Do dogs belong at farmers markets?
Food_082112_cover_GHNS_7.qxp:Layout 1
8/14/12
4:17 PM
Page 2
WIKIMEDIA COMMONS
WISE TO THE WORLD
FOOD FOOD FOR THOUGHT
ORZO [OHR-zoh] In Italian this means “barley,” but it’s actually a tiny, rice-shaped pasta, slightly smaller than a pine nut. Orzo is ideal for soups and wonderful when served as a substitute for rice. — epicurious.com
The matriarch ARA
Dog treats Sixty-two percent of U.S. households include a pet, and 78.2 million of those pets are dogs, according to the American Pet Products Association’s most recent survey. Dog lovers want good nutrition and flavor to ensure happy, healthy animal members of the family. Today, professional chefs are creating delicious, healthy foods and treats for dogs as well as people. Here are some tips to ensure a healthy diet for your canine friend. ■ Provide the right balance of fats, minerals, carbohydrates, vitamins, protein and — especially during the summer months — lots of water. ■ Understing the difference between what’s right for dogs is not what’s right for humans. Dogs have different dental capabilities and a shorter digestive tract, so foods need to be able to be processed quickly. ■ Avoid foods toxic to dogs, including chocolate, onions, garlic, grapes, raisins, macadamia nuts, avocados, caffeine and fruit seeds.
— ARA EASY RECIPE
Cammie’s Pup-sicles (Note: This is a recipe for your dog or animal friends.) ■ 3 cups plain yogurt ■ 1 ripe banana ■ 1 cup smooth peanut butter (Cammie prefers Reese’s) ■ 1 tablespoon honey Puree all of the above until smooth in texture with a food processor or blender. Pour into ice cube trays and freeze. Pop one out and reward your best canine friend.
— The International Culinary Schools at The Art Institutes
Did You Know? Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator for three to four days.
— FoodSafety.gov
Heirlooms are the ugly but tasty tomatoes By Jim Hillibish GateHouse News Service
I climbed on the trend and grew heirloom tomatoes this season. I thought “crop failure” — these guys will never be tomatoes. The fruits are crazy, the opposite of all notions of tomatoes. It took the consolation of a friend to know everything is fine. “That’s the way they grow,” I was told. Our first plate was memorable. If a tomato has character, these are the Andy Rooney of tomatoes. They even look like him, sort of. We vote with our money. Heirlooms finally have made the jump from tree huggers to mainstream consumers despite their higher prices. They’re now playing in grocery stores and farmers markets across the land. One thing remains. They’re still a hard sell to newcomers.
Buy it anyway If you didn’t know its background, you’d never buy an heirloom tomato. They’re downright ugly, seemingly the anti-tomato. It requires marketing smarts to get these puppies out the door. They’re cranky, craggy, ornery and some come with a white scum that looks like a disease. You want colors? They range from red to golden to purple. Some never lose their green. The reds often are dark, with ugly green streaks, or pink. You’d confuse one variety with an apple. Even the cherries can look more like grapes. Americans are accustomed to perfectly round globes of reds and yellows. This, coupled with the desire to transport safely, has driven the tomato hybridizers for decades.
Backyard bonanza Heirloom, heritage or legacy tomatoes were common before the 1930s, when almost all veggies came from backyard gardens. Then universities began hybridizing them, choosing visual and genetic characteristics and combining them in one plant. Consumers went nuts and
WIKIMEDIA COMMONS
never complained about the one obvious thing: The old-timers tasted better than these “laboratory” tomatoes. Gardeners quickly said “good riddance” to heirlooms, naturally pollinated by insects and the winds. You never know exactly what you’ll get. They’re prone to a lot of diseases that the hybrids, on the other hand, prevent. And they can take a long time to produce fruit. Lucky for us, some forwardthinking gardeners kept the heirlooms going, jealously protecting the mother seed. You had to know somebody to grow them. But no longer. The organicgardening revolution (no chemicals) is spilling over to
heirlooms. Consumers are demanding them, and farmers and groceries are obliging.
Flavor blowout The taste difference is startling. Heirlooms lack the genetic mutation that causes tomatoes to over-produce sugars. That keeps the sweet in perfect balance with the acid, resulting in a well-defined tomato flavor. Taste a tomato sauce made with Mama Leone’s plum style. No wonder so many great chefs are growing their own up on the roof. The range of flavors and textures will amaze you. Some are spicy explosive and nearly seedless. Others are quite sharp. Still
others are so flavor concentrated that they need salad dressing to temper it. In the markets, you’ll not yet find a big bin of heirlooms. Often there’s just a basket full, provided by a local gardener. Each season, we’re seeing more heirlooms. Their appeal, once a niche, is close to a breakout. We’ll only see more heirloomorganic vegetables. Cucumbers, beans and sweet corn are next. If they’re half as intriguing as the tomatoes, they’ll be a slamdunk. Jim Hillibish is a food writer for the Canton (Ohio) Repository. Reach him at [email protected].
