, berries and nuts, was crucial to human survival.  While meat may have been an excellent source of protein, plants were a more reliable source of calories.  But because plants do not typically survive as long as animal bones do, the evidence of plant-based diets is more difficult to uncover.  But with better technology and some remarkable discoveries, we now know that humans depended on a plant-based diet, and that they cooked their food more commonly than previously thought.  But because obtaining meat was such risky business, once it was obtained it was highly prized.  So whoever could provide it, and more importantly, distribute it, gained prestige.  Whoever received the choicest cuts also gained prestige – so the distribution of meat protein played an important role in social stratification as a person’s status was recognized by the quantity and quality of the meat received.  Yet hunting meat with rudimentary weapons could be foolhardy, particularly in savannah environments where there was limited protection from predators.  Consequently, early humans were in many cases more likely to scavenge than to hunt.  Cut marks overlying teeth marks on the remains of animal bones indicates that early humans often feasted off the remains of animal kills that other animals had hunted.  With the advent of agriculture, however, humans began to migrate across the globe, settling in communities where they could work cooperatively and protect against marauding predators.  Unfortunately, the shift from hunting and gathering to cultivating more food had its costs.  The concentration of the population increased infectious diseases, leading to increased infant mortality.  Tooth decay increased and bone density decreased as diets and exercise patterns changed.  Women and men assumed more distinctive roles as women remained closer to home to cultivate their farms and raise their children, while men engaged in hunting expeditions, commerce with neighboring villages, and warfare.  Modern humans evolved about one hundred thousand years ago, and there remains a great deal of debate about the paleo-diet that contributed to our early development.  But what is generally accepted is that women played a far more crucial role in the diet and economies of early humans, that the human body is designed to consume both meat-based and plant-based diets, and that scavenging for animal protein was common and an important source of protein. But modern times have brought us modern troubles.  Meat is no longer hunted by most humans, but is raised in surreal conditions that produce genetically-modified, radiated and anti-biotic laced flesh that our bodies may or may not be prepared to process.  And the waters and soils in which our fish swim and crops grow is saturated with toxins that we know cause grave damage to our bodies – particularly as they are developing in the womb or in childhood.   The human species has thus far proven to be resilient and our bodies have consistently changed to accommodate new stressors.  But evolution takes time – time our individual bodies do not have to adjust to as technology maximizes our dietary production, but often minimizes our ability to meet our dietary needs.  Whether we choose to be carnivores, herbivores or omnivores, like our early human ancestors, we are likely to get the calories we need.  But unlike our early ancestors, no matter how grave our economic means, we have far more choices about how we obtain these calories.  So next time your stomach starts to grumble, skip the road kill and the weeds.  But choose wisely.  And even more importantly, remember that it wasn’t only protein and calories that enabled our modern minds to develop.  It was also mutual support.  By working, playing and eating together, early humans fought off predators, invented new technologies, and changed worlds.  One meal at a time.

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10 Quick and Simple Marinades By: Anthony Adragna Published: March 10, 2011 1. Bul Go Gi 2. Dry Rub Marinade 3. Szechuan Sauce 4. Salmon Steaks 5. Mediterranean Marinade 6. Greek Marinade 7. Marinated Flank Steak 8. Beer Marinade 9. Ginger Coconut Marinade 10. Teriyaki Marinade   Photo by Gudlyf

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Charlie Sheen's Winning Recipes By: Sheri Wetherell Published: March 10, 2011 With so many of Charlie's interviews happening in his kitchen, we've been wondering how we can connect this amazing phenomenon to food and cooking, but before we could jump on the #tigerblood bandwagon, Charlie decided to take care of it for us! Thank you very much Mr. Sheen!!! Charlie Sheen's Winning Recipes from Charlie Sheen Comments: Susie's Homemade March 10, 2011 That is hilarious!!

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Sardines Are Everywhere! By: Kelsey Ganes Published: March 10, 2011 This week wraps up a series of fishy events - literally. Tuesday, millions of sardines washed ashore in Redondo Beach, CA, clogging the Redondo Beach Marina. As for Ash Wednesday, celebrants in Spain have an interesting tradition for winding down after Mardi Gras: Entierro de la Sardina or the Burial of the Sardine, a carnival parade which parodies a funeral procession. While these two events are not in any way related, it seems like comedic timing at its best! The Burial, a mock-funeral culminating in the ceremonial torching of a large faux-sardine, has been an annual Ash Wednesday tradition for centuries, symbolizing the burial of the past and the hope for a society reborn and transformed for the better - sounds pretty good, right? In Redondo Beach this week, the sardines were much less a source of entertainment and a much greater inconvenience - not to mention the environmental impact. What happened? Well, we're not entirely sure. According to the Los Angeles Times, scientists believe that something (this is the part we don't know) forced the massive school of sardines into the area around King Harbor on Monday night. The school was so dense in the shallow waters that it is believed that the fish simply depleted the available oxygen supply and well, drowned. With cleanup well underway (so far over 35 tons of dead fish have been collected and it is speculated that another 30 or so tons have already sunk below the surface) the harbor faces another challenge - keep cleaning up or let nature take its course? On the one hand, the fish are clogging the surface of the water, the harbor and marinas and the beaches, but cleanup is incredibly expensive- ew, gross. On the other, this is a natural occurrence and, as a part of the natural cycle, why not let them decay and replenish the natural ecosystem - the circle of life and all that jazz. So, what's the problem?, you may be wondering. Well, if the decaying fish do act as fertilizer, there maybe an unwelcome algae bloom or bacteria explosion - both of which can rapidly deplete the natural oxygen levels in the water and, you guessed it, wipe out any remaining marine life, starting the cycle all over again. Photos: A couple troll their little boat through a mass of dead fish in the King Harbor Marina. By Don Bartletti for the Los Angeles Times 060 Las Burras - Entierro de la Sardina by Mataparda

