Eggs-cuse me?

When I can’t make it to my twice-a-month local winter farmer’s market this time of year (the subtext here is that I can’t wait for summer when the market goes back to weekly), I pick up organic eggs from my local food store.  This is the best option under that roof, but I’m still amazed at the difference between the store-bought eggs and the farmer’s market-bought eggs. 

I eat an egg every morning, pan-fried in some olive oil, add some melted raw cheddar and throw it on two pieces of Ezekiel wheat toast.  This past summer, I bought eggs from the farmer’s market for the first time.  When I went to crack the egg into the pan the next morning, I was greeted by a strong, thick shell, firm yolk and white consistency, and dazzling yellow-orange yolk. 

“Ok, what’s the deal,” I thought, “Seriously?  What’s so good about these? I thought I was already getting the best.”  I went online to research the meaning behind this and compare to my previously store-bought organic eggs.  The reasoning for these characteristics is simple:  Let the chickens be chickens.

Unless under a rock, everyone has heard some form of how the edible product corporations house chickens confined without room or sunlight and force-feed them with corn, soy and animal byproducts.  These poor creatures produce eggs that are just as unhealthy as they are.  It’s like putting my Honda’s economy 82-octane fuel into an F-16… will the end result be a desired one?  Unfortunately, organic does not mean the chickens are required to live in the open pastures, develop as God intended, and produce fabulous eggs.  No doubt organic still means the chicken’s diets and living conditions are better than average, but we can still do better. 

Here’s what I needed to see, to see the light:

In my opinion, this is an apples and oranges situation – even though the corporations attempt to make it look like I’m splitting hairs in this comparison.  The other main difference between these ovum is the strength and feel of the shell.  I'd also justify that I'm not splitting hairs because I thought organic would have gotten me closer to the best than it has.  Like I said, I do my best to get the best, but it’s sad to think that the store’s organic eggs are that vastly different.  

So let the chicken be a chicken.  Get out into your community and support your farmers.  Your local farmers are the ones who know how to treat their birds properly to get the best results.  Buy the eggs of these organic, pasture-raised, bug-eating, field-roaming, sun-bathing, God-fearing chickens, and feel good, be satisfied, and live more healthfully.

Vital Vittles: Part 2.

Valentine's Day.  Aimee and I have decided to keep it small this year and do a few different activities over the span of a few days around the 14th.  Saturday, we went to a class in Lancaster to learn the secrets of making the perfect Whoopie pie.  Tomorrow we're going to a the soft opening at a new, local farm-to-fork restaurant (I can't wait and I'll be sure to write about it), but tonight I made dinner for the two of us.

I have been waiting to make a certain Tyler Florence version of Chicken Cordon Bleu, so I did.  I had never made this dish before, but I have been a fan of eating it for quite some time.  It's a fairly easy meal to prepare, but a bit time consuming.  This can be a very basic entree, but Tyler's interpretation utilizes some of the best ingredients available to spruce up the classic dish.  Truly high-quality ingredients can take any old meal to another level.

I pounded out a few organic chicken breasts to be very thin, layered on some prosciutto di parma, and sprinkled a healthy dose of freshly shredded Gruyere on top.  Once rolled up tight, the roulades get coated with some flour, egg, and whole wheat bread crumbs.  Bake for about 30 minutes at 350.  Done!

Some simple swaps for better ingredients can really transform a classic

We loved it.  The prosciutto was a fantastic substitute for the usual ham, and I'll take Gruyere over Swiss any day.  Give it a try!  The side was a simple favorite in the Reif house, blanched, organic green beans with sauteed shallot.  Who knew making such an easy dish could look and taste this good.

It's a Mini-revolution - Count on It.

American restaurants are doing it.  The biggest chains are on board with it.  Why?  Some people are actually beginning to care about how many calories slip under the radar in each meal they eat, and the restaurants are catering to that.  I just hope it’s not a fad.

