Field to Foodie

Goodbye... and Hello!

2011-05-25T08:04:00.000-07:00

Dear Foodies,

I know it's been forever since I posted, but does that mean I've quit writing? Absolutely not! : )

Actually, I've moved to a new location, specifically The Hungry Toothpick. You can check out my new page there, or you can see my brand new page on Facebook.

I'll look forward to seeing you all over at my new blog!

Suppa'

2010-12-03T05:51:00.000-08:00

Dear Foodies,

HEY, HEY, HEY! WHATS GOIN' ON!?!

: )

So, its been a little while since I've posted. Does that mean I haven't been doing anything? No sir! I've been busier that I've ever been before. That's because I've temporarily moved to San Antonio TX, for an internship with an amazing company by the name of www.VisionForum.com! I'm working in customer service, and since we are coming up to the end of the year, things are really hopping. All that to say, I haven't had as much time as I would like to make gourmet meals and stuff.

But.

I made time just this once. : )

So, here is the menu. Pretty simple, but it was tasty!

Menu

Chicken Soup

Baked Butternut Squash

I think I'm losing my cooking touch... : )

Kurtis set the table, and made everything purty.

My Place

Thank you Kurtis for the awesome pictures!

Well, I hope this isn't the only time I post this month, but it just may be... we'll see. Great to see you all!!

Benjamin Serven, Foodie

Dinner: Beef Stroganoff

2010-09-22T09:03:00.000-07:00

Grocery Store Wars

2010-09-20T06:04:00.000-07:00

2010-08-03T09:35:00.000-07:00

Dear Foodies,

You may have noticed, it's been a little while since I last posted. And I have no excuse this time. (Commence throwing tomatoes here)

But. You also (hopefully) noticed that I have a new design! That would be due to the skills, of one Joe McIntire, owner of Blue Ink Blogs. Joe has been really easy to work with, even when I was a total slacker... Like the time I didn't reply to his email for a month. : )

Thanks so much Joe!!

Make sure to check out his website...

Benjamin Serven, Foodie

Requested Recipe...

2010-07-05T10:06:00.000-07:00

Mexican Garden Patties or Zucchini Pancakes

8 Small or 4 Large zucchini grated
1 to 1 1/2 lb. Jack Cheese, grated
1 onion, chopped finely
1 can jalapeno chilies, diced
4 eggs, beaten
2 cups whole wheat bread crumbs
2 cups flour
2 teaspoons baking powder
2 cloves garlic
salt and pepper to taste

Mix all ingredients together, adding breadcrumbs last. cook on a griddle just like pancakes. Serve with sour cream or plain yogurt, salsa and guacamole.

I'm still looking for a side dish that goes well with this. Leave any ideas you have/try in the comments!

Benjamin Serven, Foodie

P.S. The cool looking red things on the pancakes are pieces of watermelon. I used a cookie cutter to cut them into the shape of a small pepper. Random I know...

Zucchini Pancakes

2010-07-02T09:44:00.000-07:00

Chocolate Mousse Filled Crepes

2010-06-16T10:24:00.000-07:00

I'm not dead. Mostly.

2010-06-14T14:32:00.000-07:00

Dear Foodies,

No, I was not eaten alive by a Kodiak Bear.

No, I did not burn a sky-scraper down while frying chicken.

No, I am not in Wisconsin again.

I'm just sitting at home on a Monday (my day off), after creating an absolutely amazing, incredible, delicious, delectable dessert, called chocolate mousse. :)

I'm trying to duplicate a pic I saw online...(Here is where I got my inspiration.)

Pics of my attempt will follow.

Benjamin Serven, Foodie

Rendevous Cafe and Wine Bar

2010-06-01T07:40:00.000-07:00

Dear Foodies,

After the market this last Saturday, I went to check out a new (to me anyway) restaurant called the Rendezvous Cafe.

It would have been a little hard to find if I wasn't following someone who knew how to get there : ) The main entrance to the restaurant was actually on the side, and seemed to only be accessible from the rear of the building.

Food

Overall, the food was good. I really liked the fact that they had suggested wedding pairings with menu items. I wasn't drinking wine (yes I'm still under 21 : ) but it made me feel like I was eating in a really nice little place.

We started with an appetizer of Rendezvous Bruschetta. Absolutely Amazing. Loved it. I would go back just for the bruschetta. : ) They didn't have a menu description, so here is my feeble attempt.

Rendezvous Bruschetta

Toasted crostini spread with fresh goat cheese and topped with house made Rendezvous Bruschetta. Parsley sprinkled on top.

I had the Frenchman sandwich. Here is the menu description.

The Frenchman

Suggested Wine: Cabernet Sauvignon

Tender slow roasted beef with bleu cheese, caramelized onion and herbed mayonnaise on a crispy baguette. Au jus on the side for dipping.

Bite #1 "Not bad... but not amazing... this needs more bleu cheese and onions..."

Bite #2 "This really needs more bleu cheese..."

Bite #3 "What is this little bowl on the side? {insert sound of sandwich dipping} Wow! That au jus makes this sandwich!"

The au jus was excellent and really hyped up the flavor of the roast beef. Makes sense when you think about it.

The Frenchman came with several side options. Coleslaw, potato salad, or potato chips. I went with the coleslaw, hoping to be surprised with something wonderful. I wasn't. The coleslaw had a rather sugary taste, with a white dressing. I only had a few bites to make sure I was giving it a fair chance.

I also had a sample of the potato salad, which I liked much more. Celery abounded (I think...) which gave it a nice crunch. It also had a bit of a peppery flavor to it.

I don't know if this should be with the food, but I really liked the dishes! Very nice colors. Presentation was lacking though.

Service

The service was reasonable but not the fastest in the world. It was probably 15 minutes after we ordered that the food arrived. We did have our appetizer first, so in all fairness it was fairly typical service time.

I did like the fact that the waitress was around, but not in the way, if you know what I mean. I'm sure that at least once you have been to a restaurant where the waiter/waitress is as good as standing at your table, which can be rather annoying. Or the opposite extreme, when you only see the waiter when you order, and receive your plates.

These guys had it just right. They were there just enough to make sure things were OK, but not enough to be in the way.

Facility

It was very much as advertised. A cafe and wine bar. It was just what I would imagine a cafe in Europe would be like. The atmosphere was very nice. They had live music in the evenings, which I would have liked to be there for.

There was also another room for small parties, meetings, etc. There was a baby shower going on while I was there.

View Larger Map

Overall, I'd give them 3 stars.

Well, that's it. I'm hoping to go back and give Rendezvous another try in a month or so.

Benjamin Serven, Foodie

Unfortunately...

2010-05-31T08:16:00.000-07:00

"The poets have been mysteriously silent on the subject of cheese."

G.K. Chesterton

Ace Wonder Catering Crew

2010-05-26T20:38:00.000-07:00

Dear Foodies,

I thought you might enjoy this... it was headed up by some of my friends (and foodies : ) from CO. This was on the set of a new film called Ace Wonder, by John Moore, winner of the SAICFF Jubilee award from a few years ago. Make sure to check it out. : )

BJS,F

P.S. www.acewondermovie.com

Mise en Place

2010-05-21T06:45:00.000-07:00

Dear Foodies,

Have you ever had someone say to you, "Prepare that mise en place!" Last night I was introduced to the method.

Mise en Place

The French words meaning literally "everything in place". Pronounced mees/en/plas. ( I know that's probably the wrong way to write it out, but that is what it sounds like... ) Having all the ingredients measured and ready to put together.

