Future Fridays: David Kay on Disrupting the Meat Industry

In this Future Fridays talk, David Kay, manager of communications and sustainability at Memphis Meats, explains how he is revolutionizing our meat production system. In his talk, part of the What's the Big Idea? session at the Winter Fancy Food Show, he explains, “Meat is beloved. That’s true across cultures, geographies, and time. In the future, that’s only going to increase.” However, our current meat production process uses one-third of the world’s water and emits 18 percent of greenhouse gases, while also using up valuable land. Memphis Meats proposes one small change in the system that can make a huge impact: using a small quantity of cells from livestock that can be harvested and prepared in the same way as traditional meat. In addition to saving precious environmental resources, cell-based meat can lessen bacterial contaminations and reduce food waste.

View Kay's full What's the Big Idea? talk above as part of the SFA's Future Fridays series. 



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10 Easy Homemade Salad Dressing Recipes

Easy Vegan Recipes for Beginners

Seared Tuna: A 5 Minute Dinner

Sour Cream Chocolate Chip Coffee Cake

Based on one of my grandmother’s classic recipes, this moist and tender sour cream chocolate chip coffee cake is studded with chocolate chips and features a crunchy cinnamon sugar topping that’s a delight to behold (and even more so to eat!)

Grandma’s famous coffee cake is back… now with chocolate chips! Sure the apple version is good and all, but let’s be honest with ourselves here: chocolate chips are so much better.

Have a slice of grandma's sour cream chocolate chip coffee cake!

The cake itself is moist and tender, slightly more dense and rustic-crumbed than a standard white layer cake. It falls somewhere in between the texture of a cake and a muffin. And we’ll go ahead and go all in on that muffin influence as excuse to eat this cake for breakfast (that IS why they call it coffee cake, after all).

Whoever decided to call it coffee cake was a freaking genius I tell you. One, because cake and coffee were clearly meant to be enjoyed together, and two, because cake for breakfast is always a good idea.

Knowing my grandma and her enormous sweet tooth, I’m sure she would have approved of such behavior (and would likely join in on the fun).

Sour Cream Chocolate Chip Coffee Cake Recipe

But the best part of this coffee cake, aside from the chocolate chips of course, is the crispy sugar topping. There’s really no need for a complicated crumb here (or anywhere, really), as simply sprinkling and swirling some cinnamon sugar inside and on top of the cake batter results in a delicately crispy topping that’s simply divine. With a few extra chocolate chips and some crispy cacao nibs, it’s practically perfect in every way.

I opted out of the nuts this time (but my all means, go nuts if you like!) and sprinkled the top with a few cacao nibs for some added crunch.

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Fox Cake Recipe

15 Easy Vegetarian Lunch Ideas

Coleslaw & Swiss Melt Sandwich

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SFA News Live: What's Next in Food

SFA News Live correspondent James Mellgren visits What's Next in Food, a new attraction at the Winter Fancy Food Show. The exhibit highlights food sustainability and biodiversity throughout the supply chain and is produced in partnership with Seeds&Chips, a Milan-based food tech organization working to build a better food system, and The Future Market, a New York-based futurist food lab that explores the innovations and ideas that will shape our food system over the next five to 25 years.



from Food Trends http://bit.ly/2NdumNI

SFA News Live: New Brands on the Shelf

SFA News Live correspondent James Mellgren visits New Brands on the Shelf at the Winter Fancy Food Show, an area dedicated to new-to-market specialty food companies.



from Food Trends http://bit.ly/2VddA4j

SFA News Live: Incubator Village at the Winter Show

SFA News Live correspondent James Mellgren visits Incubator Village at the 2019 Winter Fancy Food Show to talk with incubators who are helping specialty food entrepreneurs develop their products and go-to-market plans, as well as some young companies bringing new innovations to the marketplace.



from Food Trends http://bit.ly/2Ekskst

Healthy Banana Bread Muffins

Matcha Amaretti Cookies

My favorite soft and chewy amaretti cookies with added matcha green tea powder for a unique flavor and striking color.

This recipe is proving to be quite the versatile cookie, lending itself to endless iterations, including this virescent matcha variation that is, like the original, naturally gluten and dairy free!

Matcha Amaretti Cookies covered with powdered sugar

Another day, another amaretti.

I swear, this recipe is turning into one of my all-time favorites (and yours). The fact that it’s so easy to adapt for a variety of flavors and striking natural colors only adds to that love. So far, I’ve done soft almond amaretti. Raspberry amaretti. And now, matcha amaretti. (I’m totally doing a chocolate version next.)

The flavor is as captivating as the color, with a hint of matcha green tea to compliment the natural almond essence. And for those of you who think matcha is bitter, there’s enough sugar in these cookies to negate that bitterness entirely.

Consider these step 1 in transforming yourself from a match-hater to a matcha-lover.

Matcha Amaretti Morbidi Cookie Recipe

As reader Jacqueline suggested (she’s the one who inspired this flavorful variation in the first place!) make a batch of these and a batch of the raspberry amaretti for a festive red and green Christmas cookie display.

