Posts tagged food
A few days ago, the White House launched a promising new initiative on their website called We the People: Your Voice in Our Government. It works in 3 easy steps:
- Create or sign a petition.
- Gather signatures.
- The White House reviews and responds.
After digging deeper through the popular petitions, past all the ones related to marijuana, I came across one I fully endorse: Require all Genetically Modified Foods to be labeled as such.
Mashable calls Fridgemania a "brilliant blog"!
Thanks, Amy-Mae Elliott!
Trevor Corson, author of The Story of Sushi, shows us how to eat sushi properly.
He has also written many articles about sustainable sushi, lobsters, Japan, and China.
Other related links:
Simple Rules for Buying Fish Responsibly
Costco Agrees to Sell Sustainable Seafood: Victory, Paradox, or Both?
The new school of fish - The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
Peak Fish: The Massive Growth of Aquaculture in China
Waterlife - a movie about the Great Lakes and how they impact our economy and survival.
Vincent Talleu shows you how he makes croissants, petits pains au chocolat, and other pastries.
(via kottke)
El Bulli: Cooking in Progress
I hope this documentary comes to DC! If you’re in New York, you get to see it at MoMA tomorrow and Saturday.
Three-star chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for half a year – time for Adrià and his team to retire to his Barcelona cooking laboratory to create the new menu for the coming season. Anything goes – except copying oneself.
Whybin\TBWA is the brilliant Australian ad agency behind these culinary flags, which were created for The Sydney International Food Festival in 2009. Visit TrendLand for all the credits and mouthwatering photos. But before you do, can you name all the countries?
Recipe for Banana Bread illustrated by Eliane Mancera on They Draw and Cook.
You might also like this recipe illustration I posted last year: http://chezmoncef.com/post/119488815/mousse-au-chocolate-illustration-clementine-derodit
The “Rubix Cubewich” contains cubes of pastrami, kielbasa, pork fat, salami, and two types of cheddar.
(Insanewiches via Likecool)
![Combat Rations for Australian Soldiers in Afghanistan, Menu D
My girlfriend, Joanna, pointed me to this interesting interactive graphic by photographer Ashley Gilbertson for The New York Times, and food stylist Maria Washburn: A Taste of Home in Foil Packets and Powder.
From the main article:
“[…]tens of millions of dollars are spent researching how to fit the most calories, nutrition and either comfort or fun into a small, light package.”
14 food packets are featured: Australia, Britain, Canada, Denmark, France, Germany, Italy, Lithuania, Poland, South Korea, Spain, Sweden/Norway, Ukraine and the United States.
Which one would you choose?](http://27.media.tumblr.com/tumblr_l8hz95EPvt1qzql76o1_500.jpg)
Combat Rations for Australian Soldiers in Afghanistan, Menu D
My girlfriend, Joanna, pointed me to this interesting interactive graphic by photographer Ashley Gilbertson for The New York Times, and food stylist Maria Washburn: A Taste of Home in Foil Packets and Powder.
From the main article:
“[…]tens of millions of dollars are spent researching how to fit the most calories, nutrition and either comfort or fun into a small, light package.”
14 food packets are featured: Australia, Britain, Canada, Denmark, France, Germany, Italy, Lithuania, Poland, South Korea, Spain, Sweden/Norway, Ukraine and the United States.
Which one would you choose?
The second box from our organic CSA consisted of: beets, hopi squash, green beans, watermelon, melon, green and red bell peppers, jalapeños and tarragon.
We used the peppers and jalapeños on this pizza:
We also made a pork loin with butternut and yellow squash from the first week’s box:
As for the eggplant from box #1, we stuffed it with organic ground beef and other delicious toppings using this recipe.
Now we need to figure out what to do with the hopi squash. Any ideas?
