English Pub (photo by Mirakel, courtesy of morguefile.com)
One of Britain’s most venerable institutions, the local pub, is in a struggle to survive according to an article in Time, “It's not that the British are necessarily drinking all that much less; it's where they're doing their drinking that's hurting the country's 98,000 pubs.”
Laws against drunk driving and underage drinking are being more strictly enforced. Heavier than normal summer rains drowned hops and barley and drove up the price of brewing. Energy costs rose during the cold, wet summer adding to heating bills. The implementation of a smoking ban during the cool wet weather is also being blamed for keeping folks away from the pubs.
The article in Time quotes the publican at the Greene King in Marylebone, "It is not just the smoking ban that is contributing to the closures, it is also how cheaply beer is sold at the supermarkets. It's cheaper to buy a can of beer than it is to buy a bottle of water."
Barman James Herring describes a new alternative to a pint at the pub: "Now, you've got Sky Plus [satellite TV sports channel] and a nice big plasma screen, a keg on tap; you invite a few friends around and you can smoke. Who needs the pub?"
Britain’s Campaign for Real Ale estimates that 60 pubs close every month. Serving food has become the survival strategy for many pubs, . The Office of National Statistics indicates that Britons spend an annual $60 billion on alcohol in bars, while the nation's eating out tab amounts to $84 billion.
The situation may not be all that dire. In New York City the first year of a ban on smoking hurt business at many bars, but afterwards new customers arrived to enjoy a smoke-free environment. Despite all the closings, new pubs are opening up, confident that Britons will be coming around to raise a pint for many years to come.
If you’d like to read the article in Time cited above go to: Why the Pub Is Empty
Healthy Baby Girl (photo by Mary Thorman, courtesy of morguefile.com)
A report released by the Cornucopia Institute presents research indicating that new additives placed in infant formula are seriously endangering the health of some formula-fed newborns and toddlers.
The report details research questioning the alleged benefits of adding "novel" omega-3 fatty acids, produced in laboratories and extracted from algae and fungus, into infant formulas. The additives raised health and safety red flags during preapproval testing while aggressive marketing campaigns by some infant formula manufacturers appear to have encouraged new mothers to give up nursing for the questionable infant products.
“When I worked in the hospital’s neonatal ward, the nurses all called it ‘the diarrhea formula’,” says Sam Heather Doak, LPN, IBCLC, from Marietta, Ohio. “We’ve seen infants, tiny little humans, with diarrhea that just wouldn’t stop after being given this formula.” For infants, virulent and long-term diarrhea is considered a serious and life-threatening medical episode.
The infant formula referenced by Doak was supplemented with Martek Biosciences Corporation’s laboratory-produced oils containing DHA and ARA. DHA, an omega-3 fatty acid, and ARA, an omega-6 fatty acid, are naturally found in human breast milk and are considered important nutrients for rapidly developing infants.
But laboratory-produced DHASCO and ARASCO (Martek’s names for their proprietary oils) are materially different from the fats found in a mother’s breast milk. Martek’s products are extracted from fermented algae and fungus, with the use of the synthetic solvent hexane, a neurotoxic chemical. They contain only 40 to 50% DHA and ARA, with the balance being sunflower oil, diglycerides, and nonsaponifiable materials. Some of these components are not found in human breast milk, and the triglycerides carrying DHA and ARA are not identical to those found in human breast milk—and have never been part of the diet for human infants.
Infant formula manufacturers suggest that DHA and ARA oils in formula are necessary to support proper development, yet serious doubts persist within the scientific community regarding whether these oils actually confer any long-term benefits to an infant’s brain and eye development.
“It’s true that DHA and ARA are important nutrients for developing infants—that’s why they’re found in human breast milk. But we have also seen that some infants are experiencing side effects like diarrhea from consuming the manufactured DHA and ARA oils in formula,” says Jimi Francis, Ph.D., a biochemist specializing in DHA in infant nutrition at the Allie M. Lee Laboratory for Omega-3 Research at the University of Nevada at Reno. Also, humans are able to produce DHA and ARA on their own from other fats.
The Cornucopia Institute, a Wisconsin-based farm and food policy research group and corporate watchdog, presented its report, in partnership with the National Alliance for Breastfeeding Advocacy, to government officials and medical professionals at the January 25th meeting of the U.S. Breastfeeding Committee in Arlington, Virginia.
