(photo courtesy of Library of Congress)
An advocate for sustainable farming once said that when it comes to farming everything you're great-grandfather did was better. Today, a major challenge facing all of us who want to see a healthier and more sustainable food system is overcoming the predominance of factory farms across America.
Giant factory farms are the prime culprits when it comes to the unhealthy use of pesticides, herbicides, anitbiotics, and hormones. They foster inhumane conditions for animals and wreak environmental devastation. The government purchases their surplus production and much of that food ends up being served to children for school lunches.
The food they produce is making people sick and the vast majority of people find themselves on the hook for the medical costs that result. Enormous quantities of fossil fuels are burned to transport their products to population centers. Dealing with the pollution they cause incurs enomrmous costs for environmental cleanups. Who pays?
And if you love eating good food as much as we do, you already know that food from factory farms is quite bland when compared to food that is fresh and sustainably produced.
There's no quick and easy solution to the problem, but every small step forward takes us closer to a brighter future. We just received this message from our friends Sarah, Alex, Noelle and The Food Team at the nonprofit Food & Water Watch:
Small farmers across the country are struggling to make ends meet, yet the USDA is helping new factory farms come on line by encouraging banks to give them guaranteed loans. Family farm groups from across the country are calling on the USDA to stop backing new factory farms. Can you take action to stop new factory farms?
Factory farms have already forced out many small producers by lowering the price that farmers are paid for chickens and pigs. The tough economic times are hitting everyone hard and many farmers are losing their contracts. The USDA has bought up surplus pork, chicken and eggs for nutrition and school lunch programs to absorb some of the over-supply, but still, the agency continues to back loans for new factory farms.
To make matters worse, taxpayers pay for this bad policy twice - when the government buys up surplus production and again when low prices drive producers out of business and USDA pays for the defaulted loans.
Tell Secretary Vilsack it's time to cut off the factory farm industry. Sign a petition calling for USDA to impose a moratorium on guaranteed loans to build new factory farms.
To sign the petition go to: Food & Water Watch
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Since June 1, thousands of people have cast their vote through American Farmland Trust’s (AFT) America’s Favorite Farmers Markets contest. AFT’s website lists and continually updates the top twenty vote getters in each of three categories at www.farmland.org.
The top 20 markets list holds lots of surprises including the fact that the current market with the most votes overall is in the “small” category meaning that the market has only 30 vendors or less. This is a true testament to what even a small farmers market means to the community.
According to one farmers market customer, shopping at their local market is the highlight of their week:
“It is just a lot of fun. Besides the wonderful vegetables, fruit and prepared foods, there is music, chef demonstrations and many other special events. I really like seeing the faces [of the people] who grow my food and getting to know them.”
So far this summer, thousands of individuals have voted for over 700 farmers markets representing just about every state in the country. But there is still time for more votes and for the top 20 markets to change! Farmers market consumers are encouraged to vote for their favorite markets (one vote per market) at the America’s Favorite Farmers Market website, www.farmland.org/vote - and to tell their friends.
American Farmland Trust has sponsored the nationwide contest to promote the value of farmers markets in communities, and to make the connection between fresh local foods and the local farms and farmland that supply them. Farmers markets play a critical role in keeping farmers on the land. America is losing two acres of farmland per minute because many farmers find it more profitable to sell their land for development. Keeping farms viable, by providing them with a venue where they can provide their much sought after products, is one of the best ways to save the land that sustains us.
“Farmers markets are more than a passing fancy, they're here to stay” says Jane Kirchner, AFT Senior Director of Marketing. “They are a connection point in communities-where customers can connect directly with the people who grow their food, and come together socially. I also think we all intrinsically like the idea of supporting our local businesses!”
In 2007, direct sales from farms to consumers totaled $1.2 billion, an increase of 49% from 2002. Much of that increase comes from America’s growing number of farmers markets – 4,685 in 2008, compared to 3,137 in 2002. In addition to supplying seasonal fresh fruits, vegetables and agricultural products, farmers markets help support public health and can drive economic development in communities.
At the end of the contest, the top market in each category will win a shipment of No Farms No Food ® totebags to distribute to the customers that made it happen!
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Grilled Oysters (Image courtesy of Bodega Seafood Art and Wine Festival)
Started over a decade ago, the Bodega Seafood Art and Wine Festival has become one of the Bay Area's most popular, attracting wine makers, foodies, art aficionados, and music lovers by the thousands. Home to Hitchcock's classic thriller, “The Birds,” Bodega proves the perfect locale for an unforgettable weekend with Sonoma County's top wineries, microbreweries, renowned seafood purveyors, talented artists, and world-class musicians.
The open-air event, which takes place on August 29th and 30th, 2009 at scenic Watts Ranch, invites wine lovers to participate in the wonderful festival tasting featuring approximately 30 locally produced wines and 24 micro brews. Celebrate summer's seafood bounty by enjoying festival favorites including barbecued oysters, crab cakes, and Key Lime calamari, as well as other delicacies, including vegetarian options.
The weekend Festival features dozens of events showcasing carefully selected original artwork, crowd-pleasing entertainers, a wild animal “safari,” and rubber duck races benefiting Stewards of the Coast and Redwoods.
Created by local artists Janet Ciel and Michael Ecton, the festival was born of their passion for the East Coast's plethora of traditional seafood festivals. While escaping the winter cold to exhibit in Florida during the mid-1990's, they discovered these celebrations-of-all-things-seafood. “We couldn't believe there weren't similar seafood festivals on the West Coast. So we decided to start our own to share with Northern Californians,” says Janet.
Not-to-be-missed Festival highlights include:
• The Bay Area's most popular band on the music scene, Pride & Joy, featuring their one-of-a-kind, electrifying, high-style shows of pop/soul music
• Live performance by the daughter of Blues legend John Lee Hooker and an exceptional Blues performer in her own right, Zakiya Hooker
• The rompin', stompin' leaders of cross-polinated Gypsy music,” Fishtank Ensemble featuring their mesmerizing blend of flamenco guitar, punk accordion, saw playing, and Japanese shamisen – “a young band that is one of the most thrilling live acts on the planet,” according to the LA Weekly
• San Francisco darling of the swing dancing set,Steve Lucky and the Rhumba Bums play jump blues, swing, jazz, and rare gems inspired by the '30s, '40s, and '50s.
