A Grocery Store That Takes 'Local Food' to Its Logical Extreme - Bonnie Tsui. Yaron Milgrom owns two restaurants in San Francisco's Mission District: Local Mission Eatery, a restaurant, bakery, and cookbook library that serves as gourmet sandwich shop by day and intimate dinner spot by night, and Local's Corner, a seafood-centric neighborhood cafe that's Michelin-approved. Now, he's about to turn the idea of an urban neighborhood grocery on its head with the soon-to-open Local Mission Market, in which everything, unless it's raw, will be made in-house.
Yes, really. I consider my current shopping list for pasta puttanesca, and Milgrom answers back: house-made pickles, olives, cured fish and meat, pastas, and cheese are all available. Some of the products made in-house and Local Mission Market. Images courtesy of Local Mission Market. He wants to make high-quality, made-from-scratch food available to everyone, and to take away the intimidation factor. "Generally, the most convenient food is the worst food," he tells me.
Local Mission Market, under construction. Food rules for startups: eight delicious ways to build a better company – Thumbtack Engineering. At Thumbtack, we make food a priority. It’s amazing what eating does to bring people together. Our team feels like a big family, and this is in large part due to the fact that we share most of our meals: four days a week we eat lunch together around a big table in the center of the office, and once a week we all sit down for a big family-style dinner.
Often startups try to attract talented teammates by offering benefits like ping-pong tables, video games, or gym memberships. While those things are valuable, a culture of good food is an order of magnitude more important. Many of the ideas we have about food are based on the work of UC Berkeley professor and food writer Michael Pollan. At the risk of sounding too Bay Area, these older “rules” can lead to more holistic concepts of meals, nourishment, and health.
With that, we’d like to present the food rules we’ve come to adopt at Thumbtack. Rule #1 - Eat lunch together around a table. a) Eat lunch. B) Together. C) Around a table. ! ! ! ! If You Think You're Productive During Lunch, Think Again. About three years ago, Thumbtack was a startup in a house high atop a San Francisco hill. There, the local-services-discovery company's original six employees lived, worked, and schlepped to lunch. With every noontide, the decidedly pre-revenue startup lost an hour to the lunch trek. Soon they had a crazy idea: What if they ordered in? They tried one day a week, and like the research suggests, they worked way better after eating well. Then a crazier idea: What if they hired a chef? They did: Thea Baumann, culinary school-trained preparer of ultra-fresh deliciousness. After three years, $6 million in funding, and a ten-times growth in staffing, Baumann is still Thumbtack's full-time chef.
Thumbtack takes their gastronomy seriously: Read their startup food manifesto. But what if you’re not an ultra-progressive Silicon Valley startup? Two-thirds of Americans eat lunch at their desks. The desk-lunch efficiency might not be worth it, he says, if you could gain more from stepping away. »Kokke der smider maden ud er ikke dygtige nok« Så meget skal du tilberede Når du ved, hvor mange mennesker, der skal spise med, kan du regne dine indkøb ud og tilberede den rette mængde mad. Mindstevægten gælder en person med lille appetit, mens højestevægten gælder den meget sultne mave. Kød med ben 200 – 300 g Kød uden ben 125 – 175 g Hakket kød 75 – 100 g Skært kød 100 – 150 g Kylling uden ben 125 – 175 g Kylling med ben 300 – 400 g Fisk hel urenset 300 – 400 g Fisk renset, med ben 200 – 300 g Fisk renset, uden ben 125 – 150 g Grøntsager, urensede 200 – 300 g Grøntsager, frosne 150 – 250 g Grøn salat, råkost 50 – 100 g Pasta, ikke kogt 75 – 100 g Ris, ikke kogt 60 – 125 g Kartofler med skræl 150 – 250 g Fødevarer, der forøger deres vægt ved kogning, vil ofte blive tilberedt i alt for store portioner, fordi varen i tør vægt ser ud af mindre.
Ris øger sin vægt med 165 procent ved kogning, mens bulgur øger vægten med 170 procent og pasta med 145-180 procent alt efter pastatype. »Du kan altid bruge alt! Den multinationale fastfoodkultur skal ikke kvæle os i dårlig kvalitet. Lokal mad er blevet stort herhjemme og ude i verden. Vi er stolte over den prisbelønnede restaurant Noma og de mange michelinstjernerestauranter. Og det vækker opsigt, når der sættes bistader på toppen af byernes tage og dyrkes grøntsager i altankasser.
Dette er blot et par praktiske eksempler på at spise lidt mere lokalt i byen. At dyrke og spise lokalt er ikke bare en modebølge, men en ny ideologi, der handler om at ville have bedre og billigere mad. Lokal mad er vigtig for at stoppe monopoliseringen af fødevareproduktionen, som er styret af multinationale firmaer og medfører en ensretning af vores madkultur.
