Bodegas Bilbainas Winery in Rioja
There are about 170 languages spoken in New York City, and with those foreign tongues has come an amazing array of wines and culinary specialties from around the world. The wines of Spain have come on strong in recent years, finding their way onto wine store shelves and restaurant wine lists in an ever greater variety.
A great way to appreciate Spanish wines is to accompany them with specialties that have been crafted by Spain's food artisans for hundreds of years. A wine tasting event on Tuesday night offered an opportunity to do just that.
Best of Spain Boutique
The setting was the best boutique for Spanish delicacies in the Big Apple, Despana on Broome Street in Lower Manhattan. There are mouth-watering displays of artisanal cheeses and cured meats, including the hard-to-find Jamon Iberico, also called Pata Negra. Just the thing to create a craving for some of the eatery's tantalizing tapas!
Hosting a tasting of wines from Spain, Despana treated guests to a buffet of cured meats, raw milk cheeses, and olives, while trays of tapas were generously offered. Wines made with a reverence for Spain’s long traditions were poured with the winemakers themselves on hand to offer guidance and answer questions.
Vina Pomal Reserve 2004
Diego Pinilla is the head winemaker for Bodegas Bilbainas, maker of Vina Pomal. He earned his first agricultural degree in Pamplona, and studied further in France. After winemaking stints in Spain and France he broadened his expertise by working in Australia, California, and Chile. He became the head winemaker for Bodegas Bilbainas in 2007.
Mr. Pinilla was pleased to suggest his winery’s Vina Pomal Reserve 2004, made from 100% Tempranillo grapes. He says it is an authentic Rioja, “really the personality of Rioja.” Sipping offered a medium-bodied red with dark fruit falvors. Subtle spice tones come from aging in oak barrels from Allier, France.
It is highly recommend you enjoy Mr. Pinilla's authentic Rioja with delicious food, and at about $21.00 a bottle, it is an excellent choice to bring to a dinner party.
Sustainable Rioja
Environmental responsibility coupled with respect for tradition are central to the philosophy behind Mr Pinilla’s winemaking. Irrigation methods and the annual amount of water used are strictly regulated. He said, “We don’t use pesticides in our vineyards.” Instead, pheromones are used to control insects. And, he added, “Our fertilizers are mainly organic.”
For further information on the food and wine cited above, go to:
Despana, The Finest from Spain
Vina Pomal, Rioja Vineyard
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
Grilled Shrimp & Avocado (Image courtesy of California Avocado Commission)
Grlling season is at its height and our friends at the California Avocado Commission have sent us a recipe for a grilled appetizer that’s simple, stylish and a flavorful delight for you and your guests. Here’s what they had to say about their recipe:
An elegant appetizer or first course that's ready in minutes. Kids or guests can help with the preparation and assembly. You can serve this recipe many ways. Serve two rolls per person as suggested for a large appetizer or first course, or serve just one roll per person for a small appetizer. Or place on serving on top of a bed of baby lettuce or greens topped with your favorite vinaigrette and serve as a warm entrée salad.
Avocados aren’t just delicious, they offer terrific health benefits as well.
Ingredients
• 2 Tablespoon fresh lemon juice
• 1 Ripe Fresh California Avocado, halved, pitted, peeled & sliced into 2 strips per serving
• 12 Thin slices of La Quercia Prosciutto Piccante
• 12 Small fresh basil leaves
• 12 (25-30 size) Medium shrimp, peeled, deveined and cut in half lengthwise
• 1 Tablespoon L'Autunno Blend Extra Virgin Olive Oil
Instructions
1. Dip each avocado slice in lemon juice; set aside.
2. To prepare, lay a piece of prosciutto flat on cutting board. Top with 1 basil leaf, 1 slice of avocado and 2 shrimp halves. Roll until compact and brush with olive oil. Repeat for each roll.
3. Grill over coals covered with grey ash. Cook each side for 3 minutes.
*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 La Quercia's critically acclaimed, artisan cured meats, click on either of the following:
Prosciutto Piccante
Green Label Organic Prosciutto
To order a world class, hand-crafted olive oil from beautiful Mendocino, go to: L'Autunno Blend Extra Virgin Olive Oil
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
Sea Salt (© Photographer: Nadya Markova | Agency: Dreamstime.com)
An astonishing 90 percent of American adults consume an unhealthy amount of salt each day, causing widespread high blood pressure and placing millions at risk of heart attack and stroke. But only 11 percent of the sodium in Americans’ diets comes from their own saltshakers; nearly 80 percent is added to foods before they are sold.
Most Sodium Comes from Commonly Eaten Foods
According to a new report, "Sodium Intake in Adults – United States, 2005-2006," published in the CDC's Morbidity and Mortality Weekly Report, less than 10 percent of U.S. adults limit their daily sodium intake to recommended levels. The report also finds that most sodium in the American diet comes from processed grains such as pizza and cookies, and meats, including poultry and luncheon meats.
The new report says U.S. adults consume an average of 3,466 milligrams (mg) of sodium per day, more than twice the current recommended limit for most Americans. Grains provide 36.9 percent of this total, followed by dishes containing meat, poultry, and fish (27.9 percent). These two categories combined account for almost two-thirds of the daily sodium intake for Americans.
Pervasiveness of Sodium Makes Limiting Intake Difficult
An estimated 77 percent of dietary sodium comes from processed and restaurant foods. Many of these foods, such as breads and cookies, may not even taste salty.
"Sodium has become so pervasive in our food supply that it's difficult for the vast majority of Americans to stay within recommended limits," said Janelle Peralez Gunn, public health analyst with CDC's Division for Heart Disease and Stroke Prevention and lead author of the report. "Public health professionals, together with food manufacturers, retailers and health care providers, must take action now to help support people's efforts to reduce their sodium consumption."
The 2005 Dietary Guidelines for Americans recommends that people consume less than 2,300 mg of sodium per day. Specific groups, including persons with high blood pressure, all middle-aged and older adults and all blacks, should limit intake to 1500 mg per day. These specific groups comprise nearly 70 percent of the U.S. adult population.
This study found that only 9.6 percent of all participants met their applicable dietary recommendation, including 5.5 percent of the group limited to 1,500 mg per day and 18.8 percent of the 2,300 mg per day group.
