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Bloomberg has recently reported that, according to the US Food and Drugs Administration, a large amount of what is sold in the country as "grated Parmesam cheese" is, in fact, not even cheese. Through an investigation started in 2012, FDA found out that Castle Cheese Inc. has been doctoring its 100% parmesan line with lower standard cheeses, as well as non-edible materials such as wood pulp. According to Neil Schuman, leader of Arthur Schuman Inc., the largest seller of hard Italian cheeses in the US, at least 20% of national production is mislabeled, with a large percentage of grated parmesan containing less than 40% cheese. Some of the information reported by Bloomberg about the FDA investigation was downright frightening: apparently, part of the company grated parmesan cheese brands contained no parmesan at all and was made up mostly of cellulose, swiss, mozzarella and white cheddar. Of course, using the word "parmesan" or "parmigiano" on the label of such a product is misleading at best and illegal in the most serious cases. Italian cheeses are the most popular among non-national cheeses in the US and, therefore, among the most likely to be tampered with. Hard Italian cheeses are at a greater risk because of the high expenses related to their production or import. What has been happening in the US stands at the very opposite of that philosophy of genuinity, authenticity and respect of product's traditions embodied by the D.O.P. denomination and, more specifically in the case of Parmigiano, of the Consorzio del Parmigiano Reggiano, an association born more than 80 years ago to protect and support the excellence of Parmigiano around the world. Parmigiano, as many other products in Italy (and, indeed, the world), represents a cheese making tradition that starts from the type of grass cows are fed with and only ends when Parmigiano Reggiano wheels get fire branded with the worldwide famous logo of the Consorzio. A product to enjoy and to protect, Parmigiano Reggiano has a history rooted in that of the land it comes from and is synonym of Italian culinary tradition and Made in Italy as it should be. Read on and learn about when it was produced for the first time and how, its characteristics and why it is rightly considered a cultural - and culinary - patrimony of Italy. Benedectines and Cistercian monasteries of the Middle Ages: the first home of Parmigiano Reggiano The cheese was, very likely, first produced in Benedectine monasteries in the Emilia Romagna area of modern Italy. Monks, who had easy access to fresh milk from monasteries' land and to salt, coming largely from the Salsomaggiore area, begin producing the savory, hard cheese with one thing in mind: preservation. They were after a cheese which could withstand the passing of time without getting moldy and going off. The dry, crumbly texture of Parmigiano Reggiano is the result of their experiments, which were to lead to the creation of a world classic. A cheese easy to preserve is a cheese that can travel easily and maintain its flavor and freshness unaltered: this made Parmigiano Reggiano's fortune, as it meant it could be sold very much anywhere. The first document where Parmigiano is mentioned brings witness to the fact its popularity had passed the boundaries of the villages and towns around the monasteries where it was produced: dated 1254, the notary deed where caesus parmensis ("the cheese of Parma," in the noble language of our forefathers) is mentioned for the first time was redacted in Genoa, quite a distance from Parma, especially in those years. Fast forward 90 years and Giovanni Boccaccio, father of the Italian language along with Dante and Francesco Petrarca, recounts in the Decameron about "parmigiano grattugiato," used to season "maccheroni e raviuoli," in a fashion not at all distant from how we still use it today. The popularity of Parmigiano rises throughout the Renaissance and the Benedectines begin producing it also in the area around Modena. In the 16th century, Parmigiano becomes international: sources referring to its consume are found in Germany, France and Spain. Parmigiano Reggiano: closer to us in time All in all, Parmigiano Reggiano is still produced today as it was all those centuries ago by the monks of Parma and Modena. At the beginning of the 20th century, essential innovations were introduced - namely the use of natural whey and the steam heating of the milk - as well as some changes in the way local producers worked with one another to protect the genuinity of their product: the first cooperatives were created. In 1928, several dairies of the Reggio Emilia area joined to create the Consorzio Volontario del Grana Reggiano, whereas producers around Parma chose the abbreviation F.P. (formaggio di Parma, cheese of Parma) starting