Historic MacCallum House (©Image courtesy of MacCallum House Inn & Restaurant)
Bartender Tony de la Torre holds sway at the Grey Whale Bar of MacCallum House Inn in historic Mendocino, California, and he was kind enough to share his recipe for a seasonal blood orange cocktail. The distinctive blood orange is harvested from November to May in California. The sweet fruit is believed to have been introduced to Sicily by Genovese and Portuguese crusaders in the 15th century, later making its way to Florida, then California.
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 Grey Whale Bar in the glassed-in porch is where guests and locals alike enjoy sipping Tony’s inspired cocktails, watching the waves by day and listening to live music at night. Happy Hour runs from 5:00 to 6:30 for this who enjoy sunsets as they unwind from the cares of the day.
Blood Orange Lemon Drop Cocktail
Ingredients
• 2 Ounces Square One Vodka
• ½ Ounce of Lemon Juice
• ½ Ounce of Blood Orange Juice
• 2 Lemon Wedges
• 2 Blood Orange Wedges
• ¾ Ounces fresh Sweet & Sour
• 2 Splashes of Fever Tree Bitter Lemon Soda
• 1 Teaspoon of raw sugar
• Garnish: Blood Orange Round Twist
• 6 to 8 Ounce Martini Glass
Preparation
1. Muddle Lemons/Blood Orange Wedges, Lemon/Blood Orange Juice and Raw Sugar in a cocktail shaker.
2. Fill with ice, add Vodka, sweet & sour and bitter lemon soda.
3. Shake well, and strain into a martini glass. Garnish with Blood Orange Round Twist.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: AF's Cocktail Collection
To visit the website of Mendocino's historic hideaway, go to: MacCallum House Inn & Restaurant
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Alaskan Seascape (photo by Karen Freedman, courtesy of morgueFile.com)
“Alaska is dedicated to preserving and protecting this superior seafood for future generations,” say our friends at the Alaska Seafood Marketing Institute (ASMI). In fact, since 1959, the Alaska Constitution has mandated that “fish...be utilized, developed and maintained on the sustained yield principle.”
Sounds like there will be no end to enjoying wild-caught, sustainable and delicious seafood from Alaskan waters, and that means recipes gathered today will do well for many seasons to come. Alaska’s black cod season will be getting underway very soon, and the folks at ASMI say, “The extraordinary qualities of wild Alaska black cod are attributable to natural life cycle…swimming free in pure, icy Alaska waters eating only a native marine diet. Only nature can create this sublime complement of features and benefits in one fish.”
Our friends have provided us with a recipe that combines the unique qualities of wild Alaska black cod with leeks, a wonderful winter vegetable. It is a real seasonal delight and should be well within the capabilities of home cooking enthusiasts. If keeping a healthy heart is a concern, Alaska black cod is high in omega-3 fatty acids, making it a preferred source of protein.
Ingredients for 4 Servings
• 4 Seven-ounce, Alaska Black Cod Fillets
• 2 Ounces Butter
• 3 Leeks, medium, trimmed & thinly sliced
• 1 Small onion, thinly sliced
• 7 Ounces dry cider
• 2 Tablespoon extra virgin olive oil
• Sea salt & freshly ground black pepper
• Fresh parsley chopped
Preparation
1. Preheat the oven to 190°C / 375°F Gas Mark 5
2. Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.
3. Drizzle a little olive oil into a roasting pan and tip in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper.
4. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don't overcook it, or the flesh will become dry.
5. Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed or new potatoes.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The Academy of Motion Picture Arts and Sciences is providing Oscar® viewing party kits with everything you need to throw a successful party at home. The 82nd Annual Awards ceremonies will take place on Sunday, March 7th, with co-hosts Steve Martin and Alec Baldwin.
• Visit the Academy’s website and download Oscar ballots, party play-along games, recipes, cocktails ideas and much more – invite your family and friends.
• Event producer Cheryl Cecchetto shows you the “10 Must Haves” for throwing an award-winning party.
• Master Chef Wolfgang Puck cooks and provides you with delicious and easy-to-make-at-home recipes.
• Executive Pastry Chef Sherry Yard shows you how to bake a yummy dessert.
