The Food Almanac: Friday, April 5, 2013

Legends Of New Orleans Dining
In 1910 on this date, one of the most important New Orleans restaurateurs of all time was born. Thirty-six years later, Owen Edward Brennan founded Brennan's. He was later joined in the business by his siblings Adelaide, John, Ella, Dick, and Dottie, and then by his sons Pip, Ted, and Jimmy Brennan. What came out of that combination was a style of grand dining that dominated the high end of the scale for decades. In its evolved form, it still does.

Owen E. Brennan's first business was the Absinthe House, which he opened in 1943. He was a congenial host, and the place became a celebrated hangout. A running joke was that people would go to the Absinthe House to complain about Arnaud's. Owen duly reported this to his friend Count Arnaud Cazenave. Count Arnaud came back with a fateful challenge: "If you think you can do it better, why don't you open a restaurant yourself? No Irishman can serve French food!"

Owen leased the Vieux Carre Restaurant (across the street from both the Absinthe House and Arnaud's) and opened Owen Brennan's French & Creole Restaurant. Brennan's was a success from the outset. Its freewheeling style--calling the food French cooking, but serving whatever sounded good to the customers--changed the way first-class dining rooms operated. It did so well that the landlord insisted on a piece of the business when the lease came up for renewal. Owen told him to stick it, and found a new location on Royal Street.

A few months before the new Brennan's was to open, Owen attended a dinner of La Confrerie des Chevaliers du Tastevin, a gourmet society of which he was a member, at Antoine's. He ate and drank well. He died in his sleep that night. He was only 45. He left a legacy of hospitality that lives on in all the Brennan restaurants, and those owned by people who worked in them. I wish I had met him.

Legends In Winemaking
Today in 1994, Andre Tchelitscheff died, ending the most influential career in the history of California winemaking. Born in 1901 in Russia, Tchelistcheff worked in the French wine business before going to California as Prohibition ended. At Beaulieu Vineyards he pioneered methods of winemaking and wine marketing that made them what they are today. Tchelitscheff planted French grape varieties and blended wines in a French way, but used American oak barrels for aging. He also was the first to use cold fermentation, and developed methods for protecting vines from disease and frost. His laboratory and wine library was the most respected source of information about viticulture for decades. When you drink a Napa wine especially, you are benefiting from Tchelistcheff's legacy.

Legends In Seeds
W. Atlee Burpee, who founded the seed company that bears his name, was born today in 1858. His company sold seeds nationwide by mail order, and the varieties of plants whose seeds he sold became dominant just by that fact.

Legends In Dairy
Today in 1881, Edwing Houston and Elihu Thomson received a patent for a centrifuge that separated cream from raw milk. It made possible all those creamy soups and sauces we love so much. Cream--practically a sauce unto itself--is a magic ingredient. So much so that restaurants overuse it, sometimes winding up with too many dishes that taste the same. When you find more than fifteen percent of a restaurant's non-dessert menu made with a substantial amount of cream, you are in a restaurant with a failure of imagination.

Today's Flavor
In honor of Owen Brennan, whose grand Breakfast at Brennan's redefined the upper limits of the meal, today is Fancy Poached Eggs Day. Most of the egg creations on Brennan's menu were French classics revived by Chef Paul Blange. It shortly became clear that the ones people liked most were poached eggs (which few restaurants offered in the 1940s) set atop some flavorful food (ham, crabmeat, creamed spinach), and covered with hollandaise. From that came the endless variations we find today in any restaurant that serves Sunday brunch. The restaurants love such dishes: few menu items carry as low a food cost percentage as do eggs.

Deft Dining Rule #168:
If you want to see how good a breakfast chef is, ask for coddled or shirred eggs. If they make either without question, you have a winner.

Annals Of Salt
On this day in 1930, Mohandas Gandhi took a group of his followers to a salt flat and began collecting salt from the ground, in defiance of a British rule that all salt had to be bought from England. He was arrested immediately, but scored a moral victory.

Gourmet Gazetteer
Benedict, KS 66714 is in the southeast corner of Kansas, ninety miles east of Wichita. It's a town of 73 people (down from 103 ten years ago), all living in a grid of perfectly square blocks. Most of those blocks are home to many more trees than people, with only three or four houses on each. Benedict first appeared on a map in the 1880s, when the Atchison, Topeka and Santa Fe Railroad touched the Verdigris River here. Farming has always been the main occupation, but the Dust Bowl years were hard on Benedict. Discovery of oil and gas boosted the population in the 1950s. It's not enough to support a restaurant, though, and you have to drive eight miles to Buffalo and Drakes Place Cafe to get a bite to eat. I wouldn't bet on getting eggs Benedict there, either.

