chewsyourfood

My American Idol

2010-12-19T09:12:00.002-05:00

This kid gives me hope! The production of food is such a complicated issue and it's not easy to wade through all the interests on both sides of the fence. Maybe in the end it's about not choosing the sparkly cereal? What do you think?

Blog Interrupted

2010-11-08T10:23:00.003-05:00

I can't believe it's been almost a year since my last blog post. What happened??

Apathy (also called impassivity or perfunctoriness) is a state of indifference, or the suppression of emotions such as concern, excitement, motivation and passion.

That's it!

I've been apathetic about this blog and that's why I just stopped, BAM, stopped. I truly want to change the world, shout from the rooftops, jump up and down. Oh, and did I mention, HAVE SOMEONE LISTEN!!! Ya know, take notice, join in, spread the word, do the dance, walk the walk. More than that I wanted it to be ME (MOI) that inspired them. Wow, news broadcast, just in.... Selfish Blogger wants Kudos (Kudos - Acclaim or praise for exceptional achievement. From Greek, meaning "glory" or "renown".) I guess I'm writing this as a statement of my own ephiphany.

I'd like to revive this humble little blog and hopefully express my passion for the importance of changing the way we all look at food and where it comes from. It doesn't just show up all tidy and neat on the supermarket shelves without consequence.

You know what, I'm learning as I go, and I screw up, and I eat BAAADDD things sometimes but I really, really do want to make thoughtful choices. So, to kick off this glorious beatiful Fall season and resume my general OUTRAGE at the commercial food industry, I'd love to share this great little video I came across on Grist..

Scoot on over to Grist for more great stories to get you juices going...or not...hmmmm
BPA is bad for your semen, and other news about our favorite endocrine disruptor

In case you forgot BPA is that horrendous stuff in canned foods, see Lisa's post here to refresh your memory.

I've missed a lot during my apathetic leave of absence and hope to hear from anyone who stumbles across this blog. PLLLLEEEASE use the little comments button at the bottom of each post. Please don't let me slip into the abyss of bad choices. Tell us what you think or, just say Hi! In fact, please say HI!

Go forth and eat healthy and while you're at it enjoy this little song by Best Coast also found on Grist..

Thanks,
Maryann

HAPPY (BELATED) NEW YEAR!!!!!

2010-01-14T13:01:00.005-05:00

Best wishes to you, dear readers, for a happy and HEALTHY 2010! After an intensely busy, hectic holiday season, I finally have some "me" time to focus on getting back on track and starting the new year off right. I hope you're able to do the same.

First, for local folks, I'd like to pass along information I received from Asbury Farm. They have a weekly winter market with fresh organic produce (how cool is that??!!!). Check out the link below to their Web site for information. They are also offering the opportunity to join their CSA.

We are opening our 2010 season to new shareholders. Farmer Charles will honor a discounted price of $675 for 30 + weeks of produce if you send in the attached Commitment Form by the end of January along with your deposit. If you need a hard copy form sent to you in the mail, please reply to this e-mail with your mailing address.To sample some of the tasty produce you will be receiving next season, drop by our Winter Market this Saturday, January 16, from 10am to noon. You can visit http://www.asburyfarm.org/retail_page.html for pictures and details.Regards,CurtAVF Farmhand and Garlic Manager

Also in the name of health (with a different focus) I've decided to spring for a new desk chair--a super-comfy model with featuring mega lumbar support and a nice padded cushion for aching back and poor, hurtin' bum. (I hope I will no longer resemble Quasimodo when I attempt to walk following a morning of computer work. Ouch.) The new year also brings a my new resolve to not only eat right, but to kick it up a notch: cut waaayyy back on sugar (my weak spot...still crave the stuff), and continue to reduce my intake of animal protein. A couple of week ago I had occasion to speak with a well-known women's heart specialist. Care to guess what he had eaten for lunch that day? Brown rice and broccoli. Yep. It goes without saying that he's a proponent of vegetables, whole grains, and cold-water fish such as salmon and tuna (please see my previous post about tuna. All tuna is not created equal).

With all the focus on the bad things that are in the foods we eat, I thought it would be nice to start out the new year with a reminder of all the GOOD THINGS that are in fruits, herbs and veggies, and grains. If you don't eat some of these foods on a regular basis, here's your motivation to start off the new year with a few positive additions to your family's diet! (Some of this info came from an excellent little sidebar in Parade Magazine's November 15, 2009 issue).

Cinnamon - Here's an easy one to sell to the kids--a win-win! According to the U.S. Dept. of Agriculture, cinnamon may lower cholesterol and reduce blood sugar. Sprinkle it on your morning cereal, on applesauce or yogurt, add it to baked goods.

Ground flaxseed - Ok, not so easy to sell this stuff to the kids, but here's what I do (shhhh....): slip it into whole grain pancake batter, and bake it into healthy muffins. You can even use it in place of some of the oil in your recipes. Flax is a great source of fiber, antioxidants called lignans, alpha-linolenic acid (a plant version of Omega-3), and studies show that it can lower "bad" cholesterol (LDL) and even prevent breast cancer. It has a nice nutty flavor. Two tablespoons a day is all you need to reap some benefits!!

Parsley - Eat your garnish! Parsley has vitamin C, iron, and flavenoids, which the American Institute for Cancer Research says may help protect cells from cancer.

Rosemary - Scientists from the Burnham Institute for Medical Research found that this herb can help protect brain cells from the aging process and from damange caused by the free radicals that lead to Alzheimer's. (Oh boy do I need to grow this stuff by the bushel....)

Turmeric - The University of Arizona College of Medicine says curcurmin, the active ingredient in this Indian spice, helps prevent joint inflammation associated with rheumatoid arthritis. Rutgers University researchers say it may also slow the spread of prostate cancer.

Carrots - (Excerpt from Rawsome! Maximizing Health, Energy, and Culinary Delight With the Raw Foods Diet by Brigitte Mars--thanks to my dear friend Lyn for this excellent info):

The carrot (Daucus carota sativa) is a member of the Apiaceae (Parsley) Family. Daucus is the ancient name for Wild carrot, also known as Queen Anne's Lace, the ancestor of today's cultivated carrots. The ancient Greek word for carrot was philon, meaning, "love," as the root was regarded as an aphrodisiac. Native to Afghanistan, the original carrots were purple and black. The foliage of carrots was once worn as hair and hat plume adornments for ladies of the English court of James I. (Anyone care to start a new fashion trend??)

Carrots are sweet, warm and alkaline. Carrots contain beta-carotene, vitamin B6, vitamin C, calcium, phosphorus, potassium, pectin, and fiber. The leaves are high in flavonoids and potassium.

Carrots strengthen the stomach, spleen, liver and lungs. Carrots has been used to treat acne, asthma, bladder stones, cancer, catarrh, colitis, constipation, cough, cystitis, diarrhea, dry skin, eczema, gall stones, gastritis, gout, indigestion, high cholesterol, indigestion, irritable bowel, jaundice, kidney stones, obesity, parasites, pyorrhea, sore throat, tonsillitis, toxemia, ulcers and vision problems such as dry eyes, Bitot's spots and night blindness. Carrots are antibacterial, anti-inflammatory, antioxidant, astringent, diuretic, galactagogue (increase mother's milk), laxative, liver tonic and a urinary antiseptic. If every one ate one carrot a day, lung cancer rates could be cut in half. Eating a raw carrot daily, exercises the teeth and jaw.

We should all thank our moms for making us eat so many carrots when we were kids!

What are some of the foods you're planning to eat more of this year? Please let us know!

Lisa

It's GRAS don't worry

2009-12-17T10:51:00.016-05:00

Hey do you know what GRAS is?

The chemical concoction used to create that yummy buttery flavor in microwave popcorn is GRAS....

image Assoc. Press

you know GENERALLY REGARDED AS SAFE........

Yeah, confidence is high!

The FDA defines GRAS as .........."A food substance that is not subject to premarket review and approval by FDA because it is generally recognized, by qualified experts, to be safe under the intended conditions of use."

A few years back there was a big bru ha ha regarding the substance "Diacetyl". Per the FDA Diacetyl is GRAS. I remember moms chatting in the checkout line and buying air poppers. Many popcorn makers changed their formulations and their labels to be "Diacetyl free". If you go to the company websites you'll see their proclamations about being diacetyl free.

Yippee we can all buy the easy microwave treat again!

Think again.......
Per Andrew Schneider in his article "Just when you thought it was safe to Make Popcorn" (Dec 09)

Two years ago, Orville Redenbacher soared from the graveyard and announced in weeks of TV ads that his popcorn was now free of diacetyl. That's the chemical in artificial butter flavoring that has been blamed for sickening hundreds of workers, killing a handful and destroying the lungs of at least three microwave popcorn addicts. Almost every other popcorn maker followed suit. But now, government health investigators are reporting that the "new, safer, butter substitutes" used in popcorn and others foods are, in some cases, at least as toxic as what they replaced.

Per Schneider....

Even the top lawyer for the flavoring industry said his organization has told anyone who would listen that diacetyl substitutes are actually just another form of diacetyl.

So what is the Obama administration going to do about it? Nothing meaningful, at least for a year, it said this week, stunning unions, members of Congress, public health activists and physicians who have pleaded for government action to protect workers and consumers from the butter flavoring.

"We've been very clear to flavor manufacturers, food companies and regulators that these so-called substitutes are diacetyl," said John Hallagan, general counsel for the Flavor and Extract Manufacturers Association.

Hallagan said that his trade association discouraged using these materials and calling their products "diacetyl-free."

So, let me get this straight, the dude who's the lawyer for the Trade Assoc. for the Flavorings Industry is on record advising manufacturers to behave ethically regarding this very dangerous substance that our kids shovel down their throats.

In addition NIOSH and OSHA the government agencies responsible for protecting workers are on record stating these substances are unsafe for workers. Lawsuits have been filed and won for workers and eaters.....

from newsinferno.com

The first consumer lawsuit over Popcorn Lung Disease—bronchiolitis obliterans—has been settled between FONA International Inc., formerly Flavors of North America Inc., and a Denver Colorado man who developed the disorder after consuming two bags of microwave popcorn daily for years, said EMaxHealth.

In March we wrote that a jury ruled in favor of a plaintiff in a Popcorn Workers Lung Lawsuit. In that case, the Associated Press (AP) wrote that a federal jury in Iowa ordered a flavorings manufacturer to pay the victim—who died the day prior due to complications from Popcorn Workers Lung—and his wife $7.5 million for causing his injuries.

As usual the wheels of bureauacracy are turning very slowly and our government is not responding with lightening speed to protect us.

Here's what ConAgra foods says in a press release dated Dec 07 ConAgra Foods Introduces Orville Redenbacher's(R) and ACT II(R) Microwave Popcorn with a New Great Tasting Butter Flavoring with No Added Diacetyl

Dietitian Carolyn O'Neil Discusses the Benefits of Popcorn for Holiday Celebrations and Anytime Snacking Occasions

OMAHA, Neb.--(BUSINESS WIRE)--Dec. 17, 2007--ConAgra Foods today announced that it has reformulated its Orville Redenbacher's and ACT II microwave popcorn brands with a new butter flavoring that has no added diacetyl. These newly reformulated products are arriving on store shelves now.

"Microwave popcorn has been one of America's favorite snacks for years because it is delicious and convenient. Orville Redenbacher's and ACT II have all of the nutrition benefits of a whole grain, zero grams of trans fat per serving, and now no added diacetyl flavoring," said Stan Jacot, vice president of Marketing for ConAgra Foods' popcorn business. "Our flavor experts have reformulated all varieties of Orville Redenbacher's and ACT II microwave popcorn to address any consumer perceptions about diacetyl and to make our popcorn factories as safe as possible. We want to assure our consumers they can continue to enjoy their favorite popcorn with complete confidence."

Be sure to read the entire article here...............there's more

In response to continued worker complaints about diacetyl in flavoring, NIOSH conducted a health hazard evaluation at the General Mills bakery mix facility in Los Angeles. In a report made public last week, NIOSH said that investigators found concentrations of butter flavoring agent 2,3-pentanedione in liquid buttermilk flavoring and during production of a bakery mixes. A "safe" level of diacetyl has not been established, and even low levels of diacetyl are potentially hazardous, the report said. It concluded that "the toxicology of other flavoring ingredients, including diacetyl substitutes, can result in deeper lung penetration and perhaps greater toxicity.'"

