Organic Farm (photo by Tana Butler, courtesy of morgueFile.com)
Most Americans would like to know whether they are eating GMO foods. A recent poll by CBS said that 87% of Americans want labeling and that 57% would not buy foods with GMO.
Written by Steven Yellin
This is a story that affects everyone, every day. It is about the food we eat and the uncontrolled experiment biotech companies are conducting on us. They have done a marvelous job in convincing us that GMO foods are safe, but are they?
You may not have thought twice about the food you ate today that contained GMO's, (that is part of the problem because there is no labeling of them!), but if you dig just a little under the surface, you may become more cautious about consuming foods that contain GMO products and more cautious about letting your children eat these foods.
More GMO Food Coming Soon
The U.S. Food and Drug Administration (FDA) has just announced its favorable decisions in producing genetically engineered salmon and GMO alfalfa, but three months ago a federal judge in California revoked the government's approval of genetically altered sugar beets until regulators complete a more thorough review of how scientifically engineered crops affect other foods.
Consider the following facts:
• 75% of all processed foods contain genetically modified products.
• 91% of all corn, 85% of all soybean 88% of all cotton, and 95% of all sugar beets grown in the US are GMO produced.
The GMO issue affects everyone in America. No company has the right to place ingredients in our food without us knowing what they are, especially with scientific evidence indicating that they may cause us harm.
Some Very Worrisome Science
A recent 2-year study by the Russian Academy of Science, the equivalent of the National Institutes of Health in the U.S., showed that 3rd generation off-spring of hamsters that were fed GMO food were virtually sterile, had a 25% higher death rate than the control groups and were growing hair in their mouths. This study will be published this summer.
Dr. Airpaud Pusztai at the prestigious Rowett Food Institute of Scotland, a part of the University of Aberdeen, is considered to be one of the world's foremost experts on plant lectins and author of 270 papers and three books on the subject, A study conducted by him showed that GMO potatoes induced intestine damage, harm to the immune system and organ damage to rats. After he concluded his research Dr. Pusztai went on national television in the U.K. and said he would not eat GMO foods. He subsequently was fired from the university and his research was ridiculed.
The Revolving Door
According to Andrew Kimbrell, director of the Center for Food Safety, there has been a revolving door between the biotech companies producing GMO food and the FDA, which approves these foods. In Kimbrell's book, “Your Right to Know, Genetic Engineering and the Secret Changes in Your Food”, he writes about how Michael Taylor went directly from working as an attorney on Monsanto's behalf to becoming the FDA's deputy commissioner for food policy. Under his watch, rBGH (a GMO growth hormone for cows) was approved and studies indicating that rBGH posed health risks were virtually ignored. Eventually, large companies, including Walmart, banned it from their own brands of milk.
There are dozens of other individuals like Taylor, that alternate working for biotech companies and holding high positions in the FDA and other federal agencies pushing through GMO products without thoroughly evaluating their health risks. These officials regularly ignore warnings from scientists within the FDA that caution about placing GMO foods in our food chain without more testing.
Americans Want to Know What is in Their Food
Most Americans would like to know whether they are eating GMO foods. A recent poll by CBS said that 87% of Americans want labeling and that 57% would not buy foods with GMO. More that 30 countries have mandatory labeling of GMO's, including all the European Union countries, Japan, Korea, Australia and New Zealand. Why don't we?
The biotech companies have done an excellent job of creating the impression that GMO foods are safe, while ignoring the warning of leading scientists, including many in the FDA, that question their safety and are pushing for more testing before they are introduced into the food chain.
Why is it that our government requires very serious long term tests for safety in drugs we take, and yet doesn't seem concerned about fundamental changes in the foods that we and our children eat each day?
This is a story that needs to be told to everyone.
To learn more about GMO foods, go to: The Organic & Non-GMO Report
To learn more about an excellent book on the topic from author Jeffrey M. Smith, go to: Genetic Roulette
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The White House (photo by Dr. Steven L. Berg, courtesy of morgueFile.com)
“I am a success today because I had a friend who believed in me and I didn't have the heart to let him down...” - Abraham Lincoln
“A little rebellion now and then... is a medicine necessary for the sound health of government.” - Thomas Jefferson
“If I had eight hours to chop down a tree, I'd spend six hours sharpening my ax.”
