Enjoy the Labor Day Weekend!
Flag & Fireworks (© Daniel Padavona | Dreamstime.com)
August 30, 2008
August 29, 2008
The Hanky-Panky Cocktail
St. Paul’s Cathedral (photo by Carolina Jimenez-Garcia, courtesy of morguefile.com)
Our friend and spirits expert Gary Regan has proved once again that he’s willing to travel far and wide for great cocktails, whether they be newly created or venerable classics. Gary recently made a trip to London, capital of the country of his birth and boyhood. He was there for the London Bar Show and writes, “It's a good time to be there. Parties tend to spring up out of nowhere, and it's not unusual to find three or four of the world's best bartenders making drinks for the crowd at someone or other's apartment.”
During the party Gary engaged Peter Dorelli, legendary head bartender emeritus at London's famed Savoy Hotel. The topic was the Hanky-Panky Cocktail, created at the Savoy for Edwardian actor Charles Hawtrey in the early 20th Century. Gary informs that the creator was “Ada Coleman, a woman who had Peter's job at the Savoy before he was a twinkle in his father's eye.” The actor had challenged Ada to come up with a drink just for him and after a taste of the new concoction he happily declared, “"By Jove! That is the real hanky-panky!" Gary was able to win a small wager with Peter by correctly identifying Fernet Branca as a key ingredient, which just happens to be one of our friend's favorite liqueurs.
London is not known for its sunny weather, but the simple Hanky-Panky Cocktail is sure to leave you with a sunny disposition.
Ingredients for 1 Cocktail
• 1 1/2 Ounces gin
• 1 1/2 Ounces sweet vermouth
• 2 Dashes Fernet Branca
• 1 Orange twist, as garnish
Preparation
1. Fill a mixing glass two-thirds full of ice, and add gin, vermouth and Fernet Branca.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and add the garnish.
If you’d like to purchase the book on spirits & cocktails that Gary Regan 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
August 28, 2008
Troublesome News for Tequila Drinkers
Tequila Sunrise (© Grahamtomlin | Dreamstime.com)
Blue agave plants are what give tequila the unique flavor that has made it so popular, but the slow-growing plants are being abandoned by Mexican farmers who want to reap profits from the rising demand for corn and other crops that are fetching record prices around the globe.
An article in USA Today says, “The move is part of an international trend from Idaho potato farmers to Bolivian coca growers as they cut back on their trademark crops in hopes of making big money on corn and grain.”
The legendary Mexican spirit is made primarily in the area surrounding Tequila, a town 40 miles northwest of Guadalajara in the highlands of western Mexico. Fewer agave plants means greater demand for those that are grown and potentially higher prices for fans of Tequila Sunrises and Margaritas.
Why the big jump in corn and grain prices? The USA Today report offers the following:
The rise in the price of food crops is attributable to several factors: people in developing countries like China and India are eating better, high oil prices are increasing the cost of fertilizer, and the United States and Europe are diverting corn and vegetable oils into alternative fuels like ethanol.
If you’d like to read the USA Today article cited above go to: Corn demand hurts tequila industry
August 27, 2008
No Relief from High Food Prices for Now
Supermarket Aisle (photo by Ronnie Bergeron, courtesy of morguefile.com)
The Associated Press has reported that American families shouldn’t expect relief from high food prices anytime soon. In fact, the AP article as published by Yahoo! states, “Food inflation is here to stay -- and will probably get worse for some things.”
This is despite that fact that major commodity prices have fallen somewhat. Still, there is generally some lag time between drops in commodity prices and the cost of food at the supermarket. As the AP report puts it:
That's bad news for Americans still struggling with high costs for fuel and household goods, and worse for people in impoverished countries like Haiti and Senegal, where violent food riots broke out earlier this year as world food prices peaked.
American families deserve a healthier and more sustainable food system, a system that lets family-scale farms earn a decent living without subjecting consumers to budget-busting prices for nutritious food. Such a system is attainable and elected officials should be held accountable for making progress on this vital issue.
