Veggie Garden (photo by Seemann, courtesy of morguefile.com)
In a wonderful example of an entrepreneur lending folks in need a helping hand, William Waddell, owner of Waddell Farmhouse Seeds, has announced that his family is joining forces with food banks across the country to stamp out hunger in America. They are offering incentives to all their customers who donate a portion of the vegetables from their gardens to their local food banks.
Mr. Waddell stated, "Everyone that plants a garden always has some left in the garden, so it is time to help our communities and donate the left over portions to those in need."
Feeding America is one of the nation's leading domestic hunger-relief organizations. Their mission is to feed America's hungry through a nationwide network of member food banks and engage folks across the country in the fight to end hunger.
The nonprofit organization’s network of more than 200 food banks provides food directly to individuals and families in need. Each year, more than 25 million low-income people facing hunger in the United States, including more than 9 million children and nearly 3 million seniors, receive more than 2.5 billion pounds of food and grocery products.
"We are so delighted to be a part of this wonderful organization, and to be able to give back to our communities." Mr. Waddell added, "We are so proud of our company and love the work our local food banks are doing. We know our economy is getting better, but it is always a good day when you know you have helped someone else."
It’s so nice to see families that could use a little assistance in difficult times getting fresh produce from backyard gardens that are largely organic, sustainable and shun the use of pesticides!
About Waddell Farmhouse Seeds
The Waddell Farmhouse Seeds web site proclaims, "Gardening is a way of showing that you believe in tomorrow." The small family business provides over 1,400 types of garden seed from asparagus to zucchini, over 120 garden products, and will be offering untreated and organic seeds in 2010. The original Waddell Farmhouse was built by William Waddell’s Great Grandfather in 1906, and has been donated to Landmark Park in Dothan, Alabama to be used as an agricultural museum. The current Waddell Farmhouse is 45 miles away in Chipley, Florida and services all of the U.S. Owner William Waddell beams when the old farmhouse is mentioned!
Original Waddell Farmhouse (photo courtesy of Waddell Farmhouse Seeds)
To visit the web site of the Waddell’s family business, get more info, and shop their online catalogue go to: Waddell Farmhouse Seeds
Ample Harvest is a nonprofit organization that provides a list of area food pantries and offers driving instructions from donating gardeners to their local pantries. Ample Harvest
To view a previous post on the work of Ample Harvest go to: Ample Harvest Enables America's Backyard Gardeners to Help the Hungry
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fall at a New Jersey Farmstand (photo by Emily Roesly, courtesy of morguefile.com)
This time of year the price of pumpkins plummets and planning a delicious Thanksgiving holiday side dish is certainly in order. This beauty of a seasonal side dish is the creation of Chef Michael Carrino, recently seen on the Food Network’s “Chopped Champions,” which just happens to be hosted by our very witty friend, Ted Allen. (Chef Carrino had already been named the winner of the April 7th episode of “Chopped.”)
A graduate of the Culinary Institute of America, Chef Carrino was inducted into the prestigious Chaîne des Rotisseurs at the age of 28. He’s had the honor of cooking for former Presidents Bill Clinton and George Bush, and former British Prime Ministers Tony Blair and Margaret Thatcher at the 400th anniversary of Jamestown, Virginia. He was also invited to cook for the prestigious members of the James Beard Foundation in New York City.
A rising star in the culinary world, Chef Carrino is the chef and owner of Restaurant Passionne, one of New Jersey’s most celebrated restaurants, recognized for its energetic and French inspired cuisine. Restaurant Passionné has received rave reviews in The New York Times, The Star-Ledger, New York Post and Zagat’s.
Here’s the delicious recipe created by Chef Carrino that promises to have your family and friends raving this Thanksgiving holiday.
Ingredients for 8 Servings
• 8 Miniature pumpkins
• 2 White potatoes
• 1 Butternut squash
• 2 Apples
• 2 Cups maple syrup
• 1 Tablespoon butter
• 1½ Teaspoon salt
• 1 Teaspoon fresh ground black pepper
Preparation
Step #1: Roasting the Pumpkins
1. Pre-heat oven to 350 degrees.
2. Hollow out mini pumpkins being careful not to puncture the bottoms.
3. Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.
4. Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).
5. When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.
Step #2: The Filling
1. Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
2. Split the butternut squash in half and remove the seeds.
3. Peel the apples, quarter and remove the seeds and core.
4. On a greased cookie sheet lay apples and squash flat side down and cover with foil.
5. Bake for 35-45 minutes until both squash and apples are soft to the touch.
6. Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.
7. Place the potatoes in a large bowl with the roasted apples.
8. Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.
9. With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
10. Finish the filling with a bit of the pumpkin maple syrup.
11. Scoop the filling into the baked pumpkin and return to the oven.
12. Warm up the filled pumpkins for approximately 10 minutes prior to serving.
13. Enjoy this delicious fall dessert!
To visit the web site of Chef Michael Carrino’s acclaimed restaurant in Montclair, New Jersey go to: Restaurant Passionne
If you like to purchase some outstanding light amber maple syrup from the Weed family’s sugarhouse in Upstate New York go to: 100% Pure Organic Maple Syrup
To view all the recipes on the American Feast web site 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Dairy Cows in Cabot, Vermont (photo by Tara, courtesy of morguefile.com)
There’s more good news for those who want healthier and more sustainable food. The huge numbers of parents who want their children to get the health benefits of milk without exposing them to the dangers of recombinant Bovine Growth Hormone (rBGH) and the antibiotics fed to cows in concentrated animal feeding operations (CAFOs), have contributed mightily to organic dairy farming enjoying quite a boom in the United States.
