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Blog - Guest Writers
Monday, 31 October 2011 10:50
Right to Know about GMOs
By Kelly Ragan
Genetically modified organism (or GMO), it sounds like it should be something from a comic book. A small and meek tomato that succumbs too easily to the cold learns the definition of resistance when the genes of an Arctic fish are directly embedded into the tomato’s DNA to make it become: Anti-Freeze. Unfortunately, the reality is not far off from the fiction. In the 1970s the technology to do just that was developed. We can now combine DNA from plants, animals, bacteria, and viral genes that would never occur through nature or traditional crossbreeding. Many of the GMOs that we find today were created for an herbicide tolerance.
In 1976 an herbicide called Roundup was created that killed all things growing. It took two decades for this company to take DNA from a bacteria that thrived in a chemical waste dump and insert it into soy, corn, cotton, and canola. This is the Roundup resistant crop that we find today. This “miracle” for the modern farmer claims to increase yield, improve drought tolerance, have nutritional superiority, and so on and so forth. Unfortunately, it seems that the miracle is just a mirage. Super resistant weeds are now growing which means that more toxic herbicides (millions of pounds worth) are being released into our ecosystem. What seems most unfortunate of all is that most Americans have no idea what a GMO is.
According to Life Source Natural Foods last year “93% of soybeans, 86% of corn, and 93% of cotton planted in the United States [was] genetically modified.” That’s a significant amount of product that the FDA feels Americans don’t need to know about. In 1992, the FDA declared that GMO crops are Generally Recognized As Safe (GRAS) based on what the producers are saying about them. Seems a bit biased in my opinion. In Europe, many countries have placed bans on GMOs. The EU uses labeling as a mandatory aid for European consumers. There’s a movement in the US for the same recognition.
From October 1st through the 16th marchers traveled over 300 miles to Washington, D.C. in the Right2Know March. The aim was to get attention and awareness on what we aren’t being told about GMOs. We have a right to know! Start taking matters into your own hands.
- Purchase conscientiously and look for the Non GMO label or buy certified organic
- If you must buy non-organic avoid the Big 8: Corn, Canola, Soybeans, Cottonseed, Sugar Beets, Hawaiian Papaya, Zucchini, and Yellow Squash.
- Don’t forget about your animal products, GM alfalfa is a very common livestock feed; what they eat, you eat!
- Download the Non GMO Shopping Guide
- Get a free Non GMO mobile shoppers guide for your iphone, ipad, ipod, and/or android.
- Visit the Non GMO project to stay up to date
Most of all, educate yourself. Ignorance is bliss until you have a stack of medical bills. Don’t wait to see what the “unknown” effects are. Personally, I don’t want to be any biotechnology company’s guinea pig so I’ve signed the viralJust Label It! FDA Petition for GMO Labeling in America. In all those comic book stories, the heroes are always trying to protect the people from something that wants to harm them, from something they may not even be aware of. Be a hero.
Blog - Guest Writers
Thursday, 20 January 2011 12:43
Dr. Mulders, Local Integrative Physician, has been holding FREE educational talks at KWF for years. Our partnership with him allows many of our customers to learn more about Immunity, Lyme Disease, Hormones, and other health topics. The free talks are truly a wonderful opportunity to meet Dr. Mulders, learn more about his meaningful work, and for each of us to improve our overall health.
Here is a little bit about Dr. Mulders and the field of Integrative Medicine, in his own words:
"Integrative Medicine is the field of health care whose goal it is to improve physiological, physical and emotional/cognitive function. Integrative medicine has fundamental concepts that serve as guiding principles for clinical assessment, diagnosis, and treatment.
We treat PEOPLE not diseases. Even if various people have been given the same diagnosis, the makeup and biology of each PERSON is unique, just like their fingerprints. Their condition represents a different disease state that will respond differently to various therapies. The point is to explore all angles till one gets a favorable result in a particular individual.
The same diagnosed illness or disease can be caused or triggered by different factors in different people, and the same trigger(s) or cause(s) can cause different illnesses or diseases. (Example: migraines might be aggravated by intestinal yeast overgrowth in one person, while in another by fatty acid imbalances, stress, hormonal imbalances or food sensitivities. While in reverse, a dairy sensitivity might trigger asthma in one person but digestive problems or acne in another.
