Hold that spinach!
Just when you think it's safe (because you're eating such healthy food, right?) they come out and tell us not to eat the bagged spinach because of e coli bacteria!
Well, folks, I have to say I'm not surprised.
All along I have been advocating for eating locally, and growing your own fresh organic vegetables.
One of the main problems with food that was picked and shipped far distances away (well, actually there are LOTS of problems with that. . . ) is not only the freshness but the sanitary quality of the produce (or other product). When you ship something more than a day away, there simply is a bigger change of contamination -- from all kinds of sources.
The vegetable might have started out in perfectly good condition. But it's hard to keep it that way until it gets to your door. The fewer people handling it -- the fewer number of hands it has to pass through before it reaches you -- the better. There is a long list of ways that food can become contaminated, with toxins and/or germs, before it reaches you.
And we aren't even talking about the loss of nutrients the longer it's out of the ground, before you cook and eat it! Or what happens to it when it's "processed."
(Ummmm. . . exactly WHAT processes would we be talking about???? That's for another topic!)
Mostly, what I want to say is "Don't stop eating spinach; just buy it from a local grower instead."
It's not too late to plant spinach now, if you have a sunny spot on the patio or a cold frame (if you live in the North.) Home-grown tastes best! And you absolutely know what has happened to it, from the time its tiny leaves peek up from the dirt until you pick it and eat it. Can't beat that.
I've run out time this week (again) but I wanted to let you all know that I've got a stack of great new books, notes and links from my vacation in Vermont this summer, and tips from friends, and some hot new restaurants, and wow, I just need to find some time and sit down to write about it all.
Until next time, be well, eat locally, and DO eat the spinach -- if you make sure where it came from first, and know it's been thoroughly washed to remove any bacteria.
Yours for extraordinary dining -- for everyone,
Nancy
Well, folks, I have to say I'm not surprised.
All along I have been advocating for eating locally, and growing your own fresh organic vegetables.
One of the main problems with food that was picked and shipped far distances away (well, actually there are LOTS of problems with that. . . ) is not only the freshness but the sanitary quality of the produce (or other product). When you ship something more than a day away, there simply is a bigger change of contamination -- from all kinds of sources.
The vegetable might have started out in perfectly good condition. But it's hard to keep it that way until it gets to your door. The fewer people handling it -- the fewer number of hands it has to pass through before it reaches you -- the better. There is a long list of ways that food can become contaminated, with toxins and/or germs, before it reaches you.
And we aren't even talking about the loss of nutrients the longer it's out of the ground, before you cook and eat it! Or what happens to it when it's "processed."
(Ummmm. . . exactly WHAT processes would we be talking about???? That's for another topic!)
Mostly, what I want to say is "Don't stop eating spinach; just buy it from a local grower instead."
It's not too late to plant spinach now, if you have a sunny spot on the patio or a cold frame (if you live in the North.) Home-grown tastes best! And you absolutely know what has happened to it, from the time its tiny leaves peek up from the dirt until you pick it and eat it. Can't beat that.
I've run out time this week (again) but I wanted to let you all know that I've got a stack of great new books, notes and links from my vacation in Vermont this summer, and tips from friends, and some hot new restaurants, and wow, I just need to find some time and sit down to write about it all.
Until next time, be well, eat locally, and DO eat the spinach -- if you make sure where it came from first, and know it's been thoroughly washed to remove any bacteria
Yours for extraordinary dining -- for everyone,
Nancy
posted by Nancy at 9/15/2006 03:50:00 PM
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