22 December 2012

Exhibition at Ariana Museum in Geneva reflects on agriculture and nutrition as art

Two important interests in my life come together in this presentation, art and food:

Image:  AFP PHOTO / FABRICE COFFRINI

"Through the works of 27 artists from around the world, the travelling exhibition, which will debut in Geneva before moving on to Milan, Sao Paulo and Marseille and then back to Milan to take part in the 2015 World Expo, displays a range of issues related to food, including over-consumption and hunger."

The entire article at

Exhibition at Ariana Museum in Geneva reflects on agriculture and nutrition as art

And, before you leave, please visit one of my advertisers to help support this blog. Thanks!


21 December 2012

Beware these two sweeteners: Acesulfame Potassium; Neotame


Don't recognize these two artificial sweeteners?



Check your favorite beverage or food for acesulfame potassium (Wikepedia: Acesulfame K is 200 times sweeter than sucrose (table sugar), as sweet as aspartame, about 2/3 as sweet as saccharin, and 1/3 as sweet as sucralose.) or neotame (Wikipedia: Neotame is an artificial sweetener made by NutraSweet that is between 7,000 and 13,000 times as sweet as sucrose (table sugar) ).

Both of the "sweeteners" are sneaking their way into many packaged goods under names not immediately recognized as sweeteners by most consumers.

Approved "as safe" by the FDA, there are enough questions and dubious research about the "safety" of these two ingredients, that they should be avoided.

But judge for yourself and research each of the two. I am not going to point you to any sites to influence your opinion but strongly suggest when you search, to be sure to include "side effects" for both!

15 December 2012

A Photographer's Mini Food Fascination : The Picture Show : NPR

And now a break from the regular routine. Look at these photographs and try not to smile.


"A family camps in a sugar cone forest; skiers take to the slopes of an ice cream sundae: Boffoli's photos seem to imagine the scenes that play out around our food when we aren't looking. But food itself also looms large in the images, which, according to Boffoli's website, represent 'an American enthusiasm for excess, especially in the realm of food.'"


A Photographer's Mini Food Fascination : The Picture Show : NPR

And, before you leave, please visit one of my advertisers to help support this blog. Thanks!


13 December 2012

Mark Menjivar Shows Shelf Pity With 'You Are What You Eat'


You are what you eat. And your refrigerator contains the clues:

"Like a psychologist, Mark Menjivar manages to get complete strangers to reveal some of their most private and personal details—namely, the contents of their refrigerators. With a background in social work and a keen interest in the way food shapes lives, he spent four years photographing the icebox identities of Americans."
Courtesy the artist and 0.00156 Acres

See the Village Voice article for the whole story:

Mark Menjivar Shows Shelf Pity With 'You Are What You Eat'


And, before you leave, please visit one of my advertisers to help support this blog. Thanks!



02 December 2012

"Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks", by Adam Roberts


Just published, "Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks", by Adam Roberts, sound like it would make a great addition to anyone's gastronomical library (and a wonderful stocking-stuffer):

"Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more."

Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks [Hardcover]
by Adam Roberts
ISBN-13: 9781579654399
Publisher: Artisan
Publication date: 11/13/2012
Pages: 400

Available at Barnes and Noble and Amazon.com

And, before you leave, please visit one of my advertisers to help support this blog. Thanks!





25 November 2012

Real Chefs Grind It With A Mortar And Pestle : The Salt : NPR

"Everything old is new again." Except the mortar and pestle never really went away for people seriously engaged in food preparation:

Image: Jessical Spengler/Flickr

"The mortar and pestle is one of the most primitive kitchen tools. You place ingredients in a bowl — usually made of stone or ceramic — and pound them with a tiny club. They're used throughout the world, from a rough Mexican molcajete to tall Thai krok."  From NPR:

Real Chefs Grind It With A Mortar And Pestle : The Salt : NPR

And, before you leave, please visit one of my advertisers to help support this blog. Thanks!


