A Christmas in Colombia

This was the first Christmas that I have ever spent away from my home and family. It was a year of trials and tribulations, and I was in serious need of sleep, sun, and a chance to recharge. So where did I go? Brushing off a flurry of well intended warnings, I flew to Colombia to spend the holidays. Despite being in a tropical climate and not seeing the white stuff, I was still in the holiday spirit as the streets, restaurants and public spaces are all ornately decorated and twinkling lights dance down the sides of walls, and hang from the trees. 

So the obvious question….what did I eat on Christmas? After a long night of dancing till sunrise, the logical decision for the day was to head to the beach for some seafood soup to recover, which is what we did. The restaurant I was taken to, is beautiful. Open air, thatched roof, and huge tables and chairs out of repurposed tree stumps. 

Since my Spanish is beyond elementary, I have been treated to a surprise at every mealtime as my food is ordered for me. This has worked out quite well as I have been exposed to items that I might have otherwise stayed away from. Such as the seafood soup that was placed in front of me with the head of a crustacean staring back at me. Just call me Anthony Bourdain (who also recently visited Colombian btw). 

Hot sauce was drizzled liberally, lime wheels squeezed, and with a plate of warm coconut rice handed to me, I grabbed a fried plantain and used it to scoop out a healthy first bite. While I call myself “a recovering vegetarian”, and still am getting used to funky textures and tastes that are new to my palate, I enjoyed the soup very much. The consistency was more of a stew, and reminded me of a super sized ceviche. I polished off 90% of the soup easily, but when faced with the task of consuming the little guy on top, I had to admit I wasn’t ready for the challenge and passed him on to my obliging dining companion. 

The remains….

During the course of the meal, a woman selling homemade candy passed through the restaurant. She carried them in a large and heavy bowl which she balanced skillfully atop her head. We got two different varieties. One was a sticky ball of molasses and a grain that I couldn’t identify, my best guess is amaranth or sorghum. The other was a slice of toasted coconut skin, filled with a sticky grated coconut mixture. 

All in all, my Christmas breakfast was all that this foodie could have asked for this year. 

Why not be different and make it a "green" holiday season???

Try as I might this year, I just cannot seem to get into the "holiday spirit" of being a consumer and trolling the malls, waiting in lines, and stressing out over finding that perfect gift for people. Maybe it's the fact that the holidays seem pushed upon us sooner and sooner each year, making me subsequently rebel so that my disinterest in the holiday gradually increases so much that I wait till a few days before Christmas and then I run around in a mad dash. Maybe I have simply become such a fan of "un-cluttering" my life, that the idea of filling my life and others with more stuff seems so wildly unappealing. Or it could just be my inner hippie consciousness rising to the surface again thinking about everything that is going on in the world. Whatever the reason, I started thinking about previous posts that I wrote on gifts to get a foodie. I wondered if I could still write that post this year. I realized I could, but with a slightly different slant. Here are some beginning ideas that have been formulating in my mind for what to get the foodie in your life this year.

A $12 pack of seeds? $50 to send a goat to a family? $100 to support a woman entrepreneur? Even a gift a little as $20 could irrigate a farmer's land for 2 months! Oxfam America is a global organization working to right the wrongs of poverty, hunger, and injustice. As one of 17 members of the international Oxfam confederation, we work with people in more than 90 countries to create lasting solutions. Oxfam saves lives, develops long-term solutions to poverty, and campaigns for social change. More gift ideas: https://www.oxfamamericaunwrapped.com/all-gifts/
 

 Or spend $20 on a "Foodie's Delight" at Natural Resources Defense Counsel to help grow the local and organic food movement. Keep the foodies in your life happy and healthy with this mouth-watering gift! You’ll be helping NRDC to grow the local and organic food movement and ensure that all of us have access to an abundant supply of healthy, locally-grown food, free of pesticides and other toxins. It’s the perfect way to honor your loved ones’ commitment to delicious food that’s good for us and good for the planet. Check out this and other ideas at: https://www.nrdcgreengifts.org/gifts

My latest obsession: Neem

I used to have someone in my life who lovingly mocked me by saying "so is this the latest twigs or berries that you have discovered from the rainforest?" While it irked me at the time, there was real merit to this statement. Since attending cooking school, my interest in the health benefits of all sorts of vegetables and plants became more of a personal hobby than ever before. So during this past summer when I developed a rash, I naturally shunned the advice of doctors to take prescription medicines, and instead consulted my friend who worked behind the lunch counter at Cosmos market. She directed me to the front of the store where a small display near the cash registers held bottles of herbs, oils and tonics. I can't even recall how many  years I have been shopping at Cosmos. How had I not seen this before? This was my first introduction to Neem. I started by using the oil on my skin. Honestly, the smell is appalling. Sort of combination of garlic and ginger. It took several attempts to wash it out of my clothing. But it did the trick. So then, I got curious. What were the other benefits? Turns out, neem is flat out amazing, and of course, very little research has been done on it. I am sure the list of benefits are longer than this, but here is what I have found out on my own thus far.

