Saturday, September 29, 2012
Friday, September 28, 2012
Return of the Organic Fable
Return of the Organic Fable
By ROGER COHEN
Published: September 27, 2012 144 Comments
LONDON — Life is a journey full of discoveries and I have added at least one important fact to my store of knowledge this year: Hell hath no fury like an organic eater spurned.
Damon Winter/The New York Times
Roger CohenIt seems you don’t park your Range Rover outside the Whole Foods store without having worked out your priorities for the planet, assembled a raft of arguments to support them and decided anyone who thinks otherwise is a Monsanto stooge or ex-propagandist for Big Tobacco.
So here goes, for all the devotees of organic cotton bedding, a follow-up to “The Organic Fable ” (Views, Sept. 7) in which I cheered a Stanford University report pooh-poohing organic ; argued that organic foods were a form of premium branding rather than a science; and suggested the organic movement was little more than upper-middle-class narcissism.
Reasonable debate may not be an organic commodity, but it is unquestionably in short supply in this shrieking, solipsistic age. In an attempt to bolster it, I will begin by acknowledging the several good points made by my critics.
First, the problem of feeding a planet whose population will surge to 9 billion before the middle of the century is a complex one that goes far beyond the conventional versus organic food argument. Food wastage, overconsumption in the developed world and possibly adjustable meat-eating habits are all important parts of the equation.
Second, the Stanford report did say that “the risk for contamination with detectable pesticide residue” was 30 percent lower “among organic than conventional produce.” As many who opt for organic food do so primarily because they want to avoid chemicals they believe may have a bad cumulative effect, rather than because they were under the illusion that organic is more nutritious, this appears to be a significant, or even central, finding (more below.)
Third, there is an argument for organic on the grounds of taste. It may be more expensive but it packs flavor.
Fourth, although I noted that “organic farming is probably better for the environment because less soil, flora and fauna are contaminated,” I did not allude specifically to a concern of many organiacs: The damaging effects of big agriculture’s fossil-fuel driven mono-cropping culture and the positive effects on biodiversity and sustainability of smallholders with organic farms.
Fifth, not quite everyone who eats organic is rich. And, O.K., some people want animals to be treated nicely.
All this said, the organic bourgeoisie, with their babies in reusable cotton diapers, gazing at menus of “organic, local, farm-raised” stuff and inveighing against genetically modified (G.M.) food, inhabits a world of illusion.
The loudest cheering for “The Organic Fable” came from agronomists working in the developing world. One — he preferred not to be named knowing the righteous rage of the organic movement — said that in the palm oil sector alone, the planted area will have to increase by 12 million hectares by 2050 to satisfy demand. That means either increased yield or increased areas (encroaching on rain forests.) Higher yield means fertilizer and “probably means G.M. if it can add traits to crops so they are more resilient to drought and disease,” he said. “To reject science and technology is a completely Luddite response.” His view of the organic ideology: “A substitute for organized religion.”
Put bluntly, without fertilizer the world grounds to a halt. Without herbicides, pesticides and insecticides, yields will not rise in areas, like the corn belt of East Africa, where they must. Moreover, as the World Health Organization says , “chemical control (use of pesticides) is still the most important element in the integrated approach” to control of vector-borne diseases like malaria and dengue — not, I know, a big problem in Notting Hill Gate or the West Village.
On pesticides, the Stanford report noted that “differences in risk for exceeding maximum allowed limits were small.” The U.S. Environmental Protection Agency sets limits for pesticide residue on food. These limits work, although some believe there is scientific evidence they don’t and, if they can afford it, buy organic. Fair enough, but the countries where pesticides should really be a source of concern are those like India where regulation is rudimentary.
A few other points the organiacs ignore. First, in this new era of land pressure, organic farming requires more land for a given unit of crop. It will therefore impinge on wilderness. Second, when an organiac gets sick, he or she will likely not reject the latest brilliant chemical solution for the disease: Why then reject such solutions for crops? Third, “organic” is a slick marketing tool that may be very misleading when a farmer who, say, raises great free-range chickens but can’t ship in feed from organic-certified mills is unable to use the label. Fourth,the World Health Organization view on GM : “No effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved.”
Reasonable debate may not be an organic commodity, but it is unquestionably in short supply in this shrieking, solipsistic age. In an attempt to bolster it, I will begin by acknowledging the several good points made by my critics.