“While infant formula manufacturers claim that these oils are perfectly safe and necessary for proper development, our report aims to provide a more balanced and detailed picture,” said Charlotte Vallaeys, Farm and Food Policy Analyst with the Cornucopia Institute and lead author of the report. “We investigated how a toxic chemical is used as processing agents in the manufacturing process, the inadequate testing for safety, and most importantly, how some infants are experiencing serious adverse reactions from consuming formula supplemented with these oils,” Vallaeys added.
“This report presents a disturbing look at the addition of novel ingredients into infant formula,” says Marsha Walker, Executive Director of the National Alliance for Breastfeeding Advocacy. “The FDA has received scores of reports on the adverse effects of these ingredients, but, to date, the public's only access to these is through Cornucopia's Freedom of Information Act request.”
Cornucopia and the National Alliance for Breastfeeding Advocacy also announced that they are calling for a warning label on all formula containing DHA/ARA. The groups are petitioning the FDA for a label alerting parents of the range of possible complications.
“Although many infants seem to be able to tolerate these materials, regardless of their efficacy, we know that some children face serious and even life-threatening impacts,” said Vallaeys. “At a minimum parents need to be informed of the risks so they can immediately pull children off these designer formulas if health complications occur.”
While FDA officials had previously noted studies that reported diarrhea, flatulence, jaundice, and apnea in infants fed DHA/ARA-supplemented formula, they nevertheless did not block the use of the oils. That action gave the green light for infant formula manufacturers to add the oils to formula. Today, Martek boasts that 90% of formula in the U.S. contains its patented DHA- and ARA-containing oils.
Advertisements touting DHA/ARA-supplemented formula as “closer than ever to breast milk” have sparked another action from Cornucopia and the National Alliance for Breastfeeding Advocacy. The two groups have jointly filed a petition with the Federal Trade Commission alleging that formula companies are engaged in misleading advertising.
“Adding these two fatty acids to formula does not make it ‘close to breast milk,’” says Jennifer Thomas, M.D., a pediatrician practicing in Racine, Wisconsin. “Breast milk has nutrients, live cells, and bioactive compounds that are absent from formula,” she added. “These advertisements make it a lot harder for me, as a pediatrician, to convince new mothers to breastfeed if they have seen advertisements or labels implying that formula is just as good as breast milk.
The Cornucopia Institute is especially concerned that these additives are now sold in certified organic formula, a practice that appears to violate federal organic regulations. “This marketing gimmick has no place in organics,” said Mark Kastel, Cornucopia's Codirector.
Federal regulations, Kastel explained, specifically prohibit the use of hexane-extracted ingredients in organic foods. Cornucopia has filed a Freedom of Information Request looking at how the USDA appears to have collaborated with lobbyists for Dean Foods and others in secretly allowing these materials.
To view the full report from the Cornucopia Institute go to: Replacing Mother—Imitating Human Breast Milk in the Laboratory
To view previous posts on the topic go to:
1. Pediatricians Offer New Advice for Feeding Infants
2. Breastfeeding Leads to Smarter Children
3. Organic Dairy & Meat Improves Mothers' Breast Milk
 
There’s been some evidence that eating fish can help you keep a sharp eye while aging and lead to a more clever baby when consumed during pregnancy. And a Mediterranean-style diet rich in olive oil and fish is just as heart healthy as the low fat diet that's long been recommended by the American Heart Association.
In the recipe below, our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California have provided us with a smart way to enjoy olive oil and a favorite fish in a scrumptious dish that takes just three easy steps.
Our friend David is a very talented cartoonist whose skillful cooking we’ve had the pleasure of savoring at the lovely home in Brooklyn Heights he shares with his wife Ginny. The last time we went out to dinner with them David remarked, “Use great olive oil and you can cook anything.” We didn’t take “anything” too literally, but it got us thinking about all the dishes that were raised to a new level when a superb olive oil was used.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. Our friend in Brooklyn makes a good point. If you want to take the entrees, appetizers and salad dressings you serve to new heights, “Use great olive oil.” It really does make a difference.
Ingredients for 4 Servings
• 2 Pounds fresh boneless, skinless fish fillets, such as rock cod or snapper
• 1/2 Cup Mendocino Mustard or sweet-hot mustard
• 3 Cups panko bread crumbs
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• Persian Lime Extra Virgin Olive Oil (to garnish)
Preparation
1. Check fish for small bones (remove before cooking). Coat the fillets in Mendocino Mustard and then bread in panko crumbs to coat each piece of fish.
2. Heat L'Autunno oil in a non-stick pan over medium high heat until shimmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage.
