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Eating on the Wild Side

We have been breeding the nutrition out of our food for a long time. Corn in the super market is ultra sweet. Most of our food is ultra sweet. This is why we have a nation of 80% pre diabetics or diabetics. We have taken the phytonutrients out of our food. Some foods in the store have 10 to twenty times more nutrients then others. Purple, red blue or black foods have a lot of nutrients. Red berries, blueberries, purple carrots, purple potatoes are better for us have and are rich in anthocyanins. Anthocyanins, can help control and get rid of a lot of our modern diseases. The artichoke is one of the most nutritious foods in the supermarket. It is very rich in antioxidants. The shallot is one of most nutritious foods. Garlic is a potent cancer fighting vegetables. You need to crush the garlic or chop it and let it set for ten minutes so the two ingredients can combine to make allicin, a potent cancer fighting compound. Tomatoes become much richer in lycopene the longer you cook it. You should eat three to four servings from the cabbage (horseradish, or kale) family a week. They can reduce cancer significantly. There are a lot of great tips about eating nutritiously in this book Eating on the Wild Side by Jo Robinson. Carrots were originally, purple, red or sometimes yellow. Four hundred years ago a red carrot was crossed with a yellow carrot to come up with orange carrots. We now know the original purple carrots have sixteen times more nutrients then the orange carrots in the store. Purple carrots can be found in a seed catalog now. Baby carrots - the orange ones were made to save the big orange carrots leftovers. The outer skin of the carrot is the most nutritious, don't peel your carrots. The carrot is less nutritious towards the center of the carrot. Food vendors concessionaires should take a look at this book. Every year there is a wealth of new "foods" at the county and state fairs. It also seems like there is a race to develop good tasting nutrition less foods to sell. Here is a challenge to you food vendors. Can you make a good tasting food that is high in nutrition? The public is becoming more and more aware of nutrition. Listen to this podcast on Science Friday from the author of Eating on the Wild Side nEating on the Wild Side, author Jo Robinson reveals how [...]

By |2017-07-03T01:32:21+00:00February 9th, 2014|Fair Food, Food, Fruit|0 Comments
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Garlic: History and Uses

"Shallots are for babies, onions are for men, but garlic is for heroes!" With a history of human use of over 7,000 years, garlic is an herb that grows in Asia, Africa and Europe, used for mainly food flavoring purposes. In Syria, Egypt garlic has been a medicine that is known to cure many diseases like cough, fever and other infections for a thousand years. Garlic comes in many shapes and sizes each with its own unique characteristics and taste. The various types of garlic include Red Garlic of Nubia, Wild Garlic, meadow Garlic and Crow Garlic of North America, and Field Garlic of Britain. One of the most famous garlics is the Elephant Garlic and not to forgot the Pearl garlic or Single Clove Garlic or China. “My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches - with the possible exception of ice cream and pie.” - Angelo Pellegrini In the kitchen, garlic is of utmost importance. It is the key to a delicious dish that everyone can enjoy. Ever heard of a pizza made without garlic? Or a pasta being made so marvelous without the addition of garlic? Well, there is your answer. Clearly no dish can become exquisite without the addition of garlic. And don’t take my word on it. You’ll meet a number of great cooks who will tell you the exact same thing if you were to ask around. No one can deny the unique taste the simple addition of garlic bring in any dish. Garlic cloves have a spicy flavor to themselves that make any dish they are being added to, superb in taste. They can be added with oil or simply added as a spice in meat breads. Either way there is little to nothing you can to without the addition of garlic to make your food taste absolutely great. Just a little bit of addition of garlic can increase the standard of your dish to a great degree. "Oh, that miracle clove! Not only does garlic taste good, it cures baldness and tennis elbow, too." - Laurie Burrows Garlic not only provides culinary uses but also medical provisions. Scientific researches show that garlic can heal athlete's foot, baldness, tennis elbow, fever, cough, and other small infections without the need of any kind of strict medical attention. A 2012 meta-analysis of randomized, double-blind, placebo-controlled trials looking at the effects of garlic on serum lipid profiles, found garlic was superior to placebo in reducing [...]

By |2017-07-03T02:45:26+00:00January 22nd, 2014|Food, Garlic, Medicinal|0 Comments
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The latest on Corn

Are you aware of the latest research on the "vegetable" corn. If you are not you should be. There is a wealth of information out there telling how bad corn has become for you. Today's mass produced corn little resembles the original plant it came from. Today's corn is full of pesticides, is nutritionally bankrupt and genetically modified. I am sure this article will not make me a lot of friends around the farmers. We all need to wake up - we are killing the human race. I am going to list a few articles, these are well worth reading. 1) This is from NaturalNews.com - Comparison of GMO and non-GMO corn - the real statistics will astound you! "Genetically modified organisms are an open invitation to disease, cancer, and infertility." 2. Here is a article by the New York Times Breeding the Nutrition our of Our Food, from May 2013. People in prior generations "Did not live nearly as long as we do, but growing evidence suggests that they were much less likely to die from degenerative diseases, even the minority who lived 70 years and more. The primary cause of death for most adults, according to anthropologists, was injury and infections." NOTICE: NOT - cancer, cardiovascular disease, diabetes and dementia!!! 3. Here is an article about what exactly you should be eating and why you should not be eating corn and why its killing you. "Why Corn is Killing YOU! by Sarah Stanley. Now I am not as drastic at my diet as the last lady above in the last article. However, I want to point ou that I went for dinner last night at a friends house with my friend's 90 year old mother in attendance. She has dementia. What did her son feed her? A potato salad with Miracle Whip, and pickles and a soy burger with not real soy (if you are going to eat soy - look for a label that says whole soy bean in it, the stripped down stuff soy is high in estrogen). She had a bottled tea high in sugar and artificial bread. In other words no nutrition and a dinner high in corn fructose syrup. It was very sad. It was sadder because I am sure that within a few weeks time I could "cure" her dementia. We have given up the development of nutrition for money!! for profit, and for a few of our population and its time we fight back.

By |2016-10-23T11:34:32+00:00June 25th, 2013|Corn, Food|0 Comments
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The Best Tasting BBQ Sauce

Here we go again. I just read an article on Yahoo about what is the best tasting BBQ Sauce. In my humble opinion - we all have different taste buds so, it seems to me that we would all prefer something different. I have a tendency too, with my growing health concern to look at the ingredients in some of this stuff to see what exactly is in them. The point is that in my opinion. It needs to taste good but it needs to have wholesome stuff in it, or you are sorta of defeating the purpose, after all BBQ sauce is still a food product. It should be reasonably good for you too. Here is the Yahoo article, Yahoo's conclusion was Sweet Baby Ray's - a sauce I have never heard of before. What exactly are the ingredients of Sweet Baby Ray's? Well, I give them credit, they publish online their ingredients. However, thats where I stop, the first ingredient is high fructose corn syrup, - more sugar for our diabetic population. The rest of the ingredients were fairly acceptable, except, sodium benzoate. These days I try really really hard to make sure I eat nothing with sodium benzoate. Sodium benzoate is what they use to set off the firecrackers on the 4th of July and has been proven to have cancer causing tendencies. Here is a quote from Wikipedia "In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate form benzene, a known carcinogen. However, in most beverages that contain both, the benzene levels are below those considered dangerous for consumption.[10] Heat, light and shelf life can affect the rate at which benzene is formed." I would gather that most people don't know this about sodium benzoate. The fact is that you can make foods and bbq sauces without this ingredient. One should strive to eat organic and GMO free. These preservatives are simply not needed and can cause the human body a lot of problems. As for the best tasting bbq sauces? First ask yourself what is better, the taste? or your health? and second go to the health food store and look for bbq sauces - that taste go and are preservative free. Most by the way have vinegar in them which kills a lot of bacteria and the chemical preservatives are simply not needed.

By |2016-10-23T11:34:32+00:00May 27th, 2013|BBQ, BBQ Sauce|0 Comments
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About Chickens

Domesticated chickens have been around a long long time. They are thought to have come from China originally around 5300 BC from the wild Red Jungle Fowl. This has been confirmed by DNA analysis. A millennia of domestication has altered the species. Domesticated chickens appear in Pakistan about 2500 BC. Domesticated chickens appeared in Chile in the Americas around 1350 AD - which was long before the Spanish were there. It is believed they came from the Polynesian Islands about 3300 years ago. Many archaeologists believe that chickens were first domesticated not for eating but for cock fighting. Cockfighting was legal in Louisiana (the last state to ban it ) until 2008. Chickens were and still are a sacred animal in some cultures. Chickens accompanied Roman soldiers into battle and watched - a good apatite of the chicken insured a victorious battle was at hand. If the chickens did not eat then the Romans were sure to lose the battle. Chickens now of course are bred to be sold to us in the supermarket. Today chickens have increased body weight and increased large egg production. They are also about 25% fat. These are "broilers" - breeds that are plump and meaty. Today there has been arsenic found in chicken feed and a lot of today's domesticated chickens have a high degree of bacterial contamination according to Men's Health magazine. People today eat these chickens. Another problem is the cooking of the chicken itself. Many food establishments simply do not cook the chicken well enough. A pink color of the cooked chicken is bad - except, if it is smoked chicken and then that is okay. Yes, you can get food poisoning from under cooked or raw chicken from a bacteria called "Salmonella, Campylobacter or Staphylococcus aureus" - this can be fatalSalmonella typhi bacteria, can be passed from human handler to human handler and causes typhoid fever. Campylobacter can cause temporary paralysis. I have wanted to provide a little history here of the domesticated chicken. Eating red meat has more perils - but eating chicken has perils also. What we eat is each of our own individual decisions and what has been passed down to us. Many believe that eating chicken is not necessary and bad is for you, and unhealthy. The statement " if it had a mama and a papa " you should not be eating it has meaning to many. Chicken and turkey is served at a lot of the county and state fairs and [...]

By |2016-10-23T11:34:35+00:00March 4th, 2013|Chicken, Concessions, Food|0 Comments
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Food Vending, Pima County Arizona Part two

Well, as some of you may know I had a peanut brittle booth at the 4th Avenue Street Fair this year. I want to report to the food vendors about food vending at this event in Tucson, Arizona. As you know the 4th Avenue Street Fair is huge. It occurs twice a year one in December and then in the spring, usually in March. Competition to get into this event is very very high and there is a intense jury process that starts at Zapp For years I have hesitated in trying to get into this event as I believed the process to be too difficult - after all peanut brittle is a food product. My product is however pre-packaged and currently I have a wholesale food license from the state of Colorado. This license gives me a right to sell anywhere in the USA, including the 4th Avenue Street Fair in Tucson. Now, the 4th Avenue Merchants Association takes good care of its potential food vendors - and acts as a buffer between the Pima Health Department and the 4th Avenue event. My experience with the Pima Health Department in this regard was nothing short of dismal. Don't call them if you want into this street fair. Please just fill out the Zapp Application and once accepted into the show follow the instructions of the Merchants Association. Calling the Pima Health Department is a waste of time. They sincerely appear to not know what they are doing. I tried a few times. It appears that some of the people answering the phone there do not even know about this street fair. This is dismal. This fair is huge and very near the downtown area. Then there is a question of what regulations to follow at the street fair regarding screening in your booth. The Pima County Health Department told me one thing and the street fair another. Since the street fair is successful and its their venue - do what they tell you. So if you are a new food vendor hesitating because of the regulations concerning food vending in Arizona, and you want to do this event, just contact the Merchants Association and leave the Pima Health Department out of the loop. This is a great event for a new food vendor to do especially if you have a great new product that has not been at the street fair before.

By |2019-05-16T20:47:11+00:00January 4th, 2013|Fair, Arizona, Christmas, Colorado Wholesale License, Concessions, Food, Green Valley, Peanut Brittle, Tucson, Vendors|0 Comments
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Mystery of the Colorado Wholesale Food License

Mystery of the Colorado Wholesale Food License I sell Peanut Brittle Candy as a side business. Seems like a simple enough idea. Right? My peanut brittle is wonderful and the product cooks at 300 degrees. Now, to sell a product like this to stores in Colorado you need a Wholesale Food License and a Sales Tax License and a Business License. Having a wholesale food license gives you the right to sell to businesses across the country. It will also give you the right to do events in different states with just the wholesale license. We have made it difficult to get all this. The process is quite hard. First, in Colorado your product has to be made in a registered wholesale food manufacturing and/or storage facility. and it has to be approved by the Colorado Department of Public Health and Environment. So how does the average person, with no experience find such a facility? The first thing is to find a local business that has a registered kitchen with the Colorado Department of Public Health. Then talk to the owner and explain to them what you want to do and make some kind of deal to give them a cut of your income. This actually is the easiest part of the whole thing. The easiest way to get started with this process is just to call the Division of Environmental Health and Sustainability at 303-692-3620. They are very helpful and will tell you what to do. They cannot help you with sales tax however. More steps on Colorado Wholesale Food License: apply for wholesale sales tax license Doing Events as a vendor in the State of Colorado Colorado Wholesale Food License I hate to say this, it depends on the county. Some counties will take your wholesale license and need nothing else. Other counties have a mound of paperwork for you to jump through. Call the public health department of the county in which you want to do the event. Sometimes getting to the right department can be tricky, you need to be persistent and tell them exactly what you want to do. To Get a Single Special Event License (Colorado) -- For a temporary location other than your regular business location and valid for one event only where there are three or more vendors. This is a two-year license which is free to all standard sales tax license holders. To apply for this use the Special Event Application (DR 0589) form or use [...]

By |2024-02-29T08:40:59+00:00September 19th, 2012|Colorado Wholesale License, Concessions, Peanut, Peanut Brittle, Vendors|2 Comments
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