First, the problem of feeding a planet whose population will surge to 9 billion before the middle of the century is a complex one that goes far beyond the conventional versus organic food argument. Food wastage, overconsumption in the developed world and possibly adjustable meat-eating habits are all important parts of the equation.
Second, the Stanford report did say that “the risk for contamination with detectable pesticide residue” was 30 percent lower “among organic than conventional produce.” As many who opt for organic food do so primarily because they want to avoid chemicals they believe may have a bad cumulative effect, rather than because they were under the illusion that organic is more nutritious, this appears to be a significant, or even central, finding (more below.)
Third, there is an argument for organic on the grounds of taste. It may be more expensive but it packs flavor.
Fourth, although I noted that “organic farming is probably better for the environment because less soil, flora and fauna are contaminated,” I did not allude specifically to a concern of many organiacs: The damaging effects of big agriculture’s fossil-fuel driven mono-cropping culture and the positive effects on biodiversity and sustainability of smallholders with organic farms.
Fifth, not quite everyone who eats organic is rich. And, O.K., some people want animals to be treated nicely.
All this said, the organic bourgeoisie, with their babies in reusable cotton diapers, gazing at menus of “organic, local, farm-raised” stuff and inveighing against genetically modified (G.M.) food, inhabits a world of illusion.
The loudest cheering for “The Organic Fable” came from agronomists working in the developing world. One — he preferred not to be named knowing the righteous rage of the organic movement — said that in the palm oil sector alone, the planted area will have to increase by 12 million hectares by 2050 to satisfy demand. That means either increased yield or increased areas (encroaching on rain forests.) Higher yield means fertilizer and “probably means G.M. if it can add traits to crops so they are more resilient to drought and disease,” he said. “To reject science and technology is a completely Luddite response.” His view of the organic ideology: “A substitute for organized religion.”
Put bluntly, without fertilizer the world grounds to a halt. Without herbicides, pesticides and insecticides, yields will not rise in areas, like the corn belt of East Africa, where they must. Moreover, as the World Health Organization says , “chemical control (use of pesticides) is still the most important element in the integrated approach” to control of vector-borne diseases like malaria and dengue — not, I know, a big problem in Notting Hill Gate or the West Village.
On pesticides, the Stanford report noted that “differences in risk for exceeding maximum allowed limits were small.” The U.S. Environmental Protection Agency sets limits for pesticide residue on food. These limits work, although some believe there is scientific evidence they don’t and, if they can afford it, buy organic. Fair enough, but the countries where pesticides should really be a source of concern are those like India where regulation is rudimentary.
A few other points the organiacs ignore. First, in this new era of land pressure, organic farming requires more land for a given unit of crop. It will therefore impinge on wilderness. Second, when an organiac gets sick, he or she will likely not reject the latest brilliant chemical solution for the disease: Why then reject such solutions for crops? Third, “organic” is a slick marketing tool that may be very misleading when a farmer who, say, raises great free-range chickens but can’t ship in feed from organic-certified mills is unable to use the label. Fourth,the World Health Organization view on GM : “No effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved.”
Three reasons to try a living-food lifestyle.
by JENNY ROSS
Published: July 14, 2011
http://www.healyourlife.com/author-jenny-ross/2011/07/lifeshelp/get-healthy/let-nature-feed-youSource:
Ancient methods for vibrant health today.
“Let your food be your medicine, your medicine food.” — Hippocrates
Living or “raw” foods are those that have not been heated above 118 degrees Fahrenheit. This is the commonly agreed-upon temperature when plant-based ingredients begin to break down and lose essential vitamin and mineral content, as well as enzymes. Pure and simple, raw foods are natural foods in their natural state. In addition to the breakdown of enzymes and nutrients, many modern-day cooking methods actually create by-products during the heating process that have been found to be toxic.
Raw foods are primarily plant based. Fruits, vegetables, nuts, seeds, and sprouted grains are the basis of this culinary lifestyle. In addition, living-foods enthusiasts oftentimes make use of high-grade minerals and other superfoods as a way of restoring balance. Juicing is an effective alternative-health remedy and is currently being used in several cancer-treatment centers worldwide, with incredible life-enhancing results. A high-nutrient-density diet goes a long way toward maintaining overall health, and living foods are at the top of the scale in terms of nutrient density and purity.
