Big Girl loves popcorn. LOVES it. She doesn’t get it very often because I have completely stopped using microwave popcorn. The reason: The chemical that coats the bags — perfluorooctanoic acid (PFOA) — is a likely carcinogen and will actually be phased out of all microwave popcorn bags completely by 2015. In my way of thinking if something is so dangerous that it’s being phased out, why should I take the chance of using it today, but I digress as usual. (You can read more about PFOA here.) My other alternative — making stovetop popcorn — didn’t work. It was sort of a pain. Popcorn made in a regular pot, in my opinion, always came out chewy and gross. Too much steam, I think.

Anyway, this holiday season I went in search of a popcorn machine with a few criteria:

• It had to be plastic-free
• It had to be simple to use and clean
• It had to be compact so it could be stowed away in my regular pots and pans drawer
• It had to be made anywhere EXCEPT China

I found what I was looking for with the Whirley-Pop Stovetop Popcorn Popper. The unit comes in two pieces: an aluminum pot and a vented lid that has a stirring mechanism. The mechanism is connected to what looks like an upside down T shaped wire that extends from one side of the pot to the other. When you turn the crank, the wire spins, moving the popcorn so it doesn’t burn.

Before using it the first time, the instructions said to season the pot by heating a tablespoon of oil, letting it cool, and wiping it out. When it was time to actually pop popcorn, we followed the directions, adding one to three tablespoons (we added two) in addition to 1/2 cup of popcorn. The process was extremely easy and fun. We heated the pot on medium-high using an electric stove. (FYI: The directions say it works equally as well on a gas range.) As soon as we placed the pot on the stove, we started turning the handle. Soon after, the popcorn started popping. The entire process was done within three minutes — it was actually faster than using microwave popcorn, I think!

When the popcorn was done, we emptied it by lifting up what I call the pour flap and spilling it into a bowl. I was pleasantly surprised to see that every kernel popped, and none of the popcorn was burned. And how did it taste? The steam vents at the top of the lid let just enough steam out and kept just enough in so the popcorn was light, fluffy, and extremely tasty. (Note: We used Trader Joe’s Organic Popcorn kernels.)

Cleanup was a snap. Once the pot cooled down, I took a paper towel and wiped the pot as well as the lid and stirring mechanism. The manufacturer recommends wiping it out either every time or every four or five uses. You can also clean it with warm, soapy water, but the paper towel seemed to work fine for us.

My one complaint is that there’s no way to melt butter other than using the microwave or a separate pot on the stove. (And keep in mind that the manufacturer specifically notes that you should not use butter to pop corn since it can discolor the pot.) Butter aside, I would highly recommend the Whirley-Pop unit to anyone who is a popcorn fanatic or just likes making popcorn more than once or twice a year.

My reasons are both health- and conscience-related. On the health side of things, organic turkeys are free of antibiotics and growth hormones that are commonly found in conventional turkey. (Check out this great blog on the subject from Green Talk.) As for the whole doing-the-right-thing thing, well, I think it would probably be much smarter and easier to let one of the experts I’ve interviewed do the talking instead. Here is the interview I did with Sharanya Krishna Prasad, U.S. Programs Officer with the World Society for the Protection of Animals (WSPA) about the very topic:

KB: Why is organic turkey so expensive?

Krishna Prasad: Organic turkey is currently more expensive for various reasons. Intensive agriculture is highly subsidized by the U.S. government, and the price of products from intensively raised animals does not consider the true environmental, human health and animal welfare costs associated with producing and consuming factory farmed meat. As the demand for more humane meats increases, and when industry standards for all animal-derived products are raised, the cost of these products will become more competitive.

KB: There are so many different options out there. If I can’t afford organic, what are some of the more acceptable labels I should be looking for?

Krishna Prasad: When shopping for a turkey, look for labels such as “Pasture Raised,” “USDA Organic,” “American Humane Certified,” “Animal Welfare Approved,” or “Certified Humane.” These labels mean animals should have been raised under more humane standard where they were given access to sunlight and fresh air and had freedom of movement. They were also spared non-therapeutic antibiotics and growth-promoting hormones. Avoid misleading labels like “Natural” or “Naturally Raised.” While “Naturally Raised” ensures animals were not given antibiotics or hormones, this label does not mean the animals have freedom, fresh air or sunlight. The term “Natural” has no relevance to animal welfare and merely indicates that the product doesn’t have artificial additives.

