Tuesday, December 27, 2011
"Food Day is Every Day" Skillet Gathering
Our second Skillet Gathering for the year is dedicated to the celebration of Food Day. However due to scheduling problems, CFNI had to delay the event. So on December 11, we held our "Food Day is Every Day" Skillet Gathering brunch and dedicated the occasion to local food, mostly purchased at the 83rd Street Farmers Market in Baltimore. Our menu included a Spanish tortilla (potato, sausage, spicy chopped greens, onions, and eggs), warm kale and carrot salad, apple and pear salad, fresh bread, cheese, and mimosas. The food, company and conversation was a wonderful way to partly close out the year for CFNI.
Friday, December 23, 2011
Food for Thought (Dec.17 – Dec.23)
Feeding young babies solid foods such as crackers, cereals and bread, which tend to be high in salt, may set them up for a lifelong preference for salt.
http://www.latimes.com/health/la-he-babies-salt-20111221,0,6606273.story
Good digestive health may help to regulate and reduce stress in the brain. The study looked at how potential probiotics (not found in foods yet), affected the brain function of mice, and found that the presence of a specific probiotic in the gut altered behaviors relevant to anxiety and depression; as well as modulating receptors in the brain known to be involved in anxiety.
http://www.supermarketguru.com/index.cfm/go/sg.foodAndHealthNews
You may be interested in how real foods improve health and well being, taste better, reduce waste, and are friendlier to the environment, but such foods, alas, are much less profitable than those highly processed. http://www.foodpolitics.com/2011/12/the-latest-in-new-product-introductions/
The dark color in foods is the result of naturally occurring flavonoid pigments called anthocyanins. Anthocyanins protect the plant against oxidation, pests, and from damaging radiation from the sun.
http://www.supermarketguru.com/index.cfm/go/sg.viewArticle/articleId/2688
It's the cold season. Can chicken soup help me get through those miserable days? Are the wonders of chicken soup just cultural myths passed down from generation to generation, or can soup really cure a cold?
http://www.abcactionnews.com/dpp/news/health/Ask-Food-Can-chicken-soup-help-with-a-cold
Is the D.C. Department of Public Works unfairly targeting food trucks for parking violations? The food trucks, meanwhile, believe they are being unfairly targeted. Some offered evidence that enforcement officers have ignored private cars at apparently expired meters. http://www.washingtonpost.com/blogs/all-we-can-eat/post/food-trucks-cry-foul-over-parking-tickets/2011/12/23/gIQAb70hDP_blog.html
Food Safety
When we go to the grocery store to pick up dinner, we should be able to buy our food without worrying that what we put on our plates is exposing our families to dangerous antibiotic-resistant bacteria.
http://www.stopfoodborneillness.org/content/recall-prompts-more-calls-action-ag-antibiotics
In 2010, a total of 787 FTEs were working as foodborne disease epidemiologists in state, regional and local health departments in the United States. Although states investigate foodborne disease outbreaks caused by numerous pathogens, they were more likely to investigate outbreaks associated with some pathogens than others.
http://www.foodsafetynews.com/2011/12/cdc-whether-your-food-related-illness-gets-investigated-depends-on-where-you-live/
As Missouri public health officials investigate the death of a 10-day-old infant who may have succumbed to a rare Cronobacter sakazakii (C. sakazakii) infection, Walmart said it is recalling a single batch of Enfamil powdered infant formula from its stores as a cautionary measure. Walmart announced that it was removing 12.5-ounce cans Enfamil Newborn powder with lot number ZP1K7G from 3,000 stores in 49 states.
http://articles.cnn.com/2011-12-22/us/us_missouri-formula-recall_1_powdered-infant-cronobacter-powdered-formula?_s=PM:US
When the President came into office, he said that “protecting the safety of our food and drugs is one of the most fundamental responsibilities government has.” He pledged to strengthen our food safety laws and to enhance the government’s food safety performance.
http://www.whitehouse.gov/blog/2011/12/21/food-safety-holiday-season
A Clemson University food safety scientist has received nearly $543,000 to study conditions for the spread of norovirus in the elementary school environment. Norovirus is the cause of an illness that sickens millions of Americans annually who come into contact with contaminated foods, surfaces and individuals.
http://www.clemson.edu/media-relations/4016/clemson-food-safety-specialist-awarded-grant-to-help-children-avoid-food-illness/
Food Assistance
Schoolmenu.com is the fastest and easiest way to view your child's school lunch and breakfast menu! http://www.schoolmenu.com/
Figures released this month by the Agriculture Department paint a grim picture of widespread dependence nationwide but especially in Florida, where a record 3.1 million people — one in six residents — received food-stamp aid in September.
http://www.orlandosentinel.com/health/fl-food-stamp-surge-distress-20111220,0,7478084.story
Sunday, December 18, 2011
Food for Thought (Dec.10 – Dec.16)
Taking vitamin and mineral supplements may be linked to a shorter, not longer, life.
