The supply of food in the U.S. is regulated. How does this regulation help assure us of a dependable food supply?

By Jennifer Samios

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In America we have many governmental regulatory agencies that are overlapped on top of each other to assure that the food we have available is dependable and fit for consumption. The top of the regulatory chain is headed by The United States Department of Agriculture.

About USDA:

The United States Department of Agriculture (informally the Agriculture Department or USDA) is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, and food. It aims to meet the needs of farmers and ranchers, promote agricultural trade and production, work to assure food safety, protect natural resources, foster rural communities and end hunger in the United States and abroad. (Wikipedia)

In Pennsylvania we have the Pennsylvania Department of Agriculture. The Pennsylvania Department of Agriculture, in many areas is even more strict and vigilant than the USDA.

            About PDA:

The Pennsylvania Department of Agriculture encourages, protects and promotes agriculture and related industries throughout the commonwealth while providing consumer protection through inspection services that impact the health and financial security of Pennsylvania's citizens. (PDA)

In the U.S. we have an intricate system of logistics that facilitates the delivery of our food supply for the consumer. The delivery of our food supply is regulated by the Department of Transportation.

            About USDOT:

The United States Department of Transportation (USDOT or just DOT) is a federal Cabinet United States government concerned with transportation. It was established by an act of Congress on October 15, 1966 and began operation on April 1, 1967. It is administered by the United States Secretary of Transportation. (Wikipedia)

Its mission is to "Serve the United States by ensuring a fast, safe, efficient, accessible and convenient transportation system that meets our vital national interests and enhances the quality of life of the American people, today and into the future." (Dot)

In our capitalistic society many large food manufacturers provide us with the brands and diversity that we all recognize and depend on. These manufacturers operate under the scrutiny of varied dynamics. These dynamics include:

a. Competition from other manufacturers.

b. The scrutiny, publicity, and watchfulness of the American media.

c. The criticism and watchfulness of the American medical industry.

d. The labeling guidelines and criteria of the Consumer Products Safety Commission.

e. Etc.

The productivity of our agricultural industry is due largely to the employment of modern scientific farming principles. These principles are enabled largely by the use of crop rotations, the use of fertilizers, and the use of insecticides. The United States Environmental Protection Agency (EPA) regulates the production, use, and registrations of all pesticides. On top of the U.S. E.P.A., each state has their own “environmental protection agency” that oversees and regulates the production, sale, use, and applications of pesticides within the individual states.

Across the United States there are many private corporations that are contracted by our food producers, food distributors, food retailers, restaurants, retail chains, etc. These private corporations are hired to evaluate and guide our food industry to make recommendations and evaluations so that our food industry components can meet the guidelines and recommendations of our regulatory agencies.

Since much of our domestic food supply is now sourced abroad, the reach of our regulatory agencies is now global in scope. As the rest of the world looks to the United States as a significant partner for the export of their food production, they also must meet the regulatory criteria of our food regulations.

One of the functions of the United States Department of Health is to keep track of disease and illness in the Untied States. When illness results from the consumption of food, the United States Department of Health and the American media which monitors the United States Department of Health acts swiftly and surely to discover and solve any problems.

There is a current movement to focus the modern consumption of our food supply on organically grown, pesticide free, chemical fertilizer free and “naturally” produced food stuffs. There is also a limited focus on the limitation of genetically altered food production from direct human consumption. This is a largely debatable practice, but it has gained some traction. These trends or movements are not necessarily directed by our regulatory agencies, but they non the less have a regulatory and qualifying effect on our food supply.

The citizens of the Untied States have more food diversity, more food supplies, and more dependable quality than any country on the planet. The oversights of our regulation, the competition within the food industry, the discerning nature of the food consumer, and the oversight of our “free press” all assure us of a dependable food supply. 

Works Cited

"About U.S. Department of Transportation." Home | U.S. Department of Transportation. U.S. Department of Transportation, 15 Feb. 2011. Web. 23 Feb. 2011. <http://www.dot.gov/about.html>.

"Pennsylvania Department of Agriculture." Commonwealth of Pennsylvania, 31 Jan. 2011. Web. 23 Feb. 2011. <http://www.agriculture.state.pa.us/portal/server.pt/gateway/PTARGS_0_2_24476_10297_0_43/AgWebsite/Page.aspx?name=About-PDA&navid=30&parentnavid=0&pageid=9&>.

