A campaign to get the artificial yellow dye out of Kraft’s Mac and Cheese claimed a victory today after the company announced its plans to pull the coloring from at least three of its kid-friendly boxes in the United States and Canada.
What does it say about how broken is our food system that Kraft has to make an “announcement” that it’s removing yellow dye 5 and 6?
And the kicker? They are only removing it from kid-friendly boxes, then to add insult to injury in the U.K. (because of strict restrictions on additives) they don’t even use any additives, they use beta carotene and paprika to get the natural color.
What is wrong with America that we can’t be as progressive as the Europeans and on something this important? Food!
(Some ideas: Money in politics, Monsanto, subsidizing the wrong crops, the list can go on)
I love Tokyo. If I had to eat only in one city for the rest of my life, Tokyo would be it. Most chefs I know would agree with me.
For those with restless, curious minds, fascinated by layer upon layer of things, flavors, tastes and customs, which we will never fully be able to understand,…
If I had to pick one thing that I love about Anthony Bourdain, it’s his writing. The style makes you feel like an oral conversation is happening and he’s only talking to you, no not you, he’s only talking to me!
Grant Achatz is Chicago’s most famous and genius molecular gastronomy chef in the city (there are others but he by far exceeds all expectations) his two restaurants are Alinea and Next, winning awards and stars for a number of years most notability 3 Michelin stars (highest award in culinary) and 5 James Beard Foundation awards. So yeah this guy, he knows a thing or two about food, the chemistry behind it and what it does to your taste buds.
In 2011, he opened Next Restaurant in Fulton River district, this restaurant is so unique it has a reservation format selling pre-priced tickets specific dates and times kinda like buying tickets to a concert, rather than sticking to one type of cuisine it completely changes every few months, focused on different time periods and part of the world for each “season” of its menu. They announce each menu on their website and in a YouTube video. This is one of my favorites called, “The Hunt”
I do not, by temperament or inclination, gravitate towards Scandinavian countries. I am intimidated and made uncomfortable by safe, clean, orderly places where everything works and people seem creepily content.
I’m a guy who tends to fall in love with hot, messy, barely functional…
You just gotta love Bourdain for not only his taste for good but his writing style. That’s what I’d call a masterpiece.
This is probably one of the best episodes of Bourdain on T.V. with food, history, conflict, politics and such. After his journey these might be words to live by:
“One can be forgiven for thinking,” he says, “when you see how similar they are, the two people, both of whom cook with pride, eat with passion, love their kids, love the land in which they live or the land they dream of returning to … that they might someday, somehow figure out how to live with each other. But that would be very mushy thinking indeed. Those things in the end probably don’t count for much at all.”
Watch the full episode on CNN.com:
Check out the variety of boards I have on Pinterest for food. I’m so obsessed that I have them in different categories such as: soups, condiments, appetizers, etc.
There’s nothing better than finding great recipes that I could save and share, it’s a foodie’s dream. Click on the picture:
or just search for “A Food Lover’s Dilemma”