3. Drizzle filet with Persian Lime oil and serve.
To purchase the premium oils from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
Persian Lime Olive Oil
To listen to a podcast interview with the people behind Stella Cadente's success go to: Speaking with Stella Cadente's Founders
Ernie’s Berry, Elmo’s Punch & Bird’s Apple (images courtesy of Apple & Eve, LLC)
With pesticides linked to Parkinson’s Disease and other debilitating health effects, many parents are keeping food raised with pesticides away from their children by serving them organic foods. Warnings about the ill effects of soft drink consumption has stopped moms and dads across America from giving soda to thirsty kids.
But the battle parents face is a tough one. Some of America’s largest companies spend enormous amounts of money marketing junk food to children. Kids can recognize corporate logos before they can read. Facing daily grinds, parents get weary of the struggle to resist their kids’ calls for unhealthy snacks and beverages. Heavily processed fast foods masquerading as children's meals are an enormous temptation. It’s time beleagured parents got more help from both government and business.
Some help has just arrived. Apple & Eve has just announced that it has expanded its popular Sesame Street line of juice boxes with the new Sesame Street Organics 100% Fruit Juice Boxes, providing families who prefer organic products with a fruit juice that will make following an organic lifestyle as easy as “ABC.”
Sesame Street Organics 100% Fruit Juice Boxes are fortified with calcium and contain a full day’s supply of Vitamin C, and available in three favorite flavors: Big Bird’s Apple, Elmo’s Punch and Ernie’s Berry. Each of the three Sesame Street characters is dressed as a farmer. Hopefully, today's kids willl be tomorrow's customers at local farmers markets looking for fresh-from-the-farm fruits and veggies. Sesame Street Organics are packaged in kid-friendly boxes for kids ages 2 to 5, to fit young hands to holding onto them at the playground, pre-school or a birthday party.
“For years, parents have turned to our Sesame Street line of juice for a wholesome, all-natural 100% fruit juice that is healthy and fun for their kids to drink,” says Ken Gootkind, VP, Organics Division, Apple & Eve. “As more and more parents seek out organic products for their families, we wanted to offer an organic fruit juice designed specifically for young kids that we know will also appeal to health-conscious parents.”
Sesame Street Organics are USDA-certified organic, and carry the Quality Assurance International seal that verifies that they are produced according to the strictest USDA standards.
To view previous posts on the topic go to:
1. Selling to Kids
2. Safety of Soft Drinks Under Scrutiny
3. What to Feed Your Kids this Summer
4. TV’s Fast Food Ads Contribute to Obesity of Children
Supermercado in Costa Rica (photo by Mary Thorman, courtesy of morguefile.com)
Sugary sodas are known to be major contributors to obesity and related illnesses such as type 2 diabetes and heart disease. Some health professionals have suspected that colas in particular may pose health risks. The fact that colas are laden with caffeine makes it a bad idea to serve them to children. A recent study by scientists from the National Institutes of Health published in the journal Epidemiology, “has found that drinking two or more colas a day — whether artificially sweetened or regular — was linked to a twofold risk of chronic kidney disease,” according to an article in the New York Times.
The article states:
The authors of the study say more research is needed, but their findings support the long-held notion that something about cola — the phosphoric acid, for example, or the ability of cola to pull calcium from bones — seems to increase the risk of kidney stones, renal failure and other conditions affecting the kidneys.
When you feel the urge to have a soda it's probably best to have a glass of water and cut down on soft drinks, or forego them entirely.
If you'd like to read the article in the New York Times cited above go to: The Claim: Too Much Cola Can Cause Kidney Problems
To view previous posts on the topic go to:
1. Safety of Soft Drinks Under Scrutiny
2. Diet Soft Drinks May Increase Risk of Heart Disease
3. A Glass of Water Is Best
Chaterhouse of Portes, France (image courtesy of Carthusian Order)
Our inimitable friend, author and master mixologist Gary Regan, has once again delivered a cocktail recipe for the ages. It’s Gary’s homage to the Carthusian monks in France, a silent order that makes Chartreuse, an herbal liqueur available in green and yellow bottlings, the yellow variety being “the kinder, gentler version”. Gary was inspired to pass this one on to us after viewing "Into Great Silence", a fine documentary about the Carthusians, which he greatly enjoyed while sipping their wares.
Along with any spiritual power the monks provide, Chartreuse is a potent liqueur with an alcohol content of 55%. That’s 110 proof. When Gary was but a lad, his parents ran a pub in Northern England. He says it was their custom to give a customer who had reached “the golden age of 21 a measure of green Chartreuse, which, for their sins, they were made to shoot back in one”. Quite a stiff shot when downed in one go. Of course, the more prudent way to enjoy the work of the Carthusians is to imbibe their liqueur by sipping it in a cocktail. Herewith, is Gary’s recommendation for doing just that, his way of giving the good monks “The Last Word”.
