November 6th, 2009 - Barbara Feiner
Veggie burgers remain an underutilized alternative to meat. Our weekend recipe features the black bean variety, which brings some south-of-the-border flavor to your table.
Combining poblano peppers, black beans, rice, cilantro and queso fresco (a staple in many Mexican dishes), this entrée was created by Chef Alex Eusebio, a Top Chef contestant (Season 5) and former partner/executive chef at the now-defunct Restaurant 15 in Los Angeles.
All of the ingredients should be available at your local natural and organic food store.
Chiles Rellenos
Makes 6 servings
6 medium poblano peppers
4 black bean veggie burgers
1/2 cup finely chopped onions
1 teaspoon vegetable oil
3/4 cup cooked black beans (drained and rinsed if you’re using canned beans)
1 tablespoon water
3/4 cup cooked rice
3 tablespoons chopped fresh cilantro
3/4 cup crumbled queso fresco (or shredded Monterey Jack cheese)
- Cut a lengthwise slit in each pepper. Place on foil-lined baking sheet. Bake at 425°F for 25 to 30 minutes, or until peppers blacken. Remove from oven.
- Wrap hot peppers in foil. Let stand for 10 minutes at room temperature.
- Using a spoon, remove seeds from insides of peppers. Gently pull skin off outsides of peppers in strips, leaving peppers in one piece. Set aside.
- Meanwhile, remove veggie burgers from package. Place on microwave-safe plate. Loosely cover and cook on medium-high (70% power) for 1½ to 2 minutes, or until partially thawed. Be sure to rearrange and turn over each veggie burger after 1 minute.
- In a large skillet, cook onions in hot oil over medium heat about 1 minute, or until translucent.
- Crumble veggie burgers into onion mixture. Cook, uncovered, for 3 to 4 minutes, or until heated through.
- Stir in beans and water. Reduce heat to low. Cook, uncovered, for 1 to 2 minutes.
- Stir in rice and cilantro. Remove from heat.
- Stuff peppers with burger mixture. Place in shallow baking pan, slit side up. Top with queso fresco. Bake at 350°F for 10 to 12 minutes, or until heated through and cheese has melted.
Organic Flavors of Mexico
Recipe and photo courtesy of Gardenburger
Tags: black beans, chile relleno, cilantro, mexican food, Organic Food, recipe, veggie burgers
Posted in Organic Food Recipes | 1 Comment »
November 5th, 2009 - Gerald "Gerry" Pugliese
 The number of organic dairies is on the rise, or so says a new report by the USDA entitled “Characteristics, Costs and Issues for Organic Dairy Farming.”
In 2000, there was an annual average of 38,000 certified organic cows in the U.S., but by 2005 that number rose to 86,000.
But having an organic dairy farm isn’t easy, and it doesn’t come cheap.
Taking a regular dairy and turning it into an organic farm is a lot work, involving improved land and crop management, animal care, and lots of certification paperwork.
But the biggest challenge to small organic dairies could be pressure from larger companies. Most organic dairy farms have fewer than 50 cows, while big organic dairies have over 200 cows, and dominate the market.
So organic dairy farming may be pressured into getting larger and larger, like traditional milk production, which could be Pandora’s box waiting to happen.
Via AgWeb.com.
Image credit: rawmilktruth.com
Tags: organic milk
Posted in Organic, Organic Food | 1 Comment »
November 5th, 2009 - Barbara Feiner
If you enjoy ethnic food, you’re no stranger to cilantro.
From Thai (Thai Roasted Squash Soup) and Indian (Indian Chickpea Dip, Madras Curry Dip for Fish/Seafood) cuisine to Mexican (Golden Guacamole, Harvest Stuffed Squash, Granny Smith Guacamole) and Middle Eastern (Middle Eastern Meatballs) dishes, this fragrant herb is a seasoning staple.
Also called Chinese or Mexican parsley, cilantro is the leafy part of the coriander plant. In folk and holistic medicine, it has been used to settle the stomach, relieve anxiety, lower cholesterol levels, help control diabetes, reduce inflammation and treat infections.
Modern medical research has confirmed the herb’s healing powers. In the August issue of Environmental Nutrition, registered dietitian Sharon Palmer cites cilantro’s antioxidant properties, which “may be due to their rich phytonutrients profile that scientists are beginning to identify.”
Researchers at the University of California, Berkeley, also discovered that dodecenal—an antibacterial compound found in cilantro—can help kill Salmonella in foods. This finding led them to explore its use as a natural food additive. The researchers found cilantro to be a “potent antibiotic” and encouraged consumers to eat more fresh salsa. That said, they remind us that it’s no substitute for proper food handling.
Tune in tomorrow for our weekend recipe for Chiles Rellenos, which features a healthy dose of cilantro.
