tag:blogger.com,1999:blog-64642533246588246592024-03-16T03:37:02.540-04:00The Delicious TruthChef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.comBlogger1143125tag:blogger.com,1999:blog-6464253324658824659.post-88184143844380908862013-05-09T10:44:00.000-04:002013-05-09T10:44:46.713-04:00Slow Down and Pick Some Lemons<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Here's a nice video (courtesy of <i>The New York Times</i>) chronicling one Italian family's way of life—lemons!—that is diametrically opposed to the way most food production is handled. If this video doesn't slow us all down a bit, I don't know what will. <i>(If you are receiving The Delicious Truth via email, <a href="http://nyti.ms/15IOrCC" target="_blank">click here</a> to watch.)</i> </span></span><br />
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Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com29tag:blogger.com,1999:blog-6464253324658824659.post-6229610511976402462013-05-07T16:43:00.000-04:002013-05-07T16:43:58.704-04:00An Easy Asian Dish: Vietnamese Green Mango and Pork Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIWLTwV2fap2MIPc1F2O4LIz4kkJTgBLMTOfbuIHNgvlWJcMBpCEtjBX-ZB58o-ZSFb_RSBXMzFeMbQAZfVZZEfbVH7C6cQu3qkG74S3ZasnudqlM8L8sRLeKrjj25Aqw0hKgI8G2wK9y/s1600/Green+mango+and+pork+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIWLTwV2fap2MIPc1F2O4LIz4kkJTgBLMTOfbuIHNgvlWJcMBpCEtjBX-ZB58o-ZSFb_RSBXMzFeMbQAZfVZZEfbVH7C6cQu3qkG74S3ZasnudqlM8L8sRLeKrjj25Aqw0hKgI8G2wK9y/s200/Green+mango+and+pork+salad.jpg" width="200" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Here's an easy recipe for a full-flavored Asian dish—Vietnamese green mango and pork salad—that requires no crazy cooking skills and no ingredients that you have to travel to Hanoi to buy. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Feel free to substitute ground chicken or ground turkey for the ground pork. Fish sauce can be found in most standard supermarkets. The following recipe, accompanied with brown rice and a vegetable, should serve six.<b> </b></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>VIETNAMESE GREEN MANGO AND PORK SALAD</b><br />2 Green (unripe) mangoes, peeled and diced<br />2 tsp. <span style="font-size: small;"></span>Salt (preferably unrefined sea salt)<br />1/3 cup Lime juice<br />2 Tbs. Olive or high-quality canola oil<br />2 to 3 Tbs. Garlic, thin<span style="font-size: small;">ly sliced</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 to 3 Tbs. Shallots, thinly sliced<br />1 tsp. Crushed red pepper flakes<br />1.5 lbs. Ground pork<br />To taste Fresh ground pepper<br />¼ cup Fish sauce<br />2 Tbs. Brown sugar<br />4 Tbs. Peanuts, chopped (for garnish)<br />2 Tbs. Cilantro or parsley (for garnish)</span></span><br />Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com36tag:blogger.com,1999:blog-6464253324658824659.post-63632854039366232502013-05-02T13:32:00.002-04:002013-05-02T13:32:35.463-04:00Have Unripe Fruit? Let It Hang Out!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8bcAgPT2-330XctoovUdFiKWt65H9-zRN0beSzz5PKCq3TyLBey7nTiqcPcJqhhFLlROZkEDq-vpsXDQvTiFQmXh7RbEOWRQonWEYEpS25Dds5sUbgpZ5Xgz7HPTQOSC_IuQn2lXCQ9r/s1600/WP_000563.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8bcAgPT2-330XctoovUdFiKWt65H9-zRN0beSzz5PKCq3TyLBey7nTiqcPcJqhhFLlROZkEDq-vpsXDQvTiFQmXh7RbEOWRQonWEYEpS25Dds5sUbgpZ5Xgz7HPTQOSC_IuQn2lXCQ9r/s200/WP_000563.jpg" width="200" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Whenever I buy fruit that needs more ripening time (avocados, mangos, etc.), I try to let the fruit hang out (literally) instead of resting on a plate. This avoids the development of soft spots which, if you forget to turn the fruit daily, can turn bad <span style="font-size: small;">quickly</span>. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />The avocados I buy come in a mesh bag, which makes for easy hanging. I save old bags to use for other fruit, such as the mango in the photo.</span></span><br />Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com4tag:blogger.com,1999:blog-6464253324658824659.post-48335949244934755312013-04-30T14:55:00.000-04:002013-04-30T14:55:32.520-04:00UNREAL Candy Avoids Nefarious Ingredients of Most Candies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZbqV75jk7Cf6VLMoJL_ZenvteNqrszb8hi8vxTkS0wQdVkh4KnvhH1LCbQ-AERm-1q2GCoUMFAVCyntl_1EI-ve6Ht_RPmoP4jTzrDIMlVgOoIJ_sOLSIzdinuA5Gj5PkKdUMvW0OX19/s1600/41wUumZEe3L.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZbqV75jk7Cf6VLMoJL_ZenvteNqrszb8hi8vxTkS0wQdVkh4KnvhH1LCbQ-AERm-1q2GCoUMFAVCyntl_1EI-ve6Ht_RPmoP4jTzrDIMlVgOoIJ_sOLSIzdinuA5Gj5PkKdUMvW0OX19/s200/41wUumZEe3L.jpg" width="120" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I satisfy my sweet tooth with dark chocolate, maple syrup, raw honey and molasses, but th<span style="font-size: small;">e</span>se stand-alones don't work for everyone.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />For those with a hankering for candy, getting one's fix and not poisoning oneself are, for the most part, not possible. However, a friend just sent me a <a href="http://youtu.be/YOOeNvls7qc" target="_blank">link to a YouTube video</a> for <a href="http://getunreal.com/" target="_blank">UNREAL candy</a>, which doesn't contain corn syrups, partially hydrogenated oils, artificial colorants, genetically-engineered ingredients and preservatives. These, as anyone who has read the ingredient list of a candy bar knows, are the staples of junk food.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />UNREAL makes five candies, <span style="font-size: small;">cleaner</span> versions of M&M's (plain and peanut), Snickers, Milky Way and Reese's peanut butter cups. I had tried UNREAL candy about a year ago but had forgotten about it until my friend's email. Since I am not a candy guy, I am not the best judge of flavor, but I did want to let everyone know of its existence. Only a couple of the ingredients used are organic, but, again, these bars are infinitely better than the other stuff for sale.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><a href="http://getunreal.com/find-unreal-candy/" target="_blank">Click here</a> to find stores that sell UNREAL candy, but it seems there is national distribution via CVS and Target stores. And here's the video (<a href="http://youtu.be/YOOeNvls7qc" target="_blank">click her</a>e to watch if you are receiving The Delicious Truth via email):<br /><br /><iframe allowfullscreen="" frameborder="0" height="255" src="http://www.youtube.com/embed/YOOeNvls7qc" width="410"></iframe></span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com6tag:blogger.com,1999:blog-6464253324658824659.post-16405736272906095052013-04-29T16:32:00.003-04:002013-04-29T16:32:43.986-04:00Latest Update on Washington State's "Right to Know" Initiative<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPe-9C-fA3PReBhnokykm875_WDpIia6OsAYoSjJBMRT31q-78cJK6-Q6I5lERLI2iJ4mvabffphhZpej8oBLvpAL9F6U4CML6sFQA7VJfKfJSsAERol5h259vSBZXtpLq0036mPty_3M/s1600/Label_It_Wa_Slider_OurRightToKnow_600x250.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPe-9C-fA3PReBhnokykm875_WDpIia6OsAYoSjJBMRT31q-78cJK6-Q6I5lERLI2iJ4mvabffphhZpej8oBLvpAL9F6U4CML6sFQA7VJfKfJSsAERol5h259vSBZXtpLq0036mPty_3M/s320/Label_It_Wa_Slider_OurRightToKnow_600x250.jpg" width="320" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://righttoknow-gmo.org/states" target="_blank">Almost two dozen states are at various stages of the fight to have foods containing genetically-engineered ingredients labeled as such</a>. Here's the latest update (courtesy of Dan Flynn at <a href="http://www.foodsafetynews.com/" target="_blank">Food Safety News</a>) from Washington State, where <a href="http://www.labelitwa.org/" target="_blank">I-522</a> probably has the most developed infrastructure (a lot borrowed from California's effort last year) of any of the state movements.</span></span><br />
<blockquote class="tr_bq">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Sunday’s end to the Washington State Legislature’s 105-day regular session means Evergreen State voters are going to decide whether genetically modified food should be labeled. That’s because lawmakers in Olympia took no action on Initiative 522, Washington State’s version of the <span style="font-size: small;">'</span>Right to Know<span style="font-size: small;">'</span> law California voters narrowly rejected last November.</span></span></i></blockquote>
