Just a reminder that today marks the start of our Healthy Summer Dining Experience, so start eating, taking photos of the TFT meals/drinks, uploading them to our Facebook Page, and telling your friends to "like" them! The most "liked" photo from each restaurant wins an exciting prize at the end of August!
Happy eating, everyone! And remember: Order for one. Feed two. And help the world eat better.
Tuesday, July 31, 2012
Food Hero Tuesday: Sustainable Food Writing Roundup
Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week, we bring you a list of some of our favorite sustainable food writers (in no particular order) and a few of their most popular works. Happy reading!
Wendell Berry (American author/poet, farmer, cultural and economic critic, Berry has written prolifically about the importance of the smallholder farmer, and the vital roles that family, community, and a rooted existence play in humanity's collective well being)
Bringing it to the Table: On Farming and Food (2009)
The Art of the Commonplace: The Agrarian Essays of Wendell Berry (2003)
Another Turn of the Crank (2011)
Aldo Leopold (Leopold - an ecologist, forester, scientist, environmentalist, and author - was a pioneer of the environmental movement in the US, a champion of wildlife preservation, and advocate of a nature-centric value system (ecocentricism))
A Sand County Almanc: And Sketches Here and There (1949)
Michael Pollan (Pollan, an American author, journalist, activist, professor, has written several very influential works on food history, the industrialization of our food systems, and the ways that his readers can make a stand on food politics through individual choice)
The Omnivore's Dilemma (2006)
In Defense of Food (2008)
Food Rules: An Eater's Manifesto (2011)
Alice Waters (Chef, activist, writer and creator of the world-renowned Chez Panisse, Waters explores the beauty of both simple food and the involvement of the world's youth in local, sustainable food production)
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (2007)
Edible Schoolyard: A Universal Idea (2008)
Dr. T. Colin Campbell (Campbell examines more than 350 variables of health and nutrition, and surveys from 6,500 adults in more than 2,500 counties across China and Taiwan, to determine the link between nutrition and preventable conditions such as heart disease and cancer)
The China Study (2006)
Andrew Rimes and Evan Fraser (Rimes and Fraser review 12,000 years of human history through the lens of food availability, production and politics)
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations (2010)
Wendell Berry (American author/poet, farmer, cultural and economic critic, Berry has written prolifically about the importance of the smallholder farmer, and the vital roles that family, community, and a rooted existence play in humanity's collective well being)
Bringing it to the Table: On Farming and Food (2009)
The Art of the Commonplace: The Agrarian Essays of Wendell Berry (2003)
Another Turn of the Crank (2011)
Aldo Leopold (Leopold - an ecologist, forester, scientist, environmentalist, and author - was a pioneer of the environmental movement in the US, a champion of wildlife preservation, and advocate of a nature-centric value system (ecocentricism))
A Sand County Almanc: And Sketches Here and There (1949)
Michael Pollan (Pollan, an American author, journalist, activist, professor, has written several very influential works on food history, the industrialization of our food systems, and the ways that his readers can make a stand on food politics through individual choice)
The Omnivore's Dilemma (2006)
In Defense of Food (2008)
Food Rules: An Eater's Manifesto (2011)
Alice Waters (Chef, activist, writer and creator of the world-renowned Chez Panisse, Waters explores the beauty of both simple food and the involvement of the world's youth in local, sustainable food production)
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (2007)
Edible Schoolyard: A Universal Idea (2008)
Dr. T. Colin Campbell (Campbell examines more than 350 variables of health and nutrition, and surveys from 6,500 adults in more than 2,500 counties across China and Taiwan, to determine the link between nutrition and preventable conditions such as heart disease and cancer)
The China Study (2006)
Andrew Rimes and Evan Fraser (Rimes and Fraser review 12,000 years of human history through the lens of food availability, production and politics)
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations (2010)
Sunday, July 29, 2012
TFT HK Monday Update: Healthy Summer Dining Experience Launch!
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| Lovely HK food bloggers (from left to right): Janice Leung, Ale Wilkinson, Patricia Li, Angie Palmer |
Joining TFT HK on the launch:
Janice Leung of www.e-tingfood.com
Ale Wilkinson of www.dimsumdiaries.com
Patricia Li of gastronomicvoyage.wordpress.com
Angie Palmer of angiepalmer.wordpress.com
We kicked off our TFT HK Healthy Summer Dining Experience (HSDE) this past weekend by piling into a van with four of Hong Kong's premiere food bloggers and dropping by some of our lovely partner restaurants. Genie Concept, Grassroots Pantry, Light Radiant Food, Mana! Fast Slow Food, Teakha, and the Flying Winemaker - among the 9 wonderful businesses that round out our August partners - supplied us with tastes of the TFT branded drinks/dishes, and chatted to us about their offerings. Our partner restaurants care about their food's source and nutritional content, as well as the waste they produce. We're grateful to them and excited that they'll be joining TFT to help Hong Kong people be healthier, and to ensure that students in our partner schools in Qinghai, Rwanda, Uganda, Ethiopia, and South Africa receive nourishing school lunches.
