Scientists dish up meat ice cream

At this stage the mechanics of how it works is not greatly understood but meat also does more than just fill stomachs. Proteins also signal the body to build muscle, he says. Dr Knowles cites the revolution in the dairy industry, where initially milk and cream were the only products until technology enabled the separation of whey and casein proteins, and which now produce a raft of milk-based products.
He believes the meat-based foods are five or more years away from the shelves.

The meat industry is helping back the research, but currently no one is looking at producing new meat-based foods. Dr Knowles says he hopes the technology might make meat more sustainable by using more of the animal.

The researchers are looking at using low-quality meat that might otherwise be thrown out. "Rather than growing two cows and throwing away half of one of them, why not grow one and do it very well."

This article was written by Dave Williams in Wellington & published on March 30, 2012 5:53PM.

More foreign fish with your chips

The peak industry body representing professional fishing in the state says despite our massive coastline, 70 per cent of the fish we eat is imported and a new plan will only increase that to about 80 per cent.  Western Australian Fishing Industry Council chairman Brad Adams said a Federal Government plan to create a Commonwealth marine park in the south-west region was a big concern for the industry.

He said while the Ngari Capes Marine Park which was announced by state Environment Minister Bill Marmion on the weekend would not have a huge impact on the industry, the national plan was a big concern. "It is looking at preserving 30 per cent of Australian waters in marine parks," Mr Adams said. "Such large sanctuary zones will affect the commercial industry."

"No one has told me what the point of the sanctuary zone is; the fisheries industry is already sustainable. "We are already importing 70 per cent of our fish, it'll mean we will import 80 per cent of fish from countries that don't have sustainable fishing plans like we do," Mr Adams said.

He said part of the plan would cover gill net fishing in a section of the South-West between Bunbury and Windy Harbour would and reduce the amount of shark caught in the area by 25 per cent. "That means 25 per cent less shark from that area in your fish and chips," Mr Adams said.

He said the plan would also abolish two trawling licenses in the area, which would mean a reduced haul of local scallops. "Any loss of fishing is a concern, the fishing industry has been under attack by green groups for years now," Mr Adams said.

He said the plan would lock up the state's future food security. "It's in our best interests to have a stable fishing industry," Mr Adams said

"We already have the best managed fisheries in the world." He said the plan would simply open up the area for fishing operations from foreign countries.

"Who will police these massive areas of ocean?" Mr Adams said. "We are inviting foreign countries to come in and fish our marine stocks."

Tim Nicol from the Conservation Council of WA said the WAFIC was missing the point if they thought marine parks were about sustainable fishing."It's about protecting marine life, protecting special places and the animals that live in those areas," he said. Mr Nicol said while some may evaluate fishing as sustainable, marine environments could still benefit from protection."You really can't tell what a marine environment is like without the impact of fishing, without removing it," he said.

Mr Nicol said the abundance of fish could increase without commercial fishing and areas could recover dramatically to an extent that some people were not aware could exist. "At the moment less than one per cent of our marine environments are put aside for conservation," he said.

Mr Nicol said voluntary reporting of gill net fishing, used to catch sharks, meant the true impact on animals like endangered sea lions was not commonly reported. He said estimations based on observer reports in South Australia calculated that 374 sea lions were killed as a result of gill net fishing each breading season which lasts 18 months.

This article was written by Aleisha Orr & originally published on smh.com.au on March 27, 2012 - 12:25AM

15 International Food Etiquette Rules

You have good manners, right? After all, you (usually) keep your elbows off the  table and say "Please pass the salt," right? But when you head abroad,  things get a little more complicated. Case in point: Rest your chopsticks the  wrong way, and you might remind a Japanese friend of their grandmother's funeral  (Rule 2). But knowing what the etiquette rules are won't just save you from some  awkward situations, says Dean Allen Foster, author of the Global Etiquette  Guide series. It can also help you make friends. "It's really a statement  of your openness and awareness of the fact that the people you're with... may in  fact see the world differently," he says. "It's simply going to get you out of  the tourist bubble." Sound good? Then here are 15 rules to keep in mind: 

In Thailand, don't put food in your mouth with a fork.
Instead, when eating a dish with cooked rice, use your fork only to push food  onto your spoon. A few exceptions: Some northern and northeastern Thai dishes  are typically eaten with the hands—you'll know you've encountered such a dish if  the rice used is glutinous or "sticky." Also, stand-alone items that are not  part of a rice-based meal may be eaten with a fork. But, says Leela  Punyaratabandhu, a food writer who blogs at SheSimmers.com, the worst thing to do at a  traditional, rice-based meal would be to use chopsticks. "That is awkward and  inconvenient at best and tacky at worst," she says.