I was preparing several things, the first being a Lemon Tart. I mise en place the ingredients for the crust, and put that together in the blender. I put to much water in, but Mr. Bob (who was the man in charge for the evening) saved the crust by adding flour. I have much to learn about crusts... : )

The material for the crust went into the walk-in cooler for about 20 minutes, and while it was cooling I mise en place the filling for the tart.

Now, I'm sure that for all of you foodies, at some point in your life you have zested a lemon. It smells wonderful doesn't it? : ) Well when you are zesting 9 lemons, it loses something... Plus when after you zest those lemons, you know that you still need to juice those lemons by hand plus 6 more lemons beside!

But, the end result was amazing. (Beside the fact that I forgot to put in the butter...)

I think the most fun part of trying something you just made is thinking to yourself, "Self, how could I improve this? How could I garnish this to make it look cool?"

Well foodies, I need to make myself some breakfast. See ya.

Benjamin Serven, Foodie

P.S. I challenge you to use the words mise en place today to confuse someone who doesn't know what they mean... :)

BS,F

P.P.S. I also mise en placed the ingredients for a carrot cake. I'll tell you about it if I get to make it today...

BS,F

Canadian Milk

2010-05-18T19:18:00.000-07:00

Think they are feeling a little defensive? I know that there are a couple of Canadians who read the blog. Is this true in your area?

I know that even if the government "certified" the milk, I would still rather buy it directly from a farmer any day.

What do you think?

I can't think of a title... : )

2010-05-07T19:58:00.000-07:00

Dear Foodies,

You are probably wondering at the lack of post's. Well there is a reason. The Lord has blessed me with an opportunity to work at The Clarksville Station. I started just a week ago, and it has been a blast!

Today, under the direction of Sous Chef Justin, I learned to make Lemon Curd, and Chocolate Mousse. : ) Lots of fun, and very tasty.

Well I need to get to bed, because I have to be up @ 4:30 AM tomorrow morning, so that I can make it to the Farmers Market on time. I'll either see you there, or I'll see you here!

Benjamin Serven, Foodie

Scones

2010-05-03T10:31:00.000-07:00

Dear Foodies,

I made some scones today. I've actually never done it before. And it was awfully simple.

So, without further ado...

Breakfast Scones

Makes 8

Dry Ingredients:

2 Cups flour (I used soft wheat)
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter

Wet Ingredients:

1/2 - 1/4 cup milk (more or less-pour in like you are making a pie crust)
1 egg (optional)

Mix dry ingredients. Cut in butter until crumbly. Add any raisins, nuts zest, etc. stir in milk (and egg if using) until just moist, the amount of liquid can vary. Measure in the milk just as you would when making a pie crust. The ideal consistency of the dough is moist but not sticky.

On a floured surface, knead slightly, roll or pat into a circle about 6-8 inches across. Cut in to 8 wedges. If desired, brush with milk or egg white and sprinkle with sugar.

Bake @ 400 for 15 minutes on a cookie sheet or baking stone. Enjoy!

I followed the recipe exactly, except for omitting the egg. The variations I went with were chopped apples, raisins, and cinnamon. And I think they came off well, because there aren't left...

Benjamin Serven, Foodie

Supermarket Society

2010-05-03T08:35:00.000-07:00

Dear Foodies,

As you know, food is my passion. But not just any food. Real food. Raw food. Local food.

And, food in season.

In my work at the farmers market, I have discovered that most of the shoppers have no clue about seasonality.

(For any of you shoppers before mentioned, seasonality is the simple fact that certain foods are meant to grow in certain seasons. This varies by location.)

I heard some stories from the farmers about shoppers coming to their booths and asking "Where are all the tomatoes?". And it's May.

Now, I can't claim to have all the knowledge of when different foods are in season, but a good way to find out is ask your farmer, "What IS in season right now?". Farmers like people who ask questions. Trust me. : )

Vegan?

2010-05-01T15:03:00.001-07:00

Nope.

McGurks Public House

2010-04-24T14:51:00.000-07:00

Dear Foodies,

I have two things to tell you.

ONE. I am the Market Master Intern.

TWO. I just checked out a new restaurant.

THREE. I just joined Yelp.

I also took my first try at Tapioca Pudding. But it flopped. It came out much to liquidy (if that is a word...). Any tips?

Now, a quick restaurant review.

I stopped for a quick lunch after the farmers market, with the guys from Vesterbrook Farms at a place that was new to me. McGurks Public House.

I'll just get straight to the food. I ordered the Russel St. Ruben Sandwich w/ chips. The sandwich was composed of shaved corned beef, Swiss cheese, and a very nice rye bread. There was also some type of cheese sauce, which I couldn't quite identify... : ) I really enjoyed the sandwich, although, I wish that instead of serving house-made chips (unsalted), they would have served a nice big bowl of green salad. That would have made it perfect.

Service was OK. We ordered our food and drinks (water : ), and they came quickly. Which was great! But what was particularly annoying to me, was the fact that they never refilled my water.

Other than that it seemed very nice for a quiet lunch. I'll probably have to try it again just to make sure that I have my bases covered.

Overall...

Good Food. OK Service. Nice Ambiance. Nice Music. Not to Expensive. 3 1/2 Stars.

Benjamin Serven, Foodie

P.S. Did you notice that I can't count? :)

Guess where I was this morning!

2010-04-24T12:43:00.000-07:00

Right Here.

P.S. Make sure to scroll to the bottom of the page... :)

Salt

2010-04-20T10:02:00.000-07:00

Dear Foodies,

After a short and unannounced hiatus, I have returned!

Dramatic, wasn't it?

I was made aware this morning via the Washington Post that the FDA is planning to launch a campaign to reduce salt in packaged foods. Now I can agree with the FDA for once that there is to much salt in the typical American diet.

BUT. It is not the place of the FDA to regulate such a thing.

What do YOU think?

Food Rules Winner!

2010-04-15T06:29:00.000-07:00

Dear Foodies,

Our very "lucky" winner is Mell!

Mell, send me an email @ benjaminserven@gmail.com, with your address, and I will ship the book right to you! Hope you enjoy!

Now, for all of you who didn't win. You can still buy the book from amazon.com here. I would highly recommend it.

Keep Eating your Veggies!

Benjamin Serven, Foodie

Last Chance to enter for "Food Rules"! You have until midnight! The winner will be announced tomorrow...

2010-04-14T18:40:00.000-07:00

Knives...

2010-04-13T16:18:00.000-07:00

Dear Foodies,

I don't know about all of you, but keeping my kitchen knives sharp can be a bit of a challenge at times. Even my special knife gets dull sometimes. :-)

Here is a helpful video I found today. Now I have to get one of those stones...

Benjamin Serven, Foodie

Hot Dog!

2010-04-13T08:44:00.001-07:00

And this is why we are Omnivores...

2010-04-13T06:21:00.000-07:00

Via FB...

"This one really got me thinking! As seen on the storage building near our home. "If vegetarians eat vegetables; then what do humanitarians eat?" My liberal friends might what to think on that one!"

"Double Down"

2010-04-12T19:47:00.000-07:00

Dear Foodies,

Can you say yuck? I know I can. Especially after hearing about something like this.

Food Rules

2010-04-10T20:58:00.000-07:00

Dear Foodies,

I have a wonderful Mother.

This last week she decided to buy me some books. One being Food Rules.

Michael Pollan is the author of this book. Pollan has written several works on food, including, The Ominvores Dellima, The Omnivores Dillema for Kid's, and In Defense of Food, these being some of his more popular works.

This book is basically exactly what it's title states. Rules for eating.

