As temperatures continue to rise, can we expect to see more crop losses and higher market prices?
Any attentive Israeli who has bought extra supplies for their various holiday recipes may have noticed that produce prices are higher than usual. Those prices are likely to grow higher still. The recent heat wave that spread throughout the region literally burned Israel’s vegetable crops, resulting in massive waste that has forced farmers to raise prices to recover their loss.
Habitat destruction and other human factors threaten crucial gray wolf populations in Jordan
Jordan is a sliver of a country visible from Israel’s Dead Sea shore. It is also a sliver full of historical remnants, a whole lot of solar potential – albeit with an attendant water shortage – and up and coming conservation heroes. But there is at least one dark side to Jordan: a primordial fear of wolves. The situation is complicated; Bedouin herders protect against the creatures who prey on their livestock by poisoning them. Others run them over. And others still find satisfaction in hunting and killing them. Ignorance is creating an ecological balance that conservationists find difficult to counteract.
In order to mitigate the country’s devastating water shortages, Jordan seeks help from Thailand to create artificial rain.
Drought and floods are on different sides of the same coin, both equally devastating. Pakistan’s cries for help are being heard throughout the world while the rest of us, particularly in the Middle Eastern desert regions, are simply waiting for our turn. Yemen is close to being waterless. The Jordan River is close to dying altogether, and Jordan the country suffers one of the world’s worst water shortages. In the northern part of the country, the situation is getting serious. In the past, African cultures used to dance in order to open the skies, but Jordanian officials are studying Thai techniques that artificially stimulate clouds and make them produce rain.
Long-standing myths about the deficits of vegetarianism are herein debunked.
Good news! Going vegetarian won’t leave you with a protein deficiency or put you at risk for developing gout. We’re going to put those rumors to rest so that you can stop wondering and worrying and get started down the road to better health.
Myth 1: Vegetarians have trouble getting enough protein.
Nearly every food that we consume contains some protein. Healthy vegetarian sources of protein include eish balady (Egyptian local bread), oatmeal, falafel, tofu, mock meats, lentils, nuts, soya milk, leafy green vegetables and beans (eg, black beans, garbanzo beans and kidney beans).
Eating too much protein – especially animal protein – can put a strain on your kidneys and lead to kidney disease. A diet high in protein can also rob your body of calcium and increase your risk of developing osteoporosis.
Many people incorrectly believe that vegetarians have to combine certain foods at each meal in order to form “complete proteins”. But if you consume a balanced diet and eat a variety of grains, beans, vegetables, nuts and seeds, you’ll have no trouble getting all the protein your body needs.
Myth 2: Eating fish and other sea animals is good for you.
If you wouldn’t drink seawater, you shouldn’t eat sea animals. The flesh of some sea animals, such as crabs, calamari, tilapia and shrimp, has been found to be 9 million times more toxic than the water they live in.
The flesh of many sea animals is laden with polychlorinated biphenyls (PCBs), DDT and dioxin. Sea animals also ingest sewage, which contains dangerous bacteria such as E. coli. Serious and even fatal cases of food poisoning have resulted from E. coli contamination. Dangerous amounts of heavy metals and minerals – including cadmium, mercury, lead and chromium – have been found in the flesh of sea animals. The flesh of some sea animals even contains arsenic! Consuming these toxins can cause birth defects, various types of cancer and damage to the liver, kidneys and nervous system.
Although fish flesh does contain healthy omega-3 fatty acids, it’s much safer to obtain omega-3s from plant sources, such as walnuts, broccoli, cabbage, kale, soya milk, tofu, flaxseeds and flax oil.
Myth 3: Dairy products are a good source of calcium and are essential for bone health.
As healthy sources of calcium, dairy products can’t compare to tofu, beans, almonds, tahini, soya milk, seaweed, beans and grains. The calcium-absorption rate of milk is approximately 32 percent. Broccoli and other leafy green vegetables have calcium-absorption rates between 40 and 61 percent. When it comes to calcium, absorption is key!
