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Posts Tagged ‘Food News’

Friday Food News-Judith Jones, Avant-garde, market watch, culinary schools, advertise junk-food in schools, Sustainable Innovation.

Posted by chefmax on September 25, 2009

CUESAThere are still a few tickets for the up coming SUNDAY SUPPER on October 4, 2009 . It is 30 of the top bay area Chefs cooking family style with local farmers. Great event. Go to CUESA for information and tickets.

Todays Food news;

From the NYTIMES, By Christine Muhlke. Great article on editor Judith Jones.

Avant-garde or contemporary art? From the Washington Post, By Black Gopnik.

This weeks market watch from the LATIMES, By David Karp. Habanero peppers, Lychees, Peaches, and apples.

The uptick in culinary schools. The economy is helping with job training programs within the bay area culinary non credential classes. From SFGATE, By Carey Sweet. When I worked for the CIA at Greystone, I saw allot of job changers in the backing and pastry classes. The common thought with several of these students was that they wanted to do something easy like cooking. 10 hours on their feet later and…

Food industry is fighting to advertise junk-food in schools. From CSPI. Go figure.

Proctor and Gamble on the other hand has tabbed a billion dollars to Sustainable Innovation Products. From Progressive Grocer. By Meg Major.

I hope you have a great weekend and thanks for reading.

Chef Max 9-25-09

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Tuesday Food News-Coconut Rice, food and health, ouch review, Fast food at home, USDA local food programs.

Posted by chefmax on September 22, 2009

DSC_0393

This is a heirloom strawberry pop corn from my garden. Very small bright red kernels and the cob is about 4 inches long. Cute. I have not popped them yet so I will let you know how it taste.

A great article on food and health insurance by Michael Pollan in the New York Times.

From the NYTIMES, By Melissa Clark, a good article on Coconut Rice. I love coconut rice and this is a example of it.

I enjoy a good review as much as the next Chef but the ones that cover a restaurants flop are timeless. I do not take pleasure in other chefs problems and I am the first to want all Chefs to succeed but when you read a bad review there is just something in it that triggers a deep response. First it is probably ” Thank God that is not my review”! Then I usually re-read to see if the critic is being too harsh. This one has some ouch moments-From NYTIMES, By Pete Wells.

From the WashingtonPost, By Sally Sampson. An article on making fast food at home and the cost being cheaper. Sally does a good job here breaking down the cost and portions of the fast food equivalent of home cooked meals. I like her idea and she is correct in the assumption that it just taste better made at home. The biggest problem is people have forgot how to cook.

The USDA program to promote local foods. From SFGATE, By Miriam Morgan.

Have a great day.

Chef Max 9-22-09

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Friday Food News-Improving School Lunches, Monsanto (again), LA’s farmers markets, and acylamide.

Posted by chefmax on September 4, 2009

DSC_0395The picture above is a look at my tomatoes. I have 15 plants with 4 varietals. They are producing some very yummy fruit tis year and I think I am going to make a sauce tonight for dinner out of some of them. Yum…

A look at the opening of Chef Rick Bayless new restaurant. From the Chicago Trib. If you want to see pictures of the trip to Mexico I took as an assistant for Chef Bayless just check out my Flicker account under Mexico. It was a very cool trip.

Monsanto and their image. From  the Gaurdian, By Fred Pearce, an article on the green washing and water usage of the company Monsanto.

Improving School Lunches By Alice Waters. From Huffington Post. A very good read. What are we waiting for????

LA’s farmers markets map. Cool.

Do you want to know the timeline for acylamide? From Food Nav. By Caroline Scott-Thomas.

Have a great weekend.

Chef Max 9-4-09

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Thursday Food News-State of the Culinary Worlds Future, White House Farmers Market, turnover in restaurants, hidden toxins, and brownies.

Posted by chefmax on September 3, 2009

Thai Basil in my garden

Above is a picture of Thai Basil from my garden. I love it in curries, pastas, salad rolls, and with garden tomatoes.

From Grubstreet NY, By Ben Leventhal, A great question and answer article on the State of the Culinary Worlds Future. This is a cool article asking questions of some great minds in the culinary world.

9 hidden toxins lurking in food. From Mercola.

Obama and his White House Farmers Market. I am sure there will be a death panel involved some how. Maybe they will sell Soylent Green. Alert Glenn Beck!!! From OCA, A serious article on the FDA and President Obama’s promotion for local foods.

