Nature Walk (photo by Gracey, courtesy of morguefile.com)
“That great big sucking sound you hear is the sound of partially hydrogenated oil leaving the American food supply,” so begins a statement from Michael F. Jacobson, Executive Director of the Center for Science in the Public Interest.
The statement refers to the signing of legislation making California the first state in the nation to require its restaurant foods to be free of artificial trans fat. Those fats are widely seen as culprits in America’s obesity epidemic and the country's high rate of deadly heart disease. One million Americans die of heart disease every year.
According to CSPI, “New York City, Boston, Baltimore, Philadelphia, and other local governments have passed trans fat bans in the past two years.”
The statement from Mr. Jacobson makes it clear that much more needs to be done:
Though the U.S. Food and Drug Administration has proven to be impervious to embarrassment, perhaps California’s move today will at long last shame the agency into getting rid of artificial trans fat nationwide. It has the authority to do, but has been stalling on taking action on a regulatory petition we filed with the agency four years ago.
Maybe it’s time to do your body a favor and begin eating less unhealthy fats, while getting more physically active. You’ll get healthier, feel better, look better, and set a great example for the people you love. Remember, if you need to get more physically active you don’t have to rush out and sign up for punishing workouts at a fitness club. A nice walk in the woods under the shade of the trees will do you a world of good.
If you’d like to read the full statement from CSPI Executive Director Michael F. Jacobson go to: California Terminates Artificial Trans Fat!
Gin (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
The Tom Collins is a classic summer cocktail, “Ideal for hot weather” and “a pretty good, refreshing quaff” in the words of our friend and spirits expert Gary Regan. The drink has quite a lineage, dating back to the middle part of the 19th century.
Gary says the name of the classic punch drink was derived from John Collins, “the headwaiter at Limmer's, a tavern in London.” The name morphed into Tom Collins when a similar drink employed the use of Old Tom, a sweetened gin. Author David Wondrich, found reference to it in a magazine from 1904, where it said the “world-renowned beverage…was compounded of gin, soda water, ice, lemon and sugar."
Gary’s an avid reader of Wondrich, which is how he learned that other gin punches of the 19th century often contained maraschino liqueur. So informed, our intrepid mixologist couldn’t resist trying his hand at a modern re-imagining of the venerable classic. We think Gary’s come up with a wonderfully flavored punch, though we humbly suggest he consider a name that rolls more easily off the tongue, rather than, "A Sparkling Gin Refresher Named for No One & Prepared Somewhat in the Style of the 19th Century," especially after sipping a couple of thm. Still, “a rose by any other name would smell as sweet." So as Gary says, “Try this version of the Tom Collins if you will. Oh, how it will make you smile . . .”
Ingredients for 1 Drink
• 1 1/2 Ounces gin
• 1/2 Ounce maraschino liqueur
• 1/2 Ounce simple syrup
• 1/2 Ounce fresh lemon juice
• 1 Dash orange bitters
• Club soda
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients save the club soda and garnish. Shake for approximately 15 seconds and strain into an ice-filled collins glass.
2. Add the club soda, stir briefly, add the garnish and serve.
If you’d like to purchase the book on spirits & cocktails that Gary Regan 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
Prince Charles (© Leksele | Dreamstime.com)
"At a time when food sovereignty is becoming an increasing issue with high fuel prices, there cannot be a better time to encourage people to grow their own food where possible." That’s the advice of Great Britain’s Prince of Wales and we couldn’t agree more.
An article published in the Telegraph says the Prince was giving a nod to “the famous Dig for Victory campaign of the Second World War.” In the U.S. the wildly successful campaign to get Americans to grow their own produce during World War II was known as “Victory Gardens.” At the height of the two wartime campaigns, people in Great Britain and the U.S. grew 40% of the produce they consumed.
The Telegraph quotes the Prince as saying, "It doesn't need an acre of garden, a window box is a very good start."
If you’d like to read the Telegraph article cited above go to: Prince Charles implores the nation to Dig for Victory
Our friend Eve Sibley has asked that you "Please consider signing and passing on the petition below urging our next leadership to reestablish the Victory Garden model in the United States. We have done it before, we can do it again."
