Organic Eggs – Carley Edwards, DC Student

Are they really superior and how do yours rate?

Eggs can be a nutritious part of your diet, full of high-quality protein, iron, vitamins and minerals. They also contain carotenoids, which help reduce macular degeneration, the leading cause of blindness in adults.  They also contain choline, which helps improve memory. However, not all eggs are created equal.

The Cornucopia Institute supports local, organic foods by using research to educate farmers and consumers. Their website contains a rating system for most egg brands from one to five, five being the highest quality. Egg companies receiving a rating of five come from small farms with lots of pasture for chickens to roam and most eggs are sold locally. Vital Farms is an example of a company with a rating of five and can be found at Harry’s for $5.99 a dozen. Organic Valley has a rating of three because their chickens have outdoor space and are able to roam. Organic Valley are available at Whole Foods for $4.99 a dozen. The Country Hen, also available at Whole Foods, only made a rating of two because of their lack of openness about how their chickens are cared for and how their eggs are produced.

Eggs that received a rating of one are produced under large industrial operations and chickens don’t receive outdoor access. Every producer listed in this category refused to participate in the research done at The Cornucopia Institute, disturbing consumers and only validating their unethical procedures. The brands falling in this category include Eggland’s Best, Land O’Lakes, Egg Innovations, Horizon Organic, 365 Organic (Whole Foods Brand), Great Value (Wal-Mart Brand) and Trader Joe’s Brand.

It is estimated that 90-99% of store-bought eggs come from hens that have living space the size of a sheet of paper. This results in filthy conditions increasing the stress levels of the hens. Chickens are meant to peck in the ground and cages eliminate this natural behavior. This causes them to become violent and peck each other to death, so the industry decided to ‘debeak’ them. Their toes and claws are also cut off so they don’t get tangled in the wire cages. In Great Britain a process called ‘forced molting’ has been banned for almost three decades, but is still allowed in the US. Forced molting is when hens are starved for up to two weeks and denied water for up to three days, causing the hens feathers to fall out and they begin new laying cycles. This increases the amount of eggs produced. This cruel and unnatural process weakens the hen’s immune systems, which makes them more susceptible to salmonella bacteria that can be passed onto humans.

What does free-range mean anyway? As long as hens have an open door to the outside, regardless of whether they ever see the outside, defines free-range. How about cage-free? Just because the chickens may not be in a cage, does not mean they aren’t cramped in a barn with thousands, sometimes millions, of other chickens with no sunlight and no place to roam.

Are organic pasture-raised eggs really healthier and more nutritious? Mother Earth News tested eggs from pasture raised hens to find that the eggs contained two times more omega-3’s, three times more vitamin E, seven times more beta-carotene, 2/3 more vitamin A, 1/4 less saturated fat and 1/3 less cholesterol.

Conventional eggs come from hens fed genetically modified grains and soy and synthetic vitamins. Although hormones are not given to poultry, they are pumped full of antibiotics.

Many egg companies wash their eggs in mineral oil, a derivative of petroleum. They may also be washed in lye or chlorine. Eggshells have a semi-permeable membrane so chemicals are able to seep through. This procedure is done to prepare eggs for long distance transportation or storage and is another reason buying local is better.

So what is a consumer to do? Organic is important because the hens weren’t given antibiotics or fed genetically modified products. However, not all organic brands are created equal. Consumers may be paying $3.99 for 365 Organic Whole Foods brand, when they could go to Wal-Mart and pay half the price for about the same quality. Organic, pasture-raised is best, because it ensures the hens have open space to forage and are not fed grains. Try and buy from a local farmer to cut out long-distance transportation. Visit www.eatwild.com to find a farm in Georgia that offers eggs from pasture-raised hens. If you have a yard you can always raise your own chickens.

Visit www.cornucopia.org to rate your favorite brand of eggs.

Freshness Delivers – James Beuerlein, DC Student

New Student Run CSA brings premium produce to campus

For those who care for high-quality nutrition and sustainability, this is big, big news! Two Life students were recently recognized with an article in Atlanta Magazine for their work beginning a new Community-Supported Agriculture (CSA) initiative at Life University. A CSA is essentially a co-op between farmers and consumers, bypassing the middleman grocery chains in order to deliver the cheapest, freshest produce to the consumer and to promote and sustain small business practices for the farmer.

It works like this: The consumer pays a set, recurrent membership fee to the farmer in return for a consistent quantity of fresh, local, and seasonal produce each week. The farmer delivers identical baskets of produce to all consumers each week, based on what the farm is producing that season, so the exact produce received is constantly changing with the seasons.

