A Native American says a prayer & hands out tobacco, offering thanks to Nature (photo by Greg Peterson)
Unlike the genetically modified "wild rice" grown in paddies, truly authentic wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Its unique qualities led Chef Alice Waters to choose it for a special New Year's Dinner at Chez Panisse.
Native Harvest Wild Rice is known as "the food that grows on water" and Manoomin to Minnesota's Native American Ojibwe communities. The wild rice is hand-harvested from pristine lakes on the White Earth Indian Reservation as it has been for centuries, using traditional methods. It has never been genetically modified.
Manoomin is a central aspect of Ojibwe culture and tradition, a part of the proceeds benefit the White Earth Land Recovery Project, which works to protect the integrity of this important native food.
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Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada harvest and process wild rice, following the traditions of their ancestors. Manoomin is also part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. The campaign to protect the integrity of this heirloom wild rice is an important aspect of the White Earth Land Recovery Project.
"Too many of America's indigenous foods have been lost forever, or are in danger of becoming lost. We are proud to be helping the effort to save this important heirloom of our country's food culture by making it available to the widest audience possible," said Jeff Deasy, American Feast founder and president.
The indigenous specialty foods available from AmericanFeast.com are true gifts from nature for discriminating foodies and slow food cooking enthusiasts concerned about the health of the environment.
To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin
To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf
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Holiday Turkey (© Photographer: Paul Cowan | Agency: Dreamstime.com)
Does everyone enjoy having leftover Thanksgiving turkey as much as we do? There are the sandwiches in the days that follow, but we thought we’d pass on a more imaginative and very healthy use of your cooked bird from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life" (Penguin Group USA).
In the book Professor Corder writes, “This main course salad is a lovely mixture of colors, flavors and textures…The combination of beans, cranberries, and walnuts puts some protective polyphenols on your plate. Bell pepper, cucumber, and red onion give you a generous serving of vegetables. The salad is a good source of vitamin C, folate, and B-group vitamins, along with selenium, zinc and iron.” All that, and a single serving delivers plenty of protein and only about 500 calories.
Ingredients for 4 Servings
• 1 Cup adzuki beans or black beans, soaked overnight
• ½ Cup brown rice
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 2 Teaspoons B.R. Cohn Pear Chardonnay Vinegar
• ½ Teaspoon Dijon mustard
• 1 Large green bell pepper, chopped
• ½ Cucumber, chopped
• 1 Red onion, finely chopped
• ½ Cup dried cranberries
• ½ Cup roughly chopped walnuts
• 7 Ounces cooked turkey
• Salt & freshly ground pepper
Preparation
1. Drain the soaked beans, place in saucepan, cover with cold water-do not add salt-and bring to boil for 10 minutes. Reduce the heat and simmer for 30 to 50 minutes, until tender. Drain well.
2. Cook the rice in a saucepan of lightly salted boiling water for 25 to 35 minutes, or until tender. Drain and rinse under cold water.
3. Whisk together the oil, vinegar, mustard, and salt and pepper to taste. Stir the dressing into the beans while they are still warm.
4. When the mixture has cooled, stir in remaining ingredients. Serve on a bed of lettuce leaves.
Reprinted with the kind permission of Penguin Group USA ©.
To learn more about Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase a truly unique white wine vinegar go to: Pear Chardonnay Vinegar
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Berry Thankful (photos courtesy of Vermont Spirits Vodkas)
The very first Thanksgiving Feast took place in New England in 1621, making the Berry Thankful a fine choice for a cocktail to celebrate the occasion today. Ninety-one Native Americans are said to have partaken in that first Thanksgiving, and it was they who taught the Europeans the secret of tapping New England’s maple trees for their gloriously sweet sap.
The recipe calls for Vermont Gold Vodka, a pure, delicate, unflavored vodka, handmade in small batches from the sugar of maple sap, the very essence of Vermont. Each spring in New England, freezing nights and warm sunny days allow the mature maple trees to pump out the sugar which has been converted from starch and stored during the dormant winter season.
Vermont Gold is triple-distilled and lightly filtered to allow the distinctive quality of the maple fermentation to come through. That quality combines a fragrant nose with smoothness in the mouth and a slight warmth that delights the true lover of vodka.
The Berry Thankful Cocktail
Ingredients for 1 Drink
• 2 Parts Vermont Gold Vodka
• 1 Part Irish Cream liqueur
• Splash of blackberry liqueur
Preparation
1. Shake all ingredients
2. Serve in a rocks glass with ice.
Vermont Spirits hand-crafted vodkas are now available throughout New England and New York State. To find out where you can purchase a bottle or two, go to: Vermont Spirits Vodkas
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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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
Mother & Child (photo by dee, courtesy of morgueFile.com)
The Desire for Sustainability Among Mainstream Moms Has Big Implications for Businesses.
Misleading claims from greenwashers may be rampant, but they are also an indication that large corporations are working hard to convince shoppers of the eco-friendly nature of their products. Women account for 70% of all retail sales in the U.S., representing a force marketers simply cannot ignore, including the environmental concerns of American Moms.
