Dangerous Food? (photo by Alimann, courtesy of morgueFile.com)
The relatively new phenomena of nationwide pathogenic outbreaks are intimately tied to the fecal contamination of our food supply and the intermingling of millions of unhealthy animals.
Written by Mark Kastel & Will Fantle, The Cornucopia Institute
What isn't being discussed in Congress, during the ongoing debate on the broken federal food safety system, is the root cause of the most serious pathogenic outbreaks in our food—the elephant (poop) in the room.
The relatively new phenomena of nationwide pathogenic outbreaks, be they from salmonella or E. coli variants, are intimately tied to the fecal contamination of our food supply and the intermingling of millions of unhealthy animals. It’s one of the best kept secrets in the modern livestock industry.
Mountains of manure are piling up at our nation’s mammoth industrial-scale "factory farms." Thousands of dairy cows and tens of thousands of beef cattle are concentrated on feedlots; hundreds of thousands, or even millions, of chickens are confined in henhouses at one location for the production of eggs and meat.
A Recipe for Disaster
Livestock producing manure is nothing new. But the epic scale of animal numbers at single locations and the incredible volumes of animal waste is a recipe for disaster. It eclipses anything that was happening on old McDonald's farm.
Feces carrying infectious bacteria transfer to the environment and into our food supply. Feeding heavily subsidized corn and soybeans to cattle, instead of grazing the ruminants on grass, as they were genetically designed to do, changes the pH in their digestive tracts, creating a hospitable environment for pathogenic E. coli to breed. The new phenomenon of feeding "distillers grains" (a byproduct of the ethanol refining industry) is making this risk even more grave.
To Much Food in Too Few Hands
The current near-nationwide contamination in the egg supply can be directly linked to industrial producers that confine millions of birds, a product of massive, centralized breeding, in manure-rich henhouses, and feeding the birds a ration spiked with antibiotics. These are chickens that the McDonald family would likely have slaughtered on the farm because they were "sickly."
Thirteen corporations each have more than 5 million laying hens, and 192 companies have flocks of more than 75,000 birds. According to the industry lobby group, United Egg Producers (UEP), this represents 95% of all the laying hens in the United States. UEP also says that “eggs on commercial egg-laying farms are never touched until they are handled by the food service operator or consumer.” Obviously, their approach been ineffective and their smokescreen is not the straight poop.
In addition to our national dependence on factory farms, the meatpacking industry, like egg production, has consolidated as well to more easily service the vast numbers of animals sent to slaughter from fewer locations. Just four companies now control over 80% of the country’s beef slaughter. Production line speed-ups have made it even harder to keep intestinal contents from landing in hamburger and meat on cutting tables.
All of these problems are further amplified by the scope of the industrial-scale food system. Now, a single contamination problem at a single national processing facility, be it meat, eggs, spinach or peanut butter, can virtually infect the entire country through their national distribution model.
More Consumers Turn to Alternatives
As an antidote, consumers are voting with their pocketbooks by purchasing food they can trust. They are encouraging a shift back towards a more decentralized, local and organic livestock production model. Witnessing the exponential growth of farmers markets, community supported farms, direct marketing and supermarket organics, a percentage of our population is not waiting for government regulation to protect their families.
The irony of the current debate on improving our federal food safety regulatory infrastructure, now centered in the Senate, is that at the same time the erosion of FDA/USDA oversight justifies aggressive legislation, the safest farmers in this country, local and organic, might be snared in the dragnet—the proposed rules could disproportionately escalate their costs and drive some out of business.
While many in the good food movement have voiced strong concerns about the pending legislation—it's sorely needed—corporate agribusiness, in pursuit of profit, is poisoning our children!
Government Needs to Act
When Congress returns to Washington, we have no doubt that food safety legislation, which has languished for months, will get fast-tracked. In an election-year our politicians don't want to be left with egg on their face.
We only hope that Senators will seriously consider not just passing comprehensive reform but incorporating an amendment sponsored by John Tester (D-MT), a certified organic farmer himself, that will exempt the safest farms in our country—small, local direct marketers. We need to allocate our scarce, limited resources based on greatest risk.
Farmers and ranchers milking 60 cows, raising a few hundred head of beef, or free ranging laying hens (many times these animals have names not numbers), offer the only true competition to corporate agribusinesses that dominate our food production system.
Mark Kastel and Will Fantle are codirectors of The Cornucopia Institute, a farm policy research group based in Cornucopia, Wisconsin.
To learn more about the farm policy & research group, go to: The Cornucopia Institute
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Free Grazing Cows (photo by Kenn W. Kiser, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
The law of unintended consequences has created a society that is likely to suffer a shorter lifespan than its predecessor, compounded by obesity, ill health, and confusion.
How did this happen in the most efficient food delivery system the world has ever known?
Fifty years ago, America was dotted with family farms that produced foodstuffs in great variety, and for markets that were most often what we would call today “local”.
• Then, the economies of the industrial revolution caught up with the farmers and things began to change. Who remembers the ‘50’s movie with James Dean as the ne’er do well son of a California lettuce grower in a film from John Steinbeck’s novel, East of Eden. In the film, a key scene shows a train car full of lettuce from their Salinas valley farm sitting on a sideline with the lettuce rotting and dripping out the bottom.