Holiday Gift Books
Photo:
Tags: cilantro, Health, herbs, Organic Food
Posted in Health, Organic Food | 2 Comments »
November 4th, 2009 - Gerald "Gerry" Pugliese
 I wonder if sheep like eating organic nom-noms. Either way, feeding sheep organic food, makes organic wool.
And organic wool can be used to make many of the same things regular wool is used for, like fabrics, yarn, and mattress pads.
Vermont Organic Fiber, a leading provider of organic wool, has launched a new line of mattress pads made with organic wool, or O-Wool as it’s called.
So, what makes organic wool so special, and how do you make it?
Believe it or not, but organic fibers, like organic wool, are a $3.2 billion global industry, up 63% from $1.9 billion in 2007 to 2008. In the United States, the organic fabric market totaled $472 million in 2008, a jump of 65% from 2007.
And making wool organic is pretty simple. You force the sheep to put on Birkenstocks, listen to the Grateful Dead, and wear “Legalize It” t-shirts. No, kidding.
For wool to be recognized as “organic” in the U.S., it must come from animals fed only organic feed, and raised without any synthetic hormones or pesticides.
As for Vermont Organic Fiber’s organic mattress pads, the company insists they’ll help you sleep cozily, and sell for $45 to $250, depending on the size.
Via dBusinessNews.
Image credit: made-in-china.com
Tags: organic fabric
Posted in Organic, Organic Living | No Comments »
November 4th, 2009 - Barbara Feiner
I’m serving a special five-course meal to the intellectually challenged members of Congress who support Big Agribusiness and predatory insurance companies over the health and safety of the American people.
Let’s review the menu:
First Course: Double Cheeseburger
Sourced from: San Diego Meat Co. On Oct. 13, the U.S. Department of Agriculture (USDA) declared a Class I recall on 925 pounds of ground beef products that may be contaminated with E. coli.
As a refresher, dear legislators, a Class I recall is defined as “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.”
Cases of ground beef patties and bulk ground beef were shipped to restaurants and caterers in San Diego. Fly to SoCal, and eat up, guys! You can barf later on Shamu.
Second Course: Beef Tongue
Sourced from: Cargill Meat Solutions Corp., Milwaukee. The affected 5,522 pounds, recalled Oct. 17, may include tonsils, which means the company failed to comply with USDA regulations. Tongue tissue may be infected with bovine spongiform encephalopathy (mad-cow disease).
No worries, guys. It’s a Class II recall, which means there’s a “remote probability of adverse consequences.” You like to gamble with people’s lives, so dig in!
Third Course: Chicken & Apple Sausage
Sourced from: Vatran’s Fine Foods, Inc., Tracy, Calif. Approximately 11,500 pounds of assorted meat and poultry products were recalled on Oct. 16 because they were produced without the benefit of federal inspection. It’s another high-risk Class I recall, affecting pork, chicken, turkey and lamb sausages, as well as veal frankfurters and other products. Chow down, wieners!
Fourth Course: Beef Butt Steak
Sourced from: Crocetti’s Oakdale Packing Co. (doing business as South Shore Meats, Inc.), Brockton, MA. Some 1,039 pounds of fresh ground beef patties derived from bench trim, as well as mechanically tenderized beef cuts, may be contaminated with E. coli. The USDA declared a Class I recall on Oct. 26. Hope that nice slab of butt is extra juicy!
Fifth Course: Meatballs
Sourced from: Fairbank Farms, Ashville, NY. This is a biggie: a Class I recall Oct. 31 of 545,699 pounds of fresh ground beef products. This one aggravates me even more because it includes Trader Joe’s Butcher Shop Fine Quality Meats and the Wild Harvest Natural brand. So far, 28 people have been sickened, and at least one person has died.
Diner Rules
You’re expected to clean your plates. Luckily, you have great health insurance—you know, the kind of coverage you refuse to provide to your constituents.
Tags: beef, E. coli, farming, food safety, mad cow disease, meat, Organic Food, recalls, USDA
Posted in Health, Organic Food | 2 Comments »
November 3rd, 2009 - Gerald "Gerry" Pugliese
 Here’s how it works.
As the recession reduces the demand for organic ingredients, the total supply of available organic products falls back in line with the total demand.
This means premium pricing will start to tail off, and experts claim it should start as soon as fall 2009, i.e. right now!
So says the Organic Monitor, which keeps tabs on the international organic industry.
In short, there’s enough organic stuff to satisfy people’s needs, so sellers can’t keep gouging consumers.
And the good news is the Organic Monitor believes the price drop will continue for a couple of years. Plus the lower prices will help improve sales for low-cost organic retailers, and private labels.
For example, the leading organic brand in the United States is a Safeway store brand. Go figure.
Although, the Organic Monitor does warn that the recession will effect the growth of the organic market. It won’t halt it, but will slow it down a bit.
Via Food Navigator.
Image credit: rc!
Tags: econimics
Posted in Organic Food | 2 Comments »
November 3rd, 2009 - Barbara Feiner
If you’re trying to lose weight, you may be more successful if you partner with a family member or friend who has similar goals.
