I must have read half a dozen articles in the past year which contained some sneery line about the women on Sex and the City bus tours of NYC standing outside Magnolia Bakery trying out Carrie Bradshaw's favorite cupcakes. High-end cupcakes were awesome a few years ago, the message goes, but now they're becoming a little....déclassé.
And now, a wave of imitators is spreading across the city; the Crumbs franchise is planning to open 40 shops in the next year. This leaves some to wonder whether cupcakes are the new Krispy Kreme - a beloved, slightly kitschy dessert raised to sugary highs by the media only to become overexposed and fall as flat as a punctured souffle.
Apparently there are already signs of a "cupcake backlash." Joel Stein, writing in Time, says cupcakes are "fake happiness, wrought in Wonka unfood colors. They appeal to the same unadventurous instincts that drive adults to read Harry Potter and watch Finding Nemo without a kid in the room."
I disagree. Taking something as humble as the cupcake and transforming it from cloying pink nastiness to something much more sophisticated and sublime seems to be part of the larger, positive foodie movement of reclaiming and elevating ordinary American foodstuffs - red velvet cake, mac and cheese, tuna noodle casserole.
Imagine that on your lunch break you purchase gourmet food from the window of a 1962 Airstream trailer. In Seattle, the chefs from Skillet are making this possible. Skillet goes to different street corners every day concocting meals depending on what's available locally and seasonally. They've become famous for their Kobe-style burger served on brioche with bacon jam, blue cheese and arugula. Besides tasting delicious, the food is also reasonably priced, between $6 and $10.
According to an article from Forbes, Skillet sells about 200 lunches daily. Chef Danny Sizemore states that he opened up Skillet, with his partner Joshua Henderson, in order to fill a void in Seattle: high-end street food. The Forbes article points out that the concept is not entirely unique. In Minneapolis, there's Chef Shack that sells bison burgers topped with homemade condiments. And, in Marfa, Texas, Food Shark offers homemade hummus and falafel with crisp romaine lettuce from a truck.
To find out where Skillet's Airstream trailer is going to be and what they're going to serve visit their site.
When you were going through school, did you ever think about the cafeteria trays? Trays have been a hot topic in university cafeterias recently. Many colleges and universities have been going trayless over the past couple of years. In fact, several of them started their 'no tray' policy on Earth Day this year.
There are two main arguments for going trayless: it leads to less food waste by students as well as less water waste in cleaning the trays. According to CNN, colleges in drought-stricken states are more concerned about the water waste. Fifty to 60% percent of colleges served by Aramark are getting rid of trays, and in a study conducted by the comapny food waste was reduced by 25% to 30% when trays were taken out of the picture.
Wasted Food has been covering this trend for quite some time, and has seen a lot of the backlash to the new trayless movement. I can understand the inconvenience the students face in all of this, but I personally think that finding ways to prevent waste trumps any individual complaints. What's your take on the trayless movement?
As of now, it's Pomegranate located in the Midwood neighborhood of Brooklyn, NY. The 20,000 square feet of shopping space includes aisles full kosher gourmet foods. An article from New York magazine calls Pomegranate a "kosher gourmet megastore." The supermarket seems to be a cross between Whole Foods and Trader Joe's.
Unlike other specialty markets, Pomegranate caters to the thousands of Orthodox Jewish families living in New York City. The store has three kitchens: dairy, meat, and parve (fish, vegetables, fruit and grains). Each has its own on-duty full-time rabbi. Customers can choose from a rich selection of freshly baked challah and homemade cheeses to aged prime beef-rib steaks to an olive bar and sushi bar. The gourmet food market is an obvious business trend. Is the kosher version of Whole Foods the new trend?
I live in Brooklyn, not far from Pomegranate, and I see several smaller gourmet kosher markets on Kings Highway. The prices are not cheap. So, I do not think that Pomegranate will have a hard time competing with existing stores. You can now visit the supermarket that's located on Coney Island Avenue at the corner of Avenue L.
