Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. In French, this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.
Some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon may be a deterrent when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is less expensive and much more presentable.
The tenderloin is the most tender cut of beef and is also the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.
Preparation
Filet mignon may be cut into 1- to 2-inch-thick portions, then grilled and served as-is. One also may find filet mignon in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. Traditionally in European and American restaurants, fillets are most often served in a cognac cream sauce, au poivre with peppercorns, or in a red wine reduction.
Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process.
Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process. Cook to an internal temperature of at least 145° F.
A hoagie is also known as a submarine sandwich, sub, hero, or
one of many regional names. The sandwich consists of a long
roll of Italian or French bread, split width wise either into two pieces or
opened in a "V" on one side, and filled with a variety of meats,
cheeses, vegetables, seasonings, and sauces.
Ingredients 1.5 oz Whole Wheat Roll 20 g (3/4 oz) Salami 1/2 oz Monterey Jack Cheese 1/2 oz Turkey Bread Salsa Jalapeno Red Peppers Tomato Slice Shredded Lettuce
About seventy percent of the cherries produced in the United States come from Washington, Oregon, Idaho, and Utah. There are two main types of cherries: sweet and sour. Sour cherries are lower in calories and higher in vitamin C and beta-carotene than sweet cherries.
Selection Select firm, red cherries with stems attached. Avoid soft, shriveled, or blemished cherries. Good cherries should be large (one inch or more in diameter), glossy, plump, hard, and dark-colored for their variety. Avoid fruit that is bruised or has cuts on the dark surface.
How to Store Refrigerate cherries for up to 10 days.
Nutrition Benefits Fat-free; saturated fat-free; sodium-free; cholesterol-free; good source of vitamin C; good source of potassium.
Health Benefits
Cancer Sweet cherries have several cancer-preventive components including fiber, vitamin C, carotenoids, and anthocyanins. The potential role of sweet cherries in cancer prevention lies mostly in the anthocyanin content, especially in cyanidin. Sweet cherries are a good source of cyanidins, which appear to act as an antioxidant and may reduce cancer risk.
Cardiovascular Disease Sweet cherries have been shown to have significant levels of anthocyanins as well as other pigments in perhaps smaller concentrations that together provide synergistic effects thought to be protective to heart and related vascular tissue
Diabetes Researchers are interested in the role of anthocyanins in reducing insulin resistance and glucose intolerance. The lower glycemic response shown in relation to cherry consumption may be the result of glucose-lowering effects of cherry phytochemicals in combination with the fiber content of cherries.
Potassium Sweet cherries are considered a good source of dietary potassium, with approximately 260 mg potassium for every cup of fresh cherries consumed. Adequate potassium intake has shown to reduce the risk for hypertension and stroke.
Quercetin Sweet cherries also contain a small amount of quercetin. Quercetin is an antioxidant which may play a beneficial role in reducing the risk of cardiovascular disease, hypertension, and cancer.
Melatonin Cherries are one plant food source of melatonin. Melatonin is a hormone that plays a role in promoting healthy sleep patterns.
Ease muscle soreness Researchers believe tart cherries’ antioxidants protect against exercise-induced free radicals, which can lead to painful inflammation.
Gout Cherries may help reduce the swelling, inflammation, and tenderness associated with gout. Research reveals eating about 2 cups fresh sweet Bing cherries daily lowered uric acid levels by 15%.
Kids Eat Right is a joint initiative from the Academy of Nutrition and Dietetics (Academy) and the Academy of Nutrition and Dietetics Foundation. The goal of Kids Eat Right is to educate families, communities, and policymakers about the importance of good nutrition. August is Kids Eat Right Month, a nutrition education, information sharing, and action campaign created by Kids Eat Right, an initiative of the Academy of Nutrition and Dietetics and its Foundation.
Kids Eat Right Month spotlights healthy nutrition and active lifestyles for children and families, offering simple steps to help families cook healthy, eat right, and shop smart.
The Kids Eat Right website centers around the theme "Shop-Cook-Eat." The goal is to bring families together each day for nutritious meals by providing simple and easy-to-follow tasks.
Share the Monday Message Campaign involves Academy member volunteers who distribute weekly advice through social media channels (such as Facebook, Twitter, blogs, etc.). The Kids Eat Right campaign provides resources to help Academy members become recognized leaders in childhood obesity prevention. Volunteers then educate the community on shopping ideas, cooking tips, eating right, and recipes.
When the water in our rivers, lakes, and oceans becomes polluted, the effects can be far-reaching. It can endanger wildlife, make our drinking water unsafe, and threaten the waters where we swim and fish.
The Safe Drinking Water Act (SDWA) is the federal law that protects public drinking water supplies throughout the nation. Under the SDWA, the US Environmental Protection Agency (EPA) sets standards for drinking water quality and with its partners implements various technical and financial programs to ensure drinking water safety.
