In Iowa's Interest: Senate Passes Historic Food Safety Bill


By Senator Tom Harkin

For too long, we've allowed trips to the grocery store to be a gamble for American families.  In fact, while the food supply in the United States is one of the safest in the world, each year about 76 million illnesses occur, more than 300,000 people are hospitalized and 5,000 die from food borne illness.  Meanwhile, an increasing portion of our food now comes from overseas.  The FDA has struggled in recent years with outbreaks of food borne illness and nationwide recalls of contaminated food from both domestic and foreign sources.  The fact of the matter is, our food safety system was designed 100 years ago and was appropriate for a world in which most of our food was grown and processed domestically.  These are serious concerns that Iowa families shouldn't have to worry about - and that is why I am so pleased that at long last the Senate passed historic legislation to overhaul our food safety system.

S.510, the FDA Food Safety Modernization Act, is a true victory for American consumers and will help prevent food contamination and improve our outbreak response.  The bill was a bipartisan effort and passed by a vote of 73-25.  I was honored to cosponsor and help shepherd the legislation through the Senate as Chairman of the Health Committee.  Specifically, the FDA Food Safety Modernization Act will:

Improve prevention of food contamination by identifying hazards before food becomes contaminated.

Allow the FDA to issue mandatory recalls in the event that businesses do not voluntarily recall harmful foods.

Require grocery stores and other food retailers to notify consumers if they have sold food that has been recalled.

Improve disease surveillance so outbreaks can be discovered earlier.  

There are, unfortunately, many myths circulating about this bill and I have heard from many concerned farmers and small business owners in Iowa.  In reality, the bill was written to protect consumers while not burdening our agricultural producers or small businesses.  To debunk just a few of these rumors: the bill will not bring more FDA inspectors to farms, it will not outlaw home gardens and family farms, it will not charge famers and small businesses new registration fees, it will not criminalize seed savings, it will not require farms to perform new record keeping and it will not outlaw traditional organic growing methods.

The FDA Food Safety Modernization Act is an important step towards keeping Iowans - and all Americans - safe, and represents what can be accomplished when we work across the to benefit families and consumers.  For more information on the bill please visit http://Harkin.Senate.Gov or call my office at 515-284-4574.

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A PDF version of the column is available by clicking here.
WEST DES MOINES, IOWA - Nov. 17, 2010 - American families will be able to put a Thanksgiving meal on the table this year for only pennies more than last year, according to Farm Bureau's annual Thanksgiving market basket survey. The average cost of this year's feast for a family of 10 is $43.47, a 56-cent price increase (approximately six cents per person) from last year, but $1.14 cheaper than two years ago, $44.61. The price of the big ticket item - a 16-pound turkey - actually decreased 99 cents this year.
"We're seeing a slight uptick in overall food prices that's consistent with the moderate price increases across the board as the U.S. economy and consumer demand recover," says Iowa Farm Bureau Federation (IFBF) Director of Research and Commodity Services Dave Miller. "Even with this small increase, the affordable prices, security and food safety American consumers enjoy is an incredible value that can't be matched anywhere else in the world."
The informal market basket survey included hearty portions of items such as sweet potatoes, stuffing, green peas, rolls, fresh cranberries, pumpkin pie mix, and two goods Iowa specializes in producing: turkeys and milk. Iowa's growing turkey population ranks ninth in the country, and the state's milk production ranks twelfth.
                 "Iowa's crop and livestock farmers are proud and thankful to be able to play an important role in feeding families in our state and around the country this Thanksgiving," says IFBF President and dairy farmer Craig Lang. "Iowa is blessed with the abundant natural resources that allow farmers to provide us with food choices. That bounty should be shared; everyone deserves food security and choices."
This is Farm Bureau's 25th annual informal survey of classic Thanksgiving Day food items. More than 112 volunteer shoppers, representing every region in the nation, participated.
Free Thanksgiving Dinner - Everyone Welcome!

When: Nov. 25/Thanksgiving Day

Where: Christian Center Church
       2103 West Third Street, Davenport, IA

Time: Noon-2:00 p.m.

We'll serve a traditional Thanksgiving meal with all the fixin's!