• Neem relieves dry skin.
• It soothes itchines, redness and irritation.
• It improves general skin health and immunity, combating bacterial infections, as in acne, boils and ulcers, psoriasis, eczema, scabies, head lice and more.
• Used as hair oil, neem promotes shiny, healthy hair, combats dryness, prevents premature graying and may even help with some forms of hair loss. Neem oil also makes a great nail oil. No more brittle nails and no more nail fungus.
• anti-bacterial; anti-viral; anti-septic; anti-diabetic; anti-fungal
• spermicidal: neem shows great promise as a natural means of birth control.
• Neem helps our body to combat mild infections.
• Neem works as blood purifier. Consuming raw neem leaves or powder helps in eradicating toxins from the blood. 
• It helps in proper healing of wound, burns and injuries.
• Removal of dark circles under the eyes and skin infections.
• Neem is helpful in constipation, indigestion and restoring taste of mouth.
• Neem helps in maintaining proper secretions of liver etc.

I am a complete believer in this plant. I have started taking 2 pills a day for general health, one in the morning and one at night. If you want to learn more about this, I suggest starting your reading here: http://www.neem-products.com/neem-medicinal-properties.html. In my opinion, at approximately $5 a bottle, and all these benefits, what do you have to lose by giving it a shot?

The Hodge Podge returns for a second time!

New England Lobster Rolls at Captain Scotts

It is a rare occasion that finds me home and without plans on a Saturday, however that was the case this past weekend. I was trying to motivate myself to be good and go to yoga, but not being terribly good at my convincing myself. I was however dressed and halfway out the door when my dad suggested that I should join them in a trip to the shore, and with that, all best intentions for a workout evaporated. Quick costume change later, and we were scooting down route two towards New London. I didn't realize that lunch plans were included in this daytrip, and found out that my dad had been doing some research into new locations in his ongoing quest for the perfect New England lobster roll. We pulled into the scenic downtown and found our way to a small street that passed through some old boarded up Dutch style warehouses before dead ending at a parking lot already jammed with cars. The above mural was one of the first discoveries, found in the parking lot, painted on the side of a small structure. 

One thing that will follow me my whole lifetime from being taught at home, is a never ending curiosity about things. Naturally this meant googling Captain Scott to see if he really existed. Thus, a quick bit of history on the fella. According to the restaurant's website, Thomas A. Scott lived from 1830-1907. He moved to New London in 1871 to build the Race Rock Lighthouse with his company. He was featured on "Ripley's Believe it or Not", for an event befitting of a good captain. "In January of 1870, Captain Thomas Scott brought his tug alongside a sinking ferryboat carrying hundreds of passengers in New York's North River. Using his own body, Captain Scott plugged a hole at the waterline of the listing boat. 

Scott's arm which protruded through the hole, was severely lacerated by the ice cakes, but all aboard the vessel were saved."
Ok, enough history...moving on. This place seems to always be busy! There was a line when we arrived, and it never ceased. New people just kept arriving to take the place of those served. The nice thing was that everything moved smoothly and despite the line and nobody seemed to wait more than 5-10 minutes for their order. My parents had one thing on their mind, and that was lobster rolls, so at this point, that is the only thing that I can review! But the rest of the menu looked worth investigating, with crab salad rolls, fried scallop rolls, or whole belly clams also catching our attention. Next time. We grabbed a picnic table in the sun (half of the outdoor dining is shaded for those more careful about their sun exposure than us), and watched the seagulls who were splitting their gaze between us and the incoming fishing boats. Atmosphere was pretty entertaining between that scene on our left, and the Amtrack line on our right. Then came the rolls. 

The regular sized are on either side, and of course the middle one is a large, for my dad.
Buttered bread stuffed with large pieces of fresh lobster, accompanied only by a slice of lemon. So fresh, nothing else needed. There was some coleslaw served with it, but we didn't pay much attention to it, besides a cursory bite for taste. I am new to lobster, and seafood in general, having been a devout vegetarian for the majority of my life. With that disclaimer in place however, I was impressed and will say that I ate 80% of it before letting my dad finish it. Not bad for a first attempt! Around the side of the restaurant is where you can purchase live lobsters, or lobster meat by the pound to take home and cook at home. If that's not your thing, they also had Maine steamers, cod, flounder, Noank oysters, Atlantic Swordfish and littlenecks. Although we saved our appetites for visiting the Salem Creamery at the end of the day, if you want to indulge your sweet tooth immediately, there was also a tempting ice cream list to take note of!!! 

