Solar Panels (© Maxfx | Dreamstime.com)
The U.S. House of Representatives has approved legislation that would eliminate two tax breaks for the oil and gas industry that would amount to $18 billion over the next ten years. Under the legislation the money collected would provide tax breaks for wind power, solar power, other alternative energy sources, and energy conservation.
According to an Associated Press article posted by the Kansas City Star, the oil industry has lobbied strongly against the bill. The bill will face stiff opposition from Republican Senators and President Bush is expected to veto the bill if it is passed by the U.S. Senate.
The AP reports that during debate, Representative Jim McDermott of Washington urged lawmakers to "stop the madness of subsidizing oil companies" when just the five largest oil companies earned net profits of more than $120 billion last year.
Republicans said the measure unfairly punishes the oil and gas industry and pointed to statistics indicating that oil companies pay more taxes than many other industries.
If you’d like to read the Associated Press article cited above go to: House OKs new taxes on big oil companies
Salty Snacks (© Photographer: Igor Dutina | Agency: Dreamstime.com)
A study undertaken by scientists at St. George’s, University of London, has concluded that there is a link between salt and sugar-sweetened soft drink consumption in children and adolescents. A link between soft drinks and obesity in children is widely accepted. Even soft drinks with artificial sweeteners have been linked to weight gain.
According to an article published in Hypertension, a publication of the American Heart Association, the researchers stated:
If salt intake in children in the United Kingdom was reduced by half, there would be an average reduction of 2.3 sugar-sweetened soft drinks per week per child. A reduction in salt intake could, therefore, play a role in helping to reduce childhood obesity through its effect on sugar-sweetened soft drink consumption. This would have a beneficial effect on preventing cardiovascular disease independent of and additive to the effect of salt reduction on blood pressure.
It would be a fine start to eliminate salty snacks and soft drinks from all public schools as a helping hand to concerned parents. Parents might also set a good example by eliminating salty snacks and soft drinks from their homes, a small sacrifice to protect children from obesity, diabetes, and heart disease.
If you’d like to read the article in Hypertension go to: Salt Intake Is Related to Soft Drink Consumption in Children and Adolescents
The Great Wall (photo by pperrypembo, courtesy of morguefile.com)
Safety concerns about food from China have made regular news for some time and now the U.S. Olympic Committee is planning to bring much of its own food to Beijing this summer, according to an Associated Press report posted by the Houston Chronicle.
There are over 600 athletes on the U.S. team and more than 400 support personnel. The team says it is not concerned about the safety of the food in the Athletes Village, but support personnel are not eligible to eat there. Tons of food will be transported to a training center and support personnel will eat most of their meals there. Some local foods will be purchased and served at the training center.
The Associated Press report quotes Kang Yi, the head of the Food Division for the Beijing organizing committee, as saying, "I feel it's a pity that they (Americans) decided to take their own food."
If you’d like to read the AP report cited above go to: U.S. to bring its own food to Beijing Olympics
Hibiscus Flower (photo by Elchfan, courtesy of morguefile.com)
Our friend Gary Regan, the author and spirits expert, has never been very keen on garnishes. That’s not to say he’s a curmudgeon on the subject. Far be it from Gary to deprive a martini drinker her olive or three, or fail to recognize the value of a “properly handled” twist of lemon, or a wedge of lime in a gin & tonic. And he’s written, “Some aromatic garnishes are essential to certain drinks, too. Take the Angostura bitters that are dashed on top of a pisco sour, for instance. In truth, it's the bitters that elevate this cocktail to its classic status.”
It’s just that most of the time Gary’s attitude toward garnishes is “Why bother?” So he took us by surprised when he introduced us to his Wild Hibiscus Champagne Cocktail. We were stunned to learn he had a jar containing 50 wild hibiscus flowers, preserved in hibiscus syrup at home. It turned up unexpectedly at his doorstep one day and our master mixologist found a perfect use for it with this creation. Besides making an elegant Champagne cocktail this recipe provides the pleasure of seeing the lovely flowers open when the bubbly is poured.
