Category: Food and Drink

News about eating and drinking

Amazon’s Changes to Whole Foods Mean Fewer Local Products

Seth Anderson0 comment

Whole Foods Amazon and The Pope
Whole Foods, Amazon and The Pope. 

Daniela Galarza reports on one very disappointing change that Amazon has made to Whole Foods, the pending removal of local products from Whole Foods shelves:

For years, Whole Foods employed staffers called foragers who went out into their neighborhoods in search of local artisans at farmers markets or state fairs. There, they found home-made jams and mustards and dressings that they’d buy in bulk.

For mom and pop preservers and picklers, selling their wares at Whole Foods was a boon, and over the past decade, thousands of small brands — many of which still put each label on each jar or package by hand — have come to depend on Whole Foods for the bulk of their business. As part of each store’s local sourcing program, the maker was responsible for stocking their items on Whole Foods’ shelves and could pick a few weekends to set up a table and offer customers a sample. Makers said they were far more likely to sell their items when they were present in the store, answering questions about a product and forging a personal connection while making that sale.

“Whole Foods was always an advocate for the small business. They always wanted to support local artisans,” says Erika Kerekes, founder and owner of Not Ketchup condiments. Not Ketchup was sold at Whole Foods locations in Southern California, near where Kerekes lives, for several years, up until six months ago. (Now it’s sold via its website and on Amazon.)

In September 2017, one month after the acquisition and Mackey’s initial statement, Whole Foods quietly announced it would be discontinuing parts of its local sourcing program. “Instead of allowing brands to frequently pitch their products to individual stores or regions,” the Wall Street Journal reported, “Whole Foods executives in its Austin, Texas, headquarters will choose a higher percentage of the inventory.”

According to the Journal, this year, Whole Foods started charging local makers to offer samples in store. They’re also requiring makers who sell over a certain threshold to pay a percentage fee to the store. “To suddenly not to be able to sell at Whole Foods, or to have to go through the same vetting process as the bigger names,” Kerekes says, “is a challenge, to say the least.” More often than not, small purveyors don’t have the marketing budget to fly out to Whole Foods’ headquarters in Austin, Texas, to present their product for a tasting.

“One of the things they want,” Kerekes says about presenting at the corporate level, “is for you to have a marketing plan for at least the next 12 months. They want to know how much money you’re putting into marketing, merchandising, trade shows, online and television advertising… they want to know how often your item is going to be on sale. But unless they have an investor behind them, small, local brands in their early stages of development just don’t always have this mapped out.”

(click here to continue reading Amazon’s Changes to Whole Foods Mean Empty Shelves, Fewer Local Products – Eater.)

From my perspective, as a long time Whole Foods customer (since 1982, actually), I’m very discouraged by this change. Whole Foods is lumbering towards simply being another corporate grocery chain without much character. Why not retain a little local flavor? Stock mustard by Local Food Folks, carry tomatoes from Mighty Vine, don’t become Kroger (Mariano’s) or Albertsons (Jewel-Osco), don’t morph into yet another giant warehouse of packaged, processed food made by behemoth corporations, the kind of generic store that is exactly the same no matter where you go. Rick Bayless saw the trend lines, and sold his Frontera Foods to ConAgra, but there should be room for small food businesses to flourish. 

And what about local spirits and beers? Texas doesn’t allow whiskey or other spirits to be sold in grocery stores, but Illinois does. Will Koval and the myriad of other regional craft distillers currently stocked in Illinois stores lose their distribution because Whole Foods corporate can’t be bothered?

The nearly always empty shelves is another problem, an inventory issue that can be fixed, at least theoretically. Removal of small food brands is a corporate decision made by Amazon, and quite disheartening.

Whole Foods Empty Shelves
Whole Foods Empty Produce Shelves

No bread for you at Whole Foods
No bread for you! at Whole Foods

Slightly more detail from the Washington Post’s Abha Bhattarai:

Whole Foods Markets is placing new limits on how products are sold in its stores and asking suppliers to help pay for the changes, riling some mom-and-pop vendors that have long depended on the grocer for visibility and shelf space.

The changes, outlined in an email recently sent to the company’s suppliers, are intended to save on costs and centralize operations.

…

Previously, Whole Foods allowed suppliers such as Gray to oversee their own merchandise or hire local firms to do so. But under the new rules, Whole Foods is requiring suppliers to work exclusively with Daymon, a Stamford, Conn.-based retail strategy firm, and its subsidiary, SAS Retail Services, to schedule in-store tastings, check inventory on shelves and create displays on their behalf.

…

Suppliers that sell more than $300,000 of goods annually to Whole Foods will be required to discount their products by 3 percent (for groceries) or 5 percent (for health and beauty products) to fund the new program. Local suppliers will also have to pay $110 for each four-hour product demonstration by Daymon, while national suppliers will have to pay $165. (Vendors can also continue to host demonstrations themselves, as long as they pay a scheduling fee of between $10 and $30.) Daymon did not respond to requests for comment.

(click here to continue reading Whole Foods places new limits on suppliers, upsetting some small vendors – The Washington Post.)

Sasha Petraske’s Regarding Cocktails Is Worth Owning

Seth Anderson0 comment

I never went to Milk & Honey, but I’d heard much about it, and its creator, Sasha Petraske. I bought this book in November, and while I haven’t made every cocktail in it (that will take a few more years), the ones I have made have been delicious. I wasn’t able to attend my family’s Thanksgiving bash this year, but Sasha’s Petraske’s recipe for The Bizness and The Bee’s Knees did, and were apparently a great hit.

