Food and Travel News: June 2016

Thursday, 30 June 2016

Epcot food fest preview: Vegan nachos, Trader Sam's, Yelloween

From the crazy but true files: I have a tasted a vegan dish and enjoyed it. I'd eat it again. I'll have my chances at this year's Epcot International Food & Garden Festival.

Introducing loaded Greek nachos, which Disney World describes as pita chips, "meatless sausage crumbles" and vegan tzatziki made from cashew cream. But wait, there's more. The "feta cheese" is really seasoned tofu.

Yep, I was stunned. It was the best thing I sampled at a Tables in Wonderland preview. Among the other new dishes for the festival, which starts Sept. 14, are pork tenderloin with cannellini bean ragout, mojo pork with black beans, duck confit and beef brisket and pimento cheese on garlic toast.

Other announcements:

•There are two nights of the Yelloween version of Party for the Senses: Oct. 28 and Oct. 29. Also back is the Rockin' Burger Block Party.

•A new offering is the lunchtime Behind the Scenes at Trader Sam's Grog Grotto. It's a tour of the Polynesian Village Resort eatery, with a look at its history and specialty drinks.

•There will be an Eat to the Beat Dinner Package (with a couple of breakfast options too). Eight new artists are in the concert series. A complete lineup was not shared, but opening day features Wang Chung.

•Tickets for special events go on sale July 21.

Source: Epcot food fest preview: Vegan nachos, Trader Sam's, Yelloween

Speedway signs deal with travel plaza giant

Speedway will work with a national travel plaza chain on a joint venture to manage about 120 travel plazas, primarily in the Southeast U.S.

Speedway, based in Enon, recently announced the agreement with Pilot Flying J to form a new entity called PFJ Southeast. The joint venture will include 41 Speedway locations and 79 locations contributed by Flying Pilot J. All of those locations will carry either the Pilot or Flying J brand name and will be operated by Pilot Flying J, according to information released by the companies.

The deal isn't expected to have an impact in Clark County, where Speedway's corporate headquarters is located, said Stefanie Griffith, a spokeswoman for Speedway. Officials from Flying Pilot J couldn't be reached for comment.

"We do not anticipate any significant impact locally because this is not an expansion as much as combining existing facilities," Griffith said.

The 41 Speedway locations will be renovated and re-branded as either Pilot or Flying J stations. The deal isn't expected to impact customers in Ohio.

"This will give Speedway's customers within the professional transportation industry more choices," Griffith said. "This joint venture combines Speedway's core dedication to customer service with Pilot's expertise as a premier travel plaza operator."

The locations included in the agreement will offer more parking for guests, as well as more food options. All of the locations will also honor Pilot's loyalty card, which allows members to earn points that can be used for retail and food discounts.

Speedway became one of the largest convenience store chains in the U.S. after it acquired Hess in 2014 for about $2.8 billion, nearly doubling its size. The company employs more than 34,000 workers overall, including hundreds of workers at its corporate headquarters in Clark County.

Pilot Flying J, based in Tennessee, has more than 650 retail locations, 52 Goodyear Commercial Tire and Service Centers and 44 Boss Shops, a truck repair center.

This isn't the first time the companies have worked together. Speedway is a subsidiary of Marathon, based in Findlay, Ohio. Pilot Corp. and Marathon formed a joint agreement to form Pilot Travel Centers in 2001, according to information from the Convenience Store News, an industry publication.

Pilot Flying J eventually purchased Speedway's stake in the company, Griffith said.

The most recent agreement is subject to approval by the Federal Trade Commission.

"Speedway's core dedication to customer service, combined with Pilot Flying J's expertise as an exceptional travel operator, will make PFJ Southeast LLC a premier choice for professional drivers throughout the Southeast," said Tony Kenney, Speedway's president in a news release. "We will be able to provide additional amenities to our customers under the Pilot and Flying J brands and better service drivers in this region overall."

Source: Speedway signs deal with travel plaza giant

Wednesday, 29 June 2016

Al fresco dining in America's food cities

1 Share This Story! Al fresco dining in America's food cities

Try Another

Audio CAPTCHA

Image CAPTCHA

Help

]]>

{# #}

CancelSend

Sent! Posted!

A link has been posted to your Facebook feed.

Autoplay

Show Thumbnails

Show Captions

Last SlideNext Slide

In Brooklyn, guests at Kings County Imperial can dine in the backyard garden where peaches, eggplant, herbs and edible flowers are growing to be used in the Chinese fare from chefs Josh Grinker and Tracy Jane Young.(Photo: Kings County Imperial)

Rooftop and patio season is officially underway, and we've rounded up gardens, terraces, sidewalk seating, and rooftops at bars and restaurants across the country for inspiration to eat out. Find fresh air, string lights, seasonal specials and even some games in these outdoor spaces that often share real estate with the kitchens' herb gardens. Whether you're looking for prime people watching in a new place, or an enchanting setting for a summer date, there's somewhere here to soak up to sun or take in the breeze over food and drinks. See prime spots with outdoor seating in major food cities in the galleries below.

Washington, D.C.

Autoplay

Show Thumbnails

Show Captions

Last SlideNext Slide

New York City

Autoplay

Show Thumbnails

Show Captions

Last SlideNext Slide

Chicago

Autoplay

Show Thumbnails

Show Captions

Last SlideNext Slide

Los Angeles

Autoplay

Show Thumbnails

Show Captions

Last SlideNext Slide

Rooftops across the country

Autoplay

Show Thumbnails

Show Captions

Last SlideNext Slide

Read or Share this story: http://usat.ly/28ZQgyj

Is the 'Brexit' a nightmare for food companies in the UK?

A worker inspects a bottle of Johnnie Walker whisky at the Diageo-owned Shieldhall bottling plant in Glasgow, Scotland. (Reuters)

On Thursday, British citizens voted to leave the EU—in a historic referendum known as the Brexit—throwing many industries into economic uncertainty, including one of the U.K.'s biggest moneymakers: food and drink.

Nearly 20 percent of all manufacturing activity (more than Great Britain's automotive and aerospace industries combined) falls under the umbrella of the Food and Drink Federation, which employs around 400,000 people across 6,620 businesses, adding about 21.9 billion pounds ($29.18 billion) to the British economy each year.

Now, with the Brexit vote, this industry making up nearly 9 percent of the United Kingdom's GDP could be at the mercy of the 27 remaining member countries of the EU.

Can the food industry's labor force sustain itself without a free flowing immigration policy? Will Britain have to create complex new trade deals around the globe? And will Britain's food and drink manufacturers be able to control product authenticity in the future?

Here's what at stake when it comes to the Brexit and food.

Immigration and the food industry workforce

One of the issues at the heart of the vote was the decision over immigration as foreign-born workers have continued to move into many lower-skilled occupations formally occupied by Brits.

A significant number of laborers working in the restaurant industry—about 30 percent-- were not born in the UK. Those workers, including many European migrants willing to work for lower wages, may not have the same freedom to work and live in a post-Brexit U.K.

It remains unclear whether the occupation of these low-skilled jobs resulted in the Brexit passing -- or whether British citizens even wanted these jobs and resented EU immigrants for taking them. What is clear is for those in the winning camp of "leave" is that Britain was unable to control immigration because current freedom of movement laws gives other EU citizens an automatic right to live and work in the country.

However, according to the Food and Drink Federation, 109,000 new recruits are needed by 2022 to meet the skills needs of the food and drink sector. The 27 remaining member countries of the EU post-Brexit may not allow fluid legal immigration to fill these lower skilled occupations in the food preparation trade.

The authenticity of British cuisine

The European Union's Protected Designation of Origin (EU POG) gives legal protection to its member countries, ensuring the authenticity of manufactured foodstuffs to the country of origin.

In 2002, when the Greeks wanted to make sure only feta made in Greece would be allowed to use the word "feta" in its descriptor, the EU POG helped legally enforce Greece's intellectual property over the 8,000-year-old cultural food product.

Under the EU POG, 73 British foods including Anglesey Sea Salt, Melton Mowbray Pork Pie, Scottish Wild Salmon and Scottish Farmed Salmon-- even Scotch Whisky-- cannot be labeled and sold by another country.

But without the POG, consumers may have to wonder whether that Scotch really came from Scotland.

