Amazing New Farming Technique Could Make Food Available Almost Everywhere for Everyone

A new company, Agricel, has developed a new way to farm that requires 90% less water than traditional agricultural methods demand and uses 80% less chemicals yet produces 50% higher yields. Quite an improvement, no?

The secret is Skygel, a unique thin polymer film that acts as a sponge and can hold 1,000 times its weight in water.  Each internal cell with in the film absorbs and holds water and plant nutrients, safe from evaporation and surface loss.

As a plant’s root system tap into the millions of waiting water cells, it is essentially guaranteed its own growth reservoir no matter its location as long as there is sunshine, real or artificial.

With the world’s population ever increasing, both aerial land and free flowing clean water will become rarer and rarer raw resources. As a result, chefs around the world are growing concerned about the availability of future ingredients.

Now, thanks to Yalman A. Khan and Kunal G. Wadhwani, founders of Agricel, the film farming process is now available after extensive testing in Japan, China, Pakistan, Nigeria, the U.A.E. and the U.K.

So take heart if a rare fruit or vegetable is required by your favorite dish – soon it might be growing in your own backyard from Dubai to Las Vegas, all thanks to Agricel! 

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Salt and Sugar Shapes May Replace Ice Sculptures as a New Trend

In a case of art imitating life, London’s GV Art Gallery is currently hosting a unique exhibition by Ken and Julia Yonetani featuring sculptures made from salt and sugar.  

Entitled Sense of Taste, the show has delighted visitors as they marvel at an underwater world crafted from sugar and at an elegant feast carved from salt.

Ken, who was born in Tokyo and studied under the Asian pottery master Toshio Kinjo (son of Jiro Kinjo, honored as a National Living Treasure of Japan), met his wife Julia in Australia where they now live and work.

Their joint creations mirror the art heritage of Kyoto as well as an appreciation for the natural beauty of Australia and also a deep understanding of classic European art. In “Sweet Barrier Reef” echoes of Japan’s famed Zen rock gardens can be seen. While “Still Life: The Food Bowl” captures the heart of a Dutch still life painting, all in detailed salt sculpture.

And though beautiful, each piece is also designed to ask gallery viewers to consider both the wonder of food and the environmental destruction that results from improper harvesting. Currently many Australian irrigation systems are dramatically increasing the salt level of ground water while the run off from sugar production centers are endangering the coral reefs.

The stunning appearance of the displays are now prompting many chefs worldwide to consider carving in salt or sugar as an alternative to ice, which melts and has to be replaced and replaced and replaced. A single sugar or salt sculpture not only will stand the test of time, it also offers the carver an opportunity to share both values and beauty with the property's guests. 

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Assouline Asks Readers To Donate to Japanese Earthquake Relief

The elegant publishing house Assouline has just announced that they will donate one half of the purchase price of Jean-Michel Berts’ stunning book, The Light of Tokyo, to the American Red Cross for relief to Japan.

Each image in this remarkable book catches the unique feel of Tokyo, traditional and modern, at the break of day. Temples and shrines float between towering skyscrapers in photograph after photograph, all in a soft morning light that captures the rare soul of this great city.  

Please remember Japan in this her great hour of need and contribute in some matter to insure that the beauty and courage of Japan will survive and flourish yet again.  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Thoughts on the Tragic Japanese Earthquake and the Nature of Our Industry

No one in our industry stands alone.  As members of the hospitality industry we are all part of a professional network that encompasses the world. Thanks to the Internet, international marketing and a universal heritage of cuisine and service, all those who create and offer food, drink and lodging have an understanding colleague no matter where they go in this wide world.

For this reason, the heart of the industry aches for Japan today as the brave citizens there seek to recover from a massive 8.9 earthquake and destructive tsunami . Those of us who have been fortunate enough to travel or work in Japan know its legendary beauty and gracious people.  

Be assured that as the rubble is removed from Japan’s shattered streets, the world’s leading chefs and their fellow colleagues within the hospitality industry will group together and offer relief and aid as they did during the sad days of 9/11.

Such is the nature of our industry and the true spirit of our profession. Our thoughts and prayers are with our many colleagues in grieving Japan today.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011