Hunger Walks. Why Do We Do It?

The Access/Grace Hunger Walk

I confess that I have struggled with writing this post.  Partly because I often hear disparaging remarks about the city’s needy from a small but opinionated group.  Comments surface, like, “Why can’t they get a job, or a 2nd job”, “I’ve struggled, too, especially in this economy,” and “Don’t they have family to help them?”  I can understand, to a point. Its tough out there for many of us.

I’ve also struggled with this post because as a writer. I want to say something that no one has said before.  But the truth is, there is nothing new about hunger.

•    It exists.  
•    It can happen to anyone.  
•    It takes a community of people to help solve the problem.

The more complicated questions are: why is there a hunger problem in the first place and how we do we kick hunger in its persistent little butt?

We Walk.

A Tough Blow in Life Is All It Takes

When I spoke to Jennifer Gray, the Hunger Walk Coordinator for Access of West Michigan, she helped clarify a few things about the “why”.  Jennifer told me that most of the people who visit the West Michigan Food Pantries have jobs. Sometimes two.  

I don’t want to get overly sentimental, because this post is not meant to guilt you into giving.  But the fact is, who can predict that you will lose your business because of a heart attack?  Or that medical bills because of cancer pile so high that you have to choose between treatment and food?  How do you survive if your sole breadwinner passes away and you cannot work yourself?  How do you keep your job if you lose your car?  What happens when your entire 401K disappears when you are retired and elderly?  How do stay hopeful, keep your emotions in check and your kids healthy if you can’t feed them?  How do your children learn in school when they can’t get enough to eat at home?

Food affects every area of our lives.  

Without healthy food, illness, loneliness and shame take a much stronger foothold within the entire community.  Look around at other communities that make us shake our heads.  If all of our citizens aren’t healthy and productive, then our community as a whole is not healthy either.

“Hunger does not discriminate.”
_Jennifer Wilson, Volunteer & Chairperson of the FightHungerGR task force now partnering with the Access of West Michigan Hunger Walk

About the Hunger Walk on May 7, 2011

In the spirit of a vibrant and caring community, Access of West Michigan works with a network of food pantries across Grand Rapids.  On Saturday, May 7, 2011 at 8 a.m. thousands of access volunteers and friends are coming together to walk and raise money together, so they can delve more deeply into the causes of hunger and eradicate them through a remarkable strategy of services.

You can sign up now, on Saturday morning or just donate a few bucks from your computer.  Click here to find out more.

“I really do believe that we are a community that cares about our citizens and that together we can end hunger in Grand Rapids.”  _Jennifer Gray, Hunger Walk Coordinator, Access of West Michigan

If I Had a Million Dollars

Here are a few quick facts about where your donations will be going:


•    Relationships with large, national food suppliers to keep their excess of products coming to West Michigan.

•    Broaden local resources like restaurants, groceries, farms and factories to become a truly sustainable, local food system and cut down on expensive transportation costs.

•    Collect local gardeners’ excess produce during the summer.

•    A Fresh Food Truck to deliver foods with a short shelf life -- like produce, meat and eggs to areas that do not have groceries within walking distance or along bus routes that offer such things.  There is a huge need for fresh foods.

•    Keep Pantries stocked all year round with longer shelf-life foods

•    Nutritional Options for Wellness (NOW) program that works with people who are faced with life-or-death diets for Diabetes, M.S., Cancer and other diseases.

•    Awareness Campaigns to help both the folks who are hungry and the people who want to help them.

•    Senior Meals.  Seniors, the disabled and children are the most vulnerable.

•    75% of donations will go to the local community

•    25% of the donations will support in-need international communities, such as Japan after the recent earthquake.


What I love about this Access of West Michigan is that when they say “community” they really mean it.  It is a faith-based organization that is made up of many different faith traditions.  And they work together for our local and international families.  

Many of us are lucky to have a family network to fall back on in hard times.  For the people who visit the food pantries, Access and their services have become that family.  The food pantries are all they have.

The financial goal of the Hunger Walk this year is $200,000.  I think I understand this piece of data correctly -- if we could raise $1,000,000, we could eradicate hunger in West Michigan.  It only costs us about $2.37 per meal.

If you can, will you join me in supporting them?

Update on Wednesday, May 11, 2011 at 9:48AM by Elisabeth Veltman, The Tender Foodie

Here is a note from Jennifer Philips Wilson to all who participated in this great event:

With your support, the Access/Grace Hunger Walk was a success. Preliminary numbers show over 1,000 people walked through East Hills this past Saturday and nearly $150,000 was raised to help eliminate food insecurity in our city. With over 20 local agencies fighting hunger on the front lines benefiting from the proceeds, it should take a bite out of our 19.7% food hardship rate.

