Set Table (photo by Kevin Rosseel, courtesy of morguefile.com)
Zagat Survey has released the results of its 2008 America's Top Restaurants survey. Notable dining trends this year can be summarized in three words, "green", "healthy" and "casual."
According to Zagat Survey CEO Tim Zagat, "Prices have remained quite reasonable at the nation's better restaurants, however, diners everywhere are looking for fresh, healthy and sustainably raised options and say that they are willing to pay more for them. Even at fine dining establishments, diners are insisting on casual dress and mien."
The guide, covering 1,416 eateries in 42 major markets, is based on 23 million meals experienced by over 132,000 surveyors. The average surveyor ate out 3.3 times per week and spent an average $33.29 for a typical dinner, a 2.3% increase over last year.
The immensely popular Zagat.com features ratings and reviews for 30,000+ restaurants, hotels, nightclubs and attractions in hundreds of cities worldwide, and helpful tips on meal costs and the latest dining trends.
To view the full press release on which this item was based go to: Zagat Releases 2008 America's Top Restaurants Survey
Red Wine (photo by Michael Connors, courtesy of morguefile.com)
This is the kind of scientific finding we just love to read about. Researchers have found that the habit of having a glass of red wine with dinner doesn’t just make your meal more enjoyable, it can also lead to a healthier heart.
An article in The Buffalo News explains, “Red wine is a significant dietary source of saponins, plant compounds known to help lower cholesterol.” The finding comes from researchers at the University of California, Davis. Scientists have long believed that drinking red wine in moderation was beneficial for a healthy heart. The reduction in cardiovascular disease was attributed to an antioxidant found in red wine called resveratrol. Now, the researchers from the University of California, Davis have concluded that, saponins are just as important as resveratrol in promoting heart health.
So remember, a glass of red wine with dinner and a little dark chocolate afterwards for a healthy heart. The science is on our side!
To read the article from The Buffalo News cited above & learn about multiple health benefits attributed to red wine go to: The benefits of red wine
To view a previous post on the topic go to: Drink Wine for Healthy Teeth
Cauliflower (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
Autumn’s well underway in America’s northern climes and that means it is soup-making time. This hearty soup recipe comes from Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with seven farmers forming an organic farming cooperative in 1988. Today, membership has grown to over 1,100 family farms.
Back to the soup! Here’s what author Terese Allen had to say about it, “Ever since the cold, soggy day in Edinburgh when I first tasted this soul-satisfier at a restaurant, I knew I would have to replicate it at home.” We’re sure glad she did! She recommends using the freshest produce available and organic ingredients whenever possible. That’s great advice for a wonderful recipe for getting warmed up when the weather has cooled. Come to think of it, that’s great advice for every recipe!
Ingredients for 6 Servings
• 2 Tablespoons Organic Valley Butter
• 1 Cup Chopped Leeks
• 5 Cups Chopped Cauliflower
• 3 1/2 Cups Vegetable stock
• 1/2 Cup Organic Valley Half-and-half
• 1 Tablespoon Chopped Fresh Tarragon, Divided in Half
• 4-6 ounces Crumbled Blue Cheese, Divided in Half
• Salt & White Pepper to Taste
Preparation
1. Melt butter in pot over medium-low heat.
2. Add leeks; cook until tender.
3. Add cauliflower and enough stock to barely cover cauliflower; simmer until cauliflower is tender, 12-15 minutes.
4. Coarsely puree the solids with a little of the liquid.
5. Re-combine solids and liquid in the pot.
6. Stir in half-and-half, plus half the tarragon, and simmer slowly 3-4 minutes.
7. Stir in half the cheese; season with salt and white pepper to taste.
8. Ladle soup into bowls, sprinkling some of the remaining blue cheese and tarragon over each one.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
If you’d like to try this recipe using an outstanding artisanal blue cheese click on either of the following:
1. Buttermilk Blue Cheese
2. Buttermilk Blue Cheese Affinee
Fresh Avocado (© photo, courtesy of California Avocado Commission)
There have been lives lost and well over 1,000 homes destroyed by the wildfires that swept through Southern California this week, but the state’s important avocado crop remains intact, according to the California Avocado Commission.
"Our primary concern has been the personal safety of our growers and their families," said Commission President Mark Affleck. "Some growers have suffered losses and we will do everything possible to help them through this difficult time."
"Early reports from other sources stated that 20,000 acres of avocados were lost in the fires in San Diego. This information was incorrect," said Guy Witney, the Commission's Director of Industry Affairs. "The actual area affected is expected to be only a fraction of that amount."
If you'd like to view the press release on which this item was based go to: California Avocado Crop Largely Intact Reports the California Avocado Commission
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Magnificent native nuts are one of America’s great natural treats and it’s harvest time!
Gathered in the Midwest and East-Central U.S., the American Eastern Black Walnut is the premium nut selection among those with a discerning taste. Its superior, pungent flavor has elevated it to the status of the "Ultimate Nut" for taste-conscious foodies who place rigorous demands on their recipes. American Eastern Black Walnuts turn everyday dishes into exciting signature creations with a rich, robust, almost smokey taste. No other walnut can match the distinctive depth of its flavor. American Eastern Black Walnuts are low in saturated fats, have no cholesterol, and are high in polyunsaturated and monounsaturated fats. It's a tough nut to beat!
