“Beating out a host of corporate criminals, including BP and Chevron, Monsanto garnered 38% of the vote to win the 2010 spot in the Corporate Hall of Shame. From the using aggressive legal tactics to intimidate and bankrupt local farmers to its reckless promotion of genetically modified organisms, the list of Monsanto’s abuses is long, and the negative impacts to human rights and the environment are staggering.”
“Add on a 40 year track-record of defiant production of dangerous and cancer causing chemicals – from Agent Orange and PCBs to RoundUp and rBGH – and we have ourselves a ‘winner’. Electing a winner isn’t enough. Thousands upon thousands agree – Monsanto must change its practices.”
– Corporate Accountability International, January 20, 2011
Reader question: Hello. I use your method quite often. I have a question about pork. When I cooked pork tenderloin in a covered Dutch over, by itself with some oil, onions, and seasoning, I cooked it at 325 degrees. Using the Infusion Cooking method and multiple ingredients, should I use the standard 450 degrees? Thanks. – Elaine, Maryland
Hi Elaine,
I’m thrilled to hear you’re enjoying Glorious One-Pot Meals! The answer to your question is Yes. Every recipe I do uses the same infusion cooking method at 450 degrees F. This enables everything in the pot (protein, carbs, and veggies) to cook all together in the same pot at the same time for the same amount of time. Pork tenderloin works great in this method, I promise. Try my Honey and Spice Pork recipe — to die for!
“The average American eats about 20 pounds dry weight of additives each
YEAR. This is ten times the amount used 40 years ago. Those who eat a lot of
packaged, processed, or take-out foods may eat twice the average amount or
more. Children in particular have a very high intake because many of the
manufactured foods that appeal to them are rich in additives.”
Jonathan Brostoff M.D. and Linda Gamlin (Author),
“Food Allergies and Food Intolerance:
The Complete Guide to Their Identification and Treatment,” p. 414.
Recently, I was interviewed by eHealth Radio about how food sensitivities relate to chronic health problems. I loved the opportunity to discuss the immunologic and inflammatory effects of food sensitivities, and how they can manifest in the body.
As lovely as it is to take a family vacation in a beautiful and restful spot, and as grateful as I feel for the opportunity to do just that, eating restaurant food day-in and day-out was taking its toll on all of us. Even my husband, whose iron gut is legendarily impervious to long-term assaults of the high sodium, saturated fats, and heavy breading like that served in standard and even high-end restaurant fare, remarked how good it felt to be home and eating our own food.
It’s funny to me because I forget how much lighter our household eats than many others; it just feels normal. Between Glorious One-Pot Meals, grilling, and the various whole-food based ingredients I whip together for us to enjoy nightly, we skip a lot of that heaviness of typical American food without even missing it.
Baby artichokes fried in sesame oil with shallots and thyme
Not to mention the fresh produce I select, which may run the gamut from organic bananas, pears, and apples, to kiwis, Swiss chard, crimini mushrooms, and shallots.
This week a container of fresh baby artichokes caught my fancy. While I reserved some to put into a GOPM later, the rest I fried up in a mixture of sesame and safflower oils together with a chopped shallot. When the artichokes were nicely crisped, I tossed them with sea salt, freshly toasted sesame seeds, and thyme dug out from underneath the snow in my garden.
Yes, it’s a fried vegetable, but it’s light-years lighter than the corn-on-the-cob floating in 3″ of butter featured on the buffet one night, or the equally buttery French-cut green beans. Even the “grilled fish” had been painted with a buttery sauce. Did it taste good? Absolutely. The job of a good restaurant is to make food taste good, even if that involves lots of fat, salt, sugar, and who knows what else.
Did I feel good eating that way for a week? Not so much.
Yum. Baby artichokes are such a treat! In the immortal words of Judy Garland: There’s no place like home!
