3 Reasons Why Food Should Be Food

By Mark Solomons

This is a very interesting article.  Only way things will change is if the food makers themselves try to push the consumer to eat all the food they purchase which we all know will never happen.  This article is worth the read though.


Dolf Grande

Dolf Grande

Entrepreneur, working on the start-up of NEAT

Do you know that thirty three percent of all the food being produced in the Netherlands is never actually eaten? Media is catching up on it and tons of articles have been written on the subject so far. I mean, the European Union declared 2014 The Year Against Food Waste. A noble quest if you consider that every year nearly one billion tons of food ( kilograms) is being wasted in the EU. But with numbers and statistics showing this alarming number of this squander, the real question still remains: why would we attempt to reduce food waste? Here are three reasons.

1. Food is perishable and can only be used once

When I was younger and I wouldn’t finish the food on my plate, my mom used to sting my conscious by saying the famous words “the poor children in Africa could have eaten that, boy”. Obviously this will never happen, because no distribution network in the world will manage to get my leftovers in these parts of Africa in time. Also, some of these consumables have already travelled the half the world. They will not do that again. A supermarket, grocery shop or wholesaler is often their last stop before being consumed, if being consumed of course. The odds only being two to one that it will ultimately end-up in your stomach is shockingly low. We don’t just waste perfect consumables, we waste entire product life cycles and we waste the opportunity to do something more meaningful with these delightful eatables.

2. Food is the human source for energy

If you haven’t eaten for a while you probably feel a bit agitated or slow by now. Food is truly our body’s fuel and eating it is often not only a necessity, it can also be a delicious and social activity. Leaving out the debate that some foods are better then other, we are heavily reliable on our food production. With the growing world population chances are that at some point resources may not cover de world’s food demand. Although the insect population may still
secure this problem, it makes more sense to cherish the beauty of the food that we have now and allocate our resources more apt, instead of spilling tons.

3. Good food waste is very expensive

Food waste occurs in many stages in the supply chain, a mere example is crop being wasted because it does not comply with a certain size or look. An average supermarket looses about 2.500 euro’s per week on food waste. All supermarkets combined in the Netherlands loose approximately 600 million a year and it is calculated that food waste costs the Netherlands in total 4.4 billion per year. This is an unimaginable number. And it doesn’t just stop with the loss of good food. Think about the resources, land, energy and transportation that are all being wasted too. Eventually we are all paying for this one-way ticket to the garbage container. Now, doesn’t this make you mad? Because it is madness!

Neat offers a unique and revolutionary solution to optimize the food supply chain by introducing the platform neattoeat.com. We want to start with connecting supermarkets and restaurants. For more information check our website. Support our concept by liking us on social media and spread the words: “More taste, no waste”, that is NEAT.





I like to try different things for dinner at home so why stop now.  With this dinner I cooked a mixture of Bamboo rice, basmati rice, green lentils, baby garbanzo beans & radish seeds in coconut, lime leaves, fresh lemon & vegetable stock.

Pan fried some baby bok choy in soy sauce & butter with spring onions.

Then decided to place a couple of pieces of roasted seaweed over the tilapia near the end of it is cooking time.

During the plating I placed some pickled ginger on top of the tilapia with a small piece of pickled hot red pepper for a touch of colour.

Cooking now a days can be so much fun.  There is more to life then microwaved dinners or that boring old Spaghetti with bottled tomato sauce.


Beef patties pumped full of hormones, fillers and preservatives?


‘Pink slime’ in burgers? McDonald’s hires former MythBuster to find out

Beef patties pumped full of hormones, fillers and preservatives? Grant Imahara visits a food-processing plant to discover what exactly goes into a McDonald’s burger.

Grant Imahara finds out “where’s the beef” in McDonald’s burgers. Video screenshot by Bonnie Burton/CNET

Ever wonder what really goes into your Big Mac? McDonald’s hired former “MythBusters” host Grant Imahara to tackle the difficult questions consumers might have about the burgers the chain serves as part of a new campaign called “Our Food. Your Questions.”

The promotional campaign claims to uncover the truth about the burgers, Chicken McNuggets, McRib sandwiches and other food sold at McDonald’s. In a series of videos, Imahara answers questions like “Is McDonald’s beef real?” and “Why are your burger patties frozen?

Imahara interviews various behind-the-scenes players, including Rickette Collins, McDonald’s director of strategic supply, about everything from preservatives, additives and hormones to the notorious “pink slime” — beef trimmings treated with ammonia — that consumers believe gets added to the meat.

“There’s no pink slime in any of our meat — not our beef, not our chicken, none of it,” Collins told Imahara in the video. “There’s zero pink slime in any of our products.”

“McDonald’s does not use lean beef trimmings treated with ammonia, what some individuals call ‘pink slime,’ in our burgers, and hasn’t since 2011,” McDonald’s website also stated.

“McDonald’s USA serves only 100 percent USDA-inspected beef- no preservatives, no fillers, no extenders — period,” the website added. “Prior to 2011, to assist with supply, McDonald’s USA, like many other food retailers, used this safe product but it is no longer part of our supply.”

