Napa Valley Winery (© Don Mace | Dreamstime.com)
The fine wines of California are a delight for wine lovers and an important part of the state’s economy. It’s been a tough economic year, so this year’s disappointing growing season has caused understandable concern about the size and quality of this month's harvest.
Just a few weeks ago we reported that the growing season first suffered from frosts, then hot weather followed by a lack of rain. “Growers and vintners estimate this year's crop in the state could be 20% smaller than in 2007,” according to an article in the Los Angeles Times. The disappointing growing season “comes as demand for domestic wine is growing by 3% to 5% a year and the market for $12-to-$20 wines is increasing by 18%.”
“So far, it looks like the crop will be smaller than usual but the fruit that is coming in is good,” according to an article from the Associated Press, published by Google. Karen Ross, president of the California Association of Winegrape Growers is quoted by AP, "People are very happy to date with the quality and flavor development."
Don’t expect any diminishment of the taste of California’s fine wines. The AP article refers to Paul Dolan of the Mendocino Wine Company, who expects wineries to rise above this year's tough conditions. “Winemakers by nature are really very optimistic people and they're very creative," he said, "so there always is a way."
If you’d like to read the Associated Press article cited above go to: Harvest caps challenging year for Calif. vintners
If you’d like to read the L.A. Times article cited above go to: California winemakers brace for smaller supply of grapes
 
Fair Trade Certified Chocolate Bars & Fair Trade Chocolate Sauces
The trend to market products as “green” has become so pervasive that consumers are growing skeptical about the legitimacy of some claims of eco-friendliness. An article in Brandweek says, “So marketers looking for the next socially responsible effort are flocking to the Fair Trade Certified category, whose products are getting more shelf space nationwide.”
Greener Living Guide.com neatly defines the category, “Fair trade includes sustainable, environmentally sound agricultural practices, just like green living, and focuses specifically on fair labor practices and fair prices for farmer's crops across national borders.”
According to the Brandweek article, “Fair Trade is lacking significant participation from big brand food marketers.” But, it’s still a growing trend, “So far this year, 284 Fair Trade Certified products—typically coffee, tea, herbs, cocoa and chocolate, fruit, sugar, rice, spices and even cut flowers—were launched in the U.S. compared with 130 last year and 17 in 2003, according Mintel, Chicago.”
If you’d like to read the Brandweek article cited above go to: Marketers Eye Fair Trade Certified As the New 'Green'
If you'd like to order some Fair Trade chocolate bars and chocolate sauces click on any of the following:
Robin's Fair Trade™ Variety Pack
Organic Chocolate from Ghana's Cacao
Organic Chocolate from the Ivory Coast's Cacao
Pontabla Apartments, New Orleans (photo by Mike Rash, courtesy of morguefile.com)
You might say that New Orleans’ food, music and culture is a gumbo made from “Dis Dat or D'Udda,” which happens to be the name of an album by a Big Easy native son, Dr. John. Creole cooking developed over centuries from many influences and it continues to evolve as succeeding generations make their contributions.
The city’s food scene boasts “a diverse group that now includes a Caribbean tapas bar, a Jewish deli…and a fine-cheese purveyor,” according an excellent Newsweek article by author Julia Reed. The Jewish deli is Stein’s, whose motto is "Looking for a po' boy, go somewhere else."
It seems the pride and spirit of New Orleans’ food community remains as strong as ever, despite the terrible toll taken on the city by Hurricane Kartrina in 2005. What explains all the culinary vitality? The arrival of some newcomers has helped, but there have been some gutsy efforts made by locals to overcome the city’s great tragedy. The Newsweek article provides a good example in John Besh, who opened Restaurant August about a month after the storm, “serving dinner only, which left his days free to feed an enormous oilfield cleanup crew, a contract he'd secured in order to keep his business afloat—days before the storm, he'd closed on the building that housed his restaurant.”
