anna brones

writer + artist + producer

Posts Tagged ‘eating

What is Food Gentrification?

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Have you heard about the new term “food gentrification“? It’s this week’s topic on Foodie Underground.

“Food gentrification” started as a hashtag by writer Mikki Kendall, who wrote about the impact of turning ordinary products into trendy ones, and the ultimate social impact. “My grandmother was a master of turning offal into delicious, and I still use many of her recipes to this day. But now, once-affordable ingredients have been discovered by trendy chefs, and have been transformed into haute cuisine. Food is facing gentrification that may well put traditional meals out of reach for those who created the recipes,” Kendall wrote in January.

Just like rebuilding neighborhoods has shot up real estate prices and pushed out locals, rebuilding the food movement, putting certain common-day vegetables on a pedestal, in turn making them more expensive, is pushing people away from eating them.

There was a time when we all had access to fresh food and ingredients. Think back to our grandparents. There were few things available, but the things that were available were real food. There were vegetables, there was fruit and there were no Doritos. Often there was a garden. People ate real food simply because it was the only thing available.

Hop on over to Foodie Underground to read the full article.

Written by Anna Brones

March 19, 2014 at 12:08

When it Comes to Food, Are We Superficial?

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I’ve been thinking a lot about food and food marketing lately, and feeling a bit frustrated that we’re quick to hop on board and buy trendy foods instead of just eating what’s good for us. It’s the topic of this week’s Foodie Underground column.

“We like to accuse the industrial food world of using food marketing to keep people eating unhealthy, citing examples of sugar cereal that’s branded as part of a complete breakfast. But let’s not kid ourselves, the healthy food world does it too.

Take the example of superfoods. First of all, there is no exact definition of the word “superfood.” You can slap that name on any food that is power-packed with nutrients. Second of all, do you know where your superfoods are coming from? Sure, goji berries might be good for your health, but the majority of them are grown on industrial fields in China. We say we want to be locavores and then we go dousing our salads in berries and grains that are imported from across the world.”

Read the full article here.

Written by Anna Brones

February 26, 2014 at 09:26

The Obligation of Food Lovers

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“If you are a food lover, then you have an obligation to think about what you’re eating. You have an obligation to know where your food comes from, and you have an obligation to know how the broken food system is negatively affecting so much of the population. We have to start to learn how to turn passion for food into a passion for improving the food system, taking the pleasure that we get from eating and transforming it into advocating for real food, not only for the privileged, but for everyone.”

From this week’s Foodie Underground column on EcoSalon.

Written by Anna Brones

February 12, 2014 at 14:14

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Fermented Foods 101: Yes You Do Need Bacteria!

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kombucha

Considering that I have been brewing kombucha for quite some time now, you could call me a bit of a fermented foods addict, so it was fun to get to do a fermented foods guide for Refinery29 and get to interview the fermented foods extraordinaire Sandor Ellix Katz.

“Almost all the fermented foods and beverages we know of are so ancient that they predate recorded history. Humans could never have settled many regions of the world without the benefit of fermentation, and agriculture would not be possible without it.” Ellix Katz explains, “How could people ever begin to invest their energy in crops that are ready at particular times of the year if they didn’t have techniques for preserving the harvest to get them through the rest of the year?”

It’s true: In a world before refrigerators, people had to preserve their food somehow, and often fermentation was it. Those preservation techniques are still used in cultures around the world today, from miso in Japan to cheese in France, and while fermented foods might sound like a fad, you’re probably already eating them. Coffee? Fermented food. Chocolate? Fermented. Wine? Also fermented. In fact, as Ellix Katz points out, “most people in most parts of the world eat or drink products of fermentation every day.”

Read the full article here.

Written by Anna Brones

January 8, 2014 at 03:38

Traveling to Eat: The Essentials

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brones.pizza

I am excited to be contributing to Food Republic, and kicking things off with a guide to traveling to eat – ie all the things you should keep in mind if you want your culinary travels to be interesting.

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“If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay at home.” – James Michener

Michener is right; if you can’t stomach the local fare, you’re not really traveling. Pulling us away from our local haunts, travel is a way to explore new destinations, and what better way to get to know a place than through its food culture? The added benefit of travel is that it allows you to indulge. You might skip out on that dessert at home, but hey, you’re in Greece… you have to try the baklava! And order that third beer.

If you’re a food lover at home, then traveling like one isn’t a difficult feat, but there are a few things to keep in mind to make sure you make the best of your foray into exotic palates.

1. Go off the beaten path
For those really looking for a culinary experience, you’re not going to get it sticking to the major thoroughfares. Take time to explore. Make sure you seek out just as many local dive joints as you do three-star Michelin places. And no matter how hungry you are, try to avoid eating in big chain restaurants.

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Written by Anna Brones

January 12, 2013 at 16:53

Bringing Travel into the Kitchen

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My latest over on Foodie Underground:

A freakish commitment to perfecting a recipe picked up while abroad might seem off, but don’t we all have food obsessions when we return from voyages? We come back from our travels, whether near or far with stories of “have you ever heard of [insert odd local dish here]?” and “they had the most amazing [insert normal dish] but with [insert oddball ingredient that is representative of the place traveled to here]. I wish we had that here!”

Ask someone which bus line they rode most often during a trip and you’ll get a blank stare, but ask about the best local meal and you’ll be sure to be listening to an animated story for a minimum of seventeen minutes. Food is often one of the biggest takeaways when we travel, be it just a half hour from home or on the other side of the world. That roadside diner with the house special sauce can be just as exotic as sambusas on a street corner in Kabul. Through food we experience a culture a people and a place. We are forced to stop and take things in, listen to our senses. It’s no surprise that the result is memorable.

Read the rest here.

Written by Anna Brones

November 14, 2012 at 06:00

Breaking Down Cultural Barriers with Food in Afghanistan

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It should have come as no surprise that my favorite Dari word from nine intro language lessons would have been “lunch.”

The first step to traveling respectfully is to learn how to say “hello” “thank you” and “goodbye” in the local language. The second step is to learn a few things food related, because no matter where you are in the world, you are going to need to eat.

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Written by Anna Brones

October 29, 2012 at 08:03