Author Archives: briannavasquez

Can Theft be Justified?

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a homeless man in a subway station

Image by: Rui Duarte

Unfortunately, due to the recession and the constant financial woes that Americans as well as other nations face around the globe, hunger and poverty has risen as food has slowly become less affordable as a result of agricultural difficulties. While many stores are selling processed foods at lower prices, it can still be difficult for anyone to have enough money for food and this has led to an increasing number of homeless Americans. Increased homelessness has created a greater need for food banks in order to offer more options for the underprivileged to still be able to eat nourishing meals. With the alarming rate of food scarcity that many are faced with, it leaves little choice but for them to steal food in order to be able to avoid complete starvation for the functionality of their lives.

The Italian government has ruled that theft conviction in terms of food theft will not be considered a crime as long as the person who stole the food is in dire need of it. The food stolen must only be a small amount that is needed for immediate essential nutrients, acting only in a state of necessity. The court of cassation believes that as Italy tries to remain a civilized country, it will do everything possible to avoid the starvation that the underprivileged endure on the daily basis. One man was recently sentenced to six months in confinement and fined 100 euros for stealing the amount of food costing less than five euros. This is seemingly an injustice in terms of the punishment that he received for the small petty crime that was committed.

This begs the moral question, “is stealing always wrong?”, usually theft is matched with some sort of punishment but what if the reasoning behind the actual theft was one of pure economic hardship and desperation? I find this governmental change to be extremely interesting and I wonder if it could possibly work in America to better help homeless people by allowing them access to food without the worry of jail or not having financial stability to afford such food items. Yet, with the gluttony that has been publicly used to describe Americans, it can be worrisome that Americans may choose to take advantage of this opportunity in which they will begin stealing more than what they need at that time in order to selfishly help themselves. It may also lead to a higher crime rate of stealing and may negatively affect businesses as their profit lowers. Although, this is a nice gesture, it can easily be abused. In order for it to work, there should probably be a price limit of how much can be taken at once or some proof of hardship.

Gluten, It’s Everywhere

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sliced wheat bread

Image by: abby

Have you ever had any diet restrictions? Has it ever led to embarrassing moments of harassing waiters, vigilantly viewing menus or even food labels to be certain whether there is an ingredient in the food item that you cannot consume? Anyone with a food allergy must face this awkward occurrence every time that they decide to dine out, which often discourages them from eating out altogether. For people who are struggling with gluten allergies or celiac disease, visiting a restaurant can be an utterly terrifying experience because they have to be completely sure that they do not consume any form of the protein … gluten.

Now thanks to the revolutionary advances in technology, there is a new innovative device which will readily compute whether a food item contains gluten. This small device, which can easily fit in a pocket or purse of any sort, can provide a better customer experience within minutes as it tests for the presence of gluten in food. It is called Nima and it is manufactured by 6SensorLabs, a San Francisco-based startup company. It aims to lower the anxiety that is endured when those suffering from gluten-sensitivity are eating at restaurants by offering a sense of dietary freedom.

The Nima uses small disposable capsules to test food in order to avoid cross-contamination but the device has not been completely perfected because it cannot guarantee that an entire meal is free of gluten, it can only be completely safe based on the portion of the meal tested which can lead to false negatives. This has led to the development of other devices similar to the Nima, which will detect other food sensitivities or allergies such as nuts or dairy ingredients in certain products.

The Nima sensor can be pre-ordered as a starter kit online for about $200 for the device unit and three capsules while additional capsules can be purchased separately for about $50 for twelve capsules. The device should be available by the summer of 2016 if production allows for it.

The Reality of Food Racism

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There is discrimination currently taking place in the culinary world. One that believes or suggests that chefs should only cook food that is within their own ethnic groups in order to be culturally just. Many believe that chefs should never venture from their realm of cuisine because their palate is best designed towards that genre of food. This has led to uproar and racial disagreement on what chefs can specifically cook for a living in a respectful manner.

This controversy more specifically surrounds Rick Bayless, an Oklahoman chef who has built an entire career around cooking Mexican style food. While many support Bayless and respect his love of cooking an array of Mexican delicacies, some are completely against how he is profiting from a world of food that is in no relation to him as they feel that it is a form of privilege to the Caucasian race.