Cocktails & Dreams
Cocktails & Dreams

Wayne Curtis at the WSJ recommends the book too:

But perhaps it’s best to end this year on a quieter, more reflective note, and there’s actually a cocktail book for that—Sasha Petraske’s understated and impressive “Regarding Cocktails” (Phaidon, 251 pages, $29.95). It’s a book Petraske, the founder of the pioneering Manhattan cocktail bar Milk & Honey, was compiling when he died suddenly last year at the age of 42. The gaps have been filled in by his widow, Georgette Moger-Petraske, and a community of like-minded bartender friends.

The book is filled with a low-key joy and embraces a no-nonsense, non-splashy approach to drink-making, focusing chiefly on adaptations of classic cocktails with few ingredients, such as the martini, daiquiri and sour. Each featured drink is paired with an austere graphic on the opposite page, composed of a pattern of glyphs representing the ratio of various ingredients. The key printed on the accompanying bookmark contains some 120 wee symbols, from absinthe and Demerara rum to ginger beer and white peach purée. I suppose with enough memorization, one might know at a glance what the drink would taste like, much like a trained musician can hear a melody by glancing at sheet music. In any event, it’s calming to just contemplate the graphic.

The book concludes with brief, introspective essays about Petraske. He was famous—and sometimes mocked—for the rules he cast in bronze on the bathroom doors at his bar. These included “No name dropping” and, for women, “If a man you don’t know speaks to you, please lift your chin slightly and ignore him.” He also subscribed to more general rules of living, which invariably revolved around civility. On the subway: “No man should ever sit before every woman who wishes to rest has been offered a seat.” “Regarding Cocktails” is as much about human connection as it is about jiggers and bitters. And Petraske’s sort of civility seems something we all could use more of in the new year. Well, that and a stiff drink.

(click here to continue reading Bid Adieu to 2016 With a Very Strong Drink – WSJ.)

Supermarkets’ Best Weapon Against E-tailers: Produce

Seth Anderson0 comment

Tomatoes from the Green City Farmers Market
Tomatoes from the Green City Farmers Market

Like so many other tech-centric new businesses, online grocery is a major topic, and yet it seems few people actually use the service.

While Wal-Mart and other retailers, including Ahold USA and Meijer Inc., are pouring money into ramping up online sales, the grocers are also buckling down on the basics of the produce department. That’s because high-quality fruits, vegetables and other fresh foods are emerging as a physical store’s best defense against growing competition from Amazon.com Inc.

Many customers decide where to shop based on the quality of the produce, and—for now—most shoppers want to pick their own ripe tomatoes or perfectly green heads of lettuce, say grocers and industry researchers. Shoppers who don’t buy groceries online most often cite the desire to pick their own produce as the reason, according to an online survey from Morgan Stanley earlier this year.

Online food and beverage sales are growing fast, up 20% since 2013, but still make up a tiny 0.16% of the $670 billion food and beverage market, according to Commerce Department figures. Only 4% of consumers said they purchased some produce through online grocers in the past year, a 2015 Nielsen survey found.

Produce also is often part of “fill-in” trips, those moments a shopper dashes to the store for a last-minute ingredient and might not wait for an online order. Produce itself isn’t usually a big moneymaker, but it draws people to stores to buy higher-margin packaged food, apparel, electronics and other items—products customers increasingly are buying online. Even Amazon wants part of the valuable market. It plans to build small stores that sell perishable foods and allow shoppers to order shelf-stable items for same-day delivery, say people familiar with the matter.

Improving Wal-Mart’s fresh food is “a huge priority for us because it’s a big traffic driver,” says Steve Bratspies, chief merchandising officer for Wal-Mart U.S. in a March call with investors.

(click here to continue reading Supermarkets’ Best Weapon Against E-tailers: Produce – WSJ.)

Speaking strictly for myself, I’ve tried ordering from Instacart twice. The first time, everything came as if I had picked it myself, but the second time, the produce was sub-par. All of it. Brown spots on lettuce, bruised avocados, moldy tomatoes, mushy cucumbers, etc. So I’ve never ordered from them again, and probably never will. When it comes to grocery delivery, if it isn’t perfect, forget it. I have less than zero tolerance for mistakes. A few years prior, I had an account with a local company that delivered farmers market produce, but again, after a few bad deliveries, I cancelled my service, and have not ordered from them again. In the winter months, I sometimes use Peapod, but I tend to only buy staples like pasta, paper towels, cat litter, and bottles of wine, and don’t purchase much produce because items that are delivered are often less than ideal.

A fan of Peapod
A fan of Peapod

Time willing, I would much rather go to a farmers market or a local grocery store and carefully pick my own vegetables and fruits. 

Diabetes and Low-Carb Diet

Seth Anderson0 comment

Assembling Tian
Assembling Tian

Almost as if the healthcare industry (doctors, hospitals, pharmaceutical corporations, insurance corporations) have a vested interest in making profits before healing people. Not that they are trying to harm people, rather that making money is the first motive.

A low-carbohydrate diet was in fact standard treatment for diabetes throughout most of the 20th century, when the condition was recognized as one in which “the normal utilization of carbohydrate is impaired,” according to a 1923 medical text. When pharmaceutical insulin became available in 1922, the advice changed, allowing moderate amounts of carbohydrates in the diet.