18 November 2012

Diner Hotline Weblog

Do you suffer from diner nostalgia? Want news on existing diners, diners of the past? Diner trivia?



The blog, by Larry Cultrera, is the place for all this and more:

"My name is Larry Cultrera and I have been conducting a personal research project on documenting the American Diner. Since November of 1980 I have photographed 807 diners throughout the northeast including all the New England states, New York, New Jersey, Pennsylvania, Delaware, Maryland & Ohio, as well as parts of Florida, Tennessee, Michigan and Virginia. I have also photographed other selected businesses/buildings along the roadside and have a fairly large collection of postcards and memorabilia."

Diner Hotline Weblog

Another site worth visiting featuring paintings, watercolors and prints of diners, by John Baeder, go to:

http://www.johnbaeder.com/


25 October 2012

'Middlesteins' Digs Into The Dark Side Of Food : NPR

This is not about a cookbook. But it is a book about food. A recommended novel for a change of pace here:

"When I started the book, I thought about how overweight people often suffer from prejudices and hostility, and I wondered whether the author would be fair to her character. I'm pleased to say she is. She doesn't overcompensate for the character's weight by, say, making her excessively cuddly and loveable. Instead, she does what good writers do, which is to make her real. She doesn't have to defend her character; she just has to let us get to know her."



'Middlesteins' Digs Into The Dark Side Of Food : NPR


The Middlesteins 



 
  • Jami Attenberg



    • ISBN-13: 9781455507214
    • Publisher: Grand Central Publishing
    • Publication date: 10/23/2012
    • Pages: 288

    Available online at Barnes and Noble and Amazom.com.






    12 October 2012

    The Secret To Genius? It Might Be More Chocolate : The Salt : NPR



    This is an article that just appeared which I could not help passing on. Of course, consumers of 88% dark chocolate already knew this:

    "So what does it take to creates a genius worthy of a Nobel? The answer may have something to do with chocolate. According to a very tongue-in-cheek report published online this week by theNew England Journal of Medicine, a country's propensity for producing Nobel laureates might just be correlated to its national appetite for the sinful stuff."

    The Secret To Genius? It Might Be More Chocolate : The Salt : NPR


    23 September 2012

    Not just for Halloween, pumpkin is the new bacon! - Life Inc.

    And now for something seasonal: Pumpkins.



    You may have noticed in the last few years more and more pumpkin products on the market.

    " 'Pumpkin has a healthful perception,' says Technomic Executive VP Darren Tristano. He says the ingredient has gotten so popular it's finally gone mainstream. 'It's getting to McDonald's in milkshakes, and as a result, it is likely getting to a point of final maturity. We'll look towards sustainability over time.' "

    Not just for Halloween, pumpkin is the new bacon! - Life Inc.

    And for those of you that absolutely need a few recipes, including a baked, stuffed pumpkin, from Delish,

    "Skip the Pie: Healthy Pumpkin Recipes".


    22 September 2012

    "First -- You Make A Roux" (1954) II

    More from "First -- You Make A Roux" (1954); two additional selected pages:





    And, before you leave, please visit one of my advertisers to help support this blog. Thanks!





    21 September 2012

    Photographing Literature's Famous Food Scenes : The Picture Show : NPR

    Many an avid reader has had to "picture" a repast, a food, a described recipe, in the passage of many works of literature. What is the author writing about? What does it look like?  How does it taste?



    "A confession: I've read Jack Kerouac's On the Road, but I can't tell you much about it. Yes, I know he's on a road trip. But beyond that, I don't recall any of the characters or anything they do or what the point was. What I do remember is that he described some truly great food. In fact, I liked those sections of the book so much that when I read them, I apparently felt the need to scribble them down, word for word, in a notebook."

    This article, is a teaser of sorts:

    Photographing Literature's Famous Food Scenes : The Picture Show : NPR

    Before you leave, please visit one of my advertisers to help support this blog, Thanks! 


