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I was trying to make a tart aux pommes (apple tart.) I followed the instructions in my cookbook and the final product tasted and looked delicious. But when I placed my finished dish beside the picture in the cookbook, it didn’t quite match up, which made me think: Was my dish made the way the chef intended? If the chef was here, would he or she have guided me differently?
A seed was planted. I wanted to transform the way people follow recipes. I came up with an idea that marries technology with the passion and skill that collaborate in the creation of master recipes.
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Here’s the crazy part: I was a guy from the music business without a single contact in the food industry, and zero cooking experience aside from my own kitchen. There’s something to be said for determination.
When Top Chef Masters winner Rick Bayless, founder of Chicago’s Frontera Grill and award-winning Topolobampo, agreed to cook for us, I devoted my heart and soul to getting it right. I tried every recipe we were going to shoot in my own kitchen before we got to the set. To my family’s initial enjoyment — and ultimate dismay — I cooked Mexican food for three weeks.
Learning from chefs is the key to recipe video app
And I ruined more than half the recipes. Enchiladas are messy, I misread several steps, and making a mole is just plain hard. No matter that I was determined, I couldn’t seem to get the results I wanted. But after we shot our segment with Rick, I remade some of those recipes by following the video, and they were perfect. Being able to watch exactly how Bayless executed his recipes changed and refined the way I cook.
I remember the set being silent. It was nearing the end of a 14-hour shooting day and Rick was preparing his last recipe, potato-chorizo tacos. He began blending tomatillos. I watched them change color and texture, and then he stopped the blender, opened it and paused. His eyes closed and he inhaled deeply, smiling as he took in the aroma.
Chefs like Rick are present. They use all of their senses: listening for when something is done; smelling when it’s time for the next step. They recognize nanomoments that call for the next decision, fleeting interludes that novices like me are likely to miss. These chefs have an innate respect and appreciation for ingredients and what they can become.
It’s inspiring to watch chefs like Rick, Nancy, Jonathan and Anita in their element. They’re like musicians. A guitar is replaced with a knife, sheet music with raw ingredients, and harmony with a final dish — an outcome of labor, love and inspiration. Reading their recipes can give a home cook incentive, but watching professional chefs in action gives a novice another dimension of inspiration. More practically, it provides the tools necessary to make an enchilada that looks, and tastes, like a Master’s enchilada.
Top photo: David Ellner. Credit: Danny Sanchez
St. Patrick’s Day used to mean corned beef and cabbage, but with Ireland’s culinary renaissance, cooks are exploring other traditional Irish foods. I’m thinking not only of Irish lamb stew and crubeens, golden-crusted pigs’ feet turned meltingly tender inside a crisp breaded crust. I’m also thinking of the Irish blaas. On a recent visit to Ireland I discovered a bakery that honors this delicious relic of the past.
Barron’s Bakery, in the small town of Cappoquin, County Waterford, is one of Ireland’s last traditional bakeries, with brick ovens dating to 1887. Because these ovens have never been modernized, they still operate without thermostats. Each firing yields a slightly different batch of bread, a variability prized by the townsfolk who flock to Barron’s.
The bakery is most famous for their “blaas” — light, plump yeast rolls with a subtle malty taste and a heavy dusting of flour. The rolls’ origins lie with the thrifty French Huguenots who immigrated to Waterford in the 17th century — blaa is likely a corruption of the French blanc (white) or blé (wheat) — and who are said to have introduced rolls made from leftover pieces of dough.
In 1802, blaas entered the Irish mainstream thanks to Brother Edmund Ignatius Rice, the founder of the Christian Brothers, who began baking them at Mount Sion Monastery in Waterford City. Made only of flour, water, yeast and salt, these rolls were inexpensive to prepare and thus affordable to the city’s poor.
Ireland recently submitted an application to the European Union to grant the rolls Protected Geographical Indication, PGI, status as a distinctive regional food. This move is significant, as Ireland has generally been slow to request special status for its food products. Only four are currently registered: Connemara Hill lamb; Timoleague Brown Pudding; Clare Island Salmon; and Imokilly Regato, a cow’s milk cheese from County Cork that has Protected Designation of Origin, PDO, status.
