22 Food & Drink Events for October and Beyond - Amy McKeever
Food and drink events are plentiful throughout the month of October from New York to Sydney and beyond. Some have extended runs throughout the month, such as the deep friend madness that is the State Fair of Texas. The annual Good Food Month returns to Sydney, Australia. New York City is playing host to a number of events including, of course, the annual New York City Wine & Food Festival. Meanwhile Vegas also has a number of events in the works, and Washington DC, will be the site of the second iteration of a rather large craft beer festival. Follow the link above for a full line-up.
Critter Fritters - The Economist
Somehow this event didn’t make the list referenced above. But for those who would like something really different…..Each fall around 15,000 people descend on Pocahontas county in West Virginia, more than doubling its population, to celebrate a strange kind of harvest festival where the menu includes raccoon, squirrel and bear. Begun as a joke in 1991, the Annual Roadkill Cookoff is still going strong. You can enjoy a bluegrass band playing under maple trees while multiple teams stir the pots. Last year one stall was manned by men and women celebrating the 35th anniversary of their high school graduation, while another stall was overseen by a re-enactment cook who uses only old-fashioned utensils and cooks over fire. OK, so none of the food has actually been run over, despite recipes that begin: “pry deer from underneath vehicle and gut if necessary.” The rules of the contest stipulate that 20% of each dish should be made from wild game.
10 Things You Probably Didn’t Know About Oktoberfest - Jon Katz
Despite its name, Munich Germany’s Oktoberfest actually begins in the third weekend of September and lasts until the first Sunday in October. Here are 10 facts you probably didn’t know about Oktoberfest:
Oktoberfest originally began as a celebration of the marriage of Crown King Ludwig and Queen Therese of Saxe-Hildburghausen in October of 1810.
Only six breweries are allowed to participate in Oktoberfest, all brewing within the Munich city limits. Each brewery has a tent where only their beer is served.
While the festival rings in the beginning of October, the beer was traditionally brewed all the way back in March, when the summer’s heat and rampant bacteria wouldn’t interfere with the brewing process. Today, the beer is still brewed under the same style, but it’s now brewed right before the fall.
The original incarnation of Oktoberfest was a country fair with horseracing, contests and even freak shows! Horseracing is no longer part of the festivities, but you can still hit up the carnival culture.
It wasn’t until 1892 that beer was served in glass mugs. Traditional beer steins were made of stone, then metal, and some of those are still used.
Oktoberfest beer is typically around 6% ABV, far stronger and sweeter than typical German lager.
If you’re going to the fest expecting some traditional German party jams, you’ll have to wait until after dark. There’s a ban on music above 85 decibels until after 6:00 PM.
Oktoberfest has been officially canceled 24 times over the years due to disease and war.
Besides the beer, there are also activities in the tents. The Armbrustschützenzelt is a tent famous for crossbow competitions.
The idea of bringing children to a massive beer festival might seem pretty far out, but hundreds of children attend the festival every year. Unfortunately more than 100 children were reported lost in Oktoberfest 2012, though it is believed they’ve all been claimed by now.
10 Things You Didn’t Know About Apples - Emily Saladino
Like football season and fleece vests, freshly picked apples unmistakably signify fall. Whether you prefer yours covered with candy or plucked straight from the tree, here are 10 things you probably don’t know about apples:
As American as applis tartyrs: America claims apple pie as its signature dessert, but European variations on the theme pre-date us by several centuries. The earliest recorded recipe comes from 1382 England.
Banner year: Farmers from Massachusetts to Minneapolis proclaim 2013 the year of the apple.
Destined for greatness: The earliest apple trees grew in what is now Kazakhstan some 30,000 years ago. Alexander the Great is credited with introducing dwarf apples to Europe in the 4th Century BC, and European colonists brought apple trees to the Americas in the 17th Century AD.
What’s your type? While many bakers pledge allegiance to Granny Smith or Crispin, in reality, any hard, firm apple will do for dishes like apple turnovers and fried apple pie.
Blinded by science: The newest star of the apple world is Honeycrisp. Its sweet taste and signature snap is credited to David Bedford, a Minnesota scientist who crossbred Macoun and Honeygold until he reached an unexpectedly delicious genetic variation. Its limited harvest (between mid-November and early December) makes it even more appealing (pun intended).
Not a popularity contest: The US grows 2,500 varieties of apples in 36 states. But apples still rank as the second most popular fruit, just behind bananas.
To your health: Apples contain flavonoids that lower cholesterol and help clear and relax arteries, making them a decidedly heart-healthy food.