• Tom Rigney and Flambeau, voted best cajun/zydeco band of 2004 and renowned as “a band that will tear the roof off of anyplace and raise the spirits of everyone around”
• George Cole and Vive Le Jazz's superbly crafted and sophisticated original music that evokes the best of George Gershwin, Cole Porter, and Django Reinhardt a band that will tear the roof off of anyplace that has one and raise the spirits of everyone around.
• Lively fun for kids and adults who are kids at heart – an interactive “wild safari” show featuring alligators, armadillos, and wallabies, oh my!
• The first annual Bodega Seafood Festival Rubber Duck Races!! A waterway built on the festival grounds will be home to thousands of sunglasses-clad rubber duckies, vying for a grand prize of a Soft Tu!
The public is invited to enjoy Northern California's culinary creations, sublime summer weather, and world-class entertainment on August 29th from 10AM – 6PM and on August 30th from 10AM – 5PM. Admission is $12 for adults, and kids under 12 years are admitted free of charge. Festivities take place in the village of Bodega at Watts Ranch, located at 16855 Bodega Highway. For more information, please visit: Bodega Seafood Art & Wine Festival
As a salute to Sonoma County's nearby redwoods, proceeds benefit the Stewards of the Coast and Redwoods, an organization that works in partnership with California State Parks to provide the public with opportunities for personal inspiration through environmental stewardship programs, and the Bodega Volunteer Fire Department.
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(Image courtesy of Regal Springs Tilapia)
Our friends at Regal Springs Tilapia have provided us with this recipe and we think it suits the season beautifully. They were also kind enough to send us some simple tips for grilling perfect fish along with the recipe:
Grilling fish doesn’t have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when it’s cooked through.
The Right Cut: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.
Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.
Oil before you light the grill: Spray a light coat of non-stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non-stick spray on a grate if the fire is lit!
Oil after the grill is lit: This technique is preferred over oiling the grill before it’s lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.
Oil the fish, too. Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.
It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.
Prevent Breakage: Do not flip the fish repeatedly, and do use a wide-headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.
Check for Doneness: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it's not done. Remember, too, that fish continues to cook a little after it's removed from the grill.
And here’s the fine recipe they’ve provided so you can try out their fish grilling technique:
Ingredients for 4 Servings
• 4 (6-Ounce) Regal Springs tilapia filets
• 3 Medium red onions
• 4 Cups cherry tomatoes
• 2 Lemons
• 2 Cups of fresh basil
• 1 Cup of pine nuts
• 1/3 cup L’Autunno Blend Extra Virgin Olive Oil
• 4 Tablespoons O Olive White Balsamic Vinegar
• Salt & pepper to taste
Preparation
1. Preheat grill to medium high heat.
2. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
3. Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.
4. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
5. Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).
6. Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
7. Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish.
8. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.
If you’d like to learn more about the company’s commitment to seafood that is Safe, Sustainable and Traceable go to: Regal Springs Tilapia
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
To follow American Feast on Facebook go to: American Feast on Facebook
(photo courtesy of Faces & Names Lounge & Bar)
We’ve always found Faces & Names is a place where you don’t have to be regular to get treated like one, making it one of our favorite watering holes to visit ourselves or recommend to others in need of a little lift. So we’re very pleased to have just heard from our friend Alex Berzins, who manages the place, that Citysearch has nominated it as the best lounge in New York City!
Conveniently located on Manhattan’s West 54th Street, right off Seventh Avenue, Faces’ unpretentious, relaxed atmosphere makes for a pleasant stop whenever you’re ready for a restorative drink. The mix of locals, visitors and the after-work crowd are made to feel at home by folks who know how to make their guests feel appreciated. Some say it feels like the Cheers of Midtown, with friendly bartenders hosting as well as entertaining, and regulars that always go to their special spot at the bar.
Here’s what one delighted guest quoted by Citysearch had to say about her visit to Faces:
This place is WONDERFUL, WONDERFUL!!!! $5 drafts all the time, so no need to worry about hitting this place at "happy hour." Bartender, "Lisa" is especially friendly and made our visit even greater! She took the extra time to converse about local dining (not just the bar) and made dinner recommendations for us. We chose this place because it was less than a block from our hotel, but found that we couldn't have had better service if we had gone 20 blocks.
The back lounge with sofas provides an intimate atmosphere, and a second, more secluded bar. Whether you go for the friendly atmosphere or the delicious food and drinks, Faces is open daily from 11:00 am to 4:00 am, and the kitchen serves food until 3:00 am every night. Give Faces Famous Mini Burgers served on potato rolls a try with one of their delicious draft beers.
Faces is an outstanding after-work gathering place with several private party packages available for groups of up to 100. Give Alex a call for more information at (212) 586-9311 and tell him his friends at American Feast say hi and we’ll be by very soon to celebrate the joint's good fortune!
If you’d like to vote for your favorite New York City lounge go to: Citysearch
For more info on one of our favorite watering holes in NYC go to their web site: Faces & Names Bar & Lounge
To follow American Feast on Facebook go to: American Feast on Facebook
 
Our friend Gwen Kenneally is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen and is full of great tips for cooking enthusiasts. Ever the entrepreneur, Gwen is contributing her talents as the resident culinary expert at My Daily Find, published by another friend of ours, Karen Young. It's an excellent web site and daily newsletter about the latest and greatest goings on in the San Fernando Valley.
Gwen has just teamed up with another friend of ours, Karen Young, to publish My Daily Find, an excellent web site and daily newsletter about the latest and greatest goings on in the San Fernando Valley.
Here’s what Gwen had to say about the recipe she’s just sent us:
My “vegetarian” daughter gets so excited when I do an event that includes something with prosciutto! Whatever I have left over I bring home and scramble eggs with prosciutto and basil to create fun pasta dishes or this natural combination of flavors with mozzarella and sage.
Ingredients
• 1 Baguette
• 1 Package fresh mozzarella
• 1 Clove garlic
• 16 Slices La Quercia’s Rossa Heirloom Prosciutto, sliced thin
• 16 Sage leaves
• ¼ Cup L'Autunno Blend Extra Virgin Olive Oil
• White pepper
Preparation
1. Slice the baguette ½ inch wide and lay onto a baking sheet. Brush with olive oil and bake 350 degrees for 15 minutes until golden brown.
2. Slice the garlic clove in half and rub the toasted bread liberally with the garlic, set aside. Drain the mozzarella and cut into ¾ inch slices and slice in half again to approximately the size of the bread. Place one slice of cheese on top of each round and place back into the oven for 3 to 5 minutes or until it just starts to melt. While the cheese is heating, place the olive oil in a small pan with the sage and heat until the sage is crispy.
3. Remove the baguette from the oven and season with white pepper and then drape ½ a slice of the Prosciutto on top of the mozzarella in a flower design, then drizzle with the oil that you cooked the sage in, and place one piece of crispy sage on top as garnish. Serve immediately.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog and get lots of cooking tips borne of experience, or contact her for catering, go to: Back to the Kitchen
To visit and subscribe to Gwen and Karen’s excellent newsletter and keep up with happenings in the San Fernando Valley, go to: My Daily Find
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase one of La Quercia’s world renowned artisanal proscuitto, go to: Rossa Heirloom Prosciutto, 100% Berkshire Pork
To follow American Feast on Facebook go to: American Feast on Facebook
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Just over a week ago we reported that Damon Stainbrook, former Sous Chef of French Laundry, is working with a mercury certification program, Safe Harbor, to ensure the fish used in his delicious recipes meet strict standards for mercury content and are caught using only sustainable methods – verified through its traceability program.
Yesterday, The Dolce Group, a multi-restaurant and nightclub brand backed by a myriad of celebrity investors, announced adoption of Safe Harbor’s mercury certification program, which will ensure the highest quality, healthiest fish is served to guests dining at the ultra swanky Geisha House, Bella Cucina and Ketchup restaurants in Hollywood. A Safe Harbor logo on the menu will guarantee guests that the fish they order has been individually tested and meets stricter mercury standards than those set by the FDA.
"Our restaurants are known as LA’s hottest destination for the ultimate dining experience, including a reputation for quality service and food," said David Jarrett, VP, The Dolce Group. "Worrying about mercury isn’t part of that experience – Safe Harbor will help ensure our clientele enjoy themselves, knowing the fish they’re eating has been tested."
Safe Harbor’s certification testing and traceability program will allow The Dolce Group to vet critical information including each fish’s origin, method of catch and maximum mercury level. While some restaurants and retail outlets offer "low mercury" fish, this claim is based on use of species believed to be lower in mercury, rather than testing. Geisha House, Bella Cucina and Ketchup are among the first restaurants nationwide to serve fish individually tested for mercury.
"People are increasingly concerned about mercury – so much that many are avoiding seafood altogether," said Malcolm Wittenberg, CEO, Safe Harbor. "Our technology, however, eliminates cause for concern by certifying that the fish served meets our strict mercury certification standards. For seafood lovers, this is a sigh of relief."
The following item includes a link to help you find safe and sustainable seafood: A Guide to Safe & Guilt-Free Seafood
To learn more about Safe Harbor and its traceability program go to: Is Your Fish High in Mercury?
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Kicking Back with Some Salsa (photo by Rick Tango)
Eating well is tough for teens. Hanging out with friends, late-night fast food binges, and snacking on junk can mean getting way too much fat, sugar and empty calories. That kind of eating causes spikes and crashes in energy levels, making it tough to keep fit. Teens need physical activity and nutritional meals as much as anyone, but they face a lot of temptation to make poor choices.
Weight and body image can be delicate issues for teens, especially girls who get bombarded with retouched images that can create incredibly unrealistic expectations. Up to a quarter of teen girls display eating disorders according to a study conducted by the Dietitians of Canada.
Families Fighting Back
Seeing their kids at risk has many families fighting back. Across the U.S. there's a growing movement among parents to make the food choices in schools more nutritious through organizations like the New York Coalition for Healthy School Foods. In Scotland, the Parliament unanimously passed a law to ban all junk food from schools. In Australia, a national group called the Parents Jury is targeting companies it says are using underhanded tactics to promote junk food to children. The group is backed by the Cancer Council and Diabetes Australia. In Spain, Madrid's regional government imposed the world's first ban on overly thin models at a top-level fashion show.
Families who eat together reap benefits both physical and emotional. The Academic Health Center at the University of Minnesota found that girls who ate 3 to 4 family meals per week were at about one-third the risk for extreme weight control practices and girls who ate 5 family meals per week were at about one-fourth the risk. The study showed that boys also benefit from family meals, but the association was not as strong as it is for girls.
Overall Healthy Lifestyle
Most sources agree that the best answer to getting teens to eat healthy is to support an overall healthy lifestyle. Setting a good example is a big help. Combining nutrition and fitness is the key. That means keeping fit in a way that's enjoyable enough to make it last as a regular activity. There are plenty of indications that regularly participating in physical activity can improve self-esteem and body image among teen girls.
Keeping it healthy doesn't mean deprivation, just a balanced approach to eating and burning calories. Even snacks can be healthy. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients of salsa are high in vitamins, low in sodium and calories, and delicious to boot! Guacamole is a healthy treat. Some teens might go for hummus or fruit-filled low fat yogurt. Keeping fresh fruit such as bananas handy makes it easier to make a smart, healthy choice.
Like everybody else, teens want the approval of their peers. Making smart and healthy choices leads to feeling good about oneself and that can be very attractive to others. You don't have to be a teen to like that!
For more reading on this topic try the following sources:
Healthy Eating For Teens
Teen Health and Self-Esteem
Regular Family Meals Promote Healthy Eating Habits
If you’d like to view some of our favorite fruit salsas, made with freash local ingredients at Szarek Farms in Upstate New York go to:
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
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 and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The Plaza of New York City has unveiled its new signature drink, the Pomona, on NBC’s 10th annual Today Throws a Wedding contest reception. The drink will also be used to celebrate the wedding of former Olympic hopefuls who capture the hearts of viewers during The Plaza's 100-Mile contest this year.
