If supermarket circulars influence your grocery shopping, you could be saving money at the expense of your health.
That’s because studies show the offerings are often far from the healthiest food choices.
Researchers looked at a year’s worth of circulars from a small Midwestern grocery chain to see how the nutritional quality of sale items compared to that of the average American diet, which itself scores low.
They found that sales reflected a tendency to eat too much protein and not enough fruits and vegetables.
While 25 percent of sale items were for protein-based foods, only 8 percent were for vegetables and 7 percent for fruits. Worse still, less than 3 percent were for the most healthful dark green, red and orange vegetables.
So it’s important not to let these circulars dictate your eating habits.
Eating healthy doesn’t have to cost as much as you might think. The difference can be as little as $1.50 more per day. Interestingly, some studies have shown that even people who spend the most money on food don’t automatically select healthier choices.
Regardless of budget, the average family spends the biggest chunk of their food budget—about 35 percent—on items like snacks, treats and frozen dinners. That means shifting just some of your shopping dollars may be enough to boost your diet.
Once you’re at the store, carefully shop the perimeter—that’s where fresh foods are displayed—for items that didn’t make the circular.
Buy seasonally to save money, and choose whole foods—like a chicken you cut up yourself—and fruits and vegetables that you wash and slice since precut ones cost more.
Buy in bulk when it makes sense, if for example, canned beans and whole wheat pasta are on sale.
Make a shopping list in advance to avoid impulse buying, but be flexible so you can take advantage of unannounced sales.
We all have those nights when you’re home late from work or when picking up kids from their various activities throws your schedule way back. Your stomach is growling, the kids are hangry, and the temptation is strong to swing by a fast food drive-through for a quick fix.
But, deep inside, you know that’s not the best nutritional solution, and you’ll regret your decision as soon as the soda gurgles at the bottom of that paper cup.
While I generally encourage home-cooked meals, I understand the reality that our busy lives sometimes makes this ideal more difficult to achieve.
So here are some recipe ideas you can throw together in a pinch to deliver a healthful meal on the table in no time.
Nine of our family favorites:
1. Black Bean Quesadillas
Simply add a can of no-salt-added black beans to a whole grain tortilla with shredded cheese and a handful of baby spinach, then cook on a heated pan until the cheese is melted. Or, if your kids are food detectives as ours are, mash up white beans and spread in a thin layer on the tortilla before adding toppings. That adds some hidden nutrition.
2. Chicken or Tofu Stir-Fry
As time does not allow for much produce prep on these evenings, I opt for frozen stir-fry vegetables and a quick homemade teriyaki sauce of honey and tamari or soy sauce. Serve alongside brown rice (keep some ready to go in the freezer, refrigerator, or opt for a bag of microwavable rice). If you’re lucky, you may even have leftover chicken on hand that you can slice up; if not, quickly squeeze the moisture from firm tofu, dice, and stir-fry away!
3. Tortellini Pasta
I try to keep a well-stocked kitchen with pantry staples for Plan B nights. A few of the staples? Whole grain tortellini, spinach and marinara sauce. When you get home, begin simmering the marinara in a medium saucepan on the stove. In a separate skillet over medium, toss your fresh spinach or slowly heat your frozen spinach. Add the cooked tortellini to the spinach (or keep separated for little ones still learning to enjoy these flavors together) and top with the marinara. If you have any leftover chicken, turkey or beef, you could certainly serve this in or alongside this dish.
All you need is whole grain bread, eggs, cheese, and if you prefer, fresh spinach leaves and sliced tomatoes. If you want to take things up a notch, add sliced avocado. Serve sunny-side up alongside a dish of fresh fruit for a complete (and completely simple) supper.
7. Pizza-Dia
Think pizza on a tortilla. In all honesty, we have even made these using whole grain bread or portabella mushrooms. All you need is mozzarella, tomato sauce, and the toppings of your choice.
8. Super Sloppy Joes
Another winner is this healthy sloppy Joe recipe made from ground meat (consider lean turkey), whole grain buns, and the veggies of your choice. Done and done.
9. Taco or Wrap Night
This meal can be served in a variety of ways. Whether you choose to go with traditional beef or bean tacos in a hard corn tortilla, or you choose to mix things up, the goal is to have a self-serve meal to save a bit of effort on your end. My family loves these fish tacos from Real Mom Nutrition.
Vendors of all types are active at the City of Kentwood’s Farmers Market. (WKTV)
By City of Kentwood
The Kentwood Farmers Market is now accepting vendors for its fifth season, set to begin June 1. The market will take place each Saturday from 9 a.m. to 1 p.m. in front of the Kent District Library – Kentwood (Richard L. Root) Branch, located at 4950 Breton Road SE. Vendors have the option to sign up for individual dates or for the full season, which will end Oct. 5.
The Farmers Market provides community members the opportunity to buy a variety of goods ranging from produce, baked goods, syrup and cheese, to fresh-cut flowers, coffee and handmade items.
“We are looking forward to welcoming a variety of vendors and continuing to host special events throughout the season,” said Lori Gresnick, Kentwood recreation program coordinator. “The Kentwood Farmers Market is a great opportunity for the community to support local businesses, and likewise, it’s a great way for our local vendors to connect with Kentwood residents and neighbors.”
Upcoming events include the following:
June 1 – Opening Day will include special giveaways for the first 30 visitors.
July 20 – Dog Days of Summer will feature vendors who provide specialty pet products.
Sept. 21 – Kentwood Cares will allow guests to bring nonperishable food donations to support Kentwood’s Little Free Pantry or monetary donations for the Youth Scholarship Fund, which helps low-income youth participate in Kentwood’s recreational programs.
Aug. 4–10 – National Farmers Market Week will include vendor spotlights on Facebook.
Oct. 5 – Harvest Celebration will mark the closing day of the season and feature music, games and baked goods.
The Kentwood Farmers Market accepts food assistance benefits, including SNAP, Double Up Food Bucks and Senior Project FRESH/Market FRESH.
In its fourth year, Kentwood welcomed 18 vendors throughout the season and nearly 330 customers per market.
Vendors can reserve a spot for $15 per day for $250 for the full season. More information about the Kentwood Farmers Market, including vendor applications, can be found online at kentwoodfarmersmarket.com .
Finally, the sun is shining, and the grass looks greener if you squint: spring is officially here! For many people, ditching the winter blues in favor of longer days means brighter moods and higher energy, but a little boost never hurt in getting the most out of warmer weather. Here are seven of our favorite heart-healthy, energy-boosting foods to kick-start your spring.
1. Whole grains
Whole grains are great sources of long-lasting energy that powers you throughout the day. Refined grains, such as white flour and white rice, lose about 25% of the protein contained in the whole grain, and contain significantly smaller amounts of at least 17 key nutrients. Eat hearty whole wheat toast in the morning or a delicious quinoa salad, full of antioxidants, for lunch. The carbs from these whole grains provide your body with a slow-burning energy source that also doesn’t cause your blood sugar to spike, giving you consistent energy all day long.
2. Asparagus
Fresh, succulent asparagus is a spring favorite, and it’s full of energy- and health-boosting nutrients that your body craves. Asparagus is full of fiber, which may help lower cholesterol, vitamin K for bone strength, and folate, a mood-boosting vitamin to lift your spirits and your energy levels. It’s also incredibly versatile — grill it, bake it, or saute it, and serve it beside lean proteins or in pasta dishes for a scrumptious and nutritious meal. In the Midwest, fresh-picked asparagus is available from April through June, and the sooner it gets from field to plate, the more delicious it is!
3. Dark chocolate
Easter is approaching fast, and grocery store aisles are reflecting the date with displays of pastel colors and chocolate. And while that sugar-loaded milk chocolate bunny isn’t going to do your body any favors, indulging in dark chocolate as a snack or dessert can do wonders for your energy and mood. Eating a square or two of dark chocolate is great as a pick-me-up in the afternoon, as the small amounts of caffeine can jump start your body without the crash. Dark chocolate also contains flavanols, heart-healthy flavanoids that reduce blood pressure and increase blood flow to the brain.
4. Cold-water fish
Fishing seasons in the Midwest generally open in mid- to late-spring, and fatty, cold-water fish can be extremely beneficial for senior nutrition in general, and energy levels specifically. Not only are cold-water fish full of protein to keep you alert and full, but they’re also packed with heart-healthy omega-3 fatty acids that lower cholesterol, and riboflavin and niacin, which help you process food more effectively into energy. While fried fish is undeniably delicious, try it grilled or baked for a healthier meal that’s still full of flavor. For added fun, get a fishing license and serve your own catch to family and friends!
5. Mushrooms
Morel hunting is a favorite Michigan pastime, but eating them is even better. Mushrooms, and not just morels, are high in iron and fiber, and have more protein than most vegetables. There are a wide variety of mushrooms that can be used in many different cuisines and dishes, making it easy to add variety while reaping the benefits of these yummy fungi. If you can get your hands on some spring morels, try a hearty mushroom soup. Add mushrooms to your gravies, stir-fries, omelettes, and more to add fantastic savory flavor.
6. Eggs
While eggs and mushrooms don’t seem all that similar, eggs are also champions of versatility that are chock-full of protein. They sometimes get a bad rap for being contributors to high cholesterol, but while you should be aware of how much dietary cholesterol you have in your diet, saturated fats are much more likely to impact your risk of heart disease. Hard-boiled eggs are a great snack on their own, or as toppings on sandwiches and salads. Eat them scrambled (with your whole grain toast) in the morning to start your day with protein.
7. Water
Yes, water’s not really a food, but staying hydrated and getting enough water throughout the day is key to all other aspects of senior nutrition and health. The old 8×8 rule, or eight ounces of water, eight times a day, is a good rule of thumb, but recommended intake varies based on age, gender, and activity level. Plain old water is a great option for everyone (especially if you’re watching your weight) but you can also mix it up with coffee or tea. Just be sure to stay away from sugar-laden drinks, such as fruit juices, sodas, alcoholic beverages, and sweet coffee drinks, as sugar is a fast-burning energy source that can cause you to crash, and they tend to add a huge amount of calories to your diet without also contributing nutrients.
This spring, try incorporating some or all of these foods into your diet for energy that lasts you all day. With higher energy levels and a brighter mood, you’ll be ready for a full of life spring!
Inflammation is the body’s initial reaction to infection and injury. It can be classified as acute or chronic.
Acute inflammation is a short-term, physiologic response that can occur for minutes or days. It is caused by injury, infection or irritation.
Chronic inflammation is a long-term physiologic response that can occur over weeks, months or years. It’s caused by poor nutrition, obesity, viruses and chronic infection. This prolonged, continuous or chronic inflammation state is what can generate hormones and proteins that can damage your body’s healthy tissues and cells and increase your risk for cancer.
Follow these anti-inflammatory nutrition tips to help lower your risks:
Fill your plate with colorful fruits and vegetables: Five servings of fruits and 2.5 servings of vegetables per day can provide anti-inflammatory phytonutrients and fiber. Fiber can lower levels of C-reactive protein, which is a protein in the blood that signals inflammation. The American Institute for Cancer Research recommends adding plant foods to at least two-thirds of your plate. Make one-quarter of your plate whole grains and starchy vegetables, then make the other half non-starchy vegetables and fruits.
