Anti-ethanol advocacy fuels an exchange of letters

Sabrina Wu, a graduate student in my class on U.S. Food Policy, contributes this blog post:

On October 28, 2008, Senator Chuck Grassley sent a letter to Grocery Manufacturers Association’s (GMA) CEO and President C. Manly Mopus (.pdf) demanding to know when and how GMA and the trade association’s 300+ member companies plan to reduce retail food prices to reflect recently lower input costs.

From the letter: “When oil prices and commodity prices rose earlier this year, food processors and grocery stores reflected their higher input costs almost immediately, passing them onto consumers. However since commodity prices have declined over the past three months, we have seen retail food prices continue to rise.”

This letter is the latest correspondence in a back-and-forth between Grassley and GMA, which started in May 2008. At that time, GMA was outed by Roll Call, a Capitol Hill newspaper, for spearheading a multi-million dollar anti-ethanol campaign (.pdf).

The GMA campaign launched a website, providing consumer information on ethanol’s impact on food prices and an opportunity for visitors to express opposition to ethanol policies via an online petition; formed a broad-based advocacy coalition with largest representation from the food industry and livestock associations and a smattering of environmental and anti-hunger organizations; and funded research, including an economic analysis on ethanol’s long-term effects on commodity and retail food prices (.pdf) and a telephone survey to assess taxpayers’ concern about food price increases and opinion on ethanol policies. Results from both support GMA’s position of reducing or eliminating ethanol subsidies and mandates.

Grassley, senior U.S. senator from the corn state of Iowa and strong supporter of ethanol, vociferously opposes the GMA campaign. A few days after the Roll Call article came out, he delivered a statement about the “smear campaign” on the Senate floor and posted documents from GMA and Glover Park Group, the public relations firm with whom GMA contracted to coordinate the campaign, on his website. “They’ve outlined their strategy of using environmental, hunger and food aid groups to demonstrate their contrived ‘crisis,’” Grassley said. “I think it’s important for policy-makers and the American people to know who’s behind this effort.”

One week prior to Grassley’s letter, the major U.S. livestock trade associations—American Meat Institute, National Cattlemen’s Beef Association, National Chicken Council, National Meat Association, National Milk Producers Federation, National Pork Producers Council, National Turkey Federation, and United Egg Producers—sent a letter to Secretary of Agriculture Ed Schafer objecting to proposed plans to provide rural development loans to ethanol plants, who are struggling to pay above-market rates on corn purchased through futures contracts. They write, “High commodity prices have been wreaking havoc in animal agriculture for almost two years. Yet no one at USDA has suggested that the government could provide loan funds to cover our members’ losses in the corn market.” And: “We urge you to rethink your intention of selectively lending taxpayer funds to private facilities that are having difficulty with the price of commodities.” This objection marks a departure from the livestock industry’s long-standing support of selective subsidies, namely commodity payments, which also address “difficulty with the price of commodities” and as some have argued, indirectly subsidize livestock producers by keeping the price of animal feed low.

The New York State "fat tax"

New York State Health Commissioner Richard Daines has endorsed Gov. David Paterson's revenue-generating budget proposal to create a so-called "fat tax" - an 18 percent levy on sugary drinks like non-diet soda. His endorsement, published on You Tube December 26th, is a five minute dialog which describes the increased consumption of sugar laden drinks, the concurrent rise in obesity, and the cost and impact of the obesity epidemic on the public. The tax is arguably focused on health care policy as opposed to revenues. Elizabeth Benjamin of The Daily Politics covers the issue in her blog post The Doctor is in (Cyberspace).

Daines also quotes a research editorial from the Journal of the American Dietetic Association called How Discretionary Can We Be with Sweetened Beverages for Children which concluded: "Only one high-risk dietary practice emerged as being linked to overweight in children: the intake of sweetened beverages."

[Note from Parke: Cool video, Ashley. I like Daines' effective use of props for data visualization. Because of this New York proposal, I've been getting questions from consumer advocates about the economics of soda consumption. In a nutshell, if people greatly change their consumption in reaction to such a tax, their response is called "elastic." If consumers don't change their consumption much, the policy does better for revenue generation. In a 2004 study of low-income Americans, in the journal Agribusiness, Steven Yen, Biing-Hwan Lin, David Smallwood, and Margaret Andrews estimated the price elasticity for soft drinks to be -0.8, which means that a 10% increase the soft drink price leads to about an 8% fall in soft drink consumption. At the same time, the price increase for soft drinks makes milk and juice products comparatively more attractive to consumers.]

Human fat for fuel

According to an article in Forbes Magazine, a Beverley Hills doctor has been transforming the fat from his liposuction operations into biodiesel to power him and his wife's SUVs. According to the article:

Fat--whether animal or vegetable--contains triglycerides that can be extracted and turned into diesel. Poultry companies such as Tyson are looking into powering their trucks on chicken schmaltz, and biofuel start-ups such as Nova Biosource are mixing beef tallow and pig lard with more palatable sources such as soybean oil. Mike Shook of Agri Process Innovations, a builder of biodiesel plants, says this year's batch of U.S. biodiesel was likely more than half animal-derived since the price of soybeans soared.

A gallon of grease will get you about a gallon of fuel, and drivers can get about the same amount of mileage from fat fuel as they do from regular diesel, according to Jenna Higgins of the National Biodiesel Board. Animal fats need to undergo an additional step to get rid of free fatty acids not present in vegetable oils, but otherwise, there's no difference, she says.

Greenies like the fact that waste, such as coffee grounds and french-fry grease, can be turned into power. "The vast majority of my patients request that I use their fat for fuel--and I have more fat than I can use," Bittner wrote on lipodiesel.com. "Not only do they get to lose their love handles or chubby belly but they get to take part in saving the Earth." Bittner's lipodiesel Web site is no longer online.

Using fat to fuel cars might be environmentally friendly, but it's definitely illegal in California to use human medical waste to power vehicles, and Bittner is being investigated by the state's public health department.

Although it's unclear when Bittner started and stopped making fat fuel or how he made it, his activities came to light after recent lawsuits filed by patients that allege he allowed his assistant and his girlfriend to perform surgeries without a medical license.

Crossposted from EpicureanIdeal.

Crema Catalana, Natillas and Polvorones: This is Xmas and Season's Eatings!!!!

Have you heard about Season's Eatings?... this is the Event Katie organizes once a year (Xmas time) at her blog: Thyme for cooking. If you want to know about it, click here.

