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Vineyard (photo by Anita Patterson Peppers courtesy of morguefile.com)
Buffalo and Western New York have long been identified as Rust Belt territory, but the future may see that part of the country emerge as both an important source of clean energy and one of America’s great winegrowing regions.
About a week ago we posted an item indicating that wind power plants could be a useful antidote to the economic malaise of post-industrial Western New York. Now, a Cornell University agriculture scientist thinks it's probable that excellent conditions for growing grapes could put Niagara County on the map as an important winemaking center. Alan Lakso, a Cornell Professor of pomology and viticulture, is directing a year-long survey of New York State that will create color-coded maps showing the best places to plant grapes and establish vineyards.
According to Professor Lakso,
We think Niagara County has great potential because of its similar geography and climate to the Ontario wine and grape country across the Niagara River in Canada around Niagara-on-the-Lake and towards St. Catharines…In many ways, we think that a good place for growing peaches is also a good place for wine grapes. We know Niagara County is excellent for peaches. That probably means that wine grapes will do better there than in many places…Niagara County is an area that has excellent potential that hasn't been taken advantage of yet. If they cultivate it, they could have a fruitful future.
To read an article on the topic from Business First of Buffalo go to: Niagara Co. may be peachy as a locale for wine grapes
To read our previous post on the development of wind power in Western New York go to: Greening the Rust Belt
(photo courtesy of pdphoto.org)
Research from Great Britain's Sheffiled University has led to a severe warning about the dangers of soft drinks consumed by millions of people around the world. The chief culprit is the ingredient sodium benzoate, a preservative used in many of the most popular sodas on the market.
Peter Piper, a Professor of molecular biology and biotechnology reported,
These chemicals have the ability to cause severe damage to DNA...here is a whole array of diseases that are now being tied to damage to this DNA - Parkinson's and quite a lot of neuro-degenerative diseases, but above all the whole process of ageing...The food industry will say these compounds have been tested and they are completely safe...By the criteria of modern safety testing, the safety tests were inadequate. Like all things, safety testing moves forward and you can conduct a much more rigorous safety test than you could 50 years ago...My concern is for children who are drinking large amounts.
Sodium benzoate has already been the subject of concern about cancer because when mixed with the additive vitamin C in soft drinks, it causes benzene, a carcinogenic substance.
If you'd like to read an article on the findings in Britain's The Independent go to: Caution: Some soft drinks may seriously harm your health
Coffee Beans (photo by Rick Tango)
Having a cup or two of coffee on a morning following a 3-day weekend may provide a needed lift, but if you want to reduce your risk of gout you may want to have a couple more that day. That was the conclusion of a study conducted by Canadian researches.
Conventional wisdom had held that people suffering from gout should avoid drinking coffee, but Dr. Hyon Choi of the University of British Columbia in Vancouver, Canada, and colleagues at Harvard Medical School in Boston decided to test that hypothesis. The study is based on a survey of about 50,000 men aged 40 to 75 with no history of gout. Gout is a painful joint condition affilcting 6 million Americans, with men being disproportionately effected.
Over the 12 years of the study, during which 757 men developed gout, the risk was lower for those who drank more coffee, Choi reported in the journal Arthritis & Rheumatism. Those who were drinking four to five cups of coffee had a 40% lower rate of gout. Drinking six or more cups resulted in a 50% to 60% reduction
To read a report on the study by Reuters posted on Yahoo! News go to: Coffee may cut risk of gout, study finds
If you'd like a taste of America's ultimate coffee, 100% pure Hawaiian Kona, go to: Hawaiian Kona Coffee
If you 'd like to taste of a uniquely American coffee from New Orleans' world famous Cafe Du Monde go to: Cafe Du Monde Coffee & Chicory
Fresh Peaches (© Photographer: Dariusz Sas | Agency: Dreamstime.com)
Our friend Sue Tango served this Peach Sangria at a summer party at her lovely Long Island home. Sue lives in peach-growing country and we doubt if she and her guests have ever had more fun with peaches!
Ingredients
• 2 Firm-ripe peaches, cut into thin wedges
• 1/2 Cup peach schnapps
• 1/3 Cup superfine granulated sugar
• 3 Cups chilled rosé wine (750-ml bottle)
• 2 Cups chilled sparkling water
Preparation
1. Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.
