This is apparently not an uncommon phenomenon. I’ve heard tell of an enzyme that is lacking in certain people’s saliva that therefore makes the taste of cilantro very unpleasant (almost soap-like). One of the more notable individuals who was quite vocal about her disdain for the herb was none other than the late Julia Child (at least, according to Larry King by way of the New York Times article Cilantro Haters, It’s Not Your Fault). Interestingly, the name for the seed, Coriander, is derived from a Greek word that means bedbugs. Frankly, I don’t see the connection to coriander/cilantro and bedbugs, but then again, I’ve had (thankfully) no experience with those pests. Apparently to some, the smell of cilantro reminds them of the smell of clothes that have been bug-infested (umm….EW).

Alright, so that at least explains why people who’ve had bedbug infestations don’t like cilantro. But why does my cousin not like it? His experiences with bedbugs is no more robust than mine. Even curiouser is that cilantro is a wildly popular herb in many parts of the world. It’s used quite heavily in Thai cuisine, not to mention it’s almost ubiquitous in latin dishes. People from these regions certainly don’t suffer from this strange aversion. So what could it be?

The theory goes that cilantro does in fact contain chemical compounds called aldehydes that are present in soaps and other cleaning agents – and unsurprisingly, similar aldehydes also seem to exist in certain insects, hence the Greek word derivative. For some, the association of the scent of cilantro to soap is so strong that it creates a visceral reaction against the consumption of the herb. The good news is that since it’s a memory association, with the right kind of work, one can re-associate their aversion for cilantro with other pleasant things. This also helps to explain why in cultures that use cilantro quite heavily, this phenomenon either doesn’t exist or happens on a much lower scale. By pairing cilantro with other pleasant and favorable experiences, one can learn to appreciate the other flavors present in cilantro as well as the delicious flavors of the dish that the cilantro is in. A great way to start this process is to help minimize the bold taste of the aldehydes. According to a Japanese study, by crushing the leaves, the enzymes released will help to break down the aldehydes into other substances much less offensive and will lessen the flavor.

In conclusion, I want to start adding cilantro back into my guacamole. No, ground coriander doesn’t cut it. And no, I refuse to make two batches. So, cuz, if you’re reading this, I’m gonna teach you how to like cilantro!

As I got older, I learned that it’s not necessarily those areas of your tongue that are specific to tasting those particular tastes, rather that those areas are more sensitive to those tastes but that each taste bud on your tongue is perfectly capable of detecting all four of those tastes, but to varying degrees. Also, you have taste buds on other parts of your mouth as well, like your soft palate on the roof of your mouth. Makes sense…let’s think about it…

Sweet would indicate carbohydrates – that’s good, we need those; bitter would indicate the presence of toxins – those are bad, good we can taste those; salty and sour would indicate the presence of ions, also important (think electrolytes). So, from an evolutionary standpoint, our sense of taste served an essential function to our survival.

Now, add to this that the Japanese have discovered we have a sensitivity to the presence of proteins or amino acids (the building-blocks of proteins), which is why they were allowed to name this sense Umami, this further helps support the theory of the evolution of taste. Proteins are essential, we need these to survive.

Well, guess what? Scientists decided that our taste buds should also be sensitive to the presence of fat…..and, well….they may not be wrong. Dr. Russell Keast, a Lecturer in the area of Sensory Science in the School of Exercise and Nutrition Sciences at Deakin University in Melbourne, Australia has conducted research that indicates that some people are actually more sensitive than others to the presence of fat in their foods. Correlatively, they have found that these very people also tended to have healthier BMIs (Body Mass Indexes).

Those of you not sworn off carbs would probably be happy to know that you too can recreate the bakery experience in the comfort of your own home – with a minimum of hassle. There are many different varieties of breads, many of which require multiple risings, beatings, kneedings and shapings (sounds like a kid with a discipline problem) which is enough to dissuade even the most avid of amateur bakers. I’m no baker, by any means. I stick to what I know – cooking food, the occasional dessert and simple pastry – and I’m not afraid of multiple steps and intricate techniques. In fact, I welcome it. Of course, this also means scheduling time for such a project. But that’s what it becomes – a project – and living in a fast-paced, lack-of-time environment it’s hard to find the luxury of time for luxurious breads.

The answer to this time-old conundrum is simple: Ciabatta! It’s no Challah or Brioche, but the bread is darn tasty and can be put together in about 60 seconds. The wonderful people at Lifehack.org set up a step-by-step illustrated guide on how to prep your dough and get it ready for baking. This, much like crock-pot cooking, is one of those things that you prep in the morning, let it basically rise all day, and then when you get home is ready to throw in the oven and 30 minutes later is ready for repast. For a minimum of effort, you get a deliciously crusty and soft bread that makes your whole house smell like G-d is smiling on you (because if smiles had a smell, that’s what it would smell like!).

The best part is, any leftover bread (as if) makes excellent croutons for salad or soup, or even for bread pudding. The basic ingredients of this versatile bread is:

• 4 cups of all-purpose flour (you may also substitute with 2 cups all-purpose flour and 2 cups whole wheat flour)
• 2 cups of warm water
• 1 teaspoon of salt
• 1/4 teaspoon of granulated yeast (or equivalent)

Pay close attention to the proportion of ingredients: 1 part dry yeast:4 parts salt and 1 part water:2 parts flour. As long as you follow this basic formula, you will always get perfectly delicious Ciabatta. Proportions, my dedicated readers and friends, is the secret to baking (and cooking, of course).

You may find the full instructions for simple Italian Ciabatta on the Lifehack.org website here, Kitchen Hack: One-Minute Bread.

Whether or not Agriprocessors’ actual products’ kashruth itself was ever brought into question, their overall ethical practices regarding their employees left a lot of open questions and too many shades of gray for many to feel comfortable with.

According to the RCA, the Glatt Yoshor initiative was spurred because [they were]

Sickened and embarrassed by the recent scenes of Jews being led off in handcuffs, charged with corruption, money laundering, and even organ trafficking, and frustrated that this is only the latest of innumerable such scandals involving illegal and unethical behavior in our community…” (read more)

The provisions of the JPEG are quite clear and are strongly endorsed by the Orthodox Union (OU), one of the leading international supervising kashruth agencies. Some of the highlights include but are not limited to:

Overall, I applaud this initiative and hope that this is more than just a PR band-aid. Of course, the whole concept of hashgacha or a supervising agency, is that the constituents for whom it is intended have faith in the agency to do the work on their behalf (ie vet the producers of the kosher products and certify that the products themselves are in fact kosher to a specific standard). But in the business of trust and faith, even a small doubt can completely undermine not just and entire institution, but the entire operation as well. It puts everything they do into a less-than-stellar light and brings it into question, which can take years to rectify. To quote Kohelet 7:1 “A good name is better than good oil,” which means that one’s reputation is even more precious than good oil (which was held in very high regard).

I guess the proof is in the action. I’m glad that they’re saying that this is what they will do and enforce, and time will in fact tell if this has any merit at all. I hope for their sake and ours that it does.

Chef Shaya Klechevsky of At Your Palate will be conducting a demonstration at the exclusive Sub-Zero and Wolf Showroom for the Jewish Center Young Couples group on Thursday, February 11th at 7:00pm.

Space is limited to 40 people. Register at www.jewishcenter.org $36 per person.

Elizabeth was kind enough to conduct an interview of me on their blog titled Meet Chef Shaya Klechevsky and the recipes he shared with us!

You may read an excerpt below…

I spoke last with Chef Shaya, the Kosher Chef who appeared on the national television show “Chopped”. He is engaging, upbeat, and discusses food with passion and artistry.