Thursday, July 26, 2012
TFT HK Healthy Summer Dining Map!
Welcome to the TFT HK Healthy Summer Dining Tour!
AUGUST 1st through 31st
Here's how to do it:
EAT! Order the TFT designated meal or drink, TAKE a creative photo and upload it to the TFT HK Facebook page: www.facebook.com/tablefor2hk.
SHARE with friends and ask them to "like" your photo.
We all WIN when we eat healthy and are conscious about the sources of our food, but a select few that have the most "liked" photos will win a prize from our partners!
Check out the map (click to enlarge) and prizes below!
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| Map courtesy of talented student, Nina Rossiter |
TFT Dish Descriptions and Prizes:
Dish/Drink: MANA! Organic Mezze Platter: a medly of tantalizing tastes of MANA! served in one box. Hummus, babaganoush, black & green olives, green salad & MANA!'s famous flatbread topped with zaatar, $97
Prize: Dinner for two at MANA!
Dish/Drink: Oakland Breeze (a Vietnamese-style mixed vermicelli with fired tofu & skewer), $98
Prize: One Veggie SF appetizer
Dish/Drink: Prawns "Bomb" with organic mixed tomatoes, salad leaves and tomato sauce
Prize: One glass of sangria
Dish/Drink: Eddie McDougall Cabernet Merlot 2010, King Valley, Australia, , $90 per glass,
$190 per bottle
$190 per bottle
Prize: 2 vouchers to WineSkool Tongue Explorer class (valued at $500)
Dish/Drink:
1) grilled king scallops with cucumber salsa & lemon mint vinaigrette, $128
2) seared salmon with spinach, quinoa & avocado, $138
3) organic whole wheat spaghetti with organic rocket, cherry tomatoes & shrimp, $128
4) grilled tuna steak with mango, chili salsa & grilled asparagus, $138
Prize: $500 dining voucher at Pure Bar + Restaurant
Dish/Drink: Lemon Cream Tart (Teakha's take on a traditional summer favourite! The lemon tart is velvety smooth, sweet and sour, and comes in a chewy gingersnap base), $38
Prize: Teakha tea set for two
Dish/Drink: Fresh organic pineapple & kale juice. $50
Prize: 1-day Genie Concept Cleanse
Light Radiant Food:
Dish/Drink: Black Bean Veggie Burger with side salad. Burger served on handmade whole wheat bun and dressed with verde sauce & pickled chinese zucchini, $88 at lunch
(includes salad), $110 at dinner (includes salad, coffee/tea)
Prize: Dinner for 2 at Light Radiant Food
Dish/Drink: Quinoa salad with orange hazelnut dressing, $90
Prize: Voucher to attend a Grassroots Pantry workshop
THANK YOU to all of our fantastic partner restaurants, and to our media partner Localiiz!
1) grilled king scallops with cucumber salsa & lemon mint vinaigrette, $128
2) seared salmon with spinach, quinoa & avocado, $138
3) organic whole wheat spaghetti with organic rocket, cherry tomatoes & shrimp, $128
4) grilled tuna steak with mango, chili salsa & grilled asparagus, $138
歡迎來到TFT HK健康夏日飲食新體驗之旅！
8月1-30號
以下教你如何行動：
與朋友分享並邀請他們“like”你的照片
當我們開始健康進食及有意關心食物來源時，我們便都是贏家，然而挑選出的幾張有最多 “like”數的照片將會贏得由我們合作夥伴頒發的美味獎品！
快來看看下面的美食地圖（點擊放大）及豐富獎品！
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| Healthy Map |
地圖由才華橫溢的Nina Rossiter同學提供
TFT指定餐介紹及獎品：
MANA! Fast Slow Food:
餐/飲品：MANA! Organic Mezze Platter:來自MANA的誘人味道之組曲！一盒餐式。
Hummus, babaganoush, black & green olives, green salad & MANA!'s
famous flatbread topped with zaatar, $97
獎品：在MANA享受雙人晚餐
Veggie SF:
餐/飲品：Oakland Breeze (a Vietnamese-style mixed vermicelli with fired tofu
& skewer), $98
獎品：一份Veggie SF前菜
FoFo by El Wily:
餐/飲品：Prawns "Bomb" with organic mixed tomatoes, salad leaves and
tomato sauce
獎品：sangria一杯
The Flying Winemaker:
餐/飲品：Eddie McDougall Cabernet Merlot 2010, King Valley, Australia, , $90 per
glass,
$190 per bottle
$190 per bottle
獎品： 2張WineSkool Tongue Explorer class餐券
Pure Bar + Restaurant:
餐/飲品：
1) grilled king scallops with cucumber salsa & lemon mint vinaigrette, $128
2) seared salmon with spinach, quinoa & avocado, $138
3) organic whole wheat spaghetti with organic rocket, cherry tomatoes & shrimp, $128
4) grilled tuna steak with mango, chili salsa & grilled asparagus, $138
獎品：PURE Bar & Restaurant的晚餐劵 (價值港幣500元)
Teakha:
餐/飲品： Lemon Cream Tart (Teakha's take on a traditional summer favourite! The
lemon tart is velvety smooth, sweet and sour, and comes in a chewy gingersnap
base), $38
Prize: Teakha 兩人下午茶餐
The Genie Concept:
餐/飲品： Fresh organic pineapple & kale juice. $50
獎品：The Genie Concept 的一天療程排毒果汁
Light Radiant Food:
餐/飲品：Black Bean Veggie Burger with side salad. Burger served on handmade
whole wheat bun and dressed with verde sauce & pickled Chinese zucchini, $88 at lunch (includes salad), $110 at dinner (includes salad,
coffee/tea)
獎品： 一份Light
Radiant Food免費晚餐
豆苗居(Grassroots Pantry):
餐/飲品： Quinoa salad with orange hazelnut dressing, $90
獎品： Grassroots Pantry 學劵一張
感謝 我們所有的合作夥伴餐廳及媒體夥伴 Localiiz!
