11 months ago

Tradewinds April Web

May 2014

Edenton and Chowan

Edenton and Chowan County Named Official Retirement Community EDENTON, NC — The North Carolina Department of Commerce announced Edenton has been designated a Certified Retirement Community. The General Assembly established the program in 2008 to designate communities that offer unprecedented quality of living that is desirable to retirees. “This designation will be a valuable economic development tool for Edenton and their residents,” said Commerce Secretary Sharon Decker. “The people of Edenton recognize the valuable contributions that retirees can make to enhance their community.” “North Carolina is experiencing a healthy in-migration of retirees to the state, and this program aims to attract retirees and persuade them to put down roots here,” said Wit Tuttell, executive director of the Commerce Department’s Division of Tourism, Film & Sports Development. To gain certification, a local government must submit an application that includes a comprehensive community survey and assessment tool that spans numerous dimensions reflecting the town’s readiness for retiree attraction. Ratings criteria include: · Demographics · Housing/technology · Healthcare · Local economy · Leisure/cultural opportunities · Services for retirees · Community/education/military Nancy Nicholls Chowan County TDA PO Box 245 Edenton NC 27932 252-482-0300 800-775-0111 “We are both excited and honored to be one of North Carolina’s Certified Retirement Communities and look forward to the many opportunities the program will bring to Edenton and Chowan County as we continue to embrace folks looking for a new community in which to spend their retirement years,” said Roland Vaughan, mayor of Edenton. “Edenton has those amenities, both tangible and intangible, to deliver a quality of life that is desired by many when looking for a new home. Our door is always open.” Edenton submitted an application in January 2014. Edenton is noted for its many local amenities that are attractive to retirees. Communities with this official designation receive marketing and promotion assistance from the N.C. Division of Tourism, Film, & Sports Development. Edenton joins North Carolina previously named cities as Certified Retirement Communities: Lumberton, Asheboro, Marion, Sanford, Mount Airy, Pittsboro, Eden and Tarboro. The N.C. General Assembly, during the 2008 short session, recognized the inherent abundance of quality living that the state offers and established the N.C. Certified Retirement Community Program (S.B. 1627) as a vehicle to designate communities that offer this unprecedented, quality of living that is sought by the mature community. Cancer Survivors Should Avoid Antibiotics Cancer survivors should be very prudent in their use of antibiotics, including the antibiotics in their consumption of red meat and poultry.Feedback from last month’s article compels me to discuss antibiotics in our country’s food chain. Antibiotics are used therapeutically for treatment of disease, and sub-therapeutically for weight gain in cattle, swine and poultry. The USDA does not require antibiotics to be declared on the label. Consequently, consumers should assume low levels of antibiotics in any meat or poultry product they eat. Unless its certified organic. Antibiotics kill bacteria, good and bad. Our intestine or gut flora is made up of 60-80% bacteria (multiple species) , and the immune system is headquartered there. Gut flora represses the growth of microorganisms and trains the immune system to respond and defend against disease. Overuse of antibiotics compromise’s the gut flora, and weakens the immune system. As our environment becomes more toxic, more and more antibiotics will be introduced into the food chain. Probably accounts for the remarkable growth in the probiotic market. Warren Green is a retired USDA Food Safety Specialist and cancer survivor. Warren Green is head of a prostate support group and can be reached at 252-312-1884

Caesar salad By Rosie Hawthorne A Caesar salad, properly made, is a thing of beauty, exquisite flavor, and tempting textures. Caesar salad is believed to have originated in Tijuana, Mexica, in the 1920s by Caesar Cardini. Cardini owned a small hotel and restaurant that the Hollywood crowd and San Diego socialites frequented, driving across the California border to escape Prohibition. The story goes that on July 4, 1924, people arrived in droves at Cardini’s restaurant. There were not enough fresh vegetables to go around and the kitchen was in a panic. In the 20s, Americans weren’t wild about salads (They were considered exotic, foreign, and basically food for sissies.), Cardini thought he could make a salad tableside using ingredients basic to every Italian kitchen: Romaine lettuce, garlic, lemon, Worcestershire sauce, Parmesan cheese, croutons, and eggs. In a rather desperate act to feed the deluge from the LA area that had descended upon him, Caesar Cardini went a little Hollywood himself and, with considerable dramatic flair, “performed” tableside at his restaurant, creating the Caesar salad. Every table of diners that night ordered one. I give you the Hawthorne Caesar Salad. Rosie’s Herbalicious Croutons 1 stick Land O’ Lakes Unsalted Butter 1/4 cup olive oil Extra Light Bertolli Olive Oil 4-6 cloves garlic, finely minced Fresh herbs, minced (about 2 TB each): sage thyme rosemary parsley oregano I go a little extra on the parsley and oregano. 1 loaf of bread, Italian or French, torn into pieces Heat butter & olive oil in large skillet over medium heat. Add herbs and sauté a minute or so to infuse the flavors. Add in garlic, stirring for a few seconds. Do not brown garlic; it’ll get bitter and ruin everything. Toss torn bread crumbs into butter/herb mixture. Sauté for a few minutes, tossing. Pour single layer of seasoned cubes onto baking pan. Bake in slow oven (250°) until crisp, about an hour or so. Toss every 15-20 minutes. To assemble, take Romaine lettuce, preferably just-picked from your garden, rinse it, and tear into bitesized pieces. Gently toss with dressing to coat and add in some of the best croutons to ever pass your lips. If desired, grate additional Parmesan over top. What would be lovely when you get adept at making this, is to buy one of those big, beautiful, wooden bowls and stun your dinner guests as you make the dressing in the bowl sur la table and gently toss your Romaine hearts in the uniquely Cardini way of “scooping under the leaves, turning them like a large green wave breaking towards you to prevent those tender shoots from bruising,” all the while regaling your guests with the origin of Caesar salad. Pure dinner theater. You’d be a star! Rosie’s Caesar Salad Dressing 4-6 cloves garlic 1 tin anchovies, drained and rinsed 2 lemons 2 TB Dijon mustard 2 TB Lea & Perrins Worcestershire sauce 2 large eggs, coddled 1 – 1 1/2 cups olive oil (I use ELBOO.) 1 cup grated Parmesan cheese (I use Il Villagio from the Teeter.) Mince garlic and coarse chop anchovies, then mash into a paste. A mortar and pestle works well here. Whisk in the juice of 2 lemons. Add 2 TB Dijon mustard and 2 TB Lea & Perrins Worcestershire Sauce. Whisk in 1 coddled egg. To coddle an egg, boil water and let the egg sit in the boiled water for one minute. Consider the egg coddled and whisk it in. Very slowly, whisk in the oil, maintaining an emulsion. Never add the oil too quickly. You don’t want to see a small pool of oil in the dressing. You want to constantly whisk the oil as it drizzles in to incorporate it in a creamy consistency. Taste test and adjust as you would like. We aim for a light buckskin color. Add in about 1 cup grated Parmesan cheese. I always taste test as I go along. For my tastes, I like lots of lemon. If you prefer more of the mustard or Worcestershire, then adjust it for your tastes. If you think you might have made something too strong, adding extra oil can usually take care of that. I give you my basic recipe only as a guideline. Feel free to adjust according to your own tastes.