"United States Department of Agriculture." Wikipedia, the Free Encyclopedia. 22 Feb. 2011. Web. 23 Feb. 2011. <http://en.wikipedia.org/wiki/USDA>.

Tools of the Trade: Some Commonly Needed Kitchen Tools

By: Richard Jordan

Although the information given here is not too cumbersome for those who have cooked, there are many who have not set foot in the kitchen due to the vast majority of places to eat in the United States. For the beginning chef aspiring to make great culinary dishes that are served in local restaurants, you will need to start somewhere. If not first with what to eat, perhaps starting off with what to use to make well cooked food is a good idea? For this I am going to give you a rundown of some commonly used kitchen tools detailing which of these you may need in the kitchen while the others may be better off sitting at the store for a while longer.

What to purchase?

There are many tools to use to get the job done, but do you really need to purchase them all? Of course not, some of the most basic tools will get the job done just the same and not too much longer than some of the high grade appliances you can buy. However, depending on what you intend to make and the quantity you plan to make, it may be wise to purchase some useful electric appliances such as the handy little hand mixer. This tool is a must for baking recipes that you make from scratch and can be used in other areas of the kitchen as well to thoroughly blend foods together. For most of the beginning chefs, going out of your way to spend your money on appliances like this is unneeded. For that purpose, most of the tools listed here will be more of a traditional type.

Traditional Tools Used

What tools would you need other than electric appliances and larger appliances such as the stove and refrigerator? Well, many people on their first outing through their kitchen may forget some of the most basic tools they may need when preparing food for themselves and others. That's where this guide comes into play and points out some of the most inexpensive, overlooked, and used tools in the kitchen. While there are many tools for different areas of cooking, some tools are widely used and should try to be included in every kitchen for that occasion when you make something.

Here's a small list of essentials for you to keep in mind:

Cutting Board - Unless you wish to cut on the table or countertop, you're going to need something durable to cut your food on. It would be wise to have more than one cutting board as well for meats and vegetables (Diets In Review.) There is a debate over cutting boards that should be used in the kitchen. The two types are plastic and wooden (WiseGeek.) I personally use a bamboo board, but the choice is up to you (so long as they are kept clean, neither makes a huge difference.)

Knives - If there is one thing you definitely need in the kitchen, it would be a knife. It is a good idea to stock up on more than one knife as well. Some steak knives, a paring knife, and a chef's knife or a butcher knife would be good to have in the kitchen (WiseGeek.) Having sharp knives is also a good idea. Invest in a sharpener if you cut often.

Measuring Cups/Spoons - Although you could do everything without measuring, why do it when you can be exact? To get the best consistency every time you cook make sure to use something to measure your food. Having both dry and wet measuring cups is invaluable for multiple purposes. Make sure you at least have a 1-cup and 2-cup liquid cups (WiseGeek.) You can find some nice dry measuring sets at even the dollar stores in the area and work just as great as some expensive ones(Diets In Review.)

Spatulas/Scrapers - These can be great to have in your kitchen. The scraper is useful for a few things and the spatulas are good for flipping food items on the stove.

Wooden Spoons - Most of your serving spoons can be used the same way especially if you use silicon ones, but I personally like the use of wooden spoons. They can be used for practically any cooking endeavor and can be used to stir anything.

Can Opener - You never know what you may need to open when you purchase goods at a grocery store. Having a can opener can save you a lot of hassle of getting those cans and bottles open.

Serving Spoons - Having a set of serving spoons is a good idea. They make silicon spoons now that are great for cooking. A beginner would much appreciate those types of spoons. Make sure you also equip yourself with a slotted spoon as well for certain dishes.

Timer - While not 100% needed for your kitchen, a timer can be very useful for someone just starting out. I personally just use a clock as my timer.

Eating Utensils - Many of the base kitchen items you have already can be doubled up and used for other purposes. Your eating utensils are just one of those items you can use to help preparing foods. The good old spoon and fork can do a lot more than just shoveling food into your mouth.

Ladle - Not the most essential but if you plan to make soup you will be grateful you placed one in the kitchen.

