Drink GM-Free Milk! (© Hallgerd | Dreamstime.com)
Written By Jeffrey M. Smith
If President Obama's new Food Safety Working Group dedicates all their time and credentials to prevent future food recalls, they will have saved thousands of people--but forsaken millions.
Over the last decade, our radically changing diet has ushered in the explosive growth of food-related ailments, such as allergies, asthma, obesity, diabetes, autism, infertility, gastro-intestinal disorders, and learning disabilities. Of all the changes in our food, the most dangerous transformation was the introduction of genetically modified (GM) crops.
When these gene-spliced concoctions, such as GM soy, corn, canola, and cottonseed, came on the scene in 1996, the proportion of Americans suffering from three or more chronic ailments. After just 9 years, that nearly doubled to 13%. GM foods are the prime suspect.
Government Policy at Odds with Science
Until now, the government has sidestepped the controversy by hiding behind FDA policy, which asserts that genetically modified organisms (GMOs) are "substantially equivalent" to natural foods and therefore don't require any safety studies. But as Obama acknowledged, "many of the laws and regulations governing food safety in America" are outdated.
In truth, the FDA's GMO policy was not even up-to-date when it was implemented in May 1992. FDA documents made public from a lawsuit revealed that virtually all the agency scientists asked to comment voiced strong warnings that GMOs may cause serious health problems. But the FDA was under orders from the White House to fast track GM foods, and the person in charge of FDA policy was the former attorney of biotech giant Monsanto--and later become their vice president. The scientists and the science were ignored.
Now that animals fed GMOs--in labs and farms around the world--have exhibited symptoms related to the growing list of diseases in the US population, the President's Food Safety team, including Dr. Margaret Hamburg as FDA Commissioner, must update GMO regulation. A scientifically sound regulation would translate into an immediate ban of current GM crops, and the implementation of rigorous safety testing requirements before any GMO was put back into the food supply. And certainly mandatory labeling, as promised by President Obama during his campaign, must accompany any GM food approval.
Presidents and Industry Insiders Avoid GMOs
The Obama family has wisely opted out of exposing themselves to GM foods by requiring organic--and therefore non-GMO--foods served at the White House. They are even planting an organic garden on the south lawn of the White House, to feature 55 types of vegetables.
The Bush family also had an organic kitchen policy. Laura Bush was "adamant" about it, but kept it all quiet.
Even at Monsanto, many in-the-know employees won't consume the company's own GM creations. Back in 1999, the management of the cafeteria at Monsanto's UK headquarters in High Wycombe, England wrote:
In response to concern raised by our customers . . . we have decided to remove, as far as possible, genetically modified soy and maize (corn) from all food products served in our restaurant. . . . We have taken the above steps to ensure that you, the customer, can feel confident in the food we serve.
And one former Monsanto scientist told me that his colleagues, who were safety testing milk from cows injected with the company's genetically engineered bovine growth hormone, decided to stop drinking milk--unless it was organic.
It's now time to let us all opt out of this dangerous and failed GM experiment. If Obama's team is serious about food safety and public health, they must take GMOs off our plates and put them back into the laboratory.
© copyright Institute For Responsible Technology 2009.
Author Jeffrey M. Smith
Jeffrey M. Smith is the author of the publication Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, which presents 65 risks in easy-to-read two-page spreads. His first book, Seeds of Deception, is the top rated and #1 selling book on GM foods in the world. He is the Executive Director of the Institute for Responsible Technology, which is spearheading the Campaign for Healthier Eating in America.
To learn more about how to avoid GM foods go to: Institute for Responsible Technology
Seattle’s Field of Dreams (photo by Kristine Kisky, courtesy of morguefile.com)
You expect to see veggie dogs and veggie quesadillas on the menu of a casual vegetarian restaurant, but they’ll also be offered to fans at ballparks in Philly and Denver when opening day for baseball rolls around.
In a welcome sign of the times, the healthier food options are joined by further improvements on sustainable practices in the often staid world of big-time sports. Aramark, a service provider to 15 Major League stadiums, says in a recent press release that the company:
…continues to work with teams and its partners to implement environmentally friendly practices that promote the use of local ingredients, source from local farmers and suppliers, reduce waste, utilize biodegradable service ware, and encourage composting and recycling of bottles, cans, cardboard as well as frying oil. Within retail, many team stores will feature apparel made from organic and recycled cotton.
“We found that our most important fan groups are making very sophisticated dining choices outside the ballpark, so we continue to innovate to appeal to their tastes, at every price level, once inside the ballpark,” said Marc Bruno, president of Aramark Sports, Entertainment and Conventions.
Traditionalists looking forward to calorie-packed favorites while watching a game need not worry. Old favorites such as cheesesteaks, nachos, and Buffalo wings will be readily available. Dishes served up in “monster” portions for the especially ravenous will be easy to find.
