Specialty Food — Fancy Food Show | Official Show Home Fancy Food Show Exhibitor Search Advertise with Specialty Food Media Today >>> Attendees Exhibitors Press Events & Education North America’s Largest Specialty Food & Beverage Event will be in New York City from June 29 - July 1, 2014. Sign up for our Summer Fancy Food Show email list. What's Happening at the Show sofi™ AwardsThe most coveted honor in specialty foods. Education Program15+ educational seminars and tours Chop Chat, CharmLearn how to connect with your audience, on camera and beyond. Business BuildersFree "match-making" program for exhibitors and attendees Events & ShowcasesTargeted showcases and informative cooking demos Chef Demo TheaterGet fresh cooking ideas and techniques from culinary masters Summer Fancy Food Show News Date Lady Introduces Organic Date Syrup-Sweetened Chocolate Spread Date Lady has introduced an organic, non-GMO, kosher, and nut-free chocolate spread sweetened naturally from date syrup, an ancient sweetener. View all articles in Summer Fancy Food Show News >> Awards
Dana Goodyear: Insects are the new sushi! I’m in Los Angeles for one night and the New Yorker writer is nice enough to meet me for dinner and a conversation. Considering the subject matter of the book, it seemed a bit wimpy for us to meet over caffè lattes, so we head to a traditional Oaxacan restaurant buried deep in the heart of Koreatown that is known for their crispy grasshoppers. The evening starts with a Mezcal served in a gourd with a side of sliced oranges and chili powder. Edward Lee: You are going to have to pronounce this restaurant name for me. Dana Goodyear: Gay-lah-GHET-sah. Yes, Guelaguetza and we are eating grasshoppers or chapulines, which are very crispy and delicious. I find that people in the food world are amazingly willing to talk about what they are doing even when those things are quasi-legal or taboo. Even knowing that you were a journalist and you were writing about them. Oh yes. I don’t think it was ego. (Dana orders a hot chocolate and I order a flan) Do you take a political stance in the book? Yes.
BrowserQuest Lesson Activities - Family and Consumer Science Elementary Can I Tell You Where I Am? Colorful Family Memories * Communicate — Without Talking? Healthy Eating * I Know Who Takes Care of Me * Little Hands Help the Homeless * Nuts About Nutrition * What am I Missing? What Makes a Good Friend? Middle School Creating a Family Tree * Family Heirlooms * How Can I Contribute To A Better Neighborhood? Nutrition Quest * Producing Public Service Announcements for Video * Truth and Advertising Grade What am I Missing? High School An Introduction to Nutrients * Communication Skills for Seeking a Job Truth and Advertising Why Don’t I Ever Have Any Money? *Lesson Plans from Teacher's Network
The fish we don’t eat It’s hard to imagine just how many edible fish there are until you see them arrayed in their multicolored, multi-finned glory. Lobster Place, a bustling seafood shop in the center of New York’s Chelsea Market, is a good place to start. The store’s open display cases hold live sea urchins that respond to the touch; fat, juicy chunks of Hawaiian Wahoo; gigantic, whole tilefish that stare, glassy-eyed at the curious consumer; and other offerings that, were they not labeled, you’d need a degree in marine biology to recognize. Some, like baby squid and octopi, razor clams, and fillets of specialty catch that retail for upward of $25 per pound, might intimidate the standard home chef in search of something to serve for dinner. Other offerings, though, are just … different. It’s no coincidence that the most endangered fish are also staples of the American diet. “There’s a fear of seafood,” said Rick Moonen, a renowned seafood chef who was one of the first to advocate sustainable fishing.
Doll Divine ~ Dress Up Games ~ Fantasy Doll Makers An Educator's Guide to Food Safety Material | PartSelect Teaching food safety to our students can help eliminate toxins waiting to attack and weaken our immune systems. Bacteria hides in raw meats, cutting boards, counter tops, sponges and many other household surfaces. Cross-contamination can occur easily, resulting in bacterium-riddled food that can cause illness. Fortunately, there are several techniques that one can use to protect themselves through food safety. Natural bacteria and toxins are not the only concern when it comes to the importance of food safety. Technological changes, such as the use of pesticides and bioterrorism, result in more hazards to our health. It’s essential to maintain food safety during every aspect before consumption. Food Safety Lesson Plans Prevent Food-borne Illness: Food Safety to Prevent Food-borne Illness lesson plan and printable student handouts. Food Safety Web Quests Food Safety Activities Hand Washing Games and Activities: Elementary students can enjoy these fun hand washing games and activities.
