Is Food What Really Evolved Our Species?

By: Richard Jordan

I found some interesting information while I was looking through some of my old magazines of Scientific American. In a 2008 issue of the magazine, I stumbled upon a very interesting article related to food and cooking. The article was about a researcher who happened to claim he might know the reason why humans evolved the way we did. Richard Wrangham claims he has found evidence to prove that the food our ancestors ate raw would not be enough to feed the hungry brains we have without the usage of cooking in our daily lives. Such a profound point in itself just for the fact that most of the scientific community has already claimed to know how humans have evolved into the beings we know now.

Fire is one of the most basic needs we have in human existence. It has lighted our houses, streets, buildings. It has kept us warm in the cold nights and winter days. It has even fed us the foods we enjoy to this day. Richard Wrangham's idea is based around the use of controlled fire and how and when humans have begun to use it. Richard may only be a biological anthropologist, but he is convinced that this explains the reasons for the developed brains we have. In fact, this theory he argues to be right he just happened to stumble upon one night in thought.

Why is this theory important? Well, because if it is dated far enough back in time, this could be the reason we evolved the way we have. Knowing how we came into existence can help people to understand the human body even better and possibly help us to evolve further. The theory itself helps to explain what has happened to, in particular, grow the brain to its strength and size today.

Evidence supporting this man's claim is in part the fact that many of the raw foods that would've been available to early humans were not able to give the amount of needed calories unless we spent the entire day basically eating. Not only that but he also claims that the food itself is too hard for the human to eat very well which is why we would not get the calories needed. In theory, Wrangham states that we would've had to chew raw meat for 5 to 6 hours per day to get the needed calories needed to sustain life. In essence, the amount of food possibly needed to eat would weigh about 12 pounds. These facts alone postulate that humans may have learned to control fire much earlier than predicted.

The reason many people are against this man's claims is due to the lack of evidence for it. Researchers state in the article that unless more sightings are seen at other sites, the claim won't reach their ears basically. Even without enough good, hard evidence, many people feel this is just what is needed to get the crowd thinking. Even the smallest ripple could cause massive waves, and that may just be what Wrangham's work is showing. If he isn't right, then maybe the work he has done will fuel another to uncover the truth that is still hidden. Perhaps if Wrangham didn't just watch chimpanzees and how they interact, many more people might follow his claim, but as it is currently, people are against him just because this isn't technically his field of study.

While much of this is still controversy, it wouldn't hurt to read a little into this article and others on the subject. Get to know yourself some more. Don't let the complexities of the theories hold you back from learning how you evolved. If proven true, this could explain why people all over the world feel the urge to have a cooked meal every evening as Richard states in his interview with Rachael. Happy hunting for the facts on the origin of yourself and don't forget to look at the video at the end of my blog!

Works Cited Gorman, Rachael Moeller. "Cooking Up Bigger Brains." Scientific American. January 2008. April 2011. HTB2. "Harvard Thinks Big 2010 - Richard Wrangham - 'Catching Fire: How Cooking Made Us Human'." 2010. April 2011 http://vimeo.com/10325384.

If video doesn't load, go here:

Harvard Thinks Big 2010 - Richard Wrangham - 'Catching Fire: How Cooking Made Us Human' from HTB2 on Vimeo.

Dinner: The Quick and Easy Way

By: Kristen Mummert

Many people these days are so busy, tired around dinner time, or just don’t have enough time that making dinner is the last thing on their minds. When it comes time for dinner, the go to answer is take-out, pizza, or some kind of frozen TV dinner. These types of dinners can add unwanted calories to dinner time as well.  What some people may not know is that dinner can be made quickly and easily if you just have the right knowledge about how to prepare dinner. Making dinner can be quick and easy if you are prepared in the kitchen and use the right cooking “techniques”.