If you’d like to read the fullpress release on which this item was based go to: Aramark Continues to Promote Environmentally Friendly Practices at Its Ballparks
Baltimore’s award-winning Sotto Sopra Restaurant serves contemporary Italian cuisine in their 19th century building located in Baltimore’s cultural district. The restaurant has won many awards over their 14 years and was recently chosen for the People’s Choice Award as Baltimore’s Best Italian Restaurant as listed in Baltimore Magazine in March, 2009
Dollar Pasta Night - Dine at Sotto Sopra Restaurant on tax night, Wednesday, April 15th, make a cash or check donation to the Leukemia and Lymphoma Society and/or Our Daily Bread and for just one U.S. dollar ($1.00) you can order from a selection of nine pastas - it is that simple.
Sotto Sopra wants to take the bite out of tax day woes as well as help the less fortunate along the way.
Dollar Pasta Menu
Spaghetti alla Bolognese
Penne with Salmon and Pernod
Rigatoni with Eggplant and Mozzarella
Cappellini al Pomodoro
Spaghetti Aglio Olio
Penne Zucchine
Spaghetti alla Carbonara
Spaghetti all'Amatriciana
Spaghetti alla Puttanesca
Where: Sotto Sopra Restaurant
405 N. Charles Street
Baltimore, MD 21201
(410) 625-0534
To visit the restaurant's web site go to: Sotto Sopra
When: Wednesday, April 15th -Tax Day, 5:00 p.m. to 10 p.m.
Why: Sotto Sopra Owner, Riccardo Bosio believes that we all must find ways to give back and help in these troubled times – this is one of his ways. Both charities have a special meaning for Bosio.
Contact: Dara Bunjon, Marketing Director, at (410) 486-0339 or (410) 625-0534 – dara@dara-does-it.com
Midtown Manhattan (photo by Kevin Connors, courtesy of morguefile.com)
Our friends at American Farmland Trust tell us, “Manhattan Borough President Scott M. Stringer and a coalition of food activists recently recommended that the City of New York adopt a wide-ranging plan for making healthy food available to its residents.”
Entitled Food in the Public Interest, the report notes, “There is currently a dearth of stores selling fresh fruits and vegetables in many of the city’s poor neighborhoods.”
It recommends designating a New York City “foodshed” with a radius of 200 miles that would give farmers increased access and incentives to sell at city markets. The Borough President and his allies also believe the city should encourage new development projects to include gardening in neighborhood development plans.
The number of Americans who are obese continues rising and now represents 30% of the population, according to the U.S. Department of Agriculture. That’s a 100% increase from 25 years ago. American adults are now more likely to be obese than to be cigarette smokers. Studies have linked obesity to increased risk of heart disease, stroke, diabetes, cancer, poor bone health, periodontal disease, and other health conditions. Some believe that obesity will soon overtake smoking as the leading cause of preventable death.
The Manhattan Borough President’s report says, “New York City is outpacing the nation in obesity and its related health issues. Both obesity and diabetes rates rose by 17% between 2002 and 2004 among city residents.”
The report goes on to explain,
The causes for this trend are generally oversimplified, often described as the result of changing lifestyles or overeating. The scope of the problem, however, is a great deal more complicated. Highly processed, fatty, and sugary foods are easily accessible, both by proximity and price, whereas fresh produce is not. This is particularly true in many low-income neighborhoods and communities of color.
There is currently a dearth of stores selling fresh fruits and vegetables in many of the city’s poor neighborhoods. The Department of City Planning recently found that three-quarters of a million New Yorkers live in areas with limited access to fresh produce. Many of these same neighborhoods have an overabundance of fast food options: one in six restaurants in East and Central Harlem serves fast food compared to one in 25 on the more affluent Upper East Side. These unhealthy options often cost less calorie-to-calorie.
The report offers an extensive number of recommendations. Included in those recommendations are steps to alleviate hunger, improve upstate farmers’ access to the New York City food market, protect the environment, expand nutrition education campaigns, and stimulate job creation through small-scale food producers.
If you’d like to read the full report with all of its recommendations go to: Food in the Public Interest
Scenic Chicago (photo by Dave Cameron, courtesy of morguefile.com)
Chicago magazine has announced the recipients of its third annual Green Awards, honoring Chicagoans who are pioneering smart, new environmental ideas. Two of the organizations receiving awards have made remarkable use of sustainable food practices to help those in the City of Big Shoulders who face tough barriers to employment.
Growing Home
Harry Rhodes and Orrin Williams operate Growing Home, a nonprofit that uses organic farming to provide job training for hard-to-employ individuals. The organization harvested its first crop of vegetables from a ten-acre organic farm in LaSalle County in 2001. Since then, Harry Rhodes, 49, and Orrin Williams, 59, have graduated 130 trainees from their program. About 80% of them have been homeless at one time or another and about 90% have been incarcerated.
Growing Home now also operates an organic garden in Back of the Yards, and a year-round urban organic farm on the once deserted industrial lot in hardscrabble West Englewood. The fruits of the labor are sold at a seasonal Wood Street farm stand, through a booming home delivery program, at Green City Market in Lincoln Park, and at the Englewood Farmers Market, which Williams launched in 2008, with the help of students from Lindblom Math and Science Academy, his alma mater. In a neighborhood devoid of grocery stores and with little access to fresh produce, Williams sees the farmers market as the first small step in a string of green ventures that will bring new life and jobs to the area and become a model that others can use.
