Results tagged “food trends” from iVillage - Supermarket Guru
All cooperative organizations are supported by memberships with a wide range of responsibilities attached, from paying up front to offering labor to pay-as-you buy. While states in the East and Midwest have the most of these farm-to-you arrangements, nearly every state has at least a few for you to explore.
CO-OP MARKETS
A cooperative market, or co-op, is both a stand-alone store and a concept of buying foods in bulk to reduce the per-pound selling costs. The members participate in all steps of the operation and benefit when buying produce at considerable savings. The members can be asked to do anything from planting and harvesting farms to staffing and running the in-store operation or, for those with time limits, paying higher membership fees for the privilege of buying the farm-fresh produce and other goods commonly found in a traditional supermarket. Membership fees are on a sliding scale commensurate with the amount of time and labor one puts into the co-op. Profits from the produce and other goods sold go for wholesale costs, rent, insurance and other similar business costs. Best of all, excellent choices for both conventionally grown and organically grown produce are made, fancy packaging and other disposable elements found in other food stores are eliminated, and this frills-free business can be quite a money saver for both individuals and large families even with a membership fee attached.
Visit the Coop Directory Listing for a location nearest you. The site also has information about starting a co-op market in areas where none currently exists.
Only three percent of kids' meals offered at fast food restaurants meet federal dietary guidelines for nutrient quality, says researchers at Michigan State University and Baylor College of Medicine. Their recent study is the first to examine the nutrient quality of such meals in a chief U.S. metropolitan market.Researchers assessed the nutritional quality of kids' meals offered by major fast food companies using standards delineated by the National School Lunch Program (NSLP) and U.S. Dietary Guidelines. Each meal was analyzed for items like total energy, fat, sodium, carbohydrates, dietary fiber, added sugars, protein, calcium, iron and vitamins A and C.
Lunches that met all NSLP criteria offered a side of fruit plus milk and were mostly deli-sandwich-based. These meals contained about one-third the fat, one-sixth the added sugars, twice the iron and three times the amount of vitamin A and calcium as those meals that did not meet the criteria. The remaining 97% were more than one and a half times more energy dense. Several of these meals contained fried potatoes and a sweetened beverage.
Chicken-based meal combos accounted for 51% of the meals that did not met NSLP guidelines. Many of those meals were fried. Twenty-eight percent of meals not meeting the guidelines were burger-based. On the flip side, bean burrito meals contained high amounts of fiber and deli-sandwiches with cheese, fruit and milk were high in calcium.
While most meals analyzed contained adequate protein, more than one-half exceeded recommendations for sodium. Average iron from kids' meal combos was low. Fiber was low too. Fat fared better, though. More than 30% of the meals provided fewer than 30 percent of their calories from fat. More than 66% provided less than 10% of their calories from saturated fat.
But according to the researchers, there were some pleasant surprises. There were more healthful choices available than they first thought. Dr. Sharon L. Hoerr, Professor of Food Science and Human Nutrition at Michigan State University says however, "there are many improvements to be made. For example, with the fiber content on most meals coming in very low, the fast food industry needs to make an effort to include more whole grains."
The diet quality of kids' meals offered at fast food restaurants warranted study, says Hoerr, because nearly 25% of children aged four to eight consume some type of fast food daily. Also of concern are rising obesity numbers and the trend for kids to consume more calories out of the house. Clearly, fast food has a significant role to play in overall nutrition.
FDA regulations require restaurants to provide nutrition information only if they make a health or nutrition claim. That said, the majority of fast food companies analyzed for this study publically provided their nutritional information. Meals were examined at Arby's, Burger King, Chick-fil-A, KFC, McDonald's, Sonic, Subway, Taco Bell, Wendy's, and Whataburger in the Houston, Texas market.
Acai (pronounced ah-sigh-ee) is a Brazilian berry originating from the Amazon Region that is considered one of nature's most complete and healthy foods. Acai is a palm tree that grows in the North of Brazil. It is known by the native people (indigenas) as "içá-çai", which means “fruit that cries”.
Many actually call it a “super food”. The acai berry is loaded with antioxidants, anthocyanins (approximately 20-30 times the amount in red wine), amino acids, essential fatty acids (all the beneficial fatty acids that are in olive oil to help lower LDL and maintain the good HDL), fibers and protein. Its antioxidant concentrations outweigh that of blueberries. Acai contains a healthy dose of plant sterols, another class of phyto-chemicals that have been shown to reduce cholesterol, protect the immune system, and relieve prostate enlargement.
The cardiovascular benefits of acai are the most well-known; studies show that anthocyanins can help prevent blood clots, improve blood circulation, relax blood vessels, and prevent arthrosclerosis. Some recent studies from the University of Florida indicate that acai may even fight cancer cells by blocking carcinogenesis on a molecular level and encouraging tumor cell death.