their own cooperative for their own product's protection. In 1934, Parmigiano Reggiano producers of the whole region and Mantova (in Lombardia) joined forces to create the Consorzio Volontario del Grana Tipico. In 1938, finally, the Consorzio del Parmigiano Reggiano is founded. In 1996 Parmigiano Reggiano is recognized as a European D.O.P. In 2008 the European Court of Justice sentenced that all terms referring to parmigiano -including "parmesan"- can only be used for the authentic Parmigiano D.O.P. Enjoy Parmigiano Reggiano in all the right ways Parmigiano Reggiano is a nutritious yet light to digest cheese, rich in proteins, vitamins and minerals. From athletes to pregnant women, from children to the elderly, Parmigiano Reggiano can be part of everyone's diet: it is not only and simply good, it is also good for you. We all enjoy our Parmigiano Reggiano on pasta, soups, pizzas, shaven on salads, or on top of bresaola and tartare. But did you know you can become an official "assaggiatore"? An "assaggiatore" (we would say taster in English) is the food equivalent of a sommelier and you can "train" as a Parmigiano Reggiano specialist even online. Its official website proposes an "Academy," (also available in English) that teaches gourmands all over the world how to recognize real Parmigiano Reggiano, how to recognize its level of ageing and, of course, how to enjoy its flavor and aroma to the full. The Academy proposes three video-lessons and one longer, more detailed final video that takes a deeper look at the topics treated. The content of the videos is also available as a PDF, in case you are more of a reading type. Even if you do not really want to become an "assaggiatore," have you ever wondered how the procedure takes place? Well, when speaking of Parmigiano Reggiano, as it is for any other type of cheese or food, it all comes down to one – or rather, five – thing: your senses. All five senses are important to learn about and understand Parmigiano Reggiano: with sight, we learn about the shape, color and appearance of the cheese (when talking about Parmigiano, we speak of "scaglia"). With touch, we learn about its texture and its consistency and with smell we get to enjoy its special smell and aroma, which change depending on the level of maturation. Taste, of course, is king when it comes to cheese: by biting the "scaglia" and savoring it, we can learn about its taste and by rolling it into our mouth and expiring through our nose, we can recognize all its aromas. Parmigiano Reggiano on our tables Let us come to business: let us talk more about food. Because if learning about Parmigiano Reggiano is great, eating it is even better. Try it with pears, for an old style example of Italian cucina povera; try it also with apples, grapes and strawberries – rigorously when they are in season. To enjoy it at its best with fruit, make sure your Parmigiano Reggiano has only matured between 15 and 18 months, as its sweetness matches perfectly that of fruit. As a "parmigiano e pere" lover, however, I can guarantee you it is always delicious. Parmigiano is an essential ingredient in filled pasta, such as ravioli and cappelletti, but also in savory tarts, quiches and soups. When matured for 22 to 30 months, Parmigiano Reggiano is excellent on meat or fish carpaccio. Of course, it is fantastic on its own, with few drops of D.O.P Modena or Reggio Emilia balsamic vinegar. As an aperitivo, it is great, once again, with fruit, nuts and honey. In spite of all the imitations around, Parmigiano Reggiano can maintain its cool: nothing can compete with history, tradition and deliciousness. Originally published by http://www.lifeinitaly.com by Francesca Bezzone March 11, 2016 Source article

Sardinia is the second largest island off Italy’s coast. Besides being beautiful, there is a medical mystery about Sardinians that have scientists scratching their heads. Sardinia claims its place as one of the top “blue zones” for longevity, where people live to be well over 100. At least 220 of Sardinia’s current 1.6 million people have reached 100, twice the average of the rest of the world, and 20 times as many as in the United States. Interestingly, men and women share longevity equally, whereas elsewhere, women reach 100 4 times more often than men. Sardinia, particularly the central-eastern part of the island, is one of five blue zones that have been discovered by National Geographic Magazine writer Dan Buettner. The other zones of longevity include: The islands of Okinawa, Japan – home of some of the longest lived people on earth Nicoya Peninsula, Costa Rica Ikaria, Greece – the most recently discovered blue spot has the highest percentage of 90-year-olds on earth. Nearly 1 out of 3 people live into their 90s. they also have 20% lower rate of cancer, 50% lower rate of heart disease, and almost no