A rose by any other name: Apples are fruits, but they also happen to be a member of the rose family, which includes pears, apricots and cherries.
Fertile fruit: The apple plays a starring role in Norse mythology. According to Norwegian lore, when King Rerir prays to Odin for a child, a goddess drops an apple into his lap. Once his wife eats said apple, she gets pregnant. For six years!
Fermentation nation: American apple cider is raw, unfiltered apple juice that is opaque and highly perishable. Europeans further age the unpasteurized juice to create fermented, fruit-forward ciders that can have an alcohol content of up to 8.5% ABV.
Apples Really Can Help Keep the Doctor Away - Elaine Gordon
Apples don’t get the same buzz as popular “superfruits”, but don’t overlook them. They are chock-full of powerful disease-fighting nutrients and health benefits, in addition to being affordable and portable.
Apples keep you hydrated: 84 percent of an apple’s content is water.
They are low in calories, fat-free, sodium-free, cholesterol-free and full of fiber.
They contain immune-boosting Vitamin C, which is important for the growth and repair of all body tissues.
They help you meet your daily fruit intake.
With apple season in full swing, maximize your “apple a day” by leaving the skin on and choosing the right apples. Most of the fiber in apples comes from the skin and pulp. When you remove the skin, you remove about half the fiber. An apple’s skin is also incredibly nutrient-rich. Apples are loaded with the powerful antioxidant quercetin, which is found predominantly in the skin. Quercetin is a phytochemical with anti-inflammatory and heart-protecting qualities, and may reduce the growth and spread of cancer cells. Choose apples with the stem intact. You should also be able to actually smell their freshness.
History Behind ‘An Apple a Day - Margaret Ely
Apples have long been associated with a healthful diet, but just how long ago did humans coin the adage “An apple a day keeps the doctor away”? According to Caroline Taggart, author of “An Apple a Day: Old-Fashioned Proverbs and Why They Still Work,” the first recorded use is in the 1860s, when it is said to be an old saying from Pembrokeshire in Wales. The original phrase, Taggart said, was, “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.” The phrase evolved in the late 19th and early 20th century to “an apple a day, no doctor to pay” and “an apple a day sends the doctor away.” The first recorded use of the current phrase was in 1922. Although the term is fairly new, the concept is quite old. Ancient Romans and Anglo-Saxons knew about the healthful properties of apples. The fruit also pops up in traditional Ayurvedic medicine, dating back about 1,500 years in southern Asia. The longevity of the phrase, according to Taggart comes from its simplicity and the fact that you can take it at face value.
Just What The Doctor Ordered: Med Students Team With Chefs - Kristin Gourlay
For the past few weeks the culinary arts students at Johnson & Wales University in Providence, RI, have been working with some unlikely sous chefs—fourth year med students from Tulane University School of Medicine. These med students are in a short rotation through a new program designed to educate med students and chefs-in-training about nutrition. One of the med students, Clinton Piper, believes this program to be forward thinking, “…to view food as medicine.” So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, LA-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the creators know, it’s the first time a culinary school and a medical school have partnered like this. One of their assignments is to feed the Johnson & Wales track team. According to assistant professor Todd Seyfarth, an instructor in culinary nutrition, the assignment is to create a “recovery meal”. “We’re going to try to take advantage of what’s called an anabolic window, a specific period of time after the workout where we can give them the best gains,” he says. This is the culinary medicine program’s inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other’s campuses.
9 “Healthy” Alternatives That Are Just As Bad As the Original - Renee Jacques
Here are a few so-called health foods that probably aren’t any better than the originals:
Fat-free Milk. When companies take out all the fat in milk, they’re also removing good vitamins like A and D. Opting for milk with just a bit of fat helps you get nutrients like conjugated lineolic acid without packing in too many calories.
Reduced-fat peanut butter. Nuts contain good sources of heart-healthy fats. The reduced-fat versions of peanut butter replace the missing fat with extra sweeteners and empty carbs.
Soy meat alternatives. According to Dr. Oz, many meat alternatives made with soy protein may have less fat and saturated fat than processed meats, but they are also highly processed. Most of the “frankensoy” products “…are likely to be loaded with added sugars, fats and refined flours.” To get a soy protein fix, try a natural, whole-food source like edamame or tofu. These options are also full of calcium and omega-3 fats.
Fat-free Turkey. Most packaged turkey products (especially fat-free ones) are loaded with crazy amounts of sodium to keep them fresh.