The application detailing blaas’ place of origin makes County Waterford sound like a magical realm: “The river Blackwater runs through the area and includes the town-lands of Dangan, Narabawn, Moolum, Newtown, Skeard, Greenville and Ullid.” The actual production of blaas looks a bit more prosaic. The 3-inch rolls are shaped by hand into rounds or squares, with the dough hand-floured at least three times in the process. This heavy dusting of flour both protects the dough from the oven’s intense heat and gives the blaas a distinctive top. Like American pan rolls, the pieces of unbaked dough are set side by side to merge as they rise. When the rolls are ready to eat, they are pulled apart, yielding a crusty top and soft interior and sides.
Irish blaas through the generations
Today, blaas are eaten either for breakfast (the local radio station’s morning program is called “The Big Blaa Breakfast Show”) or for lunch, when they’re often filled with fried potatoes or dilisk, a local seaweed. I was lucky enough to arrive in Cappoquin just as a tray of blaas was emerging from the oven, and the bakery owners, Esther Barron and Joe Prendergast, insisted that I have a taste. A first crisp bite immediately gave way to a tender and aromatic crumb. I was hooked.
Established in 1887, Barron’s remains at the heart of Cappoquin — so much so that last year a book commemorating its 125th anniversary was published with tributes from the bakery’s customers and staff. Esther is the fourth-generation Barron to run the bakery. She’s a remarkable woman, the youngest of five daughters who took over the business on her father’s death in 1980. Even though baking was very much a man’s profession, she made a success of it.
Through her work she tries to honor the memory of her grandfather John, who spent time in New York in the 1880s and dreamed of emigrating to the United States. But his wife and new baby called him back to Cappoquin, where he eventually took over his father’s bakery and sired 11 more kids!
Adding new traditions
Esther and Joe are reviving other traditional Irish baked goods like spotted dog, which is a white soda bread with fruit, and Chester cake, a spice cake originally devised to use up stale bread. And they’re experimenting with the use of locally grown organic wheat to improve their bread and support local farmers. Barron’s is so devoted to the Cappoquin community that they fire their ovens on Christmas Day so that the villagers can roast their turkeys communally.
For St. Patrick’s Day, Barron’s bakes a special cake in the shape of a shamrock, though it’s far from the kind of plain sheet cake you might expect. Theirs is an extravagant madeira cake with lemon curd and buttercream, covered in white fondant and decorated with piped green roses and the Gaelic greeting “La Fheile Padraig.”
For the past three years Barron’s has also organized a big St. Patrick’s Day parade, another aspect of their community involvement. In April, Waterford will be host to its sixth annual Festival of Food, and Barron’s is one of the sponsors. Esther Barron stands ready to welcome guests from near and afar with a taste of her special blaas.
Darra Goldstein. Credit: Courtesy of Darra Goldstein
Why did I smell roasted soybeans in my glass of vintage Bordeaux? Ten years ago, as the tasting editor at Wine & Spirits Magazine, sniffing a glass of vintage red wine took me back to my earliest childhood memories of foods in Korea. While some in the tasting panel described the smells of mushroom and barnyard flavors, my descriptors recalled the pungent smells of fermented foods such as aged kimchi and soybean paste that were always condiments on the table in our home.
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By Lauryn Chun
It was a clarifying moment. I understood the tie that binds some of the most flavorful fermented foods. Kimchi (a brined pickle) also undergoes the process of fermentation that brings out complex, secondary flavors and umami (the taste of a savory protein compound in certain natural foods).
The fermentation connection
The complementary relationship between wine and the Korean food I grew up eating turned auspicious a few years ago when I started my business: Mother-in-Law’s Kimchi, a line of packaged napa cabbage, daikon and vegan kimchis. Kimchi goes through active fermentation when its vegetables (typically napa cabbage or radish) are mixed with a heady sauce of chili pepper flakes, garlic and ginger, and is aged for as little as three days and as long as a few years. The result is a crunchy, tangy, spicy and complex pickle that’s rich in digestion-enhancing probiotics. The flavors continue to change with time. I once opened a daikon radish kimchi aged over two years that had notes of aged salami and cheese.