Moët & Chandon, the exclusive champagne of the 82nd Academy Awards®, has provided a special cocktail that will wow your guests:
The Moët Golden Glamour Cocktail
Ingredients for 1 Drink
• ¼ Ounce vanilla liqueur
• 1½ Ounce passionfruit juice
• 4 Ounces Moet & Chandon Imperial champagne
• Mint sprig, for garnish
The kit includes a video on preparing the Moët Golden Glamour Cocktail.
To view the video & the rest of the kit's contents, go to: Oscar’s Party Kit
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Dairy Cows in Vermont (photo by Tara, courtesy of morgueFile.com)
Many large corporations are busily sending messages about their newly “green” behavior, but Ben & Jerry’s has been operating as a socially responsible company for decades. The company has just announced a commitment to go fully Fair Trade across its entire global flavor portfolio by 2013.
Ben & Jerry’s was the first ice cream company in the world to use Fair Trade Certified™ ingredients starting in 2005, and today it’s racing ahead as the first ice cream company to make such a significant commitment to Fair Trade across its global portfolio.
Company co-founder Jerry Greenfield said, ”Fair Trade is about making sure people get their fair share of the pie. The whole concept of Fair Trade goes to the heart of our values and sense of right and wrong. Nobody wants to buy something that was made by exploiting somebody else.”
Ben & Jerry’s Fair Trade commitment means that every ingredient that can be sourced Fair Trade Certified™, now or in the future, is Fair Trade Certified™. Globally, this involves converting up to 121 different chunks and swirls, working across eleven different ingredients such as cocoa, banana, vanilla and other flavorings, fruits and nuts. It also means working with Fair Trade cooperatives that total a combined membership of over 27,000 farmers.
Tackling Poverty through Trade
Rob Cameron, Chief Executive of Fairtrade Labelling Organizations International (FLO) said, “Congratulations to Ben & Jerry’s on the scale and the depth of this commitment to take their whole range Fair Trade. Tackling poverty and sustainable agriculture through trade may not be easy but it is always worth it, and Ben & Jerry’s has demonstrated real leadership in laying out this long-term ambition to engage with smallholders, who grow nuts, bananas, vanilla, cocoa and other Fair Trade-certified ingredients. Ben & Jerry’s, like all of us in the Fair Trade movement, believe that people can have fun standing up to injustice and campaigning against poverty while enjoying some of Ben & Jerry’s best-selling favorites like Phish Food and Chocolate Fudge Brownie, how cool is that.”
Farmers selling Fair Trade products earn a better income, which allows them to stay on their land. Fair Trade premiums also allow for reinvestment in their farms, their families, their communities and their future. Fair Trade means that certified farmers are using environmentally sound practices to grow and harvest their crops in a sustainable way.
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
A Native American says a prayer & hands out tobacco, offering thanks to Nature (photo by Greg Peterson)
Unlike the genetically modified "wild rice" grown in paddies, truly authentic wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Its unique qualities led Chef Alice Waters to choose it for a special New Year's Dinner at Chez Panisse.
Native Harvest Wild Rice is known as "the food that grows on water" and Manoomin to Minnesota's Native American Ojibwe communities. The wild rice is hand-harvested from pristine lakes on the White Earth Indian Reservation as it has been for centuries, using traditional methods. It has never been genetically modified.
Manoomin is a central aspect of Ojibwe culture and tradition, a part of the proceeds benefit the White Earth Land Recovery Project, which works to protect the integrity of this important native food.
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Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada harvest and process wild rice, following the traditions of their ancestors. Manoomin is also part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. The campaign to protect the integrity of this heirloom wild rice is an important aspect of the White Earth Land Recovery Project.
"Too many of America's indigenous foods have been lost forever, or are in danger of becoming lost. We are proud to be helping the effort to save this important heirloom of our country's food culture by making it available to the widest audience possible," said Jeff Deasy, American Feast founder and president.
The indigenous specialty foods available from AmericanFeast.com are true gifts from nature for discriminating foodies and slow food cooking enthusiasts concerned about the health of the environment.
To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin
To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Clint Eastwood & Morgan Freeman (photo by Chris Weeks/WI, courtesy of Chivas Regal)
Clint Eastwood has been creating memorable and Academy Award winning films for more than 35 years, both in front of and behind the camera. The film icon’s work is respected by several generations as he moves seamlessly from Hollywood blockbuster movies to lower budget films praised for their thoughtful, human stories.