This symbol of America’s changing agricultural scene presaged enormous changes in the food production and delivery system that has resulted today, in enormous agriculture operations, as big and cumbersome as factories.
Except these factories produce eggs, and meat, and grains and fruits and vegetables.
Because the economies of scale have a dark side, that is risk of infection and disease among plants and animals crammed into small spaces. Because these so-called improvements – including genetically modified seed which poisons the very earth in which these crops are grown, because these new methods force farmers to grow genetically modified corn, and soy beans, and sugar beets in huge monoculture crops that risk famine in much the same way the Irish faced famine in the middle of the nineteenth century when all they grew was potatoes. Because these new draconian methods, designed to fatten animals quicker by cramming them into feed lots and forcing them to stand in their own excrement and eat corn in an eerie, always lighted, often flooded with music to keep them going at the trough.
Because all of these changes have taken place, the unintended consequence has been that mankind has grown fat and sick alongside the animals, with nearly two thirds of Americans now being overweight, and half of those obese.
Linda West Eckhardt
What is the answer? Should we all become vegans?
No. Mankind is meant to be an omnivore. We should simply reject factory farmed foods. Period. The consumer drives this train, and if we demand better foods we’ll get it. I order grass fed beef from a Texas cattle operation (www.texasgrassfedbeef.com). I grow vegetables in the back yard. I only buy organic eggs and milk and dairy products at the store. I select raw milk cheeses whenever possible.
If you expect to live and to be healthy, you have to take charge of your health and your life and it begins with every bite of food you put into your mouth.
Just say NO to factory farmed foods, for yourself, for your children, for your friends and Family. Be rigorous. You will be rewarded.
There is a crack in the door and light is flooding in now. Just take charge of your own health by making better decisions and you’ll be rewarded with better health and normal weight.
Linda West Eckhardt is a James Beard award winning cookbook author and Co-founder The Silver Cloud Diet.
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
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As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Chef Ron Oliver has led his talented team to eight titles as Best Restaurant in San Diego. The fact that he seeks out the finest local, natural, and fresh ingredients to star in his tasty creations undoubtedly played a major role in his accomplishing that feat.
The Chef’s first cookbook, the “Flying Pans: Two Chefs, One World” was named one of the Top 10 Cookbooks in the United States. His passion for food and cooking extends to supporting local schools and helping young people learn food literacy by planting sustainable gardens. A true culinary artist, he also creates unique food-inspired art objects for his fans.
To say the least, we were very pleased when Chef Ron sent us his recipe for a Peach Margarita! Here’s what he says about his delicious refresher:
A perfect way to use sweet ripe summer peaches! This cocktail is inspired by the song ‘Watch Out’ from L.A. band Bliss Bomb - as it is sensual and potent but easy to enjoy. And you do need to "watch out" because a couple of these will get you.
Cheers!
Watch Out Peach Margarita Recipe
Ingredients for 2 Drinks
• 2 Teaspoons granulated sugar
• 1/2 Teaspoon ground star anise
• 1 Large ripe peach, peeled
• 1/4 Cup freshly squeezed lime juice
• 1/4 Cup peach vodka
• 1/4 Cup tequila
• 1 Tablespoon chopped crystalized ginger
• 2 Tablespoons agave syrup
• 8 Ice cubes
Preparation
1. Combine granulated sugar and star anise. Spread onto small plate. Rub cut side of lime around rims of 2 martini glasses to moisten rims. Dip rims into sugar mixture to lightly coat. Set aside.
2. Add remaining ingredients to blender. Puree until thoroughly blended and ice is finely pulverized. Pour into prepared glasses. Serve immediately.
Chef Ron Oliver
For lots more great stuff from the Chef, go to: Chef Ron Oliver’s Web Site
To learn more about Chef Ron's award-winning book, go to: Flying Pans: Two Chefs, One World
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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In the Pan (photo by Beglib, courtesy of morgueFile.com)
The new guide considers the socio-economic impact of consuming seafood and warns against turning to imported fish post-Gulf spill.
The national consumer advocacy group Food & Water Watch has just released its 2010 Smart Seafood Guide to direct consumers in making safer, more sustainable seafood decisions. This year, researchers analyzed over 100 types of seafood (60% more than in 2009) to create the only guide assessing not only the human health and environmental impacts of eating certain seafood, but also the socio-economic impacts on coastal and fishing communities.
In their 2010 guide, Food & Water Watch highlighted what they refer to as the "Dirty Dozen" -- species that fail to meet two or more of their criteria for safe and sustainable seafood. This year, the worst offender was imported coastal-farmed shrimp. According to the guide, the shrimp mostly come from countries where health, safety, labor and environmental standards are much weaker than in the U.S. This often means the shrimp were raised in crowded, dirty farms, and doused with assorted chemicals, antibiotics and pesticides, some of which are illegal to use in the U.S.
Gulf Oil Spill Raises Food Safety Concerns
"The guide comes at a critical time. We've been fielding countless questions from consumers on seafood safety after the Gulf oil spill," said Marianne Cufone, Food & Water Watch's Fish Program Director. "Unfortunately, because of the spill, many people are considering imported seafood as a safer alternative to domestic. Often, it's not.