The sweet flavored Native Pecan is an American nut from the Hickory family. They have a high oil content, which contributes to their rich taste and beautiful coloring. "Pecan" is a Native American word from the Algonquin language, covering "all nuts requiring a stone to crack". Wild pecans were a major food source for Native American tribes during autumn, and Native Americans are believed to have been the first to cultivate the pecan tree. The cultivation of pecan trees is one of the most sustainable forms of agriculture.
The annual U.S. nut harvest begins in October and will last until December, so there will be plenty of fresh nuts for baking, cooking, gifting, and serving at Thanksgiving and over the winter holidays. American Eastern Black Walnuts and Native Pecans are delicious heirloom foods by themselves, but when used for baking or cooking they bloom into whole new realms of flavor.
Note: Stored properly, fresh nuts can be kept in great shape for a year.
If you'd like to purchase some American Black Walnuts & Native Pecans go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
For some scrumptious recipes calling for great American nuts click on the following:
1. Missouri’s Best Black Walnut Oatmeal Cookies
2. American Black Walnut & Wild Rice Pilaf
3. Slightly Soused Apple Cobbler
4. Applesauce Cake
If you'd like to read a Washington Post article on the topic go to: It's Crunch Time for Nuts
The Last Sod School House in Kansas (photo courtesy of Library of Congress, circa 1908)
School nutrition programs are making real progress in introducing healthier food items in school meals, according to the results of the 2006 School Health Policies and Programs Study (SHPPS). The findings included in the study are consistent with trends seen in the 2007 School Nutrition Operations Report and the 2007 SNA School Trends Report.
The School Nutrition Association (SNA) is encouraged by the overall findings from SHPPS 2006. The Report echoes what school nutrition professionals see everyday in the school dining room - that school nutrition programs are offering more fruits and vegetables, more whole grains and more low fat dairy than ever before, and less high fat foods.
Some of the highlights from the survey include:
• 18.8% of schools offer deep-fried potatoes, down dramatically from 40.0% in 2000.
• Among the 62.4% of schools in which staff at the school level had responsibility for deciding what food to order, in a typical week, over 55% was 1% or skim milk and only 9.3% was whole milk.
• Among the 96.8% of elementary schools that provided recess, recess was regularly scheduled immediately before lunch for all classes in 10.4% of these schools, and immediately after lunch in 49.6%.
• School districts required 87.9% of high schools, 85.1% of middle schools and 77.4% of elementary schools to teach nutrition education.
If you'd like to read the full SNA press release on which the above was based go to: CDC Releases 2006 SHPPS Report
Rising Moon (photo by Carmem L. Vilanova, courtesy of morguefile.com)
Here’s an exciting new recipe from our friend and cocktail expert, Gary Regan of Ardent Spirits. For this creative effort Gary uses creme de violette for an original drink that is simply sublime. Until recently the violet-scented liqueur was unavailable in the U.S. Now that he has it in his arsenal, Gary blends creme de violette into a smooth-tasting libation with a delightful scent, and a color that's almost gray, but tinged with the barest hint of violet. That lovely color inspired Gary to name it Moonlight. Savor Gary's inspired mix and you’ll know why we turn to him whenever we’re looking for a cocktail to leave us moonstruck.
Ingredients for 1 Drink
• 1 1/2 Ounces Gin (Beefeater, Plymouth or Tanqueray)
• 1/2 Ounce Cointreau
• 1/2 Ounce Creme De Violette
• 1/2 Ounce Fresh Lime Juice
Preparation
1. Fill a cocktail shaker two-thirds full of ice.
2. Add all of the ingredients.
3. Shake for approximately 15 seconds.
4. Strain into a chilled Champagne flute.
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Pitcher of Milk (photo by Lisa Rowell, courtesy of morguefile.com)
“This is the largest scandal in the history of the organic industry,” said Mark Kastel of The Cornucopia Institute, a Wisconsin-based farm policy research group.
Acting on behalf of organic food consumers in 27 states, class action lawsuits are being filed in U.S. federal courts, in St. Louis and Denver, against the nation’s largest organic dairy. The suits charge Aurora Dairy Corporation, based in Boulder, Colorado, with allegations of consumer fraud, negligence, and unjust enrichment concerning the sale of organic milk by the company. This past April, Aurora officials received a notice from the U.S. Department of Agriculture (USDA) detailing multiple and “willful” violations of federal organic law that were found by federal investigators.
Cornucopia’s 2005 formal legal complaint first alerted USDA investigators to the improprieties occurring at Aurora. “Aurora was taking advantage of the consumer’s good will in the marketplace toward organics, and the USDA has allowed this scofflaw-corporation to continue to operate,” says Kastel.
Aurora, with $100 million in annual sales, provides milk that is sold as organic and packaged as private label, store-brand products for some of the nation’s biggest chains, including Wal-Mart, Target, Costco, Safeway, Wild Oats, and about 20 others.
