Keep The Epicurean Home Fires Burning

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Like most responsible Americans, I've been stuck indoors for, what seems like, forever. Even though I've practically been chained to my computer, I haven't written a food blog in quite some time.  Like the rest of the world, the food landscape has changed dramatically, over night.

Subject: Waitress | Date: 03/27/2008 | Photographer: Json |
This file is licensed under the Creative Commons Attribution 2.0 Generic license.

For the last few weeks, states with responsible governors have closed nonessential businesses, including dining rooms and bars.  Restaurant fare has been reduced to take-out and/or delivered meals.

Fast food places and other chain restaurants are taking a hit to their bottom line, but they can adapt.  Much of their business was from delivery and drive-thru orders before this happened.  The staff who worked the dining rooms have been laid off, and they're hurting, but the chains themselves, for the most part, will survive.  However, 75% of restaurants in the United States of America are independently owned.

One can eat a burger, box of chicken, or taco anywhere.  Eaters can down such meals in their cars, if they want to, and not sacrifice much of the experience.  Yet, a meal of 28 day aged center cut tenderloin, partially wrapped in smoky bacon, and topped with a demi-glace, served over rustic buttermilk mashed potatoes alongside seasonal vegetables doesn't translate as well as a take-out meal.  Thus, such restaurants are struggling to keep the lights on until this is over, whenever that will be.

The government is offering restaurants and bars loans to get the through the crisis, on the condition that 75% of the loan will be spent on payroll.  Yet, as Chef Tom Colicchio of Top Chef has pointed out, if dining room staff aren't working, the money is needed for; gas, water, electricity, rent, and ingredients; more than payroll.  Thus, the restaurants which need it most aren't qualifying.

Organizations, such as the James Beard Foundation Relief Fund are raising to keep the epicurean home fires burning.  According to their site, "The purpose of the James Beard Foundation Food and Beverage Industry Relief Fund (the “Fund”) is to provide critical financial assistance to small, independent restaurants that, due to the COVID-19 (Coronavirus) national disaster, have an immediate need for funds to pay set operating expenses and keep from going out of business."

While their efforts may indeed payoff, as Eater.com's "There Will Be No Grand Reopening for Restaurants  suggests the new normal may not be the normal w once knew.  "'You may be having dinner with a waiter wearing gloves,' suggested the governor (of California), drawing on previous remarks made by California public health director Dr. Sonia Angell. 'Maybe a face mask, a dinner where the menu is disposable, where the tables, half of the tables in that restaurant no longer appear, where your temperature is checked before you walk into the establishment.'”

Healthy Meals For Man's Best Friend - Guest Post

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Recently, a gentleman named MD Abu Selim, with ByteBest.com, asked if he could write a guest piece on homemade dog food.  It was a different kind of request, to be sure.  I thought about it though, and decided to give it a shot.  I mean, if Rachel Ray can enter the dog food game I can accept a post about it.
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Healthy Meals For Man's Best Friend 

| Subject: James' dog, Harley, as a puppy |
| Date: 12/25/2015 | Photographers: Bonnie Kiester |

If you're a pet lover like me, you've probably searched for recipes for preparing dog food at home.  There are many ready-made brands of dog food on the market, but knowing which ones are healthy can be a tricky business.  Thus, I suggest you feed your dog homemade dog food, so you can be sure that what you're feeding your dog is healthy and nutritious, not to mention cost effective.

There are thousands of recipes for homemade dog food.  Many of them need lots of time to prepare, and are quite complicated to cook.  With this in mind , our kitchens have come with some of the easiest recipes for making homemade dog food.

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The Standard One with Turkey

This is the most popular meal among our dogs.  It's our baseline recipe  and the easiest one to prepare since it utilizes common ingredients which most people already have on hand.  Not only is it easy to prepare, but it's very healthy for your dog’s health.

Ingredients:
Brown rice - 1 and 1/2 cups
Ground Turkey meat - 3 pounds
Peas - 1/2 cup (canned or frozen)
Shredded carrots - 2 pcs
Shredded zucchini - 1 pcs
Olive oil - 1 tablespoon
Baby spinach - 3 cups (chopped)

Directions:
• Take 3 cups of water in a large saucepan and put the 1 ½ cups of brown rice in it. Then cook the rice according to the instruction printed on the packet.
• Take a large stockpot and put the olive oil in it and then heat it. You can use an oven with medium heat to heat the oil. Add the ground turkey to the oil and cook it for 3 -5 minutes until it becomes brown. Make sure that the meat is cooked thoroughly.
• Mix the peas, spinach, carrots, zucchini, cooked turkey and brown rice and heat them again around 3 -5 minutes until the point that the spinach has withered and the blend is warmed enough.
• Finally, cool it and then give it to your dog.

This is the standard healthy meal for your dog with 50% protein (ground turkey and peas), 25% veggies (spinach, carrots, and zucchini), and 25% grains (brown rice).

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Beef & Vegetable Mix Meal

This beef and veggie crockpot version of Delicious Chungah’s recipe works great in a slow cooker.  This recipe is much like the one above, but uses beef for the protein instead of turkey.

Ingredients:
Brown rice - 1 and 1/2 cups
Ground beef - 2 and 1/2 pounds
Peas - 1/2 cup (canned or frozen)
Butternut squash - 1 and 1/2 cups (chopped)
Carrots - 1 and 1/2 cups (chopped)
Kidney beans - 1 (15-ounce) can (drained and rinsed)

Directions:
• Take 3 cups of water in a large saucepan and put the 1 ½ cups of brown rice in it. Then cook the rice according to the instruction printed on the packet.
• Stir the ground beef, carrots, kidney beans, butternut squash, peas with 4 cups of water in a slow cooker
• Cover and cook them in medium heat for 5-6 hours. For quick cooking, you can use high heat for 2-3 hours.
• Mix the rice with the mixer and cook in medium heat for 3-5 minutes.
• Then cool down the mixer.
Your dog meal is ready. Just take it in a bowl and give to your pet.

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Layer Cake Meal

If your dog doesn’t want to eat regular food, then you can try this recipe for her.

Ingredients:
Brown rice - 1 cups
Chicken - 1 kg (minced)
Egg - 1 pc
Apple - 1 pc (medium size)
Peas - ½ cup (canned or frozen)
Carrots - ½ cup (chopped)
Sweet corn - ½ cup

Directions:
• First, heat your oven at 170 degrees.
• Put the carrot, peas and sweet corn in a pot and cook them until softened.
• Peel the apple and cut it into as small pieces as possible.
• Cook the brown rice in a large saucepan following the package.
• Take a cake pan with baking paper.
• Take 1/2 of the minced chicken and place in bottom of the pan.
• Take 2/3 of the veggie and rice mix and put them on top of the chicken base.
• Place rest of the chicken on top of the veggie and rice mix.
• Pop it into the pre-heated oven and cook for 35 minutes.
• Let cool down and give the cake to your dog.

