By Ethan Trinh, Grade 11
Ever since I “landed” my job at Whole Foods Market, my co-workers have been the best at introducing me to new foods, one of which was kale. The name sounded familiar at first, but, much like many other produce items at the store, I had no idea what to do with it. My fellow associate, Mellissa, took me to the market’s salad bar to get a taste of kale; lo and behold, it tasted great! I somehow never quite liked eating vegetables, and so I have always stayed away from them, but the kale was truly amazing. Mellissa gave me a quick rundown of the nutritional value of kale. Still, she said that she had given me only some information, not a whole lot, so I decided to do a bit of research myself.
Written by Editors of the Word
The U.S. Congress has done it again! It is not the first time that the Congress has frustrated the American people. But instead of doing so by spending almost $1.3 trillion on wars, the brouhaha they’ve caused this time stems from the passing of a bill that blocks regulations of tomato paste, potato, and salt in school meals. The law now declares the tomato paste used on pizzas as a viable replacement for vegetable as a source of nutrition. So, does that mean that the Congress is affirming that pizza is a vegetable?!
For the sake of argument, Tammy and Max have each taken a side. As for me (Winnie), I am going to sit back, relax, eat some popcorn, and watch them fight for a win.
By Jacqueline Ding, Grade 10
It seems to have escaped our notice that genetically modified (GM) crops have stealthily established themselves in the supermarkets around the world. If you keep reading, you will soon find out what the risks of ingesting such products are and how the public has turned a blind eye to the dangers they pose.
By: Jenny Ho, Grade 11
Living in North America, we are blessed to have a wide variety of food choices. However, many foods have a bad rep, better known for its high fat, sugar, sodium or calorie content or not to mention its low nutritional content. Depending on some of the choices we make, there are plenty of healthy alternatives to these foods.
Meat: Protein from meat is found in almost all meals we consume. Try choosing foods made with leaner cuts of meat – this means most of the fat and skin is removed. Stay away from anything that is heavily coated in thick sauces/creams. Also, try to eat less meat that is coated in a batter, and then deep fried; it soaks up a lot of excess oil.
Chocolate: Who can resist chocolate? It’s always been known as a heart attack in a wrapper – that is, if we eat too much! Regular chocolate bars found in convince stores are chock full of sugar and other additives (whose names I cannot pronounce). A better alternative is dark chocolate, which has tons of antioxidants, and more cocoa content. Dark chocolate has less sugar and fat, which is usually added to cheap chocolate. To consume, melt the chocolate over a double broiler. With the melted chocolate, coat fruits, such as strawberries and bananas. Then let it harden in the refrigerator. This way, you’ll still get a satisfying portion of chocolate, and enjoy some nutritious fruit.