Pasta is no longer a favorite food only of Italians, but is now well-established as a key part of meals enjoyed by people around the world.  

Pasta also has its own day —World Pasta Day—for consumers to raise their forks and spoons in celebration of the many healthy and delicious ways people and families around the globe enjoy their pasta. World Pasta Day is traditionally celebrated on October 25^th, but because that's Sunday this year, the official celebration is on Monday, October 26^th. 

Oldways has encouraged international celebration of World Pasta Day since 2004, helping to organize scientific and culinary seminars and colloquiums on the official day of celebration. It is no different this year, when the official World Pasta Day event will be held in New York City, co-organized by the International Pasta Organization, the National Pasta Association, and Oldways.  

The celebration includes an important scientific and culinary seminar—"Pasta Meals on Every Family Table" — and a cooking demonstration featuring healthy and quick Italian and Latin American pasta meals. For the full program, please click here.

With the International Pasta Organization, Oldways also developed and introduced PASTA FOR ALL, a consumer friendly nutrition and culinary brochure about pasta, and PASTA FOR CHILDREN AROUND THE WORLD, a children’s cooking and nutrition curriculum about pasta. Both brochures are available for download on the Oldways website and on the International Pasta Organization website.  PASTA FOR ALL is available in English, Spanish, French and Portuguese (Brazil and Portugal). Please click here to access these resources.

Join us in celebrating, and don’t forget to shop for your favorite pasta meal, so you can enjoy your own World Pasta Day next Sunday (or Monday!)

Week of October 12, 2009
Effective Solutions for Healthy Lifestyles

The International Congress of Nutrition is held every four years under the auspices of the International Union of Nutritional Sciences. The 2009 Congress was held in Bangkok, Thailand from October 4-9, 2009, and a record-breaking 4,500 participants from 107 countries attended. Congratulations are due to ICN Chair, Dr. Emorn Wasantwisut, Director of the Institute of Nutrition at Mahidol University in Bangkok, and her committee for their fine planning and organizing work. 

We just returned from this Bangkok meeting, where on the morning of October 4 Oldways organized a four-hour Pre-Congress Seminar, "Effective Solutions for Healthy Lifestyles." With speakers from Thailand, China and the US, the focus of our seminar was the concept of "Management not Banishment" as a key solution for healthy lifestyles. 

The major elements of the "Management not Banishment" approach presented at this meeting include the following: 

Be sure to visit the Latino Nutrition Coalition website (www.latinonutrition.org), for a full rundown on what's going on for Latino Nutrition Month, including:

* An updated Camino Magico, our downloadable, bi-lingual supermarket guide for smarter shopping and eating

* The Latin American Diet Recipe Contest featured on the Oldways and LNC websites, as well as the official Oldways Table blog

* Newly updated 2 x 3 Latin American Diet Pyramid Poster (right)—a gorgeous, bi-lingual poster that is guaranteed to make everyone hungry for healthy and delicious foods—now available in our webstore!

Week of September 7, 2009
Introducing... The New Updated Latin American Diet Pyramid

We're thrilled to announce the release of the new bilingual Latin American Diet Pyramid, just in time for Latino Nutrition Month, which kicks off on September 15.

In April Oldways released the updated Mediterranean Diet Pyramid to an overwhelming positive response. The new Latin American Diet Pyramid follows the same "recipe"—by encouraging consumers to embrace this healthy eating pattern through a luscious, appealing, and diversified representation of traditional foods. Like the Mediterranean Diet Pyramid, this pyramid promotes eating even more fruits and vegetables, eating fish or seafood at least twice a week, participating in all kinds of physical activity, and enjoying meals with friends and family. A special emphasis was placed on some of the specific flavors of the Latin American Diet such as chiles, cilantro, epazote, yucca, tomatillos, garlic, onions, and more. Consumers of all backgrounds will be even more inspired to cook, eat, and celebrate this flavorful and satisfying diet.

The pyramid is available in our online store now. Check back often for the 2 x 3 pyramid version, which will be available the week of September 21st.

Week of August 31, 2009
Cyprus: A Jewel of Culinary Traditions

We're just back from a week-long exploration the island nation of Cyprus, where we developed the plans for an Oldways Symposium in Fall 2010. From antiquity Cyprus has been called Aphrodite's Island, and we stayed in a gorgeous hotel looking out over Aphrodite's Rock, the site of her birth, washed with the Mediterranean's blue waters.

We were excited to find that Cyprus is full of old ways traditions, foods, wines, as well as a very proud spirit.

