May 25, 2005

Organic Pudding While pulling together material for yesterday's IMBB event I learned a few things related to gelatin. First I came across "It's Pudding!" which is a new organic and new pudding line available on the market. While the name is a bit odd to me--say, "No Kidding!" they will be offering flavors including chocolate, vanilla, rice, tapioca, and banana this summer. It's also certified Kosher OU. It will be sold in 4-ounce containers as 4- packs. for around $3.99. "It's Pudding!" is made with all natural ingredients and no artificial flavors, colors or preservatives. It will be available in the coming months in the refrigerated section of natural food stores and specialty sections of supermarkets nationwide. The puddings are made by Lifeway. The company was named as Forbes' 38th best small business and Fortune Small Business' 47th Fastest Growing Small Business. The company is also America's leading supplier of the cultured dairy product known as kefir. Kefir is a milk-based beverage that contains ten types of "friendly," active probiotic cultures. The liquid is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your insides. It's more nutritious than yogurt as it supplys complete proteins, essential minerals, and valuable B vitamins. In the course of my research I also cleared up a long held food belief that gelatin is made from horses hooves. While it's no longer common I'm not certain knowing where it is from is making me feel any better. And the best thing I learned? Any time...
Table Talk If you want someone to know you, well you've got to do a bit of sharing, yourself. From time to time I come across something that doesn't exactly fit into a food posting. But it would make good dinner conversation. Most of these mentions will fall into my other areas of interest, travel, books, film, the arts--dance, photography and cultural commentary. The LA Times piece on the state of art criticism--with digressions into wine and restaurant criticism. Over at the Telegraph Arts BOOKS section this week was a thought piece on the "the distinction between novels and short stories." Journalist, critic and author, Philip Hensher states that the purist definition of a novel and a short story "is becoming blurred." He noticed the shift about 10 years ago as a competition judge. In his view, in the past short stories were "pretty clearly a succession of separate entities. Some collections were basically put together out of whatever the writer had been doing recently and given a unity only by one man's recurrent preoccupations - William Trevor's Angels at the Ritz, say, or most of V S Pritchett's. Other writers preferred to give their collections a deliberate unity; perhaps, as in James Joyce's Dubliners, by staying in a specific place; some, like Raymond Carver, by not venturing from a specific tone, a specific social flavour. The distinction, for readers, between the novel and the collection of short stories seemed pretty clear." Siting examples such as Ali Smith's Hotel World, David Mitchell's...


what happens to the hole when the donut is gone?

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