    WHFoods: The Latest News About Shrimp


    Is shrimp a food that should be avoided for any number of reasons: environmental factors, cholesterol content, etc.? Or should you include it in your diet?



    "Please note that we have placed shrimp on our "10 Most Controversial WHFoods List." This list was created to let you know that even though some foods (like shrimp) can make an outstanding contribution to your meal plan, they are definitely not for everyone. Shrimp can be difficult to find in high-quality form; can be more commonly associated with adverse reactions than other foods; and can present more challenges to our food supply in terms of sustainability..."

    The whole article, really informative and detailed, can be found at:


    WHFoods: The Latest News About Shrimp

    And more on shrimp from Wikipedia.

    Before you leave, please visit one of my advertisers to help support this blog, Thanks! 

    04 September 2012

    Kenyon's Grist Mill

    It is not often that I feature a commercial site on this blog. But in the case of Kenyon's Grist Mill there are several  reasons: the historical nature of the mill and the business; and the hard-to-find products from Rhode Island and New England they offer.


    "We are the oldest manufacturing business in Rhode Island, and the second oldest continuously operating business in the state.  Although our current building dates back to 1886, we've been grinding meals & flours continuously on site since 1696.  Our most popular items are White Corn Meal (or Johnny Cake Meal), Clam Cake Mix, Pancake Mixes, Corn Bread & Muffin Mix, Brown Bread Mix, as well as a variety of other meals, flours and other mixes."

    I have tried a variety of the products offered, and have not been disappointed (especially being a native of Rhode Island). Give the site a visit:

    Kenyon's Grist Mill

    Before you leave, please visit one of my advertisers to help support this blog, Thanks!




    02 September 2012

    Our 12 Most Popular Stories This Week | Food Republic



    Here is a little this and that from Food Republic:

    "What better time than a lazy Labor Day weekend to play 20 Questions? Which Asian country drinks the most gin in the world? Did your mom ever leave notes in your lunchbox? Shouldorganic wine standards change? How on earth did haggis make it big among Thailand's hipsters, and most important of all: which effs up more of your brain cells, booze or TV?"

    Our 12 Most Popular Stories This Week | Food Republic


    Before you leave, please visit one of my advertisers to help support this blog, Thanks!



    Ale to the chief: White House reveals beer recipe that has Internet abuzz - First Read



    Here is one of the (currently) most searched-for recipes. Bottoms up:

    Ale to the chief: White House reveals beer recipe that has Internet abuzz - First Read


    WHITE HOUSE HONEY PORTER

    Ingredients
    • 2 (3.3 lb) cans light unhopped malt extract
    • 3/4 lb Munich Malt (cracked)
    • 1 lb crystal 20 malt (cracked)
    • 6 oz black malt (cracked)
    • 3 oz chocolate malt (cracked)
    • 1 lb White House Honey
    • 10 HBUs bittering hops
    • 1/2 oz Hallertaur Aroma hops
    • 1 pkg Nottingham dry yeast
    • 3/4 cup corn sugar for bottling
    Directions
    1. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
    2. Add the 2 cans of malt extract and honey into the pot. Stir well.
    3. Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
    4. Set aside and let stand for 15 minutes.
    5. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
    6. Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
    7. Siphon over to a secondary glass fermenter for another 4-7 days.
    8. To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75˚.

    WHITE HOUSE HONEY ALE

    Ingredients
    • 2 (3.3 lb) cans light malt extract
    • 1 lb light dried malt extract
    • 12 oz crushed amber crystal malt
    • 8 oz Bisquit Malt
    • 1 lb White House Honey
    • 1 1/2 oz Kent Goldings Hop Pellets
    • 1 1/2 oz Fuggles Hop pellets
    • 2 tsp gypsum
    • 1 pkg Windsor dry ale yeast
    • 3/4 cup corn sugar for priming
    Directions
    1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
    2. Add the 2 cans of the malt extract and the dried extract and bring to a boil.
    3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
    4. For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
    5. Add the honey and boil for 5 more minutes.
    6. Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
    7. Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
    8. Ferment at 68-72˚ for about seven days.
    9. Rack to a secondary fermenter after five days and ferment for 14 more days.
    10. To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.

