HEALTHY HIGHWAYS

"Food Network Watch" Needed

2012-01-24T05:31:00.000-08:00

Dean is not the problem, the problem is the Food Netwok. Check their programming. Today in light of the Paula Deen fiasco I took a quick look at their recipes. Their kid’s ‘healthy’ recipe for Mac ‘n Cheese was like any other and didn’t even use whole wheat pasta. A kid’s ”healthy” crudité salad dressing had no non-fat or low fat ingredients. Nuff said.

Perhaps some of you want to go through their recipes and analyze them and post them (comments) here . Their influence is too great. We need a “Food Network Watch.”

My Reaction To TV Report: "Why? Healthy Fast Food Options Worse for Your Wallet"

2011-05-31T12:16:00.000-07:00

This is my reaction to a TV report stating that the so called "healthy" choices at fast food outlets are too expensive. http://www.ameinfo.com/266718.html

What a stupid report. Where to begin? 1.Most of the" healthy" choices are not that. Salads are teriffic, but agood diet is made up of greta variety of healthy ingredients properly prepared. 2. Even if they were"healthy" the money invested is long term. You may pay two bucks more for a saald today to prevent diabetes tomorrow. 3. There are much better choices than those at fast food outlets. They are what many would call "health food." I have listed 2800 healthy eateries in US in the guide 'Healthy Highways." This sort of reporting is unprofessional and counterproductive.

McDonald's Stockholders Reject a Little Bit of Responsibilty

2011-05-22T09:32:00.001-07:00

Selling food is not selling socks. It entails a big resposibility which in this case McDonalds' stockholders reject.
http://www.reuters.com/article/2011/05/19/mcdonalds-idUSN1917434020110519

What is Food?

2011-05-21T11:02:00.000-07:00

The word "choose" is obvious code in many political discussions, but not appropriate to health issues. No one has the right to offer choices that are unsound. As soemone who has been participating in the food world for more than 40 years the question has always been:: "What is food? " Food may be fun, but it is primarily nourishment. What do artificial ingredients, processed ingredients, excessive nutrient (fat, sugar,salt) ingredients or toys have to do with human nutrition? Nuttin' honey.

How Evolution Changes Our Diets (and not for the better

2011-05-20T06:19:00.000-07:00

According to the Smithsonian magazine, East Africans have evovled into adult milk drinkers in only 3000 years. This supports our Darwinian approach to diet, but also indicates a potentially bad situation for the Africans as they increase their source of fat.

http://blogs.smithsonianmag.com/food/2009/04/lactose-tolerance-and-human-evolution/

Why Are People Fat? My Response to the" Blame Game"

2011-05-19T06:57:00.000-07:00

I have been observing and writing about the American food scene for more than 40 years with my wife, a Cornell trained nutritionist. Our conclusion is that there are multiple causes of "overweight." If you want to point to one cause it is the commercial food industry which makes “foods" heavy based on processed ingredients (sugar and flour), sodium and fat and then heavily and irresistibly marketed. Add "body type" (metabolism) and an inactive culture and you have a recipe for failure. Sure there are plenty of people who eat too much but they are not the problem. It is our food system which does not promote fresh fruits and vegetables, whole grains, vegetable protein and sheer variety. Example: spend the night in a $50 motel and see what they serve for breakfast – mostly carbohydrates and fat. Rarely a fresh fruit or vegetable. (These motel food set ups are from commercial food vendors.) Here is where the food industries’ irresponsibly starts

Coffee and Fast Food: A Bad Combination?

2011-04-12T14:20:00.001-07:00

A small study says that having coffee with a fast food meal "doubles the adverse health impacts of a greasy meal."

More at: http://www.vancouversun.com/health/Fatty+fast+food+coffee+make+damaging+combination/4559338/story.html#ixzz1JLW9UbbN

Our Irrational Food Eating Habits :A Must Read

2011-04-12T14:08:00.000-07:00

Very interesting article about our irrational eating habits. A must read.

http://www.redorbit.com/news/health/2027228/do_organic_food_labels_mislead_consumers/

Why Support Organic Food?

2011-04-12T10:35:00.000-07:00

There are many reasons to support organics and taste may be the least important as it is so subjective. There is a list of 21 reasons to eat like a vegetarian on HealthyHighways.com much of which also apply to organics such as farm worker safety, environmental protection and health.

I started writing about organic food 40 years ago for Organic Gardening magazine (whose little known founder J.I. Rodale is responsible for the popularity of organic food) and never thought I would see organics mainstreamed. Progress happens! We must continue to support organics before the corporations coopt and destroy it.

Who is a "Nutrition Expert?"

2011-04-11T10:06:00.000-07:00

This is response to an article in Huffpo about reliable "nutrition experts." It pushed a button for me on the subject of who is an authority on this subject.

Many of these may be "food authorities” but they are not nutrition experts. Nutrition is a serious and difficult science and takinga few courses at cooking school does not make you a nutrition expert. I have co-authored eight food related books over the last 40 years (with nutritionist Nikki Goldbeck) but never give nutrition advice. I have too much respect for it and think many people would be healthier and have better control over their weight if they did not follow many so called "nutrition experts."

More Reasons to Eliminate Meat

2011-04-07T12:12:00.000-07:00

Metabolic syndrome is a combination of medical conditions that increases the risk of heart disease, stroke, and diabetes. It is a very common and dangerous medical problem.

The findings of a new study published In Diabetes Care, a publication of the American Diabetes Association, finds that a meat-free diet is the most effective at reducing diabetes and heart disease when compared to other study groups, including “semi-vegetarians and non-vegetarians. The data for this research, which was funded by the National Institutes of Health, came from the Adventist Health Study 2, a long term study of Seventh Day Adventists.

The study focused on key factors that contribute to metabolic syndrome, known to put people at greater risk for chronic diseases in the future. These key factors were blood sugar, blood pressure, cholesterol, body fat, body mass, and waist size. Vegetarians had healthier stats in all of these factors except for cholesterol levels. However, the report does not indicate whether the vegetarians studied were lacto-vegetarian or not. This could be an important distinction since a vegan diet free of animal fats from dairy can significantly reduce cholesterol in the blood.

The lead researcher in the study, Nico Rizzo of Loma Linda University, reported to Reuters that he did not anticipate the results of the study to indicate such significant differences due to diet in the 700 subjects. The vegetarians in the group tended to be on average three years older than the others, and it since age is such a significant risk factor, it was also quite interesting, said Rizzo, that this older group was actually in better shaped compared to the others.

(c) Eat, Drink Better

Why Do Today's Chefs Seem to Get Credit for the Good Food Trends?

2010-10-06T15:30:00.000-07:00

I posted this is reposnse to survey of chefs on Hunngton Post. I feel much better thank you now that I have posted this rant.

Dept. of Sour Grapes: It interesting that most of these trends are in the health/nutrition/local/sustainability/organic areas which chefs had nothing to do with. Left to their own, chefs would have continued with high-fat, sugared, processed, additive-laden meals. It seems all food questions are asked of chefs these days? Why aren’t they asked of the writers and activists who for decades fought ( and endured the ridicule) to make these trends a reality? Some who come to mind include the Rodale family (who virtually single handedly introduced organics), Bill and Akiko Shurtleff (Who pioneered soy foods), Beatrice Trum Hunter (Who fought food additives), Francis Lappe (who made us aware of the connection between what we eat and world hunger) and Ann Marie Colbin (Who popularized Macrobiotics). Yes, these sour grapes are from someone who would probably be on this list.

THE OBESITY CRISIS / Perils of portion distortion Why Americans don't know when enough is enough

2010-09-27T14:52:00.000-07:00

Interesting Stuff

THE OBESITY CRISIS / Perils of portion distortion / Why Americans don't know when enough is enough

http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2004/03/07/MNGRT5G2BV1.DTL

Spend 10% Locally

2010-09-24T15:28:00.000-07:00

Think 10%: A study was recently completed in Grand Rapids, Michigan, that determined if all 600,000 people in Grand Rapids simply shifted 10% of their spending from national to local businesses, the result would be 1600 new jobs, an additional $130 million in the local economy and an increase of $50 million in local wages.
More at http://www.localfirstaz.com/studies/local-works/index.php

I certainly will be more conscience of shopping locally now. My "natural"" inclination as a well trained "shopper bee" is to go for the least expensive - factoring other considerations in such as "greenness", service. etc. This simple study has made me realize the real impact we can have.

-Lifted from Mrs. Green's Facebook page http://www.facebook.com/MrsGreensWorld

Why People Hate to Cook and What to Do About It

2010-06-14T06:32:00.000-07:00

I posted this on Huffington Post in response to a question about why people hate to cook and what they can do about it. What I didn't say is that "American Wholefoods Cuisine" contains 40- pages of basic cooking techniques.

I have coauthored a number of cookbooks over the last forty years including the bestselling “American Wholefoods Cuisine" - in print for 27 years it has 1300 tested (vegetarian) recipes.
I have discovered that often people think they can't cook for two reasons:
1. the recipes they are using don't work. Many people who write cookbooks don’t know how to test or write recipes.
2. The cook doesn't know what we call the “Master Rule” - which is to assemble all utensils and preprepare all ingredients BEFORE you start cooking. Unless the recipe is really complicated or has difficult techniques at this point all you have to do is assemble

Please forgive this display of ego...

2010-03-18T07:41:00.000-07:00

Please forgive this display of ego...but I had to share this.