Ingredients for 1 Drink
• 3/4 Ounce VSOP Cognac
• 1 Dash Peychaud's bitters
• 1 Teaspoon hibiscus syrup
• 1 Wild hibiscus flower
• Chilled Champagne
Preparation
1. Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
2. Add the hibiscus flower and slowly fill the glass with chilled Champagne.
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
Wheat Crop (photo by Anne-Mette Jørsfeldt, courtesy of morguefile.com)
If you haven’t yet worked whole grains into your regular diet it’s time you did. In just the latest news about the health benefits of whole grain, Yahoo! News has posted a report from Reuters Health indicating that losing weight by filling up on whole grains can lead to a healthier heart.
In a study of obese adults, researchers from the Pennsylvania State University found that those who increased their whole-grain intake shed more belly fat and reduced inflammation in the blood vessels. Both abdominal fat and blood vessel inflammation are linked to heart attack and stroke.
The Reuters Health story quotes Dr. Penny Kris-Etherton, the senior researcher on the study, as stating, "This is the first clinical study to prove that a diet rich in whole grains can lead to weight loss and reduce the risk of several chronic diseases."
Whole grains retain valuable nutrients and fibers that get stripped out of the white flour baked into white bread. The rich flavor texture of whole wheat gets eliminated as well. Similarly, brown rice is a whole grain choice, while white rice is not.
The really good news is that whole grain foods can be delicious. Try oatmeal with fresh fruit, cinnamon, and a teaspoon of honey. Fresh-baked, whole grain semolina bread is a wonderful accompaniment to a favorite salad. Mushroom & barley soup is a tasty way to get some whole grains without any animal fat. Whole grain pasta with a tomato sauce seasoned (garlic, oregano, basil, etc.) to your taste and served with steamed broccoli, spinach, or green beans is a terrific meal. Squeeze a little fresh lemon and grind some black pepper on those veggies.
A lot of people are delighted to learn that popcorn is a whole grain!
If you’d like to read the Reuters Health article cited above go to: Whole grains may curb belly fat, inflammation
To view previous posts on the topic go to:
1. Whole Grains Battle Heart Disease & Stroke
2. Whole Grains for a Healthy Heart
Pacific University (photo by LaRae, courtesy of morguefile.com)
Across the U.S. college students are asking their schools to serve whole and organic foods, purchase locally so as to support local food sheds, and conduct the business of food in an environmentally sustainable manner. Some schools are trying to accommodate the students, but are not always having an easy time of it.
The schools and students face the same difficulties we all do when we try to eat healthier with an eye toward sustainability. Inevitably, we face choices. Sometimes we are asked to decide if we want organic vegetables imported from overseas or locally grown produce raised with pesticides. What if all the ingredients in our favorite artisnal delicacies are not all organic or loca? Do we give them up?
Do you give up foods that are not produced with 100 miles? If you are in New Haven there is no wheat grown within 100 miles and giving up fresh-baked, whole grain bread is not a very appealing option. Seeking the purity of heirloom foods? You may find that wild game birds and grass-fed American Bison are not entirely to your liking.
Still, we'd rather being facing the choices and quandaries like those above than continue supporting an industrial food system that has stripped food of its flavor and healthiness through heavy processing, genetic engineering, poisonous chemicals, and dangerous additives. And it's great to hear that today's students want to challenge the industrial food system and replace it with a healthier and more sustainable system based on family-scale farming and organic principles
If you'd like to read an article from Advertising Age on the challenge faced by college food services go to: College Students Demand 'Organic' Fare
To view previous posts on the topic go to:
1. Rensselaer's Terra Cafe Dishes Up Local and Organic Foods
2. Sustainable Campuses
Farm Fresh Produce (photo by Kevin Connors, courtesy of morguefile.com)
We’ve long advocated using the freshest ingredients you can find at your local farmers market in the recipes we offer, or any meal you might prepare. But if you want to dine on the local and delicious and leave the cooking to an expert, you might find an elegantly prepared dinner at a “farm table” with a menu of delicacies from your local food shed.
