When people buy organic, they know they are not only making a better choice for their family, but also for the planet. Organic farming practices are, after all, sustainable.

Turns out that things are not as clear cut.

Take a recent  New York Times Organic Agriculture May Be Outgrowing Its Ideals:

… as more Americans buy foods with the organic label, the products are increasingly removed from the traditional organic ideal: produce that is not only free of chemicals and pesticides but also grown locally on small farms in a way that protects the environment.

The article describes the blooming business of organic tomatos in the desert of the Baja peninsula in Mexico. Not only are the tomatoes shipped thousands of miles to US markets during winter, the water table is drying up and may cause irreparable damage to the ecosystem. Additionally, the same crops are grown year over year without crop rotation, essentially creating a monoculture.

So while the the tomatoes will be certified organic by the UDSA, the underlying principles behind organic agriculture are being left behind. Essentially, organic farming is no longer necessarily sustainable farming.

Speaking recently with an organic farmer providing produce to 200 families through her CSA, we learned about the clash of ideals with reality – consumers want tomatoes all year round. Very few people today want to eat by season, or by region. Our palates have become accustomed to a rich variety of foods, flown from all over the world and any time of the year.

What to do at the supermarket:

If you try to eat locally, you will automatically be eating seasonally as well. But you may be limiting your choices quite severely, especially if living in the northern parts of the country.

What are your thoughts on the intersection of organic / local / seasonal ?

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This is a guest blog post by Benzi Ronen, founder & CEO of Farmigo

Anyone interested in the future of agricultural policy in the U.S. has surely been following the progress of the U.S. Farm Bill that is currently making its ways through the halls of Congress. The bill is set to shape U.S. policy on a key industry that touches every corner of daily life. Whether you care about our food system’s impact on human health, its huge impact on our environment, or about the move to a more sustainable system of agriculture, the legislation currently being debated in Washington is set to shape the food on your plate for years to come.

As the debate on the bill has heated up, voices from across the web have addressed what we can expect from the bill, and what this legislation might mean for the future of sustainable agriculture. At the moment, prospects seem mixed for a full and transparent debate about the legislation.

As Tom Laskawy pointed out on a post on Grist, Congress needs to cut billions of dollars from agricultural spending, and yet that doesn’t mean that the flawed subsidy system that supports industrial farms will be reformed in any meaningful way.

“But one thing is certain; negotiators are desperately trying to maintain the annual flow of $18 billion in subsidies to the largest farmers who produce commodity crops like corn, soy, and cotton. And while there will certainly be losers, you can count on the fact that there will also be winners,” Laskawy wrote.

The bill is also being pushed through Congress at an accelerated pace, what Laskawy describes as “warp speed,” casting doubt that Congress is sufficiently addressing how the U.S. can transition to a more sustainable food system. The urgent need for this transition was highlighted in an eye-opening post in the New York Times from Mark Bittman with this startling fact:

“Incredibly, however, we are net importers of fruits and vegetables, foods that our land is capable of growing in abundance and once did. Most of our imports are from Mexico, Chile and Canada, but fresh fruits and especially vegetables are shipped here from all over the world, with significant quantities coming from as far away as India, China and Thailand. And those imports are growing.”

That the U.S., with its rich abundance of arable land, needs to import fruits and vegetables is one of the clearest signs that we need to reorder our food priorities. There are however some signals that leaders in Washington are beginning to take notice of this issue.Agriculture.com noted that recently, a new proposal was laid out that called to “help farmers and ranchers by addressing production, aggregation, processing, marketing, and distribution needs to access growing local and regional food markets.” While this initiative is an important step, there needs to be a much deeper and open debate about these issues. Please add your name to a petition calling for an open debate on the Farm Bill. Our government representatives need to know that the silent majority wants smart legislation that moves us closer to a more sustainable agricultural future.

Benzi Ronen is the founder of Farmigo. The Farmigo team is on a mission is to make fresh locally grown produce available to all households. Benzi believes software is the missing link to create and alternative food system that connects consumers directly with the growers of their food. 