dementia, according to Buettner. Loma Linda, California – the only location known in the United States, this area is home to a group of Seventh-day Adventists who live to be centenarians. Scientists believe Sardinian men share a genetic trait passed from father to son that makes them less likely than the general population to die from heart disease or stroke. But while researchers look for genetic clues, the people of Sardinia attribute this phenomenon to their unpolluted air, lack of stress, and a healthy diet, including wine with very high levels of antioxidants. The Sardinian diet is a balance of healthy nutrients, fresh locally grown foods prepared simply with olive oil, lemon and garlic to compliment dishes. Meals are served in small courses usually with a pasta or soup first, a main dish with a focus on plant-based foods such as vegetables, legumes, and nuts, and ending with a salad to aid in digestion. Meat intake is low in Sardinia, typically only once or twice a week. When meat is eaten, it is generally regional and consists of lamb, lean pork, oily fish, and shellfish. The most common method for cooking meat is over a wood fired or spit. One dish meals containing a little meat and a lot of seasonal, locally grown vegetables are also popular in this area. Farms in Sardinia grow many different fruit and vegetable crops, including tomatoes, oranges, figs, apples, apricots and grapes. Artichokes (carciofi) are a regional favorite and eaten in the winter season. Desserts are primarily a little cheese and fresh fruit. The cheese, called Pecorino, is made from the milk of grass-fed sheep and is high in omega-3 fatty acids. There is another type of cheese, called Cazu marzu or rotten cheese, which contains live maggots that ferment the cheese. Sardinians eat this because they feel the bacteria are good for the gut, however it is considered illegal, and can only be purchased on the Black Market. Because of the dangers associated with this cheese, it is considered an illegal and is only available on the Black Market....Definitely not for the faint-hearted The wine of Sardinia is a very dark, red wines called vino nero, which means “black wine”. Wine is consumed with the meal. Some wines local to the Sardinian island include Occhio di Pernice, Cannonau, Vermentino, Malvasia di Bosa, Moscato, Mirto, Fil’e ferru, and Abbardente. As the Sardinians say "A Kent' Annos", which means may you live to be 100. #HealthyFood #longevity #pecorinocheese #sardinian #sardinia #chefgianlucadeianaabis

Originally published by New York Times by Heidi Cullen August 20, 2016 Source article July wasn’t just hot — it was the hottest month ever recorded, according to NASA. And this year is likely to be the hottest year on record. Fourteen of the 15 hottest years have occurred since 2000, as heat waves have become more frequent, more intense and longer lasting. A study in the journal Nature Climate Change last year found that three of every four daily heat extremes can be tied to global warming. This map provides a glimpse of our future if nothing is done to slow climate change. By the end of the century, the number of 100-degree days will skyrocket, making working or playing outdoors unbearable, and sometimes deadly. The effects on our health, air quality, food and water supplies will get only worse if we don’t drastically cut greenhouse gas emissions right away. MUST SEE Learn how to cook Italian with our Chefs Are You an Italian Chef? Let's Meet... #GlobalWarning #ClimateChange

Originally published by Rosebud by GL Woolsey September 13, 2012 Source article GMO foods are such an embedded part of our food system these days, but it's not difficult to think back to a time when food was simpler and healthier. How did we get to the point that genetically modified organisms infiltrate so much of what we eat? In a recent issue of Rosebud Magazine, GMO expert GL Woolsey took a look at the history of GMOs. We present that for you here now. 1935 - DNA Discovered Russian scientist Andrei Nikolaevitch Belozersky isolates pure DNA. 1973 - Recombinant DNA Created The idea for man-made DNA, or rDNA, comes from a grad student at Stanford University Medical School. Professor Herbert Boyer and a few of his biologist colleagues run with it. 1975 - Asilomar Conference A group of biologists get together with a few lawyers and doctors to create guidelines for the safe use of genetically engineered DNA. 1980 - First GMO Patent Issued A 1980 court case between a genetics engineer at General Electric and the U.S. Patent Office is settled by a 5-to-4 Supreme Court ruling, allowing for the first patent on a living organism. The GMO in question is a bacterium with an appetite for crude oil, ready to gobble up spills. 1982 - FDA Approves First GMO Humulin, insulin produced by genetically engineered E. coli bacteria, appears on the market. 