July 26, 2008

Are You Putting Out The Good Stuff?

[Warning: Blogger on soapbox]

Okay, I have to say something. I've seen too many in the past few weeks to keep my mouth shut any longer. I'm talking about t-shirts with messages oozing negativity. Like the one I saw in a shop window in Vermont: Life is crap (no, it was not an advertisement for a plumbing company). At Rockefeller Center: Just Riot (with the Nike symbol re-done to look vaguely Arabic). Or this one, which I've seen all over: Good morning, let the stress begin. Then there are all the "Leave me the [expletive] alone" and "[expletive] you" t-shirts on St. Marks Avenue. And, of course, the perennial "I'm with Stupid."

I find this upsetting because I believe that what we put out affects not only us, but the world around us. And that's a lot of negative energy to be putting out. After all, words are powerful things. Think about it, how do you feel when someone curses at you? How about when someone compliments you? How long does the affect last?

All I'm really saying, is think about what you're putting out there. Because it will come back to you. Wouldn't you rather have peace, fun, celebration, and other good stuff?

Okay, stepping down from my soapbox. For now.

I hope your day is awesome (in every sense of the word).

July 14, 2008

Awesomeness at the Whole Foods website

On a quest for new and delicious natural foods recipes, I came across a jackpot of them at the Whole Foods website and thought I'd share. Not only are many of the dishes that you've sampled at their salad bar there, but these dishes are pretty easy to make and taste great - and they're at your fingertips.

For example, I recently made the delicious Wheatberry Waldorf Salad; and I have become a big fan of the yummified Morning Glory Muffins (tips: (1) there's a lot of chopping involved - make it worth your while by doubling the recipe, the batter freezes nicely, (2) these muffins are a hit for new parents - everyone hooks them up with dinner, but how about a nutritious breakfast/snack?)

Also of interest are these nifty items (for example):

A pantry makeover, including what staples to keep on hand in your fridge, freezer, and baking pantry.

Tips for kid-friendly recipes

Instructions on making delicious smoothies (this will surely be another topic for me - I've been a smoothie-making queen now that the weather is warmer...)

Meals for four under $15

Lots of cool info about various food topics such as traditional foods on chinese new year, smart snacking, and what things comprise the perfect Japanese pantry...

A bunch of useful facts about whole grains

A guide to soy foods

There's a whole lot more (really, no pun intended...) and you can even save your favorite recipes to the recipe box.

It truly is an impressive wealth of helpful information. Probably everyone knows about it but me - I feel like I just discovered a treasure trove...

June 13, 2008

Desperately Seeking Protein

My nutritional life for the past year has been all about protein - trying to get enough of it. Being pregnant, having a tendon injury*, breastfeeding, having a pelvic injury*, and trying to shed the baby weight - all these events have called for copious amounts of protein and it's taken some dedication and creativity to get my recommended fill.

It's no secret that pregnant women need loads of protein to cook up a baby. Likewise for nursing them afterward. Something you may not realize is that if you have sustained any sort of soft tissue, muscular, or bone-related injury, your body needs lots of protein to make the repairs - so boosting your intake will support your body's healing mechanisms. Finally, while any diet, including a weight-loss diet, requires ALL of the macronutrients (protein, carbs, AND fat) - putting a focus on lean protein at every meal will help your body regulate blood sugar and burn fat more efficiently. So the universe sent me a big, neon, flashing sign... it says "Eat More Protein!"

Even being a nutrition counselor, I had a hard time adjusting my diet to meet the 60-100 grams of protein daily intake without becoming a raging carnivore. That said, I did increase the amount of meat I ate - I try to eat some every day (whereas before, it was more of a 2-3 times/week habit). Below are some of my favorite protein-rich foods and habits that I've developed in the past year.

Continue reading "Desperately Seeking Protein" »

June 5, 2008

Waging war on flying time: On being Present

Since the birth of my daughter, Lulu, I've been astutely aware of how much we all say "Time flies..." or "isn't it all going by so fast..." or "seems like just yesterday..." Other parents in particular comment on this, often. They remark that their child is now, say, 9 years old, but it seems like just yesterday that she was a baby as small as Lulu. Where does the time go?