The article says Mr. Besh clocked 20-hour days to keep his business alive. His efforts paid off. Ms. Reed writes, “The first spring after the storm, Besh won the James Beard award for best chef in the Southeast.”
If you’d like to read the Newsweek article cited above go to: Viva the New Big Easy
Home Cooking (photo by Adam Singer, courtesy of morguefile.com)
Soaring fuel prices have hit the budgets of many American families, but there may be a silver lining. Calls for clean and renewable energy, e.g. wind and solar power, are being heard even from billionaire oilman, T. Boone Pickens. Movement away from fossil fuels and toward clean energy will mean a healthier environment for generations to come.
With high fuel prices dampening the spending power of American households, many people are economizing by preparing more meals at home. An article from CNN.com says, “About 45 percent of Americans are eating out less this year to save money, a nearly 12 percent increase from 2007, according to BIGResearch, a Worthington, Ohio-based firm that does consumer research.”
Home cooking offers a wonderfully healthy alternative to what author Michael Pollan calls the “edible food-like substances” served at fast food restaurants. There’s also evidence that families who cook and eat together suffer less from obesity and enjoy better health.
If you’d like to read the CNN.com article cited above go to: Chilly economy fires up home cooking, experts say
(Image courtesy of California Avocado Commission)
The days of summer may be dwindling, but they are not over yet. So we thought we’d publish this gem of a dessert from our friends at the California Avocado Commission. It's ’s just perfect for dining outdoors. As our friends tell us, it’s “quick and easy.” It’s also one of the healthiest dessert recipes we’ve ever come across, combining avocado with strawberries yogurt. Since avocados, strawberries and yogurt aren’t just delicious, but offer terrific health benefits as well, this recipe delivers dessert without guilt. Enjoy!
Ingredients for 4 Servings
• 2 Fresh California Avocados, seeded, peeled and cubed
• 6 Large fresh or thawed frozen strawberries
• ½ Cup strawberry flavoured yogurt
• 1 Tablespoon orange juice concentrate
• 1 Teaspoon brown sugar
• Shredded coconut, optional
Preparation
1. Place strawberries in a bowl; lightly mash with fork.
2. Add avocado cubes and gently mix together.
3. Spoon strawberry/avocado mixture into four long-stemmed wine glasses.
4. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
5. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Beautiful Bouchaine Vineyards in Napa Valley (photo by Dona Kopol-Bonick)
Bouchaine Vineyards inhabits the oldest continually operated winery in the Carneros wine region of California's Napa Valley. The planting of vines on the site by pioneer Boon Fly dates back to the mid-1800s.
Today, the family-owned winery is dedicated to the pursuit of delicious Pinot Noir and Chardonnay; the varietals best suited to the climate and soils of the estate’s lovely 100-acre vineyard. Besides being a venerable producer of some of America's finest estate wines, Bouchaine Vineyards is one of the country's most devoted adherents to principals of sustainable agriculture.
In a 6-part podcast interview, American Feast's Doug Ferber has a talk with Bouchaine's Lee Hodo to learn more about what sets Bouchaine apart.
That's Lee with the trusty red pickup.
To listen to Part 1 click on: A Talk With Bouchaine's Lee Hodo (Part 1)
To listen to Part 2 click on: A Talk With Bouchaine's Lee Hodo (Part 2)
To listen to Part 3 click on: A Talk With Bouchaine's Lee Hodo (Part 3)
To listen to Part 4 click on: A Talk With Bouchaine's Lee Hodo (Part 4)
To listen to Part 5 click on: A Talk With Bouchaine's Lee Hodo (Part 5)
To listen to Part 6 click on: A Talk With Bouchaine's Lee Hodo (Part 6)
Seasoned Salmon (photo by Daniel T. Yara, courtesy of morguefile.com)
Many people know that eating healthy foods and exercising can protect them against heart disease and cancer, but an article in Psych Central says, “Emerging research suggests a balanced diet and regular exercise can also protect the brain and ward off mental disorders.”
