(photo courtesy of Créme Crémaillére)
Crème Cremaillere ice cream has been served for more than 20 years in La Cremaillere Restaurant. In 1998, it came to market so it could be savored in one’s own home. Using only the freshest ingredients, the entire line is prepared under the direction of Robert and Bobbie Meyzen in their restaurant in upstate New York.
According to the New York Times, "By definition, French ice cream has a custard base rich with egg yolks. And the velvety Créme Crémaillére ice creams, made by La Crémaillére restaurant in Banksville, N.Y., is as French as you can get."
“This project has been 20 years in the making,” says La Cremaillere Restaurant Proprietor Robert Meyzen. “We have perfected these recipes over time...we don’t rush anything. We want Crème Cremaillere Ice Cream to earn the same reputation for quality and excellence that the restaurant has.”
La Cremaillere Restaurant is a charming French Country Restaurant, nestled in a 1750 white clapboard farmhouse called the "Widow Brush House" in Westchester County. The romantic, historic and venerable restaurant, with its award-winning wine cellar and it's highly reputed cuisine, has been delighting a local and cosmopolitan clientele for five decades. Its exceptional cuisine is referred to as the “crème de la crème” of contemporary French fare by the prestigious Zagat Survey. To make reservations for some classically sumptuous dining at La Cremaillere Restaurant, call 914-234-9647.
(photo courtesy of the USDA)
The U.S. Department of Agriculture has some promising news on the widening use of organic methods by American farmers. According to the USDA,
Organic farming has become one of the fastest growing segments of U.S. agriculture. U.S. producers are turning to certified organic farming systems as a potential way to lower input costs, decrease reliance on nonrenewable resources, capture high-value markets and premium prices, and boost farm income. Organic farming systems rely on ecologically based practices, such as cultural and biological pest management, and virtually exclude the use of synthetic chemicals in crop production and prohibit the use of antibiotics and hormones in livestock production. Many producers, manufacturers, distributors, and retailers specialize in growing, processing, and marketing an ever widening array of organic food and fiber products.
This is great news for everyone. More organic farming in America means safer and healthier foods becoming available to more Americans. The widespread adoption of organic farming methods means better sustainablility for the health of future generations and our planet.
This kind of news is worth celebrating with a feast of food made the sustainable way!
If you’d like more information, visit the USDA’s web site by clicking on: Organic Agriculture Briefing Room
After logging thousands of miles and spending years tasting a seemingly endless number of worthy choices, we feel justifiably proud of the quality of the foods we’ve selected to make available from American Feast. We ourselves have fallen in love with many of the items and make sure to keep adequate supplies on hand.
Having just opened, we can’t wait to see which selections become the favorites of folks across the country. It’s too early to know which items will be the most popular, but it seems we have an early leader, our Texas Longhorn Bread & Butter Jalapeno Dip Mix.
If you like a little kick, you can use Jalapeno Dip Mix any place you would regularly use pickle relish; hot dogs, bratwurst, hamburgers, or deli sandwiches. It's also great mixed with cream cheese or sour cream as a dip or spread. It seems those who chose the Jalapeno Dip Mix like a food that generates some heat. On the heat scale, the Jalapeno Dip Mix is designated as “Fiery”, with 15,000-99,999 Scoville units.
If you’d like to purchase some jars of this popular item go to: Texas Longhorn Bread & Butter Jalapeno Dip Mix
If you'd like to purchase bratwurst made from lean, tender cuts of pork & beef seasoned with a secret family recipe go to: Applewood Smoked Bratwurst
Healthy Veggies (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
In the fight against cancer government needs to change policies that lead to poor diets and do more to promote healthy lifestyle choices according to a report from the President’s Cancer Panel, an advisory committee to the National Cancer Institute.
Many in the U.S. fear cancer more than any other disease, and with good reason. Cancer claims the lives of more than 500,000 Americans every year. The report from the President’s Cancer Panel says two-thirds of cancer deaths are tobacco related. Unhealthy diets and inactivity are believed to be responsible for the other third.
The list of cancers linked to obesity continues to grow. The ill effect of unhealthy food choices is compounded by the finding that “a quarter of all adults engage in no leisure time physical activity” and “less active adults are at greater risk of developing colon cancer, heart disease, and high blood pressure”. Almost two-thirds of Americans are overweight. If current trends continue 74% of Americans will be overweight or obese in 2010.