Bring Back the Victory Gardens Petition
If you'd like to start a garden in your community or your backyard here's some info that should help:
American Community Gardening Association
Funding & Other Support for Community Gardens
Cooking from the Heart of the Garden
Slow Food Nation, the largest celebration of American food in history, will take place in San Francisco over Labor Day weekend (August 29 to September 1, 2008). An unprecedented event, Slow Food Nation will bring together tens of thousands to experience an extraordinary range of activities highlighting the connection between plate and planet. The majority of Slow Food Nation’s events will be free and open to the public with certain events ticketed.
At the peak of harvest season, and on the eve of a Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists. Participants will savor food from across the U.S. at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the City; learn from visionary speakers; and engage in political discourse to shape a more sustainable food system. Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.
“Slow Food Nation will catalyze a huge shift in how Americans perceive and prioritize food. Through the four-day event, we hope to build momentum and demand for an American food system that is safer, healthier and more socially just,” said Anya Fernald, Executive Director of Slow Food Nation.
“Our founder Alice Waters has set the stage for a delicious revolution through decades of leadership and advocacy and our parent organization, Slow Food U.S.A., has built a wide membership base across America. By creating a framework for a deeper environmental and community-based connection to our food and farmers, Slow Food Nation will help participants learn how everyday choices affect our well-being, our culture and the health of the planet.”
In collaboration with Victory Gardens 2008+, Slow Food Nation will herald the era of self-sufficiency through the creation of an ornamental edible garden in the heart of San Francisco’s Civic Center. Planted on the same site as 60 years ago during World War II, the Slow Food Nation Victory Garden demonstrates the potential of a truly local agriculture practice and brings together and promotes Bay Area urban gardening organizations, while producing high quality food for those in need. The Slow Food Nation Victory Garden will be introduced to the public on Saturday, July 12 in a ceremony with Mayor Gavin Newsom and Slow Food Nation Founder Alice Waters.
If you’d like to purchase tickets and get further info on events and scheduling go to: Slow Food Nation ‘08
U.S. Government Poster from World War II (courtesy of Library of Congress)
Are Victory Gardens an idea whose time has come back? Could a quick history lesson lead to a better future?
During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The US government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.
The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."
Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Today’s obesity epidemic must have been unimaginable to those gardeners.
Today there are many gardens that are very much like the Victory Gardens of old. In backyards across America folks are growing their own produce, spices and herbs. They harvest fruits and vegetables that have been raised without pesticides and enjoy them when they are at the peak of their freshness and nutritional value. Adding home-grown fare to the fresh produce from a local farm stand or a farmers market gives gardeners the best of both worlds.
If you’d like to try your hand at growing some food of your own but don’t have your own backyard, you can join a community garden. In 2004, the American Community Gardening Association (ACGA) estimated that there were already 18,000 community gardens across the USA and Canada. Urban community gardens can be found from South Central Los Angeles to the Bronx in New York City. If there’s no community garden near your home, think about organizing your neighbors to get one started.
Funded by federal grants, GreenThumb has been a program of the NYC Parks Department since 1995. The nonprofit organization has over 600 member gardens serving 20,000 city residents. New York University released a study of the effect of community gardens on nearby property values. The study of 636 community gardens in NYC showed a positive effect on sales prices of residential properties within a 1,000-foot radius of a community garden when compared to properties outside the 1,000-foot ring, but still in the same neighborhood. The effect was significant and increasing over time. The tax benefit to the city over a 20-year period was estimated at $647 million dollars or $1 million per garden. Who knows how much might be saved on medical costs by the healthier diet the gardens make possible.
Not all benefits are measured in dollars. Here’s what Karen Washington from the Garden of Hope in the Bronx had to say about her experience:
To grow your own food gives you a sort of power and it gives people dignity. You know exactly what you’re eating because you grew it. It’s good, it’s nourishing and you did this for yourself, your family and your community.
Victory Gardens could bring down the cost of food for American families and make organic poroduce more widely available. We could reduce America’s reliance on oil simply by keeping vegetable gardens and cutting down on the amount of food that has to be transported by truck. Victory Gardens would reduce the need for petroleum-based fertilizers on giant corporate farms. If you’re unhappy about where all the money Americans spend on oil and gasoline is going, then spread the word: Bring Back the Victory Gardens!
Our friend Eve Sibley has asked that you "Please consider signing and passing on the petition below urging our next leadership to reestablish the Victory Garden model in the United States. We have done it before, we can do it again."