The U.S. Department of Agriculture (USDA) recently published a report stating, “Between 2000 and 2005, the number of certified organic milk cows on U.S. farms increased by an annual average of 25%, from 38,000 to more than 86,000.”
According to the report, that makes organic milk one of “the fastest growing segments of organic agriculture in the United States in recent years.” And organic agriculture in itself is one of the fastest growing segments of all farming in the U.S., having enjoyed an annual growth rate of 20% for many years. It seems reasonable that consumer demand and the example of so many farmers having already successfully converted their dairy operations to organic, the trend will continue for the foreseeable future.
The report published by the USDA entitled, Characteristics, Costs, and Issues for Organic Dairy Farming, was authored by William D. McBride and Catherine Greene. They found the following when comparing organic and conventional dairies:
• Organic dairies are smaller than conventional dairies (82 cows compared with 156 cows).
• Organic dairies produce about 30 percent less milk per cow than conventional dairies (13,601 pounds per organic cow compared with 18,983 pounds per conventional cow).
• Organic dairies are more often located in the Northeast and Upper Midwest than are conventional dairies (86 percent compared with 65 percent).
• Organic dairies use more pasture-based feeding, where more than 50 percent of dairy forage fed is from pasture during grazing months, than conventional dairies (63 percent compared with 18 percent).
• Pasture-based organic dairies’ total economic costs were about $4 per cwt higher than conventional pasture-based dairies, much lower than the average price premium for organic milk in 2005.
Consumers appear to be comfortable paying a premium for organic milk in order to avoid the health risks of conventionally produced milk from factory farms. As our friend Sarah Alexander at Food & Water Watch wrote this past summer, “…the documented increase of infections in dairy cows injected with rBGH…necessitates increased use of antibiotics…and there are ongoing questions about links to cancer…most of the industrialized countries in the world have banned this hormone.”
Food & Water Watch is a nonprofit consumer organization based in Washington, D.C. This past August the organization launched a campaign to get milk produced with artificial hormones out of schools once and for all, and delivered more than 25,000 petitions to members of Congress asking them to clarify that schools have the option to purchase rBGH-free milk or organic milk.
If you’d like to take action to get rBGH-free milk into your local school go to: Food & Water Watch
If you’d like to read the report published by the USDA and cited above in its entirety go to: Characteristics, Costs, and Issues for Organic Dairy Farming
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The Maine Grocers Association (MGA) has named our good friend and partner Waite Maclin, founder of the specialty food company Pastor Chuck Orchards, as “Food Producer of the Year.” American Feast has been proudly offering Waite’s peerless organic apple butter, applesauce and combination gift basket since it launched.
MGA has been assisting the state’s food entrepreneurs since 1935, and its annual award honors those who have generated relationships with retailers to strengthen opportunities for Maine food products to be sold through Maine grocery stores.
Waite’s passionate involvement with the Maine Food Producers Alliance was also a contributing factor in his being chosen. This award marks yet another achievement in what’s been a milestone year for Pastor Chuck Orchards. Already this year, the company:
• Introduced an all-natural apple salsa and a sugar-free applesauce, both of which became instant hits among health conscious consumers and people who simply appreciate and enjoy quality food
• Earned certification for being gluten free across the board
• Began selling its apple products in Whole Food Markets throughout the North Atlantic, Hannaford Grocery stores, and dozens of other retailers
• Enjoyed widespread regional and national media coverage
This holiday season send a gourmet gift from Waite’s Pastor Chuck Orchards that is healthy, sustainable and delicious: Maine Apple Gift Basket
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Artichoke in Flower (photo by Dani Simmonds, courtesy of morguefile.com)
Focaccia is a savory bread popular in Liguria, Italy and using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Though it might be prepared with a number of toppings, the flat oven-baked bread, is typically made with dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt.
Artichokes are native to the Mediterranean region, but they have a long history in the U.S. Thomas Jefferson grew them in Virginia, successfully wintering his crop in a less than ideal climate. Today, virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. The town proudly proclaims itself to be "The Artichoke Center of the World" and hosts The Castroville Artichoke Festival each May to celebrate the spring harvest.
Our friends at the California Artichoke Advisory Board have provided us with a recipe that marries these Italian and American traditions in “a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.” Artichokes enjoy a second harvest in the fall, so now’s the time to get them seasonally fresh.
Ingredients for 4 Servings
• 4 Large California artichokes
• 2 Cups focaccia or herbed bread crumbs
• ½ Cup grated Parmesan cheese
• ¼ Cup extra virgin olive oil
• 2 Cloves garlic, minced
• 2 Tablespoons chopped Italian parsley
• 1 Tablespoon chopped fresh oregano
• Salt and pepper to taste
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
2. Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers.
3. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil.
4. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Teen Having a Healthy Breakfast (© Abimages | Dreamstime.com)
Eating more fiber will reduce abdominal fat for a slimmer waist, but beyond looking better there are important health benefits. That’s the conclusion of researchers from the University of Southern California studying dietary factors in overweight Latino youth.
The scientists at USC undertook the study because, “Escalating rates of obesity, especially in at-risk groups such as Latino youth, are of public health concern partly because childhood obesity increases the risks of diabetes, metabolic syndrome, and cardiovascular disease.” The research included children from 11 to 17 years of age, overweight or obese, of Latino ancestry and a family history of type 2 diabetes. The results of the study were published in the November 2009 issue of The American Journal of Clinical Nutrition.