Among the Panel’s recommendations is a call for the government to coordinate farm subsidies and public health policy to ensure that all people have access to affordable, healthy food. It wants unhealthy foods eliminated from school breakfast lunch programs and effective regulation of food advertising aimed at children.
The Panel also calls for government funding of improvements to the built environment, including sidewalks, safe lighting, playgrounds, and neighborhood design that will encourage people to be more active.
We couldn’t agree more with the Panel that government has an obligation to protect the public health and should “cease being a purveyor of unhealthy foods that lead to disease.”
To read the report cited above go to: Promoting Healthy Lifestyles
Right on the dock, the Alaska Smokehouse folks use the traditional method for preparing Wild Sockeye Salmon to enjoy by itself, or in their unique recipes like this one. All of their Smoked Sockeye Salmon preparation is done in southern, southeast Alaska; among some of the richest salmon grounds in the world. Delivered to their smokehouse within days of being caught, the best Sockeye Salmon are carefully selected, then hand filleted and soaked in traditional Native American brine. The Sockeye Salmon are then smoked over alder wood fires to succulent perfection.
Ingredients for 4 Servings
• 1 Cup Plain Non-Fat Yogurt
• 4 Tablespoons Chopped Green Onions
• 2 Chipolte Peppers
• 4 Tablespoons Peanut Butter
• 1/4 Teaspoon Salt
• 16 Ounces of Alaska Smokehouse Sockeye Salmon, Cut Into Strips
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Ground Cumin
• 3 Tablespoons Vegetable Oil, Divided
• 1 Medium Onion, Sliced
• 1 Red Bell Pepper, Julienned
• 4 Six-Inch Pitas
• 1 Cup Shredded Lettuce
• 1 Cup Shredded White Cheddar Cheese
Preparation
1. In a food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter and 1/4 tsp. salt.
2. Blend until smooth.
3. Place in a sealed container and refrigerate.
4. Preheat oven to 350 degrees.
5. Mix together 1/2 tsp. salt, pepper, chili powder, oregano, garlic powder and cumin; sprinkle over salmon strips.
6. Heat half of oil in a skillet over medium heat, sauté onions and red peppers until tender; transfer to a plate and set aside.
7. Wrap pitas in foil and place in oven for about 10 minutes.
8. Heat remaining oil in skillet and sauté salmon until slightly brown.
9. Add onions and red peppers to skillet and cook for another minute.
10. Cut pitas in half and stuff with smoked salmon mixture.
11. Serve with lettuce, cheese and chipotle sauce.
Serves 4
If you'd like to purchase some superb Sockeye from Alaska Smokehouse go to: Smoked Wild Sockeye Salmon
Let's Have Some Fun (photo courtesy of Norwalk Seaport Association Oyster Festival)
Join the Fun!
In just a short time the 30th annual celebration of fun for all ages will feature international headliners and popular regional entertainers, hundreds of arts and crafts booths, sky divers, environmental displays, children's activities and rides, palate-pleasing food, oystering exhibits, vintage vessels, harbor cruises and other attractions!
Thanks to 2,000 volunteers, plus sponsors, participants and tens of thousands of attendees the 30th annual Norwalk Seaport Association Oyster Festival at Veterans’ Memorial Park will definitely be the place to be from Friday, September 7th through Sunday the 9th.
Live Music from Legendary Performers
Jay and the Americans, the Village People and Arturo Sandoval will be the Main Stage headline attractions at the Festival. Jay and the Americans will take the stage at 9:00 p.m. on Friday, September 7th, the Village People will bring their infectious show to the Festival at 9:00 p.m. on Saturday, September 8th, and Arturo Sandoval, whose musical artistry encompasses Latin, jazz, pop and classical genres, will headline a Latin-Salsa-Jazz Fest on the Main Stage at 6:00 p.m. on Sunday, September 9th.
