TFMarch 2024
TFMarch 2024

Month: March 2024

Healthy Food

Policy changes to make healthy food cheaper are the need of the hour to tackle diabetes epidemic: Expert

“Foods like fish, fruits and vegetables are more expensive, making this a social determinant in the rise of cases of diabetes.  We have to find ways to cultivate healthier food and perhaps provide them through government schemes to make them more affordable and accessible,

“Foods like fish, fruits and vegetables are more expensive, making this a social determinant in the rise of cases of diabetes. We have to find ways to cultivate healthier foods and perhaps provide them through government schemes to make them more affordable and accessible,” said Nihal Thomas, senior professor, department of endocrinology, diabetes and metabolism, Christian Medical College, Vellore. | Photo Credit: C. Venkatachalapathy

Food high in carbohydrates is cheap, whereas food that is high in fiber, and therefore healthier is more expensive, making this one of the contributing factors to the high prevalence of diabetes in India.

“Foods like fish, fruits and vegetables are more expensive, making this a social determinant in the rise of cases of diabetes. We have to find ways to cultivate healthier food and perhaps provide them through government schemes to make them more affordable and accessible,” said Nihal Thomas, senior professor, department of endocrinology, diabetes and metabolism, Christian Medical College, Vellore.

Prof. Thomas was speaking at a press conference on June 30, to discuss two recent papers, of which he is one of the authors, ‘Global Inequity in Diabetes 1’ and ‘Global Inequity in Diabetes 2’, published in the medical journal The Lancet. Shivani

Cooking

San Diego food truck is cooking with lessons on how to run a business

San Diego is gaining another food truck.

This one will soon be run by high school students, combining cooking with lessons in how to run a business.

Tuesday, the San Diego Unified School District unveiled its state-of-the-art food truck paid for in a partnership with Intuit.

The kitchen on wheels will provide work-based learning for culinary students at Mira Mesa, Hoover, San Diego, Garfield, and Morse high schools.

Oh, I’m very excited,” said Taiga Pangelinan, 17, a senior at Morse High School with a father who is a Pacific Islander and a mother who is Japanese.

“My family loves to cook with Spam, and I love to cook it. On my mom’s side, if I get the chance, I like to make ramen,” he said.

A photographer takes a photo inside the new "Sunset Bites" food truck that will be used by high school culinary students, in San Diego, Calif., Feb.  27, 2024
A photographer takes a photo inside the new “Sunset Bites” food truck that will be used by high school culinary students, in San Diego, Calif., Feb. 27, 2024

More than 300 culinary students attended the ribbon-cutting ceremony, not only to learn more about the district’s college, career, and technical education programs, but also to be inspired by those who have already found success.

Spencer Hunter was a 2009 graduate of San Diego Unified and

Cooking

Curry chicken with escovitch pickle and mofongo recipe

This recipe is a real showcase of the best of Caribbean cooking – spicy chicken curry, tangy escovitch pickle and mashed plantain mofongo.

You will need Andi Oliver’s green seasoning for this recipe.

Ingredients

For the chicken

For the escovitch pickle

For the mofongo

  • 2 tbsp neutral oil, such as rapeseed or sunflower oil, for frying
  • 200g/7oz streaky bacon, thinly sliced
  • 7 unripe green plantains or bananas, peeled and chopped into even-sized chunks
  • 6 garlic cloves, peeled and left whole
  • a handful of pork scratchings
  • 2 tbsp good-quality extra virgin olive oil
  • 1 lime, juice only
  • 4 tbsp caramelised onions
  • 2–3 tbsp chopped fresh flatleaf parsley or coriander, to garnish
  • salt and freshly ground black pepper
Food News

