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(photo courtesy of the Solar Living Institute)
Looking for some eco-friendly family fun? If you can get to California's Mendocino County for the weekend of August 18th and 19th you can check out SolFest 2007, a wonderful event sponsored by the Solar Living Institute. Since SolFest was born in 1996 over 100,000 people have learned how to change the world while having fun.
SolFest is a family affair with more programs and workshops for children added each year. The Family Stage features music, clowns, puppets and ‘edu-tainment’ for all ages. The nearby Central Oasis features a fun zone where kids can cool off in the bubbling stream while learning about solar energy and the characteristics of life-giving water. The "flow-form," designed by Rudolph Steiner soothes the children's spirits while activating their imaginations. And the Solar Living Institute is also home to the world’s only solar-powered carousel featuring indigenous Mendocino County critters, and the kids love to take a spin on the ‘solar skunk!’
Saving the world can be hungry work, so be sure to enjoy the offerings of the many organic food vendors. Naturally, organic and sustainable beer is also on tap for those hot summer days, and the finest fair trade coffee will keep you going through the nighttime Moondance. SolFest now also features a wine tasting area where over a dozen local and organic wineries offer the fruits of their vines.
In an effort to make SolFest as waste-free as possible, food vendors are required to provide reusable or compostable utensils. If you can eat it, or eat from it, it goes into compost bins. Hard-working interns and volunteers turn it all into compost for next year’s garden! You are also encouraged to bring your own utensils and mugs for use throughout the event, and don’t forget a water bottle so you can fill up for free all weekend long!
For more details click on: SolFest 2007
To see a previous post on the work of the Solar Living Institute go to: Inspiring Sustainable Living
Here’s another sensory delight from our friends at Chopin Vodka. Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. The Spanish Nights CEO (Chopin Extra Olives) Maritini draws from the scents and savories of Spain. Splashed with a light Sherry and topped with three Manchego-stuffed olives wrapped in Serrano Ham, the Spanish Nights CEO is a Tapas party at play in a Martini glass.
Ingredients
• 2 Ounces of Chopin Vodka
• Dry Sherry
• Jumbo-sized Olives
• Manchego Cheese
• Serrano Ham
Preparation
1. Rinse a Martini glass with dry Sherry & pour out any extra.
2. Place the glass in the freezer for 2 to 3 minutes to chill.
3. Pour 2 ounces of Chopin into a mixing glass, add ice and shake vigorously for 7 to 8 seconds.
4. Strain into the prepared Martini glass and garnish with 3 stuffed olives.
5. Serve in a 6-ounce Martini glass and present with bowls of extra olives on the side.
Olive preparation: Take 3 pitted large green olives and stuff them with a piece of Manchego cheese. Wrap each olive with Serrano ham. Spike with a skewer.
To purchase the Manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
(photo by Virginia Coccaro, courtesy of morguefile.com)
The folks at the nonprofit Cornucopia Institute have informed us about a new study, published in the British Journal of Nutrition, indicating that organic dairy and meat products in a mother’s diet positively affect the nutritional quality of her breast milk.
According to the Institute’s press release, a diet in which 90% or more of dairy and meat products are organic is correlated with measurably higher levels of a type of fat (CLA) believed to have anti-carcinogenic, anti-atherosclerotic, anti-diabetic and immune-enhancing effects, as well as a favorable influence on body fat composition. For newborns specifically, CLA is believed to especially aid immune system development.
“These findings provide scientific support for common sense, by showing that organic foods are healthier,” says Dr. Lukas Rist, who is the lead author of the study and the head of research at the Paracelsus Hospital in Switzerland. The study involved 312 breastfeeding women with 1-month old infants from the Netherlands.
To learn more about the fine work of the Institute, including the Organic Integrity Project, go to: The Cornucopia Institute
To read some previous posts on the benefits of organic foods click on the following:
1. For a Healthy Heart: Organic Tomatoes
2. Old World Scientists Agree: Organic Is Healthier
3. Organic Is Better
Drinking more than one soft drink daily — whether it’s regular or diet — may be associated with an increase in the risk factors for heart disease, Framingham researchers reported in Circulation: Journal of the American Heart Association.
