World Health Organization Revises Health Guidelines Around Beef Consumption

Of course the conundrum... quandary... and ultimate dilemma of what is actually going on with our food continues. Being an educated consumer is not an easy thing to do in an age where conflicting studies and new information are continually being released. 

I found a PBS article on the recently revised health guidelines around the consumption of beef by the World Health Organization (WHO) was other alarming to me. The report from the WHO’s International Agency for Research on Cancer and published in The Lancet, Oncology, now labels processed meats as “carcinogenic to humans,” meaning their consumption can cause cancer. The report also classifies red meat as “probably carcinogenic to humans.”

The report from the WHO’s International Agency for Research on Cancer (IARC) now labels processed meats as “carcinogenic to humans,” meaning their consumption can cause cancer. The report also classifies red meat as “probably carcinogenic to humans.”

What counts as red meat? What counts as processed meat?

Red meat is any meat that comes from a mammal. That means meat from cows (beef and veal), pigs (pork), sheep (lamb and mutton), horses, goats and bison all count as red meat.

White meats come from fish and poultry. The color difference is dictated by the amount of blood in the tissue, which plays into why red meat is more likely to cause cancer.

Processed meats are any meats that aren’t fresh. People typically think of processed meat as only referring to pork and beef, but this category can also include poultry (chicken, turkey, duck) and fish. A processed meat, according to the WHO panel, has been modified from its natural state, either “through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation.”

This includes sausages, hot dogs, corned beef, beef jerky, canned meat, meat sauces, lunch meats and bacon.

The WHO group “classified consumption of processed meat as ‘carcinogenic to humans’ on the basis of sufficient evidence for colorectal cancer.” Colorectal cancer is the second most lethal form of cancer in the U.S., causing nearly 50,000 deaths per year according to the National Cancer Institute. Processed meat was also linked to a higher incidence of stomach cancer.

Red meat carries a slightly lower risk, the group says, but is still “probably carcinogenic to humans.” Aside from the “strong mechanistic evidence” related to colorectal cancer, the “consumption of red meat was also positively associated with pancreatic and with prostate cancer.

How does processed meat compare to smoking and other carcinogens?

The IARC deals in strength of evidence. For this agency, scientific evidence either points to a compound causing cancer in humans or it doesn’t. To classify carcinogenic status, it separates agents into five groups:

Group 1 – carcinogenic to humans

Group 2A – probably carcinogenic to humans

Group 2B – possibly carcinogenic to humans

Group 3- not classifiable

Group 4 – probably not carcinogenic

Of the millions of chemicals in the world, the WHO only 118 agents fall into group 1. This group includes tobacco smoke, asbestos, aflatoxins (a chemical sometimes found in organic peanut butter), coal emissions from indoor stoves and as of this morning, processed meat.

For more information the Who provides a helpful Q&A on the carcinogenicity of the consumption of red meat and processed meat on their web site. 

Tuna Recall Alert!

H-E-B is voluntarily recalling 224 cases of Hill Country Fare brand 5-ounce Chunk Light Tuna in Oil.

H-E-B said the recall was initiated because the product, produced at a co-packer, may have been undercooked due to an equipment malfunction, which was uncovered during a routine inspection. Store officials said the undercooking could result in the tuna spoiling, which could lead to life-threatening illness if eaten.

The recall affects Hill Country Fare brand 5-ounce canned Chunk Light Tuna in Oil sold at H-E-B stores in single cans between Feb. 24 and March 16. H-E-B said the best-by date printed on the bottom of the can has the date Feb. 9, 2019, and has product lot code 6O9FZ SCEES.
Customers who purchased the product can return it to the store for a full refund. Customers with any questions or concerns may contact H-E-B Customer Service at 1-855-432-4438. The lines are open Monday-Friday from 8 a.m. to 5 p.m.

A voluntary recall of select cans of tuna fish has also been issued by bumble Bee and Tri-Union Seafoods. Bumble Bee recalled about 32,000 cases of their Chunk Light Tuna cans, while Tri-Union Seafoods recalled 2,745 cases of their Chicken of the Sea brand. 

Click here for exactly which Bumble Bee UPC codes might be in your home and here for details about which Chicken of the Sea cans to be concerned about.


Bumble Bee states some of the cases may have been contaminated during a factory sterilization process. The company says eating that tuna could be life-threatening, but there are no reports of anyone getting sick. The company states, this recall is out of an "abundance of caution." However, they are avoiding customers to throw away the recalled products. If you would like more information or a reimbursement, call 1-888-820-1947 from 9 a.m. to 6 p.m. eastern time. 

