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Chocolate Is Good for You - Too Good to Be True?

According to the German chemist, Baron Justus von Liebig, (1803-1873): "Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power...". These are sentiments with which most modern palates can identify! Chocolate, and by that I mean the quality stuff, has become a highly sophisticated, very adult and often daily indulgence.

Throughout its glamorous history, however, chocolate has always been a much-coveted commodity. Chocolate has its origins in a bitter, dark beverage that was first enjoyed by the Mayans and Aztecs of Central America, over 3,000 years ago. Later, during the sixteenth century, Columbus introduced cocoa beans to Spain. From then on, a passion for chocolate swept through the noble houses of Europe. Chocolate first reached England in the 1650s, but it remained an expensive luxury for at least another 200 years. Interestingly, however, it was not until the beginning of the nineteenth century that chocolate was produced in solid form for eating; and to this day, chocolate has remained synonymous with the good things in life.

But now for the real chocolate icing on the cake...

Several recent scientific studies have come up with encouraging news for chocoholics. A body of research, for example, suggests that eating a daily portion of chocolate may help maintain a healthy circulation, thanks to the naturally occurring compounds in chocolate called flavanols. Based on these findings, a number of chocolate manufacturers are introducing new production procedures designed to retain the optimum levels of flavanols in their chocolate. They are taking the matter very seriously indeed. Many restaurateurs are also jumping on the bandwagon of chocolate respectability by serving up chocolate concoctions that simply cannot be ignored. Morgan Meuniers's Islington restaurant, for instance, even offers a choice of cocoa content for its chocolate moelleux desserts, ranging from 45% milk chocolate to 70% dark. Other restaurants have introduced their own spin on the chocolate issue and any chef worth his or her cocoa beans uses only the very best quality chocolate in their signature chocolate-based creations.

So, if you thought that chocolate was wicked and no more than a pure indulgence, think again. Here are some fascinating findings that will have you reaching for chocolate in any shape or form:

• Research published in the highly respected "Journal of the American Medical Association" reveals that chocolate is good for cardiovascular health. In clinical trials subjects who consumed just 25 grams a day of semi-sweet dark chocolate, which is rich in flavanols showed significant reductions in the platelet activity that causes blood components to stick to the blood vessel walls and impede blood flow. A small daily portion of chocolate, however, may help promote normal blood flow and maintain a healthy cardiovascular system as well as reducing the risk of developing blood clots.

• Other studies have revealed that the flavanols found in chocolate may help decrease the oxidation of "bad" cholesterol (LDL, Low Density Lipoproteins). Oxidised LDLs increase the build up of plaque on the lining of blood vessel walls. When this happens blood flow is restricted, which may result in the development of conditions such as high blood pressure, atherosclerosis and other types of heart disease.

• Important European research has also shown that dark chocolate has greater anti-oxidant properties that can protect us from a whole range of life threatening diseases including heart attack and possibly even cancer. But, researchers at the University of Glasgow and at Italy's "Institute for Food and Nutrition Research" concluded that volunteers had to eat twice as much milk chocolate as dark chocolate to obtain the same levels of antioxidants. Further research is ongoing to establish whether dairy products consumed in combination with dark chocolate may actually reduce its antioxidant effects.

In all these various studies, dark chocolate, which is higher in flavanols, appeared to contain greater health-giving properties than milk chocolate.

Ultimately, as with all good things in life, moderation is called for when it comes to chocolate consumption, largely due to its high saturated fat content. But, hey, it can't be all bad! On the contrary; we now know that chocolate, with its reliable feel good factor can also make us fell fit and well.

Hershey Foods Corporation and the Love of Chocolate

Among the largest manufacturers of chocolate and confectionery products in America is known as a company called The Hershey Foods Corporation. The company is a major exporter of chocolate-related products and has additional factories in Canada and Mexico. This company was founded in 1894 by Milton Hershey which is located in Hershey Pennsylvania.

By the age of fifteen, the young Hershey, following a candy apprenticeship attempted to run his own candy shop in Philadelphia which failed after six years. But undeterred by his failure he continued to operate on his business idea of making caramel with fresh milk until in 1886 he returned to Lancaster founded the Lancaster Caramel Company and made a success of the company until he sold it for $1 million in 1900.

Seven years after founding the Lancaster Caramel Company, Hershey made a decision to concentrate on making chocolate-covered caramels after buying a German chocolate-making machine and in 1894 he established the Hershey Chocolate Company that manufactured baking chocolate, chocolate coating, sweet chocolate and cocoa. A dedicated chocolate manufacturing plant was constructed by the company in 1905 and shortly the local community was dominated by the Hershey name together with the company's activity for chocolate for love.

The firm went from strength to strength although Hershey would not trust in advertising and marketing and he made a poor investment in Cuban sugar in the 1920s. The Great Depression saw a downturn in the market but to survive Hershey open his doors to public tours to promote his chocolate by referral and kept the regional population employed through various construction projects.

However, Hershey generously did not stop there, he and his wife, who were childless established a school for orphans in 1909, the Hershey Industrial School, which has eventually renamed the Milton Hershey School in 1995 and still owns 35.5 percent of the company's stock via a trust fund.

In 1945 following Hershey's death the firm continued in the 'giving' tradition of its founder and established the Milton S. Hershey Medical Center of Pennsylvania State University in the town of Hershey.

The company continued to prosper during the 1960s and began diversifying its product range outside of chocolate for love towards pasta and it brought two pasta companies established the company name to Hershey Foods Corporation. As the company expanding into Europe it started advertising and marketing and in 1980 it acquired rights of the British candy maker Cadbury Schweppes PLC. The expansion grew with acquisitions in Canada, Sweden and the Ronzoni Foods Corporation, that make Hershey the most significant supplier of dry pasta in the north American market.

How to Make Chocolate Recipes Better

When you're wanting to learn how to make chocolate recipes better there are a few things you need to remember.

1. Follow the recipe before you make changes to it.
2. Use good quality, fresh ingredients only.
3. Make sure your measurements are right e.g. tsp is teaspoons, tbsp is tablespoons, gram to cup conversions vary depending upon the ingredient/s.

The main item I would like to focus on here to help us all make better chocolate recipes is the Star ingredient - Chocolate.

Chocolate would have to be one of the best ingredients ever! I thank God for the Theobroma Cacao tree from which chocolate is made. The scientific name Theobroma actually means "food of the gods".

If we stop long enough and just think about chocolate all by itself we would quickly realize what a magnificent food it really is. Here is a food type that will cheer up anyone who is feeling sad. It says "I love you" better than any other food type. When we think of Valentine's Day chocolate, flowers and jewelry usually come to mind.

It also makes an excellent gift for birthdays, Easter, Christmas, engagements, weddings, anniversaries, is a great way to say sorry, makes a good excuse to get together, is delicious with practically any beverage, it markets and sells well generally and for charity drives, has featured in so many movies e.g. Willy Wonka and The Chocolate Factory, Charlie and The Chocolate Factory, Like Water for Chocolate, Chocolat, In Search of the Heart of Chocolate and so many more.

Then we start to think of chocolate as an ingredient. Possibly the best place to begin is by thinking about chocolate bars. Brand names like Cadbury, Hershey's, Nestle have made very successful businesses by adding fruits, nuts and flavors to it. Change the shape and sell it again e.g chocolate chips, blocks of chocolate, little chocolate bars, milk or dairy, dark and white chocolate etc.

Put chocolate in biscuits, cakes, drinks - both non-alcoholic and alcoholic, mousse, brownies, pies, icing, desserts and the list goes on.

Chocolate really is superb!

If are wanting to know how to make a chocolate chip cookie recipe you would find a cookbook, website or blog that is dedicated to chocolate. You want to make sure that the author of the recipe/s really knows the ingredients they promote.

Also, remember the guidelines mentioned above - follow the recipe, fresh ingredients and correct measures.

Recently I decided to make chocolate brownies. A friend suggested I double the ingredients, which I did. I poured all of the brownie mix into a deep baking dish and baked it for the suggested time. Because of this the brownie recipe was a flop however, the chocolate lava cake was a huge success - thankfully. My mistake here was I should have stuck to the recipe and poured the mix into two shallow baking dishes just like it said.

Once you are confident, then experiment to your heart's desires. Have a go at using additional ingredients. For example where the chocolate chip cookie recipe calls for rolled oats, try a natural muesli. The addition of fruit, nuts and bran to these cookies is outstanding.

Finally, when most people think of chocolate they think of fun times. Chocolate and cooking are both fun, so relax and enjoy working with different recipes. This alone can improve the quality of your hard work and time in the kitchen.

How to Make Chocolate Peanuts, Turtles and Other Chocolate Covered Products

One of the most interesting ways chocolate candy is made is a modern method that involves a machine called an "enrober". Imagine a cupcake cup in which you place a pretzel. Fill the cup up with warm chocolate. Then make slits or slots on all four sides so that the extra chocolate will run out of the cup and into a catching tray.

Now when you flood the cup with chocolate it coats the pretzel, but as the chocolate flows back out of the cup the pretzel remains coated. If you move this cup on a belt through a cooling tunnel the chocolate will harden to its final form. Suppose there are 12 cups in a row on a conveyor line, all filled with pretzels. The cups pass beneath a nozzle that fills the cups with chocolate. The overflow runs out through the slits in the cup.

The above method would not be perfect if you need to have chocolate on the bottom of the piece. When you make chocolates in an enrober that needs a chocolate bottom first, before you place an item in the cup you add a small amount of chocolate in the cup bottom. The cup then passes through a chilling tunnel where the bottom sets. The cup is then filled with a nut or fruit center. Then the cup is top flooded with chocolate. The entire piece passes through a cooling tunnel to make the final hard set. Often this is the way production chocolate pieces are made for the large companies.

