Thanksgiving is my day to eat dark meat and skin.

photo: Thanksgiving Turkey, Tim Sackton via flickr creative commons

photo: Thanksgiving Turkey, Tim Sackton via flickr creative commons

Butternut squash soup, roasted fall vegetables, cranberries, stuffing and potatoes, pumpkins pies … So much good food comes our way on this truly American day of celebration.

Conventional dietary advice for say the last 20 years or so has been to eat the white breast turkey meat without skin. Now this RDN has never been very conventional and she has continued to eat both skin and dark meat despite that advice.

White meat turkey is, in my opinion at least, an insipid tasteless excuse for protein. So filling up on skinless turkey breast is the last thing I have ever wanted to do. My granddaddy always said that the best part of the turkey was the drumstick and the skin. Roasted, succulent, flavorful, filling, and considering it is after all turkey actually good! My granddaddy knew what he was talking about and he was right.

Besides, eating only white meat and chucking dark meat and skin adds to solid waste. It’s also disrespectful to the bird.

2014 has been a good year for fats. And I am feeling vindicated that current research is finally demonstrating that fat is not a toxic substance. Maybe saturated fat is not a “health” food but that is not the same thing as saying this kind of fat has no place in a healthy diet or on a healthy plate.

So I will follow my granddad’s advice this year just like I have always done and go for the drumstick.

And because I’m a RDN who runs nutrition numbers, I am pleased to report that eating the whole bird means I’ll be getting more zinc and vitamin B-12. An added bonus for my decision to indulgence in dark meat and roasted skin.

So I say Happy Thanksgiving and let’s all enjoy our day! We are in the midst of a sea change in nutrition thinking. Can’t wait to see what plays out in 2015.

Tags: , , , , ,

Just don’t do anything that will poison us!

image

Those were Jeff’s words of encouragement when I told him I wanted to make a sauerkraut.

Why you may be asking did I want to make sauerkraut? Here’s why. My CSA had put a gigantic humongous incredibly heavy 5 1/2 pound cabbage in my box and, along with other 10 pounds of assorted vegetables, I had one week before the next delivery to figure out what to do with the lavish abundance. Besides I never made a sauerkraut before.

Now I am not a complete novice. I did ferment some cucumbers once. Granted it was way before I met Jeff, but I didn’t poison my self that time. And that was really before I had a clue what I was doing.

Just for the record, those fermented cucumbers were the best pickles I have ever eaten.

I still don’t really know what I’m doing now, but I’m a lot more knowledgeable today and even more important I know where to start looking. So with Jeff’s words of encouragement ringing in my ears, I began my search.

For do it yourself sauerkraut, the Internet really excels. So I did my due diligence reading up on the matter and determined that fermentation is one of the older forms of preservation practiced by us humans. As it is technically called, lacto-fermentation has been practiced for centuries as a method for preserving excess vegetable at the end of the growing season.

During the fermentation process, the vegetables are cut or shredded, and salt is added. The salt draws out the vegetable liquid and the vegetables ferment in their juices.

State Extension Services seem to have the more detailed technical information like percentage of salt solution and temperature ranges most favorable to promote the growth of the good guys i.e. lactic acid and discourage entry of the bad guys i.e. spoilage or food poisoning microorganisms otherwise know as the stuff that makes you sick.

I also checked a FaceBook group for people who love to ferment all kinds of weird stuff. I got a lot of moral support and realized there were lots of people out there who ferment cabbage into sauerkraut and have lived to talk about it.

I need to Follow directions. Need to be careful. It’s times like this I am glad I took microbiology.

Okay, if primitive illiterate humans can ferment a cabbage and live to tell about it, a well educated, intelligent, twenty-first century female should certainly be able to rise to the occasion.

So I gathered my references, pulled out my biggest bread bowl, washed and sliced my caggage, measured out my salt solution, and set it all to ferment at the appropriate temperature. And I checked it every day.

The fermentation process appears to be variable. As little as three days and as long as three months. Depends on which source you read and which person you talk to. However on day ten, here in New York we got hit with a cold spell so I decided it was time to close down the cottage industry. I packed the sauerkraut into to liter glass containers and moved them to the frig. We had pork chops on Sunday, so I served some kraut alongside with sweet potatoes.

Jeff’s responce “This tastes pretty good … It sure tastes like sauerkraut … “.