We use google alerts to track reviews of our books and other topics of interest. Recently we were notified that there had been a reference to our cookbook American Wholefoods Cuisine on a blog " Chickens in the Road" http://suzannemcminn.com/

I wrote to Susanne thanking her and to our delight and amazement she wrote back:

OHMYGOD!I'm so honored that you commented on my blog (or even saw it). Thank you! (Wow! I feel like a god dropped by, LOL.)Suzanne

Her website btw is quite beautiful...an obvious labor of love.

Thanks Suzanne. ( I think, if my mother was still with us, she wouldn't mind as much that I didn't persue a law career. ("My son the god is hard to beat poolside.:))

Obtaing a copy of The ABC's of Fruits & Vegetables and Beyond

2010-02-13T07:55:00.000-08:00

There is a special price of $14.50 plus $1. shipping on HealthyHighways.com

Wonderful review of The ABC's of Fruits & Vegetables and Beyond

2009-10-28T10:32:00.000-07:00

Please allow me this bit of self promotion of my book, The ABC's of Fruits & Vegetables and Beyond. To read it click here:

http://www.alternativeconsumer.com/2009/10/28/the-abc’s-of-fruits-and-vegetables-and-beyond-–-a-book-review/

The ABC’s of Fruits & Vegetables and Beyond in Second Printing

Innovative Children’s Book Adopted by

Education Programs Throughout U.S.

It took ten years for best-selling food writer, David Goldbeck to write and publish his first children’s book, The ABCs of Fruits & Vegetables and Beyond (Ceres Press, $16.95) but just six months to sell out the first printing. But the book almost never happened as a book buyer for a major book chain didn’t like its unique two-part structure. In The ABCs of Fruits & Vegetables and Beyond children first learn their alphabet through poems about these foods and then go on to hundreds of related activities.

But the book’s creator, coauthor and publisher, David Goldbeck felt the issue of vegetable and fruit consumption by children was too important to let the book languish and so he took a chance.

To his delight, not only did the first printing sell out quickly, but the book is now being used in classrooms and library programs throughout the U.S. as well as being praised by nutritionists and educators.

David says “I think it is possible to never have to say ‘eat your vegetables’ again. That's why I wrote The ABC’s of Fruits & Vegetables and Beyond. There is no doubt that the foundation of a healthy diet and weight control is the significant consumption of vegetables and fruit. Unfortunately, many adults do not like these fine foods - so we must make sure kids don’t develop these attitudes. I hope that parents and teachers interested in getting kids to develop friendly feelings towards fruits and vegetables take a look at a this book. “

EDUCATIONAL PROGRAMS USING THE ABC’S OF FRUITS & VEGETABLES AND BEYOND

* Governor’s Council on Physical Fitness (Lansing, MI) 750 copies.

* The Connecticut State Department of Education 300 copies. The book was provided for attendees at a conference for child care programs, that was held in August 2007.

* The Humboldt County Office of Education (Arcata, California), provides nutrition education to almost 300 classrooms through a program called Harvest of the Month. This program offers classroom materials related to a different fruit or vegetable each month. The students learn about the fruit or vegetable and have a chance to taste it. The literacy component of the program includes a book for each class room. The January 2007 lesson began with reading the first part of The ABC's of Fruits and Vegetables and Beyond. A photo of the class reading the book can be found at HealthyHighways.blogspot.com

* The El Monte City (California) School District bought two copies for each of its 25 schools to be used as teaching material.

* A school program in Lexington, Kentucky. 125 copies.

* At the Gables Montessori School (Miami, Florida), teacher Bonita Whytehead reads a page a week to her class. She wrote to the authors “… [we] use your ABC of Fruits and Vegetable book with the Gables Montessori Cooking Club. The cooking class is sponsored by the letter "I". Idaho potatoes will be discussed and mashed potatoes will be made.”

Professional's Comments

I heard about your fabulous books from a colleague and I plan to use them in a nutrition education program with elementary school students at title I schools (50% or more students receive free or reduced meals) in Baltimore, MD. - Haylee Staruk, Nutrition Educator & Project Leader, Baltimore County/Baltimore

Need some creative ideas for teaching nutrition education to youngsters? One easy way to pass along nutrition knowledge is through storytelling, and over the past several years authors have been producing more fun books for kids. One new release is” The ABC’s of Fruits & Vegetables and Beyond” by Steve Charney and David Goldbeck. It uses a rhyming poem and bright, colorful illustrations to communicate food facts, the alphabet and even geography. [This type of book] helps engage kids and get them thinking about smart eating habits.
- School Nutrition

For ages 5 and up, poetry, ABC's, fun facts, crafts, recipes, goofy jokes and riddles. This book has it all! What an entertaining way to introduce the alphabet to small children. Then extend and explore each letter with older ones with hands-on activities and suggestions of other books to read.
- Clifton Park-Halfmoon Public Library Librarian's Recommendation

ABOUT THE AUTHORS AND ILLUSTRATOR
Steve Charney is a nationally known children's entertainer, magician, ventriloquist, songwriter, radio personality and literacy promoter. His books include Hocus Jokus and Kid’s Kookiest Riddles. He is also the co-host, with his dummy Harry, of the radio program “Knock On Wood.” Steve performs at festivals, theaters, and libraries throughout the world and Steve and Harry often promote literacy in schools as well. He has written dozens of songs for Jim Henson's TV show “Bear in the Big Blue House.”
David Goldbeck is coauthor with Nikki Goldbeck of nine food books. These books include the bestsellers The Supermarket Handbook, American Wholefoods Cuisine and, most recently, Healthy Highways. He is the author of The Smart Kitchen. David, trained as a lawyer, has worked as a waiter, produce man, and elementary school teacher.
Maria Burgaleta Larson grew up in New York City and spent her childhood summers in Cuba. She is a graduate of The Cooper Union and a Fellow of The American Academy in Rome.

Ages: 4-12 (and beyond)
ISBN: 10 digit 1-886101-07-8
13 digit 978-1-886101-07-4
Pages: 112
Ink: full color throughout
Illustrated
Format: Perfect

NOTE: Pages of The ABC’s of Fruits & Vegetables and Beyond can be viewed at http://www.healthyhighways.com/kc/index.htm

Short Shelf Life Dept.Froot Loops No Longer Healthy

2009-09-21T12:06:00.000-07:00

The marketing program which we blogged about, "Smart Choices," got left back this week.
As the New York Times exposed last week, the smart selections are anything but healthy. One of the selections is Froot Loops.
Despite the program's dubious standards, it maintained the appearance of legitimacy because researchers associated with three reputable organizations - American Diabetes Association, American Dietetic Association, and Tufts University - were on its board.
All three organizations responded to consumer pressure this week by publicly distancing themselves from the food labeling scheme and officially asking Smart Choices to remove their name from its website and marketing materials - thereby publicly embarrassing and discrediting the program.
One again wholefoods rules. (See American Wholefoods Cuisine for our definition of "smart food" that is wholefoods.)

How Froot Loops Became a Health Food

2009-09-11T20:11:00.000-07:00

A new industry backed label says sugary cereal like Froot Loops are a ‘Smart Choice.’ That designation according the the label's administrator means it is a "a ‘better for you’ product." In 1973, in The Supermarket Handbook, we wrote about how the food industry is relentless and shamless in their attempts to sell processed food.

The "Smart Choice program is the latest version - as clever as ever. And said to say it will work with many people. Details:
http://www.nytimes.com/2009/09/05/business/05smart.html?_r=2&hp

Resist - buy wholefoods*

*Note: We started using this contraction to describe unadulterated intact foods 1n 1973 - long before the chain did.

Nice Review of Healthy Highways

2009-09-11T20:01:00.000-07:00

Thank you Patricia Lowry of the Pittsburgh Post-Gazette.

http://www.post-gazette.com/pg/09253/996721-34.stm

2009-07-16T08:00:00.000-07:00

Kudos for Chipotle; Showing Food, Inc. in 32 Cities

With more than 860 eateries, listing all of the venues in the Chipotle Mexican fast-food chain in Healthy Highways would be impossible. (By contrast, the largest health food chain, Whole Foods, currently has about 240 stores.) And while Chipotle still has a way to go from a wholefoods standpoint – the rice is white and the tortillas from refined flour – for a large scale “fast food” company they have a lot to commend them. For example, the black beans are vegetarian, the sour cream and cheeses are free of the synthetic hormone rBGH, the cheese is made with vegetable rennet (a matter of interest to some vegetarians), and trans fatty acids are nowhere to be found. Moreover, all the pork and chicken (in the U.S.) is “naturally raised,” as is the beef at 50% of the eateries. About 30% of the beans are organic and some of the produce comes from local farms. In addition, over three hundred of the restaurants recycle glass, plastic, and/or cardboard (To find out more about locations and practices in your area, go to http://www.chipotle.com/.)

Now, in addition to their efforts to elevate the quality of fast food, Chipotle is making an attempt to educate consumers about unsavory corporate food practices by backing free screenings of the documentary Food, Inc. in 32 cities. The movie examines the ills of modern food production and the influence of major agriculture companies in shaping government policy. Chipolte is also providing promotional material in all their locations and on the website. The objective is, naturally, to promote its own eco-friendly philosophy.
While the Chipolte-supported screenings take place on just a single night at a local theater in each targeted city, and most of them have already taken place (a bunch are showing Thursday, July 16), this commendable film is also in theaters throughout the U.S. Be sure to bring friends and family if you want to give them an unforgettable, eye-opening experience.