Studying the causes of childhood obesity and its accompanying health problems is complex, but the researchers noted, “environmental factors such as increased consumption of added sugars and decreased fiber intake are thought to be involved.”
There was a 4% reduction in visceral adipose fat, more commonly known as abdominal fat, among the subjects who increased their total fiber intake. Visceral fat is considered an independent risk factor for development of type 2 diabetes and cancer. The results underscore “the fact that all carbohydrates are not created equal; instead, they have myriad and disparate effects when consumed.”
There are delicious ways to get more fiber by eating whole grain foods. Try oatmeal with fresh fruit, cinnamon, and a teaspoon of honey. Fresh-baked, whole grain semolina bread is a wonderful accompaniment to a favorite salad. Mushroom & barley soup is a tasty way to get some whole grains without any animal fat. Whole grain pasta with a tomato sauce seasoned (garlic, oregano, basil, etc.) to your taste and served with steamed broccoli, spinach, or green beans is a terrific meal. Squeeze a little fresh lemon and grind some black pepper on those veggies.
A lot of people are delighted to learn that popcorn is a whole grain!
To read the full article in the The American Journal of Clinical Nutrition cited above requires a subscription, go to: Latino Youth Who Increase Fiber Consumption May Lower Risk of Diabetes
To view previous posts on the topic go to:
1. Whole Grains & Bran Battle High Blood Pressure
2. More Great News about Whole Grains
3. Whole Grains Battle Heart Disease & Stroke
4. Whole Grains for a Healthy Heart
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Roasted Veggies (photo by Scott Liddell, courtesy of morguefile.com)
Vegetarians are 12% less likely to develop cancer than meat eaters, according to research published in the British Journal of Cancer.
In a study of more than 61,000 people, Cancer Research UK scientists from Oxford followed meat eaters and vegetarians for over 12 years, during which 3,350 of the participants were diagnosed with cancer.
They found that the risk of being diagnosed with cancers of the stomach, bladder and blood was lower in vegetarians than in meat eaters. The most striking difference was in cancers of the blood including leukemia, multiple myeloma and non-Hodgkin lymphoma. The risk of these diseases was 45% lower in vegetarians than in meat eaters.
Professor Tim Key, study author from the Cancer Research UK Epidemiology Unit at Oxford University, said:
Our large study looking at cancer risk in vegetarians found the likelihood of people developing some cancers is lower among vegetarians than among people who eat meat. In particular vegetarians were much less likely to develop cancers of the blood which include leukemia and non-Hodgkin lymphoma.
The study looked at 20 different types of cancers. The differences in risks between vegetarians and meat eaters were independent of other lifestyle behaviors including smoking, alcohol intake and obesity, which also affect the chance of developing cancer.
Sara Hiom, director of health information at Cancer Research UK, said:
These interesting results add to the evidence that what we eat affects our chances of developing cancer. We know that eating a lot of red and processed meat increases the risk of stomach cancer. But the links between diet and cancer risk are complex and more research is needed to see how big a part diet plays and which specific dietary factors are most important.
The relatively low number of vegetarians who developed cancer in this study supports Cancer Research UK's advice that people should eat a healthy, balanced diet high in fiber, fruit and vegetables and low in saturated fat, salt and red and processed meat.
To access high quality original papers increasing the understanding of the causes of cancer go to: British Journal of Cancer
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(Image courtesy of Organic Valley Family of Farms ©)
Gary Herzberg of Portland, Oregon created this recipe after he and his then pregnant wife joined a community supported agriculture farm (CSA). They had joined the CSA to promote the nutritious gestation of their son and found that kale was almost always included in their regular box of fresh goodies. Kale is an amazingly healthy green, so thank you Gary for coming up with a delicious way to reap those health benefits at breakfast.
Gary’s creation went on to become one of five winning submissions from a healthy recipe contest held by our friends at Organic Valley Family of Farms, a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” They started with seven farmers forming an organic cooperative in 1988. Today, about 1,400 family farms are members and their high standards shine through in their award-winning, certified organic foods.
Besides being a winner in the national contest, the recipe Gary scrabbled from necessity went on “…to the wild success it now holds in our family. Not only is kale no longer the stepchild of our box, it has moved to the forefront of weekly planning, where a kale-less box is met with much chagrin.”
Ingredients for 8 to 10 Servings
• 2 Bunches of Kale, or other greens such as collards, beet, etc.
• 1 Medium Onion
• 2 Garlic Cloves
• 2 Slices Bread
• 3 Organic Valley Eggs
• 3/4 Cup of Organic Valley cheese such as Colby, Cheddar, Mozzarella, etc.
• 1/3 Cup of Flour
• 1 Teaspoon Salt or to taste
• 1 Teaspoon Pepper or to taste
• Organic Valley Sour Cream for Garnish (Optional)
Preparation
1. First off you need to blanch all the veggies. Boil a large pot of water, and get an ice bath started to cool the veggies once they are done cooking. Once the water is boiling, dunk the greens in for 2-3 min, then plunge the into ice bath. Do in batches if they don't all fit.
2. Once the greens are safely in the ice-water bath, blanch the garlic and the onions for about 30 seconds. You can leave the skins on, and you don't need to put them in the ice-bath. Just don't touch them until they are cool enough to handle.
3. Once everything is cool, start with the greens. Take them out of the ice bath, and squeeze all the water you can out of them -- I use a paper towel or dish cloth. Roughly chop the greens, onions, and mince the garlic; add them to a mixing bowl.
