The polenta tasted as if he had added butter. It was creamy and flavorful. Diners who have been turned onto it say the flavor is stunningly complex. “It’s kinda crazy,” he says. The taste is coming directly from the corn. Barber says this corn is just one example of what can happen when crops are bred to be flavorful and colorful, not just big. The chef says he hopes this story becomes more than just a foodie fascination with heirlooms because he thinks there’s more at stake here about the way our food is grown.
For the original version including any supplementary images or video, visit http://www.npr.org/blogs/thesalt/2013/08/07/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition
Egg nutrition: Get the facts
Two whole eggs contain 250 milligrams of choline, about half the recommended daily value. Yolks also contain two other nutrients that pregnant women need, including B vitamins, crucial for fetal nervous system and spinal cord development. The other nutrient is iron. Though an egg has only 5 percent daily value of iron, the iron found in eggs is a healthy mix of both sources of ironheme and non-heme. Eating two eggs, then, supplies a pregnant or breast-feeding woman with 10 percent daily value of iron, lowering the chance of developing anemia, something to which pregnant and breast-feeding women are more susceptible.
For the original version including any supplementary images or video, visit http://www.mnn.com/food/healthy-eating/stories/egg-nutrition-get-the-facts
Minnesota Nutrition Conference announces 2013 program
The program also includes 13 University of Minnesota research updates, 2 lunchtime research updates by Diamond V Mills, and 1 roundtable discussion with 6 equine industry experts. The Pre-conference Symposium, Fortifying Vitamin KnowledgeAbsolutely Essential!, on the morning of September 17 is sponsored by DSM Nutritional Products. Alltech is sponsoring the Welcome Reception in the evening. As in years past, a compilation of all speaker manuscripts and abstracts as well as sponsor information will be published in the official conference Proceedings. The conference has also been approved for 12 continuing education credits by ARPAS, and the Minnesota Board of Veterinary Medicine has approved 12 credits for the main conference and 6 for the equine only program. Once again, the Minnesota Nutrition Conference promises to be an excellent opportunity for the livestock nutrition industry to come together for learning, professional development and networking. We are very proud to present some of the finest experts in the livestock nutrition field to share the latest research, knowledge and best practices, said Krishona Martinson, PhD, conference co-chair and Equine Extension Specialist for the University of Minnesota. The conference has received outstanding support from industry sponsors this year. Industry support is the lifeblood of the Minnesota Nutrition Conference, and we are very grateful to all our sponsors who help make this conference possible, said John Goihl, conference co-chair and owner of Agri-Nutrition Services, Inc.
For the original version including any supplementary images or video, visit http://www.dairyherd.com/dairy-news/latest/Annual-Minnesota-Nutrition-Conference-announces-2013-program–220664601.html