"The implications (of Brexit) are huge," David Frost, chief executive of the Scotch Whisky Association, told The Telegraph. "We can make Scotch whisky only in Scotland and our brands are indissolubly linked with it. 35,000 jobs depend on the industry."

Pre-Brexit, if an Italian manufacturer wanted to make Scotch, the EU-- not Britain itself—would mandate a cease and desist order, or even an entire blockade in the importing and exporting of the phony whisky.

But now, it remains unclear whether the market will now become flooded with fake imitators of signature British food and drink like a bad Louis Vuitton knock-off on Canal Street in New York City. Great Britain's regulatory agencies alone may not have as much power to prevent phony foods as the EU.

British foods around the world

Historically, the U.K. has relied on the collective weight of the EU to open and strengthen its trade.

In 2012, when Columbian authorities redefined alcoholic beverages, certain types of Scotch whisky would have carried exorbitant tariffs in the country, making it difficult to sell. The EU stepped in and, as a direct result Columbia changed their definition, making it easier for Scotland to export its signature spirit throughout Latin America.

This type of EU trade involvement has helped the value of Scotland's whisky exports almost double over the last decade, growing from 2.24 billion pounds in 2004 to 4.26 billion pounds last year. That accounts for 85 percent of Scotland's food and drink exports, according to the Scotch Whisky Association-- and a quarter of Great Britain's.

Prior to Brexit, as a key member of the EU, the interests of Britain's consumers and businesses were always held into account prior to the EU acting. Now, post-Brexit, it is unclear whether Britain will have the same stature and due deference when the EU makes their decisions.

Without the EU, will Britain be able to replicate its current access to markets throughout the world?

Julie Palmer, a regional managing partner at the U.K. consulting firm Begbies Traynor, isn't so sure.

In April, Palmer told The Telegraph, "The U.K.'s exporting industries are already under significant financial pressure and can ill afford any potential risk to the 50 percent of British exports that go into the EU."

Sery Kim is a food and travel writer based in Washington, D.C. You can follow her adventures on Instagram @missserykim or on her blog www.AdventuresInSery.com.

Source: Is the 'Brexit' a nightmare for food companies in the UK?

Tuesday, 28 June 2016

Two Travel Channel Specials to Feature Food Network's Guy Fieri

TWO TRAVEL CHANNEL SPECIALS TO FEATURE FOOD NETWORK'S GUY FIERI

'Guy & Hunter's European Vacation' Premieres on Tuesday, July 5 at 11:00 p.m. ET/PT and

'Guy Fieri's Cuban Adventure' Airs on Tuesday, August 2 at 11:00 p.m. ET/PT

NEW YORK (June 28, 2016) - Food Network personality Guy Fieri is exploring some of the world's most exciting and fascinating places in two specials for Travel Channel this summer. The first special, "Guy & Hunter's European Vacation," premieres on Tuesday, July 5 at 11:00 p.m. ET/PT andfollows the chef and his eldest son, Hunter, on the ultimate food-filled European expedition. In "Guy Fieri's Cuban Adventure," premiering on Tuesday, August 2 at 11:00 p.m. ET/PT, Guy embarks on a legendary adventure in one of the most captivating cultural destinations in the world.

We've seen Guy's son, Hunter, grow up on "Diners, Drive-Ins and Dives" and "Guy's Big Bite," and now, after high school graduation, he and Guy are taking a month-long trek through Europe to dive into a new world of culture and cuisine in "Guy & Hunter's European Vacation." From authentic gyro preparation in Greece to the intricate croissant-making process in France, they meet the passionate people carrying on these traditional techniques. Whether it's making gelato or fish 'n' chips, Hunter is put to work as the duo eats their way from Italy to Germany and England to Spain, while also sharing amazing meals with family and friends. There's no shortage of adventure on the trip, with lobster fishing, sheep milking, glass blowing and even a little lederhosen fashion show.

Then, Guy takes his hit Food Network series, "Diners, Drive-Ins and Dives," on an historic trip to Havana, Cuba, and Travel Channel tags along for a behind-the-scenes special, "Guy Fieri's Cuban Adventure." Joined by his production crew, his wife, Lori, and his parents, Jim and Penny, Guy explores the emerging restaurant scene in Cuba's capital city. He pays homage to Cuba's most famous chef and cooks his trademark coffee lobster and a regional pork plate. Guy also visits a Soviet-era spot serving authentic Russian ravioli and rich chicken Kiev and spends time at a cigar-lovers' haven that serves specialties like drunk chicken and pork with plantains.

ABOUT TRAVEL CHANNEL

For virtual and active travelers who want to go on a thrilling quest; taste other cultures; enjoy the mystery of the unexplored; get a dose of epic adventure or a splash of wacky fun; there is no better daily escape than Travel Channel. Reaching more than 89 million U.S. cable homes, Travel Channel is the world's leading travel media brand. Fans also can visit Travel Channel for more information or interact with other fans through Facebook, Twitter, Pinterest and Instagram. Headquartered in Knoxville, Tenn., Travel Channel is owned by Scripps Networks Interactive, Inc., which also owns and operates HGTV, DIY Network, Food Network, Cooking Channel and Great American Country.

Source: Two Travel Channel Specials to Feature Food Network's Guy Fieri

Hot food on a airplane? Chef breaks down the logistics

New Delhi, Jun 28 () Food on airplanes is typically unappetizing but airline catering company, TajSATS, which has recently been awarded the 'Best Inflight Caterer' for the year 2016, attempts to incorporate inflight innovations through food preparation and presentation .

Seasonal specials, presentation and cost-effective planning are crucial while preparing an inflight meal, says Chef Arun Batra, Executive chef TajSATS who recently hosted a chefs table, organised by Vistara, a TATA-SIA airline service in India here.

TajSATS is a joint venture of the Indian Hotels Company, popularly known as the Taj Hotels Resorts and Palaces and SATS (formerly known as Singapore Airport Terminal Services) and their clientele includes Vistara, Air India, Jet Airways and many more airlines.

"From the moment it is cooked till the moment it is served, there is a science behind the way airline food is prepared and presented to make sure the customer is happy," says Batra.

Starting off with an a 'paper exercise' during which different combinations and permutations are thought of, the menu planning, he says, is an extensive and exhaustive process with health and safety checks, food standard guidelines, compatibility with customers and the cabin atmosphere and storage temperature being just some factors that go to shape a single meal.

This is followed by a sit-down with the costing team who cut through some ambitious projects before a final meeting with the senior management is held where more inputs are given to tweak the menu.

The menu changes according to the season and availability of seasonal fruits and vegetables, says Daman Pathak, Head, in-flight services.

While the summer menu features desserts like ice cream and kulfis, the winter menu promises warm gajar halwa among other delicacies.

A six day rotation cycle of the menu across all the sectors, business, premium economy and economy classes, ensures that frequent fliers don't have to eat the same meal each time they travel.

"Out of 12 meals offered in total in the business class, for example, 10 are consumed by the passengers and the crew consumes the ones left. Wasting food in the state the world is in, is not an option," says Pathak.

Airlines like Vistara depend on customer feedback while deciding meals. MORE VAG ANS ANS
Source: Hot food on a airplane? Chef breaks down the logistics

Monday, 27 June 2016

Foodâ€™s transit time through body is a key factor in digestive health

The time it takes for ingested food to travel through the human gut – also called transit time – affects the amount of harmful degradation products produced along the way. This means that transit time is a key factor in a healthy digestive system. This is the finding of a study from the National Food Institute, Technical University of Denmark, which has been published in the renowned journal Nature Microbiology.

Food has to travel through eight meters of intestine from the time it enters the mouth of an adult person until it comes out the other end. Recent research has focused mainly on the influence of the bacterial composition of the gut on the health of people's digestive system.

Taking this a step further, Postdoc Henrik Munch Roager from the National Food Institute has studied how food's transit time through the colon affects gut bacteria's role in the activity and health of the digestive system by measuring the products of bacterial activity, which end up in urine.

The effect of food's transit time

Intestinal bacteria prefer to digest dietary carbohydrates, but when these are depleted, the bacteria start to break down other nutrients such as proteins. Researchers have previously observed correlations between some of the bacterial protein degradation products that are produced in the colon and the development of various diseases including colorectal cancer, chronic renal disease and autism.

