WIN OFTEN provides a reflection on the country where it was made. Take, for example, Sauvignon Blancs from New Zealand. Even in a year like 2020, both the country and wine have succeeded. New Zealand is nearly COVID-19 free and vintage is one of the best in recent history.
The early months of the year were unfavorable. In the Southern Hemisphere, that’s when the harvest occurs. In 2020, the Sauvignon Blanc harvest runs from late February to early April; by the end of March, nearly all of New Zealand was in strict isolation. But while the virus is attacking badly around the world, it has barely touched New Zealand.
The wines for the Craggy Range Sauvignon Blanc winery come from a vineyard in Martinborough. Chief winemaker Julian Grounds said he was initially hesitant about the harvest in the shadow of Covid, but the near-perfect weather changed his outlook. “I truly feel we all share collective relief when the forecast remains so fantastic,” he said in an email.
Jill Sherwood, director of Sherwood Estate Wines in Waipara, recalled the initial uncertainty over whether or not a harvest would occur. After the winery workers were authorized “important” by the government, the harvest went off very smoothly – even more than this year, which is happening now. The winery is currently understaffed as some foreign workers returned home last year and New Zealand continues to restrict the entry of foreigners into the country.
Last year, Sherwood staff were allowed to travel between their home and winery during harvest – with documents explaining why they were on the road – while crew at the Greywacke winery in the Omaka Valley in Marlborough “squatted” at the winery headquarters and at the winemaker house. Kevin Judd. There is also a camper van parked on the property. It turned out very easy, said Mr. Judd. “Vintage wines just passed,” he said, adding that his 2020 wines were “as good as we’ve ever made.”
ROME, March 30 (Reuters) – Just Eat on Tuesday said it would employ about 4,000 motorists in Italy to comply with an Italian prosecutor’s decision aimed at improving conditions for show economy workers.
A Milan prosecutor in February fined the Italian unit of food ordering company Uber Eats, Just Eat and Deliveroo and Spanish food delivery app Foodinho-Glovo and said they had to employ more than 60,000 workers on contract.
The decision came at the end of an investigation launched in July 2019 after motorists were involved in several road accidents, indicating inadequate and unsafe working conditions.
So far, Just Eat, which is under the parent company Just Eat Takeway.com, has been the only one to comply with prosecutors’ orders to hire workers.
“We welcome Just Eat’s decision and hope other shipping companies will follow suit,” Marco Odone, head of the Uil Trasporti national union, told Reuters.
With the surge in use of application delivery, the rights of people working for “gig economy” service companies are increasingly in focus across Europe.
Companies are facing pressure to improve conditions, turning away from a model in which the majority of workers are self-employed freelancers.
Just Eat will place motorists in Italy on national contracts specially designed for workers in the transport, shipping and logistics industries, which will provide them with paid vacations, sick leave, social security and insurance, as well as trade union representatives.
The minimum wage is € 8.50 ($ 9.96) per hour.
Those under contract will be reimbursed for the distance traveled during work if they use their own bicycle or scooter and are provided with safety equipment such as helmets and riding vests.
The agreement has been signed with Italy’s largest sector union, FILT CGIL, FIT-CISL and UIL Trasporti.
Just Eat Italy Country Manager Daniele Contini said of the agreement that “all players will benefit, starting with the drivers, but including restaurants and operators.”
The company has operated in Italy for 10 years in more than 1,200 cities, with more than 21,000 partner restaurants, he said.
$ 1 = 0.8533 euros Reporting by Giulia Segreti, Additional reporting by Elvira Pollina; Edited by Bernadette Baum and Dan Grebler
SAO PAULO, March 23 (Reuters) – JBS SA, the world’s largest meat packer, has committed to offsetting global greenhouse gas emission balances by 2040, the company said on Tuesday, amid criticism over its role in the Brazilian beef industry. moving the rain forest. destruction.
“We know it is very difficult to achieve this,” said Chief Executive Gilberto Tomazoni in an interview. “It will challenge the entire company.”
JBS said in 2019 that its operations alone generated about 4.6 million tonnes of carbon emissions from industrial facilities and 1.6 million tonnes from energy use.
But about 90% of JBS ‘overall emissions come from its supply chain, said Tomazoni, without giving specific figures. He said that traditional livestock raising emits 40-45 tonnes of carbon equivalent per tonne of meat produced.