4. Toast 2 slices of bread -- I prefer the end pieces that nobody eats anyway. Once toasted brown, chop or crumble bread into mixing bowl. Chop up the cheese into a decent dice, or shred, add to mixing bowl. Add flour, salt and pepper to the mix. Crack eggs into bowl, and break yolks.
5. Use spatula (or your hands!) to thoroughly mix together all the ingredients. They should begin to feel a little like a "meatball."
6. Once mix is sticky, heat up a skillet, then add some oil or butter once the pan is hot. Once combined, make a small ball (about a cup) of the mix in your hands and squeeze together firmly. Place ball in skillet, and mash it flat with the back of a spatula, trying to keep "cake" together. Fry until golden brown on each side.
7. Garnish Liberally with Sour Cream, or Not.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To view all the recipes on the American Feast web site 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year and not long ago we posted a classic American recipe for pumpkin soup. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a healthy pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy Besse of New Jersey (photo by Emily Roesly, courtesy of morguefile.com)
With frightening reports of contamination and foodborne illnesses arriving with alarming regularity it’s no surprise that a recent national survey of affluent consumers found safety to be their number one concern when purchasing food.
The majority of consumers surveyed are looking at labels and menus for assurances that undesirable things, such as antibiotics and artificial hormones, are not present. Food safety was especially important to women. Ethical claims are frequently linked to safety issues and of special importance to a “large subset of consumers,” according to the researchers.
The survey by Context Marketing, a San Francisco Bay Area consulting firm, did not include nutrition, focusing instead on “quality claims having to do with safety and health, as well as ethical considerations and their role in purchase decisions.” The firm’s research results were issued in a report, Beyond Organic – How Evolving Consumer Concerns Influence Food Purchases.
The researchers confirmed that price played a major role in decisions on purchasing specialty foods and making menu choices at restaurants, and it is the main reason for making a purchase at a supermarket. Still, educated and prosperous consumers are familiar with the issues behind the claims being made by producers, manufacturers and restaurants, and ethical behavior is vital to gaining consumer trust and loyalty.
Seventy-two percent (72%) of those surveyed say they are willing to pay “more for food that promises to be healthier, safer or produced to higher ethical standards.”
To view the report from Context Marketing cited above go to: Beyond Organic – How Evolving Consumer Concerns Influence Food Purchases
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Hannah Kaminsky's Vegan Cheesecake (Images courtesy of the Boston Vegetarian Society)
This year our friends at the Boston Vegetarian Society are delighted to expand the Annual Boston Vegetarian Food Festival to a two-day event! The Festival brings together an amazing array of vegetarian natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment.
The event couldn’t be more family-friendly, offering free admission, free food sampling, free speaker presentations, free parking, a T Subway stop just across the street, and activities for kids.
The 2009 Festival is on for Saturday, October 31st, 10:00 AM to 6:00 PM, and Sunday, November 1st during those same hours, at the Reggie Lewis Athletic Center, 1350 Tremont Street, Boston, Massachusetts
The Festival offers the chance to talk directly to food producers, learn the newest items in the marketplace, get some cooking tips, taste free food samples, shop with special discounts, or simply learn what vegetarian foods are available and where you can find them.
Whether you are a longtime vegetarian or vegan, or someone simply wanting to add more healthy and delicious foods to your meal repertoire, or if you are just curious what it's all about, you will be very welcome! While your enjoying the fun you can also learn of ways to benefit the environment, help animals, and enhance your health and well being.
  
Sponsored by the Boston Vegetarian Society
The sponsoring organization, the Boston Vegetarian Society, is an all-volunteer, non-profit organization. The organization seeks to make a better world for people, animals, and the earth through advancing a healthful vegetarian diet and a compassionate ethic. It provides education, encouragement, and community support for vegetarians and for anyone wishing to learn more about a healthy, environmentally friendly and humane way of life.
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To visit the sponsoring organization's web site & get more information about the Festival go to: The Boston Vegetarian Society
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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
Star Anise (© Linda Macpherson | Dreamstime.com)
Our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival just sent us this dessert recipe. We were so delighted with it we wanted to waste no time in passing it on to you. It’s the creation of Emilie Hartman of The Conscious Kitchen, a popular vegan baking and cooking instructor, award-winning blogger, restaurant reviewer, and a contributor to many food magazines and websites. She’ll be teaching this recipe and more at the Festival this weekend.
Emilie brings the experiences of an international childhood and a background as a researcher to her love of food and thoughtful eating. She trained at the Cambridge School of Culinary Arts and the Natural Gourmet Institute. She is currently working on a cookbook of sophisticated, internationally inspired vegan desserts.
Emilie says of her recipe, “With a rich, comforting crumb, delicate spice and bright citrus, this is a ‘go to’ cake for the winter months. Don't shy from using a quality olive oil with lots of flavor for this recipe; my preference is for a fruity Spanish one. Be prepared for even confirmed olive oil and anise detractors to demand seconds.”
Ingredients
• 1 Cup unsweetened plain soymilk
• 1 ½ Teaspoons apple cider vinegar
• ½ Cup cane sugar
• 1/4 Cup extra virgin olive oil
• 1 Teaspoon vanilla
• 1/2 Teaspoon sea salt
• 1 Cup unbleached all purpose flour
• 1/3 Cup whole wheat pastry flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon toasted and ground anise seed (toast in a dry pan over medium heat until fragrant and lightly browned, cool and grind in a spice or coffee grinder, or use pre-ground)
• 1/4 Cup cocoa nibs
• 2 Ounces 70-80% dark chocolate (recommend Taza)
(See Blood Orange Macedonia Topping Recipe below.)