- Abraham Lincoln
“I would rather be exposed to the inconveniences attending too much liberty than to those attending too small a degree of it.” - Thomas Jefferson
Skanking Rude Boy (© Vanwick | Dreamstime.com)
Originally from a town near Blackpool, England, our old friend Gary Regan has always exhibited the unfailing politeness and good humor for which the English are known. So we were a little surprised to see our master mixologist and spirits expert come up with a new cocktail recipe to which he ascribed the name Rude Boy.
Nothing to fear, Gary isn’t advocating poor behavior. He tells us rude boys were originally street gangs in Jamaica, but the name came to be adopted by young Londoners who were supporters of ska and reggae music. To signal their support they liked to exhibit black and white checks as a symbol of racial unity, wear suits, and sport porkpie hats. A favorite band was The Specials, who scored a big hit in the U.K. with “Free Nelson Mandela.” They liked to skank, a dance done to ska music. Thankfully, they didn’t adopt the violent or criminal ways of the earlier rude boys of Jamaica.
So Gary’s new concoction can be fittingly used to toast racial harmony, lively dancing, and having fun with fashion. Cheers!
Ingredients for 1 Serving
• 1 1/2 ounces Don Julio or other blanco tequila
• 1/2 ounce green Chartreuse
• Pinch of cayenne pepper, for garnish
Preparation
1. Place all ingredients, except the cayenne, in a mixing glass. Add ice and stir for about 15 seconds. Strain into a chilled sherry copita glass.
2. Sprinkle a little cayenne pepper on top.
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’s web site and sign up for their very witty newsletter go to: Ardent Spirits
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Avocado Garden Stir Fry (©Image courtesy of California Avocado Commission)
Doable and delicious is a pretty good description of this stir fry recipe. It came to us from our friends at the California Avocado Commission and should be well within the skills of almost every home cook.
The recipe calls for a lovely mix of veggies, but we adjust it based on seasonality. As long as you employ fresh, local make produce you and your guests will not be disappointed. Organic chicken is best, but chicken raised without antibiotics will do nicely. We like to use white balsamic vinegar to allow the natural colors of the fresh produce to shine through.
Since it takes only about 50 minutes to make from start to finish it makes for an excellent family meal on a week night and some of the preparation can be accomplished by little helpers. The dish is loaded with essential nutrients with only 600 calories per serving.
Avocado Garden Stir Fry
Ingredients for 4 Servings
• 1½ Tablespoons white balsamic dressing
• 2 Teaspoons dried tarragon leaves crushed, divided
• ½ Pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 Tablespoon organic canola oil
• 2 Leeks, white part only, thinly sliced and made into rings
• 3 Cloves garlic, thinly sliced
• 3 Japanese eggplants, sliced into 1/2-inch thick rounds
• 1 (8-oz.) package *crimini mushrooms, sliced
• 1 Red bell pepper, cut into 1/2-inch wide strips and halved
• 1 Orange bell pepper, cut into 1/2-inch wide strips and halved
• ½ Teaspoon salt
• ½ Teaspoon ground black pepper
• ½ Teaspoon red pepper flakes
• 1 Cup broccoli florets
• ¼ Pound pea pods, ends trimmed
• 2 Tablespoon raw honey
• 2 Ripe, Fresh California avocados, peeled, seeded and cut into 1-inch cubes
• 3 Cups cooked brown rice
*Crimini mushrooms also can be found at grocery stores under the name baby bellas or browns.
Preparation
1. In a medium bowl, combine salad dressing and 1 tsp. tarragon. Add chicken, stirring to coat. Marinate for 10 minutes.
2. Heat a 12-inch skillet with cover over high heat until hot. Add chicken and stir-fry until no longer pink inside. Remove chicken from pan and set aside.
3. In the same skillet, heat oil until hot. Add leeks and garlic. Stir-fry for 2 minutes. Add eggplant, mushrooms and bell peppers. Season with salt, pepper, red pepper flakes and 1/2 tsp. tarragon. Stir-fry for 2 minutes. Cover and steam for 2 minutes.
4. Stir in broccoli, pea pods, honey and remaining 1/2 tsp. tarragon. Cover and cook for 2 minutes.
5. Stir in avocados and cooked chicken.
6. Serve over brown rice.
*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.
