Your family meal in six words

Prof. Lani Raider told me about the book  Not Quite what I was Planning which asks people to tell their memoir in exactly 6 words. My challenge to you: tell me about meals with your family, in exactly six words.

Does Cilantro remind you of Bedbugs?

Last week in class, the topic of cilantro (and why some people hate, hate, hate it) was raised. Well, the NY Times heard us pondering the question. Here is an article that might explain why it is beloved in some cultures and hated among some people in other cultures. Do you have any other ingredients that you despise because of what the smell reminds you of (for me, it is lavender in food as I feel like I'm eating perfume)?

Food and Politics: Italian city bans kebabs?

A right-wing political party in Italy (Lega Nord) endorsed a series of laws in the city of Lucca, Italy, which ban ethnic foods. Their slogan, "we want polenta, not cous cous" only allows the service of such ethnic foods (like kebab) if it is served with a "traditional" Tuscan dish, including polenta (that corn is not native to Northern Italy but was also once an "ethnic" food seems to not be of concern). American burgers, French crepes, and Japanese sushi, the article on i-Italy reports, are not included in this ban. 

While this seems to be a clear sign of racism, the article complicates the matter by asking how/where this might be seen as running parallel to some aspects of the Slow Food movement. So, my question to you: at what point does preservation of a food culture become racism?

Eating Grass makes Cows & Diners Happy?

James Grill sent me this article from NPR. It looks at the difference between feeding cows grass (their natural food) vs. corn. It looks at taste, cost and (surprising for me) nutrition. For you, what is the most important aspect of how your choose your protein (and why)?

Chef Dies from Overworking?

This article from UK's The Guardian, covers the death of 23 year-old chef, Nathan Laity. Working as senior sous chef, Mr. Laity was reported to have worked 13 hour days for 27 days in a row. The author suggests that this is rather typical in the kitchen culture and should be changed. What has been the experience in kitchens where you worked? What do you think of the French system that is mentioned in the article?