Far From Being a SNAP

2 Bean & Yam Turkey Chili

My SNAP Challenge week has ended. True to its name, it was definitely not a snap and was most certainly a challenge.

With $63 (at $4.50 per person per day), I set out to shop for 2 people last Sunday. I typically shop at Sprouts Farmers Market and Trader Joe's and was able to get everything I needed from those 2 grocers. Before I set forth, I perused the weekly ad from Sprouts and planned my menu based on the produce on sale.

My week's total for 2 people: $61.30

Note: salt, pepper, spices, and vinegar weren't accounted for in the $63 budget.

With Gratitude

You knew this post was coming. Thanksgiving is almost like a holiday made for food bloggers- an entire day dedicated to cooking, eating, photographing, and more eating. Some bloggers chose to write about the feast before the holiday. Others, like myself, were perhaps too entrenched in perusing all the Food & Wine magazines and cookbooks to carve out time to write a post (ha, pun intended). But I simply can't let the holiday go by without any mention here. That'd be unorthodox.

So with Thanksgiving behind us, many of us are stuck with leftovers, dreading to have dried turkey for the week to come. But that doesn't have to be the case! To borrow Mark Bittman's aptly titled article, use some "radical rethinking of Thanksgiving leftovers" and transform them into many more delicious meals!

HAPPY BIRTHDAY!

Not me... but HEALing Foodie is turning 1 today! THANK YOU to all 2000+ OF YOU who visited this blog this past year and perhaps have become returning visitors!

A few days before HEALing Foodie's first birthday, I had the phenomenal privilege of hearing Michael Pollan and Eric Schlosser speak at USC. If I had a bucket list, #1 is now crossed off!

Dietitians-in-training with Michael Pollan.

... and Eric Schlosser! 

Local Organic Foods at a Wal-Mart Near You?

As of late, everyone has chimed in on the "Wal-Mart going healthy" discussion. I think it's my turn to do the same.

I'm not a supporter of Wal-Mart or Sam's Club. I don't agree with their labor practices. I don't believe in getting my daily necessities from a store that's the size of Rhode Island. I also don't think selling packaged processed food in bulk for household use is doing us (and our health) any good. I doubt any family needs 5 loaves of white bread and 5 pound bags of candies.

Change Is Coming

Is time-warping a symptom of getting older? One minute I was posting about Thanksgiving, and the next, it's almost the end of the year! The other explanation is that the tryptophan from my turkey really knocked me out- for almost 2 weeks!

For me, the year's end is usually a time for reflection- reflecting to appreciate for the good, to learn from the not so good, and to find clarity for my next steps in the new year. It has been a tremendous year to say the least, and to get a head start on some new steps for 2011, I've decided to expand HEALing Foodie! I might be using the term "expand" rather loosely here, but my dear friend and fellow foodie Meghan P. (see her bio on the left) has graciously agreed to be a guest blogger, and I cannot be more thrilled! Our friendship only dates back to earlier this year, but we've definitely had our share of foodie moments and adventures already. I also like the fact that she is a health-conscious foodie who has a good dose of skepticism with fad foods. I'm excited to collaborate with Meghan here and in the kitchen. So stay tuned for her first post coming your way REAL soon!

Aside from changes on HEALing Foodie, there have been some substantial changes about food on a national level. The Senate has passed the FDA Food Safety Modernization Act while the Healthy, Hunger-Free Kids Act will be signed into law next Monday by President Obama. Talk about may-jah changes on the food front!

If I Am In Italy...

I would eat cheese by the wheel!

And would be able to get ultra-filtered flat or sparkling water for FREE!

Subsidies vs. Recommendations

Talk is cheap. Hypocrisy is even cheaper. So when I came across the subsidies that USDA allocates for each food group, the jarring contradictions that exist within the department were disturbing. It's the same agency that preaches healthy eating that gives more than half of its subsidies to the food that most Americans over-consume. It also happens that this food is one of the culprits for heart disease- an increasingly expensive illness for both the government and its people. It would be a laughable matter if it wasn't such a serious issue.

Celebrity Status for Food Politics

Another brilliantly funny, well-articulated argument from Stephen Colbert. It's unfortunate that some in the courtroom think that checking a Blackberry is more enthralling than hearing the testimony on such an important issue.

As Marion Nestle wrote in her book What to Eat, 

"The choices you make about food are as much about this kind of world you want to live in as they are about what to have for dinner. Food choices are about your future and that of your children. They are about nothing less than democracy in action."

Migrant farmers are people who deserve to enjoy the democracy of America. The kinds of foods we choose ultimately reflects how much we care for these folks who leave their families behind to fill the kind of jobs that most Americans are too arrogant and vain to fill. 

