Antibiotic Use in Organic Apple and Pear Cultivation

Posted on April 12, 2013 | 4 comments

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Apple and pear trees are apparently susceptible to an infection called fire blight which is capable of devastating entire orchards. To combat this, organic farms received an exemption which allowed them to use antibiotics (Streptomycin and Oxytetracycline) to combat the disease. This issue is in the news now, because the exemption is set to expire in 2014. It was hoped that by now other methods would have become available to treat this problem so that antibiotics would no longer be needed. While some progress has been made, more work is required before the use of antibiotics can be completely discontinued.

So, given the controversy over labeling and the consumers’ “right to know” it is a little disconcerting to find that this organic produce has no label disclosing antibiotic use.  Even more interesting was the rationale offered for the use of antibiotics: they apparently leave little residue, not enough to be harmful to consumers, anyway. The same logic offered for conventional produce would be vilified as a conspiracy to “poison” consumers.

Does this mean we should support the continued use of antibiotics? Absolutely not. In fact, the article mentions that in addition to antibiotics better cultivation practices are being used to keep the healthy and this is the way to go:make use of all the knowledge and techniques that are available to achieve the common good.

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Posted in Farm Technology, Food Choices, Food Safety, Food Security, Green, Living

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Do Food Deserts Matter?

Posted on April 10, 2013 | 1 comment

 

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There is a new study out which questions the relationship between food deserts and obesity as a basis for formulating public health policy. It finds a weak correlation between obesity and the distance traveled to the nearest grocery store. The authors of this study used a variable of 1 mile as a variable. They note that the lack of a strong relation might arise from the way our cities are laid out. Few people shop at neighborhood stores and in many areas (small towns, exurbs) the stores (think Walmart or Target) would be on the outskirts of the residential areas because they are usually huge and need plenty of space. Consumers would have to drive or take a bus there which might explain the lack of strong relationship between food sources and obesity. The study did find  a much stronger relationship between health and the existence of fast food outlets.

This study caught my attention for two reasons: first, hearing so much about food deserts in the media, I had accepted the validity of the term without thinking much about it. But if we stop to think about  we do need to ask: why the big emphasis on distance? Its not like people walk to their grocery store everyday to buy fresh supplies. Most people reserve it as a weekend chore with occasional week day dashes in case the milk runs out. Even if grocery stores are close by, what matters is the shopping list. If people are pressed for time, they will rely on processed foods rather than on fresh produce, a situation familiar to most of us . As a parent, a couple of evenings a week may be spent shuttling between different classes/ practice venues and dinner is eaten on the road so groceries and cooking are not even factors here.

The second thing that struck me was how little of the discussion on food actually  focuses on the research. There is always a lot of discussion based on the reporting and interpretation of studies in the media, blogs but how many of us ever take the time to read the original work? It is important that we do so and be able to interpret it , otherwise we are merely relying on what someone else has understood from it. It would also bring an appreciation for facts and a distancing from judgments based on second hand information or emotions alone. So, here is the link to this study, and I first read about it here.

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Food Bloggers Against Hunger

Posted on April 8, 2013 | Leave a comment

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Today  I am posting as part of Food Bloggers Against Hunger, an effort to find solutions to the problem of hunger and food insecurity in America. The country has been going through rough economic times and the number of households which are depending on the SNAP program has increased. While the program provides some relief, it is a small supplement which can usually not be used to buy things like fresh produce. A trip to the grocery store with the daily assistance amount of $3 or $4 would be an eye opening experience for  those of us who are unfamiliar with this situation.

The impact of food insecurity is particularly crucial for children. A child who comes to school on an empty stomach cannot learn, no matter what lavish amounts we spend on classrooms, technology etc. Some of the options currently on the menu for school breakfasts and lunches, available to kids in need, are not the healthiest but they still offer some options to families. It is crucial that spending cuts do not hurt the most vulnerable:food insecure kids. If you would like to make your voice be heard in this regard, please follow the link here to let your opinion be known to Congress.

As part of today’s program, we have been asked to include a recipe which would be useful for anyone depending on the SNAP program. Keeping in mind the limited options available, I would like to suggest a recipe for beans which are remarkably versatile. Dry beans bought in bulk are great value for money. However, they require longer cooking times unless you own a pressure cooker. Canned beans are quick and easy, and one or the other kind is usually on sale at the grocery store each week. We can forget our preconceived notions of which kinds work together,mixing and matching whatever is available will still make a delicious meal. The recipe calls for onions which can be bought in bulk and last a long time so they can bring an element of freshness to any recipe. Tomatoes are also a flavor booster and can be bought in the canned form. What you get is a dish that is tasty,  rich in fiber and antioxidants, and will keep you filled up for a while.

Bean A Long Day Supper

Beans (any kind)    2 cans

Onion     1 medium

Garlic   1 clove (optional)

Tomato  1 medium(or canned)

Taco seasoning/cumin/paprika(as available at the grocery store)

Oil and Salt   as desired

Heat oil. Chop the onion finely and add to the oil on medium heat. When the onion has softened, add the chopped garlic, if using and cook for a minute. Now add the tomatoes and let this cook till the tomatoes have softened, canned ones will mix faster with onions. For flavor, add 1 or 2 teaspoons of any of the seasonings, depending on your mood of the day! Mix everything well, and cook on medium heat for 10 minutes, then add 2 cups of water and cook for another 20 minutes on low heat to let the flavors all meld together well. Serve with rice or tortillas.

