Veggies (photo by Michelle Kwajafa, courtesy of morguefile.com)
Sharply rising food prices have been stretching family budgets for more than a year, but at least the rate at which they've been increasing is expected to slow a bit.
The Chicago Tribune has reported that falling prices for corn, wheat and soybeans, as well as the fuel needed to get food to market, have already occurred. Still, it takes time, perhaps six months, before consumers see price differences at their local stores.
Though sticker shock at the high cost of food staples should lessen in the coming year, the Tribune notes that “…long-term trends that have been pushing food prices higher—growing global demand and an increasing flow of grains to fuel production —may hibernate a bit as the world's economy slows. But don't expect them to go away.”
If you’d like to read the Chicago Tribune article cited above go to: Grocery inflation likely to ease in 2009
(photo courtesy of South Beach Wine & Food Festival)
“We couldn’t be more excited about the 2009 program of events in South Beach,” said Lee Brian Schrager, Founder and Director of the Food Network’s South Beach Wine & Food Festival. “…we’ll honor Emeril Lagasse, as well as pay special tribute to the culinary prowess of Spain. We’ll also be offering a brand new series of exclusive dinner experiences in addition to the return of our signature events.”
New Events
Celebrating its eighth year, the South Beach Wine & Food Festival will run from February 19th to the 22nd. The 2009 Festival kicks-off on Thursday, February 19th with an exclusive Salute to Spain Dinner at the Biltmore Hotel in Coral Gables, featuring a distinguished guest to be announced at a later date. From there, other new events include:
• Brunch at Miami Beach’s iconic Joe’s Stone Crab featuring magnums of champagne from Veuve Clicquot and La Grande Dame.
• A succulent seafood celebration at the Mandarin Oriental hotel brought to you by the islands of Turks and Caicos, accented by Kim Crawford wines.
• Luxurious brunch set to sizzle at the Delano Hotel; featuring Dolce wines and hosted by Katie Lee Joel and Chef Anne Burrell, the affair will be an elite opportunity to experience Dolce’s “liquid gold” in one of Miami Beach’s defining boutique hotels.
• The 2009 dinner series also includes an Indian dinner hosted by Madhur Jaffrey, an all-organic dinner at Paradise Farms hosted by Michael Schwartz, and the Wolfsonian Mouton-Rothschild Dinner held in the presence of Baroness Philippine de Rothschild of Chateau Mouton-Rothschild.
Tribute Dinner
Continuing the Festival tradition of recognizing extraordinary leaders in the culinary industry, the 2009 Tribute Dinner will honor Mr. BAM himself, Emeril Lagasse. In a prestigious parade of talent at the Loews Miami Beach Hotel, a night emceed by none-other than Martha Stewart will feature dishes by Bobby Flay, Mario Batali, Charlie Trotter, Eric Ripert, Nobu Matsuhisa, and more as part of this very special night honoring Chef Lagasse’s energy and pioneering-style.
Late Night Parties
In true South Beach fashion, the 2009 Festival will also feature a selection of elite late-night soirees.
• The fun begins with a party produced by MIAMI magazine and hosted by Tyler Florence, host of Food Network’s Tyler’s Ultimate and Food 911.
• The return of Harrah’s Poker Party and Casino Night hosted by Paula Deen.
• A not-to-be missed late-night party sponsored by the spirits of Patrón.
• Stylish and creative, Sandra Lee – star of Food Network’s Semi-Homemade with Sandra Lee – offers her own spin on the festivities by inviting everyone over for a good old-fashioned sunset pool party.
• A perfect ending to the 2009 South Beach Wine & Food Festival will be the ultimate closing party hosted by Bobby Flay and actress Stephanie March, complete with fabulous drinks and all manner of gourmet hors d'oeuvres and desserts.
Festival Classics
Festival classics will return with wine and culinary celebrities hosting dinners, tastings, wine seminars, interactive cooking lunches, and much more. The 2009 Wine Spectator Wine Seminar Series and the Bank of America Lifestyle Wine and Spirits Seminars will offer educational and entertaining tastings to satisfy the palettes of both novices and aficionados alike, expanding to take place at both the Miami Beach Convention Center and the Loews Miami Beach Hotel.
• The Whole Foods Market Grand Tasting Village featuring the American Express Grand Tasting tents returns with a wonderful blend of tasting, superstar chefs and fun.
• Celebrating its third year as part of the Festival, Amstel Light’s Burger Bash hosted by Rachael Ray serves as the perfect start to the entire line-up of the star-studded wine and culinary extravaganza.