The guide not only educates consumers on seafood selection, but also offers information on U.S. seafood production and regulation. For instance:
• Less than 2% of imported seafood is inspected.
• Over 70% of domestic shrimp and about 60% of domestic oysters came from the Gulf of Mexico prior to the spill.
• The average consumer eats around 16 pounds of seafood annually, about 4 pounds of which is shrimp.
Guiding Consumers Away from Unhealthy Choices
The guide steers consumers away from certain types of seafood like fish raised in factory farm conditions that pose threats to both the marine ecosystem and public health; unregulated imports; depleted fish (like bluefin tuna); and fish more likely to contain harmful contaminants like mercury and PCB (like swordfish).
The guide is offered as an online tool for consumers searching for seafood based on taste or U.S. region of origin. In addition, Food & Water Watch has developed a smaller, printed version for consumers to reference before making a purchase at markets or restaurants.
"It's really the most consumer friendly guide out there," Cufone said. "We're not telling you what to eat. We're providing you with important information so that you can make safer, more sustainable seafood choices based on your own personal tastes and priorities."
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’s new guide to sustainable seafood, go to: Food & Water Watch
For more information on the Gulf spill's impact on the availability of certain seafood items listed on the 2010 Smart Seafood Guide, check the latest government updates at:
U.S. Food & Drug Administration
National Oceanic and Atmospheric Administration
To follow American Feast on Facebook go to: American Feast on Facebook
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Thistle Hill's John & Janine Putnam (Images courtesy of Thistle Hill Farm)
Ever discovered an artisanal cheese at your local farmers market that you couldn’t stop raving about to fellow foodies? Well, there is an excellent chance that splendid cheese was made from raw milk, giving it the rich flavor that processed cheeses just can’t deliver.
Many medical professionals and nutritionists have indicated that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk. They support the family farms feeding free-roaming cows on healthy grass that want to sell raw milk to folks who want to purchase it. Unfortunately, the U.S. Food and Drug administration prohibits raw milk for human consumption in interstate commerce.
The FDA Faces a Challenge in Court
The FDA’s prohibition has led the Farm-to-Consumer Legal Defense Fund and eight other plaintiffs to mount a legal challenge arguing that the federal regulations are unconstitutional. The FDA filed a motion to dismiss, but last week federal Judge Mark W. Bennett denied the motion. It is a small, but important victory for small dairy farmers, the health of consumers, and the environment.
As part of his ruling, the judge ordered proceedings in the case to be stayed 60 days to allow plaintiffs time to decide whether to file a ‘citizen petition’ with FDA. The petition would ask FDA to clarify its interpretation of the statutes and regulations giving it the power to ban raw milk for human consumption in interstate commerce.
Having survived the first round in the case, the plaintiffs have until October 18th to determine what their next course of action will be.
Yes to Small Dairy Farms, No to CAFOs
A previous post on American Feast's Sustainable Food Blog explained some of what is at stake:
Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.
Of course, people around the globe have been safely consuming raw milk and cheeses for thousands of years. Allowing the interstate sale of raw milk is an important step toward making family-scale dairy farms part of a healthier and more sustainable future.
The Farm-to-Consumer Legal Defense Fund is a nonprofit defending the rights and freedoms of family farms by protecting consumer access to raw milk and nutrient-dense foods.
To learn more about the Fund, go to: Farm-to-Consumer Legal Defense Fund
To view previous posts on the topic of raw milk, go to:
Nutritious Raw Milk Can Be Produced Safely by Local Farmers
Support Family Farmers & Get Healthy with Raw Milk
Vermont Cheese Artisans Succeed with Old World Skill
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
Native American Offering Thanks to Nature for Manoomin (photo by Greg Peterson)
Indigenous foods are true gifts from nature, and terrific for giving to discriminating foodies, slow food cooking enthusiasts, socially-conscious loved ones, or anyone concerned about the health of the environment.
Sacred Manoomin
Authentic wild rice, known as Manoomin and "the food that grows on water" to Minnesota's Native American Ojibwe communities, is hand-harvested from pristine lakes on the White Earth Indian Reservation, as it has been for centuries, using traditional methods.
Unlike the genetically modified "wild rice" grown in paddies, truly wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Chef Alice Waters served it at Chez Panisse for a special New Year's dinner. 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 heirloom food.
Sustainably Harvested Seafood
If it is indigenous gourmet seafood you crave, the freshest Paddlefish Caviar from the waters of Tennessee and Wild Salmon Roe Caviar from Alaska are delicious choices.
Alaskan Smoked Wild Sockeye Salmon has exceptionally rich flavor, reddish color, and firm texture, prepared and smoked according to Alaskan tradition.
And it is nice to know that Alaska's State Constitution requires that all the seafood from Alaskan waters be sustainably harvested!
The American Eastern Black Walnut: The "Ultimate Nut"
Gathered in America’s heartland, the American Eastern Black Walnut is known to some as “the Ultimate Nut.” These walnuts are perfect for creating baked delights, and when added to salads or entrées, they turn everyday dishes into exciting signature creations with a rich, robust flavor.
"Pecan" is a Native American word from the Algonquin language, covering "all nuts requiring a stone to crack.” Creative bakers love the sweet tasting Native American Pecan because it is marvelous for any number of recipes. Both of the American wonder nuts come in a single package, the Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves.
