Why is it important to buy organic?
What is the big deal about genetically modified organisms in our food supply?
Where is it best to shop for food?
If you are perplexed by these and similar questions, we are here to help! I was very excited to catch up recently with the founders of Apple to Zucchini, a NYC based family eating and nutrition resource helping consumers better understand where their food comes from and how to make informed and intelligent choices. I fell in love with the eloquent summary of their philosophy: Eat Naturally; Live Organically even before I met them in person and learnt quite a lot at one of their workshops.
Tribeca Nutrition: Who are the masterminds behind “Apple to Zucchini”?
Apple to Zucchini: Apple to Zucchini was founded in 2012 by a food writer and editor Natalya Murakhver and pediatric nutritionist Vicky Feltman. Natalya has written on food labeling and natural food and served as the co-editor on “They Eat That,” a cultural encyclopedia of weird and exotic food. She earned a Masters of Arts in Food Studies from NYU and studied wine and spirits at the International Wine Center and the American Sommelier Association. Vicky is a nutritionist who specializes in childhood nutrition. Before going into private practice Vicky worked at the New York Children’s Health Project, where she counseled kids and adults and taught nutrition education. From 2008-2010 Vicky was a frequent contributor to AOL Health and AOL Food, writing about the latest nutrition news and developing healthy meal plans and recipes. Vicky has a BA from Cornell University and a Masters of Science in Nutrition from NYU. Prior to becoming a registered dietitian, Vicky spent four years as an editor at O, the Oprah magazine, and later worked as a restaurant publicist in New York and Los Angeles. Apple to Zucchini was inspired by Natalya and Vicky’s own children, ages 2.5 and 21 months.
Tribeca Nutrition: In its recent statement, the American Academy of Pediatrics explicitly recommended parents switch to organic foods whenever possible to reduce exposure to pesticides. Why are chemicals like pesticides and fertilizers especially dangerous for children?
Apple to Zucchini: Children are particularly sensitive to pesticides and fertilizers as their bodies and internal organs are still developing. Additionally, compared to adults they ingest more food/drink in relation to their body weight, so they are especially susceptible.
According to the Environmental Protection Agency, pesticides can also block the absorption of key food nutrients that children need for healthy development; damage children’s excretory systems, as their bodies may not fully remove these toxins; and act as endocrine disruptors, altering puberty and other biological processes. In other words, take care to limit your children’s exposure to these nefarious substances. Opt for organic whenever possible!
Tribeca Nutrition: Supermarket, local grocer or farmers’ market- where would you rather shop and why?
Apple to Zucchini: Farmers’ Markets are always preferable (or CSAs- Community Supported Agriculture). We love buying fresh produce in season and pastured meat, poultry and dairy products directly from the farmers. But we realize that farmers’ markets cannot always supply everything a household needs- and especially in the colder months when fresh, local produce is limited.
We would love to say that we shop local grocers frequently but the truth is, we often end up at Whole Foods or Fairway, because both of these markets offer such broad selections of fresh, organic produce, grains, beans, dairy and meat. Whole Foods offers sustainably sourced fish and meat/poultry that is clearly labeled with a custom rating system, telling customers how the animals were raised. There are also many different kinds of organic dairy (and non-dairy alternatives).
In the winter months, we buy plenty of frozen organic fruits and vegetables, which we add to smoothies, soups, sauces and more. Whole Foods’ frozen organic cherries are especially delicious as a kid dessert or in a yogurt parfait!
Tribeca Nutrition: Many of us are concerned about animal welfare as well as antibiotics in animal products. What are the important things to look for on the food label to make sure the animals have been treated well and their meat does not contain anything potentially dangerous?
Apple to Zucchini: The gold standard when buying meat is “Animal Welfare Approved”. Unfortunately there is not nearly enough supply and often the best we can find is “Organic” and “Pasture-raised”, or “Grass Fed” for beef. We prefer to buy our meat products at either Whole Foods where there is a very clear animal welfare rating system (1-5, with 5 being the best), or at farmers’ markets where you can ask questions to the farmer directly and really learn how the animal was raised. While these products are more expensive than conventionally raised meat and poultry, we believe they are worth every penny!
