Wild Hibiscus Flower (photo by Elchfan, courtesy of morguefile.com)
Our friend Gary Regan, the author and spirits expert, has never been very keen on garnishes. That’s not to say he’s a curmudgeon on the subject. Far be it from Gary to deprive a martini drinker her olive or three, or fail to recognize the value of a “properly handled” twist of lemon, or a wedge of lime in a gin & tonic. And he’s written, “Some aromatic garnishes are essential to certain drinks, too. Take the Angostura bitters that are dashed on top of a pisco sour, for instance. In truth, it's the bitters that elevate this cocktail to its classic status.”
It’s just that most of the time Gary’s attitude toward garnishes is “Why bother?” So he took us by surprised when he introduced us to his Wild Hibiscus Champagne Cocktail. We were stunned to learn he had a jar containing 50 wild hibiscus flowers preserved in hibiscus syrup at home. It turned up unexpectedly at his doorstep one day and our Master Mixologist found a perfect use for it with this creation. Besides making an elegant Champagne cocktail this recipe provides the pleasure of seeing the lovely flowers open when the bubbly is poured.
Ingredients for 1 Drink
• 3/4 Ounce VSOP Cognac
• 1 Dash Peychaud's bitters
• 1 Teaspoon hibiscus syrup
• 1 Wild hibiscus flower
• Chilled Champagne
Preparation
1. Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
2. Add the hibiscus flower and slowly fill the glass with chilled Champagne.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
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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
Bellini (photo courtesy of Harvard Common Press)
Occasions like the arrival of a new decade call for a truly "classic" Champagne mixed drink the Bellini is an excellent choice. It is the creation of Harry Cipriani, the legendary bartender at Harry's Bar in Venice. He mixed up the first one in 1948. The story goes that the name traces its history to a fifteenth-century painter, Jacopo Bellini, known for a "pink glow" in his paintings, echoed nicely by the glow of the drink.
This version of the Bellini is included in “Champagne Cocktails, 50 Cork-Popping Concoctions & Scintillating Sparklers”, the new book from mixologist extroadinaire, A.J. Rathbun. He writes:
Remember old Harry and Venice and Jacopo and art the next time you have a Bellini, and you'll be better for it. You'll also be better if you can use white peaches in your puree, along with a bit of lemon juice (a trick I learned from cocktail genius Gary Regan), and always use the Italian sparkling wine Prosecco.
Happy New Decade & Cheers!
Ingredients for 2 Drinks
• 2 White peaches, pitted
• Ice cubes
• 1/2 Ounce freshly squeezed lemon juice
• 8 Ounces Prosecco
Preparation
1. Put the peach flesh and skin, one or two ice cubes, and the lemon juice in a blender. Blend until you have a smooth puree.
2. Pour 2 ounces of the precious puree into each of two flute glasses. Slowly, stirring gently with a long spoon, add 4 ounces of Prosecco to each glass. Serve immediately.
A Note: To track down white peach puree, go to: Perfect Puree
To learn more about the book in which this recipe is included go to: Champagne Cocktails, 50 Cork-Popping Concoctions & Scintillating Sparklers
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Dried Ancho Chili Pepper (© Photographer: Bruce Mcintosh | Agency: Dreamstime.com)
Deep snow, bracing winds and chilly nights have brought thoughts of hot soups and stews to mind of late. The nice thing about soups and stews is that besides being great at warming you up they can also be some of the healthiest foods in a cook’s repertoire. This spicy southwestern stew is no exception. It’s loaded with healthy produce, delivers protein from two types of beans, and has no animal fat.
