Web Reviews: Science of Aphrodisiacs & Presidential Food

The Science of Aphrodisiacs

“They’ve been touted to increase sex drive, boost arousal, and put men and women in the ‘mood’ for hundreds of years. But the skeptical consider aphrodisiacs — foods, drinks, and … extracts and supplements — to be more mental than physical. A brief look at some … of these purported libido enhancers reveals both flimsy claims and some sound science.” Covers watermelon, oysters, hot peppers, and chocolate. From U.S. News & World Report. URL: http://health.usnews.com/articles/health/sexual-reproductive/2008/08/19/the-science-of-aphrodisiacs.html

Presidential Food: Selected Resource Guide

This bibliography features books and articles about food and cooking in the White House. It includes general White House cookbooks (such as “Presidential Cookies: Cookie Recipes of the Presidents of the United States”), cookbooks featuring recipes from specific presidencies (“Dining at Monticello: In Good Taste and Abundance”), books for younger readers, and related material. Also includes links to related online content. Prepared by Alison P. Kelly of the Science Reference Division, Library of Congress (LOC).  URL: http://www.loc.gov/rr/scitech/SciRefGuides/presidentialfood.html

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Copyright 2009 by Librarians’ Index to the Internet, LII.

School Food White Paper

• Download School Food White Paper from Two Angry Moms.
• Download School Food Policy Executive Summary

Encourage Oprah to Support Positive Changes in School Lunch

Amy Kalafa of Two Angry Moms writes:

Recently, Oprah did a couple of shows focusing on the emotional toll of childhood obesity. The shows were touching, powerful, and an important step in rethinking how we nourish our kids.

We want Oprah to broaden this discussion to address the need to fundamentally change how we feed kids in America both in school and at home. We want to extend the conversation beyond obesity and diabetes and delve into the impact of poor nutrition on learning capacity, cognitive function, social adaptability, behavior issues, and general health and wellness. Even more importantly, we want to spark action to effect meaningful change in the school food environment to enhance our collective ability to create healthy, well-adjusted, thriving children.

Please take a moment to reach out to Oprah. Let her know we want to fill her audience with Angry Moms working to ignite the kind of positive change that will sustain our kids as well as the planet they will inherit.

Go to OPRAH.com, scroll all the way to the bottom of the page and click on “contact us” [it's in small print at the very bottom]. Under the heading “The Oprah Winfrey Show” at the middle of the page, there are prompts to either “send in your thoughts” or “send in your show suggestions.” Click on either one and encourage Oprah to join the Two Angry Moms movement and show her audience the inspiring people and programs that are already making a positive impact around the country. Let Oprah know that with her help, we can reach the tipping point in this movement.

Let’s keep our grassroots growing!

Fast Food Ads & Childhood Obesity

Study: Fast Food Ad Ban Would Reduce Childhood Obesity

A new study conducted for the National Bureau of Economic Research finds that a ban on fast-food advertising to children could significantly reduce childhood obesity. Researchers measured the number of hours of fast-food television advertising messages viewed by children each week and found that a ban during children’s programming would reduce the number of overweight children aged 3-11 by 18 percent, and lower the number of overweight adolescents aged 12-18 by 14 percent. Sounds like a good idea to us.

More information on this study is available at HERE.

(From the Dec 2008 Campaign for a Commercial-Free Childhood Newsletter)

Web Review: Chocolate & Zucchini

Chocolate & Zucchini

A “blog written by Clotilde Dusoulier, a 27-year-old Parisian woman [and cookbook author] who lives in Montmartre and shares her passion for all things food-related — thoughts, recipes, musings, cookbook acquisitions, quirky products, nifty tools, restaurant experiences, ideas, and inspirations.” Also features a recipe index, picture gallery, and guide to Paris restaurants. [LII]

New Orleans Food Terms

If you’re a lover of deep southern food, there’s a list of food terms from N’awlins found here to tempt your senses.

An example of some cajun culinary delights include:

Beignet (ben yay’)

Lighter than a doughnut, and square (no holes), sprinkled with powdered sugar

Cafe au Lait (caf ay’ oh lay’) Coffee served with steamed milk. Chicory

based coffee is often used.

Dirty Rice

Pan-fried rice cooked with green peppers, onions, celery, stock and giblets

Etouffee’ (ay’ too fay)

“Smothered” with a dark roux (tomato-based sauce) of seasoned vegetables, poured over rice–usually served with Crawfish

Hush Puppy

Fried cornmeal bread ball

Jambalaya (Jum’ ba lie’ ya)

Rice based dish with just about everything thrown in! Poultry, tomatoes and cooked rice, ham, shrimp, chicken, celery, onions & and just about every seasoning.

Muffuletta (Muf’ a lotta) and a lotta it is!

Super-large, round, fat sandwich filled with salami-type meats, mozzarella cheese, pickles, and olive salad

Red Beans and Rice

Monday night tradition in New Orleans–Kidney beans served with rice, seasonings, spices and chunks of hot sausage

Tasso

Smoked red pepper ham

UMass Dining Services Wins National Award

UMass Dining Services Wins National Award

University cafeteria food is rarely considered award-winning, but Ken Toong, executive director of UMass Dining is changing that in UMass Amherst dining halls. The efforts of Ken and his staff were rewarded in March when UMass Amherst Dining Services won the highly-coveted Ivy Award. The Award is a lifetime achievement award distributed by “Restaurants and Institutions” magazine. Begun in 1971, the award aims to recognize outstanding achievement and a commitment to excellence by foodservice operations. The University’s recognition comes for the institution’s dedication to purchasing fresh, local foods, integration of world cuisine into the menu, and using innovative approaches to serving five million meals each year. A March 25th article in the Daily Hampshire Gazette noted that about twenty percent of UMass produce served at the dining commons is delivered to the university from farms within a 50-mile radius. The University Dining Services will be inducted into the Ivy Society in May.