Posted on 05.15.2012 02:00 by Kirby Filed under: BMW | sedan | UK | sports cars | special editions | BMW M5 | Cars | Car Reviews | BMW

Talk about the ultimate tease, right?

Long rumored to be in the pipeline, we finally have our first evidence of the highly anticipated BMW M5 M Performance Edition, albeit one that only lasts 32 seconds.

This video, which was released by BMW, is effectively the teaser before the introduction of the M5 M Performance Edition. Not a lot of details were shared about the special edition models, except that we can expect it to come in three distinct color schemes with only 30 available models.

Do the math and that should equate to 10 models for each color.

The hope is that we find more information about the M5 F10-based M Performance Edition sooner than later. For now, enjoy this 32-second teaser of the special edition BMW model and wish more information to come from BMW as soon as possible.

The wait has been long and the anticipation for the M5 M Performance Edition has reached fever pitch.

gallery: 2012 BMW M5

BMW M5 M Performance Edition originally appeared on topspeed.com on Tuesday, 15 May 2012 02:00 EST.

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“Hahhh!” We were literally and figuratively blown away. In the middle of a qigong demonstration, Master Wu pushed his palms out with a loud shout. The energy that radiated from his palms was so forceful that even at a distance of ten feet, we barely managed to stop ourselves from rearing back.

It is the year 2009 and we are in Hai Nan Island in South China. Hai Nan is a former penal colony mid-way between China and Vietnam that boasts of shimmering white sandy beaches and a deep blue sea. In the last 30 years, it has been transformed by the firm hands of China’s economic revolution into a Hawaii-esque playground brimming with six-star resorts for the rich and famous. It has also been the chosen venue for the yearly Miss Universe pageant.

It is doubtful whether Master Wu pays much attention to Miss Universe. He is a Shao Lin Kung Fu master of the highest order and spends most of his days honing his prized Kung Fu skills, from smashing bricks with his bare fist to doing a hundred push ups on three fingers. His boyish, unassuming good looks belie his seriousness towards his art.

We flew from Hong Kong to Hai Nan to meet Master Wu. He started by giving a two-hour recital of the Heart Sutra in his beautiful voice, and proceeded to give us a demonstration of various qigong moves. We waited patiently for him to finish, then at the end of the session we approached to ask the one question that we have been waiting for. “What is the most ideal food for a human?” He fell silent and looked pensive. Then, his face brightened, his eyes sparkled, and with a slow smile, he said: “A steamed vegetable dumpling, made by your mother.”

This was unexpected. At the time, we were strict raw vegans, and saw and judged everything with a raw vegan mindset. We were waiting for him to give us the answers that we wanted to hear. Would he say raw sprouts? Green juices? Chlorella? Tou Fu?

Embedded within this simple statement is a high wisdom of health and happiness. Master Wu went on to expound that the essence of Traditional Chinese Medicine is the balance of the elements — wood, wind, fire, metal, and water, plus a sixth element — love, whose beneficial vibration is transmitted through water, the most impressionable of all the elements, to the food.

This simple and important truth spawned a new realization of a lifestyle diet that included raw, as well as lightly steamed and boiled food that is heated to below 100 degrees celsius (212°F). 100°C is the upper limit beyond which water dissociates into steam; the upper temperature limit that still enables the quantum information in the food to be retained and transmitted to the body.

For those of you who would like to look better, feel better and last a long time, we have an easy new way to do it. Just try this for one day: eat/drink what you like, but take nothing past boiling point. Make your best effort to eat organic and add no condiments/sauces that include processed foods, which are usually heated to very high temperatures in production at the factory. Use Himalayan salt or raw sea salt instead.

This 100°C Vegan lifestyle breaks the unrealistic bonds of all-raw, while maintaining the parameters of perfect health and life-long sustainability.

“It changed my life. It did. Because I was definitely on my way out.” — Bill Edward, V.P. SJLuxury, HK, Ltd.

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Ruth Reichl, the former executive editor of Gourmet magazine and current editorial adviser to Gilt Taste and editor-at-large at Random House, began the day in conversation with WNPR’s Faith Middleton. Reichl and Middleton discussed the importance of knowing the history of what one eats–where the food comes from and the legacy of the recipe. Reichl praised cooking at home and the dinner party, not as a luxury but as a necessity: “We are losing something so important when all we do is eat out. Bringing people into your home, saying this is who I am, cooking food for people, we need to return to that and start cooking again. The dinner party is more about what happens around the table than what’s on the plate.” The morning continued with Middleton and Eric Asimov, the chief wine critic of the New York Times and the original author of the “$25 and Under” restaurant reviews, speaking about wine as more than mechanical: “Wine is a living, breathing work of art. It is magic in a bottle and should be respected the way a painting would.”

