Many people believe bottled water is safer than tap water.  I’ve bought into this too, but it often isn’t true.  Municipal water supplies are tested every day for disease-causing microbes and chemicals.  Bottled water, which is regulated by the Food and Drug Administration rather than the Environmental Protection Agency, may or may not be tested, ever.  Besides, many bottled waters are tap water.  According to the American Dietetic Association, 85 % of bottled water is municipal water, which has been filtered to take out local taste and odor and a big up charge slapped on it, which we pay.

At the definitive bottled water site, you will find extensive information on bottled water, including regulations, definitions, and resources.

Also, water bottled from municipal water supplies must be clearly labeled as such. The requirement is dropped if municipal water was used but was processed and treated so that it could be labeled as “distilled” or “purified” water.

Photo from Thoth, God of Knowledge

The most important reason to marinate is to add flavors.  Here’s how a marinade works:  A good marinade is a blend of something acid (wine, citrus juices or vinegar), salty (soy sauce or fish sauce) and sweet (sugar, honey, maple syrup or jams) plus a variety of other seasonings such as garlic, herbs and chiles.  The acid softens the tissues so the meat fibers can separate and allow the marinade to penetrate, salt transports the liquid into the tissues and sugar helps hold it there.  The result is meat with lots more flavor, that is juicier and a just a bit more tender than nature made it.  Remember though – - – marination is done for flavor NOT to tenderize.

In a study done a few years ago at Michigan State University scientists set out to determine the shelf life of fresh basil picked at various times and stored at various temperatures.  They put fresh harvested basil in perforated plastic bags and then observed how many days it took for it to obviously deteriorate.

Their findings:
-    Basil stored at 59 degrees F lasted an average of 12. 5 days compared to just 3.2 days at 41 degrees, the temperature of most home refrigerators.  They also found that basil harvested at 6 p.m. lasted nearly twice as long as that picked at 6 a.m.

If you’re not a gardener, then you may not have a choice of when the basil was harvested.  You do have a choice of the temperature it’s stored at.  Remember basil stores best and longest at around 59 degrees.

From LaGrande Farmer's Market

It is a common practice in the food industry to put wax on produce.  I don’t like the practice and it is another reason why I’m such an advocate of local farmer’s markets.  Click here to listen to more: Wax on produce