Racoon Foodie Musings: EDIBLE OXYMORONS

"MultiGrain Aged Cheddar Cheese Puffs"- 40% less fat, 20g whole grains, but with artificial color and msg added. I blinked to check my vision. How could I resist? They were speaking to me. Tasty but why the additives? I'm imagining an interesting marketing meeting: target group aged 35-45, females, health-minded, like cheese puffs, enjoy outdoor recreation in the North Georgia mountains...

Multigrain waffles at Waffle House? – Waffle House is a longtime family favorite and often the first stop on the way home from the airport. My mom loves their pork chops and for years, it was the only spot for my favorite--grits! So, when I saw the multigrain waffle poster, I was giddy! No more carrying wheat germ and embarrassing my family, right? I ordered one, to the astonishment of my server. Unfortunately, my joy was short-lived and they stopped selling it. I can see the market data now: “a single order from an enthusiastic short Asian woman in Smyrna." Guess that didn't carry enough ROI to launch it up there with the topped, covered, smothered hash browns.

Popular fast-food chain’s new offering: Asian Boneless Sweet & Spicy Chicken Nuggets. Authenticity alert! That’s like Paula Deen coming out with fat-free biscuits. Traditionally, Asians prefer eating the whole animal--with bone, head, tail, skin, innards and all. (Coming soon: “Bones, Heads and Pits”)

Did you know--fried pork skins, a snack that we used to eat on fishing trips to Lake Allatoona, has fewer fat grams than some crackers? Try them dipped in Thai sweet chili sauce for a flavor overload. :)

BYOWG - I carry my own wheat germ in a little pouch in my purse and sprinkle it on WFF (white flour food) as needed. At which point my eating companions move to the next table like they don’t know me...

The Varsity –an Atlanta tradition since 1928, home of the chili cheese dog, fried pies and the Frosted Orange—had a sign that read “we use 100% vegetable oil with no transfats” and “whole wheat bread available on request.” Great, make mine a double order! Krispy Kreme had a similar sign. I'll take a dozen!

Marietta Diner –twice the price for twice the food and a waiting list to get in. Impressive in this economy when many restaurants are struggling. Kids plates are the size of steering wheels. Cakes are 3-storied and photogenic. (I recommend the cheesecake.) The spinach feta pies a.k.a. “spanikopita” bring back memories of the Vassar dining hall and the 24-hour diners in NY and NJ, run predominantly by Greek families. If only they would offer spinach or whole pasta as an option...

Have Your Multi-Grain Pound Cake and Eat It, Too?

I wish that more restaurants and schools would offer whole wheat bread, pasta and multi-grain flours. Flying Biscuit and Thumps Up offers multigrain biscuits. Whole wheat buns are readily available in grocery stores. A change to more whole grain breads and pastas would make a difference. Diabetes is viewed as an epidemic by the medical community, especially among ethnic populations where simple starches and white flour dominate, like in Latino, Asian and Native American communities.

There are other factors that affect our health, of course, genes, stress management, exercise, but with some fairly simple institutional changes, we could have our cake and fiber, too! Here are a few comfort food adaptations that I make that now include whole grains, beans, vegetables, sometimes mixing white/wheat or adding wheat germ.

A few Raccoon Foodie Adaptations:

*Mac n' cheese Deluxe - add small-cut veggies, whole wheat macaroni, topped with toasted wheat germ

*PB & J (& B & A) on toasted whole wheat, add banana or apple slices, sometimes honey instead of jam

*Like Poptarts? Try figtarts - toasted fig newtons...yum.

*Whole wheat cinnamon rolls - reduce the sugar, drizzle maple syrup or honey instead of icing.

* Pound cake - add1/4 cup of wheat germ and substitute whole wheat pastry flour. A pound of organic butter is still a pound of butter, unfortunately.

Besides, isn't the main point of exercise to enable us to eat comfort food?? :)

Chinese Southern Belle - Intro

I started documenting, writing and sharing my Chinese family’s history and journey, in China, Taiwan and the Deep South with the hope that it would add an entertaining and enriching cross-cultural dimension to the tapestry of Atlanta’s history. It was a journey marked by a constant juxtaposition of cultures and customs, from egg rolls and Big Macs to Taoism and Dow Jones.

Asian American culture has come a long way since my parents landed in Houston, Texas then Atlanta, Georgia in the early 1960's. We were the only Asian family in the neighborhood and tofu and soy sauce were unheard of in the local grocery stores. Now, of course, Asian food and culture, in all its diversity, is accessible and very popular. Many of my friends have traveled to China and now teach me about the nuances of taichi, karate or Indian yoga. The cooking class my mother taught in 1988 stretched culinary boundaries with Hot and Sour Soup. In 2009, our new course will cover sushi, bibimbap, pad thai and a tour of an Asian market the size of Wal-Mart.

While the motivation was personal, I also hope that these stories will help create a stronger, shared sense of community across our differences and similarities through an appreciation and remembrance of one family's immigrant experience. Perhaps, we will find insight and inspiration in the commonality of the American experience.

May we all enjoy more cross-cultural friendships, potlucks and eggrolls n’ sweet tea!

Happy Winter Soulstice!