Bring Back the Victory Gardens Petition
If you'd like to start a garden in your community or your backyard here's some info that should help:
American Community Gardening Association
Funding & Other Support for Community Gardens
Cooking from the Heart of the Garden
"When you reach a point where you've got the big salary and the big office, but there's something missing in your heart, then it's time to take a risk." Those are the words of successful food entrepreneur, Donna Lynes-Miller of Atlanta, provider of some of America’s finest food gifts.
In 1999, Donna took the big, brave step of leaving her position as a senior vice president with AFC Enterprises, then the parent company of Popeyes Chicken & Biscuits and Church's Chicken, to launch GourmetStation, which delivers international, multicourse meals to customers nationwide.
Donna created the idea as one of about half a dozen AFC executives given the opportunity to work on developing creative food-service projects," she said. "After I created the project, the company decided not to fund it. They were getting ready to do an IPO [initial public offering], and offering fancy gourmet food through the mail wasn't part of their core business."
Donna decided that it was a business she could run, bought the rights and left AFC on good terms. She had the desire, but at 50, she didn't make the jump without careful thought. Having worked in the food industry since the 1970s, she knew food and had other valuable skills that would help her launch her business. She took a year to develop a web site, menus and packaging. She tested products with three separate focus groups before launching GourmetStation in 2000.
"I was targeting people like my husband and myself, who were too busy to cook but wanted a fine dining experience in the home," she said. "I believed and continue to believe that there are others out there like me, who want good food without having to think about it or work too hard at it."
She has shipped Tuscan, French, Cajun and fusion four-course meals to all 50 states and Puerto Rico. Her menus have become a popular, food gift item between families separated by distance.
"I get a kick out of families connecting with food -- that's a real rewarding part of what I do," she said.
Donna’s fancy food gifts have received accolades from numerous media, including CNN, ABC’s “Good Morning America”, USA Today, the Atlanta Journal-Constitution, Southern Living Magazine, the Baltimore Sun and many, many more.
We think what Atlanta's Best 2006 & 2007 had to say about GourmetStation sums things up smartly, “Acute attention to detail, the ability to adapt to the requests of clientele and comprehensive, professional services are among the most prevalent topics to be considered when giving gifts. GourmetStation meets these criteria & surpasses them.”
If you’d like to give someone special an exquisite dining experience from GourmetStation go to: Food Gift
To see which of GourmetStation’s food gifts have proved most popular go to: Most Popular Dinner Gifts Delivered
(images courtesy of the Solar Living Institute)
Looking for some eco-friendly family fun? Then get yourselves to California's Mendocino County for the weekend of August 16th and 17th and visit SolFest 2008, the world’s premier two-day celebration of renewable energy and sustainable living. Since SolFest was created by the Solar Living Institute in 1996, over 100,000 people have learned how to change the world while having fun.
SolFest is a family affair with more programs and workshops for children added each year. The Family Stage features music, clowns, puppets and ‘edu-tainment’ for all ages. Musical acts New Monsoon, Maria Muldaur, Blane Lyon, Albino and more will be taking the stage this year.
The nearby Central Oasis features a fun zone where kids can cool off in the bubbling stream while learning about solar energy and the characteristics of life-giving water. The "flow-form," designed by Rudolph Steiner soothes the children's spirits while activating their imaginations. And the Solar Living Institute is also home to the world’s only solar-powered carousel featuring indigenous Mendocino County critters, and the kids love to take a spin on the ‘solar skunk!’
Saving the world can be hungry work, so be sure to enjoy the offerings of the many organic food vendors. Naturally, organic and sustainable beer is also on tap for those hot summer days, and the finest fair trade coffee will keep you going through the nighttime Moondance. SolFest now also features a wine tasting area where over a dozen local and organic wineries offer the fruits of their vines.
In an effort to make SolFest as waste-free as possible, food vendors are required to provide reusable or compostable utensils. If you can eat it, or eat from it, it goes into compost bins. Hard-working interns and volunteers turn it all into compost for next year’s garden! You are also encouraged to bring your own utensils and mugs for use throughout the event, and don’t forget a water bottle so you can fill up for free all weekend long!
 For more details click on: SolFest 2008
To see a previous post on the work of the Solar Living Institute go to: Inspiring Sustainable Living
Fresh Peaches (photo by Dawn M. Turner, courtesy of morguefile.com)
Growers of Colorado’s celebrated peaches have indicated that this year’s crop will arrive about 10 days behind schedule, but will definitely be worth the wait.