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Thirsty Thursday and Leftover Wine By: Anthony Adragna Published: March 10, 2011 Selling wine by the glass in restaurants is a phenomenon that has exploded over the last 20 years. In order to get two varieties of wine among two people or perhaps to limit themselves to one glass, customers now often pick the glass over the bottle. Some states are experimenting with "corking fees," which would allow customers to take a bottle home with them if they can't finish. Virginia just passed legislation that enables customers to bring their own wine to restaurants. In spite of these efforts, many restaurants now face the question of what to do with unfinished bottles of wine. Many have thought of some pretty creative solutions: Camino restaurant has launched red and white wine vinegars. Demand has grown so high that the owner plans to launch a third barrel for aging. Salumeria Rossi in NYC gives any bottle of wine with one glass or less remaining to the kitchen. The wine gets turned into marinades for meats for the next day's specials. Arrows Restaurant turns leftover sweet wines into sorbets and granitas. The chefs interviewed for the piece ascribe to the philosophy that no good kitchen should waste food. That's something we should all get behind. Photo by Walt Stoneburner French Vinaigrette Comments: Jadeno March 10, 2011 Here in British Columbia, you can take the wine you don't finish home with you. The cork has to be inserted as effeciently as possible and the bottle itself has to be transported in the trunk of a vehicle, but other than that, it's pretty straightforward... No extra corkage fees. That seems silly. You paid for it! A corking fee is what you pay to have your own wine (not purchased at the restaurant) served to you by staff at a restaurant.

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Update on Gaga Breast Milk Ice Cream By: Anthony Adragna Published: March 10, 2011 In case you missed the earlier post on the subject, a UK store has invented an ice cream made from human breast milk. Called "Baby Gaga" and served by someone dressed to resemble the pop singer, the product certainly got worldwide attention after its release. Nevertheless, a few snags have emerged. First, the UK removed the ice cream flavor, saying it might not be fit for human consumption. Two complaints were filed by members of the public about the flavor, and the shop complied by removing the frozen treat from its store. But, good news! After exhaustive testing, the UK government found the ice cream was safe for human consumption. In spite of that good news, greater trouble may be on the horizon for the ice cream makers. Lady Gaga herself plans to file a lawsuit against the company, calling the ice cream ‘nausea-inducing’ and ‘intended to take advantage of [her] reputation and goodwill.' The store owner responded that the pop princess could not trademark the word "Gaga," since it's one of the first words to come from a baby's mouth. He may have some trouble, though, since he used a woman dressed just like Lady Gaga to sell his ice cream. You can see the lady used to market the ice cream and the store's owner in the picture above. We'll see what happens in the coming days. Photo by Pursuitist

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3 Pieces of Edible Art By: Grace Geiger Published: March 11, 2011 Cooking is a complete sensory experience. Your sense of sight, taste, smell, and even sound are all ignited as you chop, mince, sauté, and squeeze. Cooking, at the highest level, is an art form and food presentation can be as important as the taste of the food itself. Just like a painter, a chef must consider texture, volume, shape, and color when deciding how to present his dish. Like chefs, traditional artists have used food as a medium for their work, resulting in some truly spectacular food art creations. The Edible Book Festival in Seattle is one example of a festival dedicated to representing literature through food art, usually focusing on word play (e.g., “The Life of Pi(e)” showing pie in all it’s baking stages). For more cool images, check out the NY Times Food and Dining art gallery here. While some may debate whether food can truly ever be considered art, at least in meal form, below are 3 examples of some larger than life food art creations that demonstrate the visual power food. 1. The Giant Citrus Sculpture at the French Lemon Festival 2. Butter Sculptures 3. Amazing Latte Art And these colorful fruit kebabs celebrate food's natural vibrancy: Fruit Kebabs Photos by Flickr user RUD66 and D.A.K.Photography

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Food Insurance By: Barnaby Dorfman Published: March 11, 2011 Disasters like the earthquake in Japan get us all thinking about how prepared we are for the unexpected. While most people pay for a variety of types of insurance, including auto, home, health...do you have insurance for your access to food? Unlike policies that send you a check after something bad happens, Wise Food Insurance, sells an interesting line of disaster preparedness kits. Their products range from $28 kit for a couple to survive for 72 hours, up to the Ultimate Family Pack for $19,999 to feed a family for a whole year! Amazingly, it contains 108 buckets of food and over 3 million calories! The contents are freeze dried and specially packed in mylar pouches filled with nitrogen; supposedly this will give you 25 years of shelf life on this "insurance policy." Package specs include: 3 4,320 Food Serving Package 2 Water Pitcher with Filter 5 Replacement Pitcher Filters 10 24 oz Water Bottle with Filter (Dom) 13 Replacement Bottle Filters (Dom) 1 Year 6 Months Total Calories 3,017,952 3,017,95 Number of Days 365 180 Calories Per Day 8,268 16,766 Number of People 5 5 Calories Per Person/Day 1,654 3,353 Meals: Beef Teriyaki and Rice Brown Sugar Oatmeal Cheesy Lasagna Cheesy Macaroni Chicken Ala King Chicken Teriyaki Creamy Chicken Pasta Creamy Potato Soup Creamy Tomato Basil Soup Honey Glazed Granola Multi-Grain Cereal Southwest Bean and Rice Stroganoff While we like the idea of being prepared, we wonder where would the average family store nearly 2,000 pounds of food! Most disaster preparedness guidelines suggest at least three days of supplies, but something between these extremes is likely the best choice for most of us. Are you ready?

