orsiko

Archive for the ‘Environment Et Eco-Friendly’ Category

Sustainable and Healthful; Sardines, Seaweed, …

In Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/06/05 at 08:37

Sustainable, healthful sardines are ready for their close-up; on the Washington Post

Mark Shelley, who is working to promote the healthful, sustainable fish. Many Americans consider sardines to be seafood versions of Spam, but the included recipes can help change that image.
MONTEREY BAY, Calif. – “Revolutionary” isn’t the first word you’d use to describe Mark Shelley. The California filmmaker drives a Toyota Prius, for goodness’ sake. But Shelley is a key member of a culinary counterculture plot to reintroduce sardines to the American palate. …
Full Story: …
… A New School of Thought About Sardines. They’re Eco-Friendly. But Can They Be Tasty? ; By Jane Black

Recipes on The Telegraph.co.uk

The Irish were eating seaweed centuries before sushi came to its shores. Simon Beckett joins the harvest, and discovers that hand-picked dulse and carrageen makes remarkably good bread, broth and even chocolate jelly.
Few things are more evocative than the smell of seaweed. It instantly conjures images of rock pools and beaches, an olfactory accompaniment to the crash of waves and cry of seagulls. What it isn’t generally associated with, unless it is to spark the memory of fish and chips on a windswept seafront, is food. …
Full Story: Seaweed recipes: the best of fronds; By Simon Beckett. Photographs by Peter Dench

More Interesting Links!
~ Culture – Malnourishment common among obese. Eating right is evolving as a science; Malnutrition amid plenty; WashingtonTimes.com.
~ Health and Behavior – The United States has been dubbed the fast-food nation, but that may be changing — at least in one respect. The real ‘fast-food nation’? Not U.S., survey says; USAToday.com

Organic Food, Recipe Testing & More …

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/06/04 at 12:00

‘There is a sufficiency in the world for man’s need but not for man’s greed.’ ~Mohandas K. Gandhi

It might have the green seal, but is organic safe? from the NYTimes.com

The U.S. organic movement was built on trust between the farmer and the consumer, using growing methods thought to be better for the land and to produce more healthful food. But on the heels of the recent salmonella outbreak, some people are questioning whether organic food is really more healthful.
MOST of the chicken, fruit and vegetables in Ellen Devlin-Sample’s kitchen are organic. She thinks those foods taste better than their conventional counterparts. And she hopes they are healthier for her children. …
Full Story: …
… It’s Organic, but Does That Mean It’s Safer?; By KIM SEVERSON and ANDREW MARTIN

Food and Dining on the WashingtonPost.com

More sustainable tuna swims into the spotlight. A bluefin tuna known as Kindai is farmed in Japan and reduces reliance on wild fish. Restaurants in Virginia and elsewhere are starting to put it on their menus.
For years sushi aficionados have reserved their most lavish praise — and their spare cash — for bluefin tuna, the fatty, pinkish fish featured at high-end restaurants across the globe. But as wild stocks of the fish have plummeted, ordering bluefin has become as socially unacceptable as consuming the once-ubiquitous Chilean sea bass.
Full Story: A More Sustainable Tuna? – Japan’s Kindai Bluefin Arrives in Virginia; By Juliet Eilperin

More Interesting Links!
~ Five Minute Food – Not if you follow these simple, seasonal recipes. Five minute food that’s both fast and delicious. Too busy to cook supper?; By Xanthe Clay, Telegraph.co.uk
~ Recipe Testing – Casilda Grigg, (enthusiastic cook), puts a 10 Minutes to Table recipe to the test. Cook against the clock: Casilda Grigg; By Xanthe Clay and Casilda Grigg, Telegraph.co.uk

Something’s Fishy: Health and Sustainability

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2009/05/21 at 07:05

Culinary News

Navigating the information to choose fish responsibly on the Chronogram.com
Spanish mackerel is sustainable, but it was “not very popular” on one chef’s Saugerties, N.Y., menu last summer. This article examines what we know about fish, human health and sustainable fishing practices.
What do we really know about the fish we eat? Even if we are diligent about buying local and organic produce, grain, and meat, does that care extend beneath the sea? Many species are suffering from overfishing. Fish farming can pollute the ocean, and spread disease to wild fish. Regulation and inspections are either lacking or inconsistently applied and enforced. …
Full Story: …
… Something’s Fishy: Is that seafood sustainable?; by Peter Barrett

Personal Health on The New York Times
… Among foods that help to reduce the inflammatory marker CRP are cold-water fish like salmon, tuna and mackerel; flax seed; walnuts; and canola oil and margarine based on canola oil. Fish oil capsules are also effective. Dr. Ozner recommends cooking with canola oil and using more expensive and aromatic olive oil for salads. …
Full Story: New Thinking on How to Protect the Heart; By JANE E. BRODY

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Eating Food That’s Better for You, Organic or Not

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/05/19 at 06:09

Health on The New York Times
In the six-and-one-half years since the federal government began certifying food as “organic,” Americans have taken to the idea with considerable enthusiasm. Sales have at least doubled, and three-quarters of the nation’s grocery stores now carry at least some organic food. A Harris poll in October 2007 found that about 30 percent of Americans buy organic food at least on occasion, and most think it is safer, better for the environment and healthier. “People believe it must be better for you if it’s organic,” …
… says Phil Howard, an assistant professor of community, food and agriculture at Michigan State University. Full Story: Eating Food That’s Better for You, Organic or Not; By MARK BITTMAN

Business> Metrics on The New York Times
The map of organic farms in the United States is clustered into a few geographic centers, a strikingly different pattern than the map of all farms, which spreads densely over many regions, breaking only for the Rockies and Western deserts.
Areas in the Northeast and Northwest have many small organic farms that sell produce directly to consumers. Large organic farms, which some critics call organic agribusiness, have flourished in California. Full Story: The Hot Spots for Organic Food; By HANNAH FAIRFIELD