Edible Dictionary
eggs Benedict, n.--Poached eggs set atop grilled ham on some kind of biscuit or toast, with the entire stack topped with hollandaise. Eggs Benedict are universal in restaurants serving brunch or fancy breakfasts. Many variations on the idea exist, enough that some menus show a category of "benedicts" or even "bennies." Many other ingredients have been used in lieu of the ham, ranching from other meats to fish to vegetables. How the dish was created is a subject of dispute, with several authoritative sources each telling a different story. Most agree that eggs Benedict became popular early in the 1900s. Several different people named Benedict have been put forth the person who was present at its invention. Food writer Elizabeth David says that it descended from an old French dish made with salted, dried codfish. The main data worth knowing are a) the bread on the bottom needs to absorb the water from the poached eggs without getting soggy, and 2) the hollandaise has to be flavored with a touch of red pepper.

The Old Kitchen Sage Sez:
Non-iodized table salt is the purest salt in the history of salt-making. I can't think of a reason not to use it.

Food Namesakes
Alberto "Cubby" Broccoli, the producer of the James Bond movies, was born today in 1909. Not only does he have a food name, but one of his ancestors actually created the vegetable by hybridizing cauliflower. . Gregory Peck was born today in 1916. . Daniel Bakeman was the last surviving soldier from the Revolutionary War when he died today in 1869. . The Lord of the Satsuma Clan, which lived on the island of Kyushu in Japan, invaded Okinawa on this date in 1609.

Words To Eat By
"Without butter, without eggs, there is no reason to come to France."--Chef Paul Bocuse.

Words To Drink By
"Bad news isn't wine. It doesn't improve with age."--Colin Powell, former Secretary of State, born today in 1937.

Mussels at Maxim's.

Today, April 7th …

In 1893 the famous Parisian restaurant ‘Maxim’s’ opened on this day. Or it might have been the 23rd. The confusion was discovered too late to change yesterday’s “Tomorrow is …” line, but luckily this day is also the anniversary in 1972 of the gangland killing of Mafia boss “Crazy Joe” Gallo at Umberto’s Clam House in Manhattan. Luckily for the Old Foodie that is, not for Crazy Joe, terminated in the middle of his 43rd birthday dinner of spaghetti with clams, because the bivalve theme is still OK.

One of Maxim’s specialties is “Billi Bi” soup – a cream soup of mussels with white wine, named for the tin magnate William B Leeds (affectionately know as – Billi B to his friends). The dish was not invented for him – mussel soup is popular in many regions of France, in particular in Brittany where it is often made with saffron. The name change is an example of currying favour with a wealthy patron by re-naming his favourite dish in his honour.

The French are masters of the art of making soup from the produce of the sea, and they should be, because they have been practicing for centuries. One of the earliest French cookbooks, “The Viander de Taillevent”, dates from the last few decades of the fourteenth century, although the recipes are much older. Taillevent rose from being a kitchen boy to the master cook of Charles V, and his manuscript has many recipes for fish and seafood. Here is a small sample.

Oyster ragout.
Scald them, wash them well, and fry them in oil. Take browned bread, puree of peas or some of the water in which the oysters were scalded (or other hot boiled water), and wine (mostly), and sieve. Take cassia, ginger, cloves, grains of paradise and saffron (for colouring), steeped in vinegar. Add onions fried in oil, and boil together. It should be very thick. Some do not boil the oysters.

Cook them in water with some vinegar and (if you wish) some mint. When setting them out, add some Spice Powder. Some wish butter with them. Eat them with vinegar, Green Verjuice Sauce, or Green Garlic Sauce. You can make some ragout from them if you wish.

Mussels with mint. Interesting!

In case it is Maxim’s anniversary, you could finish with a Tarte Tatin – sort of upside down caramelised apple tart - the restaurant’s dessert specialty.

Monday, April 1, 2013

My 49 Day Juice Fast - Day 49 COMPETED

I got through the juice fast and really found it was quite easy! Almost so much that I could have continued. I had my blood taken last Monday so am "patiently" waiting to hear from the Dr. She has them but I haven't heard nor seen anything yet, even with 3 calls, 3 days into the office. So here I wait.

I am now 2 days into eating completely raw. Well actually 51 days if you count the juice fast. So I will be posting about that every week. I have enjoyed the food thus far and am excited to try new recipes. I LOVE the borrito recipe, but have already altered it to fit my taste buds. But that I will post about on my Raw Food eating post here. I am going to set a goal of 3 months completely Raw.

With the 49 day juice I had anticipated losing more weight than I did. But then again that was not the purpose for the fast. It was to get my liver back into work mode. So if my body was in healing mode that would be purpose for my body not really responding to losing weight but more into healing.

As soon as I get my blood results I will post how my liver tests are. More to come.

If you seek to regain or gain health, check out my Holistic Health Coach site, get your free book from me and fill our your Health History form and we can chat.

