Kiko's Food News, 8.2.13

Thousands of fast-food workers across the country have been holding one-day strikes during peak mealtimes to demand much higher wages; none of the nation’s 200,000-plus fast-food restaurants are unionized, and the national campaign is asking for a living wage of $15/hour: (New York Times)

The Chronicle’s restaurant critic of 25+ years reflected on how technology has changed the way diners interact with restaurants and each other to alter the dining scene over the course of his tenure: (San Francisco Chronicle)

The average Frenchman these days eats only half a baguette a day, compared with almost a whole baguette in 1970 and more than three in 1900; to reverse this trend, the bakers’ and millers’ lobby is championing bread as promoting good health, good conversation and French civilization: (New York Times)

Have you noticed limited release ales, house coffee blends, signature oysters and other one-of-a-kind products named and customized for your favorite restaurant? These partnerships with small food makers are the newest way restaurants are brandishing their local chops: (Fox News)

Ever heard of an eggocado? Do avocado pancakes sound as velvety smooth to you as they do to me? Here are ways to get our favorite good-fat laden fruit into places I wouldn’t have guessed: (Huffington Post)

Kiko's Food News, 7.26.13

The yogi in me was struck by a new study which found that performing rituals before eating can enhance the perception of the food being eaten; whether it’s singing “Happy Birthday” or bowing to say a prayer, this can have economic and marketing implications beyond the food world: (Red Orbit)

While visiting Seattle this week (gorgeous!), I learned that their mayor wants to block a non-union Whole Foods from opening because it pays “significantly lower” wages and benefits than other grocery stores, violating the city’s social and economic justice goals: (Grist)

Pepsi’s Naked Juice line has been forced to strip the words "all natural" from its labels after a class-action suit deemed the claim misleading and false; the juices contain Fibersol-2, fructooligosaccharides, and genetically modified soy: (Take Part)

Clearly Pepsi’s feeling the pressure, as they and other industrial food giants are pouring resources into experimenting with ways to make products aimed at children healthier. Ever thought of subbing parsnips for butter and cream in your Alfredo sauce? (New York Times)

Two New York City hospitals have started a new program (developed by Wholesome Wave) whereby doctors will be able to prescribe $2 coupons for fruits and veggies to low-income patients who are overweight or obese to use at 142 farmers' markets throughout the city: (Council & Heal)

Kiko's Food News, 7.19.13

India is in the process of introducing one of the most ambitious school food-aid programs ever attempted, but violent protests have erupted as 22 school children there died from poison by farm pesticides in their school lunch: (Wall Street Journal)

A new book argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets: (NPR)

McDonalds partnered with Visa to launch a website to help its low-wage workers making an average $8.25 an hour keep a budget, but it's only underscored how hard it is for a low-paid fast food worker to get by: (Think Progress)

The U.S. is the world's largest producer and exporter of corn and soybeans, but domestic farmers growing these crops organically can't keep up with surging demand to sell them as animal feed; this lack of new acres for organic row crops could restrict growth for other organic foods that rely on feed: (Wall Street Journal) 

In the ever evolving debate over what makes a good food city, the latest battle is being waged in our nation's capital; here's my take on how good eats in DC stack up: (Kiko's Food News)  

What's Next for DC Food?

What's missing from DC's food scene? This outsider may have some ideas. 

Two months ago I left my post as Marketing Director for the Bi-Rite Family of Businesses in San Francisco and embarked on a journey back to the East Coast, settling not in my hometown near New York City but in our nation's capital. I was hungry to step out of my San Francisco food bubble. 

Hydroponic lettuces at Dupont farmer's market, wah?? 

I've since chipped away at the google doc I crammed with the names of restaurants, retailers and food makers to try. To get a sense of how the District's food scene measures up against my San Francisco and New York City templates, I've drilled new friends who work in the DC food business about how they engage the community and where they like to eat.

Red currants at Dupont Farmer's Market--haven't seen these in SF!

Mark Furstenberg's critique of the DC food-scape in the Washington Post last week invited me to pause and think about what I've digested here. At this point I'm still an outsider getting my bearings, but now that I'm working with retailers and food makers to strengthen the community around their brands, I want the best for everyone involved in getting good food into Washingtonians' mouths. Having worked for four years telling the story for Bi-Rite, the first business Furstenberg lists as setting a standard, I have some good reference points.

