Friday, June 9, 2017

More in this edition on appropriation or otherwise.

Hawaiian pizza inventor Sam Panopoulos dies aged 83
‘Mr Panopoulos invented the 'pineapple' pizza with his two brothers after they emigrated to Canada from Greece in 1954.’

I confess to having had more than one in my past. But to our theme: is a Greek putting pineapple on an Italian dish in Canada appropriating?

http://ab.co/2rfTmaD

Other People’s Food: Preliminary Thoughts
‘As a result, I’ve bracketed “culinary appropriation” for the time being in favor of “dealing with other people’s food.”

I think Rachel Ludlam is starting what she says will be a series of posts from the wrong mark. Appropriation and ‘dealing with other people’s food’ I think are quite different.

http://bit.ly/2qX1lck

I AM A MINORITY AND I PROHIBIT YOU
‘If you do not do all the things I ask you, I as a minority, obviously having no autonomy of my own and being so sensitive that I am troubled by people enjoying and engaging in my culture, will report you to the pertinent authorities. Or whip up a storm on Social Media. Or write a heartfelt, rambling article calling out all the whiteys who oppress me just by existing and show everyone how #woke I am. Or come yank your Vindaloo away from you if you don’t have the right skin tone while you’re basking in its spicy goodness.’

And from the perspective of the appropriated.

http://bit.ly/2rVw2Uh

Flat white urbanism: there must be better ways to foster a vibrant street life
‘Paired with changing consumer habits (such as online and mall shopping), the result is that many high streets are now dominated by the cafe, a sort of “high street lite”. The cafe appears to be a market-driven solution to achieve an active street front in Australian cities. This is flat white urbanism.’

First they came for our cafes, then they came for...It’s a catchy phrase ‘flat white urbanism’ with its conscious play on whiteness as equal to blandness, but I think the analysis and solution are both wrong. My recollection of ‘high streets’ of my past, and I include King St, Newtown, and Darling Street, Balmain, is that they have always been heavily populated by commercial enterprises of one kind or another and rarely had the kinds of community facilities that are being called for here.  What ‘active street front’ they created was pretty much a 9 – 5 one. Cafes and restaurants extend the active hours and do allow casual street surveillance at times when threats to safety are high. I am absolutely a supporter of bringing back the butcher, the baker, the grocer and the hardware store to the ‘high street’ but I know they will close at night and the streets will be dead again. Ditto community facilities, which in my experience have never been located on the ‘high street’ anyway in Australia, nor have generally been open at night except for the church hall where the AA gang were meeting. And don’t get me started on how dodgy the practice of developers getting sweet deals for some kind of ‘social contribution’ in their development can get.


The Story of Patel Brothers, the Biggest Indian Grocery Store in America
‘I have lived in a world without Patel Brothers, so I can say this much definitively: It’s terrifying to imagine a world where this store does not exist. Here is a business venture born out of one man’s hankering for home and his family's willingness to ease it. How comforting that they were brave enough to wield these desires openly, so that the rest of us could satisfy the hungers we don’t always realize we have. I left the store with very little from that visit, drawn to what had long been my objects of affection: cake rusks for dipping in tea, a packet of wheaty and flat-baked Parle-G biscuits, and bag of frozen spinach-paneer samosas. These were items that others may characterize as inessential, but I needed them.’

A lovely piece of writing that speaks strongly to my experience of growing up in Australia in the 60’s and 70’s and the delight of finding Graham’s spice shop in the early 80s.  I also now may well walk into a South Asian grocery and come away with nothing but a can of tamarind drink, but just walking the aisles, pulling down packets, smelling them, opening the fridges and seeing the fresh rotis and chillies and murunga leaves, eyeing off the home made biriyani and pittu, is paradise enow.


Why I’m Not Reviewing Noma Mexico
‘By all reports, Noma Mexico has sense of place in spades. The path to the jungle dining area is lined with baskets of jackfruit and mangoes. The tables slipped in between the palms were made from a local hardwood. Directly in front of the kitchen, four women from a nearby Mayan village make tortillas.’


Salad days soon over: consumers throw away 40% of bagged leaves
‘Britons throw away 40% of the bagged salad they buy every year, according to the latest data, with 37,000 tonnes – the equivalent of 178m bags – going uneaten every year…Shoppers do not always buy bagged salads with a specific meal in mind, which can lead to them being forgotten about and then binned…’

Guilty as charged, though in my case I have usually bagged the mix myself. I don’t do it often, mind you, but I do chastise myself when I find that deflated and wrinkled bag of deep tan sludge that was once a delightful mesclun that just didn’t make it to the plate as planned.


Call for Papers: The 11th New Zealand Symposium of Gastronomy
The 11th New Zealand Symposium of Gastronomy
Christchurch, November 25 & 26, 2017
ARA Institute of Canterbury
Symposium Theme: Everyday

Food and food-related activities are important, yet often taken-for-granted parts of our everyday lives. The biological imperative that makes eating a necessity usually makes us look at it as a mundane practice. Cooking, too, especially in its ‘domestic’ context, may seem insignificant and uninteresting. Shopping for food, chopping and washing ingredients, and cleaning up after a meal rarely seem poetic or even important. However, the very everydayness of these activities can evolve into meaningful cultural and social symbols, depicting individuals’ or societies’ relationship with different issues ranging from nutrition, health and hygiene to gender norms, national identity and memory. By looking at the everydayness of food-related activities, we come to understand how societies feed themselves, and therefore, we get a better understanding of their cultures, their past, present, and future. By observing and studying everyday food-related practices, habits, and values that are constantly being passed in ordinary kitchens from one generation to the next, we can open a window to also understanding non-everyday foodways such as those practiced in sacred rituals, mourning, and celebrations.


