All change in the aisles to entice us to eat more veg: British shoppers are to become the subject of an experiment aimed at making them eat their greens. In a bold move to rebalance the contents of supermarket trolleys, Oxford academics have teamed up with supermarket chiefs to persuade consumers to buy less meat. The project, in which Sainsbury’s is a key collaborator, is being funded as part of a £5m Wellcome Trust programme, Our Planet, our Health, which aims to improve human health in a world going through profound climatic change. Eating more vegetables and fruit and less red meat will benefit people’s health and the environment, say researchers.
OFM’s classic cookbooks: The Classic Italian Cookbook by Marcella Hazan: Marcella Hazan single-handedly changed food as I knew it at home. I’m not saying my mum was not a good cook before the arrival of Marcella, far from it, it’s just that Marcella set new benchmarks in cooking and understanding food. Over the years that followed the book’s appearance in our house, my mother has perfected our particular family favourite, Tomato Sauce III. She is a confirmed recipe follower and this is one of the splendid things about all of Marcella’s recipes: they work.
Anne-Sophie Pic, France’s three-Michelin-starred chef: ‘opening in London is the ultimate challenge’: Anne-Sophie Pic – dressed in chef’s whites, with her hair scraped back into a ballet-dancer bun – is leaning over the counter in her brand-new, all-white kitchen, preparing soft-boiled eggs with wild mushrooms and a ginger-and geranium-infused consommé. It is a beautiful place to work, with one glass wall overlooking a Japanese garden. This is no shouty, scary kitchen – though busy, everyone greets you with a smile.
Dan Barber’s long-term mission: to change food and farming for ever: Four or five mornings a week Dan Barber drives out from his home in Manhattan to Blue Hill at Stone Barns, his celebrated restaurant in the Pocatino Hills, north of New York. On a good day the journey takes just under an hour. Barber, 47, is America’s pre-eminent philosopher chef. He has the reed-thin rigour of a stoic and the endlessly curious palate of a hedonist. He is on a cheerfully insane, one-man mission not only to serve some of the best-tasting food in America, but also to change the way America farms and eats for ever. It would be fair to say this mission is much more than a full-time job.
Gordon Ramsay to Cook With Food Waste for London’s Lucky Few: Gordon Ramsay, Tom Kerridge and Clare Smyth are among the Michelin-starred British chefs who will cook alongside their New York counterpart Dan Barber when he opens a popup restaurant converting food waste into £15 ($18) sharing dishes and £32 high tea.
Long-lived vintages: 1928 and all that: There is a world of difference between a 50-year-old wine and a five-year-old wine. Similarly, tasting old wines is a completely different exercise from tasting young ones. This was quite clear when six of us gathered around our dining table last autumn for a dinner focused on red bordeaux from the 1928 vintage. Described as “massively tannic” by our guest, Master of Wine Michael Broadbent of Christie’s, 1928 was a long-lived vintage, thanks to all that tannic preservative. So the question was likely to be: was there any fruit left?
How to spot a fake wine: 10 signs to look for: If anyone thinks that fake fine wine stopped with the conviction and jailing of arch-counterfeiter Rudy Kurniawan, they’re fooling themselves, according to expert Maureen Downey. Hundreds of wines concocted by Kurniawan, AKA ‘Dr Conti’, were destroyed at a US landfill site last year, but others were never found.
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