FreeRangeClub.com

Short Takes1 150x150 Healthy Food Activists Join Forces  To Bring Their Claims And Concerns To Washington, D.C.December, 2014— Wellness Warrior Deborah Székely braved icy weather as she dragged her luggage through the Washington, D.C. slush to attend the meetings of Building Power: From Kitchen Tables to Capitol Hill.

As one of its grant-makers, Deborah participated in the organization’s inaugural policy briefing, sponsored by Sustainable Agriculture & Food Systems Funders and consisting of a number of grassroots groups gathered to support the healthy food movement by joining forces to help implement and enforce government policies that promote good nutrition and food safety through chemical-free growing practices.

In addition to its policy briefing, the event included a presentation of the 11-minute “Youth Food Revolution” trailer (produced and directed by Emmy®-winning filmmaker Ron Rudaitis); the joining of family farmers and rangers into a unified opposition against business activities that endanger the environment; and an organized effort to effectively use the participants’ power to move the dial away from obesity- and illness-causing junk food to healthier fare.

Delighted by the turnout and participants’ passion, Deborah Székely concludes her report with characteristic down to earth conclusion: “Healthy fresh food is one of the biggest movements of our day. We’re all Wellness Warriors in this fight to know that what we eat is organic, sustainable and just plain good for us.”Screen shot 2014 12 13 at 8.02.57 PM 150x150 Healthy Food Activists Join Forces  To Bring Their Claims And Concerns To Washington, D.C.

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P1010614 300x225 Red Cabbage Sweet & Sour Side DishRed Cabbage is a cruciferous vegetable, related to other cabbage species, cauliflower, broccoli and other antioxidants known to be powerful anti-cancer protectors, which are also packed with immune-boosting nutrients.

This versatile dish is equally delicious when served hot as a side dish with meat, fowl, fish or vegetarian main courses; or cold as a flavoring addition to green and chopped crudité salads, as well as a condiment accompanying any combination of delicacies found in cold buffets (such as herring, humus, avocado, hardboiled eggs, smoked tofu, tabouli, fish-, pasta-, quinoa- or lentil salads, etc.).

The Sweet & Sour Red Cabbage dish prepared as in the recipe below, not only stays fresh in the refrigerator for 12 or more days, but it actually acquires richer flavors as it marinates in the sauce created by the herbs, spices, apple cider vinegar & other ingredients. The dish can also be kept frozen for 4-6 months without losing any of its flavor or body. We do advise, however, that it be frozen in batches small enough to allow defrosting just the right number of portions that will be entirely consumed at the next meal. (In short, it is best not to refrigerate leftovers that have been defrosted.)

Enjoy.

 Ingredients—Best to use all organic ingredients

= 1 medium size red cabbage

= ½ medium size red (or yellow) onion

= 1/3 cup of olive oil

= 4–5 cloves of fresh garlic

= 4–5 fresh basil leaves—or 1 tablespoon of dry basil
= 1 tablespoon dry parsley

= between 1/8–1/4 teaspoon thyme (to taste or preference)

= 1 teaspoon Worcestershire sauce

= 1 pinch of Cayenne pepper (to taste or preference)

