American Feast's Sustainable Food Blog
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September 29, 2010
Rochester Public Market Voted America's Favorite Farmers Market
Fresh Radishes (photo by Xenia Antunes, courtesy of morgueFile.com)
With a resounding 2,400-vote margin over its nearest competitor, the Rochester Public Market won the 2010 America’s Favorite Farmers Market™ contest, with over 5,200 votes in the large market category. For over a century the Market has been a link between the city, its countryside, and the region's farmers; and has been a source of diversity, character, community, and substantial contributions to the region's economy, ecology, and equity.
The America’s Favorite Farmers Markets contest is a project of the American Farmland Trust. The contest is designed to raise national awareness about the importance of supporting fresh food from local farms and farmers. Market shoppers vote to support their favorite farmers market starting June 1st until midnight on August 31st, 2010. People can vote for as many participating farmers markets as they choose, but can only vote for each market once.
The Top Ten in the in the Large Market Category:
1. City of Rochester Public Market: Rochester, NY
2. Davis Farmers Market: Davis, CA
3. Fulton Street Farmers Market: Grand Rapids, MI
4. Ballard Farmers Market: Seattle, WA
5. Mountain View Farmers Market: Mountain View, CA
6. Flint Farmers Market: Flint, MI
7. Ithaca Farmers Market: Ithaca, NY
8. Chattanooga Market: Chattanooga, TN
9. Las Cruces Farmers & Crafts Market: Las Cruces, NM
10. Iowa City Farmer's Market: Iowa City, IA
American Farmland Trust representatives will visit the Rochester Public Market to present the award on Thursday, October 7th. Rochester’s Mayor, Robert Duffy, will speak at the awards ceremony on the importance of agriculture and farmers markets to the state’s economy and public health.
Other farmers markets that placed in New York’s top five include the Saratoga Farmers Market, the Ithaca Farmers Market, the Westside Farmers Market, and the Troy Waterfront Farmers Market.
American Farmland Trust is the nation’s leading conservation organization dedicated to saving America’s farm and ranch land, promoting environmentally sound farming practices and supporting a sustainable future for farms. Since its founding in 1980 by a group of farmers and citizens concerned about the rapid loss of farmland to development, American Farmland Trust has helped save millions of acres of farmland from development and led the way for the adoption of conservation practices on millions more.
To learn more about the 2010 America’s Favorite Farmers Market contest, go to: American Farmland Trust
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
B.R. Cohn's Artisans Handcraft Vinegars Using the Ancient "Orleans Process"
Tasting Room & Vineyard (photos courtesy of B.R. Cohn)
Located in beautiful Glen Ellen, California, in the heart of the Sonoma Valley, B.R. Cohn Olive Oil Company is committed to providing exceptional products that satisfy those hungry for new adventures in food. Since its founding the company has continued to garner numerous local and international awards as well as accolades from the gourmet world.
B.R. Cohn's Picholine olive trees, imported from France, are a rarity in a region dominated by Italian and Spanish varietals. They were planted in the 1870s as part of a growing olive oil industry that went into decline at the turn of the 20th century. In the early 1990s, Bruce Cohn and other pioneers brought about a renaissance in California olive oil leading to a new recognition of California olive oils as world-class offerings. As a natural complement to the olive oils, wine-inspired vinegars were added to the menu.
All B.R. Cohn extra virgin olive oils bear the Seal of Quality from the California Olive Oil Council, having passed a laboratory analysis and blind tasting to ensure they are free of defects. The award-winning gourmet wine vinegars handcrafted in Glen Ellen are naturally aged for 18 to 22 months in oak barrels using the centuries-old “Orleans process.”
The Origin of the Orleans Process
During the Middle Ages wine shipped along France’s Loire River was often subjected to hot sun and compromised barrels caused some of the wine to spoil. Nestled along the river, the city of Orléans became an offloading point for this vin aigre, French for “sour wine.” Over the centuries, the local vinegar makers perfected a slow and delicate process of conversion from wine to vinegar, defining the art of superior vinegar making that came to be known as the “Orléans process.”
Vinegar is referenced in the Bible almost as often as wine, and is mentioned in Egyptian and Sumerian records dating back 5,000 years. The Romans used it liberally and in 400 B.C. Hippocrates prescribed it to his patients.
Founder Bruce Cohn
Planning a visit to the Sonoma Valley? Don’t miss the opportunity to explore the rare Picholine olive grove at the beautiful B.R. Cohn Olive Hill Estate Winery and discover their unique history. Just five miles north of the town of Sonoma and a 45-minute drive from San Francisco, the bucolic setting is perfect for an impromptu picnic. Stock up on supplies at the B.R. Cohn tasting room and head for the olive grove or one of their patios. Sample award-winning olive oils and ultra premium wines daily from 10:00 am to 5:00 pm, or call to schedule a tour of the property at 800-938-4064, ext. 24. The B.R. Cohn Winery is located at 15000 Sonoma Highway, Glen Ellen, California 95442.
