Setton Farms Pistachio Cranberry Bars

Simple things really are best and this cute little  GMO free snack bar is about half pistachios from California + dried cranberries,sweetened with a bit of agave and tempered with a pinch of sea salt.  What’s not to love?  At 210 calories, these slip into your purse or pocket to be there when you need a little pick-me-up.  I like ‘em!

With three main ingredients, Pistachio Chewy Bites provide healthy snack lovers the amazing benefits of pistachios, cranberries and agave nectar in a delicious and nutritious bite-size bar.  Pistachio Chewy Bites are heart-healthy, 100% all natural, gluten and dairy free, low in sodium, GMO free, vegan and a great on-the-go protein snack.  They also have no cholesterol, zero trans-fat and are a good source of dietary fiber

So seeing what they don’t have, you need to know that what you do get is a lovely, flavorful bright snack that will keep you going.  Yes.

Pistachio Chewy Bites are made by Setton Pistachio of Terra Bella, Inc., the second largest pistachio processor in the United States.  They been growing and processing pistachios in the Central Valley of California since 1986.  Setton Pistachio of Terra Bella, Inc. has ownership in over 8,000 acres of planted pistachios and currently has the capacity to process over 100 million pounds of pistachios owned by Setton and its grower partners.  In 2011, Setton installed 7,600 solar panels, offsetting  the processing facility’s energy bill by 100 percent.

6-Pack $5.99 and 16-Pack $12.50

Where to get them:

Online: Amazon.com and Puritan.com

Stores: Burlington Coat Factory – nationally

Shoprite -New Jersey, New York, Connecticut, Delaware, Maryland, and Pennsylvania.

A&P- New York, New Jersey, Rhode Island

Safeway – Oregon, Washington some additional areas of the Northwest

HEB – Texas

Roundy’s – Wisconsin and Illinois

See larger image Setton Farms Pistachio Chewy Bites - Premium 16 Pack (Misc.) List Price: $16.99 USD New From: $17.99 In Stock

The post Go Nuts at Snack Time. Pistachios + Dried Cranberries. Better than a candy bar. appeared first on Everybody Eats News.

You’ve heard about the dearth of bees?  Well, not in Newark, New Jersey.  Young Aaron Daniels, 24,  has made quite a buzzing business for himself as a beekeeper in Newark.  His hives are placed around the city, and Aaron minds the hives and harvests the honey for sale in outlets both local and as far away as Boston.

He calls his business JerseyBuzz: www.jerseybuzz.net

When I asked Aaron about Newark’s plentiful bees, he told me that no one in Newark sprays chemicals like they do in the suburbs.  Can’t afford ‘em, he says.  So poor, bombed-out Newark turns out to be a great place to start an urban organic raw honey bee-keeping business.

Beekeeper Aaron Daniels harvests the honey

And Aaron’s honey is carefully described. Aaron makes and sells only raw honey, which is the concentrated nectar of flowers that comes straight from the extractor. It is unheated, pure, unpasteurized, and unprocessed.

Much of the honey found in the supermarket is not raw honey but “commercial” grade honey, which has been pasteurized (heated at 158°F / 70°C or more, followed by rapid cooling) and processed so that it is easier to handle and package. As a result, commerically processed honey’s delicate aromas, vitamins and minerals are lost. Raw honey is more nutritious and flavorful than processed honey.

Aaron is part of the Newark  Conservancy, a 25 year old organization that supports urban agriculture, provides training for young people, and provision of local, organic produce and honey to the community through a series of neighborhood farmstands..

“People in Newark don’t have cars,” says Newark Conservancy Executive Director, Robin Dougherty, “and there aren’t enough supermarkets, so farmstands are welcome.”

Aaron, who maintains seven hives and hopes to grow to 200 hives in his business, says he just loves bees.  Not stung yet? I asked him.  Only once, he replied in his soft, impassioned voice.  “Then I learned to do it right.”

honey bee up close and personal

Aaron’s mentor and friend, Joseph Jay, was the treasurer of the Essex County Beekeepers Association, “I wanted to be him.  I just loved him,” says Aaron.  He gained strength and confidence from the patient tutelage he got from Mr. Jay.

Aaron’s worst experience as a beekeeper was once when his hives were attacked by hornets, the natural enemy of bees.  See this UK piece from “The Daily Mail” for an example of what hornets can do to bees. http://www.dailymail.co.uk/sciencetech/article-2086250/30-Japanese-hornets-kill-30-000-European-honeybees-video.html

Aaron is available to give workshops to school or clubs, and will make personal appearances this summer at Greenwood Gardens, Newark’s Ironbound Portuguese Fair, and the Washington Street Fair.

