FacebookRssYouTubeXPinterest

Food

Eating on the Wild Side

We have been breeding the nutrition out of our food for a long time. Corn in the super market is ultra sweet. Most of our food is ultra sweet. This is why we have a nation of 80% pre diabetics or diabetics. We have taken the phytonutrients out of our food. Some foods in the store have 10 to twenty times more nutrients then others. Purple, red blue or black foods have a lot of nutrients. Red berries, blueberries, purple carrots, purple potatoes are better for us have and are rich in anthocyanins. Anthocyanins, can help control and get rid of a lot of our modern diseases. The artichoke is one of the most nutritious foods in the supermarket. It is very rich in antioxidants. The shallot is one of most nutritious foods. Garlic is a potent cancer fighting vegetables. You need to crush the garlic or chop it and let it set for ten minutes so the two ingredients can combine to make allicin, a potent cancer fighting compound. Tomatoes become much richer in lycopene the longer you cook it. You should eat three to four servings from the cabbage (horseradish, or kale) family a week. They can reduce cancer significantly. There are a lot of great tips about eating nutritiously in this book Eating on the Wild Side by Jo Robinson. Carrots were originally, purple, red or sometimes yellow. Four hundred years ago a red carrot was crossed with a yellow carrot to come up with orange carrots. We now know the original purple carrots have sixteen times more nutrients then the orange carrots in the store. Purple carrots can be found in a seed catalog now. Baby carrots - the orange ones were made to save the big orange carrots leftovers. The outer skin of the carrot is the most nutritious, don't peel your carrots. The carrot is less nutritious towards the center of the carrot. Food vendors concessionaires should take a look at this book. Every year there is a wealth of new "foods" at the county and state fairs. It also seems like there is a race to develop good tasting nutrition less foods to sell. Here is a challenge to you food vendors. Can you make a good tasting food that is high in nutrition? The public is becoming more and more aware of nutrition. Listen to this podcast on Science Friday from the author of Eating on the Wild Side nEating on the Wild Side, author Jo Robinson reveals how [...]

By |2017-07-03T01:32:21+00:00February 9th, 2014|Fair Food, Food, Fruit|0 Comments
Read More

Garlic: History and Uses

"Shallots are for babies, onions are for men, but garlic is for heroes!" With a history of human use of over 7,000 years, garlic is an herb that grows in Asia, Africa and Europe, used for mainly food flavoring purposes. In Syria, Egypt garlic has been a medicine that is known to cure many diseases like cough, fever and other infections for a thousand years. Garlic comes in many shapes and sizes each with its own unique characteristics and taste. The various types of garlic include Red Garlic of Nubia, Wild Garlic, meadow Garlic and Crow Garlic of North America, and Field Garlic of Britain. One of the most famous garlics is the Elephant Garlic and not to forgot the Pearl garlic or Single Clove Garlic or China. “My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches - with the possible exception of ice cream and pie.” - Angelo Pellegrini In the kitchen, garlic is of utmost importance. It is the key to a delicious dish that everyone can enjoy. Ever heard of a pizza made without garlic? Or a pasta being made so marvelous without the addition of garlic? Well, there is your answer. Clearly no dish can become exquisite without the addition of garlic. And don’t take my word on it. You’ll meet a number of great cooks who will tell you the exact same thing if you were to ask around. No one can deny the unique taste the simple addition of garlic bring in any dish. Garlic cloves have a spicy flavor to themselves that make any dish they are being added to, superb in taste. They can be added with oil or simply added as a spice in meat breads. Either way there is little to nothing you can to without the addition of garlic to make your food taste absolutely great. Just a little bit of addition of garlic can increase the standard of your dish to a great degree. "Oh, that miracle clove! Not only does garlic taste good, it cures baldness and tennis elbow, too." - Laurie Burrows Garlic not only provides culinary uses but also medical provisions. Scientific researches show that garlic can heal athlete's foot, baldness, tennis elbow, fever, cough, and other small infections without the need of any kind of strict medical attention. A 2012 meta-analysis of randomized, double-blind, placebo-controlled trials looking at the effects of garlic on serum lipid profiles, found garlic was superior to placebo in reducing [...]

By |2017-07-03T02:45:26+00:00January 22nd, 2014|Food, Garlic, Medicinal|0 Comments
Read More

