Inspired by those photos, I’ve taken my own screenshots from Bing maps of the JBS Food Canada Inc meat processing facility and the nearby Lakeside Feedyard in Brooks, Alberta. That doesn’t look like good food to me.
Jacques Pépin in an interview with Anthony Bourdain on Pépin’s new book, Home and Away.
Check out Pépin’s comment on whether food should be good for people, at 52:15.
At 56:15, Pépin and Anthony talk about gluten intolerance and allergies.
Julie Beck at The Atlantic – The Instagrams of Food Deserts:
In every region of the United States, the foods shown in Instagrams posted from food deserts had higher cholesterol, sugar, and fat than the posts from non-food deserts. Popular foods differed by region: In the southeast U.S., food-desert dwellers posted a lot of bacon, brisket, and grits, while non-food-desert dwellers posted more peaches, beans, and collard greens. In the Midwest, food deserts were full of hamburgers, hot dogs, and the generic descriptor “meat,” while kale, turkey, and spinach were more popular outside of food deserts.
454 g white button or cremini mushrooms, thinly sliced*
1 head cauliflower roughly chopped – keep greens and stalk if you wish, it’ll all be blended anyways
2-3 cloves of garlic, minced
4 cups waterCanola or other neutral oil for cooking
1 slice bacon – optional
Salt and pepper to taste
- Heat up a pan on medium high, add some oil, and saute the sliced mushrooms until golden brown on both sides. Work in batches with mushrooms only 1 layer deep in the pan.
- Put mushrooms in a pot with the cauliflower and garlic (and bacon). Add 4 cups of water, or enough to cover the ingredients in the pot. Add a few pinches of salt to the pot. Bring the mix to a boil and then let simmer for 15 minutes.
- Put the cooked mixture into a blender and blend on high until the soup is nice and creamy. Add water if needed, in order to keep the soup blending. You may need to blend the soup in batches. Add salt and pepper to taste.
*Old partly dried mushrooms work well in this recipe – I like to check the older/discount racks at the grocery store to see if they have any mushrooms on sale for this recipe.
**This soup freezes well, and I tend to make a lot, freeze it, and have it available for times when I don’t feel like cooking.
Sai Sumar for Lucky Peach – What’s up with bagged milk?:
Ask a Canadian if they drink milk from a bag and, depending on which end of the country they’re from, you’ll get a different answer: Canadians from the east (especially Ontario and Quebec) will say, “Yes, doesn’t everyone? Wait…why are you looking at me like that?” and Canadians from the west (roughly Manitoba to British Columbia), will dismiss you out of hand, “No, that’s fucking weird. It’s not a Canadian thing; it’s an Ontario thing.”
Not quite true. I grew up in Vancouver and we had bagged milk. We actually had bagged milk delivered to our house once a week by Dairyland.I can’t remember when that ended, but it must have been sometime in the early ’90s.
Those milk bags were quite useful in our family. My mom used to wash out the used bags and use them for freezing soups. Once frozen (using the pitcher to hold the bag while it’s in the freezer), you just needed to fold over the top, maybe add a rubber band and it would be fine. For extra freezer protection you could put the soup into another bag which could be more properly sealed.
Those quotes are intentional. Seriously the Juicero is a $700 appliance to squeeze fresh raw organic juice from hand chopped fruits and vegetables in plastic packets. (Not to mention the $5-7 cost of each food packet.)
The machine itself is a white plastic slab roughly the size of a food processor. To get some juice, you insert a pouch that resembles an IV bag and press a button. A couple of minutes later, a thin stream of vividly colored liquid squirts into a glass.
For health nuts willing to pay a premium, Juicero promises the platonic ideal of juice. Plus, the machine never needs to be cleaned.
The article states that the company is developing a compostable package, but what about now? You’re not only throwing away the packaging, you’re throwing away perfectly compostable food inside the packages. Also, you’re not getting any of the fiber that comes along with eating fruits and vegetables – which is an essential part of the nutrition value of those foods.
Do yourself a favour and get a blender. Put some fresh fruit and veggies in it, blend, and drink.