Thistle Hill's John & Janine Putnam (Images courtesy of Thistle Hill Farm)
Thistle Hill Farm in Pomfret, Vermont has been a certified organic farm for over 15 years, having started out as a part-time endeavor of the family of John and Janine Putnam. They steadily made improvements and early on they decided to concentrate on dairy farming. Despite their dedication, the dairy farm was not enough to sustain them and John continued working as a lawyer to support the family.
In 1999, the Putnams went to Switzerland, where they visited almost every major cheesemaking region in the Swiss, French and Italian Alps. They’re quest was to find a cheese they loved that was produced in conditions matching as closely as possible the climate of Pomfret in the hills of Vermont. The journey led the family of six to Beaufort, France. There they were told of a Frenchman in the mountains above Moutiers who would tell them all they needed to know.
John & Janine Find Their Man
They found him at home on a Sunday afternoon. Having milked his cows, made some cheese, tended chores, and cleaned the kitchen, he had an hour for himself before evening chores and milking. So he seemed less than overjoyed to see two lost souls on his doorstep at a time when a nap seemed like a good idea. He let John and Janine struggle in French for a while before inviting them in for coffee in perfect English.
The Frenchman makes Beaufort "alpage" from the milk of 100 Tarine cows, twice a day, everyday, all summer long. He is famous for his cheese, and for falling asleep at dinner. He said "to make Beaufort is too meticulous for you.” That challenge was enough to hook the Putnams and seeing that they intended to persevere, he found them an apprentice and both have helped the family ever since.
Thistle Hill’s Tarentaise is the happy result of the Putnam’s quest. It now ranks among the world’s most superb artisanal cheeses, garnering prestigious First Place awards from the American Cheese Society in both 2004 and 2006!
The wise but prudent Frenchman has even gone so far as to say, "maybe our job is OK."
To learn more about the Putnam's aged Alpine, raw milk cheese go to: Organic Tarentaise Raw Milk Cheese
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Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
There have been some alarming reports regarding the safety of farm-raised salmon over the years. One sample of farmed salmon studied by the U.S. Environmental Protection Agency found levels of PCB's so high that it advised eating it no more than once every two months. PCBs have long been known to cause cancer.
Major Stores Shun Farm-Raised Salmon
Safeway, one of the largest supermarket chains in the U.S., restricted the purchase of farmed salmon from Chile over concerns about a virus killing millions of fish there. The New York Times detailed concerns from biologists about the elevated use of antibiotics and researchers’ claims that salmon farms were contaminating fishing waters and creating stresses that could be spawning illnesses in the fish.
Target has recently announced that farmed salmon will be eliminated from their more than 1,700 stores and only wild salmon will be sold. This decision to carry more sustainable products demonstrates how empowered consumers are to select healthier, more sustainable seafood – even when buying from a mega-store like Target.
Norwegian Salmon is Farmed, Not Wild
Our friends at Food & Water Watch now tell us the Norwegian Seafood Export Council (NSEC) is misleading U.S. consumers with the false impression that Norwegian salmon is wild, not farmed. Food & Water Watch, along with other consumer groups, have long been advocating for the consumption of wild salmon due to the health risks farmed salmon can pose for humans and the environmental dangers that it poses for ocean ecosystems. They contend that the NSEC’s misleading advertising interferes with consumers who try to make informed choices about the fish they are purchasing and consuming.
Famous Las Vegas Chef Takes a Stand
Rick Moonen, a Las Vegas chef, restaurant owner, and early champion for sustainable fishing practices, is now an exclusive supporter of wild salmon. Moonen initially endorsed Norwegian farmed salmon years ago, but has since learned the harm caused by the open net technology used in Norway and other places. As a result, Moonen requested that the company remove his likeness from a promotional video on NSEC’s Web site.
On January 28th, Moonen filed an official complaint with the Federal Trade Commission’s Bureau of Consumer Protection, asking them to take the appropriate measures to ensure that Norwegian farmed salmon is not deceptively advertised in the United States. NSEC’s misleading advertisements have appeared on their Web site as well as in print, in Cooking Light magazine.
On February 1st, Moonen received a letter from NSEC apologizing for the error, claiming that the inclusion of his image in the videos "was an oversight on our part." Were the misleading advertising just an oversight too?