Living foods are not a new idea; in fact, many would counter that this is the oldestnotion of how to eat. The Bible contains several references to living-food preparations; early texts discuss the heating of plant-based ingredients and “cooking” using the energy of the sun. In many ancient cultures where longevity of life was enjoyed, there was also a focus on fresh, living foods.
This style of eating can help you reach and maintain your health goals, for three main reasons:
- The living-foods lifestyle encourages a very low-toxin diet, with a focus on the function of every food and how it is helping you achieve health. With living foods, there are simply no fillers, preservatives, or unneeded additives that do not benefit your body in some way. As a result, the living-foods diet is largely alkaline forming. Disease cannot live in an alkaline environment; it must have a toxic acidic one to thrive. Picture the pH test strips from your high-school chemistry class. On the pH scale, 14 is totally alkaline, 7 is neutral, and 0–6 is acidic. The body should be anywhere from neutral to moderately alkaline to prevent disease.
- Raw foods constitute a plant-based diet, which has been proven to maintain strong vital organs and bodily function. Overall health has been shown to drastically improve in direct relationship to how much plant-based eating you’re doing. From providing essential proteins, amino acids, minerals, and vitamins to detoxifying the body where necessary, this eating style serves to keep you in balance.
- Living foods have the power to heal the body by reintroducing essential vitamins and minerals, as well as enzymes—the catalysts that break down food into a usable state. With a diet rich in enzymes, your body isn’t overwhelmed with the breaking-down process (called assimilation) and has time then to go about the business of maintaining a vital system and promoting health.
Excerpted from Raw Basics by Jenny Ross. Copyright © 2011 (Hay House).
Jenny Ross, the owner and executive chef of the living-foods restaurant 118 Degrees in California. Jenny works with clients of all backgrounds, motivating them toward more vibrant health while teaching them about the healing power of living foods.
Website: www.Shop118Degrees.com
TropiTaste Dehydrated Pineapple
NUTRITIONAL VALUE OF DRIED FOODS
 |
| TropiTaste Naturally Preserved Mango Slices |
Source: http://web1.msue.msu.edu/imp/mod01/01600535.html
- 8 July 2011
Michigan State University Extension
Preserving Food Safely - 01600535
08/03/99
The following paper addresses the concerns of those who feel that dried foods are lower in nutritional value.
NUTRITIONAL VALUE OF DRIED FOODS
Fresh fruits and vegetables supply calories, fiber, vitamins and minerals. As is true with other food preservation methods, drying will result in the destruction of certain nutrients. Some of the nutritional changes you can expect with drying are:
Calories: No change. However, on a pound-for-pound basis, dried foods will have substantially higher caloric content than fresh because nutrients become more concentrated as water is removed.
Fiber: Fiber content of foods is not affected by drying.
Vitamins: Vitamins A and C are chief nutrients found in fresh fruits and vegetables. Both are destroyed by exposure to air, and vitamin C is also destroyed by heat. Other factors that affect vitamin loss are exposure to light, prolonged storage periods and improper storage conditions.
Sulfuring helps protect vitamins A and C from destruction.
Note: The TropiTasteTM unique process of dehydration does not remove the color of the original product. In fact it enhances the color and taste. Also light exposure is controlled and heat used is natural sunlight at very gentle levels. As a result there is no destruction of vitamin content.
Minerals: Mineral losses may occur with soaking; however, these losses are usually minimal.
Note: The TropItaste process does not require soaking.
Why McDonald's Happy Meal hamburgers won't decompose - the real story behind the story
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The latest "new" discovery by the mainstream media is that McDonald's Happy Meal hamburgers and fries won't decompose, even if you leave them out for six months. This story has been picked up by CNN, the Washington Post and many other MSM outlets which appear startled that junk food from fast food chains won't decompose.
The funny thing about this is that the natural health industry already covered this topic years ago. Remember Len Foley's Bionic Burger video? It was posted in 2007and eventually racked up a whopping 2 million views on YouTube (http://www.youtube.com/watch?v=mYyDXH1amic ). And this video shows a guy who bought his McDonald's hamburgers in 1989 -- burgers that still haven't decomposed in over two decades!
Now, he has an entire museum of non-decomposed burgers in his basement.
Did the mainstream media pick up on this story? Nope. Not a word. The story was completely ignored. It was only in 2010 when an artist posted a story about a non-decomposing McDonald's hamburger from six months ago that the news networks ran with the story.
