Category archive for: Food Trend
Back homeRampsterdamned
Culiblog author caught plucking and nibbling in an abundant field of ramps in Amsterdam I'm a bad to the bone, flower plucking, fruit stealing, mushroom picking, herb snatcher that simply cannot walk by food growing in the public space without tucking in and filling my basket. And I wish that m... Read more
Posted on May 12, 2008 13:42
Butterflies in my stomach
The date and milk-based cocktail 'representing' the Afrikaanderwijk is not pictured here because although scrumptious, it was not photogenic. That's always a problem with dates. Kruiskade Blossom Cocktail - chrystanthemum tea drinks in tetrapak - organic chysanthemum flowers - sour cher... Read more
Posted on May 8, 2008 6:10
One little kid
Chad Gadya
חַד גַּדְיָא
Happy Pesach! Are you 6 kilos? Although we had sworn to recreate Pesach Ultra-Lite, Superior Powers and my own stubborn determination to not sit on the floor like my ancestors in the desert, dictated that we drop everything and become a trans-regional trucking company. We had a truck all right,... Read more
Posted on April 19, 2008 11:12
Turnip green & pumpkin
ohitashi style sushi
Rescued from the bin: forgotten vegetables transformed into a memorable vegan sushi 40% of all produce is wasted on the route from field to fork. The number is actually more like 60% and it's easy to understand how the waste becomes heavier if we buy industrially produced food from far away pla... Read more
Posted on April 17, 2008 11:35
Imagining Kate
Image from Quirine Racké and Helena Musken's film, Come Back Kate, used entirely with permission The Kate Bush Party at Mediamatic this Friday evening promises give-us-a-twirl dress-up, lighters-in-the-air sing-a-long and a generous format screening of Quirine Racké and Helena Musken's poigna... Read more
Posted on April 9, 2008 23:36
In situ
Seitan innovation
Dutch Seitan Designers at workshop Last Sunday was the final day of Platform 21's Cooking and Constructing exhibition, and amidst the fiery debate and seitan design workshop, no one expected that any true innovation would take place. But due to the emphasis on show and do, I had to rush through... Read more
Posted on April 3, 2008 20:53
Glutinous Maximus II,
Seitanic Lab Meat recipe
Loaves of Seitan during steaming process Like the soybean, like bread, like fish, like wine, like salt, seitan is part of the utopian food group, foods laden with morality, infused with ritual, oozing with culture, drowning in history. Seitan is desperately in need of appropriation from its ass... Read more
Posted on March 28, 2008 17:59
Haute cuisine
bitterbal snack innovation
From golden-brown to white, spinach-gorgonzola, mango-mirin and thai coconut bitterballs From the original creator of Amsterdam's Supperclub (the real one, not the other one), Chef Thor is now ready to debut his latest collection of bitterballs. The bitterbal is a 'traditional' Dutch drinking s... Read more
Posted on March 23, 2008 12:50
Homegrown
Sprouted sunflower seeds in the dead of winter Read more
Posted on February 15, 2008 20:43
Cooking and constructing,
food as a real design platform
Vegetable ink production and 'pantonization' by Daniera ter Haar and Christoph Brach Platform 21's Cooking and Constructing is food as a real design platform, in a real design platform. There is reason to applaud this very real design laboratory which will be open for the coming 8 weeks. The wo... Read more
Posted on February 12, 2008 23:24
Bone marrow
Roasted cow bone right out of the oven. Maybe it's because I was sick with flu for the past 2 months and had no appetite. Maybe because bone marrow used to be considered a restorative food for ill people. Maybe because yesterday, going to and from yoga practice, I just wore 2 pairs of sweats un... Read more
Posted on January 30, 2008 4:14
Subjective Atlas of Palestine
and also of food
Just another beautiful picture of Palestine by Majdi Hadid, used entirely without permission Say 'Palestine' and the first thing that pops into your head probably isn't an image of undulating hills speckled with date palm oases and creased with a babbling brook, or an image of lush olive orchar... Read more
Posted on January 13, 2008 20:37
Harvesting rhubarb by candlelight
Of the BBC’s ‘100 unexpected facts that we didn’t know last year’, I’ve edited the list to include only the 13 food-related facts. Apparently harvesting rhubarb by candlelight is a way to preserve even more rhubarb flavour. Because 2008 is a year for pumping up the volume, I have de... Read more
Posted on January 4, 2008 12:05