My package contained a good bunch of Star Anise, 2 natural vanilla sticks, a gelato recipe, a beautiful card and good Xmas wishes :D, all coming from sunny California, U.S.A. Simona from Briciole is the sender of the package and from here I send her a BIG THANK YOU!!!!! I will not be performing the gelato this time, but I will keep the recipe for the summer time ;D. You can get it here if you wish.

Instead, I used Simona's fantastic spices to cook/bake Polvorones, Natillas and Crema Catalana... desserts that we will enjoy these Xmas days :D

Here you have polvorones or mantecados: simple steps to follow to get these sweeties over your table at Xmas time!

Ingredients for 4 servings: 200 grs of flour, 200 grs of butter, 100 grs of icing sugar, some ground cinnamon a bit of anise (in liquid) and 6 star anise.

1.- Have a pot ready at low heat and place the butter there, add the star anise until the butter melts completely.
2.- Take away from heat, let cool down and when cold, place in the fridge. With the help of a fork mix the flour with the butter (discard the star anise), the icing sugar, a pinch of cinnamon and a bit of anise aroma (one teaspoon).
3.- When we have worked the dough and ingredients are well blended, form the balls and place in the fridge for one hour.
4.- Then crush the balls slightly on their top and bottom and insert in the oven for 15 minutes at 150ºC. Once cold, sprinkle with a pinch of cinnamon and plenty of icing sugar.

Crema Catalana might make you think about Crème brûlée; they have some similarities, no doubt, but even though Crème brûlée sounds more chic... Crema Catalana won't deceive you :D. Here is your opportunity... go and try it!
Here is what I did: The basic ingredients for Crema Catalana and Natillas are the same: Milk, sugar, cornstarch and yolks. The difference is in the quantity of cornstarch we add and the aroma we choose. So, I took the basics: 1 liter of milk, 200 grs of sugar and 8 egg yolks and divided them in 2. Half the ingredients for the Crema and the other half for the Natillas.
Next thing is: Crema C. needs 40 grs of cornstarch (since I used half the ingredients, I took 20 instead). Natillas need 20 grs of cornstarch (since I used half the ingredients, I took 10 grs instead).
The aroma chosen for the Crema was a lemon peel and a branch of cinnamon.
The aroma chosen for Natillas was star anise and vanilla. (6 stars and 1 vanilla stick).

1.- To prepare them: In a big bowl mix the egg yolks with the cornstarch and a shot of milk. Whip with a kitchen beater.
2.- Heat the rest of the milk in a pot with the sugar and the aroma you chose. Have at medium heat and when it stars boiling, let cool down away from the heat.
3.- Once the milk has cooled down, add little by little into the eggs mixture and don't stop stirring. Strain it and pour in another clean pot. Have it at low/medium heat stirring all the time. 4.- When you see that it gets thicker stir more energetically and when it starts boiling take away from the heat and keep on stirring until it cools a bit.
5.- Place on earthenware small dishes and when cold place in the fridge. Just before serving, sprinkle generously with sugar on top and burn it with a blowtorch or any other kitchen tool you have for that purpose. There you are :D :D :D

And see what I have here to show you: Turrones... these ones are made out of chocolate and nuts... Mmmmmm I love them!!!! Still haven't learnt to make them, but I bet next year I will be ready to show you all their recipe :D.
Turrones can be made out of nearly anything: egg yolk, dried fruits, almonds, any kind of nut, liquours, etc.

LET'S BE SWEET!!!!

Stevia sweetener gets FDA salute

Two agency response letters posted on the FDA site, confirmed to Cargill, Incorporated and Whole Earth Sweetener Company LLC that Rebaudioside A (a sweetener derived from the Stevia leaf) is, in fact, Generally Recognized as Safe (GRAS), thus giving the companies the green light for use in the US food supply. According to FoodProcessing: A Home Page for the Food and Beverage Industry, "Rebaudioside A's natural sweetening capacity makes it ideal for the food and beverage industries."

According to Food Navigator USA, “within hours Coca-Cola and PepsiCo announced that their first drinks sweetened with Reb A will be hitting US shop shelves shortly. Coca-Cola partnered with Cargill to develop their rebiana brand called Truvia, and PepsiCo, along with Whole Earth Sweetener Company (a subsidiary of Merisant Company) and PureCircle, have their own product under the PureVia brand."

Many are still critical of the industry sponsored research and FDA's seemingly hastily 'midnight' decision, including Marion Nestle at What to Eat, Center for Science in the Public Interest (CSPI) and Asinus Asinum Fricat at La Vida Locavore, who have been covering the developments.

The FDA letters concluded that:

Based on the information provided by Cargill (Whole Earth), as well as other information available to FDA, the agency has no questions at this time regarding Cargill’s(Whole Earth) conclusion that rebaudioside A purified from S. rebaudiana (Bertoni) Bertoni is GRAS under the intended conditions of use. The agency has not, however, made its own determination regarding the GRAS status of the subject use of rebaudioside A purified from S. rebaudiana (Bertoni) Bertoni. As always, it is the continuing responsibility of Cargill(Whole Earth) to ensure that food ingredients that the firm markets are safe, and are otherwise in compliance with all applicable legal and regulatory requirements.

Avocado and Salmon Feast Pie & Our Xmas traditions

This is another Festive dish. A pie that can be prepared in advance, placed in the fridge and served the day you need it. These are the kind of meals I want to have in my table during the Christmas holidays :D

Here in Catalonia, we celebrate the following holiday days:

the 24th at night called Nochebuena/Nit de Nadal--->> We enjoy a wonderful dinner and then we make the log shit (sorry, I'll explain later what that means). The kids climb over the chair and say a Christmas Poem. The adults give them a tip :D;

the 25th called Navidad/Nadal--->> We have a Fantabulous lunch with the family and sing and drink a lot. The traditional meal is the Christmas broth with chickpeas and meat balls and a roasted turkey or chicken; (there can be many more traditional dishes depending on where you live).

the 26th called San Esteban/Sant Esteve--->> Another amazing lunch done with Navidad leftovers. The traditional meal is Canneloni (in Catalonia);

the 31st at night called Fin de Año/Cap d'Any--->> Basically the same you do, I guess, Fastuous dinner and drinks and dancing;

the 1st of January at lunch time called Año Nuevo/Any Nou--->> Again, basically the same you do... dealing with an elephant's hang over and another fastuous lunch;

and finally the 6th at day time called Dia de Reyes/Dia de Reis--->> A good meal celebrating that the 3 Magic and Wise kings have left lots of gifts to the kids that have been good during the year :D
From all these celebrations, this year, I have 3 Festive lunches at my house: San Esteban, Año Nuevo and Día de Reyes... that's why I'm going nuts trying to assemble and prepare the menus for these days.
Here in Catalonia and starting the beginning of December, we have a log inside the house, called Tió, half covered with a warm blanket that the kids have to feed with peels of oranges and nuts and small treats. They leave the food for the Tió at night in front of it and next morning the log has eat it all! The purpose of this feeding is that the night of the 24th the log will shit presents to the kids. All the kids in the house have to beat the log with a stick and sing a special song while beating it, each time the blanket gets lifted there will be some gifts for the kids!One of the songs (Barcelona one) goes like this:
Caga tió ,
caga turró
d'ametlles i pinyó
i si no cagues,
et fotré un cop de bastó!

Each region, village, part of Catalonia has its own. This one means:

C'mon and shit Tió,
shit some turrón
made of almonds and pine nuts
and if you don't shit
I'll beat you with this stick!

And here, patient readers, is the ingredients list and recipe: For 4 servings: 150 grs of smoked salmon in thin slices, 3 ripe avocados, 1 slice of fresh wild salmon, 2 lemons, 4 gelatin leaves, 1 green onion, 2 teaspoons of tabasco, some extra virgin olive oil, thick sea salt, some black olives, 1 egg.

• Peel the avocados, use a blender to grind their meat and add the juice of one lemon, after it's blended, add a jet of oil. Chop the onion and add to the avocado. Also add the tabasco and reserve.
• In a bowl with some cold water place the gelatin leaves. Then place a pot in the heat with two tablespoons of water and when it starts heating add the gelatin outside the heat. Stir and when they dissolve pour into the avocado mixture. Place in the fridge.
• Cut the fresh salmon and take the spines away. Or better ask your fishmonger to cut and clean the salmon in small dices for you. Marinate with the other lemon juice, some salt and black ground pepper. Reserve outside the fridge.
• Meanwhile take a mold, place some transparent kitchen film inside it and put the smoked slices in the bottom and walls. Then, pour half the avocado paste, then the marinated salmon dices and the other half avocado paste. Seal with some more smoked salmon slices and place in the fridge for at least 4 hours.
• You can have it the day after perfectly well :D

I'm sending this over to Val from More than a Burnt Toast as she wanted to know how traditional Xmas celebrations were in other world countries :DMerry Christmas FOODIE BLOGGERS AND READERS (I shouted here) ;D. Boleta and Tió also wish you the best♥!

School lunch and school breakfast standards

The Institute of Medicine, part of the National Academies, today released a report on meal patterns and nutrient standards for the National School Lunch Program (NSLP) and School Breakfast Program (SBP).

There is a request for public comments.

The National School Breakfast Program feeds 10 million children each day, and the National School Lunch Program feeds more than 30 million students. Yet the national nutrition standards and meal requirements for these meals were created more than a decade ago, making them out of step with recent guidance about children's diets. With so many children receiving as much as 50 percent of their daily caloric intake from school meals, it is vital for schools to provide nutritious food alongside the best possible education for the success of their students.

At the request of U.S. Department of Agriculture (USDA), the Institute of Medicine assembled a committee to recommend updates and revisions to the school lunch and breakfast programs. The first part of the committee's work is reflected in the December 2008 IOM report Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Phase II of the report is expected in Fall 2009. This first report provides information about the committee's approach as it reviews the school lunch and breakfast programs. In the report's second part, the committee will share its findings and recommendations to bring these meals more in line with today's dietary guidelines.

The committee welcomes public comments about its intended approach. An open forum will be held January 28, 2009 in Washington, DC to receive input from the public.

New study confirms: restaurant meals have more calories

In the new issue of the Review of Agricultural Economics, agricultural economist James Binkley of Purdue University confirms that restaurant and fast food meals have many more calories than home meals do (see abstract).

For example, for a typical adult, and holding constant other variables, a lunch in a table-service restaurant has on average 184 more calories (kcal) than a lunch made at home. A lunch at a fast-food restaurant has on average 121 more calories than a lunch made at home.

A difference of 120 to 180 kcal per day is enough to contribute to weight gain over time.

Two concerns about restaurant meals are their energy density and their total calories. Binkley found that fast-food meals were the most energy dense, while table-service restaurant meals had the most total calories. Meals from home scored better on both counts.

From the Wiley-Blackwell press release:

“It is misleading to focus concerns about the nutritional effects of increased food away from home primarily on fast food. All food away from home should be considered,” Binkley concludes.

The King Corn guys spoof HFCS ads

Have you seen the corn refiners' ads defending high fructose corn syrup (HFCS) from its critics? Then you may enjoy the spoof by Ian and Curt, the guys from King Corn (reviewed earlier on this blog).

Vilsack to be appointed Agriculture Secretary

The New York Times online yesterday evening reported that former Iowa governor Tom Vilsack would be appointed Secretary of Agriculture. I read the news on the Ethicurean, which was disappointed ("AgSuck," said the headline). John Crabtree from the Center for Rural Affairs gave an earlier more favorable review of Vilsack on the Blog for Rural America.

Beans Porridge and 10 Tips to Cook your Beans well.

Let's forget about sophisticated and festive dishes for a while and land our feet on earth... Are you familiar with morcilla de cebolla, with chorizo, with pigs feet? No? Well, then let me introduce you to Potaje de judías-Olleta de music or Beans Porridge. This is a typical dish from Alicante, Valencia and cold days like the ones we've had are the perfect excuse to prepare this dish.

Remember that post where I explained you some differences between the chorizos and another one with sausages? If you have doubts please check here for chorizos and here for sausages.

Preparing the dish is really easy although it takes some time. I always cook double and then I have it for 2 days ;D

Here you have some tips to cook them right. Those of you buying canned beans just jump over this paragraph :D

1. Before you soak them in water, take a look at them to discard any stones.
2. The previous night soak them in cold water, a large amount of water.
3. If you suspect they are kind of old (not from the latest harvest) add a bit of baking soda to the cold water.
4. Discard those floating.
5. Always use wooden tools. Cook in earthenware dish or stainless steel so that they don't get a metallic flavour.
6. When cooking, always start with cold water.
7. When they start boiling "scare" them with cold water and have them in a very low simmer. This way you will have the tenderest beans ever!
8. Add the salt when they are done.
9. Notice that depending on how old they are and the water composition it can take more or less time to cook. If the beans are fresh it should take 2 hours more or less.
10. Beans will enhance their flavour if cooked with herbs as thyme, sage, cumin...

And to the ingredients recipe. This time serves 6: 1 pig feet, 300 grs of pig's snout, 250 grs of beef meat (choose a tender piece), 500 grs potatoes, 3 onion morcillas, 300 grs of white beans, 2 chorizos, 1 dl of extra virgin olive oil, saffron, salt. This recipe can also include rice, but I didn't use it this time.