Thank you again for your help in bringing food to the table for those who cannot afford regular meals. I am truly grateful for what you have accomplished!

All my best,

Jennifer Wilson

Let Them Eat (a Really Big) Gluten-free Cake! For Congress on May 4.

A Really Big Cake

Do you know what defines a gluten-free product?  Well, neither does our FDA.  In 2004 Congress gave the FDA a mandate to finalize this definition by 2008 to protect the millions of people who have celiac disease or who are allergic to gluten.  That's like, seven years, dudes. 

The Washington Post reports that some companies "might fail to test their products or might allow small amounts of gluten but still label their foods as gluten-free."  People with celiac and with serious allergies cannot tolerate one crumb.  This type of sloppiness and ignorance can make customers in this $2.6 billion dollar market very ill, hospitalized or contract other health problems like other autoimmune disorders, osteoporosis, infertility, neurological conditions and, in rare cases, cancer. 

While Tender Foodies can benefit from more manufacturers in the allergen-free marketplace, "Gluten-free" is not a marketing tactic.

So to tempt our authorities into doing their job, some gluten-free experts are making a really big cake in Washington, D.C.  to let our legislator know that this is a really big deal.  How big is the cake?  We'll have to wait for the videos.  If it's chocolate, I might hop a plane tomorrow.

Gluten Labeling - A Really Big Deal

So, you might ask, how big of a deal is this, anyway? 

Food allergies & intolerance, and their diagnoses, are escalating at a surprising rate.  In 2002, a study shows that there are 12 million people in the United States alone who have some type of food allergy (that's 1 in 25 people).  Three million more have celiac disease.   A recent article in the Wall Street Journal reports on gluten study done in March, 2011.  It states that celiac disease "is rising sharply".  There are four times more people today with celiac disease than there were 50 years ago.  That's 1 in 133 people.  Even people in their 70's who have safely eaten gluten their entire lives are being diagnosed with celiac disease for the first time.  The University of Maryland School of Medicine (they did the study in March 2011) believes there are 18 million people with gluten sensitivities.  Gluten sensitivity or intolerance can manifest with over 100 symptoms, including depression, anxiety, bloating, brain fog, swollen joints, nutrition deficiencies. . .

Chew on This

•  75% of our human immune system lies in the intestines.  Our food matters.
• FAAN states that there are 300,000 ambulatory care visits per year for children, because of food allergies.
• In 2008, Fox News reported 50,000 emergency room visits per year (overall)
• in 2010, Aol Health reported that emergency room visits jumped to 200,000 (overall)

So on May 4, 2011, this really cool event in response to an important part of the growing food allergy problem.  A group of talented and enterprising folks are gathering in Washington, D.C. to lobby for laws that require gluten be declared on food labels. 

Click here to see the cake builders!

Excerpts from the Wall Street Journal article from March 15, 2011

"Patients have been told if it wasn't celiac disease, it wasn't anything. It was all in their heads," says Cynthia Kupper, executive director of the nonprofit Gluten Intolerance Group of North America"

"For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease," says lead author Alessio Fasano, medical director of the University of Maryland's Center for Celiac Research.

"People aren't born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment," says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content."

 Full article

The Day's Events

11:00 a.m - 4:30 - Cake Building (all are welcome)
We are developing opportunities to brief staffers on Capitol Hill and meet with individual Congressional Representatives - watch for details.

5 p.m. - 8:30 - VIP Reception (donors & invited guests)
With distinguished speakers, including Dr. Alessio Fasano
Finger Foods by chef extraordinaire Aaron Flores and local restaurants serving gluten-free menu items
(Everyone is welcome, donations kindly requested. Please RSVP to Info@1in133.org First 300 attendees receive a "swag bag" full of gluten-free magazines and goodies provided by our sponsors)

All Day - Individuals are encouraged to make appointments with their Representative and Senators to discuss the need for gluten-free labeling standards. Not sure how to do this?  See "Coming to the Summit".

On Cookies, Cravings & Mis(taken) Labelings.