KB: Is it worth buying organic over pasture-raised or the other non-organic labels you just mentioned?

Krishna Prasad: WSPA has developed an easy-to-use humane classification system where labeling claims have been designated as ‘Good’, ‘Better’, or ‘Best’ depending on the level of animal welfare required by the claim standard. Under this classification system, both USDA organic and pasture-raised fall under the same category — ‘Better.’

For turkeys, the best labels to look for are Animal Welfare Approved, American Humane Certified, and Certified Humane. If products with these labels are unavailable, we recommend choosing from one of the ‘Better’ or ‘Good’ category labels such as USDA organic, pasture-raised, or free range. If a turkey doesn’t have one of these labels, it was raised without the consideration of animal welfare, and buyers may be paying a premium for products that likely don’t meet their expectations in terms of the impacts on animals.

KB: How can I get my store to carry the “Better” or “Good” categories of turkey?

Krishna Prasad: Consumers should request humane food products from their retailers by speaking with the purchasing manager of the stores they frequently shop at. Studies have shown that it only takes a few customers to request a product before a store will carry it. In addition, WSPA’s website www.EatHumane.org has a postcard that consumers can print and drop off at the comments and suggestions box at their store to request more humane products.

KB: Does organic turkey taste different than the Butterball everyone might be used to?

Krishna Prasad: While some studies have been conducted on the taste of meat from organically-raised turkeys versus meat from intensively raised animals, to my knowledge they have not been conclusive. WSPA has noticed a trend among gourmet restaurants featuring more locally sourced, humanely-raised products on their menus. Chefs are probably taking in to account both the better care and fewer resources it takes to raise animals humanely. But I am sure they are considering the good taste as well. Today most food offered for sale in major U.S. supermarkets is from animals raised under intensive confinement on large factory style farms. These animals are typically denied fresh air and sunlight, and given very limited freedom to move and express their natural behaviors. Polls have shown that a large majority of Americans think the way farm animals are raised is important to them. Consumers who choose humane turkeys can be assured that the animals were given more natural living conditions and are typically given access to fresh air and sunlight, and freedom to move and express their natural behaviors.

So there you have it. Will this affect the way you shop for meat this holiday season? Was I insane for spending so much on a turkey that was gone in less than 20 minutes? I’d love to hear your feedback.

I worked until 6:30 tonight. I’m in a really busy period right now, so it couldn’t be avoided. (Besides, my mother, who normally comes on Thursdays, was unable to sit today so I had taken some time to do Mommy and Me earlier in the day. I had to make up for lost hours.)

Okay, so I finish work, come downstairs, and it hits me. What am I feeding these kids? I decide to go over to Trader Joe’s and pick up a few things I need, hoping for inspiration. The whole drive over I hear my mother’s voice in my head telling me how horrible I am for not feeding “those poor girls” at 6 p.m., the time “normal people eat.”

I go into the store, pick up some stuff I am out of, and grab some fresh turkey for dinner. The whole time the kids are bouncing off the walls. Laughing, making noise, acting up. By then, I’m physically exhausted. Honestly? I just want to lie down in the aisle and go to sleep. But I don’t. I am Mommy. I get my bags to the car, strap both kids in (Big Girl has trouble with the seat belt/booster in my husband’s car, which I am driving — long story), and I start home. I make the right on to Merrick Road out of the parking lot, and Big Girl pipes up from the backseat: “How come the worst food stores in the world are so close to the best food store in the world?” Pausing for a moment to take the statement in, I notice that there are indeed two “bad” fast food chains somewhat adjacent to TJ’s. And then I am surprised to find myself thinking how easy my life would be at that moment if I could just make another right, go through the drive-up, order a bunch of crap, and let them eat it. I could be done for the night in less than ten minutes.

The thought was fleeting, of course. No, instead I drove the kids home, warmed up the turkey, broke out some baby spinach, organic green apples (with sunflower seed butter because they wanted to dip the apples into it), some bread, two cups of yogurt, and some cheese.