Limit red meat and processed meats: Keep pork, beef and lamb consumption to less than 18 ounces of cooked meat per week, and avoid processed meats, to decrease your cancer risk. Substitute these with other healthy sources of protein, such as beans, lentils, tofu, fish, poultry, low-fat dairy products, high-protein grains and non-processed soy protein.
Consume foods rich with omega-3 fatty acids: Eicosapentaenoic acid and docosahexaenoic acid from fish and alpha-linolenic acid from plant sources help protect your body from inflammation. Tuna, salmon, flaxseed, walnuts and avocado are high in omega-3 fatty acids.
Promote probiotics in your diet: Add a daily serving of cultured dairy foods like kefir, Greek yogurt and yogurt.
Eat fewer foods that are high in calories and low in nutrients: Foods with added sugars and fats can cause weight gain and prevent the intake of antioxidants, vitamins, minerals and phytochemicals.
How does body weight influence inflammation?
Stay physically active: Studies suggest that physical activity reduces inflammation and also helps you lose weight. The American Institute for Cancer Research suggests adding 30 minutes of daily activity, then slowly increasing it to 60 minutes or more of moderate activity or 30 minutes of vigorous activity.
Aim for a healthy BMI and waist circumference: Being overweight or obese can cause chronic inflammation. Fat cells release a variety of hormones, proteins, cytokines and growth factors that increase inflammation. Obesity increases the risk of numerous cancers—pancreatic, kidney, postmenopausal breast, colon, esophageal and endometrial. A healthy BMI is between 18.5 and 24.9. As BMI increases, cancer risk increases. A waist measurement of 31.5 inches or more for women and 37 inches or more for men can also increase your cancer risk.
“And in life, it is all about choices we make. And how the direction of our lives comes down to the choices we choose.”
― Catherine Pulsifer
Do you know what your diet is doing to you? (Supplied)
A gut feeling (something’s wrong)
The human body has more bacteria cells than human cells, and recent clinical research links an imbalance of bacteria in the gut microbiome (“good” vs “bad” bacteria) to almost every chronic disease — including obesity, diabetes, autoimmunity, depression, cancer, heart disease, fibromyalgia and asthma. For the complete story, visit here.
Two trees in the shape of a human head and brain as a symbol of the stress. (Supplied)
Keep calm & (don’t) stress out
There are different types of stress. Some stress is actually good (gets you motivated, gets you pumped up for performance, etc.). Acute stress is bad enough, but chronic stress is worse because it doesn’t let up; it can kill you. For the complete story, visit here.
Coffee and chocolate; what’s not to like? (WKTV)
Coffee, cola and chocolate, oh my!
Americans love caffeine. Whether it’s a steaming, hot cup of java that helps jolt us into the morning, a big cup of diet cola that gets us through the mid-day slump, chocolate to help improve our mood or the chewable/drinkable stimulants that keep us awake for late night driving or studying, we love having caffeine throughout the day. For the complete story, visit here.
Fun fact:
“You are what you eat”
“You are what you eat” has come to into the English language by quite a meandering route. Anthelme Brillat-Savarin wrote in 1826: “Dis-moi ce que tu manges, je te dirai ce que tu es.” (Tell me what you eat and I will tell you what you are). (Source)
Tainted pet foods and treats may make more than your dog or cat sick, new data from the U.S. Food and Drug Administration suggests.
Harmful bacteria can also make owners ill if they handle contaminated pet products improperly, and bacteria such as salmonella can spread from pets to people, the agency said.
“Ultimately, we’re hoping to learn ways FDA can help minimize the incidence of foodborne illness associated with pet foods and treats,” Renate Reimschuessel, head of the FDA’s Veterinary Laboratory Investigation and Response Network, said in an agency news release.
To collect the new data, the FDA worked with 11 veterinary labs across the United States to investigate pet infections reported by pet owners. One of the main focuses was salmonella infections.
Of almost 3,000 dogs and cats tested so far, fewer than 100 have tested positive for salmonella, the agency found.
“Pet owners should know, though, that almost half of the dogs that tested positive for salmonella showed no symptoms,” Reimschuessel said.
And a dog with no signs of illness can still be carrying salmonella, which can spread to people, she added.
The dogs that have tested positive for salmonella were more likely to have eaten raw pet food, Reimschuessel said. Raw food is not heated or cooked, which might explain why there was a higher likelihood of contamination, officials said.
There are a number of things pet owners can do to protect themselves, including checking the FDA’s list of recalled pet products. Other measures include:
Feed pets in areas that are easily cleaned and sanitized
Wash hands carefully after handling pet foods
Earmark specific utensils for use only with pet foods
Wash counters and any other surfaces that come into contact with pet foods
Keep dry pet foods in a sealed container in a cool, dry place
Never buy pet food in dented cans or damaged packaging
As part of the February WKTV Journal Newscast, we previewed the 18th annual Taste of Kentwood event on Thursday, March 14, coming to the Kentwood Activities Center, 355 48th St. SE, with two sessions: one from 4:30 to 6 p.m., and another from 6:30 to 8 p.m.
The event will also include live music from Just Cuz, an acoustic duo that performs an eclectic mix of cover tunes from a variety of genres.
Participating restaurants include: Boardwalk Subs, City Barbeque, PJ’s Pizza, Coffee & Ice Cream, Underground Cookie Club, The Candied Yam, Daddy Pete’s BBQ, Loco Taco Taqueria, Desi Spice, Peppino’s South Kentwood, Red Robin Gourmet Burgers, Thai Express, Jet’s Pizza, YoChef’s Catering Company and Le Kebob.
The event is open to everyone in the community. Tickets cost $6 and can be purchased online in advance, $8 on the day of event. Kids 5 and younger are free.
The egg section at the grocery store can be intimidating.
Should you buy brown or white? Organic? Free-range? And what do those words really mean?
From a health perspective, free-range and organic are “definitely better,” said Krista Gast, a Culinary Medicine dietitian with Spectrum Health Medical Group.
Organic is a certification from the USDA that means chickens eat feed grown without pesticides, synthetic fertilizers, fungicides or herbicides. They also can’t be given antibiotics or growth hormones.
Free range typically means uncaged, but the government does not regulate or have a definition for that label.
But even those descriptions have caveats. With organic, “there’s a question as to how well those guidelines are enforced,” Gast said.
And when buyers hear free-range, some may envision chickens running outdoors and eating healthy foods like grass, seeds and bugs.
But that’s not always the case, Gast said.
The only fool-proof method, she said, “is to know the farmer you’re buying from.”
Free-range vs. pasture-raised
Gast often buys her eggs at farm markets, she said.
Many small farmers can’t afford to get organic certification—which can cost thousands of dollars—but still raise their chickens in an organic, compassionate way that larger farms can’t always replicate.
“If it just says ‘free-range,’ maybe the chicken went outside for five minutes,” Gast said of large farms. “That’s not really what a lot of people are envisioning.
“It’s definitely better than caged, but there’s no standard: It’s a loose term,” Gast said. “Free-range means uncaged, but it can also be inside of large warehouses, where the chickens are packed in like sardines. They can’t walk around, can’t nest, can’t spread their wings, and generally don’t have access to the outdoors.
“If they’re raised in that way, with that stressful environment and have all these stress hormones coursing through their bodies, it affects their health. And if we eat it, it can get passed on to us.”
If you can’t get to a farm or farm market to see and hear how the chickens are being raised, look for an “American Humane Certified” label or a “pasture-raised” description on the egg cartons or farm’s website, she said.
“‘American Humane Certified’ means the chickens can access spacious areas, are given access to the outdoors, can run,” she said. “There’s a little more of standard and qualification to it.
“Pasture-raised chickens should have access to pasture space to perform natural behaviors. They should be able to peck for seeds and bugs, and that is kind of a hallmark of pasture-raised.”
As for brown versus white eggs, they just come from a different breed of chicken.
“The quality, nutrition and flavor are no different,” Gast said.
‘A great way to utilize eggs’
Eggs aren’t particularly healthy or unhealthy. They have a lot of cholesterol—185 grams per large egg—but the U.S. removed a cholesterol limit from its dietary recommendations in 2016, saying the limit was based on old, iffy science.
But for egg eaters, the difference between chickens raised in a healthy environment or a stressful environment is significant.
Chickens raised in a warehouse are “fed grains, or sometimes even other parts of chickens that had passed away,” Gast said. “This is kind of the ugly side of the business … and it isn’t heathy for us.”
But if a chicken is raised in a pasture, it eats grass, seeds, marine algae and other natural foods, and it becomes loaded with omega-3s.
Omega-3s are an essential fat that can lower blood pressure, lower the risk of heart disease and strokes, and help prevent arthritis and certain cancers, according to Harvard’s T.H. Chan School of Public Health, so choosing your eggs carefully can have positive effects.
“The benefits from anti-inflammatory foods in your diet, not only eggs, but plant sources like walnuts and other healthy sources of omega 3s, they quell that chronic inflammation in the body that puts us at risk for diabetes, heart disease, cancers and Alzheimer’s,” Gast said.
“Having that low level of chronic inflammation—(partly attributed to) processed foods, a lot of added sugars, saturated and trans fats—can lead to obesity and all kinds of other bad outcomes.”
A good way to tell if the chickens were allowed access to the outdoors is the color of the yolk, said Jim Cross, a certified executive chef and chef supervisor for Spectrum Health Butterworth Hospital.
Chicken eggs that were allowed to feed on seeds, grass, bugs and have an overall healthy diet have a much more richly colored yolk.
“Ducks eat a lot aquatic plants and bugs, so the yolks are a deeper, richer orange color,” Cross said. Healthy chickens produce similarly vibrant eggs.
In addition to choosing eggs from well-raised chickens, what you eat with the eggs determines the overall health value of the meal. Consumers should eat their eggs with vegetables like peppers, kale and spinach to increase their healthiness, as opposed to processed foods and those with saturated fats like bacon, ham or lots of cheese, Gast said.
Cross, whose kitchen prepares 4,000 meals per day, goes through about 1,600 eggs per week. He buys all his personal eggs from local farms whose chickens live healthy lives, and both Cross and the hospital buy eggs from farms that don’t clip their chickens’ beaks—a very painful and unnatural process, he said.
In Cross’s eyes, an underutilized way to eat an egg is using it to make egg-based sauces like hollandaise or creme anglaise.
And if you use those egg sauces on top of well-cooked vegetables or in desserts, you add an additional level of flavor and texture to the meal.
“I don’t think eggs are usually considered for sauces because people think of gravies or cream sauces,” Cross said. “It’s a shame, because it’s a great way to utilize eggs in a different way.”
This year will be big year for Woodland Mall, with major retailers Von Maur and REI moving in, a unique restaurant opening its doors, and a general “new feel” for shoppers coming to the mall.
“As the Woodland Mall continues their redevelopment there are many new stores coming and renovation of some of the existing stores, which gives Woodland Mall a whole new feel,” Bob O’Callaghan, President/CEO of the Wyoming-Kentwood Area Chamber of Commerce, said to WKTV. “With Von Maur and other new stores coming in 2019, Woodland Mall is the place to shop in Kentwood.”