An article in the Rocky Mountain News offers the following from Harold Larsen, fruit program leader of Colorado State University's Western Colorado Research Center, “This should be one of the banner years for fruit production in western Colorado. We should have better size, better quality, better appearance than we've had in a long time."
According to the article, the reasons for the bumper crop include, “Ample snowfall over the winter and a long, cool spring in the Western Slope created ideal conditions for stone fruits like peaches, cherries and apricots to slowly develop on the trees and benefit from maximum sunshine.”
If you’d like to read the Rocky Mountain News article cited above go to: Colorado fruit growers expect a banner year
(Image courtesy of California Avocado Commission)
Grlling season is at its height and our friends at the California Avocado Commission have sent us a recipe for a grilled appetizer that’s simple, stylish and a flavorful delight for you and your guests. Here’s what they had to say about their recipe:
An elegant appetizer or first course that's ready in minutes. Kids or guests can help with the preparation and assembly. You can serve this recipe many ways. Serve two rolls per person as suggested for a large appetizer or first course, or serve just one roll per person for a small appetizer. Or place on serving on top of a bed of baby lettuce or greens topped with your favorite vinaigrette and serve as a warm entrée salad.
Avocados aren’t just delicious, they offer terrific health benefits as well.
Ingredients
• 2 Tablespoon fresh lemon juice
• 1 Ripe Fresh California Avocado, halved, pitted, peeled & sliced into 2 strips per serving
• 12 Thin slices of prosciutto
• 12 Small fresh basil leaves
• 12 (25-30 size) Medium shrimp, peeled, deveined and cut in half lengthwise
• 1 Tablespoon extra virgin olive oil
Instructions
1. Dip each avocado slice in lemon juice; set aside.
2. To prepare, lay a piece of prosciutto flat on cutting board. Top with 1 basil leaf, 1 slice of avocado and 2 shrimp halves. Roll until compact and brush with olive oil. Repeat for each roll.
3. Grill over coals covered with grey ash. Cook each side for 3 minutes.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright Courtesy of California Avocado Commission
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
John & Janine Putnam, the Artisans of Thistle Hill Farm
Thistle Hill Farm has been a certified organic farm for over 15 years. It was one of the first organic dairy farms to supply the Organic Cow of Vermont. The farm in Pomfret, Vermont started out as a part time endeavor of the family of John & Janine Putnam with 26 Hereford beef cows and vegetables. As the farm began to improve, the interest and complexity of dairy moved the Putnams to pursue dairy alone. Although more profitable, dairy alone was not enough to sustain the family and farm in the hills of Vermont.
In 1999, the Putnams went to Switzerland, where, following the advice and descriptions of Steven Jenkins in "Cheese Primer" (Workman Publishing, 1996), they visited almost every major cheesemaking region in the Swiss, French and Italian Alps. They’re quest was to find a cheese they loved that was produced in conditions matching as closely as possible the climate of Pomfret, Vermont.
The journey led the Putnam family of 6 to Beaufort France, which had everything they needed, including a coin operated laundromat and a cheese they knew they’d like to get to know better. After exhausting the local bar's supply of 5 franc coins on the washing machines and the Beaufort cheesemakers' English, the Putnams headed out of the valley knowing they would be back.
The next year, after searching for a copper cheese vat in the Swiss, French and Italian Alps with the help of friends made on their previous trip, they headed for Beaufort. Although they met many helpful people, their French and German was only as good as their counterparts' English. They were told, however, of a Frenchman who would tell them all they needed to know. He lived hours away in the mountains above Moutiers.
They found him on a Sunday afternoon at his house. Like a true farmer, having done little more than milk his cows, make some cheese, do his chores, clean the kitchen after his family had gone off for the afternoon, and then perhaps get an hour for himself before evening chores and milking, he seemed a bit less than overjoyed to see 2 lost souls on his doorstep at a time when a brisk nap seemed like a good idea. He let John & Janine struggle in French for a while before asking them in for coffee in perfect English.
He makes Beaufort "alpage" in the summer from the milk of 100 Tarine cows twice a day, everyday, all summer. He is famous for his cheese, and for falling asleep at dinner. He said "to make Beaufort is too meticulous for you". That was the hook. He found the Putnams an apprentice who has become a good friend, and both have helped the family ever since. He now thinks that "maybe our job is OK". Thistle Hill Tarentaise is the happy result. We think you’ll find that the Putnam family has been sufficiently meticulous!