Independent investigators at the USDA concluded earlier this year that Aurora—with five dairy facilities in Colorado and Texas, each milking thousands of cows—had 14 “willful” violations of federal organic regulations. One of the most egregious of the findings was that from December 5, 2003, to April 16, 2007, the Aurora Dairy “labeled and represented milk as organically produced, when such milk was not produced
“We believe that there are tens of thousands of consumers across the United States who have been directly impacted by Aurora’s practices,” said Ronnie Cummins of the Organic Consumers Association. “We are pleased to see this legal action. We will do what we can to ensure that organic continues to mean organic and that consumers get exactly that when they are paying premium prices for organic food,” Cummins added.
To learn more about this topic go to: Cornucopia Institute
Peppers (© Photographer: Innershadows | Agency: Dreamstime.com)
Looking to enjoy some delicious food and do your health and the planet a favor? The recipe below is a great vegan choice for doing it all. The folks at VeganAnswers were kind enough to give us permission to reprint this recipe. They urge you to go vegan for the animals, the planet and your health. As their web site points out, “A multitude of studies have proven the health benefits of a vegetarian diet to be remarkable.”
The folks at VeganAnswers are advocates doing valuable work with the Animal Protection & Rescue League to expose the cruelty of factory farming. Since 1992, the Animal Protection & Rescue League has influenced statewide animal protection bills, conducted numerous rescues of abused factory farmed animals, reached thousands of people with innovative outreach campaigns to expose factory farm abuses, influenced policy makers to adopt humane solutions to wildlife management, and the list goes on and on!
Ingredients for 4-8 Servings (Use Vegan Versions)
• 1 Can Crushed Pineapple in Juice
• 1 Red Bell Pepper, Diced
• 1 Green Bell Pepper, Diced
• 1 Yellow Bell Pepper, Diced
• 2 Bunches Green Onions (Some Tops Are OK), Diced
• 1/4 Cup Cilantro, Diced
• 1 Bunch Spinach Leaves
• Ground Red Pepper to Taste (Or Used Fresh Minced Habanero)
• Spanish Rice (Your Favorite Recipe Or Use a Mix - Check Mix Ingredients)
• 4-8 Whole Wheat Tortillas - Soft Taco Size Recommended
Preparation
1. Start with pineapple in a large mixing bowl.
2. Add bell peppers, onion, and cilantro.
3. Add ground red pepper until it is spicy enough for you (should be a nice combination of sweet and spicy).
4. Chill the mix while you make Spanish rice. You can use either the packaged kind (check ingredients) or your favorite recipe.
5. When this is done, heat the tortillas in the microwave or on the burner.
6. Fill with a mixture of pineapple stuff and Spanish rice; more pineapple stuff than rice.
7. Throw spinach leaves in there.
8. Roll up and eat.
9. It's pretty juicy, so use a fork or keep a paper towel handy.
10. You can also put it in vegan pita bread.
To visit the very informative web site of the folks who gave us the above recipe go to: VeganAnswers
To learn more about protecting animals & how you might help go to: Animal Protection & Rescue League
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
Children with Dog (© Photographer: Marzanna Syncerz | Agency: Dreamstime.com)
According to a statement released by U.S. Congressman Edward Markey, “Dannon, Nestlé, and Yum! Brands are unwilling to restrict marketing to kids.”
They were three of five companies that had received letters from the Congressman asking each to voluntarily implement restrictions on marketing unhealthy foods to children.
In July, 11 major food, beverage and restaurant companies pledged to the Council of Better Business Bureaus that they would eliminate the use of licensed characters to market unhealthy food and beverage products and limit marketing to children 12 and younger to foods that meet specific nutritional guidelines, or eliminate marketing to children altogether. Chuck E. Cheese, and ConAgra, were among the five giant food companies to receive letters from Congressman Markey and the two have agreed to join the initiative.
The responses from Dannon, Nestlé, and Yum! Brands declining to voluntarily limit marketing unhealthy foods to children could lead to legislation and government regulation of companies targeting children with their marketing campaigns.
“At a time when our country is facing a serious childhood obesity crisis, the responses from these companies raises the question of whether voluntary industry action will be sufficient to combat this important public health issue,” said Representative Markey.
The Congressman went on to say,
Two years ago the Institute of Medicine linked the current unhealthy trend toward poor nutrition and childhood obesity to the prevalence of television advertisements for fast food, junk food, sugared cereals, and other foods wholly lacking in nutritional value. These top food and beverage companies have an opportunity to play an important role in helping our children make healthier choices.
To read the press release on the topic from the Office of Congressman Markey go to: Nestlé, Others Slow to Join Movement to Limit Marketing Unhealthy Food to Kids
To view previous posts on the topic go to:
1. Kellogg to Limit Selling Junk Food to Kids
2. Selling to Kids
Ian & Curt (photo courtesy of Mosaic Films Incorporated)
King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. The Boston Globe says it is “Enormously Entertaining.”
In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America’s most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat—and how we farm.
