Junk Food Companies Are Trying to Go Green
Posted by rebecca / Wednesday, March 16th, 2011
PepsiCo Inc “Green” Bottles
PepsiCo Inc has followed the footsteps of its competitor Coca-Cola Co (they produced a 30% sugar cane ethanol from Brazil bottle, and are currently trying to convert the rest of the 70% to plant-based material as well), and developed a fully recyclable bottle made from plant-based, renewable resources which they will start implementing and using next year. The bottle is made from switch grass, pine bark and corn husks. In the future, left over byproducts from PepsiCo’s food business may be used such as orange and potato peels, oat hulls and others.
Heinz Co. “Green” Ketchup Bottles
Heinz is taking on Coca-Cola’s plant-based plastic ketchup bottle technology that was industrialized by Coca-Cola in 2009. The packaging contains less petroleum and Heinz plans to make 120 million bottles or about one-fifth of the bottles “green.” This is a part of their bigger plan to cut greenhouse-gas emissions, solid waste, water consumption and energy usage by at least 20% by 2015.
McDonald’s Sustainable Land Management Commitment (SLMC)
Subway may have surpassed McDonald’s in the number of stores worldwide, but McDonald’s is busy working on making their food more sustainable and reexamining where their food comes from. They are focusing on their beef, poultry, coffee, palm oil and packaging. “The SLMC will require that suppliers use agricultural raw materials that are unprocessed or minimally processed from nature-from sustainably managed lands.”
Here is what McDonald’s has announced:
“As part of the SLMC, McDonald’s:
- is working with a multi-stakeholder group, the Global Roundtable for Sustainable Beef, and select Regional Roundtables, to improve the sustainability of beef production;
- has sponsored and is piloting a three-year beef farm study — the largest of its kind — to investigate the carbon emissions on 350 beef farms across the UK and Ireland;
- is joining the Roundtable on Sustainable Palm Oil (RSPO) this year and has committed to source only RSPO-certified Palm Oil by 2015;
- has joined the Sustainability Consortium — an independent organization dedicated to implementing measureable progress based on life-cycle science. “
- (image: McDonald’s)
The “green” bottles are a good change and a big step, but I’m very skeptical by this commitment by McDonalds.
-Rebecca Kim
Posted by Warren Rojas / Tuesday, March 15th, 2011
(Image: Raul Guitierrez)
You might think that running a full-service restaurant AND the adjoining deli/gourmet market would be plenty of work for anyone. But Pane e Vino toque Antonino Di Nicola is carving out a precious few more hours later this month (see below) to assist those in need all around the world.
WR: Salt. Pepper. What other spices/herbs could you not live without?
ADN: Crushed red pepper, basil, rosemary and sage.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
ADN: Ragu Di Carne al Sugo (Veal Ragu). About 2 hours. Yes I do, as a special.
WR: What seasonal ingredient(s) get your creative juices flowing?
ADN: Eggplant and tomatoes.
WR: My latest cookbook obsession is …
ADN: Mario Batali – Molto Italiano
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
ADN: Sfinge (fried cream puffs filled with ricotta). Yes – I finally perfected the dish.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
ADN: Emeril Lagasse.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
ADN:
Spaghetti Aglio olio e peppercino (Time: 20 minutes)
Ingredients
Extra virgin olive oil
Salt and pepper (to taste)
Any kind of long noodles
Chopped garlic
Italian parsley
Red pepper flakes
Tomato sauce
Pecorino romano or parmigiano reggiano cheese
Preparation (serving for two)
For pasta: boil water. Add 1 table spoon of salt, 1 table spoon of extra virgin olive oil and 500 grams of pasta.
For sauce: warm a pan and add extra virgin olive oil, Add 3 to four cloves of chopped fresh garlic, salt to taste, pinch of black pepper, chopped Italian parsley, crushed red pepper to taste, simmer for 5 minutes add little water from pasta and a ¼ cup of tomato sauce, add cooked pasta, sauté and add parmigiano reggiano or pecorino cheese.
Ready to serve.
Buon Appetito
WR: In the next six months you won’t want to miss my …
ADN: Pane e Vino is having a second wine dinner fundraiser ($90 per person) at 6:30 p.m. on March 24th to help the people of Haiti rebuild their lives after the disastrous earthquake last year. The fundraiser is done in conjunction with the Church of Nativity’s Operation Starfish, a trademarked program of Food For The Poor.
WR: It’s quitting time. I’m pouring myself …
ADN: A glass of good red wine or a Crown and Coke.
