Fresh Produce (© Photographer: Angelo Gilardelli | Agency: Dreamstime.com)
The question often gets asked, “What does sustainable food mean exactly?”
Most people seem to agree that when it comes to farming, cooking and eating, sustainable is a good thing. But it also seems to mean something a little different depending on who you ask. Well, if you ask American Feast we have some ideas on what it means and why it’s important.
Let’s look at an official definition for farming. "Sustainable agriculture" was addressed by Congress in the 1990 "Farm Bill". Under that law, the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
• Satisfy human food and fiber needs.
• Enhance environmental quality and the natural resource base upon which the agricultural economy depends.
• Make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls.
• Sustain the economic viability of farm operations.
• Enhance the quality of life for farmers and society as a whole.
We heartily endorse those goals and practices for sustainable farms and we’d like to make some additions for everyone who shops for food, cooks it up, and loves eating well as much as we do.
Consumers play an important role in determining the health of the environment we inhabit and the one our children will be living in after we’re gone. It’s important for people to know about the source of the foods they consume; how it’s grown, raised, caught and prepared. To help, we provide information on the producers of all the food selections offered by American Feast.
Knowledgeable consumers can make choices that support sustainable agriculture, humane practices for raising poultry and livestock, and the responsible harvesting of seafood. We want people to buy from those whose conservation practices protect the health of the environment.
In our experience the most sustainable food producers are family farmers and the family-owned businesses that have a personal connection to the land they work and the food they create. People preparing foods using family recipes that were passed down and recipes they developed themselves want to use the freshest natural ingredients available. The best family farmers and ranchers see themselves as stewards of the land. They want that land to be healthy and productive when they pass it on to a new generation.
Big, corporate agribusinesses run factory-style farms with a hard eye toward reducing the costs of production. Poisonous pesticides and chemical fertilizers are used to maximize yield per acre. The growth hormones and antibiotics given to animals are not what we want in our diet. Produce is cultivated with tough skins in order to survive packing and shipping to supermarkets. Fruits and vegetables are picked before they are ripe to lengthen shelf life. The giants of agribusiness see the genetic modification of seed, grain and animals as a means to greater profits.
Most family farmers and small ranchers don’t want to use a lot of poisonous pesticides and other chemicals because their families live on the land they work. They prefer natural methods of farming and believe those methods produce the healthiest and best-tasting food. Growth hormones and antibiotics produce freakish animals, not great food. Many small farmers have no access to genetically modified seeds and grains and don’t want to use them anyway.
It’s not just a healthy environment, nutritious eating and great taste that makes us seek sustainable food. Family farms, family ranches and family-owned small businesses are vital to a sustainable economy. Keeping families on their land and earning a fair living preserves a rich heritage, sustains communities and supports our country’s best traditions.
Our company is dedicated to giving our visitors a great selection of American foods produced in a sustainable manner. Those foods have won countless awards in regional, national and international competitions against the very best foods the world has to offer. American Feast brings sustainable foods right from family farms and small creative kitchens to the homes of our customers.
We’d also like to see Americans celebrate local, seasonal and artisanal ingredients by buying fresh produce directly from the farmers in their communities. Locally grown vegetables and fruits harvested within hours of landing on your table just can’t be beat for the vibrancy of their flavors. The longer the time between harvesting food and getting it to your table the more plant cells break down and sugars turn to starches. The result is less vivid flavor and the loss of important nutrients. Get fresh produce from a sustainable farm and you get it at its best.
If we all do our bit by making smart choices we’ll get to enjoy feasting on the bounty from “the breadbasket of the world” for a long time to come!
This recipe comes from the Bar Harbor Jam Company located on beautiful Mt. Desert Island, Maine. Their 100% native wild blueberry products are for more than just dessert!
Ingredients
• 1/2 cup Bar Harbor Jam Company’s Wild Blueberry Syrup
• 1/2 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon fresh lemon rind
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Preparation
1. Combine all ingredients in a small bowl and stir until thoroughly blended.
2. Pour into a salad dressing carafe and chill.
3. Shake well before serving.
4. This goes great with fresh salads, steamed vegetables, fresh fruit salads, or grilled fish & chicken.
If you'd like to purchase some of the Bar Harbor Jam Company’s syrup go to: Wild Blueberry Syrup
If you'd like to try our favorite olive oil with this recipe go to: L'Autunno Blend Extra Virgin Olive Oil
We often cite articles from the New York Times , but we want to guard against too much reliance on the biggest media companies. We don't want to miss the excellent reporting presented by journalists throughout the country. A great example of such reporting is an article we came across by Rachael Jackson of The News Journal of Wilmington, Delaware.
Ms. Jackson has written a wonderful piece putting a human face on the difficulties for small farmers seeking organic certification from the U.S. Department of Agriculture (USDA) for the food they produce. She reports, "Out of an estimated 20 to 30 farms that use natural methods in Delaware, only about four have the official organic certification sanctioned by the USDA, a label many say is the only reliable standard."
Ms Jackson says, "...the demands of the federally certified organic program may be well-suited to large-scale farms", but the challenge for small farmers can be daunting.
Her piece provides an excellent overview of the difficulties a small farmer faces to get an official organic certification and the barriers encountered by consumers who want to to eat local. Her piece also presents an alternative to the federal certification program.
If you'd like to read Ms. Jackson's piece at delawareonline.com go to: Going organic can be a challenge
 
(photo courtesy of USDA)
It's Hunger Awareness Week in Oregon and the Bush administration is asking for spending cuts in the U.S. Department of Agruculture's Food Stamp Program. Oregon Democratic Governor Ted Kulongoski and his wife, attorney Mary Oberst, have decided that for the week they will spend just $3 a day apiece on their meals, $42 in all, to match the amount spent by the average food stamp recipient in Oregon.
Governor Kulongoski lived in a home for boys as a child and plans to lobby against the cuts in the Food Stamp Program proposed by the Bush administration. According to an Associated Press report posted by CBS News,
Oregon's first couple are the most-high profile people so far to take part in a "food stamp challenge," a growing trend sponsored by religious groups, community activists and food pantries across the country. The goal is to walk the proverbial mile in the steps of those who rely on food stamps to feed a family, to kindle both awareness, and, hopefully, empathy.