We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by the talented Chef-Instructor Sabrina Sexton. Remember, it’s not just a healthy meal. It packs a spicy kick, so please heed the Chef’s advice and season to taste! We recommend using a good extra virgin olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 6 Servings
• 2 Tablespoons extra virgin olive oil
• 1 Cup green peppers
• 1 Cup red peppers
• 1 Cup chopped onion
• 2 Cloves garlic, minced
• 1 Cup diced butternut squash
• 1 Chipotle pepper in adobo sauce, minced
• 1 Teaspoon ground ancho chili pepper
• 1 Tablespoon ground cumin
• 28 Ounce can of plum tomatoes, coarsely chopped
• 1½ Cups white beans
• 1½ Cups black beans
• 1 Cup water or tomato juice
• Salt to taste
Preparation
1. In a large saucepan, over medium heat, heat the olive oil. Add the peppers, onion and garlic. Cook, stirring, until the onions are golden, about 10 to 12 minutes. Add the squash and cook 3 to 4 minutes more.
2. Add the chipotle, ancho chili powder and cumin and cook, stirring, for 2 minutes. Stir in the plum tomatoes, beans and water or juice. Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more water or tomato juice as needed, about 45 minutes.
3. Taste and adjust the seasoning. Serve in bowls with southwestern polenta cakes or fresh baked semolina bread.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
A Healthy Walk with Dad (photo by Phaedra Wilkinson, courtesy of morgueFile.com)
The U.S. is the world’s wealthiest nation with obesity rates that are the highest in the world, yet millions of American families are struggling to get enough to eat. Besides getting help from government, people are turning in record numbers to emergency pantries, soup kitchens, and shelters to ward off hunger.
According to the U.S. Department of Agriculture, the vast majority of American families, more than 85%, have “access at all times to enough food for an active, healthy life for all household members.” Still, in a country of more than 300 million people, that means millions of families are experiencing a lack of food “at least some time during the year.”
Recent recessionary times have increased the number of Americans in households lacking consistent access to adequate food by 13 million people, for a total of nearly 50 million. The rates of food insecurity and very low food security are now the highest recorded since the federal government’s first national food security survey in 1995.
Government Assistance
The Supplemental Nutrition Assistance Program (SNAP), the federal program formerly known as the Food Stamp Program, along with helps put healthy food on the table for over 35 million people each month. Benefits are provided on an electronic card that is accepted at most grocery stores. The program now includes nutrition education partners to help clients learn to make healthy eating and active lifestyle choices.
Nonprofit Organizations
More than 12 million children are threatened with the risk of inadequate food and hunger in the U.S., according to a report from Feeding America, a nonprofit organization. The organization provides emergency food assistance to an estimated 25 million low-income people annually by supporting a network of 206 food banks in all 50 states, the District of Columbia, and Puerto Rico. The organization says that every dollar donated provides seven meals for hungry people and just five dollars provides 20 bags of groceries.
Millions of backyard gardeners grow far more produce than they can possibly use. Ample Harvest is a nonprofit enabling America's backyard gardeners to find local food pantries and then share their garden bounty with them. The campaign has rolled out nationwide and over 800 food pantries and food banks across America have registered. The campaign's goal is to diminish hunger in America by facilitating the donation of extra backyard garden produce that might otherwise spoil.
To visit the web sites of the nonprofit organizations’ cited above, identify local pantries where food can be donated, and get more information on how to help those in need, go to:
1. Feeding America
2. Ample Harvest
To find out how and where to apply for SNAP benefits, go to: U.S. Department of Agriculture
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Organic Cherry (photo by xololounge, courtesy of morgueFile.com)
Consumers around the globe are concerned about the safety of genetically modified (GM) food. In 2010, there were developments in several countries that should leave them hopeful for a healthier and more sustainable food supply.
Just a few weeks ago a U.S. judge ordered the destruction of illegally planted GM sugar beets, U.S. District Judge Jeffrey White wrote, "The legality of [the] defendants' conduct does not even appear to be a close question," and the seedlings "shall be removed from the ground."
The case was a victory for GM opponents Earthjustice and the Center for Food Safety, who were joined in the case by several organic seed producers from Oregon's Willamette Valley. The organic farmers fear unintended crossbreeding that would complicate exports to markets wary of modified crops in Europe and elsewhere.
GM Farming Loses Court Battle in Germany
On November 29th, Germany's Federal Constitutional Court upheld restrictions on genetic farming and also ruled that anyone who engages in the practice should be held economically liable for any damage caused to conventional crops.