2. Stir in wine, sparkling water, and some ice.
Makes 4 large drinks
Here’s another great recipe we picked up at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.
Serves 4
Ingredients
• 2 Tablespoons extra virgin olive oil
• 2 Sprigs rosemary
• 2 Teaspoons lime juice
• 4 Tablespoons jalapeno jelly* (see below)
• 8 Bone Rack of Lamb
• Salt & pepper to taste
Preparation
1. Prepare the marinade: combine the olive oil, rosemary, lime juice & jalapeno jelly in a bowl and whisk together.
3. Cut Rack of Lamb into 8 chops.
4. Place the Iamb chops in the marinade in a shallow dish or bowl.
5. Cover & refrigerate dish or bowl for at least 2 hours or overnight.
6. Preheat grill.
7. Remove chops from marinade and season them with salt & pepper.
8. Place the chops on the grill and cook the meat on both sides (3 to 4 minutes for medium rare).
*Jalapeno Jelly
Serves 4
Ingredients
• 12 Jalapeno peppers, stemmed and seeded
• I ½ Cups cider vinegar
• 6 Cups sugar
• 6 Ounces liquid fruit pectin
Preparation
1. Place the jalapenos in a blender.
2. Pour the vinegar over them and blend to puree the peppers.
3. Transfer the pepper liquid to a large saucepan and add the sugar.
4. Stir together and bring to a boil over medium heat.
5. Continue to cook and stir for 5 minutes, or until the sugar dissolves.
6. Remove the liquid from the heat and let it cool for 10 minutes.
7. At that time, blend the pectin into the jalapeno mixture.
8. Remove any foam from the top of the jelly with a spoon.
9. Transfer the mixture to a clean container and store in the refrigerator until needed.
To order a world class extra virgin olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
(photo by Mary R. Vogt courtesy of morguefile.com)
A trade organization representing thousands of U.S. cattle producers, the Ranchers-Cattlemen Action Legal Fund, United Stockgrowers of America (R-CALF USA), has joined dozens of other organizations to request that Congress include sufficient funds in the Fiscal Year 2008 appropriations bill for the U.S. Department of Agriculture (USDA) to immediately implement mandatory country-of-origin labeling.
R-CALF USA worked successfully to pass mandatory country-of-origin labeling in 2002. That legislation reserves the USA label for only cattle born, raised, and slaughtered in the United States.
According to the letter, food imports have more than doubled since 2000, and the amount of that food inspected has fallen to 40%.
The letter states,
The integrity and safety of the nation’s food supply is in serious jeopardy with our citizens eating an amalgam of food produced elsewhere, with no idea of its source…It is critically important that our food consumers be provided with information on the source of the food because the Food and Drug Administration (FDA) and USDA have not established a food safety inspection system sufficient to deal adequately with the tidal
wave of food imports included in our food supply…
Mothers and fathers in the U.S. want to feed their children wholesome and safe food, but cannot do so when the food industry fights origin information…Our domestic food safety system, with all its flaws, exceeds that of virtually all other countries…The industry’s claim that labeling is irrelevant to food safety has now become absurd. Many other countries simply do not have our food production and processing regulatory standards, nor do they have the regulatory capacity to enforce even those laws that do exist…
Consumers do not want to, and cannot, rely entirely on the government…A meaningful first step is to immediately implement mandatory country of origin labeling for meat and produce. Consumer choice is irrevocably connected with consumer safety.
Mandatory country of origin labeling was approved by Congress in 2002, has been implemented successfully for seafood, and should no longer be delayed by special interests…Now is clearly the time to fully implement this measure to provide U.S. consumers with critically important information about the integrity and safety of their food choices.
To learn more about the organization and its work visit its official web site: Ranchers-Cattlemen Action Legal Fund, United Stockgrowers of America
(photo courtesy of barrysfreephotos.com)
Governor Arnold Schwarzenegger of California has won kudos from two nonprofit organization for adding $8.5 million to the state's budget to make school lunches healthier. The money is earmarked for "integrating fresh produce, whole grains, and other healthy choices into school meals". The Governor was heartily praised by Oldways Preservation Trust and the Whole Grains Council for his action.