Applebee’s under 550 – great to have these options for a full-plated meal out

Friendly’s under 555 – bravo, but that not-so-friendly, triple-scoop sundae isn’t included in the count!

TGI Friday’s “Right portion, Right price” - although it’s not a new campaign, this is a section of the menu features low-carb and/or low-fat entrees

Seasons 52 - continues to be the best choice in this club because every item on the menu is under 475 calories

 

Keep in mind, staying in and being the master of your own waistline will always win.  All of these options still allow a “cook” to decide the fate of what the establishment’s patrons ingest, but nonetheless it is encouraging to see this shift in commercial eating. 

See, not all of my posts are negative.  I can acknowledge progress when I see it!

Last year, Philadelphia officials implemented a new law that dramatically impacted its diverse food neighborhood: All restaurants with a Philly address must clearly display caloric amounts of each menu item.  I’d like to think some people changed their usual, uneducated choices after seeing this information.  There’s nothing like a four-digit dissuasion staring back when tempted to order that #3 meal… super-sized.  This is a particularly unique change, not to the food or preparation itself, but to the information provided to consumers - aka education.

Even the red-headed, fast food queen introduced French fries that are “naturally-cut” and seasoned with sea salt.  The trouble with that one?  It just causes me to think, “If they weren’t cut ‘naturally’ until now, what was the process before?”  I’m sure I don’t want to know.

Although I will not be seen in these restaurant chains (save Seasons and maybe the occasional Frosty) the aforementioned points are victories for America in the grand scheme of things.  When I’m hearing news reports on obese America or its diabetic tendencies every week, these calorie-restrictive menus offer a glimmer of hope in the increasingly darkening world of this country’s health.

A mini round of congratulations is in order for some restaurants of “the fast-food nation.”  Now if we can only shed that stigma…

I promise, I'm not a racist.

This morning, an anchor on the local news program I watch on weekdays made a horrifying statement, and I became sad for her.  She and the weatherman had a brief exchange about PB&J as they wrapped up a segment, and the female anchor proudly exclaimed, “I love having my PB&J on Wonder bread.”  O dear.  The weather man made his rebuttal: “I have mine on whole wheat.”  The anchor fired back, “What!?  It can't be on whole wheat. You HAVE to have PB&J on white bread!” I hope the majority of viewers agree with the weatherman instead of taking heed to that little white lie.

About three years ago, I first learned to axe white flour, sugar, and rice.  I wasn’t sure of the reasoning, but I eventually conducted some research to find out.  The negative, common denominator for these foods that makes them all white is bleach.  Meet me in the laundry room and we’ll have a glass!  

bottoms up!

Since the age of vast industrialization in America, edible product conglomerates have been adding various bleaching agents to flour, rice and sugar – three extremely common foods.  Of these three, flour is the most widely utilized ingredient and therefore warrants much of my attention.

Flour is enhanced (using that word extremely loosely) with these chemicals not only to improve rising capacities and structural integrity, but also to make bread appear more “pretty” on the shelves, because typical flour is tinged yellow after the milling process.   There’s nothing like putting Americans’ quality of life at risk for the sake of a sale.  Then, because this flour is so hopped up on chemical additives and produced with a “profit” in mind instead of “people,” it is stripped of its nutritional value. 

So what are the trigger-happy lab technicians logically going to do in their “bakeries”?  Add the faux-nutrition back in, which gives way to enriched flour.  This fortification process was federally mandated in the ‘40s when it was proven that the newly-industrialized milling and baking processes produced a weak, nutrition-free bread.

“What’s so bad about enriched flour since the nutrients have been added back in?”  I asked myself this question, too.  Overall, I suppose it’s not a terrible end result, but what it comes down to for me is that I don’t want some chemist in an industrialized bakery being responsible for giving me the proper amounts of vitamins and minerals in my bread.  I try not to be so trusting with the caretakers of my food, and ultimately my overall health, which is the main reason for my locavore-ness.  I love to talk to the butcher who just packed my ground beef the week prior, and the farmer who was late to the market that day because he was harvesting the green beans I’m about to buy (which has actually happened to me!).