The latest on Corn

Are you aware of the latest research on the "vegetable" corn. If you are not you should be. There is a wealth of information out there telling how bad corn has become for you. Today's mass produced corn little resembles the original plant it came from. Today's corn is full of pesticides, is nutritionally bankrupt and genetically modified. I am sure this article will not make me a lot of friends around the farmers. We all need to wake up - we are killing the human race. I am going to list a few articles, these are well worth reading. 1) This is from NaturalNews.com - Comparison of GMO and non-GMO corn - the real statistics will astound you! "Genetically modified organisms are an open invitation to disease, cancer, and infertility." 2. Here is a article by the New York Times Breeding the Nutrition our of Our Food, from May 2013. People in prior generations "Did not live nearly as long as we do, but growing evidence suggests that they were much less likely to die from degenerative diseases, even the minority who lived 70 years and more. The primary cause of death for most adults, according to anthropologists, was injury and infections." NOTICE: NOT - cancer, cardiovascular disease, diabetes and dementia!!! 3. Here is an article about what exactly you should be eating and why you should not be eating corn and why its killing you. "Why Corn is Killing YOU! by Sarah Stanley. Now I am not as drastic at my diet as the last lady above in the last article. However, I want to point ou that I went for dinner last night at a friends house with my friend's 90 year old mother in attendance. She has dementia. What did her son feed her? A potato salad with Miracle Whip, and pickles and a soy burger with not real soy (if you are going to eat soy - look for a label that says whole soy bean in it, the stripped down stuff soy is high in estrogen). She had a bottled tea high in sugar and artificial bread. In other words no nutrition and a dinner high in corn fructose syrup. It was very sad. It was sadder because I am sure that within a few weeks time I could "cure" her dementia. We have given up the development of nutrition for money!! for profit, and for a few of our population and its time we fight back.

By |2016-10-23T11:34:32+00:00June 25th, 2013|Corn, Food|0 Comments
Read More

About Chickens

Domesticated chickens have been around a long long time. They are thought to have come from China originally around 5300 BC from the wild Red Jungle Fowl. This has been confirmed by DNA analysis. A millennia of domestication has altered the species. Domesticated chickens appear in Pakistan about 2500 BC. Domesticated chickens appeared in Chile in the Americas around 1350 AD - which was long before the Spanish were there. It is believed they came from the Polynesian Islands about 3300 years ago. Many archaeologists believe that chickens were first domesticated not for eating but for cock fighting. Cockfighting was legal in Louisiana (the last state to ban it ) until 2008. Chickens were and still are a sacred animal in some cultures. Chickens accompanied Roman soldiers into battle and watched - a good apatite of the chicken insured a victorious battle was at hand. If the chickens did not eat then the Romans were sure to lose the battle. Chickens now of course are bred to be sold to us in the supermarket. Today chickens have increased body weight and increased large egg production. They are also about 25% fat. These are "broilers" - breeds that are plump and meaty. Today there has been arsenic found in chicken feed and a lot of today's domesticated chickens have a high degree of bacterial contamination according to Men's Health magazine. People today eat these chickens. Another problem is the cooking of the chicken itself. Many food establishments simply do not cook the chicken well enough. A pink color of the cooked chicken is bad - except, if it is smoked chicken and then that is okay. Yes, you can get food poisoning from under cooked or raw chicken from a bacteria called "Salmonella, Campylobacter or Staphylococcus aureus" - this can be fatalSalmonella typhi bacteria, can be passed from human handler to human handler and causes typhoid fever. Campylobacter can cause temporary paralysis. I have wanted to provide a little history here of the domesticated chicken. Eating red meat has more perils - but eating chicken has perils also. What we eat is each of our own individual decisions and what has been passed down to us. Many believe that eating chicken is not necessary and bad is for you, and unhealthy. The statement " if it had a mama and a papa " you should not be eating it has meaning to many. Chicken and turkey is served at a lot of the county and state fairs and [...]

By |2016-10-23T11:34:35+00:00March 4th, 2013|Chicken, Concessions, Food|0 Comments
Read More

Mystery of the Colorado Wholesale Food License

Mystery of the Colorado Wholesale Food License I sell Peanut Brittle Candy as a side business. Seems like a simple enough idea. Right? My peanut brittle is wonderful and the product cooks at 300 degrees. Now, to sell a product like this to stores in Colorado you need a Wholesale Food License and a Sales Tax License and a Business License. Having a wholesale food license gives you the right to sell to businesses across the country. It will also give you the right to do events in different states with just the wholesale license. We have made it difficult to get all this. The process is quite hard. First, in Colorado your product has to be made in a registered wholesale food manufacturing and/or storage facility. and it has to be approved by the Colorado Department of Public Health and Environment. So how does the average person, with no experience find such a facility? The first thing is to find a local business that has a registered kitchen with the Colorado Department of Public Health. Then talk to the owner and explain to them what you want to do and make some kind of deal to give them a cut of your income. This actually is the easiest part of the whole thing. The easiest way to get started with this process is just to call the Division of Environmental Health and Sustainability at 303-692-3620. They are very helpful and will tell you what to do. They cannot help you with sales tax however. More steps on Colorado Wholesale Food License: apply for wholesale sales tax license Doing Events as a vendor in the State of Colorado Colorado Wholesale Food License I hate to say this, it depends on the county. Some counties will take your wholesale license and need nothing else. Other counties have a mound of paperwork for you to jump through. Call the public health department of the county in which you want to do the event. Sometimes getting to the right department can be tricky, you need to be persistent and tell them exactly what you want to do. To Get a Single Special Event License (Colorado) -- For a temporary location other than your regular business location and valid for one event only where there are three or more vendors. This is a two-year license which is free to all standard sales tax license holders. To apply for this use the Special Event Application (DR 0589) form or use [...]