Best Coconut Water Brand - Amy & Brian Coconut Juice from Thailand Ranks Top Like sports drinks before it, coconut water has quickly infiltrated the shelves of every major supermarket and convenience store, giving America a taste of an actual tropical beverage, instead of just a tropical-flavored one (though, to be fair, their bottles are good for hiding booze). Coconut water provides electrolytes and replenishes lost fluids at a rate equal to that of a sports drink, making it an all-natural alternative to those bottles filled with processed sugar. But what does it taste like? Is it worth the exorbitant price tag most brands carry? And will one sip transport you to that creepy tropical island in the movie where Leo DiCaprio does sex in a tent with Tilda Swinton? We were wrong: THIS is the best coconut water in the country Ranking: 6thBrand: ZICOCoconuts sourced from: ThailandServing size: 11.2ozPrice: $1.99Cost per ounce: $0.18Tasting notes: A coconut water so good Kevin Garnett felt the need to scream at it (?) Naked Our editor and his puppy taste-test dog treats
Other Helpful Websites for Teachers Other Helpful Websites for Teachers Teacher Tools Family and Consumer Sciences National Standards (National Standards for Family and Consumer Sciences Education) listing of 16 standards Ordering information for complete notebook of comprehensive standards, competencies and other information Selected multimedia sites with ordering information: www.fcclainc.org (FCCLA) go to ãonline storeä for information to order the 2002 resource package with CD Rom and printed guide for the four FCCLA family related programs ãGet Connected to·(a) Family First; (b) Family Fitness; (c) Student Body; and (d) FACTS ä; cost is $50 for FCCLA members, and $80 for non-members www.jumpstart.org (Jumpstart) go to ãdownloadsä and ãclearinghouseä for many free and/or inexpensive curricular materials FCS textbook / teaching aids www.realityworksinc.com (Realityworks) Baby Think It Over, Nicoteen and other resources Media sites
Dangerous fish you should eat before they eat you The sea is a dangerous place overflowing with dangerous things. But unlike pirates (and a certain dangerous politician), some of its inhabitants are edible. And taste good with Old Bay on them. Feast your eyes on 10 of the most treacherous sea creatures out there, and learn why they're so delicious. Flickr/walknboston STONEFISHHow they're scary: Stonefish camouflage themselves to look like rocks, excrete some of the most powerful poison in the ocean (kills within 3hrs), and can survive out of water for a full day. Flickr/ayk How they're delicious: Known as okoze when served in Japanese restaurants, a trained chef has to risk his life removing the spines and venom sacs. Wikipedia/Laban721 BARRACUDAHow they're scary: They can swim up to 27 miles per hour, are known to literally rip chunks of flesh off their predators with their sharp teeth, and inspired the band Heart. Flickr/Clurr Wikipedia/Steven G. Flickr/seafaringwoman Flickr/Radcarper SHARKHow they're scary: See that photo? Flickr/oldandsolo
National Food Holiday Directory / Observances & Events Although major holidays such as Christmas, Easter and Thanksgiving, are referred to as food holidays, we are actually talking about daily observances that's held in honor of a certain food. Did you know that each month in our calendar has food that represent it? It sure does! Just about every day in every month is a celebrated Food Holiday. It's traditional to make these foods on these special days. ► National Hot Dog Month ► National Organic Harvest Month Another example is National Organic Harvest Month: In 1992, the Organic Trade Association implemented “Organic Harvest Month”, a widespread promotion of organic food and agriculture through regional and local events during the month of September. ► National Salad Month The Association for Dressings & Sauces (ADS), welcomes National Salad Month and encourage everyone to be creative when incorporating a salad into your healthy eating regimen. Observed annually on October 1. ► Food Freedom Day ► Food Day or Food Day Canada ► National Pie Day
Look Inside a Chicken Nugget - James Hamblin Doctors at the University of Mississippi dissected two chicken nuggets, looked at them under a microscope, and were "astounded." The chicken nugget can conjure purity. No buns, pickles, or bones. Not many carbs, apart from the breading. This is simplicity delivered economically, flightless birds, protein for the protein-hungry America of today—or, to followers of Michael Pollan, the corn-fed-meat-wrapped-in-corn-preserved-breading-dipped-in-corn-sweetened-goo kind of purity. Richard D. deShazo, MD, is a distinguished professor of medicine and pediatrics at University of Mississippi Medical Center. “I was floored. Dr. deShazo has been concerned about the American diet for a while. So he asked a colleague, pathologist Steven Bigler, MD, to see what's inside the nuggets by cutting them open "just like a human being [in an autopsy]." Bigler and deShazo dissected two random chicken nuggets from different restaurants. DeShazo and Bigler's work is published in the American Journal of Medicine.
10 Best Mail-Order Meat Companies Protein shortage, averted Some people hear the phrase “beef alternatives” and think tofu, seitan and bean burgers. We think local goat, French-style chicken, grass-fed lamb, name-brand pigs, roast duck, double-smoked Danish salmon, whole lobes of foie gras, elk — and then sometimes beef again, because beef from here is technically an alternative to beef from there. Not that we don’t eat our share of leaves, mind you, but it’s good to have options. Ready for a feast of all of the above (save the leaves)? GP DOESN’T MESS AROUND WHEN IT COMES TO BEEF: The Month of Beef | 10 Best Grills of 2013 | Best Restaurants in the U.S. FILED UNDER Belcampo,D'Artagnan,Finer Things Issue,Fossil Farms,Joyce Farms,La tienda,Rain Crow Ranch,russ & daughters,Shepherd Song Farms,Snake River Farms
Deep Dish Or Thin Crust? Even Chicagoans Can't Agree : The Salt hide captionA server dishes up a slice of deep-dish pizza at Lou Malnati's Pizzeria in Chicago. The 1-1/2-inch thick legendary pie, loaded with sausage, mushrooms, pepperoni and onions, was invented in Chicago. M. Spencer Green/AP A server dishes up a slice of deep-dish pizza at Lou Malnati's Pizzeria in Chicago. The 1-1/2-inch thick legendary pie, loaded with sausage, mushrooms, pepperoni and onions, was invented in Chicago. The Daily Show's Jon Stewart recently ranted against Chicago-style deep-dish pizza. "Let me explain something. Some upset Chicagoans made their own wishes — which can't be repeated here. It's as if the whole city rose up to defend its pizza. Pizano's in the Loop is a pizzeria in the heart of Chicago, and it sells both deep dish and thin crust. Allie Mack of GrubHub, the online food ordering company based in Chicago, isn't surprised. "Nearly 9 percent of orders are deep-dish or stuffed pizza. "And that's one of the styles that we grew up with.