The final and perhaps most notorious additive is Potassium Bromate (PB).  This chemical is added to further increase the flour’s strength and ability to rise.  Under correct conditions and baking time, all of the chemical compound will be used up.  (Here we go again with letting so many people, so far away prepare our edibles)  However, if residue remains, this little additive can pack a powerful punch of toxicity to humans.  Good old Wikipedia states, “Bromate is considered a category 2B carcinogen (possibly carcinogenic to humans).”  Phew, good thing this country has tax-paid positions to watch over this type of issue.  Wait, wait sorry.  While Europe, the United Kingdom, China, and many South American countries have banned PB, the home of the brave has yet to do so.  Aside: many other countries have also banned the use of chemical bleaching agents in food.  I understand everyone wants to be different, but why doesn’t the US get on board with this?

The king is the way to go for all baking needs

So until it is illegal, we must take these considerations into our own hands and not allow others to decide what goes into our bodies.  This is why I will never allow bleached, enriched, and/or bromated flour into my house, and elsewhere, I will do my best to ingest as little as possible of these unbiased killers.  Read bread and flour ingredients carefully and stick with King Arthur brand flour, because white bread is dead bread. 

Adventures at the Winter Market

Over the spring and summer seasons, I look forward to going to my local farmer’s market every week. In the chilly months, I have two wait two weeks for the die-hard vendors to brave the elements and bring their goods.  By the time two weeks have passed, I’m excited to get there.

Today’s visit was met with crummy weather, and one less vendor than usual.  There are typically only 3-4 farm families that can justify making the trip to the winter market for a lot of reasons, so when one is unable to make it, I’m bummed.  However, overall this winter I am in luck because my favorite produce and protein farm Livengood Farm of Lancaster, still makes the trek every two weeks, and for that I heartily thank them at each encounter.  I was also happy to pick up eggs from the best dairy farm around, Spring Creek Farm of Wernersville, PA.

Here are my treasures from this adventure.  I always pick up eggs, ground beef, and potatoes - I grabbed a pint of fingerling blues, and a few yellow sweet potatoes.  This week, I also bought a nice parsnip and leek.  I love parsnips.  I just like to cube it and roast it with a bit of olive oil and salt.  

Now the leek is on the wild side for me.  I have eaten it before, a few times, but I have never prepared it.  I found a very simple recipe in last month’s Food Network mag that I want to try – I’ll have to post about that later this week, but only if it’s a success!

That’s all for now… for two weeks…

Vital Vittles: Part 1.

This is my first entry entitled "Vital Vittles."  I intend to post regularly something similar, or whenever I experience (at least partial) success in the kitchen... FYI.

I only cooked for one tonight, and I was ready for it.  As part of my last food purchasing escapade, I made a fantastic discovery while amongst the soups: Amy's Organic Chili.  Why is this fantastic?  In college, one of my staple meals I made for myself was nachos.  Classic college brain food, right?  The reason why I'm excited about this find is that it's a much better version of the chili I used back then.  I haven't made nachos for myself in years, since I began to realize how lousy that chili was for me.  Now, I have a justification for indulging in this entree every once in a while.  Hey, I never said every meal I eat is Jillian Michaels approved.

Now reincarnated as a healthier (I said healthier, because I know it's not exactly healthy!) form of an edible part of my past, here is the finished product.  I place some of Amy's chili on a bed of organic, blue corn tortilla chips, add some cheddar, spoon on a whipped combo of avocado, lime and Greek yogurt, and finish with some green onion.

Success.

Fare Trade.

My interest in eating locally, organically, and with purpose has increasingly dictated my food life over the past two years.  Most recently, this idea has manifested in swapping out some ingredients and edibles in my fridge and cabinets for better options. 

But better how?