Reduce Salt to Prevent Heart Disease & Stroke
The findings add to a growing body of observational research studies on Americans' excessive sodium consumption. Over-consumption of sodium can have negative health effects, including increasing average levels of blood pressure. One in three U.S. adults has high blood pressure, and an estimated 90 percent of U.S. adults will develop the disease in their lifetime. Blood pressure is a major risk factor for heart disease and stroke, the first and third leading causes of death among adults in the United States.
The National Salt Reduction Initiative
The National Salt Reduction Initiative is a New York City-led partnership of cities, states and national health organizations. It has set specific targets to help companies reduce the salt levels in 61 categories of packaged food and 25 classes of restaurant food. Some popular products already meet these targets, a clear indication that food companies can substantially lower sodium levels while still offering foods that consumers enjoy. Some major food companies are alreaqdy quietly reducing the sodium in their products.
To get more information on the National Salt Reduction Initiative, go to: N.Y.C Department of Health
For more information about sodium and blood pressure, go to: U.S. Centers for Disease Control and Prevention
To view previous posts on the topic go to:
1. Canadian Dieticians Push for Less Sodium in Food
2. Cutting the Salt in Food Doesn't Increase Spoilage
3. Too Much Salt!
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 Springbok (photo courtesy of Distell)
The global party is well underway in South Africa as the world’s best play for the World Cup. Supporters of Italy and France may be in despair, but millions of fans harbor high hopes for their nations’ chances for the ultimate celebration.
It is far too early to say who will win the world championship, but just a great showing will be plenty of reason for a celebration in many countries. And what could be better to toast a team’s success at the World Cup than a shooter named for Africa’s fleet gazelle, the Springbok, made with Amarula Cream from South Africa.
The marula tree grows wild on the Savannah. The tree’s fruit is gathered and the flesh pulped, sweetened and fermented. The resulting "marula spirit" is matured in oak casks for two years, and finally blended with fresh cream to create a smooth distinctive cream liqueur. The tree is protected under South African law, which ensures eco-friendly treatment and sustainability.
The Springbok is simple to make, lovely to look at, and smooth going down!
Ingredients for 1 Shooter
• ½ Ounce Amarula Cream
• ½ Ounce Crème de Menthe
Preparation
Layer each of the ingredients into a shot glass by pouring very slowly over the back of a spoon. Pour the Crème de Menthe first and then the Amarula Cream.
To view all the cocktail recipes 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
Sugar (photo by Stuart Whitmore, courtesy of morgueFile.com)
Last year American Feast joined over 70 food companies and retailers on vowing not to use or sell food that contained genetically modified (GM) beet sugar. They share the belief that there has been insufficient study of the long term effects of genetically modified crops on human health and the environment.
The 70 companies signed the Non-GM Beet Sugar Registry, sponsored by a dozen food safety and environmental organizations. Now the Center for Food Safety, a nonprofit advocacy group, is calling for food giants Hershey and Mars to sign the registry.
Labeling GM Foods
One reason for establishing the registry is the absence of mandatory labeling for genetically modified foods. The sponsoring organizations believe consumers should be given a choice as to whether or not they want to eat genetically modified food.
Food Navigator has quoted Jeffrey Smith, director of the Institute for Responsible Technology, “We need to avoid the all-too-common situation of finding out a product is harmful after it has been approved and widely distributed. Requiring that GM foods be labeled is the only protection consumers have if they want to avoid eating GM foods.”
The sugar beets were genetically modified to be resistant to a herbicide, making it easier to kill weeds without destroying the sugar beet plants. Opponents fear the genetically modified plants will cross-pollinate with related crops such as chard and table beets, needlessly affecting non-GM foods and food ingredients.
Tom Stearns, president of High Mowing Organic Seeds, told Food Navigator, “Overseas markets have already rejected other GM products, so the economic future of many of our nation’s farmers is being needlessly risked.”
GM Foods Lower Crop Yields
In May of 2009, the American Academy of Environmental Medicine called on "Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks."
As for the claim that GM foods are needed to feed a hungry world, Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists Food and Environment Program has concluded "...that GE (genetic engineering) has done little to increase overall crop yields." And a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
To support the effort by the Center for Food Safety to get Hershey and Mars to refrain from using GM sugar, go to: Tell Mars and Hershey's to sign the Non-GM Beet Sugar Registry
To see the list of the companies that have signed the registry go to: Non-GM Beet Sugar Registry
If you’d like to read the Food Navigator article cited above go to: Food companies pledge to avoid GM beet sugar
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 in Franklinville, N.J. (photo by Emily Roesly, courtesy of morgueFile.com)
The preservation of family-scale farms across the land is vital to achieving a healthier and more sustainable food sytem. Our friend Greg Plotkin of Change.org sent us the following message:
Every minute of every day, the country loses two acres of farmland to development. To make matters worse, the average age of a U.S. farmer is now 57 years old, signaling an even greater challenge than a lack of land to farm-namely, a lack of people to farm it. Ideas for Change winner American Farmland Trust (AFT) aims to keep food on our plates by securing the future of American farms. AFT is petitioning legislators to include farmland and ranch conservation in national and state farm policies.
Farmers Markets are Growing in Popularity
In 2009, the number of farmers markets in the U.S. increased by 13% from the prior 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.
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 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.
As Julia Child once said, “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
To learn more about the efforts of AFT and how you can support their efforts, go to: American Farmland Trust
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
Fresh Strawberries (photo by Ken Hammond, courtesy of USDA)
Written by Rachel Dreskin Fingerman, Seasonal Brooklyn
It is officially strawberry time here in the Northeast. If you take a trip to the farmers market this week you'll almost certainly see rows and rows of neatly lined up cartons filled with bright red, fragrant little berries. If you're a big strawberry fan, now is the time to go a little crazy. They are just so good and so sweet right now. Plus, buying strawberries while they are in season usually results in a lower price point as well. Win, win.
Also, strawberries are an excellent source of vitamin C and flavonoids. Makes them just a little sweeter, doesn't it?