Essential Oil - Lemon Essential Oil and some uses

Lemon Essential Oil

  • Use 1𔃀 drops of lemon essential oil to remove gum, oil, grease spots, glue or adhesive, and crayon from most surfaces.
  • Combine 2𔃁 drops of lemon essential oil with water in a spray bottle to help cleanse and sanitize surfaces.
  • Place a drop of lemon essential oil on oily skin or blemishes to help balance oil glands and minimize oil production.
  • Soothe corns, calluses, or bunions by rubbing lemon essential oil on the affected area morning and evening.
  • Massage lemon essential oil into cellulite to help improve circulation and eliminate waste from cells.
  • Add lemon essential oil to your morning tea or breakfast shake for a refreshing pick-me-up.
  • Inhale lemon essential oil or place a few drops on a cotton ball to replenish your mind, body, and spirit.
  • Add 10󈝻 drops of lemon essential oil to a gallon of carpet cleaning solution to help pull out stains, brighten carpet and rugs, and leave a fresh smell in the room.
  • Add several drops of lemon essential oil to a chicken marinade for a delicious dinner.
  • Place a few drops of your favorite citrus essential oil on a cotton ball and put in the refrigerator to help eliminate odors.

My story in recipes

This may not be a traditional looking wedding cake but it may just be the most delicious wedding cake that I've ever made. The bride and groom that I created this special cake for requested a red velvet cake with cream cheese icing. Period. I wanted to create a cake that was not only delicious but also represented the theme of the wedding, the newly married couple and their newly formed family. I used white chocolate to create simple leaves to vine up around the cake. I also made a chocolate peanut butter nest out of chow mein noodles to adorn the top of the cake and inside the nest - gum paste bride and groom birds and six tiny baby birds. (One for each of the children in this precious family.) The cake turned out really cute but even more importantly, it was delicious!

Red Velvet Cake
2 ¼ cups flour
1 ½ teaspoons baking soda
pinch salt
1 cup buttermilk
1 Tablespoon white vinegar
1 teaspoon vanilla
2 eggs
2 Tablespoons cocoa
1 ounce bottle red food coloring
12 Tablespoons butter
1 ½ cup sugar

Grease and flour w 9” round cake pans. I ALWAYS use parchment circle in the bottom of my cake pans.

Whisk flour, salt and baking soda in bowl.

Whisk buttermilk, vinegar, vanilla and eggs.

Mix cocoa with food coloring until paste forms.

Beat butter and sugar on medium speed in mixer for 2 minutes.

Add 1/3 of flour mixture. Add ½ buttermilk mixture. Repeat.

Scrape into prepared pans.


16 Tablespoons butter
16 ounces cream cheese
1 1/2 teaspoons vanilla
4 cups powdered sugar
3 Tablespoons heavy whipping cream
pinch salt

Combine ingredients in mixing bowl and blend until smooth.

6 tiny baby birds to represent the couple's six children.

Non traditional wedding cakes are becoming more popular all the time. I think I like this trend.

Red Velvet Cake
2 ¼ cups flour
1 ½ teaspoons baking soda
pinch salt
1 cup buttermilk
1 Tablespoon white vinegar
1 teaspoon vanilla
2 eggs
2 Tablespoons cocoa
1 ounce bottle red food coloring
12 Tablespoons butter
1 ½ cup sugar

Grease and flour w 9” round cake pans. Whisk flour, salt and baking soda in bowl. Whisk buttermilk, vinegar, vanilla and eggs. Mix cocoa with food coloring until paste forms. Beat butter and sugar on medium speed in mixer for 2 minutes. Add 1/3 of flour mixture. Add ½ buttermilk mixture. Repeat. Scrape into prepared pans and bake 25 minutes at 350.

The Ultimate Chocolate Blog

Whole cacao beans are not always easy for the average consumer to find. And when you do find them, the beans need to be shelled, which is a messy process that may leave you vacuuming your kitchen for a week. So one way to make chocolate 'from the bean' in your own kitchen is to use cacao nibs. These are considerably easy to find compared to whole beans, and the shells have been removed, so you will have less of a mess to clean up after you have made your home-made chocolate.

I have recently used three brands of cacao nibs that are readily available in stores (and online). Giddy Yoyo (Toronto), Camino and Organic Traditions.

Giddy Yoyo sells Wild Ecuadorian Heirloom Cacao in 454 gram (1 lb) bags, which is the largest package size that I have found in stores (at HomeSense). The flavour was mild and not too acidic. Giddy Yoyo also makes and sells raw chocolate and promotes a raw food lifestyle. I made chocolate from these raw cacao nibs once, then I roasted them to taste the flavour difference. Truthfully, I preferred the roasted flavour of my homemade chocolate best (see below for roasting instructions).

