Pepperidge Farm, Good Taste, Health and Spirit

Another great discovery, from the other side of the planet this time. Straight from Connecticut, a family business born from the heart and passion of Margaret Rudkin, also one of the best business leaders of her time.

I'm sure you'll like her story, and her cookies even more...

Margaret was a 40-year-old-mother of three young sons, living in Fairfield, Connecticut on a beautiful property called Pepperidge Farm—named for an ancient Pepperidge tree that grew there. The Rudkins had moved into Pepperidge Farm in 1929—the same year as the great Stock Market Crash. The Rudkins faced many challenges during the Great Depression—but as parents, one of the most difficult challenges was dealing with the severe allergies and asthma of their youngest son, whose condition made him unable to eat most commercially processed foods.

Based on the advice of a specialist, Margaret put him on a diet of fruits and vegetables and minimally processed foods. Then one day Margaret decided to try baking him some all-natural stone ground whole wheat bread with vitamins and nutrients intact. At a time when puffy, aerated white bread dominated the market, many skeptics—including her son’s doctor—didn’t think it was possible to bake nutritious bread that was also delicious. Margaret proved them wrong.

Pepperidge Farm Cookies and many other stuff that any great parent should store in a old school, perched on a highest shelf
http://tinyurl.com/4ng89k4

Tips - KOMMUNEST YOUTH

Few years ago I would spend so many hours at KOMMUNE Cafe, one of the nicest place you can imagine in Shanghai for: early breakfast, brunch, lunch, coffee, afternoon tea al fresco, dinner, a traditional Ozzie BBQ, and early evening drinks... yeah only that...

I opened my first creative agency (Shanghai Art Studio) right next to KOMMUNE and I would probably spend more time there than in my office. No matter how cool this one was I would just not resist the call for a coffee, a lasagna, a huge piece of lemon tart or a giant hot chocolate. It was some years ago and I've never imagined I would eventually be married with children... and that one day my daughter would enjoy the very same hot chocolate.

Now we enjoy going to KOMMUNE together and it seems that she's inherited her old man's tastes.

Kommune Cafe (Shanghai, PRC):
Taikang Area
Lane 210 Taikang Lu, near Sinan Lu
田子坊泰康路210弄近思南路

For Kids - ICHIDO Birthday Cake

I haven't been a very good dad this year as I haven't planned my daughter's cake enough time ahead. Eventually there was only very few option. ICHIDO was the only solution for a last minute pick-up. My daughter chose from their catalog. She had the choice between half a dozen shapes and theme cakes but went for the Formula 1 (that's my girl!!). Sponge cake, a lot of cream in huge quantity, about 70USD... Tasteless and it didn't look too much like a car to me... Next year I'll arrange something better, sorry baby.

Ichido Bakery (PRC):
http://www.ichido.com.cn/

Taming the Noodles, a Dough Story

When you were a kiddo how many times did you wander where were pastas from? Usually they go together in the same group of highly appreciated kid dishes together with potatoes and rice. So potatoes grow in the ground, rice under water, and pastas? Well... I didn't have a very clear idea about it till I visited some of the world most amazing pasta houses in Italy 10 years ago. Pastas don't grow on trees. Surprise! They're "just" dough... D'Oh!

Dough? You mean like bread, pizza, and... dumplings? Oh, I see... So Pastas never come on Earth as a food gift from God, you don't seed them? Good I haven't tried to hard growing penne in my backyard.

So Pastas come from dough, and it is funny to think about how many people eat Pastas (billions) and how few knows the secret of their making.

The same way I visited factories and traditional handmade manufactures in Italy last Century, and with the same curiosity, I was granted access to one of the best Chinese restaurant in Shanghai, "SOAHC", in Xin Tian Di, for a private lesson of noodle making. And yes, it all started with dough.

I should thank my dear friend and owner of several restaurants in Shanghai, Ping Ping CHAO-NUGERON thanks to whom I discovered the behind-the-scene and met some of her amazing Chefs. I had really no idea what it takes to sculpt these noodles, a perfect dough, the perfect hands, the perfect move, the throwing in the air, result of years of practice. Well, after all, there is something divine about Pastas.

Soahc
South Block Xintiandi
House 3, Ln. 123 Xingye Lu (Madang Lu)
Shanghai, China 200021
6385-7777