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Becky Tweedy, Assistant to the President
Improving Gas Mileage – every little bit helps!
As gasoline prices continue to increase, an improvement of just one or two miles per gallon can really add up!
March 19, 2012
Sherri Meyer, MG Registered Dietitian,
Boost your brainpower… part 2
March 19, 2012
Denise Simmons, Corporate Chef
I'm a big fan of Mark. He publishes fabulous recipes, educates us about nutrition & what's good for us & the environment, and more importantly (to me, at least), is a loud voice for factory farmed animals. I admit, I can't read some of what he writes because it's just too disturbing. The living conditions of the animals destined for our tables is abysmal. My hope is that Mark, and others like him, will continue to get the word out to the public, who will then consciously decide to eat less meat-for themselves, the environment & for the animals. Below is a link to a wonderful article on the subject.
We’re Eating Less Meat. Why?
March 19, 2012
Sherri Meyer, MG Registered Dietitian,
Sugary drinks are associated with an increased risk of coronary heart disease according to a recent study conducted in men
http://bit.ly/wPT8Yx Even a moderate amount of sugar beverage intake-about 1 can of soda everyday, is associated with a 2 % increased risk of heart disease.
The cause of this increased risk could be inflammation inside the body. Intake of sugary beverages was associated with increased triglycerides (blood fat), decreased HDL cholesterol (“good cholesterol”) as well as other elevated inflammatory markers that increases a persons risk for heart disease as well as diabetes.
High fructose corn syrup, the major component of sugar-sweetened beverages is cheap & readily available. While the findings of this study should come as no surprise, this is the first report that increased consumption of sugary beverages is associated directly with increased heart disease.
The best thing to drink…water, coffee or tea (unsweetened). Fruit juice is not a good alternative due to the high amount of sugar, however, when diluted with water it is a better choice than a can of sugary soda.
Kick the Can
March 14, 2012
Sherri Meyer, MG Registered Dietitian,
Boost your brainpower… part 1
Makes 12
1/3 — head green cabbage, cored & chopped into thin strips
1/2 c — snow peas, sliced into thin strips
3/4 c — shiitake mushrooms, stems removed, sliced thin
3 — each scallions, chopped
2 — carrots, grated
2T — soy sauce
1T — sesame oil
1 — bunch fresh mint
rice paper skins*
water
Serve with dipping sauces (spicy peanut sauce, soy dipping sauce)
*Available in Asian sections
March 8, 2012
Denise Simmons, Corporate Chef
I’ve been thinking a lot about heroes lately. The first item that brought heroes to mind was a letter from CIA advancement announcing that they’re honoring the pioneers of American Cuisine at their 2012 leadership awards. All six chefs being honored deserve the recognition & accolades. I know less about Dean Fearing, Larry Fagione & Jasper White then I do the other three.
The three I do know have long been role models for me. Alice Waters is hero enough to me for being the first famous female chef (besides Julia, of course!). But her dedication to local and organic farming and sustainable food is tremendous. I don’t believe we’d be any where near where we are today in the sustainability world if it wasn’t for Alice and the education she’s given us all.
Wolfgang brought California cuisine into the mainstream. He made it OK to break outside Escoffier’s box of classic French technique and pairings. He made it cool to take Alice’s local ingredients and fuse them into something we’d never seen before. Fusion cuisine is where it is today because Wolfgang had the vision to devote himself to it decades ago.
I’ve had the opportunity to meet Paul Prudhomme a couple of times. He’s a down to earth, humble man who, though he’s an amazing chef in his own right, isn’t afraid to take cooking classes from local chefs so he can learn about regional cuisine and the indigenous ingredients that are so a part of it. If it weren’t for Paul, I don’t thing anyone outside ‘Loosiana’ would know what gumbo, etouffe, dirty rice and po’boys are.
The fourth hero I’m going to talk about is my dad. I said at the beginning of this blog that I’ve been thinking a lot about heroes. Dad has been nominated for a humanitarian award through Lewis Gale hospital, where he volunteers in the physical therapy department. He is where I get my strength and determination. Anytime I start to feel sorry for myself, for whatever reason, I have only to think of him. He was in an accident when he was 18 that left him paralysed from the waist down. Not only has his impairment NEVER stopped him, I believe it’s made him that much more determined to do whatever he wants to do, on his terms with a smile on his face. He is, in my opinion, an excellent example of attitude determining altitude. Which is what I think all heroes have in common, whether you’re a chef, a dad or a businessman.
March 6, 2012
Becky Tweedy, Assistant to the President
What can we do???
It might not sound like much, but even small steps add up! Let’s get going!
For more information, go to http://www.fao.org/fileadmin/user_upload/ags/publications/GFL_web.pdf
March 5, 2012
Sherri Meyer, MG Registered Dietitian,
3 (surprising) ways… to protect your heart
March 5, 2012
Sherri Meyer, MG Registered Dietitian,
March is National Nutrition Month and the theme is “Get your Plate in Shape.”
Here are few things you can do this month to get your plate in shape: