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McDonald’s Chicken Q and A

EAT, family meals By February 6, 2012 Tags: , , , , , , , 4 Comments

As with every All-Access trip, our published polls readers for questions and has promised to find the answers.  Here they are!

Q: What about vaccines, antibiotics and hormones used in chicken products?

A: Vaccines are administered once throughout the chickens’ life to prevent the birds from dying of diseases and improve the health of the whole flock. In order to feed millions of people and remove undue suffering of the animals, McDonald’s and Cargill’s policy is to vaccinate. Antibiotics are only given if a bird tests positive for illness, which would put the entire flock at risk. Antibiotics require a vet prescription and a strict withdrawal period is adhered to before the chicken is turned into food to ensure that no residual medications are present in the product.

McDonald’s has a global antibiotic policy. It is a policy that has been developed with the assistance of scientists and industry experts. Given that McDonald’s is required to process 90,000 birds per day in Canada alone to feed its customers, the company has a keen interest in making sure the industry is sustainable. The pre-emptive use of antibiotics is not allowed, nor does it allow sub-therapeutic use. Even the feedmills that produce the grains fed to chickens have to be accredited and constantly audited.

Hormones are illegal in Canada for use in chicken and in dairy.  This is due to the withdrawal period that is required.  There is not enough time for hormone elimination in milk and chickens. That’s why there are no hormones allowed. Beef has more time in withdrawal period and is therefore acceptable to use hormones before it is processed for meat production.

Q: People have asked me why there are so many ingredients in McNuggets and why the ingredients are so chemical-sounding?

A: McDonald’s is very careful about listing ingredients for allergy reasons and ingredients that could be bundled together are separated out to help people who may have an allergy.  Chemical names are used which might sound more complicated than they are (they say sodium bicarbonate instead baking soda, for instance).

For the full post on chicken please chick here.

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Nursing Omelette

Nursing Omelette (Great for Kids too!)

EAT, family meals By January 16, 2012 7 Comments

The proper nutrition and the right diet are key to having a good supply of nourishing milk.  Nursing is no time to diet or skimp on nutrients. Eat plenty health-promoting fats from foods like free range eggs, organic whipping cream, organic butter & avocado as breast milk is largely composed of fat. Our nursing omelet is a perfect way to tick all of the boxes.

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Roasted Polenta with Garden Vegetables

EAT, family meals By January 15, 2012 Tags: , , , No Comments

Recipe courtesy Chef Jon-Paul Hutchins, Scottsdale Culinary Institute

Polenta:
4 cups chicken stock
4 tablespoons butter
2 teaspoons ground black pepper
1 tablespoon salt
2 cups polenta or cornmeal
1/2 cup grated Parmesan
1/2 cup finely shredded basil leaves
Softened butter for the pan
Olive oil, as needed

Marinade and Vegetables:
1/4 cup balsamic vinegar
1 clove garlic, minced
3/4 cup olive oil
Salt and pepper
2 red onions, cut into 1/2-inch thick slices
2 zucchini, cut into 1/2-inch thick slices on the diagonal
2 yellow squash, cut into 1/2-inch thick slices on the diagonal
2 red bell peppers, cored, seeded, and cut into 2-inch pieces
1/2 pound asparagus, tough ends removed
1/2 pound mushrooms

Make the Polenta:
Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, “rain” in the polenta by letting it stream through your fingers. (This will prevent lumping.)

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McDonald's Beef Questions and Answers

EAT, family meals By December 28, 2011 Tags: , , , , , , , , , , , , , 3 Comments

As many of our readers know, our publisher was chosen as a McDonald’s All-Access Mom, to see behind the scenes at McDonald’s Canada.  Yes, the experience included meeting and moo-ing at a bunch of cows, as well as a potato farm, chicken plant, restaurant visit, Hamburger University and head office.  As part of a promise to answer all of our readers’ questions, we’re publishing a Q and A for each trip.  Here’s the beef.  (More beef jokes in the main article on the trip).

Q. Do they use hormones in what the cattle are fed?

A.  Some farmers decide to use hormonal growth proponents and this is a business decision.  For the farmers, there are costs associated with the hormones, and they must weigh the cost/benefit for their business.

Q.  What are hormonal growth promotants?

A.  Hormonal growth promotants are in the form of naturally occurring sex hormones which are administered to animals in order to improve an animal’s ability to use nutrients efficiently.  Health Canada has approved three natural hormones and three synthetically produced hormones for use in cattle in Canada.

Q.  What benefit is there to using hormones?

A.  When these are used, the animal uses its feed much more efficiently.  This means that the meat will contain more lean meat and less fat in the end.  There can be more growth using less feed, resulting in less expensive beef for the consumer.