When choosing strawberries, look for berries that are firm and fragrant with bright green tops and little or no white flesh (strawberries do not continue ripening after they are picked). Check the carton for any staining, as staining can be the sign of a mushy berry or over ripeness. They perish quickly, so store them in the refrigerator wrapped in or on paper towels. Wash them just before you are going to eat them and do not remove the stems until after they are cleaned (removing the stems before washing will allow water to seep into the berry, causing it to loose some of its vitamin C content and become waterlogged).
When making jam, the rule of thumb is to use 1 part fruit to 1 part sugar but I tend to use a little more fruit than sugar to cut back on the sweetness. But don't cut back too much, not enough sugar will inhibit the jam from thickening properly. And lemon juice and zest also help to balance out the sweetness.
So, if you find yourself with an excess of strawberries, and limited time to utilize/consume them, go ahead and make this jam. And this jam is the jam (sorry, had to). It's a great way to extend the shelf life of the berries. This recipe is so simple, I'm almost embarrassed to post it, but what the heck? It makes pretty darn good jam.
Pot of Jam (photo courtesy of Seasonal Brooklyn)
Ingredients
• 2 Pints fresh strawberries, stems remove & halved
• 2 Cups sugar
• 1 Lemon, zest & juice
Preparation
1. Combine sugar, lemon juice and zest and cook on stove top over the lowest possible flame until the sugar is completely dissolved (about 10 minutes). Add in the halved strawberries and cook for 35-45 minutes over low heat or until the strawberries have broken down and the mixture starts to thicken. If the strawberry pieces are still a little big, feel free to give it break them up a little with a potato masher.
2. To test for doneness, pour a small amount of the boiling jam onto a cold plate and place it in the refrigerator for a few minutes. If the jam gels, it is ready. Pour into jars and either refrigerate and use within a week or preserve by following canning guidelines (How to Can Food).
Rachel Dreskin Fingerman
To visit Rachel’s excellent blog for more recipes and tips on fresh, seasonal cooking, go to: Seasonal Brooklyn
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
Father & Son (photo by Mary R. Vogt, courtesy of morguefile.com)
"Blessed indeed is the man who hears many gentle voices call him father!" -Lydia M. Child, Philothea: A Romance, 1836
"When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much he had learned in seven years." -Mark Twain, 'Old Times on the Mississippi', Atlantic Monthly, 1874
"One father is more than a hundred Schoolemasters." -George Herbert, Outlandish Proverbs, 1640
"Old as she was, she still missed her daddy sometimes." -Gloria Naylor
Grilled Skirt Steak Sandwich (Image courtesy of California Avocado Commission)
Those looking to cook something wonderful for a special Dad on Father's Day should have at look at this recipe for skirt steak. It was created by chefs Mary Sue Milliken and Susan Feniger for our friends at the California Avocado Commission who describe it as “is a must-have addition to your summer menu.”
The recipe combines the hearty flavor of grilled steak with tomatoes and thyme leaves, ingredients common to many backyard gardens. The richness of fresh avocados and blue cheese will have you savoring every bite. Added to those elements are extra virgin olive oil and balsamic vinegar, which are among California’s most delicious specialty foods. The tasty mix includes a dash of spiciness, and gets served on a toasted baguette, making an unforgettable sandwich meant to be munched outdoors.
The total preparation time is only 30 minutes, which includes grilling. A hungry Dad should love this hearty meal of 566 calories, and be left with plenty of room for a hefty slice of cake for dessert.
Ingredients for 4 Sandwiches
• 2 Skirt steaks (8 to 10 ounces each)
• 1 Medium, sweet yellow onion, cut in 1/4-inch slices
• 2 Small tomatoes, cut in 1/4-inch slices
• 2 Tablespoons canola oil
• Salt & freshly ground black pepper, to taste
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 2 Teaspoons chopped fresh thyme leaves
• 4 Pieces of baguette (6-inches in length), sliced in half lengthwise & lightly toasted
• *California Avocado Blue Cheese Spread (see make-ahead recipe below)
• ½ Ripe fresh California avocado, thinly sliced, for garnish
• 4 Fresh thyme sprigs, for garnish
• Cracked black pepper, for garnish
Preparation
1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
2. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
3. Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 minutes per side for rare. Allow steak to rest several minutes on a cutting board.
4. Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
5. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
6. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
7. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
8. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
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.
California Avocado Blue Cheese Spread
Ingredients
• 2 Ripe fresh California Avocados, halved, seeded and peeled
• 4 Ounces Roquefort or similar blue cheese, room temperature
• 2 Tablespoons freshly squeezed lemon juice
• 4 Dashes hot sauce
• 1 Teaspoon freshly ground black pepper
• Salt, to taste
Preparation
1. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.
2. Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread, or other sandwiches.
Copyright ©, Mary Sue Milliken and Susan Feniger, courtesy of 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 order a world class, hand-picked olive oil from California's Stella Cadente, 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
If you’d like to try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
If you'd like to purchase the award-winning hot sauces from Dave's Goumet go to: The Great American Hot Sauce Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
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
Chesapeake Bay (photo by Michelle Kwajafa, courtesy of morgueFile.com)
The devastation of the Gulf’s seafood industry by the BP oil spill is a disaster that will be felt for years to come. Livelihoods that have supported families for generations have been destroyed and seafood lovers will not be enjoying the Gulf’s bounty of shrimp, oysters and crab as they have in the past.
The Chesapeake Bay is another of America’s great sources of seafood in need of protection if the harvesting of shellfish including scallops, clams, blue crab, soft-shell crab and oysters, and fresh fish such as flounder, mackerel, croaker, and striped bass is to be preserved for future generations. It is the nation’s largest estuary and one of the most popular travel destinations in the U.S.
Major New Online Campaign
Now the great bay is the focus of a major new online campaign, “Restoring our Waters”, that aims to ensure Congressional support comparable to that already in place for other major American bodies of water.
The new Web-based campaign targeting transplanted natives, outdoors enthusiasts, vacationers, travelers and others around the United States is being launched in advance of the U.S. Senate’s Environment and Public Works Committee markup this month of S. 1816, the Chesapeake Clean Water Act.
“Restoring our Waters tells the story of how people around the country consider the Chesapeake a national treasure, worthy of protection,” Hilary Falk, director of the Choose Clean Water Coalition (CCWC), which is organizing the national effort.