About Food & Water Watch
Food & Water Watch is a non-profit organization working with grassroots organizations around the world to create an economically and environmentally viable future. Through research, public and policymaker education, media, and lobbying, we advocate policies that guarantee safe, wholesome food produced in a humane and sustainable manner and public, rather than private, control of water resources including oceans, rivers, and groundwater.
To learn more about the non-profit organization and its work with grassroots organizations go to the web site: Food & Water Watch
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D & E Farms, Franklinville, N.J. (photo by Emily Roesly, courtesy of morgueFile.com)
Nearly a third of U.S. shoppers say they have specifically purchased locally produced food over the last month, double the number in 2006, according to new consumer research released by food and grocery analysts IGD. Many do so to obtain the freshest produce, but a desire to support local jobs, farms and stores has also played an important role.
Support for ethically produced foods in general has withstood the pressures of an 18-month recession and is in fact growing, despite the tough economic conditions. When asked about food they have specifically purchased over the last month, shoppers responded:
• 30% said locally produced food (up from 15% in 2006)
• 27% Fairtrade products (up from 9%)
• 18% products with high animal welfare standards (up from 11%)
Thinking Morally & Buying Locally
Joanne Denney-Finch, Chief Executive of IGD, said: "These figures prove what we have been saying throughout the recession – shoppers are looking for both value and values. They are not simply looking for cheaper food in tough times, they also expect the grocery industry to support their moral and ethical values."
Drilling down into reasons for supporting local food in particular, most said that it was fresher, but the biggest riser over the last few years has been support for the local economy:
• 57% said they purchased local food because it has not travelled as far and is therefore fresher
• 54% wanted to support local producers and farmers (up from 28% in 2006)
• 34% wanted to support local retailers (18% in 2006)
• 29% wanted to keep jobs in the local area (up from 14%)
Farmers Markets More Popular than Ever
IGD also asked shoppers what improvements they would like to see to their food and grocery shopping experience. Once again, support for locally produced food was up, with 31% saying they would like more local products available to them, compared with 12% in 2005. One in five (20%) would like a farmers’ market or farm shop to be established nearby, up from 15% in 2005.
Agriculture Secretary Tom Vilsack has said that the number of farmers markets in the U.S. increased by 13% in 2009, illustrating just how many communities and consumers across the country are searching out fresh food and supporting their local farms. Farmers and consumers connected at 5,274 farmers markets in 2009, up from 4,685 in 2008.
To visit the IGD web site for further information, go to: IGD, The food & grocery experts
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Veggies (photo by Dawn Turner, courtesy of MorgueFile.com)
If you're going to be mixing up a bowl of Guacamole for Super Bowl Sunday you can use one of those avocados to make a tasty and healthy salsa as well. We learned this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.
The jalapenos make it sweet with heat for fans who like a little fire in their game day treats. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients are high in vitamins, low in sodium and calories, and delicious to boot!
Ingredients for 2 Cups
• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste
Preparation
1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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(©Image courtesy of Ron Bez for Paso Robles Wine Country)
Rich, spicy and full of dark fruit flavors, American Zinfandel is a red varietal that produces robust wines that go beautifully with the flavorful fare from the tradition of grilling steaks, fresh-caught seafood, and seasonal vegetables brushed with olive oil.
Mysterious Origins
In the 1880’s Zinfandel grapes were the most popular variety being planted in California, but their exact origin remains a mystery. The varietal was once believed to be America’s only indigenous grape capable of producing good wine, but its DNA indicates it may have roots in southern Italy. The mystery remains and there is no European equivalent.
Whatever its origins, Zinfandel is an American success story. It may not have a lineage traceable to noble roots, but neither do most Americans and quite a few have overcome humble beginnings to achieve greatness. Zinfandel has attracted a large and devoted following.
2010 Zinfandel Festival
A fair number of Zinfandel enthusiasts border on the fanatic, an amiable army worthy of the label Zinhead Nation. Some of them are certain to be in attendance at the 18th Annual Zinfandel Festival which will begin on Friday, March 19th and continue through the weekend. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country is the state’s fastest growing wine region. It encompasses more than 26,000 vineyard acres and more than 180 wineries.
