Food & Dining
Are Organics more nutritious? PDF Print E-mail
News Releases - Food & Dining
Written by Farmers Feed US   
Friday, 21 September 2012 14:22

September 2012 Edition

Cast your vote!

Who determines what’s for dinner at your house?

Take the poll!


What's Cookin'?

Recently we’ve talked with University-based food experts/researchers about the topics below.

Why Popeye REALLY Ate Spinach
Vitamin K is essential, but you don’t have to ONLY eat spinach to reap the benefits. Dr. Wendy Dahl explains.

Good Diet for Gout?
A reader’s question prompts advice from Dr. H. Ralph Schumacher, Jr., on what to avoid if you have gout.

GMOs in Our Food - Consumers Ask All
Best Food Facts has been busy with five video shoots exploring GMOs in our food with experts and consumers around the country.

BMO Crops?
“Bioelectric Magnetism” may sound like something your car runs on – but it actually has to do with crops. Dr. Wayne Parrott and Dr. Martina Newell-McGloughlin share their thoughts.

Study Confirms: Organic is not more nutritious
A new Stanford study may change your mind about eating organic.

Just Eat It (In Moderation) - Expert SINGS!
Sing along with Dr. Carl Winter about food safety and nutrition!

Is eating eggs as bad for you as smoking?
Dr. Maria Luz Fernandez responds to a new study claiming eggs are as bad as cigarettes.

Is GM feed linked to poor fertility in farm animals?
Dr. Wayne Parrot and Dr. Bruce Chassy answer a reader's question about feeding genetically-modified grain to livestock.

Check out all the Food for Thought posts!


Meet Our Featured Expert!

Steve Taylor, Ph.D., currently serves as Professor in the Department of Food Science & Technology and Co-Director of the Food Allergy Research & Resource Program at the University of Nebraska. Dr. Taylor maintains an active research program in the area of food allergies.

Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California-Davis. He received additional training in environmental toxicology and nutrition through postdoctoral training programs at the University of California-Davis. Before coming to the University of Nebraska in 1987 to assume his present position, Dr. Taylor served for three years as Chief of the Food Toxicology Laboratory at Letterman Army Institute of Research in San Francisco and nine years as a faculty member with the Food Research Institute at the University of Wisconsin.

Dr. Taylor’s primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. He has published research on peanut, soybean, Brazil nut, almond, cashew, pistachio, walnut, sesame seed, mustard, buckwheat, fish, egg, and cows’ milk allergies among a total of over 300 publications.

Dr. Taylor is involved in a variety of other professional activities including serving as a member of several task forces of the International Life Sciences Institute-Europe, as a member of the Adverse Reactions to Foods Committee of the American Academy of Allergy, Asthma, & Immunology, as a member of the Medical Advisory Board of the Food Allergy & Anaphylaxis Network, and as a scientific advisor to the Celiac Sprue Association.

Dr. Taylor helped Best Food Facts answer the question, Why has there been an increase in food allergies?


Coming Right Up!

Best Food Facts readers asked questions – and our experts will be providing answers! Look for these topics to be covered soon!

  • Are genetically-modified foods safe?

  • Will water shortages affect food production?

  • Should we be worried about pesticides on our fresh produce?

Have a food question you'd like answered? Click here to ask our experts!


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Food experts tell it like it is on Best Food Facts

Best Food Facts gives you the opportunity to connect with food experts from around the country who have done the research, checked their work and want to share the results. Through blog posts, experts provide answers to your questions about food. Best Food Facts encourages open discussion - please send us your questions.


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©2012 Farmers Feed US | Kansas City, MO

USDA to Announce Support for Schools in Meeting New School Meal Requirements PDF Print E-mail
News Releases - Food & Dining
Written by Richard Martin   
Tuesday, 18 September 2012 13:10

WASHINGTON, September 14, 2012 – TODAY at 11:45 a.m. EDT, Agriculture Deputy Secretary Kathleen Merrigan and Agriculture Deputy Under Secretary for Food, Nutrition and Consumer Services Janey Thornton will host a media conference call to announce new grants to support schools as they strive to serve healthy food, provide nutrition education, and create an environment focused on healthy eating and physical activity.


Funded in support of the Healthy, Hunger-Free Kids Act of 2010, the training grants will assist schools in meeting the new school meal requirements, encourage HealthierUS School Challenge participation, support students’ nutritious choices by structuring the cafeteria environment in a way that encourages the selection of healthy foods, and promote healthier environments to align with the Local Wellness Policy requirements established in the Act.


USDA is awarding grants to 18 States and one territory including Alaska, Arizona, Florida, Guam, Hawaii, Idaho, Illinois, Iowa, Kansas, Michigan, Missouri, Montana, New Jersey, North Dakota, Ohio, Utah, Washington, West Virginia and Wisconsin.

This school year, 32 million students across the country are benefiting from new meal standards for the National School Lunch Program for the first time in more than fifteen years. The healthier school meals are a key component of the Healthy, Hunger-Free Kids Act, which was championed by the First Lady as part of her Let's Move! campaign and signed into law by President Obama.