Jay and the Americans, who were inducted into the Vocal Group Hall of Fame in 2002, features three of its original band members, founder Sandy Deane (nee Yaguda), Howie Kane (nee Kirschenbaum) and Marty Sanders (nee Kupersmith), who have been joined by “Jay” Reincke. Between 1962 and 1971, the group charted an unprecedented twelve Top-10 records
The Village People, who have performed with such artists as Cher, Madonna and Michael Jackson, features original members Alexander Briley (Military Rep/G.I.), David Hodo (Construction Worker) and Felipe Rose (Indian), plus newer members Eric Anzalone (Biker), Jeff Olson (Cowboy) and Raymond Simpson (lead singer and Cop). The show will include such hits as “San Francisco/In Hollywood,” “Macho Man,” “In the Navy,” “Go West” and, of course, “YMCA.”
Arturo Sandoval was a founding member of the Grammy Award-winning group Irakere, whose explosive mixture of jazz, classical, rock and traditional Cuban music caused a sensation throughout the entertainment world. Sandoval has been honored with four Grammy Awards and with an Emmy for the underscore of the HBO movie based on his life, “For Love or Country,” starring Andy Garcia. Afternoon performers on the Main Stage will include Esteban Latin Jazz and Karibe Mambo
In addition to the international headline acts on the Main Stage, the Festival will spotlight talented musicians, dancers and storytellers from throughout the region.
A Great Benefit for the Norwalk Community
Since its inception, the Oyster Festival has provided opportunities for nonprofit community groups to earn a significant portion of the income that allows them to continue activities benefiting the citizens of Norwalk and Fairfield County. According to the organizers, the NSA Oyster Festival has a financial impact on the greater Norwalk economy of more than $5.2 million annually.
In addition, the Norwalk Seaport Association contributes more than $30,000 to the financial support of 15 youth groups by hiring them to work at the Oyster Festival.
Proceeds from each year’s Festival also provide year-round funding of Norwalk Seaport Association environmental education programs that reach more than 20,000 preschool and elementary school children, and support the Seaport Association’s restoration and the operation of Sheffield Island Lighthouse.
Tickets & Info
For info on parking, entertainment, exhibiting, purchasing tickets & more visit the official Festival web site: Norwalk Seaport Association Oyster Festival
A mere 25 years ago virtually all the goat cheese sold in America was imported from Europe. That’s when a few enterprising Americans, mostly women, made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners & retailers. One of those enterprising Americans was Mary Keehn, the Founder of Cypress Grove, maker of Humboldt Fog. Recognized the world over as one of the great soft ripened cheeses, it was a awarded a Gold Medal at the prestigious London International Cheese Competition in 2004.
Here’s a simple Cypress Grove recipe for enjoying Humboldt Fog in a hearty cheese sandwich.
Ingredients
• Humboldt Fog Cheese
• Kalamata Olive Bread
• Tomatoes, Sliced
• 1/3 Cup Lemon Juice
• 2/3 Cup Canola Oil
• 1 Teaspoon Salt
• 1 Teaspoon Dijon Mustard
• 2 Cloves Garlic, Sliced & Slightly Crushed
Preparation
1. Place slices of tomatoes & slices of Humboldt Fog on the olive bread.
2. In a small bowl, mix together remaining ingredients.
3. Drizzle the mix over tomatoes as a marinade.
To purchase the much acclaimed, soft ripened goat cheese in this recipe go to: Humboldt Fog
Free Range Chickens at Feeding Time (photo by Digiology, courtesy of morguefile.com)
In another sign that campaigns for the humane treatment of animals are having a real impact, it seems there’s a nationwide hunt on for eggs from cage-free chickens.
The Humane Society of the United States began a campaign against battery cages in 2005, putting pressure on egg producers to cease raising chickens in stacks of small wire cages. Now there are universities, hotel chains, and some corporate cafeterias that have decided they must serve cage–free eggs.
World famous chef Wolfgang Puck has announced that he will only use food products from animals raised under strict humane standards. The Whole Foods supermarket chain only sells cage-free eggs. It’s no surprise that Vermont ice cream maker Ben and Jerry’s with its reputation for being socially conscious wants its eggs from chickens treated humanely, but even Burger King wants cage-free eggs after getting pressure from activists. The surge in demand has the big buyers worried that there may now be enough to go around, even though they’re willing to pay significantly more than for conventional eggs.
Sounds to us like its time for more egg producers to go the route of raising and keeping chickens humanely!