If you’d like to read the AP article cited above go to: Commodities slump won't mean lower food prices
August 26, 2008
Good News for Strawberry Lovers
Chandler Strawberries (photo by Ken Hammond, courtesy of USDA)
If eating lots of strawberries sounds like fun then you’ll be glad to hear that the more you eat the more antioxidants your body will absorb. Antioxidants are the "natural zappers" of free radicals-unstable oxygen molecules associated with cancer, heart disease and the effects of aging. The good news comes to us from an article published by the U.S. Department of Agriculture.
The article refers to a study conducted by the Beltsville Human Nutrition Research Center (BHNRC) in Beltsville, Maryland as part of the USDA’s Agricultural Research Service. Physiologist Janet Novotny, with the BHNRC's Food Components and Health Laboratory, led the study, which was published recently in the Journal of Nutrition.
It seems that plenty of people have decided to eat fresh berries to protect their health:
Marketed year-round, strawberries are the fifth most consumed fresh fruit in the United States, and consumption more than doubled in the past decade, according to experts. Strawberry's antioxidants come in the form of both long-established vitamins and newly defined plant chemicals. Berries are particularly well endowed with a series of compounds called anthocyanins--the source of the berries' blue, purple and red pigments.
If you’d like to read the USDA article cited above go to: More Strawberries, More Antioxidant Absorption
August 25, 2008
Some Fishy Labeling Practices Discovered in New York City
Freshwater Catfish (photo by Dawn M. Turner, courtesy of morguefile.com)
American consumers have been getting a lot of reports recommending the consumption of seafood on a regular basis to improve cardiovascular health and protect against dementia. There’s a great variety of fish on the global market these days. Some of it is familiar, but much of it is not so easily recognized by the average shopper.
According to a report in the New York Times, some merchants are wrongly labeling the fish. Doing so can fetch higher prices and sell endangered species to unsuspecting customers. The article noted that discovery of the mislabeling in the shops of New York City was made by some surprisingly sophisticated researchers:
In a tale of teenagers, sushi and science, Kate Stoeckle and Louisa Strauss, who graduated this year from the Trinity School in Manhattan, took on a freelance science project in which they checked 60 samples of seafood using a simplified genetic fingerprinting technique to see whether the fish New Yorkers buy is what they think they are getting.They found that one-fourth of the fish samples with identifiable DNA were mislabeled. A piece of sushi sold as the luxury treat white tuna turned out to be Mozambique tilapia, a much cheaper fish that is often raised by farming. Roe supposedly from flying fish was actually from smelt. Seven of nine samples that were called red snapper were mislabeled, and they turned out to be anything from Atlantic cod to Acadian redfish, an endangered species.
The incorrect labels strongly suggest deceptive preactices that may well be taking place beyond the confines of New York City. It’s good to know that an efficient method is now available for checking up on those businesses suspected of putting profits before integrity.
If you’d like to read the New York Times article cited above go to: Fish Tale Has DNA Hook: Students Find Bad Labels
August 23, 2008
Fruit Salsas from a Family Farm for a Healthy Treat
Szarek Farms is a great example of the old maxim, "necessity is the mother of invention". A small greenhouse grower in Central New York, the husband and wife team of Denise and Bernie Szarek grows tomatoes, peppers, fruits and herbs. They do not use pesticides on their farm.
The tomatoes are grown hydroponically, using coir, which is an organic material made from coconut husk fiber. With an overabundance of cull tomatoes the family needed a way to turn them into a value-added product. With some updates to some tried and true family recipes and the help of the wonderful folks at Nelson Farms near Morrisville, New York, the "Old Goat" food product line was born. The flavorful ingredients include farm fresh tomatoes, onions, apples, peaches, pears and habanero.
Spike, Vinca and Violet are three pygmy goats who make up Szarek Farms’ “quality control team”. The family knows the tomatoes are ready to be picked when they see the “quality control team” being chased out of the greenhouses, by the “Old Goat” himself, (husband Bernie Szarek), after an unauthorized taste testing,
The goats are triplets, and the Szareks have matched each salsa to their personalities. Spike is the big brother of the three, strong willed and stubborn, so he’d like you to try Spike’s Hot Fruit Salsa. Violet is the mild-mannered, good-natured middle “kid”; she’d like you to try Violet’s Medium Fruit Salsa. Vinca, is a gentle baby boy; he’d like you to try Vinca’s Sweet Fruit Salsa. His salsa is a favorite with human “kids” because it’s not spicy at all!
