Yesterday’s Dining Section featured a fascinating article about saving endangered species, by serving them for dinner. The marketplace is a powerful conservation tool, the article argues - if it’s being sold in the market, it’s not extinct.
One of the most interesting parts of the article was the accompanying interactive map that broke the country down into regions, by species (i.e. food). New York City falls into the Clambake Nation (not the Whitefish Nation?). Personally, I bioregionally identify a bit further north and west in the Maple Syrup Nation…
Click here (or on the map above) to find out about your region.
If you haven’t yet seen the “things white people like,” website - well it’s probably best not to admit it to anyone and just sneak a peek here. The unavoidable “things Jewish people like” spin-offs (here and here) are pretty great too - not surprisingly, “buffets” top the list.
One of the lists claims that Jewish people like “taking sides on the Hydrox/Oreo debate.” Yeah…yeah, it’s true.
Any Jewish child reared in the 1980s (and likely the 1970s, but I can’t vouch for that) can remember the plate of Hydrox cookies that graced the shul social hall after services. They sat there stoically, the stand-in for their more popular, but lard-filled cousins, Oreos. Hydrox reigned the kiddush table until Oreos ditched the pig fat and got kosher certification in the late 1990s. Twas the touch of death for Hydrox, which was discontinued in 2003.
Still, some nostalgic Jewish cookie lovers insist that the Hydrox is a superior cookie that simply got a bum deal. Personally, although I do have a soft spot for Oreos (I’ve been known to eat half a bag in times of emotional trauma - a practice I don’t recommend!), I’ll generally take an organic Newman O (mint flavored) over an Oreo any day. What about you? Which chocolate sandwich cookie - past or present - tugs on your Jewish heartstrings?
(x-posted at Lilith)
Today, I disagreed with Michael Pollan. (I know - I’m a little bit scared too.) According to an article in today’s NY Times, my favorite foodie believes that the rising price of commodity crops like wheat, corn, and soybeans is a good thing. The Times reports:
“[Pollan] likes the idea that some kinds of food will cost more, and here’s one reason why: As the price of fossil fuels and commodities like grain climb, nutritionally questionable, high-profit ingredients like high-fructose corn syrup will, too. As a result, Cokes are likely to get smaller and cost more. Then, the argument goes, fewer people will drink them.”
In other words, if the price of a Big Mac goes up high enough, then people will switch to purchasing vegetables at the farmers’ market. Now, don’t get me wrong, I am happy to be member of Pollan’s shul - I buy his argument that paying more for “good” food like free range eggs or organic milk is worthwhile, and that cheap foods are falsely cheap (though perhaps not for long).
But I think Pollan’s assertion that: A (foods made with commodity crops) + B (higher prices on those crops) = C (consumers purchasing more fruits and veggies from small farms) doesn’t necessarily hold up for the majority of the country’s eaters.
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But it sure is good to be home. For those readers who missed my series of posts about eating in Vietnam, here’s a reminder:
Dog. Cat. Porcupine. Deer.
The ‘Lonely Planet’ Guidebook describes the Vietnamese people as “fiercly omnivorous,” and I couldn’t think of a more apt description. We are not uploading photos so I can’t illustrate this post properly but today we took numerous photos of a skinned pig’s head, pig’s feet, live goats tied to a back of a motorbike, same with live chickens in a mesh cage, pigs tied in tortuous ways, the list goes on.
Greetings from Vietnam, the most unkosher place on the planet (kosher-keepers, never, ever come here, unless you plan on packing a month’s supply of canned tuna).
Below the jump, I’ve posted a few photos that give you a taste of our (for us) shocking food experiences in Viet Nam. Warning - they’re graphic, so look with caution.
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Here are three newsy bites for your Friday reading enjoyment. The first is about the ongoing meat recall crisis, the second about the (also ongoing) Agriprocessors saga, and the third about the disappearance of Tam Tam crackers. (Okay, maybe I used the word “enjoyment” a bit too soon…but certainly food for thought.)
Rotten Meat. The Meat & Poultry Business Journal reported that, “The U.S. Department of Agriculture is considering a proposal to not identify retailers where meat cited in recalls was sold except in cases of potential serious health risks to consumers.” Already, the report says, stores are required to remove recalled meat from shelves, but not obligated to alert customers about the recall. Read the full story here.
