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World Nutella Day Rebranding

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Ferrari marked World Nutella Day in a special way – by launching a new brand campaign globally and giving The Moodie Davitt Report homepage a makeover.

World Nutella Day is February 5th.

Nutella-obsessed blogger Sara Rosso first came up with World Nutella Day in 2007 to celebrate her favorite spread.

Every year since, Nutella lovers have marked the day exchanging Nutella-themed messages.

Anyone can join in the fun with the hashtag #WorldNutellaDay. Twitters can tag @NutellaDay.

World Nutella Day also has a Facebook page.

The unique, fan-driven event has spread to Nutella users worldwide.

Ferrari has dedicated recent years to reimagining their brand experience and extending it to on-the-go offerings.

Ferrero announced a new Nutella platform dedicated to travel and retail. 

Ferrero will be working to make their brand more exclusive, innovative, value laden, and engaging.

Ferrero wants to delight fans across the world with more value.

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Why Mother Grains by Roxana Jullapat is the Cookbook of the Season

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All-purpose flour will always have a place in our kitchens, but Jullapat has made it easier than ever to cook with ancient grains. 

Roxana Jullapat’s buckwheat, sorghum, and spelt creations are not just delicious – they are quite easy to make. 

Roxana Jullapat co-owns Friends & Family, an L.A. bakery and her passion for brains is contagious.

Her insights about barley and buckwheat are nothing short of a revelation, and her enthusiasm is exciting. 

So, it was not surprising that I soon found myself rushing to the nearest bulk foods store to buy items like spelt flour, sorghum flour, and buckwheat. 

I even gave considerable thought to choosing between normal rye flour and dark rye flour. Ended up going home with both. Of course, cornmeal was on the menu.

Armed with my copy of Mother Grains: Recipes for the Grain Revolutionand my stash of whole grains, it was now time to get down to some cooking. 

Jullapat’s recipes were amazing and I loved preparing them. I was about to become a self-appointed ancient sorghum flour aficionado. 

Jullapat has successfully made ancient grains not only relevant to current food lovers, but also positively exciting. The fact that they have stayed the same for centuries only makes them charming. 

The cookbook Mother Grains is centred around eight kinds of whole grain. All of which you can find anywhere in the US. These grains are:

  • Barley
  • Corn
  • Buckwheat
  • Rye
  • Wheat
  • Sorghum, and
  • Oat

Jullapat’s recipes cover a surprising variety of uses for the grains. Imagine indulging in a cup of toasted barley tea, or some sorghum syrup. 

I was more interested in her ancient grain baked goods. They offered me a new twist to trusted recipes. The whole grains tended to give the end result a distinctly nutty flavour. 

It was a pleasure to make low gluten blueberry muffins with spelt flour. The flavour and nutrition were amazing. Even the streusel topping was more nutritious. 

Spelt made for better texture, deeper flavours, and all-round more interesting end results. This particular recipe was good enough to warrant making multiple batches of blueberry muffins. One batch was not enough. 

Some of the interesting recipes in Mother’s Grain include blondies made with barley flour. The resultant flavour is very malty and resembles cereal milk. 

The shortbread made from einkorn makes for easy cooking. The granola scones are more than worth the effort. The pound cake made from ricotta-cornmeal is positively heavenly. The recipes incorporate ingredients like cashews, sweet sorghum flour, health bits, and coconut such as in the Trouble Cookies. They kept me going during a camping trip. 

Ancient, whole grain flours need special care. Store them in the fridge to keep them from going rancid. Zip lock bags, or cambro can do. 

In Roxana’s own words: “You have all these spices. You have two, three options of breakfast cereals. Yogurts, you might have two or three flavours. It’s the same with grains. And with more raw material, there’s more potential.” 

While it may seem daunting to work with spelt flour, the truth is that these grains offer lots of versatility, health, flavour, nutrition, and of course fibre. 

Mother Grains is exciting to work with, but it offers a valuable education in food and empowers cooks to access a wider variety of grains.

Only a tiny number of wheat varieties is mass distributed to consumers, and Jullapat takes readers through the history of wheat as well as its environmental and nutritional aspects.