Chanukkah, the fesitval of
using oil responsibly
This Dutch snackbar certification sign says, "Heq yes, we fry responsibly. We use liquid fryer fat and we follow the rules of responsible frying." This year I decided to celebrate Chanukkah. Probably it’s because the past 4 months during the renovation of my home I’ve been so homesick that ... Read more
Posted on December 8, 2007 2:00
I wanna French my USB wine
Heq yeah, USB wine is real. Read more
Posted on December 6, 2007 2:38
Photographs of consumerism
Chicago, IL 2003, photograph by Brian Ulrich, used entirely without permission (winner of the Photolucida, Critical Mass Top 50, in 2005) Granger, IN 2003, photograph by Brian Ulrich, used entirely without permission (winner of the Photolucida, Critical Mass Top 50, in 2005) Brian Ulrich... Read more
Posted on December 1, 2007 20:39
Yo, Slip of the Tongue
Adapted from the poem Slip of the Tongue by Adriel Luis, directed by Karen Lum, produced by Youth Sounds Factory Read more
Posted on November 25, 2007 14:16
Food-related film at the IDFA 2007
My IDFA
This is my viewing schedule for this year's IDFA (Int'l Documentary Festival Amsterdam). If you're here in Amsterdam, let's meet up and chew the fat about all the good stuff we've been watching. Friday, Nov 23 14.15 Tuschinski 2 Dutch Cocaine Factory Dutch Cocaine Factory sweeps us into... Read more
Posted on November 23, 2007 14:17
Consumer trends 2008
Taped to the door of Rotterdam’s most charming North African bakery Fes, there is an update of the global commodities price for cereals and sugar. Bakery Fes situated in the Afrikaanderbuurt, a neighbourhood on the lift and the owners of Fes find it important to offer their clientele an explan... Read more
Posted on November 12, 2007 15:33
How stuff is made, even the food kind of stuff
Techno artist and design engineer Natalie Jeremijenko, in Amsterdam last Friday presenting at the STIFO/Sandberg workshop showed us a wiki site where her NYU students were sharing information about how common products are made. Among the foodstuffs, shrimp, fortune cookies and eau de vie. For e... Read more
Posted on November 5, 2007 1:52
Kouba Libre
Supermarket Babylon
Homemade ice kouba in a sponsored freezer In the grain section there are more than 20 sorts of rice and then there's a formidable bulgur department. How often does one get to write that, formidable bulgur department, but there is one. Never mind the lack of competition, Babylon is hands down th... Read more
Posted on October 26, 2007 0:59
Urban landscape architecture as a source of new recipes
Saint-Étienne public landscape architecture featuring curly and red kales, fennel and bananas. Based upon this planter I can imagine a dessert Stephanoise: a bed of flash fried caramelised kales with banana fritters and sprinkled finally with powdered sugar and pulverised fennel seeds. I... Read more
Posted on October 12, 2007 16:22
Foraging with Fred
He'd warned me already we were five days too early, and the mushrooms we kept smelling were underground and still spores. So we changed our tack and switched focus to chestnuts, foraging two half-loaded baskets between us, out of the mouths of boars. (Who are real pigs by the way.) Read more
Posted on October 9, 2007 1:17
Whose bread I eat,
his song I sing
Euroforum's Foodservice Congress 2007 was held in conjunction with the FRESH food trade fair in Rotterdam. A lavish display of fruits. With increasing frequency I've been attending expert meetings, symposia and congresses relating to the food industry. More and more these points of contact with... Read more
Posted on September 19, 2007 14:19
Carbohydrates and conviviality
Pasta shapes developed by Valentina de Lorenzis What is it about carboydrate-rich food that just screams conviviality? Valentina de Lorenzis, a recent graduate of the Man and Humanity Masters at the Design Academy Eindhoven, chose pasta to investigate this very subject. The result was an array ... Read more
Posted on September 10, 2007 12:39
Robo Cocktail
Erik Hobijn poses with the Mothuh of all mojito makers At last weekend's party for the youth of today, artist Erik Hobijn demonstrated the explosive power of his handheld cocktail launcher and created some unexpectedly delicious chunky style mojitos. Officially speaking, this cockbot is more of... Read more
Posted on September 3, 2007 21:31
The Knödelist
Son of a bakerman, keeping up the family tradition I am blessed with a goodly many friends who, feeling my temporary loss of Heim, have been inviting me over to dinner nearly every night of the week. Dear Friends, please pace yourselves but keep up the good work and continue to rock the kitchen... Read more