Rick Bayless plating a meal

Image by: Adam Goldberg

Many, unfortunately, still disagree with Bayless because they believe that the profit that he has made from cooking Mexican food for a living is exceeding more than a Mexican would make while cooking their cuisine. He has become highly criticized for his style of cooking as many feeling that he should not be able to be proficient in his career of cooking from a completely different race of cuisine.

Yet, it still seems racist to disapprove of Bayless because of his race despite his passion for Mexican cuisine although it may question the validity of the authenticity of his food, he still has a right to cook whatever food that he wants to cook. I feel that he is only being swarmed with this backlash because it involves a minority because I have seen a variety of cultures be able to work, cook, and serve French food and no one has questioned the authenticity of it. It is frustrating that in every aspect of our lives, we are unfortunately faced with racism because we are not accepting towards diversity instead we are almost frightened by it. So we argue and make stereotypical guidelines for what seems correct or normal in order to not offend or immense ourselves in a world that accepts everyone regardless of their race, ethnicity, sexual orientation, gender, et cetera because it feels easier to exclude than to include.

Comment below on your stance on this culinary scandal regarding renowned chef Rick Bayless.

Healthy food vs Junk food

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The obesity epidemic that’s increasing exponentially in America has sparked interest in an array of programs to establish initiatives for Americans to become serious about their health, especially in terms of their weight. It has also led to a variety of commercials that are currently airing, to explain the negative effects that unhealthy junk foods can wreak on our bodies. It singles out many food brands as contributing to people gaining weight by consuming their products. These commercials graphically describe the effects by displaying visuals of heart disease or other health issues in order to frighten viewers into being more health conscious. While many doctors will tell you to eliminate junk food from your diet completely, that is somewhat impossible, we all get a sweet tooth sometimes and it can be difficult to turn down your favorite junk food weakness. So instead it can be better to be more physically active by way of exercising extensively in order to burn off the calories that were put on by way of delicious yet fattening food.

Now, in an effort to be more honest with consumers, companies are highly considering adding new labeling to processed food products that will clearly indicate exercise equivalents that can be done to burn off the calorie intake of that specific food item. This will enable consumers to understand the severity of the amount of calories they are ingesting on the daily basis.

kid having trouble decide between healthy foods or junk foods

Image by: Nancy Ripton

It will help them see how much junk food that they are eating because an apple naturally would not have a warning label but a bag of potato chips would. While the potato chips essentially have no nutritional value, the apple, despite it still having a sugar and calorie index, has vitamins, antioxidants, and minerals that will consequently benefit the body to have the energy to run efficiently. The new labeling that the potato chips would have would describe exercises to do to counteract the calories of it, for example; the label could possibly read that it would take 35 minutes of walking to burn away the calories. However this can still be a tad bit misleading because in order to know how to burn off a specific amount of calories, you have to calculate that person’s body mass index. So a person who weighs 100 pounds will have to walk or run twice as long as a 200 pound person.

Overall though it would be an encouragement for all consumers to be more attentive to labels and will hopefully help them make better educated choices when purchasing food for themselves or their families as in theory it will help you to consider buying foods with a lower calorie index in terms of sodium and sugar content which would overall be healthier. Many consumers have said labeling is difficult to understand and it would be more beneficial to make the labeling more consumer friendly. The U.S. Food and Drug Administration is currently considering redesigning labels on packaged foods to highlight the ingredients that you should avoid or that are healthy in the food item.

 

The Smorgasburg of 2016

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Smorgasburg graced Brooklyn this weekend and showcased different foods from all over the world in one place for all those who were eager to try them. Unfortunately, I could not attend but I found many new and interesting foods that were being sold there this year in particular. This set up allows vendors to share their products or even use visitors of Smorgasburg to be taste testers to newest creations.

