According to the results of a survey done by the Union of Concerned Scientists, the FDA pressures some scientists to change research data. And these scientists and researchers feel too intimidated to speak up.
“Of the 997 FDA scientists who responded to the survey, nearly one-fifth (18.4 percent) said that they "have been asked, for non-scientific reasons, to inappropriately exclude or alter technical information or their conclusions in a FDA scientific document."
Press release link here.
Remember the old Alka-Selter commercial, “I can’t believe I ate the whole thing!” Well, I used to think, “Then why did you eat the whole thing, you big dummy!”
Now there’s an official scientific answer. You ate the whole thing BECAUSE IT WAS THERE!
"Whatever size a banana is, that's what you eat, a small banana or a big banana," says Andrew Geier of the University of Pennsylvania. And "whatever's served on your plate, it just seems locked in our heads: that's a meal."
Study: Surroundings Play Key Role in Diet - washingtonpost.com
People take cues from their surroundings on eating: Study – The Hindu
New study shows that if you regularly take your medication, you have a better chance for an extended life. Even if that medication is a sugar pill!
Taking Medication, Real or Fake, Extends Life – Ivanhoe.com
At least according to Dr. William D. Clark, president of the American Academy on Physician and Patient. But he’s still on the patient’s side.
“What makes for a problem patient? Sometimes a characteristic resonates with a doctor's background, like a timbre of voice that replicates the pitch of the doctor's mother's incessant faultfinding.”
But doctor’s need to learn how to deal with “entitled demanders” and “dependent clingers” and, oh my god, SMOKERS and DRINKERS!
Practical Advice for Doctors on How to Respond When It's the Patient Who's the Problem – NYTimes.com (free registration required)
Consumer Reports reports that if you buy what you think is wild salmon at the wrong time of year, you may not be wild about what you get.
The salmon scam – Consumer Reports
via boing boing, via the consumerist - take a look at this picture of baby Ronald McDonald from an advertisement in India announcing the opening of a new McDonalds. (Isn't the cow sacred in India?) If this doesn't give you nightmares, I don't know what will. Link.
Consumer Reports’ investigation into the feed supply suggests the federal government isn’t doing enough to protect consumers. (What a bombshell!).
As late as the early 20th century, heart disease and certain types of cancer rates were almost nonexistent compared to today. Are our lives really any more stressful than those of our parents or grand-parents or is the truth that we are poisoning ourselves?
You are what they eat – Consumer Reports
Recipe from Joan Nathan's new book "The New American Cooking" (Knopf; $35)
Nathan was introduced to this omelet for breakfast in the foothills of the Ozarks, where she went thinking maybe nothing had changed in the last 30 years. Marion Spear, an herbalist in Fox, Ark., proved her wrong, picking fresh greens from her garden to prepare the omelet based on her latest inspiration, Japanese cooking.. The omelet tastes best with absolutely fresh herbs and vegetables steamed in a thin layer of egg in a minimal amount of oil, Nathan says. You can substitute spinach, dill, basil or parsley for the herbs and bitter greens and tomatoes for the mushrooms. Serve the omelet alone for brunch, or with fresh salsa and bread for lunch.
5 large eggs
1 tablespoon unsalted butter
2 ounces grated Cheddar cheese
1 handful (about 1/2 cup OR 1 1/2 ounces) chopped mustard greens
1 handful (about 1/2 cup OR 1 1/2 ounces) chopped arugula
1/4 cup chopped fresh cilantro
3 green onions, minced
3 shiitake mushrooms, diced
Salt and freshly ground pepper to taste
Break eggs into a medium bowl and mix well.
Heat butter in a 10-inch nonstick frying pan (see Note) and swirl it around to coat bottom. Carefully pour eggs into pan and turn heat to medium-high. Sprinkle cheese on one half of omelet 2 inches from edge.
When eggs are cooked on bottom and around edge but still a bit liquid in middle, arrange mustard greens, arugula, cilantro, green onions and shiitake mushrooms on top of cheese. Gently fold one half of egg mass on top of other half. Remove from heat and let steam 3 to 5 minutes, until greens are wilted. Then return to heat 1 to 2 minutes to make sure omelet is warmed through. Season with salt and pepper and serve immediately.