We welcome scholars, cooks, armchair gastronomers and food enthusiasts to present their research, discuss their viewpoints, and be a part of the 11th New Zealand Symposium of Gastronomy with the main theme of ‘Everyday’, to be held in Christchurch (25 & 26 November, 2017).
Topics of interest include, but are not limited to:
        •       Everyday cooking/eating practices
        •       Food and identity (gendered, national, etc.) in everyday life
        •       Everyday food choices
        •       Historical, cultural and economic aspects of everyday food
        •       Fast food and slow food
        •       Routinization of everyday life
        •       Everyday food and ethics
        •       Everyday food and memory
        •       Everydayness and Non-everydayness
        •       The production, cultivation and distribution of everyday food
        •       Politics of everyday food

Please send your abstract (max 150 words) and a short biographical statement (max 100 words) before Monday, July 31, 2017 to either Sam or Amir (or both) at:
saman.hassibi@canterbury.ac.nz
amir.sayadabdi@canterbury.ac.nz

They will also be happy to answer any questions regarding the symposium.
Notification of acceptance will be sent out by Thursday, August 31st, 2017.
Please feel free to spread the word!

Saturday, May 20, 2017

Compost 20 May 2017



[This edition's pic Invasion of the Omega Fatty Acids 2015 52x42 cm paper collage, pencil, ink. Max Dingle]

This edition of Compost has several articles I have come across in the last month that talk about the lack of diversity in food writing and dining.

I haven’t put my usual commentary with them because I find the area both confronting and problematic to discuss. What they say has long been something I also see and feel. They speak to something deep within the structures of, for want of a better word, Anglo foodways which cannot but help replicate the deep discriminatory structures within Anglo cultures. So, redressing what these writers observe is not as simple as having diverse voices in the food media or diversity in more than the dish pig end of the kitchen. It involves deep questioning of the ways we construct our worlds and complex strategies at the personal and the structural level to reconstruct those worlds.

King Lear is the play above plays for me full of insights and challenges. One the comes to mind, and the word ‘insight’ is apposite to what I have been saying. The play is very much about seeing, with a beautiful pairing of Gloucester’s physical blindness and Lear’s more troubling psychological and moral blindness. In Act 1, soon after Lear has exiled Cordelia, Kent urges: ‘See better, Lear’. I think this is the challenge in its deepest meaning that these articles ask of us, and by seeing better to act, to be better.

Eat insects and fake meat to cut impact of livestock on the planet – study
‘Globally, twice as much land is used to raise cattle, pigs and other animals than is used to grow crops. Furthermore, a third of those crops harvested are fed back to livestock. The new research is the first systematic comparison of the environmental impact of various sources of food, and found that imitation meat and insects are vastly more efficient than raising livestock.
The work, published in the journal Global Food Security, found that if half of traditional animal products were replaced by imitation meat or insects the land required to produce the world’s food would be slashed by a third.’

It’s ironic that the very diets that many of those in African and Asian countries are moving away from are those that are being promoted as important components of sustainable foodways for the future.


The Struggles of Writing about Chinese Food as a Chinese Person
“Of the 263 entries under the "Chinese" recipe filter on the New York Times food section, almost 90 percent have a white person listed as author in the by-line. Only 10 percent of the recipes are authored by Chinese writers.”

This article raises many of the dilemmas and frustrations I face as someone who writes about South Asian cuisine in Australia. I don’t hold that only South Asians can write about South Asian food, as Wei also does not hold that only Chinese can write about Chinese food. But I reckon if I did a count of who gets their recipes for South Asian food into mainstream food media in Australia, I’d find an analogous situation. The non-Anglo-Australia voice does not get heard outside of a very small number of exceptions. But lest this sound like wog pleading, as I was working on this Compost I chanced to see a promo for Gardening Australia where Costa said that next week, he would be showing how to use native produce. Now, I haven’t seen the ep yet, and I trust Costa will have an Indigenous provider or cook on as well, but he gave no indication of that.



Highlights From Our Interview with Kusuma Rao of Ruchikala
‘So when I see other people that don't have that moral conflict of selling something they didn't have a lot of personal experience with, or marketing for food businesses that use a lot of religious imagery of brown people to sell businesses...it makes me wonder what it would have been like for them to have had the experience of being the "other," and how that would changed how they market what they do.’




The Calls Are Coming From Inside The House
‘This post reminded me of a conversation that I had at a dinner with a manager of one of the top restaurants in Boston. I mentioned that I would love to see more people of color at hospitality events. He responded with, ‘well, maybe those kinds of people don’t care about hospitality.” My jaw dropped. Then I felt angry. Then I felt embarrassed as I looked around at my fellow restaurant workers, managers, chefs, all of whom were white, and realized that none of them were challenging him in this assertion.’

http://bit.ly/2r7JctD

BD Wong teaches you how to eat a chicken wing
And here I thought all I had to do was put it in my mouth and scrape it against my teeth 😊


Which oils are best to cook with?
‘He thinks the ideal "compromise" oil for cooking purposes is olive oil, "because it is about 76% monounsaturates, 14% saturates and only 10% polyunsaturates - monounsaturates and saturates are much more resistant to oxidation than polyunsaturates".’