The 100-Mile Menu is a culinary movement that marries seasonal fare with elegant style. "The bridal market's shift toward an interest in sustainable, green weddings inspires catering that is seasonal, local and always delicious. With fresh, organic ingredients, the 100-Mile Menu is the synthesis of robust flavor and modern dining and we're thrilled to complement our menu with this new cocktail. Pomona, the Goddess of Orchards and Abundance, is surely pleased,” said Liz Neumark, partner, CPS Events at The Plaza.
The Pomona is made from ingredients that hail from the 100-mile area around New York City, including American Fruits' Black Currant Cordial, Lieb Family Cellars Blanc de Blancs, New York sparkling wine and local honey. The beverage was commissioned by CPS Events, the partnership entrusted with the hotel's famed Grand Ballroom, and designed by mixologist Brittany Chardin of Atlanta's iMi Agency.
"Creating a signature drink for The Plaza was both an honor and a challenge,” said Chardin. "At the onset of the project, CPS Events required the drink be developed utilizing ingredients produced within a 100-mile radius of the city. I was thrilled and surprised by the interesting array of amazing products produced in New York City and the 100 miles that surround it. The enthusiasm of the local distilleries and producers to work on this project was infectious. I know guests will truly celebrate in a memorable way with this drink.”
Situated on Manhattan’s lovely Central Park, The Plaza is one of the city’s most venerable landmarks. Built in 1907, and said to be modeled after The Savoy of London, its celebrated patrons have included everyone from royalty to author F. Scott Fitzgerald and the Beatles. A statue of Pomona adorns the fountain outside The Plaza's main entrance.
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Boston Skyline (©andrebrilliant, courtesy of morguefile.com)
Boston has joined a growing list of cities taking steps to promote the purchase of locally grown food with Boston Bounty Bucks, a program providing vouchers that double the value of food stamps at 14 of the city's roughly 22 farmers markets.
Atlanta, San Diego and Providence already have similar programs benefiting low-income shoppers and local farmers who sell their products in urban neighborhoods. The city efforts complement new federal policies in the 2008 Farm Bill to improve access to farm-fresh fruits and vegetables for seniors, children and low-income residents.
Local farmers will get a much-needed boost in revenue from an eco-friendly program that reduces the need to ship and truck food over great distances. Shoppers who purchase fresh, locally grown produce will avail themselves of the most flavorful and most nutritious food, something that can be a real challenge for low-income urban residents, according to studies conducted at the Johns Hopkins Bloomberg School of Public Health.
According to 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.
"Place of residence plays a larger role in dietary health than previously estimated," said Manuel Franco, MD, PhD, lead author of the two studies.
If you’d like to read a Boston Globe article on the topic go to: Vouchers double value of food stamps at Boston farmers' markets
To follow American Feast on Facebook go to: American Feast on Facebook
(Image courtesy of Catch a Piece of Maine)
Catch a Piece of Maine was created with the help of family, friends and the community of lobstermen as a response to the financial realities facing lobstermen and a way of introducing folks across America to Maine’s lobstering traditions, trade and the sea.
By selling direct, Catch a Piece of Maine has toppled the barriers between lobsterman and consumer, allowing those who love to eat the freshest and most delicious lobster a chance to get to know the dedicated lobsterman who harvested their dinner. Bringing the consumer closer to the dock lets the lobsterman earn a premium and preserve the traditional working waterfront.
Lobstermen are all stewards of the sea; always making sure today’s catch is available for tomorrow’s lobsterman. The industry exemplifies hard work, tradition, heritage, and sustainability. They pride themselves on their eco-friendly manner of harvesting, producing little to no by-catch and enforcing strict laws to allow the release of all lobsters too small and too large.
Maine;s Working Waterfront
Lobstering is hard work and capital intensive, requiring boats that cost as much as a house, on top of equipment, traps and fuel. In the past several years the price of bait and fuel has tripled, while the working waterfront has been slowly disappearing.
According to the Island Institute 2007 Access Report, of the 5,300 miles of the Maine coast, only 20 miles remain as working waterfront. For the next generation of Maine lobstermen it is both an honor and obligation to preserve and share this heritage. They love the ocean and the way of life it offers. They can’t imagine working anywhere else and want to share their passion with Catch a Piece of Maine partners, while offering fresh caught lobsters that they can ship to themselves, customers and family.
The lobstermen say there's nothing like waking up before dawn and watching the sun rise as the first trap is hauled over the rail. Maine lobstermen share a camaraderie and mutual respect for the sea with their friends and family, many of whom have lobstered their entire lives. It's in their blood and nothing else matches the challenge, thrill, and passion they feel when they’re out on the water.
Show your support for Maine’s working waterfront and the values associated with it. Each month allows customers to purchase a Catch a Piece of Maine directly from the boat of the lobsterman of the month. Treat yourself or those you care about the most to a delicious and exciting feast.
To show your support for Maine’s lobstermen by enjoying a sumptuous lobster feast go to: Lobster Share
To follow American Feast on Facebook go to: American Feast on Facebook
Yum! (photo by Kristine Kisky, courtesy of morguefile.com)
Getting taken by our parents to get ice cream cones on warm summer evenings is one of our favorite childhood memories and a tradition we’re having no trouble keeping up as adults!
As summer heats up and Americans turn to ice cream as a way to cool off, over one-quarter (27%) say chocolate is their favorite flavor while 22% each say vanilla and cookie dough/cookies and cream. One in five (20%) say butter pecan/Swiss almond and 17% of Americans say their favorite flavor is mint chocolate chip. Lesser numbers say rocky road (14%), strawberry (13%), cherry vanilla (9%), coffee (9%), pistachio (8%) and peanut butter (8%), while 3% of Americans do not eat ice cream.