The Amazing, In-Edible Egg

The recent egg recall that involved half a BILLION eggs sparked a lot of interest about food safety in the States.

Food safety regulations in the U.S. are too lax in many ways. As described by the video, we've had plenty food scares in the past few years. Beef, lettuce, tomatoes, peanuts, and eggs just to name a few. So who or what is the culprit?

Shark Week

In honor of Discovery Channel's annual Shark Week, here's an awareness piece about the gruesome practice of shark finning and how we can help end it.

Man & Shark from alexhofford on Vimeo.

Shark fin is a prized good in many parts of Asia, and the tradition of eating shark fin soup is highly associated with socioeconomic status. As more people are gaining access to this delicacy, shark populations have declined across the globe at astounding rates. Aside from being caught intentionally for their prized fins (and then thrown back into the water left to die), sharks are also bycatch victims of poor fishing techniques. It is estimated that populations of sharks and other top ocean predators have fallen 90% in recent years! At this progression, sharks will become extinct in a matter of a few generations if not just decades.

Ethics and humaneness aside, shark meat and fins contains high levels of methylmercury because of the animals' predatory nature*. This chemical has been linked to impaired fetus and infant neurological development as well as vision and hair loss in adults. Babies don't need direct exposure to methylmercury to be affected; exposure while being in the womb is enough to cause adverse health effects.

Some say the fins are good for joints because of their cartilage content. There are plenty alternatives that can take the place of toxic shark fins. It's about time that we help stop the buying so the killing can stop, too.

To learn more about shark finning and how you can become an ally to these majestic animals, visit montereybayaquarium.org or stopsharkfinning.net.

*Predatory fish, or those who are higher on the food chain, contain high levels of methylmercury because they eat all the smaller fishes. Methylmercury cannot be excreted out of their bodies so it's retained and accumulated up the food chain.

Smart (aka Deceptive) Labeling

Just when you think you're getting the hang of reading labels, food manufacturers throw you a curve ball and makes food labels even more confusing to decipher.

A recent inquiry to Kellogg's® by a fellow health educator revealed a surprisingly contradictory practice from an answer that didn't really, well, answer anything. Before, the label for these cereal bars didn't separate the ingredients for the crust and the filling. Now, all packages of Nutri-Grain® Cereal Bars look like the one above. When my fellow health educator emailed the company and asked about the change, she was replied with the following:

Thank you for contacting us regarding Kellogg's® Nutri-Grain® Cereal Bars. There has not been a change in the Nutri-Grain formula since 2008 when more whole grains were added to the crust.

As far a the weight of each component, we do not have that information readily availabe but I would think that the filling would be more dense and weigh more than the crust.

I hope these answers helped address any concerns you may have about Kellogg's® Nutri-Grain® Cereal Bars. If you have any additional questions or concerns, simply reply to this email or contact us at 1-800-962-1413.

Thanks again for writing us. We appreciate your interest in our company and products.

          Sincerely, 
          Jill DeLong
          Sr. Consumer Specialist
          Consumer Affairs Department

The rule for listing ingredients is that they are listed in order by weight from the most to the least amount used to make the food. If even Kellogg's® believes that the filling weighs more than the crust, then why on Earth is the crust's ingredients listed first? 

For label-savvy consumers, seeing "whole grains rolled oats" as the first ingredient is a lot more appealing than "high fructose corn syrup." Capitalizing on this fact, food manufacturers decided to separate the components of the same food item (i.e. crust and filling) so their products can be seemingly healthy. If you've eaten one of these cereal bars, you would know how unappetizingly sweet they are- all thanks to the FIVE kinds of sugar in this one little bar!

Special thanks to Suzy S. for challenging Kellogg's® and sharing the response on Healing Foodie!

The Story of Bottled Water

Ever wondered about where that plastic water bottle is going after you discard it? Or how much energy it takes to produce these disposable containers? Watch the amazing Anne Leonard explain our nation's obsession with bottled water and  how silly they really are.



Not only are bottled water an unnecessary modern convenience, millions of bottles from sports drinks, "enhanced" waters, and iced teas also contribute to this problem everyday. As Annie said during an interview, "Let's have a little more appreciation and reverence for the stuff we have instead of this mindless consumerism."

To learn more about The Story of Bottled Water and other Stuff, visit thestoryofstuff.com.

Unhappy Animals = Unhappy Us?

** This video contains graphic images. Please view at your own discretion. 

It's no secret that most farm animals are treated without dignity, love, or mercy everyday. They're bred purely to be eaten by another species- the same species that inflict continuous pain upon them before being slaughtered. If I were an animal on a factory farm, I think I would die from various illnesses long before I reach the slaughter house gates.