Posted on September 1, 2007 13:28
The arabised ‘H’ of EL HEMA
Joann digs EL HEMA packaging, image of the chocolate letter 'H' by Mediamatic used entirely with permission EL HEMA, an Arabised version of the Dutch five and dime, will be selling chocolate letters for the disputably secular Dutch winter holiday Sinter Klaas. The Arabic letters are in one of t... Read more
Posted on August 25, 2007 10:49
Birthday Cake ultra-lite
When you've inhaled enough buttercream for one life... So would your life be any less fab if you never ate birthday cake again? What is worth more, satisfying 1000 desires or learning to control just one? Birthday boy John B. & buddy Betty D. & basking cake In lieu of the same 'ol same... Read more
Posted on August 9, 2007 15:15
Made in Transit,
growing food
in a waste of time
Mushrooms of the future are grown in situ in transit When it comes to the food supply, there's a lot of waste to go around. Agata Jaworska, a recent masters graduate from the Design Academy Eindhoven, has designed a way to use the time and space associated with transportation to grow fresh prod... Read more
Posted on July 10, 2007 16:43
Controversial snacks and mild-mannered symposium
Wandering Banquet's wheat meat pièce montée was not just another secret ingredient. You hear me talkin'? Dutch fire marshalls the world over will be unhappy to read that last Friday's Food, Art and Science symposium at the Centraal Museum in Utrecht was filled way beyond capacity. Lab meat is... Read more
Posted on July 7, 2007 12:58
Gimme some sugar, Sugar
Things about to get sticky at the van Abbe Museum in Eindhoven (Jan 2007) Sugar Storm by Zoro Feigl At Amsterdam's Rietveld Academy exam show this weekend visitors could tuck into this beautiful candy floss installation by Zoro Feigl. Aside from the tip of the cap to Fischli & Weiss, Roman Sign... Read more
Posted on July 3, 2007 11:02
Lab meating Friday
food, art & science
snacks & symposium
Listen up, why am I pink? Tissue Culture and Art's Extra Ear 1/4 Scale, used entirely without permission As part of the exhibition Genesis, The Art & Genomics Centre at the University of Leiden, in sweet collaboration with the Centraal Museum in Utrecht have organised a symposium on the subject... Read more
Posted on June 28, 2007 12:03
Exhibition the Edible City
at the NAi-M closes
The Edible City exhibition at the NAi-M (the Netherlands Architecture Institute) has finally come to a close. Showing more than 40 architectural, design and urban planning projects, the exhibition was about food systems and the urban environment. There was a time when city-dwellers could more or... Read more
Posted on June 27, 2007 15:09
Tomato marmalade
à la Tal who is
back in the Old Country
Tal taught me how to make this most delicious tomato marmalade. Actually, when Tal makes it, it's tomato jam. When I make it, it's tomato marmalade. He uses bay laurel, I was about to and then decided on rosemary. Tal's jam is wetter, better to serve with a chopped liver paté that will blow you... Read more
Posted on June 19, 2007 20:56
Butternut Update
week 24
What, you don't like my hand job? Some might call it karmic justice, but I think that I have homosexual butternut squash growing in my living room. Not that there's anything wrong with that and maybe we can chalk it up to to the fact that I can't tell the difference between the male and female ... Read more
Posted on June 18, 2007 13:04
Where Nina Planck and I agree to disagree about vegans
Image barely related to entry: Tarama and full-fat kwark on wholewheat bread strewn with chive flowers The following is the correspondence between Nina Planck and I on whether or not veganism is natural for humans. I wrote Nina in regard to her newsletter and her New York Times Op Ed statement ... Read more
Posted on June 17, 2007 9:35
Nasturtium shots
A toast, "To a nasturtium leaf holding a pearl of vodka" What a pretty shot. The nasturtium leaf tastes like horseradish and is a perfect pallet cleanser after the wodka di buffalo. And because it's just a drop, you can keep on drinkin'. Read more
Posted on June 14, 2007 8:58
Capture the yeast within
That's a chopstick for stirring, not a straw for slurping. My girlbud and twisted lifecoach K'tje has been baking bread for hoards of guests and is in desperate need of yeast. Fresh yeast. Down in Occitania it seems that many a masterbaker is in fact a boulanger truqué. Dang faker bakers don'... Read more
Posted on June 5, 2007 21:21
Glutinous Maximus,
Grow yer own dang protein!