• Wine Spectator’s Best of the Best sponsored by Bank of America will move into the illustrious new space of the Fontainebleau Miami Beach; utilizing over 25,000 square feet of newly renovated ballrooms and the outdoor terrace, highlighting a luxurious lounge presented by Cigar Aficionado. The event will continue to showcase the talents of the world’s greatest chefs; including John Besh, John Fraser and Patrick O’Connell, and winemakers from Jordan Vineyard & Winery, Joseph Phelps Vineyards and Schrader Cellars, among others.
• The Festival’s pairing of barbeque and champagne will be back as the Perrier-Jouët BubbleQ hosted by Tom Colicchio, featuring the talent of Adam Perry Lang, Clay Conley, Jonathan Eismann, Rick Bayless, Chris Lilly, Marcus Samuelsson, and many more.
Fun and Fit as a Family
The Festival’s childhood obesity prevention initiative, Fun and Fit as a Family, is returning for its second year at Jungle Island, one of Miami’s premiere theme parks. Fun and Fit as a Family brings together the best culinary, fitness, and health personalities and professionals straight into the backyard of the community. Kidz Kitchen will feature star–studded culinary demonstrations with a healthy focus that are created exclusively for children and their parents. Obstacle courses, relay races, garden exploration, discovery centers, and featured culinary demonstrations make this interactive learning experience a must for the whole family.
For more info on family activities go to: Fun and Fit as a Family
For more general information, visit: South Beach Wine & Food Festival
Airborne Sunset (photo by Alex DeClerk, courtesy of morguefile.com)
Hordes of Americans will be descending on airports over the next 24 hours. Getting there early to get through security, followed by seemingly inevitable flight delays will have many searching for something to eat while waiting to take off.
There can be slim pickings for discerning diners at some airports, but the New York Times has published an article by Matt Gross with the lowdown on some of his favorite finds at the nation’s terminals. The Internet helped with his searches for good food:
Virtually all American airports have their own Web sites, complete with lists of every dining place in the terminals, which helped me narrow down my options. But discussion forums such as Chowhound.com, FlyerTalk.com and AirlinePilotsForum.com proved even more useful.
Among Mr. Gross’ most satisfying meals were the Cuban sandwiches at La Carreta in Miami and the brisket at Cousin’s Bar-B-Q at Dallas–Fort Worth International. For Southern food he recommended Paschal’s in Atlanta’s Hartsfield-Jackson, where the sausage, grits and biscuits made for a “a nice cafeteria-style breakfast.”
If you’d like to read the New York Times article cited above and get more tips on eating well on the road, go to: Grabbing a Bite Between Flights
To view a previous item on eating well when traveling by air go to: Fine Dining in the Friendly Skies?
"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.”
We're proud to offer Donna' s amazing, fully prepared steak dinners. They are terrific as gifts or for romantic evenings at home with someone special.
The dinners are prepared from Certified Angus Beef® and the tenderness, juiciness and flavor are a sublime treat. No hormones or antibiotics are ever administered to the animals. They are raised on a vegetarian diet. No artificial ingredients are added to the meat.
The appetizer course is two puff pastries with gorgonzola cheese and cranberries, and three lightly breaded artichoke hearts with parmesan cheese. There are with baguettes with creamy garlic butter, and baby new potatoes seasoned with olive oil. For dessert there's heavenly chocolate truffle cheesecake and St. Ives European Blend coffee.
To order one of Donna's amazing steak dinners, click on any of the following:
Baron of Beef Top Sirloin Steak Dinner For 2
City Slickers Fillet Mignon Steak Dinner For 2
Delminoco Ribeye Steak Dinner For 2
Kansas City Strip Steak Dinner For 2
Rustic Flat Iron Steak Dinner For 2
Wild West T Bone Steak Dinner For 2
  
Smoked Sockeye Salmon, Black Mission Fig Jam & Comb Honey
Our friend Kelly Sonora of Healing Hands has just let us know that her organization published an article by Alisa Miller describing 50 foods that will not only make you feel better, but make you look more beautiful as well. We were pretty familiar with the benefits of most of the foods described. Salmon, figs, honey, and walnuts all made the list and we've extolled their health benefits ourselves. There were also some that we have not previously written about so we were glad to see someone did.
We're as ready as anybody to feel better and look more beautiful!