Lunch featured an array of Connecticut food truck cuisine, including Lucky Taco’s Dr. Pepper braised chorizo and adobo marinated shrimp tacos, Munchie’s Lebanese fish fry wrap, Naples Pizza Truck’s margarita pizza cooked in the truck’s portable wood burning brick oven and Lalibela Ethiopian’s siga wat dressed with ginger, onions, and berbere spice. Items for sale included books from R.J. Julia, trail mix from Sticky Nuts, cooking utensils from The Kitchen Store Guilford, and cupcakes from NoRA Cupcakes.

“We wanted to cover a wide range, to have a sociological take — nothing too rarified,” said Amy Bloom. “We wanted a wide range of people who loved to eat, cook and write about it. Our focus was not just on the fancy and the famous.”

The afternoon hosted cooking personalities of all kinds. Panels included From Lokshen to Lo Mein: The Jewish Love Affair with Chinese Food, Beautiful Blogs, Food as a Topic of Academic Pursuit, The Business Of Food, and Sustainable Cuisine, which featured sustainable sushi from Miya’s Sushi. Individual lectures were given by Dorie Greenspan on authoring a cookbook, Molly O’Neill on Writing So They Can Taste It, the future of Italian cuisine by Paolo Villoresi and kimchi by Chi-Hoon Kim, Raymond Sokolov on restaurant criticism, and Chef Bobo on teaching kids to enjoy eating.

FOODSTOCK brought together food friends old and new at the free conference and raised $1,200 for Middletown, Connecticut’s Amazing Grace Food Pantry through raffle donations and T-shirt sales.

Visit FOODSTOCK for podcast recordings of each session, which will be available soon.

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As a company that promotes the consumption of clean, safe seafood as part of a healthy diet, it’s our belief that consumers have the right to know what’s in the food they’re eating — this belief represents one of the core values of Safe Harbor and one of the overarching principles that drives our business. Recently food safety and transparency in the food supply chain have been topics of much discussion, and for good reason. As it becomes more and more apparent that the FDA seems ill-equipped to assume a leadership role in ensuring food safety, are food manufacturers missing an opportunity? Might it be that embracing, implementing and advertising increased food safety measures and transparency can be a powerful marketing tool, one that provides differentiation in a packed and overcrowded marketplace?

While the federal government may be reluctant to embrace increased oversight over the food supply chain, the opinion of the American public on the subject is as unanimous and straightforward as ever. Take for example the federal issue of mandatory food labeling for genetically engineered foods — a partisan-busting 91 percent of voters favor an FDA requirement that “foods which have been genetically engineered or containing genetically engineered ingredients be labeled to indicate that.” A mere 5 percent oppose labeling, while another 5 percent have no opinion. As the strategic polling, survey and opinion research firm The Mellman Group so eloquently opines:

Underlying support for labeling is a clear vision of consumer rights, as well as a deep-seated concern. Voters believe they have a right to know what they are putting in their mouths and into the bodies of their children. If you don’t believe Americans see that as a fundamental right, try convincing someone they don’t have that right to know. Moreover, voters believe they have a related right to decide for themselves what they ingest and recognize that, absent labeling, the right to decide is rendered hollow.

This value of the right to know is catching fire as evidenced by the California Right to Know 2012 Ballot Initiative. California has officially become the first state to gather enough signatures (971,126) to put the labeling of genetically engineered foods on its statewide ballot this fall. While the Right to Know initiative is a major step in the right direction, unfortunately it is a California-only proposal and only covers GMO foods. Food labeling and transparency should be a fundamental, mandated practice employed across every food category, even those with the most complex supply chains.

Like seafood, for example.

Unbeknownst to many, fish is the most traded food commodity in the world (UN FAO State of World Fisheries and Aquaculture, 2010) and the seafood supply and distribution chain might be the most complex of any food commodity internationally traded today. Approximately 85% of the seafood Americans eat is now imported, with less than 2% being inspected by the FDA, the federal agency charged with oversight of seafood. Unfortunately for American consumers, offshore seafood producers simply do not face the same oversight and regulation as domestic producers, which leaves the door wide open for corner-cutting, the use of potentially hazardous additives and chemicals and other abuses. David Love, the lead author of a recent Johns Hopkins study, (linked above and again here) sums up the situation quite succinctly stating, “Imported seafood may carry risks in terms of food safety because the FDA does not have the resources to proactively and regularly inspect foreign facilities, and it relies on product testing as a last resort.”

