Dairy, Feed & Food

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Yesterday, in our continued quest to consider the future of a family dairy farm, we visited what must be the largest such farm in central Costa Rica. At 7,545 feet above sea level overlooking the valley from the northern slope, it may also be the highest.

BrealeyGoats.jpgIt has eight times the land and double the cows compared to where we are based, 10 miles north and about 1,000 feet lower in altitude. That farm also has dairy goats. More on other implications of the visit later. Here, a quick note on feed. We had noticed on the dairy where we live that pineapple is part of the diet of the cows.

BrealeyCheese.jpgThe dairy manager had explained that this is an important part of the nutritional mix. Despite our surprise we had not asked more about it. Yesterday we did, and the answer was another surprise. Milk production rises 10% or more with the pineapple added to the feed. The animals are healthier because of the fiber content of the fruit, compared to cows eating grains such as corn or soy. Plus, the methane bi-product is significantly decreased. Food produced in a dairy making this dietary change represents one small step toward reducing greenhouse gas emissions.

In the type of coincidence I never expect, but always enjoy, this article was near the top of my news feed today. Thanks to Judith Lewis Mernit and colleagues at the Yale School of Forestry & Environmental Studies for take my yesterday’s lesson and adding some important detail:

How Eating Seaweed Can Help Cows to Belch Less Methane

Emissions from the nearly 1.5 billion cattle on earth are a major source of methane, a powerful greenhouse gas. Now, researchers in California and elsewhere are experimenting with seaweed as a dietary additive for cows that can dramatically cut their methane production.

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Holstein cows feeding at a dairy farm in Merced, California. MARMADUKE ST. JOHN / ALAMY

The spring morning temperature in landlocked northern California warns of an incipient scorcher, but the small herd of piebald dairy cows that live here are too curious to care. Upon the approach of an unfamiliar human, they canter out of their barn into the already punishing sun, nosing each other aside to angle their heads over the fence. Some are black-and-white, others brown; all sport a pair of numbered yellow ear tags. Some are more assertive than others. One manages to stretch her long neck out far enough to lick the entire length of my forearm.

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Scientist Ermias Kebreab has studied how to reduce cow methane emissions for more than a decade. GREGORY URQUIAGA/UC DAVIS

“That’s Ginger,” explains their keeper, 27-year-old Breanna Roque. A graduate student in animal science at the University of California, Davis, Roque monitors everything from the animals’ food rations to the somatic cells in their milk — indicators of inflammation or stress. “The interns named her. She’s our superstar.” Continue reading

More Ideas For A Dairy

HippieFoodWhen we took up residence at this dairy, and started paying attention to stories involving dairies, most involved how to add value by making something more than liquid for bulk sale. No matter how good that milk is, what else might be done here to ensure that the farm is worth more than its real estate value? Maybe more liquid is the answer? Or maybe solid foods that are discussed in this book, as reviewed by Michael Pollan:

For a revolution that supposedly failed, the counterculture of the 1960s and early 1970s scored a string of enduring victories. Environmentalism, feminism, civil and gay rights, as well as styles of music, fashion, politics, therapy and intoxication: In more ways than many of us realize, we live in a world created by the ’60s. (Though, as our politics regularly attest, some of us are rather less pleased to be living in that world than others.) Jonathan Kauffman’s briskly entertaining history, “Hippie Food,” makes a convincing case for adding yet another legacy to that list: the way we eat. Continue reading

Rise Products Reduce Waste

 

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Bertha Jimenez milling flour at Rise Products’ temporary kitchen in Long Island City, Queens.
Ms. Jimenez, an Ecuadorean immigrant with a doctorate in engineering, helped develop a method for making flour from the grain left over after brewing beer. 
George Etheredge for The New York Times

Thanks to Larissa Zimberoff for this:

From Brewery to Bakery: A Flour That Fights Waste

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In a temporary commercial kitchen in Long Island City, Queens, Rise Products dries spent beer grains in an oven before they are ground, milled and sifted into a fine flour. George Etheredge for The New York Times

For some people, beer is the perfect end to a workday. For Bertha Jimenez, it’s the start of a new way to eliminate food waste.

Breweries throw out millions of pounds of used grain every day that could have other uses. While some is repurposed as animal feed, compostable products or heating fuel, little has been exploited for its value as food.

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Because of the growing interest in reducing waste, many chefs and bakers are already eager to work with the flour. George Etheredge for The New York Times

But Ms. Jimenez, 35, has created a small start-up, Rise Products, that converts the grain into a flour that is finding its way into sustainable bakeries and kitchens in New York and as far away as Italy.