You can feed your dog any one of these meals, or rotate between them to give your pet some variety in their diet.  All of them are healthy and nutritious, so you really can't go wrong.

If you enjoyed this blog, you may like to read about chew proof dog beds here.

Marilyn's Gluten Free Gourmet Cheese Straws

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Before I  begin, I have to disclose a personal bias. I am friends with the daughter of the owner of the baked goods company that makes these snacks. Since the snacks were given to me as a gift, I won't be giving them a star rating.

Marilyn's Gluten Free Gourmet Cheese Straws come in three varieties. I was given  Original and Jalepeno (their spelling) flavors, but they also come in White Cheddar & Chives.

Made from; sharp cheddar cheese, rice flour, tapioca flour, potato starch, sea salt, spices, and a few other ingredients; none of which are, hard to pronounce chemicals or food dyes; each straw is about 3 inches long and it looks like a crinkle cut French fry.

I am typically not a person who seeks out gluten free snacks.  However, I do like snacks that taste good. These straws taste a bit like Goldfish crackers, only more dense. They have a good crunch to them, but are a little dryer than most crackers. I did not mind it though, as I ate them along with a Sam Adams Summer Ale while watching The Four (Go Sharaya!).

The Original flavor had a good sharp cheddar bite to them, and are a little bit spicy in their own right. The Jalepeno adds another level of spice, but they're not so hot that you have to take a drink right away. They have just enough heat to let you know they're there without being overwhelming.

For more info about the straws, and how to order them, you can visit Marilyn's Gluten Free Gourmet Baked Goods.

Happy eating!

Why I Can't Review Fairlife Milk

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Subject: Fairlife Milk | Source: Coca Cola Company's Press Release |

I was drinking a glass of milk yesterday, when I stopped, peered longingly into the glass, and thought, "Man, I wish milk was better for me."  OK, that never happened.  1 8oz cup of mainstream whole cows' milk has 11.03 grams of carbohydrate, 7.9 grams of protein, 276 mg of calcium, and 349 mg of potassium.  See a complete nutritional breakdown here.

Nevertheless, Coca-Cola has launched a new “premium” line of healthier milks, called Fairlife. To make their milk healthier, Coca-Cola separates the milk into five components; water, vitamins & minerals, lactose, protein, and fat; then remixes it into "a rebuilt lactose-free milk," which contains half the sugar and double the protein of the normal product.

I can't review it, because I'm never going to try it.  I'm a full fledged member of middle income America, and in my neck of the woods Fairlife milk is prohibitively expensive. Coming in whole white, fat free white, 2% white, and 2% chocolate, Fairlife milk’s national average price is $4.29 for a 52 oz. bottle. Since there are 128 oz in a gallon, Fairlife milk costs to $10.51 per gallon.

The average price of conventional milk, is $3.50 per gallon (according to Bureau of Labor Statistics).  Lactose intolerant shoppers can find Lactaid (the leading brand of lactose free milk) for $3.38 per half gallon ($6.76 per gallon) at Walmart.

It's not only the high price that keeps me from reviewing this product.  At best, I'd be able to verify Fairlife's claim that their milk tastes like milk, essentially saying nothing.  Besides, I'm not sure how much a lab can do to milk and still call it milk.

Unless someone is severely protein deficient, I see no reason to spend $10.51 per gallon on this milk.


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April 2nd Is National Peanut Butter & Jelly Sandwich Day

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This week every food blogger, and their dog, are publishing recipes and wine pairings for Easter and Passover. In the past, I've done so here, here, and here. I've published the recipes, recommended the right wines, and even addressed the irony of serving ham to mark the resurrection of the King of the Jews. There's no need for me to rehash such topics this year.

Subject: Peanut Butter & Jelly Sandwich | Date: 11/11/2010 | Photographer: Evan-Amos |This work has been released into the public domain by its author, Evan-Amos. This applies worldwide.

This week I'm going to talk about a lesser known observance, since April 2nd is National Peanut Butter & Jelly Sandwich Day. Why Congress chose April 2nd to honor the childhood staple is a bit of a mystery. Nevertheless, the simple little sandwich has become as much a part of American childhood as bicycles, skateboards, and comic books.

While most of us have been aware of peanut butter & jelly sandwiches since being knee high to a grasshopper, the fact is the dish has only been around for 114 years. The first known mention of a peanut butter & jelly sandwich appeared in 1901, in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics, by Julia Davis Chandler:

"For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly for the other."

Perhaps one reason for the popularity of the sandwich lies with the fact that, unlike cookies and cakes, the sandwich delivers a sweet taste while being considered to be relatively healthy.  A basic peanut butter and jelly sandwich consisting of two slices of white bread, 2 tablespoons of peanut butter, and 1 tablespoon of jelly delivers;

• 5.9 grams of fiber (4 from the bread),
• 380 calories, 
• 13.45 grams of protein,
• 19 grams of total fat, 
• 3.72 grams of saturated fat, 
• 8.86 grams of monounsaturated fat,
• 5.33 grams of polyunsaturated fat, 
• 0 milligrams of cholesterol, 
• 45 grams of carbohydrates,
• and 460 milligrams of sodium.

It's a bit high in sodium & fats, granted, but when compared to candy bars & donuts, it's a tasty carb & protein source to fuel an afternoon of cops & robbers.

Normally, I'd post a recipe at this point, but I'd wager that anyone reading this blog has this dish down cold.  In fact, the peanut butter & jelly sandwich is probably the first dish most of us learned to make as children.

That being said, I was at a sports bar, a few years ago, where I had a triple decker deep fried peanut butter and jelly sandwich.  The bread was crunchy and slightly salty from having been fried, the peanut butter became melty and gooey, and the whole sandwich took on a richer tone.  I found a recipe for a one deck version here, which you could modify into the three deck version.  Of course, doing so pretty much negates any of the aforementioned health benefits of the classic version.
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Nuts About Almonds

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Food blogs can be inspired in the strangest of ways.  I was taking a shower and noticed my Head & Shoulders for dry scalp contains almond oil.  Intrigued, I decided to do some research to see if there were any actual advantages to such an oil being in shampoo.  Apparently, according to multiple beauty sites, the protein in almond oil helps cleanse and strengthen hair, and increases its elasticity.