Emotions and feelings are a type of energy. According to the law of conservation of energy in physics, energy is neither created nor destroyed. So then where is all the farm animals' sadness and despair going? Is the negativity being transferred to those who kill them and consume them. A piece of skirt steak with a side of depression? No, thank you.

In an utopian society, every animal would be treated with respect and not just those we consider as cute, fuzzy pets. As much as I support and admire those who have committed to vegetarianism and veganism, I have yet to match their level of commitment. Until then, here are some practical tips for my fellow omnivores to become more educated consumers and allies of farm animals everywhere!

1. MEATLESS MONDAYS is a good start.

2. BECOME A FLEXITARIAN. Only consume animal protein when your body demands for it.

3. SHOP WITH A CONSCIENCE. Purchase meat, egg, and dairy products that have been humanely treated. Look for labels like "free-range", "cage-free", "hormone free", and "grass-fed."

4. BEFRIEND YOUR BUTCHER. Whether it's at the meat counter, farmers market, or on the actual farm, these professional meat handlers know their meats and can tell you where the animal came from.

5. MAKE A REQUEST for humanely raised meats and animal products if they're not already available at your local market.

6. LEARN AND TEACH. Do some research about where your food comes from and share the findings with those around you!

Princess Peas, Buzz Bananas, and Sully Spinach!

Visit msnbc.com for breaking news, world news, and news about the economy

I'm not sure why this is news, but I do like the potential success with registered character advertisements in fruits and veggies ! Only if farming is as lucrative a business as processed junk...

Nutrition Facts... or Fiction?

Visit msnbc.com for breaking news, world news, and news about the economy

Food labels and restaurant nutrition info have been under scrutiny lately because some of them are providing consumers with fictitious nutrition facts.

As a health-conscious consumer, it frustrates me to see such dishonesty stemming from slack regulations and missing moral compasses. But on the other hand, it just goes to show that we may need to rely less on others to do the cooking for us. Cooking from scratch cuts down on potential nutrition "fibs" and reduces the usage of mysterious ingredients since you're in charge of what goes into the pot.

Also, shopping the perimeter of a grocery store can help us steer away from caloric traps, salt mines, and chemistry labs that are situated in the middle aisles with attractive packaging. The center aisles are most likely where we can find chips, candies, sodas, ice-cream, and all sorts of frozen food-like substances. Fresh food- fruits, veggies, meats, dairy, breads, and other grains- usually line the perimeter of grocery stores.

While frozen entrees are convenient, they were still prepared in a factory by mechanical arms with mysterious ingredients to keep the texture and flavor intact after freezing, transporting, and reheating. To put it simply, I'm going to borrow a line from my food hero, Michael Pollan. "If it came from a plant, eat it; if it was made in a plant, don't."

Sustainable Fisherman Joe

I'm a petit fan of seafood and have a soft spot for a bowl of steamed clams in tomato and garlic broth. But as our oceans are getting robbed everyday by unethical fishing methods, choosing sustainable seafood  is becoming an increasingly difficult feat. 

Back in 2009, Greenpeace compiled a "supermarket seafood sustainability scorecord" (talk about alliteration!) that rated grocers on the ecological impact of their supply of seafood. Surprisingly, Trader Joe's fared the worst and came in below Target and Wal-Mart! But the tide is about to change. 

Trader Joe's is making some transitions and plans to sell only sustainable seafood by 2012. Frozen, fresh, and canned seafood will all be included in this change. Back in 2005, the company stopped selling Chilean Sea Bass, and more recently in March 2010, it stopped carrying red snapper.

Choosing seafood can still be a dilemma even though some grocers are getting on the sustainable seafood boat. Luckily, Monterey Bay offers a fantastic pocket seafood guide that can help you make informed choices whether you're at the market or having a meal at a restaurant. It's so small and handy that it can even fit into a clutch ladies! For those tech savvy among us, of course there's an app for this, too. 

Learn more about sustainable seafood by visiting SeafoodWatch.org.

UnVEAL the Truth

As much as I am a foodie and am willing to try anything once, veal has long been "blacklisted" on my menu options.

Veal is the meat from young cattle, or calves. Because of their tender texture and delicate flavor, these calves are raised for the sole purpose to be fattened and slaughtered at a young age. From the day they're born, calves raised for veal meat are confined to a small space so maximum fatty tissues can develop. The crates they're chained in are so small that they can't even move or sit down comfortably. Because fattier calves equate to tastier meat, some farmers have no qualms about this unethical practice as they'll get higher profits.

While there has been some movements to ban veal crates, change is coming slowly... too slowly. California is set to ban these crates in 2013. Yes, 3 years from now. More baffling is that the bill was passed in 2008 as part of Proposition 2. When the ban is enforced, it would have taken 5 years to put the regulation into practice. More grim news is that there are only 8 states that currently have laws to protect calves.

