[VIDEO] Toronto’s Rhyming Chef, Philman George

Philman George aka The Rhyming Chef

Creative, Positive, Magnetic – Chef and Emcee
Philman George aka The Rhyming Chef takes the elements of Hip Hop Culture and fuses them with Culinary Arts. This veteran Emcee and professional Chef has several internationally broadcasted cooking & lifestyle shows including The Rhyming Chef Barbuda and Food & Drink TV. He also holds a diploma in Culinary Management and has a Red Seal, which certifies him to cook anywhere in the world. His skills have taken him overseas to Australia and the Caribbean where he usually resides during the cold winter months. When he’s not traveling the world or performing his craft live on stage, he can be found cooking up a storm at the prestigious Mississauga Golf & Country Club. For more info visit his website www.therhymingchef.com

If only all of highschool  were taught this way.

[AUDIO/VIDEO] Former Anti-GMO Activist Says Science Changed His Mind – NPR. Why Vilifying MONSANTO without perusing all the facts may not make much sense.

This post is not to claim that Monsanto is a force of good. I recognize the worry, the fear, the consternation of the many who profess antipathy for the actions of this corporation. I am not a supporter of Monsanto’s business practices nor am I on one side or the other on GMO. I remain agnostic. It does concern me however that so many are online today willing to help perpetuate ignorance and irrationality. A healthy debate and discussion in my opinion takes into account multiple perspectives and is not merely an opportunity to spread dogma. Monsanto, as with most human endeavour, possesses both positive as well as negative attributes. In the paranoid hysteria of the Internet today, it is portrayed as though Monsanto and GMO food technology is merely in existence to inflict pain and wreak havoc.  For these reasons, I sought to extract  some unbiased, neutral, perhaps surprising facts about this emotional issue.



All Things Considered

First Broadcast: January 20, 2013


“For years, British environmental activist Mark Lynas destroyed genetically modified food (GMO) crops in what he calls a successful campaign to force the business of agriculture to be more holistic and ecological in its practices.

His targets were companies like Monsanto and Syngenta — leaders in developing genetically modified crops.

Earlier this month he went in front of the world to reverse his position on GMOs.

At the Oxford Farming Conference in Britain, Lynas apologized for helping “to start the anti-GMO movement” and told his former allies to “get out of the way, and let the rest of us get on with feeding the world sustainably.”

He spoke to Jacki Lyden, host of weekends on All Things Considered, about his change of heart.”



In defense of Monsanto

Science Editor
Published On January 16, 2013

I want to talk about something today, and I hope that it does not result in my office getting burned down. But I work in a basement, so I guess its not that much of an issue. Genetically modified crops — devil incarnate or world savior? Solution to the hunger problem, or a capitalist venture? Each of these holds a little bit of truth, and I want to explore a side of the debate that isn’t normally discussed in the press — GM crops as the good guys.

When talking about genetically modified crops, Monsanto is, for the most part, the centerpiece of conversation. Debates, if they can even be called that, are riddled with hearsay, rumors, myths, “I read this” or “I heard that.” It seems to me that most people simply have absolutely no idea what they are talking about. And those who do have some knowledge on the subject are focusing on all the wrong things.
As bad press and political heat goes, Monsanto is on the sharp end of it more often than not. The “liberal” media paints Monsanto as a mean, heartless company, set on destroying any and all competition.
So Monsanto has some rather shrewd business practices … all successful companies do. They have some of the most consistently stable stock prices on Wall Street, and have earned massive investments from both Bill Gates and Warren Buffet. So what is it about Monsanto that the public finds so appalling? Most of the arguments I have heard against this company are that Monsanto destroys the small farmer. While many small farmers are bankrupt by lawsuits with Monsanto, it is merely the result of Monsanto defending its intellectual property … to the death.

Monsanto makes a large percentage of its money from licensing patented genes to other companies. They have contracts with Dow Chemical, Syngenta, Novartis and many others. Monsanto is truly ruthless in its negotiations when licensing out its patents, and it should be. Continue reading

MYTH: Europeans do not eat dog (or cat)

Braised or roasted, sir?

France is shocked by the news that a man has been caught eating his dogs. But why are we so horrified by the idea of cooking our pets? Matthew Fort investigates

Matthew Fort

Friday 26 May 2000

Earlier this week Jean-Louis Lacoste was fined £300 in France for eating an unknown number of the dogs in his care. Sadly, the reports in the newspapers here told us nothing about how he cooked them. Did he, for example, braise them with soy sauce, sugar, fermented bean curd, dried bean curd, water and rice wine to make the classic Chinese dish of hon tsao go zo (red cooked dog)? Or did he favour the Hawaiian style of spatchcocking them and grilling them on the barbecue with sweet potatoes?

Of course, it could never happen here. In a country where a large number of people will take direct action on behalf of veal calves and mink (although not for the less appealing battery chickens or farmed salmon), Lacoste would probably have been lynched by a mob of Barbara Cartland lookalikes long before he got to court.