This week, Woodland Mall management gave an update as to the status of the redevelopment and there is good news all-round — including an on-schedule opening of Von Maur in an entirely new wing of the mall, an earlier-than-anticipated opening of West Michigan’s first REI recreation gear retailer, and several new stores already opened or renovated.
“We have been hard at work diversifying the retail mix at Woodland Mall and investing in ways to continue to create a premium shopping experience,” Cecily McCabe, Woodland Mall marketing director, said in supplied material. “We’ve had several new stores open since renovations began in the summer of 2017, and there are several more on the way, along with new programs and events throughout 2019.
“As our major redevelopment project continues through this fall, we are so excited to share our transformation with the community,” she said.
Retailer Von Maur, which will occupy 90,000 square feet in the former Sears space, is on schedule for an October 2019 opening. The location will be the high-end department store’s first in the region, as the Iowa-based store expands “its footprint across the U.S. with larger stores and new brands,” according to supplied information. “The strength of the Von Maur brand lies in its wide selection of brand-name merchandise, open and attractive store design, amenities that enhance the customer experience.” Von Maur’s customer experience includes free gift-wrapping year-round.
In 2019, shoppers can also anticipate the opening of REI, Urban Outfitters, A’Beautiful Soul, Bath & Body Works’ White Barn Shop, Black Rock Bar & Grill and more.
The opening of West Michigan’s first REI store is anticipated ahead of schedule this summer. Its 20,000 square-foot location will carry gear and clothing for activities including paddling, biking and running. Additionally, the recreation gear retailer will host workshops focused on outdoor recreation.
Also this summer, the mall plans a grand opening of Black Rock Bar & Grill in the expanded Von Maur wing. The first-to-market restaurant, according to supplied information, offers an experience in which guests sear their selection of meat or seafood on hot volcanic granite directly at their tables.
Woodland has scheduled numerous community events and programs planned all year long. Early in 2019, the mall will offer events such as a Mad Hatter tea party, photos with the Easter Bunny, employment expos, vehicle showcases and parties geared toward children, according to supplied material.
Later in the year, shoppers can look forward to family pet photos with Santa, Santa Fest, a Winter Princess Party and more. A new play area is also in the works.
The City of Kentwood’s Little Free Pantry. (Supplied/City of Kentwood)
By WKTV Staff ken@wktv.org
On the national holiday for Dr. Martin Luther King Jr., Monday. Jan. 21, the City of Kentwood stocked the shelves of its Little Free Pantry with a donation drive to collect food supplies for community members in need.
But the city is looking for support of its pantry all year long.
The city is seeking community partners willing to place a Kentwood Little Free Pantry collection bin for canned goods and other non-perishable items at their organization or business. Those interested in accepting a collection bin should contact the City of Kentwood Parks and Recreation Department at 616-656-5270 or eRecreation@kentwood.us .
Located in the Kentwood Activities Center, 355 48th St. SE, the Kentwood Little Free Pantry is similar in operation to a Little Free Library: take an item (or items) when needed and leave an item when you can. No applications are necessary. No questions are asked.
More information about Kentwood Little Free Pantry, including a list of suggested donations, is available online at kentwood.us/littlefreepantry .
“I loved sugar, and I still do,” says Kelsey Haynes, a community relations specialist for Spectrum Health. (Photo by Taylor Ballek, Spectrum Health Beat)
No candy or cookies. No soda pop. No hazelnut syrup in your coffee.
The idea filled Kelsey Haynes with dread at first. A self-described “sugar addict,” she didn’t know how she could give up her sweet ways.
But three weeks into a sugar-free challenge, she likes the results. She’s lost a few pounds. She feels energized. She has broken her afternoon candy-jar habit.
“I loved sugar, and I still do,” she says. “I just don’t crave it. It’s changing my habits.”
Sugar-free challenges are popping up on the internet lately, urging folks to cut added sweeteners from their diets for a set period of time, as a growing number of health advocates identify added sugars as a prime culprit behind rising obesity and diabetes rates.
Haynes followed a suggestion from a New York Times columnist, who advised readers to try going a month without sugar.
Most sugar-free campaigns don’t target the sugars naturally found in fruit and dairy products.
They focus on the sweet stuff added to food to make our taste buds happy. Sugar lurks in some surprising places―bread, crackers, ketchup, breakfast cereal, salad dressing and pasta sauce―that don’t seem at all sweet.
Low-calorie artificial sweeteners are eliminated in the sugar-free challenge, as well, because they help fuel the sweet-tooth habit.
“A 30-day (no-added-sugar) challenge is not such a bad idea,” says Christy McFadden, MS, RDN, a dietitian and supervisor of medical nutrition therapy for Spectrum Health. “I think people can learn a lot about how much sugar is in the food that they are eating.”
Haynes meal preps her health lunches to bring to work. Picture above is her cauliflower rice recipe. (Photo by Taylor Ballek, Spectrum Health Beat)
The challenge requires people to read nutrition labels and discover the many ways sweeteners appear in prepared food. Instead of sugar, the ingredients might include honey, agave, nectar, molasses, cane juice or sucrose―all forms of added sweeteners.
“Fifty-seven things are actually sugar on a label,” McFadden says.
With sugar incorporated into so many foods, people can develop a preference for the sweet stuff without realizing it.
“We want to eat more of it or want to overeat in general,” she says. “When we go away from that for a while and make a conscious effort to avoid it, you can retrain your taste buds to prefer other foods or just not love sugar so much.”
The 10 percent guideline
Haynes, a community relations specialist for Spectrum Health, has long been interested in nutrition and fitness. She already read nutrition labels and had a good idea of the amount of sugar in food.
But she still struggled with a longing for sweets.
“When people would ask me what my favorite sugar was, my answer would be, ‘Yes,’” she says. “That sugar packet on the table―I would open it up and eat it.”
Eliminating added sugars helped her focus on more nutritious options.
“I still eat a decent amount of sugar in fruit form,” she says.
A typical morning smoothie consists of kale, ginger, chia seeds, kefir, a half-banana and an orange.
She also developed an efficient way to plan a week’s worth of meals and snacks―to keep her healthy eating plan on track. She keeps menus and matching grocery lists on file in her computer, so she can print up a list before she heads to the store.
McFadden says the focus on healthier foods is a key benefit of a short-term no-sugar challenge.
Haynes has long been interested in nutrition and fitness. With a serious sweet tooth, she wasn’t sure she could give up her sweet ways. But three weeks into a sugar-free challenge, she likes the results. (Photo by Taylor Ballek, Spectrum Health Beat)
“I think it does force you to make healthier choices for a while and be conscious of that, too,” she says.
Americans get 13 percent of their calories from added sugar. But they should keep it under 10 percent, according to federal dietary guidelines.
Going beyond that point could mean either consuming excess calories or not eating enough nutritious foods.
For those aiming to limit sugar intake, upcoming changes in food labels will help. By July 2017, the Food and Drug Administration will require manufacturers to list added sugars on the labels for most foods. The labels must state the amount of sugar in grams and as a percent of daily calories.
The ultimate goal of a no-sugar challenge should not be to avoid all types of sugar forever, McFadden says. It should be to develop a healthy diet―one that includes fruits, vegetables, whole grains and lean proteins.
“Milk, yogurt and fruit have a lot of natural sugars. It’s not a pure evil,” she says. “But they come with all these other nutrients. In soda pop, there’s nothing there except sugar.”
In our modern culture of endless choices, food waste has become a hot topic among food policy advocates and environmental officials. According to the Food Waste Alliance, about 80 billion pounds of food are tossed in American landfills each year, which contributes to increased greenhouse gas emissions and billions of dollars wasted. If aggregated into one giant heap, this amount of wasted food would fill the Rose Bowl Stadium, which would make for a pretty pungent football game!
Fortunately, the USDA and EPA have teamed up in an effort to cut U.S. food waste in half by the year 2030. While this goal addresses over half of the food waste in landfills, it fails to address the nearly 50 percent of food waste generated by residential and consumer sectors. Therefore, it is important to recognize the steps we can take to reduce food waste. Below are five easy strategies for repurposing and revitalizing food right in your home kitchen. Such creative, simple solutions can help reduce personal food waste while consequently stretching your food budget!
Look for inner beauty. When shopping for fruits and veggies, do not judge a book by its cover! Just because produce might look odd or unconventional, it is still as delicious and nutritious as its more traditionally shaped peers. Oftentimes these ugly veggies are deemed inedible by shoppers and left to rot in the store and eventually thrown away. Save the ugly produce! Reserve bizarre fruits for smoothies and jams. Chop up peculiar veggies for soups, stews, sauces and salads. You can oven roast them, or feature them whole in a crudité. More and more companies, such as Imperfect Produce on the West Coast and Hungry Harvest on the East Coast, are hopping on the ugly produce bandwagon. Additionally, super markets such as Walmart have started discounting misshapen produce to lessen their food waste footprint. While such systematic initiatives have not yet sprouted in Michigan, take it upon yourself to be an ugly produce hero and rescue these poor edible outcasts. For more ugly inspiration, follow @UglyFruitandVeg on social media.
Create a broth bag. This genius idea from The Kitchn.com gives purpose back to all those vegetable “odds and ends” and redirects them into flavor-boosters for soups, stews, stocks and sauces. When cutting up your vegetables, save those nubs, cobs, ends and tops and freeze them in a container or freezer bag for a later use. Otherwise demoted to the garbage heap, these odds and ends are filled with optimal flavor potential. For a decadent, next-level soup, add your leftover hard cheese rinds to the broth bag and freeze.
Preserve your herbs. Chop your leftover herbs and freeze in ice cube trays topped with a bit of olive oil. Once frozen, pop them out and store in freezer bags for a later use. Drop cubes into sauces, soups, stews or any other time you are in the market for an herb-infused olive oil.
When in doubt, make pesto. Pesto is traditionally a sauce made with basil, parmesan cheese, olive oil, pine nuts (or walnuts), garlic and lemon. Get creative by using kale, carrot tops or beet greens along with or instead of the basil.
For all other food scraps, compost. You have heard of composting. You know, that cyclic concept of conserving all of your food scraps, coffee grounds, egg shells, peels and skins and turning them back into fertile soil for future growth. Though it sounds idyllic, it is oftentimes associated with smelly, rotting food, which can be a major barrier for those considering composting. Services such as Organicycle and other similar programs aim to eliminate that barrier and make composting about as hassle and smell-free as it gets with curbside pick-up for a low cost, and for those ambitious gardening folk out there, Michigan State University Extension offers programs and resources to manage your own compost pile!
We can all do our part to reduce food waste. Just employing a few of these tricks can cut back on your residential waste and might even save you a buck or two! For additional resources on food waste reduction, head to MSU Extension.
It is mid-afternoon and the vending machine down the hall is calling out to you. Do you take the calling and grab a candy bar and soda to satisfy the afternoon snack attack? This might leave you with feelings of guilt or feeling sluggish an hour or two later. Many people, especially those who work desk jobs, struggle with this battle on a daily basis. What is the key to beating the vending machine blues?