This week, “An Evening with Clint Eastwood Presented by the Los Angeles County Museum of Art and Warner Brothers” was held at LACMA. Eastwood was in attendance, along with his colleague and fellow Academy Award winner, Morgan Freeman. The event was in honor of the release of the new DVD collection, Clint Eastwood: 35 Films 35 Years at Warner Brothers and LACMA’s Eastwood retrospective screening program.
Chivas Regal 25 hosted the VIP reception and served “The Outlaw,” in honor of Eastwood’s old-western movie roots. Chivas Regal 25 is an ultra luxurious Scotch, only available in limited release, and said by its makers to feature hints of rich chocolate, orange, and fondant creaminess, and a smooth, long finish. Each bottle is individually numbered. The Outlaw cocktail is a nicely straightforward recipe calling for readily available ingredients to provide your day with a happy ending.
Ingredient for 1 Drink
• 4 Blackberries
• 2 Ounces Chivas Regal
• ¾ Ounces lemon juice
• ¾ Ounces simple syrup
• ¾ Ounces cranberry juice
Preparation
1. Muddle Blackberries in a pint glass.
2. Add all spirits and mixers.
3. Shake and strain over fresh ice in an old fashioned glass or large rocks glass.
To view all the cocktails on the American Feast web site just scroll down after you go to: American Feast's Cocktail 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 and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Snowy Creek at Dusk (photo by clconroy, courtesy of morgueFile.com)
A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.
In the book Professor Corder writes, “For a quick and easy vegetable stock I use vegetable bouillon powder. A teaspoon of flaxseed oil swirled into the soup adds valuable omega-3 fats and a nutty flavor. The soup can be made a day ahead-add the parsley and flaxseed oil just before serving.”
Each bowl of soup provides two generous servings of vegetables and less than 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.
Ingredients for 4 Servings
• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste
Preparation
1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.
2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Lovers of wild-caught halibut and black cod from the waters of Alaska can start looking over favorite recipes, as the harvest season will soon begin. Alaska’s waters are home to over 75% of the wild Pacific halibut and over 70% of the wild black cod caught in the United States.
Alaska halibut is the largest of the flatfish, some weighing over 300 pounds. Alaska black cod is high in omega-3 fatty acids, making it a preferred source of protein. Both whitefish selections pair naturally with a wide variety of flavor profiles and cooking applications such as: smoking, sautéing, poaching and roasting. Wild Alaska halibut and black cod are available fresh until mid-November.
Wild & Sustainable Choices
Alaska halibut and black cod, and in fact all seafood from Alaska, are wild and sustainable seafood choices. In fact, Alaska is the only state in the nation to have sustainability language written into its Constitution. Halibut is harvested exclusively with longline gear; black cod is harvested by longline and pots.
The 2010 wild Alaska halibut and black cod (sablefish) season opens March 6, 2010. Catch limits for Alaska halibut and black cod are set at 40.3 million pounds and 24.9 million pounds, respectively.
For more information on the topic and dozens of recipes, go to: Alaska Seafood Marketing Institute
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
“Mardi Gras is a thing which could hardly exist in the practical North. For the soul of it is the romantic, not the funny and the grotesque. Take away the romantic mysteries, the kings and knights and big-sounding titles, and Mardi-Gras would die, down there in the South.” -Mark Twain
Laissez Le Bon Temps Roulet!
Swinging Kid (photo by sideshowmom, courtesy of morgueFile.com)
Almost three quarters of primary school children in England are now taking vegetables or salad as part of their average school lunch - following the introduction of mandatory standards for school food.
A national study carried out by the School Food Trust - the first of its kind since the Government's new standards came into effect in 2006 - has found that the lunches taken by pupils in 2009 were healthier than those of children four years earlier.
The Trust's survey examined what was taken and eaten by 6,696 children from a nationally representative sample of 136 primary schools between February and April last year. The results were compared with similar data collected in 2005.
Seventy-four percent (74%) of pupils are now taking servings of vegetables and salad with their lunch, compared with 59% in 2005. On average, children in 2009 took more than two of their ‘5-a-day' as part of their school lunch, eating an average of 1.6 portions of fruit and vegetables.
The Trust's Chief Executive, Judy Hargadon, said: "This is the first time we've been able to measure the impact of the new school food standards on what children of primary school age are actually taking and eating for their lunch - and we're delighted to see the progress that's been made.