Rule #1? Eat Food.

Sound easy? Nope.

And because the book is so simple, I can't tell you any more than that. Except for one thing. You can win a copy of the book by leaving a comment on this post. You have until Thursday to enter. Then I'll let you know who won. The Incredible Prize.

Seriously though, even if you don't win the book here, buy it here. It is worth having. Just to review basic facts that should be in the back of your mind every time you take a bite.

Benjamin Serven, Foodie

P.S. I really do have a great Mom.

BJS, F

P.P.S Just for reference, I am not able to send this prize out of the States, unless the winner wants to cover the shipping... :-)

P.P.P.S Tweet it. Get another entry. Facebook it. Get another entry. Buzz it. Get another entry. Share it somehow. Just say what you did in your comment. (All of you who already entered, you can still do this...)

Pies

2010-04-10T19:30:00.000-07:00

By Sarah and Allison

Lemon Meringue Pie, Apple Pie (Won Blue Ribbon at County Fair), French Silk Chocolate Pie, and Fruit Salad

"Food Rules" by Michael Pollan

2010-04-10T15:45:00.000-07:00

Review Coming Soon!

One of My Favorite Chef's

2010-04-07T18:19:00.000-07:00

Manufactured Meat

2010-04-07T08:52:00.000-07:00

Dear Foodies,

Here is a disturbing video that just happens to be about the University of Missouri.

Dinner-Grilled Leg of Lamb

2010-04-06T14:29:00.000-07:00

Leg of Lamb

Eye C U...

2010-04-05T08:40:00.000-07:00

Restaurant Review: Thai Kitchen in Maryland Hights

2010-04-02T12:05:00.000-07:00

Dear Foodies,

A few days ago, one of the men from my church took me out for Thai food. To the Thai Kitchen.

(quick note...)

You may not know this yet, but I am a hot food guy. Not hot as in heat, but hot like spicy. Thai food (or at least what I had) is served hot. As in heated. But it is hot as in taste too. And, it's not spicy hot. It's just HOT!

I. Just. Can't. Figure. It. Out. Period. And it's SO good! I love it!

How can they do that?!?

(OK. Here is my review.)

I had Pad Khi Mao. (Otherwise know as Spicy Noodle.) It was composed of a wide rice noodle, with chicken, peppers, onions, tomatoes, and green beans. Now the coolest thing about this dish was the green beans. They were almost completely uncooked. It added this "crunch" to an otherwise soft dish. Really liked that. Then there were all sorts of spices which I couldn't identify.

Mr. H. (incidentally Mrs. H's husband...) had a Grilled Pepper Chicken. He let me try a little. Pretty tasty. I'll have to get that the next time I go in.

The waiters were friendly. And the service was fast. Very fast. We sat down, and ordered. 5 minutes later we were having lunch. Pretty low traffic, although many other reviewers say that it is really hopping sometimes.

OK. Now I have to do the negatives. Not my favorite part.

There was a TV. I was facing the opposite direction, so I didn't have to look at it. But Mr. H did.

Presentation was pretty good, but didn't quite cut it.

Now my IDEAS!

This is a new feature. I was laying in bed last night thinking about this post, when I had an idea. Why not include in my critique ideas on how the restaurant could improve? So here you go. My ideas, and why.

1. All of the wait staff could wear traditional Thai clothing.

This would make the atmosphere so much cooler. I mean, imagine going out to a totally authentic restaurant. Not just authentic food, but authentic everything! You could do tables on the floor, and sit on little cushions. All of that stuff.

2. Move the kitchen to the center of the room.

This is so powerful. When you move the kitchen to the center of the restaurant, the guest change from customers, to an audience.

3. Get rid of the TV.

Maybe I'm just a luddite, but having a TV in a restaurant just doesn't feel right. (Wow. That almost rhymes...) I would rather have a conversation, or even just focus on the food. (Novel thought for me : )

Alright there you have it. Hope some of you foodies will be able to check out this place sometime.

Benjamin Serven, Foodie

Eggs on End

2010-04-01T13:34:00.000-07:00

Crepes

2010-04-01T08:51:00.001-07:00

Dear Foodies,

I am the Breakfast Chef. Which means, every morning I have to come up with breakfast to feed anywhere from 6-8 people.

In this never-ending-effort-to-be-creative...

Crepes happened.

Crepes

Makes about 20 7 inch crepes

Prep time 5 minutes

Total time 30 minutes plus 2 hours resting time for the batter

For larger crepes, follow the same cooking process using a 10-inch skillet and a full 1/4 cup of batter. Don't worry if the first two or three crepes aren't perfect; it takes a few to get the heat of the pan just right.

1 cup whole milk

1 cup all=purpose flour

2 large eggs

6 tablespoons water

3 tablespoons butter, melted, plus extra for the pan

1/2 teaspoon salt

1. Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.

2. Gently stir the batter to combine if it appears separated. Heat and 8-inch skillet (or crepe pan) over medium heat for about 3 minutes. Brush the pan bottom and sides very lightly with butter (it should sizzle when it it hits the pan). When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly, and, following the photo's * pour 2 1/2 tablespoons of the batter (you can fill a 1/4 cup measuring cup a little past the halfway mark) into the pan. As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat. Cook until the first side is spotty golden brown, 30 to 60 seconds. Following the photos*, use a thin spatula to flip the crepe and continue to cook until the second side is spotty golden brown, about 30 seconds longer. Transfer the crepe to a paper towel lined plate and let cool. Repeat with the remaining batter, brushing the pan with butter as needed after cooking several crepes.

Excerpted from the America's Test Kitchen Family Cook Book

*Of course to see the pictures you have to buy the book...

My Notes

This was an incredibly easy recipe to make. I decided that I would make it the night before, and I ended up putting it together, and refrigerating it overnight. My first 4 or 5 didn't come out particularly well, but after that I got the hang of it. I did use a nonstick pan. I know. Shame on me. : )

Benjamin Serven, Foodie

FDA Warns Against Drinking Raw Milk

2010-03-29T10:01:00.000-07:00

Dear Foodies,

As you well know, I am very strongly in favor of drinking raw milk. It seem as though the FDA disagrees with me. Again. : )

Here is an article that appeared on Forbes.com just a few days ago. I would like you to follow the link, read the article, and then come back here.

____________________________

OK. Now that you are back, I want you to remember some of the things you just read.

The agency says there were a total of 1,614 reported illnesses, 187 hospitalizations and two deaths from consumption of raw milk between 1998 and 2008.

AAHHHHHHHHHHGGGGGGHHHHHH!!!!!!!!!!!!!!!! 2 PEOPLE GOT SICK AND DIED FROM DRINKING RAW MILK!!!!!!!!!!!!!!!!!!

(Sorry. Just had to get that out of my system.)

So, do you know how many people the flu just in one year?

According to the CDC, 36,000. Of course that figure is from 1990, when people were much less concerned about their health but...

Do you think that that number dropped to any less than 2 in the last 20 years? I mean, the only number less that 2, is 1 right? (Of course you could argue that 0 is a number but whatever... : )

Now, remember, the figures from the CDC about the flu were from a span of 10 years.

The numbers from the FDA about raw milk were also from a span of 10 years.

So now what?

"This is about raw milk, not the flu, bozo!"

Can't you see? All of these government agencies are trying to scare you into believing that raw milk is bad for you. The reason they are doing this?

Control. Control. Control.

And what we need is self control. Not government control.

Benjamin Serven, Foodie

P.S. You don't mind if I call myself names, do you?