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In the coming weeks we will be bringing you healthy, tasty recipes from professional chef Dave Schy. Visit his website New Taste, for step by step pictures for this and other great recipes.

Today – a great side dish that’s fun to prepare - Tropical Sweet Potatoes and Butternut Squash.

Ingredients:

5 Small Sweet Potatoes, about 2 pounds
1 Butternut Squash, about 1 1/2 pounds
1 Mango, large and ripe or 1 cup frozen diced
6 Dates
6 Rings of Dried Pineapple, unsweetened
2 Ounces Agave or Maple Syrup
1 Lemon
12 Ounces Water, 1 1/2 cup
1 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1 Jalapeno Pepper

2 Tbsp. Grated Coconut, unsweetened (optional)

Instructions:

Wash sweet potatoes and squash.

Peel butternut squash.
Cut squash into two pieces, the neck and the base.
The neck is solid squash; the base has the seeds.

Cut neck and base in half.
Remove the seeds; dice squash into 1/2 inch pieces.

Peel sweet potatoes and dice into 1/2 inch pieces.

Place sweet potatoes and squash into a large pot.

Cut mango into 1/2 pieces.
Place mango, fruit only not skin, into the pot.

Place pot onto the stove.

Remove the seeds from dates.

Cut pineapple and dates into small pieces.
Add to the pot.

Zest and juice the lemon.
Add zest and juice to the pot.
Add water to the pot.

Slice jalapeno thin and add to pot, you can use either red or green.
You may want to use only half of the pepper.

Add cinnamon and salt to the pot.

Mix everything together and turn stove to high,

Bring liquid to a boil.
Turn heat down to a simmer.

Cover the pot and simmer for about thirty minutes, maybe a few more.
You need to uncover the pot and mix the ingredients from time to time.

When potatoes and squash are cooked, remove the pot from the stove and let ingredients rest for a few minutes before serving.

Place coconut onto a dry sheet pan.
Place pan under the broiler to toast the coconut.

Serve each dish topped with a sprinkle of coconut.

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File this under R for Ridiculous.

Millions of kids every day receive free or reduced price lunch at school. The federal government foots the bill through the USDA. The program has been under attack in the last few years because of the low quality and nutrition sparse foods being served. What can you expect for about three dollars per meal?

To be fair, The USDA does have strict nutrition guidelines for food served in schools. However, the guidelines are shaped in many cases by food industry lobbies. Take, for example, chocolate milk. The dairy industry has convinced the USDA that a 1 cup serving of chocolate milk, with 3 teaspoons of added sugar, is the only way to convince kids to drink milk. And so, the USDA, despite knowing better, keeps American kids on a sugar high.

But back to the pizza story.

French fries and pizza have become a staple in many schools, sometimes being served daily. That’s because potatoes count as a vegetable serving, and the tomato paste in the pizza counts as a vegetable serving too.

Earlier this year, the USDA decided to revise some of its nutriton guidelines. More specifically, to double the amount of tomato paste that would count as a vegetable serving from 2 tablespoons to half a cup. This would basically disqualify pizza from being eligible for “veggie serving” status.

Well, the food service companies would have none of that, and they made some calls to their congressional representatives. (Don’t you wish that the rest of us could have Congress’s ear as well?). And earlier this week, the House of Representatives struck down the USDA’s initiative.

Now don’t get us wrong, tomato sauce can be a very healthy source of nutrition. In fact, certain anti-oxidants called lycopenes are more bioavailable in tomato paste than in fresh tomatoes. But the problem begins when the relatively small amount of paste is served as pizza with refined flour, mountains of cheese and no other vegetable.

USDA spokesperson Courtney Rowe, obviously agitated, said:

“While it’s unfortunate that some members of Congress continue to put special interests ahead of the health of America’s children, USDA remains committed to practical, science-based standards for school meals.” 

Too bad there’s nobody out there REALLY looking out for the kids who need nutritious foods the most.