As I wrote “The Kimchi Cookbook” and began testing a vast array of kimchi recipes using a panoply of seasonal vegetables, I explored the parallels of natural fermentation in winemaking and kimchi making. The process allowed me to help demystify and share the versatility of kimchi as a condiment and cooking ingredient that complements and enhances the pleasure of a meal much like an everyday wine.
Enjoying kimchi alongside wine results in a sensory experience in which taste and texture come alive. Both can be judged by their fruit flavors, length of acidity and overall balance.
Pairing wine + kimchi
Through a number of tastings, I have come across some stellar kimchi-wine pairings that can serve as a guide. For example, an off-dry white sparkling Grüner Veltliner or a German Kabinette Riesling is a perfect companion for the robust spice and texture of daikon kimchi. The wine’s bubbles and hint of sweetness help offset the heat and tangy notes of the kimchi and counterbalance the multitude levels of flavors. A simple Beaujolais Nouveau (yes, a red wine!) is wonderful with napa cabbage kimchi; the Beaujois’ lack of tannins brings out the fruity notes of the chili in the kimchi seasoning rather than spice that one would normally expect.
Being a wine lover shaped my understanding of kimchi — the characteristics in fermentation frame a balance of flavors and textures in my sensory experience that makes fermented foods so uniquely appealing to us all.
Top photo composite:
Lauryn Chun. Credit: Renato D’Agostin
Kimchi jars. Credit: Sara Remington
Lately I’ve been frustrating my customers, which is never a wise thing to do. We get asked all the time for analytical stats on the wines we offer and details about our winemaking practices. My catalogues tend to pass over such things, because I’ve reached a place in my drinking career where I find them otiose. This might seem snooty. So let me explain.
First, a wise quote from Peter Jost (of the estate Toni Jost), who said: “Judging a wine by its analysis is like judging a beautiful woman by her X-ray films.” Second, and further support for my theory, a remark I received from esteemed German winemaker Helmut Dönnhoff many years ago, when I asked him for the figures of a wine in my glass. “You don’t need these anymore, Terry,” he said. “Analyses are for beginners.”
But there are beginners, I must remember, and they’re curious, and it’s peevish for me to deny them the understanding they seek. If a drinker is interested in knowing how a wine was made, or in knowing what its acidity or residual-sugar or extract might be, this is entirely valid if she is trying to collate her palate’s impressions with the facts of the matter. That is a useful way of thinking — until it isn’t anymore.
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The ecstasy of defeat
I well remember traveling with an earnest young colleague who sought to guess how a wine was made strictly from its taste. He was especially eager to identify cask versus stainless steel aging. I loved the guy, but I knew the perplexing denouement that quivered a few days down the road. For indeed, at one winery where all the wines were done in cask, my pal was sure they used steel, and yielded to his dismay; however hard he tried, he just wasn’t getting it. When I told him he’d crossed the Rubicon into a place of far greater wisdom, he thought I had a screw loose. I tried to reassure him that being right was reassuring, but being wrong invited epiphany; you ascended to greater understanding through your mistakes.
I remember, though, the urge to understand, to find explanations, to learn the causes and effects of flavor. We mustn’t frustrate that urge – it’s human to be curious and I think we should respect curiosity. But we also have to help drinkers understand the limits of this vein of knowledge. It is a closed system that gives the simulacrum of expertise while actually leaving us in an airless chamber of our minds. We feel terribly knowledgeable discussing the details of a wine, but there’s a big-picture glaring at us that this approach won’t let us see.
If you’re hungry for knowledge of how a grower trains his vines, prunes his vines, binds his vines; if you seek to know the density of plantings per hectare and the space between the rows; if you’re curious about which clones were used, how the canopies were worked, if and when the winemaker did a green harvest, if the grapes were picked by hand, with what-size teams and with one big bucket or several smaller ones, then these are things you ought to know. Shame on me for finding them ancillary and ultimately trivial.