The cause of most chronic and degenerative diseases is multi-factorial.
What that means is that chronic problems are rarely caused by one thing. Multiple triggers and causes (some from your past history) come together in your particular body (and biochemistry) causing the illnesses or symptoms that are unique to you. We work on finding out which factors may play a part in your particular case and helping you in removing, treating or ameliorating these factors, so that your immune system can do its job of making and keeping you well.
It is logical and valid to look at what is similar in people with the same symptoms and diseases, as far as triggers and causes concerns, and how they respond to various interventions (treatments). That is what scientific (and medical) research is involved with and is often referred to as evidence based medicine. (Example: what percentage of people with a certain disease responds favorably to a particular medication? Is there evidence in studies that indicates that a statistical significant percentage of people have benefited from a particular diagnostic method or treatment?) It focuses on what is the same between people, not on what is different or unique. Most studies try to look at just one or a few factors as variables and keep all others the same so that practical conclusions can be drawn.
There is however an aspect of chronic illness (both in causes and response to different treatments) that is very individual and complex, that has to do with your unique makeup (history, biochemical individuality, genetics, exposures, psychological factors etc.).This is often more difficult to figure out and often needs more careful and detailed history taking and testing."
Don't miss Dr. Mulders' Wednesday Evening Talks (630pm) at your KWF Store.
Look for more details on our Events Calendar. (go to "Events" above).
1/26 It All Depends on Your Immunity: Douglassville Store
2/2 It All Depends on Your Immunity: Downingtown Store
2/16 Lyme Disease: Kimberton Store
2/23 Lyme Disease: Douglassville Store
3/2 Lyme Disease: Downingtown Store
3/16 Hormones for Well-Being: Kimberton Store
3/23 Hormones for Well-Being: Douglassville Store
3/30 Hormones for Well-Being: Downingtown Store
Learn more about Dr. Mulders: http://drmulders.com/
Blog - Guest Writers
Tuesday, 14 September 2010 12:20
UPLAND, CA (September 10th, 2010)—This October, more than 580 natural food stores nationwide will take part in the first ever Non‐GMO Month, celebrating consumers’right to choose food and products that do not contain genetically modified organisms (GMOs). Organized by the non‐profit Non‐GMO Project, the event coincides with the launch of the “on‐GMO Project Verified”seal on retail products.
The process of genetic modification, which takes place in a laboratory, typically merges DNA from different species, creating combinations of plant, animal, bacteria and viral genes that cannot occur in nature or in traditional crossbreeding. Virtually all commercial GMOs are bred to withstand direct application of herbicide and/or to produce an insecticide. None of the GMO traits currently on the market offer increase yield, drought tolerance, enhanced nutrition, or any other consumer benefit.
Studies, meanwhile, increasingly show a correlation between consumption of GMOs and an array of health risks. With U.S. consumer confidence shaken by ongoing food safety failures, distrust of GMOs is growing. As a result, more and more consumers are seeking non‐GMO choices, and Nielson reported in February of this year that “GMO‐free” is now the fastest growing store brand label claim.
The Grocery Manufacturers Association estimates that GMOs currently are in approximately 80% of conventional processed foods in the United States, but they are not labeled. This is in sharp contrast to most other developed nations around the world, where there are significant restrictions or outright bans on GMOs because they’e not considered proven safe.
To fill the information gap, a “Non‐GMO Project Verified”seal has been created. Manufacturers earn the seal through compliance with rigorous GMO avoidance standards, including ingredient testing, as part of the nation’ first third party non‐GMO verification program. Nearly 900 products have been verified to date, with thousands more in the process of becoming verified and new products joining the program every day. Non‐GMO Month celebrations will draw consumer attention to Non‐ GMO Project products, as well as educate them about the GMO issue. “The Non‐GMO Project stays true to our mission to offer food in its most natural and unadulterated state, ”said Michael Besancon, Whole Foods Market senior global vice president of purchasing, distribution and marketing. “We’re committed to offering non‐GMO food and products and to educating consumers so they can make informed choices.”Whole Foods Market stores nationwide will be participating in Non‐GMO Month, and Whole Foods also is in the process of having its entire 365 private label brand verified to the Non‐GMO Project Standard.