Check out the video link above and you'll see an entire museum of Big Macs and hamburgers spanning the years -- none of which have decomposed.
This is especially interesting because the more recent "Happy Meal Project" which only tracks a burger for six months has drawn quite a lot of criticism from a few critics who say the burgers will decompose if you give them enough time. They obviously don't know about the mummified burger museum going all the way back to 1989. This stuff never seems to decompose!
So why don't fast food burgers and fries decompose in the first place? The knee-jerk answer is often thought to be, "Well they must be made with so many chemicals that even mold won't eat them." While that's part of the answer, it's not the whole story.
The truth is many processed foods don't decompose and won't be eaten by molds, insects or even rodents. Try leaving a tub of margarine outside in your yard and see if anything bothers to eat it. You'll find that the margarine stays seems immortal, too!
Potato chips can last for decades. Frozen pizzas are remarkably resistant to decomposition. And you know those processed Christmas sausages and meats sold around the holiday season? You can keep them for years and they'll never rot.
With meats, the primary reason why they don't decompose is their high sodium content. Salt is a great preservative, as early humans have known for thousands of years. McDonald's meat patties are absolutely loaded with sodium -- so much so that they qualify as "preserved" meat, not even counting the chemicals you might find in the meat.
To me, there's not much mystery about the meat not decomposing. The real question in my mind is why don't the buns mold? That's the really scary part, since healthy bread begins to mold within days. What could possibly be in McDonald's hamburger buns that would ward off microscopic life for more than two decades?
As it turns out, unless you're a chemist you probably can't even read the ingredients list out loud. Here's what McDonald's own website says you'll find in their buns:
Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar, yeast, soybean oil and/or partially hydrogenated soybean oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide, soy flour), calcium propionate and sodium propionate (preservatives), soy lecithin.
Great stuff, huh? You gotta especially love the HFCS (diabetes, anyone?), partially-hydrogenated soybean oil (anybody want heart disease?) and the long list of chemicals such as ammonium sulfate and sodium proprionate. Yum. I'm drooling just thinking about it.
Now here's the truly shocking part about all this: In my estimation, the reason nothing will eat a McDonald's hamburger bun (except a human) is because it's not food!
No normal animal will perceive a McDonald's hamburger bun as food, and as it turns out, neither will bacteria or fungi. To their senses, it's just not edible stuff. That's why these bionic burger buns just won't decompose.
Which brings me to my final point about this whole laughable distraction: There is only one species on planet Earth that's stupid enough to think a McDonald's hamburger is food. This species is suffering from skyrocketing rates of diabetes, cancer, heart disease, dementia and obesity. This species claims to be the most intelligent species on the planet, and yet it behaves in such a moronic way that it feeds its own children poisonous chemicals and such atrocious non-foods that even fungi won't eat it (and fungi will eat cow manure, just FYI).
Care to guess which species I'm talking about?
That's the real story here. It's not that McDonald's hamburgers won't decompose; it's that people are stupid enough to eat them. But you won't find CNN reporting that story any time soon.
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About the author: Mike Adams is an award-winning journalist and holistic nutritionist with a passion for teaching people how to improve their health He has authored and published thousands of articles, interviews, consumers guides, and books on topics like health and the environment, reaching millions of readers with information that is saving lives and improving personal health around the world. Adams is an honest, independent journalist and accepts no money or commissions on the third-party products he writes about or the companies he promotes. In 2010, Adams co-founded NaturalNews.TV , a natural health video sharing site that has now grown in popularity. He's also the founder and CEO of a well known email mail merge software developer whose software, 'Email Marketing Director,' currently runs the NaturalNews email subscriptions. Adams is currently the executive director of the Consumer Wellness Center , a 501(c)3 non-profit, and enjoys outdoor activities, nature photography, Pilates and martial arts training. Known as the 'Health Ranger,' Adams' personal health statistics and mission statements are located at www.HealthRanger.org
Book Review: Dehydrated Food - A Beginner's Guide by Jay Bills
Dehydrated Food - A Beginner's Guide by Jay Bills teaches the basic methods for drying fruits, vegetables, and meats. These methods include sun drying, oven drying, the net bag, and commercial food dehydrators. The nutritional benefits of drying food are described.
For instance, tomatoes may be sun dried. Another method would be to place the tomatoes in a net bag which is then placed on a clothes line. Tomatoes can also be oven dried or placed in a food dehydrator.