Hadn't run into these in SF either

Here's what I think DC's got going on, where props are due: 

• Un-jadedness. By this I mean that Washingtonians don't need the prospect of eating sea urchin gonads to get them excited--a great foie gras will do just fine. They line up to taste Number 1 Sons' pickles, still appreciating the novelty of kimchi which for New Yorkers or San Franciscans can feel so last year.
• Technologically enhanced systems for handling the dining experience. Somehow San Francisco, a city of web coders, Googlers and Apple staffers, hasn't connected the dots that a restaurant can manage its wait by leveraging the power of the cell phone. When my boyfriend and I put our name on the list at Little Serow we were met with a daunting three hour wait (well worth it!), but the hostess managed us beautifully by sending us texts with updates until we were happily seated. Hostesses successfully use texting to manage the wait at Le Diplomate too, so we could enjoy our campari and soda at the bar knowing where we stood.
• Eagerness. Speaking of Le Diplomate, Furstenberg bashes it as "a Disney World caricature", but after two weeks in France last month I can say there's a lot of authenticity here, and they've hired a staff who will stop short of nothing to endear themselves to the diner. Our server went out of his way to volunteer favorite rock albums that he didn't want us to miss. And whoever Sam Groh has volunteering to peddle his Grohnola at Columbia Heights and other farmers markets knows how to get me excited about the only granola made in DC. (Worth mentioning that Grohnola wasn't even on the list of DC artisan food makers that Sam Hiersteiner compiled in rebuttal to Furstenberg's critique, which leads me to believe many others were probably missed). 
• Ethiopian food. Can we give a holler for eating with our hands?? Things just taste better without a metal spike delivering them to the mouth. And fingers are so good at sopping the right amount of sauce into the crannies of the injera. Plus, when my meal comes with a pulsing dance and singing performance as it does at Dukem, we're really celebrating. There's a quote I love from an Ethiopian text that says "those who eat from the same plate will not betray each other."  It's a blessing that the friendship and loyalty inherent in this style of eating graces our capital, where connection and understanding is so important. Next on my Ethiopian bucket list is Sidamo, where I'll see how this ethos translates to coffee culture.

The artful merchandising at Dupont is like a candy store for the produce eater

• Beauty that comes from smaller scale. Give me the stripes of summer squash lined up in little baskets, mushrooms that look like seashells, and hydroponically grown lettuces so beautiful they could double as a centerpiece at the Dupont Circle farmer's market...I'll take these over the throngs that line up at San Francisco's Ferry Building market any day and jaded sales people who don't have time to engage.
• Patbingsu. Pat is the Korean shave ice dessert that I fell in love with last summer in Seoul and have hunted down across LA, San Francisco, New York and now the broader DC area. The best version I've found state-side is at  Shilla Bakery in Annandale, a haven for everything sweet. This was a perfect interlude between the Korean BBQ at Honeypig and kimchi ingredient shopping at H Mart. 

The Patbingsu at Shilla in Annandale

• Roof decks! Screw any contest between bartenders, mixologists or whatever we want to call people who make our cocktails--I'll take any cocktail they give me up in the open air on a DC summer eve over one I have to drink inside a San Francisco bar, cozied up from the windy, grey winter in July. 

So what are the next steps? How can the food scene get even better here?

• We need to do a better job telling the story behind the great food that is available. I'm getting the sense, for example, that people here don't realize how big of a deal it is that Glen's Garden Market in Dupont sells, aside from a handful of staples, exclusively foods grown or created by farmers and artisans in DC, Virginia, Maryland, West Virginia, Delaware, Pennsylvania and New York. So I'm working with them to spread the word. It takes a LOT more time and energy to buy food directly from the people who produce it than through distributors, so retailers who are going to the trouble to offer such special products need to make sure customers know it.

Mushrooms, or seashells? The artfulness of each crate blew me away. 

