A Night Under The Stars

Sometimes we need to just stop and remind ourselves  of what we've got.  Ron and I had such a moment a few weeks ago, when we went to an outdoor concert (Summer Pops) to hear the music of Abba.  Ron had not been there in several years, so when I told him to wear a warm jacket and I would bring a blanket, he thought I was kidding.  As the evening wore on, he was glad he had both. 

We live in a magical city.  Our evening began late in the afternoon, with a barbeque on Fran and Jim's boat.  It was a beautiful sunny day, the sun was glistening as it set in the West, and we were enjoying good friends, good wine, and the most delicious barbequed lamb chops we'd had EVER.  How lucky we are to live in San Diego.

Sitting in the stands for the Abba concert got me to looking around at the people and our surroundings.  Old men and women, middle aged families and young children, black, white, brown, you name it, they were there, all to enjoy the music we love and know so well. I looked to the right and saw the sleek, tall buildings and hotels of downtown San Diego.  I looked to the left and saw small and medium boats anchored just off shore to watch, and I guess, hear, the concert.  I looked farther left, and a little behind me and saw the expansive Coronado bridge and the beaches and homes of its tiny community and was struck by all this beauty.  How could we want to live anywhere else?  (we don't).  Of course there are many beautiful places on earth, but this must be one of the most beautiful.  Not only do we have the gorgeous beaches (Coronado beach was just voted top beach) and beach communities, but we have a vibrant downtown, with art, music and food for every taste. 

On this particular evening we both sat and smiled at each other.  How lucky we were to be enjoying the city, our friends, good music, and each other in such a special setting.  I've been to the Summer Pops many times before, but were never struck with this thought.  It was a magical night.

Tainted Pet Treats From China And What's NOT Being Done

I often read poisonedpets.com to find out what's new in pet food, and what NOT to let my pet eat.  Chicken jerky from China has been known for years to cause death in dogs, and yet, it's still on the market.  Recently sweet potato treats were added to the list.  You should check out this web site to see how the FDA is dragging it's feet in getting tainted products off the market. 

Congressman Dennis Kucinich from Ohio made an impassioned plea to the FDA to do something to protect our pets, after years of letter writing and investigating.  Here's some of what Mr. Kucinich had to say recently.

In a press release Monday Kucinich published the following statement:

FDA Allows Pet Deaths to Mount While Awaiting Scientific Certainty

Congressman Dennis Kucinich (D-OH) today released the following statement criticizing the U.S. Food and Drug Administration for failing to adequately protect domestic pets.

“After a weeks-long investigative trip to China and thousands of reports of sick and dying dogs, the FDA still has no answers and offers pet owners no protection,” said Kucinich.

Constituents reported illnesses in their pets after feeding them chicken jerky snacks, including ‘Waggin’ Train.’ Kucinich then wrote to the FDA demanding strong action and a briefing on their investigation. The FDA, which had known about problems with the snacks since 2008, issued a warning in November of 2011 about the instances of illnesses, but did not issue a recall.

After Kucinich demanded stronger action, the FDA sent inspectors to plants in China to investigate the conditions in which the treats were manufactured. The FDA failed to reach a conclusion, releasing their raw data with little context.

“The FDA is waiting to request a recall until it has full scientific certainty about which contaminant or chemical in chicken jerky pet treats is causing deaths of pets all over the country.

“As the FDA waits, it has to decide who pays the cost of the uncertainty. Will it be the dog treat manufacturers, who refuse to issue a recall on their own and make even more money in doing so? Or will it be beloved dogs and cats who pay with their health and their lives and whose owners receive no real warning about the danger posed by dog treats?

“By allowing the treats to stay on the market as the years-long investigation drags on, the FDA is guaranteeing more pets will die. Why?” said Kucinich.

Diagnosis: The FDA suffers from chronic constipation

Until there is a recall, the only protection consumers have is an out of date, ineffective and adequate warning system in place, leaving pet parents informed about the very real danger the treats pose, which sadly is precisely why the reports of illness and deaths of pets continues to climb. Recent accounts that there have been over 3,000 reports to the FDA* that some of the best-selling treats in America are danger to pets.

As the reports continue to escalate, the FDA has been incapable of finding the toxin responsible for causing so much anguish and pain in over 5 1/2 years. Efforts at doing so have been a haphazard, unorganized, illogical mess; the majority of which, unfortunately were tests for bacterial pathogens, are not related in any way to the cause of acute organ failure which has been primarily been responsible for illness and death of dogs associated with the pet treats.