To read the AP report posted by CBS News on the Governor & Food Stamps go to: Oregon Gov. Will Live On Food Stamp Diet
Further information on the anti-hunger program can be found by going to: USDA Food Stamp Program
Michael Pollan may be the most important food writer in America today. He is certainly a favorite here at American Feast. We highly recommend his recent, best selling book, "The Omnivore's Dilemma: A Natural History of Four Meals". The book is an entertaining discussion of the fix we find ourselves in when we want to support local farmers, eat organic, protect the environment, keep a healthily balanced diet, and still enjoy the pleasures found in the great variety of foods available to us.
The dilemma comes because it is impossible to pursue all the results we want every time we buy food or prepare a meal. Mr. Pollan has said he prefers to buy local over organic if faced with the choice. Still, he's served organic salmon farmed in Scotland to dinner guests at his home. Compromises must be made, but that's not to say we shouldn't try to pursue an overall policy that moves us toward our most ambitious goals.
In an article in the New York Times, Mr. Pollan tackles U.S. government farm policy, or as he would have it, food policy. He cites the work of researcher Adam Drewnowski of the University of Washington. Mr. Drewnowski found that "...the rules of the food game in America are organized in such a way that if you are eating on a budget, the most rational strategy is to eat badly - and get fat."
Government subsidies for corn, soybeans and wheat make it cheaper for food shoppers to get calories from junk food than from fresh produce. Junk foods, "contain less water and fiber but more added fat and sugar, which makes them both less filling and more fattening." The U.S. Surgeon General has called obesity an epidemic. The most reliable predictor of obesity is a person's wealth. Historically, poor people struggled to obtain the calories they needed. Now they get too many. The result has been soaring rates of obesity and diabetes, and the health care costs those afflictions engender.
Mr. Pollan points out the international impact of U.S. food policy. He says it is impossible to fully understand what is driving immigrants north from Mexico without understanding what U.S. agricultural policies are doing to rural agriculture in Mexico. Put simply, subsidized American corn flows into Mexico and corn farmers lose their livelihoods. They need work to support their families and they head to El Norte.
Mr. Pollan notes that it was the power of consumers that built the multi-billion dollar organic food industry. He's exhorting folks to go beyond speaking with their purses and start talking to elected officials while there's a "farm before Congress. That bill will set agricultural policy for years to come. Mr. Pollan says it is time for concerned "eaters" to speak up for change. He's convinced that,
At a minimum, these eaters want a bill that aligns agricultural policy with our public-health and environmental values, one with incentives to produce food cleanly, sustainably and humanely. Eaters want a bill that makes the most healthful calories in the supermarket competitive with the least healthful ones. Eaters want a bill that feeds schoolchildren fresh food from local farms rather than processed food from far away. Enlightened eaters also recognize their dependence on farmers, which is why they would support a bill that guarantees the people who raise our food not subsidies but fair prices.
To read Michael Pollan’s full article in the New York Times go to: You Are What You Grow
A previous post about Michael Pollan's views & observations can be found at: Michael Pollan Lecture
The Public Broadcast System's Nova will present a program that poses the question, "Is it time to take solar energy seriously?" The program is scheduled to air tonight, Tuesday, April 24th at 8:00 pm EST on WNET. Local listings should be checked for when the program might be viewed in your community.
To get more info on the Nova program and solar energy topics go to: Saved By the Sun
To read a previous post about the Solar Living Institute go to: Inspiring Sustainable Living
To read a prior post about tax credits for installing solar systems go to : Going Solar & Getting Credit
Barnard Student Council (photo courtesy of Library of Congress, circa 1916)
College students have considered foods laden with unhealthy trans fat to be "old school" for quite some time. More recently they've been insisting their colleges serve sustainable food from animals treated humanely and plants grown in an eco-friendly manner.
In the competitive world of attracting quality students, campuses across the country are working hard to accommodate student tastes and calls for social responsibility. Studying with coffee is an old practice, but now universities are serving fair-trade certified coffee. Others are serving beef guaranteed to be grass-fed and hormone-free. Eggs from cruelly caged chickens are disallowed. Non-allergenic and gluten-free foods have made their way onto food service menus.
To read an article in the New York Times on campus trends in food go to: Food for Thought: Satisfying Picky Eaters Is No Picnic
The pickled vegetables from Tim & Helen Metzger’s Tillen Farms are grown in the fertile, volcanic soil of the Yakima Valley in Washington State. That rich soil is irrigated by pure river water running down from the Cascade Mountains, producing some of America's finest vegetables & fruits. This is a recipe from Tim & Helen for enjoying one of their most popular products.
Ingredients for 4 Servings
* 1 dozen small red potatoes
* Tillen Farms' Dilly Beans
* 1/2 cup wine vinegar
* Extra virgin olive oil, enough to coat
* Salt & pepper to taste
* 1/4 cup diced parsley
Preparation
1. Toss warm, blanched red potatoes with a good wine vinegar.
2. Let cool.
3. Mix Tillen Farm’s Dilly Beans with extra virgin olive oil, salt & pepper, & diced parsley.
Serves 4.
If you'd like to purchase some of the ingredients in this recipe just click on the items below:
Pickled Crispy Veggies VIP Gift Pack
L'Autunno Blend Extra Virgin Olive Oil
If you'd like to read the story of Tim & Helen Metzger's compnay go to: Tillen Farms
Death Valley (photo courtesy of pdphoto.org)
If your doctor has told you to reduce your intake of sodium or risk the the potentially deadly effects of high blood pressure you'd best be careful when you eat out. Fast foods can contain such exorbitant amounts of salt that one serving can meet the recommended allowance for the healthiest of people, about 2,300 milligrams of sodium. The recommended allowance is lower for some people.
An article from Reuters posted on Yahoo says,
For example, a Burger King Whopper-with-cheese combo, including a medium order of French fries and medium Diet Coke, has 2,060 milligrams of sodium. There are 2,330 milligrams in a KFC Famous Bowl with mashed potatoes and gravy. An order of baby back ribs with honey barbecue sauce at Chili's Grill & Bar comes with 4,410 milligrams of sodium.
Because the amount of sodium in restaurant meals isn't provided, many consumers have no idea how much sodium they are ingesting. The National Restaurant Association says it is important and its members are working with food suppliers to address the issue.
Diners acustomed to heavily salted food may not enjoy their favorites as much if the salt content were sharply reduced, but they might live longer.
