Yesterday, the House passed H.R. 1599, the Safe and Accurate Food Labeling Act, better known as the Dark (Deny Americans the Right to Know) Act. Now it goes to the Senate. If the bill becomes law, it would repeal Vermont’s labeling law and it would preempt any state law requiring labeling of GMOs.
Health, food and environmental advocates are against this bill, but if you read the websites of some farmers and farm organizations, they are for it. Well, that is how they earn their bread and butter.
I recently took a drive into Southeastern North Carolina, through fields of farmland, tobacco and other crops. I saw a sign posted near a field of something I didn’t recognize that said, Bayer CropScience.
I got a golden dragon melon at the Asian market this week and decided to make a tropical fruit salad. If you’ve never had a golden dragon melon, it tastes like a cantaloupe.
Creamy Tropical Fruit Salad
1 can coconut milk
3 tablespoons lime juice
assorted fruits of your choice–I used:
1 golden dragon melon; seeded, peeled and diced
2 pints strawberries, sliced
3 bananas, sliced
1 mango, peeled and sliced
1/2 cup coconut flakes, unsweetened and organic
Mix all together and top with some extra coconut flakes. Refrigerate. Best the second day.
I also made this Buttermilk Dill Pasta Salad for my Fourth of July party. I used a box of spelt pasta instead of the whole wheat shells, and I doubled the dill. I did not use bacon either, as I have some vegetarian guests!
No, not my grandma’s but somebody else’s. I’ve had this recipe for Grandma’s Potato Salad for a while and decided to make it for the Fourth of July. I did it a little differently. I only used 3 lbs of potatoes and kept the skins on. I also added grape tomatoes and diced celery and used 6 hard-cooked eggs quartered. It’s a sweeter potato salad and very delicious.
Ice cream is probably my favorite food, so I never pass up a new ice cream shop. I had been wanting to try Morgenstern’s on the Lower East Side because it is so popular and has such good ratings. On my visit, I went on an off hour so there was no wait. First, I have to say I am not a fan of the trend of unusual flavor pairings for ice cream. It’s not that I’m a complete traditionalist because I do like some creative new flavors, but I most appreciate a well-executed vanilla. Some of the flavors on the menu at Morgenstern’s were just not appealing to me (salt and pepper pine nut, cardamom lemon jam), so I didn’t know what to order. We got burnt honey vanilla, angel food vanilla, chocolate oat and salted pretzel caramel. The vanillas were just OK, not very flavorful. The chocolate oat was disappointing because I couldn’t taste oat, and the chocolate pieces were frozen and way too hard to eat. But the salted pretzel caramel actually tasted bad.
At a recent FIKA stop, I had to try the Princess cake. I can’t believe I hadn’t tried this Swedish cake before. It has a sponge cake base with a thin layer of raspberry jam and a heavenly dome of whipped cream topped with another layer of sponge cake and a covering of marzipan. Divine is the best word to describe it.
Swedish princess cake at FIKA
The Whitney Museum made a smart move to the highly trafficked High Line in the popular Meatpacking District. While it was a great idea to draw more crowds, I have to say I prefer the old building and space. Why? Not sure. If it’s not broke, don’t fix it? Having said that, the museum still has the same great art and many more acquisitions. The good news is while there is a line to get in, it is short and moves fast. It’s very efficient–others could learn from its example of how to keep a line moving. Inside, there’s a small gift shop area near the ticket line. Once through the ticket line, take an elevator up to view the art–if you’re lucky, you’ll get to ride the huge freight elevator with a horde of other art lovers wondering how much weight this elevator can hold. On the top floor, step out on the balcony for great views of the city. The museum is also right on the High Line, so you can stroll through after your museum tour.
Now–for the foodies. The Whitney has a Danny Meyer restaurant, Untitled. Besides Untitled, foodies may want to visit just to see Wayne Thiebaud’s cakes. While the museum has a number of his works, only one is on view, Pie Counter.