Get a free REAL FOOD INGREDIENT GUIDE with clear 'buy this, NOT that' advice in every food category:

Blaming the Unvaccinated, What Food Companies Won’t Tell, Big Girl Wine Talk, Change Passwords or No?, and More in Today’s Monday Morning Mix-Up 4/14/2014

Monday coffee

Good morning everyone! I’d love to hear from any wine drinkers out there, because I’m wondering if my kayla-raeexperience is ‘normal’. Friday night we went out with friends to a new place here in our hometown for wine tasting: Kayla Rae Cellars. I’m normally an all-white-wine kind of gal, I haven’t matured to reds yet, except for a sweet red table wine now and then. Here’s how my palate has progressed so far: I started out with stuff like mixed drinks, such as amaretto sours (which are waaaay too sweet for me now) and wine coolers – GASP! I know, yuck, with all those artificial flavors and junk in them… Once I became a label reader I went to wines and first it was a sweet white, like Moscato, then to various Rieslings, which I’ve been drinking for a while now, because others were mostly too dry for me. Now I’m wondering, though, if it was just that I didn’t like the brands, not the type of wine, because at the wine tasting they had chardonnay, sauvignon blanc, AND pinot grigio, and I loved them all! Either I finally have a big girl palate and it’s maturing some after all these years OR, more likely, it’s just that these specific wines were really really good. Share your thoughts in the comments, please — let me know how your own ‘wine palate’ has matured?

Here’s what I’ve found for you this week:

  • Most of you have probably started to receive all the emails about the “Heartbleed” internet security flaw. Scary stuff. Here’s a good article that helped me understand it a little, but I’m still not sure what in the world I should be doing about it. Did I misunderstand, or nut-butterdid they hint that maybe we shouldn’t be changing our passwords? (Of course I read that after I’d already changed a few…)
  • 11-companiesWhat do General Mills, Nestle, Kraft, Hillshire, Campbell’s, Heinz, and 5 other food industry giants have in common? If you inquire about where they source their meats, you will get either no response or one like these:
      • As a standing practice, we do not normally discuss our sourcing strategies.” (General Mills)
      • We don’t give out supplier lists.” (Kraft)
      • We do not disclose the names of our suppliers.” (Heinz)
      • “It’s our policy not to provide the names of our vendors, as this is proprietary information.” (Nestlé)
      • (For the record, Applegate did disclose their sources.)
    • Click here to learn more, including the entire list of companies and their responses. (Pin it here.)
    • Find local sources of meat, where you can KNOW your farmers here and here.
    • Or if you can’t find a local source, click here to buy safely online.
    • There’s another great conversation over on Facebook that you’ll want to check out if you’ve followed the recent hysteria over measles outbreaks and the accusation that unvaccinated kids are to blame.
    • Don’t miss the FREEBIES: I know it may seem like a lot is coming at you lately, but you just can’t beat FREE. Each of these are just a little different as far as how and when they run, but they’re a LOT different as far as what you’ll learn:
      • Click here to learn more or register for the Diabetes Summit — Jimmy Moore is one of the hosts! (Everyone loves Jimmy. :)) Speakers will be Mark Sisson, Chris Kresser, Paul Jaminet (I love his stuff!), Liz Lipski, and many more rockstars. I’m really excited about this one, especially since my Mom and two of my sisters have diabetes. “Whether you’ve already been diagnosed with diabetes, were told that you have pre-diabetes, have a family history, or just want to make sure you don’t get diabetes, this 12 day, power-packed summit will give you the ammunition you need to fight off the diabetes monster and win.” Don’t miss the free sign up gifts – this one starts in May.
      • Hormone CureClick here to learn more or register for the free Thyroid Sessions — If you have thyroid issues, or wonder if you might, sign up now so you don’t miss anything, and find out what your doctor doesn’t have a clue about when it comes to thyroid health. Which thyroid meds are unsafe, thyroid support for fertility, at-home thyroid testing, the iodine controversy, the author of The Hormone Cure, shares on how to lose weight when your thyroid is off. Chris Kresser, author of Your Personal Paleo Code, will be speaking on ‘thyroid myths and truths’ (that guy gets around). This also starts in May and has free gifts for signing up.
      • Click here to learn more or register for the Nourished Living free online classes all on raising healthy kids — these have already started, so sign up now and you’ll still catch the free days going on until the end of the month. There are classes for every Mom-topic out there and every age group, too! Learn how to prevent Autism, ADHD, Asthma and Allergies Before Conception, also how to manage anger as a parent, hear from a holistic father, and loads more. Coming up yet are more superstars (and my friends!): Kimi Harris, Amy Love, Hannah Crum, and many more, too.
    • Now for a couple pictures I thought you’d like:


    • I’ll see you here later this week for Real Food Wednesday! (Did you know that participating is a great way to get more traffic to your blog OR to learn more about Real Food and get some great new recipes, too?!)RealFoodWednesdays


    1. I only drink red wine. I used to like Cab Sav best but these days it’s Shiraz that I prefer. As for dry red wine, Kelly, think of it as a condiment. I would NEVER eat just a spoon of mustard, and I am not likely to just drink wine. But I cannot enjoy a good rare beef steak without a glass of dry red wine. We have red wine just about every night, and unless dinner is beef, I save mine to have with a bit of chocolate for dessert. Expensive port is wonderful. We tried a “port flight” at a restaurant in Boston years ago. It made rich chocolate cake sublime. It’s not health food like regular red wine, but it’s GOOD for a treat at Christmas or a birthday.

      I do not like white wine or sweet wine much because I think dry red wine has a more complex taste. I do not like wine that tastes NEW. But we do laugh at wine reviews. It sounds like the reviewers have drunk too much.

      • @DS, so when you say to think of it as a condiment, do you mean to enjoy just a very little bit of it with a good meal? Maybe that’s how I can start training my palate more, by just taking teeny tiny little sips. We’re having a beef roast for dinner, I’ll try it and see how I do!

        • Yes. These days wine glasses are large and a restaurant will give a seven-ounce pour, but a “serving” of wine is five ounces. I think you will find that full-bodied red wine is very good with red meat even if you don’t enjoy it before a meal. I am not a wine snob at all, but some “pairings” of food and wines do make sense.

    2. My wine “history” is somewhat like yours. I began with wine coolers, then to White Zinfandel when I dated my husband. After marrying him, I began to drink Chardonnay. After a while, my MIL would only have Cabernet Sauvignon, so that is what I drank (and enjoyed!). However, I had a glass of that the other day and did not really enjoy it. I think our tastes change for a variety of reasons. Quite possibly as we change our diet in other ways, we no longer like the sweetness, etc. because we don’t eat as much sugar. I don’t drink that much so sometimes there are long periods without wine. Of course, different brands do make a difference. We can’t afford expensive, but don’t want bottom of the barrel. So, we get mid price wine. I have gone gluten free recently and have noticed a lot of things taste different. It is all kind of amazing, actually. Real food I think helps us really taste our food and drink and not just consume it. Since turning to real food (and even more so since going gluten free), I more thoroughly enjoy the experience of eating.

    3. I actually had a conversation with a wine shop owner last week about this topic! First, this shop was really cool because the owners try to KNOW the sources of their wines and purchase from people who grow responsibly and treat their employees well–usually smaller, less well-known or fancy, family run vineyards and wineries. These people “know” wines! My mom was actually telling the gal that she doesn’t like dry or red wines and the gal asked her what exactly she doesn’t like about them. It was mostly the astringent, “pucker” quality. She said that a well-made wine shouldn’t have that, that even if it’s of a dryer, more full-bodied variety, it will be smooth going down and not leave that weird feeling and taste in the mouth. So she suggested some specific wines for her to challenge herself with to re-try and see if she notices a difference. So, my thought is that maybe talking with someone really in the know who could direct you to specific wines could help with some of that.

      For myself, red wines have grown on me. I used to only like white wines, but my husband started drinking a glass of red wine in the evenings to see if it might help his high blood pressure a couple years ago. It really seems to have made a difference, so we tend to just buy red wine nowadays.

      • Jill, that is so interesting! So maybe all this time I didn’t have a baby-wine-palate after all! :) I do need to mature toward more reds, though…

    4. For wines, I started drinking them for real* when I was 23. I started with dry whites because of the lighter taste, and just started trying more whites, then reds, to see what I like. At this point I tend to lke lighter whites and rich reds. Well, really the reds. Give me grenache, shiraz, shyrah, rioja, and I am a happy woman. Like the comment above, I am not a fan of the pucker effect but that’s the sign of a wine that isn’t too great anyway.

      *My first tasting of wine was when I was a little kid and tried a sip of what my parents were drinking. At the time it was jug wine… so yeah. Not the way to start.

    Leave a Reply