Cauliflower (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
Results showed that, depending on the vegetable, cooking on a flat metal surface with no oil (griddling) and microwave cooking maintained the highest antioxidant levels.
Fruits and vegetables are considered to be the major contributors of nutritional antioxidants, which may prevent cancer and other diseases. Because of their high antioxidant levels and low-calorie content, consumers are encouraged to eat several servings of fruits and vegetables daily.
Researchers at the University of Murcia and the University of Complutense in Spain examined how various cooking methods affected antioxidant activity by analyzing six cooking methods with 20 vegetables. The six cooking methods were boiling, pressure-cooking, baking, microwaving, griddling and frying. Their findings showed the following:
• The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying.
• Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
• The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
• Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods.
Griddle- and microwave-cooking helped maintain the highest levels of antioxidants, produced the lowest losses while “pressure-cooking and boiling [led] to the greatest losses,” says lead researcher A. M. Jiménez-Monreal. “In short, water is not the cook’s best friend when it comes to preparing vegetables.”
For more information on the topic go to: Institute of Food Technologists
To receive a copy of the study please contact Jeannie Houchins at jhouchins@ift.org
Gourmet Brownies (image courtesy of Greyston Bakery)
Coming up with great gift ideas is always a challenge. With Mothers Day and Fathers Day approaching, why not send a delicious gift and help people in need at the same time? Sending Greyston’s brownies tells your loved ones that you believe in making choices that make a difference, especially those who can use a helping hand.
We think Greyston Bakery makes the best brownies we’ve ever tasted and buying them is a delicious way to share the wealth. Profits from Greyston Bakery support low-income housing, childcare, health services, and technology education. The Bakery offers on-site training and fair wages and benefits to more than 65 local residents, regardless of their work history.
For years, Greyston Bakery indulged metropolitan New York's most discerning tastes, supplying outstanding desserts to many of the city's top-rated restaurants. In 1988, Greyston found a new calling in the inclusion of baked goods in ice cream, and since then has become the exclusive producer of brownies for the renowned Ben & Jerry's brand. In addition to their output of 20,000 pounds of ice cream mix-ins per day, Greyston now proudly offers a line of exceptional gourmet brownies.
The Old-fashioned Chocolate Fudge Brownie, also known as "the original," is the quintessence of brownie satisfaction. Just what lovers of tradition would expect; the only surprise is its simple perfection.
Few brownie embellishments rival the appeal of the Walnut Brownie. Its hearty taste and sturdy texture bring balance to the intensity of chocolate. For nut-and-chocolate lovers, this variation is an embarrassment of riches — and richness.
Espresso Bean Brownie is the order of the day, or night, when the craving is not only for sweet, but for sultry as well. Coffee's character comes through, but with nuance and discretion. It's still a brownie, but in a little black dress.
Only in color does the Blondie pale by comparison. Chewy, chunky, luscious with walnuts and the bouquet of brown sugar, this confection boldly holds its own among dessert connoisseurs.
If you can’t decide which flavor to choose, just order the Gourmet Brownie Assortment and get them all!
To purchase some of Greyston’s delectable treats click on any of the following:
Gourmet Brownie Assortment
Old-fashioned Chocolate Fudge Brownie
Walnut Brownies
Espresso Bean Brownies
Blondies
Peruvian Man Napping (© Photographer: Pavalache Stelian | Agency: Dreamstime.com)
Over the years there’s been compelling evidence that a Mediterranean-style diet rich in fruits and vegetables, whole grains, fish, nuts, and olive oil works wonders for keeping a healthy heart. The people who thrive on such diets have significantly lower rates of heart disease than those who consume a lot of deep-fried foods, processed meats, refined flour, and pure sugar. Drinking wine in moderation is far healthier than drinking soda.
But it seems that there may be more to the healthy results of the Mediterranean lifestyle than just the food and wine. After a study of more than 23,000 subjects, scientists from Greece’s University of Athens Medical School and the Harvard School of Public Health have found that a propensity for midday naps and siestas among Mediterranean cultures may be playing an important role in keeping people free of heart disease.