“We were struck by the fact that it didn’t matter whether it was a diet or regular soda that participants consumed, the association with increased risk was present,” said Ramachandran Vasan, M.D., senior author of the Framingham Heart Study and professor of medicine at Boston University School of Medicine. “In those who drink one or more soft drinks daily, there was an association of an increased risk of developing the metabolic syndrome.”
Metabolic syndrome is a cluster of cardiovascular disease and diabetes risk factors including excess waist circumference, high blood pressure, elevated triglycerides, low levels of “good” cholesterol and high fasting glucose levels. The presence of three or more of the factors increases a person’s risk of developing diabetes and cardiovascular disease.
To read the full press release from the American Heart Association (AHA) go to: Diet and regular soft drinks linked to increase in risk factors for heart disease
To listen to the AHA's podcast on the topic go to: Play Audio: 5 min. 23 sec.
To view the AHA's video on the topic go to: Play Video: Microsoft Windows Media, File Size 6567.0 KB
To get more information on protecting the health of you & your family from the AHA go to: American Heart Association
To read two previous posts on other health risks associated with soft drinks go to:
1. New Study Links Sweetener to Cancer
2. Safety of Soft Drinks Under Scrutiny
Don’t Wake Me, I’m Digesting Salmon (© Photographer: Roman Krochuk | Agency: Dreamstime.com)
‘Tis the season for Alaskan Wild Salmon! For us it’s one season that never seems to last long enough. King, Coho or Sockeye, any of the three will do just fine. If it’s fresh from Alaskan waters we’re ready to partake. All that flavor and great health benefits to boot! Here’s a recipe that makes Wild Salmon an especially exquisite dining experience.
Ingredients for 2 Servings
• 2 Tablespoons Stone Ground Mustard
• 2 Tablespoons Unsalted Butter, Melted
• 2 Wild Salmon Fillets (Approx. 6 Ounces Each)
• 2 Tablespoons Chopped Shallots
• 2 Tablespoons Colonial Cranberry Sauce
• 2 Tablespoons Raspberry Champagne Vinegar
Preparation
1. Preheat oven to 450°F.
2. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish.
3. Oil small rimmed baking sheet and place salmon on sheet, skin side down.
4. Sprinkle salmon with salt.
5. Spread top of salmon with mustard mixture and season generously with pepper.
6. Bake until salmon is cooked through and mustard browns, about 10 minutes.
7. Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat.
8. Add shallots and sauté 2 minutes.
9. Add cranberry sauce and vinegar; stir until preserves melt and mixture is smooth.
10. Bring to simmer.
11. Season sauce to taste with salt and pepper.
12. Spoon sauce over fish and serve.
Makes 2 servings
To purchase a gourmet mustard layered with rich, textured flavors go to: Stone Ground Mustard
To enhance this recipe with the New England Cranberry Company’s Colonial era recipe with its delicious natural flavor go to: Colonial Cranberry Sauce
To purchase a handcrafted, wine-inspired vinegar from the B.R. Cohn Olive Oil Company go to: Raspberry Champagne Vinegar
The Scale (photo by Orchid, courtesy of morguefile.com)
There's been a lot of reaction, some of it quite heated, to an article in the New England Journal of Medicine about a study concluding that weight gain is linked to the weight gain of close friends. It seems the researchers have found that to be true even if your close friends live hundreds of miles away.
We're not quite sure what to make of this, but we do think it's time to add a little levity to the subject. So we're happy to provide a link below to a very amusing take on the topic by New York Times Columnist Gail Collins. (Subscription required.)
To read Ms. Collins column on friends causing friends to be overweight go to: Fat Comes in on Little Cat Feet
 
The 1st Annual Delmarva Blue Crab Festival will be all about food, fun, education and the future. Mark your calendar, and get yourselves to 30045 Eagle Crest Road #2 in Milton, Delaware for the weekend of Friday, August 10th through Sunday, August 12th.
Fabulous Food
The central food focus of this Festival celebrating the Delaware, Maryland and Virginia (Delmarva) region is on crabs – specifically the blue crab, a flavor-packed seafood and longtime local favorite. Those who know will tell you that the flavor is unequaled. For those eager to find out why, the Festival will offer pot after pot of fresh steamed crabs along with plenty of space to spread out and “hammer claws,” “pull aprons,” and “eat mustard.” For those new to eating blue crabs, there’ll be free lessons on lingo and technique so that you’ll quickly become a crab pickin’ pro. (You do have to buy the crabs!) Some other seafoods that will be available include clams, oysters, shrimp and mussels. The Festival’s food is guaranteed not to disappoint!
