nickshanagher

Mark Bittman writes an excellent article in Time on How to Eat Now encouraging people to eat at home because it’s good for you, for your family and it’s far easier than you think. He challenges why so many people are eating “hyperprocessed food, the stuff that is correctly called junk and should really carry warning labels.” He believes preparing food should be a source of comfort, pride, health, well-being, relaxation and sociability for people. Something that connects us to other humans. The solution to the obesity epidemic he says is to do it yourself, eat meals and stop gaining 25% of our daily calories from snacks. Helpfully, Time prints a list of store cupboard basics so that you know what to stock for local shoppers who subscribe to the above ideas. Here are Mark’s pantry basics. How many do you stock? Spices and herbs ·         Salt and black pepper ·         Ground cumin ·  ...

and carrots too, says Time magazine in its December 1 edition, arguing that shoppers should forget what the foodies tell them. "Some of the tastiest and healthiest food around is also the lease expensive and most ordinary,"it says. Written by Mehmet Oz, professor of surgery at Columbia University, the article argues that frozen spinach is nutritionally similar to a fresh organic leaf spinach. The rise of foodie culture has venerated all things small batch, local farm and organic. "The fact is a lot of the stuff we ate in childhood can be good for you and good to eat if you know how to shop," he says. Knowing how to shop means the ability to read the label, which will tell you how frozen or canned food was prepared. Dr Oz is a big fan of the tuna salad sandwich and of ice cream! The problem with the latter is the amount consumed. And peanut butter - what you are often seeing is "a source of quality nutrition disguised at indulgent junk". Peanut butt...

As you can see from this photograph of PR girl Suzi Price standing in front of the doors, the new fridge freezer (the rooms behind her) at Palmer and Harvey's new Hemel Hempstead distribution depot is very large. Along with a team of trade journalists, I visited the newly refurbished depot last week after a £6.5 million fit out. Julian Streeter, managing director of operations for P&H, explained that this depot was an investment in capacity for growth. Its two depots serving London and the south east of England were reaching capacity. The Hemel Hempstead location to the north west of London was a great fit with his existing network of 14 sites around the UK. Between them they make 48,000 deliveries a week to everyone from Tesco to the local independent c-store. What may concern independent operators in the south east is that Mr Streeter, pictured here in front of the ambient storage in the 168,000 sq ft depot, says that growth in the south east is being led by the multi...

At an rsp of £3.49, this SFC product is doing well, rival suppliers say. Currently only in the freezer, there are reports of a microwave version for 2011. Southern fried fish is also available. My friend Deepak Tana says the product caught his eye but he does not do frozen in his six stores. I approached the company representative for a story but he did not want to leave the comfort of his chair. He has listings in all the major grocers. Well, perhaps the product sells itself. One to try.