Prepared chopped vegetables in containers from Thekitchn.com

First, by learning tips on how to be prepared in the kitchen, dinner can be quick and easy.  In Debbie Madson’s article “Time Saving Tips for Dinner Time” she states that an organized kitchen will help make a successful meal. When all of the same items are together and organized in a neat way, meals will get done quicker. For example, placing all the mixing spoons and spatulas in a jar on the counter will help to reduce searching for items when it comes time to prepare the meal. Another good tip Madson encourages is to do preparation work for the week ahead after going to the grocery store. By chopping up celery, carrots, onions, broccoli, and other vegetables after bringing them home, one can reduce time by having these items ready for dinner time. Madson suggests putting carrots and celery in a little bit of water in a sealable container. Also, after buying produce such as leafy greens, one can wash and re-bag these items so they are ready to be used. Just add a damp paper towel to the ends to keep the produce fresh. Preparation work can take a lot of time out of making dinner and if done properly can be used for a variety of dishes. Another tip from the article “Recipe Tips and Timesavers” is to stock up your pantry with canned items. Canned items last longer and are pre-cooked.  It is easier to open up a can of pre-cooked beans then to wait all day for dry beans to cook. Now that the preparation part is done, it is time to start learning how to cook what you have prepared.

Now, we come to actually making dinner. By learning right “techniques” cooking can be easy and a great dinner will be the outcome. Instead of picking a meal or recipe that takes 2-3 hours to make, find a recipe that can be whipped up in 30 minutes or less.  For example, spaghetti can be made quickly and is usually enjoyed by many. A great tip from Madson says to do is “plan for making extra.” There are a couple of things you can do with the leftovers. First, leftovers can be frozen and used for another meal during the week or as lunch. Madson says to find a recipe that will hold up well in the freezer and double the recipe to use again on another busy night. Second, leftovers are also great to use the next night in a new dinner idea. For example, “Recipe Tips and Timesavers” recommends using leftover vegetables in a pureed vegetable soup. The veggies can be warmed up in a pot of vegetable, chicken, or beef broth and then pureed. Noodles can also be added to give the soup texture.   Leftover meats can be used in wraps, casseroles, or fajitas. A leftover rotisserie chicken can be turned into chicken fajitas the next night for dinner. All of these ideas are quick and easy and will help clean out the refrigerator.  A great invention is the crock pot, it “can be a great help when in a hurry,” states Madson. The prep for your dinner can be done in the morning of or the night before. The crock pot cooks low all day and can be great if you are too busy to watch over something. At the end of the day is a delicious meal that will be ready when you are. Also available are crock pot liners so clean up is easy afterwards.

Making dinner does not have to be a chore or a long process. Instead of choosing to eat out or going through the drive through, try out some tips that will make dinner quick and easy and give you time to sit around the table with family, even with a busy schedule. By being prepared in the kitchen and learning some proper cooking methods or “techniques” one can create a quick and easy dinner the family will enjoy.

Vegetarian Mexican Lasagna in the Crock Pot (Meat can be added if desired)

By: Tina Rupp, From: FamilyCircle.com

Vegetarian Mexican Lasagna from FamilyCircle.com

Prep Time: 15 minutes  Slow Cook: 3 hours HIGH- 6 hours LOW

Ingredients:

1 head cauliflower, cored

3 plum tomatoes, chopped

1can (15.5 ounces) black beans, rinsed and drained  

1 cup frozen corn

1/3 cup chopped cilantro

2 tsp chili powder

2 tsp ground cumin

3 ½ cups shredded Monterey Jack cheese

1 jar (16 ounces) tomatillo salsa

6 fajita-size flour tortillas

Sour cream (optional)

Directions:

Cut cauliflower into florets and slice them into ½ inch thick slices. Place cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.

Coat inside of slow cooker bowl with nonstick cooking spray. Spread 3 cups of mixture over bottom of slow cooker, then sprinkle with 1 cup of cheese and ½ cup salsa. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut tortillas into 2-inch pieces and scatter over top.

