A Literary Culinary Journal
Sustainable fish ‘undermined by confusing supermarket labelling,’ Moroccan “Chili” Recipe, toasted buckwheat and beetroot salad, spicy Asian brittle, food claims | 10 Food Label Lies, and much more. Click here to continue.
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by Jonell Galloway
A recent Huffington Post article revealed that in 1980, Donald Rumsfeld was head of G.D. Searle, as well as part of Ronald Reagan’s transition team, along with Dr. Arthur Hull Hayes, Jr., later to be named head of the FDA. Hayes, not having experience in food additives, allowed Searle to reapply for approval of the use of aspertame, which had previously been banned because “it might induce brain tumors.”
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by Jonell Galloway
“Many fruits and vegetables produce ethylene gas, a colorless, odorless gas, as they begin to ripen. Some foods aren’t affected much by ethylene gas, while others are extremely sensitive to it.”
I never knew that it was a natural gas that fruit and vegetables produce that causes this to happen.
One thing I have noted is that when you buy fruit and vegetables that come from large agribusiness farms, they have a particularly high water content and they rot much faster than fresh garden and organic produce.
In any case, it is good to separate the ethylene-producing produce from the non-ethylene-producing. There is actually a method.
Click here for more details.
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“Most people think of the toilet as the most contaminated part of the house, but in fact the kitchen sink typically contains 100,000 times more germs than a bathroom or lavatory.”
“The average kitchen chopping board has around 200% more faecal bacteria on it than the average toilet seat. Hygiene experts advise you to use separate chopping boards for red meat, poultry, fish and vegetables.”
Click here to read more about the British National Health Service‘s statistics regarding germs and their propagation in your food and home.
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by Jonell Galloway
The Guardian says Ferran and Albert Adrià, the culinary visionaries of El Bulli, will be performing the superstar restaurant’s cocktails at Tickets in Barcelona, paired with a “greatest hits collection” of food: Parmesan ice cream, Iberian ham “airbag-uette,” mango leaves with marigold, yogurt pistachulines, and steamed brioche with mozzarella. So what next, Ferran?
Click here to watch the video.
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by Tamar Chamlian
Vitamin D is of vital importance to our bodies. Most of us know that simple exposure to the sun for up to 10 minutes a day is sufficient for the body to make its own vitamin D.
Now that winter is setting in, if you live in countries that barely see the sun for months on end, you will need to seek other sources of getting your vitamin D.
It’s actually simple and easy. Here are the top three foods that can provide you with Vitamin D, with suggestions on how to use them.
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by Jonell Galloway
Husband Peter and I and Rosa Mayland, author of our column “Rosa’s Musings,” had a great time at the Expat Expo Geneva on Sunday. It’s a great way to make contacts in Geneva.
We had a drawing for 6 red polka-dot Kuhn Rikon knives.
Here are the winners:
Paula Davies-Smith
M. Rowe
Peter Zornow
Sayjel
Alison Farley
Michelle Arevalo-Carpenter
Congratulations. You are now the proud owner of knives made by one of the most reputable brands of cookware in the world, and they’re made in Switzerland!
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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
From Polenta to Peach Cobbler, Measure Free Hippie Cook
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Eat insects for protein, EU suggests, The Independent
Chateau Lafite Sale Tops $500,000, The Wall Street Journal
Why the new McDonald’s menu won’t make us thin, The Guardian
Tamales, L.A.’s original street food, Los Angeles Times
Grilled Chicken With Garlic Purée and Shaved Zucchini Salad (Alice Waters), The Wall Street Journal
Alessandro Guerani
Rick Bayless: The trailblazer (defender of Mexican cuisine), Culinate
Celebration Cake, According to Dina
Chocolate pencils for back to school at Patrick Roger, David Lebovitz
Whole hog butchering class, Access Atlanta
Chocolate capital of the world: now Paris wears the world’s sweet crown (David Downie), Gadling
Apricot Stilton Cheese Muffins (Esmaa Self), Foodista
Preserving in Oil and Vinegar, Culinate
Poondhu Puli Kuzhambhu : Chettinad Style, Kaarasaaram
Cheesecake Muffins, Baker Street
Chicken Soup with Braaied Mielies, South-African Style, Scrumptious South Africa
Sopa de beringela e tomate # Eggplant and tomato soup, Pratos e Travessas
The food industry vs. nutrition standards: a First Amendment issue?, Food Politics
Study says eating with your left hand could prevent overeating, Bliss Tree
Just a Little Bit Longer: How to Keep All Kinds of Food Fresh, Mother Earth News
A Bowl of Eat Local Wisdom: Lemongrass Tomato Soup, Mother Earth News
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