Bayside Celebrates Opening of Cafés at the Davenport Public Library Branches PDF Print E-mail
News Releases - Food & Dining
Written by Steve Hart   
Monday, 17 September 2012 07:30

The Davenport Public Library is pleased to announce a new café opening at its Eastern Avenue Branch (6000 Eastern Avenue) and Fairmount Branch (3000 N. Fairmount Street) libraries. Bayside Café is the new café at the library and will have a special celebration on Monday, September 17 at the Eastern Avenue Branch & Tuesday, September 18 at the Fairmount Branch, both at 11:30 a.m.

The special celebrations will include Davenport Public Library’s official mascot, Libby Librarydog; Rascal from the Quad Cities River Bandits; a bounce house; book signings by local authors, Jill Esbaum and Linda Smith Kortmeyer; the Chamber of Commerce Ambassadors; and elected officials.  Bayside Café brings patrons and residents of Davenport the unique flavors of Bayside’s food and wonderful smoothies.

Bayside Café is owned by LaTisha Howlett of Bayside Smoothies and More, located at 2730 West Locust Street and is a concessionaire at the Quad Cities River Bandits.  The shop will open daily, Monday through Saturday, 30 minutes before the library opens and will close 15 minutes before the library closes.  For a list of library hours, visit

For more information, please contact LaWanda Roudebush at 563-326-7832.

Discover Great Independent Authors with PDF Print E-mail
News Releases - Food & Dining
Written by Dunn Bros.   
Monday, 17 September 2012 07:14
787 Middle Rd, Bettendorf  563-345-6099
Coffee & Books and Dunn Bros Coffee
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Saturday is National Linguine Day! Let's Celebrate. PDF Print E-mail
News Releases - Food & Dining
Written by Alana Sorrentino   
Friday, 14 September 2012 15:14

Did you know linguine means “little tongues”? What about the fact that linguine, one of America’s favorite pasta shapes, has a whole day devoted to it – this Saturday, September 15th! From linguine with clam sauce to linguine with marinara and meatballs, everyone loves the versatility and taste of a pasta meal made with linguine.

If you’re looking for another reason to celebrate your love for linguine, The National Pasta Association (NPA) has a few new recipes which are unique, taste great, and fit into your lifestyle! Below, please find the recipes for Linguine with Exotic Mushrooms, Linguine With Bloody Mary Sauce, and Linguine and Spinach Pesto recipes. Hi-res images are available upon request.

For more about pasta including nutritional information, recipes, and fun activities to do with pasta visit or check out our Facebook page at

Thank you,

Alana Sorrentino (For the National Pasta Association)


This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Linguine with Exotic Mushrooms

The National Pasta Association –

Serves 2


6 oz. Linguine, uncooked

4 oz. button mushrooms

4 oz. wild mushrooms (shiitake, cremini or oyster)

1 tbsp. butter

2 tbsp. chopped fresh parsley

1/4 cup low-fat sour cream

1/4 cup skim milk

Salt and freshly ground pepper to taste

Directions: Prepare pasta according to package directions. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shiitakes.) Slice mushrooms 1/4-inch thick.

Melt the butter over low heat in a large skillet with a tight-fitting lid. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning.

Whisk the sour cream and milk in a small bowl until smooth. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture.

Drain the pasta and transfer it to the skillet. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between two plates, spooning extra sauce on top. Serve immediately.


Linguine with Bloody Mary Sauce

The National Pasta Association  -

Serves 4


1 pound Spaghetti, Linguine or any other long pasta shape,

1 tbsp. vegetable oil

1 clove garlic, minced

2 tbsp. chopped parsley

6-oz. tomato juice

2 tbsp. vodka

1/2 tsp. prepared horseradish

1/2 tsp. Worcestershire sauce

Freshly ground black pepper to taste

Directions: Prepare pasta according to package directions; drain. Heat oil in large skillet over medium heat. Add garlic and parsley, cook until garlic is fragrant, about 30 seconds. Stir in tomato juice, vodka, horseradish, Worcestershire sauce and black pepper. Heat to boiling and boil 30 seconds. Stir pasta into sauce until coated. Serve hot.

Linguine and Spinach Pesto

The National Pasta Association –

Serves 8


1 lb. Spaghetti, Linguine (or your favorite pasta shape), uncooked*
1 (10 oz.) package frozen spinach, thawed, well drained
2 tbsp. vegetable oil
1/4 cup grated Parmesan cheese
2 tbsp. chopped parsley
2 cloves garlic
1/2 tsp. salt
1/2 tsp. dried basil
2 tbsp. margarine (or butter)
1/3 cup water
4 oz. crumbled feta cheese

Directions: In a blender (or food processor), combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Mix at medium speed until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Prepare pasta according to package directions; drain and set aside. Toss pesto with pasta. Sprinkle feta on top and serve.

*Whole-grain, multi-grain or whole-wheat pasta varieties may be substituted.

Makes 8 servings. Per serving: 325 calories, 11g total fat, 3 g saturated fat, 45 g carbohydrate, 12 g protein, 1 g dietary fiber, 420 mg sodium

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