The excess chocolate recirculates and is used again to flood the next cups with chocolate. This is an enrobing line and you can always tell enrobing because there is a flat bottom on the chocolate item.

Smaller chocolate makers hand dip the chocolates - one at a time - and this is slower but more individualized. An enrober give constant quality, appearance, and large volume of products.

This method of chocolate coating is machinery intensive and requires expensive equipment. A normal plant might make 2,000 pounds of enrobed chocolate pieces on a typical production run!

Have you ever wondered how it is that we can dip nuts into chocolate so that the chocolate comes out distributed evenly all around the nut?

When the nut is coated commercially it goes through an enrobing process. If you had a cup and poured a little chocolate in it and set the chocolate, then placed a nut in the cup on the chocolate bottom, and then flowed chocolate over the nut with the excess flowing out of the cup, you would be enrobing. The finished coated nut goes through cooling tunnels to harden the chocolate and is then popped out of the cup.

You can not do that at home. About the best you can do is to pour chocolate in a mold and then push the nut into the center. As it sets the nut will form a core. Sometimes you can buy these molds at cake decorating specialty shops. They are usually made of flexible rubber or plastic.

You might also try an easier method, but more specialized. Take the nut in your hand and dip the nut into the chocolate and give your wrist a quick turn as you lift the chocolate-coated nut out of the bowl. The chocolate will run off, but some will stay on the nut forming a thin layer. Set on wax paper to dry. You can dip several times and this will build up a mass.

This method is an art-form and when you hear of "hand-dipped" chocolates, this is what they mean. It takes about a year of steady dipping and twisting to get talented so don't be discouraged if it does not go well.

Chestnut Chocolate Cake

Chocolate cake with chestnut filling

I made this cake because one of my sons very often eats chestnut cream. So I came up with the idea of a chestnut filling, and I don't regret it, because this chestnut filling cake came out delicious. The chestnut cream in a jar is very thick, that is harder, and it must be mixed with whipped cream so that it is easier to spread on the cake layer. I could have made a separate chocolate cream or ness coffee cream to soften the chestnut cream, but I thought it's better to put whipped cream so as not to mix the fillings too much, and it came out very good. It takes some time to prepare this cake, but the result will be a truly special one.

Ingredients:

• 1 chocolate cake layer
• 2 chestnut cream jars
• 2 jars of cherries in cherry juice
• 1 box of liquid cream from the brand "Hulala" (500 ml)
• 2 packages of chocolate icing
• 300 gr. of nutmeats, cut into small pieces with a knife
• Raw sugar for the whipped cream, 3 or 4 spoons
• 50 ml amaretto liqueur for the syrup

Preparation:

First, we prepare the chestnut cream using the 2 jars, mixing it then with some "Hulala" whipped cream spoons. I've used 6 whipped cream spoons for 600 gr. of chestnut cream. We thoroughly mix the cream with a wooden spoon, so that the cream homogenizes well and then we put the cream into the refrigerator. We also prepare the "Hulala" whipped cream, to which we add 4 spoons of raw sugar. After that we put it into the refrigerator.

We prepare the syrup for moistening the cake layers. I've prepared it out of 250 ml of water, to which I have added 4 or 5 spoons of raw sugar, depending on your taste. We put the kettle on the fire, until the sugar dissolves entirely, and then we add 50 ml of amaretto liqueur. We pass on to moisturizing the cake layers, we add plenty of cream and on top of the cream we also add a generous layer of nutmeats, crushed or cut into small pieces with a knife. I've cut the nutmeats with a knife, because we like it to be a little bigger, not finely crushed. After we have moistened the cake and added the cream and nutmeats, on top we put the icing, the whipped cream and the cherries taken from the jar. The cake is served after keeping it into the refrigerator for a while, and then it is cut into squares. Enjoy!!!

3 Quick and Easy Recipes For Hard Boiled Eggs

Hard boiled eggs have been a staple in households around the world for decades, if not longer and for good reason. Not only are eggs a healthy food choice they are generally cheap! If you have been searching for a few good recipes for eggs, you have come to the right site. Here are few easy to make recipes.

Egg Salad Sandwiches

This is a recipe for eggs that has been as many variations at the people making it. Some swear by adding onions, herbs and even avocado's, but these are definitely not mandatory. A simple egg salad sandwich recipe would look something like the following:

2 hard boiled eggs

1 Tbsp. mayonnaise (salad dressing works as well)

1 tsp. Dijon mustard

Dash of pepper

Dash of salt

½ tsp. red wine vinegar (optional)

Finely chop the eggs, add mayonnaise, mustard, pepper, salt and red wine vinegar. Mix thoroughly and serve on your choice of bread.

Tuna Egg Salad

Other recipes for eggs often include various meat additives, including tuna.

Can tuna

4 hard boiled eggs

1 ½ tablespoon of mayonnaise

½ cup chopped celery (optional)

Pepper and salt to taste

Tuna in water is the healthier recipe for eggs but that is often a matter of personal preference. Drain oil or water, mix remaining ingredients and serve on favorite bread. (Wheat, white or multi-grain)

Deviled Eggs

One of the most popular recipe has to be the deviled egg.

12 hard boiled eggs

½ cup mayo or salad dressing

1 tsp. dry mustard (yellow mustard can also been use)

1 tsp. white vinegar

½ tsp. black pepper

Salt to taste

Peel the cooked eggs and rinse thoroughly. Slice it in half, longwise is most popular. Gently scoop out egg yolk and set aside in med mixing bowl. Mix mayonnaise, egg yolks and rest of ingredients together in bowl. You can use a hand mixer for extremely creamy filling, but hand mixing works fine as well. With a bakers bag or teaspoon refill egg white cavity with mix and garnish with paprika. Serve and enjoy the recipes and share it to your family and friends.

Conclusion

These are but a few of the most popular recipes for hard boiled eggs. With different variations of your choice, serving the traditional egg recipe is not a problem. As you may have noticed, each of the recipes for it may differ slightly from the way you or grandma did it! Egg salad, tuna salad and deviled eggs are classic recipes for hard-boiled eggs that have been tweaked to personal taste about a thousand different ways. Suffice it to say, there really is no wrong recipe!

Soup Recipes for the Football Season - Hearty Bowls for Your Bowls

After the joyous holidays, here comes the most dynamic season of the year- Super Bowl Days. While I may not have enough room to present suggestions from breakfast to late evening snacks, the following hearty soup recipes will fill a lot of tummies for football afternoons or will make up a delicious meal for cold evenings or weekend afternoons.

These recipes probably sound everyday but they fit the definition of warm comfort food that is versatile enough for the active football days. These are easy soup recipes that work for the long AFC and NFC playoff season when fans may not all want to eat at the same time. Plus, it works great for those cold days when soup just seems like the right thing.

Zesty Hamburger Soup

Ingredients

* 1 pound ground beef
* 2 cups celery, sliced
* 1 cup onion, chopped
* 2 teaspoons garlic, minced
* 4 cups hot water
* 2 medium potatoes, peeled and cubed
* 2 cups frozen corn
* 1-1/2 cups small shell pasta, uncooked
* 3-4 pickled jalapeno slices
* 4 cups V8 juice
* 2 cans (10 ounces each) diced tomatoes with green chilies
* 1 to 2 tablespoons sugar

Directions

Put beef, celery and onion in a Dutch oven and cook over medium heat until meat is no longer pink. Add garlic and cook for another minute. Drain. Stir in the water, potatoes, frozen corn, uncooked pasta and jalapeno. Bring to a boil. Lower heat, cover and simmer for 15 minutes or just enough until pasta is tender. Stir in the remaining ingredients. Bring to another boil. Once boiled, your hot soup is ready.

Healthy Sausage Lentil Soup

Ingredients

* 1 medium onion, chopped
* 1 celery rib, chopped
* 1/4 pound reduced-fat smoked sausage, thinly sliced
* 1 medium carrot, thinly sliced
* 2 garlic cloves, minced
* 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
* 1/3 cup water
* 1 cup dried lentils, rinsed
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1 can (14-1/2 ounces) stewed tomatoes, cut up
* 1 tablespoon Worcestershire sauce
* 1 cup fresh spinach, chopped

Directions

Coat a large saucepan with cooking spray. Cook onion and celery over medium-high heat for around 2 minutes. Add the sausage, carrot and garlic; cook for 3 minutes longer or until onion is tender. Stir in the chicken broth, water, lentils, oregano, cumin and pepper. Once boiled, lower heat then cover and simmer for 30 minutes or until vegetables are tender. Stir in the remaining 3 ingredients and cook until heated through or spinach is done.

I hope you will try and enjoy the soup recipes. These are among the best soup options that I find full of fiber, vitamins and iron. Just another healthy and tasty treat for those football fanatics.

Quick and Easy Recipes to Make For Your Family or For Entertaining

If you have one of those homes where it seems everyone likes to congregate, you need lots of quick and easy recipes! Do your kids' friends always seem to be at your house? Everyone shows up at your house to watch the big games or your place seems the logical spot for game night, etc and everyone likes to eat! The recipes in this article will help you feed them quickly, easily, and inexpensively!

TRI-COLOR ROTINI SALAD
1 pkg (8-oz) tri-color rotini pasta, cooked according to pkg directions, drained
1 cup Grated Parmesan cheese
1 small bottle (8-oz) your favorite Italian salad dressing
1/2 cup chopped red bell pepper
1/2 cup diced red onion
2 cups broccoli flowerets
1/2 cup ripe olives

Mix all the ingredients together until well blended. Chill until serving time.

Yield: 8 cups

SPICY BAKED ARTICHOKE DIP
1 cup (4-oz container) grated Parmesan cheese
1 cup mayonnaise
1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) green chilies, drained
1 garlic clove, minced
2 tbsp green onion slices
2 tbsp chopped tomatoes

Preheat oven to 350 degrees.
Very lightly grease a 9-inch pie plate or a quiche dish; set aside.