This post is part of the effort to focus the spotlight on a serious issue, please feel free to share this information.In case you wish to learn more, click here   for the trailer of the movie on hunger in America, “A Place At The Table”.

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The Story of a Woman Farmer in the US

Posted on April 5, 2013 | Leave a comment

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In general, stories on women farmers are mostly accompanied by pictures of women in colorful native wear in a distant sunlight corner of the world. Here is a piece on an extraordinary woman farming in the US and is a role model for other women and young girls.

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What We Expect From Fast Food

Posted on April 3, 2013 | Leave a comment

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A recent road trip brought up for me the fraught issue of the cost of food. Traveling with kids (who for some reason seem to be ravenous  on the road although they have to be coaxed to finish up at home!) means that at least some of the meals have to come from fast food outlets as the process isquicker, cheaper and gives rise to less controversy and negotiation. Still, when you get home and do the bills, the amount spent on food is a big part of the trip expenses.

So I was intrigued to read Mark Bittman’s take on the possibility of healthy and edible fast food and was mostly in agreement but for two points. The first is cost:   if we define a fast food meal (as the article does) at about $10 for a wrap/taco/sandwich and shake, that works out to an average of $40 per family for just one meal of the day (and ravenous kids eat frequently!). I fully support paying  fair wages to farm workers and a fair price for food grown with good farm practices but do look for good prices which won’t bust the budget. How do we reconcile these two variables?

The second issue is that of our expectations from fast food . What proportion of our meals do we actually eat at such places? If it is an occasional meal, on a journey or for a treat (“I cleaned my room, can we get donuts?”), or the house is getting a makeover and we can’t cook tonight, my expectations would be moderate. Yes, it should not be greasy and disgusting and tasteless but fresh-from-the-fields-the-way-Mom-made-it is not really essential.

Let us not delude ourselves: it is possible to maintain the highest quality levels only in our own kitchens when we source and handle the ingredients ourselves. So if the food meets basic health standards, the workers have been fairly treated and it comes out fast, the pricing should position it where it is an option available to all. Demanding the highest quality ingredients and standard of cooking will push prices too high and make it unaffordable and inconvenient. After all, when we opt for fast food, it is the “fast” rather than the “food” which is the key factor in our decision-making process.

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Posted on April 3, 2013 | Leave a comment

Thanks to Grist.org for this informative post

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Why Do We Watch Cooking Shows

Posted on April 1, 2013 | Leave a comment

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My idea of a perfect spring break would have been to laze around at home working my way down the pillar of books at my bedside and , for a change, watching my favorite cooking shows. (Instead, I found myself taking a road trip, indulging in awesome food, and spending way too much on souvenirs without which, kids seem to think , no trip is complete).

There are shows that bring out our inner competitor. We watch “Chopped” and think, ‘Oh, I could do better than that in 20 minutes”. Top Chef is a peek into a world that we never usually get to see and we marvel at the skills on display. Do we ever try to learn anything from these shows or try out these foods at home? Well, Rachel Ray is a practical guide for some, Ina Garten of “Barefoot Contessa” does explain things well and now that she has okayed frozen asparagus, I actually pay attention instead of merely fantasizing about having a kitchen and herb garden like hers. But , by and large, TV shows are entertainment for me. If I want to learn how to make sushi or samosas or want to know how to fillet a fish correctly, I depend on all those helpful people who have posted their videos on YouTube! This post came on as I was reading this lovely piece by Emily Nussbaum in The New Yorker.

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The Tastiest Cookie….

Posted on March 29, 2013 | Leave a comment

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…is one that has been dunked in coffee or tea! Famous British chef Heston Blumenthal set up an experiment to see whether cookies taste better after dipping in a beverage and the answer is yes they do! The science behind it is here.

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Agriculture and…Derivatives?

Posted on March 26, 2013 | Leave a comment

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Recently I wrote on the problem of volatility in food prices caused by speculation in commodity prices. Questions are being raised about the appropriateness of  allowing financial instruments like derivatives to play a key role in the food sector and there is a growing feeling that an effort needs to be made to regulate this activity. But the how and who of this process was not clear to me. And then I read this article on financial regulation and discovered that this process actually runs through the House Agriculture Committee! Yes, you did read that right. So, the committee overseeing agriculture is in the key position to oversee financial regulation in the commodities sector. If this is really so, can we expect  some positive developments in this area which will lessen food price volatility?  Perhaps best not to bet the farm on that….

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What’s in a Potato?

Posted on March 12, 2013 | Leave a comment

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Have you ever asked yourself that question? We see different kinds of potatoes at the store or farmers’ markets: brown, red, gold, fingerlings, purple but that is just a surface difference, right? Actually there is much more to it than that and I learnt about it from this delightful post  at The Botanist in the Kitchen, on  making potato and leek soup. I loved the way an everyday ingredient was explained in a scientific way so that we see it with fresh eyes…and can also choose the right potato for soup next time!

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