Ingredients for 1 Drink
• 3/4 Ounce dry gin
• 3/4 Ounce maraschino liqueur
• 3/4 Ounce green Chartreuse
• 3/4 Ounce fresh lime juice
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients.
2. Shake for approximately 15 seconds and strain into a chilled cocktail glass.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Stir-Fried Vegetables (photo by Anita Patterson Peppers, courtesy of morguefile.com)
Here's a trend we'd like to see make its way across the pond to America: England is making cooking classes mandatory for secondary school children as part of a strategy to combat obesiity and improve people's health . Apparently, some children cannot identify common vegetables.
Under the new Englsh program students will cook for one hour per week for one term. Students without sufficient financial means will have their ingredients subsidized. A report from BBC News quotes Schools Secretary Ed Balls as saying, "I think it is important to act now and maybe we should have acted earlier."
Secretary Balls went on to say, "It's not going to be just the technology of food, it will be how you can use simple ingredients, simple recipes, so that children and young people can be prepared for adult life."
Despite some fine native chefs, English cooking has been the target of many a bon mot over the years. But whatever your opnion of British cuisine, you've got to applaud what they've cooked up this time.
If you’d like to read the BBC News article cited above go to: Cookery classes to be compulsory in England
The English government is inviting people to send suggested recipes to: getcooking.consultation@dcsf.gsi.gov.uk
To view earlier posts on the topic go to:
1. Young Chefs' Academy
2. Getting Their Hands Dirty at School
3. Getting Kids to Enjoy Eating Fruits & Veggies
A Decorative Cup (photo by Andrea Fantoni, courtesy of morguefile.com)
Many Americans count on coffee to fuel them through a day of multi-tasking in multiple and complex roles. Trying to keep up with being a partner, parent, friend, employee, learner, mentor and caregiver in a single, stressful day is a common predicament. If all that doesn’t make a person feel like they need more caffeine, then pursuing an activity purely for personal fulfillment may well do it.
We’re not knocking coffee. We enjoy and depend on it as much as anyone we know. We're thrilled that we can now choose from a wondeful variety of premium coffees. A good cup of coffee can be the simple treat that provides a much needed lift and a short, but pleasurable break on a harried day. But we worry that the demands of the typical day have gotten a little too demanding.
Until now, health concerns about coffee and caffeine have largely been limited to imbibing to the point of a racing heart. Now, an article from MSNBC indicates that even moderate consumption of caffeine may increase the risk of a miscarriage. Not all doctors agree on the hazards, but caution would seem to be the prudent course.
If you'd like to read the MSNBC article cited above go to: Coffee habit may hike miscarriage risk
Here’s a hearty recipe for pork shoulder chops from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 2 Pounds (1/2 half-inch) pork shoulder chops
• ½ Teaspoon salt
• ¼ Cup all purpose flour
• 3 Tablespoons Extra Virgin Olive Oil
• ¾ Shallot, chopped (4 1/2 oz.)
• ½ Cup O Porto Vinegar
• 3 Cups water
• 1 ¾ Cups low sodium chicken broth
• 1 Teaspoon allspice
• 1 ½ Cups dried pitted prunes (11 oz.)
Preparation
1. Pre-heat oven to 350 degrees F.
2. Pat chops dry and season with salt. Dredge in flour, shaking off excess.
3. Heat oil in a 3 ½ half to 4 quart wide heavy pot such as a dutch oven over moderately high heat until hot but not smoking.
4. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to plate.
5. Add shallot to pot and sauté until golden, 2-3 minutes. Add O Porto Vinegar and boil, scraping up the brown bits, until reduced by half. Stir in water, broth and allspice and bring to a simmer.
6. Return chops to pot with prunes. Braise, covered, in the middle of oven until chops are very tender, about 45 minutes.
7. Transfer to serving platter using a slotted spoon. Boil sauce until reduced to one cup, about 20 minutes.
8. Season with salt & pepper to taste and pour over the chops. Garnish with a dab of sour cream if desired, and serve.
If you'd like to order the artisanal port vinegar called for in this recipe go to: O Porto Vinegar
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
Free Roaming Sheep (photo by Bianca Meyer, courtesy of morguefile.com)
It seems U.S. government agencies have unsettled differences when it comes to the safety of cloned animlas in the American food supply. Even though the USDA strictly bans the use of cloned animals and their offspring from the production of organic food, the FDA insists, "...meat and milk from cattle, swine and goat clones are as safe as food we eat every day."