http://www.washingtonpost.com/national/health-science/2011/10/12/gIQAGeH7rL_story.html
When children are overweight, heart-health risk factors such as dangerous cholesterol levels and artery inflammation can start as early as age 3, according to a University of Miami study published in the current issue of the medical journal, Obesity.
http://www.stltoday.com/news/national/fat-children-face-heart-risks-as-young-as-age/article_f2822844-f147-53ad-87f2-ab108a1fb8d3.html
In the third quarter of 2011, 11% of Americans reported having ever been diagnosed with diabetes. This measurement and the 10.6% that Gallup and Healthways measured in the second quarter of this year are among the lowest levels recorded since 2009.
http://www.gallup.com/poll/151589/Diabetes-Rate-Levels-Off-2011.aspx?utm_source=tagrss&utm_medium=rss&utm_campaign=syndication
Food Safety
In collaboration with government and university specialists, organizations representing fresh-produce farmers and handlers have written enhanced food safety practices for the growing of leafy greens. http://www.cfbf.com/leafygreens/
The U.S. Food and Drug Administration is relying more often on states to inspect food plants but is failing to properly monitor those state inspections or follow through on their findings, the Department of Health and Human Services watchdog has concluded.
http://blog.usfoodsafety.com/2011/12/15/fda-faulted-over-state-inspections/
With the holiday season in full frenzy, Food Safety News presents a few food safety tips, a compilation of yuletide considerations for cooks and eaters alike. http://www.foodsafetynews.com/2011/12/time-to-eat-drink-and-be-wary/
Food Assistance
About 20 people volunteered last week to take part in a Community FoodBank of New Jersey Challenge to shop and eat for no more than $31.50 — the average weekly food stamp amount allotted to an individual in New Jersey. http://www.nj.com/news/index.ssf/2011/12/nj_community_foodbank_challeng.html
The number of Virginians relying on food stamps spiked as the economy dipped, leading to an all-time high last month of more than 900,000 individuals receiving assistance to buy groceries. http://www2.timesdispatch.com/news/2011/dec/17/tdmain01-number-of-virginians-on-food-stamps-soars-ar-1550375/
Saturday, December 10, 2011
Food for Thought (Dec. 4 – Dec. 9)
Santa Clara County’s ban on fast-food toys for kids has had no effect on the nutritional quality of the meals served there, but the restaurants are doing a better job of promoting the right food, or at least not promoting the junk, Stanford researchers say. http://www.foodhealthnews.com/2011/12/fast-food-toy-ban-no-aid-to-nutrition-study-says/
Fats are really the most concentrated source of energy in the foods we eat, and our bodies need that energy. Learn which fats are naughty and which are nice to your health. Then you can make smarter food choices. http://newsinhealth.nih.gov/issue/Dec2011/Feature1
When it comes to school meals, adults and kids alike are ready for a change. An extraordinary number of people sent messages to USDA in support of the agency’s proposed standards to improve school meals. http://www.healthyschoolfoodsnow.org/tremendous-support-for-usda-school-meal-changes/
Increased consumption of carbohydrate-rich foods, especially starches, may boost the risk of breast cancer recurrence, new research finds. http://news.health.com/2011/12/08/starchy-foods-may-boost-risk-of-breast-cancer-recurrence/
Few parents make a habit of feeding their kids Twinkies for breakfast. But children who eat some of the leading brands of cereal are getting just as much or more sugar as is in one of those dessert snacks, according to a new study.
http://www.foodsafetynews.com/2011/12/many-kids-cereals-as-sugary-as-desserts-review-finds/
Food Safety
Even in a year when global food prices hit record highs and both restaurant menus and retail food labels got a new look, the safety of the American food supply dominated the headlines and consumers took notice. http://www.marketwatch.com/story/food-safety-eclipses-rising-food-costs-as-top-food-story-of-2011-2011-12-08
Experts in environmental health issues have teamed with major companies to warn food industries to exercise caution when using nano-sized, man-made creations as nutritional additives, flavorings, colorings, or anti-bacterial coatings for packaging.
http://www.foodsafetynews.com/2011/12/caution-urged-with-nanoparticles-in-food/
An Ohio State University scientist and colleagues have garnered two food safety grants totaling $2.3 million from USDA. One grant is a three-year, $500,000 award from a $5.4 million University of Maryland study on "Developing Scientifically Based Consensus Food Safety Metrics for Leafy Greens and Tomatoes." The other grant will determine the extent to which wildlife contribute to antimicrobial-resistant bacteria colonization in livestock, and how much that can spread to humans. http://www.dairyherd.com/dairy-news/latest/Food-safety-is-focus-of-23-million-in-grants-135267188.html
FDA has agreed to decide by March 31, 2012 whether bisphenol A, the controversial chemical known as BPA, should be banned from use in food and beverage packaging. http://www.foodsafetynews.com/2011/12/fda-agrees-to-respond-on-bpa-risk-by-march-31/
The non-profit consumer advocacy group, Center for Science in the Public Interest (CSPI), submitted a petition to the FDA on December 8, 2011 urging it to require food makers to disclose artificial coloring additives on the front labels of their products.
http://www.foodsafetynews.com/2011/12/fda-urged-to-require-front-label-food-coloring-info/
Pre-packaged cookie dough might taste lovely, but you should resist the temptation until it has been properly baked if you want to avoid getting an E. coli infection. http://www.medicalnewstoday.com/articles/238948.php
Food Assistance
Forty-six million Americans receive food stamps, up about two-thirds from four years ago. As Congress threatens to cut the program, supermarkets, farmers and antipoverty activists have forged a coalition to try to spare it from the chopping block.
