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" . . . The quality of the fruits and vegetables available at grocery stores is terrible. Most are laden with toxic substances, such as sulfates on grapes, pesticides . . . many times fruits and vegetables are imported from foreign countries that use toxic pesticides that are illegal in the United States."
As stated by Dr. Ronald Steriti in our article Antioxidants and Organic Foods

Chefs Take Sustainable Seafood Pledge

October 22nd, 2009 - Barbara Feiner

The Monterey Bay Aquarium has launched a national campaign that asks top U.S. chefs and well-known foodies to take a Save Our Seafood pledge.

In signing the pledge, chefs agree to stop using fish and seafood on the aquarium’s Seafood Watch “Avoid” list.

Let’s support restaurants whose chefs have signed on, including:

Rick Bayless (Frontera Grill and Topolobampo, Chicago)
Susan Spicer (Bayona, New Orleans)
Rick Moonen (rm seafood, Las Vegas)
Michelle Bernstein (Michy’s, Miami)
Suzanne Goin (Lucques, Los Angeles)
Mary Sue Milliken and Susan Feniger (Border Grill and Ciudad, Los Angeles)
Michel Nischan (The Dressing Room, Westport, CT)

For a full list of chefs and foodies who have signed the pledge, click here.

Chefs who are interested in signing on can call (877) 229-9990 (toll-free) or e-mail the aquarium.

Suggested Reading

Tags: environment, fish, fishing, oceans, Organic Food, restaurants, seafood, sustainable fish, Sustainable seafood
Posted in Organic Food | 1 Comment »

NYC Trans-Fat Ban a Success

July 22nd, 2009 - Barbara Feiner

As I reported back in December 2006, the New York City Board of Health voted to ban trans fats in restaurants—a move that sparked protest from many restaurateurs and fast-food establishments.

As of November 2008, the city required that all artificial trans fats be eliminated from prepared dishes.

So, how has the city fared?

In a study published in yesterday’s edition of Annals of Internal Medicine, city officials reveal:

Estimatedrestaurant use of artificial trans fat for frying, baking orcooking, or in spreads, had decreased from 50% to less than 2%.Preliminary analyses suggest that replacement of artificialtrans fat has resulted in products with more healthful fattyacid profiles.

The saturated- and trans-fat levels in French fries, for example, decreased by more than 50% after the ban, officials note. And while restaurants initially voiced concerns about the extra costs they would incur by switching to more healthful oils, officials say no increases actually occurred.

Needless to say, fried foods—even the organic kind—should be consumed in moderation. Click here for information on monounsaturated and polyunsaturated fats.

Tags: Health, New York City, restaurants, trans fats
Posted in Health, Political Action | No Comments »

French Organic Sales Jump 25%…

June 1st, 2009 - Gerald "Gerry" Pugliese

Looks like the French got us beat. In 2008, organic food sales in the United States increased by 17%, but during the same year. Sales of organics in France grew 25%.

And in the past three years, organic spending in France jumped 60%. That’s 2.6 billion euros, according France’s organic association.

There are some cool reasons why. French consumers are avoiding foods with pesticides and genetically-modified organisms and the government is encouraging more organic foods in schools and restaurants.

Now, to accommodate the higher demand, local farmers are converting more land for organics, nearly tripling the amount of hectares devoted to organic crops since 1999.

However, compared to total food sales, the percentage of organic sales only increased 0.6%, reaching 1.7% for 2008, up from 1.1% in 2007, but the recent economic downturn my harm those figures for next year. Let’s hope not!

Via Reuters.

Tags: crops, farming, GMOs, restaurants
Posted in Organic, Organic Food | 1 Comment »