This article is about an alternative to food than an entrepreneur created in San Francisco. It is called Soylent. The mixture contains all of the required nutrients, vitamins and minerals. Although it doesn’t look good, or taste good, it could be an alternative for low income individuals.
This article is about a pizza place in North Carolina that controls all aspects of their pizza. They use local farmers to grow the corn and wheat they use for flour.
“All Souls’ custom stone mill, designed by the baker Fulton Forde, shears the bran off into large pieces that can be sifted easily and rubs the germ oil into the starch; in most flours, oils are removed to increase shelf life. The resulting flour has a texture that’s almost creamy. Mr. Bauer calls it the flour equivalent of a well-marbled steak.”
This article describes the differences between wild and farmed salmon. Often times, farmed salmon does not have the same flavor or color that wild salmon does, requiring the use of dyes and additional flavors. However this red salmon is grown in the wild on a more large scale farm, and although expensive, tastes better.
In connection with the lab we did in class, this recipe identifies that using buttermilk is the best way to produce a fluffy pancake. This is the result we found in lab.
Usually oatmeal is sweet, but chefs are experimenting with savory options! Could be an interesting recipe to try.
This article discusses eating seasonal and local foods. It talks about how you can change your perspective on these two adjectives in order to still eat foods in season, although they may be in a different form.