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Vegetables

NEWS
May 25, 2012 | By Richard Simon, Los Angeles Times
WASHINGTON - The notion that Congress could consider pizza a vegetable may be just too much to digest. The SLICE Act, for School Lunch Improvements for Children's Education, has been introduced in response to congressional action last fall ensuring that two tablespoons of tomato paste slathered on pizza could continue to be classified as a full vegetable serving in the federal school lunch program. "Pizza certainly has its place in school meals, but equating it with broccoli, carrots and celery seriously undermines this nation's efforts to support children's health and their ability to learn because of better school nutrition," Rep. Jared Polis (D., Colo.)
NEWS
May 18, 2012 | By Sam Hananel, Associated Press
WASHINGTON - Is it really more expensive to eat healthy? An Agriculture Department study released Wednesday found that most fruits, vegetables and other healthy foods cost less than foods high in fat, sugar and salt. That counters a common perception that it's cheaper to eat junk food than a nutritionally balanced meal. The government says it all depends on how you measure the price. If you compare the price per calorie - as some previous researchers have done - then higher-calorie pastries and snacks might seem like a bargain compared with fruits and vegetables.
BUSINESS
May 15, 2012 | By Diane Mastrull, INQUIRER STAFF WRITER
With all his talk about sugar cane, corn, casaba, and fungi, Jeff White sounded like someone with a food obsession. But the ingredients he enumerated during an interview last week had to do with manufacturing, not a meal. His is an unconventional view of the world, where vegetables and other crops are the base materials for such durable goods as cellphone covers, DVD trays, and shipping containers. But the success of Ecospan L.L.C., the bioplastics company he now leads that aims to replace petroleum-based plastics with those made from natural resources, depends on White's perspective becoming widely held by consumers.
NEWS
April 19, 2012 | By Elisa Ludwig, For The Inquirer
Upscale veg­an eateries in the Philadelphia area have a dirty lit­tle se­cret: "I'd say at least two-thirds of our cli­en­tele are not veg­e­tar­i­an," says Ross Olchvary, chef-own­er at New Hope's Sprig & Vine . "I think most of them are just looking for some­thing dif­fer­ent. " Rich Lan­dau, chef and co-own­er of Center City's Vedge , with his wife, Kate Jacoby, has observed a sim­i­lar pat­tern. "With so many celebrities like Bill Clin­ton, Mike Ty­son, and El­len De­Gen­er­es talking about eating veg­an, peo­ple re­al­ize that it's not just some cleanse, and it's not some hip­pie-dip­py diet of steamed beans and len­til loaf.
FOOD
March 8, 2012 | By Joyce Gemperlein, For The Inquirer
My husband and daughter do not get my emotional attachment to stuffed food, which I find to be as exciting as getting a package in the mail. They like the culinary genre well enough, but roll their eyeballs heavenward when, on occasion, I deify pork chops, grape leaves, squash blossoms, vegetables, or any other type of food that performs as a duffel bag. They take for granted the forethought, imagination, knife skills, and care needed to...
ENTERTAINMENT
February 23, 2012
"A LOT of people might be very surprised at the number of African Americans who are health-conscious and who are vegan," Evelyn Redcross said. She wasn't kidding. I've been told, straight-faced, that "black vegans" are nonexistent, since the "veggie" thing is just spoiled white college kids acting out. But there are many reasons and rationales for eating vegan and vegetarian. Redcross believes a more health-conscious attitude in her own community is helping bring people out to the vegan brunch she and her husband, Mercer, throw nearly every Sunday at the 7165 Lounge, their banquet facility in the former North by Northwest on Germantown Avenue in Mount Airy.
FOOD
January 12, 2012 | By Joelle Farrell, Inquirer Staff Writer
Growing up in a meat-and-potatoes Midwestern family, my familiarity with greens was limited mainly to lettuce, spinach, and brussels sprouts, and those tiny cabbages became fodder for long-running dinner feuds with my father. Many a night, he'd order me to sit and finish the bitter, mushy, boiled knobs that I despised. Usually, my mother would rescue me by stealthily swiping most of the sprouts off my plate and making me eat only the remaining few. That was before I (or my mother)
FOOD
December 29, 2011 | By Dianna Marder, Inquirer Staff Writer
We've seen farm-to-family, farm-to-school, even farm-to-office programs. Now it's time for farm-to-freezer. Winter Sun Farm Greater Philadelphia ( wintersunfarmsgp.com ) is the region's first farm-to-freezer Community Supported Agriculture program. Launched by Adam and Sara Gordon of Doylestown, the December-through-April CSA offers once-a-month pick-up at locations in Philadelphia, Elkins Park, Swarthmore, Newtown, Doylestown, and Ottsville in Pennsylvania and Collingswood and Stockton, Hunterdon County, in New Jersey.
FOOD
December 1, 2011 | By Linda Gassenheimer, McClatchy Newspapers
As a judge at a recent chili cook-off, I quickly learned that some like it hot, some mild, some with meat, others without. But everyone is passionate about chili. Here is a variation using only vegetables, which makes an easy dinner in this busy season. My chili uses hominy, a grain American Indians introduced to the colonists. It is dried white or yellow corn, soaked or boiled to remove the hulls, and sold canned or dried; hominy gives this chili an interesting texture. The canned version is perfect for this recipe.
FOOD
November 23, 2011 | By Noelle Carter, Los Angeles Times
A reader lamented that she had never been able to find a vegetable soup that comes close to Coral Tree Cafe's in Southern California . "I know they must have a secret ingredient in there that gives it that extra something special! With fall here, I would love to make this soup at home," wrote the reader. Coral Tree Cafe was happy to share its vegetable soup recipe, which we've adapted below. Enjoy!   Coral Tree Cafe Vegetable Soup Makes 8 to 10 servings 2 tablespoons oil 2 cups diced carrots 2 cups diced onions 1/2 cup diced red bell pepper 1 1/2 teaspoons chopped fresh thyme 3/4 cup pearl barley 1 quart vegetable broth 1 1/2 cups prepared marinara sauce 2 cups quartered mushrooms 2 cups diced zucchini Salt and pepper 1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme, and barley.
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