Healthful Native Berries
The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition and their healing qualities. Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild, having crept over Maine's rocky land naturally.
A Wild Blueberry Gift Basket is a wonderful way to send some love to someone special.
Cranberries were first used by Native Americans, who discovered the wild berry's versatility as a food, fabric dye, and healing agent. Later, American whalers and mariners carried cranberries on their voyages to prevent scurvy. All-natural Cranberry Sauce made from a Colonial recipe, Cranberry Apple Chutney, Cranberry Pepper Jelly spiced with medium hot chilies from the American Southwest, and several more delicious cranberry products, are all prepared in one of New England’s most creative kitchens.
Sweet Maple Syrup
The first people to make maple syrup were the Native Americans of the Northeast who called their delicious syrup, "sinzibukwud," which means, "sweet buds." The Native Americans used it as a flavoring for breads, stews, teas, and vegetables, including cranberries. We are all forever in their debt for teaching their skills to French and English settlers.
Pure Organic Maple Syrup is available in beautifully decorated bottles. The syrup is Grade A Light Amber, the lightest of the USDA’s classifications, with the mild and delicate flavor preferred by knowing maple syrup connoisseurs.
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Whale Breach (photo by Matthew Hull, courtesy of morgueFile.com)
Two exemplary nonprofits, the Chefs Collaborative and the Blue Ocean Institute, believe “Chefs are the gatekeepers of the seafood industry.” That shared belief led them to join forces earlier this year and create Green Chefs, Blue Ocean to inspire the next generation of great chefs to make seafood sustainability an integral part of mainstream culinary practice.
Some 70% of the revenue generated by seafood sales in the United States occurs in restaurants and catering services, giving chefs a powerful influence over the purchase and consumption of the world’s seafood. To empower emerging talents to make wise choices Green Chefs, Blue Ocean offers an online course for chefs and culinary students to overcome the limitations of a traditional classroom and provide immediate access to cutting-edge information on seafood sustainability.
The seven lessons take about two hours to complete and are available free of charge during the first year. The course covers all facets of seafood sustainability including: fisheries and aquaculture, global supply and demand, and the challenges of purchasing and sourcing ocean-friendly seafood. Practical components include: determining the current “best” seafood choices; menu design; marketing sustainability; staff training; and consumer awareness.
To access the course and other resources, go to: Green Chefs, Blue Ocean
To learn more about the two organizations that created Green Chefs, Blue Ocean, go to:
Chefs Collaborative
Blue Ocean 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
Organic Oranges (photo by Darnok, courtesy of morgueFile.com)
Four Out of Five Baby Boomers More Concerned About Foods They Eat
Organic foods are making a larger impact on consumers' shopping choices in 2010, according to a new survey. About three out of four adults continue to purchase natural and organic foods, but 27% of adults say that natural and organic foods comprise more than a quarter of their total food purchases this year, up from just 20% a year ago.
More than four-fifths of adults say they are now more concerned with what foods they eat (84%), they read nutrition labels more closely today (84%) and have a better understanding of how their food is produced (83%) than they did in 1980.
The survey was conducted by Harris Interactive® within the United States on behalf of Whole Foods Market® for the grocery company’s annual Food Shopping Trends Tracker report. Whole Foods Market also surveyed Baby Boomers in June via Harris Interactive about food attitudes and purchasing habits today compared to three decades ago.
A ‘Sea Change’ in Shopper Attitudes
"There has been a sea change these past 30 years in shopper attitudes toward food with a growing appetite for information on how and where food is produced to what's in the food and how it impacts health," says Michael Besancon, Senior Global Vice President of Purchasing, Distribution & Marketing for Whole Foods Market.
For a snapshot of how food buying habits have changed, Whole Foods Market asked Boomers to rank the top items nearly always in the pantry/refrigerator in 1980 compared to today.
In 1980, the top five items were:
• Milk (89%)
• Canned or frozen vegetables (83%)
• White bread (74%)
• Soda/pop (74%)
• Iceberg lettuce (66%)
In 2010, the top five items are:
• Fresh fruit (83%)
• Milk (82%)
• Fresh vegetables (79%)
• Wheat or whole-grain bread (77%)
• Canned or frozen vegetables (69%)
Comparing the two time periods, spring or mixed lettuces show the highest increase in popularity today among Boomers (59% currently vs. 14% 30 years ago), followed by wheat or whole-grain bread (77% currently vs. 34% thirty years ago), and whole grain cereal with little or no sugar (66% today vs. 26% thirty years ago).
Rounding out the top 10 list of food items that grew in popularity among Boomers over the past 30 years are food supplements, fresh fruit, specialty beverages like gourmet coffees and flavored teas, fresh vegetables, fresh-prepared entrees, salads and/or sides, ethnic foods and/or ingredients, and store brands.
Conversely, sugary cereal shows the largest decline in popularity among Boomers (63% 30 years ago vs. just 19% today), closely followed by white bread (74% 30 years ago vs. 31% today).
Most Boomers report they are now more concerned about fat (74%), cholesterol (74%) and added growth hormones and antibiotics in meat and dairy products (70%) than in 1980.