Happy Toast

2010-03-25T08:36:00.000-07:00

"happy toast"

by Rebecca Loomis

The Death Star?

2010-03-25T05:32:00.000-07:00

Update: I found another one... :)

Companion Planting

2010-03-23T20:01:00.000-07:00

Dear Foodies,

I found this interesting chart on companion plants. I think I may revise my garden plan a bit after reading it...

BJS,F

Healthy without Health Insurance

2010-03-22T09:28:00.000-07:00

What do you think?

And the Winner is...

2010-03-22T05:10:00.000-07:00

SALLIE! Congratulations!

Send me a note @ benjaminserven@gmail.com with your shipping address, and I will send it right to you.

Rediscovering Salsa

2010-03-18T07:12:00.000-07:00

Dear Foodies,

Here is an interesting article on salsa from the New York Times. Did you know that salsa really just means sauce in Spanish?

BJS, F

Dinner-Spaghetti with Spinach Sauce

2010-03-17T16:06:00.000-07:00

Dear Foodies,

Before all you spinach haters shut this window down, take a second glance. This is a favorite in my home. In fact if we don't have this sauce with our standard red sauce, dissidents abound. : )

Spinach Sauce for Spaghetti

1/4 cup Butter

1 10 oz. package chopped frozen spinach

1 teaspoon salt

1 cup ricotta cheese

1/4 cup grated parmesan cheese

1/4 cup milk

1/8 teaspoon nutmeg

In 2 quart pan over medium heat, in hot butter, cook spinach and salt for 10 minutes.

Reduce heat to low, add remaining ingredients, mix sauce well; cook sauce until just heated through (do not boil). Extra can be frozen.

Benjamin Serven, Foodie

Review: Malachi's Harvest Gourmet Granola

2010-03-16T07:55:00.000-07:00

Dear Foodies,

Today is a very important day.

Why?

Because today is the day I do my first ever GIVEAWAY!

I have ONE 8 0z. bag of Malachi's Harvest Gourmet Granola, to give away to ONE winner. Just leave a comment on this post to enter your name in the drawing. I will announce the winner on Friday @ noon. You have until that point to enter. One comment per person please.

Now my review.

First thoughts, lots of nuts. You know I'm a rather nutty guy... I really liked the maple taste and that the nuts were softer than normal. I also enjoyed the large coconut flakes. It brings back memories of having the same in our home made granola. We just have the small flakes now... : )

One thing that I thought was especially different was the fact that it had much less grain than any granola I have ever had before. Now I wouldn't say that is a negative at all. I actually really liked the way it was more solid than a typical granola.

There you go! My first ever giveaway/new product review. Make sure to enter before this Friday at noon.

Benjamin Serven, Foodie

P.S. You can buy your own granola directly from Malachi's Harvest here.
P.P.S. I will only be shipping to address's in the USA.

Life was easier...

2010-03-15T20:13:00.000-07:00

Three Brothers/Old Town Serbian

2010-03-15T08:17:00.000-07:00

Dear Foodies,

This last Friday night I was Milwaukee. Now, here is a question from the Foodie catechism.

Q. What MUST a foodie do on a Friday night?

A. A true Foodie MUST go out to eat at some unusual place, somewhere. This applies especially when not in your home town.

Nathan D. who is a good friend, and definitely a fellow foodie, invited me out for Serbian food. We decided to check out Three Brothers, a place neither of us had been before.

We started with a Serbian Salad.

A Spinach and Cheese burek (pronounced boo-rhek).

(Nathan is probably wondering how I got these pictures, because I had no camera. I just happened to find some guys who went out to the same place and got the same food and took pictures. : )

We split a Serbian Salad, and I must say I really liked the salad, although it needed more tomatoes. (Never thought I'd say that...) The salad consisted of tomatoes in small chunks, diced onions, diced green pepper, and feta cheese. It was quite delicious.

The next part of our meal we had separately. I had a Spinach and Cheese Burek (same as pictured above), and Nathan had Beef and Pork Kebabs. The Burek is made of philo dough and can be made with several different fillings, usually beef, cheese, or spinach and cheese.

Pros

Overall, the I would certainly recommend Three Brothers for an excelent meal, with great service. We were greeted as soon as we stepped in, and were seated even though we didn't have reservations.

Cons

Presentation seemed to be lacking. My burek was served on a simple plate. It kind of looked like a small cartwheel on a plate. Some might consider that to be positive : ) The place was also a bit loud and crowded by the time we left.

Our next stop was at Old Town Serbian, where we had dessert. Crepes to be exact. I had a Apricot and Walnut crepe. It. Was. Amazing. It was very sweet, but with a slightly lemony taste.

Nathan had a Chocolate crepe. There was something else in it but I just can't remember... can you refresh my memory Nathan?

Pros

This place had the coolest atmosphere. They had live music. Xylophone and Guitar. Really nice combination. Plus, there were very few people there, so it was very quiet. And, the food was fantastic! Very nicely presented. Sorry no pic...

Cons

The parking wouldn't be obvious to someone who had never been there before, but besides that...

Thanks Nathan for such a fun Serbian experience!

Benjamin Serven, Foodie

Vitameatvegamin-The Answer to all Your Problems!

2010-03-15T07:34:00.000-07:00

Doomsday Vault/Seed Bank

2010-03-11T19:12:00.000-08:00

Dear Foodies,

Have you ever heard of a doomsday vault? As unlikely as it may seem they do exist. The one pictured above is in Norway. The vault was opened in February of 2008. Find out more about it here.

I am only hoping that some heirloom seeds are included in that vault...

Benjamin Serven, Foodie

100th Post!

2010-03-11T13:18:00.000-08:00

Dear Foodies,

Aside from this being my 100th post (yay!), stranger things are happening in the world of food. It was brought to my attention today by my friends at Vesterbrook Farms.

Get this. The state of New York is trying to make the use of salt in any form illegal in all of the restaurants in the state.

(Bill text here.)

This is ridiculous. Anyone who needs to avoid sodium should be easily able to avoid salt simply by requesting that none should be in the food which they order. Or, they can stay home an make their own food. Again we see the government stepping in, where the individual should be exercising self control.

The only advantage to this bill is that it would put all of the fast food locations in NY out of business! : )

Sign this petition like I did, to tell Mayor Bloomberg what you think of this bill.

Benjamin Serven, Foodie

A joke...

2010-03-11T12:46:00.000-08:00

A man walks into a doctor’s office with a stick of celery in one ear, a carrot in the other and a grape up his nose. Confused, the man asks: "Doctor what's wrong with me?" The doctor looks at the man and replies: "You're not eating properly!"

I'm Back! (Or am I?)

2010-03-08T03:20:00.000-08:00

Dear Foodies,

No, I have not fallen of the face of the earth. (At least not the physical earth.)

Yes, I am very busy at the moment. (I've become a roofer temporarily.)

Yes, I hope to continue posting sometime soon...

And yes, I am again on my way to Wisconsin, the land of cheese. I should have a really cool restaurant review for you when I get back, so keep your hat on. : )

Benjamin Serven, Foodie

New URL!

2010-02-24T12:02:00.000-08:00

Hurray! We are now located at www.fieldtofoodie.com, thanks to my amazing sister. : )

National Pancake Day

2010-02-23T00:00:00.000-08:00

It's National Pancake Day today! Go get some FREE pancakes at your local IHOP.

My latest try at the Apple Swan

2010-02-18T21:40:00.000-08:00

This one came out a little better than my first, but I think I need a larger apple because I can only get 3 wing sections instead of 4.

