Originally discovered in the Chang Kiang Valley of China, kiwifruit was considered a delicacy by the great Khans who enjoyed the emerald green color and wonderful flavor. By the mid-1800s, the fruit had found its way into other countries and was nicknamed the Chinese gooseberry. New Zealand growers started to export this exotic fruit to specialized markets around the world.
Then in 1962, a California produce dealer began importing New Zealand gooseberries. The dealer renamed the product "kiwifruit" because of its resemblance to the fuzzy brown kiwi — New Zealand's funny-looking national bird. By the late 1960s, California began producing its own kiwifruit in the Delano and Gridley areas.
How to Eat A Kiwi
There's no "right" or "wrong" way to eat California Kiwifruit. But since most people find that slicing and scooping is a good way to get the most from their kiwifruit, we coined the word "slooping" to describe it! Here's how to sloop your kiwi:
Using a sharp knife, slice the kiwifruit lengthwise to create two identical halves. Then use a spoon to scoop the sweet, delicious meat of the kiwifruit from each half. Looking for maximum fiber and nutrition? Don't throw that skin away! It's loaded with nutrients and fiber, so rinse it off and bite right in!
The kiwifruit is a rich source of Vitamin C, Vitamin B6, Vitamin K and Fiber. It is low in calories, low in sodium, has no cholesterol, and only a small amount of fat.
One Large Kiwifruit weighs about 3.5 ounces (100 grams) and provides the following nutrition.
Kiwi Mint Lemonade
Makes 4 servings
If you don't have mint, try fresh lemon balm. The lemonade is also delicious without the herbs.
1 cup (250 mL) water
½ (125 mL) cup granulated sugar
½ (125 mL) cup packed fresh mint leaves
3 California kiwifruit
Directions 1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes.
2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.
3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.
Julia Carolyn Child was born on August 15, 1912 and died on August 13, 2004. She was an American chef, author, and television personality. Child is recognized for bringing French cuisine to the American public with her cookbook, “Mastering the Art of French Cooking,” and her television programs, the most prominent of which was The French Chef, which premiered in 1963. In 1946 Julia married Paul Cushing Child. The couple moved to Paris in 1948. In Paris, Child attended the Le Cordon Bleu cooking school and later studied privately with master chefs. She joined the women's cooking club Le Cercle des Gourmettes, through which she met Simone Beck. In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child's Paris kitchen, calling their informal school L'école des trois gourmandes (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated French into English, making the recipes detailed, interesting, and practical.
In 1961 the Mastering the Art of French Cooking was published and became a best-seller and received critical acclaim. The book is still in print and is considered an important culinary work. Following this success, Child wrote magazine articles and a regular column for The Boston Globe newspaper. She would go on to publish nearly twenty titles under her name and with others. In the 1970s and 1980s, Child was the star of numerous television programs, including Julia Child & Company, Julia Child & More Company, and Dinner at Julia's. In 1989, she published a book and instructional video series collectively entitled “The Way To Cook.”
Child starred in four more series in the 1990s featuring guest chefs: Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Baking with Julia, and Julia Child & Jacques Pépin Cooking at Home.
Julia Child’s kitchen can be seen at the Smithsonian's National Museum of American History in Washington, D.C. She will be remembered for bringing French cuisine to the American public and her dynamic cooking style and presentation in the kitchen. References. 1. Wikipedia, Julia Child 2. PBS, Julia Child
Creamsicle® is a frozen dessert with vanilla ice cream in the center and a fruit sherbet on the outside. The classic Creamsicle® flavor is orange and vanilla, but today there are numerous flavors to choose from.
The term “Creamsicle” is a registered brand name owned by Unilever. Creamsicles are available in several varieties, including 100 Calorie Bars, Low Fat Bars and No Sugar Added Bars.
