Top 2009 Food Trends

by Jessica Vandelay 

As in recent years, consumers are continuing to turn to community-supported agriculture, also known as CSA programs, and farmers' markets for direct access to produce, meats, cheeses, breads, honey and other foods that are produced in nearby communities. The appeals of CSA's are many, including providing consumers with fresher products and a connection with the people who grow and produce these products. Also, buying from a CSA or farmer's market is more environmentally-friendly because the products do not have to travel as far.  

According to the U.S. Department of Agriculture's Agricultural Marketing Service, in the past 10 years, the number of local farmers' markets has more than doubled -- it is up from 1,755 to 3,706.

Because they are so fresh, locally grown fruits and vegetables are often more nutritional than produce available through grocery stores; fruits and vegetables found at the grocery store, which constitute most of the produce grown in the U.S., is picked on average a week before it arrives on grocery store shelves, and shipped for an average of 1,500 miles before it's sold; USDA researchers have found that if it's not handled properly, produce can lose up to half its nutrients in transit. Water-soluble nutrients such as vitamin C are particularly vulnerable.

Another food trend continuing in the U.S. through 2009 is the practice of eating functional foods; functional foods are enriched with nutrients that may not be innate to a given food. Examples include orange juice fortified with calcium or milk fortified with vitamins A and D. People like consuming these foods because they help fill nutritional gaps.

In addition to functional foods, organic foods remain to be a popular food trend in the U.S. Organic foods produced following a government-regulated practice of growing and processing that minimizes exposure to pesticides, herbicides and other chemicals used in traditional farming. Organic food is one of the country's fastest-growing market segments. Many magazines like Eating Well, Vegetarian Times and Fine Cooking have begun out of this popular trend.

Lastly, the slow food movement, launched 20 years ago in Italy, will prevail through 2009. The practice's principles include choosing locally grown and produced items, preparing them in traditional ways and eating with friends and family to celebrate a relaxed approach to living that provides a welcome contrast to the fast-paced, eat-on-the-run lives many people lead. For more on the slow food movement, read food magazines like Gourmet, Bon Appetit and Food & Wine.


About The Author:
For more food magazines, visit http://www.magazines.com/category/cooking-food Jessica Vandelay is a freelance writer in New York City.

Article Source:  www.articleclick.com/Article/Top-2009-Food-Trends/1179987

History in a Tea Cup

by. Candice Oneida

Did you know that your favorite afternoon pick-me-up or breakfast “cuppa” has a history that dates back thousands of years? According to legend, the Chinese Emperor Shen Nung “discovered” tea way back in 2737 BC when some tea leaves were blown by the wind into his pot of boiling water. Now, whether Emperor Shen was actually boiling water under that tea tree or not, the fact remains that tea has been a part of Chinese medical and dietary tradition for at least 1700 years. It is first mentioned in a manuscript dating to 340 CE. Sometime around 400, folks started adding other ingredients to their tea. Some popular additions were orange, ginger, spices and even onion and garlic.

In 479, Turkish traders discovered tea during trading along the Mongolian border. A little over a hundred years later, Buddhists monks returning to Japan in 593 carried seeds and leaves home with them, introducing the Japanese to the “Elixir of Immortality.” Japan, however, doesn’t begin to cultivate its own tea until nearly half a century later. Even then, it is rare, expensive and strictly for the aristocracy and high priests.

Between 960 and 1280, tea drinking becomes popular, first in China and then in Japan. Tea begins to lose its earlier, exotic flavorings. Tea becomes so important to Emperor Hui Tsung that he holds tea-making competitions and tea-tasting events. Supposedly, he becomes so obsessed with tea, he doesn’t notice when the Chins take over in 1125. Another invasion, this one by the Mongols, ended tea’s reign as the drink of the aristocracy. Tea drinking becomes commonplace among even the poorest peasants. Tea sets begin to be made of ordinary pottery and tea drinking rituals and porcelain sets are left to the rich and noble, as tea became a part of everyday life. In fact, the Mongols weren’t big on tea and tea drinking among the upper classes dies out, leaving the drink’s fate to the masses. In 1386, however, the Mongols fall out of power and tea again gains prominence in Chinese courts.