In Japan, never stick your chopsticks upright in your  rice.
Between bites, your chopsticks should be placed together right in front of  you, parallel to the edge of the table—and nowhere else, says Mineko Takane  Moreno, Japanese cooking instructor and co-author of Sushi for Dummies.  (If there is a chopsticks rest, you use it, putting the tips you've been eating  with on the rest.) But sticking them upright in a bowl of rice is even worse:  During funerals in Japan, the rice bowl of the deceased is placed before their  coffin... with their chopsticks upright in the rice. So what would she rather  see: Someone doing that at a meal, or asking for a fork? Mineko doesn't  hesitate. "Asking for a fork," she says.

In the Middle East, India and parts of Africa, don't eat with your  left hand.
In South India, you shouldn't even touch the plate with  your left hand while eating. That's largely because the left hand is associated  with, um, bodily functions, so it's considered to be dirty. In fact, says  Foster, don't even pass important documents with your left hand. A lefty? Then  it's okay to use your left hand—as long as you take your right hand out of the  game.

At a traditional feast in Georgia, it's rude to sip your wine. At what Georgians call a supra (traditional feast), wine is  drunk only at toasts. So wait for those... and then down the whole glass at  once. On the upside, says Georgia-based photographer and videographer Paul  Stephens, the glasses tend to be on the small side.

In Mexico, never eat tacos with a fork and knife.
Worried about spilling refried beans and salsa all over your front? Tough.  Mexicans think that eating tacos with a fork and knife looks silly and, worse,  snobby—kind of like eating a burger with silverware. So be polite: Eat with your  hands.

In Italy, drink a cappuccino only before noon.
Some Italians say that a late-day cappuccino upsets your stomach, others that  it's a replacement for a meal (it's common to have just a cappuccino, or a  cappuccino and a croissant, for breakfast). Either way, you won't see Italians  ordering one in a café at 3 p.m.—and certainly not after a big dinner. Do so,  and you'll be instantly branded a tourist. If you need that coffee fix, though,  an espresso is fine.

It's unclear why passing port on the left is so important; some say it has to  do with naval tradition (the port side of a boat is on your left if you're  facing the helm). Regardless, passing the decanter to the right is a big gaffe.  So is not passing it at all. If you're at a meal and the decanter stalls, then  ask the person with it, "Do you know the Bishop of Norwich?" If they say they  don't know him, reply, "He's a very good chap, but he always forgets to pass the  port." It sounds weird, but it's true. Instead, eat it as an accompaniment to your food or,  especially, to the cheese course at the end of the meal. That said, one thing  that would be a faux pas anywhere else—placing bread directly on the table and  not on a plate—is perfectly acceptable in France—in fact, it's preferred.

In China, don't flip the fish.
Although you might be used to flipping over a whole fish  once you've finished one side, don't—at least not when you're in China,  especially southern China and Hong Kong. That's because flipping the fish is dao yue in Chinese, a phrase similar to "bad luck." Plus, says Foster,  "to flip the fish over is like saying that the fisherman's boat is going to  capsize." The most superstitious will leave the bottom part untouched, while  others will pull off the bone itself to get to the bottom.

In Italy, don't ask for parmesan for your pizza—or any other time  it's not explicitly offered.
Putting parmigiano on pizza is seen as a sin, like putting Jell-O on  a fine chocolate mousse. And many pasta dishes in Italy aren't meant for  parmesan: In Rome, for example, the traditional cheese is pecorino, and  that's what goes on many classic pastas like bucatini all'amatriciana, not parmesan. A rule of thumb: If they don't offer it to you, don't  ask for it.

In Korea, if an older person offers you a drink, lift your glass to  receive it with both hands.
Doing so is a sign of respect for elders, an important  tenet of Korean culture. After receiving the pour with both hands, you should  turn your head away and take a discreet sip, says Stephen Cha-Kim, a Korean-born  worker's rights advocate who regularly visits family in Korea. "To this day, if  anybody hands me anything, both hands shoot out instinctively," Cha-Kim says.  Similarly, don't start eating until the eldest male has done so (and don't leave  the table until that person is finished).