Brazil is home to one of the world’s largest commercial herds, and new livestock are a major driver of deforestation in the Amazon rainforest, an important bulwark against catastrophic climate change.
Methane, a natural byproduct of digestion in cattle and other ruminants, is also a major source of greenhouse emissions. About a third of greenhouse emissions from agricultural production, excluding land use change, come from methane released by cows, according to the Washington-based Institute for World Resources.
The 2040 target announced by JBS comes amid an increasing backlash from consumers and investors who have threatened to boycott or leave companies contributing to deforestation in Brazil.
As part of its plan, JBS pledged to invest $ 1 billion over the next decade in innovations aimed at reducing carbon emissions in its global operations. The commitments also involve pledges to pay for reforestation and forest restoration initiatives.
The company has also pledged to stop processing cattle that come from illegally logged areas of the Amazon by 2025 and in other Brazilian biomes by 2030. The targets also reflect when JBS can track its direct suppliers and suppliers.
In the long term, JBS says adopting intensive cattle ranching will replace the vast livestock that now dominate Brazil’s current approach, helping to reduce emissions.
JBS also said that they will be using 100% renewable energy worldwide by 2040, while executive variable pay will be measured against the achievement of environmental goals. (Reporting by Ana Mano and Nayara Figueiredo; editing by Brad Haynes and Richard Pullin)
But are we fooling ourselves? Is frying the air actually healthy? We spoke with registered dietitians from all over the country to find out.
Don’t downplay the magic of air frying: This is yours cake (funnel) and eat it too. “Air-frying is one of the best ways to get the same texture and taste from a fry without the unhealthy flavors that come with it,” registered nutritionist nutritionist (RDN) Bansari Acharya the word. “This preserves the nutrients in the food, because it doesn’t expose it to hot oil. It also reduces the amount of trans and saturated fats in the diet, reducing the risk of heart disease. ”
When compared to frying, air frying is definitely a healthier option. That’s because frying involves submerging food in a barrel of oil, while air frying uses only heat and a powerful fan to cook food efficiently and evenly in your frying pan. It takes zero oil, although some may help. “Since [food prepared in an air fryer] need a little cooking oil, [the food] has far less fat than traditional frying methods, ”RDN Morgyn Clair notifying HuffPost. “The healthiest way to dry the air is to use a little excess oil. Use sparingly so that your food doesn’t stick. “
Ample oil is the key to frying in a healthy way. “We need fat in our diet for hormone regulation, for energy and many other reasons,” RDN Gisela Belen Bouvier the word.
But using too much oil in an air fryer is a sure way to spoil your next meal. “The air fryer won’t work if you coat it with too much breading / oil, so this is generally a contentious point – you’ll end up with just a soggy, sad veggie puree,” registered dietician Jaclyn Londonthe word. “While you can theoretically add calories from saturated fat to whatever you make, it’s very unlikely that it will taste good or cook evenly. All things being equal, air frying usually maintains the nutrient density [without adding to the] energy density (calorie content). “ Frying often leaves you with a lot of ‘frying’ and less of its original goodness! ”
Some foods actually become more nutritious when fried, while others lose nutrients.
The types of food you fry can make a difference in terms of their nutritional value. Certain foods can change more nutritious when fried.
“When cooked with heat convection, the resistant starches in sweet potatoes, sweet potatoes, corn, beans and legumes are easier to digest for most people and therefore increase the bioavailability of nutrients,” a registered dietitian. Ella Davar the word.
Other foods, such as meat and cheese, can become less nutritious when fried. “Advanced Glycation End Products (AGEs) are formed when food is exposed to high temperatures and dry cooking methods (such as air frying), “registered dietitian Karen Smith the word. “AGEs speed up the aging process, and are associated with an increased risk of dementia. Foods rich in protein and fat, such as meat and cheese, form the highest AGE levels when cooked at high temperatures. While AGEs are also formed when carbohydrate-rich foods, such as potatoes, are brownish in color. AGE levels are much less than that of cooked animal foods. ”
A Nutritionist’s Favorite Food For Fry Water
We asked nutritionists what kinds of foods they prefer to fry while they prepare their meals, and the answers are guaranteed to leave you hungry.