It may be beige, but it sure is some good eatin'... There are days when in one go, we can be inspired enough to shrug off one hella lotta ballast of preconceived notion. Last night was one of those days, when in an ad hoc workshop at the cooking studio of Marlein and Inez, Tomoko taught us to e... Read more
Posted on June 2, 2007 13:12
Edible Estates breaking ground in London
Butternut squash and nasturtiums about to go vertical Looking to get your hands dirty in London this weekend? Edible estate agent Fritz Haeg will be breaking ground on his 4th edible estate, this time in collaboration with the Bankside Open Spaces Trust (BOST) and commissioned by the Tate Moder... Read more
Posted on May 26, 2007 12:43
A yogic diet is not for me
My Aunties preparing an oddly sattvic picnic for our family in Paris' Jardin de Luxembourg It's slightly troubling to learn that my ancestral diet and a yogic or sattvic diet have little in common. I'm a lover of leafy greens, an initator of a sprout restaurant and I've been known to be inordin... Read more
Posted on May 18, 2007 19:17
Life ain’t no picnic
The annual Queen's Day cleaning uncovered this old art skool photograph. It's 1993 and the lady-colleagues and I are in a picnic performance sporting a red and white checked gingham ground cloth with built-in shorts. Read more
Posted on April 30, 2007 13:07
Pomtajer is the New Cocoyam
a friend of kugel and latke
Food is synonymous with identity and culture. And in case you hadn't noticed, cultural identity is all over contemporary art these days. Amsterdam artist and culinary historian Karin Vaneker has been studying the dynamic history of the tropical tuber called the New Cocoyam, aka Pomtajer (say puh... Read more
Posted on April 19, 2007 13:00
Passover ultra-lite,
ultra-late,
ultra authentic
Our first matza ball ever. Don't believe the hype. More than half of us had to be at Schiphol Airport the next morning on planes boarding well before 7. We should've blown the whole thing off. I mean, isn't Pesach synonymous with multi-day preparation? To make matters worse, an unfortuitous div... Read more
Posted on April 14, 2007 13:06
Left leaves
Author with 36-point fresh kill Yesterday it occured to me that it's only because the garden was neglected for such a long time that we're able to enjoy these spring flower salads and everything-but-the-squeal brassica eating experiences. The romanesca shown above was at one time a compact lig... Read more
Posted on March 25, 2007 11:08
So, uh,
what are you doing?
M: mostly alcohol, occasionally a teensy bit of coke. T: weed, coffee and cigarettes, definitely no coke, recently recovered from a Tony's Chocolonely addiction but now I'm into the Euroshopper alternative. It tastes just like slave-free. P: I don't normally do chocolate, but I went throug... Read more
Posted on March 19, 2007 20:56
Doors 9 JUICE reports:
Delhi’s Sabzi Mandi
That's vegetable market to me and you. At the crack of dawn, dodging raindrops the size of wild peaches, a small delegation from the Doors9:JUICE urban agriculture workshop heads out for a reconnoitre of Delhi's Sabzi Mandi, the wholesale vegetable market off Mehrauli-Gurgaon Rd. Through a haz... Read more
Posted on March 15, 2007 12:15
Food supplements
In Ayanagar Village on the outskirts of sprawling Delhi, the urban agriculture workshoppers accidentally stumble upon a food supplement store. A result of the Green Revolution? Read more
Posted on March 12, 2007 15:07
Golgappa,
1 of the top 5
most sexy things
you can put in your mouth
Try to imagine all of the sexy things that happen in your mouth. Now try to imagine a food that embodies these sensual experiences. You are imagining the Indian street food golgappa, unquestionably one of the most exciting things you can do to your body with food in public, a molecular gastronom... Read more
Posted on March 10, 2007 13:29
Psycho-gastronomy
and the
‘Honey, I’m home from Delhi’
breakfast
The kimchi chapati breakfast What could be a more obvious combination than the ubiquitous flatbread of India flavoured with a dash of pro-biotic pickle juice from the Heimatt? Rolling out a kimchi chapati breakfast seems just the ticket to remind me that I'm home from Delhi. It's been a whirlwi... Read more
Posted on March 9, 2007 10:49
Chai styling
This is how chai wa served to the Doors 9 JUICE urban agriculture delegation at Delhi's Sabzi Mandi (wholesale vegetable market). Beautiful and neat. Read more
Posted on February 28, 2007 22:04
Dark side of the moon soup
