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I can only apologize for not attending to my blog lately. We are dealing with many issues related to my parents' health and keeping up with managing their affairs. It's a bit distracting from all the other things I would like to be doing.
Chef Roland is keeping quite busy working with a local non-profit in developing their baking/culinary program for rehabilitating persons. It's an awesome program. We have managed to work in a few outside projects and I will hopefully have pics up soon. In addition, we will be involved in some private culinary classes, some culinary presentations and helping with our church to develop their concept for gardening/culinary/food preservation classes. Though we live in a very rural area, I can't believe how many opportunities keep popping up in the most unexpected places. We are also looking at the possibility of collaborating with two local venues to present culinary classes to our immediate community, with the idea that we will possiby start our own small cooking school nearby. Lots going on. In the meantime, I am persisting to find what I can regarding the GMO/hybrid/Mansanto connection. I hope you find the link I've included to be interesting regarding an article that ran in the NYTimes. As you read the article, especially take note of the reference to how Mansanto is brought into this article. I really wish their could be some kind of public pressure that could be organized and brought to bear on Mansanto and the FDA. Any political activists reading this??? I would love to hear back from some of you as to what your thoughts are on this most important subject of GMO labeling. http://opinionator.blogs.nytimes.com/2011/02/15/why-arent-g-m-o-foods-labeled/?ref=dining Bon Apetit!
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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! b 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/ |
Elaine ParnyWhen 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. Archives
December 2012
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