The global food system, and the agriculture industry that supports it, could cause as much global warming as all human activity has caused since the industrial revolution, new research finds.
Here are a few links for your review.
Film Trailer:
Film Website:
Below: Jimmy & Stephen Schmidt presented Wagyu Short Rib atop a Chanterelle Ravioli.
The “mock’ ravioli was made from paper thin slices of celery root to simulate the “pasta” , filled with chanterelles and hedgehog mushrooms, with Wagyu Beef Short Rib nugget, and topped with a salad of crispy celery root, parsnip, sage, rosemary, shallots, chives, and truffle oil scented Magenta Beet micro greens. * Wagyu Short Ribs were made possible by Dearborn Brands.
Outstanding Chef
Rob Rubba, Oyster Oyster, Washington, D.C.
Outstanding Restaurant
Friday Saturday Sunday, Philadelphia, PA
Best New Restaurant
Kann, Portland, OR
Outstanding Restaurateur
Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia, PA
Outstanding Hospitality
The Quarry, Monson, ME
Emerging Chef
Damarr Brown, Virtue, Chicago, IL
Outstanding Pastry Chef or Baker
Margarita Manzke, République, Los Angeles, CA
Outstanding Bakery
Yoli Tortilleria, Kansas City, MO
Outstanding Wine and Other Beverages Program
Ototo, Los Angeles, CA
Outstanding Bar
Bar Leather Apron, Honolulu, HI
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI
Best Chef: Mountain (CO, ID, MT, UT, WY)
Kris Komori, KIN, Boise, ID
Best Chef: South (AL, AR, FL, LA, MS, PR)
Natalia Vallejo, Cocina al Fondo, San Juan, PR
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Sherry Pocknett, Sly Fox Den Too, Charlestown, RI
Best Chef: Southwest (AZ, NM, NV, OK)
Andrew Black, Grey Sweater, Oklahoma City, OK
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Terry Koval, The Deer and the Dove, Decatur, GA
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA
Best Chef: New York State
Junghyun Park, Atomix, New York, NY
Best Chef: California
Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA
Best Chef: Northwest and Pacific (AK, HI, OR, WA)
Vince Nguyen, Berlu, Portland, OR
Best Chef: Texas
Benchawan Jabthong Painter, Street to Kitchen, Houston, TX
Best Chef: Great Lakes (IL, IN, MI, OH)
Tim Flores and Genie Kwon, Kasama, Chicago, IL
]]>HOSTED BY SCHRAMM’S MEADERY
MENU PAIRINGS BY JIMMY SCHMIDT
ASSORTED TINY TASTES
Artichoke & Castelvetrano Olives Tapenade Crostini
Ahi Tuna Tartar Chips, Glazed With Chilpotle Aioli
BBQ Glazed Malpeque Oysters
Smoked Salmon Grilled Boirson Black Bread Bites
St. Ambrose Draft Mead “Razzputin” & “Rhythm & Blues”
DINNER
Ginger Seared Sea Scallops
Roasted Fennel, Red Endive, & Pea Tendril Nest
Cloaked with Fennel Pollen Emulsion, Crispy Shallots
Golden Coast Mead “Wildflower Sour”
Smoked Slow Cooked Wagyu Shortrib
Morel Mushroom & Root Vegetable Gratin
Splashed with Blackberry Gastrique, Crispy Sage & Parsnips
Schramm’s Mead “A Smoke of Fortune”
Cherry, Boysenberry, Raspberry, Black Currant
DESSERT
Nocturn Double Dark Chocolate Pot
Topped with White Chocolate Frozen Crema, Red Caramel Drizzle. Lucky Salt
Triaxial Meadsmiths “Burst and Bloom” Black and Red Raspberry Mead
FOODS By Chefs Jimmy Schmidt & Brian Recor
]]>PHOTO CREDITS Taylor Johnson @allthatandthensomm / @tayrene0122
Mead is a fermented alcoholic beverage made from honey and water, and sometimes with added ingredients such as fruits, spices, grains, or hops.
The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.
Mead is one of the oldest alcoholic beverages known to man, and was first made in ancient times.
Here are definitions of some mead specific terminology you will see on the rubric:Traditional – A mead made without any fermentable or flavoring ingredients other than honeyMelomel – A mead made with fruitCyser – A mead made with applesMetheglin – A mead made with spicesPyment – A mead made with grapesBraggot – A mead made with grain, traditionally barley malt. A hybrid style of mead and beer
My son’s an expert and finding the best and the biggest in the woods!
SETTING THE FLAVOR OF MORELS FREE
TODAY’S LESSON: Nothing is as delicious as fresh morel mushrooms sautéed in sweet butter but how can you enjoy the flavor without all the fat? The trick is in the technique and we’ll show you a couple of methods tobring out that special morel taste.
WHY IT TASTES SO GOOD: Mushrooms are mostly water which contains almost all of the distinct flavor profile. Cooking techniques which concentrate these juices will intensify the flavor of the morel. Besides the direct mushroom taste, the use of high heat during cooking will caramelize the natural sugars to produce that wonderful, deep-toasted flavor. The overall combination of these two flavors produces that incredibly rich morel mushroom flavor.