A report from EcoFocus Worldwide says the EcoAware Moms market in the U.S. includes more than 51 million women and 69% of American Moms, with a purchasing power of $1.45 trillion. The report is based on the "EcoFocus 2010 US Trend Survey" of 4,000+ Americans from 18 to 65 years of age.
Moms Want Sustainable Solutions
“EcoAware Moms are a receptive target market for sustainability. They are rethinking their decisions and often making new choices, creating unprecedented opportunities for businesses offering sustainable solutions for everyday living,” observes Linda Gilbert, CEO of EcoFocus.
According to the EcoFocus report:
The Top 5 Things EcoAware Moms are Using More Often:
• Chemical-free cleaning products – 47%
• Organic foods and beverages – 45%
• Plant-based cleaning products – 40%
• Water filter – 38%
• Resealable plastic bags – 38%
The Top 5 Things EcoAware Moms are Using Less Often or Don’t Use:
• Plastic wrap – 50%
• Disposable cups or plates – 49%
• Bottled water – 40%
• Single serve beverages in plastic bottles – 46%
• Chemical pest controls – 45%
“EcoAware Moms are ready for changes and they are looking for brands to provide them with solutions that are convenient, affordable, and practical for their lifestyles.
“This is low hanging fruit that is ripe for harvest by marketers. These consumer driven opportunities are often surprisingly simple, immediately actionable, and profitable for companies to execute, says Linda Gilbert.
About EcoFocus Worldwide
EcoFocus Worldwide conducts consumer trend research and provides marketing consulting specializing in consumer perspectives on green and sustainable goods and services as well as insights into the health and wellness marketplace. Clients include businesses with products and services that touch consumers in their homes and daily lives: foods and beverages; personal care and cosmetics; household cleaning and home improvements; gardening and pest control; school and home office supplies; transportation; restaurants; packaging and recycling, and other consumer and B2B goods and services.
For more information or to purchase a copy of the report, go to: Are You Ready for EcoAware Mom?
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Roth Käse’s Chalet (photo courtesy of Roth Käse USA)
Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet houses a Swiss-made copper vat for the traditional crafting of Alpine cheese. They use time-honored recipes and the freshest local milk to craft their cheeses. The Cellar Master and his team meticulously tend to the cheese throughout the curing process to insure that each cheese that leaves their care meets the highest expectations of cheese lovers.
The Roth family's success didn't come overnight. There's an impressive legacy behind the success story. The venture began in 1863 in Uster, Switzerland, then a small town just outside Zurich. By the end of the century a decision was made to extend the family's knowledge and appreciation of European cheeses to America. By the early 1900's, Otto Roth, son of the founder, had established a successful business. His company would soon become the largest importer of European specialty cheeses in North America and lay the foundation for what today is Roth Käse USA .
Buttermilk Blue
Swiss Tradition Comes to the USA
In 1991, convinced there was a future making artisanal cheeses in America , Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins Felix and Ulrich Roth to further extend their European/Swiss roots and cheesemaking expertise into the rolling hills of Green County, Wisconsin. Known as Little Switzerland, as well as a source for the highest quality milk, the area in the heart of America 's Dairyland is particularly well suited for cheesemaking. It is there that Roth Käse USA was born for the primary purpose of crafting authentic Gruyère and other specialty cheeses of Alpine origin. Adopting the highest European standards and technology, the Swiss chalet-style factory is state-of-the-art, with authentic copper vats, special wood curing shelves and the finest affinage and aging cellars.
A unique apprenticeship program assures European know-how at Roth Käse USA. The company has implemented a cross-training program wherein Wisconsin and Swiss cheesemakers train in the other's country, learning the technology and traditional European methods of cheesemaking and “affinage”, the art of curing cheese to perfection. Award-winning Master Cheesemakers, supported by expert “Affineurs” set Roth Käse Signature cheeses apart from others.
Red Spruce Cheddar Aged 7 Years
Roth Kase Artisans Garner Over 100 Awards
The Roth Käse team has created a number of cheeses, many of them American Originals, that continue to be crafted to strict specifications by some of the finest cheesemakers in the State of Wisconsin. The never-ending pursuit of craftsmanship and persistent attention to cheese quality has resulted in Roth Käse's claim to over 100 national, international, state and regional awards in the last decade. Accolades include top honors in prestigious competitions like the American Cheese Society, the World and National Cheese Championships, and the long-standing Wisconsin State Fair Governor's Sweepstakes Cheese Contest.
To purchase some of Roth Kase's finest creations click on any of the following:
"Taste This" Roth Kase Gift Basket
Buttermilk Blue
Buttermilk Blue Affinee
MezzaLuna Fontina
Red Spruce Cheddar - Aged 7 Years
Rofumo
Solé GranQueso
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Perfect Pear Cocktail (© photo courtesy of Viridian Spirits, LLC)
With the holidays quickly approaching, it’s time to select recipes that will make your seasonal feast stand out. Whether you’re searching for the perfect pumpkin soup recipe or one for a tantalizing cranberry sauce, the truth is, with friends and family in abundance, it’s also a perfect time to impress your guests with a delicious cocktail.