The article reports on the work of Fernando Gómez-Pinilla, a UCLA professor of neurosurgery and physiological science who has spent years studying the effects of food, exercise and sleep on the brain. During his research he “analyzed more than 160 studies about food’s affect on the brain.”
The article quotes Professor Gómez-Pinilla:
Diet, exercise and sleep have the potential to alter our brain health and mental function. This raises the exciting possibility that changes in diet are a viable strategy for enhancing cognitive abilities, protecting the brain from damage and counteracting the effects of aging.
The key to protecting the brain with food seems to be getting plenty of Omega-3 fatty acids, which are abundant in salmon and walnuts. Doing so can improve “learning and memory” and help “fight against such mental disorders as depression and mood disorders, schizophrenia, and dementia.”
The results of Professor Gómez-Pinilla analysis appear in the journal Nature Reviews Neuroscience.
If you’d like to read the Psych Central article cited above go to: Healthy Food Can Improve Mental Health
To read the results of Professor Gómez-Pinilla analysis published in Nature Reviews Neuroscience go to: Brain Foods: The Effects of Nutrients on Brain Function
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
Founder Marina Marchese and the rest of the folks at Red Bee are passionate about the culinary delights of honey. Their philosophy is that every bottle of their artisanal honey is a gourmet food and can be tasted and evaluated similar to wine, each one having a unique flavor profile determined by the kind of flowers visited by the bees.
The essence of a honey is dictated by the terroir, the unique combination of geographic location, climate, soil and temperature that gives each honey its complex composition and individual personality. As in winemaking, terroir dramatically affects the flavor profiles of the honeys produced.
Red Bee is a boutique honeybee farm located in the historical Bradley Tool section of Weston, Connecticut. The company’s charming red cottages were once the home of New York City ballerina Gelsey Kirkland, who partnered Mikhail Baryshnikov. There they are inspired to create the purest artisanal honeys and sustainable products. Using old world techniques, products are handmade in small batches using only plant-based ingredients to insure the finest quality. They never use pesticides, alcohol, paraffin waxes, petroleum or preservatives.
Red Bee’s organic gardens produce culinary and medicinal herbs, vegetables and flowers for cutting. They make their organic, free range chicken eggs available locally. Red Bee Honeybee products have been found at the New Canaan Farmers Market each summer for the last 6 years.
Marina Marchese is a second generation Italian sharing her love of crafting artisanal products. After graduating from the School of Visual Arts, Marina traveled to Europe and Asia as an illustrator and product designer. Her unique sense of style and love of color was defined in designs that have graced the cover of WWD and greeting cards sold worldwide by UNICEF including children's products, books and magazines. Her own Red Bee® cards were recognized by The National Honey Board after appearing in Victoria Magazine and the cover of American Bee Journal.
Today, Marina’s love of honeybees and painting has led her to the ancient technique of painting with beeswax, a technique known as encaustic painting made popular by the ancient Etruscans. Her unique and lovely artwork will be on display at the Bartlett Arboretum & Gardens in Stamford, Connecticut through October 26th of 2008. Call Bartlett Arboretum at 203-322-6971 for directions and viewing hours.
Marina studied Honey Judging at the University of Georgia's Beekeeping Institute, is Charles Mraz Apitherapy Certified and serves on the Board of the Back Yard Beekeepers. Marina has just completed her first book about Red Bee ® to be released in 2008.
If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Chunk Honey
Clover & Creamed Honey Gift Box
Comb Honey
Creamed Honey
Spring Clover Liquid Honey
Wildflower & Comb Honey Gift Box
Wildflower Liquid Honey
Wine Grapes (photo by missyredboots, courtesy of morguefile.com)
Do you want to know your wine collection contains vintages that are exclusive rather than available to the masses? There’s a new winery in New York City ready to offer you such an opportunity, but of course, it will come with a price.
The New York Post reports that City Winery, a facility in the heart of New York’s trendy SoHo neighborhood, starts with the delivery of 10 tons of wine grapes from California wine country. The new winery “has lined up grapes from some of the country's most prestigious vineyards.”