ADVANTAGES: Cooking with low or no fat obviously has its health advantages but also allows the subtle flavor of the mushrooms to come forward no longer covered by the taste of heavy fat. Morels are low in calories with lots of fiber, some vitamins, minerals and, most importantly, that great taste.
HOW TO SELECT PERFECT MORELS: Wild morels can be a number of different species which will result in slight variations of flavor and texture. Select the best by freshness as noted by full, plump stems. The texture should be pliably supple, never dry or soggy. Avoid crumbly paper-like mushrooms which will disintegrate when cooked. Store in a paper bag with a few holes poked in it for ventilation, in the coldest part ofthe refrigerator. Use within a few days to enjoy them at their peak.
TRICKS OF THE TRADE: Mushrooms are like sponges. Clean the mushrooms by trimming the stems, then brushing away the dirt with a stiff, small brush, such as a toothbrush. If they are dirtier, rinse well under slowly running cold water, one by one, and immediately drain in a colander. NEVER soak or submerge in water. Dry
in a lettuce spinner or on paper toweling well. The trick to concentrated mushroom flavor and cooking without steaming is to keep the mushrooms dry.
Morel Mushroom & Wild Ramp Blini
Makes 4 servings
4 Rye Blini, cooked recipe follows
1 tablespoon unsalted butter
8 ounces fresh morel mushrooms, cleaned and stems trimmed as necessary
16 small ramps, pull off coarse outer skin, trim roots and rinse as necessary
Porcini sea salt
ground Telecherry black pepper
1 tablespoon snipped fresh chives
2 tablespoons creme fraiche
2 tablespoons Purple Haze goat cheese
To Make:
Position the cooked blini in the center of each warm serving plate.
In a medium skillet over high heat add the butter cooking until it starts to brown. Add the morels cooking until seared on all sides, about 3 minutes. Add the ramps cooking until wilted and tender, about 1 minute. Add the chives. Season to taste with Porcini salt and black pepper. Remove from the heat. Position the morels atop the blini. Artistically position the ramps atop the morels.
In a small bowl combine the creme fraiche and goat cheese. Spoon the creme fraiche atop the ramps. Serve.
Created by Chef Jimmy Schmidt
]]>
In 2021, the latest year for which ReFED’s food waste data is available, 33.8 million people lived in food-insecure households in the US, according to the US Department of Agriculture, including 5 million children. Still, less than 2% of the excess food was donated, ReFED reported. While 18% was composted and nearly 9% recycled into animal feed, about 36% of the surplus food went to landfills.
“We are not making anywhere near the progress we need to be to reach the 2030 goal,” said Dana Gunders, executive director of ReFED. The organization aims to reduce food waste by half by 2030 compared to 2016 levels, in line with goals set by the United Nations and the US.
In addition to exacerbating food insecurity, food waste is a major emissions culprit, and by some estimates generates about 8% of all human-caused greenhouse gases. ReFED estimates that the 2021 surplus accounted for 372 million metric tons of carbon dioxide equivalents, or about 6% of total US emissions.
Despite the dire numbers, the newest data does mark an improvement in measurement for a waste stream that is notoriously difficult to track. ReFED’s new model updates earlier years’ numbers and makes use of reported data from grocery stores to estimate retail waste. (The organization previously used two older datasets, relying on information from 2008 and 2012 — one from the USDA and one from an industry report.) The updated data shows retail waste is about half of previous estimates. “There’s hope that we’re making more progress than it seems,” Gunders said.
But the very nature of food waste, which is usually tossed into one of many piles of unmeasured garbage, means that estimates are needed to make up for significant gaps in data. “We’re not separating, we’re not measuring, we’re throwing it out in different places,” Gunders said. Even figuring out total food produced is difficult.
ReFED’s latest numbers are its best effort to fill in some of those gaps, drawing on more than 80 data sources, including the updated retail numbers. But Gunders recognizes there is still plenty of room for improvement. “I’m optimistic that we’ll get better at capturing it,” she said.
Other groups providing food waste estimates include the US Environmental Protection Agency, which published its own numbers this month. It estimates that in 2019, the US wasted 66.2 million tons of food, most of which went to landfills. Gunders notes that the EPA does not include farm-level waste and measures manufacturing waste differently than ReFED.
To address the underlying problem, experts say the most important change in developed countries like the US will have to be one of mindset and cultural expectations around food, where cheap abundance is the norm. ReFED proposes 42 food waste solutions, with a public information campaign at the top of the list. Such a campaign would need to be government-funded and should run for at least a decade, Gunders said.
In the meantime, investors have poured money into technologies to reduce waste in every sector, and there are plenty of tips available for people who want to throw away less, from buying more frozen vegetables to keeping foods beyond “best by” dates that indicate quality not safety. But getting businesses and consumers to stop throwing food away is a major challenge.