Who can cook without a pot or pan?

While there are many different methods for cooking, most likely you are going to cook something on the stove or in the oven, and do you know what that requires with the stove? You guessed it: pots, skillets, baking sheets, and some other inexpensive items. For starters, I would recommend going to your local store (ex.Walmart) and purchasing a fairly cheap set of pots, pans, maybe a baking sheet or two, and perhaps a casserole pan or a lasagna pan. There is no reason to go out and purchase a high quality pan if you just might end up ruining it, so, go cheap for starters. Other additional items you may find useful for the stove are: aluminum foil, pot covers, oven mitts, and a strainer(colander) for food such as pasta.

Some of the pots, pans, and bake ware you probably should have are listed here:

Stock Pot (Ranging in size from 6 to 12 qt. Shown Above)
Small and Medium Saucepan (Shown Above)
Two Skillets(Pans Shown in bottom left)
Cookie Sheet or Sheet Pan (Shown Below) - I use a 15x10 Sheet Pan
Square Casserole Pan (8x8 or 9x9)
Lasagna Pan (9x13 baking dish)



Other Tools In the Kitchen

My list is not all inclusive nor did I design it to be the best guideline ever. It is just meant to be a rough guideline for the beginning cook who needs a push in the direction of better cooking. While the tools that have been listed are often used, they are open for discussion as to being the most essential tools that one could buy. For that reason, this small list is provided to help those who wish to look for other useful kitchen items or maybe to give them an idea as to what they might want to buy in the near future:


Meat Thermometer, Scale, Grater, Salad Spinner, Loaf Pan,
Vegetable Peeler, Glass Baking Dish, Swiss Peeler, Whisk, Colanders of Other Sizes and Screens, Wok, Stand Mixer, Food Processor, Tupperware/Containers, Steel Bowls for Mixing, Rice Cooker, Steamer, Heavy Whisk, Tongs, Mallet,
Parchment, Cheese Shredder, Round Cake Pans, Cupcake Pan, Round Cookie Sheet


About the Author

Richard Jordan is a college student attending Westmoreland County Community College. This article was provided as a requirement for the Advanced Composition course.

"An avid cook, I decided to join this blog out of curiosity. I love food and thought that expressing that love in my writing is something I can do in this class."

Currently seeking a degree in Computer Programming, expecting to graduate with it in the end of the summer 2011 semester.

Bibliography

Alexander, Devin. "Essential Kitchen Tools For Healthy Cooking." Diets In Review.com. 10 Feb 2010. 25 Feb 2011 http://www.dietsinreview.com/diet_column/02/essential-kitchen-tools-for-healthy-cooking/.

Anonymous. "Kitchen Basics ." Cheap Cooking .com.
6 Feb 2011 http://www.cheapcooking.com/kitchen-basics.htm.

Kaminsky, A. "What Basic Kitchen Tools Should I Have?" WiseGeek. Ed. Niki Foster. 30 Jan 2011. 25 Feb 2011 http://www.wisegeek.com/what-basic-kitchen-tools-should-i-have.htm.

Parker-Pope, Tara. "12 Essential Tools For Small Kitchens." The New York Times. 13 May 2009. 25 Feb 2011 http://well.blogs.nytimes.com/2009/05/13/12-essential-tools-for-small-kitchens/.

Pellegrinelli, Carroll. "Top 10 Favorite Tools." About.com. 25 Feb 2011 http://baking.about.com/cs/toppicks/tp/favoritetools.htm.




Images courtesy of:

Microsoft Clip Art

http://www.istockphoto.com/stock-illustration-6766397-kitchen-tools.php

http://www.istockphoto.com/stock-illustration-6766397-kitchen-tools.php

http://kitchencookwar-e.com/cooking-pans

Dining Experiences from a cruise ship

Dining experiences from a cruise ship

Alexis is a college student from IUP and a close friend of mine. She agreed to give us some personal insights on life aboard a cruise ship. The following is her personal interview:

Ruth: Were you served any dishes on this cruise that you never had before?