Next step is to build up enough courage to take a taste straight up. I tagged it safe. Now I need to follow through and taste it without heating the kraut up first.

Tags: , , , , , , , , ,

Surprise! Look what I found in my CSA box last week.

The Watermelon radish, also known as Rooseheart or Red Meat, is an heirloom Chinese Daikon radish.


Watermelon radish, also known as Rooseheart or Red Meat, is an heirloom Chinese Daikon radish.

When I pulled these two beauties out of the box last week, I was clueless. And since I am pretty knowledgeable about foods, clueless doesn’t happen to me very often.

The situation called for immediate investigation. One root got washed and cut in half. I was blown away by that gorgeous vibrant fuchsia color. Never would I have guessed that this mundane root could reveal such a photogenic interior!

Next question is how does it taste? So the root got peeled. What a pleasant surprise. A mild crisp slightly sharp taste reminiscent of turnips.

Only then did it occur to me to figure out the name of what I just ate and that was when I started to learn about the watermelon radish. It’s a member of the Brassica (mustard) family along with arugula, broccoli and turnips according to the CSA website. An edible globular root attached to thin stems and wavy green leaves. The exterior is creamy white with pale green shoulders, a sign of the chlorophyll it received from exposure to the sun. Watermelon radish flesh is white closest to the exterior and becomes bright, circular striations of pink and magenta toward the center. Hence, the watermelon reference.

So what to do with this gorgeous root? The one reference provided by the CSA was a recipe from Whole Foods for cooked radishes. No way was I going to cook the root. Heat would just mute that crisp flavor and potentially destroy the vibrant color.

As I was musing how I would plate and present the root, I ended up eating quite a few pieces. One thing for sure. It’s a tasty root.

A Google search revealed that watermelon radishes have been available in the US for at least a couple of years and seem to be more often associated with the west coast as opposed to the east coast. I did find one outlier CSA in Idaho however proudly touting the beauty and virtues of watermelon radishes. Most recipes I found reflected my original take that the root is better presented raw in a salad than cooked as a side dish. It’s always nice to see one’s own culinary judgment supported by others.

That first root, or I should say what was left of it, went on top of a green salad. Color contrast was striking. Roots are good keepers, so I won’t use the other root until I’ve more time to think about presentation and pairings. I think combining the root with avocado might be a good way to go.

On the Healthy versus Healthy infograph, watermelon radishes are getting a phytonutrients tag. A root with that much pigment that is also a member of the brassica family has phytonutrition even if the research nutritionists have not given the pigment a name or measured the amount. Check the tag line for my other ratings.

Tags: , , , , , , ,

My romance with broccoli.

organic broccoli

organic broccoli

 

Pictured above is the broccoli that came in this week’s CSA box. Pristine, lovely, organic, and ready to use. And not a worm or an aberrant insect to be seen.

I love broccoli. We eat seasonal and local which here in the north east means mid-summer into late fall. Seasonal and local also means organic broccoli from a CSA or greenmarket.

My broccoli is usually braised in olive oil, garlic, and a pinch of salt. More than al dente but never over-cooked. I cut the flowered heads off from the stem, removing the tough fibrous skin from the stalks, and cut the stems into bite sized pieces. No need to get too fancy with broccoli because it tastes so good on its own.

We eat broccoli in season, but in the depths of a north east winter, that vibrant green California crop looks pretty good. So not being a purist, we also eat broccoli out of season. I’m okay with conventional during the winter when my local grocer has a good selection.

I used to get romantic about broccoli. Especially a broccoli that I picked myself right off the stalk. But I learned a harsh lesson during that first year I cooked in Garches. And I have looked at broccoli with a realistic eye ever since.

My friend Isabelle has a beautiful house and property in this little suburb half way between Paris and Versailles. She had an arrangement with a local gardener. He could grow whatever vegetable he wanted to and sell them in return for making the garden available to us. And we ate marvelously well from that garden!

I would just go out and pick whatever I wanted each day. Broccoli came in that fall and I was there to pick some for supper. But just once.

Being young and romantic I believed all that was natural was good. Now a farmer knows that when you grow broccoli, you have to deal with worms. Organic or conventional, worms love broccoli. However the farmer decides to farm it, worms are part of the calculation. But I grew up in the suburbs so how was I supposed to know?