A 12-year study of nearly 78,000 women found no evidence to support the claim that milk builds stronger bones. However, studies do show that the animal protein in dairy products actually increases the risk of developing osteoporosis!
Why does cow’s milk, which is supposed to be good for us, put so much stress on our bodies? Because it’s designed for baby cows! Humans are the only animals who consume milk from other species; no other species consumes any kind of milk past infancy. Dairy products are laden with cholesterol, saturated fat and an ever-increasing variety of pesticides and antibiotics. The consumption of dairy products has even been linked to heart disease, intestinal problems, obesity, diabetes and various types of cancer. It turns out that milk isn’t so good for us after all!
Myth 4: A vegetarian diet increases the risk of kidney stones and gout.
Gout, or metabolic arthritis, is the result of crystallized uric acid deposits in the joints and cartilage. The symptoms of gout include joint pain and stiffness. Scientists at the University of Bonn in Germany have found that eating a vegetarian diet can actually reduce the risk of gout. The study, published in the European Journal of Nutrition, compared the risk of uric acid crystallization for three different diets: a typical Western diet (ie, one containing excessive animal protein), a healthier omnivorous diet and a vegetarian diet. Study participants who consumed a vegetarian diet showed the lowest risk of uric acid crystallization – 93 per cent lower than the participants who consumed a typical Western diet.
A study conducted by scientists at the Center for Mineral Metabolism and Clinical Research in the US has proved that the rumor that a vegetarian diet causes kidney stones is also untrue. The study found that people who consumed a diet based on animal protein actually have a higher risk of developing certain types of kidney stones than those who consumed a diet based on vegetable protein – even when both groups consumed the same amount of protein. The scientists also noted that participants who consumed diets based on animal protein were at higher risk of developing osteoporosis.
Myth 5: Eating meat is the best way to get iron.
Nonsense! Iron is available in all kinds of foods – from beans to whole-wheat bread – and is particularly plentiful in breakfast cereals, oatmeal, nuts, peanut butter, seeds, molasses, mock meats, tofu and leafy green vegetables (such as spinach).
A study published in the American Journal of Clinical Nutrition found no significant difference between the anemia (ie, iron deficiency) rates of meat-eaters and vegetarians. A study conducted at Harvard University found that consuming the type of iron found in meat, eggs and dairy products can actually increase the risk of developing diabetes.
If you’re already a vegetarian, these myth-busting responses are great to keep in hand for the next time your die-hard meat-eater colleague is grilling you. If you haven’t gone vegetarian yet, quit making excuses – take a proactive step for your health and for animals by ditching meat and other animal-derived products! With so many options available these days, it’s easier than ever to switch to a vegetarian diet!
More Food and Health news:
Bee Stings Are Sweet in Israel: An Interview with a Beekeeper
Better insulation and passive building techniques could go a long way to reducing energy demand
An outsider would think that Egypt is roiling is soot and rooting around in the dark as the annual black cloud season begins and blackouts continue to wrack the nation. And they would be close to correct. In order to back track its energy policy, at least, Egypt has announced plans to lift industrial energy subsidies and press forward with its renewable energy plan. But the people on the street aren’t willing to wait until 2019 for a decent energy supply. Armed with a bundle of scathing statistics, Yahia Shawkat goes to town on Egypt’s poor management.
Pollution off Israel’s coast, investments in water tech, a green future and more headlines related to Israeli cleantech and the environment.
During the week of September 1, 2010, water management tech company TaKaDu was named World Economic Forum Technology Pioneer 2011. The price of lithium batteries has plunged, which is good news for Better Place and the electric vehicle industry. And an Australian tree has helped save Israel’s bee population and ensure a sweet Jewish New Year. For these stories and more, see this week’s headlines below.
Science journalist Babak Tafreshi creates night photography club.
While many people concern themselves with what gas fields “belong” to them, or who really has rights to the Nile River, Babak Tafreshi gazes at the night sky – a wholly more unified place. This perspective has led the young Science Journalist to reflect on the foolishness of divisive earthly institutions, because through his telescope the sky looks the same above every church, every mosque, and every temple.