= between 1/8–1/4 teaspoon ginger powder

= ¼ teaspoon sweet red paprika

= ¼ teaspoon powdered Turmeric

= ½ cup vegetable broth

= ½ cup apple cider vinegar

= 1 tablespoon honey

= Salt—optional

Easy Step-by-Step Prep & Cooking

  • Peel off outer leaves & discard
  • Cut red cabbage into quarters
  • Cleaning: Fill big bowl with clean, cold water & add 3 good squirts of liquid Castile soap (buy & use the Eucalyptus-infused kind); immerse cabbage, pulling its leaves apart & washing it as thoroughly as possible. Pour cabbage & soapy water into big colander; rinse away soap; wash & rinse bowl well & fill it with clean cold water; pour rinsed cabbage into it to rinse some more; wash & rinse colander & pour the cabbage into it, rinsing the cabbage thoroughly with the spray feature of your kitchen faucet. Let the cabbage drip for now
  • Prepare the ingredients before you start cooking & place them in separate bowls:
    1. Shake excess water off the cabbage & chop it into easily edible strips & bits & return them to colander
    2. Peel and chop the onion & set aside in a bowl
    3. Peel & chop the garlic cloves & set aside in a saucer
    4. Mix herbs & spices in a small soup bowl
    5. In a measuring cup, mix the apple cider vinegar with a little hot or warm water and the honey until the latter dissolves & blends with the liquid. Set aside.
  • Pour olive oil into large (soup) pot & turn the stove burner to LOW.
  • Add the copped onion & sauté while mixing it frequently
  • When the onion becomes glassy, add the chopped garlic & sauté for 5 more seconds. Keep mixing to avoid burning the onion and garlic—if necessary, turn heat down even more or take pot off burner for a few seconds to avoid overheating the olive oil to the point of bubbling or smoking.
  • Add sliced or chopped red cabbage & keep mixing to avoid burning or sticking to the pot
  • Mix the dry herbs & spices in a saucer & spread them as evenly as possible over the cabbage. Add the 1-teaspoon Worcestershire sauce, mix & cover. Let it cook for 2 minutes, then add the vegetable broth—or water, if preferred—mix well, cover & let it simmer for 15 minutes, adding water as needed. Taste cabbage for ‘done’-ness from time to time—don’t overcook; when ready, it should be somewhat crunchy or al dente. Make sure the burner is on LOW & keep an eye on the dish so it doesn’t burn.
  • Add the apple cider vinegar & honey, integrating them into the dish by mixing well for 2-3 minutes. Turn off heat, move pot to a cool burner & let it stand for 5-10 minutes to let the dish deepen its flavors.

 

By Catharine Kaufman (a.k.a. The Kitchen Shrink)

Cheers to the power of small things! To autumn’s jewel-like cranberries that pack as much super-food punch in their ruby-red spheres as do blueberries and their other Lilliputian relatives that yield their bounty in spring and summer.

Screen shot 2014 11 10 at 12.34.43 PM 300x215 Cranberries—Mighty Little Healing Powerhouse Displays of the tart little berries among the fall produce on supermarket shelves always transport me back to my childhood in Canada, where our family would go cranberry picking in the Muskoka bog* every year. My initiation came when, expecting sweetness the first time I bit into one of the tempting crimson fruit, the mouth-puckering shock made me forget my manners and spat it out.

Since then, of course, I’ve become enamored of cranberries, which are among the few fruits native to North America and one of the signature foods enriching yet another indigenous fall product of the continent: Thanksgiving. Needless to say, I’m delighted that canning, freezing and other preserving technologies now allow us to enjoy this versatile berry year-round—which I take advantage of by preparing relishes, jellied desserts and condiments whenever the spirit inspires me. A big aficionado of dried cranberries, I knead them into the dough of my baked goods, sprinkle them liberally onto salads and use them to kick up the flavor of soups, stews and other dishes.

(*Thanks to their built-in air pockets, cranberries are bouncy on solid surfaces and float when grown and harvested in water—a method now preferred to cultivating them in bogs and marshes. Not only is harvesting water-grown cranberries easier, but the fruit also benefits from being exposed to more sunlight, which deepens its red color and increases its nutrient content.)

The Mighty Cranberry (a.k.a. Bog Berry) Health Protector

Long before the Pilgrims landed at Plymouth Rock, Native Americans were familiar with the healing and nutritional qualities of cranberries—which they pulped into an antibacterial poultice for the treatment of arrow wounds and other injuries; or mashed and mixed with deer meat to make pemmican, a staple dish that helped tribes survive the long, cold winters.Screen shot 2014 11 10 at 12.33.53 PM 300x268 Cranberries—Mighty Little Healing Powerhouse

