Thanks Professor Shayani for giving me the opportunity to experience food in this class. I have thoroughly enjoyed it in the midst of it all. This class has opened my eyes to food waste thanks to the research paper and given me an opportunity to time travel back to the past to remember events in the kitchens of my childhood home.
I wish you all an amazing fall season!!
Friday, September 23, 2016
Popular source Post
Popular Sources:
My Popular sources all argue the fact that food waste should be a great concern and that the people of of the United States have to takes this phenomena seriousely and work together to reduce and ultimately end food waste. Various ways of reclycing food are being discussed and charity organisations are working inovatively to use good food leftovers that are wasted from retaurants and grocery stores to provide three meals to starving families.
Chrobog, Karim.
"Wasted." https://www.youtube.com/watch?v=1aH7RwOD0RE
Worland, Justin
“America’s food waste problem” The times Magazine March 9, 2016
The Progressive
Increase of Food Waste in America and Its Environmental Impact. Kevin D. Hall, Juen
Guo, Michael Dore, Carson C. Chow. Published: November 25, 2009 http://dx.doi.org/10.1371/journal.pone.0007940
“A brief pre-history of food waste and the social
sciences” David Evans, Hugh Campbell, Anne Murcott. December 2012. DOI:
10.1111/1467-954X.12035.
Nunley, Mariel. “From Farm to Fork to Landfill:
Food waste and consumption in America” Clairemont Colleges and Scholarships,
Pitzer Collerge 2013.
Chandler, Adam. “Why Americans Lead the World in
Food Waste” http://www.theatlantic.com/business/archive/2016/07/american-food-waste/491513/
Research Paper Post
Topic: Food Waste in the United States
Topic: Food Waste in the United States
In
North America, 30-40% of the food supply is wasted which can equal about
20 pounds of food per person each year. The bulk of food wastes come from
Restaurants, schools and individual households. America leads the world in food
waste. In this paper after some research, I will be discussing what causes this
mentality of food waste, how the United States leads the rest of the world in
food waste and solutions to reduce food waste in the United States.
According to a recent report by UNEP and the World Resources
Institute (WRI), about one-third of all food produced worldwide, worth around
US$1 trillion, gets lost or wasted in food production and consumption systems.
When this figure is converted to calories, this means that about 1 in 4
calories intended for consumption is never actually eaten. In a world full of
hunger, volatile food prices, and social unrest, these statistics are more than
just shocking: they are environmentally, morally and economically
outrageous.
Food waste is a global issue that is not being talked about much and awareness around this issue should be in the same category as Global Warming. Ending food waste can end world hunger!!
Okro Soup: An African Delicacy
Read more at http://www.allnigerianrecipes.com/soups/okra-okro-soup.html#kIAwMc4QVRMbfzkL.99
Watch how to cook here: http://www.allnigerianrecipes.com/soups/okra-okro-soup.html#okrasoupvideo
This is one of the fastest and most versatile soups to cook in Nigeria. As a main dish, you can eat with numerous sides including rice, fufu, pounded yam, garri (eba), boiled yam and so on. Okra is also a very healthy vegetable.
Origins:
Okra is an ancient vegetable that originated in southern Ethiopia in far antiquity. It provides thickness and savor in the one-pot stews that are the basis of many traditional African diets.
Spreading across to Western Africa and down into the central part of the continent during the Bantu migrations around 2,000 BCE, okra has been a staple in African and African diaspora cuisine for a long time. It even crossed the ocean to Asia at an early date and spread with Islam to India, where it is called “ladies fingers.” About the same time okra was making its appearance in Brazil, the West Indies and later mainland North America, it made its way to China and the island of Macau where it bears one of its many African names—quilobo—from Angola. In fact, quilobo is one variant of the KiMbundu word quingombo, where we get the word “gumbo. From the Igbo language of southeastern Nigeria we get the vegetable’s English name, as okwuru became ochra and okra. Along the entire length of the 3,500 mile coast exploited by the trans-Atlantic slave trade, okra was grown and cooked with other vegetables or rice and made into soup.
