The debate on the safety of genetically modified foods has lasted for decades, so what's the big idea? For decades, we have been gentically-modifing organisms, creating nutrient rich foods such as kale and squash but many people are still anti-GMO. Some people don't eat foods that are genetically modified because they believe it is unnatural and could cause heath problems. Ninety percent of scientists believe that GMOs are safe, so why should we have to label GMOs and why do some people stay away from them?
Before we dive into the debate, ask yourself what is your stance on the issue or do you really know what GMO stands for? If you don't know what GMO stands for, it stands for genetically modified organism. Usually this means that an organism is genetically altered through scientists adding genes to an organism that code for a desired trait. By genetically modifying something we can add vitamins and nutrients to something as simple as a peanut. In fact my great grandfather, in his lifetime, began to research ways to modify the peanut to have lots of nutrients for a low price on the market. His goal was to use this peanut to end world hunger. So while we worry about genetic modification causing cancer or disease, we forget that GMOs could help save the world.
One big issue surrounding the GMO and GMF debate, is should companies label whether their products as containing GMOs clearly on the front of their package. Although it is a small complaint, it is a big deal to some people but is seemingly easy to fix. If GMOs aren't so bad then why don't brands just label GMOs on their packaging? There is a GMO law being implemented about labeling but with the power and money of big corporate brands it may be hard for the law to fully take.
To take a look at actual GMO labelling myself I went to Ralph's and explored the bread isle. The brands Simple Truth Organic and Dave's Killer Bread stand out as non-GMO breads proudly reading so on the packaging. Other brands such as Orowheat, Western Heart, Natures Harvest, Wonder Bread, and Sara Lee don't claim to be non-GMO but, they pride themselves on no artificial flavors, colors, or high fructose corn syrup. So does this make up for them being non-GMO? Some people say to avoid Sara Lee, a seemingly healthy bread, at all costs because the ingredient list goes on and on and is filled with GMOs. Let me know in the comments below if you think that GMOs ruin the "healthiness" of a food. Non GMO or containing GMOs always read the label on your bread if you are looking to find the healthiest bread for you.
After researching GMOs, I would like to believe that they are safe. Though, I will limit my intake of them because they are frequently used in prosecced food. GMOs could help save the planet but we still need to do more tests to see the longterm effect of GMOs on the environment and the human body. What's your stance on GMOs? Have a tasteful day!
P.S. I recommend you check out this youtube video by Jimmy Kimmel revealing how much we really know about GMOs:
What's in your bread of choice?
Nothing is better than fall in New York City! I was lucky enough to visit just a few weeks ago. Here's a glimpse into my trip!
Hello foodies and lovers of food! Welcome back to Holy Guaca- Lola. Todays post will be a little different than most of my posts. Currently I feel that I am going through a blogdentity crisis, like an identity crisis but about my blog, and since you all have been here along my blogging journey I want to share my thoughts with you.
Food has been my passion for as long as I can remember but as I grow older my passions are shifting. Writing just about food lately has felt forced and not fun anymore. I love to write but I am feeling not as passionate about just food writing. Recently, one of my passions has become helping the community and making change for the greater good. Another one of my passions is traveling. While I love writing about food I feel the need to incorporate some of my new passions into my writing. This may mean that Holy Guaca-Lola will go under construction. As I discover who I am I want the things I create to tell something about who I am. I will still want this blog to be mostly about food but I want to find a way to mix my new passions of traveling and activism into my food blogging. What do you think? What types of things do you want to see on the new Holy Guaca-Lola? Thank you for sticking with me on this journey! Have a tasteful day!
Recently, I visited New York City where I experienced an amazing and truly unique "fenture" (food adventure) and learned to love things that I thought I wouldn't like. One of the most unique and fun places we went to was an incredible soft serve ice cream place called Taiyaki--the fish-shaped, waffle cone and soft serve dessert cafe that has us all wondering about if the ice cream tastes as good as the pictures look. I can confirm that I was blown away and extremely happy with this amazing ice cream. When we walked into the store there were excited milenials everywhere and even little girls dressed in tutus and unicorn horn headbands. Everyone was packed into the small box and jumping with excitement. My dad and I had walked through the breathtaking and art gallery filled SOHO in anticipation, and when we were handed our gourmet cones our day was made. I ordered a regular red bean filled cone that had a swirl of vanilla bean and strawberry soft serve topped with unicorn glitter, a horn, and ears made out of sugar and cookies. The strawberry and vanilla together was a creamy refreshing treat after walking through the New York heat and the slightly warm fish cone tasted like soft and crumbly sugar cookies with a thick and chunky sweet paste at the bottom. Although I am not a fan of red bean, I tried my dad's black sesame cone and accidentally got a bite of red bean that complimented the black sesame's cookies and cream like taste. We were both really impressed! Get ready for more yummy in New Yum City!
