Monsanto in the News Again!

You would think that with all of this evidence, someone would have the strength and power to stand up and say enough!  We all need to do our parts and not purchase any product that is made with GMO products, which is most of the food that is not organic or local.

Check out this link and then do the right thing, stop buying their products:

 http://action.responsibletechnology.org/o/6236/t/0/blastContent.jsp?email_blast_KEY=1165644

Court Takes Action Against FDA Allowing Excessive Antibiotics In Animals

Finally, the court has taken action against the FDA for allowing the excessive use of antibiotics in the feed and water of animals!!!!! THANK YOU!

For all of the details, check out this link:

http://ecowatch.org/2012/superbug-suit-court-slams-fda-on-antibiotics-in-animal-feed-again/

Please share this link with your friends.

Food Label Definitions

Hopefully this will assist you in having a greater understanding as to what these definitions actually mean.

Cage-free:

The term refers to hens that are not raised in cages, but it does not necessarily mean they have access to the outdoors. It also can mean that they are free to roam around in the gigantic houses that hold thousand of birds in a very confined space.

There is no standard definition of “cage-free,” but it generally implies that the birds are free to roam around outside of cages, however that may or may not be the case. Most cage-free claims are not certified, though some cage-free eggs are certified by American Humane Certified label.

Certified Humane:

Products carrying this label are certified to come from animals that were never confined in cages or crates, were not subjected to having their beaks removed (to prevent injury to other birds) and have been  slaughtered and processed according to a specific set of requirements designed to minimize the suffering of the animal.

The use of  antibiotics or hormones is not permitted. “Certified Humane Raised and Handled” and “Animal Welfare Approved” are the two main certifications for humanely handled animals. The Food Alliance follows very similar standards.

However, “Certified Humane” does not mean that the animals had access to a pasture to roam or graze, but the label stating “Animal Welfare Approved” does require they have a pasture to roam and graze..

Farmed Fish:

This rapidly growing industry raises fish for human consumption in large tanks or large wire pens (generally open to the surrounding water (ocean or river).These pens are anchored in the coastal areas or other large bodies of water, such as rivers or lakes..

There is another name for this and many people will say, we don't for farm raised fish we do "aquaculture". It is the same thing. Farming of fish is expanding due to the global decrease in the wild fish catch. About fifty percent of all of the seafood sold in the U.S. is now farm raised.

To feed the farmed fish such as salmon, it means that the harvesting of millions of tons of smaller wild fish (such as anchovies and sardines) must be done to produce fishmeal and fish oil. Catfish and other farmed fish are fed mostly corn and soybeans (which are genetically modified, not to mention that fish don't naturally eat corn and soybeans). Even humans have trouble digesting corn! Farmed fish such as tilapia eat a variety of algae and seaweed as well as other aquatic plants.

The pens used to raise the fish, pollute the local waters with waste, excessive amounts of feed as well as the antibiotics the fish are given. This also spreads diseases as well as parasites that may be sensitive to other wild marine species.

With the rapidly growing farmed shrimp ponds, many thousands of acres of coastal areas have been destroyed, especially the mangrove forests, to provide fish nurseries. These mangrove trees protected against storms and also helped the local economy.

 Free-range:

In the US, this term applies only to the poultry market and is controlled by the USDA. What it  indicates that the animals have been “allowed access to the outside.” The USDA does not specify the quality or size of the outside range nor the duration of time an animal must have access to the outside. The actually can be kept in chicken or turkey houses that have windows that allow natural light and fresh air?

Grass-fed:

This term technically refers only to animals fed a diet of natural grass and other forage, not grain, but it does often indicate that the farm practices more humane policies, that are not generally associated with the industrially processed meat, such as local butchering, more roaming and grazing as well as less crowded conditions.  


The main labels are: “grass-fed” certified by the Food Alliance, the American Grassfed Association and or the USDA, it requires that the animals eat a diet exclusively of forage, grasses and things found in nature. Many companies label their meat as “naturally raised” or grass-fed, actually feed their animals grain (which consists of corn, soybeans and other things) that cows don't normally eat.

USDA’s requirement is only that animals “must have continuous access to pasture during the growing season.” It does not necessarily mean that the animals spend their entire lives in pastures or on rangeland. Many cattle sold as USDA grass-fed actually spend part of their lives in confined pens or feedlots.


 Hormone-free/No added hormones:

This means that the animals were never given any hormone treatments. To increase their profits, some farmers give hormones to beef cattle and sheep to speed their growth and to dairy cows to increase their milk production.

The USDA does not allow hormones to be used on chicken or hogs. The European Union does not allow hormones in any meat. The extensive use of hormones in meat and dairy products may increase the risk of cancer in humans and can also result in higher rates of infections in the animals. “Organic” products cannot come from rGBH cows.

There is not a specific hormone-free certification, although, organic and grass-fed labeled products cannot contain any hormones.

Lean/Extra Lean:

USDA-defines these terms as “lean” = 100 grams (3.5 ounces) of beef must have fewer than 10 grams of fat, 4.5 grams or less of saturated fat, and fewer than 95 milligrams of cholesterol.

And “extra lean” = 100 grams of beef must have fewer than 5 grams of fat, fewer than 2 grams of saturated fat and fewer than 95 milligrams of cholesterol.

Natural:

The USDA defines a natural product as one that contains “no artificial ingredient or added color and is only  processed minimally”.

Processing must not fundamentally alter the product. The label must include a specific explanation such as “no artificial ingredients;  processed minimally”.

All fresh meat qualifies as natural. This term does not include any requirements that animals be raised in sufficient open space or that it has no added hormones or antibiotic; it is not the same as organic.

The term is very ambiguous and is used by so many companies because their is no clear definition of the term. It often misleads consumers to think that a product is healthier and or processed more humanely.

No Nitrites or Nitrates:

Meats that are processed, such as lunch meat, ham, bacon or hot dogs most likely contain nitrates, that are added to prevent the growth of  harmful bacteria as well as to enhance color of the meats.

Meats processed with nitrates may increase the risk of cancers or other health problems. Look for meats that are processed with vegetable-based nitrates, such as celery or salt. Be careful to watch the sodium content.

Organic:

To be labeled organic the product must be third-party certified to meet USDA’s criteria, which is very specific.The foods cannot be genetically modified, synthetic fertilizers cannot be used, cannot be irradiated, sewer sludge nor chemicals used in any form. Organic meat and poultry cannot be treated with antibiotics or hormones. The animals must be fed only organically grown food and without any animal byproducts. Organic  animals must have access to the outdoors and have access to a pasture. Fruits and Vegetables are identified   by either the “100% organic” or “organic” label. The labels are the round circle that has USDA in the top half and ORGANIC in the lower half. The label can be either black or green.