More than the sum of its yeasts
If you want to know the wines’ total acids, the amount of its sweetness, the must-weights of the grapes at picking, whether it fermented with ambient or with cultured yeasts, how it was clarified, what vessel it fermented in and at what temperature (and if the temperature was technologically controlled), whether it sat on its gross or fine lees and for how long, and whether it was developed in steel or in wood — I don’t mind telling you. But it worries me some. Because I fear that for each one of you who sincerely wants to compare what his palate receives with what’s actually inside the wine, there are many of you who want to enact value-judgments prior to tasting, because you’ve decided what’s permissible and what’s despicable. (This nonsensical approach is rampant in Germany.)
I am decidedly not in favor of excluding tasters from any wine because they disapprove of the effing yeast that was deployed, or because they won’t go near a wine with more than X-grams of sweetness. Who wants to enable something so repugnant?
Nor am I willing to abet the sad phenomenon of people talking about wine with what seems like authority, because of the “information” they’ve accumulated, whereas they’re actually blocked from attaining true authority by the rigid limits of their approach. If you’re stuck in the “how,” you’ll have a rough time finding your way to the “what.” And that is where true wisdom lies. The wonky isn’t a bad place to be, for a while, but it’s a dangerous place to stop, because like all objects of beauty, wine is more than the sum of its parts. If you’re busily probing into technical minutiae, will you remember to consider not only the application of technique but the expression of a vintner’s spirit? Will you remember to pause for just a second and consider how a wine makes you feel?
Photo: Terry Theise. Credit: Anna Stöcher
Cultures all around the world have rejuvenating herbal tonics, taken to strengthen and support the body. Think of the spring tonics our grandparents knew and swore by. A number of these elixirs are also aphrodisiacs, employed to arouse our emotions and feelings of love. With Valentine’s Day coming up, what better time to give them a try?
Botanical aphrodisiacs are often highly-prized and costly (ginseng, for example), but the romantic cocktails, cupcakes and sorbet (we got inventive!) below call for five main ingredients that are inexpensive and readily available in the U.S.
Aphrodisiac list to remember
Each has a cultural tradition of promoting health and well being while also supporting libido: Ashwagandha, native to India; damiana, found in Central and South America; horny goat weed from China; maca from Peru; and schisandra from China. All can be obtained as organic dried herbs or powders from Starwest Botanicals. Many are also available from Frontier Coop. Organic fairly-traded Ayurvedic herbs can be found at Banyan Botanicals, and if you’d like to try growing any of these plants yourself, Horizon Herbs can supply seeds.
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» Click here for a chance to win both "Aphrodisia" and "Kitchen Medicine" by Julie Bruton-Seal and Matthew Seal.
You may be inspired to try these treats for Valentine’s day but remember they can be enjoyed any time, alone or with a partner. Here’s to health and pleasure!
Evening Energizing Cocoa
Ashwagandha, Withania somnifera, a relative of the tomato, is one of the most important tonic and restorative herbs in Ayurveda, India’s ancient science of life and medicine. In India, ashwagandha root is traditionally boiled in milk as a drink. It has a slightly bitter taste, so we like to combine it with cocoa to make a relaxing and restorative evening drink, adding the aphrodisiac effects of chocolate to that of the ashwagandha.
½ to 1 teaspoons ashwagandha powder
2 teaspoons cocoa powder (or to taste)
¼ teaspoon cardamom powder
1 cup milk or almond milk per person
10 drops vanilla essence
honey or maple syrup to taste
1. Mix dry ingredients in a saucepan.
2. Add milk and bring just to the boil, then remove from heat.
3. Add in the vanilla and sweetener to taste.
* * *
Damiana Iced Tea
Damiana, Turnera diffusa, is a tonic herb found in Texas, Central America and tropical parts of South America. Damiana is a tonic for both sexes, balancing hormones and supporting the nervous system as well as increasing libido.