According to an article in Scientific American the researchers concluded that “those who took afternoon siestas of 30 minutes or more at least three times a week had a 37 percent lower risk of dying from heart disease than those who did not." Afternoon siestas have long been a part of daily life in Greece.
While Americans are accustomed to getting their sleep in a continuous stretch at night, quite a few Mediterranean and Latin American countries honor the midday nap or siesta. One explanation for the health benefit of a midday snooze is the relief it provides from stressful work. After a pleasant and relaxing sleep people can return to work with less chance of developing chronic stress, which has been implicated in heart disease.
If you’d like to read the article in Scientific American cited above go to: Napping May Be Good for Your Heart
Solar Panels (© Maxfx | Dreamstime.com)
Whole Foods Market recently contracted to add solar energy to more than 20 locations; including existing installations, solar will be brought to the rooftops of more than 30 of the Company's stores nationwide.
With an installation at its Berkeley, California store in 2002, the Company became the first retailer to introduce solar power as its primary lighting source. Including potential future rollout phases, Whole Foods Market hopes to have close to 70 total locations with rooftop solar panels, close to one-fourth of the Company's total number of stores.
"Whole Foods Market is thrilled to set the environmental bar even higher by pioneering the development and deployment of alternative energy sources such as solar and wind power," said Lee Matecko, Whole Foods Market Global Vice President of Construction and Store Development. "We are also reducing energy consumption in new and existing stores with some exciting innovative technologies that are making a real difference."
If you’d like to read the press release on which this item was based go to: Whole Foods Market Announces Alternative Energy Investment
Wheat & Sky (photo by Cheryl Rankin, courtesy of morguefile.com)
Nine finalists for the first-ever Growing Green Awards were announced today by the Natural Resources Defense Council. The awards recognize individuals who have demonstrated extraordinary contributions to sustainable food in advancing farming practices, climate and water stewardship, farmland preservation and social responsibility from farm to fork.
“While food is an essential part of our day-to-day lives, most Americans are unaware that climate change and our food system are inextricably linked,” said Michael Pollan, best-selling author of "The Omnivore’s Dilemma" and chair of the award selection panel. “The Growing Green Awards finalists are leaders and innovators whose sustainable food production, business and practices contribute to improving the health of people and the planet.”
The finalists’ achievements include ingenious on-farm practices to minimize reliance on chemical inputs, energy and water; ecologically integrated urban aquaculture; leadership in influencing large institutions to purchase more sustainable food; and outreach to help consumers better understand the relationship between food and environment.
“By recognizing the achievements of these individuals, we want to inspire other entrepreneurs and opinion leaders to follow their example,” said Jonathan Kaplan, Director of the Sustainable Agriculture Program at NRDC. “The Growing Green Awards are our way of saying thanks for their extraordinary contributions.”
NRDC received nearly 140 nominations from diverse growers, entrepreneurs and business leaders across the country. The nine finalists were selected in the categories of Food Producer, Business Leader, and Thought Leader. The winners will be announced in early May followed by an award ceremony on May 9.
Members of the selection panel include: Larry Bain, Founder of Nextcourse and Food from the Parks and Co-Founder of Let’s Be Frank; Fred Kirschenmann, Distinguished Fellow of the Leopold Center and President of Stone Barns Center for Food and Agriculture; and Karen Ross, President of the California Association of Winegrape Growers.
