Be patient with me.  I'm excited about the following article.  As I was looking for information regarding salmon and their natural predators (I know I'm weird), I came across something interesting that really got me to thinking. (Danger!  Danger!) 

I would like to challenge you to read the article, remembering that it's an article put out by Cornell Lab of Ornithology (which is the study of birds).  As you read the article, pay specific attention, looking for the word "nutrients".  I don't know if you will agree, but I thought the article was a perfect example of how there is a naturally occuring system in place to provide nutrients to the food supply (reference, "greater fruit production").  I also thought it was amazing to see how the nutrients in the sea, the wild salmon, the natural waterways, the birds and the plantlife all worked together to get the nutrients where they could provide life giving chemistry in a natural setting.

I am no "greenie" but, I do believe that there is a relationship between all aspects of nature that is, in fact, a delicate, determined system that was put in place, in a naturally occuring manner, that was specifically designed to provide sustenance for the inhabitants of the Earth and I, personally (me, Elaine) believe that nothing can replace or out perform this one-of-a-kind system.  We, all of us, better wise up - FAST!

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http://www.allaboutbirds.org/NetCommunity/LbPrintPage.aspx?print=1659

We all know what a "picky eater" is and the trials of encouraging our children to eat food that is good for them.  We want our youngsters to develop a healthy appetite and stress when they only want junk.  Well, now it's probably time to "practice what we preach" and set a good example by becoming educated food consumers, at least on what the current food controversies are in the food market and learn what it takes to make some thoughtful food choices.

We just got through one of the largest egg recalls in our lifetime due to salmonella contamination and, unfortunately, some people got very, very sick and, if I'm not mistaken, someone died.  Now, there is a new controversy that is starting to heat up "in the kitchen".  We are seeing more and more reports in the media over the supersized, genetically altered salmon that is making it into our food supply.  This one is really stirring up some heat. 

I decided to offer a few links that would bring the controversy to you as an exercise to: 1)become more knowledgeable about our food supply and the responsibility that each of us has to monitor that supply to the best of our abilities.  2) challenge ourselves to really think about a food issue that is happening right now, in our own markets, try to determine where we each stand on the subject.  3)get ahold of some really good salmon (it's still available for a decent price in the frozen food section, and, it's caught wild) and try your hand at some pan sauteed salmon.  If you can afford fresh, great.  It's one of my favorites!

Bon Apetit!

http://www.vanaqua.org/education/aquafacts/salmon.html

http://www.cbc.ca/news/background/salmon/

http://www.earth-stream.com/Earth/Green-Car/Industry-News/GM-food-battle-moves-to-fish-as-super-salmon-nears-US-approval_18_244_975_271037.html

http://www.chicagotribune.com/news/opinion/editorials/ct-edit-salmon-20100917,0,4100150.story?obref=obnetwork

http://www.chicagotribune.com/health/sns-ap-us-sci-food-tinkering,0,5240904.story?page=1

http://farmedsalmonexposed.org/

What????
What is the condition that is referred to as "Food Insecurity"?  After reading over the following article, I recognized myself, standing in the grocery store isle like a "deer in the headlights!". When you start "reading the box", you wonder, "does any of this make sense to me?"  What is healthy, good food??  There are alot of voices in my head and it's only since I've begun my own personal quest to answer my own food questions has the fog begun to lift a little.  
 
I have to say "thank you" to my dear husband, Roland, as his persistance and example has helped me to begin to open my eyes to understand the very real importance of my relationship with food and what I eat.

So, how does a person get to a point where they know that the food that they and their family consumes is, in fact, good, healthy food? 

I think the two articles following raise some interesting questions and will give our minds "something to munch on".

Bon Apetit!

http://sn125w.snt125.mail.live.com/default.aspx?wa=wsignin1.0

http://www.jamieoliver.com/jfr-beta/pdf/Jamie-Oliver_Platform-for-change.pdf

Over our late lunch today, Roland and I were discussing the food we were eating.  We had stopped into a pizza place that was quick and we liked the price.  Running errands and "on the clock" we knew we could get in and out and get reenergized to complete our business for the day.  It wasn't a deep conversation, just casual remarks. 

One of the comments that Roland had made really sparked some thoughts for me in that he acknowledged that he had eaten that particular meal just to "get it and go", so to speak.  For him, and myself, we ate just to get refueled.  Nutritionally, we didn't do too bad and regarding taste, it was okay.  And that's my point: Often, many of us eat with the thinking that the food is okay, satisfactory enough to make us have that satiated feeling (hopefully, not the kind of feeling that you wonder if you hurt yourself) and that it probably covered the basics nutritionally.  And, we didn't spend more than a few bucks.  That, to me, seems to be the main criteria of general American food consumption:  we want fast, convenient, okay and cheap, with some sense of nutrition.

Roland knows good food and fine tastes but, living in the States, he understands why we have the food culture that we do; we eat what is okay, what basically satisfies our cravings and gives us what we want, energy. 

As we were talking, I recalled how interesting it was to me that while we were in France this last time, I was more aware of how, during most meals, the French talk about their food.  In fact, they talk often about their food just in the context of daily conversations.  As it's common for people to talk about the weather here, in France, it's common for people, men and women of all economic levels, to easily get into conversations about food, what they ate , where they ate it and what they thought about their meals.  Critiquing food is a serious activity for the French.

With that thought, I went looking around on the web for some information about critiquing food and I found one article that I think is very interesting.  For me, this article demonstrates just how serious the French take their gastronomic culture.  If you are interested in learning more about becoming a food critic, I would encourage you to do a little web surfing and read over some of the very interesing articles that are posted on the subject.

http://www.businessweek.com/2000/00_31/b3692034.htm

Bon Apetit!