Seems that people in Germany have turned to organic in a big way after the dioxin scare. It’s easy to get complacent and just ignore the organic food movement. We’ve all heard it “a bunch of wing nuts… wasting money..” . Well, maybe most of the conventional food is perfectly safe .. we believe.. Actually most conventional foods, even the so called purest, often contain chemical residues from agriculture and processing. But one thing’s for sure and that an Organic Certification is a nice extra layer of assurance of purity. And that’s a pretty good [...click to contimue reading...]
I mentioned Gabe yesterday, he’s the rescue dog that does the rescuing. Anyway, thought some of the readers might enjoy checking out the rest of the photos taken of him by the wood stove. If you do just click on the photo above to get to the flickr photostream (scroll right on flickr if you want to see all seven pictures). Thanks & have a Happy & Healthy New Year.
We’re doing a three for the day blog posts. One for Organic Test Kitchen and then one each for Theodore Richard’s Food Blog & En Coffee’s Coffee Blog. I got to tell you I’m feeling burnt out about now. … But anyway, there’s still time to get some great gifts for your whole food eating friends. Here’s some ideas, nothing earth shattering, and you’ve probably already had these in mind. Buy them some new and or exotic spices that you think they’ll use. For example, maybe you could go with a new type of peppercorns, perhaps [...click to contimue reading...]
If you’re not using fresh roasted organic coffee beans then your coffee is unnecessarily sub-par. .. How do I know this? Simple chemistry and the nature of the beans. Here’s the skinny: Roasted Coffee Looses Most Of It’s Aromatics About 1 Week After Roasting: One of the largest contributing factors to the complexity and fullness of freshly roasted coffee comes about due to the presence of volatile aromatic compounds. After about one week these will deteriorate to an unacceptable level. This is one of the reasons instant is so bad, it virtually has no aromatic compounds [...click to contimue reading...]
So it’s come to this, I’ll admit it. I’m a big fan of cabbage. Brought up in a French Canadian Household and on Sunday we’d have Boiled Dinner with a big salty ham sharing the pot with a variety of veggies including cabbage. And that there cabbage would just soak up all that ham fat and be soo darn good. … Nowadays, however, I’m trying to atone and nurture my circulatory system back to an ”as-new” condition so I’ve traded the ham for skinless chicken breasts and ham fat for olive oil. But you know what? That love for [...click to contimue reading...]
There is a good article on Boston.com from Martha Stewart, “Eating safely is as important as eating healthy.” Regarding meats, she states the good practice of cooking to a temperature over 160 F (to mitigate the chance of salmonella issues) But in addition, for meat without the antibiotics and growth hormones the guaranteed way to do it is to choose products with the USDA Organic Label. And beyond this to choose grass-fed organic meats as the primo selection. On produce she states that ” Although the science isn’t exact, it’s believed that fetuses and young children are most [...click to contimue reading...]
It has been recently determined that the Merrimack River is contaminated with minute quantities of at least 16 pharmaceuticals. Since several communities take their drinking water supply from the Merrimack this is obviously a concern.