October, which is the National Seafood Month, has been re-christened to National Sustainable Seafood Month by organizations concerned with the well being of our oceans and food supply. Our oceans are facing great dangers from over fishing and unfettered pollution. Last month Jacqueline Church, who blogs at The Leather District Gourmet from Boston, called for food bloggers to participate in a virtual blog event to highlight awareness of these dangers. She created the “2008 Teach a Man to Fish Sustainable Seafood Blog Event.” She asked bloggers to create and share recipes from sustainable seafood. I decided to participate in this event by contributing my favorite way of preparing a sustainable fish: Sweet and Sour Tilapia.
As one of the most misunderstood major cuisines in the world, Chinese cooking has for the most part been relegated to a common and unsophisticated position in America. This is rather regretful since Chinese cuisine has a very long history and has developed into a refined and complex cooking tradition. After decades of political isolation and turmoil, China is now more open and is beginning to be politically and economically active on the world stage. Consequently the American public is paying a lot more attention to Chinese food. So it is not surprising that this year the James Beard Foundation decided to select Chinese cooking as the theme of their annual fundraising gala and educational conference. Known as “Dumplings & Dynasties,” the three-day event will begin on November 13th with a sumptuous modern Chinese banquet, at the historical Edison Ballroom in New York, prepared by distinguished guest chefs from China, Hong Kong and North America. The foundation will then host a two-day educational conference at New York University featuring experts on food and food culture of China.
To someone growing up in Asia in the 1960’s “boiled peanuts and a movie” is what “popcorn and a movie” is to the American moviegoers. As a child going to the cinemas in Singapore, I would always encounter boiled peanuts peddlers pushing large steaming kettles, mounted on tricycles, bursting with peanuts selling their fare. My friends and I would purchase packages of boiled peanuts in newspaper cones and bring them into the theatre. We would crack the peanuts noiselessly, as the moist soft shells split easily, and discard them on the floor. At the end of the show the floor would be full of peanut shells and I used to enjoy stomping on the shells making crunching noise as we walked out. But this reminiscing also brought out my feeling of disgust for how filthy that habit was. I’m glad that this practice doesn’t exist anymore.
If you’ve been a reader of food blogs during the last year it is very likely you’ve encountered the Foodbuzz banners. They’re hard to avoid. More than one thousand food bloggers are already Featured Publishers of Foodbuzz. And the main Foodbuzz site is currently one of the top ten Internet destinations for food and dining. The Foodbuzz team has already reached this level of achievement even before the official launch of their Featured Publishers community on October 13th.
Posted in Stories
Tagged Dining Out
I was living in Shanghai two years ago when two of my friends from New York came to visit. It was their first visit to China and everything was novel. On the evening of their arrival I took them to the rooftop terrace at a café called New Heights. We had a few drinks and watched the “light show” on the buildings across the river in Pudong. We then headed to dinner at Jade Garden, a Shanghainese restaurant, where I ordered braised bran dough (烤麩). You see my friends are rather well informed when it comes to dining, and rightly so because they frequently venture into New York’s many ethnic restaurants and travel extensively overseas. But they had never heard of bran dough and found it a rather curious dish. It contained tiny pieces of sponge-like dough braised in soy sauce and other ingredients. They weren’t quite sure what to expect initially, but I was confident it would be love at first bite. I was not wrong.