2 heaped teaspoons damiana
1 heaped teaspoon mint
some rose petals
1. Put ingredients into a jug.
2. Pour boiling water on them, brew for 5 minutes.
3. Strain and chill.
4. Serve over ice.
* * *
Horny Goat Weed Liqueur
Horny goat weed, or Epimedium, is an herb worth trying for the name alone. It is grown as ground-cover plant in dry shade, and the species used as aphrodisiacs are Epimedium grandiflorum, E. sagittatum and E. brevicornum. The leaves, which can be used fresh or dried, have a pleasant mild taste and a mild stimulant effect.
Makes about two weeks’ supply for one person.
A handful of dried horny goat weed leaves
A slice or two of orange
3 or 4 cardamom pods
1 tablespoon brown sugar
About a cup of whisky
1. Loosely fill a jam jar (roughly ½ pint size) with the dry ingredients
2. Pour in enough whisky to fill the jar and submerge the contents.
3. Put the jar in a warm dark place for two weeks then strain and bottle.
4. Enjoy a small liqueur glassful, sipped slowly, as and when you wish.
* * *
Maca Cupcakes With Vanilla Fudge Icing
Maca, Lepidium meyenii, looks a bit like a turnip and is a staple in the high Andes. Its strengthening and hormone balancing benefits are cumulative over long periods, though some people find it immediately stimulating. The powder smells like butterscotch, but blander and with a slightly bitter taste. Maca can be added to porridge, breads and cakes. Our favorite maca recipe is for these cupcakes. Matthew loves the combination of hard, sweet icing, a soft, light cake and sensuous strawberry melting in the mouth.
Makes 10 to 12 cupcakes
Ingredients for cupcakes
½ tablespoon vinegar
1 tablespoon corn syrup or honey
4 tablespoons butter
½ cup light brown sugar
½ cup milk or oat milk
1 cup white flour
2 tablespoons maca powder
1 tablespoon boiling water
½ teaspoon baking soda
1. Warm vinegar, corn syrup, butter and sugar together in a pan.
2. When softened, beat until mixture becomes a creamy batter.
3. In another container, mix milk, flour and maca powder.
4. When well blended into a runny batter, pour over the cake batter.
5. Mix the two batters together to form a semi-liquid mixture.
6. Pour into 10 or 12 muffin cases.
7. Bake at 180 C (350 F) for 15 to 20 minutes, until golden on top and cooked through.
8. Cool, and add icing, as below.
Vanilla Fudge Icing
For 10 or 12 cupcakes
1 teaspoon butter
1½ cups sugar
½ cup milk
½ teaspoon salt
½ teaspoon vanilla extract
10 small, very ripe strawberries
1. Melt butter and sugar in a saucepan.
2. Add milk and stir continually until it reaches boiling point.
3. Continue cooking until the mixture arrives at the soft ball stage (115 C, 240 F).
4. Cool a little, add vanilla extract and beat until smooth.
5. Spread on the cup cakes.
6. If the icing gets too stiff, warm it over hot water.
7. Decorate the top of each cupcake with a small, very ripe strawberry while the icing is still soft.
* * *
Schisandra Syrup and Sorbet
Schisandra, Schisandra chinensis, berries are the fruit of a Chinese vine in the magnolia family and are known as “five flavor berries” for their complex taste. Besides their aphrodisiac effect, they promote overall health and vitality, improve memory and concentration and help protect the liver, support the endocrine system and act as a powerful antioxidant.
