Applesauce for Fall

Applesauce for Fall
Pink Pearl Apple
Its fall here in the northern hemisphere and the leaves are turning colors, apples are ripening and fall harvests are being gathered, stored, shared and enjoyed. So lets start with something sweet:
How to make Applesauce:
Pick the apples. In this case from a “Pink Pearl” apple tree, a variety developed by Albert Etter around the turn of the last century. It has a light yellow slightly waxy skin with a pink blush inside. Not good keeper apples, as they go mushy fast, but they make a delicious pink applesauce that freezes well.
Pick and sort the apples. Throw the ones that aren’t keepers over the fence to the deer. Wash and cut up the apples, discarding any bad spots or worms and the core.
Place in a wide, heavy bottomed soup pot with a small amount of water and cinnamon. Bring to a boil then let simmer, stirring frequently until apples are mushy. Put into a food mill and turn the crank removing the skins and breaking down the apples to sauce consistency. Eat some...

Grants for Teaching Children about Health

 The blog Obama Foodorama which blogs on Everything about White House Food Initiatives from Policy to Pie reports on The Chefs Move to Schools program:
The Chefs Move to Schools program, run through the U.S. Department of Agriculture, will help chefs partner with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices.
The Culinary Trust is granting funds for culinary professionals to help our children eat right by teaching them about food, nutrition and cooking. You can apply for a $200 to $3000 grant. ObFo reports; 
Grants for Teaching Children about Health
Children touching, tasting, and enjoying whole foods. 
"Culinary professionals may seek funding for any program that promotes health and wellness in schools. For example, the grant may be used to plant a garden, teach a class, promote or create a wellness program for students or

Should there be standards for marketing healthy foods to children?

Last week the UN General Assembly held a UN Summit on Non-Communicable Diseases (NCDs). The Summitfocused on the four most prominent non-communicable diseases, namely, cancers, cardiovascular diseases, chronic respiratory diseases and diabetes. They also looked at the issue of food marketing to children. Bloomberg news reported that the 
"stake for the makers of snacks, drinks, cigarettes and drugs is a market with combined sales of more than $2 trillion worldwide last year."
Click here to see the full text  of the Political Declaration of the High-level Meeting of the General Assembly on the Prevention and Control of Non-communicable Diseases adopted by the UN.
The food industry seems to be taking a proactive approach to guarding the status quo. Marion Nestle's excellent food blog Food Politics put out an urgent call to action this morning about having standards around what...

The $5 Challenge

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Slow Foods reports that the $5 challenge has reached the White House. Read about it on the Slow Foods USA blog

Hawthorn students took on a similar shopping challenge in late 2008 and reported about it. Hawthorn students can visit the University Webinar Archives on your student portal for The Frugal Shopping Challenge, a two part webinar that took place on 2/3 and 2/10/09.
New York Times food writer and chef Mark Bittman also asks this question of the moment in his recent oped “Is Junk Food Cheaper?" where he opines that
The alternative to soda is water,