Is Sattvic(Yogic)Food the Need of the Hour?

Home , Dal baati, Ghugni, Haleem, Khaja, Kheer (Bengali sweets), Litti (cuisine)

Is Sattvic(Yogic)Food the need of the hour?

Foods for Global Sustainability NEWSLETTER

April 2019 * Volume 01 * Number 04

INSIDE THIS APRIL ISSUE

PG. 2

Editorial: sattvic food –anti-dote to world chaos

PG. 3

Satvic food character and sustainability

PG. 6

National cusines : A sustainability overview

PG. 24

Potential Indian cusines for global sustainability

PG. 27

News and Events

PG. 28

News of the month- Wild & Wild goes beyond food in its food service menu

SATTVIC FOOD –ANTI-DOTE TO CHAOS “Present times Food has very close links to the way we think, act and deliver. The ills demands of food commercialization has affected not only human health but also the serenity of the environment and human mind. Going back to transition to the yogic diet of food as character – Satvik food as a panacea to inner peace in this chaotic world is worth looking as a sustainable option Sattvic Food” for global development.

Editorial message

George Bernard Shaw said, "There is no love sincerer than the love of food". We give a great deal of thought to our love lives, so why not to the food we consume? Afterall, we become what we eat. The focus of this issue is on 'Sattvic Food', which goes hand in hand with the issue stated above. Sattvic foods soothe, nourish and promote and help maintain an equanimous mind, while also sharpening your intellect and giving you a greater sense of empathy. The foods come in different forms, but they are all fresh, juicy, light, nourishing and tasty. What is particularly endearing about such foods is that they give energy to the body, without taxing it. Worry not, these foods are not bland, as Sattvic diet also aims to include all the six flavors - sweet, salt, bitter, sour, pungent and astringent and each meal is supposed to cater to all these vital flavors. Seasonal, vegetarian food is recommended, for a simple reason that locally harvested vegetables retain their whole flavors, rendering the food more tasty and flavorsome. Another most important thing is to cook with love. This is crucial, as food is the life-giving energy that we pass on. In this issue, we hope to give an introduction into a diet that fosters understanding and interconnectedness of our life.

Caroline Paul Kanjookaran

From the founder and CEO´s desk

The month of April is a period of transition to the summer. As seasons change, the nature reveals its blosoom and also paves the way to food production and harvest. While food is playing a dominant role in the SDGs especially poverty, hunger, nutrtion and envrionment related, not much stress is being paid nowdays on what is consumed in the approach of nature of food. Ayurvedic knowledge, coming from the vedic civilization in India, has given character to food as Satvik, Tamasik and Rajasik depending on its origin, way of cooking and growing nature. While th world is plagued with health issues linked to food consumption, the mind connection of food is ignored. In this edition of the newsletter, we look into the world cusines, the food character as yogic food and how Indian cusines have these elements for us to promote ayurvedic food for achieving the sustainable development goals 2030 of the UN:

Think food by its character, for the role that you would like to have is the paradigm that is very true in today´s context. Happy reading and looking forward to work together to benefit mankind for a better health, mind and spirit.

Best wishes,

Amit Saha

Satvic food character and sustainability

Tamasik Food

Tamasik Rajasik Food Food

Rajasik Food Satvik Food

Satvik Food

Population pyramid transformation for global food sustainability

FOOD AND ITS CHARACTER: SATVIK, RAJSIK, TAMASIK-

According to Indian Ayurveda Shastras, Food categories into three types SATVIK< RAJSIK< TAMASIK corresponding to their properties: In Ayurveda, there is a saying that any food item, which grows under the ground, is Tamsik in nature and one, which comes from the top of the tree or plant like leaves, flower and fruits are Satvik in nature

Satvik food provides calmness, purity and promotes longevity, intelligence, strength, health, happiness and delight. One of the basic feature of Satvik food is its abundance in “Prana” or life-force energy. This is mostly evident in fresh organic fruits and vegetables grown without fertilizers and pesticides. The examples of Satvik food items are fruits, vegetables, leaves, grains, cereals, milk, honey, etc. These items can be consumed as they are. One can live on Satvik food for life. . Satvik food is usually fresh, seasonal and locally grown.