That is a good question as far as I'm concerned. One I've been pondering often lately. It seems to be on everyone's [subconscious] mind. Do you think that in generations past, people talked so much of how quickly the time went? For some reason, I don't think so. I'm sure the sensation has been ever-present, but I think we're all, on some level, convinced that it's going faster and faster. And I think it is...

Continue reading "Waging war on flying time: On being Present" »

May 24, 2008

Fiddlehead Ferns and Ramps, Oh My!

I was feeling adventurous at the market the other day. Lucky for me, it's Spring - when two of the most delicious, unusual and wonderful bits of produce are in season. I'd been hearing a lot about ramps (also known as wild leeks, depending on where you're from) this season - which I'd never heard of before. Boy am I glad I followed my instincts! Ramps are the most delicious cross between scallions and garlic. They're spicy all the way down to their greens (which make a great addition to a salad) and mellow beautifully when sauteed. They're also full of vitamins A and C, plus minerals. And they have the same good effects on cholesterol that garlic has. My husband decided to make "ramp bread" in much the same way one might make garlic bread - olive oil and ramps, a little salt, put it in the oven until toasty. Yum! The next morning I had ramps and eggs for breakfast.

The fiddlehead ferns are crunchy and very fresh, as well as a little nutty in flavor. And so interesting to look at! They also come packed with vitamins A and C. I found out that all ferns start out with a fiddlehead, but the most common to eat is the ostrich fern. I sauteed them with some garlic (although I could have used the ramps) and put them over buckwheat soba noodles with a few pine nuts for a light and easy dinner. (Note: fiddleheads should be cooked thoroughly - either by boiling or steaming, before consuming. Do not eat them raw.)

Here are the recipes:

Continue reading "Fiddlehead Ferns and Ramps, Oh My!" »

April 10, 2008

Sometimes a Girl Just Needs a Bagel

I've discovered something. Physical trauma makes me crave carbs. Not the brown rice, quinoa, whole wheat kind of carbs. I'm talking cookies, ice cream, and yes, bagels.

Continue reading "Sometimes a Girl Just Needs a Bagel" »

March 25, 2008

This Week: PBS Documentary Series Explores the Health of our Culture

This week begins an important documentary series on PBS exploring the socio-economic impact on the health of our culture:

It often appears that we Americans are obsessed with health. Media outlets trumpet the latest gene and drug discoveries, dietary supplements line shelf after shelf in the supermarket and a multi-billion dollar industry of magazines, videos and spas sells healthy "lifestyles." We spend more than twice what the average rich country spends per person on medical care.

Yet we have among the worst disease outcomes of any industrialized nation - and the greatest health inequities....

Our international health status has fallen radically in the last few decades. In 1980, we ranked 14th in life expectancy; by 2007, we had fallen to 29th. Our infant mortality rate lags behind 30 other countries. And illness now costs American business more than $1 trillion a year in lost productivity.

Healthy behaviors, molecular research, and of course, universal health care are all important. But evidence suggests they miss the most vital factor of all: how the social circumstances in which we are born, live and work can get under our skin and disrupt our biology as surely as germs and viruses.

We produced UNNATURAL CAUSES to draw attention to the root causes of health and illness and to help reframe the debate about health in America.


Four Thursdays at 10PM (9PM Central), Starting March 27 on PBS (check local listings here)
MARCH 27: In Sickness and In Wealth (56 min)
APRIL 3: When the Bough Breaks (28 min) and Becoming American (28 min)
APRIL 10: Bad Sugar (28 min) and Place Matters (28 min)
APRIL 17: Collateral Damage (28 min) and Not Just a Paycheck (28 min)

Learn more about the series, "Unnatural Causes", at www.unnaturalcauses.org

March 20, 2008

A New (To Me) Way To Make Rice

It was my turn to make dinner the other night. My husband had requested my special guacamole, so I had my starting point. Since we had some whole wheat tortillas, wraps or burritos of some kind seemed inevitable. In addition to the guacamole, I figured I would make a quick bean-y spread (the original Moosewood Cookbook has a great recipe). But somehow that seemed too simple. I was in a cooking mood, after all. Then it came to me - rice! Spanish rice. I hadn't made any in a long, long time. Long enough that I think I used a can of Campbell's tomato soup the last time. And white rice. I may have been in college.

