TPO

From what I have read, field corn is what corn syrup is made of. So all of our sodas and such made with high fructose corn syrup are made with gmo corn. I would love to be wrong, though. ← So? Corn syrup is so highly refined that it's chemically equivilant no matter where it comes from. There is no concievable way for your body to distinguish GM and non GM corn syrup. ← Is this why the FDA does not require safety testing on GM foods? Or is it just corn syrup that is chemically equivalent? I'm not sure why I care so much as I don't drink much soda. I guess the differences between how the US perceives GM foods and how other nations perceive them kind of fascinates me. I should have added this to my list as well. Right now I grow a few vegetables but I would really like to have a bigger garden. I also would like to purchase more local, organic foods from the farmers market during the summer and can/freeze them for winter use.

From what I have read, field corn is what corn syrup is made of. So all of our sodas and such made with high fructose corn syrup are made with gmo corn. I would love to be wrong, though. When it comes to shopping, I try to buy local fruit and vegetables both for flavor and environmental impact (in other words, they haven't been shipped across the country in a semi). If I can't get local produce, I'll choose between regular and organic based on price and quality. For meat I prefer free-range but sometimes I get frugal and buy regular meat. Eggs and milk are always organic in my house though, that's one thing I won't go without.

Boston Globe – March 29, 2006 Is this Italy? No, it's Vermont. Old World methods allow Maplebrook Farm to craft the freshest mozzarella By T. Susan Chang, Globe Correspondent Recipe: * Crostini with roasted vegetables and fresh mozzarella --------------- Rich, gooey, old-fashioned desserts are on the menu all over town By Alison Arnett, Globe Staff Recipe: * Brownie sundae --------------- Short Orders Ice that's nice for everyone Glass with class Meatless meze Chip away --------------- In the Market: Cannellini beans What they are, how to use them, and where to find them. Recipe: * Cannellini soup with tomato and Swiss chard --------------- Luscious lasagna like Mama used to make By Andrea Pyenson, Globe Correspondent Recipes: * Ricotta lasagna * Lasagna Bolognese

Toronto Star – March 29, 2006 Dinner time crunch By Susan Sampson For more information: * Time trials for quick cooks * Fast Fixes --------------- Syrup lovers don't buy price By Jennifer Bain --------------- Patio Party sippers By Gordon Stimmell --------------- Library bestsellers Judy Gerstel reviews The Library in Midland. --------------- Soup for Seinfeld fans Christian Cotroneo reviews lunch at SoupMan at Yonge Street.

Toronto Star – March 22, 2006 The saviour of syrup By Jennifer Bain For more information: * Which brand tastes best? * Maple syrup info and events * Recipes (pie, pork and salad) * More recipes (lasagna, pancakes) --------------- Strange tales from the cellar By Gordon Stimmell --------------- Whisky wars By Jon Filson

Boston Globe – March 22, 2006 'Bom gusto' In Everett, Brazilian restaurateurs are going beyond barbecue -- and helping revitalize downtown By Leigh Belanger, Globe Correspondent For more information: * Brazilian eateries abound around Boston --------------- French bread, Framingham location By Emily Shartin, Globe Staff --------------- This flavorful cut of beef doesn't make the cut at restaurants By Lisa Zwirn, Globe Correspondent Recipes: * Pan-fried flank steak * Sicilian-style braciola * Chimichurri sauce --------------- When life gives you bad wine, make vinegar By Jane Dornbusch, Globe Correspondent --------------- In the Market: Tofu What it is, how to use it, and where it's good. Recipe: * Tofu ginger soup

Toronto Star – March 15, 2006 A green new year By Kristin Rushowy Recipes: * The Pomegranate's Kookoo Sabzi * The Pomegranate's Salad Shirazi --------------- We need to embrace heavenly hash By Jennifer Bain Recipes: * Ritz-Carlton's Country Corned Beef Hash * Traditional Corned Beef Hash This is inspired by a recipe * Sweet Potato & Sausage Hash --------------- Sip stout for St. Paddy's Day By Jon Filson --------------- Stout it out on March 17 Recipes: * Chocolate Stout Cake * Stout Ice Cream