“There are lots of little nudges and incremental improvements that you can make,” said Liz Goodwin, senior fellow and director of food loss and waste at the nonprofit World Resources Institute, “but until we really value the food, it’s not going to happen.”
]]>New research calculates how much climate change our food system could cause and how to avoid it.
The planet has already warmed by about 1.1 degrees Celsius since preindustrial times. That might not seem like much, but it’s the primary driver of more extreme weather and a cascade of other dangerous effects from climate change. Under the current status quo, greenhouse gas emissions from our food system alone could warm the planet by an additional degree. That’s enough to blow past global climate goals set under the Paris agreement and significantly intensify climate disasters.
Fortunately, there are ways to prevent that grim scenario, according to the research published today in the journal Nature Climate Change. But we’ll have to rethink the way we farm, eat, and handle our food waste.
We’ll have to rethink the way we farm, eat, and handle our food waste “Everybody eats,” says Catherine Ivanovich, lead author of the new research and a PhD candidate at Columbia University. Considering the environmental impact of our food is “important as we look into the future in terms of supporting a global population, while also maintaining a secure climate future,” she says.
Ivanovich and her colleagues poured through assessments of how much pollution different food items produce and then modeled how much they each contribute to global warming through 2100. All in all, if the world continues to produce and consume food in the way that it does today, the food sector alone could cause the planet to heat up an additional 0.9 degrees Celsius.
A few food groups in particular are responsible for a whopping 75 percent of that global warming. They’re foods that are high sources of methane, a powerful greenhouse gas that is 80 times more potent than carbon dioxide in the first couple of decades after it’s released.
Beef and other ruminant meat, a category that includes hoofed mammals with four stomach compartments like goats and sheep, are at the top of the list when it comes to causing climate change. Rice and dairy are next, the other two food groups responsible for a whole lot of methane emissions.
This is how cows became notorious for their gas. When they burp, they let out methane. Their manure also releases methane and another potent greenhouse
gas, nitrous oxide. But people are still at fault; global meat consumption rose by 500 percent between 1992 and 2016 along with growth in population, incomes, and the adoption of more Western diets across the world.
After ruminant meat, rice is the food item responsible for the most global warming. Flooded rice paddies are a breeding ground for methane-producing microbes. And rice is a staple food for much of the world, which is also why it has such a big environmental footprint. But on a per-calorie basis, rice and other plant foods are much less greenhouse gas intensive than animal foods.
The authors of the new research highlighted three big steps to take to limit greenhouse gas pollution from food, strategies that could cut their global warming potential by more than half.
The trickiest of those tactics is for humans to adapt to the climate risks we face by altering our diets. In this case, the researchers aren’t asking for anything extreme or even for people to eat vegetarian. Their modeling, which found a 55 percent reduction in the food sector’s contribution to future global warming, is based on people following healthy diet recommendations from Harvard Medical School. Those recommendations include a protein-rich diet that cuts down on saturated fat and cholesterol. That might entail residents of more affluent countries reducing their meat consumption, while people experiencing poverty might increase how much meat they eat. And Ivanovich is quick to say that any changes in diet need to respect cultural traditions.
“There’s never going to be one silver bullet”
Changing systems for how we produce food and treat wasteis just as important. About a third of the world’s food production is lost or wasted, which then goes on to generate methane emissions in landfills. Throwing less food out will be crucial for efforts to tackle climate change, and that can be achieved through relatively simple fixes like retailers offering products in smaller packages.
There are more complex efforts to genetically engineer rice or produce cattle feed that reduces methane emissions. And while those technologies could play a role in limiting climate change, they need to be balanced with other strategies that get us away from the “business as usual” that got us into a climate mess in the first place.
“There’s a valid concern that if we get too hung up on a technological fix, then we might ignore the other behavioral and policy interventions that we need,” says Brent Kim, a research program manager at Johns Hopkins Center for a Livable Future and who was not involved in the new research. “There is absolutely a role for technology, but I think that has to be considered holistically. Climate change is such a severe and urgent problem, there’s never going to be one silver bullet.”
It’s that time of year, y’all! The Oscar season of the culinary industry is upon us, and we’re here to join the fun with a brief yet highly informative history of the James Beard Awards!
And, what better way to start than by learning a bit about the man himself, James Beard?
Born May 5, 1903, in Portland, Oregon, Beard was destined for food greatness.
As a young lad, baby Beard and his family spent summers vacationing at the beach in Gearhart, Oregon. Like many Portlanders, the Beards lavished on coastal offerings, cooking meals with the day’s bounty (you know Beard acquired a taste for some spectacular flavors early on).
Later in life, after expulsion from Reed College, Beard spent time traveling and pursuing a career in theater and acting. After realizing his dream of acting wouldn’t pay the bills, he leaned into his food-centric background and started a catering business and a little food shop called Hors d’Oeuvre (some things never change).
One thing led to another, and his culinary career began to blossom—in the 1940s Beard published two rather popular cookbooks, Hors d’Oeuvre & Canapés and Cook it Outdoors, before briefly serving in the US Army during WWII.