Nutrition Information Per Serving (based on a diet of 2,000 calories per day)
Nutrition Information Per Serving: Calories 600; Total Fat 22 g (Sat 2.5 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 35 mg; Sodium 410 mg; Potassium 1893 mg; Total Carbohydrates 83 g; Dietary Fiber 23 g; Total Sugars 22 g; Protein 26 g; Vitamin A 2273 (IU); Vitamin C 90 mg; Calcium 125 mg; Iron 4 mg; Vitamin D 0 (IU); Folate 216 mcg; Omega 3 Fatty Acid 0.6 g
% Daily Value*: Vitamin A 45%; Vitamin C 150%; Calcium 15%; Iron 25%
Copyright Courtesy of California Avocado Commission
To learn more about an exquisitely crafted white balsamic vinegar, go to: O White Balsamic Vinegar
To have a look at one of the country’s best artisanal raw honeys, go to: Spring Clover Liquid Honey
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Jersey Dairy Cows (©photo by Emily Roesly, courtesy of morgueFile.com)
"We believe all food can be produced safely, including raw milk." - Tim Wrightman
A state assembly panel recently approved a measure sponsored by Assemblywoman Connie Wagner to aid New Jersey farmers by allowing them to sell raw milk. The neighboring states of Pennsylvania and New York already allow the sale of raw milk.
Many medical professionals and nutritionists have concluded that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk, while foodies around the world have long appreciated the rich flavor of artisanal cheeses crafted with raw milk.
Family Farms Face Unhealthy Competition
A previous post on American Feast's Sustainable Food Blog explained further about what is at stake:
Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.
Of course, people around the globe have been safely consuming raw milk and handcrafted cheeses for thousands of years.
Thistle Hill's John & Janine Putnam (©photo courtesy of Thistle Hill Farm, VT)
According to the nonprofit Farm-to-Consumer Legal Defense Fund:
The bill (A-743) would create a permit program through the New Jersey Department of Agriculture to allow for the sale of raw milk in New Jersey. The legislation would require the testing of cows intended to be used for the production of raw milk, with ongoing testing as necessary. The permit holder would also be required to conduct tests to measure the levels of certain bacteria and pathogens in the raw milk produced. The bill also stipulates that no growth hormones can be used in the process of producing raw milk.
Safe & Nutritious
Food safety and optimal nutrition aren’t mutually exclusive goals according to organic farming legend, Tim Wightman. A farming expert of 35 years, Wightman teaches dairy farmers to reach well beyond conventional food safety goals. He mentors farmers in low-tech yet high quality approaches to production of intrinsically safe and optimally nutritious raw milk.
A modern pioneer of the cowshare/herdshare concept, Mr. Wightman now serves as president of the Farm-to-Consumer Foundation. The educational nonprofit aims to equip farmers and consumers with safety advice on raw dairy products via conferences, tele-seminars and printed materials.
Free Handbook & DVD Now Available Online
The Foundation now provides two of Mr. Wightman's educational tools to the public free of charge. These free resources include online copies of Raw Milk Production Handbook and a micro dairy farm educational DVD, Chore Time. Both are available at: Farm to Consumer Foundation
"We believe all food can be produced safely, including raw milk," says Mr. Wightman.
"These materials are the starting point for a collaborative effort to develop 'best practices' to guide dairy farms working to meet the rising demand for raw milk from pasture-raised cows, whether the legal framework is loose (as with voluntary farm-to-consumer standards for cow shares) or more formal (as with larger scale retail sales)."
Steve Bemis, attorney and Farm-to-Consumer Foundation board member, asserts that these free resources are an important step in building a working relationship on raw dairy safety issues.
Mr. Bemis explains, "In many cases, academic and government entities will not (for policy and ethical reasons) link to resources that are for sale; so, by providing these 'freeware' resources, we hope to encourage links from others' websites, and thereby engage a broader audience.”
There are currently 15 states that allow farmers to sell raw milk directly to consumers, while 10 states allow the sale of raw milk in retail stores.
About Farm-to-Consumer Legal Defense Fund
The Farm-to-Consumer Legal Defense Fund is a 501 (c) (4) non-profit organization made up of farmers and consumers joining together and pooling resources to:
• Protect the constitutional right of the nation’s family farms to provide processed and unprocessed farm foods directly to consumers through any legal means.
• Protect the constitutional right of consumers to obtain unprocessed and processed farm foods directly from family farms.
• Protect the nation’s family farms from harassment by federal, state, and local government interference with food production and on-farm food processing.