• Have beans soaking in cold water the night before.
• Strain and put the Beans in a pot or a big casserole and cover with cold water.
• When they start boiling, throw that water into the sink. Get the beans back to the heat and "scare" them with 2 liters of cold water. Add beef, the pork feet and the snout.
• Cover with a lid and simmer until the pork parts are tender (about 2 hours). After this time add the morcillas, potatoes and chorizos. Simmer for 15 more minutes or until potatoes are cooked.
• A quarter of an hour before serving, add the saffron (6 to 8 threads smashed) and the oil. Check out the taste and add salt if necessary.

You will keep the cold away with this dish ;D
I'm sending The Beans Porridge to BloggerAid: Because we can help... such a hearty, simple, and basic dish should be in everyone's table!!! To get information on BloggerAid, click here. To send dishes for the monthly event head to Eqqual opportunitty kitchen there's still time until December 28th!

Is the NPPC telling the truth about the pork checkoff referendum?

Following our earlier coverage of the pork checkoff referendum request, I read with interest Brian Depew's blog post on the Rural Populist.

Brian was a hog farmer himself at the time of the 2001 referendum on the pork checkoff, in which pork producers failed to approve the program's continuation, but nevertheless had their vote overturned in a deal between the National Pork Producers Council, the checkoff program, and USDA. He calls upon all pork producers to send in USDA's form requesting a new vote before the Jan. 2 deadline.

Then, I read the comment on Brian's post, by Dave Warner. Here is my comment in response at the Rural Populist:

I read Dave Warner’s comments with astonishment. Is this the same Dave Warner who is a director of communication for the National Pork Producers Council?!

Dave writes, “The National Pork Producers Council (NPPC) does NOT receive Checkoff funds.”

That astonished me, because I thought the NPPC received millions of dollars in checkoff funds each year as a contractor to the checkoff program, carrying out checkoff-sponsored activities. In addition, I thought the NPPC in 2006 won an especially sweet backroom deal, in which the checkoff program agreed to pay the NPPC $60 million ($3 million each year for 20 years!) — with no work required at all — for the use of the property rights to the “other white meat” brand. I thought this deal was dreadful from the point of view of pork producers, because they had themselves already paid for most of the advertising that built the “other white meat” brand. And I thought it was a travesty that nobody at the NPPC, the checkoff, or the USDA would share with the public the dubious “appraisal” on which this sale was based.

See this link for details:
http://usfoodpolicy.blogspot.com/2008/11/should-federal-governments-pork.html

Dave writes, “NPPC has nothing to do with the Checkoff.”

That astonished me, because I thought the NPPC was a major player in the deal that overturned the democratic outcome of the last pork referendum in 2001, when pork producers failed to approve the continuation of the checkoff and yet are still to this day forced to pay the “mandatory assessment” (please, nobody call it a “tax,” even though it is collected involuntarily using the federal government’s powers of taxation). The NPPC was one of the parties to the “agreement” with the checkoff and USDA which ended a lawsuit over the 2001 referendum and led belatedly to the current request for producer input.

See this link for details of how the NPPC was involved in that agreement:
http://www.pork.org/NewsAndInformation/docs/MOA-govt4.pdf

I think of the NPPC and the checkoff as closer to each other than tweedledee and tweedledum, with just the thinnest veneer of official separation.

In the end, I fear the tricky maneuver of scheduling the request for producer input over the Christmas season will succeed in denying pork producers a vote yet again. I notice that the independent organizations that were actively involved in the 2001 referendum still have up only a forlorn timeline whose last entry is 2004. It seems doubtful that anybody is getting organized to represent pork producers' interests vigorously before January 2. And both the mainstream press and the agricultural press gave little coverage to this issue.

[Update: For producers who want to request a vote, here is the link to the USDA site. Please post to the comments here if you have any trouble with internet access.]

Black Spaghetti dressed in Xmas colours

Decorating the house these days is one of the highligthed thingstodo in my December list... and believe me or not... I still haven't done it!!! This afternoon, my daughter and I will roll up our sleeves and light up the house. We will get the tree garnished the candles lighted, the Tió will get its blanket on and we'll feed it with some orange peels... the house will be ready for Xmas!

Why shouldn't we do our best when presenting our Xmas dishes too? Let's take this pasta dish for example: simple and impacting at the same time! I enjoy making the ingredients' colours contrast. Would this be the same with beige spaghetti? Nope! I want to see my life in colours ;D.
Here you have the elegant black for the inked spaghetti, the passionate red for the shrimps, the Grinch Green for the Pesto sauce and the white representing the snow... place the ingredients in a nice way and get some woaaaahhhhhs from your guests :D

I pretended to send a fish/seafood dish to Maryann and her Seven Fishes Feast at Finding la Dolce Vita and thought I had time until the 18th... wrong!!! She already has the round up showing, I'm a little bit up there in the clouds lately... sorry Maryann, I will link this post to your round up so that people find more inspired dishes there :D.

Ingredients for 4 servings: 400 grs of black spaghetti, 12 fresh shrimps, a bunch of pine nuts, some pesto sauce, salt, olive oil and some parsley.

• Get some olive oil in a sauce pan and when hot, add the shrimps (previously clean, whiskers cut and dry), fry for only 30 seconds per side and reserve. Keep that oil in the sauce pan.
• Prepare a Pesto sauce: 50g basil leaves, 4 tablespoons (60 ml) of pine nuts, 2 garlic cloves, 120 ml (1 / 2 cup) of extra virgin olive oil, 115 grams of freshly grated Parmesan cheese, 25 grams of cheese freshly grated Pecorino (optional) I didn't use it.
  
  Use a blender to get an homogeneous paste with the basil, garlic and pine nuts until a homogeneous paste. Add the olive oil little by little, in the form of thin wire, while beating to achieve a perfect emulsion. Add the shrimps oil too. Add cheese and stir with a wooden spoon. Try and add salt and pepper if needed.
• Boil the spaghetti in salty water following package instructions. Strain and reserve.
• Toast some pine nuts in pan.
• Present the dish: Pour the Pesto over the pasta and mix, place the peeled shrimps and sprinkle with the pine nuts. Decorate with parsley. Easy!!!

