There are two propositions on local California ballots next week that add a 1 cent per ounce tax to sugary drinks. Some feel that this is an unnecessary tax that disproportionately affects poor people. Others feel that it is a sin tax that both raises revenue and discourages behavior that is bad for the individual as well as the community in the form of long term health costs caused by obesity related diseases. What is fascinating is that both of these measures, one in Richmond and the other in El Monte, are both being fought vigorously and with a great deal of thinly veiled money by the big soda companies. Clearly, the impact of either one of these measures passing is seen by these big manufacturers as a potential threat to their bottom line. Obviously the soda companies are worried that the tax will be successful and diminish the consumption of their products, the goal of these bills in the first place. Keep your eye on these two little California communities because they may set in place the first food based tax that could help save lives.
This is squash season. Pumpkins have already been featured here as well as butternut squash. Here is another wonderful and unexpected squash. Many people don’t know about this little gem and, although simple to prepare, I have found many have no clue as to what to do with it. Let me dispel this once and for all.
- 1 Large Spaghetti Squash
- Olive Oil
- 2 Tablespoons Butter
- 1/2 Cup Parmesan Cheese, grated
- Salt and Pepper
- Ovenproof Dish or Cookie Sheet
- Chef’s Knife
- Serving Bowl
- Pre heat oven to 350.
- Cut squash in half, lengthwise.
- Clean out the seeds.
- Lightly drizzle with olive oil (rub in with your hands to spread evenly) and salt and pepper.
- Place on the dish or cookie sheet, pulp side down. Cook for 30-40 minutes.
- Remove from oven and let cool slightly.
- With a fork, scrape in strands into serving bowl.
- Add butter and cheese and let melt a little. Mix together and adjust seasoning.