If you think it is wrong to eat babies that are raised unethically purely for human consumption, please "vote with your folk" as celebrated journalist Michael Pollan often urges and boycott veal.


Information on legislature from www.noveal.org.

Photo from GoVeg.com

What ISN'T Corn In?

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Thought for Food - Donna Simpson, Le Whif & Cat Litter
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When has food gotten so cheap to produce that we can afford to make household goods with food- corn to be exact?

Corn is a highly subsidized commodity. In 2006 alone, $4,920,813,719 was given to corn growers for federal assistance. The government subsidizes a number of crops like cotton, rice, wheat, and soybean. However, corn has been the top recipient of these subsidies. In the past 12 years, taxpayers (US!) have given $56 billion to subsidize corn. This is an impressive number considering how little actual corn Americans eat!  Much of the corn is processed and given to chicken, pigs, turkey, lamb, steers, and fish as feed. Other products that may contain "hidden corn" include soups, ketchup, cake mixes, frozen yogurt, cereal, hot dogs, and supplements. Aside from edible items, corn can also be found in cosmetics, trash bags, cleaners, and even the shiny glossy covers of magazines. I suppose it was only a matter of time when someone figures out how to make kitty litter from corn. 

Watch the clip and let Stephen Colbert elucidate you on edible kitty litter (starts at the 3:25 mark) in his "Thought for Food" segment.

P.S. A snippet on Donna Simpson and Le Whif precede the edible kitty litter. 

Tackling Childhood Obesity- Teach Kids How to Cook

Michelle Obama's Let's Move! generated a lot of buzz last week. This initiative aims to solve the childhood obesity epidemic in a generation's time. It is a difficult task to accomplish; nonetheless, I applause her for initiating the much needed and much delayed program.

During the same week, there was another equally exceptional proposal to fight childhood obesity. Upon receiving 2010's TED Prize, Jamie Oliver wishes to overhaul the American food system by "teach[ing] every child about food." Better known as the Naked Chef, Jamie Oliver has published cookbooks and hosted a number of tv shows. His latest endeavor is teaching kids how to cook as way of tackling the enormous issue of childhood obesity.

I cannot agree more with his simple message. The art of cooking has been slowly disappearing in recent years. Drive-thrus, prepared meals from grocery stores, and cheap unhealthful food have made it all too easy to eat without busting out pots and spatulas. This pattern is rubbing off on kids, too. I have witnessed first-hand from an 8th grader who reached for a Nissin Cup Noodle as an after-school snack because she doesn't know how to make anything else. It's a tragedy that kids go to these unhealthful foods simply because they haven't been taught how to put together a simple snack.

Cooking can seem like a daunting task for anyone. But making meals at home doesn't need to involve fire and hours of slicing and dicing. There are simple no-cook, stir-and-assemble recipes that are quick and affordable. Kids can help out by assembling their own pita pocket or pizza. The bottom line is kids will at least try a new food if they participate in the preparation. If they help make a macaroni salad (with low-fat mayo, of course) on Sunday, they will be excited to bring it to school for lunch on Monday. And one thing is for certain: that macaroni salad is much healthier than the preservatives-laden burrito with psuedo-cheese that the school is serving up.


The art of cooking needs to be revived. Invite your little sibling, son, daughter, cousin, next door neighbor's kid, or grandbabies to start cooking up a storm in the kitchen this weekend. It's an inexpensive activity that will get everyone off the couch, and I can guarantee y'all will have a great time.

Some ideas for engaging kids in the kitchen (and beyond):

[x] Pita bread (see picture, above left) makes sandwiches infinitely more interesting for anyone from 1 to 92. Try it in place of the standard sandwich bread.

[x] Take the family to your local farmer's market, or better yet, the farm. It's essential for kids to know that fruits and vegetables and meat don't grow in the supermarket. Connecting kids with local farmers is a great way to introduce them to the people behind the tomato that is in their pasta sauce.

[x] Spread almond butter (or sunflower butter) with whole grain crackers and drizzle with honey bought from the farmer's market (like the one above, right).

[x] Let your kids (and yourself) create a unique trail mix by choosing favorite nuts and dried fruits from the bulk bins (like those in Whole Foods or Henry's). Buying in bulk can save you money and let you make your own amazing combination.

[x] Cut sticks of carrot, celery, and bell pepper and pack with small containers of hummus for work or school. Definitely beats that stale donut in the conference room or that evil vending machine in the hallway. 

[x] Make your own pizza with pre-made dough from the grocery store (Trader Joe's has a great whole grain one). A thin layer of low sodium sauce and low-fat mozzarella cheese topped with seasonal veggies and diced chicken or tofu. It'll take less time than ordering delivery and so much more rewarding for kids.