Christopher Ranch

I hate being sick.

I rarely come down with anything – knock on wood – but am recovering from a recent case of bronchitis. Apparently, my body does not appreciate it when I don’t sleep, sacrifice food, talk too much and indulge in one too many glasses of wine.

Therefore, I have been trying to ingest as many healthful products as possible, in addition to my 10 bottles of cough syrup and Z-Pak.

Now, numerous studies have indicated fresh garlic’s substantial medicinal value, equipped with antioxidant, antibacterial and antiviral properties, but a recent study reaffirmed garlic’s positive health benefits, as a result of its high selenium content.

Selenium is a prominent nutrient found in fresh garlic, and, according to the European Food Safety Authority’s Panel on Dietetic Products, Nutrition and Allergies, selenium could provide “protection of DNA, proteins and lipids from oxidative damage, normal function of the immune system, normal thyroid function and normal spermatogenesis.” (See article – “Positive Selenium Health Claim Opinion Welcomed)

Huh? I was wondering the same thing. So, I did some research.

In layman’s terms, selenium is stimulates the production of antibodies, which the immune system uses to locate and battle bacteria and viruses, and is believed to activate T cells that trigger white blood cells to combat infection. Therefore, the nutrient is believed to help boost the immune system and fight harmful cells and tumors.

With that being said, you better believe I accelerated my intake of fresh garlic in recent weeks.

I’m obviously no doctor, and it’s hard to identify whether it’s my meds, my nightly scotch (soothes the throat) or aggressive doses of fresh garlic (maybe all three?!), but I feel much better.

If you’re looking for a holistic approach to remedy the plethora of sicknesses going around – be it bronchitis, flu, swine flu, allergies, etc. – popping a daily clove of California heirloom garlic definitely couldn’t hurt.

The reasons for this are plenty – the leaves begin changing (in Los Angeles, the palm trees turn a darker hue), the air turns cooler, Saturdays – and Sundays – are centered around football (and drinking beers), I ditch the sandals and don the boots and – arguably most exciting – it’s chili season.

I love me some chili, but the air’s got to be cool, and football has got to be on TV. Therefore, the time has come.

There is an art to chili, however. One cannot just slosh some beef, chili spice, beans and tomato sauce in a pot and call it “chili.” This is not goulash we’re talking about it. Being from Kansas – we take our chili seriously.

Good chili has requirements. You need fresh ingredients – fresh bell pepper, fresh chili pepper, fresh onion, fresh garlic, fresh tomatoes. You need serious heat – Tabasco, hot chilies, cayenne pepper, red chili flakes, etc. You need lean meat – like fresh ground chuck meat, turkey meat or bison – none of that highly processed, low-grade mystery meat. You need red kidney beans, black beans, etc. – not the chil-doused beans. Like I said, there’s an art to chili.

So, I compiled some delectable chili recipes – of all shapes and sizes – that pay heed to the caliber of dish chili is:

Building A Better Chili – Garlic Style

Turkey Chili

Bison & Bean Chili Recipe

Vegetable & Bean Chili

My Husband’s Homemade Chili

White Bean Chicken Chili

Vegetarian Pumpkin Chili…in honor of Halloween

Three Bean Chili With Garlic

So, cozy up in a blanket, get the fireplace burning, turn on College Gameday and grab a bowl of chili. It’s the season

Bill Christopher, Christopher Ranch owner, shared his insight on the news show about how cheaper Chinese garlic has disrupted the domestic garlic market.

In recent years, he said, despite a steady supply of fresh, domestic garlic yearround, imported Chinese garlic has come to represent at least 50% of fresh garlic consumed in the U.S. Read more about the conversation in this article – China-U.S. Trade Dispute Key Issue at G-20

The influx of Chinese garlic compromises not only the business of domestic farmers, but the quality of garlic many consumers are receiving, as Chinese garlic has proven inferior in flavor, freshness, safety, health and sustainability to domestic garlic.