"The figures certainly show that there's still a lot of work to do, both in fully meeting the standards across the board and in encouraging children to eat what's on their plate, but everyone involved with school food in primary schools can feel very proud of what's been achieved so far."
Schools Minister, Diana Johnson, said: "We want to make sure children are eating a healthy, nutritious lunch at school because we know this helps their concentration and behaviour in the classroom...Making sure children get a portion of fruit and vegetables each day and the right amounts of fat, salt and sugar, is a vital step towards reversing childhood obesity and protecting their health."
The research also found that:
• The proportion of children taking water to drink at lunchtime has gone up by more than 20% - from 29.5% in 2005 to 51.3% in 2009
• The overall amount of food that children are leaving on their plates hasn't increased
• With few exceptions, the average meals taken by children met the new standards for school lunch
• Healthier foods promoted by the new standards, such as vegetables and salad, fruit, milk and yogurt, fruit juice and fruit-based desserts together represented at 12% greater share of the types of food and drink on offer
• Levels of salt, fat and sugar in the average meal were down, and the report highlights the ‘remarkable achievement' of caterers across England in meeting the school lunch standards
Ms Hargadon added: "It's very clear that we've still got a lot to do. The challenge for us all is to continue supporting schools to create the compliant menus they need, whilst still being creative to tempt even more children to give school lunch a try."
To access the full report from the U.K.’s Scholl Food Trust, go to: Primary School Food Survey
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The White House (photo by Dr. Steven L. Berg, courtesy of morguefile.com)
“I am a success today because I had a friend who believed in me and I didn't have the heart to let him down...” - Abraham Lincoln
“A little rebellion now and then... is a medicine necessary for the sound health of government.” - Thomas Jefferson
“If I had eight hours to chop down a tree, I'd spend six hours sharpening my ax.”
- Abraham Lincoln
“I would rather be exposed to the inconveniences attending too much liberty than to those attending too small a degree of it.” - Thomas Jefferson
This recipe is sure to add a little spice to a home-cooked Valentine’s Day Dinner. It offers an enticing mix of flavors, and at just 513 calories per serving it will leave plenty of room to indulge in a gooey dessert. It was created by chefs Mary Sue Milliken and Susan Feniger for our friends at the California Avocado Commission, who were kind enough to provide it to us.
Ingredients for 4 Servings
• 4 Large, ripe tomatoes, cored
• 1/2 Pound fettuccine
• Salt, for pasta water
• 2 Tablespoons extra virgin olive oil, plus extra for pasta
• 1 Pound domestic shrimp, peeled and de-veined
• 1 Teaspoon crushed red pepper flakes
• 1 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper
• 2 Teaspoons minced garlic
• 2 Large, ripe tomatoes, cored, seeded & cut into ½-inch dice
• 1/4 Cup silver tequila
• 2 Ripe Fresh California Avocados, halved, seeded, peeled & cut in ½-inch dice
• 1 Bunch basil, cut into thin strips
• 2 Tablespoons unsalted butter, cold
• Salt & freshly ground black pepper, to taste
Preparation
1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.
2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional
30 seconds.
4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.
7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and serve immediately.
*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.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you 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 and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy Hops (photo by Matt Sweeny, courtesy of MorgueFile.com)
Falling in with other easy-to-take health advice such as having a glass of red wine or eating dark chocolate daily, research from the University of California at Davis suggests that moderate beer drinking may maintain strong bones and prevent osteoporosis, a thinning of bone tissue and loss of bone density.
Previous work from researchers at St. Thomas's Hospital and King's College London demonstrated that silicon, found in abundance in beer, increases bone mineralisation in men and premenopausal women. The new study has confirmed that beer is one of the richest sources of silicon in the diet. The silicon is largely derived from hops and malted barley. Higher silicon contents are found in pale colored brews, since they are subjected to less heat during the malting process.
Be forewarned, excessive alcohol consumption can lead to an increase in bone fractures by reducing osteoblast function, not to mention falling down, and causes a number of other serious health problems.
To download the research article from Troy R. Casey and Charles W. Bamforth of the U. of California, published in the Journal of the Science of Food and Agriculture, go to: Silicon in beer and brewing
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Diary Cow Girls (photo by Melodi2, courtesy of MorgueFile.com)
Michelle Obama has just launched a new child obesity initiative, which aims to solve the problem of childhood obesity in a generation. That follows last week’s proposal from President Obama to add $1 billion annually to the Child Nutrition Act. Slow Food USA commends those efforts and said it will rally its 90,000 members and advocates to tell Congress to get serious about combating child obesity.