"In short, our study shows that the longer food takes to pass through the colon, the more harmful bacterial degradation products are produced. Conversely, when the transit time is shorter, we find a higher amount of the substances that are produced when the colon renews its inner surface, which may be a sign of a healthier intestinal wall," Henrik's supervisor and professor at the National Food Institute, Tine Rask Licht, explains.

It is commonly thought that a very diverse bacterial population in the gut is most healthy, however both the study from the National Food Institute and other brand news studies show that bacterial richness in stool is also often associated with a long transit time.

"We believe that a rich bacterial composition in the gut is not necessarily synonymous with a healthy digestive system, if it is an indication that food takes a long time to travel through the colon," Tine Rask Licht says.

Better understanding of constipation as a risk factor

The study shows that transit time is a key factor in the activity of the intestinal bacteria and this emphasizes the importance of preventing constipation, which may have an impact on health. This is highly relevant in Denmark where up to as much as 20% of the population suffers from constipation from time to time.

The National Food Institute's findings can help researchers better understand diseases where constipation is considered a risk factor, such as colorectal cancer and Parkinson's disease as well as afflictions where constipation often occurs such as ADHD and autism.

Influencing food's transit time

Tine Rask Licht emphasizes that people's dietary habits can influence transit time:

"You can help food pass through the colon by eating a diet rich in fibre and drinking plenty of water. It may also be worth trying to limit the intake of for example meat, which slows down the transit time and provides the gut bacteria with lots of protein to digest. Physical activity can also reduce the time it takes for food to travel through the colon."

Story Source:

The above post is reprinted from materials provided by Technical University of Denmark (DTU). Note: Materials may be edited for content and length.

Source: Food's transit time through body is a key factor in digestive health

Hit the night market for food in Taiwan

Photo shows the delicious street food at Liuhe night market in Kaohsiung city, China's Taiwan.

If you are visiting Taiwan and are wondering what the easiest way is to experience the best in Taiwanese cuisine and culture, a visit to one of Taipei's night markets is the way to go. The Liuhe night market in Kaohsiung is a favorite dining place for residents and tourists alike. [China.org.cn]

Source: Hit the night market for food in Taiwan

Sunday, 26 June 2016

Here's Why You Should Not Quit Your Job To Travel The World, No Matter How Cool It Seems

There's been way too many examples of people leaving their jobs to travel the world and much has been said about their journeys and the glory they found along the road. What no one really talks about is what happens a little further down the road.

After the initial exhilaration of being on the road, reality returns to bite you really hard! In an economy like India's, a gap to travel is still frowned upon by several prospective employees. So, when you return to apply for a regular job, if at all you do, you are met with knitted brows and with judgements of a "far too casual" attitude.

Travel blogger Akanksha Dureja says, "It is very hard to explain/justify the break for traveling if you ever want to go back to corporate. Even if you somehow convince them, there will always be a doubt that you might again take off, leaving behind the projects you are working in jeopardy. You might not be taken seriously and not given important responsibilities."

Travel bloggers in India say that by the end of the first six months, you are too broke to be on the road anymore

On the road

Unsplash

"People can always quit their jobs to follow their passion," shares solo travel expert, Swati Jain. "They need to understand that having a back up plan is important. Reading posts from random travellers and getting influenced to immediately quit without any plans to join the 'quit job to travel' club, is the way to regret later. No back ups, no plans will eventually leave you in soup."

Alka Kaushik, one of India's leading travel bloggers and the co-founder of Travel Correspondent and Blogger's Group in India, warns against falling for the glamour associated with travel writing. "Travelling is an expensive habit, even if you consider backpacking or budget travel. The truth is that most people making these claims are doing part-time jobs, entrepreneurs or are dependent on their parents or spouse. There are also several who undertake one international travel in six months and get their 'highly sensationalised' stories published in one or two magazines before returning to the grind of corporate life. Their stories are highly popular on "how they kicked a corporate job to travel the world".

Not everyone manages to realise this in time or finds it easy to get back to a job

Budget travel

Unsplash

Archana Singh, who runs Travel See Write, says, "I took a sabbatical (did not quit) from corporate life in November 2014 to try my hand at travel by joining a travel startup only to find out that grass is not always greener on the other side."

"It came as a rude shock to me that pursuing my passion for travel was easier when I worked in a corpoarte than working for a travel company. I was confined to four walls doing paperwork through 6-7 days. Thankfully I realised it in time. However, in my absence the role in my earlier organisation was filled up. Thankfully an opening came in South East Asia else I would have become dhobi ka kutta," she says.

It is easy to forget that travelling as a job is very different from a vacation

Not on vacation

Unsplash

Shubham Mansingka, who runs a blog called A Boy Who Travels, reflects, "The road is long and hard and doesn't always work out if you don't have a fallback option. Bills have to be paid at the end of the month. Depression can easily set in."

There is always the reality check that one needs to go through, that you are not cut out to live off the road. Shubhajit Chakraborty comments, "First think, and the most important thing is to know whether you can continue travelling. Sometimes, after a couple of months, the heart is so desperate to reach the familiar atmosphere, the old food, friends, you suddenly feel terrible homesickness for those shits that you left at the first place."

It is incorrect to say that there is no turning back from the road but yes, that road leading back to the non-travel world is a thorny one. "It is important for create an alternative resource of earning whether it is a part time, freelancing, language teaching, or even day trading to earn your basic daily food and stay," Chakraborty says. "If you have a good education background and are young, you can take a chance. If you are highly experienced and have worked for say 10 years straight, you can take a chance to take a break for a year, and travel."

After all this, no one tells you how little you can expect for your memories

Travel writing

Unsplash

Travel writing, one of the key modes of earning while on the road, is a poorly paid avenue in India. Plagiarism is rampant, payments are almost always delayed! One of the biggest reasons of returning to base is that corporates owe you money and you need to go get it. Without a financial backup, travel becomes a serious challenge.

Rocky and Mayur, who have made history of sorts with their food show, Highway On My Plate, had commented about the toll that eating all kinds of food takes on their health and psyche.

Trust me, head for the road only if you are sure you have the stomach for it.

Source: Here's Why You Should Not Quit Your Job To Travel The World, No Matter How Cool It Seems

Saturday, 25 June 2016

As food prices go through the roof, a look at how urban Indian families are coping

What have you cut back on this year?

For some it's been travel abroad, others are eating out less, or driving the smaller car rather than the SUV.

Shopping for vegetables has become unpleasant, says Anand Dandekar, 40, a landscape designer and father of one.

"One week tomatoes cost 40 rupees a kilo; the next, they've shot up to 80. It's as volatile as the stock market," he says. "It's not about being unable to pay, it's about why should we pay these prices? It's about feeling cheated."

"In a nutshell, food supply in India is not keeping up with the demand. If your income grows by 6% the demand of non-grains will rise by 9% to 15%," says Yoginder Alagh, economist and former minister of power, planning science and technology.

As one online meme put it, you can now buy for the same price a kilo of tomatoes or .33 gm of gold.

To keep their savings from being affected, Dandekar's wife, Pallavi, 38, a teacher, has begun offering private tutorship out of her home, for the past eight months. And where the couple used to take their six-year-old out to a theme park about once every two weeks, they now do these outings once every two months. The Dandekars also switched from a fuel-guzzling SUV to a smaller car, in November.

The lower classes have, of course, been hit doubly hard, since most work in the unorganised sector, where wage increases depend wholly on the whims of their employers.

"As prices have risen, particularly since 2013, many of these employers have decided not to raise the salaries of their cooks, drivers, maids and labourers," says Abhijit Sen, an economist and former member of the Planning Commission. "Five years before that, the lower classes were seeing an annual rise of about 10%."

Meanwhile, the prices of essential sources of protein and nutrition like pulses have nearly doubled. To make up for the money spend on food, some are taking on extra work, or switching off the fans to save on electricity bills.

It all starts with effective policymaking and planning at the farm level, says YK Alagh, economist and former agriculture minister. "Right now, farmers are not given sufficient price incentives or adequate market infrastructure."