"Like A Sit Down Restaurant Burger"

2010-02-18T09:32:00.000-08:00

I saw this sign at a Hardee's across the street from where I was...

How to Peel a Potato without a Peeler

2010-02-18T06:59:00.000-08:00

Cheese Class

2010-02-16T08:19:00.000-08:00

Dear Foodies,

Are you tired of eating American "Cheese"? I sure hope so. In fact I hope you've never had the stuff. Did you ever notice how it says "CHEESE PRODUCT" right there on the bottom of the pack?

Actually American Cheese used to be real cheese. It was a blend of Colby and Cheddar cheeses. But now, it's made of... well I can't really find out ; ) I wonder why not...

Anyway, the real reason I'm writing about cheese is, FieldtoFoodie is hosting their first ever class on, you guessed it CHEESE MAKING!!!

The class will be taught by Janet Hurst. Janet is a certified cheese maker through the University of Vermont's Institute of Artisan Cheese. She has studied cheese making in Canada and Israel, too. Her other "claim to fame" is writing. She is a frequent contributor to the Dairy Goat Journal magazine, has had articles published in Mother Earth News, Mary Jane's Farm, Countryside, the Ozark Mountaineer, Inside Columbia as well as other regional and national publications. Janet is now working on a book to by published by Voyageur Press in 2011. This work will focus on interviews with cheese makers across the United States and then recipes for the home cheese-maker.

The overall cost for the class is $100 dollars. For some of you, this may seem to be a lot. But think of the things you will be learning! This is how the sessions break down; The first session is background info and Janet will demonstrate a basic goat cheese, Session 2: Students make the same cheese, a basic goat cheese; Session 3 students make a bloomy rind; Session 4, students make a cheddar or Colby and Session 5 Students make mozzarella.

All this, and you leave the class with printed materials, a thermometer, 2 molds and cheese cloth. So you can walk right out of the class, and start making cheese!

The class will probably be in late April or early May, but even so, I need to hear from you as soon as possible. Shoot me an email @ benjaminserven@gmail.com and put in your reservation for a space in the class. Make sure to tell your friends who might be interested in this class.

Can't wait to here from you!

Benjamin Serven, Foodie

Sugar: The Bane of American Society

2010-02-15T09:04:00.001-08:00

Hi Ben,

Do you happen to know the differences and harms/benefits of the various sugars and sweeteners (e.g. high fructose corn syrup, brown sugar, white sugar, honey, fructose, evaporated cane juice, etc.)?

--Seth

Seth,

Great question!

I'll try to answer as best I can.

White (or table) Sugar

White Sugar is the bane of American Society!

Brown Sugar

Brown Sugar just makes you feel better, because it looks healthier.

Corn Syrup

Is in Everything! Soda, Salad dressing, bagels, salsa(sometime), bread, syrup

High Fructose Corn Syrup

This too!

Honey

Honey can be good, but what makes it better is if it is...

Raw Honey

Raw Honey! It loses many of its healthful properties if pasteurized or heated.

Fructose

is one of the most basic sugar forms. found in fruits and vegetables and honey

Glucose

Grape sugar, bloodsugar, corn sugar

Stevia

Is a south african herb. wonderful for those especially intolerant to sugar. You have to use less, but the level of sweetness is much higher.

There are actually about 5 other types of sugars that I know of, but I don't know much about them. Research here we come! : ) I hope these few bits of info are helpful!

Make an Apple Swan

2010-02-15T08:00:00.000-08:00

I tried to do this in the center of a platter of grapefruit. My swan didn't come out half so well though...

FDA Agents Invade Amish Farm in PA

2010-02-10T06:48:00.000-08:00

Kinzers, PA - At 9:40 a.m. last Thursday, February 4, only a few miles from the scene of the Nickel Mines Amish massacre of 2006, another drama against the Amish began as agents of the U.S. Food and Drug Administration (FDA) came onto the property of Amish farmer Dan Allgyer, without permission, claiming to be conducting an investigation. Agents Joshua Schafer and Deborah Haney, from the Delaware FDA office, drove past Allgyer's "No Trespassing" signs and up his driveway almost to his barn, where Allgyer happened to be outside. Allgyer approached the car, the agents got out and Allgyer asked them why they were there. They produced a piece of paper, asked Allgyer if he was Dan Allgyer, which Allgyer confirmed, asked him his middle initial and phone number, entered the information on the paper, told Allgyer they were there to do an inspection and started reading the paper to him, saying it gave them jurisdiction to be there.

The agents - Schafer did most of the talking - said they had a right to be there because "you produce food for human consumption." Dan asked why they believed that and they said, "Well, you have cows. You cannot be consuming all the milk you produce." They further stated, "If you get a milk truck in to move all this milk you sell milk to the public, therefore we have jurisdiction."

Dan said, "This is a private farm, I do not sell anything to the public."

As they continued to harass him about doing an inspection, Allgyer said, "You can sit in your car. I will call my lawyer." The agents remained standing.

Allgyer called his attorney who advised him to have the agents call him. When Allgyer told them to call his attorney Schafer replied, "You are the owner and you have to speak for yourself."

They pressed him to talk and Schafer asked, "Are you refusing us an investigation? Allgyer replied, "That's not what I'm saying." They kept repeating, "Are you refusing an investigation?"

Allgyer kept saying, "Call this guy" - meaning his attorney.

Allgyer said they must have asked him six times.

One of them said, "Even if you do not say so, you are still refusing an investigation."

Eventually Schafer said, "If you refuse an investigation will you answer some questions?"

Allgyer said, "I'd rather not."

When the agents continued to push him Dan said, "Is that a question?

Sheepishly, they said. 'Yes."

Read the rest of this crazy story here.

Orange Peels?

2010-02-10T06:40:00.000-08:00

Did you know orange peels are great fire starters? Find out why here, and find out a few other things that you probably didn't know about orange peels.

The Makers Diet: "Organisms R' Us"

2010-02-09T08:41:00.000-08:00

"The soil across the North American continent was exceedingly rich in bacteria and other organisms for thousands of years, and every civilization it supported enjoyed the bounty it produced. After World War II, however, these natural soil organisms were displaced as a result of chemical farming and pesticide usage by commercial agribusiness.

Years ago, the food we harvested from the field was covered with beneficial microorganisms that "became part of us" when we ate the produce. Today, America's soil is essentially sterile. Pesticides and herbicides are believed to be the "total solution" in the natural world. They kill virtually every microorganism they touch, much as our overuse of medical antibiotics has reduced the humans gut into a burned-out minefield, destroying the good guys along with the bad guys.

As we have stated, most people aren't exposed to large enough quantities of microorganisms from our soil, dust, air, water, and foods to achieve optimal health on a daily basis. One exception might be veterinarians who specialize in treating large animals. It is estimated they take in large amounts of microorganisms and animal dung involuntarily (primarily though the lungs) when exposed to large herd of livestock.

One veterinarian in the Midwest spends most of his time tending large herds of livestock--on-site in the barns, feeding areas, and fields. Hies associate noticed he was virtually impervious to the usual strains of E coli and other contaminants in old food and even "chemistry accidents" in the clinic refrigerator. His immune system was like iron, and he very rarely suffered from colds or the usual respiratory complaints, conceivable from his exposure to a wide variety of microorganisms.

For most of us, however, our overly sterile environment, which has virtually severed our healthy relationship to the earth, is seriously weakening our immune systems. And the sterility of our foods isn't helping our immune systems either. We have learned to increase "shelf life" by irradiating or chemically treating our produce and prepared foods to kill microorganisms. These modern, high-tech processing methods used by food manufacturers remove and destroy man of the most important life-giving nutrients in our food."

