Soil-Saving Farming in Pennsylvania (photo by Scott Bauer, courtesy of USDA)
Our friends at the Food Alliance have sent us some great news for everyone who wants a healthier and more sustainable food system. Agriculture Secretary Tom Vilsack has announced that Miles McEvoy has been hired to serve as Deputy Administrator of the National Organic Program (NOP). McEvoy assumes his position on October 1st.
"Miles McEvoy has worked in the field of organic agriculture for more than two decades and has a solid understanding of the challenges and opportunities facing the organic community," Vilsack said.
Organically grown and marketed agricultural products are of key interest to the Obama Administration, and the NOP will be receiving increased funding and staffing in the new fiscal year.
Vilsack also announced that the NOP will become an independent program area within AMS because of the increased visibility and emphasis on organic agriculture throughout the farming community, evolving consumer preferences, and the enhanced need for governmental oversight of this widely expanded program.
For more than 20 years, McEvoy led the Washington State Department of Agriculture's (WSDA) Organic Food Program, one of the nation's first state organic certification programs. In 2001, he helped establish the WSDA Small Farm and Direct Marketing Program. From 1993 until 1995, McEvoy was the founding Director of The Food Alliance, a program that blends sustainable farming practices and social welfare components into an eco-label program.
McEvoy helped establish the National Association of State Organic Programs in 1998 and currently serves as its President. He also assisted the Montana Department of Agriculture to develop the state's organic certification program and has been helping the Oregon Department of Agriculture in developing its own organic certification program.
According to the USDA, NOP is responsible for regulating the fastest growing segment of U.S. agriculture, the organic industry. U.S. sales of organic foods have grown from $1 billion in 1990, when the Organic Foods Production Act established the NOP, to a projected $23.6 billion in 2009. Congress increased NOP funding to $2.6 million in FY08 and to $3.2 million in FY09, just a fraction of the billions in subsidies that go to giant agribusinesses.
To learn more about the efforts of the Food Alliance go to: Food Alliance
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
Free-Range Chickens at Feeding Time (photo by Digiology, courtesy of morguefile.com)
This is a wonderful summer or fall dish, perfect with grilled new potatoes on skewers painted with the same marinade. It worked out especially well with the full flavor of a free range chicken. The recipe came to us from our friend Julia Conway at much acclaimed Stella Cadente Olive Oil in Mendocino, California. She got it courtesy of her nearby friends at Navarro Vineyards.
The recipe calls for verjus, which is the pressed, unfermented juice of unripe wine grapes, first used in the sixteenth century and prized as a substitute for vinegar or lemon. If you can't find it locally, you can order it from Navarro Vineyards (https://www.navarrowine.com/cart/carthome.php) or substitute a very young white wine.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. As our cartoonist and cooking enthusiast friend David Sipress says, if you want to take the dishes you serve to new heights, “Use great olive oil.” It really does make a difference!
Ingredients for 4 Servings
• 1 Free-range chicken, cut up
• 1/4 Cup fresh rosemary, chopped
• 2 Cloves garlic, minced
• ½ Cup Navarro Verjus Wine
• 1/3 Cup L'Autunno Blend Extra Virgin Olive Oil
• 1/4 Teaspoons fresh ground black pepper
• 1/2 Teaspoon salt
Preparation
1. Toss chicken pieces in bowl with all ingredients. Refrigerate for at least two hours, tossing occasionally.
2. Grill over medium to low coals, painting with reserved marinade, until skin is golden and chicken is done (pierce thigh with knife to see if juices are clear and not pink).
3. To finish the spuds, sprinkle with fresh grated parmesan or asiago cheese before serving.
To purchase the premium olive oil from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
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
Less than two years after launching, American Feast's web site is attracting more than 20,000 monthly pageviews, according to Google Analytics. In light of its success the company is now offering some of the web's most affordable advertising space to companies that share its values regarding sustainability.
Says American Feast president Jeff Deasy, "Our mission includes advocacy for a healthier and more sustainable food system and our fast-growing web traffic gives us an excellent opportunity to help entrepreneurs who share our values by giving them affordable ad space."
The rapidly growing online media company has built a following that includes some of the most influential food writers, editors, chefs, artisanal food makers, hoteliers, restaurateurs, and winegrowers in America today. Social media marketing has been the mainstay of the company's outreach efforts, including blogging, Facebook, Twitter, and a host of content distribution services. The company also distributes a free online newsletter, has posted videos on Youtube, and provided prizes for worthy causes and events.
According to Google Analytics, the American Feast web site attracted more than 100,000 absolute unique visitors in 2008, its first full year of operation. Jeff Deasy says the company matched that annual total in August of 2009, and expects that this year's growth rate will exceed 60%.
