‘Brie Mine,’ And The Best Food Cards For Valentine’s Day
Huffington Post
There are a lot of ways you can show your love this Valentine’s Day. You can cook an elaborate meal, bake some heart-shaped desserts, or make reservations at a fine restaurant. All that takes time and/or money. All your loved one really needs to know you care is a thoughtful card. If your Valentine is a “foodie”, nothing expresses your feeling any better than, “I love you more than grilled cheese!” Now, that’s just downright romantic. Here are a few other suggestions:
I Cannoli Love You
Brie Mine
I’m Fondue You
You Are the Cheese to My Crackers
I Like You an Offal Lot
You’re the Syrup to My Pancake
Let’s Canoodle
I Love You More Than a Giant Burrito
You’re the Chocolate In My Trail Mix
But if you feel like spending money instead…..
Behold the World’s Most Expensive Valentine’s Day Menu
Hillary Dixler
Attention rich people who like theme dinners: The British luxury retail site VeryFirstTo and culinary website GreatBritishChefs.com offer an in-home dining extravaganza that costs a staggering £61,000 (about $99,478.80) which, according to the Daily Mail, makes it the most costly Valentine’s Day option on the planet. And just what does that get you? Michelin starred British chef Adam Simmonds will prepare “the most romantic Valentine’s dinner ever” with “aphrodisiac-infused” ingredients such as Almus white caviar, white truffles and gold leaf. The menu also features Pacific Bluefin tuna, which is an endangered species. The meal will be served with “the rarest and most beautiful wines” including a £17,000 ($27,742.30) bottle of 1990 La Romanee-Conti, Domain de la Romanee-Conti. Along with a live harpist and “romantic poet,” the package also brings a dozen white doves and 50 candles to the lucky couple’s home. Don’t worry, your meal isn’t just about burning piles of money and eating endangered fish…for each dinner purchased £1,000 (about $1,630) will be donated to charity. Follow the link for a look at the full menu and how to order.
The Surprisingly Unhealthy Foods Olympic Athletes Eat
Huffington Post
Olympic athletes competing in Sochi at this year’s Winter Games must be some of the healthiest people on the planet right now. They’re training for hours each day and fueling their bodies with incredibly nutritious food. Except when they’re not. Everyone needs to indulge every once in a while, and Olympic athletes are no different. When they are in training up to five hours a day, athletes are burning up to 4,000 or 6,000 calories per workout. The rest of the population really wants to know what the athletes eat when they are let loose to chow down on their favorite “empty calories”. Not only does that humanize them, but it makes the rest of us feel less guilty about the “crap” we eat. Michael Phelps eats Sour Patch Kids, Reeses, chips and he gorges on pasta and pizza. Snowboarder Shaun White loves Chinese food that comes from fast-food type places such as random ones in airports. Hurdler and bobsled athlete Lolo Jones’ 9,000 calorie diet includes Double Bacon Cheeseburgers from McDonald’s. Skier Ted Ligety eats, “lots of ice cream.” Showboarder Kelly Clark drinks lots of chocolate milk. Cross-country skier Kikkan Randall loves maple glazed doughnuts. So, Olympic athletes: they’re just like us?
Russia Is Blocking Chobani Yogurt From Olympics
AP, Huffington Post
U.S. Senator Charles Schumer of New York is calling on the Russian government to allow Chobani Greek yogurt to be delivered to Sochi for US Olympic athletes and NBC Studio employees. Schumer said Tuesday that a shipment of Chobani yogurt is being held up at Newark Airport because of “unattainable” Russian Customs certifications. The US Department of Agriculture has requested that Russia approve a USDA safety certificate, but Russia still won’t allow the shipment. Chobani, based in upstate New York , is an official sponsor of the US Olympic team and the shipment will only be consumed by US citizens in Sochi. A call to Russian Ambassador Sergey Kislyak’s press office was not immediately returned.
