Small Bites: The organic vs. non-organic story continues and the winner of our first giveaway

Feedback and fallout continue to follow the recently released Stanford study claiming that organic food is no more nutritious than conventional food. And we pick the winner of a copy of Minette’s Feast: The Delicious Story of Julia Child and Her Cat.

I love a good verbal dust-up, a spirited exchange of ideas. I’m not so sure a couple of Stanford University scientists would agree right now. They unleashed quite a torrent with their recent statement that organic foods were no more nutritious than non-organic foods. More specifically, Dr. Dena Bravata, an MD and the senior author of the study published in the September 4 issue of Annals of Internal Medicine, said, “There isn’t much difference between organic and conventional foods, if you’re an adult and making a decision based solely on your health.” And that’s where the fun begins. Continue reading “Small Bites: The organic vs. non-organic story continues and the winner of our first giveaway” →

Organic vs. non-organic: A flawed Stanford study produces dangerous sound bites

A study just released by Stanford University scientists has found that organic foods—produce, meat and dairy—are no more nutritious than non-organic or conventional foods. The study also reports that they are no less likely to be contaminated. They’re probably right. They examined more than 40 years’ worth of research on the topic; the study used no outside funding to avoid any “perception of bias;” and, well, they’re scientists.

The problem with their research, as I see it, is that they asked the wrong question. No one has really seriously claimed that organic foods are more nutritious. And earlier studies on this very subject have already stated what the Stanford researchers were “surprised” to discover. To me, they missed the point. Their central question was kind of like asking if LED light bulbs are any quieter than conventional ones, or if fuel-efficient vehicles are any shinier than gas guzzlers. Continue reading “Organic vs. non-organic: A flawed Stanford study produces dangerous sound bites” →

The corn-free challenge: My week without corn

My week-long corn-free challenge is at an end, and these are the things I learned.

The food was the easy part. That’s the first thing I want to say about my week trying to live without corn.

During my corn-free challenge, I did have to avoid a lot of food items. Among the foods I did not eat were chicken, pork or beef unless we were assured it was grass-fed and grass-finished. I didn’t eat eggs, milk and most cheeses because they came from animals that had eaten corn. Continue reading “The corn-free challenge: My week without corn” →

Step away from the corn: The Corn-free Challenge

This summer’s drought and its devastating effect on corn points up just how much we rely on this single crop. Today, I’m beginning an experiment to see how long I can go without it.

The other day, my sister and I were noodling through the neighborhood farmer’s market and passed a farmstand offering fresh picked ears of corn. Look how small they are, my sister said. Tiny.

Yes, they are. The table corn we’ve been seeing coming to farmstands and grocery stores here in Illinois is not like last year’s. The ears are tiny, and the price is high. And that is just a glimpse of what is happening more broadly across the country, as record-busting heat and drought do their ugly work. The corn crop, Reuters wrote today, is harmed beyond repair.

This does not mean only that the price of table corn will rise. The price of anything that involves corn is going to go up. Field corn is one of the basics of industrial food, and the uses we have put it to are breathtaking. If you eat beef that is not grass fed, you will see prices rise. In fact, ranchers out west have been sending cattle to market for weeks now, way ahead of schedule, because of the murderous heat—a move that will make future beef prices even higher. If you eat grocery store chicken, you are going to see prices climb. Continue reading “Step away from the corn: The Corn-free Challenge” →

Quick comfort: Meat and potatoes (and kale)

Nutrient-rich kale and turkey sausage give Braised Kale with Potatoes and Sausage a lighter, healthier touch while keeping it totally in the comfort food category. Recipe below.

Looking back over recent posts, I noticed a distinct lack of meat-and-potatoes, stick-to-your-ribs food. In fact, the entire month of March had somehow been, if not meat-free, then certainly meat light. So a return of seasonably chilly, windy weather had me thinking meat-and-potatoes comfort food. Happily, a big bunch of kale in the fridge gave me an idea for taking it in a healthy direction too.