GoodGuide is a business that provides information about the health, environmental and social performance of products and companies. Its mission is to help consumers make purchasing decisions that reflect preferences and values. GoodGuide includes a team of scientific and technology experts working to acquire and compile high-quality data, which then can be organized and transformed into actionable information for consumers.
GoodGuide Ratings (0 to 10, 10 the most favorable). Creamsicle, No Sugar Added 5.9 Saturated Fat: Low Cholesterol: Low Sugars: Low Sodium: Low Creamsicle, Low Fat 5.3 Saturated Fat: Low Cholesterol: Low Sugars: Medium Sodium: Low Creamsicle, 100 Calorie Bar 5.1 Saturated Fat: Low Cholesterol: Low Sugars: High Sodium: Low
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.
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.
The world’s young people – who make up the largest generation of youth in history – can lead a global drive to break the patterns of the past and set the world on course to a more sustainable future. Young people are directly affected by the tragic contradictions that prevail today: between abject poverty and ostentatious wealth, gnawing hunger and shameful food waste, rich natural resources, and polluting industries. Youth can deliver solutions on these issues, which lie at the heart of the 2030 Agenda for Sustainable Development. - Ban Ki-moon
The theme of International Youth Day 2022 is “Intergenerational Solidarity.” Solidarity across generations is key for sustainable development. We must collaborate to foster successful and equitable intergenerational relations and partnerships to ensure “no one is left behind.”
Ageism continues to present a significant – yet, not sufficiently discussed – a challenge to fostering collaboration and solidarity across age groups. The World Health Organization defines ageism as “the stereotypes (how we think), prejudice (how we feel) and discrimination (how we act) directed towards others or oneself, based on age.” Ageism is an insidious and often unaddressed issue in health, human rights, and development and has bearings on both older and younger populations around the world. In addition, ageism regularly intersects with other forms of bias (such as racism and sexism) and impacts people in ways that prevent them from reaching their full potential and comprehensively contributing to their community.
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)
1 Sweet Potato (peeled)
4 large carrots
2 tablespoons Olive Oil
1 teaspoon Cornstarch
1 teaspoon Cumin
Coarse Kosher Salt, to taste
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.
A s'more is a traditional nighttime campfire treat popular in the United States and Canada, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. National S'mores Day is celebrated yearly on August 10 in the United States. The first recorded version of the s’more recipe can be found in the publication Tramping and Trailing with the Girl Scouts of 1927.
Ensure accurate nutrient analysis for your recipes utilizing an extensive research database and over 25 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Sandra Frank, Ed.D, RDN, FAND at firstname.lastname@example.org
"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.
Due to the overzealous planting of zucchini, people are asked to drop off baskets of squash on neighbors’ doorsteps. Annually, August 8.
Hot weather brings an abundance of summer squash. Yellow crookneck, straight neck, zucchini, pattypan, and Mediterranean are some of the popular varieties. Fruits and Veggies More Matters has a list of 10 ways to enjoy zucchini.
The Produce Lady in the following video provides preparation ideas, cooking tips and recipes for squash.
Sesame Street: Veg Side Story Sesame Street introduces the zucchini to children everywhere through music and a delightful story.
To celebrate National Farmer's Market Week we visited a local market in Tamarac, Florida. The group is known as the Community Farmers Markets of South Florida. "As a food photographer, my visual senses came alive; as an explorer of foods, the smells and flavors were enticing; and as a dietitian my mind raced with the food combinations, satisfying the senses and nutritional needs." Sandra Frank, Ed.D, RD, LN, FAND
Farmer's markets are worldwide and reflect an area's culture and economy. They often feature produce locally grown, meats raised humanely, handmade farmstead cheeses, eggs and poultry from free-range fowl, as well as heirloom produce.
“Farmers grow the food, talk about how they grew the food, and learn from the shoppers who in turn prepared the food for family dinners. The farmers market is the place where food is both fuel and culture and thus the place where we grow healthy communities.” - Richard McCarthy, founding President of the Farmers Market Coalition and Executive Director
The Farmers Market Coalition (FMC) is a 501(c)(3) nonprofit dedicated to strengthening farmer's markets for the benefit of farmers, consumers, and communities.