Pulses are just one example, Alagh adds. "The average profit margin for those growing pulses in India is negligible. So naturally it is unattractive to grow them," he says. "Then, to compensate for the lack of supply, pulses are imported from Canada, America and Australia and distributed at a subsidised price. Foreign governments spend hundreds of millions of dollars on programmes to encourage their farmers to export pulses to India. Why do we support other countries' farmers and not our own?"

(With inputs from Danish Raza)

Read: Why RBI governer Raghuram Rajan is called the inflation warrior

CUTTING BACK

A senior takes on two more jobs

Vatsala Thackeray sits down to dinner with her daughter and grandson — minus their favourite tomato chutney. As prices have risen over three years, the family has stopped their annual visits to their village in coastal Maharashtra. 'We don't even go out together within the city now,' says Vatsala. (Satish Bate/HT PHOTO)

Vatsala Thackeray is 66, arthritic and diabetic, but her work days are only getting longer. Where she used to cook in five homes, she now cooks in seven.

"I took two more jobs in April," she says. "We have five people to feed at home -- me, my daughter, son-in-law and two grandkids -- and only two of us are earning. Now, my first job starts at 5.30 am and my last one ends at 6 in the evening. I only see my family at 8."

Back home, lights out is at 9.30. Electricity too is a rationed item and now that the rains are here, the fan is kept off as much as possible.

Vatsala earns Rs 17,000 a month, and her son-in-law, a government school teacher, Rs 20,000. Put together, their earnings used to be enough, with some left over for one trip home to their village every year. That stopped two years ago. As prices continued to rise, they stopped all outings within the city too.

"We haven't even been to the Siddhivinayak temple in Mumbai since 2013," Vatsala says. "The whole family never steps out together. How can we? Even train and bus tickets have become more expensive, and our salaries hardly go up at all."

At home, meal times are now missing the family's favourite tomato chutney. "How you can spend eighty rupees on one kilo and not make it last at least half a month? These are just tomatoes after all. Even in curries, instead of four per dish, we use half or none."

Meanwhile, Vatsala's younger grandson Kaushik, 11, refuses to go out with friends when they plan to eat snacks such as vada pav or misal pav. "He lies, saying there is work at home,'" Vatsala says. "What saddens me even more is that the elder one, Sushant [23], has a BCom degree and knowledge of computers, but hasn't found a job for a year. How do we escape our economic condition if education does not lead to better jobs?"

As prices annoy, tomatoes vanish from soups and gravies

The Guptas used to stock up on pulses and grains in bulk. 'Now we buy only for the week. My wife and I also plan the menu with care, keeping prices in mind,' says businessman Anil (second from right), seen here with his wife and children. (Virendra Singh Gosain/HT PHOTO)

It's the perfect weather for soup, but the Guptas from Central Delhi's Karol Bagh have stopped making their favourite tomato broth.

"Ever since the price of tomatoes went up to `80 per kg, I am avoiding tomato-based gravies too," says Veena, 50, a homemaker and mother of three.

The rising food prices have affected even this upper-middle-class family. They live in a three-bedroom home and have two cars, but have become increasingly conscious of their consumption patterns over the past six months.

"Earlier we would stock pulses and grains in bulk," says Anil, 51, who owns a car dealership. "Now we are buying only what is required for the week. My wife and I also spend time together planning the weekly menu, keeping the prices of food items in mind."

What is hurting the vegetarian family the most, they say, are the skyrocketing prices of pulses.

"We make dal for at least one meal. It is nutritious and we are habituated to having it. I still cook dal every day, but due to the price hike I think more carefully about which dal to make more frequently and which ones to skip," says Veena. "Even so, our monthly food budget has gone up by `4,000 in six months."

The current government has not taken any steps to improve quality of life of a middle class family like ours, adds daughter Khushboo, 28, a project manager with an NGO. "Prices are rising by the day, but still, more and more taxes are being levied. It's a vicious circle where the common man is left continuously struggling to achieve or maintain a decent standard of living."

'My wife and I might have to move into my mother's house'

The Chandioks both run catering businesses in Mumbai. Even as their revenues continue to rise, rising prices have gnawed away at their profit margins. (Vidya Subramanian/HT PHOTO)

The Chandioks, Ishmeet and Nicola, have been married 10 years and built a good life together.

They live in a rented two-bedroom home in the upscale Lokhandwala area in suburban Mumbai and travelled twice a year — one domestic trip, one foreign. They each run their own catering business, he catering for dogs, she selling cookies, cakes, curries and kebabs out of their home.

Three years ago things started to change. As food costs began to rise sharply, their profit margins began to dip.

"We cut down on travel first," says Ishmeet, 37. "We decided to do only one trip a year, domestic. Then we started cutting down on eating out; from six to eight outings a month, we now eat out just twice."

Now, the Chandioks are considering moving into Ishmeet's mother's home, which would mean mother, sister, the couple and their three dogs all crammed into a two-bedroom flat.

"Since March, profits have dipped by 15%," Ishmeet explains. "Our production costs have gone up by 40% in the past year. Sugar, meat and milk are getting more and more expensive, but customers aren't going to stay if you keep raising your prices. So it's at the point where our revenue is still rising by about 8% a year, but the hike in expenses is double that."

For now, the couple is waiting and hoping that prices will stabilise, business will be good again, and they'll be able to keep their home. "Meanwhile, we shop for kitchen supplies only when there are discounts on offer," Ishmeet says. "We no longer use tomatoes in our salads. It's getting ridiculous."

'We might cut back on our kid's classes'

Sushant Sikdar, a tailor from Noida says that if the prices rise any further their daughter Prijita will have to do without her after-school tutorial classes. (Ravi Choudhary/HT PHOTO)

The Sikdars eat more fish than they used to, but that's only because dal now costs the same, they say with a wry laugh.

Jharna and her husband Sushant migrated from Kolkata to Noida in search of work 12 years ago. She now works as a maid; he as a tailor at an export house. Together, they earn about `15,000, which must support them and their daughter Prijita, 13.

Earlier, the family would eat their favourite fish curry and rice once a week. "But when dal and machchi cost almost the same, who would want to eat dal?" says Jharna, 32. "So now, we compromise a little on quantity but we get a tasty meal. We are still better off than some of our neighbours. We have seen them eating roti with pickle and onion for dinner."

Dal-roti is no longer a poor man's meal, adds Sushant, 40. "The way prices are soaring, even middle-class families must be finding it difficult to afford pulses."

For the Sikdars, it's the looming toss-up between their daughter's education and three meals a day that worries them. Prijita is in Class 8 and they spend a total of Rs1,200 per month on her school and after-school tuition. "Her education is very important, but if prices rise any further, we may think of asking her to skip tuitions. That will save us Rs 400 per month," Jharna says.

Read: An open letter to the finance minister from the salaried class

Watch: People in Delhi discuss how inflation has messed with their household budgets

Source: As food prices go through the roof, a look at how urban Indian families are coping

North Wales' best places for takeaway food, according to this travel website

There are plenty of top places to get takeaway food in North Wales.

Here are the best three places to eat in each county according to travel site Trip Advisor.

But we would like to know where you recommend - tell us by using the commenting feature below

Anglesey 1) Red Boat Ice Cream Parlour, Beaumaris

Yummy ice cream flavours at Red boat, Beaumaris, Anglesey

There's a lot of choice here with flavours including bara brith, jelly baby, strawberry mascarpone and balsamic vinegar, Jammy Dodger and salty caramel and pecan. You can also enjoy hot food here.

Opening hours: Daily 10am-5pm.

34 Castle St, Beaumaris, Anglesey, LL58 8BB. For further details, go to the website or call 01248 810022.

Read: Your guide to North Wales ice cream parlours

2) Wavecrest Cafe, Holyhead

Wavecrest Cafe, Holyhead

Morning coffee, lunches, afternoon teas, Penny's famous cheese and onion pie, giant scones with fresh strawberries and cream, Granny Hudson's apple pie with homemade custard; All home cooking from fresh produce.

Opening hours: Thursday-Sunday: 10.30am-5pm.

Church Bay, Holyhead, Anglesey, LL65 4ET. For further details, go to the website or call 01407 730650.

Read: The top North Wales restaurants according to Trip Advisor

3) Sullivans, Rhosneigr

Sullivans in Rhosneigr, Anglesey

A cafe/wine bar and restaurant in the seaside village of Rhosneigr. Takeaway menu includes pizza, pasta and burgers.

