Foodie Pantry is closed just for tonight. A summer cold got the best of me,
Sorry ,
Liz
Thursday, July 30, 2015
Wednesday, July 29, 2015
Gazpacho A Hot Weather Cooler
During these hellish times it's nice to have a cool, soothing meal. Gazpacho, that Spanish classic fits the bill nicely, Made right it's a refreshing meal, perfect for a mid summer heat wave.Best of al it's easy to whip up , another plus in the depths of ultra hot weather.
Julia Moskin wrote about this summer treat in today's New York Times Food section. Americans have been making it - wrong - for years. Ours looks like a home made V-8.Aother wrong doing, we're guilty of - adding croutons or vegetable cubes. The true version is silky, a celebration of summer harvests , perfect with any tapas.Also it should be eaten as soup in a mug, more of a refreshing drink than an actual potage. It should be served in a pitcher, poured, not ladled into glasses or tumblers either. Another idea to get into the gazpacho mindset is using the right ingredients.The key ingredient is olive oil, This is the fat that gives the soup it's creamy orange color. Ms Moskin and I both recommend using an extra light virgin olive oil.A Spanish oil is preferred because it has a peppery taste that will come through in the mix. This will give the soup a kind of fluffiness.Another must have is the right pepper. Buy the cubanelle or the Italian frying pepper.If you can't get that then sub in the Anaheim. These have a definite bite, unlike the average green pepper which can have a grassy flavor.
Gazpacho is also tomato heavy as well. Use any ripe red ones, but the plum ones do have a extra sweetness to them . They need to be cored and roughly cut into chunks. You'll also need an eight inch cucumber and one mild small onion and garlic splash of sherry vinegar is also added.Once you have these then the next step is having a good blender. THis is crucial in creating a silky texture.The water content of both the cukes and tomatoes provide the liquid, however if it does get too thick, then add a few tablespoons of water.If you don't have a power blender that completely liquefies the veggies, then next step is poring it through a food mill or a sieve to get rid of any skins.The liquid should be transferred to a large pitcher and chilled for at least six hours before serving. The best bet is to make it the night before and then serve it for lunch the next . You can do this too for a party, making it the night before as a different side with barbecue.
Gazpacho is the perfect antidote for these oven like days and nights It is cool and refreshing, along with being a perfect mix of the summer harvest. Make one to ice down. It's the culinary equivalent of running through a sprinkler.
Julia Moskin wrote about this summer treat in today's New York Times Food section. Americans have been making it - wrong - for years. Ours looks like a home made V-8.Aother wrong doing, we're guilty of - adding croutons or vegetable cubes. The true version is silky, a celebration of summer harvests , perfect with any tapas.Also it should be eaten as soup in a mug, more of a refreshing drink than an actual potage. It should be served in a pitcher, poured, not ladled into glasses or tumblers either. Another idea to get into the gazpacho mindset is using the right ingredients.The key ingredient is olive oil, This is the fat that gives the soup it's creamy orange color. Ms Moskin and I both recommend using an extra light virgin olive oil.A Spanish oil is preferred because it has a peppery taste that will come through in the mix. This will give the soup a kind of fluffiness.Another must have is the right pepper. Buy the cubanelle or the Italian frying pepper.If you can't get that then sub in the Anaheim. These have a definite bite, unlike the average green pepper which can have a grassy flavor.
Gazpacho is also tomato heavy as well. Use any ripe red ones, but the plum ones do have a extra sweetness to them . They need to be cored and roughly cut into chunks. You'll also need an eight inch cucumber and one mild small onion and garlic splash of sherry vinegar is also added.Once you have these then the next step is having a good blender. THis is crucial in creating a silky texture.The water content of both the cukes and tomatoes provide the liquid, however if it does get too thick, then add a few tablespoons of water.If you don't have a power blender that completely liquefies the veggies, then next step is poring it through a food mill or a sieve to get rid of any skins.The liquid should be transferred to a large pitcher and chilled for at least six hours before serving. The best bet is to make it the night before and then serve it for lunch the next . You can do this too for a party, making it the night before as a different side with barbecue.
Gazpacho is the perfect antidote for these oven like days and nights It is cool and refreshing, along with being a perfect mix of the summer harvest. Make one to ice down. It's the culinary equivalent of running through a sprinkler.
Tuesday, July 28, 2015
Hot Weather Haute Cuisine
It is mid summer , a time when even the thought of cooking in a hot kitchen is just too much. Unfortunately mostly everyone, even the most experienced or diligent home chefs slap together sandwiches or worse - order out when the temps go into scorching highs. However cuisine and diets shouldn't suffer . Tasty and even classy dishes can be made during a heat wave.
