Friday Faves No. 115

our favorite finds from the front lines of food

Why Vegetables Get Freakish In The Land Of The Midnight Sun Those suckers would make some serious golabki, aka Polish cabbage rolls. (NPR)

We've been fans of Scotland for a while, so it's great to see the country's food scene getting some attention from US media. You can check out foodie Scotland in the 36 hrs in Glasgow  with video and a review of the Raeburn in Edinburgh and its "modern Scottish locavore cuisine."  (New York Times) And of course there was this great article, Haggis Redux, that argues that "a new generation of chefs is taking the stodge out of Scottish cuisine, while paying proper respect to tradition." (Food Arts)

US-produced camel milk is hitting the mainstream. It's now on sale at Whole Foods. "Camel milk advocates reference studies demonstrating that the anti-inflammatory beverage will soothe symptoms of Crohn’s disease, IBS and diabetes thanks to its low sugar content and high levels of protein and vitamin C."  (Modern Farmer)

As the value of the world’s top fine wines continues to decline, investors are increasingly turning to rare single malt Scotch and Japanese whisky instead. (Drinks Business)

Musical farming: As we approach the end of summer, even cattle like a free outdoor concert, like in this video of unconventional herding.
 

Friday Faves No. 95

our favorite finds from the front lines of food

Camel Milk Cheese? Why not. ''We have a rich culture of [consuming] fresh camel milk so the cheese could be a way of adding value to the product and valorizing pastoral cultures.'' (Fine Dining Lovers)

The Seeds of a New Generation  Some Midwestern farmers who have been growing feed corn exclusively are switching over acreage to fruit and vegetables, and increased demand for local produce is making it possible. "While an acre of corn is projected to net average farmers $284 this year after expenses, and just $34 if they rent the land, as is common, an apple orchard on that same acre will make $2,000 or more, according to crop analysts. A sophisticated vegetable operation using the popular plastic covers called high tunnels, which increase yields and extend the growing season, can push that figure as high as $100,000. Until recently, farmers in the nation’s heartland could only dream about such profits because there were so few ways to sell their produce locally." And did you know the Department of Defense is helping with DoD Fresh?  We sure didn't. (New York Times)

Georgian chocolate-making kitchen uncovered at Hampton Court Palace "Chocolate was an expensive luxury. Having your own chocolate maker, chocolate kitchen and chocolate room filled with precious porcelain and silver – all this, just for chocolate  – was the last word in elegance and decadence." (History Extra, BBC)

Tweet For Your Supper—And Handbag: Brands, Customers, And The New "Social Currency" What is the value of a tweet? And will kick backs devalue that? (Fast company)

With lobsters in mind, legislator proposes ban on some pesticides “Too many Mainers’ livelihoods depend on having a healthy lobster population not to act.” (Bangor Daily News)

California Is So Dry, Some Diners Won't Get Water Unless They Ask  "The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' " (NPR)

Women chefs, not just a cute side dish: "They are chefs. Not sexy chefs. Not cool chefs. Just chefs. They should be respected for what they do, and the mass media should be challenged to diversify its coverage of the food industry and when it talks about women, do it in a way that honors their work not their looks." (Foodie Underground)
 

Friday Faves — notes from the new gastroconomy, No. 24

a weekly round-up of our favorite finds from the front lines of food

 

• Snack as an art form (above) with the Mona Lisa in plum.

• Food styling bolsters its design cred as the trend for pantone cooking continues to a lovely cabbage soup, Pantone 268 C.

• Camel milk chocolates and lattes — a traditional food finds new opportunities in modern tastes in Dubai with video of dairy camels (you saw it here first).

• Is it possible for bacon to jump the shark? A new bacon reality show just might do it. And Burger King has debuted a bacon sundae.

• It's time to talk about the Farm Bill again. "The second half of April could determine whether or not we’ll have government support for sustainable farm and food programs for the next five years."

• Chinese consumers are spreading their love of wine to regions around the world and could help boost new tastes. "Crucially, they are adventurous consumers open to wines from various countries and regions with new styles and flavours"

• From the land of gadgets comes a new Japanese creation, SushiBots — that's robots that make sushi.

Friday Faves — notes from the new gastroconomy, No. 8

 a weekly round-up of our favorite finds from the front lines of food

 

• Above, an ad from the Good Ol’ Days, When You Weren’t Fat Enough.

• Our favorite quote of the week, hands down: "Don't mess with our agricultural renaissance," says Peter Shumlin, Govenor of Vermont. We couldn't agree more. Long live Team Kale.

• Will American consumers enter a brave new world of high-end canned seafood? Stewed monkfish tripe and others from Italian chef Moreno Cedroni are now available on shelves in New York.

• East African cuisine is taking the Twin Cities by storm. Camel burgers, anyone? Last year Somali entrepreneurs sold through two tons of camel meat in four days at the Minnesota State Fair (the state fair lasted 12 days).

• Do your bit for oysters! Today, Friday, December 9, is you last chance to help save Drakes Bay Oyster farm in Point Reyes, California. They need comments of support to the National Park Service.

• What will food production of the future look like? check out this floating farm idea, where greenhouses are suspended over cities like giant balloons.