Captain Scott's Lobster Dock, 80 Hamilton Street, New London, CT 06320
(860) 439-1741
Website: http://www.captscotts.com/

To Curry with Love

I am on a constant quest to find the best Indian food. This obsession began in childhood when my family and subsequently friends, frequented Kashmir Restaurant in the South End of Hartford. Since its recent closing, I have been searching, largely unsuccessfully, for something comparable to satisfy my curry cravings. In the past few weeks however, I have made three visits to Bollywood Grill in Glastonbury and have had very tasty experiences. I was too hungry on the dinner visit to take time to photograph my food, but we sampled the Lamb Samosas, Navrattan Korma and Lamb Briyani and accompanied it with an order of Raiti and Paratha bread. My only complaint about dinner was that the waiter confused the level of spiciness in our orders, and I got the spicy one, and my companion was left wishing for a bit more. Since I love spice, I wasn't that upset over this. It was still delicious. 

The buffet is offered 7 days a week from 11:30-3:30. It is $8.95 during the week, and $10.95 on the weekends. The two dollars extra on the weekends means that you are given a glass of champagne along with your meal. The buffet is plentiful by all means. There were two types of soup to start off with. A traditional tomato, and sweet and sour soup. A basket of paratha bread was set up next to it, suggesting a logical paring. 

The remainder of the buffet table was chock full of delicacies such as biryani, saag paneer, lamb, chicken or fish curries, and on the 2nd visit I discovered a wonderful squash dumpling that I couldn't get enough of. The chefs at Bollywood Grill strike me as not only masterfully creating classic dishes full of flavor and spice, but also playfully reinterpreting these dishes with new twists. 

I struggled with getting through a second plate because I wanted to sample every dish that was laid out. So when I got to the end of the buffet where there were desserts, I wanted to explode. But I couldn't give up, because I had spotted a dessert among the traditional offerings that I really felt I needed to sample. It was a mango dessert which tasted like a mango lassi in a pudding/ ice cream consistency. I could have eaten several helpings of this alone! Overall, I will be going back to Bollywood Grill for a 4th, 5th, and many more visits in the very near future. 

A better late than never review of Laetus

I have been sadly negligent in writing about my first visit to the newly opened Laetus restaurant/bar on Asylum Street, and in keeping up with the blog in general lately. The proof of this fact is in the fact that I visited in early spring, and obviously got distracted by summer weather, jazz festivals, vacation time and lots of good meals which I have been diligently photographing and the requisite blog posts which have been piling up in my head.

(note the scarf and jacket!)

If my memory serves me right, my friends and I had found ourselves meandering down Asylum Street one Monday afternoon, on our way to check out the also newly opened Electric Co. when we spied movement inside of the space that most recently held The Asylum Cafe and before that, The Red Plate. All agreed that we should immediately listen to our stomachs and postpone our plans and grab some nourishment.

Quan, the owner of both Laetus and the previous Asylum Cafe has done a stellar job at re-envisioning the space as a Vietnamese Fusion restaurant/ lounge. No longer will we have to stick to visiting Park Street, New Britain Ave, or East Hartford when the craving for pho hits us. Since Laetus is open late, it will also be added to our list of possible late night spots to hit after a night downtown. Who wouldn't rather have Vietnamese food instead of the regular offerings of greasy wings, fast food or pizza?

Some of the things that we tried at the "soft opening" were the shrimp summer rolls. A typical offering at Vietnamese and Thai restaurants, it is usually noodles, sprouts, lettuce or cabbage, maybe mint or basil, and shrimp wrapped in a sticky rice paper shell and served at room temperature. Perfect for summer, maybe hence the name.

Then there was the star of our evening, the pho. The soup is typically a pork or beef broth, so if you do not consume pork products, be sure to inquire! Infact, having worked as a chef, I recommend you always ask in any restaurant and never make assumptions. A large proportion of seafood and even "vegetarian" labeled soups sometimes are made using a pork based stock. The soup was flavorful, served with a side of fresh basil leaves and hot peppers to add to the broth and was highly enjoyed by our group.