One of the newest innovative desserts is one that is severely time sensitive that must be eaten in half an hour. This dessert is called the raindrop cake, which literally looks like a raindrop, but if not eaten quickly it will turn into a puddle of water. It is constructed by way of agar, a vegetarian substitute for gelatin. Yet, the dessert tastes similar to water but has more body and texture. It is usually paired with other small sides to eat along with the cake.

a raindrop cake on a wooden plate

Image by: Huffington Post

The video shows how to make the newest dessert; it is simply amazing to see how the cake is constructed in a way unlike any other. I want to eventually try this cake, I find it to be super interesting and I wonder how it taste in its own complex yet simplistic way to appeal to anyone’s palate.

Many spectators felt that the foods here will eventually be sold readily in America and will be the next food craze but I wondered what really creates a food craze. And what really makes people want to wait in lines for hours just to try these foods? Many believe that it is due to the bragging rights that come with the hype of these trending foods. It is awesome to be able to understand their notions but still it is further explained by using the term, mob psychology, because if something is being sought after then everyone begins to become envious of that particular item and wants to be able to have that experience as well. We as people naturally can become obsessed over a phenomenon that everyone wants to be a part of because it gives us some sort of popularity status because we are part of a trend.

Comment below to name a food that you have always wanted to try or a dessert you recently tried that you think should be the next food trend.

Food for Thought

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a colorful arrangement of vegetables

Image by: Enri Endrian

Sometimes when people hear the words, “vegan” or “vegetarian”, it tends to frighten them to even momentarily consider a life without eating meat. A life without the luxury of hamburgers, steak and more, but for me this wasn’t frightening it was my entire childhood. I was a vegetarian for over fifteen years; my diet was mostly beans, nuts, soy-based protein products, fruits, vegetables, and grains. Yet so many people couldn’t understand or even try to fathom this lifestyle because of their love for meat-based meals. Meat is simply too valuable for them to give up, whereas most of their favorite dishes were those I had yet to taste or even have the pleasure of cooking.

Although, I now eat meat, I have a greater appreciation for all types of food, which I credit to being a vegetarian. I can enjoy many varieties of meals because of my flexible palate. I am now taking an art of vegetarian cuisine course at the college and it has added to my knowledge of vegetarian and vegan cooking. It is wonderful and reminds me of my childhood. I am no longer a full vegetarian because I was having some health concerns, I was not receiving enough protein to convert to the amount of energy I needed per day. Protein is one of the many reasons that vegetarians and vegans struggle in their dietary lifestyles, it can be difficult to eat enough protein that functionally needed for our bodies. If a chicken breast has twenty grams of protein, in order to equal as much in a meatless product you will probably have to eat more than one serving of tofu or beans. Grains help such as quinoa, which are not only high in protein but also a high source of fiber.

While being a vegetarian or vegan is difficult, it’s slowly gaining more attention. Still though there are not many food options at restaurants that support this diet, unless of course, you want to enjoy a salad every single time you dine out. I do not regret being a vegetarian at all, as it is what made me develop a greater love for food and how it’s prepared. However for more than half of my life I was a vegetarian and now I consume meat products and I wonder how much of a surprise that can be for someone who has always consumed meat and decides to become a vegan/vegetarian.

I wanted to share this video below with all of you; it is about butchers trying vegan and vegetarian food for the first time. They had many complaints in terms of taste, quality, and texture.

Comment below about your views of veganism/vegetarianism as well as if you would want to be a vegan/vegetarian? If so or not, why? How would you transition into this lifestyle? And have you ever tried vegan/vegetarian food?

How About Kill-Free Meat?

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three raw steaks on a cutting boards

Image by: barış can

Have you ever wondered about how that hamburger you’re eating was created?  Or about the type of cows used? How about what those cows consumed before being used as meat for the production of that single hamburger? Do you care how animals are slaughtered and how the meat is distributed? How about the living conditions of the animals before they’re slaughtered for consumption?

Well, you may be surprised; it is always a risk to eat or prepare a meal with any type of meat in it. The quality of it may seem certain but some risks go unnoticed, such as, specific bacteria that can cause harmful viruses like E. coli et cetera. Scientists have created a revolutionary solution for this by creating a kill-free meat variety, which will create different types of meat while excluding the reality of slaughtering animals for our consumption.