As I paused to consider this idea, I glanced at my desk and spotted the can I keep next to my computer seven days a week.  It's a can of Blue Diamond Smokehouse Almonds.  Being surrounded by the things, I wanted to know more about them.

Almonds, or Prunus dulcis, are actually drupes (fruit containing a pit) rather than nuts.  However, because it's the pit that we eat, we refer to them nuts. As luck would have it, the drupes in question are one of the healthiest foods a person can eat.  In fact, the good people at Nuts.com supplied me with the following graphic outlining the health benefits of almonds.


Subject: Almond Chart | Source: Nuts.com |
Regular readers of this blog know I'm not going to eat something simply because it's good for me.  Since I'm an out of the closet hedonist, a food has to taste good before I can get excited about it, and almonds definitely fit the bill.

Personally, I rely on them as a crunchy salty snack while I struggle to overcome writer's block.  Others use the milk as a lactose free alternative to dairy.  In addition to snacking and drinking, many people use almonds in a variety of desserts, including; Marji Stark's Scandinavian Almond Bars, Averie Sunshine's French Almond Cookie Cake with Apricot Cream Cheese Glaze, Almond Persimmon Cream Cheese Tart from Food52.com, and Annalise's Chocolate Almond Cake.

Not being a big dessert person myself, I prefer to use almonds in savory cooking.  The drupes can be used in a stir fry or to encrust a chicken.  However, in my mind, the most classic savory use for almonds is to put them over trout in Trout Almondine.

The average food snob will tell you, the dish was a 70s food fad and went out of fashion at the same time fondue and venison with cherry sauce left the popular mainstream.  Yet, I see the rich French dish as a classic, and classics never go out of style. 

I dug through my recipes, but couldn't find the Trout Almondine recipe I'd collected a decade ago.  Luckily, I finally found one by Metallica_Band at Food.com, added a note regarding the need for whole butter, and posted it below.

Happy Eating.

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Trout Almondine
by, Metallica_Band at Food.com

Ingredients:

1/3 cup butter (for almonds)

1/2 cup blanched slivered almonds

4 (8 ounce) trout

4 tablespoons butter (for trout)

1 1/2 teaspoons lemon juice

salt & pepper

Directions:
In a small bowl, melt the 1/3 cup butter in a microwave for approximately 30 seconds. Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally. Set almonds aside. Arrange fish in a shallow, 10-inch, heat resistant, baking dish. Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste. Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork. Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated thoroughly.

Note:
You want to use whole butter rather than clarified butter, because some degree of
browning of the milk solids in the butter is desirable.

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Recipe prints as a single pages for your recipe file or refrigerator.

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A Common Dilemma Sees Freezerburns Saying Goodbye As Daym Keeps On Keeping On

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A few months ago, I wrote a blog about Gregory Ng, the self-proclaimed "Frozen Food Master," and host of Freezerburns™. Gregory began his frozen food review vlog in 2008 with a series of, five to ten minute, frozen food reviews. Between the publication of my blog and now, Freezerburns came to an abrupt, and rather dramatic, end.

While reviewing the $2 Kid Cuisine How to Train Your Dragon Chicken Nuggets Meal, Ng snapped under the impression the meal delivered, "breading with a hint of chicken on the inside." With utter disgust plastered across his face, Ng exclaimed, "You know what? I can't do this anymore. This is horrible. We should not be feeding our kids this. We should not be eating this frozen food anymore. I'm done with this." Ripping his microphone from his chest, the "Frozen Food Master" stormed out of the camera's view, and hasn't produced another episode since.


I understand his frustration.  Food critics can easily pass something off as tasting good, without considering what's going into the eater's body, especially kids' bodies.  Not wanting to mislead children, by glorifying junk food, Gregory Ng removed himself from the culinary arena.

Coincidentally, the fast food critic, whom I wrote about in the same blog, recently faced a similar dilemma.  Daym Drops became concerned that kids were watching his reviews and getting the idea a  normal diet consisted entirely of fast food.  Rather than walking away from his show though, Daym has decided to do vegetable themed episodes for kids, beginning with Carrot Talk.


I applaud both men's concern for children's health.  Lord knows, food manufacturers don't seem to give a rip.  When faced with the idea that they may be negatively influencing children, each man took action in his own way.  I respect that.  Personally, I like Daym's educational solution better than walking away.  However, if Gregory Ng felt he couldn't walk the fine line between promoting flavor and considering health, then I respect him for addressing the problem as he thought best.
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Epilogue:
OK, I hear some of you out there calling me a hypocrite.  No, I get it.  I give good reviews to high calorie burgers, steaks, and cheese laden (everything), and I'm applauding two other food critics for being conscious of chlldren's health.

Keep in mind though, I've always maintained that if someone reads my review of a bacon cheeseburger & fries and buys their kids such a meal multiple times per week, then allows those kids to watch TV and play computer games all day, instead of burning energy outside, those kids WILL become obese.  That's not my fault.

Such meals are perfectly fine when consumed as a bi-weekly, or even monthly, treat. In between special trips to their favorite burger stand, kids should be getting; fruits, veggies, dairy products, and whole grains; at home, and burning those calories in fun and/or productive ways.
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Healthhy Seafood Omegas

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I'm hardly what one would call a health driven eater, much to the chagrin of my doctor.  I figure there are enough things I can't do, so I'm going to fully enjoy what I can do, namely, eat & drink.  Nevertheless, not everyone CAN eat whatever they choose, due to allergies and/or other conditions.

One friend of mine MUST avoid dairy, gluten, AND soy.  Recently, she was advised, by her medical professional, to boost her energy level by increasing the Omegas in her diet.

Subject: Fish Market | Date: 12/07/2005 | Photographer: Donar Reiskoffer | This file is licensed under the Creative Commons Attribution 3.0 Unported license.

Doctors call omega-3 and omega-6 fatty acids “essential” fats because the human body needs them for building healthy cells and maintaining healthy brain & nerve function.  Growing evidence also suggests that Omegas help lower the risk of heart disease, type 2 diabetes, Alzheimer’s disease, and age-related brain decline.

Since our bodies can’t produce these fats, we can only glean them from our foods.   Omega-3s come primarily from fatty fish, whereas Omega-6s come from plant oils such as corn oil, soybean oil, and sunflower oil, as well as from nuts & seeds.

In order to provide her with some tasty ways to safely get what she needs, I went through my files, dug out some Omega-3 rich recipes, and altered them to fit her other dietary needs.  For example,  I took the cheese (dairy) out of the fish taco recipe and listed a gluten-free tortilla she can use.  Likewise, in the salmon recipe I replaced the soy sauce with umeboshi vinegar (an Asian vinegar made from pickled Ume Plums), which should offer the same flavor profile.

