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You’re listening to 88.9 KUCI in Irvine!

At this time I would like to remind you that anything said on this show in no way reflects the views of the University of California Irvine or the UC regents.

Hey! Hey! Good afternoon UCI and Orange County!  You are listening to food for thought with your host who’s name is…….unimportant!  Just kidding this is Greg.  For all of you UCI summer sessions students out there how’d finals go?  Was it hard, easy, or whatever?  I wouldn’t know because I wasn’t enrolled in summer session 1.  The annoying thing is that this summer all sorts of thing pertaining to my life have been happening here in Irvine like my show here, my friends keep inviting me to stuff but I can’t go not to mention my plans to get a club started and taking summer session courses so I can get my required classes done so I can hopefully graduate this year instead of next year as a fifth year but I can’t do these things because I’m living at home in LA County and I have no way of getting here except on Fridays when I’m able to get a ride.  It’s been the worst possible summer for me to live at home.  Last time We talked about baskin’ robins retiring 5 of it’s flavors with one of them being the popular French vanilla, healthy tips on enjoying chocolate, some answers to some of the big questions people ask when they’re shopping for groceries, olive oil possibly not being as virgin as the bottles claim, some healthy foods that are actually fattening and what you can eat instead.  Today unemployed people all over the world are seeing potential in starting stores that sell the so proclaimed greatest frozen dessert with flavors you won’t believe exist unless you’ve been around the frozen block of ice before what is it? You’ll find out.  A continuation on the olive oil thing, how to plan a balanced meal (the answer? Just put it on top of a ball and if it stays on then it’s balanced) and what foods to pack for an emergency.

As the global economy continues slowly recover from the recession people are still being laid off their jobs and have no choice but to search for other jobs one of the most popular areas of employment includes the food and restaurant businesses Gelato University in Italy has seen a 90 percent spike in enrollments as victims of the global recession switch careers. Students come from all around the world.

Many of today's unemployed see moneymaking potential in gelato, and they're flocking to learn the art at Gelato University in Bologna, Italy.

Anyone interested in ice cream with a hint of Parmesan and basil? It may sound strange, but concocting outlandish flavors is par for the course for an Italian “university” dedicated to the fine art of making gelato.
Gelato University in Bologna is an offshoot of Carpigiani, a company that manufactures about 70 percent of the world’s gelato making machines.
The university was established seven years ago but has recently seen a 90 percent spike in enrollments as victims of the global recession seek to forge new careers.
 According to Patrick Hopkins, the American director of the university, which was established in 2003. “the students begin with a bit of history about gelato making and then are taught how to use and maintain the machines,”
More than 6,000 people attended the university last year. Courses range from beginners to advanced and cost €700 ($947) a week.
“A lot of them are senior businesspeople who have lost their jobs,” says Mr. Hopkins. “Outside Italy, it’s not as though there’s a gelateria on every corner. People taste Italian gelato and think to themselves: ‘Why don’t we have this at home?’ ”
For a recent course in mid-January, students came from all over the world – the United States, Australia, China, the Middle East, and South America.
One student, Seb Cole from London, now hopes to open his own gelateria in Brighton, on England’s south coast, this summer.
“I’d been looking for a business opportunity for five years. I’ve spent a lot of time in Italy, and gelato struck me as a really great product,” he says.
As well as learning how to make chocolate and vanilla ice cream, students experiment with more unusual flavors, including gelato made from olive oil, basil, and Parmesan cheese.
“In China, they’ve experimented with fish-flavored gelato,” says Hopkins. “Gelato is a platform for flavors – you can adapt it to whatever culture you’re in.”

In other news America's appetite for olive oil ripens

This came from an article I found on the Christian Science Monitor Just to be clear I’m not like some religious nut or anything, I’m more of an Agnostic which basically means I’m not really a church guy, I’ve never been to church, it’s like…I don’t know religiously liberal, it has no big influence on me.  Anyway this article is from the Christian science monitor.

From his tasting room on the hilly outskirts of Oroville, Calif., Jamie Johannson can hear the workers picking his olives. Even when they are too far away for him to hear their voices, he can still detect the wind-chime-like clamor of them at work.

"There's a musical sound when they move their metal ladders," says Mr. Johannson, founder of Lodestar Farms. Visitors make their way to Johannson's grove throughout the year, drawn by the nation's growing fascination with small farms in general and olive oil in particular. While olive oil has been a staple in other countries for eons – used to cook and flavor food, fuel lamps, and anoint the body – Americans' interest is more recent. Travel to the Mediterranean and a resulting enthusiasm for its cuisine created a buzz for olive oil in the last few decades. Food celebrities proclaimed the virtues of EVO – extra-virgin olive oil, the finest, most flavorful oil produced entirely by physical means (now in centrifuges, not presses), without the use of chemicals or excess heat.