Aaron loves to show people what a pleasure it is to raise bees and welcomes invitations for appearances.

Health benefits of raw honey

Raw, local honey has many health properties

If you’re troubled by seasonal allergies,  buy locally produced raw honey for a treatment. 1 tablespoon of raw honey daily is as good as an allergy shot for seasonal allergies.

Raw honey has antimicrobial effects and acts like an antibiotic when applied to wounds.  Useful for treating burns as well, honey will keep air away from burnt skin so that it may heal more quickly. Simply make a poultice of pure raw honey and paste it onto the skin.  Works for rashes, burns, and abrasions.

However, medical experts warn against giving raw honey to children under the age of one because of the potential possibility of transmitting botulism.

Bee Swarms are done in May of every year.
Watch for them.

May is the season when bees make new homes.  If the old hive gets too crowded, a young queen will take off with a few thousand of her closest friends to claim a new site. In the process, the bees will swarm in several different places.

For two Mays in a row, I have been privileged to have a swarm of bees in the trees in my back yard.  It’s magical really.  They never stay more than a day.  Scouts go out from the swarm to tell them where to go next.

Bees swarm each spring in May looking for new homes

As mysteriously as they came, they go.   They are quite harmless unless you try to break up the swarm.

Here’s a better  idea. Call Aaron Daniels, 973 374 1063, and he will come and take those bees and make a new hive for them.  But call quickly. They only stay in one place a short time.

Aaron is looking to find new locations for his hives.  If you’d like to have hives on your property contact Aaron: www.jerseybuzz.net, myjerseybuzz@GMAIL.COM, 973.374.1063 and Aaron will come and make a site inspection to see if your property is a suitable site for a hive or two.

The Bees’ Knees:  Where to buy Aaron’s raw,organic New Jersey Honey

Go right to the source and buy the honey from Aaron’s website, : www.jerseybuzz.net.

Other sales outlets include:

The Newark Conservancy

32 Prince Street

Newark, New Jersey 07103

973 642 4646

Question Mart

392 Broad St
Newark, NJ 07104

(973) 350-0030

Follow The Honey

The post That Jersey Buzz is Raw Organic Honey: Local and Ready to Love appeared first on Everybody Eats News.

But,  just this week, the farmer’s market had some gorgeous cukes they must have driven up here from the south.  I bought a half dozen and decided I’d figure out what to do with them once I got home.

Gordon, my adorable son-in-law loves cucumbers so I figured I’d do something with them for my contribution to our Mother’s Day dinner.

Oz and I went to the mall to buy a present for his nephew’s 3rd birthday, and on the way home in the car – now mind you this is about 1 hour out from when we are supposed to show up at Gordon and Katherine’s house for the party, I used the Epicurious ap on my I-phone and began to check out recipes for cucumbers.  They had about 600.

But by the time I got home,  I had a pretty good idea of what I wanted to do.  I went into the kitchen, propped that phone in the window sill and began my version of this Jody Adams recipe.  Yum!  What a good idea.  Cukes sautéed then simmered in coconut milk.  Whoa.  That was good.

We liked it so much,  I made it again last night for Jackie at her house.  she’s recovering from hip surgery and house bound.  Double yum.

Don’t you just love it when you find a great recipe?  I do.

The most time consuming part of this recipe is stripping off the ribbons from the cuke with a potato peeler.  But what a pleasure.  The scent of that effervescent cucumber runs up my nose.  The ribbons fall off into luscious pale green piles.  I leave the skin on them because I like the way it looks, but that is purely optional.

Enjoy and welcome to summer!

Spicy Cucumber Ribbons

3 tablespoons extra virgin olive oil

3 large cucumbers, cut into ribbons with potato peeler

sea salt

Freshly ground black pepper

1 cup berry tomatoes, cut into halves

6 scallions, cut on the diagonal into 3/4-inch pieces

1 small sweet bell pepper,  red or orange, seeded and diced

1/2 teaspoon (or to taste) red chile flakes

3 smashed garlic cloves

1/2 cup unsweetened coconut milk

1-1/2 teaspoons raw honey

1/4 cup fresh cilantro leaves

grated zest  and juice from one medium lime

2 cups cooked yellow rice (optional)

yellow rice makes a perfect foil for cucumber ribbons

Heat oil in a heavy 10-inch skillet over medium-high heat. Sauté cucumber ribbons until beginning to soften, about 1 minute. Season with salt and freshly ground black pepper. Add tomatoes, sliced scallions, chilies, and smashed garlic cloves. Sauté until vegetables are soft, 2–3 minutes. Add unsweetened coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in fresh cilantro leaves and a squeeze of fresh lime juice. Adjust seasonings with salt and pepper.