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
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
Easy Street at Sunrise (Images courtesy of Nantucket Island Chamber of Commerce)
The island of Nantucket, located 30 miles off the coast of Cape Cod, proudly hosts the 4th Annual Nantucket Fall Restaurant Week, from September 28th until October 4th, 2009.
Nantucket is a popular destination for travelers in the off season months where the mood is relaxed but the world-renowned culinary scene is full of life! Nantucket is home to some of the most celebrated chefs and award-winning restaurants on the east coast (including Wine Spectator, Zagat's, Best of Boston, Fodor's, Frommer's and James Beard Award nominees.) This festive week-long event offers special menus at nearly 30 of the island's exquisite culinary establishments with a 3-course dinners offered from $25 - $45.
Kicking off this exciting week is the fabulous Taste Nantucket! Opening Event Sunday, September 27th, from 3:00 to 5:00 PM at The Great Harbor Yacht Club, 96 Washington Street. Taste outstanding cuisine from Nantucket's finest restaurants and food purveyors, sip champagne and wine, savor samples of oysters and caviar, and enjoy live music all in a beautiful harbor front setting. Tickets are $100 (call 508-228-1515 to reserve) with all proceeds benefiting the Nantucket Culinary Arts Foundation, which provides scholarships and educational opportunities to island students.
The week will close with an equally exciting event, the 2nd Annual Nantucket Junior Chef Competition on October 4th, from Noon to 2:00 PM at Cisco Brewery, 5 Bartlett Farm Road. Watch as island culinary students (paired with Nantucket's own top chefs) battle to create three courses featuring local ingredients for a panel of judges that includes James Beard Great Chef Northeast Nominees, Michael LaScola of American Seasons and Gabriel Frasca of Straight Wharf Restaurant. Hosted by NECN's TV Diner co-host Jenny Johnson, tickets are $20 for adults and $5 for students with again proceeds benefiting the Nantucket Culinary Arts Foundation.
Following Restaurant Week festivities is the ever popular Annual Chowder Contest, Saturday, October 17, 2009 from 2 - 3:30 PM. This delicious contest challenges island restaurants to compete for the title "Best Nantucket Chowder" as voted by the tasting public.
Some of the finest months on Nantucket are in off season, when the island's natural beauty takes center stage and its historic museums, shops, lodging and fine restaurants are open to accommodate visitors. Nature lovers, sports enthusiasts, history buffs and patrons of the arts will delight in the myriad activities available on Nantucket. Visitors can enjoy walking, bicycling, hiking, picnicking, nature study and scenic viewing. Birdwatchers will appreciate the number of rare and endangered species to be sighted.
Those who love architecture or history will be charmed by Nantucket Town, which recalls the illustrious past of a whaling empire with its cobblestone carriageways and narrow lanes. More than 800 houses built between 1740 and 1840 still grace the island's downtown core, and almost all are preserved in their original settings. Nantucket is the only community in America where the entire island is recognized as an historic district.
Visitors are encouraged to leave their cars behind, as all activities are accessible by walking, bicycle, or taxi. Now that's sustainablility!
To learn more about the week’s events and the Annual Chowder Contest that follows go to: Nantucket Fall Restaurant Week
For a full Calendar of Fall Events as well as Fall Travel Specials including discounted lodging packages, merchant sales and more go to: Nantucket Island Chamber of Commerce
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
Fresh Seafood (photo by Sister Rahel, courtesy of morguefile.com)
Can you create a savory seafood dinner for under $25? If you’re up to the challenge, here’s a chance to win a cash prize, get your recipe published, and support a great cause in one fell swoop.
Food & Water Watch is calling for all creative cooks to participate in this year's Get Cookin' contest: Frugal Fish! This time last year they asked for your best sustainable seafood recipes and then published the winners in their booklet, Fish & Tips.
This year’s contest recognizes our tough economic times, but they want to show “you can eat well and have fun, even when you're on a budget.” So they want you to show them your best sustainable seafood dinner for under $25.
Send in your most delicious seafood recipe that doesn't break the bank -- using, of course, sustainable seafood! Food & Water Watch has a Smart Seafood Guide to help you figure out which types of fish are good for you and our planet, so be sure to use the seafood cited in their Guide!
To see the best choices for creating memorable & sustainable dishes go to: Smart Seafood Guide
For full contest information and rules go to: Frugal Fish Recipe Contest Rules
To have a look at last year’s booklet with its tasty compilation of seafood recipes and useful tips go to: Fish & Tips
About Food & Water Watch
Food & Water Watch is a nonprofit consumer organization that works to ensure clean water and safe food. We challenge the corporate control and abuse of our food and water resources by empowering people to take action and by transforming the public consciousness about what we eat and drink.