And the price you ask? According to the article in the Post, "For around $7,000 and up, depending on the price of grapes and membership level chosen, 200 New Yorkers will have the opportunity to create a personal barrel of wine, equal to 250 bottles, under the direction of French-born winemaker David Lecomte."
If you’d like to read the New York Post article cited above go to: To Wine Own Self Be True
Cucumber Vine (photo by Gracey Stinson, courtesy of morguefile.com)
Coming up with delicious foods to serve vegetarian guests has gotten pretty simple these days, but if you remain challenged on that score check out the Ambrosias, Tapenades & Pickled Vegetables section of AmericanFeast.com for some very versatile alternatives. If you’re ready to cook for your vegetarian friends and family members visit the Vegetarian section of this blog and scroll down for lots of great recipes, including Apple & Zucchini Salad, Couscous-Stuffed Artichokes and Southwestern Bean & Vegetable Stew.
What cocktails would make excellent choices for the vegetarians you love? For that advice we turned to our friend, spirits expert and author Gary Regan. It happened that our favorite mixologist had already turned his talents to the challenge. Gary’s come up with a couple of cocktail recipes that employ the unique qualities of flavored organic vodkas.
Tomato-flavored Crop Vodka lit up Gary’s taste buds when it evoked memories of farm-fresh cherry tomatoes, “The ones from the farm stand that had been picked just a couple of hours before you popped them into your mouth.” He liked Square One cucumber vodka because “the fresh cucumber flavor is light and fragrant.”
Gary battle-tested his new concoctions and got rave reviews from Dylan, a vegetarian and the 23-year-old son of an old friend. Unsurprisingly, the sampling of both of the creations on the same evening led young Dylan to turn in early, but we’ll bet he dozed with a smile that night.
Cucumber Martini
Ingredients for 1 Drink
• 1 1/2 Ounces Square One cucumber vodka or 2 ounces Crop cucumber vodka
• 3/4 Ounce Noilly Prat dry vermouth
• 2 Drops (no more) balsamic vinegar
• Freshly ground black pepper
Preparation
1. Fill a mixing glass two-thirds full of ice and add vodka, vermouth and vinegar.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and sprinkle a little black pepper on top of the drink.
Red Snapper
Ingredients for 1 Drink
• 2 Ounces Crop tomato vodka
• 2 Ounces tomato juice
• 1 Pinch salt
• 1 Pinch black pepper
• 1 Dash Worcestershire sauce
• 1 Teaspoon fresh lemon juice
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients but the garnish.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the twist.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
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
Preschooler with Clay (photo by Anita Patterson Peppers, courtesy of morguefile.com)
America’s moms and dads know how tough it can be to deal with kids who are finicky eaters. Parents who could use a little help along those lines should have a look at a New York Times article on mistakes parents make when trying to get fussy children to eat healthy foods.
The Times piece by Tara Parker Pope discusses six tactics that are commonly used by concerned parents but are best avoided. Sending children out of the kitchen was listed as one of those mistakes. Protective parents are rightfully worried about having kids around “hot stoves, boiling water and sharp knives ,“ but studies have shown that kids are more likely to eat healthy foods after they’ve participated in their preparation.
Illustrating the point is a quote from Isobel Contento, professor of nutrition education at Columbia University’s Teachers College and the co-author of a study on the effects of cooking on children’s eating habits kids. She observed, “Kids don’t usually like radishes, but we found that if kids cut up radishes and put them in the salad, they love the radishes.”
If you’d like to read the New York Times article cited above go to: 6 Food Mistakes Parents Make
 
Produce for Kids® (PFK) and PBS KIDS® are partnering for a second year to raise awareness among kids, parents and teachers of the role fresh fruits and vegetables play in a healthy diet.
As part of PBS KIDS’ long term commitment to children’s health, the partnership highlights the multi-faceted “Eat Smart for a Great Start” campaign, which focuses on school-based programs and features a nationwide classroom contest; resources and tools for parents and educators; fun games and activities for kids; and a variety of regional events, celebrity appearances and in-school promotions.
