PFAS was found in seven of eight samples bought at US stores, with organic kale containing higher levels of the toxic compounds
Seven out of eight US kale samples recently tested for toxic PFAS “forever chemicals” contained high levels of the compounds.
The testing looked at conventional and organic kale bought at grocery stores across the country, and comes after Food and Drug Administration analyses conducted between 2019 and 2021 found no PFAS contamination.
Continue reading...Supermarket shortages mean community food projects will have a prominent place in this year’s show
Supermarkets have rationed fresh fruit and vegetables in recent months as a combination of Brexit, bad weather and labour shortages has hit supply and driven prices up.
Those shortages have led to a surge in people growing their own, according to the Royal Horticultural Society, and that trend will be reflected at the Chelsea flower show from 22 May.
Continue reading...Record heat in southern Europe and chilly start to British growing season spell more misery for shoppers
Shoppers have been warned they face more fruit and vegetable shortages, as temperatures in southern Spain soar to unprecedented levels while the UK growing season gets off to a late start because of cold, overcast weather.
Temperatures were expected to reach a new April record of 39C (102F) in parts of Andalucía on Friday amid a long-lasting drought that has affected the production of vegetables in Spain. Córdoba reached a record 38.8C on Thursday.
Continue reading...UK supermarkets heavily reliant on strawberries from southern Spain, where workers allege they are regularly underpaid, have passports withheld and are forced to live in unsanitary shacks
Abusive conditions are endemic in parts of Spain’s fruit sector, a new report alleges, with workers telling the Guardian they have been regularly underpaid and forced to live in dilapidated shacks.
During the winter, at least 60% of strawberries eaten in the UK are likely to be from vast farms across the south-west Spanish province of Huelva. In 2020, the UK imported €310m (£272m) worth of the fruit from the Andalucia region, of which 91% is believed to be grown in Huelva.
Continue reading...Limited outside space needn‘t stop you growing an impressive display of flowers and edibles, installing water features or even having a stab at keeping bees
Continue reading...This month, we dives into a European salad that went global after the Americans added mayo. But why is cheese a no-no? And should you be punished for popping in pineapple?
It won’t prevent cancer, rejuvenate ageing skin or arrest global warming but coleslaw is nonetheless a “miracle food”. Crunchy and wet, creamy and fresh, sweet and savoury, the subject of this month’s How to eat – the series identifying how best to enjoy Britain’s favourite foods – delivers rare complexity in every mouthful. It is also one of the few salads that works with hot dishes, the mayonnaise greasing the wheels of that gastronomic interaction.
Little wonder that Dutch koolsla, originally a way of dressing raw cabbage to make it palatable, not only survived its 18th-century journey to the US but with adjustments (swapping vinaigrette for mayonnaise), was re-exported to global acclaim.
Continue reading...Recipes for Superbowl 56 next weekend from the kitchen of Joe Allen in Covent Garden: slow-braised smoked baby back ribs and vegetarian hot dogs with quinoa chilli. Touchdown!
I’m a huge sports fan, so revel in everything around a big sporting event: getting friends over, the TV set up and, of course, prepping the ultimate game-day spread. The Super Bowl next weekend is the perfect excuse to get some American-style dishes on the go, and it wouldn’t be right if I didn’t make a couple of Joe Allen classics. Today’s recipes have been a closely guarded secret – or at least until now – and, regardless of whether or not you’re a meat eater, together they make the perfect finger food for everyone who can’t take their eyes off the screen.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
Continue reading...Larb, larp, laap, lap … however you spell it, this salty-sour staple of south-east Asia has myriad versions, which won’t stop our resident perfectionist from seeking out the best
Larb, also transcribed as larp, lap, laap, laarp and laab, is a dish that doesn’t fit easily into western boxes. A highly seasoned mixture of chopped meat, fish, tofu or mushrooms – Thai food writer Leela Punyaratabandhu clarifies that laab “is a verb denoting the mincing of meat” – that, as fellow Thai food writer Kay Plunkett-Hogge observes, can “also be referred to as a salad by virtue of its being served frequently in lettuce leaves”.
