Learn About Food History
Look for updates each month to learn new things about everything possible. It could be a new cooking method, or learning about an ethnic food, such as Mexican, or Indian, or Chinese (since that’s what I am, I just have to share some of that with you!). It could even be about interesting things that I don’t even know yet, but I will share these things with you when I do.
- Agurk (ah-GOORK) is Norwegian for cucumbers.
- Banana trees aren’t really trees, banana plants are really just giant herbs.
- In Roman times, the Emperor Tiberius grew cucumbers in carts, and had his slaves wheel them around to catch the sun.
- Dacca (daa-caa) which is an Indian cheese made from cows milk; it is semi-sweet, lightly pressed and often smoked.
- Edamame is of Chinese origin and was developed in Japan especially for eating out of the pod. Some call edamame the super or wonder vegetable because it is the only vegetable that contains all nine essential amino acids. This makes edamame a complete protein source, similar to meat or egg.
- GOMA (GOH-mah) which is Japanese for sesame seed, not only is it cool to say but it’s also good on sushi.
- Honey was most likely the first sweet ‘treat’ that humans discovered.
- Italian Parsley is a great garnish and very nutritious. It is rich in vitamins.
- The Indian food term for olive oil is Jaitoon Ka Tel
- Kale is a hardy and hearty green, and has been cultivated for over 2,000 years
- Third century Romans believed that the lemon was an antidote for all poisons.
- Maçá (mah-SAH) Portuguese for apple.
- Nectarines, like peaches, probably originated in China over 2,000 years ago
- In Queen Victoria’s day, oranges were given as Christmas gifts in England.
- Pesca (PEH-shah) Italian for peach.
- Todays Food history starts with a Q! and its not that easy to find a food that starts with Q….. so here it is Quail have been bred for over 4,000 years.
- According to legend, raspberries were a originally white! Shocking! So how did they get red you ask, well read more and find out… So back to raspberries, the nymph Ida pricked her finger while picking berries for the crying infant Jupiter, and the raspberries have since been tinged with her blood.
- Sajt (soy-yet) Hungarian for cheese.
- Thyme dates back to ancient Greece, where it symbolized courage.
- The flesh of UGLI FRUIT is very juicy and tends towards the sweet side of the tangerine.
- Verdure (vehr-DOO-reh) which is Italian for green vegetables.
- The first recorded watermelon harvest took place 5,000 years ago in Egypt.
- There is one species of yam is used to make a dye in southern China
- ZUCHINNI is tender and tasty when young, but most varieties are tasteless when large and overgrown. When buying zucchini, look for that is firm and heavy for its size.
What is Brunch?
Bunch is a late morning or early afternoon meal, typically between 10am and 2:00 pm, that combines foods usually eaten for breakfast and lunch. Brunch is often served after a morning event or prior to an afternoon one, such as a wedding or sporting event. However, nowadays, brunch can be eaten on lazy Saturday and/or Sunday mornings.
Typical brunch items include eggs, Belgian waffles, fresh fruit… breakfast stuff, along with other non- breakfast items, such as Prime Rib, fried chicken, smoked salmon, etc.
Culinary evidence confirms well-supplied leisurely enjoyed meals have been the privilege of the wealthy and noble classes since the beginning of civilization. Dining times, order of service, length of meals, and proper social etiquette vary with period and culture, but one point remains constant: only the very rich could afford to spend extended time and expense indulging themselves in the pleasures of food.
According to the food historians, brunch was a turn of the 19th/20th century tradition, originating in Britain. It is generally founded on the same principles of leisured privileged. That may explain the American popular tradition of Mother’s Day brunch. What better way to show mom how much she means to the family than by allowing her to feel a status of an elite level? It is as much about the food as it is about the time it takes to enjoy the meal.
The first recorded use of the word “Brunch” dates back to 1896 in a British magazine. However, the article states that it was already common in the U.S., but it doesn’t exactly state how early it became an event. Obviously, the word is a combination of the words, “breakfast” and “lunch”. But that’s the English version. The French try to avoid “English” terms being introduced into their language, so they call it “le grand petit déjeuner,” translated as the “big breakfast” (FYI: The German word for brunch is “Gabelfrühstück”).