Guess what guys times up, game over, THAT's IT! Boycott the darn stuff. Don't buy it!!!!

Beware of butter products that are just too yellow (it's in there too).

The response from the manufacturers and our government is too little too late as far as I'm concerned.

BOYCOTT = Decreased Profits = Corporate Response and change!!

It's the only way. Ladies and Gentlemen start your air poppers!

WARNING....calories ahead!

2009-12-11T14:09:00.010-05:00

FRIDAY FIX................................SNOWY CROWNS.

Here I am in my kitchen wearing my new designer frock, classic pearls, and, although you can't see them, oh-so-cute high-heeled pumps. Trust me, they're there. This is my customary attire for baking holiday cookies, you know. OK, so I'm really wearing chewed slippers, ratty sweats stained with God-knows-what, and I haven't washed my hair in three days. Welcome to 2009!!!

Anyway.... if you want to take a break from reading about endocrine disruptors (thanks MaryAnn for a GREAT post) and get a jump on holiday baking, here's one of my favorite festive cookie recipes. It's an adaptation of a recipe from a vintage book, a little spiral-bound number published by the Wisconsin electric company, (in which I found this charming photo) sent to my mother by her mother, Catherine "Birdie" Knappe of Milwaukee. There's even a notation in Birdie's handwriting, on page 24, above a recipe entitled "Sour Cream Cashew Drops." It says "mailed to Lisa, Feb. '63." Of course I have no recollection of this. Rather an odd choice of cookie for a little kid, would you agree? Then again, maybe cashew drops are thoroughly yummy. I should make them sometime and find out.

But I digress.... here's the recipe. The finished product is similar to a Linzer tart, but without the nuts. The dough is like a shortbread and a lot simpler to make than the traditional Linzer tart dough.

SNOWY CROWNS

1 cup butter

1/2 cup confectioner's sugar

2 cups sifted all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1. Cream butter. Add sugar gradually. Cream until light. Blend in sifted dry ingredients. Roll in a ball and chill for about an hour. Roll out dough 1/4 inch thick on floured surface. Cut with linzer tart cutters*, making tops with half the dough and bottoms with half of the dough. (If you don't have Linzer tart cutters, use a 1 1/2 inch round cutter. The down-side of this is you'll have to figure out how to cut little holes, about the size of your thumbnail, in the centers of half the rounds. I've used the backs of icing decorating tips). Note: If the dough gets warm--and it will as you roll and cut repeatedly--it will get sticky so you will have to add more flour and/or chill it again.

Place tops and bottoms on an ungreased cookie sheet and bake at 350 degrees for 10-12 minutes, until cookies are very lightly brown on the edges. Remove bottoms and tops to separate plates. Spread about 1 teaspoon of seedless raspberry jelly on each hot bottom (that sounds funny!) I like jelly that has fruit and juice only, without added sugar. When the tops are completely cool, dust with confectioners sugar, and GENTLY place the tops on the bottoms, and push down very lightly. This is the tricky part, and no matter how careful I am I always crack one or two tops, so I always bake a couple of extras. Makes about two dozen--I think--I've never really counted! My advice? Double the recipe--you can even freeze half the dough if you don't have time to bake them all--or they'll be gone in a flash. These are delicate and tender and crumbly and fruity and simply irresistible. They were my mom's favorite cookies, and my in-laws love them, too. I hope you enjoy them as much as me and my relatives do!

*if you don't have a set of Linzer tart cutters, they're well worth purchaing. I think they're about $12. You can get them with a variety of themed center cutouts, and they also have pretty fluted edges. My set has stars, diamonds, and hearts, and I use the stars at this time of year. Garnish your serving plate with some festive greenery, and prepare to hear oohs and aahs. Gorgeous and delicious!!!

Lisa

Endocrine Disruptors and your Daily Toxic Load

2009-12-08T15:13:00.007-05:00

image courtesy MSNBC

After reading Nicolas Kristof ‘s Dec 5^th article Cancer from the Kitchen? it made me wonder why we’re not more outraged as a nation over.......... umm, well, just about everything!!

In the article, Kristof examines common chemicals that we unwittingly ingest; specifically, Endocrine Disruptors (like BPA …ya, know the yummy stuff Lisa wrote about in a previous blog post about canned foods).

Kristoff notes that younger people seem to be developing breast cancer: and that a 10-year-old in California, Hannah, is fighting breast cancer and recording her struggle on a blog.

This makes me want to cry, but it also makes me scared, angry and frustrated. This is not the first article Kristoff has done on Endocrine Disruptors.

In June there was “It’s Time to Learn from Frogs”

”some of the first eerie signs of a potential health catastrophe came as bizarre deformities in water animals, often in their sexual organs.” “Now scientists are connecting the dots with evidence of increasing abnormalities among humans, particularly large increases in numbers of genital deformities among newborn boys. “

The words hermaphrodite and intersex fish jump off the page. MALE FISH LAYING EGGS! !

Kristof……….(exerpt from It’s time to learn from frogs)

Apprehension is growing among many scientists that the cause of all this may be a class of chemicals called endocrine disruptors. They are very widely used in agriculture, industry and consumer products. Some also enter the water supply when estrogens in human urine — compounded when a woman is on the pill — pass through sewage systems and then through water treatment plants.

The NIH, U.S. Department of Health and Human Services, defines Endocrine Disruptors…..

Endocrine disruptors are chemicals that may interfere with the body’s endocrine system and produce adverse developmental, reproductive, neurological, and immune effects in both humans and wildlife. A wide range of substances, both natural and man-made, are thought to cause endocrine disruption, including pharmaceuticals, dioxin and dioxin-like compounds, polychlorinated biphenyls, DDT and other pesticides, and plasticizers such as bisphenol A. Endocrine disruptors may be found in many everyday products– including plastic bottles, metal food cans, detergents, flame retardants, food, toys, cosmetics, and pesticides. The NIEHS supports studies to determine whether exposure to endocrine disruptors may result in human health effects including lowered fertility and an increased incidence of endometriosis and some cancers. Research shows that endocrine disruptors may pose the greatest risk during prenatal and early postnatal development when organ and neural systems are forming.

Google endocrine disruptors and you'll see articles going back at least 10 years. I remember reading about the dangers lurking in plastics 17 years or so ago in Natural Health magazine. Look how long it takes for main-stream media to sound the alarm. Do people even care? Tsk, tsk and turn the page. Sometimes it can feel so overwhelming just trying to stay relatively toxin free. You may even feel crazy for your healthy obsessions at times. I say obsession because trying to stay healthy these days feels like a full-time job.

Looking at disease rates in this country has to make one wonder where we’re heading. There are so many chemicals we take in every day (and expel everyday) that affect our bodies and our environment.

Is our modern life killing us?

Maybe it’s time to take a look at your overall daily toxic load to find ways to make positive changes to save your health and the planet.

This is the way the world ends
This is the way the world ends
This is the way the world ends
Not with a bang but a whimper.

T.S. Eliot

Please read Kristoff’s articles on Endocrine Disruptors

Cancer from the Kitchen? Nicholas D. Kristof Dec 09

It’s Time to Learn From Frogs Nicholas D. Kristof Jun 09

Endocrine Disruptor won’t be on the label USA Today Oct 07

These nasty chemicals are in everything! They’re in you’re health and beauty products, cleaning products, sunscreens, perfumes, and as mentioned above excreted via Birth Control Pills!!!

Maybe we need need to make better decisions when purchasing products that affect our daily toxic load on ourselves and our environment.

I'm going to think about little 10 year old Hannah.........

Maybe NBC's catchphrase for heroes applies

Save the Cheerleader, Save the World

On a positive note..........

Something you can do right now!

Please check out products from Greenology (I bought mine at Lowes). Their Organic Bathroom Cleaner works like crazy for only three something a bottle. It really works!!! I use it in the shower and tub and It works better than that really stinky stuff that's slowly killing us!

Green up!

Mary Ann

BEWARE OF BPA

2009-11-18T10:44:00.006-05:00

If you're reading this blog, I'm sure you're aware of the flap over the chemical Bisphenol A, which is found in plastics. Well, now Consumer Reports tells us that BPA is also in the lining of food cans. Oh, goodie!

BPA is not something any of us--no matter our age--want to put into our bodies. Some studies have linked it to reproductive abnormalities and an increased risk of breast and prostate cancers, diabeter, and heart disease. Of course, there's much controversy as to what levels are considered "safe." I don't know....do you think ANY is safe???? The FDA is trying to make this determination. Ho ho ho.

Consumer Reports' latest tests of canned foods, including soups, juice, tuna, and green beans, have found that almost all of the 19 name-brand foods tested contained some BPA. And--get this--"the canned organic foods we tested did not always have lower BPA levels than nonorganic brands of similar foods analyzed. We even found the chemical in some products in cans that were labeled "BPA-free," Consumer Reports says.

So, BPA-free is NOT BPA-free? Whaaaaat??

Ok, I'm not a big fan of canned food, but I do rely on some canned products, like beans and diced tomatoes. Who doesn't? I've been buying Eden Organic's beans, which are supposed to be BPA free, but according to this report, are in the "supposed-to-be-BPA-free-but-are-not" category. (This got me thinking: is it really that difficult to buy dried beans, and soak the darn things myself? I'd have to be organized and plan ahead, which might be more of a challenge than I think!)

Canned soups, however, seem to be the prime culprits. Consumer Reports says that better options are plastic or pouches. Of course, if you make soup from scratch, you control both the ingredients and the storage mediums. Some types, like split pea and lentil, are sooo easy to make--just follow the recipes right on the bags. Or, take a short cut with all-natural bagged soups that contain all the ingredients and seasonings you need. I just bought a couple of Bob's bean soup mixes that look like they'll be fast, easy and yummy, a win-win-win!

The complete report can be found at:

http://www.consumerreports.org/health/healthy-living/health-safety/bpa/overview/bisphenol-a-ov.htm

Lisa

Where have all the tuna gone?

2009-11-11T09:45:00.020-05:00

National Geographic Photo by Brian J. Skerry

As I sat in the salon chair yesterday gazing despondently at my multiple chins, I decided it's time to get serious about losing the extra five pounds I've accumulated over the past year. I know what I need to do--stop cheating and break out the salad! No more excuses!

Ok, you're thinking....what the blazes does all this have to do with tuna? Well, I'll tell you. Tuna is one of my favorite "go to" foods for getting on track to lose weight. I like to top my lunch salads with it, right out of the can, for a nice does of healthy, lowfat protein and Omega 3's. Looks like I'm not alone: last year nearly 6 million tons of tuna were caught worldwide. That's a lot of weight-watching ladies!

Naturally, I was disturbed to see an article entitled "Tuna in Peril" in the November 16 issue of TIME Magazine. Apparently our seemingly insatiable appetite for tuna--and resulting overfishing--are causing major problems. In fact, some species of tuna have become unsustainable, even endangered. I encourage you read the article in its entirety.

Since this blog focuses on both eating healthy and sustainably, and we devote a fair amount of space to meat and poultry, I think it's time to give fish a fair shake. So here are some frightening fish facts:

Stocks of bluefin tuna (especially popular for sushi/sashimi) are especially low (National Geographic lists it as endangered). In fact, the World Wildlife Fund (WWF) estimates that atlantic bluefin that spawn in the Mediterranean could disappear from those waters as early as 2012! Yikes! But it's not just bluefin that are in peril; yellowfin and many other species are in bad shape, too. The article says, "of the world's 19 nonbluefin commercial tuna stocks, half are overfished or at risk of going in that direction, according to the International Seafood Sustainability Foundation (ISSF). "

What can we do? First, be aware of where the tuna you buy is coming from, how it was caught, and where it stands (or rather, swims) on the ecological scale. According to the TIME article, "major canneries that have signed on to the ISSF, such as BumbleBee, StarKist, and Chicken of the Sea, are trying to guarrantee that the fish going into their cans come from legal and traceable sources." well, that sounds promising to me. So check labels, and look for the logo of the Marine Stewardship Council, which certifies fisheries and companies worldwide.

Two additional suggestions from TIME:

Talk to your chef - Let sushi chefs know that customers want fish from sustainable sources.