Tribeca Nutrition: What are the best 3 ways to avoid genetically modified organisms in the food we buy?
Apple to Zucchini:
- Always read labels and avoid conventional processed food (and anything containing High Fructose Corn Syrup).
- Eat organic, as GMOs are prohibited in organics.
- Avoid conventional (non-organic) SOY, CANOLA, CORN, COTTONSEED OIL AND SUGAR, as nearly 90% of these crops have been genetically engineered.
And when eating out, opt for restaurants that offer information about the products they serve- traceability. Clean Plates Guides offer this info for NY and LA.
Tribeca Nutrition: For those hungry for more information about safe and ecologically produced foods, what websites or books would you recommend?
Apple to Zucchini:
- Our great mentor at NYU Marion Nestle has a terrific blog at www.foodpolitics.com and has written many respected books on the politics of food in our country- she is always worth reading.
- Jonathan Safran Foer’s EATING ANIMALS is an incredibly well-researched look at factory farming and conventional agriculture.
- For those looking to get a broader overview, and easy introduction to how our country began eating as it does, Eric Schlosser’s FAST FOOD NATION will give you a crash course and is an entertaining read.
- Michael Pollan’s FOOD RULES and his Facebook and twitter pages provide amazing content that inspires and educates us daily.
- Mark Bittman at the New York Times articulates concerns we have about the food environment each week in his The Opinionator column. He isn’t shy about pointing fingers and always stirs up controversy- and he’s always right on target!
- Also, films like “The Future of Food,” “Food, Inc.,” “Fresh,” “The Vanishing of the Bees.”
Tribeca Nutrition: What are the best 5 ways to reduce pesticide exposure through foods?
Apple to Zucchini:
- Buy local, (organic if possible) in season at your farmers’ market (or frozen organic in the colder months).
- Eat more organic produce.
- Eat less processed food.
- Use EWG’s Dirty Dozen as a good reference for highest pesticide residues in fruits and vegetables.
- Avoid genetically modified foods as they are grown with pesticides built in!
Tribeca Nutrition: What foods are always in your pantry and refrigerator?
Apple to Zucchini: Refrigerator: organic apples, avocados, kale, carrots, butter, goat milk, almond milk, Parmaggiano Reggiano, and Greek yogurt. Freezer: wild salmon, ground bison, frozen organic peas, corn, wild blueberries, black cherries, chocolate gelato, Italian pizza (Trader Joes or Whole Foods), good bread (which we keep frozen, and toast to order). Pantry: bananas, cashews, quinoa, steel cut oats, maple syrup, dark chocolate, and of course fresh onions and garlic (which we use copiously in most recipes!).
Tribeca Nutrition: What is your favorite 20-minute dinner recipe?
Apple to Zucchini: Quinoa with vegetables and sautéed wild salmon.
Preparation:
- Steam quinoa (15 minutes)
- Lightly sauté carrots, broccoli and peas in crushed garlic and butter (add a touch of olive oil so the butter won’t burn, and some water when the liquid evaporates)
- Season wild salmon with salt and pepper and and sear it for 3 minutes on each side.
- Plate and serve a scoop of quinoa (add a little butter or parmesan cheese to taste), sautéed vegetables and salmon.
- Bon Appetit!
Tribeca Nutrition: What are your secrets to raising your children as healthy eaters?
Apple to Zucchini: We never force them to eat anything and we try to expose them to as many tastes, textures and foods as we can. We shop together at the farmers’ markets and the grocery stores; touch, smell and talk about our food. They watch us cook and have their own toy kitchens, and when we go out for meals, we don’t order off the children’s menu. Our kids eat what we eat and we eat healthy and diversely.
Apple to Zucchini organizes workshops and events for parents and kids on everything from how to be a savvy shopper (hidden ingredients, label reading, GMOs, etc) to why to buy organic milk, meat and dairy. They focus on the basics: how to buy, prepare, and enjoy fresh, local, unprocessed foods.
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