Health: Taming obesity requires food industry regulation

Posted on July 10, 2012 by Bob Berwyn

Researcher says industry distorts science, blocks public health policy

A Yale professor says the food industry needs to be regulated to curb a national obesity epidemic.

By Summit Voice

SUMMIT COUNTY — Tackling the obesity epidemic with exhortations to get outside is all fine and good, but really only addresses the symptoms, and not the root of the problem. It is, after all, possible to stay slim without becoming an exercise fanatic.

But out of political and economic expediency, most of us prefer to turn a blind eye toward the fundamental issue, namely that our country’s diet, to put it bluntly, sucks.

But as mega-corporations gain more power by the day, it’s probably easiest to pretend that McDonald’s is doing something positive by putting fruit salad on the menu and calling it consumer “choice,” or for Frito-Lay to sell reduced-fat potato chips as a healthier option. (more…)

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Colorado: BBQ Challenge returns to Frisco June 14-16

Posted on June 15, 2012 by Bob Berwyn

Main Street is cookin’

These guys don’t just cook — they ROCK!

By Bob Berwyn

SUMMIT COUNTY — Who’s got the best BBQ in the Rockies? We’ll soon find out, as about 60 teams from around the country compete in the 2012 Frisco BBQ Challenge, which has become one of the premier BBQ cook-offs in the country. And along with the ribs, sausages and chicken, enjoy a 5K run, pig races, live music and even a tour of the Breckenridge Distillery in the company of the winning team.

After Friday’s kickoff concert by the Motet, live music continues through the BBQ challenge weekend with  Fishbone, Sons of Bill, CJ Chenier & The Red Hot Louisiana Band.

BBQ sales open to the public at 11 a.m. Saturday (June 15), with chef demonstrations in the evening and live music from 3:30 p.m. to 8 p.m. Bring the kids Sunday for the pig races and more concerts. Check out the full BBQ Challenge calendar online at the Town of Frisco website. (more…)

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Health: Curry ingredient found to boost immune system

Posted on June 1, 2012 by Bob Berwyn

Indian curry dishes. Image via Wikipedia and the Creative Commons.

Discovery seen as pathway for new medical treatments

By Summit Voice

SUMMIT COUNTY — Along with being the perfect foil for a frosty Singha beer, eating spicy Thai or Indian curry might just boost your immune system.

Scientists at Oregon State University have discovered that curcumin, a compound found in the cooking spice turmeric, can cause a modest but measurable increase in levels of a protein that’s known to be important in the “innate” immune system, helping to prevent infection in humans and other animals.

This cathelicidin antimicrobial peptide, or CAMP, is part of what helps our immune system fight off various bacteria, viruses or fungi, even if  they hadn’t been encountered before. (more…)

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Health: Polis seeks to end the school-lunch pizza loophole

Posted on May 12, 2012 by Bob Berwyn

Pizza pie! PHOTO BY BOB BERWYN.

Bill to be introduced next week

By Summit Voice

SUMMIT COUNTY — There’s nothing wrong with a good slice of pizza every now and then, but nutrition advocates draw the line at defining the popular Italian food as a vegetable. But that’s exactly what Congress did last November, when they carved a set of far-reaching loopholes into a new set of nutritional standards for school lunches.

Of course nobody actually believes pizza should be classified as a vegetable, and there was a lot winking and nudging going on last year, as food industry lobbyists cozied up with their Congressional counterparts to pass the exemptions.

Deep-pocketed companies like ConAgra Foods, Inc, and Schwan Food Co,  as well as French fry makers McCain Foods Ltd and J.R. Simplot Co all cashed in their political chips to weaken government proposals for voluntary food marketing guidelines to children. (more…)

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Food: Organizing your spice rack

Posted on March 1, 2012 by Bob Berwyn

The Mobile Chef trains his inner youngster

Get organized, and stop wasting time searching for the right spice.

By Tom Castrigno

I first began cooking as a youngster, around age 10 or 11. At that point, I either made it up as I went along, or referred to package instructions. Like most kids, the idea of following directions seemed like a hassle to me. Most of my instruction came from simply watching in the kitchen. I don’t think I ever saw my grandmother use a cookbook.

As I began forays into ethnic cuisines, I quickly realized the value of following recipes. For starters, having a system to quickly produce a dish is a big benefit. Getting the dish taste the same each time is also important when you have a craving. Following a recipe is a lot easier when the kitchen is organized in way that makes sense to you. What matters is being able to locate items such as cooking equipment and spices quickly and easily.

