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Posts tagged ‘gardening’

Nov 21

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Food Links, 21.11.2012

The lawyers who took on Big Tobacco take on Big Food.

Britain’s nutrition recession.

Pesticides are killing bumblebees.

Obama did best in those states which watch Top Chef.

Improving Kenyan children’s access to good nutrition.

The implications of buying more food from China.

Apple and pear farmers face increasing challenges in Britain.

The myth of breakfast, lunch, and dinner. (Thanks, Lindie and Milli!)

The success of roof-top gardening in Mexico City.

How to eat like the president of the US.

The history of the jaffa orange.

The Twinkie: can it survive? And what are the alternatives?

The New Yorker takes on THAT review of Guy’s American Kitchen in Times Square.

Trish Deseine is excellent on chefs’ egos and why we should eat real.

Why we don’t have to drink eight glasses of water a day.

There are growing tensions around keeping chickens in Brooklyn.

The link between cooking and the evolution of the human brain.

Tan Twan Eng on street food in Penang.

This is incredible: sushi chefs battle sea monsters.

A cultural history of the spoon.

In praise of the English apple.

On Denis Papin.

What to do if your jam doesn’t set.

Nelson Mandela‘s favourite food.

Amazing anatomically-correct cakes.

When is a food truck more than a food truck?

The London restaurant Tube map.

Food-based idioms.

The history of toad-in-the-hole. (Thanks, Deva!)

A cheeseburger made out of leaves.

Fifty Shades of Chicken. (Thanks, Justin!)

Teabag tags.

An attempt to make cinnamon buns.

The chemistry behind food pairings. (Thanks, Raffaella!)

Stop de-seeding tomatoes.

Five $10 dinners.

Which are the best gins?

Cakes throughout American history.

Rothko paintings recreated with rice.

Exploding fraudulent ketchup.

Old Finnish drink labels.

Are food bloggers pushovers?

Are there any decent substitutes for truffles?

The slow spread of Vegemite.

These are courtesy of my mum:

An ancient recipe.

Is the food movement real?

The dinners of old London.

How are hot dogs made?

Toothbutter.

The vast scale of counterfeit food in Italy.

Forensic scientists battle food fraud.

Oct 19

Food Links, 19.10.2011

Lifestyle-related diseases are increasingly a problem in the developing world too.

So fast food is always cheaper than home made? Think again.

Bizarre culinary gadgets.

Dinner and derangement (thanks Sarang!).

A Swedish TV cook causes a nationwide shortage of butter.

Why the food movement should Occupy Wall Street.

A quick history of domestic lighting.

Live the cliche: how to be a Brooklyn urban farmer.

An interview with Andrea Illy, CEO of Illycafe – with some interesting insights into the implications of food speculation.

How to set up and run a restaurant in a field.

Kit Kats in Japan.

The art of the menu.

New York ‘beeks’ (bee + geek = beek) celebrate the first year of legal bee-keeping in the city.

Why it’s worth growing your own chillies.

In praise of Vegemite.

Ethiopia plans on becoming one of the world’s top exporters of sugar. Hmm…

On errors in cookbooks.

The world’s biggest onion.

The average American eats forty-two pounds of corn syrup every year.

How to cook scotch eggs.

Aug 3

Food Links, 03.08.2011

‘It’s very difficult to define’ – the Staggers attempts to pinpoint what is meant by ‘British food’. And gives up.

Eating while black: on food and race.

The Middle Class Handbook considers the rise of strange snack foods.

McDonald’s removes McFalafel from its menu in Israel.

Twelve signs that we’re running out of food.

David Lebovitz lists ten strange things to be found in French supermarkets.

We need a ‘brave new menu’ to be the basis of a sustainable food system.

Surprisingly, America doesn’t consume the most meat in the world – take a look at this fantastic infographic to see which country does.

Where do baby vegetables come from?

The equitable redistribution of rigatoni. (Thanks, Mum!)

What are the chances of substitutes – like seitan and soy – replacing meat in our diets?

Check out Nourish – an amazing project aiming to raise awareness about food and sustainability in schools and communities.

‘encouraging agricultural diversity and local food production – particularly of vegetables – can help communities boost their self-sufficiency and protect vulnerable populations from price shocks’. In other words, the diversity and quality of the food supply are more important than quantity in ensuring food security.

Ferran Adria has written a book about cooking staff meals.

Where is all the safe drinking water?

This is the most amazing project: what we eat.

May 18

Food Links, 18.05.2011

If you’re in South Africa, go out and vote. Right this minute. Immediately.

In the US, some restaurants are now turning their leftovers into compost.

Are a billion people hungry? This brilliant article from the recent food edition of Foreign Policy examines the complex factors which determine diets.

The World Development Movement explains why it’s targeting Barclays over food price speculation.

Consider the aubergine.

The Catherine Ferguson Academy in Detroit specialises in providing cheap, high quality education to pregnant girls. The school is built around a food-producing garden (the girls grow vegetables and care for chickens, goats, and bees) and seems to have achieved some amazing things since its founding. And now it’s threatened with closure. Madness.

‘There’s more to salt than the taste.’ So there is.

This is an excellent overview of the origins, nature, and impact of the food industry in the United States.

Starbucks is now the third biggest chain restaurant in the US – after McDonalds and Subway.