Chefmax’s Blog

Exploring the Culinary Lifestyle

Monday Food News-Danger Tomato Growers, gourmet taste and recession economics, Food Policy, Frozen Souffle, Joyce Goldstein, and solving food allergies.

Posted by chefmax on July 20, 2009

DSC_9821Spring Shaved Vegetable Salad

I have revamping the blog behind the scenes and will be posting wore recipes during the week along with the news. I will also be posting the news on Monday, Wednesday and Friday instead of everyday. I understand the amount of info out there and I can not keep up with all the blog’s I want to read. If you have any questions or recipes you would like to see, please contact me. I love the feedback. Now on to the food news.

The crash between gourmet taste and recession economics. From the NYTIMES, By FRANK BRUNI. An article on the issue of expensive ingredients that are having some problems in todays financial environment.

Danger Tomato Growers! An outbreak of a late stage fungus is threatening this years tomato crop. From the NYTIMES, By Julia Moskin.

Children are target of the Food Policy moves at the White House. From The Washington Post, By Jane Black. A good overview of the push for better eating habits in the United States. This is a very good attempt at educating the American public on what is healthy eating from garden to table. Good for them.

Frozen Souffle is a great summer dessert. From the LATIMES, By Russ Parsons. These are fun to make and allow the cook to spend time with their guest during the dinner party. Once you get the basics, you can be very creative with these dishes.

New book from Joyce Goldstein. Tapas: Sensational Small Plates from Spain. From SFGATE, By Amanda Gold. A review of the book.

Getting closer to solving food allergies. From the BBC, a report on finding the molecule that may be the trigger that magnifies the allergic reaction to peanuts. Great work and worth a read.

There was also a great interview with Nicolette Niman on Ring of Fire July 17 podcast. Well worth your time if you are interested in corporate farms and what is going on in the food industry.

Have a great day and keep cooking.

Chef Max 7-20-09

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