THE DISH ON …
“The Juicing Bible” Recent research suggests that whole, natural foods are still the best source of nutrients. And there’s no easier or more effective way to add fresh fruits and vegetables to your diet than by juicing them. With helpful sidebars, health tips and preparation techniques throughout, this book is jam-packed with information. It’s a big book, and it’s an essential guide for anyone who wants to explore all the nutritional benefits that natural foods can provide.
— Rose, Robert Incorporated
Do dogs belong at farmers markets? M ary Geddes loves dogs. She loves fresh fruits and vegetables, too. But the woman from Springfield, Ill., is a little disturbed at farmers markets when she sees shoppers pet the occasional dog on a leash and then touch the produce. “People come around and pet the dogs, and the next thing you know, they are squeezing the peaches and tomatoes,” said Geddes, 85, who does volunteer work at Memorial Medical Center in Springfield. “Where is the health department?”
KATHRYN REM
One of the joys of openair markets is the friendly, casual atmosphere, and for many markets, that means allowing well-behaved, restrained dogs to mingle with shoppers. But dogs aren’t a good fit at all markets. “It’s an issue across the
country, and markets handle it differently,” said Pat Stieren of Springfield, executive director of the Illinois Farmers Market Association, a nonprofit that supports farmers markets in Illinois through training, technical assistance and grant writing. The topic of dogs comes up often in her meetings and conferences. “At Urbana’s (Ill.) Market on the Square, dogs are prohibited. But the Green City Market in Chicago honors dogs. Woodstock (Ill.) has a wonderful market. It’s on a
beautiful town square, and they allow dogs. It really depends on the community and how the market is set up,” Stieren said. Foot traffic at farmers markets usually is crowded, and dogs can get stepped on or become agitated. Sanitation also can be an issue when animals get near food items or when shoppers pet dogs before touching fresh food. Springfield’s Old Capitol Farmers Market allows dogs, and it partners with Illinois Humane to sponsor a canine costume contest each Halloween season.
“We do recognize it is sort of a sticky point,” said market manager Ann Frescura of Downtown Springfield Inc. She said dogs generally seem to be welcome by shoppers at the downtown market. “If we receive a number of valid complaints, we would take a look at whether we should allow them,” she said. Springfield (Ill.) Journal-Register food editor Kathryn Rem can be reached at [email protected]. GHNS
8/14/12
4:17 PM
Page 2
WIKIMEDIA COMMONS
WISE TO THE WORLD
FOOD FOOD FOR THOUGHT
ORZO [OHR-zoh] In Italian this means “barley,” but it’s actually a tiny, rice-shaped pasta, slightly smaller than a pine nut. Orzo is ideal for soups and wonderful when served as a substitute for rice. — epicurious.com
The matriarch ARA
Dog treats Sixty-two percent of U.S. households include a pet, and 78.2 million of those pets are dogs, according to the American Pet Products Association’s most recent survey. Dog lovers want good nutrition and flavor to ensure happy, healthy animal members of the family. Today, professional chefs are creating delicious, healthy foods and treats for dogs as well as people. Here are some tips to ensure a healthy diet for your canine friend. ■ Provide the right balance of fats, minerals, carbohydrates, vitamins, protein and — especially during the summer months — lots of water. ■ Understing the difference between what’s right for dogs is not what’s right for humans. Dogs have different dental capabilities and a shorter digestive tract, so foods need to be able to be processed quickly. ■ Avoid foods toxic to dogs, including chocolate, onions, garlic, grapes, raisins, macadamia nuts, avocados, caffeine and fruit seeds.
— ARA EASY RECIPE
Cammie’s Pup-sicles (Note: This is a recipe for your dog or animal friends.) ■ 3 cups plain yogurt ■ 1 ripe banana ■ 1 cup smooth peanut butter (Cammie prefers Reese’s) ■ 1 tablespoon honey Puree all of the above until smooth in texture with a food processor or blender. Pour into ice cube trays and freeze. Pop one out and reward your best canine friend.
— The International Culinary Schools at The Art Institutes
Did You Know? Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator for three to four days.
— FoodSafety.gov
Heirlooms are the ugly but tasty tomatoes By Jim Hillibish GateHouse News Service
I climbed on the trend and grew heirloom tomatoes this season. I thought “crop failure” — these guys will never be tomatoes. The fruits are crazy, the opposite of all notions of tomatoes. It took the consolation of a friend to know everything is fine. “That’s the way they grow,” I was told. Our first plate was memorable. If a tomato has character, these are the Andy Rooney of tomatoes. They even look like him, sort of. We vote with our money. Heirlooms finally have made the jump from tree huggers to mainstream consumers despite their higher prices. They’re now playing in grocery stores and farmers markets across the land. One thing remains. They’re still a hard sell to newcomers.