A study published in the Oct. 26 issue of Archives of Internal Medicine revealed that enrollment with a buddy in a comprehensive program enhanced weight loss among 344 African-American participants—but only if they attended sessions together.
Researchers at the University of Pennsylvania School of Medicine ran the 2-year study to help participants achieve and maintain a 5%–10% weight loss. The program involved self-monitoring of food intake, physical activity, pedometer use, group sessions with weight and activity checks, and community-based field workshops (cooking demonstrations, gym visits).
After 24 months, those who enrolled in the program with a friend or family member lost more weight than those who entered the program alone.
For Your Organic Bookshelf: You: On a Diet
Tags: Health, obesity, weight-loss
Posted in Health | 19 Comments »
November 2nd, 2009 - Gerald "Gerry" Pugliese
 With help from the German technical agency GTZ, Saudi Arabia is seeking to develop and improve its organic sector.
The Saudi Organic Farming Association (SOFA) is working in connection to create a state-of-the-art organic sector, better market place for organic goods, and close adherence to worldwide food safety standards.
GTZ will also set up the SOFA’s organizational framework, and share expertise with the government.
While SOFA will monitor organic production, protect farmers, promote consumer awareness, and keep with food quality policies of many European countries.
Saudi Arabia is a major importer of agricultural goods, with figures expected to grow 25%. So successful organic farming would keep more food raised in house.
As an, at times, ethnocentric American, it surprises me to see non-Western nations taking interest into issues like this. I seem to think a country like Saudi Arabia has more pressing matters at hand than organic farming.
But it’s cool to see though!
Via Arab News.
Image credit: Pure Travel.
Tags: organic farming
Posted in Organic, Organic Food, Political Action | No Comments »
November 2nd, 2009 - Laura Klein
 About a third of our nation’s adults are obese, which translates to escalated risks for cardiovascular disease, certain types of cancer, and type 2 diabetes.
Many of our nation’s neighborhoods simply don’t have access to supermarkets, let alone fresh organic fruits and veggies. Chips, soda and other packaged, chemical-filled, unhealthy ‘convenience foods’ are cheap and readily available at the corner store…a far cry from the nourishment our body naturally craves, and a key contributor to the obesity epidemic.
The term for geographic food inequity is ‘food desert,’ and it’s defined as a district with little or no access to foods needed to maintain a healthy diet…but often served by plenty of fast food restaurants. It was coined by Mari Gallagher, a researcher who has delved deep into the topic and found that food deserts exist in every type of community across the U.S — urban, rural and suburban.
I was moved by a profile on Chicago-based Graffiti and Grub and its founder, La Donna Redmond, on CNN last week. Her community garden and store focuses on supplying several low-income Chicago communities with sustainable, organic and locally-grown food. This quote says it all…
“You could find drugs in my community, you could find a gun in my community, but you couldn’t find a tomato.”
-LaDonna Redmond
One of the critical areas of good eating habits is education – ideally from an early age as so brilliantly executed in Alice Waters’ inspirational Edible Schoolyard project. In a similar vein, Graffiti and Grub is focused on ‘providing the hip hop generation with the tools needed for maintaining a healthy lifestyle.’
Kudos to those hard-working advocates committed to changing the food desert into an organic food oasis.
Are you familiar with ‘food deserts’? I’m curious to know whether there is awareness of this issue. Let me know!
Tags: diet & health, fast food, healthy eating, Junk Food, obesity, Organic Food
Posted in Green Living, Health, Organic, Organic Food, Organic Food Recipes | 1 Comment »
November 2nd, 2009 - Barbara Feiner
You’ll make the most nutritious—and delicious—produce choices when you buy locally grown organic fruits and vegetables that are in season. It’s also the most economical way to shop the produce aisle.
Mushrooms and oranges join this month’s peak-season list, while eggplant moves off.
Here are the Centers for Disease Control and Prevention’s top peak-season choices:
- Apples
- Avocados
- Bananas
- Bell peppers
- Broccoli
- Carrots
- Grapes
- Lettuce
- Mushrooms
- Onions
- Oranges
- Pears
- Sweet potatoes
Click here to find a farmer’s market near you.
10 Recipes to Inspire You
- Florida Orange and Sweet Oso Onion Salad
- Grilled Flatbread with Olive, Orange and Fennel Relish
- Orange and Radish Salad with Cinnamon Vinaigrette
- Blood Orange Marga-Tea-Tas
- Sautéed Mushroom Salad
- Moist & Savory Stuffing
- Mushroom Sauté with Toasted Walnuts
- Broiled Italian-Style Portobello Mushrooms
- Brussels Sprouts with Mushrooms
- Pugliese Mushroom Scafata with Green Olive Crostini
Photo:
Tags: farmers market, fruits, Organic Food, recipes, vegetables
Posted in Organic Food, Organic Food Recipes | 1 Comment »
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