Let's hope they increase showings to more locations.

New Travel Resources from the Forthcoming Healthy Highways (Second ed.)

2009-05-11T08:16:00.000-07:00

Here's an advance look at the updated Resources from the forthcoming Healthy Highways (Second ed.)

RESOURCES (In no particular order.)

AAA: Emergency number in all fifty states. 1-800-AAA-HELP
Better World Club: Environment-oriented automobile association. www.betterworldclub.com 866-304-7540
Disability Travel and Recreation Resources: www.makoa.org/travel.htm
State and Local Governments On The Net: All state, county and local town websites. www.statelocalgov.net/index.cfm
Recreation.gov: Recreational activities to weather maps. www.recreation.gov
Road Closures: Construction, weather, road conditions, traffic, etc. www.fhwa.dot.gov/trafficinfo/
Rail Travel: www.traintraveling.com/usa/
Hostelling International-USA: Hostels, educational programs and travel advice. www.hiusa.org/index.shtml 301-495-1240
Green Hotels Association: Find hotels with an environmental viewpoint. www.greenhotels.com 713-789-8889
Reserve America: Online reservations for federal, state and private campgrounds. www.reserveamerica.com
RV Travel: RV campgrounds and more. www.allcampgrounds.com
The National Park Service: www.nps.gov/ Headquarters 202-208-6843
Traveling with Pets: Dog-friendly lodgings, restaurants, beaches, attractions, and more. www.dogfriendly.com 877-475-2275
National Public Radio: Find public radio stations for your trip. www.NPR.org
Farmers’ Markets: Farm markets throughout the US. www.ams.usda.gov/farmersmarkets
Rails-to-Trails Conservancy: National network of public recreation trails from former rail lines. www.railtrails.org 202-331-9696
Entertain the family en route: old-fashioned traveling games. www.travelwithkids.about.com/cs/printgames/a/gamesprint.htm.
Festival Fun: Online information about festivals and events throughout the US. www.fulltiming-america.com/festivals/index.html
Quirky America: Museums, festivals and destinations on the fringes of mainstream tourism. www.eccentricamerica.com
Swimmer’s Guide: An international directory of full-size, year-round swimming pools open to the public. www.swimmersguide.com
Yoga Finder: Find a yoga class, retreat center or event. www.yogafinder.com
Conversation cafes: Plug in to the local scene. www.conversationcafe.org
Weather: Current US weather or 5-day forecast. http://cirrus.sprl.umich.edu/wxnet

ORGANIZATIONS OF INTEREST TO RESTAURANTS
Greening Ethnic Restaurants: Helps ethnic restaurants adopt environmental principals. www.thimmakka.org 510-655-5566
Green Restaurant Association: Encourages ecologically sustainable restaurant industry and certifies restaurants that meet certain criteria. www.dinegreen.com 858-452-7378

For more travel resources visit us at HealthyHighways.com

2008-12-13T19:30:00.000-08:00

SIGN THE PETITION FOR A PROGRESSIVE SECRETARY OF AGRICULTURE FROM FOOD DEMOCRACY NOW

About Food Democracy Now
Original Signers

After signing, please check out Fooddeclaration.org to endorse a set of principles to create a national sustainable food and agriculture policy»

Dear President-Elect Obama,

We congratulate you on your historic victory and welcome the change that your election promises to usher in for our nation. As leaders in the sustainable agriculture and rural advocacy community we supported you in record numbers during the caucus, primary and general election because of the family farm-friendly policies that you advocated during your campaign.
As our nation’s future president, we hope that you will take our concerns under advisement when nominating our next Secretary of Agriculture because of the crucial role this Secretary will play in revitalizing our rural economies, protecting our nation’s food supply and our environment, improving human health and well-being, rescuing the independent family farmer, and creating a sustainable renewable energy future.
We believe that our nation is at a critical juncture in regard to agriculture and its impact on the environment and that our next Secretary of Agriculture must have a broad vision for our collective future that is greater than what past appointments have called for.
Presently, farmers face serious challenges in terms of the high costs of energy, inputs and land, as well as continually having to fight an economic system and legislative policies that undermine their ability to compete in the open market. The current system unnaturally favors economies of scale, consolidation and market concentration and the allocation of massive subsidies for commodities, all of which benefit the interests of corporate agribusiness over the livelihoods of farm families.
In addition, America must come to understand the environmental and human health implications of industrialized agriculture. From rising childhood and adult obesity to issues of food safety, global warming and air and water pollution, we believe our next Secretary of Agriculture must have a vision that calls for: recreating regional food systems, supporting the growth of humane, natural and organic farms, and protecting the environment, biodiversity and the health of our children while implementing policies that place conservation, soil health, animal welfare and worker’s rights as well as sustainable renewable energy near the top of their agenda.
Today we have a nutritional and environmental deficit that is as real and as great as that of our national debt and must be addressed with forward thinking and bold, decisive action. To deal with this crisis, our next Secretary of Agriculture must work to advance a new era of sustainability in agriculture, humane husbandry, food and renewable energy production that revitalizes our nation’s soil, air and water while stimulating opportunities for new farmers to return to the land.
We believe that a new administration should address our nation’s growing health problems by promoting a children’s school lunch program that incorporates more healthy food choices, including the creation of opportunities for schools to purchase food from local sources that place a high emphasis on nutrition and sustainable farming practices. We recognize that our children’s health is our nation’s future and that currently schools are unable to meet these needs because they do not have the financial resources to invest in better food choices. We believe this reflects and is in line with your emphasis on childhood education as a child’s health and nutrition are fundamental to their academic success.
We understand that this is a tall order, but one that is consistent with the values and policies that you advocated for in your bid for the White House. We realize that more conventional candidates are likely under consideration; however, we feel strongly that the next head of the USDA should have a significant grassroots background in promoting sustainable agriculture to create a prosperous future for rural America and a healthy future for all of America’s citizens.
With this in mind, we are offering a list of leaders who have demonstrated a commitment to the goals that you articulated during your campaign and we encourage you to consider them for the role of Secretary of Agriculture.
The Sustainable Choice for the Next U.S. Secretary of Agriculture
Gus Schumacher, Former Under Secretary of Agriculture for Farm and Foreign Agricultural Services at the U.S. Department of Agriculture, Former Massachusetts Commissioner of Agriculture.
Chuck Hassebrook, Executive Director, Center for Rural Affairs, Lyons, NE.
Sarah Vogel, former two-term Commissioner of Agriculture for the State of North Dakota, attorney, Bismarck, ND.
Fred Kirschenmann, organic farmer, Distinguished Fellow, Leopold Center for Sustainable Agriculture, Ames, IA and President, Stone Barns Center for Food and Agriculture, Pocantico Hills, NY.
Mark Ritchie, current Minnesota Secretary of State, former policy analyst in Minnesota’s Department of Agriculture under Governor Rudy Perpich, co-founder of the Institute for Agriculture and Trade Policy.
Neil Hamilton, attorney, Dwight D. Opperman Chair of Law and Professor of Law and Director, Agricultural Law Center, Drake University, Des Moines, IA.

Sign Now
http://www.fooddemocracynow.org

Bad Taste at The Wall Street Journal

2008-08-21T14:19:00.000-07:00

From The Wall Street Journal:

Talk About Audacity!
By JAMES TARANTO August 19, 2008
Oh the humanity! [David's emphasis]The cost of school lunches is also rising:
As the cost goes up, nutritional quality goes down. It is not cheap to follow federal guidelines for healthy eating; fresh fruits and veggies and whole grains can cost several pennies more per meal.
Poor kids, deprived of vegetables and whole grains! (Emphasis mine)

David wrote to the paper asking:
What did the writer mean my this apparently sarcastic remark?
Is he playing into "the eat your vegetables" joke? If so, it was in bad taste as diabetes and obesity are rising in this country among kids and bad diet particularly the lack of fruits and vegetables are the cause. Perhaps he should check his own audacity meter.

In this regard below is a news release I recently sent out through my publishing company, Ceres Press on this important subject.

FOR IMMEDIATE RELEASE

Food Activist Says “We Must Help the Kids”

Diabetes On The Rise Again

Children’s Book Develops Good Attitudes Towards Healthy and
Anti-diabetes Foods

The U. S government reports that the number of Americans with diabetes has grown to about 24 million people, or roughly 8 percent of the U.S. population. A report by the Centers for Disease Control and Prevention (CDC), based on data from 2007, said the number represents an increase of about 3 million over two years. The CDC estimates another 57 million people have blood sugar abnormalities called pre-diabetes, which puts people at increased risk for the disease.

Diabetes is the seventh leading cause of death in the country and can cause serious health problems, including heart disease, blindness, kidney failure, and amputations. It is well established that overweight predisposes people and that the regular consumption of fresh fruits and vegetables is one of the best defenses against overweight, in addition to being a protective factor against most chronic ailments.

“We Must Help the Kids”

For more than thirty eight years, best-selling food writer David Goldbeck has been writing books with his nutritionist/wife Nikki Goldbeck to help adults with their nutrition concerns. They have produced nine books, including the seminal bestselling The Supermarket Handbook and American Wholefoods Cuisine.