Opening hours: Open all day from 10am during the summer.

High Street, Rhosneigr, Anglesey, LL64 5UQ. For further details, go to the website or call 01407 811111.

Conwy 1) Looking Glass, Llandudno

Ice cream at the Looking Glass, Llandudno

All ice creams and sorbets, crepes and waffles are made on site using fresh local produce. The parlour has 24 flavours which change frequently.

Opening hours: Daily 12-5.30pm.

100 Mostyn St, Llandudno, Conwy, LL30 2SW. For further details, call 01492 860793.

2) Tops, Llandudno

Tops Restaurant in Craig y Don, Llandudno

Chinese cuisine at the restaurant/takeaway which has earned a reputation for great service, decor and food.

Opening hours: Daily 5-10.30pm.

43 Mostyn Avenue, Llandudno, Conwy, LL30 1YY. For further details, call 01492 876829.

Read: Taste Test: Tops Restaurant, Craig y Don, Llandudno

3) Edwards of Conwy

Edwards of Conwy

Award-winning butcher selling hot and cold food to takeaway.

Opening hours: Monday-Saturday 7am-5pm.

18 High Street, Conwy, LL32 8DE. For further details, go to the website or call 01492 581111.

Read: This Edward's of Conwy pork pie is 'the best' to eat in Britain

Denbighshire 1) Fouzi's Cafe Bar Pizzeria, Llangollen

Fouzi's Cafe Bar Pizzeria, Llangollen

Offers an appetising choice of fresh Italian pizza and pasta as well as a choice of other international dishes.

Opening hours: Sunday-Thursday 9am-9pm; Friday-Saturday 9am-10pm.

7 Bridge Street, Llangollen, Denbighshire, LL20 8PG. For further details, go to the website or call 01978 861399.

Read: 12 picturesque places to enjoy afternoon tea in North Wales

2) Dee Corner Cafe Bistro, Llangollen

Dee Corner Cafe Bistro, Llangollen

Cafe and restaurant offering an extensive menu.

Opening hours: Call the venue.

29 Castle Street, Llangollen, Denbighshire, LL20 8RU. For further details, call 01978 860226.

Read: 12 North Wales Sunday carvery venues

3) Vintage Rose Tea Room and Coffee Shop, Llangollen

Vintage Rose Tea Room and Coffee Shop, Llangollen

Sells breakfasts, light lunches, homemade soups, afternoon teas, etc.

Opening hours: Monday-Saturday 10am-4pm.

1 Oak Street, Llangollen, Denbighshire, LL20 8NR. For further details, call 07712 186391.

Read: North Wales' best restaurants, tearooms - and even burger van - according to TripAdvisor

Flintshire 1) Indian Lounge, Nannerch

The chandeliers give the Indian Lounge an air of sophistication

Sophisticated Indian restaurant with a good reputation.

Opening hours: Monday-Friday: 3-10.30pm; Saturday: 3pm-12am; Sunday: 12-7.30pm.

Denbigh Road, Nannerch, Flintshire , CH7 5QU. For further details, call 01352 741737.

2) Chocks Away, Hawarden

Chocks Away Diner in Hawarden, Flintshire

The diner serves food all day from breakfast to brunch into lunch and light snacks and then afternoon tea.

Opening hours: Monday-Friday 7am-5pm; Saturday-Sunday 9am-4pm.

International House, Hawarden Airport, Aviation Park, Flint Road, Deeside, Flintshire, CH4 0GZ. For further details, go to the website or call 01244 539205.

Read: Restaurant review: Chocks Away Diner, Hawarden

3) Shared Olive, Hawarden

The Shared Olive, Hawarden

A contemporary Mediterranean restaurant, Shared Olive offers a simple, fresh style food in relaxed surroundings.

Opening hours: Tuesday-Thursday 12-3pm and 5.30-10pm; Friday 12-3pm and 5.30-11pm; Saturday 5.30-11pm; Sunday 12-6pm.

68 The Highway, Deeside, Flintshire, CH5 3DH. For further details, go to the website or call 01244 530053.

Read: The Shared Olive, Hawarden

Gwynedd 1) Breaktimes Cafe, Porthmadog

Breaktimes Cafe (Porthmadog)

Established over 10 years ago, the owners were keen to blow away any myth about the location being linked to any "greasy spoon".

Opening hours: Monday-Saturday: 8am-2pm.

Penamser Industrial Estate, Porthmadog , Gwynedd , LL49 9NZ. For further details, go to the website or call 01766 514555.

Read: North Wales' best breakfast revealed

2) Palas Caffi, Caernarfon

Original Caernarfon ice cream is made daily on the premises using local ingredients. Choose from over 30 different flavours!

Opening hours: Monday-Saturday 10am-5.30pm.

23 Palace St, Caernarfon, Gwynedd LL55 1RR. For further details, call 01286 673901.

3) Ainsworths Traditional Fish and Chips, Caernarfon

Ainsworths Fish and Chips, Caernarfon

This is rated as one, if not the best place to get fish and chips in the county.

Opening hours: Monday-Thursday: 11.30am-9pm; Friday-Sunday: 11.30am-10pm.

41 Bridge Street, Caernarfon , Gwynedd, LL55 1AF. For further details, call 01286 673151.

Read: North Wales' best chippy revealed

Wrexham 1) Cleopatra's Coffee Shop and Bistro, Holt

South African Biscotti or "dunking biscuits" made by Philippe Kalkwarf, owner of Wrexham-based Cleopatra Foods

A place where you can cup of coffee and freshly baked cakes. It also has a selection of food dishes to cater for everyone.

Opening hours: Tuesday-Thursday 8.30am-5pm; Friday-Saturday 8.30am-11pm; Sunday 9am-5pm.

Lime Tree Cottage, The Cross, Holt, Wrexham, LL13 9YG. For further details, call 01829 270030.

Read: Food entrepreneur sets up shop in Wrexham after fleeing 'violent' South Africa

2) Anise, Wrexham

Anise Indian Restaurant, Wrexham

The menu has been put together by our experienced chefs, using traditional recipes and adding a modern twist to them to make each dish unique.

Opening hours: Sunday-Thursday 5.30-10.30pm; Friday-Saturday 5.30-11pm.

1 Smithfield Rd, Wrexham, LL13 8EN. For further details, go to the website or call 01978 266017.

Read: 12 North Wales all-you-can-eat buffets

3) Dot 2 Dot Cafe, Wrexham

Dot 2 Dot Cafe at Wrexham General Railway Station

Cafe at Wrexham General Railway Station.

Opening hours: Monday-Friday 6am-5pm; Saturday 8am-2pm.

Wrexham General Railway Station, Mold Road, Wrexham, LL11 1EL. For further details, call 07583 040130.

Where's your favourite takeaway in North Wales? Tell us in the comments below.

North Wales Taste Tests

1 of 8

Source: North Wales' best places for takeaway food, according to this travel website

Friday, 24 June 2016

Plan ahead to cope with food allergies

Virginia Cambalik, For the Poughkeepsie Journal 2:04 p.m. EDT June 24, 2016

Virginia Cambalik is a registered dietitian and certified dietitian nutritionist.(Photo: Courtesy photo)

School, restaurants, travel, and social events can all represent pre-planning for people or families affected by food allergies.

Up to 15 million Americans have food allergies and it's estimated that one in 13 children under age 18 have them (CDC.gov). Food allergies can range from mild to severe symptoms.

Severe symptoms, or anaphylaxis reactions, can cause immediate, progressive breathing issues from wheezing to loss of consciousness. Once a severe reaction is treated with epinephrine (EpiPen), clinical observation is necessary and additional treatment may be required.

Nutrition can be lacking without savvy food substitutions in someone with key food allergies such as dairy (calcium, Vitamin D) or wheat (B vitamins, iron) or in someone with multiple food allergies.

Eight foods are responsible for 90 percent of all food allergies: wheat, eggs, milk, soy, fish, shellfish, peanuts and tree nuts. These allergies can develop anytime in the life cycle.

Eggs, fish, shellfish, milk, soy, peanuts and tree nuts contribute to protein nutrition, so it's important to ensure other protein sources are used to meet this macronutrient need.