What was it like competing on the show “Chopped”?
Exciting and surreal. It was an incredible opportunity and a great chance to meet other chefs from different backgrounds.

How was it different competing as a kosher Chef?
That was amazing. The judges responded well and were looking for the connection of food and culture from all the contestants. I loved the idea of adding my ethnicity to the dishes.

To read more, visit the GourmetKosherCooking.com website here: http://gourmetkoshercooking.com/2010/01/meet-chef-shaya-klechevsky-and-the-recipes-he-shared-with-us/

In December of 2006, user Susan627 on Chowhound.com posted the following recipe for Irish Cream which was met with rave reviews! Below are some of my professional modifications…

Kosher Irish Cream

Ingredients:

• 1 Cup light cream or Half-n-Half (avoid heavy cream since it will be too thick)
• 14 oz sweetened condensed milk
• 1 2/3 Cup Irish Whiskey (whichever you prefer, but avoid anything too high end)
• 1 tsp instant coffee or espresso powder (I prefer the espresso powder for a richer flavor)
• 2 Tbsp chocolate syrup (any will do, but the better the brand, the tastier the liqueur!)
• 1 tsp Vanilla paste or Pure Vanilla Extract (if you can find the paste, it’s much better, otherwise use pure extract and avoid imitation extract at all costs)
• 1 tsp Almond extract

Preparation:

1. Combine cream or Half-n-Half with condensed milk and Whiskey into a blender.
2. Blending on high, add instant coffee or espresso powder, Vanilla paste/extract and Almond extract.
3. Then, add the chocolate syrup and continue to blend for an additional 10-20 seconds or until ingredients are fully combined.
4. Pour into a bottle that you can seal well and refrigerate.
5. Shake well before each use.

This recipe can apparently hold for up to 2 months. If you don’t think you’ll get through the entire volume within that shelf-period, halve the recipe.

L’chaim!

This hip Jewess and I met a few months back at the Foodbuzz Food Blogger meet-up at David Burke’s Townhouse on the Upper East Side of Manhattan. When schmoozing around with a cocktail in my hand, introducing myself as a “kosher personal chef,” all but everyone asked me, “hey, did you meet Shoshi? She’s a kosher chef too!” In my excitement, I rushed on over to her and introduced myself. Let me just say, she is one very cool cat, with great taste and personality to match. Check out her blog often for more sexy dishes coming to a kitchen near you!

It’s inception began while the duo pursued their passion, scouring the earth for kosher ingredients to exotic dishes. Then one day, while “sipping [their] home-made, double-expresso-cinnamon-topped latte, and nibbling on warm biscotti made with almonds and cocoa,” no doubt from ingredients they’ve found all over the world, they realized that what better way to share their expertise and experiences, as well as knowledge of these kosher products, than to establish a website for people world-wide to be able to read about these amazing resources.

After a few weeks of tweeting back and forth, co-founder Lois Held asked me to come up with a recipe for turkey chops, which is making a new resurgence into the kosher world and asked to interview me for a feature article. After all that kind of flattery, how could I resist? So, with some tweaking and playing, you may read the recipe for a Pan Seared Turkey Chop With Coconut-White Wine Pan Sauce, served with a Mango Chutney and a Sage-Sweet Potato Mash. You may read excerpts from their interview on KosherEye.com.

You may contact Lois Held or Roberta Scher by email. You may also follow them on twitter at @koshereye.

Greece

These days, observant Jews are becoming an increasing demographic to the worldwide travel industry. Especially as travel becomes more affordable and the desire to reach out and learn about new peoples and cultures, travelling the world is slowly climbing the ladder of priorities. For Israelis, their post-army rite of passage typically includes what has facetiously become almost a religious pilgrimage to destinations out in the Far East like India and Thailand. For Americans, it’s almost the obligatory “backpacking through Europe” post-college experience with the regaling of their [sordid] tales and experiences. Exotic locales were always reserved for the more adventurous traveler, but for the Jewish traveler, there were always major obstacles to have to contend with.

For example, the Sabbath always presents a problem since one is not permitted to do so many things, including but not limited to travel. This invariably meant that for the smoothest and most comfortable experience, one would find a local Jewish community which inevitably ruled out any exotic locale that did not have a community to avail oneself of.

The next problem, albeit less of a problem (although, this too depends on how adventurous one is) is the issue of kosher food – or lack thereof. While one may certainly subsist on raw produce, it’s the farthest thing from ideal. If you’re the rugged type, then this certainly isn’t a problem. In recent years, however, this has become less of an issue as long as you don’t mind schlepping foodstuffs with you – bags of vacuum sealed tuna, chemically self-heating meals, etc.

Overall, being a Jewish traveler who observes the laws of kashruth and Shabbat makes traveling a bit of a logistical obstacle if not an all-around deal-breaker, depending on your destination of interest.

Here comes Stuart Katz of Deluxe Kosher Tours (@dluxkoshertours). Following 19 years of experience with kosher tours to Israel, Stuart Katz is taking the expertise learned from those years and branching out to kosher tours around the world. Stuart tackles the largest problem Jews face while traveling by eliminating the headache of planning for kosher food and comfortable, if not luxurious, accommodations (not just for Shabbat). Below, is a recent conversation I had with Stuart.

Stuart Katz

At Your Palate: Hi Stuart, first, tell me a little bit about yourself. What’s your background?

Stuart Katz: I’m originally from Panama but left at a young age. I grew up in San Diego, then later went away for high school to Skokie Yeshiva in Chicago. After high school, I spent a year of work-study in Israel on Kibbutz Yavne, after which I returned to receive a Bachelors at UC San Diego. I went on to complete a Masters in Public Health from Columbia University and an MBA from Southern Methodist University in Dallas. I planned to make aliyah after this but was offered an opportunity to start a tour company with a focus on Israel travel in New York with the “promise” that after two years I would manage the company in Israel. Life works in strange ways and those two years turned into 19 years.

AYP: WOW! Sounds pretty busy! A lot of moving around, I see…..I guess it’s not so unusual that you went into travel tours!

SK: During this time I had the opportunity also to be the managing director for Israir Airlines when they made an entry into the US. Unfortunately this route ceased due to the economic crisis in 2008. Throughout the years many of my customers have said that they would like to travel with me to places other than Israel – until now, I never felt properly equipped to handle such requests.

For the past seven years I have diligently studied over 25 potential markets around the world and the possibility of conducting kosher tours there. I have determined that now is the time to proceed in that direction.

AYP: That’s pretty amazing. What are some travel destinations that you’re thinking about having kosher tours to in the near future?

SK: There really are so many but some of the more exotic and interesting ones are: Bolivia, Uganda, Myanmar, Ethiopia, Southern France, Ireland and Scotland (Kosher Whiskey Tour), Vietnam and Cambodia, Peru and the Galapagos (Ecuador) and many more.

AYP: Those are some pretty cool destinations. Do you find that it’s difficult to organize kosher tours to these locations? What are some of the obstacles you find yourself hitting when planning something like this?

SK: Obstacles include making sure that all of our local suppliers – tour guides, hotels, and drivers, for example – understand the needs of the kosher traveler. This includes making sure that we have access to manual doors on Shabbat or someone to open the doors, making sure that we can get into the kitchens at the hotels properly to kasher them before cooking a meal or to properly re-heat food if it’s brought in prepared from a kosher caterer and making sure the housekeeping staff keep the lights on over Shabbat.

AYP: That’s so fascinating to me! I feel like these are things that we do so automatically that sometimes it’s difficult to actually have to remember to tell someone about these restrictions.

