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Food News
Tuesday, February 14, 2012
"Happier Hours" are at Bonefish
Posted by Juliette Cassistre on Tue, Feb 14, 2012 at 12:00 PM
Bonefish Grill recently launched their Happier Hours menu, where seven days a week, from 4:00 to 6:30 p.m., patrons may enjoy Bonefish favorites, such as Fish Tacos and Bang Bang Chicken, at a discount. Some of the handcrafted mixed drinks, made with high-end liquor such as Absolut, are only $5, while the remaining selection of mixed drinks is half-priced.
Tuesday, January 10, 2012
Kahwa Coffee Opening in Tampa
Posted by Juliette Cassistre on Tue, Jan 10, 2012 at 7:25 AM
The recently renovated atrium of the Rivergate Tower is a prime location for this local java shop and café. Downtown employees will be able to grab a cup of coffee and French pastry on their way to the office. Or, they can enjoy a freshly made panini, sandwich or salad on their lunch break.
Monday, December 19, 2011
How does mercury get into fish?
Once mercury gets into the marine food chain, it bioaccumulates in the larger ocean predators that end up on our plates.
Posted by Katie Machol on Mon, Dec 19, 2011 at 4:00 PM
- iStock Collection/Thinkstock
- Once mercury gets into the marine food chain, mostly from human industrial sources such as coal-fired electricity generation, smelting and the incineration of waste, it "bioaccumulates" in the larger ocean predators. That's why larger fish — like the bluefin tuna pictured here — are generally riskier to eat than smaller ones.
Dear EarthTalk: I know that large fish contain a lot of mercury, but where does it come from? And what are we doing to prevent this contamination? — Alison Bronner, Atlanta, GA
Mercury in the fish we like to eat is a big problem in the United States and increasingly around the world. Mercury itself is a naturally occurring element that is present throughout the environment and in plants and animals. But human industrial activity (such as coal-fired electricity generation, smelting and the incineration of waste) ratchets up the amount of airborne mercury which eventually finds its way into lakes, rivers and the ocean, where it is gobbled up by unsuspecting fish and other marine life.
Once this mercury gets into the marine food chain, it “bioaccumulates” in the larger predators. That’s why larger fish are generally riskier to eat than smaller ones. Those of us who eat too much mercury-laden fish can suffer from a range of health maladies including reproductive troubles and nervous system disorders. The U.S. Environmental Protection Agency (EPA) reports that human fetuses exposed to mercury before birth “may be at an increased risk of poor performance on neurobehavioral tasks, such as those measuring attention, fine motor function, language skills, visual-spatial abilities and verbal memory.” Up to 10 percent of American women of childbearing age carry enough mercury in their bloodstreams to put their developing children at increased risk for developmental problems.
In partnership with the U.S. Food and Drug Administration, the EPA issues determinations periodically in regard to how much mercury is safe for consumers to ingest from eating fish. State and tribal environmental authorities and/or health departments issue fish consumption advisories for water bodies in their respective jurisdictions based on federal guidelines. The EPA consolidates these local and regional advisories on its website, where concerned consumers and fisher folk can click on a map of the states to find out which advisories may be in effect in their area.
Tuesday, December 13, 2011
The thrill of the grill: GrillSmith tasting 2.0
A tasting and overview of some of their most popular menu items.
Posted by Juliette Cassistre on Tue, Dec 13, 2011 at 11:00 AM
This time, GrillSmith upped the ante and served starters, entrees and desserts. With so many tasty options available, it may be difficult to narrow your selection down to just one or two items.
Whether you want just a few bites, or are famished and need nourishment before your meal arrives, try one of these appetizers to whet your appetite. With so many to choose from, you may be tempted to forgo an entrée and make a dinner out of them.
Monday, December 12, 2011
Meat production and its effects on the environment and our health
Cutting back on meat consumption goes a long way toward helping the environment and living healthier.
Posted by Katie Machol on Mon, Dec 12, 2011 at 2:00 PM
- Digital Vision via Thinkstock
- David Pimentel of Cornell University’s College of Agriculture and Life Sciences says that the grain currently fed to some seven billion livestock in the United States could feed nearly 800 million people directly.
Dear EarthTalk: I heard that the less meat one eats, the better it is for the environment. How so? — Jason K., Sarasota, FL
Our meat consumption habits take a serious toll on the environment. According to the Environmental Working Group (EWG), the production, processing and distribution of meat requires huge outlays of pesticides, fertilizer, fuel, feed and water while releasing greenhouse gases, manure and a range of toxic chemicals into our air and water. A lifecycle analysis conducted by EWG that took into account the production and distribution of 20 common agricultural products found that red meat such as beef and lamb is responsible for 10 to 40 times as many greenhouse gas emissions as common vegetables and grains.
Livestock are typically fed corn, soybean meal and other grains which have to first be grown using large amounts of fertilizer, fuel, pesticides, water and land. EWG estimates that growing livestock feed in the U.S. alone requires 167 million pounds of pesticides and 17 billion pounds of nitrogen fertilizer each year across some 149 million acres of cropland. The process generates copious amounts of nitrous oxide, a greenhouse gas 300 times more potent than carbon dioxide, while the output of methane—another potent greenhouse gas—from cattle is estimated to generate some 20 percent of overall U.S. methane emissions.