The Cravings Made Me Do It

When I started this post, I was about to extol the taste and virtues of these Dark Chocolate, Chocolate Chunk Cookies.  I was about to say how delicious and satisfying they are (and they are); and how much I admire the company who made them for going the extra mile to include multiple allergies. But when I double-checked the ingredients to be sure I was writing about them accurately, I realized why I had such a rough couple of nights after eating them.  Until then, I simply could not pinpoint the reason for my body's allergic reaction.

Before I go on, let me add that If gluten is your only allergy and you love chocolate, these cookies from Pamela's Products are some of the yummier G-free cookies out there.  Go get 'em. 

But they are not yet "dairy-free", even though the label says, "Non-Dairy".  Since I have an allergy to all dairy products, even traces of dairy can cause a reaction.  I'm embarrassed to say that my craving for chocolate coupled with the sound of the word "cookie" just drove me to the shelf without doing my usual ingredient-reading homework.  This mistake plus an FDA approved, but outdated labeling technique, led me down a path that was painful, but interesting.  So, I'm going to use this experience to discuss a few very important things:

• Non-Dairy & Vegan vs. Dairy-free labeling
• Why it is important to call the manufacturer if you have a clear allergic reaction to their product
• How a responsible company/manufacturer should and did respond
• The possibility for allergen-free product companies and factories to expand their mutual markets if they cooperate on a larger scale. 

My Conversation with Pamela's Products

Usually, I am a fastidious ingredient checker -- even if I've used a particular product before.  You never know when the manufacturer of a product might change their recipe.  Sometimes, one producer of just one ingredient could add nuts, dairy or some other allergen to their facility.  But when I picked up this box,  I let the little snack devil in my head make my decisions for me because of this label:

"Wheat-free*Gluten-free*Non-Dairy".

I was sure it wasn't the cookies that made me miserable.  But an empty box (it had been a long time since I ate a cookie) and a couple of long days later, I turned said box over just to be sure.

On the back of the box it states in smaller letters:  "ALLERGEN INFORMATION:  CONTAINS EGGS, SOY, AND MAY CONTAIN TRACES OF MILK."

I picked up the phone immediately and called Pamela's customer service department.  I was upset.  The customer service rep had their marketing director, Stephanie call me back within minutes.  We had an intelligent discussion about several things.

The Real Meaning of "Non-Dairy" & "Vegan"

"Non-dairy" means that there are no dairy ingredients listed in the product.  But the FDA does not define the term "non-dairy", each state does.  This adds complicaton for the consumer.  Also, "Non-Dairy" doesn't take into account that the product, or any ingredient in the product, could be manufactured on the same equipment that also handles an allergen like dairy.  Incidentally, neither does the label, "Vegan".  Traces of milk or any of its derivatives (casein, whey or lactose) left on equipment from another product can be quite significant.  Significant enough to cause a serious reaction.

In researching this article, I found that I am not alone in my mis-interpretation of "non-dairy".  I am allergic to gluten and all forms of dairy - with a slow onset, or IgG reaction (i.e. not an IgE or anaphylaxis) that causes one or more of the following (for me): dull to sharp stabbing pain in my head, dizziness, stuffed nose, swelling (that's attractive), abdominal pain, a digestive standstill, flu-like symptoms, anxiety, numbness and sometimes a racing heart.  These symptoms take several days or more to clear.  I probably won't end up in the hospital because of a mistake, but some people will.    

In a open letter to the FDA encouraging them to change this labeling tactic, The Food Allergy & Anaphylaxis Network (FAAN) describes another twist to the non-dairy labeling:

Many of our members have told us they have purchased “non-dairy” products for their milk-allergic children because they believed these items to be safe.  Individuals often interpret “non-dairy” to mean “no dairy” and therefore do not feel it necessary to read the ingredient statement on the back of the package. In fact, doctors often advise parents of milk-allergic children to avoid “milk”, without informing the patient/parent of technical ingredient names such as casein.  However, FAAN has learned of situations in which “non-dairy” items (such as whipped toppings, imitation cheeses, and soft-serve frozen desserts) have caused milk-allergic reactions in children because it was later discovered that the item contained a milk-derived protein.

Pamela's Products Takes Quick Action

In short, according to labeling laws, Pamela's Products was not wrong for labeling this product, "Non-Dairy".  Plus, they specialize in gluten-free products, not products for multiple allergens.   My phone call was apparently a first for Pamela's, which surprised me and yet didn't surprise me.  I've learned that people are embarrassed.  They are used to just sucking it up and moving on because they feel they "have no choice".  Or perhaps others were just smarter than I was. 

