This week Harriet Sherwood took us on a trip to Bethlehem and Gaza city to tell the story of two collectives trying to make a difference through food. This article gives a small but fascinating insight into real life and everyday food in a troubled part of the world. We’re even treated to two traditional Palestinian recipes at the end of the column to whet our appetite. For more — both recipes (120 of them!) and insights into life in Gaza — you can get the full cookbook at http://gazakitchen.com/.
While we’re travelling, why not stop over in India? Here Joan Nathan shares our love of trying new food and bringing home the recipes to share. In the hills of India’s south west, Nathan tells us how her driver recommended a cooking class run (as a night job) by a rickshaw driver. The rickshaw may be terrifying but the food sounds terrific! And once more we’re treated to the recipe – in this case a Pineapple Curry that sounds simple but delicious.
Next we move on to a new report from the Center for Food Safety, a non-profit public interest organisation in the US, detailing the various front groups used as PR machines by the food industry. Just who are the International Food Information Council Foundation? And where does the funding behind the U.S. Farmers and Ranchers Alliance come from? Read the report to find out.
Original Photo: Thomas Schoch (CC-BY-SA).
On the topic of reports, the UN Food and Agriculture Organisation (FAO) released their own this week with a simple message: eat insects! The relative sustainability of insects as a protein source has been communicated through a number of channels recently. Perceptions are hard to change, though, so it could require a generation or two for the Western diet to accept something new.
Finally, you may not have heard of but (I suspect) will find it easier to adjust to than fried insects: the cronut. New York’s Dominique Ansel Bakery has done the seemingly impossible: found a way to make a croissant (a pastry which is essentially 100% butter) even less healthy! It appears to be quite a feat to create and fry a donut-croissant hybrid, and you know you’d give it a go if you had the chance!