The suit was brought by Saxony-Anhalt against the country’s Genetic Engineering Act. The suit claimed that the act was a violation of occupational freedom. The court dismissed the claim and said that the restrictive rules against genetically engineered crops were “suitable and necessary and also appropriate.”
Labeling Launched by France's Carrefour
The ruling in the German court came about a month after French grocery retailer Carrefour launched a 'non-GM' label. ”Nourri sans OGM” (“free from GM feed”) has been added to over 300 products in Carrefour’s French stores.
The company said studies found 63% of customers would stop consuming food products if they knew the products came from animals fed with GMOs.
Carrefour France executive director James McCann said:
We have a very strong belief in Carrefour to inform our customers and give them the freedom to choose. With this new labelling, we allow our customers to decide in a transparent way whether or not to buy products from animals having been fed GM-free food. Being a responsible retailer is a fundamental value for us.
American Companies Opposed to GM Sugar Beets
American Feast founder Jeff Deasy has long called for the labeling of GM food, saying, "The biotech industry opposes such labeling because they know consumers don't want to buy GM foods." In 2009, the company joined Organic Valley and more than 70 other businesses in pledging not to use or sell genetically modified beet sugar. The companies believe there has been insufficient study of the long term effects of genetically modified crops on human health and the environment.
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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
(©photo courtesy of Industrias Licoreras)
My how the year has flown by! Monday, December 20th is National Sangria Day and we’ve done almost nothing to be ready for the big day. Fortunately, the mixologists at Botran Rum have created a Holiday Rumgria to honor the classic drink and there’s still enough time to clean and polish the silver punch bowl.
Botran Añejo Reserva is another member of the family of fine rums from Guatemala, copper-colored, distilled from fermented sugar cane syrup, and a balanced blend of rums aged from 5 to 14 years in a variety of barrels. Botran Añejo Reserva has a rich body, just one of the signature characteristics of Guatemalan rums.
Ingredients for a Large Batch
• 1 Bottle of Botran Reserva
• 22 Ounces of Sauvignon Blanc
• 34 Ounces of Apple Cider
• 12 Ounces of Lemon Juice
• 17 Ounces of Holiday Syrup (*recipe below)
• 17 Ounces of Black Berry Puree (**recipe below)
Preparation
1. Add all ingredients to a Large Punch Bowl
2. Stir well for a few minutes
3. Place in Fridge for a 2-3 hours
4. Stir well and serve
*Holiday Syrup Recipe
1. Place 6 cups of water on pot and bring to a boil
2. Turn down to simmer and stir in 7 cups of sugar until dissolved
3. Add a 4 inch piece of ginger thinly slice, 6 cinnamon sticks, ½ teaspoon nutmeg, ½ teaspoon clove, ½ teaspoon all spice and half an orange peel.
4. Let simmer on low for 30 minutes on low.
5. Take off stove top and refrigerate overnight and double strain to remove additives.
6. Ready to go
**Black Berry Puree Recipe
1. Add 5-6 small containers of Black Berries to blender with just enough Holiday Syrup to puree it.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Blueberry-Pecan Scones (©photo courtesy of Oxmoor House, Inc.)
What could be better than walking into a kitchen filled with the aroma of fresh-baked scones on a wintry morning? Not much, and if you think you can't enjoy blueberry-pecan scones because you're watching your weight, guess again. Our friends at Cooking Light have delivered a recipe that will leave your diet intact.
Actually, they've put together a whole book of recipes that will help. And it's a big book, full of beautiful photographs to inspire home cooking. The brand new "Cooking Light Mix & Match Low-Calorie Cookbook" offers multiple choices for each of three meals a day, and a couple of snacks besides. Make your choices from each category and you'll consume just 1,500 calories a day, enjoying delicious food all the while.
Here's what our friends had to say about this recipe, "Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries. Leftover scones are nice with tea later in the day."