Farm tables are movable feasts that offer heirloom foods and organic produce from nearby farmers. Some are presented at well-appointed, outdoor tables right on a farm; others take place at various venues. They are all part of the farm-to-table movement championed by organizations such as Slow Food USA and the Chef’s Collaborative.
The websites of the two organizations explain their purposes. Chefs Collaborative is a growing community of chefs, farmers, fishers, educators, and food lovers dedicated to promoting sustainable cuisine. Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice – in essence, a food system that is good, clean and fair.
Farm-to-table restaurants have sprung up throughout the country, making it possible to indulge in a sustainable American feast whenever the urge arises. Those restaurants have caught the attention of culinary schools, which have come to recognize that farm-to-table is not just another passing trend. They see it as part of a lasting cultural shift that has changed the way people think about food and improved the overall quality of American cuisine. To meet the needs and demands of today’s culinary students they’ve launched curriculums in sync with the sustainable food movement.
The movement poses a serious challenge to an industrial food system that has led the country to alarming rates of obesity, diabetes, heart disease, and cancer. It is growing in strength and we're determined to do what we can to see that it succeeds. When it does, we’ll all live healthier and more joyful lives.
To learn more about farm-to-table dining and the sustainable food movement go to:
Slow Food USA
Chefs Collaborative
Dried Ancho Chili Pepper (© Photographer: Bruce Mcintosh | Agency: Dreamstime.com)
Brisk winds and chilly nights have brought thoughts of hot soups and stews to mind of late. The nice thing about soups and stews is that besides being great at warming you up they can also be some of the healthiest foods in a cook’s repertoire. This spicy southwestern stew is no exception. It’s loaded with healthy produce, delivers protein from two types of beans, and has no animal fat.
We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by the talented Chef-Instructor Sabrina Sexton. Remember, it’s not just a healthy meal. It packs a spicy kick, so please heed the Chef’s advice and season to taste! We recommend using a good extra virgin olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 6 Servings
• 2 Tablespoons extra virgin olive oil
• 1 Cup green peppers
• 1 Cup red peppers
• 1 Cup chopped onion
• 2 Cloves garlic, minced
• 1 Cup diced butternut squash
• 1 Chipotle pepper in adobo sauce, minced
• 1 Teaspoon ground ancho chili pepper
• 1 Tablespoon ground cumin
• 28 Ounce can of plum tomatoes, coarsely chopped
• 1½ Cups white beans
• 1½ Cups black beans
• 1 Cup water or tomato juice
• Salt to taste
Preparation
1. In a large saucepan, over medium heat, heat the olive oil. Add the peppers, onion and garlic. Cook, stirring, until the onions are golden, about 10 to 12 minutes. Add the squash and cook 3 to 4 minutes more.
2. Add the chipotle, ancho chili powder and cumin and cook, stirring, for 2 minutes. Stir in the plum tomatoes, beans and water or juice. Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more water or tomato juice as needed, about 45 minutes.
3. Taste and adjust the seasoning. Serve in bowls with southwestern polenta cakes or fresh baked semolina bread.
To order a world class 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
Dinner Plate (photo by Bert Glibbery, courtesy of morguefile.com)
Skipping meals may help you lose weight, but you’ll increase your risk of cardiovascular disease in the process. A study has found that people getting all their calories in a single meal rather than in three meals a day had significant increases in "bad" cholesterol and raised blood pressure.
Though they did lose slight amounts of weight and fat, they also saw their blood sugar rise and experienced a delayed response to the body’s insulin. Like high blood pressure, high blood sugar is a risk factor for heart problems.
The study analyses were authored by scientists at the Agricultural Research Service (ARS) Beltsville Human Nutrition Research Center in Beltsville, Md., and colleagues at the National Institute on Aging (NIA) Intramural Research Program in Baltimore, Md.
If you’d like to read an article on the topic from The Agricultural Research Service go to: Researchers Look at How Frequency of Meals May Affect Health
Market Fresh (photo by Roswitha Schacht, courtesy of morguefile.com)
If the views of today’s culinary students offer clues to the culinary trends of tomorrow we can expect considerations of sustainability to play a major role in tomorrow’s menus. The International Culinary Schools at The Arts Institutes has released a survey of its students that found the chefs of tomorrow want to serve more globally diverse dishes and conduct business in a more environmentally sensitive manner.
Nearly all the responding students (97%) said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is “very important”. Knowing a food’s origins and supporting local farmers was also fundamental. Three out of four are interested in including locally supplied ingredients in their repertoires and more than half want to include organic foods in their ventures.
If the survey is a good indicator, we can expect the influences on future menus will come from an exciting array of cuisines, including Spanish, French, Italian, South American, Thai and Mexican. Most of the students (81%) are considering opening a restaurant during their careers. Eight out of ten would consider specializing in fusion cuisine.
Sounds like tomorrow’s chefs will be serving imaginative menus that will make for some fantastic dining experiences. Adventurous chefs, flavorful food, and a healthier environment are a future we should all embrace.
Free Roaming Red Angus (© Photographer: Caroline Klapper | Agency: Dreamstime.com)
If you needed another reason to only eat organically raised beef, a California meat company has issued the largest beef recall in history, 143 million pounds. Much of the suspect meat has already made its way into school lunch programs and been consumed by children.
Reports indicate that cows at the Westland/Hallmark Meat Company were so sick they could not walk, which can be an indicator of mad cow disease. The Humane Society of the United States has distributed undercover footage of workers at the factory farm kicking sick cows and using forklifts to force them to walk. Federal law bans cows that can’t walk from the food supply.
Government officials have said this is an isolated incident and mad cow disease is extremely rare, but there were 21 recalls of beef related to potentially deadly E. coli last year, compared with 8 in 2006 and 5 in 2005. The recall on Sunday by Westland/Hallmark was more than four times bigger than the previous record.
Wayne Pacelle, President and CEO of The Humane Society of the United States, has stated:
Long term, however, the federal government must step up and meet its responsibility for assuring both the integrity of food and the humane treatment of animals at all slaughter plants. A recall of this staggering scale proves that it's past time for Congress and the USDA to strengthen our laws for the sake of people and animals.
To read an article from Bloomberg.com on the recall go to: Westland/Hallmark Recalls Record Amount of U.S. Beef (Update4)
If you’d like to purchase the safest & finest Red Angus Organic Beef we’ve been able to find click on any of the following:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
To view previous posts on the topic go to:
1. USDA Bans Cloned Animals from Organic Livestock
2. Paying More to Eat Well & Stay Safe
3. Organic Dairy & Meat Improves Mothers' Breast Milk
4. Damar Farms: Raising Red Angus Organically
Butternut Squash (© Photographer: Les Sanders | Agency: Dreamstime.com)
Wintry days have our minds drifting to thoughts of warming stews and soups. Our friends at the Organic Valley Family of Farms provided this recipe to satisfy that cool weather craving with a soup that works all year round. It delivers the spiciness of curry and cayenne, along with the unique flavors and healthy aspects of squash, lentils, and easy-to-find produce.
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
Judging by this recipe, they also seem to know quite a bit about making great soup. To serve this soup at its best, get as many ingredients as possible fresh from your local farmers market at harvest time.