Post-service, Beard returned to New York in 1945, continuing to write cookbooks and making a name for himself within the culinary community.
By 1946, Beard was starring in the first cooking show on national television with his series, “I Love to Eat,” on NBC. This catapulted his career, making him one of the first celebrity chefs as we know them today.
Beard was on the map in the budding US culinary scene, contributing to many food-related publications, shows, and radio, and even ran his restaurant in Nantucket. This man was unstoppable, influential, and the “It boy” amongst foodies nationwide.
Later, he opened the James Beard Cooking School, where he settled his career and taught for 30 years while continuing to write cookbooks until he passed away on January 21st, 1985.
So, How Did the James Beard Awards Start?
There’s no denying that James Beard pioneered the US food scene. We wouldn’t be where we are today without his influence. This is why Beard’s friends and colleagues, including cooking school founder Peter Kump, fundraised to buy his estate and launch The James Beard Foundation (JBF) in honor of his death.
Since its official opening in 1986, The foundation’s mission has adapted, but it’s always aimed to be a center for celebrating and developing culinary arts.
Under Kump’s direction, the foundation served annual dinners and events to help fundraise, celebrate and elevate new culinary talent, and maintain Beard’s home as the center for America’s food community.
In the 90s, the James Beard Awards for excellence in food and beverage and related industries came to fruition, directed by Melanie Young.
In an article written for Eater, Young shared the backstory of the awards. At the time, other award programs already existed but were undergoing a series of changes, creating a perfect opportunity for JBF to launch its own award program.
With funding and backing, Kump sought to create the nation’s most significant award program for culinary professionals—including bringing back the Who’s Who of Cooking in America, formally an award segment published in Cooks Magazine that ended in 1990.
“The foundation sealed a deal with Bonnier Corp. to take over Who’s Who of Cooking and renamed it the James Beard Foundation Who’s Who of Food & Beverage in America to give it a broader representation of the industry and its leaders,” Young wrote.
Originally, the goal was to announce winners of The James Beard Awards around Beard’s birthday on May 5th, with the first awards granted in 1991. Over the next five years, the JBF Awards incorporated Journalism, Broadcast, and Restaurant Design.
The awards had a slow start. The ceremony was even broadcasted on the Food Network for a few years, starting in 1994, but the network canceled the contract due to a lack of interest. But through perseverance and a growing desire for celebrity chefs and stardom, the Awards persevered, evolving into the high honor we know today.
How Do the James Beard Awards work?
It’s easiest to understand how the James Beard Awards work by first outlining the different award programs and achievement awards.
The 5 Award Programs include
1. Book
2. Broadcast Media
3. Journalism
4. Restaurant and Chef Awards
5. Leadership Awards
The Achievement Awards include
1. Lifetime Achievement
2. Humanitarian of the Year Awards
The James Beard Award nominations and elections are overseen by the Award Committee, a volunteer-based group consisting of the chairpersons of each award program, members of the Foundation’s Board of Trustees, and at-large members from the food and beverage, food media, and related industries.
Then, each award program is administered by a volunteer-based subcommittee, reporting to the Award Committee. These volunteers agree to two-year terms and are ineligible for nominations in the award program they serve—though they could be nominated for an outside award program.
The Awards Committee and the subcommittee must agree to the JBF code of conduct, conflict of interest, and non-disclosure forms.
Around October, the James Beard Awards runs an open call for entries and recommendations for the Media Awards, including Book, Broadcast Media, and Journalism, and the Restaurant and Chef and Leadership Award programs.
Anyone with $75 to spare can submit a nomination if the person, restaurant, or business meets the award program guidelines (in an effort to raise diversity, they’ve started waiving the $75 fee in some circumstances).
Once the open call period ends, entries and recommendations are reviewed for eligibility by the committees.
Then, the James Beard Foundation website states, “The voting body, including judges chosen for their expertise per program, then review and vote on the entries to determine the nominees and winners, as applicable to each program.”
The Lifetime Achievement and Humanitarian of the Year awards are not open for public nominations. These awards are given to candidates who are researched and recommended by members of the Award Committee, subcommittees, and judges from all award programs.
To maintain transparency, the JBF website shares all the information about who is on the different committees. You can see who’s on this year’s committees here.
In recent years, the James Beards Awards received some heat around a lack of diversity and allegations against some nominees, influencing the award program to change its rules and regulations.
The award program has expanded the subcommittees and filled vacancies to represent the US population’s diversity. They also changed the Leadership Awards to allow for open call nominations, as it is today, and other efforts to become a more aware and inclusive award program.
This year, the revamped and more-inclusive James Beard Awards are well underway, with the Restaurant and Chef semi-finalists announced this past January and nominees to be announced at the end of March.
The buzz of the James Beards Awards will last until June 5th, when winners will be announced.
A nationwide award program honoring our industry is essential, and it’s great to see new faces and restaurants acknowledged for their hard work and dedication. So long as the foundation continues to work toward a more inclusive award program—we’ll continue to love the Oscar season of the culinary industry!
