Thứ Sáu, 20 tháng 5, 2016

COMPARISON SHOPPING AT FARMERS MARKETS AND RETAIL STORES


Prices for local food products are about the same at farmers markets – within a 10% price range – as at retail stores, and, for some foods, they are even less.  Local, certified organic products at farmers markets are almost alwayscompetitively priced with those at retail stores. These are just some of the findings from a recent project conducted in Vermont. Researchers compared the average prices of 55 products – such as produce, meat, poultry, and eggs – at 12 Vermont farmers markets and five retail stores.  They found that many items sold at farmers markets are similarly priced to those sold at traditional retail outlets.   For example:
  • Prices for organic produce at farmers markets is competitive with retail establishments 92% of the time, including: apples, broccoli, carrots, chard, kale, lettuce, raspberries, summer squash, tomatoes, and zucchini.
  • Produce identified as “local” at farmers markets is competitively priced with retail establishments 89% of the time, including: carrots, chard, garlic, lettuce, summer squash, tomatoes, and zucchini.
  • Local” meat at farmers markets is competitively priced with retail establishments 57% of the time, including: eggs, sirloin, and ham.


Source: USDA, 5/19/126, Comparison Shopping

Thứ Năm, 19 tháng 5, 2016

Guest Post Series: LOBIA SUVA BHAJI SUBZI (Sauteed Dill with Black-eyed peas) by Shobana Rao

 Hope you all found Ashwini Kamath's Piyava tambali very useful last week. This week my guest is another senior blogger whom I hold in high esteem. She is respected by all and much liked in the blogging community. She is very humble, helpful and resourceful. It is my pleasure to introduce to you Shobana Rao. She blogs @ Cooking with Shobana.Her blog has a plethora of recipes that are traditional Konkani as well as several fusion recipes. She resides in Bangalore, India.

 I am honored to have her write a guest post for me. Today, she has brought us Lobia Suva Subzi which is essentially a dish in which black-eyed peas have been cooked with Dill leaves and spices in a very flavorful manner. Do check her blog "Cooking with Shobana" for more healthy and delicious recipes.



This healthy dish of legume and greens is made as a Guest Post for my friend, Suchitra Kamath who has an interesting blog full of healthy recipes called,"Su's Healthy Living.

The main ingredients in this dish are Black Eyed Beans and Dill Leaves (called Lobia and Suva Bhaji in Hindi respectively). Dill leaves are called Shepu in Marathi/Konkani and Sabsigge Soppu in Kannada. You might be interested to know that Black Eyed Beans (also known as Black Eyed Peas) have many health benefits while Dill Leaves have a distinctive and special flavour all of their own.

You can enjoy this dish with rotis or as a side dish with the main meal.

Servings:

Ingredients:
  • Lobia ( Black Eyed Beans), 1 cup
  • Suva Bhaji ( Fresh Dill Leaves), chopped, 2 cups
  • Rai ( Mustard Seeds), 1/2 tsp
  • Jeera (Cumin Seeds), 1/2 tsp
  • Curry Leaves, a sprig
  • Green Chillies, slit, 3-4, or as per taste
  • Garlic Pods, finely chopped, 3
  • Large sized Onion, chopped, 1
  • Salt, to taste
  • Lemon juice, 2-3 tsp
  • Oil, 1 tbsp
Method:

Wash and soak the lobia overnight or for 8-10 hours

Next morning, pour out the excess water

In a pressure cooker, cook the soaked lobia in adequate water for 1-2 whistles or till done.Take care to see that the lobia does not get overcooked.Once the cooker has cooled remove the cooked lobia and keep it aside.

Heat oil in a thick-bottomed kadhai and when it gets hot add the mustard seeds.When they splutter, add the cumin seeds and when they sizzle add the curry leaves and saute for a few seconds.

Next add the slit green chillies, chopped garlic, and onion and saute till the onion becomes translucent and the garlic gives off a nice aroma.

Add the chopped dill leaves, cooked beans, salt to taste and mix well.

Cover and cook on medium flame till the dill leaves get done.

Finally add the lemon juice and mix well.

Transfer to a serving bowl.




Serve hot with rotis or rice.

Enjoy!!



