The congressional watchdog Government Accountability Office (GAO) has just published its latest plea for coordinating federal food safety programs: A National Strategy Is Needed to Address Fragmentation in Federal Oversight.
GAO persists in pointing out that 16 federal agencies administer 30 laws government food safety and quality, although USDA (meat and poultry) and FDA (everything else) have the greatest responsibility.
Despite some progress, GAO’s long-standing recommendation for a single, unified food safety agency continues to be ignored.
The footnotes list previous GAO reports aimed at rationalizing our food safety system, among them:
One of these years, maybe? Food Politics by Marion Nestle
When I had the idea for this recipe, I wasn’t sure if it would actually turn out or not. For some reason I wasn’t sure about a bowl of chocolate oatmeal. Turns out, that was a silly thought, because it’s pretty fabulous and seriously tastes like hot cocoa. It’s a total comfort-indulgence meal that you must try very soon. Typically, I make 1/2 cup (uncooked) steel cut oats for myself. However, this recipe is quite rich, so splitting the batch into about 4 servings was perfect.
Steel Cut Oats have been a favorite of mine for some time now, and of course, my top choice is always from Bob’s Red Mill (whether they sponsor my posts or not). Their oats, flours, and ingredients never fail me, as I’ve mentioned many times in the past. I feel so fortunate to work with brands who align so well with my way of eating and who I love to promote beyond this space. Bob’s Red Mill has been a particularly fun brand to work with because of the variety of ingredients I’ve been able to choose from and feature in my recipes. Let’s rewind for a second to my BRM recipes from 2016:
Steel Cut oats do take quite a bit longer to cook in comparison to rolled oats, but I’ve never found them to take more than 20 or so minutes to finish. Definitely doable for a weekend or holiday breakfast. For me, it’s hard to go back to rolled oats after getting used to the chewy bite of steel cut. However, if you’re looking for a slightly faster cook time, simply put the steel cut oats in a high-powered blender and pulse until about halfway to flour. It should look powdery but with small bits still left. This is actually called Scottish Oats. They cook faster (in about 10-12 minutes) and have more creaminess, but still hold that chew I love from steel cut. Note that if you try this I would start with less liquid (about 3 cups total) and add more as needed. (You can also buy Scottish oats!)
I highly recommend not skipping the marshmallow component of this recipe. I was trying to recreate the Swiss Miss hot chocolate packets I so loved in my youth. And I’m definitely talking about the packets with the tiny marshmallows inside. I can still remember that foamy, creamy layer they created on top of the hot cocoa. Well, this is only about 10x better than that because they’re folded into the oats and create a sticky, gooey, marshmallow mess. Edible Perspective
Image courtesy (bk5.png) foodpolitics.com