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We recently got this question from Mike:

Dear Fooducate, I would appreciate an answer to a question that I have tried to get a reasonable reply to from various and sundry food experts to no avail about the dark green vegetables that are the nirvana of the foodies:

The humble pea never gets a favourable mention. It is a vegetable that is dark green and all kids/adults enjoy.

Is there some sinister pea disease or nutritional crime to attribute to the pea? I would love to feel that I was eating a vegetable super star when gobbling down those delicious peas.

I fear that yet again the anti-pea conspiriousy will prevent an answer. Keep up your good work. Thank you

Well Mike, for starters, peas are not the “dark green vegetables” most nutrition experts refer to. They usually mean the leafy kales, chards, and spinaches of the world. But fear not, peas have many nutritional benefits, as we shall explain.

What you need to know:

Peas are part of the legume family. They are packed chock full of nutrients. Boiling the peas actually increases the nutrient bioavailability. A 1 cup serving has less than 150 calories but comes with the following benefits:

• 9 grams of fiber (over a third of daily requirement)
• 9 grams of protein
• almost no fat
• 38% of the daily value for vitamin C
• 26% vitamin A
• 12% potassium
• 42% manganese
• 52% vitamin K

Peas are sweet too! You’ll get 9 grams of sugar (2 and 1/4 teaspoons) per serving. They also come with 7 grams of starch. The total carb count is therefore 25 grams (9 fiber, 9 sugar, 7 starch).

Is this a big deal?

Not at all. The high fiber count makes the sugar and starch a non-issue for most people.

At least by our book, peas are a wonderful food, whether eaten straight from the pod, or as part of a tasty dish.

What to do at the supermarket:

Fresh peas are rarely seen in supermarkets, but are available in farmers markets in the spring. You options are to buy frozen or canned. We recommend frozen peas because canned peas tend to be high in sodium. That said, even the frozen peas may have added sodium. Before use, rinse the peas in order to reduce the sodium count.

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Every great soup starts with a stock, or a broth. While colloquially we might use the terms stock and broth interchangeability, there’s a technical difference between the two. Stock is made using bones. Broth is usually not.

The bones add a rich and strong flavor to soups. The “meat only” in broth makes for a blander result.

If you’re buying a prepared broth or stock, read the labels carefully. The distinction in many cases does not exist.  Because broth has less flavor, it may have more additives like MSG and flavor concentrates. But stock can have these as well.

You should seek a low sodium option, as you can always add more salt at home.

Bonus: Chicken Stock Recipe 

DIY chicken stock is easier than you think. Here’s a simple recipe that will yield about 12 cups of stock.

• 1 whole chicken (rinsed, patted dry, and then separated)
• 1 cup roughly chopped onion (no need to peel)
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 1 pinch dried thyme
• 1 bay leaf (optional)
• 10 peppercorns (optional)
• 1 teaspoon salt
• 14 cups of water (3 1/2 quarts)

Combine all ingredients in stock pot and add water. Bring to a boil on high heat. Remove scum floating on top. Cook on low heat until the chicken is done (about 40 minutes). Strain into a large bowl and press on vegetables to get out as much stock. Refrigerate overnight so that you can remove the fat which will harden at the surface of the liquid.

Notes:
1. If you’re making stock for future use, there’s still stuff to do with the leftover chicken meat. You can make chicken salad, stir fry or sandwiches.
2. Freeze excess stock in ice cube trays, small plastic containers or glass jars and add to rice dishes, stir fry or pasta sauce.
Enjoy!

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A salad without the dressing is like a _________ without ___________ [Fill in the blank]

A good dressing helps accentuate flavors, helps some of those greens go down easier – and as you’ll see in a minute – improves the nutritional value of the salad.

If we’re to judge by the hundreds of varieties of dressings available at the supermarket, most shoppers agree. Salad dressings historically include some form of fat, such as olive oil or canola oil as a base. Even a mayonnaise base is actually a form of oil (mixed with raw eggs). In the past few years, many dressings have been re-formulated as fat-free, a means to tempt weight conscious consumers to continue buying them.