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">"</span>I-522 is an <span style="font-size: small;">'</span>Initiative to the Legislature<span style="font-size: small;">'</span> under the Washington State Constitution. State lawmakers could have adopted it or even proposed their own version of I-522, but because they took no action, the measure goes on the November ballot with the language written by its sponsors.</span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />“'The People’s Right to know Genetically Engineered Food Act<span style="font-size: small;">'</span> will be voted up or down by Washington State voters who are as much experienced in deciding ballot measures as are Californians. Some language from California’s Proposition 37, however, did not make it up north. I-522 overall is similar to Prop 37, but it is missing language included in the California campaign to prohibit words like <span style="font-size: small;">'</span>Natural<span style="font-size: small;">'</span> or <span style="font-size: small;">'</span>All Natural<span style="font-size: small;">'</span> from being used on food labels.</span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />"As I-522 moves to the ballot, state Public Disclosure Commission records shows at least five separate committees registered to raise money in the support of the measure. Together they spent close to $1 million so far, most probably on petition signature gathering. Total cash on hand reported by the committees is more than $400,000.<br /> </span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Mark Funk, a well-known Evergreen State political operative, leads I-522’s opposition. His <span style="font-size: small;">'</span>No on 522<span style="font-size: small;">'</span> committee has opened a bank account with $1,144 deposited so far. Opponents in California outspent Prop 37 supporters, $45 million to about $10 million."</span></span></i></blockquote>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I think it's <span style="font-size: small;">safe to say that <span style="font-size: small;">the bank acco<span style="font-size: small;">unt for </span>"No on 5<span style="font-size: small;">22" will grow by a few zeroes in the next coup<span style="font-size: small;">le months.</span></span></span></span></span></span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com2tag:blogger.com,1999:blog-6464253324658824659.post-23798495306530728872013-04-26T20:27:00.000-04:002013-04-26T20:27:17.904-04:00Snack Time: The Poor Ducks Never Had a Chance<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOnz7pYvukFUMawi7XNiQHmVh3_FFRQ8FzKHD-7KJMnnr_gdxRv2f9rn7fkYBPW1bQ1JsNg99eZFisMhwQZ-sow57sYozu3l03ZkllgbS5eUdVflh5n5BMp9wWZT9xwsBW8Nizi_RkmNX/s1600/WP_000526.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOnz7pYvukFUMawi7XNiQHmVh3_FFRQ8FzKHD-7KJMnnr_gdxRv2f9rn7fkYBPW1bQ1JsNg99eZFisMhwQZ-sow57sYozu3l03ZkllgbS5eUdVflh5n5BMp9wWZT9xwsBW8Nizi_RkmNX/s200/WP_000526.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Health troubles ahead for Huey, Dewey and Louie?</td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Am I crazy for feeling sorry for ducks when I see people feeding them bread made from bleached white flour and Cheerios? I get knots in <span style="font-size: small;">m</span>y stomach, no different than when I see <a href="http://thedelicioustruth.blogspot.com/2010/10/generational-knowledge-about-poisonous.html" target="_blank">kids eating "ice cream" (read: chemicals) from an "ice cream" truck</a>.</span></span><br />Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com2tag:blogger.com,1999:blog-6464253324658824659.post-17208962777882683932013-04-25T10:43:00.000-04:002013-04-25T10:43:23.792-04:00Federal Legislation for GE Labeling Introduced in Both Senate and House; Tell Your Elected Officials to Support It<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKUuiK9YP3TfrgfCfksu9mvM2FP591Cu20E-zh33bBAqXSKc4JfFhx2CmAvAs-WsMyjYz6lpWFnrX3I_q-oqIe3H4nOzp2QWG69T2GvplTAzyScx9-0b1sqkIdlag7VOnYhk23z1r6vbq/s1600/428173_185892158193442_1530599403_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKUuiK9YP3TfrgfCfksu9mvM2FP591Cu20E-zh33bBAqXSKc4JfFhx2CmAvAs-WsMyjYz6lpWFnrX3I_q-oqIe3H4nOzp2QWG69T2GvplTAzyScx9-0b1sqkIdlag7VOnYhk23z1r6vbq/s1600/428173_185892158193442_1530599403_n.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Visit www.justlabelit.org</td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I received this <span style="font-size: small;">action <span style="font-size: small;">alert from the</span></span> <a href="http://www.centerforfoodsafety.org/" target="_blank">Center for Food Safety </a>yesterday. L<span style="font-size: small;">a<span style="font-size: small;">beling of <span style="font-size: small;">foods containing genetically-engineered ingredients seems inevitable in the United States, but speeding up the process would<span style="font-size: small;">n't <span style="font-size: small;">hurt. D<span style="font-size: small;">o your <span style="font-size: small;">Senators and Congressmen suppor<span style="font-size: small;">t the bills? <a href="http://salsa3.salsalabs.com/o/1881/p/dia/action3/common/public/?action_KEY=10418" target="_blank">Cl</a><span style="font-size: small;"><a href="http://salsa3.salsalabs.com/o/1881/p/dia/action3/common/public/?action_KEY=10418" target="_blank">ick here</a> to tell them to do so. Reme<span style="font-size: small;">mber, we<span style="font-size: small;"> are the ones who vote them into office.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<blockquote class="tr_bq">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"In the U.S., we pride ourselves on having choices and making informed decisions. Under current FDA policy, we don't have that choice when it comes to genetically engineered (GE) ingredients in the foods we purchase and feed our families. That’s why Senator Barbara Boxer (D-CA) and Congressman Peter DeFazio (D-OR) have sponsored new federal legislation that would require the labeling of all GE foods; the first labeling bill to be introduced in the Senate in over a decade! <br /><br />"Today, the Genetically Engineered Food Right to Know Act was introduced in both the Senate and the House! <a href="http://salsa3.salsalabs.com/o/1881/p/dia/action3/common/public/?action_KEY=10418" target="_blank">Tell your Senators and Representative to support the GE food labeling bill!</a><br /><br />"Thanks to your emails over the last two weeks, nine Senators and twenty-one Representatives have signed on to the bill as original co-sponsors. <a href="http://salsa3.salsalabs.com/o/1881/p/dia/action3/common/public/?action_KEY=10418" target="_blank">Now it’s time to push all Senators and Representatives to support the bill!</a><br /><br />"Without mandatory labeling of GE foods, consumers are being left in the dark about the foods we are purchasing and feeding our families. There is overwhelming public demand—consistently near 95%—for the labeling of GE foods. Yet the U.S. is one of the only developed countries in the world that doesn’t require labeling; sixty-four countries have mandatory labeling policies for GE foods including Korea South, Japan, the United Kingdom, Brazil, China, South Africa, Australia, the entire European Union, and many others. Already in 2013, 37 GE labeling bills have been introduced in 21 states, including Hawaii, Washington, Indiana, Missouri, and Vermont, with many more expected by year’s end. <br /><br /><a href="http://salsa3.salsalabs.com/o/1881/p/dia/action3/common/public/?action_KEY=10418" target="_blank">"Tell Congress it’s time to finally pass a GE food labeling bill in 2013—Support the Genetically Engineered Food Right to Know Act!</a></span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />"Senators Lisa Murkowski (R-AK), Kirsten Gillibrand (D-NY), Richard Blumenthal (D-CT), Mark Begich (D-AK), Jon Tester (D-MT), Bernie Sanders (I-VT), Jeff Merkley (D-OR), Brian Schatz (D-HI) and Martin Heinrich (D-NM) are cosponsors of the Senate bill. <br /><br />"Representatives Jared Polis (D-CO), Tulsi Gabbard (D-HI), Chellie Pingree (D-ME), Donna Christensen (D-Virgin Islands), Jan Schakowsky (D-IL), Peter Welch (D-VT), James Moran (D-VA), Louise Slaughter (D-NY), Don Young (R-AK), Jim McDermott (D-WA), Raul Grijalva (D-AZ), Earl Blumenauer (D-OR), Jared Huffman (D-CA), Jackie Speier (D-CA), Jerrold Nadler (D-NY), Gerry Connolly (D-VA), George Miller (D-CA), David Cicilline (D-RI), Barbara Lee (D-CA), Grace Napolitano (D-CA) and Eleanor Holmes Norton (D-DC) are cosponsors of the House bill." </span></span></i></blockquote>
Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com4tag:blogger.com,1999:blog-6464253324658824659.post-29411236897879964502013-04-24T14:04:00.000-04:002013-04-24T14:04:09.027-04:00Which Chicken (White or Dark, Bone-In or Boneless) to Use?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqn5GbvsHuln5tBsRrqjxweQ0pzn774EOUyR4bKs43EaVJTTKn3IpEz2PKaVVeksj9aNhdFTRYuAu8r03HEKJCd7uI1QgbUwBW9nKjnK7aQHyKxzESSi1i5SHGETQ5eKh2vVxc7Y_ysl0/s1600/Chickens.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqn5GbvsHuln5tBsRrqjxweQ0pzn774EOUyR4bKs43EaVJTTKn3IpEz2PKaVVeksj9aNhdFTRYuAu8r03HEKJCd7uI1QgbUwBW9nKjnK7aQHyKxzESSi1i5SHGETQ5eKh2vVxc7Y_ysl0/s1600/Chickens.JPG" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">A client/friend sent me an email yesterday asking about what kind of chicken to use in a chicken cacciatore dish I had shown her how to make a couple months ago:</span></span><br />