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
Working to help kids make healthier food choices at school, the motto of the New York Coalition for Healthy School Foods is "Healthy Foods + Exercise = Better Health, Better Grades, Better Behavior.” On Wednesday, October 14th the group will present a special fundraising event, “Jam with Us, the Art of Healthy School Food” at the Peter Max Art Studio at West 65th Street in Manhattan. The event will run from 6:30 to 9:30 pm.
Food for the fundraising event will be provided by some of Manhattan’s healhiest caterers and restaurants:
• Angelica Kitchen
• Ayurveda Cafe
• Candle 79
• Candle Cafe Counter
• 4 Course Vegan
• Chef Laura Dardi
• Franchia
• Fran Costigan,
• Luxurious Vegan Desserts
• Green Bean Cafe
• Payard Patisserie
• Rama Sushi
• Slice, the Perfect Food
• Stogo
• VSpot
Beverages will be provided by:
• Ayala's Herbal Water
• Lakewood Juices
• Marble Hill Cellars
There will be Gift Bags For All!
Proceeds from the event will support work that is of vital importance to today's kids and provides busy parents with a helping hand to keep their children healthy.
NYCHSF cites research indicating "...that with proper education, children will select healthy options at a much higher rate than those who do not have such education." With that in mind, the non-profit organization is improving the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, school gardens, the elimination of junk foods from all areas of the school, comprehensive nutrition policy, and education to create food- and health-literate students.
To visit the organization's web site & get more information go to: New York Coalition for Healthy School Foods.
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
Garlic Cloves (photo by Scott Liddell, courtesy of morguefile.com)
You've probably heard that eating garlic is good for your health and now there’s a scientific evidence to back that claim.
The beneficial substance found in garlic is allicin. It’s the substance that can give you “garlic breath”. But, it's also the key to improving blood flow and lowering the risk of heart disease. Scientists have previously noted that in places such as the Mediterranean and the Far East, where garlic consumption is high, there is a low incidence of cardiovascular disease.
The research indicating that consumption of garlic will lower the risk of cardiovascular disease was conducted at the University of Alabama at Birmingham. The findings appear in Proceedings of the National Academy of Sciences.
The leader of the University’s research team was Dr. David Kraus, who said: "Our results suggest garlic in the diet is a very good thing.”
Here's a cooking tip we picked up from Chef Melanie Underwood while attending her “The Food Shed: Cooking Local and Seasonal” class at Manhattan’s Institute of Culinary Education. She said if you buy nothing else on a trip to your local farmers market get some fresh garlic, you will taste the difference.
And you don't have to worry about garlic breath when your meal is shared with friends and loved ones!
If you’d like to read a report from BBC News on the topic go to: Why garlic is good for the heart
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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
The White House (photo by Dr. Steven L. Berg, courtesy of morguefile.com)
“We applaud the opening of the new White House farmers market and for the First Lady’s support of increasing opportunities for local farmers and community access to fresh, healthy, local food,” says Jon Scholl, President of American Farmland Trust. The White House Farmers Market opened yesterday, just outside the White House grounds on nearby Vermont Avenue, NW, in Washington, D.C.
“Farmers markets are a great way to bring local farms and communities together, and to help consumers understand that there’s no local food without local farmland,” added Scholl. “Our mission is to save America’s farm and ranch land, promote healthy farming practices, and support farms and farmers.”
“By opening this market, the White House has set the table if you will, for an important discussion. Protecting farmland for future agricultural use is of the utmost importance to every citizen in this country. And it is vital to maintaining the future viability of our farmers and rural communities,” added Scholl.
Julia Freedgood, managing director of AFT’s Growing Local initiative to promote strong local and regional food systems agrees. “In 1989, there were 1,890 farmers markets across the country. Today, there are about 4,900 markets, over a 250% increase in 20 years.”
Freedgood attributes the amazing rise of farmers markets to a number of factors. Among them, “…the public’s concern about how and where our food is raised. Today more than ever, consumers are demanding ‘food with a face’ that comes from a place – food choices that celebrate family farmers and special agricultural landscapes like the Chesapeake Bay watershed.”
To encourage the support of farmers markets and the economic and social role they play in the community and draw attention to the fact that farmers markets and local food ingredients cannot exist without the requisite farmland, AFT just held its first national online contest for people to vote for America’s Favorite Farmers Markets. Over 30,000 unique votes were cast with markets in Collingswood, NJ, Williamsburg, VA, and Davis, CA, earning the titles in their market size categories.