Great over yellow rice.

About that trellis:

Expandable Trellis System adapts to all Frame-It-All raised gardens or directly into the ground. Ideal for growing tomatoes, cucumbers, pole beans, squash, and flowering vines. Increases air circulation – allowing plants to dry out quicker after watering reducing plat diseases. Provides plants greater access to sunlight, increasing photosynthesis. Plants have less exposure to soil pathogens, critters, and bugs, growing healthier stronger plants. Provides easier harvesting with little bending and stress on back and knees. Provides larger crops by increasing your garden’s surface area by 48 square feet. Made from sturdy stainless steel tubing and strong nylon netting. Contains 3 durable stacking stakes that anchor your veggie wall to our frame-it-all raised garden or it can be set up directly in the ground.

See larger image Frame-It-All Veggie Wall Expandable Stainless Steel Trellis System (Lawn & Patio) List Price: $65.00 USD New From: $22.99 In Stock

The post Spicy Cucumber Ribbons with tomatoes, scallions and peppers in coconut milk appeared first on Everybody Eats News.

Get out your best, large Dutch oven. It mMakes easy work of this one dish dinner.*

A gently braised chicken infused with olives, capers, tomatoes and freshly snipped herbs is the deal.  And we like to serve it over wide egg noodles.

At any rate,  I bought a big flat of chicken hind quarters,  about 4 pound,  whacked the chicken into thighs and leg pieces, then made a large pot of this aromatic concoction and it made enough to serve two back-to-back dinner parties,  one for four people, and one for eight.  Now that’s what I call getting a big bang for the buck.

Braised Chicken Provençale over Wide Egg Noodles

makes 10-12 servings

1/4 cup extra virgin olive oil

1/4 cup Wondra flour

1 teaspoon sea salt

1 teaspoon cracked black pepper

4 pounds chicken hind quarters, cut into thigh and leg pieces

2 medium yellow onions,   coarsely chopped

4 cloves garlic, smashed

2 tablespoons capers,  drained

1 28-ounce can chopped Italian tomatoes with juice (Contadina or Muir Glen)

1/4 cup dry white wine

1 cup black oil-cured olives (with pits)

2 tablespoons fresh thyme leaves

1/2 cup fresh chopped parsley for garnish

16 ounces wide egg noodles,  fresh or dried

Heat oil in a large Dutch oven over medium high heat.  Meanwhile dredge chicken pieces in flour seasoned with salt and pepper.  Brown the chicken pieces, taking care not to crowd the pan.  as the pieces brown on both sides, transfer to a plate and reserve.

Add onions and garlic to the pan and cook until transluscent, then add capers and tomatoes and juice.  Bring to a boil.  Add wine and olives, with thyme.  Nestle chicken pieces into the sauce, cover and simmer over low heat about 1-1/2 hours.  Taste and adjust salt and pepper.  Top with fresh parsley and serve.

10 minutes before serving cook noodles in a large pan of salted water, then drain and serve alongside the stew.

Yum!

Here’s the deal:

*Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron. This 7.5 Qt Enamel Dutch oven is great for cooking, marinating, refrigeration and freezing. The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven. Not recommended for use on outdoor grills or over open outdoor flames. Not for use in microwaves. The cast iron vessel has superior heat distribution and retention, evenly heating bottom sidewalls and even the lid. Tightly fitting lid seals in moisture. The excellent heat retention reduces the amount of energy needed for cooking. Two layers of very hard, glossy porcelain enamel are chip resistant and easy to clean. Lid knob is oven safe to 400 degrees Fahrenheit. The black rim on the pot is matte porcelain, not exposed cast iron. Hygienic porcelain enamel is non-reactive with food. Although dishwasher safe, hand washing with warm soapy water is recommended to preserve the cookware’s original appearance. 12″ diameter, 4 3/4″ deep. Island Spice. Imported.  Under $100.

The post Chicken Provencale with Tomatoes, Olives, Capers and Herbs appeared first on Everybody Eats News.

The Many Faces of Mexico  •May 6, 2013 • by Peg Bowden

Walking and waving a branch of rosemary in an Easter procession while visiting the city of Oaxaca, I was surrounded by people singing Cielito Lindo, the unofficial Mexican anthem. It was 10 PM and I was swept along with the Easter crowd following a group of troubadours in festive costumes. Their lusty voices echoed through the narrow cobblestone streets. A band playing folk songs marched behind us, the two musical groups competing for attention with their continuous clashing melodies. People were in a jubilant mood.