Another goat, Miss Violet, also has her own jam. Try her Tomato-Basil jam on pork chops. It’s to die for! Baylee, a Pembroke Welsh Corgi is the newest member of the Szarek Farms family and he’ll be introducing his own product to the “Old Goat Foods” line. He will also be the official “goat herder” to help “The Old Goat” keep the “quality control team” under control!
If you’d like to purchase some of the delicious products from Szarek Farms go to:
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
Miss Violet's Tomato-Basil Jam
August 22, 2008
Apple & Zucchini Salad
Zucchini Plant (photo by Christina Dreesen, courtesy of morguefile.com)
We’ve been urging folks to shop local for some time now, so whenever we are able we like to offer recipes for preparing the seasonal foods found at local farm stands and farmers markets. Our friends at American Farmland Trust have just helped in this regard by sending us a local flavor-filled recipe calling for fresh apples and zucchinis.
The recipe’s creator is Chef Tim of Bloomfield of Connecticut. As our friends at AFT put it, Chef Tim “brings more than just fresh and local foods to the kids in his schools—he also gets them involved. Through teaching kids about different kinds of food and by preparing foods them in exciting new ways, he has transformed lunchtime into a fun-time. He generously shares his scrumptious recipe for a back-to-school salad.”
We’re pleased to share this recipe from Chef Tim for making use of some of the little helping hands in your home.
Ingredients
• 1/3 Cup olive oil
• 2 Tablespoon rice wine vinegar
• 1 Tablespoon lemon juice
• 1/2 Teaspoon maple syrup
• 1 Teaspoon basil, fresh chopped
• 1/2 Teaspoon kosher salt
• 6 Apples, small dice
• 1/2 Green & red peppers, seeded & julienne
• 1/2 Red onion, julienne
• 3 Zucchini, diced
Preparation
1. In a large bowl mix first the olive oil, rice wine vinegar, lemon juice, maple syrup, basil and kosher salt.
2. Add apples and toss well to coat. Add remaining ingredients, toss well.
3. Chill for 4 hours in refrigerator.
4. Serve in a large bowl with grilled grass-fed beef burgers or veggie burgers on brioche rolls. Yummy!
To learn more about the fine work of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To order an atrisanal rice wine vinegar from San Rafael, California go to: Yuzu Rice Vinegar
To order an outstanding maple syrup from Upstate New York go to: 100% Pure Organic Maple Syrup
August 21, 2008
A Daily Dose of Dark Chocolate is Good for You
Cocoa Fruit (photo by Sanjay Pindiyath, courtesy of morguefile.com)
A number of past studies have found that flavanol-rich cocoa products can improve cardiovascular health. A new study conducted by Boston researchers supports those earlier findings and has concluded that they boost blood flow in the brain and reduce the risk of dementia and stroke.
A report in Food Navigator says the lead author of the study, Farzaneh Sorond, wrote in the journal Neuropsychiatric Disease and Treatment, “To our knowledge, this is the first study to directly investigate the effect of both acute and short-term flavanol-rich cocoa (FRC) consumption on cerebral blood flow.”
The study was funded by Mars and Harold Schmitz, PhD, chief science officer at Mars is quoted as saying, "Though more research is needed, these findings raise the possibility that flavanol-rich cocoa products could be developed to help slow brain decline in older age."
We’ll be interested in the results of further studies, but for now we’re going to follow the advice we’ve given in the past: eat dark chocolate and drink red wine every day for a healthier and happier life!
