Cutting Vegeatables (© Photographer: Isabel Poulin | Agency: Dreamstime.com)
Getting school-age children to eat healthy amounts of fruits and vegetables is a challenge faced by many American families. Having kids participate in the preparation of healthy dishes is often suggested as a way of getting them to eat more nutritious meals. Now scientists with the Agricultural Research Service Children's Nutrition Research Center in Houston, Texas, have produced a study offering evidence that having kids participate in cooking really works.
According to an article about the study published by the U.S. Department of Agriculture, “The recipes most often prepared were Razzle Dazzle (a fruit juice mix), Royal Slush (a fruit slushy), Wizard's Magic Pocket (a pita pocket with vegetables), Great Shake (a fruit smoothie) and Golden Knight Burrito (a vegetarian burrito). Each time, the students returned parent-signed notes reporting whether they prepared a recipe.”
If you’d like to read the USDA article cited above go to: Getting Grade School Kids to Eat More Fruits and Veggies
To view previous posts on this topic go to:
1. Kids Can Be Picky Eaters
2. Junk Foods a Health Risk for Kids
 
(Images courtesy of New England Cranberry Company)
Cranberries are no longer just for Thanksgiving and Christmas. Consumers have been buying cranberry products at such a rate that a cranberry shortage has been predicted for next year. In response to the rapidly rising demand companies introduced 900 new products containing cranberries in 2007; an astounding rate of growth compared to the 54 new products launched the year before, according to the research firm Mintel.
Aside from wanting a taste of the flavorful little red berries, the incredible growth in consumer demand is also being attributed to a raft of studies citing the health benefits of cranberry consumption. Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this indigenous American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.
An article in Europe's NutraIngredients.com reports, "The traditional yuletide condiment has been used in scores of new products - from fruit juice, to snack bars and cereals."
If you'd like to read the NutraIngredients.com article on the topic go to: Cranberry not just for Christmas
If you'd like to purchase some all natural, healthful cranberry products from Massachusetts go to any of the following:
Cranberry Pepper Jelly
Cranberry Apple Chutney
Cranberry All Fruit
Colonial Cranberry Sauce
Cranberry Chutney
New England Cranberry Variety Mix
A Single Windmill (photo by J. P. Kollhøj, courtesy of morguefile.com)
Wouldn’t it be nice to lower your monthly electric bill from $100 to $10? Some suburban homeowners have been able to just that by installing windmills on their properties.
The cost of the equipment and the operating costs have come down sufficiently so that families living in windy areas now find it cost effective to turn to the wind to provide power for their homes. Smaller windmills are now available and some states are offering incentives and rebates that cut the price of purchasing one. The savings on utility bills have attracted converts to wind power, but a desire to protect the environment is also motivating them.
If you’d like to read an article from the New York Times on the topic go to: Homespun Electricity, From the Wind
To view previous posts on the topic go to:
1. An Ancient Idea
2. Greening the Rust Belt
3. Fine Wine & Clean Energy the Future of Western New York?
Here’s some great news we received from our friends at American Farmland Trust:
After several days of intense debate, the Senate passed a farm bill by a vote of 79-14.
In a victory for subsidy reform, the optional Average Crop Revenue (ACR) program passed. By adjusting with market prices, ACR is less production and trade distorting and represents a good step toward changing the way subsidies operate now and in the future. Your support helped this program get into the Senate package.
The Senate bill increases funding for conservation programs including wetland and grassland protection, stewardship of working lands and water quality in the Chesapeake Bay. It also expands funding for nutrition, healthy diets programs for school children, and a number of local programs supporting farmers’ markets and expanded access for low income individuals. Other areas receiving additional funding include programs to save energy and help farmers and ranchers supply renewable energy to the nation, and programs to strengthen organic producers.
There is still work to be done. We were very disappointed that Senators did not find the political will to support amendments that more significantly reform commodity subsidies, or adequately fund programs to protect farm and ranch land (FRPP) and water quality (EQIP).