To read an article in the New York Times on the trend cited above go to: Suddenly, the Hunt Is On for Cage-Free Eggs
To learn more about efforts to improve the treatment of animals in the U.S. go to: Humane Society of the United States
To view previous posts on the topic go to:
1) Letting Them Roam with Mom
2) We Say Bravo Wolfgang!
This flavorful twist on the classic Negroni was demonstrated by Dave Arnold of the French Culinary Institute in Manhattan, at an event hosted by the House of Grand Marnier. NAVAN Natural Vanilla Liqueur is the most recent creation from the world-renowned maker of fine liqueurs.
Natural Vanilla comes from the Vanilla Orchid. It's grown only in certain areas of the globe, the island of Madagascar being prime among them. One of the world's most complex spices, natural vanilla contains a full aroma spectrum and is the second most expensive spice after saffron. Savoring a Natural Vanilla Negroni is a wonderful way to lift the spirit at the end of the day.
Ingredients
• 3 Parts Gin
• 3 Parts Campari
• 2 Parts NAVAN Natural Vanilla Liqueur
• ½ to 1 Part Grapefruit Juice
• A Twist of Grapefruit for Garnish
Preparation
1. Add ice to old fashion glass.
2. Build drink in glass and stir.
3. Twist grapefruit over drink.
Remedying serious problems with imported food safety will require significant reforms to trade policy as well as improvements in domestic laws, according to a report released by Public Citizen, the consumer advocacy organization.
The report documents the connection between trade agreements that limit domestic food safety policies to facilitate trade and the growing safety threat posed by food imports, which have doubled since implementation of the North American Free Trade Agreement (NAFTA) and the World Trade Organization (WTO) agreements.
Projections for the proposed Free Trade Agreements (FTAs) with Peru, Panama, South Korea and Colombia show an increase in food imports to the United States, under deals that will limit the safety standards and permitted inspections the U.S. can require for imported food.
“We face a perverse situation in which Congress is rushing to address serious safety problems with the growing amount of imported food Americans consume while four more NAFTA-style trade deals are pending that will undermine Congress’ ability to ensure our safety,” said Lori Wallach, director of Public Citizen’s Global Trade Watch division. “This is a trade problem that is not just about China, but rather goes to a trade model that prioritizes increasing the volume of traded food over safety.”
“NAFTA failed, CAFTA failed, and Peru and Panama – as written – are just more of the same," said Senator Sherrod Brown (D-Ohio). "With a string of contaminated products from China flooding our markets, ensuring food and product safety standards in trade agreements is not an option; it is an imperative. This report underscores the importance of a new direction for trade policy."
Public Citizen is a national, nonprofit consumer advocacy organization founded in 1971 to represent consumer interests in Congress, the executive branch and the courts. In order to retain the independence required to follow the truth wherever it may lead, Public Citizen does not accept funds from corporations, professional associations or government agencies.
To read the press release from Public Citizen on this topic go to: New Report Reveals How Pending Trade Agreements Will Worsen Imported Food Safety Problem
To read the full report from from Public Citizen cited above go to: Trade Deficit in Food Safety
A Prideful Goat (photo by Luis C. Tejo, courtesy of morguefile.com)
For outsiders Texas may be the land of big beef steaks and barbecue, but Texan foodies know their state also produces a cornucopia of fine foods and fresh goat cheese is among them. Texas Hill Country is the place where the state’s crafted goat cheese got started; the same part of the state where Whole Foods Market got its start.
Fresh goat cheese, also known as chevre, has a look that's similar to commercially packaged cream cheese, but it has much less fat, approximately half the cholesterol and far fewer calories. As the healthier choice, it has twice the protein along with its distinctively smooth flavor!
In an article in the Dallas Morning News, Tonia Ashworth-Kuesel of Chateau de Fromage says that the goat-cheese industry is really growing in Texas. "Of 22 cheesemakers in Texas," she notes, "17 make goat cheese."
To read the article from the Dallas Morning News on artisanal cheesemakers go to: Texas-made goat cheese is more than a gourmet garnish
Afternoon Alfresco (© Photographer: David Hancock | Agency: Dreamstime.com)
We think a woman on a date should order the meal she'd most enjoy. Since the message a man will get from his date's food choice can't be known, why not go for the gusto?
