Category General

Food Matters: A Return to the Basics

Food Matter LogoContributed by Guest Blogger & Freelance Writer Julie Reitz

Thanks to James Colquhoun and Laurentine ten Bosch for showing us just how much food matters in their documentary (both acted as producer/director) of the same name.

Food Matters, a film about the importance of food and nutrition versus the exaggerated authority awarded the medical profession in preventing and treating disease, is definitely a compelling, educational and interesting work. While none of the nutrition experts interviewed call out the medical profession or doctors as the blame, they do point the finger at the system in general (and well, mainly the business of pharmaceuticals) while encouraging people to be proactive in their own health.

The film presents a somewhat chronological perspective, beginning with Hippocrates and his basic premise that as human beings, we’re all equipped with an innate ability to heal ourselves. Then cut to the state of health and healing today, when heart disease and cancer are the top 2 U.S. killers and well, the business of prescription drugs takes precedence over people.

In order to take charge, the consensus is that we need to eat organic, raw foods and practice detoxification. Basically, eat healthfully and make sure that the body is able to absorb and assimilate the nutrients. Apparently at this point, we’re only taking in about 40% of the nutrients we need. And by need, they assert that reaching optimum nutrition and aiming to thrive rather than survive is a concept way off the medical radar.

Wheat GrassWhile this sounds like stuff you already know, these experts supply some effective statistics, concrete steps to take towards increasing health, and never stray too far from a sort of dinner table conversation demeanor. Then of course the question becomes “How healthy is the healthy food in the store?” when on average it travels 1500-2000 miles and is at least 5-7 days old when you see it? And what about the depleted soil that it comes from, and potentially genetically modified crops? Thus the general and succinct advice to eat organic and to detox the body to move the garbage and chemicals out to make room for the nutrients. Makes sense.

The film highlights the fact that, as Andrew Saul puts it, “there’s a public relations problem with nutrients.” While a deficiency of 1 vitamin can lead to a myriad of problems, the increased intake or supplementation of 1 vitamin can help a myriad of problems- unlike the “1 drug/1 disease” medical model that just treats symptoms rather than the disease as a whole. They clearly paint a picture that shows why it’s not in the best interest of business to look to something that isn’t necessarily well, big business.

It’s worth your time to give it a watch if you can. You’ll likely find it entertaining and inspiring without feeling like you have a huge mess to clean up on the inside.

View the trailer:

Food Matters released June 2008 by Permacology Productions. Producers: James Colquhoun and Laurentine ten Bosch. Running time 80 minutes. See official website at www.foodmatters.tv

The Bon Appétit Top 100

cookbook clubAt this month’s meeting of the Cookbook Club, we agreed on a test drive of the Bon Appétit Top 100 Dishes, an enticing feature of Bon Appétit’s sleek, newly revamped website. According to Editor-in-chief Barbara Fairchild, the Top 100 will be an ever-evolving collection of the season’s best recipes as deemed the epicurean authorities.

As avid worshipers of pretty much any type of Top 100 list (Movies, Influential People, Blogs), it was not a hard sell around the office.

To start, we flocked around a platter of Chipotle Deviled Eggs, befitting of the post July 4th heatwave we’ve been experiencing here in the Bay Area. Christina showed off mad piping skills with her perky yolks. As assumed with deviled eggs, the recipe turns out very spicy, so adjust to taste!

The Fresh Salmon Salad with Chickpeas and Tomatoes was delicious served warm (also recommended at room temperature). Crissy revised the recipe to include pitted olives to avoid any awkward spitting at the table. There was also quite a bit of salmon for the amount of salad, so it would be best served as the main course.

There were no leftovers of the Arugula and Bacon Quiche, which had a flaky shortening crust and savory filling. The rich cream, egg and Gruyère mellowed out the spicy arugula making for a perfectly balanced bite. Lauren is against tedious trimming of leaves, so she opted for baby arugula and left the tender stems on.

For the main course, we picked out the Barbecued Beef Ribs with Molasses-Bourbon Sauce. The sauce was indeed finger-licking good, and highly recommended. Unfortunately, Bibby’s grill was having its own independence day and not up to the task of 3 hours of slow cooking, so the oven picked up the slack. While short ribs or full beef ribs were suggested, we’d opt next time for the short ribs, which we suspect would have come out perfectly tender on the grill.

A classic American Creamy Potato Salad with Lemon and Fresh Herbs rounded out our meal. Rosie fought her healthy eating conscience and used real mayonnaise for the dish, a decision the rest of us applauded her for. Sans green onions, the salad was also breath-friendly.

Erin, having recently become an amateur wedding cake baker, asked to digress from the Top 100, and instead tried out the Lemon Wedding Cake with Blackberry Sauce recipe from Bon Appétit’s cookbook. The tri-level domed white bombshell had decadent pound cake-like layers and cream cheese frosting. We fell more and more in love with every bite!

In typical Parties That Cook fashion, we kicked things up a notch with a few extras like an Arugula Steak Salad and a Fresh Meyer Lemon Curd Cheesecake. We invited over a few of our hard-working chefs for the fabulous lunch feast and to chat about the Bachelorette finale (we’re still in shock). Just another day at the office!