Lots of Live Music
Eating crabs and being entertained is a natural fit. The family friendly entertainment will feature live musical acts on 3 Festival stages. Mike Hines, a suave new talent with a distinctive tenor/baritone voice, will be taking the stage on Friday night from 6:00 to 8:00. Keith Mack will be entertaining with acoustic finger-style guitar. Keith was a member of the band "Patty Smyth and Scandal" and has toured with Paul Young and Joe Cocker. The Watershed Blues Band is a Salisbury, Maryland-based band playing blues from the likes of Muddy Waters, Howlin' Wolf, and Taj Mahall. It would be hard to find a band that has more fun than The Funsters. This 10-piece band hasn't had a personnel change in 12 years. The tightly knit Funsters will take the stage on Sunday from 4:00 to 6:00 pm. Banana Boom plays an amalgamation of rock, ska, and funk. Their original and indefinably unique sound will be heard on Saturday from 6:00 to 8:00 pm.
Comedy
Comedian Kelly Terranova will be performing on Friday & Saturday nights from 6:00 to 8:00. (Tickets for Kelly Terranova are separate from the Festival’s entry tickets.)
Environmental Awareness
An important goal of the Delmarva Crab Festival is to ensure that there are plenty of blue crabs available, now and in the future, so that those of us who enjoy them can continue to do so. So the Festival has chosen the Chesapeake Bay Foundation as a beneficiary of the event to receive a portion of the proceeds. As one of the region’s foremost nonprofit environmental stewardship organizations, the Foundation is uniquely positioned to show and tell us all what we can do to help improve bay and ocean water quality as we improve the environment overall. A healthier environment means more and better natural resources such as blue crabs.
To get more info & purchase tickets from the Festival's official web site go to: Delmarva Blue Crab Festival
To learn more about protecting the environment in the Delmarva region go to: Chesapeake Bay Foundation
Asparagus (photo by Jason Webber, courtesy of morguefile.com)
Summer can be a mixed blessing for those who love to cook. The seasonal and fresh produce that becomes available is a delight we look forward to every year. In our neck of the woods that means just-picked sweet corn, heirloom tomatoes, fresh strawberries, and a cornucopia of other fruits and veggies. Local harvests get us our favorites when they are at the height of their flavor and nutritional value.
But cooking our favorites in a hot summer kitchen can take a lot of the fun out of bringing those delights to a table full of friends and family. Luckily, there are plenty of quick meals that can get you out of the kitchen in a hurry; well before the heat gets you down. Writer Mark Bittman has put together dozens of such meals in a recent article in the New York Times.
To get a look at Mr. Bittman's collection of quick summer meals go to: Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
Vegetable Farm in Newbury, Vermont (photo by Paul Anderson, courtesy of morguefile.com)
This is a great recipe to tackle after a shopping trip at your local farmers market. It combines the healthiness of fresh produce with the fun & great taste of grilling. We learned it at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. Chef Sarnataro made sure we got it right that first time and we’ve been enjoying it at our cookouts ever since.
Ingredients for 4 Servings
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Small Zucchini
• 1 Red Onion
• 1 Tomato
• 1 Fennel
• 4 Mushrooms
• 1 Bunch of Thyme
• Extra Virgin Olive Oil
Preparation
1. Wash the peppers, zucchini, tomato, fennel and mushrooms.
2. To prepare the vegetables, cut the tops off the peppers and remove the core and seeds.
3. Cut the peppers in half and cut out any of the whitish membrane that remains.
4. Cut each pepper lengthwise into 1 inch thick slices. Set aside.
5. Cut the ends off the zucchini.
6. Cut the zucchini into 3 inch lengths. Stand each piece up on of its flat sides and cut straight down into 1/8 to 1/4 inch slices. Set aside.