<blockquote>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"My parents are coming and I want to make the chicken cacciatore, but my mom doesn't eat dark meat. Would you suggest I make a whole chicken (cut in parts) or just chicken breast? If chicken breast, boneless or bone-in?"</span></span></i> </blockquote>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Since my reply skipped the dark meat conversation, I'll offer a longer answer here that touches all bases:</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />In my opinion, use dark meat on the bone whenever possible. Its flavor is a little more pronounced and bone-in meats tend to remain a little juicier. Also, contrary to regurgitated popular belief, <a href="http://thedelicioustruth.blogspot.com/2012/11/turkeys-dark-meat-contains-more.html" target="_blank">dark meat contains more nutrients than white meat</a>. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Cooking the whole bird (cut into parts) would work as well, but know that white meat cooks faster than dark meat, so removing some parts before others is necessary to ensure uniform doneness.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />If you are going to cook boneless chicken breasts (my absolute last choice), make sure to get thick breasts that will have a better chance of remaining moist. And be super vigilant about not overcooking them.<span style="font-size: small;"> </span><a href="http://thedelicioustruth.blogspot.com/2010/02/principle-of-carryover-cooking.html" target="_blank">Click here</a> to learn about carryover cooking.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Inherent in this conversation is the need to avoid chicken given feed laced with antibiotics. <span style="font-size: small;">Thankfully, a</span>ntibiotic-free chicken is becoming more readily available. In the United States, <a href="http://thedelicioustruth.blogspot.com/2010/07/buy-our-chicken-no-razorblades-added.html" target="_blank">federal <span style="font-size: small;">regulations</span> prohibit the use of hormones when growing chicken, so don't be fooled by some manufacturers' misleading labeling</a>. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Antibiotic-free, though, <b>does not</b> mean organic. Non-organic chickens, even if antib<span style="font-size: small;">iotic-free,</span> will most likely be eating feed containing genetically-engineered and pesticide-laden corn and soy. Organic chicken will not be tainted by genetically-engineered feed or pesticides.</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com0tag:blogger.com,1999:blog-6464253324658824659.post-22821601337891090042013-04-22T21:58:00.000-04:002013-04-22T21:58:50.556-04:00Banana with Peanut Butter, the Perfect Snack<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgvIorDvAC419AZx_w1QddioHAeehVbzqp-t0DowtggiHCb1rmUKtyl0fzTp4e76MQSl_aMTVPat8IVf-6W6_3i5eGuqodPiZvmLr1BQQJMISgeP5PSN-spI_OsATWSd133Re8nhXNhlS/s1600/WP_000518.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgvIorDvAC419AZx_w1QddioHAeehVbzqp-t0DowtggiHCb1rmUKtyl0fzTp4e76MQSl_aMTVPat8IVf-6W6_3i5eGuqodPiZvmLr1BQQJMISgeP5PSN-spI_OsATWSd133Re8nhXNhlS/s200/WP_000518.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana with peanut butter, the perfect snack</td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Is there a quicker, easier and more filling snack than banana with peanut butter?</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">If possible, buy organic bananas and real peanut butter (just peanuts and NO hydrogenated fat, refined sugar or fake salt).</span></span><br />
<br />Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com6tag:blogger.com,1999:blog-6464253324658824659.post-78187870701977469252013-04-18T20:44:00.001-04:002013-04-18T20:44:56.121-04:00Weekend Sale of Non-GMO Project Products at Whole Foods<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibj9uoB2aA_DUinQE38sgjz4sAV4FF3mcgB3p9AD8mPaDgR5ZbUITCgnT3aj57pzqPCJZEbW-yBewiBRoJ9cf9T5vKYuv8QI7a7HssXaDxdwv5B3Ti0Bp_dEZTSFcqYljJ2ctjFMCt2Sue/s1600/non+gmo_0.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibj9uoB2aA_DUinQE38sgjz4sAV4FF3mcgB3p9AD8mPaDgR5ZbUITCgnT3aj57pzqPCJZEbW-yBewiBRoJ9cf9T5vKYuv8QI7a7HssXaDxdwv5B3Ti0Bp_dEZTSFcqYljJ2ctjFMCt2Sue/s200/non+gmo_0.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Solidifying its push to make itself the industry leader in the selling and marketing of non-GMO foods, Whole Foods is holding a sale this weekend (Friday, Saturday and Sunday) of select <a href="http://thedelicioustruth.blogspot.com/2013/04/non-gmo-project-verified-stickers.html" target="_blank">Non-GMO Project Verified products</a>.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />This from the official Whole Foods Market blog:</span></span><br />
<blockquote class="tr_bq">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">If GMOs (genetically modified organisms) are a no-go on your grocery list, then you’ll want to make sure to shop at any US Whole Foods Market® store this weekend, April 19th – 21st, because hundreds of Non-GMO Project Verified products will be on sale. </span></span></i></blockquote>
<blockquote>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Our selections will vary by store, so just look for the Weekend Sale signs.<span style="font-size: small;"> </span>You’ll find them on products that have been made following the best practices of GMO avoidance and third-party verified by the Non-GMO Project. Products like:</span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Eden Foods Canned Vegetables<br />Stahlbush Frozen Fruit<br />Lotus Foods Rice<br />Lundberg Rice Products<br />Erewhon Cereal<br />EnviroKidz Gluten-Free Cereals<br />Wholesoy & Co. Soy Yogurt<br />Way Better Snacks Tortilla Chips<br />Green Mountain Gringo Tortilla Chips<br />Theo Chocolate Classic Bars</span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><b>Look Here to Avoid GMOs</b></span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b><br />The Non-GMO Project verified seal means the product has passed a third-party verification program and has been produced according to best practices and procedures to avoid the intentional use of GMO ingredients. To date, there are 3,300 products and 250 brands in our stores that are Non-GMO Project verified — the most in North America!</span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Want to know more about verification? Their Executive Director, Megan Westgate, recently wrote a <a href="http://www.wholefoodsmarket.com/blog/top-3-things-know-about-non-gmo-project" target="_blank">blog post about the top three things you should know about the Non-GMO Project</a>. Think about it – you vote with your wallet – the more Non-GMO Project verified products you buy, the more products will be verified as more vendors join in!<br /> </span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In addition to selecting Non-GMO Project verified products, here are a few other ways you can avoid GMOs: </span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />• Choose organic products. All organic foods sold in the US must be certified to the USDA National Organic Standards, which do not allow genetically engineered seed and ingredients in the growth and production of organic foods.<br />• Use the non-GMO shopping lists found on each of our store’s web pages.<br />• Buy our 365 Everyday Value® products. All ingredients derived from plants are sourced to avoid GMOs, and hundreds of those products are verified by the Non-GMO Project.</span></span></i></blockquote>
Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com1tag:blogger.com,1999:blog-6464253324658824659.post-3128113031270091922013-04-17T11:33:00.001-04:002013-04-17T11:33:36.597-04:00"Think Those Chemicals Have Been Tested?" Haha!<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXi9o6m3RIkNok30nfEuVT-X_5Po7F6iOmCx2JJNCLsAJaxhBbKK4pMSzmxP6_QmH1WBNSlL_KmwkR1GD3VnuEsKsX7DW-kI3qy0A6qwFoGzIiFnDNdo72UwgzilQhOR6F4MnblWcrMA2-/s1600/Skull_and_crossbones.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXi9o6m3RIkNok30nfEuVT-X_5Po7F6iOmCx2JJNCLsAJaxhBbKK4pMSzmxP6_QmH1WBNSlL_KmwkR1GD3VnuEsKsX7DW-kI3qy0A6qwFoGzIiFnDNdo72UwgzilQhOR6F4MnblWcrMA2-/s200/Skull_and_crossbones.png" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Using everyday personal health care products every day isn't
as innocent as the sunshine-filled commercials that tout them make it seem.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">For those that didn't make <a href="http://www.thedelicioustruth.blogspot.com/2013/02/how-to-avoid-harmful-chemicals-in.html" target="_blank">the lecture I attended in February</a> on the subject, there was an article (<a href="http://www.nytimes.com/2013/04/14/sunday-review/think-those-chemicals-have-been-tested.html" target="_blank">"Think Those Chemicals Have Been Tested<span style="font-size: small;">?"</span></a>) in <i>The New York Times</i> over the
weekend that covered the same territory. Here are the first nine paragraphs,
which will hopefully spur you to visit the Environmental Working Group's <a href="http://www.ewg.org/guides/cleaners" target="_blank">Guideto Healthy Cleaning database</a> and its <a href="http://www.ewg.org/skindeep/" target="_blank">Skin Deep Cosmetics database</a>.</span></span></div>
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"M<span style="font-size: small;">any</span> Americans assume that the chemicals in their shampoos, detergents and
