Sleeping Beauty (photo by Kristine Kisky, courtesy of morguefile.com)
Scientists at Britain’s Oxford and Exeter universities have concluded that a mother's eating habits around the time of conception can influence the sex of her baby. It seems women who eat high calorie diets are more likely to give birth to a male child than women on restricted diets.
An article in the Guardian quotes Fiona Mathews, a specialist in mammalian biology at Exeter University, who led the research, as saying:
We were able to confirm the old wives' tale that eating bananas and so having a high potassium intake was associated with having a boy, as was a high sodium intake. But the old tale about drinking a lot of milk to have a girl doesn't seem to hold up. In fact, more calcium meant they were again more likely to have a boy.
According to the article in the Guardian:
The finding makes evolutionary sense and mirrors a similar effect seen in other animals. Females are more likely to be born when food is scarce, since they are more likely to produce at least some babies. Males are more of a gamble though, with some having lots of offspring and others having none.
The researchers warned against trying to determine the sex of a child with drastic dietary changes as those changes may cause other health problems for the mother and infant.
If you’d like to read the article in the Guardian cited above go to: What are little boys made of? Scientists pinpoint bananas
Children Playing on the Beach (© Chris Johnson | Dreamstime.com)
The breakfast cereals that are marketed specifically to children are not as healthy as those developed for adults. That is the conclusion of a new study published in the Journal of the American Dietetic Association.
The researchers looked at 161 cereals between January and February of 2006. They classified 46% of those cereals as being marketed to children. For example, if the packaging contained a licensed character or contained an activity directed at children, the cereal was deemed to be marketed to children.
The authors of the study wrote that, “Compared to nonchildren’s cereals, children’s cereals were denser in energy, sugar, and sodium, but were less dense in fiber and protein.” They also found that, “The majority of children’s cereals (66%) failed to meet national nutrition standards, particularly with respect to sugar content.”
If you’d like to read the study in the Journal of the American Dietetic Association cited above go to: Examining the Nutritional Quality of Breakfast Cereals Marketed to Children
Fresh cucumbers and mint are a fine combination for rejuvenating body and soul; a natural match for Chopin vodka. Why use Chopin? Because 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. When you're ready for a Chopin Spa, make a pitcher, serve in a chilled glass, and relax!
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• 1 Ounce Fresh Squeezed Lime Juice
• ¾ Ounce Simple Syrup
• 1 Ounce Fresh Cucumber Water*
• 1 Finger Pinch of Fresh Mint Leaves
Preparation
1. Pour Chopin and other ingredients into a mixing glass.
2. Add ice and shake vigorously for 7 to 8 seconds.
3. Strain into a chilled Collins glass.
4. Garnish with 3 cucumber wheels and a finger pinch of fresh mint leaves.
*Fresh cucumber water: put one large cucumber into a blender and set it on juice. Strain the juice and discard the pulp and rind. Keep refrigerted until ready to use.
Large Batch – Yields 16 Cocktails
Ingredients for Large Batch
• 1 Liter of Chopin Vodka
• 2 Cups of Fresh Squeezed Lime Juice
• 2 Cups Fresh Cucumber Water
• 12 Ounces of Simple Syrup
• 1 Bunch of Fresh Mint Leaves, Rinsed & Removed from Stalk
• 1 Large Cucumber Cut in Wheels
Preparation
1. Pour all ingredients into a large pitcher and refrigerate for 6 hours.
2. Serve over ice in a Collins glass.
Soya Field (© Fernandomoz | Dreamstime.com)
Contrary to repeated claims that turning to genetically modified crops will be necessary to solve the world’s growing food crisis, a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
Though the study has received little attention in the U.S. media, The Independent of London reports that University's researchers found that genetically modified soya produces about 10% less food than its conventional equivalent.
According to The Independent:
Professor Barney Gordon, of the University's Department of Agronomy, said he started the research – reported in the journal Better Crops – because many farmers who had changed over to the GM crop had "noticed that yields are not as high as expected even under optimal conditions". He added: "People were asking the question 'how come I don't get as high a yield as I used to?'"