If you’d like to learn more about some of B.R. Cohn’s artisanal offerings click on any of the following:
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
Family Farmers Face Unfair Competition from 'Organic' Factory Farms
Brown Eggs (photo by Derek Lilly, courtesy of morgueFile.com)
Factory farms, some confining hundreds of thousands of chickens in industrial facilities, sell their eggs to consumers as "organic."
Last week’s hearings before a Congressional Committee investigating the recent nationwide outbreak of salmonella poisoning only exacerbated worries about the food safety practices of some of the nation’s largest egg producers. Assertions by Austin “Jack” DeCoster and his son of their commitment to food safety were particularly ludicrous in light of a government inspection done after the egg recall.
The report that resulted from the inspection detailed the filthy conditions at the DeCoster’s egg facilities and vivid photos were presented that made their disgraceful and dangerous irresponsibility all too clear. It was also made clear that the DeCoster’s operations have a history of flouting food safety guidelines and environmental laws that dates back more than 30 years, and once led to their eggs being banned in New York State and Maryland.
Disturbing Research Findings from The Cornucopia Institute
Now an independent report has been released that focuses on widespread abuses in organic egg production, primarily by large industrial agribusinesses. The study profiles the exemplary management practices employed by many family-scale organic farmers engaged in egg production, while spotlighting abuses at so-called factory farms, some confining hundreds of thousands of chickens in industrial facilities, and representing these eggs to consumers as "organic."
The Cornucopia Institute, a Wisconsin-based farm policy research group, developed the report, Scrambled Eggs: Separating Factory Farm Egg Production from Authentic Organic Agriculture, following nearly two years of research into organic egg production. The report also contains a scorecard rating various egg brands on how their eggs are produced in accordance with federal organic standards and consumer expectations.
"After visiting over 15% of the certified egg farms in the United States, and surveying all name-brand and private-label industry marketers, it's obvious that a high percentage of the eggs on the market should be labeled ‘produced with organic feed’ rather than bearing the USDA-certified organic logo," said Mark A. Kastel, The Cornucopia Institute’s co-director and senior farm policy analyst.
According to the United Egg Producers (UEP), the industry lobby group, 80% of all organic eggs are produced by just a handful of its largest members. Most of these operations own hundreds of thousands, or even millions of birds, and have diversified into "specialty eggs," which include organic. At least one UEP member, Hillandale Farms, has been implicated in the recent nationwide salmonella outbreak affecting conventional eggs. At last week’s Congessional hearings the CEO of Hillandale Farms, Orland Bethel, cited his Fifth Amendment right against self-incrimination and did not answer questions.
Cornucopia’s report focuses not on the size of some of these mammoth agribusinesses but rather on their organic livestock management practices. It says that most of these giant henhouses, some holding 85,000 birds or more, provide no legitimate access to the outdoors, as required in the federal organic regulations.
USDA Debates New Regulations for Poultry & Other Livestock
The new report comes at a critical juncture for the organic poultry industry. The National Organic Standards Board (NOSB), the expert citizen advisory panel set up by Congress to advise the USDA on organic policy, has been debating a set of proposed new regulations for poultry and other livestock that would establish housing-density standards and a clearer understanding of what the requirement for outdoor access truly means. The industry’s largest operators, along with their lobbyists, have been loudly voicing their opposition to requirements for outdoor space.
"Many of these operators are gaming the system by providing minute enclosed porches, with roofs and concrete or wood flooring, and calling these structures ‘the outdoors,’" stated Charlotte Vallaeys, a farm policy analyst with Cornucopia and lead author of the report. "Many of the porches represent just 3% to 5% of the square footage of the main building housing the birds. That means 95% or more of the birds have absolutely no access whatsoever."
“If one animal has the legal right to be outdoors, then all animals have the same right, whether they choose to take turns or if they all choose to be outside at the same time," said Jim Riddle, organic outreach coordinator with the University of Minnesota and former chairman of the NOSB.
Industry Lobby Group Opposes Stronger Regulations
At previous meetings of the NOSB, United Egg Producers represented industrial-scale producers and publicly opposed proposals to strengthen regulations requiring outdoor access.
“We are strongly opposed to any requirement for hens to have access to the soil,” said Kurt Kreher of Kreher’s Sunrise Farms in Clarence, N.Y. And Bart Slaugh, director of quality assurance at Eggland’s Best, a marketer of both conventional and organic eggs based in Jeffersonville, Pa., noted that, “The push for continually expanding outdoor access … needs to stop.”
Family-scale organic egg farmers, and their allies, intend to challenge corporate agribusiness lobbyists and make their voices heard at the October 25th meeting of the National Organic Standards Board.
The Cornucopia Institute, a Wisconsin-based nonprofit farm policy research group, is dedicated to the fight for economic justice for the family-scale farming community. Their Organic Integrity Project acts as a corporate and governmental watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit.
To learn more about the research from the Institute cited above, go to: The Cornucopia Institute
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
$55 Million in Grants Awarded for Specialty Crops by USDA
Golden Apples (photo by Emily Roesly, courtesy of morgueFile.com)
After viewing the Oscar nominated “Food Inc.” it hard to deny that the current industrial food system is fatally flawed and unsustainable. Fortunately, specialty crops have helped develop new markets where creative chefs, restaurateurs, daring cooks and adventurous foodies can find rarer, tastier, and healthier ingredients.
