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Southern ThoughtsSouthern Thoughts   
A look at hot topics, news and information picked up in travels around the region.
 
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Mayo, Ketchup, Mustard, or Peanut Butter?

Posted on April 20, 2010 at 10:55 PM
It's not just armies that travel on their stomachs; agricultural editors do also.

My favorites places to stop are local joints, Mom and Pops, greasy spoons, call 'em what you like, that's where a diner finds a community's flavor - in both the people and the food. Lately, I've been on a roll. While in Kentucky last week, I visited The Woodshed in Hopkinsville. Don't make me pick a favorite part of that BBQ pork meal with a chess pie finish. In Jackson, Tenn., I dined at The Catfish Galley. Both times I had to call home to apologize for reveling in tremendous repasts without my family.

Today, I continued the streak at MiLady Bakery in Tifton, Ga. And the best part of that is Don Koehler, his wife Cheryl and her mother joined me. Don had a grilled peanut butter and jelly sandwich, which also is one of my favorites. But today I tried the MiLady Melt - and Don talked me into topping it with peanut butter. ... Yes, it tasted great. His contention is that peanut butter can be used just like any other condiment. "If ketchup, mustard or mayonaise tastes good on something, peanut butter will, too," Don says.

With an afternoon of driving after lunch, I had time to think about that. First, Don was right; the sandwich with PB was great. Secondly, however, adding peanut butter also ramped up the satiety of our lunch. I was able to hold out on the MiLady care package Don sent with me until after supper. Since I have more than one sweet tooth, that's something - especially since a couple peanut butter cookies where in that bag. Third, we already know that a handful of peanuts or a spoonful of peanut butter eaten every day lowers our bad cholesterol and raises our good cholesterol. And, finally, adding healthy nuts or peanut butter to a meal helps stabilize blood sugar. This last benefit is recent news so I'll share the details, as provided by The Peanut Institute.

"Researchers at Arizona State University found that adding peanuts or peanut butter to a meal with highly refined carbohydrates helped to lessen the spike of sugar in blood after eating. The researchers compared two similar high-glycemic meals -- and then added peanuts or peanut butter to them.

"The first control meal was a bagel meal with butter and juice. The test meal added peanut butter in place of the butter. The second control meal was a teriyaki stir fry with butter. The test meal added peanuts in place of the butter. Each of the meal comparisons had the same amount of calories, carbohydrate, protein, and fat.

"Those who ate the high-glycemic meals that added peanuts or peanut butter as complementary foods had significantly improved blood sugar levels at 30 and 60 minutes compared to the control subjects who ate meals without peanuts or peanut butter.

"Carol S. Johnston, PhD, who led the study, concluded “this approach to diet improvement is simple and does not require carbohydrate reduction or avoidance of high-glycemic index carbohydrate foods”.

"If you eat high glycemic-load or highly refined carbohydrates, complementing your meal with peanuts or peanut butter proves to be more beneficial. You’ll improve your blood sugar, you’ll reduce your hunger, and you’ll have all day energy!"

Peanuts and peanut butter: they taste good and they're good for us. (Don't tell the children.)

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Posted by EF on April 21 at 10:00 AM  



Erika Forsbach

Farms: Corn, Soybeans, Winter Wheat, and Grain Sorghum

Savannah, TN

"I am absolutely thrilled, excited and proud to have been chosen as the Farm Mom of the Southeast Region. I am sure there were many other well-deserving farm moms out there! It has always been our number one priority to provide our children with the best education and to encourage them to always strive to do the best of their capabilities, and when a child returns to the family farm after a good college education to carry on the tradition of a fifth generation in family farming and honors his mother with such loving words in this manner, I am deeply touched. It’s the ultimate compliment." — Erika Forsbach

Erika Forsbach is the backbone of Karl Forsbach Farms Incorporated located in Savannah, Tennessee. Her role in the family farm extends to every corner of the row grain operation. She often gets questioned about what consumes her time since both sons are out of school. Her reply, “maintaining detailed books,” does not even begin to cover her presence on the farm. My mother and father started farming in the early 1980s. They faced high interest rates, high land values, and fluctuating grain prices that required strong determination and support from both decision makers. Mom drove the tractor to help prepare the ground for planting, brought lunch and dinner to fields to keep the crew going, and perhaps most importantly, raised two boys that she is very proud of. Today, she doesn't have to drive the tractor but her role is just as strong. Big decisions about where to construct pivots, what equipment is needed, and helping her son start out farming take up most of her time. She is also the chairman of Savannah's renaissance committee, board member of the Chamber of Commerce, and travels to support the Tennessee Soybean Association and Farm Bureau events. She has a talent for decorating and volunteers her time to various community events. Erika Forsbach is a strong woman who has seen the tough times and the good times of farming. She’s a farming advocate and knows what it means to take a gamble in the river bottom. Her determination and work ethic are a direct reflection of what Karl Forsbach Farms Inc. has achieved today. As a family we joke that without our mom, dad would have given up many years ago. It’s beneficial that they make a good team because that is what takes for a family farm to endure. (nominated by Carl Forsbach)

Vote for Erika to see her win AMERICA’S FARMERS MOM OF THE YEAR
ttp://www.monsanto.com/americasfarmers/moms/vote.asp

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About The Writer
Southern Thoughts

Pam Golden, editor of Southern Farmer magazine, has 25 years experience chronicling life in the south.

She served 11 years in daily newspapers and 3 years in weekly newspapers before being released for good behavior to the blessed world of agricultural journalism.

Pam’s agricultural journalism experience started as a freelance writer for Rural Press USA, while she still worked in daily newspapers. After five years, she became editor of Georgia Farmer magazine, waded through a series of changes and mergers in agricultural publishing, and now continues to work for the same parent company, Rural Press Ltd. of Australia, as an employee of its U.S. subsidiary, Farm Progress Cos., of Chicago. Rural Press was acquired by Fairfax Media in 2007.

Pam and her son, Russ, a freshman at Northwest Florida State College, live in Crestview, Fla. As editor of Southern Farmer, Pam writes about agriculture in Alabama, Florida, Georgia, Kentucky and Tennessee.

Pam earned her bachelor’s degree in communication arts with an emphasis on print journalism from the University of West Florida, Pensacola. She started her studies at Livingston University, now known as the University of West Alabama.