We did order another dish as well, which I will put the picture up for you.... but sadly, I cannot recall the name, it good reviews it got from my friend and was a beef and rice noodle dish topped with crushed peanuts. So despite my bad memory, if this is not been reason enough to go and check them out, I will give you two more.

1) It's Hartford Restaurant Week and Laetus is participating!!! Check out their menu for this dining event here and enjoy 3 courses for $20.13: http://media.trb.com/media/acrobat/2013-07/76720877-19052445.pdf.

2) I am sure you have been curious about the definition of Laetus as was I. Google provided me with the Latin definition which means "Happy or Joyful" of which I certainly am at this new addition of awesome and affordable food in downtown Hartford.

Location: 253 Asylum Ave, Hartford, CT / Ph. (860) 216-1964

Website: www.laetuslounge.com 

Event: Fungus & Forage Festival- A Walk on the Wild Side

It’s a day to take a walk on the wild side!

The Coventry Regional Farmers’ Market Fungus & Forage Festival   This Sunday, we honor those gifts generously offered by Mother Nature; specifically mushrooms, and the herbs growing wild beneath our feet generally referred to as weeds. Both enjoy a timeless history which goes far beyond mere culinary delight. In the barn, the Connecticut Mycological Society returns to provide a stunning display of our state’s wide variety of mushrooms. Their members will be available for discussion and the 3 Foragers will lead free identification walks at 12:00 and 1:00, focusing on edible wild foods. While at the barn, stop to chat with the folks at Connecticut Herb Association and learn about their mission to share herbal information. Their members will lead weed walks at 11:30, 12:00 and 1:00 to discover and identify local herbs that traditionally have been used as medicine and food. Maggie's Farm will be talking about and demonstrating mushroom growing at their tent from 12:30 to 2:00. They’ll bring shiitake and oyster mushrooms for sale. In the market field, you’ll find CT NOFA (Connecticut’s branch of Northeast Organic Farming Association) whose members are supportive of practices that encourage a healthy relationship with the natural world and ecologically sound farming. They can also show you how mushrooms can be grown in compost material! At Joan Blade Johnson and Melanie Johnston’s booth, you can see how natural dyes from foraged local flora can be used to make art. Our own yards are a great source of plant materials that can be easily gathered and used for fabric dyeing.  Roots, nuts, flowers, bark, and lichens are just a few of the natural materials that can be used for dyeing. Creating rusted artwork from foraged (recycled) materials is satisfying and organic… stop by to learn more! Note: Image borrowed from: https://sites.google.com/site/smutheoryoft/

Article: "20 Foods to Always Buy Organic (Even if you're on a Budget)"

I read this today and thought it was useful information to share with blog readers, especially with all the monsanto news lately. So, taken from Luz Plaza's article, here are the 20 foods that you should always strive to purchase organic and the reasoning behind them.

Grains

Conventional grains are known to contain 15 pesticide residues according to the USDA Pesticide Program. They have even been known to carry carcinogens and neurotoxins that are linked to many health problems. Why buy them organic? Organic whole grains can reduce the risk of chronic diseases, stroke and heart disease.

Soy, Tofu and Edamame

Be aware that 90% of soybeans sold in the United States are genetically modified. Always buy organic to avoid toxins such as chlorpyrifos and malathion. 

Milk

If you drink cow's milk, you are probably already aware that 20% of all cows are given rBGH, the genetically engineered hormone. Organic milk, especially for kids should be a no-brainer.

Cheese

While the FDA regulates the ingredients of processed cheese, there are still problems. For example, processed cheese is made by using heat and an emulsifying agent such as monosodium phosphate, calcium citrate and potassium citrate. Additionally, highly processed cheese likely comes from from a cow that has been treated with synthetic hormones to boost milk production. These particular cheeses can contain dyes and food coloring that has been linked to cancer. 

Meats:

Conventional meats contain hormones, antibiotics and pesticides (from the fertilizer used to grow the feed). Most experts say you should buy organic meat because of the dangers of hormones, antibiotics and additives that have been linked to cancer and other harmful health effects. 

Apples:

On the top of the list of fruits that are full of pesticides. According to Pesticide Action Network's website: www.whatsonmy food.org, 88% of conventionally grown apples contain residues of Thiabendazole, a possible carcinogen. Even after a good wash, traces may still remain. 

Celery:

Conventionally grown celery often tests positive for the carcinogenic insecticide, Chlorantraniliprole and developmental or reproductive toxins. If you can't get organic celery, switch it out for asparagus instead. Conventional asparagus is at the top of the clean produce list, meaning it contains far less of these harmful chemicals. 