The best known food of Cyprus may well be its incredibly delicious sheep and goat cheese, called halloumi (please read more about that in The Oldways Table, our blog at www.oldwaystable.org). Cyprus also boasts red and white wines gaining widespread international acclaim, wonderful award-winning olive oils and table olives, a wide variety of sweets including soutjouko [prounced sheh-SHOO-keh], carob, honey, spoon sweets, rose waters and a roster of other culinary delights, too.

Cyprus boasts breathtakingly beautiful hotels, tavernas (both rustic and elegant), splendid crafts (especially the delicate lace from Lefkara), ancient monasteries filled with mosaics, jewels, silver, gold and the icons so central to the Orthodox religion, as well as fairy tale-like villages that transport us back to the old days.

We are happy to share these tempting images with you. Please visit our blog daily (www.oldwaystable.org) for more about these culinary and cultural treasures.

We had the great good fortune of a wonderful Halloumi immersion during the annual foodie blow-out (aka the Fancy Food Show) at New York's vast Javits Center.

Halloumi? Aah, yes, Halloumi, wonderful Halloumi, the principal cheese of Cyprus, the island nation that serves as the northeastern hinge of the Mediterranean Sea. Though currently a not-so-well-known traditional cheese, Halloumi is on its way out of the shadows and soon to be a staple in every cheese-lover's pantry for its great flavors, unusual texture, and amazing adaptability to exciting everyday culinary uses.

A measure of Halloumi's long heritage is its name, which derives from the Coptic word ialom: the Coptic civilization that preceded even the Egyptians! So, Alexander the Great, Plato, Jesus, Anthony and Cleopatra, and Richard the Lion-Hearted all ate Halloumi!

Cypriots make Halloumi by submerging the curds of a mix of sheep and goat milks into a bath of hot whey, where they are softened and stretched (just as mozzarella cheese is made) before being folded into small blocks about the size of a one-inch stack of dollar bills.

The cheese has a mellow and subtle tangy taste, a chewy texture, and is terrific grilled."Grilled?" you may ask. Yes, truly, making it a rare treat indeed since very few cheeses can stand up to the heat of grilling or frying. But Halloumi is a sensational taste-and-texture delight when brushed with a touch of olive oil and put to some heat.

And Halloumi's just as good cubed in salads; sliced and laid down with a slice of canteloupe; with a teaspoon of capers atop a slice; and—uniquely—fried or grilled, and nibbled.

Joseph Derochowski, Executive Director, NPD Group
USDA's whole grain consumption data is five years old, but NPD can show up-to-date trends from 1998 to 2008. Are Americans eating more whole grains, since the new Dietary Guidelines and the Whole Grain Stamp were introduced in 2005?

Robert Post, Acting Executive Director, USDA Center for Nutrition Promotion and Policy
What role can government play in changing our eating habits? Get the answer from CNPP -- the folks who bring you MyPyramid.

Morten Strunge Meyer, Project Manager, the Danish Cancer Society
Americans consume less than 16 grams a day of whole grain--while Denmark's aggressive new campaign recommends a whopping 75g. What can we learn from the Danes' multi-faceted promotion of whole grains?

Lisa Mancino, Economist, USDA Economic Research Service
The economy's tanking, and whole grains often cost more than refined grains. But encouraging new research from USDA shows the price gap is shrinking.

Jon Faubion, Professor of Cereal Chemistry, Kansas State University
Just take out the white flour, and substitute whole grain, right? Not so fast. Switching to whole grain ingredients presents tricky challenges that can affect both price and availability. Learn how the best manufacturers make it all work.

Lori Tubbs, Human Performance Nutritionist, Navy Environmental Health Center
What's all the rage among Naval Special Forces? Steel cut oats for better energy sustainability and training resiliency. Learn how whole grains keep our fighting forces fit and trim.

Since Oldways events are also famous for weaving in food that supports the message, conference participants will enjoy a wide array of whole grains at every meal. Of special note will be a culinary demonstration by top Washington DC chefs of whole grain "dinner party" recipes--which we'll taste at our Awards Dinner--and a real-life school lunch (with whole grains, of course) that will make everyone wish they were back at school!

Visit the Whole Grains Council website to see the full list of speakers, and to link to our online registration system. Space is limited, and two-thirds of the slots are already reserved, so register today. Discounts for health professionals and government employees; CPE credits for RDs. Don't miss this event!

Week of March 2, 2009
Surprise! It's the Calories!

A very important article in the February 26th New England Journal of Medicine reported the results of a three-year scientific research study about what kinds of diets are most effective in helping dieters shed weight and helping them keep the pounds off when they stop dieting.