Ingredients for 10 Servings (serving size: 1 scone)
• 1⁄2 Cup 2% reduced-fat milk
• 1⁄4 Cup sugar
• 2 Teaspoons grated lemon rind
• 1 Teaspoon vanilla extract
• 1 Large egg
• 9 Ounces all-purpose flour (about 2 cups)
• 1 Tablespoon baking powder
• 1⁄2 Teaspoon salt
• 3 Tablespoons chilled butter, cut into small pieces
• 1 Cup fresh or frozen blueberries
• 1⁄4 Cup finely chopped pecans, toasted
• Cooking spray
• 1 Large egg white, lightly beaten
• 2 Tablespoons sugar
Preparation
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
3. Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.
Calories 196; Fat 6.6g (sat 2.2g, mono 2.9g, poly 1g); Protein 4.4g; Carb 30.2g; Fiber 1.4g; Chol 31mg; Iron 1.5mg; Sodium 308mg; Calcium 107mg
a little more…
If you’d like larger portions, cut the scones into 8 wedges before baking. You’ll get a heftier wedge weighing in at 245 calories per scone.
To learn more about the latest cookbook from the editors of Cooking Light, go to: Cooking Light Mix & Match Low-Calorie Cookbook
For a holiday gift that will warm the heart of any baker, 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
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
Water on Fire (© 2010 International WOW Company)
New York State Governor David Paterson has issued an executive calling a temporary halt to high volume hydraulic fracturing and horizontal drilling for natural gas, which is often referred to as fracking. Environmental activists have expressed concern that the governor’s order will allow vertical drilling. The governor contends that vertical drilling has been proven to be safe.
Fracking was deeply criticized in the Sundance award-winning documentary, “Gasland”. Josh Fox made the film after he was asked to lease his land for gas drilling. That led him to embark on a cross-country odyssey. His journey led to the film charging fracking with leading to chronic illness in humans, toxic waste deadly to farm animals, disastrous explosions, and poor regulation of the gas drilling industry.
States Differ on Approach to Fracking
In neighboring Pennsylvania fracking is already widespread, but NYS has been more cautious about its potential harm to the environment and the drinking water of millions of New Yorkers. Governor Paterson’s executive order will allow for another round of public review and input. It also calls for a revised draft of a NYS Department of Environmental Conservation’s (DEC) Draft Supplemental Generic Environmental Impact Statement. The DEC is directed to release a revised draft on or around July 1, 2011, after a public comment period lasting at least 30 days.
“New York’s draft plan to oversee fracking was fatally flawed and wouldn’t protect our waters or our health,” said Katherine Nadeau, Water & Natural Resources Program Director, Environmental Advocates of New York. “Re-releasing a revised draft plan for public comment will give New Yorkers another opportunity to demand the strongest possible protections.”
Prior NYS Legislative Ban Vetoed
The state legislature overwhelmingly passed legislation earlier this year that outlined a moratorium on both horizontal and vertical wells until May 15, 2011. Governor Paterson vetoed that legislation when he instituted the longer moratorium that more narrowly defines the types of drilling to be restricted.
The Independent Oil and Gas Association of New York (IOGA of NY) said in a statement, “We are grateful to Governor Paterson for his courage and clear-headed judgment in vetoing S.8129-B (Thompson)/A.11443-B (Sweeney). This bill would have had far-reaching consequences to the state’s oil and natural gas industry, and to the communities in which our member companies work.”
Long Battle Ahead
Kate Sinding, a senior lawyer with the Natural Resources Defense Council, wrote in her blog:
For anyone who has been following the dire staffing and budgetary cuts at DEC over the past several years, it is evident that an additional six months is nowhere near sufficient to generate a satisfactory new review. The state needs enough time to get it right this time – to fully consider the range of serious environmental and health threats associated with the risky new industrial activity that would take place, literally, in our backyards.
Actor and director Mark Ruffalo called on citizens to continue to protest against fracking. Last month he was placed on a terror watch list by the Pennsylvania Department of Homeland Security. He has been actively opposed to hydraulic fracturing for natural gas in the Delaware River region, working to arrange screenings of “Gasland”.
The issue will soon be in the hands of the incoming governor, Andrew Cuomo. During the electoral campaign, the Governor-elect said he “would not support any drilling that would threaten the State’s major sources of drinking water.”