Cherries:

This summer favorite is notorious for pesticide and toxin leftovers on their skin. In fact, the USDA Pesticide Data Program found 42 pesticide residues on cherries including carcinogens and neurotoxins that can cause nervous tissue damage. Since cherries are high in fiber, vit c and potassium, just make sure you buy them organic. 

Tomatoes:

This fruit/vegetable is chock full of vit c and lycopene, a powerful antioxidant. However this is one that should always be purchased organic since conventional tomatoes tested positive for many toxic chemicals including Chlorothalonil, a chemical that is considered to be a known carcinogen.

Cucumbers:

Rich in vit A, K and potassium, there are many health benefits to this veggie. However many conventionally grown ones contain 35 pesticide residues like Endosulfan, an insecticide that is so toxic it's gradually being phased out globally. 

Grapes:

Conventionally grown contain Captan and Iprodione, two known carcinogens. Health benefits to grapes include being a good source of calcium, iron and manganese which is essential for healthy tissue production.

Hot Peppers:

This veggie contains a chemical called capsaicin, which can help relieve nasal congestion or even fight against cancer. Unfortunately, conventional ones also can contain 49 pesticide residues including some carcinogens and neurotoxins. If you can't find these organic, switch out with onions, a clean tested vegetable. 

Nectarines:

This fruit contains Lutein, a nutrient used by the body to support healthy eyes and skin. Avoid imported nectarines whenever possible because they can contain Iprodione, a possible carcinogen. 

Peaches:

Conventionally grown contain 62 chemicals that are carcinogens, suspected hormone disruptors, neurotoxins and developmental or reproductive toxins! That's more than most fruits and veggies! Stay away from conventional on this one. Swap out for a cantaloupe if you can't find organic peaches.

Potatoes:

Conventional grown often contain neurotoxin chemicals that can cause mental and emotional changes, vision loss and weakness or numbness in arms and legs. If you can't find organic potatoes, then buy conventional sweet potatoes instead. They are full of antioxidants and are a clean vegetable, free of toxic residue. 

Spinach:

This superfood should always be organic, as the conventionally grown variety has tested for 48 pesticide residues including carcinogens, neurotoxins and developmental or reproductive toxins. 

Strawberries:

Conventional strawberries have been found to contain many types of pesticides including Captain, a probable human carcinogen that causes rats to develop tumors. Fun. 

Sweet Bell Peppers:

While one cup of pepper contains almost 100% of the daily requirements for vit A, and 300% for vit c, the USDA Pesticide Data Program found that the conventionally grown tested positive for nearly 50 pesticides including Methamindophos, a poisonous chemical that in very high does can actually be fatal. 

Collards and Kale:

Conventional Kale contains 49 pesticide residues including 2 dozen possible hormone disruptors, 10 neurotoxins and 7 known or probable carcinogens. Luckily these greens are not much more expensive when purchased organic. 

Summer Squash and Zucchini:

These vegetables, when grown conventionally, still contain traces of the banned pesticide ogranochlorine that is highly toxic to humans and wildlife. Stay organic on this one. 

Original article can be read here: http://www.livestrong.com/slideshow/1004202-20-foods-always-buy-organic-even-youre-budget/?utm_source=articlebottom&utm_medium=1#slide-1

Exploring Hartford's many markets, part I

Some of my favorite memories from growing up in Hartford have been going to the city's markets with my mother. Different sections of town evoke strong recollections of smells, tastes and colorful packaging in different languages. This all came flooding back to me recently during a discussion with a friend who was beginning to venture into her own cooking adventures and was curious about where to start for produce and new products besides the typical supermarkets. We decided to plan a marketing day around the city. One of our stops included A Dong Supermarket, an Asian grocery store off of New Britain Avenue. I love visiting here because it's such an adventure.

Enter the market past the small shrine in the entrance, and walk past the glass case lined with smoked duck, pork, and other meats that many not be so easily identifiable and you are have three possible points to begin. The far right is home goods such as woks, ornate plates, cups, sake sets, and other cooking and home goods. Middle aisles are brimming with varieties of noodles, sauces, candies, teas, dried vegetables, and canned items such as lychees and jackfruit. Or you can veer to the left, my favorite side. This is where you can explore the table of prepared desserts, such as sesame buns, and items like Banh U Dau, made of rice and wrapped in banana leaves (luckily they all list the ingredients on the label)

Or you can venture over to the bakery case to order items such as pork buns or coconut cakes. I am partial to the produce section. On this particular visit, I found some incredible looking watercress for tea sandwiches for the pleasing price of .85! A bin packed with bright pink fruit caught my attention as well and I spent some time trying to figure out what it might be before reading the sign.