The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side
If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.
Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.
The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side
If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.
Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.
Monday, July 27, 2015
Meals On The Road
This is the season for travel- and with that means eating on the road . The question is what is better for you? Do you bring favorites with you? Or nosh in one of those rest stops?. There are plusses and minuses to both that benefit you and your family.
Not many travelers actually eat breakfast on the road.They usually have it at home, with favorite cereals and dishes. However there is the chance of having a very early start and that means eating on the road So , what do you do? If you have kids, then bring those cereal cups and those square boxes of milk like Parmelat.Both are easy to pack and the little ones will enjoy their particular faves. Another idea is making toast sandwiches with butter and jam or croissants stuffed with jelly.For a healthier spin buy breakfast bars but read their ingredients before you buy them. Many are loaded with refined white sugar along with chocolate and even crumbled cookies. Go for the all natural, sweetened with honey or molasses. Some vacationers like hitting the local diner before hitting the highway.You can get a heartier fare like French toast and sausages without leaving a mess in the kitchen. What about those roadside stands ? Drive on if it's a greasy spoon and just find a grocery to buy rolls and fruit. Some supermarkets like Stop & Shop and smaller privately owned marts have cafes where you can get coffee and tea too.
Lunch and supper are another matter. You've probably been traveling three or four hours when lunchtime rolls around. Everyone need some kind of break after sitting so long. A multi restaurant rest stop like what New Jersey has on our Parkway and Turnpike is salways the best choice. There's usually a food court featuring fast food chains however be judicious. Try to get the healthiest dishes such as salad or even spaghetti. Keep kids away from the ultra fried or ultra sweet. This is also a good time to stock up on water and unsweetened drinks like tea.Yelp is going to be a big help when you veer off the main arteries. Look at reviews of local restaurants and diners and pick out the most suitable for your family and their needs.Another idea is gong to the local grocery store for cold cuts, rolls and drinks along with fresh fruit . This makes a nice, light dinner. It's also a good way to get the lay of the land, especially if you're renting a house in the area.You'll know in advance where to pick up groceries or get a slice of pizza.If you're still starveling by supper time, then stop at destination's local mart for not only food but essentials like toilet paper, dish and laundry soaps.
Travel means eating on the road.Try to eat decent balanced meals that are both taste and good for you.It makes for a comfortable trip that leaves everyone happy but not hungry!
Not many travelers actually eat breakfast on the road.They usually have it at home, with favorite cereals and dishes. However there is the chance of having a very early start and that means eating on the road So , what do you do? If you have kids, then bring those cereal cups and those square boxes of milk like Parmelat.Both are easy to pack and the little ones will enjoy their particular faves. Another idea is making toast sandwiches with butter and jam or croissants stuffed with jelly.For a healthier spin buy breakfast bars but read their ingredients before you buy them. Many are loaded with refined white sugar along with chocolate and even crumbled cookies. Go for the all natural, sweetened with honey or molasses. Some vacationers like hitting the local diner before hitting the highway.You can get a heartier fare like French toast and sausages without leaving a mess in the kitchen. What about those roadside stands ? Drive on if it's a greasy spoon and just find a grocery to buy rolls and fruit. Some supermarkets like Stop & Shop and smaller privately owned marts have cafes where you can get coffee and tea too.
Lunch and supper are another matter. You've probably been traveling three or four hours when lunchtime rolls around. Everyone need some kind of break after sitting so long. A multi restaurant rest stop like what New Jersey has on our Parkway and Turnpike is salways the best choice. There's usually a food court featuring fast food chains however be judicious. Try to get the healthiest dishes such as salad or even spaghetti. Keep kids away from the ultra fried or ultra sweet. This is also a good time to stock up on water and unsweetened drinks like tea.Yelp is going to be a big help when you veer off the main arteries. Look at reviews of local restaurants and diners and pick out the most suitable for your family and their needs.Another idea is gong to the local grocery store for cold cuts, rolls and drinks along with fresh fruit . This makes a nice, light dinner. It's also a good way to get the lay of the land, especially if you're renting a house in the area.You'll know in advance where to pick up groceries or get a slice of pizza.If you're still starveling by supper time, then stop at destination's local mart for not only food but essentials like toilet paper, dish and laundry soaps.
Travel means eating on the road.Try to eat decent balanced meals that are both taste and good for you.It makes for a comfortable trip that leaves everyone happy but not hungry!