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Good to know you’ve not yet given up on Haiti, chef.
Come back next Tuesday for another helping of Red Meat.
–Warren
Posted by ryan / Tuesday, March 15th, 2011
What is it about this holiday in mid-March that brings out the “Irish” in all of us? Even the Emerald Isle itself doesn’t have the same type of over-the-top celebrations that are traditional here. We have parades, performances, and pinch each other when there’s no green to be found in an outfit. Some cities like Chicago dye its river green in honor of the day. Bars and restaurants offer up traditional favorites like corned beef and cabbage, bangers and mash, and alcoholic beverages.
If there’s one day a year that recovering alcoholics have to summon more strength than usual to restrain themselves, it’s probably this day. Pubs open early, and they seem to do more business for some reason. It may be the deals they offer on green beer and Irish Car Bombs. The combination of Guinness, Bailey’s and Irish whiskey just can’t be beat! You have to drink it quick though, or the cream will curdle. The aftertaste always puts a smile on my face.
Another source of contentment is Irish entertainment. Riverdance can be both soulful and upbeat. Some rock bands seem to write and compose songs for this holiday specifically. Flogging Molly, Carbon Leaf, Dropkick Murphy’s, and Mumford & Sons are just a few that come to mind. Similar shows can be seen across the region. Movies like the first Boondock Saints have reached cult-classic status. Some theaters like the Arlington Draft House are hosting a special screening in honor of the holiday.
Here’s a full listing of what’s going on in the area on Thursday, March 17.
The potential for fun is huge, but there’s no excuse for intoxicated driving. The police will be out in full force to try to prevent fatal accidents before they occur. Public transportation is a much better option. Drivers Incorporated is a designated driving service that picks you up and drives you home in your own car. Prices start with a $20 pickup fee, plus $3 per mile. (703)-994-3931
Be safe out there.
-Ryan Robertson
(image: Holiday Spot)
Posted by rebecca / Tuesday, March 15th, 2011
I had Greek Yogurt for the first time last year when I was still in school. I remember it being really creamy and expensive (double the price of the regular yogurt that I get, and I only bought one just in case I hated it). After that one time I tried it, I went back to regular yogurt. It’s not that I didn’t like it but I guess I just didn’t know the benefits of it nor was it delicious enough for me to switch over to Greek yogurts, so I just continued with my four-pack of Dannons.
Yesterday, I was at Wegmans and as I was skimming through the dairy section, I realized how many varieties, flavors and different producers of Greek yogurt there were. I’m guessing that the Greek yogurt selection has steadily expanded since last year. I guess I didn’t notice it before because about 70% of the time, I’m the type that goes to the grocery store with a list or have an intent to buy a specific item, so I usually don’t waste a lot of time skimming the aisles aimlessly.
Anyhow, something convicted me (probably the sight of another shopper tossing about ten Greek yogurts in her cart for the week) to buy some Greek yogurt yesterday. In the past year, I’ve been seeing and hearing about how Greek yogurt is so much healthier for you and how much more tastier it is. I never really believed any of it, I just thought it was another option of yogurt, like choosing between an apple or orange.
It turns out, Greek yogurt has double the amount of proteins and fewer carbohydrates compared to regular yogurt. It is claimed to be good for people with high blood pressure and heart ailments because it contains less sodium (about half the amount) than regular yogurts. One downside is that it contains less calcium than regular yogurt. Most products are gluten-free, diabetic friendly, safe for people with nut and soy allergies, vegetarian and probiiotic-rich.
The taste of it is very creamy and rich; after all, it takes 3-4 lbs of milk to make 1 lb of Greek yogurt. Unlike regular yogurt, Greek yogurt is strained, which removes liquid whey and some salts and sugars, which produces a thicker, creamier yogurt than the standard kind. I’m not sure that I will continue to buy it on a weekly basis. I’m all for eating healthier foods, but the price and the taste is not enough for me to completely make the switch. I also have a mild case of lactose intolerance and after I ate it yesterday, nothing terrible happened, but my stomach did feel a little bothered. I think for now, I might slowly make the transition by buying it every once in a while or substituting it for sour cream in the banana nut bread recipe that I bake often.
(image: Chobani)
What are everyone else’s thoughts?
-Rebecca Kim
Posted by ryan / Monday, March 14th, 2011
Technically speaking, π equals approximately 3.14159265. It’s always been appropriate to round the ratio of a circle’s circumference to its diameter down. Scientific formulas are dependent on Pi, which makes it one of the most important mathematical constants. Therefore, March 14 will forever be known as somewhat of a holiday.