According to a recent article in the New York Times, a growing number of women feel the same way. Some are finding that men like seeing them ordering and enjoying a steak. It seems plenty of men want a female companion who can enjoy a burger and beer one day and a Chardonnay and seafood salad on another.
What could be better than getting what you want when you're out? If you're relaxed about your choices you'll probably have more fun. And who doesn't want to spend more time with someone who is fun to be around?
To read the New York Times article cited above go to: Be Yourselves, Girls, Order the Rib-Eye
Freighter (© Photographer: Victor Borilov | Agency: Dreamstime.com)
Americans continue to have reason to worry about the effect of globalization on the safety of the country’s food supply.
The Associated Press has reported that, “At least 1 million pounds of suspect Chinese seafood landed on American store shelves and dinner plates despite a Food and Drug Administration order that the shipments first be screened for banned drugs or chemicals.”
An “import alert” for frozen shrimp, catfish and eel arriving from China, required that every shipment be held by the FDA until it passed a laboratory test. An investigation by the AP found that since last fall, one out of every four shipments got through with no inspection. Normally, the FDA inspects just 1% of the cargo it oversees, but goods for which an import alert has been issued are supposed to be held until testing has proved them to be safe.
China is America's biggest foreign source of seafood. FDA warnings to the Chinese regarding contaminated seafood date back to 2001.
To read the Associated Press report as it was posted by Yahoo! News go to: Seafood from China wasn't screened
To view a previous post on the health risks associated with food imports go to: Dangers Come with Globalized Food Supply
To view a previous post on concerns over food imports from China go to: FDA Acts Against Seafood From China
(photo by Dawn, courtesy of morguefile.com)
Raising children on diet foods from an early age can make them more prone to becoming obese, according to a new study from the University of Alberta.
Researchers believe that the introduction of diet foods at an early age distorts a process termed, “taste conditioning". It’s through that process that children’s bodies learn to connect the taste of foods and drinks with whether they are high or low in calories. The new study could help to explain the results of a study at the University of Massachusetts where researchers found that drinking diet soda in childhood was linked to higher risk of obesity and heart disease.
The new study is the work of sociologist Dr. David Pierce and colleagues from the University of Alberta. It will be published in the journal Obesity.
"Based on what we've learned, it is better for children to eat healthy, well-balanced diets with sufficient calories for their daily activities rather than low-calorie snacks or meals," said Dr. Pierce.
To read an article in Medical News Today on the new study cited above go to: Children Raised On Diet Foods Can Turn Into Obese Adults
To gather more info on the topic from the journal Obesity go to: The Obesity Society
To view a previous post on the health risks associated with diet soft drinks go to: Diet Soft Drinks May Increase Risk of Heart Disease
You can always update a classic, especially when our friends from Chopin Vodka provide the insight. Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. Crystalized ginger steeped in Chopin Vodka serves up a new favorite for the G&T set.
Ingredients for 1 Cocktail
• 2 Ounces Ginger-Infused Chopin Vodka*
• Ginger Ale
• Peel of One Lime Cut into a Horses Neck
(A Horses Neck is a garnish of an entire peel from an orange, lemon or lime, twisted so it spirals around the inside of the glass.)
Preparation
1. Pour ginger-infused Chopin Vodka into a Collins glass.
2. Add the Horses Neck (garnish) and ice.
3. Top off with ginger ale.
*Ginger-Infused Chopin Vodka: Yields 1 Liter.
1. Pour 1 liter of Chopin Vodka over ½ pound of crystallized ginger.
2. Leave overnight.
3. Strain before use.
Water with Ice (photo by Krzysiek, courtesy of morguefile.com)
After months of pressure from an advocacy group, Pepsi has agreed to do more to inform consumers that the source of Aquafina bottled water is tap water. Specifically, Pepsi agreed to spell out “Public Water Source” on the Aquafina label.
As part of the Corporate Accountability International organization’s 'Think Outside the Bottle' campaign, thousands of people have been urging Pepsi to make changes to the Aquafina label. Critics complain that the label’s image of snow-capped mountains and the tagline, “pure water, perfect taste” imply that Aquafina is mountain spring water. In fact, up to 40% of bottled water uses tap water as its source, including Aquafina and Coca-Cola’s Dasani water.