Yet in the late 1970s, several organizations, including the Department of Agriculture and the diabetes association, began recommending a high-carb, low-fat diet, in line with the then growing (yet now refuted) concern that dietary fat causes coronary artery disease. That advice has continued for people with diabetes despite more than a dozen peer-reviewed clinical trials over the past 15 years showing that a diet low in carbohydrates is more effective than one low in fat for reducing both blood sugar and most cardiovascular risk factors.

The diabetes association has yet to acknowledge this sizable body of scientific evidence. Its current guidelines find “no conclusive evidence” to recommend a specific carbohydrate limit. The organization even tells people with diabetes to maintain carbohydrate consumption, so that patients on insulin don’t see their blood sugar fall too low. That condition, known as hypoglycemia, is indeed dangerous, yet it can better be avoided by restricting carbs and eliminating the need for excess insulin in the first place. Encouraging patients with diabetes to eat a high-carb diet is effectively a prescription for ensuring a lifelong dependence on medication.

At the annual diabetes association convention in New Orleans this summer, there wasn’t a single prominent reference to low-carb treatment among the hundreds of lectures and posters publicizing cutting-edge research. Instead, we saw scores of presentations on expensive medications for blood sugar, obesity and liver problems, as well as new medical procedures, including that stomach-draining system, temptingly named AspireAssist, and another involving “mucosal resurfacing” of the digestive tract by burning the inside of the duodenum with a hot balloon.

(click here to continue reading Before You Spend $26,000 on Weight-Loss Surgery, Do This – The New York Times.)

Whether or not you have health issues, I believe a diet consisting of as many vegetables and fruits as you can eat is the best for you. Avoid processed foods as much as possible, etc.

Brexit buzz Re the fate of England’s honeybees

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Bee Cee Honey
Bee Cee Honey

As a brief follow-up to yesterday’s question about future food crops in England post-Brexit: the honeybees are also in the divorce negotiation apparently.

SURBITON, England — The honeybees buzzing inside the hives in this community garden outside of London appear blissfully oblivious of the follies of man. But the political drama that has engulfed their human keepers since Britain voted to leave the European Union could ensnare them as well.

Few have bothered to consider what the country’s historic decision to end its four-decade alliance with the continent will mean for the humble arthropod. Gaining far more attention have been the passionate debates over the merits of immigration and the limits of globalization that fueled the nation’s desire to quit the E.U.

But unraveling any marriage is a complicated affair, and the fate of Apis mellifera highlights how entangled Britain has become with the 27 countries beyond the English Channel. At stake are the future of European regulations of pesticides that could threaten the 250,000 hives on this island nation; medicines that can be used to treat honeybee ailments; and funding for inspectors responsible for ensuring the health of Britain’s bees.

…

The honeybee falls under the jurisdiction of the European Food Safety Authority. The E.U. produces more than 200,000 tons of honey for human consumption each year, but officials’ interest is not merely culinary. Bees are a critical pollinator of Europe’s farm crops, and their indirect impact on agriculture is estimated to be 22 billion euros, dwarfing the sales of honey. Beekeepers hope that means their interests would not be ignored in any future discussions.

…

Beekeepers are divided over what Britain’s departure from the E.U. will mean for their hives. Generating the most buzz is a temporary ban on pesticides, known as neonicotinoids, used by farmers. Environmentalists and bee enthusiasts had lobbied for the moratorium after noticing that bees exposed to the chemical appeared to act drunk — becoming disoriented and getting lost.

Now the question is whether Britain will keep the ban or roll it back.

“Environmental issues cross political boundaries. In order to tackle them, you have to work together,” said Norman Carreck, science director at the International Bee Research Association. “If the U.K. leaves, everything is open to negotiation.”

To those who supported remaining in the E.U., the moratorium is exactly the type of regulatory minutiae that the alliance is supposed to alleviate. A centralized bureaucracy helps Britain compete in an increasingly interconnected world. Rather than negotiate with 28 agencies over pesticide use across Europe, beekeepers need only deal with one. A unified bloc also gives Britain greater leverage in negotiations with other world leaders. Collectively, the E.U. is the largest economy in the world — bigger than the United States. Alone, the United Kingdom is a distant fifth.

(click here to continue reading The latest Brexit buzz is about the fate of England’s honeybees – The Washington Post.)

Gee, Dad, What’s That?
Gee, Dad, What’s That?

With nearly half its food imported, who will feed Britain after Brexit?

Seth Anderson0 comment

Organic Tomatoes Produced in Kent
Organic Tomatoes Produced in Kent, UK.

Trump called himself “Mr. Brexit” yesterday. Funny, almost, in light of the reality of how removing E.U. immigrants is going to drastically change how Britain feeds itself. America too if the anti-immigrant brigade ever gets a modicum of power. Have you ever picked vegetables in the hot sun? It’s not work I’d do voluntarily, even if it paid above minimum wage. Trump’s anti-immigrant army will be spluttering in impotent rage if tomatoes were $50/lb, if lettuce was something you only could afford to eat over the holidays, if a hamburger cost $35 even to make it at home with store-bought ingredients. 

But then Trump’s cult has never had the ability to comprehend facts.

Courgetts (or Courgettes)
Courgetts (or Courgettes) (a/k/a Zucchini)

Anyway, back to Britain, where Carla Power writes, in part:

“Brexit” has sown deep uncertainty in Britain’s food system, which for the last 43 years has been entwined with the rest of Europe’s, relying heavily on the EU for everything from pork to peaches to farm subsidies to the labor that picks its tomatoes. Now, the country is going to have to rethink how it feeds itself, from farm to fork.

“Food is the biggest sector of engagement with Europe,” said Timothy Lang, a professor at City University London’s Center for Food Policy. “It’s hundreds of thousands of contracts, all woven into long supply chains.”