Conventional farmers use conventional pesticides; organic farmers use USDA organically approved pesticides. I don’t think this guy used anything. The broccoli was completely natural and completely full of worms.

I put up a valiant battle. But the worms outnumbered and out gunned me. There were so many I gave up trying and ended up dumping everything back out somewhere behind a bush. I could not look at broccoli again for a long time.

My love of broccoli did return but I lost my romanticism, but I still find myself checking for little nasty critters. So God Bless whatever my organic farmer / conventional farmer needs to so I don’t have to deal with worms.

Tags: , , , , , , , , , ,

What to do with too many vegetables soup.

vegetable soup

zucchini, collard, potato soup

I love soups. Especially as we move into fall and the days get shorter and the nights get colder. Warm, appetizing, aromatic, easy to make, and one of the best ways to use up vegetables when you have too many. Like when my CSA keeps sending me more vegetables than we can eat.

That’s my soup pictured above. Those very dark green pieces are collards. The softer light green pieces are zucchini. Potatoes blend in to add consistency and softness. And the orange pieces are carrots from the soffritto.

Because the CSA keeps sending me vegetables we don’t usually eat, like zucchini or collards or potatoes, my creative cooking skills have been getting challenged on a weekly basis. But nothing can go to waste, so here’s how I handled the overload from the last couple of weeks.

Every soup gets started the same way. I pull out my AllClad 4 liter soup pot and start the soffritto. Put some olive oil, a chopped onion, some chopped carrot and celery in the pot and let it all slowly sauté until the onion starts to turn color.Soggriggere is the Italian word for sauté and my soups always start with a soffritto.

Now comes the fun part. Open the frig.

First I found those two remaining zucchini from I think two weeks ago. One was big enough to have seeds inside so I had to scrape them out. The other one was smaller and was good to go. Washed, trimmed, and chopped the zucchini goes into the pot. I let the zucchini pieces start to brown in the olive oil. Thank goodness it’s the end of the season because I am running out of zucchini ideas. Could anyone imagine a vegetable more devoid of character or taste than a zucchini?

Then I found the bag of the collard leaves. Collards are an incredibly healthy phytonutrient rich vegetable, but my preference is kale or rapini or chard. Collards are, however, good in soups because they hold both shape and color during cooking. So I washed the leaves, removed the thick spine, chopped then up in small pieces, and put them in the pot.

Can’t forget potatoes! I have eaten more potatoes this fall than I’ve eaten over the last couple of years combined. The potato skin needs good scrubbing but no need to remove it. Just cut them up in pieces and into the pot they go.

Then I add a liter box of chicken stock (low sodium) to the pot along with some dry herbes de province. Fresh herbs work better, but I didn’t have any on hand. And finally 1/4 teaspoon salt.

Everything gets to slowly simmer together for about 40 minutes.

Once all the vegetables soften and start to blend, I run the pieces through my food mill and soup comes out the other end. I prefer the rough cut version you see in the picture so I use the largest grate of the food mill. It’s just that easy to make 2 liters of vegetable soup. Any greens you have on hand should work just fine.

To see how the soup scores on my Healthy versus Healthy infograph, check the tags.

Tags: , , , , , , , , , , ,

When healthy makes you gag!

image

Fall is the season for so many good healthy vegetables. Brassica like kale, rapini, cauliflower, sprouts. Celeriac. Onions. Late season storage carrots. And squashes like butternut, spaghetti, pumpkin, and acorn.

My CSA Keeps sending me squashes and I have a problem. Acorn squash and speghetti squash make me gag.

All vegetables are healthy but some vegetables are more healthy. Pigment color is the marker for certain phytonutrients. Red, yellow, and orange fruits and vegetable are rich in carotinoids. And winter squash is nothing if not deep orange. That deep vibrant color marks heavy concentrations. So I have tried on many occasions and failed. Acorn squash just makes me gag.

Besides there is no point in signing up for a CSA and then not eating what arrives each week. Or at the very least giving it away.

Pictured above are two acorn and one sweet dumpling. And I anticipate more squash next week. It’s squash season.

So last week I put on my creative cooking cap and came up with the following solution. Every Thanksgiving I make pumpkin pie. Pumpkin is a squash in the same family as acorn so what would happen is if I just substituted the same amount of steamed acorn for canned pumpkin?