Alexis: It was the Formal Dinner and Reception in the Queen’s Lounge Promenade Deck 8 with free flowing champagne. I think caviar was one of the appetizer courses. It was the first time I had it. I don’t know if I ever care to have that again. Also new to me was the choice of lobster tails or sea scallops. I enjoyed the lobster tail with butter and the sea scallops were so so. The lights were turned off as the waiters in white dinner jackets served the flambé baked Alaska. That is what I remember most. Our seating was the late one 8pm. The formal dining room is decorated with fine art and antiques, table linens, china and crystal.

Ruth: Did you have any special late night menu?

Alexis: The late night Chocolate Dessert Extravaganza night with ice carvings. It was almost too spectaular to slice into.  Cakes, fudge, truffles, Hot Chocolate Soufflé, Chocolate Mousse Cups, I had a small sample of each and I loved all of it.

Ruth: Doesn’t this Dutch ship have tea time just like the English?

Alexis: They have tea every afternoon but there is the Royal Dutch Tea one afternoon in the Amsterdam Dining Room 3:15pm -4pm. Here they have a wide variety of scones and traditional delicacies. It is reminiscent of those days when tea time was considered a social event. Tea from all over the world and little delicate tea cakes, scones with cream  were served in dainty gold trimmed, flowered cups and dishes. All the tables had an arrangement of fresh white roses in the center. I had to try everything and it was wonderful but thought maybe I should just skip dinner after that.

Ruth: Didn’t you say you sometimes had lunch or dinner by the pool?

Alexis: Yes, It was the Great Westerdam BBQ one night Verandah Poolside on the Sun Deck 11-delicious steaks, ribs, and chicken, together with salads and baked potatoes. Festive mood music was played by the great sounds of the Caribbean Magic. I am not the biggest fan of grilled steak but if it is well done I will try it. My husband loves steak- medium rare- so he was really happy with that and the barbecued chicken. It did have some of the best barbecue sauce I ever tasted.

Didn’t you tell me something about a tropical storm?

We spent one whole day at sea sailing around Cuba (no television reception) before we got to Half Moon Cay our last stop. We went sea kayaking around the island with a local guide. We were about to head back to the ship and the ships horn started sounding. Weather in this region can change quite rapidly and the cruise ship developed this system to alert the guests. If you hear the Westerdam sound its horn for one long continuous blast please proceed to the tender pier as soon as possible. We barely made it back to our cabin before the rain started to come down in buckets. I tried the shower and brown water poured out. Waves were flying over the porthole.

How was dinner on board the ship that night?

 The Captains Farewell Dinner still was going on in the dining room as the waves flew up over the huge plate glass, waterproof, floor to ceiling windows that look out over the vast ocean.

Do you remember what you had for dinner that night?

Alexis: Here is a sample menu

Alexis :This is a sample menu.