Now we shift our focus to the Conference Committee where the House and Senate bills must be reconciled. There are key differences between the two bills and we’re working to take the best from both for a bill that includes reform and keeps the increased funding for our key priorities—farmland protection and conservation, healthy, local foods, environmentally responsible renewable energy production and nutrition programs. We have a lot of work to do, but with your help it is possible.
If you’d like to learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
Legendary Bourbon Street (Rue Bourbon) has been the lively center of high-spirited times in New Orleans fabled French Quarter for generations. It has survived the terrible tragedy of Hurricane Katrina and we expect the merriment of its nightly revelers to continue for many generations to come. Below is an authentic New Orleans recipe named after that celebrated street. Just like the street it’s named after it has some spice to it.
We’ve presented the recipe exactly as we learned it from Chef-Instructor Ann Rossi at a class called “Taste of New Orleans” at the Institute of Culinary Education in Manhattan. Chef Rossi is well-schooled when it comes to preparing the Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, "the Jewel of the Garden District”. We’re glad we learned this recipe from her and we're pleased to share it with you.
Laissez Le Bon Temps Roulet!
Ingredients for 6 Servings
• Boston Lettuce – 1 head
• Romaine Lettuce – 1 head
• Arugula – 3 bunches
Dressing
• 1 Bunch scallions – chopped (green & white parts)
• 3 Cloves garlic – peeled
• 1 Teaspoon sugar
• 1 Tablespoon Creole mustard
• ¼ Cup red wine vinegar
• 1½ Cups salad oil
• 1 Teaspoon Tabasco
• Salt & pepper to taste
Preparation
1. Wash all lettuces. Dry and toss in salad bowl.
2. Place mustard, scallions, garlic and sugar in food processor and pulse slowly.
3. Add in oil, holding some back, and then vinegar.
4. Check consistency and continue to add oil.
5. Season.
6. Toss with salad greens.
To purchase an amazing vinegar made from red Sauvignon grapes grown in Napa go to: Cabernet Vinegar
To purchase the finest extra virgin olive oil we've been able to find 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
Real Free-Roaming Cows (photo by Emily Roesly, courtesy of morguefile.com)
In a scandal now ensnaring some of the nations leading retailers, a series of lawsuits have been filed accusing Wal-Mart, Costco, Target, Safeway, and Wild Oats of consumer fraud for marketing suspect organic milk.
The legal filings in federal courts come on the heels of class action lawsuits against Aurora Dairy Corporation, based in Boulder, Colorado. The suits against Aurora and the grocery chains allege consumer fraud, negligence, and unjust enrichment concerning the sale of organic milk. This past April, Aurora officials received a notice from the USDA detailing multiple and “willful” violations of federal organic law that were found by federal investigators.
“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. Cornucopia’s investigation in 2005, 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,” Kastel added.
Aurora, with $100 million in annual sales, provides milk that is sold as organic and packaged as private label, store-brand products for many of the nation’s biggest chains. In addition to Wal-Mart, Target, Costco, Safeway, and Wild Oats, Aurora serves as supplier to 15 other national and regional chains.
The stores sell Aurora's milk under their own in-house brand names, such as Costco's Kirkland and Target's Archer Farms, in cartons marked "USDA organic," typically with pictures of pastures or other bucolic scenes.
"That's not even close to the reality of where this milk was coming from," said Steve Berman, a Seattle lawyer whose firm is among those suing. "These cows are all penned in factory-confinement conditions."
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.
Cornucopia points out that Aurora is a "horrible aberration," and that the vast majority of all organic dairy products are produced with high integrity. In a scorecard published last year, and available on their web site, Cornucopia rates over 90% of organic name-brand dairy products as truly subscribing to the letter and spirit of the law.