To read the article from Reuters as posted by Yahoo go to: Eating Out Risky When It Comes to Sodium
(photo courtesy of morguefile.com)
Just 20 years ago buying organic food was not easy. Buying organic fare didn’t get far beyond purchasing from a specialty farmer, belonging to a community food coop, or being lucky enough to have a small, independent health food store nearby.
That’s all changed. Now the nation’s largest retailer, Wal-Mart, sells organic food. For many years the sale of organic foods climbed at a rate of 20% per year. Three-fourths of the U.S. population now buys organic products, according to The Hartman Group’s research. In 2007, Americans will spend $2 billion to eat organic food.
Despite all the interest in organic food, sales of organic wine have never enjoyed the same success, but they are growing in popularity. They’re not always easy to find, but they are making their way onto store shelves and some are showing up on restaurant wine lists. The research firm Nielsen reports that sales of organic wines have grown 35% in the last 52 weeks.
One company venturing into the emerging market is The Three Thieves. They’ve introduced a new brand called True Earth, made from organically grown grapes. True Earth’s two organic wines, a red blend and a varietal Chardonnay, are made from California Certified Organic Farmers vineyards in northern California’s Mendocino County.
The wine is grown using no pesticides, herbicides, or conventional synthetic fertilizers. Minimal amounts of sulfites are used in the winemaking process to preserve freshness. The Thieves say they believe that healthy soils, plus healthy vines equal true, expressive wines with a sense of place.
“The True Earth wines are a natural extension from what we founded our company on — distinctive, value oriented wines in less traveled categories. The Organic food world is booming and I think that wine consumers have been underserved,” says The Three Thieves' Charles Bieler.
If you'd like to learn more about the organic winemaker's new brand go to: True Earth
To read an article in the New York Times on the growing interest in organic & sustainable wines go to: When the Wine Is Green
Alcatraz (photo courtesy of Library of Congress, circa 1933?)
Most research of anti-social behavior looks into societal factors, but could there be a genetic disposition that leads to criminal behavior? Or do some people come of age in such hellish environments that they are “bred for prison”? Those questions have been around for a long time and are still being explored so that crime might be reduced.
Research findings reported in the British Journal of Psychiatry suggest a much improved diet would help cut crime. During World War II, Dr. Hugh Sinclair persuaded the British government to supplement the diet of all children with cod liver oil and orange juice. He speculated that among other ills, poor diets could lead to antisocial behavior. In the last couple of decades there have been at least 10 clinical studies suggesting that Dr. Sinclair was right about the link between poor diet and poor behavior.
In 1992, a study headed by C. Bernard Gesch, of the University of Oxford's Laboratory of Physiology, tested 231 young adult prisoners for a link between poor nutrition and poor behavior. His study concluded that, “antisocial behavior in prisons, including violence, are reduced by vitamins, minerals and essential fatty acids with similar implications for those eating poor diets in the community…to a remarkable degree.”
Not surprisingly, the researchers found that, “…some prisoners did not possess the most basic knowledge to choose a healthy diet; some had not heard of vitamins. Poor food choices by the prisoners typically resulted in lower nutrient intakes, most notably of minerals.”
The tests were conducted with nutritional supplements that were available “over the counter”. An expert advisory group with no commercial interest in the outcome undertook the selection of nutritional supplements, based on formulation. Although the intake of nutrients could be improved with a diet of healthy foods, nutritional supplements provided a known quantity of micronutrients and allowed for the use of a double blind, placebo-controlled design to test the hypothesis that supplementary vitamins, minerals and essential fatty acids would significantly reduce the rate of disciplinary incidents.
The researchers did not claim, “…that nutrition is the only cause of antisocial behavior but the difference in outcome between the Active and Placebo groups could not be explained by ethnic or social factors, as they were controlled for by the randomized design.”
Mr. Gesch was joined in the trial by a team with diverse expertise that included Sean M. Hammond of University College in Cork, Ireland, Sarah E. Hampson and Anita Eves of the University of Surrey, England, Anita Eves, and Martin J. Crowder of Imperial College, London.
(photo courtesy of morguefile.com)
Pressure from consumers continues to bring progress in the arena of raising animals for food more humanely. Not long ago we posted an item on the steps fast food giant Burger King has agreed to take in that direction. In another development, some farmers seem to have gotten the message on the raising of veal. The public's revulsion with the cruel manner in which calves were raised for veal led to a major decline in sales. Farmers looking to reclaim that market have returned to raising calves the old-fashioned way; letting them roam in the pastures with their mothers.
An aricle in the The New York Times quotes John Holloway of Misty Morning Farm in Cherry Tree, Pennsylvania as saying, “Unfortunately I was a sinner...I did raise factory veal — all the chemicals, antibiotics, steroids I used. We wouldn’t let our friends eat what we used to raise. For our own use we were raising humane veal.” Now Mr. Holloway raises all his veal in pastures and organically.
To read the full article in the New York Times go to: Veal to Love, Without the Guilt
To read our previous post on Burger King's steps toward humane treatment of animals go to: Thanks for Caring
Why 29 and not 28 or 30, I don't know. But this list is a "must print and hang on the fridge"!
The 20 Healthiest Foods in the World
Browse the rest of the site for many other helpful quick-read articles.
Egret Riding a Cow (photo courtesy of pdphoto.org)
The Cornucopia Institute has sent a press release announcing that the National Organic Standards Board (NOSB), an expert advisory panel to the USDA’s National Organic Program, has made it clear that organic agriculture should not allow the use of cloned animals or their offspring in the production of organic food. The NOSB voted at their spring meeting in Washington, DC to exclude cloned animals, their offspring, and any food products from cloned animals from the organic sector.
“This is a victory for farmers, consumers and retailers who want to protect organic food and agriculture from a highly controversial and experimental technology,” said Will Fantle of The Cornucopia Institute, a farm policy and organic watchdog group. “This vote seeks to plant a flag squarely in the center of the organic food sector, declaring it off limits to cloning while providing consumers a clear choice in the marketplace,” Fantle added.
The federal Food and Drug Administration (FDA) announced last December that they were ready to approve the commercialization of cloning in livestock agriculture and indicated that they would not seek any identifying labels on cloned meat, dairy and other food products sold in the nation’s grocery stores.