Complications: The FDA suffers from ED, i.e.: impotency

Despite the growing number of reports, the FDA has done little to quell consumer concerns that the government is capable or even fully committed to protecting their pets. The FDA explains their inability to do so using the same, tired excuse for the products continued place on the market: they can’t recall them until they find the toxin; judging by the recent release of data of a spreadsheet outlining the testing the FDA has done since the investigation began in 2007, did little to assuage their fears or quell the growing anger and discontent with the government’s impotency.

Would the FDA react the same to a human food that was being investigated?  Absolutely not.  They would recall the product, or even take it off the market, and then investigate.  This is just another example of our impotent govenment at work, and big corporations winning. 

Mayonnaise To Spice Up Burgers And More

I don't know if I've blogged about tastingtable.com, one of my favorite websites.  It has restaurant reviews, chef bios, and lots and lots of cooking ideas.  The information below is from a recent edition of Tasting Table.  Use the chart to create your own unique mayonnaise flavors, or follow the link and learn how to make quick and easy homemade mayo.  Store bought mayo is good, but there's really nothing like the homemade variety.  It's not for those who are watching their calories, but hey, how much mayonnaise do you really use.  I have tried making the anchovy flavored mayo and it is delicious.  I use it as a dip for veggies, also as a condiment for fish.  Let me know if you create something spectacular.  Let your imagination go and come up with something wild.

A mayonnaise chart for burger supremacy

Ketchup is delicious, but it has limits.
Those who like to walk on the condiment wild side should spread mayonnaise on their burgers.
Chefs around the country have been showing us the full potential of this rich emulsion: Indeed, mayonnaise is an ideal canvas to mix in anything you might desire, from Sriracha to cilantro.
At Street in Los Angeles, burgers are topped with a yuzu kosho-spiked mayonnaise, which adds a wallop of tart flavor that shows off the beef’s richness. And at Foster Burger in Portland, Oregon, mayonnaise goes from white to black with the addition of squid ink.
Inspired by these delicious flavor combinations, we created a few of our own. First, we developed the ultimate mayonnaise recipe, perfect for french-fry dipping, sandwich spreading and, of course, burger topping. Then we created The Mayo Matrix, a streamlined mix-and-match chart that yields nine possible flavored mayonnaises. You can see the matrix here or even print it (PDF) for inspiration during your next grilling extravaganza.
It tastes good to live dangerously.

Hunting The Big Five Is Alive And Well (but the animals are all dead)

Someone recently posted a picture on Facebook that turned my stomach.  It was a picture of a family, mom, dad, son and young daughter, posing next to a dead giraffe they had just shot for sport.  I thought this was a thing of the past, but upon researching game hunting, I found it alive and well in sub Saharan Africa.  In fact, there are 23 countries in which big game hunting is perfectly legal.  It's big business.  Big game hunting generates over $200 million in revenue for these countries.  South Africa is the country that reaps the biggest financial benefit. 

There are numerous tour operators that sell packages to various countries for the sole purpose of coming home with trophies, in fact they have more than 18,500 international hunting clients per year. 

Packages include everything from the beginners package, a five day tour, where you are guaranteed at least one dead animal (wildebeest, impala or warthog), to a 20 day tour for $20,000, where you are guaranteed nine dead animals, even some exotic animals.  The white and black rhino, both extremely rare, are still hunted in South Africa and Namibia.  Most (if not all) of the hunting takes place on private game reserves. 

I get a sick feeling in my stomach when I think of magnificent elephants, zebras, lions and leopards being killed for sport.  It's not that I'm against hunting in general, it's just that to kill animals for the fun of it is abhorant to everything I believe.  Killing animals for food is something I can rationalize, but to just kill something for the sake of showing your friends and family how tough you are, well I can't tolerate that.

I guess the hunters can rationalize their activity by saying that they're contributing to the economic welfare of these countries.  I guess they are, but killing innocent animals is a hell of a way to support an economy.  I plan to learn more about the hunting of animals in Africa, and determine why it is still in existance.  I think the fact that the hunted animals come from a private reserve, may be the key.  No killing animals in public reserves, but it's ok in a private reserve.  It reminds me of some of the private hunting locations in America.  They're all on private grounds, usually the animals are in an enclosed area, and the hunters can kill them and get their trophies.  The animals don't have much of a chance, but it seems to be legal.  If any of you reading this are hunters, I'm sure you don't understand my concerns.  It's hard enough for me to eat meat, pork, chicken and lamb when I think about the conditions under which they live and die, but I do.  I just don't understand why anyone would want to kill for sport, and I never will.

