Nourish the Thought

Our Five Cents - Labeling Laws...for or against; or just unaware

The world has seen its' share of food contamination scandals and American consumers have endured their share of skepticism and cause for concern.

Unfriendly words like, melamine, E. Coli and others have popped up in our vernacular.  Tainted food supplies have become a growing reality.  Milk from China, peppers from Mexico, Spinach from California and beef from Nebraska to name a recent few

Is COOL (Country Of Origin Labels) really cool?  Yes and no in my opinion.  Foods that fall under the COOL guidelines:  meat (whole cuts and ground); fish and shellfish; fruits and vegetables; nuts and ginseng.

Michael Pollan has weighed in with his 5 cents.  Here's the loophole catch - food can be produced under control in one area but then processed and/or packaged in another. 

• Raw chicken at the grocery store will have a label, yet that same raw chicken that has been roasted in the grocery deli does not need a label. 
• Raw peanuts would need a label, roasted peanuts would not.
• Cantaloupe would require a label, however if the store cuts it up for sliced fruit or in a salad it does not need a label.
• I may love New Zealand lamb and look for it in stores, but once it is processed the control is lost.
• This also only distinguishes from country to country vs. state to state within the USA.  Food can be produced in one state and then packaged in another.  How do we track that properly?

Processed foods seem to have been the source of recent scares.  Perhaps, as COOL matures, we can figure out a more robust, practical and relevant application.  It's a good start, but we need more detail to food labeling measures so they can accurately advise the consumer and be relevant in today's world.  Would love to hear your thoughts.

Your Five Senses - Where's Your Passion

Do you consider yourself a traditionalist or are you adventure?  You can probably answer that question in several different ways depending on the subject. Well, in this case, the subject is M&M's.

So now how would you answer the question - are you a traditionalist or are you about adventure when it comes to M&M's? Do you go for the long-standing plain or peanut version? Have you branched out slightly and eat the peanut butter or mint versions on a semi-regular basis? What about dark chocolate M&M's - have you tried them?

Good news for those who are looking for adventure and a more premium version of the M&M. They are called M&M Premiums - they are made from an entirely different chocolate recipe and sport a speckled metallic skin instead of the bright colors that we are used to from the traditional plain or peanut varieties.

Who will this new line of M&M's attract? Will they become the next status symbol of the stars or our very vocal, very outgoing tween set? Or will the traditionalist unite and make a stand for the familiar, but oh so tasty plain or peanut.

I, for one, am anxious to try the new M&M Premiums, but I feel certain my heart will always lie with the good old plain M&M.

Your Five Senses-So Much Reality

We have been bombarded over the last several years with reality television, everything from George Foreman to dog grooming.  Cooking themed shows have become one of the most popular discussed around the office water cooler.  As a chef I have a few that I enjoy watching and a few that I feel like we could do without.The exposure that the food industry is receiving is great, shows like Top Chef, Hell's Kitchen and The Next Food TV Star are giving cooks that chance to share their passion with a national audience.Each show has its pros and cons in my mind.

Top Chef is my favorite, I feel like this show provides the most talented cooks in comparison to others.  The judges are well respected chefs in the industry, the cities they are shot in are legitimate "foodie towns"  and they honestly put out some dishes that have inspired me to try their techniques and flavor combinations.

I also watch the Next Food Network Star.  This show is not my favorite, but what I like about it is that these are people who aren't afraid to put their neck out there.  Some of the shows that Food TV produces aren't just for chefs, some are geared for the busy mom or dad who wants to put a home cooked meals on the table.  Guy Fieri is a great example of the kind of person that can talk food and entertain with the style to keep you watching. He is a past winner of this show and now has one of the most watched shows on Food TV.

I can't write this post without mentioning the show that no pun intended, makes my blood boil.  Hell's Kitchen in my mind exemplifies how reality TV can go drastically wrong.  Chef Ramsey is actually a very accomplished chef and restaurateur, but with a notorious temper.  I can deal with the temper, but the talent and some of the ridiculous challenges they have on the show is where it suffers.  I'm don't mean to rant, but the thought that he will pay one of the winners 250,000 and they will run a brand new restaurant that Ramsey owns is a joke.

Nourish the Thought would like to know your thoughts on reality cooking shows.  Also, tell us about which shows you watch and why.  We are looking forward to hearing about your favorites.

our Five Cents-2008 International Year of the Potato

This is a big world with different races, creeds and colors.  We are similar in the fact that we need sustenance to survive, some are lucky and don't have to worry about where their next meal is coming from.  For the majority of the world food is something not taken for granted.  Those are the people that will benefit from the increased income and food source that potatoes could provide.

2008 is the year of the potato, what other crops and economic relief do you feel could be an answer to the world's poor and hungry? 

Really? no seriously...REALLY???

InBev agrees to buy Anheuser for $50 billion!  Enough said.  Is this really happening?

What does everyone think about this?  Please send your comments.

