Food Network’s Edgy Little Brother

Food Network has been around for 17 years, and within that time we’ve seen the network devolve to a channel about food to a channel about personalities. Real cooking shows are more utilitarian and classroom-like that what Food Network has been producing for the past 10 years. In an effort to make cooking for the “home chef” seem interesting, shows are given a quirky host with a story that supports their entree theme. When it becomes too challenging to manufacture personalities, the network has made strides to obtain new talent via their competition shows such as “The Next Food Network Star” and “Food Network Challenge”. The E.W. Scripps Company, which owns Food Network, DIY, Fine Living, HGTV, and several other lifestyle cable channels, has decided to create a new network with a focus on cooking, aptly named The Cooking Channel.

So what does a network do before it jumps the shark? It creates a younger, hipper offspring. ESPN birthed ESPN2, the network with the promise of showcasing new and alternative sports. MTV made way for MTV2, the channel that actually plays music videos. Lifetime needed to reach more women with Lifetime Real Women. Nickelodeon gave birthday to a litter with Nick Jr., Teen Nick, and Nick at Nite. All of these cable channels spin-off networks with the promise to get back to basics and do what the originals failed to do: stay true to their mission.

For most networks, this change in mission is less about the success of the programming as it is about the funding from advertisers. In the world of cable television, success breeds success. Spin-offs are easier to create and bank on. Food Network’s success as a network has led to a full consumer products line and a slew of business opportunities for their talent. For all the success Food Network has found with the likes of Paula Deen, Rachel Ray, Emeril Lagasse and Bobby Flay, the programming is centered around supporting the character of the host more than food.

According to a USA Today article, Michael Smith, network manager claims the Cooking Channel is ”a little grittier, a little more about food and information and a little less about pure entertainment.” Where have I heard this one before? Excuse me for being cynical, but several promising networks have become nothing more than a venue to rerun programming on. The Cooking Channel is already airing a healthy portion of Food Network reruns. The “grit” seems to come from a few of their original shows, all of which have younger hosts that cook up ethnic cuisine (Chinese, French, Indian).

Maybe I’m too cynical about The Cooking Channel. After all, good programming evolves over time. Food Network is trying to create an alternative brand for a difference audience (gen X, Y, millennials). Will this new format fizzle out in five years to become it’s own brand, or will it simply become the rerun channel? Time will tell.

To check out The Cooking Channel, check your local listings. The network went live last week in the US (basic cable). If you’ve been watching The Cooking Channel, tell me about your favorite show and what you’d like to see on the network. I’m thinking sushi.

Photo: The Cooking Channel

Top 10 Movie Theater Candies

On my recent trip to the movie theater I waited at the concession stand with friends while they indulged in the over-priced “value combo” of a soda and popcorn. I could not help but look down at the counter and notice a glass case containing all things sugar, chocolate, and largely forbidden from my diet. Unlike everything else behind the counter, the candy is placed in well-lit glass chambers that draw the eye downward, making it compete against the popcorn machine in the background. The candy is showcased as if I am observing a carefully placed museum artifact or jewelry counter.

In an effort to satisfy my taste buds, I often turn to the salty and sweet combination that is popcorn and candy. Unlike candy found at the checkout lanes of a grocery store or seasonal confections, movie theaters have developed their own culture of candy that involves three key elements:

• Over-sized portion. The package must be big enough to serve two people.
• Maximum sweetness. Very sweet taste to counter-balance the salty popcorn.
• Bite-size pieces. Helps to change between popcorn and candy with each bite.

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Taking a Sip of World Water Day

As someone that always drinks the glass of a water at a restaurant, constantly refilling a recyclable water bottle, and is accustomed to drinking fountains in most buildings, I tend to take water for granted. After all, water is a utility, often cheaper than electricity or natural gas. Unfortunately, for many parts of the world, access to fresh water is a rarity. As this National Geographic article, The Burden of Thirst, so eloquently points out:

In wealthy parts of the world, people turn on a faucet and out pours abundant, clean water. Yet nearly 900 million people in the world have no access to clean water, and 2.5 billion people have no safe way to dispose of human waste—many defecate in open fields or near the same rivers they drink from.

As a response, the United Nations established March 22 as World Water Day. The idea of water having its own day of recognition might seem a bit ludicrous at first, until I started to consider how important fresh water is to life. Not only is water a vital substance to the human body, it’s very presence is responsible for the entire food chain (both plant and animal).