Makes 2 to 3 servings
I should start a new category for this blog entitled “Exactly the Opposite!” Here would be posted items such as this, where new medical science not only finds something they did not know, but discovers the truth is 180 degrees from their original thinking. I hate when that happens.
“Scientists at the University of Utah in Salt Lake City and the University of Michigan in Ann Arbor say the finding is a complete reversal of previous research and that drug makers will have to design new medications to treat sleep disorders, jet lag and some forms of depression.”
Body Clock Surprise – Ivanhoe.com
Stones eat organic on tour thanks to Jo Wood (wife of Ron Wood). What "the mickey" is, I have no idea. Link.
 
In-depth article from the New York Times concerning issues facing the greenmarkets in New York City.
Includes interactive guide to help you locate markets around town.
Greenmarket at 30, Searching for Itself – New York Times
[thanks, Jeff]
While the University of Gastronomic Sciences does not offer any courses in cooking, it will provide you the opportunity to earn a Masters in Gastronomic Sciences and Quality Products or a Master in Food Culture: Communicating Quality Products.
What professional opportunities are available to graduates?
Graduates of the three-year degree course in Gastronomic Sciences will have a thorough background in both sciences and humanities, and will bring a new level of specialization to the fields of production, preparation, distribution and promotion of food and drink at an international level.
The object is to qualify graduates so they will be capable of undertaking various roles: in industrial, commercial and catering companies; producer associations and consortia; restaurants or hotel chains; in the field of food marketing and promotion; education; journalism and in any public or private bodies in which a thorough knowledge of the food, production and consumer sectors is required.
The University has two beautiful campuses in Italy and at the moment has no plans to offer distance learning. While at the website, sign up for their newsletter to keep up-to-date on new programs.
 
Nutritionist Joy Bauer tells you which organic foods are worth the extra money and which are not. Fro example, did you know that even after you wash apples, cherries, grapes and nectarines that some pesticide residue still remains?
Organic food: Is it worth the extra money? – msnbc.com
Confused by ‘organic’ labels? Here’s a 101 – msnbc.com
Lots of labels, little clarity on niche foods – msnbc.com
Organic and Free-Range Animal Products: Fact or Fiction? - GoVeg.com
[thanks, Susan]
 VS. 
From the Seattle Post-Intelligencer Dateline Earth blog, Robert McClure talks about listening to Michael Pollan, author of "The Omnivore's Dilemma: A Natural History of Four Meals" on local radio. Link.
Little know fact - Corn occupies 80 million American acres.
You have to hand it to McDonald’s. They may not be know for their nutrition but they have never scrimped on advertising. This billboard design features a working sundial that shows off different food products at various times during the day.
McD’s launches next strike in breakfast war – in Wrigleyville – Chicago Business
I've never thought about it before but why shouldn’t we have organic sugar? Sugar cane is grown just like any other crop and deserves the same respect any vegetable we ingest deserves.
Right now there is only one farm located in Florida devoting acreage to organic sugar but that's soon about to change.
Big Sugar targets organic market – MiamiHerald.com
In their effort to provide healthy, sustainable food, organic farmers seek permission to blow up little pests.
"The gases, such as a mix of oxygen and propane, could be injected inside the burrows and then ignited, delivering a shock wave that kills the animals and collapses their tunnels."
Organic Farmers Request Gopher Elimination, Caddyshack Style – New West
From the kitchen of Board Certified Clinical Nutionist Renee Simon, pasta you don't have to feel guilty about. If you really want to be good, use whole grain pasta. I wasn't that good.
Farmer's Market Pasta
2/3 cups chopped broccoli, or broccoli and cauliflower
1 small onion, chopped
2/3 carrots, peeled and sliced thin
1 chopped red bell pepper
2 cups snow or snapped peas, trimmed
2 gloves of garlic, minced
1 table spoon extra virgin olive oil
salt and pepper
¼ tea spoon, each dried, basil and oregano
2 handfuls of fresh spinach or arugula
1-2 seeded tomatoes, chopped into fine dice
3-4 grilled chicken breast, sliced across the grain
8-12 oz. cooked whole wheat pasta, linguini or bow-tie work well
¼ cup milk or 2 table spoons heavy cream
Freshly grated Parmesan cheese
Chopped fresh basil and/or chives for garnish
Wash and prepare all vegetables. Heat olive oil in a large skillet or wok over medium heat. Add carrots, onions and broccoli and cook, stirring often. Season with salt, pepper, and dried herbs. Add bell pepper, garlic and peas, stirring constantly. Add cooked pasta and sliced grilled chicken, tossing together. Turn the heat to medium high and stir in the milk or cream, freshly grated Parmesan cheese and the spinach and tomatoes, continuing to stir. Serve immediately with chopped fresh herbs, and extra cheese at the table.
