Foie gras defenders say California ban infringes trade law

TOULOUSE, France, June 29 Frances foie gras industry says legislation due to come into force in California on July 1 banning the sale of duck or goose liver pate over animal rights concerns contravenes international trade law.

We asked for a meeting on Monday with the agriculture minister, said Marie-Pierre Pe, chief representative of industry committee CIFOG.

Bulgaria and Hungary, the other countries of the European foie gras federation, have asked their governments to seek action from the World Trade Organisation (WTO) as the California law infringes on WTO law, she added.

Californian lawmakers passed the legislation in 2004 that bans production and sale of foie gras, as it is made by what is deemed to be a cruel practice of force-feeding ducks and geese so their livers become enlarged.

Producers were given seven years to find a more humane alternative to fattening the geese or ducks.

But even prior to the new law, Washington has been imposing tougher veterinary and sanitary restrictions on foie gras and increased taxes on imports.

As a result, French exports to the United States of foie gras over the past four or five years have been practically non-existent, said the CIFOG.

Our firms abroad are now targeting emerging countries who are bigger consumers of foie gras, said Gersois Philippe Baron, president of Frances national producers, which is part of CIFOG.

Even if the group is setting its sights elsewhere, it said it was necessary to challenge the California decision.

Even if the financial impact is tiny the decision by California really prejudices our image, said Marie-Pierre Pe.

Since we respect the physiology of the animal, we cannot just let this go without reacting, she said, adding that the oesophagus of a goose or a duck has greater elasticity than that of a human.

Charities protest against gavage but they dont even know how it is done, said Martin Malvy, the president of Frances southern Midi-Pyrenees region, which co! unts amo ng Frances biggest producers of the controversial delicacy.

Its worrying that politicians are making decisions without taking into the reality, the techniques used today, into account.

Prohibition has never produced a good result, he said.

Not everyone in California is happy with the new law either.

The states one and only producer of foie gras, Guillermo Gonzalez, has had to shut down his business and some 300 restaurants in the state are ready to challenge the legislation, according to CIFOG.

Meanwhile, Malvy has sent a tongue in cheek foie gras tasting invitation to California governor Jerry Brown and a number of state travel agencies.

When people rear beef with hormones and cultivate genetically modified crops they cant come and tell us how to fatten our birds, he said.

In 2009 the US imposed a similar tax on Roquefort cheese in retaliation for a European ban on American beef reared with hormones. AFP/relaxnews


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Oreos rainbow-coloured cookie ignites online firestorm

This rainbow-coloured Oreo cookie, created in support of Pride month in the US, has stoked an online controversy. AFP-Relaxnews pic
SAN FRANSISCO, June 29 A Facebook photo showing a rainbow-coloured Oreo cookie in support of gay Pride celebrations throughout the month has ignited a firestorm of controversy in the US this week, marking a sharp division between Christian fundamentalists and liberals, and signaling an emerging marketing trend.

The multi-coloured, six-layer cookie titled, Proudly support love!' was posted on Facebook this week and has become a viral sensation garnering 259,200 likes, 82,025 shares, and 48,220 comments as of June 28 or, what marketers would call, a PR success story.

One hitch: the product isn't actually for sale. Under the ad in fine print, reads the disclaimer, "Made with creme colours that don't exist."

But that hasn't stopped some Facebook commentators from issuing a clarion call to boycott the brand, with far-right Christian fundamentalists weighing in on the debate citing biblical verses and discussing evolution, and Oreo defenders applauding the company for the clever marketing campaign.

The month of June is Lesbian, Gay, Bisexual and Transgender Pride Month in the US, and many other major cities host major Pride events in the same month.

Kraft is the latest corporation to show its allegiance to the gay and lesbian community, a move that experts say freshens up its old-fashioned image and courts young, more progressive demographics.

US clothing retailer the GAP also released a new ad campaign this year featuring a gay couple embracing under the same T-shirt, while Ben & Jerry's released an ice cream flavour called Hubby Hubby in support of gay marriage. The name was changed from their Chubby Hubby flavour of fudge-covered peanut butter-filled pretzels in vanilla malt ice cream. AF! P-Relaxn ews


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Poached eggs and tuna on hash browns


White Brick Oven @ Bangsar Shopping Center

From Sungai Buloh to Bangsar: White Brick Oven, the artisan bakery in Kubu Gajah village, now supplies its bread and buns to Jasons Food Hall at Bangsar Shopping Center.

