soupnancy

Bits and Bites March 2016

Both sides of the truth wrt Modern food: Tragic due to industrialization, loss of biodiversity and nutrients in our food system, and meanwhile, more efficiency, more accessibility.. http://grist.org/food/modern-food-is-a-triumph-modern-food-is-a-disaster/

Dessert is more complicated than you think in the restaurant biz A pain for most chefs unless you can afford a pastry chef, and either way, not necessarily profitable.. But, although I’m not a sweet tooth, I enjoy making desserts – ultimately because with experience, I know how important the sweet course is when you are in the business of making people happy and treating them extra special! https://www.washingtonpost.com/news/wonk/wp/2015/02/10/why-restaurants-dont-always-want-you-to-order-dessert/

Reassessing tipping culture – the debate continues http://www.goodfoodrevolution.com/just-the-tip/ One day, hopefully we can overhaul the current nonsensical system. The only thing holding me back personally is the legal complexity and the economic climate including sticker shock for the customer.

The secret to Indian food is contrasting flavours as opposed to overlap of similar molecules as in Western cuisine https://www.washingtonpost.com/news/wonk/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/

About that Persay NYTimes review – chefs weigh in on the changing times http://www.esquire.com/food-drink/restaurants/news/a41981/per-se-new-york-times-chef-reactions/

Nestle admits to slave labour on coffee plantations, no way!? After decades of ‘unfair trade’ and an empire more than partially built on the backs of ‘slaves’.. http://www.theguardian.com/global-development/2016/mar/02/nestle-admits-slave-labour-risk-on-brazil-coffee-plantations

Primo pay to prep your own food – the cost of ready-made food at the supermarket in a smart chart: All for fresher, more wholesome food, think about it – 30$/h to cube melon, 200$/h to slice your own cheese! http://nutritionnisteurbain.ca/infographiques/le-cout-de-la-transformation-des-aliments-frais/

Mushroom burial suit/coffin turns dead bodies into compost - a cleaner end of life option than traditional burial or cremation https://m.facebook.com/sharer.php?u=http://grist.org/living/mushroom-burial-suit-turns-dead-bodies-into-clean-compost/

Chaga, the miracle mushroom (tonic) catches on (in French) http://ici.radio-canada.ca/emissions/bien_dans_son_assiette/2015-2016/chronique.asp?idChronique=395201

Food allergy fakers wrecking it for the truly afflicted https://www.bostonglobe.com/magazine/2015/10/14/why-food-allergy-fakers-need-stop/PB6uN8NF3eLWFjXnKF5A9K/story.html

The Gut is key to health, emerging nutritional and medical science increasingly demonstrates the importance of our microbes https://t.co/y8hza7d0oA

Persay two star takedown shows that even Thomas Keller is not untouchable at the top.. I find it kind of sad to see people who aim so high and pay so much attention to detail get knocked, especially Keller who has inspired a generation of cooks. The skyhigh prices and bordering on ridiculous preciousness and pretension of Persay was bound to rub a few too many diners the wrong way sooner or later. I’m sure/ I hope this critic did not take it lightly however how catchy the headline.  http://www.nytimes.com/2016/01/13/dining/pete-wells-per-se-review.html

Anticipated Montreal Restaurant openings for Winter 2016 http://montreal.eater.com/2016/1/12/10750170/larrys-atelier-robuchon-agrikol-diplomate-new-restaurants-2016

Food day Canada 2015 Winners Circle  Chefs across Canada promoting local food -I’m proud to be a gold award winner for 2015  http://fooddaycanada.ca/events/the-2015-winners-circle/

America’s national eating disorder http://www.treehugger.com/green-food/whats-wrong-americas-approach-food.html

Diets don’t work! https://medium.com/@davidludwigmd/why-calorie-restricted-diets-don-t-work-532f151a939#.weojm9qpf