The Senior Scene

A few years ago, Washington’s wine industry pushed the belief that high-quality wines should come in a heavy glass bottle with a wooden cork closure and wrapped with aluminum or tin foil capsules on top. But individual wineries are challenging those notions as they seek to reach a new generation of wine drinkers willing to forgo tradition and address environmental sustainability and supply chain issues.  The result: Wine drinkers can also enjoy good-tasting, high-quality wine that comes in a bag-in-a-box or in a can. And the traditional wine bottle is getting a revamp, too.

Seattle-based Full Pull Wines, which reaches customers through its e-mail newsletter, has featured wine in cans and bag-in-a-box formats, along with traditional glass bottles.  Owner Paul Zitarelli said many of its customers have been drawn to the bag-box concept, namely because of its light construction, which makes it easy to transport to parties and other events.

“Whether it’s a can, box, or light glass bottle, ultimately,  it’s what’s inside that counts,” he said.

Gavin Sacks, a food science professor at Cornell University, has researched wine quality when it’s stored in various containers and found that there are challenges  — and advantages —in alternative packaging. The seams of a bag-in-a-box wine, for example, often allow more oxygen to enter, which shortens the amount of time the wine can be consumed to just a few months. That’s not ideal for wineries that need to store product for a long time or package wine just a handful of times a year, Sacks said.

However, the difference in wine oxidation when the package is closed and when it’s open is minimal, which allows for consumption for a longer period of time once a package is opened. An open bottle stays fresh for a few weeks at best, but a bag-in-a-box wine can be consumed for several months after opening.

Sacks is a proponent of cans, as they can keep oxygen out and be stored for a long time. Cans do have their own issues, however. Some sulfated wines, when they come in contact with cans, create a chemical compound that causes an unpleasant smell akin to rotten eggs.  And sometimes, cans corrode and leak.

Sacks is studying whether there is a way to prevent the quality issue — maybe by adding a plastic liner or limiting the use of cans to unaffected wine varieties.

In addition, canning is a specialized process, and oxygen can get into the wine during canning if done improperly and ruin it.

Generally, wineries that want to try canning often do it through a third party, not only because they don’t have a canning line, but also because they lack experience in the process itself, Sacks said. The 14 Hands cans, for example, are bottled by Schilling Cider in Auburn.

A law passed in 2022 by the Legislature will allow wineries to go to any alcoholic beverage provider, with a certain endorsement, to do canning. That includes breweries. Previously, wineries were limited to working with other wineries, including cideries, which were considered part of the same beverage category.

Even those who have been proponents of change said there’s still appeal in traditional glass bottles with a wooden cork closure. Some wine drinkers still prefer it.

 

Source: Crosscut, a non-profit Northwest journalism site that is part of Cascade Public Media.

Seattle is one of the best places in the country to get a chocolate fix, according to a ranking of the 190 biggest U.S. cities for their makers and sellers of high-quality chocolate, including chocolatiers, dessert shops, and patisseries.

Seattle is lauded for its chocolate shops and bakeries, coffee shops, and dessert shops. The other top-10 cities, in order, are New York City, San Francisco, Las Vegas, Hershey, Penn.. Los Angeles, Chicago, Orlando, Fla., San Diego, Calif., and Dallas, Texas.

Lawn Love, which did the survey to mark International Chocolate Day on Sept. 13, put New York City at the top of the sweet stack because it has more than 100 chocolate shops and the most chocolate manufacturers in the country. San Francisco (number 2) is home to industry icon Ghirardelli and a bevy of smaller artisans and manufacturers.
Portland, Ore. ranked 14^th.

If you are living with – or know someone who has – a rare kidney disease, you know how important it is to speak with your healthcare team about proper management strategies, including diet modifications. This is especially important for those living with autosomal dominant polycystic kidney disease (ADPKD), a rare, genetic disease that causes fluid-filled cysts to develop on and progressively enlarge both kidneys.

Chef Duane Sunwold knows all too well how proper nutrition can be an important approach when it comes to managing kidney diseases. He was diagnosed with a rare disease over two decades ago, and after trying various treatments for 18 months, he began discussing dietary changes to promote kidney health with his medical team.

“As a chef,” Sunwold said, “I was particularly intrigued by adopting healthy eating habits that could positively affect my kidney health. While every condition and experience is different, I was thrilled that this approach helped me.”

Kidney disease patients should speak with their healthcare team to understand the risks of disease progression, as well as effective management strategies such as what specific diet modifications may be appropriate for them. However, some general guiding factors include limiting sodium, eating smaller portions of protein, choosing food that’s heart-healthy, and lowering phosphorus and potassium intake.

Despite ADPKD only impacting an estimated 140,000 American adults, it is the leading inherited cause of kidney disease and fourth-leading cause overall of end-stage renal disease.

“Kitchen Creations for Kidney Health” is an assortment of kidney-friendly meals that are rich in flavor and meet several nutritional guidelines, including low-sodium options and plant-based dishes. Recipes at NephU.org/kitchen-creations range from main dishes to appetizers to share, including the follow

ing crowd favorite:

 

White Bean Dip

 

6 servings

Ingredients:

1 15-ounc e can cannellini beans, rinsed and drained.

2 cloves roasted garlic.

2 tablespoons lemon juice (juice of 1 lemon).

2/3 cup oat milk.

2 tablespoons chopped parsley.

1/4 teaspoon white pepper.

1 teaspoon distilled vinegar.

1 teaspoon onion powder.

1/2 teaspoon garlic powder.

1/2 teaspoon chives.

1/2 teaspoon dried dill.

(Reminder: Canned and/or frozen food such as beans, vegetables or fruit should be void of additional animal fats (e.g., lard), sodium, potassium, phosphorus, or sugar.)

Directions:

1. In a food processor, combine beans, roasted garlic, lemon juice, oat milk, chopped parsley, white pepper, distilled vinegar.
2. Mix onion powder, garlic powder, chives, and dried dill. Add to the food processor.
3. Blend ingredients until smooth.
4. Pour mixture into a bowl and chill in the refrigerator for 30 minutes before serving.

Serve with vegetables stick like, celery, carrots, peppers.

(Disclaimer: These foods may contain wheat/gluten, milk, eggs, peanuts, tree nuts, fish, shellfish, soy or other foods that may cause allergic reactions in some people. Contact your healthcare provider if you are concerned about food allergies or other food-related reactions such as food sensitivities.)

 

Source: StatePoint Media