To learn more about the organization's work, go to: Farm-to-Consumer Legal Defense Fund
Pleasant Ridge Reserve
To view a selection of fine American cheeses go to: Artisanal & Crafted Cheeses
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Roses & Candy (©photo by Ladyheart, courtesy of morgueFile.com)
"Love looks not with the eyes, but with the mind; and therefore is winged Cupid painted blind." - William Shakespeare
"I love those who yearn for the impossible." - Johann Wolfgang von Goethe
Love Potion (©photos courtesy of Ultimat Vodka)
Sipping this pretty and sweet Love Potion with your Valentine will get a romantic evening off to a lovely beginning. It will induce a warm glow, but it is light enough to serve as a relaxing prelude to a candlelit dinner for two.
The recipe calls for a beautifully crafted, exceptionally high-quality spirit. Hundreds of vodkas are introduced each year, but only Ultimat vodka is created through a distillation of wheat, rye and potato. Its unique combination of the two grains and potato give the ultra-premium spirit a subtle taste, smooth texture, and rich complexity.
Ultimat is produced in Poland, where the 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 the generations by local craftsmen and our friends at Ultimat Vodka have put it to very good use.
Love Potion Cocktail
Ingredients for 1 Drink
• 1½ Ounces Ultimat Vodka
• 2 Ounces Sprite
• Splash of Grenadine
• Cherry Garnish
Preparation
1. Moisten the rim of the glass with grenadine. Gently coat the rim with sugar.
2. Combine the vodka, Sprite, and a splash of grenadine in a shaker with ice.
3. Shake ingredients with ice and pour into a cocktail glass.
4. Garnish with cherry.
5. Toast & kiss your sweetie!
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Virginia Pasture (©photo by Nightwind23, courtesy of morgueFile.com)
The current industrial agriculture is heavily dependant on petroleum. It will not be sustainable forever.
Great chefs have been saying it for a long time. When you dine on fresh food produced locally through natural methods you enjoy it when the flavors are their most vibrant and the nutritional value is at its peak.
Besides making for pleasurable dining, it’s nice to know that a meal of seasonal ingredients is also an eco-friendly choice. Giant agribusiness likes to point out that their industrial farming methods have provided the most abundant and affordable food on earth. But it is grown with petroleum-barsed fertilizers and travels well over 1,000 miles before reaching the family table. It is an oil dependent system and oil is both an environmental threat and a finite resource.
Have the Saudis Been Lying?
So what happens when oil inevitably becomes more scarce and the law of supply and demand causes its price to climb sharply? We may find out sooner than we imagined. It seems that among the diplomatic cables published by Wikileaks there is one from the U.S. consul general in Riyadh warning that the Saudi government may be overstating the size of its oil reserves by as much as 40%. If so, oil prices may begin climbing, and soon.
According to a report in the Manchester Guardian, the “Saudi energy industry…overstated its recoverable reserves to spur foreign investment.” If Saudi Arabia and its OPEC cartel partners cannot pump enough crude to keep prices down, the cost of oil could begin escalating in 2012. Consumers will face rising prices for home heating fuel, gasoline and the food that comes from an industrial agricultural system.
No Doomsday Theorist
The U.S. consul general cites a warning from a senior Saudi government oil executive, who “is no doomsday theorist. His pedigree, experience and outlook demand that his predictions be thoughtfully considered."
The implications are profound. Rising food costs were among the grievances that sparked the popular uprisings in Tunisia and Egypt. In the U.S., consumers devoting more of their household income to food and fuel will have less discretionary income to spend on other goods and services, stifling economic growth and increasing the country’s trade imbalance.
Is There a Silver Lining?
Maybe. The locally produced food sold at farmers markets could become more price competitive than ever. Home and community gardens could proliferate out of economic necessity. Millions of families could find themselves enjoying meals that are healthier and more delicious than ever.
To view the entire article from the Manchester Guardian cited above, go to: WikiLeaks cables: Saudi Arabia cannot pump enough oil to keep a lid on prices
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Kale (©photo by MissyRedBoots, courtesy of courtesy of morgueFile.com)
Editor's Note: Author Linda West Echhardt has been honored with both a James Beard award and a Julia Child Award, and earned a B.S. in nutrition at the University of Texas, and an M.F.A. in creative writing at San Francisco State University. She is widely respected for her commitment to helping everyone eat healthy with the most delicious food. We can't wait to visit her upcoming website!
