According to New Hope 360’s Natural Merchandiser, “The U.S. Department of Agriculture <http://www.usda.gov/wps/portal/usda/usdahome> recent decision to deregulate genetically modified alfalfa is affecting more than organic dairies and grass-fed ranchers worried about feeding cattle GMO contaminated crops.  Natural foods retailers fear the decision will make it harder to stock organic products throughout the store.”

Eli Lesser-Goldsmith, part owner and general manager of Healthy Living Market <http://www.healthylivingmarket.com/> based in Burlington, VT echoed the sentiment. “This decision will affect everything in the store because cross-pollination is eminent.”  ”Europe has resisted the use of GMOs, why can’t the United States follow suit?”

What do you think about the USDA’s decision to deregulate genetically modified alfalfa? Read the entire article here and let us know in the comments section!
http://newhope360.com/retailers-fear-gmo-alfalfa-deregulation-will-hamper-ability-stock-organic

When Healthy Living was a new, tiny store gluten-free options were limited to one brand and a few terrible-tasting options.  Gradually, interest in gluten-free diets grew as people attributed a wide range of symptoms to gluten.  Happily, when we moved to our new store 3 years ago, the range of products had grown immensely and we dedicated an entire area of our store to the world of gluten-free foods.  We are happy to offer the largest selection of gluten-free grocery, frozen and fresh products in Vermont….and just about anywhere else we’ve traveled!  We’re proud of our fantastic gluten-free department.  Kids with gluten intolerance can now eat pizza, we can all have gluten-free cupcakes, and life is much more delicious!
Scoop 1: Believe it or not, the FDA doesn’t have a regulation on gluten-free prepackaged foods (foods that are prepared AND gluten-free). The term “gluten-free” is currently a proposed FDA regulation, basically a voluntary label for prepackaged foods that contain no wheat, barley, rye or any crossbreed of these grains. To be “gluten-free,” food must not contain ingredients, like wheat flour, that have not been through processing to remove gluten and must not contain ingredients that have been derived with no more than 20 parts per million (ppm) gluten.
Scoop 2: Why are people choosing “gluten-free” anyway? Gluten has been linked to Celiac Disease and a number of other ailments. What is Celiac Disease?(As written by the National Institute of Diabetes and Digestive and Kidney Diseases) “Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food.” This condition is successfully treated with a gluten-free diet.  There are many other proposed benefits to going gluten-free, from weight loss to increased energy to improved digestion to cleared skin conditions. In addition, studies suggest that a gluten- free diet may have a therapeutic effect on children with autism.  For more on Celiac disease, gluten and other medical information, click these links.
http://www.glutenfreeproductlist.com/articles.html#glutenbad
http://www.csaceliacs.org/celiac_treatment.php#GF
http://www.celiacsociety.com/celiacinfo_whatisceliac.asp
Scoop 3: Gluten-free is not just about the ingredients, it also includes the processing plant, packaging and efforts to uphold the “gluten-free” commitment. For example, Blue Diamond Nut-Thins http://www.bluediamond.com are manufactured in a facility that processes both gluten & gluten-free products. They have a dedicated area for gluten-free production to avoid and prevent cross-contamination. At Blue Diamond, good manufacturing practices and allergen control policy are strictly monitored during the manufacturing process and the finished products are tested for gluten residue to ensure every lot is validated. In fact, Blue Diamond has set the gluten detection limit at <10ppm (to ensure product compliance with both US and Canada regulation which currently set at <20ppm). It is important to research manufacturers and review the source of fillers, additives and other food ingredients.

Here are just a few of the classes being offered in January to kick off the year.

Exotic Curry: Spice It Up, Thursday January 6, 5:30-7:30pm Mid winter got you feeling a little lackluster in the dinner department? Well, we’ve got a class to spice things up and inspire all your senses! This class is both educational and instructional–you’ll learn a bit about the spice trade, its history and the influence of flavor on cultural cuisine. We’ll discuss the regional differences in curry, preparation techniques and serving basics. Together, we’ll be making a Red Curry Paste from whole spices and aromatics, Thai Chicken Panang Curry, Yellow Curry Aloo Gobi, and traditional Sweet and Hot Apple Chutney. Once the curries are finished, it’s time for an after-class feast!

This hands-on class costs $45. Click here to register.

Couples’ Cooking: Vegetarian Dinner for Two, Please! Friday, January 7, 5:30-8:00pm This class, a Vegetarian Couples Cooking Class, is a fresh, fun way for you to connect with that special someone while learning how to prepare a delicious, vegetarian feast. Chef-Couple, Nina Lesser- Goldsmith and her husband, Zach Minot, will show you how to work as a dynamic duo in the kitchen while boosting your vegetarian recipe repertoire.  The menu includes: Caramelized Onion, Zucchini and Parmesan Terrine; Roasted Root Vegetable and Goat Cheese Galette; Green Salad with Farro, Cherries, Walnuts and Pomegranate Vinaigrette; and Indian Pudding.

This class costs $75/couple and is hands-on!  Click here to register.