Mix the cheese, mayonnaise, artichoke hearts, chilies, and garlic together. Spoon the mixture into the prepared dish. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Remove from oven and sprinkle the green onion slices and chopped tomatoes over the top. Serve with assorted crackers.

Yield: 2 cups dip

EASY ITALIAN-FLAVORED BREADSTICKS
1 can (8 count) refrigerated breadstick dough
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 cup grated Parmesan cheese
dash of freshly ground black pepper
1/4 tsp garlic powder
1 egg white, beaten
1 tbsp water (cold works best)

Preheat oven temperature to 350 degrees.
Spray two cookie sheets with nonstick cooking spray; set aside.

In a small bowl combine the oregano, basil, Parmesan cheese, black pepper, and garlic powder; mix well and set aside.

Beat the egg white with the water; set aside.

Unroll the breadstick dough and separate at perforations. Cut each into two strips lengthwise. Brush the dough with the egg white/water mixture. Remove 1 tablespoon of the cheese mixture and reserve. Sprinkle the remaining cheese mixture over the egg white wash; fold strips in half lengthwise and twist to form a twisty breadstick. Press ends together to seal.

Brush twists with the remaining egg white wash and sprinkle with the reserved cheese mixture. Arrange on the prepared cookie sheets. Bake at 350 degrees for about 15 minutes or until golden brown.

Snacks and Other Sweets to Indulge Family, Yourself and Your Guests

One thing we all seem to love is sweets. Whether it is a sweet snack such as popcorn balls or candies or a wonderful torte, it seems sweets are things we don't want to live without. This article is a compilation of recipes to allow you to indulge that sweet yen in you, your family, and or your friends. Enjoy one of these goodies the next time the sweet tooth in you needs settling down!

EASY MARSHMALLOWS POPCORN BALLS
1 cup packed light brown sugar
8 cups miniature marshmallows
1/2 cup butter
3 quarts popped popcorn

In a saucepan combine the brown sugar, marshmallows, and butter. Cook (stirring constantly)
the mixture over low heat until the marshmallows are melted.

Place the popped corn in a large heat-proof bowl and pour the hot mixture over the corn. With buttered or greased hands, shape the popcorn into 20 balls. Place the popcorn balls on waxed paper and let stand until firm. Store in an airtight container or containers.

MY VERSION OF A BABY RUTH CANDY BAR
2 cups semisweet chocolate chips
1/2 cup peanut butter
1 jar (7-oz) marshmallow creme
1 cup chopped salted peanuts

In the top of a double-boiler over hot water, melt the chocolate chips and the peanut butter together, stirring occasionally. When melted, remove from the heat; add the marshmallow creme and peanuts. Beat until mixed together well. Pour into a foil-lined 8-inch square baking dish. Allow to cool completely then cut into 36 squares.

HONEY APPLE TORTE
1/3 cup honey
2 tbsp lemon juice
3 Granny Smith, Rome, or Winesap apples, peeled, each cut into 8 wedges
3/4 cup sugar
6 tbsp butter
1/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon rind
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
nonstick cooking spray
1 tbsp granulated sugar
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.

In a large mixing bowl, beat the 3/4 cup of sugar, butter, brown sugar, and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each. Beat in the lemon rind.

Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.

Pour the batter into a 9-inch springform pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon; sprinkle evenly over the apples.

Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges.

Make a New Year's Resolution to Have More Healthy, Tasty, Inexpensive Meals at Home!

Why not promise yourself that you will serve your family more healthy, inexpensive meals at home in the year 2012? It is not hard to do, is much easier on your pocketbook, and is usually much healthier too. This article is full of recipes for old fashioned inexpensive, healthy, tasty recipes to help you toward that goal! Notice I did not say these recipes are for a meal. You will probably not want to serve all three of these recipes together; they are just ideas for various meals. Have a great 2012 and eat well!

CORN AU GRATIN

Growing up in the midwest corn country, corn was always a favorite no matter how you cooked it. Since corn and cheese are two of my favorite foods, I love this corn au gratin! You can make it even healthier by substituting whole-wheat flour for regular white flour, Splenda granulated for the sugar, egg substitute for the eggs, low-fat cheese for the regular Cheddar, and evaporated skim milk for the milk or cream. Simple substitutions your family won't even notice!

1 can (16-oz) cream-style corn
2 tablespoons flour
1 tablespoon sugar
2 eggs, beaten
1 cup grated Cheddar cheese
1/4 cup milk or cream

Place all the ingredients in a mixing bowl and mix together well. Place in a greased 8-inch square baking dish and bake at 350 degrees for 1 hour.

SAUSAGE AND SWEET POTATO BAKE

1 lb bulk sausage
2 medium sweet potatoes, peeled and sliced
3 medium apples, peeled and sliced
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water

Brown sausage and drain. Arrange the sausage, potatoes and apples in a 2-quart casserole. Combine sugar, flour, cinnamon, salt and water. Pour over sausage. Cover and bake at 375 degrees for about 1 hour or until potatoes and apples are tender.

Make this an even healthier dish by substituting turkey sausage (but read the label well to be sure it doesn't contain ground up turkey fat). Sweet potatoes and apples are two very healthy ingredients. And believe it or not, the cinnamon is very good for you.

TAILGATE PARMESAN CHICKEN

3 lb frying chicken, cut up
1 1/4 cups grated Parmesan cheese
1 tsp salt
1/4 fresh ground black pepper
1/3 cup butter, melted

Preheat oven to 425 degrees.

Wash the chicken and pat dry.

Mix the Parmesan cheese, salt, and pepper together.

Dip the chicken into the melted butter then into the Parmesan mixture.

Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Arrange the coated chicken pieces, skin side down, in the baking pan. Pour the remaining butter over the chicken.

Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken and bake another 20 minutes or until tender and juices run clear.

Yield: 4 servings

You can update this recipe to a more healthy status by removing the skin from the chicken. In my opinion, such as it is, substituting margarine for butter is not a healthy alternative. Butter is a natural product and more readily accepted by our bodies than is the artificial margarines.

Three Minute Raw Organic Vegan Pie Crust

The opportunities to make healthy food choices are here now! Never before has it been so easy to create an alternative desert for lasting energy and whole food nutrition. You will be absolutely amazed at how delicious and filling a raw, organic, and vegan pie crust is. This recipe will surprise you because it is the healthiest pie ever, and is so quick it takes only three minutes to make! The benefits to choosing a raw organic vegan pie crust instead of the conventional baked pie crust are many. First, you are choosing all living foods which provide nutrients our bodies need to be healthy by providing vitamin and mineral content. Second, because it is fruit sweetened, your body will have sustained energy to power you throughout your day. Third, you won't have to worry about eating refined sugars and carbohydrates since every ingredient in this recipe is organic, raw, full of living enzymes, and life force energy from the sun! Finally there is an alternative desert that has so many positive aspects, you'll wonder why you had not heard of this sooner. Ready to have more energy and feel great while enjoying the sweeter side of life, then take action and follow this simple three minute recipe and share some delicious organic raw vegan pie with your friends!

The first thing is to gather all your ingredients. Here is a list of everything you will need.

1 cup of raw organic nuts or seeds of your choice.

½ cup of dried fruits, such as dates, bananas, raisins, figs or prunes.

1 teaspoon of vanilla

¼ teaspoon of sea salt

1 pinch of lemon zest

Now that you have your ingredients ready, it is time to have fun! Place all ingredients into a food processor and process until mixture is firm enough to mold into pie dish. Put mixture right into pie plate and form with your hands and fingers inside of the pie dish evenly. There you have it! A whole foods nutrition pie crust just waiting to be filled with whatever your heart desires! I really enjoy cutting up several types of fruits and placing inside. From strawberries and kiwis to bananas and blueberries. The sky is the limit when creating your very own raw organic vegan pie! Making healthy choices is so much fun when you discover how easy it is to prepare live foods at home. Your friends and family will be amazed when they taste how delicious your hand made pies are. This recipe is sure to please everyone who partakes on any occasion. Whether you have a birthday, or a holiday meal, this pie crust will create a unique dining experience for all! Start a new family tradition with a healthy alternative to pass down through the generations, and spread health and happiness to the people in your life who really matter to you by sharing a nutrient rich and satisfyingly sweet organic raw vegan pie crust.

Organic Raw Kale Salad

Organic raw kale is a cruciferous vegetable, belonging to the mustard family. It is high in calcium and contains forty three percent of the daily recommended servings of protein at dry weight. Organic raw kale provides long lasting energy to sustain you throughout the day. We are living in a time where many food items are based off nothing short of convenience. The underlying problem existing with this is that all those readily available and highly processed foods are lifeless, and lack the vitamin and nutrient content found in whole foods.

In the United States today, the number one killer in human beings is heart disease. Diet is a contributing factor of heart disease. It's unhealthy for our hearts when we eat highly processed foods that have large amounts of refined sugar, carbohydrates, and no living enzymes, vitamins or minerals. The choices of foods you eat ultimately impacts the level of your current state of health. Organic raw fruits and vegetables are full of life force energy that ensures you are receiving all the important nutrients the mind and body need to be healthy and thrive. It is very important to focus your attention on your daily food choices. One thing I have noticed over the past ten years is, when I make a healthy food choice it will make it easier to repeat that action in the future.

So, in other words, one healthy choice will lead to another healthy choice! The opposite is also true as well; one unhealthy choice will often lead to, unfortunately, another unhealthy food choice. Ready to make a fresh start on your road to health and well being? Well now is the perfect moment to begin paving the road to your future state of health by learning the simple preparation of this fantastic kale salad recipe! I am going to show you how simple it is to prepare a delicious organic raw kale salad that you can enjoy with your friends and family. Here is a list of all the ingredients needed.

One bunch organic kale, chopped.

One organic red bell pepper, chopped.

Two tablespoons of fresh squeezed organic lemon juice.

