640 ounces

The Sauce

The spaghetti sauce for the school was a hit!  In reality, every single person there could have thrown up after eating eat it,and I would still say it was a success; because I heard my son say it was the best sauce ever to his friend. He didn’t even know I was listening. Score!

The sauce, like a lot of things in life, was a lot more difficult  in my mind.  A couple of huge pots, crushed tomatoes, olive oil, garlic, basil, oregano, salt, pepper, and time was all that it entailed. Everyone worked together as a team to prepare and serve the dinner and it turned out to be a really nice evening.

While I was standing there serving the meal , I looked out where everyone was sitting and
saw exactly why I did this and exactly why food is so important to us. People
were talking to each other. Actually talking face to face! Old friends, new
friends, people who have never gone to a school event before, shy kids, not so
shy kids; all of them sharing the one thing we have in common. Food.

Food is life. Food is friendship. Food is comfort. Whenever people come together we have food. When we celebrate. When we grieve. When we connect. Food is always there when people gather together.

So shouldn’t this food that nourishes not only our bodies, but our souls,
be good for us? Shouldn’t it be free of chemicals that make us sick? Shouldn’t
we be able to pronounce everything on the label? Well, you know what I think…

Here’s the recipe for the sauce-

640 ounces of crushed tomatoes

Olive oil

A couple of bulbs of garlic

Fresh basil and oregano

Salt and pepper

Cook the garlic in the olive oil for a little bit. Add the tomatoes and
the herbs. Simmer for a couple of hours.

Enjoy with your favorite pasta and favorite people.

Posted in Uncategorized | 1 Comment

Ya know…

School is back in session and so are all the activities that go with it.  I recently joined the board of the PTA. I am actually quite honored to be a part of it. I want to be involved in
my kids’ school and their activities. I want to help out and make a difference.
That being said… I should probably learn to keep my mouth shut.

Over the summer, we had a planning meeting to figure out the fundraisers for the
upcoming year. Our school’s PTA does a welcome back dinner at the beginning of
the year. So we were talking about the logistics of feeding about 250 people a spaghetti
dinner. How many pounds of pasta, dinner rolls, jars of sauce…stuff like that.
Right there is when I should have kept quiet. But, me, the overzealous, new PTA
mom says, “Ya know… it’s actually really easy to make homemade sauce. It would
be so much better than the jars.”  Uh yeah. Take a wild guess at who is making the sauce for 250 people.

I told my family what I was doing. My youngest said, “You’re a good cook mommy; now can I watch a show.” My husband just shook his head and walked away laughing. But my
son said, “Mommy, why don’t you just let someone else do it?”

Wow. Did my own flesh and blood just suggest I pass the buck, go back on a promise, and
take the easy way out? Believe me, now that the event is only a few days away, every fiber of my being is saying why don’t you just  buy the jars and be done with it.

But I could feel that this was an important moment. So I said to Jake, “You know what sweetie, sometimes there is no one else. A lot of people there may never have even
tasted homemade sauce and we can do that for them.” I told him that it was
going to be inconvenient and not as easy as I thought, but it would also be
delicious and a good thing to do.

I think he got it. I want him to understand that if you make a promise you need to follow
through. I want him to see that the easy way isn’t always the right way and
that you can’t assume there will be “someone else” to do the job. I hope this
will be a great lesson about giving and responsibility.

Although, when he finds out that he is going to be my little kitchen helper, all he is
probably going to get out of this is that Mommy has a big mouth!

To be continued…

Posted in Uncategorized | Comments Off

Taking One for the Team

Popsicles, cookies, candy, soda, chips. My kids love after game snacks.  Those treats are almost the reason they play sports.   It starts off as a nice congratulatory snack and usually ends in tears. For me! They are bouncing off the walls. Don’t yell at your sister. Do not hit your brother! Why are you both crying? Go to your rooms!  Naturally, we all blame the sugar. But is it really the sugar? I’ve started paying attention to my kids behavior after they eat those “treats” and it’s opened up a whole new avenue of crazy for me.