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/12/08/BU351M8O6P.DTL
Missouri farmers are eligible for aid from August storms. The declaration makes farmers in 24 northwest and west central parts of the state and 17 bordering counties who suffered losses eligible for emergency loans and assistance. http://www.stltoday.com/news/state-and-regional/missouri/mo-farmers-eligible-for-aid-from-august-storms/article_1c8f7452-b259-536c-ae16-964608484870.html
These are very desperate times. A Texas woman unable to qualify for food stamps for months walked into a state welfare office with a gun, then shot her two children and killed herself, during a seven-hour standoff, officials said Tuesday, December 6, 2011. http://www.cbc.ca/news/world/story/2011/12/06/shooting-welfare-mother-texas.html
Thursday, December 8, 2011
Food for Thought (Nov. 26 – Dec. 2)
To help African Americans improve their health, eating habits and oldways, a nonprofit food and nutrition education organization along with an advisory team of experts, recently unveiled The African Heritage Diet Pyramid. http://www.wfsb.com/story/16134832/african-americans-receive-their-own-food-pyramid?clienttype=printable
Heart disease, diet and activity play a significant role in the healthy lives of teens today. http://diabeticgourmet.com/bin/dgm.cgi?ID=1821
Athletes see food as fuel. You eat to get faster, stronger, to recover better, to increase your power-to-weight ratio (more muscle, less fat). How do you do that? Sports nutrition is constantly evolving as we learn more about how biology works. The current trends are toward whole foods, especially protein and vegetables, and away from processed foods and empty calories. http://www.culinate.com/columns/spaghetti_on_the_wall/food_for_athletes
Should we all go gluten free? A key protein in wheat is being questioned whether it is better to do without. http://www.nytimes.com/2011/11/27/magazine/Should-We-All-Go-Gluten-Free.html?pagewanted=all
Food Safety
Studies show that continual exposure to arsenic and lead, even at low levels, can result in serious long-term health problems, particularly for the smaller, developing bodies of children. Apple juice, one of the mainstays of kids’ fare in the US, has come under fire lately due to testing that found high levels of arsenic. http://buysafeeatwell.org/posts/2889-consumer-reports-finds-arsenic-lead-in-apple-and-grape-juice
FSIS should consider making certain regulatory information public, so says a leading non-profit organization on Nov. 30. The highly respected National Research Council of the National Academy of Sciences issued its findings during an hour-long public teleconference in a report, The Potential Consequences of Public Release of Food Safety and Inspection Service Establishment-Specific Data. http://www.fsis.usda.gov/News_&_Events/Const_Update_120211/index.asp
Chipotle sources its meat with certain standards with no hormones or antibiotics. http://www.chow.com/food-news/99834/chipotle-were-conflicted/
Food Assistance
It is true that the number of Americans who rely on food stamps is at a record high. Nearly 46 million Americans received benefits from the Supplemental Nutrition Assistance Program — better known as food stamps — this year, the highest number in recorded history. http://abcnews.go.com/blogs/politics/2011/12/fact-checking-newt-gingrichs-food-stamps-claims/
Families in need of food are invited to pick up food at the food pantry at Loch Raven Technical Academy, at 8101 LaSalle Road, Baltimore, MD, on Saturday, Dec. 17, between 9:30 and 11:30 a.m. This program is sponsored by the school and the Maryland Food Bank.
http://www.baltimoresun.com/explore/baltimorecounty/neighborhoods/lutherville-timonium/ph-tt-neighbor-loch-essen-1207-20111202,0,3996603.story
People who are well aware of the extent of food insecurity in the United States – roughly 50 million people currently self-report that they are not sure they can get enough to eat on a regular basis – may still wonder whether government programs are really needed.
http://notes.bread.org/2011/11/government-food-assistance-why-its-needed.html
Saturday, November 19, 2011
Nutrition in your 60's
Why the 60’s? This is important news, as the world's aging population, those individuals over 60, is growing. It is estimated that this age group represented around 10% of the world's population in 1999; it's projected that in 2050, 20% of the world's population (over 2 billion people) will fall into this group. So what are the nutrition needs of this group of individuals?
The main focus is to be sure that you get good nutrition. As we get older our nutrition needs change. Another focus should be to choose whole foods. Whole foods are simply foods that come in their own packaging, like fruits and vegetables. Whole foods contain many nutrients that are important as we age. Staying away from processed food is a good idea also because they tend to have more sodium. There is a common theme across the decades, to eat real food and more of it.