SK: How true that is…..to us and to the travelers it’s habitual. However, for the villager in Uganda it’s never been heard of.

AYP: I wonder what some of the reactions have been when you tell them about these special conditions?

Penguins, Ushuaia Argentina

SK: To make sure that all works as planned I personally visit each and every hotel where our guests stay in. I meet with all local guides; discuss every aspect of the tour so that everything should run smoothly throughout. People are very respectful of the religion and find it fascinating and look forward to the guests’ arrival. This ensures the traveler the best possible experience. Unlike a visit to Israel, which is fascinating in itself – these are destinations that most travelers will visit once in their life. Our responsibility is to make sure that they gain the absolute utmost from that experience without compromising on their religious standards.

AYP: That’s pretty amazing…especially I think in more exotic locales. It sounds like you put a tremendous amount of work and attention to detail into every tour! I imagine that they’re all pretty amazing experiences. Do you find that you have different “levels” of tours? Like, one may be more culturally immersive than others? For example, what are your goals when planning a tour? What kind of experience do you want your travelers to have?

SK: No two of our tours are alike. Some are more historical in nature; some spend more time immersing themselves in the culture of the destination; others focus more on the culinary delights of the region. However, each of our tours has the commonality that nothing is taken for granted from a Kosher perspective.

AYP: As a chef, I must ask….For me, a big part of experiencing a culture is not just in the arts or being in the country, but also in experiencing its local cuisine. So much of what I’ve discovered of other cultures is that food plays a major part in their culture, and so much of the culture is expressed through it. How much of a food culture exposure to your travelers get?

SK: The main goal when planning a tour is to give the participants the opportunity to see the country. I want them learn some of its history and understand any Jewish roots – past and present and have a feel for the person living there.

AYP: So, for example, if you were to visit Ethiopia, would your travelers sit on the ground around a large round dish filled with all sorts of kosher meats and sauces, and each presented with some Injera (the local bread) and invited to just rip off a piece and dig in with their hands?

SK: This varies from tour to tour. Being Jewish, food is an integral part of our tradition. It just can’t be ignored (although many have tried). Rather than provide the customary and familiar foods we try to incorporate local and regional tastes while in every locale (however for those that aren’t interested or can’t tolerate it we’ll always have some chicken soup and kugel available).

AYP: To me, that sounds so inviting….but I imagine for some travelers it could be a little intimidating…That’s great! It’s good to be able to accommodate every type of traveler.

SK: That’s a great example of exactly what we would do in Ethiopia along with other similar activities inherent to that destination.

AYP: Do your travel destinations have any kind of specific theme surrounding that visit? For example, I remember years ago when the Jewish National Fund was celebrating its 100th anniversary, they planned a whole tour which began in Basel (where they had the first Zionist Congress) and ended in Israel. The whole theme surrounded the history and growth of Israel and the organization over the years….

SK: There are currently some tours being considered for 2011 that would be thematic in nature — focusing on historic and commemorative anniversaries in these destinations.

AYP: Pretty cool! I think this kind of service really helps to expand on the larger Jewish psyche. It gives people an opportunity to be able to expand their horizons in a very comfortable way and without having to compromise on their religious observance.

SK: Definitely!

Iguazu Falls, Brazil & Argentina

AYP: So how do you decide on a travel destination? What’s your process? Do you just close your eyes and point to somewhere on the map and say, “Ok, we’re going to Madagascar!”

SK: Not at all! It takes months, if not years of planning. I attend many trade shows (in fact I’m in London visiting a trade show right now) where hundreds of destinations are represented. I talk with many and try and decide if this would be a potential destination for our market. If it seems to be a possibility I then make a trip to inspect it and visit with various hotels and other potential partners in these locales. This all happens before any promotion of the tour begins. Madagascar was considered but was determined that at this time there wouldn’t be enough of a market!

AYP: That’s pretty amazing! I know they say we live in a small world, but as small as it is, there’s still so much of it to see and experience, I imagine this whole process can be a little overwhelming?

SK: I would say at times it can be challenging and that’s what makes it so enjoyable!

AYP: I’m sure! This all sounds so like a huge undertaking! It’s clear you’ve had the years of experience and knowledge of these things that really puts you in a great position to break into this new frontier. How does it feel to be pioneering such a niche market?

SK: It’s an incredible feeling and an exciting opportunity!

AYP: It certainly sounds it, and I’m excited to see how your endeavors will take off!

SK: Stay tuned!

AYP: Will do! Thanks Stuart for your time! This was really great!

SK: My pleasure thank you!

AYP: Enjoy the rest of your time in London and find us some cool places to visit!

SK: Will do!

If you’re interested in attending one of Deluxe Kosher Tours’ upcoming exciting adventures, visit the website at www.DeluxeKosherTours.com.

I’m talking specifically about cheese. Now, some varieties (like the photo in this article) purposely contain mold – that’s the good kind. Personal preferences for cheese aside, this mold is an added component and is actually a desired part of the cheese. The kind you don’t want is the furry stuff that grows on the surface and waves hello when you discover it.

So what are some of the things you can do to prevent or seriously hinder the malignant growth? It’s all in the storage. Cheese is actually a pretty funny product – it has the wonderful property of absorbing all the surrounding fumes and flavors of the exposed ingredients in its environment (presumably your refrigerator). Of course, to deter this, one’s first inclination is to wrap it in plastic and keep the cheese shielded from these environmental attacks. That’s generally a great first line of defense, but cheese needs to breathe.

Best case scenario, you have a dedicated cheese-storage operation. In my brief foray working at L’Ecole – The Restaurant of the French Culinary Institute (which you may follow @frenchculinary) as a student in their culinary school, I was privileged to have seen the giant cheese cart offered as dessert (for an added fee) to their prix fixe dinners. I mean, we’re talking a whole cart, atop which sat what can only be described as a glass box with hinged glass doors, sort of resembling a fish tank with shelves, filled with a whole assortment of cheeses: soft, hard, blue, raw & aged, pasteurized, sheep’s milk, goat’s milk, cow’s milk and every combination thereof. I mean, it truly was a sight to see, and all of us working “on the line” that night would drool as it was quickly ushered past us. Upon further inquiry, I discovered that the cheeses are not removed, wrapped and put away. In fact, it was explained that they remained in the glass box, but kept in a cool, dry place; think wine cellar, but for cheese – hence the industry term: cheese cave (of course, this term is also in reference to where cheese is kept to mature and/or age).

Now, I don’t know about you, but I live in New York City and what little space I have I cannot dedicate for cheese storage (as much as I would like to). However, I can supply you with some helpful tips on lengthening the shelf-life of cheese (especially the expensive artisinal kind).

Tip 1. Cheese and plastic are not friends: As mentioned earlier, cheese needs to breathe. If you bought your cheese vacuum sealed in plastic, remove it. You will need some plastic wrap later though, but we’ll get to that in a minute.

Tip 2. Parchment/Wax Paper is Your Friend: I’m not sure most people have parchment or wax paper lying around their house. Definitely invest in a roll or box of pre-cut sheets of either. The parchment or wax paper will allow the cheese to breathe, and at the same time help to balance out the levels of moisture that the cheese is exposed to which will keep the cheese from drying out. When wrapping your cheese, make sure you wrap it pretty tightly. Website TipNut.com has a great article on How to Wrap Meat Like a Pro. While we’re not wrapping meat, the principles still apply. It also has great illustrations.