other consumer products have been thoroughly tested and proved to be safe. </span></span></i><br />
<br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></i><i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"This assumption is wrong. </span></span></i><br />
<br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></i><div itemprop="articleBody">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Unlike pharmaceuticals or pesticides, industrial
chemicals do not have to be tested before they are put on the market. Under the
law regulating chemicals, producers are only rarely required to provide the
federal government with the information necessary to assess safety. </span></span></i></div>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Regulators, doctors, environmentalists and the chemical
industry agree that the country’s main chemical safety law, the Toxic
Substances Control Act, needs fixing. It is the only major environmental
statute whose core provisions have not been reauthorized or substantively
updated since its adoption in the 1970s. They do not agree, however, on who
should have to prove that a chemical is safe. </span></span></i></div>
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></i><div itemprop="articleBody">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Currently this burden rests almost entirely on the
federal government. Companies have to alert the Environmental Protection Agency
before manufacturing or importing new chemicals. But then it is the E.P.A.’s
job to review academic or industry data, or use computer modeling, to determine
whether a new chemical poses risks. Companies are not required to provide any
safety data when they notify the agency about a new chemical, and they rarely
do it voluntarily, although the E.P.A. can later request data if it can show
there is a potential risk. If the E.P.A. does not take steps to block the new
chemical within 90 days or suspend review until a company provides any
requested data, the chemical is by default given a green light. </span></span></i></div>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"The law puts federal authorities in a bind. <span style="font-size: small;">'</span>It’s the
worst kind of Catch-22,<span style="font-size: small;">'</span> said <a href="http://www.edf.org/people/richard-denison">Dr. Richard Denison</a>,
senior scientist at the Environmental Defense Fund. <span style="font-size: small;">'</span>Under this law, the E.P.A.
can’t even require testing to determine whether a risk exists without first
showing a risk is likely.'” </span></span></i></div>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></i><div itemprop="articleBody">
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"As a result, the overwhelming majority of chemicals in
use today have never been independently tested for safety. </span></span></i></div>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></i><div itemprop="articleBody">
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"In its history, the E.P.A. has mandated safety testing
for only a small percentage of the 85,000 industrial chemicals available for
use today. And once chemicals are in use, the burden on the E.P.A. is so high
that it has succeeded in banning or restricting only five substances, and often
only in specific applications: polychlorinated biphenyls, dioxin, hexavalent
chromium, asbestos and chlorofluorocarbons. </span></span></i></div>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></i><div itemprop="articleBody">
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Part of the growing pressure to update federal rules on
chemical safety comes from advances in the science of biomonitoring, which
tells us more about the chemicals to which we are exposed daily, like the
bisphenol A (BPA) in can linings and hard plastics, the flame retardants in
couches, the stain-resistant coatings on textiles and the nonylphenols in
detergents, shampoos and paints. Hazardous chemicals have become so ubiquitous
that scientists now talk about babies being born pre-polluted, sometimes with
hundreds of synthetic chemicals showing up in their blood."</span></span></i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
</blockquote>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.nytimes.com/2013/04/14/sunday-review/think-those-chemicals-have-been-tested.html" target="_blank">Click here</a> to read the<span style="font-size: small;"> entire article.</span> </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><span style="font-family: Arial,Helvetica,sans-serif;"></span></div>
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Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com1tag:blogger.com,1999:blog-6464253324658824659.post-67129712976994868792013-04-16T14:52:00.000-04:002013-04-16T14:52:27.843-04:00Cooking 101: How to Make Chicken Piccata<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi90Flo9CtXhFTflcAOcukKRB8wHqtf3eHOlcllJ7p_H7NSyfjId7TxZsNHjSa977vrUUtw2DL_CrWO_5SZ4jKkotD9PpQ__fstZrtOK3ZHbPpYnuROD0V-6IdCsg4FQqqUEkKcWcMcZj/s1600/Chicken+Piccata.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi90Flo9CtXhFTflcAOcukKRB8wHqtf3eHOlcllJ7p_H7NSyfjId7TxZsNHjSa977vrUUtw2DL_CrWO_5SZ4jKkotD9PpQ__fstZrtOK3ZHbPpYnuROD0V-6IdCsg4FQqqUEkKcWcMcZj/s200/Chicken+Piccata.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken piccata with greens.</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Here's how to prepare chicken piccata, a relatively easy—but flavorful—dish to make.<br /><br />I use boneless and skinless chicken thighs, which are usually thinner (and juic<span style="font-size: small;">ier)</span> than breasts. (If you prefer breasts, slice in half or pound a little thinner. Using extremely thin cutlets will result in a overly dry final product.)<br /><br />Coat the chicken in flour, shaking off excess flour. Heat olive oil and/or butter in a sauté pan and brown both sides of chicken. Remove chicken from pan and wipe pan mostly clean, leaving a little fat. Add white wine and lemon juice to pan. Cook, stirring occasionally, until strong wine flavor has disappeared and mixture has reduced by about a third to <span style="font-size: small;">a half</span>. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Add butter and capers, and stir <span style="font-size: small;">until butter is melted and flavors are</span> combined. Turn off heat, taste and reseason with salt, pepper, butter, capers and lemon juice. Put chicken back in to pan to warm, making sure to coat with sauce. Finish with chopped parsley, if desired.<br /><br />Here are approximate measurements for the sauce (tailor to your tastes and double, if necessary, depending on how many people you are serving and how much sauce you want): white wine = 1/2 cup; lemon juice = 1/3 cup; butter = 3 tablespoons; capers = 1 tablespoon.</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com2tag:blogger.com,1999:blog-6464253324658824659.post-66100591060713368512013-04-15T14:07:00.000-04:002013-04-15T14:07:18.178-04:00Do Not Wash Chicken, Beef and Pork Before Cooking It<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyMdhlE5Akvyhj7kgJcc6Kkusc2xi6eiuL0LSDBlubXeV9OHU7uiQEXyPZU3Vn5ixVHaZ-job7C-pKdSz4KSGbc-AjHsHeGPlZg_y-zvHb6uAvm6ke4Mjke5fbn6Be-5KQ3yxFOt888zN/s1600/Bobolink+Farm+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyMdhlE5Akvyhj7kgJcc6Kkusc2xi6eiuL0LSDBlubXeV9OHU7uiQEXyPZU3Vn5ixVHaZ-job7C-pKdSz4KSGbc-AjHsHeGPlZg_y-zvHb6uAvm6ke4Mjke5fbn6Be-5KQ3yxFOt888zN/s200/Bobolink+Farm+2.JPG" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">A question I hear all the time: Do you wash chicken or beef before cooking it?</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />My answer is "no," and here's the reason why, courtesy of the USDA's <a href="http://www.fsis.usda.gov/home/index.asp" target="_blank">Food Safety and Inspection Service</a>:</span></span><br />
<blockquote class="tr_bq">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. </span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary."</span></span></i><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></blockquote>
Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com2tag:blogger.com,1999:blog-6464253324658824659.post-55736945625307155712013-04-12T16:38:00.000-04:002013-04-12T16:38:24.349-04:00We Win! Antibiotics in Apple and Pear Growing to End <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowHkctzPNjiERK2NcZEgwg_H1YeTB2kmQUWkExx-r149SRGm5wA-PnfIb7KD6iD6G-7FC3cPa08HJexNpcRFBzmDmCngdk7VkW6FWezEbwYU7F3PXkvj7NovHSmxaSv3tPrLr7YlHxeoy/s1600/apple_orchard.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowHkctzPNjiERK2NcZEgwg_H1YeTB2kmQUWkExx-r149SRGm5wA-PnfIb7KD6iD6G-7FC3cPa08HJexNpcRFBzmDmCngdk7VkW6FWezEbwYU7F3PXkvj7NovHSmxaSv3tPrLr7YlHxeoy/s200/apple_orchard.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Do you remember the <a href="http://www.thedelicioustruth.blogspot.com/2013/04/did-you-know-antibiotics-allowed-in.html" target="_blank">Center for Food Safety (CFS) petition you signed last week urging the National Organic Standards Board (NOSB) to phase out antibiotics in the growing of organic apples and pears</a>?</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Well, in another example of people power, the NOSB listened to our concerns and won't allow the use of tetracycline in apple and pear orchards past 2014. Here's the email I just received from CFS detailing the news:</span></span><br />