The 12-0 vote (with one abstention) against cloning within organic production occurred after the NOSB heard public comments over 3 days from numerous representatives of farm, consumer, retail and non-profit groups calling for the cloning ban in organics. Cornucopia also presented the Board with a letter signed by 70 retailers and farm groups from across the country that supported a cloning ban. Representatives from the Center for Food Safety, Consumers Union, and the Organic Consumers Association were among those testifying in favor of a cloning ban in organics.
To learn more about this & other food safety issues click on the following organizations:
The Cornucopia Institute
Center for Food Safety
Consumers Union
Organic Consumers Association
USDA’s National Organic Program
Here's a recipe we love because it's quick & we get to use our favorite raspberry jam. (Start to Finish: 20 minutes!)
Ingredients for 4 Servings
* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried sage, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* Natural skinless, boneless chicken breast halves (about 1 pound)
* Nonstick spray coating
* 1/4 cup Heidi’s Organic Raspberry Ginger Jam
* 3 Tablespoons orange juice
* 2 Tablespoons wine vinegar
Preparation
1. Combine thyme, sage, salt, and pepper; rub over chicken pieces, coating evenly.
2. Spray a 10-inch skillet with nonstick coating.
3. Add chicken to skillet.
4. Cook chicken over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once.
5. Remove from skillet; keep warm.
6. Stir together jam, orange juice, and vinegar; add to skillet.
7. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency.
8. Serve chicken with sauce.
Makes 4 servings.
If you'd like to purchase the organic jam we use for this recipe go to: Heidi's Organic Raspberry Ginger Jam
If you'd like to read about Heidi's methods and her brother's incredibly sustainable farm go to: Heidi’s Raspberry Farm
(photo courtesy of morguefile.com)
If there weren't already enough good reasons to enjoy a diet rich in fruit & vegetables, anoither has come to light. An article from Reuters posted by Yahoo cites evidence that eating just one extra serving of fruit or vegetables per day could prevent certain types of cancer; adding to the benefits of a steady diet of veggies that include less heart disease, more energy to tackle the day, and easier weight control.
The report from Reuters says,
"It may not sound like news that vegetables protect from cancer, but there is actually some controversy in the literature. It is important that we do these large studies," said Dr. Alan Kristal, associate head of the cancer prevention program at Fred Hutchinson Cancer Research Center in Seattle.
Researchers at the National Cancer Institute queried men and women aged 50 and older about their diets, then followed participants for five years to record all diagnoses of head and neck cancer, which is the sixth-leading cause of cancer-related death worldwide.
To read the full article from Reuters posted on Yahoo go to: Study adds data that vegetables reduce cancer risk
 
The slow food movement may have begun in Italy, but it continues taking hold in the United States. Slow food advocates believe that meals should be about celebrating the cultural heritage of food and enjoying life with family and friends rather than the speed with which they can be served. Amen.
People who love slow food like to know where their food comes from and how it was produced. Preserving and appreciating local food heritage is paramount. Support for family farmers and makers of artisanal fares is of special importance. Folks are encouraged to buy locally produced food whenever possible. Sustainably produced food is good for your family's health and the health of our planet. The richness and variety of meals that can be prepared under the slow food banner is seemingly endless.
An article form KVOA News 4, Tuscon reports that about 12,000 people are in the 150-plus local chapters in the United States. Worldwide there are about 80,000 members. The KVOA article explains,
An Italian named Carlo Petrini started the slow food revolution in 1986 as a way of protesting the opening of a McDonald's restaurant in Rome. He founded an international organization, called Slow Food, dedicated to reviving the pleasures of dining and promoting the connection between plate and planet.
Petrini has written a book, "Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair," that is to be released next month.
If you'd like to read the full article from KVOA go to:'Slow food' groups support local farmers, culinary heritage
To learn more about the slow food movement in the U.S. go to: Slow Food USA
Stella Cadente Olive Oil was founded by the husband & wife team of Sue Ellery and Tom Hunter in 1999. Their olives are grown without pesticides or herbicides & hand-picked at the couple's Shooting Star Ranch in the Anderson Valley of Mendocino County, California.
In each of the last 6 years the couple's olive oils have won some of the world's most prestigious awards, including two "Best of Show" awards in international competition and numerous Gold, Silver & Bronze Medals. In 2006 they were honored with a "Best of Show" award in an international competition for the packaging and design for the entire line of oils.
Stella Cadente olive oils are great because they use the best fruit and they know how to transform them into fantastic oils. Tom & Sue are some of the only people in California crazy enough to hand-pick, but they feel it's necessary to produce the highest quality oil. Hand-picking eliminates bruising the delicate olives so the fruit will not degrade and ferment prior to pressing. They rush the olives directly to the press to make sure the fruit is in the best possible condition.
The couple got off to a rocky start in 1995 when wild pigs broke down the fencing & dug up 3 acres of newly planted olive trees. Not to be outdone, the deer followed the pigs and feasted on the leaves. You've got to love how Tom & Sue have persevered in their pursuit of perfection! They're now playing a vital role in sustaining the Anderson Valley community where they live surrounded by redwoods, douglas firs and rolling hillsides. Many people compare Anderson Valley to Tuscany. Its sparse population leaves the balance of nature relatively undisturbed.
Anderson Valley is also famous for its incredible California Pinot Noirs and world class hand-crafted beer. If you're in the area pay a visit to the Stella Cadente Olive Oil Bar at Brutocao Cellars in Hopland.
If you'd like to try the world class olive oils from Stella Cadente just click on the items below:
L'Autunno Blend Extra Virgin Olive Oil
Persian Lime Olive Oil
Meyer Lemon Olive Oil
Blood Orange Olive Oil
If you'd like to try a recipe calling for Stella Cadente's L'Autunno Extra Virgin Olive Oil go to: Filet of Sole in Wine Sauce
The husband & wife team of Sue Ellery & Tom Hunter of Stella Cadente Olive Oil recommend you give this recipe a try using the world class olive oil they produce on their sustainable farm in northern California’s Mendocino County.