Those who love the Chesapeake Bay know it deserves the national attention and iconic status of the Florida Everglades, the Gulf Coast, the Great Lakes, or the Mighty Mississippi. Having Americans who care about clean water and the great outdoors sign this petition and contact their legislators will demonstrate how important the Chesapeake is to our nation.
Peter Johnson, manager of the Restoring Our Waters campaign added:
Thousands of gallons of oil a day are spilling into the Gulf of Mexico. We are all astonished by this thought and the fact that we are largely helpless to stop it. But nutrients have been pouring into the Chesapeake, its rivers and streams for decades now. Its effects are more subtle than the startling images of oil-soaked birds and wildlife; yet nitrogen and other pollutants strangle the very life-blood out of the Chesapeake and the economy of the region. The federal government is finally starting to realize the devastating impact that decades of neglect and misuse have had on the waters of the Chesapeake.
Prevention as the Wise Choice
Johnson said, “Unlike a disaster situation, preventing more of this pollution from happening in the first place is a far better and more cost-effective solution. The Chesapeake Clean Water Act (S.1816) introduced by Senator Ben Cardin of Maryland will provide the tools and resources to address the persistent pollution plaguing the Chesapeake Bay.”
“What happens with this bill will show the concern Americans have for clean water in iconic places like the Chesapeake or the Gulf Coast. Passage of this bill depends of the support of citizens across the country, and now is finally the time to demand clean water.”
About Choose Clean Water & Restoring Our Waters
The Choose Clean Water coalition brings together people and more than 130 organizations from Pennsylvania, New York, Maryland, Delaware, Virginia, West Virginia and the District of Columbia, working together to help everyone in the region choose clean water.
To learn more about the nonprofit organization go to: Choose Clean Water
The Restoring Our Waters campaign was launched in June 2010 to build the national case for support of the Chesapeake Bay as an Iconic American Waterway.
To learn more about the nonprofit organization go to: Restoring Our Waters
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
Napa Valley Winery (© Don Mace | Dreamstime.com)
Farm-to-table dining has been a growing trend for some time and there is no sign it will slow anytime soon. The movement to serve fresh, local, sustainably harvested food is offering truly distinctive dining experiences and helping raise awareness of the delicious alternative to heavily processed foods shipped from factories.
One meal at a good farm-to-table restaurant should convince anyone that foods are at their most flavorful and nutritious when served at their freshest. Eating seasonal foods produced without chemicals, whether grown at home or in a community garden, or purchased from a trusted local farmer, makes for better health and a cleaner environment.
The Bounty of California’s Napa Valley
The Napa Valley in California is one of America’s most rare and precious agricultural preserves. Home to the founders of America's fine wine industry, its towns and villages also present a bounty of crops for an authentic farm-to-table dining experience regularly enjoyed by visitors and locals alike. The very word Napa stands for ‘Land of Plenty’, the original meaning given to the region by its first inhabitants, the Wappo Indians.
Many Napa Valley restaurant chefs cultivate their own orchards, vineyards and gardens teeming with rows of basil, eggplant, squash, pomegranates, figs, tomatoes and of course grapes. The freshness makes a huge taste difference, as is regularly noted by restaurant patrons and those culinary institutions dishing up annual accolades. Even those who do not have gardens of their own largely rely on the bounty of area farms and local farmers markets.
The Napa Valley Destination Council has prepared a short list of those Napa Valley restaurants with gardens of particular note:
• Ad Hoc, Chef Thomas Keller’s casual restaurant located in Yountville, features American comfort classics in a relaxed setting reminiscent of home. The restaurant’s 4-course prix-fixe menu is crafted daily, featuring the finest, in-season ingredients sourced from its own culinary garden.
• Bouchon bistro, also in Yountville, and another of Thomas Keller’s restaurants, features traditional bistro inspired cuisine in a vibrant atmosphere reminiscent of classic Lyonese café dining. Fruits and vegetables, as expected, come from the restaurant group’s culinary garden, located across from The French Laundry.
• Again hailing from Yountville, the farm-fresh restaurant menu at the Bardessono Inn is based on locally sourced organic ingredients, with much of the produce coming from the hotel's organic gardens and an orchard on the old Bardessono estate. Inspired by the abundance of the Napa Valley, executive chef O’Toole’s menu draws from local growers, farmers’ markets and the restaurant’s own on- and off-site culinary gardens. Bardessono has earned LEED Platinum certification.
• Brix Restaurant and Gardens draws on the bounty of their vineyard, orchard, vegetable and flower gardens. Comprised of raised boxed beds and in-ground beds, Brix grows crops year-round including tiny salad greens, fava beans and strawberries in the spring; French beans, eggplant, tomatoes, berries and melons in the summer; apples and pears, hard squash, potatoes and fresh onions in the fall; and Meyer lemons and sweet limes, sweet peas, Brussels sprouts, cauliflower Romenesco and butter lettuce in the winter. It¹s not unusual to see the restaurant¹s chefs out in the garden gathering fruits, vegetables and herbs for the day¹s specials.
• Cindy’s Backstreet Kitchen and Go Fish of St. Helena, along with Mustard’s Grill in Napa are owned and operated by Cindy Pawlcyn, one of the first female chefs to champion fresh, local, seasonal food. Along with cultivating a 1½-acre organic garden at her home, her Mustards Grill and Go Fish eateries feature organic gardens that supplement the other locally sourced produce used in her dishes. This culinary pioneer of Napa regional cuisine has made a solid commitment to seasonal inspiration and the use of the region’s bountiful harvests as the fresh ingredients for brilliantly delectable creations.
• The French Laundry in Yountville is known for being a perennial finisher in Restaurant Magazine’s list of Top 50 Restaurants of the World and since 2006 the sole Michelin 3-star recipient in the region. Lesser-known, but directly across the street from this esteemed restaurant is its three-acre garden that one can meander through in the morning before enjoying its bounty served in impeccable comfort and style that evening. Additionally, the nearby Jacobsen’s Farm offers a variety of organic produce and products which the restaurant has incorporated on their menus since opening. Not too surprising, vegetable dishes and salads are often unexpected stars of dinner, and so they also offer a vegetarian menu for the same price as their normal 9-course tasting menu featuring French cuisine with contemporary American influences.