Attendees will enjoy vast selections of Zinfandel and Zinfandel blends, as well as a Wine Country Auction featuring unique items only offered during the Zinfandel Festival. In addition to the Zin Tasting and Wine Country Auction, more than 140 area wineries offer a compilation of individual events such as winemaker dinners, barrel samples and musical entertainment throughout the weekend.
The ZIP Ticket Level is for Zinfandel enthusiasts who cannot get enough of this bold, bodacious berry. ZIP attendees may zip in early to the Zin Tasting and receive special benefits including an exclusive taste of the 2010 Zinfandel Collaborative Blend. ZIP ticket holders will also experience auction items exclusively for them and other special surprises throughout the evening.
“Zin fans will find new enhancements to a traditional walk around tasting integrated into a special Wine Country Auction,” said Stacie Jacob, executive director of the Paso Robles Wine Country Alliance. “We invite you to check out quality wines featuring Paso Robles’ heritage grape."
The newly formatted Wine Country Auction features items showcased at winery pouring booths, giving wine enthusiasts a chance to learn about the Zinfandel producers of Paso Robles. One-of-a-kind auction blocks include wine tasting retreats, dinners with Paso Robles producers, VIP tours, seminars and special large format bottles signed by the winemakers themselves. The area’s top chefs will also be serving Zinfandel friendly culinary creations.
For more information and to purchase tickets, go to: 2010 Zinfandel Festival, Zin Tasting and Wine Country Auction
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Americans will consume about 50 million pounds of avocados on Super Bowl Sunday, mostly in tasty and healthy guacamole. That’s enough to cover a football field 19 feet deep, if you enjoy that sort of thing.
Below is a classic recipe for Guacamole from our friends at the California Avocado Commission, but they’ve come up with a nice little twist. Depending on where your home team does its playing and snacking, they have suggestions for added ingredients that will give your dish a distinctly local flavor.
Home Team Guacamole begins with a party size portion of basic guacamole (4 avocados, salt, lemon or lime juice) served in the center of a serving tray. Line up color-coded ingredients around the guacamole in small bowls. Then mix in “add-ins” to personalize and create your own Big Game Day party dip.
Ingredients for 8 Servings
• 4 Large, ripe, fresh California avocados, seeded & peeled
• 2 Tablespoons fresh lime juice
• 1 Teaspoon salt, or to taste
Preparation
1. Coarsely mash (DO NOT PUREE) avocados.
2. Stir in lime juice and season to taste.
3. Prepare "add-ins" as directed below.
Regional Variations
Tampa Bay
1. 4-oz. cooked, shelled and de-veined small shrimp
2. 1/2 cup diced green onion
3. 1/2 cup diced yellow bell pepper
4. 5-10 drops red pepper sauce
5. Tampa Bay's coastal location calls for shrimp. The red pepper sauce and yellow bell pepper represent the team's colors.
Pittsburgh
1. 1/2 cup chopped roasted red bell pepper
2. 1/2 cup chopped roasted red bell pepper
3. 1/2 cup chopped roasted yellow bell pepper
Oakland
1. 2 cloves garlic, finely chopped
2. 2/3 cup black beans, rinsed and drained
3. 1/2 cup chopped red onion
4. 1/2 cup chopped tomato
5. 2 pickled jalapeños, chopped
6. Oakland's signature color black is represented in the black beans. Two jalapeños are added to represent the teams extra spice!
Atlanta
1. 1/2 cup peach preserves or peach salsa
2. 1/2 cup toasted pecans, coarsely chopped
New York
1. 1/2 lb. smoked salmon pieces
Philadelphia
1. 8-oz. softened cream cheese
2. 2/3 cup chopped black olives
San Francisco
1. 1/2 lb. cooked Dungeness crab, chopped
2. 1/4 cup diced scallions
3. 1/2 tsp. cracked black pepper
Tennessee
1. 1/2 cup finely chopped sweet white onion
2. 1 cup chunky red salsa
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Historic New Hope Mill (photo courtesy of New Hope Mills)
New Hope Mills has produced quality products for more than 180 years; earning it the distinction of being one of America's oldest flour mills. It may be one of the oldest, but this water-powered mill is also one of the most environmentally sound.
