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According to the scientists, we could all eat a lot less chicken and deliver a huge boost to the health of the planet. Such a development could possibly have some buy-in from the chickens as well, especially if it were to mean an end to the barbaric industrial farming methods used to grow them and their eggs.
During every journey, it helps to pause and look back occasionally, to appreciate how far you have come.
Comments by an award-winning London restaurateur that sustainability is “insurance” for restaurant businesses are the most sensible that have come from the latest round of awards for the international and local restaurant scenes.
In case you thought this piece was spam, think again, the evidence is that mice who eat vanilla flavoured probiotic yoghurt grow bigger balls. Five percent bigger, according to researchers, than those mice who were given a ‘normal’ mouse diet. It’s true then. You are what you eat.
Where will scientists, nutritionists and food companies look for guidance and inspiration to develop the next generations of naturally healthy food and drinks?
Recent news items about local foods raise an interesting question in this age of demanding food fashions. First there was healthy food, then along came specialist health food, and then food for the dietarily challenged, who have an abnormal reaction to nuts or cheese or meat or gluten, while all the time newly adopted nasties, from saturated fats to sugar and empty calories, gave food choice an extra dimension of danger.
While mainstream media has swooped on the latest slump in commodity trade prices, the fact is, dairy and meat prices, the biggest chunk of our export trade, continue to fetch much higher prices than they did during the first decade of the 21st century.
Is the way New Zealand manages its oceans sustainable in the long term?
Once again the 2012 top 50 restaurants awards are dominated by European establishments at the exclusion of Asian candidates. While the judges infatuation with molecular cuisine continues, with only two Japanese restaurants listed in the top 100, and just six from all Asia, these awards are close to becoming irrelevant.
Warm fuzzies are an important part of any marketing campaign associated with food, which is why nostalgia plays such a high profile role in food and beverage advertising campaigns.
So you’ve won big in this week’s Lotto draw and you’re suddenly rolling in a squillion dollars. What would you do with your new fortune?
In the midst of the media frenzy over Sky City’s smoke-filled room deal to secure its role as the nation’s biggest corporate bludger, perhaps the saddest figure was star chef and restaurateur Al Brown. His public pronouncement that Sky City are wonderful because they gave him money and are helping him make more is just the latest in a line of commercial prostitution that is one of the traditions of the New Zealand hospitality business.
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