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I haven’t watched the Food Network since kitchen turned coliseum. The old shows served up a relaxing, aspirational escape, but once they got all “Cutthroat,” I cut the cord. Instead of relaxing and aspiring, I was stressing and perspiring. Sheesh. If I wanted that kind of anxiety, I’d cook dinner myself.
With guys full of tats and swagger and show themes such as “Superstar Sabotage,” the Food Network has perfected its junk-food formula to a tee. Must-see-testosterone-TV.
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According to The Atlantic, the five most-watched prime-time shows on Food Network this year are competitions: “Food Network Star,” “Worst Cooks in America,” “Chopped Tournament,” “Cutthroat Kitchen” and “Guy’s Grocery Games.” According to Nielsen, the 20 most-viewed prime-time shows on the Food Network pulled in a median of roughly 1.1 million viewers per episode in 2014, compared to 255,000 viewers per episode in 2000.
Sure, the Food Network has its salt-sugar-fat formula down, but what if it could provide content that both entertained and nourished — edgy and educational — while keeping the ratings intact? Who says suspense, conflict, humiliation and ring-molded entrées with Jackson Pollock-inspired plating can’t have a higher calling? So before the Food Network goes from offal to worse, I propose it start feeding viewers something more nutritious.
Here are three ideas for more filling, yet thrilling Food Network shows:
No. 1: Food Activist Star
Former congressman Dennis Kucinich mentors six “food fighters.” They each have a cause they fight for, whether it’s stopping a retail grocery chain from carrying meat with antibiotics; getting a processed-food company to stop using GMO ingredients; getting a fast-food company to stop sourcing pork from pigs raised in gestation crates; or getting a school district to stop selling soda in vending machines.
Each week the food fighters have an assignment, from crafting a strategy and creating a campaign to getting media attention and planning a rally. At the end of each show, one food fighter is eliminated. The three judges are Woody Harrelson, Michael Pollan and activist blogger Vani Hari, aka Food Babe. There will be additional commentary by experts in the field.
The final two fighters meet with corporate execs from two companies that represent the opposition. The winner is judged on both the effectiveness of the meeting and the campaign as a whole. The prize is the winner’s choice of seed money to start a nonprofit or a year’s salary to work for an existing nonprofit.
The feisty Kucinich gives planetary do-gooders a tough-love education in food politics. Think Donald Trump with a bigger brain and smaller comb. And live-wire Harrelson as a judge? Enough said.
Viewers will be inspired to work toward a food system that is healthier for people and the planet, while learning how politics influences our food supply.
No. 2: Dumpster Divers
Jeremy Seifert, filmmaker and star of the film “Dive!,” hosts two teams of “divers” who hunt for food in dumpsters behind grocery stores. We witness vast amounts of wasted food as they forage through garbage and collect their unspoiled spoils.
Each week, two teams (two divers per team) collect edible food from grocery store dumpsters in shopping carts (a la “Guy’s Grocery Games”). The second half of the show takes place in a studio kitchen equipped with showers, where the teams emerge squeaky clean and reveal their bounty. They are allowed certain swaps so that it’s even among both teams, and we watch them prepare a meal in a set time. Upon dramatic, heart-thumping music, the “taster” emerges to test each dish to ensure the food is not spoiled before three celebrity chef judges try the dishes. Each week one team is eliminated. There will also be commentary by food waste experts and a lawyer.
The winners from previous shows return and are assigned to two final teams. They must dive at two locations — a grocery store and a bakery — and the meal must include dessert.
Stealthily dressed characters in protective gear and flashlights enter gross-out zones so vivid, we can smell it. And celebrity chefs eating trash? Bon appétit!
The audience will learn eye-opening statistics about food waste in this country that will awaken and empower them to reduce waste.
No. 3 Kale Wars
Four chefs park their kale carts next to anonymous fast-food chains in urban food deserts. Each chef hands out samples of a kale dish he/she has made to introduce the fast-food eaters to a healthy alternative with the goal of starting a movement that demands more grocery stores and fresh produce be brought to the area.
Each week takes place in a different food-desert city, from New Orleans to Memphis to Detroit to Chicago. The chefs must get passersby to taste their dishes and to join the “kale revolution.” The recruits sign a petition and agree to write letters, make phone calls to local government officials, go to city council meetings, etc. With chefs strategically staked out in different regions throughout the series, the revolution will spread as cities compete against each other. Each week, the four kale revolution chefs are judged by two chefs and one politician on their kale dishes, as well as the number and quality of recruits they sign up. The winner of each show donates money to a local food bank.
The winning chefs from previous shows and cities all compete for the grand-prize money that the winner will donate to a nonprofit related to food deserts.
Kale pushers getting in-your-face with burger-hungry folks? Hot dog!
The audience will learn about the millions of people in America who live without access to healthy food options, resulting in high levels of obesity, diabetes and cardiovascular diseases.
And there you have it.
Food Network execs: Have your people call my people. I’m giving you first dibs before I shop these gems around.