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

The Future of Farmers’ Markets

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Special Reports, Кулинарные Тенденциии и Гид on 2009/05/08 at 15:55

Food Matters on BBC.co.uk
Britons have an appetite for buying from farmers’ markets, but are there any real advantages to buying food direct? …
… Farmers’ markets, with their emphasis on fresh, seasonal produce and their hands-on approach to shopping, are a magnet for food-lovers. Factor in the shoppers’ chances to chat to the growers and possibly pick up a recipe from fellow food-lovers, and you have a formula for food-shopping success. …
Full Story: Farmers’ markets; by Hattie Ellis

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Gourmet Gold: Black Truffle in Western Australia

In Amuse Bouche, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/05/06 at 11:17

Explore Australia on The Sidney Morning Herald
Winsor Dobbin joins the search for gourmet gold – the black truffle – in Western Australia. The truffle dogs are excited. They bark and frolic as they prepare to hunt for truffles, …
… which are also known as “the diamond of the kitchen”. Truffles are among the world’s most sought-after delicacies and now black truffles are being harvested in several parts of Australia.
The Wine & Truffle Company, in Manjimup, …
Full Story: One sniff and you’re hooked;

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Showcasing Farms on the Menu

In Americas Cuisines, Archives, Biz Tips, Culinary News, Environment Et Eco-Friendly, Кулинарные Тенденциии и Гид on 2009/04/09 at 16:02

Food & Drink on IndyStar.com
Restaurants that use food from local farms are putting the farms on the menu, too. The biggest challenge when buying locally is making sure the farms can keep up with day-to-day demand. …
… More chefs are seeking locally grown meat and poultry, turning suppliers into food-world stars. Mustard-braised rabbit. Pork shoulder in apple cider. Heritage-breed rock hen. Skirt steak with tomatillo salsa verde. These dishes – all featuring Indiana-raised meats and poultry – appear on the menus of Indianapolis’ and Chicago’s trendiest restaurants. They represent the future of Hoosier farmers who’ve begun to market directly to chefs, first to survive and now to thrive. …
Full Story: High-end local restaurants create a new farmers market; By Jolene Ketzenberger

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Cooks Can Be Green, Too!

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/04/06 at 22:11

Celebrity Chef Chat on the JSOnline.com
Kate Heyhoe lays claim to starting the first online food and cooking eZine, Global Gourmet, www.globalgourmet.com, in 1994, plus eight cookbooks. One of them, “Great Bar Food at Home” was a finalist for a James Beard Award. Eating organic and …
… being green always have been important to her, and she felt people needed some help figuring out how to do that. “I had been watching the green movement for a long time,” she says. “The message is out there, but I realized that there were a lot more things we could do to conserve energy.” …
Full Story: Cooks can be green, too;

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Trying to Make Bluefin Tuna Sustainable

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Кулинарные Тенденциии и Гид on 2009/03/16 at 10:14

Food & Dining from The WashingtonPost.com
Kindai, a type of bluefin tuna farmed from hatched eggs in Japan, is putting the fish back on the menu at some restaurants that previously considered bluefin tuna socially unacceptable. The practice still isn’t fully sustainable, though. …
… For years sushi aficionados have reserved their most lavish praise – and their spare cash – for bluefin tuna, the fatty, pinkish fish featured at high-end restaurants across the globe. But as wild stocks of the fish have plummeted, ordering bluefin has become as socially unacceptable as consuming the once-ubiquitous Chilean sea bass. …
Full Story: A More Sustainable Tuna?; By Juliet Eilperin

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

It Might Have the Green Seal, But is Organic Safe?

In Americas Cuisines, Archives, Biz Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/03/09 at 16:27

Sustainability – Dining & Wine on The New York Times
The U.S. organic movement was built on trust between the farmer and the consumer, using growing methods thought to be better for the land and to produce healthier food. But, on the heels of the recent salmonella outbreak, some people are questioning whether organic food is really healthier. …
… MOST of the chicken, fruit and vegetables in Ellen Devlin-Sample’s kitchen are organic. She thinks those foods taste better than their conventional counterparts. And she hopes they are healthier for her children. Lately, though, she is not so sure. …
Full Story: It’s Organic, but Does That Mean It’s Safer?; By KIM SEVERSON and ANDREW MARTIN

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

It Might Have the Green Seal, But is Organic Safe?

In Americas Cuisines, Archives, Biz Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Кулинарные Тенденциии и Гид on 2009/03/09 at 16:27

Sustainability – Dining & Wine on The New York Times
The U.S. organic movement was built on trust between the farmer and the consumer, using growing methods thought to be better for the land and to produce healthier food. But, on the heels of the recent salmonella outbreak, some people are questioning whether organic food is really healthier. …
… MOST of the chicken, fruit and vegetables in Ellen Devlin-Sample’s kitchen are organic. She thinks those foods taste better than their conventional counterparts. And she hopes they are healthier for her children. Lately, though, she is not so sure. …
Full Story: It’s Organic, but Does That Mean It’s Safer?; By KIM SEVERSON and ANDREW MARTIN

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Giant Clams, Giant Statement in Philippines

In Amuse Bouche, Archives, Environment Et Eco-Friendly, Travel Et Places on 2009/03/07 at 09:54

Ecotourism from BootsnAll.com
Jennifer Pemberton snorkels with man-eating giant clams in the dangerous waters of a controversial conservation in the Philippines. …
… Ecotourism is an exotic word in the Philippines, a slow conversion for someone to give up a livelihood of spearing fish and instead, take tourists to look at the very same fish, to let them slip away into the coral. It is even more difficult to convince people to stop eating giant clams, to use their giant shells as baptismal fonts. …
Full Story: Full Story: Giant Clams, Giant Statement – Camiguin Island, Philippines, Asia
Photo of the Giant Clam [Tridacna gigas] from Wikipedia

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Giant Clams, Giant Statement in Philippines

In Amuse Bouche, Archives, Environment Et Eco-Friendly, Travel Et Places on 2009/03/07 at 09:54

Ecotourism from BootsnAll.com
Jennifer Pemberton snorkels with man-eating giant clams in the dangerous waters of a controversial conservation in the Philippines. …
… Ecotourism is an exotic word in the Philippines, a slow conversion for someone to give up a livelihood of spearing fish and instead, take tourists to look at the very same fish, to let them slip away into the coral. It is even more difficult to convince people to stop eating giant clams, to use their giant shells as baptismal fonts. …
Full Story: Full Story: Giant Clams, Giant Statement – Camiguin Island, Philippines, Asia
Photo of the Giant Clam [Tridacna gigas] from Wikipedia

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

What Happens if you Boil Pasta in Less Water?