In light of the numerous health warnings and recalls of foods sold to American consumers, we don't find the assurances of the FDA to be at all reassuring.
The Center for Food Safety, a non-profit public interest organization, has stated, “Given the lack of data regarding human health impacts, CFS believes the FDA was premature in pronouncing food from cloned animals to be safe to eat."
An article in the Washington Post by Rick Weiss offers the following troublesome news:
Executives from the nation's major cattle cloning companies conceded yesterday that they have not been able to keep track of how many offspring of clones have entered the food supply, despite a years-old request by the FDA to keep them off the market pending completion of the agency's safety report.
At least one Kansas cattle producer also disclosed yesterday that he has openly sold semen from prize-winning clones to many U.S. meat producers in the past few years, and that he is certain he is not alone.
According to the Cornucopia Institute, a nonprofit farm policy research group, the realities of cloning include some disturbing phenomena:
• 64% of cattle, 40% of sheep, and 93% of cloned mice exhibit some form of abnormality, with a large percentage of the animals dying during gestation or shortly after birth
• High rates of late abortion and early prenatal death, with failure rates of 95% to 97% in most mammal cloning attempts
• Defects such as grossly oversized calves, enlarged tongues, squashed faces, intestinal blockages, immune deficiencies, and diabetes
• When cloning does not produce a normal animal, many of the difficult pregnancies cause physical suffering or death to the surrogate mothers
Mark Kastel of the Cornucopia Institute says:
Regardless of what the proponents claim this is all about bottom-line profit and producing more and more of our food from giant industrial-scale farming operations. We are getting so, so far away from farmer Jones and the intimate connection between the land, animals, and the people who care for them in a sustainable and regenerative system. I wish I could say this was science fiction.
If you'd like to read the Washington Post article cited above go to: USDA Recommends That Food From Clones Stay Off the Market
To learn more about this & other food safety issues click on the following organizations:
The Cornucopia Institute
Center for Food Safety
Organic Consumers Association
Consumers Union
USDA’s National Organic Program
Fortune Cookie (photo by Michael Connors, courtesy of morguefile.com)
In breaking news, the New York Times has reported that the debate over origin of the fortune cookie may have been settled. Japanese researcher Yasuko Nakamachi says the cookies are almost certainly of Japanese origin, despite their ubiquitous presence in Chinese restaurants around the world. About 3 billion fortune cookies are made each year. Most are made in the U.S.
In the New York Times article Ms. Nakamachi points to “...many references to the cookies in Japanese literature and history, including an 1878 image of a man making them in a bakery.”
Ms. Nakamachi is a folklore and history graduate student at Japan’s Kanagawa University. Her quest to determine the origin of the fortune cookie covered a span of six years. Her time was spent at Japan’s National Diet Library, pouring over old documents and drawings, and traveling to shrines and temples across the country to conduct interviews.
If you’d like to read the New York Times article cited above go to: Solving a Riddle Wrapped in a Mystery Inside a Cookie
U.S. Currency (photo by Dawn M. Turner, courtesy of morguefile.com)
Most American families are probably well aware that food prices have been rising. A report in The Toledo Blade confirms what they’ve been experiencing on the checkout line: food prices increased by 5.4% between November 2006 and November 2007, according to the Consumer Price Index.
Some staples of the American diet have seen very steep increases since 2000, according to the article. The price of a dozen eggs has gone from 97 cents in 2000, to $2.49. The cost of a gallon of milk has risen from $2.78 in January of 2000 to about $3.95 today, and the price of a fresh whole chicken has climbed from $1.05 to $1.49 a pound during that time. A rise in the cost of imported produce is largely attributed to the decline in the value of the dollar. Produce rose 1.7% in just one month, the largest increase in 14 years.
The Toledo Blade article quotes J. DiNuzzo, president of DiNuzzo Investment Advisors Inc., as saying, "The weaker currency is having an effect all across the board, all the way to food prices."
Sharply rising demand for biofuels and record-setting oil prices are also blamed as culprits making food more expensive. In Mexico, citizens have taken to the streets in protest of rising corn prices as that diet staple has been diverted from food to biofuel production.
The article indicates that food prices will continue to rise as the dollar grows weaker.
If you’d like to read The Toledo Blade article cited above go to: Food prices increase by 5.4%
Wheatfield at Sunset (photo by Dan Tombs, courtesy of morguefile.com)
Looking to enjoy some delicious food and do your health and the planet a favor? The recipe below calls for Seitan (wheat gluten), which is a great vegan choice for doing it all. The folks at VeganAnswers were kind enough to give us permission to reprint this recipe. They urge you to go vegan for the animals, the planet and your health. As their web site points out, “A multitude of studies have proven the health benefits of a vegetarian diet to be remarkable.”