Following the trail of high fructose corn syrup, Ian and Curt attempt to make a home-cooked batch of the sweetener in their kitchen. But their investigation of America’s most ubiquitous ingredient turns serious when they follow soda to its consumption in Brooklyn. Here, Type II diabetes is ravaging the community, and America’s addiction to corny sweets is to blame.
The breadth of the problem is now clear: the American food system is built on the abundance of corn, an abundance perpetuated by a subsidy system that pays farmers to maximize production.
The Austin Chronicle says, “King Corn is as relevant as Super Size Me and as important as An Inconvenient Truth.”
To visit the documentary’s official web site & see where it’s playing go to: King Corn
Thanks Sue!
 
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Aloha from Hawaii! This dessert recipe was given to us by the folks from the Kona Coffee Cultural Festival on Hawaii’s Big Island. It was one of the winners from the Festival’s Kona Recipe Contest. It’s a delicious dessert and a fairly simple way to get a taste of Hawaii without leaving home.
Ingredients for 24 Pieces
• ½ Cup Butter
• 1 Pound Box Mochiko (Rice Flour)
• 2 ½ Cups Sugar
• 1 Teaspoon Baking Powder
• 2 Cups Strong Brewed 100% Pure Kona Coffee
• 1 Cup Half & Half
• 4 Eggs Beaten
• 1 Teaspoon Vanilla
Preparation
1. Preheat oven to 350 degrees.
2. Melt butter and cool.
3. Combine mochiko, sugar, and baking powder.
4. Combine remaining ingredients and stir into mochiko mixture; mix well.
5. Pour into a 13” x 9” x 2” pan.
6. Bake one hour and cool.
If you'd like more info on the Kona Coffee Cultural Festival on Hawaii’s Big Island go to: Kona Coffee Cultural Festival
Boiled Eggs (photo by Dawn M. Turner, courtesy of morguefile.com)
Fad diets are almost never a good idea. For one thing they almost never work; rapid weight loss is inevitably followed by weight gain. Typically, the weight gets lost and the dieter returns to the overall lifestyle that led to unwanted pounds because the fad diet is nearly impossible to maintain.
An even better reason to avoid fad diets is that they can be very unhealthy. Most of the fad diets we’ve seen are a long way from offering a selection rich in nutritional value. Many could leave a body deprived of essential nutrients. It’s hard to imagine any diet that would keep off unwanted weight if it were not accompanied by increased physical activity.
Eat This! posted a thoughtful piece on the Hard Boiled Egg Diet with some wise words on the dangers of starvation diets, high-protein diets, and the healthiest way to lose weight.
To view the piece in Eat This! Go to: The Hard Boiled Egg Diet
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
Finicky Toddler (© Photographer: Reno12 | Agency: Dreamstime.com)
Are some of those toddlers you love picky eaters? Well, it seems the fault lies not with the parents, but rather with their genes. A study has concluded that 78% of picky eating is the result of an inheritable trait, not bad cooking or poor parenting.
Researchers at University College London undertook the study. It was led by Dr. Lucy Cooke of the University’s Department of Epidemiology and Public Health and published in the American Journal of Clinical Nutrition.
A New York Times article on the research explains,
Most children eat a wide variety of foods until they are around 2, when they suddenly stop. The phase can last until the child is 4 or 5. It’s an evolutionary response, researchers believe. Toddlers’ taste buds shut down at about the time they start walking, giving them more control over what they eat. “If we just went running out of the cave as little cave babies and stuck anything in our mouths, that would have been potentially very dangerous,” Dr. Cooke said.
If you’d like to read the article in the New York Times go to: Picky Eaters? They Get It From You
If you’d like to see the research published in the American Journal of Clinical Nutrition go to: Genetic and environmental influences on children's food neophobia
Organic Carrots (© Photographer: Rebekah Burgess | Agency: Dreamstime.com)
As advocates of organic food we’re glad to hear we’ve got a lot of company when it comes to recognizing its benefits. Yes, it is more expensive and some small farmers and producers find the cost of getting officially certified to be prohibitive. But we believe organic food is more flavorful, more nutritious, safer from contamination, and a much better choice for a sustainable environment.
We’re far from alone in our views. Health News Digest has reported on the findings of a Harris Poll of 2,392 adults. The report states,
Those who buy organic food regularly are still a small minority, but a growing one. Organic food is seen by most people as safer, better for the environment and healthier, but more expensive. Most organic food buyers overwhelmingly believe it tastes better and is worth the extra cost.
The people who buy organic food, whether regularly or occasionally, are six times more likely to have increased their spending on organic food rather than to have cut back. The Health News Digest report goes on to conclude,
The many people who have positive attitudes to organic food suggest that the increase in consumption of organic food is likely to continue and, in a few years time, could account for a much larger share of the food market.
Americans are not alone in preferring food grown without pesticides. A Japanese publication, The Asahi Shimbun, reports,
Plenty of consumers are keen to purchase organically grown vegetables and rice. According to a survey by the (Japanese) Ministry of Agriculture, Forestry and Fisheries in 2004, 42 percent of respondents said they would like to purchase organic produce in the future. Combined with those who said they would do so "if the price comes down," 94 percent were inclined to go organic.