The turnover in restaurants in New York. From the NYTIMES, By Florence Fabricant. The restaurant business is one of the hardest adventures that one can undertake. It is soooo volatile and back breaking and has a very small profit margin. You can do everything perfect and have a great following but if a new spot opens up down the street, you could lose a big percentage of your cliental over a period of weeks maybe months. The margin is so thin that if something like that happens, you could lose staff, not be able to pay purveyors on time and start cutting corners. The quality then goes down, you get a bad review and welcome to the death spiral. Been there. Not pretty.

Boudin Bakery’s brownies. From LATIMES, By Noelle Carter. I liked the picture and it made me hungry for a brownie. Here is their recipe for their brownies. Time to go preheat the oven.

Have a great day,

Chef Max

9-3-09

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Wednesday Food News-Farmer Joel Salatin, Schrute Farms for real, Local Food Hub, preserving this year, and Chocolate and the concept of Zero.

Posted by chefmax on August 26, 2009

Just sitting at my desk waiting for a call back from My Web Grocer a possible strategic partner for our company A Flash in the Pan. They set up all the functionality for grocery stores e-commerce sites and we fit in perfectly with our menu planning service. We could send our customers to their member sites for fulfillment. We can contact all these grocery stores ourselves, and we have started with Raley’s who is interested in us, but it would be much more economical to work with My Web Grocer and share some of the wealth. We will see. Any way onto todays food news.

From Chelsea Green, A really good article on the farmer Joel Salatin and what his philosophy of farming is. If you have seen FOOD INC., Joel was the farmer talking about sustainable farms while he was cutting up chickens. He seems like a great guy and has a very strong understanding of biomimicry.

Schrute farm anyone? From NYTIMES, By Kim Severson a story about how to go a be a farmer for your vacation. I hope Mose will do his carving demo for us. $300 a night to wake up early and milk a cow? Would you do this?

I was just thinking about this the other day. A broker between home/ organic farmers and companies that produce products for schools or senior living facilities. Cool article by Jane Black for the Washpost. This company looks like they are doing a great job and it is a non profit. The company is called the Local Food Hub. There are a couple more in the article.

I am really interested in preserving this year,well not the year exactly, but the harvest. This is a story from the LATIMES, By David Mas Masumoto. No recipes but a great story. I can almost taste the raisins myself.

Here is a nice article on the 10 Maya foods that changed the worlds eating habits. It is by Christine Delisol and is at SFGATE. You got to listen to the guys that brought us Chocolate and the concept of Zero.

Time to move along. I need to revise the revision of my business plan. The life of an Entrepreneur  is so glamourous.

Write to you later,

Chef Max 8-26-09

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Thursday Food News-World Culinary Contest, Blue fish, nutrient spked foods, Piri-Piri sauce, comfort food

Posted by chefmax on August 20, 2009

Cream Brulee Class

Hi EVERYONE. I have been in several meetings and seminars this weeks and have been inspired and motivated to bring more content to you. I will be writing a few articles and I am almost done with a series that I am going to include in this blog. Also, we will be launching or flash in the pan blog connected to our website. My post from here will appear there along with unique postings regarding the weekly menu sets and my partner Nancy will be posting her series of blogs also.

I am about to turn up the heat and get you tons of information. Lets look at todays food news story.

Sales are strong for nutrient spked foods and drinks. From AP, By Marilynn Marchione. This is a good article but I do not like the term “overnutrition” which Lichtenstein says is the biggest problem in the US and refers to too many calories. I agree that this is a big problem but by labeling it “overnutrition” I can see a backlash similar to the global warming label. Markleters could start using this term to demonise the very idea of nutrition especally if there is a danger of “overnutrition”. Keep nutrition as a positive word. I know it is semantics but look at all the current fights in the political environment and it is all semantics and scare tactics. There will be a continuing push for healthier products and possible taxes against junk foods so there will be a fight.

From the NYTIMES, By Sam Sifton, a great article on the Blue fish. Fun and full of facts. Thank you Sam.

This weeks Inside Scoop from SFGATE. The US has a great team for the World Culinary Contest. This article list out the Chefs, who are all from northern California Restaurants  who are in Taipei starting today. GO USA!

Piri-Piri sauce recipe from Portugal via the Chicago Trib. By David Leite, a very good article with recipe for this spicy garlicky condiment. Great with grills and to satisfy the need for something hot and tasty.

A study on the common connection between comfort food and crisis. This study at Food Nav. says that this belief is completely unfounded.  I do not think they are right with their hypothesis. What do you think? I think I will post a survey on this today.

Off to work out.

have a great day.

Chef Max 8-20-09

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Friday Food News- A great menu planning site, stuffed squash blossom, Root Beer recipe, NASA food, Hudson Valley farmers market

Posted by chefmax on August 14, 2009

A great menu planing service!

A great menu planing service!