Written by Linda West Eckhardt of the upcoming ‘Everybody Eats NEWS’
Last week, in my local grocery store, a smallish crowd had gathered around a table with free samples. Of course, I had to see what that was all about. Turned out to be dark greenish crisps made of kale, and sprinkled with hot and spicy stuff.
That sounded good, so I reached for the potato-chip-sized-bag to throw in my cart. But the price stopped me. $7.99. Were they kidding? When a bag of potato chips costs less than two bucks, could I justify spending eight for snacks?
I don’t think so. I don’t buy potato chips, why should I buy the pricey kale? Well, kale is healthy for one. Kale is one of the superfoods: loaded with vitamin C, vitamin C, beta carotene, iron, manganese, calcium and potassium.
Kale, along with the other brassicas (cabbage, Brussels sprouts, broccoli) helps the liver to neutralize potential carcinogens. What’s not to love?
Yes, I love kale braised, and tossed into winter soups, sautéed with sweet onions and garlic, but who knew it could be a snack. So, no I wasn’t willing to pay nearly eight bucks for 8 ounces of the dried crisps - I did find a recipe to make them at home. Here ya go.
Hail to the Kale Crisps
Ingredients for About 7 Cups
• 1 Large bunch kale (substitute collards, spinach or other sturdy dark leafy greens)
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon fresh lemon juice + grated zest of ½ lemon
• ¼ Cup grated Parmigiano Reggiano cheese
• ¼ Teaspoon (or to taste) cayenne pepper
• ½ Teaspoon sea salt
Preparation
1. Preheat the oven to 300˚F. with two racks in place in the middle and bottom positions. Cut stem from the kale, then cut the leaves in half, and then cut into 2-3-inch pieces. Place in a large bowl with oil, lemon juice and zest, and parmesan. Season with cayenne and salt.
2. Arrange leaves on 2 cookie sheets covered with parchment paper, single layer, (OK if leaves overlap a bit). Bake about 15-18 minutes, or until crisp. Check and remove the first ones to crisp, using tongs to move them to a parchment covered surface. Continue to bake until all crisps are – well – crisp.
3. Cool to room temperature then store in zip locks or cookie tins, up to a week. Yum.
1 cup Kale crisps yields about 80 calories, 6 grams fat, 3.5 grams carbohydrates, 2 grams fiber, 2 grams sugars, .25 gram protein, 3 grams salt
Check this nutritional readout against a bag of potato chips. You’ll be pleasantly surprised.
Linda West Eckhardt
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To learn more about a world class, hand-picked olive oil from Mendocino, California, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Beach Fun (photo by Nesstor4u2, courtesy of morgueFile.com)
“For nearly 50 years, McDonald’s has pumped billions into marketing campaigns targeting our kids – with devastating effects on children’s health.”
Save for Santa Claus, no icon is more recognized by our children than Ronald McDonald. This wouldn’t be so bad if he were bringing them gifts – but in reality he’s hooking them on unhealthy food for a lifetime.
As Judy Grant of Corporate Accountability International once put it, “Just as Joe Camel lured a generation of kids to cigarettes, Ronald McDonald is luring the next to meals that are unhappily high in salt, sugar, and fat.”
Local Action
Last week, local parents and health professionals took concerns about increasing rates of childhood diet related disease and junk food marketing to kids directly to James Lewis, owner of 14 McDonald’s franchises in the New York area.
Area residents delivered over 300 petition signatures at a local McDonald’s, calling on Lewis, given his influence within the corporation, to bring local concerns to McDonald’s executives.
“For nearly 50 years, McDonald’s has pumped billions into marketing campaigns targeting our kids – with devastating effects on children’s health,” said Organizer Jeff Gang of Corporate Accountability International.
“Franchise owners like James Lewis have a critical role to play in compelling the burger giant to stop the predatory marketing of junk food to our kids. Ronald deserves a break...and so do we!”
National in Scope
Similar events are occurring in Portland, OR, Burlington, VT, and Portsmouth, NH, directed at other franchise owners. The events come on the heels of the 2010 launch of Corporate Accountability International’s national Retire Ronald initiative that has helped reduce the hamburger-happy clown’s prominence in McDonald’s advertising campaigns.
Recent grassroots efforts have also helped set nutritional standards for toy giveaways in kids’ meals in San Francisco.
