Balance of Food

The Washington Post should point out dietitians who abuse their position

Despite what dietitians, good dietitians say, getting helpful, practical advice on eating and diet (in the general sense of the word) is difficult. We have noted that for years.

Back in the day when I hung out with dietitians, most of them were trapped in PR firms, justifying corporate food decisions. Few of them actually did what you think dietitians would do: help guide people to making smarter food decisions.

Helping patients doesn't pay well. PR firms pay well.

Besides being invisible, dietitians are generally quiet. The Washington Post and The Examination, a new nonprofit newsroom specializing in global public health, recently wrote a story about "anti-diet" dietitians on social media. Not all of the dietitians involved acknowledge their links to corporate food companies. Even those whose posts are listed as sponsored should be seen with a critical eye.

The "anti-diet" concept sounds intriguing if taken with a sincere lens in navigating the food scene but is mostly used to justify consuming big company breakfast cereal and other such food.

Social media and influencers are not the best sources of food information, sponsored or otherwise. I can rationally say that and mean it. Doesn't mean that millions of girls and young women aren't vulnerable to that influence.

So who do dietitians attack for such information being released? The dietitians? Social media? The misleading information? Nope. If you said the media, you would be correct. You can find such examples here and here.

Dietitians know about nutrition and specialize in communication to get that message out to people. Blaming the media is not as constructive as talking about the good work of dietitians and scolding bad behavior.

I am not a dietitian. I don't get sponsorships because I am not selling anything or my ethical standards. I do know how to communicate.

When Alton Brown did his "diet" episode, Brown talked about the general use of the word diet. In this sense, we are all on a diet. In this sense, we shouldn't be on a diet in the mainstream definition.

Dietitians run into this madness with the mantra of "there is no good or bad food." There are some very good foods and very bad foods. There are: sorry, dietitians. Most countries don't deal with high-fructose corn syrup. Most countries have a sense of banning food dyes and ingredients that should be outside of the norm. The United States and Canada (to some extent) use the "nothing can hurt you" rule where food safety is concerned. Processed food can have a place but using an anti-diet cloak to justify processed food to serve corporate food overlords is exactly what dietitians should fight to prevent that happening.

Foods can be utilized in smaller quantities. Theoretically, breakfast cereal can serve some purpose: in lieu of a dessert, measure out a cup with a cup of the milk of your choice, a splurge when feeling down.

The story points out how General Mills specifically promoted the anti-diet message at the Food & Nutrition Conference & Expo (FNCE) convention in Denver last fall. Be entertained by the temptation but don't follow through.

The social media influencers make a louder sound because the hard-working dietitians who are helping people are quiet. March was National Nutrition Month and we do hear more from dietitians during that time. Not so much from April to February.

As obesity rises, Big Food and dietitians push 'anti-diet' advice (The Washington Post)

Are online dietitians influenced by food industry money? (The Current from CBC Radio)

20 years ago this month, I was that person who needed help. My doctor turned me over to a certified diabetes educator who was helpful on the basics. I did a lot of research in the coming weeks. I shook a lot of bad habits and added some good habits.

I hit a plateau and figured out to ask, "how do I get out of a plateau." I changed some things and I was moving in a good education.

My anxiety and depression make eating these days a struggle. I know what to do but I struggle to do them properly.

I know enough to know if I was being scammed or sold a false bill of goods. The food system, especially in the United States, is a raging river and most people don't even have a raft. The bad people speak up because the good people don't, until someone in the media writes about it, and then they whine about the media.

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The Academy of Nutrition and Dietetics (the new name for the old American Dietetic Association) has a Code of Ethics (really!). Here is Part 2a:

Nutrition and dietetics practitioners shall: Disclose any conflicts of interest, including any financial interests in products or services that are recommended. Refrain from accepting gifts or services which potentially influence or which may give the appearance of influencing professional judgment.

If you are a dietitian, ask yourself if you follow these guidelines. Also ask if you should care if dietitians violate the letter and spirit of the Code of Ethics. We should care.

Some of the dietitians' angst toward The Washington Post centers around this story from last fall on similar concerns.