Has this mob ever tasted a Sri Lankan curry cooked with olive oil? It’s shite. Can we just get on with using oils appropriate to the cuisine the oils are supposed to serve and stop endlessly imposing a problem which developed within a  - I hate to use the term but I can’t find another – Western, market driven high fat content per se diet and the neo-liberal individualistic solutions that this article and others like it promotes?


Plot 29: A Memoir by Allan Jenkins review – childhood trauma and the solace of gardening
‘The garden cannot cure Jenkins’s fragile state of mind, nor stop him having vicious dreams of men with knives, but it does at least allow him a space to breathe, a “chemical-free” form of medicine. When he buys seed packets, he feels he is “collecting hope – at £2 a packet”. Those of us who are not so green-fingered sometimes make the mistake of thinking that gardening is a bland activity, but Jenkins shows that it can be a meaningful and muddy sort of stoicism: an acceptance of the way things are. This haunting memoir offers a reminder that after the digging, sometimes all you can do is plant.’

Thanks Helen for putting me on to (a) this review and so (b) the book which I look forward to reading.



What comes first: the free-range chicken or the free-range egg?
‘When we asked shoppers what they look for in terms of products that promote animal welfare, the most common answers involved free-range or cage-free eggs. We then asked people why they chose these products. A strong theme emerged: many shoppers preferred these types of eggs because they viewed them as higher quality, having better taste and colour, more nutritious, and safer than eggs produced using other methods such as barn systems.’

I’ve just finished Dan Jurafsky’s the Language of Food and this is an excellent example of what he discusses so genially and powrfully  - the persusasive power of words.


War on waste: Recycling shells from your plate to benefit the ocean
‘But for the last two years, restaurants and seafood wholesalers in Geelong, south-west of Melbourne, have been donating their shells to a local shell recycling program.
The donated mussel, oyster and scallop shells are then used to form a reef foundation, in the hope of restoring the once abundant shellfish reefs of Port Phillip Bay.’

I love a good food waste recycling venture and this one is a beauty which not only does good by waster but also by a social enterprise.


Sunday, May 7, 2017

Pol Sambol

Pol Sambol

It’s ubiquitous, delicious and has as many permutations as there are Sri Lankans. I think I can say without challenge that it is one of the dishes that defines Sri Lankan cuisine. It’s certainly one that is a taste memory as evocative for expatriate Sri Lankans as Vegemite is to expatriate Australians, a buttery croissant is to expatriate French and a MacDonald’s hamburger is to States-siders. 

Pol sambol is usually a go-with as are all sambols, but as a kid a favourite way to eat it was as a topping on a slice of bread and butter. 

So, what makes a pol sambol?

The oldest codified recipe I have found for it is in Hilda Deutrom’s classic 1929 Ceylon Daily News Cookery Book, though she calls it Goda Sambol.

½ a coconut (scraped)                                             1 tablespoonful sliced red onions
10 dry chillies                                                          juice of one lime
1 dessertspoonful Maldive fish                              salt

Pound together the chillies, Maldive fish, onions, and salt, then add the coconut and pound lightly. Moisten with the lime juice and mix well together.

N.B. – Instead of being pounded, the ingredients may be lightly ground.

I’ve eaten many a pol sambol in my 60plus years and I have strayed from this recipe in ways that Deutrom may not approve. But as I said in the intro to this, pol sambol is a dish that encourages and, indeed, invites variation. I asked Sri Lankan Facebook friends how they made theirs, wondering what everyone saw as the non-negotiables and how widely they ranged. All agree that if you don’t have grated coconut (derr!), dried chili (double derr!!), lime, onions and salt, you are not even in the square outside of which to think .

Unstated is that the coconut is freshly grated, though one person did say that their mother used rehydrated desiccated. I conducted an experiment and can report that this will give you quite an inferior sambol; it can’t quite escape the powderiness of its desiccation nor has it the light oiliness of fresh grated.  Using frozen freshly grated coconut on the other hand I found quite acceptable if you are not in the happy position of having a coconut palm in your backyard or be within easy distance of a specialist Asian grocer who has a reliable source of reasonably recently plucked coconuts or happen to be in an area where the big generalist grocers have cottoned on to the changing demographic of their customers and has started stocking coconuts.

On the chili front, there is variation as to whether they need to be fresh or dried or both. I confess that I am not above using chili powder, which gives the sambol a more orange colour which is pleasing. Some also use both red and green chilies, with the latter either ground along with the red or sliced fine and tossed through when the basic paste is made.

The type of onion again usually goes unstated, but were it being made in Sri Lanka, it would most likely be the fingernail sized red onions. These are very hard to source in Australia but what are now being sold as shallot onions are a good alternative, and your average brown onion will also do.

Were you making the sambol in Sri Lanka there is a high probability you would be using sea salt, but any table salt will do. Lime juice preferably fresh, but if not, then a good quality pre-juiced is fine. Lemon doesn’t work: lime juice generally is more acidic and it’s what you want in this dish.