Ups... I nearly forget... If you want to find out about Tió, you will have to read the following posts ;D. I'll give you a small hint: It's a Xmas Catalan tradition :D

I'm on time!!!! I'm on time!!! It was until the 18th... just saw it :D. Please also notice that Maryann is organizing the event together with Joe from Italyville! Check both blogs for round ups and great recipes :D

Walnut and Banana Bundt Cake

What do you think? Awesome ugh? Yeah, I was so proud of myself when I finished this cake!!! But, even though it looks so appealing, as we say here las apariencias engañan - appearances are deceptive - I mean that the sight of the cake would make you think it was perfectly baked, but the truth is that it needed some improvement!

First things first: I needed a cake for my father's birthday party and I had seen one at Laurie's from Mediterranean Cooking in Alaska that seemed so easy and "good looking". So, there I went and printed the recipe. I thought I had all the ingredients, but some were missing or I just didn't have enough, this was my first mistake. Second, I didn't check what a cup measure would be in grams, and I simply took a big coffee cup and used it for my measures. And third I changed Laurie's cake glaze for some melted chocolate... this wasn't bad at all for a change ;D. So you might want to follow Laurie's recipe... find it here.
Not that the cake couldn't be eaten!!!! It was good, but I'm a strict and critic woman and always want things as close to perfection as possible! In fact, there were no crumbs left... but this time... Disney stories moral wasn't true: the beauty wasn't inside... it was outside ;D.

The main problem the cake had was that the texture was too thick, not spongy. Otherwise, the flavour was good.


Ingredients for the cake: (in green: original recipe ingredients, in red: what I changed).
* 2-3 ripe pears (2 cups chopped) 2 cups of ripe banana
* 3 cups all-purpose flour
* 2 cups of sugar
* 1/2 tsp. baking soda 1 tsp baking soda
* 1/2 tsp. salt
* 1 cup plus 2 Tbsp. vegetable oil
* 3 eggs 4 eggs
* 1 tsp. vanilla extract
* 1 Tbsp. freshly grated lemon peel I forgot
* 1 1/3 coarsley chopped pecans I used 250 grs of walnuts instead
The melting chocolate:
* aprox 100 grs of 70% cacao chocolate,
* 20 grs of butter,
* 1 Tbsp. of sugar

• Preheat oven at 180ºC.
• I use a silicon mold that doesn't need any rubbed oil, but if you don't have it, then oil your bundt.
• Peel the bananas and smash with a fork. Reserve.
• In a big bowl get the flour, sugar, baking soda, and salt. Stir the oil, eggs and vanilla extract into the dry ingredients. Add the smashed banana and the walnuts (chopped). Pour it into the bundt mold.
• Bake for 60 minutes or until a thin skewer inserted into the middle of the cake comes out clean. Let cool in the mold for 20 minutes. Turn upside down onto a wire rack and finish cooling it.
• For the melting chocolate, prepare the chopped chocolate and butter inside a bowl and have it at bain marie until it melts, then add the sugar and stir. Pour over the cake when the chocolate is still hot and let cool down.
• My cups were the equivalent of a 1/3 of litre. I guess that was too much.

Have fun :D

Soybean association alleges misuse of checkoff funds

Today's press release from the American Soybean Association (ASA), a private-sector trade association for the soybean industry:

"Serious ethical, legal, and financial allegations have been raised about how farmer checkoff funds and program activities are being conducted," said ASA President John Hoffman, a soybean producer from Waterloo, Iowa. "These significant allegations have caused ASA to ask the Inspector General to conduct an investigation and audit so that the basis of the allegations can be impartially investigated to find the truth."

Allegations include the improper and wasteful expenditure of both checkoff and federal funds; potential evasion of mandated salary and administrative spending caps by [the United Soybean Board (USB)]; conflicts of interests at USB; use of checkoff funds for prohibited purposes by USB; and wasteful and excessive spending by USB. There are additional allegations concerning improper USB oversight and tolerance of actions that have taken place at the [United States Soybean Export Council (USSEC)], an entity created by USB and ASA in October 2005. These allegations include improper conduct by a USSEC employee at USSEC functions; the firing of whistleblowers; improper employee relationships; contracting violations; management malfeasance and the inability of ASA Directors serving on USSEC Board to obtain an independent and objective investigation of the allegations.

See also links to the Association's longer summary (.pdf) of the controversy, and today's articles at AgricultureOnline and the Des Moines Register.

Similar to the checkoff programs for beef, pork, and dairy, the soybean checkoff program uses the federal government's powers of taxation to collect more than $100 million per year in mandatory assessments to support industry marketing and promotion efforts, but it is controversial with many producers.

These large and influential programs deserve greater attention than the minimal oversight they get from government authorities, public interest groups, and the major media.

Wild Salmon on a Caramelized Apples Bed.

Most of the times, I enjoy cooking a lot. I'm really lucky because I have to cook every single day of the year! Well, maybe not every single day... sometimes, we go to restaurants... but, most of the times, these hands do all the work! Hey, I'm not complaining at all, I like it :D, but there's some days, just a few, that my kitchen gives me some kind of allergy and I just want to avoid anything cooking related.
If I find a recipe like this one, then my love for cooking comes right back immediately!!! And the kitchen allergy dissappears. This dish is done in no time and it's so satisfactory.

These days I also feel bad because everytime I look to my reader... there's more and more posts to visit and I cannot cope with it!!!! See? I'm shoping and buying all the family Christmas presents, I'm also testing some new recipes to try during the holidays, I'm organizing the menus, the fridge, the freezer... I am geting overloaded, I just have to stop, otherwise I get sooooo stressed!

So, I'm sorry, there's many blogs I have to visit, many posts to comment... but I cannot be everywhere :(. I'll just do my best and hope you don't get angry with me.

Ingredients for 4 servings: 4 thick fresh salmon slices, 2 golden apples, 2 table spoons of butter, 1 lemon, 1 table spoon of honey, some red pepper balls, olive oil, parsley, salt and pepper.

• Clean and wash the salmon thick slices. Reserve.
• Peel the apples and take their hearts away. Cut them horizontaly (about 2 cm) and pour some lemon juice over them to avoid oxydation.
• Heat a sauce pan and add the butter. Golden the apple slices during 2 minutes each side. Reserve.
• In the same sauce pan, add the honey, stir add salt and black ground pepper. Stir and add on top of the apples.
• In another sauce pan, fry the salmon slices in some olive oil (just 4 table spoons). Have for 2 minutes each side, making sure the inner part remains juicy and tender. Sprinkle some salt and pepper.
• Present the dish with the apples, the salmon on top and some red pepper balls and parsley to decorate. Eat hot.

Buen provecho! Cheers!

