MSG is the most misunderstood ingredient of the century. That’s finally changing

MSG’s fortunes began to go downhill in 1968 when a US doctor wrote a letter to a medical journal titled “Chinese Restaurant Syndrome.”

In the document, he described symptoms like “numbness in the back of the neck,” “general weakness” and “palpitations.” He suspected MSG, along with other ingredients like cooking wine and high amounts of sodium, may have caused these symptoms.

MSG took the biggest hit, with the effects of that letter rippling on throughout the decades, all over the world.

The etymology is traced to a 1968 letter that appeared in the New England Journal of Medicine claiming that Chinese food brought forth ailments. The letter was uncovered to be a hoax, but the myth remains. The US Food and Drug Administration has long approved MSG for consumption, and studies have failed to show that the chemical causes the alleged “syndrome”.

Restaurants publicly swore off MSG. Food and beverage publicists begged not to be asked about it. Diners experiencing discomfort after a meal blamed it on MSG.

MSG in Chinese food isn’t unhealthy – you’re just racist, activists say

“Many didn’t know that MSG is plant-derived,” says Tia Rains, a Chicago-based nutrition scientist and Ajinomoto’s vice president of customer engagement and strategic development.

“Our process [of making MSG] is by fermentation, which is very similar to how beer is brewed or how yogurt is made.”

MSG is the most misunderstood ingredient of the century. That’s finally changing | CNN

A number of celebrated chefs are now openly embracing MSG – some even going so far as to promote it on their menus. Here’s a look at the history behind this complicated flavor enhancer and how it got such a bad rap.

Reference: https://news.colgate.edu/magazine/2019/02/06/the-strange-case-of-dr-ho-man-kwok/

The 8 Best-Rated Cast Iron Skillets for Every Kitchen, According to Thousands of Reviews

A cast iron pan is an essential piece of equipment for any cook. It not only transitions from grill to stovetop to oven with ease, but it’s versatile enough to sear steaks and seafood or bake fluffy frittatas and cakes. Plus, the skillets are practically indestructible (especially if you know how to clean and handle them).

But not all cast iron is created equal—you’ll want something that won’t only last, but improve with time. So to help you find the best cast iron skillet for your needs, we turned to reviews from real customers who have purchased and tried these products for themselves. What we found were eight skillets so beloved, customers couldn’t stop raving about them.

The 8 Best-Rated Cast Iron Skillets for Every Kitchen, According to Thousands of Reviews

A cast iron pan is an essential piece of equipment for any cook. It not only transitions from grill to stovetop to oven with ease, but it’s versatile enough to sear steaks and seafood or bake fluffy frittatas and cakes. Plus, the skillets are practically indestructible (especially if you know how to clean and handle them).

Joe Mercola: Celebrating 23 years of promoting quackery and antivaccine misinformation

He promotes antivaccine pseudoscience, the rankest of cancer quackery (e.g., the idea that cancer is a fungus and that baking soda can cure it), and pseudoscience and quackery of every imaginable variety, all while presenting himself as “moderate” and “reasonable” compared to those “real crazies,” like Mike Adams. It’s not just his website and social media activity, though.

Joe Mercola: Celebrating 23 years of promoting quackery and antivaccine misinformation

Fareground Announces Opening Date

Fareground Announces Opening Date
Austin’s First Food Hall to Open in January

AUSTIN – December 14, 2017 – Named by Money Inc. as one of the seven most anticipated food halls in the world, Fareground is slated to open on January 18, 2018. Housed within Cousins Properties’ urban plaza at 111 Congress Avenue and designed by the award-winning Michael Hsu Office of Architecture, the site is curated and managed by ELM Restaurant Group (24 Diner, Easy Tiger Bake Shop & Beer Garden, Italic and Irene’s). Six operators, representing the city’s top culinary talent and a wide range of cuisines, are participating: Antonelli’s Cheese Shop, Contigo, Dai Due, Easy Tiger, Emmer & Rye and Komé/Daruma Ramen.

“It’s so exciting to be a part of a global dining movement and have the opportunity to showcase some of Austin’s best-loved chefs & restaurateurs,” says Bob Gillett, one of ELM’s founders. “I’m blown away by the passion, vision and camaraderie that went into this project, and can’t wait for opening day!”

FAREGROUND VENDORS 

Antonelli’s Cheese Shop

Named one of the top cheese shops in America by Travel & Leisure, Antonelli’s Cheese will offer a curated selection of cut-to-order cheese, charcuterie and artisanal pairings currently available at their popular Hyde Park storefront. Owners John and Kendall Antonelli will also incorporate their favorite cheeses in a variety of hot and cold items, including themed cheese plates, cheese & mac bowls, grilled cheese selections, tomato soup, salads, gourmet sandwiches and seasonal specialties. Nearby downtown businesses take note: They’ll also be offering cheese trays and catering options. And yes, there will be complimentary cheese tasting on site!