But now it’s not adults, but children that concern David. He says, “We must help the kids. There is no doubt that the foundation of a healthy diet and the key to weight control is the significant consumption of vegetables and fruit. Unfortunately, many adults do not like these fine foods - so we must make sure kids don’t develop adult’s negative attitudes. That's why I created and wrote “The ABC’s of Fruits & Vegetables and Beyond” (Ceres Press, $16.95). The goal of the book is to make good food enticing, appealing and acceptable – not just “good for you.” It is out only a short and it is already being bought in quantity for class use. I think this says a lot about the need for resources like this.”

David’s Unusual Approach

To solve this difficult problem, David took an unusual approach. He constructed a book that is actually ‘two books in one.’ First, he wanted kids’ first words – their “ABCs” – to be “B is for banana” and “T for tomato,” rather than “ball” and “truck.” David brought in noted children's entertainer, author and literacy promoter Steve Charney to fill the bill with clever and zany alphabet poems. Charney brought the same genius to the poems as in the songs he wrote for “The Bear in the Big Blue House,” Jim Henson's Emmy-nominated show. David says he fantasizes about toddlers being fed while they (and their parents) recite:

B is for bananas.
The US loves this fruit -
It certainly is "a peeling"
In its pretty yellow suit.

In the book’s second part, “Beyond the ABC’s,” which David wrote with food editor Nikki Goldbeck, takes kids to a delightful mixture of food lore, recipes, jokes, tongue twisters, unusual facts, shopping tips, recipes, and other fun- and thought-provoking activities. Children also discover where many fruits and vegetables come from, learn some Spanish words, and are directed to related books and websites.

The objective is for kids to translate the early impressions gained from the ABC’s and the expertise they develop in Part Two into intentional eating.

ABOUT THE AUTHORS AND ILLUSTRATOR

Steve Charney is a nationally known children's entertainer, magician, ventriloquist, songwriter, radio personality, and literacy promoter. His books include Hocus Jokus and Kid’s Kookiest Riddles. He is also the co-host, with his dummy Harry, of the radio program “Knock On Wood.” Steve performs at festivals, theaters and libraries throughout the world, and Steve and Harry often promote literacy in schools, as well. He has written dozens of songs for Jim Henson's TV show “Bear in the Big Blue House.”

David Goldbeck is coauthor with Nikki Goldbeck of nine food books. These books include the bestsellers The Supermarket Handbook, American Wholefoods Cuisine and, most recently, Healthy Highways. He is the author of The Smart Kitchen. David, trained as a lawyer, has worked as a waiter, produce man and elementary school teacher.

Nikki Goldbeck (Food editor) is a New York State Certified Dietitian-Nutritionist. She received her B.S. in nutrition from the School of Human Ecology, Cornell University. She is co-author with David Goldbeck of nine food books, with more than 1,500,000 books in print. Nikki Goldbeck has worked in the field of nutrition as an independent researcher, writer and educator for almost fort years. She is known to millions through her four one-hour shows on Donahue and hundreds of other media appearances and lectures. In addition to writing, Nikki maintains a private nutrition practice and runs workshops on various aspects of health and nutrition.
***

The next time the Wall Street Journal complains about the high cost of public health, perhaps they should look to their paper's contribution to the public's poor health habits.

The New Organics?

2008-08-02T07:45:00.000-07:00

The week of August 3-9, 2008, has been designated National Farmers’ Market Week by the U.S. Department of Agriculture. The week is meant to celebrate the creation of farmers’ markets and the role they play in offering local farmers an outlet for their products. But this is only part of the story. The honorees really deserve to be the farmers themselves for the role they have played in communities all over the country. As everyone recognizes, being a farmer is a difficult job: long and hard hours of labor while at the mercy of the weather and never seeing the economic rewards of a company CEO. What farmers return to the community is not only nourishing and wholesome fresh food but preservation of the rural landscape, as well.

This got me thinking about our local Woodstock Farm Festival. Many people have asked why there isn’t more organic food being offered by the vendors. As a result, I began to ponder the real meaning of “organic.” Does growing or producing organic food on a huge commercial farm fulfill the organic dream? Does making relatively unhealthy foods like candy, chips and soft drinks organic suddenly redeem them? (I hear someone is even manufacturing organic high fructose corn syrup. Is organic Coca-cola next!) Certainly the ability to eat foods free from harmful chemicals is significant, but is that enough?

About a decade ago, a well-intentioned group of farmers, consumers and government officials decided that rules and regulations should be written and enforced to keep organic foods “honest.” If companies were going to sell organic foods nationwide, a standard to adhere to would be critical. And having a uniform label would lend credibility. But what these laws did not contend with was the fact that for smaller farmers, many of whom have been growing foods and raising animals using traditional farming techniques for decades, if not generations, these new laws and standards could be prohibitive.

David and I have been writing about wholefoods and organic food since the early 1970s. The dedication page of The Supermarket Handbook, the 1972 book that launched our careers, reads “To the preservation of the family farm.” This is what the organic movement was all about: Growing food in harmony with nature – a non-industrial way of raising animals humanely and growing food crops without the use of chemical fertilizers and pesticides. It is about eating food made by people, not factories. And, it is about distributing food through alternate and local networks like co-ops, natural food stores, farm stands, and farmers’ markets, thereby reducing the cost and pollution of long-distance transport, increasing the biodiversity of our food supply, and preserving a green belt around cities.

Local farming accomplishes most of these goals without the government dictating how it is done. When you shop locally – whether at the farmers’ market or at stores that carry local foodstuffs – you are supporting the original vision of organic. If the purveyor doesn’t display an official notice, it is still more than likely the animals have been treated humanely and the land has been farmed in a sustainable manner. Unlike huge agribusinesses, without adhering to these principles, local farms could not survive. This does not mean local produce is free of potentially toxic chemicals, but at least you have the ability to ask the farmer about it.

If your aim is to buy “organic,” you might want to broaden your definition of what that term means. Perhaps the next time you shop at Famers' and other markets that feature local products, you will weigh the many value-added features of watermelon grown within 25 miles of your house versus the ones organically grown on a corporate farm out west and then shipped across the country. It brings new meaning to the phrase “think global, act local.”

We Must Help The Kids

2008-07-30T07:08:00.000-07:00

“I could be a vegetarian - I love vegetables” is one of the more surprising reactions I get from some people when they learn that I am a vegetarian. My standard reply has been, “Vegetarianism is about protein. Everybody should be eating vegetables.”

But the problem is they don’t. There is no doubt that the foundation of a healthy diet and weight control is the significant consumption of vegetables and fruit. Unfortunately, many adults do not like these fine foods - so we must make sure kids don’t develop these attitudes.

The U. S government reports that the number of Americans with diabetes has grown to about 24 million people, or roughly 8 percent of the U.S. population. A report by the Centers for Disease Control and Prevention (CDC), based on data from 2007, said the number represents an increase of about 3 million over two years. The CDC estimates another 57 million people have blood sugar abnormalities called pre-diabetes, which puts people at increased risk for the disease.

Diabetes is the seventh leading cause of death in the country and can cause serious health problems, including heart disease, blindness, kidney failure, and amputations. It is well established that overweight predisposes people to illness and that the regular consumption of fresh fruits and vegetables is one of the best defenses against overweight, in addition to being a protective factor against most chronic ailments.

In addition, a new study reported in the journal Pediatrics shows that when infants are exposed to fruits and vegetables repeatedly, they’re more likely to not only eat them, but to actually want to eat them. Researchers in Philadelphia looked at a group of 45 4- to 8-month-olds and found that the babies ate more green beans when they were fed these vegetables repeatedly, regardless of whether they had already developed a taste for sweeter peaches.

Obesity rates in the U.S. have tripled among children ages 2 to 5 and nearly quintupled among 6- to 11-year-olds since the 1970s, according to the CDC. The medical consequences amount to an estimated $100 billion a year and an immeasurable amount of human suffering. Kentucky cardiologist, Dr. James W. Holsinger Jr., nominated as the next surgeon general, says fighting childhood obesity is his top priority.

I am happy to say that these studies confirm the ideas behind my new book, “The ABC's of Fruits & Vegetables and Beyond.” My basic notion is to have kids’ first words, that is their ‘ABCs,’ be ‘B is for banana’ and ‘T is for tomato,’ instead of ‘ball’ and ‘truck.’ Everyone knows that if you want kids to learn things without resistance – languages for example - start them young.

B is for bananas.
The US loves this fruit -
It certainly is "a peeling"
In its pretty yellow suit.
*
T is for tomato.
Did you know that it's a fruit?
Some say that it's a vegetable
Which causes a dispute.

After kids learn the alphabet through the amusing fruit and vegetable poems written by Jim Henson writer Steve Charney, their relationship to these important foods is strengthened by a variety of activities, such as jokes, geography, recipes and fun facts, in order to develop an easy-going relationship with them.

I have received confirmation of my approach from nutritionists, but what I am most happy about is that it is already being bought in quantity for class use.

We must help the kids.

(c) David Goldbeck

REDUCE, REUSE, THROW A PARTY

2008-07-04T13:56:00.000-07:00

At the end of a successful party, after the guests have gone, what’s left is generally a lot of clean-up. Trash bags full of paper plates, napkins, plastic ware, paper tablecloths, streamers, balloons, gift wrapping. Is this really the price we must pay to host a party? Throwing a party that’s kinder to the environment is probably easier than you think.

Invitation by Email
To save paper (and postage), send invitations by email. Whether it’s a small dinner party or a formal affair, you can design something attractive, including an RSVP and all the vitals the guests need to know. There are also websites such as evite.com that make this simple. If it’s a big event, you might even want to design a webpage around it.