For reservations please call: 563-322-2959.  Thank you!
Immanuel Lutheran Church is having a Holiday Community Luncheon on Saturday, November 13, 2010 at 11:30 a.m. Luncheon will consist of Ham, Potatoes, Vegetable, Salad, Desserts, and a drink. Cost is $6.00 per person. Door prizes will be given. Reservation are needed, please call the church office at 563-324-6431. Proceeds will go to help support various mission projects.?

Our Luncheons are open to the public, and all are welcome to join us. If you would like more information please contact the church office at 563-324-6431.

The Iowa Machine Shed is hosting the "Iowa Pork Tailgate Challenge" on Saturday Nov. 6th with all proceeds going to the Child Abuse Council. Starting at 11am at the Iowa Machine Shed, up to 12 amateur grill contestants will be grilling and competing for a panel of judges and a people's choice award as they prepare their own specialty recipes using Pork Tenderloin or Pork Loin. People can show their support and purchase a $2.00 ticket to sample the contestant's entrees and vote for their favorite amateur cook. "The Shed enjoys celebrating Pork Month and what better way then to have a tailgate competition and partner with the Child Abuse Council," states Jeff Grunder, manager of the Iowa Machine Shed.

For more information on the event or to be compete as an amateur cook, please call the Machine Shed Restaurant at (563) 391-2427 or visit  www.machineshed.com. The Machine Shed is located at I-80 and Northwest Blvd in Davenport.

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SPAGHETTI SUPPER

OCTOBER 23, 2010

5 - 7 PM

LECLAIRE MASONIC TEMPLE

113 S. CODY RD. (HWY 67)

LECLAIRE, IA

SPONSORED BY DAUGHTERS OF THE NILE

TO BENEFIT THEIR GENERAL FUND

MENU:

  • SPAGHETTI

  • SALAD

  • GARLIC BREAD

  • DESSERT

  • TEA OR COFFEE

ADULTS - $7.00

CHILDREN UNDER 6 - $3.50

OPEN TO THE PUBLIC!  YOUR ATTENDANCE WILL BE WELCOMED!

 

WE LOOK FORWARD TO SEEING YOU THERE!

 

 
With the rise of mobile apps for iPhones and Androids, one local business has figured out a way to reach their customers with just a tap of their phone. The Hungry Hobo has launched a new mobile app allowing customers to place their orders in advance for dine-in or carry-out, find the closest Hobo location, and get exclusive offers.

On average, Android and iPhone users spend 70-80 minutes per day using apps (source: AdMob Mobile Metric May 2010). The Hungry Hobo is one of the first locally-owned business in the Quad Cities to launch a dedicated mobile app. The mobile app is free to download; customers can search the Apple or Android app stores to find The Hungry Hobo application, or just go to www.hungryhobo.com to download.

Hungry Hobo's mobile app features:
• Full Hobo menu
• Ability to order from the full menu at your favorite location
• Opportunity to reorder your favorite items, in just seconds, from your personal order history
• Receive special deals available exclusively for mobile customers
• Hours of operation
• Locate us on a map and quickly find the closest location to you, wherever you are
• Call a location with one touch dialing

"In today's competitive marketplace, we're always looking for ways to become easier to find or harder to resist." said Pryce T. Boeye, President and CEO of The Hungry Hobo. "In this case, Upstream brought us an idea that will do both of things for the rapidly growing number of iPhone and Android users."

The mobile app was developed in partnership with UpStream, a full-service marketing agency. Ted Thoms, CEO commented, "We are always trying to bring ideas to clients to build their brands and their business. UpStream is excited to enter the Quad Cities market with The Hungry Hobo on this new and impactful tool."

WHAT:

Noodles & Company will donate 10 percent of sales to support "Wrap Your Own-Iowa Grown", an initiative of the Iowa Farm to School Program

WHEN:

Monday, October 11, 2010

11 a.m. to 9 p.m.

WHERE:

Noodles & Company - Davenport

5345 Elmore Avenue

Davenport, IA  52807

BACKGROUND:

Noodles & Company features made-to-order noodles, soups and salads inspired from around the world and strive to always nourish and inspire the individuals within the communities it serves.  To help reach this goal, community involvement is an important part of how each restaurant does business in each individual community in which it operates.  Noodles & Company works with a variety of partners including schools, high school and college student organizations, non-profits supporting the arts and a range of events that promote healthy, active lifestyles.