Farm Bill Passes Senate, Heads to Obama for Signature
Mary Clare Jalonick
Farm Bill, Passed By Senate, Awaits White House Signature
Food Product Design
Congress has given its final approval to a sweeping five-year farm bill that provides food for the needy and subsidies for farmers. The bill provides a financial cushion for farmers who face unpredictable weather and market conditions. But the bulk of its nearly $100 billion-a-year cost is for the food stamp program, which aids 1 in 7 Americans. The final compromise bill gets rid of controversial subsidies known as direct payments, which are paid to farmers whether they farm or not. The legislation gives organic farmers access to the same agriculture research and promotion programs as conventional farmers. American Farm Bureau Federation President Bob Stallman said, “We are particularly pleased with provisions…to provide risk management to fruit and vegetable farmers and to support livestock farmers during disasters.” The food stamp program (SNAP) was cut about 1 percent. The farm bill is said to make the first changes to SNAP since 1996. Some reforms include closing a loophole that artificially boosts benefit levels, establishing a 10-state pilot program to engage adults in mandatory work programs and verifying that food-stamp recipients are not receiving benefits in multiple states. According to the non-partisan Congressional Budget Office (CBO), the farm bill will yield savings of $14.3 billion in commodity programs and $8 billion in nutrition programs from 2014 through 2023.
U.S. Food Labels to Get First Update by FDA in 21 Years
Anna Edney
Nutrition Facts Label to Receive FDA Overhaul
Food Product Design
Food labels that help US shoppers decipher nutrition content are set to get their first makeover in 21 years. The share of people who say they often use food labels rose to 54 percent in 2008 from 44 percent in 2002. Partially reflecting increasing awareness of the importance of a healthy diet, the FDA will make changes to include updates to the nutrition facts panel on most foods sold in grocery stores. The most significant changes will be to serving sizes, said Robert Post, chief science officer at FoodMinds, a Chicago-based consultant group for the food, beverage and nutrition industries. Details of the draft regulations can’t be viewed yet by the public, and the FDA declined to comment on its plan. Neither has the FDA specified a timeline on when it plans to release the draft rules. Critics of the current facts panel have pointed out that some information is unnecessary, hard to read and difficult to understand. In a 2010 report, the Center for Science in the Public Interest suggested such changes as listing calories more prominently and revealing nutrient content for realistic serving sizes. The Mayo Clinic explains that a food label is particularly important for individuals who are suffering from health conditions such as high blood pressure or high cholesterol and need to eat a special diet. The overhaul could help consumers make more informed choices that lead them to shun excess calories and select healthier foods.
New virus linked to bee colony collapse disorder
Geoffrey Mohan
A rapidly mutating virus has leaped from plants to honeybees, where it is reproducing and contributing to the collapse of colonies. Tobacco ringspot (RNA) virus, a pollen-borne pathogen that causes blight in soy crops, was found during routine screening of commercial honeybees at a USDA laboratory. Further study revealed the RNA virus was replicating inside its hosts and spreading to mites that travel from bee to bee. Traces of the virus were detected in every part of the bee examined except its eyes. Only about 5% of plant viruses are known to be transmitted by pollen, and fewer still have been known to jump form the plant kingdom to insects. That adds a complex layer to the forces driving colony collapse disorder. The RNA virus’ relative role in the demise of colonies has not been measured—it would be difficult to separate it from a cocktail of pathogens and stresses negatively affecting bees. The new virus, along with the well-documented Isareli Acute Paralysis Virus, was correlated with colonies deemed “weak” due to a variety of stresses. It also showed a similar seasonal fluctuation—infection rates rose to a 22.5% high in winter. Researchers are uncertain about whether the infection persists without bees picking up more virus from visited plants, and whether the infected bees can spread the virus to otherwise healthy plants.