This is not to belittle those institutions, but rather Mr. Tafreshi would want adherents of different faiths to maintain the overarching principle that we are all family on this one earth, even as they practice their unique daily rituals. In order to inspire such universal thoughtfulness, he founded The World At Night (TWAN), a collection of the most talented night-photographers’ work.
A volunteer organization founded in 2007, and named A Special Project of the International Year of Astronomy in 2009 by The United Nations Educational, Scientific, and Cultural Organization (UNESCO), TWAN collects and distributes night-time photography and time lapse videos.
These are then shared in photo exhibitions and seminars around the world, on their interactive web site, as well as those of Astronomers Without Borders (AWB) affiliates, and they have also produced a documentary film, a book of photographs, and a multimedia DVD of photography all entitled “The World At Night.”
Professional night-photographer, Tunc Tezel, showcases this image of Mt. Uludaq in Turkey on “The World At Night”
Astro-tour
TWAN also conducts astro-tours in conjunction with AWB, a non-profit organization under which TWAN operates, to sites that are depicted in the photographic collection. These are led by TWAN project leaders and photographers.
The project’s philosophy is eloquently featured on their web site:
TWAN is a bridge between art, humanity, and science. The eternally peaceful sky looks the same above all the landmarks and symbols of different nations and regions, attesting to the truly unified nature of Earth as a planet rather than an amalgam of human-designated territories. Those involved in global programs learn to see humanity as a family living together on a single planet amidst the vast ocean of our Universe. This global perspective motivates us to work for a better, more peaceful planet for all the world’s inhabitants.
According to them, the earth as seen from space demonstrates a world separated into land and sea, rather than Israel and Palestine, Mexico and America, or India and Pakistan, and the night sky is likewise a vast ocean of space. No ownership. No divisions.
“The beauty of brilliant Venus might be seen in Texas just after it is seen by sky gazers in Tehran,” the founders write. The images really do evoke the kind of awe that levitates one out of the earthly realm of separateness, into a swirl of stars and suns, a swirl of togetherness.
Enjoy a tour of Beirut the low carbon-emission way, with a walking or running tour.
Walking is the best way to get to know any city, whether it’s the city you live in or a city that you’re visiting as a tourist. It’s also the most eco-friendly way. The only energy you’re using is your own, and you don’t emit any harmful carbon. For the independent tourers out there, grab a map and some sneakers and head out on your way. But if you want some guidance – those of you living in or visiting Beirut – check out BeBeirut.
I am a fanatical ‘thrifter,’ an unstoppable charity shop consumer; the best bit about shopping in this way is that all the guilt of buying too many clothes is eradicated because they are second hand.
Instead of being a part of the disposable fashion industry, I am reusing loved clothes as well as donating my own. I am one of a growing breed of charitable, fashionable students without a guilty conscience.
Libuse Binder would be proud. Her book “10 ways to change the world in your twenties” is full of similar stories and messages, which ring true for me as a student who strives to be as eco aware as possible in everyday life. Binder focuses on how we can simply and practically change our habits and actions to benefit the wider world with bold heading, chunky boxes, and relevant logos.
This book, as Binder says, “is not limited to any age group.” However, the presentation of facts and suggestions makes for easily digestible reading, a rare thing in the world of eco-literature and a bonus for any busy student.
A play on words and a plea for blessings. Start the Jewish New Year with a variety of salads that symbolize things you desire.
Rosh Hashana’s symbolic foods represent things we ask to be granted in the coming year, the Jewish New Year. But they simply might represent words. Enjoy these easy-to-make symbolic salads and the puns that go with them on Rosh Hashanah.
Apples dipped in honey are the classic first siman. They represent our wish that the coming year may be sweet.
Beets are selek (in Hebrew), which reminds us of the word lesalek – to remove. “May our enemies be removed.”
Make a beet salad with some thinly sliced onion, salt, pepper, a little cumin, olive oil, a little sugar, and vinegar. Just add seasonings and keep tasting and adjusting till you like it.