Michigan State University Extension says that planning is the number one weapon against the “vending machine assault.” If you know you are always hungry at 2 p.m., then it makes sense to have snacks handy when hunger strikes. We often run into problems when we wait to decide what to eat until we are very hungry and we then reach for the closest, quickest option. Having something quick and healthy that is readily available before we get to that point helps us to choose better options. To prevent eating unhealthy foods, MSU Extension recommends the following tips:
Try to pack snacks for a whole week or several days at a time and select a variety of options to choose from, so that there is always something appealing regardless of how you are feeling. Some days you may want a salty, crunchy snack like nuts or trail mix, whereas other days something sweet like fruit may be more of what you have a craving for.
Most offices have a refrigerator to store lunches or snacks, so bringing along a small stock of yogurt or cheese, which gives you a protein packed snack that is readily available, will give you a healthy option to curb your afternoon hunger.
Similar to yogurt or cheese, stocking up on carrots or jicama and hummus can help to provide you with the kick you need to finish off your day.
By packing foods at home you can control the portion size of your snack. Sometimes our best laid-out plans still go awry and we end up at the vending machine anyway. If this is the case, try to choose snacks that are lower in calories such as baked plain chips instead of regular flavored ones and tea or sparkling water instead of soda.
Remember that everything is fine in moderation, so if you generally make healthy choices, it is okay to occasionally splurge on that candy bar or bag of chips when the vending machine comes calling. Being prepared ahead of time will help make the vending machine habit a once in while occurrence rather than a once a day choice.
Boost your metabolism by eating a wholesome breakfast each day. This is just one of a few ways to rev up your calorie-burner. (Courtesy Spectrum Health Beat)
By Spectrum Health Beat Staff
Unfortunately, it’s true: Our metabolism slows down as we age.
On average, we lose 2 to 8 percent of our muscle mass per decade, and that slows our metabolic rate.
A recent article in U.S. News & World Report cites the importance of maintaining lean muscle to combat the decline.
“Strength training can help decrease this process, but adjusting your diet to eat less is also critical,” said Jill Graybill, a registered dietitian at Spectrum Health.
You can speed up your metabolism, but don’t be fooled by claims that popping a few supplements or eating certain foods will get the job done, Graybill cautioned.
“There is a lot of misinformation on this subject,” she said. “Most of it is smoke and mirrors.”
Genetics can give some people an edge, but the best way to increase your metabolism is to adopt a few good habits, including these:
1. Build resistance
Use resistance exercise to build more lean muscle mass. More muscle burns more calories, even at rest.
2. Eat breakfast
The morning meal has been shown to jump-start the metabolic process.
3. Eat every four hours
This little trick speeds up your metabolism. Skipping meals slows it down.
4. Think protein
Include protein each time you eat. It takes more energy to break down, again, revving up your metabolic rate. Sources include dairy, nuts, seeds, beans, eggs and meat. Plus, protein is slower to digest, so you feel full longer.
5. Eat enough
Yes, even while losing weight. A diet that is too low in calories slows your metabolism to a crawl. Don’t sabotage your efforts by eating too little. Most people should not go lower than 1,200 calories a day or they risk not meeting their nutritional needs. Only go lower if you’re under medical supervision.
If you’re looking to eat healthier, but don’t want to give up those deliciously satisfying foods, look no further.
What you want exists—it’s the Mediterranean diet.
The best part of it all: A plethora of research correlates this cuisine with improved health and longevity. A Mediterranean-style diet reduces risk factors for heart disease, high blood pressure, diabetes and Alzheimer’s, and it also fights inflammation and adds antioxidants.
People who eat this kind of diet live longer with less disease.
Offer a Middle Eastern vegetarian appetizer menu at your holiday events and reap the delicious health benefits. You can buy many of these items at a Middle Eastern deli.
The diet limits red meats, placing emphasis on plant-based proteins and nuts, and promoting seafood and chicken along with legumes, veggies, high-antioxidant fruits and whole grains.
The result is a lower-glycemic diet, which can help reduce the risk of type 2 diabetes by improving insulin sensitivity and the function of cells in the pancreas, which helps to improve blood sugar control.
Olive oil replaces butter in Mediterranean recipes, and delicious herbs and spices make it easier to reduce salt.
In my series Eating the Mediterranean Way, participants have reported significant reductions in blood sugar with minimal weight loss. Because the cuisine emphasizes good fats instead of low fat, it’s better for weight loss than a low-fat diet.
The Mediterranean diet is more satisfying because people feel less deprived by their meals—they’re getting essential nutrition in a delicious way. They also report reduced cravings for sugar, which makes weight loss easier.
An important thing to keep in mind: Lifestyle is just as important as food.
People from Mediterranean countries enjoy and savor their food, turning every meal into an excuse for a social occasion with family and friends. A little red wine may be part of the menu, too.
Learn more about or sign up for the next Eating the Mediterranean Way class by calling 616.774.7779.
As we age, it seems that it is harder to control body weight, especially the protrusion and flattening of certain body parts. It appears as though, for no good reason, our bellies poke out a little more and our buttocks flatten a little more. A potential culprit for that protruding belly is diet soda or beverages with artificial sweeteners.
In an articleby Wiley of Science Daily, a study shows a direct link between the high consumption of diet drinks and the increase of belly fat in older adults. The study also references, with the increase in belly fat, that there is the increased risk of other diseases related to obesity. If you are one of the individuals who, in an effort to reduce the intake of sugary drinks have turned to diet drinks and you find yourself drinking one or more diet drinks daily, here are some suggestions to your decrease your intake:
Substitute at least one diet drink with real fruit-flavored water, like lemons, strawberries, peaches, etc.
Replace one diet drink, per day with a tall glass of plain, cold water.
When eating out, alternate your beverages by substituting a glass of water with lemon every other time you eat out.
Identify your favorite diet drink, if they don’t have it on the menu, drink water instead.
Order unsweetened fruit tea instead of a diet soda.
Plan to reduce your diet soda intake to only a few times a week, then progress to only a few times a month, or less.
Eventually, over time, you should experience some reduction in belly fat. Read more about other health, nutrition and weight management topics through Michigan State University Extension. There are many tips to encourage you to work on habits that may be contributing to extra fat and help reduce some risks factors related to obesity.
Looking for a way to add depth of flavor to some food dishes? Why not make flavored vinegar using either herbs or berries from the garden? Michigan State University Extension says that flavored vinegars are easy and fairly safe to make, provided precautions and the directions are followed.
It’s important to know that only glass containers that are free of cracks and nicks can be used to make flavored vinegars. The containers can be sealed with cork stoppers or two-piece canning lids and will need to be washed, rinsed and sterilized.
Herbal Flavored Vinegars
For herbal vinegars, choose fresh picked herbs just before they begin to flower for the best flavor. Three or four sprigs of herbs are needed per pint of vinegar. When picking your herbs, do so in the morning, just after the dew has dried, but before the noon sun and use only the best leaves or stems. Discard crushed, discolored, dried out or nibbled on pieces because these will give the vinegar a bitter flavor, plus the quality will be poor. The damaged pieces may introduce mold spores into the vinegar and if damaged product is put in, less than desirable product will be the result.
After picking, gently and thoroughly wash the herbs and then blot them dry. Next, dip the herbs in a sanitizing bleach solution. The concentration of the chlorine bleach solution should be one teaspoon of chlorine bleach to six cups of water. Then rinse the herbs thoroughly under cold water and use clean paper towels to blot them dry. The step of rinsing in the chlorine bleach solution is needed to avoid introducing food borne pathogens into the product.
Dried herbs may also be used. Three tablespoons of dried herbs are needed per pint of vinegar.
Fruit Flavored Vinegars
Favorite fruits used in vinegars are raspberries, blackberries, strawberries, peaches, pears and the peel of lemons or oranges. Sometimes the fruits are paired with herbs and spices like mint or cinnamon. Other popular flavorings include peeled garlic, green onions, jalapeno or other peppers, mustard seed and peppercorns.
Preparation of the fruit and vegetables includes washing and peeling, if necessary. Small fruits and vegetables may be left whole, whereas larger fruits like peaches need to be cubed or sliced. Allow one to two cups of fruit per pint of vinegar or the peel of a whole orange or lemon per pint of vinegar.
Types of Vinegar
Not all vinegars are created equal. Distilled white vinegar is clear in color, but has a distinctively sharp flavor of its own. However, distilled white vinegar is the best choice for those delicate herb flavors. Apple cider vinegar is milder in flavor, but the amber color may not be desirable. The apple cider vinegar blends best with fruits.
Even though wine or champagne vinegars are more expensive, they tend to have a more delicate flavor that works well with delicate herbs and light flavored fruits. Red wine vinegar goes well with spices and stronger herbs like rosemary, but most other herb flavors will be masked by the red wine flavor.
Beware that wine vinegars contain some protein, which make them an excellent medium for bacterial growth to take place in. If wine vinegars are used, they need to be handled properly and stored carefully. For safety reasons, use only commercially produced vinegars.
Flavoring Vinegar
The process of flavoring the vinegar involves placing the prepared fruits, herbs and/or spices in the sterilized glass jars. Use three to four sprigs of fresh herbs or three tablespoons of dried herbs per pint jar. For fruits, use one to two cups of fruit or the peel of one orange or lemon per pint of vinegar to be flavored. Do not over pack the jars.
Sometimes it is necessary to slightly bruise the herbs or fruits to help release the flavors. When working with jalapeno or hot peppers, it is wise to wear gloves.
Heat the vinegar to just below the boiling point about 190 -195 degrees Fahrenheit and then pour over the flavoring, leaving a quarter-inch of head space. Wipe the rims with a clean damp cloth and then adjust the lid, corks or screw cap tightly. Allow to cool undisturbed.
Store the vinegar in a cool, dark place for three to four weeks, this will give the flavors the chance to develop. After the time has passed, strain the vinegar through damp cheesecloth or coffee filters until it is no longer cloudy. This may take more than one straining. Discard the fruit, herbs, vegetables and spices because they have served their purpose.
Prepare the jars for the final bottling process and pour the strained vinegar into clean sterilized jars and cap tightly. Label the vinegar and decorate the jar if it is a gift.
Flavored vinegars can add excitement to dishes by the blending of different flavors. Try this new gift of the garden.
Gift-giving adds up fast, both financially and emotionally, during the holiday season. The stress of finding just the right thing may be easier than you think and you can keep your loved ones health in mind at the same time.
Michigan State University Extension suggests these healthy ideas to be used for any age group and they promote physical activity and healthy eating along the way.
Health related magazine – Give a recipe magazine or one related to overall health. There are magazines for children, women or men as well as magazines specific to physical activity.
Healthy recipe and ingredients – Do you have a favorite healthy recipe that everyone always asks you to make? Copy the recipe and purchase the ingredients and you have a great gift.
Meals for someone home bound – Prepare a meal for someone who has just had a baby or surgery, to an elderly person no longer able to get out or anyone else you feel is in need. As you cook for yourself or your family, simply take out one serving. These meals could also be frozen and used as needed by the person receiving them.