Never mix—or turn down—vodka in Russia.
The beverage is always drunk neat—and no, not even with ice. Adding anything  is seen as polluting the drink's purity (unless the mixer is beer, which  produces a formidable beverage known as yorsh). But there's another  faux pas that's even worse, says Foster: when you're offered the drink and you  turn it down. Since offering someone a drink is a sign of trust and friendship,  it's a good idea to take it. Even if it is 9 a.m.

When drinking coffee with Bedouins in the Middle East, shake the cup  at the end.
Typically, anyone Bedouin—or Bedouin-related—will continue to pour you more  coffee once you've finished unless you shake the cup, meaning tilting the cup  two or three times, when you hand it back. It's such an important tip, says  Middle East-based freelance correspondent Haley Sweetland Edwards, that last  year, Bedouins she was eating with in Qatar made her practice it until she got  it right.

In Brazil, play your tokens wisely.
At a churrascaria, or a Brazilian steakhouse, servers circle with  cuts of meat and diners use tokens to place an order. If a server comes out with  something you want, make sure your token, which you'll have at your table, has  the green side up. If you don't want any more, flip it with the red side up.  Since the meat can be never-ending, it's important to strategize—if you leave  that token green side up you could end up ordering a lot more than you  intended.

This article was written by Amanda Ruggeri, and originally published on www.budgettravel.com on Thursday, Feb 23, 2012, 7:00  AM

World Food Day 2011

Price swings, upswings in particular, represent a major threat to food security in developing countries. Hardest-hit are the poor. According to the World Bank, in 2010-2011 rising food costs pushed nearly 70 million people into extreme poverty.

“FOOD PRICES – FROM CRISIS TO STABILITY” has been chosen as this year’s World Food Day theme to shed some light on this trend and what can be done to mitigate its impact on the most vulnerable. On World Food Day 2011, let us look seriously at what causes swings in food prices, and do what needs to be done to reduce their impact on the weakest members of global society.

For more information check out the Food and Agriculture Organisation website here.

World Egg Day

World Egg Day, the second Friday of every October, is the day that we celebrate and spread the word of the benefits of this simple superfood - the egg!

For centuries, eggs have played a vital part to feeding families with the heart foundation recommending we include up to six eggs a week as part of a healthy diet. Eggs are versatile, affordable and can be the key ingredient of a variety of meals - breakfast, a light lunch, a convenient dinner or a scrumptous dessert.

Here's some quick facts about eggs:

• Eggs contain 11 different vitamins and minerals,
• Eggs are one of natures highest quality sources of protein,
• Eggs make you feel full for longer helping you lose weight,
• Are highly important in the development of the brain and muscles,
• They play a vital role in disease prevention.

Celebrate World Egg Day by having fun and sharing your favourite egg recipes with friends or family!

What's happening in the area?

Left: Lloyd St Perspective  Right: Cale St Perspective

Midland Gate has certainly seen some changes over the years, with its last major redevelopment plan completed only six years ago but now it's set to expand yet again. A development proposal has been submitted to the City of Swan which will see the shopping centre expand almost another 20,000 square meters, creating over 700 new retail jobs for the area once completed.

 Some of the key highlights of the development will see:

• A landmark food and beverage building at the corner of Cale Street and Great Eastern Highway,
• A landmark commercial office component at the corner of Great Eastern Hwy and Lloyd Steet,
• Target and an expanded Coles relocated to a new eastern wing (past Kmart),
• Increase to over 4000 parking bays in the form of roof top and underground,
• Increase in number of stores.

The expansion plans reflect

The Evolution of the Menu Board

While they haven't changed much over the years, menu boards have always been the vital link between customers and fast food businesses. However, the impact of digital technology is seeing Menu Boards evolving rapidly to become a vital part of a businesses marketing strategy rather than a simple information display.

According to a study conducted by Neilson Media Research, almost 70% of customers say in-store communications influence their decisions. Gone are the days of the old fashioned chalk board, or boring layouts with businesses seeing much higher success with menu boards full of bright colours and photos that make the customer hungry just looking at them. However, now digital technology is allowing businesses to create a much more effective and dynamic system to communicate with their customers allowing the use of rotating messages and eye catching videos.