What you need to know:

A fat-free salad dressing is actually a bad nutritional decision. You see, a little bit of fat goes a long way in helping the body absorb the nutritional goodness of the salad. This is because some vitamins are fat-soluble.

Vitamins A, D, E, and K (ADEK for short) are absorbed in the intestinal tract with the help of fat molecules. Which means that having a fat free salad dressing will actually decrease the bioavailability of these nutrients as you munch on your salad.

Just as an FYI: good sources of vitamin A include carrots, broccoli, kale, and spinach. Vitamin E can be found in asparagus, avocado, eggs, nuts and seeds, and spinach. Vitamin K is present in parsley, cabbage, swiss chard, cauliflower, and brussels sprouts.

So what’s a non-fat dressing made from?

Mostly water.

That’s right, you’re paying for water. Additionally, in order to maintain the semblance of an oil based dressing, emulsifiers and thickeners are added. Just look for example at the ingredient list for Kraft’s Fat-Free Italian Dressing:

WATER, VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, CONTAINS LESS THAN 2% OFPARMESAN CHEESE* (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), GARLIC, ONION JUICE, WHEY, PHOSPHORIC ACID, XANTHAN GUM, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA AS PRESERVATIVES, YEAST EXTRACT, SPICE, RED BELL PEPPERS*, LEMON JUICE CONCENTRATE, GARLIC*, BUTTERMILK*, CARAMEL COLOR, SODIUM PHOSPHATE, ENZYMES, OLEORESIN PAPRIKA. *DRIED.

That’s quite a lengthy list for what should be a simple dressing. Some highlights:

High fructose corn syrup and corn syrup are the 3rd and 4th ingredients, used to round off the flavor of the highly acidic vinegar.

Phosphoric acid is used to add more acidic flavor, but why not add more lemon instead? (answer: it’s cheaper).

Calcium Disodium EDTA is a preservative with a mildly salty taste. It may cause kidney damage, and blood in urine. It’s on the FDA’s priority list for more health effects research.

Here’s some news: Nobody in Italy dresses their salad like this!

Nor should you. The 20 calories per serving of 2 tablespoon of this water dressing are nice, but a 50 or even 100 calorie dressing based on real ingredients such as olive oil, lemon juice and spices will probably serve you better both gastronomically and nutritionally.

What to do at the supermarket:

Here’s a simple and effective suggestion. Buy a bottle of good extra virgin olive oil. Also a few lemons.

At home, make your own dressing as follows: in a mixing bowl add equal parts olive oil and fresh squeezed lemon juice. Salt and pepper to taste. Pour over salad and toss just before serving.

If you’re more courageous, you can try adding any combination of a teaspoon of dijon mustard, a minced clove of garlic, and balsamic vinegar. Sometimes a teaspoon of honey or sugar can help take the acidic bite off, especially if the salad contains strong tasting greens such as arugula.

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Good Morning. And Happy Halloween!!

What is this Vegetable?

Hint: This is not an alien. It actually grows on earth, and even in the US.

Read more…

This is a guest blog post by Alice Callahan, PhD 

I have a PhD in Nutrition.

Yet, spending all those years in the classroom and the lab, investigating minute mechanisms of nutrient metabolism, didn’t do any favors for my own diet. In fact, my grad school friends and I joked that our own nutrition was at an all-time low during our doctoral studies. I hate to think of the many nights that I bought dinner out of a vending machine at the library so as not to interrupt a marathon study session with something as time consuming as cooking. Hey, at least they sold trail mix!

Things didn’t improve much during my postdoctoral training either. My husband and I were both working long hours, and there were many nights when dinner was frozen pizza in front of the TV. Oh, and then there was that 24-hour burrito joint just around the corner. Carnitas, yum!
But of course, I knew how to eat well. I was raised in a family that gardened and canned and cooked from scratch. I loved healthy meals made from fresh, local produce, and my formal training in nutrition assured me that science backed up the value of eating well. I knew full well the pitfalls of processed food and eating out, but I was tired, and cooking wasn’t a priority.