Cover and cook on High for 3 hours or Low for 5 ½ hours or until cauliflower is tender. Top with remaining ½ cup cheese. Cover and cook another 30 minutes or until cheese has melted. Let sit for 10 minutes, then serve with sour cream, if desired.

Works Cited

Madson, Debbie. "Time Saving Tips for Dinner Time." Ezine Articles. Web. 12 Apr. 2011. <http://ezinearticles.com/?Time-Savings-Tips-For-Dinner-Time&id=445543>.

"Recipe Tips and Timesavers." Mealtime.org. Web. 14 Apr. 2011. <http://www.mealtime.org/content.aspx?id=114>.

Tina, Rupp. "Vegetarian Mexican Lasagna." Family Circle. Web. 12 Apr. 2011. <http://www.familycircle.com/recipe/vegetables/vegetarian-mexican-lasagna/>.

Photograph. Web. <http://www.thekitchn.com/thekitchn/tips-techniques/weeknight-meal-tip-quicker-meal-prep-with-storage-containers-055409>.

How Pizza Got Its Start At Pizzeria Uno In The Chicago Loop And Became A Main Dish For America And Around The World

Original Pizzeria Uno, Chicago

By: Jennifer Samios

It seems that everyone I know enjoys pizza. Even in my small borough of Delmont there are over 6 Pizza restaurants/shops. It all started in downtown Chicago in 1943.

http://pqasb.pqarchiver.com/chicagotribune  Chicago Tribune "Events That Shaped Chicago." In 1943 Pizzeria Uno opened. Ike Sewell and Rick Ricardo opened their first restaurant at the corner of Ohio street and Wabash Avenue. 

Ike Sewell

According to www.unos.com, pizza was merely a snack on the American scene to this point. Bruchette was a Italian flat bread that was spread with Italian vegetables and cheese. The "Uno idea" was to establish pizza as a meal. Sewell and Ricardo developed a menu using "original Italian recipes--the finest meats, fresh cheeses, ripe vegetables and flavorful spices." Their pizza developed into a hearty meal. 

Original Menu

As described by foodcoupons.net, Uno's signature "Deep Dish Pizza" received high reviews as a new food fair on the Chicago scene. In 1955 two more restaurants were opened in Chicago. In 1979 Sewell and Ricardo franchised their opportunity which first expanded to Massachusetts. Currently over 175 Uno Restaurants reside in 28 states and 6 other countries. 

Chicago-Style Deep Dish Uno's Pizza

Pizza--as a meal has exploded onto the world food scene. Dozens of pizza chain restaurants and countless independent pizza shops exist in American cities both large and small. Today, pizza is available in so many locations that everyone seems to have their own personal spot of preference. 

From the original Pizzeria Uno Deep Dish Pizza the pizza recipe offering has expanded. Today, there are Deep Dish, thick crust, thin crust, veggie pizza, meat pizza of countless varieties, cheese pizzas, fruit pizza, white and red pizzas, etc. Pizza today is truly a meal not only for Americans, but for the world. 

Works Cited

 Pizzeria Uno Corporation. "Uno Chicago Grill: About Us." Uno Chicago Grill - Original Chicago Deep Dish Pizza, Flatbreads, Pasta, Steaks, Seafood, Burgers, Sandwiches, Salads, Soups. 2010. Web. 07 Apr. 2011. <http://unos.com/about.php>.

"Uno Chicago Coupons: Get Coupon Codes and Discounts for Uno." Food Coupons. Web. 07 Apr. 2011. <http://www.foodcoupons.net/uno-chicago-grill-coupons/>.

Vettel, Phil. "Archives: Chicago Tribune." ProQuest Archiver. 20 July 1997. Web. 07 Apr. 2011. <http://pqasb.pqarchiver.com/chicagotribune/access/13070737.html?dids=13070737:13070737>.