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Ground Beef Recalled in 10 States By: Sheri Wetherell Published: March 11, 2011 Over 14 thousand pounds of ground beef that is potentially contaminated with E. coli has been recalled from 10 states. The beef came from Creekstone Farm Premium Beef but was repackaged into consumer-sized portions and rebranded under various retailers. The beef was distributed in Arizona, California, Georgia, Indiana, Iowa, Missouri, North Carolina, Ohio, Pennsylvania, and Washington. The U.S. Food Safety and Inspection Service is working on tracking down all the retail outlets and has so far located all the outlets in Missouri: Price Cutter, Ramey, Country Market, Murfin, Mike's Market, Smitty, and Bistro Market stores. The specific bacteria, found during a routine inspection by one of the retail outlets, are O157:H7, a very nasty form of E. coli. The very young, elderly and those with compromised immune systems are particularly susceptible. Symptoms include dehydration, bloody diarrhea, and can lead to kidney failure in severe cases. Always take precaution when handling raw meat and be sure to cook meat thoroughly to an internal temperature of 160 degrees Fahrenheit. For more information about the recall visit the USDA Food Safety and Inspection Service.

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Sending Help to Japan By: Sheri Wetherell Published: March 11, 2011 After suffering a massive 8.9 magnitude earthquake (the strongest in over a century) and devastating tsunami this morning, Japan continues to reel from aftershocks and loss of life. Mother Nature's destruction leaves many of us with a feeling of helplessness as we watch the aftermath on the news. In addition to sending our thoughts and prayers, we can do more. We can send monetary aid. Below are some of the most favorable charitable, non-profit aid and relief organizations currently talked about on Twitter: Global Giving Oxfam The Red Cross Photo by: Global Giving Comments: Sreemoyee Raina... March 12, 2011 Hi, I am a clinical psychologist and a child life specialist with 5 years of work experience along with a lot of volunteering experience in different parts of the world in health camps and relief camps. I would like to extend my help in Japan relief camps. can you please help me. Thanks Regards Raina Sheri Wetherell Hi Raina, It's wonderful to hear that you'd like to help! We're not connected with any particular organization, but I would recommend contacting one of the ones listed in the post above to see what volunteer opportunities are available. Best of luck!!

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Thomas Keller Appointed Chevalier By: Kelsey Ganes Published: March 11, 2011 Later this month, Chef Thomas Keller will be awarded the highest possible honor in France - an appointment to the French Legion of Honor. Established by Napoleon Bonaparte in 1802 as a new system of honor to replace the recently abolished orders of chivalry (at the request of Napoleon during the French Revolution), the Legion of Honor remains the highest decoration in France. It is no wonder why Chef Keller has been named a Chevalier - in addition to his vast collection of awards, two of his restaurants (the French Laundry and Per Se) have earned a 3-star rating from the Michelin Guide, making him the only chef to garner two such awards simultaneously. All of his accolades aside, while Chef Keller is not the first American to be named a Chevalier, he is the first American man. While historically it seems as if it is always the other way around, the first two Americans honored by the Legion were both women - famous, fabulous women: Julia Child and Alice Waters. Photo by: American Culinary Federation

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2 Baffling Diet Decisions By: Anthony Adragna Published: March 12, 2011 This is the season to get outside and to give something up for the Christian celebration of Lent. Two men have taken interesting paths to realizing those dreams. 1) Joe D'Amico (McDonald's-based diet): This Chicago man plans to run the Los Angeles Marathon on March 20. He calls himself the "McRunner" because for the 30 days leading up to the race (he's on day 22 now) he plans to eat nothing but McDonalds. According to the Chicago Sun-Times, D'Amico says he's feeling well and ready for the final push. His run will go to a good cause. For every person who becomes a fan of his on Facebook, $2 will be donated to Ronald McDonald House charities (he will raise $2,500 separately). D'Amico has no formal agreement and claims, "I love McDonald’s and I love running." 2) J. Wilson (Beer-based diet): In honor of Lent, Mr. Wilson has decided to reduce his diet to water and 4 pints of beer a day. That's right, he's only drinking beer (and blogging about it). He has the guidance of a local doctor and preacher in his quest, which will amount to just under 1,200 calories a day. He says that his goal is to never become drunk and added, "It's not like a joke." Photo by Fooyoh/ James Cridland Comments: Chris March 12, 2011 For Lent I considered giving up chocolate- but that meant mole was taboo (deal-breaker). Next on my list was my job, but, my spouse pointed out that we're in the construction business- which makes it less than a sacrifice. I would have said dog hair- but the dog is long gone. So I'm down to stress. Something I both covet and hate. It never occurred to me to "limit myself". There are all sorts of possibilities there. Can we get a biblical reference to see if this counts? ;) Chris For Lent I considered giving up chocolate- but that meant mole was taboo (deal-breaker). Next on my list was my job, but, my spouse pointed out that we're in the construction business- which makes it less than a sacrifice. I would have said dog hair- but the dog is long gone. So I'm down to stress. Something I both covet and hate. It never occurred to me to "limit myself". There are all sorts of possibilities there. Can we get a biblical reference to see if this counts? ;)