Preparation
1. Preheat oven to 350 and lightly oil an 8" round pan with olive oil and line the bottom with parchment.
2. In a medium sized bowl, whisk the soymilk and vinegar together until thickened. Add the sugar, olive oil, vanilla and salt to the soymilk and whisk well to combine.
3. In another medium sized bowl, sift the flours, baking powder and baking soda and whisk to combine. Add anise to the dry mix.
4. With whisk in hand, slowly pour the wet mixture into the dry, whisked vigorously until well combined and smooth.
5. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow cake to cool on a rack for 10 minutes before removing from pan and allowing it to cool fully before serving.
To serve: Cut wedges of the cake and generously scoop Blood Orange Macedonia on top, sprinkle with 1-2 teaspoons of cocoa nibs and shave a sprinkling of dark chocolate
Blood Orange Macedonia Topping Recipe
Creator Emilie Hartman writes, “Use to top cakes or sweet biscuits, waffles, pancakes or crepes. Great as an unusual ice cream topping and an extra special mix-in for soy yogurt. Use any available citrus, but look for a mix of colors to get the most drama. Zesting the citrus before removing the skin and storing it in a little oil in the refrigerator for future use in other recipes will give the fruit double duty.”
Ingredients
• 4 Blood oranges
• 2 Tangelos or tangerines
• 2-4 Tablespoons orange muscat wine or orange liqueur, such as Grand Marnier
Preparation
1. Supreme the citrus over a bowl to catch run-off juice. Toss the citrus segments with alcohol.
2. Keep covered in the refrigerator until ready to use.
The Boston Vegetarian Food Festival will take place this weekend, Saturday, October 31st and Sunday, November 1st. If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip.
For more informationabout this weekend's Festival go to: The 14th Annual Boston Vegetarian Food Festival
To visit Emilie Hartman’s excellent veggie blog go to: The Conscious Kitchen
To view all the recipes on the American Feast web site 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Waterfront Jogging (photo by Jusben, courtesy of morguefile.com)
Written by Adrienne Carlson
It was my dream to lose 30 pounds or more, and I achieved it in less than a year through a strict exercise and diet regime. I was ecstatic about my success and very proud of myself for what I had accomplished. But the elation did not last more than six months, because in that short span of time, I found to my horror that I could not button my new jeans. A look at the scales showed me that I had gained back 12 of those pounds that I had worked so hard to lose, and I was aghast and horrified at allowing this to happen.
I realized then that it is not just enough to lose weight; you have to work just as hard to keep it off, especially if you’re someone like me who is prone to putting on weight in no time at all. So if you’re looking for ways to stay slim after getting there, here’s what I did to get back on track and make sure I stayed there:
• Make exercise a way of life: If you think of exercise as just a way to lose weight, you’re going to stop working out the moment you reach your ideal weight. And when you stop exercising but continue to eat as much, you start to put on weight again, sometimes faster than you lost it. So make exercise a way of life rather than a passing fancy – make it your spouse for life instead of treating it like a temporary fling. To do this, choose some form of working out that you enjoy and that you will feel like doing at least four times a week, for an hour or so each day.
• Work out with weights: You don’t have to pump iron, just lifting small dumbbells and doing a few squats and lunges every day should help strengthen your muscles and improve your muscle mass. When you do this, your metabolism increases and you lose weight even when you’re sedentary.
• Don’t deprive yourself: Eat the right kind of food and ensure that you don’t starve or deprive yourself too much. When you force yourself to abstain from certain foods, you fall prey to temptation and end up binging and eating much more than is justified. You begin to crave foods that are not good for you, and in the process, end up ruining all the good you gained by working out. So eat what you want, in limited portions. However, make sure that you don’t eat more than you are burning off – you’re going to balloon up if you do.
• Monitor your weight: Keep an eye on your weight from time to time. Once you see yourself adding on a pound or two, cut back on your calories and step up your level of exercise. Keep up the routine till your weight falls back to your ideal number.
• Make health a priority: If you don’t lose weight as fast as you would like, don’t punish your body by working out too hard and/or starving yourself. When you do this, you may lose weight in the process, but you also end up losing something that is invaluable – your health.
This guest article was written by Adrienne Carlson, who regularly writes on the topic of physical therapy and staying healthy. For more of her expert advice visit her web site: Physical Therapy Assistant Schools
Adrienne welcomes your comments and questions at her email address (just copy & paste): adrienne.carlson1@gmail.com
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Artichoke Farm (photo by Matthew Bridges, courtesy of morguefile.com)
Serving an appetizer that is flavorful, healthy and seldom seen outside good restaurants is a great way to show your dinner guests that you want to make their evening with you a special one. Our friends at the California Artichoke Advisory Board have provided us with a recipe for Couscous-Stuffed Artichokes that will deliver that message with gusto.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s Napa Valley.
