Pork producers and importers who want the pork checkoff program to be subjected to a referendum must submit a form to USDA between Dec. 8 and Jan. 2.
If 15 percent of producers and importers say they want a referendum on the Pork Checkoff Program, a referendum would be held within one year after the results are announced. But, conveniently, the whole thing is set up so that failing to express a view counts the same as voting against a referendum.
A USDA press release, website, and Federal Register announcement (.pdf) summarize the procedures for pork producers and importers to let their views be heard. Although the Federal Register announcement includes a link to the form producers and importers are supposed to use, I cannot find the form at the link given, or any other obvious place on USDA's website. Unless I have missed something, this will make it very difficult for producers to exercise their rights.
The 4-week window for submissions was announced by USDA on Nov. 13, giving producers who want the opportunity to vote a very short time to spread the word, especially given the timing over the holiday season.
The pork checkoff program used the Federal Government's powers of taxation to collect $63 million in mandatory assessments in 2008 from pork producers and importers, to fund advertising and promotion efforts, including those using the slogan "Pork. The Other White Meat." The money is overseen by the National Pork Board, a semi-public entity that gives most of it in contracts to the National Pork Producers Council (NPPC), the industry's private-sector trade association. All Pork Board supported advertising messages must be approved by USDA's Agricultural Marketing Service (AMS), which oversees the program and has part of its resulting administrative expenses paid by pork producers' checkoff money.
There are many reasons why pork producers and importers might feel they deserve the chance to vote on whether the mandatory checkoff program should continue. For example:
1. The pork checkoff program is an ineffective way of increasing consumer demand for pork. The program's own official estimates find that a 10% increase in generic pork advertising leads to a 0.21% increase -- one fifth of 1% -- in the quantity of pork consumed.
2. The pork checkoff program is bruising for a fight with the nutrition and health community, which may come to a head early in the new administration. It may turn out to be a terrible liability for pork producers to have their advertising program controlled by the federal government. For example, under the slogan "Counting Carbs? Pork's Perfect," the pork checkoff program's website promoted low-carb fad weight loss diets until 2007, when I filed a petition to have this slogan removed on grounds that it contradicts the federal government's Dietary Guidelines for Americans. The slogan was removed from the websites, and USDA said the program is no longer using the slogan, though without exactly confirming that the change was in response to the petition. If producers were less dependent on the federal government for approval of advertising programs, the producers would have more control over their own marketing messages. There may be similar reasons why pork producers would not want to rely so heavily on a new federal government administration with an increasingly environmental outlook.
3. A well-designed voluntary checkoff program, which would not require federal powers of taxation to force unwilling producers to pay up, might be reasonably successful at raising funds anyway. A recent article in the American Journal of Agricultural Economics explored clever voluntary payment mechanisms.
4. The NPPC, the National Pork Board, and USDA have never given a public accounting to producers or anybody else, explaining in detail how they arrived at the $60 million dollar price tag for the property rights to the "Other White Meat" brand, which the NPPC sold to the National Pork Board in 2006. My Freedom of Information Act (FOIA) request yielded highly censored documents, which showed only that somebody has something to hide in this whole unseemly affair. Insufficient information has been provided to verify that this appraisal was correct and legitimate.
5. Producers were denied their rights to approve the checkoff program in 2000, so the current program has only the window-dressing but none of the substance of a voluntary program. I asked USDA recently if there wasn't supposed to be some evidence of continuing producer support for the checkoff program. The reply by email said, "The Pork Board is only required by the Act to have an initial referendum within 24 to 30 months of the onset of the program. The last referendum for the Pork Checkoff program was conducted in September 2000, as a result of a petition by producers. Secretary of Agriculture Ann Veneman determined the results as non-binding." Just like that.
If you hear anything more about this issue, please post it in the comments. I have seen just about no coverage of this issue in the mainstream press or the agricultural press. I couldn't find anything prominently posted on the website for Pork magazine. Is there some code of silence thing going on here?
Sunday, November 30, 2008
Coffee & Chocolate Cup with Iced Yogurt.
Let's exercise our mind a bit and those of us living in the northern hemisphere close our eyes and imagine a white sand beach, with some coconuts by the hammocks we are resting at, crystal blue waters sparkling a few meters ahead from us, a wooden table at hand reach and this Fresh Cup ready for us. We could go on and on imagining a good looking man coming along our way and asking us... would you mind if I sit right beside you?... But, I will just speak about the Coffee and Chocolate Cup today ;D
This is my entry for the Left Over Queen's Royal Joust. I'm nearly out of time this month but I wouldn't miss it for anything :D. This month's ingredients were: Coffee, honey and black pepper, a fantastic trio from my point of view. And this is what I came up with: a Fresh dessert. If you like it, please head over this month's forum and vote for my recipe :D
First of all we need to prepare the Iced yogurt: take 2 natural non-sugared yogurts, 100 ml of water and 50 grs of sugar.* Mix and stir the sugar with the water until it dissolves and then add the yogurts, stir until you get an homogeneous liquid. Pour inside a recipient and place in the freezer. The day after you can start with the rest of ingredients.
Now, get the Coffee and Chocolate cup started. You will need: 250 ml of coffee, 300 ml of milk, 75 grs of black chocolate (I used 70% cacao), 75 grs of sugar, 2 egg yolks, 1 tablespoon of corn flour, fresh ground black pepper and honey.
- First of all prepare a good coffee and reserve.
- In a small bowl mix the 2 egg yolks with the corn flour and just a shot of the milk you have ready. Stir and add the pepper ( use the grinder 3 times, that's enough). Stir again and reserve.
- In a small pot pour the milk, coffee, sugar and the chocolate in pieces and don't stop stirring until the chocolate has melted away. When it starts boiling (have it at low heat), add the mixture with the eggs and stir no stop until it starts boiling again, then take away from the heat immediately.
- Pour inside the cups or glasses and let cool down. When cold place in the fridge.
- To prepare the cups: Take the yogurt we have in the freezer and scratch it with a fork to get the iced yogurt. Place over the Chocolate & Coffee cup and pour some honey on top. Decorate with some mint leaves.
For those of you living in the Southern hemisphere.... simply enjoy the summer and believe me, life will be better with this Coffee & Chocolate cup at hand reach ;D
Oh, how COOL
Many of you may have noticed yet another “thing” on your food labels. While Country Of Origin Labeling (or COOL) was already printed on wild and farm-raised fish and shellfish, the 2008 Farm Bill has expanded the list to cover some muscle cuts of meats, ground meats, perishable agriculture commodities, ginseng and nuts. The implementation is the responsibility of the USDA’s Agricultural Marketing Service and so far, as expected, their job has been far from cool.
The legislation has roots in the 2002 farm bill. On January 27, 2004, Public Law 108-199 delayed implementation of mandatory COOL for all covered commodities except wild and farm-raised fish and shellfish until September 30, 2006. On November 10, 2005, Public Law 109-97 delayed implementation of mandatory COOL for all covered commodities except wild and farm-raised fish and shellfish until September 30, 2008.
The bill has been framed as effort to provide consumers with information to make informed decision regarding where their food comes from, partially due to the recent attention to local food movements. What they tried to avoid was the ‘elephant in the room’ to all of us, food safety. The reason to avoid food safety? Maybe it is admitting that there is a problem with food safety in this country? Or maybe we don’t want to offend the countries we trade with? Whatever the reason, you are now going to know if you cow was a Canadian or if your tomatoes have been on further vacations then you.
Like most pieces of legislation there are a few exemptions to rule:
1. Non-PACA licensed stores. The Perishable Agricultural Commodities Act (PACA) is a federal law that regulates the produce industry (this could be butcher shops, convenience stores, etc.).
2. Food Service Establishments.
3. Certain processing methods:
- any covered commodity that has undergone processing that results in a change (cooking, curing, smoking, restructuring);
- any covered commodity that has been combined with another food product that is not water salt or sugar (does this mean a rise in peas and carrots? Oh dear!).