ABOUT THE AUTHOR
Ashley McNally likes to cook, loves to bake, and is always dreaming of her next meal. With over 13 years of experience working in various roles within a restaurant — McNally has made a home in hospitality.
LUCKY’S JOB 1 = GREAT TASTE!
Great Food Nourishes the body, the mind and the soul!
It provides life and the reason to live!
Lucky’s Foundation is Great Beef
Cows have the unique ability to capture and absorb the micronutrients from the plants of the pasture and convert it to animal protein to nourish our human lives. The Wagyu-Angus breed has the unique ability to produce more Omega fatty acids than other breeds and disperse these benefits throughout their muscle structure for our benefit and enjoyment.
Noble Ingredients such as Gulf Shrimp, and Local Fish capture rich aqua micro nutrients through their diet converting to marine based proteins as well.
The plant world provides so many wonderful nutrients to enhance our lives. Vegetable rich in Carotenoids, Flavonooids, Polyphenols and Catechins are essential to the health of our microbiome and so many of our active body functions.
Noble grains such as basmati rice and protein rich lentils are combined to achieve a complete plant based 20 amino acid protein. Culinary techniques cook the grains to make complex carbs for better nutrition and blood sugar control, while reducing those pesky lectins (see below,,link)
The Botanical plant world has a lot to contribute with tasty spices that deliver rich flavonoid polyphenols to elevate the flavor of the dish and nourish your body. Turmeric, Ginger, Chiles, Black Pepper, Cumin, Coriander and many, many more make up our Lucky Spice Blends laced through all our dishes.
Don’t forget healthy fats that also fuel our bodies. Omega rich Wagyu Golden Culinary Oils are in our great candles, pretty to look at and tasty for dipping our bread. A2 Cow Butter with micronutrients, MCT rich Coconut Oil, and of course Polyphenol rich Olive Oil round our Lucky’s Pantry.
Sip Soar Restore with Lucky’s Twisted Classic Cocktails that are enhanced with botanical enriched restorative syrups for taste and nutrient delivery in your now guilt free – good for you cocktail!
WHY FIRE……
In “Catching Fire” by Richard Wrangham, Fire is presented as kindling the evolution of the modern human by breaking down protein and other nutrients to make them more bioavailable to our digestive system. It radically decreased the time our ancestors spent on collecting, chewing and digesting food for nutrients to survive.
Yes, raw food has more nutrients than cooked food BUT most raw nutrients are less or not even nutritional available without cooking. For instance it is absolutely necessary to cook Carotenoids such as carrots, tomatoes, peppers, corn as the only way to make their nutrients BIOAVAILABLE to your body.
WHY SMOKE…
Smoke led us to the fire that transformed us as a species. Smoke is excitement and when we catch it we can transform it into delicious flavor. LIVE SMOKED Wagyu Beef Short Ribs captures being inside the smoker while enabling you to dig right in. LIVE SMOKED Twisted Cocktails takes you right inside the fire charred barrel that has tamed wild liquor spirits into delicious. Marshmallows on fire atop the Twisted Smores takes us back to out childhood campfire fun. Smoke goes hand in hand with Fire, harnessing the flavor and nourishing benefits of delicious natural foods.
Lucky’s LIVE Smoked Wagyu Short Rib
HOLY TRANSFORMATION..
In the beginning, first comes the cure, the secret blend of Lucky’s Famous Red Spices with all the fixings that takes the wonderful Wagyu Beef to the next world of flavor sensation that everyone loves. Originating in the Fertile Crescent in the beginning of history the spices complete the protein structure thus preserving flavor, texture, color, and nutrition.
Second comes the low and slow wood smoke. The Wagyu cured cuts are hung to expose all surfaces to the subtle scent of the flavorful smoke, for hours and hours, gently merging the rich flavors of the Red Spice Cure surrounded by wisps of Apple and Hickory Smoke.
Third, the Slow & Low cooking for 12 to 24 Hours achieve the rich Umami Flavor and Silky Fork Tenderness. Then and only then, it is ready for Lucky’s Classic & Innovative food creations.
This HOLY TRANSFORMATION is a journey of Tender Love. From Harvest to Aging to Red Spice Curing to Hickory Smoking to Low & Slow Cooking only takes about 60 days!
See more at http://luckysfiresmoke.com/. Also https://luckyslafayette.com/gallery/
WHY DOES LUCKY’S COOK SO LOW (TEMPERATURE) AND SLOW?
The “low and slow cooking temperatures”, lower than the temperature in a smoldering fire, melt the Omega rich amino acid marbling and natural connective tissues to delicious sweet silky texture. This “low and slow” is not hot enough to drive out the natural juiciness, thus preserving the incredible aged Wagyu flavor and texture. “Low and slow” also delivers more flavor and better texture while breaking down the proteins for more absorption and better nutritional delivery to our body.