Sweet Beginnings
Employment Network is a not-for-profit agency that helps neighborhood residents find jobs. With a labor force in waiting, and a yard for beehives, Palms Barber began an urban apiary program called Sweet Beginnings. The business teaches ex-offenders to produce the Beeline brand of all-natural honey and honey-based skin care products, and, along the way, the workers attain job skills for permanent employment.
Beeline products leave a low carbon footprint, are made of natural ingredients, and can be purchased at several boutiques and Whole Foods stores in the Chicago area. Palms Barber hopes to soon distribute to more locations and open a bigger production facility. So far, Sweet Beginnings has been a success: Only three of the 108 employees that have graduated from the Sweet Beginnings program have returned to prison.
The winners were selected from more than 100 nominees suggested by readers, community leaders, and Chicago magazine staff. “We are delighted to honor such an illustrious group of individuals for our third annual Green Awards,” said Richard Babcock, editor of Chicago magazine.
Chicago magazine is a subsidiary of the Chicago Tribune Co., publisher of the award-winning Chicago Tribune newspaper.
To view profiles of all six of the individuals honored with Chicago magazine’s Green Awards in 2009, go to: Galvanized: Six Profiles in Green
Fresh Pears (photo by Kevin P, courtesy of morguefile.com)
Our good friend Gwen Kenneally runs Back to the Kitchen, a full-service catering and party planning business based in Southern California. Her culinary talents have delighted her clients for years as she presented them with her original creations. She publishes a terrific blog, also named Back to the Kitchen, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.
Generous Gwen just sent us a dessert tart recipe, bound to dazzle special guests, and wrote:
As we move into spring it surprised me that I found the most amazing pears at the open-air market last weekend. As I was pondering the different ways I could use them for my Sunday supper I thought that one of my favorite combinations is pears, blue cheese and cabernet. Since I was planning a special dinner I wanted something a little different. This stunning tart has hints of all of the flavors I love and since it is still technically winter perfectly seasonal as well!
Ingredients for Pear Filling
• 1 Cup O Cabernet Vinegar
• 1 Cup sugar
• 2 Cups water
• 1 Orange, halved
• 1 Lemon, halved
• 1 Inch ginger, peeled
• 3 Cinnamon sticks
• 5 Whole cloves
• 4 Pears, peeled and cored
Preparation of Pear Filling
1. In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and coo completely.
2. Refrigerate over night.
Ingredients for Pastry Cream
• 1/3 Cup sugar
• 1 Cup cups milk
• 2 ½ Tablespoons cornstarch
• 3 Egg yolks
• ¼ Cup Butter
• 2 Teaspoons vanilla
Preparation of Pastry Cream
1. In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil.
2. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.
Ingredients for Crust
• ¾ Cup all flour
• ¼ Teaspoon salt
• 5 Tablespoons butter
• ½ Cup crumbled Buttermilk Blue Affinee
• Up to 4 Tablespoons ice water
• ¼ Cup New Mexico Organic Raspberry Jam, melted
Preparation of Crust & Final Assembly
1. Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened Roll out to be 10 inches round.
2. Place in a 9-inch tart pan sprayed with bakers joy. Place in the freezer for 15 minutes. Bake in a preheated 350 oven until golden about 15 minutes.
3. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:
O Cabernet Vinegar
Buttermilk Blue Affinee
New Mexico Organic Raspberry Jam
Chuck Wagon (photo courtesy of Library of Congress, circa 1902)
Spring is here and vacation planning is on the agenda of many American families. Quite a few will likely choose travel in the U.S. for a vacation in these times of economic uncertainty. For those planning to blaze a trail for vacation this summer here's some advice from the American Dietetic Association on eating healthy when traveling:
Summer vacations are a time for both relaxation and travel. Whether you’re traveling by plane, train or automobile, being “on the road” can often disrupt a healthy eating routine.
As you plan your trip, take time to think about eating, physical activity and hydration. Keep meals and snacks three to four hours apart. If it means carrying snacks, plan accordingly. If you’re worried about airport food or eating on the road, pack nonperishables like peanut butter and crackers, nuts and dried fruit or trail mix.
And drink plenty of water or water-based beverages to stay well-hydrated.
For more tips on eating healthy from the ADA go to: American Dietetic Association
For times when you won't be on the road take a look at this excellent article by Certified Dietitian-Nutritionist
Renee Simon: What to Feed Your Kids this Summer
To listen to a podcast interview with Renee Simon go to: American Feast's Wellness Expert Renee Simon Podcast
To purchase Renee's book go to: Take Back Your Health, A Total Wellness Guide for You and Your Family
You can get a lot more info on healthy eating by visiting Renee Simon's web site: Total Wellness Nutrition
Organic Tomatoes (photo by Dmitri Jeltovski, courtesy of morguefile.com)
Providing American families with the option of enjoying food raised without pesticides has been one of the great achievements of the organic farmers movement. The growing demand for organic foods by consumers continues to be a promising trend for the American food system. Along with quests for more flavor and better nutritional value, the desire to avoid pesticides has been a key driver of the demand for organics.