Obesity prevention for both kids and adults is the Governor's overall goal, and healthy eating is a key part of his comprehensive health care reform proposal. This approach is a natural for California, since the state is the U.S. leader in agricultural production.
Former Whole Grains Council Chairman Mike Orlando, a member of a farm family that has been growing whole grain bulgur wheat in Fresno since 1935, praised the Governor. Said Orlando, "He makes me proud to be a Californian when he goes to bat on the importance of good food for kids."
Oldways is a widely respected, nonprofit, food issues advocacy group praised for translating the complex details of nutrition science into the familiar language of food. Oldways programs are focused on the simple triangle of principles: nutrition (health, science), tradition (pleasure, joy, history) and sustainability (environment, organic).
Oldways is helping people around the world discover and enjoy more whole grain foods through its Whole Grains Council. The Whole Grains Council is a consortium of industry, scientists and chefs working with Oldways to increase consumption of whole grains for better health.
To learn more about Oldways and the Whole Grain Council go to: Oldways Preservation Trust
To read a press release on the topic from Oldways Preservation Trust go to: California Governor Champions Whole Grains in School Budget
To read a previous post on healthy school lunches go to: Entrepreneurs Deliver Healthy School Lunches
(photo courtesy of Telluride Wine Festival)
Celebrating its 26th Anniversary, the Telluride Wine Festival will be held in its magnificent Colorado Rocky Mountain setting from Thursday, June 28th through Sunday, July 1st. The Festival features a four-day celebration of food and wine with an assortment of wine tastings and food parings; seminars taught by the nation’s most prominent sommeliers; cooking demonstrations by top chefs; raffle programs, and live and silent auctions.
One of the nation's pre-eminent wine auctioneers and sommeliers, Tom DiNardo, will preside over the event's live auctions. All proceeds from the Festival benefit local art, youth, and scholarship programs.
Chefs from the world-renowned Broadmoor are lending a culinary hand during the events, including the Patron Gala Dinner featuring Broadmoor’s Executive Chef Siegfried Eisenberger. Summit and Penrose Room Executive Chef, Bertrand Bouquin, will be leading Friday’s cooking demonstration and participating in Saturday’s luncheon.
Executive Chef Siegfried “Sigi” Eisenberger is part of an elite fraternity as only the fourth Executive Chef in the 89-year history of the resort. For more than 45 years, the Austria native has honed his culinary career across the globe. The Patron Gala will begin with a champagne reception after which guests will be seated to an amazing 5-course dinner. Dinner will be complimented with special wines selected by Wines from Spain and Steve Olson. An exciting live auction will follow dinner.
At Friday’s cooking demonstration Chef Bouquin will demonstrate that fine dining doesn’t have to be a daunting task, but one that is fun and approachable—leaving guests with skills and recipes that they can use at home. During the Saturday Winemakers Luncheon Chef Bouquin will team up with Michelle Bernstein, and Karen DeMasco to present a spectacular 5-course luncheon featuring a range of styles, ingredients and techniques. Each course will be paired with 2-3 wines to compliment the flavors of each dish. Guests will be seated with Winemakers, to complete this incredible experience.
Notable events taking place throughout the town of Telluride and Mountain Village during the Festival include a Spanish Influence Luncheon hosted by Steve Olson, Andy Nusser, and Alexandra Raij; and a reserve wine tasting program that is comprised of four tastings, led by winemakers and limited to 50 people.
To purchase tickets and to view a complete schedule of events, visit the Festival's official web site: 26th Anniversary Telluride Wine Festival
This recipe is courtesy of the Junior League of New Orleans Cookbook…Straight from the French Quarter, “Boudreaux”!
Ingredients
• 6 Slices bacon, cut into 1-inch pieces
• 1/3 Cup chopped onion
• 1 (10 oz) Can tomato puree
• 1/3 Cup water
• 1/2 Teaspoon salt
• 1/8 Teaspoon cayenne pepper
• 8 oz Penne, cooked al dente and drained
• 3/4 Cup freshly grated Parmesan cheese
• 1/2 Cup heavy cream
Preparation
1. Cook bacon until browned but not crisp
2. Add onion and cook until softened
3. Add tomato puree and next 3 ingredients
4. Cook 20 minutes
5. Place mixture in a large bowl.
6. Stir in penne and cheese
7. Add cream and toss well
Serves 4 -6 people.