LUCKY’S GREAT TASTE DELIVER SUPERIOR NUTRITION
More Protein & Fiber, Lower Complex Carbs
WITHTOUT – No Wheat, No Gluten, No Soy, Low Lectines
NONE OF THE BAD STUFF!!
The Troublesome Gluten, Wheat, Soy & Lectins……
Yes, Lucky’s menu is completely composed of Gluten Free Ingredients. Our Super Buns reflect our goal to create “better for you foods “ with higher proteins, good fats and lower carbs, all without gluten. We do not have wheat, soy or pork of any type in our kitchen.
As you know gluten is only one protein in a huge family of proteins called lectins. Some lectins are severely poisonous while others are less troublesome to consume. We try to eliminate or minimize these other sources of lectins on the menu as well. It is generally believed that celiac disease could also be stimulated by other lectins not solely gluten.
http://luckysfiresmoke.com/gluten-lectins
Phytic acid is considered an antinutrient because it impairs mineral absorption. Phytic acid prevents the absorption of iron, zinc, and calcium and may promote mineral deficiencies. Phytic acid is mainly found in grains, nuts, and seeds. Foods high in phytic acid include cereals, legumes, and certain vegetables.
Sweet Protein Breads and Buns (Dough Products)
Lucky loves bread and everything made from dough but wheat flour is not so good for you. Not so long ago Congress enacted the flour enrichment legislation in War Food Order of 1943 to add essential nutrients stripped during processes and naturally absent from wheat flour, to offset deficiency cesease syndrome and insure better available nutrition to our population. (See foot note below)
The little Wheat Protein in bread only converts 25% of its protein into your system compared to Whey Protein conversion of 100% into bioavailable nutrients to you.
Lucky’s approach is start with noble seed flours (no wheat no soy no gluten) with cleaner carbohydrates and fiber combined with rich sweet digestible proteins such as wholesome natural milk protein which converts 95% to your system that we use to make our Lucky’s Sweet Protein buns and breads. With more protein and fibers,there are less carbohydrates in these delicious breads,buns,rolls and pastries.
The Bread we Love that Loves Us Back
LOTS OF THE OTHER GOOD STUFF FROM THE PLANT WORLD..
Carotenoids are a class or more than 750 naturally occurring plant pigments that the
results of observational studies suggest that diets high in carotenoid- vegetable and fruits are associated with reduced risks of cardiovascular disease and some cancers,
They are best absorbed with fat in a meal. Chopping, pureeing and cooking carotenoid containing vegetables in oil generally increase the bioavailability of the carotenoids they contain.
Flavonoids are various compounds found naturally in many fruits and vegetables. They’re also in plant products like wine, tea, and chocolate. There are six different types of flavonoids found in food, and each kind is broken down by your body in a different way. Flavonoids are rich in antioxidant activity and can help your body ward off everyday toxins. Including more flavonoids in your diet is a great way to help your body stay healthy and potentially decrease your risk of some chronic health conditions.
Catechins are a class of flavonoids – plant-based chemicals that help protect plants from environmental toxins, repair damage, and give certain foods, such as wine, tea and chocolate, their color and taste. They’ve also been found to have powerful antioxidant effects in people.
SUPERIOR COOKING TECHNIQUE TO DEVELOP NUTRITION –
EXECUTED BY LUCKY’S CULINARY ARTIST TEAM
SEE MORE HERE OF LUCKY’S FOOD HERE
Complex Carbs are created by advanced culinary techniques that convert simple blood sugar spiking carbs into slow burning microbiome friendly complex carbs. Complex carbs are the best fuel for our life as a journey not simple carbs that give us a short sprint to the end.
Pressure Cooking is very effective to break down those pesky lectins. Lectins are those plant based human pesticides that can kill us directly, but in our common diet kill us slowly by destroying our gut body friends that make up our microbiome.
Lucky’s Chicken – Poultry Curing and Butter Poaching Technique
** oil vs water based thermal capacity and energy transfer
The thermal energy to cook food travels with less thermal capacity through fats than through liquids. This culinary technique works very efficiently at lower temperature to cook food for our nutritent benefit. This lower energy-lower temperature range drive out less moisture from the foods maintaining better textures, juiciness and or course nutrients.
A broad range of progressive culinary techniques, expand the taste and nutritional benefits of the vegetable world. Lucky’s chases fresh and deep rich flavors from our friends in the plant world so you can love your vegetables as much as you love proteins.
At Lucky’s we love bread, so our approach is to start with the best noble seed flours that have more flavor, more protein and cleaner carbohydrates to make our Lucky’s Sweet Protein rolls and buns. Yes they have bigger flavor and a rich texture because they are packed with better for you nutrients.
Lucky’s doesn’t use wheat flour because unless it is enriched, it really has very little nutritional value, too many carbs and not so good for you gluten.