During the 1400’s Japanese Zen Buddhist priests refine the tea ceremony into its modern day from and tea takes on an elegant, almost religious atmosphere, becoming an art form of its own.

The 17th, 18th and 19th centuries are perhaps the most important time in tea’s history, as it becomes a player in both world societies and world politics. It isn’t until 1589 that Europeans even learn of tea, through the writings of a Venetian author. In 1610, The Dutch East India Company begins exporting tea from China to Europe. They market it as an exotic medicinal drink. Tea, however, is so expensive that, as in early China and Japan, only the wealthiest of the aristocracy can afford to buy tea and its serving pieces. By 1635, tea drinking has managed to catch on in the Dutch court, and during the mid 17th century, wealthy Dutch merchants’ wives are hosting tea parties. Tea becomes so popular across all the social classes that many fear it will be the ruin of family life. Ministers fearfully call for a ban on the stuff. 

Tea makes its first appearance in the New World in 1650 when it is introduced through the Dutch colony of New Amsterdam. It arrives in England in 1657, where it is touted and sold as a health drink. By 1662, when the King takes a tea drinking Dutch bride, tea becomes so popular among the English that alcohol consumption actually sees a decline. Sometime in the 1680’s, Scotland is introduced to the delights of tea and by 1690 tea is being sold in the English American colonies. By the early 1700’s, controversies brew in Scotland and England over whether tea is overpriced, overtaxed, overly dangerous to one’s health and whether or not tea drinking will lead to society’s moral decay. Tea begins taking over Britain’s coffee houses, replacing coffee as the favored drink. The first tea shop is opened by Thomas Twining in London in 1717. Scandalously, both men and women frequent the tea shop. After the French and Indian War, Parliament decides to tax the British American colonies to help pay off debts accrued during the war. All of these taxes, except the tax on tea, are rescinded in 1770. Colonists decide to boycott tea purchases and in 1773 and 1774, “tea parties,” the most famous of which is held in Boston, are held throughout the colonies. Colonists in Philadelphia, New York, Maryland and Maine dump tons of tea into harbors. Parliament responds with the Coercive Acts, and the closing of Boston Harbor. They plan to reopen the harbor when the English East India Company is reimbursed for the lost tea. The colonists refuse and continue protesting. These protests eventually evolve into the American Revolution.

Meanwhile, back in Britain, tea consumption continued to rise. By 1785, 11 million pounds of tea were being imported. Tea drinking reaches 2 pounds per person in 1797. By 1807, the consumption rate would be 10 pounds per person. This is in part due to the fact that Parliament once again reduced import taxes on tea. Afternoon tea is “invented” by the Duchess of Bedford in 1840. Harrod’s Department store in London begins as a tea wholesaler in 1849. Tea and the British Empire become synonymous. The 1880’s, however, saw America become the world’s largest importer of tea.

 The twentieth century saw the introduction of several tea innovations. Iced tea made its first appearance at the 1904 World’s Fair. Tea bags were inadvertently invented in 1908 when Thomas Sullivan, a New York tea importer, shipped tea to customers in silk packages. The customers steeped the entire package and praised him because his tea needed no straining. Today, Americans consume around 140 million cups of tea each day, with an estimated 80% of that as iced tea. Yet, surprisingly, it is still virtually the same brew as that of old Emperor Shen, way back when.


About The Author:
Zhi Tea is a leading provider of high-quality organic tea online. Visit them today for a full selection of high-grade, fair trade organic Green, Black, White and Oolong teas. Also view their tea gift basket selection – a great gift for the holidays.

Article Source:  www.articleclick.com/Article/History-in-a-Tea-Cup/1184757

Seafood is Definitely Health food

More than being palatable and exotic, there are a hundred and one ways why we should include seafoods in our daily diet. As a matter of fact, nutritionists highly recommend the inclusion of one or more seafood meals each week for good health. Since a wide variety of seafood is teeming in the market, our choices are beyond number.