"We have learned that Wild Oats and the Publix supermarket chain in Florida are no longer buying milk from Aurora,” stated Kastel. "In addition, the nation's largest distributor of natural and organic products, United Natural Foods, Inc. (UNFI) has also secured an alternative source for their Woodstock Farms brand."
“Aurora’s actions have injured the reputation of the more than 1500 legitimate organic dairy farmers who are faithfully following federal organic rules and regulations,” noted Kastel. “We cannot allow these families to be placed at a competitive disadvantage.”
Mark Pepperzak, Aurora CEO, said, "The allegations in this smear campaign against AOD are based on false information and, therefore, completely unfounded."
"It is unconscionable that the USDA allowed Aurora to continue, after making millions of dollars, in this ‘ethics-based’ industry, when they had concluded that Aurora willfully violated the law," Kastel added. "However, there is a higher authority in terms of organic integrity than the USDA—that's the organic consumer. And they are about to make their voices heard through the courts."
If you'd like to learn more about the excellent work of the Institute & how you might help go to: Cornucopia Institute
Beautiful White Truffles (© Photographer: Luckynick | Agency: Dreamstime.com)
A white truffle weighing 3.3 pounds has set a record price at an auction held simultaneously in London, Macau and Florence. It was the largest found in decades and sold for $330,000. The highly-prized fungus was dug up by a truffle dog named Rocco near Pisa, Italy.
BBC News quoted Luciano Savini, Rocco’s owner, as saying, "The biggest truffle of the century and the most expensive truffle of the century. There are no more words to say - it is all very beautiful."
People have searched for truffles since ancient times. The Bible mentions desert truffles and Plato wrote of them. Today, they remain one of Nature’s most sought after delicacies. Both dogs and pigs are used to hunt truffles.
If you’d like to read the BBC News report cited above go to: Giant truffle sets record price
If you’d like to purchase a crafted goat cheese with the classic flavor of truffle go to: Truffle Tremor
Moulin Rouge in Paris (photo by Daniel Wolfram, courtesy of morguefile.com)
After many years of conjuring visions of Toulouse Lautrec and decadent delights at the Moulin Rouge, absinthe has returned to lift the spirits of American drinkers.
The legendary liquor was banned in 1912 on evidence of danger that has long been discredited. Though the ban was effectively ended decades ago it’s reintroduction to the U.S. by capable distillers is very recent.
The New York Times has published an article on the return of absinthe and the challenges faced by those who’ve worked to bring premium varieties to the American market. In the article writer Pete Wells quotes one of the new distillers on the quality of absinthes available before the ban, “They are just beautiful pieces of craftsmanship,” he said. “They were artisanally made with the best herbs and there’s just no comparison between that and something that has green dye and ‘absinthe’ stamped on the bottle.”
Mr. Wells has done some absinthe tasting and offers his thoughts on the pleasures of currently available versions.
If you’d like to read the New York Times article cited above go to: A Liquor of Legend Makes a Comeback
Sonoran Desert Scenery (photo by Ditte Lokon)
Slow Food Tucson will be presenting its Third Annual Food and Film Festival from January 10th through the 13th in 2008. Classic food films, meals at premiere restaurants, guest speakers, entertainers, and international new food film screenings will be featured.
Classic Films
This year’s program includes three classic food films:
• “Like Water for Chocolate” (Mexican)—the magical realism saga of Tita, a young girl who is only able to express her passions through her food which has the power to make people experience what she feels.
• “Fried Green Tomatoes” (American)—the touching story of a woman in a troubled marriage who finds a new life cooking at the Whistle Stop Café.
• “The Wedding Banquet” (Chinese)—the hilarious tale of a gay man in America who tries to placate his parents back in Taiwan by telling them he is marrying. His plan backfires when his parents arrive in New York to plan his elaborate wedding banquet.