Consumption of olive oil in the United States has risen 272 percent since 1991, according to the International Olive Oil Council. By 2002, Americans were consuming a little over a half liter (about a pint) each year – about what the average Greek uses in a week.

Olive Oil Council. By 2002, Americans were consuming a little more than half a liter (about a pint) each year – what the average Greek uses in a week.

Johannson's 20 acres of grizzled trees are laid out in wide, stately avenues nestled into the Sierra Nevada foothills. The grove was established 80 years ago, when Oroville was the epicenter of the nation's olive industry. The trees' pedigree goes back even further, to the olives planted by Franciscan friars at the missions built along California's coast in the 1700s. Hence the name: Mission olives.

Johannson moved to California in 1993, just as a new crop of growers were getting into the olive oil business. These new olive oil producers decided that Italy was the home of world-class olive oil. So they traveled there to study how Italians planted orchards and made oil.

But when Johannson tried to make oil from his own olives – picked and pressed when they were green, as the Tuscans did – it fell flat. Locals finally set him straight: Missions make the best oil when they're harvested ripe, not green, and Oroville's location in the temperate foothills allowed them to be harvested as late as January. Johannson started to harvest them when they became fully black and ripe, and his extra-virgin Mission oil has since won awards. He says "It makes a milder, fruitier oil."

Johannson's golden, late-harvest Mission is at one end of the flavor spectrum. At the other end are the green, spicy Tuscan-style oils and the pungent Koroneiki oils from Greece.

Paul Vossen, a farm adviser from the University of California said they’re starting to develop a knowledge base to distinguish one kind of olive oil from another, to understand what style goes with what kind of food." He says that every good cook should have several kinds of olive oil on hand, much as they have several kinds of vinegar or cheese.

Some chefs agree Heidi Insalata Krahling, executive chef and owner of Insalata's in San Anselmo, Calif said "Those peppery Tuscan oils are a flavor profile all on their own,". "They're also great finishing oils for roast peppers and white beans, or on a perfectly grilled piece of fish. But their big flavor can fight with dishes that have a lot of spices. The fruitier oils are really her workhorse oils, especially for sautéing."

Since more than 99 percent of the olive oil sold in the US is imported, most Americans are unfamiliar with California oils. Most of the state's more than 200 olive-oil brands come from artisanal producers. While the California Oil Council notes that sales of such oil have grown 20 percent each year for the past five years, producers either can't afford to ship east or don't need to, as their oil sells quickly at home.

Another Oroville producer hopes to change this. Founded in 1999, the California Olive Ranch (COR) is now the nation's largest producer of olive oil, with 500 acres in production and another 800 planted. Started by Spanish investors, COR employs superhigh density planting, with 670 semidwarf trees per acre, versus the usual 120 large trees. They are planted in what look like long hedges. The fruit is harvested by machine and turned into oil on site in less than three hours. The result is an award-winning oil at supermarket prices, which COR plans to take to the Eastern US in two to three years.

Well be right back after a little music

Welcome back everyone.  For those who are just tuning in this is food for thought on KUCI and we’re currently on the topic of olive oil and America’s increasing appetite for it.

Here’s a consumer guide to types of olive oil

Olive oils are characterized by three flavor attributes, determined by the olive's variety and when it was harvested: fruity (an aromatic quality felt in the nose); bitter (felt at the back of the tongue); and pungent (felt in the throat). The three broad flavor categories are:

Robust: Usually green and quite bitter and pungent. These oils are often used to finish foods that already have strong flavors, such as salads of bitter greens, pesto sauce, and bruschetta. Tuscan-style oils fall into this category, as do Coratina oils from southern Italy and Koroneiki oils from Greece and California.

Medium: Moderate in intensity, with strong fruitiness; medium bitterness and pungency. Often used in salad dressings and on pasta, these oils include Picaul oils from Spain and midharvest Mission and Manzanilla oils.

Mild: Light-flavored and very fruity, with only slight bitterness and pungency. These oils are used to flavor delicate foods like poached fish, chicken, eggs, and cheese. They're also used in baking. This category includes late-harvest Mission olive oils, Arbequina oils from Spain and California, and Taggiasca oils from Italy.