Winners will celebrate at NRDC’s 2009 San Francisco benefit, Food for Thought, an event that will also honor Michael Pollan for his contributions to the field of sustainable food. The event will be held at the California Academy of Sciences on May 9. Following are the nine finalists:
Food Producer
Will Allen of Growing Power in Milwaukee, WI
Judith Redmond of Full Belly Farm in Guinda, CA
Joel Salatin of Polyface Farm in Swoope, VA
Business Leader
Fedele Bauccio of Bon Appétit Management Co. in Palo Alto, CA
Michael Rozyne of Red Tomato in Canton, MA
Thaleon Tremain of Pachamama Coffee Coop in Davis, CA
Thought Leader
Ann Cooper of Berkeley Unified School District in Berkeley, CA
James Harvie of Institute for a Sustainable Future in Duluth, MN
Sibella Kraus of Sustainable Agriculture Education (SAGE) in Berkeley, CA
Find out what's fresh in your state, get local food recipes from restaurants around the country, and take Natural Resources Defense Council's new local food widget with you at: NRDC's Food Miles Page
Read Michael Pollan's blog in GreenLight: A food revolution in the making from Victory Gardens to White House Lawn
Read Jonathan Kaplan's blog in Switchboard: NRDC's Growing Green Awards: An olive branch (organic of course) to agriculture
Spring Orchard (photo by clconroy, courtesy of morguefile.com)
Belt-tightening of family budgets is widely underway, but consumers are showing a willingness to purchase products perceived as promoting a healthier and more sustainable future despite their higher cost.
Though it represents a slowing of the double-digit growth of years past, Nielsen Company research indicates that the growth of organic food sales was 5.6% in December compared to the same month a year ago. According to Nielsen’s findings, sales at natural food stores reached $4.2 billion in 2008, an annual increase of 10.9%.
A survey by GlobeScan, commissioned by the non-profit Fairtrade Labelling Organizations International, found international support among consumers for companies they believe are dealing justly and ethically with producers in developing countries. Sales of products certified Fairtrade were up by 24% in Austria, by 40% in Denmark, by 57% in Finland, by 22% in France, by 75% in Sweden, by 43% in the United Kingdom and by 10% in the United States in 2008, when compared with 2007. The majority of consumers expect companies to actively support community development in developing countries.
A Harris Interactive poll found that of the 73% of consumers who purchase "green" products, about 67% are purchasing the same amount of green products, while 26% are buying more, and only 8% are buying less. The Harris poll asked adults how recent economic conditions had affected their purchasing of "green" products or services such as non-toxic or biodegradable cleaning products and restaurants that serve locally sourced food.
A Native American says a prayer & hands out tobacco as an offering of thanks to Nature (photo by Greg Peterson)
Eat well with the "food that grows on the water." Native Harvest Wild Rice grows naturally in the lakes of Northern Minnesota and is hand-harvested by Ojibwe communities on the White Earth Indian Reservation using traditional methods.
Unlike the genetically manipulated "wild rice" grown in paddies, this authentic wild rice is an important American heirloom crop and a central part of Anishinaabeg culture and tradition. Anishinaabeg is a self-description often used by people belonging to the indigenous Odawa, Ojibwe, and Algonkin peoples of North America, who share closely related Algonquian languages. Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada, harvest and process wild rice in the tradition of their ancestors.
Manoomin, as the wild rice is known, is part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. One definition of Anishnaabeg is Original-People. Another refers to ideas about the good people that are on the right path given to them by the Creator.
The campaign to protect the integrity of this authentic wild rice is an important aspect of the White Earth Land Recovery Project in Ponsford, Minnesota. The Project’s mission is to facilitate recovery of the original land base of the White Earth Indian Reservation, while preserving traditional practices of sound land stewardship, language fluency, community development, and the spiritual and cultural heritage of the people of White Earth.
Winona LaDuke is the organization’s Founder and Director. A graduate of Harvard and Antioch Universities, Ms. LaDuke received the Reebok Human Rights Award in 1989, with which, in part, she began the White Earth Land Recovery Project. The Project’s wild rice campaign is working to prevent the taking of the essence of the wild rice by the paddy rice industry, which would leave the Native Americans who have been the stewards of this resource for many centuries with nothing.
The campaign began in 2002, with the historic gathering that brought together traditional rice harvesters from Minnesota, Wisconsin and Michigan to meet with members from the academic, scientific and non-profit communities. That meeting set the foundation for the ongoing struggle to protect the sacred wild rice from issues of bio-piracy, further genetic manipulation, patent struggles and labeling issues.
The four main components of the wild rice campaign are:
1) Protecting the intellectual property rights of the Anishinaabeg.
