Bees, pigs and swine flu in the news

A possible cure for the colony collapse disorder currently decimating honey bee populations and threatening horticulture and sustainable agriculture farms. Is “the other white meat” really red meat—and does it matter? And stocking your pantry for a potential swine flu pandemic.

A breakthrough in saving bees, saving agriculture

Over the last few years, honey bee colonies have been dying off in record numbers. Not just bees within the colonies—entire colonies. This is bad. As an article published this month at EurekAlert! puts it, “The loss of honey bees could have an enormous horticultural and economic impact worldwide. Honey bees are important pollinators of crops, fruit and wild flowers and are indispensable for a sustainable and profitable agriculture as well as for the maintenance of the non-agricultural ecosystem.”

But finally, there seems to be some hope. In a study published in the new journal from the Society for Applied Microbiology, Environmental Microbiology Reports, scientists from Spain have isolated a parasite Continue reading “Bees, pigs and swine flu in the news”

Doing good by baking cookies, drinking wine

What if you could help the others by having friends over to decorate cookies—or by just cracking open a bottle of wine? Turns out you can! Here’s how:

Drop In & Decorate cookies for Mothers’ Day, May 1 – 10

If you’re even a semi-regular reader here, you’ve probably seen the colorful Drop In & Decorate logo in the sidebar. And in case you’ve ever wondered what it is, I’ll let founder Lydia Walshin tell you: “Drop In & Decorate is a simple concept: bake some cookies, invite friends or family [or neighbors, or co-workers] to stop in and help decorate, then donate your cookies to a local food pantry, emergency shelter, senior center, lunch program, or other community agency Continue reading “Doing good by baking cookies, drinking wine”

Six blogs, websites, etcetera about food, health, etcetera worth checking out

We’re always on the lookout for new or new-to-us food-related blogs, websites and resources. Here are a half dozen that have recently caught our eye. They range from helpful to health-oriented to hip to hmmmm. Found a new site recently? Share it in the comments below.

1. Still Tasty: Edible or not?

I don’t know about you, but our fridge is usually chock full of leftovers, ingredients waiting their turn to become meals and partial containers of all manner of foodstuffs. So one of the most frequently asked questions in our kitchen is “Think this is still okay?” Well, now there’s a site that answers those questions without looking like a warning on a cigarette pack.

Still Tasty delivers loads of useful food safety information in a stylish, friendly site. You can search foods and beverages by name or browse by category. You’ll also find tips on expiration dates, safely thawing frozen foods, getting the most flavor and shelflife from fresh fruit and more. Bookmark this site now. Thank me later. [Speaking of which, thanks to Thrillist New York for bringing Still Tasty to my attention.]

2. The Daily Plate: Eat right, live strong

As frequent headlines and countless blogs remind us, obesity is a daily struggle for far too many of us. Underlining the fact that this is not just an aesthetic issue but a serious health concern, The Daily Plate has teamed up with Lance Armstrong’s LIVESTRONG.COM to provide guidance and encouragement Continue reading “Six blogs, websites, etcetera about food, health, etcetera worth checking out”

Valentine’s Day Round-up: A book, a song and a contest for the love of food

Okay, let me just admit it right here. I’m a recovering packrat and an inveterate procrastinator. Neither has anything to do with Valentine’s Day—they’re not even particularly lovable personality traits in a mate. But as much as they occasionally cause me grief, they sometimes work out nicely. Like with this post, a nice little mix of items all loosely strung together around the notion of love—and all things gathered from here and there and just saved because, hey, you never know.

I’ll start with a book. Way back in August, Penguin Books offered to send me a copy of Kathleen Flinn’s charming The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World’s Most Famous Cooking School. It was just coming out in paperback at the time, and I should have read it right away. I should have reported on it here, and copies of the book should have made their way into numerous Christmas stockings. Instead, it languished in the well-intentioned pile of stuff I mean to read. Well, now I’m telling you about it as a possible last-minute Valentine’s Day gift—or just a fun foodie read for yourself.