The very nice folks who distill and Lucid Absinthe have provided us with a cocktail recipe that is sure to be a pleasant departure from the commonplace drinks that get served year after year. Although the Pilgrims weren’t likely enjoying absinthe, this is a chance to welcome the green fairy to your Thanksgiving table. The cocktail’s secret ingredient is Lucid, the brand responsible for lifting the 100-year absinthe ban in America. So thank you to them for that!
The cocktail’s pear puree will almost fool your mouth into thinking you’re enjoying a bite of traditional pear cobbler!
The Perfect Pear Cocktail
Ingredients for 1 Drink
• 1 Ounce Lucid Absinthe
• 1 Ounce pear vodka
• 1 Ounce pear puree
• 4 Ounces lemon-lime soda
• 1 Mint sprig
Preparation
1. In a cocktail shaker, add ice, Lucid Absinthe, and all other ingredients.
2. Shake vigorously and strain into a highball glass. Top with lemon-lime soda.
3. Garnish with a mint sprig.
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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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
Butternut Squash, Apple & Hazelnut Risotto (© photo courtesy of California Olive Ranch)
Farmers markets across the country are brimming with a magnificent variety of beautiful squash and freshly picked apples. We love offering ways to cook with seasonal ingredients, so we were well pleased when our friends at California Olive Ranch sent us this recipe for a splendid Thanksgiving side dish.
California Olive Ranch presses their olives within hours of harvest to preserve their oil’s distinctive fresh taste. Their versatile extra virgin olive oil has a smooth and buttery taste with a slight peppery finish. If you have a chef in the family, their EVOO makes a wonderful stocking stuffer! Pair it with a cookbook and you've got a perfect present for your food-loving friend.
*Holiday Tip: EVOO can be used as a substitute for butter in baking. The conversion is 3 Tablespoons of EVOO for every 4 Tablespoons of butter.
Butternut Squash, Apple & Hazelnut Risotto
Ingredients for 6 Servings
• 3 Tablespoons California Olive Ranch® Extra Virgin Olive Oil
• ¼ Yellow onion, diced
• ½ Cup Parmesan Reggiano, grated
• 1½ Cups Carnaroli rice
• ¼ Cup Mascarpone cheese
• ¾ Cups white wine
• 2 Cup feta chese
• Salsa verde
• 7 Cups hot water, chicken or vegetable stock
• 1 Cup Granny Smith apples, peeled and diced
• 3 Cups butternut squash puree
• ½ Cup toasted hazelnuts, lightly chopped
Preparation
1. Sweat the onion in the olive oil until completely soft, approx. 15 minutes. Add rice, let toast, and cook for 5 minutes. Add white wine and let the wine completely cook out, stirring often.
2. Add hot water, vegetable stock or chicken stock, using one ladle at a time, stirring all the time until all the liquid is gone. Fold in the butternut squash puree, followed by the parmesan and mascarpone, adjust the consistency if necessary with warm water. Season with salt and pepper.
3. Divide into six shallow bowls and scatter the diced apple and hazelnuts on top and drizzle with salsa verde.
California Olive Ranch oils are available at Whole Foods stores, Sur La Table, Costco, and on Amazon.com, as well as the company's online store: http://purchase.californiaoliveranch.com/main.sc.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Pumpkin Pie Frappe (photo courtesy of Mount Gay Distilleries Ltd.)
The folks at Mount Gay Rum have sent us a delicious holiday-inspired cocktail sure to put everyone in the spirit of the season. With pumpkins in great abundance at farmers markets and local grocers, making homemade pumpkin puree should be a snap.
Created in Barbados in 1703, it is the oldest brand of rum in existence. Being the easternmost of the islands of the West Indies, Barbados has been the first port of call for many a British sailing ship over the centuries. Those sailors grew very fond of the local rum, carried it abroad, and created millions of devotees in the process. George Washington is said to have insisted on having a barrel of Barbados rum available at his 1789 inauguration.
The Royal Navy gave its sailors a daily rum ration for many years. Plenty was kept available on board and after the Battle of Trafalgar in 1805, Admiral Horatio Nelson's body was preserved in a cask of rum for the voyage to England.
Mount Gay Rum's long association with sailing continues to this day. The company sponsors over 110 regatta events worldwide, and is a a major sponsor of the United States Sailing Association.
Mount Gay Rum Pumpkin Pie Frappe
Ingredients for 1 Drink
• 2 Ounces Mount Gay Rum Eclipse
• 3 Ounces half-and-half
• 1 Cup vanilla ice cream (slightly softened)
• 4 Teaspoons pumpkin puree (homemade or canned)
• 2 Teaspoons Sugar in the Raw
• Pinch ground cinnamon
• Pinch ground allspice
Preparation
1. Combine all of the above ingredients into a blender and blend until smooth.
2. Serve in nicely chilled cocktail glass. Garnish with freshly grated nutmeg.
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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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Alaskan King Salmon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
The U.S. Food and Drug Administration (FDA) may soon approve the sale of genetically engineered (GE) salmon to American consumers. Incredibly, the FDA may do so without requiring that the fish be labeled as geneticall engineered.