It wasn’t fancy, but they ate it all, asking for seconds. Even the little one. As they finished, I read them a story — the third book in the Boxcar Children series — and we went upstairs to get ready for bed. Upstairs, I washed Little Girl’s face and hands, did the toilet stuff, got her ready for bed, read Pinkalicious for the hundredth time since Saturday, and put her into bed. Big Girl handled her own bedtime routine, and soon she was ensconced in her bed, too.

And as I sit here, my body even more tired after writing a story and a half, and talking on the phone to three friends, I completely and totally get why people choose fast food over a home-cooked (or in my case, home-warmed and home-assembled) meal. Because it is, at least physically, a LOT easier to drive up to a window, hand over a little cash, and be done.

It’s exactly why, on Friday nights when my mom worked until 8, we got Subway or McDonald’s or Burger King. (Yes, as a kid I used to polish off a Big Mac.) She was done. We needed to be fed. Easy-peasy. On the other hand, I realize that it wasn’t THAT much trouble to pull together a dinner that was comprised of healthy protein, leafy green vegetables, fruit, and carbs — almost all of which was organic. Still, just wanted to let everyone know that I get it. I really do. Oh, and that after going it alone last Friday and Saturday (hubby was skiing), Tuesday (hubby was at an Islanders-Rangers game), and tonight I have one thing to say: tomorrow my husband is taking care of dinner.

This post is how I am participating this week in Real Food Wednesdays and Fight Back Fridays — two awesome campaigns to get people eating real food again.

It’s not all my fault. My husband is what I would call a picky eater. And then there’s my meat issue. I am not a vegetarian, but there are a whole bunch of meats that I can’t eat. I am allergic to pork; it makes me throw up. I won’t eat lamb or veal. Chicken has become iffy ever since I learned about the whole dipping in chlorine bleach thing. (Poultry providers take chickens and dunk them in a bleach water solution to kill germs. But as Consumer Reports found, the practice doesn’t work so well.) So we’re down to beef and turkey. I only buy organic, free-range beef, which gets crazy-expensive sometimes. And you can only eat turkey so often, you know?

My typical meal for the kids is turkey meatballs, pasta, broccoli and sweet potatoes. We’ll mix in some grilled chicken sometimes, maybe a chicken burger or two or, if I am feeling ambitious, a whole roasted chicken. Pizza is always a hit, especially if we make it ourselves. Steak is nice. For sides the kids like roasted red potatoes, carrots, corn, peas, summer squash (well, the little one likes summer squash), tomatoes, salad, and spinach if it’s concealed well. Me, I’d eat veggies every single meal if I could. But I know the kids need more sustenance than a big bowl of sauteed vegetables (summer squash, carrots, artichokes, spinach, broccoli rabe and whatever else I have on hand) tossed over pasta. Right? And so here I am: Trying to find ways to add more variety to our diets.

I remember eating so many things growing up. My mom made meatloaf, pork chops, steak pizzaiola, baked ziti, kielbasi, hamburgers, grilled chicken, whole baked chicken — and we ate it all. Tons of vegetables. Lots of different pasta side dishes. Mashed potatoes from scratch. Peas sauteed in fresh garlic. Escarole in oil. Spinach. Corn. We really had something different every single night. Thinking about this makes me feel even worse about my lack of imagination when it comes to feeding my family. And I can’t even say my mom had it easier, because she didn’t. She was a widow with three kids who worked full-time. You can’t get any sadder or a heavier load than that, and yet she cooked for us every single night. Sigh. I have to get off my butt and get motivated. Now where’s that cookbook…

This post is my participation in Real Food Wednesdays and Fight Back Fridays — two awesome campaigns to get people eating real food again. What’s your favorite quickie meal? Would love to hear more suggestions!

We had an amazing salad tonight. I also gave away two heads of lettuce. We’re never going to eat three giant — and I do mean giant — heads of lettuce plus a bag of arugula over the course of the week. The berries are already gone. The girls love them. I’ll be steaming my spinach tonight. Nothing like fresh spinach! But I am at a loss as to what do do with the radishes, turnips and rhubarb.

I don’t really like radishes. To quote my big girl: “They are too spicy!” As for the turnips: If they were regular turnips I would have made them for dinner right away. Nothing like yummy smashed turnips with a little butter, milk and pepper. But salad turnips aren’t the same thing at all. They are supposed to be eaten raw. I did find an interesting recipe circa 1995 from The New York Times. It calls for sauteing the turnips in butter, sugar and orange juice. I think I am going to try it. But that leaves the rhubarb.

