Food tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Glazed Pineapple with Macadamia Nut Crunch

	Category	Dessert Recipes
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Ingredients And Procedures

1 lg Ripe pineapple; end trimmed

-skin and eyes removed 1 c Coarse chopped macadamias

1/3 c Lt. brown sugar (packed)

pn Salt 4 tb Unsalted butter, melted

1. Preheat the broiler. Cut the pineapple into 8 slices, each about

1-inch thick. For a decorative presentation you might want to cut notched

grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell. 2. In a small bowl, combine the nuts, brown sugar and salt. Add the butter and stir until well blended. 3. Place the pineapple slices on a baking sheet lined with foil. Sprinkle with a few tablespoons of the nut mixture or arrange in a graphic pattern over each pineapple slice. 4. Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1 1/2 minutes. Serve hot.

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<h1>Glazed Pineapple with Macadamia Nut Crunch</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Ripe pineapple; end trimmed <P>-skin and eyes removed 1 c Coarse chopped macadamias <P>1/3 c Lt. brown sugar (packed) <P>pn Salt 4 tb Unsalted butter, melted <P>1. Preheat the broiler. Cut the pineapple into 8 slices, each about <P>1-inch thick. For a decorative presentation you might want to cut notched <P>grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell. 2. In a small bowl, combine the nuts, brown sugar and salt. Add the butter and stir until well blended. 3. Place the pineapple slices on a baking sheet lined with foil. Sprinkle with a few tablespoons of the nut mixture or arrange in a graphic pattern over each pineapple slice. 4. Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1 1/2 minutes. Serve hot. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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