Leaving Clear Skies & Clean Water Over the Centuries
The mill has been operating on water power since 1823, leaving clear skies and clean water by milling the old fashioned way. In fact, at New Hope Mills, the water is improved by its use; it is aerated as it passes over the waterwheel or through the turbine. The wheel does not put a drop of oil into the water because the wheel bearing is made of a rare wood, Liqnum Vitae, that has its own lubricant.
The mill was built by Judge Charles Kellogg; just two years before he was elected to the United States Congress. Local history has it that the community of New Hope was given its name from the top of its newly built mill. After the 40-foot, 5-sided ridge pole was put in place, a man climbed to the top and threw a gallon jug of whiskey over his shoulder declaring the town of Sodom to be renamed New Hope. Charles Kellogg owned the mill until 1851, when he sold it to Horace Rounds.
The mill originally contained three runs of stone capable of 200 bushels a day. In 1892, the mill began grinding with roller mills which are still there today. In 1947 the mill was sold to Howard Weed, Hubert Latta, & Leland Weed. Today, it remains in the capable hands of the Weed family.
The most visible feature indicating New Hope Mills’ water power is the picturesque waterwheel. Although the waterwheel is its most visible feature, the mill's real power comes from the water turbine underneath the mill. The turbine can run all year round providing there is sufficient water. The mill has an ideal location and facilities for water power near a mill pond with a 28-foot waterfall. With solid management by the Weed family this venerable operation remains competitive while operating much as it did in the 1800's.
No Chemical Additives or Artificial Ingredients
For the Weed family the quality of the product is paramount. Any product that is made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York.
Most old mills today are a novelty. If still standing, they are deteriorating fast. At New Hope Mills, the Weed family takes pride in preserving an important piece of our American Heritage. You’ve got to love how they preserve our Heritage by making delicious products that protect the health of our families, while using methods that protect our environment.
If you’d like to taste some premium pancake mix from New Hope Mills click on any of the following:
Buttermilk Pancake Mix
Old Fashioned Buckwheat Pancake Mix
Apple Cinnamon Pancake Mix
Blueberry Pancake Mix
Variety Pack of All 4 Natural Pancake Mixes
Would you like to purchase some syrup worthy of New Hope Mills Pancake Mixes? Try one of these:
100% Pure Organic Maple Syrup
Wild Blueberry Syrup from Maine
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You’ve heard of chocolate dipped strawberries, well this is the reverse. Kids of all ages love to make them, so they are a perfect treat for Valentine’s Day! Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Three simple ingredients are the primary culprits when it comes to unhealthy weight gain: sugar, high fructose corn syrup and white flour. All of those ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created this chocolate sauce recipe for a sweet little indulgence that won’t hurt your waistline.
Ingredients
• Large Strawberries
• 1 Cup cocoa
• 1/2 Teaspoon vanilla
• 1 Cup water
• 1 Cup Xagave
• 2 Tablespoon powdered milk (optional)
• 1 - 2 Tablespoons Ultra Gel (optional)
Preparation
1. Mix the cocoa, vanilla and hot water with electric beater until smooth. Add Xagave and blend.
2. Remove stems to create a hole in the strawberry. Fill the strawberry with Xagave Chocolate Syrup.
Tips and Notes: Use in chocolate milk, hot chocolate or drizzle over fruit and ice cream. For a thicker milk chocolate syrup, add powdered milk and Ultra Gel*. Serving size: 1 Tablespoon.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Family Stroll (photo by Kenn W. Kiser, courtesy of morgueFile.com)
The chilly and shortened days of winter make it easy to put off acting on a New Year’s resolution to get out and about more often for a little physical activity. So, getting an email from the Harvard Medical School that “watching TV, surfing the Internet, or playing computer and video games” were poor substitutes for health-inducing exercise was timely if redundant.
A One Mile Walk Burns 100 Calories
Heady plans for a magnificent new body developed through fiercely determined workouts at a fitness club are fine, but a much more modest regimen can dramatically improve your overall health and have you looking and feeling better. A doctor I admired for his medical knowledge once told me he’d be happy if he could get each of his patients to exercise moderately for 20 minutes a day. A daily stroll would do the nicely, as one mile of walking burns 100 calories.