In Archives, Cooking Tips, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2009/03/03 at 10:23

Sustainability – The Curious Cook from The New York Times
Cooking pasta in less water cuts energy usage and does not harm the final product, as long as you stir while cooking. As another benefit, the resulting pasta water is thick and flavorful, almost a sauce in itself. …
… SOME time ago, as I emptied a big pot of pasta water into the sink and waited for the fog to lift from my glasses, a simple question occurred to me. Why boil so much more water than pasta actually absorbs, only to pour it down the drain? Couldn’t we cook pasta just as well with much less water and energy? Another question quickly followed: if we could, what would the defenders of Italian tradition say?
Full Story: How Much Water Does Pasta Really Need?; By HAROLD McGEE

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Organic? Free-range? How Do You Know What’s Your Beef?

In Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic, Кулинарные Тенденциии и Гид on 2009/02/19 at 12:54

Food News on the OregonLive.com
Consumers looking for more healthful, sustainable meat often are confused by labels and marketing promising that the meat is grass-fed, organic or free-range. Explanations are provided here, along with several recipes. …
… When I read the press release, something didn’t seem right: At a taste test conducted by Oregon State University, Portland elementary and middle school students compared hamburgers made from grass-fed beef and grain-fed beef. And there was no clear winner. …

Full Story: What’s your beef?; by Leslie Cole, The Oregonian

addthis_pub = ’skipper8′;

LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈

Excess Cooking Oil Concoction Makes a Cleaner and Cheaper Fuel

In Americas Cuisines, Archives, Biz Tips, Environment Et Eco-Friendly, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2009/02/11 at 10:57

N.Y./Region News on The New York Times
A yearlong experiment of mixing vegetable oil with diesel to fuel vehicles has proven successful and economical. VATS of grease may make health advocates cringe, but Westchester County officials see excess cooking oil from the county’s 3,500 restaurants as a means of cleaner, cheaper fuel. …
… With seven vehicles that run solely on fuel made from cooking oil and 125 vehicles that run on a mix of cooking oil and diesel fuel, the county has begun a program to take excess oil off local restaurateurs’ hands free to use it as an alternative energy source. …

Full Story: Turning Cooking Oil Into Fuel for the County; By DIANA MARSZALEK

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

Slow Food USA Concoction with a Practical Syracuse Twist.

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Organic, Кулинарные Тенденциии и Гид on 2009/02/10 at 10:44

Business News on Syracuse.com
Paul Mercurio is an advocate of Slow Food, but he also recognizes that Syracuse, N.Y., is not the ideal place for a trend that relies on locally grown food. When he shops, …
… he weighs the energy-to-calorie ratio in food shipped from all over the world. A Swiss chard pie, some tomato sauce and red beets are the only remnants of summer in Paul Mercurio’s refrigerator. The beets will be roasted with garlic, pureed with butter and eggs, sprinkled with gorgonzola and Manchego cheese and baked at 350 degrees for 20 minutes. …

Full Story: Syracuse man looks to speed up interest in slow food movement; By Michelle Breidenbach

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

The Catch of the Day, Straight from the Ice

In Americas Cuisines, Archives, Cooking Tips, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/09 at 11:08

Food on Chicago Tribune
Chefs who are familiar with ice fishing say simple preparations are best to highlight the flavors of the fresh-caught fish. Recipes for panfish tempura, pickled pike and more are included. …
… For those willing to brave the cold, ice fishing yields some of the year’s best-tasting fish dinners. There are two reasons people ice fish: one, to catch and eat gorgeous freshwater fish that are at peak flavor due to the cold temperatures of the water they’re drawn from, and two, to socialize. …

Full Story: Fish on ice; By Monica Kass Rogers

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

Boston Restaurants Thinking Green

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food for Thought, Кулинарные Тенденциии и Гид on 2009/02/01 at 10:56

Lifestyle / Food
Owners of Boston restaurants increasingly are looking at ways to reduce their environmental footprints. They are recycling, installing energy- and water-saving devices, and relying on local ingredients, moves that can earn certification from the Green Restaurant Association. …
…Boston restaurants think locally and act innovatively to reduce their environmental impact.
Americans love restaurants. This year it’s estimated we’ll spend $558 billion dining out. But restaurants also eat resources. They account for 33 percent of all US retail electricity use, and the average restaurant goes through 300,000 gallons of water a year. …

Full Story: The greenest of them all; By Devra First, on The Boston Globe

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

Appetite for Frogs’ Legs Harming Wild Populations

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2009/01/24 at 10:39

Endangered Species
Are frogs being eaten to extinction? We’re used to hearing about how disease, climate change, and habitat degradation are endangering amphibians, but conservationists are warning that frogs could be going the same way as the cod. …
… Gastronomic demand, they report, is depleting regional populations to the point of no return. David Bickford of the National University of Singapore and colleagues have called for more regulation and monitoring in the global frog meat market in order to avoid species being “eaten to extinction”.

Full Story: Appetite for frogs’ legs harming wild populations; by Catherine Brahic, on NewScientist.com

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

Appreciating Oregon Truffles

In Americas Cuisines, Archives, Environment Et Eco-Friendly, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/12/25 at 23:34

PEOPLE
Oregon is one of the top truffle-producing regions in the world, but even people in Oregon don’t know it, says Charles Lefevre, who wants to spread the word. Recently, Lefevre arranged a blind taste test between Italian and Oregonian truffles. “Every single person preferred the Oregon white truffle,” he said. …
… Charles Lefevre is a man on a mission. He wants you to appreciate Oregon truffles. “We are in one of the great truffle-producing regions of the world,” he says. “But even many Oregonians don’t know that.”
Lefevre, a Eugene native who studied at the University of Oregon and Oregon State University, where he got a Ph.D. in mycology, is on a quest to shed more light on this dark, mysterious and pungent fungus, which grows naturally in Europe, in China — and in the maritime Northwest.

Full Story: Oregon truffles a ‘culinary treasure’; By Bob Keefer, on The Register-Guard

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

Appreciating Oregon Truffles

In Americas Cuisines, Archives, Environment Et Eco-Friendly, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/12/25 at 23:34

PEOPLE
Oregon is one of the top truffle-producing regions in the world, but even people in Oregon don’t know it, says Charles Lefevre, who wants to spread the word. Recently, Lefevre arranged a blind taste test between Italian and Oregonian truffles. “Every single person preferred the Oregon white truffle,” he said. …
… Charles Lefevre is a man on a mission. He wants you to appreciate Oregon truffles. “We are in one of the great truffle-producing regions of the world,” he says. “But even many Oregonians don’t know that.”
Lefevre, a Eugene native who studied at the University of Oregon and Oregon State University, where he got a Ph.D. in mycology, is on a quest to shed more light on this dark, mysterious and pungent fungus, which grows naturally in Europe, in China — and in the maritime Northwest.

Full Story: Oregon truffles a ‘culinary treasure’; By Bob Keefer, on The Register-Guard

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

Seafood Snob Sees a Farm-Raised Future

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/22 at 22:43

On the Farm
Because of overfishing, scientists say, most of the fish we eat in the future will be farmed rather than caught. The good news is that even declining species can quickly recover if fisheries are managed well.
I suppose you might call me a wild-fish snob. I don’t want to go into a fish market on Cape Cod and find farm-raised salmon from Chile and …
… mussels from Prince Edward Island instead of cod, monkfish or haddock. I don’t want to go to a restaurant in Miami and see farm-raised catfish from Vietnam on the menu but no grouper.
Those have been my recent experiences, and according to many scientists, it may be the way of the future: most of the fish we’ll be eating will be farmed, and by midcentury, …

Full Story: A Seafood Snob Ponders the Future of Fish; By MARK BITTMAN, on the NYTimes.com

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

Seafood Snob Sees a Farm-Raised Future

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/22 at 22:43

On the Farm
Because of overfishing, scientists say, most of the fish we eat in the future will be farmed rather than caught. The good news is that even declining species can quickly recover if fisheries are managed well.
I suppose you might call me a wild-fish snob. I don’t want to go into a fish market on Cape Cod and find farm-raised salmon from Chile and …
… mussels from Prince Edward Island instead of cod, monkfish or haddock. I don’t want to go to a restaurant in Miami and see farm-raised catfish from Vietnam on the menu but no grouper.
Those have been my recent experiences, and according to many scientists, it may be the way of the future: most of the fish we’ll be eating will be farmed, and by midcentury, …

Full Story: A Seafood Snob Ponders the Future of Fish; By MARK BITTMAN, on the NYTimes.com

addthis_pub = ’skipper8′;

ORGANIC LIFESTYLE: ≈ ≈

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

A Plea for Considerate Diets

In Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/17 at 09:53

Food & Wine
Gopal Kapur is a food philosopher who believes people should adopt a considerate diet, with less waste, more empathy and eat with environmental and social awareness. He wants people to eat nothing but raw foods one day a month and to cut their calorie intake in half another day each month. …
… Gopal Kapur isn’t some kind of food facist. He’s not trying to guilt-trip anyone into going vegan or vegetarian. He’ll grub on chicken like the rest of us backyard grillers. …

Full Story: Thought for food; By Chris Macias, on The Sacramento Bee

addthis_pub = ’skipper8′;

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

ORGANIC LIFESTYLE: ≈ ≈

Chemical Used on Crops could Make You Fat

In Archives, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Nutrition, Special Reports on 2008/12/10 at 10:54

Many people who eat organic food and use natural products are trying to avoid pesticides that are linked to cancer and other diseases. Now Japanese researchers say there is another advantage to “going green” and avoiding toxins and chemical additives in the environment. A common pollutant has been found to have a potent effect on gene activity and could be contributing to the obesity epidemic. …
… According to an article published in the December issue of the journal Bioscience, the chemical tributyltin affects sensitive receptors in the cells of a host of animals, ranging from water fleas to people. …

Full Story: Chemical Used on Crops could Make You Fat; by: Sherry Baker, Health Sciences Editor, on NaturalNews.com

addthis_pub = ’skipper8′;

USDA Panel Approves First Rules For Labeling Farmed Fish ‘Organic’

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Organic, Special Reports, Кулинарные Тенденциии и Гид on 2008/11/29 at 11:36

The Fed Page
For the first time, a federal advisory board has approved criteria that clear the way for farmed fish to be labeled “organic,” a move that pleased aquaculture producers even as it angered environmentalists and consumer advocates. …
… The question of whether farmed fish could be labeled organic – especially carnivorous species such as salmon that live in open-ocean net pens and consume vast amounts of smaller fish – has vexed scientists and federal regulators for years. …

Full Story: USDA Panel Approves First Rules For Labeling Farmed Fish ‘Organic’; By Juliet Eilperin and Jane Black, on Washington Post

addthis_pub = ’skipper8′;

It’s time to raise a glass (of heavy water) to a longer life

In Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Special Reports, Кулинарные Тенденциии и Гид on 2008/11/28 at 10:01

