Roasted Veggies (photo by Scott Liddell, courtesy of morguefile.com)
Vegetarians are 12% less likely to develop cancer than meat eaters, according to research published in the British Journal of Cancer.
In a study of more than 61,000 people, Cancer Research UK scientists from Oxford followed meat eaters and vegetarians for over 12 years, during which 3,350 of the participants were diagnosed with cancer.
They found that the risk of being diagnosed with cancers of the stomach, bladder and blood was lower in vegetarians than in meat eaters. The most striking difference was in cancers of the blood including leukemia, multiple myeloma and non-Hodgkin lymphoma. The risk of these diseases was 45% lower in vegetarians than in meat eaters.
Professor Tim Key, study author from the Cancer Research UK Epidemiology Unit at Oxford University, said:
Our large study looking at cancer risk in vegetarians found the likelihood of people developing some cancers is lower among vegetarians than among people who eat meat. In particular vegetarians were much less likely to develop cancers of the blood which include leukemia and non-Hodgkin lymphoma.
The study looked at 20 different types of cancers. The differences in risks between vegetarians and meat eaters were independent of other lifestyle behaviors including smoking, alcohol intake and obesity, which also affect the chance of developing cancer.
Sara Hiom, director of health information at Cancer Research UK, said:
These interesting results add to the evidence that what we eat affects our chances of developing cancer. We know that eating a lot of red and processed meat increases the risk of stomach cancer. But the links between diet and cancer risk are complex and more research is needed to see how big a part diet plays and which specific dietary factors are most important.
The relatively low number of vegetarians who developed cancer in this study supports Cancer Research UK's advice that people should eat a healthy, balanced diet high in fiber, fruit and vegetables and low in saturated fat, salt and red and processed meat.
To access high quality original papers increasing the understanding of the causes of cancer go to: British Journal of Cancer
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(Image courtesy of Organic Valley Family of Farms ©)
Gary Herzberg of Portland, Oregon created this recipe after he and his then pregnant wife joined a community supported agriculture farm (CSA). They had joined the CSA to promote the nutritious gestation of their son and found that kale was almost always included in their regular box of fresh goodies. Kale is an amazingly healthy green, so thank you Gary for coming up with a delicious way to reap those health benefits at breakfast.
Gary’s creation went on to become one of five winning submissions from a healthy recipe contest held by our friends at Organic Valley Family of Farms, a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” They started with seven farmers forming an organic cooperative in 1988. Today, about 1,400 family farms are members and their high standards shine through in their award-winning, certified organic foods.
Besides being a winner in the national contest, the recipe Gary scrabbled from necessity went on “…to the wild success it now holds in our family. Not only is kale no longer the stepchild of our box, it has moved to the forefront of weekly planning, where a kale-less box is met with much chagrin.”
Ingredients for 8 to 10 Servings
• 2 Bunches of Kale, or other greens such as collards, beet, etc.
• 1 Medium Onion
• 2 Garlic Cloves
• 2 Slices Bread
• 3 Organic Valley Eggs
• 3/4 Cup of Organic Valley cheese such as Colby, Cheddar, Mozzarella, etc.
• 1/3 Cup of Flour
• 1 Teaspoon Salt or to taste
• 1 Teaspoon Pepper or to taste
• Organic Valley Sour Cream for Garnish (Optional)
Preparation
1. First off you need to blanch all the veggies. Boil a large pot of water, and get an ice bath started to cool the veggies once they are done cooking. Once the water is boiling, dunk the greens in for 2-3 min, then plunge the into ice bath. Do in batches if they don't all fit.
2. Once the greens are safely in the ice-water bath, blanch the garlic and the onions for about 30 seconds. You can leave the skins on, and you don't need to put them in the ice-bath. Just don't touch them until they are cool enough to handle.
3. Once everything is cool, start with the greens. Take them out of the ice bath, and squeeze all the water you can out of them -- I use a paper towel or dish cloth. Roughly chop the greens, onions, and mince the garlic; add them to a mixing bowl.
4. Toast 2 slices of bread -- I prefer the end pieces that nobody eats anyway. Once toasted brown, chop or crumble bread into mixing bowl. Chop up the cheese into a decent dice, or shred, add to mixing bowl. Add flour, salt and pepper to the mix. Crack eggs into bowl, and break yolks.
5. Use spatula (or your hands!) to thoroughly mix together all the ingredients. They should begin to feel a little like a "meatball."
6. Once mix is sticky, heat up a skillet, then add some oil or butter once the pan is hot. Once combined, make a small ball (about a cup) of the mix in your hands and squeeze together firmly. Place ball in skillet, and mash it flat with the back of a spatula, trying to keep "cake" together. Fry until golden brown on each side.
7. Garnish Liberally with Sour Cream, or Not.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year and not long ago we posted a classic American recipe for pumpkin soup. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a healthy pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: 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
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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
Healthy Besse of New Jersey (photo by Emily Roesly, courtesy of morguefile.com)
With frightening reports of contamination and foodborne illnesses arriving with alarming regularity it’s no surprise that a recent national survey of affluent consumers found safety to be their number one concern when purchasing food.
The majority of consumers surveyed are looking at labels and menus for assurances that undesirable things, such as antibiotics and artificial hormones, are not present. Food safety was especially important to women. Ethical claims are frequently linked to safety issues and of special importance to a “large subset of consumers,” according to the researchers.
The survey by Context Marketing, a San Francisco Bay Area consulting firm, did not include nutrition, focusing instead on “quality claims having to do with safety and health, as well as ethical considerations and their role in purchase decisions.” The firm’s research results were issued in a report, Beyond Organic – How Evolving Consumer Concerns Influence Food Purchases.
The researchers confirmed that price played a major role in decisions on purchasing specialty foods and making menu choices at restaurants, and it is the main reason for making a purchase at a supermarket. Still, educated and prosperous consumers are familiar with the issues behind the claims being made by producers, manufacturers and restaurants, and ethical behavior is vital to gaining consumer trust and loyalty.
Seventy-two percent (72%) of those surveyed say they are willing to pay “more for food that promises to be healthier, safer or produced to higher ethical standards.”
To view the report from Context Marketing cited above go to: Beyond Organic – How Evolving Consumer Concerns Influence Food Purchases
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
Hannah Kaminsky's Vegan Cheesecake (Images courtesy of the Boston Vegetarian Society)
This year our friends at the Boston Vegetarian Society are delighted to expand the Annual Boston Vegetarian Food Festival to a two-day event! The Festival brings together an amazing array of vegetarian natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment.
The event couldn’t be more family-friendly, offering free admission, free food sampling, free speaker presentations, free parking, a T Subway stop just across the street, and activities for kids.
The 2009 Festival is on for Saturday, October 31st, 10:00 AM to 6:00 PM, and Sunday, November 1st during those same hours, at the Reggie Lewis Athletic Center, 1350 Tremont Street, Boston, Massachusetts
The Festival offers the chance to talk directly to food producers, learn the newest items in the marketplace, get some cooking tips, taste free food samples, shop with special discounts, or simply learn what vegetarian foods are available and where you can find them.