Main photo: Take your hands off the remote — food television of the future could look like this. Credit: Adair Seldon
One of the reasons I enjoy writing books is that with each one I discover new facts, research and ideas. My latest book “Bitter” opened my eyes to the complexity of taste.
It began when my friends in the food world sent me suggestions as to what to include in my book. Coffee, chicories and beer were already on my list. But sorrel and rhubarb — weren’t they sour? Why did these food experts taste them differently than I?
We all think of basic tastes, such as bitter, sweet, salty, sour, and savory (also called umami). I knew fat belonged on that list and it has recently been added. But did you ever wonder why there were only six basic tastes? Surely taste is much more nuanced than that.
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By Jennifer McLagan
In the ancient world, scholars believed there were up to eight tastes and, by the 18th century, 11 basic tastes were proposed. So exactly how do we determine taste? Like most people, I thought the information from our taste buds on our tongue combined with our sense of smell to make a flavor. We’ve all experienced the lack of flavor in our food when we have a head cold. We do taste this way, but it is only part of the story.
Taste buds are not confined to our tongues. They are located all through our body, in our throat — down a shot of extra virgin olive oil and you’ll find those, in our lungs, stomach, intestines and, for some of us, in our testicles. So taste is not simply reliant on our tongue and nose; all our senses play a role.
Consider touch. Our fingers, lips, teeth, mouth; they all connect to the brain via the trigeminal nerve. It is responsible for the ice cream headache. Called the somatosensory system, these sensors help us taste by detecting temperature, texture, fattiness, pungency and tannins. The brain uses this information to create flavor. Interestingly many chefs have above average trigeminal nerve responses.
What we hear also affects how we taste. While extraneous sound distracts us and reduces the taste of our food, the noise inside our head increases it and the pleasure of eating. Crunchy, crisp foods are appealing because of the noise they make. Would you like a potato chip if it didn’t make a crunching sound? When we eat and drink, the tone of the background music and the instrument playing it can distort our sense of taste. A Campari and soda drunk while a brass band plays low-pitched music will be more bitter than if consumed while bright, high-pitched piece of music is played on a piano.
The most surprising fact I uncovered was the power of sight. It is often said we eat with our eyes, but I’d never comprehended the dominant role sight plays in what we taste. It is so forceful that it can distort and even override the information we receive from our other senses. As more than half of our brain is devoted to processing visual information, it must take shortcuts to handle all this data quickly.
With food our brain uses color to create flavor expectations, and the color of a food can confuse us and mask its real taste. British chef Heston Blumenthal’s two-toned orange and beetroot jelly demonstrates this power of color to determine taste. Not until diners close their eyes do they realize that the orange jelly they are eating is made with orange beets and the dark red jelly is flavored with blood oranges. Eating with our eyes takes on a whole new meaning when we realize we cannot trust them.
Along with the sensory clues our brain employs to generate flavor, a number of other things influence its decisions. Our genes make some of us more sensitive to certain tastes. What our mother ate when she was pregnant shapes our likes and dislikes, our upbringing and our peers decide what we eat and don’t eat. Anything we have heard, or read about the food will prejudice us too. Even the shape of our plate, what it’s made from, and the cutlery we use — all subtly affect how we taste. We all have the same anatomy yet every time we eat, numerous forces come into play, placing each of us in our own individual taste world.
Taste, I discovered is not simply our tongue and sense of smell. Flavor is produced by our brain, which is swayed by a myriad of cultural, environmental, experiential and genetic factors that can be as important as our senses in discerning flavor. Many of them we are barely aware of and are only beginning to understand and study. Next time you eat, pay close attention and think very carefully about what is influencing the flavor of the food on your plate.
Radicchio and Pumpkin Risotto
Prep time: 10 minute
Cooking time: 35 minutes
Yield: 2 servings
2 1⁄2 cups (625 milliliters) of chicken stock, preferably homemade
¼ cup (2 ounces) (60 grams) unsalted butter
1 shallot, finely chopped
6 ounces (170 grams) pumpkin, cut into 1⁄2-inch (1 centimeter) dice, about 1¼ cups
5 1/4 ounces (150 grams) radicchio leaves, rinsed and trimmed
1/2 cup (3 1/2 ounces) (100 grams) risotto rice (Vialone nano, Arborio, or Carnaroli)
2 tablespoons white wine or dry vermouth
Freshly ground black pepper
1. Pour the stock into a saucepan and bring to a boil. Lower the heat so the stock barely simmers.
2. In another saucepan, melt half the butter over medium heat. Add the shallot and cook until translucent. Add the diced pumpkin and stir to coat the pieces with the butter. Season with salt, and cook until the pumpkin starts to soften slightly at the edges, about 5 minutes.
3. Meanwhile, cut the radicchio leaves in half lengthwise, then crosswise into ¼-inch (6-mm) strips. You should have about 4 cups.
4. Add the rice to the pan, stirring to warm the grains and coat them in butter. Stir in the radicchio and continue stirring until it wilts and changes color. Pour in the wine and cook, stirring until it evaporates; season with black pepper. Now add a ladleful of hot stock and keep stirring the simmering rice constantly until the liquid is almost completely absorbed. Continue adding the stock, one ladleful at a time, when the previous liquid is almost completely absorbed.
