Cooking With Julia Child
Even those of us who turn to BBQ catering for all of our big time culinary celebrations should know a few tricks in the kitchen. Of course there will always be times when we must turn to corporate catering companies to spruce up our events, but once we understand the basics of food we are far more likely to actually want to cook many of our own meals.
Many people already enjoy the culinary arts and can spend extensive hours at work in the kitchen without ever feeling like cooking is work. Those who really enjoy cooking think nothing of making the same dish five times in order to get it just right. These kinds of people tend to want to work in the food industry, so that they can tap into their own talents in a greater way.
Consumer and Farmer Behaviour Shows Encouraging Signs of Changes in the UK
The UK's Office for National Statistics collects data on many subjects, one of which is an annual survey of materials flow that it has been collecting since 1970.
It would seem that the country's use of a variety of materials has dropped back to its second lowest level since records began and that this decline has been happening since well before the onset of the global economic crisis in 2007-08.
Two prticularly interesting trends emerge from the latest data. The first is that both the amount of household waste (including recycling) generated by each person in the country and their intake of food, particularly meat, have been declining since 2003.
The second is that the quantities of nitrogen, phosphate and potassium fertilisers being applied to British fields have been falling since the 1980s despite the intensification of food production. In the same week the UK's online periodical for farmers, Farmers Weekly, carried an article about one arable farm's switch in 2002 to using green waste compost to improve the condition and structure of its soil.
New York Food Trucks For Happy Eating
Food trucks have become a staple of New York. You can't walk more than two blocks without seeing someone offering food in a little white container. Dutch settlers first introduced pushcart food in 1691. The food might not have been as tasty back then, but it was an easy way to grab a quick bite during your lunch break.
The food has changed, but the concept remains the same. New Yorkers are busy people and no one has time to sit down in a restaurant and eat lunch. New York food trucks have, and always will, cater to the lunch crowd. Instead of settling for a hotdog or chicken and rice, you can enjoy gourmet meals -everything from waffles to dumplings to tacos. And, it is all high quality food; hence the long lines wrapped around the block. There are plenty of great trucks to try, but let us discuss some trucks you cannot pass up.
Rainforest Alliance Coffee, Keeping It Green One Cup at a Time
The Rainforest Alliance has been around for over 20 years, and its goal is to educate the public in an attempt to change the way that business is conducted while encouraging people to take part in sustainable living.
When it comes to the tropical farms that produce crops, such as coffee, this organization has a strict set of guidelines for certification with the alliance. There are specific regulations set in place regarding any sort of use of chemicals that could be harmful. This is not only beneficial to the environment, but it is also beneficial to the safety of the workers involved in the process.
This alliance also aims to improve the tourism businesses throughout Latin America in regards to their environmental sustainability. They use educational programs in addition to various types of training along with continuously promoting their current initiatives.
Changing to Sustainable Farming Can Help Reduce Greenhouse Gases and Improve Our Diets
Copyright © 2011 Alison Withers
The targets for reducing greenhouse gas emissions in the UK have been set at 80% by 2050, with a 34% cut by 2030.
One recent ullustration of the global effects of climate change already being seen in the news has been that the rising sea water level is now increasing the salt content of the river water in the Mekong Delta and threatening the livelihoods of millions of Vietnam's poor farmers and fishermen. There are already three grams of salt per litre of fresh water in the rivers now and at the moment those nearest the sea are the most affected.
According to the UK Soil Association, fundamental changes to the way food is farmed, processed, distributed, prepared and eaten will be needed over the next 20 years to meet the UK targets.
Fiinalists for the 2011 Chefs Collaborative Sustainability Awards!
An esteemed panel of 21 judges with impressive culinary credentials has selected 15 finalists for the 2011 Chefs Collaborative Sustainability Awards. The awards will be presented on Monday evening, October 24, at the Riverview Room in New Orleans, during the 3rd Annual Chefs Collaborative National Summit.