How does one celebrate mathematical jargon though? The answer is quite simple actually, we eat. Pie that is! Treat yourself to a delicious dessert at some point today. Consider the following recipes while you ponder your decision. There are so many to choose from, but these are a select few of my favorites in alphabetical order. Photos and recipes are from the All Recipes website.
1. Apple PieIs there anything more American, or more delicious for that matter? Serve a la mode for the full effect.
You can’t go wrong with this rich and creamy treat. The preparation time and effort is minimal.
Careful with this one. One piece is just never enough!
4. Pecan Pie
What can I say about this one? It’s beyond delicious! I feel sorry for anyone with a nut allergy.
5. Pumpkin Pie
As you can see, this Thanksgiving favorite could use a large dollop of whipped cream.
Enjoy!
-Ryan Robertson
Liberty Tavern on Food Network
Posted by rebecca / Sunday, March 13th, 2011
It’s fun to eat at the featured restaurants that the shows on Food Network or the Travel Channel will rave about, such as The Best Thing I Ever Ate. For example, a few years ago, Rice to Riches in New York was featured in an episode (can’t remember which show) and I knew that I had to go try it if I ever visited NYC. I eventually did, and it was delicious! Really overpriced, but 1. it’s NY and 2. I loved the modern container and spoon that it came in! Oh how I wish there was a shop dedicated to rice pudding in NoVA so that I wouldn’t have to resort to Kozy Shack’s.
Anyhow, our own Liberty Tavern in Arlington will be part of the new Food Network show, Meat and Potatoes, hosted by Rahm Fama. It will air on March 28th at 10:00pm (Liberty Tavern is also having a viewing party). The episode is all about pork, as Fama will be “pigging out” in Houston, Arlington, and Los Angeles.
A little bit about the show: Fama is a chef and “meat nerd”, originally from New Mexico. He has a passion for meat and his show travels across America to sample the choicest cuts. He also tastes the side dishes that complement and complete the overall meat dish. Rated “M” for meat, he warns vegetarians to beware.
Visit Food Network for more.
(image: Food Network)
Liberty Tavern
3195 Wilson Blvd.
Arlington, VA 22201
703-465-9360
-Rebecca Kim
Posted by ryan / Friday, March 11th, 2011
The Washington Wine Academy of Crystal City is hosting a new series of instructional seminars this month for those who want to learn more about brewing their own beer. While no prior experience is required, they do recommend some familiarity with what’s involved. It’s not exactly an easy process, and the basics are not covered in class.
Each class features six craft beers that exemplify the specific ingredient of the night. This will help you discern the differences between the different varieties, and add new flavor dimensions to your own batches in the future. An assortment of sausages and cheeses will be served to complement what you’re drinking.
Hops Beer Class Tuesday, March 157:30-9:00 p.m.
Barley Beer Class Tuesday, March 227:30-9:00 p.m.
Yeast Beer Class Tuesday March 297:30-9:00 p.m.
The discounted cost for all three is $144, but individual rates are $58. That’s a savings of $30 with the entire series purchase.
For reservations or more information, call 703-971-1525.
-Ryan Robertson
Waiter? There’s an iPad in My Soup!
Posted by Warren Rojas / Friday, March 11th, 2011
(Image: Meshelle Armstrong)
Perky Myriad font on the Apple website cheerfully describes how the advent of the iPad2, with its dual cameras and dual processors, will allow us to integrate office documents and make gorgeous, intuitive business presentations and …
Zzzzzzzzz ….
Ooops. I fell asleep thinking about all of this boring business duality.
If Apple really wants to get my—I mean our—attention with today’s iPad2 roll out, may I humbly suggest shoving all the tedious business talk down the disposal and do what Apple does best: yack about fun stuff.
Like getting messy in the kitchen.
And that’s not just my personal bias talking.
Gastronauts who enjoy their comestibles with a side of technology are fast becoming a demographic of which techies should take stock. The National Restaurant Association’s 2011 Industry Forecast indicates that food-focused consumers tend to be more technologically savvy, and that frequent restaurant customers are more likely than the general public to use various forms of technology on a daily basis. The report states, “81 percent of frequent full-service and quick-service customers, and 77 percent of frequent off-premises dinner customers said they frequently used the Internet, compared with 72 percent of all adults.” The same survey also states that 13 percent of restaurant customers use mobile apps compared to 8 percent of the general public.