Camino sells 100 gram bags of organic and Fair Trade cacao nibs that come from Peru. Also raw, these nibs were tangy and acidic and offered a lot of bold flavour to my homemade chocolate. Once roasted, they also made for a great snack 'as is', if you can get used to the flavour of unsweetened nibs. Camino is available in many stores across Canada, like Loblaws and Superstore and these nibs can also be purchased online. I bought three cases!

Organic Traditions offers nibs in 227 gram (1/2 lb) bags. Also a little acidic, these are probably the most widely available in Ontario I have found them at both Independent Grocer and HomeSense. With an unspecified origin, the packaging lists these nibs as organic. They are also raw.

I have seen nibs at American grocery stores in the health food section and I am sure that a health food store in your area would carry them. Or you can purchase nibs in both small and large quantities from Nuts.com (1 lb, 5 lb and 20 lb bags). They also sell peeled cacao beans, although they are more expensive and basically the same thing. Also, Nuts.com sells a Criollo variety of unpeeled cacao beans. While you are on their website, check out the cacao butter selection. Cacao butter is not easy to find, but you may want to add some while making chocolate to 'grease' your mixing equipment.

Where else you can buy cacao nibs online? Navitas Naturals Online sells 4 oz, 8 oz and 16 oz bags. In Canada, Upaya Naturals sells a Sunfood brand online. And for those serious about making fine flavor chocolate, make sure you visit the Chocolate Alchemy website for nibs or beans. For people on the other side of the world, Life Foods - a New Zealand website also sells cacao nibs.

If you are starting a chocolate business and looking for a steady supplier of cocoa beans and nibs, check the more recent list that I have posted on the blog here: http://ultimatechocolateblog.blogspot.ca/2016/08/where-to-buy-cocoa-beans-nibs-and-other.html.

Roasting Instructions for Cacao Nibs

To roast cacao nibs, pre-heat your oven to 300 F. Spread the nibs out on a cookie sheet and bake for 12 to 15 minutes (check them at 12 minutes and stir to ensure that the smallest pieces are not burning). Take them out of the oven when they start to smell like baked brownies.

  1. Grind 4 oz of roasted (or raw if you prefer) cacao nibs in a small, single blade coffee grinder. Pour into a bowl and set aside.
  2. Grind 2 ounces of dry sugar crystals (coconut or cane sugar) in the same coffee grinder. Add the scraping of one vanilla bean if you like and grind with the sugar. Add to the bowl with the cacao beans.
  3. Pour the ground cacao beans, sugar and vanilla bean into a dry blender. Start to blend on high. Let mix for a few minutes.
  4. Meanwhile, melt about a 1/2 ounce of cacao butter over a double boiler or in the microwave (for 2 minutes on half power). Add to the blender. You will notice your chocolate becoming liquid as your blender warms up and the warm cocoa butter also begins to melt your chocolate.
  5. Ensure that your blender is not overheating. Turn on and off if it is and try to blend for about 10 minutes in total.

For choosing moulds, I find the thinner the pieces, the better the taste since your chocolate will be a little gritty still (you need to upgrade your equipment and spend about $300 on a 'chocolate refiner', also called a melangeur, if you want to make smooth chocolate at home. To buy one, search 'Santha' or 'Premier Chocolate Refiner' in Google).

Contact me at info at ultimatelychocolate.com if you have any concerns with your homemade chocolate project or this recipe. Good luck!

Below are some pics of the chocolate that I have made in my blender and Ninja smoothie attachment (which works better than the three-blade larger blender attachment), and although some can look perfectly smooth in photos, don't be fooled, blender chocolate still has a little unrefined grittiness to it. But the pride of making it yourself ensures it always tastes great :-) .

The Food Almanac: Friday, April 5, 2013 - Recipes

Last week it snowed. I know it's supposed to be spring, but we still got snow and the entire family was "snowed in" at home. I decided to make something hearty and comforting for lunch. These stuffed shells fit the bill because my family loves pasta. I loved how impressive the dish looked when it came out of the oven. I thought stuffing all the pasta shells would be a pain, but it was pretty easy and quick. I will definitely need to buy another box of these large shells and the next time I make them. I hope it's warm and sunny outside. :)

3 tablespoons Olive Oil, divided
6-8 cloves garlic, finely chopped, divided
2 medium onions, finely chopped, divided
Salt and pepper (to taste)
2 tsp dried oregano
1-2 tsp crushed red pepper flakes or to taste
1 Tbs dried basil or a large handful fresh basil minced
1-2 tsp brown sugar (to taste)
1lb of lean ground meat (beef, chicken or pork)
1lb box of large size pasta shells
1 jar favorite pasta sauce (45oz bottle)
1 cup chicken broth or bullion and water equivalent
1lb bag frozen chopped spinach, defrosted
Freshly grated nutmeg, about 1/4 teaspoon
3 cups fresh cottage cheese or ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg lightly beaten
8oz of shredded mozzarella cheese

Brown lean ground meat (I used ground chicken) with medium onion and 3-4 cloves of garlic finely chopped in two tablespoons of olive oil.