To read the full list of 50 foods recommended for better health and looks go to: 50 Foods That Will Help You Feel and Look More Beautiful
San Francisco Sunset (photo by R. Beaty, courtesy of morguefile.com)
It seems our old friend Gary Regan, the author and master mixologist, has an artistic side which we’ve previously failed to fully appreciate. He recently quoted from "The Hour" by Bernard DeVoto, “…the violet hour, the hour of hush and wonder, when the affectations glow and valor is reborn, when the shadows deepen along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn."
The violet hour happens to be one Gary’s favorite times of day. It is the cocktail hour, when the day’s labors are done, the sun is slipping into the horizon, and the time for sipping a restorative cocktail has arrived. Gary’s come across a new potion that suits that time beautifully, the Violet Hour Cocktail. It’s the creation of Jackie Patterson, lead bartender at the elegant San Francisco eatery, Zinnia. According to our old friend, the drink played a major role in winning her a trip to France to compete in the finals of a worldwide cocktail competition.
Gary writes, “…there is a chance, albeit slight, that if you sip a Violet Hour cocktail and, with soft eyes, you look out over the San Francisco Bay, you might just catch a glimpse of DeVoto's unicorn as it canters gently over the waves. And wouldn't that be a treat?"
Ingredients for 1 Drink
Adapted from a recipe by Jackie Patterson, Zinnia, San Francisco.
• 2 Ounces Sobieska vodka
• 1/2 Ounce Marie Brizard Parfait Amour
• 1/2 Ounce Lillet Blanc
• 1 Dash anisette
• 1 Lemon twist, for garnish
Preparation
1. Fill a cocktail shaker two-thirds with ice and add vodka, Marie Brizard Parfait Amour, Lillet Blanc and anisette.
2. Stir for 15 seconds and strain into a chilled cocktail glass. Add the garnish.
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
Zinnia is located at 500 Jackson Street in S.F.'s Financial District. For reservations & further info go to: Zinnia
Sonoran Desert Scenery (photo by Ditte Lokon)
Slow Food Tucson will be presenting its 4th Annual Food and Film Festival from January 8th through the 11th in 2009. Classic food films, meals at premiere restaurants, guest speakers, and new food film screenings will be featured.
Classic Films & New Films
This year’s program includes three classic food films:
• “Ratatouille” - The animated Academy Award winner in which a rat (literally, not figuratively) teams up with a kitchen boy, who becomes a celebrated chef with hilarious consequences along the way.
• “Dinner Rush” - Starring Danny Aiello as a former bookie and owner of a hot spot Italian restaurant in New York, who faces unwelcome mobsters trying to muscle their way into the business. Mouth watering dishes are prepared in the kitchen and an all star cast includes John Corbett ("My Big Fat Greek Wedding") & Sandra Bernhard. For mature audiences: R rated: for language, some violence & sexuality.
• “On the Trail with Miss Snail Pail” - World Premiere, documentary short (12 minutes). A snail "collector" pursues her hobby & shares her interest and recipes. Director: Greg Young.
• “Eating Alaska” - Southwest Premiere, feature documentary (60 minutes). An exploration of food politics (not Vice Presidential) from our 49th state from an ex-vegetarian & city dweller, who goes north and marries a commercial fisherman, environmental activist and deer hunter. Share an adventure of regional food traditions, vegan cooking & home economic classes, natives & non-natives trying to find balance in the 21st century. Director: Ellen Frankenstein.
• “Bottle Shock” - A feature film, based on the true story of the celebrated blind 1976 wine tasting competition in which French judges were shocked to have awarded top honors to wines made in California. The story follows the trials, tribulations and passion of a family that struggles for recognition in the world of wine.
And there will be many more fine films to enjoy!
Culinary Events
The culinary events include an opening night dinner at Primo Restaurant at the JW Marriott, Star Pass. Pork saltimbocca with roasted garlic, grilled swordfish & chicken alla Milanese, accompanied with wine. It starts at 6:00 p.m. on Thursday, January 8th, and will be followed by the screening of “Ratatouille” described above.
From 5:00 to 7:30 p.m. on Friday, January 9th guests will enjoy Cuvee Bistro's three course French-inspired menu beginning with roasted beet salad with asparagus & goat cheese vinaigrette; then Champagne poached scallops & peers with whipped potatoes & ratatouille; ending with chocolate truffle set in vanilla creme Anglaise with raspberries. Limited to 40 people.
