October 2011.

Another Dutch Baby recipe.

"The Venture Café was created to provide a resource for the Boston entrepreneurial and innovation communities. Our mission is to enable fresh and useful conversations."

Clover has kcal and fat charts of some popular fast foodstuff.

An old article from the New Yorker about food in Singapore.  Abstract at <http://www.newyorker.com/reporting/2007/09/03/070903fa_fact_trillin>

Chowhound from 2008 (I don't know how many of these places still exist).

Must eat this soon.

Monbiot after reading Simon Fairlie's upcoming booking Meat: A Benign Extravagance.

"What’d I learn? When you’re alone, it’s easy to over shop. You will buy too much, you will cook too much, and you will eat simply. You will also eat a lot of leftovers, and you will often eat the same thing twice, even three times. You won’t eat an eggplant at a single sitting. None of these things is too terrible, and you can compensate for most of them."

In North End and Beacon Hill.

Trade Joe's is run by Aldi Nord and their yogurt is Stoneyfield Farm rebranded.

An interesting profile of the Aldi group and the Albrecht family.

"As with oil, it’s possible to envisage ‘peak food’ (the point of maximum production, followed by decline), ‘peak phosphorus’, i.e. the high point in the use of phosphate fertiliser (one estimate puts it at 2035), and, as the FAO suggests in its diplomatic way, ‘peak land’: the point at which the total area of the world’s most productive land begins to diminish (soil exhaustion, climate change) and marginal land comes up for reassessment."

"Grub Street compiled a list of Boston's own noteworthy sammies. A few are so good that you can only get them at certain times, like the Cutty's porchetta (Saturdays) or the limited-to-lunchtime crab melt panini at Barlow's. "

It's going to take some time to get through these...

Michael Moss received the Pulitzer Prize for Explanatory Reporting for this article on food safety, in particular ecoli in hamburgers.<br />
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'The food safety officer at American Foodservice, which grinds 365 million pounds of hamburger a year, said it stopped testing [for ecoli] trimmings a decade ago because of resistance from slaughterhouses. "They would not sell to us," said Timothy P. Biela, the officer. "If I test and it’s positive, I put them in a regulatory situation. One, I have to tell the government, and two, the government will trace it back to them. So we don’t do that."'

I find it strange when people describe foodstuff as tasting soapy but the flavour chemists are here to back them up! Although with a little persistence you can learn to enjoy it. "Flavor chemists have found that cilantro aroma is created by a half-dozen or so substances, and most of these are modified fragments of fat molecules called aldehydes. The same or similar aldehydes are also found in soaps and lotions and the bug family of insects."

vegetable rice

Why packaging and labeling doesn't matter. Buy eggs from your local farmer.

"Virtual water (also known as embedded water, embodied water, or hidden water) refers, in the context of trade, to the water used in the production of a good or service."

"espinacas con garbanzos". Worked out pretty good.  It would have been better as a side with a stuffed roasted pepper (or something similar).

"Ethiopia is only one of 20 or more African countries where land is being bought or leased for intensive agriculture on an immense scale in what may be the greatest change of ownership since the colonial era. ... It is not known if the acquisitions will improve or worsen food security in Africa, or if they will stimulate separatist conflicts, but a major World Bank report due to be published this month is expected to warn of both the potential benefits and the immense dangers they represent to people and nature."

"Food Fighter, Does Whole Foods’ C.E.O. know what’s best for you?" Profile of John Mackey.

'A few days after we came home from the hospital, I sent a letter to a friend, including a photo of my son and some first impressions of fatherhood. He responded, simply, "Everything is possible again." It was the perfect thing to write, because that was exactly how it felt. The world itself had another chance.'

I couldn't find dried figs so I substituted dates instead.

"Bruce German. A food chemist at U.C. Davis, German realized early in his career that if he could determine what a food perfectly suited to our DNA looked like, he would have a Rosetta Stone with which to solve the puzzle of dietary well-being. He would be able to examine each molecular component of this food to understand what it was doing to make people healthy. No plant would do as a model, since evolutionary pressure tends to favor plants that can avoid being eaten. The model food would be just the opposite: something that had evolved specifically to be a meal, something shaped by constant Darwinian selection to satisfy all the dietary needs of mammals. That Ur-food, of course, is milk."

Interview with a Michelin inspector.

I must try these one day.

Adapted from the Zuni Cafe Cookbook.

Freezer tips

Nigella's Doughnut muffins recipe.

Plenty of information here.

"It turns out that you don’t need a lot of fire to pan-cook a terrific steak." Must try this method one day.

added chilli-flakes and would use 0.125 tsp less of cinnamon and sugar

Quick chickpea recipes

Film interview

Without public investment, the food crisis will only get worse

Dutch Baby recipe from the NY Times

"I’ll be teaching a truly minimalist breadmaking technique that allows people to make excellent bread at home with very little effort. The method is surprisingly simple — I think a 4-year-old could master it — and the results are fantastic."

APRICOTS ON TOAST

The series will explore the facts and the myths surrounding the debate and the implications for food production in the future.

Pretty tasty and simple stuff from Not Eating Out in New York food blog

Local farmers market in downtown Urbana. Every Saturday, 7-12, May-November.

more affectionately known as Jamie's Legs.