Just the other day, on ol' St. Patty's Day, the Fooducate blog posted their 1000th post. This is a huge milestone in the life of the spectacular blog, and it will continue to grow each day. Who knows... maybe one of us will post a 1000th post one day. Thanks to Mrs. Collier for giving us the tools to make that a possibility!
Click here to read more about Fooducate's success and how it was started in the first place.
Showing posts with label Taylor Glenn. Show all posts
Showing posts with label Taylor Glenn. Show all posts
Sunday, March 20, 2011
Food Around the World
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Animal, Vegetable, Miracle (Post 4)
http://www.flickr.com/photos/36008503@N03/3875245604/
I had no idea that tomato farming was so profitable, but learned that from Kingsolver's accounts. After doing some reading online, and actually browsing through a farmer's forum :), I found that Kingsolver's pocket is not the only one that loves August, which is "all about tomatoes, every year" (198). According to many farmers, tomatoes are the crop that yield the most profit, and although they require some uptake, it is worth the time.
The other part of my tomato reading that really intrigued me was when Kingsolver talks about the company Appalachian Harvest. Although when first describing the company Kingsolver makes it sound like the Montsanto of fruits, we see her give credit to them at the end of the few pages, making me feel better about my precious tomatoes. The Appalachian Harvest packing house is in charge of "slapping one of those tedious stickers on every one of the thousands of" (205) tomatoes. Through her sarcastic tone, I see that Kingsolver is not very fond of industry becoming involved in local farming.
Also at the packing houses, produce must "conform to certain standards of color, size, and shape" (205) to make it to the supermarkets with the ever coveted organic sticker. Of course, in this tedious process, many deformed, but just as amazingly delicious tomatoes are tossed into "mountains of wasted food" (205). However, we see that hope is not lost as with the help of some local churches and social justice groups, Appalachian Harvest set up a system of delivering "'factory second' vegetables" (205) to families of low income. Sometimes these families have not been able to afford organic food before, so the exposure is genious. As we saw in Food Inc., these families actually end up spending more money on diabetes pills then they would be if they just bought organic food. As Kingsolver makes clear, "throwing away good food makes no sense" (205), and this is a great way to make food of this imperfect food.
Saturday, March 19, 2011
Lady Gaga vs. Breast Milk Ice Cream
So, today, as searching the web, I happened to stumble upon the topic of breast milk ice cream. A London ice cream parlor called Icecreamists has come out selling exactly what it sounds like, ice cream made from women's breast milk. According to a reporter of NY Daily News, "at least 15 mothers have volunteered to donate their breast milk." The stuff does not come cheap either, selling for a whopping $23 per serving.
Before you are overwhelmed with disgust, consider the arguement of Mirium Simun, a New York designer interested in sustainable food systems and the human body, who debuted a line of breast milk cheese. "Why is cow or goat milk not disgusting? Vegans tend to get this pretty quickly," she said. "And if it is disgusting - well, does that mean we should start thinking differently about all the other ways we use the human body - to make wigs, to transfuse blood, to be surrogate mothers?"
Despite what you may think, it may be worth the adventure... but Lady Gaga will have none of it. Gaga and her team are threating to sue Icecreamists for using part of her name to sell their unusual frozen treat. Gaga's attorney sent a letter to the London shop asking them to remove the 'Gaga' from the name of the ice cream, adding a personal touch as he called their concoction "deliberately provocative and, to many people, nausea-inducing."
Icreamist owner Matt O'Connor is sure he will eventually win the battle against Lady Gaga, and claims that they got the name not from her, but from the reference of one of the first discernable phrases that comes out of a baby's mouth. And to counter Gaga's last attack, O'Connor responds, "As for her assertion that our product is distasteful, perhaps she should reflect on her blood-spurting performance at the MTV Video Music Awards, or the fact she wears clothes fabricated from the flesh of dead animals.
