Tag Archives: Food

Would you eat this? Soylent Pink in our schools and supermarket!


Having only recently come out of high school I can still all too clearly remember the ‘healthy’ meals that were served daily.  It only took a tentative poke of the fork to determine the majority of these foods were questionable to say the least. Many of my classmates and I were more inclined to order the more expensive option of just fries, at least they looked safe.  A growing movement of people who usually target food places like McDonalds and Taco Bell have now set their sights  on the school cafeteria who it seems has picked up a potentially hazardous ingredient most fast food chains have tossed.

 

I’m talking about Pink Slime the product created “by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria. The process is completed by packaging the meat into bricks. Then, it is frozen and shipped to grocery stores and meat packers, where it is added to most ground beef.”

 These trimmings have for some time been deemed inedible for humans and were used in dog and other animal feeds. However, Gerald Zirnstein a former US Department of Agriculture Scientist says that a whopping 70% of the ground beef we purchase in supermarkets contains pink slime.  After protests from consumers many fast food chains like the ones mentioned above claim they have pulled the product from their manufacturing process. Unfortunately it appears to have been redirected to the school cafeterias!

Who would do such a thing? Apparently the US Department of Agriculture has shelled out enough to purchase over 7 million pounds of the stuff which will soon be hitting the plate in front of your child in the form of burgers. Just recently the government passed regulations to provide students with healthier meal options that include more whole grains and fewer fats.  While their intentions may be good (the product is treated to kill bacteria’s such as E. coli and Salmonella) the process uses chemicals like ammonium hydroxide which is a common ingredient in cleaners and fertilizers. Despite their efforts “In 2009, The New York Times reported that despite the added ammonia, tests of Lean Beef Trimmings of schools across the country revealed dozens of instances of E. coli and salmonella pathogens. Between 2005 and 2009, E. coli was found three times and salmonella 48 times, according to the Times, including two contaminated batches of 27,000 pounds of meat.”

The USDA still asserts that its ground beef purchases meet the highest standard for food safety. Which leads me to wonder if ammonia treated beef trimmings once used in pet food is now sold in the meat aisle have those standards lowered or have we been eating “mystery meat” all along.  With the odds stacked against it and public outcry on the rise I wonder how long the pink slime will stay on the menu.   What do you think? Is the public introduction of these meat products a safe food source or are we being duped? Will you start packing your kids lunches or are you ok with what some call a healthy meal?

 

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DIY – Herbal Teas


This post was featured on Passionate and Creative Homemaking. Don’t forget to stop by their page and show some love!

 

The amazing health benefits of tea are well-known with more research being done each year.  Searching through the wide variety of available flavors in my local supermarket it dawned on me that the majority of the teas we buy can easily be made at home!  Growing your own ingredients are a fun healthy way to know exactly what it is you are consuming and I imagine fresh made teas keep much more of their nutrients than their mass-produced counterparts.

 

Tea gardens can produce a number of crops each year, offer a fun teaching environment for kids and attract the attentions of butterflies and pollen spreading bees! Many commercially produced teas are made with easy to grow plants that you can harvest from your own backyard or indoor planter. Let’s get started!

Mint – Mint is commonly used to treat stomach aches. During the middle ages it was used to whiten teeth and is a strong diuretic and is sometime used as a decongestant for mild common colds.  I recommend growing mint in a container because it spreads quickly and will take over your entire garden if you allow. Mint plants grow well in moist partially sunny areas and due to their hardiness I would recommend them to even a novice gardener.

Chamomile –  Chamomile is used for sore stomachs, irritable bowel syndrome, and as a mild sleep aide. Its grows well in sandy well-drained soil with lots of sun. Plants should be 15 -30 cm apart and lightly fertilized.

Lemon grass – The grass is considered a diuretic, tonic, and stimulant. For best growth, Cymbopogon citratus requires anything between bright sunlight and light shade and a damp soil having excellent drainage system.  When the plants are grown in tubs or containers, it is essential to divide them occasionally as the Cymbopogon citratus is known to have a belligerent growth.

Ginger –  Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavour. It is often used to treat nausea and morning sickness. Ginger plants like a cool, sheltered place protected from strong winds and ideally a humid climate but they do grow well in cool climates as well. Soil should be rich and well-drained.

Brewing the Tea

  • Use 1 tablespoon fresh leaves/roots or 1 teaspoon dried you can adjust to suit your tastes.
  • I recommend using a steeping cup to contain the loose ingredients.
  • Pour hot — but not boiling — water in the mug and let steep for five minutes or less. Use sweetener and cream as desired.Note:  Make sure you know the identity of the plant you’re using to make tea, and be watchful for allergic reactions. Finally, don’t use any leaves or flowers that have been treated with pesticides. Do your research!