• Make a bigger deal of natural, healthy, organic foods, wherever available, than is being made. There's a full on smoothie and juice bar in the Chinatown Walgreen's and no one's talking about it! That's a BIG deal, a nod to health I haven't seen in Duane Reade, CVS, or any other national pharmacy chain--DC media needs to celebrate it. Similarly, I'd heard that Gary Cha's Yes! Organic Market was pioneering a healthier assortment of fresh foods in DC neighborhoods that didn't have access, but after visiting a couple locations I left disappointed that the produce was limited, prepared foods were nil and no cues were given to customers about what to get excited about. A better story needs to be told on the store floor if Yes! is truly selling "all these cereals and breads that you don’t see in Giant", because I didn't notice them. If Cha's product is tastier than what we find at the grocery chain, healthier for the environment, or more unique, he needs to invest in signage that tells that story and a staff who understands how what they sell is special and is enthusiastic about communicating it.
• Large chains need to keep their DC locations up to speed with the globalized character of their audiences. Just like Furstenberg on his own Persian ingredient hunt, I went to Whole Foods, Yes!, and Giant in search of Sumac and left empty-handed. We live in an utter melting pot so stores should help us cook like it.
• Be a leader in combatting food waste. Did you know that about 3.25 billion pounds of food waste from supermarkets was sent to the landfill in 2008, and that's only climbing? It's our responsibility as the nation's capital to push retailers in our city to lead the charge on ground-breaking ways to minimize what they throw out. Retailers should create seamless programs whereby they either use bruised fruit and vegetables, meat nearing expiration, day old bread, and other unsellable but perfectly good food in their kitchens for prepared foods (like the folks at Bi-Rite), or partner seamlessly with local organizations to get it into the mouths of hungry residents.

OK now I'm going to get all yogic on ya. Ever wonder what our favorite Top Chef hostess's last name means? Lakshmi is the goddess of abundance in the Hindu tradition, reminding us of the "enoughness" in both our life and within ourselves. In this spirit, let's keep our attention on the places where the District is innovating and leading the way. There's more international flair in the sandwiches and love in the service at Sundevich, just a pop around the corner from where I live, than in any deli I've walked into in San Francisco. Way to go, all you businessmen in your slacks and collared shirts, sprawling out right on the Farragut Square grass to enjoy your food truck lunch--would not see that in Bryant park, NYC! And the vegan cafe Everlasting Life serves healthy dishes in the African American tradition like I've never tasted before; never before had tahini, blackstrap molasses, spirulina or brewer’s yeast made it into my smoothie, and I was blown away.

My point here is that just as in New York, San Francisco or any other city where one goes in search of the food they consider "good", there are discoveries and appreciation to be had. I look forward to working with retailers and food makers in the District to make sure what they're putting out for us is picked up by (judging from rebuttals to Furstenberg's article like this in City Paper and this in Huff Po), a vast hungry audience. 

Kiko's Food News, 7.12.13

 For the first time since 1973, the Farm Bill will not include food stamps: Republicans muscled a pared-back version through the House yesterday, ending the political marriage between urban concerns about nutrition and rural areas who depend on farm subsidies: (New York Times)

A coalition of farm, rural and consumer organizations is trying to thwart a proposed acquisition of Smithfield Foods (the world's largest pork producer), as the gargantuan corporate consolidation would mean lack of markets for independent producers and damaging effects on our rural economies: (Food & Water Watch)

Chinese food imports to the U.S. are continuing to rise, but inspections in both China and the U.S. aren't keeping pace; to keep consumers safe, should American agencies explore the possibility of funding Chinese NGOs that focus on improving food safety in China? (Wall Street Journal)

On a far more trivial--but tastier--note, I tried to resist the absurd cronut craze but this article presents an interesting analysis of the "self-signaling" that may explain hundreds of people lining up daily for a donut-croissant hybrid! (Fast Company)

From Jarritos Mexican sodas to Miso Ginger vinaigrettes, the growing buying power of Latino and Asian consumers means that more exotic fruit flavors, hotter spices, and new grains are being manufactured by big food companies trying to appeal to diverse appetites: (New York Times)

Kiko's Food News, 7.5.13

Will the American Medical Association’s new classification of obesity as a disease derail progress that the food and restaurant industries have made in introducing healthier options? (Forbes)

Similarly, this viewpoint on how we can fight obesity is counter to what we usually hear from Pollan, Bittman and the like: the author argues that wholesome food is responsible for making people fat too, and that the food-industrial complex can make healthy changes to most readily help at-risk American eaters: (The Atlantic)

The USDA approved a label for meat and liquid egg products that indicates the absence of genetically engineered products; it’s the first time that the department has approved a non-G.M.O. label claim: (New York Times)

The California egg industry faces ruin due to the dichotomy between what voters say they want vs. the reality of how they shop: (Modern Farmer)