The mission of EPA is to protect human health and the environment. EPA's purpose is to ensure that: all Americans are protected from significant risks to human health and the environment where they live, learn and work; national efforts to reduce environmental risk are based on the best available scientific information; federal laws protecting human health and the environment are enforced fairly and effectively; environmental protection is an integral consideration in U.S. policies concerning natural resources, human health, economic growth, energy, transportation, agriculture, industry, and international trade, and these factors are similarly considered in establishing environmental policy; all parts of society - communities, individuals, businesses, and state, local and tribal governments - have access to accurate information sufficient to effectively participate in managing human health and environmental risks; environmental protection contributes to making our communities and ecosystems diverse, sustainable and economically productive; and the United States plays a leadership role in working with other nations to protect the global environment. So what happened in Flint, Michigan and are other communities are at risk?
Drinking Water in your Home Many people choose to filter or test the drinking water that comes out of their tap or from their private well for a variety of reasons. And whether at home, at work, or while traveling, many Americans drink bottled water.
Resource World Water Week, Stockholm International Water Institute.
Ingredients 1 cup Cauliflower, Rice with shredded carrots and peas 1 large Bell pepper 1/2 Avocado, small 1 Tbsp Blue Cheese
Directions.
1. Cook cauliflower rice. Measure one cup and refrigerate until it is chilled, about 1-2 hours. 2. Wash bell pepper. Cut the top off and remove the seeds. Cut a small piece from the bottom to make the pepper stand up. 3. Peel and dice 1/2 avocado. Add to cauliflower rice. Mix well. 4. Add cauliflower rice mixture to the bell pepper. 5. Top with blue cheese and serve.
Julienne is a cutting technique - to "julienne" is to cut veggies, potatoes or other foods into thin strips - matchsticks.
Baked Julienne Sweet Potato and Carrot Fries
Yields 3 Servings (5 ounces)
Ingredients
1 Sweet Potato (peeled)
4 large carrots
2 tablespoons Olive Oil
1 teaspoon Cornstarch
1 teaspoon Cumin
Coarse Kosher Salt, to taste
Directions
1. Preheat oven to 400 degrees.
2. Julienne the sweet potato and carrots.
3. Combine the cumin and cornstarch in a small bowl.
4. In a large mixing bowl, pour the olive oil over the julienne vegetables. Stir to coat evenly. Stir in the cumin and cornstarch.
5. Lay the veggies as flat as possible on a large baking sheet.
6. Bake for 25 - 30 minutes, flip the fries halfway through. Watch to make sure they don't get too crisp.
7. During the last 5 minutes, use tongs to stir.
"On this International Day of the World's Indigenous Peoples, I call on Governments everywhere to draw on the guidance of this international framework to improve access to education for indigenous peoples and to reflect their experiences and culture in places of learning. Let us commit to ensuring indigenous peoples are not left behind as we pursue the vision of the Sustainable Development Goals.” - Secretary-General Ban Ki-moon on International Day of the World's Indigenous People.
Indigenous Peoples can feed the world
UN Declaration on the Rights of Indigenous Peoples
On 13 September 2007, the General Assembly adopted the United Nations Declaration on the Rights of Indigenous Peoples, a major milestone with respect to the cooperation and solidarity between indigenous peoples and Member States.
The Declaration is the most comprehensive international instrument on the rights of indigenous peoples. It embodies global consensus on the rights of indigenous peoples and establishes a universal framework of minimum standards for their survival, dignity, and well-being. It elaborates on existing human rights standards and fundamental freedoms, as they apply to the specific situation of indigenous peoples.
Over the last decade, the implementation of the Declaration has achieved some major successes at the national, regional and international levels. Despite the achievements, there continues to be a gap between the formal recognition of indigenous peoples and the implementation of policies on the ground.
Article 42 of the Declaration explicitly refers to the role of the Permanent Forum on Indigenous Issues in promoting respect for and full appreciation of the provisions of the Declaration.
Goal 4 of the 2030 Agenda for Sustainable Development calls for ensuring equal access to all levels of education and vocational training for the vulnerable, including persons with disabilities, indigenous peoples, and children in vulnerable situations.
In spite of these instruments, the right to education has not been fully realized for most indigenous peoples, and a critical education gap exists between indigenous peoples and the general population.
Where data exist, they show consistent and persistent disparities between the indigenous and the non-indigenous population in terms of educational access, retention, and achievement, in all regions of the world.
The education sector not only mirrors the historical abuses, discrimination, and marginalization suffered by indigenous peoples but also reflects their continued struggle for equality and respect for their rights as peoples and as individuals.
It is also a reminder of the responsibility of individuals as consumers, to understand that there is a story and a personal experience behind every food, piece of cloth, textile or artwork from an indigenous individual or community.
Eat Traditional Foods, Fight Diabetes
The Food and Agriculture Organization (FAO) of the United Nations, Centre for Indigenous Peoples’ Nutrition and Environment (Rome 2009) prepared a documentary, called the Food Systems of Indigenous Peoples.
This book seeks to define and describe the diversity in food systems, nutrition, and health in 12 rural case studies of Indigenous Peoples in different parts of the world as a window to global Indigenous Peoples’ circumstances.
