Heather Brubaker – EcoSalon

Holiday Eating Weighing You Down? 12 Salads to Boost Your Metabolism and Your Mood

Heather Brubaker — Wed, 01 Dec 2010 03:00:43 +0000

Many of us would like to lose weight or at least maintain our weight, which can be particularly challenging during the holidays. Thanksgiving dinner is one thing, but then friends start bringing by the requisite homemade holiday fare – banana bread, gingerbread cookies, and peanut brittle to name a few. It’s not surprising that many of us start feeling weighted down, low in energy and spirits from all those buttery and sugary (mind you, delicious) snacks. (I’m partial to those little miniature pecan pies- which are deliciously dangerous.)

Let’s face it – we need to counter-balance all this rich wonderfulness. And what better way to boost your metabolism and your mood than to make it a habit to eat a salad for lunch or dinner all winter long? I’ve gathered together a list of 12 salad recipes that incorporate metabolism-boosting ingredients to help us all offset the mound of tasty treats that’s certain to grow over the coming weeks.

1. Grapefruit and Avocado Salad

Grapefruit is an excellent way to spur the metabolism. Luckily, winter ’tis the season for citrus fruits, so now’s the time to embrace these flavor bombs. Avocado is a “good fat” option, and paired with grapefruit over a bed of watercress, you’re bound to feel satisfied. (And satisfaction is key to healthy options.) Try this recipe: Grapefruit and Avocado Salad with Poppy Seed Dressing.

2. Fennel and Citrus Salad

I’ve made this incredibly flavorful and zesty Fennel and Citrus Salad recipe from the NY Times on numerous occasions. It’s also great for entertaining.

3. Spinach, Apple and Pecan Salad

As the old saying goes (and Rule #26 in Michael Pollan’s book, Food Rules): “Drink the Spinach Water.” Spinach, like most dark, leafy greens, will have your metabolism humming along in no time. Plus, it’s packed with anti-oxidants and loads of other vitamins. What’s not to love. This Spinach, Apple and Pecan Salad combines the value of spinach with apple- another known booster.

4. Classic Spinach Salad

The classic Spinach Salad includes boiled egg, and eggs are also considered a good way to speed up the metabolism. This classic recipe includes bacon, which if you’re worried about the extra calories, you could leave out, or simply reduce the amount you include. After all, a little bacon goes a long way.

5. Kale Caesar Salad with Anchovies

If you’re feeling adventurous, try this Kale Caesar Salad with Anchovies. I was once skeptical of kale “salad” until I had the occasion to try one at Bar Tartine in San Francisco. The key is a punchy dressing to counter the potential bitterness of the kale. This grilled kale version looks like a great healthy and hearty option.

6. Baby Spinach Salad with Toasted Hazelnuts, Pear and Parmesan

Not to overkill on the spinach, but I couldn’t resist including this recipe for Baby Spinach Salad with Toasted Hazelnuts, Pear and Parmesan from Food52 as it looks like such a great variation. Pear much like apple is supposed to kick the metabolism in high gear.

7. Green Leaf Lettuce, Pomegranate, and Almond Salad

Raise your body’s metabolism with almonds’ essential fatty acids in this Green Leaf Lettuce, Pomegranate and Almond Salad from Epicurious.

8. Spinach and Bibb Lettuce Salad with Apple, Almonds and Creamy Lemon Dressing

Spinach, apples and almonds, oh my! This Spinach and Bibb Lettuce Salad recipe from Food and Wine is a triple metabolism speed racer rescue. Note: the dressing does call for a tablespoon of mayonnaise, which I’m personally not a big fan of. However, if you had some homemade aioli at home, now that would be something else.

9. Romaine, Radish, and Cucumber Salad with Tahini Dressing

Cucumber is a hydrating, low calorie, vitamin-rich vegetable. Paired with radish, and you’ll be feeling fine in no time. This Romaine, Radish and Cucumber Salad recipe is originally from Gourmet magazine.

Mâche Salads

I hear mâche is the new foodie green. Try any of these three mâche salads to keep your energy high. If you can’t find mâche, feel free to use watercress (of the same family) or arugula.