The growing numbers of farmers markets and other specialty venues offer a fine alternative to the plethora of highly processed foods of dubious nutritional value spewing forth from giant factory farms. As local, family-scale farms operated in a sustainable manner tend to be the beneficiaries, it is a healthful trend that the U.S. Department of Agriculture (USDA) deems worthy of support.
Last week, Deputy Agriculture Secretary Kathleen Merrigan announced the award of block grants to enhance the competitiveness of specialty crops. The USDA defines specialty crops as fruits, vegetables, tree nuts, dried fruits, horticulture, and nursery crops, including floriculture.
"We are pleased to support diverse efforts to help specialty crop growers market their products in a global marketplace and encourage all Americans to increase their fruit and vegetable consumption," said Merrigan. "These grants are instrumental in helping specialty crop growers tackle the issues they are facing today."
Specialty Crops for Healthy School Meals
One recipient is partnering with an agency to coordinate a Farm to School program where school districts will purchase specialty crops from a variety of growers for direct use in school meals, and provide nutrition and agriculture education about the benefits and nutritional qualities of specialty crops to students and school personnel.
The 54 grants total approximately $55 million and will fund 827 projects, a 10% increase over last year. They will support the competitiveness of America's specialty crop farmers in all 50 states, the District of Columbia, the Commonwealth of Puerto Rico, Guam, and the U.S. Virgin Islands.
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
Will the FDA Protect Consumers or the Profits of a Few Corporations?
Spawning Wild Sockeye Salmon (photo by kayaklady, courtesy of morgueFile.com)
“The FDA has a flawed process for approving these GE salmon and unfortunately for us, the process isn't focused on what happens to people who eat genetically engineered animals.”
The U.S. Food and Drug Administration (FDA) has sent enforcement letters warning food makers that they cannot label their products as free of genetically modified or genetically engineered ingredients.
The letters were sent as a heated debate is taking place over whether the agency should approve a genetically engineered (GE) salmon that grows at twice the rate of salmon in the wild.
Sarah Alexander of the nonprofit Food & Water Watch says, “The FDA has a flawed process for approving these GE salmon and unfortunately for us, the process isn't focused on what happens to people who eat genetically engineered animals. If the FDA moves forward, these salmon would be the first GE animals approved for human consumption.”
An article in the Washington Post quotes Marion Nestle, a professor in the Nutrition, Food Studies and Public Health Department at New York University. She said, “The public wants to know and the public has a right to know. I think the agency has discretion, but it's under enormous political pressure to approve [the salmon] without labeling.”
The nonprofit Union of Concerned Scientists states on its web site:
So far, scientists have identified a number of ways in which genetically engineered organisms could potentially adversely impact both human health and the environment…In addition to posing risks of harm that we can envision and attempt to assess, genetic engineering may also pose risks that we simply do not know enough to identify.
Shades of the rBGH Milk Controversy
The FDA previously warned companies that they could not label products as hormone free. Ben & Jerry’s Homemade Inc., one of the first companies to label its ice cream as free of the synthetic hormone rBGH, joined a national campaign that included Stonyfield Farm and Organic Valley to block that effort.
According to the ice cream maker’s web site, “We’re still working to oppose the use of rBGH, a genetically engineered hormone given to cows to increase their milk production. We believe rBGH is an unnecessary technology that causes increased health risks to cows.”
The Concern About rBGH Dangers is International
Many countries, including Australia, New Zealand, Canada, Japan, and the European Union have banned rBGH due to health risks. According to Jeffrey M. Smith, the author of “Seeds of Deception” and “Genetic Roulette”, milk from cows given rBGH have much higher levels of IGF-1, a hormone considered to be a high risk factor for breast, prostate, colon, lung, and other cancers. The milk also has a lower nutritional value, leads to increased use of antibiotics, and more pus from infected udders.
Mr. Smith cites a statement from Fredrich-Wilhelm Graefe zu Baringdorf, former Vice President of the Agriculture Committee of the European Commission, “We feel fairly confident in being able to demonstrate that the safety of European citizens who consume [rBGH] products cannot be guaranteed.”
GE Labeled Food Unlikely to Appeal to Consumers
Many believe the biotechnology industry does not want genetically engineered food labeled as such because consumers do not want to buy it. There doesn’t seem to be a single company that has voluntarily labeled its products as genetically engineered.
Among the recent enforcement letters, one company was told a label that included a red circle with a line through it and the words "GMO," implied that there was something wrong with genetically engineered food and could not be used.
Many people are unaware that they are regularly consuming GE foods because they are not labeled. As Elise Pearlstein, producer of the Oscar nominated film Food Inc. has said, "It's outrageous that genetically modified foods don't need to be labeled...Whatever your position, you should have the right to make informed choices, and we don't."
GE Foods Are Not the Answer to World Hunger
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.
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."
