Look at GINGER. Once not that long ago it was just a spice in a container. Then fresh ginger came into vogue as we learned to give our food a little boost. Now it has its own elevated position in the beverage world not just as a stand-alone ginger ale, as it seems to be a compatible, healthy flavoring for any number of drinks whether hot or cold. As for snacking, ginger and chocolate are the darling of combo treats!

A parallel is the flower, HIBISCUS. Yes, its fragrance and compatibility make it a charmer again for beverages and plenty of flavor enhancers. Look at how pomegranate drinks have become more palate pleasers with the addition of ginger and hibiscus!  Somehow dishes and beverages seem to have a more chef-fueled flavor when you add something that some would consider exotic, something such as hibiscus.

Maybe the current number one trend-setting position goes to SORGHUM. In the summertime we enjoy the bounty of color from the fields of sorghum and appreciate how farmers are turning those fields into profitability. Now we see a different side to this grain as the growing gluten-free market space has heartily embraced the flavor of sorghum beers after several early rollouts of G-F ales that were less than enticing. Not only the beverage world but the chef-driven universe has embraced this sweetener with some top-tier creative moments.

Let’s end our discussion today with two food words that are making the rounds.
-Meatballs are everywhere and seem to have found a place at every tier of dining. They can quickly be fancified or presented as the alternative to the spate of burger spots.

-Parm. Eggplant has long championed its association with parm-topped dishes and now poultry-inspired foods are grabbing plenty of menu headlines. Sure, chicken parm has been a popular dish for a long time, but it now seems to be a pervasive special!

All these words and products speak the same language: Versatility as they are compatible with a range of pairing options. Time to uncover some of these foods and avoid total food hibernation.

How ’bout several small meals? Maybe even more than three! That’s the strategy behind the new book of 400-calorie recipes. The complete title: 500 400-Calorie Recipes. The title goes on to say “Delicious and Satisfying Meals That Keep You to a Balanced 1200-Calorie Diet So You Can Lose Weight without Starving Yourself.” Yes, that’s a true mouthful but one that you can take in small bites.

The basic philosophy is quite simple: Don’t stuff yourself. Make small meals; gain more energy and in the process maybe you’ll cut down on the starved sensation and lose some weight. Nothing wrong with the theory which enables you to meet your daily needs but to get there in smaller portions instead of one gluttonous, over-indulgent experience. Here’s the plus: You won’t feel weighted down. Seriously. A recent report on the importance of portion control (“Healthy Eating Strategies by Generation”) from the NPD Group attests to the fact that consumers are aware of the healthy lifestyle benefits. This book clearly spells out a simple life plan that is easy to incorporate.

The strategy is quite simple. Recipes focus on nutrient-dense and low-calorie ingredients that you can eat amply and pair with smaller portions of more filling foods such as grains or beans. Author Dick Logue works with each meal part and gives recipes that say, how about substituting this and saving the calories. For instance, after a complete chapter of what he calls traditional breakfast dishes, he revisits breakfast with “New Ways to Think about Breakfast,” a chapter that is less egg-centric and more focused on introducing other vegetables into the breakfast meal such as eggplant, a handy substitute in a frittata. An egg substitute product is used generously in a number of recipes.

Here’s a sampling of calorie light recipes that might get your creative juices flowing again during the upcoming heavy weather-laden month:

–Italian Dinner Salad–has a sense of the kitchen sink with its antipasto components complemented by chopped chicken breast. A great make-ahead selection.

–Beef Stew with Root Vegetables–the secret ingredient here is the addition of a dark beer! The recipe still comes in under 400 calories!

–Frozen Fruit Cups–now we’re talking: A non-ice cream freezer dessert that takes minutes to prepare and finishes off any meal.

Enough recipe teasers. The author likes the 500 concept as his prior books attest (500 High-Fiber Recipes, and 500 Low-Cholesterol Recipes. Let me say that 500 recipes can be a bit daunting but if you find a number of new possibilities, you’ll be way ahead of the game.

With its healthy focus, the thick book should keep you thinking and planning survival meals during the hot season and throughout the year.

Virginia joins the customer-friendly philosophy by allowing consumers to BYOW, bring their own wine to restaurants and pay a corkage fee. Just one common courtesy here: Don’t bring something that is already on the restaurant’s wine list. You want to keep the restaurant in business and not add to their operating cost burden.