10. Mâche Salad with Persimmons, Pomegranate Seeds and Spiced Nuts

The Organic Authority website has this Mâche Salad with Persimmons, Pomegranate Seeds and Spiced Nuts recipe that sounds intriguing. To keep things simple, substitute toasted pecans or walnuts for the “candied spiced nuts.” Or go big! Spicy nuts are festive.

If you’re not sure what’s up with persimmons, this post might shed some light on the matter.

11. Mâche with Feta and Beet Salad

Beets are linked to many health benefits – lowered blood pressure and cholesterol for starters. Sounds like a good holiday-food-corrective to me! I might substitute freshly boiled or roasted beets for the pickled in this Mâche with Feta and Beet Salad recipe. Then again, if you can pick up some pickled beets from a Brooklyn market, than I’m not one to argue.

12. Mâche Salad with Creole Vinaigrette

There’s also this simple, but interesting sounding Mâche Salad with Creole Vinaigrette from Epicurious that looks worth investigating.

Images: TheDeliciousLife, dailyfood, stu_spivack, ccharmon, nick kindelsperger, jules:stonesoup, dumbonyc, pizzodisevo, Becoming Green, House of Sims, michael_reuter, mynarmeisharsha

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D.I.Y. Food Swapping

Heather Brubaker — Fri, 26 Nov 2010 17:30:19 +0000

I read about Soup Swaps here on EcoSalon and I fell in love with the idea. Then I realized, I’d already been involved in one: a D.I.Y. Food Swap. A friend of mine is a nutritionist and with the arrival of a new baby, she is particularly interested in eating healthy food. She suggested that we swap some items from our D.I.Y. pantries. I received homemade organic chicken stock that she had made from Prather Ranch chicken in exchange for organic farmers’ market tomatoes I’d canned. We’ve also discussed exchanging homemade granola and fig jam.

This type of trading is perfect – and perfect for the holidays and their abundance. Because I’d spent so much time canning tomatoes, I hadn’t had time to make any stock. But now my pantry was looking better, and we were both feeling healthy and resting easy knowing that our kitchen food supplies came from local, organic sources. Plus, it tastes so much better. I cooked up some dried cannellini beans using the chicken stock that were out of this world. I’m sure in large part my pleasure eating those beans was knowing my friend was a part of the process.

As suggested in the soup swapping guide, it’s not so much about the soup – it’s about forming a community through homemade food. I highly recommend a D.I.Y. Food Swap, as a natural extension of the soup swap idea.

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From Cocktails and Turkey to Dessert: Thanksgiving Recipe Ideas

Heather Brubaker — Tue, 23 Nov 2010 21:18:21 +0000

The autumn leaves are falling (or depending on where you are, have fallen), and it’s time for the ultimate comfort food meal – Thanksgiving dinner. Some prefer to make the same recipes every year, with a sense of tradition and a confidence gained through years of practice. On the other hand, it can be fun to experiment with new recipes to keep things interesting. Here are my favorite picks this year:

Turkey

Growing up, my family always swore by the Butterball turkey. Last year after doing some research, I decided to venture into new territory, which consisted of a kosher turkey from Trader Joe’s. Not exactly exotic, but I have to say, it was by far the best turkey year I remember. It was definitely much more flavorful than years past, and I don’t only attribute this to proper cooking and plenty of basting. (An electronic temperature gauge has done wonders to prevent over-cooking.)

No matter what your turkey cooking technique, starting with top-notch ingredients is key. I found this article “The Best Turkey: What’s Your Favorite” on serious eats discussing various recommendations, which I found illuminating. Still, if you’re looking to be more eco-conscious, this article from Simple Steps might help steer you in the right direction: “Organic, Heritage, Sustainable – When Talking Turkey, Does It Matter?.”

Cocktails

I’ve generally enjoyed wine or champagne on Thanksgiving. It’s festive to enjoy a drink, and let’s face it, often crucial for relieving any lingering holiday anxiety. I’ve never ventured into cocktail territory, but these cranberry cocktails from Bon Appetit really piqued my interest.

Soup

I’m a big fan of butternut squash soup. I’ve tried numerous recipes, and basically it’s hard to go wrong since butternut squash is so tasty. Many recipes call for lots of cream, but I actually prefer without. I ran across this recipe that sounds like a very easy and flavorful version on chowhound with the onion/carrot/celery base and apple cider for counterpoint.