Even in these challenging economic times research from the Mintel International Group indicates that hormone-free milk and organic baby food, are expected to continue to sell well. Mintel says households with small children that ate organic before the recession will probably continue doing so.
Still, there’s a long way to go to overcome decades of unhealthy practices driven by the industrial food system. By our count there have now been at least six studies establishing a link between pesticides and Parkinson disease. Scientists from Duke University, Miami University and the Udall Parkinson's Disease Research Center of Excellence “found those exposed to pesticides had a 1.6 times higher risk” of suffering from the debilitating disease. A study conducted at India’s Patiala University found evidence that pesticides have damaged the DNA of farmers in that country, making them more likely to develop cancer. Other researchers have theorized that the reason organic produce has a higher nutritional content than conventionally-grown food is due to pesticides inhibiting the production of nutrients in plants.
We can all play a part in creating a healthier and more sustainable food system by demanding that our food be raised without toxic pesticides. Our bodies, our planet, and our children will be the beneficiaries.
The nonprofit Environmental Working Group offers a guide you can carry in your wallet, "so when you're shopping you'll know which produce to buy organic, and which conventionally-grown fruits and vegetables are okay if organic isn't available.”
For a free download of the EWG’s guide go to: Shoppers Guide to Pesticides
Here's the EWG's link to its full guide: FoodNews.Org (You must provide your email address for the full guide.)
Make a tax deductible contribution to the Environmental Working Group and they’ll send the guide in the form of a refrigerator magnet!
Proscuitto Americano (Images courtesy of La Quercia)
Herb and Kathy Eckhouse founded La Quercia to create premium quality, artisan cured meats in America. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own delicacies came from a desire to take the bounty that surrounds them in Iowa to its highest expression.
All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding.
Florence Fabricant wrote in the New York Times that Prosciutto Piccante has a “vibrant complexity that makes it excellent on a platter of hors d’oeuvres or in sandwiches.”
Here’s what Herb and Kathy had to say about this unique lasagne recipe:
This is a light, elegant and delicately flavored alternative to traditional Lasagne alla Bolognese. The lasagne layers would be: white sauce and tomato sauce, then pasta, then proscuitto, then ricotta filling then tomato sauce and repeat. Top with white sauce, tomato sauce and grated Parmigiano Reggiano.
Ingredients for One 9” x 13” Pan
• 3/4 Pound of La Quercia's Prosciutto Piccante, cut into smaller pieces before layering so it’s easier to serve the squares of lasagne
• 12 Strips of lasagne noodles, cooked al dente & thoroughly drained
• Plain pureed tomato sauce (look for Italian or American “cold break” sauce if buying commercially) or use home made, warmed & ready
Ingredients for White Sauce
• 2 Cups milk
• 4 Tablespoons butter
• 3 Tablespoons flour
• 1/2 Teaspoon salt
Preparation of White Sauce
1. Bring milk to scalding point.
2. Melt butter in saucepan. Add flour, stirring constantly. Cook until all incorporated, then add milk very slowly.
3. Add salt and cook stirring over low heat until desired thickness is that of heavy cream.
Ingredients for Ricotta Filling
• 2 Pounds of fresh spinach (or one 10-ounce package of frozen spinach) or equivalent Swiss chard, cooked, with all possible moisture squeezed out and minced very fine
• 3 Cups or more of high quality ricotta
• 1 or 2 eggs
• 1 Cup Parmigiano Reggiano
Preparation of Ricotta Filling
1. Mix ingredients thoroughly, salt and pepper to taste.
Final Preparation & Cooking
1. Place a thin layer of white sauce and tomato sauce on the bottom of an oven proof baking dish then place a layer of the lasagne pasta in the dish.
2. Place a layer of proscuitto over the pasta, then a half to ¾ of an inch of the ricotta filling over the proscuitto and then tomato sauce, then proscuitto, then lasagne pasta, then proscuitto, then ricotta filling, etc. Continue till you fill the pan.
3. Top with a layer of pasta covered with a nice pattern of white sauce and red sauce and sprinkle with grated Parmigiano Reggiano.
4. Bake at 400 degrees for 45 minutes. The dish should be thoroughly hot and slightly golden on top. Enjoy!
Kathy & Herb Eckhouse, Founders of Iowa's La Quercia
To learn more about La Quercia's critically acclaimed, artisan cured meats, click on either of the following:
Prosciutto Piccante
Green Label Prosciutto
Organic Produce (photo by Dmitri Jeltovski, courtesy of morguefile.com)
In the rapidly changing world of foods and their origins, most people know that products labeled “Organic” and “Natural” are good for them and the environment. But many people don’t know why. This is the premise of a new video series, Discovering Our Organic Planet - USA, produced by Wide World HD Productions, Seattle, WA.
The series is being created to bring the public up close and personal to develop a better understanding of organic and natural farming practices, foods and products that are produced in harmony with nature. Enthusiasm for the series has been extremely positive, but securing sponsorship funding from the organic community has proved to be a challenge for the producers.
