Back in November, we reported on California’s failed attempt to introduce GMO labeling laws. Since then, the Right to Know effort has gained momentum and another initiative will be on the ballot in Washington state in November 2013. In the meantime, we are happy to report that at least two major supermarket chains have taken matters into their own hands to provide more transparency to consumers. Come and cheer the good news with us! Continue reading “Update from the Non GMO Front”
Tag: Our approach to eating
Arsenic and Old… Rice?
You’ve probably seen the recent news on high arsenic levels found in rice grown in the United States. As gluten-free eaters Jessica and I are big consumers of rice and its derivatives, so this news came as quite a shock. We wondered why arsenic levels are just being discovered now, and what it will mean for our diets. Realistically we understand this will be one of many “food issues” we face in our lifetime, so an all out panic and ensuing wide-scale elimination of this month’s offending food won’t work in the long term. Instead, we’re looking at the facts, weighing the consequences against other “food issues” out there, and setting a plan that will allow us to eat and live without fear. And, while this plan involves fewer grains of rice, we won’t eliminate the starch completely. We will, however, take precautionary measures with the rice we eat and use this as an opportunity to bring out our favorite, practical, non-rice recipes that allow us to explore some of the wonderful other grains that we can find. There’s the silver lining! Come and cook with us! Continue reading “Arsenic and Old… Rice?”
Chard Your Way Through Dinner
Do you ever think about how much control we have over where our children go, what they do and – more than anything – what they eat? Sometimes I wonder if they resent having no input on what I cook on a daily basis; I know I would. They are getting older now, and at 5 and 7 they are ready to be more active in the kitchen. To inspire them, I make just about any healthy dish that they ask me to make. So when my older son came home and told me, excitedly, about the raw chard rolls he had at school, I took the ball and ran with it. Half a CSA box later, I had two happy (and participatory) campers chomping on raw (and refreshing) chard rolls. Talk about a healthy dinner; I couldn’t have made it up if I tried. And let me assure you, my cooperation would have been less than stellar had he begged for corn-dogs… thankfully I am deaf when it comes to those suggestions. Come and cook with us! Continue reading “Chard Your Way Through Dinner”
Chefing with Kids! A Mini-Series
In the Come and Cook with Us partnership, I usually let Kathrin handle any topics associated with cooking for children as she has them, and I do not. Recently, however, I had the good fortune to visit with her family and receive a first hand lesson in cooking WITH kids from Kathrin’s oldest boy, 7-year-old Finn. Ever the adventurer, Finn has just recently started making eggs with his Dad on Sunday mornings, so when I realized we would be having dinner together in the evening I invited Finn to co-chef with me. The result? Quality time together, some powerful lessons in patience, a delicious dinner, and a proud child who is excited to try just about anything. In honor of this experience, Kathrin and I are kicking off a mini-series on cooking with children, starting with the top 10 reasons to invite you children to the stove today. Come and cook with us! Continue reading “Chefing with Kids! A Mini-Series”
Perfect Pot of (Brown) Rice
While there are many people who inspire me in the kitchen (Jessica being the first), Meredith McCarty is the only person I study with at least twice a year. A dedicated macrobiotic eater, and chef, Meredith has been teaching about the benefits of a healthy diet for most of her life, and she has the looks to show it (older than my mom, she looks younger than my sister). One of the best things I have learned from Meredith is to always make a pot of rice, a pot of beans and a pot of broth every week. This way, you’ll be eating plenty of whole grains, healthy proteins and nutritious vegetable broths and won’t get stuck eating pasta with bolognese sauce every other day. In previous posts we wrote about beans, and broths. Today I’m going to share with you one of my best secrets: how to make the perfect pot of rice! Continue reading “Perfect Pot of (Brown) Rice”
Come and Cook with Us 