7. Remove the peel from the onion. Cut 1/4 inch round slices, keeping the rings in one piece. Set aside.
8. Cut out the core of the tomato. Slice the tomato into 1/4 inch slices. Set aside
9. Peel or remove the tough outer layer of the fennel. Cut off the branches. Slice the fennel in half. Make a v cut into the root and remove most of it.
10. Slice the fennel into 1/4 inch slices, starting at the top of the fennel and slicing down toward the root.
11. Cut off the stems of the mushrooms.
12. Remove the leaves of the thyme from the branches. Mince finely.
13. Place the vegetables on a pan and sprinkle salt and pepper over them. Mix the thyme with the olive oil. Using a pastry brush dipped in olive oil, generously coat the vegetables with the oil.
14. Heat the grill; when red hot, begin to grill the vegetables.
15. Turn each vegetable to cook both sides. As each is done, remove to a clean tray.
16. Serve hot or room temperature.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
  
Three of the Stella Cadente Olive Oil Company’s artisanal oils were awarded medals at the 8th Annual Los Angeles International Extra Virgin Olive Oil Competition, formerly known as Oils of the World. One of the most prestigious and rigorous competitions of its type, the panel of judges are chosen from both the culinary and academic arenas and have some of the best olive oil palates worldwide.
One of the company’s best sellers, the 2007 L’Autunno Blend Extra Virgin oil received a Gold Medal in the Medium Intensity category. The L’Autunno Blend is a consistent year-to-year winner in this annual competition, having received Best in Class and Best in Show awards in 2003 and 2006. It is produced from a blend of four classic Tuscan varietals grown exclusively in Mendocino and Sonoma Counties. Stella Cadente’s newest release, the 2007 Basil Oil was awarded a Bronze in the Delicate category, and their 2007 Persian Lime oil captured a Silver for the second year in a row. The flavored oils are produced by cold pressing the fruit or herb directly with the Late Harvest Mission olives, and are characterized by clean, clear flavors of both the olive and the fruit or herb.
Stella Cadente Olive Oil Company produces Estate grown olives and a variety of artisan extra virgin and flavored olive oils exclusively in Northern California. They are featured at restaurants and retailers throughout California and across the United States, and the American Feast web site.
To purchase some of Stella Cadente's premier olive oils click on any of the following:
L'Autunno Blend Extra Virgin Olive Oil
Blood Orange Olive Oil
Meyer Lemon Olive Oil
Persian Lime Olive Oil
To listen to a podcast interview with the people behind Stella Cadente's success go to: Speaking with Stella Cadente's Founders
John & Janine Putnam, the Artisans of Thistle Hill Farm
Thistle Hill Farm has been a certified organic farm for over 15 years. It was one of the first organic dairy farms to supply the Organic Cow of Vermont. The farm in Pomfret, Vermont started out as a part time endeavor of the family of John & Janine Putnam with 26 Hereford beef cows and vegetables. As the farm began to improve, the interest and complexity of dairy moved the Putnams to pursue dairy alone. Although more profitable, dairy alone was not enough to sustain the family and farm in the hills of Vermont.
In 1999, the Putnams went to Switzerland, where, following the advice and descriptions of Steven Jenkins in "Cheese Primer" (Workman Publishing, 1996), 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, Vermont.
The journey led the Putnam family of 6 to Beaufort France, which had everything they needed, including a coin operated laundromat and a cheese they knew they’d like to get to know better. After exhausting the local bar's supply of 5 franc coins on the washing machines and the Beaufort cheesemakers' English, the Putnams headed out of the valley knowing they would be back.
The next year, after searching for a copper cheese vat in the Swiss, French and Italian Alps with the help of friends made on their previous trip, they headed for Beaufort. Although they met many helpful people, their French and German was only as good as their counterparts' English. They were told, however, of a Frenchman who would tell them all they needed to know. He lived hours away in the mountains above Moutiers.
They found him on a Sunday afternoon at his house. Like a true farmer, having done little more than milk his cows, make some cheese, do his chores, clean the kitchen after his family had gone off for the afternoon, and then perhaps get an hour for himself before evening chores and milking, he seemed a bit less than overjoyed to see 2 lost souls on his doorstep at a time when a brisk nap seemed like a good idea. He let John & Janine struggle in French for a while before asking them in for coffee in perfect English.