Yelp is teaming up with public-health officials to make health ratings count: the company will start by making the raw data of San Francisco’s municipal restaurant inspections–already technically public–really public on a visible consumer platform: (The Atlantic)

In an unprecedented governmental move that sets a legal right to food, the Indian cabinet passed a Food Security Bill which will guarantee cheap grain for 67% of India’s population, or about 800 million people: (Sydney Morning Herald)

Kiko's Food News, 6.28.13

How much are the calorie counts that some cities require on menus helping us eat healthier? Perhaps ignorance wasn't as big of an obstacle to healthy choices as appetite, compulsion and ingrained habit still are: (New York Times)

As farming becomes ever trendier, the discrepancy between the reality and the aesthetics of agriculture grows; this photographer and farmer points out how the truly gritty side of farming is  often under-represented: (Modern Farmer)

Multi-year droughts across states that produce most of the country's beef cattle has led to a dearth in available feed, pushed the U.S. cattle herd to its lowest point since the 1950s and driven up beef costs to historic highs this summer: (NPR)

Meanwhile, the USDA  is trying to keep our beef safe with a newly proposed system that would require all cattle to have electronic ear tags, which help track and control tuberculosis, foot-and-mouth, and mad cow disease: (NPR)

The European Union came close to exerting a little control over the quality of olive oil in restaurants by requiring that it be served in original, tamper-proof bottles that state the oil's credentials on the label; that transparency was apparently too much for some to swallow: (Huffington Post)

The Health/Un-health Balance

Spotted near Dupont Circle: Yoga studio above donut-and-fried-chicken joint! Balance, much?

Walking down Connecticut Ave. on the way to my first DC Jewish deli brunch (YEAH!), I passed a retail setup that made me smile a silly smile. Here we have downstairs a restaurant that sells homemade donuts and fried chicken and encourages their consumption together....and then we have upstairs a yoga studio. They sit one atop the other, almost diametrically opposed to the idea of moderation. Well, I should say, the restaurant sits ready to undo any notion of moderation achieved on the mat upstairs.

While noticing these two very different manifestations of American small business, my kneejerk reaction is to judge the upstairs as superior, and feel that "I know better" than the downstairs. But then I'm struck by how healthy indulgence can be, especially when juxtaposed with the discipline of a good yoga practice.

I recognize a certain brand of health in indulging (in this case, on donuts and fried chicken) vs. the health of yogic ascetism . It's all about mindfulness and awareness. The key is to be able to indulge in moderation--that's what gets lots of us. We have to notice we're indulging and enjoy the flavors of the glaze and crispy skin, but then notice not doing it all the time :-)  

In yoga we learn about five Niyamas, which are universal rules of conduct that lay the ethical groundwork for yogis. Among the five is Sauca, which stands for cleanliness, purity of body and moderation in diet. In his famous book Light on Yoga, B.K.S. Iyengar teaches a yoga where

"Food should be taken to promote health, strength, energy and life. It should be simple, nourishing, juicy and soothing. Avoid foods which are sour, bitter, salty, pungent, burning, stale, tasteless, heavy and unclean....Character is moulded by the type of food we take and by how we eat it. Men are the only creatures that eat when not hungry and generally live to eat rather than eat to live. If we eat for flavours of the tongue, we over-eat and so suffer from digestive disorders which throw our system out of gear. The yogi believes in harmony, so he eats for the sake of sustenance only." (37)

Well, by this definition, I think we're all screwed! I often choose foods because they're sour, bitter, salty, or pungent. HELLO kimchi, blue cheese and anchovies! 

So how does a 20th century foodie reconcile this? I do think that in recent years I've naturally gravitated more towards simpler foods like braised cabbage, soft scrambled eggs, or yogurt with walnuts. But this particular Niyama reminds me of the need to apply the ancient teachings in a way that makes sense for our individual modern lives. Times have changed and I can say that many of the sour, bitter, and pungent foods I like to eat feel very healthy for my body, and eating them doesn't get in the way of my feeling pure, clean and moderate.

Furthermore, Desikachar in his book Heart of Yoga asserts that the yoga tradition looks down on leftovers, and that it's not good for the body to eat day old food. Sorry but this just cannot fly in our modern society, with so many people going hungry and horrifying statistics out there about how much uneaten food we throw out. If a goal of the yamas and niyamas is to employ the practice of discipline as an access to the divine truth in ourselves, I feel empowered to navigate these kind of choices and decide which make me feel, to quote my teacher Janet Stone, that I'm "shoring up my container".