The folks at VeganAnswers are advocates doing valuable work with the Animal Protection & Rescue League to expose the cruelty of factory farming. Since 1992, the Animal Protection & Rescue League has influenced statewide animal protection bills, conducted numerous rescues of abused factory farmed animals, reached thousands of people with innovative outreach campaigns to expose factory farm abuses, influenced policy makers to adopt humane solutions to wildlife management, and the list goes on and on!
Ingredients for 4 or 5 (use vegan versions)
• 1 Bunch fresh cilantro
• 1/4 cup Soy Sauce or Braggs
• 6 Cloves fresh garlic
• 1 Package Seitan (wheat gluten)
• 1/3 Cup peanut butter
• 1/4 Teaspoon cayenne pepper
• 2 Teaspoon ground ginger (fresh if possible)
• 1/2 Cup sesame oil
• 1 Can coconut milk
• 1 Cup water
• 1 Teaspoon Sugar
• 1 Lime
Preparation
1. It's good to marinade your seitan the night before you prepare this meal. For the marinade- Take 3 cloves of garlic, crush and mince. Finely chop cilantro. Mix garlic, liquid aminos, 1/2 chopped cilantro, water and 1 teaspoon of ginger. Cut seitan into small chunks then add to mixture and chill.
2. O.K. it's the day of the meal. Heat the sesame oil in a skillet, and add drained seitan. Fry until slightly crispy, set aside and allow to cool slightly.
3. The Sauce- Crush and mince remaining garlic. Mix peanut butter, ginger, garlic, remaining cilantro, coconut milk, cayenne pepper, sugar, juice from half a lime. Mix well and simmer. After stirring for 3 to 5 minutes, remove from heat.
4. Skewer your seitan as you will, as many as makes sense. The creator of this recipe served this dish in a restaurant, with coconut jasmine rice and a little bit of ginger. So, serve as an Entree over rice with the peanut dipping sauce or as an appetizer without the rice. Bon appetit!
To visit the very informative web site of the folks who gave us the above recipe go to: VeganAnswers
To learn more about protecting animals & how you might help go to: Animal Protection & Rescue League
Pleasant Ridge Reserve, the signature product of the dedicated artisans at Wisconsin’s Uplands Cheese, has done it again, winning top honors at the inaugural American Cheesemaker Awards in Newport Beach, California.
The competition was the culminating event in a 4-day celebration of artisan cheesemaking in America, the first of its kind. The event was spearheaded by world-renowned Chef Azmin Ghareman, who owns Sapphire Laguna restaurant in Laguna Beach, California.
More than 75 artisan cheesemakers from across America were entered in the competition, judged by a panel of media food writers, chefs, cheese retailers, and cheese industry professionals. The panel named Pleasant Ridge Reserve, “Best Washed Rind Cow’s Milk Cheese.” It is crafted from the non-pasteurized milk of a single herd of Wisconsin cows, fed and managed using natural, "old world" practices.
Pleasant Ridge Reserve is inspired by farmstead cheeses from the Alpine provinces of southeastern France. The aging techniques used were originally developed in the Middle Ages when cheeses were aged in limestone caves. It is washed frequently with a brine solution, keeping it free of unwanted microbes & producing a variety of pleasing flavors. Because of the time-consuming hand work involved this practice is rarely used today.
Pleasant Ridge Reserve is undoubtedly one of the world's great artisanal cheeses; an American original reminiscent of French Gruyere style cheeses. It was awarded Best of Show at the 2005 American Cheese Society conference, an accolade it won in 2001 as well. Pleasant Ridge Reserve was named U.S. Champion at the 2003 U.S Championship cheese contest. It's the only cheese ever to win both national competitions.
To purchase this great American original go to: Pleasant Ridge Reserve Cheese
Sleeping Infant (photo by Fred Viggiani, courtesy of morguefile.com)
An Associated Press report says the American Academy of Pediatrics has changed “Earlier advice about restricting certain foods from moms' and babies' diets has been tossed out and the only surefire advice remaining is to breast-feed.”
According to the AP report, “In August 2000, the doctors group advised mothers of infants with a family history of allergies to avoid cow's milk, eggs, fish, peanuts and tree nuts while breast-feeding.”
Now, the American Academy of Pediatrics says, " There is no convincing evidence that women who avoid peanuts or other foods during pregnancy or breast-feeding lower their child's risk of allergies."