Support marine reserves - make a donation to programs fun by Greenpeace or the WWWF.

A personal note: I've been buying Oregon's Choice Gourmet premium albacore canned tuna from my local health food store since I discovered it about a year ago. I feel good knowing that it's caught in the U.S. by a very small fishing operation in Oregon (see list of eco-best fish, below). It's pricey, but I think it's worth it. It's solidly packed in the can, and goes a long way. Not to mention the fact that it's delicious. Tough to go back to Chicken of the Sea once you've tasted this stuff!

Looking beyond the desperate plight of tuna, it makes sense to be knowledgeable--and picky--when selecting any type of fish at the supermarket, or ordering in a restaurant. Excellent resources can be found online to help guide you. Download a pocket guide to sustainable fish and keep it in your purse or wallet. I found one on the Environmental Defense Fund's site: http://www.edf.org/. Monterey Aquarium in California is another excellent resource.

Here's a partial list from the EDF site:

Eco-Best Fish:

Char, Arctic (farmed)
Crab, Dungeness
Mussels
Oysters (farmed)
Sablefish (Alaska, Canada)
Salmon, wild (Alaska)
Sardines, Pacific (U.S.)
Shrimp, pink (Oregon)
Trout, rainbow (farmed)
Tuna, albacore (U.S., Canada)

Eco-OK

Clams (wild)
Cod, Pacific (trawl)
Crab, snow/tanner
Flounder/sole (Pacific)
Lobster, American/Maine
Scallops, sea (U.S., Canada)
Shrimp (U.S. wild)
Squid
Tilapia (Latin America)
Tuna, canned light

Eco-Worst

Chilean sea bass
Grouper
Orange roughy
Rockfish (trawl)
Salmon, farmed/Atlantic
Shark
Swordfish (imported)
Tilefish (Gulf of Mexico/South Atlantic)
Tuna, bigeye/yellowfin (imported longline)
Tuna, bluefin

So folks, next time you see bigeye, yellowfin, or bluefin tuna, Chilean sea bass, or any of the other eco-worst fish on a dinner menu, just say NO. And, it doesn't hurt to let the chef know that you'd prefer eco-friendly choices instead!

Lastly, kudos to TIME for its excellent reporting and coverage of topics like this. If you missed the excellent cover story, "The Real Cost of Cheap Food," from a few months back, check it out!

Make your voice heard!

Lisa

Pending Legislation Needs Our Support

2009-11-02T16:33:00.003-05:00

A message from the ASPCA arrived in my email box recently that deserves attention, so here's a quick post....

It's no secret that CAFO's and large poultry producers routinely pump their animals full of antibiotics, even when they're not sick. This is because they're raised and housed in such close quarters and deplorable, inhumane conditions that it's virtually impossible for them to stay healthy. Disease runs rampant. (That's why we support organic, pastured, humanely raised food sources.)

Beyond making the right food choices and putting our money where our mouths are, here's something else we can do: support the Preservation of Antibiotics for Medical Treatment Act.

According to the ASPCA: "Championed for over 10 years by the late Senator Edward Kennedy, the Preservation of Antibiotics for Medical Treatment Act (PAMTA) is a federal bill that would phase out the common practice of constantly feeding antibiotics to food animals when they aren’t sick. Therefore, curbing the use of antibiotics may prove to be an incentive to raise animals using more humane and sustainable methods. This is not only an animal welfare issue, however: it is also an issue of human health. Scientists agree that the overuse of antibiotics in animal agriculture is contributing to the increase in antibiotic-resistant human diseases. These illnesses are especially costly and difficult to treat."

Please take a moment and visit the ASPCA Advocacy Center online to email your U.S. senators and representative urging them to support and cosponsor the Preservation of Antibiotics for Medical Treatment Act.

Thanks!

Lisa

Worried About the Flu? Try Vitamin D

2009-10-26T13:27:00.013-04:00

Flu mania is in full swing! It seems that everyone I talk to these days is worried about the seasonal flu and 2009 H1n1. That's why I'm digressing from our usual foodie fodder to talk about something that can help all of us stay healthy not only during the flu season, but year-round as well: vitamin D.

Vitamin D, as you probably know, is made by our bodies, but requires sunshine. Over the past year or so, I've read a lot about the importance of this vitamin. So, at my routine physical last summer, it was at the top of my list to add vitamin D testing to my customary labwork. (I was pleased when my doctor said that, in light of recent research, she encourages vitamin D testing for all her patients).

Well, it turns out I was "borderline" deficient. This, even though there is vitamin D in my multi vitamin as well as my calcium supplements, and I'd been spending quite a bit of time in the sun. Was I ever surprised! (My first thought: Imagine how deficient I must be in the dead of winter!) My doctor recommended that I supplement with 400 IU of D3 per day, and I plan to increase to 1000 IU during the winter.

A dear friend of mine was tested recently, and her vitamin D levels were almost nonexistent!

So, why is Vitamin D, the "sunshine vitamin," so important? And why don't we get enough, and what's the best way to get it? Well, research shows vitamin D strengthens your immune system, protects from some cancers, lowers blood pressure, and leads to clearer skin and a healthier brain, just for starters. But getting it can be tricky. Sunshine is the best way, but we spend a lot less time in the sun than we used to, and when we do go out we slather ourselves with sunscreen which blocks the UV rays that create Vitamin D. And even though there's Vitamin D in fish, fortified diary and eggs, you can't get enough from food alone.

Is it any wonder that flu season hits as the weather cools and we head indoors??? Our vitamin D levels nosedive, which in turn weakens our immune systems....and BAM!!!! Colds, flus, you name it!

Kids, too, frequently suffer from low vitamin D levels. A recent study of more than 6,000 children across the U.S. showed that 70% (WOW!!!!) had low levels of vitamin D. This puts them at risk for bone problems, higher blood pressure and lower HDL ("good") cholesterol levels. This and more essential information can be found in the excellent article, "Why You Need the Sunshine Vitamin," from Parade Magazine's September 2009 issue, written by Dr. Mark Liponis. Check it out at http://www.parade.com/health/2009/09/20-why-you-need-vitamin-d.html#

I like Dr. Liponis' common sense approach. Here are a few of his recommendations:

- Get your vitamin D from a combination of food, sunshine, and supplements.

- spend less time indoors and more time outdoors

- When you're out in direct sunshine, use sunblock. Always try to avoid getting a sunburn, children especially, but it's okay to get 10 to 15 minutes of sun daily before you apply sunblock. (I believe Dr. Mercola recommends 20 minutes without sunblock, but don't quote me on that one, folks.)

- Take a daily supplement of vitamin D3 - around 1000 IU per day - depending on your needs

- Get your blood level of vitamin D. checked at your next physical. It should be between 30ng/ml and 100ng/ml

If you thirst for even more vitamin D knowledge, there's a PLETHORA of information on Dr. Mercola's Web site (http://www.mercola.com/). He says, "there is already abundant evidence showing that your vitamin D levels play a role in your likelihood of getting the flu."

And, it never hurts to think sunny thoughts!!

Comments?

Lisa

BEWARE OF NEW "SMART CHOICES" LABELING

2009-10-15T17:37:00.003-04:00

NEWS FLASH....FROOT LOOPS are HEALTHY!!

Well, that's what our nation's largest food manufacturers--in the case of Froot Loops, Kellogg's--would like us to believe. They're behind the new food-labeling campaign called Smart Choices. You've probably already seen products that feature a big, green checkmark on the labels. They say it's designed to help us "easily identify smarter food and beverage choices."

Would someone please tell me how a sugar-laden, artificially colored product like Froot Loops is HEALTHY??? Or Cocoa-Puffs, another "smart choice??" (Did you know that sugar makes up 41% of the Froot Loops, by weight??)

Here's what Walter C. Willett, chairman of the nutrition department of the Harvard School of Public Health had to say (this quote appeared in a September 5, 2009 article in The New York Times). "These are horrible choices." Even the FDA is wary of this new labeling program. (And the FDA usually thinks that everything big pharma and agribusinesses do is A-OK. If they don't like it, well, it must be really, really bad).

The president of the Smart Choices board, Eileen T. Kennedy (she's dean of the Friedman School of Nutrition Science and Policy at Tufts University--go figure) says that "the checkmark means that the food item is a better for you' product." Better that what, I ask?? A bag of pork rinds fried in lard? Well, duh, that doesn't mean it's healthy!

If the goal is to steer consumers toward healthier food choices, this program is laughable. But we know that's not what it's all about. In reality it's simply a smokescreen (and a pretty savvy marketing ploy, if you think about it) to fool the general public into buying more products made by Kellogg's, Kraft Foods, Con Agra Foods, Unilever, General Mills, PepsiCo, and Tyson Foods.

According to the same NY Times article, "Michael Jacobson, executive director of the Center for Science in the Public Interest, an advocacy group, was part of a panel that helped devise the Smart Choices nutritional criteria, until he quit last September." Why did he quit? Because, he said, the panel was dominated by members of the food industry, which skewed its decisions. The criteria they chose--hold onto your hats, folks--allows foods to carry the Smart Choices seal if they contain "added nutrients."

According to the advocacy organization Credo Action, the program's "burdensome application process and its relatively high fees -- appeals to giant packaged food companies at the expense of unprocessed, unbranded foods like fruits and vegetables. USDA guidelines warn extensively about the need to avoid consumption of added sugars from breakfast cereals, yet the Smart Choices board explicitly defined the label so that sugary breakfast cereals could qualify. That's not really a sign that the label's main concern is consumers' health." Visit http://www.credoaction.com/ and sign their petition to make changes that would make this labeling meaningful.

"You could start out with some sawdust, add calcium or Vitamin A, and meet the criteria," Mr. Jacobson said.

Folks, this is just another deceptive manipulation of the public by food industry giants. These are highly processed foods that contain artificial flavors, colors, hydrogenated oils, and genetically modified ingredients.

The next time I trot through the supermarket, I'll keep a hairy eyeball out for the big green checkmark. Supposedly some excellent, unprocessed foods are in this thing, too, but I suspect they're few and far between. SO DON'T BE FOOLED BY THE BIG GREEN CHECKMARK. REMEMBER TO VOTE WITH YOUR POCKETBOOK!

Please let us know what products--good and bad--you find with the checkmark.

Lisa

2009-10-09T10:37:00.009-04:00

FRIDAY FIX....Let's Hang On To Summer!

The time for pumpkins and winter squash is upon us. Well, I don't know about you, but I'm not quite ready to let go of summer. I'm into peppers, not pumpkins! Happily, there's still an abundance of them at farm stands and markets. In fact, I bought some nice red and green specimens just last week.

I had the best of intentions for them. Really. I confess..... they languished in my fridge. I rescued them just yesterday. By that time a few were looking a wee bit past their prime.

I had to act fast, so it was sausage and peppers to the rescue!! So easy, and tasty, too. And fun, because there are lots of intriguing sausage varieties around to try. Be sure to check the ingredients carefully so you know you're won't be eating any icky fillers, and watch that the fat content isn't too high. My personal fave? Griggstown Farm's chicken sausage with spinach and feta.

Here's how I make this dish. It's so simple I won't even call it a recipe!

Lisa's No-Brainer Sausage & Peppers

Three large peppers (I like to use two green, one red, but you can use any combination you like)

Two large onions
Two large cloves of garlic, crushed
One package sausage of your choice (preferably all-natural, organic, and local!)
Olive oil

Slice peppers and onions lengthwise into fairly thin strips. Heat a large skillet over medium flame, add a couple of tablespoons of olive oil. Saute onions and peppers for five minutes, stirring often so they don't stick or brown too much. Reduce heat to low, add two tablespoons of water to pan, cover, and cook for about 10 more minutes, or until peppers and onions are very soft. Add one more tablespoons of olive oil, then the crushed garlic and cook for one minute longer, stirring occasionally.

While the veggies are cooking, grill or broil sausage until cooked through. Cut sausage into chunks.

Add sausage to the onions and peppers, salt and pepper to taste, and you're done! Serves two hearty eaters.

I like to pair this dish with an arugula salad with tomatoes and white beans. Add a warm, crusty whole wheat roll and you're done!

Enjoy! Lisa

Think Before you Pink!