Continue reading "A New (To Me) Way To Make Rice" »

March 13, 2008

Get your homemade bread fix - easier than ever

If you think making your own bread is too laborious, check out this hot ticket - it's been spreading like wildfire among in-the-know foodies since its recent printing in the New York Times. It might take a while, but the active time is nil for breadmaking. An easy way to impress friends and family...

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours' rising

3 cups all-purpose or bread flour, more for dusting (can substitute a cup or so of Whole wheat flour)
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed. (and you can add sesame seeds which is great!)

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1 1/2-pound loaf.

January 11, 2008

Are your homemade recipes made with Food? (or "Food"?)

Recently, I participated in an email recipe exchange project. The email arrived with two names and corresponding email addresses at the top and some instructions below. They read: "Send a recipe to the first person on the list, then copy the contents of this email, removing the first person's name. Add your name/email below the second person's email/name. Send to 10 friends and expect 36 recipes in your inbox soon."

The instructions also included some detail about the recipe you were to send: "the best type of recipe is the one you can jot down from memory and send immediately."

The promise of more off-the-cuff home cooking was what incented me to participate. After all, who needs more recipes? I have thousands on my bookshelves and even more available at my fingertips via the web. What we all could use are easy, basic approaches to food - things that taste great and you can scribble from memory as quickly as you can gather the ingredients.

Finally, I have to admit, I was curious what my friends (or really, friend's friends) cook. Cooking and food preparation are a very personal thing - with what concoctions are we nourishing ourselves on a weeknight when we need a no-fuss meal?

The answer, if it truly is reflective of the spectrum of american casual cooking, was... sobering.

Continue reading "Are your homemade recipes made with Food? (or "Food"?)" »

January 4, 2008

What MRSA, Bees, and the idea of Sustainability have in common

The past year brought stories about health scares from ecoli to toys made in China, pet food made in China, (...anything made in China...) and then there are some stories which linger, more troubling-ly, and return again and again with increasing concern. Two such stories are those of MRSA, the new antibiotic-resistant bacteria which is now killing more people than AIDS (in the US), and Colony Collapse Disorder - the troublesome problem of bees, necessary for pollination and therefore integral to food production, flying away and not returning.

In his always evocative and eloquent way, Michael Pollan (did I mention, I *heart* Michael Pollan?) discusses these issues and how they're related directly to modern food practices, and the exact definition of sustainability in a tightly wrapped piece in the NY Times magazine. Read it.

September 26, 2007

Cleansing approach and Healthy Eating bootcamp: Scott Ohlgren's 28-Day Cleansing Program

For those of you who consider cleansing, but look at the Master Cleanser as a crazy person's fast, I have an excellent alternative for you. It's called the 28-day cleanse, and it's a comprehensive, clear-headed approach to eating and lifestyle guaranteed to set straight your imbalances, and give your insides a scrub. It was devised by Scott Ohlgren, of http://www.howhealthworks.com - a self-taught but straight talking health guru who is a breath of fresh air: Scott doesn't subscribe to any food "cults" and is not extreme in his beliefs, in fact he's all about a realistic, common-sense approach.

The diet consists of - you guessed it - 28 days of eating a "cleansing" diet. What is that, you say? A diet comprised mostly of fresh (organic when possible) fruits, vegetables, legumes and whole grains - and devoid of processed foods, and most animal products (which can have a congesting effect and tax organ systems while working hard to clean themselves). Practices such as daily juicing (that's vegetable juice), sauna rounds, skin brushing, cardio, and meditation are prescribed as regimens to support the body's elimination process.

I did this cleanse myself earlier this summer - and it changed the way I eat. Even though I'm a seasoned and devoted whole-foods eater, concentrating on just these foods alone opened to me a world of both increased personal vitality and curiosity about vegetables, grains, and legumes I hadn't really incorporated into my diet. Furthermore, it began what will probably be a lifetime juicing regimen: I now make - and look forward to - fresh vegetable juice every morning when I wake up. I've noticed my skin change, my body lighten, and my finicky sinus congestion issues come to a stop. (The cleanse is purported to clear up most digestion and skin issues, as well as the usual suspects of fatigue, congestion, aches, pains, etc...)

Scott's book - of the same name: The 28-Day Cleansing Program - is a fantastic roadmap. In it, he succinctly and clearly covers the regimen, how it works and how it's different than what you're probably eating now, the supportive modalities you can and should undertake, recipes for healthful eating, and then, what I think is the most brilliant part: an example day-by-day schedule for the full 28 day cleanse. Even for the seasoned cleanser, this day-by-day schedule provided an excellent jump start for getting the hang of the regimen.

