According to CSPI, FDA can stop dairy farms with drug residue violations from selling cattle for meat but the agency usually doesn’t stop the farm from selling its milk.
“Consumers have a right to know what’s in their milk, and if there are dangerous drugs in it, they need to know what FDA is doing about that,” said CSPI senior food safety attorney David Plunkett.
originally published Oct. 11, 2009
Roasted sweet corn with poblano peppers, onions, seared scallops and smoked bacon..
Roasted Corn Chowder with Scallops and Bacon
(informed by a recipe by Rick Bayless)
3 cups fresh corn kernels, divided
1/2 small white onion
1/2 large poblano chile
1 red Fresno chile
1 clove garlic
1 cup fresh whole milk
1 cup fresh cream
6 oz dry sea scallops
4 oz smoked bacon, diced
1 teaspoon cultured butter
1/4 teaspoon smoked chili powder
1/2 teaspoon paprika
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground pepper
Roast the poblano, Fresno, onion, garlic and 1/2 of the corn in a 450 degree oven until the peppers are blackened. Place the peppers in a paper bag or under an inverted bowl to steam a bit- the skins will peel right off.
Pulse the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat. Stirring frequently, allow to simmer until reduced by 1/4.
Chop the roasted peppers, onion and garlic and add to the pan. Stir to combine.
Meanwhile, sauté diced bacon over medium-high heat until well browned. Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro. Add the scallops and sear until golden brown on both sides. Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.
Sprouted wheat and wild yeast sourdough bread, pastured eggs, fresh milk, spinach, onions, garlic, sweet peppers and aged cheeses..
Savory Bread and Cheese Pudding
A riff on a recipe by the Moosewood Collective
1 cup fresh whole milk
3 pastured eggs
2-3 pieces stale sprouted wheat bread
2-3 pieces stale wild yeast sourdough bread
1 cup fresh spinach, chopped
1/2 small yellow onion, chopped
2 sweet peppers, thinly sliced
2 cloves garlic, minced
1 1/2 cups grated aged white cheddar cheese
1/2 cup grated Grana Padano cheese
1 1/2 teaspoons coarse-grain mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
butter
Whip milk into eggs, stir in mustard and season with cayenne, sea salt and black pepper. Set aside.
Tear bread into 1-inch cubes and place into a bowl. Sauté onions, peppers and garlic in butter over high heat until slightly browned, about 2 minutes. Scrape into bowl with bread.
Cook spinach until wilted, about 1 minute. Squeeze out excess moisture, then add spinach to the bowl with the bread and onions. Add grated cheeses and toss all by hand to combine.
Transfer bread mixture to a buttered skillet and pour milk mixture over the top, pressing down with a spoon to coat the bread. Top with sliced Roma tomatoes, then cover and bake in a 350 degree oven for 20 minutes, then uncover and cook until golden brown, about 15 minutes more.
Allow to cool 5 minutes before serving.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Tonight’s challenge was to make something nourishing, tasty and inexpensive using mostly SOLE foods (sustainable, organic, local and ethical).
These chili cheese grits, made from local grass-fed beef and stone-ground yellow grits succeed on all points, I think..
Chili Cheese Grits
For the Grits
1/2 cup organic, coarse yellow grits
2 cups fresh whole milk
1/4 teaspoon organic turmeric (optional)
1/4 teaspoon organic annatto powder (optional)
1 small jalapeño, finely diced
1 tablespoon pastured butter
1 cup raw cheddar cheese, grated
1 tablespoon chopped cilantro
sea salt and freshly-ground pepper
filtered water
Slowly bring the milk to a slow boil over medium heat. Add grits in a slow, steady stream while whisking vigorously.
Add jalapeño (and turmeric & annatto if using), reduce heat and simmer, stirring often, until grits are cooked through, about 15 minutes.
Stir in butter, cheese and cilantro. Thin with water if necessary and season to taste with salt and pepper.
For the Chile
1/2 pound 80% lean ground beef
1 tablespoon beef tallow
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 small dried New Mexico or Ancho chile, stemmed, seeded and chopped
1/2 small white onion, diced
1 plum tomato, diced
1 tablespoon chile paste
1/4 cup filtered water
sea salt and freshly-ground pepper
Toast cumin seeds in tallow. Add ground beef, dried chiles and onions and cook until browned.
Add tomatoes, oregano, chili paste and water and simmer 10 minutes. Adjust seasoning with salt and pepper if necessary.
To serve, spoon chili into a bowl. Make a well in the center, spoon in the grits and serve piping hot.
This post is part of The Nourishing Gourmet’s Pennywise Platter
(you might also like this recipe for Maya Nut Cake)
With sprouted spelt flour, roasted Maya nut, mashed bananas, fresh milk, pastured butter and eggs, this moist, delicious bread looks, smells and tastes like chocolate and coffee although it contains neither.