It’s not even strictly Thai, though the travel hub of south-east Asia is where most Brits are likely to have come across it; a speciality of the north, it’s said to have originated with the Tai people, and variations on the dish are also found in Laos, Myanmar and south-western China. The one you’re most likely to be familiar with, though, is laarp isaan, from the north-eastern Thai region of the same name: as Punyaratabandhu explains, “the way lap is made varies from province to province, and it is hard to nail down a normative version – if there is one. But this version is the most common in Bangkok and at Thai restaurants outside Thailand. It also happens to be one of the simplest.”
Continue reading...Three food writers suggest celebratory Cantonese, Sichuanese and Taiwanese dishes that will have you over the moon
Traditionally, a whole fish is steamed at the new year to symbolise abundance and unity, because the homonym for fish means “abundance”. I’m using sustainable hake fillets which are tender and succulent. They belong to the cod family so they still have a wonderful texture, slightly smaller flakes than cod but still a delicious sweet taste. For this recipe, I am using hake fillets with the skin on (to keep their shape), sliced into 2cm chunks. I love to shallow fry the fish pieces, make a hot, sour and sweet General Tso’s sauce with dried red chillies, peppers and onions, and then toss the fish pieces back into the dish.
Continue reading...Cheese and chocolate are your friends, but keep them bite-sized. Top chefs share their favourite nibbles …
• Got a culinary dilemma? Email feast@theguardian.com
What makes the best party snacks?
Rachel, Hove
“Anything that can be eaten cleanly in a mouthful is ideal,” says Guardian food columnist Ravinder Bhogal. “Anything too big, messy or that requires lots of chewing should be avoided – there’s nothing worse than those awkward, mouth-full moments when someone suddenly strikes up a conversation.”
Continue reading...Migraines disappeared after man started diet that included lots of dark-green leafy vegetables, study shows
Health experts are calling for more research into diet and migraines after doctors revealed a patient who had suffered severe and debilitating headaches for more than a decade completely eliminated them after adopting a plant-based diet.
He had tried prescribed medication, yoga and meditation, and cut out potential trigger foods in an effort to reduce the severity and frequency of his severe headaches – but nothing worked. The migraines made it almost impossible to perform his job, he said.
Continue reading...Give peas a chance – as well as pistachios, fava beans and pumpkin seed paste. These are just some of the ingredients being used to replace one of the world’s most popular fruits
On the one hand, they are deliciously creamy, versatile and gloriously Instagrammable. On the other, they have an enormous carbon footprint, require 320 litres of water each to grow and “are in such global demand they are becoming unaffordable for people indigenous to the areas they are grown in”, according to Thomasina Miers, the co-founder of the Mexican restaurant chain Wahaca.
For some time, the chef has struggled to balance the devastating environmental impact of avocado production with her customers’ appetite for guacamole. Now, she thinks she has found the answer: a vibrant, green guacamole-inspired dip, made from fava beans, green chilli, lime and coriander.
Continue reading...This store-cupboard staple is fantastic in curries and works brilliantly in sweet dishes too, whether you fancy panna cotta, grapefruit cheesecake or a super-rich hot chocolate
Coconut milk has a reliable transformative power, turning humble ingredients into something exotic, enticing and a little festive. In a short amount of time, a couple of aubergines become aubergine curry, for example. Discovering a tin of coconut milk in the cupboard opens up possibilities.
But if you are not a regular user of the stuff, you may be alarmed to find that it’s one of a bewildering array of related by-products, including coconut water, coconut oil, coconut cream, creamed coconut (which comes in a block) and cream of coconut. Are any of these ingredients similar or interchangeable? Sort of. Coconut milk and coconut cream are both made from squeezing the grated flesh of the fruit, with coconut cream being the richer version from the first pressing. If you have a fresh coconut, it is possible to do this yourself.
Continue reading...In a greenhouse in Worcestershire, Shockingly Fresh grows towers of leafy veg for supermarket shelves
The largest naturally lit vertical farm in Britain has begun harvesting and the creators plan to build 40 more.