Pasture-raised:

Animals raised in a pasture, also called free range, where the animals can roam and graze on the grasses and other plants that they are able to digest naturally. There is not a pasture-raised certification, however, organic animals must have continuous access to a pasture.

Processed meats:

Processed meats contain sodium, artificial coloring,  flavor enhancers,  and most likely some form of  preservatives, like nitrites. This is supposed to eliminate the risk of  food borne diseases. These are also used as a way to reduce spoilage and rancidity.  Unless is is labeled organic, it is probably processed, meats such as bacon, ham, hot dogs, lunch meats, salami as well as pepperoni. These meats are not labeled as "processed", that is why it is so important to read the labels of your food.

Both the World Cancer Research Fund and the American Cancer Society recommend limit your intake of  processed meats. Their research has linked high consumption of these items to colorectal, stomach and kidney cancer.

Process Verified Chicken:

This is a brand new label that was created by the USDA specifically for companies such as Tyson and Perdue. Two of the largest poultry producers. You will notice that both have new TV adds that are touting the fact that their products have this label.

The definition of this label is that the chickens are fed a vegetarian diet (a diet usually containing grains, most of which are produced by Monsanto farms that provide the corn and soybeans that are genetically modified) and that no animal by-products were used in the feeding.

They must also be raised “cage free”, however, it does not specify that the chickens cannot be kept in the huge over crowded chicken houses used by both of the above-mentioned companies.

rBGH-free:

These products come from animals that are not treated with recombinant bovine growth hormone (rBGH), also known as recombinant bovine somatotropin (rBST).

rGBH is a genetically engineered hormone approved by the FDA in 1993 that causes an artificial increase in the cows milk production by as much as 10% to 15%. In both cows and humans, there has been health concerns for those exposed to this drug.

The ruling on labeling changes so you cannot be sure that just because a label does not say it is rGBH free that it is. Buying organic dairy products is the best way to avoid rGBH since it cannot be used in organic products.

Saturated Fat:

This is one of the four  main types of fats that appear in our foods. Fat is a necessary for a healthy body, however, it should be a healthy fat. Polyunsaturated or monounsaturated fats are best, they usually come from plant based products such as olive oil, nuts, etc. However, coconut oil does have saturated fat. Fats that are derived from animal-based foods are predominantly saturated, such as butter and lard.

The  U.S. Centers for Disease Control and Prevention (CDC), the World Health Organization (WHO), the and the Food and Drug Administration (FDA) urge people to limit intake of saturated fat, excessive saturated fat has been associated with health problems.

Sodium:


The labeling that is on all food packaging is so misleading due to the fact that if a label has the sodium in the regular portion of the label and "salt" in the ingredient list below or to the side of the larger label portion and sodium is only a component of salt. Salt is sodium chloride and it is only 40%of salt. So to determine the actual amount of salt in the product you need to take the sodium content and multiply it by 2.5 to arrive at the true salt content. For example: 1000mg of sodium X 2.5 equals 2500mg of salt! Shocking isn't it?

Sodium nitrate/nitrite-free:

Products with this label are free of  this chemical preservative / color fixative that is usually added to processed meats to increase the shelf life, enhance the product color and can add a smoky flavor.

Purchasing meats made without these chemicals are safer; they are usually “cured / processed" with a  vegetable-based nitrate that may be less harmful to your health.

Wild-caught/Wild Fish:

“Wild fish” is the best label to look for, it indicates that the fish was spawned (born) in the wild, lived in the wild (ocean of river) and was caught in the wild.

“Wild-caught fish” may have been born and or lived some part of their life in a fish farm before being released back into the wild and was then eventually caught in the wild.

There are three labels that have been used more recently in the fish markets. That is a RED for farm raised, inhumanely treated, basically don't purchase this fish. Yellow indicates that the fish is sustainable (still a bit murky as to the definition that not everyone uses). Green indicates the fish was wild, was humanely caught and processed. This is the one you want to buy.

Also, beware of fish that says it is fresh. You need to ask if it was previously frozen, it is supposed to be labeled as such if it is. Also, you need to pay attention as to where the fish was caught (if it doesn't say, ask), because it you live in a area where fresh fish is not common (such as AZ) and the fish was caught in Norway, it cannot possibly be fresh by the time it is caught, processed and shipped to you. Pay attention.

Fish that was flash frozen on a boat can actually be better and fresher than fresh fish. If they catch it and clean it and then freeze it right away, it is generally fresher than the fish being in a holding tank, coming back to shore, cleaning and processing the fish and then shipping it out. So look for that on the labels as well.

For a list of sustainable fish, go to the Monterey Bay Aquarium’s (Monterey, CA) list of the most sustainable seafood choices or look for a label from the Marine Stewardship Council (MSC).

How I Got Started in the Food Industry

                                    SHERRY CORNETT

“Gourmet, The Healthy Way!"

While not a “classically” trained chef, I am a chef by definition. With a background in chemistry and nutrition, I have developed substitutions and recipes for healthy eating.

I am going to share with you how I got started in the Food Industry and why. I believe it will give you some insight into me, the person, as well as why I do what I do today.

My Childhood: On the Farms

I grew up in many places, my family seemed to travel a lot in the western part of the US. Several places where I lived, we ran farms for other people. My first experience on a farm was when we raised cattle (I also raised pigs for my 4H project), it was very enlightening. Our cows and the pigs roamed around freely, not confined to a cage or pen. They were healthy and happy animals. We had a mobile slaughter unit that came to our farm (ours was the only one large enough to handle it, so all the farmers brought their animals to our farm) and I was there through every part of the process. I thought it was rather gross, but, fasinating at the same time. The cleanliness was one of the things that impressed me most, everything was cleaned after each animal. Each animal was handled the same humane way and it was very interesting. Many of our manufacturers today could take a lesson from the butchers in those days. I learned the different cuts of meats and how to make butter and whipping cream and yes, even lard (ugh!).

I also lived on a chicken farm, where we had 10,000 chickens. I cleaned up the coups where the hens laid their eggs and also collected the eggs.  Slaughtering the chickens and cleaning them were also among my . I learned to “candle” the eggs so they could be sold.

When I was in my teens, my first job was as a “carhop” for our local A & W Root Beer Stand. My second job, was as an assistant manager for a small dairy store.  We sold the items from the farm as well as had a “soda fountain” and we made a few sandwiches, etc. I enjoyed working with the food and learning about the different ingredients. 