Culinary Events
The culinary events include an opening reception at the JW Marriott Country Club at Starr Pass; a Mexican mole meal at Miguel’s Restaurant where ethnobotanist Gary Nabhan will conduct a tequila tasting; a barbecue at The Last Territory Restaurant at the Hilton El Conquistador Hotel; Asian brunch at Vila Thai Restaurant; and a concluding gala organic dinner at the Ventana Room at Loew’s Ventana Canyon Resort.
A Re-Creation of Babette's Feast at Acacia Restaurant in 2007 (photo courtesy of Slow Food Tucson)
Keynote Speaker & New Film Screenings
On Saturday, January 12th, keynote speaker Dr. Maribel Alvarez, Research Social Scientist at the Southwest Center, University of Arizona, will speak on “Food as Intangible Heritage” on the West Campus of Pima Community College. Both on Thursday evening and Saturday afternoon, there will be screenings of new international food films, selected from over 50 submissions, including documentaries, animation, features and shorts. The audience will vote on the award for the “Best of the Best.”
Benefiting a Terrific Cause
Slow Food Tucson promotes eating local and seasonal foods from growers who practice sustainable agriculture, honoring culinary heritage and educating the public. As a non-profit, Slow Food Tucson donates proceeds from the Festival to local, worthy non-profit organizations that demonstrate Slow Food principles. The Tucson convivium is part of Slow Food USA, and affiliated with Slow Food International, headquartered in Italy with 80,000 members located in 50 countries worldwide.
Tickets & Info
The best price on the Festival is the full pass for $250 ($200 for Slow Food members) if purchased before December 31.
For order forms and additional information go to the Festival's official web site: Slow Food Tucson
Mackerel Shoal (© Photographer: Wolfgang Amri | Agency: Dreamstime.com)
Here’s another healthful gem of a recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA).
In the book Professor Corder writes, “The deep red, warm salad makes for a great contrast to the intense flavor of the mackerel…It’s often said that fish is good for the brain, and this recipe is packed with nearly a week’s supply of vitamin B12, which recently has been linked with cognitive function (see page 204). It’s also high in omega3 fatty acids, and it contains protective polyphenols from the cranberries.”
Mackerel is regarded as one of the safest and healthiest varieties of fish commonly available. All the health benefits are wonderful, and the simplicity will please all the cooking enthusiasts pressed for time, but it’s the blending of deep, rich flavors that makes this recipe such a delight.
Ingredients for 4 Servings
• One 14-ounce can mixed beans, drained
• Scant 1 cup dried cranberries
• 2 Tablespoons extra virgin olive oil
• Juice of 1 lemon
• 5 Ounces cooked beets, diced
• 1 Bunch scallions chopped
• Salt & freshly ground pepper
• Four 5-ounce fresh mackerel
Preparation
1. In a small saucepan, heat the beans, cranberries, and olive oil gently to warm through, then mix in the lemon juice, beets, scallions, parsley, and salt and pepper to taste.
2. Cook the fish fillets under the broiler or on the barbecue for about 2 minutes on each side, or until cooked through. Serve hot, with the beet and cranberry salad and new potatoes in their skins.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
The Apple: A Healthy Altternative (© Photographer: Shane White | Agency: Dreamstime.com)
Already linked to increased risk of heart disease, stroke, diabetes, cancer, and a host of other health conditions, a recent study has found that obesity also contributes to poor bone health. Another new study has found indications that obesity makes the body more vulnerable to the bacteria that may cause periodontal disease.
According to an article in Food Navigator, a new study found that the bones of people with high body fat were eight to nine percent weaker than those of normal body fat participants.
The study was published in the November issue of the American Journal of Clinical Nutrition. Co-author Richard Lewis, professor of foods and nutrition at the University of Georgia College of Family and Consumer Sciences said the explanation may be that fat cell production is favored over bone cell production in obese people. He went on to say that childhood obesity could lead to “significant, long lasting negative impact on the skeleton.”
The report in Food Navigator says, “Obesity is currently thought to affect more than 64 percent of the U.S.'s adult population and 16 percent of children.”