I felt a million miles from my home in the borderlands of Arizona. This was one happy parade. The scent of the rosemary, the pageantry on this Easter night with a statue of the risen Christ carried on a dais of flowers, and the grand finale of elaborate fireworks that punctuated the darkening skies—all were a part of Semana Santa, or Holy Week in historic Oaxaca.

Easter Parade in Oaxaca

For a month I lived in a small village outside of Oaxaca studying Spanish and immersing myself in the traditions of Mexico at Casa Linda, an inn owned by my friend, Linda Hanna. Linda and I were neighbors back in the early 1970′s in Northern California, and for the past sixteen years she has lived in the village of San Andres Huayapam, a rural pueblo about 15 minutes from downtown Oaxaca. My host conducts folk art tours in the surrounding villages and is a passionate patron of the crafts of this region. She takes you to villages and markets where tourists are never seen.

I decided to create my own language school while spending time at Casa Linda, as I preferred the privacy of having a quiet room and place to relax, rather than living with a host family as is the custom with most language schools. Linda introduced me to a local village resident who is fluent in both English and Spanish. Each morning I took a ten minute walk to Francisco Gandara’s home, a young man who lives on a dusty country road a short distance from Casa Linda.

We sit in his lovely garden, drink cedron tea (for any and all digestive ailments) and have a conversation in Spanish for 1 ½ hours.

Garden at Casa Linda

We talk about our lives, our plans, our families, our pets, and the neighbor’s sheep whose incessant cries interrupt our morning lessons. Francisco acts as my teacher for a month, and our lessons are totally in Spanish.

When I stumble on a word or conjugation, my teacher is able to correct my blunders in Spanish. No English. He has the patience of Job. He uses hand gestures and facial expressions, and miraculously, I understand what he is trying to say. After a few weeks I am thinking in Spanish, reading the signs and advertisements more easily, and comprehending most of what I hear.

Plunging into the language is challenging and humbling, but I slowly attempt the verb tenses and idioms in the stores, the restaurants, the taxis, and on my walks around the village.

During the last week of April, Tiny Read, a long-time friend from Tucson, joined me in Huayapam. Together we met with Francisco each morning and had a 3-way Spanish conversation, which was even more stimulating and gratifying.

Tiny, Francisco, Peg and the pooch at Casa Linda

Afternoons were spent touring outlying villages with our host, Linda, observing the artists in their homes as they created rugs, ceramics, jewelry, and pottery. We took a cooking class in the Zapotec village of Teotitlán, the rug weaving pueblo. Preparing a mole negro enchilada dish with chicken, we began our feast with a taste of local mescal “for digestion.”

Shopping in the village market in the morning, we purchased the necessary ingredients with our master chef teacher, Reyna, pausing to inspect the cheeses, the tomatillos, the Oaxaca chocolate. Then we returned to her outdoor kitchen to pulverize the chilis, the spices, and the chocolate on a stone metate. The afternoon luncheon was perfection.

Peg and the metate making mole

As I took in the traditions and richness of village life, I felt very far away from the issues of migration on the U.S./Mexican border.

Most of the Mexican people I met had only a vague awareness of the lives lost in the Sonoran desert. When I spoke of the work of the Samaritans on the border, they were surprised to learn of the deaths, the military presence, and the detention centers in Arizona. It reminded me of the people in Iowa or Wisconsin who have only a nebulous understanding of what goes on in the borderlands.

Indeed, I wondered why anyone would leave the tranquil rhythms of village life or the hustle and bustle of the city of Oaxaca. I felt safe on crowded city streets, in the Easter processions with thousands of others, and walking alone in the mountainous villages surrounding Oaxaca. Walking the streets of San Francisco and Los Angeles and Tucson I observe more homeless poor begging for money and assistance than I saw in Oaxaca, Mexico.

Tiny and “Frida” at Frida Kahlo’s Café

I was always treated with utmost courtesy and respect, often receiving small gifts and tokens from people both in the city and the countryside. The Mexican people were generous and warm, curious about my presence in their villages.

During my immersion experience in Mexico I read of the Boston Marathon bombing and the panic and terror during this iconic American race. My Mexican friends were stunned about this tragedy as well, and worried about my safety when returning to Arizona.

They were puzzled about the proliferation of guns and the politics of war in the U.S. How ironic that Mexicans view us as a culture of guns and violence, and we view Mexico as a culture of mayhem and turbulence as well. Truth be told, both countries have a history of violence, and explaining and justifying our actions is difficult and complex. We agreed that change must occur, as our countries are inextricably tied with a common border and billions of dollars in commerce.