Ingredients for 6 Servings
• 1 Tablespoon Organic Valley European-style Cultured Butter
• 2 Cups peeled, chopped butternut squash
• ½ Cup finely chopped shallots
• ½ Cup chopped onions
• 1 Ripe tomato, peeled & chopped
• 1 Large carrot, chopped
• 1 Stalk celery, chopped
• 6 Cups vegetable broth, or more as needed
• ½ Cup lentils, rinsed
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon curry powder
• 1/8 Teaspoon cayenne powder
• 1 Bay leaf
• Salt & pepper to taste
Preparation
Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes. Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
Peruvian Man Napping (© Photographer: Pavalache Stelian | Agency: Dreamstime.com)
Over the years there’s been compelling evidence that a Mediterranean-style diet rich in fruits and vegetables, whole grains, fish, nuts, and olive oil works wonders for keeping a healthy heart. The people who thrive on such diets have significantly lower rates of heart disease than those who consume a lot of deep-fried foods, processed meats, refined flour, and pure sugar. Drinking wine in moderation is far healthier than drinking soda.
But it seems that there may be more to the healthy results of the Mediterranean lifestyle than just the food and wine. After a study of more than 23,000 subjects, scientists from Greece’s University of Athens Medical School and the Harvard School of Public Health have found that a propensity for midday naps and siestas among Mediterranean cultures may be playing an important role in keeping people free of heart disease.
According to an article in Scientific American the researchers concluded that “those who took afternoon siestas of 30 minutes or more at least three times a week had a 37 percent lower risk of dying from heart disease than those who did not. Afternoon siestas have long been a part of daily life in Greece
While Americans are accustomed to getting their sleep in a continuous stretch at night, quite a few Mediterranean and Latin American countries honor the midday nap or siesta. One explanation for the health benefit of a midday snooze is the relief it provides from stressful work. After a pleasant and relaxing sleep people can return to work with less chnace of developing chronic stress, which has been implicated in heart disease.
If you’d like to read the article in Scientific American cited above go to: Napping May Be Good for Your Heart
 
Day & Night at the Cafe (Images courtesy of Original Cafe Du Monde)
Established in the Old French Market of New Orleans in 1862, world renowned Cafe Du Monde has survived the American Civil War, the Great Depression, and Hurricane Katrina as a splendid place to relax, watch the world go by, and savor the rich blend of dark roasted coffee & chicory served with freshly made beignets. It’s a pleasure shared by both visitors and natives alike.
Coffee first came to North America by way of New Orleans back in the mid-1700's. It was successfully cultivated in Martinique about 1720, and the French brought coffee with them as they began to settle new colonies along the Mississippi. The taste for coffee & chicory was developed by the French during their civil war. Coffee was scarce and they found that chicory, the root of the endive plant, added body and flavor to the brew. The Acadians from Nova Scotia brought this taste and many other French customs to Louisiana. Chicory adds an almost chocolate flavor to the Cafe Au Lait served at Cafe Du Monde.
The location of the New Orleans French Market dates back to the Choctaw Indians, before the Europeans settlers arrived. The Choctaw used this natural Mississippi river levee location to trade their wares to the river traffic. The early European settlers came by boat to sell produce and dairy products. New Orleans was established on this location in 1718 by Jean Baptiste LeMoyne. This old New Orleans is called the "Vieux Carre" or French Quarter. The Quarter has a collection of buildings exhibiting the architectural styles of the countries that once held power in Louisiana. At one time or another, Louisiana has been under the influence of the French, Spanish and British governments. The building which now houses the Cafe Du Monde dates to 1813.
Cafe Du Monde is now owned by the Fernandez family. Hubert Fernandez bought the Coffee Stand in 1942. The Cafe is a traditional coffee shop. Its menu consists of dark roasted Coffee & Chicory, Beignets, White & Chocolate Milk, & fresh squeezed Orange Juice. The coffee is served Black or Au Lait. Au Lait means that it is mixed half & half with hot milk. Beignets are square French-style doughnuts, lavishly covered with powdered sugar.
Cafe Du Monde is open 24 hours a day, 7 days a week and closes only on Christmas Day or when the occasional hurricane gets too close for comfort. When you’re visiting New Orleans the Cafe Du Monde provides a great place to take in the local scene and savor some of the Big Easy’s truly unique treats.