Flinn’s book has an unexpectedly [and unintentionally] timely element to it. The events that inspired it came about when she was downsized out of a software job in London. Although it was first published in January 2007, well before the current global economic crisis, her experience of staring down the “what next” question is all too familiar to far too many people right now. What she decides is next for her is attending the legendary Le Cordon Bleu in Paris. Continue reading “Valentine’s Day Round-up: A book, a song and a contest for the love of food”

Peanut products recalled, but wine is still good for you—and a “delish” online food resource

Oh, boy. More product recalls. This time it’s peanut products tainted with salmonella, and as of January 24, seven deaths and nearly 500 illnesses have been attributed to the current salmonella outbreak. Everything from peanut butter crackers to cookies, ice creams, frozen cookie dough, frozen chicken satay and even dog treats has been affected. And the list of suspect products just keeps growing.

I’ve included a link below to an updated list of affected products. But to help you continue getting your peanut butter fix during the recall, here’s a quick partial list of products that haven’t been affected and are safe to eat: Continue reading “Peanut products recalled, but wine is still good for you—and a “delish” online food resource”

Where is Blue Kitchen this week?

As you can see, I’m—well—under the weather. I was up way too late the other night, reading a Donald Westlake mystery [Nobody Runs Forever, written under his pen name Richard Stark—quite gripping], so I originally chalked up feeling lousy to fatigue.

But on the way home from work, I realized I didn’t want to eat the pasta dish I was planning to cook for this week’s post. I wanted soup. And I figured out the scratchy throat was a sign this was more than lack of sleep.

Good soldier that I am, I started thinking about what kind of soup I could make for this week’s post instead. Then I realized the kind of soup I was up to making involved a can opener and a saucepan. And any interest in setting up my camera to photograph food was displaced by an interest in fluffing up pillows and hunkering down.

So the kitchen is closed this week. Sorry. I’ll be back next week with the planned pasta.

Forget “Walk Like an Egyptian”—it’s time to eat like an Aztec

Ready to think way outside the bun? Chicago’s Field Museum is teaming up with more than a dozen area restaurants to give us a sampling of truly old school Mexican food, a Taste of The Aztec World. This weeklong, multi-venue celebration is part of their exclusive exhibition, The Aztec World. Acclaimed and up-and-coming chefs and mixologists will create dishes and cocktails with the Aztec empire’s cuisine in mind.

That cuisine, it turns out, has a lot in common with what we think of as traditional Mexican food. Plenty of maize [or corn] for tortillas, tamales and pozoles [soups or stews], for example. Lots of legumes, vegetables and fruits. And maguey, or agave, a native Mexican plant with broad, long, spiked leaves; it resembles a cactus plant, but it’s not—in fact, it’s related to lilies. I’ve seen these large, impressive leaves [often two feet or more in length] in produce departments of Mexican supermarkets in my Logan Square neighborhood and wondered what they were for. I’m still not clear how home cooks use the leaves, but agave nectar is a very sweet syrupy liquid that you can use like honey—in tea and coffee, on pancakes or French toast or in desserts… Agave is also used for making high-end tequila as well as mezcal and pulque, fermented maguey juice whose boozy origins actually predate the Aztecs. Seafood was also an important part of the Aztec diet, as it is in modern Mexican cuisine. Continue reading “Forget “Walk Like an Egyptian”—it’s time to eat like an Aztec”

Remembered holiday stories and simple gifts

MY MATERNAL GRANDMOTHER GREW UP ON A FARM IN SOUTHERN ILLINOIS, one of twelve children. Big families on farms were common then, even necessary. You needed enough hands to make sure everything got done, and death was always a real possibility. My grandmother’s family was no different—only six of the twelve children made it past young adulthood.