It seems many parents have needlessly blamed themselves for eating habits leading to allergies in their children.
Dr. Peter Vadas of the University of Toronto is quoted by AP as saying, “"There's really no reason to engage in a lot of dietary manipulation except in very specific instances."
To read the Associated Press report go to: Experts Change Advice on Kids' Allergies
To view an earlier post on the topic go to: Breastfeeding Leads to Smarter Children
To visit the web site of the AAP go to: American Academy of Pediatrics
Ripening Blackberries (photo by Old Grey Sea Wolf, courtesy of morguefile.com)
For reasons not entirely clear, a study from University of Cambridge researchers has shown that people who eat plenty of fruits and vegetables rich in vitamin C have a lower risk of stroke.
A CBS News report on the study says, “Blood vitamin C levels tend to be much higher in people who eat lots of fruits and vegetables than in people who do not.”
The report goes on to say that the findings do not prove that it is the vitamin C in fruits and vegetables that offers protection, and most studies have found that taking vitamin C supplements is of no benefit for lowering stroke risk.
CBS News quotes Mark Levine, MD, of the National Institute of Diabetes and Digestive and Kidney Diseases, “Eat a wide variety of fruits and vegetables. Think about color, and eat a rainbow of plant foods. That is a pretty simple thing to do.”
To read the CBS News report cited above go to: Study Links Vitamin C To Stroke Risk
Grape Vines (photo by Pedro Jose Perez, courtesy of morguefile.com)
Some promising news from the California Farm Bureau Federation:
California winegrape growers are beginning to buy more vines for new vineyards. Nursery operators say they notice particular demand this planting season for two varieties, pinot gros and pinot noir. In addition, demand is increasing for traditional favorites such as chardonnay and cabernet sauvignon. Demand for winegrape vines is especially strong from farmers with ground in the Lodi and delta regions.
California's winegrowers have been consistently producing world-class wines for many years. News that there will be even more of the same in years to come is good news indeed.
For previous posts about California winegrowers go to:
1. A Talk with the Napa Sustainable Winegrowing Group
2. A Talk With Bouchaine Vineyards' Lee Hodo
3. Sonoma & Napa Wines Still a Family Affair
Airborne Sunset (photo by Alex DeClerk, courtesy of morguefile.com)
Is it time to give airline food another try? History has us skeptical but we’ll try to keep an open mind.
We gave up on airline food. First, it was just the poor taste. Airline meals always seemed to include some goop, not immediately identifiable, it could be the gravy or it might be the dessert. It was bound to include ingredients we couldn’t pronounce.
We tried ordering a kosher meal in advance, but that didn’t get us much of an upgrade in flavor or nutrition. Requesting a low fat or vegetarian meal was the last and probably the best strategy we tried. Then meals began to disappear altogether from some flights. Sometimes you could get a tasteless meal, if you were willing to pay for it. Having to pay for airline food struck us as a grave injustice. We were the ones bearing the health risks.
Then we found out the airlines would let us bring our own food. Soon we were enjoying gourmet tapenades, artisanal goat cheeses, smoked salmon and smoked pheasant, stone ground mustard, and various chutneys on fresh-baked bread during flights. (We bring the bread pre-sliced; airline security is understandably touchy about passengers carrying bread knives.) Dessert might be an old-fashioned fudge brownie, a slice of pumpkin cheesecake, or a single-origin chocolate bar.
An article in the Washington Post tells us the airlines are ready to have another go at pleasing palates. Famous chefs have been brought in to design meals that will again have foodies boarding without a bag of gourmet goodies; if they are willing to pay for first-class tickets on long international flights.
We’ll try to keep an open mind, but it sounds like we’ll be bringing our own food on most flights for a long time to come.
If you’d like to read the Washington Post article cited above go to: Celebrity Chefs Bring Plane Food to New Heights
Our friends at American Farmland Trust have sent us some wonderful news about the preservation of family-scale farming in New York State:
Nearly 13,300 acres of active farmland across New York will be protected—on 35 farms in 22 counties—thanks to $35 million in funding from the state’s Farmland Protection Program. The funding is the largest amount ever dedicated to farmland protection in the state, and will go to protect the largest single amount of acreage in the program’s 11-year history.
"This announcement marks a great victory for farmland conservation in New York," said David Haight, AFT’s New York Director. "AFT applauds the governor and New York legislature for their commitment to this critical program."