Garden Plans

2010-02-06T09:10:00.000-08:00

Dear Foodies,

On my list of things to do for today, my Mom wrote, "Plan the Garden". It's that time of year...

What am I planting in my family's garden?

Well, seeing that its me planning this puppy, the following:

Herbs

1. Basil

2. Marjoram

3. Catnip (Don't really know why...)

Greens

1. Spinach

2. Arugula (I love this stuff!)

Root Vegetables

1. Onion (One of my favorite vegetables : )

2. Beet

3. Radish

4. Carrots

Peppers

1. Orange Bell

2. Donkey Ear

Vines

1. Rattle Snake Watermelon

2. Snow Pea

3. Armenian Cucumber

4. Lemon Cucumber (These are really good for juggling : )

Tomatoes

1. Big Italian

2. Baylor Paste

3. Red Zebra

We already have existing black berry (thorns and thornless) and blue berry bushes. They are just a little out of control, but that's going to change this year... : )

How about you? Do you have special veggies that you always plant? Anything I'm missing that you think I should have?

Dr. Mercola on Bread

2010-02-05T13:46:00.000-08:00

How to Bone a Chicken: Martin Yan

2010-02-03T08:39:00.000-08:00

USDA Hoop Houses

2010-01-30T07:26:00.000-08:00

What do you think? Should farmers take hoop houses (i.e. government funding) from our wonderful friends at the capitol?

You Dropped Food on the Floor: Do you eat it?

2010-01-30T00:00:00.000-08:00

Source

The Makers Diet: Tilt some Steryeotypes

2010-01-29T09:40:00.000-08:00

"In case, by observing this title, you have categorized this book and have classified me as "just another wimpy vegetarian health guru", allow me to tilt some stereotypes for you:

1. I am in favor of eating beef, lamb and other "healthy" red meats.
2. You should spend time in the direct sunlight.
3. Make sure you take you children out to play in the dirt.
4. You will be healthier if you consume saturated fat every day."

Buy the book here!

The Makers Diet

2010-01-29T09:01:00.001-08:00

Dear Foodies,

I am starting this book today. My Mom has recommended it as a great overview of nutrition.

Have any of you Foodies read this book?

What do you think of it?

Comment/Question

2010-01-29T07:55:00.000-08:00

The Comment

Can drinking raw milk hurt me or my family?

Yes.

Raw milk can cause serious infections. Raw milk and raw milk products (such as cheeses and yogurts made with raw milk) can be contaminated with bacteria that can cause serious illness, hospitalization, or death. These harmful bacteria include Brucella, Campylobacter, Listeria, Mycobacterium bovis, Salmonella, Shiga toxin-producing E. coli, Shigella, Streptococcus pyogenes, and Yersinia enterocolitica. From 1993 to 2006, 69 outbreaks of human infections resulting from consumption of raw milk were reported to CDC. These outbreaks included a total of 1,505 reported illnesses, 185 hospitalizations and 2 deaths. Because not all cases of foodborne illness are recognized and reported, the actual number of illnesses associated with raw milk likely is greater.

(From CDC web site)

I have nothing against those that want to drink raw milk, I have had it on occasion, and I think it should be legal and all that. But I would rather just drink less milk. (There are many other beverage choices. Why are we so stuck on milk?) -Mrs. B

My Answer

Mrs. B,

Honestly, what the CDC says about drinking raw milk really doesn't bother me. The CDC also says that more people died from the common flu since 1993-2006 (about 36,000 or more) than from drinking raw milk. This is only in the USA.

That being said, milk can be rather over-rated. We could always drink beer like the Pilgrims...

:-)

Benjamin Serven, Foodie

Raw Milk and Raw Eggs--Can you safely eat them?

2010-01-28T07:52:00.000-08:00

Eggs Etc.

2010-01-27T17:41:00.000-08:00

Dear Foodies,

Today the topic of discussion is the egg.

In my home, eggs are a staple. We have them every morning. Scrambled usually, but sometimes fried, hard/soft boiled, toad-in-a-hole style, omelets (rarely), Greek eggs, and a few other ways too.

Some say, "But, eggs are high in cholesterol!

"Patients with severe burns are often force-fed huge quantities of whole eggs and egg concentrates as a source of protein to rebuild large areas of lost skin. During this egg therapy, however, there is no significant increase in their serum cholesterol. In one study, volunteers fed 18 eggs per day actually showed reduced levels of cholesterol. Perhaps it is because when you are full of eggs you do not have room for sugar and junk foods--the real culprits in the cholesterol scenario. Eggs are one of the healthiest foods on the planet. They provide protein of the highest quality plus all known vitamins and minerals (except vitamin C)."

David W. Rowland Health Naturally

Source: Nourishing Traditions

So you are right. Eggs are high in cholesterol. But is that so bad for you?

"In Framingham, MA, the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower people's serum cholesterol . . . We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories weighed the least and were the most physically active."

William Castelli, Director
The Framingham Study

Source: Nourishing Traditions by Sally Fallon

What I have learned is that your body makes cholesterol to make up for shortages of cholesterol that you don't have from eating eggs, and other food with cholesterol. When you are eating eggs, your body doesn't have to make cholesterol, and can do other things instead.

White or Brown?

Most would say that the color makes no difference in the egg taste or quality. But, that being said white eggs from the store are not OK. I would suggest that you watch Food Inc. to find out how those eggs are being raised. That will give you a better picture of why you don't want to eat eggs from the store.

Why Egg Beaters Are Evil

Egg Beaters are manufactured in St. Louis MO. How coincidental.

Their logo:

"The Real Thing. Only Better"

"Egg Beaters. The Egg Perfected™"

"With all the publicity about eggs and cholesterol causing heart disease, the food industry quickly responded in making a preparation that looked and tasted like eggs . . . one such product was called Egg Beaters. An experiment was conducted at the Burnsides Research Laboratory, University of Illinois, by Menna Kasmau Navidi and Fred A. Kummerow in which on group of lactating rats was fed exclusively on fresh shell eggs and another on Egg Beaters. The rats on fresh shell eggs thrived, were perfectly healthy, and grew normally. Those on Egg Beaters did not grow normally, were stunted and all died long before reaching maturity."

H. Leon Abrams Vegetarianism: An Anthropological/Nutritional Evaluation

Source: Nurishing Traditions by Sally Fallon

Obviously I am not a rat. And, a rat is not a human. But, rats and humans share many of the the same diseases. That’s because humans and rats have similar organs, and similar body plans. We both control our body chemistry using similar hormones, we both have nervous systems that work in the same way, and we both react similarly to infection and injury.

Here are a few links on eggs that I hope will be both helpful and interesting!

Benjamin Serven, Foodie

Where to buy farm fresh eggs

Health Benifits in Raw eggs Part 1
Health Benifits in Raw eggs Part 2

Questions About CSA's

2010-01-25T09:14:00.000-08:00

Benjamin,

What is a good price to expect to pay for a CSA membership? I have never heard of them before.

Thanks, Sallie

Sallie,

A full years share can range from $300-up to $700. Most CSA's have serveral options though. You can get a half share, a quarter share, a share without eggs, or meat, etc. Some farms have a pay as you go, type of approach, and some (get this!) will even drop your cost if you work on their farm sometime during the week.

Personally, I think the best way to have vegetables is to grow them yourself! But, that being said, many families don't have the want to, or the know how, when it comes to raising a garden. Some don't have the property to grow veggies on.