    22 August 2012

    How to buy healthy food on a tight budget – The Chart - CNN.com Blogs



    "I can't eat healthy because it's too expensive." Have you heard this? I hear it often and try to tell people it really is not the case:

    "The myth has become so pervasive that everyone from the U.S. Department of Agriculture to health care providers is attempting to dispel it. Now the Environmental Working Group is joining in."

    Read the article:

    How to buy healthy food on a tight budget – The Chart - CNN.com Blogs

    11 August 2012

    Bon appetit! Restaurants celebrate Julia Child’s 100th birthday

    Ah, Julia Child. Anyone who has ever even spent only a minute or two in a kitchen knows of Julia:

    Image: AP file/Delmonico

    "Champion of the home cook Julia Child would have turned 100 on August 15, which she would have almost certainly celebrated with a delicious and raucous dinner party. So in her honor, the publisher of a new biography about Child, “Dearie,” by Bob Spitz, asked more than 100 restaurants nationwide to put on a special Julia Child Restaurant Week, serving menus inspired by 100 of her most iconic dishes. Most restaurants are celebrating through August 15, but check individual sites for details. Here are a few places that caught our eye:

    Bon appetit! Restaurants celebrate Julia Child’s 100th birthday

    08 July 2012

    Robin Shulman traces New York’s 'other food scene' in new book 'Eat the City' - NY Daily News

    The title alone of this book is a mouthful (pun intended),"Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York", by Robin Shulman. 






    "New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete.   Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City  - both past and present - who  do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for honey, brew beer, and make wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow.  What’s more, Shulman artfully places today’s urban food production in the context of hundreds of years of history, and traces how we got to where we are." More at


    Robin Shulman traces New York’s 'other food scene' in new book 'Eat the City' - NY Daily News


    Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York
    by Robin Shulman
    ISBN-13: 9780307719058
    Publisher: Crown Publishing Group
    Publication date: 7/10/2012
    Pages: 352

    Available online at Barnes and Noble and Amazon.com

    30 June 2012

    Why supermarket tomatoes tend to taste bland - latimes.com



    Ah, well. I already knew supermarket tomatoes did not even taste like the tomatoes I grew up with. They're red. That's as close as it gets. My grandfather's farm tomatoes are a memory like no other. Some organics approach that taste.

    "For the last 70-odd years, tomato breeders have been selecting for fruits that are uniform in color. Consumers prefer those tomatoes over ones with splotches, and the uniformity makes it easier for producers to know when it's time to harvest."


    So read why Americans are enamored of the color, and not the taste:

    Why supermarket tomatoes tend to taste bland - latimes.com


    26 June 2012

    The International Flavors Of All-American Coleslaw : NPR

    Image: Courtesy of Ben Fink

    Cole Slaw. Boring. Nah. A really good cole slaw is refreshing and a great, yet subtle, palate pleaser.  Change your attitudes about what many think of a a boring side picnic dish. A nice article from NPR:


    "What most Americans think of as coleslaw came along with the arrival of mayonnaise in the 18th century, but many international slaws don't contain mayonnaise — or even cabbage. There's a Thai slaw with green papaya, and Chinese broccoli slaw with a soy ginger dressing. Coleslaws can be a light crunchy blend of julienne or grated vegetables tossed in vinaigrette, or shredded vegetables with nonfat Greek yogurt combined with spices and herbs."

    The International Flavors Of All-American Coleslaw : NPR


    17 June 2012

    The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance



    Ahh, the Craig Claiborne cookbooks I have: favorites are The New York Times International Cookbook and The New York Times Cookbook, with all my notes penned in, and copies of his recipes from The New York Times stuffed in between pages. Stalwart references. 