Dietitians truly have it rough because they get all this education and then there are financial pressures to sell out to corporate interests so you can put your own food on your table, whatever food choices you make. Society benefits from dietitians free of conflicts. Try to find a dietitian who seems ethical and ideally doesn't have a ton of sponsorships, revealed or otherwise.

photo credit: The Washington Post

Breaking down barriers so people will try new foods

"People with special conditions should always consult with their doctors before consuming new products."

I could have used this disclaimer when I was 10. My father started verbally berating me over trying new foods. While he had 2 children, he only picked on me. "Wonderful or awful" were essentially my choices. Wonderful wasn't viable since no one could live up to wonderful.

This was a rather unusual product, a drink that I was gifted. I love intense flavors in food and drink and even this drink was too intense for me. The second ingredient (behind water) was yuzu juice.

I did read the disclaimer and still tried the beverage, even while not consulting a single doctor or even a medical professional.

I didn't end up drinking too much from the beverage. I'm sure it's a great product, regardless of health conditions.

The use of the word "products" instead of "foods" was definitely a deliberate choice. I would love to find out what the "special conditions" would need to be. Chances are, given my physical health, good that I have "special conditions." People with "special conditions" likely have multiple doctors.

We think — not that we have medical expertise — people should try new foods without a doctor's permission. What if you never had sea urchin or pickled herring? Are they considered "products" or just foods? Does Flamin' Hot Cheetos qualify as a product you shouldn't try without a consultation with doctors?

Some of the foods where my father would berate me involved canned vegetables that weren't rinsed. I was too sensitive to the salt content, not that people thought about such things back in those days. I didn't like tuna fish too much as a kid. I found that the taste significantly improved when I rinsed the tuna fish out of the can.

After all, the verbal abuse wasn't about being right or health-conscious.

The idea of a doctor's note wouldn't have gone too far as a 10-year-old child, though stalling appealed to me greatly at that age.

BalanceofFood.com advice coverage

BalanceofFood.com travel coverage

Despite my alleged peculiarities as a child, I am a great advocate for trying new foods (products?) in my travels. Eat local what is local to where you travel. That could be tripe in central Italy, the aforementioned herring in Scandinavia, fish tacos in southern California, and poutine in Quebec in Canada.

Americans in particular (stereotype) struggle with being adventurous in trying new foods. We shouldn't create extra barriers to finding out what we like in food, whether that be overbearing parents or cultural prejudices against certain foods. This doesn't mean we have to like every food. Some foods are "meh," not wonderful or awful. This is a perfectly fine reaction to a food.

"Yes. FDA advises consumers to talk to their doctor, pharmacist, or other health care professional before deciding to purchase or use a dietary supplement. For example, some supplements might interact with medicines or other supplements."

We are not advising to necessarily go against the wishes of the Food and Drug Administration, as an example. We do note that disclaimers are set up to protect others from the implications of your actions. Be smarter in that regard.

Trying new foods is exciting, even if they don't succeed, like this juice for your humble narrator. Failure only comes if you don't try something because you are afraid. Travel well and eat well in those travels.

photos credit: me

Saute mushrooms, part deux: Cooking them with water

Sauté mushrooms with water seemed to be a contradiction to what we've learned about the sauté. Mushrooms in a cold pan … with water!?

Earlier this year, we tried the Alton Brown method. Waiting 45 seconds before adding the mushrooms and water. Cooking 2-4 minutes and then adding the butter. We tried this twice because, well, I added the wrong amount of water the first time. Neither effort came close to what Brown wanted us to accomplish.

I had some faith in the concept but not the method. I sauté a lot of mushrooms and slowly gave up on the idea of involving water.

America's Test Kitchen on PBS also tried to convince me to use the method. They had an experiment on how much oil mushrooms had been absorbed: raw vs. cooked briefly in the microwave. The difference in oil was significant. Again, the method sounded great but the practice needed to be effective.

The America's Test Kitchen (ATK) recipe is a considerable side dish with red wine, chicken broth, and rosemary. I just wanted to sauté some mushrooms to put on spaghetti. Both the Brown method and the ATK approach involved at least a pound of mushrooms.

The ATK approach started with a cold pan with the mushrooms and water. The water was a ¼ cup instead of ⅓ cup for the Brown method. No 45-second wait.

ATK noted that you should wait until the liquid evaporates to then put in the oil. The Brown method didn't mention the liquid and suggests putting in the fat a lot sooner.

