T's Tips & Travels

Tea-rrific

I am sitting here very early with the babies drinking the most delicious cup of tea I have had in a while. My darlings decided 5:00 am was the waking time for the day.  They don't seem to care that Mommy only gets 3-4 hours of sleep a night.

The tea is called Cafe Latte.  It contains a blend of black teas, cocoa beans, coffee beans and natural flavors.  When I opened the package I was blown away by the aromas that greeted me.  At first I was greeted by intense coffee.  The next whiff brings out the chocolate from the cocoa beans.  Finally, the two fragrances combine for a delightful treat for the senses. 

The blend of teas is wonderfully subtle while the addition of the cocoa beans adds a smooth chocolate finish.  Blended with warm, frothy milk I can almost pretend that I am drinking a cup of coffee.  I think this will be a good transition from the life sustaining coffee I have been drinking the last few sleepless months.   

A couple of nights ago, we tried the Chocolate Mint Rooibos tea from the same maker.  Wonderful!  I am not generally one for flavored teas or even rooibos tea for that matter.  I tend to be a bit of a purist with food...something that baffles my darling wife on occasion because she likes complicated flavors.  In any event, this tea was equally sinful and delicious.  You would be hard pressed to find a more satisfying and completely guilt-free chocolaty drink.

The maker is Tea Guys from Hatfield, MA.  For any tea lover this company is a must try.  Luckily, the River Valley Market in North Hampton, MA will be carrying their line. 

Keep Chocolate a True Food!

Is chocolate a vegetable? Is a cocoa bean the same as a soybean?

We don’t think so. But the food industry seems to think that chocolate lovers won’t object if the chocolates that they buy are made with vegetable oils (like soy oil) and milk by-products instead of real cocoa butter and real milk.

Under current FDA rules, any product sold as “chocolate” must be made with cocoa butter and (for milk chocolate) whole milk powder. If producers substitute inferior ingredients, such as vegetable oil in place of some cocoa butter, the product cannot be labeled “chocolate.” Instead, it must be sold as “chocolate-flavored” or with some other prominent, qualifying statement to alert consumers that the product is not true chocolate.

But now, a group of food industry associations, led by the Grocery Manufacturers Association/Food Products Association (GMA/FPA) has petitioned the FDA to change this rule, and to allow manufacturers to falsely label products as “chocolate” even if they use non-chocolate oils or milk by-products in their products.

FDA is considering this change even though it can serve only one purpose: to promote profits for makers of cheap, inferior fake-chocolate products. If this change is adopted, producers of real chocolates will face an enormous and unfair disadvantage, since their true chocolate will cost more to produce but will be sold alongside the now-undetectable fakes. Of course, consumers will also suffer, since finding true chocolate will become difficult and they will often be misled into buying the foul, pasty-tasting, imitation product.

Take Action Today! Stand up for True Food and truth in chocolate! FDA has a public comment period on the industry request until this Wednesday April 25 - send your letter to FDA today!

A Short History of Chocolate: How Lucky We Are

Chocolate is a staple in many cultures.  It might surprise you to know that chocolate has not always been sweet.  The first culture to discover the wonders of chocolate were the ancient Mayans over 2,600 years ago according to the earliest recorded history.  They consumed chocolate, as we now know it, in the form of a spicy drink.

Mayans grew cacao trees in their own backyards and prepared it by grinding dried and fermented cacao beans, mixing them with spices and water to make a thick beverage.  As with today, chocolate was used to celebrate every type of religious and social functions. 

As the Aztec culture became more powerful in Mesoamerica in the 1200’s their interest in cacao beans grew.  They were not able to grow cacao trees in the more arid climate they inhabited and came to depend on the Mayans for its production.  Chocolate quickly became essential to the Aztec culture.  It represented a means of currency in the Aztec economy and was secured in much the same way we now store money in our banking system.

In the early days of chocolate consumption, it was available to all echelons of the Mayan population.  It was not until it became more popular in other cultures less capable of producing cacao for their own consumption that chocolate became coveted.

The Spanish Conquistadors were the next culture after the Aztecs to discover the wonder of chocolate.  They were not as enamored with the spicy drink but the addition of sugar and sweeteners to the drink made it more palatable to their refined taste.  Spain reserved the sweet treat for their aristocracy and religious leaders for 100 years before other countries on the European continent became aware of the delicacy.