Two tablespoons of organic extra virgin olive oil.

One half teaspoon of sea salt.

Let's have fun now making this healthy organic salad! Place all ingredients into a large mixing bowl. Now with clean hands begin to gently massage the mixture together for close to one minute. The reason for massaging the fresh squeezed lemon juice and olive oil into the kale leaves is because this process will actually begin to break down the cell walls of the kale, making it tender and easier to eat. After massaging the mixture you may like to add some chopped tomato and avocado to top it off. Now you have a complete meal!

I cannot even begin to explain how amazing you will feel after eating this organic raw kale salad for the first time, you'll just have to prepare it and find out for yourself! The first time I ate this salad I recognized the value of making healthy food choices, and was so happy to have discovered a food option that would give me so much energy and vitality. Whenever I need a burst of energy I remember how nutritious and energizing this recipe is, as well as how quick and easy it is to prepare! Take advantage of this recipe and the amazing benefits you will receive by making a healthy choice for your life! I wish you abundant health and longevity!

Why Become A Vegetarian?

You've probably asked yourself that one at one point in your life. As someone who's been a vegetarian for several years, as well as learned from world-class chefs and dietitians, there are several of valid reasons to make a fresh start and begin a plant-based diet.

A lot of people concerned about their well-being are searching for ways to get rid of unhealthy eating habits. By taking meat out of your diet, you are getting rid of a major source of saturated fat, cholesterol, and various other harmful elements. This doesn't include the chemicals that you take in by having meat in your diet. The animal processing industry uses various growth hormones, antibiotics, and other unnatural chemicals that you will wind up eating and processing through your body.

You can also take into account the environmental aspects. Research has proven that the level of harmful gases given off from the daily excrement of millions of factory-raised livestock is more harmful to the world than every car put together. Additionally, the dizzying amounts of feed necessary to feed the millions of head of livestock requires additional millions of pounds of pesticide and other chemicals, which can run off into drinking water.

One more element of the discussion over going vegetarian has to do with the less-than-humane ways animals are processed for eating. We like to think that chickens, pigs, cows, etc. that are raised for consumption lead pleasant lives, similar to how we treat our dogs and cats.

But the hard fact is that the majority of livestock are looked at as commodities and are treated as nothing more than a product; not sentient creatures. Realize that most livestock live in small boxes, often not allowed room to stand. They suffer from awful diseases and are kept viable so that they can make it to the slaughterhouse, where they are shocked, hit with electric bolt guns, have their throats slit, and some are even dumped into scalding water while still conscious.

The good news is that you can lead a healthy, ethical life by eating a meatless diet. Vegetarians often have lower incidences of disease, and several report feeling a higher level of focus and concentration all through the day.

And for the folks who are worried that all they will be eating is lettuce and soybeans, think again. You might be surprised to find out just how great a plant-based diet can taste. With a slate of delicious, simple, and quick cooking techniques, not to mention modern meat analogs and replacements, you will be more satisfied than ever before. This includes the once-in-awhile treats that will make you believe you're eating steak, grilled chicken, pepperoni pizza, and more.

Organic Vegan Raw Spaghetti

Did you know it is possible to make healthy comfort food? Spaghetti has always been one of my favorite meals to prepare for dinner or lunch, and I am so excited to share with you a recipe that will satisfy your hunger for a tasty and complete meal! Organic raw vegetables and fruits add numerous vitamins and minerals into the diet, which provide lasting energy to keep you going throughout your day.

I recently discovered a kitchen tool called a spiral slicer. This manual hand turn crank device is actually quite fun to use, and once you practice a couple of times it is super easy to make raw noodles from several different types of vegetables. I purchased my spiral slicer online for around twenty dollars and have found it to be very durable throughout the past few years I've used it. My family and I have really enjoyed using this creative kitchen device. Its durability has also proven to be cost efficient. My favorite vegetables to spiral slice into raw pasta noodles are zucchini and yellow squash because they have a slightly neutral flavor that easily absorb flavors from other added ingredients, herbs, and spices when combined together. If you do not have a spiral slicer, you may use a cheese grater to create a shredded noodle that is also enjoyable to prepare.

You will need the following ingredients and items on hand to complete the preparation of this recipe.

Spiral vegetable slicer or cheese grater.

Food processor.

Two large evenly round organic zucchini or yellow squash.

Ten sun-dried tomatoes soaked for twenty minutes until soft.

Half cup organic pine nuts.

Four medium organic tomatoes.

Four organic basil leaves.

One clove organic garlic.

One tablespoon fresh chopped organic oregano.

One teaspoon sea salt.

One teaspoon organic freshly cracked black pepper.

Half teaspoon organic chili powder.

Half cup organic extra virgin olive oil.

One cup purified water.

Once you have all your ingredients, you may begin the preparation of this delicious meal. First, use the spiral slicer to make spiral pasta noodles from the zucchini or yellow squash and set aside. Next, place the remaining ingredients, except pine nuts, into your food processor. Pulse until smooth, but slightly chunky. Be sure not to over process, unless you desire a completely liquified sauce. I prefer a slightly chunky texture in my spaghetti sauces, as I find it adds to the enjoyment of all the distinct flavors in this gourmet meal. Then, place desired amount of zucchini or yellow squash noodle pasta into separate serving bowls. Now, pour the processed sauce over the servings of noodles. Finally, sprinkle the raw organic pine nuts on top of each bowl. The pine nuts add delicious flavor and make a beautiful and edible garnish. Now you can satisfy even the biggest of appetites as you enjoy devouring this tasty and healthy recipe! Making healthy dietary choices has never been this easy before, and it starts with one healthy choice! I love preparing delectable organic raw vegan meals for people, and I know you will too! Now you can create a whole new experience in your kitchen, and even enroll children in the process as well. Kids have so much fun knowing they are helping make this delicious meal the entire family will love!

Vegan Food Choices That Can Win Over Relatives At Holiday Time

I recently called a friend to ask how his Thanksgiving was. He is a pretty healthy guy who practices a vegan diet and recently has been leaning towards raw foods. He told me that his Thanksgiving was fine and proudly told me about the raw food dish he made. Of course I expected to hear details about the social part of his holiday as well, but it turns out he ate his Thanksgiving meal by himself while his family celebrated at his sibling's house.

This was sad and frustrating. My friend eating all by himself was only taking in secondary nutrition. Secondary nutrition is what you call the nutrition most people think of - food, beverages, and nutritional supplements. Primary nutrition is what gives our lives meaning. It's what feeds our soul. It is relationships and hugs from people we love. It is careers, spiritual practice, physical activity, and leisure time - fun, hobbies, entertainment, and rest. Getting together with people we love and nurturing relationships is a vital part of life and benefits us in many ways.

"They don't like my food, and they eat turkey and I don't like to be around that," is what he told me. I could relate to this because that was how things used to be in my house. I would get up on my high horse and preach to everyone that they should eat a certain way. I was frustrated that people didn't like the organic whole food vegan dishes I cooked because I knew they would make them healthy, and that what they were eating was killing them. Of course, there were family members who would comment kindly about the vegan dish brought to the table - but the reality is that they were thinking that it was nothing more than a poor protein vegetable side dish (a dish that does nothing to stimulate any consideration of giving up meat).

The solution to the problem is to lose the "rabbit food" and go with meat substitutes.

Meat substitutes, also known as meat analogs, are vegan food products that look, smell, feel and taste like meat in practically every way. This can be a shock to people. Someone who is used to eating a meat-centered diet, like most Americans, is ok trying meat substitutes, but is turned off by anything that strays from the norm (and appears healthy).

Meat substitutes don't threaten one's culture, identity and traditions, or alienate taste buds with something strange or foreign looking. What's more, they frequently have more protein than the meat they are trying to replicate. There are companies that produce meat substitutes - Garden, Yves, Light Life, Tofurky, and Field Roast to name a few. They make everything from Italian sausage to pepperoni and deli slices - all 100% vegan. They can be found in health food stores, Trader Joe's. And now, more and more traditional food stores are carrying these products. There is also Veggie Brothers which features chef made gourmet vegan dishes, delivered to your door anywhere in the USA and Canada that include meat substitutes like Vegan Chicken Pot Pie.

So how does this solution really work?

Meat substitutes are not extreme. They are not threatening. People try them, and that's a big hurdle. If you are a traditional household holding a festive holiday dinner, a macrobiotic dish or raw food dish is typically not in sync with everything else on the table. Meat substitutes on the other hand can rival the meat-based focal point of the meal. I've seen it many times, and many people have written to me telling me so:

Now, let the magic begin

When people try meat substitutes for the first time they are often amazed. It challenges their old way of thinking: vegans and vegetarians just eat salad.

I have found that when you couple meat substitutes with great information there is a very good chance that a person will make better dietary choices like consuming less meat, or eliminating it completely. Most people are aware that consuming less meat improves health, offers relief to animals, and helps the environment.

If you are on a super healthy diet and adding meat substitutes to your holiday dish is a step down from your nutritionally superior throne, just remember, it can be a step up for the people you love the most. No one says you cannot also bring your super healthy dish. In fact bringing both to the table provides people with a demonstration of where they can start, and where that may lead. I don't know about you, but if someone I love who's been getting F's on their report cards suddenly gets a D, I'm happy for that progress, and I am happy to support them reach an A+ level - at a pace they can handle. But if they never get beyond a D, it's better than an F.

It is my prayer that we recognize the good karma and the good dose of primary nutrition that comes from encouraging people in our lives to move towards a healthier diet. We just need to offer vegan alternatives to the foods they already know, love and enjoy. My friend who had Thanksgiving by himself missed a huge opportunity to help open closed minds and possibly heal a relationship that needed healing. Using meat substitutes, I recently enjoyed my 4th completely Vegetarian Thanksgiving with my slowly converting Italian American Family.