Q.  How does the Canadian Government monitor the use of growth hormones?

A.  In addition to the strict requirements which must be met in order to obtain approval to sell, and to use, growth promoting hormones in Canada, Canada’s national food safety agency, the Canadian Food Inspection Agency (CFIA), conducts regular monitoring programs in which thousands of samples of all meat products are analyzed to ensure that any drug residues which remain in meat are well within lawful, and safe, limits. Results of these monitoring programs are published regularly by the CFIA. Since residue levels of the natural hormones in beef are in the same range in both treated and untreated animals, Canadian regulatory authorities have concluded that it is not necessary to establish so-called safe limits of the natural hormones.  CFIA monitors for residues of the synthetic hormones and Canadian regulations do not permit residues of any of the synthetic hormones to be present in meat. And year after year, Canadian beef has been in virtually 100 per cent compliance, that is, there are no residues in the beef.

Q.  What about bacteria, Mad Cow Disease (BSE) and E. coli?

A.  BSE control and testing happens both on the farm (sick-looking animals are isolated and tested) as well as at McDonald’s-approved primary meat processing (ie. slaughterhouse) suppliers.  Canada does 40 times more than the global standard in terms of BSE prevention. Now, feed bans exist where the food chain is even more protected from contamination.  Recent cases of BSE existed in older animals that were alive prior to the feed ban. In the last 3 years, there have been more than 100,000 animals tested with only 3 positives.

Beef is tested for E. coli 0157:H7 before it arrives at the facility.  Any beef that tests positive for E. coli 0157:H7 never goes back into the McDonald’s food chain. In addition, the Cargill facility tests the incoming beef again for 0157:H7 as well as other types of bacteria according to the McDonald’s food safety standards.  Quality checks and tests are also done on the finished patties. Test results on every batch of patties are seen prior to any box being released via the distribution networks.

Q.  How do you make sure employees don’t lose their temper with animals at all stages of the process?

A.  The CFIA has a Code of Practice related to animal welfare.  In addition, there is a certified livestock transport program created by the Alberta Farm association to ensure humane treatment of animals.  At the primary processing facilities, everyone who works there all go through animal welfare training. There is 3rd party video monitoring at all primary processing facilities.  This technology can detect sharp movements and employees are always held accountable.  If any facility ever fails an audit, McDonald’s may disapprove them as a supplier of beef.

Q.  Is meat washed with ammonia?

A.  No.  Ammonia is only present within the refrigeration system to cool down the meat and never comes into contact with the meat itself.  The refrigeration system used to run on Freon and it is now run on ammonia.

For our publisher’s full article on McDonald’s beef, please see the All-Access Microsite.

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Beef Stroganoff with Ale

EAT, family meals By November 14, 2011 Tags: , , , , , , , 1 Comment

Remember the 70’s?  Stroganoff and egg noodles, baby!  Prepare this one while listening to disco, and make sure you explain 70’s fashion to your kids.  (With the intention of them never wanting to wear bell bottoms or anything orange and brown.)   Don’t worry.  We won’t ever share recipes involving sweet potatoes and marshmallows.

Sear the stewing steak (brown it in a pan).  Remove from pan.  Sautee chopped onion and sliced green and red peppers (and mushrooms if you like).  Once onions transluscent, return beef to pot.  Add 1 T. paprika, 1 T. mustard (dijon), 2 pints (cans) of ale (best are cream ales like Kilkenny, Caffreys, Boddingtons) and 1 pint beef stock.  Bring to boil.  Add a few dashes of Worcestershire sauce, salt and pepper.  Reduce to very low heat.  Add in sliced mushrooms, and optional: tomato puree (1 can).  Simmer 2 hours (until it tastes sweet), remove lid to reduce sauce to desired consistency.  Just before serving, you may optionally add 1 cup whipping cream.  Serve over tagliatelle or rice.

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Ale Cottage Pie

EAT, family meals By November 14, 2011 Tags: , , , , , , , , No Comments

Apparently since 1885 in England, when the first mention of this dish hit literature, Ale Cottage Pie has been used to describe a beef dish covered in potato, whereas Shepherd’s Pie would contain lamb instead. (Shepherds care for sheep, not cattle).  The addition of a dark ale enhances the flavours and adds depth to this simple, kid-friendly dish.

Sautee a diced onion and garlic until translucent.  Add ground beef.  Add salt and pepper to taste.  Brown the meat.  Drain fat off.  Return to pan.  Continue to brown.  Add mustard ( 2T) and dashes of worstershire sauce..  Put in 2 pints of beer, 1 pint water (beef stock), bring to boil.  REduce heat.  Simmer, uncovered.  Allow to reduce down at least an hour at a simmer.  Transfer to Shephard’s Pie dish.  Allow to cool.  Add mashed potato.  While boiling, put whole garlic cloves in the water – garlic will turn sweet when you boil.  Add Salt, pepper, grated parmesan, butter and cream.  Sprinkle salt on top.  Score with fork. Bake in oven at 400 degrees for 30-40 mins until golden brown.  Rest 10 minutes.

