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Yummy Links: From Balsamic Vinegar to Food Waste

partysugar — Tue, 20 May 2008 09:00:23 -0700

Learn everything you need to know about balsamic vinegar. - Start Cooking
California wine legend Robert Mondavi has died. - Tasting Room
The rising cost of popcorn may cause movie ticket prices to increase by 30 percent later this year. - Serious Eats
The 2008 Spirit Award nominations have been announced. - Martini Groove
Food Network is rebranding their "In the Kitchen" daytime lineup. Paula, Giada, and Ina are all getting new shows with different concepts. - Broadcasting and Cable
If you are hosting an alfresco event this weekend, be sure to check out these outdoor entertaining tips. - The Kitchn
Has anyone tried Flipsides, the new pretzel crackers by Keebler? - Slashfood
Change your grilling habits to be more healthful and eco-friendly. - Forecast Earth
This image of how much food Americans waste is disturbingly shocking. - New York Times

Study Reveals UK Throws Away $20 Billion in Food a Year

YumSugar — Thu, 12 Nov 2009 11:30:44 -0800

With the biggest meal of the year a mere two weeks away, here's something to keep in mind: reducing food waste. The British government has just released a new report that reveals each year, the country throws away more than $20 billion in consumable food and drink.

According to the Waste and Resources Action Program (WRAP), the UK's food waste is topping 6.6 million tons annually. By tossing less, consumers could prevent food from being directed to landfill sites - an act that would prevent 15 million tons of carbon dioxide-equivalent emissions yearly. (Once it becomes landfill, food produces methane, another potent greenhouse gas.) WRAP aims to reduce waste by 250,000 tons by March 2011.

I can only imagine what the results of a food waste study would be in the United States. Hopefully, this is an initiative that our administration is looking into - although the first step is definitely consumer awareness. How mindful are you of not wasting food?

Thanksgiving Tip: Calculate How Much Food You'll Need

YumSugar — Fri, 06 Nov 2009 10:42:21 -0800

For an elaborate meal like Thanksgiving, it's crucial to consider how much food you'll serve. Too little, and you'll leave guests wishing they could gobble up more; too much, and you'll wind up with Thanksgiving leftovers for weeks. To make sure your food doesn't go to waste, take time to do some adequate planning. A few pointers, when you read more.

College Cafeterias Are Going Trayless

partysugar — Tue, 15 Sep 2009 06:50:11 -0700

In an attempt to cut costs and be more eco-chic, many college campuses have gotten rid of cafeteria trays. Instead, students are being forced to carry their meals on plates. The trayless cafeterias are seeing up to a 30 percent decrease in food waste, and with no trays to wash, the use of energy and water is reduced as well.

While school officials whole-heartedly embrace the change, many students are not happy. They dislike not being able to carry everything at once and are more inclined to spill.

I'm all for the discontinuation of cafeteria trays, not only because it helps the environment, but because it probably also causes students to eat less. Say good-bye to serving trays and say good-bye to the freshman 15! How do you feel about the trend?

The Making of a Food Festival: A Behind-the-Scenes Look

YumSugar — Wed, 19 Aug 2009 09:00:20 -0700

This country sees scores of large-scale culinary events and food festivals each week, and from Taste of the Nation to Slow Food Nation, Party and I are always there. But while a culinary extravaganza merely requires several hours of our time, it takes months or sometimes years to bring all the elements of a production together.

During SF Chefs. Food. Wine., I walked the tents with Dominic Phillips, the namesake of Dominic Phillips Event Marketing and the brainchild producer behind the soirée, to get an idea of all the unseen work that goes into such a large event. Get his surprising strategies for a successful big bash after the jump

UK Government Opposes Buy-One-Get-One-Free Food Deals

YumSugar — Wed, 12 Aug 2009 11:30:42 -0700

The UK government, in an effort to reduce wasted food, is pressuring grocers to stop employing buy-one-get-one-free sales tactics. The nation's administration found that a third of all food in the UK is wasted, including roughly 5.1 million potatoes and 220,000 loaves of bread each year.