2009-09-30T09:54:00.003-04:00

Well, here we are approaching October and the breast cancer marketing machine is in full gear with tv campaigns, billboards, and food label proclamations! You may be surprised to learn that many products brought to you by companies promoting pink ribbon campaigns actually CONTAIN CARCINOGENS!!! All types of companies; food, cosmetics, hair cair, etc.

Check out Think Before You Pink brought to you by the Breast Cancer Action network.

from thinkbeforeyoupink.org...

Cosmetics: Philanthropy or Hipocrasy?
In 2003, BCA coined the term “pinkwasher,” referring to companies that promote pink ribbon products while the products themselves contribute to the disease. Furthering our work challenging Avon, we focused on cosmetics companies that raise money in the name of breast cancer, but manufacture body care products with known carcinogens or reproductive toxins. We took out a ¾ page ad in the New York Times. more.....

Read here about BCA Success stories.

go to the Breast Cancer Action site to sign up for their newsletter (Lots of good info here!)

Read about how Eli Lilly is Milking Cancer.....(Go to BCA and sign easy on-line letter to Eli Lilly)

There's something deeply disturbing about a company that manufactures products that cause cancer as well as drugs to treat cancer.

That's the problem with pharmaceutical giant Eli Lilly, the sole producer of rBGH, the hormone linked to cancer. Earlier this year General Mills stopped using rBGH, a huge victory thanks to activists like you.

In recognition of Breast Cancer Awareness month visit Think before you Pink and the Breast Cancer Action Site. Be informed! Cancer is big Business!

2009-09-24T15:59:00.015-04:00

FRIDAY FIX..........

Yes, I know we usually blather on about cutting down on red meat and working more vegetarian dinner choices into our diets. But it's been quite a while since we posted a meat recipe (have we ever???), and this is soooo yummy, so let's take a break from veggies today.

Actually, I'm not a pork fan, but I've been in that "I'm-so-sick-of-the-same-old-stuff-for-dinner" mode lately. I needed a change. You, too?

To break out of the dinner doldrums, I decided to try pork chops (haven't had 'em in years) from Flemington Farmers' market. (I think the name of the purveyor was Purely Pork.) Pasture raised, of course. Pricey...of course. But truly lovely--1 1/2 inches thick, perfect for the grill, and extremely lean. I grabbed one of the provided recipes and gave it a shot.

How'd it go? Well, when I set these babies on the table, my husband was in ecstasy. Meat!! At last!! Actually, the whole family enjoyed this recipe. My daughter even said, "my compliments to the chef." That would be me. High praise from a 14 year-old who turns up her nose over just about anything even slightly out-of-the-ordinary.

PERFECTLY GRILLED PORK CHOPS

(for two chops--double for four, etc...)

Two large pork chops, approx. 1 1/2 inches thing (preferably local, pastured pork)

3 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon terriyaki

1 tablespoon worcestershire

3 tablespoons vermouth (I substituted white wine)

1/2 medium onion, finely sliced

fresh ground pepper

fresh ground sea salt

brown sugar

Mix all ingredients except salt, pepper, and sugar, then add pork chops, coating well with marinade. Cover and refrigerate 1 to 1 1/2 hours, turning once or twice. Remove pork chops, reserve marinade, and pat dry with paper towl. Preheat grill. Once grill is very hot, lower one burner to medium while leaving remaining on high.

Place chops over burner with reduced heat. Grill 2 1/2 to 3 1/2 minutes each side until internal temperature reaches 135-140 degrees. While chops are cooking, reduce marinade over medium high heat in a sauce pan on the stove top. Bring to a vigorous simmer and stir, creating flavorful gravy.

Remove chops from grill, cover lightly with tin foil and let sit for 5 to 10 minutes*.

(Note from purveyor: "We prefer to remove our chops from the grill while they are still on the rare side as they continue to cook under the foil and because pastured meats tend to be on the leaner side.")

Top chops with marniade reduction and use as a tasty gravy for sides.

*While it's important not to overcook pastured meats, I found that these chops were underdone even after sitting for 5 - 10 minutes. I put mine back on the grill over indirect medium heat for an additional 5 minutes or so to cook through. Also, I found that the brown sugar coating on the chops caused flare-ups if the grill was too hot. I suggest using medium heat, turning down if necessary--otherwise they'll char.

Enjoy!

Lisa

2009-09-23T11:31:00.009-04:00

What The Heck Are These?

I think what I enjoy most about shopping at farmers' markets is finding unusual produce. These weird little thingies certainly fall into that category. I'd never seen them before. (They look like mini versions of the pods from "Invasion of the Body Snatchers.")

What the heck are they? Well, all I can tell you is they're called husk cherries. Just squeeze the tan, paperlike outer husk, and out pops a little yellow orb that you eat--and there's no pit! (Actually, in response to the "try one" sign at the market, I almost made the mistake of eating it whole. The whole shebang was in my mouth, husk and all. Boy, was I embarrassed!)

What do they taste like? Well, the taste-testers in my household (consisting of me, my husband, and my daughter) had differing opinions. To my palate, they were slighly sweet with creamy herbal overtones (sounds like a good red wine, right? Hmmm, husk cherry wine...) My husband chewed, shrugged and did not comment (not exactly a rave review). My daughter screwed up her face and said they reminded her of the flouride treatment she once got at the dentist (mind you, that was years ago, long before I read about the dangers of flouride. But that's fodder for another blogging session). So, that's a downright pan from the resident teenager.

So, that's that. Not exactly a hit, but interesting nonetheless. Ok, I know what you're thinking: reading this cost five minutes of your life you'll never get back. Well, look at it this way: now you know what a husk cherry is. And that's knowledge I'm sure you couldn't have lived without!

I promise tomorrow's recipe post will be a bit more interesting (DELICIOUS pork chops). And I guarrantee that husk cherries will NOT be on the ingredients list!

Lisa

2009-09-15T15:42:00.012-04:00

(Photo: www.copyright-free-pictures.org.uk)

Catch a Buzz…..Save The Bees!

Every morning, a plump, yellow and black visitor descends upon my deck, happily buzzing around a flower-filled planter next to the slider door. This rotund fellow makes his rounds from bloom to bloom, drinks his fill, then zooms off in search of new delicacies.

Not too long ago I would have viewed this large, stinging insect as a pest, and wished him gone. But that's no longer the case. In fact, lately I’ve been having lots of warm, fuzzy thoughts about bees.

Why? Well, did you know that bees pollinate 60 percent of the food that we eat? Yep! Without them, we wouldn’t have melons, squashes, blueberries, apples, nuts, alfalfa, clover, cocoa, vanilla, mango, plums, apricots, broccoli, coffee….the list goes on and on. Suffice it to say that without bees, “life on this planet as we know it would end,” as noted in an excellent article by Tammy Toad Ryan in this summer’s Edible Jersey magazine.

Folks, bees need your help. They’re in trouble. Here in New Jersey, we’re down from 40,000 hives in 1990 to 10,000 now. Not good! You’ve probably heard about the phenomenon referred to as colony collapse disorder, where previously healthy colonies simply die off. This happens when colonies become weakened, and experts believe this is probably due to loss of food sources and the effects of toxic chemicals in the environment.

What can we do? Experts urge farms and lawns to go organic, since bees are killed when they come into contact with insect-control products that are given to plants in food, water, or soil, or when they eat the plants themselves. Says Tim Schuler, currently the New Jersey State bee inspector (how’s that for a job title??!), “the biggest threat to honeybees is the lack of forage because of changes in land use, and pesticides in our environment. The image of the perfect lawn needs to go.” Turns out that the weeds that foil our quest for the perfect lawn—like dandelions and clover—are perfect food for bees. And the pesticides we use to kill these weeds kill not only the weeds, but the bees, too. A double-whammy! Yikes!!

What else can we do? Plant a variety of flowers (wildflowers are great), to provide bees with viable sources of food. I just added three butterfly bushes to my yard—not only do the butterflies love them, the bees do, too! If anyone can recommend deer-resistant perennials and bulbs, please share!

Bzzzzzzzzzzzzzzzzz……. Lisa

2009-09-11T07:54:00.006-04:00

FRIDAY FIX....................................

Ok, carnivores, here's something that will make grilled veggies taste so delicious you might just forget there's no meat on your plate! Here's my all-time fave marinade, from the excellent cookbook "Quick Vegetarian Pleasures" by Jeanne Lemlin (first introduced to me by my pal Kelly).

It's no secret that most of us don't eat enough veggies. We need to increase our veggie intake (and eat less meat overall), so check it out! Try replacing one or two meals a week with a vegetarian/vegan option. There are lots of fabulous recipes for main courses, soups, salads, breads, muffins, desserts...and much more.

This marinade makes AMAZINGLY SCRUPTIOUS grilled veggies. I especially like it with eggplant (of course), zucchini, peppers, and especially portobello mushrooms. They're so dense and substantial, you wont miss the slab of sirloin that's NOT on your plate! It's also a nice change from Italian-style vinegar-based marinades. I don't know about you, but I'm balsamic vinegared-out!!

LEMON-SOY Marinade

1/2 cup vegetable oil (since I strongly prefer olive oil over other types, that's what I use)

3 Tablespoons fresh lemon juice

4 1/2 tablespoons tamari soy sauce (I've used regular and low-sodium and they're ok, too)

1 scallion, very thinly sliced

3 garlic cloves, pressed (local, organic if possible! It's so much better!)

1 1/2 teaspoons ground ginger (my husband is not a ginger fan, so I reduce or omit it entirely. I love the touch of ginger, but it's still delicious without)

Mix all ingredients together. Makes about 1 1/4 cups

Note: If you're in a hurry, I find the veggies marinate nicely in as little as 30 minutes (although Lemlin says to marinate 4-6 hours). You can brush more marinade on as they grill if you wish.

Delish!! Enjoy!!

Lisa

Food Coloring - Demystified....

2009-09-10T08:00:00.006-04:00

Avoid it! for you, for your kids! It's insidious and you can easily eliminate it from your diet.
Cancer, Asthma, Allergies, Hyperactivity, NO THANKS!

Here's the scoop.....

There are basically seven, 7, only SEVEN what they call "certifiable" food colorings that are permissable in food production.

CERTIFIABLE = CHEMICALS = DON'T EAT IT!

Being designated as Classified Colors they must be listed on the ingredients list by name.
They are...

Blue # 1 (Brilliant Blue)
Blue #2 (Indigotine)
Green #3 (Fast Green)
Red #3 (Erythrosine)
Red #40 (Allura Red)
Yellow #5 (Tartrazine)
Yellow #6 (Sunset Yellow)

Here's WHY you want to avoid the CERTIFIABLE Colors....

They are derived from..........drumroll please....

Petroleum Distillates or Coal Tar!

What will that do to you?

Following dye info from foodreactions.org

(annotations by moi....)

Red #3 can increase thyroid hormone levels and lead to hyperthyroidism, was shown to cause thyroid cancer in rats in a study in 1990; banned inUK January 1990, but not recalled by the US FDA**; banned in Norway

This kills me!$% Thyroid Cancer, come on...how is this acceptable!

FD&C Red No.40; Orange-red colour used in sweets, drinks and condiments, medications and cosmetics, synthetic; introduced in the early eighties to replace amaranth which was considered not safe due to conflicting test results; allura red has also been connected with cancer in mice; banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria and Norway
Are you kidding me - CANCER! Gee thanks, let's bundle them up and send them to school with a nice yummy dose of CANCER!

FD&C Yellow No.6; used in cereals, bakery, sweets, snack foods, ice cream, drinks and canned fish; synthetic; also in many medications including Polaramine, Ventolin syrup; side effects are urticaria (hives), rhinitis (runny nose), nasal congestion, allergies, hyperactivity, kidney tumours, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, distaste for food; seen increased incidence of tumours in animals; banned in Norway

more cancer! and other great stuff!

FD&C Yellow No.5; known to provoke asthma attacks (though the US FDA** do not recognise this) and urticaria (nettle rash) in children (the US FDA** estimates 1:10 000); also linked to thyroid tumours, chromosomal damage, urticaria (hives) and hyperactivity; tartrazine sensitivity is also linked to aspirin sensitivity; used to colour drinks, sweets, jams, cereals, snack foods, canned fish, packaged soups; banned in Norway and Austria

more Thyroid TUMOURS! had enough, are we done yet or are we willing to accept Thyroid Tumours as just a price we have to pay for a yummy treat!