Black-eyed peas are rubiah – similar to yirbu – to increase. “May our merits increase.”
Rather than serve them hot, make another salad of them, seasoning it with a little chopped onion and a handful of mixed, chopped cilantro, parsley, and celery tops. Add lots of fresh lemon juice to balance the earthy taste of the peas. Salt and pepper to taste.
Pumpkin – in Hebrew k’ra. This is a homonym, in Hebrew, for both “tear apart” and “read.” “May any evil decree be torn up, and may our merits be read in Your presence.”
This is a simple saute of onions, chopped tomatoes, and thin slices of pumpkin in olive oil. Add a handful of your favorite fresh herbs: cilantro, parsley, a little sage, thyme. For body, splash in a dollop of white wine or two tablespoons of good soup. Give it all a good stir and it’s ready.
Leeks, in Aramaic karsi, are associated with the Hebrew word karas – to cut down – “May our enemies be cut down.”
Slice the whites of slender, fresh leeks and stir-fry them in olive oil. Add lemon juice, salt and pepper, and serve cold.
Dates, tamarim, sound like the word sheyitamu – consumed. We wish for those intending evil to be consumed.
Stuff pitted dates with pecans or walnuts, and serve.
Pomegranates are said to contain 613 seeds each: the number of the mitzvot given to the Jewish people. We eat pomegranate seeds in hopes of fulfilling all our mitzvot in the coming year.
An easy way to get the seeds without splashing yourself scarlet from the juice is to submerge the fruit in a deep bowl full of water. Cut and de-seed the pomegranate while it’s in the water. Remove the seeds with a slotted spoon to a bowl for serving.
Carrots – gezer in Hebrew, sounds like g’zar – decree. May we be granted a good decree for the coming year.
An ever-popular carrot salad: finely grate 1 medium carrot per person; add the juice of an orange and a handful of white raisins.
The Head of a Fish symbolizes our wish to be “as the head, and not as the tail” in the world.
Lay a fresh, cleaned fish (making sure it’s local and chemical-free) in oiled baking paper. Stuff it with 1/4 cup breadcrumbs, salt and pepper, 1/4 cup chopped onions, and a handful of parsley/cilantro/mixture of thyme and rosemary as you like. Salt and pepper it, shake ground cumin and paprika over it, and drizzle olive oil over all. Bake for 20 minutes – 1/2 hour at 350 F 180 C, or until the flesh comes away from a probing knife in white flakes.
Or try this recipe for Moroccan Fish Stew. Enjoy the fish – save the head for the siman!
How to say the request. Before the first bite of each siman, say the following formula, ending the sentence according to the symbolism attached to each one.
“May it be Your will, our G-d, and G-d of our fathers, that (apples with honey) we have a sweet new year…(beets) that our enemies be removed…(black-eyed peas) that our merits increase…(pumpkin) that any evil decree be torn up, and may our merits be read in Your presence…(leeks) that our enemies be cut down…(dates) that those intending evil be consumed…(pomegranates) that we fulfill the mitzvot…that we be granted a good decree for this year…(fish head) that we may be as the head and not as the tail!”
…And…Does anyone actually ever eat the head of the fish? Depending on the size of the fish, there’s actually a nice amount of flesh in the cheeks. But many families simply display the head and eat the rest.
More festive recipes on Green Prophet:
Rosh HaShanah Honey Cake
Golden Roasted Potato Wedges
Fresh Figs with Arak and Cream
Does your relationship with technology give you feelings of impatience and narcissism? Go offline.
Along with numerous other bloggers, we have argued that a culture of doing and spending creates an impetus to do and spend more than the earth can provide. What happened to the simplicity of art to ease our earthly cares? Or simple earth-based architecture that celebrates and enhances its natural surroundings?
The Industrial Revolution happened, and more recently, an explosion of technology without which people believe they simply can not live. Certainly some technology makes life easier – like these solar stoves used in Darfur – but how often does your boss need to contact you on your shiny new iphone while you’re supposed to be having dinner with your friends or family?
