On March 5, 1973, 30 people headed out to a farm in Ossineke, Michigan, to witness an unusual event: the burial of an estimated 30K frozen, family-size mushroom pizzas. The mood was somber, and a little cheesy. The Governor of Michigan gave a brief homily “on courage in the face of tragedy,” before bulldozers began shoving pizzas into an 6m hole.
Tag: food
Fake food comes to africa
Artificial food products such as fake rice recently confiscated by Nigerian customs officials are intended for restaurant displays and not to be eaten. The fake rice was made of PVC, “and should be labelled “artificial”. Customs officials cooked the “rice” and ended up with a sticky mess. They sent samples to laboratories to determine its chemical composition.
Final Fantasy XV Food
clever, very clever.
Creating a recipe in Final Fantasy XV involved several development team members. According to Hasegawa, the process begins in the art department, where the dish’s ingredients and desired appearance are planned out. Another team takes it from there — takes it outside, specifically, to actually cook on a camp stove. “Our team members took out their gear and went camping to cook outdoors. You know how even the simplest foods can taste really delicious when you’re out camping? We wanted to focus on that same feeling while we created them.” Ignis serves up some very fancy-looking meals in the Coleman-branded camp dishware in the game, but it’s believable due to this detailed care in their creation. You can buy that the dedicated outdoor chef could make a beautiful croque madame at a campsite — because a team of dedicated outdoor chefs in Japan actually did the real-world work first. The completed dishes, “served” in the game’s camping and diner scenes, were then photographed from various angles. They were then scanned to create 3D data for the digital artists to work with, but artists weren’t just left to work off of static images. The digital art team also handled the physical dishes prepared by the food team and their ingredients — how are you really going to perfectly render a zucchini unless you’ve actually held a slice yourself? Recipes were then tasted by the teams creating the in-game models, and the 3D data tweaked as necessary.
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$11 Potato chip
Sweetish brewery St. Erik’s has created the world’s most expensive potato chips. The luxurious black box designed by St. Erik’s contains just 5 individual potato chips, each made by hand by a chef, using 5 special Nordic ingredients – Matsutake mushroom picked from pine forests in northern Sweden, truffle seaweed from the waters around the Faroe Islands, Crown Dill hand-picked on the Bjäre Peninsula, Leksand Onion grown on the outskirt of the small Swedish town of Leksand and India Pale Ale Wort, the same kind used to make St. Erik’s Pale Ale beer. The potatoes themselves, are also special. They apparently come “from the potato hillside in Ammarnäs, a steep, stony slope in a south-facing location where almond potatoes are cultivated in very limited numbers. The slope is difficult for modern agricultural machines to access, which means that all potatoes are planted and harvested by hand.”
Miscelánea
When you walk down East 4th Street, it is easy to pass by Miscelánea, but that would be a mistake. This unassuming Mexican general store is home to one of the tastiest tortas in the city, plus it’s stocked with south-of-the-border goods such as chile chocolates, salsa verdes and tortilla presses.
Guadalupe Inn
If you’re a fan of Cosme or Empellón Cocina, you’ll want to check out Guadalupe Inn, which the team behind Williamsburg Mexican restaurants Mesa Coyoacan and Zona Rosa just opened in Bushwick. Mexico City–born chef-owner Ivan Garcia’s menu is quite ambitious: To start, there’s beer-battered squash blossom, corn-masa tamales with bone marrow, and fish tacos cooked in the style of Michoacán.
But things only get more interesting!
Fine dining hustle
Around Christmas in 2013, a friend of Merrihue’s alerted him to a Bloomberg News piece about an unranked contender, which Bloomberg called the “most exclusive restaurant in the US” It described a gourmet operation—in Earlton, New York, 30 min south of Albany—in the basement of a woodland home. Once called Damon Baehrel at the Basement Bistro, the place was now simply called Damon Baehrel, after its presiding wizard and host, who served as forager, farmer, butcher, chef, sous-chef, sommelier, waiter, busboy, dishwasher, and mopper. Baehrel derived his ingredients, except meat, fish, and dairy, from his 48K m2 of yard, garden, forest, and swamp. He made his oils and flours from acorns, dandelions, and pine; incorporated barks, saps, stems, and lichen, while eschewing sugar, butter, and cream; cured his meats in pine needles; made 10s of cheeses (without rennet); and cooked on wooden planks, soil, and stone. He had christened his approach Native Harvest. The diners who got into the restaurant raved about it online. But at the time it was booked through 2020. “We spend our lives looking for places like this”.