According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity, and was once almost unknown in children. But for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.
Highly Processed Foods are Making Kids Sick
"President Obama’s proposal to add $1 billion per year to the Child Nutrition Act is an important step forward, and we need to push our legislators to make it happen," stated Josh Viertel, president, Slow Food USA. "And yet Congress currently spends more than $13 billion per year subsidizing the production of the very same foods that are making kids sick. We need to address the core causes of obesity, and invest in healthier food for our nation’s children."
School nutrition directors and advocates contend that $1 billion will need to be added to the Child Nutrition Act to serve a healthful lunch with sufficient fruits, vegetables and whole grains, as well as to strengthen nutrition standards and help schools start farm-to-school programs.
"The math speaks for itself," continued Viertel. "Obesity and diabetes cost our nation $263 billion per year, about half of which is paid for by taxpayers. And yet school lunch is so under-funded that most schools can only afford to serve the cheap processed foods that fuel obesity and diabetes. Investing in healthier food is the right thing to do for our kids and for our economy."
“Time for Lunch” is Slow Food USA’s campaign to get Congress to update legislation pass a better Child Nutrition Act.
 
About Slow Food USA
Slow Food USA is a non-profit organization working to create a just and sustainable food system. Slow Food USA has 225 volunteer-led chapters across the country. The organization creates youth programs to bring the values of eating local, sustainable and just food to schools and campuses; preserves and promotes disappearing foods and food traditions; and advocates for food and farming policy that is good for the public, good for farmers and workers, and good for the planet.
To learn more about the Slow Food USA campaign and send a quick and easy email to your legislators, go to: Time for Lunch
To view previous posts on the topic go to:
1. Help Slow Food USA Bring Healthy Lunches to School Kids
2. Farm to School Programs are Nourishing Kids & Community
3. Slow Food USA: Working for Real Food in Schools
4. Grant Funds Available for Fresh Fruit & Vegetable Programs in Schools
5. We Want to Know What's in Our Children's Milk!
6. New York Group Promotes Healthy Eating in Schools
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Jambalaya with Andouille Sausage (photo by Rick Tango)
Mardi Gras partying is well underway with Fat Tuesday just a week away, so we thought it is was a great time to re-publish this classic recipe from the Big Easy. We prepared it for our family and friends at American Feast’s New Orleans Night Party after learning it 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 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, "the Jewel of the Garden District”. The talented Chef Ann taught us well and this deliciously rich dish was the hit of the party.
Laissez Le Bon Temps Roulet!
Ingredients for 16 Servings
• 4 Pounds of Andouille Sausage - Cut Lengthwise in Half & Then Cut Crosswise into 1/4-inch-thick slices
