With years of civil war having severely reduced agricultural output in South Sudan, Thai peacekeepers have set up agricultural demonstration plots in the capital city of Juba to teach residents how to successfully grow their own food using contemporary farming practices.
South Sudan, officially known as the Republic of South Sudan, is a landlocked country in east/central Africa.
Insects have long been a staple food in Asia. In Europe, not so much. But diets are changing, with ever more people trying to avoid meat – for health or moral reasons, or because raising farm animals is less and less sustainable. Now, the European Commission has officially declared mealworms to be food. It’s a game changer for insect farmers, many of whom have so far operated under temporary license. Insects are rich in protein: Up to 70 percent of their entire mass is protein. In addition to that, they’re also rich in healthy Omega-3 fatty acids, like fish. Some insects, especially the mealworm, have over 14 percent of fatty acids – that’s seven times as much as fish.
Moving towards the future – by taking from the past? This is the story of how one restauranteur is drawing upon nostalgia in order to break into a new era of innovation in the food industry.
Originally, the machines in U.S. automats took only nickels. In the original format, a cashier sat in a change booth in the center of the restaurant, behind a wide marble counter with five to eight rounded depressions. The diner would insert the required number of coins in a machine and then lift a window, hinged at the top, and remove the meal, usually wrapped in waxed paper. The machines were replenished from the kitchen behind. All or most New York automats had a cafeteria-style steam table where patrons could slide a tray along rails and choose foods, which were ladled from tureens.
The first automat in the U.S. was opened June 12, 1902, at 818 Chestnut St. in Philadelphia by Horn & Hardart; Horn & Hardart became the most prominent American automat chain. Inspired by Max Sielaff’s AUTOMAT Restaurants in Berlin, they became among the first 47 restaurants, and the first non-Europeans, to receive patented vending machines from Sielaff’s Berlin factory. The automat was brought to New York City in 1912 and gradually became part of popular culture in northern industrial cities.
The automats were popular with a wide variety of patrons, including Walter Winchell, Irving Berlin and other celebrities of the era. The New York automats were popular with unemployed songwriters and actors. Playwright Neil Simon called automats “the Maxim’s of the disenfranchised” in a 1987 article.
4 ingredients: olive oil, one tomato, one juicy bell pepper and pecorino cheese. The tomato adds acidity, the bell pepper adds sweetness and fruitiness, the olive oil makes the sauce creamy and adds a bit of bitterness, the pecorino cheese provides salt and umami flavor.
Would you pay hundreds of dollars for the best cut of steak? What about a cup of coffee or a bottle of wine? From steak to caviar, CNBC Make It breaks down whether luxury foods are worth their high prices.
01:01 — Wagyu Steak – This is the best Kobe steak ever imported to the United States. It costs $450 for 13 ounces and if it was sold in a restaurant it would cost $900. That’s about $90 a bite. That’s because It’s an A5 Kobe steak with a BMS of 12. In the Japanese beef rating system BMS stands for Beef Marble Score. The BMS scale ranges from 3 to 12, with 3 being a normal amount marbling, think what in the butcher shop at your high-end grocery store. The highest rating is 12. Steaks that reach that level are almost white with fat. Very, very few cuts of meat reach a BMS of 12. Over the last 10 years, just five BMS 12 beef loin sets have been imported into the U.S.
05:27 — Nobu Sushi – The omakase menu option at chef Nobu Matsuhisa’s namesake sushi restaurants runs nearly $200 per head. With locations in Beverly Hills, Aspen, and NYC, his restaurants count celebs like Justin Bieber and the Kardashian-Jenner clan. That’s expensive, but it’s by no means the most expensive sushi in the world, let alone New York. We set out to answer whether Nobu is worth the price and how does the quality of Chef Nobu’s menu compare to an average New York City sushi restaurant?
11:59 — Jeni’s Splendid Ice Cream – It seems like pricy artisanal ice cream is everywhere these days. Once limited to brands like Ben & Jerry’s and Haagen-Dazs, the premium ice cream freezer at the grocery store is crowded with ice cream that’s handmade and includes top dollar ingredients. While brands like Halo Top, Ample Hills, and Jeni’s Splendid Ice Creams are for sale in a larger number of stores, the price can result in sticker shock. A pint of Jeni’s Splendid Ice Cream retails for $12 a pint. Here’s why pints have sky-rocked in price.
17:48 — Coffee – Personal finance experts like Ramit Sethi and Suze Orman are split on whether buying coffee is a waste of money, but what about paying $100 for a cup? Elida Geisha Natural 1029 is currently the most expensive coffee in the world at $1,029 per pound. Is it worth the money?
26:12 — White Truffles – There is something undeniably intoxicating about the smell of truffles. In fact, that potent smell is a major part of why truffles are so expensive. In 2019, someone paid over $130,000 for just over two pounds of white truffles. Interestingly enough, there’s a scientific explanation behind the intense reactions to the scent.
With Americans stuck at home, snack food has become a valuable commodity for the pandemic stressed consumer. North American sales of savory snacks like chips, popcorn, and pretzels climbed to $56.9 billion in 2020. In stressful times, people turn to snacking for comfort and Covid-19 has transformed kitchens across the U.S. into giant vending machines. So, has Covid-19 put an end to the shift to healthier snacks?
From a dry rub starring brown sugar, guajillo chiles and smoked paprika to the low & slow mesquite smoke, Boar’s Head NEW Bold PitCraft™ Slow Smoked Turkey Breast brings the taste of real pit BBQ straight to your local deli.