Especially as it applies to seafood (and according to Gary Hirshberg, Chairman of Stonyfield Farm, and a Partner in the Just Label It Campaign) it would seem that our food system has been adept at “keeping the lights out or at least dimmed.” However, viral media, the Internet and the instantaneous, abundant free flow of information is changing this … quickly. Information is now available at one’s fingertips, accessed quickly with a simple key stroke. Having the information we need to make an informed choice is no longer simply expected. It’s required. In the words of Mr. Hirshberg:

As the chairman of a $370 million national yogurt company, I’ve watched the consumer demand for more information about our food explode over the past decade. Whether it’s the source of the ingredients, increases in agri-chemicals, hormones, antibiotics, plastics additives or potential allergens, the public is clearly far more engaged in making informed choices than ever before.

So where should the onus of food safety and transparency lie? Unfortunately our federal government is under-manned and under-funded and simply can’t be relied upon to be the protectors of public health. Many forward-thinking food manufacturers (seafood and otherwise) feel that it is up to the industry (NOT the government) to increase the transparency of the supply chain and safeguard the very consumers eating their products; subsequently, as consumers become more educated (as can be seen domestically with the rapid rise of the organic and local food movements) and continue to demand labeling, transparency and increased food safeguards, advertising and strategically utilizing these “characteristics” of one’s business will become major marketing “weapons,” differentiators that will prove that implementing and accepting these consumer-backed “trends” are actually good for business. As Mr. Hirshberg above so deftly put it, “Instead of fighting transparency, it’s time to embrace it.” We couldn’t have said it any better ourselves.

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We promise our college students a lot these days. We promise them a quality education, access to top professors and an intellectually active campus. We promise them the opportunity to think critically, build their leadership skills and express their creativity. We want them to have a solid foundation for the road ahead. And yet we have overlooked one of the most basic, fundamental skills anyone can have for leading a healthy and successful life.

We forgot to teach them how to cook.

In a nation where diet-related deaths have increased dramatically and eating has become not only a personal issue but a social and political one, we are not teaching students one of the easiest ways to improve the quality of their life and the vitality of their communities. We have to start eating well. And the only way to eat well is to know how to cook.

When I became interested in cooking during middle school, I had no idea what a difference it would make in my life. Cooking allowed me to take control of a large part of my life. In my case, it gave me the skills to start a catering business with a friend during high school, has been a large part of my social and extracurricular life at college, and has allowed me to eat well, whenever I want and with whatever resources might be available to me.

Many colleges throughout the country are already doing great work that allows their students to eat better. At Wesleyan University, where I attend, the dining service (we use Bon Appétit Management Company) is working with student groups to ensure twenty percent of the food used in campus dining halls is sourced from local vendors. Half an hour away, the Yale Sustainable Food Project runs an organic farm, looks into academic issues related to food and works with the sustainable dining program for their university. Additionally, projects like Alice Waters’ Edible Schoolyard bring middle-school students into the garden and the kitchen for lessons in cooking and healthy eating. These and other programs are real steps in the right direction towards getting us to eat better and improve our relationship with food and with our communities.

But even at these universities, too many students leave college without any knowledge of how to cook for themselves. Learning how to microwave instant ramen is not a cooking skill. When we enter the real world, we need to be able to provide for ourselves. We aren’t cooking or feeding ourselves in a way that is sustainable for our own lives, our communities or our country. When frozen dinners and fast food drive-by windows have become a norm in many households, we need to make a change. We need to teach people how to cook.

These skills, of course, should not only be provided to those fortunate enough to attend college. But college is a particularly appropriate place to educate our youth about food and cooking for a variety of reasons. For one, colleges have a concentration of individuals about to enter the real world with the time and interest to partake in activities that improve the quality of their lives. Otherwise they wouldn’t be at college. Many colleges already have programs in place to improve the quality of students’ relationship with food. Why should a skill as basic as cooking not be included in these initiatives? Colleges should offer cooking lessons and activities that teach students how to cook. Additionally, colleges are often a catalyst for social change. If we are going to change the way America eats, we should empower our college youth to take part in that change.

The food movement today is alive as ever and is improving the way we eat in real and significant ways. Much of the focus so far has been on greater availability of fresh, healthy food and on encouraging everyone to eat better, whether through making better choices at the grocery store or improving lunches at public schools. These are all vitally important steps in the process. But we must focus on teaching people how to cook food. The food movement cannot exist without everyone being able to take home fresh, local produce and make a delicious meal from it. The process of actually cooking is the most personal way we can connect with the food movement. We have a nation of college students waiting to learn how. Let’s teach them.

Will Levitt is a senior at Wesleyan University. He is the founder and editor of the blog Dorm Room Dinner.

Follow Will Levitt on Twitter:

www.twitter.com/@dormroomdinner

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