If you’d like to read the Food Navigator article cited above go to: Cocoa flavanols may boost blood flow in the brain
If you’d like to try some fantastic chocolate from Theo in Seattle, our favorite chocolate maker, click on any of the following:
Theo Organic Chocolate Confections
Organic Chocolate from Ghana's Cacao
Organic Chocolate from the Ivory Coast's Cacao
Organic Bread & Chocolate Bars
If you'd like to order some spectacular, all-natural, chocolate sauces from Maine go to any of the following:
Robin's Original Chocolate Sauce
Tropical Dark Chocolate Sauce
Blueberry Chocolate Sauce
Ginger Pear Chocolate Sauce
Orange Spice Chocolate Sauce
Raspberry Chocolate Sauce
Robin's Fair Trade™ Variety Pack
Robin's Original Chocolate Sauces
If you'd like to try a handmade chocolate cheesecake so rich it's almost sinful go to: Triple Chocolate Cheesecake
If you'd like to try a wonderful Tex-Mex recipe calling for chocolate go to: Mole Sauce
August 20, 2008
Organic Food Sales Expected to See Slower Growth
Fresh Organic Onions (photo by missyredboots, courtesy of morguefile.com)
Consumers have been to turning to organic food and beverages as a healthier alternative for their families for many years now. According to some sources the annual rate of growth over past years has been an astonishing 24% or more.
Organics are expected to continue to grow in popularity, but at a slower rate. A report in USA Today says, “Sales of organic foods and beverages are expected to reach $24 billion this year, and average about 18% annual growth through 2010, says the Organic Trade Association.”
The slower growth is being attributed to a weak economy coupled with the higher cost of organics. Difficulty in finding new customers beyond the core buyers of organic food and beverages has also been given as a reason for slower growth, and there’s been increasing interest in buying locally grown foods even if they are not organic.
There seems little doubt that organics are here to stay as a major part of the specialty food market. The USA Today article points out that, “Almost 70% of U.S. shoppers bought something organic over a recent three-month period, says Laurie Demeritt, president of market researcher The Hartman Group.”
If you’d like to read the USA Today article cited above go to: Organic food sales feel the bite from sluggish economy
August 19, 2008
Chicago's Windy City Wine Festival
(photo courtesy of Windy City Wine Festival)
Epicurean Delights!
On Friday, September 5th and Saturday, September 6th, Chicago will become an epicurean’s delight when the Windy City Wine Festival brings in more than 250 fine wines from across the globe. Wine Seminars and cooking demonstrations will be conducted by Festival sponsors, exhibiting wineries, Chicago-area chefs and participating restaurants.
The Festival takes place at one of Chicago’s most lovely locales, Daley Bicentennial Plaza in Grant Park, located on Randolph Street, just over the Millennium Nridge. The Festival will run from 4:00 to 10:00 pm on Friday, and 3:00 to 10:00 pm on Saturday. A portion of the proceeds made at the Festival will be donated to the Grant Park Conservatory.
Live Music
As guests enjoy strolling through the park indulging their palates with outstanding wine varieties of the highest character, they’ll be serenaded by live jazz, blues and lite rock played by top local talent, including The Hearty Boys, Kim Massie, Dayna Malow and The Michael Heaton Band.
Fine Foods & a Global Selection of Wines
The Festival provides an opportunity to sample from more than 250 wines from around the world. Learn about new and exciting varieties from the experts in a relaxed festival setting. Participants can easily navigate their way throughout the park and make note of their favorite wines with the detailed map of the Festival vendors.
To complement the wine’s finish, many of the Chicago area’s finest restaurants will serve gourmet specialties. With the breathtaking vista of Lake Michigan’s shore and the Chicago skyline as the backdrop, the Windy City Wine Festival offers an event to remember not only for wine connoisseurs, but also interested new comers to the world of wine.
Tickets
Tickets are $25 in advance or $30 at the door. This ticket includes a souvenir wine glass, 10 tastings, with additional tastings available at 10 for $5, a Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment and the opportunity to purchase wine at a 10% Festival discount.
A Designated Driver ticket is also available for $15 per person and includes two non-alcoholic drinks, a Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment and a souvenir wine glass upon departure. Attendees under 21 are admitted for free when accompanied by a paid adult.
Tickets are $22.50 per person for groups of 15 or more if purchased in advance.
A $3.00 order processing/handling fee will be charged to each phone and online order.
Tickets can be purchased online at the Festival’s official web site: Windy City Wine Festival
Tickets can be purchased by phone at 847-382-1480. Tickets will be available for purchase on-site at Daley Bicentennial Plaza.