Now, about the Maldive fish. As far as I can discover, this is something particular to Sri Lankan, Maldivian and Tamil food. It’s tuna – skipjack, yellow fin, little tunny – that’s been skinned, eviscerated cut into lengths, then boiled, smoked and dried till it is as hard as a piece of wood and looks not dissimilar. In Sri Lanka you can buy it in large ‘fillets’, but it is most often sold as small chips, like wood splinters, which have to be pounded further before being added to a dish. The intensity of its fishiness and its strong odour can put people off. It has the kind of depth of flavour of dried prawns or shrimp which can be substituted in the sambol. Also, it can be left out if you are averse to dry seafood of any kind, or are a non-piscatarian vegetarian or, of course, a vegan.

Form here, you can add what takes your fancy but you will drift further and further away from the essence of the sambol. Some of my correspondents add garlic and/or ginger and said in their family this was then called Lansi sambol, where Lansi apparently means Burgher which is interesting as it suggests it is seen as not authentically Sinhalese but an adaptation by Dutch/Portuguese. Some add curry leaves, one suggested adding a little sugar, another adds a little pineapple, another adds lime pickle. One added Marmite, a distinctly British brown salty paste that is a yeast by-product of beer making, on the suggestion of a tradie doing work on her premises and says it worked well.

What makes this simple combination of ingredients so tasty? First and foremost is its umami base, the ‘fifth’ taste, usually described as mildly meaty or just savoury. Coconut, chillies, Maldive fish and onion are all umami. This contrasts with the sharpness of the salt and the bitterness of the lime.

Then there’s the heady aroma released throughout the process, intensifying as the ingredients are pounded to release their odorants - the menthol of the coconut, the aldehydes in the lime, the intensely ammoniac scent of dried fish.



The mouthfeel, too, is part of its attraction. As I said above, Deutrom calls the dish goda sambol. This indicates that she intends the dish to be made on a miris galla (literally a chili stone), a combination of a large flat stone and a cylindrical stone grindstone.  Grinding releases the water in the onion and adding salt extracts more. Combining this with the powder formed from pounding the Maldive fish and dry chillies forms a paste. The grated coconut is fibrous and also a little oily (you can feel this with your fingers, just the hint of viscousness). It’s a combination of wet, rough, smooth, oily that gets your tongue sending exciting complicated messages to your brain about the shapes, textures and feel of the sambol.

When the astringency of onion and the burn from the chili hits the pain receptors of your tongue, it’s like firecrackers exploding in the finale of the sensory fiesta that is a pol sambol. 

My thanks to the following for sharing their pol sambol secretes with me: Anne-Marie Scharenguivel Kellar, Suzanne Therese Paiva, Natalie Punchihewa, Trudy Kern, Honorine Misso-Ludwick, Hugh Karunanayake.

Monday, April 24, 2017

Compost 25 April 2017



I had the great pleasure and privilege of attending dinner with Laila el Haddad author of The Gaza Kitchen and hearing form her about the desperate and unconscionable situation of farmers in Gaza and also dining on dishes from the book of which the mezze plate is pictured above. There was an opportunity for a brief discussion of the Israelisation of Arab food as a nationalism project which resonated with me as I have been thinking about the appropriation of indigenous ingredients by non-indigenous chefs and the extent to which if at all the indigenous communities for whom a particular ingredient may be totemic benefit from its commercialisation.

Feel the burn: Why do we love chili?
‘When Byrnes and Hayes tested nearly 250 volunteers, they found that chilli lovers were indeed more likely to be sensation seekers than people who avoided chillies. And it’s not just that sensation seekers approach all of life with more gusto – the effect was specific to chillies. When it came to more boring foods like candy floss, hot dogs or skimmed milk, the sensation seekers were no more likely to partake than their more timid confreres. Chilli eaters also tended to score higher on another aspect of personality called sensitivity to reward, which measures how drawn we are to praise, attention and other external reinforcement. And when the researchers looked more closely, an interesting pattern emerged: sensation seeking was the best predictor of chilli eating in women, while in men, sensitivity to reward was the better predictor.’

Hmm…I am going to have to track this research down as my cultural specificity receptors immediately went into high alert. What, the entire male population of, say Thailand, only eat chillies cause they are reward seekers? The rest of the article, on the physical impacts of chili, are more interesting and I suspect more reliable. Anyone know any research on chilies that looks at what receptors in the brain get triggered – like pleasure receptors as well as pain receptors? Is there a fine line, as Chrissie Amphlett sang, between pleasure and pain and do chilies walk the line like an aerialist?

http://bit.ly/2q8ksjO

Bangkok, home of the world's best street food, is banning street food
‘Thailand's junta has run an extensive campaign to "clean up" cities and "return happiness" to the country since taking power in 2014, but previous attempts to remove food stalls have failed.
David Thompson, author of Thai Street Food and the man behind both the award-winning nahm restaurant in Bangkok and Long Chim in Perth, Melbourne and Sydney, says it would be a terrible blow. "It's loved by the rich and tourists, but street food is essential for the poorer part of Thailand - people who are paid a subsistence wage can't afford food in restaurants and marketplaces. And it's not only food for the poorly paid, but employment and income for others.’

Chief advisor to Bangkok’s governor Wanlop Suwandee defends the move on two counts one of returning the pavement to pedestrians, and that there is space for street food sellers in markets. The latter no doubt comes with high rental fees which will effectively mean many vendors will have to ceases trading and of course the door gets open for corruption as city officials give licenses to those from whom they get kickbacks.  I haven’t been to Bangkok in yonks so I am not sure what the pavement traffic would otherwise be so can’t comment whether it’s a real issue or a ploy. I’d be interested in what businesses operate in the area and the hours they operate and what the impact is on them and to what extent they are behind the push as well, and the extent to which what is happening is down to a planning fail of massively promoting a tourist drawcard without thinking about the long-term consequences.

http://bit.ly/2oFy9X8

REPAST: The food history magazine
Thanks to Alison Vincent for the lead to this.

