The Fate of the Banana and its Probable Extinction

I just finished reading Dan Keoppel's book, "Banana:  The Fate of the Fruit That Changed the World".

Published in 2008, it's a fascinating journey through the history of the banana and how civilizations, government rulers, wars and mega-companies have evolved from this relatively inexpensive and humble fruit that outsells apples and oranges combined.

Dan briefly glimpses at the strong chemicals (the banana requires more pesticide than any other fruit) used in the growing of bananas and the significant physical harm it causes to the workers bodies (the movie trailer below shows the physical harm caused by Dole spraying chemicals on their farms) and the surrounding landscape, but the bulk of the book is focused on the bananas remarkable global growth (especially since the male portion of the banana tree is sterile) and the Panama Disease that threatens its very existence.

The most fascinating elements of the book to me were:

• learning that the banana tree (it's really classified as an herb) reproduces through a Mother/Daughter relationship offering new shoots from the original tree that can be transplanted since the male portion is sterile.
• learning that the banana our grandparents and parents grew up eating, the Gros Michel, is virtually eliminated from existence due to the onslaught of Panama Disease -- of which there is no cure.  The Gros Michel (or Big Mike) was bigger, hardier fruit that had a better taste and texture.
• learning that the new banana plant, the Cavendish (originally considered rubbish by Chiquita when the Gros Michel was still around), is under the first rounds of attack from Panama Disease and may sadly only be viable as a commercial fruit for 10-30 more years.
• learning that Chiquita and Dole are feverishly working to create the next banana that will withstand the attack of Panama Disease and that hopefully they can pull it off through cross-breeding and not genetic manipulation -- though both methods have proven unsuccessful for more than a decade.
• learning that the forbidden fruit in the story of Genesis may have been the banana with a strong case for that being the case.
• learning about the politics and mergers that created Chiquita and Dole.

If you're a foodie, you will appreciate this book and will appreciate even more your next banana.  People 30 years from now may not have the same opportunity.

"Pink Slime" in School Lunches

Check out a school cafeteria box of beef patties and you will see USDA (U.S. Department of Agriculture) approved and contains 85% (or some lesser percentage than 100%) beef.  I've often wondered what was the unmentioned ingredient(s) reminding me of my high school days and jokes of it being horse meat.

Jamie Oliver exposed what many call "pink slime" in last season's Food Revolution.  It's the unwanted beef trimmings exposed to the innards of the animal that are then spun in a mixture of ammonia to kill existing bacteria, then ground and added into the final ground beef product.  Does this raise concerns for you?

The slime is produced by Beef Products, Inc. (BPI) and is added into 70% of our nations beef supply.  The USDA claims it is safe.

McDonald's recently said they would stop putting the slime in their hamburgers.  But, it now appears the USDA will purchase the newly available slime for school districts across America.

Why do we feed our kids the worst of the worst?  I hope you find this disturbing and infuriating.  I do.

UPDATE (03/29/2012) -- The USDA and a handful of Governors defend the creation and use of "lean finely textured beef".  Of course, their viewpoint is a bit skewed toward tax and campaign revenues.

UPDATE (03/29/2012) -- www.stoppinkslime.org has a lot of information and a petition to keep pink slime out of our schools and grocery stores.  Check it out.

Don't Throw Away Broccoli Stems

Broccoli stems are as nutritious as the florets, but most throw away the stem thinking it's inedible.  If you're going to spend the money, especially if its organic, don't waste any of this vegetable.

The stem takes longer to cook than the florets, so you will want to dice it into small pieces.  Or puree the stem and "hide" the nutrition in a dark sauce -- perhaps one that is tomato based.  You can cut it into thin strips and add it to a slaw or add pieces to your kabobs!

Or enjoy it as a juice.  I put one orange and two broccoli stalks through my juicer the other day and it was great!

Whatever you decide to do with it, just try not to waste the perfectly fine nutrition.  You've paid for it, enjoy it!

BHT Food Preservative

When I picked our son up from school, his teacher said they gave him some popcorn because the ingredient list appeared "safe" other than BHT.  And she didn't know what BHT was (most don't).

I said, "No biggy.  He won't puke on it.  It's only lighter fluid."  She was shocked, but there is some element of truth as it also serves as an antioxidant for  petroleum products.

BHT, formally known as butylated hydroxytoluene, is a preservative that protects the fat, flavor and color of foods to which it is added.  I've noticed an increasing number of cereals (General Mills is a huge offender) that use this preservative.

BHT should be avoided when possible.  Some studies indicate that BHT may contribute to carcinogenicity (a chemical substance that induces cancer) and tumorigenicity (capable of causing tumors).  Other studies indicate it is difficult for some to metabolize, causing behavioral and heath changes.

The links to adverse health affects are significant enough that BHT is banned from food use in England, Australia, Sweden and Romania.

Butylated hydroxytoleune usually appears as BHT on product ingredient labels.  Like other mystery ingredients, it may be best to avoid it when possible.

Preserving Fresh Herbs Using a Dehydrator

Top of Nesco FD-75PR Dehydrator

I love mint and other fresh herbs, but sometimes find I can't use it all before it starts to go bad.

One quick way to preserve those herbs (and fruits and vegetables) is by using a dehydrator.

A dehydrator is similar to a slow cooker.  You can set it and forget it.  And if you go a little long, it's very forgiving.  For most things, you can place your items to be dried in the dehydrator in the evening and wake up to a finished product.

Fresh Mint on Dehydrator Tray

I did this with fresh mint the other day using our $60 Nesco FD-75PR dehydrator.  It works well for the price, creates a low hum when operating, and comes with five drying trays, though you can have up to twenty if you buy extra.

Raw foodists opt for the more expensive Excalibur (around $220) that offers a more even drying result and on/off timer.

As our kids were enjoying their dried pineapple pieces as a snack today (from the fresh pineapple I dried last week), I thought I would write a quick post and suggest a dehydrator as a way to preserve your foods and offer a preservative free snack option.

Mint Leaves After Dehydrating

If you already have one, how do you use your dehydrator?

Dehydrated pineapple chunks the kids love for a snack