Low in calories but rich in fiber, the cranberry is nature’s protector of the cardiovascular and digestive systems and, thanks to its abundant Vitamin A content, of our eyesight. Its stress-lowering B- vitamins, immune system boosting Vitamin C and its Vitamin K content, which regulates blood viscosity and composition, also distinguish cranberries for their medicinal value. Added to the latter are their considerable store of fortifying minerals, such as manganese, phosphorus and copper; as well as powerful antioxidants—the most popular among them, proanthocyanidins, prevent and, in most cases. help cure urinary tract infections, due to their anti-adhesive properties that keep bacteria from glomming onto urinary tract linings. Most UTIs can be cleared up without antibiotics, by merely drinking a daily shot or two of unsweetened cranberry juice as early as possible from the onset of symptoms, until about 36 hours after they have subsided. Also abundant in cranberries’ arsenal of phytonutrients are anti-inflammatory components, which help protect the mouth and gums, warding off periodontal disease; protect the colon and stomach by preventing ulcers, and the cardiovascular system by lowering blood pressure and keeping “bad” cholesterol in check, while boosting the ratio of ‘good’ cholesterol. Equally important are the results of studies showing that cranberries are effective anti-cancer warriors in the fight against breast, colon, lung and prostate cancers.

Although, unlike pharmaceuticals, cranberries have no known side effects, they do come with a couple of warnings:

  1. People susceptible to kidney stones should limit their intake to small amounts on rare occasions, since the calcium in their body tends to bind with some elements found in the fruit and form the hard (calcified) clusters which cause that painful condition.
  2. Like most acidic fruits, cranberry can also pit tooth enamel—a problem easily avoided by rinsing the mouth as soon as possible after consuming it and by using a straw when drinking its juice.

How to Pick Winners

Screen shot 2014 11 10 at 12.31.49 PM Cranberries—Mighty Little Healing PowerhouseWhen shopping for cranberries, select firm and smooth (not shriveled), bright scarlet globules, without brown spots or other blemishes. Vacuum-packed cranberries can keep in their original package in the fridge for up to two weeks and in the freezer for one year. But if you buy loose cranberries by the pound, just pinch off any leftover stems and wash the fruit—first in a bowl of cold water with a few squirts of liquid Dr. Bronner’s Castile soap (preferably the ‘Eucalyptus’-infused kind), then rinse the berries thoroughly, also in cold water, until they are soap-free squeaky. Let them drip or pat dry, seal them in zip-lock freezer bags and freeze, so they’ll be ready to use when you are, at a later date or, if you prefer, to prepare them then and there, fresh, crushed raw or cooked.

Let’s Get Saucy

A traditional holiday table feels naked without cranberry relish, jelly or sauce accompanying the turkey, chicken or even vegan tofu turkey (Tofurky®). So why not expand your cranberry horizons year-round by adding this decorative eye candy, its zip and antioxidant oomph to several courses prepared for any meals? Go crazy. Include fresh or dried cranberries in biscottis, scones, corn breads, cobblers, granola, English Trifle, French Clafoutis, rice pudding and flan. Or use the tart and fruity bits to dial up the flavors of brisket, baked chicken, lamb roasts, stuffings, quinoa and bulgur wheat taboulis, pilafs, green salads, seafood bouillabaisse and grilled or sautéed wild-caught salmon and other fish.

A Cranberry Walks Into a Bar…

Screen shot 2014 11 10 at 12.35.34 PM 200x300 Cranberries—Mighty Little Healing PowerhouseThe cocktail crowd could whet their whistle with a Cranberry Vodka Punch, Cran-Martini, Cosmopolitan and Margarita. Meanwhile, eccentric oenophiles may risk their sensitive palates by tasting wines coaxed from this, as well as from a combination of other berries—which can also be served as chilled punch or, fizzed up with club soda for an ersatz bubbly.

Cranberry Pedigree

Native Americans called it ibimi, their word for bitter berry, until immigrant German and Dutch settlers renamed it cranberry because of its blossom’s resemblance to the crane bird’s neck and head. Obviously, the more appetizing moniker stuck.