Currently, European laws regulate nearly everything that ends up on British plates: how clean a chicken should be before slaughter, how cold to keep frozen cod, who gets to call their biscuits “gluten free.”

Now, Britain will have to decide all that for itself. Some groups already have begun lobbying Prime Minister Theresa May’s new government for regulations to improve animal welfare and protect soils.

But what Britain can’t do is feed itself. The country imports more than $50 billion a year in food, or nearly half of what it eats. That’s more than double what it exports. Most wine and beef come from mainland Europe, as do about 40% of fruit and vegetables.

…

The future of food in Britain will depend largely on what sort of trade deals the government can strike with the European alliance it is preparing to abandon.

Germany and other European powers have made it clear that they will not grant Britain the benefits of EU membership if it leaves and that the country probably will face tariffs on many of its imports.

New tariffs on food would drive up prices and potentially change the nation’s diet.

…

EU membership has brought them a flexible, energetic and mobile labor force of Romanians, Bulgarians and other Eastern Europeans. While EU-born workers from outside Britain make up 6% of the country’s workforce, they account for more than a quarter of employees in the food manufacturing industry — and 95% of crop pickers.

“Every strawberry eaten at Wimbledon was picked by an Eastern European,” said John Hardman of Hops Labour Solutions, an agricultural recruitment firm in Kenilworth. “Every Brussels sprout eaten at Christmas dinner was picked by an Eastern European.”
If Britain stops free movement of EU workers, farmers may struggle to find replacements. Britons themselves don’t seem keen on the low wages and long hours in the orchards and fields.

(click here to continue reading With nearly half its food imported, who will feed Britain after ‘Brexit’? – LA Times.)

which country cooks falafel best?

Seth Anderson0 comment

Freshly cooked falafel is among my most favorite of lunch foods…

It’s most likely that falafel did start in Egypt – one theory being that Coptic Christians created it about 1,000 years ago, another being that it goes back to the time of the pharaohs. In any case, the dish migrated to the Levant, to be consumed by Lebanese, Palestinians and Israelis – and all those countries have at some point claimed falafel as their national dish.

Arguments about origins aside, most people just want to eat the best falafel that can be found. Anissa Helou, the Middle East food expert and writer, tells me what to look out for. “They have to be very crisp on the outside, with a nice crust that is not too dark,” she says. “And – this is the art of proper frying – they should be crumbly and fluffy, without being too wet on the inside.” When it comes to consistency as well as flavour, the ingredients are key: Helou suggests a good mix would be chickpeas and fava beans, along with fresh coriander, leeks, garlic and spices, and a bit of bicarbonate of soda added at the end, so that the falafel balls puff up when fried. What is essential, though, is that they are served on the spot. As Young says: “It’s better to have people wait for the falafel, than to have the falafel wait for people.” Bear that in mind whenever you’re remotely tempted by some pre-packaged, refrigerated fried bean balls masquerading as this champion Middle Eastern food.

(click here to continue reading The falafel battle: which country cooks it best? | Life and style | The Guardian.)

https://i0.wp.com/farm8.staticflickr.com/7304/26248954843_8b0dd4b514_z.jpg?resize=640%2C640&ssl=1
garbanzo bean flour

i emailed my mom, she reports

The very best I have ever had were in Toronto on Yonge St. The owners were Lebanese and they only used chick peas that they soaked and ground. Lots of spices, freshly fried for each ordered sandwich. And the sauce had cucumber, sesame paste, yogurt, lots of garlic and parsley. Also the pita were fresh every day. MMMMMMMMM.

The pavement was alive with the sound of music
The pavement was alive with the sound of music, Amsterdam train station.

I remember eating falafel in some public square in Amsterdam on my Italian sojourn in 1993-94. We were nearing the end of our trip, and our funds were getting low, for I think 5 guilders you’d get three falafel balls, pita, and all the cucumber, tomato, lettuce, tahini, humus, hot peppers, pickles, beets and yogurt sauce you could fit. Lebanese probably, but not sure, fried up as you waited. Delicious. I think we ate it 4 or 5 times for lunch.

And a recipe for making your own:

Moustafa Elrefaey’s Egyptian broad bean falafel (Serves 4)

500g dried broad beans, soaked 40g Spanish onions 12g garlic 35g parsley 35g fresh coriander 7g salt 2g ground cumin

Thoroughly wash the beans in a bowl under running water then cover and soak them (unrefrigerated) for at least 8 hours.

Wash and drain the beans well.

In a food processor, puree the vegetables and herbs for 2 mins then add the soaked beans and keep it running for 10 mins. Add the salt and cumin until the mix is slightly foamy.

Heat the oil to 180C/350F/gas mark 4 and, if you have one, use an ice-cream scoop to form a ball from the puree. Press it between your fingers into a patty and fry it for 2 mins on each side.

(click here to continue reading The falafel battle: which country cooks it best? | Life and style | The Guardian.)

The Rabbis Are Here to Inspect the (Legal) Weed

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Kosher cannabis? Why not? Every company wants a competitive advantage, a way to stand out in a crowded marketplace that is rapidly becoming more crowded. But being certified kosher is more complex to verify than I thought…

Truck full of Cannabis
Truck full of Cannabis

JOHNSTOWN, N.Y. — The rabbis had never inspected a medical marijuana plant before.

They had arrived here at Vireo Health of New York’s plant, about an hour northwest of Albany, looking for evidence that the company’s products merited kosher certification. They would eventually give their approval, but not before asking some tough questions, beginning in the room where row after row of plants hung upside down to dry.

