Monthly Archive for: ‘April, 2012’

Newfound love for cooking

April 3, 2012
Sherri Meyer, MG Registered Dietitian,

With a new baby and 2 toddlers, my free time to experiment in the kitchen is limited.  However, we recently underwent a kitchen renovation which has left me with the desire to prepare delicious meals in my new light filled space.  Until of course, I hear the crying baby and 2 little "helpers" who end up putting most of the food in their mouth (especially if it involves chocolate).  That said, since we moved back into our new kitchen, I realize how an inviting space makes preparing meals so much more pleasurable.  A recent meal of grilled cheese sandwiches prepared on our new stove gave me more pleasure than should be allowed when making such a simple meal.  My surroundings have transformed my attitude about simple food preparation. 
For the last 9 months I was uninspired and my previous love for baking and cooking was dampened.  Simply being able to see the light and outdoors while I cook has rejuvenated my previous love for cooking.  I am really looking forward to our first holiday meal in our new kitchen.

Foodborne illness could trigger health problems

April 3, 2012
Denise Simmons, Corporate Chef

Thanks to Brian for passing this along.  It's yet one more excellent reason to be ever vigil about food safety!  Does Foodborne Illness Trigger Lifelong Health Problems?

Here's a quick summary:

"The few studies that have followed victims of foodborne illness for years afterward show that later in life, they suffer higher-than-usual rates not only of digestive trouble, but of arthritis and kidney problems, as well as greater risk of heart attack and stroke."

To read the full article click here

Trash Talk – Spring & Summer Berry Season is fast approaching

April 2, 2012
Becky Tweedy, Assistant to the President

Spring & Summer Berry Season is fast approaching - Don’t let berries spoil & go to waste because you can’t eat them fast enough! Try this tip for storing fresh berries:

  • Mix a solution of 1 part vinegar & 10 parts water (use white or cider vinegar)
  • Pour berries into solution & swirl
  • Drain well; rinse if desired, but not necessary (dilution is so weak, you will not taste the vinegar)
  • Store in the refrigerator in an airtight container.
  • Raspberries will keep for 1 week, strawberries and blueberries up to 2 weeks since the vinegar kills surface mold, spores & bacteria!

 

 
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