What's New in Natural Foods

November 2008

Hello Everyone

This is some kind of November! A historic - and very important - election is around the corner. And we have a national economy in the throes of crisis. It's enough to work us into a stress frenzy. To alleviate that state, I'd like to share an encouraging - if a somewhat idealistic - viewpoint by esteemed food author Michael Pollen whose New York Times article, summarized below, champions a new food system. Also, read about three food habits that will help keep stress at bay. Furthermore, nutritious meals will ward off those pesky cold and flu bugs that are soon to invade-I've highlighted a tempting few below. Finally, as we move toward the gift-giving season, I have a stress-free suggestion for those on your list who need a little assist in the healthy food department. So breathe deeply, eat well and be healthy.

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VOTE! (How does Farmer-in-Chief sound?)

Michael Pollan, food journalist extraordinaire, wrote a brilliant article for the October 12 New York Times Magazine (The Food Issue). He wrote about our country's food systems in the form of a letter addressed to the next President. He discusses environmental, security and health issues around food that we all (including our elected officials) need to be aware of now and in the future.

Pollen explains how the era of cheap food is coming to an end because of its dependence on cheap fossil fuels, and points out how ludicrous the current system is: "The 20th century industrialization of agriculture has -- transformed a system that in 1940 produced 2.3 calories of food energy for every calorie of fossil-fuel energy it used into one that now takes 10 calories of fossil-fuel energy to produce a single calorie of modern supermarket food." One of the benefits of reforming the food system is that it will automatically fight climate change and create millions of new "green jobs" as a new generation of farmers take to the land.

The commercial food industry takes a hit in the article, which points out that "Four of the top 10 killers in America today are chronic diseases linked to diet: heart disease, stroke, Type 2 diabetes and cancer," and shows how Americans pay for "cheap" food with increased health care costs. Pollan says: "A public-health crisis of this magnitude calls for a blunt public-health message, even at the expense of offending the food industry." Wow! He even calls for nothing less than a new governmental definition of "food;" one that wouldn't qualify "junk" calories for being part of federal assistance programs, including school lunches.

This is a powerful message, and a new president can be influential because "how America's next first household organizes its eating will set the national tone." Pollan hopes we elect a President that is wise enough to choose a White House chef that is "committed to cooking simply from fresh local ingredients" who knows that "good food needn't be fussy or complicated but does depend on good farming."

Those of us in the natural foods movement couldn't agree more. As an educator and practitioner in the field, it's encouraging to see these ideas gain momentum in prestigious mainstream media.

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Nourishing November Meals

Looking for balanced meals to keep your family's blood sugar levels stable and their taste buds happy? Subscribe to Dinner with Jennette and see how easy it can be! Enjoy classic Fall foods in delicious dishes such as "Chestnut Beef Stew," "Maple Pecan Pork Tenderloin with Apples" and "Spaghetti Squash Lo-Mein."

And look no further for Holiday meal ideas. Several of this month's Dinner with Jennette recipes can also be used at the Thanksgiving table: "Collard Greens with Asiago Cheese Sauce," "Squash Corn Muffins" and "Smoky Jerusalem Artichoke Bisque." This bisque is to die for - it's flavored with bacon -- yum! And after Thanksgiving, look to Dinner with Jennette for creative ways to use leftovers, like "Turkey Tortilla Soup" and "Mixed Greens with Turkey and Cranberry Dressing."

Take some of the stress out of meal planning: Dinner with Jennette makes eating well easy.

As always, I'd love to hear from you. And please use the forwarding option to send this newsletter to anyone who might be interested in healthful food. Thank you.

Best, Jennette