It's been 16 days since I suggested we declare August "Fruit Beer Month" and it finally looks like the print press is catching up with me. I recently saw on the wire that "Light, refreshing fruit-based beers are way hot for summer." Duh! That's what I've been trying to tell you.
But in her article, Lauren Chapin points out some interesting facts:
1) "In 2007, fruit beer sales grew a stunning 37 percent, making it the fastest-growing segment of the beer industry, according to Paul Gatza, director of the Brewers Association." This figure is in comparison to a 16% growth in craft beers sales overall for '07 (as also determined by the Brewers Association). Thus, it comes as no surprise why '08 has felt like the summer of fruit beers. If you don't like 'em, don't blame me, blame capitalism!
Find two more interesting aspects after the jump...
I love seafood. Growing up, my family used to spend summers on Cape Cod, and we regularly grilled swordfish, tuna, and salmon on the back porch. When I got a little older, I discovered sushi, and I recently began eating raw oysters, a delicacy that I'd avoided for years. There are some weird items, like sea cucumber and cuttlefish that still give me the heebie-jeebies, but I will try pretty much any denizen of the deep, as long as it is properly prepared and relatively fresh.
As I've gotten older, though, the fish market has become like a game of Russian roulette in which the chambers are loaded with a mixture of mercury poisoning, overfishing, and guilt. As more and more warnings about pollution make the rounds, I find myself trying to decide between the great prices of farm-raised and the supposed safety of wild caught produce. Meanwhile, I also have to worry that my fish of choice is being overharvested, leading to depletion in the ocean, the end of biodiversity, and (presumably) armageddon. Given the consequences of the wrong decision, I'm more and more likely to forgo the ocean's bounty in favor of a nice, juicy hamburger.
Recently, however, Stop & Shop has made it a little easier for me to navigate the rocky shoals of politically correct pescotarianism. Recognizing the danger of overfishing certain species, they've decided to stop selling shark, orange roughy, and Chilean sea bass until these species have repopulated. As the Quincy, Massachusetts-based supermarket operates 360 stores, this is a pretty impressive commitment to the environment. At the same time, it's a nice step toward making fish delicious and guilt-free!
In spite of all the articles, all the op-ed pieces, and all the tables of comparison, I've found it remarkably easy to forget that the cost of groceries has steadily risen over the last couple of years. Part of this is the fact that I moved to New York about a year ago. Prior to the move, most of my family's food came from regional groceries and the friendly, neighborhood Wal-Mart. Moving into the Bronx, I was so stunned by food prices price of food that a few pennies here and there were pretty much irrelevant. Recently, however, I was buying a box of cereal when it struck me that the price had risen by a dollar over the last year. Given that the new price was just over $5, this translated to a 25% cost increase in one year. I was stunned.
When asked about skyrocketing food prices, most pundits pin the blame on our new favorite villain: rising gas prices. While gas is partially responsible, it's worth noting that increased shipping costs haven't caused the prices of every other consumer item to soar. In truth, the biggest force driving up the cost of food has been exports; basically, European markets are filling up with cheap American foodstuffs. Over the course of 2008, Europe will have imported $110 billion worth of our produce, a 22% increase over 2007.
Wow, the confusion when buying water! These days, when you enter a grocery store and look on the shelf, you can view about 10 different flavored waters, each promising to be the perfect antidote to a specific ailment. There's Vitaminwater, Propel Fitness Water, Function Drinks, Sobe Life Water, Snapple Antioxident water, 24c Vitamin enhanced water, and much more.
Yesterday, I read an article from New York magazine about the entrepreneurs that started Function Drinks. And, for a brief moment, I thought that perhaps all these drinks were not bogus. Dr. Alex Hughes, one of the founders of Function Drinks, uses different dietary supplements to concoct beverages that help with a hangover, reduce stress, fight colds, improve memory, and even sustain sexual health. But, at the same time Hughes admits, "At the end of the day, we are not a pharmaceutical company. We're not trying to live up to those standards."