Whether you are a longtime vegetarian or vegan, or someone simply wanting to add more healthy and delicious foods to your meal repertoire, or if you are just curious what it's all about, you will be very welcome! While your enjoying the fun you can also learn of ways to benefit the environment, help animals, and enhance your health and well being.
  
Sponsored by the Boston Vegetarian Society
The sponsoring organization, the Boston Vegetarian Society, is an all-volunteer, non-profit organization. The organization seeks to make a better world for people, animals, and the earth through advancing a healthful vegetarian diet and a compassionate ethic. It provides education, encouragement, and community support for vegetarians and for anyone wishing to learn more about a healthy, environmentally friendly and humane way of life.
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To visit the sponsoring organization's web site & get more information about the Festival go to: The Boston Vegetarian Society
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Star Anise (© Linda Macpherson | Dreamstime.com)
Our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival just sent us this dessert recipe. We were so delighted with it we wanted to waste no time in passing it on to you. It’s the creation of Emilie Hartman of The Conscious Kitchen, a popular vegan baking and cooking instructor, award-winning blogger, restaurant reviewer, and a contributor to many food magazines and websites. She’ll be teaching this recipe and more at the Festival this weekend.
Emilie brings the experiences of an international childhood and a background as a researcher to her love of food and thoughtful eating. She trained at the Cambridge School of Culinary Arts and the Natural Gourmet Institute. She is currently working on a cookbook of sophisticated, internationally inspired vegan desserts.
Emilie says of her recipe, “With a rich, comforting crumb, delicate spice and bright citrus, this is a ‘go to’ cake for the winter months. Don't shy from using a quality olive oil with lots of flavor for this recipe; my preference is for a fruity Spanish one. Be prepared for even confirmed olive oil and anise detractors to demand seconds.”
Ingredients
• 1 Cup unsweetened plain soymilk
• 1 ½ Teaspoons apple cider vinegar
• ½ Cup cane sugar
• 1/4 Cup extra virgin olive oil
• 1 Teaspoon vanilla
• 1/2 Teaspoon sea salt
• 1 Cup unbleached all purpose flour
• 1/3 Cup whole wheat pastry flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon toasted and ground anise seed (toast in a dry pan over medium heat until fragrant and lightly browned, cool and grind in a spice or coffee grinder, or use pre-ground)
• 1/4 Cup cocoa nibs
• 2 Ounces 70-80% dark chocolate (recommend Taza)
(See Blood Orange Macedonia Topping Recipe below.)
Preparation
1. Preheat oven to 350 and lightly oil an 8" round pan with olive oil and line the bottom with parchment.
2. In a medium sized bowl, whisk the soymilk and vinegar together until thickened. Add the sugar, olive oil, vanilla and salt to the soymilk and whisk well to combine.
3. In another medium sized bowl, sift the flours, baking powder and baking soda and whisk to combine. Add anise to the dry mix.
4. With whisk in hand, slowly pour the wet mixture into the dry, whisked vigorously until well combined and smooth.
5. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow cake to cool on a rack for 10 minutes before removing from pan and allowing it to cool fully before serving.
To serve: Cut wedges of the cake and generously scoop Blood Orange Macedonia on top, sprinkle with 1-2 teaspoons of cocoa nibs and shave a sprinkling of dark chocolate
Blood Orange Macedonia Topping Recipe
Creator Emilie Hartman writes, “Use to top cakes or sweet biscuits, waffles, pancakes or crepes. Great as an unusual ice cream topping and an extra special mix-in for soy yogurt. Use any available citrus, but look for a mix of colors to get the most drama. Zesting the citrus before removing the skin and storing it in a little oil in the refrigerator for future use in other recipes will give the fruit double duty.”
Ingredients
• 4 Blood oranges
• 2 Tangelos or tangerines
• 2-4 Tablespoons orange muscat wine or orange liqueur, such as Grand Marnier
Preparation
1. Supreme the citrus over a bowl to catch run-off juice. Toss the citrus segments with alcohol.
2. Keep covered in the refrigerator until ready to use.
The Boston Vegetarian Food Festival will take place this weekend, Saturday, October 31st and Sunday, November 1st. If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip.
For more informationabout this weekend's Festival go to: The 14th Annual Boston Vegetarian Food Festival
To visit Emilie Hartman’s excellent veggie blog go to: The Conscious Kitchen
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
Waterfront Jogging (photo by Jusben, courtesy of morguefile.com)
Written by Adrienne Carlson
It was my dream to lose 30 pounds or more, and I achieved it in less than a year through a strict exercise and diet regime. I was ecstatic about my success and very proud of myself for what I had accomplished. But the elation did not last more than six months, because in that short span of time, I found to my horror that I could not button my new jeans. A look at the scales showed me that I had gained back 12 of those pounds that I had worked so hard to lose, and I was aghast and horrified at allowing this to happen.
I realized then that it is not just enough to lose weight; you have to work just as hard to keep it off, especially if you’re someone like me who is prone to putting on weight in no time at all. So if you’re looking for ways to stay slim after getting there, here’s what I did to get back on track and make sure I stayed there:
• Make exercise a way of life: If you think of exercise as just a way to lose weight, you’re going to stop working out the moment you reach your ideal weight. And when you stop exercising but continue to eat as much, you start to put on weight again, sometimes faster than you lost it. So make exercise a way of life rather than a passing fancy – make it your spouse for life instead of treating it like a temporary fling. To do this, choose some form of working out that you enjoy and that you will feel like doing at least four times a week, for an hour or so each day.
• Work out with weights: You don’t have to pump iron, just lifting small dumbbells and doing a few squats and lunges every day should help strengthen your muscles and improve your muscle mass. When you do this, your metabolism increases and you lose weight even when you’re sedentary.
• Don’t deprive yourself: Eat the right kind of food and ensure that you don’t starve or deprive yourself too much. When you force yourself to abstain from certain foods, you fall prey to temptation and end up binging and eating much more than is justified. You begin to crave foods that are not good for you, and in the process, end up ruining all the good you gained by working out. So eat what you want, in limited portions. However, make sure that you don’t eat more than you are burning off – you’re going to balloon up if you do.
• Monitor your weight: Keep an eye on your weight from time to time. Once you see yourself adding on a pound or two, cut back on your calories and step up your level of exercise. Keep up the routine till your weight falls back to your ideal number.
• Make health a priority: If you don’t lose weight as fast as you would like, don’t punish your body by working out too hard and/or starving yourself. When you do this, you may lose weight in the process, but you also end up losing something that is invaluable – your health.
This guest article was written by Adrienne Carlson, who regularly writes on the topic of physical therapy and staying healthy. For more of her expert advice visit her web site: Physical Therapy Assistant Schools
Adrienne welcomes your comments and questions at her email address (just copy & paste): adrienne.carlson1@gmail.com
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Artichoke Farm (photo by Matthew Bridges, courtesy of morguefile.com)
Serving an appetizer that is flavorful, healthy and seldom seen outside good restaurants is a great way to show your dinner guests that you want to make their evening with you a special one. Our friends at the California Artichoke Advisory Board have provided us with a recipe for Couscous-Stuffed Artichokes that will deliver that message with gusto.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s Napa Valley.