Season meat with:
* Salt and pepper to taste
* dried oregano
* crushed red pepper flakes
* dried basil
* brown sugar

Add 1 jar favorite pasta sauce and one cup of chicken broth (I just measured the broth in the pasta jar so I could rinse all the sauce out of the jar)

Simmer the sauce on medium heat for 10 minutes. Taste the sauce for seasoning.

Next defrost your spinach and wring it dry. Then saute 1 medium onion and 3-4 cloves of garlic in a tablespoon of olive oil. Added spinach, grated nutmeg and season with a little salt and black pepper. Allow to cool a little before proceeding.

When the spinach mixture has cooled down, mix in the ricotta cheese and Parmesan mixture and egg.

Now fill the pasta shells with the spinach/cheese filling. Place over 2/3 of the pasta sauce in a baking dish. Top shells with remaining 1/3 of meat sauce and shredded mozzarella cheese. Bake in a 375 degree oven for 25-30 minutes. Serve hot. Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

It began when Stewart discovered that her drinking companion, a landscape designer and writer, didn't like gin. She was flabbergasted.

"I said, 'How can you not be interested in gin?!'" Stewart remembers. "It's all distilled plants. Juniper, coriander, citrus . . ."

As the evening wore on and more gin was consumed, Stewart came to a startling epiphany: Every single bottle behind the bar was filled with plants. Grapes! Corn! Barley! Somebody should write a book about it!

Now it was Stewart's friend's turn to have an epiphany. Stewart was already the author of several books about plants and gardening, including Wicked Plants and Flower Confidential. Why shouldn't she be the one to write that book about plants and booze?

"Fortunately," says Stewart, "I was able to read my handwriting the next morning." And now, after several years of serious research, The Drunken Botanist has finally arrived in bookstores. Stewart herself will be in town next week to do a few readings and sample plants in all their fermented and distilled glory.

Take Fernet Branca, for instance. Production of this bitter Italian digestif is said to consume three-quarters of the world's saffron supply. That figure set off Stewart's bullshit detector. So she did a little sleuthing and learned, via liquor industry trade journals, that Fernet Branca produces 3.85 million cases annually. And then she did the math. If Fernet Branca used as much saffron as rumored, each bottle would contain one-sixth of an ounce, which sells at wholesale for about $25. A bottle of Fernet Branca retails for between $20 and $30. There's no way the manufacturers could afford to use that much saffron.

"It's a little thing," says Stewart, "but it drives me crazy! Any story involving a famous person, like Benjamin Franklin or Cleopatra, I'm always suspicious and say, 'No, they didn't!' And then I'll go back to the primary sources, like an original document from Germany that was written 200 years ago."

"In the United States," Stewart says, "I'm happy to see distillers moving away from secrecy. People are interested in what's in the bottle. It's why it's special. It's not like anyone is going to steal the recipe. It's about more than going to the spice store and buying some ingredients. It's about the process and the technology."

The Drunken Botanist is filled with plenty of discoveries, both large and small. Did you know, for instance, that in 1938 a chemist discovered that a plant steroid derived from sarsaparilla could be used to manufacture progesterone, a discovery that paved the way for the birth control pill? Or that bottlers of Poire Williams, a French pear brandy, get the pear in the bottle by slipping the bottle over the pears when they're still tiny and then letting them continue to hang from the tree as the pears grow to full size?

Stewart also very considerately includes drink recipes and growing tips for those brave enough to attempt their own cocktail garden. "Start with things you like to use in your drinks," she advises, "and what works well in your climate." A lot of fun can be had by growing specialized varieties of certain herbs, like the mojito mint from Cuba for (what else?) mojitos or the Kentucky colonel mint for mint juleps. And for city apartment dwellers, she recommends BrazelBerries, potted blueberries and raspberries that don't require trellises to grow properly.

Although Stewart was unaware of the Reader's Cocktail Challenge feature, at one point, she appears to be issuing a direct throw-down: "It does not appear that anyone has had the wit or courage to invent a cocktail that uses cassareep [a syrup made from cassava root] as an ingredient—yet."

What else might inspire the bartenders of our fair city?

"A lot of vegetables are not used very much in drinks," Stewart offers. "There's a whole side of the vegetable world: squash, radishes, turnips, carrots, beets—although I have had fantastic beet cocktails—pumpkins, ramps. Do you have ramps in your part of the country?"

Stewart will be reading from and discussing The Drunken Botanist on Monday 4/8 at 7 PM at The Bookstall at Chestnut Court (811 Elm, Winnetka) and on Tuesday 4/9 at at the Standard Club (320 S. Plymouth Ct.) at 11:30 AM and Anderson's Bookshop (123 W. Jefferson, Naperville) at 7 PM.

