soupnancy

Bits and Bites February 2008

Renaud Cyr awards (celebrating Quebec regional cuisine):  François Blais wins best Quebec chef and Anicet Desrochers-Dupuis takes the artisan category (for his organic honeys), two of my favourite food professionals..  Way to go guys!   http://www.cuisineduquebec.com/blog/?m=200802

Who is Renaud Cyr?  http://www.lerenaudcyr.com/

See the ketchup crapper video with Martha Stewart and other more intelligent food news at Gremolata  http://gremolata.com/gfr.htm

Michael Ruhlman on our AFU relationship with food, part of a recurring theme on this blog (real food good, industrial food bad), but he says it all so clearly..

Food rant:  America's fat problem  http://blog.ruhlman.com/ruhlmancom/2008/02/food-rant-ameri.html

Martin Picard and co. in the NYTimes  http://www.nytimes.com/2008/03/02/magazine/02Food-t.html?ex=1362114000&en=16d9ea0cb542f98a&ei=5089&partner=rssyahoo&emc=rss

Preserving biodiversity in face of climate change :

Near Arctic, Seed Vault Is a Fort Knox of Food http://www.nytimes.com/2008/02/29/world/europe/29seeds.html?ex=1362027600&en=81961bd6351ee212&ei=5089&partner=rssyahoo&emc=rss 

My kind of TV reality show - About wine  http://www.theglobeandmail.com/servlet/story/RTGAM.20080227.wldecanter27/BNStory/lifeFoodWine/?page=rss&id=RTGAM.20080227.wldecanter27

Momofuku Ssam Bar’s Frankensteak http://nymag.com/restaurants/features/44204/

Pot cave for making cheese makes for a good story http://www.epicurious.com/articlesguides/blogs/editor/2008/02/pot-cave-turns.html?mbid=rss_epilog

Deadly delicacies: http://www.trifter.com/Practical-Travel/World-Cuisine/Seven-of-the-Deadliest-Delicacies-Come-Dine-with-Death.84785

Pasta with bones by Bittman: I agree, but vote for some pig bone. http://bitten.blogs.nytimes.com/2008/02/18/recipe-of-the-day-pasta-with-bones/?ex=1204088400&en=66f6cc5136df9624&ei=5070&emc=eta1

Oldest woman on earth, thanks to a glass of olive oil a day? http://ap.google.com/article/ALeqM5jTWCmWUVtw2vA5wPeUcDfYzK5HYAD8UQBMUO0

Rediscovering the Forgotten Crops: Over the last century about 75% of the world's crop varieties have been lost, data from the UN Food and Agriculture Organization (FAO) suggests. Replanting millet in India is one effort to reclaim biodiversity and encourage reliance on locally grown food in the face of a potential global food crisis. http://news.bbc.co.uk/2/hi/science/nature/7247218.stm

I love you, but you love meat An article on the complications of inter-dietary dating.. I can’t sharing love without sharing meals, but I’m in the aforementioned Chowhound camp that sees ‘picky eaters as remarkably unsexy’. http://www.nytimes.com/2008/02/13/dining/13incompatible.html?ex=1360645200&en=cf90a3362f36fbc9&ei=5089&partner=rssyahoo&emc=rss

Baconizing desserts – a trend?

http://www.doriegreenspan.com/dorie_greenspan/2008/02/bacon-make-mine.html

A Bacon scarf! I want it!

http://www.etsy.com/view_listing.php?listing_id=9330217

Double dipping, Harold McGee weighs in. Too funny. I just love that George Castanza created a term for this particular form of obsessive fear of contamination. Of course, double dipping is sketchy bacteria wise, but whatever.. we should all just chill out, we’re too clean as it is, we should be kissing the neighbours more, or just eating more dip - for the sake of our immune system.

http://www.nytimes.com/2008/01/30/dining/30curious.html

Pasta isn’t so evil after all . It has a relatively low glycaemic index, and nutrients to boot. Plus, as Josée Distasio says, it just makes us happy.

http://www.culinate.com/articles/opinion/pasta_myth

A man and his pet ham . ‘Some of us are cat people. Others are dog people. Lesser known are ham people, a cult whose mere existence makes potbellied pig people twitch and stammer .’ I choose a ham over a dog or a cat any day.’ http://www.gourmet.com/food/2008/01/ham

Beef, bacon and eggs used to deliver Omega 3’s before we started mass producing our food. This article explains how it is the balance of Omega 3’s and 6’s that matters, and how to get that nowadays, because getting it from food is always better than from supplements.

Where to find Omega 3’s: http://features.us.reuters.com/wellbeing/news/EF6A7FC2-D5BE-11DC-A508-2A9415A4.html