Cerritos, a culturally beautiful and inviting gem in the big area of Los Angeles. A lot of the time I blog about bigger and more drawn to restaurants. This post is about the hidden and very visible gems of Cerritos and its welcoming center for all races. Being of Indian/Asian decent I have seen that not many cities have as much of a diverse population as Cerritos, I believe that this is important to be recognized when so many races are currently being shut down and torn apart. I believe that food can be a peace keeper and a force of love that tells a story. As you are reading through these many gems of this multi-cultural city, I would like for you to think about how food has made you feel at peace in a world of war and hate.
A place to find all things ube in the most creative ways, Cafe 86 uses the amazing ingredient of ube, a purple yam, and makes it a indulgent sweet! The cafe features things such as ube pop tarts, ube flan cupcakes, an ube butter bar, and so much more! The Ube pop tart came with a beautiful dark purple drizzle that tasted like frosting that comes on sugar cookies. The filling is a sugar sweet paste wrapped in a buttery and almost pie like crust. The pop tart did not even need to be warm to melt in your mouth because of its perfect moistness. The ube flan cupcake was unreal and completely unexpected and amazing. As my dad put it, "it tasted like lucky charms marshmallows." It seemed like the cupcake was what a candy store would taste like. The ube butter bar was extremely rich and buttery smooth. It was almost like an ube cheesecake bar. I was amazed by the smooth texture on top of the rough graham cracker crust.
Filled with Thai, Vietnamese, Chinese, Taiwanese, and Phillipino bakeries, the city of Cerritos pops with culture in all the most unexpected places. You can find unique flavors of coconut, jackfruit, matcha, ube, and even beef in pastries that tell stories. Stores are filled with native Cerritos community and people, like myself, who are curious about ingredients that aren't usually found in American cuisine . The demographics of the city say that Cerritos is 61.9% made up of the Asian community, 23.1% white, and 0.3% native Hawaiian or Pacific Islander. When exploring Cerritos my dad came upon a coffee/pastry shop called Kape Republik that he went to with one of his very close friends with and was amazed. He took home an ube crinkle for me to try and I was speechless. Not only had I not ever tasted ube before but I had also never head about it or known what it was. Ube is a purple yam or a root vegetable that is usually found white on the outside with a bright purple inside. It can be mashed and transferred into all types of food.
On July 30th both my dad and I decided to visit the coffee shop to try even more. We started out by trying a pastry called baked turon roll. After some wikepidia-ing we found out that a turon roll was a pastry filled with sliced banana and jackfruit that had been rolled in brown sugar. The crust of the pastry was crisp but also flaky and the banana was smooth and was complimented by the sweet jackfruit. The jackfruit almost reminded me of a date, it added sweetness and made the pastry even better.
Next we tried the baked ube roll that was sadly disappointing. It had the same crust as the turon roll, but without the sugar, and was filled with a very mild ube paste. The top was covered in coffee tasting coconut.
The third pasty we tried was called a beef bomb was THE MOST AMAZING THING! It was extremely fresh and flavorful and was filled with potatoes and beef, it was almost like a phillipino version of Porto's potato balls but taken to a new, even more amazing level. If you are ever to come to Kape Republik I recommend that you order 1,000 of these.
Right after trying the beef bomb, the very kind owner's mom came over with two ube brownies she told us to try. I took one bite and my mind was racing with happiness and excitement. The brownie was perfectly baked to where it seemed both unbaked and baked. Your teeth sink into the brownie and a bold sugary-sweet flavor fills your mouth. This is another must have when visiting the coffee shop.