5. After 20 to 25 minutes, the pumpkin should be cooked and the rice should be creamy and cooked but still slightly al dente. Remove the saucepan from the heat and let sit for 2 minutes. Check the seasoning, stir in the remaining half of the butter, and serve in warm bowls. Grate Parmesan over the top.
I love the winey hue that radicchio gives the rice in this dish, and the way its bitterness balances the pumpkin’s sweetness. Now I know that using the word pumpkin reveals my birthplace, but I just can’t get my head around “squash.” However, so I don’t confuse you, use a firm, dry pumpkin (or squash) such as Hubbard or kabocha, which has a mild chestnut flavor.
I prefer to make risotto in small batches. This will stretch to serve four as a starter, depending on the rest of your meal; you can also double the recipe. Do use homemade stock, as it will make all the difference to the final result. You could also use a well-flavored vegetable stock to make this dish vegetarian. You’ll probably only need 2 cups (500 ml) of
the stock, but it will depend on your rice, so it is better to have a little extra just in case.
Rony’s Brussels Sprouts and Chickpeas
Prep time: 1 hour advance prep (unless using canned chickpeas, then 10 minutes)
Cooking time: 20 minutes
Yield: 4 to 6 servings
1 cup (6 1/4 ounces) (180 g) dried chickpeas, soaked overnight in water to cover
4 tablespoons extra virgin olive oil
Freshly ground black pepper
1 shallot, finely chopped
3/4 cup (175 milliliters) chicken stock, preferably homemade
17 1/2 ounces (500 grams) Brussels sprouts, trimmed and halved
2 tablespoons dry sherry
1. Drain the chickpeas and place in a saucepan. Cover them with cold water by 2 inches (5 cm) and bring to a boil. Lower the heat, cover, and simmer until cooked. This can take from 30 minutes to over an hour depending on the age of the peas, so you need to keep an eye on them. Check them at 30 minutes. When they are cooked, remove from the heat, uncover, stir in 1 teaspoon of salt, and leave to cool for 30 minutes. Drain the cooked peas and spread them out on a baking sheet lined with a towel to dry.
2. Pour 2 tablespoons of the olive oil into a large heavy frying pan with a lid, and place over medium heat. When hot, add the shallot and cook until soft. Add the chickpeas, season with salt and pepper, and sauté until lightly browned. Add ¼ cup (60 milliliters) of the chicken stock and bring to a boil, stirring to deglaze the pan by scraping up any browned bits from the bottom. Tip the contents of the pan into a bowl.
3. Wipe out the pan and then add the remaining 2 tablespoons of oil. Place over high heat, and when hot add the brussels sprouts. Try and get as many of the sprouts cut side down as you can; this will depend on the size of your pan. Cook the sprouts until dark brown on one side, then add the remaining chicken stock, season with salt and pepper, lower the heat, cover, and cook until the brussels sprouts are tender but still crisp.
4. Add the chickpeas, shallots, and any liquid and cook until warmed through. Check the seasoning and pour in the sherry. Serve hot or at room temperature.
My friend Rony loves food and is a good cook. When I visited him in New York he made brussels sprouts for dinner. It was before my conversion and I was not that keen to try them, but being well brought up I did. They were delicious. Caramelizing the sprouts in the oil eases their bitterness, as does the addition of the starchy chickpeas. There are two keys to this recipe: Cook your own chickpeas — they are superior to the canned ones — and cook the brussels sprouts in a very hot pan — as Rony said, “They should dance around in the pan.”
Main photo: In this risotto, the radicchio’s bitterness balances the sweetness of the pumpkin (or squash if you’re not from Australia). Credit: Aya Brackett
The meat case at your local supermarket could contain something far scarier than the most bloodthirsty Halloween zombie.
That’s because current methods of meat production are leading to the creation of antibiotic-resistant bacteria, or “superbugs.” According to the Centers for Disease Control and Prevention, at least 2 million people become infected with antibiotic-resistant bacteria each year, and at least 23,000 people die as a direct result of these infections.
Pam Weisz is deputy director of Change Food, a nonprofit that works to raise public awareness and educate consumers about problems with the U.S. food system. Learn more at www.changefood.org.
“The most diabolical villain could not design a better system for creating superbugs than the modern concentrated animal feeding operation (CAFO),” or factory farm, said Lance Price, professor in the Department of Environmental and Occupational Health at George Washington University’s Milken Institute School of Public Health.
In CAFO’s, large numbers of animals are crowded into a confined space, meaning that trillions of bacteria can easily be transmitted from one animal to another. “When I see these operations, I don’t see factories making meat. I see factories making trillions and trillions and trillions of drug-resistant bacteria,” said Price, who holds a doctorate in environmental health sciences.
Antibiotic use in livestock
Price spoke at TEDxManhattan, a one-day conference in March featuring leading innovators in the food movement.
In his talk, Price pointed out that the vast majority of antibiotic use in this country is in animal food production. While human medicine accounts for 7.7 million pounds of antibiotic — which, he noted, is “way too much” — 30 million pounds of antibiotics are used in industrial farming.