The mushrooms release their liquid so in using the ATK method, there is a lot more liquid. I used a timer to keep track of the progress. There isn't a precise amount of time — a few minutes definitely — waiting until the liquid disappears is the key.

Using less butter or oil or even bacon grease is an advantage to cooking with water. Less fat and more money. This is not a no-fat approach, just using the mushrooms natural makeup to use less fat.

Food TV teaches us to eat with our eyes. The philosophy results in an uglier presentation. If texture is an issue, this approach can be your new best friend. There are advantages to both paths in terms of taste: the water path means smaller pieces that feel more meaty.

Mushrooms and other vegetables can taste better with improved texture

On the surface, this anecdote means the Brown method was "wrong" and the ATK approach was "right." This is where there is art to the science of cooking. The paths are sufficiently similar. Both recipes are checked over and over before hitting the airwaves (cable?). Both are rooted in the science of mushrooms.

ATK offers more steps, which can help some cooks who follow along step by step. The Brown method has a precision with the 45 seconds missing from the ATK approach.

You may have tried both paths and found the Alton Brown method was dominant over the America's Test Kitchen approach. This is why trying more than one path can help you figure out a cooking task.

You might try one path for certain dishes and another path for other dishes. You might combine some of each method into one that suits your cooking.

The New York Times declared mushrooms to be the 2022 Ingredient of the Year. Experimenting with mushrooms is worthwhile.

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Add vegetables to processed lunch choices for flavor and nutrition

Resolve to post more pictures of home cooking in 2019

I've been enjoying Mary Berg's Mary Makes It Easy, which airs on the Food Network in the United States. As a nod to our sibling blog, CanadianCrossing.com, Berg is Canadian, which explains why she says Fahrenheit a lot and has an actual recipe for butter tarts.

I can't say I love all 4 recipes in any episode but there is almost some tidbit or a whole recipe in every episode where I find personal temptation.

There are so few cooking shows on commercial television so the ones that are good need to be noted.

I can deal with Berg's shortened language — parm for parmesan — and find it reasonably charming. You should know that Berg goes really fast in a recipe and makes great assumptions if you are not a seasoned cook. Her show sometimes feels like you are listening to a podcast at 1.3 speed because the show goes really fast.

The idea is to realize your own speed as a cook and approach inspiration accordingly. A Mary Berg idea might be your jam, as she would say, but you might need a ATK approach to figure how to work through a recipe. This is a part of the cooking process. The idea may be great, such as cooking mushrooms in water, but this only works when you find an approach or method that suits your cooking interests.

photos credit: me

Food sensitivity tests should tell us why we are food sensitive

"Is it an allergy?"

I have what is likely a food sensitivity to mozzarella cheese. This keeps me away from most standard pizzas.

I often get asked "are you allergic to all cheeses?" I calmly explain I have a reaction specifically to mozzarella cheese. Why? Don't know. Food sensitivity seems to be the proper answer.

EverlyWell has a way for those with food sensitivities to find out for themselves: "Learn How Your Body Responds to 96 Different Foods."

"This at-home test measures your body’s immune response to 96 foods to help provide guidance on what foods may be the best to choose for an elimination diet."

The cost for the food sensitivity test, an immunoglobulin G test, is $159. This is lower than the hundreds of dollars I've heard quoted for similar procedures.

Here is why I likely won't take the EverlyWell test, no offense to the company.

cost — $159 is quite a bit of money. EverlyWell does take HSA/FSA payments, which would be nice if I had that option.

security — The stories about the ancestry sites and who owns DNA and the like make me reluctant to submit blood or DNA to figure that out.

viability — The test works on 96 foods. I have a specific food in mind, but don't know whether that food will be tested.

results — If I take the test, and the test tells me I have a food sensitivity to mozzarella cheese, I paid to know what I already know. If the test is negative, I've wasted $159.

Cheap pizza comes to Canada but at what cost

A test that would tell me why would have value. Is there something in mozzarella cheese specifically, such as the process, that makes this distinct from other cheeses and dairy products. Buffalo mozzarella might not produce the same reaction.

The simple "test" would be to buy buffalo mozzarella to see if I have the same or similar reaction: a bad headache in the back of my head, sometimes with nausea. A lot cheaper than $159. Even if buffalo mozzarella makes a difference, I would still have to ask each time what mozzarella is being used.