Junk Food Marketing is Hurting Our Kids
But McDonald’s and its competitors are continuing to find new and innovative means of hooking kids on unhealthy food, like tobacco marketers before them. The Yale Rudd Center for Food Policy and Obesity recently found that preschoolers and children viewed more McDonald’s television junk food marketing in 2009 than in 2007.
“As an expert, I have no doubt: aggressive junk food marketing to children should be stopped,” said Dr. Dyan Hes of Park Slope Pediatrics. She continued:
The industry knows that this marketing works. Health professionals like myself deal with the consequences of the marketing every day. Children are getting sick with diet-related conditions like diabetes at younger and younger ages. It breaks your heart and it's time for the industry leader to do its part.
Updated USDA guidelines, released this week, call the obesity epidemic "the greatest threat to public health in this century" and link fast food consumption with increased risk of obesity. Studies from a wide range of authorities including the Institutes of Medicine and the National Bureau of Economic Research have found that reducing junk food marketing to kids can have profound impacts on children’s health.
McDonald’s own voluntary marketing code, while ineffectual, also acknowledges the correlation between junk food marketing and children’s health and the need to change course.
What remains is for McDonald’s executives to act.
“As an owner of local stores, James Lewis interacts with parents and children in this community. He sees and understands the consequences of ad campaigns directed at children in ways McDonald’s executives don’t always,” said Nadine Hajjar, a local mother of two. “Today we’re encouraging James Lewis to work with us to be an advocate for local children by taking our concerns to Oak Brook.”
About Corporate Accountability International
For more than 30 years, Corporate Accountability International (formerly INFACT) has run hard-hitting and highly effective campaigns to save lives, protect public health, and preserve the environment. Its campaigns have compelled dramatic changes in corporate conduct, from curbing the life-threatening marketing of infant formula in the developing world to securing strong new global protections against the marketing of tobacco products to children.
To learn more about the organization working to protect our kids, go to: Corporate Accountability International
To view some of the previous posts on the topic, go to:
1. Junk Food Ads are Prevalent on TV Programs for Kids
2. Yale Study: TV Ads Contribute to Obesity in Children
3. Ads Make Junk Food Sound Healthy for Kids
4. Selling to Kids
5. Food Giants Still Marketing Junk Food to Kids
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Urquhart Castle beside Loch Ness (©photo by Chosfeldt, courtesy of morgueFile.com)
"Eating food that's in season means enjoying food at its peak in terms of flavour. It can also make a difference to the weekly shopping bill, as more abundant, in season food is often cheaper.”
Better flavor may be the best reason to eat fresh, local and seasonal food, but better nutrition, more affordable pricing, and sustainability are pretty good reasons as well. But, buying from a local, trusted farmer is not universally possible and many grocery stores offer few clues as to which items are in season.
Research carried out on behalf of the Scottish Government found that the majority of Scots are not aware what food is in season and when - as they have become accustomed to having all the meat, fish, fruit and vegetables they want, all year round.
Peak Flavour & Often Cheaper
Rural Affairs Secretary Richard Lochhead said, "Scotland's seasonal larder offers a fantastic array of fresh produce. This was demonstrated on the global stage last week when the international culinary contest in Lyon, the Bocuse d'Or, selected Scotch Lamb and seafood as its key ingredients.”
Last Thursday, Mr. Lochhead joined top chefs for an in season cooking challenge in Edinburgh to launch the Eat in Season campaign. The challenge tested the chefs' cooking skills by challenging them to cook up a delicious meal in five minutes, using five in season ingredients.
"Eating food that's in season means enjoying food at its peak in terms of flavour. It can also make a difference to the weekly shopping bill, as more abundant, in season food is often cheaper,” said Mr. Lochhead.
The Sustainable Choice
Increased awareness that it is a better choice to buy and consume fresh and in season food will not only support Scotland's economy, but contribute towards a healthier population and a greener, more environmentally sustainable country.
Mr. Lochhead said, "I'm sure that as Scots become more aware of what's in season they will see how easy it is to incorporate tasty and seasonal produce into their everyday lives."
To learn more about seasonal eating in Scotland, go to: Cook Scotland, Eat in Season
To view a previous post on the topic, go to: Going Organic in Scotland
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Gary & Ueno-San of Tokyo's Bar High Five (photo courtesy of Gary Regan)
As he has demonstrated so many times, our globe trekking friend Gary Regan is ever prepared to travel far and wide in search of new adventures in mixology. Expert in all things to do with spirits, he’s just returned from a trip to Tokyo, and been good enough to share this recipe for a cocktail he came up with while on a bar crawl in the venerable city.