1994 - GMO Hits Grocery Stores The U.S. Food and Drug Administration approves the Flavr Savr tomato for sale on grocery store shelves. The delayed-ripening tomato has a longer shelf life than conventional tomatoes. 1996 - GMO-Resistant Weeds Weeds resistant to glyphosate, the herbicide used with many GMO crops, are detected in Australia. Research shows that the super weeds are seven to 11 times more resistant to glyphosate than the standard susceptible population. 1997 - Mandatory Labels The European Union rules in favor of mandatory labeling on all GMO food products, including animal feed. 1999 - GMO Food Crops Dominate Over 100 million acres worldwide are planted with genetically engineered seeds. The marketplace begins embracing GMO technology at an alarming rate. 2003 - GMO-Resistant Pests In 2003, a Bt-toxin-resistant caterpillar-cum-moth, Helicoverpa zea, is found feasting on GMO Bt cotton crops in the southern United States. In less than a decade, the bugs have adapted to the genetically engineered toxin produced by the modified plants. 2011 - Bt Toxin in Humans Research in eastern Quebec finds Bt toxins in the blood of pregnant women and shows evidence that the toxin is passed to fetuses. 2012 - Farmer Wins Court Battle French farmer Paul Francois sues Monsanto for chemical poisoning he claims was caused by its pesticide Lasso, part of the Roundup Ready line of products. Francois wins and sets a new precedent for future cases. 2014 - GMO Patent Expires Monsanto’s patent on the Roundup Ready line of genetically engineered seeds will end in two years. In 2009, Monsanto introduced Roundup 2 with a new patent set to make the first-generation seed obsolete. MUST SEE A long, but excellent watch about GMO experts, food, and all things to do with the looming threat of genetically modified food Learn how to cook Italian with our Chefs Are You an Italian Chef? Let's Meet... #GMO #Foodquality

Originally published by Nutritiondiva.com by Monica Reinagel March 5, 2014 Source Article Just about everyone I know is trying to eat more fish these days. Eating at least two servings of fish or shellfish per week appears to reduce the risk of heart disease, delay the onset of Alzheimer's and dementia, and (if you're pregnant) make your baby smarter and healthier. Although meat, poultry, and fish are all good sources of protein, seafood boasts the healthiest fatty acid profile: it's low in saturated fat and high in those omega-3 fats we hear so much about. When you get to the fish counter, however, you've got some decisions to make. In particular: should you buy wild-caught or farm-raised fish? Many assume that wild-caught fish must be a lot better for you because it's more "natural." But it this necessarily the case? And what about environmental issues, food safety, sustainability, and cost? With this many factors to consider, it's impossible to make a blanket recommendation. Choosing between wild-caught and farm-raised fish depends on what kind of fish you're buying, as well as where and how it is fished (or farmed). Is Wild-Caught Fish More Nutritious? Today's farmed Atlantic salmon provide significantly more omega-3 fats than wild-caught. The nutritional differences between wild and farmed fish are not as great as you might imagine. Farmed and wild-caught rainbow trout, for example, are almost identical in terms of calories, protein, and most nutrients. There are some minor differences: Wild-caught trout have more calcium and iron. Farmed-raised trout have more vitamin A and selenium. But for the most part, they are nutritionally equivalent. One of the main reasons we eat fish, of course, is that they are a uniquely potent source for long-chain omega-3 fatty acids. And here, farmed fish often have the advantage. Today's farmed Atlantic salmon provide significantly more omega-3 fats than wild-caught Atlantic salmon, for example. The color of the flesh is not a reliable guide to omega-3 content, by the way. Atlantic salmon (whether fished or farmed) is a pale orange, while Sockeye is dark red. The paler Atlantic salmon provide more omega-3. READ MORE Just about everyone I know is trying to eat more fish these days. Eating at least two servings of fish or shellfish per week appears to reduce the risk of heart disease, delay the onset of Alzheimer's and dementia, and (if you're pregnant) make your baby smarter and healthier. Although meat, poultry, and fish are all good sources of protein, seafood boasts the healthiest fatty acid profile: it's low in saturated fat and high in those omega-3 fats we hear so much about. When you get to the fish counter, however, you've got some decisions to make. In particular: should you buy wild-caught or farm-raised fish? Many assume that wild-caught fish must be a lot better for you because it's more "natural." But it this necessarily the case? And