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Food News Daily: August 22, 2011
Mainstream Anglo Media and Press
Dan Lepard’s sweet potato brownies recipe, The Guardian
Bill Clinton’s Life as a Vegan, NPR
The Minimalist: Easy Ratatouille, The New York Times
Britain develops a taste for goat, The Independent
A Southern Italian revolution continues to sweep across Australia’s wine landscape, The Australian
Market Watch: Indian Blood Freestone peaches are diamonds in the fuzz, Los Angeles Times
We All Scream for Gelato: High-End Italian Ice Cream Spreads to London and Other European Cities, The Wall Street Journal
Rustic summer vegetable casserole, Los Angeles Times
Chez Panisse’s wines – a list that matches a legacy, San Francisco Chronicle
Best of the Anglo Food and Travel Blogs and Sites
Apricot and pistachio frangipane tart, What’s For Lunch Honey
David’s Discoveries: A great bistro in Burgundy — L’Auberge de Jack, Milly Lamartine, Gadling
Alternative Press/Sites
Thomas Keller’s Grilled Cheese Recipe, Men’s Health
Peach recipes, Kentucky
Hardwick, Vt.—The Town that Food Saved, Organic Connections
What to do with summer fruits, Slow Food Ireland
World
Peach and Cinnamon Chutney, Ko Rasoi
Simply Brilliant (Asian food), Eating Asia
Japan to refrain from claiming safety of Japanese foods, Mainchi News
How to prepare a Korean meal at home, Zenkimchi Korean Food Journal
Purple Pixie Eggplants – Sabich, An Israeli Street Food Sandwich, Food Wanderings
Main Street Eat (Vietnamese street food), Sticky Rice
Related articles
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Jonell Galloway: Mindful Eating Coaching
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.
Related articles
- Spontaneous Cuisine: Lebanese zucchini salad: great picnic dish
- Food Art for Kids: Approaches to Making your Child Friendly with Fruit and Vegetables
- Switzerland: Tomatoes and Swiss Chard, and it’s in Season!
- Swiss cookware: unbeatable quality and made to last a lifetime
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Restaurant Silvio Nickol im Hotel Relais & Châteaux Palais Coburg
by André Cis
Click here to read this article in English
Als logischen oder zumindest Konsequenten Schritt kann man Silvio Nickol‘s Wechsel vom Wörthersee in die Österreichische Hauptstadt nennen. Nachdem sich die Zeichen mehrten, dass das einstige Flaggschiff der mit Fanfahren ins Leben gerufenen “Capella-Hotelgruppe” im Sinken begriffen ist, war es nur eine Frage der Zeit, bis Nickol zu neuen Herden aufbrechen würde.
Palais Coburg. Eigner Peter Pühringer schien nach dem jähen Abgang des begnadeten österreichischen Paradekochs Christian Petz – just nach der Vergabe der 4. Haube im Herbst 2008 – keine Intention mehr zu haben, einen 2. Versuch ob eines Gourmet-Restaurants zu starten. Im Gegenteil, schien es doch gar ins Bild der so trüben Wirtschaftslage zu passen, dünnte sich in den vergangenen Jahren die Wiener Spitzengastronomie sukzessive aus – unlängst mit dem unerwarteten Paukenschlags der Nicht-Eröffnung des Shangri-La Hotels und dem somit arbeitslosen Spitzenkoch Joachim Gradwohl.
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Silvio Nickol’s Restaurant in Palais Coburg Relais & Châteaux Hotel in Austria
by André Cis
Click here to read the original German version
You may consider Silvio Nickol‘s move from Lake Wörth to the Austrian capital as a rather logical step, or in any case a significant one. After more and more signs emerged showing that the luxury hotel chain Capella’s flagship was sinking, it had only been a question of time when chef Nickol would accept the chance for a new challenge.
It seemed that Palais Coburg owner Peter Pühringer had no intention of revitalizing the gourmet restaurant in his luxurious Viennese hotel venue after the sudden departure of Austrian master chef Christian Petz at the end of 2008, right after the restaurant was awarded its 4th toque by the GaultMillau restaurant guide. Far from it, the situation fit the economic crisis well, due to a considerable drop in fine dining in Vienna over the past few years. This recently culminated in the cancellation of the new Shangri-La Hotel,leaving master chef Joachim Gradwohl unemployed.
Try the new kitchen at Coburgbastei Nr. 4 — and let’s be honest: One of the world’s best wine collections deserves a fine restaurant as companion.
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Rosa’s Musings: My Swiss Grandmother’s Cooking: the Deep Roots, Bonds and Nostalgia of Food
by Rosa Mayland
My Swiss Grandmother and Her Glorious Cuisine
“As a grandmother of six, I believe that it is crucial that we make time to pass on our recipes, cooking and growing skills and other crafts to our grandchildren.”— Darina Allen, president of Slow Food Ireland
Grandmothers link us to our culinary heritage
In our modern world, most women choose or have to work, and countless couples don’t have the time or energy to become kitchen bees. Many people prefer buying prepackaged food and don’t see any point in spending their free time preparing homemade snacks. The majority of 21st-century grandmothers hail from a generation of females who cut themselves off from old traditions, therefore nowadays, very few kids are lucky enough to have grandmothers* who cook or enjoy cooking, and who are able to share their family’s culinary legacy with their grandchildren.
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Wendell Berry: Daily Food Quote, June 27, 2011
by Jonell Galloway
Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.— Wendell Berry
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Simon Says: Daily Food Quote, May 10, 2011
The farmer in me also makes it hard for me to throw things away. Everything on our farm used to used; my mother would always have one eye on the next meal. If you had a chicken, the carcass would be boiled up for soup. When the pig was killed the fat would be rendered down and kept in jars for frying. If something gives you flavour, I find it very wasteful to throw it away.–Richard Corrigan, The Clatter of Forks and Knives
Richard Corrigan is an Irish chef born in Dublin but raised in Ballivor, County Meath. He earned a Michelin star in 1998 and has been awarded many other culinary accolades, including Outstanding London Chef at the London Restaurant Awards. He is the author of two cookbooks.
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Simon Says: Daily Food Quotes, February 10, 2011
by Simon de Swaan and Jonell Galloway
If we apply our minds directly and competently to the needs of the earth, then we will have begun to make fundamental and necessary changes in our minds. We will begin to understand and to mistrust and to change our wasteful economy, which markets not just the produce of the earth, but also the earth’s ability to produce. We will see that beauty and utility are alike dependent upon the health of the world. But we will also see through the fads and the fashions of protest. We will see that war and oppression and pollution are not separate issues, but are aspects of the same issue. Amid the outcries for the liberation of this group or that, we will know that no person is free except in the freedom of other persons, and that man’s only real freedom is to know and faithfully occupy his place – a much humbler place than we have been taught to think – in the order of creation.–Wendell Berry (page 89, “Think Little”)” (The Art of the Commonplace: The Agrarian Essays of Wendell Berry)
Photo courtesy of Festival of Faiths.
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