If you would like to purchase Nueske’s award–winning bacon click on: Thick Sliced Applewood Smoked Bacon
Jonathan Lord Cheesecake was born as most great recipes are: in the family kitchen. Two sisters from Long Island, New York, Carole Kentrup & Kathy Dancik, use cherished recipes refined over the years by three generations of family bakers. All of their cheesecakes are made from the purest ingredients.
To this day they still prepare the same gourmet cheesecake so proudly served at the family’s own holiday table. As The New York Times noted, “It…won the Best of Show award at the Taste of Long Island event...700 diners consumed almost 1,000 slices and voted it the outstanding single dish."
Mrs. Kentrup says she and her sister "just liked making" the cheesecake. Their customers certainly enjoy eating their creations. It's the same cheesecake served at over 150 Long Island restaurants. Many luxury restaurants think so highly of the cake that they claim it as their own.
Jonathan Lord Cheesecake is truly an exquisite taste experience. Each mouthful is velvet smooth, rich, creamy and clean to the palate. People who have sampled this elegant dessert agree it's the best cheesecake they have ever tasted. Some claim it's the best "anything" they have ever tasted!
In 1988, the family’s cheesecake was sold under the Jonathan Lord name for the first time. The name sprang from the couples' Christian beliefs. Jonathan in the Bible means gift from. That also explains the company slogan, "A Taste of Heaven on Earth." The bakery has also been certified as kosher, and a rabbi inspects it weekly.
If you'd like to taste the best goumet cheesecakes we were able to find click on any of the following:
Triple Chocolate Cheesecake
New York Classic Cheesecake
Amaretto Cheesecake
Fudge Marble Cheesecake
Strawberry Swirl Cheesecake
Pumpkin Cheesecake
New York Cheesecake Sampler of 8 Flavors
(photo courtesy of morguefile.com)
Could wind power bring the industrial cities of the Rust Belt a greener and more prosperous future? At least two companies believe it's part of the answer. BQ Energy of Pawling, N.Y., and UPC Wind of Newton, Massachusetts have located a windmill farm where a huge plant owned by Bethlehem Steel once operated in Lackawana, just south of Buffalo.
in the early 1970s the Bethlehem Steel plant was the world's fourth largest steel mill, but it fell on hard times decades ago. No longer a vibrant industrial and shipping center, the City of Lackawana and much of the area around Buffalo have faced tough times as large factories closed and towering grain elevators went empty.
Like many cities of the Northeast, it got left behind as manufacturing moved offshore and a new service and information economy emerged. The devastation was not limited to the loss of jobs and tax revenues; as they departed the old industries left serious environmental problems in their wake.
Wind power is a technology that's been around since ancient times, but generating power from state-of the-art windmills may be a key to the future of windy cities on the Great Lakes. In Lackawana, newly built windmills won't replace the jobs lost from factory closings, but the revenue they do generate is clean and green.
To read more about this topic in an article that appeared in the New York Times go to:An Old Steel Mill Retools to Produce Clean Energy
To read a previous post on wind power go to: An Ancient Idea
Container Terminal (© Photographer: Sculpies | Agency: Dreamstime.com)
Princeton Economist and New York Times Columnist Paul Krugman has weighed in on the dangers we face from mass produced food and the tremendous quanitites of food and food ingredients that are imported into the U.S. without any inspection for potentially deadly contamination.
Professor Krugman writes, "Who’s responsible for the new fear of eating? Some blame globalization; some blame food-producing corporations; some blame the Bush administration. But I blame Milton Friedman."
Professor Krugman isn't letting globalization, corporate greed, and President Bush completely off the hook, but he blames Economist Milton Friedman of the Chicago School for fomenting an economic ideology that sees any government regulation as a bad thing.