And it is these “exemptions” that seem to be causing a lot of ruckus. Say for instance: mixed salad versus bagged spinach? Mixed salad wouldn’t be covered, but the spinach would require labeling. How about a fruit cup that contains melons and strawberries? Nope, does not require a COOL label.
Dried fruit is not subject to COOL labeling requirements since the drying process changes the character of the fruit. Mushrooms, if fresh, are covered. Dried mushrooms are not covered. Packages of different colored sweet peppers (green, yellow, and/or red), combined in a package, will require country of origin notification because there is one U.S. Grade Standard for sweet peppers, regardless of the color.
And if you think the produce industry is confused on how to implement, the coolness continues for the meat industry responsible for muscle cuts beef, veal, pork, lamb and chicken and the ground counterparts.
a) Product of the U.S.—meat from animals born, raised, and slaughtered in the United States or from animals present in the United States on or prior to July 15, 2008.
b) Product of the U.S., Country X—meat from animals born in Country X and raised and slaughtered in the United States.
c)Meat from these animals were not exclusively born, raised, and slaughtered in the United States or imported for immediate slaughter -- meat from animals imported into the United States for immediate slaughter.
d) Product of Country X—foreign meat imported into the United States
Attempt at implementation has been revealing how meat is carried through the supply chain. From birth, to stockyard, to feedlot, to slaughter, animals can have quite a stamped passport and these complexities of the livestock industry may have some product labels listing multiple countries. That's especially true of ground beef, because some meat processors combine cuts from a number of countries to make ground meat and hamburger patties.
Meat packers and large agribusinesses initially opposed the rule because they want continued access to imported (often cheaper) meat, without facing a penalty in the marketplace from consumers who may think American meat is safer. They also argued that the label is unnecessary, too expensive and would be a record keeping nightmare (in this case, "they" was Tyson vice president testifying against COOL at USDA education session).
Proponents for the bill consider COOL a feather in their cap. They believe the greatest advantage is knowing exactly where your food comes from. They argue that COOL gives consumers the ability: to support more local economies, to choose fresher food, and could ultimately prevent food safety problems associated with imported foods.
Some caveats, because what would policy be without them?
1. There is a loophole: Food further processed in foreign countries, may still receive US determination i.e. baby carrots
2. Commingled commodities: goods from mixed countries require all countries to be identified i.e. a mixed bin of tomatoes
Whether you are for or against Country Of Origin Labeling, what this bill teaches us is that these laws are never cut and dry. Once the rule making and regulation begins, what sounded like a great idea can sometime turn into something that is not-so-COOL.
Note: cross-posted from Epicurean Ideal.
The legislation has roots in the 2002 farm bill. On January 27, 2004, Public Law 108-199 delayed implementation of mandatory COOL for all covered commodities except wild and farm-raised fish and shellfish until September 30, 2006. On November 10, 2005, Public Law 109-97 delayed implementation of mandatory COOL for all covered commodities except wild and farm-raised fish and shellfish until September 30, 2008.
The bill has been framed as effort to provide consumers with information to make informed decision regarding where their food comes from, partially due to the recent attention to local food movements. What they tried to avoid was the ‘elephant in the room’ to all of us, food safety. The reason to avoid food safety? Maybe it is admitting that there is a problem with food safety in this country? Or maybe we don’t want to offend the countries we trade with? Whatever the reason, you are now going to know if you cow was a Canadian or if your tomatoes have been on further vacations then you.
Like most pieces of legislation there are a few exemptions to rule:
1. Non-PACA licensed stores. The Perishable Agricultural Commodities Act (PACA) is a federal law that regulates the produce industry (this could be butcher shops, convenience stores, etc.).
2. Food Service Establishments.
3. Certain processing methods:
- any covered commodity that has undergone processing that results in a change (cooking, curing, smoking, restructuring);
- any covered commodity that has been combined with another food product that is not water salt or sugar (does this mean a rise in peas and carrots? Oh dear!).
And it is these “exemptions” that seem to be causing a lot of ruckus. Say for instance: mixed salad versus bagged spinach? Mixed salad wouldn’t be covered, but the spinach would require labeling. How about a fruit cup that contains melons and strawberries? Nope, does not require a COOL label.
Dried fruit is not subject to COOL labeling requirements since the drying process changes the character of the fruit. Mushrooms, if fresh, are covered. Dried mushrooms are not covered. Packages of different colored sweet peppers (green, yellow, and/or red), combined in a package, will require country of origin notification because there is one U.S. Grade Standard for sweet peppers, regardless of the color.
And if you think the produce industry is confused on how to implement, the coolness continues for the meat industry responsible for muscle cuts beef, veal, pork, lamb and chicken and the ground counterparts.
a) Product of the U.S.—meat from animals born, raised, and slaughtered in the United States or from animals present in the United States on or prior to July 15, 2008.
b) Product of the U.S., Country X—meat from animals born in Country X and raised and slaughtered in the United States.
c)Meat from these animals were not exclusively born, raised, and slaughtered in the United States or imported for immediate slaughter -- meat from animals imported into the United States for immediate slaughter.
d) Product of Country X—foreign meat imported into the United States
Attempt at implementation has been revealing how meat is carried through the supply chain. From birth, to stockyard, to feedlot, to slaughter, animals can have quite a stamped passport and these complexities of the livestock industry may have some product labels listing multiple countries. That's especially true of ground beef, because some meat processors combine cuts from a number of countries to make ground meat and hamburger patties.
Meat packers and large agribusinesses initially opposed the rule because they want continued access to imported (often cheaper) meat, without facing a penalty in the marketplace from consumers who may think American meat is safer. They also argued that the label is unnecessary, too expensive and would be a record keeping nightmare (in this case, "they" was Tyson vice president testifying against COOL at USDA education session).
Proponents for the bill consider COOL a feather in their cap. They believe the greatest advantage is knowing exactly where your food comes from. They argue that COOL gives consumers the ability: to support more local economies, to choose fresher food, and could ultimately prevent food safety problems associated with imported foods.
Some caveats, because what would policy be without them?
1. There is a loophole: Food further processed in foreign countries, may still receive US determination i.e. baby carrots
2. Commingled commodities: goods from mixed countries require all countries to be identified i.e. a mixed bin of tomatoes
Whether you are for or against Country Of Origin Labeling, what this bill teaches us is that these laws are never cut and dry. Once the rule making and regulation begins, what sounded like a great idea can sometime turn into something that is not-so-COOL.
Note: cross-posted from Epicurean Ideal.
Thursday, November 27, 2008
Boiled or Roasted Artichokes with Shrimps and Green Sauce
Artichokes are one of my favourite vegetables, when in season, you will always find some in my fridge. I use them for my rices, in a salad, grilled, boiled, in an omelet, roasted, fried... oh, when thinly sliced and fried are amazing... I could eat six king size artichokes in a row! But I'm just being healthy, this is not gluttony, I swear ;D. This veggie is a great friend of your liver... go buy it and cook it! And then celebrate with some wine... you won't feel that guilty if you drink a bit more than usual ;D
This recipe is inspired in one of the dishes performed in the book: Working the plate from Christopher Styler. I got it as a present from Susan's Blogiversary Dash. I was lucky enough to have my name picked from the bowl. It's a beautiful book with great tricks, pictures and tips to make your plate look nice :D.Go and visit Sticky Gooey Creamy Chewy, she's got the most delicious recipes!!!!
You can also have it as a tapa... a colourful one, maybe you would prefer to have the hearts of the artichokes only... play around with the recipe and the sauces, a romesco would be great here too! This time, I boiled the artichokes and picked a green sauce for the dressing. The original recipe had an herbed Mayonnaise which is also a fantastic pick.Ingredients for 4 servings: 16 artichokes, 16 fresh shrimps (or frozen if they are good enough. If you choose this possibility, a good sign of high quality is seeing large and not broken whiskers), a bunch of fresh parsley, 4 garlic cloves, olive oil (0,4º), salt and sea thick salt.
- Clean and take away the greener leaves of the artichokes and rub them with a lemon to avoid oxidation. Boil or Roast them until tender. I boiled them in salty water with some olive oil inside their hearts and some salt too. When tender, reserve.