However, Pamela's recognizes that with the increase in the numbers of people with food allergies, as well as the increase in people with multple allergies - they need to evolve more ahead of their customer base.  So they immediately went to work.  Stephanie asked for my email address so she could keep me apprised of her conversations with Pamela herself and their managment team. 

Here is what they have done so far:

• They Stopped the Presses on cookie boxes for their new "Wherever Bars" as they were being printed.  This was at no small expense.  When you see this new product (launched this spring) in stores, you will notice an asterisk (*) next to "Non-Dairy".  This is a temporary change while they consider making more changes to the box design to accommodate better labeling. Rest assured, I'll be looking to see how the change turned out.
  
  
• They are Considering Changing Chocolate Factories.  I put them in touch with Barry-Callebaut Chocolate, a fair trade, high quality company and the only dairy-free bittersweet chocolate factory line in North America.   Callebaut also does not produce nuts or gluten products in their factory, but right now, they only test for dairy.

I appreciate the concern and action from Pamela's Products and have great respect for their immediate response.  In fact, I called them on April 8, 2011 and received these results on April 12, 2011.  They very kindly made it clear that they want to hear from their customers (so give them feedback!), so they can "strive to be the best".

An Expanding Food Allergy Market

Perhaps it is the marketer in me, but I see a huge mult-beneficial opportunity here.  If Callebaut agrees to test also for gluten and nuts, both Pamela's and Callebaut could theoretically expand their markets - possibly significantly.  

Here's some quick data for the United States alone:

• Over 12 million Americans have some kind of diagnosed food allergy - that's 1 in 25 people (FAAN)
• Over 3 million (1 in 133) have celiac disease (celiac.org)
• Millions more have diseases that require a restricted diet (some resources say 3 million, others closer to 11 million)
• Peanut allergies have tripled from 1997-2008 (FAAN)
• There are 4 times more people with celiac than there were 50 years ago (March 2011, University of Maryland study)
• 18 million people suffer from gluten-sensitivity (March 2011, University of Maryland study)
• Many people are developing multiple allergies (data not conclusive)

More data on this expanding market is coming out every day.  My hope is that more Tender Foodies with nut, dairy and gluten allergies (and more?) can experience the products of great companies like Pamela's and Barry-Callebaut.  If my greatest wish could become true, all ingredients would be organic and non-GMO.  Eutopia would be if we could find the cause of food allergies and make them disappear.

While there are some real limiations that need to be acknowledged, something close to Eutopia could be only a few decisions away. 

Enough of us just have to ask for it.  Tell me what you think.

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Recommended Reading:  The Wall Street Journal Article on the Gluten Study

How do I get tested for Celiac? 

RECIPE: Fish Tacos from The Green Well (gluten- and dairy-free)

A Brief History of Fish Tacos

Fish tacos are known as a Baja specialty.  So much so in fact, that after many years of living in New York City, one of the foodie capitals of the world, it actually took a trip to San Diego to experience a fish taco for the very first time. 

Wrapping fish in tortillas has been on the indigenous North American menu for probably thousands of years.  Even so, Ensenada, Baja CA, Mexico, claims to be the original home of the fish taco (with the opening on the Ensenada fish market in 1958).  But from what I understand, Ralph Rubio brought it to the U.S. from the coastal stands of San Felipe, Baja, CA, Mexico in the 1980's.  On spring break, he learned how to make them from his favorite taco vendor, Carlos, and tried to convince him to come to California and help him set up a chain of fish taco stands.  Carlos declined. Once successful, Ralph tried, but couldn't find Carlos again.  Though he couldn't share his success with Carlos, the rest, as they say, is taco history.

The Green Well's Recipe - (gluten- and dairy-free)

   Rob Tamburello, the General Manager for the Green Well Gastro Pub graciously provided this gluten- and dairy-free recipe for their "new" fish tacos, just in time for grilling season.  

 Give it a try and bring a little Baja to your neck of the woods.

The Green Well is located on 924 Cherry Street SE in Grand Rapids, Michigan 49506 • 616-808-3566.

Wanna know more about the Green Well how they serve Tender Foodies?  Read my review.

Marinate and Grill the Fish

Marinade for the fish

(The Green Well uses tilapia but they say that cod or halibut will also work fine)

1/2 cup garlic oil
1/2 cup cilantro
1/2 tsp each of cumin, coriander, smoked paprika, granulated garlic, granulated onion

Marinate the tilapia for at least an hour and grill it.  5 oz. of tilapia make 3-4 tacos.  Depending upon how you roll.

