Should We Care About Organic Food?
“I now feel completely vindicated for NOT buying organic foods.”
Well, great.
The internet was abuzz with the recent study published in the Annals of Internal Medicine that found little evidence that organic foods are more nutritious than conventional grown food, and I found myself getting severely agitated by comments like the above posted in social media circles. Granted, I spend a lot of time thinking about food, but simple statements like the aforementioned prove to me that we are entirely removed from the food process and what we are eating. We are oversimplifying a complex issue.
Would You Like a Scoop of Geoduck Ice Cream?
Salted caramel ice cream. Orange coriander ice cream. Sweet summer corn buttermilk sherbert.
The whole put-anything-you-can-find-and-see-if-it-works-in-ice-cream-trend is tasty at times, edgy at best, but has become so ubiquitous that off-color flavors rarely merit a reaction.
That was until I saw the geoduck ice cream sign.
25 Things You Wish You Had Overheard a Foodie Saying
“All I had to bring was this jar of homemade pickled carrots.”
“Oh the popcorn? Yeah, it’s the truffle oil that does it.”
“It was Sunday. So I got the pan-fried trout.”
These are all direct quotes that I overhead, or caught myself saying, in the last week. If you spend any time around food lovers, or are simply food obsessed yourself, and you will pick up on some humorous things. Absurd even. If ferment, infuse or are co-op are part of your vocabulary, you know what I am talking about. But don’t you just wish that the foodie world would take it to the next level? Here’s what you wish you had overheard.
Friday Photo: Flickr Me
File this one under “graffiti that confuses me but that I still find intriguing.”
Taken near NDSM Wharf in Amsterdam.
Recipe: Coconut Blackberry Clafouti à la Julia Child
“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” – Julia Child
For today, Julia Child’s 100th birthday, it seemed only fitting that I add one of her classic recipes to my repertoire in celebration. She was well known for her calfouti, which is pretty much a fancier version of a Dutch Baby pancake, and with a pint of freshly picked blackberries, I couldn’t resist making a revamped gluten free version made with coconut flour and milk.
You Can Ferment That: What It Takes to Run an Artisan Pickle Company
You’ve been making your own kombucha for months (ok, years) and pickling is old news to you, but have you taken your fermented food obsession to the next level? Grabbed a slot at the local market and opened up a stand to sell your goods? Spend any time at your weekend farmers market and you’re sure to find an artisan pickle, kraut or kim chi maker.
“We can pickle that,” might be the mantra of any lover of the television show Portlandia, but all jokes aside, fermented foods are good for you (and often served in mason jars). Making fermented foods at home however is one thing, running your own fermented business is quite another.
Listening To: Ray-Ban Exclusive Volume 7
I do this monthly mix thing called Ray-Ban Exclusive, and I’m digging the seventh volume which is full of summer funk.
Recipe: Gluten Free Dutch Appeltaart with Cardamom
I was destined to fall in love with the appeltaart.
When I travel I have a tendency to fall for local foods. It may be the most basic of foods in that location, but when you’re an outsider, it’s exotic. And so I identify a local dish that’s easy to find in a variety of places and I order it wherever I go. It could be called a weird travel quirk, but when you find a local food that you love and you stick with it.
And so it was with the appeltaart.
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