The new study's lead author is Frank Sacks, MD, a professor at the Harvard School of Public Health and the Harvard Medical School, with 17 equally prestigious collaborating authors. This large study followed 811 overweight participants for two years, while they ate moderate quantities of good foods--fruits, vegetables, whole grains and lean meats/fish--in meals that varied in their proportions of carbs, fats, and protein.

The crucial need for a study like this, and the importance of its results, lies in the "diet du jour" and "fad diet" climate long enveloping Americans. This non-stop torrent of "shout-out" books, TV, radio and print ads and promotions claim that cutting carbs or reducing proteins or lowering fats will give you that slim look.

Despite the drumbeat that "this easy as one-two-three diet will melt your pounds away," these over-hyped diets have really, really poor records of success. Proof is in the statistical pudding: Americans steadily grow fatter than ever.

Managing calories is the passport to losing weight--Eat fewer calories, you lose weight; Eat more calories, you gain weight.

What's new about the Sacks and colleagues' study is that it does not matter whether the calories are protein calories, fat calories, carbohydrate calories. All calories are alike. If you reduce your calories, you can eat fats, carbs and proteins in any proportion you like, and you will lose weight.

We applaud Dr. Sacks--a longtime friend of Oldways--and his colleagues. Oldways has long advocated managing calories, rather than banishing foods ("Management not Banishment!"), and we hope many consumers will continue to embrace this concept.

For more information on the Sacks study, please click here.

Week of February 23, 2009
Sarita's Kitchen: The Latino Nutrition Coalition Blog

Sarita's Kitchen, the Latino Nutrition Coalition's blog, focuses this week on diabetes, a growing health problem in the Latino community. According to the NIH, nearly half of Latino kids born in the year 2000 are likely to develop diabetes during their lifetime--one of the sobering facts that led Oldways to create the LNC.

While experts know that diabetes can be controlled and/or prevented through diet and exercise, it is also important for those at risk to learn that a diabetes diagnosis doesn't mean a lifetime of rigid, unappetizing, and tasteless meals. A great many delicious Latino foods and favorite drinks comfortably fit within traditional Latino meals. Latinos at risk for diabetes (a family history, for example) should plan their meals and snacks (food and drink) carefully.

Sarita's Kitchen and the entire bi-lingual LNC website provide a wealth of health information (uncomplicated recipes, menus and shopping lists) for Latino consumers looking for great tasting, healthy dishes and meals that reflect traditional favorite foods, tastes and flavors.

Week of February 16, 2009
Tired of cold and snowy winter? Wishing for some warm weather?
Try a taste of Costa Rica!

We just returned from a week in warm Costa Rica, where we researched one of Oldways' next Culinaria destinations.

And while here at home in New England we don't haveat our doorsteps the wonderful abundance of fresh fruit and vegetables, and the daily-fresh fish and shellfish that we found on Costa Rica's Pacific coast, we've come up with a number of ways to bring this luscious cuisine of the sun into a winter kitchen.

A great recipe for one of our favorites, ceviche (citrus-marinated seafood), is in The Oldways Table, and we have included it below.

Another refreshing treat we enjoyed at lunch almost everyday was a watermelon slush. It couldn't be easier: fill a blender with one-inch chunks of watermelon, add water to full the blender half full, and blend. This quick, thirst-quenching, low-calorie, and delicious treat will help you have warm thoughts!

Stay tuned for more information on the Oldways Costa Rica Culinaria, and please let us know if you're interested in learning more.

Scallop Ceviche
A traditional dish in many Latin American countries, ceviche's basic ingredients are fish and citrus juice, to which any number of additional ingredients may be added.

Ingredients
1 pound fresh bay or sea scallops
3 lemons, juiced
3 limes, juiced
1 cup extra virgin olive oil
1 pound tomatoes, peeled, seeded, and chopped
1 onion, chopped
1/4 cup fresh cilantro
1 teaspoon dried oregano
1/2 teaspoon freshly cracked black pepper
Lettuce leaves
1 avocado, pitted and chopped

Preparation
1. Put the scallops in a ceramic or other non-metallic bowl, cover them with the lemon and lime juice, and then cover the bowl with plastic wrap, pricking a hole in it. Let rest in the refrigerator for 6 hours to overnight; for larger scallops, leave for 12 to 24 hours. The citrus acids in the juice "cooks" the scallops, and they are done when they turn white all the way through.

