Mediterranean Food and Sun
Ok, this is my first entry in the blog and my hope is to have a very open blog where everybody can contribute, ask me about anything (about cooking and even non-cooking issues), and this way keep a very openminded blog.
I live in the greater Barcelona region in Spain, in a small village just by the sunsparked Mediterranean. This is a great place to live in, with plenty of wonderful fresh produce, as I will talk about in other posts, good restaurants, an easygoing attitude, beautiful beaches and scenery. My philosophy in cooking is using fresh, local, and seasonal produce (of course there are quite a few exceptions used in my cooking). I don't like cutting corners when I cook. Which means that if e.g. a nice, rich soup need 10 hours of cooking... that's what it gets. I also love going to the local farmers market and buy the vegetables and fruit of them. What I still haven't done though is going to the fish auction. Basically because I don't know where and when I should go (I know... very early), and if I need some sort of special license to go there. When I go I will take a few pictures though, for you to see how a real Mediterranean fish auction looks like.
Food Miles - Pros And Cons
"Food miles" are a concept that is often tossed around in environmentally concerned circles these days. You may have even seen celebrity chefs discussing the concept of food miles during their cooking shows, or seen advertisements that make you aware of the food miles issue.
The way to go... Part Three
Another opportunity to do Mobil Food in NYC is street fairs. There are hundreds of street fairs in and around NYC and its Boroughs each year. You can purchase a spot at many of these for between $195 and $400 but some get sold out. You do have to jump through a lot of hoops to do these- “Food Vendors: FOOD VENDORS MUST Register in Person and present their VALID, FOOD HANDLERS CERTIFICATE and NYS SALES TAX ID. We will document your FOOD HANLDERS CERTIFICATE and SALES TAX ID and once your SPACE is booked you will receive an EVENT PERMIT. With your EVENT PERMIT you will need to go to the Department of Health to get a TEMP FOOD SERVICE ESTABLISHMENT PERMIT to participate in the EVENT and you MUST present this PERMIT”
Part Two- “Mobile Food Vendors with Deep Pockets”
First in my opinion don’t even consider doing a Food Truck in NYC as a “Street Vendor”, defined as someone vending on the public streets of NYC. There are just too many issues- no permits legally available, a vicious bureaucracy looking to fine you and a myriad of other obstacles.
However I’m not saying not to do a Food Truck in NYC. There are several other ways to do it without going to the public streets. To do this you need what is called ‘The Restricted Area MFV unit permit”
Being a Street Vendor in NYC is easy and fun- NOT
Last night I went into NYC for the “Street Vending 101” course given by the “Street Vendor Project” www.streetvendor.org . It was presented by Sean Basinski one of the founder of the project. The SVP was started to help out the 10,000 people with Street Vendor Licenses in NYC, over 1000 are members. After listening to Sean describe the way the city treats street vendors it is obvious that they desperately need this representation. 99% of it’s members are hot dog cart, nut cart, fruit cart, books cd’s and hat and glove type vendors and most are recent immigrants. The most prominent ethnicity is Bangladeshi. Only 10 of the members have “Gourmet Food Trucks”
Sustainable Food and Chez Panisse Cafe
Over this past weekend, I experienced firsthand sustainable food at Chez Panisse Cafe located in Berkeley, California.
Alice Waters is the chef credited for creating the sustainable foods movement when she opened Chez Panisse close to 40 years ago.
Chez Panisse Cafe has been opened for 30 years and after sampling the delicious whole wheat sourdough bread served with the incredible olive oil (okay I will admit I ate nearly the entire loaf!) and then sharing a rocket salad and clams for lunch, it's no wonder why the cafe was jammed packed. Sustainable food philosophy is to source fine local ingredients that not only are organic but also seasonal. I believe it is evident in the taste of the sustainable foods as well since there is more flavor to these food products than mass produced food.