While not everyone has the same dietary restrictions as my friend, these are still tasty Omega-3 rich recipes.  They may even inspire you to alter your favorite recipes to suit your own needs.

Enjoy. :-)

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Fish Tacos

Red snapper contains 0.31 grams of omega-3 fatty acids in each 100-gram serving.

2 red snapper fillets (about 3/4 lbs. each)
2 garlic cloves, minced
Juice of one lime
2 Tbs. cilantro, chopped
1/4 cup orange juice
1 oz. tequila
1/2 tsp. ground cumin
1/2 tsp. chili powder
Black pepper to taste
1 Tbs. vegetable oil
2 gluten free tortillas (such as Rudi's Gluten-Free Tortillas), warmed
1 cup romaine lettuce, shredded

In a large bowl, combine garlic, lime juice, cilantro, orange juice, tequila, cumin, chili powder and pepper. Place fillets in bowl, toss gently to coat, cover and refrigerate for 30 minutes. Remove fillets from marinade and place in hot oiled skillet. Sear on both sides, about three to five minutes per side. For each taco, place a portion of fish in the center of a warm tortilla. Top with lettuce and choice of salsa.

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Grilled Salmon with Ginger-Orange Mustard Glaze

Every 4 ounces of fresh wild-caught Pacific salmons such as Chinook, coho and sockeye, with naturally deep red flesh, generally provides 1 1/2 grams (1500 milligrams) to 2.3 grams (2300 milligrams) of natural omega-3 fatty acids.

4 (6 oz) salmon fillets (about an 1-inch thick)
1/4 cup fresh orange juice
1/4 cup umeboshi vinegar (instead of soy sauce)
1/4 cup cream sherry (Cream Sherry doesn't have any dairy in it, but it is sweet and dark.)
1/4 cup Dijon mustard
2 tablespoons grated peeled fresh ginger
2 tablespoons honey
green onion fans

Combine first 6 ingredients in a large zip-top plastic bag. Add salmon to bag; seal and marinate in the refrigerator 30 minutes. Remove salmon from bag, reserving marinade.  Prepare grill or broiler by spraying with nonstick cooking spray. Cook 6 minutes each side or until fish flakes easily when tested with a fork; basting frequently with reserved marinade.  Place remaining marinade in a saucepan; bring to a boil. Serve with salmon; garnish with green onion fans.

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Garlic Shrimp

Four ounces of shrimp provides about 350-375 milligrams of omega-3 fatty acids.

3/4 pound of Shrimp, large, raw, peeled, and deveined
3 tablespoons Olive oil
1 1/2 teaspoons Garlic, minced
1/8 teaspoon Crushed red pepper flakes
Dash Salt
Chopped parsley

Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink. Toss in the garlic, crushed pepper, and salt. Remove the skillet from the flame and allow to sit for 4 minutes. Place the pan over medium-low flame and re-heat for about 2 minutes. Garnish with the parsley. Serve warm.

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Recipes print as a single pages for your recipe file or refrigerator.
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November is National Diabetes Month - A Guest Post by Mario Trucillo, PhD

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I'm not a health driven food writer by any means.  I've happily consumed mys share of steaks, cheeses, pâtés, cream sauces, and desserts.  Heck, my last entry sung the praises of a 900 calorie sandwich.

That being said, I am also very community minded.  Thus, when Dr. Mario Trucillo, PhD asked me to repost his blog, in honor of National Diabetes Month, I happily agreed.  I felt it fit this blog since diabetes is a condition which affects 25.8 million people in the United States, including members of my family, and can affect pleasure eaters, like me, down the road.
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Life With Diabetes by, Dr. Mario Trucillo, PhD

November is National Diabetes Month and here at The American Recall Center, we wanted to do our part in helping to raise awareness. Diabetes affects over 25 million people in the United States, or 8.3% of the entire population. Within those 25 million people, over 8 million are undiagnosed, or do not know they are living with diabetes. For diabetes being so widespread, there is a lack of common knowledge about how to recognize diabetes, the different types, and what it takes to manage the disease. There are also potential risks associated with taking diabetes medication, such as Actos, that we are happy to educate this community about. An Actos recall has been issued in France and Germany, while the US issued a black box warning on the drug in 2007.

At The American Recall Center, we want to use National Diabetes Month as a platform to help educate everyone about life with diabetes and what they can do to help. With that idea in mind, we reached out to bloggers from all different walks of diabetic-life and asked them for one thing they would like the world to know about this condition. The infographic below, “Life With Diabetes” describes what they want the world to know. So this November, help us raise diabetes awareness by sharing, posting, adding your own voice, and making diabetes awareness the forefront of the national conversation!

 
Click graphic for larger view.

Special thanks to the participating bloggers (in order from top to bottom):Denise, Rachel, Thomas, Megan, Brooke, Gavin, Kerri, Shelby, and Brian

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Dressing That Summer Salad

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Summer's in full swing.  Now's the time to  hit the Farmers' Market for fresh lettuce, endive, escarole, spinach, kale, cucumbers, onions, scallions, and other produce for summer salads.

When it comes to dressing salads, I'm typically a creamy dressing fan, preferring Ranch or Blue Cheese to top my garden veggies.  For me, the creaminess and additional body of these dressings delivers additional flavor which I just don't taste in thin French, Catalina, or Italian dressings.

That being said, when it's 90 degrees plus outside, thick heavy dressings simply aren't appealing.  Fortunately, I found a couple products, during a recent sale at New Seasons, which allow me to make light, but flavorful, dressings.

Napa Valley Naturals: Raspberry Balsamic Vinegar - This artisan handcrafted combination of Trebbiano wine grapes and red raspberries has been concentrated, fermented, and barrel aged for five years in a series of cherry wood casks in Modena, Italy. The end product is a dark sweet fruity viscous vinegar with a slightly acidic base.  The vinegar's complex raspberry infused flavors are ideal for flavoring fresh tomatoes & mozzarella cheese, poultry, steaks, game meats, delicate fish dishes (as a reduction), ice cream, and, of course, salads.  I payed  $4.99 for this 12.7fl oz. (375ML) bottle of vinegar.

Lucini Delicate Lemon Extra Virgin Olive Oil - This Tuscan oil is made from Italian olives pressed and infused with essential oils from fresh Amalfi lemons. The sweet/tart lemony flavor and velvety texture make this oil perfect for pan-fried fish, grilled vegetables, lox, and light summer salad dressings.   8.5fl oz (250ML) bottles of this oil can be found for between $15.00 - $25.00.

One's initial instinct may be to mix these two products together for a great summer dressing.   If you do that though, I think you'll find that one fruit flavor cancels the other.  Instead, try making the following two dressings.