The French cooking term “mise en place” means “all in place.” It refers to having all ingredients for a dish fully assembled before beginning to cook. This means vegetables chopped, meats cleaned and cut, and spices measured.  The first few times I prepare a new dish, I practice mise en place. After I am familiar with it and know where I can take shortcuts, streamlining the task becomes possible. (more…)

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Food: Simple cooking hits the spot on a ski road trip

Posted on February 24, 2012 by Bob Berwyn

Caviar, anyone? PHOTO BY TOM CASTRIGNO.

You don’t need fancy gear to prepare a tasty and healthy meal

By Tom Castrigno

It may seem strange to go on a ski getaway when you already live in a ski town. Nonetheless, our friend in Jackson, Wyoming encouraged us to pay him a visit. We visited Teton and Yellowstone National Parks during the summer to experience the wide variety of natural wonders in the area. Now it was time to see the place as it slept beneath a fluffy white mantel of snow.

We skinned, hiked and skied off of Teton Pass and in Grand Teton National Park for five days. Each day brought a different outdoor experience. At the end of the day, we returned to our friend’s studio apartment to dry out our gear, look at our route on a topo map and make something to eat —not much different from being on a hut trip. (more…)

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Food: Europe and U.S. reach organic trade deal

Posted on February 16, 2012 by Bob Berwyn

U.S. organic products can now be more easily sold in the European Union. PHOTO COURTESY USDA.

Agreement could boost $50 billion organic industry with increased trade in both regions

By Summit Voice

SUMMIT COUNTY — In a huge move for organic producers and consumers, the U.S. and the European Union said this week that organic products certified in Europe or in the United States may be sold as organic in either region.

The formal agreement was signed Feb. 15 in Nuremberg, Germany. The partnership was touted as establishing a strong foundation from which to promote organic agriculture and benefiting the growing organic industry to support jobs and businesses on a global scale. (more…)

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Food: Craving the beach — and some fresh fish

Posted on February 10, 2012 by Bob Berwyn

Craving a beach vibe? Try baking or grilling a nice piece of fish as part of a healthy meal.

The Mobile Chef finds inspiration in Belize

By Tom Castrigno

One of the reasons I love going to the beach so much is the chance to eat really fresh fish. Traveling in Belize, we ate fish every day during the first part of our trip. We stayed in Placencia, a small fishing village on a peninsula toward the south end of the country. The town is noted for its 500-yard long sidewalk the villagers built to cart the daily catch from the marina back home.

After landing in Belmopan, we took a 30 minute flight to Placencia in an eight-passenger plane. It was a real treat to get an aerial view of the coast line and the interior of the country.

Once we arrived, we went through the usual ritual of choosing a place to stay. Comparison shopping can be difficult when carrying a large backpack in the tropical heat. After looking at three different places, we settled on a brightly colored cabana on the beach. The owner was hanging sheets on the line as we walked up. This was a good sign of cleanliness, in our opinion.

Most of the food available in Belize is fried. I am not sure exactly why this is. Nonetheless, it is tasty for the first few days until cravings for something cooked differently begin. At home, I generally either cook fish on the grill or by baking it in the oven. (more…)

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Summit County: Whole Foods in Frisco?

Posted on February 2, 2012 by Bob Berwyn

Whole Foods in Frisco? It could happen.

SUMMIT COUNTY —City Market and Safeway may soon get some serious competition, as Whole Foods may be looking at opening a store in Frisco.

The deal has been in the works for a while, with local developer David O’Neil playing a key role in the process.

Whole Foods fans are also trying to rally support on this Facebook page.

Residents will have a chance to offer input on the concept at a series of open house meetings set for Feb. 7 at town hall: A 7:30 a.m. coffee session, again between 12 p.m. and 1:30 p.m. and finally at 5:30 p.m. (more…)

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Food: Thai cuisine is a feast for all the senses

Posted on February 2, 2012 by Bob Berwyn

Spice up your Valentine’s Day dinner with a cauliflower roasted chili combo

Cauliflower with roasted chili paste makes for a pleasing combination of flavors and texture. PHOTO BY TOM CASTRIGNO.

By Tom Castrigno

Thai cuisine never ceases to amaze me. The variety of textures, shapes, and colors is a feast for  all the senses. With Valentine’s Day approaching, I can’t think of a better style of cooking to share with someone you care about. One of the fastest ways to a person’s heart is definitely through their stomach.

This recipe originally called for tofu, which my wife, Kathy, is not fond of at all. Tofu is one texture she cannot appreciate, so I set out to find a substitute. Something that mirrored the color and appearance of the original ingredient was needed. Of all things, humble cauliflower rose to the occasion.

The main Thai ingredient in this dish is roasted chili paste. It is spicy of course, and also has a deep and complex flavor. Cauliflower, with its mild flavor, is a perfect complement. In this case, opposites definitely attract. The bumpy surface gives the overall dish a great visual appeal. A splash of fish sauce, known as nam pla, gives the dish a distinctively Thai flavor. (more…)

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