I also found this roasted version from Cooking Light with ginger in the mix, which could be an excellent alternative, especially as roasting adds complexity: Roasted Butternut Squash and Shallot Soup.

Or if you want to go super simple, try this Carrot Ginger Soup recipe.

Stuffing

I’m a firm believer in making your own stuffing. The trick to any stuffing is not to add too much liquid. Soggy stuffing is not fun. If you’re looking for simple, straight-up stuffing, this recipe from tiny morsels looks ideal.

I happen to be fond of sausage in stuffing, although my boyfriend thinks it’s too rich (oddly, considering his love of sausage). I’ve tried this stuffing recipe from Cooking Light and have been a fan ever since: Sourdough Stuffing with Pears and Sausage. This stuffing recipe with chorizo from Food52 sounds delicious: Ciabatta Stuffing with Chorizo, Sweet Potato and Mushrooms.

Then again, this rye bread stuffing recipe with apples from Epicurious sounds especially enticing: Rye Bread Stuffing.

Gravy

Gravy can be a real source of stress around Thanksgiving time. According to the NY Times, Flavorful Gravy Makes Thanksgiving. Worries surrounding gravy seem fair enough to me. What if there aren’t enough drippings? What if we run out? Luckily, I’ve always managed to delegate the gravy making at my house, so I may not be the best consult on the subject. Most people I know seem to have a gravy recipe handed down from their mother or their mother’s mother. I poked around online and found numerous gravy recipes on Bon Appetit. Allrecipes has a more basic version that might be where it’s at.

Sides

I’d be hard pressed to abandon mashed potatoes on Thanksgiving. If you’re doing the traditional turkey with stuffing and gravy, mashed potatoes are a must. The main secret? Don’t skimp on the butter. Here’s a classic mashed potato recipe from chow. Personally, I’m a big fan of adding minced garlic and a touch of freshly grated Parmesan cheese to my mashed potatoes, along with chopped chives as a garnish. (And of course, don’t over-mash, unless you like eating glue.)

If you do want to branch out, this Whiskey Parsnip and Apple Puree could do the trick.

For other sides, the blog Food52 has a major run-down on Thanksgiving dishes. I usually choose to make some variation on green beans as I happen to love green beans and the color is a nice counterpoint to everything else. That said, I’m thinking of trying out a roasted root vegetables recipe this year. This version could be a good bet.

Cranberry Sauce

Yes, it’s true – I was witness to many a canned cranberry “log” in my younger days on Thanksgiving day. The funny thing is, fresh cranberry sauce is incredibly easy to make, and it’s so wonderful. I’ve honestly always followed the recipe on the back of the cranberry package. All you do is simmer the cranberries for about 10 minutes with sugar and add sliced oranges or cinnamon sticks if you like. I can’t imagine opting out of making this, unless you’ve run out of room on the stove top, are feeling stubborn, or just plain “over” additional side dishes altogether.

Here’s a version from Simple Recipes.

Dessert

Finally, it’s time for pumpkin pie! Dessert is the toughest choice on Thanksgiving because of the myriad of tantalizing options, mainly in the pie category (in keeping with tradition). One year we decided to have a pie taste-off since we couldn’t decide on what kind to make or agree on which type of crust is best. Four of us each made one: apple, apple-cranberry, pumpkin, and pecan – and then compared our styles. Of course, we all ended up voting on our own, but we certainly weren’t lacking in the dessert department!

Crust is important when it comes to pies. My favorite crust for apple pie is one I got from Cook’s Illustrated with the secret ingredient- vodka. Adding vodka makes the dough initially easier to roll out. But unlike water, it then completely evaporates during cooking, making a fantastically flaky crust. I found the recipe reviewed on kitchn. (I’ve never had issues with the dough being too sticky as they mention in their review.)

Apple pie is such a classic, that I found an entire website devoted only to apple pie recipes.

Here’s a Spice-Kissed Pumpkin Pie recipe from 101 Cookbooks that looks somewhat complicated but delicious.

Happy Thanksgiving!

