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Updates on American Milk PDF Print E-mail
Written by Serena Weaver   
Friday, 06 March 2009

Dairy CowsThe 2009 Child Nutrition Reauthorization has received quite a bit of press lately.  Have you heard about its milk component, though?  A movement is underway to show Obama the importance of having organic and r-BGH-free milk as the only type available through the National School Lunch Program.  To show your support of this lobby group, consider getting involved or taking action by following the instructions on the link.
To learn more about the current status of America’s milk sources, also check out this article, detailing how the over-supply of conventional milk in this country has driven prices so low as to put a lot of dairy farms out of business.


-Serena

 

 

 

 
EPA Fails to Test Prevalent, Potentially Harmful Chemicals PDF Print E-mail
Written by Serena Weaver   
Friday, 06 March 2009

Over ten years ago, the Environmental Protection Agency publically stated its plan to test certain chemicals that were suspect of harming human health.  These substances were ones that were usually found, “…in the packaging, surfaces or contents of many products,” and ones that, “may cause long-term health effects, including cancers of the breast, brain and testicles; lowered sperm counts, early puberty and other reproductive system defects; diabetes; attention deficit disorder, asthma and autism.”  To this day, the EPA has yet to test these chemicals.  We can have hope in the fact that re-vamping this governmental agency is one of Obama’s priorities.


-Serena

 
Mood Enhancing Foods the Newest Emerging Market PDF Print E-mail
Written by Serena Weaver   
Thursday, 05 March 2009

Besides chocolate, have you heard of any foods that have been scientifically deemed as “mood enhancing?”  Well, not too long from now, you will.  New studies are emerging that claim this type of food to be the newest market venture of the food industry, as well as one that is gaining appreciation from an aging population in search of more function from what they eat.


-Serena

 
Vilsack Receptive to Sustainable Ag., Dairy Concerns PDF Print E-mail
Written by Serena Weaver   
Thursday, 05 March 2009

In spite of his industrial background—or perhaps, because of it—Vilsack is proving to be quite the proponent of sustainable ag.  Just last week, the Secretary of Agriculture met with Food Democracy Now! as its representatives formally explained the petition of 87,000 American signatures that the organization had collected.  The document outlined a collective wish for the twelve under secretary generals of Vilsack to be supportive of the same sustainable principles that Food Democracy Now! and hundreds, if not thousands, of other organizations across the country stand for.
Related to this receptiveness of Vilsack is his acceptance of a letter that was sent to him shortly after Obama’s inauguration.  In that period, a group of thirty-five senators had drafted a request for the Secretary to support the dairy industry.


-Serena

 
The Sweetest Thing: Cooking—and Baking—for Pleasure PDF Print E-mail
Written by Serena Weaver   
Wednesday, 04 March 2009
“God Bless the Cook: Remembering the Pleasure of Cooking” is the title of an article on Civil Eats that I just recently stumbled upon.  Its author explains how, after years of cooking for her family, she was beginning to feel like a “meal machine.”  She only began to re-feel the joys of providing for her family after a small breakthrough moment.

A personal breakthrough moment?  When my female friend and her new love interest baked these Linzer Macaroon Sandwiches (found on Epicurious) as the main event of their first date.  These raspberry-almond cookies are almost as sweet as that.
Macaroon Sandwiches

“1 2/3 cups blanched slivered almonds 
1 1/3 cups sugar
2 large egg whites
1 teaspoon almond extract
1/3 cup sliced almonds
1/2 cup raspberry preserves
2 tablespoons water
Powdered sugar

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Finely grind 1 2/3 cups slivered almonds and 1 1/3 cups sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).

Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1 1/4-inch-diameter round. Gently press a few sliced almonds into each cookie.

Bake cookies until light golden, about 18 minutes. Slide parchment with cookies onto racks; cool completely.

Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes.
Spoon 1/2 teaspoon raspberry preserves onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and preserves. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Cookies may soften slightly.) Sift powdered sugar over cookies.”

-Serena

 
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