Bone Broth Made Easy with VitaClay #ExpoEast
An interview with Michelle Liu, President, Essenergy, Inc.
GN: Why is unglazed clay so important to bring into a ‘green’ kitchen?
ML: Unglazed clay-pot cooking has been enhancing the flavors of food and supporting the health of ancient civilizations for centuries. When I discovered rich intense flavors and amplified nutrient profiles by preparing fresh food in unglazed clay cookware, I created the VitaClay pot. I wanted to bring the superior results of clay cooking into my kitchen for fast and easy family meals.
GN: Why is soup broth made in VitaClay so tasty, with more collagen?
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ML: High-fire unglazed VitaClay uses its low thermal conductivity and micro-porous properties to hold the heat even and consistent to slow simmer foods. Because of clay’s steady low heat conductivity, it allows it to extract more nutrients, minerals and collagens from bone broth recipes. Heated clay creates a delicate flavor and more gel than metal or glazed cookware. Bone broth is slightly acidic due to the addition of vinegar to help draw out nutrients into the broth. This acidic pH contributes to leaching of heavy metals, most notably nickel and chromium from cookware made with stainless steel.
GN: What is a new nourishing tradition for VitaClay?
ML: I am very excited about making large batch bone broth in our newly released Smart Organic Stock Pot and Multi-Crocks. The new stock pot features Steam, Fast, Slow Cooking, Porridge with Delay option, and low-temperature Yogurt. Unlike conventional crock pots, the beauty of this clay stock pot is that you get an option to cook fast or slow. You’ve got dinner options! Because of technological breakthroughs, the VitaClay Multi-stock Pot is fully programmed for Steam/Fast cooking from a quick meal in 30 minutes to steam or stew, Slow cooking for stock, bone broth or soups, or roast up to 10 hours. Most cooking takes less than two hours with an option to simmer bone broth for longer. We further developed a cooking chart and updated recipe book and a manual on the web. A new series of cooking with VitaClay videos are coming out each week. Any healthy cook really does become a culinary genius, because all it takes is good quality ingredients and pushing a button.
Slow Food Nations Promises Food for Thought & Food for Fun
Slow Food USA has announced the schedule and weekend event line-up for Slow Food Nations, a three-day culinary festival inspired by Italy’s famed Terra Madre Salone del Gusto, taking place in Denver for the second year on July 13 -15, 2018. The weekend attracts 25,000 people to downtown Denver and features more than 50 different free and ticketed food tastings, dinners, workshops, and family-friendly events devoted to sustainably-sourced food and drink, including Friday night’s Colorado Fare tasting event and the Taste Marketplace, a free open-air tasting pavilion and market. Tickets and complete schedule are available at slowfoodnations.org.
The weekend will bring together culinary luminaries and environmental thought-leaders for a mix of hands-on workshops and insightful panel discussions on important topics impacting the food system. Featured speakers include Massimo Bottura, Deb Eschmeyer, Daniela Ibarra-Howell, John Ikerd, Raj Patel, Steven Satterfield, Alon Shaya, Woody Tasch, Poppy Tooker, as well as Colorado local chefs Daniel Asher, Jennifer Jasinski, Sheila Lucero, Paul Reilly, Alex Seidel, Chris Starkus and Kelly Whitaker.
“Slow Food USA aims to inspire individuals and communities to change the world through food that is good, clean, and fair,” says Richard McCarthy, Executive Director of Slow Food USA. ““It’s really time to change the food system, which is responsible for great environmental damages and for a fifth of the emissions causing climate change. A real alternative is possible, and we want to show it at Slow Food Nations.”
McCarthy adds, “We are thrilled to return to Colorado for our second annual event as the state has so much energy and commitment around slow food.” Slow Food Nations 2018 is presented by DanoneWave, Larimer Square and Visit Denver, with additional supporting partners.
Highlights of the weekend schedule include:
Friday, July 13:
The weekend will kick off with an opening dinner in Larimer Square, Colorado Fare, celebrating the best flavors from Colorado. Featuring Colorado ingredients, from the high country and the plains to the southwest deserts and the urban environments of the state’s major cities, the night will feature tastings from the state’s best chefs, artisanal brewers, distillers, cheesemakers and more. Tickets are $65.
Saturday, July 14:
The centerpieces of weekend – Taste Marketplace and Eat Street – are open to the public and take place both Saturday and Sunday. Taste Marketplace is an open-air, free-entry marketplace that takes over the streets of downtown Denver. Visitors leisurely sample, shop, and meet the makers behind our food while engaging in experiences throughout the market. Eat Street is a weekend long pop-up bar and food court in Larimer Square aimed at slowing visitors down by getting a fork into one hand and a beverage into the other. Guests will be able to gather in the lounge and purchase craft beer and cocktails alongside tasty bites from featured chefs.
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● A guided tasting of American honey paired with local cheeses and breads,
● Lesson on the ancient process of making traditional Mexican tortillas,
● Tasting of sustainably-sourced oysters from around the globe,
● An artisan salumi tasting, exploring importance of sourcing and the story of where your meat comes from.
● Cooking with heritage grains in your home kitchen
Simultaneously, there will be a series of summits, designed as a deep dive into the challenges and opportunities facing food in the 21st century:“The Buzz about Biodiversity,” “When Disaster Strikes,” “Farming for the Future,” and “Waste Not, Want Not.”
The day will wrap up with an evening tasting event, the Global Street Food Social, which will explore the most delectable artisanal street foods of the world presented with unlikely, but wildly delicious global drink pairings. Tickets are $65. Guests will roam Larimer Square from bite to bite.
Sunday, July 15:
The final day of the event will include more workshops, as well as another chance to wander the Taste Marketplace and Eat Street tasting pavilions. The weekend wraps in true Slow Food fashion with a Zero Waste Family Meal served family style in a
communal setting, using food waste captured at the festival. Tickets are $40.
For the complete schedule of events and to find more, visit slowfoodnations.org.
Kroger Opens Culinary Innovation Center
Kroger has opened its Culinary Innovation Center in downtown Cincinnati, Ohio.
“Kroger’s new Culinary Innovation Center is an exciting state-of-the-art test kitchen and education center,” said Daniel Hammer, Kroger’s Vice President of Culinary Development and New Business. “As we focus on redefining the customer experience and developing talent through food inspiration and uplift, as outlined in Restock Kroger, this R&D lab will allow us to accelerate product development for Our Brands, produce new recipes for Prep + Pared Meal Kits, explore new restaurant concepts, host food tastings and focus groups, and increase our associates’ culinary knowledge.”
Kroger commenced construction on the 12,000-square-foot, LEED-designed center in March 2017. The commercial kitchen features multiple cooking stations, spaces and capabilities, including technology that allows video streaming of educational sessions to Kroger associates across the country.
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Kroger introduced its first restaurant concept Kitchen 1883 in November 2017 and launched its Prep+Pared Meal Kits earlier in the same year, which are available for purchase in stores and through ClickList. Kroger has plans to rapidly grow the footprint of Prep+Pared Meal Kits in 2018.
“Kroger has operated grocery stores since 1883; we know food. People will always eat, but the way they eat will always change. Our new Center is one more tool we have to keep our pulse on customer trends and expand our foodie culture,” said Hammer.