Boston Globe – March 15, 2006 Umami Two cookbook authors hope to demystify the little-known fifth taste By Joe Yonan, Globe Staff For more information: Where's the umami? --------------- In soda bread, one ingredient makes all the difference By Andrea Pyenson, Globe Correspondent Recipes: * Mary Burke's Irish soda bread * Helen Mahoney's Irish soda bread --------------- Short Orders * Dream time * Irish bread in a box --------------- In the market: Broccoli rabe What it is, how to use it, and how to buy it. Recipe: * Broccoli rabe --------------- Confit preserves a French tradition By Lisa Zwirn, Globe Correspondent Recipes: * Confit of duck * Duck confit with white bean ragout

I don't think it's a misleading label either. It's more like labels on eggs that come from cage-free chickens -- it's not that there is necessarily anything wrong with caged chickens, but some people simply prefer buying eggs from cage-free chickens. For me, it's not that I have anything against drinking milk that might have trace amounts of bgh in it, it's that I prefer spending my money on companies that don't drug their cows to increase milk production.

I agree that Americans need to take responsibility for what happens to them, I just don't know if removing warnings -- possibly making them less informed -- is the right way to make them take more responsibility. I'm not familiar with lactose intolerance, but I thought that was covered by the milk warnings on labels. I like such labels because they warn people when a food not containing milk, peanuts, or wheat was made in a plant where those products were processed. But last I knew this was all voluntary labeling so if I understand this bill correctly, states could no longer require that we be warned if food without wheat as an ingredient may have been made in a machine that just processed wheat because the FDA does not require it.

If you go back and read the actual article that describes the proposed legislation, you'll see that the proposed legislation is *not* intended to remove warning labels. Rather, it just takes the warning labeling power out of the states hands and puts it in the FDA's hands. ← And since the FDA has deemed the bovine growth hormone safe, a state will not be able to put it on a warning label. I appreciate being able to choose products that don't come from injected cows, even though the FDA has deemed these injections safe. There are other products that the FDA has approved that I choose not to consume. While I don't think food manufacturers should have to make obnoxiously long labels to suit my personal choices, I also don't think it's a good idea to effectively prevent states from customizing labels to suit the needs of their citizens. From another article: I had suspected that cost was a factor in this battle, and as I said in a previous post I don't think we should think of profits as more important than consumers. I'm not saying states should necessarily be given the right to require anything they want on a label, I'm just saying that it would be nice if consumer safety could be considered the most important factor when making decisions about this law.

I'm not on statin drugs, but I think their interaction with grapefruit should be included in the pharmacy information the patient gets with the drug, if it isn't already. I think for most items, there are ways to handle warning people without ending up with a food label that's larger than the item itself. This, to me, sounds like a big concern of food companies is to save money when printing their packaging. Currently if they are required to warn about arsenic in California and don't want to put that on labels in the other 49 states, they have to print two different packages which is an expense for them. I think some of the California warnings go overboard, but I also don't think corporate expenses (if that is the concern) should be a bigger factor in deciding what shouldn't be on labels than what's best for American consumers.

Toronto Star – March 8, 2006 Charcuterie is très chic By Jennifer Bain --------------- The enduring joy of eating liver By Amy Pataki --------------- We're keen on quinoa By Jennifer Bain Recipes: * Mango-Quinoa Salad * Quinoa Power Porridge --------------- Learning to taste wine is a journey By Gordon Stimmell, Gord on Grapes --------------- Take a break from meat By Jennifer Bain Recipes: * Cauliflower Cheddar Gratin with Horseradish Crumbs * Penne with White Pesto

Boston Globe – March 8, 2006 Sit down and check it out It's a restaurant. It's a superette. It's Vinny's in Somerville. By Alison Arnett, Globe Staff --------------- Aw, shuckers: Miami hosts oyster-opening event By Necee Regis, Globe Correspondent --------------- Short orders * Hold everything * Tongs 'n' chic * Carry on, and carry out * Pick pasta, select sauce, save money --------------- Demystifying grits for the Northern palate By John S. Forrester, Globe Correspondent Recipe: * Grits with shrimp paste --------------- In the Market: Cinnamon What it is, how to use it, and what to look for. Recipe: * Cinnamon rice pudding --------------- Moussaka, straight from Greece By Lisa Zwirn, Globe Correspondent Recipe: * Moussaka --------------- Sauce picks and sauce pans By Devra First, Globe Staff Five Globe staff members blind-tasted six jarred tomato sauces, all marinaras.

