Food Safety: Thought for Food: April 2011

Wednesday, April 27, 2011

A Pinch of Salt...

http://www.nytimes.com/2011/04/27/dining/27curious.html?_r=2&nl=todaysheadlines&emc=tha210

Saturday, April 23, 2011

Belize Papaya..a niche?

http://thepacker.com/Papayas-could-be-next-big-thing/Article.aspx?oid=1319122&fid=PACKER-SPECIAL-SECTIONS&aid=111

Wednesday, April 13, 2011

Debunking the stubborn myth that only industrial ag can ‘feed the world’ | Grist

Saturday, April 9, 2011

Why Aren't G.M.O. Foods Labeled? - NYTimes.com

Thursday, April 7, 2011

Cassava- The New Energy Source for Biofuel and its Implications for Food Security

http://www.nytimes.com/2011/04/07/science/earth/07cassava.html

what the natives are eating...

Jamaica's National Dish: Ackee and Saltfish. Here served with escovitch fish, calaloo, plantain , festival and dumpling. Ackee is the national fruit of Jamaica; Ackee (Blighia sapida) comes from Africa and was introduced to Jamaica in 1778. The Scientific name for ackee honors Captain Bligh who took the fruit from Jamaica to England. The Salt Fish, (salted dried cod) is an English food. Usually you will find Ackee sauteed with onions, tomatoes and dried, salted codfish to create Jamaica's delicious national dish, ackee and saltfish. The ackee tree grows in various places in the world where it has many non-edible uses but it appears to be used for food only in Jamaica. The whole ackee fruit is not edible because the unripe fruit contains toxins. If eaten before it's ripe, ackee is poisonous. It contains Hypoglycins A & B which can cause what is known as Jamaican Vomiting Sickness, a type of fatal hypoglycemia which triggers vomiting and seizures. Once ripe, the big shiny seeds are thrown away along with the outer part of the ackee. The remaining golden arils are then carefully cleaned, boiled and cooked properly. This is a Sunday breakfast favorite, often served with roasted breadfruit. Ackee is very nutritious. It contains a lot of protein, unsaturated fats, and is rich in essential fatty acids, zinc and vitamin A. Escovitch fish - Escovitch is a style of cooking using vinegar, onions and spices brought to Jamaica by the Spanish Jews who lived on the island nearly 500 years ago, the fish is fried fish marinated with vinegar and scotch bonnet pepper, onions and carrots.

Food Safety: Thought for Food

Wednesday, April 27, 2011

A Pinch of Salt...

Saturday, April 23, 2011

Belize Papaya..a niche?

Wednesday, April 13, 2011

Debunking the stubborn myth that only industrial ag can ‘feed the world’ | Grist

Saturday, April 9, 2011

Why Aren't G.M.O. Foods Labeled? - NYTimes.com

Thursday, April 7, 2011

Cassava- The New Energy Source for Biofuel and its Implications for Food Security

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