From September 4 through October 31, participating retailers and produce companies will make a monetary donation for every fresh produce item purchased during the campaign. Donated funds will support PBS’ efforts to provide educational content, resources and outreach materials to families and educators that promote healthy behaviors among kids. Participating local PBS member stations will also raise awareness of the importance of eating fruits and vegetables through community events, character visits and other activities with Giant Food Stores, King Soopers, Meijer, Price Chopper and Publix Super Markets.
Highlighting the need for a concerted educational campaign that promotes healthy eating, a Produce for Kids national study released in May of 2008 revealed that only 18% of America’s children are eating the recommended three or more daily servings of fresh fruits and vegetables, and 43% of kids have one or less daily serving of fresh produce.
“Our fall campaign will make healthy eating a central topic of discussion and learning in classrooms and communities nationwide,” said John Shuman, president of Produce for Kids. “Together, PFK, PBS KIDS and our sponsors are delivering engaging, interactive ways for kids to learn healthy eating habits that last a lifetime.”
“Encouraging families to eat right and be active is not just a one-time message and PBS KIDS is committed to helping families explore what it means to lead healthy lifestyles,” said Loren Mayor, VP Corporate Partnerships, PBS.
In The Classroom & Online
At the heart of the campaign is a contest for teachers that will seek to identify and reward original, innovative and creative classroom projects that encourage kids to eat more fresh fruits and vegetables. The Produce for Kids “Play with Your Produce Healthy Challenge” contest will be accessible through PBS Teachers (pbsteachers.org) and three grand prize winners will receive:
• A class and project profile on the Produce for Kids Web site that showcases the winners’ successes and offers ideas on how other classrooms can replicate this model;
• A mini-grant of $500 for school-based nutrition and health promotion programs – for example, the provision of fruit and vegetable snacks, salad bars for cafeterias, school garden supplies or nutrition education curricula and materials; and
• A PFK classroom party tool-kit featuring party ideas, recipes, taste testings, favors and gift certificates that can be used to purchase fresh produce and other nutritious food.
Every classroom entry will be rewarded with coupons and discounts for fresh produce, lesson plans featuring fun ways to engage children as they learn about the benefits of eating fresh fruits and vegetables.
Kids can also extend the fun online at home with health-themed games on pbskids.org/produce. On the site, families can explore games that tie into grocery store visits such as Arthur’s Supermarket Challenge; play along with Cookie Monster and Grover as they help children learn what it means to “eat colors;” assist Curious George as he juggles his favorite fruits; choose recipes from Maya and Miguel and much more.
For Parents
On PBS Parents (pbsparents.org), caregivers can access resources and activities via the “Eating for Health – and for Fun!” page that supports PBS KIDS mission to encourage healthy living among families. New “Supermarket Explorer” activities are available this year to entertain kids while they are at the grocery store with their parents to build a positive relationship with healthy foods as well as develop early learning skills such as reading and math.
PBS Parents includes resources for caregivers looking for ideas on how to encourage kids, even the pickiest ones, to eat a healthy diet and develop healthy habits from the start. There are also fun activities and healthy kid-friendly recipes.
About Produce for Kids
Produce for Kids® promotes healthy lifestyles for children by educating kids and parents about the benefits of eating fresh fruits and vegetables while also supporting worthy children’s causes. Since its creation in 2002 by Shuman Produce Inc., Produce for Kids has raised more than $1.2 million for local Children’s Miracle Network hospitals. Produce for Kids also partners with PBS KIDS® to educate parents on healthy eating and raise funds for PBS.
For additional information on Produce for Kids, visit www.produceforkids.org.
About PBS KIDS
In response to the increased number of children facing risks from childhood obesity, PBS KIDS kicked off a children’s health initiative to strengthen existing health-related resources and build a cohesive framework for public media to encourage kids and families to make healthier lifestyle choices. The initiative kicked off with the convening of PBS KIDS’ Public Media Council on Children’s Health in early 2008 and was followed by a virtual summer road trip to health utilizing character role models, resources and content for families and educators. Building long term partnerships with organizations that share a similar mission, such as Produce for Kids, is one of the many examples of PBS KIDS’ community-based activities to encourage healthy lifestyles.
For additional information on PBS KIDS go to: www.pbskids.org
Roasted Veggies (photo by Scott Liddell, courtesy of morguefile.com)
In a previous post, we gave you a link to a shopper’s guide from Oceans Alive which helps you choose fish with the lowest amount of pollutants.
Now the Environmental Working Group has come out with a similar guide for produce buyers. This list will guide you to the fruits and vegetables that contain the lowest levels of pesticides and which ones you should buy organic.
Link to full guide here. (You must provide your email address for full guide.)
Link to pocket version of the guide here.
If you make a donation, you can even receive the guide in refrigerator magnet form!
Cranberry isn't just for Thanksgiving anymore. Allison Goldberg met her husband in Chicago. They decided to move back east to make delicious products from cranberries. Hear how they make versatile glazes and jellies that can be eaten with cheese, on meats, or a number of ways that she will describe to you in this podcast. Our favorite was the Cranberry Pepper Jelly.
Click to play podcast here.
French Winery in Aquitaine (© Photowitch | Dreamstime.com)
It was just last week ago that the Los Angeles Times reported that Pinot Noir, Chardonnay and Cabernet Sauvignon grapes were in short supply in California due to poor weather conditions. California winemakers “…believe that the state's wine grape crop could be 15% smaller than last year.”
This week the paper reports that French winemakers may be facing a grape shortage of their own. Wine production in France is expected to fall by about 5%. Only some of France’s wine region’s will face the anticipated shortage, according to the L.A. Times:
Vineyards in Bordeaux, Provence and other southern regions were particularly affected after buds that had developed early thanks to mild winter temperatures froze at the outset of spring. Bourgogne, Alsace, Champagne and other northern areas were spared since vines mature later there because of a colder climate.
Poor weather has played a role in the shortage of wine grapes in France, but the L.A. Times article explains that the shortage is also partly due to the fact that, “…some growers uprooted vines to combat overproduction.”
If you’d like to read the Los Angeles Times article cited above go to: French harvest of wine grapes expected to fall
Cajun Crawfish (photo by Robin May, courtesy of Festivals Acadiens et Creoles)
Laissez Le Bon Temps Roulet! (Let the Good Times Roll!)
Festivals Acadiens et Creoles started in 1972, as an effort to keep Cajun culture alive. Since then it has grown into a 3-day event that attracts people of many different nationalities from all over the world. Whether you're among the young or the young at heart, you can bet that Festivals Acadiens et Creoles has something that will tickle your fancy. From Friday, October 10th to Sunday the 12th you can join the folks in Lafayette, Lousiana for good music, good food, and good times!
C'est bon (That's good) is the best way to describe authentic Cajun and Creole cooking, and nowhere in the world is the variety greater than at the Bayou Food Festival in Lafayette. Try fried soft-shell crab, seafood and artichoke lasagna, barbecue boudin, crawfish fettucini, corn and crab bisque, meat pies, catfish courtbouillion, wild game jambalaya, bread pudding and pralines. You can find all this and more as the area's best restaurants and caterers turn out to showcase their finest specialties.
Festival de Musique Acadienne will showcase the best of Cajun and Zydeco music beneath the spreading oaks of Girard Park. Festival de Musique Acadienne, celebrating 32 years of entertainment, originated as the Tribute to Cajun Music Festival, an event that was designed to attract and educate the younger generation to the traditional values of the Cajun culture. Festival de Musique Acadienne now attracts Louisiana's best Cajun and Zydeco bands and draws thousands of people from across the country and around the world.