A company by the name of Memphis Meats has created an entire business based off of kill-free meats. This is done by them manufacturing meat in a laboratory as they utilize the animal cells by feeding them with oxygen and a slew of specific nutrients (i.e. sugar and minerals) in order to ‘grow’ meat. The duration in which it takes to harvest the meat can range from nine to twenty-one days before it is ready to be used. They believe this practice is more sustainable in significantly reducing the death of animals for human consumption.

Memphis Meats has claimed that the kill-free meat will still cost the same, average amount of regularly consumed meats. And taste testers have said that the cultured meat tastes delicious and taste just like meat from an actual animal. The cultured meat is supposedly more sustainable than animal meats, even organics ones, as it eliminates the entire slaughtering process by ‘creating’ the meat.

The whole idea sounds nice but would you be okay with consuming laboratory-made meat? It sounds very similar to the Mondo Burger from Good Burger (a great and hilarious movie, I would suggest you watch it if you haven’t already) where they used chemicals to make the burgers bigger and more appealing while adding an addictive quality to it.

Comment below with your own opinions for this progression in the meat world for the future.

The Evolution of Food

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In America, food is always being wasted each and every day because of blemishes and other trivial reasons that that mark them sub-par and unsellable. This contributes to the high percentage of food wasted per year. Despite the rising number of those living in poverty that are constantly struggling to make ends meet and afford food, this surplus of food is still being thrown away. The addition of food banks help but can only feed so many people at once. It would be more beneficial if local supermarkets could also aid in this sustainable movement to assist many people in being able to purchase necessary food items for their families.

One of the newest, and most innovative, store in Denmark, is WeFood, located in Amager, Copenhagen which opened on February 22nd sells fruits, vegetables, dairy, bread, and other food items as well as household items that have passed their expiration dates or have been damaged in any way. Although, it might seemed weird to eat food that has expired, the expiration date doesn’t hold as much significance as one might believe. It is simply a time stamp as to when it is best to eat especially in terms of taste when that date passes it doesn’t mean the food is rotten but has passed its peak ripeness. When one declares that food is rotten it should be based on more than an approximate date, for instance orange juice is supposedly good based on the date that it will expire but may smell and taste rancid. The date says it’s safe but it clearly isn’t.

the outside view of the wefood supermarket

Image by: noestlerdk

This gives families the independence of purchasing their own food which fortunately for them are being sold at reduced prices. It has allowed food waste to reduce significantly in Denmark who were inspired to pursue this movement, by France which has put a ban into effect on trashing or spoiling unsold food items.

It would be revolutionary change in the way we view supermarkets if this were to occur in any number of supermarkets or stores in the United States. It would benefit underprivileged families as our annual food waste is only increasing each year and the reasoning behind this is based on what we find not fit to be readily sold. But I feel that we are too focused on the fine print on labels for our food instead of the actual food itself as well as the benefit salvaging this mediocre food would have on those in need.

Comment below, if you believe it is a great choice for America to have a supermarket or store like WeFood.

Tofu, Anyone?

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As many of you know I’m majoring in Hospitality Management. This major allows us to have a hands-on approach to the hospitality industry by offering a variety of lab classes that include cooking, baking, or serving to the guests that visit the Janet Lefler Dining Room. This semester I am taking The Art of Vegetarian Cuisine and it is truly amazing to learn about the substitute ingredients that are being used to make the evolution of this particular diet possible.

I was actually a vegetarian for fifteen years and found that while it was extremely unique and healthy from a culinary perspective, as I got older I realized that I was lacking nutrients and that would leave me feeling fatigued very easily from simple daily tasks. Yet, it has allowed me to have a vast palate when it comes to different cuisines and I have a huge love for fruits and vegetables as well as what they do for our bodies.

Last week, we had the pleasure of studying plant based proteins for vegetarians/vegans; their diet lacks valuable proteins as well as vitamins that would naturally be found in animal products so these nutrients must be absorbed from other foods. Tofu as well as tempeh and seitan which are high in protein due to the nutrients present in the plants but are transformed into a more meat-like product.

