Collective Food Works

Hello everyone, As we continue to work to improve the public's relationship with food in terms of production, consumption, and even waste management, we wanted to discuss how the history behind vegetable oils that are prominently used within American kitchens. Vegetable oils, like butter, is utilized to prevent food from sticking to pans when being cooked. They can also be used as ingredients within baked goods, sauces, dressings, and more. Archaeologists have found evidence that vegetable oil has been produced for as long as 8000 years, seemingly starting in the Middle East. For centuries vegetables were mashed into a paste and the oil was separate from the rest of the mash. This was done via mechanical processes before it could be automated in a factory. In the modern day, oil is separated from vegetables via solvent extraction, hydrogenation, or deordorization. So, how many types of vegetable oil is there? There are at least 90 oils that are created from vegetables, and while the majority of them are edible, some of these oils are also serving as a source of biofuel. As the price of goods continue to rise, Americans are paying more attention to the forces behind inflating prices. Olive oil, for example, has skyrocketed in price due to the losses olive farmers have faced as a result of climate change, ultimately reducing the amount of olive oil that can be produced. Avocado oil's quality has also undergone scrutiny from the public has realized that "82% of avocado oil test samples were either stale before expiration date or mixed with other oils.", according to a study by UC Davis. For more information around the quality of avocado oil, and oil in general, be sure to check out the following link: https://lnkd.in/dUFqscb8 #foodhistory #foodfacts

Hello everyone, In our continued coverage around the history of flavor and flavor extracts, we wanted to shed light on the history of almond extract. Like vanilla extract, almond extract is made by separating the oils from almonds and putting them in an alcoholic base. Interestingly enough, almond extract is far more potent in flavor than vanilla extract. According to Cookist, this is because almond extract is made from "bitter almonds, but also from the kernels of peaches and apricots (known as drupes). Benzaldehyde is present in these kernels as well and gives almond extract it's distinct strong almond flavoring." Cooks can prevent this ingredient from overpowering a dish by using it sparingly in baked goods. For more information around almond extract, be sure to check out the following link: https://lnkd.in/eQ5gKezW #foodhistory #foodfacts

Did you know that while vanilla is now grown worldwide, this plant has developed a symbiotic relationship with the Melipona? According to Nielsen Massey, the Melipona is a Mexican bee, the only one that specifically evolved to pollinate the vanilla orchid flower. Based on this fact, it should come as no surprise that vanilla itself is native to Mexico, but it begs the question, how did vanilla extract become so popular? As we shared in our last post about the history around flavor extracts, vanilla extract is created by separating the essential oils of the plant and adding them to a liquid base. In the case of vanilla extract, vanillin (the flavor behind vanilla) is utilized alongside hundreds of other flavor compounds. The unique process through which vanilla extract is made, specifically the grinding of the vanilla beans, also makes it impossible for vanilla extract to be clear in color unless it is artificially made. For more information around the history of vanilla extract, be sure to check out the following link: https://lnkd.in/dF8perVk. #foodhistory #foodfacts

Hello everyone! In our last post we discussed the history and difference between natural and artificial flavors. Today, we wanted to share information around flavor extracts. The history behind this cooking ingredient is centuries old, as people in Europe and the Middle East developed extracts by pulling concentrated oils from ingredients such as vanilla, almond, nutmeg, and more. These oils are then mixed into a base, such as alcohol. Today, there are over 240 flavor extracts utilized in many of goods, from baked desserts to alcoholic drinks. For more information around flavor extracts, be sure to check out the following link: https://lnkd.in/e6xfJV_f. #foodhistory #foodfacts

Hello everyone! In our last post we broke down the scientific processes behind what we describe as flavor, but did you know that flavor can be divided into two types? To be more specific, flavor can be defined as natural or artificial. While conversations around artificial flavoring and ingredients have become more widespread, we wanted to shed more light on the difference between natural and artificial flavors, as well as the history. According to the FDA, natural flavors are defined as "any flavor isolated from natural sources like plant material (fruits, roots, bark, herbs, etc.) or animal products (meat, dairy, etc). Artificial flavors are alternatively defined as "any flavors that are not defined as natural, even if they have the exact same chemical composition as flavors isolated directly from nature." While the process behind the creation of these flavors can differ, this does not inherently mean that one flavoring is safer to consume than the other. Artificial flavoring can also taste the exact same as natural flavoring, and has the same, if not additional taste potential. For more information around the difference between natural and artificial flavoring, be sure to check out the following link: https://lnkd.in/ebEY-xZ

