Mary’s Memo #2128


Hoping to broaden understanding about the benefits of Omega-3 fatty acids, a Purdue University-based international consortium has launched a website and newsletter campaign to educate the public, physicians and veterinarians.

Bruce Watkins, Purdue professor of nutrition and director of the International Omega-3 Learning and Education Consortium for Health and Medicine, said most people have heard of Omega-3s but they don't understand what Omega-3s are, the types of Omega-3s in food and how to use them for better health. "There are different types of Omega-3s needed throughout the lifetime. We're trying to help consumers with information that will help them make good decisions throughout their lives."

Omega-3 fatty acids are found in nuts, oils and fish. Some are essential for retinal and brain development in infants, for instance, and for reducing the risk of cardiovascular disease in adults.

The website,, answers basic questions about what Omega-3 fatty acids do, where to find them and how to ensure a person is getting the right type of Omega-3s. "There's a lot of fundamental information for the consumers and doctors so they can better serve themselves and their patients," Watkins said. Newsletters will go out every other month and can be received by signing up at this site.


Unless they're on sale, you'll soon pay a premium for fresh blueberries grown outside the USA. Before they're gone, do make Blueberry Crumb Cake from the Everyday Food cookbook published in 2007. It's no secret that Everyday Food magazine is my favorite food publication and I recommend it highly! Any "foodie" will appreciate a subscription for their birthday or Christmas. Earlier this summer I served Blueberry Crumb Cake at the Bryan Chief and except for those who didn't like blueberries, it was well received.


4 tablespoons unsalted butter (1/2 stick) at room temperature, plus more for pan
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup sugar
1 large egg
1/4 cup buttermilk
1 1/2 cups fresh blueberries, picked over, rinsed and patted dry

Streusel Topping
Preheat oven to 350F. Butter a 9-inch square baking pan; dust with flour, tapping out excess. In medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, salt and allspice. In another bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs; beat until combined. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour; beat until just combined (batter will be stiff). In a small bowl, toss the blueberries with remaining teaspoon of flour. Fold the berries into batter; spoon into prepared pan. Sprinkle evenly with Streusel Topping. To make topping, combine 1 cup flour, 1/2 cup packed light brown sugar and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) butter until large, moist crumbs form. Make sure crumbs are large so they form a crisp topping as the cake bakes. Recipe makes 9 servings.

Source: Great Food Fast, 250 Recipes for Easy, Delicious Meals All Year Long; Clarkson Potter Publishers, 2007, $24.95/softback.


In my opinion, too many zucchini bread recipes have too much oil. It does make a moist loaf but all that oil is not good for us! But Nancy Hoene of Bryan replaced 1 cup of oil with 1 cup of applesauce and her zucchini bread was still moist. I know because she shared two slices with me.


3 eggs, beaten 1 cup applesauce
2 cups grated zucchini
2 teaspoons vanilla
2 1/2 cups sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups unsifted all-purpose flour

Preheat oven to 350F. Blend applesauce and eggs together. Stir in zucchini and vanilla. Mix dry ingredients together. Add to wet mixture until just blended. Spoon into greased and floured 9x5x3-inch loaf pans. Bake until a toothpick inserted in center comes out clean, about 35 to 40 minutes. Let set for 10 minutes, then remove from pans and cool completely.


I make no bones about my weakness for potato chips and aversion to MSG. That means I don't eat flavored potato chips because most contain monosodium glutamate. So was I excited while perusing the chip aisle at Chief to find Sour Cream and Onion Baked Lays without MSG and 65% fewer calories. Were these chips made for me or not! I put the bag in the backseat of the car so I couldn't eat them on the way home. Of course they're not the same as eating the greasier kind but for someone who can't stop with a serving, they're a better choice for me. PS: There are also baked Ruffles, Cheetos and Tostitos. Download PDF of Memo #2128

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