The results of the University of Kansas study supports previous findings. Earlier research at the University of Nebraska found that a GM soya produced 6% less than its closest conventional relative, and 11% less than the best non-GM soya available. The total U.S. cotton crop declined even as GM technology took over.
When asked if GM could solve world hunger, Professor Bob Watson, the Director of the University of Kansas study said: "The simple answer is no."
If you’d like to read the article in The Independent cited above go to: Exposed: the great GM crops myth
Pasta Ingredients (photo by Scott Liddell, courtesy of morguefile.com)
There are now 7.3 million Americans who maintain a vegetarian-based diet according to a study published by Vegetarian Times. About 1 million of those people are vegans who refrain from eating animal products altogether. It may be surprising that 22.8 million people say they largely follow a vegetarian-inclined diet.
The rising mountain of evidence that a plant-based diet, rich in fresh fruits, vegetables, nuts, and whole grains is far more healthy than a diet heavily laden with animal fats has probably had a significant effect on the country’s eating habits. Environmental and food safety concerns, and horrific reports on the suffering of animals caught in the processes of industrial farming have certainly had their effects as well.
The pursuit of good health, a clean environment, and humane reactions to the mistreatment of animals are undoubtedly strong motivators, but we can’t help thinking that the development of vegetarian cooking as ever more flavorful is also part of the story. Millions of Americans have savored well-seasoned dishes made of thoughtfully combined vegetarian ingredients that have been cooked with care.
More than once we’ve heard a dinner companion who has just swooned over such a dish indicate that they’re ready to eat vegetarian if they can continue eating such delicious meals. Though the vast majority of Americans have not made a full conversion to a plant-based diet, we’re noticing a growing number of meat-eaters are increasingly working vegetarian fare into their diets.
If you’d like to view the publication that published the study cited above go to: Vegetarian Times
Fresh Fruit (photo by Jeltovski, courtesy of morguefile.com)
The Chicago Sun-Times has reported on a study undertaken at the University of Kuopio in Finland where researchers have found that people who have high cholesterol while in their 40s are more likely to develop Alzheimer’s disease in their 70s.
The Sun-Times article quotes Dr. Alina Solomon, the author of the study as saying, "High mid-life cholesterol increased the risk of Alzheimer's disease regardless of mid-life diabetes, high blood pressure, obesity, smoking and late-life stroke."
There has been an emerging body of evidence that what is good for keeping a healthy heart is also good for keeping a healthy mind and avoiding dementia. In both pursuits, people who maintain a sensible, low-fat diet and engage in rigorous physical activity are those most likely to stay physically healthy and mentally sharp as they age.
In less than startling news, the researchers at the University of Kuopio found that heavy drinking and smoking also increase the risk of developing Alzheimer's disease.
If you’d like to read the article in the Chicago Sun-Times cited above go to: Study: Cholesterol raises Alzheimer's risk
Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morguefile.com)
There have been some alarming reports regarding the safety of farm-raised salmon over the years. One sample of farmed salmon studied by the U.S. Environmental Protection Agency found levels of PCB's so high that it advised eating it no more than once every two months. PCBs have long been known to cause cancer.
Now Safeway, one of the largest supermarket chains in the U.S., has restricted the purchase of farmed salmon from Chile over concerns about a virus that is killing millions of fish there. According to an article in the New York Times,
Safeway made its decision to restrict some purchases of Chilean salmon after an article on March 27 in The New York Times reported the spread of the virus and detailed concerns by biologists and environmentalists about the elevated use of antibiotics in the country’s salmon industry. The article also reported researchers’ claims that salmon farms were contaminating fishing waters and creating stresses that could be spawning illnesses in the fish.
Past reports were enough to get us to stick to wild salmon and this new report makes us happy we did. Though it means we pay more for fresh salmon and there are times when no wild salmon is available, we feel it’s worth the sacrifice. And when there’s no wild and fresh salmon around we’re quite happy making due with our favorite smoked salmon caught wild in Alaska!