Saturday, July 25, 2015
Harvest Fever
Everyone goes crazy at the sight of veggies right now. Both professional chefs and novice home ones burst with excitement at a garden bursting with tomatoes or a farmer's market offering a wide array of just picked anything. This is harvest fever and it causes us to overbuy. The question is what do we do with a kitchen full of vegetables?Use them or lose them.
One of the biggest mistake any novice makes is overbuying or picking the backyard plots bare. It is exciting to get our creative hands on nature's beauties and we're anxious to try out all recipes .However keep in mind that veggies can go bad quickly and they need to be eaten within a week.Corn should be cooked right away otherwise the sugar in the kernels builds up and toughens the ears.Cucumbers have only two days before they go bad. Eggplants and most lettuces are the same too. Tomatoes and peppers, those staples of summer cooking, have a three day period before souring. Onions and garlic have a week before turning however both can sometimes go longer ,lasting up to two weeks. Be judicious with what you buy. Do you really need a bushel of tomatoes or ten ears of corn? Plan the dish you want to make, write down the exact amounts of veggies needed and buy that amount. That saves on overage and wasted produce.
Now the question - what to make? .Beginners should stick with something simple such as my family's variation of ratatouille.This is one of my favorites because it just so drool worthy delicious.
You'll need;
2 ripe tomatoes ( I prefer organic)
1 large green pepper
5-6 fresh ,shredded basil leaves
1 onion
2 cloves garlic minced
6 soy Italian sausages(or the real kind if you want)
Break sausage up into pieces and cook in minced garlic and olive oil in a medium sized frying pan. Finely chop onion and slowly add to the meat. Cook for two to three minutes until slightly translucent.Core and seed pepper and then cut into coarse chunks. Quarter the tomatoes and add both to the mix. Cook for about 20 to 30 minutes or until veggies are tender but firm. You can add basil as I did which gives it a nice bright slash of green along with sea salt and a good dose of freshly ground pepper.. I served mine with sautéed polenta rounds but you can also serve this with thick slices of Italian or French bread. The ratatouille also makes a great sauce for any kind of pasta too.
If you have harvest fever then cure it with a delicious hot dish such as this.It's a great way of using up extra vegetables while enjoying the season's harvest. Another plus it's so easy and fun!
One of the biggest mistake any novice makes is overbuying or picking the backyard plots bare. It is exciting to get our creative hands on nature's beauties and we're anxious to try out all recipes .However keep in mind that veggies can go bad quickly and they need to be eaten within a week.Corn should be cooked right away otherwise the sugar in the kernels builds up and toughens the ears.Cucumbers have only two days before they go bad. Eggplants and most lettuces are the same too. Tomatoes and peppers, those staples of summer cooking, have a three day period before souring. Onions and garlic have a week before turning however both can sometimes go longer ,lasting up to two weeks. Be judicious with what you buy. Do you really need a bushel of tomatoes or ten ears of corn? Plan the dish you want to make, write down the exact amounts of veggies needed and buy that amount. That saves on overage and wasted produce.
Now the question - what to make? .Beginners should stick with something simple such as my family's variation of ratatouille.This is one of my favorites because it just so drool worthy delicious.
You'll need;
2 ripe tomatoes ( I prefer organic)
1 large green pepper
5-6 fresh ,shredded basil leaves
1 onion
2 cloves garlic minced
6 soy Italian sausages(or the real kind if you want)
Break sausage up into pieces and cook in minced garlic and olive oil in a medium sized frying pan. Finely chop onion and slowly add to the meat. Cook for two to three minutes until slightly translucent.Core and seed pepper and then cut into coarse chunks. Quarter the tomatoes and add both to the mix. Cook for about 20 to 30 minutes or until veggies are tender but firm. You can add basil as I did which gives it a nice bright slash of green along with sea salt and a good dose of freshly ground pepper.. I served mine with sautéed polenta rounds but you can also serve this with thick slices of Italian or French bread. The ratatouille also makes a great sauce for any kind of pasta too.
If you have harvest fever then cure it with a delicious hot dish such as this.It's a great way of using up extra vegetables while enjoying the season's harvest. Another plus it's so easy and fun!
Friday, July 24, 2015
A Vegan Birthday
Can vegans have a tasty food filled birthday?After all nothing beats a pepperoni pizza or cheeseburger followed by an egg and butter laden cake. Yet - suppose you're a hardcore animal lover who eschews any animal products or you have allergies that prevent you from eating dairy and meat? Can you still have a fun party? Of course you can! It's easy with a wide variety of choices.