For example:

- Chinese garlic can take up to 60 days in an ocean container to reach the U.S., threatening freshness, flavor, safety and the environment.
- Chinese suppliers are not forced to adhere to the strict food safety and quality control standards that U.S. suppliers must comply with, including Good Manufacturing Practices, Good Agricultural Practices and third-party food safety audits.
- Sensory evaluations testing for flavor – conducted by leading Chef Cary Neff – proved that California heirloom garlic maintains its flavor throughout the cooking and serving process, whereas the flavor of Chinese garlic drops dramatically – at times, losing up to 50% of its original flavor.
- California heirloom garlic contains higher levels of essential oils and nutrients (including vitamins, amino acids, proteins and minerals) than Chinese, Mexican and Argentine garlic, according to brix and allicin tests performed by the National Food Laboratory. This translates to more flavorful, healthier garlic.

There is a contentious water problem raging throughout California’s San Joaquin Valley – an area that produces a major portion of domestic food – that pits environmental protection against domestic agriculture and food supply.

The problem being – water is scarce. And, becoming increasingly scarce, as multiple contenders – farmers, residents and endangered fish – vie for the same water reserve.

Opinions vary on who is depleting the supply and who deserves a greater piece, but one thing is clear – the supply is waning steadily and has critical, far-reaching implications on, not only California’s farmers and the American food supply, but the California and American economy, the environment and ultimately – the American consumer.

Without water, crops obviously cannot grow in California, and California is the only state where many of these crops are capable of growing. Therefore, numerous farmers could be forced out of business, and their respective crops could be reduced or eliminated. We’ve already witnessed significant cutbacks.

Domestic crop reduction could potentially burden the American consumer in several ways.

For starters, if these crops are not grown in California, U.S. consumers will either go without them or will be forced to rely on foreign countries for these fruits, vegetables, etc. In some cases, imported crops are more expensive than domestic produce and some pose a greater food safety risk than domestic produce, as foreign safety standards often aren’t as stringent as those in the U.S. Imported products also compromise freshness, flavor and the environment.

However, endangered fish apparently need this water, too. Hence, where do we go from here?

A little background might help.

Differing Views

- The California water crisis stems largely from environmental restrictions that have ceased water supplies flowing into the San Joaquin Valley – to famers and residents – from the Sacramento-San Joaquin Delta (a conveyance system many call antiquated), in order to redirect it to the endangered delta smelt fish, many say.

San Joaquin’s farmers have faced water reductions for multiple years, but the recent move to turn off the delta pumps mean San Joaquin farmers are now receiving only 10% of the water supply they were previously allocated. And, previous water supplies were marginal, considering farmers south of the delta received only half of what they anticipated in 2007, and 40% in 2008 (due to federal mandates), said Lester Snow, director of the California Department of Water Resources, in a Los Angeles Times article.

Tom Birmingham, general manager of the Westlands Water District, said 1 million acres of almonds, tomatoes, lettuce, grapes and other commodities are “in a crisis” due to environmental regulations, according to an article on the San Diego News Network.

- On the other hand, biologists say the health of the delta smelt – a 2- to 3-inch fish – indicates the overall health of the ecosystem, including other fish species, like striped bass, longfin smelt, threadfin shad and Chinook salmon, according to an article in the San Francisco Chronicle. (Likely why the federal government is on the brink of implementing further water restrictions to protect the Chinook salmon, the steelhead and other fish, with estimates predicting further eradication of 500,000 acre-feet of water, according to an article in The Washington Times.)

- Others claim California’s three-year drought is to blame for the water reduction.

- Still, some environmentalists say the agricultural industry needs to operate more efficiently and learn to use water more conservatively.

Numbers show, however, that California’s limited water supply is causing economic catastrophes, particularly scaled-back crop production (due to lack of water and, thus, higher water costs) and rising unemployment (fewer farms and, thus, farm jobs).

According to estimates by agricultural and business groups, 250,000 acres of farmland are dying or inactive. Agricultural production from California’s Central Valley is projected to drop by between $1 billion and $3 billion this year, compared to last, as stated in The Washington Times article.