Impact of Weak Economy on Food Shopping
More than half (54%) of Boomers say they buy more organic and/or natural foods today. This finding is in line with findings from the Whole Foods Market Food Shopping Trends Tracker survey that show an increase in adults who say if prices are comparable they prefer to buy natural and/or organic foods over conventional foods (73%), and they would like to find ways to be able to buy natural and/or organic foods within their budget (72%), both experiencing a significant 7-point increase from last year's findings.
Most adults say current food prices continue to impact how they shop for groceries (84%), and the economy has impacted their cooking and eating habits (77%). Specifically, they are eating dinner at home more often and eating out less (59%) and are budgeting food shopping trips more strictly (42%). Of those adults who indicated that current food prices have affected their grocery shopping 46% say they go out of their way to look for lower-cost items, 56% say they prepare more meals at home, and 26% plan meals for the week and buy only what they need for that week.
"While the economic downturn has brought renewed attention to getting more value for less money, it is encouraging to see that shoppers don't want to cut corners on healthy, high quality food," says Besancon. The survey found, regardless of current food prices, the majority (72%) of adults say they don't want to compromise on the quality of the food they buy.
Alaskan Seascape (photo by Karen Freedman, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Leaves of thyme combine with plum tomatoes to create an instant sauce in this dish. Since the thyme crop has grown to feed the multitudes, all I had to do was pluck off some stems, pull the leaves off by pulling backwards, against the grain, and stir in the tomatoes. This is my kind of cooking. Almost no cooking. I usually cook this in a grill pan on top of the stove. Too hot to go outside and grill right now. I guess you could say I’m a fair weather griller. But that grill pan? Ah. That’s too easy for words. And, as usual, the success of this dish rests on the freshness of the fish. In Ireland last year, we ate fish until we grew gills, each one fresher than the last. Yum.
Ingredients for 2 Servings
• 4 Large plum tomatoes, coarsely chopped
• 2 Shallots, chopped
• 3 Teaspoons chopped fresh thyme
• Sea salt and cracked black pepper
• 3 Tablespoons L'atunno Extra Virgin Olive Oil
• 2 6-ounce to 7-ounce Alaskan Cod fillets
• 12 Kalamata olives or other brine-cured black olives, pitted, halved
Preparation
1. Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Set aside.
2. Drizzle 1 tablespoon olive oil over fish fillets on both sides. Preheat the grill. Cook fish until opaque in the middle. Once you have turned the fish, spoon on tomato sauce on top.
3. Sprinkle with olives. Drizzle fish with remaining olive oil. Serve on a warmed dinner plate.
Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight loss, 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 have a look at a selection of award-winning olive oils produced in the US, go to: Premium Olive Oils from California
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
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morgueFile.com)
We’ve said it before, there seems to be nowhere too distant for our friend Gary Regan to wander in his search for ever more exotic and tasty cocktails. He was recently spotted in Athens, at an outdoor bar by the name of Balthazar, enjoying a tequila-based drink mixed by José Luis Leon, who had recently arrived from Mexico for the international bartender competition. The glass from which our friend sipped was rimmed with dried grasshoppers, something even our seasoned eyes have never beheld.
Gary is famed as an author with expertise on all things connected to spirits and mixology, including an astounding knowledge of the history of booze. His diligent scholarship even earned him considerable face time on The History Channel. Gary’s unfailing humor and good manners are well known to those who regularly read The Cocktailian, his column in the San Francisco Chronicle. That’s not to say every utterance is of immediate use. Consider this bit of knowledge he recently shared with the readers of his column:
When I think of grasshoppers, I automatically think about Saint Urho, the man who drove all the grasshoppers from Finland. You don't know about St. Urho? There's a statue of the man in Menahga, Minnesota, and St. Urho's Day, March 16, is a big deal in Menahga and in more than a few other Finnish communities, too.
It seems St. Urho saved the vineyards of Finland from a plague of grasshoppers by shouting something akin to "Grasshopper, grasshopper, go to the devil." Gary likes to think St. Urho actually existed and he’ll get no argument from us.
Anyway, we are not going to share a recipe that calls for ground grasshoppers. We don’t know where to tell you to find them. Instead, we offer the Mink Coat & No Manners, a simple but tasty tequila-based cocktail served by our friend Gary at a party in Athens.
Ingredients for 1 Drink
• 1 1/2 Ounces Don Julio Blanco Tequila
• 1/2 Ounce green Chartreuse
• Pinch of cayenne pepper, for garnish
Preparation
Stir all ingredients over ice; strain into a chilled sherry copita glass. Garnish with a sprinkle of cayenne pepper on top.
Cheers!
Gary Regan Himself
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby”, go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee, go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter, go to: Ardent Spirits
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Wheat Field at Sunset (photo by diggerdanno, courtesy of morgueFile.com)
"As recent illnesses traced to produce underscore, foodborne diseases cause significant suffering..."
In light of the seemingly endless deluge of frightening media coverage of foodborne illnesses and food recalls, it comes as little surprise that a recent report has slammed the U.S. Food and Drug Administration for its ineffectiveness at ensuring food safety.
The report was prepared by Institute of Medicine and National Research Council. It says the FDA’s ability “to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks.”
The FDA’s Approach is Too Reactive
"As recent illnesses traced to produce underscore, foodborne diseases cause significant suffering, so it's imperative that our food safety system functions effectively at all levels," said committee chair Robert Wallace, professor, College of Public Health, University of Iowa, Iowa City.