2) Opposing genetic modification and contamination of wild rice.
3) Promoting a fair trade for traditionally hand-harvested, natural lake wild rice.
4) Educating on the tradition and culture surrounding wild rice.
Manoomin
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Sweet Melissa Patisserie in Cobble Hill, Brooklyn has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has a terrific book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking. Here’s a recipe from her book based on a Julia Child recipe. Melissa writes, “It is the best brownie I’ve ever met.”
Ingredients for 1 Dozen Brownies
• ½ Pound (2 sticks) unsalted butter
• 4 Ounces best-quality unsweetened chocolate, coarsely chopped
• 2 Large eggs
• 1½ Cups sugar
• 1 Teaspoon pure vanilla extract
• 1 Cup all-purpose flour
• ½ Teaspoon kosher salt
• ½ Cup American Black Walnuts, coarsely chopped is optional, we like them large
Preparation
Before you start: Position a rack in the center of your oven. Preheat the oven to 350 F. Butter and flour a 9 x 9 x 2-inch square cake pan.
1. In the top of a double boiler set over simmering, not boiling, water, melt the butter and chocolate. Remove the heat but keep warm.
2. In the bowl of an electric mixer fitted with the whip attachment, beat together the eggs, sugar, and vanilla on medium speed until pale yellow in color, about 2 minutes. Add the melted chocolate and mix to combine.
3. Ina separate bowl, whisk together the flour and salt.
4. Add the flour mixture in 3 batches, mixing on low speed until just combined. Do not overmix. Scrape down the sides of the bowl. Stir in the nuts by hand.
5. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until sides begin to pull away from the pan and center is moist but not runny, and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.
6. When cool, loosen the edges of the pan with a knife and invert the brownies onto a cutting board. Cut into 12 brownies, measuring 3 inches by 2½ inches, or serve straight from the pan.
The brownies keep in an airtight container at room temperature for up to 3 days, or can be wrapped in plastic wrap and refrigerated for up to 5 days.
If you'd like to purchase some American Black Walnuts & Native Pecans go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
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
Amish Farm (photo by Marianne Venegoni, courtesy of morguefile.com)
Since the mid-1990s the biotech industry has claimed that genetic engineering (GE) would improve crop yields and help feed the world’s growing population, but a recently released report concludes “…that GE has done little to increase overall crop yields.”
The report, “Failure to Yield: Evaluating the Performance of Genetically Engineered Crops," was authored by Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists (UCS) Food and Environment Program.
In a press release accompanying the report Gurian-Sherman stated,
The biotech industry has spent billions on research and public relations hype, but genetically engineered food and feed crops haven't enabled American farmers to grow significantly more crops per acre of land. In comparison, traditional breeding continues to deliver better results.
Recommendations
In light of the report, the Union of Concerned Scientists recommends government agencies and universities should redirect substantial funding, research, and incentives toward proven approaches that show more promise than genetic engineering. “These approaches include modern methods of conventional plant breeding as well as organic and other sophisticated low-input farming practices,” according to UCS.
UCS urges food-aid organizations to work with farmers in developing countries, where increasing local food production is urgent, and make “these more promising and affordable methods available.”
Scientists at UCS also assert, “Relevant regulatory agencies should develop and implement techniques to better identify and evaluate potentially harmful side effects of the newer and more complex genetically engineered crops. These effects are likely to become more prevalent, and current regulations are too weak to detect them reliably and prevent them from occurring.”
"If we are going to make headway in combating hunger due to overpopulation and climate change, we will need to increase crop yields," said Gurian-Sherman. "Traditional breeding outperforms genetic engineering hands down."
Funders
Funding for the report was provided by C.S. Fund, CornerStone Campaign, Deer Creek Foundation, The Educational Foundation of America, The David B. Gold Foundation, The John Merck Fund, Newman’s Own Foundation, Next Door Fund of the Boston Foundation, The David and Lucile Packard Foundation, and UCS members.