First, seafoods are rich in Omega 3 polyunsaturated oil - an oil believed to reduce the risk of coronary heart disease and cancer. Second, seafoods are high in protein and low in fat and cholesterol. Third, seafood, as an excellent source of vitamins and minerals, is rich in iodine, niacin, iron, and zinc.

Moreover, seafoods are low in kilojoules no wonder it is featured in most slimming diets. More intake of seafood meals enables most people to diet and weight-watch. As if these facts are not yet enough, recent research suggests that regular consumption of fish rich in Omega 3 can reduce the risk of asthma in children by two-thirds. With all these, it is no surprise they call seafood as "health food". Need I say more?

Article Source: www.free-fish-recipes.com/archives/172-Seafood-is-Definitely-Health-food.html

Coffee: The New Health Food?

By Sid Kirchheimer
WebMD Feature
Reviewed by Michael W. Smith, MD

Want a drug that could lower your risk of diabetes, Parkinson's disease, and colon cancer? That could lift your mood and treat headaches? That could lower your risk of cavities?

If it sounds too good to be true, think again.

Coffee, the much maligned but undoubtedly beloved beverage, just made headlines for possibly cutting the risk of the latest disease epidemic, type 2 diabetes. And the real news seems to be that the more you drink, the better.
Reducing Disease Risk

After analyzing data on 126,000 people for as long as 18 years, Harvard researchers calculate that compared with not partaking in America's favorite morning drink, downing one to three cups of caffeinated coffee daily can reduce diabetes risk by single digits. But having six cups or more each day slashed men's risk by 54% and women's by 30% over java avoiders. 

Though the scientists give the customary "more research is needed" before they recommend you do overtime at Starbuck's to specifically prevent diabetes, their findings are very similar to those in a less-publicized Dutch study. And perhaps more importantly, it's the latest of hundreds of studies suggesting that coffee may be something of a health food -- especially in higher amounts. 

In recent decades, some 19,000 studies have been done examining coffee's impact on health. And for the most part, their results are as pleasing as a gulp of freshly brewed Breakfast Blend for the 108 million Americans who routinely enjoy this traditionally morning -- and increasingly daylong -- ritual. In practical terms, regular coffee drinkers include the majority of U.S. adults and a growing number of children. 

"Overall, the research shows that coffee is far more healthful than it is harmful," says Tomas DePaulis, PhD, research scientist at Vanderbilt University's Institute for Coffee Studies, which conducts its own medical research and tracks coffee studies from around the world. "For most people, very little bad comes from drinking it, but a lot of good." 

Consider this: At least six studies indicate that people who drink coffee on a regular basis are up to 80% less likely to develop Parkinson's, with three showing the more they drink, the lower the risk. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer, an 80% drop in liver cirrhosis risk, and nearly half the risk of gallstones. 

Coffee even offsets some of the damage caused by other vices, some research indicates. "People who smoke and are heavy drinkers have less heart disease and liver damage when they regularly consume large amounts of coffee compared to those who don't," says DePaulis. 

There's also some evidence that coffee may help manage asthma and even control attacks when medication is unavailable, stop a headache, boost mood, and even prevent cavities.

Plenty of health benefits are brewing in America's beloved beverage
Reducing Disease Risk

Is it the caffeine? The oodles of antioxidants in coffee beans, some of which become especially potent during the roasting process? Even other mysterious properties that warrant this intensive study? 

Actually, yes. 

Some of coffee's reported benefits are a direct result of its higher caffeine content: An eight ounce cup of drip-brewed coffee contains about 85 mg -- about three and a half times more than the same serving of tea or cola or one ounce of chocolate. 

"The evidence is very strong that regular coffee consumption reduces risk of Parkinson's disease and for that, it's directly related to caffeine," DePaulis tells WebMD. "In fact, Parkinson's drugs are now being developed that contain a derivative of caffeine based on this evidence." 