Ingredients for 4 Servings
• 4 Large California artichokes
• 1½ Cups chicken broth (or substitute vegetable broth)
• 1 Teaspoon curry powder
• ¾ Teaspoon ground cumin
• ½ Teaspoon garlic salt
• 1 Cup instant couscous
• ¼ Cup currants
• ½ Cup sliced green onion
• ½ Cup toasted slivered almonds, chopped
• ½ Teaspoon grated lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons vegetable oil
• Plain low fat yogurt, optional
(Image courtesy of California Artichoke Advisory Board)
Preparation
1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
2. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
3. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Cook's Tip: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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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
Wheat & Sky (photo by Cheryl Rankin, courtesy of morguefile.com)
“Every year, millions of people in the United States suffer from foodborne illness, hundreds of thousands are hospitalized, and thousands die,” according to recent testimony given by Margaret A. Hamburg, M.D., Commissioner of the Food and Drug Administration, before the U.S. Senate Committee on Health, Education, Labor, and Pensions.
Dr. Hamburg stated that “A precondition for health is having access to safe food.” She cited changes in consumer dietary patterns, industry practices, U.S. population demographics, evolving pathogens, and an increasingly globalized food supply as posing challenges and requiring current government strategies to adapt.
She told the Senate Committee that the Food Safety Working Group appointed by President Obama in March, “…recommends a new public-health focused approach to food safety based on three core principles: prioritizing prevention, strengthening surveillance and enforcement, and improving response and recovery.”
Chief recommendations of the Working Group include providing the FDA with the tools needed to access basic food safety records at facilities and require mandatory recalls. In her testimony Dr. Hamburg noted that a coalition of consumer groups is fighting for improvements in the food safety system and major sectors in the food industry also support and are advocating for fundamental change. A food safety bill was recently passed by the House of Representatives, and a similar bill is under consideration in the Senate. She cited these factors as indicating broad support for legislative reform, “…so that more families do not have to suffer tragic consequences from foodborne disease.”
Dr. Hamburg added:
…even with the President’s support – even with the full efforts of HHS and USDA and other federal, state, local, tribal, and territorial food safety partners – and even with the backing of consumer groups and industry, our efforts will fall short unless Congress modernizes food safety laws to deal with the challenges of the 21st century.
To read Dr. Hamburg full statement before the Senate Committee go to: Keeping America's Families Safe: Reforming the Food Safety System
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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
Food, Inc. lifts the veil on our nation’s food industry, exposing how our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our environment. Food, Inc. reveals often shocking truths about what we eat, how it’s produced and who we have become as a nation.
The “powerful wake-up call for consumers,” (New York Times) Food, Inc., arrives on Blu-ray Disc and DVD on November 3rd. “Bracing, compassionate, witty and compelling,” (Time) Food, Inc. exposes the highly mechanized substructure that has been hidden from the American consumer with the consent of the government’s regulatory agencies, the USDA and the FDA. Using animation and graphics, Emmy® Award-winning filmmaker Robert Kenner reveals the shocking truth behind corporate ‘factory farms,’ which churn out genetically modified produce and meat from diseased animals, detrimentally impacting the lives of millions.
Profits Before People
Putting profit before the health and safety of Americans, companies have utilized scientific advancements to create bigger-breasted chickens, the perfect pork chop and insecticide-resistant soybean seeds. The unfortunate by-product of advancement results in the evolution of new, more resistant strains of the sometimes-deadly E. coli bacteria, which sickens over 73,000 Americans annually.
Featuring interviews with Stonyfield Farm’s Gary Hirshberg and Polyface Farms’ Joel Salatin, and investigative authors Eric Schlosser (Fast Food Nation) and Michael Pollan (The Omnivore’s Dilemma), Food, Inc. is an eye-opening expose reminiscent of Super Size Me. Detailing how corporate food monopolies influence government regulations, the “smart and expertly shot” (Los Angeles Times) documentary also addresses the nation-wide epidemics of obesity and diabetes, which have drastically escalated over recent decades as a result of the lack of proper nutrition due to the consumption of poor quality food.
Ongoing Impact
Participant Media partnered with 20 nonprofit and social sector organizations to bring awareness to the film and the issues it addresses through a substantial cause marketing and social action campaign. The partnerships with groups including the California Center for Public Health Advocacy, Center for Science in the Public Interest and the Center for Foodborne Illness Research and Prevention will continue beyond the DVD’s release. Celebrities Kelly Preston, Alyssa Milano and Martin Sheen, among others created public service announcements on the issue and they will be included on the DVD.
Bonus Features
Additional bonus features include deleted scenes – 40 minutes of footage and segments not shown in theatres, “Nightline’s” interview with Chipotle’s CEO, and more. The film will be available for the suggested retail price of $26.98 and Blu-ray Disc for $34.98.
To view previous posts on the topic go to:
1. "King Corn" the Movie: We Are What We Eat
2. Fast Food Nation on DVD
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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
(Images courtesy of The Mast Farm Inn)
This luscious dessert recipe comes courtesy of our friends at The Mast Farm Inn, a world renowned mountain inn and restaurant in the Valle Crucis Historical District of Watauga County, North Carolina, where guests have been welcomed since the 1800s. Located in a serene rural valley surrounded by mountains, rivers and streams, the green Inn’s doings are truly a family affair. It is owned and managed by sisters Sandra Deschamps Siano and Danielle Deschamps, who are ably assisted by a host of family members.
The family runs the Inn by adhering to principles of sustainability and environmentally sound practices. The gourmet meals served at the Inn’s Simplicity restaurant are created with food as local, fresh, natural and organic as they can make it. In the growing season, the ingredients include produce from the Inn’s own organic garden. Pasture raised meats, free-range dairy and eggs are purchased as much as possible from local organic farmers and growers. Out of season the dining is still as natural and organic as they can make it, using ingredients that may come from further away, but still don’t include dangerous chemicals.
The History of Hummingbird Cake
Hummingbird Cake is such a lovely name that it makes you wonder its origin. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.
Ingredients & Shopping List
Cake
• 3 Cups all-purpose flour
• 2 Cups granulated sugar
• 1 Teaspoon baking soda
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoons salt
• 2 Cups mashed ripe bananas
• 1 Cup drained crushed pineapple
• 1 1/4 Cups vegetable oil
• 3 Large eggs at room temperature
• 1 1/2 Teaspoons vanilla extract
• 1 Cup (4 ounces) finely chopped pecans
Icing
• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup (1 stick) butter (at room temperature)
• 5 Cups confectioners' sugar sifted
• 2 Teaspoons vanilla extract
Instructions & Process
Cake
1. Sift together flour, baking soda, cinnamon, salt set aside
2. Cream together the sugar and vegetable oil
3. Add one egg at a time
4. Add the vanilla
5. Then add the bananas, and the pineapple
6. Add in three parts the flour mixture
7. Grease three 9-inch pans and pour the cake mixture in each
8. Cook at 350 degrees for 30 minutes
Icing on the Cake
1. Cream the cream cheese and butter
2. Add the confectioners' sugar
3. Add the vanilla extract
What To Be Careful Of!