Ingredients for 4 Servings
• 4 Large California artichokes
• 1½ Cups chicken broth (or substitute vegetable broth)
• 1 Teaspoon curry powder
• ¾ Teaspoon ground cumin
• ½ Teaspoon garlic salt
• 1 Cup instant couscous
• ¼ Cup currants
• ½ Cup sliced green onion
• ½ Cup toasted slivered almonds, chopped
• ½ Teaspoon grated lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons vegetable oil
• Plain low fat yogurt, optional
(Image courtesy of California Artichoke Advisory Board)
Preparation
1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
2. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
3. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Cook's Tip: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To view all the recipes on the American Feast web site 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wheat & Sky (photo by Cheryl Rankin, courtesy of morguefile.com)
“Every year, millions of people in the United States suffer from foodborne illness, hundreds of thousands are hospitalized, and thousands die,” according to recent testimony given by Margaret A. Hamburg, M.D., Commissioner of the Food and Drug Administration, before the U.S. Senate Committee on Health, Education, Labor, and Pensions.
Dr. Hamburg stated that “A precondition for health is having access to safe food.” She cited changes in consumer dietary patterns, industry practices, U.S. population demographics, evolving pathogens, and an increasingly globalized food supply as posing challenges and requiring current government strategies to adapt.
She told the Senate Committee that the Food Safety Working Group appointed by President Obama in March, “…recommends a new public-health focused approach to food safety based on three core principles: prioritizing prevention, strengthening surveillance and enforcement, and improving response and recovery.”
Chief recommendations of the Working Group include providing the FDA with the tools needed to access basic food safety records at facilities and require mandatory recalls. In her testimony Dr. Hamburg noted that a coalition of consumer groups is fighting for improvements in the food safety system and major sectors in the food industry also support and are advocating for fundamental change. A food safety bill was recently passed by the House of Representatives, and a similar bill is under consideration in the Senate. She cited these factors as indicating broad support for legislative reform, “…so that more families do not have to suffer tragic consequences from foodborne disease.”
Dr. Hamburg added:
…even with the President’s support – even with the full efforts of HHS and USDA and other federal, state, local, tribal, and territorial food safety partners – and even with the backing of consumer groups and industry, our efforts will fall short unless Congress modernizes food safety laws to deal with the challenges of the 21st century.
To read Dr. Hamburg full statement before the Senate Committee go to: Keeping America's Families Safe: Reforming the Food Safety System
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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
Food, Inc. lifts the veil on our nation’s food industry, exposing how our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our environment. Food, Inc. reveals often shocking truths about what we eat, how it’s produced and who we have become as a nation.
The “powerful wake-up call for consumers,” (New York Times) Food, Inc., arrives on Blu-ray Disc and DVD on November 3rd. “Bracing, compassionate, witty and compelling,” (Time) Food, Inc. exposes the highly mechanized substructure that has been hidden from the American consumer with the consent of the government’s regulatory agencies, the USDA and the FDA. Using animation and graphics, Emmy® Award-winning filmmaker Robert Kenner reveals the shocking truth behind corporate ‘factory farms,’ which churn out genetically modified produce and meat from diseased animals, detrimentally impacting the lives of millions.
Profits Before People
Putting profit before the health and safety of Americans, companies have utilized scientific advancements to create bigger-breasted chickens, the perfect pork chop and insecticide-resistant soybean seeds. The unfortunate by-product of advancement results in the evolution of new, more resistant strains of the sometimes-deadly E. coli bacteria, which sickens over 73,000 Americans annually.
Featuring interviews with Stonyfield Farm’s Gary Hirshberg and Polyface Farms’ Joel Salatin, and investigative authors Eric Schlosser (Fast Food Nation) and Michael Pollan (The Omnivore’s Dilemma), Food, Inc. is an eye-opening expose reminiscent of Super Size Me. Detailing how corporate food monopolies influence government regulations, the “smart and expertly shot” (Los Angeles Times) documentary also addresses the nation-wide epidemics of obesity and diabetes, which have drastically escalated over recent decades as a result of the lack of proper nutrition due to the consumption of poor quality food.
Ongoing Impact
Participant Media partnered with 20 nonprofit and social sector organizations to bring awareness to the film and the issues it addresses through a substantial cause marketing and social action campaign. The partnerships with groups including the California Center for Public Health Advocacy, Center for Science in the Public Interest and the Center for Foodborne Illness Research and Prevention will continue beyond the DVD’s release. Celebrities Kelly Preston, Alyssa Milano and Martin Sheen, among others created public service announcements on the issue and they will be included on the DVD.
Bonus Features
Additional bonus features include deleted scenes – 40 minutes of footage and segments not shown in theatres, “Nightline’s” interview with Chipotle’s CEO, and more. The film will be available for the suggested retail price of $26.98 and Blu-ray Disc for $34.98.
To view previous posts on the topic go to:
1. "King Corn" the Movie: We Are What We Eat
2. Fast Food Nation on DVD
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 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 The Mast Farm Inn)
This luscious dessert recipe comes courtesy of our friends at The Mast Farm Inn, a world renowned mountain inn and restaurant in the Valle Crucis Historical District of Watauga County, North Carolina, where guests have been welcomed since the 1800s. Located in a serene rural valley surrounded by mountains, rivers and streams, the green Inn’s doings are truly a family affair. It is owned and managed by sisters Sandra Deschamps Siano and Danielle Deschamps, who are ably assisted by a host of family members.
The family runs the Inn by adhering to principles of sustainability and environmentally sound practices. The gourmet meals served at the Inn’s Simplicity restaurant are created with food as local, fresh, natural and organic as they can make it. In the growing season, the ingredients include produce from the Inn’s own organic garden. Pasture raised meats, free-range dairy and eggs are purchased as much as possible from local organic farmers and growers. Out of season the dining is still as natural and organic as they can make it, using ingredients that may come from further away, but still don’t include dangerous chemicals.