what about environmental issues, food safety, sustainability, and cost? With this many factors to consider, it's impossible to make a blanket recommendation. Choosing between wild-caught and farm-raised fish depends on what kind of fish you're buying, as well as where and how it is fished (or farmed). Are Farm-Raised Fish Higher in Contaminants? In 2004, a widely-cited study found the levels of PCBs, a potentially carcinogenic chemical, to be ten times higher in farmed fish than in wild-caught fish. That sounds pretty scary, but the amount of PCBs in the farmed fish was still less than 2% of the amount that would be considered dangerous. The differences may also have been exaggerated. Subsequent studies found PCB levels in farmed fish to be similar to those of wild fish. The other contaminant that most people worry about with fish is mercury. The fish that present the biggest concern (swordfish, king mackerel. tilefish, shark, and tuna) are all wild-caught. The most common farm-raised fish (catfish, tilapia, and salmon) all have low or very low mercury levels. See also: Should You be Worried About Mercury in Fish? U.S. regulations prohibit the use of hormones or antiobiotics to promote growth in farmed fish. What about antibiotics or hormones? Are fish farmers dumping drugs and other chemicals into the ponds to maximize harvests? According to Linda O'Dierno, who is an Outreach Specialist for the National Aquaculture Association, U.S. regulations prohibit the use of hormones or antibiotics to promote growth in farmed fish. This is not necessarily the case in other countries. Are Farm-Raised Fish Genetically Modified? It is also widely-believed that farm-raised fish are genetically modified--yet this is not the case. You may have read, for example, about striped bass that have a zig-zag in their stripes. These fish do exist but they are not genetically modified. They are simply a cross between striped bass and white bass--done the old-fashioned way. There are currently no genetically modified fish for sale in the U.S. At least, not as food. You can buy genetically modified fish for your tropical fish tank that glow in the dark, thanks to some genes borrowed from iridescent coral. Environmental Impact and Sustainability of Farmed Fish Finally, there are concerns about environmental impact and sustainability. However, these are just as likely to apply to wild as to farmed fish. Wild-caught fish are sometimes harvested using practices that do a lot of collateral damage to the ecosystem and other fish. Fish-farming practices, in the other hand, can pollute the water and threaten local flora and fauna. Once again, it depends a lot on who is doing the fishing and/or farming. Here in the U.S., for example, the National Oceanic and Atmospheric Administration regulates wild-catch fishing, setting, and enforcing standards that protect the marine environment and fish populations. Fish farming operations in the U.S. are also strictly regulated. Any water that is discharged into the environment, for example, must be as clean or cleaner than it was when it came in. Unfortunately, this is not the case everywhere. According to O'Dierno, farm-raised fish now constitutes 50% of the global food fish supply (and 90% of U.S. consumption), but the U.S. only produces 2.5% of that. And what we do produce is often more expensive than farmed fish imported from areas of the world with laxer regulations. Should You Buy Farmed-Raised or Wild-Caught Fish? As much as I like to keep things simple for you, I'm afraid there's no easy answer to this one. There are a lot of factors to weigh: nutrition, safety, sustainability, and cost. And the outcome will be different depending on what kind of fish you're talking about and where it comes from. The best resource I know for keeping it all straight--and the one I personally rely on--is the Seafood Watch program at the Monterey Bay Aquarium. You can search their website by type of fish, learn what the issues are and get recommendations for best choices and better alternatives. They do an amazing job of keeping up with constantly-evolving industry practices and environmental issues all over the world. A smartphone app makes it easy to do a little research right from the fish counter or restaurant. There's even a printable wallet card for those who prefer old-school tools. MUST SEE Learn how to cook Italian with our Chefs Are You an Italian Chef? Let's Meet... #Fishandseafood #GMO #FarmRaised