To finish this incredible place off, we had another ube crinkle that was melty with a perfect doughy textured a slap in your face sweetness. This is a definite must have for all adventurous food eaters. Kape Republik perfectly represented the diverse and beautiful city of Cerritos. Have a tasteful day!
The Museum of Ice Cream, a walk through a magical and aesthetically pleasing, Instagram worthy building that has small treats for everyone. Although the building is artful and extremely creative, I did not learn anything from the museum except that ice cream is best when it is a hot day with no AC. First walking into the building we were happily surprised by the pink bricks and pretty walls. Its funny how the Museum of Ice Cream had no AC. The first treat we had was a small scoop of coulhaus mint chocolate ice cream. The ice cream was soft churned and surprised you whenever you caught a bite of a chocolate chunk. The next room amazed us with the pop of yellow and pink from the bananas that were strung from the ceiling. Next, we went into the mint room where fresh mint was growing in pretty blue green planters. In this room we tried our favorite treat from the museum, mint chocolate chip mochi ice cream. The ice cream had a soft doughy rice paste around it and the inside was filled with perfect mint chip ice cream that melted in your mouth. As we wandered through the building we ran into nice staff who told us about the treats we got and how they were made/what benefits they have. The third treat we had was pitch black charcoal cookie dough. The dough had a very obvious vanilla-y taste and was fluffy like it was freshly mixed. The cookie dough also came with the benefits of whitening teeth and antioxidants. We traveled into the sprinkle pool room and immediately threw our shoes off to jump into hundreds of thousands of plastic sprinkles.Your body seemed to comfortably sink if you sat down in the pool and your clothes filled up with sprinkles. In the final room there were a few ice cream related games and a swing that made the room look like an ice cream playhouse. Here, we tried the ice cream and pancake sandwich. Don't get me wrong the idea was genius, but the pancakes had an artificial and off taste to them. We were a little disappointed by the lack of chocolate ice cream but happy about all of the other cool things. We left the museum with smiles on our faces and sprinkles in all the nooks and crannies possible. Have a tasteful day!
Welcome back to Holy-Guaca-Lola! Long time no see! A few months ago I visited a restaurant that turned my life around and made my take on food have more range and depth. I was captured by the idea of what it means to taste and how what we taste changes our perspective on food. At Otium right when I took steps into the building I was amazed by the beauty of the restaurant. Since we got to the restaurant earlier than our reservation we ordered drinks and I tried the cold brew matcha. The matcha had a deep flavor and left me smacking my chops! Although I did become very hyper! Before we sat down the pastry chef Alison noticed my excitement about the restaurant and introduced herself to me before offering to buy me one of her signature sundaes! The staff was absolutely amazing! We started off by ordering an "amber jack" which was a tangy coconut lime fish. The fish came beautifully on the plate with perfect dollops of a sweet coconut cream. We were blown away by the intensity of the flavor in such a small bite. For our next small plate, we ordered the falafel (which is better than any falafel you'll ever taste in your whole life).It had a crispy outside with a soft inside. In the dough, there was a hint of olive that complemented the spicy yogurt sauce perfectly. Next, we tried the bucantini which was lathered in a crab cream sauce with house made pasta for a good chew. I was impressed with the complexity of the dough used for the pasta and amazed by the flavor of buckwheat it gave off. Still impressed, we tried the pork pibil, this dish had a spicy and grainy mole with onions and persimmons. The pork had a beautiful blackened edge and a sweet persimmon sauce. Thanks to the incredible and generous pastry chef Alison I was presented with some incredible desserts including cream puffs with coffee cream and a maple ice cream sundae. The cream puffs were absolutely unreal with a crunchy outside and heavenly, soft whipped cream. The sundae included flavors of pecans and maple with a soft and fluffy ice cream. Our server Jonathan was amazing and such a good food advisor. At the restaurant, once they heard I wanted to write a blog post about the restaurant, I was taken on a tour of the whole kitchen and restaurant (I know right, super awesome) where I learned all about the process of creating the food. They use a stone oven and grill for preparing all of their meats and even have a rooftop garden where they grow their own micro greens to use in dishes. Overall, this restaurant blew me away and I am confident that it is the best restaurant in LA! Thanks for reading! Have a tasteful day!
Truffles. Cream Puffs!
Next to the beautiful Broad Museum!