"Cook, Eat, Drink, Live" Food Festival in New York
New Yorkers no longer have to travel to Aspen or South Beach for for a high end food festival. Come October 26., a three day food, Wine and Water event called "Cook, Eat, Drink, Live" will be held at Pier 94. A $ 625 ticket gives you access to culinary classes, workshops and a Water Tasting conducted by Michael Mascha..
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Added on: Oct 7, 2007 in
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Nutrition Notes: Going Against the Gain
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By Karen Collins, MS, RD, CDN - The average adult gains one to two pounds a year beginning around age 30. According to researchers, adult weight gain is a health risk - even for those who are not currently overweight. While losing excess weight is recommended, perhaps we are best advised to prevent weight gain in the first place. If not, a small annual weight gain could easily escalate into 30 to 60 extra pounds over the course of several decades.
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When novelist Leslie Pietrzyk told me that home canning is one of the 50 things she wants to do before she dies, I had to wonder what else is on the list.
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The Department of Agriculture has informed Safeway that it may have received raw ground beef products contaminated with potentially deadly Salmonella bacteria.
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Calif. Spinach Recall Renews Calls For Oversight
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Consumer advocates and lawmakers called for stricter oversight of produce growers Thursday following a Salinas Valley company's recall of 8,000 cartons of fresh spinach because of a salmonella scare.
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Cereal Makers Putting Nutrition Logos On Boxes
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Next month, General Mills Inc. and Kellogg Co. will begin emblazoning their breakfast cereals with symbols that summarize complex nutritional information -- part of the growing use of logos to steer harried grocery shoppers toward healthier choices.
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Awards Winners Announced in Mexico City
Bottled water companies from around the world gathered on 13 September for the presentation of the prestigious 2007 bottledwaterworld awards organised by Zenith International Publishing.
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Interview with food writer Nancy Harmon Jenkins
Food writer Nancy Harmon Jenkins has established herself as one of the authoritative voices on Mediterranean cuisine. She has lived and traveled extensively within the region and divides her time between homes in Maine and Tuscany. We recently caught up with her to talk with her latest book Cucina del Sole.
KGI: In the intro to your book, you describe the essence of Southern Italian cuisine as the simplicity of “natural ingredients” made using “straightforward, uncomplicated techniques.” What are a few of the ingredients and flavors that define the region for you and what makes them different from their counterparts available elsewhere?
NHJ: The natural ingredients I'm thinking of are the products of Southern Italian fields and gardens, the vegetables and fruits especially, that have such extraordinary depths of flavor, quite unlike those available elsewhere in the world. I put this down primarily to geography--also climate to a certain extent. Mild rainy winters and hot dry summers seem to be ideal for vegetable gardening. But the volcanic geography of much of the south--I think especially of the areas around Etna in Sicily and Vesuvius in Campania, but also, lesser known, the Monte Vulture in Basilicata. In Campania they call the soil arapilla and it means specifically soil that evolves from volcanic ash. In some places it goes down as much as three meters and it is peculiarly rich in minerals. That to me is one source of the flavor of tomatoes from the slopes of Vesuvius or the great array of citrus from around Etna, not to mention the wine grapes from all three regions. Puglia's geography is not volcanic but it represents another advantage--a porous limestone karst that soaks up rainwater and acts as a giant sponge beneath the fields of Puglia, where a large portion of Europe's organic vegetables are raised. Obviously everywhere in the world there are unique combinations of geography and climate that lead to the production of certain vegetables, but I think there are few places where such high quality is so consistent around the year and across the board as it is in the south of Italy.
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