- In a sauce pan, fry the shrimps with a generous amount of olive oil. Sprinkle with some salt, 30 seconds each side is enough. Reserve them aside and use that oil to make the sauce.
- Peel and chop the garlics and throw in the pan, turn heat low and when fragrant add the chopped parsley. Stir for some seconds and reserve.
- Peel the shrimps and if fresh squeeze their heads' juices inside the green sauce. Stir the sauce and add more olive oil if you feel it necessary.
- Present the plate with the artichokes, the peeled shrimp half in, the green sauce on top and inside the artichoke and sprinkle with some sea salt.
Still reading? Go rush to your favourite shop and buy the ingredients!!!! This is such a delicious dish :D
Tuesday, November 25, 2008
Budapest's Central Market
Budapest's Central Market is located at the end of a pedestrian touristic street called Váci Utca. It's a beautiful walk parallel to the river, full of restaurants and souvenirs' shops.The Market's building is so impressive, lightful and not very noisy. It's divided in three levels: downstairs you will find fish and preserved fruits and veggies. Street level is for the meat, spices and fresh fruit and veggies. And upstairs is a wonderful collection of traditional ceramics and embroidery, all kind of tourists' souvenirs and chessboards.
Come with me and take a look at the downstairs floor. See those huge fishes? They are alive and come from the Danube... they scared me a bit and seemed to ask for help when they got close to the glass and opened and closed their mouth and whispered: S.O.S.!!!
They can be even bigger... look at these others!
And now watch these jars! Ain't these the most beautiful collection of preserved fruits and veggies you've ever seen? So colorful and vibrant! I love them♥.
See that old balance in the background? I have a close up but it had to be a quick one... the shopkeeper didn't want me to photograph the shop!
Now, here is the most famous product in the market: Goose!!! There's a lot of goose shops with fresh gooses, gooses by pieces, fresh livers, foie... heaven for those who enjoy this wonderful animal.
I wish I had a small "branch office" of this shop near my house ;D.
I bought one of the 2600 Forint can and I was happy to see that the same can was double prized in one of the souvenir's shops I stepped into during our visit. I hate it when it's the other way around! Spices, paprika, hanging red peppers, garlics... these ingredients are so important in the Hungarian cuisine. Can't wait to perform some of their dishes. I will adapt them a bit... their taste for hot and spicy food is not shared by my family :D
I would have bought it all!!! 
Problems with the Goulash recipe? Find your solution here! 
Now let's go upstairs and take a look at the aprons... I had a hard time to decide ;D
Which one would you choose? The sexy maid? Incredible Hulk? Take your time ;D
This one on the left doesn't look bad at all, does it?
I hope you enjoyed the tour :D. Bye bye Budapest Market. ¡Hasta la próxima!
There will be more posts about the city soon. But next one will be a recipe... a very easy dish with seasonal artichokes, shrimps and the best sauce... I "want" to see you all back here ;D.Cheers!!!
Sunday, November 23, 2008
Meet the Bloggers
Brave New Foundation's Meet the Bloggers recently had on guests: Marion Nestle blogger on Food Politics; Catherine Gund of Whats on Your Plate; and Kerry Trueman of Eating Liberally. The Bloggers all discussed a hot issue in the food world: Food Safety. Trueman also plugs the good people at the Eat Well Guide and how to find a "natural turkey" and local foods in your area.
From Wall Street to Main Street
As Congress moves to bail out some of the largest corporations in order to prop up the economy, Main Street is jumping on the bandwagon to ask for a little help in these hard times. Is this the 'new New Deal?'
Democratic Senators are working to pass the Reid-Byrd Econ Stimulus Bill. In response to higher unemployment, rising food costs, higher energy costs, State budgets in crisis, and increased dependence on foreign oil, President-Elect Obama has called for a second stimulus bill to jump start the economy and help Americans recover from the recession.
It is well known that the hits on Wall Street take a few months to trickle down to Main Street. The bill focuses on the areas of society that are being hit the hardest:
Unemployment: "The U.S. economy has lost jobs every month this year, a total of 1.2 million jobs, with almost half of the job losses coming in the last 3 months alone." The bill would extend unemployment benefits by seven weeks in all states.
State Economies: The package includes $37.8 million to help States reduce their share of Medicaid, in order to ease the budget shortfalls affecting local economies.
Auto-Industry Assistance: $25 billion in loans with required long term financial plans.
Tax Relief for New Car Purchasing: to help tax payers afford new cars, while propping up the automobile industry.
High Food Costs: "$445 million for the Women, Infants, and Children (WIC) program (which would allow 600,000 women and children to receive WIC benefits, meet some of the rising demand due to a faltering economy, and allow states to avoid creating waiting lists). $50 million is included for Food Banks, $8 million for the Commodity Supplemental Food program, and $60 million for senior meals programs (18 million more meals)."
High Energy Assistance: In order to help Americans cope with spiraling energy costs, $500 million is included for weatherization programs.
Energy Independence: The stimulus makes major investments in electrifying vehicles with $300 million for advanced battery research, and $1billion for the advanced battery manufacturing loan guarantee program which will authorize over $3.3 billion in loan guarantees. In addition, the stimulus includes $500 million to help local governments improve energy efficiency; $500 million for additional energy efficiency and renewable energy research, development and deployment; and $140 million for electricity transmission improvements.
Caring for the Environment: Over $5 billion is included for environmental clean up, urban and rural clean water systems, and for maintenance of our parks, forests, and wildlife refuges.
Building Infrastructure and Creating Jobs: The stimulus package includes: $13.5 billion for building and repairing highways, bridges, mass transit, airports, and AMTRAK, creating 470,000 jobs.
Housing: The Committee bill includes $700 million for capital funding grants to public housing agencies and $200 million to provide housing agencies with additional funding to alleviate the increased costs of energy.
Improving the Quality of Life for Military Families: $175 million for the construction, replacement, and improvement of military family housing at Army and Air Force installations, and an additional $75 million for the construction of child development centers at Navy installations.
Education and Job Training: $2.5 billion is included for school repairs, $600 million for youth training and dislocated workers, $200 million for the Community Services Block Grant, and $36 million for homeless education.
Health: $1 billion to restore some of the purchasing power of NIH that was lost because of inflation in the past five years and allow NIH to award as many as 2,700 new research project grants that could lead to cures and treatments for cancer, Alzheimer’s, heart disease, and many other devastating diseases.
Small Businesses: The stimulus provides $615 million to support $22.5 billion in zero-fee loans to small businesses under the 7(a) program and the 504 program. The bill also provides $1 million to support $10 million in new microloans for small businesses and $4 million for critical technical assistance for these “micro” borrowers.
Border Security and Crime Fighting: The bill includes over $1 billion for border security and other homeland security investments.
Science: $675 million for NASA, Department of Energy and Cyber Security.
Disaster Assistance: Relief support for farmers facing crop damage, and community disaster loans.
Consumer Protection: 13.1 million to permit prompt implementation of new authorities enacted in the 2008 Farm Bill (P.L. 110-246), $75 million for the FBI for agents to investigate rising claims of mortgage fraud, and $10.5 million for the Treasury Inspector General to conduct critical reviews of bank failures.
Democratic Senators are working to pass the Reid-Byrd Econ Stimulus Bill. In response to higher unemployment, rising food costs, higher energy costs, State budgets in crisis, and increased dependence on foreign oil, President-Elect Obama has called for a second stimulus bill to jump start the economy and help Americans recover from the recession.
It is well known that the hits on Wall Street take a few months to trickle down to Main Street. The bill focuses on the areas of society that are being hit the hardest:
Unemployment: "The U.S. economy has lost jobs every month this year, a total of 1.2 million jobs, with almost half of the job losses coming in the last 3 months alone." The bill would extend unemployment benefits by seven weeks in all states.
State Economies: The package includes $37.8 million to help States reduce their share of Medicaid, in order to ease the budget shortfalls affecting local economies.
Auto-Industry Assistance: $25 billion in loans with required long term financial plans.
Tax Relief for New Car Purchasing: to help tax payers afford new cars, while propping up the automobile industry.