More Ways To Use Leftovers

Once I heard the statistic that we throw away about 28% of the good food we buy, I tried to find ways to use up my food rather than throw it away.  Homemade vegetable soup usually takes care of leftover vegetables, but here's another recipe I recently made to use up leftover chicken, and much more.

A group to which I belong had a big end of the year party recently.  There was a lot of food leftover.  We had tons of shredded cooked chicken  and cubed cooked carne asada, in addition to little corn tortillas left for us to take home.  I took some chicken and about a dozen tortillas.  Here's  the casserole I made using them and several items I had in the refrigerator that needed to be used up.

                                    Susie's Chicken Tortilla Casserole

1/2 lb. shredded chicken, cooked (could use beef or pork)
8 corn tortillas
1/4 container Philadelphia cream (new product used in cooking, mostly for casseroles.  I had a little of this that needed to be used up)
1/2 lb. shredded cheddar cheese (any hard cheese will do)
12 green olives, chopped (I had a can of olives in the refrigerator that had to be used up)
1 can red kidney beans, drained (could use white beans or corn instead)
1 bottle green salsa (this is what I needed to use up, but you could just as well use red salsa)
3 fresh tomatoes, chopped (I needed to use these up, but it would have been better with canned tomatoes)

Mix the Philadelphia cream cheese mixture into the shredded chicken.  Then start to layer all the ingredients in a pyrex pan.  Start with tortillas, then chicken, olives, beans or corn, tomatoes, salsa, and cheese.  Repeat with another layer.  Cook for 45 minutes at 350 degrees until everything is bubbly.  Let the casserole rest for 10-15 minutes so everything isn't runny, then cut into squares.  Serve with a green salad for a delicious, complete meal.  Leftovers can be frozen in individual servings for those nights when you don't have anything for dinner.  Ron loved it, and he doesn't often rave about casseroles.  I hope you enjoy it.

Restaurant Openings and Closings

Restaurants open and close so quickly, it's almost impossible to keep up with them.  I have a few noteworthy openings to tell you about, and some closings as well.  Craftsman Bar and Tavern now occupies the space previously taken by Savory.  (in Encinitas).  Craftsman is the second restaurant from Wade Hageman, who used to be the executive chef at Blanca in Solana Beach, before he open Blue Ribbon Artisan Pizza, about 2 years ago.  The menu at Craftsman is vey different, although some of the favorites from Blue Ribbon, like butterscotch pudding and truffel oil popcorn, are on the menu.  I haven't tried it yet, but plan to soon, and will review it at that time.  I can't wait to try it.  Another new restaurant in San Diego which I plan to try soon is True Food Kitchen.  One of the partners is Dr. Andrew Weil, so you know the food is healthy and fresh.  I will review it too, as soon as I can.  Soon to open in the Michael's center in Encinitas is Nosh Deli.  At last a Jewish deli, or so they say.  I'll be first in line when it opens.  Finally, the new Pacific Coast Grill in Cardiff is open for business.  I have not eaten there, but if it's as good as the old location in Solana Beach, it will be a big hit.  Killer views of the ocean and a night club make this a likely new "hot spot."

Several closings have occurred, most of which happened quietly, and I did not know about.  John's Waffle Shop in La Jolla has served it's last meal.  I had been going there for over 30 years.  I don't know how long they'd been in business, but a very long time.  Too bad.  Azul La Jolla is also closed.  I thought the food was pretty good.  I bet the high rent got them.  Vigilucci's Seafood, Steak and Chophouse in La Jolla has also closed.  My old friend Mauricio, was the maitre 'd there, and I know the food was good, but again, high rent probably got them in the end.  Finally, Paradise Grill in the Flower Hill Mall in Del Mar recently closed.  It was such a pretty restaurant inside and out, on the back patio.  I thought the food only fair, and although they tried everything from Happy Hour to two for ones, they couldn't make it. 

Keeping up with openings, closings and changes in chefs is a full time job.  These are just a few I thought you might like to know about.  The good chefs from these restaurants will survive.  They'll find another gig or start their own.  Our restaurant scene is evolving, and hopefully the good will survive, and the not so good will close and be replaced by something better.