What are the benefits to this system?

1. Freshness.     The produce delivered to each consumer is usually picked the day it is delivered or the day before.

2. Absolutely local.    All of the produce comes from one farm (or a co-op of farms) in the immediate vicinity of the CSA. This benefits small farms, creates a more sustainable relationship between producer and consumer, and reduces the environmental impact because the produce doesn’t have to be shipped across the country or globe! CSA’s usually imply a face-to-face relationship with the farmer. Often, members are invited out to see the farm and to be familiar with the farmer’s practices and methods. There are also health benefits from eating locally-grown produce, including greater nutrient concentration and reduced seasonal allergies.

3. Seasonal dietary variety.     The changing of the seasons places different demands on the body’s chemistry. Humans (as have all animals) have evolved to be nourished by different foods during different seasons. When people eat seasonally, they give their bodies the nutrients needed to maintain health in response to a changing environment (seasonal temperature, sun exposure, etc.). When consumers buy the same 15 items at the grocery store year-round, they compromise their bodies’ ability to adapt to the environment (i.e. feeding it summer-food in the winter).

4. Variety.     As part of a CSA, members will be receiving some produce that they may not normally eat – or perhaps have never tried. CSA communities are great about sharing recipes and increasing one’s appreciation for food, as well as expanding the palate. In addition, fresher food tastes better! The longer produce is “preserved” on the shelf, the more taste it loses.

5. Fewer shopping trips.     This system allows for far fewer trips to the grocery store, since each week’s shipment brings a new supply of produce for the week. Less standing in line and searching for needed items equates to less stress in one’s life.

Now let’s talk about the new CSA at Life. Life’s CSA is the brainchild of Peggy Kalis and her fellow enthusiast Noah Beaudry. Oddly enough, both were raised on farms in Canada, and so were raised with an appreciation for food and for the farmer. The CSA came about as a result of Peggy’s own search for a CSA. She met a local farmer, Neil Taylor of Split Cedar Farms, this past summer. In the fall, he called her and asked her if she would help start a new CSA that would go year-round. Peggy and Noah went out to visit his farm later that same day and got to see his dedication to his farm and the passion he has for organic produce and good food!

They struck up a deal and landed on the arrangement of $300 for 10 weekly deliveries during the quarter (corresponding with the 10 weeks of class). This buys members a delivery of 5-7 lbs of fresh-picked produce each week. Most CSA’s work on a “meet-up” system, where the members come to the farm at a certain time on a certain day and get the food directly from the farmer. Life’s system is a little different.

With the class and life schedule of each member varying greatly, creating a meeting time was impractical. This is where Noah’s genius came into play. He built a locker system in the Sports Health Science building. Mr. Taylor brings his produce on Friday, opens up the back of the lockers (similar to a community mailbox) and deposits identical baskets in each locker for the members. Then each member comes at their convenience and unlocks their personal compartment to get their produce.

Peggy and Noah have a vision of an expanded and completely autonomous CSA. As more and more members are added, Peggy would like to see cooking classes put on in the kitchen of the nutrition department on campus, giving members ideas on how to use their produce. The goal is for each member to deal directly with the farmer – rather than having to go through Peggy and Noah – so that the CSA can survive long after they graduate. Currently, members make checks out to Neil Taylor and give them to Peggy or Noah, who deliver them to Neil.

Currently, there are 26 members from the Life University community, with plenty of room for more. If you’re interested in joining, or simply want more information, email Noah Beaudry at nbeaudry@student.life.edu. Additionally, check out Neil Taylor’s farm online (as well as recipes for the produce that he grows) at both of the following websites: taylorganic.blogspot.com and http://www.localharvest.org/taylorganic-farm-dba-split-cedar-farm-7359.

L’Thai – Carley Edwards, DC Student

The Only Organic Thai Food in Atlanta

Eating healthy in the Atlanta area isn’t hard to do, but when you’re a full-time student and parent, working two jobs, it’s hard to find the time to get out of Marietta. That’s why I was so excited to hear about an organic Thai restaurant close to school. After all, the daily lunch trip to Harry’s can get monotonous.

L’Thai prides itself on being the first organic Thai restaurant outside of Thailand.L’Thai’s mission is to be “Committed to health, vitality, and wellness of body, mind, and spirit for all people and of the planet.” This claim alone should be enough to entice any health nut wanting to experience something new. And beyond that, the Ministry of Commerce of the Royal Thai Government awarded L’Thai with the Thai Select Award for being one of the best Thai restaurants in the world.