These are critical numbers, considering California’s Central Valley provides “94% of America’s tomatoes, 93% of our broccoli, 89% of our carrots, 86% of our garlic, 78% of our lettuce, 90% of our strawberries and 88% of our grapes…just to name a few,” said South Carolina Senator Jim DeMint, in an article on KMJNow.

Minimal Solutions

While solutions are being proposed from government, farmers, environmentalists and the general public, finger pointing, as well as a seeming lack of understanding among parties, remains, allowing for no consensus.

- U.S. Secretary of Agriculture Tom Vilsack promised California farmers he’d work towards solutions to resolve the water dilemma. But how? And when? And who receives the brunt?

- Senator DeMint suggested an amendment to the Interior Appropriations Act for 2010, stalling funding for one year for the two environmental restrictions that caused the delta pumps to be turned off. Doing so would allow farmers to replenish their lands, plant crops and put people to work, while providing lawmakers additional time to determine an answer to the problem, according to the KMJNow article. The Senate rejected his plan.

- A study entitled – “California Water 2030: An Efficient Future” – conducted by The Pacific Institute details a High Efficiency plan for water savings that conserves significantly more water than the status quo. It relies on farmers adopting more efficient water programs and transitioning to higher-valued crops, with the belief the “price farmers receive for particular crops remains the same.” As a result, the “High Efficiency scenario assumes that improvements in irrigation efficiency do not increase total yields, but rather that farmers capture the savings by reducing total water demand.” Great in theory, but switching to more efficient programs is costly, and crop prices do not stay consistent year round, as there are several variables – besides water – to consider.

- The Pacific Legal Foundation presented a “Save Our Water” petition with 12,000 signatures, asking Governor Schwarzenegger to request the federal government summon the federal Endangered Species Committee, aka the “God Squad,” to eliminate the water restrictions. The God Squad, though rarely utilized, is a clause within the Endangered Species Act, allowing the committee to overrule species protection in the cases of economic emergency, according to The Washington Times article. Both Interior Secretary Ken Salazar and Lester Snow discouraged that idea.

Obviously, there is no simple conclusion, but, ideally, a decision needs to be reached that protects American farmers, American food, American consumers, the American economy and the country’s environment. If that can’t be brokered, it comes down to what’s more important for the greater population – domestic food and jobs or endangered fish? Hopefully, we don’t have to choose.

I fell in love this weekend.

Though not with a person. Or anything breathing, for that matter. My heart now belongs to this little place called San Diego.

There are hundreds of reasons why San Diego is the new object of my affection. It’s beautiful. It’s clean – especially its beaches. Its downtown is vibrant, tidy and easily accessible – you can walk everywhere. People are friendly. Traffic actually flows. And, they have rickshaws.

However, what truly stole my heart was the city’s fresh, delectable array of seafood.

As a result, we ate our way through our vacation. Literally.

We wandered from La Jolla, to Chula Vista to downtown, making key stops at El Pescador Fish Market, TJ Oyster Bar and Blue Point Coastal Cuisine. Food coma city, I was the mayor.

As I perused the menus – and indulged in the garlic shrimp tacos at TJ’s and lobster-crusted Alaskan halibut at Blue Coastal (I am an equal opportunity lender when it comes to fish) – I was reminded how prominent an ingredient fresh California garlic is in seafood dishes. The robust, smooth flavor of garlic compliments nearly all fish types, particularly mild species, and garlic’s flexibility allows for sautéing, steaming, poaching, searing, baking…you name it.

Therefore, my San Diego/seafood love affair inspired me to compile a list of several favorite seafood dishes (definitely not in its entirety) – all of which include fresh garlic. Preferably, California heirloom garlic.

Cioppino

Garlic Scallops

Grill-Roasted Clam Linguine

Paella Madeira

Southern Seafood Gumbo

Mediterranean Fish Tacos

I loved everything about San Diego, but since food is the key to my heart, I supposed seafood takes the cake. They say separation makes the heart grow fonder…just not sure how long I can wait for another round of garlic shrimp tacos.

We’re being told to brace ourselves for round two of the H1N1 virus – otherwise known as the swine flu.