Ingredients for syrup
1 cup schisandra berries
3 cups water
1 cup sugar
1. Put schisandra berries into a pan.
2. Add the water and simmer gently with the lid on for 30–40 minutes.
3. This stage is complete when the berries have given their brown-black color to the water.
4. Allow to cool for a few minutes.
5. When almost cool, put in blender and blend for a few moments.
6. Strain through a sieve.
7. Add sugar, and bring to a boil, cooking for a couple of minutes longer.
8. Allow to cool, giving a rich syrup
Ingredients for sorbet
1 cup schisandra syrup (as above)
Juice of 2 or 3 oranges, freshly squeezed
1 ripe banana
1. Mix the syrup and orange juice.
2. Peel and slice the banana and freeze it.
3. When frozen or nearly frozen, add the banana to the syrup mix.
4. Beat with a hand blender until creamy, then freeze again.
5. Serve in a chilled dish.
Top photo: Ashwaganda. Credit: Julie Bruton-Seal
I grew up in a small town in Northern California called Paradise, where my father opened the first Chinese restaurant. My maternal grandmother, whom we called Popo, the Chinese word for grandmother, came to live with us a few years later.
“You should be proud you are Hakka,” Popo told my brother and me.
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As the only children of color in our school, we had little interest in learning about being more Chinese, we just wanted to fit in. But Popo persisted. After school, she tried to teach us how to speak Hakka and write Chinese characters in her kitchen. Then she’d often cook dinner for us — stir-fried vegetables from her garden, homemade chicken soup, steamed eggs, or sometimes our favorite dish, an aromatic stew of braised Chinese bacon and potatoes.
More than five decades later, I had forgotten most of the Chinese, but her words echoed in my mind. I had recently left Sunset magazine where I wrote food stories for more than 34 years. Now I had time to research what she meant when she said, “You should be proud you are Hakka.” I would do it through what I knew best, food. Popo had passed away decades ago, and so had my parents. It was too late to ask them questions. I wish I could have asked Popo how she came to America. How she cooked the bacon and potato stew that my brother and I still remember today. But I would have to figure it out myself.
Retracing your culinary heritage
I turned to a Hakka friend who lived nearby. We spent many sessions in the kitchen. She cooked and I took notes and photos. Smells and flavors from my childhood came back as I tasted some of her dishes. I decided to expand my scope and follow the footsteps of the Hakka diaspora.
I visited some areas where there were Hakka settlements such as Singapore, Kuala Lumpur, Toronto and Lima, Peru. There I watched grandmothers, grandfathers and aunts demonstrate their Hakka specialties. In my cooking sessions, a younger relative often came along to translate. Over and over, the younger generation said they didn’t know how to prepare these dishes. The Hakka cuisine was getting lost through intermarriage and assimilation. I realized I was recording recipes to pass on to the next generation.
You don’t need to be a professional writer to record your own family history and recipes. Just spend some time with the person who cooks your favorite dishes. The standard bearers of your family’s culinary heritage won’t be around forever. Don’t wait too long, as I did. Do it now.
The easiest way to learn a recipe is to watch while the dish is being cooked. Simply observe, take notes, ask questions, taste and take photos. Or better yet, record a video. If needed, ask your mentor to slow down, use measuring cups, or a timer. Record the names and amounts of the ingredients. Translate your notes into legible directions and try cooking your recipe, optimally with your mentor at your side. Fine-tune the recipe and write in all the corrections. Final test, follow your written recipe to see whether the words can produce a dish that meets with the approval of your mentor. Repeat the exercise, and you’ll soon have enough recipes for your own family cookbook.
The recipes will be a legacy to pass on. You will honor your mentor with this shared experience.
Top photo: Linda Lau Anusasananan.
Pick up a pack of beef or a carton of eggs in any supermarket and the chances are the label will proudly display a bucolic farm scene and one of a range of positive sounding claims — usually implying that the food is produced with animal welfare or the environment in mind.
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As consumer interest in how our food is produced has increased, so too has the use of subtle imagery of happy livestock grazing in lush pastures on food packaging. They’re backed up by claims like “all natural,” “cage free” and “organic.” Yet in many cases these labels bear no resemblance whatsoever to how the animals are raised.
While you might think you’re buying food that’s better for animals, for the environment, and/or for your health, the sad truth is that many of the terms and claims on meat, milk and eggs actually mean very little. They are used to hide the same old intensive farming systems that have been used for decades, a billion-dollar business that does not have animal welfare on its short list of priorities.