Further, he said, “the best estimates suggest that only 20% of that is being used to treat sick animals. The other 80% is being used as production tools, to make animals grow faster, to prevent diseases, or treat diseases occurring just because of the way we’re raising animals.”
This leads to the rise of antibiotic-resistant bacteria. “You have tens of thousands of animals crammed together in filthy, stressful conditions. You have loads of bacteria living in those animals. And you have the magic ingredient — a steady stream of low-dose antibiotics,” Price said. From there, he said, “it’s just a matter of evolution.”
“Every now and then, one bacterium will pick up a mutation that makes them resistant to antibiotics,” Price explained. “If that’s happening in an environment where you have a lot of antibiotics, then the susceptible bacteria are going to die off and the resistant ones are going to multiply. And the thing about bacteria is they multiply very quickly. You can go from a single drug-resistant E. coli to a billion in 24 hours.”
Dangers of ‘superbugs’
Drug-resistant bacteria end up on meat when the animals harboring them are slaughtered. “Those bacteria go on to cause drug-resistant infections in people,” Price said.
Major health organizations have been raising the alarm about superbugs. The World Health Organization, for example, states that “antibiotic resistance is no longer a prediction for the future; it is happening right now, across the world, and is putting at risk the ability to treat common infections in the community and hospitals.”
Yet despite this bleak picture, Price says there is room for hope — if we make some fundamental changes.
First, he said, “We have to embrace this idea that antibiotics are different, and value them for what they are. They’re just short of a miracle — they save people’s lives. We should only be using them to treat sick people and sick animals.”
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» 10 reasons why big ag shouldn't use antibiotics
» Will antibiotic pact harm sustainable farms?
» TEDxManhattan: Changing the way kids eat in schools
» TEDxManhattan: A farmer's artful plea for wiser priorities
The key to making this happen is changing the way we raise animals for food. “If you remove the antibiotics from food animal production, many of those bacteria will revert to being susceptible to those antibiotics again,” Price said.
Other changes are also needed, he said. “We need to increase hygiene in our hospitals, homes and food production systems,” Price said. Development of new antibiotics is also needed, although, he noted, bacteria have been developing resistance to antibiotics ever since Alexander Fleming discovered penicillin.
Decoding meat labels
Consumers can play a role by only buying meat from animals raised without antibiotics. Organizations such as Consumer Reports offer guidance on how to decode labels to ensure your meat comes from such animals. The National Resources Defense Council and the Pew Charitable Trusts are among other groups working on this issue.
The meat industry has taken some steps in response to the increased concern. Earlier this fall, for example, Perdue Farms announced it would stop using antibiotics in its hatcheries.
“The good news is the models exist,” Price said. “My dream is that we stop propping up this broken system with antibiotics, that we let farmers be farmers again, that we have animals live like healthy animals again, and that we save antibiotics for future generations. We can do this. But we have to act now.”
Main photo: Cattle at a factory farm. Credit: tepic/iStockphoto
The days following a holiday are always a bit of a downer. And all too often it’s just a matter of time before the importance of the occasion becomes a distant memory as we return to the status quo of living our everyday lives.
Wait, you didn’t know Friday, October 24, was a holiday?
OK, perhaps not a holiday exactly, but for food geeks like me it was a day where houses were filled with brightly colored fruit and vegetable balloons and salubrious meals were followed by delicious-but-still-nutritious desserts. Food Day was created by the Center for Science in the Public Interest to raise awareness about the story of food from farm to table and back to soil to encourage dietary changes that support health, community, and the environment.
Why what you eat matters
In my own world, though, October 24 is just another day to do what I always do: teach people about why what you eat matters, farm to fork. I first began making the connections between what I ate and how it affected our planet and its peoples almost 20 years ago, learning from a professor who had been teaching “nutrition ecology” for decades. Learning to think beyond myself when it came to food was an “Aha!” moment for me. It has had an indelible effect on everything I’ve ever done in my career as a nutrition scientist.
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By Barton Seaver and P.K. Newby
As you probably already know, nutrition is a science focused on how food impacts health and disease, which is in essence biochemistry and physiology. Fundamentally, nutrition is based in the biological sciences, hence rooted to an individual. The concept of “nutrition ecology” was first coined in the early 1980s and remains unfamiliar to most people (including most nutritionists, by the way, since thinking outside the body is not standard practice for them, either). In essence, nutrition ecology expands how we think about food beyond health, a paradigm that includes the impact of our food choices on the environment, economy and society as a whole.
In other words, when it comes to what you eat, it’s not just about you.
Of course, diet impacts your own health, weight and risk of disease: 80% of chronic diseases are essentially preventable through modifiable lifestyle factors such as diet, and better food choices will lead to a longer life filled with more active years. If you’re not yet paying close enough attention to your own well-being, now’s a great time to think about the kinds of changes you can make to improve your own health. Yet the spirit of Food Day truly becomes alive when we step outside ourselves and deeply consider why what we eat matters — apart from our own bodies. How food is grown and what resources are used to produce it, including feed, land, water, fuel, fertilizers and soil; who grows it, and how fairly she or he is treated and remunerated; how it gets to you and how much it costs; and how food is disposed and/or wasted — should you be lucky enough to live in a place where surplus exists — all matter.