Do you smile when you walk into your kitchen or does it make you frown? Maybe it is time to change your kitchen into a room you like.
Summertime can be stressful with vacation from school, children around, not to mention the incredible heat we have been having here in the Middle East. When it comes to meal times, often we find ourselves lacking the time and energy to create a full, healthy meal. Still, the benefits of home-cooking means you know exactly what you are eating, so you can control the amount of salt or sugar in your food. There are a few time saving tricks that can help you out on those chaotic days.
This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice and chicken (or tofu!)
Whatever faith and holiday you celebrate, there is no better way to enjoy them all than be eating some classic Egyptian food delicacies, some of which have been popular since the time of the Pharaohs.
One of the most popular is a vegetable and meat soup known as molokhia or mulukhiyah; a dish so popular that many Egyptians consider it to be one of their country’s national dishes. Another name for the leaves is jute. You can grow them indoors in a hydroponic garden year round, or sew some seeds in your garden in spring.
Mulukhiyah is made from the leaves of a leafy plant that bears the same name and is usually found only in parts of the Middle East. Not available in most supermarkets or even in many open air markets, molucheya leaves have to be sought after, and then prepared while the leaves are still fresh.
One of the best recipes I know comes from my own mother-in-law, who is originally from Alexandria and spent many years living in Cairo. The preparation of molucheya soup is a cherished family tradition that is lovingly passed down from mother to daughter.
To prepare mulukhiyah soup:
1. Grind about 1/2 kg of molokhia leaves in either a food processor or hand grinder until the leaves almost resemble a green paste.
2. Fry 4 or 5 large garlic “teeth” in olive oil, and add about a tablespoon of chopped coriander, known to locals as “cusbara”.
3. Have either a meat or chicken stock ready to use to mix the molucheya paste and other ingredients in.
4. Add veggie, beef or chicken soup stock with the other ingredients and add pieces of either boiled meat or chicken (or tofu!), and cook all the ingredients together in a pot on a low fire for 10 to 15 minutes. You can add other spices like black pepper, cumin, and salt to taste.
Mulukhiyah soup is best served hot with a lot of rice added. It takes a bit getting used to, but once you do, it’s easy to understand why this ancient dish was once a favorite of the Pharaohs.
Mulukhiyah, molokhia, mulukhiyya, malukhiyah, nalita, or Jew’s mallow (Arabic: ملوخية) is the leaves of jute and related Corchorusspecies used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine.
BONUS desert!
More Middle Eastern food ideas:
Za’tar Pesto Recipe from Israel’s Premiere Slow Food Chef
Silky White Malabi, Middle Eastern Milk Pudding
Taking on the Middle East: Baba Ganoush Classic Eggplant Recipe
Trapped air and burning rice waste turns Cairo’s already sullied skies black during “Black Cloud Season”
Not long ago I took a trip to the Mediterranean Sea and was appalled that from Cairo’s city center, in the Nile river, to well beyond the pyramids of Giza lie mounting heaps of trash: litter on the side of the streets, abandoned vehicles, industrial discards, and a general disrepair characterizes this once great city.
But I was even more disturbed, returning in the evening, to discover a suffocating smog hovering over Egypt’s outlying villages. My hosts explained that although technically illegal, this smog is caused by burning rice straw, and warned that this was just the beginning. Hoda Baraka, whose photography we recently featured, confirms that Cairo’s annual Black Cloud season has returned.
With nectar now readily available year-round, Israeli bees are increasing their honey production.
Israel may be a desert, going six months of the year without rain, but local bee populations are thriving and honey production rising thanks to a new flowering tree brought over from Australia.
It’s not a good time for honeybee populations worldwide. All over the globe bee numbers are dwindling, as hives are hit by Colony Collapse Disorder – an ailment which an Israeli company, Beeologics, claims to have now developed a vaccination for. Last winter alone, more than 36 percent of the US bee colonies collapsed, affecting honey production, and the one-third of all food production that requires pollination – from fruits and nuts to the dairy and beef cows that feed on alfalfa.
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