Becoming pregnant changed the way I ate. Preparing food for my child, now 11-months-old, has changed it even more. Here’s how:

1. I started paying attention to my pesticide exposure.
It wasn’t just about me anymore. Numerous studies have linked pesticide exposure during pregnancy to lasting health effects on the developing fetus. We don’t know for sure that everyday exposure is a problem, but I tried to minimize it during my pregnancy and continue to be careful since I am now breastfeeding and my daughter is eating veggies, too. I don’t buy everything organic, but I pay attention to the Environmental Working Group’s Dirty Dozen list of foods with the highest pesticide residues. We also try to purchase most of our produce through a local CSA or farmer’s market. I don’t mind if these farms aren’t certified organic, but I like to be able to look a farmer in the eye while bouncing my precious offspring on my hip and ask, “what are the spraying practices on your farm?”

2. I care more about where my food comes from.
We took our baby to several u-pick farms over the summer for fresh blueberries, strawberries, apples, and peaches (check out my post Exploring and Enjoying Food with Baby). I want my daughter to know the deliciousness of fresh-picked produce, and even more important, that it comes from dirt and hard work. We also planted a small garden last summer, and we’re still enjoying one of my daughter’s favorite foods from it – broccoli!

3. I’m cooking more healthy, balanced meals.
Our entire family benefits by eating better, and my daughter is learning that this is how food should be: colorful, flavorful, fresh, and healthy. Sure, we still have frozen pizza on occasion, but we also sometimes make it from scratch! That way we can pile it high with fresh veggie toppings, and my daughter gets to play with the dough and learn that pizza sauce comes from tomatoes! Plus, the yeasty smell of bread rising in a warm kitchen is one of my favorite memories from my childhood.

4. We sit down to meals as a family whenever we can.
No TV, no phone – just us and good food and conversation. I don’t know if it makes a difference to an 11-month-old, but my hope is that my daughter will remember that dinner together was a priority in our house.
I’m doing my best to model healthy eating habits for my child. The funny thing is, I don’t think I can credit all my nutrition training for this. Instead, I think this is something that I learned from my own mother. Our eating habits are formed from those earliest experiences with food. Having a baby reminded me of this, and I’m working to give her a solid foundation for a lifetime of good eating.

Alice Callahan, PhD, is a research scientist turned stay-at-home mom. She writes about kids’ health and nutrition, as well as her adventures in mothering, at scienceofmom.com.

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Here’s another example of the utter silliness around food policy in the US.

Tens of millions of kids receive government subsidized lunch every day in school. Sometimes breakfast too. The USDA sets nutrition criteria for the foods being served to kids. For example, there needs to be a certain amount of vegetable in every meal. The USDA is heavily lobbied by interest groups and, as a result, many meals are greasy, salty, and in many cases barely edible by the kids. And vegetable is usually … a french fry. All this is not new.

What is new, is that earlier this year, the USDA decided to make some improvements. One of them was the removal of potatoes from school meals, almost completely. Instead, dark leafy vegetables and The reasoning was that potatoes are usually served dripping in fat, either as fries or tater tots. Since these are fattening and almost totally devoid of nutritional value, better to get them off the menu, right?

Fast forward to earlier this week. The Senate voted to block any such limitation on potatoes being served in school. The move was led by Senators from, as you would guess, potato growing states. Millions of kids can breath a sigh of relief as the #1 Vegetable in the US will continue to be served…

What you need to know:

Potatoes are actually a very healthy food. It’s the processing into fries that tuns them into a nutrition disaster. But a baked or roasted potato can be not only tasty but also very healthy.

Potatoes have more potassium in them than bananas. They are a good source of fiber, vitamin C, and other nutrients. And they are low in calories.

And most importantly for school lunch, potatoes are VERY CHEAP.

In a system where funding resources are very lean, getting rid of potatoes seems silly. Instead of saying no to potatoes, how about guidelines that limit greasy potato products from being served in schools?

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