Some people celebrate Earth Day (April 22nd) with the foods they eat – and one of those foods is bison. Dave Carter with the National Bison Association says bison are grown with sustainable practices in every state in the U.S. but are mostly associated with the Great Plains states where they have been grazing on plants that have been around for a long, long time. Not only has nature created bison which are easy on the environment, Carter says, the meat is exceptionally nutritious and healthy.
Consumer communications director Pamela Johnson with the National Pork Board tells us how ham came to be an Easter favorite. She also explains the nutritional values of ham and how to store leftovers. The ham sandwich is the most popular sandwich in the U.S.
Ashley Richardson with the American Egg Board says make sure you use “food safe” coloring when decorating Easter eggs. Although eggs are hard-boiled first, the shell is still porous and could let toxic coloring through to the egg itself. Natural food coloring can be made from colorful fruits and spices such as blueberries and turmeric. What about eating the eggs after the hunt?
There are health concerns about alcohol that may get overlooked when we only consider the behavioral changes that alcohol over-consumption can create. The Academy of Nutrition and Dietetics says, yes, there are studies that show some potential health benefits from drinking. Red wine, for example, has potential for heart disease prevention. But, the scale tips over into the UNHEALTHY-for-you category when alcohol is overly consumed.
Morel mushrooms are prized for their flavor and when people find them they often hide the spot from others. But how do you know you’ve found the safe Morel? Janet Hackert, a nutrition specialist with University of Missouri Extension, says not every mushroom is edible and some can be very dangerous. In fact, there’s a Morel look-alike that is poisonous – The False Morel. Once safely identified and harvested, Morel mushrooms MUST be cooked. Hackert tells us how to prepare them and why they are nutritious.
Buying and eating local foods is growing in popularity because of the freshness of those foods and knowing who is growing them. But what about food safety when shopping for foods at farmers markets? Most markets have their own food safety rules and vendors must also follow government food safety regulations. But you, the consumer, can take notice of the cleanliness at vendors booths. Most farmers are more than happy to talk with you about their growing and food safety practices and if they are not, maybe that’s a red flag.
Home Food Safety – Tips for shopping at farmers’ markets
The dairy industry is partnering with Feeding America to get milk to food bank recipients in the Great American Milk Drive. Stephanie Cundith, a registered dietitian with the Midwest Dairy Association, says there is a huge need for milk which carries extremely important nutrients that many Americans aren’t getting enough of: Calcium, Potassium and Vitamin D. Text or go online to donate milk vouchers to people in your local area.
Getting kids involved with gardens and kitchens and books and games – are some of the many ways we can get young kids interested in eating healthy foods. Danielle Nierenberg with Food Tank tells us about it in this Healthy Living show.
A cattle producer explains to consumers her beef production practices with her overriding message of “don’t fear foods.” Joan Rustkamp of Nebraska is a volunteer with Common Ground, a pilot program backed by national corn and soybean groups to educate consumers about agriculture. She uses a visual display of how very few growth hormones are transferred to cattle from hormone implants. She explains it in this Healthy Living program.
Fruits and vegetables. Want more? Buy fruits and vegetables that are IN season. Sarah Eber, a Registered Dietitian says canned and frozen fruits and veggies are nutritious. ”If you don’t like the salt, drain the water,” she says, “If you don’t like sugar, drain the canned fruit.”