Ingredients for 4 Servings
* 1 pound f Fresh Sole
* 3 Shallots, peeled & sliced thin
* ¼ cup Stella Cadente L'Autunno Blend Extra Virgin Olive Oil
* 1 cup of dry, white table wine, Pinot Grigio or Pinot Blanc, or similar wine
* ¼ cup minced, fresh Italian flat-leaf parsley
* Salt & pepper to taste
Preparation
1. Heat frying pan over medium heat and add Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil.
2. Add thinly sliced shallots and sauté until shallots are wilted and just starting to carmelize.
3. Add one cup of dry, white table wine, preferably the wine you like to drink with the meal.
4. Reduce wine until it is almost gone.
5. Lay the fish in a single layer, give a grind or two of cracked black pepper and cover.
6. Cook on medium heat for 4 minutes and be careful not to use too much heat and burn the fish.
7. After the 4 minutes is up, remove pan from heat, leave covered and undisturbed for 2 additional minutes.
8. Serve on a plate and spoon some of the sauce over the fish.
9. Top with minced parsley, and serve with crusty French bread to soak up the sauce and wine.
If you’d like to purchase Stella Cadente's award-winning olive oil got to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to know more about Sue & Tom's quest to make some of the world's best oils go to: Stella Cadente Olive Oil
(photo by Rick Tango)
The "Mediterranean" diet has gotten al lot of good press linking it to low rates of heart disease, cancer and other dreaded illnesses. Now there's more promising news. It seems a diet consisting of fruit, vegetables, whole grains, legumes, nuts and olive oi is effective at prevetning asthma in children.
"Our findings indicate that a high dietary intake of commonly consumed fruit and vegetables and nuts may have a protective role on the prevalence of asthma-like symptoms and allergic rhinitis" say researchers.
The research was carried out at the Royal Brompton Hospital, in London, the University of Crete, Venezelio General Hospital in Crete and the Centre for Research in Environmental Epidemiology, in Barcelona.
According to the American Lung Association asthma is the most common chronic disorder in childhood, currently affecting an estimated 6.2 million children under 18 years; of which 4 million suffered from an asthma attack or episode in a single year. Recent studies indicate that inflammation produced by allergy, viral respiratory infections, airborne and other irritants is virtually always the cause of an asthmatic condition.
To read a full article on the topic that appeared in the Daily Mail go to: A Mediterranean diet could prevent childhood asthma
To learn more about dealing with children's asthma go to: American Lung Association
To read a previous post on the benefits of a Mediterranean diet go to: Good Fats for a Healthy Heart
The Center for Food Safety (CFS) is a non-profit public interest and environmental advocacy membership organization established in 1997 by its sister organization, International Center for Technology Assessment, for the purpose of challenging harmful food production technologies and promoting sustainable alternatives. CFS combines multiple tools and strategies in pursuing its goals, including litigation and legal petitions for rulemaking, legal support for various sustainable agriculture and food safety constituencies, as well as public education, grassroots organizing and media outreach.
To learn more about the work of CFS & how you might help go to: The Center for Food Safety
(photo courtesy of Isle of Eight Flags Shrimp Festival)
Florida’s Isle of Eight Flags Shrimp Festival promises shrimp, a variety of seafood and delicacies, and more food! Always held on the first weekend in May, the Festival’s 44th year will kick off on May 3rd with the Pirate Parade. The theme for this year’s parade is "Artist Images of Shrimp".
The Eight Flags Shrimp Festival is held on Historic Amelia Island. The Festival’s organizers say it is “Florida's Golden Isle that the French visited, the Spanish developed, the English named, and the Americans tamed. It is the only U.S. location to have been under eight different flags.” The Island's first recorded European visitor was France’s Jean Ribault on May 3, 1562.
Besides the great food, the Festival presents a Fine Arts & Crafts Show featuring over 300 juried artists and craftspeople. You can also take in the fireworks display, a 5K Run, and a 1-Mile Youth Run. For the kids there’s the Family Fun Zone with games, face painting, sand art, a rock-climbing wall, a food court, trampoline fun, superslide, and a live entertainment pavilion.
The final day, Sunday, May 6th, will be marked with the Blessing of the Fleet and the Best Decorated Shrimp Boat Parade.
Get schedule & travel info at the Festival web site: Isle of Eight Flags Shrimp Festival
Vegetable Men (photo courtesy of Library of Congress, circa 1904)
A number of new companies have sprung up to meet parents' demands for healthier school lunches for their children. These new companies are offering a fine alternative to the odious practice of having school lunches provided by fast food chains. Serving school children fast foods poor in nutritional value and loaded with dangerous fats in light of widespread obesity, heart disease, and diabetes is inexcusable. School districts that bring in vendors of unhealthy foods to help subsidize the school budget need to find a better way. It's nice to hear about entrepreneurs doing well by serving school kids fresh fruits and organic dishes.
To read an article in USA Today about the young businesses selling healthy lunches to schools go to: Start-ups tote healthy lunches to school
To learn more about the issue of healthy meals for school kids go to: New York Coalition for Healthy School Foods
You can check out a previous item on a cooking and gardening program for middle school kids here: Getting Their Hands Dirty at School
The organization Meatless Monday in conjunction with the John Hopkins Bloomberg School of Public Health offers comprehensive guidelines and information to help you cut your saturated fat intake. And cutting saturated fat will help cut your risk of heart disease, stroke, diabetes and cancer. Download recipes and fact sheets at their site.
Link.
Some highly regarded research has looked into how income, education level, and perceived price effect what Americans choose to eat, as well as the overall diet of the U.S. adult population. The data came from a survey of a nationally representative group of more than 4,300 Americans 20 to 65 years old.
The Johns Hopkins Bloomberg School of Public Health reported the following key findings:
• There are considerable ethnic and gender differences in the association between socio-economic status, perceived barrier of food price, perceived benefit of diet quality and dietary intake.
• Income constraints on individuals and families can lead to a poorer quality diet. When buying food, African-Americans with lower incomes saw food price as more important than Whites with the same income level did.
• Caucasians of lower socio-economic status ate more fat and saturated fat. African-Americans showed no association between income level and fat intake.
• Among all study participants, and independent of income, the perceived barrier of food price appears to increase sodium intake while reducing fiber intake.
• Perceived benefit of diet quality was directly related to better nutritional behavior, including consuming foods less in saturated fat and eating more fiber, fruits and vegetables. Compared to men, women were more concerned about meeting food guidelines in order to improve their health.
• Women had lower energy, energy density, total fat, saturated fat, cholesterol and sodium intake than men. Yet, men had higher intake of fruits and vegetables, fiber, calcium and dairy products, particularly because they consumed more food.
