For the Love of Food

by | Nov 13, 2015

Tomato Heart

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

This week industrial food loses power, placebos are getting stronger (?!), and the best way to stay motivated.

Too busy to read them all? Try this awesome free speed reading app I just discovered to read at 300+ wpm. So neat!

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

Links of the week

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9 Responses to “For the Love of Food”

  1. Emily says:

    I extra heart this round up for your use of the term “bougie”!

  2. gabi says:

    In my opinion the ‘Seismic shift’ article is a bit overstated/wishful thinking. I think that many consumers at this point are looking for the same processed foods with ‘cleaner’ labels, and that is the leading edge. There are still plenty of conventional consumers. There are no stats in this article but big companies tend to panic if growth slows down – that doesn’t mean that a huge majority % of consumers aren’t continuing to buy the same packaged foods as they have for decades. You think the supermarket devotes 75%+ of the floor space to products no one buys? I think big food companies will be looking for ways to relabel ingredients they can’t live without as much as replacing them with preparations anyone might find familiar from home cooking. The demand for shelf-life is still there both in the supply chain and from the end consumer. I can’t convince my husband still that bread or tortillas that go moldy in a week or so are better than the ones that last months. At the same time I hope that there will be enough of a market for healthier fast food or fast casual that we will start to have better options for the times we can’t cook, especially for those with food restrictions. And with vegetables!!! FF/FC options for vegetarians and vegans are very carb heavy and vegetable light, and good luck if you are a gluten-free vegetarian to find many options in a lot of places–it would be nice to be able to pick up something that would resemble my home court foods protein and vegetable-wise when traveling, too busy to cook, sick, etc. They are out there, but I dare to dream of more options and more accessibility as the market grows. When I can drive through for tempeh and roasted broccoli and a side of mixed vegetable soup it will be a great day!

    • Darya Rose says:

      I love it, you’re hired! 😉 Also check out Sweetgreen if you get a chance.

      • gabi says:

        takes a while for those places to get to the midwest 🙂 but i’m looking forward to it! in the meantime i’m considering investing in a few more kitchen shortcuts each week, like prechopped veggies. some days taking 10-15 minutes off prep makes a big difference!

  3. John says:

    That tomato looks deeelicious! 🙂

  4. Amanda says:

    My favorite NYC brand of kimchi is Arirang Kimichi. It is hard to find (I went out to their Jersey location and got a 5 pound bag). It does have sugar in it, but not that much. http://arirangkimchee.com/

    Local NYC brands, Mama O’s is delicious. Kimchi Kooks is a new company (only been around a few months), but I loved their traditional and their white kimchi.

    Lastly, Hawthorne Valley makes great fermented products, but their kimchi is more a spicy sauerkraut rather than a true kimchi. But their sauerkraut is great!

  5. Paul says:

    Seriously, make your own kimchi, it’s not that difficult to make at all, and is really good. Almost every brought brand is inferior to home made, a lot I’ve tried are foul!

    Only drawback is when you’ve made it and are storing it, it really stinks.

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