We’ve had our share of pleasant encounters with great whiskeys from the U.S., Canada, Scotland and Ireland, but must admit to a fair amount of ignorance when it comes to Japan’s finely crafted versions of the same. Thank goodness we have for our peripatetic friend to let us know what we’ve been missing.
Gary’s new creation calls for Yamazaki Single Malt 18-Year-Old Whisky, a full-bodied whisky with spicy cherry-like tones. The toffee aromatics of this copper-gold colored whisky offer a pleasant, long, dry finish. Its unique quality and distinct taste comes from having been aged in casks of three different kinds of oaks, American, Spanish and Japanese.
Tokyo Sunset
Ingredients for 1 Drink
• 2½ Ounces Yamazaki 18-year-old single malt whiskey
• ¼ Ounce Laphroaig single malt scotch
• ¾ Ounce sweet vermouth
• ¾ Ounce Green Chartreuse
• 1 Flamed orange zest, as garnish
Preparation
Rinse a chilled wine glass with the Laphroaig. Stir the remaining ingredients over ice and strain into the rinsed glass. Add the garnish.
To view all the cocktail recipes on the American Feast website just scroll down after you go to: American Feast's Cocktail Collection
To learn more about the base spirit in Gary’s recipe, go to: Yamazaki Single Malt Whiskeys
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
To visit Gar’s wonderful web site and sign up for his very witty newsletter, go to: Ardent Spirits
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Healthy, Free-Range Chickens (photo by Digiology, courtesy of morgueFile.com)
Editor's Note: Mark Keating was hired on April 11, 2010 to draft livestock production standards and contribute to overall standard development for the USDA National Organic Program (NOP). He brought more than twenty years experience in the field including service as a farm worker, food processor and distributor, county extension agent, grassroots activist, civil servant, university lecturer and journalist. Keating previously worked for the NOP between 1999 and 2002 and was part of the team that won the USA’s prestigious Group Honor Award for finalizing the NOP standards in 2000. No public citizen or USDA colleague objected to his conduct during his return to the NOP. The USDA summarily fired him on November 23, 2010.
Written by Mark D. Keating
At its core, my firing was standard Washington, DC fare: if you can't beat them, destroy them. Power in Washington descends from the pyramid and those of senior rank are entitled to squash those beneath. So powerful is Washington's faith in the pyramid that the person at the pinnacle – the President – is authorized to blow up the planet. So when my presence at the USDA National Organic Program (NOP) became offensive to Departmental leadership, it was standard procedure to set me up and railroad me out the door.
While this plot line is archetypal, the cast of characters will be novel to most audiences. Was it corporate agribusiness targeting an organic stalwart? No - I was much too low lying fruit to merit targeting. Was it bureaucratic bullies ridding their sandbox of a free thinker? No - when the White House cares about an issue as the Obama Administration does about organic agriculture, it calls the shots, not the bureaucrats. My firing was the voice of politically correct organic certification vested in that Executive Branch ostracizing its problem child (problem parent, really), organic agriculture.
Sir Albert & His Sisters
We'll need to highlight a key distinction for the story to come into focus. Organic agriculture involves all the funky, cosmic properties that a biologically active soil imparts to food and the benefits that redound to nature when farming is integrated into the local ecology. These principles were first articulated by Sir Albert Howard and his first and second wives, Gabrielle and Louise (sisters, no less) during the first half of the twentieth century. Supported by three decades of renown field research, the Howards established that the only effective and enduring system of agriculture is one modeled on the principles of Mother Earth. They were adamant that organic systems must incorporate animals, if not as active participants, then through use of their manure as the basis for fertility. The Howards also demonstrated that healthy soils lead to healthy plants including grasses, which lead to healthy animals, which result in healthy humans or, as our own mothers told us, we are what we eat.
By contrast, organic certification is a federally operated, process verification program loosely based on a subset of organic agricultural practices. For example, organic crop standards tend to support biologically rich soils and organically raised livestock consume a far more natural diet than do conventionally raised animals. However, many foundational principles in organic certification are inherently incompatible with natural systems. Mother Nature's garden never looks like the organic agribusiness farms in the Salinas Valley, nor would She insist that the omnivorous chicken be raised as a vegetarian with a synthetic protein supplement. USDA organic certification standards sanction these conditions and many others that compromise the inherent vitality of organic agriculture. Still, organic certification of raw agricultural products has provided generally limited yet meaningful differentiation during both its previous private sector incarnation and under the current guidance (thumb) of USDA.