“A better informed public will make smarter choices for the food they consume and for the environment we live in…,” said John Wehman, Producer for Discovering Our Organic Planet – USA in a press release, “…and we believe that one of the best ways to reach a larger audience is to create an intriguing and entertaining documentary series that will explain the basics of organics so all can understand.”
As an independent production company, creating a documentary series of this scale is a massive undertaking. “It’s definitely a challenge, but well worth the adventure.” states Wehman. “The support for our series, from the organic and natural food community has been tremendous. But raising funds to cover production costs has been a constant frustration for us.”
Discovering Our Organic Planet – USA, a not-for-profit project, is being funded solely by tax-deductible sponsorship contributions from companies, farms and organizations active in the organic community, philanthropic foundations, and individual contributions.
If you’d like to learn more about the documentary series or make a tax-deductible contribution go to: Discovering Our Organic Planet - USA
You can also contact John Wehman, the Producer, via email: DiscoveringOurOrganicPlanet@comcast.net, or call him 206-427-4978
View from Historic Fort Baker (Image courtesy of Institute at the Golden Gate)
An extraordinary gathering of environmentalists, Nobel Laureates, CEOs, philanthropists, venture capitalists, scientists, social entrepreneurs, youth activists and other leaders in their fields will come together at the gateway to the Pacific Rim April 2-3, 2009. Their focus: to “turn the tide” toward environmental action by working with other high-impact individuals to develop creative solutions to today’s most immediate environmental problems.
Turning the Tide marks the first signature program of the Institute at the Golden Gate. The Institute is a program of the Golden Gate National Parks Conservancy, in partnership with the National Park Service, dedicated to advancing environmental preservation and global sustainability. Although the Institute at the Golden Gate has been hosting, co-sponsoring, and assisting with lectures, conferences, and other environmental events since it began operation in mid-2008, Turning the Tide is the first program that fully expresses its fundamental mission to “Connect, Collaborate, Inspire and Act” on behalf of the environment.
“A new era of commitment to the environment has begun,” noted Greg Moore, executive director of the Golden Gate National Parks Conservancy. “President Barack Obama has called on risk-takers, innovators and doers to work collectively to ‘roll back the specter of a warming planet.’ The Institute’s mission is to bring together some of the most creative leaders in their fields to share ideas and work together to meet our environmental challenges head-on. Our national park setting speaks to the environmental values and action we hope to advance.”
To learn more about the event go to: Institute at the Golden Gate
Chicago Pizza (photo by Kenn Kiser, courtesy of morguefile.com)
San Francisco has been recognized as one of America’s top cities for foodies, and the city’s entrepreneurial restaurateurs appear intent on keeping it that way.
Leah Garchik of the San Francisco Chronicle has reported, “Tony's Pizza Napolitano, will be the only place in the United States where prospective pizzaiolos - whether professional or home cooks - can be certified by the Scuala Italiana Pizzaioli.”
Tony Gemignani of Pyzano's in Castro Valley will open the new Italian restaurant and pizza school in North Beach in June. Ms. Garchik's article in the Chronicle explains,
A wood-burning oven imported from Naples will be the focus of the space…at 1570 Stockton Street (at Union). The oven means that Gemignani can serve the pizza Margherita that won the Trofeo Citta di Napoli Campionato Internazionale per Pizzaioli in 2007. Ingredients for that pizza will be imported from Naples, and Gemignani will only make a fixed number of pies each day.
The new pizzeria will feature three types of ovens so that it can serve “Roman, Sicilian, New York, Chicago and California, as well as Neapolitan” styles of pizza.
If you’d like to read the article cited above go to: San Francisco Chronicle
Losing family farms not only means losing an important part of our heritage; it means losing our finest source of food. The National Family Farm Coalition (NFFC) provides a voice for grassroots groups on farm, food, and trade issues to ensure fair prices for family farmers, safe and healthy food, and vibrant, environmentally sound rural communities here and around the world.
According to the nonprofit organization's web site:
The National Family Farm Coalition represents family farm and rural groups whose members face the challenge of the deepening economic recession in rural communities. The NFFC was founded in 1986.
The combination of our member groups' grassroots strength and NFFC's experience working on the national level enables us to play a unique role in securing a sustainable, economically just, healthy, safe and secure food and farm system. Additional power comes from collaborative work with a carefully built network of domestic and international organizations that share similar goals.
NFFC chooses its projects based on the potential to empower family farmers by reducing the corporate control of agriculture and promoting a more socially just farm and food policy.
Learn more about the efforts of the NFFC by clicking here: National Family Farm Coalition
 
Triple Chocolate Cheesecake & Amaretto Cheesecake
Like many great recipes, those from Jonathan Lord Cheesecake were born in a family kitchen. Two sisters from Long Island, New York, Carole Kentrup & Kathy Dancik, use cherished recipes refined over the years by three generations of family bakers.
