Every week, I read tons of news, primarily related to food, health, wellness and sustainability. On any given day, you’ll find me sharing links to relevant news stories and recipes on Twitter and sometimes on Green Your Plate’s Facebook page.
Here are some of the items that caught my eye in the Internet sphere over the past week:
- Pink slime, a filler ingredient that’s sometimes included in ground beef, is “pet food for kids”, says one prominent nutritionist. The USDA announced this week that schools will have the option to opt out of receiving beef which contains this “lean finely textured beef”. But why not just eliminate it completely?
- Hold off on that shaker until you read Salting food – when’s the right time?
- Some weeks you have your cooking act together and some weeks you don’t. If you’re on the ball, you can make the week’s lunches ahead of time and freeze soup in single servings. For those super-busy weeks, here are 10 ways to dress up canned soup.
- What’s the most meaningless word on food labels? Marion Nestle hazards a guess.
- It sounds like the life of a cookbook ghostwriter for a major chef is not so glamorous.
- Perhaps you’ll need to build an addition onto your house to store this steampunk wine corkscrew.
- Just in time for our balmy Minnesota weather, Mark Bittman presents skewered grilled fruit with ginger syrup.
- Who needs to buy Peeps when you can make these super-cute homemade marshmallow chicks and chocolate marshmallow bunnies. Better yet, who wants to make these for me?
- And, here’s a new video series to check out that showcases local food, local chefs and local flavor – Above the Burner. Episode 1 below features Cafe Levain’s Adam Vickerman rocking a chicken and polenta dish while Kieran’s bartender Ben Quam mixes up a delectable Kentucky Side Car cocktail. Future episodes will be posted on the Above the Burner website.
Above the Burner Episode 1 from Keane Amdahl on Vimeo.
Happy Friday, everyone!