By |2024-02-29T08:40:59+00:00September 19th, 2012|Colorado Wholesale License, Concessions, Peanut, Peanut Brittle, Vendors|2 Comments
Read More

It’s all about Food and the term GMO

Do you know what the term GMO stands for? Try genetically engineered foods (GMO foods that are genetically modified organisms, foods made in the lab). Some people have never heard this term. If you go to a grocery store on any given weekend... look at the shoppers. Most are pudgy and look sickly. These days a lot more of our children suffer from chronic disease than ever before. Why is that? We are eating "fake" food. People in general suffer more from inflammatory disease, diabetes, and allergies. I have read studies that have been done on housecats - four generational studies. It takes four generations of the domestic cat - not being fed processed food, BEFORE, their allergies disappear. What has become of us? Instead of using the foods we have been God-given and trying to make them more abundant and grow them, we have decided to take shortcuts. It comes down of course to money. Business needs money and if there is a shortcut to be had to get some they are going to take it. County and State Fairs are about farming and agriculture and it seems to me they ought not to be supporting foods that are genetically made and produced in a lab. As such anyone who runs a farm or county or state fair should be very concerned about this. There is a new film coming out called "Genetic Roulette Gambling with Our Lives". It is based on interviews with physicians, veterinarians, farmers, scientists, and consumers. It has been produced by a non-profit group called, the Institute for Responsible Technology. I believe the general public is getting more aware. I also believe we can feed ourselves with organic food that is GMO-free. Humans after all are supposed to be intelligent. Are we? Can we not find a way to grow food say in high-rise buildings? Like, real food? If you have any interest in this subject I would like you to leave a comment. Learn more: It's all about Food and the term GMO

By |2024-02-26T04:59:10+00:00September 3rd, 2012|Food|0 Comments
Read More

Chili is great all year long

Chili is generally an easy meal to make and, fun for some reason.  Maybe the reason is that there are so many types and varieties. Chili  Chicken recipe One of my best remembrances is of running chili cook-offs in Arizona about 15 years ago. Chili is a big thing in Arizona. I would run a chili cook-off with a craft show. Then, of course, I would get to taste all the chili.  Arizonians like their chili hot and spicy and many is the night I would wake up with a stomach.  However, the remembrance of the taste of the chili - was terrific - it was all worth the effort and the nighttime pain. Generally, chili is made with ground beef - and the variations are endless, depending on the spice mixture you use. Here is, a Chili  Chicken recipe with  White Beans. 1 lb. chicken tenders or boneless skinless breasts, cut into bite-sized pieces (pre-cooked) 1 cup of chopped onion 1 can Great Northern Beans (use organic) 1 can of black beans (use organic) 1 can Mexican-style stewed tomatoes, with juice 2 tbsp chili powder - You can of course experiment with any spice combinations you want to try, just like the professional chili cooks would do. Cook this in a crock pot for at least 4 hours, longer is better as the spices settle in.   There are other ways to make chili - like a gazillion ways. Talking healthy, chili - you might use turkey instead of beef. I found a recipe that uses 1/2 can of organic puree pumpkin. Pumpkin is loaded in antioxidants and vitamins A, C, and E and goes well with tomato sauce. You probably could add it to just about any chili recipe. Time passes and as we age we find we cannot eat what we did when we were younger. Hence, sadly (in some ways) I have become a vegetarian. Not to worry... there are a ton of tasty spicy vegetarian chili recipes also. One of my favorites and one I use all the time is this recipe. Vegetarian Black Bean Chili 1 can of tomato bits 16oz - (give or take) 1 can of tomato sauce 2 cans of black beans drained (organic) 1 tablespoon of oregano 1 tablespoon cilantro 1 tablespoon of chili powder 1 1/2 cups organic vegetable broth 1 onion 1 green pepper 1 can of organic 16 oz corn (drained) fresh cilantro some chives - first sautee the green pepper, garlic cloves, and [...]

By |2024-02-29T08:51:27+00:00August 2nd, 2012|Chili, Concessions, Food, Vendors|0 Comments
Read More

Removing the Silks from the Corn Cob

Every once in a while I get neat stuff in my inbox at Countyfairgrounds.net - this is just an email someone sent me and It's kind of neat. You all may have seen this already. Neat idea. I have microwaved corn since a friend taught me years ago but I didn't know about cutting off the end--great tip. I do 2 cobs on high for 8 minutes turning halfway through. *How to Prepare Fresh Corn on the Cob Without Those Pesky Corn Silks... * *This is neat.* ***Removing the silks? This is the neatest trick I have seen in some time. I’m going to have to try it out and see if this works.** If it does what he demonstrates, it's the slickest thing since the invention of Grandma's washing machine! * Watch the Video

By |2024-02-29T11:46:59+00:00June 10th, 2012|Food|0 Comments
Read More
Go to Top