• 16 Ounces of Tasso Pork - Small Dice
• 8 Boneless Smoked Duck Breasts
• 8 Tablespoons of Soybean Oil
• 4 Cups of Spanish Onion - Medium Dice
• 4 Cups of Celery - Medium Dice
• 4 Cups of Green & Red Peppers - Medium Dice
• 4 Tablespoons of Garlic - Minced
• 2 Cup of Tomato Sauce
• 4 Cups of Tomatoes - Peeled & Diced
• 10 Cups of Chicken Stock
• 4 Cups of Uncooked White Rice
• 4 Pounds of Crawfish Tail Meat
Dry Ingredients
• 10 Ct Bay Leaves
• 2 Teaspoons White Pepper
• 2 Teaspoons Black Pepper
• 4 Teaspoons Dried Thyme Leaves
• 4 Teaspoons Oregano
• 4 Teaspoons Garlic Powder
• 2 Teaspoons Sea Salt
• 4 Cups of Diced Scallions for Garnish
Preparation
1. In a large heavy-bottomed pot heat oil & saute Andouille until brown.
2. Add in Tasso & continue cooking another 5 minutes.
3. Add in diced onions, celery, peppers, garlic & smoked duck breasts.
4. Cook lightly.
5. Add in dry ingredients & rice & stir until coated.
6. Add in tomato products & chicken stock.
7. Bring to a simmer & cover.
8. Cook-simmer on top of the stove or in 350-degree oven for about 20 minutes until liquid is absorbed & rice is cooked.
9. Stir & check rice consistency - add in more liquid if necessary.
10. Adjust seasoning to suit taste & stir in crawfish tail meat.
11. Let sit before serving.
12. Serve garnished with chopped scallions.
To view all the recipes on the American Feast web site just scroll down after you 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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Thistle Hill's John & Janine Putnam (Images courtesy of Thistle Hill Farm)
Thistle Hill Farm in Pomfret, Vermont has been a certified organic farm for over 15 years, having started out as a part-time endeavor of the family of John and Janine Putnam. They steadily made improvements and early on they decided to concentrate on dairy farming. Despite their dedication, the dairy farm was not enough to sustain them and John continued working as a lawyer to support the family.
In 1999, the Putnams went to Switzerland, where they visited almost every major cheesemaking region in the Swiss, French and Italian Alps. They’re quest was to find a cheese they loved that was produced in conditions matching as closely as possible the climate of Pomfret in the hills of Vermont. The journey led the family of six to Beaufort, France. There they were told of a Frenchman in the mountains above Moutiers who would tell them all they needed to know.
John & Janine Find Their Man
They found him at home on a Sunday afternoon. Having milked his cows, made some cheese, tended chores, and cleaned the kitchen, he had an hour for himself before evening chores and milking. So he seemed less than overjoyed to see two lost souls on his doorstep at a time when a nap seemed like a good idea. He let John and Janine struggle in French for a while before inviting them in for coffee in perfect English.
The Frenchman makes Beaufort "alpage" from the milk of 100 Tarine cows, twice a day, everyday, all summer long. He is famous for his cheese, and for falling asleep at dinner. He said "to make Beaufort is too meticulous for you.” That challenge was enough to hook the Putnams and seeing that they intended to persevere, he found them an apprentice and both have helped the family ever since.
Thistle Hill’s Tarentaise is the happy result of the Putnam’s quest. It now ranks among the world’s most superb artisanal cheeses, garnering prestigious First Place awards from the American Cheese Society in both 2004 and 2006!
The wise but prudent Frenchman has even gone so far as to say, "maybe our job is OK."
To learn more about the Putnam's aged Alpine, raw milk cheese go to: Organic Tarentaise Raw Milk Cheese
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
There have been some alarming reports regarding the safety of farm-raised salmon over the years. One sample of farmed salmon studied by the U.S. Environmental Protection Agency found levels of PCB's so high that it advised eating it no more than once every two months. PCBs have long been known to cause cancer.
Major Stores Shun Farm-Raised Salmon
Safeway, one of the largest supermarket chains in the U.S., restricted the purchase of farmed salmon from Chile over concerns about a virus killing millions of fish there. The New York Times detailed concerns from biologists about the elevated use of antibiotics and researchers’ claims that salmon farms were contaminating fishing waters and creating stresses that could be spawning illnesses in the fish.
Target has recently announced that farmed salmon will be eliminated from their more than 1,700 stores and only wild salmon will be sold. This decision to carry more sustainable products demonstrates how empowered consumers are to select healthier, more sustainable seafood – even when buying from a mega-store like Target.
Norwegian Salmon is Farmed, Not Wild
Our friends at Food & Water Watch now tell us the Norwegian Seafood Export Council (NSEC) is misleading U.S. consumers with the false impression that Norwegian salmon is wild, not farmed. Food & Water Watch, along with other consumer groups, have long been advocating for the consumption of wild salmon due to the health risks farmed salmon can pose for humans and the environmental dangers that it poses for ocean ecosystems. They contend that the NSEC’s misleading advertising interferes with consumers who try to make informed choices about the fish they are purchasing and consuming.
Famous Las Vegas Chef Takes a Stand
Rick Moonen, a Las Vegas chef, restaurant owner, and early champion for sustainable fishing practices, is now an exclusive supporter of wild salmon. Moonen initially endorsed Norwegian farmed salmon years ago, but has since learned the harm caused by the open net technology used in Norway and other places. As a result, Moonen requested that the company remove his likeness from a promotional video on NSEC’s Web site.
