Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

Simon Says: Daily Food Quote, September 30, 2011

By Friday, September 30, 2011 Permalink

by Simón de Swaan

Remember that you ought to behave in life as you would at a banquet. As something is being passed around, it comes to you; stretch out your hand, take a portion of it politely. It passes on; do not detain it. Or it has not come to you yet; do not project your desire to meet it, but wait until it comes in front of you.–Epictetus, c. 135

Epictetus was a Greek sage and Stoic philosopher. The major compilation of Epictetus’ teachings are the four-volume work standardly referred to in English as the Discourses.

Chapter 1, page 1, of the Enchiridion of Epict...

 

 

 

 

 

 

 

 

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

Switzerland: Coop’s Pro Montagna Label: 5 Years of Protecting Traditional Swiss Food Products

By Friday, September 30, 2011 Permalink

Switzerland: Coop’s Pro Montagna Label: 5 Years of Protecting Traditional Swiss Food Products

Please join us on Sunday, October 2nd, at the Expat Expo Geneva, from 11 a.m. to 5 p.m. in Palexpo, Hall 7. We’d love to meet our readers and make our contact more personal.

We’ll have booth No. B8 against the well, and one of our most popular authors, Rosa Mayland of the column Rosa’s Musings,will be present.

Click here for all the details.

Hope to see you there!

Jonell Galloway, Editor of The Rambling Epicure

 

 

 

 

 

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

It’s apple season: Matefin à la pomme / apple pancakes/pie

By Thursday, September 29, 2011 Permalink

by Jonell Galloway

O Délices discovered this recipe on blog de Guillemette.

This is a traditional recipe from the Savoy, so it’s not so far from us in Switzerland.

The original name comes from the French mâte faim. Peasants prepared these potato pancakes in the morning before going to work in the fields. It was meant to keep them going until lunchtime.

This version uses apples instead of potatoes, and is perfect for the apple season, which has just started here in Switzerland.

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

The state of the school lunch tray and efforts to improve kids’ health

By Thursday, September 29, 2011 Permalink
by Jonell Galloway

School food revolution? The state of the school lunch tray and efforts to improve kids’ health. Click here to read more about the Healthy Food, Healthy Farms Webinar Series and sign up for this fascinating Webinair on Thursday, October 6, sponsored by the Healthy Food Action site.

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  • Lunch Wars: Food For Thought
  • School Lunches I Have Known
  • School Lunch: The Most Important Meal of the Day?

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

Simon Says: Daily Food Quote, September 29, 2011

By Thursday, September 29, 2011 Permalink

by Simón de Swaan

Is it only the mouth and belly which are injured by hunger and thirst? Men’s minds are also injured by them.–Mencius, c. 300 BC

Mencius, c. 300 BC, was a Chinese philosopher who was arguably the most famous Confucian after Confucius himself. He encouraged “generosity, self-sacrifice, humility, receptiveness to instruction, as well as to powers associated with these qualities.”

 

 

 

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

Food Art: Homemade Granola, food photography by Meeta Khurana Wolff

By Thursday, September 29, 2011 Permalink

See more food photo compositions at Meeta K. Wolff or in our Food Art category. Meeta runs the highly popular food blog What’s for Lunch Honey?

Related articles

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

Simon Says: Daily Food Quote, September 28, 2011

By Wednesday, September 28, 2011 Permalink

by Simón de Swaan

God cannot appear before a starving man except in the form of bread.–Mahatma Gandhi, 1947

Mohandas Karamchand Gandhi (2 October 1869 – 30 January 1948) was the pre-eminent political and ideological leader of India during the Indian independence movement. A pioneer of satyagraha, or resistance to tyranny through mass civil disobedience, Gandhi led India to independence and inspired movements for civil rights and freedom across the world.

Mohandas K. Gandhi (1869-1948), political and ...

 

 

 

 

 

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

Food Art: Sumptuous Deep-fried Goat Cheese, food photography by Steve Homer

By Wednesday, September 28, 2011 Permalink

Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

Food News Daily: September 27, 2011

By Tuesday, September 27, 2011 Permalink

Mainstream Anglo Media and Press

Nigel Slater’s classic salsa verde recipe, The Guardian

Is Junk Food Really Cheaper?, The New York Times

Small Factories Take Root in Africa, Wall Street Journal

For Rosh Hashanah, honey, you have options, Los Angeles Times

A new generation of student cooks?, Is the accepted wisdom about students being uninterested in cooking still accurate or is it a myth kept alive by those who graduated years or decades ago?, The Guardian

Asian snack time is all the time, The Seattle Times

Munch ado about Doritos, one man’s iconic snack, The Washington Post

Best of the Anglo Food and Travel Blogs

From Polenta to Peach Cobbler, Measure Free Hippie Cook

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Simon Says: Daily Food Quote, September 30, 2011 | Simon Says

David Downie: Gallette, Italian Riviera Sea Biscuits

By Tuesday, September 27, 2011 Permalink

by David Downie

gallette del marinaio, sea biscuits, panificio maccarini

Everyone knows about the focaccia of Genoa and the Italian Riviera. But who remembers the region’s hardtack?

Sea biscuits: those hard, dry crackers that sailors would take with them on long journeys, because normal bread got moldy within days?
In Italian, sea biscuits are called “gallette.” The same word is used for the surf-worn, flattened stones you find on beaches. That’s because sea biscuits look very much like those stones, with pock marks.

There used to be hundreds of bakeries up and down the coast of Italy, and in America too, that baked sea biscuits. Now only a handful continue the tradition, most of them in Liguria, and only one makes gallette in the old-fashioned way, meaning the way they were made in the nineteenth and early twentieth centuries.

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