BBC News has published an article on research by Boston University scientists reporting that fat mice had a "blunted" immune system, leaving them vulnerable to bacteria causing periodontal disease. "The rise in obesity may be going hand-in-hand with increases in severe gum disease."
The BBC News article quotes the researchers of Boston Uiniversity:
The importance of the current findings is underscored by the facts that millions of people worldwide are affected by this infection every year and the universal prevalence of obesity has reached epidemic proportions.
The article also states that, "Links between gum disease and other more serious illnesses continue to emerge...There have even been suggestions of a relationship between gum disease and heart disease risk."
As many as 40% of adults worldwide have periodontal disease.
If you’d like to read the Food Navigator article go to: Obesity linked to bad bones, study
If you'd like to read the BBC News article cited above go to: Obesity 'raises gum disease risk'
This recipe for a richly flavorful and hearty entrée came to us from the husband & wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of their friend Gene Robertson of Nice, California. Gene’s simple recipe adds richness to the entrée without obscuring the inherent flavor enjoyed by lovers of pork loin. A roast from the oven and a hearty burgundy always make for a cozy dinner on a cool evening.
Ingredients
• 4 to 4 ½ Pound pork loin
• ½ Cup Stella Cadente Meyer Lemon Oil
• ½ Cup Madeira wine
• 1 Tablespoon sea salt
• 1 Teaspoon fresh ground black pepper
Preparation
1. Pour Meyer lemon olive oil, Madeira, sea salt, and black pepper into a one-gallon zip lock bag. Zip the bag closed and mix ingredients completely.
2. Stuff pork loin into baggie and reseal. Rotate bag until meat is covered, marinate in refrigerator for at least four hours and not more than twelve hours. Turn the bag over a couple of times in the refrigerator.
3. Remove pork loin from bag and reserve marinate, place pork loin on spit rod and cook on a rotisserie, basting with reserve marinate every 15 minutes, for 70 to 90 minutes or until a meat thermometer reads 155 degrees F. This pork loin can also be baked in a 350 degree F. oven, be sure to baste every 15 minutes and cook fat side up. Remove from heat and let rest for 15 minutes before carving. Baked apples make a great side dish.
To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon Oil
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
School Children (photo courtesy of Library of Congress, circa 1899?)
Two-thirds of U.S. states have either poor nutrition policies for food from junk-food and soda sales out of vending machines, school stores, and other venues outside of school meals, or no policy at all. The Center for Science in the Public Interest (CSPI) made that assertion in its School Foods Report Card 2007.
CSPI found that only 11 states have comprehensive food and beverage standards that apply to the whole campus, the whole school day, for all grade levels. The importance of healthy school food policies was made clear in the CSPI report,
Over the last 20 years, obesity rates have tripled in children and adolescents, and only 2 percent of children eat a healthy diet, according to key nutrition recommendations by the U.S. Department of Agriculture. Despite that, about a third of elementary schools, 71 percent of middle schools, and 89 percent of high schools sell items such as sugary drinks, snack cakes, candy, and chips out of vending machines, school stores, or a la carte lines in the cafeteria, according to the Centers for Disease Control and Prevention.
To read the report from CSPI cited above go to: Two-thirds of States Get Poor Grades on School Food Report Card
To view the CSPI’s recent findings on school food policies go to: School Foods Report Card 2007
To view info from the Centers for Disease Control and Prevention cited above go to:2006 School Health Policies and Programs Study
To view previous posts on the topic go to:
1. Schools Adding Nutritious Options
2. Junk Foods a Health Risk for Kids
3. Getting Their Hands Dirty at School
Red Chilies (photo by Clara Natoli, courtesy of morguefile.com)
Poinsettias may be the current ornamental plant of choice for holiday gift giving, but the old tradition in the American Southwest of giving colorful chili plants is making a comeback. And it's not just red and green chilies for the Christmas season. That’s according to an article from the Associated Press posted on Yahoo!