Images: Lane & Anne, cynthiacloskey, Maggie Hoffman, mcb_smith, rfduck, jamesdkirk, Half Chinese, bethawia

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5 Urban Farming Ideas for Your Own Backyard

Heather Brubaker — Sat, 13 Nov 2010 00:22:48 +0000

Growing your own food has gone beyond the hippie counter-culture of the ’60s. With the advent of books by the likes of Michael Pollan and Barbara Kingsolver, people are taking a hard look at what they’re eating. Sadly (and not always surprisingly), the more we learn, the less we want to eat commercial, processed, packaged food or even fruits, vegetables or meat from big corporate aggie farms. What better way to take control and eat locally by producing food in your very own backyard?

It seems more and more people are doing just that, and even in urban areas. Let’s take a look at some growing trends.

Fruit/veggie/herb gardens

People are really digging into the idea of growing their own produce. Why settle for a boring lawn or shrubbery when you can walk a few steps to your backyard into an edible forest of fresh onions, chard, spinach, lettuce and squash? As one recent article in the Denver Post put it, “soil is the new oil,” and last year seed sales seriously sprouted, according to USA Today. Because let’s face it – with the growing uncertainty of our times with tech, financial, and housing bubbles crashing left and right, oil prices rising and the value of the dollar falling, self-sufficiency is sounding better and better.

And yet, why only rely on your own garden? In an interesting interview with Carol Deppe about her new book The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times, Carol mentions humans’ need to be both self-reliant and interdependent. By sharing ideas and tools, we all become more self-reliant and better survivors. It is in just this way that urban citizens are joining together to trade excess fruit and vegetables from each other’s yards. Numerous trading hubs are popping up in the Bay Area, for one. Check out VeggieTrader, a “classifieds” website for easy produce trading!

Thinking about starting your own garden? For inspiration, consider these 10 Easiest Vegetables to Grow at Home or perhaps start small with an herb garden.

Worms

As people become more experienced in the ways of gardening, it’s natural to take it to the next level. In fact, rumor has it that “vericomposting,” aka. worm composting to create your own rich compost or “black gold” is becoming a popular new trend. Earthworms are our friends. They break down the soil, helping it breath and stay loose so plants’ roots can better grow.

I was dually impressed by a friend’s earthworm “collection” when I was visiting out in Colorado. Healthy soil translates into healthy plants – no doubt – as said friend proved with an incredible tomato and squash garden. My favorite was hearing Will Allen, an urban farming genius from Milwaukee, speak at a PopTech conference in Maine. His slide show included images of worm composting that were mind-blowing. Yes, even worms can knock your socks off. Or maybe it was the resulting “black gold” that I really wanted to sink my hands into.

Bees

Beekeeping has been gaining popularity, most surprisingly in urban areas. In March of this year, New York lifted a ban on beekeeping and the city of Toronto boasts an impressive urban rooftop beehive haven atop the Fairmont Royal York Hotel. The hotel then provides its very own fresh honey harvested from its roof to satisfy restaurant diners. Genius!

Urbanites, such as Cameo Wood in the Bay Area, have turned keeping hives into a profit, selling fresh local honey to the community at Her Majesty’s Secret Beekeeper. Occasionally, beekeeping can cause conflict in city neighborhoods, as when a small urban farm in San Francisco had their beehives attacked.

Many beekeepers are simply gardeners who want bees to pollinate their flowers and vegetables. Worried about bee population declines, they’ve decided to take nature into their own hands. For more buzz on backyard beekeeping for beginners read on here.

Chickens

There has been a lot of backyard chicken talk over the years. It seems in certain circles, chickens are all the rage. Sadly, my neighbors recently decided to end their urban chicken care-taking, so I no longer sip my morning coffee to the sound of the birds murmuring and ruffling their feathers. While most homeowners would consider the maintenance required for keeping chickens more work than its worth, those who have them beg to differ. For example, chickens can be fed just about any old scrap from the kitchen table, and in fact, the more variety in their diet, the more nutritious the eggs they lay.

Nobody seems to have exact numbers, but Backyard Poultry, a Wisconsin based magazine, boasts upward of 80,000 current subscribers (up from 15,000 four years prior) and numerous chicken websites are gaining surprising traffic, such as backyardchickens.com and urbanchickens.org.