Or, even more timely… since St. Patrick’s Day is coming up… well, I don’t need to tell you that these would be the perfect treat. (There’s absolutely nothing wrong with making Japanese-flavored Italian cookies on an Irish holiday, right? I didn’t think so.)

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Basic Knife Skills for Home Cooks

Triple Cherry Cheesecake

Beyond the Kitchen: For the Love of Reading

It’s time again to temporarily set down the pots and pans and pick up a good book. Don’t worry, I’ll be back to posting food again next week, but I really do like to break it up every now and then with something a bit more intellectually stimulating.

I fell a bit short of my 75-book reading goal in 2018. Maybe I was overly ambitious, having read 84 books in 2017 (not sure what happened there). Still, out of the 56 I did manage to read (I’m a fast reader, what can I say) I definitely encountered some good ones, and finally have enough really good ones to warrant another post.

These are the 6, er, 7 books that wowed me. That moved me. That stole productive hours from my day and kept me reading late into the night. The books that left me desperate for a sequel (sadly, none of them have one). They run the gamut from sentimental young adult to post-apocolyptic to murder mystery to romance. And actually, I don’t think I’ve ever had a more diverse group of books in one of these posts, now that I think about it. While I read all different kinds of books, the one common thread between all of them is a truly engaging story. A book might be beautifully written but if it doesn’t grab me, doesn’t suck me in, it’s not going to end up on my list.

Books keep stupidity at bay. And vain hopes. And vain men. They undress you with love, strength and knowledge. It’s love from within. – The Little Paris Bookshop

If you don’t already, follow me on Goodreads! I try to post ratings/reviews of books as I finish them, although lately I’ve only been rating the really good ones (mainly to refresh my memory when it comes time to write another of these kinds of posts, lol).

(As always, there are some affiliate links in this post, but all opinions are entirely my own).

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10 Mouthwatering Vegetarian Sandwiches

Quick Cuban Black Beans

Creamy Butternut Squash Soup with Orange and Saffron

Silky smooth and bursting with unexpected flavors, this creamy butternut squash soup is finished with crème fraîche, fresh cilantro and crunchy, maple-roasted pumpkin seeds.

Butternut squash soup recipes are a dime a dozen, but this one stands apart due to its unique flavor additions: a pop of fresh orange zest and a hint of fragrant saffron. It’s an entirely unexpected flavor combination that’s simply delicious.

Creamy Butternut Squash Soup Recipe with Orange and Saffron

Sometimes, a cookbook comes along that changes your entire culinary perspective.

Ottolenghi’s SIMPLE is one of those books.

We’ve been cooking our way through it, slowly and surely, often filling our weekly menu plan with 3-4 recipes just from this book. And other than some unusually soggy fish fingers, everything else we’ve made has been absolutely stellar. The fact that most of the recipes lean vegetarian doesn’t hurt either: there’s very little in this book you need to feel guilty about.

I love this book so much I decided I need to share at least one recipe with y’all here. I probably won’t share more though, because you should really go buy it for yourself. (If you’re a design nerd like me you may appreciate the original UK version of the book, which has a drop-dead gorgeous cover. Why publishers tend to take beautiful covers and genericize them for the US market is beyond me… I’ll seek out the original version if I can find it, even if it means cooking in grams and milliliters!)

Bowl of creamy butternut squash soup, flavored with orange and saffron.

I’ve really been enjoying cooking from a physical cookbook, and it has inspired me to make better use of the other cookbooks in my collection in addition to this one. Menu planning is so much more enjoyable flipping through a beautiful, tangible book vs scrolling instagram or pinterest for recipe inspiration (says the food blogger who makes a living posting recipes online… eh, whatever).

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Butternut Squash Lentil Soup with Kale

35 Delicious Sweet Potato Recipes

Eating and Exploring in Porto, Portugal

Our trip to Portugal this past fall was simply unforgettable; the country is brimming with vibrant color and oozing with charm. I left wishing we had booked a longer trip.

We concentrated most of our time in Porto and Lisbon, with a day trip to Sintra (and I plan to do separate posts for each of these stops as well as our layover day in Amsterdam soon).

This trip really began with a killer airfare deal to Amsterdam (when you see flights from Nashville to Amsterdam for $450 you don’t think, you just buy and work out the details later). While the Netherlands is definitely one of my bucket list places to visit, fall tends to be quite rainy there, so we searched around for somewhere a bit sunnier that would be a cheap and easy flight from Amsterdam.

I’ve wanted to go to Portugal for some time now, hearing nothing but amazing things from friends and acquaintances who’d been there (and I’ll admit, the lure of the Portuguese egg tarts was strong). And flights from Amsterdam to Portugal were direct and under $200 — it seemed like a no brainer to me. All in all we spent under $700/each for our airfare doing it this way; booking a flight directly from Nashville would have easily cost us $1,200-$1,400. I call that a win.