The Asahi Shimbun quotes Kiichi Nakajima, Professor at Ibaraki University and chair of Japan's Research Association for Organic Agriculture, as saying,
Agriculture is now at a major turning point where it must undergo a change to become sustainable, in complete balance with the environment. For Japan, the best path forward is organic farming that values the works of life, while decreasing the burdens on the environment.
To read the report in Health News Digest cited above go to: Large Majorities See Organic Food as Safer, Better for the Environment And Healthier — But Also More Expensive
To read the report from The Asahi Shimbun cited above go to: Eating green
To view previous posts on the topic click on the following:
1. Going Organic in Scotland
2. Good News for a Future of Organic Food
 
As the name Purgatory implies, this cocktail is a very serious drink. So says our friend and spirits expert, Gary Regan of Ardent Spirits. Gary got this recipe from Ted Kilgore, bartender and bar manager at Monarch Restaurant in Maplewood, Missouri. As evidenced by this recipe, Mr. Kilgore's talent has made him a well respected mixologist in the Show-Me State, and everywhere else for that matter!
Seeing it first on paper, Gary thought it took courage to mix in both Benedictine and Green Chartreuse. Both have potent flavors that might fight for supremacy instead of blending into a singularly enjoyable cocktail. Gary explained that Ted Kilgore’s unorthodox choice of liqueurs mixes into a successful creation because he combines them with the sturdy base of straight rye whiskey. And it’s a hefty amount of rye whiskey, so be careful. Remember, a judicious serving of this cocktail and you'll feel a little closer to Heaven. Too many and you’ll find yourself in Purgatory!
Ingredients for 1 Drink
• 2 1/2 Ounces Rittenhouse 100-proof Straight Rye Whiskey
• 3/4 Ounce Benedictine
• 3/4 Ounce Green Chartreuse
• 1 Lemon Wedge or Twist, for Garnish
Preparation
1. Fill a mixing glass two-thirds full of ice.
2. Add the whiskey, Benedictine and Chartreuse.
3. Stir for approximately 30 seconds.
4. Strain into a chilled cocktail glass.
5. Add the garnish.
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
  
Theo's Fair Trade, Organic Chocolates (photos by Rick Tango)
Eco-entrepreneurs deserve kudos for the risks they took to start up companies that strive for sustainability. Founder & CEO Joe Whinney of Theo Chocolate is among the most deserving, so it’s quite fitting that the popular environmental news site Grist has named him one of its top 15 green business founders.
Others on Grist’s list include Yvon Chouinard of Patagonia and Nell Newman of Newman's Own Organics. All of the 15 named are being honored for building successful businesses on foundations of sustainability.
Joe Whinney witnessed the effects of unfair, unsustainable cocoa trading as a conservation volunteer in Central America. That experience led him to pioneer the manufacture and supply of organic chocolate products and become the first individual to import organic cocoa beans into North America in 1994. Over a decade later, Theo is proud to be the only roaster of organic cocoa beans and the first roaster of Fair Trade certified cocoa beans in the United States.
All of Theo’s ingredients are carefully selected to ensure they meet the company’s high standards for social and environmental responsibility. As true gourmet chocolate makers, they carefully steward cacao (cocoa beans) through the process of roasting, blending and conching to coax out the distinctive flavor imparted by each unique growing region. Theo’s production is guided by their passion for chocolate. Their ultimate goal is to lead the industry with the excellence and integrity of their offerings.
Food and Wine Magazine honored Theo with an Eco-Epicurean Award in their August 2007 issue, for making the world "a better — and more delicious — place." Theo also won "Outstanding Chocolate" at the NASFT Fancy Food Show in New York City.
The company is located in a beautiful, historic building in Seattle, Washington. They welcome visitors for tours of the chocolate factory everyday at 1:00 pm and 3:00 pm. The cost is just $5.00 per person. You can reserve a place on the tour by calling 206-632-5100. Tours last about 1 hour and include a thorough explanation of chocolate making. It also includes delicious samples!
If you’d like to purchase some of Theo’s award-winning gourmet chocolate click on any of the following:
Organic Chocolate from Ghana's Cacao
Organic Chocolate from the Ivory Coast's Cacao
Organic Bread & Chocolate Bars
Theo Organic Chocolate Confections
Fun for All at the Festival (photo courtesy of Kona Coffee Cultural Festival)
"Kona Coffee Tradition of Excellence"
Join in the community celebration of Kona's gourmet brew at the 37th Annual Kona Coffee Cultural Festival on Hawaii’s Big Island, beginning Friday, November 2nd and ending Sunday, November 11th. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, two parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more!
The award-winning Cultural Festival celebrates a 180-year-old tradition of the annual Kona coffee harvest. Kona coffee is carefully hand-picked to ensure each coffee cherry is ripe and ready for the perfect cup of Kona. Many Kona farmers can lay claim to being fifth generation coffee farmers, continuing the tradition and honoring their heritage with every harvest.
