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Food Art: Chocolate and peanut ice cream and Co, food photography by SandeeA

Published by Jonell Galloway + Monday, August 29, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for making chocolate and peanut ice cream. It would be a great recipe to get your kids in the kitchen!

Food News Daily: August 26, 2011

Published by Jonell Galloway + Friday, August 26, 2011 Permalink 0

Mainstream Anglo Media and Press

Giant Oreo cake, by SandeeA

Are food prices approaching a violent tipping point?, The Guardian

Salmonella fears spur ban of Mexican papayas, MSNBC Health

Simon Says: Daily Food Quote, August 26, 2011

Published by Jonell Galloway + Friday, August 26, 2011 Permalink 0

by Simon de Swaan

What is a man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the red wine of Shiraz into urine?–Baroness Karen von Blixen-Finecke, 1943

Karen Blixen was a Danish writer who wrote under the pseudo name Isak Dinesen. She was married to her Swedish second cousin, the Baron Bror von Blixen-Finecke. She is best known for her book Out of Africa about her time living on her coffee plantation in the hills of Kenya, and for her short story “Babette’s Feast,” both of which were adapted into Academy Award-winning films.

Simon Says: Daily Food Quote, August 25, 2011

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 0

The best number for dinner party is two – myself and a damn good head waiter.–Nubar Gulbenkian, 1965

Nubar Gulbenkian (1896–1972) was an Armenian petroleum magnate and socialite born in the Ottoman empire. Click here to read more about about him.

David Downie: some restaurants to add to the Food Wine Burgundy guidebook

Published by David Downie + Wednesday, August 24, 2011 Permalink 0

by David Downie

Change is the nature of the edibles-and-potables business everywhere. In Burgundy the region’s symbol is the snail. Change comes slowly. But the snail, like the tortoise, defeats the hare in the long run—or the long slide.

Cuppa? Change-resistance is part of the Gallic gene pool

The down-slide first: reliable fellow gourmets who scour Burgundy for great food and wine confirm that Amaryllis, the discovery of a few years back, is being spoiled by success. Michelin rewarded this unlikely candidate with a star after only a few years of operation, and crowds and crowns of laurels soon followed. So too did a precipitous move from funky quarters in an unattractive highway-side location in a nowhere village – part of the discovery experience – to fancy-dancy, flower-filled premises: the former home of stuffy-but-likeable Le Moulin de Martorey. This reconverted millhouse complex is at San Remy, near Chalon-sur-Saone. Now Amaryllis and its still-very-young chef-owner Cédric Burtin is becoming staid, in a beautiful, mainstream setting… another one-star Michelin place serving elaborately plated, microscopic portions of France’s notorious silly haute food.

Food News Daily: August 23, 2011

Published by Jonell Galloway + Tuesday, August 23, 2011 Permalink 0

Mainstream Anglo Media and Press

Alice Waters, founder of American Slow Food Movement & Owner of Chez Panisse, which Turns 40 Today

Happy 40th Birthday Chez Panisse: Alice Waters’ Chez Panisse built on simple success, San Francisco Chronicle

Fish kill cleanup a smelly job after Louisiana paper mill spill, Reuters

Japanese cuisine is loaded with anti-oxidants, vitamins and minerals, The Times of India

Preaching a Healthy Diet in the Deep-Fried Delta, The New York Times

Food News Daily: August 18, 2011

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

Mainstream Media and Press

Baby’s Palate And Food Memories Shaped Before Birth, NPR

The 50 best gastro pubs, The Independent

Food for a Cause: Q&A: Chef Karl Wilder Talks About Living on Food Stamps, San Francisco Weekly

Indian Organic Farming, Video with Vandana Shiva , CNN

Bits on the side: supplemental charges: If a set menu is littered with supplemental charges is it still a set menu or just a slightly cynical way to draw in customers?, The Guardian

Best of the Anglo Food Blogs and Sites

Lemon, Blueberry and Poppyseed Muffins, Life’s a Feast

Rabdi infused with saffron over summer berries, Indian Simmer

Sweet corn, chilies and burrata over fettucini, Local Lemons

Watermelon Sorbet, Taste Australia

Alternative Press/Sites

Electronic Culinary Assistants, Trend Hunter

Baby’s Palate And Food Memories Shaped Before Birth, NPR

Food: From the Simple to the Sublime, Food, Food, Glorious Food

New York Times Food Critic Gives Commenters a Bad Review, The Atlantic Wire

World

Salon International des Chocolatiers et du Chocolat,

Zermatt’s “Madame Chocolat”, My Kugelhopf

Fall Festivals Highlight Spain’s Food, Wine and History, Travel Agent Central

China Full of Fakes, and not just shoes, clothing or jewelery, but also wine, Food News New Zealand

Food News Daily: August 17, 2011

David Downie: Burgundy: Grapes No Gripes

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

by David Downie

From Burgundy, land of emerald pastures, grapevines, giant white cows, and looping two-lane roads where tractors stop for crossing snails or lost chickens…no joke…

Somehow the wildflowers found their way into our watering can (made of plastic). We made about 10 bouquets for the house, and for friends, and put the rest in buckets and…watering cans…

French Food Quote: Daily Food Quote, August 18, 2011

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

by Jonell Galloway

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.–Julia Child (1912 – 2004)

Julia Child, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

Food News Daily: August 17, 2011

Published by Jonell Galloway + Wednesday, August 17, 2011 Permalink 0

Mainstream Press

School Districts Rediscover Value of From-Scratch Meals, The New York Times
Why the Swiss Don’t Buy Swiss Cheese, Moneyland, Time

Consider chocolate, The Guardian

India Sues Monsanto Over Genetically-Modified Eggplant, Forbes

Organic farming reduces resistance of bacteria to antibiotics, study finds, The Washington Post

Why the Government Is Regulating Gluten-Free Foods, The Atlantic

One Man’s Blurry Quest to Cook Every Meal with Beer, BA Daily

Sex on a plate: in Paris, food and seduction are one and the same, The Telegraph

Best of the Anglo Food Blogs and Sites

Mexican Chocolate Pops Recipe, Leite’s Culinaria

{For Jennie & Mikey} Chocolate Peanut Butter Pie, Healthy-Delicious

Search – LocalHarvest, find local produce in your area by in U.S. by clicking on map

Yogurt Ice Pops with Berries Recipe, Leite’s Culinaria

Deliciously Rich Salted Caramel Ice Cream Recipe, Simply Stated

Alternative Press/Sites

2011 James Beard Foundation Leadership Awards – Sustainable Food Awards, The Daily Green
Best Farmers Markets – Big U.S. Farmers Markets, The Daily Green
The 10 (U.S.) Colleges With The Best Campus Food, Huffington Post