Marion Nestle, a professor in the Nutrition, Food Studies and Public Health Department at New York University has 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.”
Misleading Shoppers as a Sales Strategy?
Wild salmon delivers tremendous nutritional benefits, but the possible action by the FDA could lead shoppers seeking healthy food for their families tp unknowingly buy a GE substitute. Scientists have cautioned that there has been insufficient study of its impact on human health and the environment.
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.
Frightening New Revelations on Environmental Impact
After submitting a Freedom of Information Act request, the consumer advocacy group Food & Water Watch received numerous recent internal documents and emails from the U.S. Department of Interior’s Fish & Wildlife Service (FWS) exposing startling concerns about the GE salmon for which the company AquaBounty is seeking approval.
“Nice work Greg,” Denise Hawkins, PhD, FWS Regional Geneticist wrote to a coworker in September. “Especially pointing out that there is no data to support the claims of low survival in the event of escape, which I agree with you all is a big concern. I also agree…that using triploid fish [which AquaBounty claim have undergone a sterilization process] is not foolproof. Maybe they [the FDA] should watch Jurassic Park.”
A Very Real Threat to Wild Salmon
The FDA is required by law to conduct an environmental impact statement for any regulatory action that could negatively affect the human environment. The agency has not done so yet. Despite AquaBounty’s claim to produce only sterile salmon, the company admitted that up to 5% of their GE salmon eggs could be fertile, prompting the FDA to label the company's claims “potentially misleading”.
According to FWS internal emails, contrary to AquaBounty’s claims that GE salmon would be grown in closed systems (and therefore unable to escape), FWS employees received news of a proposal to grow the fish in a facility that would discharge into the ocean off the coast of Maine.
“No matter what precautions you take, fish escape and once they do, there is no closing that door. So, that being said, I think it is very bad precedent to set,” said one FWS program supervisor.
The FDA is closing a public comment period on November 22nd and could approve the product as soon as November 23rd.
To learn more about efforts to protect consumers from GE salmon, go to: Food & Water Watch – Take Action: Stop Frankenfish
To view tips from the Organic Consumers Association on avoiding GM foods, go to: Non-GMO Shopping Guide
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Green Beans (© Carolyn Thompson | Dreamstime.com)
Thanksgiving is rapidly approaching and many will soon be making final decisions on side dishes. We think this recipe calling for one of America's great heirloom foods makes a fine seasonal choice for the anuual autumn feast. Gathered in the Midwest and East-Central United States, the American Black Walnut is a splendid choice for an indigenous ingredient. Its superior, pungent flavor has elevated it to the status of the "Ultimate Nut" for foodies who place rigorous demands on their recipes.
American Black Walnuts can turn everyday dishes into exciting signature creations with their rich, robust, almost smoky taste. No other walnut can match the distinctive depth of its flavor. The Hammons Company of Missouri is one of the world’s premier suppliers of American Black Walnuts, so here’s a healthy recipe from the folks at Hammons for your culinary consideration.
Ingredients
• 1 Pound green beans, trimmed, cut into 2 inch lengths
• 2 Tablespoons butter
• 1 Teaspoon grated fresh ginger
• 1/4 Cup raisins, minced
• 1/4 Cup American Black Walnuts
• 2 Tablespoons lemon juice
• Salt & Pepper to taste
Preparation
1. Cook green beans in large pot of boiling, salted water until crisp-tender, about 6 minutes; drain. Rinse under cold water to cool, drain well.
2. Melt butter in heavy, large skillet over medium-high heat. Add ginger, raisins and black walnuts; cook until ginger and black walnuts are just golden brown, stirring constantly, about 2 minutes.
3. Add green beans and lemon juice and cook until beans are heated through and coated with black walnut mixture, stirring constantly, about 2 minutes. Season with salt and fresh ground pepper.
To learn more about a couple of America's superb heirloom nuts, go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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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
Wild Sockeye Salmon (photo by Kayak Lady, courtesy of morgueFile.com)
Wild seafood from the frigid waters of Alaska is distinctively delicious, coming from a naturally evolved ecosystem that can be found no where else on earth. While delivering a uniquely rich flavor to please the palates of seafood lovers, the wild salmon offers nutritional benefits to keep you young-of-mind and heart healthy over an active lifetime.
And there is another reason to love the bounty brought in by Alaska’s hearty fishing fleet. Under the Alaska State Constitution, all seafood from the state’s abundant waters must be harvested in a sustainable manner. So we can enjoy those delightful delicacies for years to come, without guilt, knowing that future generations will be enjoying the same for many years to come.
Be Very Wary of Farmed & GE Salmon
In contrast, there have been alarming reports regarding the safety of farm-raised salmon. One sample of farmed salmon studied by the U.S. Environmental Protection Agency found levels of PCB's so high that it advised eating it no more than once every two months. PCBs have long been known to cause cancer.
Unethical sellers have been detected passing off farm-raised salmon as wild-caught, and now there is the dreaded prospect that the U.S. Food & Drug Administration may soon approve a genetically engineered (GE) salmon. It would be the first GE animal ever approved for human consumption. When GE salmon inevitably escape into the wild, they will forever alter what Nature created.