The foods grouped under Satvik are:

* Vegetarian food without Onion & Garlic

*Non-refined cereals

*Milk and its derivatives

*Fruits and Juices

Consumption of the above mentioned aids in guarding the mind in a state of restful alertness, hence leading to improved concentration and reduces lethargy.

© All Rights Reserved by FoGS Network 2019. April 2019 * Volume 1 * Number 4 3 Rajsik food is mixture of hot, spicy and salty food items with pungent taste, promote negativity, passion and restlessness and High Blood pressure etc.

*The foods grouped under Rajsik are;

*Hot & Spicy Food

*Refined Cereals

*Fried & Junk Food

*Meat and non-vegetarian food

Consumption of the above mentioned leads to cholesterol, hypertension, irritability and mood-swings.

These foods create sensuality, sexuality, greed, jealousy, anger, delusion, fantasies, egotism and irreligious feelings. People, who consumed Rasik food more, are interested in the four P's – power, prestige, position and prosperity. But they are quite in control of their lives and aren’t obsessed by any of the above.

The foods grouped under Tamsik are:

*Meat & other non-vegetarian food

*Tea, Coffee and other caffeinated beverages

*Alcohol & Tobacco

*Stale Food

Consumption of the above mentioned leads to lack of concentration, sleeping disorders, anger outbursts and acidity. Tamsik food promote in our body dullness and ignorance, because it takes time for digestion. The person who eats only Tamasik food, has insecurity, and is unable to deal with others in a balanced way. They have little regard for the welfare of others and tend to be very self-centered. Their nervous system and heart do not function optimally and such individuals age fast. They usually suffer from conditions like cancer, heart disease, diabetes, arthritis, and chronic fatigue.

After looking at the above properties, it becomes obvious that a Sattvic diet is recommended, for a better quality of life and for a balanced mind, body and spirit.

There are many useful studies done which have showed how a Sattvic diet is able to promote sustainable living and a healthy society. Some of these publications are: http://erinnicoleyoga.com/blog-posts/the-sattvic-diet https://eatforum.org/content/uploads/2019/01/EAT_brief_everyone.pdf https://www.shambhala.com/events/ayurvedic-cooking-immersion-sattvic-diet-kate-odonnell/ https://www.yogajournal.com/lifestyle/how-a-sattvic-pure-diet-brings-you-into-balance

We have compiled a list of guidelines, to ease your transition to a Sattvic diet less daunting.

1. Consume organic – There are immeasurable benefits to consuming organic food. And if they are locally produced, seasonal fares, even better. Consume whole grains, fresh fruits and vegetables, lean proteins, low-fat dairy products, and avoid added or artificial salts, colours, flavours, or preservatives.

2. Cooking procedure – It is also important to cook these foods in a clean and calm atmosphere. Ideally, Sattvic food should be cooked and eaten with love and gratitude, as food provides us with vital life force. Also, food should not be over cooked or over processed, in order to retain its energy. Steaming and baking are the most preferred methods of cooking in Sattvic style.

3. Consume fresh – It should also be noted that food must be consumed fresh and light. The food will ideally be flavoursome, mild, firmtextured and easy to swallow. Sattvik food will become Tamasic, when over processed, kept for a longer period or deep-fried.

As people adopt a sattvic diet, they find themselves shifting away from things or circumstances they used to enjoy earlier. For example, someone who used to binge watch television may now find more joy in going for a walk. As one’s mind is freed from overstimulation or dullness, they will find it easier to adopt a balanced lifestyle. By making some minor changes in your diet, you can also enjoy a clear mind in a healthy body, with an enhanced connection to self and everything around you.

Once a Sattvic diet has become a way of living for you, you can take a few steps to take Sattvic living to the next level.

1. The first step is to live in sync with the nature, for example waking up when the sun rises and resting, when the sun sets. It is ideal to make and stick to a routine.