“Farmers markets provide public health benefits and economic development opportunities,” Freedgood says. The most recent USDA Census of Agriculture reported that nearly $1.2 billion stayed in local communities from direct to consumer sales—up 49% since 2002. “There is no question that farmers markets and farmland are a positive part of communities.”
“We’re excited to see the White House draw attention to agriculture in this way,” Scholl adds. “Whether providing healthy food, renewable energy or environmental services, agriculture is at the heart of solutions to our nation’s most pressing issues.”
American Farmland Trust is a national nonprofit organization working with communities and individuals to protect the land, plan for agriculture and keep the land healthy. As pne of the nation’s leading advocates for farm and ranch land conservation, AFT has ensured that more than a million acres stay bountiful and productive.
AFT’s national office is located in Washington, D.C. The phone number is 202-331-7300. To visit the organization’s web site go to: American Farmland Trust
To view previous posts on the topic go to:
1. AFT Announces the Winners of its Favorite Farmers Market Contest
2. "Boston Bounty Bucks" to Increase Spending on Locally Grown Food
3. Manhattan Borough President Urges NYC to "Buy Local"
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
Pollinating Bee (Photo by © P.Winberg)
Norm Cote (pronounced kotay), a native of Canada, and his sons Andrew and Michael, are third and fourth generation beekeepers located in the historic Silvermine district of Connecticut. There, at their Silvermine Apiary (www.silvermineapiary.com), they do no less than tend 200 hives and plot the global future of honey bees. For, in addition to tending bees, Andrew is a founder of two organizations dedicated to the advancement of beekeeping.
Globally, Bees without Borders (www.beeswithoutborders.org), is dedicated to teaching beekeeping as a way to alleviate poverty in economically depressed areas of the world. Norm and Andrew have worked in Iraq, Nigeria, Guatemala, India, and, most recently, Uganda, with orphanages and women’s cooperatives. On their journeys, Norm and Andrew teach beekeeping and help start beekeeping enterprises.
Locally, the New York City Beekeepers Association (www.nyc-bees.org) is an organization of urban beekeepers, and sympathetic honey lovers, in a city where beekeeping is illegal. For the fear of stings, our city has deprived us of truly local honey and the possibility that urban beekeeping might supplement city incomes and help sustain city community agricultural projects. But, the buzz is that city bees soon may loose their stigma, becoming legal.
Join Andrew for a sweet evening of honey tasting and a talk about Bees without Borders, the NYC Beekeepers Association, and the future of urban bees. We will also try Mead, the wine made from honey.
Proceeds from the event will support the work of Bees without Borders and Slow Food NYC.
Where: Astor Center – 399 Lafayette St. (enter around the corner on 4th St.), Manhattan
When: Wednesday, September 23, 2009 – 6:30 pm to 8:30 pm
Slow Food Members – $25 (use promotion code SFNYCMEM)
Non-members – $35 (use promotion code SFNYCNON)
Tickets available only at: Astor Center NYC
For more info on the slow food movement in NYC go to: Slow Food NYC
For an excellent book on the topic of beekeeping and artisanal honeymaking go to:
Honeybee: From Hive to Home, Lessons from an Accidental Beekeeper
To view previous posts on the topic go to:
1. A Connecticut Beekeeper Who is Truly an Artist
2. Pollination by Bees is Harmed by Air Pollution
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
(© image courtesy of California Avocado Commission)
Summer days may be dwindling, but there’s still plenty of warm weather ahead calling for fresh fruit salads. So here’s a seasonal recipe for one we received from our friends at the California Avocado Commission, who wrote, “Sweet honey and tangy raspberry vinegar complement the creaminess of California Avocados and juicy citrus in this fresh summer salad.”
The healthy ingredients make this a tasty, low calorie treat if you’re keeping an eye on your diet and weight. CAC tells us, “With 4 grams of protein, 5 grams of dietary fiber and only 250 calories per serving you can enjoy every bite.”
Ingredients for 6 Servings
• 3 6-inch Corn tortillas
• 2 Tablespoons B.R. Cohn Raspberry Champagne Vinegar
• 4 Oranges
• 1 Sliced ripe California avocado
• 4 Grapefruits
• 2 Tablespoons Red Bee Wildflower Liquid Honey
Preparation
1. Cut tortillas in half and slice into very thin strips.
2. Bake the strips by placing on a cookie sheet and baking in a preheated 325° oven for 7-8 minutes.
3. Grate the oranges to obtain 2 teaspoons of rind for each serving.
4. Peel oranges and grapefruits, section and seed.
5. In a large bowl, mix honey, raspberry vinegar, orange, and grapefruit sections.
6. Add orange rinds and tortilla strips.
7. Top with avocado slices.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
To purchase a handcrafted, wine-inspired vinegar from the artisans at B.R. Cohn go to: Raspberry Champagne Vinegar
To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
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
Napa Valley Winery (© Don Mace | Dreamstime.com)
Changing demographics, a weakened dollar and health benefits have all contributed to the growth of domestic wine sales in the U.S. for the fifteenth consecutive year, according to the recently released 2009 Wine Handbook.