The "Third Metric of Success"...and How Free Habits Can Get Us There

I've spent enough time working in "triple bottom line", "mission-driven" environments to know that these days, businesses and organizations are wise to measure success not only by their profits but by how they affect the involved stakeholders and society more broadly. But lately I've been reading more and more from people saying we not only have a new bottom line for business, but we have a new bottom line for ourselves, and our own happiness.

The New York Times recently termed this a Third Metric of Success, the author discussing a new notion of fulfillment in life where being--or hiring--"a go-giver is as desirable as a go-getter". Few things get me down worse than our status quo and default of a stressed, sleep-deprived, burned out life, but t's undeniable that America’s workplace culture is by and large fueled by these things.  Call me a Californian but I'm seeing more and more conferences, lectures and books that talk about simplifying life, managing anxiety, and not constantly striving for what's bigger or more lucrative. 

Not only is Julianne Moore known for being present in the moment, but I know she's an avid ashtanga yogi because her mat was next to my sister's last month!

Although part of me feels my typical Jewish/Catholic guilt that I even have the luxury to focus on this kind of re-thinking, the other part of me has to believe that if enough people start talking about it, it could spill mainstream and somehow influence the work or personal lives of all engaged people in society.

What's exciting is that pop cultural icons are already being admired for thinking about these things. In the Hudson News at JFK I flipped through a new magazine called Du Jour that interviewed Julianne Moore, a personal fave. I was struck by the way a colleague describes her work: "She believes very much in being present in the moment of performance...but she doesn't carry it with her when she leaves." It goes on to say that "between takes, Moore would swiftly drop character to be a 'comforting colleague' to her young  co-star." How refreshing, that the flattery given is not for her around-the-clock work ethic but her ability to be present for herself and others. 

Julianne ain't alone--the number one New York Times business bestseller for weeks has been Lean In, written by Facebook's COO Sheryl Sandberg, in which she devotes many pages to re-defining what a successful work-life balance looks like. Clearly, people want to read about this stuff!

*** 

I'd also argue that having money or material security is not a prerequisite for turning attention towards more elemental notions of happiness (sleeping enough, noticing our breathing throughout the day, feeling satisfaction from giving up our seat on the bus to someone more cumbersome) and benefiting from that.

There are so many FREE ways to put more emphasis on balance in our lives! Leading yourself through a yoga flow in the backyard and realizing that you've taken ahold of the present moment to take some deep breaths would be a good one.  Or take my cousin with whom I just travelled to France: I couldn't help my bossy self from encouraging him at several meals to eat slower so he could spend more time savoring the flavors in his meal [he calls himself a foodie but finishes his plate in 3 minutes!]. 

The author discusses how "we shouldn’t always aim for the extraordinary, but celebrate the ordinary. " How might I do this in the next few days?? I might see myself saying out loud one weekend morning, "I am SO lucky I get to sleep in today!" Or tonight, maybe I'll plan to walk to my work event across town, whiffing the metallic smell of oil oozing forth from the sidewalk after the fresh rain. None of these pleasures cost anything, they just take noticing a simple, sweet moment.

I feel lucky to exist at the same time as this movement to embrace the idea that physical and spiritual wellness are integral to, not separate from, a successful life. If I have my way, within my lifetime someone will be admired much more if they can say "I was able to take time out of my day for a walk, it felt so good and I'm so grateful" than for coming home with a fatty paycheck.

Kiko's Food News, 6.21.13

 Proud of my home state CT for being the first to pass a bill requiring food manufacturers to label products that contain genetically modified ingredients (with some stipulations): (New York Times)

Yet another reason not to waste food: a new report showed how inside the 1.3 billion tons of food wasted every year worldwide is 45 trillion gallons of water–that’s wasting 24% of all water used for agriculture! (NPR)

Guess what we can Google now: nutrition info for any food in existence! Type your favorite food in the search bar–the return page has it all: (Tech Crunch)

Processed food companies like McDonald’s and Kraft have realized eaters interpret perfect-looking food as artificial, so now they’re mass-manufacturing food to look slightly flawed or asymmetrical to read as homemade: (ABC News)

