In this video , UK Professor Michael Crawford discusses the impact of factory farming and modern meat production, which he says should more rightly be called “fat production.”
+ Blog Categories
At Bon Appétit, we’ve let the powerful union of simplicity, taste, and nutrition guide our menus for a long time. So we were pleased to see that yesterday the U.S. Department of Agriculture replaced its complicated Food Guide Pyramid with a new, elegantly simple “My Plate” graphic. This new icon boils down what many consumers felt were complicated scientific messages into a clear snapshot of what your dinner plate should look like for good nutrition: more than half your plate should be filled with vegetables and fruit, and the other half with grains (mostly whole) and protein.
Silky Sea Palms (seaweed) and California Kombu (kelp) This summer, Director of Specialty Culinary Programs Jim Dodge and longtime Bon Appétit friend and author Raghavan Iyer toured the country to help host Bon Appétit Management Company’s Vegan Chef Trainings. I joined the Northern California Training, held at eBay’s headquarters in San Jose. It was a fun and flavorful affair! It was especially exciting to see the variety of ingredients with which Bon Appétit chefs cook. Many, such as seaweed, house-made seitan, and nut butters, are less mainstream but nonetheless nutritious and delicious. In this post, I include two of my favorite recipes from the Training. Please enjoy and let us know what you think!