Australian drinkers will soon have the option of buying a beer with a much longer shelf life.
A new type of malt barley, developed by Adelaide researchers and a Japanese brewer, can prevent beer from tasting stale as quickly.
South Australian farmers are to begin commercial production of the barley this year — via redwolf.newsvine.com
Who would have thought that our favourite cream-filled cookies would look so good on an afghan? — via FreePatterns.com
In the mid-1800s, there were thousands of unique varieties of apples in the United States, some of the most astounding diversity ever developed in a food crop. Then industrial agriculture crushed that world. The apple industry settled on a handful of varieties to promote worldwide, and the rest were forgotten. They became commercially extinct — but not quite biologically extinct.
Even when abandoned, an apple tree can live more than 200 years, and, like the Giving Tree in Shel Silverstein’s book, it will wait patiently for the boy to return. There is a bent old Black Oxford tree in Hallowell, Maine, that is approximately two centuries old and still gives a crop of midnight-purple apples each fall. In places like northern New England, the Appalachian Mountains, and Johnny Appleseed’s beloved Ohio River Valley — agricultural byways that have escaped the bulldozer — these centenarians hang on, flickering on the edge of existence, their identity often a mystery to the present home owners. And John Bunker is determined to save as many as he can before they, and he, are gone — via redwolf.newsvine.com
Apparently Chris Holmes, aka Mr Cake, decided that the best way to break the unfortunate news of his resignation was in cake form with this sweet resignation cake — via MAKE
Food artist Annabel de Vetten of Conjurer’s Kitchen created this animal skull-themed wedding cake for the Eclectic Wedding Extravaganza in Birmingham, England — via Neatorama
People take silverware, cups and plates, and that adds up over the course of a year to a lot of money,
he said. With Nutella, it added up much more quickly. Where Dining might have to spend $50,000 to replace silverware and cups, they were spending thousands of dollars on Nutella in one week.
Ms Dunn told me it was close to $5,000 in that first week,
he said. As for the amount of Nutella that Columbia students were consuming, or at least loading up on and walking away with, he said, I was told it was more than 100 pounds per day.
How much more? That was all I got,
he said.
Before hanging up on a reporter who called on Wednesday, Ms Dunn said: I’m not allowed to comment on anything. You have to go through university communications.
A spokeswoman declined to comment on the Nutella situation at Columbia. She said that numbers quoted in The Columbia Daily Spectator — and repeated by Mr Bailinson in a telephone interview on Wednesday — were speculative and inaccurate
and that the cost figures were roughly 10 times greater than the actual figures
.
Nutella is widely available on school campuses, though precise figures could not be obtained. It was also unclear whether Nutella hoarding had become a financial concern on other campuses — via redwolf.newsvine.com
Instead of posting yet another chocolate chip cookie recipe, I’ll share with you some of my universal tips for making the perfect chocolate chip cookie using any recipe — via Leslie Beslie
If you’re planning on baking some holiday cookies, you might want to get a head start a little earlier. Refrigerating the dough ahead of time not only makes it easier to bake whenever you get a chance to, it also improves the cookies.
Many cookie recipes suggest you refrigerate for a short time before baking, but Kathleen Purvis’ research for The Telegraph has found that refrigerating for more than a day can give the dough more time for the flavours to develop:
The difference starts with the liquid in the egg, which hydrates the starch in flour. Giving the flour more time to absorb that liquid makes the dough firmer, but it also lets enzymes in the flour and the egg yolk break down carbohydrates into the simple sugars fructose and glucose. Separately, they taste sweeter and they caramelize faster when baked.
— via Lifehacker
Singapore now has its first commercial vertical farm, which means more local options for vegetables.
The technique uses aluminium towers that are as tall as nine metres, and vegetables are grown in troughs at multiple levels.
The technique utilises space better — an advantage for land-scarce Singapore.
Sky Greens farm first started working on the prototype in 2009, and has opened a 3.65-hectare farm in Lim Chu Kang.
It produces three types of vegetables which are currently available only at FairPrice Finest supermarkets.
They cost 10 to 20 cents more than vegetables from other sources.
Despite the higher prices, the greens have been flying off supermarket shelves — via redwolf.newsvine.com
A worker at a Bumble Bee Foods factory in Santa Fe Springs, California, died in industrial oven accident this week, NBC News reported.
Safety officials said Jose Melena, 62, was accidentally cooked in a steamer machine
at the seafood canning company’s plant, NBC News reported. Police pronounced him dead at the scene at 7.00am Thursday.
California Division of Occupational Safety and Health spokeswoman Erika Monterroza said it was unclear how Melena ended up inside the oven, the Contra Costa Times reported. Cal-OSHA has launched an investigation into the accident which it plans to complete in six months, she added.
If it turns out that the factory did violate state health and safety regulations, Bumble Bee Foods will face civil penalties, Monterroza said, according to the Contra Costa Times. In addition, the Los Angeles County District Attorney’s office could decide to indict the company on criminal charges — via redwolf.newsvine.com
A talented head cook at a school in central Sweden has been told to stop baking fresh bread and to cut back on her wide-ranging veggie buffets because it was unfair that students at other schools didn’t have access to the unusually tasty offerings.
Annika Eriksson, a lunch lady at school in Falun, was told that her cooking is just too good.