De fleste får for dårlig, usund og dyr mad, som er svær at komme uden om i et almindeligt liv. Der er masser af energi og lyst til at gøre en indsats for at få bedre og friskere mad end den masseproducerede mad, de fleste må nøjes med. Der åbner flere gårdbutikker, markeder og internetsalg med mad direkte fra mindre producenter. LÆS OGSÅ Lokale varer - nu til supermarkedspris. Gericke trak dansk gastronomi frem i lyset, men røg selv en tur i kulkælderen. Søren fik dansk gastronomi op af kulkælderen, »Da jeg blev 60, besluttede jeg mig for at holde op med at tale«. Sådan siger Søren Gericke, 66 år, landets første stjernekok, kendt for sit snakketøj og sin fandenivoldske madlavning, mens vi sidder i hans lille køkken i stuelejligheden i Rødovre. LÆS OGSÅSpanierne raser over løg i paella Det er ikke helt lykkedes ham. Ord skæres over Ordene vælter stadig ud af munden på Gericke, de kolliderer i døråbningen som 100 børn på vej ud til Hjem-IS-bilen, ord skæres halvt over, kvarte sætninger sparkes ud til højre af nye indskydelser, der knap nok har forladt munden, før de bliver tvunget af vejen af en anekdote eller et højt »ha!
«. Man opgiver at tage noter efter 30 sekunder. Jeg kan godt se farerne »Sådan er det ikke normalt. LÆS ARTIKELOpskrifter: Spis som Tourens konger Hans kokkevenner siger, at hans håndskrevne opskrifter er på samme måde, halve bogstaver og ufærdige ord, hvor man helst skal vide, hvad der står, i forvejen. mesterkokken. Ung mad. Emilie Baltz: How Food Impacts Interactive Design [PSFK 2013] As part of the run-up to PSFK CONFERENCE 2013 in New York this April, PSFK will be publishing a series of short interviews with speakers to give a taste of what will be discussed in this meeting of creative minds.
Emilie Baltz is the creator of L-O-V-E Foodbook, a publication which combines sensory delight with interaction design. She spoke to PSFK about the venture and what it means for the future of the interface. Could you tell us a little about what inspired your idea of marrying the emotion of love with the love of food? For the past 2 years I researched aphrodisiacs for the Museum of Sex in New York City. During this time, friends, colleagues and strangers foamed at the mouth when they heard of my project. Hundreds of times, I was asked for the “holy grail,” that special, secret ingredient with the power to elicit desire; yet, as deeply as I dug, the more convinced I became of its in-existence.
Food is unique in that it is the most “live material” designers can use. Thanks Emilie! Madeliten svigter underklassen, der æder sig ihjel i frituremad. Intet sted i det her samfund kommer uligheden stærkere til udtryk end inde i mikroovnene. Salget af billige papæskefærdigretter, med og uden heste, er steget. De udgør nu 10 procent af alle madindkøb. Nogle spiser ikke andet. Andre, som du og jeg, rører det måske aldrig. Vi ved nu, at papæskefærdigmaden består af slam og årgammelt kødfnuller fra hele verdens nedkølede overskudslagre. Det er ikke alene ulækkert. LÆS OGSÅDe fattige bliver mere og mere syge Børn og unge fra underklassen plages i stigende grad af fedme. Serie Eliten I denne tid sætter Politiken fokus på eliten.
Er de tykke børn fra underklassen ikke i deres gode ret til at stille os op mod muren, når revolutionen kommer? Der er på 50 år sket en tidobling i antallet af overvægtige danske børn. Ingen fortæller de forbrugere, der ikke ved, hvad de ikke ved om mad, at de bliver snydt, så transfedtsyrerne driver. Vi bliver, hvad vi spiser.
Hvis man er meget ressourcestærk, må man også være meget næstekærlig. Har vi gjort nok? Dansk kantinemad ville ikke blive serveret på verdens ringeste restaurant. 40 procent af danskerne spiser deres frokost i en kantine eller er med i en madordning på jobbet. Det svarer til ca. 1 million danskere, så hvis alle kantiner regnes under et, udgør de Danmarks største madleverandør. Og hvad serverer de så? 95 procent af kantinernes udvalg er ens: kæmpestore frokostbuffeter med bugnende pålægsfade, lune retter og grøntsagsbarer med et uopfindsomt udvalg af rå grøntsager og optøet frostgrønt. Det er en model, som har som mål, at der skal være noget for enhver smag, så alle kan blive mætte og glade.