I'd Rather Do It The Old Fashioned Way

I was at Weight Watchers a few weeks ago and our leader, Beverly, introduced us to a new "tool"  to help us evaluate our fitness level.  It's a gimmick you can buy for $39.95, then pay $5 per month to have internet access to the program.  Here's what it does.  It tracks your movements, back and forth, up and down, for 8 days, then determines your fitness level.  Once your fitness level has been determined it sets up a program for you to either maintain your fitness level or challenge yourself.  You wear this small piece of equipment around your neck for 8 days, something like a pedometer.  However, this measures things like cycling, step class and weight lifting, not just walking.  Great.  Yes, it's a nice tool, but do we reallly need this to know if we're in shape or not?  I think most of us know our fitness level.  We don't need this tool to tell us.

I began this blog to say that the old fashioned way of doing things is often easier, and as efficient, as the new way.  Take the Weight Watchers way of tracking what you've eaten each day.  Back in the day we used to have a little journal into which we wrote everything we ate each day.  Today, journaling is done on line.  It takes me twice as long and is half as accurate as the old way, and I hate it.  It's so much easier to just write down what you eat each day.  No computer necessary.  Another Weight Watchers tool from years ago, is a simple scale that sits on the counter, used to weigh and measure food.  I still have mine from over 20 years ago.  Today the Weight Watchers scale looks like a bathroom scale, it's expensive and does the same thing.  Also, we used to have a little cardboard card that would measure the fat and fiber and points of each food.  No more.  Now you have to purchase Weight Watchers  on line to have access to this information.  Everything is more expensive, more complicated and definitely not any better.  They are in the business of making money, and these new features are definitely making them  money.

Another old fashioned way that I can't seem to break is the way I keep a calendar.  Ever since Blackberry's came on the scene I have tried and tried to get used to keeping dates and appointments in an electronic book.  It just doesn't work for me.  I have a month by month calendar on my desk which allows me to see what the whole week and month look like.  It's just so much easier for me, and believe me, I've tried to convert. 

Help me out.  I'm trying to compile a list of things that we find easier and more efficient to do the old fashioned way.  There are many, and although I'm a huge fan of technology, for some things simpler is better.  I wouldn't give up my computer for anything.  I use it in so many ways and it has made our life simpler and more efficient.  However, with texting, e-mailing and messaging at an all time high, there's nothing that quite replaces a voice at the other end of the phone.

Navy Sonar Blamed For Dead Whales

Over at least the last 15 years, dead whales and dolphins have been showing up more and more,  and the reasons have been well documented.  It's the sonar used in the Navy training exercises.  Whales and other sea creatures have been deafened, and as a result, beached because of disorientation.  Many whales and dolphins have died.

The Navy has permits to carry out training exercises in 80% of the world's oceans.  The only stipulation is that they have to check to see that no whales or dolphins are in the vicinity when they perform their exercises.  Many lawsuits have been filed against the Navy, claiming that their training operations have directly impacted whales and dolphins and have led to many deaths. 

In the Bahamas, a marine biologist who was studying whales as part of a program for the Boston-based Earthwatch Institute, observed about 16 whales and a dolphin becoming stranded on the beach and in shallow waters around the northern Bahama Islands.  Most were pushed back into the sea by the biologist and other volunteers.  Still, the dolphin and six whales died.  It was one of the largest stranding of beaked whales on record.  A task force investigating the incident  said that it was highly likely that the stranding was caused by sonar transmissions from Navy ships that were performing antisubmarine exercises nearby.  This visible damage is apparently only part of the picture.  None of the 50 Cuvier's beaked whales that frequented the Bahamas year round have been seen since the strandings.  It is presumed that all have died. 

Many similar incidents have occurred throughout the world.  Of course the Navy must train their men, but at the same time we has a nation and the world, need to protect the animals of the sea.  Just as it's not ok for military or anyone to dump trash in the ocean, or for oil companies to leak oil into the ocean, it's not ok to use sonar to deafen and kill ocean animals.  They need to find a way to train efficiently without deafening animals.

Ocean noise pollution is akin to humans living in a world of increasing smog.  The windows of opportunity in which whales can communicate with a specific group member or find prey are increasingly limited because of noise pollution.  Most whales are endangered and having a hard time anyway.  Add the negative results of Navy training exercises using sonar, that over time will deafen them, and they don't stand a chance.  Let's find another way for our military to train.

A Perfect Summer Day

Yesterday, August 15, was one of those perfect summer days.  We sometimes lose sight of what's really important, and Wednesday reinforced to me how lucky I am to live where I do, and partake in all this place has to offer. 

