The Inquisitive Eater http://inquisitiveeater.com New School Food Wed, 23 Aug 2017 16:00:16 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 In Michigan, Museum Food Tours Offer Tastes Of Arab Culture http://inquisitiveeater.com/2017/08/23/in-michigan-museum-food-tours-offer-tastes-of-arab-culture/ http://inquisitiveeater.com/2017/08/23/in-michigan-museum-food-tours-offer-tastes-of-arab-culture/#respond Wed, 23 Aug 2017 16:00:16 +0000 http://inquisitiveeater.com/?p=15983

Via Cybelle Codish

 

A Michigan museum offers education on Arab cuisine and culture…

While on holiday in Rome five years ago, Devon Akmon, director of the Arab American National Museum in Dearborn, Mich., took a food tour in a neighborhood known for its culinary traditions. He walked around for hours, tasting samples and hearing the personal stories of shop owners. That experience sparked the idea of establishing walking food tours in metro Detroit, home to the largest concentrated Arab community in the United States.

“Food was always bubbling up in our collective thought process here at the museum,” Akmon says. “Through food, we could bring people who are not Arab into the life and the work of the museum.”

Read on at The Salt.

 

]]>
http://inquisitiveeater.com/2017/08/23/in-michigan-museum-food-tours-offer-tastes-of-arab-culture/feed/ 0
Growing Concern: Organic Farms Need a New Generation to Keep Them Alive http://inquisitiveeater.com/2017/08/22/growing-concern-organic-farms-need-a-new-generation-to-keep-them-alive/ http://inquisitiveeater.com/2017/08/22/growing-concern-organic-farms-need-a-new-generation-to-keep-them-alive/#respond Tue, 22 Aug 2017 21:30:31 +0000 http://inquisitiveeater.com/?p=15978

Photo by Liz Hafalia for The Chronicle

On the struggle to find the next generation of organic farmers…

Advocates of Bay Area agriculture and organics have been waiting to learn the fate of Star Route Farms since owner Warren Weber put his 100-acre Bolinas farm up for sale in 2013.

When news broke this month that the University of San Francisco has purchased the property that was the state’s first certified organic farm, many responded with enthusiasm. “It’s a symbol of the importance of farming and of farmland conservation,” said Jamison Watts, director of the Marin Agricultural Land Trust. Not only is the land going to remain a working organic farm, but the university plans to use it to educate students.

Yet if the sale is an omen of the future of farming in the Bay Area — and organic agriculture in particular — it’s a hard one to read. The unconventional nature of the deal, rather than the institutional buyer that purchased the land, may signal a future that Bay Area food lovers can look toward.

Read on at SF Gate.

]]>
http://inquisitiveeater.com/2017/08/22/growing-concern-organic-farms-need-a-new-generation-to-keep-them-alive/feed/ 0
Quinoa: Harvesting Bolivia’s ‘Superfood’ http://inquisitiveeater.com/2017/08/22/quinoa-harvesting-bolivias-superfood/ http://inquisitiveeater.com/2017/08/22/quinoa-harvesting-bolivias-superfood/#respond Tue, 22 Aug 2017 18:30:20 +0000 http://inquisitiveeater.com/?p=15975

Photo via Aljazeera

The story behind your quinoa salad….

A staple food in the diet of millions throughout the Andean states, quinoa has 36 percent more protein and 73 percent more fiber than wheat. Its protein content covers all eight essential amino acids and it has high levels of iron, magnesium and zinc, as well as B vitamins riboflavin and folic acid.

According to Food and Agriculture Organization Director-General Jose Graziano da Silva, quinoa could help “fight against hunger and food insecurity”.

The UN declared 2013 the International Year of Quinoa. But four years on, Bolivian quinoa has suffered some setbacks.

Prices have fallen dramatically as new competitors, such as Peruvian farmers who, with the aid of synthetic fertilisers, produce two harvests a year instead of the one harvest in Bolivia, where synthetic fertilisers aren’t used, enter the market.

Read on at Aljazeera.

]]>
http://inquisitiveeater.com/2017/08/22/quinoa-harvesting-bolivias-superfood/feed/ 0
Waste Of Thyme: Why Do We Have To Buy More Herbs Than Recipes Call For? http://inquisitiveeater.com/2017/08/22/waste-of-thyme-why-do-we-have-to-buy-more-herbs-than-recipes-call-for/ http://inquisitiveeater.com/2017/08/22/waste-of-thyme-why-do-we-have-to-buy-more-herbs-than-recipes-call-for/#respond Tue, 22 Aug 2017 16:55:46 +0000 http://inquisitiveeater.com/?p=15968

Via Matthew Leete/Getty Images

 

On food waste…

When was the last time you used the entire container of fresh herbs you bought at the store? Never? Me, too. Every time a recipe calls for 1-2 tablespoons of freshly chopped sprigs, I head to a supermarket and reach for a plastic container holding at least three times as much as I need. A few days later, I’m standing by the trash can observing a moment of silence before I discard a plastic coffin of wasted, withered basil.