Announcement: TFT HK's Healthy Summer Dining Experience begins August 1st!
TFT HK is proud to announce its upcoming August campaign: the TFT HK Healthy Summer Dining Experience (HSDE)! In the month of August, we have 9 very special partner restaurants that will be selling 9 very special TFT HK dishes. When you stop in at these partner restaurants - Mana! Fast Slow Food, Veggie SF, FoFo by El Wily, Pure Bar + Restaurant, the Flying Winemaker, Genie, Teakha, Light Radiant Food, and Grassroots Pantry - and purchase the TFT HK dish, part of the proceeds will help us to provide school lunches for the deserving kids at our partner schools in Qinghai, China; Rwanda; Uganda; Ethiopia; and South Africa.
That's not the complete HSDE, though! After you buy (and before you eat) your delicious, healthy TFT HK dish, take a picture of it and upload it to our Facebook page! Then, share it with you friends: for each restaurant, the person whose photo gets the most "likes" by the end of August will win a fabulous prize! All you have to do it eat, take, share, and win! On Monday, we'll have photos from our HDSE launch, and on August 1st, you can get started on your own healthy dining experience!! Our next blog post will feature the HDSE map, our partner restaurants' TFT dishes, and the exciting prizes up for grabs! THANK YOU to all of our partner restaurants, and to our media partner, Localiiz!
Enjoy HDSE and remember: Order for one. Feed two. And help the world eat better.
Wednesday, July 25, 2012
Local Buzz: Dr. James Costello, of Stephen James Luxury Organics talks Quantum calories on HuffPost (PART TWO)!
Note from the Editor: Doctor James Costello, of Stephen James Luxury Organics (and a dear friend of TFT HK!), has written a fascinating pair of articles for HuffPost, detailing the reasons that the calorie is an inadequate measure of a food's energetic worth. He proposes the idea of a "quantum calorie," a measurement of food's energy built upon the Quantum model, in which "consciousness informs everything first, and the Universe springs to life out of delight in itself." This post, titled "The Quantum Calorie" is the companion piece to last week's "Burn the Calorie". Thank you to you to James for allowing us to reprint the article! Drs. James and Stephen Costello are the creators of Stephen James Luxury Organics, a company "based on the philosophy of creating abundant personal energy through the consumption of highly mineralized and nutritious whole foods created with maximum life energetics." Their products (we at TFT HK are fans of everything they make, but our favorites are Beauty Bar, Volcanic Pili nuts, saffron-pink Himalayan salt, and Carazuc!) are raw, organic, and delicious. You can support their great work and advocacy of healthy people and planet by checking out their website and Facebook page:
"If you want to find the secret of the Universe, think in terms of energy, frequency, and vibration." -- Nikola Tesla (1856-1943) Inventor of the Radio and Alternating Current
Our Quantum Calorie must measure intelligence. We are aware today that living entities vibrate with discreet frequencies of organized energy. This includes real food, which is originally organized by plants as they harness the energy of the sun in the miraculous process of photosynthesis. The energy of living plants and animals is transferred to us when we consume them.
Monday, July 23, 2012
Food Hero Tuesday: Ale Wilkinson of The Dim Sum Diaries
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| Say hello to Ale! |
Hi Ale! Thanks so much for being with us today. Tell us a little about yourself!
I’ve always been interested in writing. When I was young I used to write ridiculous fantasy stories and plays just for fun, and used to always say that when I was older I wanted to be a writer. However, when it came to choosing a degree, I opted for modern languages rather than journalism, and it took falling into a sales job here in Hong Kong (nothing to do with writing or languages!) to make me realise that I needed to follow my dream after all. With no real experience or qualifications, I decided the best way to go about it would be to start a blog, and of course I had to combine this with my other real passion: food. I’ve been writing The Dim Sum Diaries since March last year and absolutely love it. It has become a part of my life that I can also share with my friends and family. Although it does consume A LOT of my free time, at least I’m doing something I enjoy.
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