Setting the Table
Begin with cloth. It doesn’t have to be the finest Damask. Consider inexpensive vinyl felt-lined tablecloths or buy oil cloth from a roll to size. (Woodstockers take note, both are available at H. Houst & Sons). These can be wiped clean and reused numerous times.

If you don’t have enough plates and glasses in your pantry, consider the options. If you entertain frequently (and have the storage space), consider purchasing an inexpensive set of dishes and glasses or mix-and-match from yard sales and the dollar store. The same for silverware. Renting is another possibility. If you must resort to disposables, purchase compostable products made from plant materials like potato starch, cornstarch or bagasse (a byproduct of sugar production). You can find resources on line at http://www.ecoproducts.com/, http://www.ecowise.com/, and http://www.worldcentric.org/.

If disposable cups are used, set out a marker and ask everyone to write their name or some favorite fanciful identifier so they can keep track of it for refills.

Setting the Scene
For table and room decorations, use fresh flowers, paper creations made from used paper (and save them for future events) or food to create edible table décor.

At the event, set up bins for reusables, recyclables and compostables with signs explaining what goes where.

What’s to Eat
Build the menu around fresh, locally grown or produced food. Less fuel wasted in transport and less packaging to discard.

Greener Gifts
When gifts are involved, encourage guests beforehand to shop locally, avoid the “big box” stores, or use their creative talents. You can also send out a wish list of things you would really like to have. Another ideal green gift is something consumable that leaves no waste, such as food or candles. Or request donations be made to your favorite nonprofit or charitable organization.

Request “no gift wrapping” or reusable gift bags. (Note: When you bring a gift to someone, scarves and fabric make a reusable gift wrapping alternative.)

Give party favors that are durable or consumable rather than useless throw-aways. If you have the time, consider making something from resources you have on hand. If you’re looking for something even easier, how about a gift exchange. If it’s a kids’ event, ask everyone to bring a puzzle, book or toy they already own and swap so they each get something “new.” For adults, suggest books, cds, dvds or other items they have enjoyed rather than the “white elephant” they have sitting in the closet waiting to be dumped on someone else.

After the Ball is Over
The next day, say “thank you” to everyone by email, as well. Let them know you appreciate their help in making your gathering greener.

-- Nikki

2008-06-26T06:49:00.000-07:00

I came Upon this wonderful mural of fruits and vegetables and wanted to share it. I hope I gave proper credit.
-David

photo Andrea Micholini

http://www.tankmiche.com/

Treats From The Flower Garden

2008-06-13T15:14:00.000-07:00

The next time you entertain, impress your guests with edible flowers – a touch of the exotic from your own backyard. If you would like to experiment with some local plants, you can find a list with ideas below. In addition to the flowers described there, the flowers of all herbs are edible and can be used much as you would the leaves themselves. But before you begin, take note of what NOT TO EAT. The following are the most common poisonous plants and flowers, but this list is by no means complete. If the plant isn’t here, that doesn't necessarily make it edible or non-poisonous. Be sure you know what you are putting in your mouth!

Some flowers in particular to be avoided are: aconite (wolfsbane, monkhood), azalea, anemone (windflower), belladonna, buttercup, butterfly weed, clematis, crocus, daffodil, delphinium (larkspur), foxglove, goldenseal, hydrangea, iris, jack-in-the-pulpit, lily of the valley, lobelia, morning glory, oleander, periwinkle (myrtle, vinca), rhododendron, sweet pea, trumpet flower, and wisteria.

Here are some you CAN experiment with:

Alliums (leeks, chives, garlic, garlic chives): Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. Their flavors range from mild to strong. All parts of the plants are edible. The flowers tend to be stronger than the leaves and the young developing seed-heads are even stronger. The flowers are used flowers mainly in salads.
Chive Blossoms: Use whenever a light onion flavor and aroma is desired.
Garlic Blossoms: The flowers can be white or pink, and the stems are flat instead of round. Milder than the garlic bulb. Wonderful in salads.
Anise Hyssop: Both flowers and leaves have a delicate licorice flavor that some people say is reminiscent of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes.
Apple Blossoms: A delicate floral flavor and aroma that makes a nice garnish in to fruit dishes. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous
Arugula: Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). The flowers taste very similar to the leaves and can be used in salad for a piquant flavor.
Bee Balm - Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda: Bee balm flowers are described by some as tasting like oregano and mint, while others say bee balm is reminiscent of citrus with soft mingling of lemon and orange. Any place you use oregano, you can use bee balm blossoms. The flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray tea and can be used as a substitute.
Borage: The lovely cornflower blue, star-shaped flowers have a cool, cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, and dips.
Burnet: The taste is likened to cucumbers, and burnet can be used interchangeably with borage.
Calendula - Also called Marigolds: A wonderful edible flower with a flavor that ranges from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Sprinkle petals on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads and scrambled eggs.
Carnations: To use the surprisingly sweet petals in desserts or as a cake decoration, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads.
Chamomile: Flowers are small and daisy-like, with a sweet, apple-like flavor. NOTE: ragweed sufferers may be allergic to chamomile.
Chrysanthemums: Tangy, slightly bitter, ranging in taste from faint peppery to mild cauliflower. Blanch first and then scatter the petals on a salad. Always remove the bitter flower base and use petals only. The leaves can also be used to flavor vinegar.
Cornflower - Also called Bachelor’s Button: A slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. Most commonly used as garnish.
Dame’s Rocket (Hesperis matronalis) - Also called Sweet Rocket or Dame's Violet: This plant is often mistaken for Phlox. To identify, Phlox has five petals, while Dame's Rocket has just four. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads.
Dandelions - Member of the Daisy family: Flowers are sweetest when picked young and just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. When serving a rice dish use dandelion petals like confetti over the rice.
Day Lilies: Slightly sweet with a mild vegetable flavor and chewable consistency. Some people think that the different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus or green beans. NOTE: Many Lilies contain alkaloids and are NOT edible. Also, Day Lilies may act as a diuretic or laxative so eat in moderation
English Daisy: The flowers have a mildly bitter taste and are used more for their looks than their flavor as a garnish and in salads.
Fuchsia: Blooms have a slightly acidic flavor. The explosive colors and graceful shape make a beautiful garnish.
Gladoilus: Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely container for sweet or savory spreads or mousses. Toss individual petals in salads.
Hibiscus: Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish.
Hollyhock: Very bland flavor.
Honeysuckle: Sweet honey flavor. Only the flowers are edible. Berries are highly poisonous - Do not eat them!
Imaptiens: Very bland taste.
Jasmine: The flowers are intensely fragrant and are traditionally used for scenting tea.
Johnny Jump-Ups: The lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.
Lavender: Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste yummy in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender also lends itself to savory dishes, from hearty stews to wine-reduced sauces.
Lemon Verbena: Tiny cream-colored citrus-scented blossoms can be steeped as an herb tea and used to flavor custards and flans.
Lilac: The flavor of lilacs varies from plant to plant. Very perfumey, slightly bitter lemony taste with pungent floral overtones. Interesting in salads.
Mint: The flavor of the flowers is minty, with different overtones depending on the variety.
Nasturtiums: Nasturtiums rank among most common edible flower with brilliant sunset colors and a sweet, spicy flavor similar to watercress. Use entire flowers to garnish platters, salads, open-faced sandwiches, and savory appetizers.
Pansy: Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a stronger overtone. Use in fruit salads, green salad, desserts or soups.
Pea Blossoms: Edible garden peas blossoms are slightly sweet and crunchy and taste like peas. The shoots and vine tendrils are also edible, with a delicate, pea-like flavor. Harvesting blooms will diminish your pea yield, so you may want to plant extra if you are interested in eating the flowers. NOTE: Flowering ornamental sweet pea flowers are poisonous.
Peony: In China the fallen petals are traditionally parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.
Primrose: Colorful with a sweet, but bland taste.
Queen Anne’s Lace - Also known as Wild Carrot and Bishop's Lace: It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, Queen Anne’s Lace is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock which often grows profusely in similar habitats and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne's Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.
Roses: Flavor depends on type, color, and soil conditions but generally sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in darker varieties. Miniature roses can garnish ice cream and desserts, while larger petals can be sprinkled on desserts or salads. Freeze in ice cubes and float them in punches. Petals are also used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.
Scented Geraniums: The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers. Sprinkle over desserts and in cold drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.
Squash Blossom: Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Stuff them with cheese, rice, mashed tofu, or leftovers, then bake or coat with an egg batter and sauté.
Sunflower: The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, but the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.
Sweet Woodruff: The flower is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts.
Tuberous Begonia: Begonia blossoms have a delicious citrus sour taste and a juicy crunch that add flavor and beauty to a summer salad. Since the flowers (and stems) contain oxalic acid, they should not be consumed by anyone suffering from gout, kidney stones, or rheumatism. NOTE: Only Hybrids are edible.
Tulip Petals: Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or have a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching causes a rash, numbness etc., don't eat them! Don't eat the bulbs ever.
Violets: Sweet, perfumey flavor. Use the flowers to beautify desserts and cold drinks. Freeze in ice cubes for iced drinks. Make pretty adornments for frosted cakes, sorbets, or any other desserts. Teart-shaped leaves are edible as well, and tasty when cooked like spinach.
Yucca Petals: The white Yucca flower is crunchy with a mildly sweet taste and a hint of artichoke). Use in salads and as a garnish.