On Saturday morning at 11:00 a.m. guests will sit down to Brunch at Vin Tabla: Poached eggs served with roasted salmon & sautee spinach & prosciutto chips; second course: a spiced pumpkin waffle with caramelized apples, toasted pecans & whipped ginger cream. Wine pairings with each course, beginning with an extra dry Prosecco. Limited to 40 people.
The Gala Closing Brunch will take place at 1:00 p.m. on Sunday. Chef Albert Hall, winner of Tucson's 2008 Iron Chef Competition, will feature locally raised Wagyu Beef with locally grown produce from Wilcox & wines produced at the Keeling-Schaeffer Vineyards, out near the Chiricahua National Monument. The "Best of the Best" Tucson Slow Food & Film audience award will be presented to one of the nine new films screened during the festival.
Benefiting a Terrific Cause
Slow Food is a non-profit, eco-gastronomic organization that supports a biodiverse, sustainable food supply, local producers, heritage foodways, and rediscovery of the pleasures of the table. Carlo Petrini founded Slow Food in 1986 in response to the opening of a McDonald's in Rome's historic Piazza di Spagna.
Slow Food Tucson is affiliated with Slow Food USA, which supports Slow Food International, a worldwide movement with more than 80,000 members in 100 countries. Slow Food Tucson convivium was created in 1999 by Chef Barry Infuso, Director of the Culinary Arts Program at Pima Community College. Linda Berzok, vice-president, is author of the recently published "American Indian Food: Food in American History." Jashio Pei, secretary, is a reknowned Tucson artist. Bob Berzok, treasurer, is a member of the Williamstown, Massachussetts Film Festival board of directors.
More Info on the Event
For additional information go to the Festival's official web site: Slow Food Tucson
Rich, spicy and full of dark fruit flavors, American Zinfandel is a red varietal that produces robust wines that go beautifully with the flavorful fare that comes from the American tradition of grilling steaks, lamb chops, fresh-caught seafood, and seasonal vegetables brushed with olive oil.
Mysterious Origins
In the 1880’s Zinfandel grapes were the most popular variety being planted in California, but their exact origin remains a mystery. The varietal was once believed to be America’s only indigenous grape capable of producing good wine, but its DNA indicates it may have roots in southern Italy. The mystery remains and there is no European equivalent.
Whatever its origins, Zinfandel is an American success story. It may not have a lineage traceable to noble roots, but neither do most Americans and quite a few have overcome humble beginnings to achieve greatness. Zinfandel has attracted a large and devoted following with some enthusiasts bordering on the fanatic, true Zinheads we like to call them.
Two Affordable Finds
A short time ago we attended a wine tasting at Manhattan’s Chelsea Market in its marvelously cave-like atmosphere. The Market is a big place and the number of wines on hand for tasting was impressive, but a little overwhelming. We decided to focus on the Zinfandels and let the gaggle of wine writers in attendance handle the heavy lifting.
We were delighted to come across two Zins that were both a pleasure to drink and remarkably affordable, Kunde Estate’s 2005 Zinfandel and the 2006 XYZin 10, products of California's Sonoma wine country. Both are priced under $20.00 a bottle, making them a fine choice for a gathering of friends and family ready to feast on platters of grilled or oven-roasted food.
The Kunde Zinfandel delivers the bold flavor Zinheads crave, with a boysenberry aroma and peppery quality after aging for 14 months in oak barrels. Kunde Estates Winemaker, Tim Bell, suggests pairing his Zin with baby back ribs glazed with barbecue sauce. Sounds good to us, we love drinking a robust red wine and eating with our hands in the manner of Henry VIII. Tim advises, “Don’t forget the napkins—this is good messy eatin!” And hearty drinking, his Zin has an alcohol content of 14.6%.
The 2006 XYZin 10 is a youthful, medium-bodied wine made from fruit sourced from top appellations in Sonoma, all hand-harvested. Winemaker Ondine, a Zinfandel specialist, says it is “best enjoyed in its first five years after release, while it best exhibits the vivid quality of our young vines.” It delivers the dark fruit flavor expected by Zin enthusiasts and pairs nicely with food fresh off the grill. This one is only slightly less intoxicating than Kunde’s Zin, with an alcohol content of 14.3%.
Nice to find two American originals to go with some of our favorite American foods!
