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11/29/2018 - What do United States senators have that you don’t? Well, aside fro a plum job in the Capitol, they have regular access to this glorious bean soup that happens to be delicious, easy to make, and gluten-free. The soup’s ingredients include creamy navy beans, pig knuckle meat, butter, and chopped onion. It’s sure to be a big hit as a side to your next fall or winter dinner, or as a lunchtime meal by itself. Ingredients: 2 pounds dried white navy beans, cleaned and rinsed 1½ pounds smoked ham hocks ½ stick butter 4 quarts water 1 large russet potato 3 cups chopped yellow onion 3 teaspoons kosher salt ¾ teaspoon black pepper ⅓ cup chopped fresh flat-leaf parsley Directions: Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir into soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Top with parsley, as desired. Read more about this famous bean soup at the US Senate website.
Scott Adams posted an article in Gluten-Free Food Ingredient Labeling RegulationsCeliac.com 03/16/2004 - The U.S. Senate has unanimously passed S. 741, which includes the Food Allergen Labeling and Protection Act. The key labeling provisions are: Require that food ingredient statements identify in everyday terminology that an ingredient is itself, or derived from, the top eight food allergens -- peanuts, tree nuts, fish, Crustacean shellfish, eggs, milk, soy, and wheat; Require food ingredient statements to identify food allergens used in spices, natural or artificial flavorings, additives, and colorings; Require all foods to be re-labeled by January 1, 2006; Require the Secretary of Health and Human Services to issue a rule defining the term gluten-free and permitting use of the term on food labeling, and; Require a final rule regarding the voluntary use of gluten-free on food labels be issued not later than four years after this bill becomes law. This historic, bipartisan vote, sends a LOUD and clear message to the House of Representatives -- its time to fix food labels. Thank you for all your work to bring the celiac community to this point. Scream and shout today, tomorrow we tackle the House of Representatives. -American Celiac Task Force
Scott Adams posted an article in Gluten-Free Food Ingredient Labeling RegulationsCeliac.com 11/25/2003 - On Friday, November 21, 2003, the Senate HELP Committee took a major step toward improving the nations food labeling laws. The Committee, led by Senator Judd Gregg (R-NH) and Senator Edward Kennedy (D-MA), unanimously passed legislation requiring the top 8 allergens -- peanuts, tree nuts, eggs, milk, soybeans, shellfish, fish, and wheat -- to be listed on food labels by their common or usual name, or by source of the ingredient. The measure also requires the Secretary of HHS to develop rules for the use of the term gluten-free on food labels. The "Food Allergen Labeling and Consumer Protection Act of 2003" is now Title II of S. 741. Todays action by the HELP Committee demonstrates that our unified efforts are making a difference. The SINGLE voice of the celiac community was heard, and taken seriously. All of us deserve credit for getting this far. Next up, the Senate Floor. Thanks for your help, Andrea Levario and Allison Herwitt Co-Chairs, Legislative Project American Celiac Task Force http://www.celiaccenter.org/taskforce.asp E-mail: firstname.lastname@example.org