On January 28th, Moonen filed an official complaint with the Federal Trade Commission’s Bureau of Consumer Protection, asking them to take the appropriate measures to ensure that Norwegian farmed salmon is not deceptively advertised in the United States. NSEC’s misleading advertisements have appeared on their Web site as well as in print, in Cooking Light magazine.
On February 1st, Moonen received a letter from NSEC apologizing for the error, claiming that the inclusion of his image in the videos "was an oversight on our part." Were the misleading advertising just an oversight too?
About Food & Water Watch
Food & Water Watch is a non-profit organization working with grassroots organizations around the world to create an economically and environmentally viable future. Through research, public and policymaker education, media, and lobbying, we advocate policies that guarantee safe, wholesome food produced in a humane and sustainable manner and public, rather than private, control of water resources including oceans, rivers, and groundwater.
To learn more about the non-profit organization and its work with grassroots organizations go to the web site: Food & Water Watch
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
D & E Farms, Franklinville, N.J. (photo by Emily Roesly, courtesy of morgueFile.com)
Nearly a third of U.S. shoppers say they have specifically purchased locally produced food over the last month, double the number in 2006, according to new consumer research released by food and grocery analysts IGD. Many do so to obtain the freshest produce, but a desire to support local jobs, farms and stores has also played an important role.
Support for ethically produced foods in general has withstood the pressures of an 18-month recession and is in fact growing, despite the tough economic conditions. When asked about food they have specifically purchased over the last month, shoppers responded:
• 30% said locally produced food (up from 15% in 2006)
• 27% Fairtrade products (up from 9%)
• 18% products with high animal welfare standards (up from 11%)
Thinking Morally & Buying Locally
Joanne Denney-Finch, Chief Executive of IGD, said: "These figures prove what we have been saying throughout the recession – shoppers are looking for both value and values. They are not simply looking for cheaper food in tough times, they also expect the grocery industry to support their moral and ethical values."
Drilling down into reasons for supporting local food in particular, most said that it was fresher, but the biggest riser over the last few years has been support for the local economy:
• 57% said they purchased local food because it has not travelled as far and is therefore fresher
• 54% wanted to support local producers and farmers (up from 28% in 2006)
• 34% wanted to support local retailers (18% in 2006)
• 29% wanted to keep jobs in the local area (up from 14%)
Farmers Markets More Popular than Ever
IGD also asked shoppers what improvements they would like to see to their food and grocery shopping experience. Once again, support for locally produced food was up, with 31% saying they would like more local products available to them, compared with 12% in 2005. One in five (20%) would like a farmers’ market or farm shop to be established nearby, up from 15% in 2005.
Agriculture Secretary Tom Vilsack has said that the number of farmers markets in the U.S. increased by 13% in 2009, illustrating just how many communities and consumers across the country are searching out fresh food and supporting their local farms. Farmers and consumers connected at 5,274 farmers markets in 2009, up from 4,685 in 2008.
To visit the IGD web site for further information, go to: IGD, The food & grocery experts
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Veggies (photo by Dawn Turner, courtesy of MorgueFile.com)
If you're going to be mixing up a bowl of Guacamole for Super Bowl Sunday you can use one of those avocados to make a tasty and healthy salsa as well. We learned this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.
The jalapenos make it sweet with heat for fans who like a little fire in their game day treats. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients are high in vitamins, low in sodium and calories, and delicious to boot!
Ingredients for 2 Cups
• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste
Preparation
1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately
To view all the recipes on the American Feast web site just scroll down after you 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
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(©Image courtesy of Ron Bez for Paso Robles Wine Country)
Rich, spicy and full of dark fruit flavors, American Zinfandel is a red varietal that produces robust wines that go beautifully with the flavorful fare from the tradition of grilling steaks, fresh-caught seafood, and seasonal vegetables brushed with olive oil.
Mysterious Origins
In the 1880’s Zinfandel grapes were the most popular variety being planted in California, but their exact origin remains a mystery. The varietal was once believed to be America’s only indigenous grape capable of producing good wine, but its DNA indicates it may have roots in southern Italy. The mystery remains and there is no European equivalent.
Whatever its origins, Zinfandel is an American success story. It may not have a lineage traceable to noble roots, but neither do most Americans and quite a few have overcome humble beginnings to achieve greatness. Zinfandel has attracted a large and devoted following.