A few weeks ago my normally sweet boy had a hellacious fit about an hour an a half after eating a bag of cookies as a snack from his basketball game. This is the list of colorings (in order) on the package of cookies he consumed.

Yellow #5 Lake, Red #40 Lake, Blue #1 Lake, Yellow #6 Lake, Blue #2 Lake, Yellow #5, Red #40, Blue#1, Yellow #6, Blue #2

What the hell is a lake you say? Why are some colors listed twice? Exactly my thoughts. Apparently, Yellow #5 which is a water soluble dye is not enough to color the damn cookies. They also needed to add Yellow #5 Lake, because lake dyes do not break down in water.

There is a huge controversy about the safety of these dyes. There are so many of them with really questionable ingredients and side effects, it is a little difficult to know where to start. So I’ll limit my target to the top two offenders on my radar: Yellow #5 and Red #40. They are both azo dyes and they are made from coal tar. A Consumer’s Dictionary of Food Additives describes coal tar as a “thick liquid or semisolid tar obtained from bituminous coal, it contains many constituents including benzene, xylenes, naphthalene, pyridine, quinonlineoline, phenol, and cresol”(Winter, 2009, P. 166). What the heck are those? They cause cancer.

Yellow #5 is also called tartrazine and E-102 and it is banned in Norway.
It’s side affects are thought to include urticaria, hyperactivity, and cause complications
for asthmatics. There appears to be a link between allergy to aspirin and to
tartrazine. For years, the Feingold Association has been helping parents of
kids with behavioural and attention difficulties by helping them eliminate all colorings and
preservatives. These additives are that potent.

What kid doesn’t like a brilliant red colored beverage after a game?  Red# 40 is a dye that is linked to aggressive, irrational behavior. A few days before my son’s meltdown, I got to witness his normally calm, sweet friend go into a rage about 30 minutes after swigging a can of crap with Red 40, Blue 1, caramel color, sodium benzoate on their list of ingredients. Oh yeah, there was also vitamin C added to this drink. I suppose it was a nice gesture from the  manufacturer to add some vitamins , except that vitamin c and sodium
benzoate when mixed together create benzene, a known carcinogen. Not exactly what I had in mind for hydration.

Still need more reasons to watch out for these dyes? There was a big study in England called the South Hampton Study that proved that these dyes cause behavioural changes. The FDA was actually considering putting a warning label on products with these chemicals (mostly processed snack foods kids eat) that it may adversely affect their behavior. But they didn’t find that there  was enough evidence to justify it.  I don’t know about you, but I don’t need a  team of scientists to definitively confirm that if my kids eat the crappy chemically  concocted cookies, they are going to bounce off the walls, yell and cry, and  fight with each other. And if they eat a better treat without all the chemicals
they don’t. But it would be nice if everyone got a heads up.

Right now you are probably thinking, just like I did, that if the FDA approved these dyes they must be safe. Right? Wrong. The following link will show you the amounts of known carcinogens and poisons and the amounts that they consider acceptable to be in these dyes.  Mercury, arsenic, lead. Are any amounts acceptable to you in your child’s chips and cookies? I wonder how many after game snacks and birthday parties it takes for the levels to become unacceptable ?

And below shows you what manufactures have to do to prove that their dyes are safe. Basically, they get to do their own experiments and on the honor system they say, “Yes, I believe this is safe”and voila: approved. So much for checks and balances by someone without a vested interest.

(b) The safety for external color additives will normally be determined by tests for  acute oral toxicity, primary irritation, sensitization, subacute dermal  toxicity on intact and abraded skin, and carcinogenicity by skin application.  The commissioner may waive any of such tests if data before him otherwise  establish that such test is not required to determine safety for the use  proposed.

(c) Upon written request describing the proposed use of a color additive and the  proposed experiments to determine its safety, the Commissioner will advise a  person who wishes to establish the safety of a color additive whether he
believes the experiments planned will yield data adequate for an evaluation of the safety of the additive…

(Read more here)

The amount of food products that contain these dyes are staggering. Make sure you check the labels because it’s not just the brightly colored treats. Pickles, pudding, ice cream and crackers, are some surprising places you’ll find Yellow#5.