Just because chocolate became more widespread in Europe did not necessarily make it more readily available.  In France, it was illegal to consume chocolate if you were not a member of the aristocracy.  Britain opened chocolate rooms much like what we know as coffee houses today.  Membership was restricted to men and later to those able to pay the admittance fee.

As the popularity of chocolate grew, in time so did the production systems. The Industrial Revolution introduced inventions that made chocolate more affordable.  In 1828, a Dutch chemist created a machine to grind cacao beans and remove the cocoa butter to make what we know today as cocoa powder.  Daniel Peter and Henri Nestle added cream to chocolate in 1875 to first introduce us to milk chocolate.

For America, a great boon occurred in 1893 when Milton S. Hershey discovered a chocolate processing machine at the World’s Columbian Exposition in Chicago.  He went on to create a planned community in Pennsylvania that produces the most widely know source of chocolate in the United States.

Most cultures enjoy eating chocolate, however a few have never found a taste for it.  In Asia, one bar of chocolate is consumed for every 1,000 bars consumed in Britain.  Although the Ivory Coast in Africa is one of the leading producers of cacao beans more than 85% of the crops grown there are exported to the Netherlands for distribution to the rest of the world.

Today we still use chocolate to celebrate and share our love and affection with each other.  On this Valentine’s Day, let us remember how fortunate we are to have this treat as we indulge in its sweetness.

Share some chocolate with the one you love!

Cloning Food

What will they come up with next?  First, they use waste water and chemicals to grow our food in.  They deplete the soil of nutrients and tell us we need to eat supplements to get our vitamins and minerals.  Don't even get me started on Olestra, Splenda, Saccharin and Equal.  They change the genetic coding of foods to increase their crop size and call it safe.  They subject our meat to radiation to "keep it safe" and won't tell us what meat they are radiating.

Now they are cloning animals and want to introduce them into our food supply, potentially without labeling.  Ethical issues aside, this is madness.  What happened to the days of growing whole food by natural, organic means and selling it to local stores.

Call me crazy but how many ways can the food industry denature food and hope to keep people healthy?  Isn't it enough that many countries won't accept exports of our food supply because of genetically modified organisms (GMOs)?

I seriously question the motives of the FDA as they continually introduce foods made in chemical laboratories into our food chain.  Whose welfare are they looking out for?  The public they are claiming to protect or the big business they are working for.

The solution: Know  your farmer.  Go to your local food cooperative and ask they who they get their meat and produce from.  Educate yourself about where your food is coming from.  Eat local and organic to support your efforts at a healthy long life.

After you are doing that, contact the FDA and tell them what you think.

Link to the FDA's comment site is:

FDA Docket Comments

Written comments may be sent to:
Division of Dockets Management (HFA-305)
Food and Drug Administration
5630 Fishers Lane, Rm 1061
Rockville, MD 20852

Comments must be received by April 2, 2007 and should include the docket number 2003N-0573.

Butternut Squash

Squash has been native to the Americas for more than 5000 years.  Squash is generally categorized as “summer” squash and “winter” squash.  “Summer” squash is available during late summer and fall.  It is more delicate with a thinner skin and shorter shelf life.  “Winter” squash on the other hand comes into the market during autumn into early winter.  The term winter squash is used despite its earlier availability because it keeps well stored in a cool dry environment and will last for 3-4 months into winter.

Butternut squash is a relative new kid on the block.  It first came on the farmer’s market scene in New England around 1944. Popular for its sweet, creamy texture it is perfect for baking, roasting, soups, custards, and pies. 

Butternut squash is shaped like a vase and makes a beautiful presentation for any food shopper.  The thick pale skin belies the rich orange flesh hidden inside.  When shopping for a butternut squash look for one with few blemishes on the skin and is quite heavy for its size.  Butternut squash generally weighs between 2-5 pounds.

The versatility of any squash is enhanced by its ease of preparation.  The rind on most squash is difficult to peel, therefore it is easier to cook the squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before cooking.

Before cooking cut the squash in half.  Make sure the squash is stable on the cutting board and using a well sharpened knife grasp the squash firmly and slice through to the center. Remove the knife and turn the squash around to cut the other side.  The squash should split easily as you get toward the end of this process. Remove the seeds with a spoon and discard.

Baking a squash (this will work with any summer or winter squash):  In a greased baking dish, place both halves of the squash with the flesh side down.  Add 1/4 to 1/2 cup of water to prevent burning.  Bake in a 350-degree oven 45 minutes. The squash will be done when you can easily insert a fork into the flesh.

