Trash Talk - Deck the halls – and think green!

Trash Talk – Deck the halls – and think green!

December 12, 2012
Becky Tweedy, Assistant to the President

Gift Suggestion – gift cards, concert tickets, restaurant certificates, and movie vouchers -all great alternatives to heavily packaged and wrapped presents. And, if
purchased online, you not only save packaging waste, you also reduce time waste & stress associated with crowds & traffic!
LED lights – they are more expensive, but when you replace your existing lights with LED the (usage) savings is tremendous, and they last a long, long, long time!!
Ribbons, bows & wrap – if 40% of US households reduced holiday paper consumption by just 2 sheets this year, the savings could ‘gift wrap’ Manhattan Island….
Think about it!
Will you take a small step to help?

Source: The Green Book

Trash Talk – Deck the halls – and think green!

December 12, 2012
Becky Tweedy, Assistant to the President

Gift Suggestion – gift cards, concert tickets, restaurant certificates, and movie vouchers -all great alternatives to heavily packaged and wrapped presents. And, if
purchased online, you not only save packaging waste, you also reduce time waste & stress associated with crowds & traffic!
LED lights – they are more expensive, but when you replace your existing lights with LED the (usage) savings is tremendous, and they last a long, long, long time!!
Ribbons, bows & wrap – if 40% of US households reduced holiday paper consumption by just 2 sheets this year, the savings could ‘gift wrap’ Manhattan Island….
Think about it!
Will you take a small step to help?

Source: The Green Book

Thoughts on “The rise of the new food culture”

December 12, 2012
Denise Simmons, Corporate Chef

I wish I were better able to express myself in writing.  I sit in front of the computer to pen my ‘In
the Kitchen’ blog every two weeks and my mind goes blank.  I do have ideas about what I want to say, but
feel like I get ‘performance anxiety’ about how to write it.  Then I come across an article, such as the
one below, that says all I want to say, in a way everyone can understand &
appreciate.  Maybe one day I’ll be able
to do so, but in the mean time, I’m glad there are authors like Scott
Mowbray
, Editor, Cooking Light , to say it for me.  He says it
brilliantly,  and I have highlighted a
couple passages that really spoke to me.

The Rise of the New Food Culture
Posted: 12/10/2012 9:50 am

So gassy are the arguments
about our food system and its effect on life and health in America — arguments
that hop from obesity to Type 2 diabetes to GMOs to food deserts to e coli to
high fructose corn syrup — that it’s easy to miss a heartening truth, one we
can be thankful for in this season of eating. The truth is that America is in the middle of inventing a
new food culture, and no one, not the foodies nor the food activists nor the
Grocery Manufacturers Association of America, can predict how powerful a force
for change it may be. This food culture, spreading across the land like
the bloom on a soft-ripened cheese, has the power to cure a lot of what ails
us. Deep cultural change is the one force that can overcome generations of
political and market inertia that have led to our overweight condition. A taste
for better food could lift us from the adolescent excesses of our 20th century
eating habits — and begin to reduce the obesity that has been the result.

American food culture in
the last century swallowed the factory-to-table promise whole, a promise that
seemed validated by the triumphs of nutrition science: Diet was perfectible for
the shiny, fast-paced life that was God’s destiny for Americans. Daily we would
rise to vitamin-enriched spongy white breads and toaster pastries and powdered
breakfast drinks; we would lunch on mass-manufactured hamburgers; we would
snack on Hostess Twinkies; dine on huge steaks. We would replace water with
soda, and make our beer taste like water. We would conquer the world on this
high-octane fuel, in vast portions for our growing bodies. The anonymous food
scientist was the de facto head chef of the nation. None of the factory foods,
taken alone, was or is bad; taken together, though, and dominating our diet:
That turned out to be a different story.

The perfectible diet
revealed its fatal flaws when chronic disease rates (first heart disease, much
more recently Type 2 diabetes) rocketed and were linked as early as the 1950s
to the supersized, supercharged, supersalted, superfatted foods we loved. But
we would also awaken, slowly, to the limitations — in variety and in taste —
of the food we ate. Newly prosperous Americans traveled and encountered deep
food cultures abroad, in Europe, India, and Southeast Asia. Maybe pasta in cans
wasn’t the best pasta? Among the travelers were people like Alice Waters, who
brought the real-food word home and insisted that a whole new story about
American food was possible. The environmental movement blossomed, throwing
light on problems with farming and fishing, and beginning to reconnect the idea
that quality of food supply depends on quality of farming practices.

It takes time for values of, and stories about,
authenticity, craftsmanship, heritage and flavor to fight their way through a
system as shiny and robust as the American factory-to-table food culture. It
takes decades to invent a new food culture. We are now 40 and 50 and 60 years past Alice Waters, Julia Child, Craig
Claiborne and Rachel Carson. Do not let that turtle pace blind you to the
acceleration of changes now underway. The variety of foods in any decent
supermarket is astounding. Artisan food-making has become as cool as building
apps for iPads. Young people are finding reasons to farm — and get involved in
food activism — while farmers’ markets are proliferating like zucchini. Chefs
are rock stars, including countless local indie chefs who have no connection to
Food Network Television.