USDA Embraces Organic Certification
While the deck at USDA and on Capitol Hill remains heavily stacked in favor of industrial agriculture (concentration of production, increased dependence on energy and technology including genetic engineering and global markets), there is now a glimmer of recognition that alternative agriculture production and marketing have merit. Check out the 2008 Farm Bill: it did not take away industrial agriculture's subsidies, but it does contain many excellent if modestly funded programs to support organic certification, direct marketing and local food systems. In particular, USDA is now ready to accept, even embrace organic certification. This is safe because organic agribusiness is not dissimilar to industrial agribusiness: concentrated, large scale production systems feeding into heavily processed, shelf stable convenience foods including homogenized and pasteurized dairy products distributed through chain retailers to worldwide markets.
However, USDA is definitely not willing to embrace or even acknowledge organic agriculture. Doing so remains too threatening to the hundreds of billions of dollars in annual sales generated by industrial agribusiness. USDA denies the fundamental principle of organic agriculture which is that the manner in which a food is raised and handled is determinative of its nutritional and flavor properties. This isn't hard to prove – crack open an egg from a scavenging free range chicken and compare it with an egg from the horribly abused battery cage hen. Then fry them up (lard works wonderfully!) and you can't miss the difference – unless USDA pays your salary. Then you are not allowed to see the difference. So like the old commercial with the “parts is parts” punchline, USDA maintains that all foods are essentially equivalent.
Organic certification is an especially useful tool for supporting this fallacy because it generates a lot of analogue processed foods like organic crackers and soda and soy ice cream and tv dinners that aren't especially different. This is better than trying to make the case in comparison to the bounty of organic agriculture ~ you can't put it in your mouth without knowing it's better for you and the planet (Be sure to give thanks!)
Why Was I Fired?
How does this relate to my firing? I am a huge believer (worshiper) of organic agriculture who respects organic certification as one of many useful tools for making smart choices about food. USDA is currently smiling upon organic certification but staunchly rejects organic agriculture. At no time, nor in any manner did I attempt to supersede USDA dogma with my personal perspective. I was a mid-level regulatory writer who knew that the decisions would be made about five pay grades above my station. I was cool with that and writing intelligent organic standards is no sell out – we need good organic standards. But people who know me will tell you that I don't/can't/won't play the emperor's new clothes. Once my cards were on the table (where I always keep them), I had to be fired as an existential threat to the party line. This is the inevitable consequence when those at the top of the pyramid think they are too busy and too smart to have the time or inclination to learn from the grunts below!
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Tangerine Tomatoes (©photo by Betty Burri, courtesy of USDA)
There’s ample evidence that the food with the best flavor and greatest nutritional value is that which is sustainably produced, as great chefs and dedicated foodies alike can attest. Heirloom tomatoes provide a good illustration, as anyone who has had the pleasure of enjoying them well knows. By comparison, their conventionally-produced, red cousins offer little to please the palate.
Scientists at the U.S. Department of Agriculture (USDA) have come up with evidence that the tangerine tomato, a sweet-flavored heirloom variety, might be a better source of a powerful antioxidant called lycopene. So says chemist Betty J. Burri, based at the Agricultural Research Service Western Human Nutrition Research Center in Davis, California.
The study conducted by Ms. Burri and her colleagues supports the findings of an earlier study conducted by scientists in Ohio who found the tangerine tomato's tetra-cis-lycopene is more efficiently absorbed by the body than is the trans-lycopene of red tomatoes. The trans-lycopene form makes up most of the lycopene in common red tomatoes, while most of the lycopene in tangerine tomatoes is tetra-cis-lycopene.
As for flavor, the Sustainable Seed Company website says, “Tangerine is a bright orange beefsteak tomato that makes an excellent slicer. Its sweet, complex flavor is highly sought after in farmers markets.”
The 1932 Burpee Seed Company says, “The flavor is delightful-rich and tasty, of a sub-acid piquancy that stimulates the appetite. The (indeterminate) vines make abundant growth."
If you’d like to add tangerine tomatoes to your garden’s mix, you can purchase seeds from the Sustainable Seed Company, just go to: Tangerine Tomato Seeds
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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