Tracye Lynn McQuirter wrote “By Any Greens Necessary – a revolutionary guide for black women who want to eat great, get healthy, lose weight, and look phat” – after realizing the link between race and nutrition.
McQuirter heard Dick Gregory speak at Amherst College in 1986 about the “plate of black Americans ” (and as the author duly notes, not the “state of black Americans,” and she realized that so much of what we eat is tied to the economical and political factors that influence our choices. Read more
Oatmeal is not one of those sexy breakfast foods that most people get excited about. Some devotees, like my husband, add fresh fruit, maple syrup, dried fruit, and nuts to make it palatable (he’s not a big oatmeal fan) while others simply sprinkle a bit of cinnamon or brown sugar and a spoonful of walnuts or pecans to add some crunchy texture to a breakfast staple.
But, there is a third option: Qi’a™ (pronounced Kee-ah) Superfood Cinnamon Pumpkin Seed Oatmeal (gluten-free): a blend of seven organic ingredients: rolled oats, buckwheat groats, pumpkin seeds, inulin (a natural fiber and sweetener derived from the root of plants, often chicory), chia seeds, hemp seeds, and cinnamon. That’s it. No added refined sugars, flavors, preservatives, and no artificial colors or flavors. Read more
A few years ago (2016) right after Hillary Clinton won the democratic primaries, I was at a cocktail party where the host was Congresswoman Carolyn Maloney of New York. She was there supporting several democratic candidates running for office in New York but opened up a question and answer session where we could presumably ask whatever we wanted. Read more
At first glance, Food For The Poor looks like a billion dollar non-profit and in a sense, it is but a closer look at this Florida-based non-profit shows that they actually raised about $148 million in 2017 including $11.3 million in government grants. $800 million in non-cash contributions – primarily pharmaceuticals, clothing, and household goods) make up the rest of the reported revenue.
The problem with including non-cash contributions as a part of revenue is that the value of these contributions may not be the market value, which some critics (including the Attorney General for the State of California who recently issued a cease and desist order to the popular charity) claim. Seems there is a disagreement over the value of the non-cash contributions and, specifically the value of pharmaceuticals. Read more
Food For The Poor has been in the news over the past few years. First, there was the scandal with the founder and president who resigned after allegations of sexual and financial misconduct when funds (estimates range from $275,000 to $400,000) were diverted to two female employees in which he was involved (note: the money was paid back to the charity). Then, allegations were made of employing family members (the Mayfood family who are still involved with the organization) and doing business with for-profit companies in which family members are involved. Read more
You may not have heard of Jeremy Dixon but you will. Dixon, a native New Zealander is the founder of Revive Cafe – restaurants serving delicious, fresh whole grain plant-based food in Auckland, the man behind Cook:30 – the 30 minute television series (www.3abn.org) in which he makes a complete meal using fresh, wholesome plant-based ingredients, and the author of eight cookbooks (The Revive Cookbooks 1-6, and the Cook:30 Cookbooks 1 and 2). The guy is busy (it’s gotta be all that plant-based fuel)! Read more
The Hudson Henry Baking Company of Palmyra, Virginia makes an award-winning granola handcrafted with incredible ingredients: rolled oats, maple syrup, sunflower seeds, pumpkin seeds, olive oil, pecans, brown sugar, organic coconut, sliced almonds, and sea salt.
Awarded the Sofi Gold (the Oscars of food awards), the Hudson Henry (the names of the two sons of the founders of the company) Maple, Pecans, & Coconut Granola is everything you want in a granola: flavor, flavor, and more flavor along with real ingredients, low in sugar (5 grams per serving), low in sodium (65 mg per serving), and high in protein (3 grams per serving). Read more
Anything with the word “rebel” appeals to me so when I was shopping last week, a container of Organic Girl “Rebel Greens” caught my attention. Upon closer look, the container also said ” “not kale. not sorry.” Chuckle, Chuckle.
Someone at Organic Girl has a good sense of humor and has decided to address the elephant in the room: kale, that dark green leafy vegetable known for being a powerhouse of nutrients that also tastes like a dose of bitter. The dilemma is often how to get the greens and enjoy the meal. After all, eating is supposed to be pleasurable and satisfying, right? Read more
Earlier this month a story was circulating about an orca whale who gave birth to a calf only to have it die about 30 minutes later. The mother whale carried the baby calf on her nose for weeks while she swam miles and miles along the Pacific Ocean off the northwest coast of Canada in what most animal behaviorists say was a form of grieving. That the calf was the first one born since 2015 (the whales have been tracked because of their dwindling population) makes the loss more heartbreaking for environmentalists who are trying to save the mammals from extinction by repopulating the seas, which have been depleted, with salmon. Read more
The sixth installment of where to find great tasting and nutritious plant-based food in Asheville, North Carolina continues with both local restaurants (Nine Mile and Addissae), a chain (Mellow Mushroom), and Asheville’s own community food co-op (French Broad Food Co-Op) offered as vegan dining choices. All offer various options whether you’re looking for ingredients to make a delicious meal, ready-made dishes, take-out or in-house dining. So explore and enjoy Asheville’s plant-based dining scene. Read more