There's been much ado lately about buying and eating "green," and deservedly so. Consuming fresher, locally grown, chemical-free foods is good for both you and the environment, not to mention it tastes so much better.
So why aren't more people doing it? Like many things, it all comes down to the almighty dollar. The public's perception is that local ingredients cost more, and it's true that prices of organic produce at the supermarket tend to top their chemically enhanced brethren - although less so lately with rising gas prices affecting food transportation as well.
But new findings from The Splendid Table's "Locavore Nation," a one-year qualitative research study on eating sustainably, finds that buying locally grown, organic foods is, in most cases, less expensive than conventional groceries. More than 85 percent of those participating in the ongoing study report spending less or the same in the long run by eating sustainably.
Only 15 individuals were screened and chosen to participate in the study (from an original pool of thousands nationwide) so they could be more carefully monitored to ensure accuracy. Their criteria was that an average of 80 percent of all food they consumed had to be purchased or obtained from organic local/regional sources within 500 miles of their homes.
Contributing to the savings, one notable result was that most said they drove less or the same than when they followed a more "conventional diet" due to better planning, fewer visits to the store, and walking or biking instead of driving. (Ongoing challenges include the variety of foods available in late winter/early spring and a general lack of regional fruits.) Another added benefit is that most say they now enjoy cooking more and are becoming more creative in the kitchen as a result of eating locally.
"Locavore Nation" participants represent a geographic and demographic mix of consumers nationwide - and the group includes one of our own. Autumn Long of Wallace, W.Va., is among those who are taking part in the study and writing about their experiences on The Splendid Table Web site at www.splendidtable.org.
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Since we're on the subject of being all healthy and stuff - and summer cookout season is in full swing - it's probably time for the annual safe-grilling warning. We all know food tastes a little better when it's been lightly charred on the grill, but have also been repeatedly told that grilling produces chemicals that have been linked to several types of cancer.
That I've heard before, but here's something I didn't realize. It's not so much those tale-tell black grill marks we should be worried about, but the smoke itself. There are two risk factors to keep in mind, cautions the Dana-Farber Cancer Institute.
First, research has shown that high-heat grilling can convert proteins in red meat, pork, poultry, and fish into heterocyclic amines (HCAs), which have been linked to a number of cancers.
Another cancer-causing agent called polycyclic aromatic hydrocarbons (PAHs) is found in the smoke. PAHs form when fat and juices from meats being grilled drip onto the heat source. As the smoke rises it can stick to the surface of the meat.
"The main cancer-causing compound that occurs in grilling comes from the smoke," warns Stephanie Meyers, a nutritionist with Dana-Farber. "So you want to reduce the exposure to that smoke."
How? Here are a few simple tips I culled from the group's recent manifesto.
Prep the Meat
- Choose lean cuts, instead of high-fat varieties such as ribs and sausage, and trim all excess fat and skin.
- When using marinades, thinner is better.
Thicker marinades have a tendency to "char," possibly increasing exposure to evil-doing compounds. Also look for marinades that contain vinegar or lemon, which actually create a protective barrier around the meat.
There's been much ado lately about buying and eating "green," and deservedly so. Consuming fresher, locally grown, chemical-free foods is good for both you and the environment, not to mention it tastes so much better.
So why aren't more people doing it? Like many things, it all comes down to the almighty dollar. The public's perception is that local ingredients cost more, and it's true that prices of organic produce at the supermarket tend to top their chemically enhanced brethren - although less so lately with rising gas prices affecting food transportation as well.
But new findings from The Splendid Table's "Locavore Nation," a one-year qualitative research study on eating sustainably, finds that buying locally grown, organic foods is, in most cases, less expensive than conventional groceries. More than 85 percent of those participating in the ongoing study report spending less or the same in the long run by eating sustainably.
Only 15 individuals were screened and chosen to participate in the study (from an original pool of thousands nationwide) so they could be more carefully monitored to ensure accuracy. Their criteria was that an average of 80 percent of all food they consumed had to be purchased or obtained from organic local/regional sources within 500 miles of their homes.
Contributing to the savings, one notable result was that most said they drove less or the same than when they followed a more "conventional diet" due to better planning, fewer visits to the store, and walking or biking instead of driving. (Ongoing challenges include the variety of foods available in late winter/early spring and a general lack of regional fruits.) Another added benefit is that most say they now enjoy cooking more and are becoming more creative in the kitchen as a result of eating locally.
"Locavore Nation" participants represent a geographic and demographic mix of consumers nationwide - and the group includes one of our own. Autumn Long of Wallace, W.Va., is among those who are taking part in the study and writing about their experiences on The Splendid Table Web site at www.splendidtable.org.
- - -
Since we're on the subject of being all healthy and stuff - and summer cookout season is in full swing - it's probably time for the annual safe-grilling warning. We all know food tastes a little better when it's been lightly charred on the grill, but have also been repeatedly told that grilling produces chemicals that have been linked to several types of cancer.
That I've heard before, but here's something I didn't realize. It's not so much those tale-tell black grill marks we should be worried about, but the smoke itself. There are two risk factors to keep in mind, cautions the Dana-Farber Cancer Institute.
First, research has shown that high-heat grilling can convert proteins in red meat, pork, poultry, and fish into heterocyclic amines (HCAs), which have been linked to a number of cancers.
Another cancer-causing agent called polycyclic aromatic hydrocarbons (PAHs) is found in the smoke. PAHs form when fat and juices from meats being grilled drip onto the heat source. As the smoke rises it can stick to the surface of the meat.
"The main cancer-causing compound that occurs in grilling comes from the smoke," warns Stephanie Meyers, a nutritionist with Dana-Farber. "So you want to reduce the exposure to that smoke."
How? Here are a few simple tips I culled from the group's recent manifesto.
Prep the Meat
- Choose lean cuts, instead of high-fat varieties such as ribs and sausage, and trim all excess fat and skin.
- When using marinades, thinner is better.
Thicker marinades have a tendency to "char," possibly increasing exposure to evil-doing compounds. Also look for marinades that contain vinegar or lemon, which actually create a protective barrier around the meat.
Limit Time
- Always thaw meat first, which helps reduce cooking time and smoke exposure.
- You can also partially cook meat and fish in a microwave for 60 to 90 seconds on high before grilling, which also reduces cooking time. (They suggest you discard any juices to help avoid flare-ups, but the foodie in me can't bear to make such sacrilegious words my own.)
Grilling Techniques
- Flip burgers often, about once every minute.
- Place food at least six inches from heat source.
- Create a barrier to prevent juices from spilling and producing harmful smoke. Try lining the grill with aluminum foil poked with holes for ventilation, or cooking on cedar planks. (Soak those planks first or you'll likely get more smoke than you bargained for!)
Choose Wisely
- Again, lean meats create less dripping and smoke, while smaller cuts also cook more quickly.
- Load up on the veggies. Grilled veggies do rock, but do not contain the protein that forms harmful HCAs.
But to avoid total doom and gloom, Meyers advises us all to keep things in perspective. If you follow these few simple tips, the risk of developing cancer from grilled food is very low.
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OK, now back to some good news. July is both National Peach and National Ice Cream Month, and here's a great way to celebrate both.
While looking for summery and kid-friendly (read: impressively or, perhaps, unnaturally colored) ice cream for a recent children's birthday party, I snagged a carton that won raves from kids and adults alike.
Check out Edy's Limited Edition Summer Peach Pie flavor, featuring peach ice cream swirled with chunks of crunchy pie crust. Pretty tasty stuff.
Contact writer Steven Keith at dailymailfood...@aol.com or 348-1721.