For variety, use slices of baby squash or fresh mushrooms.
For more delicious nutritious recipies, here is the link to Renee's recipe page. Link.
Innovative solutions by motivated capitalists willing to give back can be the solution. But will there ever be enough?
“These "leaps of faith" were motivated by Nogaj's experience with Habitat for Humanity and a personal philosophy that is equal parts progressive Christianity and solid Midwestern liberalism. Today, he boasts of paying his workers $8.50 an hour, two dollars above Florida's minimum wage, and his piece-rate pickers as much as $12 to $14 an hour. Nogaj thinks his blueberries, on sale at Whole Foods and other outlets, represent a new model for agriculture in Florida and nationwide.”
Bringing a Living Wage to the Farm – alternet.org
 
Today I’m going to the National Association for the Specialty Food Trade Fancy Food Show at the Javits Center in Manhattan. The NASFT is a not-for-profit business trade association established in 1952 to foster trade, commerce and interest in the specialty food industry.
If food is you passion, this is pig heaven. There are plenty of educational seminars for food producers and retailers. But the best part is the exhibit hall where you get to see the latest in food products. Yes, there are many products full of high-fructose corn syrup but in recent years the show has attracted companies that produce all-natural and organic fare to go along with the current popularity. (Watch for future planned post regarding what those terms really mean).
The show is only open to member of the trade but watch local media for food stories related to show publicity.
“Show Facts
Recent Fancy Food Shows have attracted from 19,000 to 32,000 attendees from specialty food, wine, gift and department stores, supermarkets, restaurants, mail-order and other related businesses.
These attendees come to see more than 2,100 exhibitors from around the world, presenting more than 100,000 specialty foods to discover and sample.
Business booms at these trade-only shows, in a unique decision-maker to decision-maker environment. An impressive 87% of all attendees either authorize or recommend purchasing decisions.”
Link to show site.
Link to exhibitor list.
I could have Photoshopped the pictures above for a better effect, but I figured, "Naahhhh"!
From Cox Newspaper's Journal News (in Ohio) - Article about three books that warn of grave food danger. Not for the squeamish. Link.
Little know fact - Potato farmers only get 2 cents per $1.50 spent on fries. (Those chemicals are expensive!)
Latest guidelines from AHA. Nothing surprising here but their site is well stocked with resources like brochures in .pdf format and even a podcast! Link.
Also, here’s a link directly to a chart that tells you how many daily calories you should take in to maintain your current weight. Obviously, if you take in less you will lose weight. Link.
[via diet-blog]
Via Boing Boing - Discovery.com reports of a study that seems to show monkeys are very similar to us when it comes to imbibing. Fascinating article here. I wish they had video!
"...when the last individual of a race of living things breathes no more, another Heaven and another Earth must pass before such a one can be again."
-William Beebe
"A lot of these breeds represent the breeds that founded our country," said Don Schrider, a conservancy spokesman.
As agriculture began to focus more on mass production, some cows lost favor with farmers. Nine of 10 U.S. dairy producers use Holsteins, in part because of their ability to produce greater quantities of milk, according to the Holstein Association USA.
"As we approach a monoculture, we really have to wonder if that's the wisest decision for 200 years from now," Schrider said. "We really are selling ourselves short if we don't find a way to maintain our diversity.”
Farmers Taking Interest in Rare Livestock Breeds - Discovery News [via AP]
American Livestock Breeds Conservancy website – Link.
I don’t think I would be able to get a good night’s sleep after spending $1.5 mil on a bed, which sort of defeats the purpose. The designer also offers a small (dog) perch which operates under the same principle for only $150,000. I’m sure my dog would sleep very well on that. Of course, he would sleep well on the grass on top of a rotting fish.