High Food Costs: "$445 million for the Women, Infants, and Children (WIC) program (which would allow 600,000 women and children to receive WIC benefits, meet some of the rising demand due to a faltering economy, and allow states to avoid creating waiting lists). $50 million is included for Food Banks, $8 million for the Commodity Supplemental Food program, and $60 million for senior meals programs (18 million more meals)."
High Energy Assistance: In order to help Americans cope with spiraling energy costs, $500 million is included for weatherization programs.
Energy Independence: The stimulus makes major investments in electrifying vehicles with $300 million for advanced battery research, and $1billion for the advanced battery manufacturing loan guarantee program which will authorize over $3.3 billion in loan guarantees. In addition, the stimulus includes $500 million to help local governments improve energy efficiency; $500 million for additional energy efficiency and renewable energy research, development and deployment; and $140 million for electricity transmission improvements.
Caring for the Environment: Over $5 billion is included for environmental clean up, urban and rural clean water systems, and for maintenance of our parks, forests, and wildlife refuges.
Building Infrastructure and Creating Jobs: The stimulus package includes: $13.5 billion for building and repairing highways, bridges, mass transit, airports, and AMTRAK, creating 470,000 jobs.
Housing: The Committee bill includes $700 million for capital funding grants to public housing agencies and $200 million to provide housing agencies with additional funding to alleviate the increased costs of energy.
Improving the Quality of Life for Military Families: $175 million for the construction, replacement, and improvement of military family housing at Army and Air Force installations, and an additional $75 million for the construction of child development centers at Navy installations.
Education and Job Training: $2.5 billion is included for school repairs, $600 million for youth training and dislocated workers, $200 million for the Community Services Block Grant, and $36 million for homeless education.
Health: $1 billion to restore some of the purchasing power of NIH that was lost because of inflation in the past five years and allow NIH to award as many as 2,700 new research project grants that could lead to cures and treatments for cancer, Alzheimer’s, heart disease, and many other devastating diseases.
Small Businesses: The stimulus provides $615 million to support $22.5 billion in zero-fee loans to small businesses under the 7(a) program and the 504 program. The bill also provides $1 million to support $10 million in new microloans for small businesses and $4 million for critical technical assistance for these “micro” borrowers.
Border Security and Crime Fighting: The bill includes over $1 billion for border security and other homeland security investments.
Science: $675 million for NASA, Department of Energy and Cyber Security.
Disaster Assistance: Relief support for farmers facing crop damage, and community disaster loans.
Consumer Protection: 13.1 million to permit prompt implementation of new authorities enacted in the 2008 Farm Bill (P.L. 110-246), $75 million for the FBI for agents to investigate rising claims of mortgage fraud, and $10.5 million for the Treasury Inspector General to conduct critical reviews of bank failures.
ADA: National Food and Nutrition Conference
At the end of October 10,000 Registered Dietitians gathered in Chicago for the National Food and Nutrition Conference and Expo. The conference revealed movements in dietetics and educational sessions discussing the latest field research.
As a dietitian, I am grateful for the opportunity to meet up with old friends, network and hear the latest in the nutrition world. I am happy to see a movement in dietetics that seems to be taking a more holistic approach to the field, and the dietitians role in hunger and environmental nutrition.
As you can image, there is no shortage of food products in the Expo center. Why would industry want to exhibit at FNCE? According to the ADA website: to increase access, visibility and time and money.
Here is an example of the one from Frito Lay:
The highlight of the conference for me was Organic Valley Farm Tour, Elkhorn, Wisconsin sponsored by Organic Valley in conjunction with the Hunger and Environmental Nutrition Dietetic Practice Group. A fabulous, day-long organic farm tour with a host of activities, including a milking parlor and milk house tour and demonstration; a pasture tour and discussion about organic grazing systems; a visit with Dr. Paul Dettloff, Organic Valley staff veterinarian, about herd health and animal well-being; and discussions about the current research and health benefits of organic foods. Lunch was provided on the farm followed by a cooking demonstration by Chef Monique Hooker, author of Cooking with the Seasons.
Some of the topics of the sessions I attended were: Food Access & Community Partnerships - Steps to Reducing Health Disparities, Food or Fuel: The Economic Facts , and the session: The Science of Organics: Nourishing the Land, Animals and People, was co-presented with Helen Costello MS, RD, LD, who currently works at the New Hampshire Food Bank and a former Friedman School graduate, was standing room only.
Food (and Water) For Thought Film Feastival, was a special event Co-hosted by HEN DPG & American Overseas Dietetic Association (AODA) at the Chicago Cultural Center. We viewed films on water conservation, water access, and global food security. After the films, a discussion with expert panelists including one of the filmmakers about how these issues affect our planet, our nation, and our communities.
Attending the session Sustainable Food Systems: Opportunities for Dietitians by speakers: Angie Tagtow, MS, RD, LD Environmental Nutrition Solutions and Alison Harmon PhD, RD, LN Montana State University was pivotal for me as a dietitian. I was pleased to see the room, young and old, captivated by the session. It is refreshing to me to see dietitians interested in how their food system is so connected to health and how excited they are to be exploring solutions.
As a dietitian, I am grateful for the opportunity to meet up with old friends, network and hear the latest in the nutrition world. I am happy to see a movement in dietetics that seems to be taking a more holistic approach to the field, and the dietitians role in hunger and environmental nutrition.
As you can image, there is no shortage of food products in the Expo center. Why would industry want to exhibit at FNCE? According to the ADA website: to increase access, visibility and time and money.
THE FOOD & NUTRITION CONFERENCE & EXPO (FNCE) gives you the most cost-effective way to meet face-to-face with thousands of qualified foodservice, nutrition and healthcare decision makers. You’ll develop solid new business leads while building on existing relationships.Every sector of the food industry is represented at over 2200 booths: beverages, supplements, snack foods, 'functional foods', meal bars, as well as trade groups: The Almond Board of California, Peanut Institute, National Cattleman's Beef Association, National Dairy Council, National Chicken Council, even the National Beer Wholesalers Association. Dietitians can be seen ravenously filling their "eco friendly bags" with free samples of protein chews, appetite suppressant pills, gluten free snack foods, pastas, sweeteners, bakery products, cereals.....you get the picture, as well as nutrition information pamphlets and handouts that can be used to educate RD's clients.
Here is an example of the one from Frito Lay:
The highlight of the conference for me was Organic Valley Farm Tour, Elkhorn, Wisconsin sponsored by Organic Valley in conjunction with the Hunger and Environmental Nutrition Dietetic Practice Group. A fabulous, day-long organic farm tour with a host of activities, including a milking parlor and milk house tour and demonstration; a pasture tour and discussion about organic grazing systems; a visit with Dr. Paul Dettloff, Organic Valley staff veterinarian, about herd health and animal well-being; and discussions about the current research and health benefits of organic foods. Lunch was provided on the farm followed by a cooking demonstration by Chef Monique Hooker, author of Cooking with the Seasons.
Some of the topics of the sessions I attended were: Food Access & Community Partnerships - Steps to Reducing Health Disparities, Food or Fuel: The Economic Facts , and the session: The Science of Organics: Nourishing the Land, Animals and People, was co-presented with Helen Costello MS, RD, LD, who currently works at the New Hampshire Food Bank and a former Friedman School graduate, was standing room only.
Food (and Water) For Thought Film Feastival, was a special event Co-hosted by HEN DPG & American Overseas Dietetic Association (AODA) at the Chicago Cultural Center. We viewed films on water conservation, water access, and global food security. After the films, a discussion with expert panelists including one of the filmmakers about how these issues affect our planet, our nation, and our communities.
Attending the session Sustainable Food Systems: Opportunities for Dietitians by speakers: Angie Tagtow, MS, RD, LD Environmental Nutrition Solutions and Alison Harmon PhD, RD, LN Montana State University was pivotal for me as a dietitian. I was pleased to see the room, young and old, captivated by the session. It is refreshing to me to see dietitians interested in how their food system is so connected to health and how excited they are to be exploring solutions.
