Peter Prato for The New York Times
Last month I learned enough from Ezra Klein’s food-related conversation with Mark Bittman to share the podcast episode. I listen to his podcast for the quality of his discussions with knowledgeable guests. But he is also a great essayist and yesterday he published an op-ed essay that is worth a read on a topic we have linked to many times:
It wouldn’t actually take that much of an investment for Biden to get us headed in the right direction.
I’m a vegan, but I’m also a realist. There’s no chance humanity is going to give up meat, en masse, anytime soon. That said, we can’t just wish away the risks of industrial animal agriculture. If we don’t end this system, soon, terrible things will happen to us and to the planet. Terrible things are already happening. Continue reading
The eponymous Lekka burger, featuring a patty made primarily from portobello mushrooms and cannellini beans, is topped with vegan mayonnaise, lettuce, tomato, red onion, and pickles, on a house-made bun. Photograph by Heami Lee for The New Yorker
After a meatless month, and a strong belief that alternatives to meat are going to dominate my eating future, my thanks to Hannah Goldfield for another clue of where to eat in New York City if my goal is a mix of meatless and tasty. This one is titled Lekka Burger and the Quest for the Perfect Veggie Patty and the subtitle is the kind of question on my mind lately: In the golden age of vegetable-centric cooking, do we need more dishes made in the image of meat?:
There has never been a better time to eat a meatless hamburger. The current surge of interest in plant-based diets has sparked an arms race of sorts. Companies such as Impossible Burger and Beyond Meat are using cutting-edge technology to make ground-beef facsimiles that look, feel, and even smell eerily similar to the real thing; you can find their products everywhere from small restaurants to national fast-food chains and supermarkets. Meanwhile, in New York, a number of creative chefs have put serious effort into improving upon the archetype, using actual vegetables.
The menu offers five iterations of the burger, some with globally themed toppings such as guacamole and Hatch-chili sauce or papadum and curry-tamarind ketchup, plus French fries and a few salads. Photograph by Heami Lee for The New Yorker
Since 2008, the chef Amanda Cohen has been the force behind Dirt Candy, the first vegetarian restaurant to hold its own in New York’s fine-dining landscape. Cohen had never served a veggie burger before Andrea Kerzner, a South African philanthropist looking for ways to fight climate change, cold-called her to propose that they collaborate on a restaurant built around one, but she was game to try. Last November, they opened Lekka Burger, in Tribeca. Continue reading
Tony Cenicola/The New York Times
Several of us who contribute here recently tested homemade pizza using the product pictured below, we pass the story along to our foodie friends, vegetarian and otherwise. Our thanks to Anahad O’Connor for this:
Food companies are capitalizing on the low-carb, gluten-free trend by using vegetables like cauliflower to replace flour, rice and other simple carbs.
For Gail Becker, a former marketing executive who has two sons with celiac disease, finding gluten-free pizza that her kids could enjoy has long been a challenge.
So a few years ago, Ms. Becker started making her own, using a crust that contains cauliflower instead of white flour. Her sons loved her cauliflower creation so much that in 2016 Ms. Becker quit her job and launched her own company, Caulipower, which sells frozen cauliflower pizzas and cauliflower baking mix.
Cauliflower pasta looks like pasta made from wheat.
What Ms. Becker did not anticipate is how quickly it would catch on. Caulipower is now a multimillion-dollar brand, with cauliflower pizzas sold in 9,000 stores nationwide, including Whole Foods, Walmart, Safeway and Kroger.
“One thing that we were very insistent on when we started our brand is that we reference cauliflower in the name,” said Ms. Becker, who lives in Los Angeles. “We want to celebrate the vegetable. We’re not trying to hide it or sneak it in.” Continue reading
If it helps reduce the carbon footprint of our food, why not?
by Virginia Chamlee
And considerably healthier, of course Continue reading
Eating on a banana leaf goes beyond the food; it’s about science, energy, and teachings of yore. PHOTO: Wikimedia Commons
The rains have ceased and clearer skies bless our days here in Kerala as the calendar turns a page to August. The words are only beginning to be murmured but sadya, kasavu, and Onam can put the life back in any Keralite’s soul. Food, clothing, and a festival – in translation – who could possibly ask for more! And one thing that binds them all together is how true to the land they stay. The sadya in particular, once you look beyond the fact that it’s an only-hands affair and is best had sitting cross-legged on the floor, is an example of food science, forms of energy, folk teachings, and more.