In San Fran’s footsteps, Bloomberg is rolling out an ambitious plan to begin collecting food scraps; New York City has historically diverted only about 15% of its residential waste away from landfills, but recent pilot programs have shown an unexpectedly high level of participation: (New York Times)

And all you fellow Tamale Lady fans should know that she’s no longer allowed to peddle her steamy wares at Zeitgeist due to city codes; she’s not sure what direction to take her business in next, so we’ll hungrily stand by: (SFist)

Kiko's Food News, 5.31.13

Unapproved genetically modified wheat was discovered in an Oregon field, posing a potential threat to trade with countries that have concerns about GM foods–not to mention that no GM wheat has been approved for U.S. farming: (Washington Post)

 Raw-milk guzzlers celebrated a Wisconsin farmer’s acquittal on three of four counts related to selling unpasteurized milk and cheese, bolstering hopes for legalization beyond the current legislation which for many states allows consumption on the farm, but not sale: (Wall Street Journal)

 I take the ever-changing buzz on foods-to-avoid with a grain of salt, but there seems to be some pretty graphic evidence against soda: (Fast Company)

 Although Wal-Mart has built its success on mastering logistics and supply chain, it’s had trouble keeping stores stocked amidst cutbacks on workers per store; a new program involving shelf audits shines a light on the importance of inventory in retail: (Bloomberg)

I love musing on caffeine’s habit-forming, personal nature–and what caffeine rituals say about our attitudes toward money and routine: (New York Times)

 In the spirit of Friday night, join me on the Amaro train! Here a skeptic starts by describing the stuff as ” bittersweet couplings of cough syrup and weed juice” but comes around to the magic they bring to a cocktail: (New York Times)

Kiko's Food News, 5.24.13

Wonder what it’s like to choose what goes on the shelves at Bi-Rite? This small grocery group also stakes itself on offering fewer options but standing behind every one of those options (and invests the same kind of time to do it!): (San Diego Union Tribune)

 Michael Pollan reconsidered the human body as “an elaborate vessel optimized for the growth and spread of our microbial inhabitants” and wonders whether the time has come to embark on collective “restoration ecology” in the human gut: (New York Times)

 As industrial agriculture and animal feedlots have spread around the globe, dead zones have spread exponentially along with them; can we save our coastal waters before they choke to death? (Food & Environment Reporting Network)

Speaking of dead zones, turns out the acidic whey created as a byproduct of yogurt can’t be dumped, as its decomposition robs oxygen from streams and rivers and can destroy aquatic life (unfortunately Greek and other strained yogurts increasingly in demand create the most whey): (The Atlantic)

A study released Wednesday documented for the first time how fish and other sea life have been moving toward Earth’s poles in search of cooler waters for decades, with broad repercussions for fish harvests worldwide: (Washington Post)

And if you’re wondering whether you’ve been in the Bay Area gastro-bubble long enough to lose perspective, scan through this reality check for food snobs and see how you measure up! (Grub Street)

Kiko's Food News, 5.17.13

No farmers market in San Francisco has created more visibility and demand for Bay Area farmers than the Ferry Building–its 20th anniversary is worth celebrating tomorrow morning! (CUESA)

We may all agree that cooking at home more frequently can solve many a societal health problem, but how can people be enticed to prioritize spending their money and time on it? One solution, first raised 40 years ago, proposes that Americans be paid for cooking and other housework: (New York Times)

This week I was turned on to Cropmobster, a startup that’s dealing with agricultural and food surplus while addressing hunger and allowing farmers to become more viable; give them your email and you’ll get instant alerts whenever a farmer, grocer, or restaurant has enough excess produce to donate or sell at a deep discount: (Cropmobster)

The UN released a report that strongly suggests bug consumption as the way to curb hunger in developing countries and shrink waistlines in the Western world–guess I was testing the waters when I ate a cup of the bugs in this photo a year ago in Seoul! (San Francisco Chronicle)

 But do we actually need to worry about running out of food? With crops yields growing 1% or more a year and half the world’s food currently being wasted anyway, we may not have to resort to insects: (Forbes)

Check out the look on these kids’ faces when they taste a lemon or olive for the first time! This slow motion video reminds us how revolutionary food discovery is: (TEDx)

Kiko's Food News, 5.10.13

 This new photo series captures a week’s worth of groceries around the world to show the dietary habits of people in 20 countries; notice how prevalent American food products are, and which country is the most unhealthy of the bunch (wish I could say I was surprised): (Thought Catalog)