Hello everyone! Over the past year we have spent a lot of time shedding light on the history of food, agricultural styles, and more. Today, we wanted to talk more about the science that has driven our passion in nutrition education, as well as other food-related topics. Today, we are going to talk about taste it's relationship to flavor. As a child in science class, you may recall learning about the five human senses: touch, sight, hearing, smell, and taste. Our ability to taste is what makes food so good, and this, combined with our intelligence and emotions as a species has created vibrant meals that are reflective of what is available in the environment. We are able to taste food through the taste buds on our tongue. These receptors can pick up on the chemical composition of food as we chew it, however, our sense of smell also influences our ability to detect flavor. According to Healthline, flavor is in fact the combination of smell and taste (via our mouths). In essence, the flavor of what we are eating can only be determined by the simultaneous use of two of our senses. This is why some vegetables are said to have an earthy flavor as compared to others, or why things can have a flavor similar to vinegar. In the second example, the distinct flavor of vinegar comes from the acidic and salty properties of the brine. When one considers the many tastes and scents that the human brain is capable of processing, it's no wonder that we have created so many types of flavorful dishes. For more information about how flavor works, be sure to check out the following link: https://lnkd.in/euxi_uhp. So, how does taste interact with flavor? Well, according to Healthline, "taste and flavor are not the same thing".

While it the two may be seemingly unrelated, did you know what a classic pairing of food and drink includes duck and wine, specifically pinot noir? According to JJ Buckley, a wine company, these two items are commonly eaten together due to combination of flavors that only comes from pinot noir's acidity and the fattiness of duck. Wine has been paired with food since it was first created, but the history behind this practice might astound you. It is believed that the practice came about in certain parts of Europe, as wine was thought to be safer to drink than water at certain points. In the old days, the pairings between wine and food were very simple; white wine with fish and red wine with meat, however, the subjectiveness of taste and import and export of cuisines has caused this practice to die out. For more information around how wine pairs with food, be sure to check out the following link: https://lnkd.in/dqYtRgp6.

Did you know that humans have been cultivating oranges for consumption for at least 7000 years. The earliest records of oranges are found in India, and this fruit subsequently spread to the rest of the world through China. Today, oranges are most commonly cultivated for their juice and are famous for their color and Vitamin C content. Oranges, however, have other health benefits, such as being a source of healthy sugars, having no fat or sodium, and containing a slew of healthy vitamins. While oranges can be eaten as they are or juiced, we wanted to encourage you try this new orange recipe (see below) and further encourage you all to keep oranges stocked in your kitchen. https://lnkd.in/dNSW7S5

Did you know that humans have been eating grapes for nearly 22,000 years? While many of the grapes eaten today are grown in Asia and spread around the world for consumption, grapes are indeed native to the Americas, sporting over 20 varieties. As we discussed previously in our post about wine, grapes can be fermented to make alcohol and even dried to produce raisins, but how nutritious are they for you without being altered? The answer is, very! According to Medical News Today, "The polyphenols in grapes, such as resveratrol, are thought to have antioxidant, lipid-lowering, and anti-inflammatory actions that may help reduce the risk of cardiovascular disease (CVD)." For more information around the health benefits of grapes, be sure to check out the following link, and as always, stay informed, conscious, and healthy: https://lnkd.in/ecywUv-S. #foodhistory #foodfacts

Here at Collective Food Works one of our biggest goals is to reduce the amount of people suffering from food insecurity via educational posts and programs. While the amount of people suffering from food insecurity and poverty has stabilized since the end of the 2020 COVID-19 pandemic, "an estimated 1.2 million (14.6%) New York City residents were food insecure" according to the NYC Mayor’s Office of Food Policy annual 2022 Food Metrics Annual Report. Not shockingly, "New York City’s residents make up 50% of all food insecure people living in New York State". The city has been working to help battle food insecurity with a variety of programs such as SNAP, but it has done little to help New Yorkers who are struggling to feed themselves due to rising costs of living. So, what is the solution? Well, outside of inflation, part of the rising cost of food in the city comes from the fact that much of our food comes from great distances. We touched on this in our last post where we shed light on America's growing dependence on imported food. While the concrete scenery of New York City does not make it easy for it's population to produce their own food, GrowNYC is an organization focused on increasing the amount of farmers in the area. If you are interested in joining their Farmer Assistance's Beginning Farmer Program or supporting their cause, be sure to check them out.