If you’d like to read the UCS report cited above go to: Failure to Yield: Evaluating the Performance of Genetically Engineered Crops
To view a previous post on the topic go to: Study: Genetic Modification Reduces Crop Yields
 
Wolffer Winery & Vineyards (Images courtesy of Wolffer Winery)
American Feast was founded by folks hailing from Long Island, so it's a particular pleasure to report that the 2007 Wölffer Estate Vineyard Late Harvest Chardonnay, an ice wine, was named Best Dessert Wine at the 26th Annual San Diego International Wine Competition.
The award ranks as one of the most prestigious garnered by a wine from New York State. The accolade has us a little prideful of having noted in November of 2007 that Long Island had just experienced near perfect weather conditions for its winegrowing season, producing the best crop seen in years.
Like many of Long Island's vineyards, Wolfford's vineyards in Sagaponack are former potato fields. The unique terroir of Eastern Long Island's South Fork is similar in some respects to conditions in Bordeaux. The local soil, called Bridgehampton loam, is a by-product of the glacial moraine that formed Long Island, and provides a wonderful home for grapevines.
Sustainable Winegrowing at Wolffer Winery
According to Wolffer Winery's Founder and Owner, Hamburg-born Christian Wölffer:
This land is important to us and we do everything we can to protect it. We actively participate in the Long Island Sustainable Viticulture Program. It is designed to encourage practices with low environmental impact that maintain or improve soil, and help us become better stewards of land.
To learn more about Wolfferd Winery and plan a visit there go to: Wolfferd Winery
For more info on Long Island Wine Country go to: The Long Island Wine Council
Dairy Cow (photo by Emily Roesly, courtesy of morguefile.com)
Despite strong opposition from the public and farmers alike, the Kansas State Legislature has passed a bill limiting a farmer’s right to tell customers that the farm’s milk is free of Recombinant Bovine Growth Hormone (rBGH).
Here’s what our friends at the Organic Valley farmers cooperative have to say about it:
Kansas House Bill 2121 specifies that dairy products promoted as being produced by cows that don't receive injections of Recombinant Bovine Growth Hormone (rBGH) include a potentially misleading disclaimer stating there are no significant differences between milk from cows that are injected with rBGH and cows that are rBGH-free. The "no differences" statement is based on an 18-year-old FDA review of rBGH; however, FDA’s own publications, as well as subsequent scientific studies have shown that there are significant differences, some of which may affect human health.
Just a short time ago, our friend Liana of Care2 told 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.
Kansas Governor Kathleen Sebelius could sign the bill as soon as April 16th.
If you’d like to send a message to Governor Sebelius go to: The Center for Food Safety
If you’d like to sign a petition opposing passage of the bill described above go to: Food & Water Watch
Pecans on the Tree (photo by Doug McAbee, courtesy of morguefile.com)
"Pecan" is from the Native American Algonquin language, covering "all nuts requiring a stone to crack". The sweet tasting Native Pecan is from the Hickory family and terrific for any number of recipes. We love Southern Pecan Pie, but recipes for it abound. For something more original we again turned to our good friend Gwen Kenneally. She’s the Founder of Back to the Kitchen, a full-service catering and party planning business based in Southern California, and her original creations have delighted her clients for years. Her terrific blog, also named Back to the Kitchen, is a fine collection of culinary nightmares & triumphs meant to inspire readers to explore their own creative approaches to cooking.
Generous Gwen just sent us her recipe for Pecan Bars and wrote:
Think of a perfect taste of heaven. That’s where I was years ago when I started working with pecan bars. I have made so many that I wonder why people love them so much. I use them as part of a little sweet bite dessert tray. Imagine bite size portions of all your favorite treats and never having to choose between something fruity or creme brulee. Being a culinary adventurer I have played with the recipe by adding two cups of melted 70% cocoa chocolate and a tablespoon of freshly grated ginger. How could they possibly be any better? Then I made them for a family event using the native pecan halves. They were so amazing I got two marriage proposals! I am still single, but will always remember the joy that these Native Pecan Bars brought to many people.