Are You Sure You Want to Eat That? The alarming volume of food imports turned away at U.S. borders is raising some disturbing implications for the safety of our food under the TPP. Whether we shop for sustenance at a chain grocery store, the corner bodega or even at a farmers market, we all share a basic desire—to not get sick from the food that is supposed to nourish us. In fact, much of the time, most of us don’t think twice about the safety of our food. But not all nations have the same food safety standards as ours, and if the controversial trade deal known as the Trans Pacific Partnership (TPP) goes into effect, some of the food in our stores may not be safe to eat. The TPP puts the interests of Big Food ahead of yours and mine. That’s because it wasn’t negotiated in the public’s interest. The TPP is instead intended to allow corporations to expand into new markets and make more money. If passed, it will overwhelm already overtaxed border inspectors, flood our food system with potentially unsafe imports and even empower other countries to challenge our common sense food safety protections as illegal trade barriers. Suspicious Imports Food & Water Watch recently released new data on the volume of meat and poultry imports rejected at the border by USDA food safety inspectors. We found that U.S. border inspectors rejected nearly 30,000 shipments, totaling more than 69 million pounds of imported food from other nations in the 18 months between January 1, 2015 and June 10, 2016. Nearly 64 million pounds of this meat, poultry, catfish and egg products were rejected for serious food safety violations. Much of the rejected food came from nations that are a part of the TPP. Even more disturbing—the tainted shipments were stopped by a mere 70 USDA inspectors—an inadequate number for tackling our current volume of food imports, let alone the additional shipments that the TPP would encourage. Currently, many food imports, particularly seafood from Vietnam and Malaysia, are rejected because they contain residues of drugs banned in U.S. food production. Last Friday we received word that food safety inspectors had also stopped over 40,000 pounds of catfish products from being imported into the U.S. from Vietnam. The shipment tested positive for malachite green, a veterinary drug banned for use in food animals in the U.S. because it is potentially carcinogenic. Vietnam, another TPP member country, is notorious for raising seafood in farms with chemicals and antibiotics prohibited in the United States. Unraveling Our Food Safety Net It doesn’t make sense. The U.S. has worked hard to create a regulatory system that protects us from getting sick from the food we eat. Why undermine that food safety net with imported fish tainted with carcinogenic chemicals and allergens? But the TPP empowers foreign governments to challenge the very policies that prevent us from eating tainted imported foods. If the TPP goes into effect, Vietnam could have sued the United States over our ban on malachite green and for rejecting last week’s shipment; even worse, it might have prevailed. Similarly, the TPP allows exporters to challenge the authority of the border inspectors that detain potentially unsafe shipments for further examination or laboratory testing. According to our nation’s trade ambassador, the TPP would let exporters intervene when food is stopped by border inspectors and “clear up the problem and allow shipments to move forward.” This really just means that more unsafe food could enter the U.S. food supply as exporters second-guess decisions to further test their products. In effect, it would create a nightmarish situation where foreign trade bureaucrats can harass our trained food safety inspectors. Take action today to stop the TPP! MUST SEE Originally published by foodandwaterwatch.org by Kate Fried August 12, 2016 Source article Learn how to cook Italian with our Chefs Are You an Italian Chef? Let's Meet... #TPP #FoodSafety

Parma ham may be sold for the first time in the Canadian market under its own name, "Prosciutto di Parma", without incurring any legal action. Confirmation of this is the positive outcome of the first negotiations conducted by the European Commission this week in Brussels. This would be a bilateral agreement that would provide for the coexistence of the name "Prosciutto di Parma" and "Parma" trademark registered previously and currently held by Canadian company Maple Leaf. For over 15 years, because of that registration, Prosciutto di Parma lives a rather unique business situation: it is not possible to find it with your own name, "Prosciutto di Parma" in fact, because they sold as "Original Ham"; while there is a Canadian generic ham regularly called and sold as "Parma." Over the years the Parma Ham Consortium has promoted a number of lawsuits demanding the removal of the mark, but all procedures have failed dispelling this right that could instead be recognized, albeit with more limited mode, if the agreement is approved even permanently by the Council and the European Parliament and the Canadian Parliament which must be presented. Source article MUST SEE #prosciuttodiparma #donttouchtheItalianculture #prosciuttocrudo #italiantradition