Chef With No Borders

One would have to grow a third or fourth arm to count all of the places Aisha Essien has traveled to. Even then it would be incredibly difficult. The upcoming Artichoke magazine features Aisha recounting her extraordinary travels throughout Africa and South America. She shares unique insight about the differences she observed in the culture surronding food, as well as culinary knowledge, learned from working at restraunts and even owning one of her own.

Concessions Trailer's secrets

Every one's seen all those trailers around town. However, there's a surprising amount of political maneuvering along with competition in this industry. Also a look into the technicalities behind trailers and into F.N. Goode Burgers. All in Trailer Trash:The trend of concession trailers nation wide and the politics trying to destroy them, in the upcoming spring issue of Artichoke. --Blair C.R

Healthy Food, Healthy Mind

Do you struggle with fast food addiction?
Do you want to live a healthy life but don't know how to?

In "Change Your Ways, Change Your Life," Birdman will reveal the secrets to how food can be an integral part of a healthy lifestyle.

--EMG--

Kebab Crisis, Lucca, Milan

In an effort to preserve the "culture" of Italy, small town Lucca placed a ban last year on any new restaurants, cafes or bakeries opening that don't serve all Italian food. This has had a big impact on the hundreds of kebab vendors who roam the streets of Lucca and now Milan. They are struggling to find ingredients that satisfy the "all Italian" label. It has been difficult for officials though to determine what food is foreign, and what is authentically Italian. They seem to be letting French cuisine slide, however bans have been placed on the importation of all Chinese vegetables. Truthfully though, Italian food has been contributed to from Chinese and Peruvian cuisines alike as well as many others. What are the implications of this for the rest of the world? Will we eventually become so wrapped up in our own cultures we will outlaw all foreign competition?

Portion sizes since the last supper

Hey readers, here's a really short and curious article from the New York Times about portion sizes for the last thousand years. A study conducted by two brothers looked at 52 different paintings from 1000 to 1800 of the last supper found that the portion sizes and plate sizes increased significantly over that time. So apparently the trend of recent years of increasing portion sizes isn't a singular event.

This Monday evening is the first night of Passover, as all you Jews out there should know. This weekend, while I was taking a break from cleaning out the house for that holiday, I came across this article in the New York Times about a Seder in the White House. It's nice to know that we have people running our country that enjoy a good meal even if it is not related to your religion.
Make sure to enjoy your matzo! (or not...)

Recipe Not For Vampires

So after watching Anthony Bourdain: no Reservations show on Provence, i really wanted to make aioli. Aioli is a french sauce that's an emulsion of ground garlic and olive oil. Most people describe it as mayonnaise but its very different. It has the bite of the garlic and a smother texture because of the olive oil being dripped in slowly. Its a very traditional Provence recipe and is most commonly served with steamed or boiled vegetables and possible fish.

You will need: A few cloves of fresh garlic (anywhere from 3 to 5 for a small batch), 2 egg yolks, and lots of olive oil. Start by placing the garlic in a mortar and grinding it with pestle (can also been done in a blender). Then incorporate the two egg yolks, after separating. Then slowly, incorporate the olive oil while stirring constantly.

Health Care: The Fight Against Fast Food

Did you know: A provision in the new health care legislation requires restaurants with 20 or more locations to include calorie counts on their menus. Maybe the obesity epidemic will stop and society will become healthier because of this. Or Not. I think this is WAY overdue. Fast food is, after all, the most satisfying, gut clogging food ever. And it will cut into McDonalds profit margins (slightly). And to think Republicans in Congress opposed this.

Gourmet Pasta Indeed!

If you like pasta, whether it is spaghetti, lasagna, or ravioli, you should stop by Gourmet Texas Pasta for a delicious dinner. They make everything from chocolate pasta to roasted garlic and jalapeno pasta. Check it out for yourself! It's really good, too!

Spring Break: Adventures in Food

Break is a great time of year. But it's even better when you make some good food.

Featured above is a puff pasrty pear tart, puff pastry paprika-filled twists, and puff pastry sugar cookies.