Below you will find areas of concern for individuals over 60. I feel that this information is very useful. The information has been adapted from the health24.com website.
Lean muscle mass
Your body composition changes as you age. Interestingly, the lean muscle mass of normal men decreases from about 24kg in their 20s to about 13kg in their 70s.
This process (also referred to as "sarcopenia") can be slowed down by sufficient intake of protein, and more specifically the branched-chain amino acids (amino acids are the building blocks of protein).
Dairy, red meat and eggs are good sources of these amino acids.
Bone-mineral density
Osteoporosis affects one in three women, and one in 12 men, over the age of 50.
To preserve bone health throughout old age, it's important to include the following in your diet:
• Calcium, found in milk, cheese, yogurt, spinach and sardines.
• Vitamin D, found in egg yolk, cod liver oil, mackerel and salmon. Daily sun exposure also increases levels of this vitamin in your body.
• Vitamin K2, which is found in: green leafy vegetables such as broccoli, cabbage, turnip greens and the dark green leaves of lettuce (about 100 microgram/100g); dairy products, meat, eggs (about 50 microgram/100g); fruit and cereals (about 15 microgram/100g).
• Zinc, found in dairy products, red meat, eggs, poultry and soya beans.
• Phosphorus, found in whole grains (especially oats), dairy products, red meat, poultry and seafood.
• Magnesium, found in whole grains, spinach, whole-wheat bread, bran flakes and red meat.
Joint mobility
Osteoarthritis, which affects many people over the age of 50, can result in loss of joint mobility and can significantly decrease quality of life. It's a major cause of disability, affecting 37% of the adult population and 85% of those over 80.
The following nutrients are thought to be beneficial to osteoarthritis sufferers:
• Glucosamine and chondroitin sulfate, which are best taken in supplement form.
• Omega-3 fatty acids, found in fatty fish such as salmon, mackerel, herring, sardines and fresh tuna. If you don't eat fatty fish at least twice a week, consider taking an omega-3 supplement.
Immune function
As you get older, your body becomes more susceptible to disease. So, now is the time to give your immunity a boost.
The following nutrients could help:
• Vitamin B6, found in potatoes, sweet potatoes, bananas, chicken and mackerel.
• Folic acid, found in sweet corn, asparagus, Brussels sprouts, cabbage and fresh green vegetables.
• Vitamin A, found in sweet potatoes, carrots, cabbage, pumpkin and spinach.
• Vitamin C, found in asparagus, citrus fruit, broccoli, Brussels sprouts and peppers.
• Vitamin E, found in wheat germ, prawns, almonds, hazelnuts, peanuts and sunflower seeds.
• Zinc, found in dairy products, red meat, eggs, poultry and soya beans.
• Iron, found in spinach, dried fruit, offal, red meat, egg yolks and tuna.
• Selenium, found in brown rice, wheat germ, whole-wheat bread, poultry and tuna.
Brain and cognitive function
Mental impairment, confusion and dementia can have a severe impact on your quality of life and independence as you grow older.
Keep your mind sharp by ensuring an adequate intake of omega-3 fatty acids and protein (fatty fish are a good source of both), and a good balance of vitamins and minerals, particularly the B vitamins.
Heart health
Heart disease is the number-one killer in the world, and it's estimated that one in every three men and one in every four women will have a heart condition before the age of 60. As you grow older, your risk of suffering a heart attack or stroke increases.
Once again, be sure to get enough omega-3 fatty acids from fresh fish and/or supplements. Also make a point of including dietary antioxidants in your diet. Examples include:
• Anthocyanins, found in grapes, berries and cherries.
• Resveratrol, found in grapes and red wine.
• Lycopene, found in tomatoes.
• Lutein in spinach, kale and broccoli.
• Catechins in green tea.
• Quercetin in apples, onions and tea.
• Hesperidin in oranges.
• Sulforaphanes in broccoli, cabbage and kale.
• Diallyl sulfides in garlic.
• Isoflavones in soy beans.
Information adapted from Heath24.com
Monday, October 31, 2011
Food Day and Other Adventures
Second activity came with mid-way through the month we posted a new CFNI web page dedicated to Food Day with a link to the contribution we hoped to make for that celebration - "Celebrating Food Day, a Community Guidebook." But as luck would have it our website host initiated a new format around the same time and our page was lost in the transition. After a lot of back and forth, we were able to recover the page, but only after Food Day!! Luckily we did put in our guidebook introduction that the concept of Food Day was something that could be celebrated throughout the year. So hopefully all is not lost.