Wednesday, December 4, 2013

First Stake to be Created in Togo This Sunday

Missionaries serving in the Benin Cotonou Mission report that the Church will organize its first stake in Togo this Sunday. The Church in Togo organized its first and only district in Lome in December 2009 making just four years for the district to become a stake - perhaps the shortest period of time in the history of the Church in modern times for a district to become a stake in a country that has previously never had a stake organized before. The Church has also experienced rapid congregational growth as the number of branches has increased from one in 2005 to five in 2012 and 11 early 2013. Missionaries also report that a twelfth branch will be organized shortly (Kodjoviakope) and that a new member group or branch will also be created soon in the Baguida area. The advancement of many of the branches into wards is a testament to good member activity and convert retention rates as recently organized branches have quickly reached the minimum standards to function as wards.

For more information on the Church in Lome please refer to a recently completed case study here.

In Search of the Original Maryland Fried Chicken


I've seen a fair number of British recipes in which the dish is served with bananas, which just puzzles me

It's because Escoffier served it with a banana. Escoffier is considered The First Great Chef, and if Escoffier says it should be served with bananas, then you better serve it with bananas.

I personally would be far too scared to disobey Escoffier, Victor!

The Old Foodie might find it a bit ironic that he should write about Chicken a la Maryland just days after the anniversary of the sinking of Titanic. On the lunch menu for April 14, 1912 we find this very dish was served. (A copy of that menu recently sold at auction, according to Yahoo News.)

Now, to go and make some -- it sounds delicious!

Hi Anonymous, whoever you are! I wonder if the final dinner menu was already known at the time of article? As you say, a great dish, although I am not convinced about the bananas!

Robin Norton UK(classically trained chef in another life) I am looking up Chicken Maryland recipe for a celebration meal for our 50th anniversary, having met and married in Australia in the 1960,s when Maryland was a then meal but is now Retro. The recipe was as Escoffier listed except no Bechamel ( Aussies loved gravy).

A correction to my earlier post.The Maryland recipe used crumbed pan fried chicken breast

Thanks Robin, I love it when a post strikes a personal chord for someone.

April 2021 Events for the Food Policy Enthusiast

The Hunter College NYC Food Policy Center has compiled a list of events in April to keep you engaged and up-to-date on the latest discussions about food justice and policy. If you have an event you would like to add to our list, please email us at [email protected]

Tackling Child Undernutrition at Scale: Insights from National and Subnational Success Cases

Organized By: The International Food Policy Research Institute (IFPRI) and Exemplars in Global Health

When: Thursday, April 1, 9:30-11 AM EDT

Length: 90 minutes

About: In this free online webinar, IFPRI General Director, Johan Swinnen, and IFPRI Senior Research Fellow, Purnima Menon, will be joined by a panel of speakers for a discussion on childhood undernutrition. The event will bring together research from IFPRI’s Stories of Change and Exemplars in Global Health, using lessons from these two global research programs to provide insight into solutions to child undernutrition across the world.

Registration: Here

Farm Tour for Kids at The Battery Urban Farm

Organized By: The Battery Conservancy

When: Thursday, April 1, 3-4 PM EDT

Length: One hour

About: Get your family out of the house and into the spring sunshine for a kid-friendly, in-person tour of the vegetable garden at The Battery Urban Farm in downtown NYC. The tour is intended for families with children under the age of 13. COVID-19 safety precautions will be in place.

Registration: Here

The Kitchen Without Borders: Recipes and Stories from Eat Offbeat’s Refugee and Immigrant Chefs

Organized By: The Museum of Food and Drink (MOFAD)

When: Thursday, April 1, 7-8 PM EDT

Length: One hour

About: Eat Offbeat founder Manal Kahi will be joined by chefs Mariama, Nisran, and Rachana, to discuss the work of Eat Offbeat and launch their new cookbook, The Kitchen Without Borders. Launched in 2015, Eat Offbeat is a catering and meal delivery service staffed by chefs hired through the International Rescue Committee (IRC). Join the webinar to learn more about their work and speak with the chefs. Read more about Eat Offbeat from the NYC Food Policy Center here.

Registration: Here

Food Talk Live with Dani Nierenberg

Organized By: The Food Tank

When: Thursday, April 1, 2 PM EDT and Friday, April 2, 2:30 PM EDT, more dates to follow

Length: Ongoing event, each session is roughly 30 minutes to one hour.

About: Join the Food Tank’s Dani Nierenberg for an ongoing live series featuring guests from across the food industry discussing important food news. The April 1st event will feature Pete Ritchie, Executive Director of Nourish Scotland, and Chantal Clement, Deputy Director of the International Panel of Experts on Sustainable Food Systems (IPES-Food), and the April 2nd session will feature Dr. Mark Hyman in conversation about his new book, The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World.