At the annual Cupping Competition Festival-goers can view judges selecting the very best Kona coffee and sample the coffee themselves, while learning from tasting experts how to critique a high-quality brew. The Art Show will feature a selection of paintings depicting views of the Kona coffee lifestyle, and the Recipe Contest will give student and professional chefs the opportunity to enter their most robust creations using world-famous Kona coffee.
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Visitors can take tours of working and historical Kona coffee farms, mills and roasting operations. Free coffee workshops help share insight into growing, roasting and brewing Kona coffee. Seasoned and first time participants as well as spectators are encouraged to join in the fun and festivities at the Kona Coffee Picking Contest on Sunday, November 4th.
A brand new Barista Training Workshop joins the Kona Coffee Cultural Festival event line-up on Thursday, November 8, from 9:30 a.m. to 5:30 p.m. at Hale Halawai. During this informative workshop, participants will learn the intricacies of how to taste and prepare espresso and to make popular specialty drinks using Kona coffee.
Take time to shop at the farmer's market for a favorite Kona estate roast and bring a little taste of the Festival home with you!
For further info visit the Festival’s official web site: Kona Coffee Cultural Festival
Scenic Chicago (photo by Dave Cameron, courtesy of morguefile.com)
Chicago’s Mayor Richard Daly has pledged to make the Windy City the most environmentally friendly city in the world. The city is putting up some of the most energy-efficient buildings in the country and will grant a building permit a lot faster if the developer will agree to build “green”.
New residents are flowing into Chicago’s downtown neighborhoods. Abandoned buildings and parking lots have been transformed into new businesses, parks and community gardens. Scores of new jobs have been created. The city’s population has grown by 100,000 within the last 10 years; a boom it hasn’t seen since the 1940s.
Now Chicago’s becoming a leader in the organic food movement. The city so well known for its sausage specialties and superb steak houses is also home to the Bleeding Heart Bakery on Chicago Avenue, one of the country’s only retail bakeries to be organically certified. Chicago also boasts one of the few organic pizza restaurants in the U.S., Crust on West Division. The company Busypeople delivers organic meals and provides organic lunch programs for several private schools.
If you’d like to read an article from the Chicago Sun-Times on organic trends in the City of Big Shoulders go to: Embracing organics
 
Grilling steaks outdoors is a seasonal activity in much of America. What’s a prime steak lover to do in the off season? You might try this simple recipe for the best kind of indulgence from the Chefs of Roth Kase, the great American cheesemaker of Wisconsin.
The Buttermilk Blue Cheese from Roth Kase is a worthy choice to combine with a premium Red Angus Ribeye for an entrée richly deserving of being served at a special dinner. Use a superior olive oil to complement the crafted blue cheese and prime cut of beef; you’ll taste the difference. Serve it with a Panzanella Salad and an Estate Pinot Noir from California's Napa Valley and your guests will be dying for another invitation to dinner at your place!
Ingredients for 2 Servings
• 1 Ounce Extra Virgin Olive Oil
• 1 Rib Eye Steak
• 4 Ounces Buttermilk Blue Cheese, Crumbled
• Salt & Pepper to Taste
Preparation
1. Season the steak with salt and pepper.
2. In an oven safe pan, sear the steak in olive oil.
3. Top the steak with Buttermilk Blue Cheese.
4. Bake at 325 degrees for 15 minutes.
If you'd like to purchase Roth Kase's exceptional blue cheese go to: Buttermilk Blue
If you'd like to purchase the safest, premium Red Angus ribeye go to: Organic Red Angus Rib Eye Steaks
If you'd like to purchase a highly acclaimed extra virgin olive oil go to: L'Autunno Blend Extra Virgin Olive Oil
To view a recipe for Panzanella Salad from Chef Gerri Sarnataro go to: Panzanella Salad
Colorado School Children (photo courtesy of Library of Congress, circa 1915)
The number of Americans who are obese continues rising and now represents 30% of the population, according to the U.S. Department of Agriculture. That’s a 100% increase from 25 years ago. American adults are now more likely to be obese than to be cigarette smokers. Some believe that obesity will soon overtake smoking as the leading cause of preventable death.
It’s easy to conclude that America’s adults are doing a pretty poor job when it comes to reading food labels to keep some semblance of a healthy diet. How else to explain heart disease claiming the lives of 1 million Americans every year and a childhood obesity epidemic growing to frightful proportions?
There are a growing number of dieticians who believe it’s time to give the kids a chance to do some food label reading. Together with the U.S. Food and Drug Administration (FDA), they advocate teaching children to read food labels themselves instead of relying on mom and dad. The FDA partnered with the Cartoon Network to launch a public education campaign encouraging children to read the nutrition facts on food labels.
We think the move to get kids reading food labels is a very healthy development. Considering some of the stats cited above, there’s an excellent chance the kids will do a better job than the grown ups have been doing.
To read an Associated Press article on the topic as it was posted by Google News go to: Dietitians Urge Kids to Read Food Labels
To visit the Cartoon Network web site that teaches kids to read food labels go to: Spot the Block, Get your food facts first!