If you’d like to read the article in the New York Times cited above go to: Safeway Restricts Purchases of Chilean Salmon, Citing Fish Virus
To purchase Alaskan Wild Sockeye Salmon smoked over alder wood fires go to: Smoked Wild Sockeye Salmon
Fresh Fernandina Shrimp (photo by Sandy Price)
Priates roaming the Atlantic are just one of Amelia Island's tales that will come to life 45th Annual Isle of Eight Flags Shrimp Fesital. The Festival begins on Friday, May 2nd and will continue through Saturday, May 3rd and Sunday, May 4th. You can treat yourself to a feast of the sea and enjoy some lively entertainment by getting to Florida's historic Fernandina Beach, the birthplace of the modern shrimping industry. Celebrating all things shrimp since 1964, the Festival will entertain visitors with pirates, special musical guests, and artists from all over the country.
Food, Antiques, Fine Arts & Crafts
What would a shrimp Festival be without shrimp? Seafood and shrimp dishes will abound, all prepared with a local flare and flavor by volunteer organizations from the area of Fernandina Beach. When not feasting on shellfish or other Festival fare, visitors can take in the works of more than 300 award-winning artists and craftspeople. Their creations in watercolor, acrylics, oils, sculpture, metalwork, photography pottery, and more, have all been fully juried to qualify for entry to the show. The Festival also boasts an excellent showing of fine antiques and collectibles, including furniture, depression glass, jewelry, crystal and coins.
The treats for the taste buds and eyes are rivaled only by the musical performances from regional and local acts that will fill the seaside air on two stages with the sounds of jazz, pop, rock, folk, country, and of course, beach music!
Family Fun
See colorful pirates swordfight, loot and plunder in the streets after they invade the Festival by a pirate shrimp boat, a throwback to the days when Amelia Island was ruled by foreign flags. Families can dress up like pirates for the adult and "Little Pirate" costume contests, and bearded visitors can compete for the title of "Best Beard" on Saturday. The "Blessing of the Fllet" and the "Best Decorated Shrimp Boat Parade & Contest" will entertain the crowd on Sunday. All weekend long visitors will be able to take a free tour of the Georgis Bulldog, a working shrimp boat that's also a research vessel for the University of Georgia. The Family Fun Zone will feature activities for kids of all ages and entertainment by Rick Hubbard's Kazoobie Show and JuggleSTUFF, along with performances by local dance schools and others. If you're feeling athletic. on Saturday morning you can participate in the YMCA 5-K run on the beach.
Pirate Parade
Join the locals for the pre-Festival parade on the evening of Thursday, May 1st at 6:00 as it takes over Centre Street in downtown Fernandina Beach. This year's theme is "Dawn of the Modern Shrimp Industry (Tribute to Shrimpers). Creative craftsmanship will abound with the imaginative floats and unique entries vying for "Best of Parade" honors.
This is a Festival that truly has something for everyone and with over 40 years of experience these folks know how to do it right!
Get schedule & travel info at the offical Festival web site: Isle of Eight Flags Shrimp Festival
Fresh Oyster (photo by DT Creations, courtesy of morguefile.com)
Weighing in at just 105 pounds, Chicago’s own Patrick "Deep Dish" Bertoletti has captured the Acme World Oyster Eating championship belt, one of the competitive eating world’s most prestigious prizes. He earned the prize by besting a field of a dozen professional eaters competing in New Orleans’ famed French Quarter.
According to a report from the Associated Press posted by the Houston Chronicle, the slender 22-year-old slurped down 35 oysters in the allotted 8 minutes. The article quotes the new champ as saying, "I could probably do a couple dozen more, especially if they were charbroiled...athough they're great raw."
Mr. Bertoletti also holds claim to the oyster-eating endurance title. In 2007, he downed 53 ½ dozen oysters to win that title.
If you’d like to read the Associated Press report cited above go to: Oyster-eating champ slurps 35 dozen in New Orleans
Fresh Lettuce (photo by César Porto Vence, courtesy of moreguefile.com)
If we’ve got it right, the conventional wisdom on prostate cancer offers older American men some bad news and some not-so-bad news. The bad news is that you’re very likely to develop prostate cancer in your senior years. The not-so-bad news is that it develops very slowly and early detection makes complete recovery a near certainty.
New research results from the European Prospective Investigation into Cancer and Nutrition (EPIC) suggest that preventing it altogether is more likely if your diet contains a healthy amount of leafy green vegetables such as lettuce, broccoli, and spinach because they are especially rich in vitamin K2.