1000 year old egg, in a puddle of kefir and onions I'm in love, in-loved and love my beloved as much as the next gal, but I couldn't give a rat's ass about Valentine's Day. (Schatje doesn't read my blog, thank gawd!) February is the month where the novelty and exoticism of winter's dreary da... Read more
Posted on February 14, 2007 0:00
Wild Fermentation
My friend Anita Lozinska made these pickles last summer in Poland, where they know a thing or two about pickle making. These are perfect pickles. A few weeks ago, a friend asked me if I believed in the theory that we should eat foods according to our blood and body types, according to our ethni... Read more
Posted on February 12, 2007 20:28
Chirashi sushi
chaotic and unbound
Chirashi sushi as served at Martin Butler's the Girlfriend Experience Chirashi sushi is ‘casually mixed’ sushi, unbound, informal, slightly chaotic. For Martin Butler's Second Life-emulating, audience driven Girlfriend Experience at Mediamatic, I'm calling it DIY sushi. Chirashizushi (ち... Read more
Posted on February 10, 2007 11:33
Foodmiles design competition winners win some JUICE
Image of judging panel used with non-tacit permission Tuesday, one week ago today was devoted to a most ironic activity. I swam back and forth to London to jury the shortlisted entries of an international competition to find design solutions to the problem of foodmiles. And by swam, I mean fle... Read more
Posted on February 6, 2007 13:18
DOTT07
(Designs of the time)
Urban Farming
Urban regeneration, edible grow zones, kitchen playgrounds and town meals In many communities fresh fruit and vegetables are hard to source and expensive. There's little awareness of local food production, the possibility of growing your own and next to no supply chain for existing producers ... Read more
Posted on January 27, 2007 9:25
Liquid chauvinism,
drinking with Muslims
Buzzkill's throwin' a wrench in my terroir-ism. From time to time a girlfriend coming over to dinner will burst in the door, plop down her big 'ol handbag and announce with a performative voice loud enough for all to hear, 'Oh, and I've stopped drinking!' Pretty much always this means that ... Read more
Posted on January 22, 2007 14:26
Industrial yet green
Sunflower roots make a stab at world take-over There's something about the Montessori School poster-child in me that loves a good self-diagnosed field trip. I can never be too busy or have too many double-booked days to find time for some on-topic hookie, leaving the warm and productive nest th... Read more
Posted on January 17, 2007 15:31
The amazing
Sprout (loves) Ikebana
contest
Choreographer Martin Butler's winning entry for the category, 'Fleugalité (bamboo leaf, sango sprouts, rock chives, pea shoots) The amazing Sprout (loves) Ikebana contest was carried out in honour of chef de cuisine Tal Amitai, who was not able to be with us this last week due to the loss of h... Read more
Posted on January 10, 2007 13:02
Sprouts love ikebana
My neighbours won the 2007 Sprouts Love Ikebana competition for the categories: 6 and under, 5 and under From more than 300 images of the sprouts love ikebana competition this weekend at the Grow Yer Own Dang Food sprout restaurant, these are the first, last and middle ones. We had winners in m... Read more
Posted on January 9, 2007 1:55
Bone up on ikebana
The key to Ryusei-ha ikebana is the approach known as the 'faces of plants.' The arranger is not bound by set rules of composition but encounters the plant materials directly, approaching them with a new attitude. Image used entirely without permission. To celebrate the natural beauty of sprout... Read more
Posted on January 4, 2007 4:46
Dang Freegans, eatin’ our trash, stealin’ our women
See what I mean? Used entirely with permission Actually, Freegans don't so much steal our women as eat our trash. And, not so much our trash, but perfectly edible food and produce that shops and restaurants end up throwing away because the products have passed their sell-by dates. As of tod... Read more
Posted on January 1, 2007 2:39
Birthday picnic au plein air for proximi et intimi
Transporting the cream puffs using a porcupine Several years ago I sort of got stoned and envisioned myself making a grand birthday party entrance with a giant croque en bouche tower perched on my head. Croque en bouche is traditionally a wedding or baptism cake for French people, constructed o... Read more
Posted on December 25, 2006 3:17
Smoke yer marijuanakkah, it’s time to celebrate Channukah
Latkes prepared in 1969 and preserved for lifetime use The continental posse is curious about my visit back to the Heimatt and has requested some reflection on my own personal hotbed of culinary inspiration. When it comes to holiday cooking, Mom (not her real name) says, 'You only need to m... Read more