There’s also a connotation of leisurely indulgence surrounding the word. Breakfast is something you eat quickly before running off to work. Brunch, on the other hand, is best enjoyed on a lazy Sunday… a day you can sleep in, and your only worry is whether to order the Eggs Benedict, or the smoked salmon on a croissant.
So, what was served at the first British brunches? Old cookbooks do not tell us this information. The first brunches were served by chefs in fine eating establishments, not prepared by home cooks. Serving festive brunches at home is a relatively new idea.
Here is a sample menu of what may have been served at the first British brunches:
Company Breakfast Menus
A Winter Breakfast
- Broiled Ham (sliced thin) Potatoes au Gratin
- Buttered Toast
- Waffles (Electric Waffile Iron) Maple Syrup or Strawberry Jam
A Summer Breakfast
- Raspberries or Blackberries Cream
- Shirred Eggs, Swiss Style
- Popovers or Potato Flour Muffins Butter
- Coffee/ Tea
What is served for brunch in American restaurants? A popular item would be Eggs Benedict. This can be a very rich and heavy item. Made-to-order overstuffed omelettes with breakfast meat, artisan breads, gourmet yogurt, dry bran muffin, and maybe some exotic fruit, are some things you can find at America brunches.
Brunch is about family and friends, choice and leisure. So try THIS this weekend!
What is Dim Sum?
Dim Sum is the Chinese version of Brunch. Dim Sum literally means “to touch your heart.” It consists of a variety of dumplings, steamed dishes and other goodies. They are similar to hors d’oeuvres, served usually in small, bite sized pieces.
Originally a Cantonese custom, dim sum is linked to the Chinese tradition of “yum cha” (Cantonese for “drinking tea”). Teahouses were built to accommodate tired travelers journeying along the famous Silk Road. Rural farmers, exhausted after long hours working in the fields, would also head to the local teahouse for an afternoon of tea and relaxing conversation.
Still, it took several centuries for the culinary art of dim sum to develop. At one time it was considered inappropriate to combine tea with food: a famous 3rd century Imperial physician claimed this would lead to excessive weight gain. As tea’s ability to aid in digestion and cleanse the palate became known, tea house owners started adding a variety of snacks, and the tradition of dim sum was born.
Today, dim sum is served throughout China, however, the best dim sum in China is found in Canton, with its wide assortment of sweet and savory dishes, ranging from meatballs to sweet cakes. Still, it is probably true that the best Cantonese dim sum chefs are found, not in China, but in Hong Kong, where restaurants begin serving dim sum as early as 6:30 in the morning and continue through mid-afternoon.
So… can Dim Sum really be considered as the “Chinese Brunch”?
Actually, brunch was introduced to the West by Chinese immigrant- mostly from the Canton region- settling on the East and West coasts of America, back in the 19th century. The word “brunch” only came into existence in the late 1800’s, combining the words “breakfast” and “lunch”.
In Dim Sum, many of the dishes are either steamed or deep-fried. In the steamed category, you can find dishes such as steamed pork spareribs and char siu bao (steamed buns with roast pork), har gao (shrimp dumplings), and many others. In the deep-fried treats category, mini spring rolls and Ham Siou Gwok (a crispy dumpling with meat on the inside, surrounded by a chewy, sticky sweet, and crispy glutinous rice dough- a sweet and salty delight) are a few dishes that can be found.
Finally, there’s dessert! Custard tarts are a must! One that is a must: Dan Tat (a sweet egg custard tart). Also puddings are popular too: mango or almond. Another favorite would be sweet tofu/ bean curd, aka Dao Fu Fa. Everything is usually washed down with copious amounts of your choice of loose- leaf tea.
The best and most fun way to experience Dim Sum is the traditional style, where you choose from an assortment of dishes that servers push around on carts. This way you can actually see what you are ordering. However, if you enjoy browsing through a menu, then the traditional style is not for you! Most restaurants nowadays have gotten rid of the cart system. Instead, when you are first seated, the waitress will hand you a menu and you use a pencil to mark off which items you want and the number of orders.The food is still served at the table in steamer baskets to keep it warm. However, restaurants that continue to use the traditional cart system, including a major restaurant chain in Hong Kong, have made this a selling point, due to its fun and traditional nature.