Using the purest ingredients remains a family tradition and they still prepare the same gourmet cheesecake so proudly served at the family’s own holiday table. As the New York Times noted, “It…won the Best of Show award at the Taste of Long Island event...700 diners consumed almost 1,000 slices and voted it the outstanding single dish."
Mrs. Kentrup says she and her sister "just liked making" the cheesecake. Their customers certainly enjoy eating their creations. It's the same cheesecake served at over 150 Long Island restaurants. Many luxury restaurants think so highly of the cake that they claim it as their own.
Jonathan Lord Cheesecake is velvety smooth, rich, creamy and clean to the palate. People who have sampled this elegant dessert agree it's the best cheesecake they have ever tasted. Some claim it's the best "anything" they have ever tasted!
New York Classic Cheesecake
In 1988, the family’s cheesecake was sold under the Jonathan Lord name for the first time. The name sprang from the family's Christian beliefs. The name also explains the company slogan, "A Taste of Heaven on Earth." The bakery has been certified as kosher, and a rabbi inspects it weekly.
If you'd like to taste the best gourmet cheesecakes we were able to find click on any of the following:
Triple Chocolate Cheesecake
New York Classic Cheesecake
Amaretto Cheesecake
Fudge Marble Cheesecake
Strawberry Swirl Cheesecake
Pumpkin Cheesecake
New York Cheesecake Sampler of 8 Flavors
Edible Boletus Mushroom (© Danijelm | Dreamstime.com)
Mushroom-loving cooks will be pleased to learn that the versatile ingredient might do more than just enhance the blend of flavors in a meal, they might improve your health.
Researchers from Arizona State University and Pennsylvania State University have concluded that whole mushroom extracts are “…predicted to be beneficial for boosting anti-tumor immunity.” The humble white button mushroom was found to be more effective than some of its pricier cousins. The researchers published their results in the journal, BMC Immunology.
Traditional Chinese medicine has used mushrooms for thousands of years. Japanese and Chinese practitioners have long recommended Shitake mushrooms in particular for enhancing immunity. Mushroom extracts sold as dietary supplements around the world have been valued at $5 billion annually.
If you’d like to read the BMC Immunology article cited above go to: The effects of whole mushrooms during inflammation
Rhubarb Plant (© Bluestock | Dreamstime.com)
Rhubarb is a robust and prolific, cool-weather perennial. At home in northern climes, if the plant gets two months of frozen ground in winter it should have no diseases or pests. With no need for pesticides, it is an ideal plant for organic growing methods.
Grandma's strawberry-rhubarb pie was a delicious part of childhood on Long Island when I was growing up there, but what else can be prepared using the distinctive, sweet-tart flavor of rhubarb? For an answer to that question we once again turned to our friend Gwen Kenneally. Gwen runs Back to the Kitchen in, a full-service catering and party planning business based in Southern California. She publishes a terrific blog by the same name, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.
Gwen sent us the following recipe and said:
As we step into rhubarb season I get lot of questions about what the heck to do with it! Rhubarb is a relative of buckwheat and has an earthy, sour flavor. Rhubarb is considered a vegetable because it has no seeds. It is most often treated as a fruit, though rarely eaten raw.
Just like fresh cranberries, rhubarb is almost unbearably tart on its own and needs the sweetness of sugar, honey, fruit juice or agave added to balance the acidity. Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic. The other almost-spring addition is the truly amazing and vibrant fruit of blood oranges. It has an extraordinary deep red color and the sweet, sweet flavor of an orange kissed by a raspberry. When you are in the mood for a sweet/sour dish this recipe is a delicious March choice.
Ingredients
• 2 Cups diced rhubarb
• Juice of 4 blood oranges (about a cup)
• Zest of 2 blood oranges
• 1 Cup Red Bee Chunk Honey
• 1/2 Cup B.R. Cohn Stone Ground Mustard
• 4 Pounds boneless chicken breasts
• 1 Tablespoon L'Autunno Blend Extra Virgin Olive Oil
• Salt & pepper to taste
Preparation
1. Combine first 5 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.
2. Skin and lightly pound the chicken breasts. Season with freshly ground salt and pepper. Oil the grill and cook chicken until just done, about 5 minutes per side.
3. Brush chicken with rhubarb glaze during the final minutes of cooking and serve with remaining glaze.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:
Red Bee Chunk Honey
B.R. Cohn’s Stone Ground Mustard
L'Autunno Blend Extra Virgin Olive Oil
Dairy Cows in Vermont (photo by Tara, courtesy of morguefile.com)
This week we received messages from two organizations urging folks to take steps to keep milk for schoolchildren hormone-free. “Studies found that in the 2005-2006 school year, about one in every five pints of milk offered in cafeterias came from cows injected with recombinant Bovine Growth Hormone (rBGH),” according to Care2, a nonprofit, consumer watchdog organization.
The message from our friend Liana of Care2 tells us:
RBGH causes increased risk for birth defects, potentially dangerous pus to form in milk and clinical lameness in cows. Cows treated with rBGH have an increased rate of mastitis, a bacterial infection on the udder, by 25 percent. Often given antibiotics to counter mastitis, rBGH-treated cows grow antibiotic-resistant bacteria that put humans at risk.