Posted on December 22, 2006 20:53
Terroir of the ‘burbs
Encountering a stand of claytonia perfoliata during the morning constitutional So it's not like my folks ever said, 'Find yer own dang food!' it's just that I've always really enjoyed foraging. In fact it's their own dang fault since identifying plants, particularly the native and poisonous was... Read more
Posted on December 19, 2006 7:22
Sprout Salon Tonight promises to be parfumistic
Culiblog covergirl Iva Supic loves her up some sprouts While in another part of the world a loved one mourns the loss of a loved one, pouring over every verse of the Quran en famille, here in the Polar Circle it rains, blows and pours and we narrowly avert a Sprout War. Now that the dust has... Read more
Posted on December 15, 2006 10:38
Compost heaps of the rich and famous
The Seyferth house sports a compost heap! Well, at least of the famous. This is a shot of a compost heap in the back of the in-process home being built by designer/architect Christoph Seyferth. Although the house isn't even finished, I was pleased to see that the happening kitchen infrastructur... Read more
Posted on December 14, 2006 14:45
Cooking with supermodels
Kitchen Princess Erga always wears herbs, Seattle Public Library carpet by Petra Blaisse Maybe it's the phermones, maybe it's the new varieites of sprouts, (fennel, coreander, sunflower and pea shoots to name a few) but it seems that everything just keeps getting more beautiful at the Grow Yer ... Read more
Posted on December 1, 2006 10:33
Illustrious guests
International art critic Paul Groot inspects the work. Photo by illustrious guest Joost Bottema used entirely with permission Turns out we lingered a bit too long on Mateusz Herczka's phermone exuding garden furniture, but man oh man did we have a good time last night at the sprout restaurant, ... Read more
Posted on November 19, 2006 12:51
A sprouting lesson:
you’ve already got
what it takes
Counter-top sprouting installation chez culiblog When I remind my guests at the Grow Yer Own Dang Food micro-green cuisine concept restaurant that eating seasonal, local food is one of the most revolutionary actions that you can take against petrol consumption, right fists usually fly straight ... Read more
Posted on November 18, 2006 23:47
Micro-green restaurant officially open
Jeanette likes sprouts because they're seed-related Roqn-ass opening btw. Merveilleuse! The dear friends showed up, the food was devoured, folks asked for seconds (and got them without a wince) we danced our tocheses off until 4ish and the whole thing ended sloppily with bottles of bubbles (cav... Read more
Posted on November 4, 2006 18:56
Grow yer own dang food
Radish and leek sprouts in the low-angled polar sun FOR IMMEDIATE RELEASE: November 3, Restaurant prototype to open Grow Yer Own Dang Food, micro-green cuisine A restaurant devoted to sprouted seeds and micro-greens could only be called a Sproutstaurant. And at a Sproutstaurant one eats,... Read more
Posted on October 29, 2006 15:47
Design in Marketing and Communication
Image of design and trend guru Li Edelkoort blurred and playfully purpled almost beyond recognition, but not entirely. Used without permission. Whereas I'm sure that any of us can come up with a sexier conference title, it's thrilling to see so much food related design and sustainability in the... Read more
Posted on October 24, 2006 0:56
Meat meeting tonight
Image of First Nations Sioux ladies drying meat used entirely without permission. That should read meat fight tonight! If you're interested in the meat industry and are currently in Amsterdam, you're not going to want to miss tonight's Cross-thinking about Sustainability - Rethinking the Global... Read more
Posted on October 5, 2006 13:37
Got confusion about the nature of natural food?
This block print from Masanobu Fukuoka's 'One Straw Revolution' is used entirely without permission. This is what I'm re-reading right now and I'd like to share it. Here is a short quote from Masanobu Fukuoka's One Straw Revolution. It should definitely be on the reading list for anyone interes... Read more
Posted on October 1, 2006 3:33
What, you don’t like my not cooking?
The only thing that bothers me about this Soil Association press release is that the 'mums' are getting the lion's share of the blame. Surely in 2006 both parents are responsible for feeding the cubs? 18 September 2006 - for immediate release Soil Association Dinner Lady, Jeanette Orrey an... Read more
Posted on September 19, 2006 14:55
Got a cutting-edge food-related project?
