Higher temperatures and irregular weather patterns could hinder basic food staples. By 2050, we won't necessarily see an end to the agricultural world as we know it but some foods may be more difficult to find. Higher costs, lower supplies and difficult harvesting could occur due to climate change and global warming. A classic morning pick me up like the Arabica coffee bean may cease to be.
The bean comes from a very temperamental plant that grows in developing nations near the equator. This particular type of bean is susceptible to "coffee rust," a fungus that inhibits the plant from producing an abundance of high quality beans.
The main cause? Climate change. By 2050, Nicaragua, which currently produces about 17 percent of the world’s coffee supply, "will hardly be a producer anymore," Tim Schilling, executive director of the World Coffee Research Center, said.
Schilling adds that instead of getting beans from Central America, we will be sourcing from Texas or the south of France. One major coffee chain, Starbucks, is heading off the global warming crisis by purchasing a Costa Rican coffee farm and plans to create a hybridized tree capable of surviving droughts and plant plagues.
The lunchtime staple peanut butter has seen price increases thanks to droughts on peanut farms. Peanuts, which require a considerable amount of rainfall to grow, can become too dry without enough rain, and end up growing toxic mold when they get too much. A 2009 U.S. Global Change Research Program report showed that rainfall in the regions where peanuts are produced is expected to decrease in the coming decades, so enjoy this tasty treat while you can.
Water may not top your list of favorite foods but it is certainly something we cannot live without. About one-third of U.S. counties "will face higher risks of water shortages by mid-century as a result of global warming," according to the National Resources Defense Council. It’s no news that droughts are happening everywhere.
Scientists are still learning how these droughts interact with the Earth’s warming trend, but there is one probable line of reasoning: a decrease in snowfall and snow melting earlier than usual, due to warm temperatures, significantly impacts regions that rely on melting snow as a freshwater supply, leading to a shortage.
35 years may seem like we have plenty of time but that is just an estimate. No one can predict the future, so savor your morning coffee, stock up on jars of peanut butter, and hope for plenty of rain.
If you haven't made Oysters Rockefeller and Bananas Foster, now is the time - Fat Tuesday and Mardi Gras are upon us! Besides, what's better than New Orleans food?
Mardi Gras, the colorful purple, green, and gold holiday, falls on Tuesday, March 4th. The city of New Orleans goes all out with parties, music, parades, costumes, masks, beads, picnics, and, of course, the delicious and colorful King’s Cake.
Originally, King Cakes were a simple ring of dough with a small amount of decoration. Today's King Cakes are much more festive with a doll or baby inside the cake. The cake is then decorated with the traditional Mardi Gras colors of gold, purple and green in the form of colored sugar.
The two recipes below, Oysters Rockefeller and Bananas Foster, originated at Brennan’s Restaurant in New Orleans and a version came from a 1994 cookbook, Breakfast at Brennan’s And Dinner, Too.
In the 1950’s Owen Edward Brennan, owner of Brennan’s, created Oysters 2-2-2 or the Three Deuces, which offered customers a sampling of two each of Oysters Bienville, Oysters Rockefeller and Oysters Roffignac.
Preheat oven to 375 degrees F.
Shuck the fresh oysters. Throw away the top shells and clean the bottom shells. Each serving comprises 6 oysters in these shells. Line an ovenproof tray with about one inch of rock salt. Make 8 servings.
Add celery, scallions and parsley to the butter, which has been melted. Sauté before adding the Worcestershire sauce and Tabasco. Cook 10 minutes over medium heat and add the Pernod and breadcrumbs. Cook another 5 minutes before refrigerating for about an hour until cold.
When cold, use a stand mixer to aerate. Put this mixture in a pastry bag with a large tip. Pipe about a tablespoon on top of each oyster, bake in a 400 degrees oven for about 5 minutes, until heated through.
Brennan’s chef Paul Blange created Bananas Foster in 1951. It was named after Richard Foster, a civic-minded friend of Owen Brennan. Bananas came into the port of New Orleans from South and Central America and this new recipe was an instant success. It is the most requested item on the menu.
Put 1 scoop of ice cream in individual bowls that can go in the freezer. This can be done well in advance.
Cut the bananas and melt the butter, adding cinnamon, brown sugar, banana liqueur and white rum. Flambé the liqueur and rum. Put the bananas in the liquid to soften and spoon in each bowl of ice cream with part of the warm sauce.
For recipes and food tips from Sally, check out Sally's Place.
Brown vs. white: What's the difference between these eggs?
An older man refuses to buy brown eggs every week from the grocery store. He thinks the difference between brown and white eggs is enough to make him buy white. Why? According to him, he thinks "brown eggs just aren't normal."
The younger health generation might argue the nutritional value in between the colors. Why are brown eggs more expensive?
Shopping for eggs no longer only involves opening the carton to make sure none are cracked. All kinds of labels, such as free of growth-hormones, free of antibiotics, cage-free, omega-3 and even organic eggs, are all stacked next to each other. Even some stores carry Aracauna hen’s eggs, which have a blueish tent to outer shell.
To solve some simple confusion between brown vs. white eggs, here are rumors about the shell’s color.
Now that you know the truth behind brown and white eggs, maybe this will sway your decision one way or another. Eggs are eggs, so don't waste money on brown when the nutritional value is the same as white!
There’s a cost to eating and living healthy and it’s higher than the dollar menu! Mom always said to eat your fruits and vegetables but mom never said that it was more expensive than that tasty cheeseburger you’d rather have! A recent study shows that healthy diets are more expensive than unhealthy diets. How unfortunate is that?
If you’re a healthy eater, did you know it’s more costly? It could even cost your family thousands of dollars more a year to cook healthy meals! Read more to learn the truth about healthy diets!
The British Journal of Medicine Open conducted a recent study, which concluded that a healthy diet costs around $1.50 more a day than an unhealthy diet. Diets consisting of meats, junk food and other processed foods were $1.50 cheaper a day than a diet consisting of fruits, veggies and fish.
If you are choosing a healthy lifestyle, you are spending over $500 more a year than if you went to the drive-thru. For the average family, it costs over $2,000 more a year to be healthy! Wow! The study also looked at varying options within certain food groups. For example, fat-free milk tended to be more expensive than whole milk.
So, being healthy has a price but the end result is pretty valuable - great body inside and out, longer life expectancy, and much more. Check out our diet and fitness sections for tips on cutting costs with healthy food or how to work out, which requires time more so than money!
We're got a fruity drink recipe that is quick and refreshing! Summer brings an array of fresh fruits that are in season. Fruits like apples and oranges are typically seen all year round, but strawberries taste best during the hot months. Their season is generally April through June, so don't waste any time trying this strawberries in champagne recipe!
This specific recipe makes 4 to 6 servings. Enjoy!
For more food, wine and recipes, check out Sally Bernstein!