We've just entered Autumn - seeing that Winter is, in most climates, a building season when our bodies create what they need for warmth and regeneration, Winter is the only season that we should NOT be cleansing. But in Autumn, we have abundant fruit, vegetables, grains, legumes to work from - and this is the last great chance to cleanse our systems and prepare for the hard work of Winter. Furthermore, the 28-day cleanse will give you tools for a lifetime of healthful eating and care-taking of this great machine we all operate: our bodies.

September 13, 2007

The art of hopping on one foot around your kitchen, hungry

Or... why I haven't been around.

Ok, no excuses, but if you must know, the universe threw me a couple curve balls lately. In the past 2 months, I broke my foot (playing soccer in Prospect Park with friends), learned I was pregnant (2 days later), and got kicked out of my apartment into an obscenely expensive rental market in Brooklyn. I've just entered my second trimester (will my appetite please return now?), and I'm in the home stretch of cast-wearing (hopefully only 1-2 more weeks! - I'll never take walking for granted again). And we will move at the end of the month.

The entire experience has been a huge lesson about letting go. When you realize you cannot control the way things unfold, stop fighting. Happiness lies in finding a way to accept reality and work with it toward what you want and what is possible.

In the meantime, I hope you've been mindfully eating in this late-summer cornucopia! There are so many amazing, beautiful, flavor-packing foods busting out of the ground (or falling from trees) right now. And now that I'm emerging from my challenges, I hope to be a more active part of enthusing you about them from this point forward. Onward to fall yumminess!

July 20, 2007

See Me Speak in Brooklyn! (Sunday Evening, July 22)

This Sunday evening, I'll be one of the presenters at the Geek Out Summit : "Indulge your geekiest impulses through interactive sessions with obsessively fascinated individuals"

So, my geeky impulse is (surprise) food. What I'll be discussing, in humored tone, is the chain of events in the last 50 years that lead to the current food industry, where most of our food is produced. It's actually an incredibly fascinating topic that most of us don't know anything about.

The official write up:
From Bombs to Twinkies: The fascinating history of the modern food industry in 15 minutes or less
By Michelle Zassenhaus
Author: www.themindfuleater.com, Wellness Consultant: www.zhauswellness.com

We're just now starting to awake, as a culture, from the 50-year whirlwind that resulted in the industrial food industry - in which most of our food is produced today. But what were the dizzying chain of events that created a thriving market for less-than-a-dollar food products such as twinkies? If the "Omnivore's Dilemma" is on your reading list but it just isn't happening for you, attend this entertaining 15-minute rundown instead.


Important Details:
When: THIS SUNDAY, July 22 2007, 7:30pm
Where: Monkey Town - Williamsburg, Brooklyn NY. RSVP for seats.

Note: the venue, Monkey Town, is an awesome space for audio/visual presentations (which this will be): it's a huge square room with tall ceilings and couches lining the perimeter; the visual portion is projected (huge) onto each wall, and the kind staff serves up drinks and austin-style (and quite delicious) slow food. This is the 3rd event at this space, the others being quite successful. RSVP and arrive early to save your seat.

July 3, 2007

Gut Feeling

Do you really understand your digestive system and how it works? It is, without doubt, the single most important aspect of our physical health. Many diseases and ailments start with a dysfunction in our digestive system. Moreover, it is a very active nerve center - there are more nerve endings in our gut than in our brain! The "butterflies in your stomach" only begin to describe the fascinating dynamic between our emotional and mental states, and our digestive system.

I invite you to take a moment and learn about the "Long Hollow Tube" that is our gut. This article by By Sally Fallon and Mary G. Enig is fascinating and edifying: The Long Hollow Tube: A Primer on the Digestive System

June 28, 2007

2007 Summer Dispatch

As many of you may know, I work as a Wellness + Nutrition Counselor (otherwise known as a Holistic Health Counselor) in Brooklyn, NY. You can learn more about me and my practice, here.

Each season, I send what I call a seasonal dispatch to my email list. Below is the 2007 Summer Dispatch. If you'd like to be on my list, send an email with "subscribe" in the subject to dispatches[at]zhauswellness.com.

