The alternate newsletter – 15 September 2010
Wednesday, September 15th, 2010
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Wickedfood Cooking School, SUNNINGHILL
Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za
Hi all,
In this week’s newsletter we discuss the second part of our top green eating tips which include growing your own, buying local, having just enough, eating your food raw and easing up on the meat. We also look at a non-profit, eco-gastronomic member-supported organization which is Slow Food and how to get involved. Enjoy and keep it green.
Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.
Wickedfood Cooking School news
Our October individual cooking class programmes are up on the internet – click on the month for the programme - October.
Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12, this gives everyone hands-on experience and keeps the class small enough for maximum learning.
Monday 20 September at 6pm – Entertaining Turkish style (R370pp). Turkish cooking class – dishes include bulgur wheat patties, yoghurt soup, baked layered lamb pastry, stuffed aubergines, rice pilav and syrupy almond cake.
Sunday 26 September at 4pm – Easy Asian dishes with a Chinese flavour (R390pp). Chinese cooking class – perfect for entertaining, with most dishes prepared in advance including wonton soup with noodles, chilli prawns, master stock chicken, Mu shu pork and ginger pudding.
Monday 27 September at 6pm – Alfresco Italian dining (R380pp). Real Italian cooking class, tastes of al fresco summer dining and easy entertaining, including char grilled asparagus, affettati misti, insalata caprese, chicken involtini and Hanepoot semifreddo.
Please contact us should you wish to make a booking:
Green ideas for your kitchen? Top Green Eating Tips
6. Grow your own
– In the garden, in the greenhouse, in the window box, or something fancier. Even urbanites can get quite a bit of good eats from not much space.
7. To and from –
Just as buying locally grown food cuts on “miles per calorie,” buying from local sellers cuts back on emissions, fuel consumption, and unnecessary traffic.
8. Just enough – Putting some extra planning into the amount of food you cook will cut back on waste. If it’s something that will spoil quickly, try to avoid making more than you or your family can eat. If you’ve got extra, make a friend happy with a home-cooked surprise. If it’s a bigger affair, give the leftovers to those who may need it more.
9. Eat it raw –
Many people swear by the benefits of eating raw. Whatever the health advantages may be, preparing raw food consumes less energy and because raw food is usually fresh by definition, it is more likely to be locally grown.
10. Ease up on the meat –
Meat is the most resource-intensive food on the table and eating less of it can be the single most green move a person makes. Producing meat requires huge amounts of water, grain, land, and other inputs including hormones and antibiotics, and leads to pollution of soil, air, and water. A 500g piece of beef requires around 45 000L of water to produce, compared to 230L for 500g of potatoes. If you’re a meat eater, for starters, try cutting out a serving of meat each week. Going vegetarian or vegan is a profoundly meaningful environmental choice, and it’s done wonders for Chris Martin and Prince…
Awesome website of the week: http://www.slowfood.com/ Slow Food is a non-profit, eco-gastronomic member-supported international organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
To do that, Slow Food brings together pleasure and responsibility, and makes them inseparable.
Today, we have over 100,000 members in 132 countries.
Slow Food philosophy:
We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet.
Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.
We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.
Visit the Johannesburg website to see how you can get involved.http://slowfoodjoburg.blogspot.com/
Food Joke: “I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.” — Joe E. Lewis
The Wickedfood Team
Wickedfood Cooking School runs classes throughout the year at its purpose-built Johannesburg cooking studio. Cooking lessons are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking courses are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes, these events are a novel way of creating staff interaction or entertaining clients.
Click on the orange RSS feed above to get this newsletter delivered to your email
Wickedfood Cooking School, SUNNINGHILL
Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za
Hi all,
In this week’s newsletter we discuss the second part of our top green eating tips which include growing your own, buying local, having just enough, eating your food raw and easing up on the meat. We also look at a non-profit, eco-gastronomic member-supported organization which is Slow Food and how to get involved. Enjoy and keep it green.
Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.
Wickedfood Cooking School news
Our October individual cooking class programmes are up on the internet – click on the month for the programme - October.
Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12, this gives everyone hands-on experience and keeps the class small enough for maximum learning.
Monday 20 September at 6pm – Entertaining Turkish style (R370pp). Turkish cooking class – dishes include bulgur wheat patties, yoghurt soup, baked layered lamb pastry, stuffed aubergines, rice pilav and syrupy almond cake.
Sunday 26 September at 4pm – Easy Asian dishes with a Chinese flavour (R390pp). Chinese cooking class – perfect for entertaining, with most dishes prepared in advance including wonton soup with noodles, chilli prawns, master stock chicken, Mu shu pork and ginger pudding.
Monday 27 September at 6pm – Alfresco Italian dining (R380pp). Real Italian cooking class, tastes of al fresco summer dining and easy entertaining, including char grilled asparagus, affettati misti, insalata caprese, chicken involtini and Hanepoot semifreddo.
7. To and from – Just as buying locally grown food cuts on “miles per calorie,” buying from local sellers cuts back on emissions, fuel consumption, and unnecessary traffic.
8. Just enough – Putting some extra planning into the amount of food you cook will cut back on waste. If it’s something that will spoil quickly, try to avoid making more than you or your family can eat. If you’ve got extra, make a friend happy with a home-cooked surprise. If it’s a bigger affair, give the leftovers to those who may need it more.
9. Eat it raw – Many people swear by the benefits of eating raw. Whatever the health advantages may be, preparing raw food consumes less energy and because raw food is usually fresh by definition, it is more likely to be locally grown.
10. Ease up on the meat – Meat is the most resource-intensive food on the table and eating less of it can be the single most green move a person makes. Producing meat requires huge amounts of water, grain, land, and other inputs including hormones and antibiotics, and leads to pollution of soil, air, and water. A 500g piece of beef requires around 45 000L of water to produce, compared to 230L for 500g of potatoes. If you’re a meat eater, for starters, try cutting out a serving of meat each week. Going vegetarian or vegan is a profoundly meaningful environmental choice, and it’s done wonders for Chris Martin and Prince…
Awesome website of the week: http://www.slowfood.com/ Slow Food is a non-profit, eco-gastronomic member-supported international organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
To do that, Slow Food brings together pleasure and responsibility, and makes them inseparable.
Today, we have over 100,000 members in 132 countries.
Slow Food philosophy:
We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet.
Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.
We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.
Visit the Johannesburg website to see how you can get involved.http://slowfoodjoburg.blogspot.com/
The Wickedfood Team
Wickedfood Cooking School runs classes throughout the year at its purpose-built Johannesburg cooking studio. Cooking lessons are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking courses are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes, these events are a novel way of creating staff interaction or entertaining clients.