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5 Even Weirder Restaurants By: Anthony Adragna Published: March 12, 2011 If you thought the first two installments of this list were weird, you haven't seen anything yet. Presenting 5 even weirder restaurants. 1) Ogori Cafe (Japan): This is a wonderfully simple idea that also offers a peek into the human conscience. You order at this restaurant, but you receive what the person before you ordered, and the person after you receives your order. Make it a game if you want: treat the person after you to a wonderful meal or try to be a cheapo and offer very little. It's not clear if this place is actually still open, but someone in the USA should pick up the idea. 2) Titanic Theatre Restaurant (Australia): Dinner theatre meets horrific disaster in an Australian restaurant. The inside resembles the original ship and will simulate its path along the Atlantic Ocean, with one major difference: the captain rescues everyone and you dock safely in New York! Guests can choose from three seating arrangements— steerage, first class or the captain's table. Musicians and entertainers help make your voyage seem even more authentic. Guests are expected to follow a dress code. 3) Harvey Washbangers (USA): Combining two of man's most pressing needs, eating and doing laundry, this establishment offers a large menu of food choices and a full-service laundromat. You can eat your lunch while waiting for your clothes to wash and dry. The restaurant serves both lunch and dinner, and is located right by the Texas A&M campus. Lots of hungry college students that need to do laundry... seems like a winning recipe to me. The outside of the restaurant can be seen in the image below: 4) Fontainebleue (Saudi Arabia): Leave your male friends at home because this restaurant does not allow any men. Located in Riyadh, the restaurant is part of a larger shopping complex that only allows female guests. Boasting that it fills a "niche in the ladies sector of our society," the shopping center offers all the amenities you would expect without the annoying presence of men. The cafe has become a favored meeting spot, and offers a "wide variety" of delicious foods. 5) Al Johnson's Swedish Restaurant (USA): True to its name, Al Johnson's serves people delicious Swedish food in the middle of Wisconsin. What makes this place more than a little unusual, though, are the goats that graze on the roof of the restaurant. That's right, the restaurant has an extensive grass roof that allows the goats to munch happily away. Between 5 and 7 goats will typically eat from the roof on any given day. Family run and a community staple for close to 6 decades, it seems worth the trip if you're anywhere close to Sister Bay, WI. You can see the goats in this image: Photos by: Cabel's Blog LOL/ Elle.See.Be Photography/ Timo3k

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Gluten-Free Kale and Almond Sweet Potato Soup By: Amie Valpone Published: March 12, 2011 I've been talking about this soup for quite some time now. And many of you have inquired about it. So, here it is. My latest creation. A soup that can be enjoyed anytime of the day, anytime of the year. It all started with a simple grocery shoppin' trip to Zabars here in Manhattan where I came across the most beautiful Brussels sprouts and sweet potatoes. I picked 'em up, tossed 'em into my basket and scurried home with a soup recipe brewing in my mind. Full of heart healthy fiber, vitamins n' minerals...this baby is sure to have your taste buds smilin' in no time. Enjoy! Gluten-Free Kale and Almond Sweet Potato Soup Serves 2 2 large sweet potatoes 1 cup Brussels Sprouts 2 cups fresh kale, roughly chopped 1/3 cup almonds 1/2 cup Greek plain yogurt 1/2 ripe avocado, peeled, pitted and sliced 1 tsp. agave nectar 1/2 tsp. cinnamon 1/6 tsp. sea salt Preheat oven to 325 degrees F. Puncture holes in sweet potatoes using a fork. Place sweet potatoes on a baking sheet; bake for 20 minutes or until very tender. Meanwhile, steam kale and Brussels Sprouts on the stove top in a medium sized pot, covered. Drain; set aside to cool. Remove from oven; set aside to cool. Cut sweet potatoes into 1/2 inch pieces. Add to a food processor along with all other ingredients; pulse until smooth. Transfer to serving bowls. Serve at room temperature or chilled. I'm excited to announce my latest opportunity as a Foodista Guest Blogger, check out my latest article on How to Travel Gluten-Free.

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Pork and Chicken Contaminated by Broccoli By: Sheri Wetherell Published: March 12, 2011 Taylor Farms Pacific, located in Tracy, CA, announced a precautionary recall of approximately 64,000 pounds of pork and chicken products that contain broccoli. The broccoli, which was routinely sampled by the Washington Department of Agriculture, may be contaminated with Listeria monocytogenes, a bacterium that can be more deadly than Salmonella and Clostridium botulinum. The products, which contain expiration dates of February 7 to March 7, 2011, included in the recall include: “Raley’s Yellow Curry Chicken Rice Bowl” 17 oz. “Raley’s Udon Pork Noodle Bowl”, 17 oz. “Raley’s Udon Chicken Noodle Bowl”, 17 oz. “Raley’s Asian Pasta Toss Tray”, 12 oz. “Raley’s Family Grilled Chicken Penne Alfredo”, 36 oz. “Raley’s Grilled Chicken Breast with Mashed Potato and Gravy” 14 oz. “Taylor Farms Snack Pot Penne Alfredo”, 10.75 oz. 6.25 lb cases of. “Taylor Farms Broccoli Crunch Salad Kit” bearing “case code” 10203140 6.25 lb cases of “Taylor Farms Broccoli Crunch Kit” bearing “case code” 10210070 6.25 lb cases of “SYSCO Broccoli Crunch Kit” bearing “case code” 10203125 For the full recall press release click here.