Cundy's Harbor (photo courtesy of Hancock Gourmet Lobster Company)
When Hazel Ellis Hancock started a lobster restaurant in Ogunquit, Maine in 1946, her aim was to deliver the finest Maine lobster, the finest customer service and the best "Maine" experience to her customers. For 25 years, Nana ran that restaurant with her 2 sisters, Fannie and Mina, and they taught their children and grandchildren (Cal among them) well.
The restaurant is still in the Hancock family and it’s still serving the finest Maine lobster available. Cal Hancock created the Hancock Gourmet Lobster Company in December of 2000 with the same spirit and purpose that Nana brought to the restaurant. Cal's mission is to bring great Maine lobster to customers around the country using long held family recipes that combine ease of preparation with the highest standards of quality and customer service.
Cal and her team work out of a creative kitchen (also known as home) in Cundy's Harbor; a village of 500 people on Casco Bay and Maine's oldest commercial lobstering community. As Nana taught, Cal uses only the freshest, all natural ingredients and no preservatives. Cal's dishes contain an abundance of fresh Maine lobster meat; using only claw and knuckle meat; the most tender part of the lobster. Everything is made in small batches and prepared fresh each day. All products arrive at the customer's door by overnight delivery, frozen, ready to thaw, heat and enjoy.
Hancock Gourmet Lobster buys cream, butter and milk from local dairies, and Maine lobster from Maine lobstermen (“women who lobster” prefer to be called lobstermen). The company buys its meat from family businesses that actively support the preservation of the lobster supply. Cal's company supports Maine lobstering, an eco-friendly, sustainable fishery with the most progressive conservation program in the industry that uses methods to sustain the resource and protect the ocean environment. Only Maine lobstermen measure each lobster, returning to sea the large, healthy breeders and the immature young.
The folks at Hancock Gourmet Lobster are justly proud of the many customers who rave about their little company on the coast of Maine. The Company has received much deserved acclaim, having been featured in the New York Times, the Philadelphia Inquirer, USA Today, Food and Wine Magazine, the Rosengarten Report, the Chicago Sun Times, the Houston Chronicle and on the television show Food Finds.
If you'd like to try some of the Hancock Gourmet Lobster Company's amazing dishes go to:
1. Christmas Cove Lobster Cakes
2. Cundy's Harbor Lobster Stew Quart
3. Nubble Light Lobster Wellington
 
Good Times in Lexington! (photos courtesy of the Barbecue Festival)
The 24th Annual Barbecue Festival is all set for Saturday, October 27th, 2007. Barbecue from Lexington, North Carolina is so famous that the renowned gourmet & author Craig Claiborne once put it on the menu of the Williamsburg Economic Summit to give the world's leaders a taste of real American food. Some restaurants offer "air-express" barbecue delivery, where they overnight barbecue requests all over the United States.
They've been at it a long time in those parts. Lexington's first barbecue restaurant opened in 1919 - a tent in the middle of town set up by Sid Weaver. Soon after that, Jesse Swicegood opened a stand. Business was good and both Sid and Jesse trained BBQ chefs to serve future generations. Now, there are over 20 barbecue restaurants in Lexington (a city of some 17,000 people). Today's chefs use methods only slightly different from the ones Sid and Jesse used over 60 years ago.
Fun for the Whole Family
Today, the Barbecue Festival is an annual tradition in Uptown Lexington. Travel and Leisure Magazine calls it “one of the top ten food festivals in the U.S.A.” Over 400 exhibitors sell everything from exquisite handmade crafts to homemade fudge. More than 100,000 people will enjoy the family fun that includes carnival rides & games, vintage cars, 6 stages of live music, environmental exhibits artist demonstrations, a lumberjack show, racing pigs, and of course, some of the world's greatest barbecue!
What makes Lexington barbecue so special? The fare is pork, of course - and shoulder is the cut of choice in Lexington. The pork shoulders are cooked long and slow - about an hour a pound - over hickory wood until it is fall apart tender. The shoulders are basted with "dip", a mixture of vinegar, ketchup, water, salt, and pepper. As the dip and fat drip onto the coals, smoke is created that rises up, surrounds and permeates the meat, and gives it a rich, smokey flavor. The meat is served chopped, although sliced can be requested, with more of the basting sauce on the side. At the annual North Carolina Championship Pork Cook-Off Festival goers can watch the state's top whole-hog cooking experts—nearly all of them from the coastal plain—demonstrate their craft.
In addition to the festival, the City of Lexington and Davidson County officially have declared October as "Barbecue" month. Events are held throughout the month of October which lead to the grand finale, the Barbecue Festival. Events that are held during the month of October include the Tour de Pig - the annual cycling event benefiting the Mental Health Association in Davidson County. There’s also a Golf Tournament, a Tennis Tournament, the 5K Hawg Run, and the Hawg Shoot Air Rifle Tournament.
For more about events & attractions and travel info go to: The Barbecue Festival
Colorado Farm in Winter (photo by Jany Lee, courtesy of morguefile.com)
Ellen Mahoney of Boulder Weekly has penned a terrific article on the upcoming Farm Bill in Washington, D.C. She’s done a beautiful job of writing about a complex piece of legislation, citing its historic roots and explaining its impact on all of us, especially the community farmers who produce the freshest and most healthful foods available.
