Vegetarianism, Part II

As if my previous list of reasons to become a vegetarian weren’t enough…

http://blog.timesunion.com/tablehopping/7860/study-vegetarian-less-likely-to-get-cancer/

Thanks, Steve!  You tipped the scales for me!

Water, Water Everywhere

It’s always nice to see when neighbors engage in a little healthy competition!

Tomorrow (Thursday, July 2), municipalities in Schenectady County will be competing for the title of Best Drinking Water in Schenectady County.  The Town of Rotterdam is the reigning champ, and will be defending its title against Niskayuna, Glenville, Duanesburg, Princetown, the Village of Scotia and the City of Schenectady.  The prize?  Bragging rights, and a trip to the regional competition for the chance to compete for the State finals held at the New York State Fair in Syracuse.

Last week, Albany County hosted its own contest among Albany, Latham, Bethlehem and the villages of Altamont and Green Island.  Latham emerged as the winner in that contest, and will go head to head against winners from Schenectady County and other counties in the regional semifinals.

If you want to cast your vote for the most delicious H2O in Schenectady County, head on down to the Downtown Farmers Market between the hours of 11am-1pm.  The downtown market is located on the corner of Jay Street and Liberty Street near City Hall. 

Here’s my question: what taste components comprise a superior municipal water supply?

Take a sip of water; roll it over the tongue. Taste buds immediately begin firing off information to the brain about the liquid’s flavor. Is it salty? Earthy? Soft?   Listen in during a water-tasting contest and you might think that you are privy to a sampling from some of California’s best wine cellars. Clean. Silky. Brilliant. Not all drinking waters warrant these superlatives. For instance, if you had attended a recent water tasting in a southeastern city, you would have heard comments such as crude, with an edge … or like a taking a gulp from a swimming pool … while another judge remarked that a sample tasted like a guppy had swum in it.

That quote is from an article in the December 2001 issue of Aqueduct Magazine, a publication of the Metropolitan Water District of Southern California.  The article goes on to list a few of the things to look for in a quality drinking water:

• The absence of sulphur or chlorine (sulphur is that rotten-egg smell, and everyone recognizes chlorine from the swimming pool)
• For water to taste correctly on the palate, there must be certain minerals present. Potassium, magnesium, calcium and even small amounts of sodium give water its fullness. Water without these minerals (such as distilled water) tastes flat and dull
• The right balance of those minerals: too many minerals and the water can taste metallic.  Too few, and you’ve got dull water
• A “roundness” of flavor, again provided by those minerals.  Minerals such as potassium, magnesium, calcium and silica give water a softness.  ”They give water roundness on the tongue as opposed to water produced by reverse osmosis, which oftentimes is bland tasting. Water should taste as if it had just been scooped from a running stream,” says Arthur von Wiesenberger, a Santa Barbara author of several water books and a trained water master.

There’s a lot more to water than meets the eye, apparently.  Want to conduct your own water tasting?  Here’s what you need to know. 

Which brings up the larger question of our personal sources and containers for drinking water.

Of course we all know that water has of late achieved its own kind of snobbery – Evian, Fuji, SmartWater, and those restaurants that maintain “Water Lists” and employ “Water Sommeliers” (yes, I’m serious).  Municipal drinking water is most assuredly not in the same category as these upscale waters.  But why not?  There is absolutely nothing wrong with municipal drinking water – in fact, many brands of  ”purified drinking water” are actually taken from municipal supplies.  Just check the bottle – you’ll see that I’m right! 

Our local Coca-Cola bottling plant fills its Dasani bottles with water from that award-winning Latham water supply!  They “purify” the water through reverse osmosis (removing the minerals), and then add back a proprietary blend of minerals, so that every bottle of Dasani tastes the same, no matter where you buy it.  Don’t believe me?  Check out Dasani’s website. 

This subterfuge does not apply to spring water, which is exactly what it says it is: sourced from a spring.

Personally, I have made the decision to stop using bottled water (too much PET plastic, which is a peteroleum-drived product) and instead fill my stainless-steel water bottle from my fridge.  Clifton Park water tastes just fine to me.  One small step…but others are making bigger ones.

• Always at the cutting edge of cuisine and social change, Alice Waters stopped offering bottled water at her legendary Chez Panisse.  She was concerned about the amount of energy expended to get bottled water (Pellegrino, I’m guessing) from Italy to California. 
• Mill Valley, California (must be in the water out there) is one of a growing list of 60 American cities that have canceled bottled water contracts. Except for emergencies, Mill Valley has decided that bottled water is wasteful and largely unnecessary when we’ve invested heavily in a safe and reliable public water supply.
• If you must use a disposable bottle: Plant It Water™ recently launched its new “un-bottled” spring water, with packaging made from more than 60 percent renewable materials. The company is one of the first in the U.S. to offer water in a recyclable carton.  Plant It Water packaging uses materials from sources like plant fibers. Tetra Pak, the maker of the package, is considered one of the most sustainable liquid food packages on the market and won the presidential medal for sustainable development in 1996 by former Vice President Al Gore.