• Chef Ken Frank is credited with pioneering a style of cooking that today is known as “California Cuisine.” For the past 30 years his focus has been on using only the finest, often local artisanal ingredients. His latest of many culinary ventures, La Toque Napa moved to its current location at the Westin Verasa in Napa in 2008 and subsequently earned a Michelin star in 2009. Frank, along with a small cadre of local restaurant chefs, work the one time Copia complex garden as a co-op that includes chefs from Hog Island Oyster Company, Zuzu, Angele, Restaurant Pearl and C Casa Taqueria, which is opening soon in Napa’s Oxbow Public Market.
• Long Meadow Ranch, Winery & Farmstead in St. Helena has opened the Long Meadow Ranch Winery & Farmstead restaurant, a sustainable food, wine and agricultural center. Farmstead restaurant offers fresh farm-to-table dining and is open for lunch and dinner daily. The new Long Meadow Ranch Winery Tasting Room, that opened in December, features wine and olive oil tastings, while docent-led vegetable garden and wine flavor tours provide engaging educational experiences for lovers of local food and wine. At their Rutherford Gardens, visitors can purchase fresh vegetables, fruits, eggs, grass-fed beef, and flowers and enjoy a walk through the beautiful demonstration gardens.
• At the Meadowood Napa Valley in St. Helena, you should really experience Chef Christopher Kostow’s talents in The Restaurant at Meadowood. A Michelin 2-star recipient, this understated restaurant is pleased to serve wines from a neighboring vineyard while the honey on the table is from Meadowood’s own hives and the olives from their orchard. The heirloom tomatoes and other fresh produce, as well as edible flowers, are picked at the perfect ripeness each day from the restaurant’s gardens and taken straight into the kitchen.
• Ubuntu (which combines a highly praised "vegetable" restaurant with a yoga studio) is one of the nation’s most highly recognized vegetarian restaurants. They have recently earned a 2010 Michelin star rating for their surprisingly seductive dishes, have been listed as one of the ten best new American restaurants in The New York Times, and feature a chef who was nominated for a 2009 James Beard Foundation Award. As one would expect, their produce comes from its own gardens. Located in the city of Napa.
• The Carneros Inn is adding a new ½-acre culinary garden this summer, which will supply the Inn, restaurants, and spa with fresh vegetables, herbs and flowers year round.
For more information about America’s legendary wine, food, and wellness destination, go to: The Legendary Napa Valley
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
Omelet (photo by beglib, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
A query came across my desk this morning, asking for tips on buying the best packaged breakfast food. What products could I recommend?
The answer is simplicity itself. A hard boiled organic egg. Comes in its own wrapper. Can be eaten on the run. 60 calories, nutrient dense, and easy to do.
Now there are some caveats about boiled eggs. If you ever boiled eggs and noticed a green ring between the yolk and the white? That’s because you had the temperature too high and boiled them too long and hard.
Linda West Eckhardt
The best way to cook eggs is to put a dozen in a large pan, cover with cold water, set the timer to 9 minutes, and bring them to a fast boil over high heat. Turn the heat off after 9 minutes and let them stand. Remove to a bowl and store in the refrigerator.
Then you have eggs for whatever you need. A couple for breakfast, hot or cold. The basis for fantastic Devilled eggs. Egg salad. You name it. The egg, packaged in its own shell, is an almost perfect food.
The egg is good for the low carb dieter and every body else. We have lots of recipes for eggs in our e-book, The Silver Cloud Diet.
As for all those processed foods in packages posing as instant breakfast foods? Nothing more than junk food in a fancy dress.
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
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
Amarula B52 Shooter (photo courtesy of Distell)
The World Cup in South Africa kicks off today, and you have one month to join in the festivities! Get in the spirit with the Spirit of Africa: Amarula Cream Liqueur. Take your own shot of this Amarula Cocktail when your team scores the winning goal!
Amarula Cream originates from South Africa where the marula tree grows wild on the Savannah and attracts many animals, particularly elephants, which inspire the distinctive artwork of the Amarula bottle. To produce Amarula Cream, the marula fruit is gathered and the flesh pulped, sweetened and fermented. The resulting "marula spirit" is matured in oak casks for two years, and finally blended with fresh cream to create a smooth distinctive cream liqueur. Amarula adds a note of the exotic to a range of cocktails, and is also perfect on its own with ice.
Endowed with sacred significance, the Marula tree is regarded as the spiritual centre for local villagers, who gather under its shade-bearing boughs. The Marula tree is protected under South African law, which ensures environmentally-friendly treatment and sustainability. Each bottle of Amarula Cream captures this proud heritage of sustainable treatment and community care.
Ingredients for 1 Shooter
• ½ Ounce Amarula Cream
• ½ Ounce Grand Marnier
• ½ Ounce Kahlua
Preparation
Layer each of the ingredients into a shot glass by pouring very slowly over the back of a spoon. Pour the Kahlua first, then the Amarula Cream and then the Grand Marnier.
To view all the cocktail recipes 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
Southern Chocolate Turtle Cake (photo courtesy of Oxmoor House, Inc.)
Know a special Dad with a sweet tooth? Then here is an easy recipe for showing him some love by baking a Southern Classic, a deliciously gooey Chocolate Turtle Cake. A quick trip to your local supermarket should get you everything you need.
It comes courtesy of our friends at Southern Living magazine who have included it in their new book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.”
They offer this mouth-watering description, “A simple sweet caramel filling and turtle candies sandwiched between fudgy brownielike cake layers and frosted with dark chocolate come together in this ultimate dessert splurge.”
Ingredients for 15 Servings
• 1 (18.25-ounce) Package devil’s food cake mix
• 1 (3.9-ounce) Package chocolate instant pudding mix
• 3 Large eggs
• 1¼ Cup milk
• 1 Cup canola oil
• 1 Teaspoon vanilla extract
• 1 Teaspoon chocolate extract
• 1 Teaspoon instant coffee granules
• 1 (6-ounce) package semisweet chocolate morsels
• 1 Cup chopped pecans
• 1 (16-ounce) container ready-to-spread cream cheese frosting
• ½ Cup canned dulce de leche
• 2 (7-ounce) Package turtle candies
• 1 (16-ounce) can ready-to-spread chocolate fudge frosting
• 1 (12-ounce) jar dulce de leche ice cream topping
• 1 Cup pecan halves
Preparation
1. Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix, pudding mix, eggs, milk, oil, vanilla extract, chocolate extract
and coffee granules at low speed with an electric mixer for 1 minute; then beat at medium speed for 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into pans.