These are some of the results from The Harris Poll®, a new study of 2,177 U.S. adults surveyed online between June 8th and June 15th, 2009 by Harris Interactive®.
Different Tastes for Different Generations
When it comes to favorite flavors, there are generational differences. Two in five (41%) Echo Boomers (aged 18-32) say cookie dough/cookies and cream is their favorite flavor followed by 23% who say it is mint chocolate chip. Chocolate is the favorite for the other three generations, but for 24% of Baby Boomers (aged 45-63) and 28% of Matures (aged 64 and older) butter pecan/Swiss almond is the favorite, putting it as second for those two generations. After chocolate (29%), one-quarter (25%) of Generation Xers (aged 33-44) say cookie dough/cookies and cream is their favorite.
But How Do They Eat It?
When it comes to actually eating ice cream, under half (45%) say their favorite way to eat ice cream is in a cup while three in ten (29%) say it is in a cone. Two in five (18%) Americans who eat ice cream say their favorite way is as part of a sundae while just 2% prefer an ice cream sandwich. There is a slight gender difference here. Half of men (50%) say a cup is their favorite compared to 41% of women. But over one-third of women (34%) say they prefer a cone compared to 24% of men who say that.
What’s On Top?
When it comes to favorite toppings, 57% of those who eat ice cream say it is hot fudge while 43% say nuts and 40% say whipped cream. Over one-third of Americans who eat ice cream (35%) say their favorite is caramel, while 31% say it is fruit, such as strawberries or bananas. Just under one in five say sprinkles (18%) are their favorite, 13% say candy bits and 12% say marshmallow while 16% don’t use any toppings on their ice cream.
Again, some generational differences emerge as three in ten Echo Boomers (31%) say sprinkles compared to just 7% of Matures. Half of Matures (50%) say nuts are their favorites while just one-third (34%) of Gen Xers say the same.
Thank you Harris Interactive® for news we can use!
To follow American Feast on Facebook go to: American Feast on Facebook
Detroit Skyline (© Icholakov | Dreamstime.com)
With regular reports of staggering job losses, foreclosures on homes, and predatory criminals, the people of Detroit have weathered a lot of bad news of late. Yet despite the grim headlines, the Barton-McFarlane Neighborhood Association has decided to take the matters of their city into their own hands.
Most major cities have hosted Taste Festivals to highlight the cuisine of local restauranteurs and to promote their city. The Barton-McFarlane Neighborhood Association has organized its own Taste Festival, known as "Taste of Soul", to spotlight the work they are doing to make improvements within their own community. The Association which boasts its own citizen radio patrol unit, afterschool tutoring programs, and a Focus HOPE food distribution service, is putting on the "Taste of Soul" Festival to raise funds for a building they wish to purchase to house the association’s many programs.
The "Taste of Soul" Festival will be held this Saturday, July 18th, at 8222 Joy Road on the corner of Roselawn Street from 10:00 a.m. until 7:00 p.m., come rain or shine. Participants can purchase food tickets for the delicacies being served by local caterers. Mouth-watering cuisine including ribs, turkey wings, red beans and rice, collard greens, jalapeno cornbread, sweet potato pie, peach cobbler, and sweet tea, will be available to Festival participants.
"For $5.00 you receive nine tickets, and you get to pick and choose what items you want to eat. All of the food is made from scratch, and is going to be delicious!", says Festival organizer Fredia Butler.
The revenue generated to put on the Festival was done solely with private donations. "We are not looking to the City of Detroit for money or a hand-out. The City just doesn't have it--the ordinary citizens have the power to make the City of Detroit a better place, this is our message." remarked Butler.
Since the mid-1960's, the Barton-McFarlane Neighborhood Association began organizing via potluck dinners in the homes of its residents. They would meet to express their concerns about the beautification and up-keep of their homes and surrounding common areas, crime prevention, and the leisure activities of its residents.
The "Taste of Soul" Festival is one of their more ambitious programs in recent years, but certainly not the last. "We intend to set the bar high for other neighborhoods here in Detroit. When a collective group of concerned citizens make up their minds to make change happen--there's no stopping us!", declares Butler.
To learn more about the "Taste of Soul" Festival, for interviews, vendor and volunteer opportunities, call Ms. Fredia Butler, (313) 934-7048
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Underwater Tuna (© Tamas | Dreamstime.com)
The thought of mercury in your seafood is enough to ruin anyone’s appetite.
That’s why Damon Stainbrook, former Sous Chef of French Laundry, is leading the way in a new “conscientious cooking” movement. He’s working with a mercury certification program, Safe Harbor, to ensure the fish used in his delicious recipes meet strict standards for mercury content and are caught using only sustainable methods – verified through its traceability program.
He’d like to share the following recipe and let people know that there is a way to create delicious, healthy and sustainable dinners.
Those in Northern California wishing to create this recipe with Safe Harbor-certified fish can do so at any local Andronico’s, DeLano’s, Woodlands Market, and The Fish Market. If these retailers aren’t nearby, those wishing to prepare the recipe should be careful if purchasing Bluefin, Albacore, and imported Bigeye/Yellowfin tuna caught by longline as they tend to have higher mercury levels and should not be consumed too often.
Ingredients for 4 Servings
• 4 Tuna steaks, 6 ounces each
• Kosher salt
• Black pepper
• Extra virgin olive oil
Zucchini Pasta:
• 4 Cups julienne green and gold zucchini
• 2 Teaspoons kosher salt
Artichoke Sauce:
• 16 Ounces peeled, seeded and diced tomatoes
• 1 Medium yellow onion diced
• 3 Cloves garlic minced
• 1 Teaspoon kosher salt
• 1 Cup diced marinated baby artichokes
• 1 to 2 Teaspoons finely minced hot or mild chile pepper, or to taste
• ¼ Cup chopped fresh basil
• Black pepper to taste
Black Olive Tapenade:
• 1 Cup pitted Kalamata olives chopped (or olives of your liking)
• 1 Big garlic clove minced
• 1 Tablespoon capers
• ¼ Cup fresh basil leaves chopped
• ¼ Cup fresh flat-leaf parsley chopped
• Pinch crushed red pepper flakes
• 1 Tablespoon red or white wine vinegar
• ½ Cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste
Preparation
1. Combine all tapenade ingredients, tasting and adding salt and pepper to taste. Cover and let stand at room temperature before serving. Makes 1 ½ cups.