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2007 Summer Dispatch Contents:
1. On Site: TheMindfulEater.com
2. It's Summer!
3. Eat this
4. Get your move on
5. Modern sun worship
6. The Artful Eye

Continue reading "2007 Summer Dispatch" »

June 23, 2007

Go See "Sicko"

Photo_062207_006.jpg

Last night Sicko opened in New York, at the Lincoln Square theater. We attended the 11pm showing, where Mr. Moore himself showed up and gave a little impromptu speech. It just so happens that he used to live in that neighborhood and this was his favorite theater, and he had viewed the previous showing and hung out to talk with us. He was enthusiastically received and thoroughly documented via cell phone camera (including mine, above) and delivered some witty remarks and heartfelt thanks for the support – and shared that he had just learned that this opening was one of the highest one-night sales EVER at this theater. Hm.

The movie was excellent and sobering - even for someone like me, who is already well aware of the paradigm shift that's so necessary to change the course we're on regarding health in this country.

Moore focused on the sad stories of a few "covered" patients, including volunteer workers from 9/11, and then turned the attention on healthcare in other countries, which is often abundant, highly focused on preventative measures, efficient, and most of all, free. The shot after shot of bewildered looks on behalf of citizens of canada, the uk, france and even cuba when asked how much they paid for this or that procedure, or how much effort it took to deal with their health was like a continual dagger to the heart, as we can all think of at least one person in our lives who is ill and struggling to figure what will be covered by insurance and how to afford the shortfall.

In contrast to his previous films, Moore didn't have to become an antagonistic nuisance to make his point - the status of our healthcare is so miserable all he needed to do was shed a light on it, show us what all our neighbors are doing, and the facts speak powerfully for themselves.

We desperately need a change in this country: a continual, singular business goal of "maximizing profits" is making us a sick culture in more ways than one. It's time we think about the long-term cost and introduce a bit more humanity into our business culture. And that starts with demands from the citizen/consumer. It starts with changing the laws so lobbying doesn't continue to buy our government. And then it becomes about reforming the privatized healthcare industry. If you know any movement or organization working toward these goals, please post your info here.

Til then - take your parents and go see Sicko.

June 14, 2007

It's 12pm on Saturday. Do you know where your local farmer's market is?

One of the most pleasurable summer weekend activities is to visit your local farmer's market and ogle over the colorful array of fresh fruits, veggies, flowers and other artisan products - and then to go home and prepare something lovely. One thing I've been enjoying lately is asparagus soup - easy to make and very tasty:

Market Fresh "Cream" of Asparagus Soup
The creative addition of oatmeal to this soup gives it a creamy texture without adding any actual cream to the soup at all.

2 leeks, sliced small
2 lbs asparagus
1/4 cup oatmeal
1 cup veggie stock
1 tablespoon olive oil
5 cups water
salt + pepper
juice of 1/2 fresh lemon

1. Boil 2 cups cold water, and add some salt. Lop the tops off the asparagus and boil (blanch) them for 2 minutes, then remove, keeping the cooking water, and wash under cold water. Chop the rest of the asparagus in 1" pieces
2. Saute leeks in olive oil in your soup cooking pot, over medium heat, adding some salt, and allow them to sweat - getting soft but not brown, about 8 minutes.
3. Add all ingredients except the blanched asparagus tips to this pot and bring to a boil. Reduce the heat to a simmer, cover, and let it cook for about 45 minutes, stirring occasionally.
4. Blend the soup: transfer bits at a time to a blender - be sure not to fill the blender more than 1/3 - 1/2 full or it will explode everywhere. Blend bits at a time. This seems like a pain but it's really no big deal.
5. In the last batch, add 1/2 the asparagus tips, and don't blend fully, leave it slightly chunky. Add all the blended soup back to the pot, squirt in lemon juice and season to taste with salt + pepper.
6. Serve in bowls with some asparagus tips on top.

If you want to shop at your farmer's market but aren't sure where to go, let local harvest help you find one.

June 6, 2007

All About Organic, Part 3: "Organic" Meat

Free Range, cage free, grass-fed, certified humane, antibiotic free, pasture-raised, corn-finished, organic, heritage, all-natural... the conversation about food is definitely heating up, and the question "where does our food come from" and its sidekick "what's IN that?" are producing a veritable whirlwind of loaded and confusing vocabulary terms. Unless you're like me and your exciting beach read for the summer is the latest sustainable-food movement tome, you probably don't *really* know what all these terms mean - and who could blame you. People make a lot of money off our confusion. The best thing we can do for our health (and ultimately public health in general) is take a few minutes to educate ourselves about the issues, and then put our money behind the products we deem worthy.

