Children who were given a choice between eating an apple, a cookie or both ,mostly chose the cookies, she said, referring to a study by Cornell University researchers. When they were given the same choice with apples that had Elmo [a Sesame Street character] stickers,
Children ages 3 to 5 are five times as likely to be overweight or obese as adults, according to the US Centers for Disease Control and Prevention.
For more info read this article from the Baltimore Sun
A recent New Zealand study shows that people who ate more fruits and vegetables reported higher than average levels of curiosity, creativity, and positive emotions, as well as engagement, meaning and purpose.
New Zealand researchers have found a link between eating a lot of fruits and vegetables, and experiencing a higher level of eudaemonic well-being. In this study, recently published in the British Journal of Health Psychology, 405 university students kept a daily diary for 13 consecutive days. Each day, they recorded the number of servings they had of fruits, vegetables, desserts and various fried-potato dishes.
They also filled out a daily questionnaire intended to measure creativity, curiosity, and psychological flourishing. Specifically, they responded to statements such as “Today, I was engaged and interested in my daily activities” on a 1-7 scale (“strongly disagree” to “strongly agree”). They also responded to additional items designed to measure their general emotional state that day.
Intermarché, the third biggest grocer in France, launched a campaign called (in English), ‘the inglorious fruits and vegetables’. They discounted produce that didn’t look perfect, created some well-designed ads, and gave them some serious publicity.
Check out this YouTube clip.
Shoppers have come to expect standard, blemish-free fruit and vegetables, but that is not how they grow. Currently, in the EU, produce that doesn’t make the grade ends up in the bin, but a movement in France aims to change that and to get people not only buying those fruits and vegetables, but actually seeking them out. It couldn’t be more timely given that 2014 is the European year against food waste.
Congratulations to Nelson College students, Chakkapong Klahan and Louis Clark for winning the 2014 National Secondary Schools Culinary Competition.
Judge Glenn Fulcher said:
“It was an amazing event and the calibre of food was up there with Junior Chefs in the 2nd or 3rd year of training. All nine teams worked exceptionally hard to be worthy of the National final and they didn’t disappoint.
Each school had planned and executed their dish in the best way possible during a heated competition.
It makes me very proud to be part of such a fantastic event and helping unearth the future stars of the industry I love so much. I think we are in safe hands if these guys are anything to go by.”
Grand finale of the National Secondary Schools Culinary Challenge at the Manukau Institute of Technology on the 12th of September.
Northland Northland Trades Academy (Whangarei) – Hayden Rodgers (Whangarei Boys) and Mataroria Rawhiti (Tauraroa Area School)
Auckland Long Bay College (North Shore) – Kiwon Lee and Minseop Kim
Waikato Sacred Heart Girls’ College (Hamilton) – Melissa Petrin and Hannah Ralph
Hawkes Bay St John’s College (Hastings) – Jake Ireland and Sam Heaven
Taranaki Spotswood College (New Plymouth) – Bree Paton-Courtney and Shardae McGoven
Wellington Heretaunga College (Upper Hutt) – Tyler Langerveld and Grace Cunningham
Nelson/Marlborough Nelson College – Chakkapong Klahan and Louis Clark
Canterbury Burnside High School (Christchurch) – Kimberly McLeod and Sharon Cao
Southern Queen’s High School (Dunedin) – Lauren Wright and Abby Johnson
The two students who win the National Title will receive a gift pack each from vegetables.co.nz, an iPad mini and a $2,000 scholarship each towards their study of a City & Guilds International Catering Qualification, in a City & Guilds approved training centre of their choice.
The winning school will receive a $1,000 voucher from Bidvest and a E32D4 Blue Seal Turbofan Oven and Stand from Moffat New Zealand worth $7,000.
The annual National Secondary Schools Culinary Challenge is made possible by strong support from the following sponsors; City & Guilds; NZ Chicken; Southern Hospitality; Vegetables.co.nz; Potatoes New Zealand; 5+ A DAY; Bidvest; Moffatt
“Life is like an onion.
You peel it off one layer at a time;
And sometimes you weep.” Carl Sandburg
“Of the approximately 50,000 edible plant species in the world … the average American eats only 30.” Susan Allport
“Culinary nouns, verbs and adjectives had meanings that could no more be tampered with than weights and measures could be arbitrarily changed.” [of Larousse Gastronomique] Colman Andrews
A food-based charging solution: an organic charging wall made from 800 potatoes and apples.
Creating an electrical current from vegetables and/or fruit has long been the stuff of science class experiments; but this part science experiment, part art installation, and part publicity stunt, took school science experiments to the extreme, with a smartphone being charged in the process.
Recently in London, Caleb Charland hand-built a wall-based circuit from 800 potatoes, apples, copper wire and galvanised nails to create an electrical current which was then used to charge a smartphone.
TVNZ’s Masterchef Judge, Simon Gault, told students at the Auckland Regionals Secondary Schools Culinary Challenge, that he was “seriously impressed” and compared them to the select few who have done it on TV. The College culinary teams were “better than many Masterchefs” he said.
Gault was one of four judges for the Auckland Regionals, where eight secondary school teams competed in a 90-minute Masterchef-style cook-off for just one spot in the Nationals. He will join the judging panel for the National final of the Secondary Schools Culinary Challenge to be held at MIT in September.
North Shore’s Long Bay College student team of Kim Minseop and Lee Kiwon, won the Auckland Regional Secondary Schools Culinary Challenge.
Zack Brown was making potato salad and needed $10 for the ingredients.
He submitted his Kickstarter campaign to raise the $10 with his tongue firmly planted in his cheek. His appeal is written in a hilarious, deadpan style. For instance, he notes in the Risks section of his campaign that, “It might not be that good. It’s my first potato salad. And I haven’t decided what kind yet.”
For contributors who pledge $1, Zack has committed to ,”say your name out loud while making the potato salad.” For those donating at the $20 “potato madness” level, Zack will, “write a (personalised) potato-salad themed haiku.” He will also, “carve your name into a potato that will be used in the potato salad.”
Zack raised over US$70,000.
To make your own delicious potato salad find a recipe here.