‘There's been a major surge of the number of books and blogs dedicated to culinary history and historical gastronomy in recent years but no popular publication that captures the many delicious ideas of all these food history fanatics. REPAST will change all that as the first ever food history magazine written for a popular audience!’

This kind of claim gets my goat if for no other reason than that ‘popular’ is too close to ‘populism’ for my comfort and that’s not helped by the editor’s/publisher’s pitch for funding contributions being in part that ‘there’s a chance that REPAST will fail to reach the right audience’ or that she hopes the magazine ‘concept will resonate with like-minded readers’.

Still, it’s good to see new spaces being created for we gastro-gnomes and the articles previewed do pique my interest – tho not enough to contribute funds.

https://www.kickstarter.com/projects/1478458568/repast-the-food-history-magazine

America’s Most Political food
 ‘“No! Of course not,” Lloyd said. “White supremacy is totally wrong—and my father was not like that. He was a Southerner and a South Carolinian. He enjoyed reading about the history and the heritage of America.” Lloyd had recently been to a friend’s funeral at a black church, and “two hundred people were there, and”—he chuckled— “ninety per cent of them were black, and that was fine.”
I told Lloyd what Lonnie Randolph and Joe Neal had said, that people needed a tangible sign that the Bessinger family understood the pain they had caused, and that until they gave one it would persist.
“Mmmkay,” he said. “Well, I don’t know how I can do that. I’m not objecting to doing that. I just need to know what that is.”

Quite simply one of the most engrossing articles I have read of late on the conscious and unconscious politics of food and conscious and unconscious racism, resonating with the contesting uses to which the barbecue is used on 26th January in Aus particularly this year with the backlash against the Meat and Livestock Australia’s lamb ad.

https://www.youtube.com/watch?v=uGdjX8QqL_Y

http://www.smh.com.au/business/media-and-marketing/this-years-australia-day-lamb-ad-doesnt-mention-australia-day-20170111-gtpvp7.html

The Caviar of the Desert
‘Vallejo is part of a movement among Mexican chefs to integrate local ingredients into their restaurants and to promote fair trade and economic solidarity with the people who are responsible for these products, including escamol. His most popular escamole dish right now is avocado tartar, which features the larvae alongside Serrano peppers and other strong flavors. Eager eaters make reservations months in advance for a taste of the delicacy.
But the reality is that not all small producers are lucky enough to be aware of people like Raúl Valencia or Pedro Vallejo. From the desert of Potosí, the idea that someone would pay more than $20 USD for one plate of escamol seems like a bad joke. For now, Prieto and his family are focused on the snowfall and the hope that the weather will be better next winter.’

This is the sting in the tail in this article; While diners get charged USD20 for a plate of the larvae, the gatherers get an average of USD503 annually. The article only skims the question of who benefits which I raised at the Gaza dinner with Lalla al Haddad in relation to the Israelification of Arab food and the current fad (and I have yet to see it as anything but that) for Indigenous products here, and the question I also asked at last year’s Symposium of Australian Gastronomy of the producers using native leaves, barks and berries to flavour liquor. I have yet to see a good economic analysis of how Indigenous communities are benefiting from the fad.

http://bit.ly/2ooc4fl

Origins of the Sicilian Mafia: The Market for Lemons
‘In summary, this paper contributes to the existing literature by outlining a new argument for the rise of mafia based on an exogenous resource boom in the international demand for citrus. Second, it offers the most comprehensive empirical analysis to date on the origins and the persistence of mafia since the 1880s, supporting the main hypothesis of the central importance of lemon production’

This is either the most delicious hoax I have come across lately, or one of the most quixotic research studies I have read in quite a while.

I found the article via Roads and Kingdoms at https://dl.dropboxusercontent.com/u/17139768/mafia.pdf?utm_source=R%26K+Insider&utm_campaign=7b656995ca-EMAIL_CAMPAIGN_2017_04_20&utm_medium=email&utm_term=0_fb0486b9d0-7b656995ca-93433477

Nuthouse: walnut and chestnut pickers go to extremes in fruit picking frenzy
‘To protect the trees, Sassafras farm doesn't allow visitors to pick the walnuts from the trees.
"We don't want our trees being beaten around, we don't want people climbing the trees," Ms Saunders said adding that staff patrol the perimeter of the walnut orchard. Easter picking at Pine Crest Farm, near Bilpin, was so chaotic and crazy that its owner John Galbraith said he was considering not opening next Easter. "It is a safety issue, with cars double parked and people waiting 15 to 20 minutes to pay, and fruit wasted on the ground," he said.’