Caffeine is also what helps in treating asthma and headaches. Though not widely publicized, a single dose of pain reliever such as Anacin or Excedrin contains up to 120 milligrams -- what's in a hefty mug o' Joe. 
Boost to Athleticism

It's also caffeine -- and not coffee, per se -- that makes java a powerful aid in enhancing athletic endurance and performance, says physiologist and longtime coffee researcher Terry Graham, PhD, of the University of Guelph in Canada. So powerful, in fact, that until recently, caffeine in coffee or other forms was deemed a "controlled" substance by the Olympic Games Committee, meaning that it could be consumed only in small, designated amounts by competing athletes.

"What caffeine likely does is stimulate the brain and nervous system to do things differently," he tells WebMD. "That may include signaling you to ignore fatigue or recruit extra units of muscle for intense athletic performance. Caffeine may even have a direct effect on muscles themselves, causing them to produce a stronger contraction. But what's amazing about it is that unlike some performance-enhancing manipulation some athletes do that are specific for strength or sprinting or endurance, studies show that caffeine positively enhances all of these things." 

How does this brew affect growing minds and bodies? Very nicely, it seems, says DePaulis. Coffee, as you probably know, makes you more alert, which can boost concentration. But claims that it improves a child's academic performance can be exaggerated. Coffee-drinking kids may do better on school tests because they're more awake, but most task-to-task lab studies suggest that coffee doesn't really improve mental performance, says DePaulis. 

But it helps kids' minds in another way. "There recently was a study from Brazil finding that children who drink coffee with milk each day are less likely to have depression than other children," he tells WebMD. "In fact, no studies show that coffee in reasonable amounts is in any way harmful to children." 

On the flip side, it's clear that coffee isn't for everyone. Its legendary jolt in excess doses -- that is, more than whatever your individual body can tolerate -- can increase nervousness, hand trembling, and cause rapid heartbeat. Coffee may also raise cholesterol levels in some people and may contribute to artery clogging. But most recent large studies show no significant adverse effects on most healthy people, although pregnant women, heart patients, and those at risk for osteoporosis may still be advised to limit or avoid coffee.

Boost to Athleticism

The bottom line: "People who already drink a lot of coffee don't have to feel 'guilty' as long as coffee does not affect their daily life," says Hu. "They may actually benefit from coffee habits in the long run." 

In other words, consume enough caffeine -- whether it's from coffee or another source -- and you will likely run faster, last longer and be stronger. What's enough? As little as one cup can offer some benefit, but the real impact comes from at least two mugs, says Graham. By comparison, it'd take at least eight glasses of cola to get the same effect, which isn't exactly conducive for running a marathon.

But the harder you exercise, the more benefit you may get from coffee. "Unfortunately, where you see the enhancing effects from caffeine is in hard-working athletes, who are able to work longer and somewhat harder," says Graham, who has studied the effects of caffeine and coffee for nearly two decades. "If you a recreational athlete who is working out to reduce weight or just feel better, you're not pushing yourself hard enough to get an athletic benefit from coffee or other caffeinated products."

But you can get other benefits from coffee that have nothing to do with caffeine. "Coffee is loaded with antioxidants, including a group of compounds called quinines that when administered to lab rats, increases their insulin sensitivity" he tells WebMD. This increased sensitivity improves the body's response to insulin. 

That may explain why in that new Harvard study, those drinking decaf coffee but not tea beverages also showed a reduced diabetes risk, though it was half as much as those drinking caffeinated coffee. 

"We don't know exactly why coffee is beneficial for diabetes," lead researcher Frank Hu, MD, tells WebMD. "It is possible that both caffeine and other compounds play important roles. Coffee has large amounts of antioxidants such as chlorogenic acid and tocopherols, and minerals such as magnesium. All these components have been shown to improve insulin sensitivity and glucose metabolism." 

Meanwhile, Italian researchers credit another compound called trigonelline, which gives coffee its aroma and bitter taste, for having both antibacterial and anti-adhesive properties to help prevent dental cavities from forming. There are other theories for other conditions.

