March 30, 2006

Meatrix II is Here

            M2poster2_1

It's here. Meatrix II is loud and clear on its message. Long time readers know that nothing gets my bloomers in a bunch more than corporate dairy farms factories. Just say no to rGBH.

After viewing this animated bit think about joining Life Begins at Thirty in the second Eat Local Food Challenge.

Learn more about local food:

Mar 30, 2006 8:54:50 PM | Local Food Challenge

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Pocket Citrus "You'll find that one part's sweet and one part's tart: say where the sweetness or the sourness start." Tony Harrison, 'A Kumquat for John Keats, 1981 Saturday I fought the elements (hail, downpour, sideway's rain, cold wind) working at the market. Everything's a bit out of order as the wet winter weather is holding on longer than usual. One of the items that I was helping Will to sell were kumquats. And surprisingly, many San Franciscans had never tried one before. I found endless entertainment in daring people into trying these little berry shaped citrus fruits. Inevitably, after trying one they would end up buying a handful or two. Native to Asia, the kumquat is said to take its name from the Chinese, chin kan, or golden orange. Although these citrus orbs are closely related to citrus species, kumquats belong to the genus Fortunella after a plant collector for the London Horticultural Society, Robert Fortune introduced them from Asia to Europe in 1846. Years later the small trees could be found presented to dinner guests in order that they could pick their dessert. In contrast to citrus which has 8-15 sections, kumquats have only 3-6 sections; also the skin is thin, soft and edible. The fruit grows on an evergreen shrub or small tree with bright green pointed leaves and orange perfumed blossoms. While there are four different kinds of kumquats, the one you see most often is the olive-shaped Nagami; it's usually 1 to 2 inches long. This varitety...
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5 or < | Peanut Butter Pound Cake It appears that I have a growing penchant for all things peanut butter. I knew it was there. I just didn't the degree until I offered this elegant cake up for breakfast with coffee to S&K while overnighting in Sonoma. They both asked what my thing was with peanut butter. I think it's a pretty classic, versatile and perfect food--and I'm not alone. Here in America it's considered a pantry staple as it appears in 75% of our shelves. Recent reports state that consumption of this spread has increased more than 10 per cent since 2001, with Americans eating an average of three pounds a year. It's also high in fiber, protein and low in saturated fat. Other PB recipes on this site there's the recent award to Della Fattoria for their Peanut Butter Sandwich Cookie, Gourmet Cook the Cover winner Black & Tans; the very elegant Chocolate Peanut Butter Terrine, and another 5 or < Peanut Butter Cookies, and finally a favorite snack mentioned here is Nutella and peanut butter. I also have a Thai sesame noodle recipe that I'll need to share soon. This is a recipe developed by teacher and columnist of the SF Chronicle's "The Baker", Flo Braker that appears in the 1997 San Francisco Chronicle Cookbook. This collection is a two-volume set and I really wish they would get their act together and publish a third volume as it so perfectly encapsulates San Francisco and it's food or as Publisher's Weekly so says, "ethnically influenced,...

jeannebee

what happens to the hole when the donut is gone?

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