The local/global groove
that defines the emerging food culture — combining immigrant knowledge and
older, regional American traditions with the mashup tastes of the
Internet-nurtured young — is the dominant groove of the new eating. I care
what happens in New York and San Francisco and Chicago and New Orleans, but I
care more that those things are also happening in Atlanta, Miami, Minneapolis,
Austin and both Portlands: Name your city. The new food culture is trans-demographic: Good things
come from Korexican taco trucks as much as from the experimentations of Grant
Achatz. Chefs like Andy Ricker of the Portland and Brooklyn Thai restaurants
called Pok Pok: these folks are the coolest of all, as they dive deeper into
what authenticity actually means in America. The emerging food culture is
inclusive, too, revering the knowledge of the grey-hairs: Hipster chef David
Chang worships self-described hillbilly Tennessee bacon god Allan Benton.

Food
companies want to be, must be, tuned to this new food culture. They cannot
thrive otherwise. Critics of the food system fail to recognize that Big Food
cannot dictate tastes to a new generation any more than the backers of Pat
Boone could determine which singer — Boone or Presley — would define the
exploding music culture of the 50 years that followed. We have to hope that
problems such as obesity will, over a generation or two, be ameliorated by a
taste for better food in different proportions; let’s hope so, because there is
no emerging medical or legislative cure. I am not arguing that food activists
should not bother with their fights for social justice in the food system: In
this economy, in this country with its pockets of poverty and its food deserts,
God bless them. But they should be comforted that bigger forces are with them,
stronger winds are at their backs, than mere politics and lobbying. Culture itself is changing.
Taste raises consciousness. Those of us who love food can only marvel and
enjoy. The election may be over, but we vote with our forks thrice daily — not
only in the holiday season, but every day of the year.

Thoughts on “The rise of the new food culture”

December 12, 2012
Denise Simmons, Corporate Chef

I wish I were better able to express myself in writing.  I sit in front of the computer to pen my ‘In
the Kitchen’ blog every two weeks and my mind goes blank.  I do have ideas about what I want to say, but
feel like I get ‘performance anxiety’ about how to write it.  Then I come across an article, such as the
one below, that says all I want to say, in a way everyone can understand &
appreciate.  Maybe one day I’ll be able
to do so, but in the mean time, I’m glad there are authors like Scott
Mowbray
, Editor, Cooking Light , to say it for me.  He says it
brilliantly,  and I have highlighted a
couple passages that really spoke to me.

The Rise of the New Food Culture
Posted: 12/10/2012 9:50 am

So gassy are the arguments
about our food system and its effect on life and health in America — arguments
that hop from obesity to Type 2 diabetes to GMOs to food deserts to e coli to
high fructose corn syrup — that it’s easy to miss a heartening truth, one we
can be thankful for in this season of eating. The truth is that America is in the middle of inventing a
new food culture, and no one, not the foodies nor the food activists nor the
Grocery Manufacturers Association of America, can predict how powerful a force
for change it may be. This food culture, spreading across the land like
the bloom on a soft-ripened cheese, has the power to cure a lot of what ails
us. Deep cultural change is the one force that can overcome generations of
political and market inertia that have led to our overweight condition. A taste
for better food could lift us from the adolescent excesses of our 20th century
eating habits — and begin to reduce the obesity that has been the result.

American food culture in
the last century swallowed the factory-to-table promise whole, a promise that
seemed validated by the triumphs of nutrition science: Diet was perfectible for
the shiny, fast-paced life that was God’s destiny for Americans. Daily we would
rise to vitamin-enriched spongy white breads and toaster pastries and powdered
breakfast drinks; we would lunch on mass-manufactured hamburgers; we would
snack on Hostess Twinkies; dine on huge steaks. We would replace water with
soda, and make our beer taste like water. We would conquer the world on this
high-octane fuel, in vast portions for our growing bodies. The anonymous food
scientist was the de facto head chef of the nation. None of the factory foods,
taken alone, was or is bad; taken together, though, and dominating our diet:
That turned out to be a different story.

The perfectible diet
revealed its fatal flaws when chronic disease rates (first heart disease, much
more recently Type 2 diabetes) rocketed and were linked as early as the 1950s
to the supersized, supercharged, supersalted, superfatted foods we loved. But
we would also awaken, slowly, to the limitations — in variety and in taste —
of the food we ate. Newly prosperous Americans traveled and encountered deep
food cultures abroad, in Europe, India, and Southeast Asia. Maybe pasta in cans
wasn’t the best pasta? Among the travelers were people like Alice Waters, who
brought the real-food word home and insisted that a whole new story about
American food was possible. The environmental movement blossomed, throwing
light on problems with farming and fishing, and beginning to reconnect the idea
that quality of food supply depends on quality of farming practices.

It takes time for values of, and stories about,
authenticity, craftsmanship, heritage and flavor to fight their way through a
system as shiny and robust as the American factory-to-table food culture. It
takes decades to invent a new food culture. We are now 40 and 50 and 60 years past Alice Waters, Julia Child, Craig
Claiborne and Rachel Carson. Do not let that turtle pace blind you to the
acceleration of changes now underway. The variety of foods in any decent
supermarket is astounding. Artisan food-making has become as cool as building
apps for iPads. Young people are finding reasons to farm — and get involved in
food activism — while farmers’ markets are proliferating like zucchini. Chefs
are rock stars, including countless local indie chefs who have no connection to
Food Network Television.

