Eating Organic and cooking Green.
May 16, 2007
I’ve posted a few times about loving my trips to the grocery store. It feels great to be buying organic and healthy food and green products and that you’re doing your part for the environment and keeping your body healthy. However, buying the right food is only part of it in terms of eating healthy; a lot depends on how and on what you cook it. There was an article on Yahoo News last week that talked about various cooking surfaces and the hidden dangers. I’ve tried and tried, but I cannot find the link. So using the vast resources of the Internet, I found –>this great article about the subject. You can bet that all of our teflon pans are going to disappear quick! I’m even considering replacing our stainless steel. Although this particular article was somewhat approving of stainless steel, the article on Yahoo I referenced earlier was not so complimentary. The doctor that wrote that article expressed concern about the metal eventually leaching into your food even from stainless steel. Both articles highly recommend porcelain and cast iron cookware.
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Here’s a quick tidbit I picked up from Green Living by the E/The Environmental Magazine: Want to know if your buying something that’s been genetically engineered? Just check the bar code. If it’s been genetically engineered, the code will begin with an “8″. If it’s organic, it will begin with a “9″ and if it’s conventionally grown, it will begin with a “4″.
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Whole Foods is debuting its first ever –>online weekly cooking show! Here’s the release:
Whole Foods Debuts Weekly Online Cooking Show
MAY 11, 2007 — Natural and organic grocer Whole Foods Market has launched “Secret Ingredient,” its first-ever weekly online cooking show and resource for home cooks looking for helpful tips and easy recipe ideas, reports Progressive Grocer.
Shoppers can access a new episode of the video podcast every Monday on Whole Foods’ Web site, www.wholefoodsmarket.com/secretingredient, as well as on iTunes and YouTube.
“Secret Ingredient” highlights foods exclusively carried by Whole Foods or that meet the retailer’s strict quality standards. Featured items will include the world’s first nitrate-free prosciutto, award-winning aged Balsamic vinegar, fresh artisan-made goat cheese, and hand-selected Parmigiano Reggiano.
“We hope to deliver inspiration,” said “Secret Ingredient” host Scott Simons, who also works as Whole Foods’ associate marketing director for the Southwest region, in a statement. “Because we focus on only one ingredient per episode, viewers really get to know the featured item and take away practical cooking tips and recipes. Top that off with easy yet tasty meal solutions, and ‘Secret Ingredient’ is a home cook’s treasure.”
The inaugural episode spotlights antibiotic-free farm-raised catfish, which Simons uses to prepare Thai-inspired fish tacos.
The video podcast is filmed in high definition at Whole Foods stores and the retailer’s culinary centers across the United States. All episodes will be archived so consumers can view them anytime.
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Other Blogs
From Crank and Pedal, –>a great post about reducing your carbon footprint by riding your bike. Very appropriate post during Bike to Work week. Cycling is not only good exercise, but part of a green lifestyle.
Speaking of good exercise, came across –>this post about yoga in Jane’s Here’s to Life! blog. According to an article in Yoga Journal, yoga is a pretty complete form of exercise, building not only flexibility, but also strength, cardiovascular fitness and helping with reducing unwanted body weight. Pretty good endorsement for including yoga in your workout regimen.
That’s all I got today. Peace!