(Without enrichment the flour is unsuitable for human consumption)
NOTES:
In the 1930s and 1940s specific deficiency disease syndromes were first identified and documented in the United States (Foltz et al., 1944; McLester, 1939; Williams et al., 1943). Based on this new science, in 1940 the Committee on Food and Nutrition (now the Food and Nutrition Board [FNB]) recommended the addition of thiamin, niacin, riboflavin, and iron to flour (NRC, 1974). About that time FDA first established a standard of identity for enriched flour that identified specific nutrients and amounts required for addition to any flour labeled as “enriched” in order to improve the nutritional status of the population (FDA, 1941). The approach of using a standard of identity, which establishes the specific type and level of fortification required for particular staple food to be labeled as enriched, has remained a key aspect of fortification regulations and policy in the United States. These standards have been amended over the years, but they continue as the basis for the addition of thiamin, niacin, riboflavin, folic acid, and iron to enriched flour, with the addition of calcium as optional.
Concurrent with these activities, the nutritional status of Americans was being questioned as a result of the poor nutritional status of young men enlisting for service during World War II. These concerns led to the National Nutrition Conference for Defense in May 1941, convened by President Roosevelt. An outcome of this conference was the recommendation for flour and bread enrichment using the existing standards developed by FDA (Quick and Murphy, 1982).
Although the original FDA standard was not amended to include bread for several years, the enrichment of bread began in 1941 as a result of discussions among FNB, AMA, FDA, and the American Bakers Association. The voluntary cooperation of bakery-associated industries led to 75 percent of the white bread in the United States being fortified by the middle of 1942 (Quick and Murphy 1982). The first War Food Order, enacted in 1943, stated that all flour sold for interstate commerce would be enriched according to FDA standards.
Read more at https://www.healthline.com/health/what-are-flavonoids-everything-you-need-to-know
ALLERGENS WE AVOID OR IDENTIFY
]]>By Akito Tanaka, Dylan Loh, Jada Nagumo and Pak Yiu
JULY 22, 2022
https://asia.nikkei.com/Spotlight/Feeding-Asia/Asia-s-new-food-frontier-The-rise-of-edible-tech
Every Thursday night, at an invitation-only event in an upscale Singapore hotel, a small group enjoys a four-course dinner while watching videos about an unfolding environmental crisis.
Menus in the dimly lit room at the JW Marriott are designed to highlight the environmentally destructive impact of industrial cropping and livestock breeding.
Corn is served three ways to evoke deforestation, while a dashi broth is poured over colorful vegetables and seaweed to represent rising sea levels.
Then comes the main dish: chicken nuggets, served with maple waffles and a Chinese-style bao bun. Guests put down their wine glasses, slice the meat carefully into bite-sized pieces and linger on the taste.
The ceremony is a sign that the nuggets are far more than standard fast-food fare: No chicken died to make them. They were created from stem cells, made by a U.S. startup and, so far, available only in Singapore.
Silicon Valley foodtech unicorn Eat Just is selling its meat in the world’s only nation to have approved the commercialization of lab-cultivated chicken.
The Marriott meal is an early taste of a food technology revolution whose advocates say could feed Asia’s fast-growing population, curb damage to the planet and eventually cost less than traditional meat.
“We could theoretically grow anything that might come from plants or animals, from cells instead,” Isha Datar, executive director of cellular agriculture research institute New Harvest, said in a talk.
“Vanilla doesn’t have to be rainforest-farmed, egg whites don’t have to come with the yolk, foie gras can be completely cruelty-free, and leather and silk don’t have to come from the back of an animal or the home of a silkworm.”Isha Datar
Food inflation in Asia, where more than 1.1 billion people lacked access to adequate food last year, is hovering near its all-time high and not expected to ease any time soon.
The region’s population is projected to increase by 700 million in the next three decades. Widening income gaps, supply chain disruptions and extreme climate conditions are causing price surges and accelerating a food security crisis long in the making.
Asia is home to ideas still in early stages of research but potentially transformative in feeding more people, with fewer resources, in the decades to come. Innovations such as lab-grown meat and 3D-printed food are at the forefront of efforts to rethink how, and what, we can feed the region’s next billion.
By 2030 alone, Asia is expected to add 250 million people to its current population of 4.6 billion.
By then, meat consumption will increase by 18%, but agricultural production will grow only 2% or less, according to a joint report by the U.N.’s Food and Agriculture Organization and the Organization for Economic Cooperation and Development.
Around 65% of the world’s middle class will be living in the region by 2030, according to a report by PwC, Temasek and Rabobank. Total spending on food in Asia is expected to double to $8 trillion, the report said, adding that “Asia is unable to feed itself.”
The numbers are opportune for investors with deep pockets and big ambitions. Temasek, a Singapore state-owned investor, has said traditional food solutions can “no longer meet the world’s demands.” It has committed more than $8 billion to foodtech since 2013.
Some of that has been poured into Eat Just, which has also received funding from Mitsui & Co. and Khosla Ventures, as well as private investors such as Yahoo co-founder Jerry Yang and Salesforce co-founder Marc Benioff.