Beef, pork, poultry (also provide iron and vitamin B12) and dairy (if tolerated) are examples of animal protein sources. For plant proteins, quinoa and beans are a couple of great complete protein sources. One cup of quinoa and a half cup of beans provide about eight grams of protein each.

To get other nutrients normally supplied by these common food allergens, you can eat a variety of enriched or fortified alternate grain products (such as whole grain rice, buckwheat and wheat-free or gluten-free cereals).

In the case of wheat allergy, replacing B vitamins and iron is helpful. Oats are naturally wheat- and gluten-free, but they can become cross-contaminated in processing. Be sure to choose gluten-free-labeled oats.

Fortified milk substitutes, leafy greens, broccoli and white beans can be great alternatives to supply calcium and/or Vitamin D, in the case of milk allergy.

Read ingredient labels on foods to see what nutrients have been added back after being lost in processing, in the case of "enriched" foods such as cereals. "Fortified" means that a food includes bonus nutrients it is not a natural source of. These include alternative milks and rice.

A rich variety of fruits and vegetables are always great sources of a variety of vitamins and minerals, including those in peanut and tree nuts, and are great for overall good nutrition.

The market provides many tasty alternatives if you have allergies. Spreads made from sunflower seeds or nut-free and wheat-free/gluten-free granolas are now available and can really help out at snack time.

In baking, wheat-free flour mixes are available. Read the label, though, as some can contain soy or nut flours.

To replace eggs, be aware that egg substitutes found in the dairy section at the grocery store are not egg-free, but mainly cholesterol-free egg products.

In recipes, an egg can be replaced by using 1 1/2 tablespoons of vegetable oil, 1 1/2 tablespoons of warm water and 1 teaspoon of baking powder for leavening (breads) or 1/2 medium banana mashed for binding (cookies). In addition, adding 1 teaspoon of xanthan gum can improve the texture in egg-free recipes.

Alternative milks can be swapped for cow's milk in equal measure when baking. In the place of butter, ripe avocado can be used in equal amounts. There are even allergen-free chocolate chips on the market for baking.

Good nutrition can be maintained in the instance of food allergies and a registered dietitian can evaluate your nutrition needs, help you manage your allergies and honor your personal preferences.

Virginia Cambalik is a registered dietitian and certified dietitian nutritionist. She has been an RD for more than 20 years and has spent the last 10 years sharing her knowledge and experience with outpatients at Vassar Brothers Medical Center.

Read or Share this story: http://pojonews.co/28Wtf4W

Source: Plan ahead to cope with food allergies

$99 Road Trip: Skagit Valley satisfies cravings for art, food and beer

Editor's note: Got college loans to pay? Are Seattle rents pinching your pocketbook? This recurring feature, $99 Road Trip, is for anyone on a budget. We've taken a day trip from Seattle to see just how much fun two people can have for less than a hundred bucks.

As we crossed the border into Skagit County, my friend and day-trip partner laughed and murmured, "We're in the boondocks now!" Of course, only about an hour north of Seattle, on our way to Edison, we weren't exactly in the boondocks. But we'd just seen a bald eagle and a hawk; for a couple of college students usually confined to the University District's cement jungle, it was quite the contrast.

With a strict day's budget of $99, including food, fun and gasoline, my friend and I explored the Skagit Valley. We spent most of the day around Bow and Edison but stopped in La Conner and Mount Vernon. In Edison, we ate what we decided are Washington state's best tacos (certainly the best vegan tacos), bought a few one-of-a-kind knickknacks and ended our eight-hour expedition sipping IPAs in Mount Vernon.

First stop: Edison

10 a.m.: We slept in and left our house in Seattle for Edison. Seventy-four miles, a missed exit and 90 minutes later we were there.

Thursday, 23 June 2016

Taste New York's cutting-edge food and beverage tech

Colleen Hagerty, Special for USA TODAY 11:38 a.m. EDT June 22, 2016

Autoplay

Show Thumbnails

Show Captions

Last SlideNext Slide

After choosing the design, customers can watch their candy come to life before their eyes, with each gummy taking about five minutes to print.(Photo: Colleen Hagerty)

All you need to do is walk down a New York City street, dodging locals entranced by the latest iPhone or flying by on hover boards, to see that this city is obsessed with the latest technology. And that love extends to restaurants, bakeries and bars, which are incorporating technology into their preparation and presentation to set themselves apart.

The benefits of utilizing cutting-edge tech can be easily seen at the flagship candy superstore Dylan's Candy Bar, which recently installed Katjes Magic Candy Factory, America's first 3D gummy printer. The instantly-popular device comes preloaded with a variety of gummy designs and the option to create your own. "Personalization is a huge trend, not just in candy, but in everything we buy now," explains Melissa Snover of Katjes Magic Candy Factory, which is up and running at five Dylan's locations.

Peter Zaharatos of Long Island City's Sugarcube bakery would certainly agree. "Anything's possible with 3D printing," he says, a motto that has led him to create some seriously impressive treats. The former architect and sculptor now focuses his sketching skills on designing intricate molds for chocolates and cakes that he brings to life using the in-store 3D printer. These geometric confections — and the opportunity to personalize one's own designs — has helped the shop make a name for itself in less than six months of operation.

Of course, 3D printing isn't the only advancement. Bartenders at Manhattan's Booker and Dax have been exploring ways to use high-tech tools in mixology since the cocktail bar opened in 2012, which has won them a loyal fan base of experimental sippers. Technology and scientific methods add texture, temperature and flavor to the drinks, from a 1,500-degree contraption used to caramelize the sugars in alcohol to the use of centrifuges to separate liquid and solid ingredients.

Generating new buzz on the scene is the seasonal "LED cocktail" at Lot 45, which is served only after 9 p.m. to make the most of its impact. The concoction of vodka, banana liquor, simple syrup and lemon juice is poured into a glass resting on a small LED light. Then drops of homemade Hibiscus syrup and Thai pea flower syrup create a lava lamp-like effect and eventually turn the glowing drink a vibrant pink.

Over at Bell Book & Candle, technology itself wasn't the aim when Mick O'Sullivan wanted to grow his own produce within the confines of Manhattan real estate. The solution is an urban farming technique called aeroponic gardening, which allows him to plant his own tomatoes, lettuce and other greens from the comfort of his own rooftop. The garden has become an attraction in itself, with its sweeping views of the Manhattan skyline dotted with impossibly fresh produce. O'Sullivan says he would "absolutely" suggest the technology to other restauranteurs, adding the process is actually quite "therapeutic."

And isn't a little relaxation and good food just what all busy, tech-obsessed New Yorkers could really use, anyway?

Read or Share this story: http://usat.ly/28PAQCa

Source: Taste New York's cutting-edge food and beverage tech

Did last monthâ€™s Ubud Food Festival live up to expectations?

UBUD — Food festivals have become part of the travel calendar for many a foodie. And some in the region have become world-class events, such as the Noosa Food And Wine and the Melbourne Food and Wine festivals in Australia. Closer to home, relative newcomer Ubud Food Festival (UFF), which just started a year ago, has quickly gotten on the radar of epicureans. For one, it was even covered in British paper The Guardian this year.

What started as a celebration of Indonesian food in a modern context has grown bigger in scope, highlighting important culinary issues. The 2015 edition for instance, had a rendang cook-off between Indonesia's Rahung Nasution and Malaysia's Chef Wan alongside a Food Forum series delving into topical food discussions such as Bali's rice crisis, GMOs (genetically modified organisms) foods and medicinal eating.

The second edition held at the end of last month was much more ambitious, and filled with repeat attendees in a testament to the well-organised first run. The UFF's founder and director Janet DeNeefe shared that "our mission as a Festival goes much deeper than simply serving up plates of delicious Indonesian food".

UFF 2016 seeks to support the local culinary industry by creating opportunities for aspiring chefs and entrepreneurs to develop and grow while showcasing the archipelago's cuisine. This year's festival is an initiative of the Yayasan Mudra Swari Saraswati, a non-profit with a mission to enrich the lives and livelhoods of Indonesians through culture and the arts.