3. Bake at 350 degrees for 30 to 32 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans on wire racks, and cool completely (about 1 hour). Wrap and chill cake layers at least 1 hour.
4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with ½ cup cream cheese frosting blended with canned dulce de leche; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over the top of the cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.
Note: The recipe was tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestle and available in a 14-ounce can. It’s quite thick, and when blended with ready-to-spread cream cheese frosting it makes a rich caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect for drizzling over the finished cake. Find it in the supermarket with other ice cream toppings.
To learn more about the book from which this recipe was taken (page 14), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More
Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
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
Pelicans on the Florida Gulf (photo by Michael Richter, courtesy of morgueFile.com)
The oil disaster in the Gulf is now widely acknowledged to be the worst environmental disaster in the history of the United States. The seafood and tourism industries in several states now face devastation, costing many thousands of people their livelihoods. Billions of dollars in revenue that might have supported schools, hospitals and other vital services are now lost.
Media reports make it pretty clear that this should never have happened. Steps to insure safety were not taken by either BP or government officials responsible for oversight. As a result, eleven BP employees lost their lives and a criminal probe is underway. More people are expected to suffer poor health as a direct result of the spill and clean up efforts.
The United Kingdom’s Secretary of State for Energy and Climate Change Chris Huhne recently announced that the U.K. will double the number of inspections it makes to offshore oil rigs, while also increasing the number of personnel assigned to those duties.
BP’s Troubling Criminal Past
A nonprofit environmental organization, Food & Water Watch, has called on the British government to immediately investigate the five deepwater platforms operated by BP in the North Sea and the North Atlantic. According to a statement from F & W’s Executive Director Wenonah Hauter:
Even before the Horizon accident in the Gulf of Mexico, BP maintained a troubled safety record in the United States. In addition to 2005’s Texas City refinery explosion that killed 15 workers and injured more than 170, BP has been subject to at least $142.8 million in fines and penalties for workplace safety violations.
BP has a history of criminality, having pleaded guilty to a felony in 1999. The charges stemmed from having illegally disposed of hazardous waste and violated federal drinking water law in Alaska. As part of the plea agreement, BP admitted that it failed to provide adequate oversight, audits and funding to ensure proper environmental management on Alaska’s Endicott Island. The company paid the maximum criminal fine of $500,000. It also agreed to spend $22 million to resolve the criminal case and related civil claims.
Ms. Hauter also said, “The U.S. should take the U.K.’s move to step up its inspection of offshore oil rigs as a cue to intensify its own scrutiny of BP and the entire oil drilling industry’s operations in the Gulf of Mexico and beyond.”
The cost of the BP Deepwater Horizon disaster is rising daily. Oil continues to wash ashore In Louisiana, where the seafood industry is said to be worth $2 billion a year. The toxic spill has also arrived on the beaches of Mississippi, Alabama and Florida. A report in Reuters values Florida’s tourism industry alone at $60 billion annually.
About Food & Water Watch
The nonprofit organization works to ensure the food, water and fish we consume is safe, accessible and sustainable. So we can all enjoy and trust in what we eat and drink, it helps people take charge of where their food comes from, keep clean, affordable, public tap water flowing freely to our homes, protect the environmental quality of oceans, force government to do its job protecting citizens, and educate about the importance of keeping shared resources under public control.
To learn more about the nonprofit organization, go to: 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
Triple-Decker Strawberry Cake (photo courtesy of Oxmoor House, Inc.)
Strawberry lovers are in luck this time of year, as you can get them fresh almost anywhere in the U.S. Combine that with the fact that Father's Day is on its way and it seemed like a great time to present this recipe for those who want to show Dad some love with cake.
The recipe comes from our friends at always excellent Southern Living magazine. They have included it in a new book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.” They wrote, "This Cake from Anne Byrn, aka The Cake Mix Doctor, is so good no one will know it’s not made from scratch. We doubled the frosting called for in Anne’s original recipe to add extra richness."
Make this for a special Dad and he will be reminded that he is a rich man indeed.
Ingredients for 12 Servings
• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Buttercream Frosting (see below)
• Garnish with whole and halved strawberries
Preparation
1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
Note: This recipe was tested at Southern Living using Betty Crocker Supermoist Cake Mix, White. The recipe for the Strawberry Tart shown in the photo is on page 186 of the new book.
To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.
Strawberry Buttercream Frosting
Ingredients
• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
To learn more about the book from which this recipe was taken (page 43), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More
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
Kids at the Beach (photo by korycheer, courtesy of morgueFile.com)
Congratulations to the District of Columbia City Council for unanimously approving the D.C. Healthy Schools Act on June 2nd, which will provide new and innovative guidelines to offer students healthy meals at school. This auspicious law will establish local nutritional standards for school meals and make plant-based meal options and non-dairy beverages more widely available at schools within the D.C. area.
Amongst many positive effects the law will have, the D.C. Healthy Schools Act will encourage school districts to offer vegetarian meals to students on a weekly basis; will instruct public and charter schools to inform families and guardians that plant-based meals and non-dairy beverage options are available if a request for such items is made; and will provide additional funding for the purchase of fruits and vegetables by school districts, thereby making these healthy foods more affordable to schools within the area in question.
“By passing this law, the D.C. City Council has taken a significant stand for the health of the capital’s students,” notes Dr. Allan Kornberg, executive director of Farm Sanctuary, a leading farm animal protection organization. "As a pediatrician with more than 25 years of experience, I have seen first-hand the extraordinarily harmful effects of unhealthy diets on children. Providing nutritious, cruelty-free food to students is a basic yet incredibly vital way to immediately improve the lives of our nation’s youth.”