During my trip back through U.S. Customs and airport security, I was stopped and detained for a short time because I had a candle in my suitcase. The candle, encased in glass like the sacred candles sold everywhere in the Southwest, was a special token from a memorial service of a dear friend who had recently died.  Removing the candle, the Customs official examined it carefully and had it analyzed. I was informed that investigators were searching for possible explosives and hidden drugs. The incident was a sharp reminder that the U.S. was on high alert for terrorists following the Boston Marathon bombing. The entire security procedure took about twenty minutes, and the officials were polite, but officious and stern in their mission as they carefully searched everything in my carry-on bag.

Welcome home to the USA!

Breakfast at the comedor

This past week I returned to el comedor to once again participate in helping the recently deported migrants in Nogales, Mexico on the U.S./Mexico border. The tragic stories and despair that I saw were difficult to integrate intellectually and emotionally after a month in Oaxaca.

There were 130 migrants, maybe more. Many were women and children, including a seventeen year old mother and her six month old baby. A nine year old boy drew a picture of what he expects might be waiting for him in the U.S.—-a picture of the border wall and a dragon with fire shooting out of its mouth.

My Mexican friends in Oaxaca tell me that solving the immigration debacle is quite simple from their perspective:  decriminalize the drugs on both sides of the border, stop the trafficking of guns from the U.S. into Mexico, and create guest worker visas so people can pass back and forth freely. “Most of the problems will disappear,” they tell me.

They also tell me that this will never happen. There is too much money and corruption involved for anything meaningful to occur between our countries.

I was a stranger in a strange land for a month in Mexico and felt welcomed and embraced in the mountain village of Huayapam. The people of Mexico were unfailingly kind to me when I was lost on a street corner or unable to explain my needs in Spanish. They demonstrated what it means to love your neighbor.

Bread for the hungry at the comedor

If we continue to live with the immigration policies as they are, we will continue to tear families apart and ignore the numbers of deaths in the desert. Indeed, the present immigration bill in Congress does not address the deaths in the Arizona desert, which continue unabated at 12-15 bodies per month.

We will miss out on a culture that enriches us with its food, music, art and hospitality. When I hear our politicians talk about Latino immigrants, I wonder if they realize they are talking about living, breathing human beings, with families, goals and aspirations. So many of the undocumented in this country are hiding more than their bodies in our cities and towns; they are hiding their dreams, their potential, their talents. They are students, farm workers, factory workers, and domestic workers, and are capable of much more if given the chance to develop their potential.

I feel shame about the way this country imprisons vulnerable people–people who do not deserve such punishment. The “crime” of crossing our border to find a better life is not deserving of months and years in detention centers. It is an unjust system of social control and one of the more profitable business enterprises in Arizona. I meet people at the comedor who have spent months in detention centers, only to be deported in the end. They then spend a few days in Nogales, Mexico, gather some necessary supplies, and once again cross into the United States trying to reunite with their families, risking everything. Some make it back to their loved ones;  some don’t. Many never make it out of the desert alive.   Let’s end this thing.

We are a better country than this. The migrants of Latin America have suffered enough.

There was a Good Friday parade in Oaxaca—a silent parade, with only the slow cadence of the drum as thousands walked silently through the streets. Even the spectators were quiet and prayerful, remembering the suffering of Christ on this important day of Holy Week.  In contrast, Sunday’s Easter evening parade was full of noise, song and fireworks—a celebration of life, with dancing and festivities.

I am ready for a celebration on the border. I am ready for a compassionate legislative immigration policy that respects the family, a work ethic, and the dignity of all peoples.

If you want to go:

Casa Linda is a beautiful B and B in a rural village 15 minutes from downtown Oaxaca. Linda Hanna, innkeeper, will introduce you to a Mexico that few tourists see. Her website is: www.folkartfantasy.com

Her home is a quiet retreat from the noise and bustle of downtown Oaxaca. She will arrange for Spanish lessons with Francisco Gandara if this interests you. For lessons in Spanish conversation, a beginning knowledge of Spanish is necessary. Lessons are not structured with textbooks and assignments, but are purely conversation.

When making reservations, please tell Linda that you heard about her B and B from Peg Bowden, and you will receive a “friends of Linda” discount.