LÆS OGSÅDagligvarer er fyldt med farlig salt Jeg har arbejdet i og undervist kantiner i ni år, og jeg ser noget andet. Vi spiser det samme hver dag, fordi to af de grundlæggende adfærdsregulerende elementer er til stede i kantinerne til overflod; vaner og tilgængelighed. Jeg savner, at virksomhedsledere træder i karakter og træffer det sunde og rigtige valg Rasmus Bredahl Vi er vanedyr. Desuden tager vores urinstinkt over, når vi står foran store mængder mad.
Sådan sætter du børn i arbejde. Foto: JOACHIM ADRIAN Hvad børn kan 1-3 år: Frøene sås. Børnene er nysgerrige og vil gerne være med, så her kan man grundlægge de gode vaner hos børnene. Lad dem f.eks. løse afgrænsede opgaver som at feje gulv, vande blomster, vaske grøntsager og hælde mad op til husdyr. 4-7 år: Investeringen vokser. 8-12 år: Guldalderen. 13-18 år: Puberteten. Det begynder med en lille kost og slutter med et ungt menneske, som uden besvær kreerer en treretters middag. I bogen ’Børn skal da arbejde’ inddeler forfatterne Karen Lumholt og Marie Kraul barndommen i faser med forskellige huslige potentialer. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Forfatterne understreger, at det i høj grad handler om at finde balancen, hvor man udfordrer barnet uden at presse for meget eller gøre det utrygt. Nogle børn er klar til udfordringer før andre. Kilde: Karen Lumholt og Marie Kraul: ’Børn skal da arbejde’. NaomiRajaBoean. YES! Olive Cuttings in spring - How does this apply to some principles of permaculture? Obtain an yield: Collecting growth hormone of a willow First you take cuttings of a big willow tree, I found one 5 minutes away from my house.
NOW is the time to take a cutting of a willow as it’s leaves are opening up. You have to put the willow cuttings in a water bottle for about 24 hours. They will release a growth hormone in the water that you can use for your new cuttings. Obtain a yield: olive cutting Spring is a good time to apply cuttings to the olive since the juices of the tree are still not flowing through all it’s veins (it’s still waking up from winter sleep). Catch and store energy : in two ways 1) use the cuttings to grow new olive trees. 2) The water in which you collected the willow cuttings for a growth hormone is reusable.
(Source: forum.palmi.bg) Is the food revolution just a great big fat lie? In the second half of the 20th century, western consumers were treated to an unprecedented array of high-quality, low-cost food. Monochrome national cuisines were spiced up by immigration, globalisation and holidays abroad. Increased disposable income turned a restaurant pilgrimage into an everyday jaunt. You could have pain au chocolat for breakfast, a Mexican tortilla wrap for lunch and a Thai green curry for dinner. Farmers' markets popularised heritage tomatoes. Now, I think it's great that in recent years we've woken up to the wonders of fresh, local, home-cooked food. A lot of celebrity chefs claim to be just like you and me.
Reality, normality, hard-working families: this is the mantra of the multimillionaire celebrity chef. Every time I've tried to grow them on my balcony, they've lasted about three weeks. Yet there's an obsessive emphasis on teachability, on getting your hands dirty, on This Will Change Your Life. The same goes for seasonal fruit and veg. Fun change = real change. The following post is written by Megan Thom who I interviewed in 2006 for Santropol Roulant’s Living Labs Project. The story she told me at the time stuck with me over the years and so I recently got back in touch with her to see if she would be interested in sharing it on Organization Unbound. I burnt out in third year university. The nail in the coffin on top of school and work and everything else was the effort and time I’d put into organizing a day of panel discussions about ethical consumption. I booked the best minds of our university, matching them with on-the-ground activists in the community and a good smattering of ethical producers and consumer representatives.
Organizing all these people to be in the same place at the same time, as well as booking the room, sourcing food, doing promotion and all those things that go into planning an event were overwhelming. When the day came everything was as ready as it could be – and only a handful of people showed up. ShareThis. Jamie Oliver and Individual Social Responsibility: A Food Revolution. Image Credit: JamieOliver.com Jamie Oliver has a big ambition: to begin a revolution that will change the way America thinks about food. Obesity is a serious health concern, sadly among all age-groups across the country. Jamie wants to change that, from the ground up. Jamie is a celebrated chef and TV personality, from the England who has brought healthy eating into focus. In 2010 Jamie was awarded the prestigious TED Prize to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.
Armed with all his experience and a real passion to get people cooking from scratch, Jamie produced and stared in his first U.S. prime-time network series, Jamie Oliver’s Food Revolution on ABC. His program revolves around these areas- More cooking at home- Jamie believes the biggest problem facing Americans is that fewer and fewer people cook at home. Why is Jamie calling this a “Revolution”? I agree. About the Author. Jamie Oliver's TED Prize wish: Teach every child about food.