Daily Digest: January 29, 2014

farmer

 

Michael Pollan tackles a new subject: justice for food workers. [Truth-out

 

No cork? Condoms designed to seal up your next wine bottle are coming soon. [LAT]

 

Despite numerous attempts in the past decade, FDA is still unable to control farm antibiotics. [Wired]

 

$8 billion may be cut from food stamp program when new farm bill is revamped. [Eatocracy

 

Charges dropped for three men arrested for taking home food waste. [... Read more >

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Recipe: Pink Apple Crostata

Recipe for Pink Lady Apple Crostat, adapted by the James Beard Foundation

 

It's tough out there. It's cold. It's dark before we leave the office. And when it comes to local fruit, it's nothing but apples.

 

The antidote to all this midwinter ennui? Well, we can't help you there, but we can give you an apple recipe that's truly easier than pie.

 

Brought to us by Corkbuzz in New York City, this rustic, free-form crostata holds slices of Pink Lady apple, a variety that's tart and deeply flushed, tossed in a coriander-forward spice mixture. (If you can't find Pink Lady apples, substitute Honey Crisps or Jonagolds.)

 

And it's a cinch to prepare: just roll out your dough (don't fret if it's not a perfect circle), mound the apple filling in the middle, and fold over the edges. No pie pan or decorative crimping requ... Read more >

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Daily Digest: January 28, 2014

pigeons

 

Amsterdam's trendy "game pâté" is rumored to be made from urban pigeons. [Smithsonian

 

The FDA has understood the health risks of giving antibiotics to livestock for years. [NPR]

 

A Wisconsin brewery is testing beer delivery via drone. No word on how the technology will determine if customers are of legal drinking age. [CBS Minnesota)

 

A former sushi chef and a farmer have teamed up to cultivate a very special kind of rice in Uruguay. [LA... Read more >

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Super Bowl Snacks!

Super Bowl recipes from the James Beard Foundation


While we don't always root for the same team (or even agree that watching spandex-clad men hurling themselves into a pig pile is a Sunday night well spent), we fully support the once-a-year excesses of the Super Bowl spread. Here are some of the nibbles you'll find on ours:

Guacamole
This was James Beard's to-go guacamole recipe. Keep it clean and just stick to the basic ingredients, or try adding one of Beard's various extras, like diced tomatoes, crumbled bacon, or roasted peanuts or almonds.

Pork Cracklings
Make it a true pigskin party and put some pigskin on the table. These pork cracklings are simply seasoned with salt and pepper, but feel free to experiment. The recipe includes 12 hours of chilling... Read more >

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Daily Digest: January 27, 2014

Spam

 

Spam is one of the most coveted food products in South Korea. [NYT]

 

The potato lobby pressures the USDA to include white potatoes in one of its food assistance programs. [Food Politics

 

Pig virus kills off one million piglets. How will this affect our bacon? [NPR]

 

New cookie dough and marshmallow crispy Oreo flavors are on the way. [LAT]

 

Fifteen potato chip flavors that ought to be available in America. [... Read more >

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Recipe: Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios

Bronwen Wyatt's recipe for Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios, apdated by the James Beard Foundation

 

Sweet, mellowly acidic, and believed to be a cross between a common lemon and a mandarin orange, Meyer lemons are one of the more beguiling varieties of winter citrus. We love the soft tang they give to sweets, like this sophisticated panna cotta from pastry chef Bronwen Wyatt of La Petite Grocery in New Orleans. In addition to showcasing the Meyer lemon's delicate flavor, the dessert is also an homage to Turkey, which Wyatt visited a couple of years ago. "I was incredibly inspired by the flavor profiles in Istanbul," she says. "The touch of orange blossom water in the panna cotta and the roasted pistachio garnish are a nod to its cuisine."... Read more >

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Sustainability Matters: January 24, 2014

 

Quinoa may be falling out of fashion. Meet teff, the Ethiopian nutrient-rich "ancient grain" that's poised to take its place. [The Guardian]

 

More children are learning about agriculture, health, and nutrition as an increasing number of states pass Farm-to-School legislation. [Civil Eats]

 

Coca-Cola reconsiders the economic impact of climate change after closing plants due to drought and other supply chain disruptions, and other large companies follow suit. [NYT]

 

Plant "STDs" and honeybees: How the tobacco ringspot virus may be decimating bee populations. [... Read more >

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On the Menu: Week of January 26

Upcoming events at the James Beard Foundation

Here's what's on the Beard House calendar next week:

 

Monday, January 27, 7:00 P.M.

Mexico Meets Maine

An unlikely oasis of vibrant Mexican flavor in the hardy wilds of Maine, Zapoteca has won raves with its authentic cuisine that's mindfully sourced from local producers. Diners also love its unique beverage program, which features more than 100 premium tequilas.

 

Tuesday, January 28, 7:00 P.M.

Hamptons Style

Tucked away in the ultra-posh Hamptons, the historic Topping Rose House offers both luxurious accommodations and unparalleled dining overseen by JBF Award winner Tom Colicchio. At this Beard House dinner, executive chef Ty Kotz and pastry chef Cassandra Shupp will serve an elegant seafood-focused menu of seasonal American... Read more >

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Daily Digest: January 23, 2014

Fishing boat

 

Sport fishermen are now reeling in excess fish to help feed local food pantries in Maine. [NPR]

 

No scout left behind: as Girl Scout cookie season begins,the organization is releasing a new, gluten-free treat at select test markets today. [LAT]

 

Monsanto takes a step back from GMO crops and into a new market: organic. [Wired]

 

Perfectly crafted and mixed before shipping, bottled cocktails trend its way into the U.S. from London. [... Read more >

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Recipe: Roasted Clams with Herb Jam and Chorizo Butter

Recipe for Roasted Clams with Herb Jam and Chorizo Butter, adpated by the James Beard Foundation

 

Nantucket's Cru is closed for the winter, so chef Erin Zircher recreates the restaurant's seafood-focused hits, like these rich and satisfying oven-roasted clams, at home. “It's a wonderful recipe for a dinner party, as all of the components can be put together ahead of time,” she tells us. She suggests smearing spoonfuls of leftover herb jam on flatbread, or folding it into morning omelets.

 

Get the recipe here.

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