Professor Wallace went on to say, "FDA uses some risk assessment and management tactics, but the agency's approach is too often reactive and lacks a systematic focus on prevention. Our report's recommendations aim to help FDA achieve a comprehensive vision for proactively protecting against threats to the nation's food supply."
FDA is responsible for ensuring the safety of approximately 80% of the nation's food supply, including seafood, dairy products, and fruits and vegetables. It is not the sole organization overseeing food safety, the U.S. Department of Agriculture handles meat, poultry, and egg products, and state and local agencies share in conducting food production facility inspections, surveillance, and investigations of outbreaks.
About the Report
Recent outbreaks of foodborne illness led the U.S. Congress to request a review of gaps in the FDA's food safety system. The National Academy of Sciences, National Academy of Engineering, Institute of Medicine, and National Research Council make up the National Academies. They are private, nonprofit institutions that provide science, technology, and health policy advice under a congressional charter.
To purchase the report and its recommendations in their entirety, go to: Enhancing Food Safety: The Role of the Food and Drug Administration
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space 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
 
Wolffer Winery & Vineyards (Images courtesy of Wolffer Winery)
Wolffer Estate Vineyards became the pride of Long Island when its 2007 Late Harvest Chardonnay was named Best Dessert Wine at the 26th Annual San Diego International Wine Competition and it has just released its the debut vintage of its "Grandioso" Reserve Rosé.
Like its namesake, "Grandioso" is an impressive wine and a vibrant expression of the rose flavors among Long Island’s reserve tier wines. The limited release wine crafted from specially selected vineyard blocks, is composed of 60% Cabernet Franc, 30% Cabernet Sauvignon, 11% Merlot and 9% Chardonnay. Pale rose in color, the 2009 "Grandioso" has been hailed by tasters as showing:
…fresh lime, cilantro, crushed stones, peach and elegant berry notes on the nose and on the palate fresh fruit flavors, a hint of oak and classic minerality are matched by crisp acidity and a thread of creamy lees. The mouth-feel is vibrant yet lush, and ends with a completely dry finish.
"Grandioso" Rosé is best served chilled and it is versatile enough to compliment practically any food. It pairs especially well with hors d'oeuvres such as smoked salmon and shrimp, as well as with lobster, marinated meats, and soft cheeses.
The wine is also offered in a limited number of 1.5L Magnums. The suggested retail price is $29/750 ml bottle and $60/1.5L Magnum. The Grandioso Rosé is currently available for purchase at select New York area retailers and at the Wölffer Estate.
Sustainable Winegrowing at Wolffer Winery
Wolffer Estate Vineyard proudly practices sustainable agriculture. According to the winery's founder and owner, Hamburg-born Christian Wolffer:
This land is important to us and we do everything we can to protect it. We actively participate in the Long Island Sustainable Viticulture Program. It is designed to encourage practices with low environmental impact that maintain or improve soil, and help us become better stewards of land.
To learn more about Wolffer Winery and plan a visit there go to: Wolffer Winery
For more info on Long Island Wine Country go to: The Long Island Wine Council
To 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
Citrus Salad (photo courtesy of Bartleby Press)
Chef Jacques Haeringer recommends a relaxing, light meal served alfresco after a long hot day and his Citrus Salad with Ginger Recipe offers either a refreshing appetizer or a flavorful dessert for just such an occasion.
Dining outside on a clear warm evening is a lovely way to end a hot day. Eating alfresco lends a festive air to any meal. Maybe you are planning a picnic supper for an outdoor concert, a romantic boat ride, a romantic meal on your balcony or just out in your backyard. “Romantic meals are a tradition at L’Auberge Chez François,” explains Chef Jacques.
“It’s a tradition based on our philosophy that life’s memorable moments are not complete without a festive meal. The food maybe delicious, but it is the thought and energy you put into preparing and serving a meal that is romantic and special.”.
Chef Jacques suggests you serve his recipe with a delicious non-alcoholic beverage like a sparkling apple cider, or a nice sparkling wine or Champagne
Citrus Salad with Ginger Recipe
Ingredients for 2 Servings
• 2 Oranges
• 2 Small grapefruits
• 1 Banana
• 1 Teaspoon finely chopped fresh ginger
• 2 Tablespoons evaporated cane juice
Preparation
1. Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice the banana into 1/4 inch rounds.
2. Place the prepared fruit in a bowl. Add the ginger and sweetener. Allow to marinate in the refrigerator for at least 1/2 hour before serving. Garnish with mint leaves.
Variation: Sweeten with honey
Ginger is credited with aiding in digestion, improving circulation, and even protecting against motion sickness.
Copyright Chef Jacques Haeringer from Two for Tonight, Bartleby Press; $26.95; ISBN: 0-910155-43-7
For more recipes from Chef Jacques have a look at his book, go to: Two for Tonight: Pure Romance from L'Auberge Chez Francois
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
Free Roaming Red Angus (© Photographer: Caroline Klapper | Agency: Dreamstime.com)
The Valley Meat Company of Modesto, California is recalling approximately 1 million pounds of frozen ground-beef patties and bulk ground-beef products that may be contaminated with a rare strain of toxic E. coli . The recall was announced by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) on August 6th.