Coupon to host a sledding party – Sledding is a great way to promote physical activity during winter months. After sledding, serve healthy snacks like cheese sticks and apples with low-fat hot chocolate.
Physical activity items – Purchase exercise equipment either new or used that can be found at second-hand stores. If kids are on your list, look for soccer balls, bats, skates, scooters, snowshoes, sleds, exercise bands or helmets to keep kids thinking of physical activity all year long.
Gift certificate to swim at a local hotel – Swimming is appropriate for any age group and could be used for those older adults who have everything. Many hotels have designated public swimming hours with daily or monthly passes available.
Gardening supplies – Gardening supplies might not be as easily found in large stores this time of year, but local hardware and farm supply stores will have a rake, shovel, hand tools, gloves or knee pads, many items to make a gardener happy and ready to plan for next year’s garden.
Coupons to walk with a friend – Have you been meaning to join friends on a daily walk? This gift benefits the giver and the receiver. Keep yourself and your friends motivated to take that healthy walk each day, create a coupon in the shape of your favorite walking shoes. On your way out the door grab a can of soup for each hand and work those arm muscles while walking.
Gift certificate for roller-skate rental – When is the last time you went roller-skating? Roller rinks are still available and are a great way to spend time participating in physical activity as a family.
These gifts don’t take a lot of time, are low or no cost and send a strong message of caring because they promote health and well-being to those you care about, great reasons to choose from this list when finishing up your holiday gift-giving.
Not sure you’re crafty enough to create all these great gift certificate ideas? Pinterest can help! Simply fill in the information and print the certificates at home. For family nutrition information, Choose My Plate online has a wealth of information to stay healthy all year long. To find out more about physical activity and healthy eating for the whole family try the Academy of Nutrition and Dietetics.
Common perceptions about fats are often not true and avoiding all fats is not healthy because it is important to have healthy fats in our diet. There are fats that contain essential fatty acids that are necessary for good health and fats that help the body to use certain vitamins.
The United State Department of Agriculture (USDA) makes the following recommendations in the 2015-2020 Dietary Guidelines for Americans:
Keep trans-fatty acid consumption as low as possible, especially by limiting foods that contain synthetic sources of trans-fats, such as partially hydrogenated oils, and by limiting other solid fats.
Reduce the intake of calories from solid fats and added sugars. Such as:
Butters, stick margarines, and animal fats from beef and pork. These are all solid at room temperature.
Soft drinks, candy, cakes, cookies, fruit drinks and ice cream. These are all processed foods that have added sugars and syrups.
Here are some actions you can take every day to keep your consumption of saturated fats, trans-fats and cholesterol low while consuming a nutritionally adequate diet.
Check the Nutrition Facts label to compare foods. Our interactive label can help you find what to look at on the label.
Choose alternative fats. Replace saturated and trans-fats in your diet with monounsaturated and polyunsaturated fats. Sources of monounsaturated fats include olive and canola oils. Sources of polyunsaturated fats include soybean, corn, sunflower oils and foods like nuts.
Consider consuming fish and cuts of lean meat. Examples include:
Poultry: chicken or turkey white meat or ground meat
Beef: flank steak, top loin, sirloin, lean ground beef
Pork: pork tenderloin
Seafood: salmon, trout, cod, flounder, mackerel, mussels and clams
Choose foods such as dairy products, lean meats, fish, skinless poultry, whole grain foods and fruit and vegetables.
Beware of diets that tell you to eliminate a nutrient, such as fat.
Daily essential fatty acid consumption contributes to our overall daily health in moderation. For more information please contact your local MSU Extension office or visit the MSU Extension Health and Nutrition site.
As our natural growing season comes to an end, it is important to properly store all of your home preserved foods correctly to maintain safety and quality over winter. Find a cool place between 50 and 70 degrees Fahrenheit, is dry and has some circulation to keep your jars filled with your home preserved foods. If contents are exposed to direct sunlight or stored in a warm place, the food may lose quality in a shorter amount of time.
Wash the outside of lids and jars to remove any residue that may have leaked out. Remove ring bands and wash and dry the outside of lids, jars and the band to remove any residue that may have leaked out in order to prevent rusting. It is recommended that jars be stored without ring bands to allow for easier detection of broken vacuum seals.
Label and date each jar with the name of the contents and the date is was preserved. This practice will help ensure you are eating foods that have been preserved safely in a timely matter. For the best quality of food, preserve only the amount of food that you can use in one year. It is important to not taste food from jars with lids that have become unsealed or show signs of spoilage. As each jar is taken off the shelf for use, examine its lid for tightness and that the lid is still vacuumed.
Canning equipment should also be stored properly. For safe operation of your pressure canner for the next year, Michigan State University Extension recommends cleaning the vent and safety valve by drawing a clean string or narrow strip of cloth through the opening, remove the valve and follow the manufacturer’s directions. The rubber gasket that helps the edges of the canner and lid prevent steam from escaping should be cleaned or replaced if needed. Clean the equipment with hot soapy water and then rinse and dry.
If your pressure canner has a dial gauge, be careful not to immerse the gauge when cleaning. If the inside of your aluminum canner has darkened, it can be cleaned by filling the canner with a mixture of one tablespoon cream of tartar to a quart of water and boil until the dark deposits disappear.
Store the canner with crumpled clean paper towels in the bottom to help absorb moisture and odors. Place the lid upside down on the canner, remembering not to seal it. These same directions apply to a weighted gauge canner, except that the lid can be submerged in water for cleaning.
Following proper storage of your home preserved foods will help ensure the quality and safety of your canned food to be enjoyed all year. Giving your canning equipment special attention in cleaning and maintenance will make you ready for the next growing season of preserving.
Traditions are a wonderful part of the holiday season. It’s common that at gatherings, rather than one person bearing the burden of preparing the entire meal, several people divide the duties prior to getting together. Then, on the day, one person will then bring the veggies, another rolls, another salad, another dessert, etc.
When dividing the tasks, keep in mind food safety and consider two important factors: the type of food being transported and the length of time involved. Michigan State University Extension (MSU) recommends applying the two-hour rule – do not leave perishable foods at room temperature for longer than two hours. Remember the two-hour rule includes the time involved prepping foods from their raw state to the finished state, as well as the time the food will spend on the table being served.
Family members traveling long distances should be assigned foods that may not need refrigeration, like fruit pies, rolls, etc. Local relatives (within a half hour travel distance or less) should be in charge of more perishable items such as meat, poultry, fish, cut produce or cooked casseroles.
Keep in mind, hot foods must be kept hot (140 degrees Fahrenheit or higher) and cold foods, kept cold (40 degrees Fahrenheit or colder). To keep the hot foods hot, consider using an insulated bag designed to keep foods warm. Remember, these bags are temporary and not designed for long-term hot holding. Keep your cold food cold by utilizing a cooler packed with ice or freezer gel packs. Do not rely on the outside temperature to keep food cold even during freezing winters. Cars and garages can take on a “greenhouse effect” and actually become warm, defeating the purpose of attempting to store cold foods outside.
If you are the host house, plan ahead for your feast by clearing your refrigerator out ahead of time and creating room to store the food that will be arriving. Have extra coolers on hand with ice or freezer packs for cold foods and borrow roasters or slow cookers to help keep all the arriving hot food heated. Don’t forget to have plenty of refrigerator containers or plastic food grade bags on hand for the leftovers after the meal. Putting large quantities of food into smaller containers will allow the food to cool quickly and remain safe by preventing any bacteria from growing. Also, ensure leftovers are not left out at room temperature or in the temperature danger zone (40 degrees – 140 degrees Fahrenheit).
Michigan State University Extension recommends planning your larger meals out ahead of time, be prepared and make room in your kitchen for storage before and after the meal to prevent foodborne illness from ruining your family gatherings.
November is here, and with it, the holiday season begins. As you begin to plan and shop for the upcoming Thanksgiving holiday, including the turkey dinner with all the trimmings, a critical step for preparing your great holiday meal is to safely prepare your stuffing.
When it comes to both the turkey and stuffing there are food safety practices that must be considered in order to ensure a great tasting and safe holiday meal. Cooking a home-stuffed turkey is riskier than cooking the stuffing separate from the turkey. Even if the turkey has reached the safe minimum internal temperature of 165 degrees Fahrenheit, the stuffing may not have reached a temperature high enough to destroy potential bacteria.
Purchase a food thermometer if you don’t have one, or if you do have one, find it and calibrate the thermometer in your kitchen
When planning for your stuffing, it is recommended to bake your stuffing outside of the turkey in a separate baking dish, until the stuffing reaches a temperature of 165 degrees Fahrenheit.
If you choose to stuff your turkey, follow these tips:
Precook any raw items like meat, fish or poultry that is an ingredient in the stuffing.
Do not mix wet and dry stuffing ingredients until you are ready to stuff the turkey.
Stuff the turkey loosely with the moist stuffing.
Use a food thermometer to ensure that the center of the stuffing reaches the temperature of 165 degrees Fahrenheit. Bacteria that could cause food-borne illness can survive if the temperature does not reach 165 degrees Fahrenheit.
If the turkey has not reached a minimum internal cooking temperature of 165 degrees, continue roasting the turkey until it reaches the minimum temperature.
Let the turkey and stuffing rest for 20 minutes before carving and removing the stuffing.
Refrigerate any leftover stuffing within two hours of removing it from the oven.
Reheat stuffing to a temperature of 165 degrees Fahrenheit before eating the leftovers.
Enjoy your safe and tasty stuffing for this year’s turkey day.
With food temptations at their greatest, it may seem impossible to lose any weight during the holiday season, but if you pay close attention to detail, losing or maintaining a healthy weight can be done during the holidays. Most of us would agree that holidays are healthier when we can maintain a healthy weight.
Be recipe ready. As you search and shop for holiday recipes, search for those already incorporating low or reduced fat. Other substitutions include:
Replace high fat oil(s) — Applesauce and canned pumpkin are good substitutes in most baked good recipes. Look for trans-fat-free oils, spreads and butter. Instead of oil, use low-fat or non-fat cooking sprays to coat and cook meat, sauté vegetables or prepare omelets.
Cut down on sugar — Keeping tabs on how much sugar you’re swallowing is an important part of a heart-healthy lifestyle, especially if you’ve been diagnosed with diabetes or pre-diabetes. Explore using sugar substitutes like stevia which can be used in drinks and for baking. The good news, according to the American Heart Association (AHA) is that cutting down on sugar may be easier than you think. Read food labels to identify sugar and hidden sugars.
Garnish not! — Skip the added butter, whip cream, gravy & cream sauces. Going plain allows you to enjoy 100 percent of the foods natural flavor.
Explore your menu options — The internet, the library and most newspapers include articles that offer step by step tips for healthier baking, shopping and cooking.
You bite it, you write it — What if just by making one change in your habits you could double your weight loss? It may sound too good to be true, but many experts say that the simple act of keeping a food diary can encourage you to eat fewer calories — and thus lose weight. Don’t deny yourself of your favorite holiday foods, instead watch your portion size and track what you eat. Food tracking reveals:
What’s missing — Food tracking or food journaling allows you to see how much and what you are eating. You also see what you’re not eating (good carbs vs. bad carbs, fiber and hidden sugars) and perhaps your diet is lacking fruits or vegetables.