The local/global groove
that defines the emerging food culture — combining immigrant knowledge and
older, regional American traditions with the mashup tastes of the
Internet-nurtured young — is the dominant groove of the new eating. I care
what happens in New York and San Francisco and Chicago and New Orleans, but I
care more that those things are also happening in Atlanta, Miami, Minneapolis,
Austin and both Portlands: Name your city. The new food culture is trans-demographic: Good things
come from Korexican taco trucks as much as from the experimentations of Grant
Achatz. Chefs like Andy Ricker of the Portland and Brooklyn Thai restaurants
called Pok Pok: these folks are the coolest of all, as they dive deeper into
what authenticity actually means in America. The emerging food culture is
inclusive, too, revering the knowledge of the grey-hairs: Hipster chef David
Chang worships self-described hillbilly Tennessee bacon god Allan Benton.

Food
companies want to be, must be, tuned to this new food culture. They cannot
thrive otherwise. Critics of the food system fail to recognize that Big Food
cannot dictate tastes to a new generation any more than the backers of Pat
Boone could determine which singer — Boone or Presley — would define the
exploding music culture of the 50 years that followed. We have to hope that
problems such as obesity will, over a generation or two, be ameliorated by a
taste for better food in different proportions; let’s hope so, because there is
no emerging medical or legislative cure. I am not arguing that food activists
should not bother with their fights for social justice in the food system: In
this economy, in this country with its pockets of poverty and its food deserts,
God bless them. But they should be comforted that bigger forces are with them,
stronger winds are at their backs, than mere politics and lobbying. Culture itself is changing.
Taste raises consciousness. Those of us who love food can only marvel and
enjoy. The election may be over, but we vote with our forks thrice daily — not
only in the holiday season, but every day of the year.

Weekly Wisdom – Food Rules…. Avoid food products

by

December 12, 2012
Sherri Meyer, MG Registered Dietitian,

Food Rules…. Avoid food products containing ingredients that a third-grader cannot pronounce!

  • Basically the same idea, different mnemonic

Source: Michael Pollen Food Rules

Baking and gluten free flour

by

December 10, 2012
Sherri Meyer, MG Registered Dietitian,

I am a frequent baker and when we run out of homemade goods (cookies & bread being our standard) it becomes a small crisis in the Meyer house.  This household is definitely not wheat averse as I find myself frequently loading up on various flours.  Of course, I try to choose flours that are organic and have the whole grain intact, but when it comes to baking sometimes this can be a challenge.  Needless to say I was thrilled when I discovered Wild Flour Mill at the Lynchburg Farmer's Market.  Not only am I supporting a local business but I am purchasing milled to order flour.  I have become a regular customer purchasing the soft white winter wheat for cookies & hard red winter wheat for bread.  I have also purchased freshly milled cornmeal which makes delicious cornbread.  Since the baking season has officially kicked in, I am grateful to have a local business that can provide all of my baking needs.  The best part, I am supporting a local business and directly connected to the business owners.

For those of you with gluten aversions, they do provide gluten free flours as well.

https://www.facebook.com/WildflourMillLynchburg

Wishing everyone a very joyful holiday season!  May the new year bring much health & happiness.  See you next year......

 

January Recipe: Cherry Almond Granola

by

Makes 7 cups

6c - rolledoats
3⁄4c - honey
1⁄2c - packedbrownsugar
1⁄8t - salt
1⁄2t - cinnamon
1t - maplesyrup
1⁄2t - vanilla
11⁄2T - vegetableoil
11⁄2c - sliveredalmondsorpecans
1c - driedcherries,cranberries,or blueberries

  1. Mixallexceptfruit,spreadon baking sheet
  2. Bake1hr@275°,stirring occasionally
  3. Coolslightly,adddriedfruit

Serve with greek yogurt, fresh seasonal cut fruit & local honey

Weekly Wisdom – Holiday Survival…. Tips for enjoying the holiday parties & avoiding diet disasters

by

December 4, 2012
Sherri Meyer, MG Registered Dietitian,

  • Eat as you would on any other day - avoid skipping meals to “save up” for later…this can lead to “ravenous” overeating.
  • Be smart about your surroundings; don’t plant yourself next to the buffet or snack table - this can lead to mindless eating.
  • Keep (or start) moving - don’t wait till the New Year.  Plan your exercise in advance to stay on track

Weekly Wisdom – Holiday Survival…. Tips for enjoying the holiday parties & avoiding diet disasters

by

December 4, 2012
Sherri Meyer, MG Registered Dietitian,

  • Eat as you would on any other day - avoid skipping meals to “save up” for later…this can lead to “ravenous” overeating.
  • Be smart about your surroundings; don’t plant yourself next to the buffet or snack table - this can lead to mindless eating.
  • Keep (or start) moving - don’t wait till the New Year.  Plan your exercise in advance to stay on track