<blockquote class="tr_bq">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Yesterday we scored an important victory to end the use of antibiotics in organic apple and pear production and to uphold organic integrity! </span></span></i></blockquote>
<blockquote>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">"</span>Thank you for your support!</span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />"Thanks to the more than 30,000 CFS members like you who signed our petition and to the good work of our allies like Consumers Union, Food and Water Watch, and others, we convinced the National Organic Standards Board (NOSB) to not extend the allowance of the antibiotic tetracycline beyond 2014 for organic apple and pear production!<br /><br />"This decision is a victory for the organic standards and advances efforts to preserve the continued effectiveness of antibiotics. Antibiotic-resistant bacteria are a serious threat to public health, and the World Health Organization has labeled tetracycline a <span style="font-size: small;">'</span>critically important<span style="font-size: small;">'</span> drug for combating human infections. Antibiotics are not allowed in the production of any other organic food, including organic poultry and livestock.<br /><br />"The vote came after extended public testimony where some apple and pear growers testified about concerns that they may not have adequate alternatives to prevent fire blight disease that could arise in their orchards. But, as scientists discussed at the meeting, a range of orchard management practices, as well as a substitute for the use of tetracycline, will be available this year. And, orchardists still have two growing seasons to phase out the use of tetracycline. <br /><br />"CFS believes the Board made the right decision and we could not have achieved this important victory without you—thank you! <br /><br />"PS – For more background information and campaign updates on our work protecting the Organic Standards, <a href="http://www.centerforfoodsafety.org/issues/306/organic-and-beyond" target="_blank">visit our website</a>."</span></span></i></blockquote>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Have a nice weekend and the next victory will be for <a href="http://justlabelit.org/" target="_blank">the labeling of foods containing genetically-engineered ingredients</a>!</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com3tag:blogger.com,1999:blog-6464253324658824659.post-63670777101988411492013-04-11T17:40:00.000-04:002013-04-11T17:40:38.506-04:00Tom Philpott: Another Food Supply Writer Worth Following<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNZn9eEYSE0Yw_9mrphub2XIEHjgt2Sc0G5KDOSXF_ueAPnreqt-xO4JQhsQBNlbKmDQgLJQHmTzntw_rli5x8CW7vRCBzA9-2L0t8souOujHcUmyHueLBU8fbdTLTvlqA24dEPQatlHW/s1600/philpott80x95.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNZn9eEYSE0Yw_9mrphub2XIEHjgt2Sc0G5KDOSXF_ueAPnreqt-xO4JQhsQBNlbKmDQgLJQHmTzntw_rli5x8CW7vRCBzA9-2L0t8souOujHcUmyHueLBU8fbdTLTvlqA24dEPQatlHW/s1600/philpott80x95.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom Philpott</td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I share many of Mark Bittman's columns from the online edition of <i>The New York Times</i> in this space, but another writer who—if you are interested in the state of our food supply—should be followed is <a href="http://www.motherjones.com/authors/tom-philpott" target="_blank">Tom Philpott</a> of <i>Mother Jones</i>.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Philpott is edgy like Bittman, but seems to cover more ground, thanks mostly to the fact that he writes about three blog posts per week.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Here are his five most recent stories (the headlines say everything) from his Food for Thought blog, with links:</span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.motherjones.com/tom-philpott/2013/04/roundup-usual-suspect-herbicide-sales-drive-monsanto-profit" target="_blank">"Monsanto Claims to Ditch Herbicide While Selling More of It"</a></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.motherjones.com/tom-philpott/2013/04/im-lovin-it-nyc-fast-food-workers-take-streets" target="_blank">"Fast-Food Workers Protest Poverty McWages"</a></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.motherjones.com/tom-philpott/2013/04/sen-roy-blunt-monsantos-man-washington" target="_blank">"Sen. Roy Blunt: Monsanto's Man in Washington"</a></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.motherjones.com/tom-philpott/2013/04/study-confirms-antibiotic-resistant-bugs-jump-animals-humans" target="_blank">"Yes, Antibiotic-Resistant Bugs Can Jump from Animals to Humans"</a></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.motherjones.com/tom-philpott/2013/04/report-epa-really-sucks-vetting-toxic-chemicals" target="_blank">"Is Your Workout Gear Ruining Farm Fields?"</a></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.motherjones.com/tom-philpott/2013/03/not-just-bees-bayers-pesticide-may-harm-birds-too" target="_blank">"Not Just the Bees: Bayer's Pesticide May Harm Birds, Too"</a></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Here are the first two paragraphs of t<span style="font-size: small;">he "Monsanto Claims to Ditch Herbicide" story to give you get a sense of P<span style="font-size: small;">hilpott's <span style="font-size: small;">style:</span></span></span></span></span></span><br />
<blockquote class="tr_bq">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Genetically modified seed giant Monsanto likes to trumpet its <span style="font-size: small;">'</span>commitment to sustainable agriculture.<span style="font-size: small;">'</span> The story goes like this: by generating novel, high-tech crop varieties, Monsanto will wean farmers off of synthetic chemical poisons. The company even markets its flagship product, seeds genetically engineered to survive its own Roundup weed killer, as a tool they can use to to <span style="font-size: small;">'</span>decrease the overall use of herbicides.<span style="font-size: small;">'</span></span></span></i></blockquote>
<blockquote class="tr_bq">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>"But as I've shown before, herbicide use has actually dramatically ramped up as the Roundup Ready technology conquers vast swaths of US farmland. That's because weeds quickly developed resistance to it, forcing farmers to apply ever-larger doses and resort to older, more toxic herbicides to combat resistant weeds. And while the company has tried hard to leave behind its past as a purveyor of toxic chemicals and rebrand itself as a technology company, those toxic chemicals remain central to its growth and profitability, as its latest quarterly profit report shows."</i> </span></span></blockquote>
Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com1tag:blogger.com,1999:blog-6464253324658824659.post-68174266361151695622013-04-10T11:23:00.002-04:002013-04-10T11:24:54.509-04:00A Fleeting Spring Treat: Overwintered Spinach & Other Greens<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9NmQpgw-dugNZGsRDakXgo9HNNZPArWwq9O70OYvonQlq4MeuP_Et-wRWORVXYLauCozqm1uGANvN25Qn-NsyGacDA5HC-a_PzHqJtQlMknYtEzwqxFkUWehVguUm4GHuIJXiBacMnT6/s1600/WP_000475.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9NmQpgw-dugNZGsRDakXgo9HNNZPArWwq9O70OYvonQlq4MeuP_Et-wRWORVXYLauCozqm1uGANvN25Qn-NsyGacDA5HC-a_PzHqJtQlMknYtEzwqxFkUWehVguUm4GHuIJXiBacMnT6/s200/WP_000475.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Overwintered spinach.</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">For the past two weeks, I've been buying the first of the spring vegetables available at farmers' markets<span style="font-size: small;">: </span>overwintered spinach. Despite the seasonal juxtaposition, buy it if you have the opportunity; the spinach's flavor is super sweet, its availability is fleeting and you won't find it in any commercial supermarket.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />To get overwintered spinach or other hearty, dark leafy greens (i.e. kale, broccoli raab), farmers and home gardeners plant the greens in the fall. The shoots and leaves die off when the first frost arrives, but the roots survive by storing sugars. With the warmer days (relatively speaking) of March and April, stems and leaves appear, sweetened by the roots' sugars. (Conversely, mid-summer greens can be very bitter.)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />For dinner last night, I sautéed overwintered broccoli raab and used it as <a href="http://thedelicioustruth.blogspot.com/2009/09/quick-easy-cooking-fried-eggs-over.html" target="_blank">a bed for two fried eggs</a> and some cubes of <a href="http://thedelicioustruth.blogspot.com/2012/04/kerrygold-dubliner-cheddar-cheap.html" target="_blank">cheddar cheese</a>. The vegetable was ridiculously sweet.