Sound like a tall order to consider all of that next time you’re making a meal?
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It’s true that the road to healthy and sustainable eating is rife with complexities. Yet if you’re not up for a semester-long course in farm to fork eating, like the kinds of classes I teach, the good news is that cutting back on animal foods like beef, pork, lamb, and poultry (especially processed products) and increasing your consumption of vegetables, fruits, whole grains, nuts, beans, and legumes will go a long way toward improving your health as well as the environment, due to the much smaller carbon- and water-footprint of plant-based diets. And that simple change, if enough people do it, can lead to many other large-scale positive effects elsewhere in the food system.
Sure, there’s a lot more you can do aside from consuming less meat, and Food Day is a terrific opportunity to educate yourself about critical food issues from farming to food waste, chemicals to climate change. And, as long as you ensure your sources are science-based, there are myriad places to help you put into practice the principles of nutrition ecology.
But Food Day is just one day, and now it’s over — and, if we’re being honest, most people probably didn’t even know about it, anyway. And that’s OK because, let’s face it, every day is food day, really. Not only do we need food to live, but food is an integral part of our cultural identity and, for many, a source of joy and connection to ourselves, others, and the planet we share. To quote Kurt Vonnegut, food is practically the whole story every time. Far more important than celebrating a day that quickly lapses into the past is to make your food choices matter in the present every time you shop, cook, eat and drink. With each bite, you have the opportunity to invest not only in your own health, but to cast a vote about the kind of world we want to live in, together.
I hope there will be a time when we don’t need a special day to remind us.
Main photo: The Copley Square farmers market in Boston. Credit: P.K. Newby
When I first opened the doors to my restaurant Tanoreen 15 years ago, I had a clear intention: offer my diners a peek into the Middle Eastern cuisine I knew beyond falafel and hummus. I also wanted to share a rich, nuanced culinary world that — contrary to popular belief — was more slow food than fast food.
At that time, hummus was not served at cocktail parties with carrot sticks, people didn’t know what tahini was or how to use it. Freekah (smoked wheat) was not proclaimed a “super food” and za’atar and sumac were not the trendiest spices in the land. But to me, these foods were things we consumed and used daily. They were part of the tradition of food in the Middle East that was then unknown in America. I am quite pleased that the Mediterranean diet has become so popular. It’s healthy, fresh and in my opinion, delectable.
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By Rawia Bishara
But let’s be honest. Most of the popular Middle Eastern dishes that have worked their way through the food chain were, until recently, “fast food” such as supermarket shish kabob carts and hummus party trays. Middle Eastern food is about much more than dips and sandwiches. The spice mixes and the use of fresh vegetables, lean meats, grains and olive oil are all cornerstones.
Our meals, when I was growing up and with my own children, were and remain an active meditation. It’s not “on the go” but rather celebrating slow-cooked food, togetherness, conversation and phones off!
Unlike baking, cooking is not formulaic, even though recipes can feel that way sometimes. I always say two people can make the same recipe, and it will taste completely different. There is a soulfulness in this kind of cooking.
It’s an inner, almost empathetic connection to the people you’re cooking for. The focus is on what really tastes good, and not just on your tongue. It’s also in the emotions and memories triggered as your guests eat the meal you’ve prepared.
Similarly my cookbook, “Olives, Lemons & Za’atar,” comes from that same premise. I want to celebrate the variety of recipes, which are not at all difficult, along with the traditions and memories that come with Middle Eastern food.
Memories of such meals stand like flag posts throughout my life: the first meal I cooked for my husband (stuffed artichoke hearts), our traditional Christmas dinner (roast leg of lamb), my daughter’s favorite breakfast food as a child (potatoes and eggs) and traditional wedding mezzes.
I learned all this from my mother, a schoolteacher and home cook. Technically speaking, she was a genius chef. But her real strength as a cook lay in her ability to make meals that were an extension of her love for her family and guests — of which there were many! Her meals created an environment of warmth, safety, comfort and a total blast for the senses. It was hypnotic, with all your synapses triggered simultaneously.
A snapshot of a favorite meal: a warm winter stew of slow-braised cauliflower and fragrant spiced lamb, served alongside warm rice pilaf and toasted vermicelli noodles, fresh tomato salad with shaved radish and herbs from her garden. There were heaping plates of olives, warm fresh Arabic bread, long thin hot peppers to crunch on. And small plates of hummus and labne, served before the meal but later banished to the outer corners of a table almost wiped clean. Two parents, five children and almost always a guest or two — because if you cook for seven, you are cooking for 10.
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Ghada, as we called it, was a refuge. The biggest meal of the day, served in the late afternoon, with dinner usually later and much lighter.
In today’s world, we may seem more connected, but really we’re more disconnected than ever. People click away on their smartphones on the train, walking down the street, at the gym and, yes, at the dinner table.