Barbecues aren't limited to just meat lovers. Vegans can celebrate their special day , thanks to companies like Morningstar Farms who make a variety of burgers and dogs . They have twelve (!) different kinds of patties to choose from, like a spicy black bean to a quinoa and mushroom one. They also have added soy turkey burgers and there are yummy chicken patties. Their hot dogs are just as tasty and even meaty as the real thing and they are delicious roasted over a fire. If you're looking to have a meat free party then buy their soy crumbles to turn into a hearty pot of chili or taco stuffings.If you're throwing a birthday brunch, you can easily use Morningstar's soy bacon strips for the base of Eggs Benedict. As for the Hollandaise sauce that goes over it. you can make it without the eggs, using avocado and lemon pureed to make a creamy sauce. Pepperoni pizza is a snap to make too , especially when you just add soy pepperoni on top. Also everyone loves a build your own pizza bar too.There are also soy meatballs and sausages for a tasty, and healthier marinara sauce.
Birthday desserts can be tricky.Most do have egg and butter in them as binders.Melissa Clark had a recipe for dairy free ice cream in her A Good Appetite column in Wednesday's New York Times Food section.It's taken from the Van Leeuwen Brothers cookbook on ice cream. The brothers have a small chain of ice cream shops featuring both dairy and non dairy cold treats. To create a milk free scoop sub in cocoa butter and coconut oil to replace the necessary dairy and egg. It creates a smooth, creamy texture that is exactly the same as milk and cream based kinds.Cakes are another vegan conundrum. How do you get a perfectly light creation without the use of vital ingredients? You can use substitutes for the eggs and milk such as Ener-G - Egg replacer along with soy, almond or cashew milk. Trying to make a vegan frosting has always been the hardest but now you can , thanks to using coconut oil in place of butter. Arrowroot powder can be used to make it thicker but it does result in a fluffy topping that can be dyed pretty colors for variety and fun. Of course if there's a vegan bakery nearby, take advantage of it because they can create some awesome treats and even favors.
Yes , vegans can have a tasty, treat filled birthday. Use soy products along with stand ins for creating a no cruelty party .It's not only healthy but kind too!
Barbecues aren't limited to just meat lovers. Vegans can celebrate their special day , thanks to companies like Morningstar Farms who make a variety of burgers and dogs . They have twelve (!) different kinds of patties to choose from, like a spicy black bean to a quinoa and mushroom one. They also have added soy turkey burgers and there are yummy chicken patties. Their hot dogs are just as tasty and even meaty as the real thing and they are delicious roasted over a fire. If you're looking to have a meat free party then buy their soy crumbles to turn into a hearty pot of chili or taco stuffings.If you're throwing a birthday brunch, you can easily use Morningstar's soy bacon strips for the base of Eggs Benedict. As for the Hollandaise sauce that goes over it. you can make it without the eggs, using avocado and lemon pureed to make a creamy sauce. Pepperoni pizza is a snap to make too , especially when you just add soy pepperoni on top. Also everyone loves a build your own pizza bar too.There are also soy meatballs and sausages for a tasty, and healthier marinara sauce.
Birthday desserts can be tricky.Most do have egg and butter in them as binders.Melissa Clark had a recipe for dairy free ice cream in her A Good Appetite column in Wednesday's New York Times Food section.It's taken from the Van Leeuwen Brothers cookbook on ice cream. The brothers have a small chain of ice cream shops featuring both dairy and non dairy cold treats. To create a milk free scoop sub in cocoa butter and coconut oil to replace the necessary dairy and egg. It creates a smooth, creamy texture that is exactly the same as milk and cream based kinds.Cakes are another vegan conundrum. How do you get a perfectly light creation without the use of vital ingredients? You can use substitutes for the eggs and milk such as Ener-G - Egg replacer along with soy, almond or cashew milk. Trying to make a vegan frosting has always been the hardest but now you can , thanks to using coconut oil in place of butter. Arrowroot powder can be used to make it thicker but it does result in a fluffy topping that can be dyed pretty colors for variety and fun. Of course if there's a vegan bakery nearby, take advantage of it because they can create some awesome treats and even favors.
Yes , vegans can have a tasty, treat filled birthday. Use soy products along with stand ins for creating a no cruelty party .It's not only healthy but kind too!
Thursday, July 23, 2015
Don't Waste America's Food
Funny man John Oliver brought a serious issue to light the other night on his show "Last Week Tonight" The HBO program showed tons of food that is left to rot or tossed in the trash. All this is happening as millions starve and children go to bed hungry.We as a nation have to do something about this. We have to band together to change laws and perceptions.