How meticulous? Tarentaise is among the most superb cheese creations anywhere in the world, garnering prestigious First Place awards from the American Cheese Society in both 2004 and 2006!
If you'd like to purchase a 1/2 wheel or full wheel of the Putnam's Tarentaise go to: Organic Tarentaise Raw Milk Cheese
Basket of Heirloom Tomatoes at Love Apple Farm, Ben Lomond, California (photo by Tana Butler, courtesy of morguefile.com)
One of the founding principles of American Feast was our company’s call for a healthier and more sustainable food system. In the short time since we launched our business there’s been a relentless repetition of food safety problems that have only deepened our commitment to be advocates for a more sustainable system.
It seems the most recent scare associating tomatoes with more than 1,000 cases of salmonella, with government officials unable to track the contaminated food to its source, has many Americans agreeing with us that major changes in food policy are in order.
According to a poll jointly conducted by the Associated Press and Ipsos, nearly half of Americans are concerned they may get sick from eating contaminated food and are avoiding items they normally would buy. People have good reason to be avoiding food whose safety they don’t trust, but that should not be the long term solution to a deeply systemic problem.
Even though the poll found that three in four Americans remain confident about the overall safety of foods, the Associated Press reports, “The poll found that 80% of Americans said they would support new federal standards for fresh produce. Meat and poultry have long been subject to enforceable federal safeguards, but fruits and vegetables are not, although produce increasingly is being implicated in outbreaks.”
We can all play a part in creating a healthier and more sustainable food system by demanding that our food be raised organically, by the standards already practiced on family scale farms across the country. Our bodies, our planet, and our children will be the beneficiaries.
If you’d like to read the AP article posted by Yahoo! & cited above go to: Food safety worries change buying habits
Free Roaming Sheep (photo by Bianca Meyer, courtesy of morguefile.com)
We just cane across an article in Plenty expressing a belief we’ve held for some time: the “highest quality, healthiest meat” is “sustainably and humanely produced.” We couldn’t agree more that, “Neither standard is remotely approached in conventional animal factory farms, also known as concentrated feeding operations (CAFOs).”
Summer grilling only gets better when sustainable meat is on the menu, and as the Plenty article points out:
Most conventional U.S. beef cattle are given antibiotics, which contribute to drug-resistant bacteria in people, and growth hormones, which are being studied for possible links to cancer. The air and water pollution caused by CAFO manure lagoons is unhealthy for humans and aquatic creatures alike.
The article includes some terrific clarification of terms and certifications to help American consumers who want to purchase sustainable meat for their families.
If you’d like to read the article in Plenty cited above go to: Summer Grilling: Go for sustainable meat
Here's where you can order some prime cuts to make your next grilled meal really special:
American Natural Lamb Loin Chops
Butterflied Boneless Leg of American Natural Lamb
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
Grocery Market (photo by Ronnie Bergeron, courtesy of morguefile.com)
By large margins, consumers responding to a new survey by Deloitte want their foods to clearly display key information, including country of origin, so they can make more informed buying decisions. More than two out of five consumers feel they currently don't have enough information about the food they eat in general.
Consumers are very aware, the study shows, that this request for further transparency may cost them more at the register, with 73% indicating they would still want country of origin labeling even if it caused the prices of foods to increase slightly.
Overall, consumers' top three concerns about the food they eat were found to be:
1. Healthiness of ingredients (61%)
2. Possible use of chemical ingredients that are detrimental to my health (49%)
3. Safety of the ingredients (49%)
"Today, consumers have more access to food information than ever before," observed Pat Conroy, Deloitte LLP's vice chairman and US Consumer Products group leader. "Still, it's clear that what they are getting is not enough. Consumers are spending more time checking labels and are often overwhelmed by a flood of contradictory nutrition 'facts.' They seek clear, straightforward information they can understand so they can make more
informed choices and better protect themselves and their families."
Responding to a key issue now being debated, nearly eight of 10 Americans surveyed (79%) believe that meat from cloned animals should be labeled as such in food stores. And, half of consumers surveyed (50%) say meat from cloned animals should not be sold in the United States.
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
“The Sustainable Kitchen” is one of the recipe books we highly recommend. It’s the work of Stu Stein and Mary Hinds, the executive chefs and founders of Peerless in Ashland, Oregon, a restaurant known for exceptional Pacific Northwest Cuisine and a Wine Spectator Award winning wine list. Their book focuses on using local ingredients, offering a chef's insights into how and why to combine several together for optimum flavor. The sumptuous recipes are offered as a basis for inspiration, not as absolutes, to allow readers to substitute their local ingredients and add a dash of spontaneity.