The internet of bees could save our food supply
Todd Woody
Australian scientists believe they have devised a way to pinpoint the causes of the global die-off of bees that pollinate a third of the world’s crops: Attach tiny sensors to 5,000 honey bees, and follow where they fly. The sensors, each measuring 2.5 millimeters by 2.5 millimeters (0.1 inch by 0.1 inch), contain radio frequency identification chips that broadcast each bee’s location in real time. The data is beamed to a server, so scientists can construct a three-dimensional model of the swarm’s movements, which will allow them to identify anomalies in the swarm’s behavior. Worker bees are not called drones for nothing—they tend to follow predictable daily schedules. Variations in their routines may indicate a change in environment, such as exposure to pesticides. Previous studies of Colony Collapse Disorder (CCD) have pointed to everything from pesticides, poor nutrition to stress to automotive exhaust. Researchers suspect that some pesticides may interfere with bees’ abilities to orient themselves as they fly forage. That’s crucial, as bees are social insects that communicate the location of pollen to others in the hive. None of these studies have involved tracking bees’ behavior in real time in the real world. Scientists at Australia’s Commonwealth Scientific and Industrial Research Organization (CSIRO) are planning to release 5,000 tagged bees in the Australian island state of Tasmania. If the sensor-equipped bees transmit data indicating that they have changed their behavior, it may point to exposure to something in the environment and scientists can quickly pinpoint the location and identify the cause. The project will be watched closely in the rest of the world, particularly in Europe where a recent study found that demand for pollination is fast outstripping the supply of bees.
Spices and Their Health Benefits
Casey Seidenberg
People once believed that cinnamon grew in deep caves infested with poisonous snakes and that winged monsters guarded other spices. Though the monsters were legend, spices were for a long time deemed so valuable they were believed to need protection. Spices made the same meat and rice palatable night after night. Spices were seen as a sign of wealth: The more someone used, the more prosperous they appeared. And spices weren’t just for seasoning food; they were also used as medicine. People didn’t have antibiotics and cough suppressants; they had turmeric, cayenne and cumin. Prices may have gone down, but that doesn’t mean spices aren’t a valuable part of a healthful diet. Many spices aid in digestion and nutrient absorption. Here are a few spices that are simple to incorporate into everyday meals:
Cardamom is used in alternative medicine to remove toxins. It has also been linked to anti-tumor activity.
Capsicum, the active ingredient in Cayenne has been shown to increase circulation and contribute to weight loss.
Cinnamon is popular in Chinese medicine for its antioxidant properties. It also can enhance glucose sensitivity.
Cumin was traditionally added to foods to aid in digestion and the absorption of nutrients. Recently it has been shown to have antibacterial qualities.
Ginger is often recommended for nausea and upset stomach. It has also shown anti-inflammatory properties.
Black Pepper was one of the most sought-after and expensive spices during the spice trade era. It has been proved to lower blood lipids and inhibit cholesterol absorption.
Turmeric’s active ingredient curcumin, “Has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities…,” according to a review in Advances in Experimental Medicine and Biology.
Spices last a while, but they lose their flavor over time, so buy them in usable quantities, store them in tightly sealed glass containers in the dark away from the heat of the oven for optimal freshness.
Grade Inflation In The Maple Syrup Aisle: Now Everything is An “A”
April Fulton
Why would you choose a B grade if you can get an A? Well, if you want a richer, darker, more intense maple syrup, you should pick Grade B. But the idea that B beats A is counterintuitive to most consumers. So this month Vermont became the first state to give all syrup sold to consumers a grade of A, and require labels that are more descriptive of the syrup’s flavor. For example, the lightest kind of maple syrup sold, “Grade A, Light Amber” will become “Grade A Golden, Delicate Taste”. Many bottles previously labeled “Grade A Dark Amber” and those labeled “Grade B” will become “Grade A Dark, Robust Taste”. Consumers need to know what to expect. Canada currently uses a numbers grading system, and the New England states where syrup is produced each have their particular additional rules on thickness. But basically, the color descriptions have to do with how much light passes through the syrup. Butternut Mountain Farms, one of Vermont’s biggest maple syrup producers, claims that “Removing the ‘inferior’ Grade B classification for the darkest syrups…will allow people to make decisions based upon taste rather [than] perceived quality.” The new rules will also open up a whole new world of dark syrups to consumers who, up until now, couldn’t get syrups that didn’t let enough light in.
