From the monthly archives: January 2009
There has been a lot of criticism heaved onto China, rightly so, over the use of melamine in foods. Perhaps we should save more of that outrage for closer to home. Three days ago, the Institute for Agriculture and Trade Policy published their findings in association with the Environmental Health Journal study:
Mercury was [...]
Continue Reading →Even as a bitter cold front is keeping the temperature in the single digits, I am thinking about warmer days. You see, this is the time of year that seed catalogs arrive and I spend winter nights huddled under a comforter, gazing at jewel-toned heirloom vegetables, ordering seeds, and counting the days until the [...]
Continue Reading →This delicious wintry salad/slaw was concocted by committee – myself, Dorothy Mullen and Cynthia Mutterperl – a couple of Sundays ago. We were all in Dor’s kitchen on a very snowy Sunday for her monthly Suppers dinner. Usually there is a larger group, but Cindy and I were the only silly [...]
Continue Reading →With each of the recent salmonella outbreaks, I seem to develop a mysterious, if wholly unfounded, distaste for the culprit in all its manifestations. When it was spinach, I switched my salad to Caesar and stocked up on romaine. Then with tomatoes, I let my sandwiches suffice with crunchy cucumber instead. Despite the guidelines [...]
Continue Reading →Stress… it’s something we deal with on a daily basis. Some of us take it all in stride, others let it build up to the breaking point.
When we experience stress too often, our autonomic nervous system rarely has a chance to activate the relaxation response. This can eventually lead to physical [...]
Continue Reading →Ever since reading the novel Dandelion Wine in grade school, I’ve been rather curious about the culinary history of this common garden plant. Many consider it a weed, others think it has magical seeds that grant wishes when blown, however, what few realize is that it has been a medicinal healing plant for centuries.
Some like [...]
Continue Reading →Black, green, white, and oolong teas all come from the same plant known as Camellia Sinensis.
The more processing the leaves of the plant undergo, the darker they will turn. (Green and white being steamed quickly, black and oolong being dried and fermented.)
Regardless of the processing method, brewed tea not [...]
Continue Reading →The Center for Food Safety (CFS) “is a non-profit public interest and environmental advocacy membership organization established in 1997 by its sister organization, International Center for Technology Assessment, for the purpose of challenging harmful food production technologies and promoting sustainable alternatives.” CFS has several campaigns going to help educate us about [...]
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