BalanceofFood.com advice coverage

I read food labels and don't order items that might have mozzarella cheese in them. I have had a few instances where I ordered something in restaurants, thinking I was safe, and was not.

If I had a diagnosis printed on a card, I could have them read the card instead of explaining why I have a food sensitivity to only one kind of cheese. That might not have helped in the one instance in the French-speaking part of the world where I accidentally received mozzarella cheese.

Pain and suffering over time has led to a diagnosis, however unofficial that is. I don't miss mozzarella cheese in the slightest and won't die if I ingest some.

$159 would be a great price if I could learn something I don't already know. Staying away from mozzarella cheese is annoying but costs $0.

photos credit: EverlyWell

Euell Gibbons: a natural food enthusiast ahead of his time

I feel certain I saw Grape-Nuts commercials featuring Euell Gibbons when I was a child. Maybe not. I remember watching Match Game episodes with questions featuring Euell Gibbons.

The answers often went back to wild hickory nuts since Gibbons, in the Grape-Nuts commercials, said the cereal reminded him of "wild hickory nuts."

Grape-Nuts was a healthy cereal in the 1970s, a time where more cereals were healthy. Cream of Wheat, old school oatmeal, Farina. Healthy cereals are less intense than the cereals of those times.

The 1970s was the last pure decade of the U.S. food system with relatively healthy fast food, no high-fructose corn syrup, glyphosate did exist but not to the extent of today's dominance, and a less-greedy approach to processed foods.

Gibbons was into wild foods, appreciating what nature could provide with plants that might otherwise be overlooked. He had a series of books that started with the word "stalking."

• Stalking the Wild Asparagus (1962)
• Stalking the Blue-Eyed Scallop (1964)
• Stalking the Healthful Herbs (1966)
• Stalking the Good Life (1966)
• Stalking the Faraway Places (1973)

Gibbons was ahead of his time in many ways. The word "diet" was commonly found in artificially sweetened soft drinks with saccharin. People foraged for mushrooms but that wasn't too well-known. People ate liver without irony; the concept of a "nose to tail" approach without a catchphrase.

I remember eating Grape-Nuts as a child, putting refined white sugar on the cereal. I now enjoy Grape-Nuts as an adult minus the sugar. The latest is eating Grape-Nuts with a flavored Greek yogurt. The ingredient list is about as simple as a brand name cereal could get. Grape-Nuts is like no other cereal on the market, though I haven't had wild hickory nuts.

Not everyone knew who Euell Gibbons was, even if they were on Match Game. The contestant seems really confused even when Gene Rayburn explains who Gibbons is.

The Grape-Nuts commercials led to the Match Game jokes. Gibbons did make appearances on Tonight Show with Johnny Carson and The Sonny & Cher Comedy Hour. Match Game kept Gibbons in the spotlight.

What's Tempting: Original Grape-Nuts

What's Tempting: More protein in breakfast cereal

Grape-Nuts went through a self-inflicted PR mess by adding "isolated soy protein," a cheap GMO protein to a cereal already strong in protein. Changing back was a very smart move.

BalanceofFood.com advice coverage

Julia Child has been celebrated lately with a HBO Max series and a CNN film. Child's work and legacy should be celebrated.

Given our love for natural foods, eating foraged wild mushrooms, and a nose to tail approach, we should do more to celebrate the work of Euell Gibbons.

Gibbons died in 1975, not longer after most of the world figured out who this person was. He deserves more than just the punchline of game show questions and a cereal spokesperson.

video credits: YouTube/Bionic Disco; YouTube/movienotes
photo credit: Grape-Nuts

How seaweed can reduce the methane output from cows

We hear that eating meat is bad for climate crisis because of the methane that comes from cows. This likely is worse in huge feedlots with a large accumulation of cows.

What if cows could consume something that is healthy for them AND would reduce the methane that cows release?

Joe Dorgan, a Prince Edward Island farmer, starting taking local seaweed and adding that to the feed for his cows.

This led to researcher Rob Kinley, an agricultural scientist then at Dalhousie University in nearby Halifax, Nova Scotia, testing Dorgan's seaweed mix, and discovered a 20% methane reduction from the cows. Kinley said the red seaweed Asparagopsis taxiformis reduces methane in cows to almost nothing.