Food triggers — Food tracking can also reveal and identify triggers to avoid, such as not eating enough throughout the day and then overeating at night, or overeating when drinking alcohol.
Track your physical activity — In almost all plans to lose or maintain a healthy weight, you have to stay active. As a start, the CDC recommends that adults need to do two hours and 30 minutes of both aerobic and muscle-strengthening physical activities weekly.
Set your goal to lose or at least maintain your weight during this upcoming holiday season. There is a tendency to gain weight in adulthood, but being overweight increases the risk for high blood pressure, heart disease, stroke, diabetes and certain types of cancer, arthritis, breathing problems and other illness. Therefore, most adults should not gain weight. If you are uncertain about your risk of developing a problem associated with being overweight, you should consult a health professional.
"People rarely succeed unless they have fun in what they are doing."
~ Dale Carnegie
Don’t forget your roots
Searching for the perfect Christmas tree? You might want to check out Downtown Market’s Christmas Tree & Decor Lot, beginning Saturday, Nov. 17th. The market also has lots of other treasures and events coming up. Go here for more info.
Must open before Christmas
Bring the kids! The Grand Rapids Symphony Pops has quite the lineup this holiday season, from thrilling acrobatics, classic films and timeless music, to the the sublime sounds of the holidays, sure to make spirits bright. Go here for info.
It’s OK to wax nostalgic
This holiday season, you’re in for an extra-special treat! From Saturday, Nov. 17 through Jan. 18, the Grand Rapids Public Museum (GRPM) will have a community favorite on display — the Herpolsheimer’s Child Passenger Train. While you’re there, enjoy the Museum’s holiday decorations. Go here for more info.
Fun fact:
It was a simpler time.
Between 1887-1933 a fishing schooner called the "Christmas Ship" would tie up at the Clark Street bridge and sell spruce trees from Michigan to Chicagoans.
Having a TV or movie day once in a while won’t kill you, but frequent binge-watching ups your chances of developing serious health conditions. (Courtesy Spectrum Health Beat)
You’ve just settled in to your well-worn spot on the couch, big bowl of popcorn, chips or other savory snacks and soda by your side, ready for an all-day, TV-watching extravaganza.
But you might want to push pause—according to a new study, your health might be Breaking Bad, too.
In a recent study of people at higher risk of developing diabetes, researchers found every hour spent sitting can increase that risk by 3.4 percent. So sitting through the last season of Mad Men can lead to a 30 percent increased risk, according to studies published in the journal Diabetologia and elsewhere.
“I would echo the beliefs, simply because the information is known,” Dr. Selfe said. “We know that individuals at risk, whether it’s a family genetic component, a history of gestational diabetes, metabolic syndrome, are at high risk of developing Type 2 diabetes.
“In my mind, this echoes the things we already know, but it puts a focus on our American lifestyle. Sitting on the couch multiple hours a day, I would suspect, whether it’s reading a book, watching television or what have you, all of those things are going to contribute to further risk of diabetes.”
The risk is very real for a growing number of Americans.
According to 2018 statistics from the American Diabetes Association, one in 11 Americans have diabetes. About a quarter don’t know they have the condition, and the majority of them have Type 2 diabetes.
But a day-long The Big Bang Theory marathon probably isn’t a one-way trip to Type 2 by itself, Dr. Selfe said.
“If you’re talking about one day, I’d take (the study) with a grain of salt,” he said. “So this weekend, you binge-watch Breaking Bad for 12 hours, that means, theoretically, in the next five years, you’re going to get diabetes. I think that’s an overstatement of what they’re trying to get at, but it’s kind of for shock value.”
What the study does underscore, Dr. Selfe said, is that our increasingly sedentary lifestyles are taking their toll on our long-term health.
“From my perspective, (the study) confirms what we already know,” he said. “Engaging in regular exercise, being active on a daily basis—which has become more difficult in American society because we have computers, smart phones, the internet and machines to do a lot of the regular work we used to do even 50 or 100 years ago—really has increased that risk.”
But unlike, say, Dexter, this story doesn’t have to have an unhappy ending. The key is all about balance, Dr. Selfe explained.
“You definitely shouldn’t binge-watch and drink soda and eat Cheetos and all these other things that are prolific in American society,” he said. “I think this study, and studies done in the past, all beg toward moderation, and we are not a society of moderation. We super-size all of our foods, and we binge-watch TV at times. The reality is we continue to do less and less on a daily basis. Some of that is out of choice, and some of that is out of our situation. A lot of us sit behind a desk eight to 12 hours a day.
“The bottom line is, people need to engage in moderation, and they need to realize that incorporating activity on a daily basis is markedly impactful across the board, whether we’re talking about heart disease, high blood pressure, arthritis, diabetes, cholesterol … across the gamut, activity has been shown to be beneficial for everybody.”
So don’t forget to mix in some actual walking, before you settle in to watch the last season of The Walking Dead.
Know your numbers. Get your annual physical, including all of the blood and urine labs your doctor deems necessary. Need help finding a doctor? Call 877.362.8362 to get connected with a provider who will suit your needs.
Thanksgiving is Thursday, Nov. 22nd, and West Michigan is going all out in celebration. Enjoy delicious food at a buffet, or get a meal to bring home to your family. All of the classics will be there, from ham and turkey to stuffing and potatoes. If you have room for dessert, that will be served as well. There’s more to do after you eat, like holiday tours and early shopping. Enjoy a West Michigan Thanksgiving this month.
Dine in Southern West Michigan
Silo Banquets & Catering in Allegan offers their Thanksgiving Dinner to Go every year. The Silo has the largest catering kitchen in West Michigan, and each of the dinners that they prepare are ready to feed up to ten people. These dinners include everything that you need to have a family Thanksgiving meal, including turkey or ham, mashed potatoes, rolls, gravy, pie, and more. Make Thanksgiving dinner a breeze with these ready-to-serve meals.
Thanksgiving is a special time to express gratitude for all the blessings of the year. In honor of this celebration, Schuler’s Restaurant in Marshall serves turkey, dressing, mashed potatoes, and all the trimmings. Make reservations to have a family Thanksgiving in Schuler’s beautiful dining room, or order ahead and pick up your feast on Thanksgiving Day to share with your family at home.
This Thanksgiving, give the cooks in your family a much-deserved break. Bring your family to the Boulevard Inn & Bistro in St. Joseph for their Thanksgiving Day Brunch Buffet on Thursday, Nov. 22nd. Just choose your favorites from the bountiful buffet, sit back, and enjoy being together.
The Bay Pointe Inn in Shelbyville is hosting a Thanksgiving Brunch Buffet and live music on Thursday, Nov. 22nd. The menu includes traditional Thanksgiving fare, like turkey, potatoes, and pumpkin pie, in addition to pastries, shrimp cocktails, mini mousse, and more.
You’ll find some of the freshest farm ingredients served for Thanksgiving when you visit Saugatuck. They have a variety of Thanksgiving specials and buffets throughout the area, many of which are on Thanksgiving day. Area restaurants will serve a traditional menu with a few added surprises.
Henderson Castle (file photo)
Henderson Castle in is hosting their annual Thanksgiving Dinner on Wednesday, Nov. 21st. Enjoy all the delicious food that you’ve come to expect from Henderson Castle during this festive season.
The Radisson Plaza Hotel in Kalamazoo has two restaurants, each offering different Thanksgiving specials and events. Zazio’s is hosting a special Black Friday Brunch on Friday, Nov. 23rd. Over at Old Burdick’s Bar & Grill, they’ll be serving up a holiday-themed menu on Thanksgiving.
Dine in Central West Michigan
Double JJ Resort in Rothbury is once again hosting their popular Thanksgiving Buffet at the Sundance Restaurant. The annual buffet is a relaxing way to spend time with friends and family with the beautiful view from the Sundance. This delicious brunch buffet features a unique menu every year.
Chef Tim and his team at SE4SONS Gastropub at Muskegon Country Club will be preparing Thanksgiving dinners for you to take home and throw in the oven. All meals will be sent with cooking and reheating instructions, making it easy to put together your Thanksgiving feast. All orders must be placed by Thursday, Nov. 15th.
Both the JW Marriott and Amway Grand Plaza Hotel in Grand Rapids are serving up Thanksgiving day brunches on Thursday, Nov. 22nd. Reservations are recommended.
Stop by Mt. Pleasant for Thanksgiving and leave the cooking to the professionals. They have both Thanksgiving buffets and easy dinners that you can take home to the family. Enjoy Thanksgiving-themed entrees, sides, and desserts without all the mess and clean up.
The Holland area is going all out for Thanksgiving. The area is home to dozens of restaurants, each with their own Thanksgiving traditions and menus. Check out what the Holland area restaurants have to offer, and find the perfect restaurant to suit your tastes and fit into your budget.
Dine in Northern West Michigan
The popular Thanksgiving Day Buffet at Grand Traverse Resort in Williamsburg is back. Enjoy a wide array of Thanksgiving-themed brunch treats as well as a special buffet for kids. The Thanksgiving buffet menu is available on the Aerie Restaurant website where you can also make your reservations.
If the thought of preparing an entire Thanksgiving meal for your family and friends has you stressed out, let Shanty Creek Resort in Bellaire do the cooking and cleaning up. Call today to make reservations for the Thanksgiving Harvest Buffet at The Lakeview Restaurant. This buffet offers a delicious array of everything you’d expect a traditional Thanksgiving feast to include and more.
You’re invited to bring your family to the Thanksgiving Celebration at Boyne Mountain in Boyne Falls. They have plenty of activities and entertainment for all ages. For your Thanksgiving meal, choose either the delightful buffet or have a complete meal, including all of the holiday favorites, prepared and delivered to your room.
Crystal Mountain in Thompsonville is hosting a Thanksgiving weekend full of family events and activities. Their Thanksgiving Reconnect Weekend runs from Thursday, Nov. 22nd to Sunday, Nov. 25th, kicking off with the 4K Turkey Vulture Trot. Afterward, enjoy a well-deserved traditional Thanksgiving buffet.
Charlevoix area (file photo)
Thanksgiving brings family and friends together, and Charlevoix welcomes you and your loved ones to come to celebrate this special holiday with them. During the long weekend, enjoy Thanksgiving feasts at local restaurants, including Stafford’s Weathervane Restaurant.
Get into the Thanksgiving spirit with a stop along the Wineries of Old Mission Peninsula wine trail. Drop into one of the nine unique wineries for a wine tasting to decide which Michigan wines you will be serving this holiday season.
Pre-Thanksgiving Traditions
Just in time for Thanksgiving, Lansing is getting decked out with thousands of lights and holiday fun for the Silver Bells in the City celebration. Silver Bells in the City attracts over 80,000 people to the Capital City each year and takes place annually on the Friday before Thanksgiving. This free event brings family and friends together to kick off the holiday season.
