…Winter’s Not Over Yet


#AFN2014

Cocktail Culture

As to be expected for New England weather, the end of February does not mean the end of the cold. Just as we have experienced with the beginning of the previous few months, March is expected to begin with another round of snow. With the pavement finally showing again in my driveway, but the green grass still a distant memory, I have decided to get my fix of green through cocktails (which will also be a great prep for the lovely holiday of St. Paddy’s Day just a couple short weeks away).

Here are a couple green cocktails to chase away my winter blues…

Emerald City Martini

  • 1 part Hiram Walker® Melon Liqueur
  • 1 part Malibu®
  • ½ part Hiram Walker® Black Raspberry

Shake and serve straight up over the Black Raspberry at the bottom of the glass. Garnish with fresh mint leaves.

Minty Sangria

(can be served as a pitcher)

View original post 94 more words

Getting Seeds Ready


#AF&HN2014 `Get Ready to Sow your Seeds’

Shining The Moon

Spring is tomorrow; not that you could tell by the weather we have been having. That means I need to kick it in gear and get things ready for gardening. I found a source for pallets and now need to prep the area. I decided to use a grass killing newspaper to lay down and take the pallets and make rectangles. I will dig out the rectangled areas and put hay in between for the paths. As for seed, in order to avoid gmo, I decided to save seed from organic, non gmo plant sources.

I found a great how to here. It gives you a step by step. I can find great sieves from the local Senegal store, as they use it to make couscous. It will take some time and plenty of space, so I hope to get started this weekend.  I will be roughing it this…

View original post 58 more words

Thanks to Climate Change, West Nile Virus Could Be Your New Neighbor


#AHN2014 says `We Reap What We Sow’ #virus

Science & Space

Invasive species aren’t just species—they can also be pathogens. Such is the case with the West Nile virus. A mosquito-borne virus identified in the West Nile subregion in Uganda in 1937—hence the name—West Nile wasn’t much of a concern to people elsewhere until it broke out of Africa in 1999. The first U.S. cases were confirmed in New York City in 1999, and it has now spread throughout much of the world. Though 80% of infections are subclinical—meaning they yield no symptoms—those who do get sick can get very sick.The virus can led to encephalitis—inflammation of the brain and nervous system—and even death, with 286 people dying from West Nile in the U.S. in 2012. There were more than 5,500 cases reported that year, and the scary thing is that as the climate warms, West Nile will continue to spread.

That’s the conclusion of a new study from a team…

View original post 389 more words

Something From Nothing – Newspaper Pots


#AF&HN2014 says food is health and growing your own is the most healthy #chef-tips

Spade Fork Spoon

This time month is the time of year when gardeners and allotmenteers are starting to sow seeds ready for the season ahead. I’ve got loads of pots waiting at the allotment, but my seed trays have seen better days. I always try and spend the smallest amount of money I can at the allotment, so replacing a load of seed modules without having to buy new ones is desirable. A while ago we got a wooden seed pot maker; so armed with that and the newspapers from the weekend I set about creating some seed modules for my early sowings. Obviously using newspaper is great as it is always best to reuse rather than simply recycle. However, its other advantage is that seedlings can just be planted out in their paper modules; the newspaper will breakdown in the soil and allow roots to spread and establish. Its a little time…

View original post 111 more words

` Plastic Chemical `Azodicarbonamide ‘ found in nearly 500 foods and supplied by around 130 Companies’


#AceFoodNews says latest reports from EWG state that a `Plastic Chemical found in nearly 500 foods sold in US, by over 130 companies.

Nearly 500 food items commonly sold in the United States contain a chemical compound also used in synthetic leathers and yoga mats, but a health research and advocacy organization is aiming to change that.

azodicarbonamideFast-food chain restaurant Subway made headlines earlier this month when it announced that it would no longer be including that compound  azodicarbonamide or ADA — as a “dough conditioner” in the sandwich bread used in thousands of locations around the globe. But researchers at the Environmental Working Group say Subway isn’t the only guilty party, and that roughly 130 other companies mass-produce and sell an array of products that should have that chemical from their recipes as well.