Ingredients for Crust
• 1/2 Pound butter (2 sticks)
• 1/2 Cup sugar
• 1 Egg
• 1/4 Teaspoon salt
• 3 Cups flour
Preparation of Crust
1. Preheat oven to 350 degrees. Mix in large bowl.
2. Press the dough into a large (pre-sprayed) jelly roll pan. Remember to press the dough up the sides too.
3. Bake for 15 minutes, until slightly brown. Set aside.
Ingredients for Topping
• 1/2 Pound butter (2 sticks)
• 1/2 Cup Red Bee Chunk Honey
• 1/4 Cup sugar
• 1 Cup plus 2 tablespoons brown sugar
•1/2 Cup heavy cream
• One 12-Ounce bag of Hammons Native Pecan Halves
Preparation of Topping
1. Melt butter and honey in a saucepan then add all sugars and bring to a boil (not stirring.) Let it boil approximately 2 minutes. Remove from heat and then stir.
2. Add cream and pecans. Let sit for 5 minutes. Pour into crust and then bake at 350 degrees for 30 minutes, reducing the heat the last 10 minutes to 250 degrees. Make sure it gets real bubbly looking.
3. Let cool for an hour before trying to cut bars. Cut 4 rows x 6 rows. Then cut triangular, bite size pieces by slicing diagonally in both directions.
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
To purchase the Red Bee Chunk Honey from Connecticut and the Hammons Native Pecans from Missouri click on the following:
Chunk Honey
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
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
Brooklyn Bridge (photo by Seemann, courtesy of morguefile.com)
Food activists, local farmers, health advocates, academics, union leaders, elected officials, restaurateurs, and concerned citizens will gather on Saturday, May 2nd to discuss the changes and challenges in our global food economy and how it impacts our communities. Workshops and speeches will provide education and networking opportunities for individuals to get involved for improving our diet, health and environment.
Keynote Speakers
The Brooklyn Food Conference will have dozens of community groups and hundred of volunteers participating. Key-note speakers include well-known activists Dan Barber, executive chef and owner of Blue Hill Restaurant, and a leader of fair trade development and healthy food; Anna Lappé, co-founder of the Small Planet Institute and the author of Grub: Ideas for an Urban Organic Kitchen; Raj Patel of the University of California, Berkeley, and the author of Stuffed and Starved: The Hidden Battle for the World Food System; as well as LaDonna Redmond, head of the Institute of Community Resource Development in Chicago.
“Never before have there been such compelling reasons to rethink our energy policy, our environmental policy, and our health care system – and we cannot make headway on any of these without addressing food,” said Dan Barber, who will speak at the opening plenary session.
The Brooklyn Food Conference aims to increase awareness and education around food issues and establish a Brooklyn Food Coalition that will develop a Legislative Food Agenda. A town hall event will give participants the opportunity to testify in front of the elected officials expected to attend.
300 Volunteers Make it Happen
The conference is entirely volunteer driven – from event planning to fund raising and community outreach. A team of over 300 volunteers has been planning the conference for 7 months, and 2,000 participants are expected to attend. More than 75 organizations, including non-profit and community organizations, schools, elected officials and local businesses are partners in this effort. There will be a full program of workshops and
activities for children.
“We hope to change our food system on local, state and federal levels so that all people have access to healthy food, and to ensure consumers and workers are treated with fairness and justice,” said Nancy Romer, the conference’s General Coordinator. “This conference is the official beginning of our collective efforts.”
Co-Sponsors
Co-Sponsors for the conference include: The Park Slope Food Coop; Caribbean Women’s Health Association; World Hunger Year; Brooklyn Rescue Mission; and Brooklyn’s Bounty. The conference is generously hosted by the administrators, teachers, students, and parents of John Jay High School and P.S. 321.
Who: The Brooklyn Food Conference is a project of the Brooklyn Food Coalition.
What: The Conference is a grassroots event for a just, secure, sustainable, healthy and delicious food system.
Where: P.S. 321 and at John Jay High School, 7th Avenue in Park Slope
The Conference is FREE and open to all!