On the bright side, I just received a notice from the Los Angeles Unified School District about their food services division.  They banned sulfites, artificial red dye #40, and yellow dye #5.  Good for them! What a step in the right direction. I also saved the flyer to show my son. With the ever growing list of things I am checking for on labels, it was nice to be able to have my craziness validated by something he can relate to: even his school doesn’t want it.

Most of the time, trying to do the right thing makes me feel like the bad guy. I’m a crappy snack mom because I won’t dole out the brightly colored drinks, chips, and cookies. My wholesome chocolate chip granola bars, sea salt chips, and non-colored lemonade are a bit of a letdown compared to other snack mom treats.

So instead of enthusiastic thanks and  smiles, I get the grudgingly murmured thanks and grimaces. But along with that,  I get the satisfaction that I have helped their growing minds and bodies and  perhaps their parents sanity… for at least one evening. This bad guy will take one for the team every time when it comes to food dyes.

Posted in Crazy Food Chick | Comments Off

And now back to the meatballs

Organic beef is more expensive than the other crap. Oh, all right, conventional farm raised beef. I’ll be nice.  Is organic meat worth it? I say heck yeah! The
politics of why it costs more will have to wait for another post. But, apparently,
it costs more to let cows eat grass the way God intended them too. So I’ve been
thinking of ways to stretch what I do buy. I’m fine eating less of it; I can
take it or leave it. But I have a family of carnivores, so I have to get
creative. Last night I made spaghetti and meatballs.  I started with 1lb. of organic ground beef. But before I share my recipe, let me explain a little more about why I choose
organic grass fed beef.

I don’t know how much you know about cows, but their stomach is not like ours. They have a rumen. What’s a rumen? Good question! Their stomach is partitioned into 4 areas, unlike our single stomach.  In a nutshell, cows are made to eat grass and
hay and inside their rumens live billions of microbes that help digest the
grass. They also regurgitate it and chew it up again to aid in digesting it.
Lovely, I know, but that’s how a cow does it and it’s been working for them
ever since there have been cows. They need to chew a lot because it produces a
whole lot of saliva that regulates the ph levels in their gut and helps digest
their food.

I was amazed by the amount of intricate scientific studies on the types of feed cows are fed and how it affects their health and weight. Funny, I’ve never seen a chart like that for us humans. But of course, nobody is trying to stuff us up on the cheapest, possible food to make the most profit. Ummm…well, we don’t have the fancy charts.

Anyway, conventional cattle farms use a lot of corn feed and apparently ethanol (corn) by- products. I thought it was cute that they call them co-products instead of waste products, and yay for them wanting to utilize their waste; but what I didn’t find cute was that cows don’t naturally eat corn. They don’t eat soy either. When they do it really messes up
their system. Think mega cow version of IBS. The sicknesses they very commonly
get, enough for them to make more charts and research papers about, have really fun
names like acute acidosis, subacute acidosis, rumenitis, laminitis, liver abscesses. Oh, this is my favorite: polioencephalomalacia. Here is a passage from one of the fancy research papers about how much sulfur is acceptable to feed cows from by-products before they develop polio:

However, both fat and sulfur levels can
vary in DGS, which could lead to changes in feeding value and potential for toxicity
(especially polioencephalomalacia), respectively. Based on preliminary results
from a sampling experiment, wet distiller’s grains average approximately 0.7 to
0.8% sulfur. Therefore, it is critical to have accurate analyses on feed
ingredients, a sulfur analysis of water that cattle are drinking, and then
formulation of diets not exceeding approximately 0.4% (NRC, 1996).Thiamine is
commonly added at 150 to 200 mg/steer daily as well to offset challenges
related to sulfur-induced polio. This is an important issue to be aware of and
to treat cattle as quickly as possible if any symptoms from polio are observed.
(http://beef.unl.edu/byprodfeeds/manual_01_05.shtml)

They treat all of these conditions with things like tylosin, virginiamycin, chlorotelracycline, polaxalene, monesin, and, lasalocid just for starters. Some of these antibiotics are cleverly called “antimicrobials”, some have been banned in Europe, some help them grow bigger and quicker and all of them have very interestingly worded proposals to the FDA asking to be “regarded” as safe.