Saturday, November 22, 2008
Some Hot Stuff ;D
When I say Hot Stuff this time, I'm not talking about soups, nor stews nor hot wine... take a look at the picture and see what I mean :D.After having goulash soup... I mutated into Eve's perfect shaped body!!!! This is one of the souvenirs I found at the Central Budapest's Market.
A gorgeous and beautiful Market... full of gooses, ducks, chickens; full of spices and hot little red peppers; full of coloured preserved fruit and vegetables; and huge alive river fishes captured in water tanks!
But, my life needs some order and I have to tidy up my clothes and suitcases and papers and.... my husband took away with him all my pictures.... aaaahhhhhsgghhhghghh!
So this will be a short post and tomorrow you will get a full dive into Budapest's beautiful Central Market!
See you all tomorrow :D
Thursday, November 20, 2008
Gulyás Hungarian's Soup and a Restaurant recommendation.
Here we are in Budapest, Hungary. The hotel is nice, the city is yet a mistery and the sky is covered with clouds. It's not winter time, but the cold cold wind cuts our skin... that's why I took a couple of wool hats, gloves and scarfs with me. My husband's reaction to this freezing air is even more heavy... he brought a couple of termic and long slips with him. Ha, ha, he looks really funny with those on!!! This is COLD and not what we have in Spain!
What is the best thing to do to get the energy to walk through the city at night? Of course: comfort food! And where is the best chance for the best comfort food here? At the Muzeum Restaurant... Please waiter, bring some Gulyás over this table and three glasses of Tokaj wine! Köszönöm :D.Gulyás or Goulash is a soup and not a stew, I had to travel to Budapest to learn about it... all my life I had thought that it was a stew! However, this soup has some potatoes, beef, veggies and spices and it kind of looks like a stew... that's why many people gets confused about it :D
Oh, My God... what an experience! After having the whole bowl of hot and spicy goulash I felt like a dragon, ready to burn anything with my breath! The heat immediately posessed my body and it was hard to keep my eye balls inside its cavity!!!!!!! What a strong soup! I must say I'm not familiar with spicy and hot meals, this one works out perfect in cold and freezing weathers :DOf course I had to buy a Hungarian Cuisine Book and you bet I will reproduce the soup at home. I will reduce the hot ingredients to fit my taste but I will tell you all about the real recipe ingredients and measures ;D.
My second choice was some goose liver with caramelized seasonal fruits.... delicious! It seems that goose liver or foie is one of the favourite ingredients here and there's many recipes with it. But I will show you the picture of my husband's pick: an amazing salmon ravioli with salmon caviar as the filling... more than delicious.... awesome!!!
This is a highly recommendable restaurant! The decoration is elegant, decadent and cozy at the same time and there's a life piano music playing that makes your stay even more pleasant. Here is the address for those of you interested:
Múzeum Kávéház
Múzeum körut, 12
Tel: 267 0375
Aprox price per person: 8000 Ft. 32 €
After filling our stomachs with good food and good wine we walked a bit through Pest. For those of you not in the know, the city has two big areas: one called Buda, that's where our hotel is; at the left side of the Danube River and one called Pest, where the cultural and administrative center of the city is; at the right side of the river.
Tomorrow there will be more stories of a Spanish woman walking through Budapest streets.
To my fellow bloggers: sorry guys, I will catch up with your blogs next week. Meanwhile enjoy my adventures in this monumental City.
Wednesday, November 19, 2008
Award for McDonald's ad
The Association of National Advertisers, Inc., gave an award this week to Mcdonald's for multicultural advertising, for the following commercial. According to Laurel Wentz on the ANA site: "Tony Suarez, McDonald's VP-multicultural marketing, said the spot was done by DDB, Chicago, with input from Hispanic shop Alma DDB, Coral Gables, Fla."
Because the commercial is clearly marketing McDonald's to children, it offers insight into the boundaries of the company's voluntary pledge on the website of the Children's Food and Beverage Advertising Initiative.
Will such pledges materially affect the food marketing environment facing our children? That is the key question during the current trial period of industry self-regulation.
Because the commercial is clearly marketing McDonald's to children, it offers insight into the boundaries of the company's voluntary pledge on the website of the Children's Food and Beverage Advertising Initiative.
Will such pledges materially affect the food marketing environment facing our children? That is the key question during the current trial period of industry self-regulation.
Tuesday, November 18, 2008
11.1% of U.S. households were food insecure in 2007
The U.S. Department of Agriculture this week estimated that 11.1% of U.S. households were food insecure at some point in 2007. In a 30-day period, 6.3% of households were food insecure.
USDA estimated that 4.1% of U.S. households experienced "very low food security" at some point in 2007. USDA used to call such housheolds "food insecure with hunger." A simpler single survey question showed that 3.3% of respondents reported being "hungry" at some point in the previous 12 months, because of not being able to afford food.
The estimates were based on a set of questions about symptoms of food hardship on the Current Population Survey in December, 2007. Anti-hunger groups noted that the new USDA estimates do not capture likely recent increases in poverty and hunger due to the financial crisis.
To put the statistics in context, the United States will fail to achieve national targets for reductions in food insecurity.
As part of the department's criteria for evaluating food assistance programs, USDA strategic plans set targets for 2005 and 2007 in the rate of "very low food security" among households with incomes below 130% of poverty. In a 2004 paper (.pdf) for the Center for National Statistics at the National Academies, I discussed some ways these evaluation targets might or might not work as intended. After establishing these targets, USDA has not followed up and reported progress toward meeting them, and is considering changes to its evaluation approach in light of the CNSTAT report on food security measurement.
One complication is that the prevalence of "very low food security" is much worse for households that participate in the Food Stamp Program (now called the Supplemental Nutrition Assistance Program or SNAP), than among low-income nonparticipants, presumably because people who face greater hardship are more likely to participate. The detailed tables of the USDA report this week show, furthermore, that the prevalence of "very low food security" among participants actually appears to be increasing over time.
At the very least, this trend makes it difficult to use such data to demonstrate the beneficial effect of SNAP in reducing food insecurity and hunger. I have been using every opportunity to encourage USDA to pilot and evaluate possible program changes, such as twice-monthly benefit delivery, which might increase the effect of SNAP on measured rates of household food insecurity by reducing the episodes of hardship toward the end of the month.
USDA estimated that 4.1% of U.S. households experienced "very low food security" at some point in 2007. USDA used to call such housheolds "food insecure with hunger." A simpler single survey question showed that 3.3% of respondents reported being "hungry" at some point in the previous 12 months, because of not being able to afford food.
The estimates were based on a set of questions about symptoms of food hardship on the Current Population Survey in December, 2007. Anti-hunger groups noted that the new USDA estimates do not capture likely recent increases in poverty and hunger due to the financial crisis.
To put the statistics in context, the United States will fail to achieve national targets for reductions in food insecurity.
Household food insecurity, 1995-2007
Data source: USDA. Graphic: Parke Wilde.
As part of the department's criteria for evaluating food assistance programs, USDA strategic plans set targets for 2005 and 2007 in the rate of "very low food security" among households with incomes below 130% of poverty. In a 2004 paper (.pdf) for the Center for National Statistics at the National Academies, I discussed some ways these evaluation targets might or might not work as intended. After establishing these targets, USDA has not followed up and reported progress toward meeting them, and is considering changes to its evaluation approach in light of the CNSTAT report on food security measurement.
One complication is that the prevalence of "very low food security" is much worse for households that participate in the Food Stamp Program (now called the Supplemental Nutrition Assistance Program or SNAP), than among low-income nonparticipants, presumably because people who face greater hardship are more likely to participate. The detailed tables of the USDA report this week show, furthermore, that the prevalence of "very low food security" among participants actually appears to be increasing over time.
At the very least, this trend makes it difficult to use such data to demonstrate the beneficial effect of SNAP in reducing food insecurity and hunger. I have been using every opportunity to encourage USDA to pilot and evaluate possible program changes, such as twice-monthly benefit delivery, which might increase the effect of SNAP on measured rates of household food insecurity by reducing the episodes of hardship toward the end of the month.