I am bringing this delicious dish of Shobhana akka's to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#44! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters



Please do share your thoughts. Your opinion matters!

FARM STORAGE LOANS EXPANDED TO HELP FARMERS REACH LOCAL FOOD MARKETS


USDA’s Farm Service Agency (FSA) announced in April that their Farm Storage Facility Loan program can now help finance portable storage structures, portable equipment, and storage and handling trucks in addition to continuing its longstanding capacity to finance stationary crop and cold storage on-farm facilities. This expansion of the low-interest loan program will help FSA better serve fruit and vegetable farmers and others who need to get crops safely and efficiently to local farmers’ markets, schools, restaurants, food hubs, and retail stores.


The program also offers a new "microloan" option, which allows applicants seeking less than $50,000 to qualify for a reduced down payment of five percent and no requirement to provide three years of production history. Farms and ranches of all sizes are eligible. The microloan option is expected to be of particular benefit to smaller farms and ranches, and specialty crop producers who may not have access to commercial storage or on-farm storage after harvest. These producers can invest in equipment like conveyers, scales or refrigeration units and trucks that can store commodities before delivering them to markets.

The Heart and Soul of MACRA

Ms. Jeannie is a 65 years old woman, slightly overweight with mild hypertension that is perfectly controlled. Ms. Jeannie is the office manager at Dr. Abrams, the pediatrician down the hall, who’s been taking care of your kids since you moved here. Ms. Jeannie called earlier because her allergies are killing her today and she’s out of refills for her blood pressure meds anyway. After an uneventful 15 minutes, and a brief chat in the hallway, Ms. Jeannie pays her $15 copay and heads back to work. Medicare will pay you another $60 in a few weeks. On to Bob Burns who is here for his DOT physical and his BP is through the roof… again…

Somewhere in our nation’s capital, someone has decided that when you go about your day like this, you’re doing a lousy job, because you provide very little bang for the buck they pay you. Maybe Jeannie could have seen your nurse instead of wasting your time with trivial things. Maybe she could have just stayed at her desk in Dr. Abrams’ office and talked to your nurse over Skype or email. And why is it that you can’t get a grip on Bob’s blood pressure and make him take his meds and understand that driving a truck is not a form of exercise? You need to provide value, instead of just counting volumes and volumes of expensive visits that may or may not work. This is wasteful. You need to learn how to do better with less money.

This is the heart and soul of MACRA. This is what 962 pages of gibberish are trying to elucidate for those who have the time to read 962 pages of government regulations on a Wednesday morning. You can certainly try to set aside time to pore over the intricacies of how Medicare plans to not pay you the $60 it owes you for seeing Jeannie, but if you have twenty to forty hours to read, I’d suggest taking another shot at Ulysses which may be a more rewarding and less frustrating choice. In Medicare’s defense though, it’s not that they don’t want to pay you anything for seeing Jeannie. No, that would be dumb. The 962 pages of labyrinthine regulations are about $3 that Medicare may be withholding from or adding to your $60 remittance for similar visits with Ms. Jeannie in 2019.

There are plenty of good summaries of MACRA out there (here is a great one), so I’m not going to repeat any of that here, because frankly, it doesn’t really matter. First, the SGR formula which MACRA is supposedly replacing was never implemented. Chances are good that the furious mathematics at the fraying edges of medicine described in the latest notice of proposed rulemaking will suffer a similar fate. Second, even if Medicare spends the prerequisite billions of dollars to implement a national mechanism for withholding your $3, booking one more patient per day will completely neutralize any effects on your practice and your personal income. Alternatively, and particularly if you are “of a certain age” this may be a great opportunity to spruce up your golf game, as Dr. Halamka himself is suggesting.

The Doctor Whisperers

Have you ever trained your pooch to walk nicely on a leash, to sit and stay and rollover whenever you tell him to? If so, chances are that you used those little bits of liver treats to reward good behavior. You don’t reward your pup in training with huge T-bones because he will ignore you for the next hour or two as he enjoys his bone. For obedience training, you use cheap, tiny morsels over and over again, along with profuse words of encouragement, until Rover gets the idea, and then you replace the liver bits with a pat on the head, and then you just assume that the dog is conditioned to always do what you want him to do, without rewards. And that’s how Rover becomes a good dog. The $3 Medicare incentive is your liver bit. Using it repeatedly, every 15 minutes or so, all day every day, is how you will be trained to become a good doctor.