2. It is also recommended to go for a walk in the morning, to enhance your closeness to nature.

3. It is also important to eat a healthy breakfast every day, ideally, between 7:00 and 8:00 am local time.

4. There are also other routines or practices that you can incorporate in your life, such as singing or dancing, journaling, meditation, mindful eating or volunteering.

The above practices are mere guidelines and it is up to the individual to find a practice that works for him or her the best.

Short bio of the author

Name- Caroline Paul Kanjookaran

With a masters in Environmental management from CAU, Kiel and over 5 years experience in journalism and news editing, Caroline has a penchant for sustainable food development to acheive the SDGs 2030 on ecological and environmental issues.

NATIONAL CUSINES: TRADITIONAL LOCALLY RELEVANT GLOBALLY

A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France. It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.; It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. A cuisine is specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it originated. A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole. For a regional cuisine to become global cuisine, it must spread around the world with its services available worldwide. An overview of the national cusines, their character tendencies and prevalence is reviewed below:

FOOD TYPE: TAMASIK

PREVALENCE: GLOBALLY

2. Poutine - fresh French fries in gravy and cheese curds - origin from Quebec, Canada

FOOD TYPE: TAMASIK

PREVALENCE: GLOBALLY

3. Comida rapida -Typical in Cancun, Mexico

FOOD TYPE: TAMASIK

PREVALENCE: GLOBALLY

FOOD TYPE: RAJASIK

PREVALENCE: LOCALLY

5. Casado Fresh fruits and vegetables with rice and black beans from Costa Rica

FOOD TYPE: SATVICK

PREVALENCE: LOCALLY

6. Traditional Jamaican cusine

Jerk Chicken, grilled fish with rice and beans from Carribean

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

Rice, chicken meat, pork and grains wrapped in banana leaves representing Andes Region

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

8. Feizoada

Brazil's regional slow cook dish from Rio de Janeiro

FOOD TYPE: RAJASHIK / SATWICK

PREVALENCE: LOCALLY

9. Asado

Traditional grilled beef from Temperate South American Region

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

Representing North Europeon Region from Hamburg

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

11. La Paella

Representing South-Western Europe from Valencia, Spain

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

12. Borscht

Beet soup with meat and vegetables representing South-Eastern Europe

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

Representing South Mediterranean Region with typical Italian dish

FOOD TYPE: TAMASIK

PREVALENCE: GLOBALLY

14. Moussaka

Greek salad representing East Mediterranean Region

FOOD TYPE: SATWICK

PREVALENCE: GLOBALLY

15. Couscous

Traditional Berber dish and staple food representing North Africa Region

FOOD TYPE: TAMASIK

PREVALENCE: LOCALLY

Spicy Peanut stew with beef representing West and Central African Region

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

17. Ugali (Bugali / Ubugali)

Eastern African Region food made from maize flour eaten with meat and vegetables

FOOD TYPE: TAMASIK

PREVALENCE: LOCALLY

18. Potjiekos

Southern African Region typical dish from 1500s with meat and vegetables slow cooked over coal

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

Popular Turkish street food eaten with rice or wrapped in soft tortilla made from durum wheat

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

20. Kabsa

National dish of Saudi Arabia made with basmati rice, meat, vegetables and spices

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

21. Chelo Kebab

National dish of Iran with safronised rice and kebab

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

Pieces of sautéed beef in sauce, with smetana (sour cream) - national dish of Russia common in regions in North Asia

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

23. Plov

National dish of Uzbekistan and common in regions in Central Asia- a biryani without the spice, consisting of rice, onions and carrots with either mutton or beef

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

24. Kabuli Pulow

Cusine of Afghanistan followed in regions in South Central Asia- a variety of pilaf, consisting of steamed rice mixed with raisins, carrots, and lamb.