If you are a vegan or an extremely healthy vegetarian, consider bringing foods that are not so extreme to the people who really need to improve their diet the most. And please don't ignore the power that meat substitutes can offer. Let us make an effort the next holiday - whether it is Christmas or the Fourth of July - to use meat substitutes as fun, enjoyable, ways for family members to enjoy the same food, even if its not all the time.

Nostalgic Candy - A Traditional Old Fashioned American Candy Maintains Its Popularity

In Atlantic City, New Jersey, it's often packaged in collectible beach themed or Atlantic City memorabilia containers. Salt Water Taffy remains a popular treat and is often purchased as a gift or souvenir from that location. Otherwise, sources for this candy range from exclusive high-end boutiques to buy-it-by-the-pound grocery store bulk product departments. Its popularity can be based primarily on one measurement never overlooked by consumers of edible products - it tastes good!

The fable surrounding the name "Salt Water Taffy" is that it originated in 1883 after a northeaster wind caused a flood in Atlantic City, New Jersey. The entire stock of David Bradley's taffy candy was soaked, seemingly ruining it. Joseph Fralinger, who was manning the shop, was prompted to call the candy "Salt Water Taffy" after several customers ordered it using that (and similar) names. He then packaged the candy and sold it as a souvenir of the flood. This fable, a classic "make lemonade out of lemons" story caught on fast and probably made taffy even more popular.

Frahlingers remains the oldest of Atlantic City's original businesses on the Boardwalk, still selling a large variety of saltwater taffy. Due to the popularity of the candy (and especially its name) the Trademark for "Salt Water Taffy" was brought under legal dispute several times throughout history. This sweet treat remains highly popular to this day, and the name represents the sweet result of American resourcefulness, creativity, and capitalism.

"Taffy Pulls" were the social event participated in by family, friends, and neighbors; and documented in much literature and history of the late 1800's. After making the simple recipe, the taffy was hung on a hook then stretched to a length of 5-6 feet long. It was then looped back to the hook again and the strands were folded together. This "aerated" the mixture, which made the candy softer. Of course, this pulling process was eventually mechanized. A man named Enoch James is credited with being the first to innovate the equipment and process that would make taffy pulling faster, more efficient, and suitable for commercial use. However, it's reported that old fashioned taffy pulls do continue to be held at parties in the Country of Wales.

The recipe for taffy is quite simple. It includes the common ingredients corn syrup, butter, sugar, corn starch, water, and salt. After the desired food coloring and flavoring is added the mixture is boiled to the "soft crack" stage at a temperature of 270 degrees Fahrenheit. Today, of course, Salt Water Taffy is primarily produced in a large scale environment using modern manufacturing processes. Salt Water Taffy, which actually contains no sea water whatsoever, is available in colors and flavors to coordinate with most any occasion, holiday, or theme. Many varieties contain a soft filling in the middle of each candy with a special flavor and color. Though the candy is sold everywhere, Atlantic City is still considered its traditional "home" of origin in the United States. In Great Britain, the name 'Taffy' is often used interchangeably with 'Toffee'.

A Quick Guide To Pizza Cheeses

A lot of times, what gives a certain restaurant's pizza its particular taste is the type of cheese they use. Really, it should be the types of "cheeses" since many places have their own unique blend. Some places even have a secret recipe that they won't give out, even under pressure of torture. Here are some of the most commonly used and why they are the best.

Mozzarella

Without a doubt, mozzarella is the king of pizza cheeses. It originated in Naples and was originally made from the milk of water buffalos. These days, it is made from cow's milk and it is easier to work with. This cheese is packed with moisture and has a short shelf life. You have to use it pretty soon after buying it. There are lots of different mozzarellas available at the store and they all have different fat and moisture content.

Provolone

The second most popular cheese is provolone, which comes from the Neapolitan word 'prova,' meaning 'ball.' Provolone is firm and smooth with a golden color on the outside and a creamy interior. The key to this cheese's flavor is its smokiness. It is cured for several months and this gives it a pungent flavor. Like mozzarella, there are several different varieties that are commonly used.

Cheddar

Cheddar is a good cheese for mixing. It is rarely used by itself because it does not stretch well. Instead, it is usually mixed with other types of cheese. It varies from mild to sharp flavor and the whole range is good for making pizzas. The sharper types of cheddar aren't usually used because they don't blend as well.

Mixes

Most places use a mix of mozzarella and cheeses that are harder. They do this to add variety to the flavor and also cut down on the cost of the mozzarella. Every place has its own recipe (and some won't divulge!), but mixing cheeses include Parmesan, provolone, Romano, and dry jack.

Cheese-less?

It may surprise you to know that some folks prefer their pie with no cheese on top. This might seem like a wild new idea, but it has been the norm in Europe for years. Deep-dish pizza loaded with cheese is actually an American concoction. In Europe (including Italy), they often skip on the cheese so that the flavor of the other toppings can come through better.

If you're making your own pizza at home, you should experiment with cheeses. Even if you're buying a frozen one from the grocery store, hit the deli and pick up some different type of cheese. The flavor difference just might turn that cheap store-bought pie into something as tasty as what you get at your favorite Italian restaurant.

Is Facedrink Energy Safe? Does It Work?

Energy drinks are the rage today as we overdo it all day, stay up all night, and then try to drag ourselves out of bed the next morning to go through that routine yet again. Just take your Facedrink and you can get through the morning grogginess ready to take on the day. But the big question is, is Facedrink healthy? How does it differ from other energy drinks?

Facedrink, the little bottle that has sprouted like dandelions across grocery stores counters, promises an immediate energy boost that lasts for hours but without the "crash" associated with other energy drinks. Indeed, Facedrink claims "we don't put any sugar in our energy drink". Its main ingredients are B Vitamins and an "energy blend" consisting of citicoline, tyrosine, phenylalanine, taurine, malic acid, glucuronolactone and caffeine (140mg of caffeine per 2.5 ounce bottle).

Caffeine is in bold letters because while all that other stuff has that really cool "medical yet natural" sound to it, the only thing in Facedrink (or Monster or Red Bull or RockStar or any other "energy" product) that has been proven to improve mental alertness is caffeine.

The B Vitamins in a bottle of Facedrink (and their percentage of Recommended Daily Allowance) include: Vitamin B3 (150%), Vitamin B6 (2000%) and Vitamin B12 (8333%). All of these vitamins are important for your metabolism and while not having enough can hurt you, it has never been proven that having extra will help you - or increase your energy.

In terms of the "crash" that Facedrink supposedly avoids, we can only assume that they are referring to the fact that it has no sugar. Some people - especially those with insulin resistance like diabetics - do feel a "crash" sensation when their blood sugar level goes up and then down after consuming a large amount of sugar, so this is a theoretical benefit compared to energy drinks with sugar in them.

Like almost all "energy" products, Facedrink is ultimately just a caffeine delivery system. And like all drugs, caffeine has side effects: jitteriness, increased heart rate, increased blood pressure and insomnia. If you decide to try Facedrink, the best i can say is never drink more than two bottles and don't mix it with any other caffeine containing products. If you need some quick energy for a late night of studying or driving, it probably won't hurt you any more than a cup of coffee will.

The Wonderful World Of Coffee Makers!

Coffee makers have come a long way! Today there is virtually one made that is suitable for anyone's budget or needs. Prices of coffee makers range from very cheap, as low as $9 all the way to around $200! They come in all shapes, sizes and even platinum. It all depends on how much coffee you want to drink, and of course how much you want to spend!

I used to almost dread making coffee in the mornings. In my household I am the only coffee drinker, and used to waste the delicious beverage on a daily basis. As I typically only drink one cup of coffee, or two maximum, I would brew an entire pot and end up dumping most of it. Not only was it a waste of money, it was also a pain. I would first have to grind the beans, then fill the pot with water, find a filter, and it truly was a long process. Some mornings I would forego making the coffee as it was also time-consuming. I would end up running to the local bakery or gourmet shop and spending a lot of money on coffee.

These days I use my trusty Keurig, and life is great! I never miss a morning with coffee as it is so simple to use the one-cup coffee maker. It saves so much money, and I love being able to change the flavors on a daily basis. It has saved so much money, and a one-cup coffee maker is perfect for a household like mine - one with only one coffee drinker! These are also perfect for small offices, with only a few people.

Traditional coffee makers are great for those looking for the freshest cup of coffee possible. There is nothing like grinding your own coffee beans to drink at the utmost peak of freshness. These are perfect for larger households as well, where there are many coffee drinkers, or for large offices.

For those looking for a gourmet coffee drinking experience at home, today many coffee makers come with built-in espresso makers. I have one of these for special treat time, or for when guests are staying over night. These machines can make: lattes, espresso, cappuccino and more. Some of them even have built-in milk-frothers that are perfect for making that delicious foam to top those cappuccino.

Regardless of the coffee maker you choose, what is important is picking that perfect coffee to go with it! Luckily there are virtually hundreds of roasts, flavors and blends of gourmet coffee available for purchase.

What Is the Pecan Scab Disease?

There are some wonderful foods that come from the sea which some people do not know about; for example laver bread which is a seaweed, and delicious when bought already cleans so that all you have to do is fry it in bacon fat with some cockles for breakfast with eggs and bacon and a sausage or two along with mushrooms. It's full of iron and iodine and is good for your health as well as being very tasty. This is a traditional Welsh recipe, enjoyed all along the Gower coast.

Another of my favourite recipes is one from the Alentejo region of Portugal; I had this in a wonderful restaurant in the mountains but the only problem was that we ordered far more than we could possibly eat. The dish was pork and clams; the pork had been marinated in white wine, garlic, thyme, onions and possibly oregano and the clams had been cooked in the dish with the tenderloin of pork. It was delicious, but I don't think I had realized before that meal that pork could combine so well with seafood.

