Young Roots’ Post

What is veal? Thanks for asking! In today’s world where information is just a click or two away, the American Veal Association has answers to that question and others. Are you are looking for 📍  locally produced 😋 delicious 🥩 high protein ✅  sustainably raised meat? Remember that American veal is the answer! We invite you to visit our website to learn more about this delicious meat. We welcome dialog! Let us know what else you would like to know. >> https://lnkd.in/gjDQY6Js

I can tell the difference in taste from food bought at a farmer's market versus the supermarket. Now I need to go into the woods and forage my own mushrooms, berries and onions. Read about this food trend in my latest story for the Atlanta Journal Constitution.

Looking at the ways different cultures preserve foods is fascinating and leads to great practical science lessons. Dried meats/fruits, cheeses, pickles, bottling and salting are just a few examples. Making different types of breads and butter is fun. My family explored putting food in different places around the house and then observed what happened over time. Some food had salt, vinegar or sugar added and others were covered or left open to the elements. We hypothesesd then observed changes over time. The kids were better at returning food to the fridge after these experiments. #practicalscience #foodpreservation #lifeexperiences #homeschooling #dyslexiaeducation #science #food

How does the food brought back from extinction taste like? And why do we need more #cropdiversity on our plates? Find out from Dan Saladino, who shares a fascinating food experience he had in Germany. Learn more ➡️ https://buff.ly/4asTk5f

deal in all kinds of food stuffs

Anything what you want to know about Ulva (sea lettuce) you can ask! Giving a presentation on why sea lettuce has a slow start to be embraced and what we can do to expedite this to make a it a mainstream food ingredient. See you online!

How do you win food awards in Down Under? Let me give you an example. There is this client of ours in Melbourne who's been smashing it with their food game. They had a beast of a time getting their mayo to thicken up proper. They needed the kind of mayo that sticks to your fries and doesn’t run off. Their production gear couldn't handle the job… Sounds like a proper headache? But it wasn’t just the mayo... They were also having a nightmare trying to get their tomato relish to pop – they needed the big chunks and bright colors to stand out. That's a tall order. So, what, they just threw in the towel? Nah, mate, they went full tilt. They found some German whizzes, 😉 and they did a bunch of trials. They even decided to stick with Aussie ingredients and flew them in to keep it authentic. Smart move. So, they managed to sort it all out? Did they ever. Not only did they boost their production, but they also snagged a bunch of food awards. They ended up supplying to big names like Nando's and all. Goes to show, a bit of grit and the right plant engineer can turn things around. There’s always room to push the envelope. PS: What's your 'high-viscosity mayo' challenge? Could be the start of something big… #AZOLiquids

🥳 Beetroot burgers are here to stay! 🥳 I just found out that the European Court of Justice decided that EU member states can’t stop food manufacturers from giving plant-based foods labels traditionally associated with meat – as long as they clearly explain what’s inside. Honestly, I’m struggling to find the good intentions behind those who supported the ban. Allowing producers to call something a burger or sausage really helps people warm up to plant-based options. Plus, psychological research shows it encourages more people to give these foods a try. 🍔🌱 Just be careful with the “vegan” label to avoid backfiring effects 😉 Terms like burger, sausage, or steak aren’t scientific – they’re culinary! As cuisine evolves, so does the language around it. And I can’t wait for the next big debate over "printed" burgers. 🖨️🍔 I’d love to hear from everyone who's outraged by this regulation! For now, I’ll celebrate by eating a veggie "bloody pudding." In this case, the "veggie" label actually makes it more tempting (or less disgusting)! 🌱🤤 Big shoutout to RoślinnieJemy for their amazing work on the home front! 🙌

Embracing the delicious debate: is duck white or red meat? Dive into the flavorful world of duck meat by exploring it's health benefits and culinary versatility through it's not so traditional taste and look that poultry usually has. Learn more about the fascinating world of duck meat on this weeks blog! 📌Can Duck Meat Be Both Red and White Meat? Blog: https://lnkd.in/gCevkK2Z