Louisiana Folk Roots presents Cajun and Creole Music Jam Sessions during Festival Acadiens et Creoles. Jam sessions will take place throughout Saturday and Sunday in Girard Park. Anyone can bring an instrument and join in or just hang around and enjoy the great music of others.
The Louisiana Folk Roots Workshop Stage will immerse you in these different aspects of culture that are unique to Louisiana. Whether it's the music, the dancing, the language and oral traditions, the natural history of beautiful Louisiana, or all these things, Louisiana Folk Roots is your connection at Festivals Acadiens et Creoles to explore these traditions.
The Louisiana Craft Fair will present traditional and fine artists and craftspeople from across Louisiana. The Louisiana Crafts Guild, a non-profit statewide organization created for the professional craftsperson, hosts the Louisiana Craft Fair. Craftspeople will be on hand selling their wares at dozens of crafts booths. Some of the crafts available include wood furniture, jewelry, Houma Indian crafts, gourds, pottery, kaleidoscopes, stained glass, soaps, musical instruments, photography, pen and ink drawings and silk.
Festivals Acadiens et Creoles 2008 invites all the little folks to La Place des Petits! Enjoy French games, crafts, and music focusing on the rich traditional culture of Acadiana. Be sure to check out the tent behind the Folk Roots Workshop near the playground at Girard Park both Saturday and Sunday for tons of fun and a great way for les petits to learn about the heritage of francophone Louisiana.
To get more info on the attractions go to: Festivals Acadiens et Creoles
Organic Produce (photo by Dmitri Jeltovski, courtesy of morguefile.com)
The grocery budgets of American families have been under a lot of pressure with rising fuel and food costs, but that doesn’t mean that folks can’t make healthy food choices. Cooking at home rather than eating out can save you plenty and let you eat well.
An article published in Medical News Today has some useful tips for eating healthy on a tight budget from Holly Scherer, R.D. University of Michigan Health System dietitian. The article qotes Scherer as saying:
Hard economic times don't mean that you have to eat less well…By planning ahead, shopping the sales and trying out those generic or store brands you really can save a significant amount of money while also providing healthy, well-balanced food for your family.
Scherer says that fresh produce doesn’t have to be expensive if you buy items in season, purchase a bag instead of a single piece, and turn to frozen and canned fruits and vegetables when your favorites are out of season. The article contains a lot more good advice, including how to get the protein and grains you need within a budget.
If you’d like to read the Medical News Today article cited above go to: Cheap Eats: How To Find Healthy Food During Tough Economic Times
Free-Range & Healthy Cow (photo by Michael Connors, courtesy of morguefile.com)
Surveys have shown that most Americans do not want food made from cloned animals and food companies have taken notice. An article in the Wall Street Journal reports that 20 companies, including Smithfield Foods, Ben & Jerry’s and “Kraft, the U.S.'s largest food company by revenue,” have pledged that they will not use cloned livestock.
The companies were responding to a survey by the Center for Food Safety, a nonprofit consumer group opposed to animal cloning. CFS surveyed the industry after the U.S. Food and Drug Administration ruled that products from cloned cattle, swine, goats and their offspring "are as safe to eat as the food we eat every day."
The Wall Street Journal says, “…products from the offspring of cloned animals are trickling into the food supply. Currently, the best way for consumers to avoid such foods is to eat organic food.”
If you’d like to read the Wall Street Journal article (WSJ subscription required) cited above go to: Food Companies Pledge Not to Use Clones
To learn more about the work of CFS & how you might help go to: The Center for Food Safety
If you'd like to purchase the finest organic Red Angus steaks we've been able to find go to:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
HealthDay has reported that a study published online in the Journal of Biological Chemistry has found that “Eating plenty of antioxidant-rich food such as blueberries, artichokes and pecans may help protect against macular degeneration, the leading cause of age-related blindness in the United States and other developed countries.”
The article quotes researcher Dr. Paul Bernstein, of the University of Utah's Moran Eye Center as saying the study, “suggests the possibility of interventions which could prove to be powerful ways to prevent or delay age-related macular degeneration."