Vital Choices Need to Be Made
Distressed by the knowledge that farmed salmon threatened to replace wild salmon in the marketplace and destroy their livelihood in the process, Alaskan fisherman Randy Hartnell and his wife Carla started Vital Choice® in 2001.
Carla explained during a recent visit to Norma Kamali’s Wellness Café in midtown Manhattan:
Our goal was to let people know that when you choose sustainably harvested wild salmon, you are choosing more than just a fine meal. You are promoting your health, the health of coastal fishing communities, the environment, and the precious wild salmon it sustains. You really are making a vital choice.
Safe & Healthy Is Fashionable
When asked how someone from an industry so often associated with hardly eating at all, iconic fashion designer Norma Kamali mused on the thought of a drink from “a plastic water bottle with a cigarette chaser” for a moment, then commented on the absurdity of using harmful, chemical products to enhance one’s beauty. She said she couldn’t help but be distressed by the “toxicity” that surrounds us in so many aspects of our daily lives.
A tour of the great olive growing regions of Europe led Norma to networking with people who shared her concerns. Being a businesswoman extraodinaire, she shows a special affinity for people who meet daunting challenges with an entrepreneurial spirit, folks like Randy and Carla Hartnell. Having established her Wellness Café as a forum for educating people about alternatives for a healthier life, on Wednesday she had the dynamic couple and their daughter come by to illustrate their important work with appetizing samples.
Over the years the Vital Source product line has grown to include wild-caught halibut, cod, albacore, sardines, mackerel, smoked King salmon, organic wild blueberries, trail mix, and much more. Among the “much more” is some really savory dark chocolate, always crafted from Fair Trade cocoa.
A Down Side to Wild Salmon?
Is there a down side to wild salmon? Well, there is the cost. A recent trip to a specialty food store found fresh wild salmon beautifully displayed on a bed of crushed ice. It was $40.00 a pound, quite an extravagance for an American family on a grocery budget.
Randy and Carla Hartnell’s answer is to offer wild-caught seafood, flash frozen and sealed in a preservation packet within hours of its harvest, ready for direct sale to consumers online. Real wild flavors made affordable, but still naturally brimming with the antioxidants, vitamin D, and omega-3s essential to heart, skin, brain, and eye health, not to mention a vibrant mood.
To learn more about Randy and Carla Hartnell’s company, go to: Vital Choice®
To learn more about Norma Kamali’s efforts to spread the word on wellness, go to: Norma Kamali’s Wellness Café
Here are some of American Feast’s favorite recipes for enjoying healthy & delicious Wild Alaskan Salmon:
• Chef Simpson Wong's Wild Salmon Tataki with Roasted Red Pepper Recipe
• Mustard Roasted Wild Salmon with Cranberry Sauce Recipe
• Wild-Caught Alaskan Salmon with Pineapple Orange Sauce Recipe
• Southwestern Smoked Salmon Pita Recipe with Chipotle Sauce Recipe
• Smoked Salmon Pasta Salad Recipe
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
 
Midnight Moon & Humbodlt Fog Cheeses (photos courtesy of Cypress Grove)
It’s hard to imagine a time when goat cheese wasn’t popular in the U.S., but a mere 25 years ago virtually all the goat cheese sold in the U.S. was imported from Europe. That’s where the story of Cypress Grove begins, when a few enterprising Americans, mostly women, made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners and retailers. One of those entrepreneurial Americans was Mary Keehn, the Founder of Cypress Grove.
Wanting a source of healthful milk for her children, Mary began raising Alpine goats in the 1970s. She quickly discovered that she had a natural talent for selectively breeding goats. Her herd began winning numerous awards and before she knew it, Mary was recognized as America’s premier breeder of Alpine dairy goats.
Necessity Leads to a Mother's Invention
As Mary’s goat stock continued to improve, she was faced with an unexpected consequence: surplus milk from 50 goats! Armed with her kitchen stove, way too much goat milk, and a knack for inventing unique and delicious recipes, Mary began dabbling with cheese making. It soon became clear that selective goat breeding was only one of Mary’s many talents; she had a natural flair for cheese making as well.
In 1983, with the help of family and friends, Mary made the move from kitchen hobbyist to cheese making entrepreneur…and footwear aficionado! Often entrepreneurs talk about wearing many hats. Mary remembers footwear: rubber boots for milking goats, sterile clogs for making cheese, comfortable shoes for office work, and relative to the rest, uncharacteristically high heels for sales and marketing! Local chefs and restaurants bought her cheese and word spread fast about the taste and quality.
Truffle Tremor (photo courtesy of Cyrpress Grove)
Even the Best Needs Time to Succeed
From the outset, Mary strove to make the highest quality, best-tasting artisanal cheeses. Market acceptance, however, was slow. Americans, it seemed, had become accustomed not only to the strong, tangy goat cheeses made in France, but also bland, sliced “cheese” wrapped in plastic. It took quite a few years before consumers developed a palate for the smooth, delicate flavors of Cypress Grove cheeses. Mary used this period of slow, steady growth to take special care of her customers and to work in conjunction with other goat cheese pioneers to develop the American market.