2. Julienne the zucchini into long thin pasta like shape. Toss with salt and let sit in colander for 15 minutes. Zucchini will soften to an al dente consistency.
3. To make the sauce, cook onion and garlic with salt over a low heat in a heavy bottom pot until translucent, 5 to 7 minutes. Add crushed tomatoes and simmer for thirty minutes. Add artichokes, chile pepper and basil and simmer another ten minutes. Add black pepper to taste and set sauce aside to cool.
4. Right before grilling the tuna toss the sauce and zucchini together in large bowl.
5. Pull tuna steaks out of fridge fifteen minutes before cooking which will help to keep the tuna from sticking to the grill (If using). Season the tuna steaks with salt and pepper, then brush lightly with olive oil.
6. Lightly brush a grill rack, or broiler pan with a little oil. Grill tuna over coals medium high heat. Turn after about 2-3 minutes for rare tuna, 4 to 6 minutes for more medium to well done. Tuna should maintain a pink center, but will flake easily around edges.
7. To finish, twist equal portions of pasta onto four plates, top with grilled tuna and a tablespoon of tapenade.
If you'd like to purchase our favorite artisanal olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To purchase Black Olive Tapenade from the Aaron Baum and his creative team at Hand to Mouth Edibles go to: Black Olive Tapenade
The following item includes a link to help you find safe and sustainable seafood: A Guide to Safe & Guilt-Free Seafood
To learn more about Safe Harbor and its traceability program go to: Is Your Fish High in Mercury?
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Scenic Chicago (photo by Dave Cameron, courtesy of morguefile.com)
Common Threads is lucky to have friends in tasty places! On Thursday, August 6th members of the nonprofit’s exclusive Executive Chef Board will support the charitable foundation, which teaches culture and cooking to low-income children, by donating 5% of their profits for the day.
Common Threads was founded in 2004 by Chef Art Smith and his partner artist, Jesus Salguerio, to educate children on the importance of health and nutrition and to foster an appreciation of cultural diversity through food. “You have to teach children to make good choices,” Smith told People Magazine.
Smith is the founder of Gold Coast restaurant, Table Fifty-Two, where diners are delighted by his Southern fare. He’s also a former personal chef to Oprah Winfrey. Oprah viewers have seen him whipping up his crowd-pleasing creations on her show.
Here’s a list of participating Chefs and restaurants/institutions:
• Art Smith, Table 52, 52 W. Elm St., Chicago, (312) 573-4000
• Bill Kim, Urban Belly, 3053 N. California Ave., Chicago, (773) 583-0500
• Giuseppe Tentori, Boka, 1729 N. Halsted St., (312) 337-6070
• Carol Watson, Milk & Honey Cafe, 1920 W. Division St., Chicago, (773) 395-9434
• Shelley Young, The Chopping Block, 4747 N. Lincoln Ave., Chicago, (773) 472-6700; and The Merchandise Mart Plaza, Suite 107, Chicago, (312) 644-6360 (The Chopping Block will donate 5% of the profits from its classes and retail sales.)
No ticket sales necessary. Simply visit the participating restaurant/institution of your choice or call the restaurant to make a reservation.
You can buy tickets and reserve your spot now in three simple steps: Common Threads
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Free Range Chickens at Feeding Time (photo by Digiology, courtesy of morguefile.com)
Organizing efforts and negotiations by the Humane Society of the United States have convinced Red Robin Gourmet Burgers, a chain with more than 300 locations in 40 states, to switch to using only cage-free eggs. The company’s decision is being hailed as a major victory by activists working to end animal suffering on factory-farms.
The Humane Society began a campaign against battery cages in 2005, putting pressure on egg producers to cease raising chickens in stacks of small wire cages. Now there are universities, hotel chains, and some corporate cafeterias that have decided they must serve cage–free eggs.
World famous Chef Wolfgang Puck announced in 2007 that he will only use food products from animals raised under strict humane standards. The Whole Foods supermarket chain only sells cage-free eggs. It’s no surprise that Vermont ice cream maker Ben and Jerry’s, with its reputation for being a socially conscious company, wants its eggs from chickens treated humanely, but Burger King has also decided it wants cage-free eggs.
From the recent Humane Society announcement:
According to Red Robin's new plan, the Greenwood Village, Colorado-based chain will exclusively use cage-free eggs in all U.S. company-owned stores by the end of 2010. Red Robin's phase-in will begin next month, and will be one-third complete by the end of 2009.
Red Robin is also in the process of working with pork suppliers to phase in gestation crate-free pork at company-owned locations.
Great news for everyone who wants to see improved conditions for animals raised on factory-farms!
To learn more about efforts to improve the treatment of animals in the U.S. go to: Humane Society of the United States
To view previous posts on the topic go to:
1) The Search for Cage-Free Eggs Gets Competitive
2) Letting Them Roam with Mom
3) We Say Bravo Wolfgang!
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Kids at the Beach (photo by korycheer, courtesy of morguefile.com)
Food advertising on television increases automatic snacking on available foods in children and adults, according to a series of experimental studies conducted by researchers from Yale University. The research appears in the July issue of the journal Health Psychology, published by the American Psychological Association.
In one experiment, seven- to 11-year-old children who watched a cartoon that included food commercials ate 45% more snack food while watching the show than children who watched the same cartoon with non-food commercials.
From only a half hour of television viewing a day, the increase in snacking caused by food advertising would lead to a weight gain of nearly 10 pounds a year, unless mitigated by reduced consumption of other foods or increased physical activity.
In a second experiment, the researchers found that adult participants exposed to unhealthy food advertisements in TV programming also ate significantly more than those who saw ads with a nutrition or healthy food message. Additionally, these effects persisted after the television viewing. In the experiments with both children and adults, food advertising increased eating for all available foods, even foods that were not specifically presented in the advertisements.