My Early 20’s:

In my early 20’s, before I had children and also when they we young, I went to school to be a grocery checker, then went to work in one of our local stores. In those days, we had no electronics to help us, so every morning before our shift we had to come in 45 minutes early and walk the produce cases and learn all of the prices for everything (this also helped me to learn about different types of produce). In addition, we had to walk the meat cases and learn what was available, the specials as well as the regular prices. We also had to walk the entire store and learn all of the specials for that day. This was an every day routine, however, it taught me a lot about how the grocery stores operate, what “real estate” is prime for an advertiser and why they place certain items in certain places.

As a Young Mom: The Heart of the Story

Having been raised right at the time when television made it’s debut and the commercials for all things sweet and unhealthy began; I, as a young mother fell victim to those ads and therefore, bought sugar flavored everything, white bread and all of the rest of the things that were not really of any benefit nutritionally. In addition, I bought all of the things that my kids saw advertised on the cartoons and even the educational shows of the late 60’s and early 70’s.

In the early 1970’s, when my youngest daughter was about 3 years old, she had no attention span, ran everywhere and would not sit still for more than a minute, it was like she was in high gear all of the time. I mentioned this to the doctor and he diagnosed her as “hyperactive” and wanted to medicate her with Ritalin, I said no. I figured there must be some other way to change her habits. I thought maybe it was what she was eating, although her sister ate basically the same thing and did not have this behavior, but I thought it was worth checking it out.

So, I went back to college and started studying nutrition. Within several weeks of completing my first class, I had changed the way I shopped and the items I purchased. Having been around the supermarket industry,  I had become aware of a number of marketing techniques that were being used to entice the buying public to purchase certain items.

I threw out all of the sweetened cereals, white bread, white sugar, processed cheeses and meats and especially the “lard”. I bought eggs and milk from the local farmers, made my own butter; raised my own vegetables; canned my vegetables, went out and picked local berries and made my own jelly and jam, using natural sugar or honey. I even made my own breads. My family still got cookies; only they were homemade, with healthier ingredients. I learned that I could substitute things like applesauce or pureed prunes for fats in cookie and cake recipes, so I made my own applesauce and pureed prunes with a touch of honey.

In addition, I changed the recipes I used and started creating my own recipes by changing some of the ingredients for healthier ones. About 3 weeks to a month after these changes, I saw a tremendous difference in my daughter. She had an increased attention span and actually walked through the house instead of running, she was in normal gear. Thus, my adventure and fascination with food began.

My Education Continues:

The difference in both of my children and myself was amazing. I continued my nutrition classes in college; I took seminars and went to food clinics sponsored by manufacturers. I went everywhere someone was speaking about food or the way it affected our bodies.

As the years went on, I continued my relationship with food, I would go to the library when my children were in school and I read every book I could get my hands on, I started purchasing cookbooks written by everyone.

I would go to bookstores when famous chefs were there for signings and buy their books as well as ask them as many questions as I could in the time they allowed me to speak with them. I started watching the chefs on PBS television and because I had friends that could get me into some of the industry trade shows, I actually went to demonstrations and clinics that the chefs put on at these shows. People like: Graham Kerr (The Galloping Gourmet); Jeff Smith (The Frugal Gourmet); Chef Tell (Friedman Paul Erhardt); Chef Dionne Lucas and of course, Julia Child (The French Chef).

As newer and more modern television advancements were made, there were more chefs on television, mostly on PBS still and I watched them all when I could. Chef’s like James Beard; Jacques Pepin; Caprial Pence; John Ash; Paul Prudhomme; Biba Caqqiano; Martin Yan; Natalie Dupree; Gale Gand; Mary Sue Milliken and Susan Feniger; as well as series entitled Great Chefs, which included chefs from famous restaurants around the world, all had a tremendous influence on me.

After My Jobs to Make a Living:

During my early years in my first marriage, I had several careers that we not totally related to food, but I still kept up with my education and creativity. I would throw dinner parties and “cater” for my friends parties, but nothing as a real career. I was a Regional General Manager for a Communications company for a number of years, but the most interesting career, that helped me really realize my calling was when I was a Business Broker. As it turned out, the company I worked for specialized in the food industry, restaurants, cafes, taverns, etc. So to be a good broker, I went to restaurant school, bartending school and took as many seminars and classes put on by food manufacturers and producers, as I could.

One of the main things I learned, was that I never wanted to run or operate a restaurant, therefore, the teaching and catering became my career path.

My Beginning Career in the Food Industry:

As time went on and the public awareness of food was growing, the Food Network was born and then there were even more chefs and information available. I have watched them all at one time or another and I have taken the information the offered, stored it in my brain and used it when needed. All of this continuing education has helped to create the lifestyle that I now salute.

I have been blessed over the years to have personally met a number of famous chef’s; have dined in their restaurants; had discussions with them about many food related subjects; and have many autographed cookbooks, which are some of my most precious treasures. I currently have over 500 cookbooks in my collection. Each new book, (it may be an old book, just new to me) I read as a novel from cover to cover. I am fascinated by the various styles and ingredients used, especially in the old cookbooks, particularly around the turn of the 20th century.

The most important person I ever had the privilege to meet was Julia Child. I met her on three different occasions, the first, when I was fairly young and the last being just weeks before she passed away.

She asked me the very first time I met her, “Do you enjoy cooking?” my reply was “With a passion!” She said to me “Don’t ever loose that passion and you will be successful”. I thanked her and she held onto my hand for an extra second or two after she signed my book and said “Bon Appetite”. That day has never left me!

It was an important event for me to see her each and every time. She was such a sincere and down to earth person, unassuming and after reading about her life in France, I realized how she struggled with learning to be the best that she was, just as we all do and will continue to do as we continue to grow.

All of these people had a great influence on me, the way I learned cooking methods; how to prepare foods; the variety of ingredients; not to mention, the various herbs and spices I learned to use. I am like a sponge, for some reason, I absorb all of this information and it has become an integral part of my being. I think about food related things all day long, even without trying. I dream up new recipes in my sleep. I wake up in the morning and have to write down a new experiment or creation.

I learned different styles, different cultures and I have never been afraid to try anything. I learned to experiment, mix savory with sweet and vice versa. Make sweet sauces for meat, instead of the rich butter, egg and cream sauces that were traditional.

I bought spices and herbs that I could not even pronounce in the beginning. I didn’t buy them and put them on the shelf, I tasted them. I was so anxious to open the bottle or tin and try them. I wasn’t afraid to taste them by themselves, not in a dish. I wanted to know what flavor they had on their own. To this day, I get great joy out of trying some new combination to create something new.

I have learned that it is best to purchase small amounts because after a short while, most dried herbs and spices loose their intense flavor. I learned early on, that most mixtures are mostly salt and that we get a lot of the salt we need from the fruits and vegetables we eat, so I do not add any additional salt in my cooking. When I bake, I use salt, it is important in the formula, but even then, I cut the salt in half.