The Green Valley Samaritans are a non-profit group located in Southern Arizona made up primarily of retirees who are passionate about a humanitarian immigration policy in the borderlands. Their website is: www.gvsamaritans.org

Kino Border Initiative directs the operations at the comedor, a place of refuge for migrants from Latin America. The mission is to help make humane, just, workable migration between the U.S. and Mexico a reality. The website is: www.kinoborderinitiative.org

The post Peg Bowden Goes to Oaxaca: A Stranger in a Not-so-strange Land appeared first on Everybody Eats News.

The Day the News Went Viral

I don’t know about you, but I was glued to CNN last week. The unfolding horror of the Boston Bombings just didn’t stop.  It was – all at once – like reading a spy novel and watching an adventure movie.  I couldn’t get enough of the spectacle.

50 years ago, I was also mesmerized by a National tragedy when JFK was shot, then in turn, Oswald.  I can tell you exactly where I was standing when both those events came beaming into my living room.

That was the day the News Went Live, as my friend, George Phenix, wrote in his book.  He was just a kid out of UT with his first job in journalism, as a cameraman for CBS in Dallas who happened to be one of three in the basement of the Dallas county courthouse who saw and recorded Oswald being shot.

I didn’t rely on television on 9-11.  I could stand on the highest hill in my New Jersey town and see the smoldering towers burn out.  I could drive down the street for months and see the endless funerals.  I could smell the acrid smoke that drifted over the Hudson and blanketed the tomatoes in my garden on the third day after the attacks.

I watered my own garden and back yard to bury the ashes and suddenly understood what the bible meant by ashes to ashes.  My heart was broken.

But this time was different. And in odd ways.  With so many news staffs gutted by the change in media delivery systems, only CNN seemed to run it 24-7.  With all the predictable misstatements, and gaffs, and errors, the “This just in – breaking news” just rolled over my life.

Boston marathon finish line

But now, the added element of social media, cell phone cameras, surveillance videos and some sophisticated and dedicated police work not even imaginable five years ago, this horrifying event was brought to a fitting pause within 5 short days.

Say what you will, television and the internet have had a field day with this.  Now, they’re interviewing parents of the accused and getting results they couldn’t have even dreamed of. Not being lawyered up, these people are revealing all their darkest griefs, and fears, and disbelief for the cameras to suck up and send around the world instantly.

And if that isn’t enough for you, go to Google Images and you can see the most grisly pictures – including the corpse of the shooter laid out naked in the morgue.

But what is to be made of all this?

I, for one, am tired of offering a world-wide platform to the hysterical mother who spits out conspiracy theories and hate speech.  At least in this house, the television has been turned off.

Suspect #2 has been transferred to a federal prison.  The circus has moved on.  Now CNN has turned to reports of sarin gas in Syria.  But it doesn’t have the same appeal.  I’m going back to my usual source for news, WNYC.

Let the wheels of justice turn.  I trust our system and don’t intend to put my life on hold while the process grinds forward.

But what I intend never to forget was the sight of people running into the melee, where real blood was splashed all over the sidewalk, and limbs stuck out of bloody stumps like chicken legs in the slaughterhouse.

The people who ran towards the trouble were going to help the seemingly endless victims.  Those are my people.  Those are the unsung heroes doing what Americans do. We’re here to help and to make things right.

You can count on Americans to help those 268 victims of the worst terror attack since 9-11.

We don’t immediately assume everything is a hoax and a lie.  We respond to catastrophe by trying to help people, One-on-one and disregarding our own peril.

And we aren’t patsys and pussies to the newest terrorist threat.  If this event didn’t make that abundantly clear,  America is on high alert and is not going to take this horror without effective responses and preventative measures.

That’s who Americans are and I’m proud to be one.

The post The Day the News Went Viral appeared first on Everybody Eats News.

Ronco Food Dehydrator

Dehydrating food: An idea as old as mankind and popular once again among gardeners, fruit growers, and the denizens of Farmer’s markets who find amazing produce at bargain basement prices during the peak of the season.

So why would you want to dehydrate foods?  Easy storage is one.  Concentrated flavor is another.  Who knows.  Perhaps you’re planning a trip to the moon and need to pack your pockets with dried apples.

When Ronco sent me this dehydrator to play with last summer, the pears on my tree were really roaring.  I found using the dehydrator to be easy to use, fun to watch and really worthwhile.  Not only did I make great dried pear slices for eating all winter, I also made some cool looking decorations for the Christmas tree and the front-door wreath.

This year, Michael, my gardener, and I have gone crazy planting the garden.  We should have enough to can, freeze and dry for winter use.  Makes me feel safe in the world to be able to put aside foods for the winter.

Let the economy sputter.  Let the income fade.  As long as there’s food in the house, I’m good.