Concern exists that some contaminated meat may be frozen and in consumers' freezers. FSIS strongly encourages consumers to check their freezers and immediately discard any product that is the subject of this recall.
Products subject to recall bear the establishment number "EST. 8268" inside the USDA mark of inspection, as well as a production code of 25709 through 01210. These products were produced between October 2, 2009 through January 12, 2010. The ground beef was distributed to retail outlets and institutional foodservice providers in California, Texas, Oregon, Arizona and internationally. Thus far, seven people are believed to have become ill from the contaminated beef.
9,000 Deaths from Fodborne Illnesses Anually
In the United States, foodborne diseases have been estimated to cause 6 million to an astonishing 81 million illnesses and up to 9,000 deaths each year, according to the Centers for Disease Control and Prevention. Escherichia coli (E. coli) are a large and diverse group of bacteria. Some kinds of E. coli are harmless, while others can cause diarrhea, urinary tract infections, respiratory illness and pneumonia, and other illnesses. The major source for human illnesses is cattle.
To learn more about E. coli food and related health issues, go to: Centers for Disease Control and Prevention
If you’d like to purchase some of the safest & finest Red Angus Organic Steaks we have been able to find, click on any of the following:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
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
At the Festval (photo courtesy of Windy City Wine Festival)
An Epicurean's Delight!
On Friday, September 10th and Saturday, September 11h, Chicago will become an epicurean’s delight when the Windy City Wine Festival brings in more than 200 fine wines from across the globe. Wine Seminars and cooking demonstrations will be conducted by Festival sponsors, exhibiting wineries, Chicago-area chefs and participating restaurants.
The Festival takes place at one of Chicago’s most lovely locales, Buckingham Fountain in the center of Grant Park, where Congress Parkway meets Columbus Drive, 200 N. Columbus Drive. The Festival will run from 4:00 to 10:00 pm on Friday, and 3:00 to 90:00 pm on Saturday. A portion of the proceeds made at the Festival will be donated to the Grant Park Conservatory.
Entertainment
Wine Seminars and cooking demonstrations will be conducted by the Festival’s sponsors, exhibiting wineries, Chicago-area chefs and participating restaurants. As guests enjoy strolling through the park indulging their palates with outstanding wine varietals local musical talent will provide live performances.
Fine Foods & a Global Selection of Wines
The Festival provides an opportunity to sample from more than 200 wines from around the world. Learn about new and exciting varieties from the experts in a relaxed festival setting. Participants can easily navigate their way throughout the park and make note of their favorite wines with the detailed map of the Festival vendors.
To complement the wine’s finish, many of the Chicago area’s finest restaurants will serve gourmet specialties. With the breathtaking vista of Lake Michigan’s shore and the Chicago skyline as the backdrop, the Windy City Wine Festival offers an event to remember not only for wine connoisseurs, but also interested new comers to the world of wine.
Tickets
Tickets are $25 in advance or $35 at the door. This ticket includes a souvenir wine glass, ten tastings, Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment, and the opportunity to purchase wine at a discount.
A Designated Driver Ticket is $10 in advance or at the door. This ticket includes two non-alcoholic drinks, Festival Program, Food & Wine seminars, cooking demonstrations, and musical entertainment.
Tickets are $22.50 per person for groups of 15 or more if purchased in advance. The Group Ticket Package includes all of the same amenities of the Adult Ticket.
A $4.00 order processing/handling fee will be charged to each phone and online order.
Tickets can be purchased online at the Festival’s official web site: Windy City Wine Festival
Tickets can be purchased by phone at 847-382-1480.
Tickets will be available for purchase on-site. All ticket sales are final. There are no refunds.This event takes place rain or shine.
To Volunteer at the event please call 847 381-6774.
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 Corn (photo by Kevin Connors, courtesy of morgueFile.com)
Did you know that there are now 6,132 farmers markets in America? That represents a 16% increase over the number recorded in the National Farmers Market Directory in 2009.
The Contest Ends on August 31st
American Farmland Trust is celebrating National Farmers Market Week by unveiling the Top 20 Favorite Farmers Markets in all four categories. Anything can happen in the next four weeks before the contest ends at midnight on August 31st! Your local farmers market needs your continued support so that it can get the recognition it deserves.
Let's Keep the Movement Growing!
American Farmland Trust needs your help to promote the value of farmers markets in communities, and to make the connection between fresh local foods and the local farms and farmland that supply them. Farmers markets play a critical role in keeping farmers on the land and helping farms thrive. By providing farmers with a venue where they can provide their much sought after products, farmers markets are helping to save the land that sustains us.
Thank you for all that you do to support local farms and local farmers markets!
To learn more about the contest to select America’s Best Farmers Markets, 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 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
Strawberry Fields Cake with Buttercream Frosting (photo courtesy of Book Publishing Company)
This recipe for Strawberry Fields Cake with Unbeatable Buttercream Frosting is Sharon Valencik’s vegan take on strawberry shortcake. It is a really simple way to dress up vanilla cake to impress your guests. Try it when extra-sweet strawberries are in season.