And my good idea worked beautifully. Acorn squash makes an excellent pumpkin pie. We can’t say my pie is as healthy as a serving of the vegetable because the squash comes along with added sugar and more refined carbohydrate which dilute the phytonutrition. However it’s fresh, local, and delicious. I can eat it without gagging and not a single squash will go to waste. Each of my acorn squash pies makes 6 servings so at 340 calories per piece, we are going to need to keep our eye on portion size and frequency.

Here are the proportions I used:

1 2/3 cup purée (pumpkin, acorn squash)/ 400 grams
2 eggs
3/4 cup turbinado sugar / 150 grams
2/3 cup milk / 150 ml
1 tablespoon flour
2 1/2 tablespoons butter / 30 grams
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 prepared 9 inch graham cracker crust

Steam acorn squash or open the canned pumpkin. Melt butter. Assemble ingredients. Combine squash or pumpkin, eggs, sugar, milk, flour, butter, vanilla, spices, salt in mixing bowl. Whisk just enough to blend thoroughly. Pour into 9 inch graham cracker crust. Bake at 425F for 20 minutes. Reduce temperature to 350F and bake addition 40 minutes. Remove and cool at least 2 hours before serving.

Tags: , , , , , , , , , , ,

The brutal business of steaming clams.

Long Island little neck clams

Long Island little neck clams

I have a lot of culinary respect for Chef Dan Barber. Never been to the restaurant, but I have read his recent book The Third Plate. It’s a good read.

Earlier this summer, Dan Barber did an interview with Eater New York

“Why Farm-to-Table King Dan Barber Believes Meat Is Hyper-Seasonal”. Here is the response to a question posed by the interviewer: “Do you believe people who eat meat should see an animal being slaughtered at least once to gain appreciation for what’s on their plate? If so, why?”

Intuitively I subscribe to that, but I don’t know that you need to see the sacrifice to be worthy of eating meat. There’s a part of me that believes that all cooks should, which is what we do here at Blue Hill. We make them part of slaughter because they’re working with these animals, with a ton of meat throughout the course of a week. I feel that it’s pretty important that they get that kind of side.

If you’re eating meat and you’re knowing the farmer and you’re supporting the right kind of ecology I think that’s enough. Or I’ll put it to you another way, if I were to demand everyone who eats meat thoughtfully should also slaughter or be a part of a slaughter of meat I would say the same thing about the harvest of a plant of kale or the harvesting of a tomato. You need to be there for the harvest.

Now you may be asking what in the world does a carniferous celebrity chef have to do with me learning how to steam clams? Let me explain.

I have always believed that people who eat meat should be prepared to slaughter and butcher the animal. Or the chicken. Or the fish. So to find someone of Dan Barber’s statue actually saying this out loud is notable. To me at least.

Would I actually be able to do it? Slaughter and eat an animal? I don’t know. I’ve never had a chance to try. But that is the connection with clams and this is the rest of the story.

Linguine and clam sauce is a truly delectable dish. One of the first restaurant meals I had after arriving in New York and it was love at first bite.

Being a California girl, the only clams I had ever heard of before moving to Long Island were Pismo clams. Pismos grew big up to seven inches and I think folks made chowder with them. I had never seen a small delicate clam before I arrived in New York.

We all tend to feel comfortable doing the things we are used to. So the first time I saw a native Long Islander dig up a clam, break it open, and eat it raw, my stomach wretched. It was way out of my comfort zone. Still can’t do it to this day.

But love is a powerful motivator and I really love linguine and clam sauce. So a couple of years ago, I took action. My analytic left brain knew if I ate clams someone had to get them from the shell onto the plate and logic demanded either I forgo the pleasure or I be prepared to do the job myself. Mind over matter is easier said then done. So for almost a year I just looked. Then one beautiful summer day I took the plunge and purchased a dozen little neck clams.

And yes the linguine and clam sauce was delicious. Been making variations ever since.

So I say thank you Casey, my greenmarket fishmonger, for picking out the smallest ones just for me. And I say thank you Dan Barber for giving me the courage to say out loud something I have felt in my heart but have been reluctant to say before.

Tags: , , , , , , , , ,

Here is one healthy sustainable fish.

Porte or Scup | photo from NOAA fishwatch.gov

Porgy or Scup | photo from NOAA fishwatch.gov

Stenotomus chrysops, more commonly called porgy or scup, is one of my favorite whole fishes. I didn’t know how to call the fish the first time I bought one, but it was love a first sight. The right size and so fresh I could smell the sea. I like my fish whole. Grilled, steamed, broiled, pan fried. Just give me a whole fish.