Downsizing and mouse print

As part of a series of reports called "Squeezed at the Supermarket," NBC's Today Show this morning featured Edgar Dworsky, the longtime consumer advocate and blogger behind Consumer World and Mouse Print (discussed in an earlier post). Matt Lauer and Janice Lieberman have great fun going over examples from Skippy peanut butter to Tropicana orange juice. At the end, they read a list of explanations from the manufacturers.

National and international developments in melamine

Nationally:

Walgreens is recalling 173 teddy bears with chocolate bars sold in stores since late September 2008. Analysis by the U.S. Food and Drug Administration found that certain samples of the chocolate provided with the teddy bears were contaminated with melamine. Customers who purchased any of the 173 teddy bears should return them immediately to the Walgreens stores where they were purchased for a full refund. Walgreens already has instructed stores to stop selling the product, which is specifically described as an approximately 9-inch high Dressy Teddy Bear with 4-oz. Chocolate Bar.

Internationally:

The World Health Organization has released a tolerable upper limit of 0.2 milligrams of melamine per kilogram of body weight per day. A meeting of food safety experts held by WHO in Ottawa, Canada, made the decision Friday noting that there is no good reason to have any melamine in food products at all.

According to the Associated Press:

Jorgen Schlundt, WHO's director for food safety, said that threshold is lower than the European Union's limitation of 0.5 milligrams. The U.S. Food and Drug Administration, which originally set its limit at 0.63 milligrams, later reduced its tolerable daily intake to 0.063 milligrams.

WHO's guidance is used by governments to set their minimum food safety standards.Melamine, a nitrogen-rich chemical used in the production of plastics, was first discovered to be a major problem when it appeared in Chinese infant formula in September. Since then traces have been found in milk products around the world.

Last month the FDA said tests found traces of melamine in the infant formula of one major U.S. manufacturer and cyanuric acid, a related chemical, in the formula of a second major maker. Schlundt stressed that the threshold the WHO has set — which stipulates that a 50 kilogram (110-pound) person could tolerate 10 milligrams of melamine per day — is not a "safe" level for melamine, but merely the amount a human being can consume without higher health risk.

Melamine is used in some food packaging and can rub off into packaged food products. It also is part of a cleaning solution used on some food processing equipment.

Cross posted from www.epicureanideal.blogspot.com

Who will be the next U.S. Secretary of Agriculture?

The Washington Post on Thursday offered three names: Kathleen Sebelius (Governor of Kansas), Charles Stenholm (lobbyist and former Representative from Texas), and Dennis Wolff (Pennsylvania agriculture secretary).

The Ethicurean blog and Kim Severson's blog at the New York Times highlight candidates proposed by the sustainable agriculture community. From the Ethicurean's report (and photograph):

Gus Schumacher, Former Under Secretary of Agriculture for Farm and Foreign Agricultural Services at the U.S. Department of Agriculture, Former Massachusetts Commissioner of Agriculture.

Chuck Hassebrook, Executive Director, Center for Rural Affairs, Lyons, NE.

Sarah Vogel, former two-term Commissioner of Agriculture for the State of North Dakota, attorney, Bismarck, ND.

Fred Kirschenmann, organic farmer, Distinguished Fellow, Leopold Center for Sustainable Agriculture, Ames, IA and President, Stone Barns Center for Food and Agriculture, Pocantico Hills, NY.

Mark Ritchie, current Minnesota Secretary of State, former policy analyst in Minnesota’s Department of Agriculture, cofounder of the Institute for Agriculture and Trade Policy.

Neil Hamilton, attorney, Dwight D. Opperman Chair of Law and Professor of Law and Director, Agricultural Law Center, Drake University, Des Moines, IA.

(Photos of the six are arranged above in order of this list)

"Industrial Livestock at the Taxpayer Trough"

The Campaign for Family Farms and the Environment (CFFE) today released a report by Elanor Starmer, entitled "Industrial Livestock at the Taxpayer Trough: How Large Hog and Dairy Operations are Subsidized by the Environmental Quality Incentives Program":

The Environmental Quality Incentives Program (EQIP) was approved by Congress in 1996 with the backing of many family farm and conservation-focused organizations. Designed to provide cost-share and incentive payments to agricultural producers to address resource concerns on their farms, it has been used over the years by thousands of farmers nationwide to make environmental improvements that benefit the land and their communities.

The 2002 Farm Bill opened up EQIP for use by industrial livestock operations, which house thousands of animals and generate massive quantities of manure. They often lack sufficient farmland on which to apply animal waste or make irresponsible management decisions in applying it, generating air or water pollution; the burden of addressing the pollution often falls on public services or community members living near the operations. When Congress made EQIP funds available to these operations in 2002, stakeholders worried that it would further subsidize an environmentally destructive method of production and that the share of funding available for the program’s original targets – small and mid-sized operations – would be diminished.

The 2002 Farm Bill also severely restricted public access to information about the size of EQIP contracts and the practices that they fund. Moreover, the administrator of the program, USDA’s Natural Resources Conservation Service, lacks the funding and mandate to track EQIP payments by the size of livestock operation receiving them. As a result, even though animal waste is now a priority issue for the program, there is no way for the public or policymakers to know how industrial operations are using the funds or to assess whether EQIP is subsidizing their expansion.

This report uses the limited data that is publicly available to investigate the use of EQIP by industrial hog and dairy operations nationally and in the states of Minnesota, Iowa, and Missouri. It finds that nationwide, these operations receive far more than their fair share of EQIP funding.

Although industrial hog operations comprise only 10.7% of all hog operations nationally, they receive an estimated 37% of all EQIP contracts to the hog sector. In contrast, mid-sized hog farms represent roughly 15% of all operations but receive only 5.4% of EQIP hog contracts.

Similarly, the report finds that industrial dairies make up only 3.9% of all dairy operations nationally, yet they receive an estimated 54% of all EQIP dairy contracts. Meanwhile, mid-sized dairies, which account for 13% of all dairies nationally, receive only 7% of EQIP dairy contracts.

This report estimates that between 2003 and 2007, roughly 1,000 industrial hog and dairy operations have captured at least $35 million per year in funding through the EQIP program....

While EQIP continues to be used by many livestock and crop producers to carry out environmentally beneficial practices, a disproportionate share of funds now flows to highly polluting livestock operations. This is a fundamental flaw in the policy and may jeopardize the goals and long-term effectiveness of the program. Moreover, the program suffers from a lack of oversight and insufficient record keeping. As a result, it lacks public accountability.

Purchasing power for peace

I was elated this morning as I smeared Eggplant & Tomato Tapenade on my toast, that I was doing more than nourishing myself, I was helping to bring peace to a region of the world that has been at war for decades.