Tip 3. Mark Your Cheese – Name and Date: So, while this has no bearing on the actual preservation of your cheese, it’s an important step because you’re likely to forget which cheese it is and when you first put it in your refrigerator. As mentioned in the previous article Recession Specials! Location: Home Sweet Home, I discuss the concept of FIFO (First In, First Out). Labeling is an essential aspect of this process and should really become a standard process in every home – not just restaurants.

Tip 4. Ok, plastic is your friend too, but not to cheese: So, back in tip 1 I mentioned we’ll get to the plastic wrap. Ok, we’re here. Once you have your cheese all nice and wrapped in parchment or wax paper, it is now safe to cover it in plastic. Now, it’s important to make sure the plastic is only loosely wrapped around the cheese package. If the plastic wrap is too tight, then we defeat the whole purpose of the cheese being allowed to breathe. We don’t want to suffocate it, but create a mini environment for the cheese to survive in.

Tip 5. Find the warmest section of your fridge and dedicate it for your cheese: Usually this means in a drawer that’s not close to any edge of your refrigerator. If you have one of those middle shelf crisper drawers, that’s a great spot since it won’t be too close to the wall of the refrigerator which will always be colder. Packing in more cheese packages near each other is helpful too.

Tip 6. Eat Yo’ Cheese: It’s not your job to age your own cheese. If you like aged cheese, leave it to the professionals and buy it. Your refrigerator is certainly not the correct environment for this process. However, if you find that you’ve collected an assortment of leftover cheeses, don’t despair. There’s this wonderful cheese spread the French invented called Fromage Fort, which literally means aged cheese. Basically, take all the assorted leftover cheese pieces and cut them up into smaller chunks, about ½” pieces and throw them into a food processor or blender. Next, throw in a handful of washed, flat-leaf parsley and a clove of garlic or two. Add to this a few good grinds of fresh black pepper and a dash of kosher salt. Lastly, add some white wine to the mix, about a tablespoon or two (it really depends on how much cheese you have) and then process or blend all the ingredients together. You’re looking for a smooth, creamy consistency. This will hold for a bit longer in your refrigerator, which I recommend you keep in a ceramic or glass container, and covered in plastic wrap (here, it’s ok). The acidity in the wine will help stave off the mold growth, and the cheese spread is delicious on crackers!

Now, not only do we get different combinations of nutrients, some are absorbed better by the body than others. This concept of bioavailability states that the real amount of nutrients, like vitamins, isn’t so much the amount present and consumed in your food, but rather how much of this nutrient your body actually absorbed and processed and was not just excreted. For example, 1 cup of whole raw almonds contains: 378mg Calcium (Ca), 5.32mg Iron (Fe), 383mg Magnesium (Mg), 1008mg Potassium (K), and 37.49mg Vitamin E. However, these numbers may not actually reflect the amount of nutrients your body will actually absorb.

In fact, whatever ends up getting absorbed is referred to as the bioavailability of those nutrients. There does not seem to be a hard and fast rule on how bioavailable one nutrient is over another. In fact, one nutrient may be more bioavailable from one food source and less so from another. Each person’s metabolism also plays a role. Also, cooking can sometimes affect the bioavailability of nutrients in food. For example, until you cook spinach, the calcium in it is inaccessible to our bodies (sorry to all of you who eat those spinach salads – it’s doing nuthin’ for you!).

Do not despair! Apparently, adding certain ingredients to your meal or consuming them with other foods can actually increase the bioavailability of nutrients you consume. According to the website Wisebread.com (Bioavailability: How to Get More Nutrients from Your Food), adding black pepper to your meal not only adds some spice but can actually boost the bioavailability of the food. Not to mention, black pepper also acts as an “anti-depressant, pain reliever, and antacid…[as well as] boost brain functioning, and help you sleep.” Now that is what I call a boost!

Erika Strum is Internet Marketing Manager at Wine Enthusiast Companies which is her family business. She first became involved in wine and technology by working in search engine optimization, completing her WSET Advanced Certification and starting her own personal blog, StrumErika.com. She is involved in all divisions of the business from an online marketing perspective through email marketing plus editing and writing for the UnReserved blogs and Winstons’ Wisdoms, the catalog blog. She also enjoys keeping on top of social media trends and democratizing wine, so that all wine lovers have a voice.

At Your Palate: Hey Erika! First, tell us a little bit about yourself: Who are you? What do you do? What makes you an expert on wine?

Erika Strum: Hi Shaya. OK, well I work in my family business: Wine Enthusiast Companies. The business started 30 years ago, in 1979, so we just celebrated our anniversary

AYP: Mazel tov!

ES: We are comprised of a wine accessories catalog and online retail site, WineEnthusiast.com, where we sell anything from stemware to storage and basically all of the wine accoutrements that people need. We also have a magazine featuring wine ratings from our team of expert tasters as well as recipes, travel and viticulture pieces. Thirdly, we are a wine retail business called WineExpress.com, where we sell wine online.

AYP: That sounds pretty impressive and a great wine resource. How well represented are the kosher wines; in the magazine, online for purchase, ratings, etc?

ES: At WineExpress we’ve tried selling a few kosher wines but they never seem to do well Our only shot is around Passover. But we’ve also never taken a big inventory position on them, so it’s hard to say whether it’s our selection, or a lack of interest. At the magazine we have an editor who is assigned to kosher wines, so there is definitely a focus on it.

AYP: Very cool. I know that the kosher wine world is growing at a very rapid rate and the quality and vastness of selection has been getting better every few months. Erika, what happened 30 years ago that got your family to embark on Wine Enthusiast?

ES: Well, my Dad was selling wine for Gallo. He has always been a great salesman and he travelled around to restaurants in the city selling wine. So he was pretty into it. One evening, my parents went to a cocktail party and brought wine and the host didn’t have a corkscrew. They got the idea that there really wasn’t a great resource for people to find a nice selection of wine accessories, and that they should be more widely available, and present in every home.

AYP: Very cute…

ES: So they mailed their first catalog with a few pages and a couple of products out of the attic of our old house and then the business blossomed over time.

AYP: So cool! True American entrepreneurship!

ES: Yea I guess so!

AYP: At what point did your love of wine take hold?

ES: It took some time because I think when you’re younger (and I definitely drank wine at a young age) there’s a natural instinct to reject what your parents do, or to think it’s not cool. Maybe I took it for granted a bit

AYP: *chuckle* I hear that…

ES: And then I went on my own and I worked in Napa [Valley, CA], and I think kind of being independent made me love it more and get involved at my own pace.

AYP: What’d you do while in Napa?

ES: I worked at Robert Mondavi, where I led the tours there for a Summer. It was my dad’s idea and I was scared at first to go by myself and not know anyone! I was younger then. It was really an awesome experience, and I learned a lot about viticulture, vinification, tasting, and the average wine consumer from talking to the people on the tours!

AYP: Whoa! Hold on a sec…you threw out a few sesquipedalian words…..Viticulture? Vinification?

ES: Viticulture is basically, learning what goes on in the vineyard and Vinification is the study of the winemaking process.

AYP: Cool – did you find that it was overwhelming to learn what is seemingly a complicated process?

ES: It was very overwhelming. Everyone was older than me and we had a lot to learn but I just kept treading water and trying my best to keep up! Once I started doing the tours I realized that the average person knew far less than me anyway.

AYP: LOL

ES: So I think wine education is really important; I got some very bizarre questions on those tours.

AYP: What do you find are the most common misconceptions about wine?

ES: There is a lot of misinformation out there.

AYP: Oh, I’m sure! What were the bizarrest?