I lived on the south shore when I first moved to New York, so I had good access to fresh fish. My curiosity and sense of culinary adventure have always been my best teacher, so although I never heard of a fish called a porgy or a scup before, it was the right size and the right price and I bought a couple on the spot.

Living on the South Shore of Long Island provided good access to fishmongers and local catch and we ate a lot of scup. The fish is just the right size for two modest portions or one big e.g. generous restaurant size portion.

Calculations for whole fish are easy. Count 50% edible and 50% for bones, skin, cooking loss, and all that other stuff. A fish that weighs 1 1/3 pounds (600 grams) as purchased means about 10 ounces (300 grams) cooked. The nutrition nerd in me really diggs those kind of calculations. I prefer using the gram amounts because I can do the arithmetic in my head.

My scup was a resounding success. They do have bones, but practice makes perfect and my daughter learned to tackle whole fish by the age of 12 with skill and gusto.

I no longer live so close to the shore and I have discovered that scup is not easy to come by. Greeks are fish eaters and whole scup or porgy is often served in Greek restaurants. And I also know there have been periods of intense regulation due to over fishing which has periodically limited the catch.

But my favorite Greenmarket fishmonger was the person who told me the real reason. Although scup is plentiful now, they just don’t sell.

“I bring them but no one buys them so I am stuck with the whole lot.” Next question of course is why don’t your other customers like them as much as I do. “Probably because they are sold whole.”

Since early 2013, an national organization called Chefs Collaborative has been holding Trash Fish Dinners around the country to bring attention to undervalued and underutilized species of fish. The goal is to encourage chefs and diners to focus on fish that have historically been left off menus to help to take pressure off of overfished species and help support our fishing communities

Sounds to me like scup fits that description well. It’s plentiful, sustainable, local and underused. Personally I like it much better than tilapia, another popular inexpensive mild flavored fish. The flavor profile is more interesting to my palate and because it’s local I can buy the fish whole. And serving it whole means the filet gets cooked protected by the skin so moisture and flavor are better retained.

So there you have it. For you fish eaters who live on the east coast and are looking for an underutilized “trash” fish to cook whole, give scup a try. Healthy. Sustainable. Delicious. Who can ask for more?

Tags: , , , , , , , , ,

My favorite sustainable seafood linguine.

clams, scallops, shrimp, linguine | photo gourmet-metrics

clams, scallops, shrimp, linguine | photo gourmet-metrics

Sustainability is not technically a nutrition issue or a health issue, but it’s a noble goal. So why not eat more sustainably when we can?

As with many noble goals, what is and is not sustainable is not always easy to decipher, so I am starting with something really obvious. Local fish and shellfish. Fish that are locally sourced and responsibly gathered so as to maintain the population. Living as close to the Atlantic Ocean as I do, seems logical to me.

And since I was in Long Beach, I visited one of my trusted fishmongers and picked up some clams, scallops, and shrimp. Ooooooooops! Clams and scallops are local. Shrimp is not. Baby steps.

My recipe is my own version of that classic dish linguine and clam sauce. My method is really straightforward. Get everything ready to go, prepare any side dishes before you start, decide the time you need to serve, and be prepared to multi-task like crazy!

1 dozen small littleneck clams / 540 grams
2 – 3 dry sea scallops / 100 grams
4 large wild caught domestic shrimp / 100 grams
7/8 cup dry white vermouth / 200 ml
Couple cloves smashed garlic
fresh parsley or basil
2 ounces Italian linguine / 60 grams

Assemble and prep all ingredients before starting. De-sand clams if necessary. You will need a 3 liter covered pot for steaming the clams, a sauté pan large enough to hold cooked pasta, a 2 liter pot for cooking pasta, and a couple of small bowls.

Remove shell, devein shrimp, cut lengthwise, and set aside. Cut scallops in half and set aside. Scrub clams and place in bottom of large pot. Add vermouth, raise heat, cover pot, and steam open. As clams start to open, remove each one to a bowl carefully retaining any cooking liquid. As the shells cool, remove clams from shell, cut in half, and set aside. Strain remaining liquid to remove any sand or grit and set aside.