August 18, 2008
The World's Most Expensive Cup of Coffee is in Moscow
Coffee in Hokkaido, Japan (photo by Daniel T. Yara, courtesy of morguefile.com)
It’s another Monday and all over the world people will be reaching for a cup of coffee to help get a week of work off to a good start. MSNBC reports that people in Moscow will pay the most dearly for a caffeine lift, “$10.19, including service, according to a new survey.”
That’s quite a bit more than the $3.75 people will be paying in New York City, but if you want to do better still you can visit Buenos Aires where a cup goes for $2.03. The figures come from a survey conducted by the London office of U.S. consulting firm Mercer.
It’s not just the coffee that’s expensive in Moscow. An international newspaper costs $6.00. According to MSNBC, “In addition to purveying the world's most ruinous roast, Moscow topped Mercer's overall cost of living index for the third year in a row, finishing ahead of Tokyo and London.”
If you’d like to read the MSNBC article cited above go to: Moscow tops most expensive cup of coffee list
August 16, 2008
American Families Turn to Organic Milk
Dairy Cow (photo by Emily Roesly, courtesy of morguefile.com)
Have you been buying organic milk for your family? If you have, you’ve got plenty of company. The California Department of Food and Agriculture says sales of organic milk grew by almost 34% during the past year.
According to an article in HealthNews.com:
Organic milk has been found to be even healthier than traditional milk, and demand for organic brands has been on the rise. While many may be skeptical, a recent study conducted in Wales supports the increased benefits, including high content of conjugated linoleic acid, also known as CLA9, and higher levels of vitamin E, beta carotene, antioxidants, and the presence of more omega-3 fatty acids.Organic milk is produced by cows that are fed all-natural foods by grazing and eating fresh grass, forage, and clover. Non-organic farms are allowed to use pesticides and fertilizer for the growth of fodder, and feed hormones and antibiotics to their cows.
A number of separate studies have linked pesticides with Parkinson's Disease over the past several years. Antibiotics in food have been found to increase human resistance to medical treatment with antibiotics and many suspect the hormones administered to animals have led to an earlier onset of puberty in human females. We think those are very good reasons to buy organic milk for your family!
If you’d like to read the HealthNews.com article cited above go to: Organic Milk: A Better Alternative
August 15, 2008
Grilled Skirt Steak Sandwich with California Avocado & Blue Cheese
(Image courtesy of California Avocado Commission)
Our friends at the California Avocado Commission have come through one more time with a fitting recipe for America’s outdoor grills. They describe it as “is a must-have addition to your summer menu.”
Their sandwich recipe combines the hearty flavor of grilled steak with tomatoes and thyme leaves, ingredients common to many backyard gardens. The richness of fresh avocados and blue cheese will have you savoring every bite. Added to those elements are extra virgin olive oil and balsamic vinegar, which are among California’s most delicious specialty foods. The tasty mix includes a dash of spiciness, and gets served on a toasted baguette, making an unforgettable sandwich meant to be munched outdoors. Enjoy!
Ingredients for 4 Sandwiches
• 2 Skirt steaks (8 to 10 ounces each)
• 1 Medium, sweet yellow onion, cut in 1/4-inch slices
• 2 Small tomatoes, cut in 1/4-inch slices
• 2 Tablespoons canola oil
• Salt & freshly ground black pepper, to taste
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 2 Teaspoons chopped fresh thyme leaves
• 4 Pieces of baguette (6-inches in length), sliced in half lengthwise & lightly toasted
• *California Avocado Blue Cheese Spread (see make-ahead recipe below)
• ½ Ripe fresh California avocado, thinly sliced, for garnish
• 4 Fresh thyme sprigs, for garnish
• Cracked black pepper, for garnish
Preparation
1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
2. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
3. Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 minutes per side for rare. Allow steak to rest several minutes on a cutting board.
4. Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
5. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
6. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
7. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
8. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
California Avocado Blue Cheese Spread
Ingredients
• 2 Ripe fresh California Avocados, halved, seeded and peeled
• 4 Ounces Roquefort or similar blue cheese, room temperature
• 2 Tablespoons freshly squeezed lemon juice
• 4 Dashes hot sauce
• 1 Teaspoon freshly ground black pepper
• Salt, to taste
Preparation
1. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.
2. Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread, or other sandwiches.