Ms. Mahoney writes, “Everyone is affected by the bill in terms of the nutrition, cost and availability of what we eat, how food is farmed, produced and distributed, the conservation of land and waterways, as well as clothing, fuel and fuel costs.”
More Americans than ever seem concerned about U.S. food policy and its impact on our health, our environment, our communities, and our children. Small farmers with little time to spare are making time to speak with elected officials about the importance of a Farm Bill that supports small farms and healthful foods. Large corporations have their well-paid lobbyists, ordinary citizens have to speak up for themselves.
In her article, Ms. Mahoney quotes Dan Imhoff, the author of Food Fight: The Citizen’s Guide to a Food and Farm Bill. He says the current legislation pits large industrial corporations against small farmers here and abroad and needs a major overhaul:
The Farm Bill’s broken because the process is now dominated by huge, corporate lobbying interests and commodity state politics rather than what’s best for the entire country and taxpayers…Its policies are stuck in the past, while we’re facing real threats to agriculture, such as climate change, dwindling energy supplies and the need for conservation incentives.
Mr. Imhoff is further quoted as saying:
While many people equate the Farm Bill with economic assistance for struggling family farmers — millionaire mega farms and mega feedlots, absentee landlords, large industrial food giants, ethanol producers, and international grain traders are the primary beneficiaries of current commodity subsidies…The top 10 percent of agribusiness operations receive over two-thirds of all commodity payments, and three out of five farmers currently receive no Farm Bill subsidies at all.
To read Ellen Mahoney’s fine article in the Boulder Weekly go to: Roots of change
To visit the non-profit Farm Bill Action Center & help change food policy go to: Sustainable Agriculture Coalition
To view a previous post on this topic go to: It’s Time to Change Food Policy
 
Here’s another delicious recipe from our friend Pastor Chuck in Maine. What could be better than warm apple muffins on one of Maine’s cool, crisp mornings? Pastor Chuck’s Organic Apple Butter is made from apples he grows in his own organic orchard. His ingredients couldn't be more wholesome; organic apples, organic apple cider & organic spices. We like to spread a little of his apple butter on our muffins while they are still warm!
Ingredients
• 1 3/4 Cups Flour
• 1/2 Teaspoon Salt
• 2 Teaspoon Baking Powder
• 1/4 Cup Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Allspice
• 2 Eggs, Beaten
• 1/2 Stick Butter, Melted
• 1/2 Cup Milk
• 1/2 Cup Pastor Chuck’s Apple Butter
Preparation
1. Combine dry ingredients in a mixing bowl.
2. Separately, mix egg and remaining ingredients and pour over first.
3. Mix sparingly till just moistened.
4. Spoon into greased muffin cups to 2/3 full.
5. Bake in pre-heated 400-degree oven for 20-25 minutes.
6. Serve while still warm with a dish of apple butter on the side.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck
Grits, Eggs, Bacon & Toast (photo by Dawn M. Turner, courtesy of morguefile.com)
Grits are one of the American South's most recognizable foods, but it was Chicagoan Patrick Bertoletti who took home the $4,000 first prize in the Louisiana Downs Grits-Eating Championship. A chef who sports a Mohawk haircut, Mr. Bertoletti consumed 21 pounds of grits in 10 minutes, outpacing Timothy “Eater X” Janus of New York City, who ate 20 pounds for a second place finish.
Southerners can take heart that one of their own may soon claim the coveted title as they have some excellent prospects. In fourth place was Sonya “The Black Widow” Thomas, of Alexandria, Virginia, who downed 18.5 pounds of grits in 10 minutes. Finishing fifth was Hall “Hoover” Hunt, of Orange Park, Florida, who ate 15 pounds of grits.
To read full coverage of the event in the Shreveport Times go to: Chicagoan wins La. Downs grits-eating championship
Fresh Corn (photo by Kevin Connors, courtesy of morguefile.com)
After a spate of alarming media reports, it’s not surprising that Americans have far more confidence in the safety of food produced domestically than in food imports, as a recent survey by the Leopold Center for Sustainable Agriculture at Iowa State University has found.
The results of the survey are summarized in a paper written by Rich Pirog, who leads the Center's Marketing and Food Systems Initiative, and Iowa State University graduate student Andy Larson.
Survey respondents placed high importance on food safety, freshness, and pesticide use on fresh produce. They placed somewhat lower importance on whether the produce was locally grown, the level of greenhouse gas emissions it took to produce and transport it, and whether the respondent could contact the farmer who grew it.
Mr. Pirog said that while 70% of the respondents perceived the U.S. food system to be safe, concern was raised when they were asked about the safety of fresh produce from other continents. Eighty-five percent and 88% of respondents, respectively, perceived local and regional food systems to be somewhat safe or very safe, compared to only 12% for the global food system.
To download the report from the Leopold Center for Sustainable Agriculture at Iowa State University go to: Consumer perceptions of the safety, health and environmental impact of various scales and geographic origin of food supply chains
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