I hope this answers your question. If you have any others please ask!

Benjamin Serven, Foodie

P.S. Farmers Markets are always a great option too! : )

So what is a CSA?

2010-01-23T17:07:00.000-08:00

I'll betcha that some of you are already apart of one, but for those who don't know...

A CSA (Community Supported Agriculture) is, 1. A Farmer, 2. A Consumer, and 3. A whole lot of produce that goes from 1 to 2.

Each consumer pays for a share of the years veggies (sometime meat and eggs too), and then each week, the farmer and the consumer connect and the consumer walks away with the goods. It's a pretty simple and beneficial setup for all parties concerned. The consumer knows where their food is coming from and the farmer is creating (hopefully) long-term customers.

Now the reason I'm telling you about CSA's.

Vesterbrook Farms (of Clarksville, MO) is having a $50 discount off the regular price for just one more week. The sale ends the 31st of this month. So if you want to get some incredible veggies, or eggs, or beef, or lamb, or turkeys... this is the place to sign up.

Make sure to mention my name when you sign up. You'll be helping to keep this blog going!

Plus, just for signing up...

With your paid 2010 CSA membership you receive this

wonderfully useful cookbook as a gift!

From Asparagus to Zucchini
A Guide to Cooking Farm-Fresh, Seasonal Produce

Sign up for Vesterbrook Farms CSA shares here.

(If you don't live in MO, but want to find a CSA near you, here is a great resource for finding one.)

Take care, and HURRAY FOR CSA'S!!!

Benjamin Serven, Foodie

Milk Board in Jefferson City (1 of 5)

2010-01-22T20:13:00.000-08:00

Raw Milk Rally: Recap

2010-01-21T10:33:00.000-08:00

Dear Foodies,

Here is a great article that covers the Milk Board Meeting in Jefferson City. Working on some more stuff. Hang in there!

Benjamin Serven, Foodie

Honey, I'm Home!

2010-01-21T06:49:00.000-08:00

Dear Foodies,

After a quick visit to Wisconsin, the land of cheese, Packer's fans, and Lake Michigan(?), I am finally home. Posting should be back to "normal" : )

Benjamin Serven, Foodie

I'm in WI

2010-01-18T15:08:00.000-08:00

Dear Foodies,

I am in Wisconsin. Therefore, I probably won't be posting till I get back...

Benjamin Serven, Foodie

Bringing Home the Bacon Gets Tougher in the Age of Terror

2010-01-13T18:14:00.000-08:00

Dear Foodies,

Here is a must read post, from the Wall Street Journal, about chefs smuggling donkey sausages, and other delicacies, into the USA. Check it out here! It's absolutely hilarious!

Benjamin

Fluoride...

2010-01-11T16:55:00.000-08:00

Dear Foodies,

OK. I'm doing something a little different tonight. This is a post by a friend of mine, Joseph. So here it goes.

Fluoride. You know, that harmless, helpful additive found in toothpaste and our water supply. We've been told it's an essential mineral that prevents cavities and helps maintain healthy teeth. Right? ....Right?

Wrong.

First of all, there are no recorded benefits of fluoride. In fact, there is far more conclusive evidence that it is indeed harmful. The fact is, fluoride is a cumulative toxic waste that is more toxic than lead! It has been banned in 13 countries like Germany, Sweden, Norway, Ireland, Italy, and Austria to name a few. It causes birth defects, cancer, osteoporosis, and it can actually cause your teeth to erode and discolor.

So, if fluoride is really a terrible, harmful toxic waste, why do we put it in our water and toothpaste? For decades we have bought the lie of fluoridation. This lie has not only weakened tens of millions of immune systems, but has lead to hundreds of thousands of deaths. Federal health agencies have known these facts for years, but they have been controlled by manufactures to keep it a secret. Manufactures of what, you ask?

In the 1920's, aluminum manufacturing was booming due to aluminum cans. Dealing with large amounts of toxic fluoride waste was a growing problem. Fluoride waste was very costly to safely dispose of. ALCOA, an aluminum company in Pittsburgh, decided they needed to find a way to cut some of their costs. At the time, a man by the name of Andrew W. Mellon was over the jurisdiction of the U.S Public Health Services. He was also a founder and major stock holder of ALCOA.

So, in 1931, a PHS dentist was dispatched to 300 small towns in Texas where wells contain organic, natural fluoride. His mission was to determine just how much fluoride people could tolerate without taking damage to their teeth. He found that people's teeth were often discolored and eroded, but he also reported that they apeared to have fewer cavities than average.

I think you can probably connect the dots. This group of people (and others) devised a plan for this apparently worthless product. They launched a propaganda campaign to sell fluoride to the masses in toothpaste (despite any real evidence that it is beneficial). Apparently, they weren't making enough money on their newly launched sales campaign of selling fluoride in insecticide and rat poison.

In 1945 the American Dental Association decided to pump water into the Grand Rapids to do an official 15 year comparison study to determine if there really were benefits from fluoridation. But six years later, 6 more American cities were given the go ahead to pump fluoride into their water. The so called "15 year" study was abandon after only six years and the results were inconclusive.

Thus, manufactures of aluminum turned this once costly drag on their companies into a huge money maker.

Also, note that there are 2 types of fluoride. Calcium fluoride is found naturally in plants and water. The fluoride being added to our toothpaste and water is not calcium fluoride, but sodium fluoride, hydrofluorosilcic acid, or silicofluorides (all three are toxic wastes).

Have you ever seen the warning label on a tube of toothpaste that says "keep away from children". If a child ingested an entire tube of toothpaste, the dose would likely be fatal.

The first occurrence of fluoridated drinking water was found in Germany's concentration camps. The Gestapo was worried about little children in the camps getting cavities...um- NO! They used sodium fluoride to sterilize people and force them into a calm submission.

I could go on about the negative effects that fluoride has on our bodies, but I think you get the picture. Fluoride has been in dripped in our American water supply for close to 50 years and our toothpaste just as long.

So what should you do? I recommend buying toothpaste and mouthwash that doesn't contain fluoride. (Try www.vitacost.com)

I'd also recommend finding a filter that will filter it out of your water (something we have yet to do, as it can be expensive to find filtering systems that do). In case you were wondering, Brita filters aren't much good, but they do make the water taste good!

Anyway, I hope I didn't scare anyone too badly. Awareness is good though, right? You can click here for the article, 50 Reasons to Oppose Fluoridation.

Until next time,
Joseph

Thanks Joseph for a great post!

Benjamin Serven, Foodie

Action Item: Rally in Jefferson City

2010-01-11T13:06:00.000-08:00

Dear Foodies,

Tomorrow, I will be traveling to Jefferson City, MO with my friends from Vesterbrook Farm, to attend a rally for the Bechard Family.

Why?

Read all about it here.

H1N1 Ingredients

2010-01-09T08:46:00.000-08:00

Click on the picture to see full size.

Glass Lock Dishes

2010-01-08T13:13:00.000-08:00

Dear Foodies,

The ever present problem with eating is leftovers. Of course they some times get left a little too long, as mentioned here : )

We found out about these nifty, glass storage containers, after both of my sisters registered for them on their wedding registry's. Why glass? Not only do they last longer, but plastic containers have been shown to leach BPA (Bisphenol A) into the food inside. Read the article* to find out why BPA is bad for you.

It has been found that some plastic containers are "safe" to store food in.

Polypropylene, designated "#5 PP"
High-density polyethylene, designated "#2HDPE"
Low-density polyethylene, designated "#4 LDPE"

So pay attention to the container you store your water or food in. If you can’t use glass, only use one of the above "safe" plastic containers.