Recipes:

Tuscan Kale Chips

Tuscan kale chips

1 bunch large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed and discarded

3 tablespoons extra virgin olive oil

sea salt and black pepper to taste

Wash and dry leaves then toss with oil, salt and pepper in a large bowl.

Arrange leaves, one layer deep on dehydrator shelves. Dry, until crisp. Trade shelves around for even drying.  Takes about 4 hours.

Store in a clean ziplock bag.

Dried Tomatoes

7 -8 lbs firm ripe roma tomatoes

2 teaspoons sea salt

1 tablespoon fresh or dried basil

1 tablespoon fresh or dried oregano

1 tablespoon  fresh or dried thyme

2 tablespoons extra virgin olive oil

Fine chop fresh herbs and mix together with salt and oil.

Cut out the tomato stem and the hard portion of core lying under it.

Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.

Scrape out all of the seeds that you can without removing the pulp.

Sprinkle a small amount of herb mixture on each tomato.

Place the tomatoes, cut side up, directly onto the dehydrator trays

After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula.

After a few hours, turn the tomatoes again and flatten gently.

Continue drying until done, about 8 hours.

They are done when they are very dry, but still pliable. Texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry. Try to remove them on an individual basis, before they become tough.

Store in zip lock bags or in olive oil.

 Jerky

Make this with beef or venison.  It’s a Paleo’s ideal snack and quite tasty for the kids after school as well.

2 lbs venison steak,  OR beef flank or skirt steak

Venison or beef jerky

1/2 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons sea salt

2 teaspoons fine ground black pepper

1/2 tablespoon garlic powder

1 tablespoon red pepper flakes

Half-freeze meat for easy slicing, then cut meat into 1/2 inch thick strips and discard the fat.

Combine all ingredients into ziplock bag and shake well.

Marinate for 8-24 hours in the refrigerator, turning from time to time.

Place on dehydrator shelves, sides touching.

Move shelves around from time to time for even drying.

Remove after fully dried and place into a clean ziplock.

For the first 1/2 day keep bag slightly opened so any remaining moisture will evaporate.

To order you dehyrator today go here:

See larger image Ronco FD1005WHGEN 5-Tray Electric Food Dehydrator (Kitchen) List Price: $49.99 USD New From: $29.99 In Stock Used from: $29.94 In Stock

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Sugar-free pancakes: Full of flavor, fiber, and nutrition with none of the ugly sugar-spikes that go along with ordinary flapjacks.

Sometimes known as “Runners’ Pancakes,” these cakes are popular with cross-country runners who are in it for the long haul.

Full of sweet bananas and berries, they’re made with whole wheat flour and rolled oats. These cakes are light, fluffy and nutty.  Top them with a jot of peanut butter, applesauce or a little spoon of all-berry preserves and you won’t miss icky sweet pancake-house version at all.

All cooking begins in the market and your choice of products is important here. 

Good cooking begins in the market. Choose organic and sugar-free products.

Choose organic milk, eggs, flour, oats and nuts if possible.  Read the label on the applesauce and choose unsweetened.

Banana Nut Berry Pancakes

Makes 12 medium pancakes

1 cup whole wheat flour

½ cup rolled oats

¼ cup chopped nuts (walnuts, almonds, pecans or other tree nuts)

½ teaspoon sea salt

2 teaspoons baking powder

½ teaspoon cinnamon

Dash of nutmeg

1-1/2 totally ripe bananas, mashed to make ½ cup puree

1-1/2 cups whole milk

1 large egg

¼ cup unsweetened applesauce

1 teaspoon vanilla extract

1 cup mixed fresh or frozen berries

Heat the oven to 200°F.  Place dinner plates in the oven to warm.

In a medium-sized bowl, whisk together flour, oats, nuts, salt, baking powder, cinnamon and nutmeg.

In a large bowl, mash the bananas using a potato masher or fork then measure out ½ cup. Add milk, egg, applesauce and vanilla.  Whisk to make a rough puree, then add dry ingredients, whisking after each addition.

Slice remaining half banana into thin coins and fold into the mixture along with the berries.

Warm a skillet or griddle over medium heat. Film surface with butter, oil, or cooking spray. Pour about ¼ cup batter for each pancake.  Cook until bubbles show through the top surface, and the edges are golden brown.  Turn and cook the second side until thoroughly baked.

Remove to a warmed plate and place in a 200°F. oven.   Cook all the pancakes.

Serve hot on warmed dinner plates along with butter, peanut butter, applesauce, or all-fruit preserves.