Herbs may be dried for tea applications. This is probably one of the most common uses of drying. Other delicious preparations include carrot pudding, beef jerky, raw apple cake, and spoon bread. There are over 164 recipes in the book, ranging from soups to pies, cereals, and exotic deserts.
There are recipes for purees of dried fruit, ice cream with dehydrated fruit, and real rice soup. The ice cream with dehydrated fruit is interesting because the fruits can be varied to include blueberries, strawberries, peaches, apples, and virtually any combination of the listed items. In addition, herbs like cinnamon or anise can be added to the preparations to enhance the taste without the penalty of adding too much sugar.
Dehydrated Food - A Beginner's Guide by Jay Bills provides many details on the various methods of dehydrating foods. There are sufficient explanations for utilizing dried food and re-hydrating it. There could be more practical examples of food preparations employing a food dehydrator machine; for consumers owning one, this book contains sparse coverage of food preparations using it. A strength of the book is that it is well written with excellent pictures and descriptive recipes on dehydrated foods.
For instance, tomatoes may be sun dried. Another method would be to place the tomatoes in a net bag which is then placed on a clothes line. Tomatoes can also be oven dried or placed in a food dehydrator.
Herbs may be dried for tea applications. This is probably one of the most common uses of drying. Other delicious preparations include carrot pudding, beef jerky, raw apple cake, and spoon bread. There are over 164 recipes in the book, ranging from soups to pies, cereals, and exotic deserts.
There are recipes for purees of dried fruit, ice cream with dehydrated fruit, and real rice soup. The ice cream with dehydrated fruit is interesting because the fruits can be varied to include blueberries, strawberries, peaches, apples, and virtually any combination of the listed items. In addition, herbs like cinnamon or anise can be added to the preparations to enhance the taste without the penalty of adding too much sugar.
Dehydrated Food - A Beginner's Guide by Jay Bills provides many details on the various methods of dehydrating foods. There are sufficient explanations for utilizing dried food and re-hydrating it. There could be more practical examples of food preparations employing a food dehydrator machine; for consumers owning one, this book contains sparse coverage of food preparations using it. A strength of the book is that it is well written with excellent pictures and descriptive recipes on dehydrated foods.
Nation Rich in Land Draws Workers From One Rich in People
Olga Kravets for The New York Times.
A Chinese laborer on a Chinese-owned farm in Ostanino, Russia.By ANDREW E. KRAMER
Published: September 10, 2012
OSTANINO, Russia — When a Chinese investor bought a farm outside this village a few years back, he was pleased enough to name it Golden Land. The soil was rich, the sunshine and rain bountiful.
The land, deep in rural Russia, was also largely devoid of people.No more. Today, row upon row of greenhouses here teem with dozens of Chinese farmhands picking tomatoes. And in a season with a bumper crop of tomatoes, the foreman said he would happily have employed hundreds more.
The influx of Chinese farm labor in Russia reflects the growing trade and economic ties between the two countries, one rich in land and resources, the other in people.
For years after the breakup of the Soviet Union, both countries have struggled to convert these complementary strengths into real business opportunities. A few mining ventures are succeeding. And state companies have struck big oil, coaland timber deals that form the backbone of the economic relationship.
Although China’s ventures into Russian agriculture have been on a smaller scale, they could end up being just as important — not least because they raise tensions about the role of immigrants similar to those seen in the United States over migrant Mexican farm laborers.
According to the World Food Program, Russia has the world’s largest reserve of arable yet now fallow land, a legacy of the collapse of the Soviet collective farm system and the depopulation of rural Russia over the last two decades. Russia’s population is 141 million, compared with 1.3 billion in China.
China has perennial worries about securing enough food and finding enough work for its rural population. Some Chinese-run farms in Russia ship their soybean crops to China, and as the Chinese presence in the farm sector grows, so will the potential for more food exports. (Vegetable farms such as Golden Land sell their produce locally.)
As food prices spiked five years ago, before the financial crisis, the Chinese government opened talks on investing in Russian farmland. The program came to fruition this year with a $1 billion contribution by the China Investment Corporation in a joint Russian-Chinese fund investing in agriculture and timber in Russia and other former Soviet states, such as Ukraine and Kazakhstan.
