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With some encouragement from friends, I decided to start mixing in some cooking posts with all the other food, nutrition, policy, business stuff I post. For my husband’s birthday I [...]
For my husband’s birthday I made tres leches cupcakes. Yes, that yummy gooey creamy cake in little individually wrapped packages of bliss. Fun and frivolous all around!
I poked around on line to find a recipe but could only find “full sized” cake recipes, not cupcake recipes. I was a little nervous because it just seems logical, given the country’s on-going obsession with cupcakes, that some food blogger out there would have posted on tres leches cupcakes. Unable to find such a post, I assume I am one of the first!
I settled on The Pioneer Woman’s recipe for tres leches cake. I thought that beating the egg whites and then folding them in would make for a lighter, more fluffy cake able to absorb the maximum amount of cream!
- 1 c. all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 whole eggs (separated)
- 1 c. sugar (divided)
- 1 tsp vanilla
- 1/3 c. whole milk
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1/4 c. heavy cream
Whipped Cream Topping:
- 1 c. heavy cream
- 1/4 c. powdered sugar
- 2 tsp vanilla
Preheat the oven to 350 degrees.
Grease 18 cupcake molds and line the molds with foil cupcake liners. (I believe that if you use all paper ones they will get too soggy and fall apart when you pour on the cream.)
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and gently stir until combined.
Fish and aquaculture are on my mind. Maybe its because I live in Boston, a port city historically reliant on the food of the sea but I think not. It [...]
Fish and aquaculture are on my mind. Maybe its because I live in Boston, a port city historically reliant on the food of the sea but I think not. It is probably because Four Fish: The Future of Our Last Wild Food by Paul Greenberg is on my bedside table.
While searching for the newest TedX Manhattan talks on food I discovered this engaging talk with Dan Barber. The last few minutes are where he really packs his punch on the future of good food. Although it is not really in my nature to agree bald-faced to every word anyone puts forth as fact, I found myself in complete agreement with Barber. The food system that we currently use on land, and are now applying to the sea, does not produce good tasting food and it doesn’t work very efficiently. We should be using science and what you know about biological relationships to build more sustainable, better tasting, and more efficient food. To me, this does not preclude the possibility of GMOs.
Visit msnbc.com for breaking news, world news, and news about the economy Happy 4710! It’s Chinese New Year and it’s the year of the dragon. Chinese New Year is celebrated [...]
Happy 4710! It’s Chinese New Year and it’s the year of the dragon. Chinese New Year is celebrated all over Asia and follows a lunar calendar. As with most holidays, there are special foods associated with New Year.
- Oranges denote happiness, good luck, and abundance.
- Noodles because of their long and winding ways represent life and longevity.
- Fish represent abundance.
I like this one-pot chicken dish from Ming Tsai. I guess it’s dated since its from 2010, but it is simple and that wins big in my book! If you are looking for some more great Chinese New Year recipes check out Jaden Hair’s Steamy Kitchen blog post stocked full of festive recipes.
And of course, if you’re in Boston and you don’t want to cook, check out Bon Me for some light, affordable, and downright delicious fare!
Kid Friendly Bento Box Lunch A small, preliminary study out of the Cornell University Food and Brand Lab indicates that children are not small adults when it comes to food. [...]
|Kid Friendly Bento Box Lunch|
A small, preliminary study out of the Cornell University Food and Brand Lab indicates that children are not small adults when it comes to food. Children do not find the same food presentations appealing that adults do. Children liked the upper limit of colors offered in the study on their plates (six colors) and they liked plates with the entree positioned at the bottom. Adults on the other hand, liked three colors of food on their plates with the entree positioned in the middle.
It makes me think that those school lunch ladies were onto something with those segmented light green trays.
Here is Cornell University’s Press Release. (It includes a link to the full published article.): Kids prefer lots of choices and colors on their plates – Cornell Chronicle Online
My husband and I arrived in Nicaragua early Christmas morning. Christmas here is similar in some ways. People decorate with lights & we could hear a big mass going on [...]
My husband and I arrived in Nicaragua early Christmas morning. Christmas here is similar in some ways. People decorate with lights & we could hear a big mass going on in the middle of the afternoon. However, unlike the 24/7 Denny’s culture in the US most places we’re closed today..
Although not much was open today, we did discover the wonderful fresh juices that can be served as smoothies for a morning treat or with “ron” which we believe to be rum.
We found some legit coffee. Coffee is grown in Nicaragua but because Nescafé is cheaper, the real thing can be hard to find.
Arepas are everywhere we scored some on the street that were served in banana leaves. For 5 cords (about 25 cents US) this salty treat is a great mid–day snack.
Tomorrow we are excited to try a bakery that has pies & tres leches cake. We are also going to taxi out to a lively restaurant that is frequented by locals & has “ron” on every table. I think Ron & I will have some good times in the coming weeks!