Healthy School Meals Act Being Considered by Federal Government
Beyond the realm of D.C., Farm Sanctuary has launched a national campaign to pass the much-needed federal Healthy School Meals Act (H.R. 4870). As an amendment to the Child Nutrition Act, this new legislation would offer financial incentives to school districts throughout the country that offer students plant-based food options and non-dairy beverages.
Not only would H.R. 4870 assist in improving the health of the general youth population, but it would also bring relief to many students who refrain from consuming animal products for ethical, environmental, religious, or other reasons. Previously, students wishing to abstain from consuming dairy were required to have a note from a doctor before being offered any alternatives. Should the Healthy School Meals Act pass, this requirement would be rescinded and those students would be offered nutritionally equivalent alternatives.
Dr. Kornberg comments:
The D.C. Healthy Schools Act will allow schools within the city that cannot currently afford to do so to provide healthy, plant-based options to their students in the very near future. With the federal Healthy School Meals Act, we hope to extend this ability to schools around our nation, allowing students to receive proper nutrition and to have vegan, non-dairy options at school meals, regardless of a district’s financial constraints.
About Farm Sanctuary
Farm Sanctuary is a leading farm animal protection organization. Since incorporating in 1986, Farm Sanctuary has worked to expose and stop cruel practices of the "food animal" industry through research and investigations, legal and institutional reforms, public awareness projects, youth education, and direct rescue and refuge efforts. Farm Sanctuary shelters in Watkins Glen, N.Y., and Orland, California, provide lifelong care for hundreds of rescued animals, who have become ambassadors for farm animals everywhere by educating visitors about the realities of factory farming.
To learn more about the nonprofit’s efforts, go to: Farm Sanctuary
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 Radishes (photo by Xenïa Antunes, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Ever since children died from eating tainted hamburgers at a fast food joint, the virulent pathogen known as E. coli 0157:H7 has been tested for and regulated by the USDA. However, there are six other strains of E. coli which are equally deadly and are not regulated or tested by most food companies.
Although the U.S. government is pondering whether or not to require testing for and banning of food products containing these strains, there are things you can do to protect yourself and your family now.
Steps to Take for Safe Eating
Start buying bagged produce from Earth Bound Farms, the only organic producer we know of who tests for all strains of E. coli. If you get a bag of Earth Bound Baby Spinach, it is free from E. coli. Secondly, grow your own vegetables in the back yard, and thirdly is get to know the weaknesses of E. coli as a pathogen.
Linda West Eckhardt
If you’re eating out, ask for olive oil and vinegar on the side and generously dress your salad with this. Olive oil kills E. coli.
All E. coli strains are killed by a temperature of 160 degrees Fahrenheit. This means, you should never order or eat a rare hamburger unless you know the meat came from one animal and was organic. Resist the urge to order steak tartare or rare burgers even in fine restaurants.
Hygienic Food Handling Key to Fighting E. Coli
The most difficult feature of E. coli is that it appears in raw vegetables and fruits that we eat. People have been killed and disabled by eating lettuces, spinach, strawberries and other salad ingredients.
What can you do about that? You could write your congressman, for openers. Ask other congress people to get behind New York’s Senator, Kirsten Gillibrand, in her effort to require meat packers to test for all E. coli strains. She says, “How many people do we have to see die or become seriously ill?”
But meats are more easily treated than raw vegetables. The vegetable producing industry needs to be reigned in.
People who operate farms where produce is handpicked (and that’s almost every single salad item you know) should be required by law to provide a hand washing station beside the portapotties in the field. Then, these operators should train and require all workers to wash their hands after using the bath room, just the same as restaurant operators.
Why? Because the most common vector for transmission of E. coli and other pathogens is what’s known as the oral-fecal route. Animals from hogs, to beef, to chickens, to human beings carry E. coli in their gut. And the quickest way for that to be transmitted to the food is by food handlers.
Simple hygiene is still the best protection. Yes, produce from fields that are downstream from huge animal operations may be infected with E. coli by the water they use to irrigate the crops, but that’s another story.
What you can do is remember if you make a salad using commercially raised salad ingredients, dress it with olive oil, which also kills E. coli. Practice safe habits in your kitchen. Do not cut salad and raw meat or chicken with the same knife or on the same board. Become a compulsive hand washer.
Call for Government Action
Simple practices can help keep your family safe. Meanwhile, do write to your congressional representative and ask your congress person to get behind legislation that requires companies to test for all E. coli strains and to ban products from the market that test positive for any E. coli. Ask your congress person push for stricter regulations on farm operators. Require hand washing stations for field workers and no row crops planted downstream from CAFOs (concentrated animal feeding operations).
Many cases of food poisoning go unreported. People think they have “the flu”, or “a hangover”, or some such, when in fact, they have been poisoned by the food they eat.
Here at The Silver Cloud, we’re all about eating clean, and being clean to maintain good health.
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
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
Grilled Artichokes & Asparagus (photo courtesy of Time Inc. Home Entertainment)
Spring brings seasonal delights from the farm and great weather for outdoor grilling. Two spring favorites, artichokes and asparagus, are best enjoyed when freshly picked. This recipe makes it easy to serve up their wonderful flavors to a gathering of family and friends.
The recipe comes from our friends at Southern Living magazine, who have included it in their new “Big Book of BBQ: Recipes and Revelations from the Barbecue Belt.” The book is full of classic BBQ recipes from across the South. Readers can decide for themselves which region does BBQ best. As you would expect from a Southern Living publication the book is full of mouth-watering photos.
You can prep Steps 1 and 2 the day before and place the artichokes in zip-top plastic bags in the refrigerator. The choke is the inedible prickly center of the artichoke you scoop out after boiling in water.
Ingredients for 8 Servings
• 4 Fresh artichokes
• 2 Pounds fresh asparagus
• ½ Cup olive oil
• ¼ Cup fresh lemon juice
• ½ Teaspoon salt
• ½ Teaspoon freshly ground pepper
• Lemon edges for garnish
Preparation
1. Preheat grill to 350 to 400 degrees (medium-high) heat. Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from the top of each artichoke. Remove and discard any loose bottom leaves. Trim and discard one-fourth off the top of each outer leaf with scissors.