As soon as batter is ready put in oven right away
The Mast Farm Inn was listed in the National Register of Historic Places in 1972, as "one of the most complete and best preserved groups of nineteenth century farm buildings in western North Carolina."
To visit the Inn’s web site for more information go to: The Mast Farm Inn
If you know someone who likes to do his or her baking using the finest ingredients you can purchase a wonderful gift at: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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Soda Cans (photo by Jane M. Sawyer, courtesy of morguefile.com)
Current state taxes and levies on soft drinks are slowing consumption and resulting in slimmer waistlines, but the effect is generally small in magnitude, newly published research by the Yale School of Public Health has found. The study appears in the journal Contemporary Economic Policy.
Assistant professor Jason M. Fletcher of Yale analyzed the effectiveness of various forms of soda taxation on body mass index (BMI) over a 16-year period. With colleagues from Bates College and Emory University, Fletcher found that an individual’s weight only mildly responds to changes in taxation—a 1% tax increase resulted in less than a tenth of a pound for a man of average height.
“Our results suggest that the current low, hidden rates of soft drink taxation in most states are not effective in substantially changing adult consumption,” Fletcher said. “Our results leave open the possibility that large taxes that are communicated to consumers are still worthwhile to consider as policy options, but small tax changes will not work.”
The average current tax rate on soda is about 3%, though many states are contemplating further increases.
Soft drinks have come under increased scrutiny in recent years as a source of obesity in children as well as adults and as a contributor to a range of chronic diseases such as diabetes and heart complications. As a result, many states are turning to a “sin” tax to combat steadily growing rates of consumption. Higher taxes than what are currently imposed on soda have been used—with generally effective results—on tobacco and alcohol.
Fletcher, along with David Frisvold of Emory and Nathan Tefft of Bates, analyzed the impact of soda taxation on BMI in various states from 1990 to 2006. Their results indicated that soda taxation has a greater BMI effect on those with lower incomes and that the result is more pronounced for females and middle-aged and older individuals. In all cases, though, the effects on obesity were very small.
The study was funded by the Robert Wood Johnson Foundation.
To view the full press release on which this item was based go to: Current Soda Taxes Not High Enough to Curb Obesity, Study Finds
To view previous posts on the topic go to:
1. Diet Soda Linked to Obesity & Heart Disease
2. Colas Can Cause Kidney Problems
3. Diet Soft Drinks May Increase Risk of Heart Disease
4. Safety of Soft Drinks Under Scrutiny
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D & E Farms in Franklinville, N.J. (photo by Emily Roesly , courtesy of morguefile.com)
Earlier this month Agriculture Secretary Tom Vilsack announced that the number of farmers markets in the U.S. increased by 13% from last year, a great illustration of just how many communities and consumers across the country are eagerly reaching out for fresh food and supporting their local farms. Farmers and consumers connected at 5,274 farmers markets this year, up from 4,685 in 2008.
“This growth in the number of farmers markets is a good indicator of just how important local farms and food are to people today,” says Julia Freedgood, managing director of American Farmland Trust’s Growing Local initiative.
As Julia Child once said, “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
Ms. Freedgood went to say:
Farmers markets play a crucial role in bringing fresh food to areas where it’s not always available. And by getting to know the farmers who grow their food, people are able to better understand where their food comes from, something that is hard to do in most grocery stores. This relationship between farmer and consumer underscores the fact that food comes from farmland nearby, and how without that land there would be no food.
American Farmland Trust launched a national online contest this summer so consumers could vote for their favorite farmers markets. The contest illustrated several key concepts including AFT’s “No Farms No Food” message and the importance of farmers markets to local economies, access to healthy food, farmland protection and the environment.
“Not only does this mean the number of farmers markets has increased,” adds Stacy Miller, Executive Secretary of the Farmers Market Coalition, “but it also represents growth in the number of people participating in nutrition and food assistance programs, and the degree to which communities are building partnerships and connections that support local food systems and access to local food.”
Ms. Freedgood concludes, "As AFT enters our 30th anniversary it is important to reflect on past successes but also to look ahead at how to engage a new generation in understanding the importance of protecting farmland. Farmers markets are a great way to accomplish this.”
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 follow American Feast on Facebook go to: American Feast on Facebook
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Reefs in Galley Head (photo by Enzo Cositore, courtesy of morguefile.com)
The Irish Government will ban the cultivation of all genetically modified (GM) crops and introduce a voluntary GM-free label for food – including meat, poultry, eggs, fish, crustaceans, and dairy produce made without the use of GM animal feed.
The policy was adopted as part of the Renewed Programme for Government agreed between the two coalition partners, the center-right Fianna Faíl and the Green Party, after the latter voted to support it on Saturday.
The agreement specifies that the Government will “Declare the Republic of Ireland a GM-Free Zone, free from the cultivation of all GM plants”. The official text also states, “To optimize Ireland’s competitive advantage as a GM-Free country, we will introduce a voluntary GM-Free logo for use in all relevant product labeling and advertising, similar to a scheme recently introduced in Germany.”
Michael O’Callaghan of GM-free Ireland said the policy signals a new dawn for Irish farmers and food producers:
The Irish Government plan to ban GM crops and to provide a voluntary GM-fee label for qualifying animal produce makes obvious business sense for our agri-food and eco-tourism sectors. Everyone knows that U.S. and E.U. consumers, food brands and retailers want safe GM-free food, and Ireland is ideally positioned to deliver the safest, most credible GM-free food band in Europe, if not the world.
This past February, American Feast and Organic Valley joined more than 70 companies in pledging not to use or sell genetically modified beet sugar. The companies and many doctors believe there has been insufficient study of the long term effects of genetically modified crops on human health and the environment.
The measures taken by Germany and Ireland may well spread across the European Union and make GM-free food more competitive against the stiff competition from the giant agri-businesses that see genetically modified food as a means to greater profitability. In doing so, those governments have not only improved their countries’ economic prospects, they have taken a great step toward protecting the health of people and our planet.
To view the press release on which this item was based go to: Ireland Adopts GM-Free Zone Policy
To view previous posts on the topic go to:
1. Doctors Warn: Avoid Genetically Modified Food
2. 70 Companies Vow Not to Sell Genetically Modified Sugar Beets
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
Alaskan Red King Crab (© Ngweikeong | Dreamstime.com)
If you’re not already part of a crew you probably won’t get to join Alaska’s crab fishermen on the Bering Sea for the 2009-2010 crab season. The harvest seasons for Alaska’s two largest crab fisheries opens today, October 15th, but there’s always next year.
