Archive for Cuisine

Food helps all cancers and diseases

salad

This tasty apple and turkey salad with sunflower seeds was purchased at Sweet Tomatoes in Phoenix, Arizona and can be useful in fighting cancer and other diseases (Photo by Christina Thompson 2012).

A previous article was written about how food helps cure Leiomyosarcoma.  All the treatments discussed in that article can also be applied to other cancers.  Food has always been a source of curing many diseases like digestive disorders and the flu.  Foods used to help cure all different kinds of cancer have been a very hot topic.  David Servan-Schreiber, MD, PhD created a website that chronicles his fight with a brain tumor and the diet change and foods he consumed to cure his cancer.  CureZone.com is another website dedicated to finding alternatives to medication and they have a specific page called “Foods That Heal.”  In 1921, Dr. Wiley wrote, “…that food would be the future, not drugs.” Eating to Prevent or Cure Disease is an article written about how foods can be used to cure certain digestive diseases.

citrus

Citrus fruits are a great source of vitamin C, which helps the immune system fight diseases and cancer (Photo by Christina Thompson 2012).

Dr. Peter D’Adamo is thinking progressively by creating diets that center around a person’s blood type.  It says on the website, “Blood Type O thrives on a lean, high protein diet.  Blood Type A thrives on a primarily vegetarian diet.  Blood Type B thrives on a mixed diet of meat, fish and dairy.  Blood Type AB thrives on a modified vegetarian diet.”  Having a diet centered on what is good for the body will help a patient with any disease.  Nutritionists, doctors, and naturopathic doctors can help people cure whatever disease they have, but the average person can start with a healthier diet on their own.

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Arizona Taco Festival lures taco lovers to new home venue

Street Taco Platter

This delicious street taco platter was provided by Rubio’s Fish Tacos, a vendor at the Arizona Taco Festival over the weekend (Photo By: Christina Thompson 2012)

The Arizona Taco Festival found a new home this year at the Salt River Fields Sports Complex in Scottsdale, Arizona.  Philip Erdeljohn, a taco enthusiast, said, “It is crowded for a Sunday.  So many people here and I overheard a security guard say that there were 17,000 people here yesterday and they’re expecting the same today!”

Mariachi Band

An all female mariachi band serenaded taco lovers while they ate at the Arizona Taco Festival (Photo By: Christina Thompson 2012).

This two day festival included mariachi bands, chef demonstrations, Lucha Libre wrestling, taco eating contest, food trucks, chili pepper eating contest, margaritas, a tequila expo, and even a wedding!  The wedding took place on Saturday.  There were also live bands for people to enjoy while eating their tacos.

The Taco Festival’s social media pages on Facebook and Twitter kept people informed of most of the activities.  “I liked that the parking was free and close, but I hated waiting in line for 15 minutes only to find out that I couldn’t use my cash money and had to use carnival raffle tickets to buy my food and drink!  They did not warn us that it would be like that on the website.  I would like to know something like that ahead of time,” said Philip.

Lucha Libre

Lucha Libre wrestlers entertained crowds of people at the Arizona Taco Festival (Photo By: Christina Thompson 2012).

Overall, it was a taco fiesta to be enjoyed by people of all ages.  There was even an area for kids to play in bouncy castles and drive go-karts.

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Culinary “Misappropriation”: legal matters relating to Intellectual Property

bacon pie

This piece of a larger pie called the “Salty Hog Pie” from the Village Inn located in Phoenix, Arizona, but recipes can be found for similar pies on the Internet (Photo by Christina Thompson 2012).

In the world of food, legal matters do exist.  It is important for chefs and cooks to be held liable for their cooking and baking.  People know that there have been court cases relating to this topic, what people do not know is that there has been “culinary misappropriation” by chefs.  This is concerning their cuisine style choices and using other chef’s recipes without the permission of said chef.

One such example of the cuisine style choice was the feud between chef Eddie Huang and writer/editor Francis Lam.  The basic idea is that Francis Lam wrote about an American writer who made a successful Asian restaurant.  Chef Eddie Huang is calling the idea of white American chefs opening restaurants out of their ethnicity “culinary misappropriation.”  How do other chefs feel about this topic?  Chef Margaret Thompson said, “In a way, I can understand his point. We call this “bastardization.” Taking, say an Asian cuisine and having no roots in the culture, you make it how you think Asian, Italian, or whatever should be. It will no longer be authentic. Perhaps then this cuisine should be called fusion.  The argument for purity or misappropriation is no longer substantiated.”

The idea of fusion cuisine and having restaurants comes at a price to some chefs; some ideas for dishes and recipes may already exist for their place of business.  One example where a recipe was “stolen,” was on the show Top Chef: All-Stars.  What happened was that chef Richard Blais shared a recipe/dish idea with chef Mike Isabella, a competing chef on the show.  During a “Quick-fire Challenge,” Mike Isabella used the idea that he and chef Blais were talking about earlier in the day.  Judge and chef Tom Colicchio wrote an article about the episode and the intellectual property issue created by the dish.  In the article, he wrote, “That said, intellectual property laws do not govern dishes. Menu items that appear in one restaurant can be reproduced in another. Even recipes that appear in a published and copyrighted cookbook can be made in any restaurant in the world. In fact, if a chef changed one single ingredient, s/he could even reprint the recipe in his/her own cookbook.”

