George Lee gave up meat for 100 days after his grandfather died, per his native Taiwan, traditional Buddhist mourning ritual. It was then that Lee “started to feel something that anchored my interest in vegetarian cooking.” Today, Lee is a vegan chef, and Atlas Obscura talks to him about “A-Gong’s Table,” his new cookbook that explores the potential of plant-based foods. https://flip.it/GldfRg #Culture#Food#Foodstodon#Cooking#Thailand
Breakfast of over easy eggs, grits, biscuit and a sausage. Not pictured, sauteed kale because I need my greens. Friend got pancakes with bananas. The pancakes were really good!
The biscuit is good too (it's usually too dry when I had it in the past)
The other places I ate at that I enjoyed: Urban Hui
It was a little trippy to hear Indonesian music as we were eating 😆
And then I ended up chatting a bit with the waiter, who is Indonesian who thought I was too because I was like omg who chose the music! (No, I didn't recognize them, but I did not expect to hear Indonesian music)
This pic is not all... The noodles came later and I think we did order more stuff (this is all for two people, but I have a very good holiday stomach, and only the bok choy was left unfinished by the end)
Yesterday’s humble but low-key luxurious #TGIF dinner at a Chinese mixed rice shop. Please ignore the unsightly way we stuffed tissue paper under the plate, we are not refined people. #MakanApaToday#MalaysianFood#Food
How to Foster Local Food Businesses? Create a Stir
This Kamloops non-profit is feeding the dreams of local chefs passionate about community food systems.
'Amid growing food insecurity in Canada, and the pervasive threat of supply chain disruptions due to the likes of global pandemics and climate change, the Stir is helping create a more vibrant local food economy and a greater sense of food sovereignty. '
.. launched by students to save groceries from the landfill. They’re helping to cut food bills & climate emissions.
"a lot of produce doesn’t make it to grocery store shelves when fruits and vegetables are considered to be misshapen, not the right size or slightly damaged.
.... the problem of oversupply, when too much of one food item is grown or distributed and doesn’t match market demand"- it is dumped!!
In this week's The Tastiest newsletter, we invited Michelle, the creator of @SiftandSimmer, to share her tips and recipes for making dim sum. Here's her @Flipboard Storyboard, which has recipes for all your brunch favorites, from siu mai and spring rolls to silky mango pudding. There's even a method for how to cook chicken feet, if that's what floats your culinary boat. Sadly, the Storyboard won't make you magically acquire the skills to fold and wrap dumplings, but there are plenty of tips and diagrams so you can start practising.
Meet Louisa Moje! She is the creator of Food Plus Words and Flipboard's newest food writer-in-residence.
Check out a few of her Magazines to follow, featuring her favorite recipes:
Easy Recipe Ideas: Looking for easy recipes for dinner, breakfast, lunch, sides, appetizers, or desserts? You'll love this magazine! @easy-recipe-ideas-foodplusword
UN food agency’s supplies in Gaza will run out in a matter of days.
Palestinians gather to receive food cooked by a charity kitchen, amid shortages of aid supplies, after Israeli forces launched a ground and air operation in the eastern part of Rafah, on May 8, 2024 [File: Hatem Khaled/ Reuters]
America's dining scene has been overtaken by chains — not just Chipotle, Chili's and Starbucks but local restaurants that open up multiple spin-offs in cities, neighborhoods and even streets. Is all this flattening and homogenizing the dining experience? Or are there upsides too? @Eater has built this @Flipboard Storyboard exploring the issue from all angles. Tell us in the comments what you think.
Well referenced article by a thinktank based in #Pakistan summarizing the mechanism for #ClimateChange derived food inflation being observed in the country.
Doesn't add anything new except the fact none of the listed issues are predictions - they are observations and cited.
#ClimateCrisis is here, and as in the Global North, farmers/gardeners can see it clearly, but the rest barely.
American Medical Missions Trapped in #Gaza, Facing Death by Dehydration as Population Clings to Life
“We’re continuing to work around the clock with the government of Israel and with the government of Egypt to work on this issue,” the State Department said.
by Ryan Grim, Hind Khoudary
May 13 2024
"Upward of 20 American doctors are trapped in Gaza as a result of Israel’s post-invasion closure of the #Rafah border crossing into Egypt, according to sources with knowledge of the plight of two ill-fated medical missions.
"Israel has blocked #fuel, #food, and #water from entering Rafah for over a week, leading to severe #dehydration among the general population, as well as among the doctors on mission."
‘Treat food companies like cigarette companies who are trying to get us addicted’
“Ultra-processed foods are designed to make us overeat and are causing both the obesity and mental health crises in the UK, says scientist and author Tim Spector.”
‘Treat food companies like cigarette companies who are trying to get us addicted’
“Ultra-processed foods are designed to make us overeat and are causing both the obesity and mental health crises in the UK, says scientist and author Tim Spector.”
Bringing back this gem of a snack! And I swear to the godless universe, if you say “put raisins on it” I will report & block yer ass faster than you can say peanut!
Oh, my! Excellent chili. It's the best so far. Tempeh-based, it's a whole-food non-animal chili. Also fits a vegan diet. Tempeh is homemade. Zero added salt. Substantially more than a single serving.
High levels of ultra-processed foods linked with early death, brain issues.
I found that for me, it was much easier to cut out highly-processed foods altogether (I went on a whole-food non-animal diet) that it was to "cut back." By cutting them out altogether, I lost my taste for them in just a few weeks.
"Ultra-processed foods are ready-to-eat/heat industrial formulations made mostly or entirely from substances derived from foods, including flavors, colors, texturizers, and other additives, with little if any intact whole food."
That's the definition from a BMJ study of the effects of UPF on all-cause mortality (not good).