Technology Blending with Food: The Use of Nanotechnology

By: Richard Jordan

Food is an ever growing enterprise. To expand the shelf life or quality of the food that is sold in the market is in high demand by corporations due to the increase in possible profit generated by it. Leading the way in these areas is nanotechnology. Many people probably don't associate nanotechnology with food products, but it in fact is currently being used and researched heavily to give some of these foods the added benefits they need. Along with a brief description of nanotechnology, there will be a thorough look into the products that gain support from nanotechnology and a description of some of the main uses of nanotechnology in food. By the end of the article, you will have a clear understanding of what nanotech is and how it is going to affect the food supply in the world.

Nanotechnology, Just What is It?

In order to understand nanotechnology in food you first must understand what the word nanotechnology entails. Nanotechnology is a branch of science that studies particles at an extremely small scale. How small you ask? Any application or design that can be measured on the nanoscale - which is something measured at the billionths of a meter. This could be compared to roughly one millionth the size of a pinhead(Robinson, Kerry)! Another example of how small nanometers are is to take the thickness of paper and look at it in terms of nanometers: basically taking just one sheet of it will equal 100,000 nanometers. To be more specific, nanotechnology is basically any process controlling matter at or between a scale of 1 - 100 nanometers(National Nanotechnology Initiative).

Nanotechnology can be found in both the lab and in nature. One example of it out in nature is with the casein proteins that are found in human and cow milk(Robinson, Kerry). A couple examples of food improved in the lab, which where stated by Ahmed ElAmin in fooproductiondaily.com, were a canola oil product, cocoa drink, and chocolate gum.

Applications of Nanotechnology in Food

While there are many uses of nanotechnology, there is one area that is being applied in today's research and development: The use of nanotechnology in food. A multitude of uses are being examined and developed at research facilities. Here's a listing of some popular designs and some of them a brief description of what it is that is changing with nanotech (From EnvironmentalLeader.com and Kerry Robinson):

• Antimicrobial packaging - Different research being done with this i.e. edible food films or maybe nano particles that effectively kill bacteria.


• Improved food storage - This is done by changing how the container the food is in is structured. Good uses for this are with oxygen sensitive foods.


• Advanced ingredient and nutrient delivery system - Doing something called nano-encapsulating can help introduce nutrients.


• Greener packaging - One way of doing this by taking organic corn or lobster shells and making nano-fibers from them.


• Pesticide reduction - Research is being done on cloth that releases the pesticides when needed instead of constantly spraying.


• Texture of food


• Flavor of food - Using nanotechnology to 'trick' our senses into eating foods by adding blockers and enhancers.


• Idenifying bacteria - can track and remove bacteria by having Improved processing of food


• Reduction of energy use and an environmental impact

This article can only scratch the surface of the usefulness of nanotechnology used in food. If the topic interests you, check out some technology sites geared towards food. One such site is www.ift.org.

Benefits of Nanotechnology

The benefits you see in foods is largely from outside sources such as in the packaging and storage of the food. The benefits of nanotechnology go hand in hand with the applications for nanotechnology. With nanotechnology being added to these areas, foods have a chance to stay fresher and cleaner in today's markets over previous methods and practices. Being able to check for the presence of bacteria such as E. coli is definitely important and with nanotechnology, just flashing a light over the food could tell you what bacteria is on the food(EnvironmentalLeader). Also another benefit is the capability that it may increase the supply and availability of food. One way it may do this is by being able to make use of once barren land for crops (Adnan, Amna). Looking at benefits such as these, it's hard to say that nanotechnology isn't improving the quality of the food we enjoy.

Nanotechnology: Shaping the World

While there are many uses both discovered and undiscovered in the area of nanotechnology, there is definitely a bright future for it in the area of food in terms of how it is processed, delivered, packaged, stored, etc. This article covered what nanotechnology is while describing the uses and benefits of nanotechnology in the area of food. Without nanotechnology, much more food would be going to waste due to a short shelf life, but with nanotechnology there can be seen more food being bought without expiring. These kinds of added benefits to our foods is what we need in stores. I believe that nanotechnology is a great idea and a very good venture for any company dealing in food. It could possibly save and gain many more dollars due to its renovation of certain processes in the food industry.

