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If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
blog.thefoodstand.com
Another one of our favorite Behind The Plate questions that we ask interviewees! What we learned is that food policy is key to the health and wellbeing of our country. From protecting the land and ...
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PizzaCat Hunger, definitely.
How do you define good food?
blog.thefoodstand.com
This is one of our favorite Behind The Plate questions that we ask interviewees, and what we’ve learned is that while good food means something different to each of us, the underlying theme is you ...
New fruit of the week? Has anyone had Durian? This video of Jimmy Kimmel and Jessica Chastain eating the smelly fruit is hilarious.
eater.com
"It kind of smells like a garbage can."
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Ricky 😨
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sugardetoxme Yes, a Singaporean fave
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serveMEnow Yes, a Filipino staple. Stinks but delicious. Never knew the stench was a big deal until everyone on the interwebs started trying it. Lol
What was your biggest #foodfail?
blog.thefoodstand.com
We're all human, and even the best chefs have disastrous kitchen moments. Here are ten of our favorite answers from Behind The Plate - check it out. Audrey @unconventionalbaker said "Broccoli chees...
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unconventionalbaker Haha. I still cringe at the memory of that cheesecake 🙈🙈😄 Gosh, so many relatable ones. I've definitely presented plenty a "deconstructed" dessert. And meringues are trickier than they seem! Unripe...
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Ricky I feel like they've decreased ever since I unplugged my smoke alarm, but that might just be a matter of perception.
Guide to Food, Life After Expiration
40% of food waste comes from our homes. Here is a guide as to how long after the expiration date you can use it. When in doubt, use your nose. How do you rescue food at your home?
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DietID_TeamDietitians this is awesome!! great #nofoodwaste tips! my big tip for food waste is to use the food that goes bad quickly before food that lasted longer- like greens before potatoes
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Athina @Rachna I am a fan of vegetable hierarchy.
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Athina Another #nofoodwaste tip is to chop up wilting vegetables and freeze them to use later in broths. For fruits, I juice them and put them in ice cube trays to use in cocktails.
Ramps: Spring gem or overrated?
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DietID_TeamDietitians So I love ramps, but a friend who runs the food issues group (which @KimberlyChou is a party of) sent me this explanation of Ramps
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DietID_TeamDietitians *THE PROBLEM WITH RAMPS*
Ramps are a specialized indigenous plant.
Specialized indigenous plants require certain conditions and are very sensitive to the microorganism in the soil…some are... -
unconventionalbaker Wow, that's crazy, Rachna! We had them planted at the last property we were at (by the owner) and she allowed me to harvest some, but warned to pick selectively and spread it out. They grew quite...
Favorite recipes with ramps?
Love that they're in season but would love to experiment with them more. Have ideas?
If you could get the general population to change ONE aspect of their eating habits, what would it be?
blog.thefoodstand.com
One of our Behind The Plate questions that we ask interviewees is “If you could get the general population to change one aspect of their eating habits, what would it be?” We've rounded up our top 1...
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annefood An easy one is to simply read nutrition labels! Right @manfood ? What are your eating habit change thoughts @Rachna @sugardetoxme @ErikMariscal ?
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manfood I would opt for skipping a meat / animal option- think veggies and think helping the planet. We need to eat less meat... Even though it tastes so good, less is more....
Does anyone have advice for using up peanut flour? I bought WAY too much on a whim, and can only eat so many smoothies...
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Gwendolyn I didn't know people made peanut flour!!
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jodavis @Gwendolyn they do! Bought it thinking of smoothies and oatmeal, but now I have an excess and am a little tired of those options :)
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Gwendolyn Crazy!
The Whole Foods effect - when small producers get the call to go big. Any artisans have experience scaling up fast?? How'd you do it?
nytimes.com
Fascinating read for any food entrepreneur. Also a topic that comes up at literally every #goodfoodspotlight. And shoutout to the Detroit businesses featured!! Would love your thoughts.
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DevitaDavison We're thrilled to have (2) of our very own FoodLab Detroit members mentioned; Shannon Bryne, Owner of Slow Jams and Charma Dompreh, Owner of Sassy Green Chips. Woot! Woot!
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DietID_TeamDietitians 👏🏼👏🏼👏🏼👏🏼
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annefood This is an important consideration that not a lot of people think about. Yes, it's a good problem to have, but a problem nonetheless! And I love Sue Conley. She is amazing.