Extremely high in Fiber, Calcium, Potassium, Folate, Iron, Zinc, Protein and Vitamins A, E, C and B, it is also high-fiber, low-gluten and easy to digest.
Try it with a little sweet, cultured butter, raw honey or Crème fraîche..
Mayan Banana Bread
For one loaf
6 oz. (by weight) sprouted spelt flour
2 oz. (by weight) organic, roasted Maya nut powder
1 teaspoon sea salt
3 oz. rapadura or other non-refined sweetener
1/2 teaspoon cinnamon
2 teaspoons baking powder
6 oz. fresh whole milk
2 medium bananas, mashed
2 large pastured eggs
4 oz. pastured butter, melted
Combine the wet ingredients (whisked) and the dry ingredients separately, then fold the two together until just combined.
Pour batter into a buttered loaf pan, sprinkle with crushed Maya nuts (raw, soaked and dried) and bake on the middle rack of a 350 degree oven until a thin knife blade inserted in the middle comes out clean, about 40-45 minutes.
Allow to cool on a rack at least 25 minutes before slicing.
Learn more about the benefits of Maya nut
“Quinoa (pronounced ‘keen-wah’) is an ancient whole grain that has been cultivated in the Andes Mountains of South America for more than 5,000 years. Locally referred to as ‘chisaya mama’ or the ‘mother grain’, it kept the Incan armies strong and robust…”
Black Quinoa and Mango Pudding
1/2 cup black quinoa
6 oz fresh whole milk
2 oz fresh cream
2 pastured eggs
1/2 ripe mango, diced
1 modest pinch sea salt
1 1/2 teaspoons non-refined sugar or raw honey
1 2-inch section vanilla bean, split and scraped
Rinse quinoa under filtered cold water to remove any debris.
Bring 6 oz fresh whole milk to a low boil.
Add vanilla bean and stir in quinoa and sugar, if using.
Reduce heat to low, cover and simmer until almost all the milk has been absorbed, maybe 20 minutes. Remove from heat.
Whisk 2 eggs into 2 oz of cream, then slowly whisk the liquid into the quinoa.
Add the diced mango and return the quinoa to the burner over low heat and stir continuously until thickened, about 5 minutes.
Quinoa pudding may be served warm or cold, as you prefer.
Edible Aria has been reviewed by Meatless Monday
Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..
Summer Squash Quiche with Black Grapes and Beemster Garlic Cheese
For the pie dough (adapted from Michael Ruhlman)
6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt
Combine the flour and butter in a mixing bowl and rub the butter into small beads. Add the ice water and salt and mix gently until just combined. Refrigerate 15 minutes until ready to roll out. Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin. Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes. Set aside to cool.
For the filling
Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.
Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.
To assemble
Spread the drained vegetables evenly on the bottom of the crust. Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle. Don’t overcook.
Allow to cool, then refrigerate overnight. Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.
Eli Lilly wants you to get less information from your food label—and Ohio is defending that view in court!
Some dairy farmers choose to use an artificial growth hormone (recombinant bovine growth hormone or rbGH), produced and sold by Eli Lilly, to make cows produce more milk.
Unfortunately, rBGH has numerous harmful side effects for cows, and has been linked to a wide range of health problems for consumers.
But many retailers, as well as all organic dairies, sell milk products from cows that are not injected with synthetic growth hormones. They tell you that on the label, so you can choose the “no artificial growth hormones” or “rbGH-free” if you prefer it.
Last year, Ohio issued a rule that will make this distinction more difficult for Ohio shoppers to find, and the state is defending the rule in an expensive court proceeding..
Subject: Fax Gov. Strickland: Stop Muzzling Ohio’s Organic Dairy Farmers
Dear Friend,
Ever since last year, Ohio dairy producers have been threatened by an onerous “emergency” regulation that muzzles their ability to communicate with their customers.
Specifically, the milk labeling rule, issued in May 2008, prohibits dairies from labeling their milk as “rbGH-free” and adds other unnecessary bureaucratic requirements that are getting in the way of dairy companies that want to tell you that their milk is produced without synthetic growth hormones.
Fortunately, Governor Strickland has the power to rescind this order unilaterally — and end the costly litigation brought by organic farmers challenging this unconstitutional infringement on their free speech rights.
I just sent Governor Strickland a fax asking him to act within his authority and immediately rescind his executive order. Please have a look and take action.
http://act.credoaction.com/campaign/ohio_milk/?r_by=-2078349-G2A5xBx&rc=paste
What is rBST or rBGH?
Bovine somatotropin (BST) is a protein hormone naturally produced in the pituitary glands of cattle. Monsanto developed a recombinant version, rBST, by using a genetically engineered E. coli bacteria. Sold under the brand name “Posilac,” it is injected into cows to boost milk output in the short term. This practice is coming under increasing scrutiny. rBST is also known as rBGH (recombinant Bovine Growth Hormone).
How does rBST affect the animals that receive this drug?