AP reports, “Paul Bosland, professor of horticulture and director of the Chile Pepper Institute at New Mexico State University in Las Cruces, breeds ornamental chilies with holiday-specific colors, including peppers that turn from orange to black for Halloween, yellow to orange for Thanksgiving and red to white for Valentine's Day.”
On the health front, chili peppers have a mistaken reputation for contributing to stomach ulcers. Not only do they not cause ulcers, they can help prevent them by killing bacteria you may have ingested.
If you’d like to read the AP article cited above go to: Ornamental Chili Spices Up the Holidays
To learn more about the work of Professor Bosland go to: The Chile Pepper Institute
Manhattan at Sunset (photo by Kevin Connors, courtesy of morguefile.com)
The traditional sidecar is a classic cocktail dating from the early 20th Century. The simple recipe calls for Cognac, Cointreau and fresh lemon juice and has never lost its appeal. It is believed to have originated in Paris. Our friend, author and master of mixology Gary Regan, has provided us with an elegant re-imagining of the classic; the Tuscan Sidecar.
Gary tells us it was “created by Jon Connors, the head bartender at Country restaurant in New York. Instead of using Cointreau, an orange-flavored liqueur, Jon calls for Faretti Biscotti Famosi, a new liqueur from Italy that does a great job of capturing the flavors of biscotti and offers nutty notes with hints of fennel, caramel, lemon zest and oranges.” We think it's a terrifc recipe for a cocktail before a sumptuous dinner.
Ingredients for 1 Drink
• 2 Dashes orange bitters
• 1 Orange slice
• 2 Ounces V.S. Cognac
• 1 Ounce Faretti Biscotti Famosi liqueur
• 1 Ounce fresh lemon juice
• -- Sugar, to rim glass
• -- Orange twist, for garnish
Preparation
1. Put the orange bitters and the orange slice into an empty mixing glass and grind them with a wooden muddler until all the juices have been extracted from the orange.
2. Add ice and the remaining ingredients, shake for approximately 15 seconds, and strain into a chilled, sugar-rimmed cocktail glass and 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
  
Gifts of Smoked Sockeye Salmon, Maine Wild Blueberry Treats, & Triple Chocolate Cheesecake
Though Americans have reduced their spending on gifts overall, sales of food gifts grew to nearly $16 billion from 2004 to 2006, a 50% increase, according to an Associated Press report published on Boston.com. The figures come from the market research firm Packaged Facts. Approximately one out of three shoppers purchases food gifts during the winter holidays.
The Associated Press report says,
Researchers and shoppers say food has the same one-size-fits-all appeal as gift cards, but with the added allure of giving friends and family something they wouldn't normally buy for themselves.
While shopping for family in other parts of the country, people may not know what clothes or electronics to get, but food "is a universal gift," said Kenneth J. Sousa, who teaches e-marketing at Bryant University in Rhode Island.
  
Gifts of Gourmet BBQ Sauces & Rubs, Artisanal Oil & Vinegars, & Crafted Cheese
Successful companies offer uncommon products for which people are willing to pay both a premium price and the cost of shipping, said Domenick Celentano, who teaches entrepreneurial studies at Fairleigh Dickinson University in New Jersey.
Basic foods are seldom shipped, but people are willing to pay both a premium price and the cost of shipping to send a Triple Chocolate Cheesecake or Alaskan Smoked Sockeye Salmon.
If you’d like to read the AP report on Boston.com cited above go to: Shoppers' appetite for food gifts grows
To peruse some of the gourmet food gifts available from AmericanFeast.com go to: Great Food Gifts!
Terra Cafe (photo by Kris Qua, courtesy of Rensselaer Polytechnic Institute)
Written by the Polytechnic Institute/Office of Media Relations
The popularity and taste for a new and original fare choice has made its way onto the campus of Rensselaer Polytechnic Institute in Troy, New York. In an effort to please the palates of socially conscious students, faculty, staff, and members of the surrounding community, the Terra Cafe is dishing up a weekly selection of local and organic meals, desserts, and beverages every Wednesday afternoon in the Russell Sage Dining Hall.
