Don't ruin your sea salt with simple mistake http://bit.ly/jNYgcV health

Pampering Mom's and Mother Nature since 2003 http://bit.ly/gq0B8O hudsonvalley mothersday

Does Organic Wine Have Sulfites? Part 2

Here is guide to organic wine and sulfites.

Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.
Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

not all organic grapes make organic wine http://bit.ly/exDXlR

Basics of Organic Wine Part 1 | Organic Grapes vs Oragnic Wine

Organic grapes do not mean organic wine. In fact most organic grapes never make organic wine. Chef Guiliano explains the process. Stay tuned for more short informative videos on organic wine.

Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.
Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

Whole Earth - Local Earth Slow Food event @Aroma_Thyme http://bit.ly/fPOI1S

What fish will & wont impact sustainability the most http://bit.ly/h8Yc2l

What Fish Will & Wont Impact Sustainability the Most | Sustainable Seafood Choices

In this video Chef Guiliano describes the three best that would make a impact on sustainability.

Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.
Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

fake sushi tuna http://bit.ly/fNPLdU

Free-Range Organic Chicken Eggs from Rusty Plough | Hudson Valley Farms

Chef Guiliano has taken a trip to one of his favorite local organic farms. He has a chance to visit with the chicken that will be providing eggs for Easter, Mother's Day and Father's Day brunch at Aroma Thyme. Watch the video to find out interesting info about coconuts on this NY farm.

Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.
Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

Meat Glue | The Meat Industry’s Secret

The industry-wide secret butchers don't want you to know about: The special product called Meat Glue sticking your steak together.

The white powder sold by the kilo, above, is the meat industry’s dirty little secret. It’s “meat glue.” It makes pieces of beef, lamb, chicken or fish that would normally be thrown out stick together so closely that it looks like a solid piece of meat.Restaurants and butchers  can now sell their scraps as premium meat. Good way to use them up – and charge premium prices for them too.Once the glued meat is cooked, even professional butchers can’t tell the difference.Chefs most commonly use the Activa RM brand, which is transglutaminase mixed with maltodextrine and sodium caseinate, a milk protein.

Just sprinkle a teaspoon of  powdered transglutaminase on various meat scraps, knead them together and roll them up  in plastic wrap. Put in the fridge and 6 hours later, you have an easily-sliced piece of meat that looks like real fillet.The amount of bacteria on a steak that’s been put together with meat glue is hundreds of time higher.Meat glue is a darker product altogether.The bacterial count in patched-up meat is extremely high because scraps that were outside pieces but are now glued together inside are hard to cook thoroughly.

Another reason to eat less meat, buy organic or from a trusted source, and take nothing for granted in terms of food safety. Makes you think twice about what’s really in popular food-chain hamburgers, too.  Even kosher and halal meat must be questioned – there is a kosher version of meat glue, Activa TIU.You don’t want to be inhaling powder that makes your blood clot abnormally.

Technically called thrombian, or transglutaminase (TG), it is an enzyme that food processors use to hold different kinds of meat together. Chicken nuggets are also often bound with meat glue, as are meat mixtures meant to mold like sausage but without the casing. Meat glue is also used by high-end chefs.

How it works

TG is an enzyme that catalyzes covalent bonds between free amine groups in a protein, like lysine, and gamma-caroxminid groups, like glutamine. These bonds are pretty durable and resist degradation once the food has been formed.Thrombin is made from pig or cow blood, though you'll see it on labels, if at all, as "composite meat product." Many Europeans are outraged at their governments'for approval of the product: Food Safety News reports that a member of the Swedish Consumers' Association, for example, has stated, "We do not want this at all--it is meat make-up."

The European Parliament has voted to ban bovine and porcine thrombin used as an additive to bind separate pieces of meat together into one piece. The House said the meat glue has no proven benefit for consumers and might mislead them instead.

Europeans – hopefully – aren’t eating Frankenstein meat now. There are no regulations against meat glue outside of Europe, however. The main objection to it is that it’s misleading; diners pay for quality meat that’s really scraps glued together. But I ask: what are the health consequences? Is it known what long-term consumption of transglutaminase – a blood-clotting substance – has on human beings?