<span style="font-size: small;"> </span>I do not cook overwintered spinach, though; its sweetness is completely lost by cooking and is much <span style="font-size: small;">tastier when </span>eaten raw. </span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com2tag:blogger.com,1999:blog-6464253324658824659.post-79298805095554382262013-04-05T14:42:00.002-04:002013-04-05T14:42:25.125-04:00Great Tip If Moving Away from Fragranced Laundry Detergents<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxHBMUl9YZk6PX8qqLqmo3RfhQ7dbxPuBxnwfsoEL414BfDrNVX7A6x0GMsaaqVSuoB62X0FDUOttlyEVJh-0no91QfFrKOEtBzKjRMilZf8J3oQEYqP6F7_vyssJmW6pc9G5mD8F_syX/s1600/post-clothes-line.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxHBMUl9YZk6PX8qqLqmo3RfhQ7dbxPuBxnwfsoEL414BfDrNVX7A6x0GMsaaqVSuoB62X0FDUOttlyEVJh-0no91QfFrKOEtBzKjRMilZf8J3oQEYqP6F7_vyssJmW6pc9G5mD8F_syX/s200/post-clothes-line.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">For those trying to move away from heavily-scented commercial laundry detergents that contain phtalates (endocrine-disrupting chemicals that have toxic ramifications), one problem is that clothes will continue to smell from fragrance—no matter how many times you wash them with unscented detergent—unless the proper steps are taken.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><a href="http://thedelicioustruth.blogspot.com/2013/02/how-to-avoid-harmful-chemicals-in.html" target="_blank">At a lecture I attended recently about personal health care products</a>, I asked how to remove these smells. Luckily, there was an industrial chemist in the audience who gave advice that worked for a client of mine who has tried it. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Paraphrasing the chemist, she said that the molecules of fragrance residing in the clothes need to be freed for the clothes to stop smelling. Two things—time and heat—will facilitate this, so she recommended hanging the clothes and drying them under the sun or in a clothes dryer.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />My friend hung her clothes in a sunny part of her house for a week and it worked: no more perfumed scent!</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><a href="http://www.ewg.org/guides/categories/9-Laundry" target="_blank">Click here</a> to find safer laundry detergent.</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com0tag:blogger.com,1999:blog-6464253324658824659.post-30967923438412523152013-04-04T13:26:00.000-04:002013-04-04T13:29:03.419-04:00"NON GMO Project Verified" Stickers Appear at Whole Foods<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaTDveqTFfpOshyphenhyphen_V7Me8rYyBQ8R4P-CYjjwdvnl0tQKCKuUSQrotqsAPTErOta28WCfVB_3XSppCvblvzxyvpdaOX92LIPtMCRYdooVRNw-QqgRXkpwSJJhOL1-z9jpIn6Xn78-DGbOa/s1600/WP_000476.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaTDveqTFfpOshyphenhyphen_V7Me8rYyBQ8R4P-CYjjwdvnl0tQKCKuUSQrotqsAPTErOta28WCfVB_3XSppCvblvzxyvpdaOX92LIPtMCRYdooVRNw-QqgRXkpwSJJhOL1-z9jpIn6Xn78-DGbOa/s200/WP_000476.jpg" width="200" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Whole Foods, just a couple weeks after announcing that <a href="http://thedelicioustruth.blogspot.com/2013/03/whole-foods-to-label-genetically.html" target="_blank">it will label foods containing genetically-engineered ingredients by 2018</a>, has already started placing "NON GMO Project Verified" stickers in front of qualifying foods. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />The accompanying photo is of the vegetable oil section, which, in standard supermarkets, is a hotbed for genetic engineering since about 90 percent of American canola, corn and soybeans (the staples of commercial vegetable oils) are from genetically-engineered plants.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUtjRVi6o6j3j8y0MMDckjn55U1DnCQnkGMmJDkGkC9socQ1dV5AKPl4eEq9QMO35PBywnlac-HX6J5CbKp7TyjIhNUM-rnfmtfGCLv_HyAti7bn972bzTQfvXitySLbOvLZ4qsMSAZyk/s1600/WP_000477.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUtjRVi6o6j3j8y0MMDckjn55U1DnCQnkGMmJDkGkC9socQ1dV5AKPl4eEq9QMO35PBywnlac-HX6J5CbKp7TyjIhNUM-rnfmtfGCLv_HyAti7bn972bzTQfvXitySLbOvLZ4qsMSAZyk/s200/WP_000477.jpg" width="191" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Is it any wonder why the big food and chemical companies spend tens of millions of dollars to defeat state and labeling initiatives? But, we should all hope, the tide is turning against these denizens of disaster.</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com5tag:blogger.com,1999:blog-6464253324658824659.post-10316413790638494232013-04-03T10:57:00.000-04:002013-04-03T10:57:20.549-04:00Mark Bittman: "Why Do G.M.O.'s Need Protection?"<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Mark Bittman's piece (<a href="http://opinionator.blogs.nytimes.com/2013/04/02/why-do-g-m-o-s-need-protection/" target="_blank">"Why Do G.M.O.’s Need Protection?"</a>) in today's online edition of <i>The New York Times</i> is, I believe, extraordinary. He covers a handful of issues under the genetically-engineered umbrella without being extremist to the point of unreadable.<br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Bittman was set off by the steamrolling of the public interest in the form of a Congressional rider that <a href="http://www.thedelicioustruth.blogspot.com/2013/03/center-for-food-safety-shame-on.html" target="_blank">I wrote about last week</a>.</span></span><br />
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"The rider essentially prohibits the Department of Agriculture from stopping production of any genetically engineered crop once it’s in the ground, even if there is evidence that it is harmful.</span></span></i></blockquote>
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"That’s a pre-emptive Congressional override of the judicial system, since it is the courts that are most likely to ask the U.S.D.A. to halt planting or harvest of a particular crop."</span></span></i></blockquote>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">And here's more vitriol:</span></span><br />
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"[T]he pre-emptive <span style="font-size: small;">'</span>biotech rider<span style="font-size: small;">'</span> is such an insult: Congress is (again) protecting corporations from the public interest. This is all the more reason that food derived from genetically modified organisms should be so labeled, especially since the vast majority of Americans want them to be.</span></span></i></blockquote>
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Still, we should abhor the use of genetically engineered seeds without adequate testing, and protest against hijacking the Constitution to guarantee the <span style="font-size: small;">'</span>right<span style="font-size: small;">'</span> to unregulated use of genetically engineered seeds. It’s smart to prudently explore the possible benefits and uses of genetically engineered materials in agriculture, and to deploy them if and when they’re proven to be a) safe (otherwise, no) and b) beneficial to society at large (otherwise, why bother?). I don’t believe that any G.E. materials have so far been proven to be either of these things, and therefore we should proceed cautiously."</span></span></i></blockquote>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://opinionator.blogs.nytimes.com/2013/04/02/why-do-g-m-o-s-need-protection/" target="_blank">Click here</a> to read the entire article.</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com0tag:blogger.com,1999:blog-6464253324658824659.post-3342037966979994742013-04-02T13:51:00.000-04:002013-04-02T13:51:13.757-04:00Did You Know Antibiotics Allowed in Organic Apple Growing?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswiWnkIrREI43rtgBTAE5VoQLEVVYgYb5jZlsSDfAhj9MmQC4gYOpb5roJvctSVjvlgwCT921rySAiUbH-x2IiCJzrSu4VF2l1K0YbLZicizIbz66q5d6AYJUy6Py6aqQnXQOKSEffBCA/s1600/Apples.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswiWnkIrREI43rtgBTAE5VoQLEVVYgYb5jZlsSDfAhj9MmQC4gYOpb5roJvctSVjvlgwCT921rySAiUbH-x2IiCJzrSu4VF2l1K0YbLZicizIbz66q5d6AYJUy6Py6aqQnXQOKSEffBCA/s1600/Apples.JPG" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Well, you can learn something every day. I just received this action alert from the <a href="http://www.centerforfoodsafety.org/" target="_blank">Center for Food Safety</a>. Did you know that antibiotics can be used in organic apple and pear production? Here's the email, with links to the action page.</span></span><br />
