Monday, March 10, 2014
Friday, March 7, 2014
Book Review: The Conscious Kitchen: The New Way to Buy and Cook Food - to Protect the Earth, Improve Your Health, and Eat Deliciously, by Alexandra Zissu
When I read a non-fiction book on my Kindle I generally tend to highlight all the interesting “facts” for future reference, like when I want to write a book review. I can easily measure the usefulness of the book by the number of highlights. By this metric, The Conscious Kitchen: The New Way to Buy and Cook Food - to Protect the Earth, Improve Your Health, and Eat Deliciously, by Alexandra Zissu, is a useful book.
It’s not that I have found a of astounding facts or shocking evidence of wrongdoing in the food supply. It’s more that it has reaffirmed many of the philosophies that I’ve learned from earlier reads on the topic of buying, cooking, and eating organic and local foods and done so in a style that is easy to read. For instance, here are three that I noted:
- Local trumps organic
- A USDA “organic” label is meaningful and probably a good selection criteria
- Pesticides in animal feed are passed through to the consumer who eats those meats
In brief, I thought this was a useful book and worth the time to read.
Wednesday, March 5, 2014
Hunting down the best, as New Yorkers bend to the noodleâs late-night lure.
Tuesday, March 4, 2014
I belong to the Cape Ann Fresh Catch CSA. They have started a new blog called One Fish which looks like it has potential to have some interesting content on the fishing industry.
Here are a few interesting excerpts from Colles Stowell’s first post:
The goal of this blog is to inform, ask questions and generate discussion and debate. I’ll keep you posted on the latest news regarding local and global fish stocks, regulations, and the effects on fishermen and consumers. One Fish will be your bookmark for information about how your seafood gets from boat to plate and the issues shaping that dynamic.
I’ll give you a firsthand account of what it’s like to be on a commercial vessel. I’ll interview someone from the Atlantic States Marine Fisheries Commission (the regulating body for fisheries on this coast) about how data is collected and what the numbers mean. I’ll provide some tips about what to look for when buying fish at a retail store or ordering from a restaurant menu. I’ll offer a primer on the pros and cons of different fishing methods. I’ll talk to a lobsterman about what it takes to make a living. I’ll also post updates about what’s going on at Cape Ann Fresh Catch.
“Sustainable seafood” has become a catch phrase whose broad definition depends on your point of view. Commercial fishermen whose livelihoods depend on the resource emphasize the need to buy local – from those who know the health of fish stocks firsthand. Ecological watchdog organizations tend to focus on global impacts of various fishing methods, particularly those with large percentages of bycatch (non-targeted species that often don’t survive being caught and released).
My definition lies somewhere in between. I believe buying locally harvested seafood is important. Connecting with fishermen in your community ensures you know how, when and where your fish was caught.
Monday, March 3, 2014
Note to self: I need to check this place out. D says the cheesemaker has come from Italy.
Friday, February 28, 2014
Wild Goose Breast
E shot 8 geese and gave me some fresh breast. The wild version is very lean. This was smoked. Very nice.
Wednesday, February 26, 2014
Miette macaroons from San Francisco. These are definitely worthy. They are a different style from northlight baking co's. Miette's are a softer shell with a softer, more supple filling. northlight's are firmer shell and firmer fillings. Both are worthy.
Monday, February 24, 2014
RECIPES | December 25, 2013 | Broccoli Rabe Timbale | By MARTHA ROSE SHULMAN
Friday, February 21, 2014
Teeny Tiny Spice Company Spices
I love these Teeny Tiny Spice Co of Vermont spices (all organic). Grilling Spice Blends and African Spice Blends. Very, very versatile. I’ve been using them a lot on vegetables and meats, especially with the pressure cooker.
Beware of the spice levels on the Ras El Hanout (2/5), Ethiopian Berbere (1/5), and West African Curry (4/5). The Ras El Hanout and Ethiopian Berbere are definitely sandbagged at 1 and 2 chilies out of 5.
Wednesday, February 19, 2014
EHChocolatier is listed as among the best. Several others around the country.
CW from upper left: Brie Fermier (cow, France); Meadowood Lorenzo (Sheep, Cazenovia, NY); Champlain Valley Creamery Organic Champlain Triple (cow, Vermont); Ruggle’s Hill “Ada’s Honor” (goat, Hardwick, MA)
The Brie Fermier is from MA France and is one of the best cheeses I’ve ever had.