The Bloomberg School of Public Health, dedicated to protecting health and saving lives, is the oldest and largest school of public health in the world. Its 445 full-time and 602 part-time faculty pursue research in 40 countries; its 13,500 alumni lead research institutes, academic centers, hospitals, and health systems worldwide; and its 1,617 students hail from 78 nations. The school, consistently rated No. 1 by U.S. News & World Report, receives 23% of all federal research funds awarded to the 28 U.S. schools of public health.
To get more info on this topic visit the web site: The Johns Hopkins Bloomberg School of Public Health
Children Dancing in Scotland (photo courtesy of Library of Congress, c. 1900?)
The desire for organically produced food in the U.S. and overseas is looking like an unstoppable trend. This year Americans will spend about $20 billion on organic fare. In 2006, a survey by Whole Foods Market found that 65% of Americans have tried organic foods and beverages; an 11% increase from the previous year. People who eat organic do it for more than just taste. The survey found the top 3 reasons Americans buy organic food are 1) To avoid pesticides 2) To gain freshness and 3) To get more healthy.
Now there's a report in the Business section of Scotland.com saying that a booming organic food industry is contributing more than $250 billion annually to the Scottish economy. Charlie Cornelius, owner of Scotland's Iglu bar and restaurant, says the demand for his organic food has forced him to look at doubling the size of his popular eatery. Scottish farmers are now producing enough to meet 70% of the demand for local organic food. That's double the level of 5 years ago. Even American food writer and local food advocate Michael Pollan has served his dinner guests organic salmon farmed in Scotland.
The report in Scotland.com quotes Hugh Raven, Director of Soil Association Scotland, as saying,
Organic is becoming even more mainstream now than it was a year or 18 months ago. Then, Morrisons (Supermarket) wouldn't have seen organic growth as an important part of their business plan.
The level of interest in food and diet has gone off the scale. Increasing media messages to do with food health is a factor, as are TV programmes, but it's also to do with the fact we've had a period of sustained economic growth in the UK and people are feeling better off and are starting to think about where their food comes from.
If you'd like to read the full report in Scotland.com go to: The market for organic food grows and grows
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Go to the American Farmland Trust press release site and watch the terrific flash animation (entitled The Apple as Planet Earth) that explains in the simplest terms possible, why it's so important to preserve America's farmland. It's a real eye-opener! American Farmland Trust's mission is "...to stop the loss of productive farmland and to promote farming practices that lead to a healthy environment." A lot of interesting information available on this site!
(photo courtesy of morguefile.com)
Small-scale farmers, retailers, and consumers are outraged over a new federal regulation that will require all almonds grown in California to be sterilized with various “pasteurization” techniques. The rule, which the U.S. Department of Agriculture (USDA) quietly developed in response to outbreaks of Salmonella in 2001 and 2004, traced to raw almonds, mandates that all almonds undergo a sterilization process that includes chemical and/or high-temperature treatments.
Although the final rule was just published in the Federal Register, The Cornucopia Institute, a Wisconsin-based farm policy research group, is asking the USDA to reopen the proceeding for public comment. Cornucopia contends that the rule was never effectively announced to the public, and that the reasoning behind both the necessity and safety of the sterilization processes should be questioned before the rule goes into effect this September.
“The new rule is unwarranted and could have many harmful impacts," said Mark Kastel, senior farm policy analyst at Cornucopia. “The costs of the chemical and heat treatments, in addition to the costs of transporting and recording the new procedures, will be especially onerous on small-scale and organic farmers, and could force many out of business.”
According to Andrew Kimbrell, the Director of the Center for Food Safety,
The decision to foist fumigants on unsuspecting almond consumers is just another example of an agency out of control. USDA is being run lock, stock, and barrel by agribusiness and has abandoned its duty to protect the public and the farming community. This USDA decision, along with FDA’s long-standing refusal to label genetically engineered food, and its recent decision to attempt to label irradiated foods as “pasteurized,” is a conscious effort by the Administration to leave consumers in the dark about the dangers lurking in their food.
You can read more about this topic at Cornucopia's web site: Cornucopia Institute
To learn more about the Center for Food Safety visit the organization's web site: Center for Food Safety
In one of the largest public health efforts ever attempted by a private philanthropy, the Robert Wood Johnson Foundation (RWJF) has pledged a stunning $500,000,000 for programs designed to combat childhood obesity. A story in the New York Times reports:
The foundation estimates that roughly 25 million children 17 and under are obese or overweight, nearly a third of the 74 million in that age group, according to Census Bureau data and a 2006 study published in The Journal of the American Medical Association.
Many of those children are poor and live in neighborhoods where outdoor play is unsafe and access to fresh fruits and vegetables is limited. “In many cases, the environment makes it almost impossible for them to choose healthy lifestyles,” Dr. Lavizzo-Mourey said. “We’re going to try to change that.”
Dr. Lavizzo-Mourey is the Foundation’s President and Chief Executive. Robert Wood Johnson built Johnson & Johnson from a small, innovative family firm into one of the world's largest health and medical care products conglomerates. He established the Foundation to be exclusively devoted to improving the health and health care of all Americans. RWJF supports training, education, research and projects that demonstrate effective ways to deliver health services, especially for the most vulnerable
To read the New York Times report on the Johnson Foundation pledge go to: $500 Million Pledged to Fight Childhood Obesity
To learn more about the Foundation visit the web site: The Robert Wood Johnson Foundation
(photo courtesy of St. Michael's Food & Wine Festval)
Ready to enjoy food and wine worthy of a gourmet pallet at an event that helps fund the worthiest of causes? Then it's time to get tickets for the expanded 5th Annual St. Michaels Food & Wine Festival. The Festival will be held from Thursday, April 26th through Sunday the 29th on the grounds of the Chesapeake Bay Maritime Museum in St. Michaels, Maryland.
The popular event attracted over 2,000 food and wine enthusiasts in 2006. The festival will celebrate its 5th year by expanding its pavilions to allow more visitors to comfortably sample distinctive foods, select fine wines and spirits, and attend educational food and wine programs and demonstrations.
In 2006, the Festival donated over $17,000 to charity. One of the chariites receiving proceeds from the event is the St. Michaels Food Bank, a non-profit organization that feeds people truly in need.
Advance tickets include several new packages, including a VIP Reception with chefs and VIP Weekend Tickets, which allow guests to take advantage of exclusive receptions and seminars. Watermark Cruises is offering a one-day cruise from Annapolis to the Festival on Saturday.