Copyright Courtesy of California Avocado Commission
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
If you’d like to try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
If you'd like to purchase the award-winning hot sauces from Dave's Goumet go to: Great American Hot Sauce Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
August 14, 2008
A Victory for Artificial Hormone-Free Milk!
Dairy Cows in Vermont (photo by Tara, courtesy of morguefile.com)
Our friends Filmona and Sarah at Food & Water Watch have sent us the following good news:
We’re pleased to share that Monsanto, the maker of rBGH, announced yesterday that it will sell off its dairy hormone business! After years of trying to stifle consumer rejection of its artificial hormone, even Monsanto has now gotten the message: Consumers don't want rBGH in their milk.Thank you for all your efforts in advocating against the use of this harmful hormone! In the last year, you've helped stop rBGH-free labeling bans in seven states and encouraged Starbucks to go artificial hormone-free. Here's yet another victory for you to celebrate!
To learn more about Food & Water Watch and how you can ensure kids get rBGH-free milk in school lunches go to: Food & Water Watch: Take Action
August 13, 2008
L.A. Bans New Fast Food Places in Poor Neighborhoods
Sign in California (photo by Lysandra Nelson, courtesy of morguefile.com)
Is eating heavily processed fast food a matter of personal choice? Or is an unhealthy diet linked to obesity a matter of public concern?
With a third of American schoolchildren overweight or obese several local governments have decided that fast food is a threat to public health. Some cities have banned trans fats and New York City now requires that calorie counts be posted on menus. Now the City of Los Angeles has placed a one-year moratorium on the opening of new fast food restaurants in some of the city’s poorest neighborhoods.
An article in the New York Times explains,
The councilwoman behind the moratorium, Jan Perry, says its intent is not to crush food choices, but to encourage variety and give residents more nutritious options. Making healthy decisions about food is difficult when people have small incomes, the grocery store is five miles away and a $1 cheeseburger is right around the corner, she and supporters of the ban say.
There are those that worry about how fast food is defined under the ban on new openings. They fear that healthy food that can be served quickly will be shut out along with the food laden with unhealthy fats and comprised of empty calories.
If you’d like to read the New York Times article cited above go to: Los Angeles Stages a Fast Food Intervention
August 12, 2008
Pure Kona Coffee a Family Tradition Since 1850
At Hawaii’s Greenwell Farms family tradition is as rich as the 100% Kona Coffee they grow. The legacy began in 1850 when Henry Nicholas Greenwell left England & first set foot on the fertile soil of rural Kona. Together with his wife, Elizabeth, Henry spent the next 40 years farming, ranching & perfecting his Kona Coffee, soon exporting it to Europe & the Americas. In 1873, the President of the Kaiser's Exposition awarded the Greenwells a "Recognition Diploma" for their Kona Coffee at the World’s Fair in Vienna, Austria.
Today, Greenwell Farms is situated adjacent to the ancestral home of Henry & Elizabeth, which is now occupied by the Kona Historical Society & Museum. The operation is managed by members of the founding family, Tom and Jennifer Greenwell. Greenwell Farms grows its own coffee on 150 acres of the most productive land in the Kona District & purchases coffee cherry from specially selected farmers within the Kona region. Everything about the excellence that is the Greenwell's Kona Coffee can be traced back to the high standards set back in 1850.
Because of the rarity of Kona Coffee some retailers sell Kona Blends, which can be misleading to the consumer. These blends are not a combination of different Kona coffees; they usually contain only 10% Kona Coffee & 90% cheaper imported beans. Producing 100% pure Kona Coffee remains a proud tradition of Greenwell Farms after more than 150 years.
Greenwell’s pure Kona Coffee gets roasted to perfection at Kaffe Magnum Opus. Founder & President Bob Johnson and his team have shown an absolute dedication to providing the highest quality & freshest coffee in America. Bob unconditionally guarantees coffee crafted by Kaffe Magnum Opus.
If you'd like to purchase 100% Kona from Greenwell Farms & roasted by Kaffe Magnum Opus go to: Hawaiian Kona Coffee
August 11, 2008
Eating Non-Fried Fish Linked to Healthy Minds
Tuna Sushi (photo by Michael Connors, courtesy of morguefile.com)
There’s some old folk wisdom that fish is brain food and today’s scientists continue to find evidence supporting that belief.