I have never been to Las Vegas, but having grown up in a tourist area I know of many establishments that know which customers are visitors likely never to return, and which customers come back time and time again. And at some of those places, they don't give a rat's tushy about the people who will never return. So if they have consistently horrible service to everyone, no, they won't stay in business long. But if they have consistently horrible service just to the people who likely will never come back and might bad mouth them to a dozen or so people in a hometown far away, sure, they could have a nice long existence.

Toronto Star – March 1, 2006 Cherished soups Recipes: * Harira (Meat & Chickpea Soup) * Shawrbat 'Adas Ma'a Ruzz (Lentil & Rice Soup) * Labaniyya (Yogurt Soup) * Sopa de Ajo Blanco (White Almond & Garlic Soup) * Borscht (Beet & Cabbage Soup) * Sopa De Elote (Corn Soup) * Soupe Aux Pois (Pea Soup) * Laksa Penang (Fish Soup) * Leblabi (Chickpea Soup) --------------- The tasty act of cooking By Jennifer Bain Recipes for madbucha and shakshouka, known in the cookbook as "Nina's Breakfast." --------------- An affair to remember with Madame Christian Cotroneo reviews lunch at Portobello Market Café on Queen Street. --------------- Tasty twists from the east Judy Gerstel reviews dinner at Eastern Twist in Scarborough. --------------- How to make a classic cake By Susan Sampson, Retro Recipes Recipe: * Mocha Almond Dacquoise --------------- The beer that Anchored a revolution By Jon Filson, Suck It Back

Boston Globe – March 1, 2006 If you can make it there, you can sell it anywhere Ray's New York Bagels bring the taste of Manhattan to supermarkets across the nation By Joe Yonan, Globe Staff --------------- At this wine store, try before you buy By Stephen Meuse, Globe Correspondent --------------- These German dumplings are simply satisfying By Lisa Zwirn, Globe Correspondent Recipes: * Spaetzle * Cheese spaetzle --------------- No more takeout: The kids are cooking dinner By Kate Barreira, Globe Correspondent Recipe: * Mesclun with strawberry dressing --------------- In the Market: Parsnips What they are, where to find them, and how to use them. Recipe: * Parsnip puree --------------- Stacking them up --------------- A mix of spicy and sweet Recipe: * Ginger and molasses cookies --------------- Parisian dishes you can actually make at home By T. Susan Chang, Globe Correspondent Cookbook review: The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes From the Real Paris Recipe: * Roast chicken with cauliflower

I kinda sympathize, but not much. If this women thought her only choices were moldy grapes or . . . cookies, its no wonder her daughter is overweight, and it sounds like she needs some training on how to shop. Eating healthy doesn't have to be any more expensive than eating unhealthy. Even if the produce is garbage there are plenty of other choices. ← Wow, is that an oversimplified answer! How are you supposed to reach that good, healthful food if you don't have transportation, or you're working two jobs? Just because the woman was in New York City, that doesn't mean the stores in her neighborhood have affordable, healthful food. And have you tried shopping for a family by bus? ← I don't think my answer was oversimplified at all. I think the real oversimplication is pretending that you have to buy cookies for your obese daughter because the grapes are moldy. I lived for many years on minimum wage, and therefore know from my own experience that you can find reasonably affordable healthy food in just about any grocery. ← I agree with most of the above posts. For low-income people in inner city neighborhoods, it's not as simple as "there are more choices than grapes." Many things factor into this, from not having the luxury to buy foods your kids won't like and having them spoil to not having the time between your 2.5 jobs to travel miles on a subway trying to get to various stores. When I lived on minimum wage, my groceries consisted of hot dogs and rice even though I lived near good grocery stores. Minimum wage is the same all across the country even though living expenses vary. My rent was about 70% of my income. I can't imagine how much harder it would have been with a child also dependent on that remaining 30%. However, if school meals were healthier this child might get better breakfasts and lunches nine months out of the year. If both children and parents were better educated about health and nutrition, the mother might have realized that if all she can afford is cookies and macaroni and cheese, then she needs to balance that with smaller portions and adequate exercise. And the child might have learned that when she ate better she felt better, and that might have made her want foods that were less processed but still affordable, like oatmeal, canned fruit, and cheese.