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The New Generation of Farmers By: Grace Geiger Published: March 12, 2011 There has been a lot of talk in the press recently surrounding the new wave of young people seeking a more rural lifestyle in reaction to our damaged economy. The New York Times and Grist recently wrote about this new generation of farmers, addressing the new problems they face and how the generational gap comes into play when returning to a trade that has evolved and transformed dramatically over the last fifty years. While it’s true that the average age of farmers is still around 60, there are many valid reasons for young people to seek out farming as a possible profession. First and foremost, the recession. With the job market still suffering, twenty-somethings are sick and tired of feeling bad about their expensive liberal arts degree, and are now wanting to get in touch with something real, something tangible. Maybe get a little dirty. Second, this new generation of young people is getting more and more involved with local and sustainable food movements, which means getting serious and about where their food comes from (maybe even to the point of becoming obnoxious: Portlandia chicken scene anybody?). The desire to eat and produce “real food” is resulting in young people wanting to get on the land and be a part of growing the food they eat. WWOOF (World Wide Opportunities on Organic Farms) is a great example of how college-age kids are trying to get involved and reconnect with food on a physical level. But this whole back-to-the-land movement is not something entirely new, nor is it exclusively limited to young people. The movement originated in Europe and was popularized in the United States at the beginning of the 20th century by activist Bolton Hall, who set up vacant lot farming in New York City. And there have been many movies and books written on this topic over the last few years, including a film entitled, The Real Dirt on Farmer John. So while the idea of hipsters becoming the new generation of farmers seems encouraging (what else are they going to do?), there are still problems associated with farming as an industry on the whole, and when push comes to shove, are those iPad addicted kids really going to be able to go without Facebook? Or will it be a new kind of farming where everybody Tweets his or her every move? Only time will tell. Here's an earthy, made from scratch soup recipe for any aspiring potato farmers out there! Potato Soup Photos by: Flickr user Adam Arthur and khawkins04

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Seasonal Sunday: March 13 - 19 By: Alisa Escanlar Published: March 13, 2011 Travelling to different Farmers’ Markets is always a fun experience. Rain or shine, we love shopping for fresh produce and meats, checking out artisanal goods, and exploring other specialty items that fill the different booths. If you have nothing to do this weekend, try visiting your local farmers’ market. Here’s our latest round-up of where to shop and what this season has in store for us: Northeast In Maine, come shop for local and organically grown vegetables like potatoes, lettuce and kale at Portland Maine Winter Market . The market opens Saturdays from 9 am to 1 pm. In Massachusetts, you can find fresh vegetables from Enterprise Farms at the Somerville Winter Farmers Market. The market opens Saturdays from 10 am to 2 pm. Southeast In Alabama, fresh fruits and vegetables are available all year round at Alabama’s Farmers’ Market. This market is open daily from 6 am to 5 pm. In Tampa, Florida, Urban Oasis Hydrophonic Farm offers a fresh harvest of spinach, Swiss chard, and turnips every Friday, from 10 am to 6 pm. On Saturdays they’re open from 10 am to 4 pm. Northwest In Idaho, Vogel Farms Country Market not only offers grass- and grain-fed beef and poultry, but also in-season vegetables such as tomatoes, potatoes, and herbs like basil, rosemary, sage and thyme. In Seattle, Collins Family Orchards brings some delicious apples at Ballard Farmers’ Market. The market is open Sundays from 10 am to 3 pm. Midwest In Illinois, you can grab some organic vegetables like cabbage, lettuce, and beets from Deer Creek Organics at Kankakee’s Winter Farmers Market. The market opens on Saturdays from 9 am to 1 pm. Over in Minnesota, Local D’lish and the Mill City Farmers’ Market have worked together to organize the Winter Farmers-in-the-Market event. Dennis Havlicek will be bringing in some of his delicious Minnesota grown apples. The indoor farmers’ market opens on March 19 from 10 am to 2 pm. Southwest In New Mexico, there a bounty of arugula, kale, salad greens and apples are available  at the Sta. Fe Winter Farmers’ Market . This market opens every Saturday from 9 am to 1 pm. In San Francisco, you can buy your apples, lemons, asparagus and other fresh produce at Alemany Farmers’ Market. The market opens on Saturdays from 8 am to 3 pm. Finally, here are some recipe suggestions for this seasonal bounty: Apple Cheddar Palmiers Roasted Beet Salad With Orange Wedges Truffled Pastitsio and Taramosalata Arugula Photo by operaticomnivore of Flickr