I was able to make seitan last week as well as make tofu from scratch and the process has allowed me to have a better appreciation for vegetarian cuisine. The process was eye-opening to the fact that meatless proteins are created in many different ways and truly utilize the specific ingredient.

Homemade Tofu Recipe

Ingredients

2 quarts soy milk

Coagulant (Choose one of the following):

2 tsp. Terra Alba aka Gypsum (Calcium Sulphate) or

1 tsp. Nigari Flakes (Magnesium Chloride) or

1/2 tsp. Liquid Nigari (Magnesium Chloride)

Instructions:

Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees.

If you are making soy milk using a soy milk maker, there is no need to boil the milk again.

Dissolve the coagulant of your choice in a cup of warm water–do not let it set too long!

Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.

While the mixture sits, small white curds will separate from amber colored liquid.

Once the process is complete, transfer the curds into a molding container lined with cheesecloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid.  Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of tofu from the mold.

If you don’t plan to consume the tofu the same day that you make it, store it in a container filled with cold water in the refrigerator. Change this soaking water daily until you consume your tofu.

Makes a little less than a pound of tofu.

the production of tofu being drained

Image by: Brianna Vasquez

Tips for Making Tofu

The amount of coagulant used will influence the texture of the final product: For instance, more coagulant will produce firmer tofu, while less coagulant will produce softer tofu.

If you plan to consume the tofu within 24 hours of it being made, there is no need to store it in water.

To give the tofu a more fibrous texture, cover the tofu in water in a seal-able container and place in the freezer.  Thaw when ready to use.

Adapted from CulturesForHealth

Comment below the vegetarian meals that you enjoy. Or the ones you wish to try in the future. But I encourage trying vegetarian food at least a few times, it truly is an exciting experience and if done correctly you will be astounded by the results.

The Abundance of Food Trends

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rolling pin and a rolled out piece of dough

Image by: Sameen Ismail

Everyone knows how easily a particular subject can gain attraction and become a viral sensation. From Justin Bieber to Grumpy Cat, it is apparent how rapidly a topic can rise to fame and for all to want to be able to partake in if only for a while before the short-lived fame begins to die down. This is even more crucial for food establishments as it may only be available for a short period of time before being completely taken off the menu. Food trends are probably the one of the best viral sensations to occur because it highlights the similarities of many people’s taste preferences. Everyone will spend not only their hard-earned money but their time in line with many others simply waiting for their turn to have the chance to feast on this thriving food product.

a pink icing glazed cronut

Image by: Phil Nolan

Food trends really began to soar in 2013 when the Cronut (a portmanteau for croissant and donut) was born in Dominique Ansel Bakery; it was the one food item that everyone wanted to taste and would wait hours in order to taste it even if there was a significant chance they would be turned away if the product sold out for the day. Ansel continued to surprise us with his confectionery masterpieces which included the chocolate chip cookie shot and a few other desserts. From then on, it was the cruffin which was another portmanteau for a croissant muffin which is readily sold at Mr. Holmes Bakehouse in San Francisco, the rainbow bagels from the Bagel Store in Williamsburg, and many other foods.

But the newest food trend is one that was discovered in New York just this year which is the Cinnamon Roll Stuffed Donut. Although it sounds insane many describe it as a delicious dessert. Chef Thiago Silva of Catch Restaurant located in the Meatpacking District of Manhattan created this dessert as part of his extensive dessert menu. It has received lots of praise and continues to as many come to visit his restaurant in search of this new food trend. Below, I have a recipe for the donuts, if any dare to try to recreate it in their own homes.

