I hope many people are going to see it, and understand what needs to be done.
So many people have told me buying fresh food is expensive. It's true. But those are the same people who spend a fortune every month on a car that's basically just a tool to take them from A to B.
Many more are concerned right now with second hand smoking, while they allow Burger King, McDonalds, or any of those crapy chains to serve them (and their families!) food.
Food is such an important part of our lives, and our health. A family dinner is more than bringing food to your stomach. It's the occasion to regroup and talk about what happened. I've seen too many families where there is not even the notion of a daily dinner all together.
Please see this and share it with your friends. Jamie has done a great job at Ted, and I hope that's just the beginning of a real movement...
I believe that every child in America has the right to fresh, nutritious school meals, and that every family deserves real, honest, wholesome food. Too many people are being affected by what they eat. It's time for a national revolution. America needs to stand up for better food!
You live in an amazing country full of inspirational people and you have the power to change things. With your help, we can get better food into homes, schools and communities all over America and give your kids a better future.
Sign the petition and be a part of the Food Revolution. It could be the most important thing you ever do for your family. America's health needs you now!
Recipe Courtesy Anthony Bourdain, Anthony Bourdain's Les Halles Cookbook
"Les Halles, the restaurant, was pretty much created to serve this dish. The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish - you'll utterly destroy it."
4 slices fine quality white bread, toasted, quartered, for toast points
Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quaileggs in a mixture of clay, ash, salt, lime, and rice hull for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavourful compounds.