Thanks for reading!

Benjamin Serven, Foodie

*Source

Art In My Coffee

2010-01-05T11:57:00.000-08:00

Check it out here.

Dear Foodies,

This picture is really cool.

But I am not a coffee drinker. Honestly, it doesn't taste very good to me. Now I am glad that I never got to the point of having it on a regular basis.

This is why.

Deep In Our Refrigerator-A Poem

2010-01-02T07:28:00.000-08:00

Deep in our refrigerator,

there's a special place

for food that's been around awhile . . .

we keep it, just in case.

“It's probably too old to eat,”

my mother likes to say.

“But I don't think it's old enough

for me to throw away.”

It stays there for a month or more

to ripen in the cold,

and soon we notice fuzzy clumps

of multicolored mold.

The clumps are larger every day,

we notice this as well,

but mostly what we notice

is a certain special smell.

When finally it all becomes

a nasty mass of slime,

my mother takes it out, and says,

“Apparently, it's time.”

She dumps it in the garbage can,

though not without regret,

then fills the space with other food

that's not so ancient yet.

Source

HAPPY NEW YEAR!!!!!!

2010-01-01T00:00:00.000-08:00

Cheese?

2009-12-30T13:26:00.000-08:00

Dear Foodies,

Today I have a question for you.

Do any of you have a recipe for cheese? I'd like to make some soft cheese, and I don't have a recipe yet. I'll be looking around on the internet as well, but I want some input from you all.

Thanks!

Benjamin Serven, Foodie

Fast Food Nation

2009-12-30T06:12:00.000-08:00

Dear Foodies,

Here is a quote from an article I came across this morning.

The American flavor industry now has annual

revenues of about $1.4bn. Approximately

10,000 new processed food products are

introduced every year in the US. Almost all of

them require flavor additives.

I would encourage you to go check out this article, which is made up of excerpts from the book entitled "Fast Food Nation" by Eric Schlosser.

P.S. You can buy the book here.

4 Year Old Cheeseburger

2009-12-29T18:47:00.000-08:00

Kudos to Emily Elizabeth for telling me about this one.

7 Foods to Avoid

2009-12-29T08:48:00.000-08:00

Dear Foodies,

Did you know this?

Christmas Presents!

2009-12-26T13:28:00.000-08:00

Dear Foodies,

My Mom got me this cool new knife called a Santoku. Hopefully you can see difference in the blade style from your traditional knife. It has small hollows in the lower part of the knife which is why it is so special.

You know when you are cutting cheese off a block how it can be really hard to shove the blade down through the cheese? These little hollows eliminate that problem. The hollows hold air while you slice, which makes a smother, faster cut. It also came pretty sharp, and I am sure that helped a little. : )

Another thing about this knife is that the cutting part of the blade is not completely straight. So, when you are cutting say celery or carrots, for a salad, you can get a sort of rocking motion that just sort of feeds right across the veggies.

Overall, I would highly recommend this knife to anyone who doesn't plan on cutting off their fingers. (I sliced mine a bit. Ouch.)

Thanks Mom for a great present!

Your Foodie.

Benjamin Serven, Foodie

Unification of Cutlery

2009-12-24T17:53:00.000-08:00

MERRY CHRISTMAS!!!

2009-12-24T11:07:00.000-08:00

Movie Review: Ratatouille

2009-12-23T08:48:00.001-08:00

Dear Foodies,

I just watched this movie (agian : ), and I thought it would be fun to write a review. So here it goes.

Ratatouille

This film is hilarious. That's the only way to describe it.

How was that for a review?

BJS,F

Dinner: French Onion Soup

2009-12-22T21:24:00.000-08:00

this is someone else's soup, but it looks like mine...

Dear Foodies,

This is a recipe I made the other night for dinner. Very simple, and very tasty. It's really more of an entree or side, more than a main dish. For our meal, we had the French Onion Soup, with a salad containing, romaine hearts, celery, carrots, artichoke hears, sausage, walnuts, and ricotta cheese. And some steamed green beans. With out further ado...

French Onion Soup

(A recipe from my Mom)

4 large onions

1/4 cup butter

1 tablespoon flour (whole wheat)

1/2 Tabasco Sauce

6 cups beef stock or water bullion mix

3/4 cup shredded swiss cheese

French bread

Cook onions in butter until transparent. Add flour, mix well. Put in crock-pot. Add stock and tabasco sauce. Cook 8-10 hours on low or 4-5 hours on high.

Toast cheese on bread, float in soup OR ladle soup into oven proof bowls, float bread on soup, cover with grated cheese, immediately place in oven and broil cheese on soup so it melts over sides of bowl. Serve immediately.

(Notes: I made my soup on the stove top, and it only took maybe an hour and a half? Also, I toasted the bread with the cheese and placed it in the bowl just before it was served. I would think that if you did it the other way the bread would be rather soggy. But of course your preference takes precedence : )

Benjamin Serven, Foodie

P.S. I have a picture of my soup on the camera, but it's time for bed. You gotta take what you can get...

Have you ever heard of a Spife?

2009-12-22T19:19:00.000-08:00

How about a Knork, Sporf, or Splayd?

Test Tube Meat: Will it be a Reality?

2009-12-21T10:30:00.000-08:00

Dear Foodies,

Recently I came across an article some articles on "Test Tube Meat". Frankly, even the idea makes me sick. (How many hot dogs have you eaten?) I'm going to give you some links, some quotes, and maybe a few thoughts from myself at the end.

Scientist Flesh Out Plans to Grow (and Sell) Test Tube Meat
Slide Show of Test Tube Meat
Test Tube Meat-from the BEEF Magazine

This quote is from www.BEEFmagazine.com

Will consumers accept it?
People already love hot dogs, sausages and other processed meats made from stray protein of indeterminate origin, Matheny says. And many consumers prefer not to consider the origin of their meat. Many would be quite happy to learn their chicken grew on a styrofoam tray, wrapped in cellophane.

“Consumers don't really have a sense of how meat is produced,” Matheny says. “They see the end product, which often bears no resemblance to the animal. What they care about is how the product tastes and whether it's affordable. When people ask me if consumers will accept this kind of meat, I think, ‘yes, look at what they already accept.’”

If in vitro meat production ever becomes reality, Matheny says it will offer economic incentives to most everyone in the meat-production chain, except those currently growing animals.

That is one of the most disturbing statements I have heard in a very long time. You notice that little section that says, "Consumers don't really have a sense of how meat is produced...They see the end product, which often bears no resemblance to the animal. What they care about is how the product tastes and whether it's affordable." This is such a selfish view. They only care about how it tastes and how much it costs. Never a thought about the long term effect on their body, and then on the generations after them.

It all comes down to your worldview. Do you see yourself as a sinner saved by grace, in a world that GOD created, where we are to live as He would have us (that is, to glorify Him), raising your children to do the same, or a random collection of molecules that just "happened" to come together in the perfect way to be a living, breathing, thinking, human?

If you take the first view, everything that you do should be put through the grid of Scripture. Everything.

If you take the second view, you are autonomous. You can do what ever you want, because you are living for yourself and for the moment.

You have to put it in perspective.

Even in 1934...

Leave me your thoughts on the issue. I don't know about you, but this idea just makes me mad.

Benjamin Serven, Foodie

P.S. Make sure to follow the links at the top of the post, and read the articles there.

Open Face Tuna

2009-12-16T14:06:00.000-08:00

This is actually the first ever time I have made an open face sandwich. What kind of open face do you like?