To view previous posts on the topic, go to:
NYS Assembly Passes Moratorium on Fracking for Natural Gas
Drinking Water Needs Protection from Natural Gas Drilling
To purchase a DVD of the award-winning documentary by Josh Fox, go to: Gasland the DVD
To see a trailer for the documentary film , go to: Gasland the Trailer
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
Artichoke in Flower (photo by Dani Simmonds, courtesy of morgueFile.com)
Have you ever made a wonderful gourmet dish and then have someone say, "Hey, this tastes great! You could sell that...people would love to buy your food!"
Well, that's pretty much how Hand To Mouth Edibles Gourmet Foods was founded. Aaron Baum, a communications consultant and self-described "guy who loves to cook" listened to the suggestions of friends and family. He took their advice and changed careers to start his own specialty food company crafting delicious and healthy vegetarian alternatives.
Healthy Aaron at the Beach
Aaron knew from the beginning that the key to making his gourmet foods taste so great was using the finest, all natural ingredients. Aaron also realized that high quality spreads and tapenades were not so easily available. In 1997, Hand To Mouth Edibles was brought to the market with all natural, gourmet tapenades and spreads. Ambrosias and tapenades are delicious, versatile products that the professional and the home cook alike can appreciate. They're an appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket.
Aaron and his team at Hand To Mouth Edibles believe in giving something back to the community. They donate a portion of their profits to Share Our Strength, a national non-profit organization working to alleviate hunger and poverty. Day-by-day, Hand To Mouth Edibles is making delicious and healthy food while making a difference in the world!
If you’d like to purchase some veggie delights from Hand To Mouth Edibles click on any of the following:
Best Selling Tapenades Gift Box
Appetizer Gift Box
Black Olive Tapenade
Caramelized Onion Confit
Sun-Dried Tomato Delight
Tantalizing Tapas
Artichoke Ambrosia
Roasted Red Pepper Rhapsody
Spicy Green Olive Tapenade!
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
Hot Holiday Cider (©photo courtesy of Exclusiv Vodka)
Chilling weather has arrived in northern climes so it's time to think of a drink that will leave sippers with a nice warm glow this holiday season. With all the wonderful apple cider available at our local farmers market, we found this cocktail created by Daniel Seelbinder for Exclusiv Vodka to be just the thing.
From the gently rolling wheat fields of Moldova, near the shores of the Black Sea, Exclusiv has received nine coveted International awards and proved its ranking among the most famous names in vodka. Now an independent state, Moldova’s Russian heritage has gifted its distillers with the highest standards for vodka production, using the best quality winter wheat and finest distilling processes to create a truly world-class vodka.
The lengthy works of Russian literature are said to help pass long, icy winters, but the great vodkas surely play a role. Even in locales with mild winters, this hot cider cocktail will add warmth and good cheer to your seasonal gatherings.
Exclusiv Hot Holiday Cider
Ingredients for 1 Drink
• 1 1/2 Ounces Exclusiv Vodka
• 4 Ounces Hot Apple Cider or Apple Juice
• 1/2 Ounce Buttershots Liqueur or Monin Caramel Syrup
• 1 Teaspoon ground cinnamon
Preparation
1. Garnish with whipped cream and caramel sauce
2. Serve in a glass coffee mug
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Seafood (photo by Sister Rahel, courtesy of morgueFile.com)
Consumer advocates at Food & Water Watch have called for “rigorous” government standards to help consumers make informed decisions as to which seafoods are environmentally sustainable. The organization contends that shoppers are currently unable to distinguish between eco-friendly labels that are valid and those that might be misleading.
“People often think that if they buy seafood with an eco-label, it’s automatically a good choice,” said Wenonah Hauter, Executive Director of Food & Water Watch. “Unfortunately, these certifications don’t assure that the product consumers are getting is actually eco-friendly.”
