HSMSE Gastronomy Eats NYC

Food As Medicine: It's Not Just A Fringe Idea Anymore Treating people through nutrition is not a new idea, but it's making inroads as more medical professionals make meals a formal part of care, rather than relying solely on medications.

Not that I needed another reason.

The Case for Eating Cheese is Stronger Than Ever "There’s a lot of magic in the food matrix of cheese."

How America's Finest Caviar Gets Made In Idaho's Snake River Valley, Daniel Boulud helps harvest America's finest caviar from local white sturgeon.

We made mozz! Murray's Cheese gave our CCNY and HSMSE students a primer on pasta filata (aka pulled curd). After sampling curd, smoked, fresh and water buffalo mozzarella, all hands were on deck to pull, squeeze and shape some excellent cheese! Thanks to Cara and Becky for pulling it off!

We had our first garden event at the RoofPod: Salsa y Merengue! It was a salsa showdown, people. CCNY and HSMSE students teamed up and used our garden and other local produce to make four different salsas. I think a certain peach salsa won. :)

First day back and the new Gastro kids got to know each other by answering questions like: What is your desert island food? What is the "weirdest" thing you have ever eaten? Where would you travel to just to try the food? Breakfast, lunch or dinner? They wore their answers. You are what you eat, after all. Right? :)

Gale Brewer, Manhattan Borough President, announced at our graduation last week that HSMSE and The Spitzer School of Architecture were jointly awarded a $200,000 urban agriculture grant to extend and develop our RoofPod garden! We're so excited to take on this project!

The first (monster-sized) radish!

We took advantage of the beautiful Memorial Day weekend weather to tend to the RoofPod Garden. A big thank you to both the CCNY and HSMSE students for your hard work!

And we were appalled by the number of Cheetos flavors?

Japan Has a Kit Kat for Every Taste, and Then Some There are nearly 300 varieties of Kit Kat in Japan, where the candy is so popular that it is sold at high-end department stores, Kit Kat-only shops and even post offices.

Here are a few pics from the last two sessions over at the Spitzer Architecture building rooftop. The garden is coming along nicely. We planted beans, zucchini, broccoli, cauliflower, kale, radishes, onions, and carrots. Looking forward to a little more warmth and sunshine to get our tomatoes and peppers out there! Thanks to everyone who helped out! See you next time.

The HSMSE Gastronomes spent Friday at The New York Harbor School learning about their aquaculture program and their students' work on the Billion Oyster Project which aims to restore NY harbor's oyster population. The oysters will filter the water and provide habitat for marine species. Our students helped build twenty restoration stations which will be used by students around NYC.

http://bit.ly/235hA8L

Ugly fruit and veggies are making a comeback on US grocery shelves Fresh fruits and vegetables are held to impossibly high aesthetic standards. Now, a number of US startups on both coasts are showing consumers that ugly is better

The Importance of Eating Together Family dinners build relationships, and help kids do better in school.

The HSMSE Gastronomy class spent some time planting with the CCNY Green club. Looking forward to those radishes!

EatNYC is back! This week we traveled to Elmhurst, Queens to sample the excellent Thai food at Plant Love House. Photo credit Sayef Iqbal

How The Food Industry Helps Engineer Our Cravings To make foods irresistible, the food industry has added sweetness in unexpected places – like bread and pasta sauce. That's helped shape our cravings but may also be coming back to bite the industry.

http://www.businessinsider.com/airline-food-facility-tour-reveals-shocking-secret-about-waste-2015-10

I saw how airplane food gets made from start to finish — and I learned a shocking secret about... Wait until you hear what happens to prepared airplane food when a flight gets delayed.

This is a great source of food info:

The Salt The Salt is a blog from the NPR Science Desk about what we eat and why we eat it. We serve up food stories with a side of skepticism that may provoke you or just make you smile.

Ok, my pizza-eatin'-ponies! What are you waiting for??

The 10 New York Pizzas That Will Have You Lining Up This Fall If you're a lover of pizza in New York, chances are you know something about the classics, the champs. We're talking about Joe's and Johns, about Patsy's and Lucali, about Totonno's. We're talking about all those sweet proportions of tomato and mozzarella to blistered crust. But there's always room…

Show some love to our honeybees!

Home A weeklong, citywide festival celebrating the honeybee, NYC Honey Week 2015 merges the educational, the entertaining, and the downright delicious. From beekeeping workshops to honey-themed dinners, apiary tours, honey tastings, and honey-infused drink specials, the festival flits from neighborhood t…

http://www.rickbayless.com/a-sad-day-in-mexico/

Stone Barns Center - Temple Grandin: Understanding How Animals Think and Feel Stone Barns Center for Food and Agriculture is a nonprofit farm and education center located just 25 miles north of Manhattan in Pocantico Hills, New York. Stone Barns operates an 80-acre four-season farm and is working on broader initiatives to create a healthy and sustainable food system. Through…

Honeybees’ Mysterious Die-Off Appears to Worsen Deaths rose sharply last summer, a survey by the Bee Informed Partnership reported, and beekeepers who rent hives to farmers were hit especially hard.

Jamie Oliver asked our class to write a guest blog post for his site!

Gastronomy Classes in Washington Heights This Food Revolution is about saving America's health by changing the way people eat. It's not just a TV show; it's a movement for you, your family and your community. If you care about your kids and their future, take this revolution and make it your own. Educate yourself about food and cooking, an…

Way to go Gastronomes! Best Storytelling! Most Artistic! Most Outstanding Class! Biggest Appetites! (I made the last one up. :)

Winners Gallery - Lexicon of Sustainability With over 250 students participating in seven states of our first official year of Project Localize, we are thrilled with the results! The students were taught the lexicon of food and took a deep dive into discovering their local food systems. The students, ages 15-17, were mentored by the Lexicon o…