An article published by CBS News reports that researchers “have found that older adults whose diets include three or more weekly helpings of baked or broiled tuna and other fish high in omega-3 fatty acids are less likely to develop ‘silent’ brain lesions that can lead to cognitive decline and vascular stroke.”
The research was conducted by the University of Kuopio in Finland and the results have been published in Neurology. The University’s Jyrki Virtanen, PhD, RD, is quoted by CBS News as a saying, “"While eating tuna and other types of fish seems to help protect against memory loss and stroke, these results were not found in people who regularly ate fried fish."
Besides tuna, commonly available fish that are rich in omega-3 fatty acids include salmon, mackerel, herring, sardines, and anchovies.
If you’d like to read the CBS News article cited above go to: Fish May Boost Memory, Prevent Stroke
August 09, 2008
Conserve America's Farmland & Protect Local Foods
Soil-Saving Farming in Pennsylvania (photo by Scott Bauer, courtesy of USDA)
Our friends at American Farmland Trust have alerted us that elected leaders in Washington are looking to “cut conservation funding for the upcoming year through the appropriations process—undermining important gains achieved in the 2008 Farm Bill.”
According to the message we received from AFT:
Cuts are proposed for several conservation programs including the Environmental Quality Incentives Program, the Farmland Protection Program and the Chesapeake Bay Watershed Program. These programs provide important funds for the environment to assist farmers and ranchers in applying conservation measures on their land. In addition, cuts are proposed to funds that supply fresh fruits and vegetables for school lunch programs and assistance to fruit and vegetable growers.
The folks at AFT are asking Americans to tell Congress to help farmers keep our water clean and provide fresh, local foods.
To send that message to your elected officials go to: Take Action Now!
August 08, 2008
Striped Bass Salad in Lettuce Cups
(image courtesy of New Asian Cuisine)
Grilling fresh fish in Summer is a healthy way to keep the cooking outdoors in warm weather. It can also make for a delicious and attractive meal to present to your guests you’ve got a recipe like the one that just arrived from our friends Wendy Chan & Grace Niwa of New Asian Cuisine. They’ve always got interesting news for us in their online newsletter, but this recipe from Chef Jet Tila inspired us to hurry to the fish store to purchase some striped bass for weekend grilling.
Chef Jet Tila is a nationally renowned chef of Asian cuisine. He is known across the country for his skill, enthusiasm, expertise, and knowledge of Asian regional food, with main emphasis on Thailand, China, Japan, Vietnam, Singapore, Korea and India. He can be heard regularly on KCRW's (NPR) "Good Food" program with Evan Kleiman and will be hosting his own Television show starting in late 2008 called "Chasing the Yum" on the Veria Network.
We think you’ll find this recipe fairly simple to prepare, yet full of spicy Asian flavors and quite healthy too!
Ingredients for 6 Servings
• 2 Pounds grilled striped bass
• Salt and pepper
• 1 Tablespoon tamarind paste
• 1 Tablespoon vegetable oil
• 3 to 4 Garlic cloves, minced
• 1 Large shallot, sliced
• ½ Red onion, thin sliced
• ½ Cup mint leaf
• 1 to 2 Teaspoon Thai chili powder
• 4 Tablespoon fresh lime juice
• 4 Tablespoon fish sauce
• 1-2 Tablespoon palm sugar or granulated sugar
• 3 to 4 Green onions, chopped
• 2 Tablespoons roasted rice powder
• Boston lettuce
Preparation
1. Season fish inside and out. Bake at 350 until cooked through or Grill until cooked through. Flake fish meat off the bone into a bowl.
2. Add tamarind paste to fish meat and let stand for 15 minutes.
3. Heat a small pan to medium an add oil. Sauté garlic and shallot until translucent.
4. Add the fish to the pan, stir-fry until for 30 seconds. Add fish sauce, lime, palm sugar, and chili powder. Cook for an additional 30 seconds.