Not all seaweeds reduce methane; seaweeds high in bromoform would be more likely to reduce methane.

There are a number of issues that still need to be studied. The idea of natural seaweed or a farmed version reducing the climate impact of cows is amazing.

How feeding cows seaweed could help PEI meet emission targets and boost this business (CBC News)

How red seaweed might help curb methane emissions from burping cows (The Current from CBC Radio One)

PEI farmer assists in near-eradication of methane from cow farts (CBC News)

In eating animals, we need to be critical thinkers about what those animals eat. The push for truly wild animals is knowing their diet is a lot more pure than what we see, especially at the U.S. feedlots, where the quality of feed hasn't been important.

Seaweed would be good for cows, even if that didn't help methane levels for purpose of the climate crisis, provided cows can digest well. Cows eat grass for a reason. The idea of cows eating grains was a false dichotomy to fatten them up, reducing taste and nutrition in the grain-fed version.

Balanceoffood.com Canada food policy coverage

BalanceofFood.com science coverage

The climate crisis needs to be addressed, even by those who eat meat. The seaweed solution shows there are possibilities to improve our diets and deal with the climate crisis. Some of us could be eating the seaweed directly.

Hopefully, this news story will get more recognition for solutions such as this one to improving our diet and the climate crisis.

photo credit: CBC News

Farmers markets in Year 2 of the COVID-19 pandemic

This was the longest winter in terms of farmers markets since I have become a fan. The primary market didn't have an indoor winter version. The supplemental winter version of a farmers market moved around. Their last space was closer and prettier than a parking garage (first site) but didn't visit that as often for other reasons.

My local produce store became the catch-all where I bought food from local farmers, the de facto farmers market. In the winter of 2019-2020, I ran out of eggs. I went online to my favorite eggs vendor, ordered a dozen. She actually delivered them to my door but I could have walked less than a mile to the pickup spot.

When I ran out of eggs in the winter of 2020-2021, I didn't have that option since she went out of business during the pandemic. I bought eggs at my local produce store.

Last spring, the mad scramble was to find farmers markets. We were tracking individual farmers who made the 100-mile (each way) trek to deliver in a different manner than we were used to doing. Chicago has put in a delay that didn't make any sense since Evanston (suburb immediately to the north) started on time.

This year, the markets started at or near the original time. Farmers markets are not back to pre-pandemic form, even with vaccines.

Still have nightmares of the local farmers market where they insisted on spraying everyone with an unmarked bottle reportedly carrying hand sanitizer. The fake safety practice had long been reputed but the sudden change meant finding different markets. Here's hoping common sense kicks in for 2021 but not holding my breath.

Opening Day of the farmers market season had replaced the ritual of Opening Day for baseball. Baseball has hot dogs and apple pie but farmers markets have asparagus (definitely) and strawberries (sometimes).

"How was your winter? How are the crops going so far?" Standard questions in a normal opening day. "Hey, you survived. Good for you. Have you had the vaccine?" New questions for 2021.

2020 farmers market update: What to do without winter markets

Use food education to help kids learn outdoors during a pandemic

Add summer local fruit to your lemonade

Tomato trust at a farmers market is a cherished responsibility

Inside a farmers market in the new normal in the COVID-19 coronavirus pandemic

Farmers markets in the new normal in the COVID-19 coronavirus pandemic

Will COVID-19 play a role with farmers markets?

Food safety is a subject where we have written about extensively, the dichotomy of being over safe on such things as medium rare burgers and raw milk and under safe about certain ingredients such as high-fructose corn syrup.

Customers have to be patient with how close they get and what they can touch. The idea of having them put you fruit in a resealable container is a year away. The fact that we can touch tomatoes in a grocery store but not at a farmers market is baffling.

Farmers markets will be cautious because we live in a cautious society. Farmers and their workers might be thrilled if people in 2021 are actually wearing masks as intended. The stress that farmer market customers have had to endure does not compare to the stress of the farmers and their workers. Considered essential but not always respected by the customers.

We always recommend people be nice to the vendors at farmers markets. Go above and beyond to be nice.