Posilac packaging lists many possible side effects of the drug, including reduced pregnancy rates, visibly abnormal milk, hoof disorders and a need for more drug treatments for health problems. Cows treated with rBST face a nearly 25% increase in the risk of clinical mastitis, a 40% reduction in fertility, and 55% increase risk of lameness. (The Canadian Journal of Veterinary Research, 2003)
Why is increased chance of infections like mastitis a problem?
In addition to the needless suffering of the animal, increased incidence of infections could lead to increased use of antibiotics and an increased risk of antimicrobial residues in milk and to antibiotic resistant bacteria. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, p.16, and available from The European Commission—Food Safety.)
The United States Centers for Disease Control and Prevention recommend that “Decreasing unnecessary or inappropriate antibiotic use, in humans and animals, will decrease the resistance pressure on the treated organisms. Ongoing efforts. . .are needed. . .so that the efficacy of antibiotics is preserved as long as possible.”
Is rBST allowed for use in other countries?
The product is already prohibited in Canada, Japan, Australia, New Zealand, and in the 27 countries of the European Union.
How does rBST affect milk production?
rBST is known to increase the levels of insulin-like growth factor 1 (IGF-1) in cows, which can lead to increased IGF-1 in milk. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, and available from The European Commission—Food Safety.)
What are the concerns about IGF-1 in milk?
Many studies have noted some links associated between IGF-1 levels and increased risk of cancer, especially breast and prostate cancer. (Holmes, Pollak, et. al. “Dietary Correlates of Plasma Insulin-like Growth Factor I and Insulin-like Growth Factor Binding Protein 3 Concentrations” Cancer Epidemiology, Biomarkers, and Prevention, Sept. 2002, p. 852-861; Chan, Stampfer, et. al.“Plasma Insulin-like Growth Factor-I and Prostate Cancer Risk: A Prospective Study,” Science, January, 1998, p 563-566; Yu, Jin, et. al, Insulin-like Growth Factors and Breast Cancer Risk in Chinese Women, Cancer Epidemiology, Biomarkers, and Prevention, August 2002, p. 705-712.)
What other potential problems have come up?
Studies of animals exposed to rBST raise concerns about potential changes in milk protein that could lead to allergies. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, p. 17, and available from The European Commission—Food Safety.)
What do milk and milk product labels need to say about not using rBST?
Labels must be truthful and not misleading. To avoid misleading consumers, Food and Drug Administration (FDA) guidance from February 1994 suggests a label statement such as: “from cows not treated with rbST” or other truthful description.
As recently as August 2007, the Federal Trade Commission (FTC) and FDA rejected a request for new restrictions on rBST marketing claims at the federal level. The FTC stated “food companies may inform consumers in advertising, as in labeling, that they do not use rBST.”
How does this issue compare with other types of truthful labeling statements?
Even if there is not currently any laboratory test that can distinguish between milk produced with rBST, and milk produced without rBST, other food labels regularly include truthful statements that are not verified by laboratories. Examples include: state or country of origin, type of water, such as spring or well, specific names of wines, such as Riesling, that must have at least 90% Riesling grapes, and statements about the age of products such as cheese or whiskey. It’s not right to single out dairy as requiring a lab test for truthful statements about production practices.
You can find more information at the Oregon Physicians for Social Responsibility – Campaign for Safe Food.
Home made sausage, purple basil, Italian cheeses, Roma tomatoes, baby fennel, whole milk, stale bread, brown eggs.
Trim, split, core and chop the fennel bulb.
Saute the sausage with garlic, onions and fennel. I’ve added smoked paprika and red chili flakes for color and kick.
When the sausage is done, turn off the heat and set aside.
Prepare the quiche-like filling by mixing milk, eggs, salt & pepper and dried herbs.
Line a buttered dish with rounds of stale bread.
Add the cooked sausage.
Add the tomatoes and chopped fennel feathers.
Add the cheese.
Some more bread.
Milk/egg mixture and dried basil.
More cheese and fennel. Decorate with the tomato ends if desired.
Bake at 350 degrees until eggs are set and top is crisp and brown.
Let rest 10 minutes before serving.
High quality, wild pink salmon, whole milk, butter, french roll, lemon, salt & pepper, asiago cheese, celery, roasted red peppers, pasta, fresh dill and white wine.
Cook pasta according to package instructions, leaving slightly under done. Rinse, drain and set aside. Simmer milk well seasoned with salt, pepper and white wine until reduced to the consistency of cream. Add dill and remove from heat.
Drain and flake the salmon and add the vegetables, lemon zest with a little juice, 2/3 of the bread crumbs and cheese and fold in the white sauce.
Turn mixture into a buttered casserole, top with the remaining bread crumbs, cheese and a little smoked paprika and bake at 350 until the sides are bubbly and the topping is nicely browned, about 30 minutes. Allow to stand 5 minutes before serving.
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