Paul Newman would not be happy. The guardians of the Newman’s Own Organics brand have been playing fast and loose.

The Newman’s Own food brand was founded by actor Paul Newman and author A.E. Hotchner in 1982. Its purpose was to generate money for charity: The company gives 100% of the after-tax profits from the sale of its products to the Newman’s Own Foundation, which distributes it to various educational and charitable organizations.

In 1993, Newman’s daughter Nell Newman founded Newman’s Own Organics as a division of the company. Created to produce only organic foods, it became a separate company in late 2001. Father and daughter posed for the photograph on the label.

Now, the USDA has called out Newman’s Own Organics and some other companies for selling products that do not qualify for the use of the word “organic” on the front panel. Consumers are being misled by the word “organic” or “organics” in the brand names, while the products are not organic-compliant.

Unless a food product is certified organic, according to the regulations of the USDA’s National Organic Program (NOP), it cannot display, overtly, the word “organic” on the front panel of the product.

The investigation began in 2010 when a not-for-profit group, The Cornucopia Institute, filed a complaint against Newman’s ginger cookies, asserting that these and other products the company markets had labels such as “made with organic wheat and sugar,” but that many of the more expensive ingredients were not in fact organic.

“When products qualify for the ‘Made With Organic Ingredients’ label, it means they have a minimum of 70% organic content,” stated Mark A. Kastel, Codirector of the Cornucopia Institute. “Newman’s Own Organics ginger cookies didn’t even contain organic ginger when we did our initial investigation in 2010. That’s what I call misleading!”

You can read the Institute’s full press release here.

A small percentage of products under the Newman’s Own Organics name actually are certified organic. Most are manufactured with the lowest permissable amount of organic ingredients, 70%, and qualify for the “Made With Organic” labeling category, the third of three tiers (the best is “100% Organic,” followed by “Organic,” which requires 95% organic ingredients).

“Other brands of organic cookies that have to compete on store shelves with Newman’s, such as Country Choice, go to the effort and expense to procure organic ginger and all other available organic ingredients, and present a product of true integrity to the consuming public,” said Kastel.

As a result of the Institute’s efforts, the USDA released new guidelines yesterday, called “Use of Brand or Company Names Containing the Word ‘Organic’.”

The Cornucopia Institute, through research and investigations on agricultural and food issues, provides needed information to family farmers, consumers and other stakeholders in the good food movement and to the media. Efforts support economic justice for the family-scale farming community, backing ecologically produced local, organic and authentic food.

August 14th is National Creamsicle Day, a classic ice cream novelty on a stick that combines orange sherbet and vanilla ice cream.

You can buy a Creamsicle, have a scoop of orange sherbet and vanilla ice cream in a dish, or enjoy this cocktail version from Svedka Vodka. It uses Svedka’s Orange cream Pop vodka, a “nostalgia flavor” and one of the company’s 11 flavored vodkas.

RECIPE: CREAMSICLE COCKTAIL

Ingredients For 1 Drink

 
Preparation

1. COMBINE all ingredients in a blender, adding 1/2 cup of crushed ice last. Blend until smooth and pour into a hurricane glass.

2. GARNISH with an orange wedge and a scoop of ice cream.

 
CREAMSICLE HISTORY

In 1923, Frank Epperson, a 29-year-old husband and father working in the real estate industry, made what he called Epsicles for a fireman’s ball.

They were a sensation, and Frank obtained a patent for “a handled, frozen confection or ice lollipop.” His kids called the treat a Popsicle, after their Pop. So Frank created Popsicle Corporation and collaborated with the Loew Movie Company for the nationwide marketing and sales of the product in movie theaters.

By 1928, Epperson had earned royalties on more than 60 million Popsicles. But his happy days ended with the Great Depression. In 1929, flat broke, Frank had to liquidate his assets and sold the patent to, and his rights in, Popsicle Corporation.

Over the years, the Popsicle Corporation created other frozen treats on a stick: the Fudgsicle (a chocolate-flavored pop with a texture somewhat similar to ice cream), the Creamsicle (vanilla ice cream and orange sherbet) and the Dreamsicle (a Creamsicle filled with ice milk instead of ice cream).

Today, Creamsicle is the trademarked property of the Good Humor Company, owned by Unilever.

Here’s more on the history of the Creamsicle, and a recipe for Creamsicle Cake.
  

Fish and shellfish are the most nutritious sources of animal protein, and while Americans have been learning to eat more fish and seafood, we should be eating much more of them.