AgriProcessors fined $180,000 - The Forward reported that the controversial kosher meat company, AgriProcessors was fined over $180,000 by the state of Iowa’s Division of Labor for, “failure to provide workers with proper safety training, insufficient programs to manage blood-born pathogens and a failure to label toxic chemicals.” AgriProcessors denies many of the citations. Get the story here.
Where’s the Matzah? The New York Times City Blog reported the sad truth this week: Because of a technological glitch, Tam Tams Crackers (the beloved unleavened snack cracker) will be all but extinct this Passover season. (hat tip to Jewschool) In equally distressing news, Streit’s Matzo factory is closing down - shut out by rising rents on the Lower East Side of Manhattan where the family-owned business has churned out Matzah for the last century. Like many New York residents who can’t take the rent hike, Streit’s is moving to New Jersey. Read the Streit’s story here.
The JTA reported this week about the growing push amongst Chinese food companies to get kosher certification. The companies, it seems, are eager to tap into the (also growing) $11.5 billion US kosher industry. Moreover, they seek the additional “stamp of approval” kosher certification provides, which they hope will calm consumer fears about Chinese imports after a string of recent recalls.
For the most part, the relationship between Chinese food companies and the kosher industry seems mutually beneficial. But I found it interesting to note the growing power the OU and other certifiers have over these companies. Author Alison Klayman reports:
Not everything runs smoothly in the kosher business in China.
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A few weeks ago, The Jew & The Carrot contributor, Ben Murane, posted about Ben & Jerry’s new Jewish themed ice-cream flavors, created in honor of B&J’s launch in Israel. (Choc-Eilat Chip, Wailing Walnut, and Moishmallow topped the list.)
Then we posted that our favorite fellas of frozen flavors (sorry, it’s Friday) not only endorsed Barack Obama, but created a special ice cream in his honor - Cherries for Change.
Feeling uninspired, the folks Slate next attempted to out-name the flavor, seeking submissions from their readers. The current front-runner: Yes Pecan! What do you think, did Slate beat Ben & Jerry’s at their own game? And, more importantly, what would you name it?
(Hat tip to Serious Eats)
One of the biggest criticisms of the organic, locavore, sustainable food etc. lifestyle is that it costs too damn much to be realistic. In other words, I may know that an organic red pepper is better for me and the world, but at $8/lb (versus $2/lb for the conventional pepper), I can’t always justify spending the extra money.
The problem is, the epicure in me gets a little twitchy if I don’t have a fairly regular influx of artisanal cheese or fresh, organic greens in the house. And these days my weekly feeding schedule includes Shabbat dinner and lunch, which, by way of being festive meals, deserve better-than-average food. So how do I satisfy my need for good food without breaking the bank?
Family lore tells me that my grandma Martha was able to stretch one chicken into a nourishing meal for six people, with leftovers. I unfortunately did not inherit this gift, but I have picked up some tricks for eating well on a budget without resorting to dumpster diving (don’t worry Mom, I’m over that phase), or existing on the starving artist fare of rice and beans, or - gasp - bologna and Wonder Bread.
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Thanks to Jonathan Bloom for this series of photos. Jonathan is writing a book on wasted food in America. He became interested in the topic after a day volunteering at D.C. Central Kitchen. Seeing the truckloads of rescued food that would otherwise have gone to landfills made him wonder how much edible food does slip through the cracks.
As a journalist, Bloom set out to learn why and how Americans waste more than 40% of the food produced for consumption. He started a blog dedicated to the topic and worked at a grocery store, farm and catering company to better understand the problem.
The photos below depict the incredible amount of food wasted in America, and also some hopeful examples of food recovery.
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First there were Smucker’s Uncrustables - the prefab PB&J sandwiches that resemble mini pot-pies and fit snugly (jam and all) in the toaster. Now, Kraft has introduced frozen Bagel-fuls that come pre-shmeared with cream cheese.
Really? PB&J and bagels with cream cheese are already the definition of “on the go” foods - is there really consumer demand to shave 30 seconds off the morning routine? And wouldn’t these convenience bagels actually take more time since they have to defrost?
More than that, I find Bagel-fuls to be a serious affront to the bagel’s integrity. There was a time when the bagel - crusty, chewy, and drowning in poppy seeds - rivaled challah as the quintessential Jewish bread. And while shrink-wrapped versions (like Lender’s) have already made a mockery of our beloved carb, Bagel-fuls truly represent a new low.
Fight back against this culinary offense - whether you’re partial to plain, scallion, or Toffuti, the right to shmear is yours.
