‘ The Grapes of Wrath as France’s Great Wines Feel the Heat ‘


#AceFoodNews – FRANCE – Nov.10 – In the soft light of the chandeliers at Château Ausone, Alain Vauthier veers away from the issue at hand, taking flight into distant centuries, reaching for safe anecdotes, digressing into tales of the Wars of the Roses and racehorses, broken tractors and the bold adventures of his ancestors in Algeria.

Against a backdrop of gold-colored silk tapestries, he mentions the ’47 Cheval Blanc he once drank, finds excuses to talk about lobsters and the early days of television, and to complain about French highway tolls that make it cheaper to fly with budget airlines — anything to avoid talking about the real issue, the issue one no one wants to talk about.

Twice, he says: “I’m not one of those who deny climate change,” and yet, in his elegant way, that’s exactly what he is doing. It’s all very complex, he says, an older man in a short-sleeved shirt who, as a winemaker, has managed to be ranked 273rd on the list of the wealthiest Frenchmen.

Vauthier says there is certainly no “bon problème,” the term used in the region to refer to climate change until recently.

But he does recognize that there is a “faux problème,” one that has been invented. Global warming hasn’t actually been all that disadvantageous, he says, at least not here in Bordeaux, or Bordelais, as the French call it, and certainly not in the vineyards of his Château Ausone, which is permitted to use the classification Saint-Emilion Premier Grand Cru Classé “A” for its wines.

Source:

#AFHN2014

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SUGAR: ‘ Not Good for US but We Consume it Like an Addictive Drug ‘


#AceFoodNews – UNITED STATES – September 16 – Sugar is not good for you we are told, but as humans we are truly addicted to it – from fizzy drinks and over sweet foods to burgers and beans.

'White V Brown or Healthy V Unhealthy Ask Our Chef '

‘White V Brown or Healthy V Unhealthy Ask Our Chef ‘

They all YES all contain sugar and the white-stuff is worst:

Take a look at this link and compare White (Refined) with Brown (Unrefined) 

Larry Schwartz who is a Brooklyn – based freelance writer with a focus on health, science and nutrition says:

Sugar is as addictive as cocaine. Brain scans after sugar consumption, are very similar to when we do blow. Dopamine floods the brain and, boy, do we feel good. And of course it is a lot easier on the nostrils…unless you’re snorting your sugar… Hello. My name is Larry, and I’m a sugar addict.

So what does a poor American do? We can start by being conscious of the sugar we are consuming. The stuff comes in many disguises. It’s like the Peter Sellers of ingredients. Sugar, cane juice, cane syrup, high-fructose corn syrup, fruit juice concentrate, honey, molasses, malt syrup. Those are its favourite masks. If we are at least aware of what we are chowing down or chugging, we have a fighting chance. Increase the water intake, decrease the soda intake. Check out the ingredients on the labels. Opt for reduced sugar products. Awareness is a good start. As Daniel Lieberman said: “We need to realize that our bodies are not adapted to the amount of sugar that we are pouring into them and it’s making us sick.”

So what l here you say – my life well here are some of Larry’s statistics:

How badly do we crave sugar? Here are (some of) the shocking statistics:

1. Americans consume, on average, 765 grams of sugar every five days. To put that in perspective, in 1822 we consumed on average 45 grams every five days. That is equal to one can of soda. Now we consume 17 times that, or the equivalent of 17 cans of soda.

2. Americans consume 130 pounds of sugar every year. Our 1822 predecessors ate under 10 pounds of sugar a year. 130 pounds a year means about three pounds a week. That equals about 3,550 pounds in an average lifetime—approaching two tons of sugar.

3. More on that last one: 130 pounds of sugar equals about 1,767,900 Skittles. Or just fill an industrial a dumpster with Skittles.

4. The American Heart Association recommends we consume less than 10 teaspoons of sugar a day. The average adult American misses that mark by a lot. Like about 12 teaspoons. The average American gobbles down on average 22 teaspoons a day. And the average child? 32 teaspoons. Pretty sure none of us needs that much to make the medicine go down. Mary Poppins, it seems, was an enabler.

5. Our sugar consumption is both in plain sight and hidden, ingested from the most unlikely places. Sugar in cookies seems obvious. Sugar in potato chips not so much. And ketchup and TV dinners and soup and crackers and just about every other processed food out there. Who are the biggest baddies? Soft drinks lead the list at 33% of our sugar consumption (drink water instead of coke and you have already made a huge dent). Candy and other obvious sweets, 16%. Baked goods like cookies and cakes, 13%. Fruit drinks 10%. Sweetened yoghurt, ice cream and milk almost 9%.

6. One can of Coke, 12 ounces, contains 10 teaspoons of sugary goodness. That’s more sugar than two Frosted Pop Tarts with a Twinkie thrown in.  

7. The average American consumes 53 gallons of soda a year. Let’s do the maths. 128 ounces in a gallon times 53. That’s 6,784 ounces. Or just to simplify it, that’s 565 cans of soda a year.

8. If you took away all the sugar in an average American diet, you would subtract 500 calories a day. Of course, since we are not taking it away, that means sugar adds 500 calories a day to our diet (and waistlines). That is like eating 10 strips of bacon a day. Even bacon-loving Americans might stop short of that.

9. So, given all the bad stuff: Diseases, bad teeth, expanding waistlines. Zero nutrition. Why do we keep consuming sugar? Well, there is that DNA connection.

Sugar is how we are wired for energy, but evolution never took processed sugar into account.

Sweets eaters survived because they ate more energy-efficient fruit and veggie sugar that metabolises slowly and does not kill us.

Maybe worth considering ………. before the next sugary drink or …… maybe not!!!

