Archive for the ‘grub’ Category

Documentary : Botany of Desire

Watch the full episode. See more Botany of Desire.

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Posted: March 16th, 2011
at 6:28pm by mnp


Categories: myninjaplease,green,drogas,mnp is for the children,grub,science,boredom killer,documentary,drinks

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My Ninja, Please ! 3.8.11 : 3D Printing Edible Objects

Miniature space shuttles made of ground scallops and cheese, above, are among the masterpieces created by a 3D food printer at Cornell University. ((Cornell University/French Culinary Institute) )

Sounds really necessary….

.:cbc.ca->

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Posted: March 8th, 2011
at 12:05am by mnp


Categories: myninjaplease,grub,design

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48-Hour Fresh Fruit

A recipient of the Queens Award for Enterprise in the Sustainable Development category in 2008, Blue Skies has been a leader in exporting "just-harvested" fruit to Europe from mainly Ghana and they are solely responsible for about 1% of Ghana’s entire volume of exports. With their foundation and their 'add value at source' approach- there is a reason that they have an annual turnover of £30 million.

With in 48 hours, Blue Skies works diligently to harvest a range of fruits, such as pineapple, pomegranate, mango, and melon at their optimal maturity. In order to maintain flavor and freshness, Blue Skies' cut and pack the fruit in the country of origin (i.e.- Ghana) and then with alacrity, fly the final product to Europe to be sold in retail outlets. AAll of Blue Skies's products appear to be absent preservatives, additives, artificial colors, stabilizers, and emulsifiers. Consequently, their products have a relatively short shelf life.A(Source)

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Posted: February 26th, 2011
at 10:35am by mnp


Categories: green,business,grub,development

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Robot Orders a Scone

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Posted: February 8th, 2011
at 7:31am by Koookiecrumbles


Categories: robots,grub

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A Better Way to Caramelize Onions

There are certainly no shortage of recipes out there, and the general method, unsurprisingly, begins with the same basic technique: cook down finely chopped onions over low, low heat to get their natural sugars to slowly and evenly caramelize. Once the onions are completely broken down to a deep brown, jam-like consistency, they’re blended together with mayonnaise and sour cream, seasoned with a bit of salt and pepper, and you’re done.

.:seriouseats.com->

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Posted: January 26th, 2011
at 12:42pm by Koookiecrumbles


Categories: grub

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Low Energy Indoor Farm in Saudi Arabia

Saudi Arabia is on its way to the future of farming; a brand new aeroponic, soil-less, sunless, pesticide-less, low-energy farm was just installed in the town of Jeddah. The farm was created by AeroFarm, a company that manufactures a new type of hydroponic growing unit that uses a recyclable cloth material, instead of soil to anchor plants. The system provides nutrition to plants with air circulation, a nutrient rich mist and an array of low-energy, LED lighting. The farms can grow fresh local produce indoors year-round in cold climates and because of their low-water usage are perfect for desert climates a with soil degradation and climate change becoming a problem around the world these things might come in handy.

.:inhabitat.com->

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Posted: January 26th, 2011
at 12:39pm by Koookiecrumbles


Categories: green,grub,development

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This Year in Food and Tech

Danielle Gould on advancements in the year in food and tech.

: Click here to read more :

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Posted: December 29th, 2010
at 2:10pm by Koookiecrumbles


Categories: grub

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Real Onionz: Aussie Lobsters Banned in China

TASMANIA’S $70 million rock lobster industry faces ruin if a Chinese lock-out of Australian lobsters is not resolved quickly, The Mercury reported, as a ban announced yesterday began to bite the industry nationwide. AThe Chinese Government has slapped a ban on Australian imports, but is continuing to take rock lobsters from New Zealand and South Africa. ANo explanation was given as to why only Australian imports were banned, PerthNow reported, as fishermen in Western Australia also reeled at the decision.

.:couriermail.com.au->

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Posted: December 8th, 2010
at 7:43am by Koookiecrumbles


Categories: grub,real onionz

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TED : Arthur Potts Dawson

If you’ve been in a restaurant kitchen, you’ve seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste — creating recycling, composting, sustainable engines for good (and good food).

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Posted: December 6th, 2010
at 7:42pm by Koookiecrumbles


Categories: business,grub,development

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