In New York, that’s a relief to more people than you might think. For years, the urban beekeeping bandits have been illegally harboring their pollinating pals on rooftops, fire escapes, and backyards – and trafficking them to new locations to avoid getting busted by the Feds.

Though legal in most U.S. jurisdictions, beekeeping has been banned in New York City – until yesterday. A recent New York Times article reported on city beekeeper and Brooklyn resident Kathleen Boyer, who was ratted out and fined $2,000 for harboring bees in her front yard. But the Department of Health and Mental Hygiene board shifted its stance on Tuesday, declaring Apis mellifera, (the honeybee) non-aggressive and no longer scary. Sweet.

Urban beekeepers will have to register their hives, but they won’t need a license. So this year, April showers bring May flowers – and lots of honey to the Big Apple.

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Is there really a difference between white and brown rice? You bet. The only thing these two grains have in common is their initial seed-milling process. After that, they part ways. White rice requires several additional steps in its formulation, and these are where it loses most of the nutritional value brown rice offers. By removing white rice’s germ and inner husk, and then polishing the rice with either glucose or talc, what’s left is a piece of gluten deficient in vitamin E, vitamin B6, potassium, magnesium, iron, and fiber. Skeptical? One cup of brown rice equals three-and-a-half grams of fiber, nearly 20 percent of the U.S. daily requirement; whereas a cup of white rice provides less than one gram. The downside? Brown rice can be an acquired taste (it’s pretty bland). But while you probably won’t start using the phrase “like brown on rice” anytime soon, making the switch might just be worth it.

photo: Thinkstock

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Fair Trade certification says that the producer’s working conditions and pay are, um, fair. The goal is to allow local producers to sell globally, while maintaining good labor conditions, environmentally sound farming practices, a decent standard of living for employees, and sustainable business models. To do this, producers are guaranteed minimum prices for their goods (partly why Fair Trade-certified stuff usually costs more); workers democratically choose how to use earnings; and items must be directly traded. (Cutting out middlemen means more money goes to farmers and producers.)

TransFair USA has been certifying and promoting Fair Trade products since 1998. Ones that qualify are usually raw agricultural goods from developing countries. Coffee is one of the most widely marketed Fair Trade products in the U.S., but others include tea, cocoa, spices, sugar, nuts, rice, and fresh fruit.

You’ll find Fair Trade items at more than 35,000 U.S. retailers, including Starbucks®, which for a decade has guaranteed that all of its coffee is Fair Trade-certified.

The FT gist? Equitable prices; positive working conditions (and no child labor); democracy and transparency; community development (health care, new schools); environmental sustainability; and no middlemen.

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Here’s our cheat sheet for picking your best soda bread companion:

Sweet Cream or Uncultured Butter – Made from pasteurized fresh cream, it’s available in organic or non-organic varieties from several brands. Its neutral taste makes it good for cooking and baking, and it’s the most common type in North America.

Cultured Butter – This one’s made from fresh cream that has begun to ferment, giving it a tangy flavor (like buttermilk).  Raw milk is illegal in about half of U.S. states, so most American cultured butter is made from pasteurized milk that has bacteria added later in order for fermentation to occur. (With raw milk, natural bacteria cause fermentation, but pasteurization kills them). It’s more popular in Europe than North America, but it’s still widely available at many grocers.

Organic vs. Non-Organic – As explained in Blisstree’s Milk Series, non-organic milk is usually produced using hormones and antibiotics, which can have serious health effects. There can also be a slight difference in sweetness of taste depending on the feed given to cows. In short, organic butter is usually more flavorful and healthier.

Salted – Salted butter is typically sweet cream butter that’s been mixed with salt. Though not ideal for most recipes, salted varieties make good condiments because of their extra flavor.

Whipped Butter – Not all yellow spreadables in a tub are made of mysterious non-dairy products. Whipped butter is sweet cream butter that’s been blended with nitrogen gas to make it less dense and more spreadable. This process doesn’t affect the flavor much, but does make it a poor choice for cooking, as it’s more difficult to accurately measure.

photo: smittenkitchen.com

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article: “Is it Safe to Drink Green Milk?” from Smithsonian magazine

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Sure, farm-to-table eating is today’s trendy catchphrase, but how about bringing the table to the farm? That’s quite literally what Outstanding in the Field has been doing since 1999. Founded by Jim Denevan, this series of down-on-the-farm dinners originated at his brother’s California farm, and since then they’ve developed a serious cult following. Originally limited to Northern California, this year’s series spans seven months and multiple countries, with 53 dinners scheduled throughout the U.S. and Canada. (Watch for dinners in Italy, France, Spain, Ireland, Denmark, and Wales later this year.)