Baker Mustaffa Abdullah creates these with natural levain instead of manufactured yeast, reputedly milling his own wholegrain, semolina and unbleached white flour, eschewing chemicals and preservatives.

This sourdough loaf, made with White Brick's own yeast, costs close to RM15, but it's hefty enough to feed many mouths. Plus, it's more wholesome than most supermarket varieties.

Olive-filled ciabatta and rock-heavy, fiber-rich German "dreikornbrot" bread stuffed with sesame and sunflower seeds make the case that maybe man can live on bread alone.

Not sure if the pastries are White Brick's too _ we've found that Jasons' staff members can't answer questions like "where's the bakery?" and "which of these are by White Brick Oven?" Still, the croissant is buttery-lovely, the guava tart is flaky-fruity and the custard roll is creamy-dreamy.

Artisan muffins? Why not; the one here tastes terrific, with an easily discernible cinnamon aroma emanating from a fresh-tasting muffin brimming with fruits and seeds. Equally addictive: Jasons' soft-baked double-chocolate chip cookies, oozing with dark richness.

And of course, every trip to Jasons Food Hall finds us falling for Pierre Ledent's Belgian imported macarons: some flavors sell out really fast, so whenever you see the balsamic vinegar, olive oil, cinnamon, coconut or vanilla-and-strawberry varieties, buy 'em if you can.
Main entry on Pierre Ledent: May 26, 2012.

White Brick Oven @ BSC,
Bangsar Shopping Center, Kuala Lumpur.


An Hour A Day Siew Yuk Stall @ First Garden, Ipoh

Apparently yes. ONE hour from 2.30pm-3.30pm on their peak days (weekends/public holidays), and slightly extended operating hours if youre lucky. I am not going to hide the fact that this was my FIRST time eating the legendary roast pork on the spot from this stall named Chee Kong Roast Pork; or better known as First Garden Roast Pork Stall.

If you remember somehow, a shave more than two years ago, I tasted their unforgettably crunchy, juicy and heavenly roast pork (siew yuk in Cantonese) at the Ipoh Hawkers Fest back in Dec 2009. The small slab of meat costed me more than RM10 but was memorable for the fact that the crackling pieces of well-marinated, and perfectly roasted pork got me hooked.

And can you say FINALLY? Read on for more information about this insanely famous stall.

This was a vow we made since a year or two ago. Both Jason and myself have never patronized this stall before. Shame on us? Hehe cut us some slack, will ya? At least this review is eventually out before my 5th year of blogging!

Anyway, back to the story at hand. Knowing full well that the stall could be swarmed by hungry gluttons eager for a bite of crunchy pork, we put on the smart alecs caps and reached 15 minutes before 2.30pm; when the stalls supposed to start business.

Lo and behold . there were already more than 10 customers queuing up!

Thankfully, you only need to be in line had you decided to take away. For eat-in customers, we have the privilege of order at the stall, then grab a seat and order ourselves a drink or two (they serve Wan Tau Long too, by the way). The wait was not terribly bad; as the team of workers manning the stall engage in a well-delegated production line, with the head of the group hacking/chopping away at the freshly roasted pork (huge slabs of them layered with a beautiful mahogany-golden brown skin), one lady packing the rice and meats, while two others serve the customers who are dining in. A few others kept the flow smooth by picking up the trails and tying up loose ends.

We omitted the Char Siew (caramelized roasted pork with sauce) and Siew Cheong (roasted pork sausages), in favour of the roast pork (I picked the Siew Lam or roast pork belly for obvious reasons balanced fat, lean meat and crispy skin!). We ordered a plate of oiled rice tainted with a yellow hue to go along with the meats. The sauces came in two varieties; one being the conventional garlic-laden chili sauce while the other resembled the Char Siew sauce which was sticky, sweet and a little oily.

The roast pork was good. Better than most stalls out there, I believe. Yet, I could not help but feel that the quality has dwindled compared to the time when I had these at the hawker fest. Irresistibly crunchy skin? Checked. Balanced layers of fats and lean meat? Checked. But the marination was a bit off; some parts were way to! o salty while the others lacked flavours and had to be smothered in the sauces. Could be a QC issue, and judging from the immense support (just look at the line forming by 2.30pm in the last picture!), clearly they still stand heads and shoulders above the competition when it comes to roast pork in Ipoh.

