Family Stroll (photo by Kenn W. Kiser, courtesy of morgueFile.com)
The chilly and shortened days of winter make it easy to put off acting on a New Year’s resolution to get out and about more often for a little physical activity. So, getting an email from the Harvard Medical School that “watching TV, surfing the Internet, or playing computer and video games” were poor substitutes for health-inducing exercise was timely if redundant.
A One Mile Walk Burns 100 Calories
Heady plans for a magnificent new body developed through fiercely determined workouts at a fitness club are fine, but a much more modest regimen can dramatically improve your overall health and have you looking and feeling better. A doctor I admired for his medical knowledge once told me he’d be happy if he could get each of his patients to exercise moderately for 20 minutes a day. A daily stroll would do the nicely, as one mile of walking burns 100 calories.
The Harvard Medical School missive says the minimum threshold for good health is burning at least 700 to 1,000 calories a week through physical pursuits and, “Nearly all of the research regarding the disease-fighting benefits of exercise revolves around cardiovascular activity, which includes walking, jogging, swimming, and cycling.” Thirty minutes of moderate exercise is considered safe for nearly everyone.
Exercise for a Better Sex Life
If you need further incentives to get yourself moving, our friends at HMS offer plenty:
…decades of solid science confirm that exercise improves health and can extend your life. Adding as little as half an hour of moderately intense physical activity to your day can help you avoid a host of serious ailments, including heart disease, diabetes, depression, and several types of cancer, particularly breast and colon cancers. Regular exercise can also help you sleep better, reduce stress, control your weight, brighten your mood, sharpen your mental functioning, and improve your sex life.
For the latest exercise guidelines from the nonprofit American Heart Association, go to: AHA Exercise and Fitness Guidelines
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We love to cook from scratch as much as anyone, but on nights when time is of the essence it’s nice to include some prime, pre-made ingredients such as a good chutney, or in this case a very high quality fruit salsa. The salsa and the recipe come from Denise and Bernie of Szarek Farms in upstate New York, the founders of Old Goat Foods.
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.
Here's what The Nibble had to say about their delicious salsas, "Like sweet fruit salsa? Like adorable pygmy goats? Here’s the salsa for you. The line has four mascots: pygmy goat triplets and their canine “brother.” Together, they dish out nice, sweet-and-spicy salsas."
Your desired level of spiciness is made easy, as Denise and Bernie’s premium salsa comes in three degrees of heat: Hot, Medium and Sweet.
Ingredient for 4 Servings
• 4 Boneless, skinless chicken breasts
• 1 Cup seasoned bread crumbs
• ½ Cup chopped green onions (scallions)
• 1 Cup your favorite Old Goat Salsa
• 1 Cup fat free shredded cheddar
Preparation
1. Coat chicken breast in bread crumbs, place in 8in square glass baking dish. Bake for 15 minutes at 400 degrees.
2. Top with Old Goat Salsa, chopped green onions and shredded cheddar cheese, bake another 15 minutes or until thoroughly cooked. Enjoy with rice!
If you’d like to purchase some delicious Old Goat Salsa from Szarek Farms go to:
Baylee's Drunk'n Raisin Sauce
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
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There’s been some evidence that eating fish can help you keep a sharp eye while aging and lead to a more clever baby when consumed during pregnancy. And a Mediterranean-style diet rich in olive oil and fish is just as heart healthy as the low fat diet that's long been recommended by the American Heart Association.
In the recipe below, our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California have provided us with a smart way to enjoy olive oil and a favorite, sustainably harvested fish in a scrumptious dish that takes just three easy steps.
Our friend David is a very talented cartoonist whose skillful cooking we’ve had the pleasure of savoring at the lovely home in Brooklyn Heights he shares with his wife Ginny. The last time we went out to dinner with them David remarked, “Use great olive oil and you can cook anything.” We didn’t take “anything” too literally, but it got us thinking about all the dishes that were raised to a new level when a superb olive oil was used.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. Our friend in Brooklyn makes a good point. If you want to take the entrees, appetizers and salad dressings you serve to new heights, “Use great olive oil.” It really does make a difference.
Ingredients for 4 Servings
• 2 Pounds fresh boneless, skinless fish fillets, such as wild Alaska black cod
• 1/2 Cup Mendocino Mustard or sweet-hot mustard
• 3 Cups panko bread crumbs
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• Persian Lime Extra Virgin Olive Oil (to garnish)
Preparation
1. Check fish for small bones (remove before cooking). Coat the fillets in Mendocino Mustard and then bread in panko crumbs to coat each piece of fish.