“This is where they start getting worried,” recalled Ari Hoffnung, the company’s chief executive, because the kosher rules they were most focused on apply after a plant is dried.

…

Vireo, a subsidiary of Vireo Health, is one of at least two companies aiming to sell kosher medical marijuana products like tinctures or cannabis oil. The Orthodox Union, one of the United States’ most prominent Jewish groups, gave its first medical marijuana certification to Vireo in January. Another company, Cresco Labs in Illinois, is in the final stages of getting certified from a local rabbinical organization.

…

Smoking marijuana by itself isn’t an issue — at least not from a kosher dietary standpoint — since the rules are intended for food and drinks. Products ingested in some way, on the other hand, are another story.

Ingredients must not come into contact with forbidden foods, like pigs or insects, and the restrictions extend all the way down the supply chain.

Every ingredient in a marijuana brownie, for example, needs to be kosher. The leaves, if eaten, would need to come from a bug-free plant. Marijuana gelcaps cannot be made out of pig gelatin. There are also rules for the equipment that processes kosher food. Vireo’s products that have been certified by the Orthodox Union can have the recognizable “OU” stamp on their packaging, and must submit to periodic inspections from the group’s rabbis.

“We literally took them through every square inch of the facility,” said David Ellis, the executive vice president of operations at Cresco Labs. The Chicago Rabbinical Council visited Cresco in March and said it was in the final stages of issuing a kosher certification that will cover everything from chocolate bars to concentrates.

…

Representatives of the Orthodox Union and the Chicago Rabbinical Council, which inspected Cresco, said that the idea of kosher medical marijuana had stirred much internal debate, and that they would certify only medical marijuana and not products intended for the recreational market.

Deciding to go forward with the certification process “wasn’t an easy decision,” said Rabbi Moshe Elefant, the chief operating officer at the Orthodox Union’s kosher division.

But Rabbi Sholem Fishbane, the administrator of kosher laws for the Chicago Rabbinical Council, said he now expected to get more calls.

“What I thought would be, you know, maybe I’ll call it an amusing afternoon,” he said about the inspection, “really turned out to be a lot of lessons of Kosher 101.”

(click here to continue reading The Rabbis Are Here to Inspect the (Legal) Weed – The New York Times.)

The Green Doctors Are In
The Green Doctors Are In

Budweiser Naming Itself ‘America’, America Rolls Its Eyes

Seth Anderson0 comment

Really, A-B InBev?

Ernie's Old Time Saloon

Ernie’s Old Time Saloon, Sitka, Alaska…

Budweiser…  brand has sought approval for new labels that replace the Budweiser name with “America,” according to a filing with the Alcohol and Tobacco Tax and Trade Bureau. The labels don’t stop there. They include phrases such as “E Pluribus Unum” and “from the redwood forest to the Gulf stream waters this land was made for you and me,” as well as “indivisible since 1776.”

A-B InBev on Tuesday, May 10, confirmed the limited-edition label change, saying “America” would replace “Budweiser” on the front of 12-oz. cans and bottles. The packaging will run from May 23 through election season in November, the brewer stated. The agency that handled the design change is Jones Knowles Ritchie, New York. The packaging will be accompanied by a summer-long campaign called “America is in Your Hands.” A national TV spot featuring the cans and bottles will premiere on June 1.

 

(click here to continue reading A-B InBev Looks to Replace Budweiser With ‘America’ on Packs | CMO Strategy – AdAge.)

Honestly, this makes me laugh more than anything I’ve read recently. Maybe I’m not the target demographic, no, not maybe, definitively. Even when I was a young, beer swilling college student without much money, I still didn’t drink Budweiser. Mind you, this was back in the dark ages before the craft beer explosion – which meant if a bunch of us went on a camping trip, or had a party, we’d scrounge together enough money to purchase Shiner Bock, or if we couldn’t swing that, we would buy a case of Carling Black Label, or Stroh’s, or Lone Star, something like that, or frequently, wine. I honestly cannot think of a single time when I had a choice of beverage that I chose Bud. Maybe at some low rent sporting event? 

And also, Budweiser is made in massive factories, probably by robots, and is owned by Anheuser-Busch InBev SA/NV, a conglomerate headquartered in Leuven, Belgium. You know, MURICA! Whoo hoo!

Anheuser-Busch InBev SA/NV makes beers such as:

Budweiser, Corona and Stella Artois, international brands Beck’s, Hoegaarden and Leffe and local brands such as Bud Light, Skol, Brahma, Antarctica, Quilmes, Victoria, Modelo Especial, Michelob Ultra, Harbin, Sedrin, Klinskoye, Sibirskaya Korona, Chernigivske and Jupiler.

(click here to continue reading Anheuser-Busch InBev – Wikipedia, the free encyclopedia.)

and have annual revenues in the neighborhood of $50,000,000,000. So obviously, somebody drinks that swill. A lot of people apparently. But I wonder what percentage of their gross revenue goes to pay American taxes? I’m guessing they are in Belgium instead of St. Louis because the tax climate is friendlier there. 

If you are a Bud drinker, you aren’t really drinking it for its flavor, I’m assuming. Especially in light of:

After the November 18, 2008 InBev takeover, several cost-cutting measures were implemented that negatively affected the flavor of the beer. Whole rice grains were been replaced by broken ones, and the high quality Hallertauer Mittelfrüh hop was phased out. A former top AB InBev executive told BusinessWeek Magazine, in an article published on November 8, 2012, that the company had saved approximately $55 million a year by substituting cheaper hops in Budweiser and other U.S. beers

(click here to continue reading Budweiser – Wikipedia, the free encyclopedia.)