The brainchild of Ella Braco, a native of Binghamton, N.Y., the student-run cafe had a test run last spring in Mother’s Wine Emporium in the Rensselaer Union with support from EcoLogic, one of the Rensselaer Union environmental clubs. Braco and several students worked with Jackie Baldwin, culinary director with Sodexho Campus Services, to develop a menu for the cafe.
“I have always been interested in the fresh taste of locally grown and organic foods, and I wanted other students and members of the campus community to have a similar experience,” says Braco.
Braco is a junior majoring in Design, Innovation, and Society, a program that prepares students to design new products, services, and media while considering the social needs and environmental concerns of the 21st century. Following the success of the initial launch, she used the idea as part of a class project to develop a business plan in the Product, Design, and Innovation course.
“Since I was really little, I always wanted to open a cafe,” says Braco. “The idea of establishing a cafe on campus seemed like a good opportunity to bring students, faculty, and staff together in a more social setting outside of the classroom.”
Ella Braco
There’s a lot of planning involved. Prior to this year’s debut in the Russell Sage Dining Hall, Braco and the Terra Cafe Club members developed a business plan, and discussed aspects related to the business structure, branding, marketing, and education, among others. The 15 members meet on a weekly basis and also staff the cafe on Wednesdays. In addition, Braco and Baldwin meet every Thursday to discuss the previous day’s activities and meal planning and preparation for the following week.
“People are becoming more health-conscious consumers who favor foods without synthetic herbicides, pesticides, or hormones,” says Baldwin. “I shop locally and I have been doing so for years. Local farms need community support to stay in business, and this effort also helps to eliminate the use of fossil fuels which over time have an impact on the environment.”
According to the Organic Trade Association, the allure and taste for organic products is on the rise with food sales totaling $10.4 billion. Over the last few years, the industry has seen a 17 to 20 percent growth.
“There are challenges that we encounter in this process. We can’t consistently offer the same meal, as supply does not equal demand,” says Baldwin. “We have to use the combination of local and organic foods based on the growing seasons and the selection of meats, produce, fruits, and vegetables that are available.”
Baldwin recalled the first day that the cafe opened and all meal products had to come from within 100 miles of the Capital Region. She needed oil to prepare part of the meal, and since oil is a product that does not come from the area, she used heavy cream from Meadowbrook Dairy Farm, churned it into butter, and then clarified it – a process that simply melts butter so the water evaporates from it and the milk solids separate from the fat.
The cafe is modeled after Cafe Ozone, a similar student-run eatery at Union College. A far cry from the usual grab-and-go lunch, the Terra Cafe offers a weekly menu that features a meat option, vegetarian option, dessert, and beverage--all at a cost of $5. One week’s menu featured included whole wheat penne with organic meatballs or roasted vegetables, Prinzo’s garlic bread, mixed greens with organic dressing, a mango raspberry cobbler, and a choice of Fair trade organic coffee or Divinitea Pomegranate ice tea.
The Terra Cafe captures the essence of a family-style atmosphere with diners sitting together at various tables covered with burgundy clothes and floral centerpieces. So far, more than 60 members of the campus community have eaten at the cafe on a regular basis. The cafe also features live entertainment that is organized by Alessandro Gerbini, a native of Delmar who is majoring in science and technology studies, and an education table staffed by organizations involved in local and organic foods business.
“In this process, I am learning to become a leader and trust that others share my vision,” says Braco. “I think that the students involved are having a lot of fun because we are able to take ownership of the cafe. We know that this is a work in progress that we will pass onto the next generation of students.”
Future plans may include expanding the cafe’s days of operation. For now, heading into the fall season, the shift will focus on more organic foods that may come from local farmers or items shipped from other producers with special meals that feature squash, apples, and pears.