Fresh Brussel Sprouts (© Jale Evsen Duran | Dreamstime.com)
“The Food Shed: Cooking Local and Seasonal” was the title of a class we attended at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was seasonal Brussel sprouts. She told us that when people tell her they don’t like Brussel sprouts, she tells them they haven’t tried them with bacon. We can report that if you like Brussel sprouts, then you’re probably going to love them with bacon. They made a wonderful side dish with the pan-seared duck breasts Chef Melanie had us prepare. (Here’s the link to her recipe for the duck: Seared Free-Range Duck Breasts with Draft Apple Cider Reduction)
As always, try and get the freshest ingredients available at your local farm stand or farmers market. The creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."
Ingredients for 4 Servings
• 8 Slicesof La Quercia's Applewood Smoked Bacon, cut up into 1-inch slices
• ¼ Cup Dijon mustard
• 1 Pound Brussel sprouts, cleaned, trimmed & cut in half
• 1 Tablespoon vegetable oil
• 1 Tablespoon cider vinegar
• Salt & pepper to taste
• Sprinkle of lemon juice
Preparation
1. Preheat oven to 375 degrees F
2. Cook bacon over low heat until crisp. Rmove bacon from pan; set aside to cool, then crumble.
3. Measure ¼ cup of bacon fat and mix with Dijon mustard.
4. Meanwhile, in a roasting pan combine Brussel sprouts and oil. Sprinkle with salt & pepper. Place in oven and cook, stirring occasionally until tender.
5. Remove from oven and sprinkle with lemon juice, Dijon mixture and crumbled bacon. Serve immediately.
Chef Melanie Underwood
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
If you'd like to purchase some of La Quercia's amazing artisanal bacon go to: Applewood Smoked Bacon
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
Chef Paul Prudhomme (photo courtesy of Magic Seasoning Blends)
Want to hear how nervous American Feast’s "on the spot reporter" Doug Ferber gets when he meets the legendary Chef Paul Prudhomme?
During a trip to the Fancy Food Show in San Francisco, he nervously asked the creator of the TurDuckHen how he came to imagine cooking a duck inside a chicken inside a turkey. He also asked him what his favorite creation was.
Link to podcast here.
Fresh Carrots & Coriander (photo by Scott Liddell, courtesy of morguefile.com)
Families across America remain concerned about the threat pesticides, hormones, and antibiotics pose to their health, but tough economic times are making many hesitant to pay premium prices for organic food.
The desire to feed their families the most healthful fare has combined with concerns about the effect of large-scale factory farming on the environment to make organics a $20 billion business in the U.S. According to some sources the annual rate of growth over past years has been an astonishing 24% or more, but an Associated Press article published by Yahoo! says the growth rate is likely to slip to 18% over the next several years.
According to the AP article:
Market research firm NPD Group said the number of people who reported buying organic products fell 4 percent in August, compared with a year earlier. While more than one in five surveyed in the latest figures available from NPD purchased organic products, the August data represented the first customer losses for the sector since February 2006 -- a decline that is expected to accelerate in the months ahead.
It is lamentable when people are faced with a choice between buying the healthiest food for their kids and staying within the family budget. Still, there are plenty of businesses that would envy the growth of sustainable food sales. That should be good news for family farmers and a healthier and more sustainable food system.
If you’d like to read the Associated Press article cited above go to: Appetite for organic food wilts as economy suffers
Our friends at American Farmland Trust have sent us the following message:
According to policy experts, the Obama transition team is finalizing decisions about top posts overseeing the environment. The Secretary of the Interior pick is expected to come out within the next few days. With the fulfillment of this post, which oversees the management of huge swaths of key land across the nation, now is the time to act and tell the transition team about the importance of supporting good stewardship practices on our farm and ranch land. While the environment is top of mind, vote for your 2009 priorities if you haven't already, or invite your friends and family to join us in putting together our farm and food priorities for the Obama administration. 2,600 people have already voted, providing over 10,000 votes for top priorities in 2009.
If you'd like to voice opinion on some vital farm & food issues go to: Priorities for the Environment 2009
 
Theo Chocolate 's Fair Trade, Organic Chocolates
How sweet it is! 50% sales growth decline in 2008 is still 9% gain over 2007 gourmet chocolate sales. A new market research report just released by Packaged Facts, "Premium Chocolate in the U.S.: Mass, Gourmet, Prestige and Super Premium," explains how this market is thriving despite grim economic times.
It seems that Americans, while scaling down consumerism generally, are permitting themselves indulgence in life’s “little” pleasures. Sales of upscale chocolates are expected to advance at a rate more than fives times that for chocolate overall by 2012. The market figures suggest that chocolate makers will be wise to go gourmet and to go green.