An article in Food Production Daily says the findings are based on data from 11,319 men taking part in the EPIC. One highlight of the study perfomed by Katharina Nimptsch, Sabine Rohrmann and Jakob Linseisen of the German Cancer Research Centre in Heidelberg is that the beneficial effect occurs at nutritional doses.
The article quotes Cees Vermeer, PhD as commenting, "The anti-tumor effect of K2 vitamins has been suggested in several other (mainly Japanese) papers; in most cases these papers were based on smaller numbers, however.”
The new study adds to a growing body of science supporting the potential health benefits of vitamin K, most notably for bone and blood health, but also linked to improved skin health.
If you’d like to read the article in Food Production Daily cited above go to: Vitamin K2 linked to lower prostate cancer risk
Beaujolais, France (© Andreas Karelias | Dreamstime.com)
The fanfare that accompanies each November’s release of Beaujolais Nouveau makes it easy to forget that the venerable French wine region produces more than a dozen wines capable of pleasing a variety of tastes.
Considering that the Beaujolais region’s viticulture dates to the Roman Empire, it’s no surprise the local vintners have gained enviable expertise. Some of the vines have been carefuly tended and growing in the schist and granite-based soils for centuries. The result is wine as unique and representative of its terroir as any in the world.
We recently attended a tasting of Beaujolais wines of 2007 at the Gordon Ramsey Restaurant n New York’s London Hotel. Georges Duboeuf, the Frenchman largely responsible for bringing that region’s appellations to the attention of wine lovers around the world, joined us to offer his thoughts. Now in his 70s, the energetic Mr. Duboeuf has been the most well known producer of Beaujolais and one of the world’s most creative wine marketers for decades. It was a real delight to hear his thoughts on the latest vintage at the luncheon that followed the tasting.
Georges Duboeuf Among the Vines
Tasting Notes
There were sixteen of Mr. Duboeuf’s newest wines made available for tasting. Among the four white wines we found the Pouilly-Fuisse, Flower Label to be particularly noteworthy. Made entirely from Chardonnay grapes, it had a pale gold color, brilliantly transparent. The nose had the floweriness typical of Beaujolais, while the flavor offered hints of vanilla and honey. Mr. Duboeuf described it as “fine” and “classy,” with great promise for the future. It is delicious now, but after three or more years of aging this Pouilly-Fuisse should pair beautifully with a dish of fresh oysters or poached sea bass.
As much as we enjoyed the Pouilly-Fuisse , it was a red made from Gamay grapes that made the greatest impression on us, the Julienas, Chateau des Captains. The full-bodied cru is based around a village named for Julius Caesar. The growers believe the area was the site of the first vineyards planted by the Romans after Caesar’s conquest of Gaul.
Floral and spicy in the nose with good body, complex flavors, and a long finish, the Julienas, Chateau des Captains has already captured prizes in Macon and Paris. Mr. Duboeuf explained that terroir, the age of the vine, and the talent of the winemaker determine the ability of a wine to age well. He assured us that his Julienas “will age beautifully.” Four to six years is the recommended time of aging. We're looking forward to drinking the mature version with a grilled New York steak.
Though we loved the Julienas, perhaps the last word should go to the Moulin-a-Vent, Domaine des Rosiers 2007. It won a Gold Medal in Paris and garnered a First Prize in Beaujolais. Only a small amount has been bottled for tasting. The Moulin-a-Vent may be young, but it is “well-built” and “refined” in the words of Mr. Duboeuf. He believes it will open up beautifully. It will be ready for bottling in two to three months, then aged five to six years to reach full maturity.
If it’s been a while since you’ve sipped a Beaujolais other than a Nouveau, it might be time to get reacquainted with the region’s more aged offerings. Remember, one of the appeals of Beaujolais is its affordability!
 
Mom was right. Breakfast is the most important meal of the day. The recipe below will get your day off to a healthy start and may just be the most delicious of the day too. We get our Old Fashioned Buckwheat Pancake Mix from the folks at New Hope Mills in upstate New York. The Weed family mills flour the same way it has been done at New Hope Mills since 1837, powered by a water wheel that leaves the skies clear and the water clean.