As a chef, I try to create a cozy bubble-like environment in my restaurant, just as I did in my own home as a mother and wife. Middle Eastern food creates that mood, using dishes that invite connection. A great meal is a conduit to togetherness.
Brussels Sprouts With Panko
Prep time: 15 to 20 minutes
Yield: 6 to 8 servings
Corn oil for frying
4 pounds Brussels sprouts, outer leaves removed, cut in half
1 cup Thick Tahini Sauce (see recipe below)
1 cup lowfat plain yogurt
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil
½ teaspoon finely chopped garlic
1 cup panko (Japanese-style bread crumbs)
Pinch sea salt
1. Pour ¼ to ½ inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough.
2. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel–lined plate to drain.
3. Meanwhile, whisk together the Thick Tahini Sauce, yogurt and pomegranate molasses in a medium bowl. Set aside.
4. In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and sauté until fragrant, about 1 minute.
5. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes.
6. Stir in the salt and remove the bread crumbs from the heat. Transfer to a paper towel-lined plate to cool.
7. Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do — I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked!
In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I’ve never taken them off.
Thick Tahini Sauce
Prep time: 5 minutes
Yield: 2½ cups
1½ cups tahini (sesame paste)
3 to 4 cloves garlic, crushed
Juice of 5 lemons or to taste (about 1 cup)
1 teaspoon sea salt
Chopped parsley for garnish
1. In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated.
2. Turn the speed to high and blend until the tahini mixture begins to whiten.
3. Gradually add up to ½ cup water until the mixture reaches the desired consistency.
4. Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks.
Tahini sauce is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn’t enhanced by it. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.
Main photo: With a bit of tahini sauce and pomegranate molasses, even kids love the author’s Brussels Sprouts With Panko. Credit: Peter Cassidy
I brought a jug of dark green Sicilian olive oil, freshly pressed from a friend’s farm, back to my home in the hills along the border between Tuscany and Umbria. “È buono,” said my neighbor, Arnaldo, when he tasted it. “It’s good but … non ė genuino.”
Non ė genuino — it’s about the worst thing an Italian can say about another Italian’s food, whether oil, cheese, wine or pork ragù. It translates as “it’s not the real thing,” but what it really means is, “This is not the way we do it here, not the way our forebears have been doing it since Etruscan times, and not, in fact, the right way.”
In this case, caro Arnaldo, I beg to differ. What I had offered was a fresh-tasting oil made from Nocellara del Belice olives, picked green and pressed immediately, radiant with the almond-to-artichoke flavors characteristic of that varietal, which is grown mostly in and around western Sicily’s Belice valley. Moreover, it was lush, verdant and fresh from the press — I knew because I was there when it happened.
This encounter led me to think about the astonishing variety of foods that proliferate throughout the long, skinny, undulating boot that is Italy, and about the intense pride each region, each province, each little mountain village or coastal fishing port takes in its own traditions.
Italians, it almost goes without saying, invented the locavore phenomenon — and invented it a long time ago. It’s what makes a culinary tour of this remarkable country so seductive and astonishing.
What makes olive oils great?
But it’s also a trap of deception. A New York Times reporter — who happens to be a friend of mine — fell into that trap recently when writing about Umbrian olive oil. “Our oil,” her informants told her (I’m extrapolating), “is not like that sweet Tuscan oil. Our oil has character!”
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Sweet oil? Tuscan? Really? Peppery, fruity, bitter, complex — these are the characteristics I taste in a well-made Tuscan oil. But not sweet.
Umbrian olive oil can be, and often is, excellent. The main local cultivar is Moraiolo, which is high in antioxidants that give it an overwhelming intensity, so much so that producers blend Moraiolo olives with others to calm that muscular quality. But Umbrian olive oil is also hard to distinguish from Tuscan oil. In fact, I would argue almost all high-quality central Italian oils — made from a mix of olives (Frantoio, Leccino, Pendolino and Moraiolo are the usual blend); often grown at high altitudes; usually harvested when still immature and pressed immediately thereafter — typically share certain acerbic flavors and peppery aromas that are redolent of freshly cut grass, artichoke or tomato leaves. I doubt most North American consumers, even well-educated ones, confronted with a selection of oils from Umbria and Tuscany, could tell them apart.
There are, I’m told, more than 500 olive cultivars grown in Italy, some of them widely known and grown such as Leccino, universally valued for its resistance to low temperatures, and some of them only from very specific regions, like Dritto, an olive that appears to be exclusive to the Abruzzi, or Perenzana olives from northern Puglia. With the spread of olive culture to other regions of the world — California, Chile, South Africa, New Zealand — some of these cultivars are being grown far from their native soil, and the oil made from them often suffers as a result — non ė genuino!
Or at least that’s what Italians believe, and my heart — and my palate — agrees. The best oils taste of that elusive characteristic called terroir — a combination of environment (soil structure, altitude, climate, weather), variety and technology, both traditional and modern, adjusted to match time-honored local tastes. In Provence, for instance, local taste demands a fusty flavor, the result of anaerobic fermentation in the olives, producing an oil considered defective elsewhere.