Maybe my favorite legislative enactment is from Maryland which requires food purveyors, farm markets, and grocers to define what those “local” signs really mean. This word has had a true liberal dosing of meaning. Big banners often proclaim local only to learn that one store’s definition involves hundreds of miles while one really means the nearby grower. The law applies to fruits, vegetables, fish, and shellfish by requiring a defined point of origin. Let’s keep those signs accurate and support the true definition of local.

Oregon’s wine industry, with its much hearalded 2008 Pinot Noir accolades, just got an additional boost. License plates can now advertise wine country which should boost sales for the entire tourism industry. Why not tag something so impressive!

Celebrate the red, white, and blue by toasting these impressive legislative enactments. OK, one is costly (a 9% alcohol sales tax), but it may help the coffers in a responsible way.

Enjoy the 4th.

Let’s cut to the chase. In a Harvard study entitled, “Changes in Specific Dietary Factors May Have Big Impact on Long-Term Weight Gain,” the potato ( in all forms, with fried leading the list) tops the chart of offenders. This study says it is not just a matter of how much we eat but specifically what we eat that will determine our future body frames! We are not talking about a small study or one over a short period of time; rather an examination of three major studies encompassing results over 20 years. That in itself is impressive: A true clarion cry or calorie headliner!

What changes need to be made in our diets to digest the conclusions. First off, yes, the potato, needs to be reduced (eliminated) or we will continue to rock the obesity numbers. Very sad reality. On the other hand, the love of nuts continues to be a positive. Well-known cookbook author Susan Herrmann Loomis may help you discover some new uses for nuts.

Sure, everything in moderation, but grabbing a handful of nuts over the small bag of chips proves a healthy decision. Yes, fruits and vegetables have overall high scores. Let’s hear it for the new USDA plate!

Yogurt scores well, too, and makes it into the slimming column. Another interesting takeaway from the study is that getting less sleep, less than 6 hours, proves a weight-gaining decision. Go for fruits, vegetables, nuts, whole grains, and yogurt. Get 8 hours of sleep, and you’ll be following the right approach to lessen weight gain.

I begin now: Major lifestyle changes ahead since there’s never been a potato I haven’t liked!

In the past few years since the Obama Administration took office, it seems that food has become a major player in the national conversation. We have talked about the White House Garden, the commitment to getting people to Move off the couch and be aware of their food intake. Obesity has been a major topic of concern as has the School Lunch program. Yet, so many of these discussions have their roots in much earlier times. It is impossible to speak of food safety legislation today without thinking about the letter Upton Sinclair wrote President Theodore Roosevelt.

Our current obsession with food, chefs, and food trends is nothing new. Buying local and supporting the farmer has deep-seeded, yes, it’s true, roots in our country’s agricultural history. You’ll be able to study the past while reflecting on how so much of what we believe today parallels our government’s earliest commitments to food safety. No need to make this sound so serious, as the exhibit focuses on all the aspects of our food culture.

What this exhibition hall is filled with it the how the Federal government’s programs intersected with our lives whether we are referencing food safety regulation or tracing the early paths of those we affectionately call “agricultural pioneers.” Besides enjoying the numerous posters from the collection including the already popular “Vitamin Donuts” or “Uncle Sam Says , Garden to Cut Food Costs.” My initial favorite, “Eat the Carp” includes the advice, “The muddy taste can be washed away.”

Trust me, you’ll have fun exploring the original records (“Eat More Cottage Cheese“) that explain the history of our country through its food supply with an emphasis on four distinct influences on our food environment: Farm, Factory, Kitchen, and Table.

Check out the event calendar as numerous additional programs and speakers have been lined up to supplement the standing exhibit. The exhibit opens today and continues through January 3, 2012. You need to know that date as you’ll want to go more than once!

It was not that many months ago that women got a great pass on their coffee consumption. Now men have their day at the Java shops with a significant study detailing the benefits of 6 cups of coffee staving off prostate cancer. The specific details are worth stirring around:

–Study involved almost 50,000 men.

–Six (6) or more cups of coffee produced a 20% drop in prostate cancer (the 2nd leading cause of cancer deaths among men in the US). When compared with men who avoided coffee all together, the risk decrease was 60%.

–Even those who drank only 1-3 cups daily demonstrated a 30% lower risk of getting prostate cancer.