My day began at 6:45 as it always does, with a 30 minute walk with Pepper.  It was the first day I could feel that the heatwave might be breaking, and I looked forward to a spectacular day.  I was not disappointed.  Next, I was off to the gym for an 8:00am Zumba class.  Although my knee prevents me from doing many of the moves, I still get a pretty good workout.  Home for a quick breakfast, then off to Moonlight beach to meet the boogie boarders.  We meet there on Wednesdays at 10:30, and with 72 degree water temperature and sunny skies, we were expecting a big crowd.  I invited two new friends to join us, Joy and Charlie.  We met there a bit early, as I had to leave early.  We were in the water  for about an hour.  I couldn't stop smiling.  I was so happy to be back in the water after shingles and skin cancer surgery kept me out for about 6 weeks, and I couldn't have picked a more perfect day.  There were about a dozen of us, riding wave after wave, having a ball.  But I had to end early and get ready for my next wonderful experience on this perfect day.

Brian and Beth were coming to Coronado for a few days with the twins, Spencer and Ryan.  We were meeting them for lunch at St. Tropez on their way down.  We hadn't seen them in about 6 weeks, and they have grown and changed in just that short time.  They're talking and getting into all kinds of mischief.  So much fun.

After lunch, Ron and I ran a few errands together, and just spent some time talking and enjoying the weather.  Home for a quick rest (very quick), then off to my monthly poker game.

Leave it to Fran to come up with something new and original.  It was Julia Child's 100th birthday on Wednesday, so she decided to do a Julia Child dinner before poker.  Everyone brought items from Julia's cookbook, lots of wine and champagne, and we had quite a party.  The fact that the party was held in the rec room of her condo, which overlooks the Pacific Ocean, was an added bonus.  We ate and drank and watched the sun go down.  Poker was secondary on this perfect day. 

Home at 9:30, a nice conversation with David and Tracy, who are planning a May wedding, and my day was complete.  All I can say is, I wouldn't want to live anywhere else.  We talked about this last night.  You can go to the dessert, mountains, surfing, museums or sporting events, all in the same day.  This truly is paradise...

Easy Chicken Parmesean Bake

With the warm summer weather comes the age old problem of "what's for dinner?"  Nobody likes to cook when it's hot, but here's a recipe that's so easy and delicious you won't mind.  Yes, you have to  turn on the oven, which might heat up the house, but prepare it in the morning, then just reheat for a few minutes at night.  This recipe is adapted from a Food Network recipe.  I like the tang of the Greek yogurt, and the fact that it's not loaded with chemicals and things I can't pronounce, like the ingredient list in low fat or non fat mayonnaise.  You could even add a few kalmata olives or sun dried tomatoes for an extra kick.





Parmesan Chicken Bake

6 chicken breasts
1 C light mayonaise or greek yogurt
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
3. Bake for 45 minutes. 

This meal makes great leftovers, so make extra.  Just reheat in the microwave.  It's great with brown rice or whole wheat pasta.  I love naan bread, and serve that with the chicken to mop up the yogurt topping.  Enjoy.

Great Food at Bo Beau

I get tired of the same old neighborhood eateries, so even though it's a bit of a drive (about 25 minutes), four of us headed to Ocean Beach a few weeks ago, to Bo Beau.  We went early on a Thursday night to avoid a long wait at the restaurant.  They don't take reservations, but you can call when you're on your way and get on the  accelerated wait list, which means you go to the top of the line when you arrive.  It's almost as good as having a reservation.  We walked in around 6:30 and were seated immediately.

There are many good things about Bo Beau, including great food, which I'll get to in a minute.  The ambience is delightful.  It's in the same building (or should I  say house) as  Thee Bungalow.  Thee Bungalow was part of the Cohn chain, as is Bo Beau, but it was a different concept.  Bo Beau is casual, with indoor and outdoor seating, a big pizza oven outside, and a relaxed atmosphere inside, with rustic furniture, including a nice bar.  We sat outside on a warm summer evening, and thoroughly enjoyed the service, food and ambience.

They call Bo Beau French comfort food. I call it delicious, creative, and bountiful.
We began our meal with a spanikopita flatbread and an order of escargot.  The flatbread was loaded with spinach and nice, tart feta cheese.  The order of escargot came with a brown paper bag filled with sliced and toasted french bread, great for sopping up the garlicky butter.  For the main course, the men both ordered bouillabaisse.  They raved.  I ordered moules provencales, one of 5 different varieties of mussels.  Joy order French onion soup, thick and cheesy.  For dessert we ordered a "make your own ice cream sandwich," where we chose from several types of cookies (oatmeal raisin was our choice), several ice creams and gellatos (we chose vanilla), with a little carmel sauce on the side.  It was a great ending to a great meal. 

