Recipe of the Month: Buttered Cabbage

Saturated fats like butter, and their role in health, are in the news lately, as evidenced in a recent TIME magazine article entitled Ending The War On Fat.

This quick and easy recipe is courtesy of and was supplied by Darina Allen, who is considered the “Julia Child of Ireland.” She is on a mission to teach everyday home cooks the kind of cooking skills early Irish immigrants would have practiced. Continue reading

From the Vitamin Department: Neurodegenerative Disease & Disorders

As the population continues to age, neurodegenerative diseases and disorders have grown as a cause of both disability and death. The authors of “Supplemental Substances Derived from Foods as Adjunctive Therapeutic Agents for Treatment of Neurodegenerative Diseases and Disorders,” published in the July 2014 issue of Advances in Nutrition, have analyzed the most recent research findings on dietary and nutritional supplements that have demonstrated encouraging preventive or therapeutic effects on chronic neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease. Moreover, these authors assessed the results of studies examining the effects of supplements on neurodegeneration resulting from acute events such as traumatic brain injury.
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Baker Food Co-op – A Service to the Community

A Cooperative is a business owned and run by and for its members who cooperate to make it a success. Baker Food Co-op has prospered for more than three decades as a cooperative venture. It continues to prosper because members want to ensure that high quality food and products are available at reasonable prices. It continues to serve people in Baker City and the surrounding communities.
Baker Food Co-op is unique by providing members the opportunity to work for up to a 30% discount on all purchases!!! Most other Co-ops have a cadre of hired staff and provide minimal discount to members.
Whether you are a working member or a non-working member, your involvement is important. Please make an effort to learn more about your Co-op by attending Board of Directors’ meetings and Member Owner Meetings. Consider how YOU can be involved so the Co-op can continue to be a vibrant part of our community.

— Susie Busch

Does Your Food Come From a Farm OR Laboratory?

(The following comes from a Fox article on August 12, 2012.

Even if you try to eat healthy, it can be an uphill battle. Many of the items on supermarket shelves are chock-full of additives, preservatives, flavorings, colorings, fillers and artificial adulterants.  Does this matter? Yes and more than you know.

It turns out that what you eat is the single most potent weapon you have in the battle against disease.  With obesity rates and chronic illness in America higher than ever, and with health care now exceeding 20% of US GDP, the struggle for real, healthy food is not only important.  It’s crucial.

Conscious that consumers care more and more about the health impacts of what they eat, many companies are trying to respond.  But sometimes, their response is more about deceptive marketing than about your health.

Part of their strategy includes making misleading claims on packages. Since many of these claims aren’t regulated by the Food and Drug Administration, intentionally misleading customers is perfectly legal, and it’s happening throughout supermarket aisles near you. Arming yourself with information is the best way to protect your family from deceptive food claims.

Here’s a look at the top three fake food scams:

1) “Blueberry” Products:  Blueberries have been getting some great press recently because they’re packed with antioxidants, vitamins and fiber.  But many “blueberry” products on the market today contain no blueberries at all.  Kellogg’s “Blueberry Muffin” Frosted Mini Wheats cereal, for example, contains sugar, artificial dyes and genetically engineered soybean oil, but not a single blueberry. The same is true for many other foods being eaten by millions of Americans every day. Blueberry muffins, bagels and pastries by Kellogg’s, Betty Crocker and General Mills all show blueberries on the box. But they contain no fruit.  Zilch.

2) “Made With Whole Grains”: The bran and germ contain most of a grain’s fiber, vitamins and minerals. White flour (which is generally called
“enriched flour”  or “wheat flour”) has been stripped of these vital sources of nutrients. Knowing this, about 2/3 of Americans prefer to buy breads and cereals made with whole grains. Why, then, are less than 11% of the grains consumed in the US actually whole?

If you’re like most Americans, you might be getting tricked.

Products that advertise themselves as “100% whole wheat” are legally required to be just that. But there is currently no definition on the percentage of “whole wheat” required to advertise a product as “made with whole wheat.” In many cases, manufacturers will incorporate a small amount of whole wheat, and then add caramel color to white flour-filled products, knowing consumers will fall for the dark look and the “made with whole wheat” claim.

3) “All Natural”:  Just like “whole grain” or “whole wheat”, the FDA fails to define what “all natural” actually means. In fact, the agency lets anything be called “natural” so long as it doesn’t contain artificial flavors or synthetic substances. Currently, foods that are called “natural” on supermarket shelves include such health-lovers’ delights as high fructose corn syrup, or beef that’s been raised in a feedlot, given growth hormones, administered antibiotics, and fed genetically engineered corn. Sometimes “natural” foods are healthier than their “unnatural” counterparts, and sometimes the claim is little more than hogwash.

So, how do you protect your family from fake food?

By law, packaged foods sold in the United States are required to state certain basic nutrition facts, as well as a list of ingredients in order of quantity. If you read the ingredients, you can find out what’s really in the food in front of you.  Some of the healthiest foods, however, don’t come in packages at all.

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