Comments on: Hippified

By: Beth

Beth — Tue, 06 May 2008 17:12:20 +0000

HFCS is bad for you in the sense that is isn't all natural.

It is a chemically made super sugar that rots your teeth, contributes to obesity, and tastes disgusting (in my opinion :P).

By: Kri

Kri — Tue, 06 May 2008 13:17:49 +0000

Well another problem with high fructose corn syrup is that we really don’t need to be increasing our corn crop. It’s energy intensive to grow, and we’re growing so much of it for non-food items it’s in some ways making other foods more expensive too.

By: Nathan

Nathan — Tue, 06 May 2008 00:13:31 +0000

HFCS is not the problem - fructose is the problem, which many people overlook. Which means plain sugar, which also contains fructose, should be on your list too. Studies comparing the two came to similar results; extended studies found that the problem with both lay in their fructose content. Sucrose contains 50% fructose; HFCS contains a variable amount based on use: around 55% for sodas, and 42% for most other foods. Honey is around 38% fructose.

I’m not saying avoiding HFCS is bad; it’s good. The reasons to avoid it make avoiding other things equally good, though.

Also, Bridget has bought a feminine product in over a year. Actually, she might have… post-pregnancy bleeding.

Re: CFL bulbs… we use them, as you saw, but ours have a tendency to die. I don’t know if it’s our wiring or the Natchitoches power grid, but I think our current isn’t stable enough for them.

Bridget has been recycling our plastic bags, and uses reusable bags when she goes shopping. We only have 5 bags right now, but that seems to do it for us. We go shopping about once a week, maybe twice, and we don’t buy much when we go.

By: Beth

Beth — Sun, 04 May 2008 22:35:52 +0000

Macaroni and cheese with yogurt is key - wouldn’t make it any other way

I’m also big on making my own granola and mixing it with yogurt for a tasty breakfast. Yum!

By: Kri

Kri — Sun, 04 May 2008 21:03:43 +0000

Oh yeah, and I find it really interesting how food becomes a real conversation piece on this blog.

By: Kri

Kri — Sun, 04 May 2008 20:58:49 +0000

Good yogurt is a great cooking item as Corey said. I’ve had a wonderfully yummy greek yogurt called Fage. It’s really thick, very creamy, and doesn’t have that slight bitterness that a lot of yogurts have. I had one of those mainstream cup yogurts the other day and wondered why I used to like them!

Macaroni and cheese is also a great thing to use yogurt in, as well as mashed potatos as Corey said. I’ve made a few cream sauces with yogurt, and I think a chip dip with mayo and herbs as well.

By: corey

corey — Sun, 04 May 2008 18:55:26 +0000

We use yogurt in the place of cream in quite a few dishes, such as mashed potatoes, where it adds a wonderful tang. Yogurt is next on the list of things that we need to try making for ourselves.

By: Natalie

Natalie — Sun, 04 May 2008 16:54:21 +0000

ooh I wonder if thats the same one I get at Earth Fare. I don’t get it to often as I only use plain yogurt for dipping apples but it was all-natural Greek, had tons of cultures and was some of the best yogurt I’ve had. I’m not a big yogurt fan but I am slowly trying to acquire a taste for it. I find using it as dipping sauce is delicious.

By: Beth

Beth — Sun, 04 May 2008 04:34:47 +0000

Oh, yeah, I use both. I actually buy a Greek style yogurt that is distributed by Stonyfield - sooooo much better than normal yogurt and better for you.

Also, Echo Farms is another local favorite. My old Guernsey cows were actually sent to live on that farm, so whenever I see their pudding in the store - I always buy it.

By: Kri

Kri — Sat, 03 May 2008 21:07:14 +0000

Well Beth, I don’t know if you have local milk, but keep an eye out for Cabot or Stonyfield Farm dairy products. They’re made in Vermont, and are really good (especially Cabot).