Gluten-free cookies (if you don’t have Celiac or a gluten sensitivity). Medical concerns aside, just because it’s gluten-free, doesn’t necessarily mean it’s a healthy alternative.
Fat-free microwave popcorn. When you microwave popcorn kernels, the steam they emit contains about four-dozen chemicals from the fake butter flavorings and the ink and glue in the bags. One compound in fake butter—diacetyl—has been found to cause respiratory illness in factory workers where it is processed.
Diet Frozen Meals. Frozen diet meals contain: butylated hydroxytoluene, a chemical used to preserve meat that has been linked to increased cancer risk. Also polysorbate 80, a chemical used to keep the oil and food from separating when you nuke it. Oh, and don’t forget that each of these “healthy” meals replace the fat with loads and loads of sodium.
Light Bread. Light bread is really comprised of white flour with added sweeteners. Take the time to read the nutrition labels.
Reduced-fat Veggie Chips. Chips made out of veggies—how could that not be healthy? Think about it—potato chips are also technically made out of a vegetable (albeit a starchy one) and vegetable chips are just as salty as their potato counterpart. Some veggie chips are simply food coloring added to potato starch to make them “appear” more vegetable like. Again, read the labels.
Diet Of Defeat: Why Football Fans Mourn With High-Fat Food - Shankar Vedantam
Backing a losing team isn’t just bad for your pride—it’s bad for your waistline. A study that links sports outcomes with the eating behavior of fans, finds that backers of NFL teams eat more and fattier foods the day after a loss. Backers of winning teams, by contrast, eat lighter food, and in moderation. Pierre Chandon, a professor of marketing at the business school INSEAD in France and his co-author Yann Cornil, also at INSEAD, conducted a study of the connection between eating and sports outcomes. They tracked the eating behavior of people in cities with NFL teams and measured how eating changed after victories and defeats. After a defeat, the researchers found that saturated fat consumption went up by 16 percent; while after a victory, it decreased by 9 percent. It wasn’t just about eating saturated fats. Overall calorie consumption went up by 10 percent after losses and down by 5 percent after wins. In many ways the research fits with what we already know about the psychology of eating. When your happiness levels are low, junk food and high-calorie food provide the brain with much-needed pleasure. The most interesting part of Chandon’s research is the effect that victories seem to have on fans. The satisfaction of winning seems to increase the capacity of people to withstand difficult choices—to pick the salad over the fries.
Zombie Endocrine Disruptors May Threaten Aquatic Life - Erik Stokstad
New data show agricultural anabolic steroids regenerate in aquatic ecosystems - Mike Wolterbeek
Study finds steroids may persist longer in the environment than expected - Richard Lewis
Trenbolone, although popular in the bodybuilding and weightlifting communities, and as an athletic performance enhancer, has long been banned for human use, and also is banned for agricultural uses in the E.U. Federally approved for agricultural use in the US, ranchers implant cattle with the synthetic androgen trenbolone acetate to beef them up, but concerns have been raised that its metabolites leach into streams and ponds, disrupting endocrine systems of aquatic life. Studies have indicated that low concentrations of these endocrine disrupting environmental steroids affect fish by reducing egg production of females and skewing the sex of some species. Sunlight was thought to permanently degrade such metabolites, but a new study led by the University of Iowa and published online September 26, 2013, in the journal Science, shows that the degradation products can revert at night, zombie-like, back into the endocrine-disrupting metabolites. Researchers say the study is a first step toward better understanding the environmental role and impact of steroids and pharmaceutical products, all of which have been approved by the federal government for various uses and that have been shown to improve food availability, environmental sustainability and human health. In the lab the team found that the steroid’s chemical compounds, while breaking down as expected in sunlight, never fully disappeared; even in conditions that mimicked surface water, a small percentage of the chemical structure remained after extended sunlight. The remains regenerated themselves at night, in some cases to up to 70 percent of the metabolites’ initial mass. The researchers validated the lab results with two experiments in the field.