Close to 300 independent retailers and co‐ops also are participating in Non‐GMO Month. “Retailers started the Non‐GMO Project because of consumer concern and requests for non‐GMO foods,”said Corinne Shindelar, CEO of the Independent Natural Food Retailers Association (INFRA). “We have a responsibility to consumers to ensure the integrity of our food system, and among shoppers who value safe, healthy food, there is a strong desire to avoid GMOs. Non‐GMO Month is a fantastic opportunity to give people the information and non‐GMO choices they are looking for.”
We are gearing up! Stay tuned as KWF participates in Non GMO Month. Lots more info to come!
Be an educated consumer and help protect our food supply.
Blog - Guest Writers
Thursday, 29 July 2010 06:30
Preparing nutritious meals can be Affordable and Easy.
At KWF, we do our best to bring you “Real Food” at the best prices.
Here’s how to feed a family of 4 for $99 a week (shopping list below).
Monday:
“Garden” Cheeseburgers with Organic Cheddar on Sprouted Buns, Organic Spinach Salad, Whole Grain Chips and Organic Salsa
Directions: Prepare Gardenburgers according to package. Add cheese and serve on toasted buns. Serve with spinach salad topped with Drew’s dressing and sunflower seeds. Add chips and salsa on the side.
Tuesday:
Red Pepper Hummus with Fresh Veggies on Artisan Bread
Directions: Slice Le Bus Bread and top with KWF hummus, sliced carrots, and spinach. Serve with a side of spinach salad.
Wednesday:
Sprouted Bean Burritos with Harvest Rice Pilaf
Whole Grain Nachos with Organic Salsa
Directions: Warm sprouted tortillas in a pan. Heat refried beans. Add cheddar cheese. Add other veggies if desired. Put together burritos and top with salsa. Prepare harvest pilaf and top with cheese/salsa if desired.
Thursday:
Organic Whole Wheat Spaghetti and Meat Sauce, Artisan Garlic Bread
Directions: Prepare spaghetti according to directions. Cook ground beef and drain. Heat 1.5 jars of sauce (save the remaining sauce for tomorrow’s pizza). Add meat. Add spaghetti. Top artisan bread slices with butter/oil and garlic. Toast and serve.
Friday:
“Margherita” Pizza with Fresh Spinach and Roma Tomatoes
Directions: Prepare pizza crust according to package directions. Top with remaining spaghetti sauce, mozzarella, sliced roma tomatoes, and spinach.
Saturday:
Fresh and Hearty Beef Stew with Artisan Bread
Directions: Brown beef cubes coated in flour. Add a little water. Add frozen peas, carrots, 1 lb. potatoes. Season as desired. Simmer and serve.
For more details:
http://www.kimbertonwholefoods.com/recipes/grandma-kellys-organic-beef-stew
Sunday:
Chicken with Harvest Pilaf and Baked Potato
Directions: Bake chicken according to package directions. Bake remaining potatoes. Prepare harvest pilaf. Season as desired.
KWF SHOPPING LIST:
Bakery:
Le Bus Artisan Bread Boule ($4.99)
Rudi’s Whole Sprouted Tortillas (6 tortillas for $4.49)
Rustic Crust Cheesy Herb Pizza Crust ($4.29 for a large)
Bulk:
Raw Sunflower Seeds (salad topping) ($1.50, ¼ lb.)
Harvest Pilaf (Lentil and Rice pilaf) (1 lb. - $5.29/lb.)
Frozen/Refrigerated:
KWF’s own hummus ($7.29/lb.- choose 2 great varieties in ½ lb. containers)
Organic Valley Cheddar Cheese (mild or sharp) ($3.69/½ lb.)
Organic Valley Mozzarella Cheese ($5.29/½ lb.)
Gardenburger Original Burgers (4 per pack for $4.29)
Food For Life Sprouted Burger Buns (6 per pack for $4.29)
1 bag of organic frozen peas (10oz bag,$1.99)
Grocery:
Brad’s Organic Whole Grain Tortilla Chips ($2.49/bag)
Brad’s Organic Salsa ($2.99)
Field Day Refried Pinto Beans (2 cans, $1.49 each)
Drew’s All Natural Dressing ($2.50 bottle) lots of varieties!