The book offers a tremendous selection of recipes of all types and of varying degrees of complexity. Pacific Halibut a la Nage is particularly easy prepare and full of flavors to delight the taste buds.
Here’s what the authors had to say about their recipe:
A chef’s trick that you can easily accomplish at home is a traditional French technique for poaching fish in the oven and using the liquid as the sauce – a la nage. Ina skillet, we place a piece of halibut, or any fish, on top of a layer of vegetables, add a flavorful liquid and cover with parchment paper. The whole dish is contained in a single pan, th method of cooking is quick and flavorful, and as a bonus there is no added fat.
The chefs suggest you pair this dish with a fine Pinot Gris from Southern Oregon or the Willamette Valley.
Ingredients for 4 Servings
• 1 Carrot, cut into matchsticks
• 1 Parsnip, cut into matchsticks
• 1 Turnip, cut into matchsticks
• 1 Stalk celery, cut into matchsticks
• 1 Leek, cut into matchsticks
• 1 Medium onion, thinly sliced
• ½ Pound fingerling potatoes, red potatoes or yellow creamer potatoes, thinly sliced
• 4 5-Ounce Pacific halibut filets
• Kosher salt & white pepper, to taste
• 1½ Cups fruity white wine such as Pinot Gris
• Juice of 1 lemon
• 2 Cups fish stock, chicken broth or water
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon fresh chives, chopped
Preparation
1. Preheat oven to 425 degrees F.
2. In a skillet large enough to hold all of the fish, spread the carrots, parsnips, turnips, celery, leek, onion and potatoes in a thin layer on the bottom. Season the fish with salt and pepper. Place the halibut on top of the vegetables, making sure the halibut fillets do not touch each other.
3. In a small bowl, combine the wine, lemon juice and stock and pour the liquid over the fish. Make sure the liquid reaches halfway up the sides of the fish. Cover the pan with a piece of parchment paper. Place the skillet over high heat until the liquid begins to simmer. Transfer the skillet to the oven and cook until the fish is cooked to the desired doneness. Fillets that are 1½ to 2 inches thick take approximately 8 to 10 minutes to reach medium – just slightly opaque in the center, but still moist. Keep warm.
4. Discard the parchment. Carefully remove the halibut from the skillet. Place the vegetables on a serving plate and place the halibut on top of the vegetables.
5. Bring the cooking liquid to a boil on high heat and cook until the liquid thickens and just coats the back of a spoon. Add the chopped parsley and chives. Adjust seasoning and pour liquid over the fish.
If you’d like to purchase a copy of Stu Stein and Mary Hinds excellent book go to: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans
Red Wine Pour (photo by Abdalla Gamal, courtesy of morguefile.com)
Wealthy wine buyers from China have sent prices for some of the world’s most sought after wines soaring in recent years. As they’ve grown richer, Chinese shoppers have developed more worldly tastes, including a taste for the finest of Champagnes from France.
BBC News has reported that China will not be just a significant importer of wine for much longer, “…in terms of number of vineyards, it is already the world's fourth-largest player.”
The BBC article also says, “China is set to become the world's largest producer of bulk wine in 50 years time as well as a major force in fine wine, experts are forecasting.”
If you’d like to read the BBC News article cited above go to: Vintage future seen for Chinese wine
In the final hours of the legislative session, the New York State Senate and the Assembly passed a bill making land trusts eligible for annual funding. The American Farmland Trust worked with a broad coalition of allies including Assemblyman Magee, Senator Young, Governor Paterson’s office, farm groups and land trusts to advance this legislation that makes New York land trusts eligible for annual funding of up to $50,000 per organization for farmland protection projects. This increased capacity for local farmland protection efforts will help projects funded by the state’s Farmland Protection Program to be completed more quickly
$106,000 Goes to Promote Farmers’ Markets
Commissioner Patrick Hooker recently announced 30 grants awarded to farmers’ markets across New York state to assist in promotion and marketing. The grants will help community markets develop advertising and marketing tools, an essential part of raising public awareness about local food and farmland. There are currently more than 400 community farmers’ markets in New York State.