MEDITALIA™ Tapenades and Pestos are produced in Israel through cooperation between Israelis, Arabs and other neighbours. The olives are grown in Palestinian villages, the glass jars are made in Egypt, and the sun-dried tomatoes come from Turkey. PeaceWorks believes that personal contact between these groups will shatter cultural stereotypes and help people live together peacefully. Five percent of the profits from MEDITALIA™ Pestos and Tapenades go to support the PeaceWorks Foundation to foster peaceful co-existence in the world.

Meditalia is a brand under Peaceworks Holdings LLC pursues profits through our sales of healthful food products that are produced by neighbors on opposing sides of political or armed conflicts, whose cooperative business ventures we facilitate.

Mission And Impact

PeaceWorks is guided by the Theory of Economic Cooperation which states the following:

Mutually beneficial economic initiatives can create good relations between rivaling peoples in the same way that business partners anywhere profit from cooperation in today's marketplace. In this manner, cooperative business ventures that capitalize on the strength of each partner can enable the conditions necessary to achieve long-lasting cultural understanding and eventually even bring prosperity to regions of conflict around the world. PeaceWorks acts at the catalyst for profitable economic interdependence.

Our Cooperation Ecosystem, below, illustrates both levels at which the model works, and the resulting impacts:

• Commercial Cooperation

• Businesses profiting from joint ventures gain a vested interest in maintaining and cementing these valuable relationships.

• Peoples and countries prospering through these cooperative activities gain a stake in the system, furthering stability.

• Human Interaction

• People working together under conditions of equality learn to shatter cultural stereotypes and humanize their former enemy.

And this all results in...

• Job Creation and Export-led Growth

PeaceWorks connects local producers with manufacturers, and buys the food products they create for export. The increased demand thus created results in new jobs, which stimulates local economies and contributes to a rise in the standard of living for their region.

Employment & Technology

Increasing output through exports generates economies of scale and reduces costs, making ventures in regions of conflict more competitive. Export initiatives with overseas partners also benefit from enhanced professionalism, technology transfers and subsequent technical know-how. Peace Building As groups learn to work together, cultural stereotypes are shattered and the former enemy is demystified, and humanized.

Never before have there been so many decisions and impacts on what food you buy. Buy local to support your local economy, buy fair-trade to help farmers get a fair market price, buy organic to preserve traditional farming methods and biodiversity, buy free range for animal rights, buy grass-fed because it has more conjugated linoleic acid, buy what's on sale, buy Kosher for personal beliefs, buy what tastes good. We have a lot of choices to make significant changes in our world through the food we eat. Never before has a social movement been more entrenched in our everyday decisions as what to buy at market. Choose wisely.

Cross-posted from www.epicureanideal.blogspot.com.

Food retail in rough places

Continuing a series of walks through urban U.S. neighborhoods that have been identified as food deserts, I journeyed in November on foot through the Skid Row neighborhood of Los Angeles and the Anacostia neighborhood of my hometown of Washington, DC.

Skid Row

At least from an outsider's perspective, Skid Row seemed bleak beyond words. It is a defining failure for a prosperous society to tolerate such poverty. The food retail situation looked poor, but it would be naive to think food retail policy on its own would make much difference in such a setting. I carried a camera, but, despite being a hardened veteran of urban living in the United States, I felt so much like a tourist from another planet that I could not bear to pull it out. So, I have to link to Wikipedia for an image.


My destination, after passing through Skid Row on my way along 7th Street from a conference hotel downtown, was the produce terminal for Los Angeles, an absurdly immense, congested, and seemingly run-down transportation facility. I can just imagine all the Southern California families, buying their fruits and vegetables in pleasant grocery stores and eating them on the dining tables in their pleasant homes, having no idea of the journey their food has taken through this bleak urban wasteland adjoining Skid Row. I told my students later that it is not much done any more for university teachers to quote Karl Marx, but I found the term "alienation" from his philosophical manuscripts running in circles around my head. Here is an image from the University of Southern California's geography department site describing walking tours in Los Angeles.


Anacostia

In Anacostia, I met up at the lovely historic Frederick Douglass Home with David Garber, who keeps a fine blog called And Now, Anacostia. Historically a food desert, the poor neighborhoods in Ward 8 east of the Anacostia River in DC have benefited from a new Giant supermarket in Congress Heights (on Alabama Avenue just off the left edge of this Google map), but David pointed out that Congress Heights is more than a mile removed from the heart of the Anacostia neighborhood, which could still be considered a retail desert. Moreover, others have complained that Giant's strip mall grocery format was poorly matched to the needs of the neighborhod.


View Larger Map

On the walk, I was intrigued especially by this fairly rough store front (photograph by David Garber), which, on close inspection claimed in its overhead sign to be the "Anacostia Warehouse Supermarket," (point C in the Google map). In a year of living in the neighborhood, David said he had never been in once. Inside, it turned out to be a real mid-sized grocery store with a full line of food, from packaged manufactured food to fresh fruits and vegetables of adequate if unimpressive quality.


I am sure this store is nobody's ideal. At the same time, a policy of tax breaks or other incentives to bring in a new supermarket to this neighborhood would raise a number of questions. Would the tax breaks and incentives be good public policy in tight fiscal times? Would a new retailer drive the Anacostia Warehouse Supermarket out of business, and would that be a net benefit or loss for the neighborhood? Would the new supermarket fail, because of competition with the Congress Heights store a short drive (or long walk, or one metro stop) away? I don't know the answers. Like the other walks in this series, this walk offered a lot to think about on the topic of diagnosing retail deserts.

Interstate countercyclical potato pricing policy

From the Onion News Network (ONN).




Suggested by Yoni of Weighty Matters and seen also on the Blog for Rural America.

The Agriculture and Public Health Gateway

The Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health has introduced the Agriculture and Public Health Gateway, a new website on connections between agriculture and public health. The highlights section features direct links to source documents, such as journal articles and United Nations reports. A search element in the right sidebar draws on major literature databases such as Agricola (much as if one entered search terms directly, I think, without a specific screener for public health relevance). There is an RSS feed, for keeping track of updates.

Flood tolerant rice breakthrough

An article in the Sacramento Bee reveals that a geneticist at UC-Davis is receiving an award for her work developing a flood-tolerant rice. What is most exciting is that the research, which was funded partly by USDA, did not use genetic engineering. Scientists identified a gene, called Sub1A, that is responsible for flooding tolerance in rice. "Identifying the gene allowed plant breeders to use "precision breeding" to create new rice varieties that could recover after severe flooding and "produce abundant yields of high-quality grain," the release says.