Highlights this year included famous names such as Mandif Warokka, Indonesia's first Michelin-star chef; The Philippines Margarita Fores, winner of Asia's Best Female Chef in Asia's 50 Best Restaurant Awards in 2016; and Sisca Soewitomo, the 'ibu' (mother) of Indonesian cuisine and much-loved TV chef. Of course, which other food festival can also boast daily yoga sessions, a screening of an Indonesian movie on coffee, live music and a closer look at ceramic artistry? So did the UFF live up to its promise? A hardcore Singaporean foodie reviews her experience in the three-day event:

DAY 1

The opening night special event was a rooftop cookout at boutique hotel Bisma Eight's Copper Kitchen & Bar with its chef Duncan McCance and his old mate, guest chef Jesse McTavish, the chef-owner at Melbourne's The Kettle Black. McTavish is also the creator of the most Instagrammable ricotta hotcake ever. (Search the hashtag #thekettleblack to see what we mean.) This was the event I was most excited for, and there was something magical about being on a windy rooftop with fairy lights above and the setting sun on the padi field landscape.

The menu stayed true to its stated themes of duck and rice, with the two appearing in various forms. (Duck tongue salt and rice crackers fried in duck fat, anyone?) Dishes were tasty and well-executed but not life-changing. There was brilliant use of local ingredients, though, mostly from the hotel's own organic farm just a couple hundred metres down the road and usage of the hero ingredient was quite surely beak-to-tail.

The wine was a well-chilled Sauvignon Blanc from local winery Cape Discovery, made in north Bali with blast-frozen Margaret River grapes (bet you didn't know Bali makes its own wine). The wine had delicious passion fruit flavours and a racy finish, a brilliant start to a meal, which we shared with fellow festivalgoers, a cafe owner and her pal from Cairns, Australia. We took turns Instagramming at the table with the very stable Wi-Fi available, and ended up following each other on the platform to continue the food-obsessed conversation long after dinner was concluded.

DAY 2

I spent the day at The Big Caffeine Hit Workshop conducted by Rodney Glick, the owner of hip Ubud roastery and cafe Seniman Coffee Studio, where I learnt all about the bean from growing to roasting. People with various accents were asking about grinders and handmills, ceramic versus metal blades, temperature of brewing liquid, and nearly scientific calibrations of how best to store beans in order to retain maximum brightness of flavour and richness of aroma. Useful tips I picked up: Beans should be stored in an airtight container away from heat and light and consumed quickly. For the best outcome, those with a perfectionist streak will enjoy portioning their beans into individual-use ziplock packs before storing them in the freezer, thus ensuring the beans do not experience fluctuations in humidity and temperature.

Still, participants were most interested in knowing the answer to this: "How can you make the most definitively awesome cuppa all day every day?" For the record, using freshly-ground beans from a handmill with ceramic burrs and an aeropress brewing method best guarantees that. You're welcome.

DAY 3

In short: Mind-blowing and nearly life-changing. Chef Eelke Plasmeijer of Locavore, ranked 49 on this year's Asia's 50 Best Restaurants list, brought home UFF 2016's themes of food sustainability, local produce and healthy eating in one amazing hyper-local menu. In fact, his warmth and enthusiasm about the menu and the festival shone through even before you step foot in the restaurant, as he personally responded to reservation enquiries. And Locavore delivered. Dishes after dishes wowed — a bouquet of wild flowers and leaves enlivened with a vinaigrette spritz while sitting in a vase; intensely flavoured tomato sorbet in an umami pool of clear tomato consommé and a perfect circle of fresh tomato; the aptly-named "A Leaf Fell off the Tree" with a pile of leaves on a bed of sweet caramelised cabbage; and the sweet local crayfish paired with a surprising prawn paste beurre blanc.

Every one of them presented on hand-crafted ceramic artworks by Ubud-based Gaya Ceramic was nearly too beautiful to eat as well. The conversations that flowed were equally memorable as fellow foodies enthused about the meal and the festival in general.

Indeed, my fondest moments were the times I geeked out with fellow foodies, deconstructing how each element on a dish was created, swapping notes about favourite Bali eats, drinks and last meal suggestions. Beyond the events and excellent food, there was the sheer joy of sharing and celebration among the guests. Guess what, UFF 2017? I'll be back for you.

Source: Did last month's Ubud Food Festival live up to expectations?

Wednesday, 22 June 2016

Will Travel for Food: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook

I've come lately to be a fan of the Game of Thrones, having first read the historical novels by Maurice Druon upon which GOT author George R.R. Martin used as a basis for his Medieval fantasy novels which are now a long running TV series. The original books by Druon are based upon real life of the French monarchy in the 14th century. For those who think GOT is violent, yes, it is. But the actual history of The Accursed Kings series with their titles like The Strangled Queen (yes she was strangled because her royal husband wanted a new wife) and She-Devil, written between 1955 to 1977, are just as bloody only it really happened.

Beyond the gore, it's fascinating to read descriptions of the foods they ate both in series. But two GOT fans, Chelsea Monroe-Cassel and Sariann Lehrer who blog about GOT at innatthecrossroads.com, have taken it so much further. Diving deep into Medieval culinary history and recipes they h! ave written A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (Bantam $35) which has more than 100 recipes, divided by the kingdoms and regions found in the book. These include The South where Cream Swans (yes, they ate swans back then), Trout Wrapped in Bacon, Stewed Rabbit and Blueberry Tarts were on the menu. In King's Landing characters dined on Quails Drowned in Butter and in Dorne dinner offerings included Duck with Lemons. The authors also detail from which book each of the recipes is taken—such as the shrimp and persimmon soups and peaches in honey featured in A Clash of Kings. If you go to their Website, innatthecrossroads.com, they also divide them by cate gories (breakfast, pies and savory tarts, etc.). There's a recipe for Blandissory served in A Storm of Swords described by the authors as "a great example of how sweet and savory elements are often combined in a medieval dish. The chicken and broth, and to some extent even the wine are m! ore commonly served as savory dishes, while cinnamon, ginger, and honey are more often associated with sweet dishes, like cookies and desserts."

They then go on to add that "this dish is quirky, and while not especially appealing in appearance, it is actually quite tasty. The almond and rice flours thicken the broth to a consistency just shy of a medium gravy. The chicken is wonderfully soft and flavorful, a great textural counterpoint to the occasional crunch of the almonds."

I got the chance to talk to Monroe-Cassel, who lives near Windsor, Vermont and is just finishing up The World of Warcraft Cookbook, based on the popular game and soon to be released movie.

"It was a whirlwind of a year," she says, adding that they did extensive research into historic recipes and ingredients. "But one of the things that makes Martin's books so compelling is that they're based on actual events and are so detailed."

Monroe-Cassel says that writin! g the cookbook was the closest she's come to using her degree in the classics but it also meant overcoming such issues as the difference between the way recipes were written back then and now.

"I laugh because we found one recipe for goat which basically said take a goat, split it in half and roast it until it's done," she says.

Asked what are some of her favorite recipes from the book, Monroe-Cassel says she really likes the Custard Sauce in the Castle Black section which she describes as a pourable custard.

"The soups are pretty easy and Sister Stew is very popular," she says. "But the ultimate favorite is the Honeyed Chicken."

For those who don't keep a pantry filled with ingredients common 800 or so years ago, there's

also a section called "Stocking Your Medieval Kitchen" which tells how to properly prepare your kitchen for recreating the recipes. Many of the ingredients and recipes are neither too difficult or expensive! and the authors, who go into amazing detail, give modern substitutes for Medieval ingredients. Take aurochs for example. Use beef or bison instead as aurochs are an extinct type of cattle.

Two spices Monroe-Cassel says they really came to appreciate are long pepper which are about an inch long and have a much sharper taste than the black pepper most of us use with a faster taste giving it more of a kick. Another is grains of paradise, a type of pepper that Monroe-Cassel says at one time was worth its weight in gold.

"It's smaller than a peppercorn and is spicier with a fruitier undertone," she says noting that many of these old spices are gaining in popularity because artisan brewers are using them.

Where appropriate many of the recipes are two-fold write the authors--a modern recipe and a traditional recipe more in keeping with the quasi-medieval setting of the series.

Here are some recipes from the book.

Recipe for 17th C. Pumpkin Pie

The original recipe: Tourte of pumpkin – Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve. -Le Vrai Cuisinier Francois, 1653.