It’s many years since dog and cat have been on the menu in the western world, with the exception of aberrations such as the Swiss gedörrtes hundefleisch (dried dog meat) and the Spanish recipe caldo de gato Extremadura (Estremaduran cat stew in which the feline is cooked in white wine with bay leaves and thyme and served with broad beans, carrots, turnips, potatoes and onions). But this wasn’t always the case.

At the same time that the Greeks were debating the shape of political institutions and the transmigration of souls, they were also partial to a spot of dog. Indeed, Hippocrates recommended dog or puppy flesh as part of a health-giving diet. But subsequently their position as our most favoured domestic companions, frequently with human qualities ascribed to them, has created a taboo against eating them almost as powerful as that of cannibalism.

There has never been the same prohibition in other parts of the world against eating dog or cat. The Mexican hairless dog was a prime food source for the Aztecs. In his landmark work, Unmentionable Cuisine, Calvin W Schwabe lists 10 recipes for dog and four for cat, covering China, Ghana, Hawaii, Burma and the Philippines, as well as those from Switzerland and Spain already described. He fails to mention Korea, where there is a fine tradition for eating dog (indeed, there is said to be a Korean restaurant in New Malden where you may be served dog if you ask for it politely), and he only touches briefly on the Filipino passion for dog, which is so great that the government had to control the consumption after several people contracted rabies as a result of eating rabid animals. Continue reading


Monday, May 14, 2012

There’s no doubt that exercise burns calories. So why has study after study found such modest average weight loss even after subjects follow relatively vigorous, well-designed exercise programs?

The usual answer is that you unwittingly eat more to compensate for your workout. That’s partly true, but it skims over a vital detail: Few of us are “average.” Break down the study results, and you find that exercise is highly effective at melting off pounds for some people, and ineffective for others. Scientists are now teasing out the factors that explain these different responses – and poking holes in weight-loss plans that promise one-size-fits-all success.

“There’s currently a strong interest in identifying ‘behavioural phenotypes’ within the obese population so that treatments can be more specifically targeted,” saysGraham Finlayson, a biological psychologist at the University of Leeds. “This is the case for exercise, food, diet, pharmacologic and surgical approaches.”

The wide variability in response to exercise is shown clearly in the results of a 12-week program of supervised exercise, published in a review co-authored by Dr. Finlayson in the British Journal of Sports Medicine last month. Although the intensity and duration of each workout was the same for all 58 subjects, some lost more than 10 kilograms while others actually gained a small amount of weight – opposite extremes from the average loss of 3.2 kilograms. Continue reading

[VIDEO] Yak Blood Drinking Festival – Mustang, Nepal

 A Hindu who refuses red body fluid from any bovine ought refuse white body fluid as well–the darn thing doesn’t DIE. We blood-let ourselves in some cultures. It’s a great ethical-vegetarian compromise! The future of ethical foods–free range blood sausages. Mmm, protein!

– rudhro

Officially Selected in the 6th International Film Festival Rural Arica Nativa 2011, CHILE.

Festival of drinking fresh blood of Yak to cure diseases, like gastritis, is being celebrated in Nepal’s north-west district Mustang.

The festival is celebrated twice a year during April-May and July-August by local people.

Some 5-10 glasses of Yak blood is taken out by piercing its neck and drunk without killing the animal.

It costs around Rs 60 to drink a glass of Yak blood and people drink instantly before it freezes.

More videos by Director Chetan Raghuram


The yakBos grunniens or Bos mutus, is a long-haired bovine found throughout the Himalayan region of south Central Asia, theTibetan Plateau and as far north as Mongolia and Russia. In addition to a large domestic population, there is a small, vulnerable wild yak population. In the 1990s, a concerted effort was undertaken to help save the wild yak population.

Truth about potato chips revealed: Baked is not better than fried



November 8, 2011

Are you one of those who browse the snack rack at your local convenience store looking for those “healthier” baked potato chips as opposed to the artery-clogging fried variety?

If so, you may be wasting your time.

Reports from the United States confirms that baked chips — although featuring a lower fat level — have high levels of acrylamide, a cancer-causing and potentially neurotoxic chemical.

It’s not an additive but is formed — as a general rule — when food is heated enough to produce a fairly dry and brown/yellow surface.

The research supports work in Canada and other countries that point to the chemical as being a concern. Continue reading

Potatoes bad, nuts good for staying slim, Harvard study finds

By Rob Stein, Wednesday, June 22

Everyone knows that people who chow down on french fries, chug soda and go heavy on the red meat tend to pile on more pounds than those who stick to salads, fruits and grains.But is a serving of boiled potatoes really much worse than a helping of nuts? Is some white bread as bad as a candy bar? Could yogurt be a key to staying slim?

The answer to all those questions is yes, according to the provocative revelations produced by a big Harvard project that for the first time details how much weight individual foods make people put on and keep off. Continue reading