FD&C Blue No.2, commonly added to tablets and capsules; also used in ice cream, sweets, baked goods, confectionary, biscuits, synthetic coal tar derivative; may cause nausea, vomiting, high blood pressure, skin rashes, breathing problems and other allergic reactions. Banned in Norway

Here's a new one.....High Blood Pressure! yippee!!!

FD&C Blue Dye No.1; used in dairy products, sweets and drinks, synthetic usually occurring as aluminium lake (solution) or ammonium salt; banned in Belgium, France, Germany, Switzerland, Sweden, Austria, Norway

ARE YOU THERE YET? MAD YET? C'mon LET'S DO SOMETHING!

WHAT CAN WE DO?

1) READ THE LABEL and don't buy anything that specifically mentions a color and number. Remember that they have to use the FD&C color number. That's an easy Rule to remember!

following exerpt from Red#40.com

If a certified color is used, it must be explicitly declared on the ingredient list, as "FD&C Red Dye #40" or "Red 40" So if you are reading a products list of ingredients and all you see is the nonspecific "artificial color" then you can be sure it's not a certified color. It may be beet juice extract, it might be carmine or it could be caramel color, but it's certain that it's not Red40.

2) CHOOSE BETTER PRODUCTS - because every time you make a purchase you're casting a vote. Somewhere, someone is looking at those numbers. Let them know by voting with your $$$$. Check everything! It's out there in your Doritos, Fruit Loops, Ice Cream, Cheese. Check the product labeled "Natural". It can be in there too!

3) Drop them a line! Why not let them know what you want. There are alternative or exempt colors that are made from natural plant, animal, and mineral sources. I'd much rather eat something colored from beets wouldn't you?

So in closing, with EYES WIDE OPEN.....PLEASE...........Do Something!

We all really need to take back our food system. It's supposed to be nourishment, ya know, fuel for the body, fuel for growing brains, etc..... It's not supposed to slowly kill us with screwed up thyroids, high blood pressure, hyperactivity and the BIG C....Cancer. No wonder we're all tired, sluggish, pudgy, and lumpy. We don't stand a chance when these things are slipped in while we're too busy raising our kids, going to work, just trying to live.........

This Rant brought to you by......MaryAnn

p.s. you can read more at the links above for foodreactions.org and red40.com

There's lots of info out there related to hyperactivity and A.D.H.D. Some dyes have even been banned successfully as a result of public outcry.

Italian in a Previous Life???

2009-09-08T21:11:00.019-04:00

Maryann, I'm right there with you....LOVE eggplant, and I'm not even Italian (well, by marriage--does that count?? In any case, I'm convinced I was an Italian opera singer in a previous life. Ha, ha.)

I bought lovely organic eggplants at the Flemington Farmer's market last week, too. (Are we a team or what???) What did I cook? Well, this is where we diverge....I wasn't nearly as virtuous when it came down to making a healthy choice. In fact, I caved. Big time. Before I could say "melanzana" (that's eggplant in Italian) I had whipped up a mouth-watering batch of rollatini, generously stuffed with creamy mozzarella, ricotta, and asiago. Delicioso....but undeniably fattening. It's salad for me for the rest of the week! (Speaking of salad, I also found beautiful organic romaine at the farmers' market). Well, even though it was fattening, I took comfort in the fact that it was "real" food, not something encased in plastic that emerged from a cardboard box.

In the spirit of "real food" here's something I spied while perusing Edible New Jersey. (If you haven't yet seen that wonderful publication, keep your eyes peeled. I find it at farmers' markets and health food stores.) This is from Michael Pollan, one of the nation's leading writers and thinkers on food and the author of the well-known book, "The Omnivore's Dilemma."

Michael Pollan's 12 Commandments of Food

1. Don't eat anything your great-grandmother wouldn't recognize as food
What do you think great-grandma would say about Cool Whip?????

2. Avoid products containing ingredients you can't pronounce
There goes at least 75% of what you find at the Shop-Rite.....

3. Don't eat anything that won't eventually rot
Hmmm....wouldn't honey be an exception to this? Isn't it the only food that never spoils? And raw, local honey is so good for you--studies even show that it has antiviral properties!

4. Avoid food products that carry health claims
I think "too good to be true" usually applies in these cases.

5. Shop the peripheries of the supermarket; stay out of the middle
Whether in the movies or your local grocery store, it's all about product placement.......

6. Better yet, buy food somewhere else; the farmers' market of community supported agriculture
Here's an idea: stock up on late summer's bounty by lightly blanching seasonal veggies and freezing them for use during the winter months, a la Barbara Kingsolver. I'm going to try it...I'll let you know how it works out!

7. Pay more, eat less
I know money's tight, but I'd rather buy quality food and cut back elsewhere. (Like cooking at home instead of going out to dinner???)

8. Eat a wide variety of species
As they say, variety is the spice of life! Try something new. Like leeks, maybe. I've never known what the heck to do with a leek. Well, the nice (and very patient) fellas at the farmers' market talked me into using one in potato salad. I sauteed it with garlic (theirs also...an amazing variety appropriately named "music" that waltzes in your mouth) and olive oil. Tastes like a very mild scallion. Yum!!

9. Eat food from animals that eat grass
If you do eat meat, this is the way to go, even if it costs a bit more. You don't want to know what the CAFO's feed their animals!

10. Cook, and if you can, grow some of your own food.
The other day my daughter said to me, "Mom, I'm soooo glad that you cook!" Made all the hard work worthwhile! :) But I'm not even going to talk this summer's pathetic garden...so sad...... :(

11. Eat meals, and eat them only at tables.
Guilty. I eat breakfast and often lunch while on-the-move.

12. Eat deliberately, with other people whenever possible, and always with pleasure.
Still working on part one and two. Part three I've got down pat!

I think Michael Pollan must have been Italian in a previous life, too......

Next, I'll post the recipe for my favorite marinade....please stay tuned, everyone!

Lisa

Friday Fix.......Easy Eggplant

2009-09-04T10:01:00.006-04:00

I LOVE Eggplant Parmigiana, floured, fried, and oozing with cheese.......Oh I Really Really Do! But, it's not something I want to indulge in on a regular basis. I needed to find a way to get my Eggplant fix without the extra pounds. This easy eggplant is delicious, simple to make, and pretty darn tasty!

Slice the eggplant just under 1/2" thick, sprinkle with salt and let drain about 20 mins in a colander. You can rinse or just wipe the salt off with paper towel. Dry the slices if you rinsed. You're almost done! Put the slices on a lightly oiled sheet pan, brush with olive oil, top with a bit of your favorite sauce, sprinkle with oregano, and pop in the oven. I like to bake in a 300 degree oven till fork tender 20-30 mins.

Sometimes I'll just have a salad with a side of eggplant for lunch or dinner. So yummy, so healthy! I got several beautiful organic eggplant at the Flemington Farmers Market last Sunday.

I feel so great going there on a sunny Sunday morning (think Shiny, happy, people). There's always live music and good produce to be found.

Check it out!

and, check out the Food Renegade Blog for Fight Back Fridays!
Go for it! Rebel against processed food!!

Enjoy!
Maryann

Not so Cool Whip..... Ditch it!

2009-09-03T09:07:00.005-04:00

Even if you can't spend the extra money, or don't have the time to frequent the farmer's markets you can still make healthier choices at the supermarket. Let's take a look at Cool Whip whipped topping.

Wired Magazine did a post in 07'

CoolWhip
A delicious blend of sugar, wax, and condom lube.

I laughed out loud when I read that one..... I knew whipped cream was sexy, but...

Here are two of the worst ingredients! hmmm, might inspire one to actually whip cream..

Polysorbate 60
Polysorbates are made by polymerizing ethylene oxide (a precursor to antifreeze) with a sugar alcohol derivative. The result can be a detergent, an emulsifier, or, in the case of polysorbate 60, a major ingredient in some sexual lubricants.

Sorbitan Monostearate
Chemists call this stuff synthetic wax, and it's sometimes used as a hemorrhoid cream. It's one of the magical substances that keep Cool Whip from turning to liquid over time in the fridge.

So, next time you reach for that whipped topping think about those very sexy hemmorrhoids. You might just reach for a carton of plain old heavy cream.......

Friday Fix.......Vegetable Fritters.....

2009-08-28T10:32:00.004-04:00

These Zucchini Fritters remind me of the Cauliflower Pancakes that are a staple in our house. My Italian father has been making them since I was a kid. Follow the recipe below but use cooked Cauliflower instead of the zucchini. We make with parsley and serve with sour cream. (I only use about 1/2 cup flour. See how wet the batter is. If too wet add more.)

image courtesy Grist

Zucchini Fritters (recipe from Grist)

4 cups grated zucchini (1 ½ to 2 pounds), squeezed dry
About 1 ½ cups of bread crumbs, flour, or cornmeal
2 teaspoon baking powder
2 eggs, beaten
4 scallions, chopped including the greens
2 garlic cloves, chopped
1/2 cup chopped herbs—any or a combination of parsley, cilantro, basil, mint
salt and pepper
A splash of milk or buttermilk, if needed, to give the batter a spoonable texture
Olive oil for the pan

Sprinkle about 1 ½ teaspoons salt over the grated zuchinni and set it aside in a colander to drain for 15 minutes. Meanwhile, mix the remaining ingredients together except the oil. After 15 minutes squeeze any excess water from the zuchinni and then mix it with the batter. Season with a big pinch of black pepper. Film a large skillet (or two) with 1 Tablespoon or so olive oil. When the pan is hot (on medium heat) drop heaping tablespoons of batter into the skillet. Cook over medium heat until golden brown on the bottom. Flip and cook the second side. Eat while hot with sour cream, yogurt, or salsa verde.

TIME MAGAZINE'S COVER STORY

2009-08-26T10:23:00.002-04:00

CHECK OUT THIS WEEK'S TIME MAGAZINE!!!

If my neighbors don't already think I'm nuts, I'm sure they do now. After I grabbed the mail out of the box the other day, I was literally jumping up and down in the street.

FRIENDS, LOOK AT THIS COVER STORY!

The headline: THE REAL COST OF CHEAP FOOD.

The fine print reads:

WARNING: This hamburger may be hazardous to your health. Why the American food system is bad for our bodies, our economy, and our environment--and what some visionaries are trying to do about it.

MAINSTREAM MEDIA FINALLY GETS IT!!!!

I urge you not to miss this amazing, eye-opening cover story. Here's how it starts:

"Somewhere in Iowa, a pig is being raised in a confined pen, packed so tightly with other swine that their curly tails have been chopped of so they won't bite one another. To prevent him from getting sick in such close quarters, he is dosed with antibiotics. The waste produced by the pig and his thousands of pen mates on the factory farm where they live goes into manure lagoons that blanket neighboring communities with air pollution and a stomach-churning stench. He's fed on American corn that was grown with the help of government subsidies and millions of tons of chemical fertilizer. When the pig is slaughtered, at about 5 months of age, he'll become sausage or bacon that will sell cheap, feeding an obesity epidemic currently afflicting more than 2/3 of the population. And when the rains come, the excess fertilizer that coaxed so much corn from the ground will be washed into the Mississippi River and town into the Gulf of Mexico, where it will help kill fish for miles and miles around. That's the state of your bacon--circa 2009."

Also, did you know that $1 can buy 1,200 calories of potato chips, 875 calories of soda, 250 calories of vegetables, or 170 calories of fresh fruit? It's no wonder there's an obesity epidemic!

That's just the start. There's a lot more great information, including a cost-comparison of conventional vs. organic food.

Triumphantly, I read the begnning of this article to my husband, who (uncharacteristically) had no comment. Happily, I don't think he'll give me the hairy eyeball any more when I inform him I'm going to the farmers' market, or proudly explain the local origins of items that appear on his dinner plate!!

I know we can't all be visionairies, but we can do our own small part to change our food system. Buy local and organic whenever you can, and support brands that have a committment to sustainable agricultural practices. PEOPLE, GET OUT THERE AND ROCK YOUR FOOD WORLD!!!!