Mr. Oliver's report was eye opening and disgusting. Slightly flawed fruit, such as peaches, is left to rot on the grounds around fruit trees.Why? Because they don't meet the USDA standards .The shape could be slightly off or the color not quite the right shade, yet they are still OK to eat. Thousands of these can be given to soup kitchens or food pantries however manufacturers simply can't .The reason? The cost to package and deliver is too financially dear.It would leave smaller, privately owned companies more in the red than in the black. Add to this that a family run farm will not get any tax breaks like the bigger companies for doing any charitable work Maybe a better idea is letting those in need go through the farms and pick up what 's left on the ground.The extra fruit is finally put to good use and everyone benefits from having more healthy foods in their diets.Another nauseating fact is that our local supermarkets overstock - everything. Why? Because it's aesthetically pleasing. No one will want to buy the lone single head of lettuce or last bunch of bananas. We are programmed to think that the more the merrier and that there has to be something wrong with what's left on the shelves. Shoppers have to deprogram themselves from thinking that way. Kudos , though, to Stop & Shop, who do repackage leftover veggies and sell them at a lower price days later..
Last Week Tonight also pointed out about how restaurants are afraid to donate because they fear of being sued. However this is balderdash ,plain and simple. Thanks to the Good Samaritan Act, any business or even person is protected from being sued if on the rare chance, their donated foods causes illness. Eateries large and small , can donated their overage and if this still is daunting then do what rocker Jon Bon Jovi did -at his Soul Cafés, in Red Bank and Toms River ,New Jersey . He charged patrons what they can afford.If they can't pay then they can help out whatever way they can.- setting tables or washing dishes.Maybe restaurants around the US can do this to cut down on the amount of food waste. Even as individuals we can cut down as well or learn to repurpose. Leftovers can be refashioned into tasty dishes, after all we've been doing this with holiday meals for decades. Another idea is taking extra food want and "gifting" it to our less fortunate neighbors - or simply inviting them over to share it with us. We also have to ignore 'sell by" dates. These are actually meaningless and contribute greatly to the vast quantities of food that is being thrown out. Do what our grandparents and great grandparents did to determine if food was good - sniff and taste.If it's bad toss it, if it's OK, keep it.
We are wasting large quantities of viable food, due to our stupidity. This should not be. We need to be more aware of what we and our stores throw out It is sinful and disgusting, especially with the large amount of starving Americans out there.
Mr. Oliver's report was eye opening and disgusting. Slightly flawed fruit, such as peaches, is left to rot on the grounds around fruit trees.Why? Because they don't meet the USDA standards .The shape could be slightly off or the color not quite the right shade, yet they are still OK to eat. Thousands of these can be given to soup kitchens or food pantries however manufacturers simply can't .The reason? The cost to package and deliver is too financially dear.It would leave smaller, privately owned companies more in the red than in the black. Add to this that a family run farm will not get any tax breaks like the bigger companies for doing any charitable work Maybe a better idea is letting those in need go through the farms and pick up what 's left on the ground.The extra fruit is finally put to good use and everyone benefits from having more healthy foods in their diets.Another nauseating fact is that our local supermarkets overstock - everything. Why? Because it's aesthetically pleasing. No one will want to buy the lone single head of lettuce or last bunch of bananas. We are programmed to think that the more the merrier and that there has to be something wrong with what's left on the shelves. Shoppers have to deprogram themselves from thinking that way. Kudos , though, to Stop & Shop, who do repackage leftover veggies and sell them at a lower price days later..
Last Week Tonight also pointed out about how restaurants are afraid to donate because they fear of being sued. However this is balderdash ,plain and simple. Thanks to the Good Samaritan Act, any business or even person is protected from being sued if on the rare chance, their donated foods causes illness. Eateries large and small , can donated their overage and if this still is daunting then do what rocker Jon Bon Jovi did -at his Soul Cafés, in Red Bank and Toms River ,New Jersey . He charged patrons what they can afford.If they can't pay then they can help out whatever way they can.- setting tables or washing dishes.Maybe restaurants around the US can do this to cut down on the amount of food waste. Even as individuals we can cut down as well or learn to repurpose. Leftovers can be refashioned into tasty dishes, after all we've been doing this with holiday meals for decades. Another idea is taking extra food want and "gifting" it to our less fortunate neighbors - or simply inviting them over to share it with us. We also have to ignore 'sell by" dates. These are actually meaningless and contribute greatly to the vast quantities of food that is being thrown out. Do what our grandparents and great grandparents did to determine if food was good - sniff and taste.If it's bad toss it, if it's OK, keep it.
We are wasting large quantities of viable food, due to our stupidity. This should not be. We need to be more aware of what we and our stores throw out It is sinful and disgusting, especially with the large amount of starving Americans out there.
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