Paul Krugman's New York Times column on unsafe foods can be found at: Fear of Eating
(subscription to nytimes.com required)
(photo courtesy of pdphoto.org)
Could the day come when we rave about a great vintage from Alaska?
That might be a little far fetched, but climatologists are warning that with the warming of the planet we may see the areas where great wines are grown moving farther North. England hasn't been appreciated as a great place for viniculurists for centuries, but the wines of Surrey may some day win the approval connoisuers. On the down side, Napa Valley could some day be as hot as California's more Southern Central Valley. Some regions in Germany and France are already benefiting from climate change, while parts of Spain and Australia are suffering from the rise in temperature.
To read an article form the Miami Herald on the potential effects of climate change on wine growing go to: Global warming may be remaking the wine map
Grand Tasting Tents (photo courtesy of Food & Wine Magazine Classic)
An impressive gathering of culinary superstars will assemble this June to celebrate the 25th anniversary of the Food & Wine Magazine Classic in Aspen—one of the country’s premiere epicurean events. From June 15th to the 17th, World Famous Chefs Thomas Keller, Mario Batali, Bobby Flay, Giada De Laurentiis, Jacques Pépin, Ming Tsai, José Andrés, Masaharu Morimoto and more will gather in Aspen to share their favorite recipes and techniques in this exclusive setting.
Featuring over 80 cooking and wine seminars, the Food & Wine Classic is considered the place to uncover the latest epicurean trends. Food & Wine’s signature event features the Grand Tasting Tents with over 50,000 bottles of wine to sample and the much-anticipated 2007 Best New Chefs Dinner. In celebration of the Classic’s 25th anniversary, the magazine has pledged to raise $1 million for its Grow for Good campaign, in support of Farm to Table, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.
Tickets to the Food & Wine Magazine Classic in Aspen are $1,075. For the first time ever, there will be foodandwine.com/classic limited edition Silver Passes sold for $2,500 providing VIP access to the event, with $1,000 of the ticket directly donated to Grow for Good. Silver Pass holders will receive an invitation to the star-studded Welcome Reception and the Best New Chefs Dinner, plus a number of other exclusive benefits and gifts.
Cooking Demonstrations include:
• Thomas Keller of The French Laundry shares his restaurant secrets
• Mario Batali takes a side trip to a lesser-known area of Tuscany, exploring the foods of La Garfagnana.
• Emeril Lagasse delves into seafood with recipes from his latest, Emeril’s New Orleans Fish House.
• Giada De Laurentiis reveals delicious ways to make home-cooked pasta.
• Iron Chef America star chef Masaharu Morimoto make his debut appearance at the Food & Wine Classic with the art of sushi and sashimi.
Wine Highlights:
• An iconic tasting of the 1982 Bordeaux
• Screaming Eagle Reserve Tasting of seven vintages, a first for this cult producer
• Danny Meyer and Dan Philips showcase Green Grapes and Ham
• Josh Wesson pairs chocolate with wine
• Steve Olson celebrates 25 years of Wines from Spain
• Discover why Greek wines are the new hot buy with Michael Bonadies
• Uncover artisan wine selections from small producers with Richard Nalley
To register, call 877-900-WINE or visit: Food & Wine Magazine Classic in Aspen
Consumers using their American Express® card receive a $25 savings.
(photo courtesy of morguefile.com)
Our friend and New Orleans' native Staci Ferber came through for us again when we needed a recipe for a wonderfully extravagant appetizer. These days Staci does most of her cooking at the beautiful home she shares with her husband in the lovely Highland neighborhood of Dallas. When we asked for a classic recipe to serve at a special dinner party she gave us this one and we were able to impress a couple of guests who really know great food. Thank you Staci!