Let’s face it, nobody refutes the superiority of a fresh egg to the alternative, and considering that recently Wright County Egg, an Iowa company, had to recall 380 million eggs in August for salmonella issues, keeping your own chickens just might be worth looking into.

Given the level of interest, I’m surprised that we haven’t seen any urban Chicken Coop Co-ops sprouting up. Seems like a perfect way to share in the labor and the egg-bounty. Any community organizers out there up for the challenge?

Aquaculture

Why stop at chickens? Considering the sad state of our oceans and declining and poisoned fish populations, it makes sense to take a shot at farming your own fish. Sound fishy? Not to Will Allen (if I might reference the genius one last time) who has barrels of tilapia and perch at his Growing Power green houses, making aquaponics look easy. But could you do it at home? Apparently, fish farming in the backyard is a indeed a growing trend, although, I have yet to hear of anyone I know delving this deep. Let us know if you have encountered any local, urban (or suburban) fishmongers!

Be it a few herbs on the back deck, chickens or a full-fledged aquaponic system, may you too find the optimal self-sufficient gardening option for your very own backyard.

Images: Sbocaj, Salvadonica, Chianti, Tuscany, PopTech, fishermansdaughter, Svadilfari, grifray

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5 Urban Farming Ideas for Your Own Backyard

Heather Brubaker — Fri, 12 Nov 2010 17:47:03 +0000

It seems more and more people are doing just that, and even in urban areas. Let’s take a look at some growing trends.

Fruit/veggie/herb gardens

Thinking about starting your own garden? For inspiration, consider these 10 Easiest Vegetables to Grow at Home or perhaps start small with an herb garden.

Worms

Bees

Chickens

Aquaculture

Be it a few herbs on the back deck, chickens or a full-fledged aquaponic system, may you too find the optimal self-sufficient gardening option for your very own backyard.

Images: Sbocaj, Salvadonica, Chianti, Tuscany, PopTech, fishermansdaughter, Svadilfari, grifray

The post 5 Urban Farming Ideas for Your Own Backyard appeared first on EcoSalon.

Organic Red Wine Taste Test: The Winners and Losers

Heather Brubaker — Wed, 10 Nov 2010 20:17:53 +0000

While the growth of organic wine in the market place hasn’t been particularly explosive, it has been steadily increasing its market share since the 1990’s. With overall wine consumption growing in the U.S., buying organic wine makes sense for those of us concerned with supporting organic farming practices.

Some confusion exists over what constitutes organic wine. Technically speaking, few wines qualify for certification according to the high approval standards set by the National Organic Standards Board (NOSB), which mandate organic wine be free of any sulfites. Sulfites are a naturally occurring compound and almost all winemakers add sulfur dioxide to their wines for consistency and preservation. (For more on sulfites in wine, check out this great Kitchn blog post.) Therefore, generally speaking, organic wine means wine made with “organically grown grapes.”

The question remains, however, is organic wine any good? A few of us at EcoSalon decided to see for ourselves and gathered together to taste a selection of organic red wines. We chose four reasonably priced organic wines that are considered best sellers at Whole Foods. Parducci 2006 Zinfandel, Boneterra 2008 Cabernet Sauvignon, Vida Organica 2010 Malbec, and Green Truck 2008 Petite Sirah. I’ve summarized our findings below.

Parducci 2006 Zinfandel, Mendocino County, California

Personally, I’m not a huge zinfandel fan. So I was pleasantly surprised to find that this zinfandel did not have the full-blown fruitiness of most zins. This version is mildly plummy and very agreeable. Parducci, “American’s Greenest Winery,” is a family-run winery that prides itself on its sustainable business practices. Retails for $10.99.

Bonterra 2008 Cabernet Sauvignon, Mendocino/Lake County, California

This cabernet sauvignon was distinctly peppery. Unexpectedly bright for a cabernet, robust and highly drinkable. Everyone gave it an enthusiastic thumbs up. Bonterra Vineyards has been farming organically since 1987 and makes both organic and biodynamic wines. Retails for $11.99.

