The Dish

THE DISH

August 31, 2005|By Nichole Wright | By Nichole Wright,SUN STAFF

ORGA N I C O P T I O N S

All organic food is not created equal. A new book, A Field Guide to Buying Organic by Luddene Perry and Dan Schultz (Bantam, 2005, $14), which is due out next week, answers questions about when you should buy organic and when you should skip it.

Among the tips the authors give:

Look for the U.S. Department of Agriculture organic seal on all fruit and vegetables.

Avoid organic cold cereal products made with evaporated cane juice.

Seek out organic oils that are high in omega-3 fatty acids and packed in opaque bottles; avoid solventextracted oils.

Look for milk from grass-fed, pastured cows or use organic soy milk.

Buy fish from the bottom of the food chain, such as sardines, because they have little contamination.

Avoid soft drinks of all kinds and fruit juices containing fruit concentrates or evaporated cane juice as a sweetening agent.

Become an avid label reader; stay away from products with long ingredient lists.

For more information, visit www.randomhouse.com.

The road to olives

The California Olive Industry is offering a set of 16 postcards that take you on a culinary road trip with olives as prominent landmarks.

Each card comes with a scenic view on the front and a recipe on the back. To get your own set of free recipe postcards or to check out some olive recipes, visit www.calolive.org/freecards.

Do-it-yourself yogurt

The French have made their own yogurt for years. Now Americans can, too, with the Euro Cuisine Yogurt Maker.

Just bring any type of milk to a boil, cool, strain and stir in the yogurt starter. Pour the mixture into the yogurt maker, turn on the machine and you'll have up to 42 ounces of yogurt in eight to 12 hours.

The machine is available for $29.99 at Sur La Table and Le Gourmet Chef stores and online at Williams- Sonoma.com, Surlatable.com, LNT.com and Sears.com.

Taking care of cupcakes

Now you can pack a cupcake in the morning and be assured it still will look like a cupcake when you're ready for lunch.

The Cup-a-Cake is a plastic container designed to hold the shape of cupcakes and muffins. Its large clasps make it easy for even little fingers to open. Cup-a-Cake containers are available in blue, green, pink, white and yellow at www.cupacake.com for $2.99 per single container or $9.99 for a package of four.

EVENTS

The Yum Yum Sisters, Ilene Spector and Sandra Spanos, will offer harvest recipes for dishes such as apple-butter barbecue sauce, gazpacho soup, chocolate zucchini cake and corn salad at 1 p.m. tomorrow at the Lexington Market East Arcade Stage, 400 W. Lexington St.

Volunteers are needed for the Maryland Wine Festival, which will be held from 10 a.m. to 6 p.m. Sept. 17 and noon to 6 p.m. Sept. 18 at the Carroll County Farm Museum, 500 S. Center St., Westminster. Volunteers will receive free admission to the event. Call 410-386-3882 or 410-386-3884.

The Dish welcomes food news and notes.

Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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