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

Dish of fish cooked in banana leaves commoni in East of South Asia around Bangladesh

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

26. Haleem or Hareesa

Amalgam of rice, lentils, meat , spices with Naan common in West of South Asia around Pakistan

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

27. Fish curry and mixed rice

Most common food in South of South Asia around Sri Lanka as sea fish curry with rice and some vegetable curries

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

Classic chicken dish in a creamy gravy with authentic flavours served with Naan in North Indian Subcontinent - Punjab region

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

29. Kashmiri food

Typical Kashmiri food with about 20 dishes consisting of rogan josh, Modur pulav, Matschgand, Yakhni, etc.

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

31. North India Thali

Typical food from Uttar Pradesh like Veg Kofta curry, Kadhi Chawal, Aloo puri, Raita, Lucknowi chicken biryani, Naan, etc.

FOOD TYPE: SATWICK

PREVALENCE: LOCALLY

Typical Gujarati food with more than 20 vegeterian dishes consisting of breads, curries, fries, desserts and yoghurts

FOOD TYPE: SATWICK

PREVALENCE: LOCALLY

33. Rajasthani Thali

Typical lunch or dinner cusine consisting of traditional recipes from Rajasthan like Laal Maas, Mohan Maas,

Ker Sangri, Gatte ki Khichdi, Boondo Raita,Rajasthani Kadi, Dil Kushaal and desserts like Gujias and milk delicacies

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

31. MP Thali

Typical dish from Madhya Pradesh with recipes like Dal-baati, Korma, Malpua and Jalebi, etc

FOOD TYPE: SATWICK

PREVALENCE: LOCALLY

Typical lunch menu from West Bengal region consisting of recipes like Luchi, Aloor torkari, Sandesh, Tangra Macher Jhol.Sukto. Mutton Biryani. Aloo Potol Posto. IIlish Macher Jhol

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

35. Bihari Thali

Typical food cusine from Bihar consisting of recipes like Litti Chokha. Naivedyam. Ladoo ...Chandrakala/ Pedakiya. .Chana Ghugni. ..Khaja. Mutton Kebabs and Reshmi Kebabs. Kesar Peda. ...Laung-Latika., etc.

FOOD TYPE: SATWICK

PREVALENCE: LOCALLY

36. Oriya Thali

Typical cusine from Orissa is mostly around Rice as Pakhala, Kichdi, Palau, Tarkari and Pitha

FOOD TYPE: SATWICK

PREVALENCE: LOCALLY

Typical fast food from Maharashtra in the western region from potato coated with gram flour and fried with spices in and served with leavened bun bread.

FOOD TYPE: TAMASIK

PREVALENCE: LOCALLY

38. Xitt Codi (Fish Curry Rice)

Staple food for Goans - a tangy and spicy dish made with mostly Mackerel fish ,chillies and turmeric and served with steamed rice

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

39. Sadhya

Festival cusine from Kerala with upto 65 recipes with coconut, rice, banana, beef and vegetables

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

Typical snacks food originated in Tamil Nadu in South India consisting of Dosa made of fermented batter of pulses and rice with spiced curry. Medhu Vada is a fried lentil ball marianted in sambar (lentil soup) and flavoured with spices

FOOD TYPE: TAMASIK

PREVALENCE: LOCALLY

41. Ragi Mudde

Ragi Mudde, Ragi Sangati or kali and colloquially simply referred to as either 'Mudde' (which means 'lump') or 'Hittu' - i.e. flour); is a wholesome meal in the state of Karnataka and the Rayalaseema region in Andhra Pradesh. It is mainly popular with the rural folk of Karnataka.

FOOD TYPE: SATWICK

PREVALENCE: LOCALLY

42. Andhra Thali

The origin is from Andhra Pradesh state and has over 20 dishes in a single lunch cusine.The order of a meal is to start with an appetizer of spiced pickle followed by a pappu, This is followed by a couple of koora varieties (curry/main dishes) A pulusu or a charu (usually kadi is the third part of the course. The fourth course of the meal is either a Perugu (Curd or Yogurt) accompanied by a spicy pickle or any of the other condiments and final serving is a

sweet, seasonal fruit and pan. The origin is from Andhra Pradesh state and has over 20 dishes in a single lunch cusine

FOOD TYPE: SATWICK

PREVALENCE: LOCALLY

Buuz is a kind of steamed dumpling filled with meat. It is often consumed with fried bread, along with tea or in some cases, vodka. Its origin is from the Mongolian region.