There are more than 160 rhubarb recipes on AllRecipes.com. They all pretty much require baking. Pies, cakes, muffins. They all sound great, but when do I have time to bake? And so I am torn. Do I offer them up on Freecycle or do I try and find the time — and the ingredients — to bake? I’m leaning toward baking so I need some advice: Give me your best rhubarb recipe. I’ll test out a few over the coming weeks (we get rhubarb in the box for the remainder of June if I remember correctly) and pick a winner.

Have any suggestions for next week’s harvest? Last year we got Toscano kale and garlic scapes, among other things. I really wanted to do something wonderful with the scapes. They just smelled so good!

When I got home I opened them up and there, instead of finding a plastic tray I found a compostable tray! I was so excited I put the tomatoes in the crisper and starting putting all my food waste from the evening cooking right on that tray. When we were done and everyone went home I carried that tray outside and threw it, along with all the scraps, right into my compost bin.

Thanks, Trader Joe’s! Although I think it would be way better if you sold everything loose and let me use my reusable vegetable bags to take my tomatoes home this is a nice compromise — at least for now!

What did I find? Dextrose, Soy Lecithin, Vanilla Extract, Partially Hydrogenated Soybean Oil, Cocoa Powder Processed With Alkali, Dicalcium Phosphate, Dextrose, Artificial Flavor, Gellan Gum. After ten minutes in the aisle I went for the Ghirardelli. At least it didn’t contain partially hydrogenated oil, and I knew it would taste really good. Still, I came home shaking my head.

I just don’t get it. With all the very well publicized news about the dangers of hydrogenated oil and artificial junk, you’d think the manufacturers would make the switch to healthier fare. I know some of them are catching on. We have been buying Trader Joe’s English muffins for a while now. Thomas’ English Muffins had high fructose corn syrup. However, now that the company switched to sugar, I’m back on the Thomas’ wagon! Thank you, Bimbos Bakeries. (Yes, that is really the company’s name!) Now when are you going to take that junk out of your Entenmann’s line?

But I digress. Getting back to my shopping trip, I must have looked at seven different brands last night. Everything that Pathmark carries. And every single one of them contained chemicals and crap. I’m lucky. I have a Trader Joe’s and a Whole Foods close by. I can buy mixes like No Pudge (Pure cane sugar, unbleached wheat flour, dutch cocoa, dark coffee, egg whites, cornstarch, wheat gluten, salt & baking soda), and Trader Joe’s Brownie Truffle Baking Mix (Sugar, chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin [emulsifier], vanilla extract), unbleached enriched flour, dutch cocoa (processed with alkali), wheat starch, soybean oil, salt, leavening). I have choices, and really yummy ones at that. But the average consumer is left counting on the supermarket buyers and the manufacturers’ food developers to ensure their snacks are healthy.

But before you get too depressed, consider this: There is hope. The manufacturers want to make money. Look at how many of them have jumped on the organic bandwagon. If you don’t mind the chemicals, okay. But if you do, you do have recourse. You do have a chance at changing the status quo. Email or call manufacturers. Tell them that you don’t want chemicals and unhealthy ingredients in the treats you buy for yourself and your kids. Trust me, they are listening. (Another shout out to Bimbo Bakeries!)

Do you have an amazing brownie recipe you’d like to share? What’s your favorite healthy packaged mix? Does it even matter to you? Does once-in-a-while food affect your long-term health? I’d love to hear your thoughts.

Did your turkey have this much room to roam?

Thanksgiving is only three weeks away. Last year at this time, my family decided I would be the one cooking the big dinner. That’s why — two days before the big day — I found myself at Whole Foods buying an organic turkey. It cost me $75. Yes. You read that right. $75. While everyone else I knew was collecting their free-with-purchase turkeys from Pathmark or Stop & Shop, I was carrying home the most expensive piece of meat I’ve ever bought. Was it worth it? It tasted great, and, after interviewing Sharanya Krishna Prasad, U.S. Programs Officer with the World Society for the Protection of Animals (WSPA), I’d do it all over again. Here’s what she had to say:

KB: Why is organic turkey so expensive?