“Pepsi’s response to the 'Think Outside the Bottle' campaign is an important first step,” says Gigi Kellett, the Campaign Director. “Concerns about the bottled water industry, and increasing corporate control of water, are growing across the country. It is significant that Pepsi is taking some action, especially since Aquafina is the leading bottled water brand in the U.S.”
Though the U.S. has some of the best public water supplies in the world, the country consumes 4 billion gallons of water a year in individual-sized bottles. The Earth Policy Institute in Washington estimates that it takes about 1.5 million barrels of oil to make the water bottles Americans use each year. Only about 23% of those bottles are recycled. Like all plastic containers, water bottles are made from natural gas and petroleum. Substantial amounts of fuel are also used to transport bottled water to store shelves.
To read an Associated Press report on the topic as it was posted at SFGate.com go to: Aquafina Source Is Same as for Tap
To learn more about 'Think Outside the Bottle' campaign & the work of Corporate Accountability International go to: Corporate Accountability International
To read a recent New York Times editorial lauding tap water go to: In Praise of Tap Water
(photo by Xenïa Antunes, courtesy of morguefile.com)
The pleasure of enjoying outdoor fun in the sun is a rite of summer that everyone should enjoy. But since too much sun can be dangerous it’s always a good idea to take precautions; using a good sun blocking lotion being among them.
Now it seems that the combination of drinking coffee and exercise may help your skin fight the damaging effects of the sun and prevent skin cancer. That’s according to a report from WebMD posted on the CBS News web site. The report is based on a study undertaken by researchers from Rutgers University. The results of the study appear in the Proceedings of the National Academy of Sciences of the USA.
"We need to dig deeper into how the combination of caffeine and exercise is exerting its influence at the cellular and molecular levels, identifying the underlying mechanisms," says researcher Allan Conney, director of Rutgers University's Cullman Laboratory, in a news release.
To read the WebMD report posted on the CBS News web site go to: Caffeine, Exercise May Cut Skin Cancer
To access the results of the study cited above go to: National Academy of Sciences
This recipe comes from our friends at Stella Cadente Olive Oil, courtesy of Renee Kiff of California’s Healdsburg Farmer's Market. Renee was careful to mention in her recipe that her preference was for an organic chicken. A cold, crisp Chardonnay (Bonterra organic is a good choice) pairs nicely with this bird!
Ingredients
• 1 Whole Organic Chicken
• 1 Bundle of Herbs (parsley, thyme, oregano, marjoram, & rosemary)...approx. 3-4 ounces
• 3-4 Bay Leaves
• Stella Cadente Meyer Lemon Olive Oil (approx. 2 ounces)
• Salt & Pepper (to taste)
Preparation
1. Remove "innards" of chicken.
2. Stuff whole chicken cavity with herbs & bay leaves.
3. Rub Meyer Lemon Oil over the outside of the chicken
4. Sprinkle the chicken with salt and pepper.
5. BBQ on a spit for at least 1 hour & 15 minutes, turning constantly. Or, bake in oven at 375 degrees for at least one hour.
6. Test for doneness; the juice from the drumstick should be clear and the chicken should be soft throughout.
If you’d like to order some of Stella Cadente’s artisanal lemon oil go to: Meyer Lemon 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
The ever popular Seafood Art and Wine Festival, now in it’s 13th year, showcases some of the best of California’s wineries, breweries, artists, and craftspeople. This event also features outstanding regional musicians and of course, a delicious selection of seafood. A kid's funzone, environmental exhibits, and other fun and new aspects of the Festival make this an event not to be missed.
So set aside the weekend of August 25th & 26th, and get yourselves to the Watts Ranch, 6855 Bodega Highway, Bodega, California. On both days the Festival opens at 10:00 am, and closes at 6:00 pm on Saturday and at 5:00 pm on Sunday.
Food & Beverages
Barbecued oysters, crab cakes, cedar plank salmon, coconut shrimp, albacore wrapped in bacon, and seafood stew are just a few of the entrees which will be available at the Festival this year. Various non-seafood entrees including vegetarian dishes, desserts, and espresso drinks will also be offered. The expansive wine and microbrew tasting, features a wonderful selection of wineries and breweries from Sonoma, Napa, and Mendocino counties.
Art & Crafts
There will be over 100 juried artists and craftspeople offering many original works for sale throughout the weekend. Exhibitors come from throughout California, and out of state as well.