An good example of of the new breed of America's artisanal chocolate makers is Theo Chocolate. Theo's ingredients are carefully selected to ensure they meet the company’s high standards for social and environmental responsibility. Food and Wine Magazine honored Theo with an Eco-Epicurean Award for making the world "a better — and more delicious — place." Theo also won "Outstanding Chocolate" at the NASFT Fancy Food Show in New York City.
If you’d like to purchase some of Theo Chocolate’s Fair Trade, award-winning gourmet chocolate, click on any of the following:
Organic Chocolate from the Ivory Coast's Cacao - 74%
Theo Organic Chocolate Confections
Organic Chocolate from Ghana's Cacao - 84%
Organic Bread & Chocolate Bars
It is holiday season and for many that calls for a sip or two of some of the world's great whiskeys: American bourbons.
In celebration of seven generations of distillers and more than 200 years of heritage and craftsmanship, Beam Global Spirits has released "The Distillers Series" limited edition bourbons. The limited edition will be available through January of 2009.
"The Distillers Series" celebrates more than 200 years of bourbon heritage and craftsmanship, just in time for the holidays and the 75th anniversary of the repeal of Prohibition. Aged seven years to 90 proof, the company says the new recipe “offers a rich taste profile with a warm, lingering, mellow finish -- perfect for easy sipping.”
"The Distillers Series" bottle showcases key contributions from the seven generations of the Jim Beam family. Each premium bottle features high-quality direct printing, with photos of the distillers and a brief history of their accomplishments.
"As the only living distiller among the seven generations honored with 'The Distillers Series,' I work everyday to uphold the legacy we've created," stated Fred Noe. "These limited edition bottles are more than nice holiday gifts; they're the stories of my great-grandfathers and uncles. They're more than two centuries of history and tradition. And, more than anything, they're great bottles of bourbon."
The seven generations shown on "The Distiller Series" bottle include:
Jacob Beam: Founder of the Jim Beam family of distillers, Jacob made a name for himself across the country with his Old Jake Beam Sour Mash, brought to market in 1795.
David Beam: Youngest son of Jacob Beam, David adapted new techniques, including copper stills, to meet soaring demand for Old Jake Whiskey.
David M. Beam: Known as the steady hand during the Civil War, David gambled 60 years of his family's legacy by dismantling the distillery formerly located in Washington County, Kentucky and rebuilding it in Nelson County by the Louisville and Nashville railroad. The gamble paid off, because with its newly acquired ability to ship product both north and south, The D.M. Beam Company gained a national following.
James "Jim" Beauregard Beam: Jim Beam grew the family whiskey, now named Old Tub, to more than 10,000 barrels per year until Prohibition brought production to a halt. Following the repeal of Prohibition, at age 70, Jim and his son T. Jeremiah rebuilt the distillery by hand in 120 days. He shed the Old Tub name for Colonel James B. Beam, better known as Jim Beam Kentucky Straight Bourbon Whiskey, which is still the name today.
T. Jeremiah Beam: Following the repeal of Prohibition, T. Jeremiah was determined to expand the distillery and maintain the quality standards his family had set years before. Known throughout Kentucky as a bourbon fanatic, T. Jeremiah's reign represents a legendary and inspirational chapter in the Jim Beam history.
Booker Noe: After more than 40 years of distilling, Booker increased production 12 times and created The Small Batch Bourbon Collection(R) straight from the barrel.
Frederick "Fred" Booker Noe III: Fred is the seventh generation distiller of Jim Beam, and is carrying forward the family legacy today. Fred was added to the traditional Jim Beam bottle label in September 2007.
For more information on "The Distiller's Series" and Jim Beam bourbon whiskey go to: Beam Global Spirits & Wine
Free-Roaming Livestock (photo by Andrea Church, courtesy of morguefile.com)
Organic Family Farms Threatened by Giant Factory Farms
Many media outlets, including the New York Times, have tracked what has been dubbed the "corporate takeover" of organic farming. One of the hottest controversies in the growing $20 billion industry has been giant factory farms milking thousands of cows each in feedlots and masquerading as organic. Some of these industrial dairies are controlled by the country's largest agribusinesses.
Since the organic community first appealed to the U.S. Department of Agriculture for better clarification and enforcement of regulations requiring organic dairy producers to graze their cattle, nearly 9 years ago, the number of giant industrial dairy operations, with as many as 10,000 cows, has grown from two to approximately 15. After years of delay, the USDA has finally responded with a new proposed rule that they said would crack down on abuses.