Vida Organica 2010 Malbec, Argentina

This Argentinian malbec was a general crowd-pleaser. It is a very mellow, non-offending, soft wine with low tannin. A good everyday wine and complement to lighter fare. Quite a reasonable buy at $8.99.

Green Truck 2008 Petite Sirah Mendocino County, California

Unfortunately, we were not impressed by this Green Truck Petite Sirah. This was the last wine we tried, and you’d think that our standards would gradually decrease by wine number four given the mood-mellowing effects of three earlier wines. Not the case here, I’m sorry to say the words we bantered about to describe this wine included “raw,” “rustic,” “leathery,” and “crude.” Too bad, as the name is such a fun play off the “Red Truck” label often sold at Trader Joe’s. Retails for $10.99.

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Raising Food Awareness Through the Arts in Los Angeles

Heather Brubaker — Tue, 02 Nov 2010 18:50:59 +0000

For those of you interested in food culture, EATLACMA, is not to be missed. This multi-faceted investigation of food, art, culture and politics presented by Fallen Fruit has been on view at the Los Angeles County Museum of Art (LACMA) all year with projects revolving around food as a common ground. These projects have manifested themselves as artists’ gardens planted and harvested on the museum campus, hands-on public events, and a concurrent exhibition, Fallen Fruit Presents The Fruit of LACMA.

The Fallen Fruit exhibition culminates November 7 in “Let Them Eat LACMA“ at the museum. This all day affair promises to be exciting with such novel experiences as a tomato fight, a watermelon eating contest, chewing carolers and digestion/belly-listening sessions, to name a few.

One project on view is the Food Pyramid by Didier Hess. This installation considers the diet suggestion of Big Food and the resultant mode of food production dominant in the late twentieth century. The structure is a compact model of an operational, low-impact food garden, operating with a solar-powered pump and recycling water from the top of the pyramid. The Food Pyramid naturally balances its ecology with native bog plants, vegetables, rocks and gravel. The waste generated from the tilapia in the pond nourish the tomatoes, onions, lettuce and cilantro growing in surrounding plant containers. At the final day of events on November 7, the Food Pyramid will be consumed in the form of fish tacos harvested from this amazing, sustainable mini-garden.

Now that’s an art installation that’s not hard to swallow.

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Asian Soup for Two

Heather Brubaker — Wed, 27 Oct 2010 22:05:41 +0000

Have I got a healthy, healing soup for you! Soba noodle soup it is and the cooking time is very brief. Most of the active time is spent preparing and sauteing the vegetables while bringing water to boil for the noodles and heating the stock. Overall time is about 30 minutes.

Serves two.

Ingredients:

2 – 3 oz. bundles soba (Japanese buckwheat) noodles

3 cups homemade chicken or vegetable stock

1 teaspoon peanut oil

1/2 onion, sliced

1 generous inch ginger, peeled and minced

1/2 – 1 serrano pepper, minced (seeds and all)

6-8 dried shittake mushrooms*

1/2 zucchini, halved lengthwise and sliced

1 cup spinach leaves, chopped

8-10 basil leaves, coarsely chopped

1/4 cup soy sauce

1/8 teaspoon sesame oil

freshly ground pepper

Directions:

1. Heat water in large saucepan to boil for noodles. Prepare all vegetables.

2. Meanwhile, in a second saucepan, bring chicken stock to a boil. Rinse off dried mushrooms and place in boiling water. Reduce heat to medium, and simmer 5 minutes. Remove mushrooms with slotted spoon and slice when cool enough to handle. Return sliced mushrooms to pot, and keep stock at a low simmer. Add 1/4 cup soy sauce and 1/8 teaspoon sesame oil to stock.

3. Heat oil in a frying pan or skillet. Saute ginger and half of the minced pepper, about 30 seconds. Add onion and sauté until softening and becoming translucent, about 5-7 minutes. Add zucchini and sauté about 2 minutes. Put sauteed vegetables into simmering stock.

4. When water is boiling, cook the soba noodles. (Follow directions for cooking, usually about 3 minutes cooking time.) Once cooked, drain noodles and set aside.

5. Add spinach leaves and the rest of the minced serrano to stock and turn up heat slightly, cooking briefly (1-3 minutes) while the noodles cook.