Food historians believe that cranberries were served at the first Thanksgiving feast that brought natives and Pilgrims together in Plymouth. But it seems that the real American love affair with cranberry sauce began in earnest much later, in 1912, when the product was first marketed as a companion to meat and fowl dishes. Today the nation consumes more than 400 million pounds of variously sweetened version of the condiment each year—most of the 20 percent of which is gobbled up in jellied form during Thanksgiving week. In fact, cranberries are now a traditional fare, served at 94 percent of Thanksgiving dinner in the U.S. alone.

(I’ll spare you the Canadian statistics, although since 1957, my native country has been celebrating Thanksgiving on a different date from my adopted one—the second Monday of October—giving me a perfect excuse to prolong the fun and improvise new holiday dishes with which to spoil my family.)

Refreshing Raw Relish Recipe

Since cranberries are composed of nearly 90 percent water, I love to riff on the traditional sauce by preparing a raw, crunchy and refreshing relish that requires no cooking and, what’s more, it can be adapted to a second use by blending appropriate portions with mustard or mayonnaise and adding it as a condiment to leftover turkey sandwiches. Guaranteed to elevate them way above the accustomed (boring?) post-holiday treats.

Gobble, gobble…

1-pound fresh cranberries, washed, stems removed

2 oranges or mandarins, peeled and chopped

½ inch piece of fresh ginger, shredded

½ cup amber honey (adjust to taste)

1-teaspoon (or less) raw (dark brown) sugar

¼ teaspoon cinnamon powder

Zest of one lemon

In a food processor or blender, coarsely chop cranberries and oranges. Transfer to a glass bowl and blend in remaining ingredients. Refrigerate. It will keep well for 2 weeks.

Portions used as sandwich condiment should be used when prepared.

(For additional cranberry or other recipes, email us at dina@freerangeclub.com, or to The Kitchen Shrink directly at kitchenshrink@san.rr.com .)

 

 

 

 

30 Aug, 2014

Heirloom Tomato Soup

Posted by: Dina Eliash Robinson In: Soups (Hot & Cold)

P1010189 300x225 Heirloom Tomato Soup
(Best when all organic ingredients are used)

NOTE: Since this soup keeps well for at least two weeks in the refrigerator (in fact, its flavor actually improves with time) and lends variety to menus by being equally delicious both hot and cold, the recipe provides for approximately 8 -10 generous portions.
This soup can also be frozen—preferably in a glass container that is oven- and microwave-proof—and defrosted slowly in the refrigerator. It is best reheated in a stainless steel pot on stovetop, rather than in the microwave (where some of the ingredients might tend to curdle).
While this is a sodium-free recipe, salt can be added and quantities of the herbs and spices adjusted to taste.

Ingredients:

• 2- ½ lbs heirloom tomatoes of assorted colors, shapes and sizes (more tomatoes make for a denser soup);
• 1 small bunch of dark (‘dino’) kale (yielding 4-5 cups of leaves stripped off their spines);
• ¾ of a medium size red onion;
• 3 cloves of fresh garlic;
• 2 stalks of celery;
• ½ a small to medium fennel bulb with approximately ¼ cup of its thin stalks and dill ‘leaves’ (or ‘hair’) included;
• 1 cup vegetable broth;
• ½ cup fresh parsley (or 1+ tablespoon dry parsley);
• ½ cup fresh basil (or 1+ tablespoon dry basil);
• ½ teaspoon sweet red paprika;
• 1/3 teaspoon powdered Turmeric;
• a pinch of cayenne pepper to taste;
• ¼ teaspoon powdered ginger;
• 1 tablespoon Worcestershire sauce;
• 3 tablespoons extra virgin olive oil;
• ¼ cup apple cider vinegar;
• 1 tablespoon honey;
• 1 whole egg;
• ½ – ¾ cup plain goat yogurt;
• 8 – 10 cups of bottled spring water—to be added to as needed.

Directions:

(It’s best to chop and prepare all the ingredients before starting to cook, using separate bowls or other containers for each ingredient. Add ingredients in the order indicated below.)