If you’d like to learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
Queen Victoria Statue (© Photographer: Philip Haskins | Agency: Dreamstime.com)
This time our friend, author and master mixologist Gary Regan, has provided us with a venerable cocktail recipe credited to Albert Edward, Queen Victoria's "somewhat wayward son". Gary says the Prince of Wales may well have been served at the bar by none other than Jerry Thomas, the man who wrote the first book on cocktails in 1862, "How to Mix Drinks or the Bon-Vivant's Companion."
We previously ran an item on Thomas, who reigned as the sporting king of all barmen in the latter half of the 19th century. We wrote that a friend of Gary’s, David Wondrich, has produced a terrific book on the life and times of Jerry Thomas, titled “Imbibe” (Perigee Books). Wondrich has dug up a lot of new information about Thomas, including an account of him getting pretty upset with the Prince of Wales. Even a prince can have one too many, but Gary asks, "Is it possible that The Prince of Wales forgot his royal wallet?"
Ingredients for 1 Drink
Adapted from a recipe in "Imbibe," by David Wondrich.
• 1 Teaspoon superfine sugar
• 1 Dash Angostura bitters
• 1 1/2 Ounces straight rye whiskey
• 1/4 Teaspoon maraschino liqueur
• 1 Pineapple chunk (rinse well if using canned)
• 1 Ounce chilled brut Champagne
• 1 Lemon twist, for garnish
Preparation
1. Put the sugar in the mixing glass with the bitters and 1/2 teaspoon of water. Stir briefly until it has dissolved.
2. Add the rye, the maraschino and the pineapple chunk, fill two-thirds full of cracked ice and shake brutally to crush the pineapple.
3. Strain into a chilled cocktail glass, add the cold Champagne and deploy the twist. Then smile.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To view a previous post on the life & times of Jerry Thomas go to: The Artistry & Showmanship of a Bartending Master
Fresh Blueberries (photo by Christina Dreesen, courtesy of morguefile.com)
If you promised yourself that you’re going to make a greater effort to eat healthy in 2008, the Dallas Morning News has published an article on five foods you’ll want to make a big part of your diet.
The good news is that the five “powerhouse foods”, all deftly profiled for their health benefits in the article by Kim Pierce, will delight your taste buds as you get healthy. Salmon and blueberries made the list and we’ve long been sold on those two for their fabulous flavors and fantastic health benefits. We prefer Wild Alaskan Salmon due to the widespread contamination of salmon farms and the scary health warnings about the fish that come from them. We also like Wild Blueberries from Maine for both their exquisite taste and their incredibly high anti-oxidant value.
The other three powerhouse foods listed in the article are beans, eggs, and sweet potatoes. Happily, those three can all be devoured in excellent recipes for cooking up delicious dishes.
If you’d like to read the article from the Dallas Morning News cited above go to: 5 powerhouse foods for 2008
If you’d like to view a couple of recipes for sweet potatoes go to:
1. Café DiCocoa’s Thai Sweet Potato Stew
2. Borracho Sweet Potatoes
If you’d like to view some recipes for making beans delicious go to:
1. Turkey, Rice, and Bean Salad
2. Tuscan White Beans & Greens Soup (Zuppa di Fagioli e Erbezzone)
3. Red Beans & Rice
4. Bean & Smoked Bacon Soup
If you’d like to view some recipes for Wild Alaskan Salmon go to:
1. Wild-Caught Alaskan Salmon with Pineapple Orange Sauce
2. Smoked Salmon Pasta Salad
3. Southwestern Smoked Salmon Pita Recipe with Chipotle Sauce
4. Mustard Roasted Wild Salmon with Cranberry Sauce
If you’d like to view a couple of recipes calling for Wild Blueberry products go to:
1. Wild Blueberry Horseradish Cream Cheese Dip
2. Wild Blueberry Dressing
You may already know all you need to know about cooking eggs. In her article in the Dallas Morning News, Kim Pierce suggests, “Go easy on the cheese and let salsa light up huevos rancheros and migas.”
If you’d like to purchase some terrific fruit salsas made from fresh produce grown on a family farm in Upstate New York, click on any of the following:
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
Gas Burner (photo by Michael Connors, courtesy of morguefile.com)
"Of all the ingredients in the kitchen, the most common is also the most mysterious...It’s heat." So begins an excellent article by Harold Magee in the New York Times on better cooking through the efficient and proper use of heat.
Every cook has experienced the consequences of getting it wrong; soggy vegetables, chewy meat, cruchy beans, limp pasta, etc. Mr. Magee's article serves as a terrific primer for avoiding disappointing results and high utility bills. He even offers tips on getting great dishes to the table at their best; warming the plates for one.
If you'd like to read the New York Times article cited above go to: The Invisible Ingredient in Every Kitchen
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