Kale is a nutritional powerhouse. The winter vegetable is excellent source of cancer-fighting antioxidant vitamins A, C and K. Kale is also rich in lutein and zeaxanthin compounds, both good for eye health, and a good source of minerals. It’s high in fiber too and can help lower cholesterol and reduce the risk of heart disease. Continue reading “Quick comfort: Meat and potatoes (and kale)” →

Black History Month: Two chefs trade restaurant kitchens for activism

As Black History Month draws to a close, two chefs who’ve taken very different career paths—one trying to turn at-risk youth around, the other trying to turn nutritionally at-risk communities around—are subjects of recent USA Character Approved Blog posts.

Many chefs are exposed to cooking and what will become their careers in their mother’s or grandmother’s kitchens. For Jeff Henderson, it was a prison kitchen. He was serving a ten-year sentence for drug trafficking and was assigned to kitchen duty as punishment. That punishment turned his life around. He quickly discovered a passion for cooking and developed a head for business.

Upon his release from prison, Henderson talked his way into a dishwashing job in the new Los Angeles restaurant of a prominent African American chef. From there, he eventually worked his way up to Chef de Cuisine for the restaurants of Caesar’s Palace. Then he walked away from it all. Continue reading “Black History Month: Two chefs trade restaurant kitchens for activism” →

Fighting food deserts and taking the week off

Holidays, birthdays, houseguests and other pleasant distractions have kept us preoccupied in the kitchen this week. We’ve mainly been whipping up reliable favorites or ordering in pizza to keep everyone fed and happy. So no recipe this week. But don’t worry, we’ll cook up something fresh next week.

Instead, I’d like to tell you about my latest USA Character Approved Blog post. One of the great things about writing pieces for this blog is discovering cool new things in food—everything from chefs to trends, restaurants, cookbooks and people working to help us all eat healthier. Stockbox Grocers is one of the coolest stories I’ve come across in a while. Continue reading “Fighting food deserts and taking the week off” →

Kids teaching kids to cook and a Last-Minute Holiday Gift Guide

A new web series starring cooking kids is the subject of my latest Character Approved Blog post. And some last-minute holiday gift ideas from the king of the procrastinators.

Our girls were introduced to the kitchen early. I remember Marion sitting on the kitchen floor with them when they were toddlers, mixing bowls and measuring cups spread out around them. The girls would spoon, stir, mix and measure ingredients that would become a gingerbread or cake or some other delicious baked treat.

Lately, getting kids cooking is being seen as a powerful tool for teaching good eating habits. And as the epidemic of childhood obesity and its attendant health risks continue unabated, those good eating habits are more important than ever. Continue reading “Kids teaching kids to cook and a Last-Minute Holiday Gift Guide” →

Gluten-free flour good enough for Thomas Keller

Gluten-free flour developed for Keller’s The French Laundry, now available for home cooks, is the subject of my latest Character Approved Blog post.

Remember carob? A blogger I read regularly mentioned it in a recent post, reminding me for the first time in years of this dreadful so-called healthy substitute for chocolate. It may have been healthy, but it was no substitute for chocolate, especially the good stuff. And guess what? Now chocolate has been given a clean bill of health.

Carob’s very badness points up the problem with many dietary substitutes: They’re not very good. In fact, many of them are downright awful. But gluten sensitivity—allergic reaction to wheat products—is a huge and growing issue. And wheat is a huge part of so many of the foods we eat—especially baked goods. So finding satisfactory substitutes for wheat products is a big deal. Continue reading “Gluten-free flour good enough for Thomas Keller” →

Fighting breast cancer with food

Susan G. Komen for the Cure’s food and beverage partners are the subject of my latest USA Character Approved Blog post.

My mother died of breast cancer, but not before surviving it for 18 years. Every October, when National Breast Cancer Awareness Month rolls around, I think of her brave fight and how she managed to carve out more years for herself—and for us—than anyone thought possible. I think of my wife and daughters too, and of our women friends.

For that matter, I think of women I don’t know and will never meet. Breast cancer is a leading cause of cancer death among women, second only to lung cancer. This year alone, more than 200,000 women in America will be diagnosed with breast cancer. More than 40,000 women will die from it. A number of organizations are leading the fight against this deadly disease, and food is playing a part. Continue reading “Fighting breast cancer with food” →