    And now, a book recently released on Claiborne, The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance
     
  • Thomas McNamee:



  • From Barnes and Noble:



  • "
  • In the 1950s, America was a land of overdone roast beef and canned green beans—a gastronomic wasteland. Most restaurants relied on frozen, second-rate ingredients and served bogus “Continental” cuisine. Authentic French, Italian, and Chinese foods were virtually unknown. There was no such thing as food criticism at the time, and no such thing as a restaurant critic. Cooking at home wasn’t thought of as a source of pleasure. Guests didn’t chat around the kitchen. Professional equipment and cookware were used only in restaurants. One man changed all that."

    The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance

     
  • Thomas McNamee
    • ISBN-13: 9781439191507
    • Publisher: Free Press
    • Publication date: 5/8/2012
    • Pages: 352

    Available online from Barnes and Noble and Amazon.com







    10 June 2012

    Recipe: Chocolate Pizza - The Times of India

    From The Times of India, this recipe may quickly become many a person's favorite:



    Recipe: Chocolate Pizza


    Ingredients

    1 pound homemade pizza dough or purchased pizza dough (or make it as per the method below) 

    2 teaspoons melted butter 

    ¼ cup chocolate-hazelnut spread (Nutella) 

    ½ cup semi-sweet chocolate chips 

    2 tbps milk chocolate chips 

    2 tbps white chocolate chips 

    2 tbps chopped toasted hazelnuts 

    Method

    -Position the oven rack on the bottom of the oven and preheat it to 450 degrees F. Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. 

    -Brush the dough with butter, then bake until the crust is crisp and pale golden brown, for about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over it. Bake just until the chocolate begins to melt, for about one minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve. 

    To make the pizza dough

    Ingredients

    1/2 cup warm water 

    2 tsps active dry yeast 

    2 cups all-purpose flour, plus more for kneading 

    1 tsp salt 

    3 tbps olive oil 

    Method: Mix warm water and yeast in a small bowl to blend. Let it stand for about five minutes, until the yeast dissolves. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Knead this dough for about one minute, until it's smooth. Transfer it to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside for an hour in a warm draft-free area until the dough doubles in volume. Punch the down dough and form it into ball. The dough can be used immediately or stored airtight in the refrigerator for one day. 

    Recipe: Chocolate Pizza - The Times of India

    09 June 2012

    More than kimchi: Korean food's popularity soars | GlobalPost

    Image: Nagyman


    If you have never tried kimchi, or know what it is, this article is for you.

    "Any primer on Korean cuisine has to begin with kimchi. It packs a pungent whiff that has a habit of lingering sometime after it has outlived its welcome, but once acquired, the taste for spicy pickled cabbage is rarely lost. No Korean meal is complete without it, either as an ingredient in the main dish, or as part of a medley of side dishes called banchan."

    More than kimchi: Korean food's popularity soars | GlobalPost


    05 June 2012

    Tired Of Mowing Your Lawn? Try Foodscaping It Instead : The Salt : NPR

    I hope you didn't misread "foodscaping" for landscaping. Yes, foodscaping:

    Image: Blake Farmer/Nashville Public Radio



    "That whole notion that I could have a raspberry bush alongside blueberry bushes, and I could make a fruit salad out of my backyard was just very novel and very new to me," she (Amy Pierce) says. "It's almost embarrassing to admit it":

    Tired Of Mowing Your Lawn? Try Foodscaping It Instead : The Salt : NPR



    29 May 2012

    9 nastiest things in your supermarket

    Image: AP

    Beyond pink slime. If you care about what you consume, read the following from Rodale.com:
    9 nastiest things in your supermarket

    24 May 2012

    Seafood Recipes for Success - Pew Environment Group



    "This month, top chefs from coast to coast were so excited by solid gains in U.S. fisheries management that they shared some of their favorite recipes for sustainable seafood. Try them out for yourself, and enjoy the benefits of successful conservation."