I went on a chestnut and fig pick several years ago and then too people were knocking down fruit from trees and not just picking through the windfall and had to be cautioned by staff at the orchards. And it’s not just nuts: I know apple and stone fruit orchardists in Bilpin who have to stop people from picking everything they can lay their hands on. Fetishising foraging/gathering combined with the pursuit of the tourist dollar through coach trips that disgorge hundreds of people who see orchards as just another cheap shopping aisle comes at a cost. I wonder what orientation is given by the tour operators about the nature of orcharding, the markets being supplied, the need for fruit and nuts to mature etc. Then again, would it result in any change in behaviour when competition drives the foraging and not need.

http://bit.ly/2pS0H0r

Crop probiotics: how more science and less hype can help Australian farmers
‘Consequently, many products exist on the Australian market which don’t have clear label instructions for effective use, claim to work on an outlandish number of crops and don’t even touch on the topic of which soils they work effectively in.
Australia contrasts with the European Union, which demands multi-step scientific testing of products. For a product to be permitted for use in agriculture, EU legislation requires 10 or more field trials, conducted over two growing seasons in different climates and soil types. Delivery methods and dosage must be evaluated and effects confirmed. Crop trials have to ensure statistical validity. The EU has created an online database of detailed reports and standards that can be easily searched by the public.
These regulations have an impact on which biostimulants reach the market. European products often contain only one type of active microbe, as it’s otherwise difficult to meet the strict criteria. On the other hand, many biostimulants sold in Australia contain multiple microbes that are not clearly classified on labels.’
The authors don’t ask the question of who is benefiting from this slackness but that for me is the question. Who is importing the probiotics and what sweetheart deals if any are being done with the regulators?

http://bit.ly/2q023Jz

Saturday, April 8, 2017

Compost April 9 2017



Took the opportunity to try out one of the increasing number of food trucks around Sydney. This was Lemon and Rose which promotes itself as American Burger Meets the Middle East Street Eats. The burger [not pictured] was a delish shredded slow cooked beef brisket tho I couldn't quite see the Middle East in it, but the dessert of a lemon and rose water sorbet balanced out the experience nicely. That we ate it at tables in a parking lot beside the Princes Highway at peak early night traffic added to the ambience.

The Sculptural Desserts of an Architect–Turned–Pastry Chef
Ukrainian pastry chef Dinara Kasko, inspired by her background in architecture, makes geometric desserts that look far more like tiny sculptures than soft, velvety cakes — but that’s exactly what they are. She graduated from the Kharkov University Architecture School, then worked as an architect, designer, and 3D visualizer, frequently utilizing 3D printing technology in her work.’

Quite quite lovely…continuing my entrancement with 3D printed things – the food here ain’t printed 3D the moulds are, so edible all.

http://hyperallergic.com/362638/the-sculptural-desserts-of-an-architect-turned-pastry-chef/

What Kikkoman’s iconic soy sauce bottle says about Japan
‘It took Kenji Ekuan three years and 100 prototypes to complete the design — a fact that speaks volumes for the importance of detail in Japanese culture. The Kikkoman bottle led the way, showing that Japan had a place in the modern world, and became known the world over’

It’s a big claim and one that can no doubt be disputed, but the article tells me things I didn’t know about the bottle, the designer and Japan post war which is more than enough reason to recommend a reading.

http://ab.co/2mP7ciH

The Gentrification of Soul food
‘However, it is imperative for foodies and cultural critics alike to recognize the origins of “soul” food and the systemic way that black soul food chefs are sidelined and discredited. If we don’t, white Southern cooks will continue to end up on Chopped while Black chefs languish on the chopping block.’

The parallels to what is happening here with indigenous food and foodways is depressing.

http://bit.ly/2m9c2XD


Are boutique burgers healthy?
Short answer –
 ‘If your priority is taste, or the provenance, quality and freshness of the ingredients, then a gourmet burger might be just what you're after. Just don't assume it'll be good for you too.
On the whole, fast food burgers (gourmet or otherwise) have a tendency to be high in kilojoules, fat and salt, so consider skipping the soft drinks and sides when you're ordering one for a meal.’

http://bit.ly/2n8HwkQ

Humans made the perfect banana, but soon it will be gone
‘This giant organism [the Cavendish banana – see the article for an explanation of this]is now at risk of exactly the same sort of population crash that befell the Gros Michel, and a new strain of Fusarium, a close relative of the pathogen that causes Panama disease, has evolved. It can kill both Gros Michel and Cavendish bananas. This strain has already spread from Asia to East Africa and seems likely to make its way to Central America. This should be extremely worrisome. But what should be more worrisome is that the same is true of most of our crops, most of the plants that we most depend on, a list of species that is shockingly and increasingly short.’

Extracted from the recently released  Never Out of Season: How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future, 2017 by Rob Dunn published, Little, Brown and Company, New York, the point of the article won’t come as a surprise to many of us, but the info on the Gros Michel, Cavendish and the United Fruit Company is of interest as is the argument that both species of banana constitute separate single large scale organisms.

And for the sake of the argument, the article doesn’t touch on other varieties of banana that are making their way out of Asian markets and into the mainstream, at least in Aus. Will these too now become clones as industry turns to new varieties to future proof the banana market? Are they already?

http://bit.ly/2nljEL0

Digital signals turn water to lemonade
From New Scientist, 1 April 2017.

When life hands you lemons make virtual lemonade.

A system of sensors and electrodes can digitally transmit the basic colour and sourness of a glass of lemonade to at a tumbler of water, changing its look and taste.

Nimesha Ranasinghe at the National University of Singapore and his team used a colour sensor and a pH sensor to capture the appearance and acidity of a drink. This data was sent to a special tumbler full of water. An electrode stimulated the drinker’s tongue to mimic the lemonade’s sourness, while LED lights replicated its colour [doi.org/b4sj].

‘People are always posting pictures of drinks on social media – what if you could upload the taste as well?” says Ranasinghe.