Outstanding in the Field serves its meals outdoors on acreage of local farms; after a 30- to 45-minute tour of the farm itself, guests settle in at long (and beautifully arranged) communal farm tables to enjoy five courses with wine pairings. (And the pours are generous!) Guest chefs – often with their own celebrated local restaurants – prepare dishes in an open-air kitchen, and throughout the evening, invited local producers chat about their respective crafts and products. The “Outstanding” staff hails from all over the U.S. (and Germany, Holland, and Switzerland), and they haul the nomadic kitchen, tables, and equipment from farm to farm using a restored vintage bus. This year’s chef roster includes founder Jim Denevan, Iron Chef Mourad Lahlou, Jim Lahey from New York City’s Sullivan Street Bakery, and Matthew Dillon of Seattle’s Corson Building, among others.

Tickets for 2010 dinners go on sale March 20, and dinners (the first one is May 1) often sell out quickly. At a steep $180-$220 per person (depending on location), this experience isn’t for all budgets. Still, attending one is on our summer wish list.

all photos: Outstanding in the Field

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Post from: BlissTree

In the company’s own press release, it outlines plans for “long-term research aimed at developing healthier foods and beverages that can improve people’s overall diets”.

Health research funded by a powerful pop player? Critics are dubious. “Will the Pepsi-funded researchers conclude that soda is a central part of the problem? I’m guessing not,” says one skeptic in an article on change.org’s blog. On the other hand, today’s PepsiCo press release announced the company’s global plan to remove its sugary soft drinks from all primary and secondary schools by 2012.

Can Pepsi really promote public health? Tell us what you think.

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Meet Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant. Doug also teaches food workshops and gives cooking demos. Oh, and he’s hot. Sadly, Blisstree can’t always go to Canada to see Doug (how we wish we could!), so he’s kindly offered to come to Blisstree. Every other week, expect a surprisingly delish raw or vegan recipe from him. (Doug is into “cruelty-free” food – and we are into him.) Enjoy his Blisstree debut:

Carrot and Parsnip “Fettuccine” in a Hemp Coriander Chlorella Pesto

(Chlorella is a rich, dark-green superfood from an island off Japan that has detoxifying properties. You’ll find it in powder form at most health food stores. Also look there for hemp seeds.)

3 large organic carrots
3 large organic parsnips
2 bunches fresh cilantro
1/4 cup fresh lemon juice
3-4 garlic cloves
1/2 cup hemp seeds
1 1/2 tbsp. Himalayan sea salt or regular sea salt
2 tbsp chlorella powder
1 cup organic extra virgin olive oil

1. Using a slingshot peeler, grate parsnips and carrots into fettuccine-like strips. Toss in a metal mixing bowl with a pinch of sea salt and allow to soften for approximately ten minutes.

2. In a food processor, combine lemon juice, garlic, and salt. Process until garlic has no large chunks remaining.

3. Roughly cut cilantro and add to food processor. Blend for approximately 30 seconds, using a rubber spatula to scrape down the sides of the processor as you go. Add hemp seeds and continue to let food processor run.

4. Slowly drizzle olive oil through top of food processor until the pesto begins to liquefy and reaches the desired consistency. Salt to taste.

5. Toss the carrot and parsnip “pasta” with one cup of pesto and again taste for seasoning. Garnish with sprinkling of hemp seeds, fresh cilantro leaves, chili powder, and olive oil.

Serves 4 to 6

photo: Jo-anne Mcarthur

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photo: Thinkstock

You’ve probably heard the words “celiac disease” tossed around lately. But what the hell do they mean? The short answer is: an allergy to gluten (a protein found in breads, pastas, cookies, and anything else made with wheat, barley, or rye).

More specifically, celiac disease is an autoimmune digestive condition that’s triggered by eating gluten. With celiac disease, the immune system reacts after gluten consumption, causing damage to the small intestine. This makes it impossible for sufferers to absorb certain essential nutrients.

Clear symptoms have yet to be well-defined. In some cases, complaints include: bloating, abdominal pain, and intermittent diarrhea. However, some patients show no gastrointestinal distress at all. Others exhibit more complicated symptoms including anemia, irritability, muscle cramps, and skin rashes.

Currently, there’s no cure for celiac disease, but the course of treatment is simple, yet drastic: Change your diet. Gluten-free grains available in health-food stores and some supermarkets include: buckwheat, amaranth, and quinoa.

Researchers don’t know what causes celiac disease, but it’s often inherited, so blame your ancestors.

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