Science & Tech
For centuries mankind has sought the secret of a long and healthy life.
And for centuries it seems we were looking in the wrong place. Forget exotic pills and potions, the key to prolonged life could be as simple as a glass of water. Scientists believe ‘heavy water’ enriched with a rare form of hydrogen could add as much as ten years to life. …
… And by also modifying foods, such as steak and eggs, with the hydrogen the way could be cleared to allowing us to eat and drink our way to a healthy old age.
The idea is the brainchild of Mikhail Shchepinov, a former Oxford University scientist. …

Full Story: It’s time to raise a glass (of heavy water) to a longer life; By Fiona Macrae

addthis_pub = ’skipper8′;

Michigan Restaurant Nourishes People and Planet

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/24 at 11:03

WORD OF MOUTH
Mind Body & Spirits, a Rochester, Mich., restaurant, has an organic menu and an environmentally friendly building. Efforts were made to recycle, conserve energy and use local produce.
Two years in the making, Mind Body & Spirits opens in downtown Rochester later this month with a 100% organic menu and …
… a building designed to be a showplace for environmentally friendly features.
In renovating a century-old storefront on Main Street, owner Mike Plesz and his team considered virtually every green technique and technology available to reduce and recycle materials, …

Full Story: Mind Body & Spirits keeps it real with all-organic menu. Rochester spot favors local ingredients; by SYLVIA RECTOR, on Freep.com

addthis_pub = ’skipper8′;

<!–//<![CDATA[
var m3_u = (location.protocol=='https:'?'https://ads.foodbuzz.com/www/delivery/ajs.php':'http://ads.foodbuzz.com/www/delivery/ajs.php');
var m3_r = Math.floor(Math.random()*99999999999);
if (!document.MAX_used) document.MAX_used = ',';
document.write ("<scr"+"ipt type='text/javascript' src='"+m3_u);
document.write ("?zoneid=1301&block=1&blockcampaign=1");
document.write ('&cb=' + m3_r);
if (document.MAX_used != ',') document.write ("&exclude=" + document.MAX_used);
document.write ("&loc=" + escape(window.location));
if (document.referrer) document.write ("&referer=" + escape(document.referrer));
if (document.context) document.write ("&context=" + escape(document.context));
if (document.mmm_fo) document.write ("&mmm_fo=1");
document.write ("'>");
//]]>–>

Explorer – Nibbling Through Spain’s Cheese Country

In Amuse Bouche, Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Spain, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/23 at 11:03

Europe > Spain
THE only words of caution were, “Just be careful you don’t wake up the bats.” I was in a pitch-black cave following a 44-year-old woman wearing tight jeans and a small light strapped to her forehead. While my eyes refused to adjust to the blackness, I could hear thousands — O.K., dozens — of little bat bodies shifting in slumber inches above my head. …
… At last, we arrived.
“These are my babies,” said my guide, sweeping her arm toward a few hundred small wheels of hard, blue cheese resting on a stack of shelves. “You would like to try?”

Full Story: Explorer – Nibbling Through Spain’s Cheese Country; By DANIELLE PERGAMENT, on NYTimes.com

addthis_pub = ’skipper8′;

The Protein Pyramid

In Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/11/10 at 12:10

Editorial
Per capita meat consumption more than doubled over the past half-century as the global economy expanded. It is expected to double again by 2050. Which raises the question, what does all that meat eat before it becomes meat?
Increasingly the answer is very small fish harvested from the ocean and ground into meal and pressed into oil. …
… According to a new report by scientists from the University of British Columbia and financed by the Pew Institute for Ocean Science, 37 percent by weight of all the fish taken from the ocean is forage fish: small fish like sardines and menhaden. Nearly half of that is fed to farmed fish; most of the rest is fed to pigs and poultry.

Full Story: The Protein Pyramid, on The NYTimes.com

addthis_pub = ’skipper8′;

~ADS~

Fresh Extra Virgin Olive Oil’s Time!

In Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Organic, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/28 at 10:40

Sorry for not updating my blog but I am traveling in the south of Italy to follow the whole process to produce organic “Extra Virgin Olive Oil, [EVOO]…
…It’s Fresh Olive Oil Time!

addthis_pub = ’skipper8′;

~ADS~

Where in the World is the Only Sustainable Sushi Bar?

In Americas Cuisines, Archives, Asian Cuisine, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Japan, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/19 at 10:28

This article reveals that the only sustainable sushi bar in North America is in San Francisco. The number of restaurant meals in the U.S. that include sushi increased 11% last year over the previous year, and environmentalists are highlighting overfished species…
…Glance at the menu of Tataki Sushi & Sake Bar in San Francisco, and you’ll notice some glaring omissions.
Notably missing from this tiny, 7-month-old establishment are such traditional staples as bluefin toro, hamachi, unagi, octopus and ever-popular spider rolls made with blue crabs from Asia…

Full Story: Food Conscious: Bringing sea change to menus; by Carolyn Jung, on The San Francisco Chronicle

addthis_pub = ’skipper8′;

~ADS~

Around Britain with a Fork

In Archives, Environment Et Eco-Friendly, European Cuisine, Food Guide, Travel Et Places, UK, Кулинарные Тенденциии и Гид on 2008/10/13 at 09:26

The first time I called Izzie Orr to talk about her geese, her mother answered the phone. “I’m very sorry,” she said. “Izzie’s asleep. I don’t think she’d thank me for waking her up – she was milking at 4.30 this morning.” The second time I rang, her mother answered again, and told me that Izzie was moving hay from one farm to another. The third time I tried, …
… I finally got hold of Izzie – she was on a tractor doing something or other. Talk about multi-tasking. This woman has a work ethic that makes Stakhanov look like a shirker.
It turns out that Izzie doesn’t just have geese. …

Read: Matthew Fort heads to Norfolk for a crash course in geese farming; on The Guardian

addthis_pub = ’skipper8′;

~ADS~

Farmer in Chief

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/10/12 at 16:40

The Food Issue
Dear Mr. President-Elect,
It may surprise you to learn that among the issues that will occupy much of your time in the coming years is one you barely mentioned during the campaign: food. Food policy is not something American presidents have had to give much thought to, at least since the Nixon administration — the last time high food prices presented a serious political peril. …
… Since then, federal policies to promote maximum production of the commodity crops (corn, soybeans, wheat and rice) from which most of our supermarket foods are derived have succeeded impressively in keeping prices low and food more or less off the national political agenda. But with a suddenness that has taken us all by surprise, the era of cheap and abundant food appears to be drawing to a close.

