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BTF – Episode 4 HFCS, Farmers Market Visit, and Pesticides


This week I’ll be talking about how to easily make the switch to more natural organic foods without the stress, a Visit to the New Braunfels Texas Farmers market, and some surprising information about pesticides and HFCS.

Making the move to fresh food and sometimes be stressful, especially when not all the family members understand the full importance.

Solution is Baby steps.

Remove as much HFCS (- High Fructose Corn Syrup) as possible   Sodas are the leading source of this sugar substitute
Try to eat only what’s in season  ( easy at the Farmers market )
Try cooking fresh one day a week….   slowly increase frequency
Make the Farmers Market a Weekly Stop, much like it used to be

Sample mac and Cheese replacement –  Homemade recipe.  No Blue Box needed.

A Visit at the New Braunfels Farmers Market

Montesuno Farms
David Burke                Produce
Wimberly Texas

EIEIO Organic Farm
Kathleen Mooney
1000 Green Acres            Produce
Wimberly, TX

Grassland Oasis
Fred Lyssy Jr
685 CR 207

Floresville, TX  78114            Grass fed Beef

Microbial Earth.com            Bokashi Composting
Microbial Earth Products        Compost accessories and Information

GMO or GEO ?
What are they?  What’s the difference?   Genetically modified  or Genetically Engineered

HFCS – Evidence? http://www.grist.org/article/food-2010-10-26-hfcs-contains-more-fructose-than-claimed

HFCS is disguised in many products, but contrary to the commercials you may have seen, it is NOT the same as Sugar.  In fact, it can cause several health issues.   We will discuss the article above, it’s findings, and what it means to you.

Pesticides – A Reason for Organic www.panna.org

Still don’t believe pesticides matter to you?

“93% of Americans tested by the CDC had metabolites of chlorpyrifos — a nuerotoxic insectide — in their urine. Banned from home use because of its risks to children, chlorpyrifos is part of a family of pesticides (organophosphates) linked to ADHD.”

99% of American tested positive for DDT degradants, even though DDT hasn’t been used in the U.S. since 1972. Women who were exposed to DDT as girls are 5 times more likely to develop breast cancer. www.panna.org

Many pesticides are Systemic.  Systemic Pesticides work on the internal side of the plants leaving residues in the plant. Washing – not much use

Myths about Pesticides


{ 6 comments… add one }

  • Kathy O'Keefe November 21, 2011, 10:01 am

    I like what you said regarding cooking fresh food, me or my hubby who ever gets home first have to cook because to get take away it very expensive for example small container of Chinese or pasta approximately aud$10 to $15 so to feed the three of us would costs about $40 so we don’t take away often or we have them when we runing late on appointments and we called them treats. Even McDonald will cost us $20 per family meal. It will cost me aprox $10 to $20 to cook for my family per meal. I love cooking it’s a time where I can be by creative, my daughter she is 11 year old one night a week she would plan and cook a meal for us, even thou she would winged.
    Thank you for Mac and cheese recipe

    • Steve November 22, 2011, 5:04 pm

      You’re welcome Kathy – I’m glad you enjoyed it. And not only the high food costs, but there is so much hidden costs in transporting food around the world. Why not so as you are, and Australians should support Australian Farmers and Growers. If each of us in our own respective countries supported our local farmers and stopped demanding out of season food – things might improve for all of us.

      Thanks for listening

  • Mil August 2, 2011, 1:34 pm

    Hi Steve,
    Is this the recipe that you made when you beat out your blue box friend? Ah, I was going to ask for the recipe too. Very interesting the inclusion of ground mustard. I will have to try that some time! At the first restaurant I worked at, we made this mac and cheese with morbier cheese and we had to cook the noodles in milk.

    Bacon would be most welcome!

    Mmmm bacon,

    • Steve August 4, 2011, 7:18 am

      Yup – it’s pretty basic but does the trick. Thanks for being such a great guest on the Podcast.

  • Arnica November 10, 2010, 6:25 pm

    Mac and cheese recipe!!!!! Please!!!! Can’t wait to try it. Husband’s food allergies make the blue box impossible. The home made version would be welcomed!

    • Steve November 10, 2010, 11:26 pm

      You’re right! I totally forgot to put it up after I said I would. I will be making a blog post with my recipe, but since you were nice enough to take the time to comment, please accept this recipe.

      It’s nothing special, I cook pretty much by sight and taste, something they pounded in at culinary school. So I wrote this one out as it is pretty much the basis of what I make.

      I usually go for the variations I describe and bake it.

      Thanks for taking the time to comment.

      Macaroni & Cheese ( about 4 servings)

      2 cups uncooked elbow macaroni (about 7 oz)
      1/4 cup Butter ( 1 stick)
      1/4 cup all purpose flour
      1/2 teaspoon salt
      1/4 teaspoon peper
      1/4 teaspoon ground mustard
      1/4 teaspoon worshestire sauce
      2 cups milk
      2 cups shredded sharp cheddar cheeze ( 8 oz)

      Pre-heat oven to 350
      Cook and drain macaroni as directed on package. If you will baking it as below,
      it should be a little uncoooked when you take it off the burner as it will cook more in the oven.

      While macaroni is cooking, Melt a stick of butter over a very low heat in a
      3 qt or larger saucepan. I use a dutch oven.

      make the roux: Stir in the flour, salt, pepper, mustard, and worcestire sauce. Cook over low heat,
      stirring constantly until the mixture is smooth and bubbly; you should be able to smell the
      nutty aroma of the roux.remove from the heat.

      Stir in the milk a little at a time. Keep stirring. When all is absorbed, add some more milk.
      After you have added all the milk, Heat just to boiling, stirring constantly.
      Boil and stir 1 minute more and remove from heat. ( You have just made a Bechamel Sauce!)

      Stir cheese into the sauce until melted. ( You have now completed a Mornay Sauce ( Cheese sauce)

      Now stir in the cooked, drained macaroni into the cheese sauce and stir well.

      Serve, or if baking, puor into an ungreased 2 quart casserole dish

      Bake uncovered 20 to 25 minutes or until cheese is bubbly.

      Try different cheeses – mix 1/2 gouda with 1/2 cheddar, or similar ( Queso blanco)
      Add Cayenne pepper and/or paprika to the sauce for a kick

      Add crumbled bacon for a special treat and surprise someone.

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