To view tips from the Organic Consumers Association on avoiding GM foods, go to: Non-GMO Shopping Guide
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
Gary Regan Sends Us His James Joyce Cocktail Recipe
Irish Whiskey Sign (photo by Clara Natoli, courtesy of morgueFile.com)
Irish literary figures and strong spirits have long been linked, and not just in readers’ imaginations. In Dublin you can take a tour of pubs frequented by the Emerald Isle’s writers through the cobbled square of Trinity College and a nearby maze of narrow streets. They are led by actors who do readings and dramatizations. The haunts of Brendan Behan, Samuel Beckett, William Butler Yeats, Flann O'Brien and of course, James Joyce, are all on the crawl.
Our good friend Gary Regan hails from near Blackpool, England, but the surname is Irish and so indicates the land of his ancestors. Thus the wit and charm so evident in our friend’s writing. Since spending all one’s time waxing poetic on the page is to risk sanity itself, a smooth libation is in order at the end of a long, solitary day. That’s when Gary’s talent as a master mixologist comes in very handy.
This time he has sent us a splendid use for one his ancestral home’s most beloved creations, Irish whiskey. No sugary blend meant for amateur tipplers, Gary’s ode to the great novelist is as strong and true as its namesake’s prose.
James Joyce (photo by Alex Ehrenzweig, 1915, Public Domain)
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 Food Shed: Cooking Local and Seasonal” was the title of a class we attended at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was seasonal Brussel sprouts. She told us that when people tell her they don’t like Brussel sprouts, she tells them they haven’t tried them with bacon. We can report that if you like Brussel sprouts, then you’re probably going to love them with bacon. They made a wonderful side dish with the pan-seared duck breasts Chef Melanie had us prepare. (Here’s the link to her recipe for the duck: Seared Free-Range Duck Breasts with Draft Apple Cider Reduction)
As always, try and get the freshest ingredients available at your local farm stand or farmers market. The creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."
Ingredients for 4 Servings
• 8 Slicesof La Quercia's Applewood Smoked Bacon, cut up into 1-inch slices
• ¼ Cup Dijon mustard
• 1 Pound Brussel sprouts, cleaned, trimmed & cut in half
• 1 Tablespoon vegetable oil
• 1 Tablespoon cider vinegar
• Salt & pepper to taste
• Sprinkle of lemon juice
Preparation
1. Preheat oven to 375 degrees F
2. Cook bacon over low heat until crisp. Rmove bacon from pan; set aside to cool, then crumble.
3. Measure ¼ cup of bacon fat and mix with Dijon mustard.
4. Meanwhile, in a roasting pan combine Brussel sprouts and oil. Sprinkle with salt & pepper. Place in oven and cook, stirring occasionally until tender.
5. Remove from oven and sprinkle with lemon juice, Dijon mixture and crumbled bacon. Serve immediately.
FDA & USDA Scientists Say Corporate Influence Harms Public Health
Healthy Jersey Cows (photo by Emily Roesly, courtesy of morgueFile.com
“Hundreds of scientists and inspectors responsible for food safety have personally experienced political interference in their work, and that’s bad for public health.”
Hundreds of Food and Drug Administration (FDA) and Department of Agriculture (USDA) employees who work with food safety said public health has been harmed by their agencies deferring to business interests, according to a survey by the Union of Concerned Scientists (UCS).
“Hundreds of scientists and inspectors responsible for food safety have personally experienced political interference in their work, and that’s bad for public health,” said Francesca Grifo, director of UCS’s Scientific Integrity Program. “Both the administration and Congress need to act.”
Just last month, two Iowa farms recalled more than a half-billion eggs linked to about 1,400 cases of salmonella poisoning. Last year, about 700 Americans were sickened and nine died from a salmonella outbreak traced to contaminated Peanut Corporation of America plants.
Undue Corporate Influence is a Major Problem
More than 1,700 respondents took part in the survey, which was conducted for UCS by the Iowa State University Center for Survey Statistics. Most of the respondents had worked at their agency for more than ten years.
Hundreds of survey respondents identified undue corporate influence as a major problem. More than 620 respondents (38%) agreed or strongly agreed that “public health has been harmed by agency practices that defer to business interests.” Three-hundred-and-thirty respondents (27 %) said they had personally experienced “instances where public health has been harmed by businesses withholding food safety information from agency investigators” in the past year. And more than 300 respondents (25 %) said they personally experienced corporate interests forcing their agency to withdraw or significantly modify a policy or action designed to protect consumers in the past year.
Outright Obstruction, Retaliation & Abuse of Power
Dean Wyatt, a USDA veterinarian who oversees federal slaughter house inspectors, said his agency regularly punishes inspectors for writing up legitimate safety violations. “Upper level management does not adequately support field inspectors and the actions they take to protect the food supply,” said Wyatt. “Not only is there lack of support, but there's outright obstruction, retaliation and abuse of power.”
More than 100 respondents said that their agencies had asked them to exclude or alter scientific information. For example, 190 respondents (16 %) said they witnessed officials selectively or incompletely using data to justify a specific regulatory outcome. One-hundred-and-five respondents (10 %) said agency decision makers inappropriately asked them to exclude or alter information or conclusions in an agency scientific document. Ninety-eight respondents (9 %) said agency managers asked them to provide incomplete, inaccurate or misleading information to the public, regulated industry, media or government officials.
