Tuesday, November 17, 2015

Chef Dan Barber Tackles Food Waste with Delicious Fare

I don't often have guest bloggers that I don't assign a particular restaurant write for my blog, but food waste is a problem that I've always been interested in. America waste 70 billion pounds of food each year. Let that number sink in a bit. Ashley is also passionate about this issue, so I agreed to have her publish a post here to promote what she's trying to do in educating people on food waste!
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This blog post originally appeared on Ending Food Waste (http://www.endingfoodwaste.co) and is written by Ashley Gelineau (http://www.endingfoodwaste.co/your-foodprint-and-how-to-reduce-it-with-ashley), a food activist looking to educate people on food waste and its impact on the environment.

In many cultures, cooking with food remnants that we in the United States deem ‘waste food' is common, and often encouraged. Home and professional chefs around the world have been creating delicious meals from whatever they have for years; this isn’t anything new. That said, many of us in America simply haven’t experienced the marvels of making something tasty out of scraps when it comes to food. 

In a recent article by The Guardian A chef’s Manifesto: Let’s Tackle Food Waste with Good Fare (http://www.theguardian.com/environment/world-on-a-plate/2015/oct/30/a-chefs-manifesto-lets-tackle-food-waste-with-good-fare), Dan Barber’s philosophy on this exact matter is brought to light. The article states, "Waste is central to Dan Barber’s cooking, and yet, he’d rather you didn’t sense that when you eat it. In fact, if you’re experiencing anything other than sublime thoughts when you taste his food, he’ll consider it an unsuccessful dish.”

Dan Barber is the executive chef at the famous Bluehill Restaurant in Manhattan, as well as Stone Barns in upstate New York.  He recently released a book called The Third Plate, in which he writes about sustainable cuisine practices that explains his core belief; stop TELLING people to cut food waste and start using it to make irresistibly delicious dishes.  To attain this goal, he transformed his restaurant into a pop-up called wastED. The menu contained “fried-skate-wing-cartilage” , “pock-marked potatoes” and “carrot-top marmalade."

Many Cultures Use ‘Waste Food’, Why Not America?

Barber claims that America is an anomaly because we’re such a young country. “…When we came over here we had all these virgin soils. You’d put a seed in the ground and it became a garden of eden. We’ve never been forced into the kind of negotiation where we develop dishes that take full advantage of what the landscape can provide. In many other parts of the world the idea of a waste dinner wouldn’t be possible, or if it were possible it would be appealing to the very elite and wealthy [because ‘waste food’ doesn’t really exist].”  It’s in a chef’s DNA to turn something that is ugly or uncoveted into something that is delicious and desirable for the ‘eater.’ Cultures around the globe have been doing this since the dawn of time; it’s time for America to follow in their footsteps.

Back in September, Barber and Sam Kass (former senior advisor for nutrition policy at the White House), made headlines when they served waste food to world leaders in a meeting at the United Nations. The menu? A vegetable burger made of the pulp left over from juicing and fries created from the starchy corn that would typically go into animal feed. “It’s the prototypical American meal but turned on its head. Instead of the beef, we’re going to eat the corn that feeds the beef,” said Barber.  http://www.abc.net.au/news/2015-09-28/world-leaders-given-trash-to-eat-at-un-to-highlight-food-wastage/6808838

Saturday, November 14, 2015

Hojoko, A New Izakaya in Boston, MA

When the owner of O Ya, Tim Cushman, opened up Hojoko, everyone was naturally excited about the new izakaya in the Fenway Kenmore neighborhood. The large restaurant is located inside the Verb Hotel and has a cool funky vibe. They also play anime movies on the back screen!

Hojoko
Food-wise, Hojoko is good, but the menu can be hit-or-miss, not for the flavors necessarily, but for the price.

One of the items I would recommend ordering is the Torched uni, soy, olive oil, shiso, parsley, nori butter, toast ($14)
Hojoko
They gave a good amount of the creamy uni, though the star of the dish is the umami-packed nori butter. You don't want to give that up even after you're done with the toast! This is definitely one of their more unique and creative dishes.

Funky chicken ramen (rich chicken broth, soy egg, menma, robata-grilled koji chicken). This used to be $9 which was a great deal but they've raised the price to $12 last time I returned.
Hojoko
It was still a lovely bowl of ramen, though, especially if you're looking for something lighter than the usual, rich tonkotsu broth. And I do love the grilled chicken that it came with.

Hojoko's cocktail list is a fun one, though. There are Asian inspired drinks like the Chiyoda G&T (Beefeater gin, ponzu, avocado oil, tonic, black sesame, $12)
Hojoko

Thursday, November 12, 2015

Chinese Porridge at Lu's Garden (San Gabriel, CA)

As it's getting colder where I live (and a tiny bit in LA too), I'm missing one of my old favorite SGV spots: Lu's Garden. I love getting porridge here and ordering all kinds of side dishes.

They have all kinds of dishes displayed in deli cases, which you can order with rice or porridge (go with porridge). There's grounnd pork, tofu skin, pork intestine, braised pork and eggs, various vegetables, Chinese sausage, and just so many more. You can pay for each item or get a 3-item combo (the way to go if you ask me).

Lu's Garden

My favorite combo to eat with the porridge is some ground pork with tofu skin and pork intestines, but of course, there are a lot of options for everyone. After all, the best thing with Chinese porridge isn't just the porridge but all the things you're eating it with. It's not for everyone, of course, with the more adventurous items on the menu.

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