Running out of time to sign up for a free account. We are going to start to offer 1 menu a week for free starting September first but is is only $14.95 a month for full access to all the menu sets including diabetes, gluten free, kid friendly, and our blue plate special. Goto A FLASH IN THE PAN and starting cooking healthier meals today.

From NPR, a really good set of stuffed squash blossom recipes.

Here is a cool Root Beer recipe form Chelseagreen. If you can find the ingredients, let me know.

NASA food. From LATIMES, By Karen Kaplan. This is a cool article on foods for space.

Hudson Valley farmers market article from NYTIMES, By KATHRYN MATTHEWS.

Have a great weekend and talk to you on Monday.

Chef Max 8-14-09

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Wednesday Food News-Michael Pollan, Bacon gone crazy, Chef Ann Cooper, Cutting cost, food stamps, Whole Foods, and from Pasture to Plate.

Posted by chefmax on August 12, 2009

startupnationPlease vote for my company Here , for best home based business at Startup Nation. It only takes a moment and you can set up a daily reminder to vote each day through October. Thank you for your support.

I am working on a couple project right now so the food news is sparse for a few weeks. This just makes them less watered down.

Bacon gone crazy. From Huffpost. As my daughter said when se saw this,” That is crazy!” ”

If you have not read Michael Pollan‘s article in the NYTimes Magazine  here it is. Very interesting. One of the reasons we started A Flash In The Pan was to help get people back into the kitchen cooking again.

Chef Ann Cooper and Whole Foods team up to change the way school lunches work. From Yahoo, Chef Ann is a great cook and I have had the privalige of working with her on a conference. I know Ann will be a very strong factor in changing the way schools do their meal programs. Thank you Chef Ann.

Cutting cost with education from culinary schools. Fro the WSJ, a timely article on how individuals and culinary companies are going back to school the learn the basics and save money with the results.

Are food stamps encouraging obesity habits? From Foodnav, by Caroline Scott, an article that hypothesizes that food stamps may be incouraging consumers to become obese. Interesting. I do feel that farmers markets should take food stamps and that they should not be used for soft drink products.

Whole Foods has been pressured into selling more organics. From OOCA.

Here is a cool little on line tool to see what impact a plate of food has on the environment. From Pasture to Plate.

Thanks for stopping by today and I will talk to you Friday.

Chef Max 8-12-09

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Monday Food News-Latin cuisine, black garlic, Latin cuisine, Severely Obese rates, chamomile.

Posted by chefmax on August 4, 2009

CUESADo you want a great resource for what is in season? Here is a link to CUESA that has a Vegetable and Fruit calendar that is very usefull. For full disclamer I am one of  their Sunday Supper  Chairperson and love their programs, farmers markets, and of course the Sunday Supper event. Anouther great resource is this website that you can put your area of the country and it will show you what is in season around you. Tons of info. It is at Sustainable Table.

alltop-badge1#14 on ALLTOP Food Blogs

Is black garlic the new black? From SFGATE, By Lynne Char Bennett. A good overview on a cool ingredient that I now have to track down and play with.

If you are into Latin cuisine this is a must attend conference. From Business Journal, the Culinary Institute of America is having a conference at their San Antonio campas this October. I use to work at the St Helena campus and have been involved in 6 of their last 11 conferences there and I can absolutly garenty that you will  learn a ton on this topic.

Severely Obese rates in kids have tripled in the last 25 years. From Healthday,a scary article on obesity in kids. We have to do something.

From NYTIMES, I just like Melissa Clarks writing. Well worth your time and good ideas for chamomile.

Have a great day. I have to get back to writting recipes for a possible book deal.

Chef Max 7-03-09

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Friday Food News-Truck Farm, peppers, food safety bill, slaws, Julie and Julia, and August wine events.

Posted by chefmax on July 31, 2009

A FLASH IN THE PAN IS OPEN FOR YOUR COOKING PLEASURE! Come on by and check us out at A FLASH IN THE PAN for your dinner needs.

Truck Farm by the guys who brought us King Corn. I am a fan of these guys and this is a very cool video series so far. Great idea.

A good article on peppers form Nola, By Judy Walker. Nice video demos and some recipes at the end of the article. Worth your time if you want to learn some things about peppers.

From the NYTIMES, By William Neuman. An overview of the new food safety bill.

From LATIMES, By Noelle Carter, an article about slaws that can be used as side dishes or dessert?

A food bloger hits the big time. From SFGATE, By Miriam Morgan. An article about the blogger who spent a year of her life cooking Julia Child’s recipes and writing about it. The new movie Julie and Julia is based on this.

A guide to some wine events posted by the WSJ.

Have a great weekend,

Chef Max 7-31-09

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