Some Recent Improvement
The results were not all bad. Respondents said that interference had decreased under the Obama administration, compared to the Bush years. However, the improvement was very small.
“A majority said specific reforms would make the nation’s food safer,” said Grifo. “Respondents overwhelmingly said establishing stronger whistleblower protections for inspectors and regulators would improve food safety.”
Respondents supported other reforms, including:
• 71 % agreed that “requiring each food production facility to conduct a science-based hazard analysis and implement preventive controls” would improve safety.
• 73 % said that “establishing a comprehensive electronic system to trace food products through the production and distribution system” would improve safety.
• 75 % said that the FDA should increase the frequency of food safety inspections.
A Revealing & Frightening First-Hand Account
Kenneth Kendrick, a former Peanut Corp assistant plant manager in Plainview, Texas, has first-hand experience with this lack of regulation.
He said he tried to anonymously alert the Texas Department of Health to problems at his plant, but couldn't get anyone's attention. After salmonella was discovered at Peanut Corp's plant in Blakely, Georgia, he helped FDA inspectors locate the source of salmonella contamination at his plant.
“It’s unbelievable that FDA does not routinely inspect processing plants,” said Kendrick. “The plant I worked at was infested with rodents and its ceilings were leaking water from a roof covered with bird feces. No one even looked at this plant until the nation was hit with a massive salmonella outbreak linked to another Peanut Corp plant.”
New Legislation is Under Consideration
The Senate is currently considering bipartisan food safety legislation that includes many of the reforms supported by respondents. The bill would grant the FDA the authority to test widely for pathogens, and bolster the agency’s ability to trace outbreaks back to their source. Most important, it would give the agency the power to recall contaminated foods and fine companies that knowingly sell them. Currently, the agency only has the power to request that companies conduct recalls.
Respondents were particularly worried about the safety of imported food, also overseen by FDA. Only 35% were completely or mostly confident in the safety of imported foods; 32% were only somewhat confident; and 21% were not at all confident. The remaining respondents said they didn’t know. The Senate bill would hold foods from overseas to the same standards as domestic products.
The U.S. Food Safety System is Badly Out of Date
The current system is based on a law enacted in 1906, when the major problems were parasites that inspectors could actually see. “Our biggest threats now are microbial, which are much more difficult to detect,” said Grifo.
Grifo said the FDA is starved for resources. The agency is responsible for the safety of 80% of the country’s food supply, yet it has half the number of inspectors as the USDA. In part because of this lack of staff, the FDA inspects food production facilities only once every 10 years.
“Food safety legislation is sorely needed, but the administration also could address some of the problems the survey identified by releasing the scientific integrity directive the president said he would release more than a year ago,” said Grifo. “A directive that provided better protection for whistleblowers, ensured scientists and inspectors the right to speak publicly about their work, and ordered agencies to release visitors logs documenting with whom management met would help improve food safety.”
About the Union of Concerned Scientists
The Union of Concerned Scientists is the leading U.S. science-based nonprofit organization working for a healthy environment and a safer world. Founded in 1969, UCS is headquartered in Cambridge, Massachusetts, and also has offices in Berkeley, Chicago and Washington, D.C.
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 Art of Healthy School Food Gala is Coming Up Soon
Working to help kids make healthier food choices at school, the motto of the New York Coalition for Healthy School Foods is "Healthy Foods + Exercise = Better Health, Better Grades, Better Behavior.”
On Thursday, October 14th the nonprofit group will present a special fundraising event, “The Art of Healthy School Food at the Peter Max Art Studio” at 37 West 65th Street on the 7th Floor, in Manhattan. The event will run from 6:30 to 9:30 pm.
Food for the fundraising event will be provided by some of Manhattan’s healthiest caterers and restaurants:
• Angelica Kitchen
• Ayurveda Cafe
• Candle 79 & Candle Cafe
• Luxurious Vegan Desserts
• Fran Costigan
• Chef Laura Dardi
• EcoChef Love Catering
• Green Bean Cafe
• Franchia
• Henry’s Rama Sushi
• Stago
• Vegan Divas
• Chef Yoli (Catering Director
Beverages will be provided by:
• Marble Hill Cellars
• Pure Food and Wine
There will be Gift Bags For All!
Proceeds from the event will support work that is of vital importance to today's kids and provides busy parents with a helping hand to keep their children healthy.
NYCHSF cites research indicating "...that with proper education, children will select healthy options at a much higher rate than those who do not have such education."
With that in mind, the non-profit organization is improving the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, school gardens, the elimination of junk foods from all areas of the school, comprehensive nutrition policy, and education to create food- and health-literate students.
Fresh & Local Fare Makes it to the Major Leagues at Fenway
Fenway Park (photo by Sita Magnuson, courtesy of morgueFile.com)
Peanuts, Crackerjacks and the Fenway Frank remain in abundance at the venerable home of the Boston Red Sox, but locavores can take heart at the Park’s EMC Club, where local, seasonal ingredients go into the chefs’ preparations.
An article in the Boston Globe says, “Currently, nearly all of the ingredients used in the ballpark’s premium areas are local — particularly at the peak of New England’s growing season.”