Pintxos: A Spanish Tapas Eating Bonanza, Friday, January 14, 5:30-7:30pm This exciting class is inspired by Nina Lesser-Goldsmith’s recent trip to Spain, where she found a love of Pintxos, or Spanish Tapas native to the Basque region. She will delight you with stories of cultural and culinary tradition as well as recipes for a variety of authentic Pintxos. Pintxos literally means “toothpick” and these Tapas were traditionally served at bars, on toothpicks, between 5-9:30 PM (before the late meals) in what she calls a Basque-style eating bonanza. She’ll also discuss other ingredients native to the Basque region, including an effervescent wine called Txakolina. If you’d like some Spanish flavor in your life, join Nina for this truly unique cooking class!

This demonstration class costs $20.  Click here to register.

Sauce is Boss: Learn the Secrets of a Saucier, Friday, January 21, 5:30-8:00pm Making a fine sauce is an art In this class, you will learn the secrets that go into making the perfect sauce. We will discuss the importance of stock, types of stock and techniques for making them deeply flavorful, perfectly clear and just the right consistency. We will cover thickening, serving and uses on the plate. In addition, we’ll go over the five “French Mother Sauces,” and make a few in class! Be prepared to wow some taste buds and answer the question: “What’s in this sauce?”  Sauces will include a classic Red Wine Reduction, Hollandaise Sauce, Bechamel Sauce (and Mornay), and a Roasted Tomato Buerre Blanc.

This hands-on class costs $45.  Click here to register.

Clue: This nutty bar didn’t win just one star.

Share the product’s name and flavor in the comments section for a chance to win a 20% off coupon to the store!

Healthy Living does not order pine nuts from Asia, and is strongly committed to the quality of food we put on our shelves.  Our pine nuts come from Spain, and we’re currently working with farmers in the United States and hope to have their products on our shelves by January.

So, with the holidays happening right now, don’t be afraid to use pine nuts in your festive dishes!

Clue: Used in stuffing or for breakfast on Christmas morning, this product will make spice up any holiday meal.

First correct response in the comments section will win a 20% off coupon to the store!

Here’s a video she made around Thanksgiving to help you out:

Good luck!

Clue: If your friends jumped off one of these, would you too?

Think you know the answer to this week’s clue?  Share your guess in the comments section for a chance to win a 20% off coupon!  And remember, we need the product’s full name.

Last night our own Nina Lesser-Goldsmith was on WCAX’s The :30 demonstrating how to make a quick and tasty dish to bring to your next holiday party: a Golden Beet and Green Bean Salad.  Click on the image to watch the video.

If you want to make this dish, here’s the recipe:

Golden Beets & Green Bean Salad with Fresh Chevre and Champaign-Mustard Vinaigrette
2 lb golden beets
1/3 cup olive oil
1 lb green beans
4-6 oz fresh goat chevre
1 Tbsp Dijon mustard
1 shallot, finely minced
Juice of 1/2 lemon
1/4 cup Champaign vinegar
3/4 cup vegetable oil
3 Tbsp chopped chives
Kosher salt and fresh cracked black pepper

Try to get beets that are approximately the same size; this will ensure even cooking. Preheat your oven to 400º F.  Place the beets (still in their skins) in a shallow baking dish.  Toss them with the olive oil and a sprinkle of salt and pepper. Add 1/4 inch of water to the pan. Cover the pan tightly with aluminum foil and place it in the oven. The roasting time will depend on the size of the beets; if they are very small, begin checking them after about 30 minutes, for larger, check them after about 50. You will know when they are done because they will be tender when pierced with a knife or toothpick. There should be no resistance when removing the knife from the beet. When they are finished, remove them from the oven and let them sit with the foil still covering them for about 15 minutes (this will help the skins steam off). To peel your beets, remove them from the liquid in the pan and using an old (but clean) kitchen rag or a paper towel rub the skins from the flesh of the beets. The skin should remove easily as should the stem area.  Trim the roots with a paring knife.
For the green beans, prepare a large stock pot full of heavily salted water (it should taste like sea water) and bring it to a boil.  On the side prepare a bowl full of ice water.  Clean the beans by removing just the stem end.  When the water is boiling, add a handful of the green beans.  It is important to work in small batches so that the water never falls below the boiling point (this will help keep the vibrant green color of your beans).  When the beans are cooked to your liking transfer them from the boiling water the ice water to stop the cooking process.  When they are cool, drain them on a paper towel or in a colander.  Repeat the process with the rest of the beans.  Cut your cooked green beans into 1-inch pieces.
For the vinaigrette combine the mustard, lemon juice, shallot, and vinegar in a large mixing bowl. Add the vegetable oil in a steady stream while whisking constantly. Season with salt and pepper and set aside until you are ready to assemble the salad.
To assemble the salad, cut the beets into wedges. Toss the beets and the green beans in a large bowl with the vinaigrette. Start by adding 2-3 Tbsp of the vinaigrette and add more if needed. Transfer the dressed beets and green beans to a serving bowl and top with crumbled chevre and chopped chives.