Still, my grandmother loved farm life. As a young woman, she was shipped off to St. Louis to make her way in the big city. And she did, becoming a union seamstress in the city’s then bustling garment district along Washington Avenue. But whenever she started telling stories, they were invariably about life on the farm. Continue reading “Remembered holiday stories and simple gifts”

Once again, anything is possible

I really try to keep politics out of Blue Kitchen. At first blush, this post may seem political in nature, but it’s not. It’s about something much bigger.

An extraordinary thing happened yesterday. Americans went to the polls and elected a black man as the next president of the United States. Just as amazingly, earlier in the campaign, it looked as if we were poised to elect our first woman president.

For far too long now, our national politics have been about what divides us as individuals, what makes us different, instead of what brings us together as a people, what we have in common. And if ever there was an opportunity for what divides us to define an election, this was it. Race and racism have a long, sad history in this country. In fact, racism has been called the wound that will not heal. The notion that a majority of us could move beyond that and actually elect a person of color required a cockeyed optimism in our fellow man, a huge leap of faith.

Once the selection of the two candidates was decided, race was the elephant in the room. The thing no one felt comfortable discussing, but that would not be denied. It was couched in terms of demographics, the Bradley effect and even the anti-Bradley effect. There was the expected fair share of hatred and bile, scary stories and incidents. But there were hopeful moments too, even if some were left-handed. Our daughter Claire told us of having breakfast in a pancake house in a traditionally white neighborhood in St. Louis and overhearing a boisterous conversation from a table of old, white-haired white ladies. They were complaining bitterly about being compelled to vote for Obama, but knowing that they must, because they believed in what he stood for. Like it or not, they were overcoming long held beliefs and, albeit reluctantly, fulfilling one of the dreams in Martin Luther King’s famous “I Have a Dream” speech: “I have a dream that my four little children will one day live in a nation where they will not be judged by the color of their skin but by the content of their character.”

As you listened to people talking, watched people’s faces, felt the incredible energy the upcoming election was stirring, you could feel us turning our backs on Us vs. Them thinking and once again becoming “We the people.” A mix of things brought this about, I think. Yes, some extraordinarily difficult times have us heeding Benjamin Franklin’s admonition that “We must hang together, gentlemen… else, we shall most assuredly hang separately.” But just as much, it was the message of unity at the heart of Obama’s campaign: “We aren’t Red States. We aren’t Blue States. We are the United States.”

Whatever your politics, an important thing happened yesterday. We weren’t white Americans. We weren’t African-Americans. We were Americans. Once again, we became “We the people.” And for the first time in a very long time, I once again feel that America can do anything.

Stuff we like: Totes, canvas and otherwise

Through the combined efforts of consumers and retailers, reusable tote bags are showing plastic bags the door. This is an update of a post I first wrote at WTF? Random Food for Thought.

Those awful plastic grocery bags are fading fast. On April 22 [Earth Day, get it?], the entire Whole Foods grocery chain went plastic bag-free. Grocery stores and general retailers alike are now selling reusable totes, usually for a buck or two, to encourage customers to just say no to plastic.

And China, not exactly a shining example of environmentalism, has banned plastic bags from the entire country. As of June 1, all stores, from the largest to the smallest, have gone bag-free. For the practical Chinese, it’s a matter of not wasting 37 million barrels of oil a year on bags. It was also a chance to polish their image for the Olympics. Whatever the reason, it’s good news for the planet.

The problems with plastic bags are many. First, they don’t biodegrade, as paper does. They photodegrade—which is to say that light causes them break up into tinier and tinier particles, but they never stop being plastic. According to a New York Times article [first brought to my attention by Kirsten over at Gezellig Girl], “Altogether, each year the country is estimated to use 86 billion bags, which end up blowing down city streets, or tangled in the stomachs of whales and sea turtles, or buried in landfills where, environmental organizations say, they persist for as long as 1,000 years.” And even if you recycle them, as more communities are now mandating, plastic degrades in quality with each recycling, so it’s not truly sustainable. Continue reading “Stuff we like: Totes, canvas and otherwise”