Julienne the Veggies for the Slaw

1 head of green cabbage
1 red pepper
1 poblano pepper
1 red onion

Don't know how to Julienne?  Here's how.

Make the Dressing

1 can coconut milk
Juice of 1 lime
1 Teaspoon each of chili powder, cumin, coriander, garlic powder
A splash of rice wine vinegar

Dress the slaw with as much dressing as you prefer. 

Prepare the Aioli

1/4 cup lime juice
2 cups olive oil
3 raw egg yolks **
1 TBS honey
3/4 water

Put all ingredients in blender except oil and turn on high, then slowly add the oil until you get the desired consistency.

**PLEASE NOTE: CONSUMING RAW EGGS is not advisable for everyone, so know your own health and consult with your doctor if you have any doubts.  Only use them if you know what you are doing and buy the freshest eggs if you try this aioli.  If you are not allergic to dairy products, you can use sour cream with the lime juice instead of the aioli.  We'll post any other substitutes as we find them.

Wrap it an All Corn Tortilla

The Green Well uses El Milagros white corn tortillas you can get them at most grocery stores they are made right here in Grand Rapids.

 Thanks a million Green Well and Rob for this great recipe!

Recipe: Blanched Asparagus with Lemon-Dijon Vinaigrette

nocoupons

This is one of my favorite ways to make asparagus -- crsip and dressed like a salad.  By blanching these precious stalks, you will retain more of their abundance of vitamins and minerals -- and asparagus is packed with nutrients (see below).  The saucy lemon vinaigrette is the perfect dressing for this earthy, healthy spring vegetable. 

Ingredients

1 tablespoon Dijon mustard

1 freshly squeezed lemon (zested first)

zest of 1 lemon

1/2 teaspoon sea salt

1/2 cup good olive oil

One full bunch of asparagus

 (Choose firm asparagus with tight, dry heads.  Thickness is a matter of preference. Should be bright green in color.  Use w/in 1-2 days for best flavor, good up to 5 days.  Store in open container with a wet paper towel wrapping the base of the stalks.  Or stand them straight up in a 1/2 inch of water.)

Put it together

Wash the asparagus really well and either cut off the woody bottoms or take a few stalks at a time and break them.  The stalks will break easily at the perfect point.  Toss or compost the woody bottoms and set the tender stalks aside.  Fill a large bowl with ice water (including chunks of ice).  Set it near the stove.  Bring a large pot of water to boil and place the asparagus into the water for 1-3 minutes - depending upon the thickness of the stalks.  Remove the stalks with a slotted spoon and plunge them whole-heartedly into the ice water.  This will preserve the beautiful green color and keep them nice and crisp.  I like asparagus nice and lively so I don't keep it in too long.

Make the Vinaigrette

Put the mustard, salt, lemon and its zest into a bowl and whisk together.  Slowly add in the olive oil as you as you continue to whisk.  It will take about 1/2 cup of olive oil to make the right thickness.  But if you get the thickness you want before you use the entire 1/2 cup, then you don't have to add it all!

Pour over the asparagus and enjoy.

Add More Power to Your Asparagus

Another way to enjoy your blanched asparagus is with grapefruit and avocado.  Check out how I serve it or go right to Ina Garten's recipe for Grapefruit and Avocado Salad.  Ina's dressing is very similar and her salad tastes great with a side of blanched asparagus using her wonderful dressing.  Grapefruit is full of lycopene and Avocado is one of the 3 top vegetables (along with asparagus and water melon) for the triple amino acid, glutathion.

Healthy Goodness

 I've always wondered why asparagus inspires such a distinctive odor as you ... er... release your water in the water closet (OK, it makes your pee stink).  Here is a great article from Organic Authority that explains some of this.  In short, asparagine is an amino acid that helps you cleans your bod of waist and toxins.  It helps clean your kidneys (stones beware) and asparagus is super high in the following vitamins, nutrients and minerals:

Vitamin:  C, K, Folate, Thiamine, B6, & A

Minerals:  manganese, copper, phosphorus, potassium

Amino Acids:  high in glutathione - a small protein composed of three amino acids: cysteine, glutamic acid, and glycine. 

Fiber:  lots of it.

Rutin:  according to the www.washintonasparagus.com, rutin is a bioflavanoid that helps circulation, especially to the lower limbs.

And in case you are wondering, asparagus is thought to be an aphrodisiac - specifically, because of "psycho-physiological" properties (it's shape inspires naughty thoughts).

Read more about asparagus on Organic Authority's web site.