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

44. Sushi

Sushi is prepared with white or sometimes brown rice and raw seafood. It is often served with soy sauce, wasabi, or pickled ginger. The national dish of Japan and is quite popular worldwide.

FOOD TYPE: RAJASHIK

PREVALENCE: GLOBALLY

45. Galbi

Galbi is a grilled dish made with beef or pork ribs marinated in Korean soy sauce. Like other dishes, it has many varieties, such as chicken galbi. In restaurants, it is one of those dishes cooked on tabletop grills, and it is served with leafy vegetables, such as lettuce, to wrap the meat before dipping it in a sauce called ssamjang. Most typical cusine in South Korea.

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

Typical orignated in Thailand.Pad Thai is a stir- fried rice noodle dish that is very visible in local eateries and is usually served as street food. It is flavoured with tamarind pulp, shrimp, garlic, and palm sugar, and the rice noodles are stir- fried with tofu and eggs. Typical orignated in Thailand.

FOOD TYPE: TAMASIK

PREVALENCE: GLOBALLY

47. Tumpeng

The national cusine of Indonesia. it literally looks like a mountain of delectable rice goodness surrounded by vegetable and meat side dishes. The rice can be steamed, cooked as yellow rice with turmeric, or as uduk rice with coconut milk

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

48. Nasi Lemak

A rice dish cooked with pandan leaf and coconut milk, Nasi Lemak is the most popular in Malaysia, but its savoury fame spreads to its neighbouring countries. Served as a breakfast dish, it is served with fish, peanuts, chili paste, cucumber, and various side dishes, such as lamb curry.

FOOD TYPE: TAMASIK

PREVALENCE: LOCALLY

Chicken parmigiana is a popular Australian and Italian-American dish consisting of a crumbed (breaded) chicken breast topped with pasta (tomato) sauce and mozzarella, Parmesan or provolone cheese.

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

50. Maori-Hangi

Hāngi is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, also called an umu. It is still used for large groups on special occasions. Mostly chicken, fish and root vegetables such as sweet potato are cooked in the pits.

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

51. Poison cru

Tahiti's national dish, known in French as poisson cru and in Tahitian as ia ota, is a South Pacific twist on ceviche: raw red tuna marinated in a delicious and aromatic blend of lime juice and coconut milk.

FOOD TYPE: RAJASHIK

PREVALENCE: LOCALLY

Potential Indian cusines for global sustainability

THE SATWICK DOMAIN OF INDIAN FOOD

The original cusines from India have their orgin to the vedic ages, some thousands of year ago. With the use of fresh ingredients, home made, and mostly vegeterian, these foods cusines are mostly satwik in nature. This section gives a brief overview and a weekly lunch menu plan, which could be designed for home cooking or as a food service per serving daywise:

Monday

Main Dish: Rice, Dal (Lentil soup)

Side Dish: Potato, vegetable curry Saag (Leafy vegetable item) Seasonal vegetable curry

Add on: Yoghurt, Ghee (Clarified butter) with Rice

Total calories: 700

Main Dish: Roti (Bread), Dal Makhani (Lentil soup cooked in butter)

Side Dish: Veg Pulav (Rice with spices and vegetables) Matar sabji (Peas vegetable curry)

Add on: Vegetable Salad, Pickles

Total calories: 675

Wednesday

Main Dish: Steamed rice, Tandori Roti (baked bread), Rajmah curry (Lentil beans with gravy)

Side Dish: Bhendi fry (ladies finger curry) Paneer sabji (cottage cheese curry) Dahi Kadhi (gram dumplings curry) Alu fry (pommes)

