Tuesday, October 31, 2017
Monday, October 30, 2017
Sunday, October 29, 2017
Sodas : vos enfants sont-ils "accros" ? - Le Journal du week-end - TF1
I hope this works really well.
Thursday, October 26, 2017
Wednesday, October 25, 2017
diet of eggs for poor people - Google Search
A lot of poor people n France eating eggs in huge quantities.
Tuesday, October 24, 2017
How Climate Change Is Playing Havoc With Olive Oil (and Farmers) - The New York Times
So painful for so many.
Monday, October 23, 2017
The Cookie Crumbles: A Retracted Study Points to a Larger Truth - The New York Times
What a shame all around.
Sunday, October 22, 2017
Boutique - Quinoa d'Anjou - céréales cultivées en France
Too bad they are not more accessible. American grower.
Saturday, October 21, 2017
A Gattières, vous pouvez acheter votre pizza chaude... au distributeur automatique - Nice-Matin
I don't get the value proposition. Ovens work easier, faster and better.
Friday, October 20, 2017
Thursday, October 19, 2017
Behind the French Menu: Searching for the Perfect Baguette? The Perfect Baguette is a Baguette de Tradition Française.
Great stuff!
"A baguette de tradition is made with pure wheat flour, water and salt, and no additives at all. A baguette de tradition must be baked on the day it is sold and the dough cannot have been frozen. The bakers order their flour from mills they know personally and consider the water used to be crucial. Along with the ingredients noted above goes the baker’s proprietary "chef", the starter, the baker's yeast culture. There are bakers who have the same chef, the name given to a baker’s proprietary yeast starter, that have been in the family for many many years, some for over thirty years."
"A baguette de tradition is made with pure wheat flour, water and salt, and no additives at all. A baguette de tradition must be baked on the day it is sold and the dough cannot have been frozen. The bakers order their flour from mills they know personally and consider the water used to be crucial. Along with the ingredients noted above goes the baker’s proprietary "chef", the starter, the baker's yeast culture. There are bakers who have the same chef, the name given to a baker’s proprietary yeast starter, that have been in the family for many many years, some for over thirty years."
Tuesday, October 17, 2017
Monday, October 16, 2017
Saturday, October 14, 2017
Thursday, October 12, 2017
French baker's crusade to save the 'genuine' croissant strikes national chord
Seems to be getting some traction.
Tuesday, October 10, 2017
Monday, October 9, 2017
Terra Vita Food & Drink Festival
I still look at this and see a lot of nouveau riche yuppies wanting to show off themselves and pickup cocktail party stories and autographs while doing nothing to help Carolina eat better. Seems like a lot of superficial fluff to me.
Friday, October 6, 2017
Thursday, October 5, 2017
Wednesday, October 4, 2017
Tuesday, October 3, 2017
Durham restaurants Mavericks Smokehouse, It's a Southern Thing open | The Herald Sun
I hope it is positive progress.
Monday, October 2, 2017
Sunday, October 1, 2017
Expert reveals how even natural foods contain chemicals | Daily Mail Online
Full time job picking food!
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