Article Source:  www.men.webmd.com/features/coffee-new-health-food

Recipe For Ginger Beer, A Wonderful Non Alcoholic Beverage

by. Drew Brown

Ginger beer has a completely different recipe than regular beer, its completely non alcoholic and easy to make, the confusion that people have probably lays in the term beer, its just a common mistake. Ginger beer may be mixed with beer (usually a British ale of some sort) to make one type of shandy. Anyone can make this ginger beer recipe and everyone can drink it, even children. 

The process involved of making home made ginger beer is quite simple and quick, it is a lot of fun to make even with your (grand)children. really anyone can make this refreshing recipe. There are a lot of ginger beer recipes you can find online but the one we will give you is especially popular 

What do you need for your own Home Made Ginger Beer 

Ingredients and Tools: 

When you plan to make your own home made ginger beer you need the proper tools and ingredients. For our ginger beer recipe you will need eight pint (plastic) bottles or four quart (plastic) bottles, and bowls where you can make the mixture in. 

Basic Ginger Beer Recipe 

For this most basic home made ginger beer recipe, the required ingredients are as follows: 

- 2 oz. fresh ginger 
- 1 tsp. cream of tartar 
- 2 lemons 
- 1 lb. sugar 
- 1 oz. yeast. 
- 1 gallon boiling water 

The preparation is easy, You need to wash the lemons and slice them in thick rings, after that the ginger root should be roughly crushed. Mix the ginger, lemon, sugar and cream of tartar in a large bowl. 

Pour the boiling water over the top, stir the mixture and let it cool to lukewarm temperature. After that you need to stir in the yeast. You'll need to leave it for 24-48 hours to let the yeast go to work. Once the plastic bottle is very hard, and can't be squeezed, the ginger beer is done. At that time you need to skim off the yeast and the mixture strained. After that your ginger beer can be bottled. Place the bottle in the fridge overnight. This halts the yeast and stops the bottle exploding. Once the ginger beer is chilled, pour it into a glass and enjoy. When you just follow this simple ginger beer recipe you can't go wrong. 

Exploding bottles 

Because of the yeast, ginger beer can be a very aggressive fermenter, it produces high pressure very rapidly. So it is better not to bottle ginger beer in glass bottles. You also should not leave the finished ginger beer in a closed up warm place, because this can result in generating enough pressure to explode the lid of. 

This is just one, although very popular, recipe for ginger beer. On the internet or at your favorite brewing supply store you can find many more. 

Have fun in making this delicious Ginger Beer recipe, and enjoy making it together with your children or grandchildren. Together you can make little changes to make it your personal Ginger Beer recipe.

Article Source:  www.articlecity.com/articles/food_and_drink/article_1858.shtml

Questioning The Truth About Fair Trade Coffee

by. George Moore

Some Interesting Facts and questions about Fair trade gourmet coffee: 

1. The targeted gourmet coffee farmer who needs fair trade owns a farm less than 10 acres; his family runs and works the farm, they live in a third world country or remotely up in the mountains of a central America country like Brazil. They get about $.65 cents per pound without fair trade and make less than $10,000 annually. They desperately need fair trade to get out of their poverty. 

2. Without phones, newspapers, television, telephones, cell phones, and in most cases running water and electricity - how does this farmer even know about " Fair Trade" in the first place? 

3. With no savings; no banks; no loans; and no finances how does this farmer pay the fees to get certified fair trade? 

4. How much advertising does Fair Trade do out side the US? Zero! If they did where and which media would they use? 

5. Interesting most of the Fair Trade Coffee Companies in foreign lands are owned by Americans or large co-ops partially owned and funded by Americans. 

6. Fair Trade doubles the price of coffee the farmer recieves but does nothing to ensure the laborers who work the farm receive any more money. Hence all the large farms owned by Americans but worked by locals help the Americans get much richer but do nothing for the local coffee workers. 

7. Fair Trade does not do anything to ensure the coffee is any better or better quality - it only ensures that the price is higher. 

