Mon, 24 Oct 2016 20:47:04 UT
Mon, 24 Oct 2016 11:45:31 UTThe Northern Ireland Equality Commission pursued the lawsuit against Ashers on behalf of the spurned customer, who had ordered the cake for a gay rights event. Monday's judgment by the three-judge Court of Appeal found that the bakery had discriminated against the customer and violated British human rights law.
Thu, 20 Oct 2016 09:58:21 UT[...] its menu reflects modernist (“molecular”) gastronomy – a recent trend of using chemistry in the kitchen – rather than anything associated with traditional French cuisine. Since the 18th century, France had been equated with gastronomic prestige. The focus of its cuisine has been simplicity, developed as a reaction against medieval reliance on spices; instead of possessing a sharp or sugary taste, its dishes contained butter, herbs and sauces based on meat juices to create a rich, smooth flavor. The first elegant restaurant in America, Delmonico’s, was founded in New York in 1830 with a French chef, Charles Ranhofer, whose food was considered an exemplar of French tastes and standards. [...] the end of the 20th century, the most prestigious restaurants around the world were French, from London’s La Mirabelle to San Francisco’s La Bourgogne. Mousse de Sole “Tout Paris” (sole stuffed with truffles, served with a Champagne sauce and a lobster sauce) or lobster Pavillon (lobster with a complicated tomato, white wine and Cognac sauce). Soulé himself missed the bourgeois fare of his homeland such as blanquette de veau or sausages with lentil and, paradoxically, prepared these ordinary dishes as off-menu items for customers who, he felt, could appreciate the real culinary soul of France. The difference was that the short, stout, charming but awe-inspiring Soulé, whom restaurant critic Gael Greene described as a “flirtatious, five-foot-five cube of amiability,” never pretended to be anything but confidently elitist in running his operation. Italian cuisine in its American “Mediterranean” form offered simpler, more lightly treated preparations: grilled meat or salads, rather than elaborate, rich sauces. Over the past decade, we’ve seen the rise of new centers of culinary innovation, whether it’s Catalonia, Spain (where molecular gastronomy was pioneered in the 1990s), or Denmark,
Wed, 19 Oct 2016 01:02:27 UT[...] the real challenge for viruses is discovering them in the first place. Knockout genes are fairly easy to study with lab rats, using modern genetic engineering techniques to inactivate both copies of particular genes of our choice, or even remove them altogether, and see what happens. [...] human studies require populations of people living in communities with 21st century medical technologies and known pedigrees suited to the genetic and statistical analyses required. [...] one surprising discovery was that the PRDM9 gene – which plays a crucial role in the fertility of mice – can also be knocked out in people with no ill effects. The recent breakthroughs in artificial intelligence are based on neural networks; these are computer models of the brain in which simple elements – corresponding to neurons – establish their own connections through interacting with the world. The results have been spectacular in applied areas such as handwriting recognition and medical diagnosis, and Google has invited the public to play games with and observe the dreams of its AIs. [...] it shouldn’t come as a great surprise that human gene numbers may be of the same size as those of single-celled microbes like viruses and bacteria. [...] many biofilms have systems of electrical communication between cells, like brain tissue, making them a model for studying brain disorders such as migraine and epilepsy. Biofilms can also be thought of as “cities of microbes,” and the integration of sociomicrobiology and medical research is making rapid progress in many areas, such as the treatment of cystic fibrosis. The social lives of microbes in these cities – complete with cooperation, conflict, truth, lies and even suicide – is fast becoming the major study area in evolutionary biology in the 21st century.
Tue, 18 Oct 2016 17:42:44 UTFarm cideries are required to use apples grown within the state in a move designed to boost one of the state's leading agricultural products while responding to consumer interest in locally sourced food.
Tue, 18 Oct 2016 17:20:23 UT
Mon, 17 Oct 2016 23:40:48 UT
Mon, 17 Oct 2016 15:26:49 UT(AP) — A North Springfield produce company that has been a major player in Vermont's local foods movement is in the process of being sold to a Chicago-based buyer. The Times Argus reports (http://bit.ly/2dv74m7 ) Reinhart Foodservice has entered into an agreement with Earth Brothers Ltd. to purchase a controlling interest in the Black River Produce distribution business.