6. Serve noodles in two bowls, cover with hot stock and vegetables, topping with freshly ground pepper and generous basil.

* You can use fresh mushrooms instead of dried ones, depending on what you have on hand. Dried mushrooms help add flavor to the stock, but I wouldn’t go out of my way to buy them. If using fresh, slice 4-6 mushrooms and saute about 3-4 minutes in Step 3. (First saute onion for 3-4 minutes, then add the mushrooms and saute for 2-3 minutes, then add the zucchini.)

Enjoy!

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Monsanto News Roundup: A Bad Seed

Heather Brubaker — Mon, 25 Oct 2010 21:28:29 +0000

Monsanto has been making headlines again. It seems Monsanto, the agri-biotech mega-corp, is a bad seed indeed.

Where to start? First off, sugar beets.

This super sweet variety beet is used in 44 percent of all U.S. sugar production. After the USDA approved planting Monsanto’s Roundup Ready sugar beet seeds genetically altered to withstand Roundup herbicide sprays in 2008, 95 percent of beet seeds planted the following year were Monsanto seeds. Wha?

Then earlier this fall, a federal judge ruled against the USDA’s approval citing lack of adequate studies surrounding the GM seeds. The result? A report estimates that total U.S. sugar production will be reduced by 20 percent in 2011, due to a shortage of conventional seed availability.

Once again, Monsanto’s monopolizing of seed in this country back-fires (surprise!) resulting in a genuine shortage of real and diverse seed supplies. (Aren’t you glad the corporation has been suing farmers for storing seed?)

You would think by now, the USDA and farmers alike might be suspect of any Roundup Ready seed given the latest news: Monsanto is now paying farmers to use its competitors’ herbicides in conjunction with Roundup. Why? Because, as many warned might happen, new “super weeds” have developed a resistance to Roundup due to its repeated use, making Roundup no longer effective. Good thing our farmers have Roundup Ready GM seeds – not!

Kudos to Europeans for attempting to anticipate disaster before it hits. Earlier this month, Europeans gathered over a million signatures in the hopes of putting a stop to genetically modified (GM) crop cultivation in the EU through on online charter organized by Greenpeace and Avaaz. Unfortunately, while it is required by law that the European Commission re-consider approvals with so many signatures, it won’t put a freeze on GM cultivation during deliberation.

Image: kevinpoh

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How to Make Perfectly Clear Ice Cubes for Cocktails

Heather Brubaker — Thu, 21 Oct 2010 18:50:31 +0000

We know – it’s at the top of your to-do list. How to make clear ice cubes.

Clear ice is all the rage. When you’re a foodie, every detail counts. And what could be more attractive than stylish, unusual hunks of clear ice in your fancy cocktail?

So what’s the secret to clear ice, anyway? The answer is two-fold: pure water and slow freezing. You need to start with filtered or distilled water. Then, for extra insurance, boil the water before pouring it into trays. (Some recommend boiling the water not once, but twice, for extra, extra insurance. Seems like overkill to me. But then again, you have chosen to make clear ice.) Additionally, if the water goes into the freezer still hot, this slows down the freezing time, which assists in making crystal clear ice. Easy, right?! (Just don’t put fully boiling water into plastic trays, ahem.)

Now you’ve got the secret to clear ice. But what about the shape of the ice? Wouldn’t it be sexier to have carved ice cubes as opposed to cubes from ordinary old trays? Alcademics recommends putting your (distilled, boiled, still warm) water into a cooler and placing the whole thing in the freezer. Follow their step-by-step instructions for carving the ice.

Howcast recommends using muffin tins for larger and longer lasting ice. Who wants a diluted drink? Genius!

The site American Drink also has some good tips for making perfect ice, such as keeping your freezer clean to prevent the ice from absorbing wayward smells and buying better quality ice trays, such as these from Tovolo.

Enough said, I think it’s time for that perfect cocktail on the rocks!

“For some ridiculous reason, it is considered ‘deep’ to value intellect, and shallow to value ‘beauty’. Beauty is much harder to find, impossible to imitate, and incomparable in its effect on the human spirit.” – Goldfarb on cooking, 2009.

Image: Buena Vista Images

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