2. In a large bowl, mix together the oil, tomatoes, onion, parsley, cilantro, oregano and pepper.

3. Drain the scallops, add them to the mixture and combine well.

4. Place a lettuce leaf on each plate, spoon 3-4 tablespoons of the mixture on top and surround with avocado pieces.

Recipe courtesy of Oldways President K. Dun Gifford

Week of February 9, 2009
The Mediterranean Hits a New Mark

Oldways newest packaging initiative, the Med Mark, continues to achieve unprecedented success. Shoppers can now find the Mark on more than 200 healthy products, ranging from fresh herbs to pomegranate juice.

Oldways launched the Med Mark, as part of the Mediterranean Foods Alliance, last year. The boldly designed packaging seal was created to help shoppers quickly find healthy Mediterranean foods and drinks at grocery stores. In order to bear the Med Mark, products must meet certain nutrition criteria for saturated fat, trans fat, added sugar and sodium.

Companies using the Med Mark include Lactalis USA, Lindsay Olive Company, Manfredini Enterprises, Lucini Italia, Alwadi al Akhdar, Gaea, the International Collection, Mediterranean Meals, Gnar Juice Co and Villa Cappelli.

Week of February 2, 2009
Whole Grains Conference April 20-22, 2009

What would supermarkets look like if half the grains in every aisle were whole grains? What about restaurant menus? Recipes in popular magazines? The 2005 Dietary Guidelines for Americans ask us to "make at least half our grains whole" but that's a tall task if our food environment doesn't support this move.

That's why Oldways and the Whole Grains Council are holding a conference April 20-22 in Alexandria, VA. Titled Make (at least!) Half Your Grains Whole, this conference will offer proprietary new research on our progress in supporting whole grains, along with a variety of in-depth sessions detailing the essential next steps for breaking down the remaining barriers to more whole grains.

If you work in foodservice, retail sales, food marketing or R&D, health promotion, or government policy, you'll want to attend this conference, for practical and positive ideas that you can incorporate immediately into your work. We're offering special discounts for health professionals and government policymakers, and an additional early-bird discount during February that's available to all.

Week of January 26, 2009
Whole Grains For Super Bowl Sunday!

The busy team at the Whole Grains Council is gearing up for this weekend's Super Bowl by offering some tasty whole grain options in their latest blog post. You can find the whole post here and then delve into some delicious whole grain recipes you might want to prepare for your guests. Cutting things a little too close to kickoff?

Then zoom over to their section on Snacks and Treats approved to use the Whole Grain Stamp before you run to the grocery store. That way, you know you'll be noshing on products that provide at least one half-serving (8 grams) of whole grains per serving. Nosh away!

Week of January 19, 2009
Sara Baer-Sinnott and K. Dun Gifford On WBZ Jordan Rich Show

Sara and Dun discuss the Mediterranean diet, The Oldways Table, and the health and pleasure of eating well.

Week of January 12, 2009
More Fruits and Vegetables with the Mediterranean Diet

Looking to adopt to healthier eating habits in the new year? It turns out that choosing a Mediterranean-style Diet can help you reach your healthy eating goals.

A recent study published in the Journal of the American Dietetic Association found that women who chose foods from an "exchange list" of foods commonly found in a Mediterranean Diet more than doubled their fruit and vegetable intakes and dramatically increased their consumption of "good" fats.

Even more, study participants who followed the exchange-list plan reached the goals of the Mediterranean Diet within three months, and were able to maintain the change. Women who did not use the exchange list made no significant dietary changes.

Want to follow a Mediterranean Diet? The list of foods used in this study included suggested servings, or exchanges, of several categories of foods, including:

* 8-10 servings each day of high monounsaturated fatty acid (MUFA), such as olive or
hazelnut oil, avocado and macadamia nuts.
* >1 servings a day of dark green vegetables, such as broccoli and spinach.
* At least 1 exchange per day of garlic, onions and leeks.
* >1 tablespoon per day of green herbs, such as basil, cilantro and sage.
* >1 servings a day of red vegetables, such as tomatoes and tomato sauce.
* >1 servings a day of yellow or orange vegetables, such as carrots and pumpkin.
* >1 servings a day of other vegetables, such as artichokes, cucumber, green beans and sugar snap peas.
* >1 servings a day of vitamin C fruits, such as oranges, mangoes and strawberries.
* >1 servings a day of other fruits, such as apples, bananas and grapes.

Eat up!

Week of January 5, 2009
Press Release: New Year's Resolutions Made Easy with "Mediterranean Makeover"
Oldways' new Facebook widget nudges Americans to improve their health. Click here to download and read the entire press release.