ES: People would ask: When do they add the raspberries? There is confusion that the aromatics are actually added to the wine, when in fact, these are all just naturally occurring from the grapes themselves. I think one of the most common misconceptions is that good wine has to be expensive. You can get a delicious bottle for $9.95. Maybe not a delicious kosher wine though . I find that a lot of the good kosher wines are very expensive and that’s unfortunate.

AYP: I was going to say – do you think the same idea translates to kosher wine… . Truth is, I think many of the good kosher wines are actually imported from Israel and Europe so I imagine that already puts the cost of the wine already in a higher cost bracket….Very few good kosher wines are actually produced here in the states…

ES: That’s true, though it’s not the case for non-kosher wine, you can find Italian bargains for under $10 for example, so I’m not sure that’s the reason. I think it’s more lack of demand for higher quality and not as much competition, so people can charge whatever they want.

AYP: Well, I think the next reason it’s still expensive is because there’s still a much smaller target audience for kosher wines than there are for non-kosher wines, so the vineyards and wineries are producing much smaller batches and so each case still probably costs more….

ES: Right, less demand.

AYP: Exactly what you said

ES: Also, the labor costs are probably more expensive, especially for non-mevushal.

AYP: I can’t imagine why that would be though…there’s no special process in kosher wines, especially in non-mevushal wines that would incur a higher labor cost. (*NOTE: mevushal wine refers to a halachic term which literally means the wine is “cooked.” Today, most mevushal wines undergo a pasteurization process). What do you think are some of the key things people should look for when on the hunt for a good bottle of wine? what’s your criteria for evaluating a new bottle of wine to buy?

ES: Well for me, I think about regions first and foremost. A lot of people look for pretty labels, but, for example, I usually say to myself, “hey, I haven’t had a Portuguese wine in awhile, let’s see what they have from Portugal.” You can also consult a buying guide for thousands of ratings before you hit the store.

AYP: Why start by narrowing down a region first?

ES: That’s how I do it personally; I think about what I’m in the mood for. I think it’s good for people to try a few types of wine and see what suits them from different places I mean. Get to know your own palate.

AYP: So once you’ve narrowed down a region or country, what’s next?

ES: Well, then you decide: red or white, the grape that you want, and how much you’d like to spend. Maybe you think about the occasion: is it for a meal, a party, a special occasion? What food are you eating and what pairs well, etc…

AYP: So you’re basically recommending that someone do their research first

ES: Or ask someone, or use a guide.

AYP: So, I have a question that pertains to the different kinds of stemware out there. It seems as if every type of wine has its own special glass. Are the different glasses all that important?

ES: Yes, the shape of the glass concentrates the aromas in a different way. For example, a red wine with a large bouquet needs a generous sized glass so you have room to swirl and you can appreciate the whole nose. A white wine often has more delicate aromas so it requires a more narrow bowl to concentrate them. That being said, your wine will still taste good either way (as long as it’s a good wine)!

AYP: Of course. What about champagne flûtes? What about its shape really enhances the drinking of sparkling wines?

ES: It prevents the bubbles from dissipating and the same about the aromatics, it concentrates them.

AYP: Interesting. So different wines can taste very differently in stemware suited for one type of wine over another?

ES: Yep.

AYP: That’s very cool. From your experience, which regions or countries in the world have you found an abundance of high quality wines?

ES: Everywhere! Almost every country in the world is producing wine now. Of course you have the “Old World:” France, Italy, Spain, Germany, Portugal.

AYP: Interesting – any relatively new places where you’ve had some interesting wines?

ES: lately I’ve tasted a lot of New York wines and I’ve been really impressed. It’s a shame there is barely any kosher wine being made in New York, I think it could be a great market but I don’t think people perceive NY wines as being of high quality.

AYP: Maybe one day….

ES: There is a lot of education to do there as well.

AYP: This all sounds pretty amazing Erika! Thank you for your insights and tidbits of information

ES: My pleasure

To contact Erika Strum, feel free to visit her blog at www.StrumErika.com or by email at Eri...@strumerika.com

To start with, almonds are remarkably healthy for you. According to World’s Healthiest Foods, almonds are high in monounsaturated fats, like olive oil, which has already been linked to lower risks of heart disease. Additionally, combining almonds with a healthy lifestyle into your diet has been known to significantly reduce levels of LDL (Low-Density Lipoproteins, aka the “Bad Cholesterol”) by comparison to a healthy lifestyle alone. Also, almonds are notably high in Vitamin E, a natural antioxidant known to protect your skin from UV rays, in addition to preventing cell damage from free radicals. Almonds are also particularly effective at stabilizing blood-sugar levels post-meals which is helpful in protecting against diabetes and cardiovascular disease.

Here comes the best part, by making your own almond milk, you can ensure that the ingredients you are consuming are all natural with no preservatives and very little processing. The almond pulp, as a by-product, can be used in other baking recipes, so no worries on missing out on all the fiber benefits – plus, you’re not wasting. The recipe is pretty simple. While the range of proportions I’ve read about span anywhere between 2 cups of water to 1 cup of raw almonds to as much as 3 cups of water to 1 cup of raw almonds, the basic principle was that less water resulted in thicker almond milk and more water resulted in thinner almond milk. That sounds reasonable.

To start with, first soak 1 cup of raw, shelled almonds in enough water to cover it by about an inch for at least 8 hours but preferably 12 hours (overnight). This helps to puff up or reconstitute the nut. Once the soaking is done, pour out the soaking water and reserve the soaked almonds. Measure out anywhere between 2 to 3 cups of fresh water into a blender and add the soaked almonds. You’ll want to blend it on high speed and for long enough to really get a very fine purée. In fact, a foam may even develop at the top, which is a good sign. The blending process should take about 3 minutes.

At this stage, you’ll want to place a fine-mesh cheese cloth over a bowl and pour the puréed almonds through the cheese cloth and filter out the milk. Once you near the end, squeeze out the remaining juices and reserve the pulp which you may use in all sorts of baking that calls for almonds (cookies anyone?). Wait, you’re not quite done. While not all the recipes I’ve come across recommend a second filtration, more  recipes than not recommended you do. So, pass the first-strained almond milk through a fine mesh coffee filter one last time into a sealable container.

At this stage, you may add any sweetners or flavorings: stevia, agave nectar, salt, maple syrup, vanilla – whatever you find interesting. Some recipes even recommend blending the almonds and water with pitted dates as an alternative to sweetening the almond milk. This is where you may really get creative with your almond milk.

Once sealed and refrigerated, it will hold for about a week. Almond milk is a particularly great vegan substitute for regular dairy milk and is very friendly to the lactose-intolerant among us. Also, for those keeping kosher and wish to cook a dish that combines meat and dairy, using almond milk is a great substitute and a great alternative to soy milk (many of which are not pareve).

The formula for coca cola, arguably one of the best kept trade-secrets ever, apparently had two major halakhic (according to Jewish law) problems with certifying it as being kosher. We all owe it to the late Rabbi Tobias Geffen, zichrono livracha (may his memory be a blessing), who was the incumbent Rabbi at Shearith Israel in Atlanta, GA from 1910 to 1970. Apparently, it wasn’t until 1935 when Coca Cola was certified as being kosher.

The first major issue concerning the kashruth of Coca Cola was that one of it’s ingredients, albeit only in 1 part per 1000 (much less than the 1 part per 60 – batel be’shishim - permitted in Judaism), was beef-derived glycerin. Rabbi Geffen explained that even though the questionable ingredient is in such small amounts because it is intentionally being used as an ingredient, the rule of it being an insignificant amount does not apply. The rule of batel be’shishim is only applicable in situations when the questionable ingredient has accidentally made its way into the cooking of a specific dish. This issue was quickly amended when Coca Cola adopted a plant-derived glycerin.