Any product made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York. When the family began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. It seems doing things the sustainable way makes a difference in a number of ways, because their products are the best-tasting we’ve ever found.
Ingredients for 4 Servings
• 2 Cups Old Fashioned Buckwheat Pancake Mix
• 2/3 Cup Fresh Blueberries
• 1 ¾ Cup Water
• 4 Tablespoons Canola Oil
• 100% Pure Organic Maple Syrup
• 4 Tablespoons Butter
Preparation
1. Combine the Old Fashioned Buckwheat Pancake Mix with the water and 2 tablespoons of canola oil into a smooth batter.
2. Grease a well-seasoned griddle with 2 tablespoons of canola oil and remove excess oil with a paper towel.
3. Heating the griddle to the right temperature is critical for successful pancakes. It must be hot enough that water droplets dance on the skillet and a small trace of smoke rises from it, but not be any hotter. If it is too hot wipe with a wad of wet paper towels, then allow the griddle to smoke before proceeding.
4. Spoon the batter on to the griddle to make eight 3 to 4 inch pancakes.
5. Place Fresh Blueberries about one inch apart from each other and ½ inch from the edge of each pancake.
6. Allow pancakes to cook until golden brown (usually 30 to 60 seconds), then flip.
7. Serve with butter and 100% Pure Organic Maple Syrup
If you’d like to purchase some of the pancake mix called for in this recipe go to: Old Fashioned Buckwheat Pancake Mix
If you’d like to purchase some Maple Syrup fit for the finest of breakfasts go to: 100% Pure Organic Maple Syrup
Classic Muffaletta (© Terry Poche | Dreamstime.com)
Being a journalist can be tough. Key people can be reluctant to provide information and answer questions. Those fingered by the media as miscreants can become hostile and even violent.
But there are rewards, and not just Pulitzer Prizes. Sometimes the getting of the story is a reward in itself, an experience many of us would relish. Recently, Mary Ellen Botter, the travel editor for the Dallas Morning News, covered just such a story. Displaying a determination to pursue the facts that would credit any reporter, Ms. Botter sampled sandwiches at 19 shops and restaurants recommended by locals in New Orleans. And she did it in 49 hours! Among the intrepid reporter's favorite finds was the Muffuletta served at Serio's Po-Boys & Deli at 133 St. Charles Avenue.
If you’d like to read Ms. Botter’s article on her findings during her fabulous feast in the Big Easy go to: New Orleans delivers great sandwiches
If you'd like some info on getting to New Orleans to sample those sumptuous sandwiches in person go to: New Orleans Convention and Visitors Bureau
Photo by Rick Tango
That cup of coffee you crave each morning may be good for more than helping you get started on the day's tasks, it may be protecting you from Alzheimer's disease as well.
A study published in the Journal of Neuroinflammation has found that caffeine can prevent the disruptions of the blood brain barrier (BBB) inflicted by bad cholesterol in the diet. Disruptions of the BBB have been implicated as underlying mechanisms in the pathogenesis of Alzheimer's disease. The researchers found that chronic ingestion of caffeine offered protection against the disruptions. A daily cup of coffee is presumed to provide the healthful benefit.
As coffee lovers, this revelation comes under the heading of “Health News We Like to Hear.” Other news we really enjoyed hearing was that a glass or two of red wine everyday is good for cardiovascular health, eating dark chocolate will also help keep the heart healthy, and three midday naps a week can lead to less heart disease.
Thank you to the dedicated scientists who delivered the good news!
If you’d like to read the research findings in the Journal of Neuroinflammation go to: Caffeine blocks disruption of blood brain barrier in a rabbit model of Alzheimer's disease
Dallas at Night (photo by Jose, courtesy of morguefile.com)
Dallas’ most entertaining, inspiring, and enlightening Festival focusing on the pleasures of the table is just around the corner. From April 23rd through the 27th, the 24th Annual Dallas Wine and Food Festival will feature everything from how-to seminars on cooking and entertaining to sit-down dinners prepared by Dallas’ top chefs. The five days of events will also provide multiple opportunities to sample medal-winning wines. Tickets for the various events, which are open to the public, range from $30 to $100.