The History of Hummingbird Cake
Hummingbird Cake is such a lovely name that it makes you wonder its origin. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.
Ingredients & Shopping List
Cake
• 3 Cups all-purpose flour
• 2 Cups granulated sugar
• 1 Teaspoon baking soda
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoons salt
• 2 Cups mashed ripe bananas
• 1 Cup drained crushed pineapple
• 1 1/4 Cups vegetable oil
• 3 Large eggs at room temperature
• 1 1/2 Teaspoons vanilla extract
• 1 Cup (4 ounces) finely chopped pecans
Icing
• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup (1 stick) butter (at room temperature)
• 5 Cups confectioners' sugar sifted
• 2 Teaspoons vanilla extract
Instructions & Process
Cake
1. Sift together flour, baking soda, cinnamon, salt set aside
2. Cream together the sugar and vegetable oil
3. Add one egg at a time
4. Add the vanilla
5. Then add the bananas, and the pineapple
6. Add in three parts the flour mixture
7. Grease three 9-inch pans and pour the cake mixture in each
8. Cook at 350 degrees for 30 minutes
Icing on the Cake
1. Cream the cream cheese and butter
2. Add the confectioners' sugar
3. Add the vanilla extract
What To Be Careful Of!
As soon as batter is ready put in oven right away
The Mast Farm Inn was listed in the National Register of Historic Places in 1972, as "one of the most complete and best preserved groups of nineteenth century farm buildings in western North Carolina."
To visit the Inn’s web site for more information go to: The Mast Farm Inn
If you know someone who likes to do his or her baking using the finest ingredients you can purchase a wonderful gift at: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Soda Cans (photo by Jane M. Sawyer, courtesy of morguefile.com)
Current state taxes and levies on soft drinks are slowing consumption and resulting in slimmer waistlines, but the effect is generally small in magnitude, newly published research by the Yale School of Public Health has found. The study appears in the journal Contemporary Economic Policy.
Assistant professor Jason M. Fletcher of Yale analyzed the effectiveness of various forms of soda taxation on body mass index (BMI) over a 16-year period. With colleagues from Bates College and Emory University, Fletcher found that an individual’s weight only mildly responds to changes in taxation—a 1% tax increase resulted in less than a tenth of a pound for a man of average height.
“Our results suggest that the current low, hidden rates of soft drink taxation in most states are not effective in substantially changing adult consumption,” Fletcher said. “Our results leave open the possibility that large taxes that are communicated to consumers are still worthwhile to consider as policy options, but small tax changes will not work.”
The average current tax rate on soda is about 3%, though many states are contemplating further increases.
Soft drinks have come under increased scrutiny in recent years as a source of obesity in children as well as adults and as a contributor to a range of chronic diseases such as diabetes and heart complications. As a result, many states are turning to a “sin” tax to combat steadily growing rates of consumption. Higher taxes than what are currently imposed on soda have been used—with generally effective results—on tobacco and alcohol.
Fletcher, along with David Frisvold of Emory and Nathan Tefft of Bates, analyzed the impact of soda taxation on BMI in various states from 1990 to 2006. Their results indicated that soda taxation has a greater BMI effect on those with lower incomes and that the result is more pronounced for females and middle-aged and older individuals. In all cases, though, the effects on obesity were very small.
The study was funded by the Robert Wood Johnson Foundation.
To view the full press release on which this item was based go to: Current Soda Taxes Not High Enough to Curb Obesity, Study Finds
To view previous posts on the topic go to:
1. Diet Soda Linked to Obesity & Heart Disease
2. Colas Can Cause Kidney Problems
3. Diet Soft Drinks May Increase Risk of Heart Disease
4. Safety of Soft Drinks Under Scrutiny
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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
D & E Farms in Franklinville, N.J. (photo by Emily Roesly , courtesy of morguefile.com)
Earlier this month Agriculture Secretary Tom Vilsack announced that the number of farmers markets in the U.S. increased by 13% from last year, a great illustration of just how many communities and consumers across the country are eagerly reaching out for fresh food and supporting their local farms. Farmers and consumers connected at 5,274 farmers markets this year, up from 4,685 in 2008.
“This growth in the number of farmers markets is a good indicator of just how important local farms and food are to people today,” says Julia Freedgood, managing director of American Farmland Trust’s Growing Local initiative.
As Julia Child once said, “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
Ms. Freedgood went to say:
Farmers markets play a crucial role in bringing fresh food to areas where it’s not always available. And by getting to know the farmers who grow their food, people are able to better understand where their food comes from, something that is hard to do in most grocery stores. This relationship between farmer and consumer underscores the fact that food comes from farmland nearby, and how without that land there would be no food.”
American Farmland Trust launched a national online contest this summer so consumers could vote for their favorite farmers markets. The contest illustrated several key concepts including AFT’s “No Farms No Food” message and the importance of farmers markets to local economies, access to healthy food, farmland protection and the environment.
“Not only does this mean the number of farmers markets has increased,” adds Stacy Miller, Executive Secretary of the Farmers Market Coalition, “but it also represents growth in the number of people participating in nutrition and food assistance programs, and the degree to which communities are building partnerships and connections that support local food systems and access to local food.”
Ms. Freedgood concludes, "As AFT enters our 30th anniversary it is important to reflect on past successes but also to look ahead at how to engage a new generation in understanding the importance of protecting farmland. Farmers markets are a great way to accomplish this.”