According to a report released by that group on Thursday this week, consumers are just about as likely to find azodicarbonamide while at the grocery store as they would be inside a plastics factory. The Environmental Working Group, or EWG, has constructed a database containing the ingredients of 80,000 foods sold across the US, and say Subway shouldn’t be the only ones changing their recipes.

“This industrial plastics chemical shows up in many commercial baked goods as a ‘dough conditioner’ that renders large batches of dough easier to handle and makes the finished products puffier and tough enough to withstand shipping and storage. According to the new EWG Food Database of ingredients in 80,000 foods, now under development, ADA turns up in nearly 500 items and in more than 130 brands of bread, bread stuffing and snacks, including many advertised as ‘healthy,’” the report reads.

Among the suspect brands, the EWG report claims, are Ball Park, Butternut, Country Hearth, Fleischman’s, Food Club, Harvest Pride, Healthy Life, Jimmy Dean, Joseph Campione, Kroger, Little Debbie, Mariano’s, Marie Callendar’s, Martin’s, Mother’s, Nature’s Own, Pillsbury, Roman Meal, Sara Lee, Schmidt, Shoprite, Safeway, Smucker’s, Sunbeam, Turano, Tyson, Village Hearth and Wonder.

Environmental Working Group

Environmental Working Group (Photo credit: Wikipedia)

“EWG recommends that consumers take steps to avoid the industrial additive ADA in their food. It is an unnecessary ingredient, its use has raised concerns about occupational exposure, and questions remain about its potential risk to consumers,” the group writes. “EWG also calls on all manufacturers to immediately end its use in food.”

Federal regulators, on the other hand, haven’t had a problem with ADA just yet. The US Food and Drug Administration has long approved the addition of ADA in consumable, as long as its presence doesn’t exceed 0.0045 percent of the weight of the flour used, as have the FDA’s Canadian counterparts. Elsewhere regulators have been more willing to hear out consumer concerns, however, and officials in Australia and the European Union have failed to give the okay to ADAs.

Soon that same anti-sentiment could become rampant in America: earlier this month US Senator Charles Schumer (D-New York) asked the FDA to ban ADAs altogether, and other fast-food chains have been pressured to stop using the chemical in the wake of the successful Subway petition that garnered more than 67,000 signatures from anti-azodicarbonamide advocates.

The FDA approved the chemical compound as being safe-in-moderation with regards to foods meant for human consumption back in 1962, but the banning 25 years later of another common dough conditioner — potassium bromate — has increased reliance on ADA ever since.

Despite being cleared as safe by the FDA, the World Health Organization has gone the record to say that epidemiological studies in humans and animals alike have produced “abundant evidence that azodicarbonamide can induce asthma, other respiratory symptoms and skin sensitization”

 

 

Enhanced by Zemanta

` People in this World starve and others are `Obese’ as `Greed’ has its own Reward’s’


#AceHealthNews says `Child Obesity looms large, with over a third of `European’ teenagers over-weight in Europe – WHO-Reports’

Published time: February 27, 2014 19:46.47

 
Reuters / Toby Melville Reuters / Toby Melville
One in three 11-year-olds is overweight or obese across Europe, a detailed analysis on obesity levels in 53 countries has shown. Action needs to be taken “to stop overweight becoming the new norm,” the World Health Organization (WHO) has warned.

Up to 27 percent of 13-year-olds and 33 percent of 11-year-olds in some European countries are overweight or obese, according to the WHO latest report. It’s believed that lack of exercise, as well as the “disastrously effective”marketing of unhealthy foods, high in fat, sugar and salt, has led to a sharp rise in obesity and overweight in recent decades. Among the countries with the highest proportion of overweight 11-year-olds is Greece (33 percent), Portugal (32 percent), and Ireland and Spain (30 percent each).

From 2002 to 2010, the number of countries where more than 20 percent of 11-, 13- and 15-year-olds are overweight rose from 5 to 11. 