Pairing Great Film with Fine Wine & Food
This year’s Festival kicks off with Gourmet Cinema on Wednesday, April 23rd at the Dallas Angelika Film Center & Café. The ultimate wine lover’s movie “Sideways” is the Festival’s featured film. A wine tasting and a special dinner menu prepared by Chef Richard Chamberlain are included before a short walk upstairs at the Angelika for a private screening of the film. Will there be Merlot you ask? Attend and find out. Dinner will be served at 6:30 p.m.
Catch a Rising Culinary Star
Thursday, April 24th belongs to the Rising Stars Chefs' Dinner at the Rosewood Mansion on Turtle Creek. Enjoy an unforgettable evening at the Mansion and enjoy the award-winning specialties of Dallas' hottest new chefs; the top winners of the 11th Annual Rising Stars Chefs Contest. It will be a winemaker’s dinner unlike any other, featuring each of the winning chefs and their original dishes specifically paired with wines from Merryvale Vineyards. Reception begins at 6:30 p.m.
Tip Your Hat to the Best of Texas' Winemakers & Food Artisans
Grab your boots on Friday, April 25th and head down to Eddie Deen's Ranch to join the Texas Salute! It’s a Texas-sized happy hour where jeans are not only allowed, they are encouraged. The perfect casual evening where you can tip your hat to the very best of the West. You’ll be impressed by the increasing diversity and quality presented by the winemakers, artisan cheesemakers, and other local producers at this all-Texan affair. Hosted by Cathy Barber, Wine and Food Editor of the Dallas Morning News, and featuring home-grown live Texas music from the Randy Brown Duo to boot! The evening begins at 6:00 p.m.
Home Entertainment Tips from Talented Experts
On Saturday, April 26th guests will learn about Entertaining with Style at Milestone Culinary Arts Center & Viking Cooking School and surrounding shops and restaurants on Knox-Henderson. Dedicated to the celebration of entertaining at home, complete with do-it-yourself advice demos from talented chefs and wine experts. It’s an entire day of chef demos, food and wine tastings, reserve seminars, happy hour (separate admission), and entertaining tips, including a live session of the Dallas Morning News Taste Panel. The full day begins at 10:00 a.m.
Don’t Miss the Fun-Filled Climax: Taste of the World!
Sunday, April 27 the Festival comes to a fun-filled climax at the Rosewood Crescent Hotel with Taste of the World, which includes a Silent Auction benefiting Dallas Farmers Market Friends. Enjoy the evening as you stroll and sample award-winning wines from the Dallas Morning News Wine Competition, the largest of its kind in the Southwest. Bid on a variety of culinary and specialty items benefiting Farmers Market Friends, with live Latin Jazz by Mosaic to keep you moving as you taste prize-winning wines, savor specialty cuisine, and meet chefs from Dallas’ favorite restaurants. The Festival’s ultimate evening begins at 5:30 p.m.
To purchase tickets & get more info you can visit the Festival's official web site: 24th Annual Dallas Wine and Food Festival
To learn more about the good work ot the of the Dallas Farmers Market Friends go to: Farmers Market Friends
To listen to an interview with Stacey Caldwell, President of the Dallas Farmers Market Friends, go to: Podcast Interview
Singapore at Night (photo by Schick, courtesy of morguefile.com)
If you were a well-heeled traveler visiting Singapore in the early 1900s there was a good chance your visit would include a stay at the renowned Raffles Hotel. A seat at the hotel’s bar would have provided the chance to sample the celebrated Singapore Sling, which is said to have been created at Raffles by bartender Ngiam Tong Boon.
Over the course of a century the original recipe for the Singapore Sling has suffered some less than thoughtful alterations at the hands of busy bartenders. Our friend, the expert mixologist Gary Regan, recently disclosed that in the 1970s, the bar on the east side of Manhattan where he was employed served a particularly poor version. Singapore Slings were pretty popular back then, but since there was little likelihood that a customer (or the bartender for that matter) would know the Raffles version, it was all too tempting to use cheaper ingredients than those poured by Mr. Boon.