Chocolate flavor, without the sugar
Casey Seidenberg
Want a “chocolate milkshake”, “chocolate chip” pancakes, banana “chocolate chip” muffins or “chocolate chip” granola bars, all of which have loads of antioxidants and are free of processed chocolate, yet deliver that heavenly chocolate taste? What’s the secret? Raw Cacao Nibs. Cacao beans are the main ingredient in chocolate, so they have that delicious chocolate flavor without the unhealthful added sugar. Cacao nibs and powder use the name “cacao” to designate the raw, unprocessed version of the bean. In David Wolfe’s book Superfoods, cacao beans are:
Higher in antioxidant than blueberries, pomegranates, goji berries, acai berries and red wine.
A formidable source of magnesium, which is needed for a healthy heart and brain, muscles, bones and blood.
A solid source of iron, essential for healthy blood.
High in Vitamin C.
The mood-boosting amino acid tryptophan is also found in the bean.
Life with cacao nibs suddenly becomes a box of chocolates, except in this case, you know all the goodness you are getting.
Could this berry mean you can eat junk food guilt free? Lingonberries ‘halt the effects of a high-fat diet’
Emma Innes
Researchers at Lund University recently discovered that Scandinavian Lingonberries—which are sometimes known as cowberries in the UK—almost completely prevented weight gain in mice fed a high-fat diet. The berries also lower blood sugar levels and cholesterol. The study also showed that the ‘super berry’ acai can lead to weight gain. The research team conducted their study using a type of mouse that easily stores fat. Some of the mice were fed a low-fat diet, while the majority of the animals were fed a diet high in fat. They were then divided into groups, where all except the control group were fed a type of berry—lingonberry, bilberry, raspberry, crowberry, blackberry, prune, blackcurrat or acai berry. When compared after three moths, they observed that the lingonberry group had by far the best results. The lingonberry group had not put on more weight than the control group and their blood sugar and insulin reading were similar to those of the ‘low-fat’ mice. Their cholesterol levels and levels of fat in the liver were also lower than those of the animals who received a high-fat diet without any berries. Blackcurrant and bilberries also produced good effects, although not as pronounced as the lingonberries. The acai berries, on the other hand, led to weight gain and higher levels of fat in the liver. The team will now continue to work on understanding the molecular mechanisms involved in the effect of lingonberries. They will also see whether the effect can be observed in humans. According to Karin Berger, diabetes researcher at Lund, “…the goal is to prevent obesity and diabetes by supplementing a more normal diet with berries.” Lingonberries are very popular in Sweden and are commercially cultivated in some parts of the U.S.
Barbecue Tourism Is A Real Thing: Here’s the 2014 Competition Calendar
Chis Chamberlain
In 2014, people will continue to travel the globe for barbecue. In addition to competitive pitmasters, who pack up their rolling rigs to travel around the country to cook in contests every weekend of the year, there are now BBQ trails that allow casual enthusiasts to visit notable representatives of various regional styles of smoked meats. Check out some of these upcoming U.S. events for 2014 and start blocking out time on the office vacation calendar.
February 21-23: Cattleman’s Caribbean BBQ Competition, San Juan, PR. When there’s no more football to watch, why not hop a plane to old San Juan and watch he pros cook off for $5,000 in prize money?
February 27-March 1: Houston Livestock & Rodeo World Championship Bar-B-Que Contest, Houston, TX. This competition is about as big as they come with 300 teams competing over three days. Unlike some other competitions, there is plenty for the casual visitors to eat and drink in the Saloon, plus you can scoot your boots to some twin Texas fiddles.
