Home 2013 May (Page 2)

Archive for May, 2013


Kiko’s Food News: May 10, 2013

This new photo series captures a week’s worth of groceries around the world to show the dietary habits of people in 20 countries; notice how prevalent American food products are, and which country is the most unhealthy of the bunch (wish I could say I was surprised): (Thought Catalog)

“A modern Walt Whitman with attitude,” Ron Finley is a celebrity urban gardener using his appearances on TEDx, the Russel Brand show and more to spread his message that edible gardens are the antidote to inner-city health issues and poverty with the tagline “if you ain’t a gardener, you ain’t gangsta”: (New York Times)

Seemed like only a matter of time before cooking schools got hip to the online party; now Top Chef, America’s Test Kitchen and a tech startup have launched online culinary programs: (Bloomberg Businessweek)

MyPetChicken.com is one of several multimillion-dollar retailers selling everything from chicken caviar treats to day-old birds to diapers for backyard coop owners: (NPR)

Chicago’s about to roll out a new “Chicago Grown” local food label, which backers believe will be the first label issued by a major city specifically to promote its urban ag culture: (Grist)


Double Dutch: A Tale of Two Remeker Cheeses

We just cracked two wheels of Remeker, our favorite Dutch cheese, and couldn’t be happier! Our Remeker comes from Jan Dirk in Gelderland, in the eastern Netherlands. This very special farmstead gouda is made from the milk of his beautiful herd of Jersey cows (they still have their horns!). Jan is as enthusiastic about soil health and worms as he is about great cheese; he began farming biodynamically in 2004. Focused on achieving balance with his land and animals, the quality of the rich raw milk (something of a rarity among Dutch cheeses)  is a testament to his cheesemaking success!

olde remekerWheels are pressed for 24 hours, and then brined for 36 hours (about half the time of many goudas) before maturation on the farm. Some wheels are released young, between 9-11 months, while others are aged 18 months or more.  Which would you prefer: the bright, egg-yolk savory quality of a younger cheese, or the deep hazelnut and burnt caramel notes of the aged? Either way, it’s a stunning cheese, but do come in for a taste and decide for yourself.  And remember: age really does matter!

 


Kiko’s Food News: May 3, 2013

Whether the goal is to connect restaurants with food purveyors or to create on-demand delivery services from local farms, investment money from Silicon Valley has growing potential to transform the food industry ($350 million invested last year vs. $50 million in 2008): (New York Times)

Among the food businesses being invested in is San Francisco startup Hampton Creek, who are engineering a plant-based egg substitute for cookies, mayo, and even cookie dough for people who like to eat the dough but don’t want to worry about salmonella (wonder if they need extra taste testers for that one??): (Fast Company)

A high school science project tracked the effects of organic vs. conventional diets on the health of fruit flies, finding those that were fed organic bananas and potatoes fared better in fertility, stress resistance and longevity; because fruit flies’ short life span allows the tracking of biological effects over a brief period of time, this paves the way for additional studies on the health benefits of organic: (New York Times)

Switching out ciggies for hummus: Sabra Dipping Co., the largest U.S. hummus maker, is incentivizing farmers in the heart of tobacco country to grow chickpeas to reduce its dependence on growing them in the Pacific Northwest and to identify new chickpea varieties: (Wall Street Journal)

More than 100 New York City restaurants, from haute cuisine to chains, have pledged to reduce their food waste by 50% by composting and recycling: (New York Times)

New findings suggest a direct relationship between the routine use of antibiotics in animal production and the increased resistance of bacteria to antibiotics used to treat human illnesses: (Eating Well)


Linh

Brunch For Mom: Bring it Home!

Why is it that brunch in the city always seems to mean waiting in line?? Mom deserves better than that, don’t you think?

Make it easy on yourself by picking up these dishes made in our kitchen on Saturday the 11th or Sunday the 12th….or even better, grab our fresh dungeness crab meat, a dozen pastured eggs, Leadbetter’s San Francisco English muffins, maybe some local asparagus…you have yourself the beginnings of a great morning cooking together at home! She won’t know what hit her if you also treat her to a mom-worthy cooking class at our education center 18 Reasons!

 mother's-day-menu-web bigger