Add on: Chilli fry, papad, dahi, dal pakora, barfi

Total calories: 780

Thursday

Main Dish: Roti (Bread) with ghee, Rice, Kabuli Chana Dal (Gram soup), kaddu sabji (pumpkin curry)

Side Dish: Bondi raita (yoghurt with gram)

Add on: Halwa (sweet flour in ghee)

Total calories: 625

Friday

Main Dish: Tandori Roti (Bread), Chana Dal (Gram soup), Arbi lajawab (Colocasia curry)

Side Dish: Bhindi curry (Ladies finger with tomatoes curry, )

Add on: Seasonal Vegetable Salad

Total calories: 625

Saturday

Main Dish: Paratha (Fried Bread), Rice, Maa ki Dal (black gram soup)

Side Dish: Mix veg curry, Brinjal curry

Add on: Vegetable Salad, Dahi (yoghurt)

Total calories: 725

Sunday

Main Dish: Puri (Bread oil fried), Rice, Matar paneer (cottage cheese with peas curry)

Side Dish: Lauki sabje (Bottle gourd curry), mango chutney

Add on: Vegetable Salad, Gulab jamun (sweet), Kheer (Rice milk pudding), Pickles

Total calories: 775

These cusines are referred to as “Thali” in India meaning metal plate with 5-6 dishes covering all the six different flavours of sweet, salt, bitter, sour, astringent and spicy in one place. The perfect balnce of these six flavours is what makes the typical Indian spicy food. These foods are predominantly satvic as are prepared with mostly fresh ingredients and eaten just after cooking. Normally, the dishes cover the required calories, and a wholesome balanced diet. The use of locally available ingredients makes it socially and economically sustainable for the whole value chain process. The above dishes are just an example of possible combination, though depending on the region in India, they may differ widely. But, in general, rice and / or roti are the main dish and surrounded by side dishes in small containers called ‘katoris’. Being true to Indian tradition, these cusines, are mostly limitless refills.

The method of preparation of the recipes suggested above vary depending on the Indian region and its culture, traditions, availability, etc. For more details on the recipes, please contact fogsnetwork at https://sustainablefoods2050.com . The fogs network have an extensive coverage of food regions in the world through its FAN (Food Ambassadors Network) Club.

Short bio of the author

Name- Amit Saha - Agriculture Economist at IFCN Dairy Research Centre, Kiel. His expertise and area of consulting is in farming systems, business intelligence and impact analysis.

© All Rights Reserved by FoGS Network 2019. April 2019 * Volume 1 * Number 4 26 The FoGS Network has been involved in montioring news, events through its global network of News and Events members and have also archive of publications in the field of sustainable production and consumption in the month. Some of the major Major global events in April: events and publications are:

The news makers in food world: 'A Moveable Feast' brings tastes of the East End to Sag Harbor Indigenous Eating - Kalispell’s Mariah Gladstone is The sentiment was the basis of Slow Food East using local, seasonal whole foods to help revitalize End's annual “A Moveable Feast” fundraiser, the health of Native American populations hosted in partnership with The Joshua Levine Flathead Beacon Memorial ...

“My goal is getting people excited about different food, getting Sunday, April 7 from 4 to 7 p.m. at Dodds & Eder excited about community gardens and sustainable sources Landscape Design Showroom in Sag Harbor. of traditional food.”. Tickets are $100 for Slow Food members and $150 non-members, and can be purchased at Roanoke Island Garden Club members bring back slowfoodeastend.org. memories with traditional recipes

The Coastland Times Put These April Food and Drink Events on Your The idea for the program and lunch came up when the four women Radar were reminiscing together about life and food on the island when they were ... The female voice in the culinary world had never been more prominent. On April 1st, Slow Food San

Francisco, Airbnb, and filmmaker Joanna James ... How Good Food 100 Restaurants Is Helping To Create A More Transparent And https://www.sfstation.com/2019/03/30/put- Sustainable Food ... these-april-food-and-drink-events-on-your-radar/