Overall wine consumption in the U.S. rose 0.9% percent in 2008 to 294.7 million 9-liter cases. Although the growth rate has slowed slightly due to the current recessionary environment, consumers have become more frugal with their purchases, trading down toward value-priced wines in both the on-and off-premise wine purchases.
In more good news for American winegrowers, changing demographic trends cited in the 2009 Wine Handbook are favorable for the wine industry. The 70 million people that make up the "Millennial" generation (age 21 to 30) are changing perceptions of wine. This generation is not as sophisticated about wine as preceding generations and is willing to experiment with wines at lower price points.
Another factor accounting for the rise in U.S. wine consumption is the weakened dollar which has driven up prices of imported wine selections. This has triggered an increase in sales among domestic vintages that are priced more competitively.
"Imported wines dropped 1.8 %, while domestics rose 1.9% -- a stark contrast to the recent trend when imported table wines fueled not only the growth of that sector, but of the entire industry," says Eric Schmidt, manager of information services for the Beverage Information Group based in Norwalk, Connecticut.
In addition, continued association between moderate wine consumption and decreased risk of heart disease, cancer and stroke remains a key driver of wine's popularity among an increasingly health-conscious society.
The 2009 Wine Handbook is produced by the Beverage Information Group, a leading source for U.S. wine sales and consumption trends. It includes wine consumption analysis; the top 50 metro markets; supplier performance; advertising expenditures; consumer drinking preferences; and economic/demographic data.
If you’d like to read the press release on which this item was based go to: U.S. Wine Consumption Continues to Grow
To view previous posts on the health benefits of moderate wine consumption go to:
1. Scientists Believe Red Wine Can Slow Aging
2. Drink Red Wine & Eat Dark Chocolate Everyday for a Long & Healthy Life
3. Drink a Glass of Red Wine for a Healthy Heart
4. Drink Wine for Healthy Teeth
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
Sweet Honey (photo by Rick Tango)
A child's cough from a common cold is no reason to go out and buy an expensive cough medicine that carries risks. Scientists have concluded that a spoonful of honey can quiet a child’s nighttime cough and help them sleep better. According to a Reuters Health report, the researchers found that, “When compared to the cough syrup ingredient dextromethorphan or no treatment, honey came out on top.”
"The results were so strong that we were able to say clearly that honey was better than no treatment and dextromethorphan was not," Dr. Ian M. Paul of Pennsylvania State University in Hershey, one of the study's authors, told Reuters Health.
The report went on to say, “There is currently no proven effective treatment for cough due to an upper respiratory infection like the common cold. While dextromethorphan is widely used, there is no evidence that it works, and it carries risks.”
Honey isn't recommended for infants younger than one year old because of a small risk of botulism, but it’s generally safe for older kids. In the study children were given doses of honey equal to recommendations for cough syrups; half a teaspoon for two- to five-year-olds, a teaspoon for six- to eleven-year-olds, and two teaspoons for children twelve and older.
To read the Reuters Health report cited above go to: Honey eases nighttime cough
Our friend Marina Marchese, the Founder of Red Bee Honey Farm in Connecticut, has written a marvelous book on the wonders of honey and it's healing properties To learn more about it go to: Honeybee: From Hive to Home, Lessons from an Accidental Beekeeper
If you’d like to try some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Spring Clover Liquid Honey
Clover & Creamed Honey Gift Box
Wildflower Liquid Honey
Wildflower & Comb Honey Gift Box
Chunk Honey
Comb Honey
Creamed Honey
Organic Oranges (photo by Darnok, courtesy of morguefile.com)
Organic products have shifted from being a lifestyle choice for a small share of consumers to being consumed at least occasionally by a majority of Americans, according to a recent briefing from the U.S. Department of Agriculture.
The USDA says consumer demand for organic goods has shown double-digit growth for well over a decade and provided market opportunities for American farmers across a broad range of products. Organic food is now available in nearly 3 of 4 grocery stores and account for over 3% of total U.S. food sales, according to recent industry statistics. The USDA has found that:
• Organic food is sold to consumers through three main venues in the United States—natural food stores, conventional grocery stores, and direct-to-consumer markets.