Anyway, I’m sure summer sales will be brisk, lots of ironic purchases of six packs that will sit in refrigerators around the nation, collecting dust…

City’s First Kava Bar Hits West Town

Seth Anderson0 comment

The grizzled editor of this blog is inexplicably fond of alliteration despite everyone’s best efforts to dissuade him. Hence, today’s broadly assigned topic Food, Film and Photography.

Patience please
Patience please…

I’ve never sampled kava, but I’ve long wanted to. Apparently, the universe listened to this request, and not my other one of discovering millions of gold coins in a rusting suitcase… 

A juice bar serving nonalcoholic drinks made with kava root — offering a natural remedy for anxiety and a buzz minus the hangover, among other claims  — has been steadily gaining converts since opening in March, according to Tropikava Kafe & Juice Bar owner Jeff Ramsey.

Drinking kava has been described by one user “as if alcohol, marijuana and coffee had one wild night and created the sedating, antidepressant drink.”

Ramsey said the feeling a person gets while drinking kava is “a euphoria that makes you mellow.”

“Here, it’s about relaxing, enjoying and socializing,” he said of the 25-seat cafe, where patrons can sit on couches or at the long bar and drink kava together. Since the cafe is BYO, some patrons also bring in wine and champagne and mix it with their kava, Ramsey said.

On Wednesday, Ramsey said he had just catered a midday kava event for workers at a Downtown architectural firm arranged by a woman who has become a regular at Tropikava, located at 1115 N. Hermitage Ave., just south of Division Street in West Town.

(click here to continue reading City’s First Kava Bar, Offering A ‘Natural’ Buzz, Hits West Town – East Village – DNAinfo Chicago.)

Maybe this weekend?

How Vermont Got Big Food Companies To Label GMOs

Seth Anderson0 comment

Non GMO Project
Non GMO Project

If you hadn’t heard, Vermont recently passed a GMO labeling law, and Congress, since it is so dysfunctional, could not muster a response. Thus Vermont’s law will become the de facto law of the nation, at least for a while…

You’ll soon know whether many of the packaged foods you buy contain ingredients derived from genetically modified plants, such as soybeans and corn.

Over the past week or so, big companies including General Mills, Mars and Kellogg have announced plans to label such products – even though they still don’t think it’s a good idea.

The reason, in a word, is Vermont. The tiny state has boxed big food companies into a corner. Two years ago, the state passed legislation requiring mandatory labeling.

The Grocery Manufacturers Association has fought back against the law, both in court and in Congress, but so far it’s been unsuccessful.

Last week, as we reported, Congress failed to pass an industry-supported measure that would have created a voluntary national standard for labeling — and also would have preempted Vermont’s law. Which means for now, food industry giants still face a July 1 deadline to comply with the state’s labeling mandate.

And since food companies can’t create different packaging just for Vermont, it appears that the tiniest of states has created a labeling standard that will go into effect nationwide.

This statement, from General Mills’ Jeff Harmening, sums it up:

“Vermont state law requires us to start labeling certain grocery store food packages that contain GMO ingredients or face significant fines,” Harmening wrote on the General Mills blogs.

“We can’t label our products for only one state without significantly driving up costs for our consumers and we simply will not do that,” explains Harmening.

So, as a result: “Consumers all over the U.S. will soon begin seeing words legislated by the state of Vermont on the labels of many of their favorite General Mills products,” he concludes.

Chocolate giant Mars struck a similar tone in its announcement: “To comply with [the Vermont] law, Mars is introducing clear, on-pack labeling on our products that contain GM ingredients nationwide,” the company statement says.

(click here to continue reading How Little Vermont Got Big Food Companies To Label GMOs : The Salt : NPR.)

All Your Bonnie Plants Come from Non-GMO Seeds, and All Your Base are Belong to Us
All Your Bonnie Plants Come from Non-GMO Seeds, and All Your Base are Belong to Us

For the record, I’m ok with the Vermont labeling law. I don’t know if genetically modified food is good or bad, but truthfully, nobody really does. The American government’s regulatory agencies are permanently tilted towards the interests of corporations, always, and nearly without exception; the FDA cannot be trusted to protect the health of consumers. Do we really know if gene splicing pesticide resistance into apples or wheat is going to alter our bodies? The corporations pinky-swear GMOs won’t have long-term effects on cancer rates and other health-related concerns, and maybe they are right.

But maybe they are not.

Last spring, the cancer research arm of the World Health Organization declared glyphosate, the most commonly used herbicide on GMO crops, to be a probable carcinogen. And just last month, the FDA announced it would begin testing food products sold in the U.S. for glyphosate residue.

State legislators across the nation introduced 101 bills last year pertaining to GMOs. Of the 15 that passed, four had to do with labeling, according to the National Conference of State Legislatures. A bill introduced by Illinois state Sen. David Koehler, D-Peoria, requiring disclosure of genetically engineered ingredients stalled in committee.

More than 90 percent of corn and soybeans grown in Illinois is genetically modified, said Adam Nielsen, director of national legislation for the Illinois Farm Bureau.

…

The GMO crop movement took off in 1996, when Monsanto Co. introduced Roundup Ready soybean seeds, genetically modified to resist Monsanto’s glyphosate-based herbicide. Similarly marketed cotton, canola, corn and sugar beet seeds soon followed.