• Beat together 1 part red wine vinegar in a bowl with salt & pepper (to taste) until the salt dissolves. Then beat in 3 parts Lucini Delicate Lemon Extra Virgin Olive Oil by droplets, whisking constantly. 

• Beat together 1 part red Napa Valley Naturals: Raspberry Balsamic Vinegar in a bowl with salt & pepper (to taste) until the salt dissolves. Then beat in 3 parts Extra Virgin Olive Oil by droplets, whisking constantly. 

Of course, there are  dozens of other flavored oils & vinegars you can experiment with to brighten your summer salads.  Cuisine Perel's Blood Orange Vinegar is another fantastic option.   Play with ingredients like this and let me know what summer dressing you come up with.
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Bonus Salad Tip:

Those of you who follow me on Facebook & Twitter already saw this tip.

If you're hosting a 4th of July cook out, or other summer time party, to keep salad greens crisp, leave the dressing on the side and let your guests dress their salad themselves.
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7 Craziest Fad Diets - Guest Post by Virginia Cunningham

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This week I have the privilege of hosting another guest writer.  Health advocate and freelance writer, Virginia Cunningham, comes to us with warnings about seven crazy, and potentially harmful, weight loss schemes.  Where was she when I started SENSA?  Ah well.

Virginia Cunningham is a freelance writer from the Los Angeles area whose writing specializes in healthy cooking, vegan/vegetarianism and holistic medicine. Whenever she starts a diet, she always makes sure that her body gets the essential vitamins and nutrients.

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7 Craziest Fad Diets

Fad diets come and go every year and most people who hear about them write them off immediately, assuming they’re pretty much as crazy as they sound; however, some fad diets seem to stick around.

Why these fads seem to be popular or talked about year after year is really a mystery, though when it comes to losing weight, a lot of people are willing to try anything-- even something as crazy as one of these seven diet diets.

1. The Baby Food Diet

The baby food diet seems to be pretty popular with celebrities, especially ones with kids. The idea is to replace one meal per day with baby food, which is very low in calories.

The problem is that many people only eat baby food on the diet, and it’s pretty difficult to get the proper nutrition adults need from baby food – at least without eating 100 jars of it.

Image Courtesy of Flickr

2. The Sleeping Diet

The sleeping diet is pretty much what it sounds like – a diet that suggests you spend time sleeping, instead of eating. While there’s some science behind getting enough sleep, and many healthcare professionals believe a lack of sleep is part of the obesity epidemic, sleeping more than your body needs just to avoid eating really doesn’t make any sense at all.

It’s also likely that you’ll overeat at a certain point as well.

3. The Tapeworm Diet

The tapeworm diet is perhaps the worst diet fad in history. It’s simple: swallow a tapeworm. The tapeworm itself won’t allow your body to absorb calories and process the food you eat properly.

Of course, there are some serious side effects – death being the most severe one. At the very least, you’ll end up with some severe nutritional deficiencies.

4. The Cookie Diet

Sure, the cookie diet sounds pretty great. After all, who doesn’t love cookies? The idea behind the cookie diet is that you can eat about six per day, along with a very small meal.

The problem with the diet is that it’s basically a starvation diet (since most people eat less than 1,000 calories on the cookie diet). It might work, but you can’t keep it up long-term, and you’ll be cutting a lot of necessary things from your diet, such as protein, amino acids and a whole host of vitamins and minerals.

Although cookies might be tasty, you may have a better chance of losing weight by including weight management bars that are specifically targeted to reduce cravings.

5. The Martini Diet

Similar to the cookie diet, the martini diet really doesn’t have anything to do with the cocktail. What the “martini” is referring to is how much food you can eat – only as much as can fit in a martini glass (about three ounces).

The martini diet lets you eat whatever you want, but portions are so small, it’s pretty difficult to stick to. You’ll also likely end up hungrier and breaking your diet by eating high-fat and high-sugar foods.

6. The Cotton Ball Diet

If you were to follow the cotton ball diet, you’d be eating cotton balls as an appetizer. That’s because the cotton ball diet suggests filling your stomach with cotton balls before you eat a real meal so you’ll feel full faster.

Sure, it makes sense to fill your stomach with something lightweight and low in fat like vegetables or a salad, but cotton balls? Keep the cotton balls in the bathroom – they can damage your digestive tract, and it’s not highly recommended to put them in your mouth in the first place.

Image Courtesy of Wikimedia Commons

7. The Cabbage Soup Diet

The cabbage soup diet is a low-calorie diet that allows you to eat two bowls of low-fat cabbage soup and a very short list of fruits, vegetables, skim milk and lean meat. The cabbage soup diet is somewhat effective as it fills you up with foods that are fiber rich and high in water, making you feel full before you can eat a lot of calories.

While the diet is relatively effective and usually not deemed to be unsafe because it’s only meant to be done in one week intervals, problems arise when people try to maintain the diet for more than one week because of nutritional deficiencies.

You’ll also gain the weight back as soon as you start eating normally. The cabbage soup diet might work if you need to lose three pounds for that wedding dress, but it won’t work for long-term weight loss.

How many times have you heard that a healthy diet and sensible exercise plan are the only true paths to weight loss? As little fun as those things are – it’s true – that’s why you keep hearing it.

If you need to lose weight, fad diets aren’t the answer. A healthy diet and exercise plan that allows you to lose between one and two pounds per week is all you need-- unless you’re being monitored by a doctor.
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Eating Healthy on Your Vacation: The Healthy Diner - A Guest Post By Cole Millen

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Every so often I turn this blog over to a guest writer who's written a particularly powerful and/or constructive piece about food, but who doesn't have a forum of their own.  This time I welcome travel and food enthusiast Cole Millen.

Cole Millen is an avid traveler and foodie who never forgets that life's best memories are made through real life apprehension of legitimate "experiences." Some people plan a trip to "get away," while others realize benefit of adding something greater to their current repertoire of knowledge, thought and emotion. Through my writings, I hope to influence the earlier, and connect with the latter.  

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Eating Healthy on Your Vacation: The Healthy Diner 

You're vacation is now in full swing. You've successfully navigated the diet pitfalls of both the airport and your first night or two at the hotel. Maybe you didn't eat out much the first night, or even the first day, but it is your vacation. Eventually, you will probably eat out. If you do it right, eating out doesn't have to be a diet buster. Simply keep a few reminders in the back of your head. 