Data source: USDA. Graphic: Parke Wilde.
Friday, November 14, 2008
Rosquillas: A grandmother's sweet old recipe.
Today I have no time for babbling... I'm going to the beach for the weekend and next week I'm off to Budapest, Hungary. Have you ever been in this city? Do you live there? Any advise? Any good restaurants recommendations? I love walking cities... I think it's a wonderful way to know them... any recommended walks?As promised, here is the sweet treat: Rosquillas... don't know why but I thought that Salmon would win and had the post ready... Oooppsss, I'm rushing to end this one because it got more votes. So, here you have the recipe :D and Salmon will be on your screens soon!!!
Ingredients for 4 servings: 1 egg, 450 grs of flour (I added a bit more), 200 ml of milk, 100 ml of olive oil 0,4º, lemon peel finely grated (half), a pinch of ground Cinnamon, 1 tea spoon of baking power, a spurt of dry anise (liquid), ground sugar, olive oil and more ground Cinnamon.
1.- In a wide and deep recipient, mix the egg, the milk, oil, lemon peel, Cinnamon pinch and spurt of anise.2.- Mix the flour with the baking power in a different bowl.
3.- With your hands, add and mix the mixture of the bowl into the wide and deep recipient until you get a dense dough. The consistency will depend on the anise spurt and size of the egg. Add more flour if you feel it's necessary. The dough will be very sticky at first, but as soon as you get the above texture, is done. Knead a bit.
4.- Give a Churro shape and cut in small dices. Make churro shape again and join the 2 ends to get a round shape.5.- In a small pot, pour olive oil to fry (0'4º), when hot but not burning, add the rosquillas one by one until they get a beautiful golden colour.
6.- Place in a strainer so that the excess of oil leaves the rosquilla. Then place on kitchen paper.
7.- Mix the ground sugar and some ground Cinnamon in a plate and coat the rosquillas there.8.- Wait until cold to eat. Mmmmmmm, que ricas!!!!!
Have a great weekend and see you sometime during the next week. Don't know if I will be able to post on Monday or if I will have scheduled posts; don't know if I will be able to follow your blogs, but for sure I'll come back with new material from Budapest and more Spanish Recipes for you all ☺.
Wednesday, November 12, 2008
Time for a Meme and Awards
Is there anything better than eating some Iberian Acorn Ham?That's a difficult question... but I really do enjoy your company ☺... maybe not as much as a tapa of Iberian Acorn Ham but I'm happy I met you all♥
I just got tagged by Valli from More than a Burnt Toast. She is a beautiful person and her blog reflects her love for life and food. Go take a look and enjoy her posts as much as I do :D.
This Meme has very simple instructions:
*List the Last 10 people who have commented on your blog.
*If you appear on my list, you are tagged and have to do this meme on your own blog too.
*So - who were my last ten commenters?
10) Recipe Girl
9) Laurie from Mediterranean Cooking in Alaska
8) Valli from More than a Burnt Toast
7) Giz from Equal Opportunity kitchen
6) Marianna from History of Greek Food
5) Jenn from The Leftover Queen
4) Emiline from Visions of Sugar Plum
3) Joan from Foodalogue
2) Nikki from Canary Girl
1) Deeba from Passionate about Baking
Now answer the following:
1. What is your favourite post from number 3's blog? Her herb-crusted pork roast! Go and check and tell me you don't drool ;D
2. Has number 10 taken any pictures that have moved you? Recipe Girl always has beautiful shots at her site. I think that the food first enters through ones eyes and she does a great job there :D
3. Does number 6 reply to comments on their blog? Yes she does, I just checked that. Thanks Marianna :D.
4. Which part of blogland is number 2 from? She is from Spain!!!! Actually she lives in Canary islands which belong to Spain but they are closer to Africa than to Spain, a wonderful place to leave at... wonderful beaches and people :D. But Nikki is original from America, aren't you Nikki?
5. If you could give one piece of advice to number 7 what would it be? OOoooops, I don't think I could give any advice to Giz... she has a wonderful blog shared with her daughter and I love to visit her. Instead, my wish would be that they never get tired of blogging ;D
6. Have you every tried something from number 9's blog? I know that many of Laurie's recipes have shocked me!!! She has a precious blog, love her stories of wild Alaska and her pictures and recipes... I might have done one or two or she might have inspired me to perform my own, but I don't remember now. Go check her blog!
7. Has number 1 blogged something that inspired you? I love everything Deeba bakes because that is what her blog is about... all her creations are so carefully presented: cookies, bread, muffins, cakes... I still have to bake some of her cookies, but she surely is a source of inspiration :D
8. How often do you comment on number 4's blog? Emiline is such a sweetheart and sweethands ;D!!! All she touches becomes sweet! I comment on every post she makes :D
9. Do you wait for number 8 to post excitedly? Yeeeeeeeees! Valli's Blog is one of my favourites!!!! Go check and you will agree with me :D
10. How did number 5's blog change your life? It seems that this meme was made on purpose to answer all my blogging main themes... Jenn really did change my blog life!!!!! When I met her and her blog a new world showed to me! She was so sweet and helpful and her Blogroll was such a fantastic discovery and her monthly challenge foodie Event was perfect to meet other bloggers :D. Just GREAT!
11. Do you know any of the 10 bloggers in person? Not in person, but I think I know them much better than some of my neighbours. I would love to meet them all and have some tapas and a beer in my house terrace.
12. Do any of your 10 bloggers know each other in person? Who knows? I don't think so.
13. Out of the 10, which updates more frequently? Deeba and Jenn, I think.
14. Which of the 10 keep you laughing? Emiline! She's got a great and fantastic sense of humour :D, I love all her stories :D
15. Which of the 10 has made you cry (good or bad tears)? Maybe Valli, Jenn and Laurie have the most moving and touching stories.
This was the Meme. And now the Awards I received come from Greece :D. First from Johanna and the second from Ivy, the Excellent Award and the Arte y Pico. Thanks so much girls for thinking about me when giving away your awards :D. Please forgive me for taking so long to post about it.
Here under you will find the blogs I think that deserve both of them:
Maria from Kali Orexi. She is also Greek and her dishes are so true and delicious.
Nathan from La Cocina de Nathan such a hard worker and such delicious latin recipes.
Joan from Foodalogue a smart girl that in no time has been able to get in our kitchens and hearts.
Emiline from Visions of Sugar Plum the sweetest girl in blogosphere :D.
Jen from A2EatWrite. A wonderful person and a great blog!
WHAT WILL I POST ABOUT ON FRIDAY? WILL YOU HELP ME TO CHOOSE? WHAT DO YOU PREFER... SWEET OR SAVORY? Rosquillas or Salmón?
Tuesday, November 11, 2008
Unanswered questions about children's food and beverage advertising
In July, based on information collected through federal subpoena, the Federal Trade Commission (FTC) produced a detailed report on the massive extent of children's food and beverage advertising (see earlier post).
A concurring statement (.pdf) by Commissioner Jon Leibowitz most strongly criticized two industries whose practices "leave a tinge of heartburn": the beverage and fast food restaurant industries.
Why isn't Yum Brands, including Pizza Hut and Taco Bell, on the list of participating companies? Stare at these brand logos and ask, "Why do they insist on unrestrained marketing to children during an epidemic of obesity?"
Why isn't Schweppes, including the Dr. Pepper and Snapple brands, part of the Initiative? An early press release from the Initiative listed Cadbury Schweppes as a founding member, but after a corporate reorganization, only the Cadbury Adams candy part is currently listed in the Initiative's website. The Initiative's six-month progress report (.pdf) covers some trivial issues at great length, but steers so far clear of criticizing companies that it never once mentions the absence of the major beverage company that was listed as a founding member of the Initiative. Stare at this brand logo, and ask yourself, "Did Schweppes commit to restrained advertising to kids, but then change its mind? If so, why?"