But I also believe North Americans are fortunate not to be trapped in the locavore delusion. We have access to olive oils from all over Italy, indeed from all over the world. How to deal with that abundance can be a problem, but it’s a problem we should welcome. Unlike those Umbrian producers, we can buy an Umbrian oil and a Tuscan one and taste them side by side, along with one, perhaps, from Puglia, or Sicily, or even from Verona in northern Italy. Or indeed Tunisia or Spain or New Zealand.
The revolution starts here
Now I’m going to tell you something radical: I have tried to love olive oils from retail outlets across the entire U.S., but with few exceptions, I have almost always been disappointed. Many retailers simply don’t recognize the importance of harvest dates or the critical significance of maintaining oils in dark, cool environments. They display bottles under shop lights in order to entice customers, and they’ve paid top dollar for oil when it first arrives on the market, so even if it stays around a while, the price still has to reflect their costs.
So more and more, my advice is to go to online distributors, many of whom get their oil directly from the producer and most of whom keep their precious bottles warehoused in a dark, cool environment. Here are a few I recommend; I’ve also noted where there are retail stores. Note that the first three sell only Italian olive oils; the rest carry a variety from many other areas, including California:
- www.olio2go.com, retail store at 8400 Hilltop Road, Fairfax, Va.; (703) 876-4666.
- www.gustiamo.com, mail order only; (718) 860-2949.
- www.dipaloselects.com, retail store at DiPalo Fine Foods, 200 Grand St., New York, N.Y.; (212) 226-1033.
- www.markethallfoods.com, retail store at Rockridge Market Hall, 5655 College Avenue, Oakland, Calif.; (510) 250-6000.
- www.cortibrothers.com, retail store at 5810 Folsom Blvd., Sacramento, Calif.; (916) 736-3814.
- www.zingermans.com, retail store at 422 Detroit St., Ann Arbor, Mich.; (734) 663-3354.
Main photo: Bottles of olive oil. Credit: iStockPhoto
The demographics of the United States reflect an increasingly global world, and so do the demographics of our farm operators. The U.S. Department of Agriculture recently released the nearly complete Agriculture Census for 2012, a database that is completed every five years.
FARMERS OF COLOR
A three-part series to make visible the lives of the invisible
Part 1: Data, maps and a history of exclusion from land ownership.
Part 2: Female farmers of color.
Part 3: In moving pictures, farmers of color talk about their work, challenges and dreams in three short videos.
With each update to the census, the type of statistical information available increases, in particular in the area of farmers of color. Yet, a simple Google search on basic statistics and stories about Native American farmers or African-American female farmers, for example, uncovers few detailed stories.
More often than not, the information that can be found is about those who dominate the agriculture industry — white male farm operators. Numbers often determine what and who is covered in depth. But equally true is that this country has a long history of institutional exclusion and racism against Native American and African-American farmers, other farmers of color and women. Yet it is Native American and African-American farmers and their ecological knowledge of farming traditions that built this country.
Data on farmers of color in the United States
In the United States, the vast majority of farmers continue to be white men, but the number of farmers of color is increasing.
More than 80% of all principal farm operators in the U.S. — the person primarily responsible for the on-site, day-to-day operation of a farm or ranch, as defined by the USDA — are white men (1.7 million out of a total of 2.1 million), according to the 2012 Census. Of the total principal operators nationwide, 95 percent are white, including 96% of male farmers and 93% of female farmers.
Between 2007 and 2012 — the period included in the 2012 Agriculture Census — every category of minority principal farm operators increased. Latinos farmers increased significantly, followed by American Indian, African-American, Asian, multiracial and Native Hawaiian and other Pacific Islanders.
Where are these farmers of color — in what states and counties do they farm? This series of four informational maps shows the top five states where farmers of color – Native American, African-American, Latino and Asian — are growing roots by county and state.
Historical exclusion of farmers
Civil rights abuses in USDA state offices existed from the agency’s inception, based on a 1997 USDA-commissioned investigation,”Civil Rights at the United States Department of Agriculture” and the General Accounting Office’s 2008 report “U.S. Department of Agriculture: Recommendations and Options to Address Management Deficiencies in the Office of the Assistant Secretary for Civil Rights.” More recently, the nation witnessed the Pigford I and II settlements, class-action racial discrimination lawsuits filed by black farmers who were denied loans and other federal aid between 1981and 1996. Many farmers included in the settlement are still awaiting disbursement.
The Pigford settlements, which lately have been mired in accusations of fraud, highlight the country’s ongoing divisive stance about race and reparations. Meanwhile, other groups, including Latino, Native American and female farmers are seeking compensation and awaiting judgment or payment.
To quell growing discontent about reporting civil rights complaints, U.S. Agriculture Secretary Tom Vilsack produced a civil rights fact sheet on “USDA Accomplishments 2009-2012.” As of July 2014, the USDA has announced grants to help veteran and farmers of color get started in the industry. Despite these efforts, a profound distrust of USDA offices and officials continues.