As a result of my research into what foods and ingredients I should avoid, I have also unearthed what I need to purchase instead.  I made some shocking discoveries while going out with the old and in with the new.  It’s scary that I’ve been consuming these ingredients for most of my life, but as they say, “you have to start somewhere.” 

A few of my swappable foods are posted below - retirees on the left, and green horns on the right.  It’s almost comical how ridiculous some of the ingredient lists are, but then I realize how detrimental these seemingly innocent items can be.

Single: Syrup. 

Double: Juice.

Triple: Butter/Margarine.

Home run: Bread crumbs.

Like I said - scary.  I listed the bread crumbs as a "home run" for a reason, 30+ items versus four.   As far as butter is concerned, I've had the philosophy for years that it's more healthy than margarine.  It's still butter, but this at least puts the difference into perspective.  The syrup is an easy swap to make, and the first pic of juice shows "21% juice."  If it IS in fact juice, what is the other 79%?

So here we go - just in case the comparative pics aren't enough...

Some questions I ask when comparing products at the food store:

The beginning of the ingredient lists:

Are the first few ingredients recognizable or unpronounceable?

Is a form of sugar listed?

The end of the lists:

Are various sodium ingredients listed?

Does the word “preservative” appear?

The overall lists:

Can you pronounce the ingredients?

Is the list eerily long for such a simple food?  (like bread crumbs?)

Three tips when comparing products’ ingredient lists:

(1) go with the shorter list of ingredients

(2) favor that which you can pronounce

(3) choose organic when possible

Choosing organic food is usually the easiest way to avoid having to be so conscious of the ingredient list… usually.  Many organic foods will also exclude GMOs, preservatives, artificial additives, and of course the unnamed ingredient i.e. pesticides.  I know it means spending more money, but what is preferable - investing in food, and ultimately the body, now, or fixing what is broken later on down the road and pay for medical bills? 

Make the swaps, the sooner the better.

Intro.

Here it is: my first blog post.  When I think about the phenomenon of the blogging world, I’m surprised it has taken me this long to join.  However, I have never been much of a “bandwagoner.”  I never got into online journaling, completely avoided adopting a “Myspace,” and although I am on Facebook, I don’t do too much with it.  Overall, I have to admit my lack of virtual presence. 

 

With that being said, here I am with a blog.  As an English major, I am curious of the etymology of the word “blog,” and a quick Google search informs me that this seemingly childish and unintelligent word is derived from a combination of “web” and “log.”  Of course.  I even found an article in the NY Times discussing the origination of the online pastime.  Notice the article is dated 2002.  

 Ouch, I’m way behind. 

My personality leans toward the obsessive when it comes to a new hobby, so I am interested to see if this takes root.  I plan to cover various topics and situations in my life via this web log, and most of the time they will revolve around food. Segue. 

Food is a big part of my life, and I strive to make it an important part that is handled with care, respect, and most of all - education.  After all, America loves to eat and so do I.  I eat at least three times a day, and any activity of mine that is conducted this often should improve my quality of life, not hinder it.  What I eat, and what I do not, has a profound effect on my life, both immediately and ultimately.  Too many people go through life assuming that foods approved by national health departments and provided in mass quantities at “super” markets must be safe and healthy to eat.  These assumptions are life-threatening, and up until a few years ago, I made them as well.  

I have recently started making necessary changes to promote a more healthful lifestyle because yes, it’s true: “you ARE what you eat.”  I offer my own adjustment to the adage in saying “you live how you eat.”  

Food impacts all aspects of life.  I enjoy eating locally and being a “locavore” (suddenly the use of “blog” seems less silly) so most of this blog will chronicle my culinary experiments, trips to farmer’s markets, and daily endeavors to make healthy choices.  

This is how I will track my journey as I attempt to improve my life through what I eat.  I don’t intend for this to have a “high and mighty” connotation or to scold anyone for their lifestyle choices, I’m simply memorializing my new venture.  This isn’t a required textbook in a mandatory college class.  

Simply put – this is a locavore’s blog.  I never thought I’d use such laughable language in a public forum.