Choose the right restaurant 

The biggest decision you can make to save your diet is choosing a location that won't do everything possible to bust you. Choose a restaurant that will be offering the healthiest possible options. Usually, authentic, ethnic Mediterranean cuisine is your best choice. Greek and Indian style places tend to offer flavorful and naturally healthier menus. Fish and seafood places are also good choices, but they have plenty of dangers as well, including obscene amounts of butter and fried options. Avoid classic American menus at all costs, such as burger-joints and anything that offers fried foods as its main choices.  

Doing a little research and planning out your meals prior to your departure can go a long way. On a recent trip I was researching for healthy hotels and stumbled upon a great site that listed reviews for hotels in Las Vegas not only regarding the amenities offered, but also for the surrounding restaurants in the area. These reviews were extremely helpful and led to me not only booking a great hotel with a complete fitness center, but also being able to find the most nutritious and delicious restaurants in the area for my vacation. Needless to say, with this preparation I was able to have a great time and maintain my healthy lifestyle.  

Eat before eating 

Many dieters feel guilty about going out to eat. Some will delay going out. They will end up going long hours without eating anything, and by the time they do get to the restaurant they are starving. Don't wait until you're starving half to death to eat out. Be proactive. Eat a small healthy snack, such as piece of fruit, some whole-grain crackers or a yogurt, less than thirty minutes before you leave for the restaurant. This will curb your initial craving and help you avoid the first two diet bombs at the restaurant: bread and appetizers.  

Sometimes the bread is unavoidable. It's just a part o the meal they give you by default. Restaurants are, however, increasingly asking customers if they would like bread. Just say no. The bread served is usually unhealthy white or french bread, although some restaurants do serve whole-grain breads or breads with oats and seeds. You can ask for healthy breads or just skip it altogether. 

That brings us to appetizers, the ultimate doomsday weapon in the diet-killing arsenal. Appetizers are perhaps the worst enemy you have yet faced on this journey. With few exceptions, appetizers are carb and fat loaded monsters that emphasize fried foods. Many have nearly as many calories in them as a full entree. If you have properly prepared by eating before eating you will have little trouble saying no to appetizers. 

Select your meal with care 

Choosing your entree is equally important. You can fall back on most traditional diet wisdom here. Aim for lean meats such as chicken or fish that are baked or grilled instead of fried. If ordering pasta, ask if they can prepare it with whole-grain noodles, and choose red or pesto sauces instead of cream or white sauces. A salad can be a great addition. Be sure to ask for the dressing on the side so that you can control the amount. Most restaurants smother their salads in an inordinate amount of dressing. 

Smart diners will ultimately find themselves having a great time on vacation without having to sacrifice their healthy lifestyle. 

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Buying Seafood

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A few years ago I wrote a piece on the fraudulent mislabeling of seafood, and how it was endangering people's health.  What dropped my jaw recently, is the idea that even when we know which species we're buying, we may still be buying substances that could make us sick.

Reportedly, 86% of America's seafood is imported, half of which is  raised on factory farms.  89% of these farm factory imports come from Asian countries.  This would be fine, except for the fact that much of what's being imported from these don't meet American health standards.  Unfortunately, the FDA's testing procedures haven't caught up to the times, which still require testing of only 2% of seafood imports per year.

Below are just a few frightening examples of what's coming through customs, according to a (10/23/12) article from The Business Insider.

• Tilapia in China's fish farms, are fed pig and goose manure — even though it contains salmonella and makes the Tilapia "more susceptible to disease." 

• In Vietnam, farmed shrimp bound for the US market are kept fresh with heaps of ice made from tap water that teems with pathogenic bacteria.  

• Bloomberg also notes that at the same company "there’s trash on the floor, and flies crawl over baskets of processed shrimp stacked in an unchilled room." 

• In May, ABC News bought 30 samples of imported farmed shrimp from across the country and had them tested for antibiotic traces. The result: Three of the samples contained detectable levels of antibiotics unapproved for use in the US. 

• According to a recent study by the Centers for Disease Control and Prevention, a quarter of the food-borne illness outbreaks caused by imported food from 2005 to 2010 involved seafood — more than any other food commodity.

So, what can you do to protect yourself and your family?  The best thing you can do is to eat seafood from clean sustainable sources.  In a nutshell, fish & shellfish harvested from clean sustainable sources will be healthier when alive, thus will be healthier for us when we consume them.

Then the question becomes, how does a buyer know which seafood is sustainable?  Well, there are a few ways.  Like I said a few years ago, find a grocer you trust.  I can't stress this enough.  Any TV commercial can make any store chain seem like part of your family, but do your research.

Has your store made a public commitment to  using only sustainable seafood the way Costco, Safeway, & Whole Foods have?  If not, does your store at least promote sustainable seafood by clearly labeling your choices with a color code such as the following seafood quality & sustainability key, used by The Blue Ocean Institute?

Seafood Quality & Sustainability Key:

These fish contain levels of mercury or PCBs that may pose a health risk to adults and children. Please refer to http://www.edf.org/seafood for more details.

Species has a combination of problems such as overfishing, high by catch, and poor management; or farming methods have serious environmental impacts.

Some problems exist with this species' status or catch/farming methods, or information is insufficient for evaluating.

Species is relatively abundant, and fishing/farming methods cause little damage to habitat and other wildlife.

A fishery targeting this species has been certified as sustainable and well managed to the Marine Stewardship Council's environmental standard. Learn more at http://www.msc.org.

My favorite specialty grocer labels their seafood with a similar color-based system (I think they combined the green and blue categories into a single green category).  Yes, occasionally they sell seafood from the unsustainable red category, but those few items are always labeled with a BIG RED DANGER CARD, so buyers know exactly what they're getting and where it's coming from.

My general discount grocer doesn't use such a system.  Thus, I've been known to buy my freezables, potato chips, V8, etc..., at my general discount grocer a stop by my favorite specialty grocer to pick up wild Alaskan Coho Salmon filets for that night's dinner.  Yes, the fish costs more, sometimes 4 times more, that way.  However, buying seafood at such conscientious stores gives me the peace of mind which comes with knowing what I'm buying & putting into my body.

Now, if reality requires you to do all your shopping at a general discount grocer, where low price is THE bottom line, there are still some things you can do to arm yourself. Greenpeace published this 52 page pdf ranking the top 20 national grocers based on the strength and responsible implementation of their seafood policy.

On page 7, I was surprised to find Safeway ranked, above Whole Foods, as #1.  I was also surprised to see Trader Joe's, Costco (even with their aforementioned pledge), and Kroger (locally Fred Meyer's) ranked relatively low while Target, of all places, was ranked 5th.