The swing towards digital technology has mainly been caused by commercial flat screen monitors and TV's dropping dramatically in price in the last couple years making the cost of the transition much more appealing. Digital Menu Boards are set to see a massive growth in popularity primarily because they will enable businesses to be able to make changes to their menu's, update pricing, create specials and test new products or services at virtually no expense. Not only will digital menu boards see businesses save thousands in print expenses but what about the time it takes to physically change signage or price tags.

So if you're thinking of updating your menu boards or the signage in your business be sure to consider if switching to digital is worth the consideration.

Something cool: Hot-Can

Ever been in one of those situations where you're stuck in the middle of the bush and craving a nice hot soup or coffee? Well then you've got to check this out. Hot-Can, which have a range of drinks and soups, is a convenient ready-to-use and self heating product.

I bet you're wondering the same thing I did - is this thing safe or what? The can consists of two chambers with the heat generated in the inner chamber called the "heat engine" and the drink in the outer chamber. The two chambers ensure that the drink itself never comes into contact with the minerals used to generate the heat. The heat is caused when water is injected into calcium oxide (quicklime).

We had to pick them and give it a go when we saw them. While it might not match the quality of a freshly homemade soup or hot chocolate we thought they were pretty good and ideal for someone who is on the go. If you're interesting in checking it out for yourself, we picked them up from an IGA store. Let us know what you think of them.

Check out the video to see how it works:

Is the salad better at Hungry Jacks?

Next month, Salad Stix, a cup made up of broccoli, carrot, celery and capsicum will be joining the menu at Hungry Jacks.

Nuritionist Catherine Saxelby (of www.foodwatch.com.au) said "It is a great idea to encourage people to replace fries but it is a shame it is more expensive. I'm not sure how many hungry young men will go for it ... maybe their girlfriends will."

Hungry Jack's chief Aaron McKie said the move was an Australian first. No other industry player has taken healthy alternatives to this level."

The healthy snack will be sold for $4.95 if purchased on its own or $2.50 as an addition to a value meal and comes with an optional hommus dip. You'll also have the option to swap out fries for salad stix for an extra $2.00.

"The company had been quietly reducing saturated fat, sodium and sugar in products. Our fries, for example, are now cooked in a canola-based oil blend which equates to a significant saturated fat reduction of 76 per cent. Our chicken range has also had its saturated fat content cut by 15 per cent," Mr McKie said.

It will be interesting to see whether or not salad stix will be a hit with whopper lovers. The question is would you pay $2 extra to exchange fries for salad stix?

Heart Foundation Tick gives Fast Food the boot!

Did you know over 2.7 million Australians eat Fast Food everyday?

National CEO Dr Lyn Roberts has announced The National Heart Foundation of Australia will be ending its Tick licensing program in the takeaway food environment but has reassured shoppers that the Tick program in supermarkets will continue unchanged.

“The challenge to improve our food supply has never been greater and we’ve never been more determined to help improve the food Australians eat,” she said.

“Today we’re announcing plans to undertake special investigations into the food available when eating out, because we think you have the right to know how much saturated fat is in your morning muffin and how much hidden salt is in your sandwich. We will make this information publicly available through quarterly audits on the foods Australians eat most often. We’ll turn the spotlight onto those establishments that promote themselves as providing healthy food to help keep them accountable to the community,” Dr Roberts said.

International fast food giant McDonalds, who pays $300,000 a year, and a number of smaller outlets will no longer be able to promote their healthy menu options using the tick. The move is said not to be a crisicism of the fast food industry but a signify a change in direction. “The Heart Foundation will never move away from its strong commitment for healthier food to be available for all Australians,” Dr Roberts said today.

Earlier this year, KFC, came under heavy criticism for the "Double Down" breadless burger made up  of bacon and two slices of melted cheese between two pieces of deep-fried chicken. Leading nutritionist Dr Rosemary Stanton labelled KFC's 1939kj Double Down burger, available in Victoria from tomorrow,"horrifying".

As a result, the fast food industry has implemented healthier menu options and practices in the past five years that the tick program has been available. Fast Food should be consumed as part of a balanced diet and while it should not be solely responsible for our nations obesity problem, it could definately be doing a better job to provide better quality and healthier meals to the community.