True to his gallant nature, Gary has decided to set things right. He’s given us his modern re-imagining of the Singapore Sling. In keeping with contemporary tastes, it’s not quite as sweet as those served at Raffles a century ago, but it does call for the premium ingredients one would expect to find in one of the world’s great watering holes. Sipping one is a luxury you can enjoy even when you don’t have the time to take a seat at Singapore's most legendary bar.
Ingredients for 1 Drink
• 2 Ounces gin
• 1/2 Ounce Heering cherry liqueur
• 1/4 Ounce Cointreau
• 1/4 Ounce Benedictine
• 2 Ounces pineapple juice
• 1/2 Ounce lime juice
• 1/4 Ounce grenadine
• 1 Dash Angostura bitters
• - Soda water (optional, not used at Raffles)
• - Cherry and pineapple slice, for garnish
Preparation
1. Combine all the ingredients except the soda and garnishes in a cocktail shaker.
2. Shake and strain into a tall ice-filled Collins glass, and add a little soda if so desired.
3. Garnish with a cherry and a slice of pineapple if you have the time.
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
Playground Fun (photo by Dawn, courtesy of morguefile.com)
A study by Ameena Batada, DrPH, and colleagues at the Center for Science in the Public Interest found that an overwhelming majority of Saturday morning television ads aimed at children were pitching unhealthy foods.
A report on the study by CBS News said, “Ninety-one percent (91%) of food advertisements were for foods or beverages high in fat, sodium, or added sugars or were low in nutrients. Cartoon characters were used in 74% of food advertisements, and toy or other giveaways were used in 26% of food advertisements.”
The scientists at the Center for Science in the Public Interest were not impressed by health-message programs launched by food companies and trade organizations. They wrote, "When coupled with foods of poor nutritional quality, health/nutrition and physical activity messages are likely to be misleading and perhaps do more to promote unhealthful eating than to promote health."
Busy parents could use some help from government and industry when it comes to protecting kids from unhealthy messages. But if no help is forthcoming from those quarters, than maybe it’s time for parents to turn off the TV sets and find healthier activities for kids.
If you’d like to read the report from CBS News cited above go to: Kids Fed Lots Of Junk-Food Ads On Saturday
California Vineyard (© Rboncato | Dreamstime.com)
Sales of California wines in the U.S. rose 6% to a retail value of $18.9 billion in 2007, according to the Wine Institute. The industry group says the impressive growth was fueled by strong gains by premium California wines. The Wine Institute puts the retail value of worldwide sales of California wines at $30 billion.
The U.S. wine market continues to be dominated by Merlot, Chardonnay and Cabernet Sauvignon, which together account for 45% of total wine sales. Sales of Merlot are more than double those of Pinot Noir, the next best-selling red wine. Domestic premium-priced Merlot is displaying particular strength, and now constitutes 17% of the domestic premium red wine market.
California’s winegrowers have shown a strong commitment to sustainable agricultural practices. The adoption of integrated pest management (IPM) methods is being aided by a $150,000 grant from the American Farmland Trust to the California Sustainable Winegrowing Alliance. The Wine Institute describes IPM as “a sustainable approach to pest control that provides a variety of tactics to prevent, avoid or suppress weeds, insects and crop diseases, while protecting human health, the environment and the profitability of agriculture.”
Many of the state’s winegrowers recognize that being good stewards of the land to maintain a beautiful and healthy environment is good for business, the surrounding community, and wine country visitors. For many the benefit is personal, since vintners and their families often live at their wineries.
For more info on the California wine industry go to: The Wine Institute
To listen to American Feast's interview with the Napa Sustainable Winegrowing Group go to: A Talk with the Napa Sustainable Winegrowing Group
Organic Lemon Crop (© photo by Lisa Solonynko, courtesy of morguefile.com)
By our count there have now been at least 6 studies establishing a link between pesticides and Parkinson disease. We just read about the latest study from an article published by BBC News. Scientists from Duke University, Miami University and the Udall Parkinson's Disease Research Center of Excellence “found those exposed to pesticides had a 1.6 times higher risk” of suffering from the debilitating disease.
Providing American families with the option of enjoying food raised without pesticides has been one the great achievements of the organic farmers movement. The great demand for organic foods by consumers is a wonderfully promising trend for the American food system. Along with quests for more flavor and better nutritional value, the desire to avoid pesticides has been a key driver of the demand for organics.