foodista

2024-05-23T00:42:18.321809

Top 10 Healthy Restaurants in New York City By: Elyse Prince Published: March 13, 2011 1. Telepan: This Upper West Side standout serves up excellent seafood and healthy, organic fare. The best part is that Chef Bill Telepan gets most of his ingredients from the local farmers' markets. In addition to the regular menu items, there are also seasonal specials — such as beet salad, with bulgur and a light buttermilk dressing, and Nantucket Bay Scallops Crudo, with hearts of palm. 2. ABC Kitchen: Not only is the food organic, but the entire restaurant from the recycled-paper menus to the compostable place mats is environmentally sustainable. Stand-out dishes include, the house made ricotta ravioli and the whole wheat pizzas. All of the food is unique, fresh and delicious. If you are feeling a little naughty, definitely go for their salted caramel ice cream sundae. 3. Gobo: Every vegan New Yorker and transplant will tell you this is the place to go. If you are going for dinner, try the nori-wrapped tofu with pumpkin seeds and the spicy stir-fry. If just stopping by for a quick snack, try one of their tasty bubble teas for texture-flavor explosion. 4. Candle 79: The only all-vegetarian restaurant in NYC worth its pricey veggie fare. Must-have's for dinner: the spinach ravioli appetizer, seitan piccata main course and sweet potato fries on the side (sweet potatoes - that's healthy, right?). You'll be so full and satisfied, you won't even want dessert! If you are looking for a more casual dining experience, check out their sister vegetarian restaurant Candle Cafe. 5. Kefi: Their rustic Mediterranean menu is hard to resist– especially at such low prices. You can find classical Greek dishes, such as whole fish simply grilled with olive oil and salt,  everyday Greek-style burgers, and delicious sharing plates, such as the tangy tzatziki (yogurt dip), melintzanosalata (eggplant spread), revithia (chickpea spread), all served with grilled pita. 6. Nanoosh: This restaurant uses mostly organic ingredients, even down to their raisins and walnuts. Definitely try their quinoa salad, lentil soup, and one of their hummus wraps. Heading to Lincoln Center and looking for a quick, light meal? Check out this Middle Eastern hot spot. 7. Pure Food and Wine: Even dieters and raw foodies need to treat themselves once in a while! When you want to splurge on a healthy meal out, this vegan, raw food restaurant is the place to go. Recommended dishes: the sweet corn and cashew tamales and the pesto lasagna. If you are looking for a little raw this and a little raw that, check out their tasting menu! 8. Josie's: This restaurant offers appetizers and entrees for both vegans and meat-eaters. The best part is that all of the food is organic, but you wouldn’t know it from looking at the food or the place. It just looks like a fun, hip restaurant. Chef Louis Lanza proves that in addition to greens, tofu and veggie dumplings– meat items, such as chicken soup, steak salad and crab cakes can also be made healthy. 9. Hampton Chutney Company: If you love Indian food and flavors, but you're looking for a lighter meal that won't weigh you down, definitely check out this place. Their dosas are delicate and flaky (only 189 calories and 3g of fat), and totally excellent with the vegetarian masala filling and mango chutney - Just as fresh and delicious ordered in. 10. Gusto Organics: New York's first USDA organic restaurant offers lots of tasty vegan and gluten-free fare, including fresh empanadas and thin-crust pizzas. Recommended are the grilled margarita pizza and the grilled Brunchera pizza, with ricotta cheese, egg sunny side up, spinach, mushroom, parmesan and tomato sauce. Comments: jenn nolte March 14, 2011 Spelling error: it's "healthy". Thanks for the list! Elyse Prince Guess it wouldn't work if I said it was supposed to be like that, ha! Fixed- Thanks so much for the catch! Glad you like the list Warren Bobrow I'd also include: Balthazar- you always can get a plate of oysters and sancerre Blue Ribbon- simple home-spun French without the extra cream or butter Ed's Lobster- is there anything better than a steamed lobster? Pho Pasteur- a bowl of pho is a trip to Vietnam in every sip la Luncheonette- simple simple simple... a plate of beets? sure.. Masa- sure we cannot afford it... but it is health food and brain food