Swine Flu

2009-08-20T12:30:00.007-04:00

CNBC reported today on swine flu, media hype, and vaccine risks........
Great Video Watch it!
Click to Minute 2:10 in video. The ending puts the media hype in perspective!

2009-08-18T21:31:00.004-04:00

FRIDAY FIX..........oops, make that Tuesday.....

Ok, I know I fell down on the job last Friday, and I apologize profusely. Stuff just got in the way, y'know??

Well, the dog days of August are upon us, and everything in my garden is looking pretty sad. Everything but basil, that is. In fact, I have a bumper crop! (At least SOMETHING grew. Apparently the cool, wet summer was to its liking.) Wow, it's absolutely gorgeous--deep green, and incredibly fragrant. It makes me happy.

But what to do with an overabunance of this green delight? Make pesto, of course. So, today I took a machete to it, brought a big bunch inside, and whipped up a batch. Don't let the picture worry you (my lovely daughter says it looks like puke). It looks better on pasta.

If you've never made your own pesto, think about giving it a whirl. (I use my trusty Cuisinart, but I suppose a plain old blender will do the job, too, although I've never made pesto with one. ) Just think of all those wonderful phytochemicals you'll take in--that is, plant chemicals that have protective or disease preventive properties--hidden in such a delicious treat!

Here's my favorite pesto recipe. Serve it on pasta (I like Barilla Plus farfalle or rotini), spoon it on sliced tomatoes, use it a topping for grilled salmon....I think it's good on just about anything (except ice cream...although I've heard of basil being used in fruit sorbets, so why not??)

PESTO SAUCE

2 large garlic cloves, peeled

3 ounces imported Parmesan Cheese, cut up into 1-inch cubes

2 cups packed fresh basil leaves (you can also use part Italian parlsey or spinach leaves)

1 teaspoon salt

1/4 cup pine nuts or walnuts (great source of Omega 3's!!!)

1 cup olive oil

With the processor running, mince the garlic by dropping it through the feed tube. Add the cheese and chop it by turning the machine on and off about 10 times. Add the basil, salt, and nuts, and mince them by turning the maching on and off about 8 times. With the machine running, drizzle the oil until it is well blended. Makes enough for 6 servings of pasta.

Note: Pesto sauce will keep for months if covered with a thin coat of oil and refrigerated. You can also freeze it (nothing better than garden-fresh pesto in the middle of January!)

TIP: Pesto sauce will oxidize when exposed to air. Adding a zap of fresh lemon juice helps. Also, using part spinach will help keep the color nice and green. Be sure to add sauce to pasta right before serving, not ahead of time, to avoid oxidation as much as possible. (Even if it turns brown it still tastes great, just doesn't look as pretty.)

VIVA ITALIA!!!!

Lisa

Friday Fix........

2009-08-08T07:51:00.003-04:00

On Saturday, oops!! Well it is summer and it's easy to skip blogging. And........it's finally SUNNY! Here's a really good Zucchini Gratin recipe from 101cookbooks.com

Here's my Gratin.....

I've made this twice. The second time I made it I didn't have the fresh oregano and I really noticed the difference, so if you want to wow your friends get the fresh herbs! I also cheated and used Croutons because I was in a hurry and didn't have time to make the fresh bread crumbs. It was still delicious. Give it a try, there's lot's of local zucchini to be had.

Summer Squash Gratin Recipe

Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound yukon gold potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Serves about 8 as a side.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

101 Cookbooks http://www.101cookbooks.com/

YO DUDE! What's UP????

2009-07-22T21:38:00.004-04:00

What's going on Obama? I thought you were more pro-environment, pro the people?
What the ......?

Per the Organic Consumer's Association.........

Now, the Obama Administration is putting two notorious biotech bullies in charge of food safety! Former Monsanto lobbyist Michael Taylor has been appointed as a senior adviser to the Food and Drug Administration Commissioner on food safety. Just what we need a lobbyist as senior advisor, no conflict of interest there!!

According to OCA

While working as a lobbyist, Taylor authored more than a dozen articles critical of the Delaney Clause, a 1958 federal law prohibiting the introduction of known carcinogens into processed foods, which had long been opposed by Monsanto and other chemical and pesticide companies. (oooh, yummmy, I'd love some more pesticides in my food, wouldn't you?)

When Taylor rejoined the federal government, he continued advocating that Delaney should be overturned. This was finally done when President Clinton signed the so-called Food Quality Protection Act on the eve of the 1996 elections.

As for Wolff...

per OCA....

rBGH-using dairy farmer and Pennsylvania Agriculture Secretary Dennis Wolff is rumored to be President Obama's choice for Under-Secretary of Agriculture for Food Safety.

Dennis Wolff is the Secretary of Agriculture for the State of Pennsylvania. Wolff also is a dairy farmer and owns Pen-Col Farms, a 600-acre dairy cattle operation.

Wolff has championed agribusiness interests as Pennsylvania's Secretary of Agriculture, including banning local dairies from marketing their products as free of Monsanto's rBGH

so, if you want to purchase milk without rBGH in it you can't identify it BECAUSE IT'S NOT ON THE LABEL!!!!

Per Wolff, (awwwe, he did it for us)
... consumers were "concerned or confused" about the labeling and said his department received "many calls" about it. Yet when a New York Times reporter asked him about this, Wolff couldn't provide any surveys showing consumers were confused and could not come up with the name of ONE CONSUMER who had complained.

(sounds fishy to me! politics as usual)
* Held one meeting of the so-called Food Labeling Advisory Committee and said they recommended the labeling ban. Yet the committee never voted on anything and never made any recommendations specific to dairy. Moreover, the group most affected by the rules and most opposed to them, the PA Association of Milk Dealers, was never even invited to the meeting.

Per OCA....

After 5 years of declining sales and several legal setbacks, Monsanto has finally decided to dump rBGH! Thanks to consumer pressure, major retailers, dairies, and cafes, from Kroger to Starbucks, have commited to sourcing milk from rBGH-free cows.

Several countries, including Australia, New Zealand, Canada, Japan, and the European Union have banned rbGH because of its impacts on human and animal health.

From the book: What's in your milk? by Samuel S. Epstein,M.D.

Monsanto, supported by the Food and Drug Administration (FDA), insists that rBGH milk is indistinguishable from natural milk, and that it is safe for consumers. This is blatantly false.

rBGH makes cows sick. Monsanto has been forced to admit to about 20 toxic effects, including mastitis, on its POSILAC label.
rBGH milk is contaminated by pus, due to the mastitis commonly induced by rBGH, and antibiotics used to treat the mastitis.
rBGH milk is supercharged with high levels of a natural growth factor (IGF-1), which is readily absorbed through the gut.
Excess levels of IGF-1 have been incriminated as a cause of breast, colon, and prostate cancers.
IGF-1 blocks natural defense mechanisms against early submicroscopic cancers.
rBGH factory farms pose a major threat to the viability of small dairy farms.
rBGH enriches Monsanto, while posing dangers, without any benefits, to consumers.

I don't know about you but I'm fed up! No wonder every other person you meet has been touched by cancer. We all have to care about this stuff. The system is too big and too driven by corporate interests. Vote with your dollar! Don't buy the junk!!! Go to the OCA site and send a message about these new appointments. Click Here! and send a message!

These appointments stink. Sounds like the investment banking debacle! Do they all work for Goldman Sachs or Monsanto!!???&*&*

So whoopie, there's crap in the sunscreen that can give you cancer, gunk in the milk, cancer causing properties in artificial sweeteners, injected farmed fish, nitrates and nitrites in your cold cuts...........the list just goes on and on!

LET's wake up peeps!!! Send a message that you'd prefer your food products be free of cancer causing crazy crud.

2009-07-17T09:18:00.007-04:00

FRIDAY FIX.........

A delicious treat from my Grandma. Peachy-keen!

So, you've been eating healthy for a whole week. Right? Right??? Well, even if you haven't been good, It's time for a treat, so I'm going to share a very special recipe, one that's near-and-dear to my heart: my maternal Grandma's Dutch Apple Cake. It's amazing...and worth the splurge, trust me. And, as Mary Ann says, since you're making it from scratch you know what's in it, and you're not ingesting nasty hydrogenated oils or artificial colors.

Yep, I'm aware you're staring at a picture of peaches. Don't worry, I haven't lost it completely...not yet, anyway (although I'm well on my way). You see, this "cake" (really, it's more like a tart), is just as delicious made with ripe, juicy summer peaches as it is with apples. Best of all, peaches will be in season and available locally in NJ very soon, I think (I love the peaches from Valley Crest Farm on Allerton Rd. While not organic, the lovely Maria, who works there, told me that only the flowers are sprayed, not the fruit itself).

Ok, so back to the recipe. Here is one of Catherine "Birdie" Knappe's specialties (she also made a killer pot roast, by the way). It's a true family heirloom.

Dutch Apple Cake (Peach, too!)

You will need 5-6 large peaches (more if they're small), cut into thin slices. If the peaches are especially juicy, mix with a tablespoon or so of flour.

for crust:

1 1/4 cup flour (you can use 1/2 whole wheat pastry flour or my fave, King Arthur organic white whole wheat flour (available in most large supermarkets)
1/2 tsp. salt
1 tablespoon sugar
1 tsp. baking powder
1/2 cup butter
1 egg yolk and 2 tablespoons milk, mixed together

Mix dry ingredients, cut in butter add liquid (you can do this 1-2-3 in a food processor). Spread with fingers in an 8X8 glass baking dish, coming about 1/2 inch up the sides.

For topping, mix together:

3/4 cup sugar
1/4 tsp. cinnamon
1 1/2 tablespoons flour
2 tablespoons butter

Spread peaches over crust and sprinkle evenly with topping. Bake at 375 degrees for 45-50 minutes, until bubbly and crust is golden. Serve slightly warm. Amazing with vanilla ice cream.

Oh, my mouth is watering just thinking about it! Enjoy!

Lisa

2009-07-10T09:45:00.003-04:00

Friday Fix........

Looking for a quick and easy, healthy, one-pan dinner? Well, what could be simpler than a recipe using lovely, local free-range eggs, bursting with beneficial Omega-3's! Here's a frittata recipe that works for any meal of the day, and you probably have all the ingredients on-hand. (I used the beautiul fresh red potatoes I bought at the Stanton Farmer's market, and parsley snipped from my garden. Yum!) Feel free to throw in chopped tomatoes, olives, artichoke hearts, or whatever eftover veggies are lurking inside your fridge to up the nutrition and fiber content. Add a green salad, and you're done!

Potato, Onion, and Parmesan Frittata

1 Tbs. olive oil

1lb red potatoes, thinly sliced

1 medium onion, thinly sliced

6 large eggs, beaten,

2 large egg whites

1 Tbs. chopped fresh parsley

1/2 cup grated Parmesan cheese

1/4 tsp. black pepper

1. In a 10" non-stick skillet, heat oil over medium-low heat. Add potatoes and onion; cook, stirring occasionally, until potatoes are cooked through and lightly browned.

2. In a medium bowl, whisk together eggs, egg whites, parsley, Parmesan, and pepper. Pour egg mixture into pan, evenly spreading to coat bottom. Cover and cook 15 - 20 minutes or until center is cooked through. Sprinkle top generously with additional Parmesan, if desired.

Enjoy!

_________________________________________________________________________

Now, here's something else to chew on....literally!! (And so appropriate, I thought, given the name of this blog!) We put a lot of time and effort into eating healthy food, right? But do we give much thought into actually how we eat it?

Actually, my friend Kelly got me thinking about this....well, her Dad, really. See, Kelly's Dad, Ronald, is quite an interesting fellow who, at this point in time, is following a macrobiotic diet. Now, I'm the first one to admit that I know nothing about macrobiotic diets (can anyone out there educate me?), but Kelly told me that you're supposed to chew every bite of food 50 times before swallowing.

Sounds a bit extreme, right? Well, I came across this interesting bit of information recently, and there's a lot to be said for S-L-O-W E-A-T-I-N-G. Besides giving us time to enjoy our food, would you believe it can help us lose weight, too?? Hey, I'm all over that! Something to think about this weekend:

5 Powerful Reasons to Eat More Slowly

Many people rush through the day, with no time for anything. When they have time to get a bite to eat, they gobble it down. That leads to stressful, unhealthy living. Here are some reasons you should consider the simple act of eating slower:

Lose weight. A growing number of studies confirm that just by eating slower, you’ll consume fewer calories -- in fact, enough to lose 20 pounds a year without doing anything different or eating anything different. It takes about 20 minutes for your brain to register that you’re full. If you eat fast, you can continue eating past the point where you’re actually full. (WOW.. I LOVE THIS!!!!)