Still, there’s a long way to go to overcome decades of unhealthy practices driven by the industrial food system. We can all play a part in creating a healthier and more sustainable food system by demanding that our food be raised without toxic pesticides. Our bodies, our planet, and our children will be the beneficiaries.
If you’d like to read the BBC News article cited above go to: Pesticide Parkinson's link strong
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
Not long ago we attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
Chef Melanie Underwood
To order a world class, hand-crafted olive oil from beautiful Mendocino, California 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
Child & Apple (© Thomas Perkins | Dreamstime.com)
Thanks to Farm to School programs across the nation, kids are learning what foodies have known all along; fresh fruits are sweeter and more flavorful than produce shipped from many miles away. Fresher also means more nutritious. Buying fresh supports local farmers and their families, and helps preserve the community’s farmland for future generations.
The Farm to School programs connect schools with local farms to ensure that healthy meals are served in school cafeterias. The goal is to provide health and nutrition education that will last a lifetime, while building lasting support for local small farmers.
The National Farm to School Program is a collaboration of the Center for Food & Justice and the Community Food Security Coalition. Since its founding in 2000, it has been successfully assisting organizations in starting up and sustaining farm to school efforts, fundraising, and providing informational resources, education and training for farm to school stakeholders.
According to the organization’s web site:
Schools buy and feature farm fresh foods such as fruits and vegetables, eggs, honey, meat, and beans on their menus; incorporate nutrition-based curriculum; and provide students experiential learning opportunities through farm visits, gardening and recycling programs. Farmers have access to a new market through schools and connect to their community through participation in programs designed to educate kids about local food and sustainable agriculture.
To learn more about the programs that are making a difference to kids' health go to: The National Farm to School Program
Teen Having a Healthy Breakfast (© Abimages | Dreamstime.com)
You’ve probably heard it many times, maybe from your mom, “Breakfast is the most important meal of the day.” Well, mom was right and there’s scientific evidence to back her up. Unfortunately, breakfast-eating frequency declines through adolescence when developing bodies and minds really need the benefits of healthy eating.
Teens should know that besides causing them to miss out on important nutrients, skipping breakfast can lead to getting fat. Project EAT (Eating Among Teens) was a 5-year study of eating patterns and weight concerns among adolescents conducted by the Division of Epidemiology and Community Health at the University of Minnesota. The scientists performing the study found that adolescents who ate breakfast daily had lower Body Mass Indexes than those who never or occasionally ate breakfast. Their findings were published in Pediatrics, the official journal of the American Academy of Pediatrics.
There is speculation that after having no breakfast, many teens more than make up for those calories later in the day by snacking and binging, often on junk foods loaded with unhealthy fats.
If you’d like to read the article in Pediatrics cited above go to: Breakfast Eating and Weight Change in a 5-Year Prospective Analysis of Adolescents: Project EAT (Eating Among Teens)
To view previous posts on the topic go to:
1. Teens Keeping It Healthy
2. Don't Skip Meals to Lose Weight
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Champagne & Flowers (photo by Robert Harrison, courtesy of morguefile.com)
It seems not everybody is worried about a possible global recession being on the horizon. Some very wealthy people recently gathered in Paris to buy a special edition of Perrier-Jouet Champagne, just made available for 50,000 euros or about $79,000 for a case of 12 bottles.
But you’d better hurry if you need a case of the exceptional bubbly. An article from the Associated Press posted on AZcentral.com reports that, “Many of the 100 box sets available have already been snapped up by celebrities including former Bond girl Sophie Marceau, singer Marianne Faithfull and actress Victoria Abril.”
The glitzy price tag gets you more than just sparkling wine. It “includes a one-on-one session with cellar master Herve Deschamps.” The well-heeled customers are also offered an haute cuisine dinner and “an overnight stay at Perrier-Jouet's Belle-Epoque mansion in Epernay, east of Paris, that is home to 200 pieces of original modern art.”
It all sounds very nice, but just a little too extravagant. Instead, we'll savor some of America’s great sparkling wines. That way we'’ll have plenty left over for artisanal treats to serve with the bubbly.
If you’d like to read the Associated Press report cited above go to: Champagne selling for $6,300
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