-- Nikki

Photo posted on Flickr.com by cheeseloaf

Flowers You Can Eat

2008-06-13T15:00:00.000-07:00

Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era. Today, many restaurant chefs and innovative home cooks garnish dishes with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple and not add too many other flavors that will over power the delicate taste of the flower.

One very important thing to remember is that not every flower is edible. In fact, sampling some flowers can make you very, very sick. To find out more about adding flowers to your edible table, keep reading.

Do's and Don'ts

Following are some simple guidelines to keep in mind before you eat any type of flower:
*Identify the flower exactly and eat only edible flowers and edible parts of those flowers. If uncertain, consult a good reference book on edible flowers prior to consumption.
*It's very attractive to use flowers on food plates for decoration, but avoid using non-edible flowers this way. Never assume that just because flowers are served with food that they are edible. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.
*Never use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat.
*Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
*Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.
*Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.
*If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.
*Wash all flowers thoroughly before you eat them.
*Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.
*Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum.

Picking Edible Flowers

Pick your flowers in the morning when their water content is at its highest.

Cleaning Edible Flowers

Shake each flower to dislodge insects hidden in the petal folds. After removing the stamen, wash the flowers under a fine jet of cold water or in a strainer placed in a large bowl of water. Drain and allow to dry on a clean cloth. The flowers will retain their odor and color providing they dry quickly and are not exposed to direct sunlight.

Preserving Edible Flowers

To preserve flowers for eating, put them on moist paper or a damp cloth and place in a sealed container in the refrigerator. Certain species can be preserved in the refrigerator this way, for several hours, and some for as long as 10 days.

If the flowers are limp, they can be revitalized by floating them on icy water for a few moments; don't leave too long or else they will lose some of their flavor.

You can also store the whole flower in a glass of water in the refrigerator overnight.

--Nikki

School Reports Students "Dealing" Sugar

2008-04-16T07:43:00.000-07:00

In Victorville, CA, the latest trend at schools is an underground sugar trade. With candy and other "bad" snacks banned from school campuses, kids are selling contraband Snickers and Twinkies right out of their backpacks.
We always though sugar was addictive, now we know for sure.

More details at http://www.alternet.org/drugreporter/81941/

Our Beatles' Moment

2008-04-13T17:35:00.000-07:00

Paul McCartney has been quoted as saying that he stopped eating fish after a fishing trip. I never thought I would have a Beatle moment, but I had a similar experience which solidified my meatless way of life. Up until the trout appeared Ie had forsworn meat – except for the occasional restaurant fish. But a gift of very fresh trout (minutes dead) by a carpenter-friend who was working for us at that time changed everything. As Greg handed me the trout a thought spontaneously appeared. I said, “These fish were neighbors. These trout were swimming in the creek (that virtually abuts our land) just a few minutes ago. That was it – no more fish for us - ever. That was thirty-seven years and five vegetarian cookbooks ago.
- David
BTW if you want to read a great book about the Beatles takea look at "Can't Buy Me Love" by Jonathan Gould. (He's a friend, but its still a great book - even the NYT said so.)

Twenty-One Reasons to Eat Like a Vegetarian

2008-03-31T05:58:00.000-07:00

By Nikki & David Goldbeck, co-authors, American Wholefoods Cuisine: 1300 Meatless Wholesome Recipes from Short Order to Gourmet

Not so long ago, the word vegetarian was sure to elicit laughter on late night talk shows. But not anymore. Many people now recognize that vegetarian meals are not only familiar--think peanut butter sandwiches and bean burritos--but that these meat-free meals have a lot going for them. Even if you do not want to become a vegetarian, you may wish to consider adding more meat-free days to your week.

People often say to us, “I could be a vegetarian. I love vegetables.” Loving vegetables is a very good thing, since collectively they are probably the most health-protective of all foods. However, they are certainly not just for vegetarians, and despite the name, vegetarianism is not about eating vegetables.
The vegetarian diet is defined by its protein source. Meat eaters get their protein from animal flesh. The typical vegetarian obtains protein from beans, nuts, seeds, eggs, yogurt, cheese, and milk. Another group of vegetarians known as vegans refines this to exclude any food of animal origin, including dairy products, eggs, and even honey.

While at one time people were concerned about the adequacy of vegetarian diets, today even the American Dietetic Association confirms that they are healthy. Here are our twenty-one reasons to go meatless:

1. Less fat and calories. One noteworthy feature of a vegetarian diet is the potential for less artery-clogging saturated fat. For example, beans, which are a focal point of healthy vegetarian meals, contain very little fat. Soybeans and products made with them are somewhat higher in fat than other beans, but the fat they contain does not promote heart disease. In fact, the protein in soy is believed to have just the opposite effect by reducing cholesterol levels.
Nuts and seeds are indeed high in fat, but again, not the kind that is bad for your heart. In small quantities, these foods help satisfy your appetite and can thereby actually curtail overeating.
Low-fat and nonfat dairy products are another example of protein in a lean package. As you will soon see, in Enemy of the Steak, we sometimes make use of a little-known food called yogurt cheese, which is easily made from yogurt. We also use eggs in moderation because, contrary to what many people now believe, eggs are low in fat and calories relative to their nutritional return.
Finally, because many vegetarian staples are high in fiber, and because the vegetarian meals we promote emphasize more vegetables and whole grains than meat-based meals, a sound vegetarian menu is likely to fill you up with fewer calories.

2. Better nutrition. It’s often easier to get adequate amounts of most vitamins and minerals from a vegetarian diet than it is from a meat-based diet. By its very nature, vegetarian eating includes abundant amounts of vegetables on a daily basis. While there is no reason meat eaters can’t eat similar amounts of vegetables, in general, they give these foods a lower priority. The same is true of whole grains. Due to these choices, as well as the fact that beans and nuts are high in fiber while animal foods contain little, vegetarians also get far more health-promoting fiber in their diets.
This is not to say that all vegetarians enjoy better nutrition. Poorly chosen diets are unhealthy irrespective of the diet’s protein source. And vegans do need to put more effort into getting adequate calcium. Moreover, it is possible to become deficient in vitamin B12 after years of vegan eating, which is why nutritionists recommend a B12 supplement for vegans.

3. Mad cow disease. Concerns about animal husbandry have motivated vegetarians for years. Practices such as the overuse of antibiotics, hormones, and pesticides in animal feed were what prompted our own turn to a meat-free diet in the 1970s. Now there is another compelling reason for people to consider vegetarian eating--the disturbing news about the health of cows, and the possibility that the meat they yield may be deadly. Mad cow disease was first seen in British cattle. Initially, most scientists insisted that it could not be transmitted to people. It seems they were wrong. Suspected cases have been traced to Canada, and several deaths have occurred in the United States.

4. Mad Dow. The fact that meat-free meals are generally less expensive than their meat-based counterparts is another selling point for most people.

5. Easy, interesting, and convenient dishes. One of the best reasons to try meatless dining is that with the increased selection of inviting ingredients and appealing recipes, vegetarian dining is easier and more exciting than ever. And despite rumors to the contrary, preparing meals without meat is no more difficult or time-consuming than preparing food in general.

6. Concern for animals. Practically all animals destined for the table are raised in inhumane conditions. They are crowded together in unclean quarters, with some rarely breathing fresh air or seeing the light of day. Lack of exercise makes their lives miserable, but it is also what makes their meat tender and juicy.

7. Concern for people. The feeding of plant protein to animals has been called a “food factory in reverse,” in that it takes almost six pounds of plant protein--soy, grain, and forage--to produce just one pound of animal protein. While not all of this plant material is suitable for people, the growing of feedstuffs has reduced the amount of land devoted to edible food production, and is a contributing factor to world hunger.

8. Concern for the environment. One of the most alarming consequences of commercial meat production is the resulting air and water pollution. In areas surrounding large-scale feedlots and factory-like poultry facilities, the stench of urine and feces is far more noxious and pervasive than the odors found on a small-scale farm. Moreover, the methane gas emitted by livestock adds to the buildup of greenhouse gasses associated with global warming, while the massive accumulation of manure in feedlots leaches toxins into the ground and, ultimately, the waterways.
On the waterfront, the fishing industry is heading toward self-destruction by compromising the ocean’s ecosystems. The demand for reef-fish has contributed to the loss of coral reefs, some said to be over a million years old. Fish farming is no less damaging, since shoreline aquaculture has led to the decimation of mangroves--the trees and shrubs that protect the landmass. In fact, mangroves are considered natural shields against tsunami waves.

9. Concern for the future. According to United Nations Food and Agriculture Organization estimates, 70 percent of the world’s commercial fish stocks are in danger due to unsound fishing practices and over fishing. Industrial-scale commercial fishing has been blamed for the severe depletion of many fish species over the past fifty years. In addition, the escape of farmed fish can spread disease and threaten the genetic purity and survival of wild species. On land, the loss of arable soil to animal raising and animal feed production threatens the future of farming.

10. Concern for your health. Numerous studies point to the connection between meat eating and many types of cancer and heart disease. Every leading health agency, from the American Cancer Society to the American Heart Association, promotes a diet emphasizing vegetables, fruit, grains, and legumes (beans).

11. Resistant bacteria. Antibiotics are routinely administered to animals for enhanced growth as well as disease prevention--a constant threat due to overcrowded, unsanitary living conditions. This practice has led to a surge of antibiotic-resistant bacteria, and is adding to the increasing world crisis of drug-resistant diseases.