The potential for recycling beer waste first came into the cross hairs of Ms. Jimenez, an immigrant from Ecuador, while she was working toward her doctorate in 2015 at the Tandon School of Engineering at New York University. Intent on finding ways to reduce industrial waste, she started a side project with like-minded friends — most of them also immigrants — and craft beer provided an easy target: Everyone loved it, but it had issues.

Ms. Jimenez lives in Brooklyn, which at last count had 20 craft breweries that are tossing out grain. Ms. Jimenez and Ashwin Gopi, a classmate and a founder of Rise, began asking around for samples so they could figure out how best to reuse them. Continue reading

The Foods Immigrants Offer

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Tacos at a restaurant in Nashville. Credit Christopher Berkey for The New York Times

Margaret Renkl, Contributing Opinion Writer for the New York Times, shares an opinion that I am, as a son of an immigrant, inclined to agree with. Even if I was not so closely related to the theme, it would still make sense to me:

Eating Without Borders in Nashville

NASHVILLE — Not quite two weeks ago, I was driving down Nolensville Road, Nashville’s “international corridor,” looking for a restaurant called Tennessee Halal Fried Chicken. In the passenger seat was John T. Edge, the director of the Southern Foodways Alliance and author of “The Potlikker Papers: A Food History of the Modern South.” He was telling me that this particular approach to dining out, in one way of looking at it, could be considered a form of exploitation: “To patronize a restaurant of people who are different from you can be a kind of booty call,” he said.

This is an idea Mr. Edge has been considering for some time. The historically complicated nature of cross-cultural dining goes back to black-owned barbecue joints in the age of Jim Crow: “White Southerners patronized those restaurants,” he said. “They got in, they got what they wanted, and they got out.” Continue reading

Meatless Monday Economics Info Session

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It is Monday, a good time to revisit the “meatless” movement, the one where you take one small step at a time to a better diet. Thanks to Bibi van der Zee and colleagues at the Guardian for arranging this guide to all the good reasons to reduce or eliminate meat from the diet:

What is the true cost of eating meat?

As concerns over the huge impact on the environment, human health and animal welfare grow, what future is there for the meat industry

What are the economics of meat?

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Cattle in the Brazilian Amazon. Photograph: Rodrigo Baleia

Food and farming is one of the biggest economic sectors in the world. We are no longer in the 14th century, when as much as 76% of the population worked in agriculture – but farming still employs more than 26% of all workers globally. And that does not include the people who work along the meat supply chain: the slaughterers, packagers, retailers and chefs.

In 2016, the world’s meat production was estimated at 317m metric tons, and that is expected to continue to grow. Figures for the value of the global meat industry vary wildly from $90bn to as much as $741bn. Continue reading

Drink The Wonk

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Soft fruit, such as oranges, root vegetables and salad are particularly prone to waste. Photograph: Eric Farrelly/Alamy

Rebecca Smithers, consumer affairs correspondent for the Guardian, has reported on a simple idea to not waste fruit just because its appearance is not standard. Wonky, as they say on the island where the English language comes from. Don’t fear the wonk, this article and this brand are saying. Was this not already happening with juice, as with other waste-reducing beverages? Can a brand be built on such an idea? Thumbs up to that:

‘Wonky’ fruit and vegetables that would have been thrown away are now being used to make a new range of juices, in one of a number of assaults on food waste.

One of the UK’s largest fresh produce growers has teamed up with a Spanish fruit supplier to create a new product, Waste Not, which will stop edible but visually ‘imperfect’ ingredients such as fresh celery, beetroot and oranges from being dug back into the soil, or used for animal feed. The new juices will go on sale in branches of Tesco.

The move is one of a growing number of innovations to reduce food waste throughout the supply chain, following criticism of supermarkets and suppliers that perfectly good food is being thrown out while UK consumers are relying increasingly on food banks. Continue reading

Rehabilitation Of A Vilified Umamifier

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Ajinomoto, the world’s largest manufacturer of MSG, produces umami magic at its panda-themed headquarters. Photograph from Alamy

In the new issue of one of the sources we draw from weekly there is an article–An MSG Convert Visits the High Church of Umami, by Helen Rosner–that gives a refreshing splash of cold water on the face. My kitchen counter looks like the one she describes, sans MSG. And for the reasons she lays out. Always happy to be corrected, I recommend this to others who may have suffered the same culinary fate as me until now:

On my kitchen counter, to the side of the stove, there is a jagged skyline of jars and bottles, featuring the condiments and oils and spices that I use too often to ever properly put away. A few are ingredients so key that I buy them in bulk, storing the multi-kilo mega-packages in the back of the closet and decanting them for daily use into more countertop-friendly vessels: olive oil, kosher salt, and monosodium glutamate, or MSG. In one combination or another, this holy trinity ends up in almost everything I prepare—the MSG, with its savory chemical magic, is particularly useful as rocket fuel for dishes of raw fruits and vegetables. I whisk it into vinaigrette before dressing a salad; add it by the teaspoon to the relish of fresh plums and jalapeños that I make each summer; and, whenever I’m feeling snacky, sprinkle it on chopped cucumbers. Continue reading

Entrepreneurial Conservation & Armenian Foodways

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Motal cheese is a fresh goat’s milk cheese made primarily in remote mountain areas in Armenia. Cross of Armenian Unity/Ruslan Torosyan

We are on the lookout for stories that combine our interest in topics such as conservation, and entrepreneurship, and traditional foodways, and innovation (among other things) and this story touches on several of our favorite themes. Thanks to the salt team at National Public Radio (USA):

Armenia’s Ancient Motal Cheese Makes Its Way Into The Modern Age

In the mountains of eastern Armenia, about 75 miles north of the capital Yerevan, motal means change.

Motal cheese is like a business card for our region,” says Arpine Gyuluman, who owns Getik Bed and Breakfast in Gegharkunik. “[Because of it], we’re seeing more and more visitors annually.”

Motal is a white goat cheese flavored with wild herbs that is similar to homestyle country cheeses in Iran and Azerbaijan. Motal is prepared in locally made terra cotta pots sealed with beeswax ― a method that dates back at least 5,000 years. A little more than a decade ago, it was in danger of disappearing. That is, until a local university student named Ruslan Torosyan embarked on a personal crusade to save motal. Continue reading

Sweet Potato Origin Story

 

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A chromolithograph of Christopher Columbus arriving at the Caribbean. Credit Louis Prang and Company/Getty Images

Thanks to Carl Zimmer for this 1493-ish story:

All by Itself, the Humble Sweet Potato Colonized the World

Many botanists argued that humans must have carried the valuable staple to the Pacific from South America, a hidden chapter in human history. Not so, according to a new study.

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The distribution of the sweet potato plant has baffled scientists. How could the plant arise from a wild ancestor in the Americas and wind up on islands across the Pacific? Credit Karsten Moran for The New York Times

Of all the plants that humanity has turned into crops, none is more puzzling than the sweet potato. Indigenous people of Central and South America grew it on farms for generations, and Europeans discovered it when Christopher Columbus arrived in the Caribbean.

In the 18th century, however, Captain Cook stumbled across sweet potatoes again — over 4,000 miles away, on remote Polynesian islands. European explorers later found them elsewhere in the Pacific, from Hawaii to New Guinea.

The distribution of the plant baffled scientists. How could sweet potatoes arise from a wild ancestor and then wind up scattered across such a wide range? Was it possible that unknown explorers carried it from South America to countless Pacific islands? Continue reading

Big Chicken

BookCoverMaryn McKenna escaped our notice until now, as did her recent book Big Chicken:

In this provocative narrative, acclaimed journalist Maryn McKenna reveals the fascinating history of chicken—and how the common backyard bird became an industrial commodity impacting human health around the world. Crucial to its meteoric rise: the routine use of antibiotics, a practice that would transform agriculture, change the world’s eating habits, and contribute to the deadly rise of drug-resistant infections around the globe.

Bringing us on an extraordinary journey from the vast poultry farms of the United States to laboratories, kitchens and sidewalk markets around the world, McKenna reveals how economic, political and cultural forces converged to make America’s favorite meat a hidden danger—and how companies, activists, farmers and chefs are carving a path back to better, safer food.

Named a Best Science Book of 2017 by Amazon, Smithsonian, and Science News; an Essential Science Read by Wired; a Best Health Book by the Toronto Globe and Mail; and a Best Food Book of 2017 by Civil Eats and the Atlanta Journal-Constitution

Antibiotics changed the world.

Then we gave them to the animals we eat.