2. Heat L'Autunno oil in a non-stick pan over medium high heat until shimmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage.
3. Drizzle filet with Persian Lime oil and serve.
To purchase the premium oils from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
Persian Lime Olive Oil
To 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, email Jeff Deasy at jdeasy@americanfeast.com
Alfalfa Field (©photo by Irish Eyes, courtesy of morgueFile.com)
Over the holidays, the United States Department of Agriculture announced its approval of a novel strain of genetically engineered corn, developed by Monsanto, purportedly being “drought tolerant.”
Despite receiving nearly 45,000 public comments in opposition to this particular genetically engineered (GE) corn variety (and only 23 comments in favor), the Obama administration gave Monsanto the green light to release its newest GE corn variety freely into the environment and American food supply, without any governmental oversight or safety tracking.
“President Obama and Secretary of Agriculture Vilsack just sent a clear message to the American public that they do not care about our concerns with genetically engineered food and their questionable safety, adverse environmental impacts, and detrimental effects on farmers, especially organic farmers,” says Mark A. Kastel, Senior Farm Policy Analyst with The Cornucopia Institute.
Change We Can Believe In?
“This is just the latest in a string of approvals of genetically engineered crops, and it is clear that despite campaign promises of change from Obama, he has not had the courage to stand strong against the powerful agribusiness and biotechnology lobbies,” Kastel added.
In addition to its announcement approving Monsanto’s newest GE corn variety, the USDA also opened a 60-day public comment period for two additional petitions – one for Monsanto’s GE soybean containing higher levels of an omega-3 fatty acid, that does not naturally occur in soybeans, and the other from Dow AgroSciences for corn that has been genetically engineered to better resist the poisonous herbicide 2,4-D.
The public can comment on Dow's 2,4-D corn at:
http://www.regulations.gov/#!documentDetail;D=APHIS-2010-0103-0001
While the USDA attempts to assure the public that 2,4-D is safe, scientists have raised serious concerns about the safety of this herbicide, which was used as a key ingredient in “Agent Orange,” used to defoliate forests and croplands in the Vietnam War.
2,4-D is a chlorophenoxy herbicide, and scientists around the world have reported increased cancer risks in association with its use, especially for soft tissue sarcoma and malignant lymphoma. Four separate studies in the United States reported an association with chlorophenoxy herbicide use and non-Hodgkin lymphoma.
"The concern is that, just like Monsanto's genetically engineered corn that is resistant to RoundUp™ (glyphosate) herbicide, the approval of a cultivar resistant to 2,4-D will cause an exponential increase in the use of this toxic agrichemical," Kastel stated.
Research by the EPA found that babies born in counties with high rates of 2,4-D application to farm fields were significantly more likely to be born with birth defects of the respiratory and circulatory systems, as well as defects of the musculoskeletal system like clubfoot, fused digits and extra digits. These birth defects were 60% to 90% more likely in counties with higher 2,4-D application rates.
The results also showed a higher likelihood of birth defects in babies conceived in the spring, when herbicide application rates peak.
In its petition, Dow AgroSciences states that 2,4-D is increasingly important for chemical farmers because of the presence of weeds that have developed resistance to glyphosate, as a result of the widespread use of Monsanto’s genetically engineered glyphosate-resistant crops.
When Monsanto introduced glyphosate, it was touted as a safer and less toxic alternative to herbicides like 2,4-D. Now, an emerging body of scientific literature is raising serious concerns about the safety of glyphosate as well.
“The concern that the use of GE crops, which are resistant to particular herbicides, leads to the creation of 'superweeds' is now shown to be valid and serious, as even the chemical companies now recognize and admit this is a problem,” says Kastel.
“In 2012 the USDA is proposing approving a new GE corn variety that is resistant to a different toxic herbicide, escalating the toxic treadmill in chemical-dependent agriculture,” said Jay Feldman, Executive Director of Beyond Pesticides. “This is nothing more than a band-aid solution to a serious problem, and will only give rise to more superweeds, more herbicide pollution in our environment, more herbicide poisoning, while likely leading to the need for even more toxic herbicides a couple of years down the line. This foolish circle has to end,” Feldman said.
A Very Real Threat to Organic Farmers
Farm research groups like The Cornucopia Institute are also concerned with the impact of genetically engineered crops on organic farmers, whose organic crops are already at risk of contamination with Monsanto’s unnatural DNA, from pollen drift.
In its Environmental Assessment of the “drought tolerant” Monsanto corn, the USDA conceded that gene flow of corn pollen is likely to occur. It is well-established that corn pollen travels, and pollen from genetically engineered plants will contaminate natural corn plants.