Anti-GMO kills
If you’re against GMO, you’re part of the problem killing 1m / year. Are your luddite anxieties really worth that much to you?
Modified rice has 5x the zinc and iron and could help eliminate micronutrient deficiency to save over 1M lives each year and boost GDP of poor nations over 20%
the anti gmo arguments are mostly fraudulent
Greenpeace and its partners weren’t fighting the Bt industry. They were protecting it. They were trying to convince the public that the Bt protein was dangerous when produced by plants but perfectly safe when produced by bacteria and sprayed by farmers. The anti-GMO lobby says Bt crops are worse than Bt sprays, in part because Bt crops have too much of the bacterial toxin. In 2007, for instance, Greenpeace promoted a court petition to stop field trials of Bt eggplant in India. “The Bt toxin in GM crops is 1000x more concentrated than in Bt sprays.” But Greenpeace’s internal research belied that statement. A 2002 Greenpeace report, based on Chinese lab tests, found that the toxin level in Bt crops was severely “limited.” In 2006, when Greenpeace investigators examined Bt corn in Germany and Spain, they got a surprise: “The plants sampled showed in general very low Bt concentrations.”
2022-05-04: Sri Lanka is paying the price for scientific illiteracy.
Sri Lanka imposed a nationwide ban on the importation and use of synthetic fertilizers and pesticides and ordering the country’s 2m farmers to go organic.
The result was brutal and swift. Against claims that organic methods can produce comparable yields to conventional farming, domestic rice production fell 20% in just the first 6 months. Sri Lanka, long self-sufficient in rice production, has been forced to import $450m worth of rice even as domestic prices for this staple of the national diet surged by 50%. The ban also devastated the nation’s tea crop, its primary export and source of foreign exchange.
By November 2021, with tea production falling, the government partially lifted its fertilizer ban on key export crops, including tea, rubber, and coconut. Faced with angry protests, soaring inflation, and the collapse of Sri Lanka’s currency, the government finally suspended the policy for several key crops—including tea, rubber, and coconut—last month, although it continues for some others. Soon enough, advocates will surely argue that the problem was not with the organic practices they touted but with the precipitous move to implement them in the midst of a crisis. But although the immediate ban on fertilizer use was surely ill conceived, there is literally no example of a major agriculture-producing nation successfully transitioning to fully organic or agroecological production. The European Union has promised a full-scale transition to sustainable agriculture for decades. But while it has banned genetically modified crops and a variety of pesticides as well as has implemented policies to discourage the overuse of synthetic fertilizers, it still depends heavily on synthetic fertilizers to keep yields high, produce affordable, and food secure. It has also struggled with the disastrous effects of overfertilizing surface and ground water with manure from livestock production.
In Sri Lanka, as elsewhere, there is no shortage of problems associated with chemical-intensive and large-scale agriculture. But the solutions to these problems—be they innovations that allow farmers to deliver fertilizer more precisely to plants when they need it, bioengineered microbial soil treatments that fix nitrogen in the soil and reduce the need for both fertilizer and soil disruption, or genetically modified crops that require fewer pesticides and herbicides—will be technological, giving farmers new tools instead of removing old ones that have been proven critical to their livelihoods. They will allow countries like Sri Lanka to mitigate the environmental impacts of agriculture without impoverishing farmers or destroying the economy. Proponents of organic agriculture, by contrast, committed to naturalistic fallacies and suspicious of modern agricultural science, can offer no plausible solutions. What they offer, as Sri Lanka’s disaster has laid bare for all to see, is misery.
Dutch baby
Dutch Baby is a delicious breakfast.
The mob controls food carts
Today’s mobile food vending business is one of day laborers and shift workers who, despite hustling all week long, may not earn minimum wage.
Even for bosses like Sharif, financial autonomy is not guaranteed. Though Sharif owns the actual food cart—“I built it 3 years ago” —a portion of his earnings is sent to “a guy in New Jersey.” That guy is in all likelihood “Mr. Q.” While Sharif owns the food cart and his own vendor’s license, it’s Mr. Q who controls the mobile food vending permit—a tiny piece of adhesive plastic that makes this cart more than just a griddle on wheels. Without it, Sharif has no business. Sharif and Steve are just 2 of the 1000s of unwitting lawbreakers in a black market for cart permits that operates in plain sight of the city’s enforcement agencies. That black market is worth an estimated $15M to $20M a year, costing the city millions of $ in potential fees while making it harder for immigrant entrepreneurs to build equity and take the first step up the economic ladder.
how the food cart system in nyc works. still unexplained: why are the carts in midtown so terrible, giving tourists a completely wrong impression about what new yorkers eat?