One more reason to eat local and fresh from your farmer’s market or a CSA….turns out most canned food, even organic canned food, has substantial amounts of BPA, which has been linked to reproductive abnormalities, heightened risk of breast and prostate cancers, diabetes, and heart disease – ugh! BPA surfaced for anyone with young children a few years ago, when it turned out sippy cups & bottles (and even the hard clear hiking Nalgene bottles) often contained BPA. This new report on canned food + BPA came out recently through Consumer Reports and there’s really no excuse for companies to still be using this harmful material (other than the bottom line, I suppose).
We just joined our local organic farm’s winter CSA last week, so we’ll be getting local veggies through the end of December – meaning our stock of canned food has gone pretty much untouched of late. One of the many wonderful things about eating local is you know where the food has been (a farm, a truck, then you). Plus this winter CSA has already made me appreciate vegetables that I used to shun. Who knew there were so many ways to cook cabbage! And butternut squash! And potatoes! And more cabbage! And look, there’s more cabbage! Though we have two young kids at home, we’ve managed to make cooking local a priority this year by cooking massive amounts of CSA & farmer market veggies on the weekend, and soaking and boiling a pound of beans too, maybe broiling a pound or two of tofu, and making a few easy grains (barley, quiona, brown rice, and millet have been favorites). Maybe add one easy veggie soup too. Then the meals during the week are mixes and matches – a grain, some veggies and either beans or tofu for lunch and then a different variation of the same for dinner.
My love affairs with cook book authors goes in waves, but right now the guy who holds the key to my cooking heart is Mark Bittman (How to Cook Everything Vegetarian and Food Matters are his two books on my shelves and his blog, Bitten, turned me onto the BPA article. He also writes the Minimalist for the NY Times). His recipes are simple, easy, and full of variations – I love how he says “use more or less” or substitute away depending on what’s in the fridge. Perfect for those who have a negative amount of time to cook.