Dining and Restaurants / Eating / Food and Cooking

2011 FOOD TRENDS: Paper, plastic or germs? Sourcing coppa; Culture of food; Sunday = Foodie day

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com)

Reported by http://curedmeats.blogspot.com/
A little while ago I was roaming the isles at my local Asian grocery store, and in the pork section i noticed some thinly cut, very round steaks labeled “pork steak.” It was really heavily marbled, and I thought to myself, “wow, that looks like a coppa steak….i wonder if I can get the whole piece that these steaks were cut from“. I went up to the meat counter and asked if this part was the neck or collar of the pig. He told me it was (although I’m not certain he understood my question), and he said he had a whole one. You might remember my issue with procuring coppa muscles, having to buy whole shoulders and carving out the coppa from them, in the hope that the butcher hadn’t mangled it. Amazingly, what i was able to buy as “pork steak” seemed to be a whole coppa, and on top of that, it was nicely trimmed into the correct shape for me! I couldn’t wait to cure it.

Reported by www.Slashfood.com:
Reusable shopping bags are a must-have for environmentally minded shoppers. But a new study suggests that those who use “green” totes may get more than they bargained for, namely, a whole lot of bacteria. The study, conducted by researchers at the University of Arizona, Tucson and Loma Linda University in California, found “large numbers” of bacteria in every reusable bag they tested. E. coli, specifically, was found in about 12 percent of the bags examined. Through interviews with shoppers carrying reusable bags, they also discovered that only a small number … just 3 percent …. wash their bags, and that the bags are often used for multiple purposes.

Reported by Packaged Facts:
For food aficionados, food offers much more than nourishment. It offers a framework through which they can build relationships, make new friends, explore the world and even examine which behaviors are ethical. They use food to define who they are in greater society. The term foodie, which first appeared in the early 1980s, has entered the English language to describe this new type of food lover and a surrounding new culture of food. Foodies are distinct from gourmets in that their interests tend to be more wide ranging. Foodies enjoy high-end gourmet food, to be sure, but they also seek out hole-in-the-wall BBQ shacks, taco trucks and Chinatown markets. Foodies enjoy the thrill of the hunt and being the first to catch on to new food trends, and food outlets considered “authentic” carry the most prestige in the foodie world. As authenticity frequently equates to a degree of separation from big food conglomerates and corporate marketing campaigns, foodies can be an elusive target for marketers. At the same time, foodies are a desirable demographic, as they are avid, tech-savvy consumers who embrace all sorts of trends, not just those that are food-related, and who introduce these trends to their communities and peers.

Reported by Progressive Grocer:
A survey in Parade magazine found that Sunday is a grocery-shopping day for 72% of Americans. It also is a day for cooking, eating at home and planning meals for the rest of the week.

Complaints, tirades, comments, critiques? lehndorffj@aol.com

John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.

Learning to make salami: www.ediblecommunities.com/frontrange/fall-2010/the-school-of-salumi.htm
The 2011 American Salumi Calendar: www.americansalumi.com


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