Contigo Fareground

Contigo’s chef Andrew Wiseheart (three-time nominee for Food & Wine’s People’s Best New Chef: Southwest) and co-owner Ben Edgerton will bring their casual interpretation of Texas cuisine and strong Southern hospitality to Fareground. Fans of the laidback eastside shop will be thrilled to see favorites such as the Contigo burger and crispy green beans on the menu. Exclusive to the downtown shop is locally sourced, natural chicken cooked on a rotisserie – perfect for dining in or an easy grab & go meal when paired with their housemade sauces and a wide selection of hearty salads and sides.

 Dai Due Taquería

Hyperlocal Dai Due – headed by chef Jesse Griffiths (a James Beard Award finalist) and co-owner Tamara Mayfield – has evolved over the last decade from on-farm supper clubs to the farmers’ markets to a brick-and-mortar restaurant & butcher shop. The team partnered with chef Gabe Erales for new concept Dai Due Taquería, which will feature tacos, tortas and molletes filled with Texas game (including wild boar al pastor, bison picadillo and venison barbacoa), Gulf seafood and innovative veggie combos (such as beet longaniza). Tortillas and masa will be made in house with Mexican heirloom corn milled on site. Don’t miss the authentic salsas and agua frescas made with locally sourced fruits and vegetables.

Easy Tiger

Easy Tiger – named one of America’s Best Beer Gardens by Food & Wine – pairs house-cured meats and sausages made by Andrew Curren (two-time nominee for Food & Wine’s People’s Best New Chef) with artisanal breads baked by head doughpuncher David Norman. Start your day with an espresso and pastry (including pain au chocolat, spiced Tiger Claw or cinnamon knot), tuck into a pastrami or corned beef on rye for lunch, snack on a German-style pretzel & addictive beer cheese over Happy Hour or indulge in a classic bratwurst in a pretzel bun for dinner. Be sure to pick up a loaf of freshly baked bread to take home.

Henbit

The team behind Emmer & Rye (crowned one of America’s Best New Restaurants by Bon Appétit) will launch Henbit at Fareground. At this new concept, chefs Kevin Fink (Food & Wine Best New Chef 2016), Tavel Bristol-Joseph and Page Pressley will continue their commitment to local sourcing, seasonality and working closely with farmers. Menus will span all dayparts and include healthy, approachable items. For breakfast, try the red fife kolaches with chorizo, cheese & local chiles or white Sonora wheat breakfast burritos. Later in the day, nosh on redtail shrimp poke with crispy rice salad or avocado & spaghetti squash salad with burnt pecan dressing. Partner Rand Egbert will lead the beverage program with offerings such as superfood lattes (try the matcha with lavender syrup or spiced golden milk) and Cascara and Yaupon teas.

Ni-Komé

Husband & wife chef/owners Takehiro & Kayo Asazu melded elements of Komé Sushi Kitchen (named one of the Best New Sushi Restaurants in America by Bon Appétit) and sister shop Daruma Ramen (downtown’s first ramen shop) to create new concept Ni-Komé. The sushi bar will feature combination sushi lunches (nigiri selection plus a roll) and Komé’s signature rolls, such as the spooky roll (spicy tuna, avocado, salmon and go-go sauce). The ramen menu will include Daruma’s famous Marudori (whole chicken broth) and vegan options.

The Fareground property also includes two bars that will be overseen by ELM’s Beverage Director, Master Sommelier Craig Collins. Within the food hall proper, the counter-service bar will offer 24 draft beers, wine and sake, as well as housemade draft cocktails specifically created to complement the diverse vendor offerings. The street-level exterior bar will open later in the spring and offer beer, wine and cocktails.

Once it’s up and running, Fareground’s hours of operation will be 7 am to 10 pm Monday through Friday and 9 am to 10 pm on the weekend. Contigo, Dai Due Taquería, Easy Tiger and Henbit will open with breakfast service; Antonelli’s Cheese and Ni-Komé will open at lunchtime.

Web: https://faregroundaustin.com/ @faregroundatx

 

This Tiny Country Feeds the World

Almost two decades ago, the Dutch made a national commitment to sustainable agriculture under the rallying cry “Twice as much food using half as many resources.” Since 2000, van den Borne and many of his fellow farmers have reduced dependence on water for key crops by as much as 90 percent. They’ve almost completely eliminated the use of chemical pesticides on plants in greenhouses, and since 2009 Dutch poultry and livestock producers have cut their use of antibiotics by as much as 60 percent.

One more reason to marvel: The Netherlands is a small, densely populated country, with more than 1,300 inhabitants per square mile. It’s bereft of almost every resource long thought to be necessary for large-scale agriculture. Yet it’s the globe’s number two exporter of food as measured by value, second only to the United States, which has 270 times its landmass. How on Earth have the Dutch done it?

http://www.nationalgeographic.com/magazine/2017/09/holland-agriculture-sustainable-farming/