Monday, July 11, 2011

Around The Culinary World

Hello again everyone! It’s good to be back blogging again after a few weeks of hectic (yet enjoyable) summertime plans. With Maggie’s birthday weekend, the 4th of July and then my birthday weekend, we’ve been running around a lot lately – which cuts into the quality / quantity we can put into new and interesting blog posts. We’re making all of our time away up this week – we’ve got two new recipes and a product review all scheduled to go live this week. It should be fun, so be sure to stop back Wednesday, Thursday and Friday for all of those features to go up. First, however, we have to start the week off with a trip ‘Around The Culinary World’ Here’s what’s newsworthy in the world of food:

It has long been known that cow’s milk is tainted with some chemicals and hormones. It makes sense, after all, that all of the drugs that are being pumped into cattle would eventually find their way into their byproducts. Growth hormones and antibiotics were the usual suspects – but up until recently, it wasn’t known just what else was showing up in the milk supply. Now, a new study has found that there are 20 different chemicals that are present in milk. Most are at low enough levels that they do not affect the consumer (that we know of…) but it’s still a little disconcerting to see what exactly is in the supposedly ‘pure’ milk you’re drinking. Check out the list of chemicals and the full story HERE.

File this one under the sub-category ‘huh…that’s neat’. Food scientists have developed a new line of sandwiches that can last weeks – while maintaining their freshness. The secret? The packaging of course! By flushing the sandwiches with a nitrogen and carbon dioxide mixture (yum…) rather than oxygen, scientist have found that sandwiches will stay fresh up to two weeks. That’s not all they do to maintain freshness, however. Check out the full story HERE.

Our ‘what will they think of next?’ product of the week is easily awarded to this new line of ice cream. Many companies are rolling out a new set of flavors (not unheard of for the summertime) but they are drawing from an unusual source of inspiration – wine. That’s right, some companies are debuting a series of wine flavored ice creams and sorbets. I asked Maggie (our resident wine connoisseur) if she would eat wine flavored ice cream and she gave a sort of ‘eww’ mixed with a wince. I’m taking that to mean no… How about you? Would you try wine flavored ice cream? Check out all of the flavor options HERE.

Speaking of wine, the nation’s most renowned wine growing region – Napa Valley, may be looking at a grim future. New studies have found that the premium wine growing land is losing its nutritional value due to climate change in the area. In fact, as much as 50% of the premium wine growing land may be unfit to grow grapes in the future if adjustments are not made now. Read the full story – including some of the options for ‘fixing’ the situation HERE.

One of our favorite topics is food marketing. Mainly, how companies will stick to one or two words and imply that their products are better than they really are. The industry ‘buzz words’ seem to change from year to year, but there are always one or two that companies like to latch on to. has compiled a list of some of those buzzwords and attached specific product examples of the biggest violators. It’s a little bit ‘tongue in cheek’ article and fairly satirical, but worth a read for a good laugh. Check it out HERE.

That’s all the news that’s fit to blog about this week. Like I mentioned in the open, we’ve got a full week lined up for you. Tuesday will be an off day due to our schedule – but on Wednesday I’ll be debuting a new recipe, followed by a unique dish from Maggie and Friday we’ll launch a product review that’s been a long (and fairly complicated) process – but hopefully will be worth it in the end. Be sure to stop in Wednesday for my recipe. Until then,


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