food

this is where i share food related stuff … recipes, restaurants, and food policy information…

November 27, 2010 – 109 years old! Thanks Mama Tradition 🙂


September 26, 2010- Doctors’ Groups Attack McDonald’s in TV Ads

June 10, 2010 – Have we discussed the book, Eating Animals?? I think so … well, I came across this blog post. Check it!

http://laboriousliving.wordpress.com/2010/06/10/eating-animals/

May 4, 2010 – High Fructose Corn Syrup Commercial (spoof) – a little late on this but wanted to post any way

May 1, 2010 – attending the 1st Annual Bronx Food Summit at Hostos Community College today (see blog post REBOUND for details)

February 4, 2010

I am really into this company, Basis Food. They deliver produce directly to restaurants and homes from small farms in the New York State area:
Basis Good Food

Order by Friday prior to the week of delivery.
Contact Basis Food:
E-mail goodfood@basisfoods.com; call 212-334-5544.

NEWS from the site:
NEW YORK, NY – January 12, 2010 – We are excited to announce our new Good Food to You home and office delivery service. Now you can get 100% traceable farmers’ market food delivered directly to your home or office, at prices that are often lower than commodity factory “farm” fare at the supermarket.

Plus I have read on their site that they will soon be opening retail locations around NYC in the coming months. YAY!

December 4, 2009 – if you can go to your local book shop and read:

Eating Animals by Jonathan Safran Foer – go to Page 110 and read the letter.
I am thoroughly enjoying this book by a man, a father, a writer (he has written 3 other books not related to food or meat), and a concerned citizen who had no choice but to write this poignant and timely body of work after his personal investigation into the meat industry. This research occupied three years of his life. Read the letter starting on pg 110 and if this moves you, buy the book. It is worth every penny.

November 30, 2009 – Another message from Dr. Kim – Which sushi has the most mercury?

http://drbenkim.com/mercury-sushi-fish.htm

November 3, 2009 – The truth about the Meat Industry – Part I (gruesome)


October16, 2009 – great video on TOP 5 Foods to Eat (i might have include sea vegetables and quinoa)

Also, here is a link to watch the Morgan Spurlock film, Super Size Me.

October 10, 2009 – MILK – why buy Organic? (Excerpt from an article by Dr. Ben Kim, Are Dairy Products Good for Your Health?)

I have been eating goat’s milk yogurt and cheese from sheep’s milk lately and have found these types of products to have less mucous-forming effects. Excess mucous can cause various dis-eases after many years. Read some facts that Dr. Kim shares in his article about MILK:

Here are some important facts that you should know about most varieties of milk that are widely available in grocery stores:

  1. Most varieties of milk come from cows that are fed high-protein soybean meal and growth hormones to increase production. Both increase a cow’s risk of developing mastitis, liver problems, and pituitary gland problems, leading to frequent doses of antibiotics. Clearly, regular exposure to synthetic growth hormone and antibiotic residues is not congruent with experiencing your best health.

  2. Conventional milk is pasteurized, a process that exposes milk to high temperatures and results in the following:

    • Denaturing of milk proteins, making them less usable and even harmful to your body

    • Destruction of enzymes, one of which is phosphatase, an enzyme that helps your body properly absorb the calcium found in milk

    • Destruction of vitamins B12, B6, and C

    • Destruction of friendly bacteria

  3. Many varieties of milk are homogenized. Homogenization is a process that forces healthy fat in milk through a fine straining device, which allows homogenized milk to be consistent in texture and taste rather than have globules of fat float to the surface. The problem with homogenization is that it can alter healthy fat and cholesterol in milk in a way that leaves them more susceptible to formingfree radicals.

Milk can be a healthy food choice if it meets the following criteria:

  1. It comes from old-fashioned cows like Jerseys and Guernseys, not modern Holsteins that have been bred to produce such large quantities of milk that they typically have pituitary gland problems that result in large amounts of hormones being present in their milk.

  2. It comes from cows that have been allowed to eat foods that are natural to them: grass when it is available, and green feed, silage, hay and root vegetables during colder months.