I had to giggle when I realized that it was a "Dragonfruit", which I had only ever heard of as one of the Vitamin Water flavors. A very appropriate name given it's looks. The seafood case is also interesting to walk past, for there, entire fish are layed out on display, (not filets). 
Ever thinking, I was struck with the thought that the sparsely filled cases were brilliant for two reasons. First was that the amount of waste was far less. When you shop at a typical US supermarket, the cases are piled high, from front to back with seafood, meats, and poultry, with barely any space between items, and a tremendous amount of those items are not sold and get thrown away. Secondly, by showing the fish in it's entirely, there is more respect for the food item as a fish that lost its live to sustain us, instead of divorcing ourselves from that and seeing it just as a filet. 

On the way to checkout, it's fun to go down the beverage aisle and pick out something new to sample. Example being, I have no idea what Pennywort is, but I plan on trying it next time that I am there! 

Location: A Dong Supermarket, 160 Shield St, West Hartford, CT 06110

Event: Sustainability Never Tasted So Good

When: Wednesday, June 12, 2013 5:00 PM - 7:00 PM
Where: Miya's Sushi New Haven
Cost: $35 each
Contact: Amanda Roy 860-685-7599
Register: cthumanities.org/register/sdregnh
Description: Pull up a seat at the table to discuss how we can create a more sustainable food system in our communities. Featured guests will guide meaningful conversation around how we can introduce sustainable practices into our own homes and activities.Enjoy a sampling of a variety of sustainable sushi prepared by our hosts, Miya's Sushi." Speakers: Bun Lai, Owner and Chef of Miya Sushi and Nicole Berube, Executive Director of City Seed.
Ticketed Event: $35 each

Served: Weird News About Food (Printed Food???)

How 3D Printers Could Reinvent NASA Space Food

A NASA-funded project that aims to transform a 3D printer into a space kitchen could one day reinvent how astronauts eat in the final frontier.

NASA officials confirmed this week that the space agency awarded $125,000 to the Austin, Texas-based company Systems and Materials Research Consultancy (SMRC) to study how to make nutritious and efficient space food with a 3D-printer during long space missions. The project made headlines this week largely because of the first item on the menu: a 3D-printed space pizza.

Future astronauts on deep-space mission will face a host of health and sustenance challenges. A roundtrip from Earth to Mars, for instance, could last several years and require thousands of meals for an astronaut crew.
"The current food system wouldn't meet the nutritional needs and five-year shelf life required for a mission to Mars or other long duration missions," NASA officials said in a statement. "Because refrigeration and freezing require significant spacecraft resources, current NASA provisions consist solely of individually prepackaged shelf stable foods, processed with technologies that degrade the micronutrients in the foods."

NASA officials said SMRC will explore whether a 3D-printed food system will be able to provide nutrient stability and a wide variety of foods from shelf stable ingredients, while minimizing waste and saving time for space crews.

Engineers at SMRC are apparently envisioning a system that can "print" dishes using layers of food powders that will have a shelf life of three decades. "The way we are working on it is, all the carbs, proteins and macro and micro nutrients are in powder form," Anjan Contractor, a senior mechanical engineer at SMRC, told Quartz, which first reported the project. "We take moisture out, and in that form it will last maybe 30 years."

Contractor already printed chocolate and now is working on a prototype to print a pizza, according to Quartz. NASA later issued a statement about the Small Business Innovation Research phase I contract that was given to SMRC. This initial six-month project could lead to a phase II study, but NASA officials said the technology is still years away from being tested on an actual flight.

Besides printing celestial pizza, 3D printing could have other uses in space. Also called additive manufacturing, the technology could allow astronauts to make replacement parts for spacecraft or even extraterrestrial habitats, like a lunar base.

"NASA recognizes in-space and additive manufacturing offers the potential for new mission opportunities, whether 'printing' food, tools or entire spacecraft," space agency officials said. "Additive manufacturing offers opportunities to get the best fit, form and delivery systems of materials for deep space travel."

In a separate project, NASA is planning to launch a 3D printer to the International Space Station to test space manufacturing technology for long-duration missions. That project stems from a partnership between the company Made in Space and NASA's Marshall Space Flight Center in Huntsville, Ala.

Called the 3D Printing Zero G Experiment, the test flight will send a Made in Space 3D printer to the space station in 2014 to demonstrate the feasibility of using the technology to construct spare parts and tools from raw materials on a deep-space mission.

