I just came across a really good article on the benefits of fermentation and thought someone else might be interested in the subject.
I, for one, believe that fermented food items are great but it's really about the nutritional benefit. Here's the link: http://rareseeds.com/blog/cooking/fermenting-health/
Chef Roland and I have opened our bakery/cafe in Fordland, Missouri. So far, we've had a wonderful community response. Alot of people have asked us about our name. We wanted something that represented Roland's region of where he was born. Many have asked me what does it mean and because a picture tells it best, I've included a link that gives you a visual definition of La Gallette, a food item that has been made for hundreds of years and is truely a traditional French food.
It use to be a tomatoe or an egg or a mother's milk. Well, that's all about to change for alot of nano-geeks and their supporting industry moguls. More Frakenfoods are on the way if consumers don't get educated as to what nanotechnology is for the processed food industry. And, I'm assuming that just as Mansanto is taking what once use to be a naturally occuring organic seed and turning it into a "hopped up" toxin that is forced into the consumer market, the nano-nuts will start claiming ownership of all their designer "food" products and no one will have the right to farm or come by any food stuffs because all matter will be owned by Dr. Frakenstein's Food Production Empire.
What is "real food" ? Trust me, that is going to be the $24,000,000,000 question of the near future. I'm not trying to be cryptic but rather, I'm trying to broach a subject I know almost nothing about, but I, and you, need to know. There is MUCH to be learned about the negative aspects of genetically modified foods, particularly when it comes to bio-incompatibility. But, from what little I've read on the subject of nano-technology, which is very little about the very little, it will dominate every aspect of our lives, including the Food Industry. If I didn't know that the technologies already exist and the markets are already in place to exploit the science, I would say it was all science fiction, but it is not. An uninformed and ignorant public is the target of such technologies and that's why I'm directing your attention to the concerns of how nano-technology will impact your food sources. I think the link I've attached is a good introduction to yet another aspect of "Frankenfoods, Inc." (otherwise known as perverted food) and will give you something to investigate further, on your own. Our body is a machine and the foods we fuel it with can help it run efficiently, or not. The relationship between nutrition and body/mind function cannot be ignored; it's not just about being healthy but concerns every aspect of vital functioning of the human bio-system.
Recently, I heard a news report on the television that the large fast food franchises would no longer be using what is actually called SLIME in the food industry as an ingredient in their products. Did we know about SLIME in the first place and the fact that through manipulation of artificial flavorings, we digested the stuff??????? Who knew???? And, now that I know what it is and that I ate it because I was led to believe that only healthy stuff is offered at those places (being sarcastic here), I want to throw up!
Now, it's REALLY SCARY......the government is buying the stuff up and feeding it to our children and calling it healthy with their new initiatives to mandate that only they know what is healthy and good for the public. Please read the article to see what I'm talking about. AND, sign the petition!
I was typing so fast....I forgot to give you the link: http://act.credoaction.com/campaign/pink_slime/?r=5538179&id=36198-5016798-byBHbex
Sorry, sorry, sorry for not posting more regularly....no! no, apologies....life is life...we get busy so we do what we can. But, I am sorry. I've come across sooooooooo much it's almost mind-blowing regarding the laws, Mansanto is entrenched in our current administration, and things are changing faster than you could sear a steak!!
Please, everyone try and get a copy of the New Food Safety Law and study it! I think we should be able to get a free copy from the US government web site. If it costs anything to get a copy, it's well worth it. I'm going to try and get me a copy soon! We need to know what we are up against to be able to become REAL FOOD advocates. Also, we need to do as much investigation as we can to be able to educate our family and friends as to how Mansanto is QUICKLY changing what the food industry is really about, how that affects our immediate health and access to food and what we can do about it.
In the meantime, here is a great link that can help you navigate through the FRANKENFOOD INDUSTRY. Remember, it's not just about "organic" any more. That term itself can be VERY misleading. Learn what is happening to our foods. Even if you have stepped up your diligence to make truly good food choices, others need to be educated. It's the whole world food chain that is under attack by the greedy. Europe has kicked Mansanto OUT!! It's time we did the same!
For the VERY brave:
Have you ever heard someone comment on how good someone looked; the hair, the clothes, the overall appearance just looked good? An antiquated way to say it was "that hat becomes you" or "that color becomes you". That was to say that whatever a person did to enhance their outward appearance worked, it benefitted their total look to the extent that it did the work of making that person look handsome or pretty or attractive.
Well, I took you " round about" to say....that's exactly what happens to the insides of us. We can eat so many things but the truth is, only certain things benefit our inward biological "appearance" of looking good. And that "looking good" is what you want to hear the doctor say, "everything looks good"! To be our biological best, including moods, attitudes, cognitive performance, as well as all the basics, we better think before we bite.
I came across a great little article (and a good source of information) to really underline the importance of understanding our "machinery" and how it's our own personal responsibility to maintain the machine to the best of our ability....and, that includes finding a level of enjoyment and pleasure that is equally satisfying. Remember, molecules are what stuff is made of and there are rules as to how you put things together to have them be what they were intended to be. :)
I've mentioned several times that GMO's are not good for us, even though we are having them forced upon us in the consumer food markets. Many of us, who realize that biocompatability plays a big part in nutrition, don't want to eat anything genetically modified that hasn't happened natrually. Mansanto is one of the primary developers, if not the main one, who holds the patents on these Frankenfoods and who is resisting the demand from consumers to label them so we can avoid them. Here are some great links on current events regarding the fight against Mansanto and GMOs:
Check out our photos and menu that I've posted under the button "Dinner Classes" on this website. You will get a little glimpse of what it would be like to host a group of family, friends or co-workers in the comfort of your own home. Chef Roland can work in any setting with whatever you have on-hand, help you develop a menu, shop, and execute a spectacular meal that can be enjoyed by all who participate. Don't worry about clean-up, Chef Roland makes certain your kitchen is left clean and in right order. (everyone gets to help with that too!) You can contact us at firstname.lastname@example.org to set up a delightful culinary project all will enjoy.
I've already told ya'll a bunch, I'm not a cook. Of course, if you follow my blog, you know that I'm referring to me, Elaine Parny, and not Chef Roland. :)
Well, I thought I would at least try to produce something for the wonderful holiday meal our family had, hosted by my brother Scott Jones & his wife, Chrity Calhoun-Miller-Jones. It was a great time had by all and we each contributed, in our own way, to the fine dinner that we had to celebrate the occasion.
Even though I'm not in the kitchen much doesn't mean I don't like to be there. I just wait until no one is around to watch me struggle. I always love to sit down and go through cookbooks and I'm hoping to learn enough someday to do some "food writing". I did select two recipes to attempt for the holiday. One not so healthy but a fun experiment and very flavorful: It was Blackberry Jellies, a very sugary candy made by cooking down blackberries. I'm being very selective as to how much and when I have a little of that! The other recipe is a curried butternut squash soup, and it was a hit! We don't have a food processor at our house, so I simply mashed the heck out of the cooked down squash with a potatoe masher and then whisked the devil out of it until I achieved the consistency I wanted. (I have my own techniques).
Hope your holidays were blessed and memorable.
Now, it's time to look at seed catalogs and dream of that garden we want to get in this year! Remember, heirloom seeds reproduce and are not genetically modified.
When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.