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

Published by Friday, September 30, 2011 Permalink 0

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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Food News Daily: September 21, 2011

Published by Thursday, September 22, 2011 Permalink 0

Mainstream Anglo Media and Press

Giant vegetables: more fun than flavour + gallery of massive veg, The Guardian

Giant potato on truck

Fry me to the moon: British cuisine takes off in Berlin, The Guardian

Antibiotic Resistance and the Case for Organic Poultry and Meat, The Atlantic

Angela Hartnett’s ham hock and cannelini bean soup – a soup hearty enough to serve as a full meal, The Guardian

Best of the Anglo Food and Travel Blogs and Sites

5 Ways Bloggers Changed Restaurant Reviewing, Will Write for Food, DianneJ

Pomegranate Walnut Relish, Leite’s Culinaria

The Shark Fin Debate, Zester Daily

Who Wants to Be a Career Food Critic Anyway, The Atlantic Wire

To Ditch the Dessert, Feed the Brain, PsyPost

The People’s Grocery in West Oakland is a great example of a community taking charge of their food (video), Organic Nation

Cooking smoke deadly threat in developing world, Eatocracy

Food Photography

Apricots on silver platter, Foodografia (Alessandro Guerani)

Alternative Press/Sites

Is Your Choice Of Food A Fundamental Right?, Food Renegade

You say tomato, I say code violation: Judge wages war against urban gardener, Mother Nature Network

Project: Design the Ultimate American Sandwich, GOOD

World

Chocolate Roundup #9: Switzerland, UK, USA, Poland, MyKugelhopf

Tomate: el duro camino hasta el éxito, ADN.es

Pumpkin Salad Tripoli style, Mom’s Recipes And More, An Israeli food blog

Healing South Indian Tomato & Black Pepper Soup, love food eat

Australian chocolate industry praised for commitment to accredited cocoa, Food Magazine

Brasil Afora: Pernambuco – Bolo de Rolo, Chef Fafá – Receitas

Les Espoirs de Mougins 2011: The Winner, Le Gagnant, Gayot

Gâteaux Basques à la Confiture de Cerises Noires,  J’en reprendrai bien un bout

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Food News Daily: September 20, 2011

Published by Tuesday, September 20, 2011 Permalink 0

Mainstream Anglo Media and Press

A scotch eggstravaganza: A just-set egg in sausagemeat with a light and crisp crumb coating is a lovesome thing, The Guardian

Is Wall Street Driving World Hunger?, The Atlantic

Notes from my Slow Food Challenge dinner, by Joe Yonan, The Washington Post

Walmart’s Fresh Food Makeover: Can the retailer known for its poverty wages solve the problem of urban “food deserts”?, The Nation

The world’s most expensive whisky: Dalmore 62: A bottle of Dalmore 62 scotch whisky has been bought for a new world record of £125,000, The Guardian

Tomato Carpaccio (Mark Bittman), The New York Times

Work starts on York’s Chocolate Attraction (theme park), BBC

American History, Seen through a Shot Glass, NPR

Best of the Anglo Food and Travel Blogs and Sites

Closing the Productivity Gap for Women Farmers, Impatient Optimists

Ahoy Matey! International Talk Like a Pirate Day – September 19, The Rambling Epicure

 

 

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Food News Daily: September 15, 2011

Published by Thursday, September 15, 2011 Permalink 0

Mainstream Anglo Media and Press

Revenge of the layer cake, The Wall Street Journal

How dark chocolate boosts fitness as much as exercise, Daily Mail

Sell-by dates to be canned in war on wasted food, The Independent

Small farmers in vanguard of Africa’s battle for agricultural development, The Guardian

The Hunter of the Gathered: Food-finder John Magazino is indispensable to A-list chefs looking for that secret ingredient. Here are his top three items for autumn, The Wall Street Journal

Indian Wines Set to Take Britain by Storm, The Times of India

Best of the Anglo Food and Travel Blogs and Sites

The Culinary Notebooks of Leonardo “Fat Boy” Da Vinci, Boing Boing

This Willy Wonka-Themed Wedding is Sweet Beyond Belief, Foodista

Take the $5 Challenge September 17, Slow Food USA

Pan-Roasted Pork Chops With Sage and Garlic, The Food Section

Real Food Defined (The Rules), 100 Days of Real Food

Food Studies: the edible curriculum, grist

Mixed berries in rosé wine with honey mascarpone | a summery fruit soup, Gourmande in the Kitchen