He makes Beaufort "alpage" in the summer from the milk of 100 Tarine cows twice a day, everyday, all summer. He is famous for his cheese, and for falling asleep at dinner. He said "to make Beaufort is too meticulous for you". That was the hook. He found the Putnams an apprentice who has become a good friend, and both have helped the family ever since. He now thinks that "maybe our job is OK". Thistle Hill Tarentaise is the happy result. We think you’ll find that the Putnam family has been sufficiently meticulous!
How meticulous? Tarentaise is among the most superb cheese creations anywhere in the world, garnering prestigious First Place awards from the American Cheese Society in both 2004 and 2006!
If you'd like to purchase a 1/2 wheel or full wheel of the Putnam's Tarentaise go to: Organic Tarentaise Raw Milk Cheese
Kiwis bring a smile to our face, especially when served up in a drink this fresh and easy. The perfect cocktail to muddle away the summer days. This recipe comes to us from the makers of Chopin Vodka. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks.
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• ¾ Ounces Fresh Squeezed Lime Juice
• ¾ Ounces Simple Syrup
• Half a Kiwi (peeled)
Preparation
1. In a mixing glass muddle the kiwi until consistent.
2. Add Chopin and other ingredients.
3. Stir gently and pour into a rocks glass over ice.
4. Garnish with 3 Kiwi wheels.
At Hawaii’s Greenwell Farms family tradition is as rich as the 100% Kona Coffee they grow. The legacy began in 1850 when Henry Nicholas Greenwell left England & first set foot on the fertile soil of rural Kona. Together with his wife, Elizabeth, Henry spent the next 40 years farming, ranching & perfecting his Kona Coffee, soon exporting it to Europe & the Americas. In 1873, the President of the Kaiser's Exposition awarded the Greenwells a "Recognition Diploma" for their Kona Coffee at the World’s Fair in Vienna, Austria.
Today, Greenwell Farms is situated adjacent to the ancestral home of Henry & Elizabeth, which is now occupied by the Kona Historical Society & Museum. The operation is managed by members of the founding family, Tom and Jennifer Greenwell. Greenwell Farms grows its own coffee on 150 acres of the most productive land in the Kona District & purchases coffee cherry from specially selected farmers within the Kona region. Everything about the excellence that is the Greenwell's Kona Coffee can be traced back to the high standards set back in 1850.
Because of the rarity of Kona Coffee some retailers sell Kona Blends, which can be misleading to the consumer. These blends are not a combination of different Kona coffees; they usually contain only 10% Kona Coffee & 90% cheaper imported beans. Producing 100% pure Kona Coffee remains a proud tradition of Greenwell Farms after more than 150 years.
Greenwell’s pure Kona Coffee gets roasted to perfection at Kaffe Magnum Opus. Founder & President Bob Johnson and his team have shown an absolute dedication to providing the highest quality & freshest coffee in America. Bob unconditionally guarantees coffee crafted by Kaffe Magnum Opus.
If you'd like to purchase 100% Kona from Greenwell Farms & roasted by Kaffe Magnum Opus go to: Hawaiian Kona Coffee
Soft Drinks (photo by Arker, courtesy of morguefile.com)
A new study, conducted by the respected Ramazzini Foundation of Bologna, Italy and published in the journal Environmental Health Perspectives, showed that aspartame may cause leukemia, lymphoma and breast cancer in rats. Aspartame is widely used in diet soft drinks, including the most well known brands, and is also served in packets of sweetener for coffee and tea under popular brand names.
The nonprofit Center for Science in the Public Interest (CSPI) is calling on the U.S. Food and Drug Administration (FDA) to immediately review the study.
“Because aspartame is so widely consumed, it is urgent that the FDA evaluate whether aspartame still poses a ‘reasonable certainty of no harm,’ the standard used for gauging the safety of food additives,” said CSPI executive director Michael F. Jacobson. “But consumers, particularly parents, shouldn’t wait for the FDA to act. People shouldn’t panic, but they should stop buying beverages and foods containing aspartame.”