Now for some olive oil related recipes

Italian sesame cookies

3 cups flour
1 teaspoon baking powder
1/4 cup butter
1/4 cup extra-virgin, late-harvest Mission olive oil
3/4 cup sugar
2 eggs, slightly beaten
1/4 cup milk
1 teaspoon vanilla
1/2 pound sesame seeds

Sift flour and baking powder together. Rub in butter and oil with fingers until mixture is crumbly. Add sugar, eggs, milk, and vanilla. Mix with hands until dough is smooth. Form cookies by rolling out 1-1/2 teaspoons of dough into a small log. Moisten with water and roll in sesame seeds. Place cookies one inch apart on cookie sheet lined with buttered parchment paper. Bake at 350 degrees F. for 25 minutes until cookies are firm and golden.

Source: Jeff Anderson, chef at The Rawbar in Chico, Calif.

Picholine olive salsa verde

2 bunches Italian parsley, diced fine
2 cloves garlic, diced fine
2 shallots, diced fine
1/2 cup capers, drained and roughly chopped
20 Picholine olives, pitted and roughly chopped (optional)
4 lemons, zested fine, and juiced (about 1 oz. per lemon)
Salt and pepper to taste (be generous)
2-1/3 to 2-1/2 cups extra-virgin olive oil, Tuscan style (see directions)

Put ingredients in a bowl. Add enough olive oil to make the relish spoonable. Great with grilled meats, fish, vegetables, and tomatoes.

Now onto the next thing I have for today!  Here’s some tips for you athletes out there on how to plan more balanced meals. 

As most athletes know you should eat the right mix of carbs, proteins, and fats, but I’m sure a lot of you aren’t sure what ideal portions look like.  One solution is to think of a plate as a clock and then divide it up into minutes filled with quality protein, carbohydrates, and healthy fats.  The best “food clack” should be divided up in the following manner. Protein should take up 15 minutes of the clock, grains and starches should take 15 minutes of the clock also, vegetables 15-20 minutes, fruits 10 minutes, and healthy fat should be 2 minutes or less. 

Protein is the main source of amino acids, which are the compounds that help repair muscles and strengthen immunity.  In order to get more effective results choose sources low in saturated fat like chicken, lean cuts of beef and pork, fish like salmon and tuna, soy, dairy products like yogurt and cottage cheese, as well as beans, and lentils.  The amount probably varies but runners usually need between 60-90 grams a day.

Grains, and starches are foods that are loaded with carbs that replenish glycogen stores.  It’s optimal to get fiber rich whole grains like brown rice, quinoa, oatmeal, and whole wheat pasta.  Starchy root vegetables such as sweet and red potatoes are also high in carbs, and are sometimes recommended for endurance athletes like marathon runners.  Aim for at least six whole grain servings a day.

Vegetables are a low calorie food group which is also a major source of antioxidants, vitamins, and minerals used in muscle repair and energy metabolism.  Be sure to pile on a rainbow of different colors to get the widest range of nutrients as different colors contain different types of antioxidants, and nutrients.  For variety have two different kinds of vegetables per meal to total 3 cups daily.

Fruit not only provides glycogen building carbs it also packs antioxidants, vitamins and potassium which are all necessary for top athletic performance and healthy body fluid balance.  Choose colorful fruits like berries, melons, peaches, grapes, apples and oranges.  Eat the skin when possible for fiber and additional nutrients.  Try to get three servings of fruits in per day.

Heart healthy fats that naturally come from fish and nuts as well as some cooking oils like olive oil and canola oil provide nutrients that build a strong immune system and can help lessen muscle soreness.  You could drizzle olive oil over vegetables or sprinkle nuts over hot cereals like oatmeal as well as pasta and grilled fish.  Try and get somewhere between three to six teaspoons daily of healthy fats.

Next on our show here’s a compiled list of the top foods you should keep in case of an emergency

Natural disasters--such as a flood, hurricane, or blizzard--often come without warning. Stocking non-perishable food items ahead of time (and choosing wisely what you include) will help you weather the storm with less stress.
By: Vanessa DiMaggio

Fueling your body during an emergency is very different from your everyday diet. Because you’ll probably expend more energy than you normally would, you should eat high-energy, high-protein foods. And because you have a limited supply, the higher-quality foods you eat--and the less of them--the better. “In a disaster or an emergency you want those calories,” says Barry Swanson, a food scientist at Washington State University . “You want some nutrients and some fiber—something to keep your diet normal.”
But that doesn’t mean you have to eat like a pauper. “In an emergency, people generally tend to think of meeting the more basic needs than preferences and flavors,” said a professor and food safety specialist at the University of Georgia . “If you plan right, you can get a great variety of foods and nutrients.”
Now here’s what to Always Keep in Your Pantry
These items have lengthy expiration dates, so you can stash them away for long periods of time. Make a list of everything in your stockpile and check expiration dates every 6 to 12 months to keep things fresh. And don’t forget to have a can opener on hand at all times--all that food won’t be of any use if you can’t open it.

• Peanut butter A great source of energy, peanut butter is chock-full of healthful fats and protein. Unless the jar indicates otherwise, you don’t have to refrigerate after opening.


• Whole-wheat crackers Crackers are a good replacement for bread and make a fine substitute in sandwiches. Due to their higher fat content, whole-wheat or whole-grain crackers have a shorter shelf life than their plain counterparts (check the box for expiration dates), but the extra fiber pays off when you’re particularly hungry. Consider vacuum-packing your crackers to prolong their freshness.
• Nuts and trail mixes Stock up on these high-energy foods—they’re convenient for snacking and healthful. Look for vacuum-packed containers, which prevent the nuts from oxidizing and losing their freshness.

• Cereal Choose multigrain cereals that are individually packaged so they don’t become stale after opening.

• Granola bars and power bars Healthy and filling, these portable snacks usually stay fresh for at least six months. Plus, they’re an excellent source of carbohydrates. “You can get more energy from carbohydrates without [eating] tons of food,”
• Dried fruits, such as apricots and raisins In the absence of fresh fruit, these healthy snacks offer potassium and dietary fiber. “Dried fruits provide you with a significant amount of nutrients and calories,” Swanson says.

• Canned tuna, salmon, chicken, or turkey Generally lasting at least two years in the pantry, canned meats provide essential protein. Vacuum-packed pouches have a shorter shelf life but will last at least six months, says Diane Van, manager of the USDA meat and poultry hotline.

• Canned vegetables, such as green beans, carrots, and peas When the real deal isn’t an option, canned varieties can provide you with essential nutrients.
• Canned soups and chili Soups and chili can be eaten straight out of the can and provide a variety of nutrients. Look for low-sodium options.

• Bottled water Try to stock at least a three-day supply--you need at least one gallon per person per day. “A normally active person should drink at least a half gallon of water each day,”. “The other half gallon is for adding to food and washing.”
• Sports drinks, such as Gatorade or Powerade The electrolytes and carbohydrates in these drinks will help you rehydrate and replenish fluid when water is scarce.

• Powdered milk Almost all dairy products require refrigeration, so stock this substitute for an excellent source of calcium and vitamin D when fresh milk isn’t an option.

• Sugar, salt, and pepper If you have access to a propane or charcoal stove, you may be doing some cooking. A basic supply of seasonings and sweeteners will improve the flavor of your food, both fresh and packaged.

• Multivitamins Supplements will help replace the nutrients you would have consumed on a normal diet.

Finally today is national Cheesecake day, and the cheese cake factory is giving 1.2 price deals on their cheese cakes

The Cheesecake Factory wants you to enjoy National Cheesecake Day on July 30th. To ensure that The Cheesecake Factory is offering guests any slice of cheesecake at half price.
The Cheesecake Factory will also debut its newest flavor – Reese’s® Peanut Butter Chocolate Cake Cheesecake – featuring chunks of Reese’s Peanut Butter Cups baked in Original Cheesecake with layers of delicious Fudge Cake and Caramel.
For every slice of Reese’s Peanut Butter Chocolate Cake Cheesecake sold over the next year, 25 cents will be donated to Feeding America, the nation’s biggest hunger-relief organization. The company has donated more than $1.2 million to Feeding America over the past two years.
According to a news release, The Cheesecake Factory expects to donate enough money from sales of the new cheesecake to help Feeding America provide 3.5 million meals to the needy.
The company also enlisted help from American Idol to debut their new flavors and National Cheesecake Day promotions.
"We’re so pleased to have The Cheesecake Factory as a partner of the American Idol Live Tour, and thrilled that they invited the Idols to help kick off their National Cheesecake Day celebration, including being the first to taste their new cheesecake," said Janet Scardino, President of commercial, 19 Entertainment. "In addition to serving great cheesecake, The Cheesecake Factory believes in giving back to their communities. The Idols and I are so passionate about the work that Feeding America does to help feed hungry Americans, and we’re thrilled that this new cheesecake will benefit them."
“We are thrilled that the American Idols were the first to taste our exciting new cheesecake,” said David Overton, Founder of The Cheesecake Factory. “And tomorrow we invite all of our guests to celebrate National Cheesecake Day by trying the new Reese’s Peanut Butter Chocolate Cake Cheesecake.”

Well that’s our show for today if you have anything to say about my show, hopefully it’s good, then feel free to send me an email at Gregory.eng@gmail.com or at engg@uci.edu or my new email food.kuci@gmail.com. I’ll see you next week now stay tuned for the OC show bye bye.