“This research shows a direct and powerful link between television food advertising and calories consumed by adults and children,” said lead author Jennifer Harris, PhD, Director of Marketing Initiatives at the Rudd Center for Food Policy and Obesity at Yale. “Food advertising triggers automatic eating, regardless of hunger, and is a significant contributor to the obesity epidemic. Reducing unhealthy food advertising to children is critical.”
In addition to Dr. Harris, the Yale team of researchers included John A. Bargh and Kelly D. Brownell. The research was funded by the National Institutes of Health and the Rudd Center for Food Policy and Obesity at Yale.
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Alexandre Family EcoDairy Farm, Crescent City, California (photo courtesy of Cornucopia Institute)
President Obama and Secretary of Agriculture Tom Vilsack are being urged to take immediate action to repair the USDA’s increasingly dysfunctional National Organic Program (NOP). Suspect imports of grains, nuts, and vegetables from China and other countries, questionable organic milk, beef, and eggs from giant factory farms, and a cozy relationship between USDA managers and corporate agribusiness lobbyists are said to be injuring the organic label's reputation.
Consumer demand for organic foods has skyrocketed in recent years, propelling organics into a $24 billion dollar a year business. That same hunger for organics has encouraged some large corporations, factory farms, and foreign producers to move into the U.S. organic business—but without allegedly upholding federal organic production standards.
The Cornucopia Institute, a national organic watchdog representing family farmers, has sent a formal letter and briefing paper to President Obama and Secretary Vilsack, specifically asking that they take “a very strong and proactive posture in turning around management at the National Organic Program (NOP),” which they described as being “Katrina-ed” by the Bush administration. Thousands of organic farmers and consumers have also contacted the President and USDA Secretary.
“The stewardship of the organic program at the USDA has been an absolute abomination,” said Mark A. Kastel, Cornucopia’s senior farm policy analyst. “It was not just management by neglect—it was an intentional monkeywrenching of the Department's oversight of the industry.”
In the last several years, audits prepared by the American National Standards Institute and the Inspector General's office have blasted the NOP for failing to ensure that independent certification agencies, which verify organic farming and production practices, are competent and properly performing their jobs.
Washington Post Reports on Investigation at USDA
According to a July 3rd Washington Post story, the USDA's Inspector General's office has widened an ongoing investigation and is looking at the Department's oversight of private certifiers. The Cornucopia Institute formally requested the Inspector General’s investigation after Bush administration officials failed to look into alleged improprieties by management at the organic program.
Among other grievances, the Department is accused of sidestepping protections and oversight implemented by Congress. According to the Post, 65 policy resolutions adopted by the National Organic Standards Board, the expert citizen advisory panel to the NOP, have never been reviewed or implemented since 2002.
“In addition to starving the National Organic Program for adequate funding, the political environment at the USDA has always been hostile to the organic industry,” said Kastel.
During the Bush administration, political appointees at the USDA had also significantly softened penalties for organic lawbreakers and overruled stiff enforcement actions recommended by career civil servants for factory farms that were found to be willfully violating federal organic standards. Other complaints detailing abuses on factory farms were quashed or went uninvestigated.
“If organic food production and eating had not caught on so well, we wouldn't see these scofflaws doing their thing,” observed Merrill Clark, a certified organic livestock farmer from Michigan and former member of the National Organic Standards Board. Clark added, “It’s time to change the culture at the USDA.”
The Cornucopia Institute launched a “Change@USDA” campaign earlier this year and is helping stakeholders in the organic community to unite for rehabilitation of the NOP. The farm group has helped coordinate many letters from industry stakeholders, letters to both Mr. Obama and Secretary Vilsack, from farmers, retailers, business executives and consumers, supporting a sweeping management shakeup at the National Organic Program.
Positive Change at USDA
One sign that the new administration at the USDA is taking the concerns of organic and sustainable farming interests to heart was the appointment by Secretary Vilsack of Dr. Kathleen Merrigan, a Tufts University assistant professor, as USDA Deputy Secretary. Merrigan helped write the original organic law adopted by Congress as an aide to its prime sponsor, Sen. Patrick Leahy of Vermont.
“I cannot think of a more qualified public policy expert to take on this important role at what Abraham Lincoln referred to as the ‘people's department, ’” Kastel affirmed. The Cornucopia Institute, and many other farm organizations, lobbied hard for Merrigan's appointment. “I hope this is representative of President Obama and Secretary Vilsack subscribing to the old adage that ‘good government equals good politics,’” he added.
“The certified organic label belongs to the thousands of ethical organic family farmers, and their consumer allies and patrons, who have built the vibrant organic agricultural and food market,” said Peter Wiesner, General Manager at the Hungry Hollow Co-op in Chestnut Ridge, New York. “We need new management at the National Organic Program if we are to reclaim the organic label,” Wiesner said.
Family-Scale Organic Dairies Facing Crisis
As questions swirl around the handling of organics by the NOP, a true crisis is unfolding in the organic dairy sector. Ethical organic dairy farmers, and the co-ops and family-owned businesses they partner with for processing and marketing, are getting hammered by cheap, allegedly phony "organic" milk from giant factory farms and alleged predatory pricing by the $11 billion agribusiness behemoth, Dean Foods.
Dean Foods, owner of 50 different milk brands, including the nation’s leading organic dairy label, Horizon Organic, has heavily discounted their retail pricing, driving down market prices for all competitors. Dean/Horizon gets a large percentage of their milk from their Idaho industrial dairy, which has managed as many as 8,000 head of cattle, and from many other mega-farms they contract with. Just this week, it was announced that Dean Foods would come out with a "natural" version of Horizon milk products positioned as a new, lower-cost competitor to organic dairy.
"Natural milk is really conventional milk without bovine growth hormones, so Dean Foods’ introduction of Horizon “natural” dairy products is just plain profiteering at the expense of legitimate organic farmers,” said Will Fantle, research director at Cornucopia. “Unlike organics, there is no independent 3rd party verification of this claim, and “natural” fails to include other key organic practices, such as prohibitions against toxic agrichemicals, antibiotics and other drugs in livestock production, as well as unhealthy synthetic food additives in the final product,” added Fantle. Organic dairy production standards also require that the animals graze on pasture rather than being confined to feedlots on factory farms.