Canada, the European Union and several other countries have already banned the use of rBGH in milk production, and U.S. consumers are increasingly opting for milk produced without it. Now, companies may be looking to school lunch programs as an outlet for milk consumers don't want.
The second message we received was from Sarah Alexander of Food & Water Watch, another nonprofit concerned with keeping milk in schools hormone-free. The organization’s message:
Over the last month we've gotten more than 10,000 petition signatures and over 100 groups supporting our campaign for better milk in schools. This is great news, but now it's time to turn up the heat on Congress. That's why we're having the first annual National "Know Your Milk" Day next Wednesday, March 11, 2009.
We're having a call-in day to Congress to ask our Representatives to support artificial hormone-free milk in schools. We need your help to make it a success. Can you host an event for National "Know Your Milk" Day to get at least 10 people to make a call to Congress? This could be as simple as organizing a call-in coffee break at work or an rBGH-free milk and cookies party.
We'll give you everything you need to host an event for National "Know Your Milk" Day, sign up now. The more calls we can get in to Congress, the better chance we'll have to get healthy milk for schools.
If you’d like to sign the petition from Care2 destined for the U.S. Congress go to: Expel the Hormones from School Milk!
To get everything you need to host an event for National "Know Your Milk" Day go to: Food & Water Watch
Seattle Cheese Festival (photo courtesy of Seattle Cheese Festival)
While America’s big manufacturers have been having a tough time of late, the country’s food artisans continue to emerge as a growing new wave of entrepreneurs. Margot Lederer Prado, industrial specialist for the City of Oakland, recently told the Oakland Tribune, "These are sustainable, growing, sectors of our economy."
The Slow Food movement has made tremendous strides in the U.S. in recent years and many parts of the country can now enjoy foods that are both produced locally and rank among the world’s best. America’s artisanal cheesemakers have been winning international awards for some time now, just as American winemakers began winning such awards a generation before them.
Hand-crafted olive oils the have also gained recognition abroad. L'Autunno Blend from Stella Cadente in northern California has been recognized by the Italian Branch of the International Olive Oil Council as "equal to or better than" the best Italian extra virgin olive oil.
L'Autunno Blend EVOO
Large canning companies such as Del Monte once provided numerous jobs on Oakland’s waterfront, but have since moved away. According to the Oakland Tribune, the city now sees “sustainable, local food production as a viable growth area for Oakland's economy” and is taking steps to support those entrepreneurs in the Jack London warehouse district. Ensuring “a sufficient supply of light industrial space for the companies” is considered a key ingredient and regulatory issues are being addressed.
The Jack London Market will be completed later this year, and will include “educational components to promote local, healthy food.” The new market promises to be a real delight for epicureans, “The striking, airy building's first two floors will be devoted to food markets and restaurants featuring local produce and products.”
If you’d like to read the Oakland Tribune article cited above go to: Oakland artisan food industry a bright spot in economic doldrums
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
Fresh Food at the Dallas Farmers Market (photo by Doug Ferber)
"Place of residence plays a larger role in dietary health than previously estimated," said Manuel Franco, MD, PhD, lead author of two recent studies conducted at the Johns Hopkins Bloomberg School of Public Health.
According to a press release from the Bloomberg School's Department of Epidemiology, “Our findings show that participants who live in neighborhoods with low healthy food availability are at an increased risk of consuming a lower quality diet.”
Some of the communities examined were found to have no supermarkets within easy traveling distance, but plenty of fast food outlets serving processed foods high in calories and saturated fats. Even in some communities with nearby supermarkets “the availability of items like fresh fruits and vegetables, skim milk and whole wheat bread” in those stores was often found lacking.
The research from Johns Hopkins echoes the findings of a number of local studies, including one published in 2008 by the N.Y.C. Department of City Planning:
The analysis shows a widespread shortage of supermarkets and neighborhood grocery stores in the city. It also measures the areas with the greatest level of need for fresh food purveyors based on neighborhoods with the highest levels of diet-related diseases and largest populations with limited opportunities to purchase fresh foods. Approximately three million New Yorkers live in high need areas.
The good news is that there are now a number of efforts underway across the country to address the lack of access to healthy food. “Move to Fruits and Vegetables" is part of a broad effort in New York City to increase access to healthy foods that includes support for farmers markets. The Food Trust, a nonprofit based in Philadelphia, was instrumental in creating a $120 million initiative in Pennsylvania to assist in financing supermarkets in underserved communities. Milwaukee’s Fondy Farmers Market is the centerpiece of efforts to promote access to wholesome food in central Milwaukee where there are only a handful of supermarkets.
The Fondy Farmers Market web site states:
…the market’s fundamental purpose is to provide the community with a place to buy fresh produce directly from producers in a congenial atmosphere and to provide producers with a direct market for their goods. Further goals include education about and support of regional sustainable agriculture. Fondy Food Center believes that small family farms are an essential component to growing a socially just, economically viable and environmentally sustainable local food systems. In operating the farmers’ market, our goal is to support small entrepreneurs and stimulate the local economy. We are committed to making educational and economic connections between urban residents and local farmers.