• A typical organic consumer is difficult to pinpoint, but new research continues to shed light on consumer attitudes and purchasing behavior.
• Organic price premiums continue to remain high in many markets as the demand for organic products expands.
Providing American families with the option of enjoying food raised without pesticides has been one of the great achievements of the organic farmers movement. Growing demand for organic foods by consumers continues to be a promising trend for the American food system. Along with quests for more flavor and better nutritional value, the desire to avoid pesticides has been a key driver of the demand for organics.
There’s a long way to go to overcome decades of unhealthy practices driven by the industrial food system. By our count there have now been at least six studies establishing a link between pesticides and Parkinson disease. Another found evidence that pesticides made it more likely to develop cancer. Some researchers have theorized that the reason organic produce has a higher nutritional content than conventionally-grown food is due to pesticides inhibiting the production of nutrients in plants.
We can all play a part in creating a healthier and more sustainable food system by demanding that our food be raised without toxic pesticides. Our bodies, our planet, and our children will be the beneficiaries.
The nonprofit Environmental Working Group offers a guide you can carry in your wallet, "so when you're shopping you'll know which produce to buy organic, and which conventionally-grown fruits and vegetables are okay if organic isn't available.”
For a free download of the EWG’s guide go to: Shoppers Guide to Pesticides
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
 
Wolffer Winery & Vineyards (Images courtesy of Wolffer Winery)
Wölffer Estate Vineyard in Sagaponack, New York is pleased to announce the official date of their annual Wölffer Estate Harvest Party: Sunday, October 11. One of the most anticipated events on the fall Hamptons' social calendar, guests of all ages are invited to partake in harvest fun, and share the bounty and beauty of the season at Wölffer Estate.
A sumptuous harvest lunch, with an emphasis on local ingredients, will be served and paired with award-winning Wölffer Estate wines. Enjoy the feast at the large family-style tables arranged on the lawn. Live music, performed by local artists, will add to the celebration. Adding to the excitement will be the final round of the horse jumping competition of the Wölffer Derby held by the Wölffer Estate Stables at the vineyard ring.
This year's Harvest Party festivities include grape picking and stomping, a petting zoo, and barrel rolling races. For additional family fun, the Harvest Party will also offer pony and hay rides, face painting, a fall arts and crafts station, and many new events.
Wölffer Estate Vineyard Annual Harvest Party
Sunday, October 11, 12:00 to 5:00 pm (Rain date: Monday, October 12)
$75 plus tax for adults, $35 plus tax for children 4 to 20, under 4 admitted free.
$65 plus tax for Wine Club Members - this year a special VIP area will be exclusive to wine club members and their guests.
Reservations required. Please call (631) 537-5106, ext. 11
New Wine Releases
Coinciding with the fall harvest, Wölffer Estate is also pleased to toast the release of the new "Christian's Cuvée" Merlot 2005, as well as several new vintages from the winery: Merlot 2007, Chardonnay 2007, and Cabernet Franc 2006. The wines are also available for purchase at the winery tasting room or online at www.wolffer.com.
About Wölffer Estate Vineyard
A leader in Long Island winemaking for over 20 years, Wölffer Estate Vineyard, a 55-acre winery located in Sagaponack, (The Hamptons), New York, is an American winery with a decidedly European character. Reflecting our terroir and the meticulous stewardship of winemaker Roman Roth, these former potato fields are the foundation for world-class wines. Similar in many respects to conditions in Bordeaux, the local Bridgehampton loam soil and favorable maritime influences provide a perfect host for grapevines. Wölffer Estate Vineyard proudly practices sustainable agriculture.
To learn more about Wölffer Winery and plan a visit there go to: Wolffer Winery
For more info on Long Island Wine Country go to: The Long Island Wine Council
To view a previous post on Wolffer's internationally acclaimed Late Harvest Chardonnay go to:
Long Island Chardonnay Places 1st in International Wine Competition
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
Gin (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
Englishman Graham Greene was one of the 20th Century’s most prolific writers, penning some twenty-six novels from 1929 to 1988, while traveling around the globe. Our friend Gary Regan, the author and master mixologist, confesses “to never having read a word of Greene's work,” but nonetheless imagined him to have been a “dashing playboy-writer”
When told of the Graham Greene Cocktail, Gary conjured a “Hemingway-esque image” of his fellow countryman and was spurred to get to the heart of the matter. He found that the Graham Greene Cocktail was born in Vietnam when the novelist spent a lot of time there. Greene first visited Hanoi in 1951, as a correspondent for Paris Match, and later wrote “The Quiet American” (1955) while there. An excellent film version of the novel was released in 2002, and Michael Caine was nominated for an Oscar as Best Actor in a Leading Role.