Ingredients
• 4 large young artichokes
• 3 TBS fresh white breadcrumbs
• 1 oz./1/4 cup parmesan cheese
• Grated juice of 1 lemon
• 5 TBS extra virgin olive oil
• 1/2 oz/1 TBS butter
• 2 TBS extra virgin olive oil
• 3 slices lean bacon, chopped
• 2 sticks celery finely chopped
• 2 zucchini, finely chopped
• 1 clove garlic, crushed
• 1 TBS chopped fresh sage
• 1 TBS shopped fresh Italian parsley
• Salt and freshly ground black pepper
• Fresh Italian parsley sprigs to garnish
Preparation
1. Preheat oven to 400F.
2. Cook artichokes in a sauce pan of boiling salted water for 30 minutes
3. Remove and place upside down to drain
4. Pull away and discard outer leaves and using a teaspoon, remove central hairy choke
5. Heat butter and 2 TBS olive oil in a saucepan
6. Add bacon, onion celery, zucchini and garlic and cook gently for 5 minutes, stirring frequently, until vegetables are just soft
7. Stir in herbs
8. Puree half the mixture in a food processor or blender
9. Return to pan
10. Season with salt and freshly ground black pepper
11. Place artichokes close together in an oven proof dish
12. Fill centers of artichokes with vegetable mixture
13. In a small bowl, mix together breadcrumbs and cheese
14. Pile on top of filling
15. Sprinkle with lemon juice and remaining 3 tablespoons olive oil.
16. Cover with foil and bake in the preheated oven for 15 minutes
17. Remove foil
18. Bake for another 10 minutes until lightly browned
19. Serve garnished with Italian parsley sprigs
Serves 4 people.
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase Nueske's award-winning bacon, go to: Thick Sliced Applewood Smoked Bacon
Chuck Wagon (photo courtesy of Library of Congress, circa 1902)
For those planning to blaze a trail for vacation this summer here's some advice from the American Dietetic Association on eating healthy when traveling:
Summer vacations are a time for both relaxation and travel. Whether you’re traveling by plane, train or automobile, being “on the road” can often disrupt a healthy eating routine.
As you plan your trip, take time to think about eating, physical activity and hydration. Keep meals and snacks three to four hours apart. If it means carrying snacks, plan accordingly. If you’re worried about airport food or eating on the road, pack nonperishables like peanut butter and crackers, nuts and dried fruit or trail mix.
And drink plenty of water or water-based beverages to stay well-hydrated.
For more tips on eating healthy from the ADA go to: American Dietetic Association
For times when you won't be on the road take a look at this excellent article by Certified Dietitian-Nutritionist
Renee Simon: What to Feed Your Kids this Summer
To listen to a podcast interview with Renee Simon go to: American Feast's Wellness Expert Renee Simon Podcast
To purchase Renee's book go to: Take Back Your Health, A Total Wellness Guide for You and Your Family
You can get a lot more info on healthy eating by visiting Renee Simon's web site: Total Wellness Nutrition
Farmers Market (© Photographer: Rita Robinson | Agency: Dreamstime.com)
There seems to be no end in sight for the proiliferation of Farmers Markets across the country. Philadelphia alone expects to see 10 new Markets open this year, according to the Philadelphia Inquirer.
Some are better than others, but Farmers Markets generally offer fresh produce that is locally grown and sold in a community setting where residents get the chance to speak with the people who produced the food. If you're fortunate you'll see some heirloom products such as tiger striped tomatoes or genuine wild rice.
More and more of these markets are offering artisanal cheeses crafted locally and meats raised organically. You can hear about production methods, get great cooking tips, and learn something of the food heritage of your region. Spend a few bucks and you'll be supporting a local farm and bringing home food in its freshest, best tasting, and most nutritious state. That's tough to beat!
For a fine article from the Philadelphia Inquirer on the Farmers Market phenomenon go to: Farmers markets go wild
To listen to a podcast interview with Stacey Caldwell, President of the Dallas Farmers Market Friends go to: Friends of the Dallas Farmers Market Podcast
Alaskan Cod and Halibut (photo courtesy of Library of Congress, before 1927)
If you want to preserve your eyesight while aging you should eat two 4-ounce servings of fish each week. That's the conclusion of a study published in the Archives of Ophthalmology. Researchers found that people who ate a diet rich in omega-3 fatty acids were nearly 40% less likely to develop age-related macular degeneration than those who ate little of those heart-healthy fats.
Omega-3 fatty acids are commonly found in mackerel, tuna, salmon, and other oily fish. Macular degeneration is a common cause of blindness in older people. The healthy fats are believed to prevent the disease by promoting healthy blood vessel function, influencing which genes turn on and off, and reducing inflammation.