Alaska red king crab (Paralithodes camtschaticus) is the largest and one of the most impressive of all shellfish, prized for its sweet flavor and rich tender white body meat. This year’s harvest limits were set by the Alaska Department of Fish and Game. The Alaska Bristol Bay king crab harvest is set at 16 million pounds, a drop from last year, but above the 10-year average.
Also announced were the Bering Sea tanner crab (Chionoecetes bairdi) fishery with a harvest level of 1.35 million pounds, and the Saint Matthew Island blue king crab (Paralithodes platypus) fishery with 1.17 million pounds.
The harvest levels point to Alaska’s ongoing practice of managing all of its fisheries to ensure their long term health and sustainability. State and federal fisheries managers continually adjust harvest limits based on the most current available scientific data. This is one key element within Alaska’s model of sustainability.
The history of crab fisheries in Alaskan waters extends back to 1930. The harvest season for Alaska king crab typically ranges from October through November and again from January through March. Alaska snow crab is usually harvested from October through mid-February. This year's harvest should ensure that your favorite Alaskan crab will be available at your favorite seafood store or restaurant throughout the year.
"The Last Frontier" state is celebrating its 50th anniversary of statehood and Alaska's Constitution states that “fish…be utilized, developed, and maintained on the sustained yield principle.” This dedication to sustainable management has resulted in an ever-replenishing supply of wild seafood for markets around the world.
For more information and recipes go to: Alaska Seafood Marketing Institute
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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
Our friend Serena Ingre at the National Resources Defense Council has just let us know that the Natural Resources Defense Council is now accepting nominations for its second annual Growing Green Awards. New this year, in addition to the previous award categories, is a “Water Steward” category just for 2010. Applications are due December 4, 2009 and a $10,000 prize will go to the winning green “Food Producer.”
Through these national awards NRDC will recognize extraordinary contributions that advance ecologically integrated farming practices, climate stewardship, water stewardship, farmland preservation, and social responsibility from farm to fork. Author and sustainable food activist Michael Pollan will again be on the selection panel, along with Chair Susan Clark, the Executive Director of the Columbia Foundation, A.G. Kawamura, California’s Secretary of Agriculture, and Nora Pouillon, founder of the nation’s first certified organic restaurant.
A Growing Green Award will be given to an outstanding individual in each of four categories including “Food Producer,” “Business Leader,” “Thought Leader,” and “Water Steward.” All winners will be widely celebrated through outreach to media and NRDC’s networks.
Growing Green Awards Criteria
In selecting from nominees the awards selection panel will consider the following criteria:
• Innovation in promoting ecologically-integrated food systems. This may include minimizing inputs of energy water and chemicals; reducing pollution and global warming gas emissions; use of on-farm polyculture; increasing natural resilience; and stewardship of biodiversity pollinators open space and land resources.
• Potential to achieve wide scale adoption implementation or behavioral change.
• Advancement of health safety and economic viability for farmers farmworkers and rural communities.
To visit the organization's web site & get more information go to: National Resources Defense Council
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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
(photo by Rick Tango)
We prepared this classic for our family and friends at American Feast’s New Orleans Night Party. We learned this one at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan. Chef Ann is well-schooled when it comes to preparing the spicy Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, which is known as "the Jewel of the Garden District”. Guests invited for dinner always love to hear that Chef Ann's recipe for Shrimp Remoulade will be on the menu.
Laissez Le Bon Temps Roulet!
Basic Ingredients for 6-7 Appetizers
* 1½ Pounds (16-20) Jumbo Shrimp
* Shrimp Boil
* Remoulade Sauce
* 18-20 Lemon Wedges
* Whole Pitted Black Olives
* Sprig of Parsley
Basic Instructions
1. Make Remoulade sauce & let sit.
2. Cook shrimp in shrimp boil.
3. Marinate shrimp in Remoulade sauce.
4. Put dish together.
Remoulade Sauce Ingredients
* 2 Egg Yolks
* 1/2 Cup Creole Mustard
* 1/4 Cup Prepared Horseradish (Squeezed Dry)
* 1/2 Cup Finely Chopped Scallions (Green & White Parts)
* 2 Tablespoons Ketchup
* 2 Teaspoon. Sweet Paprika
* 1/4 Cup Finely Chopped Celery
* 1/8 Cup Chopped Fresh Curly Parsley
* 1 Teaspoon Capers
* 1½ Cups Salad Oil
* 1/3 Cup Red Wine Vinegar
* Juice of 1 Lemon
* 1 Tablespoon Worcestershire Sauce
* 1 Tablespoon Hot Pepper Sauce
* Salt & Pepper
Preparation of Remoulade Sauce
1. Put yolks, mustard, horseradish, capers & paprika in a food processor.
2. Pulse together.
3. Slowly add in oil.
4. When mixture begins to thicken, thin with vinegar & continue with oil until al vinegar & oil have been added.
5. Add in lemon juice.
6. Remove mixture from food processor & place in bowl.
7. Add in ketchup.
8. Add in celery, scallions & parsley.
9. Season with worcestershire sauce & hot pepper sauce
10. Season to taste with salt & pepper.
11. Let sauce sit while shrimp is prepared.
12. Toss shrimp in sauce & let marinate.
13. Serve on a bed of Boston lettuce.
14. Garnish with lemon wedges, black olives & parsley sprigs.
Ingredients for Shrimp
* 1½ Pounds Unpeeled Jumbo Shrimp
* 4 Cups Water
* 3 Bay Leaves
* 1/2 Teaspoon White Pepper
* 1/2 Teaspoon Cayenne Pepper
* 1/2 Teaspoon Black Pepper
* 4 Stalks of Celery – Medium Dice
* 1 Medium Onion – Medium Dice
* 2 Lemons – Halved
* 4 Peeled Cloves of Garlic
Final Preparation
1. Combine all ingredients except shrimp in a pot & bring to boil.
2. Let simmer 10 minutes.
3. Remove lemon, celery & onion.
4. Add in shrimp, stir & simmer.
5. Cook the shrimp for about 4 minutes.
6. Remove & chill.
7. Peel & marinate in Remoulade sauce.
8. Serve on a bed of Boston lettuce.
9. Garnish with lemon wedges, black olives & parsley sprigs.
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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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
 
Founder and CEO of Seattle’s Theo Chocolate, Joseph Whinney, witnessed the effects of unfair, unsustainable cocoa trading as a conservation volunteer in Central America. That experience led him to pioneer the manufacture and supply of organic chocolate products as the first individual to import organic cocoa beans into North America in 1994. Over a decade later, Theo is proud to be the first to roast organic cocoa beans and the first roaster of Fair Trade certified cocoa beans in the United States.
Food and Wine Magazine honored Theo with an Eco-Epicurean Award for making the world "a better — and more delicious — place." Theo also won "Outstanding Chocolate" at the NASFT Fancy Food Show in New York City.
Eco-entrepreneurs deserve kudos for the risks they take to start up companies that strive for sustainability. Joe Whinney of Theo Chocolate is among the most deserving, so it’s quite fitting that the popular environmental news site Grist named him one of its top 15 green business founders.
