If It Isn't Broken, Don't Try To Fix It!

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As they say (more or less): “inquiring consumers want to know…” GoodFood World recently received a comment from a reader that made it clear consumers are concerned – and confused – about genetically engineered foods being developed and brought to market.
Read more: If It Isn’t Broken, Don’t Try To Fix It!

The Difference Between Grass-fed and Feedlot Beef

Happy Cattle

If asked, most people could not tell you where the meat on their plate came from. In fact, if they wanted to know, it would be darned difficult – if not impossible – to find out. On the other hand, while imagining that the beef cow they will be eating is frolicking on lush green pastures, the average American today does NOT want to meet their dinner while it is still standing.
Read more: The Difference Between Grass-fed and Feedlot Beef

The Business of Baking at SHIFT

If you see fudge sauce or marshmallows on the dessert menu, you can bet they’re made from-scratch. No food dyes, corn syrup or hydrogenated oils. Fruit is used when it’s in season and bulk ingredients are organic. No, the sugar’s not local and neither is the chocolate; these are fundamental building blocks of dessert as we know it. I can’t figure a way around that one, but considering everything else we do I’m comfortable with the compromise.
Read more: The Business of Baking at SHIFT

FAQs About GMOs

It can be tough to figure out why there’s so much fuss over genetically modified ingredients in food. This reprint from the upcoming March 2015 issue of Consumer Reports will help you sift through the facts.
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Guess Who's Coming to Thanksgiving Dinner?

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Just the words “Thanksgiving dinner” can strike fear into the hearts of the “kitchen challenged.” After all, there are romantic images of beautiful crispy brown turkeys, delicate pastry, and robust gravies and sauces plastered across the walls in nearly every supermarket, spread throughout
Read more: Guess Who’s Coming to Thanksgiving Dinner?

Cooking Is Not For Everybody, But Eating Is!

Jes Clay, proprietress of the (soon to be) Shift restaurant.

Make food simple, make the methods transparent. People will be amazed. They’ll try it at home. They’ll come back for more. Cooking is not for everybody. Eating, on the other hand, is and that’s good enough for us.
Read more: Cooking Is Not For Everybody, But Eating Is!

Ma Petite Chou!

When life – or your CSA – hands you not one, not two, but THREE cabbages (OK, so we collected them over three weeks), it’s time to make cabbage soup. In the GoodFood World kitchen we turned an assortment of meats and vegetables into enough soup for an army – or at least a family of 8!
Read more: Ma Petite Chou!

It Takes Good Flour To Make Good Bread

It’s time to be honest; so I’ll lay it all out right here. I’m into my third year of my 5-year plan to learn how to bake good bread, and somewhere around March this year, I lost my baking mojo! Every loaf that came out of the oven fell into two categories: brick or curling stone!
Read more: Good Flour Makes Good Bread

Summer Means 'No Cook'

This classic Swiss breakfast recipe (from my girlfriend’s aunt in Switzerland) made from uncooked rolled oats, dried and fresh fruits, and ground nuts, is heavenly!
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Ask Ina: Identifying Trojan Horse Foods

Shopping for healthy foods can be daunting, especially when it comes to understanding nutritional labels. Grams, calories, percentages, recommended allowances. Is there a way to quickly assess whether a food is “healthy” or not?
Read more: Ask Ina: Identifying Trojan Horse Foods