Krishna Prasad: Organic turkey is currently more expensive for various reasons. Intensive agriculture is highly subsidized by the U.S. government, and the price of products from intensively raised animals does not consider the true environmental, human health and animal welfare costs associated with producing and consuming factory farmed meat. As the demand for more humane meats increases, and when industry standards for all animal-derived products are raised, the cost of these products will become more competitive.

KB: There are so many different options out there. If I can’t afford organic, what are some of the more acceptable labels I should be looking for?

Krishna Prasad: When shopping for a turkey, look for labels such as “Pasture Raised,” “USDA Organic,” “American Humane Certified,” “Animal Welfare Approved,” or “Certified Humane.” These labels mean animals should have been raised under more humane standard where they were given access to sunlight and fresh air and had freedom of movement. They were also spared non-therapeutic antibiotics and growth-promoting hormones. Avoid misleading labels like “Natural” or “Naturally Raised.” While “Naturally Raised” ensures animals were not given antibiotics or hormones, this label does not mean the animals have freedom, fresh air or sunlight. The term “Natural” has no relevance to animal welfare and merely indicates that the product doesn’t have artificial additives.

KB: Is it worth buying organic over pasture-raised or the other non-organic labels you just mentioned?

Krishna Prasad: WSPA has developed an easy-to-use humane classification system where labeling claims have been designated as ‘Good’, ‘Better’, or ‘Best’ depending on the level of animal welfare required by the claim standard. Under this classification system, both USDA organic and pasture-raised fall under the same category — ‘Better.’

For turkeys, the best labels to look for are Animal Welfare Approved, American Humane Certified, and Certified Humane. If products with these labels are unavailable, we recommend choosing from one of the ‘Better’ or ‘Good’ category labels such as USDA organic, pasture-raised, or free range. If a turkey doesn’t have one of these labels, it was raised without the consideration of animal welfare, and buyers may be paying a premium for products that likely don’t meet their expectations in terms of the impacts on animals.

KB: How can I get my store to carry the “Better” or “Good” categories of turkey?

Krishna Prasad: Consumers should request humane food products from their retailers by speaking with the purchasing manager of the stores they frequently shop at. Studies have shown that it only takes a few customers to request a product before a store will carry it. In addition, WSPA’s website www.EatHumane.org has a postcard that consumers can print and drop off at the comments and suggestions box at their store to request more humane products.

KB: Does organic turkey taste different than the Butterball everyone might be used to?

Krishna Prasad: While some studies have been conducted on the taste of meat from organically-raised turkeys versus meat from intensively raised animals, to my knowledge they have not been conclusive. WSPA has noticed a trend among gourmet restaurants featuring more locally sourced, humanely-raised products on their menus. Chefs are probably taking in to account both the better care and fewer resources it takes to raise animals humanely. But I am sure they are considering the good taste as well. Today most food offered for sale in major U.S. supermarkets is from animals raised under intensive confinement on large factory style farms. These animals are typically denied fresh air and sunlight, and given very limited freedom to move and express their natural behaviors. Polls have shown that a large majority of Americans think the way farm animals are raised is important to them. Consumers who choose humane turkeys can be assured that the animals were given more natural living conditions and are typically given access to fresh air and sunlight, and freedom to move and express their natural behaviors.

So there you have it. Will this affect the way you shop for meat this holiday season? Was I insane for spending so much on a turkey that was gone in less than 20 minutes? I’d love to hear your feedback.

Quick cakes. I like cake. There, I said it. But only the real stuff. None of this boxed nonsense. However, having a huge cake sitting in the house is a bad thing since my husband doesn’t eat cake or sweets. It would be all mine, something my wardrobe wouldn’t love. Ahhh, but what if you could make one tiny cake at a time so you always had a fresh cake — hot, yummy, and portion controlled? Stacey J. Miller’s book, 101 Recipes for Microwave Mug Cakes, and her blog show you how to bake cakes in a mug in the microwave. What a smart concept! Once we run out of Halloween candy I intend on trying a few of these recipes out. Nothing says winter like a great big mug of blueberries and sugar! And cake!