To read an article from WebMD posted on the CBS News web site go to: Eating Fish May Preserve Eyesight
(photo courtesy of morguefile.com)
A diet high in whole grain foods is associated with a significantly lower risk of developing cardiovascular disease, including heart disease and stroke, according to an analysis conducted by researchers at Wake Forest University School of Medicine.
“Consuming an average of 2.5 servings of whole grains each day is associated with a 21% lower risk of cardiovascular disease compared to consuming only 0.2 servings,” said Philip Mellen, M.D., lead author and an assistant professor of internal medicine. “These findings suggest that we should redouble our efforts to encourage patients to include more of these foods in their diets.”
The findings are based on an analysis of seven studies involving more than 285,000 people. By combining the data from these seven studies, researchers were able to detect effects that may not have shown up in each individual study.
Dr. Mellen said the findings are consistent with earlier research, but that despite abundant evidence about the health benefits of whole grains, intake remains low. A nutrition survey conducted between 1999 and 2000 found that only 8% of U.S. adults consumed three or more servings of whole grain per day and that 42% of adults ate no whole grains on a given day.
A grain is “whole” when the entire grain seed is retained: the bran, germ and the endosperm. The bran and germ components are rich in fiber, vitamins, minerals, antioxidants, and healthy fats. These are the parts removed in the refining process, leaving behind the energy-dense but nutrient-poor endosperm portion of the grain.
Examples of whole grain foods include wild rice, popcorn, oatmeal, brown rice, barley, wheat berries and flours such as whole wheat.
In addition to protecting against cardiovascular disease, which accounts for one-third of deaths worldwide, there is evidence that whole grains also protect against diabetes and other chronic conditions.
Greater whole grain intake is associated with less obesity, diabetes, high blood pressure, and high cholesterol – major factors that increase the risk for heart disease and stroke.
According to nutritionists, consumers should look for “100% whole grain” on food labels or look for specific types of whole-grain flour as the main ingredient, such as “whole wheat.”
Dr. Mellen's co-researchers for the study were Thomas Walsh, M.D., and David Herrington, M.H.S., M.D., both from Wake Forest.
To get some advice from the USDA on how to increase your intake of whole grain foods go to: Tips to help you eat whole grains
For a really amazing whole grain treat you can purchase an heirloom wild rice harvested by Native Americans: Native Harvest Wild Rice: Sacred Manoomin
Here’s a recipe we picked up at the “Cooking of the Southwest” class we attended at the Institute of Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton. If you want to serve a really superb version of this recipe use an organic Red Angus Rib Eye from Damar Farms (see below to order). We also recommend you serve this one with garlic mashed potatoes.
Serves 2
Ingredients
• 1 Rib Eye Steak
• 1 Tablespoon Extra Virgin Olive Oil
• 4 Tablespoons Spice Grill Blend* (see below)
Preparation
1. Prepare smoker.
2. Preheat broiler or grill.
3. Rub the steak with olive oil
4. Sprinkle generously with the spice blend.
5. Place the steaks on the rack in the smoker and set the smoker over high heat. When smoke begins to appear, seal the smoker, start timing and reduce the heat to medium.
6. Smoke for 7 minutes.
7. Remove the steak and set on a sheet tray. Place the steaks on the grill or under the broiler for 4 minutes per side for medium rare, 7 to S minutes for medium well.
8. Remove steaks
Let them rest for 5 minutes before slicing and serve with garlic mashed potatoes
*Spice Grill Blend
Ingredients
• 4 Tablespoons Kosher Salt
• 3 Tablespons Ground Ancho or Pasilla Peppers
• 2 Tablespoons Chopped Garlic
• 2 Tablespoons Sugar
• 2 Tablespoons
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Ground Black Pepper
• 1 Tablespoon Ground or Fresh Thyme
Preparation
1. Combine all the ingredients in a small bowl.
To order the best American Rib Eye we’ve been able to find go to: Organic Red Angus Rib Eye Steaks
To order a world class extra virgin olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
(photo courtesy of Newport Habor Corporation)
Got Chowdah?
