As I have done the two last years I will post nothing but Christmas oriented recipes from November 24. to December 24. In 2016 I must admit I was a little lazy and just repeated to recipes from 2015. There will be no such repeats this year, all new recipes. Cookies, cakes, sweets, desserts, dinners and side dishes all in the best Scandinavian traditions. I hope you will enjoy this tour of Nordic Christmas goodies – Ted
Jeg har akkurat kommet over en facebook gruppe der man deler norske og andre nordiske tradisjonelle oppskrifter på norsk. De sliter litt med å få inn nye medlemmer så jeg oppfordrer alle mine besøkende som leser norsk som er interessert i nordisk tradisjonsmat til å melde seg inn. Jeg har allerede gjort det. Dere finner gruppa her:
I have just come across a facebook group where Norwegian and other Nordic traditional recipes are shared in Norwegian. They are struggling to get new members so I encourage all my visitors who read Norwegian and who are interested in Nordic traditional food to sign up. I’m already a member. You can find the group here:
Researchers have found that the majority of South/Southeast Asian food waste happens in the storage and transportation stage, rather than during consumption
Despite wide-spread poverty and starvation in South Asia, the food waste epidemic that has swept the globe still impacts the region’s most in-need citizens, with a large portion of food being lost every year. However, according researchers at Singapore’s Nanyang Technological University, this food waste could be significantly reduced with the help of one ancient storage device.
Evaporative cooling was a method used by the world’s most ancient societies to keep food fresh longer. “Egyptian, Roman, and Persian societies used the idea to store food by simply resting two terracotta pots, one over the other, and filling the space in-between with sand and water. As water evaporates from the sand, it removes the heat thus keeping the pot above, where food is kept, at cooler temperatures,” researchers Tamara Nair and Christopher Lim explain.
These cooler temperatures are key for the storage of food, as reliable means of refrigeration are harder to come by in many areas of southern Asian. The researchers note that the majority of South/Southeast Asian food waste happens in the storage and transportation stage, rather than during consumption. In India alone, up to 40 percent of fruit and vegetable output is wasted due to poor refrigeration.
“Some of the causes for wastage include out-dated or bad agricultural practices, poor roads and infrastructure, including the lack of cold storage and refrigerated trucks,” the researchers wrote. And that’s where the ancient terra cotta technology comes in.
According to CNBC, a contemporary take on the age-old evaporative cooling method is the Evaptainer, an affordable and lightweight food storage device designed by a team at the Massachusetts Institute of Technology. The box-like Evaptainer can cool produce by 30 degrees Celsius using any water source.
According to the creators of Evaptainer, which has been successfully tested in communities in Morocco, the device helped rural, low-income families save over five percent of monthly incomes that previously went towards spoiled food.
Nair and Lim hope to create a similar mechanism to be distributed and widely used in rural Southeast Asia. The best means for this distribution, the researchers suggest, would be a governmental fund that would help supply farmers with storage vessels similar to the Evaptainer for a low cost.
Not only would this ancient technology help struggling communities make the most of their agricultural yields, but it would also promote sustainable energy and relieve the political pressure to rapidly extend electricity supply to remote areas. And, as is the case globally, any step to alleviate food waste is a step in the right direction.
I know it’s winter on the northern hemisphere where most of my visitors live. But I’m a Norwegian as you may know and we both hike and cook outdoors the year round.
My parents were outdoor people, so I’ve been eating food made on campfires and camp cooking equipment since I could walk and when I got kids myself I kept up the tradition.
Food prepared this way tastes great how ever simple it may be. Even just a cup of coffee and a fried egg on a toast made on an open fire is enough to bring you down to a resting heart rate, makes you draw your breath at a more relaxed rate and makes you notice the nature around you with keener eyes.
If you’ve never tried making food this way it’s time you tried. And remember, you don’t need to travel half way up the Himalayan mountains to do it. Any little patch of untouched nature will do. And most important, tidy up when you’re done so the next people who find that particular spot find it as delightful as you did – Ted 🙂
It’s high time something happened up there. I’ve used the same heading for nearly three years and that is absolutely not like me. Besides, the original plan about posting only retro recipes was abandoned after just a couple of months – Ted