Forbes The 2018 Good Food 100 Restaurants list (which is searchable by Go All In On Spring With These Cherry ... or conferences to help educate chefs on how they can expand Blossom Food And Drink Specials their good food ... http://goodfood100restaurants.org/2018list/ The city welcomes the blooms and the tourists who love them with a nearly month-long festival of

performances, workshops, and a parade, and ... Opinion: paying to keep small producers in business Video: Get a taste of all the fun at Paisley Food and Drink Festival 2019 The Maitland Mercury

In many cases the twice monthly Slow Food Earth Market has turned Find out more about the Paisley Food and Drink farmers' ... Their future depends on how much you're willing to pay Festival 2019 and to book your place at for local food. the cooking demonstrations and workshops, visit ...

Wild & Wild, the healthy cafe making amazing food from plants

making amazing food from plants ... than just healthy food - it spans across three floors and offers yoga classes ... https://www.stokese ntinel.co.uk/whats-

on/food-drink/review- wild--wild-healthy- 2675928

NEWS IN SUSTAINABLE FOODS THAT MAKE A DIFFERENCE Read more at:

http://timesofindia.in 5 amazing Chinese food restaurants to try in Metro Detroit diatimes.com/ WDIV ClickOnDetroit

It's more of a sit-down restaurant experience. The menu is a modern take on traditional Chinese food, with a trendy atmosphere and amazing cocktails.

Food buyers urged to use their loaf over supermarket 'artisan' con

The Times

But it is a very different product from the traditional artisan loaf. The bakery uses more than 20 ingredients in its sourdough bread including sugar; ...The traditional knowledge of food preparations is slowly gaining recognition over factory made commercial preparation through local artisans forum.

International Festival lets students share cultures with community

Victoria Advocate

The University of Houston-Victoria is preparing to share the cultures of 17 countries, including food, music, dances, traditional clothes and more during ..

There is an urgent need to act now on the triple challenge of sustainable water management, climate change, and food security and nutrition. A range ...

• EBRO FOODS JOINS CEFLEX TO IMPROVE PACKAGING SUSTAINABILITY

ESM - THE EUROPEAN SUPERMARKET MAGAZINE

Spanish food company Ebro Foods has joined CEFLEX, a consortium of companies and associations that represent the value chain of flexible ...

• ONE IN FOUR RECEPTION AGE CHILDREN IN CALDERDALE ARE OVERWEIGHT OR OBESE

EXAMINERLIVE

... Calderdale Food Network to implement healthy food aims expressed by Sustainable Food Cities across the borough, readying the council's sign-up ...

FOOD COMPANY ADVERTISES FOR £50000-A-YEAR MEAL TASTER WHO WILL TRAVEL THE GLOBE BRISTOL LIVE

A food company has advertised for a "director of taste" who will get paid to tour ... "I believe innovation is at the heart food, so I want someone with an ... The brand of 18 sustainable plant-based meals is aimed at socially-conscious ...

FUTURE PROOF: INSECTS MAY BE THE FOOD OF THE FUTURE! NEW STRAITS TIMES ONLINE

It's clear that the way we are farming animals isn't really sustainable. They take up a lot of land, use a lot of water and what's more, they aren't actually ...

BUHARI: NIGERIA FACES CHALLENGE OF MEETING DOMESTIC FOOD REQUIREMENTS THECABLE

Buhari: Nigeria faces challenge of meeting domestic food requirements ... Between Industry and Agriculture for Nigeria's Sustainable Development”.

LATEST INNOVATIONS IN ADVANCED FREE-FROM FOOD MARKET THAT WILL DRIVE THE GROWTH OF FOODINDUSTRY DIGITAL JOURNAL

A key challenge faced by the free-from food manufacturers is sustainable sourcing of naturally-derived ingredients and preservatives, which are ...

GLOBAL FORUM FOR INNOVATIONS IN AGRICULTURE OPENS ON MONDAY IN ABU DHABI URDUPOINT NEWS

Join 7,000 forward-thinking food producers from the MENA region in April 2019. ... GFIA is dedicated to sustainable agriculture across all types of food ...

For more info: contact us at:

Email: [email protected],

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