Dim Sum is for a large group of people. If you’re looking to have a romantic lunch, then a dim sum restaurant probably isn’t the best choice. First off, the atmosphere is not set up for romance, with the clattering of trays, people calling out their orders, and large groups of people talking at each table. So, the best way to enjoy dim sum is with a group; otherwise you’ll fill up on just a few items and miss the opportunity to sample everything. On the other hand, you can always take home the leftovers! Chinese food is all about sharing- not the Western way of ordering your own dish!
For the novice, the noisy atmosphere in a dim sum restaurant can take a bit of getting used to. But it’s a great way to sample a variety of intriguing tastes and flavors. Somehow the typical Sunday brunch – with its standard fare of eggs, sausage, bacon and other dishes – can’t match the culinary appeal of Chinese dim sum.
Dishes to try:
- Char Siu Bao
- Egg Custard Tarts (Dan Tat)
- Flower Scallion Rolls (Hua Juan)
- Har Gau
- Mango Pudding
- Mini Spring Rolls
- Potstickers/ Dumplings- Meat and Vegetable
- Sesame Seed Balls
- Ham Siou Gwok
- Shrimp Toast
- Shu Mai
- Spring Rolls – Cantonese
- Steamed Chicken’s Feet- seriously, it’s tasty!
- Taro Croquette
- Sweet Tofu/ Bean Curd (Dao Fu Fa)
What is Sushi?
Sushi is food that uses rice seasoned with sweet rice-wine vinegar. Raw fish is the most popular ingredient in sushi, but the main element of sushi is Japanese sticky rice. There are many kinds of sushi which don’t include raw fish. Cooked fish, shellfish, and various other ingredients can be combined in sushi. An example of a non- raw fish sushi would be the ever- popular California Roll (crab meat, avocado, cucumber, and sometimes cream cheese).
Sushi is low in fat and is a very nutritious food. You are typically given 7 to 9 pieces, which contains about 300-450 calories altogether. The fish in sushi provides protein and can be a good source of omega-3 fatty acids. Vegetables are a great source of vitamins, and seaweed is rich in iodine. Plus, the rice provides complex carbohydrates.
The actual origin of sushi is not from Japan. It was in fact introduced to Japan in the 7th century from China. People began making sushi to preserve fish by fermentation when there were no refrigerators. Since salt and rice were needed in order to ferment fish, sushi became to be closelyrelated to rice in Japan. Then, it developed into Nare-Sushi, which is now 1300 years old and is the name for the finished edible product, resulting from this early method. However, because it can take anywhere from 2 months to a year for this process, there had to be an altered form of pickling: Nama-Nare. This is a more rapid process of pickling which cut the fermentation time as well as including the rice as part of the meal. Ancient sushi such as Nare-Sushi and Nama-Nare were the foundations for what we now know as sushi today: a combination of fish and rice.
Throughout the centuries, improvements were made by entrepreneurial Japanese who found recipe variation something of a skill. Matsumoto Yoshiichi of Edo was the one who introduced the use of rice vinegar into the sushi rice. The vinegar was a welcomed ingredient. It helped reduce the lengthy preparation process while adding a pleasant flavor of tartness. He prepared the new type of sushi, seasoned with vinegar, by making the sushi just days before and pressing it with heavy stones. However, even though this process of fermentation was shortened, the custom of aged pickling with the boxed or rolled method was continued until the 19th century. Gradually, this fermentation processes was discarded and sushi was prepared a lot quicker, and was to be eaten as a quick and fresh snack!
Sushi now appears worldwide. In the late 1970’s the United States’ popularity with sushi increased. As in art, Japanese Sushi continues to grow, change and blossom. The most common forms are: Nigiri-Sushi (hand shaped sushi), Oshi-Sushi (pressed sushi), Maki-Sushi (rolled sushi) and Chirashi-sushi (scattered sushi).
So, what is Sashimi?
Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in the Japanese cuisine. Sashimi is similar to sushi but does not have the vinegared rice. When slices of fish are served on top of a small ball of rice, it is called nigiri sushi. It is usually beautifully arranged and served on top of shredded daikon (radish) and shiso leaves. The sashimi pieces are usually dipped into a dish of soy sauce before being eaten. The daikon and shiso can also be dipped in soy sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi (a green paste, that is a form of horseradish) or ground ginger may accompany the dish and be added to the sashimi as a condiment.