According to the Waste and Resource Action Program, or WRAP, the average Briton throws away more than his own weight - over $700 worth - in food annually. Eliminating the amount of food being tossed would decrease carbon emissions equivalent to removing a fifth of the country's cars on the road.WRAP suspects that since many of the buy-one-get-one-free promotions are applied to older items, consumers are tossing products that pass their "sell-by" dates, unaware that the commodities can still be consumed, as long as they haven't reached a different "use-by" date. As an alternative, supermarkets are being asked to offer half-price deals on perishable goods instead.

Since I've spent my whole life exposed to these deals, it never occurred to me that this sales pitch could be wasteful. But the policy, which appears to have plenty of market research behind it, makes sense. What do you think of the move? Should America consider doing the same as well?

Source: Flickr User Michael_Lehet

Sam Sifton Is New York Times's Next Food Critic

YumSugar — Wed, 05 Aug 2009 15:00:22 -0700

When Frank Bruni announced he'd be stepping down as the New York Times's restaurant critic, readers were left with a pressing question: Who will step up to the dinner plate? The food world waited collectively with bated breath until the answer was announced today: Sam Sifton, the paper's current Culture editor, will begin reviewing in October.

The blogosphere wasted no time compiling critical stats on Sifton, and Gawker has already come up with a slew of potential dining guises for him. One thing's for sure: The role of restaurant critic is evolving. Even execs at the Times admit critics don't wield the power that they used to, and with photos of him already abundant on the web, dining incognito will be virtually impossible.

Sifton may be new to the position, but he's no novice - in fact, he was rumored to have turned down the job once before. In addition to being the culture editor at the Times, he's contributed to the $25 and Under column, reviewed restaurants before Bruni's arrival, and even served as Dining editor. In last month's New York Times Magazine, he detailed making meatloaf for Nora Ephron. What do you think of the news? At a time when media is evolving so rapidly, does the role of restaurant critic still have a place in the food world?

Source

Fast & Easy Dinner: Artichoke Wraps With Veggie Slaw

partysugar — Wed, 22 Jul 2009 07:00:38 -0700

When the weather is gorgeous, who wants to waste time in the kitchen? This no-cook recipe is ideal for hot Summer nights because it comes together quickly and is 100 percent portable. It does, however, require a food processor or blender to make the thick artichoke-chickpea hummus-style spread. To create the crunchy slaw, shredded cabbage, carrots, and bell pepper are tossed with a yogurt, lemon juice, and parsley dressing.

Folded into a soft flour tortilla, the two elements make a filling, flavorful vegetarian meal. Check out the recipe and keep reading

Best Conventional Food Bets

YumSugar — Fri, 10 Jul 2009 05:50:33 -0700

In a perfect world, everything we eat would be free of genetic modifications, hormones, or synthetic pesticides: In addition to surpassing their conventional counterparts in nutritional value, organic foods produce less waste and improve ecosystem sustainability. But organic food comes at a steep price, literally - one that can be 10 to 40 percent higher than conventionally produced products. So if you have to skimp on some organic products when shopping at the market, what items are safe bets to purchase conventionally? Click through to find out.

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Ming Tsai Makes Tempura - and Many a Joke

YumSugar — Fri, 26 Jun 2009 13:00:55 -0700

When public television chef Ming Tsai spoke at last year's Classic, I learned that he was wildly hilarious. Thus, at this year's festival, I couldn't wait to catch some more laughs. Ming shared tips for East-West cuisine while making blue cheese burgers and bacon potstickers, a ginger margarita, and a tempura shrimp cocktail. In addition to offering up lots of advice to home cooks, the Blue Ginger chef and owner also shared his thoughts on everything from eating at Alinea ("I thought it'd be gimmicky, but it was unbelievably sexy, delicious food") to his approach to dining out ("When I walk into a restaurant, I only want to see locals"). Get more of his cooking tips after the break