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"A little-known use of antibiotics has quietly been allowed in organic apple and pear orchards<span style="font-size: small;">. </span>Most organic consumers believe that antibiotics are prohibited in organic food production systems, which is mostly true, since all other uses were outlawed when “organic” became a federally regulated program in 2002. Yet, the use of the antibiotics tetracycline and streptomycin, commonly used to treat human and animal infections, in apple and pear growing have been the exception. Organic apple and pear growers spray them in their orchards to prevent the spread of a costly disease called fire blight, which stifles new growth and can kill trees. </span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://salsa3.salsalabs.com/o/1881/p/dia/action3/common/public/?action_KEY=9988" target="_blank">"Tell the National Organic Standards Board (NOSB) that the spraying of antibiotics on apple and pear trees goes against the principles of organic, and it’s high time this loophole was closed.</a></span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Unfortunately, tetracycline and streptomycin have become the treatment of choice for controlling fire blight and, subsequently, resistance to streptomycin has already become a problem in many apple and pear orchards. When antibiotics are used to kill targeted bacteria, some bacteria are resistant and contribute to the pool of resistant genes in the environment. This situation increases the likelihood that human pathogens will eventually acquire that resistance<span style="font-size: small;">. </span>Given the problems associated with antibiotic resistance, and the potential for reduced effectiveness of these important drugs for curing human infections, the obvious question is why all uses of antibiotics haven’t been prohibited in organic? </span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"The short answer is that many organic pear and apple growers feel they have limited options since research has been slow to identify alternatives to stop the spread of fire blight. Yet, other growers have found that antibiotics are not needed by keeping a close watch on their orchards and by using the full range of cultural practices and organic inputs available to prevent the spread of the disease. </span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"In 2011, the NOSB informed organic apple and pear growers that both tetracycline and streptomycin would be prohibited after the current extension for its use expired on October 21, 2014. Concerned about their inability to meet the deadline, some growers have petitioned the National Organic Standards Board (NOSB) to extend the expiration date, again, until 2016. </span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://salsa3.salsalabs.com/o/1881/p/dia/action3/common/public/?action_KEY=9988" target="_blank">"Tell the NOSB that enough is enough</a> -- without time pressure to end the use of tetracycline and streptomycin, alternative controls likely will not be implemented as soon as they could be. Given the growing public and medical community concern about antibiotic resistance and its effects on health, we cannot risk having these important antibiotics lose their effectiveness for killing human pathogens. Moreover, the entire organic label and organic program is at risk of losing credibility because organic consumers do not expect antibiotics to be used in any of the organic products they buy, and certainly not in apples and pears.</span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://salsa3.salsalabs.com/o/1881/p/dia/action3/common/public/?action_KEY=9988" target="_blank">"Sign the petition urging the NOSB to phase-out antibiotics in organic apples and pears!"</a></span></span></i></blockquote>
Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com1tag:blogger.com,1999:blog-6464253324658824659.post-83543935525132243902013-04-01T13:51:00.001-04:002013-04-01T13:51:15.550-04:00Michael Moss Appears on "The Daily Show with Jon Stewart"<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Michael Moss, the <i>New York Times</i> reporter and author of the <span style="font-size: small;">best s<span style="font-size: small;">eller</span></span>, <a href="http://michaelmossbooks.com/" target="_blank">"</a><span style="font-size: small;"><a href="http://michaelmossbooks.com/" target="_blank">S</a><span style="font-size: small;"><a href="http://michaelmossbooks.com/" target="_blank">alt</a><span style="font-size: small;"><a href="http://michaelmossbooks.com/" target="_blank"> Sugar Fat: How the Food Giants Hooked Us,"</a> appeared on "The Daily Show with <span style="font-size: small;">Jon Stewar<span style="font-size: small;">t" last week.<span style="font-size: small;"> Here<span style="font-size: small;"> is the segment<span style="font-size: small;">. <i>(I<span style="font-size: small;">f you are receiving <span style="font-size: small;">The Delicious Truth via email, <a href="http://www.thedailyshow.com/watch/tue-march-26-2013/michael-moss" target="_blank">click here</a> to <span style="font-size: small;">w<span style="font-size: small;">atch.)</span></span></span></span></i></span></span><i> </i></span></span></span></span></span></span></span><i></i></span></span><br />
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<b><a href="http://www.thedailyshow.com/watch/tue-march-26-2013/michael-moss">The Daily Show with Jon Stewart</a></b></div>
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</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com2tag:blogger.com,1999:blog-6464253324658824659.post-79951455375508571872013-03-29T10:46:00.000-04:002013-03-29T10:46:47.832-04:00Mr. Elected Official: Honeybee Die-Off Worsens; Do You Care?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzkN9ijRZRtf6NpFE0_Wr1qDQpU1Oo7Bta0LGXP8Z0GAKTyRGg6N8V5ZtvT2suWgyCuToJ_avRfhy4haOiKr9mAzKAAZNcSJl9XI5tujHz60u1laCEc1aIrwPy1zt0tjVYvTPnKlDGban/s1600/bees-on-comb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzkN9ijRZRtf6NpFE0_Wr1qDQpU1Oo7Bta0LGXP8Z0GAKTyRGg6N8V5ZtvT2suWgyCuToJ_avRfhy4haOiKr9mAzKAAZNcSJl9XI5tujHz60u1laCEc1aIrwPy1zt0tjVYvTPnKlDGban/s200/bees-on-comb.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Hello, is anyone home?</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Our honeybees our dying and our pesticide-soaked food supply is in jeopardy. Yet, our elected and appointed officials continue to cater to every financial-based whim of the chemical companies.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />A front-page story (<a href="http://www.nytimes.com/2013/03/29/science/earth/soaring-bee-deaths-in-2012-sound-alarm-on-malady.html" target="_blank">"Mystery Malady Kills More Bees, Heightening Worry on Farms"</a>) in today's <i>New York Times</i> (and accompanying video on-line) tells the story. However, for many people, the malady is no mystery: "[B]eekeepers and some researchers say there is growing evidence that a powerful new class of pesticides known as neonicotinoids, incorporated into the plants themselves, could be an important factor."</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />William Dahle, one such beekeeper, appears in the video and seems very, very confident about the genesis of the die-off, which he compares to the death of the canary in the coal mine.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />"When honeybees dies off, it's serious," Dahle says. "They are coming up with new insecticides all the time and they seem to be detrimental to everything we do."<br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Here is the video story, which I hope some honest elected and appointed officials watch. <i>(If you are receiving The Delicious Truth via email, <a href="http://nyti.ms/11UImNY" target="_blank">click here</a> to watch.)</i><br /><br /><iframe frameborder="0" height="373" id="nyt_video_player" marginheight="0" marginwidth="0" scrolling="no" src="http://graphics8.nytimes.com/bcvideo/1.0/iframe/embed.html?videoId=100000002143340&playerType=embed" title="New York Times Video - Embed Player" width="600"></iframe><br /><br />Don't think the bee die-off doesn’t concern all of us. From the article:</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />"Nor is the impact limited to beekeepers. The Agriculture Department says a quarter of the American diet, from apples to cherries to watermelons to onions, depends on pollination by honeybees. Fewer bees means smaller harvests and higher food prices."</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><a href="http://www.nytimes.com/2013/03/29/science/earth/soaring-bee-deaths-in-2012-sound-alarm-on-malady.html" target="_blank">Click here</a> to read the entire article.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><a href="http://www.panna.org/current-campaigns/bees" target="_blank">Click here</a> to learn more about die-off, courtesy of <a href="http://www.panna.org/" target="_blank">Pesticide Action Network</a>.</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com0tag:blogger.com,1999:blog-6464253324658824659.post-59868918448438484952013-03-28T11:59:00.000-04:002013-03-29T10:50:07.983-04:00Breakfast Ideas, Avoiding Cereals & Other Nutrient-Poor Foods <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85YEDAe2XqxZ2DIKw4vxK6r9A9qglnI1hqu7JuMnYKpzTRSGrHoERq-bL2RTBYheQC55JvsVo7uX_sFeBD4noBlt_p_byCcLx0bE-Ysc8b7cZg0Af6VpRBsCi_Z2QaNZf6nP1pldOZc2o/s1600/avocado-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85YEDAe2XqxZ2DIKw4vxK6r9A9qglnI1hqu7JuMnYKpzTRSGrHoERq-bL2RTBYheQC55JvsVo7uX_sFeBD4noBlt_p_byCcLx0bE-Ysc8b7cZg0Af6VpRBsCi_Z2QaNZf6nP1pldOZc2o/s200/avocado-1.jpg" width="200" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.thedelicioustruth.blogspot.com/2013/03/what-does-future-hold-for-cheerios-at.html" target="_blank">My post last week about Cheerios' future at Whole Foods</a> (because of impending labeling by the store of foods containing genetically-engineered ingredients) prompted a reader, Kelly, to ask for breakfast ideas other than expensive cereals, most of which are of dubious nutritional value. Kelly added two caveats: "1) It's got to be fast - I've starving when I wake up. 2) It's got to feed egg-hating toddlers."