- Bison is the new beef
- Garbanzo is the new edamame
- Grapeseed is the new olive oil
- Stevia is the new Splenda
- North Carolina is the new Napa
Other content from Phil:
One could argue that tennis is one of the most civilized activities. This past week I was lucky enough to spend time in Indian Wells California at the Pacific Life Open tournament. Those who know me surely would agree that my beat is much more pedestrian – the aisles of a supermarket or the kitchens of a restaurant; but I went not to just watch tennis…but also to check out the foods.
Supermarkets, restaurants, and tennis tournaments all cater to large groups of people, each with their own unique tastes; and trying to satisfy all these needs can be a daunting task. After all, even Starbucks, one of the best when it comes to customer service (whose coffee combinations number over a thousand) just announced scaling back their offerings in order to do a better job in delivering on that famous Starbucks experience.
However, if you have ever watched a tennis tournament you have experienced the power of the “thank you”. The tennis referee at the men’s finals between Novak Djokovic and Mardy Fish was able to use his dulcet tones to instantly quell the sold-out and at time overly enthusiastic stadium attendees with just two words.
And it was the same civility that I found at the dozens of food “tents” scattered around the Indian Wells Tennis Garden. The offerings far exceeded my expectations (as did some of the prices): salads made on the spot with exotic or organic ingredients from Melissa’s Produce, fresh meats grilled on outdoor barbecues to be added to a colorful array of Mexican sauces and peppers for one of the best fajitas I ever tasted, a shrimp burger (which was a tasty alternative to a more traditional beef burger) and even a delicious Maine style lobster roll.
I knew I was in for a food extravaganza when I noticed that rather than the traditional Budweiser everywhere stands, there were Don Julio tequila margarita thatched huts in their place.
So what could food retailers learn? To celebrate! What I found the most important was that the people working in the food venues at the Pacific Life Open were enjoying themselves as much as those attending the matches. Trying to feed thousands of people at a time (3 meals a day) is certainly a daunting and tiresome task as anyone who has worked in a food stand or attended a county fair would attest; but the folks standing behind their counters weren’t rushing the customers, they took the time to explain some of the more unusual offerings and actually seemed to be happy to be there. My suggestion to the food retailers and restaurants of the world? Make sure to attend next year’s Pacific Life Open. For food ideas, service ideas and maybe even to recruit employees that actually know how to say thank you, and mean it.
You might well have noticed how the cooking oil shelves of supermarkets are expanding and getting just a bit more interesting. In our parents' day it was all about Crisco and corn oils; then in the mid 70's olive oils took over, to then be challenged by the canola oils.
Well, make room for grapeseed!
Grapeseed oil is a polyunsaturated oil and can be used to fry, bake, sauté, or use in salad dressings. It is actually made from the seeds of grapes (Vitis viniffera), and this byproduct of winemaking has become a sought-after oil for cooking because of its high smoke point (320ºF) and its clean light taste some call neutral, others find nutty. It blends well with herbs, spices, garlic, and shallots. Most grapeseed oil is imported from France, Italy or Switzerland with a few brands now emerging from the U.S. winemaking areas.
Besides the flavor, one of the reasons I like grapeseed oil is its health profile. High amounts of Omega 6 (linoleic acid) appear in grapeseed oil (69-78%) and help the body burn fat and increases energy. The oil contains modest amounts of Omega 9 (oleic acid) and traces of omega 3 (alpha-linolenic acid, GLA (gamma-linolenic) fatty acids, and there are trace amounts of vitamin E, vitamin C and beta-carotene. Health reports indicate that HDL levels can be raised and LDL levels reduced by including grapeseed oil as a regular part of one’s diet.
Just a note, or two (or three)!
As with all oils, unopened bottles have a shelf life of one to two years if stored in a cool dark place; opened bottles should be stored with the lid tightly secured (also in a cool dark place). Some prefer to store their oils in the fridge, which may cause some separation, but will not impact taste or cooking performance.
Look for ‘cold pressed’ oils; this process will not compromise nutrients and many (myself included) believe the taste of the oils to be crisper and cleaner flavor.
And of course, remember that all oils – no matter what the source or type – are 100% fat and have the same calories.
Black is the new color of Health!
As we all know, it’s important to incorporate a variety of colors in your diet to get all the vitamins and minerals your body needs – red apples, yellow sweet peppers, orange carrots, leafy greens. So why not black foods?