The best part of the restaurant is that there is nothing over $20.  Beef bourguignon, chicken fricasse, steak frites, and brined pork chops are just some of the entrees.  Lighter meals include chicken cordon bleu, leek "fondue" mac and cheese, charcuterie board and crispy brussels sprouts.  The latter was one of the most popular items on the menu, and many tables of four ordered one for the table.  I'm not a brussels sprouts fan, but everyone seemed to love it. 

Finally, the best news is that Bo Beau takes the Passport Card.  Buy one entree, get one free.  Our dinner for four, including tax and tip, was $78.  I can't wait to go back again and try some different items.  Bring your own wine for $15 corkage fee and you've got a gourmet meal at a very moderate price.  I loved it.  I know you will too.

They call Bo Beau French comfort food.  I call it delicious, creative, and bountiful.

Green Drinks To Start Your Day

Several years ago, while shopping at the Encinitas Farmers' Market, I discovered a green drink.  The color was not terribly appealing, but the taste was delicious, and the ingredients were all fresh from the garden fruits and veggies.  It was from an organic farm in Valley Center, but at $9 per bottle, pretty expensive.  Not too much later I noticed that all the markets were carrying a similar green, made by companies like Naked Juice and Evolution.  They too were expensive, but it's so easy to make yourself, especially if you have a juicer.  I don't have a juicer, but I throw all the ingredients in the blender and wham, in 30 seconds I have a delicious drink.  I make enough for several days.  It can also be frozen, which I have done with the double bottles that you have to buy at Costco.  For those I have frozen in plastic containers, 1/2 bottle in each container, and I keep one out for current use.

Below are a few of my favorite morning drinks.  I will often drink a half cup early in the morning before going to the gym, then have breakfast after my workout.  The first recipe is one of Dr. Oz's  favorites, the other is a favorite of mine.

                                             Green Drink

Ingredients2 cups spinach
2 cups cucumber (I peel them, but keep the seeds...could also use Persian cucumbers)
1 head of celery
1/2 inch or teaspoon ginger root (try to use fresh...you can keep it frozen in freezer)
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon

Directions
Combine all ingredients in a blender. This makes approximately 28-30 ounces, or 3-4 servings.

                                                Green Drink #2

• 1 cup of frozen cranberries
• 1 orange (peeled)
• 1 pear
• 1 lemon (juice)
• 2 leaves of collard greens
• 1 bunch of mixed baby greens
• 3-4 mint leaves
• 1 banana
• 1 cup of coconut water
• 1 cup of ice

Blend.

Antibiotics And Meat

Thanks, Linda (again), for alerting me to something that should be of interest to everyone in America.  80% of the antibiotics sold in this country are bought and used by the meat industry.  They are injected into the animals slaughtered for food in this country.  Who knew?  I certainly didn't, and these antibiotics are making us sick.

According to the Centers for Disease Control, approximately two million people acquire bacterial infections in U.S. hospitals each year.  About 70 percent of those infections are resistant to at least one antibiotic.  The trends toward increasing antibiotic resistance show no sign of slowing down.

Why are infections in people becoming resistant to antibiotics? The U.S. Food and Drug Administration, Centers for Disease Control and Prevention, the American Academy of Pediatrics, and the American Medical Association all have highlighted the link between non-therapeutic uses of antibiotics in food animal production and the crisis of antibiotic resistance in humans.

The Food and Drug Administration, a government agency in charge of safeguarding the public health, has done shockingly little to protect us.  We as consumers CAN do something.  Linda sent me a petition to sign requesting that Trader Joe's, one of the largest purveyors of meat in this country, buy and sell only meat that has not been treated with these antibiotics.  I was quick to sign this petition.  We can all ask for more information from our local grocer about the source of their meat and determine whether or not the meat has been treated with antibiotics.  It's a good bet it has.  Finding out this information is difficult, and buying meat that has not been treated with antibiotics is definitely more expensive, but in the long run worth it. 

I will definitely be more cognizant of this fact in the future, and try to buy beef, pork and chicken that has been raised without the use of antibiotics.  It will be more expensive, but then I should be eating less animal protein anyway, and this is a good way to do it.

Mini Composting

When I lived in Los Angeles and went through the master gardener program at UCLA, composting was an important thing we all learned to do.  When we went out in the community and helped teach others how to garden, we were to teach composting as well.  Many home gardeners today have a simple patio or very small yard area to take care of, which makes composting difficult.  You need space to keep your compost pile, and you need lots of time for food to break down and create beautiful dark soil.  My friend Linda from Bakersfield gave me a great idea to pass on to you, which makes composting so easy.  She read about it in a magazine and has passed it on to me.  Here it is.