As the population of the United States becomes more vaccinated, restrictions might lighten at farmers markets. Hoping September is better than May in that respect. There are likely people who love farmers markets and yet are also anti-vaxxers, even if they seem incompatible.

You may not have to wear a mask but you should consider the vendors and other customers in mind. In our situation, a lot of the farmers come in from other states and their vaccination rollouts may be different than in your state.

BalanceofFood.com farmers market coverage

If you are looking for 2019 style farmers markets, think 2022. The 2021 version should get better as the summer progresses. Still better than the 2020 version.

photo credit: me

Film review: Meat the Future

One innovation that we would love to see is cloned meat. The goodness of meat without the animal sacrifice. The primary drawback has been availability and cost. Meat is expensive in most of the world with the United States as a grand exception.

Meat the Future takes us into the world of cloned meat, mostly by following Memphis Meats over the last few years. The film specifically follows Memphis Meats CEO Uma Valeti, a cardiologist turned entrepreneur. We even go back to India, where Dr. Valeti is from. He tells a story about chickens being slaughtered at a child's birthday party when he was young.

“If I practice cardiology for another 30 years, I would probably save two or three thousand lives. But there is very little, in the form of any idea, that even comes close to the level of impact of what this could impact on billions of humans lives and trillions of animal lives,” Valeti said.

We spend part of the film looking at the company expanding to larger spaces. Nice but not relevant to the subject.

The film also covers the agency alphabet soup battle between the FDA vs. the USDA. We see the nuance of what to call the end product: clean meat as opposed to cultured meat or lab-grown meat.

The film feels like a business case study in general instead of a conversation about cloned meat.

At one point, they talked about growing corn and soy to feed the cells. "Why wouldn't you use grass?" was my logical question. Cloned meat isn't going to work well if the cells are eating cheap filler. Cloned meat should be glyphosate-free.

They did talk a bit about how the meat is grown in a sterile environment with a reduced chance of pathogens to sneak in. Mainstream meat production is sadly full of antibiotics.

The cost of the meat starts out at $17,000/lb. at the beginning of the film and falls to under $50/lb. at the end of the film. That does sound great. The final drop in price may be the most difficult step.

There are a couple of tastings in the film. You can taste through a film. The Beyond and Impossible non-meat products supposed taste like meat. Does the cloned meat taste like good meat or just meat? Did the taste improve between the first and second testing? We don't know.

BalanceofFood.com film coverage

Meat the Future is a good introduction to clean meat / cloned meat but doesn't cover the topic all that well. The person behind the meat is important but the meat is the future.

Meat the Future was scheduled to be a part of the 2020 Hot Docs Film Festival in Toronto. The film aired as part of Hot Docs at home on CBC television and the documentary Channel in Canada.

video and photos credit: Meat the Future film

Alternative foods if your grocery store has been raided due to COVID-19 coronavirus

You may have seen the grocery store shelves in North America where people came in and hoarded groceries thanks to the COVID-19 coronavirus. Most of that food likely won't get eaten in the next 2-3 weeks. The hoarding makes some feel safe leaving others without actual options.

Milk, bread, eggs are usually what gets taken in with an impending snowstorm. This is worse in a major way since most communities dig out of a snowstorm faster.

If you got to the grocery store later than you wanted, here are some good foods that will help you last longer in a "shelter in place" scenario.

Rice lasts a very long time, much longer than bread. The worse the bread is made, the longer the bread will keep thanks to chemicals. Bread of any type will last in the freezer. Rice is the go-to carbohydrate. Brown rice holds nutrition and fiber advantages over white rice. Fiber is crucial when trapped inside for long periods, keeping you full longer.

You can make rice in large batches, bring them out of the freezer in small batches, and warm them in the microwave. Rice is also huge in terms of being cheaper than any level of bread and, in the best way possible, you have more rice left over when things get better.

Pasta is also inexpensive and lasts for a very long time. You can also make pasta if you have flour and eggs or flour and water.

UHT milk provides longer shelf life but nutrition and taste are lost

You could cut back your "milk" consumption during this time. If that is not practical, you have a few options.

Powdered milk might be easier to find. The idea of mixing water into your milk container may seem, well, gross. Powdered milk is likely not a key raided product.

Alternative milks that are shelf-stable gives you flexibility.