I asked myself how World Water Day could be any different than other ecological non-holiday observance. I don’t recall the last time I participated in any activities regarding Arbor Day, or the catch-all Earth Day. As I am accustomed to playing a devil’s advocate against popular causes, I find myself strangely drawn to a day to which even the most liberal, organic, tree-hugging planet saver has not heard of. If being “green” is the socially responsible thing to do, I had to find out what it meant to be “blue” as well.

I surrendered to the cause and decided to look into what World Water Day actually is. I discovered this year’s campaign website, worldwaterday2010.info, and read through several of the pages and a few of the documents. Some interesting facts that I learned included:

• People need 20-40 liters of water per day (50 liters if you include bathing and kitchen use)
• 1.1 billion people don’t have access to clean water, compared to the global population of 6.7 billion
• There is no binding water safety agreements among nations in the UN or otherwise

Mixed in the site are many photos of struggling people in shanty towns and disgusting waterways. I’m no stranger to late-night television pleas to help save children in Africa, but World Water Day puts it all into perspective. The site also has a full listing of the World Water Day events going on around the globe.

Reading this information gave me a sense of powerlessness. To ease my mind, I researched a few sites dedicated strictly to water conservation. A few of my favorites include Water Use It Wisely, WaterSense, and Water Conserve. Some tips I found for conserving water include:

1. Fix leaky pipes and faucets.
2. Save water from other uses (cleaning, boiling) and use it to water plants.
3. Take showers instead of baths. Take shorter showers (5 minutes).
4. Don’t let the water run while brushing you teeth.
5. Turn the garden hose tightly in the off position.
6. Use the garbage disposal less and the garbage more. It saves 50 to 150 gallons a month.
7. Don’t defrost frozen foods with running water. Either plan ahead by placing frozen items in the refrigerator overnight or defrost them in the microwave.
8. Water your lawn and garden in the morning or evening when temperatures are cooler to minimize evaporation.
9. Keep a bottle of drinking water in the refrigerator. This beats the wasteful habit of running tap water to cool it for drinking.
10. Dispose of hazardous materials properly! One quart of oil can contaminate 250,000 gallons of water, effectively eliminating that much water from our water supply. Contact your city officials for locations to dispose of hazardous materials.

In the end, I am not sure if I fully understand the need for one specific day for water awareness, but I suppose the publicity  and awareness are small steps to resolving a big problem. Water conservation is rarely touted in the media (at least much less than hunger). Water is essential to life and should be considered a right to living.

For more information on World Water Day or to find out the various ways you can help in your community, visit the UN Water Day website or read National Geographic’s Water: Our Thirsty World, set to hit news stands on at the end of the month.

Photos: J.C. Rojas, Pink Sherbert Photography, and UN Water.

McDonald’s Shamrock Shake Turns 40!

40th Anniversary Shamrock Shake

Lovers of all things minty are certainly not strangers to Shamrock Shakes, the seasonal milkshake offered annually at McDonald’s restaurants in honor of St. Patrick’s Day. The triple-thick milkshake has flavoring similar to the vanilla shakes, but with a hint of mint and a bright green hue. McDonald’s restaurants served the drink annual for several years until many restaurant locations stopped serving the shakes in the early 1990s. The public outcry was heard and the Shamrock Shake was brought back, but not before several websites, such as ShamrockShake.com, were organized to let the public know exactly which locations are selling the shake. The shakes begin to sell in late-February and stop sometime in late March (typically beyond St. Patrick’s Day).

For the 40th anniversary in 2010, McDonald’s decided to upgrade the shake to feature a whipped topping and a cherry, resembling a sundae or birthday cake. Purist should order the shake sans whipped cream and cherry for the pure mint flavor of the original.

The cult following of the Shamrock Shake is nothing new. For decades devotees of the milkshake have tried to decode the recipe for enjoyment year-round. One of the most simple, and possibly most accurate replication can be found on FoodGeeks.com:

Shamrock Shake Recipe

INGREDIENTS
2 cups vanilla ice cream
1-1/4 cup milk, 2% lowfat
1/4 tsp. mint extract
8 drops green food coloring

INSTRUCTIONS
Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream. Pour into 12-ounce cups and serve each with a straw. Serves 2.

Extra Tip: For the gourmet foodies add a sprig of mint for garish.