Really made me wonder why an animal that so heavily relies on microbes for digestion would need an antimicrobial…call me crazy, but I have no interest in eating the
meat from sick, medicated cows. And don’t even get me started on how they are
housed.

I don’t need fancy charts to tell me that I don’t want all that passing onto me from eating
it. Common sense tells me, along with the laws of nature, that if what a cow
eats can make them sick and compromise their immune system, what I eat does it
to me. Will I still eat meat? Yes. Will I consume less? Definitely. Will I go
out of my way to buy organic grass fed beef? Absolutely.

And now…back to the meatballs. So 1lb. of organic beef, 1 egg, can of black beans, grated parmesan cheese, breadcrumbs, garlic, salt and pepper. The black beans help by allowing me to buy 1 lb. of meat instead of 2 lbs. Puree the black beans and then mix all of the ingredients together by hand. Make the meatballs. Brown them in a pan with olive oil. Add
sauce. Homemade sauce is super easy, but we’ll save that for another day.

Now to be totally honest, my family noticed something different about the meatballs when they saw them. But it wasn’t enough for them to revolt. And when they tasted them? Well, they forgot that they weren’t eating crap.

Posted in Crazy Food Chick, Healthy Cooking, Organic Food | 1 Comment

Welcome to the crazy…

I don’t like clothes shopping. Don’t get me wrong, I do like clothes; just not the actual shopping for them. Most of the time a trip to the mall ends up with me in tears. Here’s how it usually works: I look through my closet muttering under my breath that I have nothing to wear.  My husband calls out that I shouldn’t wait till the last second to find
something and that I should go shopping like a “normal” woman. A lot more
muttering, not so under my breath. Fine. I go to the mall and go into a store
and I look around. Then, I start feeling anxious and convince myself that I
don’t really need a new outfit. For me, there are just too many choices and too
many people and I get overwhelmed, shut down, and say “screw it”.

Why is it important for you to know my lack of shopping skills? It’s not really; but, that is exactly how I feel when it comes to making food choices. The more I learn about preservatives, additives, genetically modified foods, pesticides, soy, corn, milk, wheat, meat, hormones  and how they are connected to increases in food allergies, sensitivities, cancer, diabetes, ADHD, thyroid conditions, autism, asthma, IBS and more; the more I just want to say “screw it”! It’s just too hard. I can’t do it. There’s too much information. I don’t know where to start. Why does it matter? It’s just food. They wouldn’t put anything in it if it was really harmful, right? Sigh…

I know that’s how a lot of people feel when they hear me or anyone else going on about all this crazy food talk. It’s too much. What can I do? They shut down and do nothing. I get it. I’m right there too.  I struggle with myself even at a birthday party. Should I just be quiet and eat the freakin’ piece of cake so I don’t offend anyone, politely decline, or start my crazy talk about the crap in it and what it does to you?  Sometimes I just wish I could forget it all.

I’ve got no problem saying “screw it” at the mall, but I have 2 reasons for not saying it with my food. One is 7 and the other is 3. I can’t unlearn all this stuff and I can’t stop searching for more.  So what does an overwhelmed shopper do when there are too many choices and too much conflicting information do when giving up isn’t an option? Relax. Start slowly. Reach out.

When I really need to get new clothes, I call a friend. They come with me to the mall, make suggestions, and talk me down when I want to leave, and they are happy to do it. That’s what friends do when you are scared and unsure. (Well, they are also tired of seeing me in the same darn clothes.)

It’s the same thing when it comes to food. First of all, don’t beat yourself up when you find something out that you never knew before.  Next, make just one change. The people at HealthyChild.org have been informative friends to me. I’ve learned so much without feeling judged. Healthy Child has 5 Easy Steps everyone can do to get started and a brand new app for your smart phone with really helpful pocketguides.

Maybe you’ll like what I have to say, maybe you won’t. But each week I am going to post info about the food we eat, recipes that worked for me and some that didn’t, helpful links, scary links, and continue to resist the urge to just say “screw it”. Welcome to the crazy!