Patience, hard work and a commitment to quality paid off, and over time a large, loyal following began to seek out the Cypress Grove label. Today, Cypress Grove Chevre employs 42 and has awards from the American Cheese Society, the U.S. Cheese Championship, the World Cheese Awards and the National Association for the Specialty Food Trade.
A Commitment to Quality Matched by a Commitment to Community
In 2009, the U.S. Small Business Administration (SBA) presented Mary with its Small Business Person of the Year award. The SBA award’s criteria is not only for developing an outstanding business; a business must also help make a contribution to the community.
“We realize that quality must be evident in more than the cheese,” said Mary. “We have to have excellent milk, and that means healthy goats and family farms. By contributing to our employees and community, we make it clear that we are all motivated by the same commitment to quality of life. This award affirms that our focus is appreciated and valued by the business community as well as by our customers.”
Today, Cypress Grove is renowned for its innovative range of fresh, aged and ripened cheeses, many invented by Mary. The company continues to garner international awards for excellence and is a recognized leader in the making of artisanal goat cheese in the U.S.
If you’d like to leaqrn more about some of Cypress Grove’s most acclaimed artisanal goat cheeses click on any of the following:
Truffle Tremor
Humboldt Fog
Midnight Moon
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Seasonal Squash (photo by Mary K. Baird, courtesy of morgueFile.com)
Paint the Town Slow will feature cocktails made by New York's "Slowest" mixologists, local food from some Snail of Approval restaurants and "Slow friendly" celebrities who will auction themselves off during the event. Only 100 tickets are available so buy your tickets today.
Paint the Town Slow will be held at 53 Wyckoff Street, Brooklyn, from 6:30 pm to 9:30 pm on December 8th, running simultaneously with the last hours of the Slow Food NYC Experience Auction which begins online on November 28th. At the party, bidders can participate via smart-phones or an on–site computer to compete with off-site bidders for the one-of-a-kind experiences.
Slow Food NYC Online Experience Auction
Would you love to learn the secret of making a perfect biscuit from one of the top bakers in the city? Or, do you ever wish you had a tutor to help you navigate the nuances and subtleties of high end Scotch? How about just relaxing at home with friends while a renowned NYC chef whips up a three course meal in your own kitchen?
Just in time for "Cyber-Monday" and the holiday shopping season, The Slow Food NYC online Experience Auction will auction off eating, drinking and farming experiences that are not available anywhere else. With everything from celebrity mixologist cocktail parties to tours of the farms that supply some of New York's "slowest" restaurants, these experiences make excellent holiday gifts (or gifts to yourself).
100% of the auction proceeds will support the Urban Harvest Program.
Harvest Time in Urban Schools
This past spring, Slow Food NYC built their first Neighborhood Farm in Brownsville, Brooklyn. During the summer, 60 children living in neighborhoods with very limited access to fresh food, learned to plant, tend, harvest their home-grown produce and prepare healthy lunches, which they enjoyed communally.
Their Neighborhood Farm joins Harvest Time in Schools as part of Slow Food NYC’s new Urban Harvest Program.
Through Harvest Time in Schools, Slow Food NYC financially and logistically supports good food education in 10 schools. Harvest Time in Schools includes: edible gardens; good food and nutrition education, including hands-on cooking; and student-run farm stands, offering fresh, seasonal food grown by the kids or from local farms.
This year, they hope to raise $20,000 so they can continue their programming on the farm and in the schools.
You can get more info on the Slow Food NYC online auction & view the growing list of available experiences at: Slow Food NYC Events & Auction
For more information on Harvest Time in Schools, go to: Slow Food NYC’s Urban Harvest Program
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
Morning on the Farm (photo by Brian McNulty, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
On a golden, dappled-sun Sunday afternoon in October, Slow Food’s founder Carlo Petrini spoke to an amphitheater full of foodies. By foodies, I mean old hippies, professors, farmers, restaurant operators, and journalists. That was about half the crowd, the other half, whom Petrini had come to see were Princeton students.
One Man’s Quest
Petrini began his quest for good food in the mid eighties when McDonald’s attempted to put a McDonald’s hamburger joint in his hometown in Italy.
Now, I ask you. What was McDonald’s thinking? Not only are Italians bound to tradition, and ceremony, and strict values, they are as stubborn as army mules. The very idea that they thought they could plop down one of their slimy faux food places in his little piece of Italian heaven, the Spanish Steps in Rome, did not go down well.
And, as we have seen, the power of an idea, the quest of one man, the fire and passion of a movement, has changed the way the world sees food and promises to save our world from itself. As well as from the McDonald’s of the world.
How did Petrini do this? In 1977, he began contributing culinary articles to communist daily newspapers il manifesto and l’Unità.
Today, he is an editor of multiple publications at the publishing house Slow Food Editore and writes several weekly columns for La Stampa. He was one of Time Magazine’s heroes of 2004. In 2004, he founded the University of Gastronomic Sciences, a school intended to bridge the gap between agriculture and gastronomy.
No Farmers, No Food
So what did he have to say at Princeton? He exhorted the students to become farmers, pointing out that fewer than 1% of Americans are engaged in farming now, as opposed to a number approaching 30%, 50 years ago. When he asked for a show of hands, two went up.