2. Bring artichokes and water to cover to a boil in a Dutch oven; cover, reduce heat, and simmer 25 minutes. Drain; pat dry with paper towels.
3. Cut artichokes in half length-wise. Remove choke using a small spoon or melon baler. Cut off and discard tough ends of asparagus.
4. Stir together olive oil, fresh lemon juice, salt and freshly ground pepper. Brush cut sides of artichoke halves with one-third of the olive oil mixture. Brush asparagus evenly with one-third of the olive oil mixture, reserving the remaining third for later use.
5. Grill artichokes, covered with grill lid, cut sides down, for 10 minutes; turn and grill for 5 more minutes. Grill asparagus, covered, 1 to 2 minutes; turn and grill 2 more minutes or until tender.
6. Drizzle the remaining olive over the vegetables and garnish with lemon wedges, if desired.
To learn more about the book from which this recipe was taken (page 146), go to: Big Book of BBQ: Recipes and Revelations from the Barbecue Belt
To order a world class, hand-picked olive oil from California's Stella Cadente, 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
Grazing with Mom (photo by Emily Roesly, courtesy of morgueFile.com)
Dairy cows grazing in pastures produce milk more likely to keep your heart healthy than cows raised in concentrated animal feeding operations (CAFOs), according to a report in the American Journal of Clinical Nutrition.
The report was based on research conducted by scientists from the Harvard School of Public Health, the Michigan School of Public Health, and the University of Costa Rica. The study was conducted in Costa Rica, where dairy cows are pasture-grazed.
The researchers concluded that dairy cows grazing in pastures have more conjugated linoleic acid (CLA) in their milk than cows fed grain. CLA and the omega 3 fatty acids considered beneficial to keeping a healthy heart are not typically found in the vast majority of cattle in the U.S., which are raised on corn in CAFOs.
One of the study’s authors, Hannia Campos of the Harvard School of Public Health, told Reuters, “Because pasture grazing leads to higher CLA in milk, and it is the natural feed for cattle, it seems like more emphasis should be given to this type of feeding.”
Graze Cows n Pastures for Less Foodborne Illness
Much of the foodborne illness plaguing the nation’s food supply could be eliminated by grazing cows in pastures. Deadly E. coli contamination comes largely from beef and dairy cows fed in CAFOs. Family farms caring for pasture grazing cows face tough competition from CAFOs, where most of the cattle in the U.S. is kept. The densely penned cows are fed genetically modified (GM) corn grown with massive government subsidies.
Pasture Feeding is a Better Environmental Choice
The corn fed to cattle in CAFOs requires a great deal of fossil fuel to produce and poisonous pesticides are used in growing that corn. The vast amount of manure produced by the thousands upon thousands of tightly confined animals poses a very real threat to human health and the environment. In contrast, the manure from the cows grazing in pastures serves as rich fertilizer for the grasses on which those cows feed.
The U.S. Department of Agriculture requires organic animals to be out on pasture for not less than 120 days per year and to receive at least 30% of their feed from pasturing during the grazing season.
To access the full report cited above, go to: American Journal of Clinical Nutrition
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
Ribs! (photos courtesy of the Big Apple Barbeque Block Party)
The 8th Annual Big Apple Barbecue Block Party takes place in Madison Square Park June 12th and 13th, from 11:00 AM until 6:00 PM. The weekend-long event occurs every June and brings together the country’s top pitmasters who cook up their award-winning food for over a 100,000 barbecue enthusiasts.
Set against the beautiful backdrop of Madison Square Park, the Big Apple Barbecue Block Party attracts people from near and far to sustain and celebrate America’s authentic culinary and musical traditions.
Admission to the event is free. Take in the sights, sounds and smells of the event – from great live music to engaging seminars and cooking demonstrations – without ever dropping a dollar. The country’s best barbecue is available from top pitmasters for only $8 per plate.
Proceeds from the Big Apple Barbecue Block Party support the Madison Square Park Conservancy, the organization responsible for the beauty, ongoing maintenance, and programming of this historic park.
For further information. go to: Big Apple Barbecue Block Party
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
Grilled Chicken with Mango-Pineapple Salsa (photo courtesy of Oxmoor House, Inc.)
This refreshing summer entrée combines grilled chicken with two tropical fruits, pineapple and mango. The jalapeno gives it just the right amount of heat mixed with the natural fruit sugars and a bit of honey. Friends and family hungry from a day of warm weather activity should be very pleased with this dish.
Our friends at Cooking Light were kind enough to provide us with this recipe. It comes from their new book, "Cooking Through the Seasons, An Every Day Guide to Enjoying the Freshest Food" (page 60). You certainly don’t have to be calorie-conscious to enjoy this dish, but it is nice to know a serving has only 222 calories, little fat, and plenty of protein and other nutrients.
Though the recipe calls for chicken, seafood lovers can adapt it to a favorite fillet of fish hot off the grill. Native wild rice makes a wonderful accompaniment.
Ingredients for 4 Servings
Salsa
• 2/3 Cup diced peeled ripe mango (1 medium)
• 2/3 Cup diced fresh pineapple
• 2 Tablespoons minced red onion
• 1 Tablespoon minced seeded jalapeno pepper
• 1½ Teaspoons chopped fresh cilantro
• 1½ Teaspoons fresh lime juice
• 1/8 Teaspoon salt
• 1/8 Teaspoon freshly ground pepper
Chicken
• 4 (6-ounce) Skinless, boneless chicken breast halves
• ¼ Cup pineapple juice
• 3 Tablespoons chopped fresh cilantro
• 3 Tablespoons low-sodium soy sauce
• 2 Tablespoons honey
• 1 Teaspoons fresh lime juice
• Dash of crushed red pepper
• Cooking spray
Preparation
1. To prepare salsa, combine first 8 ingredients. Cover: refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat malletor small, heavy skillet. Combine pineapple juice and next 5 ingredients in a large, zip-top plastic bag. Add chicken to bag: seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to ¼ cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
To learn more about the book containing the recipe above, go to: Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food
The dish will only get better if you use a an artisanal honey, handmade in small batches using only plant based ingredients to insure the finest quality: Spring Clover Liquid Honey
To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin
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
|
 
CARTOON BANK SAVINGS:
10% OFF COUPON
|
