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FOODIER

ENTERTAINMENT

Who’s the next Anthony Bourdain?

Anthony Bourdain enabled us to traverse the globe and glimpse into the heart of numerous cultures from the comfort of our homes. His passing has indeed left an indelible void in the culinary world. In today's diverse media landscape, it's challenging to envision the necessity for a single voice to represent global food culture. Currently, I observe many individuals creating impressive platforms, yet there's a noticeable absence of that personal touch that unites us through food.

Should I possess the means to reinvent his show, I would envision Jessica Nabongo or Stephen Satterfield at the helm. Jessica Nabongo's achievement of visiting every country on Earth is remarkable, and her engagement with local communities and culinary perspectives, having been exposed to such incredible cultures, would be fascinating to witness.

Stephen Satterfield's 'High on the Hog' adeptly bridges the divides, illustrating the interconnectedness of food, culture, and community, drawing us all closer. Anthony Bourdain possessed a unique capacity to connect with people both in person and through the screen, profoundly impacting countless lives.

Rest in peace to the GOAT, Tony Bourdain.

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FOODIE SPOTLIGHT

Growing San Diego Food Scene

Influencer: Troy Johnson, a writer for San Diego Magazine, has long been an essential resource for food enthusiasts, influencers, and restaurant patrons. As the definitive voice of the San Diego food scene releasing his top restaurant list, his consistent coverage over the years has given chefs and restaurateurs a valuable platform for growth. For all of us who are relied upon by our friends to know the best spots in town, we owe our gratitude to Troy for making us look knowledgeable.

Chef: Phillip Esteban a native of San Diego who has significantly influenced the city's food scene.  His work extends beyond the kitchen, as he is involved in a number of initiatives that aim to celebrate and empower the Filipino community in San Diego.  Phillip Esteban's influence on the San Diego food scene is a blend of culinary excellence, community service, and cultural advocacy, marking him as a significant figure in the industry​. These influences are seen in his restaurants.

Executive: Consortium Holdings has been a transformative force in the San Diego restaurant scene, moving beyond the traditional date night spots in the Gaslamp district and other mainstream venues to create dining experiences infused with vibrant culture. They have been instrumental in making San Diego's dining scene a topic of conversation by bringing socio-economic and cultural diversity to the forefront. Their restaurants not only offer unique culinary experiences but also contribute to the cultural and social fabric of the city. Consortium Holdings continues to expand the horizons of San Diego's food culture with each new restaurant concept they introduce.

RECIPES

Same but different

Hot water cornbread: Hot water cornbread is known for its quick preparation and cooking time, and its roots can be traced back to Native American cuisine. Hot water cornbread is a Southern United States staple, particularly prevalent in cuisines of the Southern and Soul Food tradition. It's a simple type of bread made from cornmeal, hot water, and salt, which is mixed into a thick batter. This batter is then formed into small, flat cakes and fried in a skillet.

Sopes: Sopes originated with the indigenous peoples of central and southern Mexico, long before the Spanish conquest. The base of a sope is made from a circle of fried masa. A sope starts with a small, thick round of masa that's usually hand-formed. The edges of the masa are pinched to create a small rim, giving sopes their characteristic boat-like shape. This shape is crucial as it holds the toppings. Once formed, the sopes are typically fried or toasted on a comal (a flat griddle).

Polenta Frita: Traditionally, it's made by boiling cornmeal into a porridge-like consistency. Once cooled, it solidifies and can be cut into slices and fried. This creates a dish with a crispy exterior and a soft interior, often served as a side dish or with toppings like cheese, sauces, or meats. Brazilian polenta frita is typically made from cooked, cooled, and solidified polenta, cut into sticks or cubes and then deep-fried until they are golden and crispy.

FOOD DOLLAR

Key Performance Indicator

Stat: 2023, the most consumed foods worldwide Milk led with consumption of 79.3 kg, Rice followed closely with 78.4 kg, Wheat, with consumption of 67 kg, Potatoes and tomatoes also featured prominently, with consumptions of 32.9 kg and 21.2 kg, Maize 18.2 kg and sugar 20.4 kg, Seafood, consumed at 20.2 kg, Cassava 15.3 kg, Chicken and pig meat both recorded a consumption of 15.6 kg, Pulses 18.1 kg and eggs 9.7 kg, Staple crops like onions 11.8 kg, sorghum 15.2 kg, and sweet potatoes 6.9 kg.