“The more fruit and vegetables you have, the better, and if you can use a fun way to eat them, of course,” Bouvier told HuffPost. No wonder nutritionists like to eat healthily, so it involves lots of vegetables!
Don’t worry – if you don’t have time to buy fresh produce all the time, frozen vegetables are also great for air frying. “I like to thaw frozen vegetables in the refrigerator the night before,” says Bouvier. “That way I can cook the vegetables with whatever seasoning I want, because I think they stick more to them than when they’re frozen. You will end up frying a fresh vegetable type texture. ”
If you want to add more plant protein to your diet, an air fryer is a quick and easy way to make plant-based dishes. “One of my favorite foods for frying is tofu,” says Smith. “I cut them into cubes and dipped in spiced breadcrumbs before frying them in the air, and they were delicious and crunchy without adding oil.” In fact, if you squint nuggets know this looks more than just the nuggets of the chicken-obsessed fast food chain.
And if you crave animal protein, obviously air frying can make chicken tender too. “I love chicken tenders,” a registered dietitian Colleen Christensen the word. “They are a good source of protein, which helps keep us full and satisfied. I like to crush whole wheat crackers or whole wheat bread to make them crunchy. It is a one-stop shop for energizing carbohydrates and protein. ”
Potatoes are another favorite of many nutritionists. “I learned the secret to sauteing fries without oil is to boil or steam them first until tender,” said Smith. “Make sure to chop and season them before putting them in the air fryer.”
And don’t settle for substandard potatoes. “You want to enjoy your meal,” says Christensen. “The mushy potato is not satisfying. Out of respect for our gesture of fullness, we want to make sure we enjoy our meals and are very satisfying. Having a crisp and texture is important. You can use different seasonings, you can make sauces for potatoes, and you get other nutrients that way. Potatoes are a canvas and you can add whatever you want there for variety. ”
Despite the progress in the battle against Covid-19, the world’s leading epicurean event remains uncertain, unsure of how to proceed with plans for next year. Some operators have canceled their events, citing health and safety concerns, while others have continued to move forward with backward-scaling programming, often virtual.
Those who haven’t announced plans – keeping chefs, sponsors, and ticket holders on standby for announcements – hope that enough of the general population can be vaccinated in time to allow for modified mass gatherings such as great wine tasting and chef-led dinners. After 2020 which saw most events canceled, passionate foodies salivate much to the prospect of reconnecting with some of the culinary worlds biggest names, many of whom are equally excited to light their burners and share their talents while helping the industry get back to work. . .
There’s no bigger name on the American dining scene than the James Beard Foundation (JBF), whose annual awards ceremony also doubles as the culinary world Oscar. Instead of an annual award gala with a national culinary tour accompanying culinary events, the foundation announced 2021 Taste America presented by Capital One, which will be held simultaneously in 10 US cities on Sunday, March 21.
A dozen of the country’s most lauded chefs will join special guests and visitors across the country for virtual communal dinners to dine, celebrate local independent restaurants and support efforts to rebuild a more sustainable and equitable industry.
Each event ticket includes a triple take-away meal made by a renowned local chef, plus Rabbit Hole wine and whiskey, in addition to access to online cooking demos and an Andrew Zimmern hosted broadcast featuring JBF chefs and special guests. Participating chefs include Dylan Patel (avec, Chicago), Emma Bengtsson (Aquavit, New York), and Kim Alter (Nightbird, San Francisco).
“We are excited to bring these 12 chefs together for the Taste America series,” said Clare Reichenbach, CEO of the James Beard Foundation. “It’s more important than ever to support small businesses, and we look forward to celebrating this independent restaurant through this event, while encouraging philanthropic support towards much-needed assistance across the industry.”
Seventy percent of all tickets sold will go directly to participating chefs’ restaurants to support their business, with 30% supporting JBF’s national programs, including Open for Good campaign, which is committed to helping independent restaurants survive the Covid-19 crisis and thrive for the long term. As part of this campaign, the foundation has established the JBF Food and Beverage Investment Fund for Blacks and Native Americans, which recently awarded a $ 15,000 first-round grant to food and beverage businesses, which are mostly owned by Black or Indigenous individuals, in six regions. nationally.
To get an idea of the future of culinary events in the US, one only needs to look towards Australia, where anti-Covid action has put cities like Melbourne far ahead of the international package when it comes to holding epicurean festivals safely. .