The authors' modern version.

ice cold water, just enough

2-3 tablespoons melted butter

1/2 cup turbinado sugar, plus extra for sprinkling over the top

2 tablespoons ground almonds

Prep the crust by rubbing the butter into the flour. Add the salt, egg yolk, and just enough water to bring the dough together. Roll out on a floured surface to 1/4″ thickness. Line a pie pan with it, and crimp the edges into a decorative design.

Combin! e the warm milk and melted butter. Pour over the sugar and stir until there are no grains of sugar remaining. Stir in the remaining ingredients, mixing the filling thoroughly. Pour this into the prepared (but not prebaked) pie shell.

Bake at 350F for about 35 minutes, or until the filling seems set. Allow to cool before slicing.

Based on Apicius' Ancient Roman recipe

1 whole chicken for roasting

1 tablespoon olive oil/butter

1/2 cup apple cider vinegar

Dash of mint, dried or fresh (abt. 1 tsp.)

Rub the chicken down with olive oil/butter and salt. This makes the skin crispy and delicious. Cook in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink.

While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer u! ntil the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.

Source: Will Travel for Food: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook

Tuesday, 21 June 2016

Taste of the Islands offers attendees food and beverages from Caribbean

For seven years, Michelle Fountain has been attending Taste of the Islands, a festival that brings together Caribbean zests and atmosphere through food, drinks and music from various islands in the West Indies.

Fountain is one of hundreds of attendees who went to the June 9 event at the Hyatt Regency in Miami, in which chefs and mixologists from islands such as Jamaica, Bonaire, Barbados, Puerto Rico and Suriname hosted booths filled with small bites and drinks that represented the region.

People eat, dance, and socialize while exploring each island's gastronomy, with many coming back year after year.

"[I like] the atmosphere, the people. Island people are very happy and the quality of food; great tasting food," said Fountain, who also believes cultural events benefit the city's knowledge of the Caribbean. " You learn about the islands. There is a lot of islands and you get to see them here and get a little taste of them."

Taste of the Islands is a one-night-only festival part of the Taste of the Caribbean event, in which chefs from all over the Caribbean travel to Miami to compete with food and beverages for the title of Best in the Region.

Organized by the Caribbean Hotel and Tourism Association since 1993, Taste of the Caribbean focuses on forums for gathering practical information, developing skills and strengthening partnerships with the food and beverage industry of the region, through a conference that includes a trade show, educational sessions for members of the industry, a competition and the Taste of the Islands festival.

For $60 per person, attendees enjoyed more than 26 dishes that included conch fritters, shrimp on a stick, rum cakes, yucca cakes and variations of rum-made cocktails such as mojitos or a Jamaican 'rumgria' that has a mixture of: Jamaican rum, fruit juices, mangos, watermelon and pineapple slices, basil and hot peppers.

Thirteen teams compete during Taste of the Islands, with both savory and sweet dishes and a signature cocktail that represents the flavors of their native land.

Marv Cunningham, a Bahamian mixologyst won the 2015 Bartender of the Year title for making a cocktail out of conch as well as two other cocktails with a twist — one with alcohol and the other without.

"There is a lot of prestige that comes with the award, because when you look at the Caribbean, it's a very competitive region," said Cunningham. "So when you look at the amount of flavors and talents that live in the Caribbean, it's an honor to actually be able to compete against the best in the region."

Follow @catabalzano on Twitter and Instagram

Source: Taste of the Islands offers attendees food and beverages from Caribbean

Monday, 20 June 2016

Culinary tours a great way to learn about cityâ€™s food and history

How about exploring a new neighborhood or city, eating at great, off-the-beaten-path spots? Add a group of fun, new friends, all the while sharing stories about the local history and lore!

If this sounds like the best lunch or dinner EVER, then a culinary tour is your ticket to paradise. After eating my way along two food tours, one here in Kansas City and one while on a trip to Charleston, S.C., I am a champion for them.

Each tour I took featured an array of incredible tastes and small plates, and they added up until I had eaten more than a feast of great, local foods. We stopped at four to six spots, along a pre-determined path and had freshly prepared food served to us within moments of arriving. Each exquisite dish was a house specialty. The smoky barbecue let us taste the local specialty, the steak sizzled on the lava rock, the pizza crust was chewy, the pie was over-the-top and the cocktail was icy and strong.

We began as eight or ten strangers, some paired by two's or three's, but magic occurred along the journey. As we gathered around a communal table, we shared both food and lives and became friends. We laughed, tasted and talked.

The tour guide shared lore and local history. In Charleston, the stories painted pictures of early settlers, of seafaring captains and of local gentry walking by the pre-Civil War era homes. In Kansas City our group dined where Tom Pendergast may have held private dinners and made his schemes, while we enjoyed drinks served at the many speakeasies that flourished here during Prohibition.

To me, a culinary tour is a fun progressive meal to the best spots, surrounded by folks as interested in the food as I am, while talking about the city's cuisine and history.

In Kansas City our tour operator, Rebekah Dykstra of Taste of Kansas City Food Tours, explained that tours are designed to go into neighborhoods that have a story to share about the people, the architecture or the history. Her goal is to bring people into areas they may not have explored on their own so they gain a sense of security and will feel comfortable going back. Currently she reports a great mix of locals and tourists on her tours, with tourists making up about 60 percent of the participants. She suggested that if you are traveling, you might want to take the tour on your first day in that new city so you can get tips to use for the rest of your stay.

Kansas City tours include ones that explore the Crossroads, barbecue, Prohibition era cocktails, Sunday brunch and now, streetcar finds. Check the internet for listings and pick one that suits your interests, time and budget. Do you want one with local brews or without alcohol? Is it a walking tour or do they provide transportation?

Reservations are required, and for some, you may want to schedule days or weeks in advance. If possible, reserve directly with the tour operator instead of a general travel website. Read carefully as you may not be able to cancel or reschedule. Check restrictions regarding age (for example, must be over 21 or be realistic as the time and food may not be appropriate for young children.) That special tour to the private back room or the "behind-the-scenes" peak that only a tour operator can arrange is priceless but there may be stairs to climb. Culinary tours may not be able to make adjustments for dietary restrictions (vegetarian, special diets, allergies) or physical disabilities, so ask before you book it.

Bring your friends and family — or go alone. Either way, you will have a ball, eat wonderful foods, laugh and learn. I have my next culinary tour scheduled. How about you?

Source: Culinary tours a great way to learn about city's food and history

Mekong Tourism Forum to feature inaugural food summit

Cambodian "Master Chef" Luu Meng

The 2016 Mekong Tourism Forum, which takes place in Cambodia next month, will feature a half-day summit dedicated to food tourism.

The inaugural Mekong Food Tourism Summit is being launched in collaboration with the College of Innovation of Bangkok's Thammasat University and UNWTO member Chameleon Strategies.

The event will provide an overview of food tourism and how it can be used in the Greater Mekong Subregion (GMS). An expert panel will also discuss food tourism in the region, especially in Thailand, Cambodia, and Vietnam.

Cambodian "Master Chef" Luu Meng will also be on hand to provide an insight into Khmer culture and cuisine. He has previously worked with Anthony Bourdaine and appeared in an episode of Gordon Ramsay's 'Great Escape'.

"The Mekong region couldn't be better placed to satisfy the need, and position the region as a multi-country, must-visit tourism destination. Especially due to the fact that agriculture and tourism are vital pillars of the region's economy, from local street food to rising celebrity chefs, from bustling markets to picturous rice fields," said Jens Thraenhart, executive director of the Mekong Tourism Coordinating Office.

"Against this background, food tourism has gained increasing attention over the past years. Tourists are attracted to local produce and the many destinations are centring their product development and marketing accordingly. With food so deeply connected to its origin, this focus allows the GMS to market itself as truly unique, appealing to those travellers who look to feel part of the destination through its flavours.

"As identified in the 2015-2020 Experience Mekong Tourism Marketing Strategy & Action Plan, we already se e that food is one of the main motivators for tourists to visit the GMS member countries, and is closely linked to developing authentic experiences in the Mekong Region," he added.

The 2016 Mekong Tourism Forum will be held at the Sokha Beach Resort in Sihanoukville from 5-7 July.

Source: Mekong Tourism Forum to feature inaugural food summit