Live Entertainment
There is an outstanding mix of entertainment on 3 stages at this event. Coming to the Main Stage for the first time, all the way from Austin, Texas, is the incomparable Marcia Ball. The Festival’s organizers are equally excited to bring back the beloved Pride & Joy who rocked the Festival last year. Other favorites are returning, and lots of new and exciting performers will be adding to the merriment this year.
Beneficiaries
Proceeds from the event will go to the Bodega Volunteer Fire Department, serving Bodega and it's surrounding communities, and Stewards of the Coast and Redwoods, a non-profit organization working in conjunction with the California State Parks in the Russian River region.
Ticket Prices
Admission is $12 for Adults, $10 for Seniors over 60, and $8 for ages 12 -16. Kids under 12 get in for free! Sorry, no dogs allowed this year. There’s ample free parking in the ranch parking lot.
To get more info visit the Festival’s official web site: Bodega Seafood Art & Wine Festival
To learn more about the all volunteer fire department benefiting from the Festival go to: Bodega Volunteer Fire Department
To learn more about the environmental nonprofit benefiting from the Festival go to: Stewards of the Coast and Redwoods
Napa Vineyards in Flower (© Photographer: Christopher Russell | Agency: Dreamstime.com)
Want to enjoy some of America’s most cherished wines along with a superb dinner prepared by Executive Chef Peter Pahk of the Napa Valley’s famed Silverado Resort, and support sustainable agriculture at the same time? Then "Celebrate Sustainability 2007", Napa Valley's Sustainable Wine & Food Festival is perfect for you.
The festivities will open with wine tasting from 5:00 to 7:00 on Saturday evening, August 18th at Napa’s elegant and romantic Silverado Resort. Dinner will follow the wine tasting from 7:00 to 9:00. The event is a benefit for the nonprofit Napa Sustainable Winegrowing Group, an organization dedicated to promoting sustainable farming practices to local grape growers and the community.
Those attending the event will have the pleasure of fine wine tasting from a large selection from sustainable growers. Over 20 local wineries will be participating and providing wines made from sustainably farmed grapes. The night is sure to deliver a sampling of wines to please every palate. The taste buds of guests will be further delighted by the gourmet dinner buffet comprised of sustainable and organic cuisine.
The food and wine alone would make for an impressive evening, but the entertainment will include live music and a silent auction. Opportunities to leave the event more enlightened than you arrive will be available from sustainable winegrowing information from all the participating wineries and watershed protection demos from local agencies and wineries.
To obtain further info about the event & order tickets go to: "Celebrate Sustainability 2007"
To learn more about Napa’s sustainable winegrowers go to: Napa Sustainable Winegrowing Group
(photo by Rick Tango)
While many Americans may be eating healthier, ice cream remains the sacred cow of guilty pleasures. About two-thirds of U.S. adults (67%) agree full-fat ice cream is worth the guilt. The findings come as a result of a survey commissioned by Denali Flavors Moose Tracks ice cream and conducted by Harris Interactive.
“Ice cream has traditionally been about treating oneself, and this study suggests that consumers are willing to indulge," said Denali Flavors President Neal Glaeser.
“In some ways the findings are surprising in light of the success of low-fat varieties of decadent ice creams," Glaeser added. "But it does suggest that ice cream stands apart as the kind of treat that consumers are simply unwilling to compromise on the pleasure of eating."
To read Denali’s full press release on the Harris study go to: Two-Thirds of U.S. Adults Say Eating Full-Fat Ice Cream is Worth the Guilt
Fresh Food at the Dallas Farmers Market (photo by Doug Ferber)
We’ve long been extolling the virtues of shopping at farmers markets and supporting local family farms. Not only do you get produce at its freshest and most nutritious, you get the pleasure of talking with the farmers and learning more about the food.
A study from the University of California Sustainable Agriculture Research and Education Program (SAREP) has us more convinced than ever that we’re on the right path with our enthusiastic support. The UC researchers found that farmers, communities, and individual residents are all beneficiaries of local farmers markets. The study also found astonishing growth in farmers markets. In 1970 there were only 340 farmers markets in the United States; by 2006, there were 4,385.