</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />With minimal advance preparation—and more importantly, if we stop thinking breakfast means nutritionless (and, I would argue, dangerous) refined carbohydrates (cereals, bagels, muffins, energy bars, etc.) that have been hypermarketed as <b>the</b> way to start the day—the possibilities are endless.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">To start, consider these options, based on . . . real food:</span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Fresh fruit (whole or cut), a chunk of cheese<span style="font-size: small;">, a ch<span style="font-size: small;">unk of </span></span>whole grain bread.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Nuts, dried fruit and a chunk of cheese.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://thedelicioustruth.blogspot.com/2009/01/how-to-make-oatmeal.html" target="_blank">Oatmeal (make it yourself!) with any of an array of toppings.</a></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Yogurt (plain!) with any of an array of toppings (<span style="font-size: small;">dried fruit, <span style="font-size: small;">nuts, rolled oats, </span>cinnam<span style="font-size: small;">on, maple syrup</span></span>).</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Tuna salad sandwich on whole grain bread.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Avocado with sunflower seeds or nuts sprinkled on top.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Quinoa with chopped tomatoes, avocado and olive oil.</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Sure, the above ideas sound peculiar in the context of today's processed food environment, but consuming refined carbohydrates (white flour, white rice, etc.) that convert to sugar in our bodies and throw our internal insulin-regulating systems out of whack sounds <span style="font-size: small;">bizarre</span> to anyone not influenced by the junk food companies' modern marketing machine.</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com10tag:blogger.com,1999:blog-6464253324658824659.post-6679516665358445132013-03-27T16:45:00.001-04:002013-03-27T16:45:16.619-04:00Representative Slaughter Continues Anti-Antibiotics Onslaught<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkE0kSDIKEI3-TWMXYD4ZVU0TKXYIR_De7fxV_IgmBerWgRiu1kOYCwI3Jv0cuFSkNuyvMAD8HZu_zzun5X6RuVq8REnAQpWq6CUaSSkDrxg0s6D_5V548aoOS8TC-5mHWqn-xKF2oSdig/s1600/Grass-fed+Cow.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkE0kSDIKEI3-TWMXYD4ZVU0TKXYIR_De7fxV_IgmBerWgRiu1kOYCwI3Jv0cuFSkNuyvMAD8HZu_zzun5X6RuVq8REnAQpWq6CUaSSkDrxg0s6D_5V548aoOS8TC-5mHWqn-xKF2oSdig/s200/Grass-fed+Cow.JPG" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">For those unaware (or in denial) about the use of antibiotics in our food animals, read this press release, which I received earlier today from the office of Congresswoman Louise Slaughter (D-NY), the only microbiologist in Congress and the people's champion of this important issue.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />(<a href="http://www.louise.house.gov/index.php?option=com_content&view=article&id=1315&Itemid=138" target="_blank">Click here</a> to read about the rampant overuse of antibiotics in agriculture. The more you know, the more prone you may be to start buying antibiotic-free meat and dairy.)</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Definitive Link Confirms Antibiotic-Resistant Bacteria Transmits from Livestock to Humans </b></span></span></div>
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<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Slaughter Demands Strong Federal Response</span></span></i></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<blockquote class="tr_bq">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Rochester, NY – Today, Congresswoman Louise Slaughter (NY-25), the only microbiologist in Congress, reacted to <a href="http://onlinelibrary.wiley.com/doi/10.1002/emmm.201202413/abstract" target="_blank">a new study that conclusively identified transmission of methicillin-resistant Staphylococcus aureus (MRSA) from livestock to humans</a>. Currently, MRSA kills more Americans each year than HIV/AIDS. </span></span></i></blockquote>
<blockquote>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"The groundbreaking study was conducted by genetics researchers who analyzed the genomes of MRSA bacteria from patients and their farm animals, and found the samples to be genetically identical. Published on Tuesday in EMBO Molecular Medicine, the study confirms animal-to-human transmission of MRSA. </span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />"In reaction, <a href="http://www.louise.house.gov/images/stories/MRSA_FDA_Letter_Slaughter_3_27_13001.pdf" target="_blank">Slaughter sent a letter</a> to Dr. Margaret Hamburg, the Commissioner of the U.S. Food and Drug Administration today calling for immediate action to reduce the use of antibiotics in livestock. </span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />"In sending the letter, Slaughter said, <span style="font-size: small;">'</span>This study ends any debate. The extreme overuse of antibiotics in livestock is endangering human health.<span style="font-size: small;">'</span> Slaughter continued, <span style="font-size: small;">'</span>For decades, the United States Food and Drug Administration has failed to act in the face of a growing threat. These findings make it clearer than ever that their failure is endangering human life. Starting today, the FDA must take strong federal action to reduce antibiotic use in livestock and protect human health.<span style="font-size: small;">'</span></span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />"These findings come on the heels of public health warnings in the United Kingdom and the United States about the catastrophic threat of antibiotic disease. Earlier this month, Dr. Tom Frieden, director of the US Centers for Disease Control, warned that <span style="font-size: small;">'</span>our strongest antibiotics don’t work and patients are left with potentially untreatable infections.<span style="font-size: small;">'</span><br /><br />"Slaughter is the author of the HR 1150, the <a href="http://www.louise.house.gov/images/stories/SLAUGH_006_xml.pdf" target="_blank"><span style="font-size: small;">'</span>Preservation of Antibiotics for Medical Treatment Act<span style="font-size: small;">'</span> (PAMTA)</a>. The legislation is designed to stop the overuse of antibiotics on the farm- a practice that is accelerating the growth of antibiotic-resistance disease. <br /> </span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"Currently, 80 percent of all antibiotics sold in the United States are sold for agricultural use. Most often, these antibiotics are distributed at sub-therapeutic levels to healthy animals as a way to compensate for crowded and unsanitary living conditions or to promote growth. Any effort to stop the growth of antibiotic-resistant bacteria must address the overuse of antibiotics in food-animals.<br /> </span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">"PAMTA is supported by 450 organizations, including public health organizations, scientists, the World Health Organization, American Medical Association, National Academy of Sciences and small farmers across the United States." </span></span></i></blockquote>
Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com1tag:blogger.com,1999:blog-6464253324658824659.post-53448144311850521472013-03-26T19:42:00.003-04:002013-03-26T19:42:52.281-04:00How to Store Ginger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGqRq8GAzW4QMQLguNNajJPJaPfg8ZWmJAdPqSK3GJmFWMZ5Ltg2BMuUTSV_Qk7RrLrr25FLpMuWykpbf-f2wRYwvsoqwb-cVHnZEfQC7Xbk2kMI5N_rMxGqgAdXSStOv0IDLwf6lRP-f/s1600/WP_000441.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGqRq8GAzW4QMQLguNNajJPJaPfg8ZWmJAdPqSK3GJmFWMZ5Ltg2BMuUTSV_Qk7RrLrr25FLpMuWykpbf-f2wRYwvsoqwb-cVHnZEfQC7Xbk2kMI5N_rMxGqgAdXSStOv0IDLwf6lRP-f/s200/WP_000441.jpg" width="200" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Extra fresh ginger? Don’t fret, don't throw it out and don't wrap it. Just put the ginger in the refrigerator as is; any flesh exposed by a knife cut will scab up, just like us! </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ginger that I store this way lasts for weeks in my refrigerator. Once it starts to shrivel, though, it's on its last legs. But remember: <a href="http://thedelicioustruth.blogspot.com/2012/10/its-not-stale-bread-if-you-are-starving.html" target="_blank">It's not stale bread if you are starving</a>.</span></span>Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.com0