All of Theo’s ingredients are carefully selected to ensure they meet the company’s high standards for social and environmental responsibility. As true chocolate makers, they carefully steward cacao (cocoa beans) through the process of roasting, blending and conching in order to coax out the distinctive flavor imparted by each unique growing region. Theo’s production is guided by their passion for chocolate and their ultimate goal is to lead the industry with the excellence and integrity of their offerings.
The company is located in a beautiful, historic building in Seattle, Washington. They welcome visitors for tours of the chocolate factory at 2:00 pm and 4:00 pm, seven days a week, with additional tours at 10:00 am and 12:00 pm on Friday, Saturday and Sunday. The cost is just $6.00 per person. You can reserve a place on the tour by calling 206-632-5100. Tours last about 1 hour and include a thorough explanation of artisanal chocolate making and delicious samples! Theo’s factory is in the Fremont district of north Seattle at the intersection of Phinney Avenue North and 35th Avenue North.
If you’d like to purchase some of Theo’s award-winning gourmet chocolate click on any of the following:
Organic Chocolate from the Ivory Coast's Cacao - 74%
Theo Organic Chocolate Confections
Organic Chocolate from Ghana's Cacao - 84%
Organic Bread & Chocolate Bars
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
Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)
This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival has been expanded to two days and will take place on Saturday, October 31, 2009. If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip. This soup recipe was demonstrated at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 6 Quarts
• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste
Preparation
1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To purchase the finest extra virgin olive oil we've been able to find go to: 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 make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa
To learn more about the sponsoring organization for the Boston Vegetarian Food Festival go to: Boston Vegetarian Society
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
Children Playing on the Beach (© Chris Johnson | Dreamstime.com)
Those who say that eating a well-balanced diet is just too expensive will be surprised to learn that healthy eating is actually cheaper, according to research conducted by the State University of New York at Buffalo.
Behavioral psychologist Hollie Raynor, PhD, RD and her colleagues studied 30 families with at least one obese child. The families were put on a diet encouraging the consumption of high-nutrient, low-fat foods, including most fruits and vegetables, and slightly higher fat, but also nutritious foods, while limiting high-fat, less nutritious foods.
After six months, the researchers found that on the whole the families greatly reduced the number of calories in their diets without any increase in the amount they spent on food. But after one year they found that the families' daily food cost was much less than it was at the start of the treatment. They speculate that eating a diet centered on fruit, vegetables and whole grains and cooking at home made the difference.
Studies among elementary school-age children in New York State have found that one in four children suffers from obesity. Purveyors of junk food make it very convenient to get meals full of unhealthy fat, high in sodium, and low in nutrients. With many millions of dollars spent annually on advertising aimed at kids they pose a tremendous challenge to families concerned with weight loss and weight control, but those who surmount the challenge will enjoy better health and a healthier family budget. Now wouldn’t that be nice!
For a full article on the topic at the Bio-Medicine web site go to: Eating healthy is cost effective
To view previous posts on the topic go to:
1. Parents Believe Kids Have Too Much Access to Junk Food
2. Ads Make Junk Food Sound Healthy for Kids
3. Shameless Marketing of Junk Food to Kids
4. TV’s Fast Food Ads Contribute to Obesity of Children
5. Food Giants Still Marketing Junk Food to Kids
6. Junk Foods a Health Risk for Kids
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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
Portland, Oregon Skyline at Night (© Patricia Betts | Dreamstime.com)
Judging by the country’s burgeoning street food scene it seems that even in these challenging economic times America’s grassroots entrepreneurs remain undaunted. The food carts and trucks on the streets of New York City offer an impressive array of ethnic food choices at marvelous prices and the phenomena seems to be in full swing on America’s West Coast as well.
According to an article by Karen Brooks of the Oregonian, the ambitious vendors are pushing the city's curbside cuisine to the next level. Her report gives some insight as to why Portland is seeing such a healthy surge of quality food vendors on its streets:
Multnomah County has 450 carts, a 20 percent jump over last year, with another 32 carts under review. The surge comes with an ace in the hole: No other big city is friendlier to vendors, with affordable licenses (a mere $315) and unrivaled access to real estate (average rent $500 a month).
She writes that "the volume of experimenters, the variety, the pedigreed ingredients" make Portland the “new face of America's maverick food cart movement.” And, “Next Generation…food creatives are inventing their own model of modern restaurateuring.”
The volume of choices on Portland’s streets makes choosing a vendor difficult, but the article provides a listing of her Top Ten picks, with Addy’s Sandwich Bar on Southwest 10th Avenue between Alder and Washington streets topping the list. (I envy the tasty time she must have had during the research for this article!)
If you’d like to read Karen Brooks’ article as it was posted on OregonLive.com and see the rest of her Top Ten go to: Portland's top 10 food carts
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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
Walden Pond (© Phanington | Dreamstime.com)
While the popularity of TV shows like "Top Chef" and "Iron Chef America" may point to the emergence of cooking as a spectator sport, some students at St. Lawrence University in Canton, New York have discovered the satisfaction that comes from preparing food from scratch.
Most of them have had no prior experience researching a recipe or shopping for ingredients, much less actually cooking and serving food to others. And many haven't had much experience even seeing food prepared from scratch, with two-career homes and activity-packed family schedules the norm.
First-year students in a course called "Thoreau Lives!" prepared an all-local luncheon from start to finish, serving classmates, professors and a few guests, including University President William Fox. They researched recipes; visited a farmers market and a local bison farm; purchased ingredients and prepared everything the old-fashioned way, giving presentations on the experience. Included were stories about some revelatory experiences: whipping cream, baking squash and learning that a bison is the same as a buffalo!
The students in this course are studying Thoreau, as well as 20th- and 21st-century environmental writers. They take field trips into the region, observing how some of our neighbors to see live and cook simply. They are learning to “live deliberately,” as Thoreau wrote, in a culture that tells us it is our patriotic duty to consume, spend and acquire.
Similarly, a group of about a dozen students are living in the remote heart of the Adirondack Mountains, participating in the University's Adirondack Semester. They live and take classes at the site, accessible only by canoe. They live in yurts and forego the "necessities" of modern college life, including cell phones, computers and iPods. Part of the experience is that everybody takes turns preparing meals for the group, and participants often state that the cooking is among the most enjoyable aspects of the entire life-altering semester.
For more on the sustainability initiatives and efforts undertaken by one of America’s greenest universities go to: St. Lawrence University Web Site
To view previous posts on the topic go to:
1. Students at Yale Line Up for Sustainable Food
2. Sustainability Takes Hold on Boston Area Campuses
3. American College Students Want Sustainable Food
4. Rensselaer's Terra Cafe Dishes Up Local and Organic Foods
5. Sustainable Campuses
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
Wild & Edible Boletus Mushroom (© Danijelm | Dreamstime.com)
Executive Chef Alan Kantor of MacCallum House Inn in historic Mendocino, California was kind enough to provide us with this sinfully rich recipe for entertaining family and friends during the holiday season. You can use whatever mushrooms happen to be among your favorites, but this dish really sparkles when the earthy flavors of wild mushrooms are in the mix.