Imahara says he isn’t convinced, so he visits the Cargill food-processing plant, McDonald’s US beef supplier in Fresno, Calif. He meets again with Collins and Jimmy Rendon, Cargill’s operations supervisor, to go behind the scenes to find out if the fast food company adds fillers and preservatives to its burgers.

“Are there lips and eyeballs in there, Jimmy?” Imahara asks operations supervisor Rendon in the video.

“No, it’s 100 percent beef trimmings from the cow,” Rendon answers.

Imahara visits the beef inspection area to see for himself what goes into a McDonald’s burger, then checks out the grinding and patty-forming process and takes a tour of the flash freezer.

The video also shows Imahara meeting Manoah Crane, Cargill food safety, quality and regulatory Technician, to cook the beef patties processed at the plant and see how they taste. They also go to an actual McDonald’s restaurant to taste a burger with all the trimmings of lettuce, tomato, cheese and a sesame seed bun.

“It’s been 15 years since I’ve had a Big Mac,” Imahara admitted on the video. “That’s really good.” Video screenshot by Bonnie Burton/CNET

In addition to its promotional videos, McDonald’s is also fielding questions from customers and skeptics on Twitter and Facebook. This isn’t the first time McDonald’s has taken a more proactive role in reaching out to customers via YouTube and social media. Earlier this year, the fast food giant announced that Ronald McDonald himself would be taking a more active role online.

Whether the videos will cover other concerns about McDonald’s — from its black burgers to its creepy new Happy Meal mascot — has yet to be seen.

Here’s hoping more provocative questions will be asked, like “What’s McDonald’s opinion of the documentary ‘Super Size Me?'” If it gives the answer, only time will tell if customers and critics will be “lovin’ it.”





This year my wonderful wife wanted to take a stab at cooking our Thanksgiving dinner with my guidance.  She had never had Cornish hen before so this is what she decided we where going to have.

First off the hens where salted for half an hour.  Then the salt was washed off.  Next honey Dijon mustard, garlic, oregano & pepper was rubbed into them.

For our vegetables we enjoyed some waxed turnip, butternut squash, carrots & brussel sprouts washed in honey, oil, salt & pepper then roasted.

The potatoes were a mixture or purples & whites that got finished off in the oven. They got crushed and topped off with sour cream & chopped parsley.

She also made a gravy with help from the Cornish Hen drippings which was delicately spooned over the Cornish Hens which where gently grilled for that extra little touch.

It feels so rewarding to help others improve at something that they know so little about.  She is already talking about Christmas dinner & what she wants to learn how to do. I can’t wait.

Investors Oust Olive Garden’s Board


Darden, Olive Garden’s parent company, has openly clashed with investor group Starboard Value.

Breadstick-hating naysayers Starboard Value — one of Olive Garden’s largest investors — has managed to oust the entirety of Darden’s boardAccording to CNBC, it is “uncommon for activist investors to win more than a few spots on company boards.”  A press release notes that Darden’s “new Board is prepared and excited to immediately begin working alongside Darden’s management team to put Darden on track for long-term value creation for all shareholders.”

This is yet another victory in Starboard’s cap. The group has recently made headlines for clashing with Darden, Olive Garden’s parent company. CNBC writes that Darden “alienated many investors” after it ignored their vote “requesting a special meeting on the $2.1 billion sale of Red Lobster.”

Since then, Starboard unveiled a 300-page treatise documenting everything that Darden was doing wrong, including serving too many breadsticks at Olive Garden, and calling the pasta “poorly handled and generally overcooked.” Starboard also revealed that it wants to cut labor costs by eliminating many positions, and forcing waiters to take on the responsibilities of bussers and runners. Is the limited Olive Garden breadstick era near?

Japanese Cookbook Shows You How to Cook With Condoms

By Mark Solomons

I am speechless.

Guess we’ve been using them wrong this whole time.

All photos: Kotaku

All photos: Kotaku

Bacon flavored condoms are one thing, but rubber-wrapped sushi is something else entirely. To promote safe sex, Japanese manga writer Kyosuke Kagami has co-created a recipe book called Condom Meals I Want to Make for You.

condom1 312x500 Japanese Cookbook Shows You How to Cook With Condoms

According to Kotaku, the e-book aims to show how durable condoms are by using them to make 11 simple dishes including “Condom Cookies,” “Condom Escargot Cooked with Butter,” and “Condom Meat Stuffing” (although you probably already know how to make that one—zing!).

condom2 312x500 Japanese Cookbook Shows You How to Cook With Condoms

This cookbook raises a lot of questions, both practical (you’re supposed to remove the prophylactic before you eat the food, right? Cause they’re still on the plate in all the photos) and existential (just, why?).

condoms4 312x500 Japanese Cookbook Shows You How to Cook With CondomsTo answer the second question, apparently Japanese men are the third-worst in the world at using rubbers. While we’re not sure this left-field promotional tool is going to lower STD and unwanted pregnancy rates, honestly we’ve seen worse safe-sex campaigns.

condoms3 Japanese Cookbook Shows You How to Cook With Condoms

Photo: Snopes.com


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