I have to admit that when I noticed the date of printing of this story I was highly suspicious, but when I followed the link cited I did indeed find that this was a summary of an actual presentation to the quite wonderfully named TEI '17 Proceedings of the Eleventh International Conference on Tangible, Embedded, and Embodied Interaction.

Saturday, March 4, 2017

Compost 5 march 2017



So, this year's crop of mangoes was looking pretty good before I went on hols...the possums had other ideas. However, waste not want not so the samplers bites will be cauterised and the rest mushed for a sorbet or such. At least they alerted me that the mangoes despite their green skin were indeed ready.

Seven things in food to stay livid about in 2017
Barbara Santich sent me the following in response to last Compost’s item on this.

Clean and green, local and seasonal, are near to the top of my list of ‘things foodwise you will stay furious about this year’ but what really annoys me, perhaps less often, are menus that describe a dish in terms of its main ingredients, as if each had equal weight: for example, a (hypothetical) dish of ‘cured kingfish, shaved squid, quinoa, samphire’ that has a couple of slices of tuna plus one fine shaving of squid, six puffed quinoa grains, and a shred of samphire. I’m sure readers could add many real-life examples.

Second, another restaurant gripe: a dish described as (again, hypothetical) as ‘Seared lamb, roast tomatoes, carrot puree, French lentils’ that I order, and the waitperson asks would I like a side of vegetables. No, I say, there are vegetables with my dish. It’s not a lot, says the waitperson, I recommend a side of rosemary potatoes. So I order the side, and get a dish big enough to serve six. The carrot puree turns out to be a smear, the lentils form a random decoration on the rim of the plate, and there’s one miniscule tomato on top of the lamb. Why can’t the chef add the appropriate vegetable to the dish and charge an extra dollar? This one gets me hot under the collar every time.

Oh, and of course, the chestnuts that ignorant and lazy journalists come out with – for example, that Australia has the best cheese/fish/lamb etc. in the world; that it’s time Australians gave up hot roast turkey for Christmas (as if they have just invented the idea); that the European colonists in the eighteenth/nineteenth century emphatically rejected all indigenous foods (which usually precedes a congratulatory paen to the current generation of chefs).

I think I could add many more if I really got worked up!

And Charmaine sent these comments:

Here's to great year in challenging food orthodoxies (including historical ones!) and neoliberal solutions. Perhaps if people thought about the fact that part of the neoliberal agenda seems to be to deskill us as cooks so that we spend more money having our meals prepared for us by others (nothing against restaurants but we need to get a better perspective on our use of these) we might not be wasting so much for out. Not only are we being deskilled as cooks we apparently are not 'too busy' to actually go out and eat at the restaurants we buy our meals for so we have to have them delivered ...so we can sit in front of Netflix binge watching ...no wonder we are getting fat ..except the food delivery people who are riding around the food non bikes! 
In regards to food wastage if one eats out. I love the thali concept in restaurants in India (which I am sure you are familiar with). You are given a modest amount of food to begin and then the waiters come around and offer you more which you take as you need. It is socially frowned upon to take more than you can eat so it seems people rarely waste food. Perhaps we need a bit more of this in restaurants to prevent waste!
No animal required, but would people be prepared to eat artificial meat?

Gender was the biggest predicting factor, with men more likely on average to say they would try IVM, whereas women were less sure. Men also had more positive views of its benefits.’

Anyone care to speculate why?
  

Recipes are to cooking as listicles are to journalism: they're intrinsically flawed

‘All this is not to say that I dislike recipes. After all, I’ve published thousands of the bloody things over the years and most of them, I think, are really quite good – if I do say so myself.

Recipes are flawed by their very nature but those flaws are not fatal. Understanding the limitations of recipes can make them very useful indeed. They’re often our first step in exploring new dishes, new ingredients, new cuisines – and with them, new ways of living. They are an arrow pointing the way, not the destination itself.’

I found this article intensely annoying and snobby. Apart from the smug self-congratulation, I think it reeks of the kind of privileging of cooking by chefs who have time and money and who write food porn recipes to earn even more money.


The Hunt for the Perfect Sugar
 ‘Let us pause here to acknowledge the sugar-frosted codependent embrace of Big Food and the American consumer. You could rightly fault consumers for their insistence on an oxymoronic product. But who has been indulging their fantasies for decades now, promising sweet, satisfying taste and no calories? Big Food, of course. Now customers are upping the stakes—and it’s not at all clear that companies can pass the test.’

An interesting article on the commercial imperative and not the health imperative behind the search for a low-calorie sweetener. But why do we need sweet foods at all? Sure we have taste receptors for sweetness, but what of what makes a food naturally sweet, like honey, do we need that we can’t get if honey tasted umami?


Can eating lead to understanding? In the case of Trump’s travel ban, some hope so.
 ‘As enjoyable a form of resistance as it may be, learning about and eating food from the banned countries will not, of course, directly influence lawmakers or change any policy. But it could make a difference for immigrant-owned restaurants, whose businesses may have suffered because of stigma. And while some of those restaurant owners may be safely based in this country, many are worried about their family members, which can take a toll on their work.’

I’m also not convinced that just eating the other’s food leads is an adequate way to learn about the culture. For example, while I am happy to tell people who ask me where to eat good Sri Lankan in Sydney I know (a) depending on where I send them they will get a different idea of Sri Lankan food and food practices and (b) they could go somewhere and eat and have no deeper understanding of the whole of the cultures in Sri Lanka (note the plural) nor how they have developed nor how they are deployed within Sri Lanka as ways of entrenching power, conformity and so on.  Unless there is the opportunity to ask questions about this in the restaurant or unless the diner’s interest is piqued enough to ask these questions later, the food experience I think remains just that.