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Mushroom Risotto

EAT, family meals By November 13, 2011 Tags: , , , , , , No Comments

What are the cooler months without comfort food?  Mushroom Risotto is amazing for families and needn’t be as intimidating as it often seems.  Kids can help ladle, and you and even form their meals into balls – or make a shape with a cookie cutter on their plate.

Heat 4 cups of stock in a separate pan.  Make sure the stock is hot or it won’t absorb quickly enough.  Chop 2 onions and 2 cups mushrooms.  Melt 2 oz. butter in risotto pot.  Grate 4 oz. parmesan cheese.  Add diced onions and cook until translucent.  Add 2 cups of risotto to the pot and coat grains with melted butter.  Add stock one ladle (cup) at a time.  Make sure it is absorbed each time before adding more.  Add 1 cup white wine early in the liquid process.  Stir constantly.  (We like flat bamboo or wooden spatulas.)  Taste the risotto and wait until al dente (a bit tough in the middle).  Add mushrooms.  (or asparagus, peas, mint).  Melt 4 knobs of butter, and or 1 cup of cream, along with the grated parmesan at the end just before serving.  Total cooking time: 25-30 minutes.  A risotto pan makes it a tad quicker.

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McDonald’s Q & A: Potatoes and French Fries

EAT, family meals By November 8, 2011 Tags: , , , , , , , , 1 Comment

As a rule, fries are not a healthy choice as a diet staple.  They’re filled with carbs and are usually deep fried.  But they are also a great source of potassium – 20 x more than a banana.   You’re not eating organic spinach here. But for those who want to order a ‘French Fry’, I will tell you what I witnessed.  They are real potatoes, and have few added ‘mystery’ ingredients.  I’m not forcing you to order them or wanting you to feed them to your children on a daily basis.  But when you do treat yourself (I have always considered them a huge treat, and I have always loved the taste), just know that you’re eating real food.

Q: What’s the relationship between the farmers and the manufacturers?

A:  McCain has a team of dedicated agronomists to assist the farmers in producing the best crop possible.  It is truly a mutually advantageous relationship.  Kind of like ‘happy wife, happy life’.  Happy farmer, happy McCain people, happy McDonald’s business units, happy customers. Or something.

Q: Are chemicals used at the farm level in growing potatoes?

A: The big lesson about pesticides, fungicides and fertilizers?  Farmers have to purchase the stuff themselves out of their own budgets.  Chemicals are expensive.  If there is an opportunity not to spend the money on chemicals, they will obviously opt not to.  The agronomists help the farmers to determine the point at which fertilizers are required.

There are currently two programs in place that are part of McDonald’s specification that apply to safety and social responsibility for potatoes. One is the Good Agricultural Practices (GAP) audit, which through a number of established and documented surveys and audits assures the growers are meeting food safety, specific agricultural practices, and socially responsible people practices.

The second program, established in 2010, is the IPM/ICM (Integrated Pest Management and Integrated Crop Management) survey. This program assesses the use of various practices including approaches to minimize and optimize the use of any input from pesticide, fertilizer, and water.  There will be a quiz on this later.

 

The chemicals used on McDonald’s potato crops must be approved for use in Canada, the USA and any other country to which the fries may be shipped.  The levels need to be at or below the Maximum Residue Level of these countries.

Q: What’s up with the Youtube video where the fries never get moldy?

A:  Quite simply, the fries are so thin and contain so little moisture after being put through the dryer, there is not enough water contained within to assist in decomposition.  Further in the process, the flash frying and instantaneous freezing, and then at the restaurant level popping the fries immediately into the canola fry oil does not offer any opportunity for moisture to creep into the fry.  Believe me.  We saw what would happen if the process wasn’t followed and the result were grey/black fries that decomposed and stunk like old lunches in a high school locker.

Q: What ingredients are in the par fry oil?

A: The par fry oil is made up of canola oil, hydrogenated soybean oil, safflower oil, natural vegetable flavor, citric acid, TBHQ (a preservative) and dimethylpolysiloxane (antifoaming agent).

TBHQ is a highly effective antioxidant. In foods, it is used as a preservative for unsaturated vegetable oils and many edible animal fats.  The European Food Safety Authority (EFSA), the United States Food and Drug Administration (FDA) and Health Canada have all evaluated TBHQ and determined that it is safe to consume at the concentration allowed in foods.