Where to Buy Fresh Seafood

I have been getting this questions for years. Regular consumers know that certain restaurants get better seafood. For years it was hard to recommend a place to buy seafood. But times have changed. Here is my answer.

Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.

Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.

Support Hudson Valley Restaurants.

My Central Channel:

http://www.MarcusG.tv

My facebook

http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:

http://twitter.com/Aroma_Thyme

My personal Twitter:

http://twitter.com/healthychefdude

My Restaurant website:

http://www.aromathymebistro.com/

My restaurant YouTube channel:

http://www.youtube.com/user/AromaThyme

How to Avoid Products from China and GMO Foods

Those long numbers in the barcodes and the other numbers really mean something. In certain cases you can tell if the produce in GMO'd. And you can always tell where the product is from. Here is a quick reference for the origin of the product: * 690-692, made in China . * 00 -- 09, made in USA and Canada * 30 -- 37, made in France. * 40 -- 44, made in Germany. * 47..., made in Taiwan. * 49, made in Japan. * 50, made in the U.K.
Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

Avoid White Tuna | Mis-Labeled Seafood

 

Most sushi restaurants are serving this in the place of white tuna and getting away with it. White tuna can be a generic term to most sushi restaurants. Find out what that fish really is that they are serving.

Plus many other restaurants are not serving the seafood they say they are. Some restaurants are mis-informed and other restaurants are flat out lying.

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

Maple syrup found to be rich in antioxidants

If you’re thinking about foregoing the maple syrup next time you have pancakes because you’re trying to be healthy, think again, according to a recent study.

University of Rhode Island researchers said at a health conference this week that they have identified 54 compounds in maple syrup, many with antioxidant activity and potential health benefits.

In laboratory animals, these compounds acted as anti-cancer and anti-inflammatory agents, the researchers said in a statement released at the annual meeting of the American Chemical Society in Anaheim, Calif.

The researchers also said that initial studies suggest maple syrup compounds may inhibit enzymes relevant in type-2 diabetes management.

Navindra Seeram, the lead scientist working on the study, said in a statement that maple syrup is a “one-stop shop” for polyphenol compounds with antioxidant properties.

According to Seeram, several of these compounds are found in berries, tea, red wine, flaxseed, and other foods thought to be rich in antioxidants.

Source: http://www.allheadlinenews.com/briefs/articles/90043117?Maple%20syrup%20found%20to%20be%20rich%20in%20antioxidants

States Consider Bans on Farm Photos

 

In the past decade, modern industrial agriculture has experienced a stream of negative media attention, a significant departure from the typical pastoral image of American farming. The livestock industry in particular has come under fire with the release of undercover videos exposing animal cruelty.

In 2004, People for the Ethical Treatment of Animals (PETA) secretly filmed a video revealing horrific images of workers at a West Virginia slaughterhouse kicking, stomping, and slamming live chickens against walls and floors. The video brought about a massive investigation of the slaughterhouse, as well as several firings of workers who had engaged in the abuse.

A few years later, in 2008, The Humane Society published a similar undercover, investigative video documenting the abuse of "downer" cattle, or cattle that are too sick or injured to stand or walk, upon arriving at a California slaughterhouse. In what Temple Grandin, a professor of animal science at Colorado State University and an expert in slaughter practices, called "one of the worst animal-abuse videos I have ever viewed," the video showed workers kicking the downed cattle, dragging them by chains, pushing them with forklifts, and delivering repeated electric shocks in an attempt to get them to stand up for inspection.

In addition to those videos, many others have surfaced in recent years as a result of hidden filming by animal rights advocates posing as employees on farms and in processing plants. In some circumstances, these images have provided the evidence necessary to close a plant, recall certain products, and to pursue criminal sanctions.

In what some say is a response to the bad publicity created by these videos, two states have introduced bills that make it a felony to photograph or record a farm without first obtaining written permission from the owner.

Senator Jim Norman (R) of Florida proposed the legislation, SB 1246, on Feb. 21, 2011. The bill provides that:

 [a] person who photographs, video records, or otherwise produces images or pictorial records, digital or otherwise, at or of a farm or other property where legitimate agriculture operations are being conducted without the written consent of the owner, or an authorized representative of the owner, commits a felony of the first degree.

