What’s On The Label?

Here’s a new short from Robert Kenner, director of the documentary Food Inc. about food labelling. In the US, you’re still allowed not to say you’re using genetically modified products on the label. Bottom line, we have a right to know what’s in the food we buy.

While we’re on the subject of what goes into what we eat, here’s something else for you, about the feed additive ractopamine, banned in Europe, which is used to bulk up pigs, cows and turkeys.

I’ve said it before, but it bears repeating: as consumers, we’re the ones who actually control the market. In the UK, popular outrage about GM changed our labelling practices. So it’s up to us to make things change.

More on this to follow…

K xx

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Pic of the Day: Gaeng Pa Pla at Pailin

At a small restaurant on Hollywood Boulevard, I ate the best Gaeng Pa I’ve ever had. The family who own Pailin come from the north of Thailand, so it’s a very different proposition from the now-famous (and wonderful) Jitlada down the street. They do a mean range of Isaan food too, of which this is just one example (as well as the BEST pork scratchings known to man).

K xx

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On Location With Leon 4

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This Week In Hello…

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Happy New Year

A very Happy 2012 to all our readers.

K xx

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Pic of the Day: Oven-Fried Chicken

Recipe testing’s full steam ahead for LEON: Family and Friends, and I’m getting to indulge my taste for Americana with this yummy oven-fried chicken. You know, I think this maybe my favourite part of the whole food writing process!

K xx

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Something For Christmas?

How about this: the Unofficial Mad Men Cookbook?

Regular readers will know that, here at Kay Cooks Towers, we’re big Mad Men fans. And I can’t wait for the new season next year. What’s terrific about this book, though, is that it isn’t just a novelty item, it’s also a fascinating piece of food sociology and research, and its authors are as dedicated to authenticity as Matthew Weiner himself. So in reference to the scene where Don and Roger go for Oysters Rockefeller at the Grand Central Oyster Bar, they source the Oyster Bar’s 1960 recipe.

The book’s a terrific insight into recipe evolution in America.

If you’re after other food and recipe movie tie-ins, how about The Wiseguy Cookbook, from the real Goodfella Henry Hill.

And if you’re after a quick Mad Men fix…:

K xx

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