Autumn Chop Salad

This is an Autumn Chop Salad created by Chef Margaret Thompson for her family in Phoenix, Arizona from a recipe she found on the Internet (Photo by Christina Thompson 2012).

Chef Margaret Thompson has these feelings on the matter, “Well, I think all dishes come from the same recipe and chefs “re-create” them to make them their own.  If the customers do not like the latest spin on the recipe, the chef will go back and tweak it, until people are satisfied.  Lets take a tamale for instance; it is basically masa, lard, and some hot water on the outside, but there are hundreds of combinations of fillings. It all originated with a pork shoulder and went from there.   Each chef added or subtracted from the original recipe. Nobody really owns it.”

Another article presented about the “Blais v. Isabella issue” creates the idea of “Chef Law.”  Chef Law is explained as the following, “Chefs don’t use other chefs recipes.”  This is why there is a perceived problem among chefs.  Should chefs be punished for “culinary misappropriation”?  “If they out and out looked in the person’s recipe file or sat in their restaurant and took notes or pictures and used it in their own restaurant or in a contest or published this, then I say whatever rules/ consequences that apply to plagiarism should apply here,” said chef Thompson.

Each idea presents its own problems and solutions.  Chef Tom Colicchio said it best, “How often have we heard the chefs say that they were making dishes inspired by dishes their grandmothers used to make? In Quickfire Challenges, sometimes the chefs create a new dish on the spot; sometimes they do something inspired by other dishes. Yes, it’s bad form to lift a competing chef’s concept so baldly, and it is rotten for Richard that Mike did so, but Mike still had to execute the concept well. There’s no Intellectual Property law governing such a move, and no Top Chef law against it.”

This idea could be applied to people of other ethnicities opening restaurants outside their own ethnicity as well.  All that matters is how the food tastes to the people eating and enjoying it.

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Specialty Supermarket for Mexican Food in Phoenix

 

Bull

This is the “Welcome to Pro’s Ranch Market” bull sign that invites you to explore the store in one of the Phoenix locations (Photo by Christina Thompson 2012).

chicken

This man is cooking some marinated chicken outside one of the Pro’s Ranch Market stores in Phoenix (Photo by Christina Thompson 2012).

Chicharrones

These are chicharrones (fried pork rinds) which are a traditional ingredient in many Mexican dishes found at Pro’s Ranch Market in Phoenix (Photo by Christina Thompson 2012).

Most of the desert southwest borders Mexico and therefore has a lot of Mexican influence on food and drink.  There is also a higher population of Mexican-Americans in the area, especially in larger cities like Phoenix, Arizona.  One company realized this and created Pro’s Ranch Markets with seven locations across the Phoenix metro area, two in El Paso, Texas and two in New Mexico.  The grocery store company of Fry’s also created a specifically Mexican store in Phoenix called the Fry’s Mercado.  The food that is in these stores relates to Mexican cuisine.  A small list of ingredients is found at IndyWeek.com.

 Mexican cuisine like all the other cuisines found around the world is a culinary adventure and it is nice when specific stores become dedicated to serving the people that like to serve their cuisine.

Agua Frescas

These are two flavored aqua frescas made with traditional Mexican ingredients found at one of the Pro’s Ranch Market stores in Phoenix (Photo by Christina Thompson 2012).

Virgin Guadalupe

This is a Virgin Guadalupe statue surrounded by her Prayer Candles inside one of the Pro’s Ranch Market stores in Phoenix (Photo by Christina Thompson 2012).

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Travels to Metamora,Indiana

Departing from Grand Central Station in Connersville, Indiana, is the scenic Whitewater Valley Railroad.  It travels along the Whitewater River and Canals to a town called Metamora, Indiana and it only does this once on Saturday and once on Sunday, so the trip is sure to be special.  Once in Metamora, there is plenty to see and do.  One place to stop and eat is called, The Smelly Gourmet, where samples of family grown popcorn is given to patrons while they wait for one of many homemade Panini sandwiches and pita chips.  They are also known for their coffee bar.  Tasty dessert places can also be found around town like Mr. Fudge’s Confectionary that features an antique soda fountain and Grannie’s Cookie Jars and Ice Cream Parlor where over 2400 different cookie jars are on display and ice cream is scooped into homemade waffle cones.  Throughout the year, Metamora also has food related festivals.  The first weekend of June, they have the Strawberry Daze festival.  In October, they have the ever-popular Canal Days event where vendors of all kinds come to celebrate the town with the canal.  Finally, in November, they have a Chili cook-off.  Metamora, Indiana is a town for people who love antiques, trains, history, haunted houses, and most importantly, great homemade food.

 

 

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Cinco de Flying Pig

People from all across the Tri-State area come to Cincinnati for the Flying Pig Marathon and what better way to combine the festivities of Cinco de Mayo and the Flying Pig than to have a giant party on Fountain Square. There were drinks, food, live entertainment, and pig décor for people to enjoy. There was even a giant pig piñata that was going to be hoisted up for people to take a whack at it!

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