To register and for more information, visit the official web site: Brooklyn Food Conference
"The 'First State' may be small in size, but it’s still a leader in farmland protection. Delaware has protected more acres of farmland per capita than any other state and just celebrated the protection of the state’s 500th farm." So we just learned from our friends at American Farmland Trust.
Such milestone's don't come easy. In the late 1800s the state had more than one million acres of farmland. By the 1990s, almost half of that farmland was gone, but the desire to preserve what remained resulted in the formation of the Delaware Agricultural Lands Preservation Foundation in 1991. Under the preservation program, landowners agree not to develop their lands for at least 10 years, using the land only for farming. In exchange, the state provides tax benefits, right-to-farm protection, and the option to sell a preservation easement, keeping the land permanently free from development.
American Farmland Trust’s President, Jon Scholl, commended the program in a letter to Delaware's Secretary of Agriculture Ed Kee:
Protecting the most basic resource of agriculture—the land—from non-agricultural development ensures that our farms and farmland will continue to provide the bounty of food and fiber along with continuing to contribute to our environment, local communities, heritage and well-being for generations to come.
Less sprawl and more land capable of producing healthy food for generations to come...Bravo Delaware!
If you’d like to learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
Organic Produce & Egg (photo by Mary Thorman, courtesy of morguefile.com)
Like those in countries around the globe, the people of the United Kingdom are feeling the effects of the world’s financial downturn. Since last summer unemployment has risen and retail sales have fallen. Still, the 2009 Organic Market Report from the U.K.’s Soil Association says:
…there is a core of consumers who are in no mood to ditch their commitment to organic products. They are far more likely to cut their spending on eating out, leisure activities and holidays than to reduce what they spend on organic food. They would rather economize by buying cheaper cuts of organic meat or by buying frozen organic vegetables than by compromising their organic principles.
The report says that to trim spending, U.K. consumers have been “shopping less often, buying fewer premium products and prepared foods, and switching to lower-cost retailers.” Organic consumers have engaged in belt-tightening measures along with the rest of the populace, according to the report, but “36% of these committed organic consumers expect to spend more on organic food in 2009, and only 15% expect to spend less.”
The authors of the report see the expansion of organic farming as essential to the reduction of carbon emissions and are optimistic about the future of the organic market in the United Kingdom:
Against this background it is encouraging to report that sales of organic food increased by 1.7% last year – in marked contrast to the prophecies of doom made by some. This growth points to some underlying resilience in the organic market, suggesting that it has the potential to grow dynamically once the economy picks up.
If you’d like to read the full report from the Soil Association go to: 2009 Organic Market Report
Detroit Skyline (© Icholakov | Dreamstime.com)
Planning is underway to create the world's largest urban farm on more than 70 acres of vacant lands and abandoned properties within the City of Detroit, announced John Hantz, CEO of Hantz Farms, LLC.
Michigan State University Adds Expertise
Hantz Farms is working directly with Michigan State University to add its expertise on agricultural and soil sciences and consulting with the W.K. Kellogg Foundation, a national leader in community-based food systems.
"Urban agriculture is an opportunity to provide an effective economic development program for the Detroit community," said Jeffrey D. Armstrong, Dean of the Michigan State University College of Agriculture and Natural Resources. "This is a challenging and exciting opportunity."
"Detroit could be the nation's leading example of urban farming and become a destination for fresh, local and natural foods, and become a major part of the green movement," said Hantz, a Detroit resident. "Hantz Farms will transform this area into a viable, beautiful and sustainable area that will serve the community, increase the tax base, create jobs and greatly improve the quality of life in an area that has experienced a severe decline in population."
The plan is to grow natural, local, fresh and safe fruits and vegetables to help meet Michigan's increasing demand for locally grown produce. In addition to food and Christmas trees, the farm will harvest wind energy and utilize geothermal heat and biomass fuel from recycling compost.
"It makes great sense to utilize the blighted and abandoned land in the city to produce fresh, nutritious food for local consumers," said Rick Foster, vice president for programs at the Kellogg Foundation. "Urban development projects like this one not only create good food and connection to nature, but serve as an economic development anchor for others in the community."