“A modern Walt Whitman with attitude,” Ron Finley is a celebrity urban gardener using his appearances on TEDx, the Russel Brand show and more to spread his message that edible gardens are the antidote to inner-city health issues and poverty with the tagline “if you ain’t a gardener, you ain’t gangsta”: (New York Times)

Seemed like only a matter of time before cooking schools got hip to the online party; now Top Chef, America’s Test Kitchen and a tech startup have launched online culinary programs: (Bloomberg Businessweek)

MyPetChicken.com is one of several multimillion-dollar retailers selling everything from chicken caviar treats to day-old birds to diapers for backyard coop owners: (NPR)

Chicago’s about to roll out a new “Chicago Grown” local food label, which backers believe will be the first label issued by a major city specifically to promote its urban ag culture: (Grist)

Kiko's Food News, 5.3.13

Whether the goal is to connect restaurants with food purveyors or to create on-demand delivery services from local farms, investment money from Silicon Valley has growing potential to transform the food industry ($350 million invested last year vs. $50 million in 2008): (New York Times)

Among the food businesses being invested in is San Francisco startup Hampton Creek, who are engineering a plant-based egg substitute for cookies, mayo, and even cookie dough for people who like to eat the dough but don’t want to worry about salmonella (wonder if they need extra taste testers for that one??): (Fast Company)

A high school science project tracked the effects of organic vs. conventional diets on the health of fruit flies, finding those that were fed organic bananas and potatoes fared better in fertility, stress resistance and longevity; because fruit flies’ short life span allows the tracking of biological effects over a brief period of time, this paves the way for additional studies on the health benefits of organic: (New York Times)

Switching out ciggies for hummus: Sabra Dipping Co., the largest U.S. hummus maker, is incentivizing farmers in the heart of tobacco country to grow chickpeas to reduce its dependence on growing them in the Pacific Northwest and to identify new chickpea varieties: (Wall Street Journal)

More than 100 New York City restaurants, from haute cuisine to chains, have pledged to reduce their food waste by 50% by composting and recycling: (New York Times)

New findings suggest a direct relationship between the routine use of antibiotics in animal production and the increased resistance of bacteria to antibiotics used to treat human illnesses: (Eating Well)

Kiko's Food News, 4.26.13

 I can think of easier ways to get kicked out of a McDonald’s, but gotta love the way these Korean kids took a french fry promotion to a new level (I like to think they were making a statement about what can happen when fast food is priced too low for anyone’s good!): (Eater)

Although sending “untied” food aid (cash instead of commodity crops) strengthens farmers in malnourished areas internationally instead of undercutting them, the US is still tied to sending sacks of grain and legumes from America; now Obama’s proposing a modernization of our aid by upping our untied amount from 15% to 45% and asking US companies to provide not just commodities but also super-nutritious foods: (New York Times)

Time to revamp our health teaching force? A clinical trial found that having teens mentor younger students in nutrition and physical activity resulted in weight loss and other positive lifestyle changes, while the same curriculum taught by adults wasn’t as effective: (Ohio State University)

The Cooperative Food Empowerment Directive, a network and training program for college students starting food co-ops, launched a video on financial management that brings business terms to life for future sustainable food slingers: (Civil Eats)

“Malicious but delicious” foods, a class of invasive animals, fish and plants that throw the earth out of whack, are prized menu items for environmentally-savvy chefs: (New York Times)

Mini-Golf on South Van Ness? Urban Putt will, in true nouveau-Mission style, include a 70-seat restaurant and bar with cocktails by the Bon Vivants: (Tablehopper)

Kiko's Food News, 4.19.13

Fairway, the 12-store grocery chain that started on Manhattan’s Upper West Side, went public and has ambitions of opening 300 stores across the country: (Dealbook)

With the success of companies like Whole Foods, Annie’s and Kashi, there’s now a market for fast-food chains that are not only healthful, vegetarian-friendly and humane, but cheap; Mark Bittman surveyed our country’s “nouveau junk food” scene: (New York Times)

One example is wraps: whether it’s because of the slender shape, lettuce peeking out, or expert marketing by McDonald’s, they’re perceived as a healthier choice than burgers and other carb-sandwiched entrees, but they’re just as caloric: (Bloomberg)

New findings suggest that just the smell of olive oil in our food can make us feel fuller–we don’t even need to eat it! (New York Times)