Tradionalists Need Not Worry
Traditionalists looking forward to calorie-packed favorites while watching a game need not worry. Old favorites such as cheesesteaks, corn dogs, and Italian sausages are readily available. But those looking for fresher, healthier choices that will help support area farmers and producers have recently enjoyed Maine Lobster Ravioli, Local Sweet Corn, and Heirloom Tomato Panzenella at the EMC Club. Vermont cheddar graces the eatery’s cheeseburgers and filled grilled cheese sandwiches. Since seasonal means ever-changing, the menu is in a constant state of change.
“We found that our most important fan groups are making very sophisticated dining choices outside the ballpark, so we continue to innovate to appeal to their tastes, at every price level, once inside the ballpark,” said Marc Bruno, president of Aramark Sports, Entertainment and Conventions. Fenway’s EMC Club is operated by Aramark.
Sustainable Fare as a National Trend?
Sustainable fare at the ballpark could be a national trend. Kauffman Stadium, in Kansas City is also sourcing food locally and visitors from New York’s Citi Field and others have expressed interest in Fenway Park’s model, according to the Globe.
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
We picked up this recipe for a healthy and refreshing entrée from the husband and wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of Julie Liebenbaum of Mendocino’s Boonville General Store. The Boonville General Store serves delectable lunches and brunches, and brilliant pastry. We thought Julie did such a great job creating this recipe that we had to share it with you.
The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker. Italians have traditionally celebrated the end of the pressing season by crushing lemons together with the last olives of the harvest year. Stella Cadente adopted this tradition and crush the sweetest Meyer lemons together with late harvest olives. The result is an amazingly fragrant lemon oil with exceptional lemon flavor and a hint of pepper on the finish.
Alaskan smoked salmon is a flavorful and sustanable choice. Under the Alaskan state Constitution all seafood from Alaskan waters must be sustainablt harvested. In the traditional Alaskan method of smoking, fresh salmon is soaked in traditional Native American brine, then given a heavy smoke over alder wood fires at a relatively high temperature. The result is a firm-meat product that easily flakes off. Use the freshest garlic, pasta, chives, parsley and lemons available and you will taste the difference. A visit to your local farmers market should be well worth it. Enjoy!
Ingredients for 4 Servings
• 1 Pound Penne Pasta or Fusili Pasta
• 6 Ounces Smoked Wild Sockeye Salmon
• 2 Tablespoons Rinsed & Minced Capers
• Zest of 1 Lemon
• 2 Tablespoons Chopped Garlic Chives
• 2 Tablespoons Chopped Italian Parsley
• 1 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Stella Cadente Meyer Lemon Oil
• Salt & Freshly Ground Pepper to Taste
Preparation
1. Boil the pasta in plenty of salted water until al dente and rinse under cold water.
2. Shred the salmon into pieces just smaller than the pasta.
3. In a small bowl whisk together the lemon juice, Stella Cadente Meyer Lemon Oil, salt and pepper.
4. In a large bowl toss together the pasta, smoked salmon, lemon zest, chives and parsley.
5. Drizzle the dressing over the pasta and toss lightly to coat.
6. Serve at room temperature with a mixed green salad and crusty French bread.
For information on 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 Cow Jumped Over the Moon (photo by Alvimann, courtesy of morgueFile.com)
One trend we have been happy to see in recent years is the flourishing of artisanal spirits makers across the country. The American Distillers Institute’s Directory now lists companies representing 40 states. They sometimes get referred to as micro-distilleries, but regardless of size there is a widely shared dedication to crafting the highest quality liquors from the purest ingredients.
Vermont Spirits vodkas are hand-crafted in New England’s Green Mountain State. Originally established in 1998, the company has made steady strides over the years, but their approach to distilling has remained unchanged. As Vermont Spirits’ distiller Harry Gorman says:
Our vodkas are triple-distilled using only local spring water and receiving a very light charcoal filtration at the end of each cycle. Our goal is to produce vodkas with flavor….not flavored vodkas, and we distill each batch with the spirits connoisseur and lover of fine food in mind.
Our friend Linda West Eckhardt, a James Beard Award-winning author, has come up with a recipe for a light refresher that allows the superb flavor of the premium vodka to come through. Here is what Linda has to say about the base spirit and her recipe:
Here’s a pure, crystalline vodka made in Vermont from milk sugar. Yes, that’s right. Yet another great product from your friendly milk cow. Triple distilled, small batches, and it’s lactose free as well as carb free. So there. It’s really good, kept in the freezer and just sipped by the thimble full from a tiny glass. But for special occasions, here’s a real low-carb cocktail. A dieter’s delight. Yum.
A perfect drink to toast the intrepid entrepreneurs who have created a new industry built on integrity and making life a little more fun. Cheers!
Ingredients for 1 Drink
• 1 Ounce Vermont White Vodka
• 1 Ounce white rum
• 1 Ounce orange liqueur
• 1/2 Ounce fresh squeezed lemon juice + lemon slices
Preparation
1. Shake over crushed ice until foamy then strain into a martini glass.
2. Garnish with a lemon wedge.
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
New Sandwiches Call for Artisanal & Sustainable Ingredients
Spanish-Style Grilled Cheese Sandwich (photo courtesy of Mezzetta Foods)
The most dedicated fans of the television show “Friends” will undoubtedly recall that Joey Tribbiani’s favorite food was sandwiches. Whether or not you share Joey’s culinary preferences a good sandwich is always a tasty, convenient and satisfying meal. We can expect sandwiches to remain a major part of the American diet for some time to come.