12. Food-borne pathogens. While meat is not the only source of food-borne disease, the majority of deadly E. coli cases have been traced to meat products. Moreover, factory-raised poultry is notorious for the presence of Salmonella and Campylobacter. While these bacteria are not likely to kill you if you are in good health, they can make you mighty sick. Moreover, for the young, the elderly, and anyone with a compromised immune system, the outcome can be much worse.

13. Kitchen contamination. Poor food-handling practices in home kitchens are far more serious when meat, poultry, and fish are on the menu. Failure to properly sanitize cutting boards, knives, utensils, and other items that come in contact with food can result in the spread of harmful bacteria to the rest of the meal.

14. Persistent pesticides. Pesticides, heavy metals, and other environmental toxins that are found in all industrial societies accumulate in the fat tissues of both animal and human. When people consume fat-containing meat, poultry, and fish, they simultaneously take in these accumulated chemicals. These concerns are so serious that the US government advises pregnant woman and young children to avoid eating certain fish altogether, and suggests limits on the consumption of others.

15. Protein loading. Even if no other protein-providing foods were eaten in the course of a day, it would take only about 6 ounces of meat to satisfy the 45-gram protein needs of the average woman, and just 3 ounces more to take care of a man’s 65-gram protein need. For people with higher protein needs, including athletes, heavy laborers, and pregnant women, only 100 grams (what you would find in about 14 ounces of meat) are required. Consuming protein above these levels serves no useful purpose. Furthermore, animal-focused high-protein diets like those touted by some weight-loss programs can disturb liver and kidney function, as well as increase the loss of bone calcium. While these are long-term consequences, more immediate effects such as dizziness, nausea, and bad breath can reduce the general quality of daily life.

16. Feisty phytochemicals. A newly identified class of food components called phytochemicals is believed to be among the most health-protective elements in food. Some phytochemicals are potent antioxidants. Others can alter human enzyme production in order to subdue inflammatory ailments. Some regulate hormones in a manner that may enhance bone strength. Phytochemicals have been shown to help cells resist cancer-causing agents and fight retroviral infections, including AIDS. In addition, they have been credited with having a positive effect on circulation, vision, blood clotting, cholesterol production, and more, thereby preventing or curbing a wide range of ailments. As their name suggests, phytochemicals exist only in plants.

17. Fortifying fiber. Only plant-based foods contain the fiber that aids digestion, contributes to satiety and thereby curbs overeating, slows down the release of carbohydrates into the blood stream to help maintain proper blood sugar levels, and reduces the body’s production of artery-damaging cholesterol. Most meat-centered diets are deficient in fiber.

18. Happy hearts. The fat in animal foods is mainly saturated fat, which is the only kind of fat that has been directly implicated in heart disease. Conversely, the predominant fats in most plant foods, which are limited largely to nuts and seeds, are believed to raise levels of the so-called “good” HDL-cholesterol, which appears to reduce heart disease.

19. Living longer. Longevity studies from around the world--including studies of Seventh-day Adventists in North America, wartime Europeans, and populations in China and Okinawa--indicate that the healthiest and longest-living people eat relatively few foods of animal origin. While genetics may play a part, peers and progeny who eat a more meat-centered westernized diet do not enjoy similar longevity.

20. Weight control. British researchers studying the eating habits of 22,000 people over five years, including meat eaters and vegetarians, found that while all put on a few kilos, meat eaters who changed to a vegetarian or vegan diet gained the least.

21. Adventures in eating. Because vegetarian meals are not routinely available everywhere, vegetarians become more resourceful and adventurous away from home. They seek out different international cuisines, venture off the beaten path, and look beyond the meat entrées on the menu. As a result, they are apt to engage in more conversation when they travel, be open to trying new places, and be on the lookout for options that others might never notice.

David Goldbeck is co-author with Nikki Goldbeck of nine food books. These books include the bestsellers, The Supermarket Handbook and American Wholefoods Cuisine. Other books include Healthy Highways and Eat Well the YoChee Way. David is also the author of The Smart Kitchen; his most recent book is The ABCs of Fruits & Vegetables and Beyond. David, trained as a lawyer, has worked as a waiter, produce man, and elementary school teacher.

Nikki Goldbeck received a BS in food and nutrition from the School of Human Ecology at Cornell University. In addition to co-authoring nine books with David she is author of As You Eat, So Your Baby Grows: A Guide to Nutrition in Pregnancy. Before her career as a writer and nutrition consultant, she worked as a food publicist, participated in new product development and created recipes for major food companies. In addition to writing and lecturing, Nikki, a New York State Certified Dietitian-Nutritionist, has an active private nutrition counseling practice.

Please visit HealthyHighways.com (or call 888-804-8848) to learn more about the Goldbecks best-selling vegetarian and environmental books

© Nikki & David Goldbeck/ Enemy of the Steak (SquareOne)

Educational Use of the ABC's of Fruits & Vegetables and Beyond

2008-02-23T06:25:00.000-08:00

A number of school districts and organizations have bought the book in quantity for use for educational and library use.

We thank Brenda Harper for sending us this photo - as seasoned authors we were very moved to see our book actually affecting future generations.

Here Brenda reads from "The ABC's of Fruits and Vegetables and Beyond" to a class in a Humboldt County California elementary school. As the Consumer Education Coordinator for the North Coast Co-op in Arcata, California she presents nutrition lessons to 84 classrooms in 11 schools each month. She wrote to us that "The students loved hearing this book read aloud and it became the springboard for the month’s nutrition lesson."

Artificial Sweeteners Linked to Weight Gain

2008-02-13T06:15:00.001-08:00

Artificial Sweeteners Linked to Weight Gain

We recently went to dinner with a friend and were taken aback when she shook a packet of Sweet & Low into her water during the meal. When I saw this new study linking artificial sweeteners to weight gain, it once again affirmed what has been alluded to in many previous studies over the years: Cutting the connection between sweets and calories may confuse the body, making it harder to regulate intake.

According to the study, new laboratory evidence indicates that the widespread use of no-calorie sweeteners may actually make it harder for people to control their food intake and as a result, body weight. Psychologists at Purdue University’s Ingestive Behavior Research Center reported that relative to rats that ate yogurt sweetened with glucose (a simple sugar with 15 calories/teaspoon), rats given yogurt sweetened with zero-calorie saccharin later consumed more calories, gained more weight, put on more body fat, and didn’t make up for it by cutting back later.

The researchers theorized that by breaking the connection between a sweet sensation and high-calorie food, the use of saccharin changes the body’s ability to regulate intake. Problems with self-regulation might explain in part why the rise in obesity has paralleled the use of artificial sweeteners. It also might explain why scientific consensus on human use of artificial sweeteners is inconclusive, with various studies finding evidence of weight loss, weight gain or little effect. It seems that experience (i.e. repeated exposure) plays a role in this phenomenon. Because people may have different “experiences” with artificial and natural sweeteners, human studies that don’t take into account prior consumption may produce a variety of outcomes.

“The data clearly indicate that consuming a food sweetened with no-calorie saccharin can lead to greater body-weight gain and adiposity than would consuming the same food sweetened with a higher-calorie sugar,” the authors wrote.

The authors acknowledge that this may seem counterintuitive and won’t come as welcome news to human clinical researchers and health-care practitioners, who have long recommended low- or no-calorie sweeteners (and certainly not to dieters who have followed their advice!). What’s more, the data come from rats, not humans. However, they noted that their findings match emerging evidence that people who drink more diet drinks are at higher risk for obesity and metabolic syndrome, a collection of medical problems such as abdominal fat, high blood pressure and insulin resistance that put people at risk for heart disease and diabetes.

Why would a sugar substitute backfire? Swithers and Davidson (the study authors) wrote that sweet foods provide a “salient orosensory stimulus” that strongly predicts someone is about to take in a lot of calories. Ingestive and digestive reflexes gear up for that intake, but when false sweetness isn’t followed by calories, the system gets confused. Thus, people may eat more or expend less energy than they otherwise would.

Based on the lab’s findings, other artificial sweeteners such as aspartame, sucralose and acesulfame K, which also taste sweet but don’t delivery the predicted calories, could have similar effects.

Hopefully, my friend will read this blog and find a more effective way to manage her weight in the future.

Source: “A Role for Sweet Taste: Calorie Predictive Relations in Energy Regulation by Rats,” Susan E. Swithers, PhD and Terry L. Davidson, PhD, Purdue University; Behavioral Neuroscience, Vol. 122, No. 1. The entire article is available online
at http://www.apa.org/journals/releases/bne-feb08-swithers.pdf

-- Nikki

Interesting Eats around Deerfield Beach

2008-02-01T05:26:00.000-08:00

Interesting Eats around Deerfield Beach, Florida

Dining in Florida is often what I describe as a “mall” experience. Although I know that great restaurants can be located in malls, the ambiance has always bothered me.