 Manhattan

DINING ROOM

Appetizers

Caribbean Fruit Medley

A composition of sweet melon, papaya and pineapple accented with rum and a

minted lemon yogurt

Steamed Mussels with Curry, Saffron and Lemon Grass

Quick simmered with shallots and garlic. Enriched with white wine and cream and

served with fresh French bread

Grilled Vegetable Tower

Slices of grilled red beet, zucchini, yellow squash, eggplant and roasted tomato

stacked with a black olive and goat cheese tapenade and served with basil coulis

Crab Tower with Avocado Salsa

The sweet meat of Alaskan crab with diced ripe avocado and fresh tomato, gently

combined with olive oil, lime and cilantro

Soups and Salad

Chilled Peach and Ginger Soup

Refreshing blend of peach and ginger with low-fat buttermilk

and apple juice

Island Pepper Pot

Savory beef broth with hearty root vegetables, dumplings and

chunks of beef, flavored with ginger and garlic

Broadway Basil Tomato Soup

Mellow puree of vine ripened plum tomato and basil with a chili flake

kick, topped with a crème fraîche crostini

Baby Spinach with White Mushrooms

With oven-roasted tomato, crisp red onion, crunchy bacon bits,

chopped egg and zesty blue cheese crumbles

Entrées

Fettuccine with Plum Tomato and Basil

Al dente pasta with chopped plum tomato, roasted garlic, shallots

and fresh basil

Ginger Grilled Half Chicken with Mango Lime Relish

Served with roasted sweet potato and pesto-sautéed zucchini with

red bell pepper

American Prime Rib of Beef au Jus

Slow-roasted to exquisite tenderness and carved to your order. Served with crisp

green beans, toasted almonds and sugar glazed carrots and a baked potato

Grilled Pork Chop with Pineapple Rum Glaze

Presented with roasted fennel, baby carrots and garlic buttermilk

mashed potatoes

Classic “Brown Derby” Cobb Salad

Chicken breast, avocado, blue cheese, bacon, tomato, egg and lettuce tossed in

our signature vinaigrette

Eggplant Cannelloni Parmigiano

Marinara-roasted eggplant rolls filled with creamy pesto cream cheese, nestled

on a savory mushroom risotto

Master Chef Rudi Sodamin’s Recommendations

Crab Tower with Avocado Salsa

The sweet meat of Alaskan crab with diced ripe avocado and fresh tomato,

gently combined with olive oil, lime and cilantro

Broadway Basil Tomato Soup

Mellow puree of vine ripened plum tomato and basil with a chili flake kick,

topped with a crème fraîche crostini

Mahi Mahi with Roasted Corn Salsa and Plantains

Served grilled alongside orange-infused black bean rice with fresh corn coulis

and cilantro, cherry tomatoes and green beans with toasted almonds

Delicious dessert offerings change daily

© 2001 - 2010 Holland America Line Inc. All Rights Reserved.

I showed her the menu for the middle class dining from theTtitanic: Second Class Dinner MenuR.M.S. "TITANIC" April 14, 1912

FIRST COURSE - SOUP
Consommé with Tapioca

SECOND COURSE - MAIN DISHES
Baked Haddock with Sharp Sauce
Curried Chicken with Rice
Lamb with Mint Sauce
Roast Turkey with Savory Cranberry Sauce
Turnip Sauce
Green Peas
Boiled Rice
Boiled and Roast Potatoes

THIRD COURSE - DESSERTS
Plum Pudding with Sweet Sauce
Wine Jelly
Coconut Sandwich
American Ice Cream
Assorted Nuts
Fresh Fruit
Cheese
Biscuits

AFTER DINNER
Coffee

Alexis:  Everyone was worried some about the storm. I think it is interesting how the menu is similar and it reminded me of the scene from the movie where everything went on as it was planned aboard ship, only we could see the ocean coming up over the top of the ship and this is a tall ship.

 It was all over in the morning and the ship, crew and passengers were back in Florida by afternoon.  I wanted to add we were given a tour of the galley while we were on board. It was not as big as I thought it would be. I was told that one hundred people work under the head chef. My husband loved the midnight buffet ,but he eats all the time. I was too full from dinner to even look at more food. We both loved all the food and the hardest part now is cooking for ourselves, because we got so spoiled with all the attention to even the smallest details.

This portion of the Titanic menu is taken from www.webtitanic.weltitanic.net/framem/menue html dogpile.com Echoes of the Titanic Disaster Web Titanic Details/Iceberg an Irish Tribute( retrieved Feb 13, 2011) All of the menus first class (much longer),second, and third are there for that day April 14,1912. Other works cited www.hollandamerica.com

By Ruth Hall

Americas First Restaurant

By Frank Ruffo

            When I first decided to get involved in this food blog, my intention was to devote my blog to the review of restaurants. I’ll still do a couple of reviews, but I decided that it would be interesting to look into the history of the “Restaurant”, including, what was the name of the first restaurant, where it was located, and when it came into existence.

            Before I tell you what is considered to be the first restaurant in the United States, I have to point out that taverns, cafes and inns were not considered restaurants according to Joe O’Connell, food writer for Steak Perfection.com. They may have served food, but they only served a set meal at a set time and price. There were not any options, everyone paid the same price and ate the same meal that was being served on that particular day. These were termed “table d’ hote” (hosts table) or “prix fixe” (fixed price) or in a more common term, “set meal”.

            The first place in America that allowed you to order off of a menu a’ la carte, and therefore the first true restaurant in America according to Steak Perfection.com and Wikipedia, was Delmonico’s in New York City in 1830. Two Swiss born brothers, John and Peter Delmonico, opened a small café and pastry shop in 1837 at 23 William Street. In 1830 at 25 William Street, they opened their new business, a restaurant modeled after the restaurants of Paris. Those restaurants in Paris offered their patrons a bill of fare (menu) from which they could choose different dishes or a combination of dishes that were all priced separately.