Coffee, often maligned, has gained new respect in the health community. Do not lose sight of the fact that coffee, because of its antioxidant properties, has brought positive news to those with Parkinson’s and diabetes. Plenty of studies moving coffee into the plus column!

Coffee may prove to be the beverage darling of health studies! Hot or cold: Coffee rocks. Today I’ll deal with the humidity with my espresso over ice. Thank you.

You already know my fondness for the Sodastream product, the instant carbonation machine that has upped my water consumption and moved me completely away from other carbonated products. The company has taken the next step and shown its energy independence and concern for the environment. The original bottle has a long life of usability, but the company’s newest introduction moves them close to zero-footprint packaging.

With the recent introduction of the Bio Bottle, their flavor packaging is eco-friendly as they now can reduce the environmental impact of their syrup containers.  The soda packaging decomposes at a faster rate than conventional plastic.

So as you raise your reusable bottle today, the official celebration of the Earth, recognize that every positive action benefits us all. Every change in this direction is a positive.

From March 10-12 in the afternoons (from 3-5P) when you order a drink, they will give you a taste of their new lineup: the Petites. Yes, small bites are in and these little guys come in at just 200 calories so they pack a perfect pairing with the afternoon visit. Personally, I’m all over the Red Velvet Whoopie Pie. Hear me shout. OK, the Salted Caramel Sweet Square comes in a close second: Sweet and Salty continues to thrive in the food world.

Starbucks continues to expand its food lineup as they have successfully learned that customers want a little bit with that cuppa. The biggest issue they currently face is coffee pricing as futures continue to climb. It looks as if they are holding steady, at least for the moment.

As part of Tribute week, the term they created to thank customers for their patronage, (or as is evident, they’d be nowhere without our overcaffeinated lifestyles), they have a new coffee, the Tribute Blend. It’s a combination of their most successful coffees: Aged Sumatra and sun-dried Ethiopian with Colombian and Papua New Guinea added to round out the flavor profile. This is a salute to their most popular coffees working together. Or, a parallel to their solid customer base.

So when you sit and daydream about starting a new business, think about this little coffee company that started in Seattle and has spread its wings worldwide. It truly is the Little Engine That Could. Any company that survived the last two difficult economic years when so many analysts wrote off the concept as being too expensive for many, deserves attention. Sure they made changes. Everyone did, but here they are today.

Coffee and…please.

As the country moves toward greater acceptance of composting, recycling, separating materials, it moves away from products that do not fit into this mold. Instead of leading the nation forward in progressive steps, this is a regressive movement clouded under the aegis of cost. Let’s pass the cup and help Congress understand what the rest of us are doing.

Shame on them for trying to save money by spending future dollars on unnecessary clean-up. The current cost argument does not suffice. Maybe the specific approach had inefficiencies, but the concept was strong. Going backwards has little appeal. It’s sending a negative message. Sure there are ways for Congress to show the world how it is saving money. Yet,  if the country is working on environmental solutions for drinking cups and containers (and there are many companies that would willingly supply), then a chance to model the approach would be better for everyone than to undo a program that has proven long-term beneficial value.

The fixings change as prices keep climbing. If a cucumber costs over a dollar in a market, the likelihood of seeing the item in any recognizable form on a salad bar or as a chopped topping becomes ever more doubtful. What is the consumer left with? High prices and alternative foods. Or,

Time to fulfill the promise of last year with the sprouting ritual of seeds. This is the time of year to do some in-house planting so that when the ground is ready for digging, you have sturdier roots than a last minute approach to resolving a personal promise. Make this the year of the garden.

Seeds can be frustrating or relatively easy; depends who you ask. Make certain that the package contains the magic phrase: For the 2011 planting season. Last year’s seeds may not be the best solution, especially for the first time gardener.

Plenty of catalogs to dream along with or to invest in. Whichever company you select, remember the simple gardening maxim: Less is more. Nothing tastes better than just picked especially when it’s coming from your little plot.

Snub the high prices and create your own salad bowl.

Women do better with regular coffee than if they decaffeinate. We are talking about mental health, and the ability to handle stress. Yes, it’s true we can become overcaffeinated and be robotically productive, but in general drinking regular coffee means better situational responses for women than for men. OK, score another one for women and for coffee! Our brain power goes up with our consumption. Maybe we need to keep the numbers in check, but you get the point. The same UK study concludes that men do worse on memory tests after the coffee consumption than women. Slow down the inter-office friction and offer men decaffeinated coffee.