If I walk down a produce isle and see something I have never seen before, I buy it and try it. If totally unfamiliar with the item, I will look it up to find out specifics, such as, is the skin poisonous, do I need to cook it before I eat it, etc. Information is so readily available now.

I have basically learned that it is OK to PLAY with your food. I mix fruits and vegetables together in the same dish and am usually pleasantly surprised. My exploration with food is an ongoing journey, one that I love to share with others, especially, when I can show them a healthier way to eat, that will provide them with more variety and great satisfaction. Not only knowing that it is healthier, but it is just as appetizing, actually more so due to the fact, that when you reduce your intake of the fats, salts and sugars, your taste buds come alive again and you will discover that food tastes better, even without all of the fats, salts and sugars.

My Continuing Life in the Food Industry:

When we lived in California, I was fortunate enough to have catered some very big parties for major corporations; Christmas parties; book and CD release parties; as well as doing green rooms for celebrities on different shows. In addition, I taught cooking lessons to both adults and children and did a considerable amount of “private chef” work.

After moving to Prescott, I have also been fortunate to teach at Yavapai College as well as private classes for both adults and children. I have catered a number of parties, birthdays, retirements and weddings and I have been a private chef for a number of people in the Prescott area. 

In addition to the above:

I have written many articles for trade magazines; blogs etc. I have written many cookbooks for adults and children. One of my cookbooks was showcased in Prescott Woman magazine in 2009. I have had a radio show on NPR, appeared on Sandy Moss’s Q & A on KQNA radio and appeared on Morning ScrAMble (AZTV) with Tonya Mock, (still currently making appearances doing cooking segments).

I have started the Mystery Dinner Club, it is a membership dining club, where the mystery is in the ingredients and prizes are awarded at the end of each 4 course meal and a trip is the grand prize at the end of the membership year.

In adddition, I have a line of retail / wholesale products that I make using all original recipes and maintaining the Sustainable, Organic and Local philosphy. I make spice blends, “Award” winning salsas, sauces, dressings, candies and cookies.

My Goal:

My goal is to help to educate our young people about the healthier style of eating. They have become “UNKNOWING” participants, eating whatever is given to them by their busy parents, school cafeterias or after school providers. Children need to be educated about food, about the fact that there is more to eating than a “Happy Meal” with a cheeseburger, French fries and sodas. Sadly, many children today, don’t even know what a salad is or they say they don’t like it, because it looks different. Their palates at very young ages have become accustomed to the taste of the fatty, deep fried foods, loaded with calories and salt. They have become used to drinking sodas with every meal instead of milk (not chocolate) or juice (100% juice, not a “juice cocktail” that contains very little actual juice).

I have found one of the best ways to educate children, is to take them to the farms and let them see where their food comes from. Another way, is to take them to the grocery store and go to the produce section, let them walk around and look at the produce, ask them if they see anything they like. Most of the time, they will pick something colorful and with an unusual shape. Let them take it home and try it. (if you don’t know how to prepare it - ask the produce manager). Let them help you in the preparation, even if it is just washing it and then watching you prepare it. I guarantee you they will want to eat it when you are finished. It becomes “their” food now. 

They only way they are going to adjust their palates, is for them to be introduced to the taste of food that they are not used to eating and just as with adults, their taste buds will change. Not only will their taste buds change, they will sleep better, learn better and have more overall energy. They will loose weight and feel more like running and playing, having the normal healthy lifestyle every child is entitled to have.

Healthy Eating and Learn to Play with Your Food!!!

McDonald's is at it again!

McD's in Gila Bend,Az..replaced playground with "kids place,"..pathetic. Aren't our kids more in need of physical activity, so they take out the playground and replaced it with computers for them to sit and do nothing physical. They should be ashamed of themselves. At least the kids would go out and play on the playground equipment (even though they were still eating the .... that McDonald's serves). We are just enabling our kids to sit and do nothing except grow fatter and fatter.

Two Great Moves - To Help Fight Obesity

Here is an article about "SuperSize" sugar laden drinks from New York. The is a bold move on Bloomberg's part, but he gets my congratulations for making a dent in the obesity problem!

http://www.nytimes.com/2012/05/31/nyregion/bloomberg-plans-a-ban-on-large-sugared-drinks.html?_r=2&hp

Here is the second one - The FDA finally did something good for the American people who pay their salaries. They squashed the Corn Refiners request to rename High Fructose Corn Syrup, Corn Sugar. It is about time they did SOMETHING right!

http://t.co/1lrgiVpO

Carole Morison and Her Chickens

This is a great story about a brave woman! First, she had the courage to speak out on the movie Food, Inc. and now she has had the courage to break away from the grips of Perdue. She now has a chicken farm that she and her husband control and they are very happy and so are her chickens. Please read to the end.

http://www.takepart.com/article/2012/05/06/goodbye-factory-farm-food-incs-chicken-farmer-Carole-Morison-goes-rogue?cmpid=tpfood-eml-2012-05-25

Monsanto Confesses

Here are some facts that Monsanto admits to! They should be ashamed to admit to anything, instead they are boastful and proud of their accomplishments. Farming was a very respectable profession until companies like Monsanto; Tyson; Perdue and Con-Agra to name just a few, came on the playing field. They have put the farmers and seed cleaners out of business or threatened to if they didn't comply by using Monsanto seeds.

Will we ever be able to stop them????????????? Check out this article:

http://www.facebook.com/photo.php?fbid=226995000709123&set=a.182339481841342.43482.182336115175012&type=1&ref=nf

Monsanto Wins Again!

Why is it that a huge corporation can threaten lawsuits against a state and get away with it when the people of the state want the change! Check out this website for the latest Monsanto threat!

http://www.digitaljournal.com/article/324345?utm_source=GMO%20%27Right%20to%20Know%27%20campaign%20in%20CT%20fails%20--%20law%20suit%20threatened&utm_campaign=gmo&utm_medium=email

Cooking Segment on TV

I will be doing a cooking segment on AM Scramble (with Tonya Mock) Tuesday the 22nd of May during the 8:00 hour. The station is different based on who you cable provider is, but you can do a search and find it.

Teachers taught us not to eat Paste and Glue

I thought we were all taught not to eat things like paste and glue in school and now companies are putting it in our food without us knowing it. We have the "pink slime"; tuna scrape; poultry paste and now meat glue. I think the producers of this ?????????????? (whatever it really all is) should go back to school and learn the same lessons that we did at a very young age. We really do need to stand up to the "Corporate" food industry and say enough. The best and fastest way is to stop buying their products and that will start to hit them where it hurts, the bottom line. That is all they care about anyway. I believe that if we all buy sustainable, organic and local food, pretty soon these manufacturers and processors will get the message!!!!!

