This talk might be a few years old, but he brilliantly breaks down the history of food in North America.
Mark Bittman on what's wrong with what we eat | Video on TED.com
Tuesday, November 30, 2010
Monday, November 15, 2010
I can cure ham!
I may have jumped the gun a little early, but after about 6 months of curing, I cut into the ham.
It's pretty salty, but the consistency is right and there is a hint of the curing spices. Best of all, I didn't get sick after eating pork that's been hanging around for half a year!
It won't win any awards, but I look forward to pulling out the meat slicer and a melon.
I'd definitely do it again, with a larger, rounder cut of meat so that the salting is more uniform. Might be worth trying to find some wild boar, blame any inconsistency on the 'gamey' flavour of god's wild creatures.
Barton Seaver: Sustainable seafood? Let's get smart | Video on TED.com
Barton Seaver: Sustainable seafood? Let's get smart | Video on TED.com
Great little talk (~9min) on the need for "restorative" seafood. Going beyond just maintaining the current situation with 'sustainable' practices, we must decrease our impact and give the oceans a chance to heal. Chalk one up for urban fish farming...
Great little talk (~9min) on the need for "restorative" seafood. Going beyond just maintaining the current situation with 'sustainable' practices, we must decrease our impact and give the oceans a chance to heal. Chalk one up for urban fish farming...
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