The second problem concerning the kashruth of Coca Cola was that the sugars were derived from grains which then makes it unfit for consumption during Passover. The Coca Cola company’s concession was that in the weeks prior to Passover, they would substitute the grain-derived sugars with sugars derived from beets and sugar-cane.

To read more about the history of Coca Cola and it’s process into being certified kosher, you can read the article on the My Jewish Learning website here: Beyond Seltzer Water: The Kashering of Coca-Cola

Suddenly, their eyes twinkle, as they then bring the thin-rimmed glass to their lips as they tilt back their heads and allow a healthy volume of the liquid enter their mouths. However, instead of the expected swallow, they begin swishing and gurgling as if they are mouth-washing in the morning. That’s pretty unusual. Some even attempt to take in short and quick snippets of air through pursed lips, lest the liquid fall out of their mouth. Some more swishing and gurgling. Then, the oddest thing – some spit it out like a tobacco-chewing cowboy into a spittoon, while others (couthfully) swallow.

This whole process continues until the group has made their way through all the bottles presented at the table. It’s almost like watching a national geographic documentary on a newly discovered animal species but without the sexy British voice-over providing commentary. It appears we have stumbled upon…The Wine Snob.

Good news. Wine snobs are made not born, and you too can join the ranks of snobs! It’s all pretty simple, really, once you understand why it’s worth putting yourself through what appears to be very humiliating behaviors. I think the best place to begin is with the famous mnemonic, oft-referred to as The Five S’s:

1. Swirl
2. Sniff
3. Sip
4. Swish
5. Spit/Swallow

1. Swirl

First thing’s first. You have to pour the wine into the glass. It’s important to make sure that you only fill it about a third of the way up the side of the glass, otherwise the swirl might turn into a spill – not the ‘s’ we’re looking for. Like most things culinary (or in this case, libationary) you consume with your eyes first. At this stage, it’s best to really observe the wine: note its color, its shade and hue and its clarity; is it a deep crimson, or a light garnet? Clear with a faint whisper of golden honey, or yellow like the kernels of corn? Color can go a long way into helping you evaluate the wine and in some cases may even reflect the age of the wine. For example, younger bottled red wines tend to be deeper and opaque in color, whereas the younger reds tend to lighten and be more translucent. Surprisingly, white wines tend to go in the opposite direction: younger tend to be lighter/clearer whereas the older ones tend to get deeper in color. This, of course, is no hard and fast rule, but a nice general guideline to keep in the back of your mind. This is also important to note when doing a flight of wine – when a selection of wines are chosen to be tasted in a specific order, most often from lightest to heaviest (in flavor).

Ok, so, we haven’t gotten to the actual swirling yet. Once you’ve noted and appreciated the color, it’s time to swirl. Best to hold the glass at the stem (mostly to avoid heating the wine with your hand) – beginners should probably keep the base of the glass on the table – and create a firm circular motion causing the contents to swirl. Watch the beautiful cascade form and note how the color changes as you swirl. The real reason you swirl, though, is to aerate the wine. You want to expose it to as much air as possible so as to help coax out those wonderful aromas hiding inside.

Air plays a big part of appreciating wine, which is why it is also often recommended to open a bottle of wine and either let it sit in the bottle to let it “breathe” or even to decant the wine (pouring the wine into a non-reactive container – usually glass or ceramic). Of course, if you decant the wine, it also serves the purpose of helping to remove sediment that has settled at the bottom of the bottle – which often happens with older red wines.

2. Sniff

This step is one of my most favorite. This is where you get to experience an aspect of the wine that could be so novel and so different from what it tastes like (but that’s at a later stage). Shortly after you’re done with the swirling, unabashedly stick your nose deep into the glass, but not so that it touches the wine (that’s just gross), and inhale deeply. Close your eyes and savor the aroma filling your head. Try to take note of the subtle (and sometimes not so subtle) smells. What you’re sensing is referred to as the nose or bouquet of the wine. Different wines will all have different smells. Some will be fruity others musky. Some will be flowery and some will smell like freshly cut grass. In some cases, you may even smell things like leather, damp earth, chocolate or even tar. Keep in mind, there is no wrong smell. Ok, that’s not true, if it smells bad (like wet dog or dead rat) whatever you do – do not drink the wine. Wine that his a malodorous aroma usually means something went wrong during or after it was bottled. Maybe the cork went bad or something. This doesn’t happen very often, but it can and it does. So just make sure to keep that in mind. If the smell makes you cringe, it’s probably safe to say you shouldn’t put it in your mouth.

3. Sip

Goody! The tasting part’s here! Raise the glass to your lips and take in some of the wine into your mouth. Not too much, but enough to really allow you to swish it around….

4. Swish

This is the crucial part of the Sip-Swish tasting technique. Hopefully, you’ve sipped an ample volume of wine and now it’s just sitting in your mouth. Ok, what do you do with it? You swish. Yup, swish. Treat it like mouthwash. Swish it around your mouth, coating all parts of your tongue, the roof of your mouth and the inside of your cheeks (some go so far as to even gargle it, but I’m not sure how helpful that is). It’s important to really give it full exposure. Why? Simple. First, the internal mouth swishing helps to aerate it further, coaxing the aromas into your nasal cavity. It also serves the purpose of making sure all parts of your tongue are exposed. Since different parts of your tongue are most sensitive to different tastes (back is most sensitive to bitter, sides and near the back is most sensitive to sour, sides near the front is most sensitive to salty, and the front and tip is most sensitive to sweet), you really want to make sure you’re giving your tongue full exposure in order to fully appreciate the complicated tastes and flavors in the wine.

Note the different flavors: does it taste like green-apple candy? Or maybe like blackberry jam. Does it have a lemony, tangy finish? Again, there is no wrong answer. I recently described the taste of wine to a friend as reminding me of “early morning roasted goat with morning dew on a mountain.” She crinkled her nose at me and said something to the effect of, “maybe I shouldn’t try this wine…” but I assured her it was a pleasant experience (in case you were wondering, it was the Backsberg Estate Pinotage 2007).

5. Spit/Swallow

The moment of truth. Which is it?

Me? I swallow. I’m big on drinking wine and I’ve rarely been in an experience where I’m tasting so many wines that if I were to imbibe that many I’d get buzzed. In less formal settings, it’s quite alright to keep on drinking, however, in more formal wine tasting environment, make sure to make full use of the provided spittoons. I assure you, it is not crude to spit the wine into these containers, in fact, it’s expected and swallowing may even be considered a major faux pas. Keep in mind, however, that when at a serious tasting, make sure to cleanse your palate between wines – usually with water crackers (I’ve even seen matzah being used) and a sip of water – to neutralize the flavor in your mouth. This is quite similar to smelling coffee beans between sniffs of perfumes or different fragrances.

I hope this quick lesson was a fun and pleasant one. Of course, no tutorial is complete without a video. And so, without further ado, I’d like to leave you with a cute snippet hosted on Hulu titled, Wine for the Confused. Enjoy!

A few weeks back, I had the great pleasure of reconnecting with an acquaintance of mine, who was back then, a Personal Trainer (mine, to be specific), and is now a Fitness Coach. He was kind enough to share some of his thoughts and philosophy on what it means to be Fit and on how to maintain a healthy lifestyle.