To read a report on the new study from Reuters posted by MSNBC go to: FDA urged to review sweetener’s link to cancer
To read the CSPI's call for the FDA review the study go to: FDA Should Reconsider Aspartame Cancer Risk, Say Experts
To read a previous post on another health risk associated with soft drinks go to: Safety of Soft Drinks Under Scrutiny
Loading a Freighter (photo by Kenn Kiser, courtesy of morguefile.com)
Looks like China is not the only source of imported food that Americans might want to be concerned about. The New York Times reports that an analysis of data maintained by the U.S. Food and Drug Administration (FDA) indicates that federal inspectors have been refusing food from a multitude of countries.
That's worrisome because a great deal of food comes into the U.S. with no inspection at all. According to the New York Times article, the FDA inspects only about 1% of the imports that fall under its jurisdiction. Massive growth in the globalization of the food supply is at the heart of the matter.
More reason than ever to buy from farmers you know and trust as much as possible!
To read the New York Times article cited above go to: China Not Sole Source of Dubious Food
Another masterful creation from the artisans of Roth Kase, Rofumo is a semi-soft cheese that balances its mild and mellow flavor with hickory smoke. A sweet hint of yeast rounds out the pallet of flavors. Rofumo has quickly become a chef’s favorite because of its irresistible flavor and versatility. One of America’s great cheese makers, the company is nestled in the rolling hills of Southern Wisconsin.
Like Rofumo this simple but incredibly flavorful recipe was created by Roth Kase. Just looking at the ingredient list is enough to get our mouths watering. Since it’s not difficult to make, we like to serve this one as part of a party buffet; it works as an appetizer or main course. Guests who rave about the Rofumo get to take home a wedge from our wheel as a gift.
Ingredients
• 2 Teaspoons of Extra Virgin Olive Oil
• 1 Flour Tortilla
• 1 Cup of Shredded Rofumo
• 1 Cup of Cooked & Chopped Bacon
• ½ Cup of Chopped Olives
• ½ Cup of Chopped Tomatoes
Preparation
1. In a pan, sauté the tortilla in olive oil.
2. Add cheese, bacon, tomatoes & olives.
3. When the cheese is melted, remove and cut into triangles
4. Serve
If you'd like to order a wheel of Roth Kase's superb creation go to: Rofumo
If you'd like to order some of America's most celebrated bacon from Nueske's go to: Thick Sliced Applewood Smoked Bacon
To try this recipe with our favorite olive oil from Stella Cadente go to: L'Autunno Blend Extra Virgin Olive Oil
Family at Dinner, ca. 1942 (photo by John Collier, courtesy of Library of Congress)
Here's an article from the New York Times we had to share. It was authored by Leslie Kaufman, a working mom who's managing to cook balanced meals for her family most nights of the week. She drolly compares her experience with cooking family meals over the past 10 years to starring in her own reality television series.
Ms. Kaufman emphasizes that success requires planning in advance, prepping what you can ahead of time, enlisting some help (maybe the babysitter), and keeping it simple and quick as much as possible. She writes, "My basic roast chicken is covered in oil and sprinkled with kosher salt and paprika, and that’s that."
And keep expectations reasonably low, "If everybody eats something, I call it a victory".
To read the New York Times article and get some tips for your family meals go to: Mom Puts Family on Her Meal Plan
Wine Barrels (photo by Dani Simmonds, courtesy of morguefile.com)
No one likes spending time in the dentist’s chair getting cavities filled.
Now it turns out you can help avoid that experience by indulging in a nice glass of wine. And it doesn’t matter if you prefer red or white; they both work. You can even drink non-alcoholic wine.
This pleasant little surprise for wine drinkers is courtesy of a study undertaken by Italy’s University of Pavia, recently published in the Journal of Agriculture and Food Chemistry.
According to the researchers, “Wine contains a number of biologically active compounds with beneficial effects on human health…Findings show that wine is active against oral streptococci and S. pyogenes and suggest that it enhances oral health.”
So raise a glass of your favorite vintage with those you love and toast Good Dental Health!
If you’d like to read more about the University of Pavia’s study go to: Antibacterial Activity of Red and White Wine against Oral Streptococci
The beautiful Heavenly Hibiscus from Chopin looks and tastes tropical and lush. Hibiscus syrup brewed from rich tea leaves lends an exotic purple hue and subtle floral taste. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks.
