Now Congress has reopened the government, this means we’ll be seeing Charlie Brandts, the first Official but semi-retired White House Beekeeper. He is buzzing back to the White House Garden to make sure all is still well in the hive.
He is a sweet guy.
Here’s some FOOD FOR THOUGHT:
The average worker bee flies 15 miles an hour and produces one-twelfth of a teaspoon of during its entire lifetime.
To produce a pound of honey , a bee colony will visit 2 million flowers and fly 55,000 miles. (That is more than eight times the distance from New York City to Toyko, Japan.) Read on…
One myth after another is exploded.
Now we’re told there is no basis whatever for supposing that the fruit Eve offered to Adam in that faraway garden was an apple.
The Biblical account describes the tree simply as “good for food and pleasant to the eyes, and a tree to be desired to make one wise.”
Archeological evidence persuades us that the apple was quite unknown in the Middle East at the time we believe Genesis to have been written.
It is suggested that the identification with the apple happened much, much later, when Christian missionaries brought the story of Adam and Eve to Teutonic tribesmen who worshiped an earth mother goddess. They instantly assumed that the tree of knowledge bore apples because the goddess’s symbol was an apple, signifying love, knowledge, and immortality–and perhaps giving rise to thinking ‘an apple a day really will keep the doctor away‘? Read on…
The apple harvest is here again and naturally, I’ve been thinking about all the opportunities for food jobs they present.
Here are a few:
Adam’s apple surgeon
Candy apple maker Read on…
Fortunate are those who do not suffer from an allergy. This is a health issue to be taken with the utmost seriousness.
Many people believe that they are allergic to specific foods, but in fact, genuine food allergies, which attack the body’s immune system and many become life threatening, show up in only one to two percent of the adult population.
A far more common experience is food intolerance–a disagreeable reaction that bears many of the symptoms of an allergy. Food intolerances are extremely unpleasant, but they won’t kill you.
The season also plays a significant role in the intensity of intolerance and allergic reaction to some foods. For example, someone who is allergic to cantaloupe may be more susceptible in the spring and fall when the increase in airborne pollen can trigger symptoms. Read on…
There are seven billion folk populating the world. Of those seven billion, Dianne Jacob is at the very top of my list of favorite people.
I learn something new every time I read her blog, and I enthusiastically recommend her book, Will Write for Food, to all my students at The Culinary Institute of America.
Dianne is always wonderfully helpful and full of advice. Here she is in her own words, responding to the question:
“How do you know when you should write a book? You don’t, necessarily. Sometimes you just forge ahead because you’re boneheaded or obsessed with such subjects as fermentation or charcuterie … or food writing.
I fell into both categories of personality. I was teaching food writing in 2004 when a student called to say that the head of the school made an offhand remark about me at a party: “I wish Dianne had a book on food writing. It would give her so much more credibility.” Read on…
There seems to be a romance about living in the past. I’m always baffled by that.
We somehow forget our current technology was not with us; not our cell phones, not the familiar microwave oven, essential to our heat it up fast!, fast!, fast! lifestyle, which arrived in our kitchens in the 1970s.
A little science and technology can go a long way in the kitchen, even for those who have trouble boiling water.
With the introduction of the Cuisinart food processor into the kitchens of the clumsy and the inept, the universe of culinary possibility stretched into infinity. Suddenly we could all call ourselves Julia.
It was David Kamp who best described the Cuisinart’s impact in his wonderful, The United States of Arugula: Read on…