Grand Haven Main Street provides a picturesque postcard start to this year’s holiday season. Downtown Grand Haven will be abuzz with festivities and cheer as Light Night gets you in a festive mood on Friday, Nov. 16th. Carolers will be strolling throughout downtown, roasted chestnuts, cider, and hot chocolate will be available to the public courtesy of Grand Haven Main Street and Grand Haven Tri-Cities Historical Museum.
Get in the holiday spirit in Mecosta County with the Festival of Lights parade on Saturday, Nov. 17th. This popular parade features 30 floats and groups of walkers loaded with Christmas lights, live reindeer, and a grand entrance by Santa and Mrs. Claus.
Stay at Hotel Walloon for the area’s holiday kick off! On Wednesday, Nov. 21st, the Village of Walloon will come alive with Christmas vendors, an appearance by Santa, the lighting of the village, kids activities, and more. Then, spend a relaxing weekend celebrating Thanksgiving in northern Michigan.
Events Over Thanksgiving Weekend
From Thursday to Sunday and throughout November, Thanksgiving events are taking over many parts of West Michigan. The extended weekend is the perfect time to get out with family and friends to enjoy the festivities.
The Radisson Plaza Hotel in Kalamazoo has two restaurants, each offering different Thanksgiving specials and events. Zazios is hosting a Holiday Cooking Class on Wednesday, Nov.17th to teach you how to wow your guests this holiday season. They’re also hosting a special Black Friday Brunch on Friday, Nov. 23rd. Over at Old Burdick’s Bar & Grill, they’ll be serving up a holiday-themed menu on Thanksgiving.
The Holland area is going all out for Thanksgiving, with events, buffets, and ways to give back to the community. Before feasting upon one of the area’s many Thanksgiving buffets, lace up your running or walking shoes for the Turkey Trot 8K on Thursday, Nov. 22nd. Stop by the Kerstmarkt on Nov. 23rd and 24th, or enjoy a post-Thanksgiving concert at the Park Theatre on Saturday, Nov. 24th. From now through Dec. 22nd, the Holland Area Visitors Bureau is hosting a Winter Coat & Food Drive. Get in the holiday spirit and give back by dropping off new and gently used coats, hats, mittens, and scarves as well as non-perishable food items to the WHTC AM radio station or the Holland Area Visitors Bureau.
The Muskegon area has holiday events all month long. Just in time for Thanksgiving, the 14th Annual Festival of Trees at the Muskegon Museum of Art features themed trees and decor from Nov. 21st to Dec. 2nd. While the family is in town for Thanksgiving, take them on the Hackley & Hume Holiday Tour on Nov. 24th and 25th. Experience the Hackley and Hume homes by candlelight to celebrate the holiday season.
You’re invited to bring your family to the Thanksgiving Celebration at Boyne Mountain in Boyne Falls. They have plenty of activities and entertainment for all ages. For your Thanksgiving meal, choose either the delightful buffet or have a complete meal, including all of the holiday favorites, prepared and delivered to your room.
Crystal Mountain in Thompsonville is hosting a Thanksgiving weekend full of family events and activities. Their Thanksgiving Reconnect Weekend runs from Thursday, Nov. 22nd to Sunday, Nov. 25th, kicking off with the 4K Turkey Vulture Trot. Afterward, enjoy a traditional Thanksgiving buffet. The Holiday Trail Celebration is Friday, Nov. 23rd, with a Christmas tree lighting the following day.
Thanksgiving brings family and friends together, and Charlevoix welcomes you and your loved ones to come to celebrate this special holiday with them. Before the holiday commences, sign up for the annual Turkey Trot 5K run along the shores of Lake Michigan and Lake Charlevoix. During the long weekend, enjoy Thanksgiving feasts at local restaurants, including Stafford’s Weathervane Restaurant.
Thanksgiving Stays & Packages
Take a road trip to quiet Saugatuck and host your Thanksgiving dinner in a vacation rental from Lakeshore Lodging. Whether you have a larger group to host this Thanksgiving or you’re just looking for a change of scenery, choosing to host your Thanksgiving dinner in a vacation rental is a fresh way to do the holiday.
As a thank you to their guests, the All Season Hotel & Resort in Kalkaska is offering a free night when you purchase and stay one night between Nov. 20th and 30th.
The Thanksgiving Package at the Terrace Inn & 1911 Restaurant in Petoskey includes a two-night stay for two in one of their cozy cottage-style rooms on Nov. 22nd and 23rd.
You found a great sale on meat and bought more than you can use within a day or two. You can preserve it by canning, drying or freezing. Freezing is by far the simplest method of preserving meat. Michigan State University Extension has some helpful tips when freezing meat.
You can freeze fresh meat and poultry in its supermarket wrapping if you will use it in a month or two. The United States Department of Agriculture recommends that you add a second wrapping for long-term storage to maintain quality and prevent freezer burn. Overwrap the package of meat with airtight heavy-duty aluminum foil, freezer paper or place the package inside a freezer bag. While it is safe to freeze fresh meat or poultry in its supermarket wrapping, this type of wrap allows air to pass through, which can lead to freezer burn. Foods with freezer burn are safe to eat, but will be dry and may not taste good.
Keep your freezer at 0º Fahrenheit or lower. Put no more food in your freezer than can get frozen in 24 hours.
Spread out the bags of meat in your freezer when you are first freezing them. You can neatly stack and organize them in your freezer once they are completely frozen.
Do not stuff any kind of meat or poultry before freezing it. Harmful bacteria can grow in the stuffing before it gets completely frozen and then it can once again grow when it is being thawed.
Thaw all meats in the refrigerator for the very best quality. Cook the meat once it is thawed.
Freeze meat in meal size portions. Label the package with the kind of meat, the amount in the package and the date it was frozen.
Freezing keeps food safe almost indefinitely, but the quality and nutritional value decreases over time. Recommended storage times from the United States Department of Health and Human Services are for quality only.
As the days draw shorter and temperatures decrease, we know that the holiday season is upon us. Not only do we usually indulge ourselves during this time, but we also become less physically active.
It is not surprising that the average American gains about a pound this time of year.
There are numerous reasons for this weight gain, especially the overall busyness we tend to have, with parties and preparing for them. Outside of the usual overindulging we go through with at the table, these busy schedules often cause us to reach for more convenient options that are not necessarily the most nutrient-dense.
What are some approaches we can use year round, but especially at this time of year to minimize or prevent weight gain?
Methods to Utilize When Eating This Holiday Season
There are numerous techniques that can be employed to help us enjoy eating during the holiday season, while not going overboard by eating too much. One of these options is to utilize mindful eating practices, as described in previous articles. Mindful eating allows you to checking in with yourselves to see if you are actually hungry, gives you time to appraise and admire your meal, encourages slowing down your eating, lets you savor and taste every bite and helps you stop when you are full.
Another method is to substitute foods with lower calorie options. This could include using sugar substitutes during baking to maintain the sweet taste we enjoy in our desserts, but reducing the number of calories we consume. Other options could be using low fat or fat-free substitutes. One could also load up on more nutrient-dense foods such as fruits and vegetables, but also include some dessert. Other helpful hints for eating during the holiday season can be found here.
Physical Activity During the Holidays
Although the holiday season is upon us, this is not a reason to give up on your current physical activity habits. The best recommendation is to maintain your current physical activity schedule, whether that is going to the gym or outside for a run. However, the busyness of this time of year, plus changes in the weather, are not necessarily conducive to performing physical activity. There are approaches to this dilemma. For example, if you currently run outdoors, you may have to make some modifications such as running on an indoor track, or taking up cross-country skiing or snowshoeing.
To prevent extra weight gain, the simplest method is to burn, or expend, more calories. This could be as simple as adding an extra workout day, or encourage some family bonding time and going for walks. Remember, although you may miss a workout or two, it is not the end of the world nor the most important part of the holiday season.
This time of year, we usually consume more foods, especially the sweet ones, and perform less physical activity, however, there are numerous methods we can employ to help us still enjoy the holidays, without gaining that extra pound of body weight. This could be changing the way we eat, or performing extra physical activity. Regardless, we should also utilize these methods throughout the year.
Hungry families and individuals who use community emergency food pantries receive several canned foods, like fruits and vegetables, as well as other non-perishable foods.
While fresh foods are always recommended for meal preparation, studies show canned foods are comparable to cooked, fresh and frozen varieties in providing major vitamins to the American diet.
According to the Canned Food Alliance, using canned foods in your meal planning has an array of benefits:
Canned foods add a variety of food types to your meal planning. Adding canned beans or chickpeas and canned tuna to a fresh garden salad instantly makes the meal more interesting and adds important nutrients, just from opening up a can.
Using canned foods and other forms of food (fresh, frozen, canned and dried) in your cooking can add more flavors to your meals and save on your food budget.
If you are crunched for time to prepare meals like many busy families, especially during the week, using canned foods will help you to get food on the table quickly.
Fresh food, while undoubtedly delicious and nutritious, can spoil if not used a short time after purchase.
Michigan State University Extension recommends that canned vegetables and beans first be rinsed to decrease salt content. Be sure to always read food labels and when possible, choose the low sodium varieties of canned foods.
There are still consumer questions about whether or not canned foods are healthy for you. The Canned Food Alliance says that despite the fact canned foods are getting a “bad rap”, they are actually nutritious, accessible, convenient, affordable and flavorful.
Keep food safety in mind when visiting and choosing canned food at your community food pantries. Never choose canned foods that are past their expiration dates or having any flaw such as dented or bulging.
Families who are on a tight food budget often use community food pantries and want to know how to flavor and spice up canned foods when preparing meals.
Ask your community food pantry if they have recipes for their participants, most community food pantries offer low-cost recipes. For additional recipes, you can also checkout Feeding America’s cookbook for a cause for tasty snacks and entree ideas.
There are several ways you can add pizazz to your meal preparation by using canned foods the following ways:
Canned chili beans, green chilies, mushrooms to casseroles, salads, etc.
Canned vegetables to soups, stews, salads and casseroles
Canned beans to soups, stews, nachos and casseroles
Canned tomatoes and tomato products to one-pot and skillet meals, casseroles, soups and stews
Canned cream soups to casseroles
Canned fruit to fruit salads, fruit parfaits and other desserts
Using canned foods are an economical way of saving money and provide satisfying and favorable homemade meals for your family. Using the above simple tips for preparing meals, entrée, desserts, etc. can be pleasing and provide a sense of well-being to those who are cash strapped.
Since 2015, Chronic wasting disease (CWD) has been found in deer in several of Michigan’s Lower Peninsula counties including Clinton, Ingham, Ionia, Kent, and Montcalm, as well as most recently in October 2018 in Michigan’s Upper Peninsula Dickenson county. Deer hunters should be aware of how easily CWD can be transferred to in cervids such as deer, elk or moose.
CWD is a neurological disease that affects cervid animals. It can be transmitted through direct animal to animal contact or contact with saliva, urine, feces, blood, and/or certain carcass parts such as brain tissue and spinal cord of an infected animal.
Hunters need to be aware that the disease can also be spread via infected plants and soil. Prions, which are single proteins that cause the infections, are not easily killed by traditional strategies such as heat. Research from The University of Texas Health Science Center at Houston has shown prions have been able to bind to the roots and leaves of wheat grass plants when incubated with contaminated material, even in highly diluted amounts. They also found that plants grown in infected soil can transport the deadly prions. Hamsters fed the contaminated plants contracted CWD in the research project.