  Keep a plastic tub or container (I use a gallon size plastic container I got at the Dollar Store for a dollar) next to the sink or chopping block, along with your blender, instead of throwing scraps in the garbage can (veggies skins, left over fresh food, egg shells, just about anything but no meats) put them in here...then at theend of the day do a quick extra chop or two and put in the blender with some water to cover, blend up well, then go pour in your veggie or flower garden (or under trees, on lawn, where ever fertilizer or compost would go). Its easy, instant compost, and reduces what you fill your garbage can with.

What an easy way to fertilize your flowers and vegetables.  I can't wait to get started.

What We Do Can Really Make A Difference

Sometimes the smallest act of kindness has a lifelong impact.  Ron told me a story many years ago that he, nor I, have ever forgotten.  This story was told to me about 40 years after the actual event took place.

Ron went to a small, private high school.  As with all high schools, most people wanted to be part of the "in" crowd.  I don't know if Ron was part of that crowd, but he was quite popular.  He had a party to celebrate his Confirmation from Sunday School at age 15.  One of his friends was a boy who was NOT popular, but Ron liked him and wanted to invite him to the party.  He was rarely invited to anything.  At the time, Ron looked at this as no big deal.  Fast forward 40 years, and Ron's small class of 90+ students was celebrating their 45th year since graduation.  Ron saw this man for the first time in many years, and as so often happens at these reunions, people start talking about the past and telling stories about high school.  This man told Ron that being invited to his Confirmation party was one of the nicest things that had happened to him in high school, and he has never forgotten it.  To Ron it was just another guy from class coming to his party, but to this young man, who  had few friends, it meant the world.

The point of this story is that so many of the things we do have have a huge impact on others, good or bad, and we may never know about it. 

I think about my son David, and a little special needs girl that he befriended when he was in the 3rd grade.  She was in our carpool (there were 4 children in all), but he took it upon himself to carry her books, help her in and out of the car, and make sure she got up the steps to her house in the afternoon.  He was like a mother hen.  I don't know if he even knows how unusual  his acts were.  I don't know if the girl ever thinks about this either.  But I do know that the 4 mothers who drove the carpool were impressed by his acts then, and I imagine still think  about how he made a difference to this young girl.

We all have stories of acts of kindness that have been done by us or to us, but the recipient of the kind act rarely has a chance to say thank you.  It is usually not until years later that the person realizes what was done for him.  It's so important to let people know that you appreciate them.  It makes them feel good, and you too.

Signs Of Aging

The aging process is slow, so we don't notice on a day to day basis that we're getting older.  Something usually happens to remind us that we're aging.  Several things have happened recently to remind me.  First, a friend of mine showed up at the dog park with a big bandage on her arm.  When I asked what happened, she told me she had been scratched by a dog that harmlessly jumped on her.  Her skin was so thin it broke the skin and she bled profusely.  That incident reminded me that the same thing has happened to me.  A simple scratch, that years ago would have amounted to nothing, can now be something that takes weeks to heal.  My skin is very thin.  Another reminder that I'm not as young as I think I am, occured in a recent yoga class.  I am physically very active, but have been doing exercise other than yoga for about 6 months.  I decided to go back to yoga, and I immediately felt my age.  A sharp pain down the back of my leg from a forward fold, and a sharp pain in the heal of my foot from downward facing dog.  I was not aware I had these pains because I had not been stretching these areas.  This taught me that a balanced, varied exercise program is the the best.  Doing just one activity, like walking, does not get all parts of the body.  It's true.  Anyway, there are so many changes to our body that occur with age, that I thought I might list a few.  If they haven't happened to you yet, you'll know what to expect.

1.  Skin becomes thinner, less elastic, forms wrinkles, and takes longer to heal.

2.  Hearing and vision change subtly.  Then one day you wake up and find you need a hearing aid.

3.  Response time slows.  I find this when driving the car.

4.  Loss of muscle mass occurs faster in those that are inactive.

5.  You get shorter

6.  Voice pitch lowers

7.  Bones lose strength and cartilage loss in joints leads to arthritis

8.  Alcohol effects are greater and it stays in your system longer

9.  Hair grays and thins

10.  Loss of body hair

There are many more physiological changes which I have not mentioned that change our mood and general health.  I find it best to be realistic about what we can do physically as we age.  We can usually do more than we think we can.  I started spinning about a year ago.  The first class I went to was almost my last.  I didn't think I could keep up, but in a few weeks my strength built and I was hooked.  The high from spinning is similar to skiing, but I don't have to worry about getting hurt.  We have to change and modify as we age.  There is some physical activity appropriate for every age.  Never give up.  Keeping your physical body in shape will slow the aging process and keep you mentally sharper.  Nothing can stop the aging process, but let's do everything we can to slow it down.