Buy it anyway If you didn’t know its background, you’d never buy an heirloom tomato. They’re downright ugly, seemingly the anti-tomato. It requires marketing smarts to get these puppies out the door. They’re cranky, craggy, ornery and some come with a white scum that looks like a disease. You want colors? They range from red to golden to purple. Some never lose their green. The reds often are dark, with ugly green streaks, or pink. You’d confuse one variety with an apple. Even the cherries can look more like grapes. Americans are accustomed to perfectly round globes of reds and yellows. This, coupled with the desire to transport safely, has driven the tomato hybridizers for decades.
Backyard bonanza Heirloom, heritage or legacy tomatoes were common before the 1930s, when almost all veggies came from backyard gardens. Then universities began hybridizing them, choosing visual and genetic characteristics and combining them in one plant. Consumers went nuts and
WIKIMEDIA COMMONS
never complained about the one obvious thing: The old-timers tasted better than these “laboratory” tomatoes. Gardeners quickly said “good riddance” to heirlooms, naturally pollinated by insects and the winds. You never know exactly what you’ll get. They’re prone to a lot of diseases that the hybrids, on the other hand, prevent. And they can take a long time to produce fruit. Lucky for us, some forwardthinking gardeners kept the heirlooms going, jealously protecting the mother seed. You had to know somebody to grow them. But no longer. The organicgardening revolution (no chemicals) is spilling over to
heirlooms. Consumers are demanding them, and farmers and groceries are obliging.
Flavor blowout The taste difference is startling. Heirlooms lack the genetic mutation that causes tomatoes to over-produce sugars. That keeps the sweet in perfect balance with the acid, resulting in a well-defined tomato flavor. Taste a tomato sauce made with Mama Leone’s plum style. No wonder so many great chefs are growing their own up on the roof. The range of flavors and textures will amaze you. Some are spicy explosive and nearly seedless. Others are quite sharp. Still
others are so flavor concentrated that they need salad dressing to temper it. In the markets, you’ll not yet find a big bin of heirlooms. Often there’s just a basket full, provided by a local gardener. Each season, we’re seeing more heirlooms. Their appeal, once a niche, is close to a breakout. We’ll only see more heirloomorganic vegetables. Cucumbers, beans and sweet corn are next. If they’re half as intriguing as the tomatoes, they’ll be a slamdunk. Jim Hillibish is a food writer for the Canton (Ohio) Repository. Reach him at [email protected].
THE DISH ON …
“The Juicing Bible” Recent research suggests that whole, natural foods are still the best source of nutrients. And there’s no easier or more effective way to add fresh fruits and vegetables to your diet than by juicing them. With helpful sidebars, health tips and preparation techniques throughout, this book is jam-packed with information. It’s a big book, and it’s an essential guide for anyone who wants to explore all the nutritional benefits that natural foods can provide.
— Rose, Robert Incorporated
Do dogs belong at farmers markets? M ary Geddes loves dogs. She loves fresh fruits and vegetables, too. But the woman from Springfield, Ill., is a little disturbed at farmers markets when she sees shoppers pet the occasional dog on a leash and then touch the produce. “People come around and pet the dogs, and the next thing you know, they are squeezing the peaches and tomatoes,” said Geddes, 85, who does volunteer work at Memorial Medical Center in Springfield. “Where is the health department?”
KATHRYN REM
One of the joys of openair markets is the friendly, casual atmosphere, and for many markets, that means allowing well-behaved, restrained dogs to mingle with shoppers. But dogs aren’t a good fit at all markets. “It’s an issue across the
country, and markets handle it differently,” said Pat Stieren of Springfield, executive director of the Illinois Farmers Market Association, a nonprofit that supports farmers markets in Illinois through training, technical assistance and grant writing. The topic of dogs comes up often in her meetings and conferences. “At Urbana’s (Ill.) Market on the Square, dogs are prohibited. But the Green City Market in Chicago honors dogs. Woodstock (Ill.) has a wonderful market. It’s on a
beautiful town square, and they allow dogs. It really depends on the community and how the market is set up,” Stieren said. Foot traffic at farmers markets usually is crowded, and dogs can get stepped on or become agitated. Sanitation also can be an issue when animals get near food items or when shoppers pet dogs before touching fresh food. Springfield’s Old Capitol Farmers Market allows dogs, and it partners with Illinois Humane to sponsor a canine costume contest each Halloween season.
“We do recognize it is sort of a sticky point,” said market manager Ann Frescura of Downtown Springfield Inc. She said dogs generally seem to be welcome by shoppers at the downtown market. “If we receive a number of valid complaints, we would take a look at whether we should allow them,” she said. Springfield (Ill.) Journal-Register food editor Kathryn Rem can be reached at [email protected]. GHNS