Raw Meat Handguns Make a Subversive Statement on Firearms, Foodista

Prohibition Grape No Longer Riding the Rails of History, Enobytes

Food Photography

Food Art: Orange Jelly, food photography by SandeeA, The Rambling Epicure

Alternative Press/Sites

Sweet Corn Fritters, The Daily Green

5 Foods to Stop Eating Today, Organic Authority

Food Studies: The Four Reasons People Choose a Restaurant, GOOD

Strawberry and Serrano Pepper Salsa, Tree Hugger

5 Sustainable Food Trends to Watch, The Daily Green

What You Can Learn from a Cuban Gardener, Rodale

World

Vannes: la table d’Olivier, Gilles Pudlowski

La paella de Christophe en vidéo – recette aux fruits de mer et au poulet, Christophe Certain/Cuisine Pied-Noir

Pudim de Laranja (Brazilian Style Orange Flan), Maria Brazil

 

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Food News Daily: September 14, 2011

Published by Wednesday, September 14, 2011 Permalink 0

Mainstream Anglo Media and Press

From Russia with lovage – Moscow leads gastro revolution, The Guardian

Restaurant gambles on fish cooked in 2000-year-old sea water, The Sydney Morning Herald

Tipping the Balance for Kitchen Scales, The New York Times

The Ten Commandments of restaurant behavior, redux, The Seattle Times

Spiced Apple Pudding Cake With Caramel Sauce, The Washington Post

Poor pub hygiene link to rise in gastric infections, The Independent

Best of the Anglo Food and Travel Blogs and Sites

Meals For Our Soldiers: Fuel, Feed or Fatten?, Civil Eats

Roasted Asparagus with Cherry Balsamic Glaze, 6 Bittersweets

October Unprocessed 2011, Eating Rules

6th Annual StarChefs.com International Chefs Congress, Star Chefs

Chocolate Crepes with Orange-&-Chocolate Sauce, Kitchen Daily

Google’s Zagat Acquisition: Yelp Help for Restaurants, All Business

Food Photography

Strawberries, Cook Republic

Una Video-introduzione al Food Styling, Foodografia

Alternative Press/Sites

Eating While Black: How I Navigate Watermelon, Fried Chicken, and Frozen Yogurt, GOOD

California Defied Own Scientists With Pesticide Approval, Mother Jones

Jonathan Stich, Restaurant Delivery Farmer: A Week In The Life (Food Informants), Huffington Post

World

Nestlé: 200 M$ pour une nouvelle usine en Indonésie, Soho Choc

Smoky Curacha Cakes, 80 Breakfasts

Poire pochée à la crème de caramel et ses croustillants au chocolat, 750 grammes

Homemade Granola, Baker Street

Braised eggplant with pork, Hanoi Street Food

 

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Food News Daily: September 13, 2011

Published by Tuesday, September 13, 2011 Permalink 0

Mainstream Anglo Media and Press

Dinner with a side of yodeling, Chicago Tribune

The Next Big Thing: Peruvian Food, The Wall Street Journal

Lemon squares, New Zealand Herald

Nutrition app to ‘separate fat from fiction’, The Sydney Morning Herald

36 Hours in Bern, The New York Times

Antibiotics in Pork Draw More Scrutiny By Inspectors, The Wall Street Journal

Hunting for the great white grape, San Francisco Chronicle

Sous-vide cooking gives chefs an option (Thomas Keller), Los Angeles Times

How to Cook a Complete Indian Meal, Times of India

Food Photography

Cherry composition, Alessandro Guerani

Best of the Anglo Food and Travel Blogs and Sites

Blueberry Cupcakes with Cream Cheese Frosting, My Baking Addiction

The Best Mashed Potatoes: Really What Does that Mean?, Creative Culinary

Dan Barber, Renowned Chefs Draft Letter to Young Chefs (video), Eater

Bratwurst with jalapeño-peach mustard, Broke Ass Gourmet

TV Dinners: Grand or Gauche?, Leite’s Culinaria

Alternative Press/Sites

Cooking Survey Reveals That 28% Of Americans Can’t Cook, Huffington Post Food

Flawed Fruit: The Not-So-Rosy Reality of Industrial Tomato Farming in America, Mother Earth News