    Recipes for Success - Pew Environment Group


    Plant Eater's Paradise: 2012's Best Summer Cookbooks : NPR



    Here is a list, courtesy of NPR, of some of the summer's hottest cookbooks.

    All are available at Amazon.com or BarnesandNoble.com:

    Plant Eater's Paradise: 2012's Best Summer Cookbooks : NPR

    20 May 2012

    Is healthy food really more expensive?

    Picture by Bill Ebbesen

    This is a point I continuously make: It does not cost more to eat healthy. And finally I am borne out by some research:

    "Researchers from the USDA compared the prices of 4,439 “healthy” and “less healthy” foods commonly available in supermarkets around the country, examining price of edible weight, price per average portion, and price per calorie." Read the full article at

    Is healthy food really more expensive?

    13 May 2012

    Seamus Mullen's Hero Food


    Food has the power to nourish and heal:

    "Mullen was diagnosed with rheumatoid arthritis five years ago, and in that time, he has discovered how incorporating 18 key ingredients into his cooking improved his quality of life. In Hero Food, he shows how to make these key ingredients, or 'hero foods,' your cooking friends; they can be added to many dishes to enhance health and flavor."



    Seamus Mullen's Hero Food: How Cooking with Delicious Things Can 
    Make Us Feel Better
    by Seamus Mullen
    ISBN-13: 9781449407582
    Publisher: Andrews McMeel Publishing
    Publication date: 4/24/2012
    Pages: 304

    Available online from Barnes and Noble and Amazon.com

    06 May 2012

    New York’s Best Cheap Eats Picked by Top Chefs in Survey - Bloomberg

    Where do the top, trendy, hungry chefs for a munch, lunch or a dinner?

    Photo credit: Marvin Joseph/The Washington Post via Getty Images

    Spend big bucks and you can enjoy fabulous gourmet meals in New York. How about eating well for just a few dollars? I asked chefs and restaurateurs from the U.S. and around the world where they go for simple, inexpensive food. Read on:
    New York’s Best Cheap Eats Picked by Top Chefs in Survey - Bloomberg

    26 April 2012

    Eating More Berries May Delay Memory Decline, Research Shows - Bloomberg

    More and more research points to the health benefits of fruit and vegetables in the diet:



    "Berries are good for the brain, according to a study that suggests the fruits can help fend off the mental decline of aging.":

    Eating More Berries May Delay Memory Decline, Research Shows - Bloomberg


    15 April 2012

    The Truck Food Cookbook


    They are all over the streets in large and small cities across the country and everyone has their favorite. Soon to be published are the recipes from a selection of the best, "The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels", by John T. Edge:

    "It’s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more.



    John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter’s worth of tacos—Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider’s cookbook and a document of the hottest trend in American food."

    The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels
    by John T. Edge
    May 2012
    Publisher: Workman Publishing Company (May 8, 2012)
    ISBN-10: 076115616X
    ISBN-13: 978-0761156161

    Available from Amazon.com

    31 March 2012

    Bottom Line - Whole Foods eliminates 'red' rated fish from its seafood department

    Bravo, let's get more supermarkets onto this: "One fish, two fish — but there's no "red fish" anymore, at least not at Whole Foods. Organic and natural-foods chain Whole Foods Market announced it would stop selling wild-caught fish species labeled "red," or threatened by overfishing, by the Blue Ocean Institute and Monterey Bay Aquarium. "
    Image: Rick Bowmer / AP
    Bottom Line - Whole Foods eliminates 'red' rated fish from its seafood department

    28 March 2012

    Green coffee beans show potential for losing weight - latimes.com

    A very limited trial I would say, but interesting: "In a limited trial, 16 overweight young adults taking various doses of green coffee bean extract lost an average of 17.5 pounds and 16% in body fat in 22 weeks. But questions remain, experts say."


    Image:  Gary Friedman / Los Angeles Times

    Green coffee beans show potential for losing weight - latimes.com