This is true. Yet, the good news is the U.S. is better equipped to confront the next go round with the virus – we know it’s coming, are more aware of the symptoms and necessary precautions to take, and the Food and Drug Administration has even approved four vaccines against the 2009 H1N1 flu virus. See release.

Still, H1N1 is a reality that needs to acknowledged and prepared for in the very near future, as flu season starts Oct. 4.

Like I said, a slew of measures for preventing the infamous H1N1 disease – namely the same steps you’d take to ward off the common flu – have been outlined by the Centers for Disease Control and Prevention, President Obama and doctors and scientists, alike.

The CDC’s three primary steps are:
- Get a flu vaccine.
- Practice everyday preventative measures, such as frequently washing hands with soap and water (I heard on NPR you should wash for as long as it takes to recite the ABC’s), cover your mouth and nose when you sneeze and cough, avoid other sick people and others.
- Take flu antiviral drugs, if suggested by your doctor.

However, you can take matters into your own hands by eating foods known for their antiviral abilities, such as California heirloom garlic.

California heirloom garlic, also regarded for its antioxidant, antibacterial and antifungal properties, has a high concentration of valuable oils and nutrients – including potassium, zinc, phosphorous, iron, allicin, manganese, selenium, Vitamin B and C and others – which research suggests make the herb an effective flu combatant.

When choosing garlic for healthful purposes, however, ensure it’s California grown, as California heirloom garlic has proven to contain stronger levels of these aforementioned nutrients than Chinese, Mexican and Argentine garlic, according to brix and allicin tests conducted by the National Food Laboratory.

To determine a California origin, look for the Christopher Ranch label, or pick a bulb that has its roots intact, is more off white in color and boasts rounder bulbs.

Now, we are are, by no means, suggesting that eating California heirloom garlic will avert the swine flu. We’re simply informing that it’s an easy, flavorful and inexpensive move to bolster your own health.

A clove a day just might help keep the doctor – and swine flu – away.

While the garlic business might not be as sweeping as the tire industry, domestic garlic growers, such as Christopher Ranch, are facing similar market degradation, due to Chinese suppliers exporting mass quantities of a competitive product at an unmatchable low price.

In recent years, like the tire market, the garlic industry has taken a serious hit from Chinese garlic – business has declined and acreage is down.

California garlic is available to consumers year-round,  yet Chinese garlic still represents more than 50% of the U.S. market.

Higher domestic prices are not motivated by bigger profits, either. Rather, domestic growers are confronted with higher costs to grow quality, safe garlic, including equitable wages to farmers and workers; following an extensive food safety program; sustainable farming practices; cost of land and inputs, etc.

In his move to apply the 35% tariff against Chinese tires, Obama invoked a clause – Section 421 – of trade law, which “allows U.S. industries or unions to seek protection from ’surges’ of Chinese imports, with a lower burden of proof than normal antidumping or countervailing duty cases,” according to an article in The Wall Street Journal.

In a letter to the White House, the Committee to Support U.S. Trade Laws – consisting of the California Fresh Garlic Producers Association; the Florida Fruit & Vegetable Association; the U.S. Beekeepers; the Flower Growers of Puget Sound and the American Furniture Manufacturers Committee for Legal Trade – expressed its support of the tariff, according to a separate Wall Street Journal article.

I’m not suggesting that popping a clove in your mouth while donning your robe is going to make the sun rise, but I am a firm believer that the caliber of your breakfast helps dictate your day. (i.e. – is oatmeal or huevos rancheros going to put more pep in your step? If you cry oatmeal, you lie!)

Unbeknownst to many, garlic is an exquisite breakfast ingredient.

Now, I don’t want to toot my own horn, but ever since moving to LaLa Land, I feel as though I’ve evolved into somewhat of a breakfast expert. It appears going to breakfast – or “brunch” – is some form of religion, and on the weekends, I eagerly join the crusade. What I’ve found through my breakfast travels – albeit a little bias – is that fresh garlic truly enhances a meal. So, toot toot.

When it comes to concocting a scrumptious garlic breakfast, it can be as basic as tossing some fresh garlic in your scrambled eggs or omelet, or mashing a garlic clove, mixing with warm butter and spreading on toast.

