The food world is buzzing today about the latest news on just how often we waste perfectly good food. And we admit, the statistics are pretty depressing.
About 40 percent of food in the United States today goes uneaten. The average American consumer wastes 10 times as much food as someone in Southeast Asia — up 50 percent from Americans in the 1970s. Yet, 1 in 6 Americans doesn't have enough to eat, says the U.S. Department of Agriculture. And food waste costs us about $165 billion a year and sucks up 25 percent of our freshwater supply.
Cuba has hot weather, hot music, hot politics and hot Cubans. So why is the food so bland?
Tourists who have visited the island, particularly Cuba's state-run restaurants, know that Cuban chefs are deeply fond of frying their ingredients, but the range of seasonings tends to span from salt to garlic, with not much else in between.
Enter the Spice Man. He is Cedric Fernando, co-proprietor of the first and only Indian restaurant in Cuba, called Bollywood. And he's definitely turning up the heat in the kitchen.
Originally published on Mon October 15, 2012 9:02 am
Credit courtesy Bassem Samaan
In the backyard of an unassuming suburban home in Bethlehem, Pa., is a global cornucopia of botanical heritage. Almost 300 varieties of fig grow here, most of them with roots in Europe, Asia or Africa, and each one collected and propagated by Bassem Samaan, a 34-year-old Lebanese native with an unusually green thumb and an obsession with figs.
Samaan is one of a handful of eccentric gardeners around the world whose goal is to save and preserve rare or unusual fruit varieties — trees that may never have commercial value and which may barely cling to existence.