Over 30 percent of boys and girls aged 15 and over in 23 out of 36 countries are not getting enough exercise. Among adults, women’s rates of poor physical activity span from 16 percent in Greece to 71 percent in Malta and 76 percent in Serbia. 

Thanks to restrictions on advertising of unhealthy foods, promoting vegetable and fruit consumption and physical activity in schools, France, Norway, Switzerland and the Netherlands appeared among the few champions who managed to stem the epidemic of overweight and obesity, however. 

National governments should enforce legislation, and insist on informative labeling, nutrient profiling and regulated marketing, requiring the food industry to take responsibility, the WHO recommended in its report.

In Britain, where according to official statistics most people are overweight or obese, (this includes 61.9 percent of adults and 28 percent of children aged between two and 15), on average the population consumes too much saturated fat. Intakes of the so-called non-milk extrinsic sugars exceed the recommended level for all age groups, most notably for children aged 11-18, where mean intakes provided 15.3 percent of food energy, according to the UK National Diet and Nutrition Survey.

The epidemic of overweight and obesity threatens children’s health, since childhood obesity goes hand in hand with an increased risk of cardiovascular diseases, type 2 diabetes, orthopedic problems, mental disorders, under achievement in school, as well as lower self-esteem. 

“Preventing children from becoming overweight or obese is vital to their avoiding the associated, lifelong health risks,” the United Nations health agency said.

Over 60 percent of children who are overweight before puberty will be so as young adults. Such children are three to seven times more likely to be overweight adults. 

“Our perception of what is normal has shifted. Being overweight is now more common than unusual,” the WHO’s regional director, Zsuzsanna Jakab, pointed out. 

We must not let another generation grow up with obesity as the new norm,” she added. 

Physical inactivity “coupled with a culture that promotes cheap, convenient food high in fats, salt and sugars – is deadly,” Jakab warned. Children need at least one hour of moderate-to-vigorous physical activity every day not to gain extra weight.

“We need to create environments where physical activity is encouraged and the healthy food choice is the default choice, regardless of social group,” a WHO expert on nutrition, physical activity and obesity, Joao Breda, said in a statement released with the report. 

“Physical activity and healthy food choices should be taken very seriously in all environments – schools, hospitals, cities, towns and workplaces. As well as the food industry, the urban planning sector can make a difference,” he added. 

Childhood obesity is one of the most serious public health challenges of the 21st century, the WHO says. Globally, in 2010 the number of overweight children under the age of five, is estimated to be over 42 million. Close to 35 million of those live in developing countries.

 

Enhanced by Zemanta

` Excess and Greed has its own way of showing People the Truth’


#AceFoodNews ‘Shameful’: `World loses up to a third of produced food, World Bank says and people still go Hungry’ 

Published time: February 27, 2014 18:49

 
Spencer Platt / Getty Images / AFP Spencer Platt / Getty Images / AFP
The world loses a staggering one-quarter to one-third of all food produced for human consumption, according to the World Bank’s quarterly Food Price Watch report, with the developed world leading the wastage.

The world is losing 25 to 33 percent of the food it produces – nearly 4 billion metric tons – according to estimates from the World Bank, the Food and Agriculture Association (FAO) and the World Resources Institute.

In regions suffering from malnourished, such as Africa and South East Asia, this translates as 400 to 500 calories per person per day and in the developed world up to 1,520 calories.

Cereals were highlighted as representing more than half food lost or wasted at 53 percent by calorie content, but by weight fruits and vegetables represent the largest share of global food loss at 44 percent.

Most of the wastage takes place at the consumption stage (35 percent), followed by production and handling and storage (both 24 percent).

“The amount of food wasted and lost globally is shameful,” Jim Yong Kim, the president of the World Bank, said in a statement.

“Millions of people around the world go to bed hungry every night, and yet millions of tons of food end up in trash cans or spoiled on the way to market. We have to tackle this problem in every country in order to improve food security and to end poverty,” Kim added.