The people who run programs like the MACRA are not stupid. They know, and the math is pretty straightforward, that the $3 training morsels won’t make any difference in Medicare finances, but at the end of the day you will learn to always pay attention to the handlers and respond to nonverbal cues in a reliably consistent manner. For example, many EMRs today have special markings for data fields that must be captured for Meaningful Use or PQRS. Some are color coded, others are marked with little stars and practically all have lists of items that were “satisfied” or not. Those are equivalent to yanking Rover’s choke collar, quickly, gently and ever so slightly. Nobody wants to hurt their “best friend”. We train docs for their own good, because well trained, obedient dogs are happy dogs.

Unfortunately, not all dogs are created equal. Great Pyrenees for example were bred for centuries to work independently, mostly alone, mostly at night, to protect their sheep from big bad wolves. Having shared my home with a few great ones over the years, I can tell you that they find fetching sticks a rather uninteresting proposition. Buried deep in the bowels of the 962 pages is a cute little table forecasting whose chain will be yanked and who will be getting those $3 bits most of the time (page 676). As you would expect, 9 out of 10 solo docs and 7 in 10 docs practicing in groups of less than 10 will be penalized, while over 80% of those working in very large systems, or rather their employers, will get rewarded. The heart and soul of MACRA has no room for independent doctors. They either submit themselves to employment in the service of big corporations, or go their separate way.

Other People’s Money

A century ago, under similar circumstances as we are experiencing today, Louis D. Brandeis railed against the "curse of bigness", and particularly the bigness of bankers who used “other people’s money” to exert undue influence (control) over the nation’s economy solely for their personal benefit and with complete disregard for the welfare of the people. To be sure, Justice Brandeis, as Thomas Jefferson before him, was disgusted with big corporations and big government as much as he was appalled by big banks. Both before and after his Supreme Court appointment, Brandeis experienced significant success in his crusade against bigness, but a century of American politics as usual managed to destroy practically everything he achieved, and to add insult to injury, today it’s not just the big banks that get to play games with other people’s money.

The 962 pages (with more to come) of MACRA regulations are how big government is creating a set of financial instruments that nobody understands (including the authors) to affect 20% of the American economy, not to mention the lives of 300 million people, using other people’s money to benefit the bottom lines of big corporations and for the personal aggrandizement of political appointees. I may be wrong, but I believe Justice Brandeis would be irate at the mere thought that the Federal government is proposing to award 7.5 cents to medical doctors who are “registered for a minimum of 6 months as a volunteer for domestic or international humanitarian volunteer work”. Thomas Jefferson would probably observe that our tree of liberty is long overdue for some refreshments, but I digress.

From its inception, health care reform has been focused on diverting physicians’ attention from patient care, which comes naturally to most of them, to counting things supposedly representing patient care. First came counting scripts sent electronically to pharmacies, then came counting the number of times the mammogram box was checked, the number of times the Pacific Islander box was ticked, the number of times one glanced at this or that list, culminating with the number of dollars patients are costing the insurance company. The MACRA is just the next step in the succession of incremental steps designed to transition Medicare to a Medicount program.  The problem with this strategy is that you are counting other people’s money.

Every dime the Federal government spends on obedience training (or culling) for doctors, is our money. Every nickel Medicare is spending on managing the largest accounting exercise known to mankind, is our money. Every penny commercial insurers spend on adopting the Medicount method, is our money. We are the true risk bearers for this experimentation, and so far we are seeing nothing but downside. Public health expenditures are going up. Private insurance premiums are going way up. Out of pocket expenses are going up. Our life expectancy is going down. Suicide rates are up. Addiction rates are up. Mental distress levels in general are up. And yet we are all compelled by taxation laws to fund our own demise without honest representation, without informed consent and without any legal recourse.

Maybe not this summer, and maybe not this fall, but what do you think comes next?

POVERTY IS TOXIC TO CHILDREN’S BRAINS


Mounting evidence shows that children who grow up poor are more likely to be subjected to stresses like hunger and neglect that act like toxins and hijack the developing brain. In small doses, stress is normal, even helpful. But repeated exposures to adverse childhood experiences remake the architecture of a child’s developing brain, particularly in the prefrontal cortex, which is in charge of executive function and differentiating between good and bad, and the hippocampus, which handles memories and learning. Toxic stress can interact with other toxins like air pollution with consequences including cognitive deficits and emotional disorders, which in turn, help perpetuate disadvantage. There is evidence that children aren’t only affected by stress they experience directly, but by traumas experienced by their parents and grandparents. Some researchers have found evidence that these traumas are passed from parent to child.


Source: Mailman School of Public Health, 5/10/16, Toxic Stress

Unity Farm Journal - Third Week of May 2016

Wedding plans have occupied much of this week at Unity Farm, ensuring that my daughter’s marriage weekend has perfect logistics.    A wedding on a farm is more challenging than you think - how do you prevent flying guinea fowl from leaving “gifts” on the guests?   Should the pigs be moved to minimimze squealing during the ceremony?   How do you prevent chickens from eating the flowers?   We’ll be serving Unity Farm foods and beverages, accompanied by vegan/vegetarian catering.   The family begins arriving tonight.

This week, another goose,  Hermes, was born.    Our weather has been very unusual and we’ve had a series of nights with temperatures in the 30’s.    Hermes was wet and chilled while hatching and became hypothermic.   We warmed and dried him in the incubator then placed him in the brooder.     He was so weak that he could not stand/walk and had splayed legs 

We’ve treated splayed legs in guinea fowl before so we knew how to make a brace, keeping the femurs aligned so that the hip joints would not develop laxity.  It’s critical to intervene on the first day of life, otherwise the bird will never walk.  With the brace in place, fresh food/water, and physical therapy every few hours, Hermes gathered strength and today he is walking.   We’ll return him to the goose house today or tomorrow.    We named him Hermes because we knew he’d heal and become a swift runner through the barnyard.

The transition from winter crops to summer crops continues with tomatoes, peppers, eggplant now filling beds that held lettuce, spinach, kale, chard, and carrots.    We built a 16x16 foot raised squash bed outside the hoop house, which gives our kabocha (Japanese pumpkins) plenty of room to spread.    

Now that we have so much produce production, we’ve had to improve the efficiency of our harvest and packing operation.   We built a wash stand so that vegetables go from raised bed, to washing, to packaging, to farm stands in minutes.      On Sunday morning, before anyone in the wedding party is even awake, we’ll be delivering lettuce to Tilly and Salvy’s.

In between wedding planning and project work, Kathy has been hard at work on bee hives this week.    It’s the time of year when bees tend to expand their territory and she’s been called all over the Metrowest area to capture swarms.    Unity Farm is the temporary home to many new colonies this week since Kathy has been climbing ladders, cutting swarm covered branches and placing them in “nuc” boxes.     She’ll be creating more hives and spreading the bees among the many hive hosting locations she’s now managing.     We’ll likely end up with 25 hives by the end of the season.



I’m in Washington today, attempting to constrain healthcare IT regulatory zeal.    Tomorrow is a day off to finish all the wedding details.    Pictures to follow next week

Thứ Tư, 18 tháng 5, 2016

USDA Official: Reauthorize Child Nutrition Programs So They Benefit Children


Posted by Kevin Concannon, Undersecretary for Food, Nutrition and Consumer Services

It may seem like common sense for child nutrition programs to benefit children, but some see it differently today.

Nationwide, schools have made the lunchroom a healthy environment. In fact, in only the second school year of full implementation of the Healthy, Hunger-Free Kids Act (HHFKA), over 98 percent of schools participating are already meeting the healthier meal standards.  Students are eating more fruits and vegetables during the school day and more low-income children are eating nutritious breakfasts and lunches at school. And data show obesity rates for some children are leveling off. With all the success of HHFKA, now is not the time to intentionally go backwards on nutrition standards in healthier school meals and to block access to these meals for millions of children.

In January, the Senate Agriculture Committee unanimously took a bipartisan step toward reauthorizing critical child nutrition programs like school lunch and breakfast. Rather than diminish the progress we’ve already made, the Senate’s bill ensures these improvements to our children’s diets will continue.  The bipartisan Senate bill represents a compromise that allows us to stop rehashing old debates and secures a healthier future for our kids. It represents a win for children, parents, schools, and our country’s future.

In contrast, the House Education and Workforce Committee’s bill aims to weaken one of the most successful aspects of HHFKA. The Community Eligibility Provision (CEP), which allows high-poverty schools or districts to serve all students free meals without any burdensome paperwork, has been lauded for increasing student participation, reducing administrative burdens and costs on schools, cutting down on paperwork for busy parents, and improving program integrity. But the House bill would place new limitations on the number of schools in high-poverty areas that qualify for CEP, forcing many high-poverty schools to lose eligibility. This would cause school meal participation to fall dramatically, and schools would be forced to spend more time on paperwork and less time focusing on feeding kids. And some children who need free meals may slip through the cracks.

The House bill would also roll back the school meal nutrition standards and gut the Smart Snacks in School rule, which ensures that all snack foods and beverages for sale to students during the school day are nutritious. Under the House bill, school vending machines could go back to selling soda and junk food.  Schools have already invested time and effort into making the switch to healthier options.  The snack food industry has innovated and developed hundreds of new products that meet the requirements and are popular with students.  Now is not the time to regress.

We are proud of the way the school meals program provides flexibility for schools to tailor the programs to their local needs. For example, schools design their own menus and have the ability to serve items they know their students prefer.  They can also choose options like CEP and serve afterschool snacks and suppers if they are the right fit for their local community. However, in the name of local flexibility, some are considering a proposal to convert the school nutrition programs into a block grant. That is a very dangerous idea. Not only would it put further strain on state and local school districts’ budgets, but it would jeopardize children’s access to quality, healthy school meals no matter where they live.
Instead, we are working with schools and districts to ensure their programs meet their needs. One example is the Team Up For School Nutrition Success training. Along with the Institute of Child Nutrition, we offer all state agencies the opportunity to host local events to provide tailored technical assistance, support, and best practices for schools in administering successful meals programs. During the training, schools cover topics like menu planning, financial management, procurement, meal presentation and appeal, as well as youth engagement tactics and strategies to reduce plate waste. Schools have the opportunity to learn from each other in order to make positive strides toward providing healthy school environments with financial stability and strong student participation. With all these strides being made, now is not the time to eliminate the successful partnership between the federal government and state agencies, putting further strain on state and local school districts’ budgets.

It would be unwise to roll back the school meal standards and I urge Congress to stay the course for sake of our children. USDA looks forward to working with Congress, schools, parents and communities to continue to improve the health and wellbeing of the next generation.

“HEALTHY” TO GET NEW DEFINITION FROM FDA


Salmon can’t actually be marketed as “healthy” under current FDA guidelines, despite being recommended as a good source of protein in the government’s most recent dietary guidelines. Pop-Tarts, on the other hand, are in the clear.
The labeling rules around “healthy” haven’t been revisited in over 20 years, even though our understanding of healthy eating habits has changed considerably since then. That’s why the FDA has announced that it will reevaluate the definition of “healthy,” seeking to bring labeling up-to-date with modern understanding and current science. Depending on the final rule, the change could have a huge impact on how food can be marketed to consumers.


Source: Think Progress, 5/11/16, Healthy Foods Redefined


Read or listen to more on this topic on North Country Public Radio

Thứ Ba, 17 tháng 5, 2016

19th Hedda Gabler's Lessons for 21st Century Health Information Technology

It's the 17th of May, which means it's Norway's Constitution Day.  Sort of like July 4th.  Which reminds the Population Health Blog.....

If you are in D.C. in the coming weeks and have an interest in health information technology (HIT), you may want to check out the Studio Theatre production of Norwegian playwright Henrik Ibsen's Hedda Gabler. 
 
The Population Health Blog explains.

In the two and a half hour production, Hedda struggles to reconcile her human dysfunctions with the rigid etiquette of an aristocratic age. As her dilemmas unfold, her academic husband George delights in analyzing societal trends while being unable to see the disaster unfolding in his own home. George ironically delights in knowing more, but is aware of less and less. 
 
There's far more to the play, but what can this 19th century masterpiece teach about HIT?