  3. It is not pasteurized. Pasteurization was first used in the 1920s to kill micro organisms that caused tuberculosis and other diseases that were related to unsanitary production methods. With modern day controls in place to ensure clean and safe production, transportation, and storage of milk, the disadvantages of pasteurization far outweigh the advantages.

  4. It is not homogenized.

Realmilk.com is a website that provides more information on what constitutes healthy milk and where to find it.

Even if you can find a local source of healthy milk, it’s possible that it may not be a healthy choice for you. Many people are unable to properly digest milk because they lack an enzyme called lactase, necessary to break down lactose, the natural sugar in milk. Many people have a difficult time digesting casein, a major protein found in milk. Ongoing exposure to casein that is not properly broken down is strongly associated with chronic ear infections, nasal congestion, acne, eczema, a variety of autoimmune illnesses, and even cancer.

Fermenting or souring healthy milk to form yogurt, kefir, and clabber helps to breakdown lactose and predigest casein, making these foods healthy choices for some people. Please keep in mind that many brands of yogurt and kefir are made with unhealthy milk. At the very least, you should make sure that store-bought yogurt and kefir are made from organic milk.

Butter contains very little lactose and casein, which makes it an acceptable food choice for some people – it’s best to use varieties that are made with organic, unpasteurized dairy.

Cheese is highly concentrated with casein, so should only be eaten by those who don’t show signs of intolerance to casein. It is best to eat cheeses made from healthy milk, and to completely avoid processed cheese which contains hydrogenated oils and harmful emulsifiers, extenders, and phosphates.

Ocotber 7, 2009 – Sick for Profit excerpt (this is what it is like to “be eaten”)

September 26, 2009 – don’t you love First Lady Michelle Obama !?

Quote from Mrs. Obama: “The garden is really an important introduction to what I hope will be a new way to how the country thinks about food…and I also want to encourage people to think about doing more family meals,” Mrs. Obama says. “We’ve found that we’ve been able to do that, and part of the message is that if the President of the United States can sit down with his family and have dinner, hopefully more families find the time to do the same thing.”

read entire article here: First Lady Michelle Obama and Sam Kass Tell the Story of the White House Kitchen Garden

_________________

September 17, 2009 – Just Say No to Antibacterial Burgers by Ezra Klein for the Washington Post

This column is based on a single and quite extraordinary statistic: Food animal production accounts for 70 percent — 70 percent! — of the antibiotics used in the United States. That doesn’t even include the antibiotics used for animals that actually get sick. That figure is for “non-therapeutic use” such as growth promotion and disease prevention.

The heavy reliance on routine antibiotic use is a byproduct of the way we raise animals for food: packed into dim and dirty enclosures where they live amid their own filth, eat food that they haven’t evolved to digest, and are pretty much stacked atop one another. Most human beings I know can hardly spend three hours on a plane without contracting a case of the sniffles.

When you give antibiotics to animals meant to become food, however, you’re ensuring that antibiotics end up in the food in low but constant doses. That means bacteria are getting more accustomed to the antibiotics. There’s good reason to think that this background exposure to antibiotics is contributing to the startling rise in antibiotic-resistant bacteria. Everything from staph to strep to salmonella is exhibiting uncommon resilience in the face of our latest drugs.

____________________

September 10, 2009 – the 12 most Important Foods to buy Organic – If you can only afford to buy certain foods organic then these are the ones ! (i’ll will explain why over time…stay tuned)

MILK
EGGS (free-range, from antibiotic-free chickens who are cage-free)
CORN
BABY FOOD
BANANAS
RICE
GREEN BEANS
PEACHES
STRAWBERRIES
APPLES
CEREAL
MEAT (free-range, hormone and antibiotic free)

_________________

August 25, 2009 – just found this half hour video about GMO foods…brief yet informative.

http://uk.video.yahoo.com/watch/4687000/12525766

August 25, 2009 – this is for my Mom and anyone else with a major sweet tooth (copied from Dr. Lipman’s site) I tried to embed but no go!