Related bagel posts on The Jew & The Carrot
The Only Bagel
What’s so Jewish About Bagels?
Does it Work for a Knish Too?
Does a Bagel Platter Make us Hypocrites?
(Hat tip to My Jewish Learning)
I suppose it was just a matter of time: Pepsi just joined the world of greenwashed corporations with the introduction of Pepsi Raw.
Like other “natural sodas” available on the market, the new drink comes in glass bottles and is made with ingredients like cane sugar, coffee leaf, apple extract, and sparkling watter. (I suppose you might call it “Kosher for Passover” Pepsi’s eco-friendly cousin?)
While Pepsi Raw certainly beats regular Pepsi’s brew of high fructose corn syrup, phosphoric acid, and artificial colorings, I’m not planning on running to the stores just yet. Actually, I couldn’t even if I wanted to - as of now Pepsi Raw is only available in the UK. (I haven’t decided if this counts as another nod to the Brits for being one step ahead.)
If you have 20 seconds to spare, I highly recommend checking out Pepsi Raw’s bizarre ”dance dance revolution” website splash page. I’m not yet sure what it has to do with soda, but it’s definitely entertaining.
Last week, an alliance of consumer groups and environmental organizations in the UK called on Heinz to drop its bogus million-dollar advertising campaign that its soups contain: “ingredients that you would find at a Farmers’ Market.” It reminded me of a similar commercial I recently saw that advertised Campbell’s soup as made from “farm-grown” vegetables - something that sounded so delicious and wholesome that even my finely-tuned (read: cynical) advertising ear almost missed the deceit.
When it comes to attracting customers, some food companies will bend over backwards to connect their products to the current zeitgeist, even if the link is tenuous at best. Sustainweb reported:
“The mainstream food industry is keenly aware that descriptions such as ‘local’, ‘seasonal’ and ‘farmers’ market’ are attractive to consumers…disturbingly, our survey showed that such efforts are being hijacked. Big food companies and supermarkets have begun to abuse these valuable descriptions by applying them to products and practices that we believe do not deserve such ethical or environmental credentials.”
This news is not surprising: in-the-know food consumers already understand that a happy cow on a bottle of milk does not necessarily mean the milk is ethically-sourced. The remaining question is, when it comes to lying to customers - how far is too far? I’d love to hear your thoughts on this issue…
Thanks to Rhea Kennedy of the You are Delicious blog, for this guest post.
When I was a kid, my parents gave me weird food for lunch and packed it in weird ways. God bless them, they sent me off into the world with chunks of tempeh, entire raw portabellas, dark whole-grain bread with thick pieces of cheese inside. These treats were invariably wrapped in waxed paper, which my mother had deemed better for you than plastic baggies or packaging from a factory. As soon as I was old enough to notice this was different from the other kids’ cold cut sandwiches in neat Ziploc bags and individually-wrapped string cheeses, I became mortified.
Around the same time, I started attending Hebrew school in the evenings – something I approached mostly with dedication, although I occasionally dragged my feet about going. After all, it wasn’t the Christian kids’ religion class (which we all just referred to as Religion) that got them out of school early once a week. To me, those who went to Religion sat in the soft cloak of normalcy—and I didn’t.
Fast forward a few years. I now follow Jewish tradition with pleasure and am a zealous whole foods foodie. Although eating and religious study practices may be hard to take for an image-conscious little kid, I now understand eating whole foods, keeping kosher, saying brachot and other thoughtful ways of approaching food are central to my life. Indeed, I’d argue that observing these traditions - in combination - is rather revolutionary.
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There was a disturbing story in the Times today about the alarmingly high level of mercury in both store-bought and restaurant-served sushi-grade tuna. How is it possible that no government agency tests for mercury in our country’s seafood, when even the FDA and EPA have issued warning advisories about the consumption of certain fish that are known to contain unsafe levels of this industrial pollutant?
While it might be fun for my three-year-old son to color in this page from his “Jewish Activity Book (!):
…maybe I should just substitute a page with Joe Camel smoking a cigarette, which would be no more toxic?
The good news for fish-eating Jews everywhere is that there are sustainable seafood choices out there, including smaller fish found lower on the food chain (but just as high up on the kiddush buffet line), which are not only safer in terms of mercury levels, but very high in healthy omega-3 fatty acids. So dig into those herring, sardines and anchovies, everyone!