The new guide from F&WW, De-Coding Seafood Eco-Labels: Why We Need Public Standards, lays out the differing approaches of six labeling organizations, highlighting the difficulty of coming to a consensus when it comes to defining ecological sustainability. In some cases there are organizational links to industry raising questions about conflicting interests and the neutrality of the labeling process.
The Marine Stewardship Council, Global Aquaculture Alliance, and Friends of the Sea are among those examined in the report, which finds that while a lack of national standards (such as USDA “organic” for seafood) has allowed private eco-labels to capture large portions of the market, they are not adequate indicators of sustainable seafood choices for consumers, restaurants or retailers.
“Consumers aren’t told that these labels often have a ‘pay to play’ aspect,” said Marianne Cufone, director of Food & Water Watch’s fish program. She explains:
A well-managed fishery that can’t finance certification may not have an eco-label, while one that is less sustainable could be certified because someone paid for it. As a result of this, labels can actually encourage consumers to buy less sustainable products, and it can be challenging for consumers to decipher whether labels are very meaningful.
About Food & Water Watch
The nonprofit organization works to ensure the food, water and fish we consume is safe, accessible and sustainable. So we can all enjoy and trust in what we eat and drink, it helps people take charge of where their food comes from, keep clean, affordable, public tap water flowing freely to our homes, protect the environmental quality of oceans, force government to do its job protecting citizens, and educate about the importance of keeping shared resources under public control.
To view the full report from F&WW, go to: De-Coding Seafood Eco-Labels: Why We Need Public Standards
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
Coconut Palms (photo by Clara Natoli, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Of course, I caught a cold on the airplane coming and going for Thanksgiving holiday across the country. You can almost count on it. Sitting for hours and hours in a closed environment with recirculated air and people hacking and coughing all around you.
Unless you are Superwoman, you’re gonna get a cold.
But there are colds and there are colds. Some move along to worse results. Others stand merely as a little bump in the road.
As for me, I don’t have time to be sick. So I thought immediately of mama’s chicken soup. But of course, now, I know lots better iterations than mama’s.
It’s not for nothing that chicken soup is made from one end of this world to the other, and often for its curative properties.
Does chicken soup’s reputation as a cold and flu remedy stand? Moses Maimonides, a Jewish philosopher and physician, wrote about its healing properties as far back as the 12th century.
In modern times, Stephen Rennard, M.D., a researcher at the University of Nebraska Medical Center, found that chicken soup has anti-inflammatory properties that may reduce the symptoms of upper-respiratory infections, including colds.
So why does chicken soup heal? First off, the bone broth yields trace minerals and vitamins. Adding chilies and citrus adds a giant jolt of vitamin C. Garlic does its magic.
The truth is, you’ll want this soup even if you don’t have a cold.
Thai Chicken Coconut Soup
For the most healthful version of this, make your own chicken bone broth and keep it frozen in quarts. Otherwise, buy organic chicken broth.
Ingredients
• 2 14-ounce cans light unsweetened coconut milk*
• 4 Cups (1 quart) organic chicken broth+
• 2 Cups thinly sliced mushrooms
• 6 Tablespoons finely chopped lemongrass*
• 1/4 Cup fish sauce (nam pla)*
• 3 Tablespoons minced fresh ginger
• 1 Serrano chili, sliced into rounds
• 2 Tablespoons chili-garlic sauce*
• 8 Skinless boneless chicken thighs, thinly sliced
• 1/2 Cup thinly sliced green onions
• 1/4 Cup thinly sliced basil
• 3 Tablespoons fresh lime juice
• 1/4 Cup cilantro leaves
• Sea salt, stevia, and red pepper flakes to taste
Preparation
Combine first 8 ingredients in large soup pot. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. Mix in green onions, basil, lime juice, and cilantro. Adjust seasonings with salt, sweetener and red pepper flakes. Serve hot.
*Available at Asian markets and supermarkets across the country.
How to Make Your Own Chicken Bone Broth
Ingredients for about One Gallon
• 2-4 Pounds raw chicken bones
• 2 Tablespoons apple cider vinegar
• 1 Gallon water
• 1 Large yellow onion, cut in chunks
• 1 Head of garlic, broken into cloves and smashed
Preparation
Simmer bones in water and vinegar at least 5 hours. The bones will soften, and the vinegar helps release minerals into the broth. When broth is cool, skim off fat, strain and store broth in zip locks in the freezer.