Cinnamon Bun Stuffed Donuts

Ingredients

  • Vegetable oil, for frying

Dough

  • 2 packets yeast (4½ tsp.) I use active dry.
  • ½ cup warm water
  • 1 tsp. sugar
  • ⅓ cup vegetable shortening
  • ¾ cup soy milk
  • ¼ cup sugar
  • 1 tsp. salt
  • 4 cups flour
  • 2 eggs

Filling

  • 2 Tbs. margarine, melted
  • ⅓ cup brown sugar
  • ¼ cup sugar
  • 1 Tbs. cinnamon

Icing

  • 2 cups powdered sugar
  • ¼-1/2 cup water

Instructions

Dough

  1. In a small bowl or measuring cup, mix the yeast with the warm water and 1 tsp. sugar. Stir until no longer lumpy and set aside to proof and bubble up; 5-10 minutes.
  2. Meanwhile add the ¼ cup sugar and the salt to the bowl of an electric stand mixer.
  3. In a microwaveable bowl warm the vegetable shortening with the soy milk until the shortening has melted. Pour the shortening/milk mixture over the sugar/salt mixture and stir to melt. Allow to cool until lukewarm.
  4. Add the flour and eggs into the mixer bowl. Then finish off with the yeast mixture. Mix on low using the dough hook until the dough comes together. Once it’s pulling off the sides of the bowl, set the mixer to medium low and mix for about 6 minutes.
  5. Grease or oil a large clean bowl and scrape the dough mixture inside. The dough will be sticky, but don’t add flour! Grease your hands to better work with the dough.
  6. Cover in plastic wrap and set in warm place to rise for one hour.
  7. Once the dough has risen, cut off ⅓ of the dough (about 12 ounces if you have a kitchen scale) to make your cinnamon buns. Set the rest of the dough in the fridge.

Cinnamon Buns

  1. Grease a 12 cavity cupcake pan and set aside.
  2. On a well-floured surface roll out the dough you just portioned off. Roll it into a rectangle about 12″ wide and 6″ tall.
  3. Melt the margarine and brush over the dough.
  4. Sprinkle the dough with the brown sugar, sugar, and cinnamon. Roll the dough into a log, you are rolling the long side up so your log is still 12″ long.
  5. Once rolled up use a serrated knife or bench scraper to cut the buns into 12 pieces.
  6. Place each bun in one cavity of the cupcake pan, cut side up/down.
  7. Cover with a kitchen towel and allow to rise for 30 minutes.
  8. Meanwhile preheat the oven to 350 degrees F.
  9. Once the buns have risen, bake for 10-12 minutes until just lightly brown. You don’t want to overbake-these will still be fried.
  10. Remove the pan from the oven, let cool for 5 minutes and then carefully pop the buns out of the cupcake pan. The sugar will be extremely hot so your best bet is to flip them out onto a parchment lined cookie sheet.
  11. Allow these to cool completely.
  12. Once the buns are cool, remove the reserved dough from the fridge.
  13. Divide the dough into 12 portions (just under 2 ounces each). Flatten each piece, I used well-floured hands but you could use a rolling pin.
  14. Place one bun pretty side down on the flattened dough. Carefully wrap the dough over the bun and pinch the seams together at the bottom.
  15. Set the donut to rise seam side down on a floured parchment lined baking sheet.
  16. Once all 12 donuts are formed, cover with a kitchen towel and allow to rise for 30 minutes.
  17. While the donuts are rising, heat your cooking oil. I use vegetable oil but use any oil with a high smoking point.
  18. Heat your oil to 350 degrees F. Proper temperature is everything: too cold and your donuts soak up all the oil and become greasy. Too hot and your donut is burning but the inside is raw.
  19. I use a deep fryer because it will regulate the temperature for me, if you don’t have one-make sure you have a really good thermometer and keep a close eye on it.
  20. Fry the donuts for about 1 minute per side.
  21. Carefully remove from the oil and drain on a sheet pan lined with paper towels.

Icing

  1. Once your donuts have cooled (if you haven’t eaten them all yet) measure the powdered sugar into a bowl.
  2. Slowly add a bit of water at a time until you have a thick icing consistency. I went thick with these but you can thin the icing out more if you are looking for more of a glaze.
  3. Dip, drizzle, or pour the icing onto your donuts.
  4. Sprinkle with extra cinnamon for an added touch and enjoy!

Adapted from Lil Miss Cakes

 

But I would still advise going to the actual bakery to taste the original, not necessarily because it will taste better, but because sometimes the sheer anticipation of waiting in line and buying this widely talked about product adds to the delicious flavor. It makes it all worth it in the end of it after the time and money spent on it.

Comment below with anything you would find worthy of waiting in line for.