So here is an attempt at breaking down the issues swimming around the meat scene, Part 3 of All About Organic: "Organic" Meat.

Continue reading "All About Organic, Part 3: "Organic" Meat" »

May 31, 2007

Allergies Schmallergies

Are you suffering? Does your head feel like one big itch, your nose a non-stop snot factory, your eyes itchy pools of tear? I know how that feels, and it's no fun. Of course you can take one of the prescription allergy medications, but you can also take some steps to help alleviate the imbalance at the core, and calm your system. Here are a few natural remedies that truly are effective - I've personally used them with great success.

Continue reading "Allergies Schmallergies" »

May 25, 2007

Yoga: Good for Body and Mind

I'm sure ancient Yogis in India would snicker at our attempts to validate through modern science what they've always known about yoga... that it's really good for our bodies and our minds.

Nevertheless... this recent study is interesting: Yoga can help keep depression and anxiety at bay

Synopsis: Researchers at Boston University School of Medicine (BUSM) and McLean Hospital have found that practicing yoga may elevate brain gamma-aminobutyric (GABA) levels, the brain's primary inhibitory neurotransmitter. The findings, which appear in the May issue of the Journal of Alternative and Complementary Medicine, suggest that the practice of yoga be explored as a possible treatment for depression and anxiety, disorders associated with low GABA levels.

Entering the Blogosphere

The MindfulEater is officially entering the blogosphere, as we're now registered on Technorati...
Technorati Profile

The Flavor of the New Food Debate

Christopher Shea, writing in the Columbia Journalism Review, encapsulates, quite brilliantly, the new face of food writing in his article New Grub Street.

In it, he identifies some of the loudest voices in the scene (i.e., everyone's current fav, Michael Pollan), discusses how all news outlets are starting to get a piece of the pie (i.e., the Wall Street Journal, the Economist, Vanity Fair, and the New York Times are all reporting regularly on the food debate), and he starts to tease out some of the issues floating to the surface, such as eating organic or eating local.

He asks important questions just begging to be answered, such as:

"So which is more energy-efficient... a few large farms supplying a network of well-positioned supermarkets, or a new localized network of small farms?"

and

"Are... these debates about the ethics and politics of food largely a pastime of a tiny elite–grist for editors’ dinner parties but of tiny relevance to most consumers, who rush to the nearest market and grab what they need? "

A very interesting read. Find it here.

May 19, 2007

All About Organic, Part 2: Local vs Organic

Last week I began a series all about Organic and why it matters. This week I continue that discussion, folding in another potentially bewildering consideration about our food: Eating Local.

Continue reading "All About Organic, Part 2: Local vs Organic" »

May 11, 2007

All About Organic, Part 1: Why We Should Care

Last week while working my checkout shift at the coop, I often overheard members comment on this or that organic food... rationalizing buying it or not according to its level of harmfulness to our bodies. "Bananas don't need to be organic because you can peel the skins back"... "you can wash grapes off pretty well, I'm not paying the extra cost."

While our own personal health is one of the most compelling reasons to purchase organic products (and therefore avoid pesticides, chemical fertilizers, herbicides and other toxins used to help non-organic food fight off pests and grow marketable qualities), there's a lot more about the "organic" issue to be considered than our personal health. Inspired by this experience, I've devised a multi-part series to clarify some of the issues we hear tossed around, and shed light on some important overlooked details.

This week I'll begin with what "organic" means, and some of the top reasons you should consider buying it. Next week I'll discuss the contention between buying "local" and buying "organic".

Continue reading "All About Organic, Part 1: Why We Should Care" »

April 24, 2007

The source of the [food] matter: The Farm Bill and Why you should care...

For those impassioned by a need for change in our food culture, the conversation is increasingly about agriculture – or, where our food comes from. And you can't discuss that without discussing the Farm Bill, which comes up for re-instatement just about every 5 years - and is up now.