Internationally celebrated chefs will join with the region’s chefs at area restaurants to feature special wine dinners and programs. New guest chefs for 2007 include: Roberto Donna of Galileo and Bebo Trattoria, in Washington, DC; Brian McBride of the Park Hyatt Hotel, also in Washington, Bill McCarrick, former pastry chef at Harrods of London, and Tom Lewis, owner of the famous Monachyle Mhor Hotel, in Balquhidder, Scotland.
Many of the region’s finest restaurants and inns will participate in the Festival. Hotel and inn packages are available for out of town guests. They include accomodations ranging from bed & breakfasts to luxurious spas and resorts. Advance reservations are strongly recommended.
For more information and to purchase tickets, including Weekend Pavilion Tickets and VIP Weekend Passes, visit the Festival's official web site: St. Michaels Food & Wine Festival
You can also make inquiries by phone (443) 205-2185 or write: St. Michaels Food & Wine Office, PO Box 824, St. Michaels, MD 21663
Fisherman Mike Kelley & his wife Vickie present the catch from their boats on the freshwaters of Tennessee with this recipe.
Ingredients for 4 Servings
* 2 eggs
* 2 tbs. of finely chopped parsley
* 1 large red onion, very finely chopped
* 4-5 teaspoons of Kelley's Katch Fresh Paddlefish Caviar per person
* 2/3 cup sour cream
* 1 lemon quartered (optional)
Preparation
1. In a saucepan of cold, salted water, bring eggs to a boil, reduce heat and simmer for 10 minutes.
2. Drain eggs, cool under cold running water and drain again.
3. Shell eggs and carefully remove the yolks.
4. Finely chop both the whites and the yolks separately.
5. Arrange the egg whites, yolks, parsley, and onion around the rim of four individual plates.
6. Add the caviar to the center of the plates just before serving.
7. Sour cream and lemon wedges can be placed in bowls for passing along with a basket of toast points or blinis.
Serves 4
If you'd like to try the great American caviar from Kelley's Katch go to: Fresh Paddlefish Caviar
If you'd like to find out what makes Mike Kelley's caviar so special go to: Kelley’s Katch
(photo courtesy of pdphoto.org)
What is organic? Is organic food healthier to eat? How is that different than natural? Is it worth paying more for food that's certified organic? What's the benefit to buying organic food close to where it's grown?
On The Early Show on CBS, medical correspondent Dr. Emily Senay clarified the meaning of the term "organic," and offered her thoughts on whether that food is indeed healthier, and whether it is wise to pay a premium for it.
To get Dr. Senay's thoughts on the subject of organics and nutrition go to: Organic Foods: Worth The Extra Cost?
Kindergarten in a Vegetable Garden (photo courtesy of Library of Congress, circa 1899?)
On April 2nd we posted an item about research that showed organically grown kiwis were more nutritious than those that were grown in the usual way. The organic kiwi was found to have significantly more polyphenols - the healthy compounds found in red wine and coloured berries. It also had higher levels of antioxidants and vitamin C. There was speculation that pesticides might be inhibiting the development of nutrients.
Now scientists in Britain, France and Poland have examined organic carrots, apples, peaches and potatoes. They found that the organic fruits and vegetables have greater concentrations of vitamin C and chemicals that protect against heart attacks and cancer than non-organic produce.
Dr. Kirsten Brandt of Newcastle University, which led the research said ".. it's extremely difficult to measure the health benefit in any food, but we can say that if you eat 400 grams of fruit and vegetables per day you would get 20% more nutrients in organic food."
Rarely do we hear a denial of the ecological benefits of organic farming. So much for those who claim there's no proof that eating organic produce is healthier.
To read a thorough article on the scientists' findings in Britain's Independent go to: It's not just a fad - organic food is better for you, say scientists
When Should Our Food Be Labeled? (photo by Rick Tango)
The U.S. Food and Drug Administration (FDA) wants to revise its labeling requirements for irradiated foods,
including dietary supplements. The FDA is proposing that only foods in which there is a "change in the organoleptic, nutritional, or functional properties of a food, caused by irradiation" will be required to carry labels to inform consumers that the food has been irradiated. Other irradiated foods sold to consumers will no longer need to be labeled as such.
Many independent consumer groups and food safety advocates strongly oppose the FDA proposal. On its web site the Organic Consumers Asscoiation (OCA) states, "Irradiated fruits and vegetables benefit the packer and grocer, not the farmer or consumer. The consumer receives an inferior product that appears fresh, but has depleted vitamins and enzymes."
Among the concerns of the OCA is research indicating that irradiation increases the number of free radicals in the food and decreases the antioxidant vitamins that "neutralize" them. Free radicals are believed to contribute to aging and degenerative diseases like Parkinson's Disease and Alzheimer's.
To learn more about the OCA's research on irradiated food & alternatives to using irradiation go to: Organic Consumers Association
Comments on the FDA's proposal are due by July 3, 2007. The FDA indicates that comments can be submitted here: U.S. Food & Drug Administration
(photo courtesy of morguefile.com)
The outbreak of widespread and lethal poisoning from pet food has a lot of people looking for safer alternatives. Many have joined the ranks of those who prepare meals for their pets themselves, a practice once seen as a little eccentric.
At specialty food shows we've seen a trend toward fancier & healthier pet food that has been underway for some time. In 2005, organic pet food sales reached $30 million, according to the Organic Trade Association. That was up 46% from 2004, but a small part of the $16.1 billion Americans are expected to spend on feeding their pets in 2007. Still, there are small specialty firms that make organic, vegetarian and even low-carb pet food selling for premium prices. Some of them are making pretty good money doing it!
To read an article on pet food entrepreneurs in Business Week go to: A Growing Appetite for Healthy Pet Food
To read an article from the New York Times on home cooking for pets go to: "Home Cooking for Pets Is Suddenly Not So Odd
(photo courtesy of morguefile.com)
My heart goes out to those that lost their best friends in the recent "wheat gluten in the animal food" contamination. Now that they have tracked the contamination to one distributor in China, it's amazing to see how many different products get their ingredients from just one source. The recent spinach scare is another good example.
According to the CDC, 76 million people get food poisoning in the US every year. And 5,000 die. In China, 300 million people get food poisoning every year. 300,000 million! Almost the entire population of the United States! I don't know how many die.
It's time we consider how technology can help us solve this problem (and just hope there are no unintended consequences).