Reprinted with the kind permission of Inside Rensselaer©
To learn more about the menu & dining in Rensselaer on local & organic food go to: Terra Cafe
If you’d like to view a previous post on the topic go to: Sustainable Campuses
 
Delving into a freshly baked cake when it’s warm and moist from the oven makes for a lovely break anytime, and we especially enjoy it on a wintry afternoon. Our friend Pastor Chuck has given us a recipe for that indulgence that offers all the healthful benefits of the apples he grows in his organic orchard in Maine. The ingredients in Pastor Chuck’s Organic Apple Butter couldn't be more wholesome; organic apples, organic apple cider and organic spices. We found the cake went really well with our favorite coffee.
Ingredients
• 1 Cup Pastor Chuck’s Organic Apple Butter
• 1/2 Cup Shortening
• 4 Eggs
• 1 Cup Sugar
• 2 1/2 Cups All Purpose Flour
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 Cup Lowfat Buttermilk
Preparation
1. Cream the shortening. Add sugar gradually and continue to cream until fluffy. Add well-beaten eggs and mix thoroughly.
2. Sift flour, measure, and sift again with soda, spices and salt. Add dry ingredients alternately with buttermilk. Add Pastor Chuck’s Organic Apple Butter and blend well into mixture.
3. Pour into a greased loaf pan 5 x 9 x 4 inches. Bake 50 minutes at 350 degrees.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase New Orleans' most renowned Coffee & Chickory go to: Cafe du Monde Coffee & Chicory
To purchase some of Hawaii's 100% Pure Kona Coffee go to: 100% Pure Hawaiian Kona Coffee
Bourbon on the Rocks (© Photographer: Ben Heys | Agency: Dreamstime.com)
If you’d like to better understand the special appeal of America’s great native whiskey, Eric Asimov of the New York Times has written a wonderful article on the trend among distillers to produce high-end and superpremium bourbons.
According to Mr. Asimov:
If you love whiskey but haven’t thought of bourbon as being in the same league as a good Scotch, Irish and even, these days, rye, you owe it to yourself to give it another try. A well-made, well-aged bourbon offers a gorgeous spectrum of flavors, beginning with a distinctive sweetness that can, depending on the distiller’s aim, turn spicy and peppery with clear fruitiness, or mellow into a creamy caramel toffee with highlights of citrus.
Most bourbons come from Kentucky, but bourbon can be made anywhere in the United States as long as it is blended from grains that are at least 51% percent corn and stored in charred new oak containers. When aged in the oak containers for at least two years it qualifies as straight bourbon whiskey. Filter it through charcoal and it becomes Tennessee whiskey.
Mr. Asimov had a panel of tasters evaluate 25 bourbons. They found them to be of excellent qualitiy. Their first selection was No. 1 bourbon, Pappy Van Winkle’s Family Reserve 20-Year-Old. It seems aging can be particualry helpful when it comes to making a fine bourbon.
If you’d like to read the informative New York Times article cited above go to: Bourbon’s Shot at the Big Time
A Snoozing Pig (photo by Sanjay Pindiyath, courtesy of morguefile.com)
There’s some good news for those of us who do not want food from cloned animals ending up on our dining room tables. Smithfield Foods says it will not produce pork from cloned animals because the technology is “relatively new”.
The Center for Food Safety, a non-profit public interest organization, has stated, “Given the lack of data regarding human health impacts, CFS believes the FDA was premature in pronouncing food from cloned animals to be safe to eat.”
Dean Foods, Stonyfield Farms, Organic Valley, Ben & Jerry's and Straus Family Creamery have previously said they will not to accept milk from cloned cows. Consumer surveys have indicated that the overwhelming majority of Americans want food from cloned animals labeled as such.
To read an article from Food Navigator on the topic go to: Smithfield rejects cloned pork
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