How interesting that "kosher" labeling is increasing and "organic" is decreasing. "Kosher" is a strict, documented process - it definitely has specific meaning, and is maybe seen (by consumers and producers) as more valid and reliable than "organic"
Thanks for the ongoing policy updates. The FDA moves are particularly interesting - is there a pattern of more "pro consumer" rulings by the FDA and/or push back on some of the big ag movement in the past? These two, plus the soda restriction, are such narrow responses to very broad problems. I wonder if they are the lead up to broader change or just symbolic moves.
I agree - I love the new look - it looks like SE "grew up" - a very polished look.......but the font is too thin/small/light against the light background.
Thanks for sharing information about these groups. It's encouraging to see so many people doing good things around the world!
Wow - that Pediatrics article is potentially very interesting. It adds another dimension to our understanding of the impact of food access and health.
First time I cooked for my SO (now my DH), I can't even tell you what the main meal was, but I did cheesecake for dessert. That was risky - something I hadn't made before - but it was something he loved. It came out great, and was something he/we talked about for a long time afterwards.
tossing the raisins in flour or corn flour should help them stay where you put them - this works when I add raisins or nuts to banana or zucchini bread. Good luck!
I got a "Cheese Class" at Murray's cheeses for a birthday gift and it was so much fun. It was a wine and cheese pairing class, but they have plenty that don't involve drinking. It was fun to learn about different cheeses, and that neighborhood is a fun one to explore.
Here's the best April Fool's food joke I ever pulled off. I served "cupcakes for dinner". Told my son and husband that we were having dinner backwards for April 1, and they bought it.
What I served was meatloaf baked in muffin tins, topped with mashed potatoes that were soft enough to swirl like frosting. (I had also done a real sweet dessert, so the house smelled like cake). It only took one smell/bite to get the trick but it was a good one!
I love the "three part" thinking process you describe from this book - what did my mother's and grandmothers' cooking teach me, what am I cooking now, and what will my children carry forward. The influence of heritage, the impact of changing American culture, and the ever-evolving knowledge about food have affected all of these! Thanks for sharing this book.
How cool. I had no idea that the Prince of Wales had thought, spoken, or written on this subject. Thanks for telling us about the book, and sharing some of his ideas here!
Go Leah!! Spread the word about increased access to healthy, local, sustainable foods!
On the "organic" agreement - the article makes it sound like both sets of guidelines are complicated (US and Europe). Will there be any changes to either party's standards, or is this just a blanket agreement? Whose standards are clearer or stricter? Should we trust a EU designation of organic more, or less, than a US designation?
Where the Wild Things Are
In the Night Kitchen
Sendak 'gets' kids!
Very cool! You mention "pollution of cities" and I'm wondering if the authors, or the farms they profile, talk about how to address issues of air, soil, and water quality and/or pollution. A school-based farm near us in Queens had to throw away their first year's crop because of soil pollution.
I"m always interested in how people have different reactions to food smells. To one person the cheese shop is "stinky" and to another it's heaven; fish, cabbage, brussels sprouts - all strong smells that signal a strong taste. Before you've even put a morsel in your mouth, you know whether you'll like how it will taste. Is this related to different sensors in your nose, per se, or is that smell somehow already affecting your taste buds?
This sounds so blech (too sweet and totally bland) that I am not even tempted to try it.
I like the idea of a book that teaches cooking, rather than a cookbook that is a collection of recipes. I cook most nights, and seldom use a formal recipe. Cooking is usually getting comfortable with various techniques, and then combining them into tasty dishes. Most people who say they "don't cook" have been intimidated by cookbooks, have never learned some of the basic principles and techniques, and really just need a friend (or grandmother?) to show them the basics.
I don't know the brand, but I got frozen veggie burgers at BJ's Warehouse that were very very good. Not soy burger....veggies! Yum
milk and sugar, please!
Dark chocolate covered almonds!
Interesting - I keep peanut butter, mustard, AND ketchup in the frig. Never even thought about it. If PB is in the frig it is less likely to re-separate once the oily top has been mixed in. A couple of minutes out of the frig brings it closer to room temp and makes it easy enough to spread.
Another book I want to read! Thanks for the review.
Well, "pizza is a vegetable" is short-hand for "dough and lots of cheese are a reasonable trade-off to get kids to eat a scant serving of vegetables". The added fat and calories of the pizza may negate the nutritional value of the tomato paste, or they might, realistically, be the only way to get kids to eat vegetables at all in school lunches. Sure, there are healthier ways to serve vegetables (at home and at school), but no way to make sure kids eat them (and it's more likely that they'd get thrown away)
What's frustrating to me is that the lobbyists for different food groups are not interested AT ALL in the real nutrition being served to kids; they're just interested in keeping their supply chain open.