"Wrap Your Own-Iowa Grown" is an initiative of the Iowa Farm to School Program that was started in the fall of 2009. It has continued and is a great opportunity for schools, students, teachers, parents, and the communities to get involved and promote Iowa producers and the Iowa economy, not to mention to encourage healthy eating habits for Iowa children. The goal of this initiative is to promote the purchase of locally-grown vegetables and products to create Iowa grown wraps. This is also an opportunity for students to eat something healthy with great Iowa fixins.

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MILWAUKEE, WI - Vegetarian members of TOPS Club, Inc. (Take Off Pounds Sensibly), the nonprofit weight-loss support organization, know that healthy, well-balanced meal planning is a key element to successful and lasting weight loss and maintenance.  The benefits of a vegetarian plan, or the exclusion or limitation of animal-based foods, can include reductions in risk for heart disease, diabetes, high blood pressure, stroke, and the prevention of some forms of cancer.  Plant-based foods also have significant amounts of antioxidants, fiber, vitamins, and minerals.

In recognition of World Vegetarian Day (October 1) and the kickoff of Vegetarian Awareness Month, several vegetarian members of TOPS have shared their thoughts on why they've chosen a vegetarian meal plan and how it's helped them with their weight-loss journey. 

Robert and Gina Swindell

Robert and Gina Swindell have been vegetarians for almost two years.  He says that being an overweight vegetarian is an interesting quandary, because most people think that being vegetarian automatically means you're slim.  "Whether or not you're a vegetarian, you still have to make good choices," Swindell adds.  That's especially true when the couple goes out to eat.  "Most restaurants have limited vegetarian choices, but we still have to be smart," he explains.  "Mozzarella sticks are technically vegetarian, but they're fried and full of fat and calories.  The veggie burger is the healthier choice."

The Swindells switched to a vegetarian way of eating as part of their overall goal to embrace healthier lives.  Almost immediately, he says, they each lost weight:  20 and 30 pounds, respectively.  "Our weights have remained relatively stable, but we recognize that we have a lot more to lose," he continues.  "Eating vegetarian helps curb the urge to overeat, too, so that helps."  Swindell says that he and Gina regret not turning vegetarian sooner.  "We would be much further along the road to better health," he says.

Joanna Risley

Joanna Risley is a vegetarian who shares tips and recipes with her TOPS chapter.  She also tries to eat organic, natural, and unprocessed food as much as possible.  She and her husband buy many of their fruits and vegetables from local farmers, and they prepare their pizza crust by hand instead of buying it pre-made from the store.  "This can be a pain," Risley admits.  "But, believe me when I say, preparing our food like this keeps us from snacking!"  She also stressed that vegetarian meals cost less and pack powerful nutrition into every bite.

Kathy Davis

"I enjoy hiking and backpacking and don't want my weight or age to slow me down," says Kathy Davis.  "Last August, my cousin and I hiked over 12 mountain passes and 240 miles to climb California's Mt. Whitney (14,505 feet) on the final day of our trip - and we ate totally vegetarian for that whole trip."

Davis was raised as a vegetarian and only recently added chicken and some fish to her diet.  She says her weight was never really an issue until she hit menopause.  That's when she joined TOPS.  "Being a TOPS member keeps me accountable," Davis says.  "TOPS also taught me that I was eating too many carbohydrates and that I should substitute more fruits and vegetables."  The plan worked.  Davis lost over 20 pounds, reaching her goal weight in August 2005, five months after joining TOPS.

Lucy Munn

Lucy Munn also is incorporating a reduction of processed foods as part of her turn toward being a vegetarian.  She's been gradually eliminating meat from her meal planning for the past year, eating it only once or twice a week.  There are stretches of time when she goes without meat altogether.  "I'm not yet an official vegetarian," Munn clarifies.  "I'll consider myself that way when I haven't had meat for a few months."

Turning toward a vegetarian lifestyle is contributing to Munn's weight-loss efforts.  She says she feels full after meals but also full of energy and credits the healthy benefits of fruit, vegetables, and legumes.  "Meat tends to take longer to digest, and it slows me down," she explains. "I now get more nutrients, my hunger is satisfied, and I have great energy for everything I do, including working out."