To read more about outcomes of key state farmland protection & learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
To visit the NYS Department of Agriculture and Markets to see a list of the grant awards or to find a market in your area go to: NYS Department of Agriculture & Markets News
Picnic Table at the Beach (photo by Wally Irwin, courtesy of morguefile.com)
As the song goes, “Summertime and the living is easy.” Or at least it should be. Even if every day can’t be free of toil and stress, you owe it to yourself to make some time for a refreshing picnic.
There’s just something about having a meal outdoors, taking in lovely scenery and breathing fresh air while dining. The food can be made in advance of arriving at your picnic spot, so once you unpack it on to the table the work is pretty much over. Bring some specialty food items that are ready to serve. Gourmet tapenades, crafted cheeses, artisanal chocolate, and a savory smoked pheasant can all make your picnic a special meal.
For some recipe ideas you should take a look at an article from the New York Times suggesting over 100 quick recipes for your next picnic.
If you’d like to read the New York Times article cited above go to: 101 20-Minute Dishes for Inspired Picnics
If you’d like to order some really special treats for you next picnic click on any of the following:
Applewood Smoked Pheasant
Gourmet Tapenades
Crafted Cheeses
Artisanal Chocolate
(Image courtesy of Catch a Piece of Maine)
Catch a Piece of Maine) was created with the help of family, friends and the community of lobstermen as a response to the financial realities facing lobstermen and a way of introducing folks across America to Maine’s lobstering traditions, trade and the sea.
By selling direct, Catch a Piece of Maine has toppled the barriers between lobsterman and consumer, allowing those who love to eat the freshest and most delicious lobster a chance to get to know the dedicated lobsterman who harvested their dinner. Bringing the consumer closer to the dock lets the lobsterman earn a premium and preserve the traditional working waterfront.
Lobstermen are all stewards of the sea; always making sure today’s catch is available for tomorrow’s lobsterman. The industry exemplifies hard work, tradition, heritage, and sustainability. They pride themselves on their eco-friendly manner of harvesting, producing little to no by-catch and enforcing strict laws to allow the release of all lobsters too small and too large.
Lobstering is hard work and capital intensive, requiring boats that cost as much as a house, on top of equipment, traps and fuel. In the past several years the price of bait and fuel has tripled, while the working waterfront has been slowly disappearing.
According to the Island Institute 2007 Access Report, of the 5,300 miles of the Maine coast, only 20 miles remain as working waterfront. For the next generation of Maine lobstermen it is both an honor and obligation to preserve and share this heritage. They love the ocean and the way of life it offers. They can’t imagine working anywhere else and want to share their passion with Catch a Piece of Maine partners, while offering fresh caught lobsters that they can ship to themselves, customers and family.
The lobstermen say there's nothing like waking up before dawn and watching the sun rise as the first trap is hauled over the rail. Maine lobstermen share a camaraderie and mutual respect for the sea with their friends and family, many of whom have lobstered their entire lives. It's in their blood and nothing else matches the challenge, thrill, and passion they feel when they’re out on the water.
Show your support for Maine’s working waterfront and the values associated with it. Each month allows customers to purchase a Catch a Piece of Maine directly from the boat of the lobsterman of the month. Treat yourself or those you care about the most to a delicious and exciting feast.
To show your support for Maine’s lobstermen by enjoying a sumptuous lobster feast go to: Lobster Share
On the heels of the 54th NASFT Summer Fancy Food Show in New York, Stella Cadente Olive Oil Company's 2008 Basil Olive Oil was awarded the 2008 sofi™ Gold for Outstanding Oil.
The awards were presented by noted chef and cookbook author Jacques Pépin during a ceremony at the Jacob K. Javits Convention Center in New York City. The sofi™ awards recognize excellence in specialty foods and beverages in 32 categories, and are considered a coveted industry honor. Over 2,000 entrants were narrowed down to 150 Silver Finalists earlier in the spring, and from these finalists, the Gold Award winners were chosen.
Over the years Stella Cadente’s artisanal Northern California olive oils have continuously won accolades for their distinctive flavors and their superb quality. The flavored crush oils are produced by milling the flavoring ingredient with the olives at pressing; a process that results in a notable balance between the flavors of the fresh basil and the flavor of the newly harvested olives. The product family includes the traditional Tuscan-style L’Autunno Blend Extra Virgin Olive Oil, three citrus crush oils (Meyer Lemon, Blood Orange and Persian Lime), the Basil, and their newest release, Rosemary.