Cooking, decorating, and Martha — oh my! I am no Martha Stewart, that’s for sure. I’d like to be more like her, though. Minus the whole arrest thing, of course. Martha whips up yummy food. She decorates with aplomb. She can turn everyday items into things of beauty. One writer, Brette Sember, is undergoing an experiment to see if she can Martha-ize her home and family. We, as readers, can follow along with her progress on her site, Martha and Me. This works out well. I can watch a real person try to emulate Martha, but I don’t have to touch a single glue gun.

Lunchboxes that make a mom proud. Getting back to the not-a-great cook thing…my lack of culinary prowess extends into my daughter’s lunchbox. She gets pretty much the same thing every day: Soybean butter and jelly sandwiches, a piece of fruit, a sweet of some kind, and something “dry” that she can eat during morning snack. Boooooring. So imagine how inspired I was when I came across Lunchbox Limbo, a site that tracks a mom’s journey to green her family’s lunchboxes while at the same time make them extremely appealing. Extremely. Sandwiches and lunches that are really edible art dominate the posts. I am awed every time I go to this site, especially since she’s making this “art” using mostly organic and healthy ingredients. One of these days I may even try one of her ideas!

Baking can be fun. Oh, Katelyn! I thought sending you off to preschool would be difficult. I had to send snack every once in a while. Maybe bake some cupcakes on your birthday. And then you got to grade school, and I realized the fun was just beginning. I know themed bake sales are cute, but goodies that look like what a bat would eat? And you’re an insect-eating bat? Good thing I found Bakerella and her cute-but-yummy brownie spiders. I can make those, right? (I’ll post photos of the little buggers before I send them into school next Friday.)

Giving back to those who protect us. I am anti-war, but I also support those men and women who give their lives to our country — often for years on end. A new charity called Phoenix Wish for Our Heroes lets regular people grant military wishes by visiting the accompanying Web site, and donating money to specific soldiers. The charity, which is launching the week of November 2, also has a Facebook page and Twitter account so you can follow its progress.

What’s your favorite food-related site? Talk back and tell me!

A-mazing! Kids can stay healthy learning about their blood.

This week’s post should have an extra “F” in it — for free! I’ve found some fun (oh, there’s another F) online resources that are definitely worth checking out.

• Children’s Vascular Health Activity Book. It’s hard to tell a teenager to eat right and avoid smoking. It’s easier to give a child a visual, and hope the lesson sticks with them into adulthood. The Society for Vascular Surgery has given parents a resource to do just that: A printable health activity book that helps kids understand how their veins and arteries work, and what smoking and not eating right can do to them.
• Mamapedia.com. Launched five months ago, Mamapedia is part search engine, part coffee klatch. Say you have a question about the first day of school or hiring a babysitter or your a funny bump on your child’s leg or anything that might keep you up at night. Go to the site, ask your question, and it will be answered by other moms — often in a matter of minutes. The site is broken up into categories — Behavior, Money, and Pregnancy, are a few — so if you don’t feel like asking your question, you can search past questions to see if someone else was stressing about when molars come in, for example. Part community, part resource. I wish I thought of this one.
• Rouxbe.com. I was looking for a recipe for this week’s CSA veggies (ok, I’ll admit it; I didn’t know if I was supposed to peel white turnips) and I came across this site. It’s a nice place to check into daily for a free video cooking lesson. Plus, you can browse past lessons to learn cooking basics like how to sharpen knives or choose the best cuts of meat. (Note: There is a paid membership, but there’s enough here that’s free to keep anyone busy.)
• BookMooch.com My writer friends are going to hate me for posting this, however my compulsion to save trees is just too great to let this one go unpromoted. BookMooch is a lot like last week’s Zwaggle. You go to the site, list the books you’ve already read, and you get points for them. Every book listed gives you 1/10th of a point. When you mail one out you get one to three points, depending on where it is going. “Mooching” a book will cost you one or two points. Leaving feedback gives you points, too. My office is overrun with books, so I’ll be posting plenty this weekend. Anyone want the Emily Griffin series?
• ScrapbookScrapbook.com. This isn’t going to be applicable to everyone, but if you’re a scrapbooker, you’re going to like it. The site features a ton of printable papers, letters, and whole page layouts. The site itself isn’t exactly perfectly designed, however it’s worth digging around in.

Next week: I’m going to be announcing my first big give-away on the site! A large baby vendor is donating a basket of items. Also, I’m going to add a news feed so I can keep all of my readers up-to-date on news that matters.