FSSAI heightens food safety vigilance during festival season | India News

NEW DELHI: Food safety regulators Food Safety and Standards Authority of India (FSSAI) has asked its senior officials to exercise strict food safety vigilance on the manufacturing and sale of food items meant to be consumed during the ongoing festival seasonparticularly “kuttu atta, singhada atta, bhagar/samak ke chawal (barnyard millet)” under their respective jurisdictions.
They have been asked to conduct more frequent inspections and sampling drives to ensure that such products are safe to consume and strictly adhere to the respective food product standards.
Many people opt for fasting during the festival period and demand for food articles like samvat rice, buckwheat flour (kuttu atta), chestnut flour (singhara atta), fruits, vegetables, dry fruits and nuts — makhana, milk and milk products, and ready to eat snacks such as potato chips, sabudana namkeen mix, among others, tends to increase.
Driven by economic motives, some unscrupulous food business operators (FBOs), according to the regulator, exploit the surge in demand by resorting to adulteration and selling stale and inferior quality food products.
“Further instances have come where poor storage and handling practices lead to contamination in the said food articles. This unethical practice not only jeopardizes consumer health but also
Food News

Taste of Derby Festival raises awareness for food insecurity

LOUISVILLE, Ky. — There are fewer than six weeks left until Kentucky Derby 150. One organization is getting a head start on the festivities by showcasing the flavors of Louisville while also raising awareness for food insecurity.


What You Need To Know

  • Dare to Care is a food bank serving 13 counties (five in southern Indiana, eight in Kentucky), providing access to fresh, healthy food and meals for families
  • More than 100,000 in Kentuckiana are experiencing food insecurity
  • The Taste of Derby Festival has kicked off the Derby season for more than 20 years, highlighting Louisville’s culinary scene
  • This year’s event is April 16, and all proceeds go toward helping end food insecurity in Kentuckiana

Making a difference with food, Dare to Care executive chef Teresa White says no one should have to worry about where they’ll get their next meal.

“It’s always about good food, and that I think really ties us all together as a community, regardless of where you’re from, regardless of what your paycheck looks like,” White said. “Everybody deserves good food, and they deserve food that’s prepared well and safely.”

Dare to Care is a food bank serving 13 counties, five in southern Indiana and

Recipe

How to make the perfect Greek stuffed cabbage rolls, or landodolmades – recipe | Greek food and drinks

PLump parcels of rice-stuffed vine leaves might be more familiar to Greece’s millions of summer visitors than these hearty braised cabbage rolls, but, as Athens native Carolina Doriti explains in her book Salt of the Earth, dolmades come in many different guides. In many areas of the country, these landodolmades are traditionally served on Orthodox Christmas Day, the cabbage standing in for the swaddling bands of the infant Christ, and they’re especially popular “on the islands, in northern Greece and the Epirus region”.

That said, they’re not just for Christmas: Rena Salaman recalls neighbors coming round on dark mornings to help her mother and grandmother prepare what she calls “all in all, a winter dish … ideal for England with the abundance of the (notorious) English green cabbage, which at last can serve a more useful purpose than usual!” Although I object to the shade thrown on our brassica cookery, I can’t disagree that this is a wonderful winter dish, whether or not you’re celebrating Orthodox Christmas this weekend.

The cabbage

‘Vivacious’: Mazi restaurant’s stuffed cabbage rolls. Thumbnails: Felicity Cloake.

No swaddling required here – Salaman notes that “even though in Greece the white Dutch cabbage is used, the

Food Networks

Charlotte’s Jeremy Davis will compete on Food Network’s ‘The Big Bake’ in November

Charlotte resident and baker Jeremy Davis on the set of Food Network's Easter Basket Challenge, which aired in March 2021. Davis will compete for a third time on a Food Network show next month.

CHARLOTTE — A Charlotte man is set to check off a bucket list item as he competes on a Food Network baking show for the third time in four years this month.

Jeremy Davis, who started Designed by Daddy Custom Cakery, his own home-baking business, six years ago is set to appear on the Nov. 13 episodes of “The Big Bake: Holiday,” Food Network’s Director for Public Relations Julie Chudow said in an email.