Here’s a fact for you: Most bottled water is sold in small plastic containers.  The Container Recycling Institute (CRI) estimates Americans buy more than 28 billion single serving bottles annually. Most people assume the vast majority of plastic bottles are recycled, but that is not the case, as the market for recycling plastic is not as well developed as the infrastructure for recycling glass or paper.  Fabulous.

I seem to have digressed, but I think I’m coming to a point: let’s celebrate our municipal drinking water supplies!  They’re plentiful, tasty, and it’s good for the environment to eschew the plastic bottles and just stick a glass under the ol’ faucet.

I plan to visit the Schenectady Downtown Farmers Market tomorrow to “take the waters”.  I hope to see you there!

Vegetarianism

I’m seriously considering becoming a vegetarian.  I’ve been thinking about it a lot, and there is a long list of pro-vegetarian reasons why.  There is also a long list of reasons why I probably couldn’t/shouldn’t. 

• PRO: A vegetarian diet is healthier than a carnivorous diet.  I know this intuitively to be true for me (I’m not making a universal statement here).  When I eat meat, I feel sluggish and tired.  When I stick to veggies for a day, I feel much lighter and healthier.
• CON: My husband is a dedicated and enthusiastic carnivore.  He must have meat and a starch at every meal.  My being a vegetarian would make cooking dinner a chore.  I’d have to cook 2 different entrees.  Bob would never eat a vegetarian meal.
• PRO:  Vegetarians tend to be leaner.  I could definitely stand to lose a few (ok, more than a few).
• CON: I would probably have to take supplements to make sure i’m getting enough iron and other nutrients.
• PRO: I would be consuming far fewer pesticides, additives, chemicals, and hormones.
• CON: It  may not be possible to get a vegetarian meal when we go out, or eat at someone’s else’s house.
• PRO: I would no longer be contributing to the disease known as the US meat industry.
• CON: Cheeseburgers are sooooooo good.  The good news: I don’t plan on being vegan, so I would still be able to eat cheese. 
• PRO: Sometimes, when Im eating an egg or a chicken breast, I think about where the food comes from, and I gag.
• CON: Fake meat products are usually pretty nasty, and taste nothing like the real thing.
• PRO: I would likely lower my cholesterol, blood sugar, and blood pressure as a result of going veg.
• CON: It just seems like so much extra effort.  There, I whined.

Now, looking at my list, the CONS seemed to be getting pretty silly and flimsy.  The PROS seem to put forth a very strong argument for me personally.

I really should just take the plunge and go vegetarian.  I think I might do it!!  Right after I get back from Kentucky on Monday.  I don’t think there will be any vegetarian food at my mother-in-law’s house (too many people coming over to make something special for me).

I’d love to hear from anyone who’s made the switch to a vegetarian diet – Was it hard?  What did you miss the most?  What benefits did you see?  Got any good recipes?

 

Next: I really should try to stop eating high fructose corn syrup.  In light of my research into the US food industry, Sisyphus had  it easy.

How does one become a food critic?

Seriously.  Because that is what I want to do when I grow up.  I’m pretty certain I would be the best damn food critic in this area.  (Sorry, Steve Barnes.  You’re great.)

Do you have to send in a sample of your writing?  Do I just start posting more reviews, and hope someone will notice?

McDonald’s has a “story” to tell???

Here’s a job I could never in good conscience take:

http://adjix.com/892a

Make sure you read the first paragraph.  I love how they include “crisis management” in there.  McRecall?  McPanic?

Unsolved Mystery

We may never know the identity of the Snake Head Bandit….

CLIFTON PARK, N.Y. (AP) — The case of the severed snake head in a dish of a broccoli at an upstate New York restaurant may go unsolved.

A diner said he found the snake head on May 3 while eating at a T.G.I. Friday’s in Clifton Park, north of Albany.

Laboratory tests showed the head hadn’t been cooked, indicating it was added to the broccoli at the restaurant. The Carrollton, Texas-based company asked New York State Police to investigate.

State police say they can’t determine how the snake wound up in the dish and that the investigation has been closed.

The statute of limitations is five years. So if someone comes forward with evidence within that time, charges could still be filed.

I Think I’d Rather Have a Car

Now, I like a Martini as much as the next guy, but this is ridiculous. 

Well, I actually don’t like Martinis (unless they’ve been all girlified, like a Choco-tini), but this is still nutty.  People got too much money.

Food Recalls and Food, Inc.