That is not to say at all that I don’t support people actively expressing support and solidarity with the banned communities in whatever ways they can, choosing to eat in a immigrant-owned restaurant among them. But it is to say that to expect too much of a meal is problematic.


 Where we source recipes
 From Barbara Santich:

If you don’t frequent Ikea or kitchenware shops you might have been unaware of the newest kitchen accessory - the tablet stand:



It’s a telling statement as to where people go for recipes!

As I confessed to Barbara, I often have recourse to the web for recipes, particularly if I want to find esoteric combinations of which there are usually several recipes more than I have in my cookbook collection. I have yet to cross-over to tablet use, however, and hauling the laptop from the office to the benchtop is tiresome so inevitable print out what I find anyway…on recycled paper of course.

MOLD Magazine goes print
 ‘We’re thrilled to announce the launch of MOLD Magazine, the first print magazine about the future of food. After three years and over 400 stories about food and design, we are excited to work in a new medium for our investigations into how design can shape the way we eat and drink in the future.

Ta Colin for putting me on to this. You may have noticed I have a growing interest in foodways of the future - including where the growing is all in a petri dish - so I am looking forward to this. Meanwhile the MOLD website is a great place to waste time…I mean research food.


Wednesday, January 25, 2017




Seven things in food to stay livid about in 2017
‘Good news. Comfort eating dealt brilliantly with the horrors of 2016, though sadly the effect was only temporary. Once I’d eaten all the salted caramel ice cream, the things that drove me nuts about the world were still there. This made me angry. After sticking a fork in my hand repeatedly to see if the feelings would go away, I’ve decided to stay angry. Because this year, being furious is the only way forward.’

What, only seven things! And really, the list is pretty tame, I think. What about superfoods? The Paeleo diet?!

Do write back with the things foodwise you will stay furious about this year.


A women’s business – street food vending in Accra
I grew up on street food after school in Sri Lanka and crave it wherever I travel. In SL, and PNG also where I have often had lunch from a street stall, as in Accra the work is mainly done by women. This is a lovely short doco about some of these women. Yes, a lot of plastic bagging and Styrofoam, depressingly.
 https://www.youtube.com/watch?v=DDJV3ldx_Ac&t=10s

Parrot pie and possum curry – how colonial Australians embraced native food
‘In her 1895 book The Antipodean Cookery Book, Rawson noted that “I am beholden to the blacks for nearly all my knowledge of the edible ground game” and that “whatever the blacks eat the whites may safely try”.
Rawson’s relationship with Aboriginal people was complex and nuanced. Demonstrating an understanding of the dispossession of land occurring in Queensland at the time, she wrote sympathetically of
The lessons white men should learn from the blacks before the work of extermination which is so rapidly going on has swept all the blacks who possess this wonderful bush lore off the face of the earth

http://bit.ly/2ku6Lsu

And for more on Wilhelmina Rawson http://adb.anu.edu.au/biography/rawson-wilhelmina-frances-mina-8163

 Dreams of cooking behind barbed wire
‘It's a cookbook, its recipes written by the inmates of Ravensbrück, the largest female concentration camp in Germany during World War II. Its writers were starving and the recipes recorded are a mixture of memory and fantasy.’


Utterly fascinating and touching.


Would you eat a 3d printed pizza?
“But that’s not all. There’s also the radical idea of using insects and laboratory-grown meat in 3D printed food as a sustainable alternative to traditional protein sources. Meat and Livestock Australia also recently announced that it is looking into ways to use 3D printing to produce new meat products to extract the most value from animal carcasses. So it is not far-fetched to imagine serving a Christmas lunch with 3D printed food made from red meat and poultry, or decorative edible items made from fruit or vegetable purees, sugar or chocolate.”

The wow factor with the video embedded in the article is through the roof for me. Sure, it’s sugar sugar and more sugar, but that you can create these shapes with food by printing has me totally entranced.

And if it can do for insects what it can do for sugar, I am there, as I am with them using the technology to print food for people with chewing and swallowing difficulties or as a way of getting food into emergency zones.


A slower pace fot tv’s ‘Galloping Gourmet’
 “His wife, he said, always advised him against looking too closley at what he did so spontane and so well, because studying what worked and what didn’t would destroy the spontaneity – and the joy.”

Loved watching his show and I suspect a tad of my flamboyance in the kitchen was instilled by him. Nice to see what he has been up to since.


Make a fresh start with your fridge in 2017: apps to reduce food waste and save money
‘It doesn’t sound very sexy, but planning meals and knowing what’s in your fridge and pantry when you go shopping is a great way to reduce food waste and save time and money.’

Another neo-liberalist solution to a systemic problem, says this grouchy socialist. As one of the comments here points out and material I have posted in Compost shows major food wastage happens at the grower/production end. I also heard a disturbing paper by Dianne McGrath at last year’s Symposium of Australian Gastronomy on research by RMIT on food wastage in the food service sector showing that the biggest share of wastage here comes from the diners’ plates, with 1 in 4 diners saying they left food on their plate, often because of portions being too large. Up to 317 g of food waste per cover. The research itself is now closed but you can sign up for a newsletter update at   http://watchmywaste.com.au/