The Harvard Medical School missive says the minimum threshold for good health is burning at least 700 to 1,000 calories a week through physical pursuits and, “Nearly all of the research regarding the disease-fighting benefits of exercise revolves around cardiovascular activity, which includes walking, jogging, swimming, and cycling.” Thirty minutes of moderate exercise is considered safe for nearly everyone.
Exercise for a Better Sex Life
If you need further incentives to get yourself moving, our friends at HMS offer plenty:
…decades of solid science confirm that exercise improves health and can extend your life. Adding as little as half an hour of moderately intense physical activity to your day can help you avoid a host of serious ailments, including heart disease, diabetes, depression, and several types of cancer, particularly breast and colon cancers. Regular exercise can also help you sleep better, reduce stress, control your weight, brighten your mood, sharpen your mental functioning, and improve your sex life.
For the latest exercise guidelines from the nonprofit American Heart Association, go to: AHA Exercise and Fitness Guidelines
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Mount Fuji (photo by Daniel T. Yara, courtesy of morgueFile.com)
Fierce winds had umbrellas snapping yesterday, but the stormy weather was worth braving to watch Chef David Bouley adapt Japanese ingredients into French dishes, as we savored his creations. The renowned chef said the international blend was, “The Western world and the Eastern world giving each other a hug.”
The Essence of Japanese Food
Chef Bouley was appearing as part of the event, “The Essence of Japanese Food, Discover Authentic Japanese Ingredients” at the International Culinary Center on Broadway in Lower Manhattan. He became fascinated with the “simplicity and purity” of Japanese food some years ago, when seeking lighter dishes that would delight the palate while delivering a healthy nutritional profile. It’s a commendable quest. The rate of heart disease among men living in Japan is less than half that of men living in the United States, much of the difference attributable to unhealthy eating and sedentary living.
The great chef marveled at the attention to purity in Japanese cuisine. He related a story about an event in Barcelona, Spain, where 500 gallons of water from Mount Fuji had been shipped so that Japanese chefs could cook with the water essential to producing the desired taste of the dished they created.
Bouley’s Latest Eatery Coming in July
It was a real delight to see a classically trained and much acclaimed chef excited about what he had learned from Japanese chefs in recent years, and he exhibited plenty of enthusiasm for continuing to expand his knowledge and technique. The next Bouley restaurant in New York will be an expression of his enthusiasm for the blending of culinary influences to produce something new and exciting. The chef reminded us that all cuisine is international, even “tempura was brought to Japan by Portuguese sailors.” His newest eatery will be named Brushstroke, and will be opening on Manhattan’s Hudson Street in July of 2010.
Such a restaurant would probably have been impossible less than a decade ago, when the highest quality Japanese ingredients were mostly unavailable to American kitchens. Kudzu from vines that can be 200 years old was incorporated into Chef Bouley’s demonstration, along with fresh sea scallops of sashimi quality from Hokkaido, and Wagyu beef. A mousse fashioned from Japanese mountain yams illustrated the versatility of the ingredients when in creative hands.
Sustainable and Traceable
Health, safety and sustainability are major themes in Japanese food, and traceability is a major part of the equation. When purchased in a supermarket, Wagyu beef is numbered so that an online search will reveal its breed, birth date, and place of origin. Wild sea scallops harvested alive in the seas off Hokkaido and are similarly sustainable and traceable, two elements increasingly being adapted by American food producers who want to assure consumers that they are getting the highest quality food.
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Raspberries! (photo by Marcin Modestowicz, courtesy of morguefile.com)
It’s the combination of hard work and best practices on the part of Heidi and her brother Doug that make the incomparable organic jams of Heidi’s Raspberry Farm possible. It all starts with hand-picked, fresh fruit, and making their mouth-watering and nutrtious jams begins with a meticulous approach to sustainable methods on their farm in Corrales, New Mexico.
Corrales is a unique agricultural village farmed by families who have been living there for generations. Located on the Western bank of the Rio Grande, the land has been tilled since 500 A.D. Back then the ancestors of the present day Pueblo Indians reaped harvests in the fertile valley. Subsequent populations of Spanish, French and Italian families settled there to raise grapes, apples, livestock, and now, gloriously healthy raspberries!