Posted in Uncategorized | Comments Off

I am Celery

Everyone has heard the saying “You are what you eat”, but have you ever really thought of
what that actually means. There have been times in my life where I was “potato
chip on white bread sandwich”. I have also been “Box of Devil Dogs” and “Cup
O’Noodle Soup”. Not some of my proudest decades to be sure. Even now, when I am
doing everything in my power to eat organic and gently force my family into my
camp; sometimes I am “3 slices of key lime pie”.

I had some celery today, so in essence, I am “celery”. Now, if it had been non-organic celery, it would be more accurate for me to say that I am celery and Acephate and Boscalid and Chlorothanlonil and Dicloran and Malathion, and Fludioxonil and DCPA and about 60 more chemicals. Ugh! Are you kidding me? Almost makes the Devil Dog days seem healthy.

My kids love to do the science experiment where you put red food coloring in some water and watch the celery turn red. It’s really cool to see how the color travels up the
stalk. But then I think about those 60 some odd chemicals on the leaves and in
the ground that my celery is soaking up. So even if we wash the celery really
well, it won’t take off all those nasty chemicals it leached out of the ground.

Celery has been getting a lot of bad press lately about all these pesticides and residues
detected in samples. I looked up a document from the USDA Pesticide Data
Program (Annual Summary, 2008). You can read all 202 pages of it for yourself
at USDA Pesticide Data 2008. It’s boring, confusing,  and frightening at the same time. Out of 741 samples of celery there were 3,821 residue detections and 54 different
pesticides found (P. 28). That’s a whole lot of things I don’t want to be. But
celery in its natural state is really good for you. It is high in Vitamins C
and K, folate, potassium, fiber, and even calcium.

I’m not a perfect eater. Never have been.  Never will be. But if I really am what I eat; I’m going to have to go with celery. And I want it pesticide free, so I am going to choose organic every time. Then maybe I won’t feel ridiculously guilty when I am “7 chocolate chip cookies.”

 

Posted in Uncategorized | 3 Comments

Table 4

So how exactly does a wife/mom/actress without a Culinary or Nutrition degree end up
calling herself Crazy Food Chick? Well, like most things there is a really long
story and a somewhat short story.

Let’s start with the somewhat short one today: I’m socially awkward. What?! What the hell does that have to do with food? Funny you should ask…

I was invited to a lovely luncheon today by Rachael Lincoln Sarnoff of www.healthychild.org.
How we met is part of the longer story. Anyway, this event was hosted by Stonyfield
Organics’ Jeff Pillet-Shore and the speaker was Robyn O’Brien, www.allergykids.com. I really was excited to go because I am very passionate about what is hidden in our foods, letting people know about it, and learning to eat organically. Again, more about that in the long story.

Although, I was so psyched to hear what Robyn was going to talk about at the luncheon, I spent the last couple of days thinking of a way to respectfully back out of attending. Back to the socially awkward thing. I get really nervous being in social situations with strangers
and I only had one ticket. After endlessly debating why I shouldn’t go, I put
on my big girl pants (well really dress) and went.

What I found was a room full of people who have the same concerns as I do about how polluted our food supply is. I found Moms who are terrified/irate about what the chemicals in their food are doing to their children. I found women there who, like me, get endless eye rolls from their friends when they, yet again, talk about the importance of buying organic food.

At my table, table 4 to be exact, I mentioned that I don’t mind being crazy food chick. It’s
that important. So that’s how today, June 15, 2011 www.crazyfoodchick.com was born. I’m socially awkward and I stepped out of my comfort zone. I think that’s kind of how big changes happen. Accidentally, imperceptibly, yet earth shatteringly.

If we are going to be able to change how companies produce our food and demand that they are fresh, natural, and chemical free, we are going to have to step out of our
comfort zones in a big way. I may be shy at parties but I care about what I
eat, I am fiercely protective of my children, and I don’t like being lied to
about what is really in my food. So, here I am Crazy food Chick.

Posted in Crazy Food Chick, Organic Food | 4 Comments