Pupils at the school have become accustomed to feasting on newly baked bread and an assortment of 15 vegetables at lunchtime, but now the good times are over.
The municipality has ordered Eriksson to bring it down a notch since other schools do not receive the same calibre of food — and that is unfair
.
Moreover, the food on offer at the school doesn’t comply with the directives of a local healthy diet scheme which was initiated in 2011, according to the municipality — via redwolf.newsvine.com
Julia Child loathed the stuff, one in six Nature staff (informally surveyed) says it tastes of soap, and a popular website collects haiku poems denouncing it. Now, researchers are beginning to identify genetic variants behind the mixed reception for the herb Coriandrum sativum, which North American cooks know as cilantro, and their British counterparts call coriander.
A genetic survey of nearly 30,000 people posted to the preprint server arXiv.org this week has identified two genetic variants linked to perception of coriander, the most common of which is in a gene involved in sensing smells1. Two unpublished studies also link several other variants in genes involved in taste and smell to the preference2, 3 — via redwolf.newsvine.com
What better time to show off this Cthulhu wedding cake than on author HP Lovecraft’s birthday! It was made by Kerry’s Custom Cakes of South Park, Pennsylvania, for redditor lakshmispet‘s wedding. See more photos of it in the baker’s Facebook gallery — via Neatorama
A school kitchen being built in Malawi is to be named in honour of a nine-year-old blogger who has raised £85,000 for charity.
Martha Payne started the NeverSeconds blog six weeks ago, posting daily pictures of, and opinions about, her school lunches.
The blog has received 6m views and won the support of celebrity chefs Jamie Oliver and Nick Nairn.
On Friday Martha was told by Argyll and Bute council to stop taking photos for her blog as media coverage had apparently left catering staff fearing for their jobs. But the council reversed its decision after a barrage of negative publicity in the media and on social networking sites.
The ban led to thousands of donations flooding in to Martha’s JustGiving site, which she had set up to raise money for Mary’s Meals. The charity runs school feeding projects in communities around the world where poverty and hunger prevent children from gaining an education.
Martha’s fundraising total rocketed from £3,000 to almost £85,000 in just four days. It means a kitchen will be built at Lirangwe primary school in Blantyre, Malawi, and all 1,963 of the pupils will be fed for a whole year, as part of the charity’s Sponsor a School initiative.
Martha has chosen to name the kitchen Friends of NeverSeconds, in recognition of the worldwide support she has received — via redwolf.newsvine.com
A nine-year-old blogger has won a food fight with authorities in her Scottish town, after an online outcry prompted officials to lift a ban on posting photos of her school lunches.
Martha Payne’s images of uninspiring school meals — one consisted of two croquettes, a plain cheeseburger, three slices of cucumber and a lollipop — drew international attention. The blog, set up about six weeks ago as a writing project and to help raise money for a school-meals charity, has drawn more than two million hits — via redwolf.newsvine.com
Scottish scientists have made a world-first breakthrough that could help feed the world by developing a next generation
barley seed which inherits disease-resistant qualities from its parent plant.
A research team from the Scottish Agricultural College (SAC) has discovered a technique that for the first time allows barley – the fourth most important cereal crop grown across the globe – to pre-arm its seeds against attack in a process that may be passed on to subsequent crops.
The new weapon against agricultural pests will mean that farmers do not have to use so much pesticide, thus cutting costs and reducing the amount of chemicals entering the food chain — via redwolf.newsvine.com
A Swiss-made chocolate bunny, wrapped in gold foil and with a red ribbon around its neck, cannot be registered as a trademark, the EU court has ruled.
Lindt and Spruengli have made the rabbit since 1952 and applied for an EU trademark in 2004.
But other firms make Easter chocolate bunnies too and an Austrian company has even wrapped them in gold foil.
Now the European Court has confirmed an earlier ruling that Lindt’s rabbit is devoid of any distinctive character — via redwolf.newsvine.com
Birthday celebrations mean cake, so wow the kids with this impressive creation — via Taste.com.au
The nation’s fourth case of bovine spongiform encephalopathy, sometimes referred to as mad cow disease
, was found in a dairy cow in California, the US Department of Agriculturesaid Tuesday.
The animal has been euthanised and the carcass is being being held under state authority at a rendering facility in California and will be destroyed, officials said.
The carcass is at a Baker Commodities facility in Hanford, California, according to Dennis Lucky of the company — via redwolf.newsvine.com
On Monday, the Archives of Internal Medicine published a study titled Red Meat Consumption and Mortality
and it will not surprise you to learn that when I used Google to check for the fallout, I found some 900 new stories from publications scattered around the planet.
The study was conducted by researchers at Harvard University, which undoubtedly added to its credibility factor. But it’s important to note that this was not a controlled experiment that established a causal link between red meat and specific causes of death.
In fact, the researchers used a rather broad definition of red meat that included unprocessed
sources such as beef, pork, and lamb as well as processed
sources such as bacon, pepperoni, hot dogs and baloney slices. This leads the picky science writer to feel argumentative: wouldn’t there be different issues associated with eating these different products? The researchers report that mortality risks are greater with processed meats, possibly due to the chemical preservatives. But to continue being picky: Is this just a red meat issue? What about the possible chemical risks of, say, processed poultry products? — via redwolf.newsvine.com
RSS – Posts