Under a Russian government-backed program, Chinese companies also formally lease about a million acres of farmland, much along the border with northeast China. In addition, Chinese companies lease about two million acres of Siberian forests, where Chinese lumberjacks fell timber for export back to China.
In some cases, Chinese investors are purchasing land in Russia. Golden Land is one of nine Chinese farms in the Sverdlovsk region in central Russia, according to the local ministry of agriculture. Far more have sprung up to the south, in the Chelyabinsk region. Chinese vegetable farms even operate outside Moscow and St. Petersburg, thousands of miles from the border.
Golden Land’s business could grow as easily as the chest-high tomato vines do in the hothouses here, said Zhang Wei Dong, the foreman, who goes by the Russian nickname Lyosha and doubles as an interpreter when needed. “Look at the empty land,” he said, gesturing about.
Mr. Zhang had a Federal Migration Service quota this year for 70 immigrant farm laborers, but said he could use many more.
Recruiting workers is not the problem. Chinese weeders, planters and pickers are more than willing to make the journey, a cramped, sweaty third-class rumble across Siberia from Manchuria. It is a trek toward economic opportunity familiar to countless Mexican grape collectors in California, Filipino nannies in Dubai or Algerian street sweepers in France.
Unfolding from her stoop over a tomato bed, Li Hunlao, a farmer from near the northeastern Chinese city of Harbin, explained, through an interpreter, why she ventured so far from home: “I came for the money, what do you think?” Salaries of about $650 a month are five times the salaries of field hands in China, she said.
The Kremlin’s foreign policy has recently emphasized better ties with China, as Europe’s economy wobbles near recession, a theme last week at the summit meeting of the Asia-Pacific Economic Cooperation organization in Vladivostok.
page 2
Published: September 10, 2012
(Page 2 of 2)
“We have been through times of sunshine which were very beneficial,” President Vladimir V. Putin said in an interview with the Russian state-owned RT television released on Thursday.
“We have been through times of sunshine which were very beneficial,” President Vladimir V. Putin said in an interview with the Russian state-owned RT television released on Thursday.
Map
As host, Russia set the meeting agenda. Tellingly, given Russia’s bounty of land, Mr. Putin chose food security and agriculture as a top topic, in recognition of Russia’s large and growing role in exporting grain to developing nations.
The Russian government has set a goal of increasing trade with China to $200 billion a year, from $80 billion in 2011. By comparison, trade between the United States and China was $503 billion in 2011, according to the Department of Commerce.
Skeptics of further economic ties between Russia and China point to deep mistrust dating to border skirmishes fought along the Ussuri River in 1969 that froze all development for decades. The border, in fact, was only fully demarcated in 2009.
Russians also harbor fears that broadening economic cooperation will lead to a wave of Chinese immigrants taking over sparsely populated territories, a concern heard in this village, too.
“Why are these people here?” said Nadezhda A. Kolyesova, a saleswoman out for a stroll recently through Ostanino, a picturesque jumble of wooden homes overlooking a pond, birch forests and the Golden Land farm.
“I have nothing against them,” she said. “But Russia is for Russia, and China is for the Chinese.”
After some contemplation, she conceded, “I suppose it’s all right, so long as they don’t enslave our children in the future.”
The farm has a policy of giving free vegetables to any local who shows up, mostly older people. The Chinese workers live in makeshift dorms made of plywood and scrap lumber, and patronize the village store for cigarettes, vodka, sausage and ice cream.
Once, a fight broke out between young Russian and Chinese men. No romances have been reported, but the consensus of several grandmothers at the local market was that, in fact, Russians and Chinese can live peaceably side by side in rural Russia.
Today about 400,000 Chinese migrants live in Russia, making up only a tiny portion of all immigrants in the country, most of whom come from former Soviet states in Central Asia. Chinese migration could well increase, however.
In past seasons, Golden Land, a farm created out of an empty field five years ago, obtained at least enough permits to work its greenhouses, though bureaucratic tangles in Russia’s temporary work visa program reduced the quota this year.
Vladimir Balasanyan, a local from Ostanino who works as a manager at the farm, and in whose name the Chinese investor initially formulated the land title, said few Russians wanted farm jobs these days. “Our government wants our farmers to work,” he said. “But Russians don’t want to work on a farm.”
The Chinese investor in Golden Land had traded for years in a market in the nearby city of Yekaterinburg, according to Mr. Balasanyan. He obtained the land by buying shares in a defunct collective farm from villagers. He now lives in Harbin and recruits farmhands for Golden Land by word of mouth in surrounding Chinese villages.