Nutritional Readout per cup: 55 calories, fat 1.2 g., protein 5.1g. carbs 0.5 g., fiber 0.
Linda West Eckhardt
To learn more about Linda's most recent work on healthy weight loss, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To 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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Winter Fun (photo by Phaedra Wilkinson, courtesy of morgueFile.com)
Good news recently for those who want more sustainability when it comes to food and water. For the first time a judge has ordered the destruction of illegally planted genetically modified crops and the N.Y.S. legislature just passed a moratorium on “fracking” for natural gas.
On the heels of those victories, the U.S. Congress has passed the Healthy, Hunger-Free Kids Act. Our friend Kate Walsh at Slow Food USA writes, “Over 31 million children in American schools will have a chance of a better school lunch.”
The act’s passage comes at a critical time. For the first time, a generation of American kids is expected to have a shorter life span than their parents.
A Broken System
"Cheetos with cheese does not have a place in a school lunch program," said Josh Viertel, President of Slow Food USA. "It is about time we gave children the school lunch they deserve."
"We know that our food system is broken when the food we feed our children will cause one in three to develop diabetes, and when obesity levels are at an all-time high. This Bill is far from perfect, and has involved large compromises, but is a great achievement towards our end goal of making kids healthier," he continued.
Slow Food USA members have been campaigning for the past two years with over 160,000 Slow Food members joining the ‘Time for Lunch’ Campaign. Thousands signed petitions, emailed or called legislators or attended one of over 300 ‘Eat Ins’ that were held in all 50 states.
"The bill will also help support local family farmers who supply the produce for school lunch through Farm to School programs."
Our Most Valuable Resource
After sending her child to school and seeing the quality of the food schools are forced to serve, Slow Food member and child nutrition advocate for the past 16 years, Dr. Susan Rubin decided to take action.
"What a people don’t realize is that there are a lot of children who rely on school lunch as their main meal of the day. The health of our children is one of the most important investments we can make," she said.
Imperfect progress, but progress nonetheless, and it came because concerned citizens made their voices heard so loudly that they couldn’t be ignored.
To learn more about the Slow Food movement and find a local chapter, go to: Slow Food USA
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
Baked Halibut with Crispy Hummus & Herb Crust (©photo courtesy of Tribe Mediterranean Foods)
What could be better than a dish that’s healthy, sustainable and delicious? Plenty of protein, omega 3s, and so low in calories and carbs, that it doesn’t get much healthier for you, your family, or the environment.
The hummus from the folks at Tribe is all natural, so you’ll have no worries about chemical additives or artificial preservatives. Alaskan halibut is required to be harvested in a sustainable manner by the State of Alaska's Constitution, and using a mix of herbs fresh from your local farmers market is a sure path to pleasing the palate.
Hummus is one of the world's oldest foods. Ancient Egyptians are believed to have used chickpeas 7,000 years ago and the farming of chickpeas in the Mediterranean basin began around 5,000 years ago. With the emergence of health-conscious food trends, hummus has become popular with vegetarians and omnivores alike.
The amount of hummus in a serving of this recipe has only about 100 calories and a 6-ounce serving of halibut contains just over 200 calories. Hummus pairs beautifully with raw vegetables, so try serving this dish with a salad of fresh greens and veggies splashed with a flavorful vinegar for a dining experience that will feel like anything but dieting.