The New Dirty Dozen: 12 Foods to Eat Organic, The Daily Green

World

Comer en la Escuela, A Table

Little Chefs, Best Shellers, Printing Food and Human-Derived Gelatin: The new gastro generation, Food Meditations

Salada com queijos, Vovó que ensinou

 

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Switzerland: Watermelon and Fennel Salad Recipe

Published by Thursday, September 8, 2011 Permalink 0

Switzerland: Watermelon and Fennel Salad Recipe

by Jenn Oliver

Until recently, I didn’t know anyone did anything with a watermelon besides just cut it up and eat it. I mean, it’s already completely sweet, juicy, the pure essence of summer. Why mess with the perfection embodied in this pink fruit? The mere sight of a ripe watermelon evokes memories of childhoods past. For me, it evokes images of weeks at girl scout camp, running around outside, carefree, swimming in the lake, making new friends, riding horses…you get the idea.

But why not play, and see just where the flavor of this fruit can go? Have you ever thought about the flavors of this king of summertime snacks and how they would meld with other foods? I certainly hadn’t until Meeta challenged us Plate to Page alumni to photograph watermelon as a fun photography assignment — two photos — one raw, and one in a dish. Yes, a dish. Who puts watermelon in things? Ha, maybe it was time to change my perspective and open my eyes to other possibilities.

Perspective is a funny thing. Sometimes our first impressions have such a profound effect on us that we forget to look for other possibilities right in front of our noses. I think that’s why I like to go for walks and hikes, because all that time away from everything gives my mind space to think and breathe. And sometimes, I even get to get lost and freak out after sitting at a train station for 30 minutes until I figure out that the train only passes through on weekdays…

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Jonell Galloway: Mindful Eating Coaching

Published by Monday, August 1, 2011 Permalink 0

by Jonell Galloway

I’m sure many of you have read my articles about Mindful Eating. I like to keep the term in capital letters, to remind me how important it is in all our lives.

I now offer Mindful Eating coaching for those who have problem relationships with food and eating in general, helping them “reconstruct” their lifestyle and attitude to food and eating. This can be done in person, in Switzerland or France, or online, and on an individual or group basis.

For those who live other places on the globe, I offer online “teleconference” coaching for weight loss and eating problems on an individual basis. This consists of a customized program that lasts anywhere from 1 to 6 months, depending on the case, with a consultation at least once a week. This does not consist of nutritional advice per se and I am not a nutritionist; I am a therapist and counselor. It consists of an analysis of your lifestyle and relationship to food and eating, with referrals to medical professionals or physical education specialists when need be, but most of all of a work that you and I will do hand in hand. I will be your guide.

Each case is different, but starts with a thorough analysis of who you are and want to be, your lifestyle and how that might interfere with your eating habits and relationships with food, followed by an analysis and a plan, which we produce together, to lay out a plan for how to concretely work toward changing the things in your lifestyle that work against your weight goals and/or health.

I’m in the process of setting up Mindful Eating workshops and seminars for 2011-12 in Europe. For more information about Mindful Eating or if you’d like to set up a workshop or individual coaching, see my articles on this site, including an interview with Geneva organic farmer David John Kong-Hug.

If you’re interested in organizing or participating in a workshop, or following a Mindful Eating weight loss program, please contact me by clicking on the blue Contact Us button at the top right of our home page.

For more information about my past work and experience, click here.

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The Rambling Epicure Voices

Published by Monday, February 7, 2011 Permalink 0

Food writer, Culinary Chemistry, The Rambling EpicureJenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.

Esmaa Self writes the Wild Woman on Feral Acres column. She lives on a small farm in Colorado where she employs organic and sustainable methods to grow fruits, vegetables and herbs, raise chickens, bees and fish and where she routinely turns out imaginative, healthy, guilt-free meals from scratch. One of her numerous blogs recounts her farming adventures: Backyard Eggs. She also writes novels and contributes to numerous organic farming and green publications, and runs a sustainable living site, Homeostasis.

Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.

Jean-Philippe de Tonnac is an essayist, editor and journalist. He directed the special editions of the Nouvel Observateur for almost ten years and and has published twenty books. As preparation for publication of his Universal Dictionary of Bread (Dictionnaire universel du pain, Bouquins Laffont, 2010), he obtained a baker’s certificate (CAP) at the Ecole de Boulangerie et Pâtisserie de Paris in 2007, and traveled worldwide to countries where bread held a particular cultural significance.

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