"The birds have come home to roost,” said Mark Kastel, Senior Farm Policy Analyst for The Cornucopia Institute. The Wisconsin-based farm policy research group estimates there are 35,000 to 45,000 cows on giant CAFOs (concentrated animal feeding operations) operating in the United States producing as much as 40% of the nation's organic milk supply.
"These CAFOs are producing so much milk that they have depressed pricing and profit margins for organic family farmers, and now some are being forced out of business by this distressing situation," Kastel said. "Organics was supposed to be the antidote to family farmers being forced off the land."
Legal Complaints Filed
The Cornucopia Institute has filed formal legal complaints with the USDA aimed at compelling the agency to enforce organic livestock and management rules. These actions have led to the shut down or penalizing of some of what they call "organic scofflaws." But many in the industry criticized the agency for failing to fully investigate many other alleged violations on giant farms, including several that supply milk to the nation's largest dairy processor, Dallas-based Dean Foods.
Some farm advocates believe that the new rules, if enacted, would put out of business the majority of organic livestock farmers—including hundreds who are operating ethically.
"At first we were delighted that the USDA had stopped their delaying tactics and finally published a rule cracking down on the large factory farms that have been ‘scamming’ organic consumers and placing ethical family farmers at a competitive disadvantage,” stated Bill Welch, former member of the National Organic Standards Board and an Iowa livestock producer. "Many in the industry have spent the past weeks carefully examining this dense document, and it has become painfully clear that it would not only crack down on certain factory farm abuses, but it’s also so restrictive that it would likely put the majority of family farmers producing organic milk and meat out of business."
“It's inexcusable,” noted Ronnie Cummins, Director of the Organic Consumers Association, “that the USDA would allow, as part of this rule, that conventional cattle can be brought onto organic farms, and milked, on a continuous basis."
Alternative Rule Proposed
In response to the USDA’s sweeping livestock/pasture proposal, a consortium of organizations representing organic family farmers has crafted an "alternative" rule proposal. Led by FOOD Farmers, with support from The Cornucopia Institute, organic certifiers, and other policy experts, the revisions they have drafted would carry out what is said to be the will of the organic community, farmers and consumers.
"You don't have to take the word of The Cornucopia Institute alone that the Department has ‘Katrina-ed’ the organic industry,” Kastel stated. “The USDA rule proposal is just the latest salvo in this fight,” added Kastel. He noted that audits by the American National Standard Institute (ANSI) and the Inspector General's office were both highly critical of the USDA's execution of its Congressional mandate to oversee the organic industry.
The community’s alternative proposal, which is now being circulated among organic farmers and consumer groups, would require that all organic dairy, sheep, goat, and beef producers graze their animals for the entire grazing season and sets a minimum percentage of feed from pasture.
Organic Milk is the Nutritional Choice
A growing body of scientific literature illustrates the nutritional superiority of milk and meat from organic animals that are grazed on fresh grass, including higher levels of antioxidants and beneficial fats, like omega-3 fatty acids, that protect against cancer and heart disease.
"The good news continues to be that the vast majority of all organic dairy brands available in the marketplace use milk produced by family farmers,” observed Cummins.
"Out of 1800 organic dairy farms in this country, the very few factory farms are a bad aberration, although they are producing huge quantities of milk,” explained Cornucopia's Kastel.
Because of the broad scope of the USDA's proposed rule making, Cornucopia, the Organic Consumers Association, and some the largest organic certifiers and other groups representing farmers and consumers are formally asking the USDA to extend the public comment period for an additional 30 days to January 23, 2009.
For more info from some of the organizations involved in the struggle to maintain organic integrity try the following links:
Cornucopia Institute
Organic Consumers Association
(Images courtesy of Keep the Feast Blog)
Publishing a blog that offers the rather unique combination of food and theology may seem surprising, but it comes naturally to Alice Kearney Alwin, publisher of the Keep the Feast Blog. She earned a Masters degree at the Yale School of Divinity and now teaches religion at the Marymount School in Manhattan. In addition to her writing she operates the Happy Lambs Catering Company.
Food often brings thoughts of faith and values to her mind. In one item Alice reflected on Dorothy Day, the American reformer, journalist and founder of the Catholic Worker, who “welcomed in the poor with coffee and apple butter sandwiches on Mott Street” in New York City. Ms. Day once pointed out, “People say, ‘What is the sense of our small effort?’ They cannot see that we must lay one brick at a time, take one step at a time.”
