Tuesday, December 26, 2017

It’s Maine Shrimp Season, Without the Shrimp - The New York Times

When do we stop denying what is happening and do something about it?

​Home grown: Moving next to the farm - CBS News

Additional piece on this on the CBS Evening News tonight.

Sunday, December 3, 2017

Saturday, December 2, 2017

Saturday, November 18, 2017

Thursday, November 9, 2017

Tuesday, October 31, 2017

The Art of the Dinner Party

From the Food issue - not sure of the date.

Wednesday, October 25, 2017

diet of eggs for poor people - Google Search

A lot of poor people n France eating eggs in huge quantities.

Le grand Repas

I hope this expands to other places!

Sunday, October 22, 2017

Saturday, October 21, 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."




Tuesday, October 17, 2017

Pesticides

There needs to be a lot more testing everywhere.

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

Wednesday, October 4, 2017

Thursday, September 21, 2017

black radishes - Google Search

Why is it so difficult to find these for sale anywhere?

black radishes - Google Search

Why is it so difficult to find these for sale anywhere?

Wednesday, September 6, 2017

Tuesday, September 5, 2017

Five Places to Learn to Make Gelato in Italy - The New York Times

Yikes - look at the Torino prices! - $350 USD for two hours of class?????????????????? This seems so much better! (In Bologna....and online.)

Monday, September 4, 2017

Harris Teeter eggs

I have no confidence about antibiotics....

Terry,

I have heard back from our QA department, regarding your egg/antibiotics inquiry. While antibiotics may be used to treat hen health, there are FDA Regulations that must be followed. The probability of antibiotic residue being present on a hens eggs is extremely low, because a hens being treated for sickness, rarely produce eggs. If there is anything else I can assist you with, please let me know. Have a great day!



Sincerely,

Chad
Harris Teeter Customer Relations

Reference: #2153137"

Pizzelle Bakery

Gluten-free? The DTH says it will be?

All Up in Your Business for Aug. 28 :: The Daily Tar Heel

Good! They ought to turn this into a directory with the rest of the stories....

OpenTable Began a Revolution. Now It’s a Power Under Siege. - The New York Times

"And for all the diners they do seat, neither OpenTable nor its competitors have yet loosened the telephone’s grip on reservations, roughly two-thirds of which are still made by phone, according to Yelp, which once partnered with OpenTable and is now a rival.

"


Monday, August 28, 2017

Wine War in Southern France Has Streets Running Red - The New York Times

Yikes. They probably still have French francs in their pockets. Life changes.....

Wednesday, August 16, 2017

Et si les pourboires devenaient obligatoires? - Nice-Matin

Why not just include decent pay in the cost of a meal or other service?

Monday, August 14, 2017

Saturday, August 12, 2017

Friday, August 11, 2017

Wednesday, August 9, 2017

Reese's Krispy Kreme doughnut for sale on Friday | News & Observer

Marketing at work. Notice absence of any mention of food value and calories, for example.

Your kitchen sponge is even grosser than you thought — here's how often you should replace it

Use paper towels and replace kitchen towels regularly and wash them aggressively in the meantime. Bleach.

Home - Ungraded Produce

Great concept - why would you stop deliveries for two weeks in the summer??????

Thursday, July 20, 2017

CNA - Conseil National de l'Alimentation

Really interesting - heard the vice chair, I think, interviewed today at about 3 PM on FranceInfo radio.

Thursday, July 13, 2017

Monday, July 10, 2017

Wednesday, July 5, 2017

Terra Vita Food & Drink Festival

I still can't get my arms around this as being anything more than ego on a plate.

Tuesday, July 4, 2017

Thursday, June 29, 2017

Sunday, June 25, 2017

Friday, June 16, 2017

Friday, June 9, 2017

Programma 2017

Don't really enjoy these events.

Sunday, June 4, 2017

Saturday, June 3, 2017

Conso - Le pain en fête - YouTube

Great. Something like 1/2 baguete/day per French person. Something like 90% of French eat bread.

Thursday, May 18, 2017

Nourish UNC - Home

Nice article in Southern Neighbor.

Saturday, May 13, 2017

Ocean Facts

Story in the NYT today mentioning this.

A waffle at a time

A measure of food progress or at least evolution!

Tuesday, April 25, 2017

Authentic French Bakery in Cary, NC | La Farm Bakery

I ate some of one their French baguettes sold by Whole Foods and it was awful. It would bring people into the streets with protest signs if a French boulangerie were to offer something like this, in my view!

Quinoa Pasta???????????????????

Hi Terry,
The percentage of Quinoa in our Quinoa Pasta is 15 – 18%

Thank you
Nicole Petrillo



From: Terry MAGUIRE [mailto:tmaguire@newspaper.com]
Sent: Friday, April 21, 2017 2:38 PM
To: info@earthlychoice.com
Subject: RE: Quinoa penne

I’ll give you my mailing address but be assured I’ll be using none of them unless you can explain the rationale for the name of this product – Quinoa Penne – when quinoa is listed as the third ingredient? More specifically, exactly what percentage of the product is quinoa?

143 Graylyn Drive
Chapel Hill, NC 27516

From: Nature's Earthly Choice Info. [mailto:info@earthlychoice.com]
Sent: Friday, April 21, 2017 9:36 AM
To: 'Terry MAGUIRE'
Subject: RE: Quinoa penne

Hi Terry,
Thank you for contacting us. Your feedback is an important part of helping us improve. I will pass this information along to our production department for further investigation. In the meantime, I would also like to send you some coupons. Could you please provide me with your complete mailing address?

Thank you
Nicole Petrillo






From: Terry MAGUIRE [mailto:tmaguire@newspaper.com]
Sent: Thursday, April 20, 2017 9:07 PM
To: info@earthlychoice.com
Subject: Quinoa penne

I was about to buy this product http://www.earthlychoice.com/pasta.html when I looked at the ingredients. You call it Quinoa, but that is the third ingredient after rice and corn. What percentage of the penne is quinoa?


Terry MAGUIRE

Sunday, April 23, 2017

Wednesday, April 19, 2017

Best North Carolina Baguette

Just beginning this. So far, I would not put the Weaver Street Market French Baguette in the running. The bread is too white and there appears to be too much salt.

Tuesday, April 18, 2017