Bibliography

National Nanotechnology Initiative. 2011. Apr 2011. http://www.nano.gov/html/facts/whatIsNano.html

Adnan, Amna. "Nanotechnology Applications in Medicine, Food Industry, and Agriculture." BiotechArticles. 2010. Apr 2011 http://www.biotecharticles.com/Nanotechnology-Article/Nanotechnology-Applications-in-Medicine-Food-Industry-and-Agriculture-339.html

Robinson, Kerry. "Navigating Food Nanotechnology." Food Safety News. 2010. Apr 2011 http://www.foodsafetynews.com/2010/08/navigating-food-nanotechnology/

"Top 10 Uses of NanoTechnology in Food." EnvirionmentLeader. 2009. Apr 2011 http://www.environmentalleader.com/2009/02/24/top-10-uses-of-nanotechnology-in-food/

"Nanotechnology in Food." UnderstandingNano. 2007. Apr 2011 http://www.understandingnano.com/food.html

Easter Foods and Traditions

by Ruth Hall

Have you ever wondered how colored eggs and chocolate rabbits came to be associated with Easter church services and crosses every April? As far as historians can tell it was the early Saxons who started this whole thing. They devoted the month of April to celebration of their goddess, Eastre; she was the goddess of spring and fertility. Eastre’s sacred animal was the hare. The egg also featured in their festival as a symbol of fertility and rebirth.

As Christianity spread in the second century it made its way north to these tribes and those early Christian’s wanting to avoid hostility and being masters of deception decided to slyly slip their story of the Resurrection and the cross into this pagan celebration, since it was approximately the same time of the year. The earliest pagan Eastre eggs were painted like the colors of sunlight and spring. These eggs were colored and etched in designs and given to romantic interests and lovers.

The first edible Easter bunnies were made in Germany during the 1800’s. The “Oschler Haws”, Easter Rabbit, in German was a big event. Early Pennsylvania Dutch settlers brought this tradition with them when they came to America. The children believed that if they behaved “Oschter Haws” would lay a nest of colored eggs for them. In some hidden spot in the barn or garden the children would build a nest- boys using their caps and girls a bonnet. The fancy Easter baskets would come later as the idea caught on and became part of American culture.

Easter is celebrated in many different cultures and countries in the world and each has a way of decorating their eggs. In Greece eggs are a Crimson red to honor the blood of Christ. Austrians and Germans give green eggs as part of their festivities on Maundy Thursday (Holy Thursday). The Slavic people make the designs in their eggs in gold and silver. The unique designs of Austria are made using ferns and tiny plants secured to the egg and then boiled. As the eggs are cooled and the plants removed a striking white pattern is exposed.

Easter eggs in Poland and the Ukraine can be very elaborate; their beautiful patterns are called pysanki (to design and write). These designs are a work of art. They use beeswax to drawn the patterns then the egg is put into die baths after each dip more wax is etched into the egg and finally the complex work of colors and patterns evolves in the egg masterpiece.

Works Cited

Wilson,Jerry. “The Easter Page-Traditions,History and Dates of Easter.”

webstar.com/holidays/easter.Web.Feb 2011.

I was going to add a video from the history channel that has more on this subject but I can not seem to get it to load. If you want to check it out go to http://www.history.com/videos/holiday-food-easter-eggs

  Italian Easter Bread

Prep time: 25 mins.   Cook time: 30 mins.   Ready in:55 mins.

