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Archive for July, 2010

We are excited to announce the soft launch of the Be Food Smart website. After months of hard work, we are putting our site to the test and launching it to a select group of close friends and family.  We hope to gather feedback and determine if any changes need to be made prior to the official website launch.

If this is your first time on the BFS blog, take a minute to comment let us know what you think.

Stay tuned for more information on our official launch.

Dina & Jonas, Founders

11 Random Egg Facts

1. Eggs last 4-5 weeks from the packing date (typically about 3 weeks after you buy them).

2. A large egg contains 70 calories.

3. The average chicken lays 250-300 eggs per year!

4. Contrary to the grassy picture on many cartons, “Cage-Free” does not mean that hens are kept outside. Cage-Free hens may roam in a building or room (located within a barn or poultry house) and have unlimited access to food and water.

5. There are 3 grades of eggs: AA, A and B. Grades are given based on external and internal quality including: shell texture, egg shape, albumen thickness, and the size of the air cell.

6. To be considered “organic,” hens are fed chicken feed without conventional pesticides, fungicides, herbicides or fertilizers. Organic designation does not mean the hens are cage free.

7. Both the upper and lower beaks of commercial hens are trimmed by a cauterizing machine to prevent them from pecking one another.

8. Hens which eat only vegetable foods and vegetarian feed are designated “vegetarian eggs.”

9. As a hen get older, her egg size increases.

10. Fresh eggs which are hard-boiled, are more difficult to peel

11. Since 1997, egg consumption is on the rise. In 2007, the average American consumes 259 eggs per year.


US Egg Consumption

  1. Incredible Edible Egg
  2. Farm Animal Statistics: Dairy and Egg Consumption | The Humane Society of the United States
  3. American Egg Board

FDA Recall information is now available on the Be Food Smart blog. Recall information is received from the FDA as soon as they issue a press release. Take a look at the recent recalls on the bottom right of the blog (in the yellow bar under the tags section). Check back often as mandatory and voluntary food recalls are, unfortunately, very common.

Food recalls may occur for a variety of reasons including:

  • Undelcared ingredients – especially those which are common allergens such as sulfites, nuts, soy, dairy, etc.
  • Health risks such as salmonella, listeria or E. coli
  • The presence of certain chemicals which may cause adverse affects
  • Problems with packaging, expiration dates, or manufacturing standards

As you can see from the first bullet, you really don’t know what’s in your food if it comes in a package. There very well may be nuts in a product that you specifically purchased because it was nut-free. If you or someone in your family has a food allergy or is very sensitive to certain foods, check the recall list often and try to reduce the amount of packaged foods you purchase.

Veggies ready for the oven

Need to cook a bunch of veggies from your garden or farmers market? Roasting is one of our favorite dinners.

We like to use whatever vegetables are in season. Last night we did: purple, yellow and red small potatoes, beets, sweet and red onions, broccoli, cauliflower, carrots and yellow squash. We also steamed our first homegrown artichoke! All these glorious vegetables made for a healthy and beautiful dinner.

Mike’s Roasted Vegetable Recipe

  • Preheat oven to 400
  • Wash and cut veggies into bite-sized chunks
  • Put veggies in large bowl with chopped, fresh  rosemary, sea salt, freshly ground pepper and salt-free Mrs. Dash (or other salt free seasoning)
  • Drizzle with olive oil and toss veggies until well coated with oil and herbs. Be generous!
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