Third acivity came last week when I went to hear Michael Pollen speak at the Music Center at Swathmore. As I sat in my $45 seat on the Promenade Level I contemplated on how much food my ticket money could have bought a less fortunate family. To get those thoughts out of my mind I convinced myself that Pollen's lecture would help me better deliver CFNI food messages to the community. He started his lecture going through a couple of bags of groceries purchased from a local grocery store. Item by item pulled from those bags depicted "food like products" (kind of name he gave them) that were not real food, loaded with sugar, salt and other stuff, and not very healthy. In fact, he said if the label had more than 5 ingredients on it, the product wasn't real food. Morale of that lesson is to read food labels because a "healthy" food like yogurt can be ladened with lots of sugar! Another take away message was regarding pursuading people to cook. That simple activity causes people to know what they're eating and where it came from to a certain degree.
Overall, I enjoyed Pollen's presentation. However in the end, I was left with this empty filling going back to those families that can't afford to put food on the table, let alone go hear a lecture on food. Deep down the information I gained from the lecture I'm still trying to rationalize how to fit into the CFNI voice.
Friday, September 30, 2011
Celebrating Food Day, a Community Guidebook
Thursday, August 11, 2011
The Link Between Food Choices, Income and Health
Monday, August 1, 2011
Johnny Cake - A dedication to Granny
Earlier in July I lost a very special person in my life, my aunt, my granny. This is the person who was influential in helping raise me and my siblings when my parents left New York to move to Florida. Granny was one in a long line of aunts who allowed me to hang out in the kitchen and watch them cook. In the summer time I was always at her house during the day and most times were spent with me asking her questions about cooking. My favorite dish that she made was pan fried cornbread. She even left her frying pan with me when she came for a visit to Baltimore.
My last recipe in The Black Family Reunion Cookbook is an ode to Ethel, my Granny. I prepared Johnny Cakes (p. 26) and again, I had to change some things to make this recipe uniquely mine. Since I don't normally purchase milk, I didn't have the sour milk that the recipe called for. So I switched it up and used buttermilk. The recipe called for 1 egg, 1/3 cup sugar and 1 Tablespoon butter flavor Crisco plus 1 teaspoon, I used butter instead. This was combined in a medium bowl where I added 1 cup buttermilk and 1 teaspoon baking soda. I then added 1 cup all-purpose flour, 3/4 cup cornmeal, and 1 teaspoon salt. Stir just until the dry ingredients are moistened. Cover and let stand in a cool place for 30 minutes. I used corn oil to fry the bread.
This recipe was really good. I enjoyed it with my Meatless Monday meal of black beans and rice. I must say, my Granny's recipe was far superior to this one. I think since I spent close to 40 years enjoying her recipe that nothing could really compare. My fondest memories are when I was living in Miami attending school, I would call Granny to let her know that I would be coming through in about an hour to get my cornbread. Without fail, she would have it piping hot off the skillet and I would have my snack to finish my drive to Orlando to visit my mom. These are the best memories and I will always remember the good times at Granny's house.
Saturday, July 30, 2011
"The Black Family Reunion Cookbook" - Part 2
I always have to put a different spin on my recipes, so this is "Shrimp Curry" remixed. I used 1 pound extra large shrimp, 2 Tbsp lemon juice, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of cracked pepper. Place shrimp in a non-metal container and pour these ingredients over and allow to stand for 10 minutes. Heat oil in a large skillet, I prefer to use a more flavorful oil so I used 1 Tbsp grapeseed oil and 1 Tbsp extra virgin olive oil. I couldn't resist but I had some fresh churned butter from the Amish Market, so I added 1 Tbsp as well. I added a green pepper (from my own garden), 1/2 yellow onion, and 5 scallions and sauteed. I stirred in 2 Tbsp curry powder. Although the recipe called for 1/2 cup water, I added 1/4 cup water and 1/4 cup dry white wine. Simmer for 15 minutes and then add shrimp. Cook for an additional 15 minutes. This is a very quick recipe, but it is full of flavor.
For the buttermilk hush puppies, I allowed my Sous Cook to prepare this with my supervision. And might I say they did an excellent job. We combined 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Combine these ingredients in a large bowl. Stir in 1 cup buttermilk, we used fat-free. It seems to be the only kind of buttermilk available in stores. My view is that when you use buttermilk, you aren't really concerned about fat, but I could be wrong. Stir in 1 egg, beaten (from my farm trip) and 1/4 cup finely chopped onions. We fried our hush puppies in corn oil. They were delicious.
This meal was excellent! The best part is enjoying the meal with a friend. The food was excellent and the company wasn't so bad either.
Wednesday, July 27, 2011
Thyme's Garden 2011
Let's just say, I am enjoying gardening immensely. I feel that my ancestors are pouring their blessings down on me. I come from a family of farmers and I feel that my grandparents, great-grandparents and my dad would be especially proud of me.
Tuesday, July 26, 2011
"The Black Family Reunion Cookbook"
I enjoy cooking all types of cuisine including Caribbean, Indian, Italian and Creole. I am always looking forward to mastering new cuisine. Next up, Asian, more specifically, Thai food. I have always enjoyed southern cuisine. Although I was born in New York, both of my parents have southern roots, South Carolina and Southern Georgia. I grew up in Florida surrounded by my cooking aunts. I learned a lot from them in terms of southern cooking so there was never a need to explore a cookbook on southern cuisine. The recipes that I will choose will be those that are nice for eating in the summer heat.