Whether servers write down my order or not doesn't matter to me. I am not impressed by memorization, although sometimes I wonder how many really good servers the restaurant passed over in the hiring process because they needed to write things down. One thing I really appreciate, however, is the server coming to the table with all the dishes and not having to ask who ordered what. I enjoy not having to raise my hand in the middle of a restaurant to claim my food.

I think that when kids started being taught about the dangers of smoking, many of them begged their parents to quit. The same could hold true for some kids when it comes to eating. If kids learn that there is more to life than Applebees-To-Go, the might be inclined to ask for other foods. One thing that bugs me about schools today is that we force our kids to shove lunch down their throats in 20 minutes flat, then hurry them out of the school at 2:30 where many of them will sit home alone for three hours. I would much prefer lunch be turned into a class where they learn about nutrition while also having more time to eat, even if it means getting out of school a little later. Very true. But again, I think if kids could learn that food is not something you just gulp down they might learn to listen to their bodies and better understand when they need to stop eating.

I think the problem with this picture is that these people look like they have just grilled a bunch of burgers at home, which might not make them go out to your restaurant. I think if you want to use the logo with a vintage graphic, it should be of a diner or a restaurant counter or something like that. Maybe even a drive-up hamburger place -- plop that logo on the hood of a vintage car and have a vintage car hop handing them a burger. But I definitely think the logo fits with the graphic, just space that font out as MarketStEl suggested.

Boston Globe – February 22, 2006 The fat of the land By Susan Sampson --------------- Spray me a flavour By Jennifer Bain --------------- Taking stock of life on the high seas By Amy Pataki, Dining In --------------- Low-fat sausage a healthy change By Jennifer Bain, Test Kitchen Recipe: * Lentils with Sausage --------------- Ernies at the Oscars By Gordon Stimmell, Gord on Grapes --------------- Lunch money day helps the hungry By Jennifer Bain

Boston Globe – February 22, 2006 Table manners A tale of long waits, cellphone yakkers, no-reservations policies, bar stool hogs, and other dining pet peeves By Alison Arnett, Globe Staff --------------- Sowing the seeds of good gardens By Jonathan Levitt, Globe Correspondent --------------- Anger sizzles over seasoning used in McDonald's fries By Lylah M. Alphonse, Globe Staff --------------- SHORT ORDERS Plonk of the Month: Southern french reds In the Market: Navel oranges What it is, how to use it, and where it's good. Recipe: * Spinach and navel orange salad with feta cheese Think big, store small --------------- Teaching kids their way around a kitchen By Joe Yonan, Globe Staff --------------- Gumbo is always part of the celebration By Edouard Fontenot, Globe Correspondent Recipe: * Shrimp and okra gumbo with smoked sausage --------------- Recipe: * Penne with bell peppers

Freeze dried spaghetti in a bag (along with camp stove and mongo bowie knife) and power bars for breakfast. "Breakfast Santa" delivered breakfast in bed. ← And "the best pastries on the island" from the first morning.

Boston Globe – February 15, 2006 First things first: Have breakfast By Leigh Belanger, Globe Correspondent --------------- Reinventing the meal Doug Organ has turned his upscale Arbor restaurant in JP into the funkier and more affordable cafe D By Joe Yonan, Globe Staff --------------- Keep eating right, nutritionists say Experts find new study on low-fat diet misleading By Alison Arnett, Globe Staff --------------- This big, rich beer is a winter wonder By Ann Cortissoz, Globe Staff For more information: * Don't say ''nyet" --------------- SHORT ORDERS: Creamy on the inside, crunchy on the outside Recipe: * Chocolate polenta souffles In the Market: Celery What it is, how to use it, and where to find it. Recipe: * Celery and celery root salad Tuna poke --------------- Comfort food meets the Caribbean in this spiced-up classic Recipe: * Bajan macaroni pie --------------- In Maine, fishermen go deep for a delicacy By Jonathan Levitt, Globe Correspondent