Recently, cruising along Federal Hwy in Deerfield Beach, I spied a small strip of stores with a Turkish American Deli at one end and an “Italian Wine Bistro” with the unlikely name Hot Tomatoe (it’s their spelling, not mine) at the other end. It was early afternoon, the restaurant was closed, and there was no menu outside. We walked around the market, which has a few casual tables for diners and a nice selection of prepared Middle Eastern specialties, including vegetarian lentil soup, the usual dips, grape leaves, feta cheese rolls, lentil balls (a cousin to falafel), and such. There is also a case of enticing desserts, including Noah’s Pudding, “a mixture of what Noah had on his ship; dried fruits, walnut, currants and more…”

A few nights later, we decided to see what Hot Tomatoe had to offer. Inside the unassuming storefront exterior is a comfortable dining room and an extremely welcoming and congenial staff. Executive chef/owner Elsa Addario greeted us and when we asked about vegetarian options, she was more than accommodating. She enthusiastically suggested we try the homemade whole wheat, organic rigatoni, the vegetarian pasta fazool soup, and offered to mix and match according to our preferences. The homemade hot Italian bread was tasty (and sometimes they claim to do a whole wheat version). We each ordered an eggplant dish (parmesan and rollatini) with a side of the whole wheat pasta. By the end of the meal, we knew we would return to focus on the pasta.

N.B. At our second visit, the pasta machine had broken so there was no whole wheat rigatoni. (The pasta dishes we ordered were nonetheless exceptional.) Elsa was experimenting with whole wheat linguini and hoping to have a new machine soon.

If you are in Deerfield Beach:

Turkish American Deli
604 S. Federal Hwy.
954-480-8843
M-F 9-8, Sat-Sun 10-6

Hot Tomatoe
626 S. Federal Hwy.
954-785-5058
http://www.hottomatoe.com/
Daily 5:30-10 (10:30 F & Sat)

Happy Trails...Nikki

Surprises on the Road: New York To Florida

2008-01-15T11:24:00.000-08:00

Driving down I-95 from New York to Florida every winter to escape the cold has become pretty routine for us by now. We know the best towns to stop in for a meal and try to time our driving so we can visit favorite eateries en route. In Fredericksburg, VA, Sammy T’s has long been a reliable oasis. But this December, tired from the ride and eager for a new adventure, we pulled into a motel just off exit 130 and decided to take our chances at one of the mall restaurants across the street. We entertained a Mexican place (with an Irish name), but one look and we knew this would be a last resort.

A few doors down was a non-descript storefront advertising “Mediterranean Restaurant & Café.” The menu in the window ran the gamut from hummus and falafel to cheeseburgers and fries. What caught our eye, and convinced us try this place, was the offering of koshri, an Egyptian specialty we hadn’t encountered since traveling in Egypt many years ago.

To our great disappointment, they were out of koshri, but we had a terrific “mezza,” including foule m’ damas (fava beans cooked with garlic, oil and lemon, topped with parsley) that was so delicious we ordered seconds.

Other vegetarian specialties of the house include lentil soup with potatoes and Swiss chard, along with typical Middle Eastern spreads, spinach pie, grape leaves, and several salads. Our ample and well prepared spread came to under $20 for the two of us.

The one caveat is that the “hookah” trend has hit here, and in one section of the restaurant you are apt to encounter a table or two of smokers.

Aladin, 2032 Plank Rd., Fredericksburg, VA: 540-372-7755. Hours: M-Th 11 am-midnight, F-Sat 11-2am, Sun 12-12.

If you don’t get to Fredericksburg but are eager to try koshri (or kosheri) – a flavorsome combination of lentils, rice, pasta, fried onions, and spicy tomatoes – try our recipe in American Wholefoods Cuisine.

P.S. We usually stop in northern FL for our second night on the road, but this year we got a late start on the road and ended up in Brunswick, GA. We repeated a mistake we have made before – Mexican food in the South. I am sure there must be places in Georgia where you can get a decent Mexican dinner. But in this case, the cheese tasted like Velveeta and the tomato sauce like ketchup. Next time we’re in Georgia we’ll be sure to carry a picnic.

Happy Trails….Nikki

A glass of red wine, a loaf of bread and …a slab of butter?

2008-01-07T06:03:00.000-08:00

A glass of red wine, a loaf of bread and …a slab of butter?

While health risks have been associated with each of these foods at one time or another, new research says consuming [at least two of] them together may cancel some of these toxic effects. According to this report, consuming red wine along with high-fat foods ironically may reduce the health risks associated with fatty foods. The research was presented in the January 2008 issue of The FASEB Journal.

For the scientific readers out there, a naturally occurring substance called polyphenols, found in wine as well as many fruits and vegetables, is the good guy. Joseph Kanner, senior author of the report, claims that these polyphenols are able to significantly prevent the appearance of toxic food derivatives in human plasma that normally appear after eating fatty foods.

How liberating. With all the “you can’t eat this” and “you can’t eat that” messages, we can now lift our cups (in moderation) to good health.

Source: The FASEB Journal. 2008;22:41-46. A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products; Shlomit Gorelik, Moshe Ligumsky, Ron Kohen, and Joseph Kanner

The FASEB Journal (www.fasebj.org) is published by the Federation of American Societies for Experimental Biology (FASEB) and is ranked among the top three biology journals worldwide by the Institute for Scientific Information. FASEB advances biological science through collaborative advocacy for research policies that promote scientific progress and education and lead to improvements in human health.

--- Nikki

Reusable Idea: the "No Bag Carry Contest"

2007-12-27T05:20:00.000-08:00

An organization called Heal the Bay, a California based group dedicated to protecting Santa Monica Bay promoted "A Day Without A Bag" on December 20th. Their purpose is to draw attention to the destructive effects of these bags on the environment, particularly wildlife. The solution is ,of course, reusable bags.

I love the idea, and want to suggest an additional element. I think a "No Bag Carry Contest" would be a fun way to promote the idea of no bags. In the contest, people compete to see how many items they can carry from a store without a bag. Who says environmentalists can't carry on?

Book Signing for the ABC's of Fruits and Vegetables and Beyond

2007-12-10T06:56:00.000-08:00

Do you really need the gov't to tell you fries make you fat?

2007-11-11T21:47:00.000-08:00

I just posted a comment on this qusetion posted on NYU's Washington Square News.

Do you really need the gov't to tell you fries make you fat?

I have been writing on nutrition issues since 1973. In that year I coauthored “The Supermarket Handbook,” a guide to the hidden ingredients in processed food.

Terms like “food police” are common today, but you would not want to do away with governmental agencies that monitor the purity and safety of the food supply. The history of food adulteration is ugly. (Check out “Food in History.”) Food information is vital and it extends way beyond trans fats. If you care at all about yourself, you’ll want to nourish that person properly just as you would anything you love – a plant, a pet or a person.

It is relatively easy to understand the nutritional values of traditional foods whether they are beans, bananas or beef. (I seem to be in an alliterate mood.) This is not just a question a fast food. When you buy a preprepared food, no matter whether it is from a restaurant (fast or fancy) or factory it is impossible to know ingredients or their quantity without a label. This applies to trans fats, total fat, balance of fats, sweetener, sodium, food additives or constituent ingredients. Its basic information that must be required and which consumers must pay attention to – at their peril. (Question: You eat every day and will do so for the rest of your life, have you ever had a course on human nutrition, food science or the like. Something so important - I’ll bet the answer is “no”.)

By the way, one can minimize researching menu offerings by sticking to eateries that don’t tart up there offerings - but stick to basic wholefoods.

Easily Recycle Your Rechargable Batteries

2007-10-31T15:58:00.000-07:00

Through this national program, Call2Recycle™, the Rechargeable Battery Recycling Corporation (RBRC) can help you recycle your used portable rechargeable batteries and old cell phones. Rechargeable batteries are commonly found in cordless power tools, cellular and cordless phones, laptop computers, camcorders, digital cameras, and remote control toys. RBRC recycles the following battery chemistries: Nickel Cadmium (Ni-Cd), Nickel Metal Hydride (Ni-MH), Lithium Ion (Li-ion) and Small Sealed Lead* (Pb). RBRC is dedicated to keeping rechargeable batteries and cell phones out of our nation’s solid waste stream and preserving natural resources. Go to http://www.rbrc.org/call2recycle/

Wholefoods Cuisine Can Save the Day

2007-10-31T10:13:00.000-07:00

In the 1970s, when we started writing about consumer issues, nutrition and food, we thought the battles were straightforward – better labeling, a concern for additives, pesticides, antibiotics and hormones in the food supply, reducing packaging, more organics, and an appreciation of the benefits and joys of wholefoods. Gee, if everyone just ate brown rice everything would be OK.

For a while we [thought we were winning – labels were more complete, the public was getting the message about decreasing pollutants in their food, organic food was becoming more available (and reasonably priced). We felt that our 1970s unexpected bestseller, The Supermarket Handbook, had actually had an affect. We could even mention yogurt and tofu on a TV without getting a laugh.

But as we now know, for the food industry these were just small battles in their war to makeover human food. While we were thinking that wholefoods cuisine would save the day, they were dreaming up even more outrageous insults, such as the feeding of animals to animals which has engendered Mad Cow disease, attacks on organic standards, and probably worst of all – genetically modified food, to name only a few.

Jefferson said that the revolution must constantly be re-fought. It seems this wisdom does not only extend to traditional politics, but also to the struggle for pure, wholesome food. Fortunately, new warriors are stepping up to the plate. Our current heroes are the folks at Organic Bytes, a group of good people in Finland, Minnesota, who are doing a remarkable job of staying on top of these issues. We highly recommend that you visit their website, subscribe to their newsletter and support their efforts.

By the way, we still think wholefoods cuisine can save the day, and that is why we have reissued American Wholefoods Cuisine. We continue to believe that experiencing the joys of real food is the best incentive for people to do something about what is happening to our food supply.