“If all the grain currently fed to livestock in the United States were consumed directly by people, the number of people who could be fed would be nearly 800 million,” reports ecologist David Pimentel of Cornell University’s College of Agriculture and Life Sciences. He adds that the seven billion livestock in the U.S. consume five times as much grain as is consumed directly by the entire U.S. population.
Breakfast of Champions: "The Hercules" omelet at Tick Tock in St. Pete
Posted by Angela Vallee on Mon, Dec 12, 2011 at 11:00 AM
Monday, November 28, 2011
Edible and drinkable homemade holiday gift ideas
Candies and cookie mixes to infused booze and cocktail mixers that won't break the bank and can also be mailed.
Posted by Katie Machol on Mon, Nov 28, 2011 at 12:00 PM
- thepinkpeppercorn via flickr
Everyone has to eat, and who doesn't enjoy getting goodies during this season of sharing? If the idea of shopping at the mall during the holidays brings on pangs of agoraphobia and your bank account isn't exactly brimming with expendable income, then have a look at the list below for inexpensive and tasty gift ideas you can create with your own two hands.
Get creative this holiday season and make offerings that you know will be well-received (and not exchanged for store credit). Here's a list of festive homemade gifts — from candies and cookie mixes to infused booze and cocktail mixers — that won't break the bank to buy materials for and most of which can also be mailed.
Monday, November 21, 2011
Olive Oil 101: Choosing, storing and how to tell if it's bad
A crash course so you can reign supreme in the salad arena.
Posted by Cristian Feher on Mon, Nov 21, 2011 at 8:30 AM
In this article I will provide you with a crash course on olive oil so you can reign supreme in the salad arena and be an envied oil know-it-all at your next dinner party.
A marketing mistake
Almost all olive oil you find nowadays come in clear plastic or glass bottles. The manufacturers have figured out that the average consumer is more likely to buy their bottle if they can see the product. But those beautiful amber and green lipids can be deceiving.
Let's go back to chemistry class for a moment — assuming that you took chemistry (if you didn't, just smile and nod) - olive oil is liquid vegetable fat from olives. A much closer look would reveal chains of fatty acids, and an even closer look would reveal chains of carbon and hydrogen molecules.
The problem is, that unlike water, these fat chains break up into smaller chains in the presence of oxygen - they oxidize. So when olive oil (or any oil) is exposed to oxygen, it begins to go bad and eventually becomes rancid.
Another problem is that light can also break it down. So as olive oil sits in a clear bottle, it's slowly breaking going bad. Depending on how long it's been sitting under the lights of the store, it could be bad before you buy it. And even if it's just a little rancid, once you open it and let oxygen into the bottle, the process of decomposition speeds up.
So, even though olive oil looks really nice, you should only buy it in a tin container so light has not broken it down, and unless you use an insane amount of olive oil every day and can go through a large tin quickly, you should buy small tins to lessen the amount of time the oil would have to break down in the presence of oxygen.
Wednesday, November 16, 2011
Infographic: Anatomy of a Genetically Modified Turkey
A few eyebrow-raising statistics about your holiday main course.
Posted by Katie Machol on Wed, Nov 16, 2011 at 5:00 PM
This genetic modification is unhealthy for both the birds and for the people who consume them. Think about it: Do you really want to ingest all those hormones with your holiday meal?
Ethical Ocean, an online retailer of ethically sourced products, states:
"Over 240 Million turkeys were raised in the US last year alone. The size of this market has led to significant changes in what makes a 'turkey', with the majority of fowl being genetically modified to produce more mass more quickly. This infographic takes a look at the anatomy of a genetically modified bird - read for yourself and consider an organic option this year, or better yet, skip the turkey altogether."
The following infographic by Ethical Ocean (below) gives us the 411 on these GMO birds, the detriments to their health well-being and a few eyebrow-raising statistics.
Read more from Wired: Give Thanks? Science Supersized Your Turkey Dinner
Tuesday, November 8, 2011
Beyond Organic delivers 100% 'green fed' dairy and beef products to your door
No pesticides, chemicals, vaccines, antibiotics or GMOs.
Posted by Lisa Custer on Tue, Nov 8, 2011 at 12:30 PM
The company is founded by Jordan Rubin, whom some of you may know from Garden of Life website or as one of the outspoken farmers in the film Farmageddon. After his sale of Garden of Life, he bought 8,000 acres as well as a pristine spring and has launched this new company. According to the website, “Beyond Organic was founded based on this idea: That everyone should have access to the healthiest food and beverages on the planet. No longer would 'grass fed' be solely the province of those lucky enough to be near a local farm or willing to drive to an out-of-the way store.”
The product line is growing and includes dairy and meat from cows that are 100% 'green' fed — no pesticides, no chemicals, no vaccines, no antibiotics and no GMOs. Cheeses are made with raw milk and are aged 3 months so that they can be shipped across state lines. The beverage line includes whey drinks, probiotic infused drinks, spring water and cultured dairy. Part of the inspiration for the beverage line came about because Jordan learned it was not allowed to send your children to school with nutritional supplements (such as probiotics). However, if it’s in their drinks — no problem.
