Posted by Jeremy Scheller | 1 Comment
Congress wants your kids to be fat and diabetic.
NPR shared a story yesterday highlighting Congress’s work to rewrite the healthier school lunch standards that the Obama administration’s Ag Department recommended earlier this year.
Lobbyists win again.
Someone should start a brown bag lunch program that bypasses the schools. Parents qualifying for free and reduced school lunch should be able to redirect the allocated funds to a community-based non-profit that could bag lunches for kids and deliver them to the schools.
Just ramblings.
Nonetheless, it’s an abomination that healthy food for kids has to be reduced to the fragmentation of lobbyist political agendas.
Read the full article at NPR
Posted by Jeremy Scheller | 0 Comments
Buy “Wild Caught” Fish.
NPR’s food blog ran a story last week highlighting the use of antibiotics in farm-raised tilapia. There only reason these fish are getting pumped full of antibiotics is because like other industriously produced animal products, they are raised in ways that nature did not intend.
SAMANTHA SIN/AFP/Getty Images
In order to keep fish healthy while being raised in small fish ponds, they need an extra boost from antibiotics. Because when you remove an animal from the vastness of nature and cage it up in tight quarters, they more easily spread disease.
It doesn’t have to be this way.
Here’s a link to the story.
Posted by Jeremy Scheller | 0 Comments
Gwyneth and I use the same dough recipe.
It’s true.
I think it’s all just hijacked from Jamie Oliver’s pizza crust recipe, but Gwyneth Paltrow and I use the same pizza dough recipe. You should try it. Delightful.
Gwen’s got a nice post on her site devoted to making pizza at home. Give it a read at Goop.com
Posted by Jeremy Scheller | 0 Comments
Good Meat – Cookbook & Recipe Review
A book review of Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner
I’ve finally tried out a few recipes and the results are in. Good Meat is a Good Read, but I’m not so sure it has my favorite recipes.
Krasner, A James Beard Award-Winning Chef, tackles the ethics and health related issues related to eating meat in this cookbook. She’s quite knowledgeable about what makes quality meat, what the animals should be eating, how their diet affects your health and is able to frame the conversation well by talking about her husband’s let’s just say, less than favorable, cholesterol numbers. She helped bring those numbers back to where they should be, not by eating less meat, but by eating the right kind of meat. Good quality, pasture raised beef and other meats that are actually good for you.
So, the content is good, but the recipes are a bit over the top. Unless you regularly have access to heart, tripe, liver, and other offal items, the recipes are a bit limiting. I recently tried a recipe for Garlic and Cardamom Chicken that, unless I made it wrong, left huge chunks of cardamom to crunch on your palate with their pungent citrus burst that is really quite overwhelming in the quantity indicated in the recipe.
So, I don’t know. It’s worth perusing, but I’m not sure it will be a stable go-to tool in my cookbook arsenal any time soon.
Posted by Jeremy Scheller | 0 Comments
Farm City – Chicken Droppings and the Education of an Urban Farmer
Just finished reading Farm City by Novella Carpernter and loved it. The story itself was an intimate retelling of life on the farm. The urban farm. The city-dweller’s forty by sixty chain link fence crop container. A realistic acknowledgement of the work, idiosyncrasies and lunacy of trying to eat off the land amidst the culture of the city.I loved this memoir if it could be called such a work.
Posted by Jeremy Scheller | 1 Comment
Anthony Bourdain to Acquire Books for Ecco – Now publishing food writers.
This should be good. Can’t wait to see who they line up to author the first few books.
Ecco has been publishing Bourdain’s books, now Bourdain will become the editor of Ecco books. Guarantee to have some great niche books with crass things to say about the world of food.
NyTimes Diner’s Journal Article.
Posted by Jeremy Scheller | 0 Comments
Greek Leftover Pork Sandwich – The way lunch should be eaten.
Lunch today was fantastic.
Made a little greek sandwich using some leftover pork (sauteed with a small knob of butter and a bunch of red pepper/red chili flakes sprinkled on it) with a little microgreen salad, red wine vinaigrette, feta crumbles, black olives and small yellow grape tomatoes.
Pistachios and a Clausen Pickle on the side.
Posted by Jeremy Scheller | 0 Comments
The Perennial Plate
If you haven’t seen the web documentary series, The Perennial Plate, I suggest you head on over and take in a few episodes.
Current episode (70) takes a look at the stunning beauty of Motana and a rancher who’s concern for the land translates to a healthy ecosystem full of wildlife as well as healthy animals who go on to become healthy meat. Really beautiful cinematography and stories that represent the history and future of food.
Check it out.
The Perennial Plate Episode 70: The Cows and The Horses from Daniel Klein on Vimeo.
Incidentally, the guy in Episode 3 in Milan, MN is living my dream when he turned his garage into a greenhouse that basically produces family veggies year-round in Minnesota. Love it.
The Perennial Plate Episode 3: A trip to Milan, MN from Daniel Klein on Vimeo.
Posted by Jeremy Scheller | 0 Comments
Guajillo Chili Tacos with Sweet Corn Relish
I’ve been a major bust in the kitchen lately. My wife will tell you, there’s been a few inedible meals. Most profoundly disgusting was a beer battered fish that tasted like a soggy fish mush with an even soggier pancake wrapped around it. (I pan-grilled a steak about an hour later because of the emptiness in my stomach. That helps. Steak always does.)
Last night, Sarah gave me the nod of sweet redemption. A pat on the back. A declaration that this was “by far the best thing you’ve made in a while.”
I got the hankering for tacos yesterday. Took my lunch break to run by the store to get what I needed and stopped at home to throw together a quick marinade. Here’s what I came up with…
Marinade:
Give the chilies and garlic a quick chop then throw it all together and give it a good zip in the magic bullet or blender.
- 4 Guajillo dried chilies (these aren’t hot, but pack a ton of flavor)
- 3 Large garlic cloves
- 1 Tbls. Sea Salt
- 1/2 Tbls. Ground Pepper
- 4 Tbls. Olive Oil
- Zest and juice of 1/2 a Lime
Refrigerate, pan fry:
I used some ribeye steaks I had on hand, but you could probably use nearly any cut of meat if you give it enough time to marinade and/or slice it small enough. Cut the meat up into thin 1/4′ slices or small cubes. Pour the marinade over and put it in the fridge till after work (about 4 hours). To prepare, heat up a little squirt of vegetable oil in a large skillet on high heat. Cook it hot and fast while moving it around a bit to get all sides done quickly. Should only take about 5-6 minutes.
Fixins:
- Sweet Corn Relish
- Shredded Lettuce.
- Mexican Crema
- Mexican quesadilla cheese and maybe some shredded colby
- Finely chopped green onion
