Genetically Enhanced Salmon

I received an email about this topic yesterday and I thougth I'd share it with you:

We have 10 days before the FDA meets to discuss AquAdvantage Salmon (genetically modified) salmon. We want to deliver 10,000 signatures opposing the approval of this fish - will you please add your name to the petition today?

AquAdvantage salmon are genetically engineered to produce growth hormones year-round, creating a fish that the company claims grows at twice the normal rate.

Without conducting an Environmental Impact Assessment, the FDA has announced that it will potentially approve AquAdvantage salmon as the first genetically engineered (GE) animal intended for human consumption. They're counting on approving the GE salmon as a 'drug,' making it infinitely easier to pass through. The FDA is not even opening up for comments about its speedy approval of this new food, instead it's holding a short comment period about the LABELING of this salmon.

The health impact of eating genetically modified fish are entirely unknown. The FDA has NOT studied the long-term trials on the fish and with very little evidence, has deemed the fish 'safe to eat.' Even more alarming, the FDA has given very little evidence of these studies over to the public, excluding anything claimed by AquaBounty as "confidential business information."

Even if you personally choose not to risk your health by eating GE salmon, you still have a huge problem. Each year millions of farmed salmon escape from open-water net pens, throwing off entire ecosystems and economies as they dominate already fragile wild salmon habitats. Research published in the Proceedings of the National Academy of Sciences notes that a release of just 60 GE salmon into a wild population of 60,000 could lead to the extinction of the wild population in less than 40 fish generations.

We will deliver your comments IN PERSON to a meeting that the FDA is having about this issue on September 19th. That's only 10 days away! Can you please add your voice and say no to approving genetically engineered salmon?

We're down to 9 days now.  If you want to sign the petition against these modified fish, click here.

Eat Off the Floor

We've all been to a restaurant that was...how can I put this nicely...um....well, gross.  Dirty silverware, yucky bathrooms, maybe a bug or two running around.  No way you'd go back to that place, right?  How did they ever pass inspection?

Well, a new study has shown that most people's home kitchens probably would not pass a typical restaurant inspection.  Is your refrigerator at the correct temperature?  Do you store meats properly?  Is there pet hair near preparation areas?  Do you rinse off all vegetables and fruits? 

While most restaurants rate an A or B with these inspection criteria, most home kitchens would not do so well.  In fact, according to the survey, 14% would fail.

"I would say if they got below a C, I'm not sure I would like them to invite me to dinner," said Dr. Jonathan Fielding, director of the Los Angeles County Department of Public Health.

These results were compiled from an Internet survey, not actual home inspections.  So, because most of the respondents were probably people interested in food safety and related topics, the actual results are probably much more negative.  If you had a fridge that didn't work right and bugs running around your kitchen, would you want to complete this survey? 

Read more about the survey in this AP story.

 

It's Not the End

Today marks the "unofficial end of summer" as the local news programs are so fond of telling us.  Yes, we're in September now and the nights are getting cooler, the kids are going back to school and the baseball pennant races are heating up.

But for those of you who have enjoyed all the wonderful fresh produce our area has provided throughout the summer, don't despair.  There's plenty more still available.

Most farmers' markets are still going strong through at least the end of September with lots of great stuff for the taking--tomatoes, peppers, eggplant, greens, squash, watermelon.  Not to mention those crops that come in during the cooler months--broccoli, Brussels sprouts, butternut squash, a variety of root vegetables, pumpkins and so much more.

So don't let the "end" of summer get you down.  Keep on enjoying the fruits of our local farmers' labors and eat well for weeks to come!

Have a safe and fun Labor Day!

The Zoo

I just realized that I never put any pics of our trip to the Philly Zoo a couple of weeks ago.  As you know, Jake is animal crazy, so we became members of the zoo last year.  It's worth it even if you go just 2-3 times a year. 

There are a number of baby animals there that we wanted to see.  We saw some of them--we missed the kangaroo joey and the baby orangutan wasn't out when we were there.  The highlight, though, was the baby giraffe.  Very cute and only about 6 feet tall.  You can go on line and vote for what to name it.  It made me think that the baby giraffe is much more tender than the adult animal.  Here's a recipe for giraffe steak (you can substitute zebra or antelope if you can't find giraffe).

On a completely different subject, I have 2 more farmers' market appearances for the season--tomorrow at Plumseadville Grange FM (9-noon) and next Saturday at the Indian Valley FM (8:30-12:30).  Sorry, I won't be making any giraffe.  Hope to see you there!