Meanwhile, the majority of the private-label, also called “store-brand,” milk (which is usually cheaper than branded organic milk) marketed by Wal-Mart, Costco, Safeway, Target, and other grocery chains comes from the controversial Aurora Dairy, operator of five giant factory farms in Texas and Colorado. The USDA found that Aurora had seriously violated the organic regulations but instead of decertifying the operation, as was recommended by career civil servants, the Bush Administration allowed them to continue in business.
In their research The Cornucopia Institute has stressed that although corporate marketers are large they are sad aberrations in the organic industry. "90% of all the namebrand organic dairy products reviewed in our survey were rated as excellent in terms of their adherence to both the letter and spirit of the organic law, stated the Cornucopia's Kastel. Their scorecard of 110 organic brands, for use by consumers or wholesale buyers, is available on their website.
Coverage of the slowdown in the organic dairy market was also poignantly featured in the pages of the St. Louis Post-Dispatch on July 3rd, the same day the Post’s investigative report ran. The Dispatch’s story featured organic dairy farmers that were being squeezed out of business, allegedly, in part, because of a flood of milk from giant factory farms that had been allowed to operate illegally.
"I have invested my life in building this dairy farm,” said Kevin Poetker, a dairy producer from Waterloo, Missouri who has now lost his market for organic milk. "Now my entire livelihood and the financial future of my family is at risk."
Cornucopia Institute Calls for Action
"For many family-scale farmers, who face financial ruin, this is a legitimate emergency and we need the Obama administration to step in immediately,” appealed Cornucopia's Kastel.
Cornucopia is calling on the USDA to aggressively enforce federal organic regulations that would control abuses occurring in the organic dairy sector. Enforcement has been spotty, at best, at the USDA. A number of legal complaints filed by Cornucopia documenting alleged violations of organic law on industrial scale dairies, and other improprieties, were never investigated by the Department.
Farmers and other industry stakeholders can still make their personal appeal to president Obama and USDA secretary Vilsack by downloading a proxy-letter from the “action alerts” section of the Cornucopia Institute's website: www.cornucopia.org
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The campaign for Building Sustainable Futures for Farmers Globally is a not-for-profit group seeking changes in public policy for the benefit of farmers and farm workers around the world. It is a collaboration of grassroots and civil society organizations. The campaign's web site explains:
U.S. agriculture and trade policy has become a lightning rod for criticism of broader U.S. economic policies worldwide, as well as a source of widespread concern among farmers, consumers, and taxpayers in the United States. We must change these existing policies in order to create a food system that supports, rather than undermines, family farmers and farmworkers, and that enables sustainable agriculture and food production to thrive, both in the United States and around the world.
To learn more about the campaign's efforts to bring changes in agricultural policies: Building Sustainable Futures for Farmers Globally
Stella Cadente’s Harvest Crew
Quick and easy dishes suited to dining al fresco are always a treat in warm summer weather, so we were very pleased when our friends at Stella Cadente Olive Oil gave us this one. Located n beautiful Mendocino, California, Stella Cadente crafts some of the world's finest artisanal oils, revered by chefs and cooking enthusiasts alike.
This recipe was developed for them by Chef/Owner Alan Kantor of MacCallum House Restaurant, also in Mendocino. We love his combination of farm fresh ingredients, fresh-caught crab, and one of the world’s premiere olive oils. We’re sure your guests will be delighted, especially if you serve it with your favorite Napa wine.
The recipe calls for our favorite artisanal oill, Stella Cadente’s L’Autunno Blend Extra Virgin Olive Oil. It all starts with the olive and Stella Cadente's harvest is accomplished the old fashioned way. They ask family and friends to join them in their hand-picking picking endeavors and have a wonderful hearty lunch with local Mendocino pinot wines. It's a time of celebration and fun!!
Ingredients for 8 Appetizers
• 1 Pound fresh-caught Dungenness crab meat
• 6 Satsuma or Honey tangerines
• 1/2 Large fennel bulb or one small bulb, with leaves if possible
• 1/4 Cup Stella Cadente extra-virgin olive oil
• Salt & fresh cracked pepper to taste
• 1 Head radicchio or 2 heads Belgian endive
Preparation
1. Peel tangerines and cut in half from top to bottom. Slice in thin half circles. Pull out any seeds from slices. Julienne the fennel bulb paper-thin.
2. Gently fold together tangerines, fennel, extra virgin olive oil and crabmeat. Adjust seasoning with salt and pepper.
3. Lay out eight plates with a whole radicchio leaf or endive leaves. Place the crab mixture on top. Garnish with fennel leaves.
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
MacCallum House Inn & Restaurant
Chef Alan Kantor’s properties in historic Mendocino include the elegant MacCallum House Inn, private and secluded, set on two beautifully landscaped acres of vibrant gardens. It was built in 1882 by town founder William Kelley as a wedding gift to his daughter Daisy on her marriage to local entrepreneur Alexander MacCallum. The popular restaurant, café and Grey Whale bar enhance the landmark Victorian estate with Executive Chef Alan Kantor wielding the whisk. Guests enjoy fine food and drink while watching the waves from the sunporch.
After a short walk from the main property, you will find the MacCallum Suites, a luxury mansion on the highest hill in Mendocino overlooking the Pacific Ocean. The collection also includes the historic Mendocino Village Inn, another stately 1882 mansion set on Main Street.
An easy stroll from any of the properties within the village brings you to beaches, art galleries, live theater, shops, restaurants and rugged ocean cliffs. All rooms include a gourmet breakfast and wine on the house. Children and pets are warmly welcomed, but you’ll be hard-pressed to find a more romantic setting for two.
McCallum House also operates Mendo Wine Tours – a stretch limousine and two Lincoln town cars – to take guests on daylong tours of the region’s outstanding boutique vineyards and wineries.
For more information Chef Alan Kantor’s lovely properties go to: MacCallum House Inn & Restaurant
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