Our thoughts and prayers go out to all those affected by the devastating tornado that struck Oklahoma yesterday. Recovering from this tragedy will not be fast or easy, but it will happen. As one sign of hope, consider this before and after image of the Piermont Community Garden in New York (one of KGI’s Sow It Forward grantees) which was all but washed away last fall by Hurricane Sandy and which now thrives again. We’re rooting for you, Oklahomans, to do the same!
Here’s some great news from the Positive Energetics Foundation of Hawaii, one of our Sow It Forward grantees. They’re using their grant to grow a bountiful garden which supplies the local WIC program on the north shore of Oahu with vibrant, fresh veggies. Keep up the good work!
The White House chefs have been leading school groups on educational tours through First Lady Michelle Obama’s Kitchen Garden on the South Lawn since 2010, but these are now cancelled along with all other White House tours, East Wing spokesman Hannah August told Obama Foodorama. The White House on Tuesday announced that due to staffing reductions from the $85 billion spending cuts known as the ‘sequester,’ public tours of the historic mansion will be cancelled beginning this Saturday, March 9 and continuing indefinitely. Source: Obama Foodorama
I’m relatively young and in good health, but not too young to start thinking about my edible garden bucket list. What food gardens in the US or abroad would like to see if time and money were no object? The gardens pictured here are some of the famous ones, but maybe there are some lesser-known ones that should be considered for their inspirational power. Sound off in the comment section below or here: http://kgi.org/blog/roger-doiron/10-kitchen-gardens-visit-you-die
Today marks my return to the world of no-knead bread-making after a year-long hiatus. This loaf just came out of the oven and will soon be co-starring with potato leek soup for lunch. Lately, I’ve been making sandwich loaves and flatbreads and forgot just how gorgeous these crusty, no-knead beauties can be. You can find the recipe here. I upped the flour to 4 cups, water to 2 1/6 cups, and yeast to a teaspoon. If you do make some bread of your own, let me know how it went. It’s a great thing to know how to do.
The New York Times Magazine is running an important feature article this weekend entitled “The Extraordinary Science of Addictive Junk Food.”
What’s important about it is that it’s not just about foods traditionally considered junk foods like candy and fluorescent orange snacks, but foods that historically have been considered healthy and nutritious like yogurt and tomato sauces that have been re-engineered to make them less healthy and more addictive.
“Many of the Prego sauces — whether cheesy, chunky or light — have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half-cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar, as much as two-plus Oreo cookies. It also delivers one-third of the sodium recommended for a majority of American adults for an entire day.”
Under his leadership, General Mills had overtaken not just the cereal aisle but other sections of the grocery store. The company’s Yoplait brand had transformed traditional unsweetened breakfast yogurt into a veritable dessert. It now had twice as much sugar per serving as General Mills’ marshmallow cereal Lucky Charms. And yet, because of yogurt’s well-tended image as a wholesome snack, sales of Yoplait were soaring, with annual revenue topping $500 million.
Please spread the word about this article. The more people who know what they’re really eating and the manipulative tactics that are being used, the better our chances are of directing them towards healthier options.