Finally I'm back to the blog. The twins arrived at the end of December, and our recent move to a new home has kept me from writing. But something caught my attention today, spurring me to make the dive back into the blog.
We have a cat, and have been aware of the recent pet food scare. While we weren't driven to prepare home made food for Kona - after all, I am now a mother of four and getting food on the table is a bit challenging. However, the latest news is that there is evidence that the ingredients imported from China that have traces of melamine, may have be found in additives used in livestock feed as well as additives to human food. While this substance has yet to show up in our food supply, the ingredients are known to be used in bread, pizza, baby food and many vegetarian dishes.
Just one more thing to worry about in regards to our food supply chain. Every time I prepare something for my family, I now wonder if it is going to be harmful. We do a good job of making food choices - leaning towards whole foods rather than processed, etc., but total abstinence from the foods that may harm us is nearly impossible. And, I, like many of you, were caught unaware of the fact that melamine, which is typically used in products such as countertops, glues and fertilizers, could ever be considered to be used in food.
I still await delivery of glass baby bottles I ordered last week so that I can protect my twins from the potential harmful chemicals that are used to make many plastic baby bottles. This week, I walk through the market wondering if the choices I make today will turn up on the news tomorrow. Who knows what next week will bring?

Lots of food news appearing in the papers lately - from a recent article about the new meat labels that are created to entice us to eat - animal compassionate, certified humane, and free farmed, for example - to news of the gathering of foodies in Turin, Italy for the Slow Food Terre Madre event, to the growing interest in ultra-premium fresh and frozen organic baby foods. For me, what is underlying all these issues is the challenge of bringing this information (and food) to the masses, because there is confusion and often a price premium.
Those meats that are labeled with animal welfare labels can be confusing for the average shopper - or even the well-informed shopper for that matter. And, they often come with a price premium that many consumers are not willing to pay. Likewise, the basis of the Slow Food movement is something that appeals to true foodies, but hasn't captured the mainstream consumer who is focused on price and convenience, often with little interest in where the food comes from (and in many cases, what is in it). As for the organic baby food end of it, price is also an issue, even though many new parents are focused on giving their children the best things.
I guess the bottom line is becoming an educated consumer. And becoming educated about the food offerings we have takes time - which many of us don't have. It is often too easy to fall into the habit of fast food, overly processed foods, or cheap food.
We have made a good transition to organic foods, buying most of our groceries at Whole Foods. This is the place our kids have come to associate with the grocery store. When I do go to Safeway, I bypass many of the aisle - soft drinks, candy, cereal, etc. because I don't need to deal with the marketing pressure. What they don't know about many of those foods will certainly be better for them in the long run.
Sometimes I fall into a rut where I am just looking for something quick and easy to prepare, and something my kids won't complain about eating. Some days they ask for apples and pears, others they want nothing to do with them. The same when I make a dinner. My son tells me that he wants something else - we'll it has been trying, but I let him know that I have served him what everyone is eating and if he doesn't want to eat it, then he doesn't have to. I also let him know that he won't have anything else - no snacks, no crackers, (no left-over Halloween candy) nothing. Most of the time he will eventually start eating, other times he won't and I just stand my ground. Granted there are things we make that the kids won't like, but I at least want them to start trying. And, I make sure we don't keep snacks in the house, and always try to offer a protein, starch and veggie at every meal. They might not all get eaten, but at least they know that this is the type of meal that they should expect.
with that said, I'm off to prepare lunch - who knows whether it will be a good eating day or a bad one - but at least I know I'm offering them will be healthy. If they choose not to eat it this time, they eventually will when they get hungry.
Until next time, enjoy Food, Family and Friends
Laura

Enjoying Food, Family and Friends in the Piedmont
Last month I traveled to the Piedmont region of Italy to enjoy a culinary adventure. I was based in Bra, the home of Slow Food, and had the opportunity to eat at several Slow Food designated restaurants. Aside from enjoying delicious restaurant fare, I visited farms and vineyards to learn about various foods from the region - from robbiolo cheese to truffles to barolo, Barbera, Barbaresco and other wines of the region.
Perhaps one of the most memorable lunches on the trip was the one we enjoyed in the city of Serole. We were visitng a farm to see their small cheese production, but soon learned that everything the family ate, was produced right there on the farm. They were totally self-sufficient -- growing hay and herbs to feed the animals, using the goats for milk and cheese, raising cows for meat, nurturing bee hives for honey, growing grapes for their own barbera wine, and of course making their own grappa!
There were about 10 of us visiting the family, who welcomed us into their home and to their table (after a visit to the farm). The meal lasted 3 hours long, and was filled with fabulous homemade cooking - the ladies remained in the kitchen, preparing the next course and doing dishes, while the men kept us company and the wine flowing.
Among the offerings was a delicious bruscetta made with a tasty tomato 'jam' created by placing the tomatoes in a pan and cooking for a short while. The tomatoes were then put through a food mill to remove the water leaving behind a delicious, chunky tomato paste of sorts. Spread on homemade bread and topped with basil, it was so tempting to eat the entire loaf, but we kept reminding ourselves that this was just the beginning. We were then served two types of homemade salami, frito misto de Piemontese; sweet, fried semolina; veal, beef tongue with a green salsa, porcini mushroom crepes, pasta with mushrooms and tomatoes, beef and fried potatoes, followed by a mostarde di frutta made with pear, grape, and hazelnut, served with robbiolo cheese that was 3 days old. A custard torte was followed by a hazelnut torte, and homemade grappa. (Needless to say, we cancelled our dinner plans)

Aside from the fabulous meal, what was truly inspiring was that three generations of the family (one of the couples happened to be celebrating their 50th wedding anniversary that day), welcomed us into their home to enjoy the fruits of their labors. The meal is such a part of their everyday lives, and they savor every moment of it -- and want to share it with their friends as well. Always a smile on thier faces, preparing this feast was not a chore, it was a privilege. Something that they could share with others and show them how they, as a family, enjoy their company around the table, eating freshly prepared foods.
it surely was a great experience of Food, Family and Friends.
I'm inspired to continue that tradition here at home.
Until next time, enjoy!
Laura

Updating this blog has been sporadic these days - with my husband on the road a lot lately, a nanny who quit, and the news that I'm expecting twins - I have been less than energetic to do just about everything.
Near the top of the list of dreaded things these days is making dinner. To add to the frustration is the fact that Nicole has become an extremely picky eater. If it isn't bread, crackers, pasta or some other carb, she pretty much won't eat it. Vegetables have always been an issue with her, but at least broccoli was always consumed. Now, she won't even touch that, and if she sees a piece of vegetable in something I serve her, she lets me know that she doesn't want it. And, if I get lucky and sneak something in, she spits it right back out again. I can get her to eat fruit, but sometimes that is even up in the air.
I'm told that all I have to do is continue to put good choices in front of her and she'll eventually get around to eating something. Still, as many of you have also experienced, it is extremely frustrating serving as a short-order cook, trying to find something that your child will eat.
This weekend, I spent time thinking about what is ahead this week. My husband leaves tomorrow for a business trip, and I will be with the kids alone until next Monday night. With 20-plus meals that I must deal with in the coming week, I thought I would finally put into practice something I have been talking about for quite some time. I planned several meals and pre-made them so I don't have to stand in the kitchen every day wondering what I should make for lunch or dinner.
With Nicole's picky eating on my mind, I set out to find recipes that she just might be interested in eating. My first choice was a split pea soup - easy to make, and she generally accepts soup to eat. Next, it was chili. Ground beef, tomato sauce . . . she loves, its the beans I'm worried about, but maybe she'll just eat around them. Another premade dinner was chicken parmigiana - just put it in the oven to heat and it will be ready without much fuss. I still have a few ideas up my sleeve, but I feel good that I've created three dishes this weekend that I can use throughout the coming week. I am hoping that I can continue this pre-planning of meals so that the weeks ahead, whether my husband is here or not, are made just a bit easier because the meals are already prepared.
Until next time, enjoy Food, Family and Friends
Laura

A Saturday article in the newspaper caught my eye - "Obese? A 'poisoned' food supply may be to blame, UCSF expert says." A new hypothesis proposed by a UCSF doctor blames processed food as the reason for obesity - as opposed to our lack of willpower and exercise. According to his hypothesis, the sugar found in the majority of the foods we consume (bread, yogurt, potato chips) make the body believe that it is hungry. This results in us consuming more calories and the conserve energy (i.e. not exercise). Additionally, because sugar makes the body produce more insulin, which in turn blocks the hormones that tell the body to stop eating.
His contention is that doctors, community leaders and consumers must force the government and the food industry to remove these sugary foods from the mainstream. Skeptics were reluctant to blame obesity strictly on the food supply.
The process, which I will not attempt to paraphrase, was described in the article as follows:
"According to Lustig's (the UCSF doctor) hypothesis, sugar in large quantities drives up insulin secretion. This insulin floods the bran, and in particular the hypothalamus, which regulates energy use in the body. As a result, leptin, a hormone that tells the brain when the body needs more or less energy, can't get its signal to the hypothalamus because the insulin is blocking the way.
"The result is that the body is thrown into starvation mode - the brain thinks it isn't getting enough energy, so it needs more calories and it needs to save energy, he said. People end up feeling the symptoms of starvation,, including malaise, depression, a lack of motivation and, or course, hunger."

This isn't new news - doctors have known how sugar and the production of insulin affect the body in diabetics. Diabetics have long been schooled in what foods help them maintain a healthy lifestyle. I think the same is true of those of us who don't have diabetes. For those of us without the disease, we've been under the impression that we can eat just about anything we want to, because the long-term affects of eating whatever we want, may not be affecting us right now. Instead of looking at the whole picture, life 10, 20, 30 years or more down the road, many of us eat whatever we want because we may not see immediate repercussions.
This is where good eating habits come in. Yes, we are surrounded by processed foods that are full of sugar, but food experts have been saying to us for a long time to eat whole foods and exercise.
The UCSF doctor calls for forcing the government to take stronger measures in educating the public and providing healthy food options. To some extent, I agree. But they're not promoting McDonalds or other fast-food options. McDonalds is enticing consumers with lots of food for little money. Additionally, fruits, vegetables, whole grains, etc. are readily available at the supermarket. As one woman in the article stated: "You can complain that society does this to you, or that you don't have options, but I don't see it that way. If you are conscious of what you're doing, you can overcome your environment."
I agree wholeheartedly.

Until next time, enjoy Food, Family and Friends
Laura

We've been going through carb withdrawals here. Generally my children eat well, but I was finding that their consumption of crackers and 'Os" was becoming excessive and was probably contributing to their smaller appetites at meal time. As well, every time I turned around they asked, "can I have a snack," or "crackers". I had to cut the cord and instill some definitive eating patterns.
I've decided that cracker time is limited to the afternoon, and once they finish the crackers I give them, that's it. They have to wait for set snack times, and then their choices are yogurt, cheese, or fruit. There has been a lot of whining, but I have seen a definite improvement in the amount they eat during meal time. I'm glad I curbed the carb/snack consumption now, because I'm sure it would have been much harder had I waited any longer. I now see how this can snowball into something much more harmful, creating eating habits that are hard to break.
We keep all cracker and snacks (which is usually only tortilla chips, as we are not a snack/chip family) in a cupboard out of their reach. It is high above a counter so they can't even open the cupboard and see what is inside. This is helpful especially since my oldest has taken to getting himself something when he wants it. The other day he went into the fridge and pulled out four yogurt cups, opened them all, and was sitting at the table eating them all. At least it was yogurt and it wasn't something like ice cream, but it really got me thinking. The foods that you don't want your children to have access to at all hours of the day, need to be kept out of reach - and out of sight.
My grandfather always kept a bottom cupboard in the dining room filled with goodies for the grandchildren. It was a place we knew we could go to find snacks, candy and all that stuff we practically had to beg for at home. I'll bet my parents we glad that we only had the opportunity to raid the cupboard once a week when we visited my grandparents. However, my aunt has always - and still does - had a very accessible cupboard filled with cookies, crackers, snacks and whatever goodies you can imagine. The cupboard was always accessible - not only to us, but to the kids - at any hour off the day. What a temptation!(I do have to say that my cousins don't have a weight problem and are very good about eating their meals)
At this stage, with two little ones, I want to keep ensure that they don't have that temptation. I want them to learn about good eating choices and to understand that a snack - whether a cookie, cracker or chips - is something that is an occasional treat, not something that is for consumption at all times. I can see how children get to a point of no return when it comes to eating these foods - they get used to it as a child, and when they're teenagers the habit is hard to break, and even much harder when they become adults.
I agree, snack are easy. They make my kids happy and they keep them quiet for a period of time, but in the long run, it will be much easier to limit them at this time, than to wait until its too late.
Until next time, enjoy time with Food, Family and Friends.
Laura

Ice Cream Days of Summer
Saturday night's Food Network special, Scoop got me thinking. It was a reality-based show in which contestants competed to have their dream ice cream flavor sold in stores. The finalists' flavors were quite tasty (I know because I served on the judging panel) and some, quite exotic. The great thing about the contest was that consumers were able to take their love for ice cream and create something that was truly their own. As the contestants progressed through the process of making (and tasting) their dream flavors, you could see their eyes light up as the final product was set in front of them. Ice cream is a pleasure for so many of us.
We don't keep ice cream in the freezer on a regular basis - mainly because we would go through way too many cartons in a week. It is also a challenge, when my son knows that there is ice cream in the freezer, he asks for it constantly. I'd rather my children eat ice cream on a limited basis, for special times or certain occasions. And of course, as a great refresher on a hot summer afternoon. To sort of limit the begging for ice cream, I came up with a little disciplinary device that seems to be working.
Being that my 3-year old is working on impulse issues (i.e. being gentle with his sister, sharing and not grabbing toys, listening to us, etc), I created a Grayson's Day board in which each of the issues we want him to work on are listed on it. They include, being gentle with his sister, sharing, sitting down (and staying there) while eating, brushing teeth, among others. As he accomplishes one of these, a little magnetic man moves to the next space. If he doesn't, the man moves backwards. When this little magnetic man (whom Grayson believes is himself), reaches a certain point, Grayson gets some ice cream.
To make it even more special, we are going to make the ice cream that he gets as 'reward.'
This has turned into a great opportunity to get him involved with creating his reward, and I know exactly what ingredients are included, monitoring fat content as well as flavor. The home ice cream maker gives us the opportunity to make an infinite array of flavors, and brings us together in the kitchen.
There are a wide variety of ice cream makers available on the market, most of which are kid friendly and give them a sense of accomplishment in the kitchen. By creating a special "Grayson's Flavor" my son has even more incentive to follow the rules.

I'm off to have some ice cream.
Until next time, enjoy Food, Family and Friends.
Laura