The biggest country, that is Melbourne Food & Wine Festival (MFWF), going in a very different way this year. For the first time in the event’s history, organizers are holding not one but three festivals, the first of which, from March 12-31, offers food, tasting and culinary tours. Highlights include the World Bank of Melbourne’s Longest Lunch, which – in normal years – has more than 1,000 visitors sharing a 500-meter table in Treasury Gardens, plus the world’s longest lunch event, new for this year.
Most of the MFWF events have sold out. The festival’s Covid safety plan will be implemented in accordance with the Victorian Government’s Public Events Framework to ensure that all aspects of the event experience are consistent with public health expectations. For the World’s Longest Lunch, held outdoors in a spacious setting, all guest details have been recorded to ensure accurate pre-event communication and contact tracing, and events will be operated in three zones, with guest bathrooms located in each zone to minimize movement across the site. Perhaps most prominently, as a sign of how well Melbourne is handling the pandemic, lunch will feature communal seating, with groups seated at tables along with other guests.
While some of America’s top culinary events have yet to announce whether they will move forward with the 2021 plan (ie Pebble Beach Food & Wine), someone else has postponed the date. 38th annual Classical Food & Wine at Aspen moved from June 18-20 to September 10-12 to “allow extra time for careful planning given the evolving nature of the pandemic,” according to organizers, while New Orleans Wine & Food Experience (NOWFE), which in recent years has been held in March or April, has turned into a midsummer event, which takes place on June 9-13.
“We are very excited about our summer plans,” said Aimee Brown, executive director of NOWFE. “We will hold some of our popular events. However, assembling safely is of the utmost importance. “Events will have limited attendance, with some adding additional time slots to better spread the crowd.
This year’s highlights include VINOLA, a fine wine tasting event featuring global winemakers and snacks from renowned local restaurants; the Tournament of Rosés, an outdoor event on Fulton Street where attendees have the opportunity to judge the main rose, both silent and sparkling; and the closing show, Burlesque, Bubbly & Brunch, which featured live banter shows.
Meanwhile, the festival offers a series of virtual events designed to facilitate important conversations on topics important to the culinary industry and community. Recent Festival attendees have the opportunity to step in and hear from some of Hawaii’s greatest culinary names about reimagining the restaurant experience.
In California’s Wine Country, two major annual events have now been canceled for 2021. The Sonoma Valley Merchants & Farmers Alliance recently voted to postpone Sonoma Valley’s signature, its flagship annual event which is scheduled for May 13-16, through 2022. “There are too many variables at play to ensure a safe event that also exceeds the high standards we have set for our weekend events,” said Maureen L. Cottingham, director. Alliance executives.
As for Napa Valley Auction (scheduled for June 3-6), the Napa Valley Vintners have announced a new direction forward. An annual highlight among serious collectors, the event has donated more than $ 200 million to the local community since 1981.
“Over the years, we’ve wanted to make significant changes to the Napa Valley Auction … pausing the auction provides an opportunity to reflect on what kind of future we want,” explained Teresa Wall, senior communications director for Napa Valley Vintners. “Our goal is to return with a completely new endeavor that will reach a wider audience while making a difference in our community.”
Despite the challenges facing large-scale wine events, not all have been canceled for 2021 Raw Grapes exhibitions are ongoing with plans for Montreal (26-27 Oct), Toronto (29 Oct), New York City (31 Oct-1 Nov), Los Angeles (7-8 Nov), Berlin, (Nov 28-29), and London (TBA date). Natural, organic and biodynamic wine enthusiasts gather to learn and taste from industry leaders and high-demand winemakers, with more than 100 growers appearing at each festival.
As an alternative to mass gatherings and public festivals, foodies seek exclusive culinary programs offered by such people Blackberry Farm and Blackberry Mountain. Located in the Great Smoky Mountains, this sister property – among the most famous luxury resorts in the country – both offer the kinds of events and celebrity appearances that can be found at world-class foodie festivals, but in a much more private and detached setting. Foraging events at Blackberry Mountain (April 25-May 1) will feature foraging hikes, tasting, cooking demonstrations, and more.
For something a little more indulgent, the Blackberry Farm’s Cheese Geek (May 16-19) program will feature tastings, workshops, and pairings with figures such as Kent Torrey, owner of the Cheese Shop of Carmel, California.