Down to Earth

I’ve been directed to a new blog that looks like a keeper. Down to Earth is actually a group blog for discussing food and issues related to agriculture and food production. They just launched this past week and there are already some informative and thought provoking posts. Down to Earth looks to be a good place to go to “separate fact from fiction about food production and what you feed your family.” Check it out.

Almond Alert

I first saw mention of this by a commenter on one of my previous posts. Then, a few days ago it was posted on the discussingNT group. Almonds grown in California will soon be required to be “pasteurized.” In addition, these almonds will still be allowed to be labeled raw. I’ve also learned that “pasteurization” includes fumigation, using a potentially carcinogenic chemical. And no labelling is required to differentiate “pasteurization” method.

For full details, go to the Cornucopia Institute. There is a link to the full news story, an Almond Fact Sheet, an Action Alert and sample letters you can use to voice your concern. The new rules were originally to take effect September 1, but now may be delayed to March, 2008, to give the industry time for implementation. As I read, it seems the rules have been established more to protect the large scale producers from lawsuits than the consumers.

These new rules are a reaction to a couple of incidents of salmonella contamination (linked only to large scale producers). While reading about this, I recalled a similar incident not too long ago involving spinach. Will fresh spinach soon be required to “pasteurized” in the same manner? What else may this be applied to in the future?

My sick child just came in and crawled in my lap, so I guess that’s the end of this post. I hope this gives folks food for thought and brings more awareness regarding our food industry.

Happy Friday.

Busy in the Kitchen

I’ve had a lot going on in the kitchen, lately, along with the rest of life. I’ve got a stack of recipes I’ve been wanting to post. We’ve been eating pretty good. Since the almonds I mentioned in the last post, I’ve managed to prepare some whey and cream cheese. Once I had my whey I pickled some cucumbers and okra. I also made some mayonnaise. I’ve really been pushing myself the last couple of weeks to, at the minimum, plan out my dinners for the week before going grocery shopping. And, I’ve been utilizing more recipes from the Nourishing Traditions book, as well as the discussingNT Yahoo group.

Now there’s a worthwhile email group. They have been so helpful. When I have a question, I scan the files and search the messages. If I don’t find the answer, then I post my question. It is so helpful to have all those more experienced folks to query. I would strongly encourage anyone interested in healthy food to check out that group. If you haven’t yet read Sally Fallon’s book, Nourishing Traditions, get that first. Then go to the group. You’ll learn tons from both.

Anyway, I seem to be doing much better with dinner. Now to tackle breakfast and lunch. We just used up the last boxed cereal I plan to ever buy. I found a couple of recipes to make my own cereal on the discussingNT group. I made one yesterday and it turned out pretty good. Now I’m set to try the other. I’ve also reintroduced oatmeal. We went a long while without having that tasty breakfast. What I need are some things I can have ready, with little preparation in the morning for G, as he’s leaving around 6:15.

Lunch can be taken care of many days with leftovers from dinner. I’m working on having good choices around for when that does not apply. Weekends are actually more of a challenge with B’s soccer games on Saturday and worship activities on Sunday. G suggested having a brunch ready for when we get home on Saturday (games in the morning). Things like egg casseroles, fruit salads, etc. I’ll have to work on that. For Sunday, I’m planning things that I can prepare the night before or that morning for the crock-pot or oven, or leftovers form the week. We’ll have our big meal mid-day (afternoon), then a snack later in the evening after returning from evening activities.

It’s so great to have all this coming together. I’m loving the farmers market. We don’t lack for fresh vegetables right now. It runs May through November. I’m also amazed at the products available in our local grocery stores – even Walmart. But our HEB is the best. I haven’t had to drive the nearly 10 miles to Whole Foods for a couple of months now.

That’s my update for September. Now, back to the kitchen.