Can you tell me when the “country of origin” labeling will go into effect?

Actually, on Oct. 1 the U.S. Department of Agriculture implemented the Country of Origin Labeling (COOL) procedures. This rule primarily affects retail stores who sell foods from other countries. Within the next six months, the USDA will be working with retailers to properly label foods of their origin. This rule applies to large retailers that sell at least $230,000 in fresh foods.

Foods included in the COOL regulations are beef, lamb, chicken, goat and pork; ground beef, ground lamb, ground chicken, ground goat, and ground pork; fish and shellfish (already under this rule); fresh and frozen fruits and vegetables; peanuts, pecans, macadamia nuts and ginseng. Processed foods are excluded from this rule.

These are defined as a “change of character” or “combined with another food component.” Examples are cured or smoked meats and packaged salad mixes.

Labels must be visible and the country may be on the twist tie around lettuce, on the sticky label of fresh fruit, or on the meat package label.

Q: Are acorns edible?

A:All acorns are edible; however, they are not as popular with people as some of our other native nuts, such as walnuts, because many of them are quite bitter due to high levels of tannin. The level of tannin in the acorn meat varies with the oak species. Some species have acorns that have naturally sweeter meats than others.

According to our horticulture specialists at Kansas State University, oak species can be split into two groups; the white oaks and the red oaks. The white oaks usually have acorn meats with lower tannin content than the red oaks and are, therefore, sweeter. Individual oak trees can usually be placed in one of these two groups by looking at specific characteristics. White oaks tend to have leaves with rounded lobes rather than the bristly points normally found with red oaks. Also, red oaks typically have deeply ridged dark colored bark as opposed to the grayish-brown scaly bark of white oaks. Examples of white oaks include bur oak, white oak, Chinquapin oak, English Oak and post oak. Red oaks include pin oak, red oak, black oak and Shumard’s Oak.

Though the white oaks tend to have sweeter acorn meats than the reds, all acorns may have to be treated to leach out some of the tannin. To do this, place shelled acorns in a saucepan and cover them with water. Bring the water to a boil. Change the water when it becomes yellow with tannin. Repeat until the water remains clear. After the tannins have been removed, drain the water and place the meats on a cookie sheet and dry slowly in the oven with low heat.

Taste test to make sure the tannins have been removed and the nuts are sweet before serving.

Q: My husband and I are having an argument about peanuts. Are peanuts legumes or nuts?

A: Peanuts are technically legumes, but most consumers see them as nuts. Just for your information, peanuts research is indicating that peanuts may help reduce heart disease, cancer, type 2 diabetes and hypertension. Peanuts can also help with weight loss because they increase satiety and contain poly- and monounsaturated fats. They also add protein, fiber, folate, and many other important nutrients. The nutritional value of 1/4 cup of roasted in oil, salted peanuts is: 220 calories, 19 grams total fat, 3 grams saturated fat, 5 grams total carbohydrates, 3 grams dietary fiber, 10 grams protein and 115 grams sodium.

Peanuts also contain resveratrol, the same phytochemical found in red wine and grape skins. Resveratrol can protect against cardiovascular and neurodegenerative diseases, inflammation, and cancer. The resveratrol content varies by type of peanut and processing method. Peanut skins also contain resveratrol.

– Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.