Octopus cooked in red wine, with tomatoes and macaroni is another of my favourite seafood dishes, but Greek this time. You need to throw the whole octopus in a large pan with just a little water, cover the pan and cook on a low to moderate heat for 15 minutes. When you remove the lid, the octopus will be cooked, you can tell because the tentacles will have curled up and you will have a pinky liquid at the bottom of the pan. You fry onions and garlic in olive oil and cut the octopus into bite size pieces, removing and discarding the beak and any other bits of the head you don't want to use. When the onions are translucent, throw in the octopus, tomatoes (about a kilo of chopped) red wine and macaroni and cook until the macaroni is tender with some black pepper and oregano and thyme.

Another of my all time favourite seafood dishes is again from Portugal, although they eat it in Spain too, and that is cuttlefish cooked in its own ink. Squid cooked like this is great too. It isn't the prettiest dish you could have on your plate, but it is worth trying just once.

Finally there is the sea urchin, which is very underused and under-rated. I first came across it while living on Mykonos, Greece, when I was given half a prickly shell, half a lemon and some bread which I had to dip in olive oil and move around the interior of the hell to scoop up the orange star in the centre. It was delicious, and I then tasted the sea urchin soup, but that was way too gelatinous for my taste. Later on the island of Aegina I was invited to try sea urchins in a novel way - in a shot glass with a touch of Tabasco some freshly squeezed lemon juice and a slug of tsipouro (something like ouzo). This was good too; if not a traditional Greek dish it certainly had the flavours of the country.

There are so many varieties of seafood that we can use, it seems a shame to just stick to the ones we are familiar with. Why not experiment with some of the seafood I've mentioned here and give your taste buds a treat?

What Is the Pecan Scab Disease?

One of the most well-known diseases that can harm a pecan tree is a fungus known as 'pecan scab'. It is also the most damaging. The reason for this is because pecan scab can infect the shuck, or pod of the pecan, stems, and leaves. What also makes this disease particularly prevalent is the fact that it can attack anytime during the season and will lay dormant in the leaves during winter waiting to kill your crop.

The cause of pecan scab is water. Too much water will allow the fungus spores to develop and thrive. This can be particularly difficult to control in the southern states where pecan trees are common. Mid to late afternoon rains are typical and those are the worst for spore development because the leaves can stay wet overnight. The longer they're wet, the more likely it is that the spores will develop and turn into tree-killing pecan scab.

The primary indicators that your trees may be infected are splotches that appear on the leaves in various sizes. These lesions are indicative that the pecan scab has killed that part of the leaf and can lead to early drop of the stem. Also, because the splotches are dark brown to black, photosynthesis cannot occur causing the leaf to wither and eventually fall off of the tree.

To prevent pecan scab, there are a variety of fungicides to use to kill the spores. The key is to spray the tree prior to getting it. If you're expecting a heavy rainfall, that's a good time to be preventative since that's when pecan scab tends to develop. However, if you're unwilling to use a fungicide or if it's not economical for your few trees you can still prevent pecan scab by removing dead leaves, pruning infected leaves and clearing the tree and area around the tree after the harvest season.

Pecan scab can be very serious, infecting entire orchards and ruining an entire harvest season. And the fungus is particularly stingy. There are some types of pecan trees that are more resistant than others like the Oconee and Houma varieties. But these may not be the type of tree that will grow in your area so you have to be careful. The truth is that nearly all farmers who grow pecan trees will most likely have to contend with some sort of fungicide and possibly pesticide at some point. It pays to be preventative otherwise fungi and pests have the potential to ruin your entire pecan season.

The Pecan Tree: Where Does It Grow?

Many people always assume that pecans are a southern nut. This is most likely because first of all, Georgia grows a large amount of Pecans, and secondly because pecan pie is such a distinctly southern dessert. Not many holidays go by without at least a pecan dish of some kind gracing the table. Most learn that pecan trees are a tough tree that can grow in over half of the United States and as far north as southern Canada.

The pecan tree actually originated in Texas and Oklahoma and spread outward from there. Native Americans found the pecan nutritious, easy to store, and easy to trade with. It wasn't until recently, though, that pecan trees were discovered deep in the wilds of places like Wisconsin and Illinois. This is heartening because it means that if the rugged pecan tree can withstand the weather shifts of those states then it's likely it can be adapted to grow in even colder climates.

There are actually over 500 species of pecans in existence so it's not terribly surprising that some species of the tree would be able to withstand cruel northern winters. In fact, the tree itself can produce nuts for well over 100 years. The only difference between the varieties of pecans is the shape and a slight flavor difference. This is to be expected given different soil compositions, sunlight and heat availability, and access to a water source. The pecan you eat has everything to do with where it was grown.

However, if you're going to attempt to grow your own pecan tree, it's important to buy the right one. Because there are over 500 species, picking the tree that's best for your particular climate can be a challenge and is definitely a game of patience. For instance, the "Desirable" pecan tree species is native to Mississippi so it will thrive and produce best in warm, humid climates like that of Georgia or Florida. But the "Wichita" variety grows best in western and central Texas because it thrives best in arid environments. But be prepared to wait. Even the most precocious of pecan trees, the ones that bear nuts of the fastest, still take about five years.

The fact that the pecan tree originated in Texas makes it easy to believe that this is a sturdy tree given the climate variety of the Lone Star State. Recent discoveries of the tree in harsh, cold environments lead one to believe that what is known about the pecan tree is only getting started. All of this is great news because it means that no matter where you spend your time eating at the table (especially during the holidays, which is the time of year when pecans sell the best), you'll be able to have some delicious, locally grown, pecan pie.

How to Make the Best Hamburger in the World

Many people would choose the hamburger as the food item they would choose if they could eat only one thing for the rest of their lives.

It is really hard to mess up a hamburger, but at the same time it is very easy to cook a great hamburger. There are thousands of thoughts on what constitutes a great hamburger. Some of the most popular beliefs concerning a great hamburger are:

1. Use very lean meat, for example, a blend of 80/20. That ratio is a blend of 80% lean blended with 20% fat.
2. Never mash or flatten a hamburger patty and make a loosely formed patty.
3. A hamburger must be cooked medium to be good, otherwise, it will be too dry and have less taste.

After ten years operating a family owned restaurant, in my opinion, all three of those assumptions are bunk. Let us look at each belief separately:

1. When experts describe a great steak, often the most important factor is a good marbling to lean ratio. Marbling is a polite word for fat. The school of thought is that the more marbling a steak has, the more flavor the steak will have. In my opinion, the same holds true for hamburger meat; a higher ratio of fat to lean will yield a better tasting hamburger. Following that reasoning, we use a 73/27 or 75/25 ratio hamburger meat.

2. Hamburger meat is ground and therefore, unlike a steak, the connective tissues have been cut. There are two facts in play with ground hamburger meat which are not in play with a steak.

A. Ground lean mean, without any fat, will be very difficult to form and maintain in patty form because there is nothing to bind the meat. Fat is used for this purpose as it acts as a binding agent. Steaks maintain their shape because the connective tissues have not been cut.

B. Hamburger meat, once formed into a patty, when placed on heat has a tendency to contract or draw-up. To counter this tendency and to also expel excess liquid fat, after two minutes of cooking, we flip the patty and mash it with a spatula. This mashing of the patty counters the contraction tendency and also eliminates some of the fat from the patty. Expelling liquid fat does not expel the fat cell walls which impart tons of flavor to the meat. Our patties are tightly formed to allow for mashing without being squashed. We continue flipping the patty every two minutes until the desired doneness is reached.

C. Using our suggested lean to fat ratio, you can cook moist and tender hamburgers regardless your desired degree of doneness. A done hamburger will be just as moist as a medium hamburger.

We cook our hamburgers on a flat-top grill set to 350degrees F. If you cook on an outdoors grill with a grate, we suggest you start with hamburgers patties no more than 3/8 inches thick as mashing the patty will be more difficult than on a flat-top. To ensure a correct degree of doneness, the use of a thermometer is suggested. The following cooking temperatures will give you the perfect hamburger, just remember, meat will continue to cook for 3 to 5 degrees more once removed from the heat source.

Rare - remove from heat source at 135 degrees
Medium rare - remove from heat source at 140 degrees
Medium - remove from heat source at 145 degrees
Medium well - remove from heat source at 150 degrees
Done - remove from heat source at 170 degrees

If you don't have a thermometer, take the following steps to cook your hamburger to rare, medium, or done.

1. Rare - with the hand in an open, relaxed state, press the fleshy part of the hand between the thumb and the index finger. That is the feel of a rare hamburger.

2. Medium - stretch out your hand. Press the same part of the hand. That is the feel of a medium hamburger.

3. Done - clench a tight fist. Press the same part of the hand. That is the feel of a done hamburger.

We break the rules, but sometimes breaking the right rules ends with the right results. The old saying, "What's good for the goose is good for the gander", applies to "What's good for a steak is good for a burger." Enjoy!

Reasons Why Indian Cuisine Has Become So Popular All Over the World

INTRODUCTION AND HISTORY:

Indian food and spices have been popular all over the world since ancient times. The Romans imported spices from India as early as 77 C.E. The Arab traders imported spices from India before the beginning of the Common Era. By the middle ages, Indian cuisine and spices became extremely popular all over the world. All major kingdoms in Asia and Europe had active spice trade with India in the middle age. Many battles were also fought at that time especially between the European powers England, France, Portugal, Dutch and Spain to gain access to the spice route to India. Indian spices and condiments were one of the major reasons why the British visited India before colonizing it. Even Christopher Columbus was searching for a sea route to India (to resume the European spice trade with India after the fall of Constantinople) when he accidentally discovered America in 1492.

REASONS FOR POPULARITY OF INDIAN CUISINE:

Indian recipes have been traditionally known for the simple style of cooking where the nutritional value of the food is maintained while enhancing the taste with the use of spices and masalas. The concept of pickles and salads originated from India too. They were served with the main dish and acted as an appetizer for stimulating the taste buds.