In many parts of the world, black foods have been eaten for centuries for their rich flavors. It’s only been in recent years that the trend for black foods has gained popularity, growing to an estimated $500 million market in Japan in 2004. With several black food products being granted FOSHU (Foods for Specified Health Use) status in Japan, the trend has moved from flavor to function. Here are some of the more popular black foods and their nutritional advantages:
Black soybeans
Like their yellow and white counterparts, black soybeans have been shown in studies to be high in isoflavones. Several studies have shown that these natural plant hormones may have some health benefit, including protection against breast cancer, prostate cancer, menopausal symptoms, heart disease, and osteoporosis.
Black vinegar
Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum; in Japan, it is produced from rice. Acetic acid in black vinegar may help in lowering blood pressure, improving blood circulation, and lowering cholesterol.
Black sesame seeds
In addition to being a dramatic garnish in dishes, hulled black sesame seeds are high in calcium, protein, iron, and magnesium. They are also a good source of essential fatty acids and aid in blocking cholesterol production.
Black rice
Black rice contains more vitamin B, niacin, vitamin E, calcium, magnesium, iron, and zinc than white rice. And unlike white rice, black rice is rich in anthocyanins, which are powerful antioxidants. Anthocyanins are also found in fruits and vegetables and give them their rich colors and antioxidant properties.
So while research has proven that putting foods in black packages implies that what’s inside is more elegant and special, we now know the truth – it's what’s inside that matters!
September 15 to October 15, 2007 is National Hispanic Heritage Month. Schools, organizations and cities around the country will focus their attention on the contributions of people of Hispanic heritage to the history of the United States. Hispanics bring together family and food better than just about any other ethnic group!
In Latino culture, tradition, family and the enjoyment of food are strongly intertwined. Family connections are strong, and are reinforced through frequent celebrations and social gatherings. Ranging from birthdays and baptisms to quinceaneras, graduations and holidays, good food is an essential element of the festivities. It is through the preparation of traditional Hispanic meals made from scratch, the use of spices and fresh ingredients and the act of cooking, that traditions are passed from one generation to the other.
One of the most interesting of the Hispanic celebrations is “The Day of the Dead” (Día de los Difuntos or Día de los Muertos in Spanish) which is typically celebrated on November 1st and 2nd. While the name of this holiday may seem morbid on the surface, it’s anything but! The celebration is all about honoring the lives of those who are deceased, and celebrating the continuation of their next stage of life.
There are many “Day of the Dead” celebrations throughout the US, some communities with a larger Hispanic population have created memorable events, like the All Souls’ Procession which now numbers almost 1,000 people parading through downtown Tucson. The best sources to find out what celebrations are taking place in your community can be found at Mexican and Spanish restaurants (or just Google the name of your city and “Day of the Dead”). It’s one of those celebrations that I for one have embraced and enjoy each year, and have borrowed and made part of my own culture.
With each new generation of immigrants to the United States come traditions and celebrations that renew the excitement and freedom of living in this country for us all.
Perhaps it's because I don’t know enough about them, but the concept has just never made it into my regular cooking routine. For thousands of years, cultures around the world have incorporated edible flowers into rituals and revelries, and those gourmets who have long cherished their addition to special dishes intrigue me.
So I wanted to find out more.
By latest count there are almost 100 different flowers to choose from, including the well-known rose, tulip, pansy, violet and squash blossoms, to the lesser-known pineapple guava.
Cathy Wilkinson Barash is a life-long organic gardener and the author of Edible Flowers From Garden To Palate which includes 287 recipes using 67 different flowers. Among her favorite tips: substituting chive blossoms for onion and garlic, and regularly attaching them to damp chopsticks to use as a “brush” while grilling chicken or meat. Another favorite combination is the marriage of tulips and tuna fish.
Although they are fairly easy to grow, edible flowers are not raised in large quantities because their shelf-life is short. And they tend to be expensive. Consumed both as a garnish and as an ingredient, the essence of edible flowers varies.
Daylilies, which bloom only for a day, are sweet and slightly crispy (though, Barash notes, occasionally spicy).
Dried daylily blossoms (available at Asian markets as “golden needles”) are traditionally used for thickening and flavoring Chinese hot and sour soup.
Orange, yellow or red nasturtium flowers, gorgeous in a mixed green salad, are somewhat peppery, and tend to cut the oiliness of smoked salmon in dishes like Salmon Nasturtium Pizza.
Hibiscus flowers, known for adding their red color to Red Zinger tea, lend a crisp, cranberry tang to the mix.
And the pale purple chive blossom, sold in huge stems, imparts all the flavor of onion and garlic to any savory dish.
So topline is that edible flowers do add color and flavor to a plate; but do remember that any purported health benefits are so far practically impossible to measure because of the tiny amounts consumed.
Am I converted? Not yet – but I’ll still be tasting!