Having grown up in this special place Heidi and Doug are dedicated stewards of the land and keepers of a healthy environment. They are truly “walking the walk” when it comes to best practices for preserving the sustainability of their farmland and the health of their community. Doug has converted the farm to a drip irrigation system that makes the most efficient use of precious water. He provides hives in the field for the honeybees that pollinate the delicate raspberry blossoms. A flock of native Rio Grande turkeys control the insect population amongst the hedge rows, so there's no need for poisonous pesticides!
Heidi, Maker of the Best Raspberry Jam We've Ever Tasted!
They’ve been selling organic raspberry jam, fresh raspberries and cut flowers at the local farmers markets in Santa Fe, Los Alamos, Corrales and Albuquerque for several years now. By personally selling their delicious fare Heidi and Doug have made a lot of wonderful friends. They’ve also built a loyal following of appreciative customers who keep coming back for more of their amazing jams!
If you'd like to order some of Heidi's incredible raspberry jams click on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try a simple recipe using one of Heidi's great jams go to: Chicken Breasts with Raspberry Ginger Sauce
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(© Images courtesy of BetterBody Foods & Nutrition, LLC)
Tired of denying yourself such sweet treats as a nice slice of cheesecake because you’re worried about gaining weight? Chef Stephen Richards felt the same way, like most, he struggles with his weight. His family history includes diabetes on both his mother and his father’s side. Yet, he loves to eat, cook and live. After all, life is a celebration and there is no better way to celebrate than with great tasting food that is both healthy and delicious.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Obesity is the primary cause of the three major chronic diseases of diabetes, heart disease and cancer that are plaguing the U.S. Three simple ingredients are the primary cause of obesity: sugar, high fructose corn syrup and white flour. All of these ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created the cheesecake recipe below for a little splurge that won’t hurt your waistline.
Ingredients
Crust:
• 1 Cup whole wheat pastry flour
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1/3 Cup butter
• 2 Tablespoon milk
• 2 Tablespoon Xagave
Filling:
• 8 Ounces cream cheese
• 1 Cup Xagave
• 3 Tablespoon flour
• 1 Teaspoon grated lemon peel (lemon zest)
• 1/4 Teaspoon salt
• 1 Teaspoon vanilla
• 6 Eggs
• 1/4 Cup light cream or milk
Preparation
1. Heat oven to 450°F.
2. Crust: In large bowl, combine first 4 ingredients (flour, baking powder, salt and butter); blend until crumbly. Combine milk and Xagave and sprinkle over mixture until dough is just moist enough to hold together. Form into a ball. Press mixture over bottom and 2½ inches up side of 9-inch spring form pan. Chill.
3. Filling: In a large bowl, beat cream cheese until creamy. Add Xagave, flour, lemon zest, salt and vanilla; beat well. Add eggs, one at a time, beating well after each. Blend in cream. Pour filling into prepared pan. Bake at 450°F for 10 minutes; reduce heat to 200°F and bake for 60 to 70 minutes or until filling is almost set or golden brown. Cool. Refrigerate for several hours or overnight before serving. Serve plain or with Strawberry or Berry Topping and Xagave Sweetened Whipped Cream.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Healthy, Free-Range Chickens (photo by Digiology, courtesy of morgueFile.com)
Written by Linda West Eckhardt
Vladimir Putin, in a move much revered by the citizens of his country, has issued a ban on American imported chicken.
"Too fatty, too little taste, Americans raise their chickens on chemicals," reported one Russian grocer.
So, OK, folks, haven't I been telling you not to buy factory farmed meats? Chickens raised in those dark, dank 100,000 bird coops where the poor things never see light can suffocate from being packed in so tightly, and are fed mostly GMO corn which not even a starving chicken should eat.
The European Union has banned the use of birds raised using standard American practices and as a result, the chicken they sell in Europe is more flavorful, more healthy and more expensive.
What does Cheap Chicken Really Cost?