foodista

2024-05-23T00:42:18.321809

Top 5 Greek Recipes from Chef Gilda Mulero By: Elyse Prince Published: March 13, 2011 Foodista Fives is a weekly, fun food-related list shared by someone in the culinary world that relates to their line of work...Is there a chef, cookbook author, restauranteur, food blogger that you would like to see featured on Foodista Fives? Let us know in the comment section below! Gilda Mulero is an enthusiastic yogi, natural foods chef, cooking instructor and owner of Naturally-Tasty, a personal chef service dedicated to providing wholesome meals, dinner parties and private cooking instruction throughout New York City. The chef is a graduate of the Natural Gourmet Institute. As well, Gilda has efficiently organized many kitchens in New York City with her revered “Kitchen Detox and Pantry Makeover” service and also created “Cooking 101 for Newlyweds,” a charming cooking class for brides and grooms, which has been featured in Manhattan Bride Magazine. Top 5 Greek Recipes for Newlyweds Fava - Yellow Split Pea Puree Serves 6 Ingredients: 3/4 cup yellow split peas 3 tablespoons extra-virgin olive oil 2 cups water, plus more as needed 1/4 teaspoon freshly ground pepper, plus more to taste 2 tablespoons lemon juice 1 lemon, cut into wedges, to garnish 2 tablespoons finely chopped fresh parsley, to garnish 2 tablespoons baby capers, rinsed, to garnish 2 tablespoons of crumbled feta, to garnish Sea salt, to taste Directions: 1. Rinse split peas under running water to remove any grit. 2. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add the split peas to the pot and toss to coat. Add water; bring to a boil over high heat. Reduce the heat to a simmer and cover. Stir occasionally to prevent sticking and skimming any foam off the surface, until most of the liquid has been absorbed and the split peas are very tender, 45 minutes to 1 hour; they should fall apart easily. If the liquid is absorbed before the peas are done, add a little more liquid and continue cooking. 3. Transfer the peas to a food processor; add 2 tablespoon of oil, lemon juice and the sea salt to taste; process until creamy. 4. Spread the puree (fava) onto a serving platter, garnish with parsley, capers, and crumbled feta. Oregano Pita Points (Served with Fava) Ingredients: 6 whole pitas, split in half and cut into triangles 1 tablespoon of extra-virgin olive oil 2 teaspoons of dried oregano Directions: 1. Preheat oven to 350 degrees. 2. Put triangles in a shallow bowl and toss with olive oil and dried oregano. 3. Lay seasoned triangles on a baking dish or sheet pan in a single layer. Bake until golden brown, approximately 8 minutes. Greek "Country" Salad Serves 4 – 6 Ingredients: 4-5 large tomatoes, cut into wedges 1 red onion, finely sliced 1 cucumber, peeled 2 green bell peppers 1 clove of garlic, crushed 3 tablespoons lemon juice 8 ounce Greek feta cheese, cubed ½ cup good quality olive oil 1 dozen Kalamata olives ½ cup fresh parsley leaves salt and pepper to taste Directions: 1. Cut cucumber in half and remove seeds with a spoon, then cut into ¼ inch slices. Cut each pepper in half lengthways, remove the membrane and seeds and cut into ½ inch wide strips. Gently mix tomatoes, cucumbers, sliced green peppers, red onion, olives and cubed feta cheese in a salad bowl. 2. Place the oil, lemon juice and garlic in a jar or container with a lid, season with salt and pepper and shake well. 3. Pour over salad. Garnish with parsley leaves. Pastitsio (Baked Meat and Pasta) Serves 6 Ingredients: 1 (8 ounce) package elbow macaroni 1 egg, beaten 1/4 cup grated Parmesan cheese Meat Sauce: 2 tablespoons olive oil 1 pound lean ground beef 1 onion, medium dice 1 clove garlic, minced 3 tablespoons tomato paste 1 cup beef stock ½ cup red wine 1 teaspoon ground cinnamon 1 teaspoon chopped fresh oregano Béchamel Sauce: 3 tablespoons butter 3 tablespoons all-purpose flour 1 1/2 cups milk 1 egg, beaten 1/4 cup grated Parmesan cheese Pinch of nutmeg Directions: 1. Preheat oven to 350 degrees. 2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Combine pasta, 1 beaten egg, 1/4 cup Parmesan and set aside. 3. Preparing the meat sauce: Heat oil in a large frying pan, add the onion and garlic and cook over medium heat for 4-6 minutes or until the onions are translucent, add the teaspoon of cinnamon. Add ground beef and cook, stirring, until the meat is browned. Add the wine and cook over high heat for 1 minute or until evaporated. Add the stock, tomato paste, oregano, salt and pepper to taste. Reduce the heat and simmer uncovered for 20 minutes. The goal is to have a thick meat sauce. 4. Preparing the béchamel sauce: Melt butter in a small saucepan over low heat. Stir in the flour and cook for 1 minute, then add milk all at once. Stir constantly until the sauce boils and thickens. Add the nutmeg and some salt to taste. In a bowl, combine about half of the mixture with 1 beaten egg. Return the egg mixture into the saucepan with the remaining white sauce. Stir in 1/4 cup Parmesan. Stir 3 tablespoons of the béchamel into the meat sauce. 5. In a square glass baking dish, spread half the meat sauce in the dish, then layer half the pasta over it. Layer with the remaining meat sauce and then the remaining pasta. Spread the béchamel over the pasta and sprinkle with remaining cheese on top. Bake for 45 – 50 minutes. Let stand for 15 minutes before serving. Revani (Almond Orange Cake) Serves 6-8 Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 6 strips orange zest, plus 1 tablespoon finely grated zest 3/4 cup semolina flour 3/4 cup all-purpose flour 1/2 cup blanched almonds, ground in a food processor 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 2 teaspoons pure vanilla extract 1 cup Greek yogurt (full-fat), plus more for garnish Directions: 1. Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper. In a small saucepan, combine ½ cup sugar, water, and orange strips. Simmer and cook until sugar has dissolved, about 10 minutes. Remove from heat so that the syrup can cool. 2. In a large bowl, combine all-purpose and semolina flour, ground almonds, baking powder, orange zest, and salt. In another bowl, using an electric mixer, beat butter and remaining cup of sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture. 3. Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool for 15 minutes, then invert onto a serving plate. Using a toothpick, poke thin holes into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Serve with a dollop of yogurt and some syrup. Comments: Peter March 13, 2011 Bravo to Chef Gilda...she's got 5 good Greek recipes. It's wonderful when a non-Greek "gets" Greek food. Peter Bravo to Chef Gilda...she's got 5 good Greek recipes. It's wonderful when a non-Greek "gets" Greek food.

