Healthy alternatives in a junk-food nation

It's no secret that Americans love to eat. It's in our fiber. It is the very essence of what makes this country what it is. It's not truly American if it's not as 'American as apple pie," right? The melting pot that our country has become is no more evident than in our cuisine. Burger joints, Chinese restaurants, pizza parlors, hot dog stands, kebab/gyro stands, chicken shacks and seafood restaurants alike are all reflections of the cultural and regional influences that we as Americans incorporate into our cuisine.

American cuisine, while pleasurable for the pallet is also notoriously high in calories. Restaurants, especially fast food establishments have sought to combat this problem by offering low calorie options and posting calorie counts for all of their products.

A recent study done by Yale & New York University found that posting calories has little to no effect on the buying habits of fast-food customers. For a nation that places as much emphasis and spends as much $$ on health-related items, while disturbing, the findings are not surprising. Relative to its size, America ranks at the top of world list with its almost 75% overweight population..

Just as our cuisine is creative, inventive and full of variety, so too are the diet and exercise techniques that so many employ to shed those dreaded pounds. Veganism is one of the myriad dietary choices one can make to live a healthier lifestyle, and it is a choice that has been 30 years in the making for Brenda Beener. Unlike vegetarians, vegans seeks to exclude animal products of any kind from their diets, including eggs, dairy products and honey.

Beener's family and its love for food and cooking traces its roots back to New Orleans, where traditional dishes are rich in seafood and meats. Think gumbo, crawfish, and jamabalya. Beener gradually overcame her love for those tasty, native dishes in order to become a complete vegan. She has not had any meat in 12 years. "Being from New Orleans, the hardest part was overcoming seafood" says Beener.

As time passed, Beener's repertoire of vegan dishes expanded and she took chef courses to enhance her seasoning and presentation skills. From those classes, Beener began offering her services to friends and family, personally preparing delicious and aesthetically pleasing vegan dishes. The feedback was so positive, that what began as hobby has turned into a fledgling business Beener now calls 'Seasoned Vegan.'

Seasoned Vegan is a labor of love that combines Beener's passion for the vegan lifestyle with her passion for preparing dishes. Beener uses all organic ingredients and seasonings in her dishes, and I can tell you from first hand experience that they are outstanding. I had some 'tuna' casserole that knocked my socks off. Seriously. I'll be back for more real soon.

Beener takes pride in the fact that it usually doesn't take much to convince bona fide carnivores such as myself that vegan dishes can taste just as good if not better than their meaty equivalents.

"Sometimes people are skeptical initially, but I just let them taste the samples and let their taste buds do the talking. The seasoning is what makes my dishes stand out from others. "

Vegan Chicken

Teriyaki Orange Broiled Chicken, Yams, Brown Rice,

Mustard & Kale Greens & Corn Muffins

The Seasoned Vegan team is comprised of Beener and a small group of assistants who prepare and package meals and dishes. The Seasoned Vegan team makes house calls as well as caters events and functions to bring a fine vegan dining experience wherever the customer desires. These services do not come without cost however. Using all organic ingredients, and providing in-home services may run a tad more than a traditional restaurant dinner but Beener's justification begs a question that we all must ask ourselves; "At the end of the day it's about my health, my life, and how much that is worth to me?"

Now that's food for thought...

For more information on Seasoned Vegan, and a look at some of Mrs. Beener's popular dishes, visit. SeasonedVegan.com.

First Swine Flu victim identified. "Patient Zero"

His name is Edgar Hernandez, and he lives in a La Gloria, Mexico, a village of 3,000 people. Officials have confirmed that his was the first known case of Swine Flu.  Edgar's town is near a massive pig farm operated by U.S. food giant Smithfield Foods and his mother believes that is how Edgar contracted the virus. 30% of the town has now been infected with the virus. 

Smithfield Foods claims it has tested its pigs and has not found any sign of the virus. Residents of the community claim Smithfield does not properly handle waste and that mishandling contaminates the air and water. Read more here.

Wouldn't it be something if the cause of what may become a global pandemic resulted from the actions of a U.S. company ??

The World Health Organization says at least 105 cases have been confirmed worldwide including 64 in the U.S., 26 in Mexico, six in Canada, three in New Zealand, and two each in Spain, The UK, & Israel. To date, the Swine Flu is responsible for seven deaths.