food industry news, always love it.

Two food industry blurbs passed through my inbox this week, and since they both relate to public health, I decided a post might interest others.

 

It seems that the debate continues about raw milk products.  Now that I live in Nicaragua, I often think about this because fresh (and not so fresh) raw milk products are very common.  Presumably this is the case in most of the world in small agricultural communities.  For this reason, I recently initiated a workshop with some local dairy producers to teach preferred milking practices and cattle sanitation. //  In the States I often thought about the ins and outs of raw milk because of my job selling artisan cheeses.  There is certainly a market for old world style cheese, made with all the flavor factors that [many people say] only raw milk can provide. Aqui en Nicaragua, tomo mi cafe con leche directo de la teta!  Vamos a ver si me hace dano...

 

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TAKEN FROM: http://members.ift.org/IFT/Pubs/Newsletters/weekly/nl_111109.htm

 

The raw milk debate: Economic opportunity or legal liability?

Many states have recently passed legislation to expand the sale of unpasteurized milk, allowing farmers to sell larger quantities of unpasteurized milk and thereby enhance economic opportunities in these times of severe economic challenges for so many dairy farmers. In the latest ePerspective post, Catherine Donnelly, Professor at the University of Vermont and Co-director of the Vermont Institute for Artisan Cheese, asks the question: Should economic opportunity be met at the expense of public health? Despite claims of health benefits associated with raw milk consumption, raw milk is a well documented source of bacterial pathogens which can cause human illness, and in some instances, death. Has raw milk legislation created economic opportunity or legal liability for farmers engaged in the sale of unpasteurized milk? Share your opinion today on Food Technology's ePerspective!

ePerspective

Kellogg discontinues immunity statements on Rice Krispies cereals

Kellogg Company has announced its decision to discontinue the immunity statements on Kellogg's Rice Krispies cereals. Last year, Kellogg started the development of adding antioxidants to Rice Krispies cereals. The company began advertising the change with large labels on cereal boxes that read in bold letters: "Now helps support your child's immunity."

While science shows that these antioxidants help support the immune system,given the public attention on H1N1, the company decided to make this change. Kellogg, based in Battle Creek, Mich., said it has heard very little concern from consumers about the claim, but is responding to concerns in the media about the timing of this front-of-the-box claim and the H1N1 flu outbreak. Kellogg said it will take several months to phase out the packaging but it will continue to offer the increased levels of certain vitamins in the cereal.

Press release

 

Really society?  REALLY?  Would some people actually, perhaps, purchase more rice crispies in as a preventative measure for swine flu?  Hehehe...

 

 

Avocado sorbet in the campo

Another treat that I enjoyed alone in the Peace Corps...por eso, I share the idea on my blog.  I hope others will try it.

I read a book about Citrus last year and it includes a quick recipe for a treat using avocado, lime, and sugar.  It is like a sweet gaucamole.  It is a Brasilian recipe and I imagine these ingredients are abundant there!

In rural Nicaragua I am in avocado paradise compared to the States.  I can sometimes by 3 or 4 large avocados for around $1.00 (USD); sometimes I can pick an aguacate from the tree. I recall spending around $1.00 on a single avocado in the States.

So, the other day, with a sourish lemon that fell outside of the door to my room, I whipped up an avocado, sugar, and lemon juice.  Since my house is super fancy, I actually have a fridge with a freezer (most homes in rural Nicaragua have no need for a fridge...if they have electricity, they do usually have a television however---this home has a fridge because it is owned by a city family that sells fresh cheese--it is fresh because of the refrigerator).  So, I froze this creamy mixture and the next day enjoyed rich, healthy, and delicious creamy sorbet!!

Keep it gourmet with recursos that you have

I don´t have access to many of the gastronomic delights of the U.S.A. but I am learning so many new things in Nicaragua.  I eat corn in so many wonderful forms...

Tonight I will dine on a bit of home made ricotta cheese that I made this morning from some left over whey (the farms often produce fresh cheese and throw out the whey).  I will enjoy the ricotta with some olive oil, a splash of fresh lemon juice, salt, and some local grown lettuce before I have my beans!

Buñuelo

A Nica favorite and a pretty delicious little fritter.  My family in Carazo taught me to fill my plate because the buñuelos will be gone when it is time for seconds...

The recipe is simple, like so many great edible creations.  Peel, rinse, and proceed to shred raw yucca root (aprox. 8x 4 inch long root pieces).  One can shred by hand or using some sort of food processor.  Next, grind or mash the yucca into a paste with some cuajada (essentially Nicaraguan cheese curd/fresh cheese) or soft salted cheese.  I would substitute with ricotta in the States.  In Nicaragua, the mashing step is done with a hand operated mill--a meat grinder really--although I have yet to see a family use this tool to grind meat.  I´ve seen many things ground, except meat, and I really hope meat doesn´t touch these things b/c of the sanitation implications.

 

Salt the resulting mixture to taste; the final product has a nice contrast of sweet and salty.  Add one large egg to moisten and bind; mix well.  The ´masa´or soft dough should be fairly thick and slightly sticky.  The family tells me that this is the home made (casera) recipe...the fritters sold in the market are made with some added flour to make them less expensive (like filler).  Spoonfuls of the starchy mixture are deep fried. but a pan fry will probably be sufficient.  Fry until golden brown.

 

When the buñuelos are cool to the touch, these little yucca doughnuts are eaten with honey or a cinammon spiced simple syrup...deliciosos.

 

Next time I hope to explore Gallo Pinto, Nica style fried rice and beans.  And in the near future I hope to share some of the traditional corn recipes I am learning.

 

Ciao!