This is going to be quite a battle, and I'll keep my eye out for who comes out on top. In the mean time, I think I will personally be staying away from any breast milk icecream. But hey, all power to you if you have the guts to try it, or find a place that sells it at that.
If you are interested, please visit these sites to learn more. They really are very interesting!
Article about Gaga's lawsuit
Article about Baby Gaga ice cream
The official blog of the Icrecreamists <---- This one is particularly intriguing! Please take a look :)
Tuesday, March 15, 2011
Immaculate Organic Cookies... Yumm!
http://www.flickr.com/photos/oakleyoriginals/3224704164/
So since my mom broke her leg skiing, my family has been getting a meal here and there from friends and neighbors. The other night, our neighbors, the Bushes (Kristian Bush of Sugarland), made us a great dinner. Not only was it delicious, but it was also all ORGANIC!
Kristian Bush is the guy on the right!
http://www.flickr.com/photos/familymwr/4967842030/sizes/s/in/photostream/
The highlight of the meal was dessert, of course. The supply of brilliant organics ended with delectable, all-natural chocolate chip cookies made by the Immaculate Baking Co, an amazing company based out of NC. Made with organic flour and sugar, these suckers can be popped in the oven for a good 8 minutes for a healthier sweet!
Browsing the company's site, I found out a few other cool things. First of all, they are the current holders of the Guinness World Record for the world's biggest cookie. The cookie, at 102 ft wide and over 40,000 pounds, blew the last record of 80 ft out of the park! After having the largest cookie, the company decided to try for the largest bake sale, as they have teamed up with Cookies for Kids' Cancer in order to raise awareness and funds for pediactric cancer.
Check the two links I put above as well as Immaculate Baking Co.'s main webpage to learn more about this great passage to eating and buying smarter food!
Monday, March 14, 2011
BURGER KING REVEALED!!!
Now I feel proud to not have touched that sandwich. It is just disgusting how haphazardly our own food is being handled in places like Burger King. It looks like these two videos were filmed by a bunch of airheads who worked at BK and were tired of the job. I wouldn't blame them. But warning, if you EVER want to eat at a fast food restaurant, don't watch these clips. I mean, one of the employees even said he wasn't sure what kind of mayonaise they used! If the workers don't even know what they are serving, then we don't know what we are eating. Have enough dignity to demand to know the truth, and to demand to be served healthy food!
Monday, March 7, 2011
Buy Local, Eat Global... Taking Action in Our Own Communities
apples
Winter Farmer's Market, Pawtucket
www.farmfresh.org/food/farmersmarkets_details.php?market=29
www.farmfresh.org/food/farmersmarkets_details.php?market=29
Jennifer Zyman, the author of the blog Blissful Glutton, understands the beauty of buying food from local farmers. I was lucky enough to come upon Zyman's article in the Atlanta Intown Newspaper, in which she reports from the Morningside Farmers' Market in Virginia-Highland.
Zyman talks to a few people who not only see the benefits of buying food locally, but actually implement it into their lives, makinng them more happy and healthy people.
Some of the positive points given about buying from local markets such as these are:
-the quality of food is better than anywhere else
-the strong sense of community and pride in buying locally grown food
-the produce is cheaper, fresher, and more flavorful
-less of a distance traveled from your food being in the ground to when it is in your hands
-the short journey from farm to table is evident in the food's taste and freshness
-much of the food is organic (no pesticides, hormones, chemicals, antibiotics, or genetically modified seed)
-it is the best way to help support your local farmers, who are an endangered species
There are so many great reasons to start buying food locally, more healthily, and to that extent responsibly. Please read this awesome article by clicking here. On the webpage you will also find some really useful information about the different opportunities available to us in Atlanta to buy food locally.
Happy eating!