Enjoy your food. It’s hard to enjoy your food if it goes by too quickly. Make your meals a gastronomic pleasure, not a thing you do rushed, between stressful events.

Better digestion. If you eat slower, you’ll chew your food better, which leads to better digestion. Digestion actually starts in the mouth, so the more work you do up there, the less you’ll have to do in your stomach.

Less stress. Eating slowly, and paying attention to our eating, can be a great form of mindfulness exercise. Be in the moment, rather than rushing through a meal thinking about what you need to do next.

Rebel against fast food and fast life. A hectic, fast-paced, stressful, chaotic lives -- the Fast Life -- leads to eating fast food, and eating it quickly. Rebel against that entire lifestyle and philosophy with the small act of eating slower.

What do you think? I think it's time for me to stop countersurfing and actually sit my butt down in a chair to eat!

Lisa

Friday Fix...........

2009-07-03T10:51:00.005-04:00

Red, White, and Blubarb Cake.......Happy Fourth of July!

This is the last piece just waiting for a dollop of whipped cream, yum....

My dear sweet Aunt Adele delivered a beautiful bunch of organic Rhubarb (which she grew) to my mother this week. The usual go-to recipe for Rhubarb would be a pie (we are certified pie-freaks!) but we wanted to try something different and went in search of a recipe for cake.

I modified a recipe from allrecipes.com for rhubarb cake to make it a bit healthier and used some of the tips from the 100 plus positive reviews.

This cake was super easy and very moist and delicious, especially when warm. My friend Jackie used to say "mmmmm, that's so good it makes you wanna slap your momma". While I will not condone anyone slapping their momma, this cake does tempt! (oh, and for the record I absolutely did not slap my sweet little mom:)

original recipe here

My modifications were.............
for cake:
1/2 stick of organic butter and 1/4 cup olive oil instead of 1 stick butter
1 cup turbinado sugar (organic brown sugar) instead of 1 1/2 cups white sugar
1 cup Bob's Red Mill whole wheat pastry flour and 1 cup White Flour instead of 2 cups white
3 1/2 cups rhubarb vs. 2 cups (this was suggested by reviewers)

for topping:
I used organic oats, olive oil, and brown sugar and spread over top. I just eyeballed it till it seemed a good consistency. Not too wet, not too dry. After spreading on top I just threw some blueberries over the top.

How to make it healthier:
Even with 1/2 cup less sugar I think you could cut the sugar a bit more (though my husband liked at 1 cup), try honey, try agave, use less butter, get organic buttermilk, try with spelt flour. Mom suggested putting the blueberries into the batter with rhubarb but I think they look pretty on top even though they exploded a bit.

I'm not about to banish treats but I do feel much better about eating treats made from scratch. At least I know what's in them.

Enjoy!
MaryAnn

Soccer Moms Unite! Say No to Artificial Sweeteners

2009-07-02T11:57:00.006-04:00

(image from The National Expositor)

One lump or two? How about none!

I've been reading about artificial sweeteners lately and there are just too many red flags.

So please, please read about it and choose natural sweeteners.

Of course you can always find articles supporting the artificial sweetener industry but there's a recent press release on the National Cancer Institute site linking formaldehyde exposure and cancers. In my opinion this new study validates links between Aspartame and cancer.

and....It's not just aspartame! There are red flags concerning all of the artificial sweeteners.

The following excerpt from an article by Ob/Gyn Marcella Pick sums up concerns regarding sugar substitutes - (The NCI article concerning Aspartame is even scarier than the awful side effects mentioned below)

"Aspartame, the main ingredient in Equal and NutraSweet, is responsible for the most serious cases of poisoning, because the body actually digests it. Aspartame should be avoided by most women, but particularly in those with neuropsychiatric concerns. Recent studies in Europe show that aspartame use can result in an accumulation of formaldehyde in the brain, which can damage your central nervous system and immune system and cause genetic trauma. The FDA admits this is true, but claims the amount is low enough in most that it shouldn’t raise concern. I think any amount of formaldehyde in your brain is too much.

Uh, yeah...

Aspartame has had the most complaints of any food additive available to the public. It’s been linked with MS, lupus, fibromyalgia and other central nervous disorders. Possible side effects of aspartame include headaches, migraines, panic attacks, dizziness, irritability, nausea, intestinal discomfort, skin rash, and nervousness. Some researchers have linked aspartame with depression and manic episodes. It may also contribute to male infertility."

Splenda

So, is Splenda safe? The truth is we just don’t know yet. There are no long-term studies of the side effects of Splenda in humans. The manufacturer’s own short-term studies showed that very high doses of sucralose (far beyond what would be expected in an ordinary diet) caused shrunken thymus glands, enlarged livers, and kidney disorders in rodents. (A more recent study also shows that Splenda significantly decreases beneficial gut flora.) But in this case, the FDA decided that because these studies weren’t based on human test animals, they were not conclusive. Of course, rats had been chosen for the testing specifically because they metabolize sucralose more like humans than any other animal used for testing. In other words, the FDA has tried to have it both ways — they accepted the manufacturer’s studies on rats because the manufacturer had shown that rats and humans metabolize the sweetener in similar ways, but shrugged off the safety concerns on the grounds that rats and humans are different. In our view, determining that something is safe (or not) in laboratory rats isn’t a definitive answer, as we’ve seen countless examples of foods and drugs that have proved dangerous to humans that were first found to be safe in laboratory rats, both in short- and long-term studies.

Saccharin

Remember those carcinogen warnings on the side of products that contained saccharin? They no longer appear because industry testing showed that saccharin only caused bladder cancer in rats. Most researchers agree that in sufficient doses, saccharin is carcinogenic in humans. The question is, how do you know how much artificial sweeteners your individual body can tolerate?

You can read the entire article from Marcella Pick here

read the NCI press release linking formaldehyde here

and... if you think artificial sweeteners are part of a weight loss plan read...

"The skinny on artificial sweeteners" here.

also, from The Economist read "The battle to replace sugar intensifies" here

So, SOCCER MOMS UNITE! Read up, choose natural, and vote with your purchases! Don't drink this stuff, don't give it to your kids, and go buy some stevia or honey. We're the ones out there doing most of the shopping and we're a powerful force. Make sure to read those labels. Many products hide these ingredients in the small print. No wonder our kids sometimes drive us crazy! They're jacked up on all this junk! nervous, irritable?

I've just started seeing commercials for the latest artificial sweetener "Truvia". Check out Green Luvin' blog here (she's done some digging into Truvia and it seems there's a Monsanto connection. Ah, very interesting).

Friday Fix

2009-06-26T12:41:00.004-04:00

For your Friday fix try this fabulous cake "Torta di Mele della Nonna", Grandmas Apple Cake. I found the recipe on the wonderful blog of La Tavola Marche cooking school in Italy. You can stay at this wonderful Inn operated by a cute young American couple who moved to Italy. The blog is an enjoyable browse with lots of great recipes and beautiful pictures of the Italian countryside.

I made this cake yesterday with some substitutions. I used half whole wheat pastry flour, added some applesauce to the batter, and used olive oil instead of plain old vegetable oil. As far as treats go it makes a fairly healthy, yummy treat.....

http://latavolamarche.blogspot.com/2009/04/grandmas-apple-cake-torta-di-mele-della.html

STANTON FARMERS' MARKET

2009-06-25T15:42:00.011-04:00

Farview Farm is on Stanton Road (County Road 629) in Flemington, just down the road from the Stanton market. Stop by their stand for your fresh, free-range eggs (or get them at the Stanton Market) and seasonal produce. They also sell angus beef (as quarters, sides, or whole...you'll never ask "where's the beef" again), pork, lamb, and chicken. "We farm using only natural and organic methods. All of our animals are antibiotic and hormone-free, and pasture raised using traditional grazing." Everything is to order---sign up now to get your frozen chickens (I did) and you'll get them in the fall. http://www.farviewfarm.com/

I think these are turnips......???

Here's Elyse displaying her delicious ice cream!
I bought and devoured the caramel chocolate nut...(like a Snickers bar, but no Snickers in sight, of course) and WAY better. She also sells delicious coffee, by the way......

Stanton Farmers' Market

2009-06-25T14:50:00.004-04:00

Hi everyone!

Recently I visited the brand-new Stanton Farmers' Market. (This is the first farmers' market to come to Readington Township!) Be sure to check it out, every Thursday from 4pm (I think) until 7:30pm, in the parking lot of the Stanton Reformed Church, 1 Stanton Mountain Road (only about 5 minutes off of Route 31.

I salivated over the certified organic fresh veggies, including asparagus and salad greens, from Green Gourmet Gardens, and sampled some delicious scape pesto (scape, I discovered, is an odd-looking shoot that grows on the tops of spring garlic plants...who knew???) And would you believe they still farm using HORSEPOWER??? How awesome is that???

The Griggstown Quail Farm and Market stand offered a delectable selection of chicken, chicken sausages, game birds, and amazing pies. (I purchased and sampled the chicken sausage with spinach and feta cheese. Delicious!!!) All poultry is all-natural, free range. The Griggstown Quail Farm serves leading NJ and NYC restaurants as well as the well-known D'Artagnan brand. This is quality stuff, folks, and you don't have to drive to Griggstown (near Princeton) to get it! http://www.griggstownquailfarm.com/

Lastly, I drooled over the Millstone River Creamery's ice cream. This is as decadent as it gets, folks. All natural, gourmet ice cream. Owners (and newlyweds) John and Elyse create and sell their amazing concotions in Millstone, New Jersey. It's premium-quality all-natural ice cream with a unique twist: it’s fresh! “We use fresh cream, fresh eggs, locally grown fresh fruit, no preservatives, no chemicals, no artificial flavors—only all-natural ingredients. Our Fresh Mint Chocolate Chip, for example, is made with fresh mint leaves. Virtually everything is made from scratch!" notes their website. You can do your e-drooling at http://www.millstonerivercreamery.com/.... but better yet, come out to the farmer's market, meet Elyse, and pick up a pint (or two or three) while you're there! YUM!!!

There's a lot more to explore...so folks....get out there and tap your inner "locavore." Eat local, and support small NJ farmers who are committed to quality of product and use practices that preserve the integrity of our land.

Happy eating!

Lisa

Thanks!

Another book to read.....

2009-06-24T09:13:00.005-04:00

I knew it wasn't my fault! I admit it, I love junk food. Who doesn't like the taste of that squishy bun on a fast food sandwich? No wonder a stroll through the supermarket is like running the gauntlet.

Heck I had my hand on the squeeze cheese the other day. You know, the golden yellow goop in a can for squirting on a cracker, or your finger for that matter. How's that for a quick fix. Fortunately my daughter stopped me and said "MOM, you're writing a healthy eating food blog, don't do it!"

Read this review from the NY Times of a new book, “The End of Overeating: Taking Control of the Insatiable American Appetite” (Rodale) by David Kessler, former head of the FDA and Harvard educated pediatrician.

An excerpt from the article...
When it comes to stimulating our brains, Dr. Kessler noted, individual ingredients aren’t particularly potent. But by combining fats, sugar and salt in innumerable ways, food makers have essentially tapped into the brain’s reward system, creating a feedback loop that stimulates our desire to eat and leaves us wanting more and more even when we’re full.

Read it here

Friday Fix.....

2009-06-19T08:34:00.007-04:00

Hey Lisa,
Your scoop on turkeys is just plain sci-fi disturbing. Sometimes it all seems so overwhelming! Who is the boob that came up with the uber growth concept of the uni-boob turkey??? Ya know, now that I think of it, turkey used to taste so much better.

So, really, what we have now is QUANTITY vs. quality. We have giant feast size turkeys that need to be brined and soaked and deep fried to have any flavor. In addition, the QUANTITY, I mean size, of the average american has grown along with the boob size of our turkeys!!!! It's an outrage!