Our Five Cents- Eating Out and Eating Healthy

The more I think about eating out and eating healthy, the more I wonder just how much consumers look at eating out as a treat or indulgence therefore healthy goes out the window.  Or if eating out is a common occurance in your house do you choose healthy options as much as possible? For example:

If you are eating out and you are given the option between say fries or steamed vegetables, do you take the healthy option more often than not?

What about when you order your kids a meal from a fast food restaurant - do you get the sliced apples versus the fries?

Tell us what your eating out and eating healthy habits are most of the time.

Your Five Senses-2008 International Year of the Potato

We have all heard of the year of the dog and year of the rat, but now it is time for the year of the potato.  Yes I said potato, there are many reasons why the United Nations have declared 2008 the International Year of the Potato.  Now this humble crop is now getting the limelight, lets take a look at a few of them.

World Economy- Every food crop in the world is getting more and more expensive to grow, harvest and transport.  Wheat, corn and rice are the three biggest international food commodities and they are forcing food prices to skyrocket worldwide.  Unlike these cereal grains the potato is not traded as a commodity and has low cost of production.  In its birthplace of Peru the government has reduced wheat import cost to help encourage their population to eat more breads and foods that contain potato flour.

Feed the Hungry- The world's population is expected to grow by more than 100 million people a year, and 95 % of that population will be centered in developing countries.  The potato could be a sustainable crop that could help meet several hurdles that these countries will face; land, water sources and sometimes very harsh climates.  The potato can be grown on less land and require less water than most of the cereal grains and can be grown much quicker as well.  All this adds up to cheaper foods, job production and most important in my mind is the ability to export goods to help bring back in capital to build these developing countries.

Nutrition- For years people have dismissed the nutritious qualities of the potato, but there is good nutrition in this small package.  The sweet potato has been given recent press for its ability to supply our bodies with complex carbohydrates and dietary fiber.  As for the potato it is fairly high in amino acids and very rich in vitamin C.  Its potassium levels are one fifth of the recommended daily value.

These are just a few great qualities of the potato, that help get its own year long celebration.  I encourage all of you to look at the website that the FAO (Food and Agriculture Organization) and the United Nations  have launched to help bring awareness to the potato.  We at Nourish the Thought would like to hear any comments and or facts that you have researched or studied on potatoes and global foods.

www.potato2008.org

Our Five Cents - Greenwashing

There is no greenwashing when you can eat your potatoes with potatoes.  Many environmentally conscious lodging establishments are switching over to compostable utensils and service products.

Say goodbye to plastic cutlery and hello to SpudWare—cutlery made from 80% potato starch and 20% soy oil that’s just as heat resistant and every bit as strong as plastic cutlery. The kicker? It biodegrades in just 180 days! SpudWare can even be washed and reused, so you can eat your potatoes with potatoes for months to come.

Someone was awake at the wheel and respecting mother earth the day this idea came to life.

Thank you!

Your Five Senses - Eating Healthy and Eating Out

We all know that eating healthy requires at least some conscious thought and planning. With so much going on in our lives, it can be hard to make healthy eating choices more often than not. It seems sometimes particularly challenging when eating out.

I have been reviewing a lot of menus lately, specifically those for casual dine restaurants like Applebee's or Ruby Tuesday's. Many of them feature a specific section on the menu that they call healthy or light fare or something similar. Applebee's for example features a Weight Watchers section.

The idea of trying to eat healthy when eating out paired with the review of various menu offerings has evoked my curiosity on a few levels:

1) How frequently do people specifically look to this "healthy" section of the menu when eating out? Does it need to be a dedicate section or can restaurants just add healthier options to the main menu and let customers make the educated decision? 

2) Do people on diets consciously choose one restaurant over another due to this dedicated section on the menu? For example, do people on Weight Watchers choose to eat at Applebee's more often because they have a specified Weight Watchers section on the menu?

I will admit, I look for healthy options on most any menu. I don't always choose them, but I do take the time to look. Additionally, I may look at the lighter fare section, but often do not order from it. Instead I like to look at the full menu and choose a reasonably healthy option.

What do you think? Does the dedicated healthy section on the menu deserve the space?

Our Five Cents-Father's Day Food Memories

After writing this past post about Father's Day and food memories that my father and I share it left me sitting at my desk pondering the big picture.  See I am not a father, but some day I hope to have a son and what I was thinking about is what memories he might have of me when he is older.  I won't get mushy on you, but seriously what lessons have I've learned from this business that can be relayed down the line.

• Passion-  In the foodservice industry you work long hot hours and if you don't have that will and  passion for your job or you will fizzle out and get ran over.
• Integrity- Your name follows you in this industry, people will remember the good guys and those that stand for the high quality that they set. 
• Creativity- Being creative and thinking on your feet is the hallmark of many of the great chefs around the world, I have had the fortune to work with many chefs that could produce an entire menu out the air and most important, they follow through with quality.
• Work Ethic- This is at the core of anyone getting into the foodservice industry.  This quality is the culmination of the above, without it you will not make it far in this industry or life in general.

These are just a few thoughts that can nourish the ideals of an aspiring chef.  Whether or not my son would ever get into this business is up to him, but maybe he can learn something from a father and grandfather who spent their lives working hard to be their best.