If you’d like to read the press release from Johns Hopkins cited above go to: Healthy food availability could depend on where you live -- so does the quality of your diet
Boston Skyline (©andrebrilliant, courtesy of morguefile.com)
Boston attracts 12 million visitors each year and offers so many places of interest and sensory delights that multiple visits are needed just take in the most celebrated.
For history buffs the Old North Church that sent Paul Revere off on his famous ride, the Freedom Trail, the U.S.S. Constitution Museum, and the John F. Kennedy Library are virtually mandatory. The Massachusetts Historical Society dates to 1791, and offers a trove of material illuminating the Adams Family, the Antislavery Movement in Massachusetts, and a great deal more.
The culturally inclined can marvel at the priceless artwork on display at the Museum of Fine Arts and the Isabella Stewart Gardner Museum and listen to Bernard Haitink conduct the Boston Symphony Orchestra. For families there is the Boston Children's Museum. According to the Museum’s web site, it is “Boston's First Green Museum" and has been “building innovative, meaningful, and fun exhibits for over 90 years.”
Health conscious foodies might want to attend the Natural Foods Expo in mid-September and the Annual Boston Vegetarian Food Festival (free admission) at the end of October.
Dining options in Boston are as rich as the rest of the city’s offerings. Traditional New England fare with its classic seafood dishes are complemented by New American restaurants where cutting edge chefs display their creativity. Overall, the wealth of dining choices is as diverse as the city’s multi-cultural population.
Even the city’s Boston Globe has historic roots, having published its first issue in 1872. In these times of tight budgets the newspaper has posted an article identifying “just a few of the worthy and affordable options” for devotees of sashimi and sushi. The Globe article is intended to be only a partial list of seven. At the top of that list is Blue Fin in Cambridge, where “Japanese families and Cambridge students rub elbows.”
If you’d like to read the Boston Globe article cited above go to: Raw deal, Sushi lovers in the market for good value have a world of possibilities
For helpful info on planning a trip to Boston go to: The City of Boston
California Vineyard (© Rboncato | Dreamstime.com)
Last week we noted that European imports of America’s artisanal cheeses were on the rise. Soon afterwards we learned that the world is importing more American wines than ever before. Those two developments were practically unthinkable just a couple of decades ago.
Ninety percent of the wines exported from the U.S. are made in California, according to the Wine Institute, a large advocacy and public policy association for California wine. A press release from the Institute says, “Nearly half of U.S. wine exports are shipped to the European Union, accounting for $486 million. Volume shipments to the European Union increased 9% in 2008 compared to 2007.”
“Wine is California’s second leading export product by value, and there is great opportunity to build upon this progress as the U.S. is the world’s fourth leading wine producer, yet holds a 6% share of the world export market,” said Linsey Gallagher, Wine Institute International Marketing Director.
The country’s vintners and crafters of fine cheeses may not have the ancient legacies of their European counterparts, but they've come a long way in their relatively short history. With their commitment to excellence gaining increasing recognition overseas they are helping preserve American livelihoods and bringing home revenue from abroad. And that is very good news in these worrisome times.
If you’d like to read the press release on which this item was based go to: Wine Institute
 
Fair Trade Dark Chocolate Bars & Artisanal Champagne Vinegars
Can a small entrepreneurial company prosper by doing some good for America’s family-owned farms and small creative kitchens? The owners of American Feast are convinced the answer is yes.
The company delivers food straight from family farms and artisans preparing specialties to customers across the United States. The free-range pheasant from Wisconsin’s MacFarlane Farm sold by American Feast was served at President Obama’s Inauguration Luncheon, just weeks after the company’s hand-harvested Manoomin (authentic wild rice) was served for New Year’s Eve Dinner at Alice Waters’ famed Chez Panisse.
Jeff Deasy, American Feast’s president, says, “The company’s founders have done pretty well growing up in the U.S. We were able to attend good schools and use our educations to succeed in the world. We want to give something back by making American Feast a success for the folks who provide us with exceptional food. If we can help improve their financial situations, we’ll be making a contribution to a healthier and more sustainable food system.”
Farm Fresh Rum Raisin Sauce
The company’s Chef Advisor Jesse Frost says, “By supporting family-scale farming we’re supporting the wisdom of sustainable agriculture. Small farmers can produce the highest quality and freshest ingredients possible for preparing the most delicious meals.
Chef Jesse went on to say, “We’re part of the slow food community that celebrates local, seasonal and artisanal cooking. Natural products make for light, fresh cuisine that cleanses the body and rejuvenates the mind.”
Mr. Deasy added, “The superb quality of American foods deserves recognition among the world’s best. The foods we offer have won a lot of national and international awards. We think people will keep coming back for more.”
Besides offering foods produced naturally on sustainable farms and artisanal foods made in small creative kitchens, the American Feast web site provides a tremendous amount of information on healthy eating and cooking, and there are plenty of free recipes calling for ingredients from America’s family farms and creative kitchens.
To view the young company's sustainable food web site go to: American Feast
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