Chowder competitors from around the nation are making their plans for the 2007 Cook-Off. Recipes are being tested and perfected. The Newport Yachting Center is the place to be on June 2nd as top chefs throw down the oven mitts and get it on.
The first of Newport's array of summer festivals, the 26th Annual Schweppes Great Chowder Cook-off will feature over 3,000 gallons of chowder served up by over 30 of the nation's best restaurants and chefs! The restaurants compete for over $10,000 in prizes by entering into one of two Culinary Competitions:
First is the Chowdah competition where chefs enter their specialty chowder in one of three categories - best clam, seafood or creative chowder!
Second is the Clam Cake Competition where chefs fry up the fluffiest and heartiest Clam Cake recipes!
Advance Ticket Price will be $15 when ordered by May 18th, $20 after that date. Order early and save five clams!
Ticket includes all the chowder you can eat, and a voting ballot for each of the three chowder categories.
For directions & info on the live entertainment line-up go to: 26th Annual Great Chowder Cook-Off
For lodging information visit: Newport County Convention and Visitors Bureau
(photo courtesy of morguefile.com)
The continued growth of vegetarian food sales may be a sign that government efforts to get people to eat a healthier diet are paying off. That’s according to a report from Research and Markets, an international market research firm based in Dublin, Ireland.
The growth rate of vegetarian sales peaked at 16.6% in 2002. Recent growth has fallen to within a more modest range, with the latest available data showing growth of 5%, but that still represents faster growth than the total food market.
Interestingly, the number of vegetarians has actually been in decline since 1999, after peaking in 1997, while the demand for vegetarian foods has continued to grow. People who would not describe themselves as vegetarian are believed to be driving the growth; making vegetarian foods a more mainstream choice. These folks are likely reducing their consumption of meat as they pursue a healthier and more varied diet. Vegetarian foods are claimed to be lower in saturated fat, and contain higher levels of dietary fiber, minerals and vitamins.
The government recommendation that people eat five portions of fruit and vegetables a day are a likely part of the explanation, along with some of the food scares regarding the meat and poultry mass produced on factory farms.
If you’d like to order the report from Research and Markets cited above, go to: Vegetarian Foods Market Assessment 2006
(photo by Rick Tango)
Just a month ago we posted an item on a study finding that a "Mediterranean" diet could sharply reduce asthma suffering in children. That 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.
A Mediterranean diet consisting of fruit, vegetables, whole grains, legumes, nuts and olive oil had already been linked to low rates of heart disease, cancer and other dreaded illnesses. A common Western diet generally includes a lot more processed food, refined sugar, and fatty meats than the Mediterranean diet.
Now, a study from a French research institute, Inserm, has concluded that eating a Mediterranean diet halves the risk of serious lung diseases such as emphysema and bronchitis. French researchers tracked almost 43,000 men for 12 years. The study suggests that because the diet is rich in anti-oxidants, it cuts the risk of tissue inflammation. Lower levels of sugar and nitrates in the diet may also play a role. The researchers found the 50% lower risk of developing lung disease even after taking into account such factors as smoking and age.
To read an article from the BBC on the French study go to: Med diet 'cuts lung disease risk'
To read a previous post on the benefits of a Mediterranean diet go to: A Better Diet for Fighting Asthma
To read another previous post on the healthy aspects of the Mediterranean diet go to: Good Fats for a Healthy Heart
(photo courtesy of barrysfreephotos.com)
Whether you think genetically engineered food will bring great benefits or cause great harm you’ll find passionate advocates on both sides of the issue.
Some consumers see GM food as an answer to widespread malnutrition as just one of the benefits. They argue that through genetic modification, crops can be made capable of growing in harsh conditions and providing greater nutritional value as well.
Opponents refer to it as Frankenfood, saying it’s a new technology that hasn’t been sufficiently tested for its long-term impact on human health. They say today’s food shortages aren’t the result of lack of food production; that it’s often politics that keeps food from getting to those who need it most. They fear farming with conventional seeds will be threatened with contamination by GM seeds.
This debate is being taken very seriously around the world and can be expected to continue in the media and in the courts for a long time to come.
If you’d like to read a pretty balanced story on the topic from Australia’s The Age go to: Healthy or harmful: the big debate
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