Don’t let Alice’s thoughtful ruminations on faith lead you to believe hers is a stuffy approach to religion. She is an enthusiastic advocate of feasting in celebration of her faith. She wrote on her website, “Fasting is good for the soul, but not for this blog.”
We sat down with Alice at Andre’s Café on Second Avenue in Manhattan to hear more about her mixing cooking, writing and teaching, and enjoyed some of Andre’s luscious pastries.
She told us her journey to blogging began when she developed a course at the Yale School of Divinity that combined food and theology. Part of her course work was the preparation and serving of meals, or more accurately feasts, to bring together members of the community. She found that when people shared a great meal together, differences in opinions got set aside and the community became stronger. They had a lot of fun too.
Alice has a lot of energy, so the success of her feasts at Yale was bound to inspire more activity on her part. She began the Keep the Feast Blog this past June. “I wanted to write more…and more consistently,” she said. Along with recipes accompanied by her photography she offers lively accounts of her adventures in cooking and serving food.
Alice traces her festive approach to faith to scripture. As she explained at Andre’s Café, “Christianity is a reason to feast. Every Sunday is the Feast of the Resurrection.” Sunday mass involves a sacrament with bread and wine, “If it was bread and water it wouldn’t be the same.”
Alice keeps in mind that John said, "Live abundantly." In her faith the liturgical calendar is a series of feasts and those celebrations should be joyous ones. Thus the presence of cocktail recipes on her website.
How does she manage to keep up with teaching full-time, writing, cooking and marriage? She says it has been worth all the effort and her husband “is very understanding and totally supportive.” Sounds like a match made in heaven.
If you’d like to visit Alice’s blog go to: Keep the Feast
Here are all 6 Parts of Doug Ferber's interview with American Feast's Wellness Expert, Renee Simon. Renee is the author of the book Take Back Your Health, A Total Wellness Guide for You and Your Family. Renee is a Board Certified Clinical Nutritionist, writer, and seminar leader who specializes in nutrition, exercise, and the mind/body connection.
Part 1 of the podcast interview: here.
Part 2 of the podcast interview: here.
Part 3 of the podcast interview: here.
Part 4 of the podcast interview: here.
Part 5 of the podcast interview: here.
Part 6 of the podcast inteview: here.
To purchase Renee's book go to: Take Back Your Health, A Total Wellness Guide for You and Your Family
For more insights on improving the health of you & your family visit Renee's web site: Total Wellness
Olive Oil, Fresh Tomatoes & Onion (photo by Rick Tango)
It is widely believed that one of the most healthful of diets is one that mimics the traditional eating habits of the Mediterranean region. The American Heart Association has long extolled the virtues of the Mediterranean diet, rich in fresh fruit, vegetables, beans, nuts, seafood and olive oil for keeping heart healthy. It's a diet that should prevent obesity and promote longevity.
The Mediterranean Diet Pyramid is a nutrition guide that was developed by the Harvard School of Public Health, the World Health Organization and Oldways, the non-profit "food issues think tank." The Pyramid has been around for fifteen years and recently got an update by more than 20 scientists convened at Oldways' 15th Anniversary Mediterranean Diet Conference.
An article in Progressive Grocer quotes K. Dun Gifford, founder and president of Boston-based Oldways, as saying, "While the pyramid's core philosophy hasn't changed, we've streamlined the graphics to present a contemporary approach to delicious healthy eating, based on the overwhelming research about the benefits of the Mediterranean Diet."
According to the article in Progressive Grocer:
The simplified new graphic lays stress on basing every meal on plant foods such as fruits, vegetables, grains (mostly whole), beans, seeds, nuts, herbs and spices, and olive oil, for maximum healthfulness. While these foods have always constituted the core of the pyramid, they have now been combined in one section to illustrate their equal important, and that their benefits stem from being eaten together.
The Oldways website makes it clear that people looking to obtain the health benefits offered by the diet should also be engaging in daily exercise. The exercises they offer as examples seem to have something for everyone: walking, house cleaning, running, soccer, tennis, golf, swimming, hiking, scuba diving, basketball, baseball, football, skiing, surfing, yard work, rollerblading, dancing, weight lifting, and love-making.
If you’d like to read the Progressive Grocer article cited above go to: Oldways Updates Med Diet Pyramid
To learn more about the Mediterranean Diet & download a copy of the Pyramid go to: Oldways
If you’d like to view a selection of California’s finest artisanal olive oils go to: Crafted Olive Oils
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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