  • A vegetarian meal can be as familiar as spaghetti with marinara sauce or as unique as grilled polenta with portabella mushrooms.  Choose vegetarian burger patties, hot dogs, or breakfast sausages on your next trip to the grocery store.  Soy foods come in many forms, including soybeans, textured soy protein, tofu, and soy milk, and are convenient, animal-based replacements.  Or, consider following the recipes below for an introduction to the healthy, vegetarian-based lifestyle.


Carrot-Rice Loaf

2 cups cooked brown rice
2 cups grated carrots
1/2 cup peanut butter
2 eggs
1 onion, chopped

Combine ingredients and put in casserole dish.  Bake at 350º F for one hour or until knife inserted in center comes out clean.  Makes six servings.  One serving = one cup.

Nutrient value per serving, based on a 1,500-calorie diet:

Exchanges - 1 starch, 1 vegetable, 1 meat, 2 fats
Calories - 247
Calories from Fat - 117
Total Fat - 13g (26%)
Saturated Fat - 3g (20%)
Cholesterol - 71 mg (24%)
Sodium - 329 mg (14%)
Total Carbohydrate - 25g (11%)
Dietary Fiber - 5g (25%)
Sugars - 5g
Protein - 10g


Lentil Roast

2 cups hot cooked lentils
1 small onion, chopped
1 cup breadcrumbs
1/2 cup chopped walnuts
1/2 t. sage
1/2 t. salt
1 egg
1 can nonfat evaporated skim milk
4 T. olive oil

Mash hot lentils.  Add onion and dry ingredients.  Beat egg and stir into milk and oil.  Add to lentil mixture.  Pour into casserole dish.  Bake at 350º F for 45 minutes or until knife inserted in center comes out clean.  Makes seven servings.  One serving = 3/4 cup.

Nutrient value per serving, based on a 1,500-calorie diet:


Exchanges - 1 1/2 starch, 1 meat, 3 fats
Calories - 293
Calories from Fat - 135
Total Fat - 15g (30%)
Saturated Fat - 2g (13%)
Cholesterol - 32 mg (11%)
Sodium - 334 mg (14%)
Total Carbohydrate - 29g (13%)
Dietary Fiber - 5g (25%)
Sugars - 6g
Protein - 12g

TOPS Club Inc. (Take Off Pounds Sensibly), the original, nonprofit weight-loss support and wellness education organization, was established more than 62 years ago to champion weight-loss support and success.  Founded and headquartered in Milwaukee, Wisconsin, TOPS promotes successful, affordable weight management with a philosophy that combines healthy eating, regular exercise, wellness information, and support from others at weekly chapter meetings. TOPS has about 170,000 members in nearly 10,000 chapters throughout the United States and Canada.

Visitors are welcome to attend their first TOPS meeting free of charge. To find a local chapter, view www.tops.org or call (800) 932-8677.

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The Machine Shed is taking entries from amateur cooks to compete in the upcoming "Iowa Pork Tailgate Challenge" with all proceeds going to the Child Abuse Council.

Up to 12 amateur grill contestants are invited to bring their own grill and equipment and prepare their recipes using Pork Tenderloin or Pork Loin (all pork will be provided to them). They will have approx. 2 hours to prepare and cook their entrée and present to a panel of judges as well as offer samples for "Peoples choice" throughout the day. There is no cost to enter, but contestants will need to call and register at the Machine Shed by Oct. 17th.

The Challenge will be held on Saturday, Nov. 6th at the Iowa Machine Shed and prizes will be awarded for the following:

Tailgate pork package for 20 people for "People's Choice" award
$150 gift certificate to the Shed for 1st Place Judges pick
$100 gift certificate to the Shed for 2nd Place Judges pick
$50 gift certificate to the Shed for 3rd Place Judges pick

Guests and visitors will be able to purchase a $2.00 ticket to sample the contestant's entrees and vote for their favorite. All proceeds go to the Child Abuse Council.

For more information, please call the Machine Shed Restaurant at (563) 391-2427 or visit www.machineshed.com. The Machine Shed is located at I-80 and Northwest Blvd in Davenport, IA 52806.

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