A Delhi street kitchen doing booming business The deadline for the DOORS OF PERCEPTION 9 conference on “JUICE” (FOOD, FUEL, DESIGN) has been extended until September 30, 2006. If you think your project should be included in this event, please put your nose to the grindstone forthwith. Any q... Read more
Posted on September 18, 2006 15:23
The issue of financial gain with regard to an allotment
My neighbour Sidi ElGouche is smokin' again. Yesterday my dear colleague (from the Dott07 CityFarming project) posed the very good question of how much one could earn from one's kitchen garden. Apparently he had read two disparate studies and the numbers varied ten-fold as to what a garden allo... Read more
Posted on September 5, 2006 15:41
Perfume food, Comme des Bonbonieres
Image of Comme des Garçons parfums from Reluct design blog and used entirely without permission. Pardon. I don't want to be, but I am. I'm a big fat fan of Comme des Garçons parfums. The smell of smoke and incense makes Kyoto my favourite, followed by the girlier Carnation, and Shiso. And to ... Read more
Posted on August 24, 2006 13:15
Inside the secret gardens of our culinary elite
Photograph of photographs of Terrance Conran and his cabbages by Peter Dench © Telegraph Magazine Last Saturday's Telegraph Magazine reported on the kitchen gardens of twenty-three of England's most 'renowned' 'cooks'. From several versions of elaborate kitchen gardens, to modest collection... Read more
Posted on August 19, 2006 12:22
Wasteware, it’s everything but the squeal in food recycling
Rhubarb and carrot waste formed into little bowls for cherries and berries. Man and Humanity masters graduate Matthijs Vogels has developed a beautiful but extreme way to eliminate food waste by turning it into plates and bowls. At last week's Design Academy Eindhoven MFA show, Vogels exhibited... Read more
Posted on July 4, 2006 12:30
A recipe for Terrine Geologique
Although June is internationally recognised as the month of striation and I've been determined to pay hommage, I'm starting to feel like a 1980's Romanian dictator, force-feeding nut-cheese recipes to her people. Maybe it's because I'm feeling guilty about taking so long to write that entry abou... Read more
Posted on June 27, 2006 23:17
A nut cheese nut case
On the left, homemade pine nut paté with borage flowers. One the right, walnut paté with raw cocoa nibs. Normally this sort of food preparation is reserved for vegans, hippies and raw foodists. I am none of the above, a red-blooded porkatarian, I am. One of my readers disclosed that ... Read more
Posted on June 25, 2006 12:06
Catchy, but not contagious
It was recently revealed in an offical report out of the Kimchi Nation that there are exactlly one zillion sorts of kimchi. Kimchi is a falsely generic term for the Korean national pickle and katchi is the mustard green variety pictured here. Catchy Tofu recipe described vertically, from bottom ... Read more
Posted on June 23, 2006 3:12
Master cleanser, for juice fasters and thirsty people
If you just think of this as lemonade, you might actually drink it. Master cleanser is the unfortunate name for a cayenne-spiked ginger lemonade, sweetened with maple syrup and sprinkled with sea salt. When you fast or do sports or simply exist in warm weather, it's wise to drink liquids that don'... Read more
Posted on June 14, 2006 16:49
Juice fasting recipes, start with forgotten vegetables and then forget them again
I'm the kind of gal that likes to pad her New Year's resolutions with seemingly achievable ambitions like, 'Improve handwriting' and 'Find ways to enjoy ancient root vegetables', but 5 months into the year, I haven't exactly achieved success in integrating parsnips and burdock into my winter diet ... Read more
Posted on June 13, 2006 11:08
CPULs when bad acronyms happen to good people
It's pronounced 'SEE, PULSE' and stands for Continuous Productive Urban Landscapes. Architects Viljoen, Bohn and Howe's positively radical notion of combining productive urban landscapes with continuous landscapes, proposes a new urban design strategy that would change the appearance of contempo... Read more
Posted on June 9, 2006 13:51
If you like fresh leafy greens and pork, you’re going to love kruudmoes
First impression: I may have taken an overly Californian approach to making kruudmoes this time, but although I should probably increase the gooeyness to make it just the way the natives do, kruudmoes is just crazy delicious. If you're like me and: - love to chomp away on all sorts of lea... Read more
Posted on May 14, 2006 22:31
Street food waste = street food packaging
Fish and chips: image of street food packaging concept 'IHO', © Païvi Kovanen, Eva Arts and Caroline van Teeffelen 2006, used courtesy of the designers. Please respect student work, contact culiblog for updates. (This is the second in a series of entries about the Street Food Workshop develop... Read more
Posted on April 29, 2006 11:06
Street food collaborations: Streetberry!