Personal Appearances

I will be appearing on a couple of media venues this next week to discuss  the Kidz Kuisine Culianry Day Camp as well as the Mystery Dinner Club.

• Monday morning - May 14th,  I will be on AM Arizona  with Tonya Mock and Lew Rees

• Thursday, May 17th, at 3:00 PM, I will be on the Sandy Moss's radio show on KQNA 1130 AM 

Here are a couple of websites you might want to check out:
           ecowatch.org
           occupymonsanto360.org

Please read the article re-posted about Big Agriculture's Big Secrets! What has become of trust and honesty that was sealed with a hand shake years ago. How can we trust any of our food? This is just over the top and needs to be stopped!!!!!!!!!

Big Agriculture’s Big Secrets: 9 Things You Need to Know About the Food You Eat (via http://www.occupymonsanto360.org)

Food scandals are so costly to Big Food that it has repeatedly tried to kill the messenger rather than clean up its act. Thanks to factory farming’s massive economies of scale, a lot of food today is disgusting or cruel or disgusting and cruel. Just when people stopped talking about cantaloupes with…

Finally, I'm back!!!

Well, I'm back!! After almost a year and 3 surgeries later, I am back on track. I hope to be writing almost daily on my blog to keep up with the ever changing world of food.

There are so many things happening, including the fact that we as consumers are really making a difference, take "PINK SLIME" for example. We all did make a difference in that instance.

I have another challenge for all of you. Let's do the same thing with "POULTRY PASTE". It is basically the same as "pink slime" and is basically what chicken nuggets and most all processed chicken is made with. It is processed the same way as the "pink slime" and uses the same parts (maybe even more- they say not, but who knows?) as they use with the beef.

Let's stop the manufacturers from deciding what we should eat and get back to eating "real food" that is freshly grown and freshly processed without all of the machines to separate the meat and the chemicals to cut out the bacteria and then the chemicals to preserve it and finally the coloring to make it look good.

Do we eat food or just parts reconstructed because it is cheap????

Quality:

Our standards are very high and we are concerned about the state of the foods that are being offered in most grocery stores! We only use the freshest and finest ingredients available!
We use only ALWAYS-SOL = SUSTAINABLE, ORGANIC or LOCAL foods.

We are very concerned about the good health of our clients and therefore, We do not use any of the following:
High Fructose Corn Syrup 
Corn Syrup 
MSG or the same product by any other name
Pre-packaged products 
Processed Foods that are not local or Organic 
Genetically Modified Organisms 
Genetically Engineered Ingredients 
Any Product grown on land previously used for Tobacco products 
Any product produced by Monsanto and any of it’s affiliates 
Artificial Colors
 Artificial Flavorings 
Artificial Sweetners

Our Products: Spices:

We make our own spice blends from Organically grown Spices and Herbs. These do not contain any MSG (or any derivative there of); anti-caking agents; preservatives or salt. We use our own recipes for all of the food we make.

Salsas and Sauces:

We make all of our own salsas and sauces, again using only local or Organic ingredients. We create our recipes, prepare and make the products as well as bottled them for sale and use in our catering and private chef recipes.

Salad Dressings and Marinades:

We also make all of our own salad dressings and marinades, many are made from the very best, imported ingredients from Italy, Spain and Greece.

Cheeses and Italian Meats: All of our cheeses are hand picked and chosen for their quality, flavor and intended use. We use many Italian and French cheeses in our recipes as well as Swiss and Canadian cheese.

All of our Italian meats are imported from Italy, such as the Prosciutto Ham, the Salami and many others. All of the meats are aged according to the Old World traditions.

Breads and Desserts:

We make our own breads (with the exception of our Sourdough) and desserts from scratch, no packages. In many of our bread recipes, we use recipes from many generations past. Our desserts are all created from our own recipes and we try to be creative and bring new flavors and ideas to the world of sweets.

Beef; Pork and Poultry:

Once again, we only use the finest! All are local or Organic meats and poultry. We believe in free range and cage free animals and know that they are raised in a human way. They are not fed hormones or antibiotics or food that they would not naturally eat.

Eggs: All of the eggs we use are local organic eggs from cage free chickens. 

Special Dietary Needs:

We do pride ourselves in the fact that we offer, gluten-free foods; sugar free (we use Agave Nectar – lowest on the Glycemic Scale and Load). We also offer menus for those who are on a cruciferous free diet. We will try to work with anyone’s special needs and prepare separate meals at no additional price from the quoted pricing.

Special Note: all of the above special needs foods are prepared completely separate

from all other foods. The knives and utensils, bowls, cutting boards and storage are

all separate to prevent any cross contamination with the foods. They are also served

on separate serving plates that are designated as to whom they belong.

Our Menu:

Our menu is created as a guideline and we are extremely flexible and want you to be 100 % happy with your choices. If you see something on our menu that you like, but would like it changed a bit, we can do that. Have a special request that is not on our menu, we can add it for you. Keep in mind there may be an additional charge for the additional items.

This is your event, we are just there to make it as special as we can for you.

We hope that you will enjoy our recipes and our food preparation. We look forward to working with you in the future to plan your special event and help you to make a new memory.

Some of our Catering Menus

The following menus and buffet offerings are just part of our almost 7,000 original recipes. There truly isn't much that we cannot offer you, however, it would be impossible to list all of them, so we selected some of our most popular items. It is always possible to mix and match and the make other selections, just let us know your ideas!

Hors D’oeuvres

Hot Artichoke Crab Dip –
A combination of artichoke hearts, lump crabmeat with herbs and spices in a creamy cheese mixture heated and served with sourdough bread pieces

Hot Crab Dip -
A combination of lump crabmeat with herbs and spices in a creamy cheese mixture heated
and served with sourdough bread pieces

Spinach and Artichoke Dip –
A combination of chopped artichokes, fresh spinach with herbs and spices in a creamy dip
served with a fresh cracker assortment

Spinach Dip –
Fresh spinach with herbs and spices in a creamy dip served with a cracker assortment

Sweet Basil and Pesto Turine –
A multi-layered turine with ricotta and cream cheese, pesto and basil

Olive and Roasted Pepper Turine –
A multi-layered turine with ricotta and cream cheese, with olives and roasted peppers

Antipasto Tray –
An assortment of Italian meats, cheeses, vegetables, peppers and olives, served on a tray

Antipasto Skewers –
An assortment of Italian meats, cheese, vegetables, peppers and olives put on individual skewers
Barbecue “Little Sausages” –
Miniature sausages served warm in a barbecue sauce