Some of the most popular kinds of sashimi are:
- Maguro: Tuna
- Toro: Fatty Tuna
- Ebi: Sweet Shrimp
- Saba: Mackerel
- Ika: Squid
- Tako: Octopus
What is Tapas?
Tapas are Spanish snacks, canapés or finger foods. It can come in many different forms and can vary from town to town! It can be anything from a chunk of tuna, a cocktail onion and an olive skewered on a long toothpick with meat and sauce, served piping hot in a miniature clay dish. They are served day- in and day- out in every bar and café in Spain. It is an integral part of the culture and social scene for the Spanish people, they even invented the verb tapear, which means to go and eat tapas!
In most regions, you must order and pay for a ración (serving), but in the province of Granada, one tapa is complimentarywith each round of drinks ordered. Tapas keep the Spanish fueled before their mid-day meal and in the evening before dinner.
There are several stories about the origin of tapas, which are a part of the folklore:
It is told that King Alfonso X, el Sabio (the Wise One), made sure that Castilian taverns serve wine accompanied by something to eat, so that the wine would not go straight to the clients’ heads.
Another story claims that while on a long trip, King Alfonso had stopped to rest in the town of Ventorillo del Chato in the province of Cádiz, and he ordered a glass of jerez or sherry. There was a gusty wind, so the inn keeper served him his glass of sherry covered by a slice of ham to prevent the sherry from getting dirty. King Alfonso apparently liked it, and when he asked for a second glass, he requested another tapa, or “cover,” just like the first.
So, tapas is supposed to be eaten between main meals to help the body survive until lunch or dinnertime. It is the favorite lunchtime food of North Americans as it helps them to keep going throughout their workday, right up to the early evening. Although popular with North Americans, the tapas tradition has not caught on in Europe, where the Old Continent is faithful to the custom of eating three main meals a day: breakfast, lunch and dinner.
Because of the length of time between the early-morning breakfast, and the midday meal, which in fact is really only eaten in the early evening, some Mediterranean countries have adopted the custom of taking a tentempié (snack), an appetizer or the tapita. This break gives people a chance to socialize and to discuss work-related topics.
Tapas recipes vary according to the taste and traditions of each region. But the tapas most often served are a variety of olives, dry nuts, as well as many kinds of cold cuts. Nowadays, the tapa includes many other recipes for appetizers. In the Middle Ages and during periods of economic hardship, those courses were complemented with bread. However, today, those courses are included in the tapas world. Tapas recipes use a wide variety of animal-derived products, such as meat, fish and eggs, and vegetables.
There are many varieties of olives: green, Manzanilla, machacadas (crushed), gordales (big), rellenas (stuffed), aliñadas (flavoured) or deshuesadas (stoneless). Together with the olives, slices of garlic or smoked-ham sausages, slices of cheese or jamón curado (dry- cured Spanish ham), became famous worldwide.
Among others, there are fried tapas and tapas prepared with sauces. Sometime in the past, the fried tapas had more success and are more in demand than the ones prepared with sauces, apart from some small exceptions. Boquerones (whitebait), calamari, sausages, fritters, croquets, potato and torreznos (Spanish bacon), belong to the world of fried tapas. Casserole stews, as well as the Madrilenian callos (ox tripe), the Almagro’s aubergines or flavored string beans belong to the tapas prepared with sauces. Finally, animal and agricultural-based recipes such as potato tortilla, cod fritters, croquets and escabeches (anything that is acid treated- use of lemons, limes, etc.), remain obligatory at this time of the day so that, if accompanied by a salad, they could perfectly replace a complete lunch.
Today, alongside with these traditional snacks, many new ones appeared, some of which were only meant to be served on an elegantly laid table. Such newcomers include the paella (a rice dish) or the stewed potatoes with meat; and others taken from foreign recipes that finally ended up in the tapas world, such as smoked salmon, pate or caviar, vegetable spring rolls, smoked fish from the Northern countries, German sausages, Swiss or French melted cheese and cakes, or pate from Central Europe.
Tapas can be eaten at lunch or dinner, if the quantity and variety are enough to satisfy the appetite, or as just an appetizer! But the best thing about tapas is that it brings people together to an informal table setting, where people can eat and have fun!