If you can’t make it to New Orleans but would like a taste of the coffee & chicory that helped make the Cafe Du Monde world famous, go to: Cafe Du Monde Coffee & Chicory
Soda Cans (photo by Jane M. Sawyer, courtesy of morguefile.com)
Researchers at the University of Minnesota have found a correlation between drinking diet soda and high blood pressure, high cholesterol, too much blood sugar, and abdominal obesity. That collection of risk factors make up metabolic syndrome.
According to an article in the New York Times, the scientists conducting the study found “…the risk of developing metabolic syndrome was 34 percent higher among those who drank one can of diet soda a day compared with those who drank none.”
The researchers were unclear as to whether it is some ingredient in the soda or something in the behavior of the people who drink diet soda that leads to the health problem. Eating large amounts of fried foods, red meat, and refined grains are also associated with increased risk of metabolic syndrome. That makes a fast food meal of a burger on a bun, French fries and diet soda a very poor choice for maintaining good health.
BBC News is reporting that researchers from the University of Purdue are baffled by the results of a study that found that rats fed on artificial sweetener still put on weight. The scientists have surmised that a sweet taste followed by no calories causes a craving for more food. The BBC report says “Their research, published in the journal Behavioral Neuroscience, found that rats fed sugar subsequently had lower appetites.”
If the researchers are correct, it seems skipping the diet soda and having a glass of water instead can help you feel better, look better and live longer.
If you’d like to read the article in the New York Times cited above go to: Symptoms: Metabolic Syndrome Is Tied to Diet Soda
If you’d like to read the article from BBC News cited above go to: 'Diet' foods weight gain puzzle
To view previous posts on the topic go to:
1. Colas Can Cause Kidney Problems
2. Safety of Soft Drinks Under Scrutiny
3. Diet Soft Drinks May Increase Risk of Heart Disease
4. A Glass of Water Is Best
Snowy Creek at Dusk (photo by clconroy, courtesy of morguefile.com)
A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.
In the book Professor Corder writes, “For a quick and easy vegetable stock I use vegetable bouillon powder. A teaspoon of flaxseed oil swirled into the soup adds valuable omega-3 fats and a nutty flavor. The soup can be made a day ahead-add the parsley and flaxseed oil just before serving.”
Each bowl of soup provides two generous servings of vegetables and less tham 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.
Ingredients for 4 Servings
• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste
Preparation
1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.
2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
New Hampshire Corn Harvest (photo by Paul Anderson, courtesy of morguefile.com)
Diverting corn and other grains from the food supply to the production of biofuels has received some of the blame for rising food prices. Is there an environmental benefit to biofuels that justifies a price increase that hits hardest at those who can least afford it? Two new studies indicate that the answer is no.
According to an article in the Washington Post:
One study -- written by a group of researchers from Princeton University, Woods Hole Research Center and Iowa State University along with an agriculture consultant -- concluded that over 30 years, use of traditional corn-based ethanol would produce twice as much greenhouse gas emissions as regular gasoline. Another analysis, written by a Nature Conservancy scientist along with University of Minnesota researchers, found that converting rainforests, peatlands, savannas or grasslands in Southeast Asia and Latin America to produce biofuels will increase global warming pollution for decades, if not centuries.
A number of senior scientists who work on climate change have written to President Bush and congressional leaders urging them to change their energy policies in light of the new studies.
If you'd like to read the Washington Post article cited above go to: Studies Say Clearing Land for Biofuels Will Aid Warming
Marching Band (photo by John MacCooey, courtesy of morguefile.com)
The movement for a healthier and more sustainable food system is changing the way people shop for food in Great Britain. Desires for better health, tastier food, a cleaner environment and livable incomes for family-scale farmers are all playing a part in the trend.