Barbecue Beef Sliders –
Thin slices of beef cooked in barbecue sauce and served on miniature hamburger buns

Sweet and Sour Meatballs –
Meatballs cooked in a homemade sweet and sour sauce with pineapple and tri-colored bell peppers

Swedish Meatballs –
Meatballs with cooked rice incorporated in the meatball, in a creamy brown Swedish sauce

Jalapeno Delight -
Our Signature Red and Green (Spicy and Mild) Jalapeno Jellies served over a light Cream
Cheese Mixture with a cracker assortment

Pinwheels –
Thinly sliced meat rolled with cream cheese, dill and sweet pickle

Bacon Wrapped Stuffed Dates –
Dates stuffed with cream cheese and wrapped with bacon

Baked Brie –
A round of Brie cheese baked with walnuts and a warm cranberry sauce, served with a cracker assortment

Cheese and Fruit Board –
Various Cheeses with Seasonal Fresh Fruits and dried fruits served with a cracker and cocktail bread assortment

Fresh Fruit Kabobs w/ Chocolate Strawberry –
Multiple pieces of fresh fruit on a skewer with a chocolate dipped strawberry on the end

Fresh Fruit Kabobs –
Multiple pieces of fresh fruit on a skewer with a strawberry on the end

Crudités Platter with Dip –
A tray of assorted fresh vegetables with a crisp and creamy dipping sauce

Spicy and Mild Hummus with Pita Chips –
Homemade hummus, both spicy and mild served with baked pita chips

Smoked Salmon and Dill Rounds –
Smoked Salmon, cream cheese, diced shallot and dill on a mini round of Rye toast

Thai Lettuce Wrap Bar –
A “Lazy Susan” with all of the ingredients for the guest to make their own Thai lettuce
wrap, butter lettuce leaves, turkey breast meat filling, various toppings and a Thai sauce

Tandori Chicken Kabobs –

Chicken tenders dipped in a Tandori sauce and baked, served on skewers

Mushroom and Apple Pate –
Portobello mushrooms and apples combined to make an exotic pate served with small toast rounds

Multi-Layer Fiesta Dip served with Tri-Color Tortilla Chips –
Layers of black beans, sour cream, homemade guacamole, cheeses and vegetable toppings served with tri-colored tortilla chips

Stuffed Cucumber Cups-
English Cucumbers cut into bite sized pieces, hollowed out and stuffed with a fresh herbed goat
cheese mixture

Crab Stuffed Compari Tomatoes-
Fresh lump crab meat mixed with our signature dressing, celery, onions and herbs in hollowed out Compari Tomatoes

Chicken Salad Stuffed Compari Tomatoes-
Fresh chicken breast salad mixed with our signature dressing, celery, onions and herbs in hollowed out Compari Tomatoes

Asparagus and Prosciutto Rolls-
Prosciutto Ham rolled around fresh Asparagus Spears and baked topped with Parmigiano Reggiano Cheese

Olive Tapenade Bruschetta –
An fresh olive Tapenade on a toasted slice of baguette topped with Parmigiano Reggiano cheese
and broiled

Marinated Artichoke Heart Bruschetta –
Marinated Artichoke Hearts chopped and combined with a spice mixture on a toasted slice of baguette topped with Parmigiano Reggiano cheese and broiled

Goat Cheese and Roasted Pepper Bruschetta –
A toasted slice of baguette topped with Fresh Herbed Goat cheese topped with sliced roasted multi-color bell peppers and then broiled

Poultry

Chicken Marsala
Grilled boneless, skinless chicken breast with fresh mushroom
and Marsala wine sauce served over a bed of rice pilaf

Chicken Picatta
Grilled boneless, skinless chicken breast with a lemon and caper, sherry sauce
served over Orzo pasta mixed with lemon and lime zest

Southwest Chipotle Chicken
Grilled boneless, skinless breast of chicken with southwest marinade
served with lime and chipotle black beans


Seafood
(All based on availability of fresh seafood)

Fillet of Salmon
Grilled fillet on a bed of baby spinach with mango beurre blanc sauce

Stuffed Orange Roughy
Filled with fresh lump crab meat stuffing baked en croute

Grilled Mahi Mahi
Grilled with macadamia nut crust and topped with a fresh tropical fruit salsa

Key Lime Shrimp Skewers
Marinated with our Signature spicy key lime sauce and served over
couscous with citrus

Crab Cakes
Baked fresh lump crab meat mixed with fresh vegetables and served with
our Signature tartar sauce and lime wedges

Beef and Pork

New York Strip Steak

(for two)
12-oz. center cut with wild mushroom demi-glace
served with Rosemary Roasted Red Potatoes

Mojo Pork Loin with Apples in an Apple Cider Cream Sauce
Caribbean jerk spiced pork loin with apple cooked in an
Apple Cider cream sauce served with garlic and chive mashed potatoes

Filet Mignon
5-oz. center cut filet wrapped with apple smoked bacon
served with Rosemary Roasted Red Potatoes

New York Strip Steak
5-oz. New York Strip with Carmelized Sweet Onions and a Fresh Mushroom
Assortment served with Dilled Fingerling Potatoes

Prime Rib of Beef
Slow roasted and served with a secret garlic au jus
served with Rosemary Roasted Red Potatoes

London Broil
Served sliced with a wild mushroom sauce
served with garlic and chive mashed potatoes

Veal Picatta
Finished with lemon caper sauce
served with garlic and chive mashed potatoes

Stuffed Pork Chops
Filled with our apple walnut stuffing and served
on a bed of fresh spinach

Roasted Pork Loin
Marinated and Roasted in our Signature Cranberry Sauce
and served with our Special Root Mash of Russet Potatoes,
Celeriac, Parsnips and Pears

Pastas

Primavera
Handmade Fresh Fettuccini tossed with a vegetable medley and creamy sherry wine sauce. Grilled chicken breast or shrimp may be added

Butternut Squash Ravioli
Roasted fresh butternut squash in Hand-made fresh ravioli dough, sautéed in a creamy fresh spinach and lemon sauce topped with grated Romano cheese

Shrimp Scampi
Grilled fresh shrimp and handmade fresh linguini pasta tossed with our lemon
and garlic Chardonnay sauce

Spaghetti and Turkey Meatballs
Fresh herbed tomato sauce and ground turkey breast handmade meatballs served over
with Hand-made Fresh Spaghetti pasta

Mexican

Mexican Lasagna
Baked layers of Fresh Corn Tortillas, our Signature Meat Sauce (turkey, chicken,
pork or beef),Corn, Black and Pinto Beans, Olives, Chipotle Peppers, 3 Cheese Blend

