Kitchen Health: Plastic Safety Tips
Plastics in the Kitchen: Are They Safe?
Skip the Dishwasher and Microwave to Reduce Health Risks By Rebecca Taggart
Plastics are widely used in the kitchen, from containers for leftovers to dishware, cutlery, baby bottles, even the coating inside canned foods. But recent research has shown that the chemical bisphenol A (BPA) andphthalates commonly found in many plastics, can leach into food and pose potential health risks. Learn more about the health risks of plastics here and how to avoid them.
Paella, or Spanish BBQ
A Classic Spanish Family Holiday Dish By Rebecca Taggart
Paella originates from my mother’s hometown of Valencia, Spain, and harkens back to the 13th century when the Moors brought rice to the Iberian Peninsula. Cooked in a shallow round metal pan first introduced by the Romans, paella is still traditionally reserved for family gatherings and special occasions. I think of Paella Valenciana as Spain’s answer to American barbecue. Paella recipes here.
Come January first, there is talk of New Year’s resolutions everywhere: at the water cooler, in the newspaper, on Facebook, and in every nook and cranny of the Internet. Come February, those discussions have long since died out, along with most people’s resolutions, and will, to begin something new. Perhaps Groundhog Day is a more auspicious time to turn to a healthier lifestyle that includes exercise and stress-reduction techniques? So jump-start your resolutions, or simply make Groundhog ones!
Capay Valley FarmShares
Collaboration Brings Small Farms to City Tables
By Heidi Lewis
From a satellite view, Northern California’s Capay Valley looks like a green quilt caught between the folds of the Coast Range. This makes it good for farming with plenty of clean water from Cache Creek running through its protected crèche shape. The valley floor is ideal for row crops and the canyon hills for grazing livestock. Its geography has mainly attracted and sustained small family farmers with a diversity of crops from olive oil, fruits, nuts, lavender, herbs and a surfeit of diverse vegetables. "It is this patchwork of enterprises that keep agriculture economically viable," says Thomas Nelson, president of the Capay Valley Farm Shop. Read more about Capay Valley FarmShares here.
Jack LaLanne 1914-2011 Grandfather of the Wellness Movement By Pia Hinckle
Jack LaLanne was a typical teenager. He ate fast food and candy, loved soda pop, had acne, and didn’t exercise much. But at age 15 his mother took him to hear a lecture by health food pioneer Paul Bragg. Bragg asked LaLanne what he had eaten in the last 24 hours. After hearing “cakes, pies, ice cream,” Bragg told him he was “a walking garbage can” but that he could become healthy, fit, popular, smart, and happy if he exercised and ate right. Read more about health and exercise visionary Jack LaLanne here.
Eat Less and Eat Better New Federal Dietary Guidelines Released By Pia Hinckle
Every five years the U.S. Department of Health and Human Services and the Department of Agriculture update their guidelines for healthy eating. The 2010 dietary guidelines, released at the end of January 2011, offer more of the same advice as past ones: drink water instead of soda, cut back on salt, and eat more fruits and veggies. Oh, and exercise a lot more. Get the new dietary guidelines here.
Stems and Leaves on My Plate By Chris Mittelstaedt
There is a scene in The Jerk where Steve Martin and Bernadette Peters are eating at a “fancy French restaurant.” After they splurge on “fresh” wine (“This year! No more of this old stuff!”), Martin looks down in horror at his wife’s plate. “Don’t look down, don’t look down!” he says. “Look up! Just keep your eyes up and keep them that way, OK!” He then says to the waiter, “Waiter, there are snails on her plate! Now get them out of here before she sees them... Take those away and bring us those melted cheese sandwich appetizers you talked me out of.” I still crack up when I hear this. If you are wondering about stems and leaves on certain citrus in your box, read here.
Recipe of the Week: White Hakurei Turnip Gratin Free recipe: White Hakurei Turnip Gratin
Try The FruitGuys TakeHome case and you’ll receive organic fruits and veggies delivered to you at work to take home, or directly to your house. The easy-to-carry case includes two free recipes each week, such as this simple and savory gratin.
Support your local farmers. We buy 100% organic produce sourced from local farms to the extent possible. Our TakeHome case provides food that is good for your family, good for the farmers, and good for the planet. Delivery at your office to TakeHome or right to your home.
Urban Homesteading Discussion
Santa Monica, CA
Starting a School Garden
Introducing Sous Kitchen
Get tasty, healthy ready-to-cook meals delivered to your door for less than the cost of buying the groceries! Sous Kitchen creates delicious, family-friendly meals for you out of the freshest ingredients. They offer a healthy selection of seasonal favorites that changes monthly.
Fruit Friends: Place your order today and receive FREE DELIVERY to your home or workplace!
Order now at www.souskitchen.com. Free Delivery ($20 value) when you purchase $150 of food. Use promo code: FGHomeNC.
WHAT'S IN SEASON?
We work with local growers in different areas of the United States and our fruit mixes vary by region. Mixes can change quickly due to weather and other farm circumstances. To find out exactly what's in your box, go to our mix page and select your delivery region and box variety to see what you're eating. Check what's available for your office, or for yourself and your family.
Enjoy and be fruitful!