Boil or steaming:  Slice the squash into quarters or rings.  Put in a steamer basket or pot with 1-inch of water on the bottom of the pan for 25 minutes or until tender.

Season your squash with allspice, anise seed, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric or just a bit of butter and sprinkle of salt if you can’t get enough of that sweet richness.  It can be used as a substitute for any squash or potato in a recipe to add more sweet flavor.

Cooking together

This week I had one of the best cooking classes in my history of teaching people to cook.  It even broke some personal records.  It was the largest class I have taught at the Zen Center and included the youngest student, Mark, who is 10.  Mark was a wonderful help and made a killer vegan cornbread.  Moist, delicious and a perfect compliment to the Black Bean Soup. 

Everyone had a great time.  There were so many wonderful conversations happening all around the room.  There is nothing better than a kitchen full of people making food for a crowd.

We even brainstormed ideas for future classes.  I am going to work on a Cooking with Kids class for the Fall.  I was also given the idea for a healthy breakfast cooking class.

The residents at the Zen Center joined us for dinner.  The group was so big we had to bring in a larger table.  It was fantastic.

All in all it was a raging success.  I LOVE my work!

If you would like more information on my classes, check out the Seeds of Life website.

Peace, Theresa

Fair Trade Day

Yesterday, through a series of unplanned events, I wound up spending time volunteering at my local food Co-op, Syracuse Real Food Cooperative.  It was Fair Trade Day to promote equity in international trade.  Products certified Fair Trade generally come from thousands of miles away but Fair Trade reminds us how interconnected we all are. 

Being a food cooperative, the products showcased included items such as chocolate, coffee, tea, sugar and bananas.  Other fair trade items include clothing, jewelry, textiles, and ornamental wares. 

Most people never think about where their food comes from.  In the US we are accustomed to having foods available year round and from all over the world without wondering how foods coming from South America or Africa, for example, can be so affordable.

Products Certified Fair Trade foster humane working conditions and living wages in trade with  economically disadvantaged communities.  Ensuring sustainable trading policies with other countries helps all of us.  As a priviledged society it is our responsibility to help those living in all communities to improve their conditions. Then we all benefit.  Look for the Fair Trade label next time you are shopping for food.

A local tea house, Roji Tea Lounge, was present to sample their delicious teas.   I rarely go out for tea because making a good cup of tea is not an art that people are familiar with.  I spent some time talking with Tomomi while she was sampling her Earl Grey.  She is one of the owners and an incredibly sweet woman.  She served me one of the best cups of tea I have ever had outside of my own kitchen.

What a wonderful day.  I was able to spend time at my favorite store talking with great people who are extremely knowledgeable about food. I also had the chance to talk with several customers about food, where it comes from and how we relate to it.  Of course any conversation about food is a good one.

If you have never checked out your local food co-op, I highly recommend you look in your community for one.  It is rare to go into a business where they address you by name and are genuinely happy to see you.  I love the homey feel and knowing that, as a member-owner, I am invested in their success as much as they are vested in making my shopping experience the best it can be. 

Our co-op is small with a huge heart and everyone feels it when they enter the doors.

Spring is Here...The Ramps are in!

I love spring!  After a long winter of rich, comfort foods, spring is heralded by the presence of tender greens in my favorite local food co-op. 

Ramps, also known as Wild Leeks, are delicate greens related to the onion and garlic family.  Ramps have two to three broad green leaves connected to a white bulb with a purple shoot.  They provide a pungent, aromatic flavor likened to a cross between an onion and strong garlic. 

Thinly sliced they can be used to spice up a fresh salad.  Last night I sauteed them with a bit of olive oil and then added some leftover green tea with flowers, covered and simmered for a delicious treat.  Paired with some grouper baked with lemon and white wine, it was a perfect meal. 

Ramps (Allium Tricoccum) are also well known for their medicinal properties.  Considered a spring tonic, they help to strengthen the immune system by cleansing the body and fighting off spring colds and flu.  They are loaded with Vitamins A & C as well as a whole host of minerals.  Studies show ramps have similar cholesterol-reducing effects as garlic and other members of the Alliaceae family.

Very delicate in nature, be sure to use Ramps fairly soon after bringing them home or you may miss a wonderful opportunity. 

I would love to hear about your adventures with Ramps.  Let me know if you try them and what you think. 

Next I will be on the lookout for Fiddlehead Ferns.  That is a culinary delight worth enduring the long, cold days of winter in Central New York for.  For more information on how to use spring's freshest vegetables, check out my website for information on my cooking classes.