“The irony, of course, is that organic fields and crops are much more drought tolerant, because common sense and field trials show healthy and biologically active organic soil retains moisture much better than tired and depleted soil on conventional monoculture farms, and organic crops are healthier and more robust than conventional crops,” said Charlotte Vallaeys, a researcher at Cornucopia.
“But Monsanto cannot profit from healthy soil and healthy organic crops, while they can profit from genetically engineering, patenting, and owning new life forms,” Vallaeys continued. “It’s unfortunate that the Obama administration is equally misguided by supporting Monsanto and Dow’s petitions and ignoring citizens' demand for an immediate end to approving these genetically engineered crops in our food supply.”
About The Cornucopia Institute
The Cornucopia Institute is dedicated to the fight for economic justice for the family-scale farming community. Through research, advocacy and economic development our goal is to empower farmers both politically and through marketplace initiatives. Its Organic Integrity Project acts as a corporate watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit. We will actively resist regulatory rollbacks and the weakening of organic standards to protect and maintain consumer confidence in the organic food label.
To learn more, go to: The Cornucopia Institute
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
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Veggie Entrée (©photo by Alba, courtesy of morgueFile.com)
Many a person will have made a New Year's resolution to eat healthier this year after putting on a few extra "holiday pounds".
Eating healthy tends to start with eating at home, but since so many have schedules that make nightly home-cooking difficult, here are a few tips from the U.S. Department of Agriculture (USDA) for eating well when eating out:
• As a beverage choice, ask for water or order fat-free or low-fat milk, unsweetened tea, or other drinks without added sugars.
• Ask for whole wheat bread for sandwiches.
• In a restaurant, start your meal with a salad packed with veggies, to help control hunger and feel satisfied sooner.
• Ask for salad dressing to be served on the side. Then use only as much as you want.
• Choose main dishes that include vegetables, such as stir fries, kebobs, or pasta with a tomato sauce.
• Order steamed, grilled, or broiled dishes instead of those that are fried or sautéed.
• Choose a “small” or “medium” portion. This includes main dishes, side dishes, and beverages.
• Order an item from the menu instead heading for the “all-you-can-eat” buffet.
If main portions at a restaurant are larger than you want, try one of these strategies to keep from overeating:
• Order an appetizer or side dish instead of an entrée.
• Share a main dish with a friend.
• If you can chill the extra food right away, take leftovers home in a “doggy bag.”
• When your food is delivered, set aside or pack half of it to go immediately.
• Resign from the “clean your plate club” – when you’ve eaten enough, leave the rest.
To keep your meal moderate in calories, fat, and sugars:
• Ask for salad dressing to be served “on the side” so you can add only as much as you want.
• Order foods that do not have creamy sauces or gravies.
• Add little or no butter to your food.
• Choose fruits for dessert most often.
On long commutes or shopping trips, pack some fresh fruit, cut-up vegetables, low-fat string cheese sticks, or a handful of unsalted nuts to help you avoid stopping for sweet or fatty snacks.
For more tips on eating healthy, go to: Healthy Eating Tips
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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 and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com
When the Weed family of Cayuga County in upstate New York began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. A young Danielle was puzzled at receiving a gift of 25 metal spikes from her grandparents one winter when her mom told her, “You’ll learn to use them this spring.”
And learn she did. There in the schoolyard of an old one-room schoolhouse where several aunts and uncles had received their first years of formal education, Danielle and her father began yet another science lesson in her home education.
Having made pancake mix at the family’s New Hope Mills for many years it was only natural to combine pancakes and maple syrup. The family’s background gave them a good understanding of the quality, flavor and coloring of pure maple syrup. For the Weed family the quality of the product is paramount. Any product they make is produced in the most eco-friendly way, absolutely free from chemical additives and artificial ingredients. Under organic standards the maple forest must be protected by buffer zones from poisonous run off and environmentally harmful fertilizers, exactly as the family would have it.
If you’re in Moravia, Cayuga County in upstate New York, visitors are welcome anytime they’re boiling at the roadside sugarhouse. Guests entering the sugarhouse comment most on the amazing aroma of the syrup. Some even say a perfume should be developed. So stop in. You’ll learn the taste and aroma of Natures Sweetener. The address of the sugarhouse is 5967 Appletree Point Road in Moravia; within 300 feet of corner at 41A and Appletree Point Road.
If you can’t make it to the sugarhouse but would like to purchase some of the Weed family’s fine syrup go to:
100% Pure Organic Maple Syrup
To follow American Feast on Facebook go to: American Feast on Facebook
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com
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