Ingredients
- 250g Okra
- 3 cooking spoons red palm oil
- Beef: Best cut
- Shaki (Cow Tripe) (Optional)
- Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish
- 1 handful crayfish
- Pepper and Salt (to taste)
- Onions (optional)
- Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)
- 3 stock cubes
Read more at http://www.allnigerianrecipes.com/soups/okra-okro-soup.html#kIAwMc4QVRMbfzkL.99
Watch how to cook here: http://www.allnigerianrecipes.com/soups/okra-okro-soup.html#okrasoupvideo
This is one of the fastest and most versatile soups to cook in Nigeria. As a main dish, you can eat with numerous sides including rice, fufu, pounded yam, garri (eba), boiled yam and so on. Okra is also a very healthy vegetable.
Origins:
Okra is an ancient vegetable that originated in southern Ethiopia in far antiquity. It provides thickness and savor in the one-pot stews that are the basis of many traditional African diets.
Spreading across to Western Africa and down into the central part of the continent during the Bantu migrations around 2,000 BCE, okra has been a staple in African and African diaspora cuisine for a long time. It even crossed the ocean to Asia at an early date and spread with Islam to India, where it is called “ladies fingers.” About the same time okra was making its appearance in Brazil, the West Indies and later mainland North America, it made its way to China and the island of Macau where it bears one of its many African names—quilobo—from Angola. In fact, quilobo is one variant of the KiMbundu word quingombo, where we get the word “gumbo. From the Igbo language of southeastern Nigeria we get the vegetable’s English name, as okwuru became ochra and okra. Along the entire length of the 3,500 mile coast exploited by the trans-Atlantic slave trade, okra was grown and cooked with other vegetables or rice and made into soup.
Thursday, September 22, 2016
My Relationship with Food knows no Boundaries!
Most of my childhood memories are filled with me being shooed out of the kitchen as a very young kid to my numerous aunties and my mother finally letting me help with the cooking. I come from a tiny country in West Africa and there is an African proverb that says "it takes a village to raise a child" hence our house was always overflowing with relatives, neighbors and friends of our parents. There always had to be some cooking that needed to be done. Cooking itself was huge part of our life. All the dishes were a process to make, from making the dough and paste that were the bases of most foods to prepping the meat, chicken or any other unlucky animal from scratch to plate, it was just wonderful to watch well except the slaying of the animals, that was my least favorite part, when i was younger i would run away and watch from afar behind something.
One of my favorite food is called "Deggeh" Its a peanut powder based sauce that can be eaten with rice, fried plantains or other African Solids such as "eba" (grounded maize), "fufu" (mashed plantains), "pounded yam" and others. Back home in the 80's and 90's you would have to ground the nuts to make the powder or paste before making the sauce which would have to be done days prior to making the sauce. Thankfully now you can buy Deggeh powder off the shelves of any African grocery store in the US and at home.
Deggeh is so delicious and nutritious!! The creamy peanut taste melts like well peanuts in your mouth but please stay away if you are allergic to peanuts. The contrast of other ingredients added to the peanuts is amazing as you would never think they would all come together to become delicious. Deggeh sauces may include, tomatoes made into a paste, onions, chicken or goat meat, dry fish and many other components. The powder can also be used to bake cakes and thiakry (Senegalese yoghurt)
One of my favorite food is called "Deggeh" Its a peanut powder based sauce that can be eaten with rice, fried plantains or other African Solids such as "eba" (grounded maize), "fufu" (mashed plantains), "pounded yam" and others. Back home in the 80's and 90's you would have to ground the nuts to make the powder or paste before making the sauce which would have to be done days prior to making the sauce. Thankfully now you can buy Deggeh powder off the shelves of any African grocery store in the US and at home.
Deggeh is so delicious and nutritious!! The creamy peanut taste melts like well peanuts in your mouth but please stay away if you are allergic to peanuts. The contrast of other ingredients added to the peanuts is amazing as you would never think they would all come together to become delicious. Deggeh sauces may include, tomatoes made into a paste, onions, chicken or goat meat, dry fish and many other components. The powder can also be used to bake cakes and thiakry (Senegalese yoghurt)
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