While Hedda has her issues, she's still being victimized by a complex set of external social determinants.  The PHB suspects playwright Ibsen was intrigued by the impact of rigid social norms in late 19th century Europe.  His play examines their implications for otherwise smart people who can't and/or refuse to adapt. 

Is Hedda's resistance to be reviled, or admired?

Sound familiar?  Instead of a mansion decorated with dying bouquets, we have hospitals filled with the fading economics of piecemeal work. Physicians are working harder than ever to help their patients, but a new technocracy is advancing a new set of expectations.  And the mainstream HIT Georges are so fascinated by making meaningful use meaningful, they are likewise unable to see the forest past all the trees. 


PREPARING FOR THE NEXT RECESSION BY STRENGTHENING SNAP


The current economic recovery is already longer than the postwar average, so it may be prudent to ask--is a recession lurking around the corner? While there’s no way to know, Congress could start preparing for one by strengthening the “automatic stabilizers” in the federal budget—programs like SNAP, Medicaid, and unemployment insurance—that, without the need for action by Congress, expand when the economy is weak and contract when the economy begins to recover.

When the last recession hit, Congressional action was needed to increase SNAP’s maximum monthly food benefit by about $63 a month for a family of three, and that boost was only temporary.  In addition to raising consumer demand, this benefit expansion reduced hunger, and it kept nearly a million people out of poverty in 2010. If Congress doesn’t act before the next recession, it will again be pressured to enact a temporary benefit increase, which may not take effect in time. Instead, Congress could enhance SNAP now to ensure that an expansion kicks in automatically when certain economic indicators are breached. Its size should be tied to the severity of the downturn, and the increase would phase out once things improved.


Source: New York Times, 4/29/16, The Next Recession

Thứ Hai, 16 tháng 5, 2016

Quinoa-Methi Pulao ( Quinoa-Fenugreek-Rice Pilaf); Meatless Monday





I am big fan of quinoa. I make quinoa-black bean salad, quinoa-avocado salad, quinoa dosa, quinoa idlis, quinoa cutlets. However, unlike many people, I cannot substitute rice with quinoa. I love my rice. You see, I am South-Indian and we South-Indians love our rice! Being  that I am always looking for novel ways to incorporate quinoa into my diet, I experimented making a pilaf using it. I mixed it with rice in the ratio of 1:1. I loved it! Even my picky kids ate without any fuss ( or even realizing), which to me was very encouraging. Since then, I became even more adventurous and made quinoa-methi pulao. This one came  out perfect and my husband almost didn't realize that anything was different.



I think this is a technique that all those who want to incorporate quinoa in their meals should use until they are habituated to quinoa.




Methi pulao is one of my favorite dishes. It is simple and easy to make one-pot meal.





Servings: 3-4


Ingredients :


Basmati rice: 1 cup
Quinoa: 1/2 cup
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup ( optional)
Ghee: 1 tbsp
Coconut oil: 1  tbsp
Clove: 2-3 nos
Cinnamon: 1 inch stick
Bay leaf: 1 medium-sized
Cardamom pods: 2-3
Cashewnut halves: 1 tbsp
Onion: 1 medium, chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 3-4( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Hot Water: 3 cups + 1 cup


Method:


Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks in 1 cup water with a pinch of salt for 5-10 mins. Squeeze and remove them from water. Keep aside.

Wash the quinoa and keep ready.
Boil the water and keep ready.

Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.

Add the methi leaves and cook for 3-4 minutes. 

Add the garam masala powder and drained soy chunks. 

Add the drained rice and sauté for 2-4 minutes. 

Add in the hot water, salt, sugar and bring it to a boil. 

Add quinoa. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.




Serve hot with a Raita of your choice or by itself.

Enjoy!

I am bringing this delicious dish to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#44! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters


Cooking made easy:


The quinoa can be cooked separately and added to the pulao at the end once the rice has cooked.

Quinoa can be made ahead of time and stored in the refrigerator for 3-4 days.

You can use only garam masala powder or only whole garam masala depending on your preference and availability.

Tip for healthy living:


Fenugreek leaves are highly nutrient-dense . They are especially beneficial for diabetics.


Food for thought:


People are trapped in history and history is trapped in them. James Baldwin



Please do share your thoughts. Your opinion matters!