However, I’m a little more eccentric when it comes to breakfast – the more intricate and more flavors, the better. I like things wrapped, mixed, poached, scrambled, piled atop, and I don’t mind a little sweat. In regard to breakfast, I’m an equal opportunity lender…except for chipped beef in Indiana. But that’s an entirely different story.

So, considering it’s breakfast time and nearing the weekend, I’ve compiled a short list of my favorite breakfast foods – all of which boast a shot of garlic straight to the heart. Literally – fresh garlic’s good for the heart, you know?

Mexican Chilaquiles

Poached Egg Crostone With Wilted Spinach & Bacon

Rosemary-Garlic Potato Waffles

Tofu Scramble

Huevos Rancheros

Eggs Benedict With Garlic Aioli

Baked Cheese & Garlic Grits

For a ninja-style breakfast, make sure it includes fresh garlic. California heirloom garlic, to be exact.

I had breakfast next to Jake Gyllenhaal and Reese Witherspoon yesterday.

True, this has absolutely nothing to do with garlic or my post, but I can’t stop thinking about it and thought it was a good attention grabber.

Okay – it’s out of my system. We can proceed. However, for all of you wondering, they are both as good looking – if not more so – than they appear on the big screen.

Where was I? Oh, yes…back to California heirloom garlic.

So, I came across an interesting and appropriate article (particularly after a three-day celebratory weekend, which consisted of overconsumption in every form)… “10 Delicious Dishes That May Help Boost Brain Function & Concentration,” according to Food & Wine.

I could use five servings of every dish right now, and I imagine most would welcome a dose of brain power and focus.

I was particularly intrigued by these recipes, however, because fresh garlic is included in three of the 10.

Translation – eating California heirloom garlic makes you smarter. While we can’t absolutely prove this (alas, we aren’t scientists), there is probable truth, as fresh garlic is high in Vitamin B (a brain stimulant), a blood thinner (likely increasing blood flow to the brain), antioxidant and antiviral (general promoters of good health).

In addition to garlic, several other foods, known for brain-strengthening components, were incorporated into these genius dishes, such as:
Almonds – Vitamin E “may help slow cognitive decline;”
Tuna, pomegranate seeds, salmon, walnuts, mackerel - Omega 3 fatty acids “important for brain function;”
Dark chocolate – Natural caffeine “quick-fix for enhancing concentration;”
Whole wheat – Vitamin B “important for brain function;”
Avocado – Monounsaturated fats “may help enhance blood flow to the brain” and
Eggs – Choline “may help memory development.”

The 10 recipes were as follows:

Farfalle with Zucchini and Parsley-Almond Pesto

Grilled Salmon with Preserved Lemon and Green Olives

Deep, Dark Chocolate Pudding

Honeyed Yogurt and Blueberry Tart with Ginger Crust

Avocado & Onion Salad

Dark-Chocolate Bark with Walnuts and Dried Cherries

Spanish Mackerel Escabèche

Linguine with Escarole, Tuna and Sun-dried Tomato Sauce

Hard-Cooked Eggs with Crisp Anchovy Crumbs

Tuna Scallopine with Parsley and Pomegranate Seeds

I can’t guarantee these recipes will elevate you to prodigy status, but a little scrumptious health and brain power never hurt anyone.

I bet Jake and Reese eat these dishes.

To that, his mom shrugged and said, “I’ve cooked with garlic a lot ever since he was a baby, so he’s used to it.”

As I stood there pondering what had just transpired, my belief that habits are developed and cemented at a young age was verified. This little whipper snapper has been treated to fresh garlic – and likely other fresh vegetables and fruits – since birth, practically, and, therefore, actually prefers to eat fresh garlic. Now, his fresh garlic affinity might scare his fellow toddler friends away, but his heart will thank him in the long run.

This incident also underscored the fact that the dangerous issue of rising childhood obesity can be reversed. Childhood obesity is not necessarily linked to kids disliking fresh fruits and vegetables – it’s a matter of minimal exposure. What is required to combat childhood obesity are such preventative measures as enforced healthy eating habits, awareness and equipping people with the information necessary to make more educated eating choices.

