October 2009
Low on iron? I'm here to pump...you up!
Most women, shoot I'll say it, all women have seen the affects of anemia on their bodies at least once a month. Some suffer from the symptoms all the time. I personally am anemic, and as an regular blood donator, I have been turned away at times because my iron (they check your hemoglobin) is low.
This is the time of year where it really kicks my behind because of the cold chills and the weakened immune system I am sick right now. But believe me, I'm going to put up a fight!
As I was scanning the net I found some awesome tips on how to keep you iron up because we all know, the best way to get our vitamins and (in this case) minerals is from the most natural source...the foods we eat! And not just any foods, WHOLE FOODS. Here are some that I found to be iron-rich foods:
apricots
Food MythBusters: Eating locally and healthy is $$$
photo courtesy of juniperimages
So many people have the misconception that eating healthy and locally is unaffordable. While some companies being local have smaller yields sell their produce alittle higher than unfresh store produce, it is not much different than what you are paying in store. Don't believe me? Check out this lil tidbit that I was forwarded from NOW Magazine in Ontario (while its Canada, the research is from Pennsylvania):
Local Matters and Food is Elementary in The Columbus Dispatch
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Local Matters and Food is Elementary were recently featured in The Columbus Dispatch! To read the article and learn more about our work, visit the following link:
http://www.columbusdispatch.com/live/content/life/stories/2009/10/08/1_L...
Change...for the better of our families' bodies
Why is it sooo hard to change our family's eating habits?
As arguably the smartest animal (sometimes I beg to differ) we are creatures of habit as like any other species. We like things when they occur consistantly and we know what to expect. What we don't like is change. I'll admit it. But, change is inevitable. It means that we are growing, and without growth there is not life, right? (And you're not dead yet, 'cause you're reading this!)
Bok-Choy and Shiitake Mushroom Stir-Fry
I love, love, love bok-choy, and think that it is an excellent addition to nearly any stir-fry. One of my recent Greener Grocer Fresh Market Bags featured baby bok-choy plus a great stir-fry recipe that I tried and though was really delicious. Enjoy!
Bok-Choy and Shiitake Mushroom Stir-Fry
Hungrywoolf reflects on Local Foods Week
This week has been local foods week in Columbus and while many of us could say that every week is (or should be) local foods week, this week was special. It was special because every day was packed with events highlighting local foods, local producers and the people who are working to promote these things. The week was organized by the Central Ohio not-for-profit organization Local Matters who have a number of great programs in our community and run the Greener Grocer in the North Market.
I attended some wonderful events during the week including the Market to Market Bike Ride, North Market Harvest Festival, A benefit dinner at Alana’s and A Cow to Cone tour at Jeni’s Ice Cream. Coincidentally our Slow Food Locavore Dinner at Otter Creek was also held during local foods week, so it really was a localicious week.
Eating Locally Means Eating Seasonally
Children aged 3 – 6 years old are invited to join Rachael from HoundsintheKitchen.com to explore, cook, and taste local harvest foods this fall. Classes will be held Thursday October 8, 15, 22, and 29 from 11:15 AM – 12 PM at Sprout Soup in Clintonville.
Each class will feature a dish we prepare and taste together, a take home project, and recipe card.
October 8 – Herbs
October 15 – Apple
October 22 – Crackers
October 29 – Squash
The cost is $3 per child per class or $10 for the series of four. Parents are invited to stay and learn with their child. A play area is available for older or younger siblings. Pre-registration is not required.
Smart Choices?
Do you consider Froot Loops, mayonaise, and Fudgsicles to be especially healthy foods? According to the new "Smart Choices" food labeling campaign these and many other highly processed will be labeled as such, further muddying the waters for already confused consumers who are trying their hardest to make healthy food choices for their families.
What is the rationale for labeling such foods as those pictured above as healthy? According to Eileen T. Kennedy, president of the Smart Choices board:
