Read Up On It For January 18th, 2013
Food was a big player in the news this week, what with stories about quinoa, soda, and make-your-own wine shops. Passable’s Read Up On It gets to the bottom of it, so sit down and tuck in!
Quinoa image via Wikipedia
- On Monday, The Guardian posted a story that has been the talk of both the health-food crowd and the political activist crowd. Quinoa, that lovely grain that is being touted as a “super food” may be great for us, but is a hot-button topic in Peru and Bolivia where the grain is grown. Says the piece, “That global demand means less quinoa is being eaten in Bolivia and Peru, the countries of origin, as the price has tripled. There are concerns this could cause malnutrition as producers, who have long relied on the superfood to supplement their meagre diets, would rather sell their entire crop than eat it.” The Globe and Mail also looked into the ethics of eating the grain, asking readers their opinions on the subject.
- Coca-Cola recently unveiled a new ad campaign, touting how they have been working on the rising rates of obesity linked to conspicuous consumption of calories, namely sodas. The Atlantic posted a great commentary on the subject, specifically attacking the quote that says, “All calories count. No matter where they come from including Coca-Cola and everything else with calories.”
- The CBC takes a peek into the recent problems that make-your-own wine and beer shops have been running in to, talking to shop owners as well as how the opposition parties are looking to challenge the NDP government on this issue.
- Speaking of tipples, The Coast’s Hilary Beaumount looks into a Halifax drinking establishment that is emulating the world of the speakeasy.
- Still over at The Atlantic, a treatise on how utensils have changed our bodies and our lives. Forks lead to overbite, and pots gave us food for the toothless.
- Saveur gives a few helpful hints on how to smuggle beautiful, salted, smoked and cured pork products.
- Speaking of salty, I love fish sauce, also known as nuoc mam. A blog called Sticky Rice chows down at a vietnamese table, and examines the dipping sauces found at them, including nuoc mam, nuoc cham and more.
- And still on the salt kick, Zester Daily has a piece on shio koji, a fermented product made from the same bacterial cultures used in making miso, soy and tamari sauces, or in this case, salt.