The Food Guy
I read about food politics like it's a Harry Potter.
Eating my way through culture and cooking up the future.
Do good and evil exist?
Do good and evil exist? To answer the question of good and evil I first need to understand what those words and by extension subjects mean. To compare them I have to look at the principles of morality - where right and wrong decisions, choices and actions exist. The good action would be approved and accepted as desirable, the evil one would be regarded as unacceptable and judged upon. Those are the concepts people created. As such there must be a need for them to exist. Take a step back, and good and evil must have commenced somehow for people to grasp them as being present. They are as real as we are, as long as we are, as we are looking at goodness and evil happening in front of us.
No business has ever survived without its customers. Setting up the enterprise to make a profit requires engaging with the fundamental part of the business ecosystem, and that is to sell to whoever is willing to buy. What can be seen as exchanging goods for cash is naturally a process of interactions, connections and trade-offs. Upon a close look at this ecosystem, the pattern of influential centres of purchase and influence emerges - the regulars.
Being vegan is hard
Being Vegan Being vegan for 4 years is exhausting. I started this challenge by learning about nutrition, food processing and labelling. Preparing to answer questions like: why don't you just eat meat/real food? And, why call vegan food meat names? Followed by “Where do you get your proteins?” and “Animals die because of you during harvesting, how are you still vegan?” Topped with “Plants can feel pain too” and “Bacteria are alive and you eat millions of those in one spoon of kimchi, murderer.” I made the last one up but you got the feel of the carnivore status quo.
How to replace any ingredient
Hello Foodies! I am Edgar TheFoodGuy. Have you ever run out of cacao powder in the middle of mixing sugar and flour to make brownies for sale? No? Just me then?! After an initial panic, I thought to myself that I need to think like a chef. And if you are no chef here is a simple guide on how to replace a missing ingredient.
Two chefs one dish
Cooking nature No dish is ever the same. As an activity that follows a recipe and methods of preparation, it is strangely undefined what the result will be. You might know the dish already so you aim for those flavours or you might be able to describe it. But the result is never the same. Even 2 chefs with experience cooking the same exact recipe for years will have a slightly different result in the end.
I don't know what is happening to me
Last week I started to feel down due to the corona outbreak. I cannot understand why it bothers me exactly but since it got serious, my friends started to talk about it and send me info, so I started following the news. Since then I got more and more upset about the situation. Because of the severity of the problem last week, on Tuesday I was told not to come to work. We had to close restaurants to the public and started operating delivery and collection services only. It has hit me hard. Realizing that things are quite different at this moment in time.
New Food Ideas
Everyone has ideas, it’s what you do with them that matters. 1. Ideas are everywhere. Most of the food ideas are coming from something that was done before. Many successful restaurants focus on authentic cuisine and original flavours. This means that every new recipe is a long-forgotten traditional one.
Today I went for a run. It was a day like any other. The weather was nice for Britain, the rain has finished. It felt like a Mediterranean winter (no wind with 7 ℃). For the past 34 days, I have run a circle around town no less than 5 km.
Just eat your food
Food, by definition, has nutritional value to our bodies. It says nothing about the importance of balance, dieting, choosing the right thing and eating for pleasure. So should we stick to the linguistic definition of it? And miss out on all the good stories, like the importance of sawdust and stones, the contribution of food technologies to the societal hierarchy, and the evolution of eating together in our lives?! No way!
Eating better. Vegan Manifesto. Part 2.
The result of my first month and the journey. Before I started veganism I had heard a lot about the difficulties that come with it. There is a difficulty in making balanced food that meets all the nutritional needs, eating out with friends, speaking with people without sounding preachy, choosing vegan products and finding necessary ingredients. I don't know about other people but these days most of the necessary products are already available in supermarkets. Food supplements, vegan meals and snacks, approved labels on the toiletries and even amazing vegan restaurants that are kicking ass are everywhere. It was a revelation that there is a whole hidden world of better living. My main goal to do a “vegan month” was to become a better food developer. In one month of being vegan, I end up learning how to create deeper, more interesting flavours, that fuller, kinder life requires learning, however, it is within reach, and I loved learning about these things. At the end of January, I looked back on how many types of dishes I made for the first time, how many products I tried, how much I run without prior experience and how much better I became at it. And I though to myself "It would be a shame to let all this knowledge be wasted". It felt so easy for me to be “a vegan for a month” that I decided to stick with the more meaningful way to live forever.