The government is making preventative strides with its push to bolster the Child Nutrition Act, granting money to schools to remove fatty foods from cafeterias and vending machines and replace them with more fresh fruits and vegetables. This also means altering the current food distribution system that encourages cheap, convenient fatty foods, by better enabling schools to efficiently and inexpensively receive fresh produce. See article.

Awareness has been pivotal at the White House under Michelle Obama’s watch, with the newly planted kitchen garden ( see video) that receives frequent visits from grade-school children. This influential move by the first family will hopefully set the precedent that fresh fruits and vegetables are a critical part a child’s diet and should be included at home, as well as school cafeterias. The U.S. Department of Agriculture suggests a diet of 9 to 12 servings of fruits and vegetables daily, yet fewer than 10% of Americans meet this recommendation.

Unfortunately, we at Christopher Ranch can’t pass legislation – though there’s much we’d like to – and we aren’t quite as authoritative as the White House, but we can provide nutritious cooking tips (including California heirloom garlic) and suggestions for healthy, kid-friendly recipes (also including California heirloom garlic).

Such healthful tips, according to the American Culinary Foundation Chef & Child Foundation and Clemson University, include:

- Choose cooking methods that maintain flavor, color and nutrients of fresh produce, such as steaming, instead of boiling. Avoid cooking at high temps – except for stir-frying – and for long periods, as extended heat and liquid can eliminate essential nutrients.
- Try stir-frying – a low-fat alternative that cooks foods quickly using small portions of oil.
- Try steam-frying – minimizes fat, as it involves sautéing food quickly in a small amount of oil and then adding water, stock or wine to the pan. Cook food until it’s almost done, uncover and boil off the excess liquid.
- Substitute applesauce, pureed prunes, mashed bananas or yogurt for up to half of shortening, when baking.
- Use vegetable salsas and fruit chutneys as complements to meat or poultry, rather than heavy gravies or sauces.
- Replace sodium-filled spices like salt, with fresh herbs, such as California heirloom garlic. The American Heart Association and United States Department of Agriculture recommend a healthy adult should consume no more than 2,300 milligrams daily. Most Americans consume an extra 2,000 to 4,000 mg daily – mainly from processed and prepared foods.

When it comes to kids, the above healthful cooking techniques can be applied, but keep two things in mind…when trying to make healthy food appealing, it’s gotta be kid friendly and a variation of something they’re used to. Don’t freak them out with a tofu, veggie soufflé.

For example, kids love finger foods – take chicken fingers, for instance. Rather than deep frying, lather chicken breasts in fresh crushed garlic, then bake or grill, and cut into bite-sized pieces (try this Lemon and Basil – and Garlic – Chicken Breasts recipe). Or, try kabobs with chicken, seafood or veggies (like this Honey Lemon Garlic Chicken Kebabs recipe).

Kids love pizza, so make it a nutritious one – take whole wheat crust and, instead of tomato sauce, lather Extra-Virgin olive oil and low-fat mozzarella on the crust. As far as toppings, add turkey sausage, turkey bacon, shrimp and any desired fresh veggies, like California heirloom garlic (try this Pizza Bianca recipe).

Instead of a cheeseburger, cook a turkey burger or veggie burger (such as this Turkey Burger recipe) on a whole-wheat bun and, rather than deep-fried French Fries, roast red, fingerling or sweet potatoes (try this Roasted Garlic Fingerling Potato recipe), doused in Extra-Virgin olive oil and fresh garlic. Throw in a little low-sodium Ketchup for dipping, and, perhaps, a toy, and you’ve got yourself a nutritious Happy Meal.

When it comes to hot dogs, also a kid favorite, there are low-fat chicken, turkey and soy options. Again, place on a whole-wheat bun, and use such toppings as fresh tomatoes, onions, cilantro and California heirloom garlic – thus, the flavorful benefits of a loaded hot dog, without the heart attack. Lightlife, Ball Park, Applegate Farms have healthy alternatives.