WHAT MAKES A SUCCESS?
Everything comes to him who hustles while he waits.
~Thomas Edison (1847-1931)
PASSION!
Watch this video (a series of shorts) of John Neses, proprietor of Galco’s Soda Pop Shop and see if you’re not impressed with his knowledge and passion for the 500 types of soda he stocks in his Los Angeles emporium. Great names in soda pop with natural ingredients from all over the country and the world. Bubble Up Lemon Lime Soda. Rose Petal Soda from Romania. Mr Q Cucumber Soda. Green Apple Soda. Vichy water from Catalonia. Sodas with real fruit: Red River Cherry Soda. Hot Lips Blueberry Soda. Banananina. Moxie. Fentimens Traditional Curiosity Cola. A great take on soda pop, a great take on business. I love this guy!  He makes me want to drink his unique sodas, most sans HFCS. Get a load of his take on diet sodas: “Drink less, how’s that?â€
This is the answer to our food supply. Support the little manufacturers who have a passion for what they produce. Know where things come from and what’s in them. He also gives a tip for obtaining HFCS-free Coke, not because I like it per se (although a little caffeine takes away the occasional headache) but because I like the absence of HFCS and am intrigued at his description. In the name of research, you understand.
Galco’s ships nationwide with no handling charge for sodas, and also stocks old-fashioned candies. Truly a one-of-a-kind place operated by a one-of-a-kind guy. These are the kinds of businesses that we should be supporting in an age where Big Businesses’ MO is to put the little guy out of business, maintain a corner on the market and then jack up prices. I’m wondering if he has plans for expansion? This is an idea that’s ripe for franchising. We could use one on the other coast.
WELL, I’M DEPRESSED
After getting jazzed about using agave nectar as a sweetener, a friend sent me an article detailing its adverse qualities.  It seems that agave nectar is nothing more than high-fructose syrup made from the agave plant. Its questionable nutritional value fluctuates depending upon which report you read, the agave plant used and the specific processing methods it is put through. Some manufacturers are blending it with HFCS to make it cheaper, and if it’s made in Mexico – as many are – you might be getting something other than what’s listed on the label.
Being hydrolyzed to convert the nectar into sugar, it isn’t a natural product, and it is highly-refined.  Only one thing seems to be of marginal benefit: because it’s sweeter than sugar, you can use an amount that is twenty-five to fifty percent less than sugar. You will do much better with honey, sucanat, maple syrup, molasses or dried fruit to sweeten your food.
FLAMING FAUX FOOD FASCINATION
My friend from Seattle has a little girl who has just discovered that she’s allergic to something in the candy Nerds. After breaking out in hives – and worse – they’ve tentatively traced the culprit to the artificial coloring carmine, made from ground beetles. She delighted in telling her third grade classmates that fun food fact. I told her that she’s lucky that her body talks to her, telling her what it doesn’t like.
In truth, our bodies are quite deft at speaking to us; all we really have to do is listen. And she’s becoming a little expert on what is important food-wise to her individual bio-system.  Her smart mom believes that beginning to take responsibility for monitoring her own intake will keep her from becoming a food victim.
ROOKIE MISTAKE
I have to tell you of my preparation blunder. I’d made Taratoor to go with the huge cauliflower I bought, and decided to make a little hummus with the left over sesame dip. I had all of the ingredients before me, including the cooking liquid in a measuring cup. There was about twice as much as I needed, and when it came time to add the liquid, I poured almost all of it in the blender before realizing that it was too much. That resulted in a very bland, runny hummus. What to do? Hmmmmmm.  Add a more little garlic, some tumeric, grated ginger root and cilantro leaves might make a rich sauce for stir-fried vegetables.