                                    Picture of Delmonico’s on 44th Street circa 1898.

            Delmonico’s became one of the nation’s top dining establishments and the birth place of the “Delmonico” steak, which was the restaurants house cut. After reading this, since I’m a steak and potatoes man, I looked into the “Delmonico” steak. There is a twelve page story titled “Delmonico steaks: a mystery solved” on the web site, if you want to read the whole thing. (http://www.steakperfection.com/delmonico/Steak.html) After reading all about different cuts of beef and where on the cow they come from, and the different terminology used today, the conclusion is that the original “Delmonico steak” served at the original Delmonico’s restaurant was a 2’’ thick, one and a quarter pound boneless top loin steak. I can taste it now, highly seasoned, basted in butter and grilled to perfection, my kind of meal.

                                               

            Getting back to the restaurant, the Delmonico family ran their business operations through 1919. The businesses of the family had weathered wars, great fires of New York which had destroyed entire buildings housing their businesses, and the deaths of the two brothers that started the business. Despite the reputation of Delmonico’s, it could not withstand the battle between two of the sibling owners. Bankruptcy was filed for in 1919 and the last restaurant sold. The new owner’s reign lasted until 1923 and was the last Delmonico’s restaurant with ties to the original. The complete history of Delmonico’s can be found at http://www.steakperfection.com/delmonico/History.html.

Works Cited

O’Donnell, Joe. “History of Delmonico’s Restaurant and business operations in New York.” Steak Perfection 2001. Web. 8 February 2011

O’Donnell, Joe. “Delmonico Steak: a mystery solved”. Steak Perfection 2001. Web. 8 February 2011

Delmonico’s. Wikipedia, the free encyclopedia. Wikipedia 2010. Web. 8 February 2011

Chocolate and Valentine's

Chocolate and Valentine’s Day

By Ruth Hall

I got this idea for a chocolate recipe when I bought this fondue pot on clearance. I read some of the suggested receipts for a chocolate dip to be used with small pieces of fruit and I tried it. It was a problem keeping the chocolate or the cheese fondue from burning and sticking to the pot. It gave me the idea to use some chocolate bars or the milk chocolate rabbit I put in the freezer from Easter.  I just added olive oil or any type of cooking oil just enough to make it a smooth consistency. Put it in the microwave for 30 seconds or less. Be sure to watch it so it doesn’t burn. Cut up some of my favorite fruit-strawberries, apples, oranges, etc. The fondue pot came with skewers for this purpose of dipping the fruit in the mixture, but they aren’t really necessary. Now you have your own hand-dipped chocolate fruit for a dessert or snack. If you don’t care to make your own, most super markets have the chocolate dip ready -made in a jar.

According to Martha Stewart,Healthy Living-Red wine and dark chocolate are heart-healthy . Rich in antioxidants and polyphenols,wine and chocolate (in moderation) may rein in blood pressure and lower heart disease.  1 piece (3/4 ounce) dark chocolate and 1 glass (3 ounces) red wine. Serves 1

Per Serving

192 Calories, 4 G Saturated Fat

O G Unsaturated Fat, 3 M G Cholesterol,

15 G Carborhydrate, 3 M G Sodium,

1 G Protein, 2 G Fiber

                                                                                                                                                                                                                                 

History of Chocolate

Since Valentine’s Day is just around the corner, I thought I should look into some facts on one of the favorite gifts for Valentine’s Day-chocolate. There are few foods people feel as passionate about. Chocolate unlike many other things is an “American Invention”. The spread of cacao trees started during the age of Colonialism, as did the spread of cacao beans and chocolate itself. Christopher Columbus was the first European to come in contact with cacao. On August 15, 1502, on his fourth and last voyage to the Americas, Columbus and his crew encountered a large dugout canoe near an island off the coast of what is now Honduras. The canoe was the largest native vessel the Spaniards had seen. It was “as long as a galley” and was filled with local goods for trade-including cacao beans. Columbus had his crew seize the vessel and its goods, and retained its skipper as his guide.