Valued north of a billion dollars, the company has raised more than $800 million so far. And as food prices have soared, it has received more attention from investors. “In the last three months, I got more phone calls, more emails, more direct messages, more introductions, more interest than I ever had at any time,” Josh Tetrick, co-founder of Eat Just, told Nikkei Asia last month.
On a sunny Singapore afternoon last fall, in the trendy heritage neighborhood of Tiong Bahru known for its famed hawker center, Loo Kia Chee received a phone call. It was someone from Eat Just offering a limited-time collaboration with its cultivated meat division GOOD Meat, to serve up their nuggets with his curry.
“I was surprised,” Loo recalls. “I was the first one to get picked for doing this in Asia or the whole world,” and “before that, I didn’t know about the cultivated meat.”
This spring, Loo made history by becoming the world’s first hawker stall to serve lab-made chicken. Customers flocked to Loo’s Hainanese Curry Rice, his popular lunchtime haunt, for the novel treat.
Loo said he thought it tasted “like normal chicken … (and the similarity to conventional chicken is) I think 98%.”
Asked if he might make the cultivated meat his signature dish some day, Loo seemed receptive to the idea. “If the price challenges [that of conventional meat],” he said, “I will use it.”
Animal agriculture in the Asia-Pacific region is responsible for 14.5% of global warming according to the FAO – more than the transportation sector. It also consumes a significant portion of the region’s land and water.
Globally, more than 70 billion land animals and one trillion fish are killed each year for food.
Advocates for food technology argue it could play a crucial role in easing these problems.
“Foodtech has the potential to … reduce the pressure on land usage from crop and animal agriculture, reduce water consumption, increase yields to meet demands without resource limitation and improve the nutritional profile of products,” said Gautam Godhwani, managing partner of Good Startup, which invests in alternative protein companies.
Eat Just is among the pioneers of these technologies.
Lab-grown chicken is born of cells from a biopsy, an egg or even a feather.
The meat grows as the cells multiply in a stainless steel tank called a bioreactor. They feed on a broth that contains nutrients like carbohydrates, amino acids, minerals, fats and vitamins. “Instead of growing the entire animal, we only grow what is eaten,” Eat Just said in a statement.
“This means we use fewer resources … completing growth in weeks rather than months or years. Then, the harvested product can be used by chefs in multiple final formats, from less structured crispy chicken nugget bites, savory chorizo and sausages, to more textured products such as shredded chicken or grilled chicken breast.”
Eat Just has offered to consumers iterations aside from the nugget, including satay, or grilled chicken skewers.
Still, these remain early days for the industry. Even foodies in Singapore, the world’s only country to approve the sale of lab-grown meat, will have to wait a few years until Eat Just’s meat is readily available at the city-state’s famed street-food hawker stalls.
Eat Just’s samples are available through invitation-only events, pop-up tastings, and limited offers of food delivery.
A Nikkei Asia reporter invited to the Marriott tasting in Singapore said the nuggets differed only slightly from traditional meat in that they were “unnaturally smooth” while also being softer and less chewy. He said the satay, served up for the first time this May, looked and tasted even closer to traditional chicken than the nuggets.
“A very concrete goal of our company is to, in our lifetime, have a system where the majority of meat doesn’t require slaughter and deforestation,” said Tetrick, best known in the U.S. for commercializing a liquid “egg” product made from protein-rich mung beans.
His company is also working on beef. The red meat is the top driver of deforestation, according to conservation organization WWF, causing more than double the forest conversion generated by the next more damaging crops such as soy, palm oil and wood.
“If cattle were a country, it would rank third after the U.S. and China with regards to greenhouse gas emissions.”
Currently producing less than 1,000 kg of cultivated chicken a year, Eat Just is planning a new facility in Singapore that will help scale to tens of thousands of kilograms annually, Tetrick said.
The company expects to achieve cost parity with conventional meat, or become even cheaper, this decade.
Any research funded and developed in Singapore could be scaled to help feed the rest of Asia, where a fast-growing population is coping with rising rates of hunger and malnourishment in the face of surging food prices.
More than 489 million people in Asia were severely food insecure last year, meaning that they had run out of provisions. That is an increase of 112.3 million people in two years in this region alone.
Food prices are expected to keep rising not only in Singapore, but across the region, making self-reliance the latest buzzword.
]]>
Also known as Tasmanian Pepper or Tasmanian Pepperberry. This is not a true peppercorn, but a berry from the rainforest shrub tasmannia lancelota. Berries have a hot crunchy seed cluster at the center. They have a sweet, fruity spice with sharp heat, reminiscent of black pepper. Powerful, yet floral, berries have a pink/purple hue on the interior which distributes when ground. A sweetness first, then lots of heat, these berries have a big flavor. Expect from Australian Mountain Pepper distinctly different sweet and spicy flavors in addition to traditional characteristics of a classic black pepper. Use this powerful pepper on a variety of meats, roasted vegetables, in salad dressings or in marinades.
Both the peppercorns and leaves of the Australian Mountain Pepper plant are known for their inherent antimicrobial properties.
View the Peppercorn Information
]]>