AFHN2014

` Vicki Bensinger Chilean Sea Bass Over A Roasted Vegetable Quinoa ‘


#AceRecipeNews – Guest Vicki Bensinger – May 15

At Home with Vicki Bensinger, In-Home Culinary Classes

Vicky Bensinger

Beautiful, succulent dishes don’t have to be difficult.  Although my photo isn’t much to be desired this dish is.  I’m still struggling with my camera.  While this photo appeared to look perfect when shot, I sat down to enjoy the meal while still warm, and after indulging, I uploaded the photos to my computer, only to see that most were not clear. 

I hated to just scrap this dish and not share it with you.  So I decided to use this photo (the best of the lot) in hopes that you all would get an idea of how it should look, and be plated – a sprinkling of fresh herbs on top would be nice as well.  Mostly though, I wanted to share with you how simple this is to prepare – especially for those of you terrified of cooking fish.

The technique for cooking this fish isn’t “poaching” since that would require the fish to cook gently in liquid just below the boiling point, when the liquid’s surface is beginning to show some quivering movement.  Instead I suppose I could call it “steeping” even though we’re not looking to add flavour to the water.

The recipe below is prepared in three (3) separate steps, each quite simple to master.  Once completed the dish will magically disappear before your eyes – it’s that good!

If you’ve never had Sea Bass before it’s a mild, yet buttery flavoured fish.  I consider it the Rolls Royce of the sea!

Although I’ve added little to no seasoning, IMO it really does not need it.  

All the ingredients together create a wonderful clean flavour!

Read below to learn my simple technique for cooking the Sea Bass, along with the rest of the recipe.  

I think you’ll like it…………

Chilean Sea Bass Over A Roasted Vegetable Quinoa Medley

Yield: 4 Servings

Ingredients:

  • I container grape tomatoes, cut in half
  • 1 large yellow onion, cubed
  • 1 butternut squash, skinned and cubed
  • Olive Oil
  • 1 cup Quinoa
  • 2 cups water
  • 2 cups fresh spinach
  • Salt & Pepper, to taste
  • 4 (6-8 oz.) pieces of Chilean Sea Bass

Directions:

  1. Roasted Vegetables: Place tomatoes, onions, and butternut squash on a foil lined baking sheet and drizzle gently with olive oil.  Toss to coat.
  2. Place in a 425F degree oven and roast for approximately 20 minutes or until fork tender – remove from oven.
  3. Quinoa: Rinse quinoa well then place in a saucepan with 2 cups of water – following manufacturers directions.  When most of the liquid in gone add spinach, stirring until wilted and bright green.
  4. Sea Bass: In a deep saucepan add water deep enough that it will cover the Sea Bass when it is added.
  5. Bring water to a boil.  Add Sea Bass – turn heat off – cover with lid.
  6. Leave Sea Bass in hot water with lid on for 20 minutes.
  7. Plate: Add roasted vegetables to the quinoa mixture adding salt & pepper to taste, if desired.  In a bowl or plate add a mound of the roasted vegetable quinoa medley and top each with a 6-8 ounce piece of Sea Bass. Be sure to remove the Sea Bass from the water with a slotted spatula, that will drain the water.  This is my favorite fish spatula from Williams Sonoma.
  8. Optional: Drizzle with fresh herbs.  Serve.

Enjoy #AFHN2014

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` World’s Fast Food Strike And Protest Over Pay And Working Conditions On May 15 ‘


AceFoodNews – WORLDWIDE – From New York City to Nigeria and New Zealand, fast food workers will strike and protest on Thursday to demand higher pay and better working conditions — in a global day of action with unprecedented reach for the industry.

Fast Food Workers Strike

Workers and labour organizers across the globe have united in a campaign that aims to advance workers’ specific demands in each country, while also showing solidarity with the US  based push for a $15 hourly wage and workers’ right to be unionise without fearing retaliation.

‘What kind of country are we about to have when these are all the jobs that are available to our kids?’

“This is the biggest fast food strike in America’s history, in the world’s history,” Kendall Fells, the organizing director at Fast Food Forward, a New York group behind the campaign, told VICE News.

“Fast food is not only the fastest growing industry in the country, it’s also the lowest paying industry in the country, and it has the broadest gap between what the workers and the CEOs make.

#AFHN2014 

 

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`Food for Humanitarian Purposes with the Name of Iran on Paperwork Has a Problem ‘


AceFoodNews – TEHRAN – May 11 – Payment problems are disrupting commercial food cargoes to Iran, with hundreds of thousands of tons of grain and sugar stuck in transit, as Western banking sanctions complicate deals and trade financiers scale back exposure.

IRAN-EXPORTS-SANCTIONSIran is not barred from buying food or other “humanitarian” goods under sanctions imposed over Tehran’s pursuit of nuclear technology, but measures by the European Union and the United States have made trade more difficult over the past two years.

Several international trade sources, with knowledge of deals that have been affected, told Reuters that ships carrying cargoes of grain, including wheat and soybeans, as well as raw sugar, have been stuck for several weeks outside Iranian cargo ports such as Bandar Imam Khomeini and Bandar Abbas.

With evidence of people starting to stockpile food and prices rising following cuts in government subsidies, Iranian officials acknowledged to Reuters that there are import problems, notably due to reluctance among international banks.

One European trade source said: “There are problems getting paid on deals and Iran looks to be struggling on the trade finance side. It comes down to the banking complexities, which have held up cargoes for a number of suppliers.”

Several trade sources point to growing difficulties opening letters of credit, vital to ensuring smooth delivery of goods.

“Western banks are unwilling to get involved,” a second European trade source said. “As soon as the banks see the word ‘Iran’ in the paperwork, you get it rejected.”

Reuters

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