According to an article in Fortune,
The food industry is responding to pressures from environmentalists, consumers and British farmers of beef, sheep and pigs. Stores now promote meats and cheese made in Britain, which are shipped fewer miles, and therefore may generate fewer greenhouse gases than imported food. "It is encouraging that supermarkets are now falling over each other to paint themselves as the 'greenest', the 'most sustainable', or even the 'most responsible'," Peter Kendall, the head of Britain's National Farmers Union, said recently.
At London's vast new Whole Foods Market, “Employees wear organic cotton shirts, packaging is made of compostable sugar cane, and orders can be delivered via motor scooters powered by renewable energy.”
If you’d like to read the Fortune article cited above go to: Britain catches the foodie bug
Dairy Cows in Vermont (photo by Tara, courtesy of morguefile.com)
The scoially conscious Ben & Jerry's Homemade, Inc. first labeled its ice cream as free of recombinant bovine gowth hormone (rBGH) more than a decade ago. The Monsanto Co., which markets rBGH, is sponsoring efforts to ban hormone-free labeling in several states.
The U.S. Food and Drug Administration approved the use of voluntary labels more than 12 years ago in response to consumer concerns over the use of the genetically engineered hormone. Ben & Jerry's is fighting to keep those rBGH labels on their products, asserting the right of people to know what is their food..
On the Ben & Jerry's web site the company states,
We believe rBGH, a genetically engineered hormone given to dairy cows to increase their milk production, is a step in the wrong direction toward a synthetic, chemically-intensive, factory-produced food supply. It also raises the risk of serious health problems in cows.
Approximately one of three American dairy cows are injected with rBGH, which boosts milk production by about 10%. Monsanto claims that rBGH is safe for humans and labeling products as free of the synthetic hormone falsely implies that those products are safer. The FDA has ruled that rBGH is safe, but the European Union and Japan have not approved its use, citing health concerns for animals. The nonprofit Center for Food Safety says, "...this genetically engineered growth hormone is known to cause harm to cows and may pose health risks to humans."
Oregon Physicians for Social Responsibility feels the synthetic hormone was approved by the FDA without adequate testing and says there is concern that it may be linked to cancer in humans. The organization has set a goal to "discontinue the production of any dairy products in Oregon from cows treated with rBGH."
Pennsylvania, New Jersey, and Indiana have backed away from prohibiting hormone-free labeling after hearing from thousands of citizens, farmers, dairy processors, consumers, and activists who want rBGH labeling. Several other states, including Ohio and Missouri, are apparently considering prohibitions of hormone-free labeling.
To watch a video of Dr. Jenny Pompilio of Oregon Physicians for Social Responsibility describing the harmful effects of rBGH go to: Know Your Milk: Does it Have Artificial Hormones?
Crushed Pink Cocktail (photo courtesy of HG Marketing)
Special occasions call for making an extra effort to serve something special and set the mood for an exceptional evening. We attended a workshop for making luxurious cocktails led by the masterful mixologist Jerri Banks and she taught us a perfect recipe for a special occasion cocktail, the Crushed Pink. Among her many accomplishments, Jerri created the drink menu at the Indian-fusion lounge Taj in downtown Manhattan. Her Crushed Pink is an elegant mix of premium Chopin vodka, bold fruit flavor, textured garnish, and a singular salt rim.
Why use Chopin? Because most vodkas are made from grain, whereas each small batch of Chopin is made from 100% handpicked Polish potatoes grown naturally without herbicides or pesticides. The distillery dates to 1896, and is located in the heart of the Podlasie region, one of Europe's healthiest and most unspoiled agricultural areas. It's the premium potatoes that give Chopin its full body and smooth, clean finish; making it the perfect choice for bold flavored martinis and cocktails.
The Polish vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through local craftsmen and are no better displayed then in a bottle of Chopin. Here's one of Jerri Banks creations for enjoying it today.