The elegant MacCallum House Inn is 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 property is now in the care of owners Jed and Megan Ayres and Noah Sheppard. The popular restaurant, café and Grey Whale bar enhance the landmark Victorian estate, with guests enjoying the Chef Alan’s fine food and drinks while watching the waves from the sunporch.
Mushroom-loving cooks will be pleased to learn that the versatile ingredient might do more than just enhance the blend of flavors in a meal, they might improve your health. Researchers from Arizona State University and Pennsylvania State University have concluded that whole mushroom extracts are “…predicted to be beneficial for boosting anti-tumor immunity.”
Ingredients
• 1 Day old sourdough bread, 3/4” dice
• 2 Cups heavy cream
• 1-1/2 Cups rich chicken broth
• 1/2 Cup rich beef broth
• 1 Teaspoon fresh thyme, chopped
• 1/2 Cup dried porcini
• 1/2 Fresh porcini, thinly sliced (or other favorite wild or domestic mushrooms)
• 4 Tablespoons butter
• 1 Large onion, 1/2” dice
• 8 Egg yolks
• Sea salt & freshly ground black pepper to taste
Preparation
1. Place bread in 9-1/2” x 13” baking dish. Place cream, stocks, thyme, and dried porcini in a pot; bring to the simmer and turn off heat. Let steep until ready to use.
2. Sauté fresh porcini in 2 tablespoons butter in two large sauté pans so they sear well; season with salt and pepper. Sauté onion in 2 tablespoons butter until soft and semi-caramelized. Season with salt and pepper. Strain the cream/stock liquid and season with salt and pepper.
3. Chop dried porcini into 1/4” pieces. Toss dried and fresh porcini and onions with bread.
4. Place egg yolks into bowl. Temper egg yolks by adding hot cream mixture slowly while whisking; then blend all liquid into yolks. Pour over bread and push bread down into the liquid. Let sit for 1/2 hour. Bake uncovered on top shelf of oven at 350º for 30-40 minutes until set. Let cool 1/2 hour before cutting.
5. If making ahead you can cool in refrigerator and reheat by putting a little melted butter and chicken broth on bottom on a pan and placing cut pieces on top; use hot oven 450º-500º for 10 minutes. If you are roasting or sautéing meat or chicken, you can place bread pudding pieces in the same pan at end of cooking in the oven to heat and absorb flavorful juices.
Historic MacCallum House (©Image courtesy of MacCallum House Inn & Restaurant)
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To visit the web site for Chef Alan Kantor's historic hideaway in Mendocino go to: MacCallum House Inn & Restaurant
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
A Healthy Pig (photo by vnyberg, courtesy of morgueFile.com)
Giant agribusinesses like to claim that industrial farming produces an abundance of food at affordable prices, but once the costs of government subsidies, environmental devastation, and the impact on human health are factored in, industrial food is expensive indeed! And those costs are born by ordinary people through taxes and medical bills, while top executives from the world of big agribusiness live splendid lives of luxury.
The Pew Campaign on Human Health and Industrial Farming is working to protect human health by eliminating the misuse of antibiotics and related drugs in food animals, joining the American Medical Association, the World Health Organization, the Food and Agricultural Organization of the United Nations, and countless others in an effort to improve public health.
At the Pew Charitable Trusts’ web site, the nonprofit organization explains:
To reform health care we need to reduce health care costs, and that includes reducing the drug-resistant diseases that cost our country billions. This means stopping the misuse of the antibiotics our families rely on. Many industrial farms routinely feed these drugs to chickens and livestock that aren't sick, which promotes the development of deadly antibiotic-resistant infections.
This past July, the New York Times published an article saying, “The Obama administration announced Monday that it would seek to ban many routine uses of antibiotics in farm animals in hopes of reducing the spread of dangerous bacteria in humans.”
The Times article reported that Dr. Joshua Sharfstein, principal deputy commissioner of food and drugs, told the House Rules Committee that feeding antibiotics to healthy chickens, pigs and cattle should cease, because the practice leads to the development of bacteria that are immune to many treatments.
To visit the Pew organization's web site, get more information, and/or get active, go to: The Pew Campaign on Human Health and Industrial Farming
To read the New York Times article cited above go to: Administration Seeks to Restrict Antibiotics in Livestock
To view previous posts on the topic go to:
1. We Want to Know What's in Our Children's Milk!
2. Highest Quality, Healthiest Meat is Sustainably Produced
3. What is Sustainable Food?
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
Pear Orchard (©photo by imagina, courtesy of morguefile.com)
In these challenging economic times families can really use a fun and healthy outdoor activity that actually saves them some money. Many are doing just that by visiting pick-your-own orchards this fall.
An article in the Chicago Sun-Times quotes Kathy McKay of the North American Farmers’ Direct Marketing Association as saying, “Because of the whole staycation-daycation thing, a lot of our members are saying business has been good. People are looking for things to do near home instead of getting on a plane.”
Having them pick their own is a great way to get children more enthusiastic about eating fresh fruit and kids are bound to enjoy the hay rides, corn mazes, pumpkin patches, animal petting areas and other activities at offered at many of the farms.
Pick Your Own is a nonprofit organization with a web site that helps folks around the world find such orchards within traveling distance of their homes. There are about 10,000 such places altogether, according to PYO’s John Slemmer. Want to find out when your favorite local crop will be ready to harvest? The organization’s web site makes it possible to see the crop calendar for your area. They offer 150 recipes, easy preserving directions and affordable home canning kits for those who bring home more bounty than the family can consume while it’s fresh. PYO also offers farmers the opportunity to add their farms, a nice opportunity for family farms looking for a little additional income.
To visit the nonprofit organization cited above go to: Pick Your Own Web Site
If you’d like to read the Chicago Sun-Times article cited above go to: Orchards a more popular pick than ever for produce
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
Collard Greens (photo by © Vtupinamba | Dreamstime.com)
A staple of Southern American cuisine and soul food, collard greens are traditionally served on New Year's Day with black-eyed peas and cornbread to ensure prosperity in the coming year. But since they’re also a wonderfully healthy source of vitamin C, soluble fiber and multiple nutrients with potent anti-cancer properties, it would be a shame to limit them to just one day a year.
Our friend June Jacobs has published a fine recipe for the slightly bitter and nutritious greens in her book, “Feastivals, Cooks at Home.” In the intro to her recipe she writes:
Dark leafy greans are SO good for you I hope you’ll learn to love them! This dish is designed to serve as either a main course with rice, or as a side with anything you please. It’s a traditional Southern “go-with” for beans and rice. You may make it with or without meat, but the flavors are so assertive these green don’t need it.
June says that if you’re making these greens the center of your plate, pair it with a dry, full-bodied Riesling.