(We’ll definitely go back to Amsterdam at some point in the future, ideally in springtime. But this trip we opted to just spend a night on each end. I may post about our long layover at some point, as it’s a gorgeous city and I got some amazing photos despite being there less than 36 hours.)

Anyways. After a full day of exploring in Amsterdam, we hopped a flight and landed in Porto that evening, and spent the next two days and two nights eating, imbibing and exploring.

Beautiful tiled facade of the Chapel of Souls, Porto, Portugal Gorgeous crumbling tiles in Porto, Portugal Tourism office, Porto, Portugal A pretty pink building in Porto, Portugal Colorful Porto, Portugal Big blue cat mural hidden in an alleyway, Porto, Portugal Gorgeous green tile building in Porto, Portugal

Portugal’s second-largest city after Lisbon, Porto (also called Oporto) lies along the Duoro river, its historical center (dating back to 300BC) was named an official UNESCO world heritage site in 1996.

Porto is best known for the fortified wine that bears its name (if you didn’t know that Port wine was born in Porto, here’s your lightbulb moment for the day), but this slightly grungy, endearingly charming city is so much more than that. Indeed Porto has a character that is all its own.

Wandering through the historic streets, at first glance all you see is color: gorgeous ceramic tiles in rich blues and greens, colorful doors and bold, expressive street art. But look a bit closer and you can’t help but notice the dilapidated buildings and crumbling facades. It’s the sort of beautiful decay that makes for stunning photos, sure, but it also leaves you feeling a bit melancholy. The numerous abandoned buildings are mainly a result of historically strict laws regarding rent control and historic preservation that meant landlords chose to abandon the buildings entirely rather than invest in any repairs or renovations. Additionally, Porto has faced a struggling economy that, unfortunately, cannot be bolstered by Port wine alone. Tourism certainly helps, but it also means that any renovations that are happening to these historic buildings are being done for tourists and short-term rentals rather than locals. Increasingly more and more people are leaving the city, lured by the cheap rents of the surrounding suburbs, and to larger and more vibrant cities like Lisbon.

Still, the fact that the historic city hasn’t experienced the same surge in redevelopment as many other major European cities isn’t all bad: as it means that the history is still intact, the public faces of the buildings still colorfully tiled even if the inside of the building is little more than a ruin. Incessantly optimistic graffiti and street art surprises you around every corner, turning the abandoned buildings into colorful canvases for original art.

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Golden Vegetable Soup Recipe

10 Romantic Dinner Recipes

Vegetarian Pot Pie

Chocolate Blackout Sheet Cake with Chocolate Cookie Crumbs

This chocolate blackout sheet cake is for serious chocolate lovers only, topped with dark chocolate glaze and a layer of sweet and salty cookie crumbles.

Darker than the darkest night, this sheet cake recipe takes dark chocolate to entirely new depths. The cake itself is moist and surprisingly light, with an intense dark chocolate flavor that takes center stage. Add to that a rich chocolate glaze and crunchy cookie crumbs liberally sprinkled on top and you’ve got yourself one heck of a sheet cake.

Ultra dark chocolate sheet cake with bittersweet chocolate glaze and chocolate cookie crumbs

Set your expectations aside: this is unlike any chocolate sheet cake you’ve ever encountered. Typical it is not. Far from it.

It’s is a true grown-up chocolate cake with a intensity of flavor unlike any cake I’ve made before. Comparing this cake to a typical Texas sheet cake is like comparing a piece of expensive ultra dark chocolate and a gas station candy bar. I mean, talk about night and day.

For one thing, it’s not nearly as sweet as most chocolate sheet cakes, with a more intense chocolate flavor thanks mostly to the addition of black cocoa as well as Dutch processed. 

The glaze falls somewhere in between a chocolate donut glaze and silky smooth, bittersweet chocolate ganache. The best of both worlds, if you will, and certainly not your typical shiny and saccharine sheet cake glaze (and I really don’t mean to keep ripping on Texas sheet cake here, I actually like them, but most people are familiar with what a Texas sheet cake is so it makes a good reference point to help me describe what this cake is, and what it is not).

The final touch is the chocolate cookie crumb, adapted from Christina Tosi’s recipe. The crunchy, salty crumbs taste like a grown up Oreo cookie, less sweet and with a more pronounced chocolate bitterness (in a pinch you could use crushed up Oreos here instead). They’re also delightfully salty, the perfect textural contrast and flavor amplifier.

It’s the combination of the glaze, crumb, and a liberal dose of sprinkles that makes this cake so gloriously messy. You’ll have crumbs and sprinkles on your lap and smudges of chocolate on your face, but, you know what? You won’t care because it’ll be the best piece of chocolate cake you’ve ever devoured.

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Mexican Sweet Potatoes

Buffalo Cauliflower with Blue Cheese Dip

Flourless Almond Cake

This naturally gluten-free almond cake is made with little more than almond flour, eggs, sugar and butter, with a splash of Grand Marnier to...