Grocery delivery may be appealing for a certain demographic, but this article explores the reasons it’s so challenging to both the shopper and the business that offers it: (Silicon Valley Mercury News)

Apparently the agency that sets national policy around GM foods isn’t above politics itself, as revealed by its removal of a member dietitian who pointed out that two other members had ties to Monsanto: (New York Times)

States are trying to restrict undercover operations by animal rights activists that ag industry groups say have led to unfair scrutiny; a proposed bill would make it illegal to covertly videotape livestock farms, or apply for a job at one without disclosing ties to animal rights groups: (New York Times)

Kiko's Food News, 3.29.13

 The news is a little late today as I’m busy readying for opening night of our Food & Farm Film Fest! Check out this teaser and buy your tickets for the movies this weekend–each comes paired with a bite from neighborhood chefs (we’re scooping ice cream at Sunday’s film about dairy farmers).

The Jewish food culture nut in me has loved the innovative ways people are combating the “matzo fatigue” that accompanies Passover; one entrepreneurial Atlanta couple mixed matzo with granola and their Matzolah is now sold across the country: (NPR)

And just like the famous Maxwell House coffee campaign of the 1920′s, marketers are taking advantage of growing interest in kosher foods; a new campaign for Temp Tee stars an American-born Israeli food writer/chef/founder of the Kosher Media Network; she offers video inspiration for kosher dairy dishes made with the whipped cream cheese: (New York Times)

Starbucks announced the purchase of its first farm, a 600-acre plot in Costa Rica, where they plan to grow their own coffee, cultivate new types of beans and test new defenses against crop diseases, with a goal of ethically sourcing all of their coffee beans by 2015: (Huffington Post)

Greenland is no farm country, but peppers, tomatoes, strawberries and other crops are increasingly easy to grow there as the climate warms: (Grist)

The largest Brazilian supermarket group says it will no longer sell meat from cattle raised in the rainforest, in hopes of cutting down on the illegal use of huge swaths of rainforest for pasture: (BBC)

I’m leaving the news desk for two weeks to become a certified yoga teacher–back with headlines 4/19!

Kiko's Food News, 3.22.13

 Eleven scary facts about what might be in your groceries without your knowing it–our job as grocers is to keep this out of your food! (Buzzfeed)

I had no idea that you can plant a clove of garlic, or the eye of a potato, and grow a whole plant–think about the money to be saved by growing veggies from food scraps: (Huffington Post)

Trader Joe’s, Whole Foods and other large grocers have ponied up in a sign of the growing wariness about genetically modified food, announcing that they won’t sell genetically engineered salmon even if it’s approved: (San Jose Mercury News)

Reality check radio: despite the boost in sales and popularity of eating locally, evidence suggests that the U.S.D.A.’s programs to prop up small-scale farmers haven’t done enough: (NPR)

Proposed legislation known as the “Anti-Bloomberg Bill,” passed by an overwhelming margin in the Mississippi House, makes it illegal for local governments to restrict the sale of fatty or sugary foods based on their nutritional value: (Huffington Post)

This roundup of the Bay Area’s best urban farms included our 18 Reasons Farm School as a way to get your hands dirty: (Huffington Post)

Kiko's Food News, 3.15.13

 The future of fishing was foreshadowed in a “Trash Fish” dinner where fishermen, chefs, and environmental advocates dined on redfish, dogfish and pollock; for years these fish have been tossed overboard as waste, but the group aims to re-introduce them to the marketplace: (Boston Globe)

As more and more people go gluten free, this article bears a good warning about how to do it safely, without sacrificing essential fiber and nutrients: (Scientific American)

American vintners are going after younger consumers to keep their $33 billion industry growing, using more irreverent labels, easy drinking wines, and laid-back tastings to demystify the elite atmosphere surrounding wine: (San Francisco Chronicle)

Upscale resorts have added culinary classes for kids, like a Young Pastry Chefs program at the Peninsula Beverly Hills Hotel where kids take home a monogrammed chef’s coat, chef’s hat, and recipes from the day: (ABC News)

Whole Foods has become the first US retailer to require labeling of all genetically modified foods in its stores, with a five year deadline: (New York Times)

Safeway’s confronting requirements to map their global supply chains in an effort to identify suppliers with suspect labor practices like human trafficking and slavery, and urging other huge chains to do the same: (Supermarket News)