Buying heritage grains from smaller producers gives you an opportunity to not only support the economy but also support biodiversity and sustainable farming. It is an investment in the future. 

One of these producers is Skowhegan, Maine’s Maine Grains which sells milled organic grains and heritage grains. The grains they mill are all grown rotationally with complementary crops that help to balance soil nutrients. 

Buckwheat is one of the crops suitable for planting on nutrient depleted soil. It helps to restore the fertility of the soil.

Jullapat includes a buckwheat chocolate cake recipe. You will be enjoying a delicious confection as you contribute to a healthier environment. 

Sorghum on the other hand, is a hardy crop that grows even in dryer, hotter conditions and consumes less moisture. It also makes more efficient use of space than other crops.

Using sorghum contributes towards restoring grain farming in more arid areas and bringing back more sustainable agricultural practices. 

Perhaps the best reason to bake with these ancient grains is that they taste amazing. “Just buy a bag of flour. We’ll help you figure out what to do with it” says Jullapat.

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Food Trends to Watch out for in 2021

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I was certainly anxious to put 2020 behind me, and after going through Pinterest’s 2021 trend report certainly gave me a clearer picture of what 2021 might look like. So what is food going to look like in 2021?

“Pinners will experiment with new flavors, techniques, and cuisines at home,” says Aya Kanai, the head of Content and Editorial Partnerships at Pinterest. Here is what that means:

Flavor Rules

Pinterest predicts that people will be using spices more generously in 2021. More Pinners are searching for terms like ‘tomatillo enchilada sauce,’ ‘cajun chicken pasta recipes,’ and other search terms that betray a hunger for more spicy dishes. 

This coincides with Instacart’s prediction that people will be preparing more heavily spiced food in 2021.

More Varied  Charcuterie

People will be creating charcuterie boards for more than just meat and cheese. Dessert spreads, breakfast spreads, and other unique charcuterie board trends will be used in 2021.

We’ve already seen varied charcuterie boards in 2020 as people created hot cocoa boards and Halloween inspired boards. 

Top Chef Inspiration

Many people are no longer able to visit restaurants, but that does not mean that they don’t want to enjoy a restaurant experience. 

More people are going to be trying to hone their cooking skills in 2020 to prepare meals that look more like what they would find in a restaurant. 

A surge in Pinners searching for garnishes, gourmet food plating among other terms shows that more people are looking to recreate the experience of eating in a restaurant even as they dine at home. 

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What has 2020 done to your Grocery Shopping?

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2020 has been unlike any other year in recent times. 

Once in a while, I enjoy the pleasure of testing new recipes to see if they work just as well for normal people like me who are not trained chefs. 

The first time I tested a new recipe from a chef, I was totally nervous about it. I did not know whether I could pull it off, or whether I was going to waste my ingredients and disappoint the people who were going to taste it. 

Now, I test a new recipe every month. I choose a recipe that sounds delicious and will get me to do something I don’t usually do. The challenge is exciting. 

Testing new recipes has given me a chance to really think about the accessibility of different ingredients during this time of Covid. I used to go out of my way to find things like unique types of chile or fresh herb. Now I am more likely to order it online or Google substitute ingredients instead of going out in search of a hard-to-find ingredient. 

Even when you have the money to order unique ingredients and have them delivered to your house, you will find that the pandemic has made us all more conscious of what we are eating and how it gets to us.

I find ways to incorporate any leftover ingredients in the next meal, to avoid wasting it. Pumpkin left over from a pumpkin-tahini mousse pie, will probably find itself in a spiced chocolate pumpkin cake. The leftover tahini will probably end up in brownies or swirly loaf cakes. 

I wonder how other people do about recipe ingredients they haven’t worked with before. What happens when it is not stocked in your local grocery store? What if you don’t want to end up with unused portions that you can’t afford to waste? 

Even as we think about food ingredients, we need to remember how our purchasing decisions affect farmers in far off places like India, where farmers are marching to protest against harmful agriculture policies and unfair markets. Diaspora Co is a spice company that works with farmers in India to address this problem. 

Some restaurants within the US are doing anything they can to adapt to the realities of the pandemic; from selling groceries, to laying off workers (which 17% of restaurants have done). Restaurants are expected to continue laying off workers in the days to come. 

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