Meanwhile the FDA stated that the recall is "due to process deviations that occurred in a co-pack facility not owned or operated by Bumble Bee. These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life threatening illness if consumed."

According to the FDA, the Chicken of the Sea recall "has been initiated because the product may have been undercooked due to an equipment malfunction, which was uncovered during a routine inspection. These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life-threatening illness if consumed. There have been no reported illnesses to date connected with the affected products, and Tri-Union Seafoods LLC is issuing this voluntary recall to ensure the highest level of safety and quality."

It is recommended that all consumers check their tuna cans at home against the information provided by the FDC. Consumers can take the tuna back to the store where they purchased it for a full refund. 

The best produce to buy Organic!

Dr. Andrew Weil M.D.

I have been following U.S. trained physician, author, holistic health and integrative medicine specialist and all around health "guru" Dr. Andrew Weill for some time.

Dr. Andrew Weil has an ongoing partnership with the Environmental Working Group (EWG), a nonprofit organization that advocates for policies that protect global and individual health. Together they are spreading the word on one of EWG’s most valuable pieces of research - a Shoppers' Guide to Pesticides in Produce. The list is based on the results of pesticide tests performed on produce and collected by federal agencies over 9 years.

Nearly all of the data used took into account how people typically wash and prepare produce - for example, apples were washed and bananas peeled before testing.

The Clean 15 - Foods You Don't Have to Buy Organic

Of the fruit and vegetable categories tested, the following "Clean 15" foods had the lowest pesticide load, and consequently are the safest conventionally grown crops to consume from the standpoint of pesticide contamination:

•                Avocados

•                Sweet corn

•                Pineapples

•                Cabbage

•                Sweet peas (frozen)

•                Onions

•                Asparagus

•                Mangoes

•                Papayas

•                Kiwi

•                Eggplant

•                Grapefruit

•                Cantaloupe (domestic)

•                Cauliflower

•                Sweet potatoes

Why should you care about pesticides? The EWG points out that there is a growing consensus in the scientific community that small doses of pesticides and other chemicals can have adverse effects on health, especially during vulnerable periods such as fetal development and childhood.

Dr. Weil maintains that pesticides are toxins and that they cannot be good for you. But the big question is how bad are they? They can be toxic to the nervous system, disrupt endocrine functions, and may increase risks of Cancer and other chronic diseases. So we should all be trying to take action to minimize our exposure to pesticides. According to Dr. Weil data supports that people who eat organic foods, find that measurable pesticide levels in their (body) tissues drop. 

Dirty Dozen Plus - Foods You Should Always Buy Organic

At the opposite end of the contamination spectrum we have the "Dirty Dozen Plus". These foods had the highest pesticide load, making them the most important to buy organic - or to grow organically yourself:

•                Apples

•                Strawberries

•                Grapes

•                Celery

•                Peaches

•                Spinach

•                Sweet bell peppers

•                Nectarines (although Dr. Weil specifies imported)

•                Cucumbers

•                Cherry tomatoes

•                Snap peas (imported)

•                Potatoes

Plus these which may contain organophosphate insecticides, which EWG characterizes as "highly toxic" and of special concern:

•                Hot peppers

•                Kale and Collard Greens

•                Blueberries (Dr. Weil adds domestic blueberries to round out his list)

So how realistic is it that all people will or can afford to eat organic? There is a way to start moving in the right direction without breaking the bank.

According to Dr. Weil, if you simply shift to eating foods on the clean 15 list, (these are foods you can buy conventional versions of), you will have a measureable drop in tissue accumulations of pesticides.

Keep in mind that maintaining your family's health is not the only reason to choose organic food. Even though we can peel some foods such as mangoes, avocadoes and bananas, making them safe for consumption, pesticide and herbicide use contaminates groundwater, ruins soil structures and promotes erosion. They can also cause damage to local ecosystems and may be a contributor to what is called  "colony collapse disorder," the sudden and mysterious die-off of pollinating honeybees that threatens the American food supply.

To help promote the health of the planet as well as your own health, it's best to buy organic whenever possible, including when you are purchasing all produce.

Here is a very useful tool when trying to sort out which foods are best to integrate into your diet, and which to omit. The EWG's food Scores Calculator is a huge database of thousands of food items and ingredients.  You can find the EWG Food Scores Calculator at http://www.ewg.org/foodscores where you can even download an app for your mobile device. 

A little about what I do for a living!

My Realtor photo! 

