Health Hazard at the Okhla Mandi

How many of us actually think about where our food comes from or under which conditions it is handled? The Times of India begged this very question in an article a few days ago about the Okhla Mandi.

http://articles.timesofindia.indiatimes.com/2012-04-12/delhi/31330500_1_mandi-vegetables-fruits

The Okhla Mandi is one of the key distribution points in the South Delhi, Gurgoan, Ghaziabad, and Faridabad areas for fruits and vegetables. Produce comes in from all directions to be distributed to sabziwallahs, restaurants, hotels, and other vegetable vendors. It certainly gives a lot to think about for the state of vegetable markets, and protecting the integrity of the produce while keeping customers and suppliers free from food-borne illness.

Key points from the article:

1. The cleanliness of the Mandi has not been maintained at all
2. The Agricultural Produce Market Committee is responsible for cleaning the Mandi, but has not followed through on their promise
3. It is risky to buy vegetables and fruit that are not handled in a sanitary way. The probability of contamination is high given the current conditions and lack of maintenance.
4. A quote from the article: “Physician Dr Praween Kumar says such unhygienic conditions can cause a variety of gastrointestinal diseases. 'Flies transmit infections. And vegetables and fruits kept in such conditions could contain larvae and maggots, which can cause faecal-oral and gastrointestinal diseases like diarrhoea, dysentery, cholera and even typhoid. Often we don't have alternatives so and hence we buy these vegetables; but if we do, we should wash them properly before cooking. If you are eating fruits raw, it may be safer to peel off the skin.'”
5. Officials claim that the Mandi is cleaned regularly, but it seems upon walking in the reality is otherwise

It is incredibly important that safety is put first and it is a shame that more is not being done to prevent contamination, especially when so many people are eating produce from this Mandi. And it's also important that consumers are aware about what happens to their fruits and vegetables before it reaches the table.

This is a reminder to all retailers to highlight and focus on quality, and a good argument for sourcing directly from farms. We're glad to see an article that highlights such a critical public health issue, and is also a call for action. You don't have to put up with veggies that also pose a health risk. You have the choice to buy vegetables are are hygienically handled and packed, and come straight from farmers that you can trust. Hopefully both consumers and officials will step up and demand clean produce.

Ber the Super Fruit and a Recipe!

Ber, or Jujube in English, is a fruit that is said to have originated in China and has been used in Chinese medicine for centuries. Ber has calming properties and is an excellent source of anti-oxidants, vitamins, and minerals. The fruit can be used to alleviate anxiety and insomnia. Jujuboside A is a powerful natural chemical that affects the hippocampus and is used as a natural sleep aid. Besides containing anti- oxidants which fight cancer causing free radicals, ber contains a 20 times more vitamin C than citrus, vitamin A and B2, 18 out of the 24 required amino acids, and minerals like potassium and calcium. Light green to dark brown when ripe, these berries are a great way to maintain health, boost immunity, and get a good night's rest!

Ber is mostly eaten raw, but it is great cooked as well as a chutney, jam, or fruit butter. Ber butter is made in a similar way to apple sauce, and can be spread on toast, used as a chutney, or eaten on it's own.

How to prepare Ber Butter

What you Need:

A large saucepan

30 odd Ber pieces

½ cup sugar or more or less according to your taste

zest of one lemon and juice of half a lemon

1 cinnamon stick

a few cloves

water to cover the ber

1. Chop the ber so that the stems and seeds are out
2. Combine the fruit, water, lemon zest, and lemon juice in the sauce pan and bring to a boil
3. Lower heat and cook until the mixture softens
4. Add sugar and cook until the mixture darkers
5. Optional for skinless butter: rub the mixture through a strainer to remove the skins
6. Move the ber butter to a jar or tupperware

For more information and further reading:

http://www.livestrong.com/article/117526-health-benefits-jujube-fruit/

http://www.tasteofbeirut.com/2011/09/jujube-a-super-fruit/

What's Happening to the Bees?

We want to bring to light an issue associated with industrial agriculture which only a few know about. Here's why it should be a major cause of concern. 

Bees are an integral part of the agricultural ecosystem. They are the main pollinators, and without them fruit and vegetable plants would not be able to reproduce. Without bees the ecosystem collapses and food yields drop. We absolutely depend on these little creatures to sustain ourselves.

In the last decade there has been a sharp decrease in the bee population, for no apparent reason. Populations have plummeted in the United States, and also places closer to home like Bihar. This phenomenon, known as Colony Collapse Disorder (CCD), is when worker bees from a colony abruptly disappear. Scientists have done their best to pinpoint the cause. Possible factors have been attributed to global warming, even cell phone radiation. But various recent studies have suggested that a main cause can be pesticides.

Neonicotinoids are a chemical developed as an alternative to DDT, but in reality is much more toxic. Bees eat the toxins from the nectar and pollen, and consequently their immune system is weakened and unable to fight off disease. Pesticides are meant to get rid of bad insects, but they are destroying the insects the earth needs. But moreover, if this is the effect that pesticides have on bees, what can that mean for other animals? For humans? Each pesticide is a dose of a toxin. Built up over time these doses wreck havoc on the environment and on living things.

This is a famous quote attributed to Einstein: “If the bee disappears from the surface of the earth, man would have no more than four years to live.” While there is debate as to whether or not Einstein is the one who uttered this quote, one cannot deny the seriousness of colony collapse. And while there is still no way to link this issue to one root cause, pesticides are certainly a good contender.

It seems better to just not use chemicals, specially when there are effective alternatives. In order to solve these issues, every little step counts. We promote organic so that we can eat in a way that is sustainable and conscious. Your desire to eat organic matters, and makes a huge difference in the big picture!

Recipe: Organic Capsicum Stuffed with Spanish Rice

Capsicum is an incredibly versatile vegetable that can be cooked in many ways, and it's a great source of vitamin C!

Ingredients (to serve 4):

• 4 medium sized organic capsicum pieces + 1 chopped piece
• 3 cloves minced organic garlic
• 2 organic onions chopped
• 250- 300 g organic tomatoes diced (keep liquid)
• a pinch or 2 of cumin seeds (jeera)
• 1 cup rice
• a few organic green chillies chopped (according to your spice level)
• 500 ml (about 2 cups) organic vegetable broth or water
• 1 bay leaf (op.)
• Organic Coriander leaved to garnish
• salt and pepper to taste
• Op. cheese to crumble on top

To make the rice:

1. Heat 2 tbsp oil in the bottom of a large saucepan and add the cumin seeds.
2. Add chopped organic onions and saute until transparent.
3. Add uncooked rice, organic garlic, (op) bay leaf, chopped organic capsicum, and chopped organic chillies and saute until rice is brown.
4. Add diced organic tomatoes with liquid and the broth (or water).
5. Bring rice to a boil and then reduce heat and cover pot. Simmer for about 20 minutes or until rice is tender- add salt and pepper to taste.

To stuff the capsicum:

1. Pre- heat your oven to 350 degrees.
2. Cut the tops of the organic capsicum and scoop out the insides. The capsicum need to be softened but still firm, so boil for 3-5 minutes.
3. When the capsicum is softened stand up in a baking dish and fill with stuffing.
4. Pour about 100 ml of water around the capsicum to keep them from burning.
5. Cover the baking dish with foil and place in the oven. Bake for 20 minutes.
6. Optional: Uncover the baking sheet, sprinkle cheese on top, and bake uncovered until cheese is bubbling.
7. Garnish with organic coriander and serve.

Variations: Try adding chopped pieces of organic summer squash or organic chappan kaddu to the rice to add more flavor!

Food tastes the best when it is cooked with the best ingredients!