 Of course, these rankings tell shoppers nothing about local chains such as WinCo, Albertsons, etc... If you find Safeway to be on the spendy side, and you frequent a local grocer, you can still prepare to make an informed purchase.   Many environmental watch dog groups, such as Monterey Bay Aquarium's Seafood Watch, publish and distribute free seafood sustainability charts, like the one below, to consumers and restauranteurs.

BEST CHOICES			GOOD ALTERNATIVES		AVOID
	Abalone (U.S. Farmed) Arctic Char (U.S., Canada, Norway, Iceland; Farmed in Recirculating Systems) Barramundi (U.S. Farmed in Fully Recirculating Systems) Capelin (Iceland, Wild-caught) Catfish (U.S. Farmed) Clams (Worldwide, Farmed) Clams, Softshell/Steamers (U.S. Atlantic, Wild-caught) Cobia (U.S. Farmed) Cod, Atlantic (Hook-and-line from Iceland and Northeast Arctic (by Norway, Russia)) Cod, Pacific (U.S. Bottom Longline, Jig and Trap) Crab, Dungeness (California, Oregon and Washington, Trap) Crab, Kona (Australia, Wild-caught) Crab, Stone (U.S. Atlantic, U.S. Gulf of Mexico, Trap) Crawfish/Crayfish (U.S. Farmed) Croaker, Atlantic (U.S. Non-trawl)		Barramundi (Australia, Farmed in Fully Recirculating Systems) Basa (Imported, Farmed) Black Drum (Trotline from U.S. Gulf of Mexico) Black Sea Bass (U.S. Mid-Atlantic, Wild-caught) Bluefish (U.S. Atlantic, Wild-caught) Bluenose (Southern Pacific, Wild-caught) Capelin (Canada, Wild-caught) Caviar, Sturgeon (U.S. Farmed) Clams, Atlantic Surf (U.S. Atlantic, Wild-caught) Clams, Hard (U.S. Atlantic, Wild-caught) Clams, Ocean Quahog (U.S. Atlantic, Wild-caught) Cod, Atlantic (Bottom Gillnet, Bottom Longline, Bottom Trawl & Danish Seine from Iceland & Northeast Arctic) Cod, Atlantic (Hook & line from U.S. Gulf of Maine)		Barramundi (Imported, Farmed in Open Systems) Caviar, Paddlefish (U.S. Wild-caught) Caviar, Sturgeon (Imported, Wild-caught) Chilean Seabass (Southern Ocean, Wild-caught) Cobia (Imported, Farmed) Cod, Atlantic (Trawl-caught from Canadian and U.S. Atlantic) Cod, Pacific (Imported, Wild-caught) Conch, Queen (Worldwide, Wild-caught) Corvina, Gulf (Gulf of California, Wild-caught) Crab, King (Russia, Trap) Crawfish/Crayfish (Imported, Farmed) Dab, Common (Danish Seine from Iceland) Dogfish, Spiny (Wild-caught from Canadian Atlantic and U.S.) Eel, Freshwater (Worldwide, Farmed)

These columns are longer than what is shown here, but you can download a COMPLETE printable PDF version of the Seafood Buyer's Guide from Monterey Bay Aquarium's Seafood Watch.

Even stores that don't label health & sustainability  levels, must, by law, label the species and source (Tuna, Skipjack [Worldwide, Troll/Pole]).  Therefore, once you have your printed copy, it's perfectly fine to take it shopping to remind yourself which products are from healthy sustainable sources by matching the species and source from the product in the counter tot the appropriate column on the chart.   Assuming they label their products honestly, you should be able to make a healthy well informed purchase.
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Celebrate National Hot Pastrami Sandwich Day - 01/14/13

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According to Dictionary.com, Pastrami is defined as
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pas·tra·mi

[puh-strah-mee] 

noun

a brisket of beef that has been cured in a mixture of garlic, peppercorns, sugar, coriander seeds, etc., then smoked before cooking.

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This is a good definition, as far as it goes.  Most serious eaters will tell you though, that what gives Pastrami its signature flavor, in addition to the spices & smoke, is the 1/8 of an inch to 1/4 of an inch layer of fat running through the meat.

Yes, there are low fat Chicken & Turkey Pastramis, which are OK alternatives for the health & weight conscious among us.  Still, they're not quite the same as the fatty spicy salty kosher Beef treat.  Thus, instead of trying to work a low fat version into my diet, on the 14th, I plan to fully satisfy myself by splurging one time on the real McCoy.

Interestingly enough, Pastrami probably wasn't originally a cut of beef at all.  Many historians believe the first Pastrami was produced around 1200 A.D., in Turkey, as a brined pork product, seasoned with cloves, allspice, mustard, and paprika. As the Ottoman Empire expanded from Turkey, and the Middle East, into Europe, Pastrami was discovered by the Jews who substituted beef for pork in order to adhere to kosher dietary laws.

Beef Pastrami became popular in European regions with large Jewish populations, such as Romania and Armenia.  During this time, the meat could be found in such kosher dishes as Pastrami Knishes, Celery Root Latkes, etc...  Fast forward a few hundred years, and Pastrami eventually arrived with Jewish immigrants in New York City, where it became a popular, almost city symbolic, meat.

There are basically two kinds of Beef Pastrami, dry cured & wet cured.  Wet Cured Pastrami is immersed in, or more commonly coated with, a spiced brine, and the meat is smoked for a few hours, or a day, then is injected with liquid smoke before resting.  This method is easiest for mass production, but reportedly lacks depth of flavor.

Dry cured Pastrami is generally thought of as the superior of the two types, because dry curing draws moisture from the meat, intensifying the flavors of the spices & smoke.  Essentially, the meat is rubbed multiple times over the course of days, or weeks, with a spice blend.  Then the Pastrami is slow smoked with hot smoke.

You can find complete directions on how to dry cure your own Pastrami here.  Personally though, I'm probably never going to use, or be able to store, a brisket's worth of Pastrami, unless I'm giving the stuff away as gifts.  Thus, for my money, I'd rather find a grocer, or restauranteur, I trust, and partake of the artisan crafted goods.

For reasons largely unknown, January 14th  is  National Hot Pastrami Sandwich Day.  As I said I plan to go off my diet a bit and treat myself to celebrate.  Below are a few recipes which I may pick from to do just that.

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"Anytime a person goes into a delicatessen and orders a Pastrami on white bread, somewhere a Jew dies." ~ Milton Berle

Hot Pastrami Sandwiches
Makes 8 sandwiches.