For farmers, glyphosate represented a safer, cheaper, more effective way of controlling weeds, thwarting pests and growing crops, Moose said. It’s since become the standard in large-scale agriculture.

The general public and the scientific community don’t tend to agree when it comes to GMO safety, according to a 2015 Pew Research Center survey conducted before the World Health Organization finding. Most consumers surveyed, 57 percent, said they considered GMOs to be generally unsafe to eat, whereas 88 percent of scientists surveyed, all of them connected to the American Association for the Advancement of Science, said GMOs were generally safe.

Genetically modified crops don’t present a health risk, but the herbicides used on them are “a big problem,” said Dr. Philip Landrigan, dean for global health at the Mount Sinai School of Medicine in New York City and an expert on environmental health concerns and children.

As GMO crops have become more common over the years, weeds have become resistant to glyphosate, which has led to heavier use of the herbicide, he said.

Landrigan is among scientists and health experts calling on the EPA to “urgently review the safety risk of glyphosate” and says it’s time for GMO labeling. “Not because I think genetic rearrangement is bad, but because I think consumers have a right to know what they’re eating,” he said.

(click here to continue reading GMO labeling debate puts food industry on defensive – Chicago Tribune.)

The agribusinesses are not being banned from using GMO products, only being required to be transparent if they are. Does this mean General Mills has to change their packaging? Yep. So what? They can’t be complaining about the extra ink required, only that they are being forced to alter their packaging by dictate of the people. Boo hoo. Packaging changes all the time anyway, I don’t see the harm in adding a few words to a package.

Searching for the Right Coffee Word

Seth Anderson0 comment

There has to be a word, in some language, maybe Dutch or Swedish, for a coffee related snafu I encounter on a regular basis. I’m probably not the only coffee drinker who when bleary-eyed in the morning, grinds too many coffee beans into the grinder, but then decides to use it all anyway, making the coffee stronger than humanly possible. Or nearly. If I was a more cautious person, I’d only use the correct number of teaspoons to match the amount of water I’m boiling, but I’m not that person, instead I shrug, and dump it all in my coffee cone.

Pour Over Coffee
Pour Over Coffee

A day without coffee is not a day, is it?

On a related note, I’ve been drinking coffee every morning for at least 30 years, thus I’ve tried all sorts of methods and machines for the process of making coffee. I am happy with my current, rather low-tech setup – a ceramic cone, unbleached Number 6 paper filter, a hot water boiling machine, and a thermos to hold the brewing coffee in. I have invested in a nice burr grinder (KitchenAid I believe), purchase coffee beans as needed in small quantities so they stay fresh, grind, boil and pour. I have enough high-tech devices in my life, having a low-tech coffee making procedure suits me just fine. I enjoy the ritual, as it requires multiple steps, I can’t walk away too far while in the process, and I must remain “in the moment”. Perfect.

Morning Coffee Ritual
Morning Coffee Ritual

Coffee from El Mirador - Cauca, Columbia
Coffee from El Mirador – Cauca, Columbia

Papua New Guinea Namugo Smallholder coffee bean - Bridgeport Coffee
Papua New Guinea Namugo Smallholder coffee bean – Bridgeport Coffee

About 1250 ml of water
About 1250 ml of water

Chant of the Bottomless Cup

Chant of the Bottomless Cup

Round of Coffee
Round of Coffee

Primo
Primo

Jabez Burns and Sons - Coffee Roasters
Jabez Burns and Sons – Coffee Roasters

Coffee Beans

Coffee Beans

Colleen Drinks Coffee
Colleen Drinks Coffee

Morning Coffee
Morning Coffee

Seemed Easier Than Just Waiting Around
Seemed Easier Than Just Waiting Around

Americans should drink more coffee

Seth Anderson0 comment

Morning Coffee Ritual
Morning Coffee Ritual

Since I’m descended from the Murphy clan, who habitually drink coffee by the gallon daily for the last 70 years, I’ve always been a coffee enthusiast.

When the nation’s top nutrition panel released its latest dietary recommendations on Thursday, the group did something it had never done before: weigh in on whether people should be drinking coffee. What it had to say is pretty surprising.

Not only can people stop worrying about whether drinking coffee is bad for them, according to the panel, they might even want to consider drinking a bit more.

The panel cited minimal health risks associated with drinking between three and five cups per day. It also said that consuming as many as five cups of coffee each day (400 mg) is tied to several health benefits, including a reduced risk of cardiovascular disease and type 2 diabetes.

“We saw that coffee has a lot of health benefits,” said Miriam Nelson, a professor at Tufts University and one of the committee’s members. “Specifically when you’re drinking more than a couple cups per day.”

That’s great news if you’re already drinking between three and five cups each day, which Nelson and the rest of the panel consider a “moderate” level of consumption.

(click here to continue reading It’s official: Americans should drink more coffee – The Washington Post.)

About 1250 ml of water
About 1250 ml of water

Well, I should be safe. Every morning, as part of my current coffee ritual, I pour about 1250 ml of water from my 5-stage Reverse Osmosis filter into a pot, boil it. Meanwhile, I grind fresh coffee beans in a burr grinder, and place them in a paper filter, held in place with a ceramic cone. The cone is placed above a coffee thermos, and then I pour the hot water slowly over the grounds. My carafe only holds 1000 ml, so when it is about half full, I pour out the days first cup, then continue pouring the hot water over the coffee grounds.

1250 ml is roughly 5 8 oz cups1 – that is perfect for me. Later in the day, if I need more, I’ll either make a single cup, or an espresso, or some days switch to black or green tea.