I know I’m not alone; my friends have sent me all-caps text messages complaining of the same thing. And the Twitter world is full of aggravated home cooks — as well as far too many puns about “wasted thyme.”

Read on at The Salt.

]]>
http://inquisitiveeater.com/2017/08/22/waste-of-thyme-why-do-we-have-to-buy-more-herbs-than-recipes-call-for/feed/ 0
Trump Administration Reverses Bottled Water Ban In National Parks http://inquisitiveeater.com/2017/08/22/trump-administration-reverses-bottled-water-ban-in-national-parks/ http://inquisitiveeater.com/2017/08/22/trump-administration-reverses-bottled-water-ban-in-national-parks/#respond Tue, 22 Aug 2017 16:00:13 +0000 http://inquisitiveeater.com/?p=15965

Via Shawn Patrick Ouellette/Portland Press Herald/Getty Images’

 

The bottled-water industry gets its way…

In 2011, the National Park Service put in place a policy to encourage national parks to end the sale of bottled water. The aim was to cut back on plastic litter.

It was not actually an outright ban — but 23 out of 417 national parks, including Grand Canyon National Park and Zion National Park, implemented restrictions on bottled water sales. The parks encourage visitors to use tap water and refillable bottles instead.

Now, The Trump administration has reversed this Obama-era policy.

Read on The Salt.

]]>
http://inquisitiveeater.com/2017/08/22/trump-administration-reverses-bottled-water-ban-in-national-parks/feed/ 0
This Giant Automated Cricket Farm is Designed to Make Bugs a Mainstream Source of Protein http://inquisitiveeater.com/2017/08/21/this-giant-automated-cricket-farm-is-designed-to-make-bugs-a-mainstream-source-of-protein/ http://inquisitiveeater.com/2017/08/21/this-giant-automated-cricket-farm-is-designed-to-make-bugs-a-mainstream-source-of-protein/#respond Mon, 21 Aug 2017 21:00:54 +0000 http://inquisitiveeater.com/?p=15971

Photo by Aspire

Could crickets be the next sushi?

Inside a new building in an industrial neighborhood near the airport in Austin, a robot is feeding millions of crickets, 24 hours a day. The facility–a 25,000-square-foot R&D center that opened this month for the startup Aspire–uses technology that the company plans to soon duplicate in a farm 10 times as large. It’s a scale that the startup thinks is necessary to begin to make cricket food mainstream in the United States.

Eating bugs–or at least products made from bugs–has been growing in popularity. For a few years, it’s been possible to buy cricket snacks such as protein bars made with cricket flour or cricket chips (like Chirps) at some grocery stores or online. But for insect food to fulfill its sustainable promise of supplying protein without the massive carbon and land footprint of beef, it will have to be much more widely available, and more affordable. Aspire believes its farms can make that possible.

Chirp on at Fast Company.

]]>
http://inquisitiveeater.com/2017/08/21/this-giant-automated-cricket-farm-is-designed-to-make-bugs-a-mainstream-source-of-protein/feed/ 0
Total Eclipse Of The Stomach: A Stellar Menu Of Gastronomic Delights http://inquisitiveeater.com/2017/08/21/total-eclipse-of-the-stomach-a-stellar-menu-of-gastronomic-delights/ http://inquisitiveeater.com/2017/08/21/total-eclipse-of-the-stomach-a-stellar-menu-of-gastronomic-delights/#respond Mon, 21 Aug 2017 18:30:25 +0000 http://inquisitiveeater.com/?p=15962

Via Kristen Hartke for NPR

 

Recipes for today’s solar eclipse…

Brace yourselves, North America — we’re about to get mooned. Or, more accurately, eclipsed.

The Aug. 21 solar eclipse is offering a welcome respite from the dog days of summer and a pretty good reason to take an extended lunch hour for some — or maybe even a whole vacation day. And for those who fear that a total eclipse heralds doomsday, then perhaps it’s just as well to eat, drink and be merry.