8. Fair Trade is not recognized in China or Russia or Japan or any of the coffee countries. 

9. Fair Trade has helped many Americans feel much better about themselves. 

10. It has done very little to help the farmers who need it the most. 

In summary Fair Trade makes us Americans feel good about ourselves; helps us pay higher prices for poorer coffee; helps the big and rich farmers get richer. It does nothing to help the pheasant farmer we dream it is helping. And it gives us a false marketing ploy that Fair Trade is actually a better quality coffee i=when in fact it only means its a more expensive gourmet coffee. And really it gives us a false sense of self worth and that we are helping poor farmers when we are not.It causes us to pay too much for bad coffee and to think Fair Trade has anything to do with "quality" when it doesn't. It doesn't do anything to help the labor pool who work on the coffee farms nor stop children from working on coffee farms. But it has raised up the price of coffee and our awareness. Only if it could be more truthful and helpful 

--About The Author--

George Moore 

Mission Grounds Gourmet Coffee was founded by Boake Moore is an IT Sales engineer by trade.The non profit gourmet coffee called Mission Grounds Gourmet Coffee - http://www.missiongrounds.com It donates all its profits to helping orphans and impoverished children. THE Costa Rica Coffee and the best gourmet coffee in the world -surely the most satisfying cup of coffee in the world.

Article Source:  www.articlecity.com/articles/food_and_drink/article_1868.shtml

How Do you Chose the Best Coffee With So Many Options

by. George Moore

Your wife calls and asks you to stop on the way home and buy some coffee for in the morning. And she had been extra grouchy lately so you want to be sure she enjoys the coffee. But then you have to choose the right country and blends and roast and there must be 200 coffees to chose from. 

So how do you pick the best coffee, the coffee that will touch their heart and soul with its exquisite taste? And how do you make sure that once you have chosen the right gourmet coffee bean that you brew iit so that you capture all the taste? 

So hers is how to brew the best cup of coffee: the perfect cup: You buy some fresh dark roasted gourmet coffee beans from a coffee plant grown in South America - preferably from Costa Rica or even Brazil if you get desperate. Make sure the gourmet coffee is shade grown and grown at the top of the mountain. Make sure they are a dark Roast - to maximize the flavior - and not an esspresso or French roast ( You don't want burnt coffee); be sure the roast is as desired and no more than 45 minutes or you start losing flavor. Again use only Rain Forest shade grown top of the mountain beans. Grind them a lot or a little - the more you grind the more flavor you get. Add hot water, preferably bottled water or filtered water ideally around 195 - 200 degrees F. Wait maybe 5 to 7 minutes. Grab you a French press to remove the coffee filters and impress everyone watching - if nothing else it should improve the coffee ambiance. Drink it black and straight or optionally add spices, milk product, chocolate, sugar, fat free lactose milk creamer; then SIP; Drink. Smile . Wasn't that easy? You just made the perfect cup of coffee. 

Now you need it to be the most satisfying cup of coffee. Now how do you turn the perfect cup of coffee into the most satisfying cup of coffee? You use Mission Grounds Gourmet Coffee beans to brew your coffee of course. The gourmet coffee that gives all its proceeds to helping orphans and impoverished children. With every purchase of Mission Grounds coffee beans you are directly helping a homeless child or orphan. As you sip your perfect cup of coffee think about all the orphans and homeless children you are helping; or the new school in Jinming China you are helping to build; or all the orphans in Venezuela who will be in their new casa de ninos soon that you are helping to build; or picture all the children in Africa and Russia that you are helping eat tonight. 

The coffee is becoming even more satisfying. Think about all the babies in South Africa you are helping with books and all the homeless children in New Orleans you help provide backpacks and books and even some school supplies. So isn't it the most satisfying cup of coffee knowing about all the impoverished children you are helping as you sip the coffee made from the finest shade grown Tarrazu coffee bean grown in Costa Rica. 

All our customers claim it's the best coffee they ever tasted but are they confusing satisfying with perfection - or are they? Kick back and picture the smiley children you are helping - amazing how contagious those smiles can be.

Article Source:  www.articlecity.com/articles/food_and_drink/article_1867.shtml