Getting back to Gary and his quest for enlightenment, our friend was a little disappointed by the recipe the famous writer preferred when tippling at Le Club, the bar of the Sofitel Metropole Hotel in Hanoi. It turns out the Graham Greene Cocktail is a mixture of gin, cassis and dry vermouth. Gary couldn’t fathom why any urbane drinker, especially a world-class one in a pantheon with Hemingway, would add cassis to a martini.
Nonetheless, our friend says “Greene's drink did serve a purpose.” It was enough to stir Gary’s creative juices, seek inspiration from Charles H. Baker Jr.'s 1939 book, "The Gentleman's Companion," and concoct a variation on a recipe for the Pompier Highball found there, with a very pleasant result. As our friend wrote in the San Francisco Chronicle:
The chief difference between the Graham Greene Cocktail and my Pompier variation lies in the ratios of the ingredients. The Hanoi drink is more or less a dry gin martini with a splash of cassis, whereas the Pompier Cocktail calls for the vermouth to be the base, uses a small amount of gin to give the thing a backbone, and gets a fruity note…from not much more than a splash of cassis.
We found it’s a fine mixture for sipping on a hot afternoon and pondering, just pondering mind you, the writing of a great novel.
The Graham Greene Cocktail
Ingredients for 1 Cocktail
• 2 Ounces gin
• 1/2 Ounce dry vermouth
• Splash of creme de cassis
Preparation
1. Combine ingredients in a cocktail shaker or mixing glass.
2. Add ice, stir and strain into a chilled cocktail glass.
The Pompier Cocktail
Adapted from "The Gentleman's Companion," by Charles H. Baker Jr.
Ingredients for 1 Cocktail
• 2 1/2 Ounces dry vermouth
• 1/2 Ounce dry gin
• 1/4 Ounce crème de cassis
• 1 Lemon twist, for garnish
Preparation
1. Combine ingredients in a cocktail shaker or mixing glass.
2. Add ice, stir and strain into a chilled cocktail glass. Add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
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
Flag & Fireworks (© Daniel Padavona | Dreamstime.com)
"The strongest bond of human sympathy outside the family relation should be one uniting working people of all nations and tongues and kindreds." - Abraham Lincoln
"If capitalism is fair then unionism must be. If men have a right to capitalize their ideas and the resources of their country, then that implies the right of men to capitalize their labor." - Franklin Lloyd Wright
"Only a fool would try to deprive working men and working women of their right to join the union of their choice." - Dwight David Eisenhower
Chicago-area chefs will join wineries, brewers and mixologists for Common Threads’ 1st Annual World Cookout. This very special late-summer party will be held on Thursday, September 17th at Fulton’s on the River, from 6:30 pm to 9:30 pm, to raise money for the disadvantaged children in the nonprofit organization’s after-school cooking programs.
Common Threads teaches low-income kids to cook wholesome and affordable meals because they believe that hands-on cooking classes can help prevent childhood obesity and reverse the trend of generations of non-cookers, while celebrating cultural differences and the things people all over the world have in common. Common Threads' students have exhibited a 96% improvement in healthy food choices and 82% have limited their junk/fast food intake to one or fewer times per week.
The Chef Advisory Board of Common Threads boasts masters like Tyler Florence, Stephanie Izard, Bill Kim, Michelle Bernstein, Nigella Lawson, Jamie Oliver, and Giuseppe Tentori. These chefs have volunteered recipes for the children to create and guest teach in the organization’s kitchens.
Chefs confirmed for the 1st Annual World Cookout are: Rodelio Aglibot, Sunda; Robert Andrea, Jake Melnick's; Greg Biggers, Fulton's on the River; Radhika Desai, Top Chef Season 5; Jonathan Fox, La Madia; Gale Gand, TRU; James Gottwald, Rockit Bar & Grill; Rick Gresh, David Burke's Primehouse; Sarah Grueneberg, Cafe Spiaggia; Suzanne Imaz, Cafe Des Architectes; Stephanie Izard, Top Chef Season 4; Bill Kim, Urban Belly; Mark Mendez, Carnivale; Martial Noguier, Cafe Des Architectes; Chris Pandel, The Bristol; Toni Roberts, C-House; Giuseppe Tentori, Boka; Dominique Tougne, Bistro 110; Rey Villalobos, Table Fifty-Two; Paul Virant, Vie; and Mixologist Adam Seger, Nacional 27.
General Admission is $75 per person and the VIP package is $150 per person. The VIP package includes general admission to the World Cookout, plus a special VIP reception at 5:30 p.m. and an after-party beginning at 9:30 p.m.