Ingredients

• 2 lbs cooked and thinly sliced Beef Pastrami
• 8 slices Havarti Cheese
• Coarse ground mustard
• 16 long thin dill pickle slices
• 1 thinly sliced large red onion 
• 16 slices artisan rye bread
• 1 cup beef broth (I recommend using the lowest sodium broth you can find/make, since the Pastrami already contains PLENTY of salt.)
• Butter, at room temperature

Preparation
Simmer pastrami in broth until the meat is hot. Divide the meat into 4 ounces for every 2 slices of bread.  Spread the mustard onto one side of each of the slices of rye bread, and cover mustard with equal piles of meat. Add cheese, pickles, and onions.  Close the sandwiches.

Heat your griddle or skillet over medium heat.  Liberally butter the outside of the sandwiches, place the sandwiches in the skillet, and cook for several minutes until browned.  Flip the sandwiches to allow the other side to cook.  Once both sides are browned, remove the sandwiches from the skillet or griddle.  Serve warm, with chips if desired.

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Rachel Sandwich
The Rachel is essentially a Reuben with Cole Slaw instead of Sauerkraut, and Pastrami instead of Corned Beef.

Ingredients

• 2 slices rye bread
• 2 tablespoons Thousand Island Dressing
• 2 thin slices Swiss Cheese
• 1/4 cup creamy Cole Slaw (Your favorite deli Cole Slaw is fine, or you can use the recipe below.)
• 4-5 ounces thinly sliced Pastrami
• Butter, at room temperature

Preparation
With a butter knife, spread the Thousand Island Dressing onto one side of each of the slices of rye bread.  Place one slice of the Swiss Cheese over the Thousand Island Dressing on each of the slices of rye bread.  On one slice of bread, spoon the Cole Slaw over the Swiss Cheese, forming a nice mound evenly over the cheese.  Top the Cole Slaw with the Pastrami.  Close the sandwich.

Again, heat your griddle or skillet over medium heat.  Liberally butter the outside of the sandwich, place the sandwich in the skillet, and cook for several minutes until browned.  Carefully flip the sandwich to allow the other side to cook.  Once both sides are browned, remove the sandwich from the skillet or griddle and place on a cutting board or your work surface.

The gushing Cole Slaw makes this sandwich a bit trickier to cut & serve than its predecessor above, so use the sharp, preferably serrated, knife, and carefully slice the sandwich in half.  Apply gentle pressure when slicing to keep the filling within the two slices of bread.  Transfer to a plate, serve, and eat.

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Reduced Fat Spicy Creamy Cole Slaw
This Cole Slaw is one I found at Yummly.com, and I reduced the sugar & fat just a tad for inclusion on the Rachel, which already features sweet Thousand Island Dressing and fatty Pastrami.

Ingredients

Dressing 1 cup low-fat mayonnaise 1 tbsp sugar 1/2 tsp salt 1/2 tsp pepper 1/2 tsp celery seed 1/2 tsp garlic powder 1/2 tsp onion powder 2 tbsp cider vinegar

Slaw Mix 3 cups finely shredded green cabbage 1 cup finely shredded red cabbage 1 cup finely shredded carrot 1/4 cup raisins (for sweetness to replace some of the sugar I cut from the dressing)

Preparation
In a large bowl, mix low-fst the mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar together until the dressing is well blended & smooth. Toss slaw mix with dressing to coat. Chill at least 1 hour before serving, or spreading onto your Rachel.

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Of course, these are just a couple classic variations of the Hot Pastrami Sandwich you can enjoy on the 14th.  Feel free to experiment with cheeses, peppers, other veggies, sauces, and breads to celebrate the day in your own way too.  Just no Ketchup or white bread please.

Sandwich recipes print as pages 3 & 4 for your refrigerator or recipe file.
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5 Reasons to Eat Local - A Guest Post By Dana Viktor

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Somebody once stated, "they‘d rather be lucky than good any day.” I‘ve applied this bit of wisdom to poker on more than one occasion, but recently I‘ve learned it applies to blogging as well. Not 24 hours after I posted my blog on organically grow/produced foods, in which I concluded that eating farm fresh foods is what’s actually important, Dana Viktor sent me this guest piece, which serves as the perfect follow up.

Dana Viktor is the senior researcher and writer for duedatecalculator.org. Her most recent accomplishments include graduating from Ohio State University with a degree in communications and sociology. Her current focus for the site involves pregnant women.
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5 Reasons to Eat Local, by Dana Viktor

The local foods movement has grown in the last several years, as more and more people are looking to eat healthy food and to be more responsible global citizens by reducing their consumption of natural resources. If you still aren't sure what this movement is all about, consider these 5 reasons to eat more locally sourced food as a means of eating healthier and choosing a more environmentally friendly lifestyle:

Fresh Food
When your food is grown locally, it does not need to be infused with preservatives to keep it from going bad too quickly -- or with artificial colors or flavors to mask its lack of freshness. Food that is locally grown can be produced without all these chemicals, ensuring that you are getting a fresher, healthier product.

Food Grown in Season
If you live in Wisconsin, you shouldn't be able to buy strawberries in December. If you don't know why that is, chances are you have been buying your produce from a large chain grocery store where the produce is shipped in from around the world.

When food is made available out of season, it is either shipped in from half way across the globe where it can be grown, using a vast amount of natural resources for packaging and transportation, or it is grown using artificial methods like chemicals. Neither are good for you or the environment.

Relationship with the Farmer
When you purchase your food from local sources, you have the opportunity to develop a relationship with the farmer who grows it. You can either purchase your produce directly from the farmer at local markets, or you can take the time to visit the farmer to get to know about the facilities and methods used to grow the food.

Either way, forming relationships with local farmers helps you to ensure that your food comes from a reliable source, and that it is grown in a healthy and environmentally responsible manner.

Stronger Local Economy
Why buy from Guatemala what you can buy from across town? When you buy your food from local sources, you are supporting jobs in your local economy. You are supporting the farmer who grows it, the workers who harvest it and prepare it for sale, the vendors who manage the markets where the food is grown, and so on.

If you were to purchase that same produce from Guatemala -- or any other place where your food is grown -- you would be investing in jobs and the economy in those communities instead of your own.

Fewer Resources
When you buy food from other states and other countries, it doesn't magically teleport itself to your table. It has to be packaged for freshness and shipped to your local markets. Every step of that process consumes natural resources such as trees for packaging (or worse, chemicals), coal for energy, and gas for transportation -- to name only a few.

Buying foods locally reduces the need for many steps in this process, helping to reduce the number of resources that are consumed. The fewer resources are consumed, the better the health of our environment.

Eating local is not just a trendy thing to do. It helps you to eat healthier food, to support your local economy and farmers, and to reduce your consumption of natural resources. Not only are you making a good choice for your body, but you're also making a good choice for the environment.

Do you buy your foods local when you can? Tell us why you started buying local in the comments!
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