Food Science: Making Beer at Home like a Victorian

As part of the Beer MOOC I'm working on, I came across instructions in a cookbook for making Beer at home. If you're adventurous, take a try at making this recipe!

Food Science: Beer

I'm working on a MOOC for WUR about Beer. There are several portions, but I'd like to post the two sections I'm working on: Culture and History and Cultivation Methodology (Storage, Preservation, Transportation). These are rough drafts, but it might be interesting to someone.

TEEB Analytics regarding SRI within the Indian Rice Production System (week 5)

TEEB Analytics regarding SRI within the Indian Rice Production System

Introduction

When designing an analysis (typology) to evaluate the hidden or overlooked aspects of a farming system one must look at the various impacts on the Health & Skills, Society, Economy, and Environmental spheres. These four realms are interconnected and many of the items to be discussed will need to be viewed under each subset to see the true benefit or cost of the externalities mentioned. The System of Rice Intensification (SRI) methodology to be discussed in this paper will be viewed from the lens of two distinct stakeholders: that of the Government/Research Institutes and that of the Community/Farmers in Indian rice production. SRI has promising results in terms of environmental benefits and is actively being introduced in India, which is why this papers aim is to investigate the hidden costs and benefits further within the Indian context.

The Medieval Cookbook by Maggie Black

Food Science: Stuffed Quail and Three-Sister's Soup Recipe

As I prepare to move to the Netherlands for Grad. School I am taking advantage of more time to cook for my family at home. Tonight I am making a First Nations inspired meal: Wild Rice stuffed Quail in a Cranberry-Bourbon Sauce, Three-Sister's Soup, and Naan. Granted, Naan isn't Native American, but it's very close to Flatbread and quite frankly, I already had some so it's silly to waste the food. I'm also going to serve with a Backhand Chutney and Pickled Carrots, both of which I made previously.

Animal Science: Food For Everyone

There are a few ways we could work out feeding 9 billion people. Some of it comes down to what we are eating, some to how much, and the rest to our moral and ethical stances on items like medications and Sustainability. The first issue is what we are eating. Most sources list ‘meat’ as beef, veal, pig, poultry, sheep, and goats. They do not take into account other protein sources, such as seafood, buffalo, camel, alligator, kangaroo, or rodents like beaver, Guinea pigs, or rabbits. If we included these and other ‘non-standard’ meat sources we could increase the availability of meats to specific regions where they are already consumed, such as the Guinea Pig in South America or the Camel in the Middle East. Other alternative meats include insects. “Insects are not harmful to eat, quite the contrary. They are nutritious, they have a lot of protein and are considered a delicacy in many countries,” said Eva Muller, the Director of FAO’s Forest Economics, Policy and Products Division (Welsh, 2013).  Of course, Asia and Africa have a long standing tradition of utilizing insects, but most Westerners still cringe just thinking about it.