Original Recipe Yield 16 servings

Ingredients

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon salt
• 2/3 cup warm milk (120 to 130 degrees F)
• 2 tablespoons butter or margarine, softened
• 7 eggs
• 1/2 cup chopped mixed candied fruit
• 1/4 cup chopped blanched almonds
• 1/2 teaspoon anise seeds
• vegetable oil

Directions

1.  In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.

From: All recipes.com

A Brief History of T.G.I. Friday's

By Frank Ruffo

Well fellow bloggers, blog followers and anyone else who sees fit to read this, it is time for another piece of history in the restaurant world. The place that I’m going to talk about is near and dear to my heart since my wife actually trained and helped open the first T.G.I.Friday’s in the Pittsburgh area some twenty eight years ago. The restaurant opened on January 10, 1983 and she happens to still be there; meeting, greeting and seating people at the Monroeville Friday’s near the mall. Let’s look at Friday’s beginning, innovations and evolvement through the years.

According to myjobsource.com, “Friday’s restaurants have a long history of innovation including being credited with: naming ‘happy hour’, inventing the Long Island Iced Tea and Loaded Potato Skins, and popularizing frozen and ice-cream alcoholic drinks.” Also, the founder of Friday’s, Alan Stillman, denies responsibility for coining the phrase “singles bar”, even though that phrase “came to embody Friday’s and its’ imitators”.

Okay, from the beginning. Alan Stillman was a salesman who according to an article by Milford Prewitt in Nations Restaurant News “saw an opportunity to cater to the young and affluent singles who lived in New York but who had few places to go for fun and drink.”  In 1965, Stillman opened the first Friday’s on the Upper East Side of Manhattan. He introduced a casual themed element along with a menu that raised the quality of bar fare (the first menus were on a chalk board) and an element of fun. At about the same time, the “pill’’ came out and according to the article by Prewitt, “made it okay for nice girls to go out, even to drink alone.” Friday’s then began marketing directly to women. They came up with promotions of half-price drinks and ladies night. Stillman said it was “pure luck” on his part, “no skill was involved.”

The décor was Gay ‘90s memorabilia, Tiffany lamps, brass railings, red striped canopies and red and white striped table cloths, with the servers wearing red and white striped polo shirts. This continued well into the 2000s before a transformation of the décor started. There is more on this a little later.

Back to 1971 when Stillman decided to sell franchise agreements. There was one in Memphis, Nashville, Little Rock and Dallas. The Dallas franchise was so successful that Stillman decided to merge his New York Company with the franchisees, which included Dan Scoggins as a partner. In 1975, Stillman sold the majority interest to the Carlson Companies where Scoggins was named president of Friday’s and was to lead a national expansion. By the early 1980s, Friday’s had over 100 units that were all company owned.

In 1986, Friday’s hosted the first ever ‘Flair bartender contest.’ The winner went on to train Tom Cruise for his role in the movie Cocktail, which was released in 1988. The bar scenes were also filmed at the New York Friday’s. Friday’s still host the World Bartender Championships ever year, even though all Friday’s don’t always participate.

                                                   Through the 1990s and into the new millennium, according to Wikipedia, Friday’s has grown to over 1000 restaurants in 51 countries. The newer franchises and redesigned older restaurants are more contemporary. Gone are the Gay ‘90s décor and Tiffany lamps. The new décor has more of a ‘60s feel with memorabilia from that era along with striped lamps replacing the Tiffanies. A couple of things from the old décor were kept, and most Friday’s have them. They are the propeller and a rowing skull. The skull always contains a pair of saddle shoes and a bottle of champagne to remind employees of the value of Things have changed over the years and one big influence was alcohol awareness. Employees don’t get a free alcoholic beverage after their shift anymore and all employees have to have alcohol awareness training.  The menu has changed almost yearly, it seems. Favorites disappear and new ones arrive.  I think that what I’m trying to say here is that I enjoy Friday’s. I like the food and service and they have something for everyone on the menu, and like the sign says, “In Here, It’s Always Friday.”

Works Cited

Prewitt, Milford. "Stillman: Friday's Filled a Generations Need." Nation's Restaurant News, 29 March 1993. BNET. Web. 23 March 2011.

T.G.I. Friday's. Wikipedia, the free encyclopedia. Wikipedia 2009. Web. 23 March 2011.