As a service to my (5) readers, I’m posting a couple food recalls that may be of interest.  Just another horrific entry in my Diary of the Unsafe US Food Supply (informaiton courtesy www.recalls.gov):

• Unilever United States, Inc. is voluntarily recalling Knorr® Kosher Soup Mix – Chicken Vegetable Flavor with Pasta imported from Israelbecause it contains undeclared egg.  Persons who have an allergy or severe sensitivity to egg run the risk of a serious or life-threatening allergic reaction if they consume this product.   The recall was initiated after it was discovered that product containing egg was distributed in packaging that did not reveal the presence of egg.  The company is placing a notification on the Food Allergy & Anaphylaxis Network (FAAN) web site www.foodallergy.org and notifying FAAN’s individual members.  No other Knorr products are affected by this recall.

 

• From a press release issued by Nestlé USA: Nestlé USA’s Baking Division is initiating a voluntary recall of Nestlé® TOLL HOUSE® refrigerated cookie dough products. Nestlé is taking this action out of an abundance of caution after being notified that the Food and Drug Administration, together with the Centers for Disease Control, are conducting an investigation into reported E. coli 0157:H7 illnesses that may be related to consumption of raw cookie dough. A number of consumers reporting illness reported consuming raw Nestlé TOLL HOUSE refrigerated cookie dough. No other Nestlé TOLL HOUSE products are impacted, including already baked TOLL HOUSE cookies purchased outside the home, all varieties of Nestlé TOLL HOUSE morsels, chocolate baking bars, or cocoa, and Dreyer’s and Edy’s ice cream products with Nestlé TOLL HOUSE cookie dough ingredients. Consumers who have purchased these products should not consume them. Consumers are invited to contact Nestlé Consumer Services at 1-800-559-5025 or www.verybestbaking.com. The products involved in the voluntary recall include all varieties of Nestlé TOLL HOUSE refrigerated Cookie Bar Dough, Cookie Dough Tub; Cookie Dough Tube; Limited Edition Cookie Dough items; Seasonal Cookie Dough and Ultimates Cookie Bar Dough.

 

Speaking of our unsafe food supply, it’s worth noting that last weekend saw the limited release of Food, Inc.,  a new documentary film that exposes the seamy underbelly of our nation’s food industry.  It features Michael Pollan (one of may favorite authors: The Omnivore’s Dilemma; In Defense of Food) and Eric Schlosser (Fast Food Nation).  This movie promises that “you’ll never look at dinner the same way again”.   It’s a call to action: demand better food for yourself and your family!  It’s terrible how bad things have gotten (see food recalls above!).  I’m a little disturbed that it’s not showing anywhere NEAR me, but I plan on seeing it as soon as it gets anywhere close.  Enjoy the trailer below, and check out the website to see how you can join the fight for better food.

The Bad Boy Comes to Schenectady

What a nice coincidence.

You probably noticed that I made a passing reference to culinary superstar Anthony Bourdain in yesterday’s post about my friend Marc’s new book.  I referred to him as a “bad-boy”.   If you’ve read any of his books (Kitchen Confidential, A cook’s Tour, Nasty Bits) you know he’s a foul-mouthed, often drunk, highly entertaining, and extraordinarily talented chef.  I just love this guy.  I’ve always wanted to hang out with him, and now I may get my chance.

Proctors in Schenectady announced yesterday that Bourdain will be making an appearance there on November 15, and the top ticket price of $75 will include a special meet-and-greet session with the man himself.  Tickets go on sale on July 10, and I plan to be first in line.

Here’s a really cool thing: I mentioned this event to Bob (my long-suffering hubby) and he actually said he would go with me!   He was a bit hesitant at first – he absolutely hates the Food Network – but when I mentioned that Bourdain is funny, filthy, and foul-mouthed, Bob said, “Hm.  Okay.”  Who knew it was that easy?

More info about Bourdain’s upcoming appearance on Steve Barnes’ Tablehopping blog.

Now I think it’s time to work some magic to get my Proctors friends (you know who you are) to book an appearance with Alton Brown.  <swoon>

That Guy’s Got Ambition!

…a Wendalicious exclusive BIG ANNOUNCEMENT!

If you’ve ever been to Ambition Café on Jay Street in Downtown Schenectady, then you’ve likely noticed the sandwich on the menu called the “Crabby Marc” (and if you haven’t been there, you’re missing a great funky little place).  The Crabby Marc is named for Ambition’s owner, Marc Renson.  Upon meeting Marc, you instantly know that the sandwich name is a complete misnomer – there is absolutely nothing crabby about this guy.  Marc is charming, funny, and an absolute ball of energy.  He’s normally cheerful, but today his exuberance is absolutely bubbling over: he’s about to release his first book, Is the Coffee Fresh?, a look at what, in Marc’s words, has been his “magical journey” through the restaurant business.