 

You are now on your way to enjoying a fresh cup of homegrown herbal tea! Do you have a favorite blend?

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Eating Organic for less.


  My roommates and I used to say a blessing before our meals the went something like ” May this food nourish our bodies as it failed to do so for our wallets.”  It is no secret that food costs are on the rise especially if you opt for fresh and organic choices but it doesn’t have to. Try out these tips to eating organic for less.

1. Buy in Bulk – Many dry good items are much cheaper bought in bulk and have an amazingly long shelf life if stored properly.  Oatmeal, rice, beans, and flour are all good examples of items to buy in bulk and they are all easily kept.

Beans – Many food experts are of the opinion that dried beans can be kept without losing their nutritional value for up to thirty years.
Flour – The shelf life of flour really depends on what you are using if you use a particular kind not listed here let me know and I will track it down for you. All purpose flour will last in a cabinet sealed for up to eight months and twelve if kept refrigerated. Corn Flour is easily kept for up to a year and once again this is increased with refrigeration.
Rice – Properly sealed and stored, polished white rice will store well for 25 to 30 years after opening it should be used within 18 – 24 months.
Oatmeal – Processed oatmeal has a longer shelf-life than natural oatmeal because enzymes in the grain are destroyed by the heat of steaming and rolling. Processed oatmeal has a shelf life of about 18 months. Natural oatmeal can be stored in an airtight container for months, but once opened, it needs to be used as soon as possible (within weeks) because the enzymes breakdown.

 2. Find a local butcher – You may have to dig around but finding a local butcher and supplier can be a wonderful way to give yourself and your family with fresh organic meat at a fraction of the price. A couple of years ago my family purchased half a cow from Warren Wilson College in North Carolina. It was grass-fed, locally butchered, and lasted us through the winter and then some for just a few hundred dollars. Pound for pound we saved money and you can really taste the difference.

3.  Casseroles – Pan dishes are great because you can divide the finished meal into portions to use later. One casserole can feed a family of four two or three times and can be sent to  school or work for a healthy homemade lunch.

4. Grow your own veggies – Starting your own garden may seem like a daunting task but it’s really very simple. There are thousands of articles online to help you get started and with the rise in interest of urban homesteading its easy to find ways to grow in little to no space. Think vertical gardens.

5. Check out your local farmers market – What could be better than supporting your local farmers while eating healthy at a fraction of the cost. Find out where your local farmers market is and take a day to look around. The produce varies with the season and you can usually haggle with the vendors for a price and amount that fits your household and wallet.

6. Raise your own – If its possible raising chickens is a great way to get your own organic eggs and in a pinch meat. Chickens are great composters, bug eaters, and fertilizers. Many areas are now allowing households to keep a limited amount of chickens inside city limits. Another idea is beekeeping if your up to it and I have heard you can get financial help in this area because of their declining numbers in the wild.

What ways do you and your family eat organic for less?

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The most underappreciated weed – Dandelions!


I recently read a fellow bloggers article which sparked my childhood memories of this amazing and all to misunderstood plant.  From food to medicine to wine dandelions have myriad uses granting this usually intimidating menace a well-loved spot in the garden.

 If you have a lawn chances are you’ve spent countless hours in the spring and summer trying to rid yourself of these small yellow flowers. Well now you can give up the fight and embrace one of the most versatile and abundant plants thriving in even the most urban settings. 

 Dandelion greens are one of the seasons first arrivals of edible plants best when picked young they give a powerful punch of Vitamin A and C.  The entire plant root, flower, and stem are used.

The root once harvested is ground and used as a substitute for coffee if you’re in the mood for a change and is similar to chicory. To make this after harvesting the roots you will have to dry, chop, and roast them. After this you grind them and steep in boiling water.  It isn’t your typical cup of joe but when you stumble to the kitchen and find your out of coffee it beats running to the store in your curlers and it is said to be a good tonic for your liver.

The green leaves  boiled with wild onions if your camping makes for a quick easy meal or if you’re at home they are tasty sauted with onion, garlic, and a few chopped peppers. Or you can toss fresh washed greens in with any salad.

Dandelion wine is similarly easy to make using the recipe below variations of which can be found online. 

  • 3 qts dandelion flowers
  • 1 lb golden raisins
  • 1 gallon water
  • 3 lbs granulated sugar
  • 2 lemons
  • 1 orange
  • yeast and nutrientPick the flowers just before starting, so they’re fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the rest to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Strain and rack after wine clears, adding reserved pint of water and any more required to top up. Leave until fermentation ceases completely, then rack again. Set aside 2 months and rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.

For more in-depth information read all about the wonderful dandelion at http://botanical.com/botanical/mgmh/d/dandel08.html  or  http://www.newworldencyclopedia.org/entry/Dandelion and read why people should be more like dandelions at fellow wordpress blogger anita kellams page.

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