Ingredients for 6 Servings
• 6 Pounds collard greens
• 3 Tablespoons canola oil
• 1 Cup finely chopped onions
• 1 Cup finely chopped celery
• 1 Cup finely chopped green bell pepper
• 1 or 2 Small fresh hot peppers, seeded, de-ribbed & finely chopped
• 1 Tablespoon finely chopped garlic
• 3 Bay leaves
• 1½ Cups cold water
• 2 Tablespoons fresh thyme or 2 teaspoons dried
• 1½ Tablespoons fresh oregano or 1½ teaspoons dried
• 2 Teaspoons *Creole seasoning mix
• Hot pepper sauce to taste
• 3 Pounds meaty ham hocks or shanks (optional, but delicious!)
Preparation
1. Pull the coarse stems all the way out of the collards, and wash the leaves very well in several changes of cold water
2. Heat the oil in a large, heavy saucepan or Dutch oven. Add mirepoix (chopped vegetables) and meat (if you are using meat) and sauté the vegetables until the onion is translucent.
3. Tear the greens into bite-sized pieces and add to the pan. Stir to coat greens with the vegetable mixture and oil. Add seasonings and water. Cover the pan and bring to a boil. Simmer over low heat for approximately 1 hour.
4. Allow the greens to sit in their liquor while you remove the hocks and cut them into bite-size pieces. (If there is a lot of liquor in the pan, you may wish to reduce it by ½.)
Be sure to discard all the bone, skin and gristle. Stir the meat back into the pot. Serve hot.
*June Jacob’s Creole Seasoning Mix (from “Feastivals”)
Blend All Ingredients:
• 1 Tablespoon fine sea salt
• 1 Teaspoon ground cayenne pepper
• 1½ Teaspoons freshly ground black pepper
• 2 Teaspoons white pepper
• 1 Teaspoon garlic powder
To purchase June’s terrific book with all its festive recipes go to: Feastivals, Cooks at Home
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
 
Been invited to a gathering of family and friends and asked to bring a dish to share? Our friend Gwen Kenneally has a great recipe for you to try. Gwen 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. Her site is full of great tips for cooking enthusiasts. Here’s what Gwen had to say about the recipe she’s created:
This time of year is packed with events and celebrations and it seems like we are going to a potluck every week. This family friendly pasta is a great solution. Kids love it as much as adults, kind of a grown up Mac & Cheese! The portabellas are meaty in texture and appeal to vegetarians and omnivores alike. The best part is that it travels well and is just as good luke warm. So the next time you need to feed a crowd try this quick, simple and hearty dish!
Ingredients for 8 Servings (Gwen says: "easily doubled!")
• 6 Onions
• 3 Sprigs thyme pulled from stem
• 2 Tablespoons butter
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 1 Teaspoon salt
• 2 Pounds Portobello Mushrooms
• ¼ Cup parsley
• 12 Ounces Midnight Moon goat cheese
• 3 Tablespoon freshly grated Parmesan cheese
• 1½ Pounds penne or ziti pasta
Preparation
1. Slice onions thinly. In a large skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the onions with 1/2 teaspoon of salt and cook over moderate heat, stirring frequently, until the onions are brown and caramelized. Sprinkle with thyme and transfer to a bowl. Meanwhile, stem the Portobello’s. Halve the caps and slice them crosswise 1/4-inch thick. In the same skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the mushrooms and 1/2 teaspoon of salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onions and the chopped parsley. Season with salt and pepper.
2. Cook pasta until al dente, about 13 minutes. Reserve 1 1/2 cups of the pasta water and drain the pasta.
3. In a large bowl, toss the pasta with one cup of the reserved pasta water, the mushroom mixture, crumbled goat cheese, and Parmesan and one tablespoon of olive oil. If the pasta seems dry, add more of the pasta water. Serve immediately; passing additional grated Parmesan at the table.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to order one of Cypress Grove’s most acclaimed artisanal goat cheeses go to: Midnight Moon
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
Organic Tomatoes (photo by Dmitri Jeltovski, courtesy of morguefile.com)
Here’s a nonprofit organization whose work is helping build a better world for all of us. As their web site explains:
Farm to School brings healthy food from local farms to school children nationwide. The program teaches students about the path from farm to fork, and instills healthy eating habits that can last a lifetime. At the same time, use of local produce in school meals and educational activities provides a new direct market for farmers in the area and mitigates environmental impacts of transporting food long distances.
More than 30 million children eat a school lunch five days a week, 180 days a year. If school lunch can taste great, and support the local community, it is a win-win for everyone.
To learn more about the terrific work they are doing & how you might help, go to: Farm to School
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
Alice Waters (photo by David Liittschwager, courtesy of USF)
The University of San Francisco has just announced that legendary chef and restaurateur Alice Waters has been named the recipient of its 2009 California Prize for Service and the Common Good. The award recognizes significant service in pursuit of the common good for all members of society, and comes with a $10,000 purse and a handcrafted medal.
Alice Waters is a renowned chef and champion of food grown locally. She is credited with helping found the “slow food” movement that has revolutionized how we think about sustainable and organic agriculture. As owner of the legendary Chez Panisse restaurant in Berkeley, her influence is felt across the country as she raises consciousness about how the food we choose affects our health and our planet.
The Edible Schoolyard & the School Lunch Initiative
Waters also created the Chez Panisse Foundation in 1996 to support educational programs that use food to nurture, educate, and empower youth. Through The Edible Schoolyard and the School Lunch Initiative, the Foundation envisions a public school curriculum that includes hands-on experiences in school kitchens, gardens, and lunchrooms, and provides healthy, freshly prepared meals as part of each school day.
“I am incredibly honored to receive this year's California Prize for Service the Common Good from the University of San Francisco,” Alice Waters said upon learning of the honor. “This award recognizes the work of the Chez Panisse Foundation and shows that the university supports a school curriculum that gives students the knowledge and values to build a humane and sustainable future.”
“Alice has championed an understanding that raising and preparing what we eat is both an ethical exercise and an acknowledgement that we share the earth's resources and hold it in trust for future generations,” said Stephen A. Privett, S.J., University President. “She has worked tirelessly to introduce school children to responsible food production and healthy eating, especially those in underserved communities.”
Waters will be honored Thursday, November 5th, 2009 at a dinner hosted on the USF campus. Proceeds from the dinner will directly benefit USF student programs—including internships and service learning projects at home and abroad.
About the University of San Francisco
Established in 1855, USF is the city’s oldest university and is consistently ranked as one of the most ethnically diverse universities in the country. The University of San Francisco is committed to being a premier Jesuit Catholic, urban university with a global perspective that educates leaders who will fashion a more humane and just world. With nearly 8,500 enrolled, the university offers undergraduate, graduate, and professional students the knowledge and skills needed to succeed as persons and professionals, and the values and sensitivity necessary to be men and women for others.
For more information about USF’s California Prize for Service and the Common Good, or for details about the dinner event on November 5th, please visit: USF California Service Prize
To purchase a Bestseller by Alice Waters go to: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
To view a previous post on the topic go to:
1. Getting Their Hands Dirty at School (The Edible Schoolyard)
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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