Story courtesy of yahoo news

Served: Weird News About Food (Cicadas)

"Cicada invasion: If you can't beat them, eat them"

"Brood II is good for you. It just takes 17 years to prepare. Bun Lai, owner of Miya’s Sushi in New Haven, Conn., and one of the city’s best known chefs, has a few gastronomic plans for the bumper crop of periodical cicadas expected to emerge along the Eastern seaboard in a couple of weeks. He’ll be cooking up batches of the critters for himself and possibly for certain, select customers.
“I plan to get a big freezer for them,” said Lai, who has become famous for introducing local palates to insects and invasive plant species. “I’m going to catch a whole bunch of them and preserve them for future eating. I plan on eating a whole bunch of them myself.”

Perhaps billions of 17-year cicadas — the Brood II group, to be specific — soon will emerge from their underground homes, climb nearby trees and transform from nymphs into big, hard-shelled, winged creatures with red eyes.

They’ll engage in a rather ostentatious courtship ritual for a few weeks after that, with the male cicadas creating an incredibly loud mating call thanks to handy personal amplifiers called tymbals.

They’ll be above ground for about five weeks before the adults die off and the 17-year life cycle begins again. “I’m definitely considering the possibility of including them in some thematic dinners I do,” Lai said. “Insects are far healthier for our bodies than eating meat.”

There are seven species of periodical cicadas. Three of them live on a 17-year cycle and four species have a 13-year cycle. Their year of emergence is staggered into broods, with Connecticut on the northern edge of Brood II.

Along with the intense public fascination over the creatures comes a healthy curiosity about people who are willing to eat cicadas. There are a fair number of these folks, actually. They even create recipes with cicadas, everything from tacos and cookies to dumplings and pizza.

Aficionados report that the meatier, young female cicadas taste best. They also note that cultures such as the Native American Iroquois tribe in upstate New York considered cicadas a delicacy. That makes perfect sense to Lai, whose repertoire includes Mexican grasshoppers, spiced Asian shore crabs and fried rice with meal worms and crickets.

But he’ll be doing something slightly different with the cicadas. “I don’t want to take something that’s inherently nutritious and deep fry it,” he explained. “If I’m going to interrupt this amazing, 17-year life cycle, I’m going to honor it and respect it.”

For example, Lai is going to steam some cicadas with ground spices and herbs — in a fashion similar to the way Maryland crabs are prepared. He’s also going to do a cicada boil with spices and herbs. “The challenge is to take an ingredient that’s abundant and nourishing and make it appealing to people,” he said. “I’m not trying to gross people out. I’m not running a frat house. I respect the cicada.”

This story is courtesy of the New Haven Register

High Tea and Safety Last

My friend and I set out for Hamden this Sunday afternoon to enjoy a proper high tea held at Le Petit Gourmet, a small and quaint spot that shares a space with a used bookstore where one could easily lose track of time exploring. The restaurant only offers tea on Sundays and by reservation. There are two time slots available: 2:30 and 3:30. Our server greeted us and informed us of the tea selections of the day; Earl Grey or Orange Pekoe. That was the only choice we had to make. 

Our steaming pot of Earl Grey was poured into charmingly mismatched tea cups. A request for honey was quickly obliged. Being rampant tea connoisseurs we were even more pleased that we didn't have to ask for additional hot water, that our server checked back to keep us in good supply. 

We were delighted when warm cranberry scones (yes I did say warm!) were brought over next, accompanied by strawberry jam and the most delightful clotted cream to spread on top. I could have eaten several of these, but was when I saw the assortment of sandwiches and treats that came next, I was glad for just the one scone. 

A two tiered tray was placed in front of us laden with four different kinds of tea sandwiches on the bottom, and sweets on the top. The sandwiches were; curried chicken salad, smoked salmon and red onion, ham and brie, and the most amazing cucumber sandwiches I have ever tasted. The desserts included shortbread, sliced tea cake, tartlets and fresh strawberries. 

I was reminded vaguely of my time visiting England with my grandparents and how much I enjoyed the simple pleasure of making time for taking tea in the afternoon. It made such an impression upon me as an act that was so highly civilized as well as an opportunity to stop one's day and take a few minutes away from the craziness of life to relax and recharge. Afterwards we decided a good follow up would be to visit Cinestudio at Trinity College. In case you don't know, it was founded in 1970 by a group of students who converted a large lecture hall in the college’s Clement Chemistry Building into a recreation of a 1930s film house. The theater was created as a cooperative, with students overseeing all aspects of the theater’s operation. It is one of the coolest places to see a film with its operational gold screen curtain, balcony seating and capability to play 70 mm film. 