What's with the trend? Personally, when it comes to drinking water, I stick to non-flavored H2O that's not loaded with sugar.
As we head into the end of August, things are slowly grinding to a halt in my office. Half of my department is out on vacation and the halls are eerily silent most of the day as people wilt from the heat or the desire to be sitting by a pool. However, one office in Philadelphia is beating off the summer doldrums with a little friendly competition. Food competition that is.
This is not the first guac off I've heard about this summer, I also have a friend who works at a local medical school who planned one for some of her students. So if your workplace is feeling a little sluggish this summer, ask everyone to bring in some guacamole and a bag of chips. You'll have things perked up in no time.
Last week, I listened to a story on NPR about countries in Central America, notably Honduras, that are turning to genetically modified crops as the global food crisis worsens. Honduras is the only country in Central America that has embraced genetically engineered corn.
Genetically engineered corn is against the law in most of Central America where the crop has been grown for thousands of years. They ban genetically modified organisms (GMOs) to protect their many diverse varieties of corn from contamination. But with the price of corn doubling, Honduras has recently decided to use GMOs.
The food crisis is bringing about a new trend towards genetically modified crops. Egypt just approved GMO corn, and China increased its funding in research on GMO foods. However, this may be a destructive temporary solution. Environmentalists are concerned that biotech crops could damage the natural diversity of plants. These crops are made by injecting new genes that were found in other species. In essence, they're getting rid of previous natural varieties and creating new ones.
What do you think? Should countries view GMO foods as a solution to the current food crisis?
Was it a merger over a decade in the making? A case of admiration run to its financial endgame? Maybe it's just a coincidence or purely about numbers. Regardless, it's a fitting tale of intrigue for "Fruit Beer Month" none-the-less as we dig in to discover how an oft forgotten cousin of the plum -- the apricot -- has shaped the modern beer market...
As reported by both companies, it's now official: Independent Brewers United, parent company of Vermont-based brewery Magic Hat, is acquiring west coaster Pyramid Breweries, thus merging not only two of America's largest craft brewers, but also the two breweries best known for beers with apricot flavored products.
Certainly, the merger creates a powerhouse combination of East and West Coast craft breweries, but scratch the surface of these new suds-buds and it begins to paint an interesting picture...
With entertaining and often addictive websites, such as YouTube, it has become common to find computers at the dinner table. It seems that over the past few years, dinners with friends have involved gathering around and looking at videos online. The computer is clearly changing social dynamics around the dinner table. A few weekends ago, while eating at a friend's house, my friend commented that she would not mind if she never saw a computer at the dinner table again. I wondered: is it poor etiquette to bring a laptop to dinner?
Is there something inherently wrong about a group of friends using a laptop as a means of socializing during dinner? To me, it seems like the problem would start once the socializing ceased to exist. Two people eating dinner and doing work on two separate laptops is obviously antisocial. Sending text messages and emails on a cellphone prevents us from enjoying the moment. And, enjoying a YouTube video with friends is not much different than watching television instead of conversing about the day.
Does a laptop, like television, function as a source of distraction? Does it disconnect us from each other and prohibit us from taking pleasure in our food and natural environment?
Have laptops infiltrated your social life at the dinner table? If so, do you think it's a bad thing?
If you purchase beer on a regular basis, you've probably noticed an uptick in the number of fruity beers (and I'm not talking about Schmitts Gay). Fruit flavors such as lime, blueberry and strawberry have been invading the suds on our shelves at an alarming rate, and even the big boys are getting in on the action: this summer America's #1 selling beer, Bud Light, introduced Bud Light Lime and Warsteinner (who takes great pride in brewing according to the German Purity of Law of 1516) introduced "Premium Mixes" consisting of 60% beer and a 40% mixture flavored as Orange, Lemon or... achem... Cola.