Petrini pointed out that eating is an agricultural act. And it is his firm belief that unless people get reconnected to their food, to the earth, and to the process of making food, the entire universe is doomed.
He understood, he said, that students today have a deeper understanding and sense of responsibility to culinary and biodiversity than they did 20 years ago.
The Food System Has Caused a Food Crisis
He went on to say, that Michelle Obama (who has just been named one of the top 100 game changers in America this year by Huffington Post, for her work in food) got her start when she was a student at Princeton which has had a large organic garden for years.
Petrini believes (and we certainly agree) that the current food system is responsible for the current food crisis. And that we must change the system on a global level to effect any meaningful change.
Factory Farming & the Loss of Biodiversity
Not only has factory farming depleted the soil, and ruined the quality of food grown there, it has caused us to lose biodiversity. The loss of biodiversity is the result of a loss of variety in both animal breeds and plant varieties based on market demand. In our current system, only price matters. But we have lost the perspective to understand the difference in value and price.
Petrini concluded that we must change and we must change quickly. He pointed out that Rome fell, their empire collapsed, and all was lost because they couldn’t grasp a vision for the future.
Carlo Petrini believes Slow Food is that vision. We agree.
Buy Carlo Petrini’s latest book online: Terra Madre, Forging A New Global Network of Sustainable Food Communities.
You will be energized as we are here at The Silver Cloud Diet. It’s nice to see someone who agrees with us and carries the flag. Thank you Mr. Petrini.
To learn more about the Slow Food Movement and find a local chapter, go to: Slow Food USA
Linda West Eckhardt
Linda West Eckhardt is a James Beard Award winning cookbook author and Co-founder of 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
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
7 Apples (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
A visit to the local supermarket and the farmers market made it clear that we remain in the thick of America’s apple harvest season. Both markets are bursting with a wonderful variety of fresh apples, not to mention newly-pressed, mouth-watering cider.
The continued abundance has us once again turning for apple recipe ideas to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. She writes in her book, “Apple crumbles are one of the easiest desserts to put together. Just peel and slice the apples, mix the pecan crumble ingredients together and sprinkle them over the top, and pop the crumble into the oven.”
Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile. Follow Melissa’s guidance for this recipe and everyone in your house will savor the aroma while it bakes!
Ingredients
For the Apple Orchard Filling
• 7 Large tart apples (roughly 3 pounds), peeled, cored, and cut into 1/4-inch slices (a combination of Macouns, McIntoch, Golden Delicious, and Granny Smiths is great!)
• Juice of 1 lemon
• 1 Cup sugar
• 1/2 Teaspoon ground cinnamon
• 1 Tablespoon all-purpose flour
For the Pecan Crumble
• 3/4 Cup pecan pieces
• 3/4 Cup plus 2 tablespoons all-purpose flour
• 3/4 Cup firmly packed light brown sugar
• 3/4 Cup Teaspoon salt
• Pinch freshly grated nutmeg
• 1/8 Teaspoon ground allspice
• 8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly
Preparation
Before you start, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Lightly butter a 10-inch deep-dish baking dish or 2-quart ovenproof casserole. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling
1. In a large bowl, stir together the apples and lemon juice. Sprinkle the sugar, cinnamon, and flour over the apples, and stir to combine.
2. Pour the apples into the baking dish.
To Make the Crumble
1. In a large bowl, stir together the pecans, flour, brown sugar, salt, nutmeg, and allspice. Stir in the melted butter.
2. Spread the crumble over the apples.
To Complete the Crumble
1. Place the baking dish on the prepared cookie sheet. Bake for 1 hour and 20 minutes, or until the juices are bubbling and thick.
2. Remove to a wire rack to cool before serving. Serve warm with whipped cream.
Some final words from Melissa, “Fruit crumbles are best eaten the day they are baked, but they do keep better in the refrigerator than pies (no crust!) They can last up to 2 days. Wrap with plastic wrap or aluminum foil. Unwrap to warm in the oven or microwave for 30 seconds before serving.”
To learn more about Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Grazing with Mom (photo by Emily Roesly, courtesy of morgueFile.com)
It was more than a little disturbing to learn that while the U.S. Food and Drug Administration (FDA) may be on the verge of approving genetically engineered salmon, it went ahead and shut down an artisanal cheesemaker in Montesano, Washington due to concern over raw milk contamination.
Montesano’s Estrella Family Creamery is a family-owned business with a grass-based farm that scored big at the prestigious 2010 American Cheese Society Awards:
• Weebles: First in class (Smoked Italian Styles)
• Caldwell Crik Chevrett: First in class (Sheep's or Mixed Milks)
• Jalapeño Buttery: Second prize (Flavored, Peppers)
Estrella's cheeses were also served at a James Beard Dinner in New York, but according to a blog post from Beth Buczynski on care2.com, “FDA officials arrived unannounced at the most well-known artisanal creamery in Washington and posted a seizure order that named all cheeses on the property.”