As “blueberries, artichokes and pecans” happen to be delicious foods grown in abundance on American farms, this is the kind of health advice we love to hear!
If you’d like to read the HealthDay article cited above go to: Antioxidant-Rich Diet May Protect Against Eye Disease
San Francisco Streetcar (photo by Kevin Connors, courtesy of morguefile.com)
Gourmet Retailer is calling it “a Woodstock for foodies” as 50,000 people gathered in San Francisco over the Labor Day weekend for the Slow Food Nation event held “to celebrate food and protect the future of sustainability in the U.S. and abroad. “ The four-day event was the work of Slow Food USA.
The article in Gourmet Retailer reports:
Highlights of the festival included a speaker series featuring Slow Food luminaries like the movement's founder, Carlo Petrini; Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food; Sierra Club executive director Carl Pope; author Wendell Berry; and Slow Food Nation founder, chef and slow food activist Alice Waters.
The article explains that the “modern slow food movement was born in Italy...In 1986, Italian journalist and philanthropist Carlo Petrini began to speak out against the industrialization of food.” He believes fast food has been “wiping out authentic culinary traditions, and the richness and enjoyment of access to a diverse and unprocessed diet. Petrini's Slow Food Movement is grounded in the belief that food should be good, clean and fair.”
If you’d like to read the Gourmet Retailer article cited above go to: Slow Food USA Kicks Off First Major Event
If you'd like to purchase landmark books on slow food by Carlo Petrini & Michael Pollan go to:
"Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair" by Carlo Petrini
"In Defense of Food: An Eater's Manifesto" by Michael Pollan
"Omnivore's Dilemma: A Natural History of Four Meals" by Michael Pollan
Napa Vinyard at Sunrise (© Can Balcioglu | Dreamstime.com)
Pinot Noir, Chardonnay and Cabernet Sauvignon grapes are in short supply in California due to poor weather conditions.
The growing season first suffered from frosts, then hot weather followed by a lack of rain. “Growers and vintners estimate this year's crop in the state could be 20% smaller than in 2007,” according to an article in the Los Angeles Times. The disappointing growing season “comes as demand for domestic wine is growing by 3% to 5% a year and the market for $12-to-$20 wines is increasing by 18%.”
On the bright side, the L.A. Times article says the weak U.S. dollar is helping the industry by bolstering exports and making it harder for foreign winemakers to sell their wine profitably in the United States. Wine constitutes a $19 billion industry for California.
If you’d like to read the L.A. Times article cited above go to: California winemakers brace for smaller supply of grapes
  
Champagne Vinegar, Jalapeno Lime Oil & Ginger Rice Vinegar (Images courtesy of O Olive Oil Company)
Artisanal & Sustainable!
If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won 10 awards from the National Association for the Specialty Food Trade, including Best Product and Best Design. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
O Olive Oil has been producing original California oil using hand-picked California Mission olives since 1995. Bringing home an idea that Greg and his wife, Marta Salas-Porras Hinson, came across in Italy, they use an old stone mill to crush the olives with some of California’s most distinctive produce between two-ton granite wheels. The company's highly praised and innovative product line includes some of the world's best hand-crafted artisanal vinegars. Marta gets credit for the design of the company's handsome and award-winning packages: slender, glass bottles with a vibrant label.
Prestigious publications such as Bon Appetit Magazine, Cook’s Illustrated Magazine, and the Chicago Tribune have raved about the company’s gourmet products. Oprah Magazine had the following praise for the company, “The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they are a delicious gift for friends who like cooking or eating.”
If you’d like to purchase some of the specialty oils & vinegars crafted by the artisans at O Olive click on any of the following:
Jalapeno Lime Olive Oil
O Ruby Grapefruit Olive Oil
Cabernet Vinegar
O Cassis Vinegar
Champagne Vinegar
Ginger Rice Vinegar
O Porto Vinegar
Sherry Vinegar
The Winter Collection Gift Box
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