For my part I'm going to seek out organic, humane, more natural turkeys for any future feasts. Do we really need to stuff ourselves this way? Who wants all of that leftover turkey anyway. There is something grotesque about the way we've been brainwashed into a "more is better" bunch of boobs. Rushing through fast food lines, missing the little things?

Can we eat and live in a more thoughtful way?

Let's make one change this week, how about a "Friday Fix". It doesn't have to be a big deal. Try something new in the supermarket, or better yet, visit a farmers market this weekend! Make a commitment to look for non-gmo healthy alternatives for your family. Break the cycle and vote in the check-out line! Run...........run, from the freakish frankenfoods that are sneaking onto our tables!

Here's Hugh kickin' back with his pet heirloom turkey.
Really......the man can do no wrong!

Have a great Friday Fix!

MaryAnn

Talkin' Turkey

2009-06-17T21:26:00.002-04:00

with Lisa

Come on, Mary Ann….posting a picture of a hunky, half-naked guy on our brand-new blog? That’s really hitting below the belt! (Sorry, I just had to do it!) It just goes to show that you never know when something completely random (and possibly inappropriate) might appear here, so be sure to keep your eyes peeled! (Just so you know, we’re also partial to cute dogs. Hmmmm….Hugh Jackman cuddling a peek-a-poo? Now that’s an idea!)

All kidding aside, I have a very serious subject on my mind today. What is it? Here’s a hint: gobble, gobble. Yep, we’re talkin’ turkey here. Well, turkey sex. Actually, the lack thereof. Did I hear you say “huh???” Don’t worry I’ll explain.

Okay, here goes. Did you know that the Broad-Breasted White—99% of the turkeys Americans eat are of this breed—can’t reproduce without human intervention? Yep, it's true. The mating gene has been bred right out of the poor deprived gobblers, necessitating artificial insemination (now, no turkey baster jokes, please) of the poor gal turkeys to ensure that we have little gobblers to grow up to grace next year’s Thanksgiving table.

Not only that, but they’ve been bread to have breasts even Dolly Parton would envy— a uniboob so humungous that the poor birds can no longer walk by the time they’re a year old—they’re so off-balance they topple over! Truth be told, they’ve hit the chopping block before that happens, so it doesn’t really matter, right??

Are we the only people who think this is really messed up?? What do you think?

Anyway, the bottom line is this: The good old-fashioned turkeys that our grandparents ate—known as heirloom breeds---have all but disappeared.

It's a shame, I know.......but a girl’s gotta eat, right? So, I set off in search of the next-best thing: broad-breasted whites that are raised with care. My search led me to DiPaola’s Turkey Farm in Hamilton, NJ, about 15 minutes from downtown Princeton. They’ve been producing all-natural whole turkey and turkey products since 1948. There’s a small store on the premises with a lot of products to choose from, but the days/hours are limited, so if you’re interested in going, give them a call first (see below).

I tried their turkey—in breast, ground and sausage form. It’s really good!

Unfortunately, you won’t find DiPaola's products at any New Jersey farmers’ markets. Why? Well, DiPaola’s owner, Art DiPaola (a 2nd generation turkey guy) informed me that NJ folks just aren’t willing to pay the price for his superior turkey items, so he only sets up shop at farm markets in New York City where, he notes, people "appreciate our products.” In fact that’s where I discovered DiPaola's—at 65th street and Broadway, to be exact. (It’s worth the price, by the way).

Ok, time to wrap up this turkey of a post. But before I do so, I’ll leave you with this:

Fascinating turkey talk is just a sampling of what you’ll discover in the eye-opening book “Animal, Vegetable, Miracle,” by the respected fiction writer Barbara Kingsolver. It’s a must-read for anyone interested in learning about the food we eat and where it comes from. It might just revolutionize how you look at food and will definitely influence the choices you make in your local supermarket.

Well, that's all for today, folks. More about turkeys (including a possible heirloom sighting in Hunterdon County!!!) another time. Stay tuned!

DiPaola Turkey Farm, 883 Edinburg Road, Hamilton (609) 587-9311.

Just say NO to GMO !

2009-06-13T10:31:00.005-04:00

So what the heck is a GMO?

Excerpt from the Institute of Responsible Technology

The Basics:

What's a GMO?

A GMO (genetically modified organism) is the result of a laboratory process of taking genes from one species and inserting them into another in an attempt to obtain a desired trait or characteristic, hence they are also known as transgenic organisms. This process may be called either Genetic Engineering (GE) or Genetic Modification (GM); they are one and the same.

(You can read more here)

So, now we know what it is......... FRANKENFOOD! But, should we care?

Surely these products are safe?

The creators of such sophisticated potentially altering scientific products wouldn’t endanger the food supply of the ENTIRE PLANET EARTH? would they?

You'd think there would be thorough testing before products go to market???? Think again....

More from “The Institute of Responsible Technology…….

Q. Didn’t the scientists at the FDA study GM foods themselves?

No. The FDA relies solely on information supplied by the biotech companies.

Q. What kind of information did the companies provide?

Calgene, the makers of the first GM crop, the FlavrSavr tomato, was the only company to submit detailed raw data from animal feeding studies to the FDA. The rest provide only summaries and conclusions. Industry research can be rigged; data often is omitted or distorted.

In the FlavrSavr tests, lab rats refused to eat the tomatoes and had to be force-fed. Several developed stomach lesions, and seven of forty died within two weeks. Still, the tomato was approved, but has since been taken off the market.

Q. Based on the information that was supplied, did the FDA scientist have concerns?

Agency scientists did warn that GM foods might create toxins, allergies, nutritional problems, and new diseases that might be difficult to identify. Internal FDA memos reveal that the scientists urged their superiors to require long-term safety testing to catch these hard-to-detect side effects.

Read more (here) about the dangers of GMO's and study results regarding disease. Gems like this are comforting! 55.6% Mortality in Rats Whose Mothers Were Fed GM Soy. Ya know, even if you fall back on the ever-popular notion that all studies can be skewed, this flys in the face of COMMON SENSE!

Q. What did the FDA do about these concerns?

Nothing was done that would protect consumers. In fact, in the case of genetically modified bovine growth

hormone, some FDA scientists who expressed concerns were harassed, stripped of responsibilities, or fired. The remaining whistleblowers had to write an anonymous letter to Congress complaining of fraud and conflict of interest at the agency

Q. How could the government approve dangerous foods?

A close examination reveals that industry manipulation and political collusion – not sound science – was the driving force.

The FDA official in charge ignored all warnings of the FDA staff scientists. The official, a former outside attorney for Monsanto, was a political appointee specifically to a new FDA post on GM policy, and left shortly after to become vice president at Monsanto.

Q. Why aren’t foods with GMOs at least labeled here?

The same political influence and money that got them past the FDA has prevented any labeling laws from being passed. However, President Obama had indicated support for labeling laws during his campaign.

Q. So do the biotech companies always get everything they want?

No. The biotech companies have fallen far short of their goals due to consumer resistance. The GM potatoes and tomatoes were taken off the market, and other GM crops, although approved, were never commercialized.

Concerned consumers in Europe were able to get major companies to commit to eliminate GMOs within one week. This was done with only a small percentage of the overall population. Businesses do not want to lose even a portion of their customer base. Everyone can vote with his or her pocketbook!

SO WHY DON'T WE CARE!!! Are we all that complacent, stupid, and drawn to anything shiny and bright!!!!! Does fancy packaging fool us! Stop saying "I don't want to know"

In 1998 the industry tried to get the USDA to let GM products pass as organic. During the public comment period, the Department received over 275,000 irate letters of protest from citizens, a public response unprecedented in the USDA's history. Thanks to this public protest, GM products cannot be labeled organic in the USA.

This stinks on so many levels! As usual we can follow the money trail back to ties between big agri-business and the pesticide giants. What’s really scary is that these GMO plants are taken in the wind to pollinate wherever they wind up. We could lose all of our pure non-GMO plants if we keep this up!

Gosh, it all seems like common sense to me. Stop messing with Mother Nature and maybe we’ll all be healthier and not completely destroy the planet.

So, for me, for now, I’m going to print out this handy NON-GMO shopping guide. Better yet, maybe I’ll just jot down the items and save a few trees. I’m happy to see many of my favorite brands on the list. We all tend to buy the same things over and over so the extra work to compile your list shouldn’t be too much of an inconvenience.

It occurs to me that I should be doing something!!! At the very least buying a T-shirt or something to raise public awareness. Make sure you subscribe to the organic consumers association newsletter and click on their take action tab to make your voices heard. Sign the petitions, it's easy!!!

Other good sites:

Organic Consumers Association "We are the only organization in the US focused exclusively on promoting the views and interests of the nation's estimated 50 million organic and socially responsible consumers."

Network of Concerned Farmers (Aussie network of farmers. Good reading here)

Seeds of Deception (Read article here about Jeffrey M. Smith and all the research he's doing on GMO's) (Lots of great links on his site Seeds of Deception! Do your own research and take action!)

Now go grab your re-usable shopping bags and stock up on healthy Non-GMO yummies!

Happy Shopping!

Mary Ann

Follow the yellow brick road!

2009-06-09T17:46:00.001-04:00

Let's start by saying WAKE UP! Yes you do want to know what's in your food! STOP SAYING you don't want to know, or that we worry too much. Knowledge is power and your choices in the checkout line drive the market.

When we started buying organic foods over fifteen years ago it was no small feat. You had to drive a hundred miles to find a whole foods market and then pick up the other bits and pieces needed from health food stores and small organic farmers. Wow have times changed!

The market has responded full-force and now the corporate giants of food-Dom have joined the fun. There it is, history has shown that the choices made by people just like us have helped drive healthy foods into the mainstream.

Now what? Well, it's not a perfect system and things are not as they may appear. In some cases it's just the same old stuff, different name. So again, we need to make those choices an ongoing part of our lives and demand the pure, healthy food we want.

We need to hold their feet to the fire with our mighty dollars and tell them no hidden ingredients, no fillers, .......... and no more nasty things in our food!!!

So, Please Join us! WAKE UP, Rise UP, Read UP and make good choices in the checkout line.
We'll figure it out together.......

Your children, your body, and the planet will thank you someday!

Yee HA!

2009-06-09T14:35:00.000-04:00

Now that we've got your attention! and....

Just so you don't think this is a militant, purist, vegan blog we'll start our food adventure with our visit to the Readington River Buffalo Company in Readington, NJ. We found ourselves winding our way down a long, bumpy, dusty driveway to the Buffalo Store with some trepidation. Would there be a mini natural foods market all shiny and bright with blinking lights? A cooler in the shade? Ooh, perhaps....A young hunkish farm hand? Hugh Jackman? Who knows?

What we found was a simple white building with a charming older gent and freezers full of buffalo. Lisa and I both grabbed some buffalo burgers and flank steak. I've already tried the burgers and they were delish!

I've always had a problem with buying meats from companies that use factory farm methods where animals are mistreated and not fed naturally. (I've been a vegetarian on and off but always seem to fall of the wagon so I'm not one to preach about vegetarianism and the issue of eating animal products.)

But, if you are going to eat animal products, it seems wise and logical to know where they come from, what they eat, and the conditions they live in. You know what they say "Garbage In, Garbage out".

Buffalo at the Readington River farm graze in the beautiful green pastures of Hunterdon County.

"Our bison are grass fed until they are ready for harvest, and at that time they are fattened with grain. To ensure that we have only the finest and pure grain feed, we grind it ourselves. We use corn, wheat, barley, molasses, and minerals in our feed."

Sounds good to me! Buffalo is also low in fat!

Here's the USDA Comparison:
Comparison Guidelines form the USDA handbook

(Per 100 gram portion, 8-5:8-10; 8-13; 8-17)
Bison Fat (grams): 2.42 Calories (kcal): 143 Cholesterol: 82
Beef Fat (grams): 9.28 Calories (kcal): 211 Cholesterol: 86
Pork Fat (grams) 9.66 Calories (kcal) 212 Cholesterol 86
Chicken Fat (grams) 7.41 Calories (kcal) 190 Cholesterol 89

Now I won't lie to you, Buffalo is a bit more money than the mass produced beef you buy in the supermarket. However, I think there's a world of difference in the quality because I know where it comes from, what it eats, and that it's lower in fat!

Check it out Readington River Buffalo Company
Happy Shopping!
Maryann