The bill goes on to define a farm as "any tract of land cultivated for the purpose of agricultural production, the raising and breeding of domestic animals, or the storage of a commodity." No vote has been taken yet on the bill.

Although the bill aims to prevent people from posing as agricultural workers in order to capture farming operations with hidden cameras, some believe that the law, if passed as introduced, could also criminalize even the innocent, roadside photography of farms.

 Yet, despite those beliefs, many farmers fully support passage of the bill in order to restore the damaged image of the American agricultural industry. Farmers maintain that it will allow them to do their job without worrying about the potential for widespread dissemination of propaganda-style videos and photographs that instill fear and distrust in consumers. They want to prevent the production of images that may display an unfair perspective of farming operations.

 On the other hand, opponents of the bill are outraged, arguing that, if passed, it would be a major step in the wrong direction for transparency in the food system.

Today, the public has little to no idea what goes on behind the scenes at various farming operations. As Morris states in his report, "It used to be that most Americans had some connection to the farm. Now, only one in a thousand of us grow 85 percent of the food." As such, critics of the bill argue that because of this disconnect, the public has a right to know how their food is being produced, handled, and processed. Videos and photographs are one way to provide that transparency and information to consumers.

In an interview with the Florida Tribune, Jeff Kerr, general counsel for PETA, said "Mr. Norman should be filing bills to throw the doors of animal producers wide open to show the public where their food comes from rather than criminalizing those who would show animal cruelty." Instead, Kerr and others believe that this is simply an attempt to perpetuate the image of the family farm, rather than what it has largely become today, an industrial system.

Also considering similar legislation is the state of Iowa. Introduced on March 2, 2011, the Iowa bill, House File 589, would amend the Iowa Code to make it illegal to:act[] without the consent of the owner of an animal facility to willfully . . . [p]roduce a record which reproduces an image or sound occurring at the animal facility . . . [or] [p]ossess or distribute a record which produces an image or sound occurring at the animal facility.

Thursday, the Republican-controlled Iowa House passed the bill 66-27; it is uncertain how it will be received by the Senate.

 Supporters of the Iowa measure maintain that by banning the recording of sounds and images in animal facilities, it will encourage people to report abuses through the proper channels so violations can be handled effectively. In addition, proponents are hopeful that it will also deter activists from publicizing images that may be misleading or inaccurate simply to promote an agenda. Many others disagree.

Kerr has called the bill "misguided," saying they're trying to criminalize someone being an eye witness to a crime.

Bradley Miller, national director of the Humane Farming Association, added, "Clearly the industry feels that it has something to hide or it wouldn't be going to these extreme and absurd lengths."

As some opponents of the bills have also pointed out, in addition to capturing animal abuse and mistreatment, photographs and video recordings of farming operations have the potential to also expose unsanitary conditions that could lead to foodborne illness, unsafe employee working environments, pollution, and a wealth of other issues that may arise during food production. Banning those recordings will significantly limit the amount of information available to consumers to make educated decisions regarding their food choices.

In response to the two recent bills, Judy Dalglish, executive director for the Reporters Committee for Freedom of the Press, commented that they are "just flat-out unconstitutional not to mention stupid." Opponents of the bill are hoping that even if passed, the bills in Florida and Iowa may prove to be unconstitutional. Experts on media law have speculated that the laws would violate freedoms protected in the U.S. Constitution and would not withstand scrutiny.

Source: 

http://www.foodsafetynews.com/2011/03/in-the-past-decade-modern/

How to Store Sea Salt

Don't do this to your salt. This simple thing can damage can leach toxic metals into your salt.

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.

Support Hudson Valley Restaurants.

My Central Channel:

http://www.MarcusG.tv

My facebook

http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:

http://twitter.com/Aroma_Thyme

My personal Twitter:

http://twitter.com/healthychefdude

My Restaurant website:

http://www.aromathymebistro.com/

My restaurant YouTube channel:

http://www.youtube.com/user/AromaThyme