Streetberry design by Michou-Nanon de Bruyn, Milou Melis and Monica Ruiter. Please respect student work, contact culiblog for updates. Nothing says wing-flapping like a subversive strawberry. Students Michou-Nanon de Bruyn, Milou Melis and Monica Ruiter have developed Streetberry as their final... Read more
Posted on April 24, 2006 9:27
Love difference,as in we love difference
Of course the artistic movement for an intermediterranean politic is into food. And it sports a big fat Citta del Arte logo right on it's homepage. Which led me to click on the Ministry of Nourishment link because I always wonder what folks mean by the word nourishment. I'm none the wiser, but th... Read more
Posted on 8:00
Urban gardening lessons for Dutch children
On an island in Amsterdam's Westerpark, a horizontal grid of 1m2 garden plots are being prepared for the children. The sign says that around 500 children will receive weekly education about nature and the environment on these plots. Although this garden grid offers an extreme image of mini-allotme... Read more
Posted on April 21, 2006 7:13
An improbable history: meal assembly centers
image of friendly community hugging © Super Suppers, used entirely without permission Kim Severson and Julia Moskin's New York Times article about meal assembly centers has me all excited and flapping my wings. For other people. They report on Texan Judie Byrd's service called Super Suppers, ... Read more
Posted on March 26, 2006 22:40
Not cooking with flowers and leaves, a raw food recipe for marinated shitake mushrooms
If I want to eat with my friends, I can't just serve up vegetables with the dirt still clinging to the rootball, the way I like it. I have to engage in some refining. Hibiscus flower and green tea leaf marinated shitake mushrooms (work: 7 minutes, wait: 1-4 hours) - dried hibiscus flowers ... Read more
Posted on March 21, 2006 14:14
Let the future begin, kimchi air conditioner is here
Romantic kimchi photo courtesy of "Do the Bart" Charlotte Yong San Gullach Kimchi is pickled cabbage (or radish or mustard leaf or...) and I feel quite comfortable in reporting that it is one of the top five most delicious things you can put in your mouth. It is Gawd's own comfort food, made with ... Read more
Posted on February 15, 2006 23:58
Food-related film at the Berlin International Film Festival
Pack up your yurt, we're moving to the steppes of Berlin for a week, where it's much colder than it was in Rotterdam, and where a yurt will come in handy. The craziness begins today at the Berlinale, the Berlin International Film Festival. Culiblog will be attending the madness for an entire week, ... Read more
Posted on February 9, 2006 14:12
Fritz Haeg’s Edible Estates
homesteading on the suburban lawn
Start with one suburban home in Middle America (images of Salina Kansas Edible Estate © Fritz Haeg, used entirely with permission) Situated on what was once a massive sugar beet plantation, the iconic housing development of Lakewood is an embodiment of an American Dream in which each single-fa... Read more
Posted on September 26, 2005 12:34
Fallen Fruit
Red apples on the left, yellow apples on the right. All of the apples were going to waste. As a fan of food foraging and fruit stealing, and as a woman who had never bought fruit except for bananas, mangos and the occasional avocado until she moved up North to the Polar Circle, I applaud the Fa... Read more
Posted on May 7, 2005 1:58
Eat off the floor? Get the facts…
In Amsterdam if I drop food when I'm cooking I always just pick it up and pop it into my mouth. I eat off my floor - sometimes days after the 'fall'. And what you may ask are my criteria for scrapping or scarfing? With me it depends on whether the food was initially wet or dry. (See semi-unrelated... Read more
Posted on September 23, 2004 12:08
Recipes for Geese and People
and Jeremijenko’s OOZ
2nd course of the dinner for geese and people was called Vegetable Matter Underfoot, (salad carpaccio) visually references the trampled vegetation at the sides of ponds and lakes where waterfowl like to hang out. Natalie Jeremijenko is developing a zoo without cages, and she's calling it 00Z. T... Read more
Posted on March 2, 2004 17:50