Other interesting recipes

http://macrobiotic.about.com/od/breakfast/r/Pancakes.htm

Remember when you see a recipe calling for sugar, just substitute! Splenda works well in these corncakes

http://busycooks.about.com/od/breakfastmaindishes/r/cornmealpancake.htm

Frittatas are another sugar-free breakfast choice

http://busycooks.about.com/od/breakfastmenus/a/frittata.htm

The post Runners Pancakes: Banana Nut Berry and Sugar-Free appeared first on Everybody Eats News.

Dr Swanson: GMOs Cause Increase in Chronic Diseases, Infertility and Birth Defects

April 27, 2013 in Sustainable Agriculture, by henryShare with

Dr. Nancy Swanson from the US has supplied Sustainable Pulse with her detailed recent reviews of the connections between GMOs, glyphosate-based herbicides and the increase in chronic diseases, infertility and birth defects.

Swanson’s reviews can be read here and alongside the peer-reviewed review paper released last week which has caused a stir around the World over the dangers of Roundup, pressure is now being put on Monsanto to withdraw their number one product from the market.

Dr. Swanson states that “Prevalence and incidence data show correlations between diseases of the organs and the increase in Genetically Modified Organisms (GMOs) in the food supply, along with the increase in glyphosate-based herbicide applications. More and more studies have revealed carcinogenic and endocrine disrupting effects of Roundup at lower doses than those authorized for residues found in Genetically Modified Organisms.”

“The endocrine disrupting properties of glyphosate can lead to reproductive problems: infertility, miscarriage, birth defects, and sexual development (see notes). Fetuses, infants and children are especially susceptible because they are continually experiencing growth and hormonal changes. For optimal growth and development, it is crucial that their hormonal system is functioning properly…. The endocrine disrupting properties also lead to neurological disorders (learning disabilities (LD), attention deficit hyperactive disorder (ADHD), autism, dementia, Alzheimer’s, schizophrenia and bipolar disorder). Those most susceptible are children and the elderly.” Swanson continued.

Dr. Swanson, who worked as a staff scientist for the United States Navy and taught Physics at WWU, holds five U.S. patents and is the author of over 30 scientific publications and two books on women in science.

Swanson herself became seriously ill with a number of complaints 10 years ago and found that after stopping eating GMOs her symptoms got dramatically better. This led her to start her journey of discovery: “About every other week the Seattle Times published something about how this or that is skyrocketing (Parkinson’s, dementia, Alzheimer’s, ADHD, suicide). I was pondering this and I had an inspiration to look at the data and compare it to the amount of GMOs on the market. The more I found the scarier it got.”

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Want a great start to a cocktail party?  Bring out the simplest, clearest spirit I’ve seen, Iceberg Vodka. Made in Canada using honest-to-pete melted icebergs from Newfoundland and Labrador, this vodka is amazingly pure.  How pure?  The company reports that icebergs are 700 times more pure than tap water.

Now before you get your knickers in a knot over the desecration of the icebergs – yes, we know they’re melting – but this company is licensed and only uses iceberg chunks that break off from the larger ones.  They have a limited license and can only harvest so much in a year.  So calm down.  Drink up.  You’re gonna love this stuff

Iceberg Cucumber Vodka calls to these glasses

And if that isn’t enough, besides producing this fabulous crystal clear vodka, the company began making flavored vodkas.  I know.  Most of the others I’ve tasted just seem like teenager booze with fake chemical versions of flavors with gawdawful names I will not repeat here.

But Iceberg makes equally clean and lovely vodkas with some flavor.  Take the Cucumber.  It’s clear as the proverbial crystal,  redolent of real cucumber and makes the simplest martini I know.

Cucumber Martini

2 ounces Iceberg cucumber infusion vodka

½ ounce dry vermouth

1 paperthin ribbon of cucumber for garnish

Fill a shaker with crushed ice then add Iceberg and vermouth and give it a good shake.  Strain into a martini glass.  Garnish with a piece of cuke you’ve sliced with a potato peeler then make a candy-like curl with a toothpick.  Serve at once.

Iceberg vodka, cucumber martini

Iceberg has a few other tricks up its sleeve.  I tried their so-called Health cocktail and laughed out loud.  Not only is it healthy but it’s delicious.

The Vegan

2 ounces Iceberg cucumber infusion vodka

6 ounces fresh carrot juice

1 celery rib with leaves for garnish

Fill a shaker with crushed ice then add Iceberg and carrot juice and give it a good shake.  Strain into a tall 8 ounce tumbler.  Plunk a celery rib in and drink it down. Yum!

The Vegan Cocktail made with Iceberg Cucmber Vodka

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