For more information on the nonprofit organization and to purchase tickets go to: Common Threads
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
 
Labor Day weekend is almost upon us amd that means plenty of folks could use a quick and simple recipe for an appetizer from the grill. In this one, fresh pineapple, shrimp and applewood smoked bacon combine for a uniquely delicious appetizer.
The freshest shrimp and pineapple you can find along with a carefully crafted artisanal bacon will make it a real sizzler with your guests! We've found that the creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."
Ingredients for 6 Servings
• 4 Slices of La Quercia's Applewood Smoked Bacon, cut into thirds (lengthwise)
• 12 Large, Cooked Shrimp
• 12 Fresh Pineapple Chunks, 1-inch Cubes
Preparation
1. Wrap shrimp (from back to front, then around) with 1/3 of uncooked bacon slice.
2. Lay the bacon-wrapped shrimp on medium-high heat grill or griddle.
3. Cook, turning occasionally until bacon is brown (but not crisp).
4. Lay pineapple chunks on grill or griddle for 2½ minutes, turn once, & grill another 2½ minutes.
5. Skewer cubes of pineapple, then the bacon-wrapped shrimp.
6. Place finished shrimp kabobs on plate and serve immediately
If you'd like to purchase some of La Quercia's amazing artisanal bacon go to: Applewood Smoked Bacon
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
Fresh-Baked Bread (photo by Kevin Rosseel, courtesy of morguefile.com)
Evidence abounds that eating whole grains can be beneficial to your health. They are especially important for keeping a healthy heart and be a valuable part of weight control and combating obesity.
In a study of obese adults, researchers from Pennsylvania State University found that those who increased their whole-grain intake shed more belly fat and reduced inflammation in the blood vessels. Joining all the existing evidence is a new study from researchers at Harvard University. The new study’s conclusion:
Higher whole-grain intake was associated with a reduced risk of hypertension in middle-aged and older women, which suggests a potential role for increasing whole-grain intake in the primary prevention of hypertension and its cardiovascular complications.
Whole grains retain valuable nutrients and fibers that get stripped out of the white flour baked into white bread. The rich flavor an hearty texture of whole wheat gets eliminated as well. Similarly, brown rice is a whole grain choice, while white rice is not.
Whole grains should be a delicious part of your everyday diet. For one thing, popcorn is a whole grain. Try oatmeal with fresh fruit, cinnamon, and a teaspoon of honey. Fresh-baked, whole grain semolina bread is a wonderful accompaniment to a favorite salad. Mushroom and barley soup is a tasty way to get some whole grains without any animal fat. Whole grain pasta with a tomato sauce seasoned (garlic, oregano, basil, etc.) to your taste and served with steamed broccoli, spinach, or green beans is a terrific meal. Squeeze a little fresh lemon and grind some black pepper on those veggies.
To view previous posts on the topic go to:
1. More Great News about Whole Grains
2. Whole Grains Battle Heart Disease & Stroke
3. Whole Grains for a Healthy Heart
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
The Independent Cocktail (photo courtesy of Chopin Vodka)
There are many reasons for the rising interest in backyard and community gardening. The desire for fresher, tastier and healthier food, rising food prices, reducing carbon emissions, and food safety concerns are all motivating folks to take up tilling the soil.
“Community gardens are full for the first time in years, seed sales are up and memberships in home gardening groups are gaining,” according to an article in the Press-Enterprise. Anecdotal evidence suggests that more restaurants are growing their own ingredients. Some, like New York’s Blue Hill, operate their very own farms.
But bartenders too? The answer is yes, according to the San Francisco Chronicle, where Camper English reports, “Lately, more (Bay Area) bartenders are doing the gardening work themselves, for the same reason that backyard gardeners seem to have appeared everywhere.”
The article in the Chroncile describes gardening for cocktail ingredients as a growing phenomena. Here is just one of the writer’s examples of the trend:
Within the city, patios and rooftops are being used to grow garnishes. The Fifth Floor restaurant offers three homegrown "Herb Garden Cocktails" - a Sagerac with fresh sage leaves, a rosemary cocktail and a version of the Lonsdale with basil leaves. Assistant General Manager Scott Stewart says the restaurant initially planted herbs to make use of extra garden space in its garden. But it has since become a point of pride.
If you’d like to read the article in the Press-Enterprise cited above go to: Community gardens growing in popularity amid rising food prices, health scares
If you’d like to read the article in the San Francisco Chronicle cited above go to: More bars growing own cocktail ingredients
For the recipe for the cocktail pictured above go to: The Independent by Chopin Vodka
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
|
 
CARTOON BANK SAVINGS:
10% OFF COUPON
|