Dutchman devises floating bed - Revu Netherlands
[via engadget via OhGizmo]
  
Everyone at American Feast wishes you and your family a very happy day whatever you are doing. Whether it's boating, traveling, barbecuing, playing horseshoes, enjoying fireworks, or just watching the Twilight Zone marathon on the SciFi channel, have a great day!
Get you mouse warmed up with this great online fireworks display! Link.
If you happen to be up in that part of the country, make sure you stop at the Traverse City (Michigan) Cherry Festival! You’ve already missed a few of the big events but I will post the whole schedule here so you can get a flavor of the festivities.
Saturday, July 1
Average White Band - Classic Rock with a jazzy flavor
Sunday, July 2
Ottis Day and The Knights - of Animal House Fame - "Shout"
Monday, July 3
Bayside Blues - an eclectic mix of Blues
Tuesday, July 4
Keith Anderson - Country Favorite
Wed., July 5
"1964" ...The Tribute - Beatles Cover Band
Thursday, July 6
Bomshel - Young and on the rise Country Band hitting top 40 country
Friday, July 7
Grand Funk Railroad - All time Classic Rock a huge homerun full of fun for all generations!
Saturday, July 8
Gregg Rolie Band - Santana favorites
As you can see, there’s plenty of time and entertainment left.
This is the festival's 80th year which opened with a special show from the Blue Angels over West Grand Traverse Bay.
But hurry, you still didn’t miss the world’s largest cherry pancake breakfast!
Cherry Festival – main site
TraverseCity.com – Link
New study shows that if you regularly take your medication, you have a better chance for an extended life. Even if that medication is a sugar pill!
Taking Medication, Real or Fake, Extends Life – Ivanhoe.com
The Ellis Island Immigrant Cookbook by Tom Bernardin is best summed up in it’s subtitle – “The Story of Our Common Past Told Through the Recipes and Reminiscences of Our Immigrant Ancestors.” Link to book site. Latest edition 2003.
Back in 1991, my mother-in-law Jacqueline Deasy was honored to have one of her family recipes included. Here is her story and recipe.
From Jacqueline A. Frost Deasy of Port Jefferson, New York:
My grandfather’s name was Nicolas Melissinos. My grandmother was Daisy Welsh Melissinos, and my mother was Chrisula Melissinos Frost.
My Greek grandfather and English Grandmother arrived at Ellis Island in 1904. They had met and married in London, England, and came over with their first child, a two-year old daughter, Chrisula. When the immigration procedures were over they found themselves finally on the New York City dock and hadn’t the vaguest notion of how to get in touch with Greek friends in the city or where they were located. My grandfather decided to leave my grandmother and the baby on the dock by the luggage and go find his friends’ neighborhood so they could temporarily settle in.
Because he had trouble finding the area he was looking for, my grandfather took several hours to locate the address he had carried with him from London. When he finally arrived back on the dock, there was my grandmother and their daughter sound asleep on top of the pile of luggage on the, by now, empty dock and totally unaware of their surroundings. My grandfather repeated the story many times – the picture of them huddled together asleep on the luggage amused and impressed him so strongly.
This is a Greek recipe from my grandfather.
LAMB & MACARONI
Leg of lamb – any size
Large can of whole tomatoes
1 pound Ditalini macaroni, #39 or #40
salt
pepper
smidgen of oregano
small cuts of garlic
Salt and pepper top of lamb, cut and insert small garlic pieces in top fatty skin. Roast lamb in a 350 degree oven for 1 ½ hours (to your taste). When cooked, take lamb out of roasting pan and put aside covering with foil to keep warm. Keep the oven on at 400 degrees. Put roasting pan with meat juices on burner on top of stove; add can of tomatoes (breaking tomatoes down with a fork); add approximately ½ can of water, seasonings, and heat till simmering point (on medium heat). When simmering, add macaroni, stir and immediately take off the stove and put into oven for a total of 20 minutes – stirring once after 10 minutes in the oven. Meanwhile, carve lamb so that all is ready at once and serve immediately.
|
 
CARTOON BANK SAVINGS:
10% OFF COUPON
|