Registration: You can find links to tune in live to each session here, or you can listen to past sessions on Apple Podcasts.

Biomigrations: Food Sovereignty, Security, and Justice in the Americas

Organized By: The Berkeley Food Institute, The Graduate Assembly, Multicultural Community Center, Native American Studies Department, Othering and Belonging Institute, Latinx Research Center, and Center for Latin American Studies

When: Friday, April 2, 12–5 PM PST, and Saturday, April 3, 10–3:30 PM PST

Length: 10.5 hours over two days.

About: This free two-day conference will explore food sovereignty, food justice, and food security, connecting scholars, community members, and artists in a discussion that centers on the work and experiences of black and Indigenous communities and human relationships with the land and the nonhuman world.

Registration: Here

Edible Education 101 Online Course

Organized By: UC Berkeley and the Edible Schoolyard Project

When: New sessions each Wednesday through April 28 (previous lectures from January available on the Edible Schoolyard Project website)

Length: Ongoing, weekly sessions through April 28

About: Edible Education 101 is a hybrid free public lecture series and for-credit class. Organized by the Edible Schoolyard Project and UC Berkeley, the semester-long course was created by Alice Waters, renowned founder of Chez Panisse Restaurant and the Edible Schoolyard Project. The course, now in its tenth year, features lectures from individuals working to increase food justice, including chef and cookbook author, Bryant Terry, and 5th generation family farmer, Nikiko Masumoto. The theme for this year’s course is Seasons of Social Justice.

Registration: Each week a new lecture from the course is posted on the Edible Schoolyard Project website link to view them here

Developing Sustainable Fiscal Policy for the Food System: UN Food Systems Champions Network Panel Series

Organized By: The Food Tank, the International Fund for Agriculture Development (IFAD), the Global Alliance on the Future of Food

When: Tuesday, April 6, 9 AM EDT and Tuesday, April 27, 9 AM EDT

Length: Not available

About: Hosted by The Food Tank’s Danielle Nierenberg and Ruth Richardson, this free event is part of a virtual monthly panel series featuring members of the UN Food Systems Champions Network. The theme for the April 6th session is “Developing Sustainable Fiscal Policy for the Food System, ” and will feature Gabriela Cuevas Barron (Inter-Parliamentary Union), Lasse Bruun (50by40), and Vijay Kumar (Rythu Sadhikara Samstha), and the April 27th session is titled “Investing in a More Resilient Food System,” with panelists to be announced soon.

Registration: Here

Punishment & Profit: Food & Commissary

Organized By: The Green Space

When: Tuesday, April 6, 7-8 PM EDT

Length: One hour

About: Prison food service corporations generate $4 billion in annual revenue, not including sales from prison commissary stores, and yet, institutional prison meals are often poor quality and devoid of nutrition. Join The Green Space for an exploration of the commercialization of prison food and food-service atrocities in prisons and jails. The event will feature Bianca Tylek, Founder and Executive Director of Worth Rises, a nonprofit advocacy organization working to dismantle the prison industry and expose the commercialization of the criminal legal system.

Registration: Here

Examining the State of Community-led Development Programming

Organized By: The International Food Policy Research Institute (IFPRI) and the Movement for Community-led Development

When: Wednesday, April 7, 9:30-11 AM EDT

Length: 90 minutes

About: This free policy webinar will dive into food-based, community-led development (CLD) programs, examining the Movement for Community-led Development’s State of CLD Programming report, which was developed from a study of 173 community-led programs in 65 countries and holds key suggestions for improving the implementation and sustainability of community-led programs across the globe.

Registration: Here

Advocating for Food and Nutrition Policy as a Pillar of Public Health

Organized By: The College of Public Health at Temple University

When: Wednesday, April 7, 12-1 PM EDT

Length: One hour

About: Join the College of Public Health at Temple University for a webinar discussing the links among food security, nutrition status, and health. The session will explore the impact the COVID-19 pandemic has had on public discourse around public health, and will discuss current efforts to advance food and nutrition policy and improve public health. This session is part of the College of Public Health’s National Public Health Week 2021 event series and is open to the public free of charge.

Registration: Here

Eat the Rainbow: Growing Food at Home in Urban/Suburban Environments

Organized By: Out Professionals

When: Thursday, April 8, 7-8:30 PM EDT

Length: 90 minutes

About: In this virtual event, created by the country’s leading LGBTQ networking organization, participants will learn innovative and sustainable ways to grow food at home with little or no prior experience. Led by Mary Wetherwill, CEO and Co-founder of Green Food Solutions, the event will also discuss the benefits of hydroponic farming and will explore ways to empower local food systems in urban and suburban areas.