I can tell you this, from my own personal experience. Many of you know that I cook for my dogs every day -- because commercial dog food is made from meats considered unfit for human consumption (now there's a scary thought) -- and I can tell you that my dogs will not even eat cheap chicken. They turn up their refined noses and leave it in the bowl.
What is in that chicken? Well, when they pack the birds into those coops so tightly the conditions invite disease, so the birds are fed antibiotics in the water. The poultry growers want them to get to market FAST, so they pump them full of hormones to encourage fast growth. And if that wasn't bad enough, the birds are fed cheap genetically modified corn to keep the cost of chicken feed down.
If you are buying chicken from any fast food place and many ordinary chain restaurants as well as many supermarkets, you are stuffing your face with this cheap chicken. The results can be dire for your health
You Are What You Eat
Cheap chicken is part of the American smorgasbord of foods that cause obesity, diabetes, heart and kidney disease as well as cancer and a host of food allergies.
Where Should You Buy Chicken?
Ideally, find a source for local farm-raised poultry. I know this is not easy. If you can't do that pick out organic birds from the market. Whole Foods has great chicken. You will like the flavor. It has not been laced with hormones and antibiotics, nor has it been fed GMO corn. Murray's is a good brand sold in the East. Out West, there's also locally grown brands of organic chicken. It's worth the extra trouble and the cost. Look up "organic chicken" on the internet for sources close to home.
Once you get it to your kitchen, here's a great recipe from The Silver Cloud Diet to enhance the taste of that bird and help you keep to your low carb weight loss plan.
Easy Roast Chicken Thighs & Asparagus Recipe
Simple and satisfying, this one dish dinner goes together in a hurry. And check out the carb count, fewer than 8. Whoo hoo.
Ingredients for 4 Servings
• 2 Garlic cloves
• 3 Tablespoons extra virgin olive oil, divided
• 2 Tablespoons fresh lemon juice, divided
• 8 Organic chicken thighs with skin (about 1 3/4 pounds)
• 2 Tablespoons unsalted butter, divided
• 1/2 Cup organic chicken broth
• 1 Teaspoon fresh or dried oregano
• 12 Spears asparagus
• Accompaniment: lemon wedges and parsley
Preparation
1. Preheat oven to 450°. Mince garlic with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
2. Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat and brown chicken in 2 batches, skin side down, until golden and crisp, then remove to a baking dish, skin side up. Arrange asparagus alongside chicken.
3. Pour off fat from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, and then pour over chicken and asparagus.
4. Roast chicken in oven until cooked through, about 20 minutes. Add a grating of freshly milled black pepper and serve, garnished with parsley and lemon wedges.
Nutritional Readout: 467 calories, FAT 33.3 g., PROTEIN 35.6 g., CARB 7.8 g., FIBER 1.3 g.
Linda West Eckhardt is the author of a number of acclaimed cookbooks and the winner of a James Beard Award for her writing. She and Dr. John Salerno are the co-authors of The Silver Cloud Diet.
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Organic Lemon Crop (© photo by Lisa Solonynko, courtesy of morgueFile.com)
Written by Sonia F. Bañuelos, Saffron Paisley
The other day my daughter said, “Mama, we have too many lemons, no more” as we were harvesting from the neighbors 3 prolific Meyer lemon trees. I was surprised that she, of all people, was setting limits on her dear old Mama. When we returned home she helped me make a couple more jars of preserved lemons to add to the collection. We now have bottles of Limoncello and jars of preserved lemons, lemon chutney, and Meyer lemon with jasmine tea marmalade.
What more? Well, a couple of nights ago I made a syrup and set aside the peels. I was not certain what I would make with the peels but I had so many, I didn’t want to toss them in the compost. The syrup is a fantastic way to process a lot of lemons as it is fast, easy, and keeps well. I have been enjoying quiet time on my deck with a book and a glass of sparkly limonata. As for the peels, well, I was always curious about the Roman method of preserving in honey…
Lemon Syrup
1. Lemons
2. Sugar
3. Lemon zest
• Wash lemons, cut in half, and juice. If you plan on using the peels, be careful not to press too hard and break apart the peel
• This is the ratio: 1 cup lemon juice, zest of one lemon, 2 cups sugar.
• Combine all ingredients in a saucepan, bring to a boil or until sugar dissolves.