Davis will be part of a three-person team competing for $10,000 on the show, now in its fourth season. Show judges Ron Ben-Israel, Eddie Jackson and Danni Rose will select the winning team after each bakes a cake.

The episode was filmed in Toronto over the course of one day, Davis said. He’s not allowed to discuss the outcome until after it airs, but said his team, which includes bakers Seema Acharya and Matthew Marotto, all are former Food Network show contestants.

“The three of us had all been on Food Network shows before, competing against each other,” Davis said. “We decided to come together as a team and put our collective abilities together.”

A veteran Food Network contestant

Charlotte resident Jeremy Davis of Designed by Daddy Custom Cakery.

Davis first appeared on the Food Network

Healthy Food

New research investigates the impact of food safety on college students’ health, stress and well-being – News

UAB researchers say this study underscores the significance of addressing food insecurity among college students, not only for its direct impact on BMI but also for its indirect effects on diet habits and psychological well-being.

Food InsecurityA new study from University of Alabama at Birmingham researchers highlights the impact of food safety on college students’ health and well-being.

In the study, published in the journal Public Health, researchers investigated the connection between food insecurity, body mass index, diet habits, stress and psychological well-being among college students. The study aimed to shed light on how these factors interact and potentially affect the overall health of students.

Lead author Yenni Cedillo, assistant professor in the UAB Department of Nutrition Sciences, says college students require access to healthy food to avoid additional stressors that affect their well-being and their food choices.

“Understanding and mitigating the adverse consequences of food insecurity in the college environment is essential to supporting the overall health and well-being of students,” Cedillo said.

The study utilized data from the American College Health Association National College Health Assessment III (fall 2020), encompassing 1,439 college students. Food safety was evaluated using the USDA Six-Item Short Form, while PWB was assessed using

Cooking

DVIDS – News – Army/Navy Chefs display cooking chops at annual PA Farm Show

Staff Sgt. BreAuna Delpesche and Navy Culinary Specialist (CS) 3rd Class Chassidy Chisholm faced off for the Army vs. Navy Cook-off event at the 108th Pennsylvania Farm Show Jan. 11.

The cook-off was a close one, the first-ever tie in the competition’s history resulted in a judge’s conference that awarded Army the win due to extra seasoning sprinkled on the dish at the last minute.

“The Army versus Navy cook-off is a great way to showcase the talents and expertise of our joint military team. It was truly a privilege to sit in the audience and watch both competitors, said Naval Supply Systems Command (NAVSUP) Command Master Chief Mark Schlosser.

Each chef and team had only 30 minutes to create an innovative food dish with surprising ingredients from agricultural products grown, produced or processed in Pennsylvania.

CS3 Chisholm was teamed up with two local media personalities, Joe Calhoun and Christine Ferreira from WGAL News Channel 8, to help her make a dish that would stand apart from her competitors.

Both chefs were under pressure as they quickly pulled out different ingredients which included bok choy, carrots, mixed hickory nuts, apple butter, organic plain yogurt, garlic, tomahawk ribeye steak and other

Food News

Ministry disciplines unhygienic restaurants – FBC News

[File Photo]

The Health Ministry has intensified its surveillance and monitoring of food establishments.

Recent inspections conducted by health inspectors in Labasa reveal alarming conditions in two food business operations, prompting immediate action.

Evidence of cockroach infestation, rat droppings, significant grease buildup, improper food storage practices and the use of expired food products highlighted severe breaches of hygiene protocols within these establishments.

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The Health Ministry adds in accordance with the Food Safety Health Act, they have issued closure orders to the offending operators.

This decisive step, according to the Ministry highlights the government’s commitment to ensuring the safety and well-being of consumers.

The Health Ministry states that within days of the closure orders, the operators demonstrated commendable dedication by swiftly implementing necessary improvements.

It adds that by upholding stringent standards, authorities aim to safeguard public health and instill confidence in consumers regarding the safety of food establishments nationwide.