Ingredients for 1 Cocktail
• 1 ½ Ounce Chopin Vodka
• ½ Ounce Luxardo Maraschino Liqueur
• 2 Ounces Fresh Ruby Red Grapefruit Juice
• 1 Pomelo Grapefruit
• Pink Himalayan Salt
Preparation
1. Gently tear away sections of Pomelo grapefruit and separate into individual pieces (each will fall away like a little teardrop).
2. Use small amounts of Maraschino Liqueur to moisten the outside rim of the glass. Gently coat with salt around full length of glass.
3. Place cubed ice in an ice bag; crack with muddler until medium cracked.
4. Combine all ingredients in a mixing glass. Add ice, shake well and strain over cracked ice into salt-rimmed coupe champagne glass. Garnish with Pomelo tears.
Pennsylvania Farm (photo by Michelle Kwajafa, courtesy of morguefile.com)
The reasonably well-informed have good reason to prefer organic foods. Many are willing to pay more for them to avoid the health risks of processed foods produced on factory farms, and do something positive for the health of the environment.
Pesticides have been linked to Parkinson’s by multiple studies. Besides pesticides, parents would also like to avoid feeding their children growth hormones, antibiotics, herbicides, and chemical ingredients they cannot recognize or pronounce. People who live near massive factory farms and those who have visited them are understandably upset by the environmental degradation and the treatment of livestock.
We’re convinced that a more sustainable food system would greatly improve the general health and the overall quality of life. We’re not alone. Farmers in the United States and the United Kingdom have been unable to keep up with the rapidly growing demand for organics. For many small, eco-friendly farmers the cost and process of obtaining certifications is itself an obstacle.
Consumers would like to purchase organic foods that are locally grown, but find they must often make a choice. With demand outstripping supply, organic food prices have soared. Many families must consider whether the best foods for their children’s health are within their means.
Alternatives to reliance on a food system that is not serving the best interests of the community are being pursued. Farmers markets are proliferating at an impressive rate. Community gardens are offering a wonderful alternative to a diet of highly processed and unhealthy food. Educational programs are teaching children about growing and cooking healthy foods. Every individual has an opportunity to help these positive trends to flourish with their choices and actions. It doesn’t get more hopeful than that.
If you’d like to read an Associated Press article on the topic go to: Organic Food Industry in a Supply Crunch
To read an article in Food Production Daily on the topic go to: UK organic market stifled by supply problems
Electric Truck Via Solar Panels (photo by Daniel T. Yara, courtesy of morguefile.com)
For those concerned about a weakening job market there’s some positive news. It isn’t good news just for jobseekers, environmentalists will be glad to hear that the solar power industry is creating jobs, and attracting “billions of dollars in investment and mountains of enthusiasm,” according to an article in the New York Times.
Long known as a state of innovation, California is leading the way. Here is some of what the Times article has to say,
In recent months, the industry has added several thousand jobs in the production of solar energy cells and installation of solar panels on roofs. A spate of investment has also aimed at making solar power more efficient and less costly than natural gas and coal.
Bravo!
One company executive in California is quoted in the article as saying, “It is hard to find installers…We’re at the stage where if we continue to grow at this pace, we won’t be able to sustain the growth.”
Innovative technologies, private sector investors, government incentives, environmental concerns, and the nationwide interest in alternative energy sources are all playing roles in the emergence of the solar industry.
Three quarters of the demand for solar power is currently in California and solar power accounts for only a tiny fraction of the world’s $3 trillion energy market. Still, it's good to hear that a lot of smart people are working hard to change those numbers and make the world we live in a cleaner place for generations to come.
If you’d like to read the New York Times article cited above go to: A Green Energy Industry Takes Root in California
To view previous posts on the topic go to:
1. Going Solar & Getting Credit
2. Inspiring Sustainable Living
Grapes on the Vine (photo by Tony Roberts, courtesy of morguefile.com)
Once a country imbibing primarily beer and spirits, in recent decades the United States has evolved as a nation of wine lovers and winegrowers. In 2007, wine sales topped $30 billion, a 4% increase |
