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Tag: wasted food

  • Edible Boston Spring 2016 Issue Is Here

    The arrival of a new preview issue of Edible Boston in my mailbox always makes me smile. It means a new season of food is here and a new opportunity to see which businesses support fresh and local food in our community.

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    It's good to see a whole fish in photographer Michael Piazza's cover shot. Fish, like meat, takes on better flavor when it's cooked on the bone. Inside you'll find a few fish tales. Having grown up in a fishing family, I adored Sarah Blackburn's article, Edible Basics: Red Fish, Blue Fish, Flat Fish, Whole Fish. It's a must read and includes a chart of when local fish are in season provided by Red's Best, one of my favorite, trusted suppliers of seafood.

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    Pages of step-by-step recipes for whole fish follow. (My own favorite preparation is to stuff a large fish with a traditional bread stuffing and roast it in the oven. It's a meal on a sheet pan.

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    When the season arrives, you will be ready with the asparagus primer on page 52. You'll find preparations from five chefs from around the area.

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    Other Topics

    Bread, snack bars, cider, ice cream, pizza, and the very important topic of wasted food are also covered in this issue. Plus the always supportive team at Edible Boston shines its profile spotlight on a few local businesses. 

    As I alluded to in my first paragraph, this is one publication where I always read the ads. They are a source of new ideas and new resources for me. And I respect those who put their advertising dollars where they reach people like me who think that local food matters.

    Support publisher Ilene Bezahler and her talented team

    First, pick up a copy of Edible Boston at one of these locations. In fact, pick up two copies and share one with a food-loving friend or leave it where someone might discover it among lesser publications and become a new fan.

    May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on facebook, and, in general, spread the word about this great asset to our community.

    And, to be sure you never miss an issue, you can subscribe over on their website!

    What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

    Details:

    Words: Penny Cherubino
    Covershot & Photos :photographer Michael Piazza Courtesy of Edible Boston ( If you love great photography always pick up an Edible Boston issue!)

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  • Here Are More Good News Trends in Food for 2016

    Here's more from of our observations on the 2016 food scene. Penny did extensive research on this topic during the last few weeks of 2015 for one of her newspaper columns. We thought we'd share a few of the trends she spotted, here.

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    We Aren't the Only Ones Drinking More Bubbles!

    On the beverage scene, everyone is remarking about the growth in sales of sparkling wines. This is a great trend for so many reasons. Sparkling wine with its palate cleansing carbonation is a great match across a wide selection of foods. If you prefer wines with very low alcohol by volume (ABV on the label), many sparklers test in at 11% to 12.5% ABV. On the other hand, many red table wines are 13% to 16% ABV or more.

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    Less Wasted Food

    Don’t be surprised if you hear more about wasted food in the months ahead. It's already a big topic in the food media and may soon gain the attention of the popular press. Notice we are using the term, "wasted food" instead of "food waste." We think that simple change makes a difference in how people think about the problem.

    You might find broccoli stalks and leaves on your plate in the months ahead. Thrifty cooks have peeled, chopped, and used broccoli stems, asparagus stalks, cabbage cores, and cauliflower leaves for years. Now chefs are taking the lead in the movement to have less wasted food. Alongside “nose-to-tail” use of meat, you’ll see more of this “top-to-root” use of vegetables making its way onto menus.

    Look for less than perfect versions of produce items offered at lower prices in supermarkets. Let's hope our farmers hop on this bandwagon too and bring some of the food with cosmetic blemishes to market to offer to those who care more about nutrition and taste than looks.

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    Good Fat

    One article on this topic was headlined, “Fat is Back.” Slowly, we are learning that a low-fat diet may not be the best option and that some good fat is necessary for our health. One of the most popular good fats right now comes in the form of avocados. You’ll see avocado added to sandwiches and salads and used as the fat in frozen desserts.

    Fish like wild caught salmon, mackerel, sardines, and herring are other good fat options. Coconut oil, olive oil, whole eggs, cheese, and dark chocolate are all given a nutritional nod of approval when eaten in moderation. In the photo above, you see one of our favorite suppers – cauliflower and eggs in a coconut milk curry sauce.

    What food trends have you spotted? What trends in food do you wish would happen?

    What's on your Food Lover's shopping list?

     

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2011-2016 Penny & Ed Cherubino 

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