What We're Reading This Week

 

Comedian and actor Aziz Ansari gives us a glimpse into his favorite home cooked meal: his mom’s chicken korma. [Lucky Peach

 

A new Danish supermarket fights food waste by selling only expired and damaged food. [MUNCHIES

 

Studies show little change in the amount of meat consumed in America despite health and environmental warnings. [NPR

 

Farmers set up markets at transit stations to provide food deserts with fresh ingredients and convenience. [Modern Farmer

 ... Read more >

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What We're Reading This Week

 

Doughnuts for decades: the enduring, cream-filled appeal of Peter Pan Donut & Pastry Shop. [NYT

 

Bring on the bran flakes: a new study suggests that low-fiber diets could be devastating to overall health. [The Atlantic

 

Global food destinations to save your vacation days for. [NYT

 

JBF Award winner Dominique Ansel is opening a shop in London, promising cronuts for the Queen and commoners alike. [Grubstreet

 

Restaurants are doing all they... Read more >

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What We're Reading This Week

 

Prince Charles fought to protect French cheese and wine from a mass-produced, genetically-engineered future during this week’s climate conference. [MUNCHIES

 

The National Restaurant Association and New York City butt heads once again, this time over new sodium warnings on menus. [Eater]

 

Defying statistics: Vanessa Hanel’s story and how she’s paving the way for the next generation of female urban farmers. [Modern Farmer]

 

E. coli can’t stop: outbreaks first Chipotle, and now Starbucks. [FWF]

 

Use your food scraps in new ways... Read more >

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Recipe: April Bloomfield's Roasted Carrots with Carrot Top Pesto and Burrata

 

“I’m known for all things porcine, but I really love my vegetables," says JBF Award winner April Bloomfield. "They are so beautiful and versatile.” During her JBF Taste America cooking demo in New Orleans, she proved her claim by whipping up a stunning and delicious dish of roasted carrots with carrot top pesto and burrata. “Always taste your vegetables first,” cautioned Bloomfield. “If they aren’t perfect, use whatever’s in season. This salad would also work really well with lovely roasted beets and beet greens, or sweet fennel with fennel fronds.” Known for her nose-to-tail approach to pork, Bloomfield applies the same principles to vegetables. “I love to use the whole thing, without... Read more >

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What We're Reading: October 20, 2015

 

New science suggests crustaceans have a similar neurology to vertebrates, potentially adding a new moral quandary to all those lobster rolls. [MUNCHIES

 

Dining solo: Opentable reports that reservations for one are on the rise. [NY Daily News

 

Oatmeal isn’t just for your morning porridge: ten ways to break those oats out of the bowl. [The Kitchn

 

State and federal regulators are... Read more >

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What We're Reading: September 21, 2015

 

One way to cut down food waste? Stop peeling your vegetables before you cook them. [Bon Appétit

 

Eater breaks down the lifecycle of a food trend. [Eater

 

The USDA’s new program is geared towards transforming veterans into farmers. [Department of Defense

 

A properly timed cup of coffee could be the key to beating jet lag. [MUNCHIES

 ... Read more >

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Waste-Less Tips for Storing Produce

 

What category of food do you end up throwing out the most? If it’s produce, you’re definitely not alone. The average household ends up throwing out 22 percent of all the fresh fruits and vegetables they buy—that’s more than two of every ten strawberries! If you want to ensure you’ll eat all that healthy produce before it goes bad, it helps to know how long it will last and where to store it for maximum shelf life. To help, Sustainable America created the handy produce storage cheat sheet below that you can print, hang on your fridge, and consult when you’re unpacking your groceries. First, a few general tips:

 

  • Most fruits ripen best at room temperature. Once ripe, store fruit in the refrigerator in a plastic bag according to the times in the chart. 
  • Berries, cherries, grapes, and figs need to be refrigerated immediately. Discard any moldy berries before

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Sustainability Matters: August 28, 2015

 

 

Despite the drought, California winemakers have continued to prosper and think outside of the box. [NYT]

 

Massachusetts stays one step ahead: a new ballot measure could require cage-free eggs, pork, and veal. [MF]

 

Sweden’s ocean ambassador insists that putting a price on natural capital could be the key to conservation. [Grist]

 

High-quality and low-carbon: food waste and beef fat can be used as renewable jet fuel. [... Read more >

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Waste-Less Recipe: Dan Barber's Root Vegetable Peel Chips

 

Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, multiple JBF Award winner Dan Barber of New York City's acclaimed Blue Hill recommends turning oft-discarded peels from root vegetables (anything you have on hand will work, such as carrots, turnips, or parsnips) into crunchy, addictive chips. This simple, delicious recipe makes creative use of a kitchen staple you’re most likely already buying, and in turn, does wonders for your wallet—and the environment.... Read more >

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Root to Flower: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Justin Yu opened Houston's Oxheart in 2012 with a focus on the bounty of the Gulf Coast. His approach creates luxury from what may seem like unremarkable ingredients, lending them new weight through clean and focused cooking. "It just takes a little extra thought to figure out how to make vegetable skins, stalks, or roots taste good," he says.

 ... Read more >

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