And it’s not just consumers who live at the intersection of mobile technology and gastronomy.
Culinary professionals from food writers and publishers to restaurateurs and chefs have long been niche users of mobile and interactive technologies that are the cornerstone of devices like the iPhone and the iPad.
Lorena Jones, publishing director at San Francisco-based Chronicle Books, is responsible for digital initiatives in her publisher’s food and drink portfolio.
“We have long believed that many of the authors we work with have a depth of knowledge that is not entirely captured in a 3-D book,” Jones related. “Food is a category that just lends itself to visual stimulation and interactive engagement.”
And even though the model has yet to be fully tested, the potential for revenue from apps on tablet devices to breathe life into a sickly print publishing industry also makes the interactivity and mobility of tablets and smart phones appealing as a complement to offline ventures. “We’re highly motivated to generate another revenue source for our authors,” Jones said of the growing e-publishing realm.
Chef and restaurateur Cathal Armstrong (pictured above) has been a devotee of Apple products for years, and was a quick adopter of the iPad when it debuted.
“It’s a powerful tool that’s fun to use,” Armstrong said, estimating that his iPad has become as indispensable as a loyal and capable sous chef. Unlike outdated desktop computers, the web-ready tablet moves WITH Armstrong—an invaluable feature for a leader who often finds himself juggling supplier calls, customer-related queries from employees and general back-of-house issues, all while in the middle of choreographing his award-winning dinner service.
“We’re always connected,” Armstrong said of his ability to reach general manager Todd Thrasher or his wife/business partner Meshelle Armstrong on their own iPads with just a few keystrokes. “If we have a guest that loses something we need to be able to communicate with each other 24/7. That’s just part of the service if you want to work in a four-star restaurant.”
Multi-platform food scribe Michael Ruhlman sees a lot of potential in devices like the iPad, not only as a practical cooking tool, but also as a community builder.
“Devices like the iPad aren’t changing the way people cook yet, but I think that the iPad and the tablet devices that follow it are going revolutionize cooking, Ruhlman suggested. “And I want be a part of it.”
Ruhlman has been not only a very early adopter of this technology, but also a producer. Ruhlman’s Ratio app, a digital companion to his book, has been downloaded at least 8,000 times ($4.99 on iTunes).
“I get great feedback from people who use [my app] all the time. People often tweet that they are using Ratio for pancakes this morning or whatever,” he said. “I see a lot more interesting stuff happening. I see a way that cooks can share their experiences with one another, a way to keep a sort of a running diary on what they’re doing. All kinds of things are possible and we’re just now discovering the potential. I mean, it just started and the possibilities are, at least now, they feel endless.”
Endless possibilities, indeed.
Like, instead of a dual camera, I would settle for just one camera–AND a device that wouldn’t fall victim to cookie dough smudges or cake batter mishaps.
Are you listening, Apple?
–Amy Loeffler
Posted by rebecca / Friday, March 11th, 2011
Starbucks is celebrating their 40th anniversary!
Today and tomorrow from 2-5pm, when you buy a hand-crafted beverage, you’ll get a free Starbucks Petites treat (new!).
The Starbucks Petites are little treats that are less than 200 calories. It includes birthday cake pops, carrot cake mini cupcake, lemon sweet square, peanut butter mini cupcake, red velvet whoopie pie, rocky road cake pop, salted caramel sweet square, and tiramusu cake pop.
(images: Starbucks)
Yum! Those cake pops and the red velvet whoopie pie look delish.
Whether you think Starbucks is way overpriced or you couldn’t go a day without their venti mocha latte, take a coffee break/petite treat break!
Interesting Fact: Did you know that Starbucks was named after Starbuck from the book Moby Dick by Herman Melville?
Find interesting facts about Starbucks here.
-Rebecca Kim
Posted by ryan / Thursday, March 10th, 2011
Act now to take advantage of the current deals at Specialicious. Both are scheduled to end Saturday, March 12 at midnight.
$20 for $40 worth of authentic cuisine at Palio Ristorante Italiano.
Palio of Leesburg provides a memorable dining experience with its elegance and charm. The menu has a wide variety of pastas, breads and charcuterie. All of which are prepared fresh daily. The wine list is pretty spectacular as well.
$20 for $40 worth of gourmet food and wine at The Wine House.
New to downtown Fairfax, it has a collection of over 500 artisan wines from around the world. The menu features a full offering of breakfast, lunch, and dinner that showcases organic ingredients and local produce. Visit The Wine House and “create a tradition.”
-Ryan Robertson
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