The meat is firm and white with a mild, slightly sweet and almost nutty flavor. The squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than twelve inches.
Although the tentacles are edible, the body is the prime section of meat which can be stuffed whole, cut into flat pieces, or sliced crosswise into perfect rings.
In sushi dishes you can eat the squid raw, but it can also be available fresh, canned, frozen, dried and pickled.
Calamari is the Italian name for squid. Since calamari seems to sound more palatable than squid, you’ll most often see squid recipes listed as calamari. Calamari, in restaurants, come either breaded and fried, or grilled, on their menus. It’s absolutely delicious with some grated Parmesan cheese on top, and dipped in marinara sauce.
Who are Entomophagists?
Did you know that in your lifetime, you would have probably eaten about one pound of insects, by accident? Sounds gross, huh? But, did you know that there are many cultures and people who LOVE to eat insects… on purpose?!
There are some insects are edible. In fact, most insects are edible, but there are a few certain species that are, supposedly, tastier than others! Many species of insects are lower in fat, higher in protein, and have a better feed to meat ratio than beef, lamb, pork, or chicken. Also, many people do not mind killing insects. Entomophagists believe that butchering of insects is simpler than slaughtering cattle or poultry. And, it’s not as gruesome.
It has also been known that throughout history, man has always had insects in their diet. Which do you think is easier to catch for food: insects or a mammoth?
If you are interested in trying out some tasty insects, you can order them online! Try going to: http://www.candyfavorites.com/Edible-Insects-c-35.html
Or, you could try this recipe:
Chocolate Covered Ants
- 100 Live Black Ants (avoid red ants, their too spicy)
- 1 vanilla bean split and seeds scraped out
- 2 Egg Yolks
- 1 Tbsp. Sugar
- 1 tsp. Butter, melted
- 12 oz. Bittersweet Chocolate
Using a medium size pot as a double boiler, heat two cups of water and place a bowl over it.
Add chocolate and turn heat to low, heat until chocolate is melted.
In another mixing bowl, add vanilla seeds and egg yolks, beat until smooth, add sugar and butter.
Fold in ants carefully. Take care not to smash them. They stay more flavorful and retain extra moisture if intact.
Note: The chocolate should never be heated over 100oF. Use a digital thermometer to check the chocolate.
Carefully fold the egg mixture into the chocolate. Use a teaspoon and immediately place a half teaspoon of the mixture onto wax paper or place in chocolate molds. Refrigerate to harden.
The chocolate covered ants can be refrigerated for up to three weeks. The chocolate helps to preserve their freshness.
THIS IS NORTH AMERICAN INDIAN
Almost 50% of the plant foods today were cultivated by American Indians— foods such as maize (Indian corn), beans, squash, peanuts, potatoes, pumpkins, avocados, tomatoes, papayas, pineapples and many more. In early America, Thanksgiving dinner consisted of turkey stuffed with wild rice and peanuts, corn bread, corn, Boston baked beans, roasted potatoes, sliced squash, tomatoes, and pumpkin pie-foods of which were cultivated by the Indians. Beans, corn and squash were the staples of the American Indian. With the exception of soybeans, virtually all beans were farmed and cooked by American Indians. A legendary Indian named Squanto befriended the Pilgrims and taught them how to make use of corn and other foods and was also responsible for teaching the Pilgrims how to cultivate crops and survive on the land. Without this intervention the Pilgrims would have surely starved to death.
During hard times for the Colonists, pumpkins and corn became the stables of the diet and kept them from starving to death. Often times, corn was eaten three times a day in different forms, dried, crushed into cornmeal and fresh. The Indians taught the Colonists how to make Indian Pudding….an early recipe for this follows:
- 3 cups of milk
- ½ cup of molasses
- ½ cup of yellow cornmeal
- ½ teaspoon of ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon butter
In saucepan stir in milk, molasses, and then the cornmeal and cook and stir until think-about 10 minutes. Combine the remaining ingredients and slowly stir into the cornmeal mixture. Pour mixture into casserole dish and bake at 300 degrees for 1 ½ hours.
THIS I WOULD COOK!!!!
Did you know that February 17th is National Indian Pudding Day!!!
THAT IS A RECIEPT????