April 18-19: New York City BBQ Cookoff, Staten Island, NY. This Kansas City Barbecue Society-sanctioned event qualifies as a state championship, so you know the pitmasters will be bringing their A game.
April 25-26: BBQ Capital Cookoff, Lexington, NC. This event basically shuts down the entire downtown of this smoky hamlet for a weekend of meat, music and merriment.
May 15-17: Memphis in May World Championship Barbecue Cooking Contest, Memphis, TN. Nobody parties like Memphis in May participants, and their massive rigs can reach three stories tall.
June 7-8: Big Apple BBQ Block Party, New York, NY
August 23-24: Music City Music & BBQ Festival, Nashville, TN
September 18-20: Murphysboro Barbecue Cook-Off, Murphysboro, IL
September 28-October 6: American Royal BBQ Contest, Kansas City, MO
October 18: Sam’s Club National Championship, Bentonville, AS
November 6-9: World Food Championships, Las Vegas, NV
Subway Removing ‘Shoe Rubber’ Chemical From Bread
Candice Choi
A popular food blogger recently launched a petition asking Subway to stop using the ingredient, called azodicarbonamide. The petition noted that the azodicarbonamide used in its bread “as a bleaching agent” is also used to make yoga mats and shoe rubber. The petition further noted that Subway doesn’t use the ingredient in its breads in Europe, Australia or other parts of the world. A representative for Subway says that they are in the process of removing the chemical and that the change was underway before the petition was launched. Subway says that the conversion will be completed soon, but did not give a timeline. Even though Subway is not the only vendor to use the ingredient, Subway was chosen because it is trying to project a healthy image and has endorsement deals with Olympic athletes.
5 Outrageously Good Dishes You Can Make In A Waffle Iron
Lynn Andriana
No need to limit the waffle iron to lazy, Sunday-morning breakfasts.
Grilled cheese sandwich. You can cook a grilled cheese in the frying pan, toast it in the toaster oven or stick it under the broiler, but none will give you the multidimensional crunch that a waffle iron will. Two golden rules: butter the outsides of your bread before placing in the waffle iron, then sprinkle with sea salt before serving.
Chicken and Waffles That’ll Cause a Double Take. Sear the tenders, fold the chicken—along with bread crumbs that you’ve lightly browned under the broiler—into waffle batter and ladle onto the waffle maker.
Cheesy Pasta with 2 Crispy Sides. Bread cold blocks of mac’n’cheese in flour, egg and breadcrumbs. They hold up well to the machine’s heat and weight.
90-Second Cookies. Heating on both sides transforms a ball of dough (store-bought or homemade) into a hot and crisp cookie in a minute and a half, or less.
Portable scrambled eggs. Whisk two or three eggs with a dash of milk and stir in diced peppers, mushrooms or onions; shredded cheese; or minced herbs. Pour onto iron at medium-high heat and cook for about two minutes for a delicious portable breakfast.
The Next Hot Ice Cream Flavor Is Made From Bones?
Huffington Post
I scream, you scream, we all scream for….bone marrow?
Bone Marrow & Bourbon Smoked Cherries is one of the next must-try flavors in this summer’s upcoming lineup from Salt & Straw, a small-batch ice cream maker based in Portland, OR. To call the practice of eating bone marrow a current culinary trend wouldn’t be inaccurate, but it’s certainly nothing new. Our primordial ancestors have been sucking marrow out of their prey’s bones for thousands of years. Because bone marrow is primarily made of fat, it’s a natural fit in ice cream, which is one of the fattiest foods we know. If that doesn’t “float your boat”, Salt & Straw’s lineup of summer flavors include: Black Raspberries & Pork Belly, Melon & Prosciutto, and Goat Cheese Marionberry Habanero. Don’t worry if you don’t live in the Portland area: You can buy it online.