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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This is the real-food lover’s worst nightmare. We all know that no matter how many checks and inspections are set up, there is always a risk of runoff from other farms, dishonest sellers and middlemen, and falsely labeled organic food.
The Italian police have seized 2,500 tons of grains, fruits and soy products that were falsely labled as organic in a food fraud ring that exported phony organic products across Europe, says Boston.com, including the Netherlands, Germany, Spain, France, Belgium, Hungary, Austria and Switzerland.
Click here to continue reading.
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Don’t miss Mark Bittman‘s “Thanksgiving as a model for sustainable cooking” in The New York Times.
The one thing that is different about Thanksgiving is that we are less wasteful. For the rest of the year, Americans have a record for throwing out at least 40% of their food, while even before Thanksgiving we are figuring out what do do with all the leftovers. Perhaps we should make this our model for the rest of the year.
…The holiday also contains a solution to one of our greatest problems today: our eating. We’re finding it incredibly hard to feed ourselves the way we want. It’s not, as many think, because food is so expensive or we’re so short on time, but because we have a perspective on cooking that impedes our getting real value from our ingredients, or the most from our time.
On Thanksgiving, though, we get it right.
Click here to read the rest of this very important article.
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Swiss television station TSR has just produced a version of Food, Inc. in French.
Click here to watch it.
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by Jonell Galloway
We are celebrating in Switzerland. Last week, we had our first-ever Slow Food market with the big man himself opening the show: Carlo Petrini, the founder, talking about the concept of retour à la nature, or return to nature, one of the basic concepts of Slow Food; “the Terra Madre network of food communities, defined by place of origin; as well as how that all meshes with the values of Swiss artisans and consumers,” says Kerrin Rousset of My Kugelhopf. “Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature.”
Click here to read the rest of Kerrin’s roundup, with a distinct emphasis on the sweets (of course).
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David Downie, our France and Italy correspondent, has just been interviewed by the American Library in Paris in one of the best interviews I’ve seen to date. “I’m an accidental Parisian: my early encounters with Paris in the 1970s left me wondering what all the commotion was about. Pompidou was playing Napoleon III—or Baron Haussmann—and the city seemed like one endless worksite, an experiment in brutalism, populated by people Sophia Loren once described as “Italians in a bad mood.” Click here to read on. 
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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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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
