These banana pancakes taste JUST like banana nut bread!!
(1) ST. VINCENT – THE BED (LIVE)
(2) GOLDEN SILVERS – PLEASE VENUS
I love this music video – it was done entirely with photos.
(3) LYKKE LI – GET SOME
(1) LOBSTER SHACK at TWO LIGHTS– MAINE
(2) MILE END DELICATESSEN - BROOKLYN NY
“Until recently, Noah Bernamoff was a hungry expat. In early 2007, the 27-year-old Montreal native left Canada to attend Brooklyn Law School but, despite regular culinary forays, Bernamoff found himself miserable at school and craving the tastes of home. So last winter he put his studies on hold to open Mile End in Boerum Hill.
Named after Montreal’s historically Jewish neighborhood—now a gentrified hub of that city’s hipster scene—Mile End is meant to sate Bernamoff ’s homesick hunger and give the rest of us a taste of the old school Jewish deli fare Montreal is known for along with Quebecois classics, all done with a DIY sensibility. Everything from the poutine (those craveable French fries doused in gravy and cheese curds) and hot chicken sandwiches (a Montreal favorite that tops a thick slice of white bread—Bernamoff uses challah— with chicken, peas and gravy) to the salami, lox and sable will be either home-smoked, home-cured or house-made.
With one major exception, that is: the chewy, seed-encrusted bagels Montreal residents swear by will be flown in directly from the source. “I’ve got a deal with a bakery back in Canada,” says Bernamoff.
Mile End’s Brooklyn genesis begs the question: What on earth took so long? Montreal’s cuisine seems like a forehead-smackingly obvious counterpart to our own legacy of urban soul food. If not exactly twins separated at birth, the two towns are at least close cousins—the kind that accidentally show up to family functions with the same covered dish.
For his part, Bernamoff hopes Mile End’s menu and “mom and pop” vibe will cause Brooklynites to fall for the foods he grew up eating at beloved Montreal eateries like Schwartz’s Deli and Beauty’s. Never mind that he has no serious culinary training or restaurant chops. What he does have is more valuable: a solid track record of past successes (as a former college hockey star and member of the popular Montreal band, The Lovely Feathers) and the buoyant passion of a man with a vision.
Plus he’s recruited a handful of experienced friends to help get the restaurant up and running, though he insists he’ll be the guy behind the counter kibitzing with customers and, most importantly, slicing the meat. “Hand slicing is crucial to smoked meat’s gestalt and character,” he says, sounding every part the avid deli man. Besides, as Bernamoff likes to say of the founder of Montreal’s Schwartz’s Deli, “Reuben Schwartz was not a chef either. He was a philandering gambler who had a recipe!”
(1) SOY CHEMICALS MAY LOWER RISK FOR INVASIVE BREAST CANCER
"The more isoflavone-containing soy products a young woman eats, the lower her odds for developing invasive breast cancers, according to research slated to be presented at a meeting of the American Association of Cancer Research in Philadelphia.
That was among the good news, but other research at the meeting found that hormone replacement therapy might raise women's odds for ovarian cancer. The soy study looked specifically at isoflavones, organic compounds found in certain foods. These compounds contain antioxidants that are thought to be protective against breast cancer.
The study included 683 women with breast cancer and 611 women without the disease. It found that participants who consumed the most isoflavones had a 30 percent lower risk of developing an invasive tumor.
Examining the data more closely, researchers found that among premenopausal women, those who consumed the most isoflavones had a 30 percent decreased risk of early, stage I disease, a 70 percent decreased risk of having a tumor larger than 2 centimeters, and a 60 percent decreased risk of having stage 2 breast cancer. These connections were not seen among postmenopausal women, the researchers reported."
(2) WILL CHOCOLATE BECOME THE NEW CAVIAR?
"The Independent in Britain has a startling report for chocolate lovers:
John Mason, executive director and founder of the Ghana-based Nature Conservation Research Council, has forecast that shortages in bulk production (of cocoa) in Africa will have a devastating effect: "In 20 years chocolate will be like caviar. It will become so rare and so expensive that the average Joe just won't be able to afford it."
The report explains that African farmers are abandoning their cocoa farms for other products that are easier to grow and easier to monetize. Palm oil, for example, is in greater demand because it's being used as biofuel. So, as the cocoa trees die out, farmers are planting something else.
Cocoa is also grown in America — it can only be grown about ten degrees from the equator — but according to the piece that won't be much consolation because American countries will likely not be able to keep up with demand. China, the Independent quotes a chocolatier as saying, will join the western world in chocolate consumption.
Over the past six years, the price of cocoa has doubled. In 20 years, the report says, a $1 chocolate bar could be more like $7."
(3) AMERICANS ARE WARY OF GENETICALLY ENGINEERED FOODS
"Would you eat a genetically engineered salmon? Are you even sure what the difference is between the regular variety and one that's been tweaked to grow faster? Don't feel bad if you're unsure. Only a quarter of Americans say they fully understand what genetically engineered food is all about, according to a survey of more then 3,000 people conducted for NPR by Thomson Reuters last month.
Press people a little further by asking them if genetically engineered foods are safe, and the uncertainty climbs higher. Only 21 percent of people are convinced the foods are safe. Most are unsure — 64 percent. The remaining 15 percent think the foods aren't safe.
People who are a little older, make more money and have at least a college degree are most likely to think safety is not an issue for the foods, whose qualities have been altered by laboratory manipulation of DNA. One thing everyone seems to agree on is that a food should say on its label if it's from some genetically modified animal or plant — 9 in 10 people surveyed said so."
(2) ANDREAS VERHEIJEN – FLOWER ENGINEER
“Floral designers are just floral designers but Andreas Verheijen is a "flower engineer." The strange title may sound like a bit of bad PR until you see his work. It's startling, it stops you in your tracks. Are they real?
(3) BAD THINGS THAT COULD HAPPEN
This is pure genius.
4) GABRIEL DAWE – INSTALLATION ARTIST
The construction is made out of gütermann thread, wood and nails attached at either end to blocks of wood, the effect is like a real-world version of computer generated imagery. Stunning."
[[Today’s food clip]]
(1) RENAISSANCE SAUSAGE: A FARM FRESH REBIRTH TO PHILLY’S SAUSAGE CULTURE
(2) HILAH COOKING - HOW TO MAKE GRAVY
(3) FOOD WISHES – CHOCOLATE EGG CREAM – NEW YORKS FAMOUS CHOCOLATE EGG CREAM DRINK
(5) PICADILLO WITH APPLES AND WALNUTS