AFP Photo / Rajesh JantilalAFP Photo / Rajesh Jantilal

The report also found a substantial difference between the amount of food lost in developed and developing countries and across regions. 56 percent of food loss takes place in the developed world and only 44 percent in developing countries.

In North America, some 61 percent of food losses are in the consumption stage, for example food, which has been bought and then rots in refrigerators. In the US and the UK and average family of four wastes between $1,600 and $1,100 a year in food they buy but do not consume.

The authors blamed the policies of large supermarkets, which encourage overbuying by consumers as well as overproduction of some foods for sale.

In contrast, sub Saharan Africa lost just 5 percent of food at the consumption stage but vast amounts were lost during production and processing.

For example, the large amounts of water used to irrigate rice or roast coffee were deemed wasteful, especially if the end product is lost before it reaches the consumer.

The study found that there were large variations across countries. Although in the short-term, pressures in food prices are expected to weaken, weather conditions in Argentina, Australia and China, as well as higher oil prices, mean that food production will need constant monitoring.

The World Bank also set out how it intends to boost agriculture and agriculture-related investment; commitments in 2013 amounted to $8.1 billion.

Potential solutions to limit the amount of food wasted include changing agricultural production techniques and making suitable investments in transport and storage infrastructure as well as changing commercial and consumer behaviour in developed countries.

RT

 

Enhanced by Zemanta

Yammie’s Noshery and baking Auntie Anne’s pretzels


#AceFoodNews says nice will give these a try #chefs-tips at #GoodFoodEveryDay

Good Food Everyday

20140227-080112.jpg

The first food blog I started to follow was Yammie’s Noshery and that was after finding her recipe to make Auntie Anne’s pretzels about two years ago. I made them, we ate them. They were wonderful, tasting of New York, triggering many good memories. And I started to follow Yammie’s blog. She impresses me by her mature outlook to life. She is only 20 now.

We had an afternoon at mum’s yesterday, a relaxed afternoon of baking and eating. It nearly felt like turning back the clock, cementing the calendar watching my children happy in the garden, dogs and all the menagerie …. time … if only we can stop it, if only we have more of it, such a precious commodity …..

And time gave us a break yesterday and the afternoon stood still as I baked Auntie Anne’s pretzels. I made a few minor changes to Yammie’s recipe…

View original post 310 more words

Vinaigrette’s to Complete Your Salad


#AF&HN2014 says #chefs-tips

Splendid Recipes and More

Vinaigrette's to Complete Your Salad

Vinaigrette is a French culinary invention, around 1690 to 1700’s.

Vinaigrette is an emulsion of vinegar and a form of oil, such as (but not limited too) olive oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.

In some French cuisines, vinaigrette preparations are used as a cold sauce, such as with cold artichokes, asparagus, and leeks.

In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, such as mustard. Salt and pepper are often added. Herbs, garlic, and shallots are added, especially when it is used as a sauce for cooked vegetables or grains, such as rice.

These vinaigrettes presented here are a light and tasty addition to any salad. Simply use them with a bowl of arugula and butter lettuce or your…

View original post 681 more words

Honey & Cinnamon – Natural Cures & Health Benefits


#AF&HNS2014 says #chefs-tips

peoples trust toronto

http://ift.tt/1floayM

Cinnamon and honey are both staples in many cupboards, but first off, is the honey you are eating actually honey? And are we aware of the true benefits honey and cinnamon hold?

Is Your Honey Real?

Honey_CinnamonBack in 2011, the FSN used Vaughn Bryant -one of the leading melissopalynologists, otherwise known as experts in identifying pollen in honey, and director of the Palynology Research Laboratory at Texas A&M University -studies over 60 products labeled as “honey” that had been purchased by FSN from ten states and the District of Columbia.

Of all products labelled as “honey,? Bryant found that 76 percent purchased from major grocery store chains, and 77 percent of samples purchased from big box chains did not contain any pollen. If that wasn’t crazy enough, “honey” samples taken from drug stores and fast food restaurants revealed that 100% of them contained no pollen! This means that…

View original post 802 more words