Your Wine Glass and Whether You Hold It Determines How Much You Pour
Walker D. Smarandescu & B. Wansink
Glass Shape, Color Can Influence How Much Wine You Pour: Study
Huffington Post
After a long week, you relax and pour yourself a glass of wine—but could the wine glass you choose cause you to pour more than you think? Researchers from Iowa State and Cornell universities recently published the results of a new small study in the journal Substance Use and Misuse. Researchers recruited 73 students of drinking age who drank at least one glass of wine a week. The students were brought to several different stations and were asked to pour themselves a normal serving of wine. At each of these stations, the researchers manipulated environmental cues to measure their effects. They used three different types of wine glasses to test the effect of size and shape (large, wide or standard). To examine the effects of pouring position, students either poured their wine into a glass they were holding or into a glass placed on a table. To examine the visual effects of color contrast, there was either low contrast between the wine and the glass (white wine in a clear glass) or high contrast (red wine in a clear glass). Indeed, certain cues led to more wine being poured into the glasses. A wider glass was linked with 11.9 percent more wine being poured, holding the glass was linked with 12.2 percent more wine being poured, and high color contrast between wine and glass was linked with 9.2 percent more wine being poured. So go ahead and relax, but pour white wine in a clear skinny glass sitting on the table.
Meet the Food Incubators Behind Your Favorite Artisans- Tasting Table
The world is full of accountants-turned-macaroon mongers, artisanal jam makers and would-be pie peddlers with a recipe and a dream. But how do they go from half-baked idea to reality? The answer for many comes from the community minded shared-use kitchens, or food incubators, that are popping up in cities across the country. These aren’t just spaces for entrepreneurs to cook; business planning advice—as well as a sense of camaraderie—is part of their appeal. New incubators are joining the ranks of more established organizations like San Francisco’s La Cocina, changing and fueling our food landscape one business-planning session and takeout window at a time. In New York City, Hot Bread Kitchen founder Jessamyn Rodriguez calls her nonprofit “The united Nations of bread,” as a crew of international bakers produce 35 varieties—from challah to Moroccan m’smen. The profits help fund classes and business training for HBK’s participants. In 2011, Rodriguez launched a formal food business accelerator, HBK Incubates, which supports its participants with culinary coaching, computer and English classes, and financial advising. Detroit Kitchen Connect in Detroit, MI, is a brand new incubator—a partnership between food startup community FoodLab and Detroit’s historic Eastern Market. It connects producers with underutilized kitchen space in the city’s most downtrodden neighborhoods. According to co-founder Rochelle Johnson of The Cookery in Durham, NC, “We found that a lot of people who were starting business might have a great recipe but need a little bit of help with everything else.” So the two-year-old incubator holds educational seminars for its members, hosts public markets and gatherings in a new on-site event space, and even published a business planning workbook for aspiring food producers. Launched in December of 2012, Union Kitchen in Washington, DC, is already up to 47 members. “We want to create culture in DC,” says co-found Jonas Singer—which they’re accomplishing through weekly Saturday night gatherings on the building’s adjacent lot that feature a pop-up market and live music. Five hundred people chowed down at one recent event.
What is Cream of Tartar? - Food Republic
Neither cream nor tartar, why is it in the pantry? Cream of tartar is the culinary name for potassium bitartrate, a by-product of winemaking. It’s actually a purified form of the residue found in wine fermentation tanks. It’s used to stabilize egg whites when beating them to stiff peaks, helping them hold their shape and add volume to meringues. Another useful trait is its ability to keep whipped sugar (like in frosting) from crystalizing, helping to keep it smooth and uniform. And if you run out of baking powder use two parts cream of tartar plus one part baking soda and one part cornstarch.
Photos: The Easy-Bake Oven Turns 50 - Whitney Matheson
This year Easy-Bake is celebrating its 50th anniversary. Created in 1963, the first model was big and turquoise and included a fake stovetop, too. It sold for $15.95. Today’s model sells for $59.99, which seems like a fair markup. It was invented at Kenner, which is now owned by Hasbro. The 2003 oven allowed kids to cook entire meals—not just cake. The 2013 model was created for the modern young chef. The black model looks like an adult appliance. Over the 50 years, more than 30 million ovens have been sold. The link will take you to photos of the ovens over the years.
Doug Rauch, Trader Joe’s Ex-President, To Launch Store Selling Expired Food
Huffington Post
Trader Joe’s Ex-President to Turn Expired Food into Cheap Meals
NPR Staff
One-third of the world’s food goes to waste every year. In the US, about 40 percent of our food gets thrown out. It’s happening on the farm, at the grocery store and in our own homes. Lately, there’s been a lot of talk about what to do about it. Former Trader Joe’s president Doug Rauch is planning to open a store that sells expired food. His project, called The Daily Table, will by a hybrid of a grocery store and a restaurant. The store will sell prepared food, along with fruits and vegetables. He plans to be open early next year in Dorchester, MA, and The Daily Table will be aimed at lower-income consumers in the Boston area.