Pamela Ronald, a professor of plant pathology, Julia Bailey-Serres, a UC Riverside genetics professor and David Mackill, of the International Rice Research Institute in the Philippines, will be given the 2008 U.S. Department of Agriculture National Research Initiative Discovery Award Friday at UC Riverside.

Implications

Other than their flood tolerance, the new plants are virtually identical to popular high-yielding varieties.

Flooding in Bangladesh and India reduces rice yields by up to 4 million tons each year, enough to feed 30 million people.

Researchers anticipate the flood-tolerant rice plants will be available to farmers within the next two years.

The plants are not subject to the regulatory testing that can delay release of genetically modified crops because they are the product of precision breeding, not genetic modification, the release states.

Study Background

Ronald led the effort to isolate the gene, and her lab showed that the gene is switched on when rice plants are submerged in water. The project took 13 years to complete.

"To be part of this project as it has moved from my lab in California to rice fields in Asia has been inspiring, and the project underscores the power of science to improve people's lives," Ronald said in a written statement.

The research that led to the gene's isolation was funded by USDA grants to Ronald, Mackill and Bailey-Serres. The breeding work was funded by the USDA and the German Federal Ministry for Economic Cooperation and Development.

All told the USDA allotted nearly $1.45 million to the research project, a UC Riverside news release states.

Cross posted from http://epicureanideal.blogspot.com/

Artichokes Nest with Foie & Quail egg

This is my last post on Budapest and there will be some Goose liver involved... a delish! I should have bought more cans!!! Budapest was a beautiful city to visit and I had great fun discovering its food, the market, the streets, buildings and parks; but what I enjoyed the most was the company of my husband and his colleague: Ismael Nafría.
The main reason for the trip was to enjoy some days with my husband in the City. He would work during the day - I would walk the streets - and in the afternoon we would meet and have a coffee together and talk and walk a bit more. He introduced me to his colleague Ismael, and I must say that I enjoyed his company and conversation soooooo much!!!!

Ismael Nafría is a Journalist, a writer, a consultant and a lecturer specialized in Internet. But most of all he is a wonderful person. Thanks again Ismael for your great recommendations and suggestions, thanks for your patience when answering my questions and thanks for getting my neurons excited ;D.

His last book Internet es útil - Internet is useful has been and it's being a great success. Go and check his web too, I'm sure you will find it really interesting and helpful ;D. No english version yet... but that's why we have google translator, don't we? Want to prepare a simple dish that tastes like heaven? (Hey, I'm an artichoke lover, what can I say?). See? there's only 3 ingredients involved and the taste is stratospheric... I really liked it. I highly recommend that you try it! Get some fresh season artichokes, some quail eggs and a bit of goose liver or foie. Ready?
Ingredients for 4 servings: 12 fresh artichokes (not canned please), 12 quail eggs, some foie or goose liver, olive oil (0,4º), thick sea salt or maldon salt and black ground pepper.

• Peel and clean the artichokes: discard the big green leaves, cut them and rub with a lemon to avoid oxidation. Clean their hair inside. Open a bit and reserve. Take a pot, put the artichokes inside and half cover them with water, add some salt inside every artichoke and a bit of olive oil. Bring to a boil and simmer with the lid on until they are tender. Aprox 30 to 45 minutes. Depending on the size it will take more or less.


• Preheat the oven at 180ºC.


• When the artichokes are ready, place over a strainer so that they leave all the water. Now prepare an oven recipient and put the artichokes in.


• Take the quail eggs and with a knife's saw cut them to open and pour inside the artichoke.


• Place in the oven until the eggs are done.


• Take out of the oven and cut a bit of foie, sprinkle on top. Sprinkle also some salt and ground black pepper and serve hot.


• You can roast your artichokes instead of boiling if you prefer so.

I'm sending the recipe over to Ivy's blog: Kopiaste. She is the hostess this week for the Weekend Herb Blogging Event #161. Head over her blog to get inspired... best recipes showing in the round up! The Weekend Herb Blogging event is 3 years old now... participate and help make it older ;D.

The most remarkable thing of the composition of the artichoke are a number of substances that do not stand out for their quantity, but for the remarkable physiological effects that cause:

Cinarina and cinaropicrina: aromatic compounds responsible for the bitter taste of the artichoke. The cinarina is known for its diuretic effect and colerética. Lines of current research focus on the potential preventive role of the cinaropicrina in tumor diseases.

Chlorogenic acid: phenolic compound with antioxidant capacity.

Sterols are substances with similar chemical plant to animal cholesterol, with the ability to limit the absorption of cholesterol in the intestine.

Cinar: flavonoid anti-inflammatory action.

Organic acids (malic and citric, among others) are known to enhance the action of the cinarina and cooking, among many other features. (Source Eroski).




If you want to see more Budapest pictures, click here.


For those of you joining today, if you want to read and watch more photos on Budapest see my posts: Goulash Soup, Budapest's Central Market, Gulyás Hungarian soup and a restaurant recommendation

XMAS TRAFFIC GIFTS!!! Spanish Recipes TOP TEN.

Hou, hou, hou!!! May I have your attention?

Starting this year, I will make a list of my TOP TEN Traffic Foodie Bloggers. The list will be based on my Google Analytics' traffic sources/referrals. Those bloggers sending me more traffic through the year will be shown in the list and will receive some gifts from Spanish Recipes!!!. It starts counting from January 1st until December 1st, 2008.

Time for sharing, time for enjoying some gifts!!!

Hear the drums?

Here is the list of

Nº 1.- Peter from Kalofagas - Greek Food & Beyond with 448 visits

Nº 2.- Jenn from The LeftOverQueen with 390 visits

Nº 3.- Amy and Jonny from We are never full with 384 visits

Nº 4.- Mallory from The Salty Cod with 279 visits

Nº 5.- Laurie from Mediterranean Cooking in Alaska with 259 visits

Nº 6.- Jai and Bee from Jugalbandi with 244 visits

Nº 7.- Valli from More than a burnt toast with 204 visits

Nº 8.- Ben from What's cooking? with 189 visits

Nº 9.- Nathan from La Cocina de Nathan with 158 visits

Nº 10.- Peter from Souvlaki for the Soul with 151 visits

CONGRATULATIONS TO THE WINNERS!!!!

SPECIAL THANKS AND GOOD WISHES TO

TASTESPOTING AND FOODGAWKER TOO♥♥♥

If you are in the list and I still don't have your home address, will you please email it to me? I would love to start sending your gifts by December 15th :D.

Thanks for reading Spanish Recipes, for coming back to my blog every day and leave clever/fun/amusing/energetic comments :D. Thank you for being OUT THERE! Have a great Holiday Time♥♥♥