From One Extreme To The Other

Years ago we used to hear about family size restrictions in China and gasp.  How could they do such a thing?  Here in America there is no limitation on family size.  In fact, there is great debate in this country now, despite the fact that abortion is legal and has been for decades, as to whether abortion laws should be overturned.  Protests abound and there is great pressure on family planning clinics to cease operation.  However, at this time most individuals who choose abortion are able to do so.  China, not so much.

Chinese law is still very restrictive when it comes to the size of the family, but in rural areas, officials seem to impose their own laws..  Recently a woman who was 7 months pregnant was forced to have an abortion because the family could not afford the $6,300 fine for having a second child.  Graphic photos of the dead fetus lying next to the mother were posted online, drawing condemnation and renewing criticism of the one-child policy.  This has angered officials, and the father of the dead child has been harassed and forced into hiding. 

It seems to me that what the Chinese government is most upset about is that their little secret was exposed to the world.  The baby's father told a journalist, and the rest is history.  The whole world knew, and this was embarassing to the Chinese government.

Barbara Demick, an LA Times reporter, recently wrote the following. "Walk into the village's one general store and a group of men lets loose a stream of expletives about the coercive methods used by family planning officials.  It is not that the men are morally opposed to abortion, they say, or even to limits on family size, but to the violence that often accompanies.  I support the family planning policy, but not their methods, said Ji Shuqiang, 42, working behind the cash register at the village store.  If they find a woman who's pregnant, no matter how far along, they'll make you have an abortion."

Apparently the officials involved have been punished.  The head of family planning inZenping county has been removed from his post.  Another official was given "administrative demertis."  Big deal.

I often get upset when I see protestors outside family planning buildings in the US, but then I think about places like China.  Here we have a choice, and those that don't agree with our laws have a right to protest.  In China, the women have no choice and are often taken by force to have abortions.  Our system may not be perfect, but women still have choice.

Another Free Food: Purslane

I'd never heard of purslane before Lynda sent me a recipe for purslane salad, and told me where to find it in my neighborhood.  It's actually thought of as a weed, although it's really a vine like succulent.  It's also good, and good for you.

Purslane herb has turned some heads at the U.S. Dept. of Agriculture, no less, reports Usha Palaniswamy, Department of Plant Science, University of Connecticut. "Purslane is receiving much attention for cultivation by the United States Department of Agriculture as part of their effort to bring about a modification in the western diet with increased intake of fresh fruits and vegetables."
Purslane just happens to contain alpha-linolenic acid, one of the highly sought-after Omega-3 fatty acids. Why pay money for fish oil when you can grow your own Omega-3 fatty acids as part of your edible landscaping? Especially when it takes little effort to grow purslane, since it does grow like a weed.

I was just told by a friend that purslane can be found for sale in some farmers' markets for around $7 a pound!!

 Purslane is more than merely edible landscaping -- it is a culinary delight! In fact, it is a succulent herb.Purslane's stem is round and smooth, and it trails along the ground like a small vine. Young plants have a green stem, but, with maturity, stems take on reddish tints. Purslane has small, oblong, green leaves, which form clusters. The leaves resemble small wedges and, like the stem, are juicy.

In order to preserve purslane's juiciness for eating, harvest this delight of your edible landscaping in the morning or evening, when you won't have to compete with intense sunlight. Purslane can either be used raw in salads or sauteed as a side dish. In addition to the crispy texture you would expect from a succulent, purslane also has an interesting peppery flavor.
Star chef Steve Johnson has a purslane cooking recipe for cucumber-yogurt salad (you can view his recipe for purslane at the Star Chefs Web site). Although you won't find it at the salad bar of your local fast-food stop any time soon, purslane has made it onto the menu of a number of upscale restaurants.

But there's more to the eating of the herb, purslane than its use in gourmet recipes. Its benefits extend to nutrition. Not only does purslane have five times the amount of Omega-3 fatty acid that spinach has, but it also has stems high in vitamin C. Omega-3 fatty acids are instrumental in regulating our metabolism. Purslane also contains alpha-linolenic acid.

If you can find purslane in your neighborhood, pick some and try this recipe.  Look on line for other ways to use this nutritious weed.