The Shamrock Shake is an American tradition that continues to spread across the globe. In 2008, the Shamrock Shake returned to Canada after a five year absence. The shake makes news all over the internet as well as traditional media. This year treat yourself by stopping into a McDonald’s or pulling out your blender, and enjoy the mint milkshake! Happy birthday Shamrock Shake! read more

Who screams? Ice cream… for equal rights

Ben and Jerry’s ice cream is standing up for civil rights with their recently announced “Hubby Hubby” flavor,  in honor of Vermont’s recent passage of legal marriage for gay and lesbian couples. The Hubby Hubby ice cream is a 30-day rebranding of their popular “Chubby Hubby” flavor. The move is mostly symbolic (PR stunt?) since the name won’t be changing on any store shelves or UPCs. The effort was done in cooperation with Freedom to Marry, a group that fights for marriage rights

The press release sent out by the company this week states, “Ben & Jerry’s has a long history of commitment to social justice, including gay rights.”

Since announced on their Facebook page yesterday, the name changed has caused a stir online. Comments ranged from “Brilliant name change” to “Time to give it a rest B & J.” While many people blame Ben & Jerry for using their product as a political soap box, many feel politics and ice cream just don’t mix. Who can blame them. Many products we use today are neutral. If Coca-Cola suddenly supported creationism, would you still be a fan? If Burger King decided all people that buy Whoopers support abortion, would you still order one? Does your food need to have a social agenda?

As someone that supports ice cream and equal rights, I find it refreshing and strange that our political issues can have a flavor. In a slightly ridiculous twist, CBS News recorded a Ben & Jerry’s ice cream truck serving Hubby Hubby to the public in Vermont. The video is below…
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The Eco-Friendly Pizza Box

I was reading Scholars & Rogues and was impressed with the innovation in pizza boxes. ECO Incorporated seems to be pretty ambitious in their attempt to change the way people get their pizza. Converting the bottom of the box into a take-home storage container is brilliant. How many times you been left with 1-2 extra slices after everyone is full? I’m interested to see if this concept makes it to market.

Japan’s Rainbow Draft Beer

There is nothing like a cold drink on a hot day. Beer is the ultimate summer drink, bringing families and friends together around the grill. One company in Japan is trying cater to the beer drinkers that are tired of drinking yellow beer. In an effort to show of their unique style and attention to to environment, the Hokkaido Abashiri Beer company introduced the world to the first blue beer last year. That’s right, blue as in “hey that looks like Kool-Aid” blue. The Okhotsk Blue Draft is supposedly made from water from melted ice bergs that float each year onto Hokkaido beaches from Russia. The blue color actually comes from a seaweed extract. The few experiences I’ve had with seaweed has been via sushi. I can only imagine the beer having a salty, plant-like taste. read more

When Pizza Gets Weird

When did pizza get weird? I understand the different styles. I like New York Style where you have to fold it in half, but c’mon now. I’ve done my research and I think I’ve figured out when things went wrong.

Before beginning an adventure back in time to that fateful date, I think there needs to be an understanding of what is weird and what is regional. There are several acceptable styles of pizza including Neapolitan which is known for its Margherita Pizza. This pizza’s cornerstone is San Marzano tomato sauce. You have to have that, fresh buffalo mozzarella and basil. All Neapolitan’s are cooked in a wood-burning oven. If you use a coal oven to make a crisper version then it’s a New York-Neapolitan. read more

Moms Week: Breakfast in Bed

Mother’s day is this weekend, so in preparation, we’ve prepared a week’s worth of awesome stuff to do for your mom, grandmother, aunt, wife, baby’s mama, or mother-like neighbor.

The first step for a successful mother’s day is the traditional breakfast in bed. I’m the first to admit that I’m not a wonderful chef, but luckily I have the power of the Internet and a few million recipes that give me the ability to fake it for a day.

Many think making a stellar breakfast involves bringing a whole buffet to the bedroom, that is not a wise idea. Spend time on the main dish, with any no-hassle sides. Even if you’re not seeing your mother in the morning, remember that breakfast at dinner can be just as enjoyable. Below are a collection of breakfast recipes for every type of mom.

The Classic Mom
This menu caters to most mothers.

- scrambled eggs
- skillet seared bacon or sausage
- cinnamon toast
- orange juice read more

Burger King uses sex to sell my daughter a kid’s meal

“Booty is booty,” said Sir Mix-a-Lot, insinuating that he doesn’t care the shape of his “baby’s back.” However his newest preference seems to be for the square, spongy, yellow variety. At least that’s what the “Burger King” would have us believe with the new Burger King kid’s meal commercials featuring the old-school rapper doing a modified rendition of his hit “Baby Got Back.”

It’s like MTV run amuck with girls waving around their enormous square butts to the beat of “I like square butts.” It looks like the same thing you’d see on any rap video sans handguns and 40’s. I’m going to go with–entirely inappropriate and a little freaky. Watch the offending ad below… read more