Enchiladas
A choice of Shredded Pork, Chicken or Beef enchiladas baked in a Tomatillo Sauce with a Mexican Cheese Blend

Make Your Own Taco Bar
Dishes of the following ingredients, served with Warm Corn and Flour Tortillas:
Shredded Beef, Pork or Chicken; Diced Tomatoes; ChoppedOnions (green and white); Cilantro;
Sliced olives; Diced Jalapeno Peppers; our Award winning 6 Chili Red Salsa and our Award winning Salsa Verde, Sour Cream and a Shredded Cheese Assortment

5 Bean Chili
Fresh Black, Pinto, Kidney, Red and Cranberry Beans cooked in our Signature Chili
Sauce (meat such as Beef, Chicken or Turkey can be added)

Ancho Chili Chicken
Chicken Breast marinated in our Signature Ancho Chili Sauce and then roasted
and served over a semi-spicy Mexican Rice

Chicken in Adobo
Chicken Breast marinated in our Adobo Sauce and then roasted and served
over a mild Jalapeno Mexican Rice

DINNER BUFFET MENUS

Down Home Buffet
(Minimum 25 people)

Salads:
Tossed Green Salad
Potato Salad
Pasta Salad

Choice of three:
Baked BBQ Chicken
Baked Cod with Lemon Beurre Blanc
Beef Tips Burgundy Served with Pasta
Top Round of Beef with creamy horseradish sauce and au jus
Herb Roasted Breast of Turkey with apple walnut dressing and gravy
Baked Virginia Ham with honey-mustard glaze

Vegetables, choice of two:
Roasted Red Potatoes
Rice Pilaf
Special Root Mash
Chef ’s Fresh Vegetables du Jour

Bread Service
Corn Bread
Fresh Baked Rolls

Dessert

Chef ’s Dessert Choice

Coffee, Tea, Decaffeinated Coffee, Iced Tea

Seafood Buffet
(Minimum 25 people)

Appetizer Station:
Chilled Jumbo Shrimp Platter with Lemon and Cocktail Sauce
and choice of 3 other Appetizers

Salad:
Tossed Salad and Caesar Salad
Pasta Salad Florentine

Fish:
Grilled Fillet of Salmon
Mahi Mahi with Pineapple Glaze

Vegetables, choice of two:
Herb Roasted Red Potatoes
Corn with Roasted Red and Green Peppers
Fresh Broccoli au Gratin
Fresh Cauliflower au Gratin

Bread Service
An Assortment of Flat Breads
Fresh Roll Assortment


Chef ’s Deluxe Dessert Station
Chef’s Choice for Dessert

Coffee, Tea, Decaffeinated Coffee, Iced Tea

Pasta Buffet
(Minimum 25 people)

Salads:
Tossed Green Salad
Caesar Salad

Breads:
Garlic Bread
Assorted Rolls

Choice of three:
Traditional Lasagna
Vegetarian Lasagna
Three-cheese Baked Ziti
Chicken Cacciatore
Butternut Squash Ravioli
Pasta Primavera
Spaghetti and Turkey Meatballs

Vegetables:
Oven Roasted Zucchini
Green Beans with Mushrooms and Almonds

Desserts:
Cheesecake and Brownies

Coffee, Tea, Decaffeinated Coffee, Iced Tea

South of the Border Buffet
(Minimum 25 people)

Salads:
Corn and Pepper Salad
Black Bean Salad

Breads:
Jalapeno Corn Bread
Double Corn Bread

Choice of three:
Mexican Lasagna
Shredded Beef Enchiladas
Shredded Pork Enchiladas
Shredded Chicken Enchiladas
Make Your Own Taco Bar
5 Bean Chili
Ancho Chili Chicken
Chicken in Adobe
Southwest Chipotle Chicken

Choice of twoVegetables:
Oven Roasted Corn casserole
Mexican Rice
Mild Jalapeno Rice
Black Beans and Rice
Lime and Chipotle Black Beans

Choose one Dessert:
Our Signature Jalapeno Cheesecake
Our Signature Mojito Cheesecake

Coffee, Tea, Decaffeinated Coffee, Iced Tea

Free Range Buffet

(Minimum 25 people)

Can choose All Beef (2)
or Beef (1) and Pork (1)

Appetizer Station:
Choice of 4 Appetizers

Salad:
Tossed Green Salad
Caesar Salad
Qunioa Pasta Salad

Beef:
Filet Mignon
New York Strip
Prime Rib
London Broil

Pork:
Stuffed Pork Chops
Roasted Pork Loin

Vegetables, Choice of two:
Herb Roasted Red Potatoes
Seafood Risotto with Baby Shrimp
Corn with Roasted Red and Green Peppers
Fresh Broccoli au Gratin
Special Root Mash

Bread Service
An Assortment of Flat Breads
Fresh Roll Assortment


Chef ’s Deluxe Dessert Station
Chef’s Choice for Dessert

Coffee, Tea, Decaffeinated Coffee, Iced Tea

Classes Offered

These are a few of the classes that I offer. I am always willing to put a specific class together to fit your needs or wishes. I will do a private one-on-one class or a group of two or a group up to about 12 or 15. Group discounts do apply. I will teach in your home, a facility you have connections with or the commercial kitchen that I use, your choice. Class prices very depending on the amount of food required to teach that particular class and the number of participants. The classes can be all in one day; broken into several days or even several weeks, again, this is your choice.


1.) BASIC SEASONINGS:

SPICE UP YOUR LIFE and eat healthy without the sodium (salt), the fats and cholesterol. You can create food that is Gourmet “The Healthy Way” with Basic Seasonings –

You will learn how to create food that is easy to prepare; tasty; healthy; low in sodium; fat and cholesterol. You will learn the following:

*Why seasoning is important.
*What is a spice? What is an herb?
*How to use and store both.
*An explanation of Oils and Vinegars, they're not just for salads anymore.
*Condiments that every kitchen should have and how to use them and why
*Recipes and samples included in the class


2.) PASTA, RICE & BEANS:

SOME OF THE OLDEST FOODS ON THE PLANET! A very healthy part of the food group pyramid.

You can create food that is Gourmet “The Healthy Way” with Pasta, Rice & Beans, which are low in fat, high mineral, vitamin and fiber content. Also, they are very low in cost to purchase.

In this class you will learn:

*How to make fresh pasta in about 10 minutes
*The different types of pasta, rice and beans
*How to store and cook them
*What to look for in dry pasta, rice and beans
*How to use them for other than traditional dishes
*You will be given some simple and quick recipes that can be made in about 30 minutes

3.) SOUPS; SAUCES; AND STEWS:

WHERE DO YOU START? WHAT IS A STOCK? WHAT IS A BROTH? HOW TO MAKE STOCKS, BROTHS AND SOUPS FROM SCRATCH.