Baked Halibut with Crispy Hummus & Herb Crust
Ingredients for 4 Servings
• Four 6-ounce Alaskan wild halibut fillets
• ½ Cup Tribe Origins Classic Hummus
• ¼ Cup coarse breadcrumbs
• ¼ Cup roughly chopped herbs, i.e: parsley, basil, dill
• Zest of 1 lemon
• Extra virgin olive oil for drizzling
• Sea salt & black pepper
• Lemon wedges to garnish
Preparation
1. Preheat the oven to 400 degrees F.
2. Rinse and dry the halibut filets on paper towels. Season with salt and pepper.
3. Place fish in a baking dish skin side down. Spread ¼ of the hummus on each fillet.
4. Mix together the breadcrumbs with the herbs. Season with salt and pepper. Pat
5. Breadcrumb mix on top of each fillet. Drizzle with olive oil. Bake for 20 mins.
6. Plate the fish, garnish with lemon wedges and serve with salad on the side.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To view a a lovely selection of flavorful vinegars, go to: Artisanal Vinegars
To obtain a discount coupon for the hummus in this recipe, go to: Tribe Origins Classic Hummus Coupon
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
Water on Fire (© 2010 International WOW Company)
Amid widespread concern that hydraulic fracturing for natural gas, or “fracking”, would endanger the high quality of the drinking water for millions in the region, the New York State Assembly has passed a moratorium on the practice. The vote in favor of the moratorium was 93-43.
The N.Y.S. Senate has already approved the measure and it appears likely that Governor David Patterson will sign it into law. The law will ban fracking in N.Y.S. until May 15, 2011. The measure is intended to provide time for a full review by the U.S. Environmental Protection Agency and the N.Y.S. Department of Environmental Conservation.
According to the New York Times, “This is the first time any state has ever taken this kind of action to protect the health and safety of its residents from the consequences of gas drilling,” said Kate Sinding, deputy director of the New York Urban Program at the Natural Resources Defense Council. “It sends a powerful message that New Yorkers don’t want new fracking here unless the industry proves it can be done safely.”
What are the Consequences of Fracking?
Over the last couple of years there have been media reports from Pennsylvania to Texas of drinking water contaminated by natural gas drilling. There have been more than 300 instances of contaminated water in Colorado since 2003, and more than 700 instances in New Mexico, according to Bruce Baizel, senior staff attorney with Earthworks’ Oil & Gas Accountability Project. In West Virginia a once lushly forested area has been transformed into a dead zone.
The measure passed in the wake of revelations that actor Mark Ruffalo had been placed on a terror watch list by the Pennsylvania Department of Homeland Security. He has been actively opposed to hydraulic fracturing for natural gas in the Delaware River region, working to arrange screenings of the documentary film, “Gasland”. The film was awarded a Special Jury Prize at the Sundance Film Festival in 2010.
Fracking Courtesy of Halliburton
“Gasland” offers a devastating critique of the deep drilling practice, originally developed by Halliburton. The film includes footage of kitchen tap water being set ablaze by a homeowner near a site where fracking was taking place. Millions of gallons of water, chemicals and sand are injected into the ground under high pressure, cracking shale and tight rocks to allow gas to flow more freely from the well. It is a toxic mixture and believed to be the prime culprit in the pollution of groundwater in areas surrounding drilling sites. Drinking water hundreds of miles from a well can be contaminated.
Josh Fox made the award-winning documentary “Gasland” after he was asked to lease his land for gas drilling. That led him to embark on a cross-country odyssey. His journey led to the film charging fracking with leading to chronic illness in humans, toxic waste deadly to farm animals, disastrous explosions, and poor regulation of the gas drilling industry. It will be broadcast on HBO through 2012. The DVD goes on sale in December of 2010.
More Fracking on the Way
According to an article published by ProPublica in December of 2009:
In the next 10 years, the United States will use the fracturing technology to drill hundreds of thousands of new wells astride cities, rivers and watersheds. Cash-strapped state governments are pining for the revenue and the much-needed jobs that drilling is expected to bring to poor, rural areas.
Incredibly, a loophole exempts natural gas drilling from the Safe Drinking Water Act. Drilling companies don’t have to disclose the almost 600 chemicals that might be used in fracking and find their way into drinking water.
To purchase a DVD of the award-winning documentary by Josh Fox, go to: Gasland the DVD
To see a trailer for the documentary film , go to: Gasland the Trailer
To view the ProPublica article cited above, go to: Natural Gas Drilling: What We Don’t Know
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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