First, a little back story on Ambition, the restaurant which serves as the focal point (and truly, the central character) of Is the Coffee Fresh?  Marc and his partner Greg Salomon opened Ambition in 1999, after spending years looking for a place to set up shop.  They nearly bought what is now the Red Barn in Ghent, but their search for the perfect location brought them to Schenectady.   They happily settled in Downtown, a community which Marc and Greg love and passionately support.  But why a restaurant?   Because it was meant to be, Marc declares.  He’s always loved the business, and at age sixteen, while working at a restaurant, he realized that owning a restaurant was his life’s calling.   He cites a “series of divine coincidences” that brought him to downtown Schenectady, to Ambition, and ultimately to publishing his debut book.   Indeed, the subtitle of the book is Drama, Dysfunction, and a Magical Dose of Divine Intervention.

Marc also credits some of his success to the people whose life stories have motivated him in his journey – among them Madonna, Cyndi Lauper, and Dolly Parton.  In fact, the opening lines from Parton’s 1980 hit “9 to 5” was the inspiration for the restaurant’s very name:

Tumble outta bed

And stumble to the kitchen

Pour myself a cup of ambition…

Lauper (along with comedienne Rosie O’Donnell) will be appearing at Proctors in Schenectady on August 11, and Ambition is one of the show’s major sponsors – Marc’s small way of saying thanks to one of the women whose success has inspired his own.    

So, why did Marc write this book, when food memoirs seem to be a dime a dozen these days?  Well, because it’s actually not a food memoir.  “I didn’t write about what happens in the kitchen, because it’s been overdone.  This is not Kitchen Confidential,” Marc assures me, referring to culinary bad-boy Anthony Bourdain’s stomach-churning restaurant exposé.  “I’m taking the reader to the front of the house, and sharing with them the blood, sweat, and tears that go into running a restaurant.  Those stories just weren’t out there.”    

Not only does Marc’s book reveal the hard times – like the story of “the a**hole who stole forty thousand dollars from me” – it also dishes out an ample helping of laughter.  Marc is proud of the fact that his book is full of the positive (and downright hilarious) experiences, and doesn’t dwell on the anger and negativity that seem so prevalent in other restaurant books.  “Who doesn’t get mad at work?  I didn’t want to write about the anger.  It’s been done.  This book is really about the crazy people in Downtown Schenectady,” he laughs.

I ask him to tell me his favorite story from the Ambition files.  He recalls a few, before getting to his absolute favorite.  There are the requisite tales of people having sex in Ambition’s restrooms – which has happened on several occasions, Marc tells me, matter-of-factly.  Then there are the many celebrities that Ambition has hosted over the years, due to its serendipitous proximity to Proctors: Tommy Tune, Barbara Eden, Norah Jones, Dennis DeYoung, and the Godfather of Soul himself, James Brown, for whom Marc humbly recalls making a cheeseburger.  But the story that Marc labels as his favorite has ended up being my favorite one from the book as well.  Not to give away too much, but suffice it to say it involves a bachelor party, an absentminded stripper, and a wayward pair of underpants.  You’ll just have to read the book to get the full story.

When asked how long it took him to write Is the Coffee Fresh?, Marc pauses for a few seconds before answering.  “It’s not really finished,” he finally replies. “I still want to add more.  But I actually stopped writing it two years ago.”  Since then, it’s gone through a rigorous editing process, including being scrutinized by Michael Garrett, horror legend Stephen King’s first editor.  Marc readily admits that the experience of publishing his first book, into which he’s poured his very soul, has been a bit difficult to describe.  “Sometimes I can’t believe what’s going on.  I’m so outside of my mind, but so humble at the same time.”

The self-published Is the Coffee Fresh? is scheduled to be delivered into Marc’s hands on June 30, which also happens to be his 39^th birthday.  “What a freakin’ birthday present!” he shouts.  “I’m so excited I’m getting nauseous.”  

 The book will be available to the public beginning on Friday, July 17.  Ambition will host a book-signing party from 6-8pm that night, as part of Schenectady County’s SummerNight event in downtown Schenectady.  Everyone is invited to attend, and anyone who purchases a book will be treated to complimentary chocolate-covered strawberries and sparkling wine (21 and over, of course).

Now that he’s on his way to becoming the literary toast of the foodie world, will Marc be leaving the restaurant business for a career in books?  “I’m still here,” he says.  “I’m not burned out just yet.  I’m hoping people will read the book, and drop by Ambition to say hello.”  And if you do drop by, make sure you enjoy a sandwich from his exciting and eclectic menu.  Perhaps the Crabby Marc?

 

Ambition Café’s website: www.ambitioncafe.com