The Link Between Food Choices, Income and Health

A friend sent me this link today, http://www.citylimits.org/slideshow/552/new-york-s-food-basket. It features New York's Food Basket. Four New Yorkers in some of the city's poorest neighborhoods are interviewed at three super markets. The article poignantly portrays the choices that people are making when buying food due to income, size of the family, and health. At a time when the economy is hurting so many people and the Centers for Disease Control is showing that the latest state data reveals continuing high rates of obesity (30 percent or higher in 12 states), it's important to recognize factors that determine how and what people eat. It's going to take a lot more than telling people to eat healthy to solve problems of obesity among adults and children. Just how do you get communities with limited resources to respond broadly to the issue of food, nutrition and health when they're struggling to meet basic needs?

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.