It looks nothing like a traditional farm, with bright white towers of leafy green vegetables stacked as high as the eye can see. But Shockingly Fresh’s first giant greenhouse, in Offenham, Worcestershire, is harvesting thousands of bunches of pak choi and lettuce destined for supermarket shelves. The farm is suited to a variety of leafy greens, as well as strawberries and herbs.
Continue reading...The leafy green vegetable isn’t just healthy, it is wildly versatile, whether you’re dusting it on popcorn, using it to make crisps, or layering it in an ingenious lasagne
Kale is an exhausting food – not because of how it tastes, but for its role in the never-ending culture war. It’s a symbol of wishy-washy, out-of-touch wellness culture, and is therefore considered with suspicion by a certain segment of society. Which is silly, not least because kale is actually excellent. Stop being a baby, buy some kale and then make these recipes.
Continue reading...Soon after 9/11, I moved into an old building by Ground Zero. First step? Plant an unlikely patch of green
If you listen, I mean really listen, you will hear your garden speaking to you. Mine, which sits on a 10th-floor Manhattan terrace, a stone’s throw from where the World Trade Center stood, first spoke to me on a crisp September morning 20 years ago. I had jury duty that day and decided to walk the two miles south from my home in Greenwich Village down to the courthouse in the financial district.
But when I turned south on to 6th Avenue, I looked up to see see an orange hole flaming at the centre of the tower ahead of me. A woman nearby fell to the pavement, screaming something about a plane. It didn’t seem like a good day to go downtown; yet something compelled me to continue south. When I arrived at a gas station on Canal Street, a boom sounded and a puff of smoke issued from just behind the tower. “What was that?” I asked a taxi driver, filling his tank nearby. “Well, see those two buildings are connected with pipes,” he said with the unquestionable authority endemic to New York cabbies. “When you get a fire in one it spreads and you get a fire in the other.” Makes sense, I thought, and pushed southwards.
Continue reading...Slow-cooked courgettes with a toasty breadcrumb topping, a summery tomato and feta salad with lemon dressing and, to finish, a classic pick-me-up of soft amaretti with coffee sauce
Italian summer, anyone? I know! Me, too! This might not be a summer when we get to drink espresso with a little amaretti biscuit on the side in situ, but I fully intend to pretend for a good few meals. Amaretti biscuits, Italian extra-virgin olive oil, hard ricotta from Puglia, the sweetest tomatoes and most basil-y of basil leaves you can get your hands on: invest in the power of food to transport. Cin-cin!
Continue reading...There are many quick, easy and delicious ways to eat an aubergine. Here are some of the best options, including salads and shakshuka
The aubergine hasn’t always had the most pristine reputation. There was a time when eating one required a complicated dance of slicing and salting and draining to remove its unpleasant bitterness. Luckily, though, most mass-market aubergines available in the UK have now had the bitterness bred out of them, so aubergine dishes are no longer so frustratingly time-consuming.
Once society has managed to find an alternative sexting emoji, the aubergine’s rehabilitation will be complete. In the meantime, let’s look at the ways aubergine can be utilised in all manner of global dishes.
Continue reading...There is so much more to do with an avocado than just mash it up, whether you decide to make a grilled peach salad, Mexican chicken soup or fabulous ice-cream
Avocado has three main uses: the first is avocado toast; the second is guacamole; the third is being held aloft as a totem for why millennials will never be able to afford their own homes. This is all rather unfair. The sheer number of air miles that it takes to reach your plate is often so vast that an avocado should be a treat. Thoughtlessly slapping one on a piece of toast simply won’t cut it. Here are some more distinctive uses for this ingredient.
Continue reading...Rice flour and sweet potato make chewy-crunchy cakes to coat with a salty-sour sesame dip
When I think of food that “sparks joy”, to borrow the phrase of a well-known house organiser, I don’t think of multicoloured cakes or the smoke and dance of Mexican restaurant sizzlers. It’s the fun, playful chewiness of the Japanese glutinous flour rice cakes called mochi that I want. Often they’re sweet, filled with adzuki beans or peanuts, but they can also be savoury, as in today’s recipe. Here, they are fried like pancakes to give them a toasty, crisp exterior before being coated in a deeply flavourful and dark sesame sauce.
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