5@5 - Molecular gastronomy at home
October 21st, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Molecular gastronomy: It's a term that’s been bandied around since the late 1980s that more or less describes the intersection of science and cuisine.

From sea urchin foams to spherified olives, some of the best restaurants in the world - like Alinea in Chicago, the now closed elBulli in Spain and wd~50 in New York - have become famous and lauded for challenging diners with their delicious experiments and overall definition of what food can be.

So if you feel like embracing your own inner Bill Nye while donning an apron, Chef Josh Hebert of POSH Improvisational Cuisine in Scottsdale, Arizona, has got you covered.

Gird your centrifuges - things are about to get molecular.

Five Molecular Things You Can Do at Home: Josh Hebert
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Filed under: 5@5 • Bite • Cuisines • Molecular Gastronomy • Think


The university of Y.U.M.
October 21st, 2011
12:30 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.

Who doesn’t want to attend a school that’s best in the country at something? Devotees of the U.S. News report can brag about their classes at Harvard or Princeton. Anyone big into BCS college football rankings will want LSU and Alabama as their alma mater. Not me. I’d want to be at a school that’s got bragging rights in the food world. While I work toward my dream of ranking the country’s best food schools (anyone who wants to help, let me know), I’ll call out a few with highlights ranging from sausage making to chocolate fountains.
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Box lunch: A Schweddy squabble and boozing ball players
October 21st, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.


  • How to solve life's problems - like Tea Party parents and plane turbulence - with food. - The Hairpin


  • A new salmon farm in Washington is raising concerns about marine aquaculture as a whole.– Seattle Times


  • There is now a Web site that will tell you if, in fact, the sandwich you're eating is a verifiable cheesesteak. - Eater


  • If players drink in the clubhouse during games, is it foul play? - Boston.com
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Filed under: Box Lunch • News


So your kid's a vegetarian - they'll live
October 21st, 2011
09:30 AM ET
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Niki Gianni was 11 or 12 when she found a video on YouTube called "Meet Your Meat." Saddened and disgusted by the footage from a slaughterhouse, the Chicago girl announced she was no longer going to eat meat. Her parents were less than thrilled.

"When she first said she wanted to be a vegetarian, we were just looking at each other and we said, 'We can't be switching meals for you. You are not going to get your protein.' We were not educated in the health benefits," said Gianni's mother, Julie Gianni.

While many parents worry whether their vegetarian or vegan children will receive adequate nutrition for their growing bodies, the American Dietetic Association says such diets, as long as they are well-planned, are appropriate for all phases of life, including childhood and adolescence. "Appropriately planned" vegetarian or vegan diets are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases, the dietetic association says.

Read Young vegetarians: Getting the nutrition they need

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Filed under: Vegan • Vegetarian


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