= Cover bottom of big soup pot with olive oil;
= Chop and add onion and sauté on low heat until onion turns glassy;
= Chop, add and sauté garlic for 6-8 seconds;
= Chop, add and sauté heirloom tomatoes (skin-on to maximize Lycopene content);
= Strip kale leaves off their hard spines, shred by hand about 2-3 cups, add to above, mix well;
= Chop and add fennel ½ bulb, strip dill and chop with the thin stalks and add to above;
= Chop and add parsley if fresh—if not, add 1+ tablespoon dry parsley to spice mixture below;
= Chop and add basil leaves if fresh—if not, add 1+ tablespoon dry basil to spice mixture below;
= Add cup of vegetable broth;
= Add Worcestershire sauce;
= Turn heat down, cover pot & simmer;
= In a saucer, mix the spices (i.e. ½ teaspoon sweet red paprika, 1/3 teaspoon powdered Turmeric, a pinch of cayenne pepper to taste, ¼ teaspoon powdered ginger), and dry parsley and basil if used instead of fresh—add and mix well into ingredients in the pot;
= Keep mixing and simmering for 1 minute;
= Add spring water—less for a thick soup, more if you prefer thinner broth;
= Cover and simmer until hard ingredients have disintegrated (add water to replace whatever has cooked off or evaporated);
= In a cup, mix well the ¼ cup apple cider vinegar and 1 tablespoon honey until latter is absorbed in the vinegar and add to pot, mixing it in thoroughly;
= When ingredients have become soft, turn off cooktop, keep pot covered with tight-fitting lid until soup stopped simmering and has begun to cool down;
= Whip up the (whole) egg with the ½ – ¾ cup plain goat yogurt and drizzle slowly into soup to avoid curdling;
= Leave pot uncovered.

Soup is ready to eat. Refrigerate what is left—it will keep fresh and increasingly flavorful for 12 – 14 days.

Correspondence with Deborah Szekely regarding this Heirloom Tomato article

 Deborah Székely is the renowned founder of two world-class spas, The Golden Door in S.D. and Rancho La Puerta in Tecate, Mexico. This remarkable, Pilates- and Yoga-practicing nonagenarian continues to reinvent herself—this time as the publisher and contributing author of the Wellness Warrior (www.wellnesswarrior.org), a content-rich online Newsletter focused on Székely’s lifelong passion for living and creating environments for healthy lifestyles.

9/6/14

Subject: Organic heirloom tomato soup recipe

Dear Deborah,

We are enjoying your Wellness Warrior (www.Wellnesswarrior.org) newsletter and wanted to reciprocate by sending you the enclosed recipe, posted on our www.freerangeclub.com site, which I hope you will find as delicious and healthy, as our family and friends did when we served it at our latest dinner party.

Bon appetit,

Dina Eliash Robinson

Editor in chief

www.freerangeclub.com

===========   =======

10/13/14

Dear Dina,

Thank you for the delicious recipe.  I drooled reading it; it sounds great.  I have just returned from almost a month of travel.  Hence, the delay in responding.  The recipe is now in the hands of our cooking school chef.  I am sure she will be as impressed as I am.  I will ask her to make it up on a day that I am at the Ranch so I will be able to taste it.  My regret to my month of absense is that we missed the tomato season.  Have you tried it with canned or frozen tomatoes?  I have put the recipe in a file for Summer 2015.

All good wishes,

Deborah Székely

=============    =========

10/18/14

Dear Deborah,

Many thanks for your kind words about our heirloom tomato soup recipe.

In answer to your questions—and some you did not even ask:

(1) My research and interviews with two bio-chemists knowledgeable about the food and health connection, convinced me to never use canned tomatoes, mostly because of the interaction between the tomato’s acids and the leeching toxins from the metal cans.