Twelve Reasons to Visit a Farmers' Market
Alice Henneman, RD
Food Safety and the Farmers Market
With the number of farmer's markets increasing throughout the country, food safety inspectors are working harder to make sure consumers get safe products when they shop.
Abbey Harding is a food safety inspector for the Michigan Department of Agriculture. Part of her job is to inspect farmer's markets, like the one in Grand Rapids, to make sure vendors are complying with current regulations.
One thing an inspector looks at is the labeling. Vendors need to specify where their products are grown. Typically with packaged goods, vendors must list weights, ingredients, and whether the product requires refrigeration.
"If it's coming from a licensed source, we'd check with license control," Abbey Harding said. Michigan vendors need to be licensed and if they process food, they may be subjected to inspection at their facility.
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.
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.
Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard; brown or Indian mustard; or black mustard). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice or other liquids, and sometimes other flavorings and spices, to create mustard ranging in color from bright yellow to dark brown. Mustard often has a sharp, pungent flavor.
There are many varieties of mustard, which come in a wide range of strengths and flavors. The basic taste and heat of the mustard is largely determined by seed type, preparation, and ingredients. Black seeded mustard is usually the hottest type. Preparation also plays a key role in the outcome.
TheNational Mustard Museum, located in Middleton, Wisconsin was founded by Barry Levenson in 1986. The Museum has a collection of more than 5,300 mustards and hundreds of mustard memorabilia.
The Mustard Museum hosts the Annual National Mustard Day festival in Middleton, Wisconsin. The festival is considered the "world's largest condiment party." There will be mustard tastings, mustard-themed games, kid's activities, live music, and special treats. Last year, some 6,000 people turned out and the festival raised more than $3,500 for charity.
The world's foremost collection of mustards and mustard memorabilia
with curator Barry Levenson in Mt. Horeb, Wisconsin.
Mustard is often used at the table as a condiment. It is also used as an ingredient in mayonnaise, vinaigrette, marinades, barbecue sauce, and salad dressing. Mustard is popular with hot dogs, pretzels, and sausages. Mustard is also an emulsifier which can stabilize a mixture of two or more unblendable liquids such as oil and water.
Weight Control Tip. Mustard is low in calories and depending on the brand contains a moderate amount of sodium (see table below). Instead of mayonnaise, tartar sauce or other high fat-high caloric dressings try mustard. Use prepared mustard with fish, instead of tartar sauce to create a wonderful flavor that saves 50 calories per tablespoon.
Mustard Nutrition Information
A strong mustard can cause the eyes to water and inflame the nasal passages and throat. Mustard can also cause allergic reactions: since 2005, products in the European Union must be labeled as potential allergens if they contain mustard.
A root beer float, also known as a "black cow" is traditionally made with vanilla ice cream and root beer.
From the traditional root beer float to an ice cream treat made with vanilla ice cream and frozen root beer soda, National Root Beer Float Day was a big hit in our home.
We chose a diet root beer soda to avoid excess sugar and limit the calories. The amount of diet root beer is not limited because it has "zero" calories.
Beverage. Make sure you carefully combine the soda and ice cream. The reaction causes bubbles to form and a rapid rise in foam, which is part of the fun and can get messy. Use 1/4 cup light vanilla ice cream. Add a straw and a spoon and enjoy.
Ices. Add 1/4 cup light vanilla ice cream to a 4-ounce cup. Slowly pour diet root beer soda on top. Add an ice pop stick (optional). Leave in the freezer overnight. Serve as an ice pop or with a spoon.
Ice Cubes.Freeze root beer soda in an ice cube tray. Leave in the freezer overnight. Add ice cubes to water, milk, or explore the possibilities.