2010 Zinfandel Festival
A fair number of Zinfandel enthusiasts border on the fanatic, an amiable army worthy of the label Zinhead Nation. Some of them are certain to be in attendance at the 18th Annual Zinfandel Festival which will begin on Friday, March 19th and continue through the weekend. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country is the state’s fastest growing wine region. It encompasses more than 26,000 vineyard acres and more than 180 wineries.
Attendees will enjoy vast selections of Zinfandel and Zinfandel blends, as well as a Wine Country Auction featuring unique items only offered during the Zinfandel Festival. In addition to the Zin Tasting and Wine Country Auction, more than 140 area wineries offer a compilation of individual events such as winemaker dinners, barrel samples and musical entertainment throughout the weekend.
The ZIP Ticket Level is for Zinfandel enthusiasts who cannot get enough of this bold, bodacious berry. ZIP attendees may zip in early to the Zin Tasting and receive special benefits including an exclusive taste of the 2010 Zinfandel Collaborative Blend. ZIP ticket holders will also experience auction items exclusively for them and other special surprises throughout the evening.
“Zin fans will find new enhancements to a traditional walk around tasting integrated into a special Wine Country Auction,” said Stacie Jacob, executive director of the Paso Robles Wine Country Alliance. “We invite you to check out quality wines featuring Paso Robles’ heritage grape."
The newly formatted Wine Country Auction features items showcased at winery pouring booths, giving wine enthusiasts a chance to learn about the Zinfandel producers of Paso Robles. One-of-a-kind auction blocks include wine tasting retreats, dinners with Paso Robles producers, VIP tours, seminars and special large format bottles signed by the winemakers themselves. The area’s top chefs will also be serving Zinfandel friendly culinary creations.
For more information and to purchase tickets, go to: 2010 Zinfandel Festival, Zin Tasting and Wine Country Auction
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Americans will consume about 50 million pounds of avocados on Super Bowl Sunday, mostly in tasty and healthy guacamole. That’s enough to cover a football field 19 feet deep, if you enjoy that sort of thing.
Below is a classic recipe for Guacamole from our friends at the California Avocado Commission, but they’ve come up with a nice little twist. Depending on where your home team does its playing and snacking, they have suggestions for added ingredients that will give your dish a distinctly local flavor.
Home Team Guacamole begins with a party size portion of basic guacamole (4 avocados, salt, lemon or lime juice) served in the center of a serving tray. Line up color-coded ingredients around the guacamole in small bowls. Then mix in “add-ins” to personalize and create your own Big Game Day party dip.
Ingredients for 8 Servings
• 4 Large, ripe, fresh California avocados, seeded & peeled
• 2 Tablespoons fresh lime juice
• 1 Teaspoon salt, or to taste
Preparation
1. Coarsely mash (DO NOT PUREE) avocados.
2. Stir in lime juice and season to taste.
3. Prepare "add-ins" as directed below.
Regional Variations
Tampa Bay
1. 4-oz. cooked, shelled and de-veined small shrimp
2. 1/2 cup diced green onion
3. 1/2 cup diced yellow bell pepper
4. 5-10 drops red pepper sauce
5. Tampa Bay's coastal location calls for shrimp. The red pepper sauce and yellow bell pepper represent the team's colors.
Pittsburgh
1. 1/2 cup chopped roasted red bell pepper
2. 1/2 cup chopped roasted red bell pepper
3. 1/2 cup chopped roasted yellow bell pepper
Oakland
1. 2 cloves garlic, finely chopped
2. 2/3 cup black beans, rinsed and drained
3. 1/2 cup chopped red onion
4. 1/2 cup chopped tomato
5. 2 pickled jalapeños, chopped
6. Oakland's signature color black is represented in the black beans. Two jalapeños are added to represent the teams extra spice!
Atlanta
1. 1/2 cup peach preserves or peach salsa
2. 1/2 cup toasted pecans, coarsely chopped
New York
1. 1/2 lb. smoked salmon pieces
Philadelphia
1. 8-oz. softened cream cheese
2. 2/3 cup chopped black olives
San Francisco
1. 1/2 lb. cooked Dungeness crab, chopped
2. 1/4 cup diced scallions
3. 1/2 tsp. cracked black pepper
Tennessee
1. 1/2 cup finely chopped sweet white onion
2. 1 cup chunky red salsa
Copyright Courtesy of California Avocado Commission
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 just scroll down after you 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 and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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