The markets help farmers sell their products in local communities for higher prices than they could get from wholesalers, according to Gail Feenstra of SAREP. She further explains, "Farmers benefit from the ability to sell smaller and variable quantities, and learn the skills they need to increase their business."
Communities that support farmers markets have a positive influence on their local economies. Feenstra says farmers markets not only encourage economic transactions on their premises, but also bring customers into town where they make purchases at other businesses. Besides being good for local businesses, she says the social benefit of the markets can't be overestimated. She found farmers markets to be a major source of interaction, both between farmers and their customers, and among the market visitors.
Individuals said they benefit from patronizing farmers markets by their ability to purchase fresh fruits, vegetables, eggs, and meat, and value-added items such as baked goods, olive oil, jam and salad dressing. Customers interviewed by Feenstra expressed positive feelings about buying food they believe to be clean and safe from farmers they know.
If you'd like to read more about the UC study cited above go to: UC researcher: farmers markets benefit local economies
To listen to a podcast interview with the President of the Dallas Farmers Market Friends go to: Friends of the Dallas Farmers Market Podcast
To view previous posts on the topic of farmers markets click on the following:
1. Farmers Markets Growing Across the Country
2. Buying Local Grows on Food Safety Concerns
3. New Orleans' Old French Market Ready to Re-Open
4. Reap the Benefits of Buying Local
5. Is Local the New Organic?
6. Shopping at the Farmers’ Market
If you like a little spice in your entrée you’ll love this recipe from the New England Cranberry Company. The company was founded in Massachusetts in 1994 with the goal of creating innovative, natural, healthy & exciting products that made great use of the state’s native crop. Since then many health-conscious foodies have become devoted to their fresh & natural gourmet foods from cranberries.
Ingredients for 2 Servings
• 2 Tablespoons of New England Cranberry Pepper Jelly
• ½ Teaspoon Dijon Mustard
• 2 Boneless Chicken Breasts; ½ Pound Each
• 2 Tablespoons Unsalted Butter
• 2 Medium Celery Sticks, 2” Long Without Ribs
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Coarsely Chopped Celery Leaves
Preparation
1. Pound chicken breast lightly to an even thickness.
2. In a small bowl combine Cranberry Pepper Jelly and mustard; set aside.
3. Pound chicken breasts out so they are an even thickness.
4. Season on both sides with salt and pepper.
5. In a large skillet, melt the butter over moderately high heat.
6. When foam subsides add chicken breasts and cook turning once, about three minutes a side.
7. Pour off excess fat, add one tablespoon of water and shake the pan.
8. Add celery and cook, stirring for about one minute.
9. Add the Cranberry Pepper Jelly mixture and lemon juice to the pan and shake to coat the chicken with sauce.
10. Cook until sauce is reduced to a glaze or about 30 seconds.
11. Season with salt and pepper.
12. Transfer chicken to plates and put celery on top.
13. Garnish with celery leaves and serve at once.
Serves two.
To order some New England Cranberry Pepper Jelly go to: Cranberry Pepper Jelly
Hangin' Out (photo by Emily Roesly, courtesy of morguefile.com)
A Reuters article appearing in Scientific American reports that Americans overwhelmingly support stricter labeling of the origin of the foods sold in the U.S. A stunning 92% want to know which country produced the food they are buying according to a poll undertaken by Consumer Reports.
"I was definitely shocked at how high these numbers were," said the study's co-author Dr. Urvashi Rangan, a senior scientist and policy analyst at Consumers Union, the nonprofit organization that publishes Consumer Reports magazine.
Meanwhile, a report in USA Today indicates that it's not so easy to buy American when it comes to food. Here's an excerpt:
...it's becoming a chore for more and more Americans. With a steady diet of news about contaminated products coming from China and elsewhere, and the spread of a consumer movement to buy locally produced foods, people are paying more attention to the source of their food...manufacturers resist explicit labeling because they fear consumers' reaction if they know how far some of their food has come.
To read the Reuters report cited above as it appeared in Scientific American go to: Americans support use of meat-origin labeling: poll
To read the USA Today report on the difficulty of purchasing food produced in the U.S. go to: Buying American? It's not in the bag
To purchase premium cuts of meat you can be absolutely certain were produced in the U.S. click on any of the following:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
8 Bone Hotel Rack of Lamb
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