Ms. Buczynski writes that the FDA acted after “…an inspection by the Washington State Department of Agriculture turned up Listeria monocytogenes (L-mono), a bacteria found in animal feces, in the creamery's production areas and in its finished cheese, according to court records.”
The FDA’s seizure order includes every cheese in production at Estrella, not just those that tested positive for L-mono, despite the fact that no illnesses had been linked to the company’s foods, according to the Washington State Department of Health.
Estrella’s co-owner Kelli Estrella told the Seattle Times, "We very aggressively went after the problem." The company voluntarily recalled several cheeses, destroyed some of them, and paused production while it improved the facility, but that was not enough to keep the FDA from moving forward.
On the Farm-to-Consumer Legal Defense Fund web site, attorney Pete Kennedy criticizes the heavy handedness of the FDA’s actions, “For the last thirty-eight years, and possibly further back, there have been no reports of illness caused by the consumption of raw milk that was attributed to L-mono.”
“All Estrella Family Creamery cheeses are made with raw milk from animals grazed in our organically maintained pastures,” says the creamery’s web site.
To view the blog post from Beth Buczynski cited above, go to: FDA Shuts Down Artisanal Cheesemakers In Washington
To view Pete Kennedy’s piece on the Farm-to-Consumer Legal Defense Fund web site, go to: FDA's Ace in the Hole
To visit the web site of Montesano’s award-winning, artisanal cheesemaker, go to: Estrella Family Creamery
To view a selection of artisanal American cheeses go to: Artisanal & Crafted Cheeses
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
Cauliflower (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
Autumn’s well underway in America’s northern climes and that means it is soup-making time. This hearty soup recipe comes from Chef Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned co-op that believes, “The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with seven farmers forming an organic farming cooperative in 1988. Today, membership has grown to over 1,600 family farms.
Back to the soup! Here’s what author Terese had to say about it, “Ever since the cold, soggy day in Edinburgh when I first tasted this soul-satisfier at a restaurant, I knew I would have to replicate it at home.” We’re sure glad she did! She recommends using the freshest produce available and organic ingredients whenever possible. That’s great advice for a wonderful recipe for getting warmed up when the weather has cooled. Come to think of it, that’s great advice for every recipe!
Ingredients for 6 Servings
• 2 Tablespoons Organic Valley Butter
• 1 Cup Chopped Leeks
• 5 Cups Chopped Cauliflower
• 3 1/2 Cups Vegetable stock
• 1/2 Cup Organic Valley Half-and-half
• 1 Tablespoon Chopped Fresh Tarragon, Divided in Half
• 4-6 ounces Crumbled Buttermilk Blue Cheese, Divided in Half
• Salt & White Pepper to Taste
Preparation
1. Melt butter in pot over medium-low heat.
2. Add leeks; cook until tender.
3. Add cauliflower and enough stock to barely cover cauliflower; simmer until cauliflower is tender, 12-15 minutes.
4. Coarsely puree the solids with a little of the liquid.
5. Re-combine solids and liquid in the pot.
6. Stir in half-and-half, plus half the tarragon, and simmer slowly 3-4 minutes.
7. Stir in half the cheese; season with salt and white pepper to taste.
8. Ladle soup into bowls, sprinkling some of the remaining blue cheese and tarragon over each one.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' co-op go to: Organic Valley Family of Farms
If you’d like to try this recipe using an outstanding artisanal blue cheese click on either of the following:
1. Buttermilk Blue Cheese
2. Buttermilk Blue Cheese Affinee
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
Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
Concerned about the prospect of genetically modified (GM) animals making it into America’s food supply? We are, and we're very disturbed that GM salmon may soon be approved by the U.S. Food & Drug Administration (FDA) with no labeling required.
The GM salmon would be the first genetically modified animal ever approved for consumption by American families. The freakish salmon produced by engineering grows to fives times the size of Atlantic salmon in the wild. Its approval would set a terrible precedent, certain to smooth the way for all manner of genetically modified animals making it into the food supply and untraceable.
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.
Health and environmental concerns have led many countries and regions around the world to ban various GM foods and crops.
GM 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 2009, the American Academy of Environmental Medicine called on “Physicians to educate their patients, the medical community, and the public to avoid GM foods when possible and provide educational materials concerning GM foods and health risks."
Labeling GM Foods
We have long called for the labeling of GM foods. We believe giant biotech corporations resist labeling because they know consumers do not want to purchase GM foods. There doesn’t seem to be a single company that has voluntarily labeled its products as genetically engineered.
Marion Nestle, a professor in the Nutrition, Food Studies and Public Health Department at New York University, has been quoted by the Washington Post, “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.”
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."
Tell Congress to Protect Our Families
Now, Katy Kiefer of the nonprofit Food & Water Watch tells us a bill has been proposed in the U.S. House of Representatives that would ban genetically engineered fish from reaching our food system. Our elected representatives need to hear directly from every concerned citizen who supports such a ban.
Food & Water Watch is looking for volunteers to help collect postcards to support legislation that would ban GE fish. To learn more about how you might help, go to: Food & Water Watch – Take Action
To view tips from the Organic Consumers Association on avoiding GM foods, go to: Non-GMO Shopping Guide
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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