SNAP CASELOADS DROP


The number of SNAP participants has fallen by more than 3 million in the last three years, new USDA data for show — reflecting the broad pattern for SNAP that the Congressional Budget Office and others had forecast. SNAP grew significantly between 2007 and 2011 to meet rising need, as millions more people became eligible due to the Great Recession and lagging recovery; participation among those eligible also rose.  That’s consistent with SNAP’s design and purpose.  Caseload growth slowed substantially beginning in 2012 as the economy improved.  Participation peaked in December 2012 at 47.8 million and fell by roughly 3.2 million between February 2013 and February 2016, to 44.4 million. The declines have been widespread:  43 states had fewer SNAP participants in February 2016 than in February 2013. 


Source: Center for Budget & Policy Priorities, 5/10/16, SNAP Caseload

Thứ Sáu, 13 tháng 5, 2016

Schools get FRESH with local food


According to the USDA, an investment in the health of America's students through farm to school programming is also an investment in the health of local economies . In school year 2013-2014, school districts purchased nearly $800 MILLION in local food from farmers, ranchers, fishermen, and food processors and manufacturers. That's a 105 percent increase over the $386 million of local food purchased in the 2011-2012 school year. Forty-six percent of school districts report that they will buy even more local foods in future school years.

In the North Country:
For more information on what ANCA is doing to increase regional access to local foods, go here.

No cash? No problem at the Farmers Market!

With farmers market season arriving today, just a reminder that you can use a debit card of a SNAP EBT card at the farmers markets in St. Lawrence County.  Here's how....


Guest post series: Piyava Tambali ( a spicy, tangy coconut based sauce with onions in it) by Ashwini Kamath



Last week we all enjoyed seasoned blogger Radha Natarajan's amazing one-pot quick sambar! This week we have another very simple and humble recipe that is absolutely delicious! Piyava Tambali ( a spicy, tangy coconut based sauce with onions in it). This is a traditional Konkani side-dish that has been brought to us by a young, dynamic, enthusiastic and relatively new blogger, Ashwini Kamath.





Ashwini is a mother of two children and a home-maker. She loves cooking dishes that are simple, easy, quick and healthy! Now you see why I invited her over! She started her blog "Cook with Ashu" one year back so that the easy and quick recipes from her kitchen reaches people who want to savor authentic and traditional Konkani food.

Do visit Ashwini's blog & Facebook page "Cook with Ashu" in which she has shared not only lots of easy and quick recipes for veg and non veg dishes but also tips and information about food.






I am very much thankful to Suchitra for believing in me,and giving me an opportunity to write a guest post in her blog ...'Su's Healthy living'...

Suchitra wanted a healthy ,easy and quick recipe...so here I am with a popular and traditional recipe of every konkani  home known as 'Piyava Tambali '......This Tambali is usually prepared during rainy season or when there are no veggies left in the fridge and there is nothing left in the kitchen pantry as this recipe is prepared using only 4 ingredients: coconut,raw onions,red chilles and Tamrind.....
      
It is one of the easiest and quickest  side dishes which can be prepared for rice instead of sambar or Rasam....

This is a perfect combo to boiled rice or steam rice with papads or fryyums (vodi /sandige) ...    But the shelf life of this recipe is less as the dish is not cooked so refrigerate this once it is done....I can say that this is one of the best recipes for cooking without fire ..


SERVINGS: 2-3

INGREDIENTS

•1 cup fresh coconut grated
•6 fried red byadagi chillies
•a small piece tamrind
•Salt to taste
•1tbsp coconut oil to drizzle (optional )
•1chopped raw onion

METHOD

▪In a mixi jar add  coconut ,red chillies and tamrind and grind to smooth chutney consistency using little water
▪Add salt and just whisk once to combine
▪Remove this to a container add water as required (don't add much water,let the ground masala be slightly thick paste )
▪Add raw onions and give a good mix
▪Drizzle coconut oil on it while serving

NOTE
* mix onions at the time of serving
*adding oil is a traditional method but this can be omitted .



I am bringing this simple, yet delicious dish of Ashwini's to all my friends at Throwback Thursday#38Fiesta Friday#119  and Saucy Saturdays#43! Angie's co-hosts this week are Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens.


Please do share your thoughts. Your opinion matters!