Expert: Technology could help make food safer – MSNBC
(photo courtesy of pdphoto.org)
The New York State government is working on establishing its first statewide Food Policy Council. The new Council will be responsible for bringing local, natural and organic foods to where low & moderate income New Yorkers shop. Besides making it possible for people of modest means to purchase the most nutritious foods, the Council will also be tasked with making sure it is affordable to all.
Pretty ambitous stuff from what we've seen of the food shopping choices in the state's poorest areas and neighborhoods. It's going to take some very dedicated people to make progress along these lines and we applaud those who will be taking on the job.
To read a full item on this topic in New York Magazine go to: Fancy Produce in Every Pot!
What’s better than sampling some of Louisville’s best dishes and helping a worthy cause? Not much. Perhaps that’s why each year the turnout increases for the Kentucky Derby's Taste of Derby Festival. This year's Taste of Derby Festival will take place on Tuesday, April 17th from 5:30 pm to 8:30 pm at Louisville Slugger Field. All proceeds from the event benefit the Dare to Care Food Bank.
This is the 8th year for the Taste of Derby Festival, which features signature dishes from more than 45 of Louisville’s finest restaurants and beverage companies. There is also a Bourbon Tasting, a Finlandia Bloody Mary Contest, Wine Tasting and a Silent Auction. The event has became so popular it was expanded into Slugger Field’s concourse area.
“This event has gotten bigger and better every year,” said Linda Miller, special events director for the Dare to Care Food Bank. “You can’t find better food and drink and everybody has a great time socializing. Best of all, it helps provide meals for people who are truly in need,” said Miller.
The Dare to Care Food Bank Taste of Derby Festival has the feel of an upscale cocktail party, but it’s open to the public – as long as tickets are still available. The participating restaurants will offer a selection of signature appetizers, entrees and dessert items. Some of the liquor vendors will feature small-batch brands not commonly available. A Silent Auction returns to the event offering unique items from generous donors.
The Dare to Care Food Bank is a non-profit agency dedicated to providing food to people in need. Each year, Dare to Care distributes 8.2 million pounds of food to 29 distribution centers and 400 agencies in the metro Louisville area. The Food Bank supplied food to more than 102,000 people last year through its Emergency Food Box program. This program, along with the Kids Cafe locations in metro Louisville and other feeding programs, enables Dare to Care to serve more than 200,000 needy people annually.
Miller said the Taste of Derby Festival is one of the Dare to Care Food Bank's largest fund-raisers of the year. "It's a very important event for our organization," she said. Last year was the most successful yet. The Taste of Derby Festival raised $111,000. Dare to Care hopes to top that number in 2007. The Dare to Care Food Bank supplies $17 worth of food for every $1 donated.
Tickets are $75 ($50 is tax deductible). Call the Dare To Care Food Bank at (502) 966-3821.
To learn more about the non-profit Food Bank and it's wonderful work click here: Dare to Care Food Bank
For info regarding travel & accomodations in Lousiville go to: Kentucky Derby Festival
Environmental Writer Michael Casey of the Associated Press has filed a worrisome report on a rise in cases of seafood poisoning around the world. The AP story says in part,
Experts estimate that up to 50,000 people worldwide suffer ciguatera poisoning each year, with more than 90 percent of cases unreported. Scientists say the risks are getting worse, because of damage that pollution and global warming are inflicting on the coral reefs where many fish species feed.
Dozens of popular fish types, including grouper and barracuda, live near reefs. They accumulate the toxic chemical in their bodies from eating smaller fish that graze on the poisonous algae. When oceans are warmed by the greenhouse effect and fouled by toxic runoff, coral reefs are damaged and poison algae thrives, scientists say.
To read Michael Casey's AP story as it was posted by Yahoo!, click here: Seafood poisoning rises with warming
There’s a lot of forensic information regarding how these types of outbreaks can occur and identification of the specific field responsible but no conclusion on how this specific contamination happened. What it does show is the need for tighter controls on the part of growers and more regulations to protect the public. FDA report can be found here.
[via Consumer Reports on Safety Blog]
(photo courtesy of morguefile.com)
There's a report on the Food Navigator web site that researchers have found that kiwis grown organically have a better nutritional profile than kiwis grown the usual way. The organic kiwi also retained its nutrients longer and performed better for total antioxidant activity. The research was undertaken by the University of California, Davis. It's possible that the pesticides used in the traditionally grown fruit are inhibiting the development of nutrients.
You can read Food Navigator's full report at: Organic kiwis healthier than non-organic?
Classic Chicago Style Pizza (photo by Kenn Kiser, courtesy of morguefile.com)
Could it be true? Could chowing down on pizza make you healthier? That's wishful thinking, but it might be possible to make eating pizza healthier than it is today.
A team of chemistry students from the University of Maryland recently made a presentation at the national meeting of the American Chemical Society maintaining that baking pizza at higher temperatures for longer periods of time can boost its antioxidant levels.
That’s according to a study the students performed under the guidance of Lucy Yu, a professor at the University of Maryland. During testing, the antioxidant levels increased as much as 60% with longer baking times, and as much as 82% percent with higher baking temperatures. The study was funded by the U.S. Department of Agriculture and grain organizations; not by the pizza industry.
Since it needs more baking, Chicago style, deep-dish pizza could be the healthiest pizza out there with the greatest amount of anti-oxidants. Anti-oxidants are believed to be important for neutralizing free radicals. Free radicals can cause damage to parts of cells such as proteins, DNA, and cell membranes according to Stanford University's Huntington’s Outreach Project for Education.
There are some caveats. The pizza tested was all made with whole wheat flour, thought to hold more antioxidants because it contains the bran removed from refined flour. Your local pizza parlor probably uses refined flour. Whether your favorite pizza maker will adapt to a new, healthier baking method is an open question. You could try making your own healthier pizza right away. Using veggies for toppings is the healthy way to go, as fatty toppings will negate the benefits of baking at a higher temperature.
According to ACNielsen, Americans consume 46 slices or 23 pounds of pizza per person each year. We like the sound of pizza becoming a healthier choice than it is today, but we’ll enjoy our pizza as a special treat. On occasion we might have it with sausage or pepperoni. We may even have a beer or two with those slices!
To read a full article on the topic that appeared in the Guardian click here: From fast food to health food: pizza gets a makeover
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