The intensive farming industry doesn’t want you to know what goes on behind its locked gates, because the chances are if you did, you wouldn’t want to touch your food — let alone eat it. If food manufacturers were legally required to use actual images from the farming systems, most standard egg cartons would be adorned with horrific images of row upon row of caged hens, all with their beaks trimmed to prevent them pecking each other. Pork products would display images of pigs packed indoors in concrete-floored pens, the sows confined in gestation crates. Most of the beef products would have to show the thousands — sometimes tens of thousands — of cattle crammed together on each of the Concentrated Animal Feeding Operations (CAFOs) that supply 90% of all U.S. beef, where they have no access to pasture and are fed an unhealthy diet of corn and grain and antibiotic growth promoters.
Nothing natural about it
Two of the most common terms you’ll find on meat products are “All Natural” and “Naturally Raised.” Both terms arguably suggest that livestock have a “natural” life, with access to pasture. Yet the term “All Natural” has nothing to do with how an animal was raised and simply means the product contains no artificial ingredients or added colors, and that it was minimally processed. “All Natural” ground beef in stores almost certainly comes from cattle who spent their last three to six months on a dirt-yard CAFO. And while manufacturers who use the “Naturally Raised” label must take steps to ensure the livestock involved were raised without growth promotants and not fed animal byproducts, the animals are usually confined in feedlots or cages. Although there are no independent checks to make sure the rules are being followed.
“Cage free” eggs are becoming increasingly popular as more people refuse to buy eggs from battery cage systems. While “cage free” eggs may come from hens raised without cages, they almost all spend their lives indoors in vast barns or warehouses with thousands of other hens in overcrowded, unhealthy conditions, and receive routine antibiotics to prevent the spread of disease. As the “cage free” hens still don’t have much space to move around, beak cutting is routinely practiced on them as well, to stop them from pecking each other to death.
When food labels that say organic aren’t
Many people put their faith in the “certified organic” logo. Yet an increasing number of headlines show unscrupulous operators are exploiting the weaknesses in the organic rules to introduce practices associated with industrial farming. In 2010, the Cornucopia Institute investigated organic egg production and found numerous instances across the U.S. where industrial-scale operations were managing thousands of hens in single houses without offering adequate access to the outdoors — yet they could legally sell their eggs as organic. These operations make a mockery of the organic principles and threaten the livelihoods of countless real organic poultry farmers who are farming to the high standards consumers rightly expect.
There are even problems among some of the “humane” certified labels. Despite claims that products carrying the American Humane Certified label have met rigorous welfare standards, this animal welfare certification supports caged production for chickens and doesn’t require pasture access for any farmed species. Hardly what most people would consider “humane” practice.
So how can you spot a meaningful label from a spurious claim? Animal Welfare Approved — the industry leader in auditing and certifying family farms to the highest welfare standards — has published “Food Labeling for Dummies.” This free 16-page guide is designed to help decipher the most common terms and claims found on food packaging and, most important, determine whether they have been independently verified. Download a free copy or call (800) 373-8806.
Top photo composite:
Andrew Gunther and guide cover. Credit: Courtesy of Animal Welfare Institute
Zester Daily readers have shown an appreciation for a stunning variety of stories over the past year. A quick scan of the 2012 reader favorites reveals a yen for Ruth Bourdain’s dishes, cuisine from every corner of the world, food preservation, photography, films, wine insider news and a treasured recipe for flavored marshmallows — as well as a critique of American taste.
Snippets of the 12 most popular Zester Daily contributors’ stories, plus the five most popular Soapboxes, are below. Follow the story links to read the complete text. Follow the contributor links to read more by each author.
The stories are listed in reverse order.