The earliest versions of recipes were only written on paper if they were considered to be “complicated” and they were referred to as “receipts”. They were written on scraps of paper and sometimes they were placed in journals. The first cookbook was published in 1742 and it was named THE COMPLEAT HOUSEWIFE (not a typo).
The receipt journals not only had recipes but they also contained some household hints like how to make soap and home remedies on how to treat ailments. The recipes themselves were not very clear and the measured amounts were usually missing. Here are examples:
A CREAMY ENGLISH DESSERT TITLED: TO MAKE A FINE SYLLABUB FROM THE COW
“Sweeten a quart of cider with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have added thus quantity of milk you think proper, pour a half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it.” By Summons, AMERICAN COOKERY, 1796
A REMEDY TITLED:
FOR A COUGH OR CONSUMPTION
“Take 30 garden snails & earth worms of middling sise, bruise ye snails & wash them and ye worms in fair water, cut ye worms in pieces. Boil these in a quart of Spring water to a pint. Pour it boiling hot on 2 ounces of Candied Eringo root sliced thin. When it is cold strain it thro’ a flannel bag. Take a quarter of a pint of it warm, with an Equal quantity of Cows’ Milk. Continue this course till well,” The Receipt Book of Mrs. Ann Blencowe, 1694.
THAT IS DISCUSTING!!!!!
THIS IS HOT POT
The Chinese cooking method that is similar to American fondue is called “hot pot”. This style of cooking is over 1000 years old. During the Qing Dynasty which was the last of the ruling dynasties in China, the hot pot cooking method became popular throughout all of China. As with American fondue a heating element is placed in the center of the table with a pot of boiling liquid.
The original heating element in China was called a steamboat and it was a device that used coal in the heating of the liquid. Today in the US the hot pot restaurants have tables with sunken bowls in the middle and the bowls of liquid are heated usually with an electric heating element or propane. You can still experience hot pot with the steamboat heating method-but you will have to travel to China to experience it!
Chinese hot pot uses a variety of meats, vegetables and seafood-and noodles!! Love those noodles! To prepare the meats they are first frozen which allows the meat to be thinly sliced whether it is beef, chicken or pork. Shrimp and scallops are used along with sliced cubes of all kinds of fish. The most popular vegetables the Chinese use are lettuce, cabbage, and Chinese broccoli but just about any vegetable would work with this food. Preparation of the ingredients is important with this cooking method as the idea is for each ingredient to be cooked in the broth for very short cooking times-like 12 to 13 seconds. So size matters and if you can’t get it to cook in seconds then the size is too big! As far as flavor goes-the best part is last when you finally dip your meat or vegetable into the dipping sauces. Yum! Now you can eat it!
Hot Pot is a fun eating experience and it can be quite healthy and easy to do. It is a great family gathering or if you are teenagers it would be a great eating experience to have a party with your friends. Just think of it -each of your friends could bring an ingredient and you could all get together and chop and prepare the food and then sit down together and enjoy the taste of Hot Pot. Make everyone use chopsticks and have some laughs when they don’t handle as well as a fork. As a host or hostess-I would practice!
At some point I will post some recipes for Hot Pot, but if you are anxious to do so in the meantime, there are tons of recipes on the web and further, there are instructions on how to handle those unforgiving chopsticks. Keep in mind poking the stick into the ingredient is not the proper method!
THAT’S A STRAWBERRY????
Have you ever had or ever heard of “prairie strawberries”?
You are probably imagining those luscious red things we love to eat. I bet most of you have had them before-but you may not think they are so luscious. Yes they are red and yes they are round. There was a working class of people that used to eat them everyday and most times they ate them at all of their meals.
They rode horses to, from and on the job.
Now-back to the strawberries!
What is your guess?
The cowboys on the cattle range referred to red beans as “prairie strawberries”. They were served at most meals, including breakfast, and meals were often referred to as “bean time”. Beans were a mainstay as refrigeration was non- existent and dry beans could be cooked with very few ingredients and could be served in many different ways.
Beans sometimes get a bad rap but they are a low cost food source that is jam packed with good things for you. Beans are very low in fat and have anti aging qualities and are good for your heart. If you have diabetes or at risk-this is some of the best food for you. We will be fixing beans in our family meals, I mean, we will be fixing prairie strawberries in our family meals. Now that sounds better.