Read: Farmer in Chief; By MICHAEL POLLAN, on The New York Times

addthis_pub = ’skipper8′;

~ADS~

Sustainable California Squid Hits the Menu

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Кулинарные Тенденциии и Гид on 2008/09/27 at 22:55

The West Coast squid market is opening up to all cooks, even abroad, as the seafood is abundant, cheap, low-fat and caught by sustainable means. …
… Add California squid to the short list of seafood that we can eat without guilt. It’s plentiful, inexpensive, low in fat, relatively local and fished in a sustainable manner. Besides that, it tastes good. Bay Area diners who would never dream of preparing squid themselves know how delectable it can be in the hands of a good Italian or Cantonese chef. But with the economy on the skids and …
Buying, cleaning and cooking tips are included here: Secrets of squid; by Janet Fletcher, San Francisco Chronicle.

addthis_pub = ’skipper8′;

~ADS~

Heirloom Beans Gain Respect

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/09/25 at 14:36

An inspiring article by Jane Black,(washingtonpost.com), that writes about Old-Fashioned ‘Heirloom Bean’ varieties and the man that, following ‘his obsession’, founded a bean company and has 15 heirloom varieties on trial, each with their own tastes and textures.

Mr. Steve Sando knows beans. His heirloom varieties are making their way into the pots of America’s most famous chefs, and maybe into yours. You Don’t Know Beans…

ADS!
~~~~~~~~

Heirloom Beans Gain Respect

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Кулинарные Тенденциии и Гид on 2008/09/25 at 14:36

An inspiring article by Jane Black,(washingtonpost.com), that writes about Old-Fashioned ‘Heirloom Bean’ varieties and the man that, following ‘his obsession’, founded a bean company and has 15 heirloom varieties on trial, each with their own tastes and textures.

Mr. Steve Sando knows beans. His heirloom varieties are making their way into the pots of America’s most famous chefs, and maybe into yours. You Don’t Know Beans…

ADS!
~~~~~~~~

Would you eat a clone?

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/06 at 22:40

Would you eat a clone? What about the offspring of a clone? Food companies are sensing that many of us won’t, and are positioning themselves accordingly. A survey conducted by the Center for Food Safety, a group that opposes cloned and genetic engineered food, reports that 20 food companies have pledged that no meat or milk from a clone will end up in their products. Among those companies: giants Kraft Foods, General Mills, Gerber/Nestle and Campbell Soup Co.

read more | digg story

~~~~~~~~
ADS!
~~~~~~~~

Fish Pedicures: Carp Rid Human Feet of Scaly Skin

In Archives, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Special Reports, Travel Et Places on 2008/07/22 at 21:56

Fish Pedicures: Carp Rid Human Feet of Scaly Skin

Ready for the latest in spa pampering? Prepare to dunk your tootsies in a tank of water and let tiny carp nibble away. More

~~~~~~~~
ADS!
~~~~~~~~

Fish Pedicures: Carp Rid Human Feet of Scaly Skin

In Archives, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Special Reports, Travel Et Places on 2008/07/22 at 21:56

Fish Pedicures: Carp Rid Human Feet of Scaly Skin

Ready for the latest in spa pampering? Prepare to dunk your tootsies in a tank of water and let tiny carp nibble away. More

~~~~~~~~
ADS!
~~~~~~~~

A Terrible Choice: Crops or Water?

In Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Travel Et Places on 2008/07/21 at 21:33

Global food shortages have placed the Middle East and North Africa in a quandary, as they are forced to choose between growing more crops to feed an expanding population or preserving their already scant supply of water.

read more | digg story

~~~~~~~~
ADS!
~~~~~~~~

Grill desserts for smoky, caramelized sophistication

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food Styling, Photography, Sweet News, Кулинарные Тенденциии и Гид on 2008/07/10 at 20:45

SUMMER GRILLING | DESSERTS
Grill desserts for smoky, caramelized sophistication

EVERYTHING seems to taste exponentially better when seasoned with fresh air and stars – and smoke – and maybe because it’s unexpected, this is especially true of dessert. So after the grilled burgers or lamb, the chicken or ribs, why not keep those coals glowing a little longer? More

~~~~~~~~
ADS!
~~~~~~~~

Chocolate Will Be as Expensive as Caviar

In Amuse Bouche, Archives, Chocolate, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Special Reports, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/08 at 13:22

Chocolate’s bitter sweet relationship with the rainforest

(CNN) — “I think that in 20 years chocolate will be like caviar,” says John Mason, executive director and founder of the Ghana-based Nature Conservation Research Council (NCRC). Chocolate will become so rare and so expensive that the average Joe just won’t be able to afford it.

read more | digg story

34 Extraordinary Uses for Lemons

In Archives, Cooking Tips, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports on 2008/07/03 at 15:46

‘Remove unsightly underarm stains’ — Avoid expensive dry-cleaning bills. You can remove unsightly underarm stains from shirts and blouses simply by scrubbing them with a mixture of equal parts lemon juice (or white vinegar) and water.

read more | digg story

10 Reasons Why Organic Can Feed the World

In Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Special Reports, Travel Et Places on 2008/06/30 at 13:46