How about the diabetes and coffee link? That’s an important health discussion that seems to improve with coffee input: Lower diabetes numbers for those who drink coffee. That’s good news and again it seems women are the beneficiaries of this multiple cup approach to life. Men did not fare as well in being protected from diabetes. Women who had four cups of coffee daily were less likely to get Type 2 Diabetes, the most common form. The authors recognize that more research to uncover the complete causal relationship is still necessary, but the findings continue to support earlier reports.

No matter the report, one fact is certain: The morning cup of coffee works wonders especially in our frigid climes. Take out the china and treat yourself!

Yes, few people will notice the difference between a 5 or a 6 oz serving of a chicken breast, but will notice that the plate is filled with an assortment of other foods so the main protein does not look so lonely. A handful of lettuce, although its price has gone up handsomely, too, is still less expensive for a restaurant than sticking with the larger ounced protein.

Portion sizes are not the only items shrinking. At the grocery store, many companies have left a product’s price the same, but reduced its size. Tricky, eh! Add 10 minutes for additional label-reading.

Maybe food delivery services will continue to thrive (Amazon is planning a major new national program roll-out) as consumers  feel more secure trying to make that $4 a gallon gas last longer and take advantage of delivery specials! The program worked in Washington state so why not Washington, DC? The East Coast awaits.

Some of the obvious jumps are in foods from Florida or California and the end result, as in orange juice. Way up. Grain prices are way up so bread costs are higher which means your favorite sandwich will be a more precious commodity.

Every business is struggling to figure out how to make money and not raise prices too much. It’s kind of a good news-bad news scenario. As in hotels which have been holding prices down and offering lots of sales, but now that consumers are traveling more again, you guessed it: Prices are up.

The consumer is at the other end of the equation trying to figure out what to buy and what needs to be shelved. This equation has few easy answers. As some would say, time will tell or it’s time to make lemonade!

In the meantime, watch how the price of gas, the cost of products, and the sheer energy involved in production affect our bottom line! Not pretty.

So many choices with so many meal partners. Time for a stew, a pot roast (a great red wine partner). Add the root vegetables, and you have an all-in-one meal that spells delicious. BTW, turning on the oven to make dinner helps turn the kitchen into the cozy spot we so desperately covet!

The true hearty among us have no difficulty firing up the outdoor grill even with inches of snow on the ground. Weber has some advice for those thinking they might want the 2-inch thick rib-eye prepared just right. Remember it takes longer to get the grill going when the temperature is in the chill column.

Don’t forget dessert. Even a double scoop of vanilla with hot fudge sauce can do the trick. Nothing fancy needed, just a chance to appease the sweet tooth–hard to do with just a bowl of berries!

No rocket science here;  just survival strategies as we hunker down for another snowy weekend on the East Coast.

Brr….

We have burger shops dotting the landscape of every major city and older players had to adapt and become more creative. The single bun needed interesting toppings. Chefs who opened steakhouses in the last decade, threw their names and talent behind a higher price point experience: The burger. Why not? After all the burger offers creative challenges as it can wear many disguises and offer a great dining out experience whether for a vegetarian or Angus beef lover. Price is certainly more appetizing than for a 12-oz Filet.

Will this trend continue? Well, it will not go away, but it will receive competition from another food that had literally been health-blasted off the horizon: The Hot Dog. Already hot dog stands and restaurants are opening in more cities than just the notoriously famous Chicago Red Hot corner experience. The unique Chicago dog has motivated newbies to try their hand at importing the Midwestern flavor with its ultra green relish into the buns of the new hot dog stands.

What else had a strong revival during this past year? That would be the cocktail. No, it was not limited to the martini glass as cocktail mavens were left to their own creative imaginations to explore tastes that had not seen their way into drinking glasses of any size or shape. Basil, for instance, became a summer contender, and as the year drew to a close, more barmeisters were making their own bitters to see what tastes the glass could handle. The cocktail will not go away as quickly this time as it did when wine emerged as the dining out drink of choice. Cocktail menus and creative names challenge the diner to lighten up a little and enjoy every part of the dining out experience.

Whatever your dining out budget, this has been the year to let you experiment with a variety of tastes that complement your budget.