 The film we saw was a screening of Safety Last, the silent film starring Harold Lloyd who was "considered by many to be one of the most gifted physical (and risk-taking) comedian of the big three silent stars (with Charlie Chaplin and Buster Keaton), Harold Lloyd brings a modern sensibility to his optimistic everyman, who takes a job at a bustling department store to make enough money to marry his hometown sweetheart (Mildred Davis)."

(playing nightly till May 30th at 7:30pm) 

Information about high tea:

Cost per person, $15

Location: Le Petit Gourmet, 1231 Whitney Ave, Hamden, CT 

Call for reservations: (203) 230-3252

Link: http://www.le-petit-gourmet.com 

Ruminations about Mother's Day

Does anything remind us of our mothers and grandmothers more than the comforting foods that they have lovingly prepared for us thoughout our lives? For me, more than anything else, my mother's cooking is something that invokes my sense of place, and feeling like I am home. My favorites include her homemade breads, chipolte corn chowder, pierogi, cranberry pie, and grains with steamed greens and pumpkin seed dressing. For my grandmother, I will always associate her with homemade beef jerky, almond paste cookies, and coconut cake.

It is in thinking about foods and mothers, that I found the work of the photographer, Gabriele Galimberti especially appealing. He has created a virtual cookbook with portrait photographs of grandmothers around the world showing their best dishes. The site is called "Delicatessen with Love" and is composed with obvious adoration and respect for mothers and grandmothers around the world. Not only are the images stunning, but each photograph also has a small tab beneath it stating "more info" which presents the recipe so you can try to recreate the beautiful dishes yourself.

Happy Mother's Day to all the wonderful women and cooks around the world!

Check out his project here: http://www.gabrielegalimberti.com/projects/delicatessen-with-love-2/

Polish food in the heart of New Britain

Recently, during the process of driving around Newington and getting succeeding in getting lost in the suburbs, my friend and I felt the need to rally our failing spirits with some hearty fare. Our first thought was that we must be somewhere need the German club (http://www.hartfordsaengerbund.org/) and the thought of a mug of beer, bratwurst and saurkraut had instant appeal. We did eventually find it, but arrived to find the doors locked and the interior dark. Our disappointment was only slightly alieviated by the poster on the door for an upcoming event titled, "Vienna Night" that peaked our interest. We changed gears and directions, and decided the next best thing would be to jump on the highway and have some Polish food instead. While I am partial to Hartford's Polish Home, my friend suggested instead that we go to New Britain and visit one of her favorites, a place called Cracovia.

Well we found what we were looking for in Cracovia, and more. Walking into the restaurant is a combination of walking into a time warp, with the restaurant's lunchcounter feel on the left side, and then on the right hand side, neatly lined tables sheathed in thick plastic tableclothes. The walls are adorned with Polish folk art.

I really started to smile though when I opened my menu and read at the top: "Receipt for Happiness" which went as follows : "Four cups of love, Two cups of loyalty, Three cups of forgiveness, Cup of friendship, Two spoons of tenderness, Four quart of faith, And barrel of laugh, Join love with loyalty, and mix well with faith, Flavour of goodness, tenderness and lenience. Splash by laugh then add friendship and love. Bake on the sun. Big portion serve every day."

We were instructed by our waitress that to eat Polish food, you should also drink like you are Polish. We decided it was only right to tap into our eastern european roots and follow her advice, so we agreed to take her beer suggestion and make the most of our dining experience. I was even more tickled to see the vintage soda glasses that were brought to sip our beer from.  

Despite many interesting offerings on the menu such as barley and pickle soup, or roast pork stuffed with plums, I couldn't bring myself to deviate from what I had been craving all afternoon. Kielbasa and onions with mashed potatoes, and a side of spicy saurkraut. It looks like a modest portion, but was 100% filling!

My friend chose to try one of the weekly specials, potato dumplings stuffed with fried meat, and a side of cucumber salad. Sadly, I didn't get a photograph of the salad because we ate it so quickly. Thin strips of cucumber smothered in yogurt with dill. The dumplings were also incredibly filling and served for lunch the following day.

Cracovia is the kind of place that is just special. It, and restaurants like it from all different ethnicities showcase not only provide us with the chance to sample new cuisines, but they also preserve a cultural heritage and national pride that can be shared through one of the most translatable formats on the planet, which is food! These places along with their social clubs (french, italian, jamaican, polish, etc) are in danger of disappearing all together as we move towards globalization and a homogenized world and they become less useful to the groups of people who relied on them. My advice to you? Enjoy them while you still can.

Cracovia, 60 Broad St New Britain, CT 06053 (860) 223-4443 http://cracovia.homestead.com/