I read people's blogs and occasionally wonder why they blog, what they do for their real jobs, etc.. Well, just in case you were wondering. I am a Realtor in Houston, Texas. I've also always had an ongoing interest in the culinary arts and had the luck to learn from one of the most respected chef's in the world, Jacques Pepin. I took technique classes from Chef Pepin and have built on that knowledge to become a formidable home cook. In my career I have done a lot writing which explains how this blog was born. I enjoy writing about food and restaurants and look forward to watching the blog evolve.  

My background includes, media/communications and marketing. I decided to reinvent myself a couple of years ago, and actually carried through with the lunacy in June of 2015. I still work as a strategic marketing consultant but I have really enjoyed real estate and I'm staying busier than I ever expected.  I have completed several sales, leases and enjoy working with both buyers and sellers. 

An Oasis in the heart of Tanglewood I recently had on the market was quickly snapped up.  

My philosophy is to help others, the same way I would like to be helped when it comes to one of the biggest decisions my clients will ever make in their lives. Where will they live?  I always appreciate a no pressure approach when it comes to life and take that approach with my clients. I listen to their needs, preferences, and criteria and respond with targeted choices that meet their requirements. It's working out pretty well so far.  I had a call from a recent customer a few weeks ago that put things in perspective for me. He called just as he was pulling into the driveway of his new home and said, 

"I love my house. I just wanted to tell you that I still can't actually believe it's ours. Thank you for finding our dream home". 

That phone call confirmed that I am doing the right thing at this point in my life. I am lucky to have had my start with Andrea Snoddy & Associates, a boutique agency. Andrea is a stellar realtor with over 26 years of experience and she is always there for her customers and her agents. I look forward to what the future will bring in my new career.  But most of all I can't wait to meet my next customers. Please let me know if I can help you buy or sell a home in the Houston area. You can reach me at 832.483.6604, email: jkaras@andreasnoddy.com or visit my page at Houston Area Realtors (HAR) to explore available consumer search tools and to send me specifics about your property search.

Holiday Food in a Hurry!

While the holidays can be a stressful time of the year, the thought of cooking or even preparing food for a small gathering can be overwhelming. 

So here are a few simple ideas that can make an otherwise stressful process pretty easy. You don't have to make everything yourself. As a matter of fact, you don't have to make anything at all if you really don't want to. There are many prepared foods you can "just put together" that taste amazing and can even satisfy the savviest of your foodie friends. However, you can also impress people with a small amount of effort. 

One of my favorite red's is a very affordable bottle
from the Rhone region of France. 

You can keep the drinks selection simple. Red and white wine, a couple of different beers, and soft drinks are enough to get any party started. Of course the sky is the limit and you can always mix a couple of pitchers of your favorite holiday cocktails ahead of time. 

Everyone loves nibbles, so pick up a couple of snack mixes and put them out in small or medium bowls. Visit the bulk section of the grocery store for some fancy variations. Roasted cashews, almonds, pecans, or pistachios are always popular. Check your market for sweet or savory spiced variations. Wasabi peas work for those with nut allergies. 

Marinated olives are also pretty easy to find at your local grocery store these days, check the salad bar or ask at the deli counter where you can find them. If you can't find them marinated, it is as simple as sprinkling them with a bit of olive oil and dried oregano or thyme. Specialty food markets have many many variations of olives. 

Pick a nice platter or wood cutting board and put out a variation of cheeses. Pick a soft cheese such as brie, a good piece of white cheddar, gruyere, a blue cheese (such as Cambozola), etc. Add some olives, nuts, and even some salami slices, grapes, and put out a variety of crackers. 

You can work magic with goat cheese. Pick up a piece of goat cheese, and sprinkle it liberally with balsamic vinegar, then a bit of olive oil. Add some sliced fresh basil leaves and put it out with crackers. For a different take, drizzle some honey over the goat cheese, and sprinkle with toasted pine nuts and serve with crackers. (Thank you Foodie Friend Susan Hugart for the delicious honey variation!)

You can find my favorite Alexian Pate your 
deli counter or prepackaged as pictured.

One of my favorite platters consists of a piece of brie cheese, a nice thick slice of pate (my favorite is Alexian, 2% truffle), and a nice pile of very thinly sliced prosciutto from the deli. I love to add some marinated tomatoes (I find them in Houston on the olive bar at Central Market). Decorate the platter/board with a small bunch of basil leaves, a few lemon wedges (a sprinkle of lemon juice compliments the pate very well) a small bowl of olives, sliced baguette, and crackers (I'm partial to the little square french toasts you can find at most stores for this platter). Your guests can create an endless variation of combinations as they enjoy this tray. 