(2) In fact, even acid-free canned foods need to be viewed with some suspicion (and eaten as rarely as possible), since the cans contain aluminum, which has been linked repeatedly over the last several years to Altzheimers and dementia by some brain researchers. As a firm believer in prevention (i.e. better safe than sorry), I have discarded all our aluminum pots, pans and cooking utensils years ago and replaced them with good quality stainless steel duplicates. What’s more, ever since I noticed a marked improvement in the flavors and after-taste-free quality of my cooked foods, I’ve been strongly recommending a general avoidance of cooking or eating in or with anything made of aluminum. As a bonus, I have found that stainless steel pots and pans hold up better (do not warp or discolor), are easier to clean and seem to be more pleasingly designed.

(3) Since San Diego is so close to Mexico and thus we have easy (“low carbon footprint” due to short distance transportation) access to various kinds of good quality, fresh, certified organic tomatoes year round at certain farmers’ markets, Jimbo’s supermarkets etc., I never had to freeze tomatoes.

(4) You did not ask this question, but since lots of other people bring it up, here is some useful information: It is important NOT to peel tomatoes because it is the skin that contains lots of its most nutritional component: Lycopene. It is sad to see so many fancy recipes in cookbooks requiring that tomatoes be peeled, and often even much of them wasted by discarding their (delicious, edible and nutritious) seeds.

Please feel free to include all or any of this information in your wonderful Newsletter—though we would appreciate your crediting FreeRangeClub.com for it.

I’ve been forwarding entire issues of, or the links to individual articles from your Newsletter to family, friends and acquaintances and hope that some of the positive responses will turn into subscriptions to Wellness Warrior.

Be well and prosper,

Dina

 

 

29 May, 2014

On The Road

Posted by: Dina Eliash Robinson In: Healthy Eating|Short Takes

Tasty, Portable Foods that Keep Travelers Alert and Energized  

By Dina Eliash Robinson

Short Takes1 150x150 On The Road
If you have ever wondered why we need rest and recovery after even the least active vacation, consider how mentally and emotionally disorienting  and physically disruptive it is to spend any time longer than a workday or weekend outing away from home and life’s routines.

Now multiply these by the stress levels endured by frequent travelers whose jobs demand that they hit the ground running at every stop and plunge  back into home-based work routines without a moment for R & R.

While most of us know the basic remedies to high-stress lives—such as establishing regular sleep-, eating and exercise schedules—few if any of us  follow them. At leas not consistently—especially when traveling across time zones or preparing for the next stop while in transit, which might not  always make such beneficial scheduling possible.

Good News: The following health-protective arsenal has been proven effective for even the most peripatetic globetrotters as boosters of stamina, mental alertness and physical wellbeing. We recommend:

  • Travel with portable, easy to snack-on and digest foods packed with toxin-free, high-octane nutrition. (***See recipe links below.)
  • Carry enough good quality water (in the appropriate size rubber-sheathed glass bottle depicted here) to last through the voyage or until youP1000669 150x150 On The Road      reach a source for buying more).
  • Set an example for those around you—even at the cost of making a fool of yourself—by using any available space on planes, trains, buses, etc. to stretch and exercise for 5-10 minutes, at least every half hour or longer. On road trips, stop the car at parks or other appropriate spots, whenever possible, get out and stretch, run in place and do other exercises that help blood circulation and prevent bloating.

Travel Food Recipes***: 

(Stick to organics to avoid toxic effects of GMO and pesticides when traveling. Pack slices of fresh or toasted bread, crackers, etc.)

k5144122 On The Road

•Fresh, raw vegetable salad with light vinaigrette dressing and crumpled goat Feta cheese in a separate container.

•Mixed Nuts (almonds, walnuts and other assorted nuts with dry currants—“trail mix”)

•Tabouli Quinoa Salad

•Ground Turkey (or Chicken) Breast Loaf,/a> (sliced cold for sandwich).

•Avocado—with mashed hardboiled egg, lemon and garlic powder; or your favorite guacamole.

•Salmon and Sardines Salad (i.e. Mock Tuna Salad).

•Sweet Potato and/or Yam Super-Snacks.

•Herbed and Spiced Oven-Baked Salmon

•Couscous For the Heart and Palate

•Egg Salad (crushed hardboiled eggs, chopped fresh or dry onion and garlic to taste, olive-oil-based mayonnaise, red paprika, dash of cayenne, chopped fresh or dry parsley and basil, lemon juice to taste.