Sharon comes from a lineage of artistic chef matriarchs and has been baking since the age of 5. This recipe comes from her newly released book, “Sweet Utopia: Simply Stunning Vegan Desserts” from Book Publishing Company. The book is a delicious resource (with beautiful photos) for folks allergic to eggs, those avoiding cholesterol and limiting saturated fat, anyone who wants to live more lightly on the planet, or dessert connoisseurs looking for a new twist on old favorites.
Sharon invented the colorful frosting out of necessity when she had to make Valentine’s Day cupcakes for my son’s school and didn’t want to use food coloring. Instead, she relied on the power of beets for a brilliant effect. Tastes as good as it looks!
Ingredients for 12 Servings
Strawberry Fields Vamilla Cake
• 2 Pounds fresh strawberries, hulled and sliced
• 2 ½ Cups all-purpose flour
• 2 Teaspoons baking powder
• ½ Teaspoon baking soda
• 2 Cups powdered sugar
• ½ Cup vegan butter substitute, at room temperature
• 1 ¾ Cups soymilk
• 2 Tablespoons lemon juice
• 2 Teaspoons grated lemon peel
• 1 Tablespoon vanilla extract
• 1 Teaspoon white vinegar
Buttercream Frosting
• 4 Cups powdered sugar
• 1 1/3 Cups vegan butter substitute, slightly softened but not at room temperature
• 2 Tablespoons plus
• 2 Teaspoons beet juice (use canned or fresh juice)
• 1 1/4 Teaspoons vanilla extract
Preparation
Strawberry Fields Vamilla Cake
1. Preheat the oven to 350 degrees Farenheit and oil and flour two 8-inch round cake pans. Combine the flour, baking powder, and baking soda in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until smooth. Beat in the soymilk, lemon juice, lemon peal, vanilla extract, and vinegar. Stir in the flour mixture and mix until just combined, making sure there are3 no lumps.
2. Pour evenly into the prepared pans. Bake for about 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Cool on racks.
Buttercream Frosting
1. To make the frosting, combine all the ingredients in a food processor or blender and process until creamy. Refrigerate until ready to use.
2. To assemble, remove the cooled cakes from the pans. Spread about one-third of the frosting over 1 of the cakes and arrange half of the strawberries over it. Place the second layer on top of the strawberries and spread the remaining frosting over the top and sides of the cake. Decorate the top and sides of the cake with the remaining strawberries. Cover and store in the refrigerator. Serve as soon as possible.
Note: You can prepare the frosting up to a day in advance. Spoon it into a large zipper-lock plastic bag and store it in the refrigerator. When you are ready to frost the cake, cut a small slit in a corner of the bag and squeeze the frosting onto the cake.
To learn more about Sharon’s terrific new book, go to: Sweet Utopia: Simply Stunning Vegan Desserts
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
Can a meal be truly great without a dessert? "Maybe" was a reply that came up a few times during a small, informal poll. And then there was a welcome completion of the thought: "But why chance it?"
Our friend Robin sees no need to to take that chance and she has created a selection of gourmet chocolate sauces capable of satisfying dessert lovers everywhere. Place a jar of her creation in a microwave oven for just 30 seconds and a warm sauce du jour is ready for service over a favorite treat. Ice cream, cheesecake, fresh fruit, or homemade pound cake will all do nicely.
Robin’s Chocolate Sauce is handcrafted in northern Maine from a family recipe using only the finest, freshest ingredients. She combines pure organic cocoa, organic cane sugar and organic vanilla with local farm-fresh dairy ingredients to create a dessert topping that is simple and sophisticated, exotic and homemade. No artificial ingredients, just pure decadent goodness.
What began as a holiday gift for friends and family has gained quite a reputation among sweet tooths, cocoa connoisseurs and grandkids throughout Maine. Robin made her first batch of “Original Recipe” organic chocolate sauce in a 12-gallon steam kettle in 2004. Since then, she, her husband, and their two sons have built up the family business to produce six distinct varieties. Robin processes the sauce patiently in small batches to produce a luscious, creamy texture and flavor.
Great Dessert for a Great Cause
Awareness of global environmental issues is at the heart of the business. Robin became conscious of the not-so-sweet realities of the chocolate trade by researching where and how her ingredients are grown and produced, and by whom. She is committed to using organic, shade grown and local or Fair Trade Certified™ ingredients whenever possible. These standards are crucial to maintaining a sustainable environment, protecting migratory birds and creating healthy communities—and your children, nieces, nephews, and grandchildren will notice the sweet difference.
Robin Herself
Robin’s Chocolate Sauce is more than a delicious dessert topping. It’s a resource for the education, awareness and advocacy of the issues concerning communities and the environment both locally and globally. Every delicious spoonful of sauce is helping make a difference.
With every purchase of Robin’s Chocolate Sauce, you’re supporting the mission of the National Wildlife Federation to inspire Americans to protect wildlife for our children’s future. What could be better than getting some delicious treats and supporting a great cause!
If you'd like to order some of Robin's sublime chocolate sauces go to any of the following:
Robin's Fair Trade™ Variety Pack
Robin's Original Chocolate Sauce
Tropical Dark Chocolate Sauce
Blueberry Chocolate Sauce
Ginger Pear Chocolate Sauce
Orange Spice Chocolate Sauce
Raspberry Chocolate Sauce
Robin's Original Chocolate Sauces
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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