Recipients of numerous top awards and honors for their artisanal olive oils over the last six years, the folks at Stella Cadente say their story is about farmers, since the work of their hands brings the goodness of the land to the tables of American families. Stella Cadente uses only olives grown and processed in Northern California, supporting the tradition of the family farms that feed us all. The oils are produced the old-fashioned way; farmed locally and sustainably, hand-picked and crushed the same day. They are featured at restaurants and retailers throughout California and across the United States, and on the American Feast web site.
To purchase some of Stella Cadente's premier olive oils click on any of the following:
Basil Olive Oil
Rosemary Olive Oil
L'Autunno Blend Extra Virgin Olive Oil
Blood Orange Olive Oil
Meyer Lemon Olive Oil
Persian Lime Olive Oil
To listen to a podcast interview with the people behind Stella Cadente's success go to: Speaking with Stella Cadente's Founders
Lamb Chops (photo by Rick Tango)
We were thinking about what we might grill this coming weekend when this recipe arrived from our friends Wendy Chan & Grace Niwa of New Asian Cuisine. They’ve always got interesting news for us in their online newsletter, but this recipe from Chef Hari Nayak caught our eye for its enticing blend of Asian flavors and straightforward preparation.
Hari Nayak is an internationally renowned chef & food writer with several successful ventures as a restaurateur, author, and consultant. He has pioneered the next generation of Indian Cooking with his latest cookbook, “Modern Indian Cooking,” a book distinctly features his signature style of cooking. Hari believes in creating classic Indian dishes by using simplistic techniques along with a delicious juxtaposition of global flavors.
Ingredients for 6 Servings
• 1Tablespoon black peppercorns
• 1 Teaspoon cloves
• 7 Cardamom pods
• 1 Tablespoon ground coriander
• 1 Teaspoon ground cumin
• ½ Teaspoon ground cinnamon
• ¼ Teaspoon ground nutmeg
• 1 Cup sour cream
• 1 Tablespoon ginger, minced
• 1 Tablespoon garlic, minced
• Salt to taste
• ¼ Cup finely chopped fresh mint
• 2 Tablespoons lime juice
• 2 Tablespoons vegetable oil
• 2 Pounds lamb chops with bone trimmed of visible fat
• 2 Sprigs of mint
• Lime wedges for garnish
Preparation
1. In a spice grinder, grind together the peppercorns, cloves and cardamom. In a small nonstick skillet over medium heat, roast the ground spices, coriander, cumin, cinnamon and nutmeg constantly stirring the pan, over medium heat until the spices are a fragrant, about 2 minutes.
2. In a large bowl, mix together the roasted spices, sour cream, ginger, garlic, salt, mint, lime juice and oil. Add the lamb chops to the mixture and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 to 6 hours.
3. Remove the lamb chops from the marinade. Preheat the grill or a broiler 10 minutes to 375º F. Grill the lamb chops, turning over once for about 3 to 5 minutes on each side and set aside.
4. Serve hot garnished with mint and lime.
To order American Natural Lamb Chops raised on the lush pastures of the nation’s heartland go to: Lamb Loin Chops
If you’d like to subscribe to the New Asian Cuisine eNewsletter go to: The NAC Newsletter
(Photo Courtesy The Courier-Gazette/www.MaineCoastNOW.com)
What do you get when you mix 9 tents, the world’s largest lobster cooker, a sea goddess, a big parade, top notch entertainment, an international crate race, fine art, talented crafts people and vendors, U.S. Navy ship tours, all you can eat pancakes, free shuttle service, U.S. Coast Guard Station tours, professional and amateur cooking contests, marine heritage, road races, kids events, over 25,000 pounds of lobster, plus over 1,000 volunteers and a group of dedicated directors?
The Maine Lobster Festival!
For real small town fun with big time entertainment and events, The Maine Lobster Festival in Harbor Park Rockland has it all! This year's Festival will open on Wednesday, July 30th when King Neptune and His Court, along with the 2007 Sea Goddess Megan Ranquist, arrive from the Briny Deep to raise the flag. It will run through Sunday, August 3rd with a Wreath Ceremony commemorating fishermen lost at sea. After the Ceremony, King Neptune & His Court return to the Deep until next year.
The focus of the festival is, of course, fresh hot Maine lobster! Enjoy your lobster dinner under the Maine Eating Tent. |