The owner, Piao Chen Nan, pays a higher salary to the Chinese than they would earn at home. He can afford it because he earns more on the sale of tomatoes — a pound sells wholesale for about 25 cents in this part of Russia, compared with about 8 cents in northern China, Mr. Balasanyan said.
In the late fall, workers set up iron stoves in the greenhouses, and through the first frosty nights, feed them with split birch firewood from the forest, extending the growing season for a few weeks. Inevitably, though, the Russian frost sets in and the Chinese leave, retracing their journey home along the trans-Siberian railway until the next season.
The Russian government has set a goal of increasing trade with China to $200 billion a year, from $80 billion in 2011. By comparison, trade between the United States and China was $503 billion in 2011, according to the Department of Commerce.
Skeptics of further economic ties between Russia and China point to deep mistrust dating to border skirmishes fought along the Ussuri River in 1969 that froze all development for decades. The border, in fact, was only fully demarcated in 2009.
Russians also harbor fears that broadening economic cooperation will lead to a wave of Chinese immigrants taking over sparsely populated territories, a concern heard in this village, too.
“Why are these people here?” said Nadezhda A. Kolyesova, a saleswoman out for a stroll recently through Ostanino, a picturesque jumble of wooden homes overlooking a pond, birch forests and the Golden Land farm.
“I have nothing against them,” she said. “But Russia is for Russia, and China is for the Chinese.”
After some contemplation, she conceded, “I suppose it’s all right, so long as they don’t enslave our children in the future.”
The farm has a policy of giving free vegetables to any local who shows up, mostly older people. The Chinese workers live in makeshift dorms made of plywood and scrap lumber, and patronize the village store for cigarettes, vodka, sausage and ice cream.
Once, a fight broke out between young Russian and Chinese men. No romances have been reported, but the consensus of several grandmothers at the local market was that, in fact, Russians and Chinese can live peaceably side by side in rural Russia.
Today about 400,000 Chinese migrants live in Russia, making up only a tiny portion of all immigrants in the country, most of whom come from former Soviet states in Central Asia. Chinese migration could well increase, however.
In past seasons, Golden Land, a farm created out of an empty field five years ago, obtained at least enough permits to work its greenhouses, though bureaucratic tangles in Russia’s temporary work visa program reduced the quota this year.
Vladimir Balasanyan, a local from Ostanino who works as a manager at the farm, and in whose name the Chinese investor initially formulated the land title, said few Russians wanted farm jobs these days. “Our government wants our farmers to work,” he said. “But Russians don’t want to work on a farm.”
The Chinese investor in Golden Land had traded for years in a market in the nearby city of Yekaterinburg, according to Mr. Balasanyan. He obtained the land by buying shares in a defunct collective farm from villagers. He now lives in Harbin and recruits farmhands for Golden Land by word of mouth in surrounding Chinese villages.
The owner, Piao Chen Nan, pays a higher salary to the Chinese than they would earn at home. He can afford it because he earns more on the sale of tomatoes — a pound sells wholesale for about 25 cents in this part of Russia, compared with about 8 cents in northern China, Mr. Balasanyan said.
In the late fall, workers set up iron stoves in the greenhouses, and through the first frosty nights, feed them with split birch firewood from the forest, extending the growing season for a few weeks. Inevitably, though, the Russian frost sets in and the Chinese leave, retracing their journey home along the trans-Siberian railway until the next season.
Mangoes- Health Benefits of the skin
Mango is one tropical fruit that most people carve for all years. Almost everybody knows much about the conventional health benefits of this mouth-watering drupe (stone fruits), but there is very little that we know about the merits of its skin.
Though most people usually throw away the outer skin while relishing the king of fruits, a new research states that eating mango peel may protect human body against obesity as its contains certain components that restrains the formation of fat cells.
The research by Australian scientists highlights the nutritive and fat-busting properties of mango skin.
"We know mangoes have many excellent nutritional properties, but more work needs to done to understand the complex natural compounds found in these and other fruits," Professor Mike Gidley, the lead researcher who heads QAAFI's Centre for Nutrition and Food Sciences, said.
The detailed analysis by the researchers of the University of Queensland found that the mango peel is one of the greatest fat-reducing food stuff.