Reparations and the white environmental movement
Ta-Nehisi Coates recently published a piece on “The Case for Reparations” in the May 2014 issue of Atlantic. Coates begins by explaining how government programs, instituted from the end of slavery to the present, systematically denied, stole or swindled African-Americans out of their land and home ownership.
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In June 2014, Carolyn Finney, a geographer at the University of California Berkeley, published “Black Faces, White Spaces: Reimagining the Relationship of African-Americans to the Great Outdoors“ in which she redefines African-Americans’ long and profound relationship to the environmental movement, though it has largely been invisible or ignored. Through her own family’s story of land dispossession and those of others, Finney has collected the stories of unseen pioneering African-Americans and their diverse connection and commitment to the great outdoors. Her research reinserts African Americans back into the predominantly white environmental movement narrative in the United States.
And finally, the Green 2.0 Working Group published The State of Diversity in Environmental Organizations: Mainstream NGOs, Foundations & Government Agencies in June. The report concluded that a green ceiling for people of color; unconscious bias, discrimination, and insular recruiting practices; and a lackluster effort and disinterest in addressing diversity still exist in environmental organizations across the country.
Finney’s book, Coates’ article and The State of Diversity In Environmental Organizations Report reveal a historical context that have allowed exclusion to persist to this day. Both Finney and Coates begin and end with land ownership and dispossession, and both elegantly shine a light on African-Americans and other people of color. They make visible the invisible, and they make people of color the main story.
Main photo: Cynthia Hayes is the founder of the Southeastern African American Organic Network, or SAAFON, based in Savannah, Ga. Credit: Sarah Khan
Conversations with more than 50 distillers over the last two years have changed me. No, I haven’t had a liver transplant; I’ve undergone an adjective-ectomy.
I’ve spent most of the last 25 years writing and editing, and a little less of that time drinking, so it’s not surprising that a word has taken on outsized importance. It’s a word I would like to see banished from all discussion of spirits. And that word is … “smooth.”
Hold on one stinkin’ minute, I can hear you thinking, isn’t that the (Johnnie Walker) Gold standard? The sine quaff non of distillers everywhere? As a matter of fact, no. And if you’re looking for smoothness in your glass you’ve been sold a bill of goods.
ZESTER BOOK LINKS
By James Rodewald
Before embarking on the research for my recently released book on craft distillers, I would not have questioned the assertion that smooth was the height of perfection. Ah, for a simpler time.
Dan Farber, co-owner of the world-class brandy producer Osocalis, in Soquel, Calif., is one of the best makers and agers of brown spirits in the country. As such he’s at the top of a very small group. It’s a group, just by the way, that does not include very many bourbon producers since most are somewhat indifferent to the making.
The big guys use an industrial process, and what ends up in a $20 bottle may well have started out as the very same liquid as, say, a bottle of one of the delicious but overpriced and impossible to find Pappy Van Winkle bourbons. As for the aging, when you’ve got a seven-story high, football-field size warehouse full of bourbon, odds are that a few of those barrels will be sublime. Small producers do not have these luxuries, so they have to take a more careful, hands-on approach.
Farber characterizes smoothness as a “trivial thing” and “entry-level stuff.” What’s he’s going for — and the proof of his success can be found in everything he makes, but particularly his XO brandy — is brown spirits that have “the flavor of the beast that they came from, yet also have all these new things.”
Those new things come from aging. And while we’re on the subject of banishing words and sloppy thinking from the booze world, if someone says they’re able to speed up aging by using small barrels, run the other way. Sure, you can get more wood character more quickly, but why would you want to?
“Smooth” is not just Distilling 101; it’s also the path away from complexity. Milk is smooth. Aged spirits should be complex.
Are Farber’s brandies harsh? By no means. But when they’re in your mouth, and for many minutes after, nerve cells are firing in all directions. I defy anyone to take a sip of any Osocalis product and have nothing more interesting to say about it than “smooth.”
Jake Norris is an original partner in Stranahan’s Colorado Whiskey, one of the first and best small, independent American whiskey producers. (He left Stranahan’s shortly after Proximo, the owners of Jose Cuervo and other brands, bought the company.) He’s now at Laws Whiskey House, the most promising new whiskey distillery in the country. The fear Norris expressed to me, about a year into production, was that his whiskey was too smooth.
“The danger might be that it’s almost too balanced. In the beginning,” he said, “it was overly smooth and I was afraid it was going to lose character, so I [adjusted the distillation] so you get that slight astringent suck on the tongue. It’s got a little bit of teeth so it can sit in the barrels longer, meaning two to five years. If all of this is done properly, it can go to possibly six or eight years, maybe more. I don’t know if I would try that.”
Not every small, independent spirits producer (and very few of those who make aged brown spirits) is making stuff as good as Osocalis or Laws. Almost none can afford to use large barrels and wait until time and good wood have worked their magic. What every one of them can do is tell you honestly what they’re trying to do and how they’re going about it.
If they say their whiskey is smooth, however, feel free to explain to them that that’s exactly how you like your shaves, babies’ bottoms and gravy. But not what’s in your glass.
Main photo: “American Spirit” author James Rodewald wants to change how we talk about booze. Credit: Marella Consolini