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• ½ Ounce Grand Marnier Cordon Rouge
• 1 Ounce Fresh Squeezed Lime Juice
• ¾ Ounce Hibiscus Syrup*
Preparation
1. Pour Chopin and other ingredients into a mixing glass.
2. Add ice and shake vigorously for 7 to 8 seconds.
3. Strain into a chilled Martini glass.
4. Garnish with a hibiscus flower or edible orchid.
*Hibiscus Syrup Preparation:
1. Bring 1 cup of water to a boil.
2. Add 2 tablespoons of hibiscus tea.
3. Let steep for 10 minutes.
4. Take the tea bag out and add 1 cup of Dominos superfine (not powdered) sugar.
5. Stir until all sugar dissolves.
6. Keep refrigerated until ready to use.
Stella Cadente Olive Oil was founded by the husband & wife team of Sue Ellery and Tom Hunter in 1999. Their olives are grown without pesticides or herbicides & hand-picked at the couple's Shooting Star Ranch in the lovely Anderson Valley of Mendocino County, California.
In each of the last 7 years the couple's olive oils have won some of the world's most prestigious oil awards, including two "Best of Show" awards in international competition and numerous Gold, Silver & Bronze Medals. The 2007 L’Autunno Blend Extra Virgin oil received a Gold Medal at the 8th Annual Los Angeles International Extra Virgin Olive Oil Competition, formerly known as Oils of the World. The 2007 Persian Lime oil captured a Silver the second year in a row. In 2006, they were honored with a "Best of Show" award in an international competition for the packaging and design for the entire line of oils.
American Feast's Doug Ferber caught up with Sue & Tom in San Francisco at a gourmet food show they were attending and got a terrific 2-part interview.
To listen to part 1 of the podcast interview go to: Speaking with Stella Cadente Founders (Part 1)
To hear part 2 of Doug's interview, go to: Speaking with Stella Cadente Founders (Part 2)
To purchase some of Stella Cadente's premier olive oils click on any of the following:
L'Autunno Blend Extra Virgin Olive Oil
Blood Orange Olive Oil
Meyer Lemon Olive Oil
Persian Lime Olive Oil
Vine Ripened! (© Photographer: Olivier Le Queinec | Agency: Dreamstime.com)
Now's there even more scientific evidence that organic produce is a very healthy choice over crops grown in the conventional manner. In a 10-year study by the University of California, researchers found that tomatoes grown organically had almost twice the amount of flavonoids as standard produce. Flavonoids are a type of anti-oxidant.
The study was reported in the Journal of Agricultural and Food Chemistry. The importance of the study's findings was explained in a BBC News report on the study, "Flavonoids have been shown to reduce high blood pressure, lowering the risk of heart disease and stroke... Flavonoids have also been linked with reduced rates of some types of cancer and dementia."
To read the BBC News report on the study go to: Organic food 'better' for heart
To read a previous post on the benefits of eating organic food go to: Old World Scientists Agree: Organic Is Healthier
 
Beef Ribs have been a hot menu item as of late in trendy grills and restaurants. This recipe would be great with garlic mashed potatoes and a nice bottle of Cabernet or Zinfandel.
Ingredients for 6 Servings
• 4 Pounds Beef Short Ribs
• 5 Cups Water
• 1/4 Cup Butter or Margarine
• 1 Medium (1/2 Cup) Onion, Chopped
• 1 Cup Pure Maple Syrup
• 1/2 Cup Apple Cider
• 1/4 Cup Soy Sauce
• 2 Tablespoons Stone Ground Mustard
• ½ Teaspoon Salt
Preparation
1. Combine ribs and water in 5-quart saucepan or Dutch oven.
2. Cover; cook over medium heat, stirring occasionally, until water comes to a full boil (10 to 15 minutes).
3. Reduce heat to low; cook until ribs are tender (30 to 35 minutes).
4. Drain; pat dry.
5. Meanwhile, heat one side of gas grill on medium or charcoal grill until coals are ash white.
6. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
7. Melt butter in 2-quart saucepan until sizzling; add onion.
8. Cook over medium heat, stirring occasionally, until onion is softened (6 to 8 minutes).
9. Stir in all remaining glaze ingredients.
10. Continue cooking, stirring occasionally, until mixture comes to a full boil (6 to 8 minutes).
11. Reduce heat to medium-low.
12. Cook, stirring occasionally, until sauce thickens slightly and flavors blend (15 to 20 minutes).
13. Reserve 1/2 cup glaze.
14. Place ribs on grill over drip pan.
15. Cover; grill, turning occasionally and brushing with reserved 1/2 cup glaze, until ribs are fork tender and heated through (20 to 25 minutes).