10 reasons why organic can feed the world
Ed Hamer & Mark Anslow

Switching to organic farming would have different effects according to where in the world you live and how you currently farm.
Studies show that the less-industrialised world stands to benefit the most. More

~~~~~~~~
ADS!
~~~~~~~~

Food-Shopping Tips Direct From the Store Manager

In Americas Cuisines, Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought on 2008/06/29 at 10:50

Your Money
Food-Shopping Tips Direct From the Store Manager
By RON LIEBER

The theory here is that if you buy marinated meat or washed lettuce or other convenience items, you’re not creating any waste in the preparation. If you chop and stuff those peppers with sausage yourself, however, you may buy too much of one or the other and neglect to use it or throw out parts of the pepper that don’t work in the recipe. You may also buy the ingredients but never get around to making the dish. More

~~~~~~~~
ADS!
~~~~~~~~

In Tibet, a worm worth its weight in gold

In Archives, Asian Cuisine, Environment Et Eco-Friendly, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Nutrition, Special Reports on 2008/06/27 at 14:17

In Tibet, a worm worth its weight in gold
By Barbara Demick

What Tibetans call the worm is actually not a worm but a fungus — Cordyceps sinensis, to be precise — that feeds on caterpillar larvae. Or, to give the fungus its more poetic name, “winter worm, summer grass,” because its appearance changes from one to the other with the seasons. More

~~~~~~~~
ADS!
~~~~~~~~

In Tibet, a worm worth its weight in gold

In Archives, Asian Cuisine, Environment Et Eco-Friendly, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Tibet on 2008/06/27 at 14:17

In Tibet, a worm worth its weight in gold
By Barbara Demick

What Tibetans call the worm is actually not a worm but a fungus — Cordyceps sinensis, to be precise — that feeds on caterpillar larvae. Or, to give the fungus its more poetic name, “winter worm, summer grass,” because its appearance changes from one to the other with the seasons. More

~~~~~~~~
ADS!
~~~~~~~~

California Introduces Aggressive Plan to Cut Emissions

In Americas Cuisines, Archives, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Organic, Special Reports on 2008/06/27 at 09:57

California will introduce a plan to cut greenhouse gas emissions to 1990 levels in 12 years by capping emissions from utilities, requiring more energy-efficient buildings, lowering vehicle emissions, and generating 33% of its energy from renewables.

read more | digg story

That Buzz in Your Ear May Be Green Noise

In Amuse Bouche, Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic on 2008/06/14 at 22:54

That Buzz in Your Ear May Be Green Noise
By ALEX WILLIAMS

An environmentally conscientious consumer is left to wonder: are low-energy compact fluorescent bulbs better than standard incandescents, even if they contain traces of mercury? Which salad is more earth-friendly, the one made with organic mixed greens trucked from thousands of miles away, or the one with lettuce raised on nearby industrial farms? Should they support nuclear power as a clean alternative to coal? Full Story
~~~~~~~~
ADS!
~~~~~~~~
~ ~

Banking on Gardening

In Americas Cuisines, Amuse Bouche, Archives, Environment Et Eco-Friendly, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Nutrition, Organic, Photography, Special Reports on 2008/06/11 at 23:56

Banking on Gardening
By MARIAN BURROS

CASSANDRA FEELEY prefers organic ingredients, especially for her baby, but she finds it hard to manage on her husband’s salary as an Army sergeant. So this year she did something she has wanted to do for a long time: she planted vegetables in her yard to save money.
“One organic cucumber is $3 and I can produce it for pennies,” she said. Full Story
~~~~~~~~
ADS!
~~~~~~~~
~ ~

Links between policy and organic farming in Europe

In Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic, Special Reports on 2008/06/10 at 14:57

Links between policy and organic farming in Europe

Each EU Member State has its own way of dealing with the conflict between environmental consideration and economic growth, and that this is of immediate importance to the implementation of the environmental policy. Organic farming regulations may be considered environmental standards, triggering a unique conflict between organic and conventional farming in each Member State, expected to influence the policy directly. More …
~~~~~~~~
ADS!
~~~~~~~~

~ ~

Fast Food Goes Organic

In Archives, Culinary News, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Nutrition, Organic on 2008/06/04 at 21:32

Fast Food Goes Organic
High Noon Sale Reflects Growing Appetite for Quick, Healthy Eateries
By Michael S. Rosenwald

The history of the demand for organic food starts where you would expect: at a little farm in the country, with a farmer picking his way through his field.
That’s nice and quaint, but not business for the masses. Co-ops brought the food to more people. More …
~~~~~~~~
ADS!
~~~~~~~~

~~ ~

Do Organic Cotton Jeans Just Have Better DNA?

In Archives, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Organic, Special Reports on 2008/06/03 at 20:58

Do organic-cotton jeans just have better DNA?

The Bite
YY, yes they do. Tons of designers are adapting their denim lines by bringing Earth-friendly fabrics into the mix. Check ‘em out, and watch your wardrobe evolve. More …
~~~~~~~~
ADS!
~~~~~~~~

~~ ~

Genetically Modified Crops, The Consequences

In Archives, Environment Et Eco-Friendly, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Special Reports on 2008/05/12 at 11:42

The Consequences of Genetically Modified Crops for Organic Farming in Denmark
Gösta Kjellson, NERI and Birte Boelt, DIAS
Darcof.dk

A report from DARCOF analyses the potential risks of plant biotechnology development for organic production in Denmark. The main objective is to compile existing knowledge concerning the effects of genetically modified plants (GMP) and crops in order to propose concrete measures to avoid or to minimize the risks of GM-contamination.
The work leading to the report has been carried out by a group of experts with experience in organic farming, agricultural production, regulation and control, plant biology, plant biotech, modelling and risk assessment of ecological, agricultural and toxicological effects of GMP. More …
~~~~~~~~
ADS!
~~~~~~~~

document.write(“”);

Misguided Efforts to Promote Food Safety

In Americas Cuisines, Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic, Special Reports on 2008/05/11 at 19:22