Top contributors’ stories of 2012
12. THE ORIGINS OF CURRY by Raghavan Iyer: Before I try to define the word “curry,” let me create an image for you from my college laboratory days in India where I pursued a degree in chemistry over 20 years ago. As I busied myself measuring crystals of …
11. OLD-SCHOOL SOY SAUCE by Manuela Zoninsein: There’s no one right ritual or rule to guide your eating extravaganza on Jan. 23. The Chinese New Year involves a number of great food traditions. Dumplings are reminiscent of coins in ancient China and will thus bring …
10. TEN BEST FOODIE FLICKS by David Latt: If cold weather traps you indoors for months each winter, you might run through your queue of streaming movies pretty quick. Why not entertain yourself with a library of the best …
9. HOW KERMIT LYNCH TAUGHT AMERICANS HOW TO DRINK WINE by Patrick Comiskey: Forty years ago, Kermit Lynch abandoned the handmade purse industry and opened a wine shop in Berkeley, Calif., and in doing so, became one of the great innovators of …
8. WINE’S ACCUSED GRIFTER, RUDY KURNIAWAN by Corie Brown: By the summer of 2006, when I first noticed Rudy Kurniawan at Christie’s in Beverly Hills, he had transformed the market for old wine from a sleepy backwater into a high-stakes free-for-all. Only the richest wine collectors knew him. Or thought they did …
6. EATING TO BEAT CANCER: DIET MAY PROVE TO BE A CURE by Harriet Sugar Miller: Last night, it was cauliflower curry on a bed of leeks while my husband grilled his own slab of meat. The night before I ate solo — and downed an enormous bag of kale chips (please don’t tell him) flavored with cashew dust and too much …
4. IN DEFENSE OF TRUFFLE OIL by Lynne Curry: Midwinter is high season for fresh truffles in Oregon’s Willamette Valley. With the help of an experienced truffle hunter (or a trained dog), I could spend …
2. CANNING JARS FROM FAUX TO BEST PRESERVING CHOICES by Susan Lutz: About six months ago, I salvaged a beautiful marinara sauce jar that I intended to refill with home-canned sweet pickles made using my mother’s recipe. And if I hadn’t taken a 12-week course to become a certified Master Food Preserver, I might have …
1. FLAVORED MARSHMALLOWS MADE FROM SCRATCH by Charles Perry: When you hand people homemade marshmallows, they’re always dazzled. These are actual marshmallows, but with a lush, moist texture you never find in store-bought versions. If you want your friends to keep thinking you’re a wizard, don’t tell them how simple it is …
Top Soapboxes of 2012
5. DÍA DE LOS MUERTOS IS FOR AMERICANOS, TOO by Veronica Gonzalez-Smith: In the small town of El Paso, Texas, my siblings and I grew up at a unique intersection of Mexican and American culture. As kids, we traveled in and out of …
4. THE INFANTALIZATION OF AMERICAN TASTE by Michael Krondl: Though the plague of cupcake shops has not spared any city in this great union, it would be hard to find one that illustrates my point better than …
3. CALIFORNIA’S EXCITING NEW WINES BUCK THE MAINSTREAM by Eric Asimov: We live in the most wonderful era in history to love wine. Right now, Americans have access to a greater diversity of wines than ever before, wines made in more styles from more …
2. THE FORGOTTEN QUINCE by Jane McMorland Hunter: Nowadays most people hardly know what a quince looks like. Until the 19th century, it was a commonplace orchard fruit throughout North America and Europe; now it has become …
1. RUTH BOURDAIN DISSES AND DISHES WITH ZESTER by Ruth Bourdain: It’s been more than two years since the debut of Ruth Bourdain, the sensational and often raunchy Twitter persona whose name and sensibilities are a mashup/spoof of former Gourmet editor Ruth Reichl and outspoken celebrity chef Anthony Bourdain. The true identity of Ms. Bourdain is still under wraps, but her tweets show her to be ….
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And that’s our list for 2012 … Here’s to discovering Ms. Bourdain’s identity in 2013!
Photo illustration, clockwise from top left:
Ruth Bourdain. Credit: Ruth Bourdain
Indian spices (originally published in 660 Curries). Credit: Ben Fink
Homemade marshmallows dusted with confectioners’ sugar. Credit: StockFood
Photo illustration credit: Karen Chaderjian