However, the most interesting and inspired fruit infusion experiments are still happening on the craft beer level. Smaller breweries originally jump started the trend during the formative years of American craft brewing in the early '90s. While macro-breweries were trying to juggle members of the mass market, microbreweries were carefully carving out niches. Fruit flavors originally appeared in domestic craft beers as a novelty but the trend not only stuck, it's growing. Why? Well, yes, they can be more quaffable (which is probably why Anheuser Busch and Warsteiner jumped on the boat), but so is a wine cooler or a Midori Sour. The true secret behind the trend: Fruit is the great equalizer, a flavor for the proletariat!
NSFW Warning: Nude dining means nude people in the clip above.
So... I was scouring foodtv.ca, and one of their blogs led me to something interesting.
We've had the naked chef who really wasn't naked at all, but have you heard about naked dining? This clip is actually from last year, but it showcases a group who get together, rent a room, and dine in the buff together. Basically, while it's cold outside, they shed their clothes, sit down, and chow down in their birthday suits.
Now, all the power to them, but does it really have to be a buffet? That just seems ill thought out. On the plus side -- if you spill something, it'd be real easy to clean up! (And they claim that there are no hot soups on the menu, so that gets rid of that searing risk.)
Many of you have, by now, heard of Twitter, the social networking tool used to post short messages to your friends about what you're doing at the moment. Loads of people use the service, and you can even follow Slashfood. But can you share a recipe in 140 characters or less (140 being the maximum amount of characters Twitter allows)?
Well, Cookbook sure thinks so. If you're on Twitter, you can follow Cookbook for regular recipe updates. For the most part, the recipes seem fine. In order to share a recipe in that number of characters, though, you've got to use as many shortcuts as possible, and that does make some of the recipes hard to follow, in my opinion.
Overall, though, it's a pretty neat concept. It's kind of like the Cartoon Kitchen on Serious Eats, only it's delivered right to you. What a way to bring cooking into the 21st century.
A jar of honey can become a sticky mess. Next time you're adding honey to another dish or a mug of tea, use a honey dipper to prevent a thick gooey layer from spreading.
.jpg)
I love seafood. Growing up, my family used to spend summers on Cape Cod, and we regularly grilled swordfish, tuna, and salmon on the back porch. When I got a little older, I discovered sushi, and I recently began eating raw oysters, a delicacy that I'd avoided for years. There are some weird items, like sea cucumber and cuttlefish that still give me the heebie-jeebies, but I will try pretty much any denizen of the deep, as long as it is properly prepared and relatively fresh..jpg)
In spite of all the articles, all the op-ed pieces, and all the tables of comparison, I've found it remarkably easy to forget that the cost of groceries has steadily risen over the last couple of years. Part of this is the fact that I moved to New York about a year ago. Prior to the move, most of my family's food came from regional groceries and the friendly, neighborhood Wal-Mart. Moving into the Bronx, I was so stunned by food prices price of food that a few pennies here and there were pretty much irrelevant. Recently, however, I was buying a box of cereal when it struck me that the price had risen by a dollar over the last year. Given that the new price was just over $5, this translated to a 25% cost increase in one year. I was stunned.
Wow, the confusion when buying water! These days, when you enter a grocery store and look on the shelf, you can view about 10 different 
Was it a merger over a decade in the making? A case of admiration run to its financial endgame? Maybe it's just a coincidence or purely about numbers. Regardless, it's a fitting tale of intrigue for "Fruit Beer Month" none-the-less as we dig in to discover how an oft forgotten cousin of the plum -- the apricot -- has shaped the modern beer market...
If you purchase beer on a regular basis, you've probably noticed an uptick in the number of fruity beers (and I'm not talking about Schmitts Gay). Fruit flavors such as lime, blueberry and strawberry have been invading the suds on our shelves at an alarming rate, and even the big boys are getting in on the action: this summer America's #1 selling beer, Bud Light, introduced Bud Light Lime and Warsteinner (who takes great pride in brewing according to the German Purity of Law of 1516) introduced "Premium Mixes" consisting of 60% beer and a 40% mixture flavored as Orange, Lemon or... achem... Cola.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