With the “path of totality” — the roughly 70-mile-wide strip across the lower 48 that will experience a complete eclipse — stretching from Lincoln Beach, Ore., to Charleston, S.C., the rest of North America (and some parts of South America, Africa and Europe) will be treated to at least a partial eclipse. While the peak of the eclipse will generally last just a minute or two, the path of the moon moving across the sun will take about five hours in total, covering breakfast and lunch on the West Coast, and lunch and, let’s say, happy hour, on the East Coast.

Read on at The Salt.

]]>
http://inquisitiveeater.com/2017/08/21/total-eclipse-of-the-stomach-a-stellar-menu-of-gastronomic-delights/feed/ 0
To Get Calcium, Navajos Burn Juniper Branches To Eat The Ash http://inquisitiveeater.com/2017/08/21/to-get-calcium-navajos-burn-juniper-branches-to-eat-the-ash/ http://inquisitiveeater.com/2017/08/21/to-get-calcium-navajos-burn-juniper-branches-to-eat-the-ash/#comments Mon, 21 Aug 2017 16:00:07 +0000 http://inquisitiveeater.com/?p=15957

Via Laurel Morales/KJZZ

 

On an alternative source of calcium…

Daniel Begay, who is Navajo, had always been told growing up that traditional American Indian foods were good for him.

But because most American Indians are lactose intolerant, “they aren’t getting that same source of calcium from dairy products,” Begay says.

Turns out that it’s a traditional cooking method that is key to his bone health. The Navajo burn juniper branches, collect the ash and stir it into traditional dishes. The most popular: blue corn mush.

Begay, a graduate student at Northern Arizona University, analyzed the amount of calcium in 27 samples of juniper from all over the reservation. But first he had to ash the juniper outside his apartment in Flagstaff. Not quite the same as the rural reservation.

Read on at The Salt.

]]>
http://inquisitiveeater.com/2017/08/21/to-get-calcium-navajos-burn-juniper-branches-to-eat-the-ash/feed/ 1
Lawsuit Claims Poland Spring Water isn’t From a Spring http://inquisitiveeater.com/2017/08/21/lawsuit-claims-poland-spring-water-isnt-from-a-spring/ http://inquisitiveeater.com/2017/08/21/lawsuit-claims-poland-spring-water-isnt-from-a-spring/#respond Mon, 21 Aug 2017 14:30:23 +0000 http://inquisitiveeater.com/?p=15956

Screenshot via CBS News

Nestle gets sued for falsely advertising Poland Spring water….

Is your bottle of Poland Spring water really from a spring?

lawsuit filed in federal court in Connecticut earlier this week alleges it isn’t, calling the Nestle-owned brand label that reads “100% Natural Spring Water” a “colossal fraud.”

The complaint, which seeks class-action status, claims Poland Spring parent company Nestle Waters North America is actually selling water that doesn’t meet the U.S. Food and Drug Administration definition of spring water.

It also alleges water in Poland Spring-labeled bottles isn’t “collected from pristine mountain or forest springs as the images on those labels depict.” Rather, they contain “ordinary groundwater” collected from wells drilled in “saturated plains or valleys where the water table is within a few feet of the earth’s surface.”

Sip on at CBS News.

]]>
http://inquisitiveeater.com/2017/08/21/lawsuit-claims-poland-spring-water-isnt-from-a-spring/feed/ 0
Dangerously Cheesy? Here’s What a Cheetos-Themed Restaurant Looks Like http://inquisitiveeater.com/2017/08/18/dangerously-cheesy-heres-what-a-cheetos-themed-restaurant-looks-like/ http://inquisitiveeater.com/2017/08/18/dangerously-cheesy-heres-what-a-cheetos-themed-restaurant-looks-like/#respond Fri, 18 Aug 2017 21:30:38 +0000 http://inquisitiveeater.com/?p=15953

AP Photo by Bebeto Matthews

America’s favorite junk food goes gourmet….

Gourmet fun or just plain cheesy?

A three-day pop-up restaurant devoted to Cheetos, yes Cheetos, opened in Manhattan on Tuesday, with every table already booked with diners ready to pay between $8 and $22 for such creations as Cheetos meatballs, Cheetos crusted fried pickles, Cheetos tacos, Mac n’ Cheetos and even Cheetos cheesecake.

“I worked hard to incorporate Cheetos into every dish and not just say, ‘Oh here’s a dish with a sprinkle of Cheetos on top,'” said spiky-haired celebrity chef Anne Burrell, who was given the task of coming up with the menu for The Spotted Cheetah. “I really tried to think about the flavor of each Cheeto and what would pair really well with it.”

Get cheesy at Journal Star.

]]>
http://inquisitiveeater.com/2017/08/18/dangerously-cheesy-heres-what-a-cheetos-themed-restaurant-looks-like/feed/ 0