This cookbook contained many of the same recipes I grew up cooking with my aunts and mother. The recipe I chose was Jasmine's Party Tuna Salad (p. 48). Since my family was visiting and we were attending a reggae festival at a winery, I wanted something cool to eat. The recipe was simple, but it was prepared different from how I normally make tuna salad.
I tend to use recipes for inspiration. They inspire me to be creative. Reminder, there are some changes from the original recipe. My rendition of "Jasmine's Party Tuna Salad". I used 2 cups whole grain elbow macaroni, 3 hard boiled eggs, 2 cans tuna packed in water, 1 cup mayonnaise, 1/2 cup sweet pickle relish, 2 Tbsp mustard, 2 Tbsp grated Parmesan cheese, garlic powder, onion powder, ground black pepper and paprika for garnish. Just a reminder, since for me cooking is a family affair, I had some spectators. My sister loves sweet pickle relish, so she kept saying "a little bit more". After she said it around 5 times we were up from the 1/4 cup sweet pickle relish to the 1/2 cup that I used in the recipe. The eggs were special because I spent a week on the farm of a friend in Michigan and they were the last of the eggs I collected from the chickens that week.
I am not a taster, as a matter of fact, I rarely taste the food I cook until I am sitting down ready to enjoy. I often rely on tasters for this job. My dad was my taster on most occasions, and oh how I miss him. My sister is my new taster, for starters, she is the spitting image of my dad, and secondly, she is a great taster just like he was. The recipe turned out great! My guests enjoyed it so much that on the way home from the reggae festival, I had to make a stop at the store and purchase 4 cans of tuna, this would allow for twice as much of "Jasmine's Party Tuna Salad". This was a nice cool salad and made our day listening to reggae even better. I am looking forward to next Thyme!
Tuesday, June 28, 2011
Last June Entry 2011
Friday, June 24, 2011
Vegetable Flowers
Wednesday, June 22, 2011
Hot Pepper's Garden Week 5
2nd Annual Juneteenth Skillet Gathering
In turn, our Skillet Gatherings are a a celebration of community, food and conversation. Since I've been highlighting this month Jessica Harris' "Beyond Gumbo, Creole Fusion Food from the Atlantic Rim," Sunday's menu included her French Guyana green mango salad (see June 5 blog), Columbian-style fried Tilapia (see June 11 blog), Brazilian greens Mineira style(p. 192) plus hot sauce (p. 143), New Orleans creole tomato and vidalia onion salad (p. 123), Costa Rican corn pancakes (p. 71), and Mexican watermelon agua fresca (p. 346). And for dessert, we had vanilla ice cream with peach schnapps and fresh peach slices. Needless to say, the food was not only colorful, but tastey and a big hit with everyone. Take a look at the picture of the food.
I have to especially comment on the greens. The recipe called for sauteeing onion and garlic in olive oil, adding the greens (kale or collards) and cooking them for 5 minutes. Well, my southern roots baulked at the idea of cooking greens for only 5 minutes! Whoever heard of such a thing, everyone knows you gotta add water (for the pot liquor) and cook greens down and for ever, until they're good and tender. However wanting to be as true to the recipe as possible, I "massaged" the greens breaking them up into small pieces, didn't add water, but I cooked them for about 15 minutes. Amazingly, they were wonderful. No salt and pepper, just the flavor of the greens combined with the onion and garlic. The greens were served at room temperature after the hot sauce (combination of juice of 3 limes, 2 tsps minced onion, 1 tsp minced fresh cilantro, minced, jalepeno pepper to taste, salt & pepper to taste) was drizzled over them. Delicious!
Our conversation mainly focused on CFNI plans to participate in the launching of Food Day, October 24, http://www.foodday.org/, which is being spearheaded by the Center for Science in the Public Interest. Food Day is to be both a celebration of real, healthy food and a powerful, grassroots movement for change. People interested in issues such as nutrition, the environment, agriculture, and hunger should be able to use Food Day to advance their programs. We shared our ideas about how we wanted to recognize the event and asked our guests for comments and suggestions. They were very interested in the concept and several people even volunteered to help plan the event. After a lively conversation, we ended our Juneteenth Skillet Gathering with seconds on the vanilla ice cream, peach schnapps, and peach slices.
Wednesday, June 15, 2011
My Little Strawberry
Reflecting on my over the top, ridiculous behavior, I thought why not find out something about a strawberry picking job. We're promoting plant-based eating for healthier, more sustainable living BUT do we ask ourselves how does this produce magically appear at our farmers' markets, or at the grocery store, and on our tables.