foodista

2024-05-23T00:42:18.321809

3 Easy Tips for a Greener St. Patrick’s Day By: Grace Geiger Published: March 14, 2011 St. Patrick’s Day doesn’t have to mean drinking Guinness, eating corned beef, and wearing a green tee shirt. While you should definitely do at least one, if not all, of the activities listed above, another great way to celebrate is to get green not just with your wardrobe, but with your living habits as well. Here are three easy and simple ways to go green that don’t involve throwing empty beer cans on the street or dying the river green: 1. Plant An Herb Garden “Going green” doesn’t always have to be a long difficult procedure. Some green habits are not just easy, but fun too! If you don’t already have an herb garden, make one yourself using toilet paper rolls. Herbs like chives, parsley, and mint are easy to grow and will survive most climate types. 2. Buy A Travel Cup Bit of a coffee addict? No problem, but using a new paper cup every time you get coffee, tea, water, or even a smoothie is a huge, unnecessary waste. A fun mug can be used for cold or hot beverages and left in the car or carried in your bag, that way you’ll always have it! Here are some good looking mugs to check out! 3. Buy Environmentally-Friendly Cleaning Supplies There is simply no reason not to. The price difference is almost zero and they work just as well. To make sure the brand is green, check for the EPA logo on the back. Seventh Generation makes a great line of products that are green friendly and smell good too. Now celebrate St. Patrick with a proper Irish breakfast: Corned Beef Hash Brown Photos by Flickr user MsBarrows and Gold Hill Mesa

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2024-05-23T00:42:18.321809

Epic Food Lovers Cruise By: Anthony Adragna Published: March 14, 2011 If you love Food Network, no, REALLY love Food Network, this cruise might be for you. Hot on the heels of a successful cruise in August 2010, the TV network recently announced plans for a second "Food Network at Sea" cruise. The eleven day cruise will take revelers from Rome to New York, and stop in several Mediterranean hot spots. The major celebrity chef on this trip will be Anne Burrell— host of "Worst Cooks in America" and "Secrets of a Restaurant Chef." Guests of Food Network will have access to specialized courses with network chefs and can attend demos hosted by Burrell. A new ship called Celebrity Silhouette will serve as the boat for the voyage.  Prices start at $1,897 per person.

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2024-05-23T00:42:18.321809

The Customer Is Not Always Right By: Kelsey Ganes Published: March 14, 2011 "...but hold the mustard!" Oh, you didn't want mustard on your burger? Too bad. Not something you may expect to hear from your waiter, but at a growing number of restaurants operated by so-called puritan chefs, this is a daily conversation. From refusing to allow food and drinks "to go" to not supplying condiments, New Yorkers (and restaurant-goers across the country) are facing a new kind of food service experience where the customer is not always right. Those of us in customer service know that saying "No!" is a violation of the most basic tenet of the industry -- provided that laws are not being broken, policy is not violated and the health and safety of employees or other customers is not endangered, refusing a customer request isn't really done. Consumers choose when and how to spend their money, and if they are going to drop $5 for a cup of coffee, they deserve to have some say in how that beverage is prepared, right? Starbucks agrees. According to the company's official website, Starbucks offers more than 87,000 possible drink combinations - a staggering number of beverages and ways to make them. With the company's 40th anniversary celebration in full swing, the new advertising campaign is very customer focused; their 40 years of success are a Tribute (the commemorative whole bean coffee blend) "to you and you and you." The company is even featuring posters of paper cups with the word "you" marked in the drink identification box. For Starbucks, it isn't just customization - it is personalization. If you don't want foam on your latte, there won't be a single bubble (or that vanilla latte is just a little bit too sweet? That's ok, we can make it with 2.5 pumps instead of 3. Your coffee just needs a little something? We'll add that quarter of a Splenda for you). Your drink, your way, every time. But there is a point when you make enough modifications to a recipe and the final product suddenly has little or no relationship to its starting point. While asking for ketchup at Zucco: Le French Diner (pictured at right) does not fundamentally alter the nature of french fries, it seems to be an insufficient and insulting accompaniment to coq au vin. Chefs are artists, they create something (delicious) from nothing, they perfect combinations of ingredients and their proportions, the method of preparation, etc., and the final product can be stunning. If a chef pours their heart and soul into creating their menu and wine list, shouldn't consumers appreciate their creative effort in its totality?* Of course, you can't have a conversation about restaurants denying customer requests without mentioning Kenny Shopsin and his diner on the Lower East Side. With literally hundreds of menu items, Shopsin won't allow tables more than one order of any given dish, there are absolutely no substitutions, and don't even think about showing up in a group of five. Maybe Shopsin is starting a trend, maybe not. Photos by Skånska Matupplevelser/Gunnar Magnusson and "Zucco: Le French Diner" by Joe Fornabaio for The New York Times * I do want to add a footnote for food allergies. As a hardcore foodie, I'm going "No! Take the menu as it is and be grateful!" and as someone with Celiac Disease who cannot tolerate even the slightest trace of gluten, I cannot tell you the number of times I have ordered a salad with no croutons, a bunless burger or my food prepared in a very specific - and inconvenient - way. Don't think I don't feel guilty each time I do - but if I ever want to dine out, this is the reality. All of that being said (or written?), although food allergies are becoming more and more common each year, they do not account for the majority of customer requests -- but how do you draw the line between necessity and desire? I have heard too many anecdotes from waiter and bartender-friends of customers faking food allergies to receive better service or get away with a particularly complicated request. So how do you know? You can't. *

foodista

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