http://www.howcast.com/videos/173332-How-To-Break-Your-Sugar-Addiction-With-Frank-Lipman-MD-Author-Of-Spent

_______________

August 20, 2009

Recipe

Feijoada – Brazilian Rice n’ Beans (and plenty meat)

Ingredients

  • 1 pound (2 cups) black beans, rinsed
  • ¾ pound pork loin, butt, or shoulder (healthy substitute is Caribbean tofu)
  • ¼ pound bacon (not so healthy but tasty)
  • ½ pound smoked pork sausages (Brazilians love pork!)
  • 1 large yellow onion, chopped
  • 2 ounces dried beef, chopped (optional)
  • 3 garlic cloves, minced
  • 6 green onions including tops, chopped
  • ½ cup chopped parsley
  • 2 bay leaves, crushed
  • 1½ Tablespoons dried oregano
  • Parsley for garnish
  • Rice

Directions

  1. Place the beans in a pot, cover with several inches of water, and soak overnight. Drain.
  2. Return beans to pot, cover with three inches of water, and simmer until beans are tender (about 2 to 2½ hours); check periodically to be sure there is enough liquid. Add more water if necessary.
  3. While the beans are cooking, preheat the oven to 375°F to roast the meats.
  4. Dice the pork and the bacon into ½-inch cubes.
  5. Place the pork, bacon, sausages, and chopped yellow onion in a large baking pan. Roast until well done. Check after 40 minutes, and remove the sausages if they are cooked through. All the meats should be well-done after one hour.
  6. Cut the sausages into rounds and add them, the dried beef, bacon, and pork to the beans.
  7. Add all the seasonings and green onions to the pot, and simmer for 30 minutes.
  8. Garnish with parsley and serve with rice.

Adapted from Cusick, Heidi Haughy. Soul and Spice: African Cooking in the Americas. San Francisco: Chronicle Books, 1995.

______________

August 17, 2009

WAAAAYYYY Overdue Plug for my friend’s book, VEGAN SOUL KITCHEN.

You may remember Bryant’s first book, Grub, with co-author, Anna Moore-Lappé.
Very good prices on amazon.com so please support our former Brooklynite who is currently
residing in Oakland, California. Check out his site
for appearances and book signings.

Vegan Soul Kitchen

Thanks in advance 🙂

______________

August 10, 2009 – this just in from Sudan. Today it is 93 degrees in NYC; therefore baking is not permitted unless you’re basking in the freon of A/C.

Pumpkin Pound Cake for Peace

Makes 3 medium loaves

4 cups whole grain flour

4 tsp baking powder

1 T cinnamon powder

1 T ginger powder

Up to 1/2 cup coconut milk

3 cups pureed baked squash (local)

2/3 cup olive oil

1/2 cup shea butter (local)

2/3 cup honey (local)

1 T vanilla extract

2 T optional coconut flakes

Big pinch salt

Sift flour, baking powder, ginger and cinnamon and set aside.

Puree baked pumpkin,oil, shea butter, honey, vanilla and salt. Stir wet mixture into dry, careful not to over-mix. Add coconut milk as you mix for sticky/doughy consistency. Scoop batter into oiled loaf pans filling halfway, garnish with optional coconut flakes, and bake @ 375 F (180 C) about 45 minutes.

Watch closely near finish, as crown and garnish become golden brown. Insert toothpick to check for moist crumb or no crumb.

Follow Gordon’s blog – Green Shakes in Sudan – for more news from Sudan and yummy recipes. Thanks for sharing and writing Gordon!

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3 Comments (+add yours?)

  1. Trackback: a work in progress «
  2. Mom
    Sep 07, 2009 @ 11:09:07

    Just made my first smoothie from the “break the sugar habit” video. It was very good! Thanks baby girl for helping your momma out. One of these days I will be free from my sugar addiction. Thanks for loving me enough to care!

    Reply

  3. Trackback: Cuba: an interview with Kendra, a solar-powered dancer « The Adventures of Lala the Sunchaser

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