The "Best"

Jake and I went out to dinner the other night.  He wanted to go to Wendy's.  I tried to convince him to go somewhere else--Duck Deli, Luberto's--somewhere with decent food.  Well, guess who's choice won?  Yes, that Baconator was delicious.

We don't go to fast food restaurants very often.  Probably once every couple of months.  It's usually when we're traveling somewhere and we need something really fast.  Or as a special "treat" for Jake--it's the toy in the kids' meal that's the real treat. 

But for many, fast food is a way of life.  (As a personal chef, it's my goal to make this way of life disappear--heating up one of my meals is quicker, more nutritious and a heck of a lot tastier.)  A friend of mine, who shall remain nameless (and mindless) once uttered the words: "McDonald's?  Oh, man, I LOVE their food!"  I seriously don't think I've ever heard anyone speak about fast food with such passion and exuberance.  He's lovin' it.

Zagat's, the well-respected travel raters, have recently put out their survey on chain restaurants--both fast food and full service.  The best fast food burger?  Five Guys Burgers & Fries (I've never been there, although I have heard that their burgers are good.).  The best fast food fries?  McDonald's. 

The restaurants are grouped as Large Chains (up to 5000 US locations) and Mega Chains (more than 5000 US locations).  Overall, here are the fast food winners:

Best Food: In-and-Out Burger (large) & Wendy's (mega--our fast food of choice)

Best Facilities: Panera Bread (large) & McDonald's (mega)

Best Service: Chick-fil-A (large) & Subway (mega)

Check out more of the survey here.

Feeling a Little Fruity

Even though we're in the last day of August--and are heading into fall--fruit still abounds.  Melons are a little harder to come across these days (I found some nice ones at Bolton's Farm Market in Silverdale--as well as some of the most delicious blackberries I've ever had).  Peaches are still available for a while and, of course, local pears and apples are starting to grace our markets.

On Sunday, I did an appetizer party and 3 of the dishes I did were using fruit.  I thought I'd put the recipes out here so you can try them before fresh fruit isn't available.  They're incredibly easy and even more incredibly tasty.

Melon with Prosciutto (or Parmigiano-Reggiano) and Balsamic Reduction

INGREDIENTS
1 medium cantaloupe, seeded and cut into bite-sized chunks
8-10 slices of Prosciutto de Parma
Parmigiano-Reggiano cheese, grated
½ cup balsamic vinegar
2 tablespoons fresh mint, minced

• Heat vinegar in a small saucepan over medium-high heat until reduced to a syrupy consistency. Set aside to cool slightly.
• Meanwhile, wrap melon chunks in pieces of prosciutto torn by hand. For non-meat eaters, grate cheese over melon chunks.
• Using a spoon, drizzle balsamic reduction over melon to taste. Garnish with mint.


Pears and Gorgonzola

INGREDIENTS
Pears, sliced to desired size
Gorgonzola cheese
Fresh thyme leaves, slightly chopped
Ground black pepper

• Preheat oven to 350.
• Place pear slices on sheet pan and top each with a small portion of the cheese.
• Place pan in oven until cheese just starts to melt—only a few minutes.
• Move pears to serving platter and garnish with thyme and pepper.


Grilled Peaches with Bourbon Honey

INGREDIENTS
6 peaches (ripe, but not too soft), halved & pitted
Vegetable oil
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
¼ cup honey
¼ cup bourbon

• Brush the cut side of the peaches with veg oil. Season with nutmeg and pepper. Set aside.
• In a small saucepan over low heat, warm the honey and bourbon, stirring to blend.
• Grill peaches, 3-4 minutes, cut side down. Turn, baste with honey/bourbon mixtures and grill, skin side down, for another 5 minutes or just until soft on the outside.
• To serve, cut in wedges or cubes. Or keep halves intact and serve with a scoop of good ice cream on top. Also makes a great accompaniment to grilled fish or meat.

This Place is Crapitto!

Here's an article chronicling the "worst restaurant" names in the country.  I don't know all of them are that terrible--just a little strange and unfortunate.  My favorite: Crapitto's Cuccina Italiana in Houston.  Even if it is a family name, do you really want to have a restaurant called "Crapitto's"? 

Do you know of any other restaurants with lousy names?  Hooters comes to mind--although it makes sense.  There's a billboard in Rehoboth Beach for Hooters with the requisite busty gals on it and a big notice that "Kids eat free on Tuesdays!".  Just kind of cracks me up.