Habitat Destruction Driven by Misguided Efforts to Promote Food Safety
by Chuck Benbrook
Photos by the Wild Farm Alliance
The Organic Center

The Wild Farm Alliance has compiled a shocking series of photographs that capture the tragic events unfolding in and around California’s Salinas Valley in the name of food safety.
It takes no more than five minutes to look at the series of photos in the file posted below. Warning — these pictures will leave you outraged and saddened. More …
~~~~~~~~
ADS!
~~~~~~~~

document.write(“”);

Misguided Efforts to Promote Food Safety

In Americas Cuisines, Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic, Special Reports on 2008/05/11 at 19:22

Habitat Destruction Driven by Misguided Efforts to Promote Food Safety
by Chuck Benbrook
Photos by the Wild Farm Alliance
The Organic Center

The Wild Farm Alliance has compiled a shocking series of photographs that capture the tragic events unfolding in and around California’s Salinas Valley in the name of food safety.
It takes no more than five minutes to look at the series of photos in the file posted below. Warning — these pictures will leave you outraged and saddened. More …
~~~~~~~~
ADS!
~~~~~~~~

document.write(“”);

Hotel Chefs Embrace Local, Organic Food Trend

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic on 2008/05/09 at 13:36

Hotel Chefs Embrace Local, Organic Food Trend
By Kelly Carter
USA TODAY

An increasing number of hotels are touting restaurants that offer organic and locally grown foods, much in the same way they would promote pillow-top mattresses and in-room wireless Internet.
Blue on Blue, a poolside restaurant at the Avalon Hotel in Beverly Hills, celebrates Earth Day next week with a $55 prix fixe menu showcasing organic and sustainable food from local farms, paired with flights of biodynamic and organic wines for another $25. Early risers can enjoy the Beverly Hills Breakfast, consisting of fresh fruit, bee pollen, wildfire honey, an organic muffin and banana soy smoothie.
How California. But hotels eager to please health-conscious and environmentally aware diners stretch beyond the Golden State. More …
~~~~~~~~
ADS!
~~~~~~~~

document.write(“”);

Becoming a ‘Locavore’

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic on 2008/04/30 at 00:22

Organic gardening: Groundbreaking way to become a ‘locavore’
By Kathy Stephenson
The Salt Lake Tribune

Whether it is the recent meat recalls, the use of pesticides on mass-produced vegetables or simply the rising cost of shipping food, people all across America and in Utah are embracing the idea of “eating local.”
One way to become a “locavore” – which happens to be the newest word in the dictionary – is to shop at a farmers market. Another option is to sign up with a Utah farmer and participate in a Community Supported Agriculture program. More>>
~~~~~~~~
ADS!
~~~~~~~~

document.write(“”);

IT

Organic To Go Delivers Pizza

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic on 2008/04/11 at 13:11

Restaurant News
Organic To Go Delivers Pizza
QSR Magazine.com

2008-04-10 — To satisfy organic enthusiasts’ hunger, Organic To Go, the nation’s first fast-casual cafe chain to be certified as an organic retailer, is launching Pizza Organico, a new line of organic stone-hearth pizzas.

Adding to Organic To Go’s extensive corporate catering offerings, organic pizza delivery commenced yesterday to Seattle, Bellevue, and Redmond, Washington, catering customers. more>>
~~~~~~~~
ADS!
~~~~~~~~

FR

Organic, Is It Worth it to Buy?

In Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic on 2008/04/07 at 14:34

Is it worth it to buy organic?
— Bridget Murray Law
Health/MSNBC.com

Before you hit the grocery store or farmers market, find out when it’s worth spending the extra money for organic fruits and vegetables, and when to scrimp.

Many people like the idea of buying organic produce because they believe it’s more nutritious and safer to eat than conventional fruits and veggies that may have been grown with synthetic fertilizers or sprayed with pesticides.

However, organic foods — which can cost up to 50 percent more than conventional produce — can be out of reach for many more>>

Source:
Environmental Working Group; Chensheng Lu, Emory University’s School of Public Health; United Fresh Produce Association
~~~~~~~~
ADS!
~~~~~~~~

Organic Farmed Olives

In Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Italy, Organic, Photography, Special Reports, Кулинарные Тенденциии и Гид on 2008/04/05 at 16:19

Italy
Portrait of Organic Farmed Olives.

Photo: OCK.STYLE

~~~~~~~~
ADS!
~~~~~~~~

Organic Feast for Spring

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic on 2008/03/30 at 14:38

An organic feast for spring’s sustainable table
BY RACHEL WHARTON
NewYorkDailyNews.com

Spring’s arrival is big news to cooks like Jesse Ziff Cool. A well-known caterer in California and the author of “Simply Organic” (Chronicle Books), she has been shopping with the seasons since well before most of us first heard the term organic.

She has also made dinners for food writer Michael Pollan, has her own chicken coop, knows her local farmers by name and wrote one of the country’s first organic cookbooks near-ly a decade ago.

Now updated, those first easy recipes and thoughts on buying and cooking sustainably raised foods, [More...]
~~~~~~~~~~~
OCK NOTES!
~~~~~~~~~~~

Organic Feast for Spring

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic on 2008/03/30 at 14:38

An organic feast for spring’s sustainable table
BY RACHEL WHARTON
NewYorkDailyNews.com

Spring’s arrival is big news to cooks like Jesse Ziff Cool. A well-known caterer in California and the author of “Simply Organic” (Chronicle Books), she has been shopping with the seasons since well before most of us first heard the term organic.

She has also made dinners for food writer Michael Pollan, has her own chicken coop, knows her local farmers by name and wrote one of the country’s first organic cookbooks near-ly a decade ago.

Now updated, those first easy recipes and thoughts on buying and cooking sustainably raised foods, [More...]
~~~~~~~~~~~
OCK NOTES!
~~~~~~~~~~~