Tag Archives: Food

Food Or War by Julian Cribb: Excellent new book

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For many years, scientists who studied biology, behavior, and ecology (under the name of various disciplines) looked at resources, including and especially food, as a major determinant of social structure in social animals, herd structure in herd animals, and so on. Then, there was a revolution and it quickly became apparent that sex, not food, underlies everything and is the ultimate explanation for the variation we see in nature. That pair of dimes lasted for a while, then the other penny dropped and thanks to key research done by a handful of people (including me, in relation to human evolution), it became apparent that there was a third significant factor, that ultimately trumped sex as an organizing force. Food. Continue reading Food Or War by Julian Cribb: Excellent new book →

Wasabi wannabe and the chemistry of the hot green sushi substance

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It is sad that most sushi lovers will never have real wasabi. I had assumed that I had sampled real wasabi when I spent several days eating sushi morning noon and night in Actual Japan. But even then, there is a good chance I never tasted the stuff.

The reason that most “wasabi” is fake, and the agronomy and chemistry of wasabi, turn out to be really interesting.

Here is the background info references in the video.

Forum: Science, Democracy, and a Healthy Food Policy

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I recently wrote a post called “Did you ever wonder how you are going to die?” which was my response to a forum at the Humphrey Center, University of Minnesota, organized by the Union of Concerned Scientists called “Science, Democracy, and a Healthy Food Policy: How Citizens, Scientists, and Public Health Advocates Can Partner to Forge a Better Future“.

It was a great forum, with sessions moderated by my friend Don Shelby, and including an absolutely excellent group of speakers and discussants. Every single one of the talks was excellent, and the panel discussions were amazing.

It is a little long, 2 hours and 47 minutes, but it is worth watching every bit of it. The Surgeon General couldn’t be there but he beamed himself in via satellite, and gave a great big-picture talk on the effect of food systems and the public’s health. Richard Salvador, director of the UCS Food and Environment program (30:20) gave a great talk in which he made a very important point about the recent evolution of our food supply system, and touched on points I often make when teaching about the evolution of human diet. I plan to use his talk in class in the future. RT Rybak, (53:30) Mayor of Minneapolis until the last election (he did not run for re-election) is one of the best mayors anyone ever had anywhere, and while he was in office spent considerable effort supporting and developing local food growing programs. Following his talk, during the session and later on during post-forum conversations at the reception and dinner, it was often re-stated that “the first thing you need to do as a city concerned with healthy food supplies is to get a mayor like RT Rybak.”

The forum discussion started around 1:10, and there is too much there for me to summarize. Paula Daniels said some stuff that compelled me to hunter her down and ask more questions after the event. Pakau Hang was the audience’s favorite, with her discussion of dealing with the food supply from the point of view of a community that provides much of our locally grown food in the Twin Cities. Edward Ehlinger, the Commissioner of the Minnesota Department of Public Health blew me and everyone else away with his high level of discussion and clear and present inspirational competence. Shawn Otto, who was not part of the forum but with whom I was sitting, noted later in conversation that Governor Mark Dayton had done an excellent job putting truly outstanding people in important positions in the Minnesota government, Ehlinger being an example of that. But it was all good, just watch it. Andrew Rosenberg, Director of the Center for Science and Democracy (UCS) gave a great summary at the end.

I also enjoyed meeting my internet friend Michael Halpern, and having a long and engaging conversation with UCS senior analyst Pallavi Phartiyal.

Background information on the forum is HERE. A video of the entire thing is at that site as well as below, watch it!

Then, GO HERE and join or donate to the Union of Concerned Scientists!

How to make pumpkin pie

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How to make pumpkin pie

This makes one pie. You probably want two, so double everything.

PROCEDURE

PREHEAT oven to 425F. Set the rack to above the middle of the oven but not too high up.

Mix dry ingredients in one bowl.
Mix wet ingredients in a different bowl.
Mix the wet and dry ingredients together.

Put a pie crust in a pie shell. Make the edges all fancy looking by using a fork.

Stir the ingredients up one more time and put it in the pie shell.

Place the pie in the center of the rack.

Bake for 15 minutes
Remove pie, shut oven.
Put strips of aluminum foil around the crust to slow cooking of exposed crust.
Return pie to oven
CHANGE TEMPERATURE TO 350F

Bake for 40 to 50 minutes (usually about 47 minutes)
The pie is ready to remove from the oven when a stick or knife comes out of the center clean.
Don’t worry if there is a little bit of pumpkin pie stuff on the knife/stick. The pie is going to keep cooking for a while.

Place pie on top of stove/oven, which should be pretty warm, and let it cool slowly (on a rack or equivalent).

Eat or refrigerate, then eat.

INGREDIENTS

Dry ingredients:
3/4 cup granulated sugar
1/2 tsp salt plus a pinch
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp allspice

pumpkin-canWet ingredients:
2 extra large eggs
1 regular can of pumpkin stuff (pictured)
12 ounces of 50:50 mix of whole evaporated milk and heavy cream.

DISCUSSION

There are two main features in this recipe. First, the spices are approximately double the usual recommended spices. Second, the usual evaporated milk is partially substituted with heavy cream. You can if fact use 100% heavy cream if you like but the 60:40 to 50:50 mix of heavy cream:evaporated milk works best.

DSC_4468If you live in certain regions of the world, such as Australia, you may not be able to find a can of pumpkin puree. If so, obtain a pumpkin and cook it. Get a small cooking pumpkin for this purpose. Much up the cooked pumpkin and measure out about 15 ounces. You may mix any form of winter squash in there if you like. Some of the best pumpkin pie is only half pumpkin, the rest butternut, acorn, or the squash formerly known as “turk’s head.” (The various winter squash may have diverse local names.)

Remember the extra stir just as you are putting the ingredients in the pie shell. The dry spices tend to settle.

To help movie the pie in and out of the oven in the early stages of baking, use a flat cookie sheet in the manner that a pizza paddle is used to manage a pizza. Or use your pizza paddle if you have one.

When putting the aluminum foil strips on the crust, pinch the foil right on there to get it to stay in place and have close contact to avoid hot air circulating around the crust.

Use your favorite crust. I don’t divulge my crust recipe because it tends to enrage people and I don’t need that. But it is very good and very simple.