Business: The 2024 product development trends, Tamarind is projected to be a key flavor, influencing various cuisines. Amidst eased inflation, consumers are leaning towards smaller, cost-effective packaging, particularly in meats. Generation Z's emerging buying habits are also a significant focus, alongside ongoing discussions about ultra-processed foods.

Pay: Walmart has announced significant changes to its pay structure for store managers and hourly workers, as reported by Bill Wilson on January 19, 2024. The new starting annual base wage for store managers will now range between $90,000 and $170,000, with the average rising to $128,000, a notable increase from the previous range of $65,000 to $170,000.

FOOD SAFETY

Outbreak Update

Active Outbreaks:

• Salmonella Outbreak Linked to Charcuterie Meats (start 1/5/24)

  • Illnesses 47 (23 new), Hospitalizations 10 (5 new), Deaths 0, States 22 (8 new)

• Listeria Outbreak Linked to Peaches, Nectarines, and Plums (start 11/20/23)

  • Illnesses 11, Hospitalizations 10, Deaths 1, States

• Salmonella Outbreak Linked to Cantaloupes (start 11/17/23)

  • Illnesses 302 (72 new), Hospitalizations 129 (33 new), Deaths 4 (1 new), 42 states (4 new)

• Lead and Chromium Poisoning Outbreak Linked to Cinnamon Applesauce Pouches (start 10/17/23)

  • Total Cases 354, States 41

  • Recently Closed Outbreak:

Recently Closed Outbreaks:

• Salmonella Outbreak Linked to Fresh Diced Onions (closed 12/13/23)

  • Illnesses 80, Hospitalization 18, Deaths 1, States 23

Recall Link

AGRICULTURE, SCIENCE, AND TECH

Same ol’ story Farmers vs Big Business

Farmers vs PepsiCo: PepsiCo India has won a controversial legal battle to patent its FC5 potato variety, specifically bred for Lay's potato chips. The FC5 variety, known for its low water content, was commercialized in 2009 and patented in 2016. However, legal disputes arose when PepsiCo accused Indian farmers of illegally cultivating this patented variety.

Cookie Science: Baking powder, a combination of sodium bicarbonate and an acid, is crucial in cookie recipes for leavening. It releases carbon dioxide gas when moistened, helping cookies rise. Modern, double-acting baking powders are more effective than homemade single-acting ones, as they release gas both before and during baking. The amount of baking powder varies with the cookie type, influencing texture and spread.

NEWS

What else is cooking?

Restaurant: Lechon and Sisig, particularly in Cebu City, a place renowned for its vibrant food scene.

Trends: 30 chefs about upcoming trends in the food and beverage industry for the year 2024.

Media: Kieth Lee reviews Taqueria Tlaxcali in the Bronx, NY

FINDS

🎙️Podcast: Josh Tetrick, co-founder and CEO of Eat Just, shares insights into the cultivated meat industry.

📚Book: "Rodney Scott's World of BBQ" is a cookbook and personal story of Rodney Scott, a renowned figure in American barbecue.

📓Journal: The study highlights the growing popularity of Hibiscus sabdariffa in various food products, noting a lack of understanding of the quality and chemical diversity in these items.

📰Article: Federal health officials, including the Centers for Disease Control (CDC), are expanding their recall and warnings regarding charcuterie meat snack trays linked to salmonella poisoning. These trays, sold under the Busseto and Fratelli Beretta brands, are available at Sam’s Club and Costco.

🎥Video: "Anthony Bourdain: A Cook's Tour" Season 2, Episode 7, titled "The BBQ Triangle," features the renowned chef and author Anthony Bourdain exploring the world of barbecue.

Compound of the Day

C₇H₁₄O₂: Isoamyl acetate often referred to as banana oil, is an organic compound that is one of the main components responsible for the characteristic aroma of bananas, particularly when they are ripe. It's also found in a variety of other fruits and is commonly used in flavorings and fragrances.

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