And what about Nestle? Just as the FTC report was coming out in July, the Better Business Bureau heralded the last-minute participation of the multinational food corporation, which has a long history of controversial marketing practices. The Initiative has lenient standards for company pledges, as a condition of participation, but Nestle has not yet made public any standards on the Initiative's list of pledges. It is unseemly for the Initiative to give Nestle such an eager press release last July while simultaneously accommodating months of continued foot-dragging on the details of the company pledge. In response to an email query, the Initiative expresses "hope" that the company's pledge should be posted later this month. Stare at this logo, and ask, "How strong will Nestle's pledge be when it is finally shared with the public?"
Half-hearted and long-delayed participation, as well as outright non-participation, undermine the incentives facing competitors that do participate and weaken the prospects for meaningful self-regulation as an effective response to concerns about unhealthy food and beverage advertising to children.
A concurring statement (.pdf) by Commissioner Jon Leibowitz most strongly criticized two industries whose practices "leave a tinge of heartburn": the beverage and fast food restaurant industries.
First, the disproportionate amount ($474 million) to market sugary carbonated beverages to adolescents is striking – that’s nearly $20 per American teenager in 2006. The marketing efforts must be working; on average, adolescents get eleven percent of their calories from soft drinks. Studies show that those who drink more soda are more likely to become overweight. To their credit, the major carbonated beverage marketers entered an agreement with the Alliance for a Healthier Generation and have committed to phase out the sale of full-calorie sodas in schools, shifting to lower calorie and more nutritious beverages. Wouldn’t a responsible next step be to extend this effort beyond the schoolhouse door, and curtail at least some marketing of full-calorie soft drinks to school-age youth – including teens – whether on television, via the Internet, in stores, or elsewhere?Some leading soda and fast food restaurant companies have refused to participate in the Children's Food and Beverage Advertising Initiative, a Better Business Bureau project that hopes to forestall legislative action by demonstrating that the food and beverage industries can regulate themselves voluntarily.
Second, the big dollars to promote fast food restaurants to children are also somewhat hard to stomach: the $520 million for advertising and the toys included with fast food children’s meals was more than twice the amount spent by any other food category to target children under twelve in 2006. Some inner city low-income neighborhoods have numerous quick service restaurants but few grocery stores or markets that sell nutritious foods, so many of the children most at risk for obesity rely on fast food as a mainstay of their diets. Studies show that over-consumption of fast food likely contributes to overweight and obesity. I recognize that McDonald’s and Burger King are working to develop new, lower calorie menu items for children. But surely more can be done to add options to fast food menus and improve families’ incentives to order healthier choices.
Why isn't Yum Brands, including Pizza Hut and Taco Bell, on the list of participating companies? Stare at these brand logos and ask, "Why do they insist on unrestrained marketing to children during an epidemic of obesity?"
Why isn't Schweppes, including the Dr. Pepper and Snapple brands, part of the Initiative? An early press release from the Initiative listed Cadbury Schweppes as a founding member, but after a corporate reorganization, only the Cadbury Adams candy part is currently listed in the Initiative's website. The Initiative's six-month progress report (.pdf) covers some trivial issues at great length, but steers so far clear of criticizing companies that it never once mentions the absence of the major beverage company that was listed as a founding member of the Initiative. Stare at this brand logo, and ask yourself, "Did Schweppes commit to restrained advertising to kids, but then change its mind? If so, why?"
And what about Nestle? Just as the FTC report was coming out in July, the Better Business Bureau heralded the last-minute participation of the multinational food corporation, which has a long history of controversial marketing practices. The Initiative has lenient standards for company pledges, as a condition of participation, but Nestle has not yet made public any standards on the Initiative's list of pledges. It is unseemly for the Initiative to give Nestle such an eager press release last July while simultaneously accommodating months of continued foot-dragging on the details of the company pledge. In response to an email query, the Initiative expresses "hope" that the company's pledge should be posted later this month. Stare at this logo, and ask, "How strong will Nestle's pledge be when it is finally shared with the public?"
Half-hearted and long-delayed participation, as well as outright non-participation, undermine the incentives facing competitors that do participate and weaken the prospects for meaningful self-regulation as an effective response to concerns about unhealthy food and beverage advertising to children.
Sunday, November 9, 2008
ADA, Dietitians, Corporate Sponsorship & HFCS
Some developments this year in the debate over high-fructose corn syrup: December 14, 2007: assistant editor at In These Times, Jacob Wheeler wrote an article called Corporate Potluck: Dietitians and their company sponsors make strange buffet fellows which highlighted the corporate industry partners attending the American Dietetic Association's 2007 Food and Nutrition Conference(FNCE). March 1, 2008: American Dietetic Association Welcomes The Coca-Cola Company as an ADA
The program provides Partners a national platform viaADA
This year at the American Dietetic Association Food and Nutrition Conference in Chicago, The Corn Refiners Association had an exhibit that included information about "the many ways corn based ingredients are contributing to great-tasting food and beverage choices and to innovations that enhance nutrition and help reduce calories and fat."
I guess the question is, who is supposed to be teaching who about nutrition?
The program provides Partners a national platform via
Respected ADA colleagues: as long as your organization partners with makers of food and beverage products, its opinions about diet and health will never be believed independent (translation: based on science not politics) and neither will yours.Furthermore, an interview with Amy Goodman of Democracy Now!, the author of The Omnivore's Dilemma: A Natural History or Four Meals and more recently In Defense of Food, An Eaters Manifesto, Micheal Pollan had this to say:
Well, nutrition science is very compromised by industry. Organizations like the American Dietetic Association take sponsorship from companies who are eager to find -- you know, be able to make health claims.Soon the Corn Refiners Association launched a PR campaign that took Dietitians along with them with a full page ad in the Washington Post: "Registered Dietitians agree that HFCS is the same as table sugar and can be enjoyed in moderation."
This year at the American Dietetic Association Food and Nutrition Conference in Chicago, The Corn Refiners Association had an exhibit that included information about "the many ways corn based ingredients are contributing to great-tasting food and beverage choices and to innovations that enhance nutrition and help reduce calories and fat."
I guess the question is, who is supposed to be teaching who about nutrition?
Saturday, November 8, 2008
Food Fight, the documentary
Filmaker Chris Taylor's new documentary, Food Fight, casts the inventors of California cuisine as captains of the revolutionary overthrow of the industrial food system.
The most fun comes when the film is least reverential to its champions, famous restauranteurs Alice Waters, Jeremiah Tower, and Wolfgang Puck, taking them down a peg. There is an amusing sequence where several interviewees find themselves at a loss for words trying to describe the towering ego that accompanied Towers' innovations in the kitchen of Alice Waters' Chez Panisse during the 1970s. One interview explains that the famous restaurant's wonderful daring could at times lead to failures in between its successes:
Still, I sure had fun at the film's North American premiere in Los Angeles this afternoon. I can imagine that the highly appreciative audience and after-movie question and answer period with the filmaker and several high-profile guests all contributed energy and excitement that might be missing from a DVD viewing. I almost didn't get let in to the full theater on Hollywood Boulevard (itself a fun flamboyant scene for a visitor from Boston!), arriving a couple minutes late from the APPAM meetings.
The movie has many other strengths. There is a particularly nice sequence with Will Allen and collaborators in Milwaukee. A compelling account of the 2008 Farm Bill included terrific good guy / bad guy interviews with Ron Kind (D-WI) who sought reform and Collin Peterson (D-MN) who defended the interests of low-cost industrial production.
Plus, nobody makes a movie like this to get rich. I can enjoy seeing King Corn, Fast Food Nation, Affluenza, Food Fight, and all the good movies by people who want to make a better world, without quibbling too much over the details.
The most fun comes when the film is least reverential to its champions, famous restauranteurs Alice Waters, Jeremiah Tower, and Wolfgang Puck, taking them down a peg. There is an amusing sequence where several interviewees find themselves at a loss for words trying to describe the towering ego that accompanied Towers' innovations in the kitchen of Alice Waters' Chez Panisse during the 1970s. One interview explains that the famous restaurant's wonderful daring could at times lead to failures in between its successes:
Most of the time it was excellent. Sometimes it was inedible. There was this episode with eel ...Based on a DVD viewing, Bonnie at Ethicurean gives the film a fairly rough review. At times, I agree, it risked pretention. How did the filmakers catch the down-to-earth Grist editor and farmer Tom Philpott in a sentence where "de-contextualized" wasn't even the longest word? The interviews have Michael Pollan and Marion Nestle, who in real life always offer something new to think about, saying instead the same things they said in other documentaries, like King Corn. And of course King Corn had a more entertaining premise and more charming everyman protagonists in place of the now-prosperous chef heroes.