Registration: Here

Food for Thought | The Green Space X MOFAD Presents: Caribbean Chinese Fried Rice: An Afro-Asian Diaspora Story

Organized By: The Museum of Food and Drink (MOFAD) and The Green Space

When: Thursday, April 8, 8-9:30 PM EDT

Length: 90 minutes

About: Join MOFAD and The Green Space in collaboration with the Afro-Asia Group and Junzi 君子 Kitchen for an online event exploring Afro-Asain foodways. The session will include a lecture, conversation, and cooking demo featuring Cornell University Professor Tao Leigh Goffe and Chef Lucas, who will discuss the crossroads of Black diaspora and Asain diaspora cuisines, tracing the hidden history of Asain and Black disaporic peoples who worked together on plantations throughout the Western Hemisphere, unpacking the history of fried rice in the Caribbean, and cooking up two varieties of the dish in a cooking demo.

Registration: Here

Family Farm Volunteer Day at The Battery Urban Farm

Organized By: The Battery Conversancy

When: Saturday, April 10, 9 AM to 12 PM EDT

Length: Three hours

About: Participants in this in-person event will join staff to carry out spring farm tasks including, planting, spreading mulch, harvesting, and more. The event is recommended for families with children 5 years and up, though younger siblings are welcome. COVID-19 safety precautions will be in place.

Registration: Here

Within Reach: Zero Hunger Conference

Organized By: The Deaton Institute for University Leadership in International Development at the University of Missouri

When: Monday, April 12, 8:30 AM to 6 PM CDT Tuesday, April 13, 9 AM to 4 PM CDT Wednesday, April 14, 9 AM to 6 PM CDT and Thursday, April 5, 9 AM to 3:30 PM CDT

Length: Four days.

About: The Institute’s inaugural conference, whose theme is Zero Hunger, will explore food security through presentations and panels featuring renowned World Food Prize Laureates, international food security powerhouses including Catherine Bertini and Roger Thurow, scientists, business executives, and more. The event is geared towards students but open to all.

Registration: Here

Women in Food Security Leadership Panel

Organized By: The Deaton Institute for University Leadership in International Development at the University of Missouri

When: Wednesday, April 14, 10-11 AM CDT

Length: One hour

About: This panel on women in food security leadership will be moderated by The Food Tank’s Danielle Nierenberg, and will feature panelists Barbara Stinson, President of the World Food Prize Foundation Tjada McKenna, CEO of Mercy Corps and Katie Fitzgerald, COO of Feeding America. The event is one of the many highly anticipated sessions to be included in the Institute’s inaugural Within Reach Conference. The event is geared towards students, but open to all.

Registration: Here

Can I Eat That? A Monthly Storytime with Joshua David Stein

Organized By: The Museum of Food and Drink (MOFAD)

When: Saturday, April 17, 1-1:30 PM EDT

Length: 30 minutes

About: Join acclaimed writer Joshua David Stein for a family-friendly virtual storytime featuring books about food. The event is recommended for children 3-7 years old and is part of a monthly series. Joshua David Stein is the author of children’s books and cookbooks, including children’s titles Can I Eat That? and What’s Cooking?, and his forthcoming cookbook, Cooking for Your Kids.

Registration: Here

Climate Starves: Hunger & the Climate Crisis

Organized By: The World Food Program USA

When: Wednesday, April 21, 12-1 PM EDT

Length: One hour

About: Join the World Food Program USA for an exploration of the impact climate change has on global food systems and hunger, and proposed solutions for strengthening community resilience to climate shocks. The event will be moderated by Femi Oke, an award-winning international journalist, broadcaster and co-founder of the booking agency Moderate the Panel, and will feature a panel discussion.

Registration: Registration opening soon, information here

Seed Stories: Indigenous Seed Saving, Sovereignty, and Stewardship

Organized By: The Museum of Food and Drink (MOFAD)

When: Thursday, April 22, 7-8 PM EDT

Length: One hour

About: This free Earth Day event will trace the historical and contemporary practices of seed saving by Indigenous North Americans. The webinar will include a panel discussion among five Indigenous seed savers on seed-saving stewardship, exploring Indigeneous relationships with the environment, and the complications that go along with preserving cultural practices and honoring sacred traditions.

Registration: Here

International Conference on Growing Urban Agriculture and Food Policy Plan

Organized By: The International Research Conference

When: April 22 to April 23, exact time TBA

Length: Two days

About: The International Conference on Growing Urban Agriculture and Food Policy Plan is an interdisciplinary forum bringing together scientists, researchers, and scholars to present new advances in and research on urban agriculture and food policy. The deadline for submitting a proposal to present has passed, but you can still join the event as a listener.

Watch the video: Entertv: Η αποχώρηση του Πάνου Καμμένου από το στούντιο της Πόπης Τσαπανίδου (November 2021).