A procedure for documenting Indigenous Peoples’ food systems was developed by researchers working with the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University, Canada, and the FAO. The procedure was adapted and applied in case studies located in Canada, Japan, Peru, India, Nigeria, Colombia, Thailand, Kenya, and the Federated States of Micronesia. The collective intent of this documentation is to show the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. This research was completed with both qualitative and quantitative methods by Indigenous Peoples and their academic partners in the context of the Second International Decade of the World’s Indigenous Peoples, and the Declaration of the Rights of Indigenous Peoples adopted in 2007 by the General Assembly of the United Nations.
Family mealtime is an ageless tradition shared by people all around the world. Eating dinner together keeps the doors of communication open. It's a perfect time to show your children they are your priority. Studies have shown children who eat dinner with their families are less likely to use alcohol, tobacco and illegal drugs and more likely to develop good eating habits.
Family Dinner
Segment from World Report, April 2009
A recent family study conducted by Brigham Young University, quizzed more than 1500 IBM employees. The results show that families who spend time eating dinner together will encounter less conflict between family and work.
The BYU study appeared in issues of Family and Consumer Sciences Research Journal, The Wall Street Journal, U.S. News and World Report and Slate magazine. Dr. Jacob expressed the hope for society to value dinner time, and not allow things to interrupt it.
In fact, a multi-national study cited by the marriage and family therapy program at the University of Minnesota and its director, reports family meal time has a more positive influence on emotional and intellectual development in children and teens than sports or additional time in school.
Nuts once considered a high fat, high-calorie food is now being recognized as a Nutritious Snack with essential fatty acids, omega fats, protein, and many vitamins and minerals.
Coordinated by World Alliance for
Breastfeeding Action (WABA)
August 1 - 7
World Breastfeeding Week is coordinated by the World Alliance for Breastfeeding Action (WABA), a global network of individuals and organizations concerned with the protection, promotion and support of breastfeeding worldwide based on the Innocenti Declarations, the Ten Links for Nurturing the Future and the WHO/UNICEF Global Strategy for Infant and Young Child Feeding.
WABA’s core partners are the Academy of Breastfeeding Medicine (ABM), International Baby Food Action Network (IBFAN), International Lactation Consultant Association (ILCA), La Leche League International (LLLI), and Wellstart International. WABA is in consultative status with UNICEF and an NGO in Special Consultative Status with the Economic and Social Council of the United Nations (ECOSOC).
By linking breastfeeding to the SDGs, the breastfeeding movement will be able to connect with a variety of development issues by 2030 for maximum impact.
WBW materials cover the main links between breastfeeding and the SDGs along 5 broad themes:
(1) nutrition/food security
(2) health, well-being, and survival
(3) environment and climate change
(4) work productivity, empowerment, social protection
(5) sustainable partnerships and rule of law
Objectives of WABA World Breastfeeding
*To inform people about the new Sustainable Development Goals (SDGs) and how they relate to breastfeeding and Infant and Young Child Feeding (IYCF).
*To firmly anchor breastfeeding as a key component of sustainable development.
*To galvanize a variety of actions at all levels on breastfeeding and IYCF in the new era of the SDGs.
* To engage and collaborate with a wider range of actors around promotion, protection, and support of breastfeeding.
Breastfeeding Is Really Good For Babies,
But Millions Can't Do It
“By recognizing that breastfeeding is a key to sustainable development, we will value our wellbeing from the start of life, respect each other and care for the world we share.”
Spinach Tofu Lasagna Makes six to eight servings. Adapted from Animals Deserve Absolute Protection Today and Tomorrow (ADAPTT.) ADAPTT believes all animals have an inherent right to be free and live completely unfettered by human dominance.
Directions
Cook the lasagna noodles according to the package directions. Drain and set aside on a towel. Do not let them stick together. If this happens, run warm water over them to separate.
Preheat oven to 350ᵒ degrees F.
Squeeze the spinach as dry as possible and set aside. Place the tofu, soy milk, garlic powder, lemon juice, and basil in a food processor or blender and blend until smooth.
Cover the bottom of a 9 x 13 baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third). Follow with a layer of half of the tofu filling and half of the spinach. Continue in the same order using half of the remaining tomato sauce and noodles and all of the remaining tofu filling and spinach. End with the remaining noodles, covered by the remaining tomato sauce.
Bake for 25 to 30 minutes.
To encourage healthy eating, prepare and present the foods with the same attention to detail, as if you were a pastry chef.
Slow Cooker Bolognese
-
This slow cooker bolognese is a hearty, flavorful recipe that’s perfect for
busy weekdays or cozy weekend dinners. We love it served over pasta,
lasagna, o...
Thirty8, Grand Hyatt Kuala Lumpur
-
This summer, we spent 24 hours in Kuala Lumpur after visiting Thailand, we
came here for fun and then took a flight to Scotland. This is a city we
will...
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. In French, this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.