The different parts of India had their own local traditions and cultures. The food and recipes of the various regions were quite diverse too. In North India, wheat has been the staple food whereas in Southern and Eastern parts of India, rice is the staple food. The food habits also vary as per the weather conditions, geographical location and major crops of that region. For example, in coastal regions of India, seafood and fish recipes are more popular whereas in central India, vegetarian cuisines are more popular. However, there is hardly a situation when a popular food of any part of India is completely new to another region of India. This is because of the food culture in India where people exchange food with their neighbors and friends especially during festive seasons. This is common in every part of India and has helped in spreading the popularity of various regional dishes in other parts of India.

Festivals and food prepared during festivals have their own significance too. For example in Maharashtra, Makar Sankranti is observed in the month of January. Bajra rotis (pearl millet breads) and sweets made of jaggery and Til (mole) are served during this festival as eating these items during winter is quite beneficial to maintain body temperature. These festivals help in making a situation where no one feels compulsion of eating healthy food as per weather conditions but instead enjoy doing so with the festive activities. The popularity of Indian festivals around the world have also helped in the popularity of Indian food.

Indian medical science known as Ayurveda is known for its easy and natural way of treatment. The base of Ayurveda is healthy Indian food and herbs. The physical and mental fitness exercises Yoga also originated in ancient India. Indian food and cooking has been traditionally drawn from yogic philosophy of cooking and eating. So, with the popularity of Ayurveda, Yoga etc., people all over the world have realized the health benefits of Indian food.

In modern times, Indian expats all over the world have helped in popularizing Indian cuisine. Though Indian cuisine was popular in UK and many other parts of Europe and Middle East since the middle ages but it was mainly due to the Indians settled abroad that they became very popular in North America and the rest of the world. No wonder countries like US, UK, Canada and Australia have several restaurants and hotels serving only Indian food.

With the massive growth of cable television in the last few decades, food shows are coming up on TV channels all over the world. Indian recipes are part of the diverse recipes taught in those shows. Thus, cable television had an important role too in increasing the popularity of Indian cuisine.

How to Serve Tilapia

If you are in the mood for seafood, but not necessarily shrimp, how about tilapia? A good tilapia recipe will go a long way toward a great meal.

A grilled tilapia recipe is one of the finest ways of enjoying this great tasting fish. No longer do you and your guest have to suffer from boring fish dishes that are created with the mainstays of lemon and butter to make the fish palatable. Tilapia is a far cry from the fishy taste that often accompanies grilled and broiled seafood, and that lends well to making your own recipe taste sumptuous no matter what you do with it.

Heart Healthy Fish

Tilapia is like many other fish that can be found in the sea, it is full of essential nutrients such as oil that is good for your health, and for that reason alone it should find its way onto the menu several times each week. Heart healthy food is often overlooked in our fast-paced world, but that should not be when this fish is so easy and quick to turn out and it tastes wonderful so you know that your family is going to be able to enjoy it for sure.

Kick Up the Flavor

Some people enjoy a tilapia recipe that kicks it up a notch with chili rubbed right on the surface of the fish. Along with lemon and garlic, you will think you have died and gone to heaven when you pop this one in your mouth. Serve it along with asparagus or your other favorite grilled vegetable and there is nothing but pure pleasure to be expressed.

Baked Tilapia

Of course, you might want to indulge in a baked tilapia recipe if you do not have a grill available when you are hungry for something good. With just a little salt, pepper, and lime, or even a little butter and lemon, you can turn your fresh tilapia into a treat that will have your mouth-watering before you even get it to your plate. Serve it with some steamed vegetables and some crusty bread and you will be the hit of your own party.

Chowder with Tilapia

Now if you are into soups, here is something that you should try when looking for a good recipe. Serve a hearty bowl full of corn chowder that is teeming with potatoes and tilapia. All you need for this is the know-how of how to make fine corn chowder and the rest is all in the fish. It will cook up well when you place bits of tilapia into the chowder as you cook all the ingredients together, but if you want to add something really special, add some baked or grilled tilapia and something special is sure to happen.

Ginger and Oranges

Ginger and oranges also go well when grilling tilapia and give it some extra zest. If that is what you are looking for when serving family and friends on the patio, you are sure to have them coming back for more.

Don't forget to have fun and be creative with your next tilapia recipe, you won't regret it.

How to Eat Street Food Safely While Traveling

Tasting the local cuisine of a city is absolutely essential to understanding that city's identity, past and present. In most cities you will find restaurants that offer some typical foods, though if they're aimed at tourists you can expect to find higher-than-normal prices and watered-down flavors. Short of accepting an invitation to dine at a local's house, your best bet for local cuisine will often be on the street.

The street is where a city's history collides with the modern day, where old traditions exist alongside such newfangled developments as designer stores and fast-food palaces. It's where the poor mingle with the well-off over a light lunch, where tourists can interact with locals of all stripes--and often score the best food at dirt-cheap prices.

Meaningful, delicious, authentic street eats are not only found in big foreign cities with famous food cultures, like Bangkok and Mexico City: Even in a city like New York, the simple act of buying a hot dog on the street links you with a century's worth of New Yorkers who have done the same. But it's in those other cities where street food poses the bigger perceived risk, and where tourists are more likely to shy away from the street altogether for fear of getting sick. By heeding the following advice, you can drastically decrease your chances of falling ill from eating well on the street (or anywhere else, for that matter).

1. Check that your vaccinations are up-to-date before traveling, especially to developing countries. Hepatitis A, for example, can be transmitted through contaminated food or water; the full vaccine (two shots) protects you for at least 10 years.

2. Never drink the tap water, including ice. In some countries, even your average tourist restaurant may not be filtering water to make ice, so always ask, or play it safe and avoid ice altogether. If you can, bring your own water bottle from home, as many hotels offer filtered water for fill-ups--that way you'll save money and decrease plastic waste.

3. Choose established venues, or eat where lots of locals are eating--and try to visit during peak times of the day. Use websites, guidebooks, and blogs to research what street vendors have been around for a long time, are consistently visited by non-locals without issue, and are generally popular. When in doubt, follow the local crowds, as they're only going to eat where the food is good and fresh--where there are lots of customers, there will be lots of turnover behind the scenes. For the same reason, avoid street stands at odd hours when it's more likely the food has been sitting out for too long.

4. Avoid raw, unpeeled fruits and vegetables. If it has a thick skin, however--like bananas, mangoes, cucumbers-or if you can wash it off with your own filtered water (say, an apple), it's fine to eat. You can do without cold salads on your trip, but don't forgo all healthy fruits and veggies--you may end up upsetting your stomach if you limit yourself to meats and carbs! And remember: Cooked vegetables are generally just fine. Strive for a somewhat balanced diet.

5. Always wash your hands before eating. The importance of this cannot be understated. On the street you likely won't find a sink and soap, so always carry antibacterial hand gel with you.

6. Be prepared. Take care to travel with a good first-aid kit that includes, among other items, oral rehydration salts, antacids, and antidiarrheals. But don't reach for the latter at the first sign of a problem--often a bad stomach bout only requires time, rest, bland foods, and lots of fluids. It also pays to research what local food to ask for if you do fall ill, as the local remedy is often both tastier and more effective than plain toast and chicken broth! Depending on where you're going, you may want to ask your doctor about traveling with a dose of antibiotics (and instructions on when to take them) just in case.

The most memorable and delicious travel experiences often come at the hand of a street-food vendor. Don't let fear prevent you from digging in--the responsible way.

Community Supported Agriculture: A Win/Win Situation

This fall our family signed up with a local Community Supported Agriculture (CSA) farm. I am thrilled as this is something I have longed to do for some time.

In the last 20 years CSA's have become very popular. CSA's provide an excellent way for consumers to buy local, seasonal food directly from a farmer. Participating in CSA farming is simple: a farmer offers a certain number of "shares" to the general public. Generally, a "share" consists of a medium size box of vegetables but other products may be included as well such as fruits, eggs, milk, cheese, honey and/or maple syrup. Consumers who want to partake simply purchase a share (sometimes referred to as a "membership" or a "subscription") and in return receive a box, bag or basket of seasonal produce. While this practice itself is simple, the impact has been monument us. Thousands of families have CSAs throughout the country. In many areas, there is a more of a demand than there are CSAs to fill it. Some CSAs are finding themselves resorting to waiting lists. It has been estimated that currently the United States alone is home to over 4,000 CSA farms.

Advantages for Consumers
The advantages for consumers are numerous!

* Uber-fresh fruit and veggies packed full of rich vitamins and nutrients
* Exposure to new vegetables, new products and new recipes
* Farm visits
* Children and adults alike suddenly preferring "their" farms products, even veggies previously undiscovered
* Developing a relationship with your local farmer
* Educational aspects regarding food, growing and a working farm just to name a few points.
* No need to have the space for a garden in order to enjoy fresh produce
* No experience necessary
* Knowing exactly where your food comes from
* Teaching he kids were your food comes from and how to help produce it
* Lower prices
* A wide variety of produce
* The ability to request something extra or not to receive something else
* Extra produce to freeze and can, thereby redoing the grocery bill even after the season.
* Advantages for Farmers
* The advantages for farmers who choose to offer CSA shares are abundant.
* Allowed to focus on marketing the food early in the year long before the long days in the field begin
* Receive payment early in the season which allows for better planning and cash flow
* Supporting local economies
* Shared risk regarding each crop's yield
* An opportunity to get to know the people who they feed
* The joy of participating in sustainable farming/harvesting while still making a living
* The ability to teach others about where their food comes from.