•Super-Dark Chocolate Love Brownies.

•Mystery Chocolate Pudding.

•Vegan Apple and “Cheese” Strudel (low calorie dessert).

Happy Trails!

 

Catharine’s Book

Jolene loves junk food. She loves it so much she wears red licorice in her hair—and pink taffy underwear! The Munch Bunch calls her "The Junk Food Queen." Then, one night in her dreams, she meets a bunch of cool characters who take her on an incredible, edible journey into a world of juicy fruits, super salads and yummy smoothies.
Book acclaimed by The Diabetes Research Institute Foundation - which uses it in its fundraising drives.

Organics Controversy

FreeRangeClub Editor Corrects “Is It Organic?” Author’s Perception of Flaws in Organic Food Industry

Our Catharine “The Kitchen Shrink” Kaufman recently received the following comment from Mischa Popoff in Osoyoos BC Canada , under the heading of “The inside story of the organic industry.”

Mr. Popoff’s e-mail was forwarded to me for reply—mostly because researching all things pertaining to organic foods, from production to consumption, has been my task since FRC first hit the Web. Far from claiming expertise—the topic is too vast and changeable—I merely admit to passionate interest in factual information that leads to safe foods and healthy nutrition.

We decided to share this exchange to answer some questions and perhaps come up with new ones. Hope you won’t hesitate to chime—opinions, conclusions, different information are all welcome. Post your comments, corrections, critiques, messages and contributions to this discussion directly on this site or e-mail them to me at FreeRangeClub.

E-mail from Mr. Mischa Popoff to The Kitchen Shrink:

Dear Catharine,

To listen to some media outlets you’d think the multi-billion-dollar organic industry was infallible. I’m trusting you’ll be a bit more objective.

As you may already know, I worked for five years in the United States and Canada as an organic inspector. I believe fervently in the principles of organic farming but maintain that we have to prove those principles instead of operating on the politicized, bureaucratic honor system that’s been the organic industry’s mainstay for the last decade.

See remainder of Mr. Popoff's Email & Dina's Reply

Our International Friends

Bridging Two Continents
The Movable Festa Of Aroma Cucina

by Dina Eliash Robinson

Ciao Dina, Thanks so much for your interest in Aroma Cucina!. My wife, Jude, and I are honored to be part of the FreeRangeClub.com. Jeff

My discovery of the bi-continental Aroma Cucina while surfing the Internet for food sites and recipe ideas, turned out to be a case of mistaken identity—specifically, my mistake in thinking it was a restaurant. Not.

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Video Section

Mother’s Day Cooking Class By the Kitchen Shrink

Seeds at San Diego City College Wins Awards For It’s Urban Agriculture

Healthy Cookin with the Kitchen Shrink – Veggie Fried Rice

KIDS KORNERCOPIA VIDEOS

Catharine Kaufman, the Kitchen Shrink, appears in a series of five videos. In the first video she is seen interviewing Dr. Lisa Loegering, MD, a pediatrician, concerning children's eating habits. The other four videos take place in Catharine's kitchen, as she instructs her two daughters, and two of their friends, in the preparation of various dishes.

Children’s Eating Habits-Interview w/Pediatrician

Catharine and her Pizza Chefs

Making Baked Stuffed Apple

Fruit Sparklers and Feast

Make Your Own Salad

Jamie Oliver’s Food Revolution

English chef Jamie Oliver has come to the U.S. to start a revolution, to help save America's children from obesity and other food-related Illnesses. His successful efforts in the U.K. has resulted in improved school lunches in many communities there, as well as a total overhaul of the school dinner (lunch in the US) programs in that country. Following is a video of Jamie Oliver speaking before an audience at a TED conference.

A Video of Zoie (11) teaching us to make healthy sushi!

        Zoie (11 years old) is teaching us to make healthy sushi, with organic brown rice and organic avocado. Please click on healthy sushi to view the video.

Tender Greens Restaurant