When visiting places with a menu longer than a Harry Potter novel, you can expect the food to be about as healthy and delicious as a Whopper, but not at L’Thai. The menu is extensive, but includes dishes made with grass-fed beef and organic brown rice. In fact, 95% of the produce used is certified USDA Organic. L’Thai takes pride in the fact that no MSG is used in their dishes and the chicken is antibiotic free. There is even organic pork on the menu.

I consume a diet of mostly organic food, but I do enjoy an adult beverage on occasion, and if I can find affordable organic wine, even better. There are several organic beers and organic, sulfite-free wine on the menu and even organic vodka. Of course, the usual domestic beers, like Budweiser and Coors, are offered, but if that’s what you’re looking for, I suggest you take a trip up the road to Applebees.

The dessert menu has unique options, like fried organic bananas in rice paper with homemade ice cream, and tropical jackfruit served with organic sweet black rice and coconut cream. I opted for the mango and coconut ice cream. The coconut was to die for.

You’d think after a plate of beef, rice, and ice cream, you’d spend the rest of the evening on the couch unable to move, but this was not the case. The food was satisfying, without the side effects of typical Asian cuisine loaded with chemicals.

L’Thai is also open for lunch, and with spring arriving soon, their outdoor seating makes this the ideal meeting spot. There is an east location in Tucker, Georgia, and a west location in the West Village in Smyrna. The scene at L’Thai is upscale and modern, but the dress is business casual, so it’s the perfect place for a night out with friends or an intimate date. And if you’re looking to spend the night in, but want something appetizing, L’Thai even offers take-out.

For more information visit www.lethai.org.

The Counter – James Beuerlein, DC Student

Burgers as big as your face – and just as hot!

If a delicious, guilt-free burger is what you’re after, look no further. My wife and I had our first “guilt-free burger encounter” recently while cashing in a Groupon we’d bought at The Counter restaurant in Roswell. We were blown away. If you have any reason to go through Roswell, this stop is an absolute must.

To begin with, the atmosphere was very cool. It wasn’t a ‘themed’ restaurant, but the vibe from all of the employees was chill, genuine, and a bit hipster. The Counter is set up very similarly to Yeah Burger, except that at The Counter you sit at a table and are served by a waiter, rather than standing in line for 20 minutes just to order, then fighting your way through a crowded mess-hall at Yeah Burger.

All The Counter’s  ingredients are fresh, local and sustainable. The beef is humanely raised and handled, and is hormone- and antibiotic-free. You can also opt for chicken, turkey or veggie burgers. They’re enormous: you can choose between 1/3 lb, 2/3 lb, and 1 lb patties. You then dress it up however you like with dozens of choices from standard to exotic toppings. According to their menu, there are over 312,000 possible combinations to choose from!

Aside from perfectly cooked burgers and awesome toppings, my favorite part about this place is the “Burger-in-a-Bowl” option. Essentially, you ditch the bun, and drop your heaping masterpiece atop a bowl of yummy greens! Man, this was good – a huge, wonderfully executed burger, piled with my own special cocktail of toppings, sitting on a bed of mixed greens! We felt not a twinge of regret as we stuffed our faces and stomachs with these awesome creations, knowing all the ingredients were fresh, local, and chemical-free.

The negatives: It’s out of the way and a bit pricey. On a minor note, their alcohol selection isn’t quite as good as Yeah Burger’s, but it’s actually quite decent. Even taking these cons into consideration, we plan to make the trip to The Counter at our next opportunity. Magnificent! Easily the best burger I’ve ever eaten.

 

Pumpkin Pie Triple-Threat – James Beuerlein, D.C. Student

This issue’s recipe is actually 3 different versions of pumpkin pie, which vary by taste and convenience. There’s a quick and delicious Coconut Pumpkin Pie, an Almond Milk Pumpkin Pie for those who don’t like coconut, and an outrageous Raw Pumpkin Pie. The crust recipe remains the same for all three. We ditched the condensed milk, traditional pie-crust, and the customary ⅔ cup of sugar, so that all three recipes are Gluten-Free, Dairy-Free, Low in Sugar, and Scrumptious! Let’s get to it!