Savory pinwheels really can make an impression and they are so easy to make. You'll have them ready for the oven before it even preheats. You'll need three ingredients: 

1 box of defrosted Pepperidge Farm puff pastry (there are 2 sheets in the box). 

Thinly sliced prosciutto (prepackaged it fine)

Sliced Provolone cheese (prepackaged is fine)

Remove the puff pastry from the box while you preheat the oven to 400 F.  Make sure to keep the pastry refrigerated until you are ready to use it. 

Unfold the sheet and layer the provolone onto the puff pastry in a single layer and then add a single layer of prosciutto, leaving at least a quarter inch border across the top and sides. 

Roll the sheet up into a round cylinder. Slice the cylinder into 1/3 inch slices with a sharp knife and arrange the pinwheels on a sheet pan, leaving about 2 inches in between each piece. (NOTE: If your puff pastry has become too soft to slice evenly, you can put it into the fridge to firm up before slicing.) 

Bake for about 15 minutes or until they are nice and lightly golden brown. Serve warm or at room temperature. 

A variation of this is to use pesto and parmesan cheese instead of the provolone and prosciutto. Just spread the puff pastry with a good amount of pesto and sprinkle liberally with grated parmesan. Proceed to bake 15 minutes or until lightly golden. 

If you need something a bit more substantial, pick up a spiral sliced ham from your local grocery or specialty store and set it out with some small party rolls, or a hearty sliced loaf of bread and some nice grainy mustard. As an alternative you could pick up sliced boneless turkey breast and serve warm or at room temperature. 

For something sweet, a trip to your local bakery should suffice. But for a quick dessert, that looks like you worked all day, I suggest a Trifle. Trifle's can be one of the easiest things to put together. Do a quick google search to find a plethora of recipes or literally just wing it. Here is have simplified a recipe from the iconic Ina Garten. All you need to have on hand: 

1 store bought plain pound cake

1 cup of you favorite berry preserve or jam (i.e.: raspberry or strawberry) 

Your favorite liqueur (framboise, orange, or even cognac) or you can opt to use a little fruit juice such as pineapple or orange. 

2 small packages or 1 large package instant vanilla pudding (made according to package directions - no time for pudding? Buy it made in the snack aisle or omit it all together and layer trifle with extra whipped cream)

2 half pints fresh raspberries 

1 half - pint blackberries or blueberries 

1 pint fresh strawberries

Whipped cream 

Whipped cream recipe: 

2 cups cold heavy cream

1-2 teaspoons pure vanilla extract

2 tablespoons sugar 

Wash and dry the berries, slice the strawberries and mix all berries together in a bowl. 

Cut the pound cake into1/2 inch slices and spread each slice on one side with jam. Set aside. 

Place a layer of cake, jam side up, in the bottom of a trifle bowl or 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle lightly with liqueur or juice. Top with a layer of berries and then with pudding. Repeat the layers ending up with a third layer of cake (jam side down). Pile the whipped cream over the top and you have a very impressive desert. 

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment or with a hand mixer. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. 

I hope you have found even one suggestion on this post helpful and I wish you all a very Happy Holiday season free of cooking stress! 

Second Annual Thanksgiving Throwdown! This year's dish? Pumpkin Pie!

I was invited to "wrangle" pumpkin pies at the Second Annual Thanksgiving Throw Down on the Cleverley Radio Show last week. As official wrangler my job was to coordinate all entires and provide blind samples of 6 pies for three judges to decide which pie tasted best, was the most imaginative and finally was the best looking. As the official wrangler, I was not allowed to influence the judges by offering my opinions... which was tough, because I usually have pretty strong opinions! 

Chef Kiran Verma's Pumpkin Pie

The winner for best tasting pie was unanimous and I am happy to add that it was also my choice. Congratulations to Chef Kiran Verma of Kiran's Indian Restaurant! When it came down taste this was one of the best pumpkin pies I have ever put in my mouth. The crust was fresh, buttery and crisp and the filling was light and custardy with a diverse but not overpowering spice blend with subtle Indian nuances that left you wanting more. The good news is that Chef Kiran is making this pie available as part of her "Kiran's Thanksgiving at Home"  Make sure to read through the offerings here because even if you aren't looking to totally outsource your Thanksgiving meal, you can certainly add creative element's when it comes to sides and of course deserts. 