Thứ Năm, 12 tháng 5, 2016

Economic impact of local food in school lunches

Research findings from Cornell University's Community and Regional Development Institute indicate that a 50% increase in demand for fresh, local fruits and vegetables one day/week in school meals could generate up to $9.2 million for vegetable producers and $5.3 million for fruit producers. These findings contribute to the idea of creating incentives for school districts to purchase more local produce for school meals. Click here to view the policy brief.

Farmers market season is here!







With May right around the corner, visions of garden-grown meals have probably begun to engulf your every thought. Reveries of lightly roasted asparagus spears fill your consciousness, begging for the day when you can simply head to the farmers market for a generous share of this bountiful veggie. Never fear! It's just about market—and asparagus—season! 

Starting May 13, the Canton Farmers Market will take place every Tuesday and Friday from 9:00am to 2:00pm. Starting May 14, the Potsdam Farmers Market on Saturdays from 9:00am to 2:00pm.  You can swipe your credit, debit, or SNAP card at the market manager table located at each market. Also, SNAP recipients will get double the amount to spend this year! (Example, if you swipe $5 on your SNAP card you'll get $10 in tokens to spend!)  If you have any questions, visit the market manager at the farmers market, or email GardenShare at info@gardenshare.org.

The makings of a delicious spring meal are right at your fingertips!


Spring Dinner Meal Plan:
Start with a tossed green salad of mixed lettuce, arugula, and mustard greens, followed by a side dish of roasted asparagus with rosemary and lemon. A main course of chicken with creamy green onion sauce is a hearty staple, and for the vegetarians, the green onion sauce can be mixed over chickpeas and rice. Top it off with a warm rhubarb pie, baked with rhubarb straight from the farmer. The recipes are listed below:


Roasted Asparagus with Lemon and Rosemary
Showcase the rich flavor of asparagus by complimenting it with herbs and freshly squeezed lemon juice.
Prep time: 10 mins    Cook time: 15 mins    Serves: 4

Roasted-Asparagus-with-Lemon-and-Rosemary-410x273.jpg

Ingredients
1 whole Lemon
1 bunch of asparagus
Handful of rosemary sprigs
2 Tablespoons of olive oil
Salt and pepper, to taste


Preparation
  1. Preheat oven to 400°F. Thinly slice half of lemon.
  2. Along with the lemon slices and rosemary, spread asparagus shoots on a parchment-lined baking sheet. Toss with olive oil, as well as salt and pepper. Squeeze juice from remaining half of lemon.
  3. Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.
  4. Serve warm.
(Recipe from http://tastykitchen.com/recipes/sidedishes/roasted-asparagus-with-lemon-and-rosemary)


Chicken with Creamy Green Onion Sauce
For the vegetarians, omit the chicken and instead pour the sauce over a mix of some chickpeas and rice.
Prep Time: 10 mins Cook Time: 20 mins Serves: 4-6

Ingredients
Untitled.tiff6 medium chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour
⅓  cup chopped green onion
¾ cup chicken broth
¼ teaspoon salt
pepper
1-2 tablespoon Dijon mustard (to taste)
1 cup plain yogurt

Preparation:
  1. Melt butter over med. high heat.
  2. Stir in flour and cook until bubbly.
  3. Reduce heat to medium.
  4. Stir in remaining ingredients except yogurt. Make sure you stir the green onions into the sauce at this point. The release of these flavors as it warms is what makes the sauce!
  5. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes).
  6. Stir in yogurt and heat through.
  7. Serve over baked or sautéed chicken breast.
(Recipes from http://www.food.com/recipe/chicken-with-creamy-green-onion-sauce-291657)



Rhubarb Pie
This recipe takes a bit more effort than the previous two, but will be well worth it in the end!

FOR THE CRUST:
Straight-Up-Rhubarb-Pie-articleLarge.jpg2 cups all-purpose flour
½ teaspoon salt
2 teaspoons sugar
⅔ cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water

FOR THE FILLING
5 cups sliced rhubarb
1 ¼ cups sugar
5 tablespoons flour

¼ teaspoon cinnamon

1 ½ tablespoons butter
Preparation
  1. Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
  2. Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
  3. Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
  4. Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.






Written by Lanika Sanders,  Intern at GardenShare