What do YOU think, my fellow Ipoh lang?

FIRST GARDEN CHEE KONG ROAST PORK STALL
Kedai Kopi First Kwong Chow
Lorong Taman 11,

Taman Pertama, 30100 Ipoh, Perak
Tel No : +6012-523 5223, +6012-522 8719
Opens from around 2.30pm onwards daily except Mondays.
Google Map to Chee Kong Roast Pork
GPS Coordinates : 4.599012,101.058038

*The other stalls that I have reviewed are Bercham Wong Fee Kee and Sun Yeong Wai. It seems that Simee market has a truck that sells pretty good roast pork too. In Ipoh Garden East; theres a corner coffee shop named Taman Timur Baru on Jalan Perajurit that houses a roast pork stall thats related to Berchams.


Food Styling and Photography Workshop in France

food styling photography workshop france tartine gourmande beatrice peltre

A picnic in the garden

THE ORIGINAL IDEA behind finding ourselves in the south of France in May for our food styling and photography workshop was to enjoy beautiful weather and time outside. Both Lara and I dreamed about it. I had traveled to the Languedoc-Roussillon region before and felt comfortable with it. I kept memories of the scenic Canal du midi with its plane trees, poplars, and barges; luscious markets; and generous sunny days with an everlasting feeling of being on vacation.

I found the area and landscapes as attractive as I remembered them. Even better in fact when, on the day of my arrival, I was able to catch sight of fields of gorgeous bright red orange poppies tossed by the wind along the way. A perte de vue.

I wasnt the only one to have noticed. We need to take pictures of the poppies! was one of the first things Lara and I told each other after we hugged and met at the chteau.

It was simply breathtaking.

But the weather.was another story.

Who could have imagined that being where we were at that time of year, wed feel cold and wet, and that the wind would never stop to blow?

food styling photography workshop france tartine gourmande beatrice peltre

food styling !   photogra  phy workshop france tartine gourmande beatrice peltre

Styling and PhotographingMarta at the vineyards

I suppose that, in a way, this unfortunate twist in our well-thought plan has now created a story that I now find funny. While we were feeling cold in the south of France in May, my parents who live in the French countryside in the northeast were telling me that they basked in the sun, enjoying meals in the garden.

BUT THANKFULLY, despite the rain, cold and wind, we still had a wonderful time. Because truth being said, Lara and I were surrounded by a pretty incredible group of people.

So there you are.

We had the privilege to spend four days with a group of twelve students that had traveled from every corner of the globe to learn more about food styling and photography.

So we styled and photographed and talked about camera and light. We visited a few markets and traveled to hills nearby to see a vineyard and taste wine. We shared stories and laughed. We ate inspiring foods and drank wine.

food styling photography workshop france tartine gourmande beatrice peltre

food styling photography workshop france tartine gourmande beatrice peltre

Leigh and Sandy focusing
Martas beautifully styled breakfast egg

I want to let my images show you what we did and what we saw. I want them to tell you the story of our intense food styling and photography workshop in Ventenac with a spectacular group of people.

Lara and I a! re lucky to have been given the opportunity to teach them all.

AND I feel lucky to have teamed with Larabesides being friends, we work well togetherand to have been in France.

Les coquelicots, jolis, jolis!

Students at work

food styling photography workshop france tartine gourmande beatrice peltre

food styling photography workshop france tartine gourmande beatrice peltre

On the last day, I took a bike ride after lunch to the field of poppies. WHAT I DIDNT EXPECT was to find myself face to face with a young girl horse riding with her two dogs running by her side. That moment with her and me alone in the poppy field felt completely surreal and magical. She looked intrigued by my standing there with my camera, and I just could not believe how lucky I was to have found her sitting on her white horse.

The sun was finally back on the last day! So we drove to the neighboring village to visit a market where we purchased beautiful produce that our students used to prepare and style a gorgeous picnic lunch. I was really inspired by the amount of creativity that came out of them!

The market

Beautiful pavlova styled by Marta and Paula

The girl, the white horse, and the poppies

SO YES, perhaps the weather was not favorable. For sure, we all wished it had been warmer and sunnier. But in the end, we made do. AND I REALLY felt lucky to be in my country to share this workshop with Lara and such talented people.

We could not have wished for a more amazing group.


You can check out more about the workshop by rea! ding the stories written by Sandy, Magdalena, Leigh, and Lara.