Fight Bag, Keep Safe

There is a serious backlash to regulation, we still hear about how backyard farmers are going to impacted by the FSMA when all those concerns are simply bogus. Some writers just want to exploit fear to sell copy. We are making some progress with primary production, maybe. Based on no major outbreaks in a while with produce, but after the fiasco in the EU, and several recalls in the last few months of produce, I can only say that I am "cautiously optomistic."

Writers continue to say that the local movement is the safe route, its so misleading, yet there may be a grain of truth in some of the argument, and it's a definite trend to watch; a trend that will likely have good and bad effects. Riding the coatails of this movement are the so called "good for you but dangerous foods" like sprouts and raw milk. With advocates again appealing to the anti-regulatory backlash people. Consumers continue to sue the food industry, which is expected after so many injuries. Litigation is becoming a real thorn for companies and we seem not to be able to prevent the hits.

The anti-regulatory climate is getting uglier with legislatures and industry teaming up to dismantle monitoring and control orf the food supply by government. We hear industry saying recalling products when pathogens are found, but no outbreak is occurring, is unnecessary.

Yet, the "voluntary" private sector food safety initiates push on and we may be making some headway with suppliers. Third party auditors can carry almost the same clout as regulators, and our ranks are growing. But we don't have the police powers needed to truly protect and we only go when we are invited. In addition, we make recommendations, not requirements.

10 of modern foods processing

Now imagine this same garden on a sunny, summer day. How different things are during these two seasons of the year! For ecologists, seasons are considered a source of natural diversity. Changes in growing conditions from spring to summer or fall to winter are considered essential for balancing the earth's resources and its life forms. But today it's so easy for us to forget about seasons when we eat! Modern food processing and worldwide distribution of food make foods available year-round, and grocery stores shelves look much the same in December as they do in July.

1. Fondue Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyère and emmentaler cheese; add salt, pepper and nutmeg. Serve hot with apples and bread.

2. Tahini Dip Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth.

3. Hummus Make a half batch of Tahini Dip; puree with 1 can chickpeas, 3 tablespoons olive oil and 1/2 cup hot water.

4. Red Pepper Hummus Make a half batch of Tahini Dip, puree with 1 can chickpeas, 3 tablespoons olive oil, 1/2 cup roasted red peppers and 1/2 cup hot water.

5. Fried-Chickpea Hummus Make Tahini Dip; puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil; season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

6. Edamame Hummus Make a half batch of Tahini Dip. Puree with a 16-ounce bag thawed shelled edamame and 1/3 cup olive oil; add enough water until smooth.

7. Charred-Tomato Salsa Broil 2 tomatoes until charred, then cool and core. Pulse in a food processor with 1 minced jalapeño, 1 scallion, 1 garlic clove and 1 tablespoon fresh mint. Season with salt.

8. Deviled Dip Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

9. Pimiento-Cheese Dip Mix 1/2 pound each grated cheddar and pepper jack, 1/4 cup each mayonnaise and sour cream and 2 tablespoons diced pimientos. Season with hot sauce and onion and garlic powders.

10. Eggplant Caviar Roast 1 eggplant at 400 degrees until tender, 45 minutes, then peel and chop. Mix with 2 tablespoons each olive oil and parsley, the juice of 1 lemon, 1 chopped garlic clove, and salt and pepper.