This is the story of what happened next. Continue reading

Flour Tortillas Praised & Decolonized Diet Delineated

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Recent Mexican immigrants deride them as a gringo quirk. Foodie purists dismiss them as not “real” Mexican food. But good flour tortillas can be revelatory. Photograph by YinYang / Getty

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If culinary etymology is your cup of chai, you may appreciate Gustavo Arellano’s post in praise of flour tortillas. Among the reasons to thank him is this book (click the image to the right to go to the source) that we had not been aware of:

More than just a cookbook, Decolonize Your Diet redefines what is meant by “traditional” Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Continue reading

More Information, Thank You

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Contradictory consumer demands for food labels are making some food companies re-think their alliance with the industry’s traditional lobbying group. miakievy/Getty Images

Food producers may not all, or always, appreciate how much information consumers want or need, but erring on the side of more in this case makes sense to us. Thanks to National Public Radio (USA) for this story:

For at least the past decade, the Grocery Manufacturers Association (GMA) has been the unrivaled voice of a vast industry, from neighborhood grocery stores to food manufacturing giants with supply chains that span the globe. Most recently, it’s been a powerful force in fighting proposals to require information about added sugar or GMOs on food labels.

untitled-1_sq-b58cbda94a29b6944b67706c24dcb43ed57e06fb-s400-c85Today, that colossus is teetering and facing questions about its future. Over the past six months, eight of GMA’s largest members have decided to drop their membership. Each defection was quickly revealed on the news site Politico. One industry insider says that he’s seen a list of another three companies that are considering leaving the association. Continue reading

The Craftwork Of Small Organisms

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Bacteria are responsible for the delicious taste of salami, although industrial microbes do not yield as tasty dried sausages as wild microbes. Credit Tony Cenicola/The New York Times

Fermented meat does not have the sound of mmmm to it, but we learn something new each day:

Actually, You Do Want to Know How This Sausage Gets Made

When you slice into a salami, you are enjoying the fruits of some very small organisms’ labor.

Like other dried sausages, salami is a fermented food. Its production involves a period where manufacturers allow microbes to work on the ground meat filling to create a bouquet of pungent, savory molecules. Traditionally, the bugs find their way to the sausage from the surrounding environment. But these days, industrial manufacturers add a starter culture of bacteria to the meat instead, much the way a bread baker adds a packet of yeast to her dough. Continue reading

Evolving Our Palates

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Bitter flavors have crept into the contemporary palate. Above, from left, Swiss chard, hops, bitter melon, aloe and wasabi root (all rendered in white chocolate) rest on a turmeric-dusted cube. Credit Photograph by Mari Maeda and Yuji Oboshi. Styled by Suzy Kim. White chocolate 3D food by Peter Zaharatos/SugarCube

Our palates are evolutionarily oriented away from these flavors, but we appreciate the opportunity to decide for ourselves when we might want some alternative sensations:

The Sweet Rewards of Bitter Food

MANY YEARS AGO, I had dinner at a restaurant in Chinatown in Boston — the sort of city where most non-Chinese people seeking Chinese food are in fact seeking what might better be described as American Chinese food: General Tso’s chicken, fried pork dumplings, “house special” lo mein; mild, comforting Cantonese dishes slick with sauce and loud with sugar, salt and the intense umami buzz of MSG. In an attempt to be adventurous, I ordered instead the most unusual thing I could find on the menu: beef with bitter melon. The waitress looked at me, her brow furrowed. “You don’t want that,” she declared. “You won’t like it.”

“I do!” I insisted. “I’ve had it before.” A little while later, she returned with a dish of beef strewn with crescents of a jade-hued, scallop-ridged, firm-textured fruit that looked not unlike oversize celery. The truth was, I’d never had it before. As advertised, it was bitter, in a distinctly vegetal way, with none of the fruity sweetness that the word “melon” would imply. I took a bite, then another, and another — in a different context I might have stopped, but my reputation was on the line. By the time I was finished, the melon hadn’t become more palatable, exactly, but my palate had changed. What had tasted like bitterness now tasted like pride. Continue reading

Immigrant Mobile Food Vendor Heritage

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Roasted pumpkin tacos from chef Wes Avila’s cookbook, Guerrilla TacosDylan James Ho and Jeni Afuso/Courtesy of Ten Speed Press

Thanks to Mandalit del Barco and the National Public Radio (USA) folks at the salt for this book review that has special resonance to those of us with immigrant street vendor heritage:

‘Guerrilla Tacos’: Street Food With A High-End Pedigree

How many taco trucks do you know that not only have a cookbook but a theme song? Wes Avila’s Guerrilla Tacos truck does – and has once again made food critic Jonathan Gold’s influential list of favorite Los Angeles eateries.