Still, I sure had fun at the film's North American premiere in Los Angeles this afternoon. I can imagine that the highly appreciative audience and after-movie question and answer period with the filmaker and several high-profile guests all contributed energy and excitement that might be missing from a DVD viewing. I almost didn't get let in to the full theater on Hollywood Boulevard (itself a fun flamboyant scene for a visitor from Boston!), arriving a couple minutes late from the APPAM meetings.
The movie has many other strengths. There is a particularly nice sequence with Will Allen and collaborators in Milwaukee. A compelling account of the 2008 Farm Bill included terrific good guy / bad guy interviews with Ron Kind (D-WI) who sought reform and Collin Peterson (D-MN) who defended the interests of low-cost industrial production.
Plus, nobody makes a movie like this to get rich. I can enjoy seeing King Corn, Fast Food Nation, Affluenza, Food Fight, and all the good movies by people who want to make a better world, without quibbling too much over the details.
Friday, November 7, 2008
Calorie label round-up
Perhaps in response to the many critics of menu labeling skeptical that the average consumer even knows how many calories they should be eating in a given day or meal, the NYC Department of Health and Mental Hygiene has started advertising what could be considered general nutrition information-- how many calories adults should consume in a day-- in NYC subway cars. The three-month campaign, which began this past Monday, also includes the number of calories for a few example foods like a giant muffin and a chicken burrito.
Following on the calorie labeling scheme for chain restaurants implemented in July in NYC, Californians will also be receiving even more calorie information. Last week, the state was the first in the nation to require calorie labeling for standard menu items at restaurant chains.
Yum Brands, the owner of Pizza Hut, KFC and Taco Bell, has announced that it will voluntarily add calorie labeling to all of its menu boards, but not its drive through menus. Michael Jacobson of the Center for Science in the Public Interest thinks this a national "game-changer" due to the size of the Yum Brands' franchises.
It will be interesting to see how consumers respond to the mandatory and voluntary provision of calorie information, in addition to how restaurant chains respond, perhaps by increasing their low-calorie options if they find changes in trends of consumer food choices.
(Example of ads in NYC subway)
Following on the calorie labeling scheme for chain restaurants implemented in July in NYC, Californians will also be receiving even more calorie information. Last week, the state was the first in the nation to require calorie labeling for standard menu items at restaurant chains.
Yum Brands, the owner of Pizza Hut, KFC and Taco Bell, has announced that it will voluntarily add calorie labeling to all of its menu boards, but not its drive through menus. Michael Jacobson of the Center for Science in the Public Interest thinks this a national "game-changer" due to the size of the Yum Brands' franchises.
It will be interesting to see how consumers respond to the mandatory and voluntary provision of calorie information, in addition to how restaurant chains respond, perhaps by increasing their low-calorie options if they find changes in trends of consumer food choices.
(Example of ads in NYC subway)Bouillabaisse - Bullabesa. The Queen of the French Soups
Come along with me, take my hand and have a deep breath... we are by the sea, feel the breeze in your hair and that particular salty smell... today's dish is Buouillabaisse, one of the richest fish soups ever.Original from Marseille, this soup started as a fishermen dish and it ended up at the best Paris Restaurants. Now you can find it anywhere in the world... give it a try and enjoy such flavourful seafood tastes, its amazing and rich smell filled my kitchen for hours. The recipe is not complicated at all but it will take some hours to have it ready. So worth to try! Is this afternoon a rainy and cold one? Get the fresh products from your fishmonger, a good glass of wine and be ready to spend 4 to 5 hours in the kitchen... you won't regret it!
See hereunder Tossa de Mar's view in the background, one of the Costa Brava's most beautiful villages.
Let's walk a bit further north and take a look to Cadaqués, another Costa Brava village. One of Salvador Dali's favourite spots!
Let's now go south and head to Barcelona's port.
I did some research before I decided to post about this soup and I found as many recipes on bouillabaisse as books and magazines I consulted. I tried to be as close to the original as I could... but who knows if my choice was the right one? Any french readers who want to share their knowledge on this dish?Very important! Buy the freshest ingredients and high quality ones... this will get your guests to perform "the wave" while seating at your dining room's table ;D.
Ingredients for 4 servings: A fish called: Scorpaena scrofa (called cabracho) is a fish of the family of escorpénidos red and covered with thorns. Their weight can reach nearly 3 kg but are rare copies of more than 1,5-2 kg. Usually found at depths from 10 to 500 m, although it is possible to find a little water. (text and picture from wikipedia).
For the dish: Nowadays this fish is hard to find and that's why I used these others: monk fish and hake (1 kilo and half. Ask your fishmonger to cut it in thick slices), 4 shrimps and 4 Norway lobsters, 8 medium monalisa potatoes, olive oil, 1 green pepper, 1 leek, 1 branch of thyme, 1 bay leaf, 3 table spoons of concentrated tomatoe sauce, 3 red onions, 3 carrots, 6 saffron strings, 3 garlic cloves.
For the fish stock: 5 to 6 beach fish (your fishmonger will recommend what's best for a white stock), 5 galeres (take a look at the pics and see if you find its name in English, I couldn't). Also, use the head of the hake for this stock.
For the rouille (sauce): 1 sandwich bread slice without the crust, 1 teaspoon of Pimiento chorizero meat (you could use ñora here or pimiento morron asado - roasted morron pepper). If you cannot find it in your habitual shop check La Tienda., 1 eggs' yolk, salt and pepper, olive oil and 8 thin baguette slices.
Easy when you see it in pics, isn't it?
- Start the fish stock: Clean the fish you will use for the stock or ask your fishmonger to do it for you. In a big deep pot, have 5 liters of cold water and place all the fish in there. Bring to boil, take the white foam out and let cook for 25 to 30 minutes maximum. Strain, squeeze the fish in a strainer and take all the juice you can out of it. Reserve this first fish stock.
- In a big sauce pan pour enough olive oil to slowly cook the veggies. Add them clean and cut (pepper, leek, carrots, onions). Once they start getting tender add the herbs (thyme and bay leaf). Stir for 2 minutes and then add the saffron and the tomatoe. Stir for another 2 minutes and add the fish stock we had reserved. Let it boil for 1 hour and half. Strain and squeeze the ingredients in the strainer and you will get the stock base for the bouillabaisse.
- Now, peel the potatoes and break them in small pieces. Clean the monkfish and hake and leave over a strainer. In a big deep casserole pour the bouillabaisse base and when it starts boiling add the potatoes. 8 minutes before they are completely cooked, add the fish in thick slices and the seafood.
- To serve this soup, the fish/seafood and the potatoes are served aside and the soup goes with some toast bread and rouille sauce on top.
- To prepare the rouille sauce: soak the sandwich bread in the bouillabaisse base and put into a blender, add the 3 peeled garlic cloves, the meat of the pimiento chorizero, 1 eggs' yolk, salt and pepper to fit your taste and blend. Place in a bowl and add some extra virgin olive oil until you get a mayonnaise texture.
- Pour the bouillabaisse soup in a plate, prepare some toasted baguette slices and spread the rouille sauce on top. Place in the plate and also add the bodies of the shrimps and Norway lobsters.
- The recipe didn't mention clams, squid nor mussels, but I steamed some bibalves and added the strained juice to the bouillabaisse and the clams and mussels to the soup. I added the squid to the base together with the fish.
- Also if you use an earthenware dish to present the Bouillabaisse you will touch perfection!!!
Hope you enjoy it as much as we did! It was amazing... so rich in flavours and a delicious contrast with the rouille sauce toasts. Please give it a try... your guests will be there next weekend ;D
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