Healthy Food is a Luxury for the Rich

Photo R. Meshar

This article from U.S. News and World Report and this article in Yahoo News both detail new research that shows eating a healthy or nutritious diet is a luxury the poor can’t afford. But access to healthy food is a HUMAN RIGHT.

Keep in mind we subsidize poor eating options (or bad-for-you food) by subsidizing (meaning we give U.S. tax dollars to) corn mega-farmers. This means we are, therefore, subsidizing all businesses that use corn or corn related products such as corn oil, flavorings, flours, syrups and corn animal feeds.

In effect we subsidize soda pops, chicken, beef, corn oil, a myriad of processed food ingredients, restaurants that serve chicken, beef, soda and companies that make foods like corn chips and cereal (can your say Coca Cola, Kraft, McDonald’s and General Foods?). Big business tries to use corn ingredients because corn-based ingredients are cheaper for them to buy.

Dairy farms that feed corn to cows are also subsidized, meaning cheeses, milk, yogurt, eggs and other dairy products are cheaper due to our tax subsidies.

But we could subsidize healthy food. Why don’t we demand subsidies for fruits and vegetables instead?

Similarly, OUR subsidies put farmers in other countries – those whose governments don’t subsidize their produce – out of business. Think about farmers in Mexico and Central America who come north looking for work after our subsidy policies have put them out of business.

When I was in Juarez, Mexico – I actually saw stacks of produce crates at the market stamped “U.S.A.” They were being sold for prices cheaper than Mexican farmers could grow it. We put them out of business in a predatory way. This is what is meant by “economic terrorism.”

People migrate north then – because they can’t feed themselves using their own agricultural products – thanks to us.

In 2006, I spoke with a young couple getting preparing to cross the border. They had a 2-year old child. I asked, “Why would you take a small child on such a dangerous trip?” He said simply, “If we stay here we starve.”

While we have a right to protect our borders, all rights are NOT created equal. Every person has an even higher right, which is to protect his or her own life.

The next time you open your refrigerator and assume food will be inside — realize that this is not true for most of the world’s population. You are rich by their standards. And remember that access to healthy food, like clean water and clean air, is a human right.

You may also like Fresh – The Movie,” Are We So Different? and What Can You and I Do?

 

Chocolate Eclair Dessert

Ever taste a real chocolate éclair from a Parisian patisserie? If you have and would like to repeat that experience, or if you haven’t but would like to, keep reading.

These hot, steamy days of August, try this chilled, no-bake Chocolate Éclair Dessert. It tastes exactly like a chocolate éclair – or about as close as you will get without purchasing it from Fauchon Patisserie in Paris. Warning: super-high calorie alert.

While it takes almost no time to make – it does take time to chill – but it’s worth it. You can try many variations (sliced strawberries on top, chocolate instead of vanilla pudding, etc.) Best of all, no oven means it doesn’t heat up the house.

This recipe was given to me by a very close friend, no longer here. I remember her every time I make it.

Ingredients:

1 box graham crackers, 8 oz Cool Whip, 2 small boxes of vanilla pudding, 2 cups milk, 1 can milk chocolate frosting.

1. In a mixing bowl slowly stir 2 cups milk into the pudding mix until smooth. Fold in Cool Whip.

2. In a 9X13 pan place one layer of whole graham crackers. Spread 1/2 pudding mixture. Place another layer of graham crackers. Spread remaining pudding mixture. Place a layer of graham crackers on top. Spread frosting on top layer of crackers. Be sure to cover all the way to the edges to seal the dessert.

3. Cover with plastic wrap and chill in the refrigerator 6 hours or overnight. Slice and serve.

Moisture from the pudding mix expands the crackers creating a pastry or cake-like texture. The vanilla pudding and chocolate frosting add the flavors and creaminess of an éclair.

Invite some friends for evening dessert. Slice and serve with french press coffee. Parlez français.

Bon appétit.

You may also like Fruit Soup, No Cook Marinera & Pasta and Citron Pressé.

Another Fabulous Friday

Photo R. Meshar

Last Friday was fabulous because we spent an evening with good friends. Conversation was wonderful. Weather was perfect. Great food that required no cooking and no sit-down dining.

The setting was nice too. Part of the evening we were on the patio. This particular patio had groupings of pots full of plants in full bloom.

One friend brought chilled shrimp cocktail. Crackers with creamy cheese and spicy jam tasted great. Our hostess provided cantaloupe cubes wrapped in prosciutto and a eye-popping trifle for dessert. Everyone contributed various chilled, white wines for this warm summer evening.

An antipasto platter using in-season vegies from the Farmers’ Market was my contribution: fresh basil, summer squash slices, snap peas. Then I added rolled slices of prosciutto, Greek olives, sweet peppers and baby mozzarella balls. Pretty easy, transported well and no cooking required.

Adding a bottle of Sandy Feet semi-dry, white wine from Shady Creek Winery near the dunes in Indiana reminded me of days by the beachy, Indiana dunes of Lake Michigan.

Lively, relaxed and fun. I LOVE summer. Fill your life with fabulous.

You may also like Fill Your Life With Fabulous, Introducing Fabulous Fridays and The Sounds of Music.

Basil to Pesto

Photo hiwtc.comHave you seen the beautiful bundles of basil at the Farmers’ Market? Pick up a large bundle – just $1 or $2. Bring it home. Rinse it off. Stuff it into a blender. Add 1/2 cup of olive oil, three cloves of crushed garlic, a handful of shredded Parmesan, salt & pepper and blend. You may need to stop the blender and push the leaves down a bit with a spatula. But when you’re done you’ll have creamy, fresh, basil pesto.

ClosetCooking.com

Spread it on slices of french bread or toss it with hot linguine – like we did last night. Sprinkle with pine nuts. Mmmm.

Place any leftover pesto in a ziplock bag and keep in the freezer.

Hard to imagine that blending beautiful green leaves into mush could create something so delicious. A nice metaphor for life I think. Sometimes we think our lives are a mess that can’t be redeemed. That’s OK. Do nothing. Pray. Be patient. Fortunately, God knows how to make “pesto” from the mess of our lives.

 

Photo WholeFoodsMarket.com

 

Savory Summer Salads

There are so many delicious savory summer salads – without lettuce. Here are three I like to make:

Broccoli-Raisin-Peanut Salad: chop fresh broccoli into small pieces. Add a handful of raisins and peanuts. Drizzle with a sauce made from 1 tbsp mayo/1/4 cup milk/1 tsp. sugar. Toss, chill, serve.

Thai Peanut Pasta Salad: cook coucous or Acini de pepe pasta (tiny, round pasta). Add chopped green onions, garlic scapes, chives, tomatoes or other in-season vegies of your choice. Drizzle with Thai Peanut Sauce. Serve warm or chilled with a fruity red wine.

Orange Chicken Salad: four chicken breast halves (boiled for 7 minutes) and cubed, sliced pimento stuffed olives, mandarine oranges, 1-2 tbsp. mayo or yogurt. Toss. Top with crunchy chow mein noodles. Serve with hot croissants, chilled white wine.

Optional: replace olives with green onions or green grapes. But then add a pinch of salt.

Here’s a wealth of creative and fresh salad ideas using in-season ingredients for every taste: 101 Simple Salads from Mark Bittman at the New York Times.

 

On hot summer days you may also like No-Cook Marinara & Pasta, Walking Chicken BBQ, and Picnic in a Jar.