• Remove from heat, and pour into sterile container.
• When cool, pour into clean glass bottles or jars.
Lemon Peel, Roman Style
1. Lemon peels
2. Honey
• After juicing lemons, reserve peels
• Place all peels in a bowl and fill with water
• Leave overnight, but remember to change the water at least once
• In the morning, pour water out
• With a grapefruit spoon (with a serrated edge), carefully remove the membrane and as much of the white pith and discard. Soaking overnight softens the lemon and makes it really easy to remove all unwanted bits,
• Continue with the rest of the lemon halves.
• Cut lemon peel as you fancy, in strips, triangles, coursely… as you wish
• Place in a sauce pan, cover with water and bring to a boil, reduce heat and gently cook for about 20 minutes or until soft.
• Strain and let peels cool.
• Gather your clean jars and start with a layer of honey.
• Start filling jars by layering lemon peels and honey until the jar is full, ending with a layer of honey.
• Make sure not to overpack with lemon peels! You should have a ratio of 1:1.
• Make sure to remove all air bubbles.
The lemon syrup is delicious over sparkly water or in ice tea. A sprig of mint takes it to an entirely different level and I’m wondering how it would taste with alcohol… The lemon peels are really good as is, my daughter ate several as we were packing the jars. They can also be chopped and eaten with ice cream, scones, and on toast.
Enjoy!
Note: The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker. If you can’t get a Meyer, the full flavor of an organic lemon will do nicely.
Sonia & the Sprout
To visit Sonia’s worldly, entertaining, and just plain fun blog, go to: Saffron Paisley
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Napa Valley Winery (© Don Mace | Dreamstime.com)
The California Sustainable Winegrowing Alliance has announced the introduction of a statewide certification program that provides third-party verification of a vineyard's adherence to a "process of continuous improvement" in the adoption and implementation of sustainable winegrowing practices.
Open to all California wineries and vineyards as a voluntary option, CSWA's new program requires applicants to meet 58 prerequisite criteria to be eligible for the program, assess winery and/or vineyard operations, create and implement an annual action plan, and show improvement over time.
The goals of the new certification program are to enhance transparency, encourage statewide participation and advance the entire California wine industry toward best practices in environmental stewardship, conservation of natural resources, and socially equitable business practices. Three years in the making, the certification program is the first statewide program available to both wineries and vineyards.
Finest Quality Grapes Produced with Eco-Friendly Practices
"Third-party certification helps California's wine community speed efforts to create a healthier environment, stronger communities and vibrant businesses," said Robert P. (Bobby) Koch, Wine Institute President and CEO. "The program reflects the California wine community's commitment to continually produce the finest quality wine and grapes with practices that are environmentally and socially responsible."
"The scale on which California's wine community is adopting and expanding sustainable practices is truly impressive, as the state is the fourth leading wine producer in the world," said California Association of Winegrape Growers Board Chairman Kim Ledbetter Bronson of Vino Farms in Lodi. "CSWA's mission is to bring recognition to the California wine industry as a change leader in the global marketplace and serve as a model for other industries."
To date, 1,566 vineyard and winery organizations representing 68.1% of California's 526,000 wine acres have evaluated their vineyards and wineries with CSWA's Code of Sustainable Winegrowing Practices Self-Assessment Workbook. Wine Institute and CAWG established the Sustainable Winegrowing Program in 2002 and incorporated CSWA a year later as a 501(c)(3) nonprofit organization to continue implementing the program.
"With a majority of our industry already involved in CSWA's Sustainable Winegrowing Program, the new certification option evolved as the appropriate next step," said CSWA Executive Director Allison Jordan.
2009 Wine Community Sustainability Report
CSWA has also released its 2009 Wine Community Sustainability Report, measuring the California wine industry's adoption over five years of 227 best management practices from the Code of Sustainable Winegrowing Practices Self-Assessment Workbook.
The strengths of the state's industry are practices for viticulture, soil management and ecosystem management. Areas identified as opportunities for improvement include energy efficiency, materials handling, waste reduction and environmentally preferred purchasing.
To view the full press release on which this item was based, go to: California Sustainable Winegrowing Alliance Launches Third Party Verification Program
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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