Although current research has found no direct link from CWD to variant Creutzfeldt-Jakob disease (vCJD), the Centers for Disease Control and Prevention recommend not consuming venison from infected deer. Michigan State University Extension highly recommends that venison from a positively infected CWD deer not be consumed. When in doubt, do not consume the venison and properly dispose of the entire carcass. This brief background is meant to emphasize that CWD is a serious emerging disease in Michigan and hunters can take steps to prevent the spread of it.
Several pairs of tight-fitting, disposable gloves — these not only can protect hunters from disease but also assist in keeping the deer carcass clean during the dressing process.
Clean, sharp knife to make cuts and split carcass. Use separate knives from your household knives.
Pre-moistened wipes and/or container of clean water to maintain sanitation of knife and saw.
Strings about six to eight inches long to tie off the anus and assist in other dressing procedures.
Large resealable food grade plastic bag to place the heart and/or liver.
Clean, dry towels or paper towels to dry the carcass with after washing.
Rope to tie legs apart or drag deer.
Kill tag attached to a string.
Multiple non-porous disposable trash bags if hunting in the CWD core management zones to dispose of all carcass parts, including guts, and remove them from the environment.
All deer harvested in the Michigan CWD Core Area (Ionia, Kent, Mecosta, Montcalm, and Newaygo counties) and Management Zone (Calhoun, Clinton, Eaton, Gratiot, Hillsdale, Ingham, Ionia, Isabella, Jackson, Kent, Mecosta, Montcalm, and Newaygo counties), cannot be moved out of those areas unless:
It is deboned meat, quarters or other parts of a cervid that do not have any part of the spinal column or head attached, antlers, antlers attached to a skull cap cleaned of all brain and muscle tissue, hides, upper canine teeth, or a finished taxidermist mount; or
The head is submitted at a designated DNR drop off locations within 24 hours after killing the deer. Drop-off locations include DNR check points, drop boxes and some venison processors.
Carcasses can be moved into the CWD Core Area from a CWD Management Zone county with no restrictions. Hunters may not take a deer from the CWD Core Area into the CWD Management Zone for processing unless the conditions above are met.
As committed advocates to sustainability in the kitchen, the team at Reserve Wine & Foodis thrilled to announce a special dinner with author Lindsay Jean-Hard, whose new book Cooking With Scraps will be released Oct. 30th, and is the #1 new release in the Budget Cooking section on Amazon.
“We make every effort we can in the kitchen to reduce waste, and through this dinner hope to share ideas and tips on how the home cook can do the same,” says executive chef Luke VerHulst.
The six-course paired dinner begins at 6:30pm on Thursday, Nov. 15th with a book signing and reception; seating is limited and the cost for the dinner is $75 per person (exclusive of tax and gratuity) and signed books will be available for a special price of $15.95 plus tax for purchase.
Call 616.855.9463 to reserve, or go here to purchase tickets.
The kitchen statistics are startling: roughly one-third of the food produced globally for human consumption gets lost or wasted, and Americans waste about a pound of food per person each day, with 40 percent of food in this country going uneaten. Lindsay-Jean Hard’s Cooking With Scraps provides 80 creative, delicious, and inspired recipes to help home cooks make use of their scraps.
By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as aging produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.
The menu, inspired by recipes in the book and prepared by chef Luke VerHulst follows:
Roasted Prime Rib, dill pickle brine potato salad*, wilted greens, roasted bone marrow demi
Fennel Panna Cotta, preserved lemon rind
Fennel tops and lemon rinds used
Cauliflower mac and cheese
*indicates item made from recipe in book
Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan.
Kids are more likely to eat lunches that they pack, or help pack. (Courtesy Michigan State University Extension)
By Sarah Eichberger, Leah Bennett, Michigan State University Extension
Healthy students are better learners. As a parent or caregiver, you can help your child make smarter decisions by providing them with a colorful and healthy school lunch that will fuel their body and brain. When children skip lunch or consume a low-nutrient lunch, they may have problems concentrating in class and lack energy. Consider the following suggestions when planning your next packed lunch:
Involve your child. Ask your child to help with planning and packaging of lunches. Not only is this an opportunity for you to discuss healthy food options, but you can help include nutritious foods that will appeal to your child. Kids are more likely to eat lunches that they pack, or help pack. Make a packed lunch a positive experience for your child by incorporating colorful packaging, leaving little notes in their lunch, and allowing your child to pick out their own lunch box.
Seek balance and color. Create a balanced lunch that is nutrient-rich and includes a variety of foods from all food groups: grain, dairy, protein, fruit and vegetables. Reference the U.S. Department of Agriculture (USDA) MyPlate to find more information on recommended foods and information on appropriate serving sizes for your child.
Stay away from pre-packaged lunches. Although they are appealing due to the convenience factor, they are relatively more expensive than packing a lunch, lower in nutritional value, include processed ingredients and typically are higher in sodium, fat and calories. If this style of lunch appeals to your child, be creative and use healthier ingredients to create your own look-a-like lunch by buying plastic containers that have compartments where you can divide different foods. Come up with fun options with your child that will allow them to assemble their own food and give ownership over their meal without the added sodium, fat or sugar.
Keep cold foods cold and hot foods hot. Keep hot foods hot in a thermos or cold foods cold in an insulated lunch box with an ice pack. The USDA Food Safety and Inspection Service has a great tip sheet on keeping lunches safe. The transition from class to lunch may not allow for your child to have easy access to wash their hands. Pack wipes or hand sanitizer in their lunch box to help remind your child to wash their hands before eating.
Healthy eating is about what works for you. As a parent you can help implement small changes to build healthier eating styles with your child as the new school year is beginning. Michigan State University Extension encourages small changes that work for your lifestyle such as allowing your child to pack their own lunch with healthy items that appeal to them.
The City of Kentwood is the new home of the annual South Kent Community Expo, an annual effort of the Cutlerville-Gaines Chamber of Commerce, the Wyoming-Kentwood Chamber of Commerce and the Kentwood Parks and Recreation Department.
With a timely, football/sports theme, there will be more than 60 booths offering products and services for consumers’ needs, many of them sports themed, as well as food trucks, police and fire vehicles, and other kids activities.
The expo will be held at the Kentwood Activity Center, 355 48th St. SE, on Saturday, Oct. 27 from 9 a.m. to 1 p.m.
“The 3rd annual South Kent Community Expo is excited to host this community event in its new location, the Kentwood Activities Center — we will have something for everyone,” Lorraine Beloncis, assistant director of City of Kentwood Parks and Recreation Department, said to WKTV. “This year the expo has a football theme, so wear your favorite team’s gear and check out the fun football themed vendor booths.”
Beloncis said the event is an ability to learn about the businesses in our community and what services they have to offer including home improvement, home financing, home services, senior services, library services, colleges, fitness, health and wellness, pet care, banks, retail, hospitality, transportation, volunteer opportunities and employment services.
“We will have several food trucks on site to satisfy your hunger with a variety of delicious options,” Beloncis said. “Families can check out fire trucks, police and sheriff department patrol cars, go through the smoke house to learn about fire safety and participate in a variety of kids activities. As always, there will be lots of freebies, give-a-ways and a chance to win door prizes.”
Flu shots will be provided by Walgreens from 10: a.m. to noon. The cost for a flu shot will be $41 for individuals without insurance.
“With 60-plus businesses attending, there’s sure to be a product or service for everyone,” Bob O’Callaghan, president/CEO of the Wyoming-Kentwood Area Chamber of Commerce, said in supplied material. “The expo is a family-friendly event designed to showcase the broad range of businesses and organizations who make their home in Southern Kent County.”
The family-friendly nature of the event was stressed by Drew DeVries, executive director of the Cutlerville-Gaines Area Chamber of Commerce.
“We’ll have fire and sheriff’s departments onsite with football-themed games, along with a smoke house simulation for the kids,” DeVries said in supplied material.
As of Friday, Oct. 19, vendor space was still available. Interested businesses/groups should contact Beloncis at 616-656-5278 for last-minute registration.
Prolonged periods of sitting could lead to serious health problems. Could an anti-sitting campaign gain traction? (Courtesy Spectrum Health Beat)
By Kim Delafuente, Spectrum Health Beat
Here’s a question for the youngsters: Did you know that, up until recent years, most corners of society considered smoking to be socially acceptable?
Just 10 years ago, in fact, restaurants in many states still offered smoking sections. It’s truly a silly concept, given that cigarette smoke travels throughout the restaurant anyway.
Opposition to smoking began to emerge in the late 1960s and ’70s, but there had been little in the way of enforcements or taboos up until the 1980s, ’90s and ’00s.
These days, the smoking rate in the U.S. is at its lowest point in decades, with about 15.5 percent of adults identifying as smokers. (That’s down from a high of about 42 percent in the 1960s.)
America’s anti-smoking campaign may come to exemplify how society approaches another topic: sitting.
That’s right, sitting.
At work, at home, in our cars, watching events and so on, we spend a lot of time sitting. We sit an average of nine to 10 hours each day, not to mention the time we spend sleeping.
But just as it was with smoking, sitting has a negative impact on our health.
Within an hour of sitting, we see declines in our fat metabolism and our HDL cholesterol (the good cholesterol).
So how did we get here?
Technology has eliminated the need to manually open our garage doors, get up and sharpen our pencils, play board games, scrapbook or even get up and talk to coworkers. Instant messaging apps and emails make it all too easy to send a quick question to someone just down the hall.
We don’t have to make our own meals or go to the store as often—or at all.
Throughout this evolution, movement has been minimized from our daily lives. In many cases, movement has become optional and unnecessary.
Sitting has, by all measures, become the norm.
But sitting too much is not the same as not getting enough exercise.
When we hear the recommendations to get up and move every hour, to spend less time watching TV, to take the stairs, etc., remember that even the smallest movements have health benefits.
As your muscles contract, fat begins to shift from your blood stream to the moving muscles. This reactivates your fat metabolism.
Can you prevent the negative health effects of sitting too much when you’re someone who exercises regularly?
Maybe not.
Even people who exercise regularly—those who meet the physical activity guidelines of 150 minutes or more a week—may undo some of the positive health benefits of exercise if they simply spend the rest of the day sitting.
Add small movements into your day.
Find activities that you can do standing instead of sitting: talking on the phone, folding the laundry, reading email.
Do you fidget? That’s great! Tap your foot, twirl your hair and stand up to stretch.
At its peak, 42 percent of the adult population in the U.S. smoked.
Is sitting the new smoking?
From a numbers standpoint, it could be worse. A significant portion of the population spends the day sitting, which means this particular problem is systemic.
The good news is that poor health is preventable through public health campaigns, personal action and societal awareness.
Big corporations are starting to lead the way. In the construction of its state-of-the-art tech campus, Apple installed adjustable desks that allow all employees to choose if they want to sit or stand while working at their computers.
If you don’t have an adjustable desk, try to find creative solutions that let you stand during some of the workday. At a minimum, get up and take a break to stand and stretch every once in a while.