First off I cannot believe this is my first post about the Farm Bill! What is wrong with me? How can I claim to be exploring the intersection of food, [...]
The Farm Bill is a huge piece of omnibus legislation that is passed roughly every 5 years since 1933. Seriously, this bill covers it all. From emergency feeding and food assistance programs (think food stamps now referred to as SNAP) to farmland conservation (growing buffers around streams, allowing wetlands to be wetlands) to subsides (market supports for corn and soy) to agricultural research (land-grant universities) to food aid to other countries – you get the picture. It covers much more than policies that effect farms as the name wrongly implies.
I am going to do a monthly post on the Farm Bill to do my part to engage people in food policy. Each post will tackle one little piece of the legislation and give a quick update on what’s happening with the 2012 Farm Bill.
So, stay tuned for more to come on how this one piece of federal policy really and truly impacts all of our lives.
As a part of my final project in graduate school, I made a google gadget using dairy farming data from the U.S. Agricultural Census. Unfortunately I was unable to get [...]
As a part of my final project in graduate school, I made a google gadget using dairy farming data from the U.S. Agricultural Census. Unfortunately I was unable to get the gadget to both function and appear normally on my blog so I have a little picture of it here and a link for you to check it out: http://www.google.com/ig/modules/motionchart.xml
Note how many variables you are able to play around with here. The color and size of the dots that move over time in addition to the x and y axis variables.
I am interested to hear what you think of this. Does the story in the number represent your understanding of dairy farms? Why do you think the numbers look like this? How crazy is the price fluctuation of milk? Please leave your comments and thoughts here.
I am sorry I haven’t published on this blog in over a year. I’ve been busy starting a small food business in Boston called Bon Me. It’s a bright yellow [...]
I am moving out of an active role with the business and I will be moving my focus back to the nexus of food, agriculture, and society. Luckily Bon Me is in good hands and will continue to serve up toasty sandwiches in Boston and beyond!
Ever since the Salmonella outbreak in eggs, which resulted in the recall of 380 million eggs (according to the industry), the media, advocacy groups, farmers, and consumers have all been [...]
Ever since the Salmonella outbreak in eggs, which resulted in the recall of 380 million eggs (according to the industry), the media, advocacy groups, farmers, and consumers have all been in a tizzy over food safety. I don’t intend to belittle the media furry over food safety. It is utterly unacceptable that 380 million eggs must be recalled in an industrialized nation in the 21st century. We have the knowledge, infrastructure, and resources to do better.
I was going to write a couple paragraphs about how the current food safety system came into being, but as I started reviewing my notes from grad school and recalling all the federal agencies involved (USDA, FDA, EPA) I realized I could write a short book. Therefore, I will refer my curious readers to the National Agriculture Law Center’s write-up on the topic of food safety at: http://www.nationalaglawcenter.org/assets/overviews/foodsafety.html It is well worth the read!
The food safety debate is always a heated one with differing groups angling for a specific outcome. Here are a few of the dominate voices you hear time and again. Be it spinach, eggs, orange juice, or tainted hamburgers.
- “Industrial agriculture” is the culprit and “organic farms” are the saviors.
- Food safety has improved greatly but it doesn’t appear that way because detection technology and the rapid exchange of information has inflated small incidents into national scandals.
- The government should not interfere with businesses. Regulations are a slippery slope and if we start regulating everything down to the last grain of rice — we might not be too happy.
- A massive overhaul of the entire system is required either by creating a new food safety entity in the federal government or by giving clear jurisdiction in this area to one of the current agencies.
- Each piece of the supply chain must be held accountable through a tracking system of RFID chips or bar codes.
It is the last one that I will give some discussion to as it is a reasonable step that could be taken immediately and could have a dramatic impact on food safety. Stephen Jannise a nice piece with a great illustration on food safety recalls that you can read on the Distribution Blog. As Jannise suggests in his post, we have this great technology for tracking — why not use it to create a safer food system?
The major concern, and the agriculture and food industry unify on, is cost. One way around this is to create a grant program or pool that small farms and businesses can dip into in order to make the technology upgrades required. Or have the phase in time line long enough that producers and businesses can budget for the upgrades and pass the cost on to consumers. Either way consumers will pay for the technology upgrades either through taxes or through an increased cost in food. Consumers are the main group benefiting from the technology upgrades and therefor we should pay for it.
The benefits are tangible. Small additives will be traceable back to the source cutting down the investigation time and putting a stop to the flow of adulterated food. Fewer people will become ill due to contaminated food. The culprits will be easily identified.
Communication between different segments of the supply chain will improve. Companies, organizations, and farms will be able to track their inventory more accurately — both in quantity and in quality. This will reduce overhead expenses and help farmers and distributors find markets for their products immediately. The data resulting from such technology will illustrate important trends in our food system, such as the traits of companies have the most recalls (big, small, location, industry, etc.) and how far our food travels.
Understanding the food system better will bring about a safer and a more efficient system.