Pour Over Coffee
Pour Over Coffee

For several years, I had switched to a French press, but got tired of the film and sediment, so started making pour-over coffee again.

Footnotes:
  1. 42.268 oz [↩]

Low-fat diet advice was based on undercooked science

Seth Anderson0 comment

Lobster Spring Roll - Japonais
Lobster Spring Roll.

As a follow-up to revision to the US government’s advice about cholesterol, we read this tidbit yesterday…

An international team of health scientists has completed a systematic study of the evidence available back in the 1970s and ’80s and concluded that a relationship of causation between fat consumption and coronary heart disease was never established. The researchers found just six studies that fit the criteria to be considered proper randomized controlled trials, all limited to male subjects and most addressing the proportion of fat in the diet only indirectly.

“Government dietary fat recommendations were untested in any trial prior to being introduced,” writes Zoe Harcombe of the University of the West of Scotland, lead author of the study. Despite this, “to date, no analysis of the evidence base for these recommendations has been undertaken,” which is what prompted Harcombe and her team to conduct their investigation.

From among the data on various diet types that was available, there were no differences in the number of deaths from all causes, and no statistically significant changes in death from cardiovascular disease. Eating less fat was not shown to improve a person’s heart health, even where changes in diet led to a reduction in blood cholesterol levels. “It seems incomprehensible that dietary advice was introduced for 220 million Americans and 56 million UK citizens, given the contrary results from a small number of unhealthy men,” comments Harcombe.

At the time of issuing the original 1977 Dietary Goals for the United States, better known as the McGovern report, the Senate Committee’s lead nutritionist, Dr. Hegsted of Harvard University, admitted that the evidence base was for the advice was somewhat lacking. “There will undoubtedly be many people who will say we have not … demonstrated that the dietary modifications we recommend will yield the dividend expected,” remarked Hegsted. But his counterargument was that there was more to gain from switching to the recommended diet than there was to lose. Beyond reducing fat intake, the Dietary Goals also urged a reduction in the consumption of salt and sugar, whose deleterious health effects have been far better established.

(click here to continue reading Low-fat diet advice was based on undercooked science | The Verge.)

Oh boy, so 40 years of bad advice from the government and corporate allies all based on incomplete science. Seems like someone should have said something, oh, maybe a few years later? Ten years later? Twenty years later? Ten years ago? 

US poised to withdraw longstanding warnings about cholesterol

Seth Anderson0 comment

Cajun Campfire Breakfast
Cajun Campfire Breakfast

An amazing sea change in nutritional policy. Just think of all the times you’ve heard to avoid cholesterol-laden foods like eggs.

The nation’s top nutrition advisory panel will drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings.

The group’s finding that cholesterol in the diet need no longer be considered a ‘‘nutrient of concern’’ stands in contrast to its findings five years ago, the last time it convened. During those proceedings, as in previous years, the panel deemed ‘‘excess dietary cholesterol’’ a public health concern.

The new view does not reverse warnings about high levels of ‘‘bad’’ cholesterol in the blood, which have been linked to heart disease. Moreover, some experts warn that people with particular problems, such as diabetes, should continue to avoid cholesterol-rich diets.

But the finding follows an evolution of thinking among many nutritionists who now say that, for a healthy adult, cholesterol intake may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease.

The greater danger, according to this line of thought, lies in foods heavy with trans fats and saturated fats.

The panel’s report will be the basis for the next version of the ‘‘Dietary Guidelines,’’ a federal publication that has broad effects on the American diet. A person with direct knowledge of the proceedings said the cholesterol finding would make it into the group’s final report.

(click here to continue reading US poised to withdraw longstanding warnings about cholesterol – Nation – The Boston Globe.)

For me, I’ve never particularly hewed closely to these guidelines (I’ve eaten eggs more mornings than not the last 45 years, sometimes with bacon, or cooked in butter!), but still will be happy to see these guidelines revised.

O'Shaughnessy's Irish Breakfast
O’Shaughnessy’s Irish Breakfast

HHS’s Office of Disease Prevention and Health Promotion has the administrative leadership for the 2015 edition and is strongly supported by USDA’s Center for Nutrition Policy and Promotion in Committee and process management, and evidence analysis functions. The Departments jointly review the Committee’s recommendations and develop and publish the revised Dietary Guidelines for Americans policy document.

Recommendations from the Dietary Guidelines for Americans are intended for Americans ages 2 years and over, including those at increased risk of chronic disease, and provide the basis for federal food and nutrition policy and education initiatives. The Dietary Guidelines encourage Americans to focus on eating a healthful diet—one that focuses on foods and beverages that help achieve and maintain a healthy weight, promote health, and prevent disease.

The first edition of the Dietary Guidelines for Americans was released in 1980. As mandated in Section 301 of the National Nutrition Monitoring and Related Research Act of 1990 (7 U.S.C. 5341), the Dietary Guidelines for Americans is reviewed, updated, and published every 5 years in a joint effort between the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA).

Beginning with the 1985 edition, HHS and USDA have appointed a Dietary Guidelines Advisory Committee (DGAC) consisting of nationally recognized experts in the field of nutrition and health. The charge to the Committee is to review the scientific and medical knowledge current at the time. The Committee then prepares a report for the Secretaries that provides recommendations for the next edition of the Dietary Guidelines based on their review of current literature.

(click here to continue reading Dietary Guidelines for Americans, 2015 | Dietary Guidelines for Americans | Health.gov (ODPHP).)