Maybe two dining experiences this week demonstrate the extremes and define some sort of a norm. Take the first lunch with the chatty waiter who had a million recommendations and continued to descend upon the table with boundless energy. I love enthusiasm, but I also appreciate the opportunity to have lunch with a friend rather than being continually interrupted by service questions: How is it? Do you want a soda refill? Can I get you anything? The list goes on. I think my friend and I finished a few complete sentences without interruption. That is until it was time to leave. You guessed it: Nowhere to be found. We literally had to ask several people to find a way to get our check. Something is very wrong with this picture. Is the server too kind, too enthusiastic, or just plain annoying? You can vote for that outcome.

The following day, the experience was almost text book. A server arrived quickly, took the order, and appeared almost by magic when it was appropriate: Time to clear, time to inquire if there would be anything else, and time to leave the check. If you guess that the two adjacent day meals were at different price points or at restaurants so different in terms of their training, you’d be incorrect. Price points identical; training very important to both multi-unit midscale operations.

What’s the difference then? Personality plays a major part in the communication level. Efficiency certainly dominates the training, but the hovering, chatty, “new friend” experience is not what most people look for when dining out. Servers need to read guests; they need to read the table and determine what’s needed. It’s not an impossible characteristic of good service, but one that can make a meal a more pleasant experience than the missing server or the hovering one.

Perfect timing is what it’s all about. Not that complex a concept, but the difference between a positive dining out experience and one less than pleasant. The diner rules and dictates; the server sees and responds. The tip stays the same.

Dining out should have that careful orchestration that adds to the enjoyable aspect of the food. Everyone needs to know his part.

Sure, go ahead and view it cynically as a marketing opportunity for a corporation. Why not? They’re smart as they know you will be shopping and out and about. You’ll be on their program in no time!

Show your locavore colors. Get out and about. Take the time to acknowledge the small businesses you want to stay in business. Get on board this newly created event, and take advantage of registering your American Express card. You’ll be rewarded with a gift: a credit back to your account.

As we take a deep breath and pause before the first glass is raised and a fork is lifted, let us think of those less fortunate and promise we will somehow impact their lives. The hunger numbers continue to escalate. We are not out of the recessionary woes. Not even close.

My best wishes for a wonderful Thanksgiving holiday, and my hope that we will all recognize how much work we have to do to help others get to the table.

The American Heart Association research hits several high notes. As in, women do not have to limit themselves to a single drink a day and that having more than one drink a day may actually have a positive benefit: A lowered risk of stroke. Earlier heart studies suggested women limit themselves to a single drink a day; now that has been amended. This study primarily focuses on middle-age women and the benefits of the daily drink or two. Women who reach that tender age no longer have to sidestep the alcohol and can truly enjoy themselves and say, it’s good for me! In turn, they will be rewarded with a longer, healthier life.

What a nice start for the weekend. Take a walk and exercise your heart and then relax with an approved solution. This type of research has heart-healthy benefits for everyone to enjoy!

Moderation. Cheers.

Customer loyalty is what it’s all about. Loyalty cards at coffee shops are nothing new but just sliding in for a single cup once a year does not breed loyalty. Look at the numbers. They tell the tale of customer appreciation. A single day may not hold a sway. The real coffee news cries no joy in Mudville as the price of beans has driven most coffee shops to raise, not lower, prices.

Those looking for good news who also happen to be Dunkin’ Donut drinkers, may be the happiest drinkers out there. You have a month to convince the company that you are their biggest fan. All the contest details are on their Facebook page.

One free day may not offset the surprise that awaits all of us over the next few weeks as coffee prices will continue to heat up.

The carrot growers banded together and decided that the snack food people are the enemy, and that carrots need more attention. They stress that carrots may be the saving grace for everyone’s diet! You’ve maybe even seen one of the many ads to hit the airwaves as they decry the other snacks and emphasize a healthy lifestyle. In a humorous vein, they poke fun at the other choices as they want carrots to get the recognition usually reserved for the snack aisle!

The Baby Carrot campaign which has been spearheaded by Bakersfield, CA’s Bolthouse Farms started out in just a few markets with the intention of a national emphasis sometime later this year. In the meantime, enjoy a carrot snack, but remember that little people need to have their carrots sliced lengthwise to avoid a choking hazard.

No matter how you pack ‘em, carrots want to be part of the buy; they want loyalty and recognition!