The researchers did a detailed chemical analysis of the skin and flesh of three varieties of mango to discover the findings.
"This research reminds us that we should be looking at the whole fruit when considering how to take advantage of natural goodness."
"The next stage is to identify the useful molecules in the peel that inhibited fat cell formation", he further added.
Scientists have discovered that there are two common varieties of mango, the Irwin and Nam Doc Mai, which contains high concentration of bioactive that helps lose weight, while eating the wrong variety of fruit, like the Kensington Pride mango, may have the opposite effect.
"A complex interplay of bioactive compounds unique to each peel extract is likely responsible for the difference, rather than just a single component," Professor Greg Monteith from the UQ School of Pharmacy, said.
On the contrary, it is supposed that an organic allergen present in the mango sap causes allergic reactions to many people sensitive to Urushiol.
The findings published in the journal Food & Function suggest that the study might be "extremely valuable for mango growers and processors, who are always looking for new ways to value-add their fruit," according to the researchers.
Bitter Melon--Benefits
Sidra Hassain
Bitter, better: Enriched with dietary fibre, bitter gourd is also a rich source of iron and potassium.
Bitter gourd is a healthy food option all the way
Its bitter taste repels most of us. Green in colour, tapering at both ends, Momordica Charantia, or the bitter gourd or bitter melon has a ridged surface. But what lies hidden behind those ridges are a host of medicinal properties.
It carries within itself some nutritional benefits. Dr. Pratima Grover, a dietician in New Delhi, states, “It's very good for diabetes. It helps in detoxifying our body. However, there is a general myth that its juice helps in diabetes, the fact is that juices alone won't do.”
Bitter gourd is enriched with dietary fibre. It has a high content of iron and potassium, explains, Tapasya Mundhra, a nutritionist associated with the Gold Gym and is also engaged in sports nutrition for players. “Bitter gourd is high in iron, potassium and vitamin C and also has an alkaline effect on our bodies. It contains a substance which is like insulin and lowers our sugar levels, so it is good for diabetes patients too.”
Bitter gourd is also good for weight conscious people. It helps in weight loss, says Tapasya. “It is low on calorie count and can be effectively used for weight loss. The juice helps in providing relief to people suffering from fatty liver problems.” The vegetable is effective against jaundice, asthma, rheumatism and gout, informs, Tapasya, “It's a miracle vegetable if used properly.”
Chef Manju Monga who runs her cookery classes in Gujranwala, shares a mouth watering recipe of this bitter veggie with us.
Bitter Gourd Casserole
Ingredients:
Bitter gourd - 1/2 kg
Potatoes - 1/2 kg (boiled and mashed)
Onions - 1 (finely chopped)
Coriander - finely chopped
Green chillies – finely chopped
Paneer - mashed
Salt - to taste
Black pepper - to taste
Tomatoes - 3 (cut into rounds)
Cream - 5 tbsp
Mozzarella cheese - 5 tbsp
Olive oil - 4 tbsp
Method:
1. Peel and wash the bitter gourd. Cut into round slices.
2. Heat olive oil in a pan. Shallow fry all the round slices till crisp and brown.
3. Mix mashed potatoes, coriander, green chillies, mashed paneer, onions, salt and pepper in a bowl.
4. Take an oven safe dish, grease with oil. Place all the fried pieces of bitter gourd at the bottom of the bowl.
5. Spread the potato mixture on each piece and cover it with the tomato slices.
6. Sprinkle cream and cheese on the top.
7. Bake in a pre-heated oven for 10 minutes at 250 degree Celsius. Remove and serve hot.
COMMENTS:
Bitter gourd is also called Balsam pear.A good number of wellness products are available made from fruits.They are Momordica tee,chips,pickles,juices and powders.It is an essential ingredient of sambar.A natural nutritional food full of fibres,miinerals,vitamins and antioxidants it is low calorific and alkaline.
Recommended in the diet of diabetics by Nature cure practitioners,bitter gourd is a medicinal cum vegetable viny plant.There is considerable variability for vine length,fruit colour,shape,length,seediness and all bitter principle.Related spiny gourd and sweet gourd are still in wild form.They are very popular in cities like Bhubeneswar,Ranchi,Virudunagar in TN.
Unlike bitter gourd,sweet gourd and spiny gourd are propagated through suckers and seeds.Seedlings take more time to flower and set fruits.
from: Dr K V Peter
Bitter Melon /Karela
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