Yet, surprise of surprises, almost all of the delectable, nutritious fish caught in American waters is exported to other countries. Instead, a whopping 86% of the fish and seafood we consume is imported.

No matter how much you love shrimp, unless you’re buying from a top restaurant or fishmonger, you may wish to switch to mussels. Photo of premium tiger shrimp courtesy Caviar Russe.

Hence, fish farming is here to stay, along with, more than a few cases, its negative environmental impact and less than sanitary conditions.

EXPAND YOUR HORIZONS

The most popular fish in the U.S. are salmon, sea bass, cod and tuna; shrimp, at the top of the seafood list, is by far the most popular shellfish.

Other species have all but disappeared from restaurant menus and supermarkets. Remember that supermarkets and restaurateurs offer what is most likely to sell. So you may have to head to a fishmonger to transition to diversity of choice. Brody suggests:

 
INVITE MUSSELS TO THE DINNER TABLE

In an ideal world, says Brody, mussels would replace shrimp as America’s favorite shellfish.

Like other bivalves (clams, cockles, mussels, oysters and scallops), mussels are filter feeders that cleanse the water they live in. In the process, they gain valuable omega-3 fatty acids from the algae they consume. And, in drastic opposition to shrimp, they are nearly always sold from hygienically farmed stock.

Mussels are also low in calories, and much lower in cholesterol than shrimp and squid. And they’re easy to cook, steamed in easy preparations like Mussels Marinière (recipe below), steamed in white wine, Mussels Provençal with tomatoes, garlic and herbs, or Mussels Marinara, similar to Provençal but with oregano. Add some chili flakes and you’ve got a spicy Mussels Fra Diavolo.

It is typically enjoyed with baguette croutons, and served with sides of green salad and frites. Pair it with your favorite white wine (we’re partial to a Sancerre or a Sauvignon Blanc with this dish).

RECIPE: MOULES À LA MARINIÈRE, STEAMED MUSSELS

Ingredients For 3-4 Servings

Preparation

1. DISCARD any raw mussels that are open or have cracked shells. Open shells indicate a dead mussel, cracks in shells foster bacteria. Similarly, discard any mussels that don’t open after steaming.

2. WHISK together the flour and water in a large mixing bowl. Add the cleaned mussels, adding more water as needed to cover the mussels. Soak at least 30 minutes so the mussels can disgorge any sand or grit.

3. BRING the wine, minced shallots, parsley sprigs, bay leaf, thyme, pepper, and butter to a simmer in a large stockpot ((6 quarts or more) over high heat. Meanwhile…

4. DRAIN the mussels from the flour water liquid and rinse thoroughly. Add to the stockpot, cover with the lid and continue cooking for 5 minutes, or until the majority of the mussel shells have opened. Shake the pot vigorously from time to time, to ensure that the mussels cook evenly. While the mussels are cooking…

5. DRIZZLE or brush the baguette slices with olive oil and toast them.

5. SCOOOP the mussels in shallow soup or pasta bowls; ladle the broth on top. Garnish with minced parsley, and serve with the baguette croutons.

Jerri Graham, founder of Nothin’ But Premium Foods, had some of the same concerns of many people who carefully read nutrition labels. She realized that the snack bars her family enjoyed were lacking.

“Everything was either loaded with artificial protein powders or a ‘log’ of foodstuff that left much to be desired,” she says. “So, I started making bars that I wanted to eat, give to my friends, and most importantly, what I wanted to feed my own child.”

Jerri developed recipes and began selling her better-for-you snack bars to local cafés, farmers markets and gyms. People loved them and wanted more, but her production capacity was limited.

One day, she received a phone call from a businessman who had discovered her product, and agreed with her mission. Together, they launched the Nothin’ But line of bars and granola cookies.

Everything tastes so fresh, so good—a healthy indulgence with simple ingredients yet layers of flavor. Nuts deliver 4 grams of protein per serving, oats contribute 2 grams of fiber, honey, organic cane sugar and dried fruit are the sweeteners.

These snack bars look healthy, and they taste delicious. Photo courtesy Nothin’ But Foods.

NOTHIN’ BUT PREMIUM SNACK BARS

Nothin’ But Premium Snack Bars are 100% natural, made from a blend of organic oats, nuts, seeds and dried fruits; plus honey, organic cane sugar and olive oil. They are egg free, gluten free, cholesterol free and certified kosher by OK.