Later, Columbus’ son Ferdinand wrote about the encounter.  He was struck by how much value the Native Americans placed on cacao beans,saying:

“They seemed to hold these almonds [referring to the cacaos beans} at a great price: for when they were brought on board ship together with their goods, I observed that when any of these almonds fell, they all stopped to pick it up, as if an eye had fallen.

What Ferdinand and the other members of Columbus’ crew didn’t know at the time was that cocoa beans were the local currency. In fact, in some parts of Central America cacaos beans were used as currency as recently as the last century.

While it is likely that Columbus brought the cacao beans he seized back to Europe; their potential value was initially overlooked by the Spanish King and his court. Twenty years later, however, Spanish Conquistador Hernando Cortez is said to have brought back three chests full of cacao beans. This time the beans were recognized as one treasure among the many stolen from the conquered Aztecs.

Health Benefits of Chocolate

Chocolate is a psychoactive food. It is made from the seeds of the tropical cacao tree,Theobroma Cacao. The cacao tree was named by the 17^th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally “food of the gods”. Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure.

Cacao beans were used by the Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitally. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezcima allegedly drank 50 goblets a day.  Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans brought the services of courtesan.

The celebrated Italian libertine, Giacomo Casanova (1725-1798), took chocolate before bedding his conquests on account of chocolates’ reputation as a subtle aphrodisiac. More recently, a study of 8000 male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still speculative.

Origins of Valentine’s Day

The history of Valentine’s Day-and its patron saint-is shrouded in mystery. But we do know that February has long been a month of romance. St. Valentine’s Day, as we know it today, contains vestiges of Christian and ancient Roman tradition. So, who was Saint Valentine and how did he become associated with this ancient rite? Today, the Catholic Church recognizes at least three different saints named Valentine or Valentinus,all of whom were martyred. One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Chaudeus II decided that single men made better soldiers than those with wives and families,he outlawed marriage for young men-his crop of potential soldiers. Valentine, realizing the injustice of the decree, defied Claudeus and continued to perform marriages for young lovers in secret. When Valentine’s actions were discovered,Claudeus ordered that he be put to death.

While some believe that Valentine’s Day is celebrated in the middle of February to commemorate the anniversary of Valentine’s death or burial-which probably occurred around 270 A.D. – others claim that the Christian Church may have decided to celebrate Valentine’s  feast day in the middle of February in an effort to “Christianize’’ celebrations of the pagan Lupercalia festival. In ancient Rome, February was the official beginning of spring and was considered a time for purification. Houses were ritually cleansed by sweeping them out and then sprinkling salt and a type of wheat called spelt throughout their interiors. Lupercalia, which began at the ides of February,February 15,was a fertility festival dedicated to Faunus, the god of agriculture,as well as to the Roman founders, Romulus and Remus.

According to bing.com and web crawler.com Valentine’s Day began in Ancient Rome. February 14^th was a holiday to honor Juno,Queen of the Roman God and Goddesses. The Feast of Lupercalia started the next day. During these times boys and girls were segregated. However, the young people had a custom that began on the eve of the Festival of Lupercalia. The girl’s names were written on pieces of paper and inserted into jars. Each boy then drew a girl’s name from the jar and they were partners throughout the Festival. After being paired, the children would often continue to see each other throughout the year and on occasion even fell in love and got married.

Valentine’s Day greetings became popular during the middle ages. During that time period, lovers sang or spoke their sentiments. Paper and written Valentine’s became popular at the end of the 15^th Century. The oldest Valentine that exists today was made during this era and is on display in the British Museum.

Works Cited

The Smartest Snacks Healthy Living February 2011 p 151 marthastewart.com/apps

Spadaccini J.The Sweet Lure of Chocolate,Exploratorium Magazine online,Volume 23,Number 3,retrieved January 26,2011 www.exploritorium.edu/exploringexploring-chocolate/

Chocolate-Directory of Chocolaters-Psychoactive Food retrieved January 26,2011 www.chocolate.org/

Valentine’s Day –History.com Articles Video Pictures and Facts dogpile.com retrieved February 3,2011 ,www.history.com/topics/valentines-day

Valentine’s Day Origin bing.com and web crawler.com retrieved February 3,2011 www.essortment.com/all/valentines day-rmhv.hlm

Ruth Hall