16. Serve with remaining hot glaze in a side serving dish.
Makes 6 servings.
Tip: Leftover glaze can also be used on chicken or pork. Brush glaze on during last 10 minutes of grilling.
If you'd like to purchase the best pure maple syrup we've been able to find go to: 100% Pure Organic Maple Syrup
You might also want to try this one using a truly great gourmet mustard: Stone Ground Mustard
Ingredients (© Photographer: Deborah Reny | Agency: Dreamstime.com)
Here’s a delicious & simple recipe for a side dish we picked up at the “Cooking of the Southwest” class we attended at the Institute of Culinary Education in Manhattan. The class was presented by talented Chef-Instructor Sabrina Sexton. We love serving garlic mashed potatoes with grilled steaks, glazed ribs, or smoked rib-eye.
Ingredients for 4 Servings
• 4 Large Idaho potatoes
• 2 Heads of garlic
• 1 Teaspoon of extra virgin olive oil
• ½ Cup of cream
• 1 Cup of milk
• 2 Tablespoons of butter
• 2 Teaspoons of salt
Preparation
1. Toss the heads of garlic with the olive oil and wrap in aluminum foil.
2. Roast the garlic in a 400 F oven for 30-40 minutes or until the garlic is tender.
3. Peel the potatoes, cut into large chunks and place in a medium saucepan.
4. Cover with cold water, add a pinch of salt and bring to a boil over medium heat.
5. Boil the potatoes about 15-20 minutes or until fork tender.
6. Drain the potatoes and pass through a food mill for smooth potatoes or use a potato masher for chunkier mashed.
7. In a small sauce pan bring, the cream, milk and butter to a simmer.
8. Add this liquid to the pureed potatoes and gently mix with a wooden spoon or rubber spatula.
9. Peel and puree the roasted garlic (pr pass time garlic through a food mill) and add to the potatoes.
10. Season with salt and pepper.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
 
From chocolate cake to chocolate bars to hot chocolate, Americans love indulging in sweet, chocolaty treats. In fact, according to a recent survey by Barry Callebaut, a major producer of high-quality cocoa & chocolate, nearly half of Americans (46%) eat chocolate at least a few times per week.
The survey found that U.S. adults are also exploring other chocolate varieties. For example, 38% percent of Americans say they eat single-origin chocolate; chocolate made from cocoa beans from a specific region instead of using a blend of beans from different origins, compared with just 10.8% percent of Europeans.
The Barry Callebaut survey also found that Americans believe chocolate:
Boosts morale (52%)
Revitalizes you (46%)
Is good for the heart and cardiovascular system (31%)
Contains anti-cancerous ingredients (31%)
Enhances the memory (16%)
Enhances sexual performance (15%)
Helps prevent hair loss (5%)
We’re right there with those who get a morale boost from great chocolate, skeptical on the hair loss prevention, but ready to buy the enhanced sexual performance claim. It is a fact that the Journal of Neuroscience has published a study indicating that the regular consumption of flavanols found in rich, dark chocolate, "improves spatial memory retention in adult mammals."
We’ve also reported that the naturally occurring compounds in cocoa can lead to a range of circulatory health benefits including brain and cardiovascular blood flow improvements, according to research published last year in the Journal of Cardiovascular Pharmacology. Previous studies demonstrated that the consumption of flavanol-rich cocoa can improve blood vessel function and reduce the formation of damaging clots.
Recently, researchers from the University Hospital of Cologne, Germany concluded a study indicating that regular intake of small amounts of dark chocolate can help to lower blood pressure. The study appears in the Journal of the American Medical Association.
Once more, we're ready re-double our commitment to eating great chocolate in order to protect our health!
If you’d like to try some Fair Trade chocolate from Theo, our favorite chocolate maker, click on any of the following:
Theo Organic Chocolate Confections
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