Tandoor Roasted Turkey

The Tandoor roasted turkey is another culinary feat featured in the Houston Chronicle last year. The recipe can be found here on an earlier post in my blog.  I have big Greek family, and one of the things we do well is cook. However, Kiran's pumpkin pie will be on our desert table this year. 

B & B Butcher's Pumpkin Pie

Now, on to the best looking pie! The award went to Ben Berg's B&B Butchers for their version of pie which included a surprise ingredient. There was a layer of artisanal bacon between the crust and the filling adding a savory slant to the flavor profile. Also incorporated into the pie was Dr. Pepper.. Yes, that is correct... Dr. Pepper. On top are more sweet and savory elements such as whipped cream, candied bacon bits, along with a drizzle of a Dr. Pepper based sauce.  

The pie is available as part of B&B's "Butcher Shop Thanksgiving Menu" which includes a plethora of other choices from turkey to prime rib and a melange of traditional sides and deserts. If you haven't been to B&B's yet to dine or to sample the the fare available at the Butcher shop, get there as fast as you can. You can thank me later. And don't forget to pick up some of New York's finest bagels, made right here in Houston at the Butcher shop. Tell Bob, John sent you! 

Lady Luck's Pumpkin Pie

Finally, the pie that won for most creative was submitted by Facebook Houston Foodie Friend member, chef and caterer Lauren Kelly of Lady Luck Catering. Lauren's pie had a distinct chocolate topping that set it apart from the others while it also delivered a traditional pumpkin flavor profile. I found the  addition of pecans to the filling to be quite pleasing. 

Pies to go from Lady Luck! 

You can order pies throughout the holiday season from Lady Luck Catering on line. Also, look for Lady Luck Catering on Facebook. 

It's Fall, Did someone say Pumpkin Roll?

Tikaa Cone's Pumpkin Roll

You see them ready made in bakeries, grocery stores and even at Costco. But wouldn't it be great if you could whip one up yourself with ingredients you already have in your fridge and pantry? 

I ran across this recipe my friend Tikaa Cone published on her blog www.totallytikaa.com. I always call Tikaa the "Country" Martha Stewart because she has exquisite style with a very down home feel. Her family and home are straight out of a Southern Living magazine spread. Tikaa likes to keep things simple and that's what attracted me to try this recipe. I think it may take more than one try to perfect the technique, but it's not hard and there isn't a long list of ingredients to pull together. In interest of full disclosure Tikaa found the recipe on a friend's YouTube channel so if you would like to see step by step instructions go to Kristin Gehm's post. 

                                        Pumpkin Roll

                                         Ingredients for Cake 

                                 3 eggs

                                 2/3 cup 100% Pure Pumpkin

                                 1 cup Sugar

                                 1 teaspoon Baking Soda

                                 1/2 teaspoon Cinnamon (heaping) 

                                 3/4 cup Flour

                                 Powdered Sugar for dusting

                                      Ingredients for Filling 

                                8 ounces of Cream Cheese, softened 

                                2 tablespoons Butter, softened 

                                3/4 teaspoon Vanilla

                                1 cup Powdered Sugar 

Preheat over to 375F. 

Prepare a 10X15 jelly roll pan (cookie sheet with sides). Lightly grease the pan with Crisco and then line with a sheet of wax paper or parchment paper and then grease the paper as well.  I used non stick parchment and it worked best. 

In a stand mixer, beat three eggs together lightly. Add the pumpkin puree and mix until incorporated. Add sugar. In a small bowl whisk together baking soda, cinnamon, and flour. Blend the flour mixture with the other ingredients and beat until well combined on medium to medium high speed. 

Scrape batter into cookie sheet spreading it out evenly. Bake for 13-15 minutes until lightly brown and springy to the touch. While the cake is baking lay out a tea towel or kitchen towel and cover it liberally with a good dusting of powdered sugar. 

Remove Cake from oven and while still quite warm,  turn it over onto the sugar coated towel. Carefully remove wax paper. Fold the end of the towel over the cake and slowly roll it into a cylinder keeping it as tight as possible as you go.  Let the cake cool for at least an hour. You can store it in the fridge until you are sure it is no longer warm. 

Mix together cream cheese and butter until light and fluffy. Add vanilla and beat a bit longer. Carefully add the powdered sugar and beat until light and fluffy. 

When the cake is totally cool, carefully unroll it and spread frosting over entire cake, making sure to leave a small border around the edges. Carefully, roll it back up as tightly as possible so it maintains a circular shape. Sprinkle with additional sifted powdered sugar. 

You can serve immediately or chill first.