Some Prefer Small Community Gardens
The developers believe that if the project is approved by Detroit city officials, work would begin immediately and the farm would be operating within six months. Some Detroiters would prefer to see vacant land used for small community gardens that would help bring neighborhoods together.
Fresh Fruit (photo by Jeltovski, courtesy of morguefile.com)
Our friends at the Produce for Better Health Foundation tell us that as families cut back on purchases they are also cutting back on fruits and vegetables. The Foundation’s annual survey found that although 60% of Moms continue to believe that their families eat too few fruits and vegetables, Moms are including less of them in meals and snacks.
Reported fruit consumption has dropped 12% since a year ago and vegetable consumption is down 6%. The survey points to the nation’s current economic recession for the negative impact on mother’s attitudes and behaviors regarding fruits and vegetables, especially in lower income households.
This is the fourth year PBH has conducted their Moms survey, and the first year a decrease in fruit and vegetable consumption has been noted. Most Moms (87%) still believe it’s important to include fruits and vegetables in their family’s diet. But, citing barriers such as cost and different preferences amongst family, Moms feel they need more support. And they do—90% of Americans consume fewer fruits and vegetables than the recommended daily amount, which ranges from 2 to 6½ cups each day.
Support Available for Moms
To give Moms the support they need the Foundation’s web site, Fruits & Veggies—More Matters, offers free tools and advice. The website includes tips, recipes, and other resources to help Moms make adding more fruits and vegetables to their families’ diet easier—and more affordable—than they might think.
“It is important to continue to eat healthy, even in tough economic times,” says Elizabeth Pivonka, Ph.D., R.D., PBH President and CEO. “Fruits and vegetables are an inexpensive part of a healthy lifestyle, and Fruits & Veggies—More Matters can show Moms how to include more, both at home and on the go.” According to the survey, an increase in the consumption of fruits and vegetables correlates with Moms awareness of Fruits and Veggies—More Matters.
To visit the Produce for Better Health Foundation’s web site go to: Fruits & Veggies—More Matters
To view some of the previous posts on this topic go to any of the following:
1. America's Children Need to Eat More Fruits & Veggies
2. Farm to School Programs Make a Healthy Difference
3. Getting Kids to Enjoy Eating Fruits & Veggies
A brief survey of today’s store shelves will attest to the desire of American consumers to make eco-friendly purchases and marketers’ efforts to give them what they want. The trend covers almost all product categories, but producers of organic spirits remain a pretty elite group.
Crop Harvest Earth and Square One Organic Spirits have successfully crafted premium vodkas using organic grain harvested from healthy soil, free of pesticides and chemical fertilizers. This month, boutique American vodka producer, Blue Ice Vodka, joined the select band of environmental producers with the launch of Blue Ice Organic Wheat Vodka. It is the brand’s first new vodka since 2001, when it introduced Blue Ice Vodka, distilled from Idaho Russet Potatoes and acclaimed for its smooth taste.
Complementing Blue Ice’s hallmark potato vodka, Blue Ice Organic Wheat Vodka continues the tradition of founder Jim Myerson’s commitment to producing premium spirits reflective of the quality and purity of Idaho’s natural resources. The new vodka is certified organic by the USDA, as Master Distiller Bill Scott uses no chemical additives of any kind.
A press release from the company says, “Blue Ice Organic Wheat Vodka features a harmonious blend of pristine Idaho water and locally harvested, certified organic winter wheat.” Giving the new vodka an exceptionally high rating for its taste, the Beverage Testing Institute described it as, “smooth, lively and lightly spicy.”
“In a crowded market inundated with fly-by-night brands…Blue Ice Vodka’s flagship potato vodka has parlayed into the birth of Blue Ice Organic Wheat Vodka, the next natural progression in this family-owned operation’s devotion to bottling exceptional American vodkas,” said Kevin Egan, Vice President of Sales and Marketing for 21st Century Spirits, owner of Blue Ice.
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