9780399578632_custom-1290954c4c68f10d38993aede65645a3c56a1961-s400-c85.jpgFive years ago, Avila was working as a sous chef at a pop up restaurant called Le Comptoir. It was only open four days a week, and Avila says he wasn’t making enough money to cover his rent. So he bought a simple food cart. He used his last $167 on ingredients. Then he and a friend began selling tacos in the arts district in downtown Los Angeles without the required health department permits.

“We were kind of bending the law, not necessarily breaking the law. We had to move around so we wouldn’t get caught — you know, like guerrilla warfare,” Avila says. “That’s why we had that name, because we’d be in random alleys, random streets, being kind of renegade like that.” Continue reading

Meals as Message

A barbecued vegetable platter, top, with kale rib and carrot “brisket.” Beluga lentils, black rice and chimichurri broth, left, and a side of crisped smoked beef from Stemple Creek Ranch. Credit Preston Gannaway for The New York Times

Although not quite an example of “Model Mad“, this culinary entrepreneurial activism sends a message to both consumers and food industry colleagues alike.

San Francisco Chefs Serve Up a Message About Climate Change

Karen Leibowitz and Anthony Myint opened the Perennial in San Francisco last year with a clear mission in mind: Run an environmentally friendly restaurant with a minimal carbon footprint, and inspire other restaurateurs to do the same.

As [the current administration] has questioned the existence of climate change, Ms. Leibowitz and Mr. Myint have emerged as activists, at the forefront of a growing movement of chefs who not only recognize and measure the impact of their industry on the planet, but also look for new ways to undo the damage.

Mr. Myint and Ms. Leibowitz, who are married, have been immersed for the last few years in the research that directs every decision at the restaurant, like choosing the kitchen’s energy-efficient equipment and its raw ingredients, many of which are grown in ways that can regenerate the soil. Continue reading

“Feast for the Eyes”

Ori Gersht’s Off Balance, 2006. Photograph: Ori Gersht/Aperture.org

I highly recommend this combination of retro covers from classic food and homemaking publications, stylized food presentations and deconstructed recipe imagery. Guaranteed to make you smile. (Check below the jump for more of my personal favorites.)

Repast lives: a history of food photography – in pictures

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Prairie Land Livestock

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Farmer Wendy Johnson markets hogs, chickens, eggs and seasonal turkeys. She also grows organic row crops at Joia Food Farm near Charles City, Iowa. Amy Mayer/Harvest Public Media

Thanks to Harvest Public Media, Amy Mayer and the folks at the salt over at National Public Radio (USA):

How, And Why, Some Farmers Are Bringing Livestock Back To The Prairie

On a cloudy summer day, Iowa farmer Wendy Johnson lifts the corner of a mobile chicken tractor, a lightweight mesh-covered plastic frame that has corralled her month-old meat chickens for a few days, and frees several dozen birds to peck the surrounding area at will. Soon, she’ll sell these chickens to customers at local markets. Continue reading

Elevating the Food Program

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This week, I have been assisting Amie with a kitchen renovation plan. This feeds into one of the 2017 goals of Chan Chich- to elevate the food and beverage program by taking inspiration from traditional Caribbean, Belizean and Mayan foodways, creating a cuisine that we’re fondly calling Mayan Soul Food. The improved agricultural practices and updated kitchen are important building blocks to achieve these goals. Emily is mainly working on the agricultural side, communicating with colleagues at Gallon Jug farm to better align their supply with the Lodge’s demand.

Between dining hours, I have been asking Chef Ram the minutest details about refrigerators and convection ovens and walking the kitchen to measure every wall and shelf. Currently, I am creating a 2D diagram of the proposed kitchen in SketchUp, a modeling software used for drafting construction and architectural drawings, that will help Chan Chich Lodge form a stronger argument for a kitchen renovation and to create a visual to reference throughout the process.  Continue reading

A Food Writer & The Shock Of The New

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Food has recently returned to the center of our attention, and in the outback of Belize we have had some lovely surprises. An unexpected essay, from one of the food world’s most prominent writers, gives another view altogether from the USA:

The New Foodieism

To care about food now is to care about the future of this country.

By Mark Bittman

Like many of us, I spent the winter muddling through a mental miasma, pondering the meaning of life and democracy. I did, of course, think about “food” — how it’s produced, marketed, discussed, consumed, and so on — during my self-imposed hiatus from near-constant writing, which began more than 18 months ago. Continue reading