THE EASIEST PIE CRUST YOU’LL EVER MAKE
1 c       Pitted Dates
1½ c    Raw Walnuts

Simply throw them into a food processor or powerful blender (Vita-Mix or Blendtec.) Blend until uniform, smooth, and dark-colored. This may also work with a decent hand-mixer but I haven’t tried. When it’s done, just dump it in to a pie-tin and mold it into shape by hand.

COCONUT PUMPKIN PIE
1 can    Organic Pumpkin
¾ c      Coconut Milk (rec. Thai Spice brand for thickness)
2 ct      Organic Cage-Free Eggs (large)
½ c      Coconut Flakes
Spices: 1tsp nutmeg, ½ tsp ginger, 1 tsp allspice, 1½ tsp cinnamon, 1 tsp vanilla

Throw it all together in a bowl, mix well, and dump into the pie-tin. Baking instructions below.

ALMOND MILK PUMPKIN PIE
1 can    Organic Pumpkin
1 c       Almond Milk
½ ct     Avocado (for texture – you won’t taste it, trust me)
3 ct      Organic Cage-Free Eggs (large)
Spices: 1tsp nutmeg, ½ tsp ginger, 1 tsp allspice, 1½ tsp cinnamon, 1 tsp vanilla

Throw it all together in a blender, blend until uniform, and dump into the pie-tin (Be careful not to over-fill!).

BAKING INSTRUCTIONS
Preheat oven to 425. Put pie in center rack and bake 10 min. Lower temperature to 350 and bake for an additional 40 min. Let cool completely before serving.

RAW PUMPKIN PIE
2 c       Shredded or Cubed Pumpkin (raw)
1 c       Pitted Dates (soaked in water for 1 hr, then drained)
¼ c      Almond Milk
1 tbsp  Coconut Oil (easiest if you melt on stove first)
Spices: 1tsp nutmeg, ½ tsp ginger, 1 tsp allspice, 1½ tsp cinnamon, 1 tsp vanilla

Throw it all into a food-processor or blender, blend until uniform, dump into the pie-tin and chill.

NUTRITION
Pumpkin – rich in vitamins and minerals, (including potassium and zinc,) fiber, antioxidants beta-carotene and alpha-carotene. Coconut Milk and Coconut Oil – great sources of healthy saturated fat. Dates – good source of iron, fiber, potassium, and selenium, (also the principle source of sugar in the recipes, but not too bad.) Organic Cage-Free Eggs – terrific sources of protein and good fat. Almond milk and Walnuts – good sources of protein and good omega-6 fats. The spices are loaded with antioxidants, fiber, iron, calcium, magnesium, manganese, zinc, vitamin C, vitamin B3 (niacin,) selenium, phosphorus and copper.

No matter how you slice it, these pies are outstanding and very good for you. You could eat them on a regular basis and become healthier!

Muss and Turner’s Deli – Carley Edwards, D.C. Student

Sophisticated food in a casual atmosphere

Are you looking for a new place to eat lunch that’s close to school, affordable, organic and supports local farmers? Muss and Turner’s, located in the Vinings, does all that and offers an extensive beer and wine list too.

Muss and Turner’s was voted one of Atlanta’s top 16 beer bars by Atlanta Cuisine, best brunch 2009 by Atlanta Magazine and best deli by Atlanta City Search. They are in the 2010 Zagat Guide and also featured in Creative Loafing and Gayot.

Over 25 wines are served by the glass with beers served from all over the world. Fresh roasted coffee is also available.

Todd Mussman and Ryan Turner wanted to ensure quality food, so no heat lamps or microwaves are used in the preparation of their food. Included on the lunch menu is the burger and sloppy joe made with grass-fed beef and local organic pork is served for the BBQ pork sandwich.

Other things on the menu include tilapia, tuna, egg salad, fried chicken, a Reuben made with corned beef brisket, a pastrami sandwich, duck, a turkey sandwich, organic salad, soup and vegetarian options. For dinner, appetizers range from beef tartar to fried shrimp salad made with Tybee Island shrimp. Dinner entrees change regularly. Sandwiches, soups and salads are also offered for dinner. To view the full menu, visit www.mussandturners.com.

Most of the sandwiches are less than ten dollars and salads range from six to ten dollars. Lunch is served Monday to Saturday 11:30am to 5:30pm and Sunday 11:00 am to 5:30. Dinner is served Monday to Sunday 5:30 to 9:00 pm. To make reservations call 770-434-1114 or visit www.mussandturners.com. Mussman and Turner are opening a new restaurant called Local Three this fall. Be sure to check out their Facebook page under Local Three Kitchen and Bar for updates.