Before you dig into that delicious slice of pecan pie, have you thought about the retail cost of pecans? The American Farm Bureau Federation (AFBF) estimates the cost of Thanksgiving food has increased by 13%. In order to really enjoy your feast with your family and friends, be sure to take food safety precautions like thorough hand-washing and correctly measuring the temperature of your turkey. Get the full scoop in this Thanksgiving theme issue. Enjoy!
November 1, 2011
The Menu
The Cost of Thanksgiving Dinner
Before you dig into your delicious Thanksgiving dinner, take a minute to think about the retail cost of each ingredient. Farm commodities are higher now compared to last year because of poor weather affecting crop yields. The American Farm Bureau Federation (AFBF) estimates that the price of a classic Thanksgiving meal has increased 13%.
In fact, the average price of a 16-pound turkey is now $21.57. "Turkey prices are higher this year primarily due to strong consumer demand both here in the U.S. and globally," says AFBF senior economist, John Anderson.
According to Anderson, "Although we'll pay a bit more this year, on a per-person basis, our traditional Thanksgiving feast remains a better value than most fast-food value meals, plus it's a wholesome, home-cooked meal."
How much is that slice of pumpkin pie? For most, it is priceless. Click here to view the average cost of a Thanksgiving meal over the past few decades.
Pecan Prices on the Rise
Will Grandma still make her famous pecan pie at Thanksgiving? Jeff Worn, Vice President of South Georgia Pecan Company, states that pecan prices have steadily increased since 2009. Click here to find out what is causing the rising cost of pecans.
Turkey Time
According to the National Restaurant Association, an estimated 14 million Americans will choose to eat their turkey, mashed potatoes, and pumpkin pie at a restaurant this year. What are the top reasons?
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31%: Convenience, no cleaning or cooking
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22%: Traveling, unable to cook
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15%: Prefer to celebrate at a restaurant
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15%: Dining companions' preference
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12%: Do not have the accommodations to host Thanksgiving
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5%: Unknown
View the full article here.
A Thanksgiving Tradition... Food Safety
By Tejas Bhatt, IFT Staff Scientist
A new survey by the American Dietetic Association and ConAgra Foods found that only 20% of Americans regularly use a thermometer to ensure the safety of turkey and other cooked meats. Some food safety experts have also discovered that a fair number of respondents are not telling the truth. Another survey published by the International Food Information Council (IFIC) Foundation found that more than half of the respondents never use a food thermometer, even during Thanksgiving!
As the holidays approach, memories of Thanksgiving traditions are evoked. As we begin to ponder over everything we are thankful for this year, let's not forget to be grateful for the health of our family and friends. Simple strategies like hand-washing and correctly measuring the temperature of the turkey can help ensure a healthy and delicious Thanksgiving for everyone. Remember, safety first! View the full article here.
The Famous Turducken
This alternative Thanksgiving recipe calls not only for turkey, but duck and chicken, too! Be sure to dedicate at least one hour to prep the dish. Click here to view the complete recipe instructions. Now, let's just see how many times you can say turducken before you get tongue-tied.
Glorious Side-Kicks
Would you like a sneak peek of some holiday side dish recipes liked spiced sweet potato pudding? Click here for additional recipes, courtesy of The New York Times.
The Specials
Something is Fishy
Clothing retailer Patagonia has plans to introduce a new item to its shelves this winter…salmon jerky. Patagonia will partner with conservation trust Skeena Wild where fishermen will harvest salmon using traditional equipment like dip nets and fish wheels. Store founder Yvon Chouinard is an environmentalist who is well-known for his eco-friendly outdoor attire and his utilization of raw materials. "For the same reasons I am in the clothing business, I wanted to get in the food business...which is basically to change the way things are done," says Chouinard. Click here to read the full article.
The Artist and His Food
What do bloggers at the Smithsonian magazine really think about the cuisine featured in artist Pierre-Auguste Renoir's painting, "Luncheon at the Boating Party?" Check out their comments here.
The Cheese Lady
"The cheese found me," says food sculptor Sarah Kaufman, a native from the cheese state of Wisconsin. "It's much more delightful than working with wood or stove. You can snack while you work." Click here to view Kaufman's latest creation carved from cheese.
Nominations for IFT Achievement Awards
IFT is now accepting nominations for the 2012 Achievement Awards, Marcel Loncin Prize, and IFT Fellows, which recognize individuals and teams for their remarkable contributions in research, applications, and service. To learn more about the nomination process and criteria, visit the IFT Awards and IFT Fellows websites. The deadline for Achievement Awards is December 1, 2011, and the Fellows deadline is February 1, 2012. For questions about the nomination process, please email awards@ift.org.
Wellness 12: Register Today
Wellness 12, taking place March 28–29, 2012, in Rosemont, IL., offers attendees a unique blend of unbiased perspectives, news about emerging trends, and information on how other organizations within the food industry are penetrating the health and wellness arena. Designed specifically for functions in R&D, brand management, regulatory compliance, sales, and government, the agenda is focused on helping professionals develop products that meet marketplace expectations, and stay current on consumer health trends. Multiple discounts, including group rates, are available. Register today!
Food Policy Impact: It's Not Too Late to Attend
This one-day event, held December 1 in Arlington, VA., is a unique opportunity for both industry and government professionals to engage in discussions around the complex policy landscape. Participants will learn from other organizations venturing into self-regulation and/or product tracing efforts, share best practices on how to comply with regulations that transcend borders, and get updates from expert speakers on the latest regulations impacting food safety and food labeling and marketing. A Pre-Conference, Add-on Short Course and Post-Conference Complimentary Webcast (inclusive with one Food Policy Impact registration) are also available. Register now.
Advance Your Career
Are you familiar with IFT's online Career Center? IFT provides insight and information to help advance your career in food science. The Career Center offers a listing of food science employment opportunities, salary data, and more. Visit the IFT Career Center today!
Help Shape IFT's New Mentoring Tool
IFT will soon be adding even more value to your membership! In the coming months, a new online mentoring tool will launch in the IFT Career Center. We'd like to invite you to help shape this program by completing a brief survey outlining what you would prefer in a mentoring program. This will be an exclusive membership benefit. Complete the survey by Monday November 28 by visiting the following link: http://www.zoomerang.com/Survey/WEB22DM8HCDFG6
The Side
College Bowl Trivia ...
The College Bowl is an annual food science quiz hosted by the IFT Student Association. Teams from universities around the country compete regionally for a chance to contend in the finals at the IFT Annual Meeting & Food Expo®. Test your knowledge with these sample questions.
Let's see how well you will do ...
Q1: A disease caused by a commonly occurring mold, Claviceps purpurae, growing on rye and other cereals is known as ergotism. What is the older nickname for this disease?
Q2: Name the three major parts of a cereal grain.
Q3: What is the term for the increase in volume caused by whipping air into ice cream mix during freezing?
Sandwich Time
How do you sum up all of the eclectic sandwiches from across the world? In a book, of course! Author Jon Chonko examines different sandwich ingredients in "Scanwiches." Take a bite and read more here.
Good Food Award Finalists
Can you name the 2012 finalists for the second annual Good Food Awards? Artisanal products like charcuterie, cheese, and pickled preserves are not only good food, but they are also made by companies who value sustainability and social responsibility. View the full details here.
Answers to college bowl trivia:
A1: Saint Anthony's Fire
A2: Endosperm, bran, and germ
Q3: Overrun