Organic Marinara/Spaghetti Sauce (2 jars, $2.79 each)
Organic Whole Wheat Spaghetti ($1.89 each)
Produce:
Organic cut and peeled carrots ($1.99/lb.)
Fresh Organic Spinach Salad ($5.99/lb, x-large bag)
Organic Roma Tomatoes (1lb, $2.99/lb)
Organic Yukon Gold Potatoes (3 lb, $1.99/lb)
Meat:
1 package Cressbrook Farm local, grass fed beef cubes (1 lb, $5.99)
Bell and Evans Organic Chicken Thighs ($6.49 for 1.25 lbs, or 6 thighs)
Cressbrook local grass-fed ground beef ($2.75 ½ lb.)
TOTAL COST: $99
ASK US for help finding any of these items!
*Prices and product availability may vary according to current promotions.
*Add your own creativity! Season and prepare as desired.
For more recipes, click on "recipes" at the top of the page.
Have an easy, nutritious recipe to share? Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Blog - Guest Writers
Tuesday, 25 May 2010 08:13
Taken From Grid Magazine
www.GridPhilly.com
Supper’s Mitch Prensky brings pickling into the modern era
by Lee Stabert
Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.
That is just a short list of the things Mitch Prensky is pickling at his restaurant Supper. No, he doesn’t have a bunker for all those jars—though they would look awfully pretty, lined up in colorful rows. Instead he takes an assist from vacuum technology, streamlining and even improving, this neglected food tradition.
Improving? Sounds like sacrilege, but the science behind his process has some interesting upsides. First off, there is the time factor. “The vacuum sealing extracts the air out of the mixture,” explains Prensky. “This breaks down the vegetable’s cell walls, forcing them to accept the pickling liquid.” The result: instead of waiting two or three days for something to pickle, he gets the same effect in 40 seconds.
Texture is also a huge upside. To seal jars properly, they have to be submerged in boiling water. The hot water ends up actually cooking the pickle slightly, so you get a softer pickle. “We can get the same result and the pickle is crunchier,” says Prensky. “It almost comes across as if it’s raw.” They use the same method with herbs and spinach—adding a little olive oil and vacuuming the greens. The result looks like it’s been blanched—it’s very green—but it’s still technically raw, preserving the vitamins and nutritional value.
Pickling can be a farm-to-table chef’s best friend—it helps mitigate the frustrations of seasonal eating. “You take a vegetable that’s really great and you say, ‘OK, how can I serve this out of season?’” says Prensky. “Like fiddlehead ferns and ramps—we pickle them. Then we can serve them in September or October. People say, ‘How can you have this out of season?’ Well, it’s a pickle—that’s why people did this in the first place. Before refrigerators, they needed it.”
Talking to Prensky, it’s clear that this stuff excites him. “I think my palate is very extreme,” he says. “I like really sweet stuff and I like really sour, bitter things, too. I really love the variety you can have when you’re making a pickle. You can pickle something with passion fruit, and you get something you wouldn’t expect. You can pickle something with curry. It adds another dimension to what we do here, which is handcrafted food. And, not wasting food, which is really important to me. You do a disservice to the people who grow the vegetables when you throw them out.”
As for the source of those vegetables, Supper has come up with a novel solution for this year’s growing season: They have contracted with a local farm to supply them exclusively. In February, Prensky sat down with the family that owns Blue Elephant Farm and their horticulturalist to make a list of the things they’d grow. (Some of his special requests: romanesco, arugula blossoms and baby corn for pickling.) “It’s really my dream come true—taking ‘farm to table’ to the nth degree,” enthuses Prensky. “We have them on retainer. And we’re also going to take all the extra food, pickle and preserve it, and give it back to the family.”
Prensky has embraced vacuum sealing for Supper’s pickles, but his openness to new technologies has its limits—the technique has to make the food taste better. “I’m not an inventor; I’m a chef,” he emphasizes. “What’s the best method? What’s the shortest distance between two points? Sometimes it’s vacuum sealing, sometimes it’s just plain old braising—cooking like grandma—sometimes it’s putting something over an open flame. They’re all valid techniques when used properly. I’m aware of things—I read a lot, and I try to learn and incorporate techniques to see if we can do something better with it. If it doesn’t come out better, I’m not interested.”
Supper, 926 South Street, supperphilly.com
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