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Dip and Devour! The Cheesy Black Bean and Sweet Corn Dip That Saved My Party

I have this bad habit of casually inviting people to my house for any number of reasons — most recently the big NFL bowl game — and not keeping any sort of track. So when Sunday morning rolled around for a recent football game, and texts and tweets confirming attendance started popping up, I panicked.

Of course I had no idea how many people I’d actually invited. In surveying the food I would serve, I was absolutely certain we’d all starve, everyone would go home hungry, and I’d be remembered for throwing the worst party ever.

black bean corn dip

I was in no mood to face the grocery store one more time that weekend, especially a couple of hours before kick-off. Certainly I had enough things on hand to whip up something… anything. This Cheesy Black Bean and Sweet Corn Dip was the result. I have made it three more times since then and am of the belief that I could solely eat this, and only this, for the rest of my days and I wouldn’t be mad at it.

I poured through my kitchen staples for something tasty, hearty, crowd-pleasing, and easy. This was so simple it only required that I crack open a can, rip open a bag, stir, bake, and eat.
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Food Blogger Spotlight: Liesl from Lieslicious

Liesl resizeAt Diets In Review, one of my responsibilities is to seek out food bloggers who are interesting, have a great voice and create healthy recipes. This week, Liesl Maggiore from Lieslicious, made my job easy.

Lieslicious is not cluttered or fussy. The header is a close-up picture of a paper towel, for heaven’s sake, but once you dig in, you realize that Liesl approached her website creation the same way she approaches food – clean, simplistic and lovely.

We asked this wife, mama, animal-enthusiast and self-described, “booty-shaker,” a few questions about her blog, and she was kind enough to share.

Why did you start your food blog? Working as a food stylist, I have been exposed to amazing recipes and surrounded by inspiring, creative people for years. I guess they rubbed off on me and I realized I have my own stories to tell through food. I wanted to share the foods I was making every night in my own home, and hopefully inspire other families to get cooking!


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Genetic Roulette: How the Food Industry’s GMO Love Affair is Endangering Us All

The market is saturated with food documentaries. A new one is about to surface, yet this one doesn’t seem to be filled with the same information told in a new way. This one rarely mentions obesity, doesn’t really get into what vegetables you should be eating, and I don’t think there’s much mention of fast food. This one is different. It’s bringing to light an important issue that has been hidden in the dark for too long. Genetic Roulette, The Gamble of Our Lives will be released soon and so will many frightening yet true facts about Genetically Modified Organisms (GMO).

GMOs have become a hot button issue in the food, health, and related industries. Grassroot efforts are rising up as Non-GMO advocates try to get ears to hear the hard truths about the food we’re being fed and the food we’re feeding to our kids. This film may be the voice advocates need. There are many details that compelled me to listen closer and research more about this topic. One of the harshest truths was revealed early on in the film – we are all likely eating food that causes insects’ stomachs to explode. Stomachs explode, yes, you read that right.
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7 Facts About GMOs to Convince You to Vote Yes on 37

Surely you’ve been hearing the buzz about GMOs by now.  As the vote in California is just around the corner, many more groups are talking about this controversial topic. In case you aren’t sure what all the talk is about, the California ballot next month will ask voters to pass a law to require labeling of GMOs, or Genetically Modified Organisms. If you haven’t decided where you stand about this subject, here are 7 facts about GMOs we hope will persuade you to vote Yes on 37.

1. A GMO is a Food with Altered DNA. Before we get too caught up in the details, let’s start at the beginning and define what a GMO is. GMO stands for Genetically Modified Organism. Much of our food supply is comprised of these organisms. A genetically modified food is a plant or meat that has had its DNA altered in a lab. Genes from other plants or organisms have been artificially altered to create unnatural compounds in food. This is all done in order to yield larger crops, allow the crop to resist insects, protect against viruses, and tolerate herbicides. This is all done in hopes to create bigger profits and lower costs to consumers.

2. The US is a Global Leader in GMO Crops. According to USA Today, the US leads the world in GMO crop planting. We planted 170 million acres in 2012. That yielded 95% of the country’s sugar beets, 94% of the soybeans, 90% of the cotton, and 88% of the feed corn.
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Monsanto’s GMO Sweet Corn Makes its Grocery Store Debut

If you’re like my family, summer dinners mean several delicious seasonal vegetables – preferably vegetables prepared on the grill. Nothing quite says summer like a perfectly grilled ear of corn.

This is the first summer, though, that my family has really questioned our favorite summertime vegetable. This is the first summer we learned we might be eating genetically modified corn on the cob.

According the the Non-GMO Shopping Guide, there are very few fresh fruits and vegetables sold in America that are actually genetically modified. In fact, the only commercialized GMO is Hawaii’s papaya. This fact was true, but it seems that things are about to change.

Just this month, Wal-Mart Supercenters announced they will be carrying a line of Monsanto’s GMO sweet corn, despite the public’s outcries, according to a report from CommonDreams.org. As it is with all GMO foods in America, the store does not have to label the corn, and they said they won’t be.

The type of corn Wal-Mart is selling is a blend that has been modified to resist the toxic impact of being sprayed with chemical pesticides and herbicides.

Another blend has been growing this summer, too. MotherJones.com reported that a drought-tolerant corn was approved by the USDA in December 2011. They said farmers could begin growing and testing this crop this summer. Given the drought we’ve had this year, it lent a perfect excuse for such a blend of corn.
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