I did a search and found that strawberry picking is a social justice issue. While there were lots of happy go lucky pick-your-own photos, the more poignant photos depicted workers bending over picking strawberries in fields. The work is hard, backbreaking repetitous, tedious, dangerous work performed primarily by undocumented migrant farmworkers. My search came across articles about strawberry pickers fighting for better pay and safe working conditions, which led me to Working in these times, a blog covering the labor movement and the struggles of workers to obtain safe, healthy, and just workplaces. Their Jan. 13, 2011 blog was about CA farmworkers suing to prevent the use of methyl iodide (a cancer causing pesticide) on strawberries.
While I'm still proud of my foray into the world of gardening, I want to educate myself more on the relationship between plant-based food consumption and the social justice of picking produce. I want my social responsibility to reflect not "just-them" but all of "just-us." Hope that makes sense.
Sunday, June 12, 2011
Hot Pepper's Garden - Week 4
Saturday, June 11, 2011
Round 2 - Jessica B. Harris' "Beyond Gumbo" Cookbook
First, have you ever peeled a jicama? There's the outer peel, a tough, faintly yellow, straw, matrix-looking second layer, and then a firm, somewhat juicy, inner white fruit. The second layer makes peeling jicama a little work. For my second try at this recipe, I used about a quarter of the jicama because it was so large and I used one of those quarter lb. size Ziploc bags of cabbage saved from last week. This time I didn't add the golden raisins, but I did modify the recipe again - 2 tbsps apple cider vinigar, 3 tbsps buttermilk plus the 3/4 c mayo, salt and pepper, sugar to taste. Oh, and I'm called "Hot Pepper" for a reason, I added a tsp of cayenne to give the slaw a little kick!
Did the jicama make a difference? Well.... jicama has a rather earthy taste and reminds me of one of those foods that takes on the flavors of whatever is added to it. So to be blunt, I didn't taste much of a difference from last week's cole slaw BUT because the jicama was juicy, it made the texture of the slaw a little more loose and smooth. Nice.
My second recipe was supposed to be fried catfish steaks, Columbian style (p. 237). As I said last week modify and substitute when necessary. No catfish steaks on hand, used tilapia fillets instead. Otherwise following the recipe to the letter almost, I marinated 4 fillets with the juice of one lemon ( recipe called for 2 tbsps), salt and pepper to taste for 1 hour in a glass dish (recipe called for nonreactive bowl). I prepared a batter by beating 2 eggs and adding 2 tbsps flour and 1 tbsp dried cilantro instead of parsley. Lightly coating the fish with the batter, I then fried them until golden. Pictures of the end result are shown. Served warm with the cole slaw, it was delicious.
Sunday, June 5, 2011
Hot Pepper's Cookbook Review
I chose this particular cookbook because 1) my known roots are from Louisiana, 2) gumbo is a favorite dish in my family and 3) the recipes are an example of the diaspora on this side of the world. Also historically, June is the month for celebrating Juneteenth (more to come on that later) and the recipes I've chosen will become part of my menu for that celebration. So let's get started.
Today was a warm, kind of partly cloudy Sunday and ideal for light fare. I prepared four recipes: US deviled eggs (p. 82), green mango salad from French Guyana (p. 87), US jicama cole slaw (p. 114), and Maryse's salad mix plus vinaigrette from Guadeloupe (p. 116 and 136, respectively). Like many cooks I don't exactly follow recipes to the letter. I improvise and substitute. In this case, 4 green mangos became 3 plus 1 slightly ripe one. I used 3 scallions instead of 1, 4 garlic cloves instead of 2 and 4 tbsps peanut oil instead of 2. All these ingredients got mixed with the juice of 1 lemon, half of a large jalepeno minced, and salt and pepper to taste.
Now any other day I would see jicama in my neighborhood store; today no such luck. I used quince as a substitute. The recipe also called for 1 large green cabbage and 1/2 head of red cabbage. I used half of each, shredded and combined them, then took out 2 quart-size Ziploc bags for later use. To the remaining cabbage I still added 2 grated carrots, 3/4 cup mayo, 1.5 tbsps sugar, salt and pepper to taste, 2 tbsps of buttermilk (instead of 1), and 2 tbsps of apple cider vinegar (instead of 1). And to finish it off 1/2 cup of golden raisins and a tsp of cayenned went into my modified recipe.
The only change to the salad mix was 1 large tomato instead of 2 medium ones was combined with 1 cup canned corn (yes, canned was listed in the recipe!), 2 freshly boiled beets cubed, 1 grated carrot, and 1 small onion, thinly sliced. And rather than drizzle the vinaigrette (which I doubled to include 4 tbsps olive oil, 4 tsps red wine vinegar, 2 cloves minced garlic, 1 tsp Dijon mustard) over the salad, I tossed it.
All my salads got chilled in the frig for a couple of hours. I had some boiled shrimp leftover from yesterday and added a couple to my plate. Pictures of the foods purchased for these recipes and the end results are shown. A picture of my garden, the start of week 3 also is included. My babies are growing!!