Dimethylpolysiloxane is considered to be an inert, non-toxic, non-flammable ingredient used as a matter of safety to keep the oil from foaming and boiling over.   A review of animal studies by The World Health Organization (the Joint FAO/WHO Expert Committee on Food Additives) found no adverse health effects associated with dimethylpolysiloxane.  (I LOVE saying that word).

The amount of both these ingredients is minimal in the oil and the amount of oil absorbed by the French fries makes it even safer.

Q: What tests and systems of check and balance are in place to ensure quality?

A: First, the ‘test kitchen’.  Every 30 minutes, one bag is removed from the line, analyzed for colour, diversity of size, blemishes and taste.  There is actually an identical frying station to those found in McDonald’s restaurants and fries are sampled every 30 minutes to check quality.  If there are too many spots or anything wrong, the whole system is shut down. I can say the fries I ate in this room – made from potatoes we’d seen harvested in the field the day before – were the absolute best I’d ever tasted.

In addition, there are metal scanners at the final stage before boxing the fries, so if a machine drops a widget or an employee’s gold tooth actually falls out into the line, the bag is rejected.

Q: Are the fries vegetarian-friendly?

A: This one was answered in my previous Q and A found here.

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How to Roast the Perfect Chicken at Home

EAT, family meals By November 1, 2011 Tags: , , , , No Comments

Don’t feel like you have to have attended Cordon Bleu to be able to produce a beautiful meal for your family. Cooking is a lot easier than you think, if you approach it intuitively. There are, of course, a lot of complex things involved in many disciplines (making sauces, baking, etc.), but most moms at home can make absolutely fabulous meals without too much effort. This meal, roasted chicken and veggies, is one of my favorites with the family, plus it’s super-easy to make. Seriously, there are three basic steps to the entire meal. Check our tips for How to Roast the Perfect Chicken at Home. Let’s get started! 

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How to treat yourself to a healthy halloween

How To Treat Yourself to a Healthy Halloween

EAT, holidays By October 30, 2011 Tags: , , , , 1 Comment

Halloween can be a tricky holiday. The omnipresent candy, the festive parties, and the excited enthusiasm of costumed kids can make us go overboard on treating ourselves – especially since we can rationalize that the holiday comes but once a year.

Truly, Halloween is a good time to treat yourself and your kids – not just with a little extra candy, but also with family activities. Bob for apples, tell spooky stories, or have a mini pumpkin hunt!

Halloween definitely doesn’t have to be scary for your health. This list of tips and recipes will help you moderate the treats and avoid the tricks.

Candy
The trickiest part of Halloween is keeping yourself and your kids from going nuts over all that candy. It’s in the grocery, the drugstore, and practically pouring from every nook and cranny, all shiny in neat individual wrappers. One piece seems so small, almost harmless.

Of course, it comes in a bag with 50 or 100 other tiny “harmless” pieces. Take heart, though – we have a few ways to tackle the Halloween-candy blues while still allowing a little festive indulgence.

Handing Out Candy Without Diving Into the Bowl

1. Buy a candy brand that you don’t particularly like to eat for handing out to the trick-or-treaters. Candy corn if you’re a chocolate lover, or Milky Ways if Bit O Honey is your downfall. You’ll be more likely to leave some for the trick-or-treaters.

2. Handing out apples might lead to an egged house, nor is it PC anymore, but non-edible options like stickers or yo-yos can be good for treat bags, too. Maybe include an organic lollipop or even a mini larabar for good measure.

3. Go small. If you hand out something in really small portions like Hershey’s Kisses, not only will you be giving less sugar to the kids, but you can also enjoy a few chocolate morsels yourself without much guilt.

4. Buy better candy for yourself and your family. Have a small stash of quality chocolate, and you’ll be less likely to break into the cheaper not so satisfying stuff. For extra benefit, choose dark chocolate – it’s delicious and loaded with health promoting flavonoids. Try Nibmor, Cocoa Camino, Endangered Species, Denman Island or Green and Blacks.

Keeping Your Kids Safe from Sugar Shock

1. Eat a scrumptious, filling meal before you and your kids hit the pavement. Both of you will be less tempted to munch on candy while you go door-to-door.

2. Upon arriving home after trick-or-treating, let your kids pick out 5 or 6 pieces of candy to enjoy that night. Then pop their bag in a hidden spot. They won’t be able to eat it as fast. Younger kids may also forget about their stash altogether – out of sight, out of mind.

2. After Halloween, ration out the candy as you see fit, OR…

3. Buy the remainder candy off them. Your kids might be happy to trade their hard-earned candy for cold cash, a new toy, or a promise of a trip to the zoo!

Fall Foods

Rich in fall flavors, these recipes are sure to keep you and your guests in the Halloween spirit:

Spicy Pumpkin Seeds
Fall Quinoa
Pumpkin Pie Smoothie

Article by Alyssa Schottland-Bauman, Nourished.ca

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