The four bar flavors include something for everyone:

 
NOTHIN’ BUT GRANOLA COOKIES

If you prefer a cookie treat, tasty granola cookies, made from the same good ingredients as the snack bars, are available in:

Retail distribution is currently limited, as is typical of new brands; but you can buy Nothin’ But online at NothinButFoodsStore.com.

Different gift assortments are available.

Send them to your favorite student, or to anyone who appreciates better-for-you foods.
  

To us, summer means fresh peach pie—a flavor that’s not easy to come by commercially. To enjoy its pleasures, you’ve got to bake your own.

When summer peaches are ripe and juicy, they don’t need a whole lot else to make a terrific pie. In this recipe, an optional tablespoon of dark rum “takes it over the top,” says Annie.

Serve the pie warm with vanilla ice cream—or if you can find it or want to make it, peach ice cream (an exquisite flavor that’s even hard to come by than store-bought peach pie). You’ll be making summer memories for everyone who tastes it.

This recipe is by Annie of Annie’s Eats, for Go Bold With Butter. The recipe follows, but first:

National Peach Pie Day is August 24th and August is National Peach Month.

> The year’s 31 pie holidays.

> The history of pie.

> The different types of pie: a photo glossary.

> America’s favorite pies.

> The difference between a pie and a tart.

> The history of peaches.

> See how to ripen peaches, below.
 
 
RECIPE #1: CLASSIC PEACH PIE

Ingredients For A 9-Inch Pie

 
Preparation

1. PREHEAT the oven to 425°F and place a baking sheet on the lowest oven rack to catch dripping juices. Roll out half of the pie dough to approximately 12-inches round so that it fully lines a 9-inch pie plate with some overhang. Transfer the lined pie plate to the refrigerator until ready to use.

2. PREPARE the filling. Peel* the peaches and slice them to 1/4-inch thick slices. In a large bowl, combine the peach slices with the sugar, flour, cornstarch and nutmeg. Toss to coat. Add in the lemon juice and rum and stir once more until well combined.

3. REMOVE the lined pie plate from the refrigerator and pour in the peach filling in an even layer. Dot the top of the peaches with the pieces of cold butter.

4. ROLL out the remaining pie dough to a 12-inch round. Cut into strips with a pastry cutter or paring knife and weave together to form a lattice top (here are step-by-step photos and instructions.) Trim away excess dough and crimp the edges together. Lightly brush the top and edges of the pie dough with the egg wash.

5. BAKE for 20 minutes, then decrease the oven temperature to 350°F; continue baking until the pie is golden brown and the juices are bubbling, about 30-40 minutes more. Check on the pie a few times during baking. If it is browning too quickly, tent loosely with foil and continue baking as directed.

6. REMOVE the finished pie to a wire rack and let cool until just warm, about 2 hours. Slice and serve.
 
 
RECIPE #2: BASIC PIE DOUGH

Pie crust dough can be made ahead and frozen for up to two months.

Ingredients For 2 Nine-Inch Pie Crusts

 
Preparation

1. COMBINE the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together.

2. DIVIDE the dough in half and shape into 2 balls. Wrap each in plastic wrap and chill in the refrigerator for at least 30 minutes.

3. REMOVE dough from the refrigerator. Roll out on a lightly floured work surface. Use as directed in the pie recipe.

 
HOW TO RIPEN PEACHES

Simply leave hard peaches on the kitchen counter, but here’s a tip: Set them upside down, on their shoulders instead of their bottoms, not touching one another. If you have a spot where they will receive some direct sunlight, that will speed the ripening (but be sure it’s not hot, baking sunlight).

To really speed the ripening, place the peaches in a paper bag. The ethylene gas given off by the fruit hastens ripening. A banana added to the bag will provide even more ethylene, for even faster ripening.

[1] Serve homemade peach pie with a side of vanilla or peach ice cream (photo courtesy Anna | Go Bold With Butter).

[3] Made with peaches fresh from the orchard. Here’s the recipe (photo © Stemilt).

[3] Don’t forget the ice cream (photo © King Arthur Flour).

[4] Peaches are summer fruits. Out of season, you’re better off using frozen peaches than fresh ones that have been shipped from the Southern Hemisphere (photo © Good Eggs).

[5] A peach tart garnished with almonds. Here’s the recipe. The difference between pies and tarts (photo © Eric Kleinberg | Taste of Home).

*If the peaches are not quite ripe or are not peeling easily, score the bottom surface of each with an “X”. Pop them into boiling water for 30 seconds, remove with a skimmer and immediately plunge into a bowl of ice water to stop the cooking. This should help make the peels come off more easily. See “How To Ripen Peaches,” below.

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