At Your Palate: Hey, good evening! With me I have Noam Tamir, a personal trainer based out of New York City! How’s it going tonight?
Noam Tamir: Excellent. How about yourself
AYP: I’m doing really great. So Noam, tell me a little bit about yourself….what is it that you do exactly?
NT: I would have to categorize myself as a fitness coach.
AYP: That’s interesting. How’s that different from a personal trainer?
NT: I would have to say it’s because I offer so many different services: weight-loss, strength-, flexibility-, endurance- and stability-training. I have also partnered with people in other wellness fields which includes dieticians, massage therapist, chiropractors and life coaches. I put all this together and provide it to my clients.
AYP: Ok, so would you say a personal trainer is strictly someone who focuses on training in a gym whereas you provide a more rounded and diverse approach to physical fitness?
NT: I think the term “personal trainers” gets thrown around too much. Some personal trainers are coaches as well but other personal trainers are strictly focused on one aspect of fitness.
AYP: Alright, that helps to clarify things. So how did you get involved in fitness coaching? Was this a service you always provided or was it something you developed and grew into?
NT: I was actually going to graduate school at NYU for hospitality and tourism at the time and I needed a flexible job. I became friendly with a lot of the trainers at my gym and they had nothing but good things to say about the occupation, so I got certified and started to train clients.
AYP: Talk about a career change! During the process, what about it really “hooked” you or pulled you in? What was that moment where you felt that you found what you were looking for?
NT: A lot of it had to do with the great clients I had. Many of them became my friends. To see someone you care about reach their goals is a wonderful feeling for everyone involved. Training is a social job and when you stop to think about it, it’s very scientific. I like that things are measureable. Not to mention the pay isn’t bad, as long as your good at what you do.
AYP: Anything you’re good at that offers a premium service offers up ample reward, I think I think people are willing to pay good money for good quality services….Very much like personal cheffing….
NT: I agree its all about quality. That’s how my hospitality degree has helped me in this field.
AYP: How so?
NT: Being a fitness coach you are providing a service. The key is to create value with your service so that people stay consistent and see results. Hospitality is big part of that.
AYP: Cool I want to focus on a specific term you’ve used – “Fitness.” What exactly does that mean?
NT: Well, if you think about the dictionary definition “the quality or state of being fit.” I believe that is true in both mind and body. People are always striving to be fit. It may mean something different to every person
AYP: Ok – so it’s a more holistic approach to personal health….
NT: Well if the mind is not ready to take the steps toward fitness, then the body will only go so far.
AYP: Do you have an example of a client, past or present, that suffers from this kind of mind/body dichotomy?
NT: I have people that have had obstacles and fears. A lot of people I work with have had injuries prior to my having worked with them. Their injuries create a mental block. I help coach them through this using flexibility training, body work and progressive exercises. For example, I had a client that had multiple surgeries on her foot because of some bone density issues. Through coaching, stretching and exercise we have been able to get her to progressively improve. Now she barely has an issue.
AYP: That’s truly amazing! You empower people to believe in themselves and their own capabilities; to help them help themselves….
NT: Exactly. I dont want my clients to rely completely on me.
AYP: I’m beginning to understand better by what you mean when you call yourself a Fitness Coach….
NT: I want them to be able to enjoy fitness on their own.
AYP: So, as I understand it, you are much more interested in enhancing an individual’s level of fitness – and that can mean different things for different people depending on what their unique needs are. For some it could mean believing they can achieve their goals, for others it could mean learning how to work out at the gym more effectively and/or safely….?
NT: Level of fitness, level of life, etc. I always focus on injury prevention first. This is one of the pillars of my practice.
AYP: I see
NT: I am helping people achieve their goals
AYP: You mentioned earlier that you work with other fitness professionals – how do you find that they augment the service you provide?
NT: Well I would have to say they enhance my service by providing me and my client with more information on how to help get us to their goal. Working with a dietician has been amazing. I have my clients fill out food logs to see what’s going into their body. It’s a very important element of someone’s lifestyle.
AYP: Can we focus a little more on the food? What are some red flags that you keep a look-out for when overviewing a client’s food log?
NT: So many people don’t eat breakfast, which in my book is a huge red flag. Eating a well balanced breakfast is so important in speeding up your metabolism and giving you energy to start the day. Also the lack of snacking…yes, that’s right, snacking! You just have to make sure that you’re snacking on the right stuff and not too much of it. Snacking speeds up your metabolism more than just eating 3 big meals a day. When you eat, your body goes through something called thermogenesis. Thermogenesis is when your body has to increase its caloric burning rate to breakdown and digest food.
AYP: That’s interesting…but what about the calories you’re intaking? Doesn’t the increase in caloric burning rate balance with the additional calories you’re actually eating?
NT: Which is why it’s important to keep the snack portions small. Additionally, when someone doesn’t eat for a while, not only does the metabolism slow down, their blood-sugar level drops.
AYP: Why is that a bad thing?
NT: When you don’t eat for a while and then you eat a lot, your blood sugar tends to spike. This causes you to be lethargic and is generally unhealthy for your body. Most people tend to over eat in the US.
AYP: Ok, that makes sense. This concept of thermogenesis is interesting. What do you consider the ideal caloric snack size? And can you give some examples of what a healthy and nutritious snack is?
NT: 75 – 150 calories. Some examples of 75 calories snacks include 12 strawberries or a medium hard-boiled egg. 100 calories is half an apple with 2 teaspoons of peanut butter. 150 calories is 4-5 oz sliced turkey or a kashi granola bar
AYP: That’s pretty cool – I don’t think anybody ever thought of snacking as a means of LOSING weight As far as one’s overall fitness is concerned, how important in your fitness formula would you consider one’s diet?
NT: Very important. I put it somewhere in the neighborhood of 65-75 percent of your results come from a healthy diet. Again it goes back to the science: if someone is taking in more calories than they are burning, they will gain weight. The opposite is also true: if you burn more calories than you take in, then you will lose weight.
AYP: Although, I imagine one’s diet is highly dependent on their specific fitness plan….
NT: Of course everything depends on the goals of the fitness program.
AYP: I think this was a very helpful insight into what it means to be healthy, and more importantly, Fit.
NT: I’m happy I could be of help. This is definitely a great passion of mine.
AYP: I think there’s a misconception that if someone focuses on just one aspect of fitness, they’ll achieve their goals, but in reality, it’s about looking at the larger picture.
NT: When you think about it there are so many variables in life that effect our wellness: sleep, exercise, diet, stress level, genetics. I could go on and on. I always believe there is no right or wrong but there is an optimal.
AYP: I’m sure! Well, I’m glad there are professionals like you out there to help educate people on what Fitness really means. Thanks Noam! You’ve been extremely helpful and an eye opener to my readers!
NT: My pleasure anytime.

Noam Tamir has a background in the field of physical preparation and the field of hospitality. He is now the owner of his own Fitness Coaching company, Flex 4 Fitness. To learn more about Noam and his services, he may be contacted at tami…@yahoo.com

Of course, there’s only so much you can do to prevent spoilage, short of pouring the milk into air-sealed containers each time you dispense from it. This can turn into a rather cumbersome responsibility, and apparently, did not go unnoticed.

James Dyson invented a whole new concept for milk jugs dubbed “Fresh.” The theory states (correctly) that an opened carton/jug of milk tends to spoil quicker than an unopened carton/jug of milk (and even goes so far as to say, milk in an unopened container is still good even after the printed expiration date). This must mean that air-exposed milk rapidly begins to spoil due to its exposure naturally occurring molds and bacteria in the environment. So while refrigerated milk will take longer to spoil due to the decreased temperature, it is just not enough to cut it.