You will learn the following in this class:

*what the differences are between homemade and store bought
*what are the basic foundations of a soup
*how to make different soups, by simply changing a few ingredients.
*what are the different kinds of soups
*what is a roux
*how to make the different types of roux
*how to make the various sauces from the different roux
*how to change the “mother” sauce into other sauces
*what make a stew
*how to make a simple stew in 30 minutes
*how to make soups, sauces and stews healthier

This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


4.) BACK TO BASICS:

BUDGETS ARE BEING STRETCHED TO THE MAX RIGHT NOW. One of the ways to economize is to return to some of the essential basics.

In this class you will learn how to:

*use every part of an ingredient, skin, stems, items that are often times thrown out.
*utilize some of these items as well as making some of the basic items that are so
inexpensive and only require a little time (items such as: broths, soups, beans and pastas)

There are also many health benefits by making these items, for example; you control what goes into the food. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


5.) QUICK AND EASY FAMILY MEALS:

WITH MOST FAMILIES HAVING BOTH PARENTS WORKING, TIME IS OF THE ESSENCE WHEN IT COMES TO MAKING MEALS.

This course will show you ways to create quick, easy and healthy meals. There are many ways to do this and one of the main ways is just a little planning. You will be surprised what you can make in half and hour or so. This course is also great for students and singles as well. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


6.) KITCHEN BASICS:

THIS CLASS WILL EXPLAIN THE BASIC ITEMS NECESSARY FOR A FUNCTIONAL KITCHEN.

This class will include the following subjects:

*Food Pantry Items: includes how to store and label your food items; how to track your expiration dates and read the labels on food containers;
*Utensils and Cookware: Why certain utensils are necessary and their specific uses
*Cooking Methods: includes different means of preparation; food storage and safety factors
*And much more...


7.) SALADS; DRESSINGS; AND MARINADES:

THIS CLASS WILL BE ON THE BASIC SALAD RECIPES AND PREPARATION, THE BASICS OF HOMEMADE SALAD DRESSINGS, INCLUDING HOW TO MAKE A MAYONNAISE.

The basics of making salad dressings and marinades as well as how to change up the basic recipes to make them an elegant dressing that everyone will think you worked on for days. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


8.) VEGETARIAN CUISINE:

YOU WILL LEARN THE BASICS OF VEGETARIAN COOKING.

This includes a complete menu of vegetarian meals. How to convert regular non-vegetarian recipes to vegetarian, including substitutions for things like fats and eggs. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


9.) ASIAN CUISINE:

YOU WILL LEARN THE BASICS OF CHINESE AND THAI CUISINES.

This course includes appetizers, entrees, side dishes as well as desserts all made by reducing the fats and sodium levels in the cooking processes. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


10.) MEXICAN CUISINE:

YOU WILL LEARN THE BASICS OF THE MEXICAN CUISINE.

This course includes appetizers, entrees, side dishes as well as desserts all made by reducing the fats, especially the cheese, and sodium levels in the cooking processes. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


11.) ITALIAN CUISINE:

YOU WILL LEARN THE BASICS OF ITALIAN CUISINE.

This course includes appetizers, entrees, side dishes as well as desserts all made by reducing the fats and sodium levels in the cooking processes. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


12.) APPETIZERS MADE EASY:

THERE ARE MANY DIFFERENT TYPES OF APPETIZERS AND EVERY CUISINE HAS THEIR OWN. MANY CULTURES HAVE DIFFERENT NAMES FOR THEM, SUCH AS TAPAS.

In this class you will learn the following:

*what is an appetizer
*how to make appetizers
*how to make cold appetizers
*how to make warm appetizers
*the tools that you have in your kitchen that make them look terrific
*how to serve the appetizers
*how to garnish them to make them special

You will learn that appetizers do not need to be laden with fats and sodium to have great flavor. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


13.) HOLIDAY TREATS:

EVER WONDERED HOW TRUFFLES OR FILLED CANDIES WERE MADE? HOW ABOUT THE RICH LOOKING CHEESECAKES?

This class will teach you that and much more. You will be making Elegant and Rich Truffles with the first hour of the class! You will learn how to make miniatures of your favorites and give them as elegant gifts to your friends and family. You will also learn how to make gifts to give that look like they came from an expensive store and they cost you pennies to make. All of these items will be much healthier and still have the same incredible flavors.


14.) FAST FOOD UNVEILED:

THIS CLASS WILL INCLUDE A TOTAL BREAKDOWN OF WHAT FAST FOOD REALLY IS AND THE ELEMENTS THAT ARE CAUSING SO MANY HEALTH CONCERNS PARTICULARLY FOR CHILDREN (ADULTS AS WELL).

The important impact of these foods, will be demonstrated by visual aids using the actual amount of raw fat, salts, sugars, etc. Alternatives ideas for healthier eating are demonstrated.

15.) MAKING THE MOST OF YOUR GROCERY STORE VISIT:

MAKING “SMARTER” CHOICES AT THE GROCERY STORE, HOW YOU CAN ACTUALLY SAVE MONEY WITH & WITHOUT COUPONS.

Among the items covered in this course are; how to read and understand the meaning of the food labels as well as the shelf labels, what do the different terms really mean:

“Organic” “Certified Organic” “Reduced Fat”, “Low Fat”
“Lite” “Light”

Just to name a few. You will also learn when is the best time to shop and learning how to determine whether buying bulk or individual items saves money and is more cost affective.

This class will help you to understand the Nutritional values set forth by the FDA, the upcoming changes and what it means to them as consumers as well as how to read the labels on the items as well as the labeling on the shelves in the supermarket. This will teach them how to make the healthiest choices in food selections as well as getting the most for their money.

This class offers an optional visit to the grocery store to experience first hand about what you learn in the class.

A MUST SEE MOVIE!!!!!!!!!

There is a movie that every adult in the USA needs to see. It is FOOD,INC.

There are some parts that will absolutely disgust you, but more importantly, parts that will inform you about the satus of our food products in the US.

The GMO (genetically modified organisms) that are discussed (GM) in the movie, all of the products produced by this method are banned in England. The have done testing and found that they are not safe, so England has a GLOBAL ban on any GMO product. Supposedly, this same testing with the same type of results was done in the US but the company producing the products and they won't release their tests.???????????????????? What is that all about??????????????

Please stay to the end of the movie, I think you will be very surprised by the people you will see in the end.

After you see the movie, please post your thoughts.

Thanks,

Sherry