Sunday, February 27, 2011
Food Wise Personal Chef
Anne Lloyd posted earlier on this food-conscious chef's healthy fried chicken recipe, and I wanted to share more with you about her. I actually picked this chef's card off of a bulletin board at Yeah! Burger. When I got home, I immediately visited her website and was very impressed! Check it out for yourself to see how she is helping to get more people in the ATL to eat heathily and inteligently!
I am planning on emailing her soon to ask her how being a personal chef is and what she thinks about as she goes grocery shopping for her customers. Keep posted!
Until then, here is another very interesting recipe that I found on her site. Please let me know if anyone has the chance... and the guts to try making it!!!
This recipe for Brazil nut milk is made the proper way. It's hard to find a recipe out there for nut milk that states the importance of discarding the soaking water. All nuts, seeds, grains and legumes contain large amounts of toxic phytic acid, an enzyme inhibitor. When you soak them, the phytic acid is broken down, thus making the nuts much more digestible and better for your health. As you see, the soaking water must be discarded. These naturally occurring phytates block the body from absorbing all the beneficial minerals and nutrients the nuts contain. Not to mention, are bothersome to the digestive system and chelate the minerals right out of your bones!
more on this later...
Here's the recipe for the most delicious Brazil nut milk:
Ingredients:
2 cups of Raw Brazil Nuts
pinch of salt
6 cups of clean filtered water
2-3 TBSP of organic Maple syrup
1-2 teaspoons of organic vanilla extract
1 can of organic coconut milk
1/2 teaspoon of cinnamon (optional)
Tools:
1 large jar
a blender or food processor
cheesecloth, coffee filters or cotton kitchen towel
mesh colander
bowl
1. Soak the raw Brazil nuts in cold filtered water with a large pinch of salt..covering the nuts a couple inches over with the water. Let sit on the counter for a full 24 hours.
2.The next day, strain off the water and rinse nuts well. place in blender or food processor, add 6 cups of water and blend for 2 minutes.
3. Line a mesh colander with cheese cloth or kitchen towel. Place over a bowl or stockpot. Pour the blended mixture into the colander to strain. let sit for 30 minutes or as long as it takes for all the liquid to run through. You can even tie the corners of the cloth together and hang from a wooden spoon over the bowl to yield a little more milk.
4. Add coconut milk, maple syrup, vanilla and cinnamon to nut milk. Stir well with a whisk and transfer to glass bottles. Refrigerate and enjoy!
I am planning on emailing her soon to ask her how being a personal chef is and what she thinks about as she goes grocery shopping for her customers. Keep posted!
Until then, here is another very interesting recipe that I found on her site. Please let me know if anyone has the chance... and the guts to try making it!!!
BRAZIL NUT MILK--a delicious dose of selenium!
more on this later...
Here's the recipe for the most delicious Brazil nut milk:
Ingredients:
2 cups of Raw Brazil Nuts
pinch of salt
6 cups of clean filtered water
2-3 TBSP of organic Maple syrup
1-2 teaspoons of organic vanilla extract
1 can of organic coconut milk
1/2 teaspoon of cinnamon (optional)
Tools:
1 large jar
a blender or food processor
cheesecloth, coffee filters or cotton kitchen towel
mesh colander
bowl
1. Soak the raw Brazil nuts in cold filtered water with a large pinch of salt..covering the nuts a couple inches over with the water. Let sit on the counter for a full 24 hours.
2.The next day, strain off the water and rinse nuts well. place in blender or food processor, add 6 cups of water and blend for 2 minutes.
3. Line a mesh colander with cheese cloth or kitchen towel. Place over a bowl or stockpot. Pour the blended mixture into the colander to strain. let sit for 30 minutes or as long as it takes for all the liquid to run through. You can even tie the corners of the cloth together and hang from a wooden spoon over the bowl to yield a little more milk.
4. Add coconut milk, maple syrup, vanilla and cinnamon to nut milk. Stir well with a whisk and transfer to glass bottles. Refrigerate and enjoy!
Wednesday, February 16, 2011
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