5. Add mint, onion, and roasted rice powder. Cook until mint is wilted.
6. Serve by spooning 3 to 4 tablespoons onto a small lettuce leaf.
If you’d like to subscribe to the New Asian Cuisine eNewsletter go to: The NAC Newsletter
If you like to visit the web site of the creator of the recipe above go to: Chef Jet Tila
August 07, 2008
Blind Taste Tests Find Grass-Fed Beef is Just Fine
Cows in the Garden (photo by Christine, courtesy of morguefile.com)
There are plenty of good reasons to prefer grass-fed beef from family farms over the corn-fed beef of factory farms. One simple health benefit is the increased omega-3 fat content in grass-fed beef. The Union of Concerned Scientists reports that the risks of eating corn-fed beef from major farms are both medical and environmental:
While cattle on pasture rarely get sick, those confined to feedlots and fed grain are prone to disease and most feedlot operators routinely feed antibiotics to prevent illness and to accelerate growth. This, in turn, increases the risk of antibiotic resistance in humans. In addition, air and water pollution stemming from dust and mountains of feedlot manure, and the many fertilizers and pesticides used in grain production, exact a heavy toll on the environment and the health of farmers, farm workers, and nearby residents.
What about the flavor of free-roaming beef raised on grass? A new study indicates that consumers are just fine with the taste grass-fed beef. Penn State College of Agricultural Sciences researchers conducted blind taste tests. An article in the trade publication Meat & Poultry quotes John Comerford, associate professor of dairy and animal science, as saying:
Not surprisingly, we found finishing productive, healthy cattle on good pastures and stored forages for at least 120 days is far more important to consumer acceptance of the product than cattle's frame size or how fat the animals are.
If you’d like to read the Meat & Poultry article cited above go to: Consumers 'OK' with grass-fed beef: study
To visit the UCS web site go to: Union of Concerned Scientists
If you’d like to purchase the safest & finest Red Angus Organic Beef we’ve been able to find click on the following: Red Angus Steaks
August 06, 2008
Ads Make Junk Food Sound Healthy for Kids
Sugary Cereal (photo by Darren Hester, courtesy of morguefile.com)
A few months back we wrote that the Center for Science in the Public Interest found that an overwhelming majority of Saturday morning television ads aimed at American children were pitching unhealthy foods.
According to a report on the study by CBS News, “Ninety-one percent (91%) of food advertisements were for foods or beverages high in fat, sodium, or added sugars or were low in nutrients.”
We live in a global age and the shameless marketing of junk food to children is not limited to the United States. The Sidney Morning Herald of Australia reports:
More than half the television advertisements that contain nutrition claims for food promote junk food, research by the NSW Centre for Overweight and Obesity has found after studying 714 hours of Sydney TV broadcasts.The unhealthy foods most advertised for nutritional value were high-sugar, low-fibre breakfast cereals, battered meat, high-fat frozen meals, cakes, muffins, biscuits, pies and snacks such as chips, popcorn and sugar-coated nuts.
Sugary breakfast cereals that offer loads of empty calories but little nutritional benefit particularly stand out because marketers are targeting children with their misleading ads.
If you’d like to read the article in The Sidney Morning Herald cited above go to: Ads turn junk into health food
August 05, 2008
Obese Nation?
Fast Food Burgers (© Thomas Langlands | Dreamstime.com)
According to the Centers for Disease Control, 15% of American adults ranging in age from 20 to 74 were obese by 1980. By 2007, the number of adults in that age range who were obese had more than doubled to exceed 30%.
The metrics above were cited in a New York Times article linking the unhealthy weight gains of many American adults with significant increases in the amount of food being eaten in the U.S. The article says that in 1970, “the average American ate about 16.4 pounds of food a week, or 2.3 pounds daily. By 2006, the average intake grew by an additional 1.8 pounds a week.”
The Times article goes on to say, “that's an extra half pound of fat weekly - mostly from oils and shortening. That doesn't count the fat in the extra quarter pound of meat Americans now eat every seven days.”
Compounding the effects of unhealthy diets is the fact that more than 60% of American men and women do not get enough physical activity to provide health benefits.
Considering that many Americans have increased the amount of food they eat, refrained from meaningful physical activity, and continue making heavily processed foods full of fat and empty calories a part of their daily diet, it’s sad but not surprising that so many are now suffering ill health.
If you’d like to read the New York Times article cited above go to: