Iconic dishes occupy a lofty position in the American culinary landscape. They’re the dishes that we make pilgrimages to, the ones that are on The Great Foodie Bucket List, the ones that you can’t leave town without trying. They’re dishes that in many cases can only be found at one restaurant, and those experiencing them for the first time do so in quiet reverence. They’re the dishes that really are that good. In other words, these are the 101 dishes that you really should make an effort to try at some point.
Continue @ Chicago Tribune
Start making your foodie plan of attack by perusing the newly released menus for this year’s Epcot International Food and Wine Festival. The event will be held from Aug. 30-Nov. 12. Park admission is required.
This year’s festival doesn’t have as many new marketplaces as last year: the Shimmering Sips Mimosa Bar. The Festival Center Wine Shop will serve food and drink as well.
Continue @ Orlando Sentinel
Not going to lie – food waste drives me absolutely CRAZY!
Food waste is a huge problem in developed countries, and has been reaching crisis levels in the UK for a few years. There have been cries to stop the “buy one get one free” and multi-buy offers in supermarkets, and various other calls to try and stop us wasting so much food. For some experiencing the hard end of food poverty, the image of wasted food is like a punch in the gut. If somebody has been hungry over a sustained period of time, it seems almost cruel to flaunt the sheer scale of wastage we have in the UK. There are legal barriers and loopholes to stop food being redistributed much of the time: some charities, such as FareShare, are doing an amazing job in highlighting the issues and redistributing food to where it’s needed most, but so much more still remains to be done.
Continue @ The Guardian
The market continues to see huge growth – with experts saying veganism has ‘gone mainstream’
Continue @ Plant Based News
The Metro Council voted Thursday in favor of an ordinance that will require some types of businesses in greater Portland to separate their food scraps from the garbage.
This means that, starting in March 2020, businesses that generate 1,000 pounds or more of food scraps per week must collect their food scraps separately from garbage. The program will roll out over five years. Eventually, almost 3,000 businesses, including schools, will be required to separate their food scraps. Businesses that generate less than 250 pounds of food scraps per week will not be subject to the requirement.
Businesses in the Portland area already have to separate recyclables like metal, paper and glass from their trash.
So why add food scraps – stuff such as eggshells, bones and peels – to this list?
Continue @ Metro newsfeed
I’ve found it simply doesn’t make sense to make some foods yourself, even if they cost a little less to make them from scratch. Bagels would be at the top of that list for me. The time it takes to make them, along with the fact that many local bakeries do an infinitely better job than I can, makes it worth it to spend the extra money for bagels.
On the other hand, buying packaged taco seasoning seems like a ridiculous waste of money to me. When I use the spices I already have in my kitchen, it’s almost as if the taco seasoning is free.
Each home cook will feel differently about what makes sense to make from scratch and what makes sense to purchase pre-made (even if it costs a little more), depending on how much time they have and their cooking skills. With that said, here are some of the foods I think are perfect candidates to make from scratch to save money.
Continue @ Mother Nature Network (blog)