As clams steam open, add olive oil to sauté pan, sweat garlic, and sauté shrimp and scallops removing each piece as it finishes cooking. Then add reserved clam juice to pan, increase heat, and reduce volume if necessary.

As clam steam open, start pasta cooking water. Do not salt pasta water. Start to cook pasta about 10 minutes prior to serve time. Cook al dente and add to reduced clam juice / vermouth. Add herbs of choice, the clams, shrimp, and scallops back into pasta. Drizzle with good olive oil and serve immediately.

The proportions above serve two people. Those bits of red you see in my photo are the plum tomato I added at the last minute, part of this weeks CSA pickup. Not part of my usual recipe but a delicious addition.

Now this is exciting. I have arranged to get a Porgy at the market next week. Porgies are a locally caught, wonderfully flavorful fish that is not easy to filet because of the bone structure. According to my fishmonger, most of his customers are unwilling to tackle a whole fish so I had to put in a special order. I have no problem cooking the whole fish. In fact, I find it’s the best way to preserve delicate flavor.

So far sustainable fish looks like a good way to go.

Tags: , , , , , , , , , ,

How do I feel about GMO labeling?

shrimp,tomato,arugula,radicchio, scallion | photo gourmet metrics

shrimp,tomato,arugula,radicchio, scallion | photo gourmet metrics

Labeling has been getting lots of buzz lately and there are a couple of really hot issues out there. Natural. Organic. Sustainable. But far and away the hottest and most fiercely contested is GMO.

Last April I attended my state dietetic association meeting and had occasion to talk to a nice lady from Monsanto. I opened by telling her I choose not to eat GMO foods but had come to learn more about the issue. She was informative, engaging and knowledgeable. Surprisingly, not many of my colleagues shared my curiosity so the nice lady and I chatted uninterrupted for a good 40 minutes. She made the case against mandatory labeling but we both agreed voluntary labeling was a good thing.

Now I like labels as much as anyone out there. My reason for studying nutrition in the first place was to learn how to run numbers and make nutrition labels.

Sometimes I use food labels, but I have never looked to the label as my only source of information. So my conversation with the nice lady got me to thinking. How do feel about GMO labels? And what I have come to appreciate is that neither voluntary or mandatory labeling makes much difference to me. Let me explain.

Pictured above is a shrimp salad I put together at the beginning of the summer. I took the picture because the salad presented well on the plate and I selected it at random for this post to explain why a label often doesn’t tell me things I don’t already know?

The shrimp are wild caught from North Carolina purchased from my favorite greenmarket fishmonger told me the origin when I bought them because I asked. The shrimp looked fresh, smelled of the sea, and cost a lot of money. Many places sell shrimp a lot cheaper but I don’t want to eat those shrimp. With or without a label. So I pay more to eat less of an excellent protein.

Those scallions, arugula, radicchio, and cucumber all came from California. No labels because they were fresh and hand selected. Industrial production yes, so not organic or heirloom or local, but carefully selected just the same.

Those tomatoes are hydroponic and they did come in a package with useful information like country of origin so I know they are from Ontario. I use a lot of hydroponic tomatoes because they do the job until local or heirloom tomatoes become available at the end of the summer.

As for the dressing, I make vinaigrette with olive oil, vinegar, and salt. Now these labels have value to me because they tell me things I don’t already know. The olive oil label tells me where in California my oil was pressed and even more important the pressing date. The vinegar label tells me the percentage acidity. The salt label tells me the salt is flake and not table. All critically useful information to an obsessive eater like me.

So you see my style of sourcing and eating takes me out of the GMO marketplace. I prefer cooking to opening packages and most of the food I buy has no label because it’s fresh or local.

So what would a GMO or a nonGMO label tell me that I don’t already know? Not much.

As for the larger issues, I am not concerned per se about health risk and GMO. I’ve done enough research over the last few months to determine to my satisfaction that seeds modified in a laboratory are probably as safe as any other seed breeding technique.

As long as the food is safe, I am okay with honoring choice. Some people want food cheap. Some people want food convenient. Some people want food certified and labeled. I am okay with as much diversity and choice as the market wants to offer.

This issues of genetic modification has aroused more passion that any other I can remember. But for now, I don’t need to get into the fight because in terms of how I choose to eat it’s just not going to make much difference.

Tags: , , , , , , , , , , , , ,