I made this Squash and Pear Soup last night for dinner (and plan to have the leftovers this evening while answering the door for trick-or-treaters). It’s incredibly easy and delicious!

A few modifications, based on what I had in my pantry and fridge: more

My daughter came home from preschool the other day and told me that “Sadie” was sick. “She has a kidney stone,” my daughter told me. As a good parent, I nodded my head and showed sympathy while thinking, “Could that really be possible? Did my daughter hear someone talking about kidney stones and conflate two experiences?” Well, probably not, based on new evidence reported in the New York Times. more

The Science Board Subcommittee, a consortium of government and academic scientists, released a statement today condemning the FDA for what it called an inadequate safety assessment of bisphenol A (BPA) — an additive found in plastic. (Read the Washington Post’s story, “BPA Ruling Flawed.”) The chemical has been under fire a lot lately — recent research shows that BPA may contribute to the risk of heart disease and metabolic syndrome. Still, the FDA has refused to acknowledge that the chemical, which humans are exposed to in food and drink containers, poses a risk to consumers. A toxicologist for the Consumer’s Union — the consumer watchdog group that publishes Consumer Reports — had this to say: more

As a health-conscious parent, Halloween can be a little scary… scary to think that our ghouls, princesses, and power rangers might potentially consume pounds of refined sugar, artificial coloring, and unhealthy fats over the next week or so! And even more scary to think of the consequences of sugar overload: cue the crying, whining, and sibling hitting…

For my kids, I’ve noticed that unrefined fruit-sugar treats do seem to have a different effect than traditional refined-sugar candies. more

Food policy isn’t on everyone’s hot list this election season, but should it be? Acclaimed food writer Michael Pollan thinks so. Earlier this month, Pollan published a thought-provoking letter to the next president in the New York Times, titled “Farmer in Chief.” His message? Food systems, farming methods, and crop subsidies play into some of the big issues of this election: national security, energy independence, and health care. “If you’re ever going to deal with trimming health care costs, you’re going to have to deal with this catastrophe that is American diet,” says Pollan in this followup interview on WNYC.

Where do the candidates stand? more

Hundreds of dentists around the country are buying back excess Halloween candy for $1 a pound … perhaps the best idea of all for any “not my favorite” Halloween candy your kids may collect. Kids get the moolah (plus a goody bag with a toothbrush), and the dentists send the stuff to U.S. troops overseas (some dentists partner with Operation Gratitude), along with cards and letters written by the children. Win-win! Dentists, check out Dental Pro Shop for how to get involved; parents, tell your dentist about the program and urge them to participate.

The Centers for Disease Control released a report on Wednesday that says food allergies in children are increasing … up 18 percent in the past 10 years, which researchers consider more than just a statistical blip. No one really knows the reason for the jump — peanut allergies alone have doubled — but one reason, experts theorize, is simply parent awareness. When a child has a persistent health problem (and food allergies can cause a HUGE range of symptoms, including hives, headaches, fatigue, and on and on), more parents now know to ask their doctor about screening for a food allergy.

For those of you who remember my blogs about my son: Yes, he was finally diagnosed with a gluten sensitivity (which is less severe than a true allergy) and is off gluten for good (dairy, fortunately, seems to be OK, though his nutritionist advises rotating milk types). He’s feeling SO much better and his brain fog has cleared up!

Mani Niall, natural baker extraordinaire, just came out with a new cookbook called Sweet! From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener. He contributed some wonderful sweets to a DL food story a long while back, including recipes for Red Hot Peanut Butter Cookies (they’re not spicy; he created them for the Red Hot Chili Peppers band), Coconut Macaroons, and to-die-for Soy Milk Truffles. I’m psyched for this all-new collection because this guy REALLY knows his way around natural sweeteners. I think his Hazelnut-Espresso-Caramel Tart has my name on it …

I’ve been trying to cut my consumption of stuff when buying hot coffee drinks. Best of all is when I take my own insulated cup. If I forget that or don’t have one on hand, my second approach is saying “no thanks” to a plastic lid. And third is trying to carry a very hot cup without one of those cardboard cuffs like Java Jackets (which are a great idea and are recyclable, but not conducive to the “reduce” mantra). Now comes Fusion Brands’ cupcooley, a reusable silicone band that you can tuck in a purse or briefcase and slip over any hot cup. One less piece of waste to go, please.

Apparently Lebanon and Israel are sparring over who gets to claim hummus as a native dish (seems that people can find just about anything to fight about; can’t we all just get along?). As Janna Gur, author of the stunningly beautiful new cookbook The Book of New Israeli Food, says: “Hummus and falafel are dishes based on recipes that change from village to village, sometimes from household to household. The beauty of the culinary world is in the way these dishes evolve, influencing the kitchens they arrive in or being themselves transformed.” I have my own favorite recipes from the DL archives, including Lemony Hummus, Chipotle Hummus, and Black Olive Sweet Potato Hummus. And thanks to Ms. Gur for this simple version:

Basic Hummus Dip (serves 8-10)

1/2 kg (1 lb 2 oz) small dry chickpeas

1 tablespoon + 1/2 teaspoon baking soda

1 cup raw top quality tahini

1 tablespoon freshly squeezed lemon juice

2 cloves garlic, crushed

Salt to taste

1. Soak the chickpeas overnight in a large bowl of cold water with one tablespoon of baking soda.

2. Drain and rinse the chickpeas and put them in a large pan. Add water until it reaches 2-3 cm (1 inch) above the chickpeas. Add the remaining 1/2 teaspoon of baking soda and bring to a boil. Cook covered over low heat for 2-3 hours, until the chickpeas are very soft. Cool slightly, drain and save some of the cooking liquid.

3. Put the chickpeas in a food processor, add 2/3 cup of the tahini and process until almost smooth. If the paste is too thick, add a few tablespoons of the cooking liquid. Season with lemon, garlic and salt; taste and adjust the seasoning. For a richer creamier version, add the remaining tahini and process until the hummus is completely smooth and fluffy.