So, what better way to keep milk lasting fresh longer, than to find a way to keep it from being unduly exposed to air as you continue to dispense from its container? Comes James Dyson with this intuitive and rather eye-catching design. I’m not sure if it’s in production yet, but I’d be very inclined to purchase something like this if I was a regular milk-consumer.

Fresh, The Shrinking Milk Jug

From a nutritional standpoint, beans are wildly healthful. They’re an excellent source of soluble fiber (which is helpful in lowering cholesterol) — and who doesn’t want that instead of having to take fiber supplements? Also, since they’re generally high in fiber, they’ll help you feel fuller faster and for longer, thereby curbing your appetite for some of the less healthy foods (which is partially why I bulk up on the beans at those build-your-own-salad bars).

Beans are also hosts to many chemical compounds that are good for you — isoflavins, lagnins, phytic acid, sapopin and protease inhibitors — all of which have been linked to inhibiting the growth of cancer cells. Additionally, beans provide substantial quantities of folic acid (Vitamin B₉) and potassium — both of which are essential to many body functions. Best of all, beans are a great source of fat-free protein, especially when eaten in conjunction with rice, the combination of which provides you with all nine essential amino acids (those Mexicans had something right)! Of course, the protein benefits vary from one bean variety to another, but as a whole they’re generally a very good source of protein without the fat.

But, there’s also a sinister side to beans (*cue bum bum BUM*). Raw/undercooked beans are also very high in a naturally occuring protein called Lectin (which is also a natural insectiside — probably how the bean protects itself from being eaten by bugs). Lectin breaks down during the cooking process — so fully cooked beans usually don’t pose a problem. Lectins, without getting into the full science, bind with cells in the lining of your GI tract which can then cause tearing. Your body’s response to this kind of “attack?” Simple: expel what’s causing the problem.

What’s the moral of the story? Make sure you cook your beans right. Also, to minimize the effects of the latter half of the aforementioned poem, I find it is best to soak your dry beans overnight, spill that water out, refill with a new batch of water and allow that to sit all day until you come back home from work. Then, spill out the second batch of soaking water, place your beans in a pot and cover with fresh cold water by about 1 to 1.5 inches of water. Bring this to a boil, and allow to boil for a good 5-10 minutes then spill this water out. After you’ve completed this process, the beans are now ready to be cooked by following any recipe you may have. Alternately, you may just cover them again with water, add some salt for seasoning, bring to a boil, then lower to a simmer and cover the pot and allow the beans to cook in the simmering water until they’re nice and tender (about the same consistency you would experience if eating canned beans).

As a kid, I remember indulging in delicious foods like homemade pickles, apricot and strawberry jam, and probably my most favorite, and most coveted amongst my family, cherry liqueur (I wasn’t allowed to have the alcoholic stuff until I was much older, so a non-alcoholic and cloyingly sweet syrup of cherries was my favorite digestif for when I behaved). Unsurprisingly, it was my grandmothers who produced these fine delicacies. Of course, there’s nothing remarkable in these products themselves, yet as a child I only held the highest regard for them, and as I grew, came to realize how special they really were and appreciated these homemade versions of products that, until then, I took for granted as so commercially available.

I caught glimpses into the world of canning and preservation from my grandmothers. I learned that since no chemical preservatives were added to the jams, it was of utmost importance to make sure that the jars and lids needed to be thoroughly disinfected – a process, I discovered, made tremendously easier with dish washing machines – which traditionally meant boiling them in water and then only handling them with tongs or gloved hands (both grandmothers were queens of reusing jars from various products; I never remember them buying jars just for these purposes).

Of course, that’s only the preparation stage. Once the jams were placed in their receptacles, additional steps were taken to ensure a long and healthy shelf life. One grandmother found that a plastic wrap layer on top was useful, the other didn’t even think about it – I chalk that up to variation. However, the next most important step I learned was to make sure that only clean metal spoons were to be used in serving up the jam, and once used not to be returned back into the jar. At first, I just didn’t understand. Why not? I mean, I repeatedly used the same spoon or knife when helping myself to (heaping) servings of Smucker’s^® or Polaner^® All-fruit preserves, oftentimes in between dippings into peanut butter with the very same spoon or knife. This practice is absolutely sacrilegious with homemade jams, the reason being that without the addition of chemical preservatives, there is very little in the way of preventing mold and/or bacterial growth from occurring. Therefore, it was important not to introduce a non-sterile utensil into the jar.

I’ve alluded to canning and preserving in some of my previous articles, particularly in reference to the CSAs (note: Attention Locavores: Community Supported Agriculture (aka CSA) and Jewish CSA: The Perfect Shidduch), and I’m finding the resurgence and interest in these techniques exciting and a natural progression to living a greener lifestyle. Pickling, preserving and canning all came about as a means of stretching out seasonal foods that you had in abundance or as a means of having these foods when they are no longer in season, or even during a season when food was less available. In fact, the argument can be made that the invention or discovery of cheese was also a means of preserving milk and extending that particular nutrient source’s shelf-life (the history dates back to when they used to use animal skins and stomachs to hold liquids, and one day they put milk in it and the enzymes that are naturally occuring in the animal skins and stomach turned the milk into curds and whey or cheese).

Today, with the high interest in buying at farmer’s markets or even buying shares in a CSA program, the notion of preserving and really stretching out what you have is becoming more popular. It also helps that it’s inexpensive and really helps to stretch the dollar on the food stuffs that you buy – therefore, canning is also very economical.

Different foods have different preserving methods, and there are many different recipes found on the internet for different types of preserved foods. For example, there are so many recipes found online for pickles of every sort, and some even go into the detail and science of the pickling liquid, as well as the ratio of liquid to solids, and pickling time. Additionally, you can also find many delicious recipes for fruit preserves or jams, many of which are very easy to create, while other types of fruit may require some help with the addition of pectin (a natural fruit binder/thickener/gelling agent).

Of course, once you find the recipe of choice, the canning of the finished product more or less remains the same. Some tips to keep in mind:

• Keep a sterile environment – this should be held in utmost importance. The last thing you want to do is create an environment for molds and bacteria (that naturally exist in our environment) to get in and have a field day, and essentially spoil the very food you were hoping to preserve. This means making sure that the jars you use are sterilized either through boiling or running through the dish washing machine (sometimes doing both) before you use them. Additionally, it’s important to re-boil the jars once you have filled and sealed them both to kill any remaining spoiling agents (mold/bacteria) as well as to create a hermetic seal to prevent new spoiling agents from getting in.
• Make sure to choose the right size/shape of jar for the type of preserving you plan on doing – especially if you plan on freezing the jar later. For example, wide-mouthed jars are better suited to whole fruits or vegetables or even juices, whereas a regular-mouthed jar is better suited for jams, chutneys, condiments and sauces. You may also want to consider the size of the jars as it relates to the total amount of preserving product. It may make sense to have more small jars then fewer large jars. This largely depends on how much of the preserves you will consume once you open and break the seal, since you will have to refrigerate it immediately after opening.

The National Center for Home Food Preservation is a wonderful website that provides all sorts of information regarding canning and preserving food. The site, in conjunction with the US Department of Agriculture, is a comprehensive resource on both food preservation recipes (like pickles and jams) as well as various canning techniques and tips on how to choose the right canning receptacle as well as the best storage environment.

While this may seem like a lot, once you get into the groove of canning, it really becomes a fun and great way of living a healthier, greener and more economical lifestyle. This activity, when monitored properly, is also a wonderful way of getting your children involved and in the kitchen. Soon, they too will have fond memories to share of their childhood of delicious foods cooked up by their parents.