For the Love of Food

by | Oct 18, 2013
For The Love of Food

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week homemade is the new organic, standing is as good as running marathons, and the creepy Big Brother-ish future of food marketing.

Want to see all my favorite links? (There’s lots more). Be sure to follow me on on Delicious. I also share links on Twitter @summertomato,  Google+ and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you. (And yes, I took that pepper heart pic myself).

Links of the week

What inspired you this week?

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5 Responses to “For the Love of Food”

  1. Shannon C says:

    I’m honestly a little taken aback at your words on Bill Gates’s article on meat alternatives. I read his entire post and I’m familiar with some of the brands that he mentions – I think it’s a little hasty to discount it just because of the word ‘fake’. Meat consumption at the level that Americans do it has serious consequences for the environment and it’s worth giving his points some consideration.

  2. I am obsessed with the article about standing because I stand at my desk for up to 6 – 8 hours a day, every day… Woo Woo! I am definitely tired at the end of the day after doing that, and look forward to SITTING! Oh and on top of this, I work out almost 2 hours (sometimes almost 3) a day! I think I am doing something right over here – Thanks for making me feel GOOD! lol

  3. Cathy says:

    Darya, I love your opinions 99.9% of the time, but you so have it wrong on the Bill Gates / fake meat topic! Of course fake food is a bad idea overall, but this is an important exception. It’s probably more accurately called ‘cultured’ than fake anyway.
    Let’s set aside the selfishness of getting a burger at the expense of pollution and the pain, fear and suffering of the animals involved. The long term cost of producing protein for a world where humans are procreating like rabbits makes this brilliant, not BS. There are better options than eating ‘real’ carcasses and if those are fake food, dish it up, I’m all for it.
    So, love ya! but Boo Hiss! on putting this research down!

    • Darya Rose says:

      Fair enough. What really put me off was the “eggs with lower cholesterol” thing, since as soon as this process turns to nutritionism it’s as bad as packaged food.

      My other big concern is the issue of food culture and taste. I think meat should be a scarce luxury, for many reasons. Also, I don’t think it’s possible to replicate the flavors of say, jamon iberico from acorn fed pigs. They probably won’t even attempt to compete flavor-wise, which means the goal is mass production, which undermines the “food should have more value, not less” philosophy I support. Make sense?

      • Cathy says:

        I agree, meat should be a scarce luxury, but people don’t use it that way. Unfortunately humans overall are a glutinous species, and I don’t think we’re ever going to talk enough of them – let alone any pre-bypass, self-respecting he-Texans – to go easy on the beef.

        I, too, am a little iffy on messing around with cholesterol in eggs…they’re pretty perfect as they are. But such a big part of the issue in all this is that the meat (or egg) animals really can’t be humanely raised at the volume needed to provide enough product for the masses. So while we’re growing a better (more humane, less polluting) source, why not make it health-helpful where we can.

        As far as replicating flavors, no doubt you’re right. But this is a nation that happily consumes pink slime and taco ‘meat’ of dubious provenance. Most of them, especially those of limited means, never experience a glimpse of an acorn-fed pig, much dine on one 🙂

        Thanks for replying with an open mind. You really provide a valuable service on this site.


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