Variations

It is important to note that each farm is slightly different. Some farms utilize a "mix and match" or "market-style" CSA. Here, consumers would not simply be picking up a standard box each week; they instead load their own boxes with a certain amount of personal discretion. The farmer lays out baskets of each week's ripened vegetables. On some farms, the consumers are asked to take a prescribed amount and leave behaving what their families do not care for. Many times this extra produce is sold at farmers markets, roadside stands, or donated to local food banks. At other farms the members have a wider choice to opt for what pleases their family, often within specific limitations (I.e. "one basket of raspberries per share, please"). Furthermore, while some farmers sell shares for a whole year at a time, other's offers 10 week, or 25 week intervals. Some farmers require members to complete a certain number of "work" hours while others do not require this at all. Nearly all farmers offer farm pick up (which in my opinion is the fun part of the CSA experience), some also offer drop off/pick up locations and/or home delivery.

Remember that CSAs are not solely about vegetables. Many have options for shareholders to buy eggs, homemade bread, meat, cheese, fruit, flowers, honey, maple syrup and other farm products as well as their vegetables. In some areas farmers are coming together to offer their products together. For example one CSA vegetable and honey farm may allow another chicken farmer to use their CSA as a drop off point thereby allowing CSA members to purchase chickens when they come to pick up their share. Other farms are streamlining their farm into one specific area only. Still other non-farming third parties are setting up CSA-like businesses, where they sell boxes of local food to their members only and are essentially middle men.

Shared Risk
One of the most important concepts of the CSA arraignment is the premise of shared risk. When CSAs first began this notion of "we're all in it together" was critical. If the season allowed for apples to be rampant, then the families began not only using the apples as fresh produce but also putting some up for winter; freezing for pies and crisps, juicing, and making homemade apple sauce. If a hail storm depleted all the tomatoes, well, those families could expect very little spaghetti that year. This concept remains. While farmers often have other avenues of marketing their produce through farmers markets, wholesale, and industrial accounts, many still require CSA members to sign a policy indicating that they agree to accept without complaint whatever the farm is able to produce.

This feeling of shared risk interestingly creates a sense of community among members and between members and the farmer. Together, all the members and the hardworking farmers cheer on the green peppers and watch the onions anxiously. They are excited together, concerned together and triumphant together. Most CSA farmers report feeling a significant responsibility to their members. When specific crops are scant, they ensure that the CSA members have first dibs.

At times however, things do wrong. Hideously, horribly wrong. Sometimes it is understandable; a wretched divorce, sudden death or family tragedy. Othertimes, it may be a renegade, irresponsible farmer or a newbie over his head. With that said there are hundreds of farmers who take pride in their land and farm, you find joy in feeding the member families and who have a grand reputation. There are a few noteworthy tips to avoid any issues. When searching for your new CSA remember:

* Ask around for recommendations.
* Find an established, reputable CSA
* Ensure that all produce being offered is actually from that farm. (Occasionally, new farmers get odd, desperate ideas and bring in produce and "resell").
* Check contract for hidden fees and to ensure you are comfortable with all fees.
* Visit the farm and see for yourself how the produce is grown, how the animals are kept and the land is treated. Nothing else can be as rewarding or affirming.

Other critical tips for potential CSA members:

* Do not expect all your produce to come from your CSA. While your share will be plenty of produce, it will not be enough. Most CSAs do not provide fruit, and those that do, do so in specific quantities. Furthermore, stables will still need to be bought. Inquire with your farmer before running out the market. Again.
* If you are unfamiliar with eating seasonally, do some research! It will be shocking that the grocery store has tomatoes but yet they don't ripen until August! Who knew?
* Always inquire about types of produce expected as well as quantities.
* If you are planning on freezing and/or canning for winter, inquire with your farmer. Many times he/she will have a list of individuals seeking extra produce on top of their CSA order.
* Always, always, always remember, refer to and obey all policies.
* Always ask the farmer for references. If they have plenty of good reports, you are in safe hands.

Joining a CSA can be a rewarding, healthy choice for your family but also for the Earth as well. If you are concerned with Environmental issues, are a proponent for "going local", are interested in becoming a "localvoire" or just don't have a green thumb yourself, check into joining a CSA- fresh, local, healthy produce without all the work!

Create a Positive Impact on Your Local Economy by Eating Out at Local Dining Establishments

Supporting locally owned businesses has a greater impact on the local economy than some may think. With an increasing number of chain restaurants cropping up, it has become harder for independently owned mom-and-pop shops to stay in business. If you're planning on eating out with friends or family, consider having a local dining experience, where the money you spend has a positive impact on your community.

Frequenting Local Dining Establishments Generate More Revenue For Your Community

Some people may assume that it doesn't matter which restaurant they choose to go to, because the money they spend will circulate and end up in the same place eventually. Unfortunately, this is far from the truth. For every dollar that is spent at a national chain restaurant, roughly 13% will stay in your area. The remaining amount generally goes to pay for supplies, services and corporate profits - all of which are most likely not being purchased in, or benefiting, your community.

On the other hand, if you choose to visit a local dining establishment, the amount of revenue that is kept within your community is significantly higher. With nearly 80% of every dollar spent staying in the area, this is proof that you can make a more positive impact on your community by spending your money where it counts the most - with an additional 67% of your money going back into your community, instead of being spread over a vast amount of area where the tiny percentages of every dollar don't have much of an impact at all.

Following the Money Trail - Small Businesses Dollars Become Large Investments

Small business owners often contribute to the communities that are home to their business in many ways. Small businesses hire employees from the area, bringing unemployment rates down. These employees, in turn, will spend their paychecks within the area, giving more small businesses the opportunity to expand and hire even more employees. Besides employee wages being paid to residents of the area, small businesses also pay local taxes, purchase supplies and commission services from other businesses within the area, thus creating more revenue for the community.

Local dining establishments are also known to give back to their communities through contributions. By sponsoring sports teams, they help to create an environment where children can thrive with discipline and friendly competition while building healthy self-esteem. Many independent restaurants also contribute to the community with food drives and donations, which benefit residents who may need a helping hand.

Small businesses are the backbone of the local economy, and now is the time to give back. Next time you plan on eating out, make your money count by supporting small businesses. When you support one small business, you are in fact supporting many small businesses, where the money flows through the community to create a more financially stable society that isn't merely surviving, but thriving.

What Exactly Is American Food?

When a potential diners peruses the brief description of any restaurant they likely get a sense of what type of cuisine can be found on the menu. Chinese, Thai, Italian, Japanese. These all conjure up visions of favorite entrées filled with spices, meats, vegetables, etc. authentic to the lands from which they came. But, what about American? What exactly is American food? Most Americans would rattle off a list of well-known dishes, most served at baseball games, such as hot dogs, hamburgers, French fries (something in the name begs to differ), and apple pie!

With closer inspection and investigation the truth becomes clear. Apple pie, hot dogs also known as frankfurters, and hamburgers originated in Germany. Frankfurt, Germany, Hamburg, Germany, etc. Even grandma's old-fashioned apple pie hales from Germany, and French Fries were actually first served in Belgium.

To find truly authentic American food the first Thanksgiving would be a good place to start. The pilgrims celebrated the harvest with foods the Native Americans provided and taught them to grow and cultivate. Maize (also known as corn), beans, squash, venison, fresh fish and seafood from the coast of New England, cornbread, cranberries, blueberries, and, yes, turkey. These are a few of the truly authentic American foods. Today truly Native American foods are created with native plants, grains, and spices including wild ginger, miner's lettuce, and juniper as well as a native version of quinoa, a variety of amaranth, little barley, maygrass, and sunflower. Native Americans of the northwest prepared dishes using salmon, and seafood, mushrooms, venison, duck, rabbit, and ground acorns for flour.

This is not to say that over the centuries particular foods have not been "Americanized". Many delicious dishes have grown out of the combination of Native American ingredients and ingredients introduced by the vast number of immigrant cultures. At the 1942 Texas State Fair Neill Fletcher combined Native American maize and a frankfurter, deep fried it, and stuck it on a stick to create the first All-American corn dog. Since then, many "American" foods have been created through the process of deep frying including potatoes, chicken, Twinkies, butter, and even Oreos. Other dishes that were served first in America include S'mores, the Reuben Sandwich, The Cobb Salad, and Baked Alaska. Finally to identify truly American food it is a good idea to seek out those dishes that bear the name of the region in which they were created including Buffalo Wings, Philly Cheesesteak, and Tex-Mex.

Is a Food Shortage in America Inevitable?

Unfortunately the way things are run today a food shortage in the land of plenty is coming. The food shortage will not be because the weather conditions threatened crops and caused less production. The animals will be perfectly healthy and they will multiply when they are allowed to. The problem that is going to set this country up for failure is going to come from our own government rules and regulations. We simply are going to be forced into a shortage of food products by the rules we have established.

Most of the products that we do manage to produce are exported to other countries. Do not blame the farmer for participating in the exportation of goods. The farmer has to have money to pay for their land, and their equipment, and the labor it takes to raise all that they produce. They also have to pay all of those taxes like everyone else. These are Land taxes, unemployment taxes, sales and use taxes, quarterly employee taxes, inventory taxes, and income taxes. When these people can sell their product for a higher rate they are going to. You really cannot fault them for doing so.

The government also controls what foods are produced and the amount of the food that is produced. They do not want too much of one food raised because that would cause the prices of the food to drop and the farmer would then have more problems. They would be raising more but earning less. The government has a solution to this problem in the form of subsidies. They actually pay the farmer to not grow a certain crop. The farmer can make the money and never break a sweat doing so. Who in their right mind would say no to that scenario? Money for not doing something would be most people's idea of a dream come true.

A lot of the people who have been watching the rising food prices and the problems that are happening around the world suggest that in April of 2012 the American population will see the price of food rise so high that they cannot afford to eat.

Experts in this area are suggesting that people take stock of their food pantries and try to prepare for these rising prices. If you can prepare yourself to the point that you can feed your family for a few months with very few purchases from a store you will make it through the food shortage period just fine.