AFT’s national office is located in Washington, D.C. The phone number is 202-331-7300. To visit the organization’s web site go to: American Farmland Trust
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Reefs in Galley Head (photo by Enzo Cositore, courtesy of morguefile.com)
The Irish Government will ban the cultivation of all genetically modified (GM) crops and introduce a voluntary GM-free label for food – including meat, poultry, eggs, fish, crustaceans, and dairy produce made without the use of GM animal feed.
The policy was adopted as part of the Renewed Programme for Government agreed between the two coalition partners, the center-right Fianna Faíl and the Green Party, after the latter voted to support it on Saturday.
The agreement specifies that the Government will “Declare the Republic of Ireland a GM-Free Zone, free from the cultivation of all GM plants”. The official text also states, “To optimize Ireland’s competitive advantage as a GM-Free country, we will introduce a voluntary GM-Free logo for use in all relevant product labeling and advertising, similar to a scheme recently introduced in Germany.”
Michael O’Callaghan of GM-free Ireland said the policy signals a new dawn for Irish farmers and food producers:
The Irish Government plan to ban GM crops and to provide a voluntary GM-fee label for qualifying animal produce makes obvious business sense for our agri-food and eco-tourism sectors. Everyone knows that U.S. and E.U. consumers, food brands and retailers want safe GM-free food, and Ireland is ideally positioned to deliver the safest, most credible GM-free food band in Europe, if not the world.
This past February, American Feast and Organic Valley joined more than 70 companies in pledging not to use or sell genetically modified beet sugar. The companies and many doctors believe there has been insufficient study of the long term effects of genetically modified crops on human health and the environment.
The measures taken by Germany and Ireland may will spread across the European Union and make GM-free food more competitive against the stiff competition from the giant agri-businesses that see genetically modified food as a means to greater profitability. In doing so, those governments have not only improved their countries’ economic prospects, they have taken a great step toward protecting the health of people and our planet.
To view the press release on which this item was based go to: Ireland Adopts GM-Free Zone Policy
To view previous posts on the topic go to:
1. Doctors Warn: Avoid Genetically Modified Food
2. 70 Companies Vow Not to Sell Genetically Modified Sugar Beets
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Alaskan Red King Crab (© Ngweikeong | Dreamstime.com)
If you’re not already part of a crew you probably won’t get to join Alaska’s crab fishermen on the Bering Sea for the 2009-2010 crab season. The harvest seasons for Alaska’s two largest crab fisheries opens today, October 15th, but there’s always next year.
Alaska red king crab (Paralithodes camtschaticus) is the largest and one of the most impressive of all shellfish, prized for its sweet flavor and rich tender white body meat. This year’s harvest limits were set by the Alaska Department of Fish and Game. The Alaska Bristol Bay king crab harvest is set at 16 million pounds, a drop from last year, but above the 10-year average.
Also announced were the Bering Sea tanner crab (Chionoecetes bairdi) fishery with a harvest level of 1.35 million pounds, and the Saint Matthew Island blue king crab (Paralithodes platypus) fishery with 1.17 million pounds.
The harvest levels point to Alaska’s ongoing practice of managing all of its fisheries to ensure their long term health and sustainability. State and federal fisheries managers continually adjust harvest limits based on the most current available scientific data. This is one key element within Alaska’s model of sustainability.
The history of crab fisheries in Alaskan waters extends back to 1930. The harvest season for Alaska king crab typically ranges from October through November and again from January through March. Alaska snow crab is usually harvested from October through mid-February. This year's harvest should ensure that your favorite Alaskan crab will be available at your favorite seafood store or restaurant throughout the year.
"The Last Frontier" state is celebrating its 50th anniversary of statehood and Alaska's Constitution states that “fish…be utilized, developed, and maintained on the sustained yield principle.” This dedication to sustainable management has resulted in an ever-replenishing supply of wild seafood for markets around the world.
For more information and recipes go to: Alaska Seafood Marketing Institute
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Our friend Serena Ingre at the National Resources Defense Council has just let us know that the Natural Resources Defense Council is now accepting nominations for its second annual Growing Green Awards. New this year, in addition to the previous award categories, is a “Water Steward” category just for 2010. Applications are due December 4, 2009 and a $10,000 prize will go to the winning green “Food Producer.”
Through these national awards NRDC will recognize extraordinary contributions that advance ecologically integrated farming practices, climate stewardship, water stewardship, farmland preservation, and social responsibility from farm to fork. Author and sustainable food activist Michael Pollan will again be on the selection panel, along with Chair Susan Clark, the Executive Director of the Columbia Foundation, A.G. Kawamura, California’s Secretary of Agriculture, and Nora Pouillon, founder of the nation’s first certified organic restaurant.
A Growing Green Award will be given to an outstanding individual in each of four categories including “Food Producer,” “Business Leader,” “Thought Leader,” and “Water Steward.” All winners will be widely celebrated through outreach to media and NRDC’s networks.
Growing Green Awards Criteria
In selecting from nominees the awards selection panel will consider the following criteria:
• Innovation in promoting ecologically-integrated food systems. This may include minimizing inputs of energy water and chemicals; reducing pollution and global warming gas emissions; use of on-farm polyculture; increasing natural resilience; and stewardship of biodiversity pollinators open space and land resources.
• Potential to achieve wide scale adoption implementation or behavioral change.
• Advancement of health safety and economic viability for farmers farmworkers and rural communities.
To visit the organization's web site & get more information go to: National Resources Defense Council
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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
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CARTOON BANK SAVINGS:
10% OFF COUPON
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