Sat, 15 Oct 2016 15:17:53 UT(AP) — A Stillwater farmer hopes to change the face of farming by providing organic produce for low-income Latinos. The 2012 U.S. Department of Agriculture census showed that Latinos make up 50 percent of agricultural workers in the U.S., but only operate or own 3 percent of farms. About 60 percent of Sin Fronteras' business is wholesale, while the rest is sold through a community-supported agriculture program and at farmers markets.
Fri, 14 Oct 2016 17:45:47 UTNEW YORK (AP) — Next time you can't figure out what to make for dinner, tell yourself: That's where Mobb Deep's Prodigy landed after a plea deal on a weapons possession charge in 2007, serving most of a 3.5-year sentence in a medium-security dorm at Mid-State Correctional Facility near Utica, New York, upstate. [...] that's where he learned to cook, prison style. The Queens rapper, half the '90s hardcore duo with Havoc, has written a book with journalist Kathy Iandoli called "commissary kitchen: my infamous prison cookbook." The book is a frank, touching and funny collection of prison recipes and memories about life on the inside. Using the things available, a toaster oven and a microwave, he includes "P's Jail Break," with Ramen noodles and Doritos, and "Good as (expletive) Seafood," featuring cans of calamari, octopus and peas. More seriously, he described how scary it was to stare down lousy prison food three times a day while trying to manage sickle cell anemia, a condition he's had since childhood. Why tackle prison life in this way, through the food? The three meals they serve inmates every day is like slop. There's glass and all sorts of crazy stuff in the food. Food played such a prominent role in the day-to-day in prison. Tell me about the dude who taught you how to cook in prison. The only thing we had was butter, to grease the pans and everything, and add to things to make sure the food wasn't dry. The next day he thought the other corrections officers ate his food.
Fri, 14 Oct 2016 04:52:13 UTALBANY, N.Y. (AP) — New York's organic farming has grown over the past several years, led by milk sales, with agricultural land federally certified organic expanding to 934 operating farms last year, according to the state comptroller's office. The USDA regulations say that in order to get certification to sell or label farm products "organic," they must be produced and handled without synthetic substances and ingredients, ionizing radiation and sewage sludge. Organic farming remains a small portion of New York's overall agriculture, which recorded more than $5.4 billion in 2012 sales and occupies 7.2 million acres, almost one-quarter of the state.
Thu, 13 Oct 2016 18:17:30 UTThe 100 diners at this $200-a-plate dinner smoked a citrus-smelling marijuana strain to go with a fall salad with apples, dates and bacon, followed by a darker, sweeter strain of pot to accompany a main course of slow-roasted pork shoulder in a mole sauce with charred root vegetables and rice. Marijuana-infused chocolate, of course, grated over salted caramel ice cream and paired with coffee infused with non-intoxicating hemp oil. The diners received small glass pieces and lighters to smoke the pairings, or they could have their marijuana rolled into joints by professional rollers set up next to a bartender pouring wine. [...] a proliferation of mass-market cheap pot is driving professional growers to develop distinctive flavors and aromas to distinguish themselves in a crowded market. [...] chefs and pot growers trying to explore fine dining with weed face a legal gauntlet to make pot dinners a reality, even where the drug is as legal as beer. The bags came with tiny graters for diners to shave the pot chocolate onto their ice cream themselves; the wait staff could not legally serve a dish containing pot, even though the event was private and limited to people over 21. Denver voters this fall will consider a proposal to allow marijuana use at some bars and restaurants as long as the drug isn't smoked, with the potential for new outdoor marijuana smoking areas. For now, marijuana dining is limited to folks who hire private chefs to craft infused foods for meals served in their homes, or to special events like this one, limited to adults and set outside to avoid violating smoke-free air laws.
Wed, 12 Oct 2016 19:45:16 UT
Wed, 12 Oct 2016 01:29:21 UT
Forking Seattle: How our region's natural abundance of foodstuffs, and chefs and wine makers from beyond both the Atlantic and Pacific, have helped make Seattle an international city.
Mon, 10 Oct 2016 15:45:20 UTJUBA, South Sudan (AP) — The World Food Program says South Sudan's government has suspended "lifesaving airdrops of food assistance," the latest obstacle humanitarian officials have faced in this troubled country. Additional restrictions on U.N. and other aid convoys are necessary to ensure security, Minister of Cabinet Affairs Martin Elia Lomoro told the AP in an interview last week. Since fighting in the capital, Juba, killed hundreds of people in July, South Sudan has seen clashes across the country, and restrictions on humanitarian access have sharply increased.