According to a consumer survey they are evolving to suit contemporary tastes and values. New sandwich trends are driven by artisan and sustainable ingredients, American regional and global flavor profiles, and even better nutrition, according to the Sandwiches: Culinary Trend Mapping Report from the Center for Culinary Development and leading market research publisher Packaged Facts.
"The role of sandwiches in people's lives is huge," says Kimberly Egan, CEO of CCD. "It makes sense that redefined sandwiches reflect the same values consumers are embracing in their lives."
The report says today's top sandwich trends include:
• The "Fine Fast" Sandwich Shop: Gourmet sandwich shops helmed by chefs feature high-quality, artisan and locally source ingredients along with a wide range of house-made condiments and toppings.
• The Asian Sandwich Invasion: Chinese bao sandwiches and Vietnamese bahn mi are crossing over and attracting adventurous eaters craving new flavors.
• The Reinvented Jewish Deli: Traditional delis are re-inventing themselves with more sustainable and ethical raw ingredients.
• Glamorous Grilled Cheese: This American classic is getting an overhaul with artisan bread and cheese plus sophisticated flavorings.
• The Great Sandwich Shop Takeover: Fast-casual sandwich and bakery chains are innovating with more healthful offerings, global flavor profiles and even some local ingredients.
• Pulled Pork Sandwiches and Better Burgers: While the North Carolina classic goes national, the beloved burger explodes with new styles of beef, a variety of tasty buns and a host of exotic toppings.
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
Consumer Choices Have Made Fair Trade Sales Soar to $5 Billion Annually
Cocoa Fruit (photo by Sanjay Pindiyath, courtesy of morgueFile.com)
Once again consumers are having a tremendous impact through their purchasing decisions. It seems a very large number of shoppers want to purchase goods produced by people being paid fairly for their work because the sale of Fair Trade goods has gone from $0 to $5 billion in just ten years.
Since cocoa is not grown in the U.S., the country’s artisanal chocolate makers must buy it from overseas to craft their creations. The history of exploitation of agricultural workers around the globe is not a pretty one. After a long legacy of legal slavery, many farm workers still labor in conditions that are little better. But as the sales figures for Fair Trade products show, consumers demanding just treatment and fair compensation are having a salutary impact.
Ben & Jerry’s was the first ice cream company in the world to use Fair Trade Certified™ ingredients starting in 2005, and today it’s racing ahead as the first ice cream company to make such a significant commitment to Fair Trade across its global portfolio. The company has made a commitment to go fully Fair Trade across its entire global flavor portfolio by 2013. Two smaller American companies that craft their artisanal chocolate delights with Fair Trade cocoa have seen their companies flourish from this welcome consumer trend.
The Theo Chocolate Factory
Theo Chocolate in Seattle was the first to roast organic cocoa beans and the first roaster of Fair Trade certified cocoa beans in the United States. Founder and CEO Joe Whinney, witnessed the effects of unfair, unsustainable cocoa trading as a conservation volunteer in Central America. That experience led him to pioneer the manufacture and supply of organic chocolate products as the first individual to import organic cocoa beans into North America in 1994.
Food and Wine Magazine honored Theo with an Eco-Epicurean Award for making the world "a better — and more delicious — place." Theo also won "Outstanding Chocolate" at the NASFT Fancy Food Show in New York City.
Robin Jenkins
Awareness of global environmental issues is at the heart of Robin’s Chocolate Sauce in Portland, Maine. Founder Robin Jenkins 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. 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.
If you’d like to purchase some of Theo’s award-winning gourmet chocolate click on any of the following:
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
USDA Moves to Strengthen Enforcement of Organic Standards
Organic Farm (photo by Tana Butler, courtesy of morgueFile.com)
The U.S. Department of Agriculture has issued new procedures that it says will increase the e enforcement of national organic standards. The new operating procedures are meant to ensure that all complaints of alleged violations and civil penalties are consistently handled.
“The changes we are making will ensure that all parties are given due process while increasing the effectiveness of enforcing organic standards,” said Miles McEvoy, National Organic Program’s deputy administrator. “At the same time we want to take steps so that those who are abiding by the regulations and rightfully marketing their foods as organic are not put at a disadvantage by those falsely labeling their products. It allows us to perform our job of assuring consumers they can trust the USDA organic label.”
Nonprofit advocacy organizations including the Organic Consumers Association and the Cornucopia Institute have been critical of lax enforcement of organic standards for many years. In 2005, Cornucopia filed a legal complaint alleging that the nation's largest organic factory-farm dairy operator "willfully" violated the federal organic standards. The USDA later found that the giant industrial-scale dairies, milking thousands of cows each, were not providing their cattle with pasture, as required by law, had illegally brought conventional cattle into their operations, and committed a number of other serious improprieties.