If you think the farm bill has nothing to do with you, you're very wrong. If you want better food choices, reduction of the risk of disease and obesity, truly healthful meals for our children's schools, border issues resolved, and support for developing countries, you best look into it a little. Thankfully Michael Pollan - the ever witty investigative journalist who is increasingly - and heroically in my opinion - a small roar for these issues, has created an enviably succinct overview of exactly how this all ties together, in this past weekend's New York Times Magazine. Please give it a read:
You Are What You Grow

If, after you've read, you want to learn more, check out some of these links:
SustainableAgriculture.net
USDA, 2007 Farm Bill
Farm and Food Project

**SHORTCUT TO ACTION** let your rep know that you want them to actually think and discuss the farm bill, rather than trading their vote for it b/c they think their constituents don't care. Use this super-simple form letter.

March 27, 2007

Making Sprouts

Almost any seed or bean will sprout; some favorites are alfalfa, sunflower, radish, green peas, lentils, garbanzo, mung, and red adzuki beans. This superfood is a breeze to grow at home.

Continue reading "Making Sprouts" »

January 13, 2007

EatWellGuide.org: Your local directory for sustainable food

Excellent online reference for local (USA) "sustainable" restaurants, food stores, farms and the like. Just type in your zip code and get rolling...

Continue reading "EatWellGuide.org: Your local directory for sustainable food" »

January 12, 2007

Rooibos: The Other High Anti-Oxidant Tea

I've recently discovered a tasty, caffeine-free, anti-oxidant rich tea: Rooibos.

Continue reading "Rooibos: The Other High Anti-Oxidant Tea" »

January 11, 2007

Bright Green Japanese Seaweed Salad

For those of you who are wondering why your seaweed salad doesn't look like the one you get at the japanese restaurant... here's why.

Continue reading "Bright Green Japanese Seaweed Salad" »

October 20, 2006

Excellent source for Farm-raised meat

Heritagefoodsusa.com : Order your farm-raised, humanely treated, organic meats, here. About the company:

"Heritage Foods USA was formed in 2001 as the sales and marketing arm for Slow Food USA, a non-profit organization founded by Patrick Martins and dedicated to celebrating regional cuisines and products. The Heritage Turkey Project, which helped double the population of heritage turkeys in the United States and upgraded the Bourbon Red turkey from "rare" to "watch" status on conservation lists, was Heritage Foods USA's first foray into saving American food traditions. In 2004 it became an independent company dedicated to saving not only turkeys but also Native American foods, pigs, sheep, bison, cows, reef-net salmon, chickens and all breeds of food livestock.

Chefs, journalists, the Heritage Advisory Board and consumers have been quick to rally around the idea of preserving the farmers and food traditions of this country. In 2005, over 10,000 heritage turkeys and 1000 rare pigs were raised for sale by Heritage Foods USA. All foods are raised according to strict production protocols and come to buyers with a traceable label that lists all details about the production and processing of the food. Our turkey-cam allows buyers to see their birds live on the farm before they are processed. "

Why we should take Cod Liver Oil

Krispin Sullivan, writer for NewsTarget.com, pretty much sums it all up here in his well-written overview: Cod Liver Oil: the Number One Superfood

August 20, 2006

Diary of a Cleanser – 5 Days on the Spicy Lemonade Diet

May, 2006 - my first cleanse ever. I decided to spend only 5 days on it (in contrast to the 10-40 days suggested by Stanly Burroughs, creator of the cleanse.) I’m glad I did it. Despite the difficulty of being a foodie in a 5-day foodless world, I felt incredible, sharp energy, a sense of lightness I’ve never felt before, and a real sense of slowing down – something I’d prescribe for pretty much anyone I know living in this crazy town. My sinuses cleared up (months later, I still don’t have any issues), I lost a few pounds, and – perhaps most importantly – I truly appreciated how lucky we are to have copious amounts of food at our disposal 24/7. Following is an account of my 5-day journey on the Spicy Lemonade Diet.

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The Big Cleanse: A guide for the Master Cleanser

Here, you’ll find everything you need to know to prepare yourself for a cleanse, execute it confidently and safely, and emerge back into a regular diet.

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On Cleansing

Spring is a time for all sorts of cleaning – the yard, the house, the sock drawer that's full of sock orphans. This year, I decided to explore this concept a little differently – by ‘cleansing’ internally: fasting for health.

If the idea of what is commonly referred to as a “cleanse” or a “fast” is daunting to you, stay with me.