We dread the UHT milk that seems to be quite popular. The longer expiration dates make consumers feel safer even with the nutritive losses with UHT milk. You can extend regular milk beyond its expiration date within reason

Switching to cheese and yogurt helps the dairy and protein requirements. Milk in its forms does offer versatility missing from other dairy products

Will COVID-19 play a role with farmers markets?

Eggs bought from local farmers last longer than store-delivered eggs. Find out if a local farmer can satisfy that requirement. Knowing your farmer is helpful in such times. Farmer markets are pretty much done in the current pandemic. If the farmer can get to you or you can get to the farmer, you can get amazing eggs that will last a long time.

Pasteurized eggs and egg substitutes offer alternatives that are less flexible than actual eggs.

BalanceofFood.com farmers market coverage

Fresh is better: canned and frozen fill the gaps really well. Rinse and drain anything that has been in a can. In a pandemic, canned and frozen are extremely legitimate sources of protein (canned fish, beans) and fruit/vegetables.

photo credit: me

Some Canadian fast food companies want to talk about sustainability

"Sustainable beef" sounds great. Trying not to be cynical but what does that mean?

McDonald's ads in the United States don't talk about the quality of the beef in the fast food hamburgers. We know McDonald's ads in Canada have a completely different mindset than U.S. ads. This McDonald's ad on sustainable beef ran earlier this spring on Canadian television.

"At McDonald’s Canada, (sustainable beef) it’s a commitment. A commitment to ensuring we preserve Canada’s most valuable resources for future generations to come. To look after the land, to care for animals, and to provide the best quality food we possibly can without compromise."

McDonald's Canada says that the company has "partnered to produce beef sustainably" with Canadian farmers for over a decade. The practice applies to the Mighty Angus Burger but not every burger that McDonald’s Canada sells.

Dr. Reynold Bergen, Science Director, Beef Cattle Research Council, is quoted in the ad as saying "the same pound of beef today produces 15% less greenhouse gas than it did 30 years ago, and so our environmental footprint is shrinking."

Is McDonald's Canada beef grass-fed or grass-finished? The ad implies that the cows eat grass and aren't trapped in pens.

In 2018, McDonald's Canada announced that the Angus beef would be certified sustainable according to standards from the Canadian Roundtable for Sustainable Beef (CRSB).

From McDonald's Canada:

For example, a few of the indicators a farmer or rancher must achieve include:

• Grasslands and grazing are managed in a way that maintains or improves soil health and protects watershed areas.
• Outcomes related to feed/water, animal care, shelter, herd health and handling procedures are met as per requirements outlined in Canada's Code of Practice for the Care and Handling of Beef Cattle.

McDonald's Canada notes that 100% of its beef comes from Canadian ranches and farms, primarily in Alberta and Saskatchewan.

Canadian ads from spring 2019 NHL Center Ice free preview

A tale of 2 fast food justification ads from Subway Canada and A&W Canada

A&W Canada says the company is a proud member of both the Canadian Roundtable for Sustainable Beef as well as the Global Roundtable for Sustainable Beef.

The chain has touted its stance that it uses beef "raised without any added hormones or steroids." The FAQ does say "our cattle enjoy a mix of different grains and grass" so their beef isn't 100% grass-fed.

When asked about the verifying process, their reply was "We audit all facilities that handle our beef and they are also audited by the Canadian Food Inspection Agency or equivalent regulatory agencies. At A&W, we’ve developed our own animal welfare programs that meet the National Farm and Animal Care Council requirements, adding additional requirements from our own research. This means we also audit our supplies using third-party auditors accredited by the Professional Animal Auditors Certification organization to ensure all our requirements are met."

BalanceofFood.com fast food coverage

BalanceofFood.com advertising coverage

You might decide that McDonald's Canada or A&W Canada doesn't meet your high standards (e.g., grass-finished). These places might exceed your current level of standards (likely none).

Having a conversation about sustainability in fast food is rather fun, though a few more details wouldn't harm the discussion. We would love to see more fast food places in Canada jump into the conversation. Fast food outlets in the United States? Someone has to take the first step.

Food companies will try to take advantage of buzzwords such as "sustainability." Holding them accountable keeps them on their toes and we all benefit as consumers.

video and photo credit: McDonald's Canada