In the past, complaints of alleged standards violations were referred to accredited certifying agents for investigation and enforcement. With the implementation of new procedures, the NOP will collaborate with accredited certifying agents in investigating cases while handling all enforcement actions.
The new complaint handling procedures were put into effect as part of a continued effort by the NOP to increase enforcement actions and ensure greater compliance of the organic regulations. Since January of 2010, the NOP has closed 87 complaints and issued three civil penalties. The NOP accredits about 100 certifying agents around the world to evaluate agricultural production and handling operations and determine their compliance with the national organic standards.
It is USDA’s policy to investigate all complaints that allege violations of rules and regulations, whether submitted by independent claimants, filed by an accredited certifying agent, or initiated by the NOP itself. Any person may file a complaint if he or she believes a violation has occurred.
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 Skirt Steak with Avocado Corn Relish Recipe
We were looking for something fun and apart from the usual dogs and burgers for Labor Day Weekend when we sighted this recipe for Grilled Skirt Steak with Avocado Corn Relish. It’s the creation of Chefs Mary Sue Milliken and Susan Feniger who developed it for our friends at the California Avocado Commission.
When not developing recipes for others the two Chefs hold sway at their own Border Grill, the hip, urban cantina in Santa Monica, California. You might also know them as the Food Network’s “Too Hot Tamales”.
The Border Grill’s Chef/Owners have always been champions of the environment and in recent years have stepped up their efforts with a host of environmentally-friendly policies at their restaurants. That includes serving sustainably harvested seafood and a program called "Good for the Planet, Good for You" giving guests the opportunity to choose dishes made with at least 80% plant-based ingredients.
Ingredients for 6 Servings
• ¾ Cup cumin seeds
• 6 Jalapeño chiles, stemmed, cut in half and seeded
• 4 Garlic cloves, peeled
• 2 Tablespoons cracked black pepper
• ½ Cup freshly squeezed lime juice
• 3 Bunches cilantro, stems and leaves
• 1½ Cups extra virgin olive oil
• 2 Teaspoons salt
• 3 Lbs. skirt steak, trimmed of excess fat and cut into 6 serving pieces
• Avocado Corn Relish (see make-ahead recipe below)
• Warm flour tortillas for serving
Avocado Corn Relish
• ¾ Cup extra virgin olive oil
• 4 Cups fresh corn kernels (about 5 ears)
• 1 Teaspoon salt
• ¾ Teaspoon freshly ground black pepper
• 2 California avocados, peeled and seeded
• 1 Large red bell pepper, cored and seeded
• 4 Poblano chiles, roasted, peeled and seeded
• 4 Scallions, white and light green parts, thinly sliced on the diagonal
• ½ Cup red wine
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.
Preparation
1. Lightly toast cumin seeds in a dry medium skillet for about 5 minutes. Transfer to a blender. Add jalapeños, garlic, black pepper, salt and lime and puree until the cumin seeds are finely ground. Then add cilantro, olive oil and salt and puree until smooth.
2. Cut steak into 6 servings. Generously brush with marinade and roll into cylinder. Arrange steaks in shallow pan and pour the remaining marinade. Cover and refrigerate 24 to 48 hours before cooking. Cook steaks 3-4 minutes per side.
3. Heat about 2/3 of the olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
4. Cut avocados, bell pepper and roasted poblanos into ¼-inch dices. Add to corn along with scallions, red wine vinegar and remaining olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
Serving Suggestions: Serve with a lightly dressed green salad topped with Fresh California Avocado.
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
Pleasant Ridge Reserve Cheese Wins 'Best of Show' at ACS
Grass-Fed Cow (photo by Derek Lilly, courtesy of morguefile.com)
Wisconsin Uplands’ Cheese Pleasant Ridge Reserve just scored "Best of Show" at the 2010 American Cheese Society Competition. It is the third time Pleasant Ridge Reserve has won the award, having won previously in 2001 and 2005.
Pleasant Ridge Reserve was also named U.S. Champion at the 2003 U.S Championship cheese contest. It's the only cheese ever to win both national competitions.
Pleasant Ridge Reserve is inspired by farmstead cheeses from the Alpine provinces of southeastern France. It is crafted from the raw milk of a single herd of Wisconsin cows, grass-fed and managed using natural, "old world" practices.
The aging techniques used by Uplands were originally developed in the Middle Ages when cheeses were aged in limestone caves. It is washed frequently with a brine solution, producing a variety of pleasing flavors. Because of the time-consuming hand work involved this practice is rarely used today.
Mike & Carol Gingrich
Uplands Cheese Company is owned and operated by two families: Mike and Carol Gingrich and Dan and Jeanne Patenaude. Before becoming a co-founder of Uplands, Mike Gingrich spent several years as an executive at Xerox Corp. and on a venture capital team before settling into the dairy business.
On the appeal of turning from office to dairy farm, Mike says, "It's a desire to do something outside of the corporate world, to do something with nature, to do something on your own…I have never been in a business like this where your customers are helpful, where your competitors are helpful. It's not as cutthroat."
A portion of Uplands’ profits are given to Second Harvest of Southern Wisconsin, a local food bank.
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
