As an increasing number of
people are questioning the health of our current US food system, as well as
those that consume from within it, more and more eaters are paying attention to
the foods they eat. Hungry not only for the, “who, where, and how” of their
food, consumers are questioning the integrity and effectiveness of the systems
weʼve put in place to regulate, control, and protect our
food supply as a whole.
As I chop
this ingredient and sprinkle that ingredient into my cereal bowl each morning,
I wonder: Am I finally in tune with my body's nutritional needs or have I just become
a totally anal eater?
In my last culinary school
update for this series,
I wrote about making Peking ducks, the most memorable project our class has undertaken
so far. The heart of our culinary program, though, lies not in our afternoon
classes but our morning labs. From 7 a.m. until at least 11 a.m., we students
sleepily shuffle in to prepare for the school’s breakfast and lunch service.
Three years ago, I attached some antennae to a bike helmet, painted my bike black and yellow, and started The Beez Kneez. At the time, I had no idea where it would take me. What I was aware of was my motivation, and it was two-fold: I wanted to work with bees, and I was very concerned about their struggle to survive.
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Absolutely true. We have quite a different world today.
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Great information if i got an recepie for whole teff grain i will definately share to you.
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