Tuesday, May 31, 2011
Pointed Head Cabbage
http://www.communityfoodandnutrition.org/May_2011_Newsletter.pdf
Friday, May 27, 2011
Hot Pepper's 2011 Garden
My son helped me put the kit together. I didn't have enought soil and had to go up the street to Home Depot for 3 more 2 cu.ft. bags. I also bought some rabbit repellent because just that morning I'd seen a baby rabbit in the backyard munching away. Originally, I was going to wait until the next day to plant, but after putting the raised bed together I got a second wind and planted everything that evening! Dirty, tied and body aching I ended the day proud of my accomplishment.
The next day, I got up, dressed and inspected my garden. Beads of rain glistened on the plant leaves after an early morning rain. Sounds corny, but it was magical. I took a picture. And every day since, I've repeated my morning ritual, watching over my little garden, watering it, and anxiously waiting to see the fruits of my labor.
Saturday, April 30, 2011
A Young Woman's Ode to Overweight
1. Start an exercise routine of cardiovascular exercise and strength training to benefit your general health and well-being.
2. Eat right to help maintain your weight plus prevent chronic diseases in the future. Find what's 'right' for you, but for best results choose moderation of all foods and a variety of more fruit, vegetables and whole grains.
3. Don't smoke cigarettes for greater life-long health.
4. Drink in moderation. Have fun at the party, but be safe and don't overdo.
5. Have a great support group. Family and positive friends you hang out with can get you through the ups and downs of this very exciting time of the life cycle.
Wednesday, April 20, 2011
20-Somethings-What a Young Man Thinks about Food and Nutrition
- Exercise Regularly four to six days per week to make it a life long behavior.
- Don't Push Yourself Too Hard, which is important for safe and healthy fitness.
- Eat Right to maintain overall health.
- Avoid Drinking and Smoking contributes to healthy living practices.
- Visit the Doctor because regular physical exams and check-ups keep you on point as an advocate for health promotion and prevention.
I think the focus on young men is important because the last thing they might be thinking about is nutrition and health. But what do I know - a young man I asked to comment on the subject proved me wrong. His thoughts are below:
"Being a young male in my mid-twenties, eating well portioned and healthy meals are few and far in between. I often eat an abundance of fried foods, which has been shown to have adverse effects on the body over an extended period of time. Because I'm single with no dependents, it's sometimes easier and more convenient to eat fast foods versus a home prepared meal. As I've grown older, it has become increasingly difficult to digest most fast foods. Eating home cooked meals have definitely become the best way to stay fit and also save money. There is a vast difference in the way I feel when eating out, which makes me feel sluggish and bloated, versus eating self-prepared foods, which gives me a feeling of empowerment and energy. I've found that fresh fish, spinach ravioli, ground turkey, cheese, vegetables, spaghetti and brown or white rice are the combination of foods to keep my body running smooth. On the flip side, I've discovered cutting back my consumption of red meat has helped regulate my weight and reduced many digestive problems. One dilemma I see with young men my age is eating 1 or 2 large portioned meals a day. I've noticed that eating 3 small to moderately portioned meals keeps me more energized throughout the day. That's something that I have not done consistently over the years. Making the transition to well balanced and portioned meals on a regular and more consistent basis makes for longer and healthier living. You are what you eat!"
Wednesday, March 30, 2011
Nutrition in your 30's, the Big Challenge!
Thursday, March 17, 2011
Nutrition in Your 30's
Thursday, February 10, 2011
Working and Eating Healthy in the City
Tuesday, February 1, 2011
Dietary Guidelines for Americans 2010 Released
Since the theme of this month’s blog is working and eating healthy, the release of the Dietary Guidelines for Americans 2010 is timely. Because Americans are faced with an epidemic of overweight and obesity due to poor diet and inactivity, this time around the Guidelines focus on three succinct messages:
1. Balancing Calories
- Enjoy your food, but eat less.
- Avoid oversized portions.
2. Foods to Increase
- Make half your plate fruits and vegetables.
- Switch to fat-free or low-fat (1%) milk.
3. Foods to Reduce
- Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers.
- Drink water instead of sugary drinks.
For more information on the Dietary Guidelines 2010, link to http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm.
Monday, January 31, 2011
Supermarkets, Inc.: Inside a $500 Billion Industry
There are 35,000 supermarkets in the US. On average they carry about 48,000 products. Since the profit margin is very small - 1/2 to 2% - supermarkets do everything they can to get us in the store and to shop more. Milk, butter, and eggs are placed in the back of the store so that by walking through the store we'll be more apt to buy other things. No more straight, up and down aisles in new stores. They make you meander through them to draw your attention towards more items. Shopping carts are getting bigger, which makes you buy more to fill them up.
Other interesting segments of the program were onWhole Foods Market, the battle for shelf space, and independent grocery stores (barely 1 in 5 stores are independent). Tomorrow I'm going to look to see if there is a CD on the show.
In closing, a psychologist on the program recommended three tips to spending less in a supermarket: 1) don't bring the kids, 2) don't use a shopping cart; and 3) don't use a credit card.