http://foodfreedom.wordpress.com/2010/03/18/ex-monsanto-lawyer-clarence-thomas-to-hear-major-monsanto-case/
I read this on Food Freedom's blog and thought I would share. It is one more example of corporations having too much control in the government and our government not doing their jobs. Clarence Thomas isn't the only one. I just heard on the radio the other day that most of the people appointed by Bush for Department of Enviromental Protection Agency have moved onto big oil companies. And yes I understand they are making big salaries and good for them, but it still leaves me wondering how much of an environmenalist anyone could be?
Monsanto is like the evil empire to me. Their mission as every business's mission is to sell product. I totally get that, but what I have a problem with companies selling neuro-toxins that are basically unregulated, that aren't tested in many cases and until recently were only tested on men. Did we forget our children's bodies are more sensitive than an adult? I presume most of you have read somewhere by now that there are an average of 10 different pesticides on your conventionally grown food. Did you know that no one has tested how they all react together? As I grumbled in an earlier post, strawberries are sprayed with relative from Agent Orange. We all know how well Agent Orange worked.
I have a problem with a company claiming that small farmers are stealing the intellecual property of Monsanto's GMO seeds. There have been several cases where the seed of another farmer has spilled and been blown into the unsuspecting small farmer's land.
So yes, I'm on my soap box again, but these things are important to me. The only way to change it is to change what we buy. And Please go ahead check the facts. I urge everyone to really find out what is in your food.
What does eat real food mean? Eat foods that were raised or grown in a sustainable manner and are as close to their natural, unprocessed state as possible.
Friday, March 26, 2010
Wednesday, March 3, 2010
What do you want to eat?
Let me know what you like to eat. What is your favorite flavor, food, or cuisine?
What We are Having for Dinner
I spent Saturday working on menus and food costs projects for Emi's Cafe (I should be officially incorporated by the end of this week!) and found a bunch of recipes that I saved and haven't made yet. I was creating our menu for the week simutaneaously so I added a couple of them. I always try to incorporate at least one new recipe. I get bored eating the same thing so there is lots of change. My family is getting used to trying new flavors, textures and ingredients etc. I'm not hearing "What is that glop" as much.
This week:
Gingered Red Lentil Soup with Sweet Potatoes: This tasted great, was easy to make and would probably freeze pretty well. The only problem was the color and texture. The directions tell you to blend the cooked red lentils, which is fine but the color turned out to be a bit pukeish and very pasty. I'm going to have to try this again before I give out the recipe or send a link out. If I can improve looks and texture this will be a winner.
Soba Noodle Salad: Soba Noodles are made from buckwheat and can be found in the Asian section of the grocery store or at an Asian market. This would be great in the summer since it is served cold. It was very simple to make. I would marinate the flank steak (or you could use chicken) first before cooking it. The recipe didn't call for it, but it would add a little more flavor. Cook the soba noodles, shred about 1 cup of nappa, add about 1 cup shredded carrots, I added chopped scallions even though the recipe didn't call for them, and a few bean sprouts. For the dressing add equal parts of rice vinegar and tamari (all natural soy sauce) about a tablespoon of sesame or peanut oil, 1 teaspoon of minced ginger and a sprinkle of sesame seeds and mix. Toss over noodles and veggies. You can either grill the steak (3/4 lb) and then slice thinly or stirfry. Let the steak cool a little and add to the salad. Let it all sit together for at least 1 hour.
Next time when I make this I will double the dressing and marinate the steak before cooking.
Other things to substitute or add to the salad:
snap peas
snow peas
mushrooms,
broccoli
cauliflower
or anything else that appeal to you
This week:
Gingered Red Lentil Soup with Sweet Potatoes: This tasted great, was easy to make and would probably freeze pretty well. The only problem was the color and texture. The directions tell you to blend the cooked red lentils, which is fine but the color turned out to be a bit pukeish and very pasty. I'm going to have to try this again before I give out the recipe or send a link out. If I can improve looks and texture this will be a winner.
Soba Noodle Salad: Soba Noodles are made from buckwheat and can be found in the Asian section of the grocery store or at an Asian market. This would be great in the summer since it is served cold. It was very simple to make. I would marinate the flank steak (or you could use chicken) first before cooking it. The recipe didn't call for it, but it would add a little more flavor. Cook the soba noodles, shred about 1 cup of nappa, add about 1 cup shredded carrots, I added chopped scallions even though the recipe didn't call for them, and a few bean sprouts. For the dressing add equal parts of rice vinegar and tamari (all natural soy sauce) about a tablespoon of sesame or peanut oil, 1 teaspoon of minced ginger and a sprinkle of sesame seeds and mix. Toss over noodles and veggies. You can either grill the steak (3/4 lb) and then slice thinly or stirfry. Let the steak cool a little and add to the salad. Let it all sit together for at least 1 hour.
Next time when I make this I will double the dressing and marinate the steak before cooking.
Other things to substitute or add to the salad:
snap peas
snow peas
mushrooms,
broccoli
cauliflower
or anything else that appeal to you
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