Polyface Eggmobile (©photo courtesy of Polyface Farms)

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

Among several main characters, FRESH features urban farmer and activist, Will Allen, a 2008 recipient of the MacArthur “genius” grant and recently named one of Time’s 100 most influential people; sustainable farmer and entrepreneur Joel Salatin, made famous by The Omnivore’s Dilemma, the best-selling book by Michael Pollan, who is also featured in the movie; and, Kansas City supermarket owner David Ball, who is challenges our Wal-Mart-dominated economy every day by stocking his stores with products from local suppliers.

The film's director, ana Sofia joanes, says:

FRESH portrays a movement that is happening in America and worldwide. The alternative food market is the fastest growing market in the United States, even though it still makes up a minuscule percentage of the food economy. And it’s incredibly energetic. Where it will lead us, I don’t know. Lin Yutang, a Chinese writer and inventor, said that “Hope is like a road in the country; there was never a road, but when many people walk on it, the road comes into existence.”

Director ana Sofia joanes

FRESH tells the stories of real people, connecting audiences not with facts and figures or apocalyptic policy analysis, but with examples of personal initiative and concrete ways to engage in a new food model.

To learn where you can see the film, or possibly host a screening, go to: FRESH the Movie

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Vanderbilt Avenue Martini (photo courtesy of Harvard Common Press)

This drink's name comes from the address of a posh New York City bar, The Campbell Apartment, in which it was first mixed and served. I have spent many pleasant evenings there with friends after work on Friday. Stop by and ask for Paris at the bar and tell him Jeff Deasy says hi. If you won’t be getting there anytime soon, you can still enjoy some savory sipping by making it at home.

Something about the taste of sage makes a cocktail feel more dressed up, though cucumber says casual to me. Put them together, add hints of flowers and pineapple, and you've got a drink that tastes and feels just as comfortably refreshing in a lawn chair by the pool as in a luxury penthouse.

Ingredients for 1 Drink

• 2 Organic sage leaves
• 1 Ounce organic cucumber vodka
• 3/4 Ounce fresh organic pineapple juice
• 1/2 Ounce elderflower liqueur
• Organic Vanilla Bean-Infused Sugar (recipe follows)

Preparation

1. In a cocktail shaker, gently muddle one of the sage leaves (but don't mangle it). Add the vodka, pineapple juice, and elderflower liqueur, and fill the shaker with ice cubes. Shake vigorously, then strain the mixture into a martini glass rimmed with the infused sugar (see below).

2.Place the remaining sage leaf in the palm of one hand and "spank" it with the other to release its aroma. Float the leaf in the center of the drink as a garnish.

Organic Vanilla Bean-Infused Sugar Recipe

In a sealable container, bury 2 to 3 organic vanilla beans, each slit lengthwise with a paring knife, in 1/2 cup organic raw sugar. Allow to sit overnight, covered, at room temperature. Remove the vanilla beans from the sugar and pour the infused sugar into a small saucer. Moisten the rim of a cocktail glass with a small slice of lemon or lime, then invert the glass and dip it into the sugar.

To learn more about the book in which this recipe is included go to: Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Agriculture organic dairy farm (© Bigpressphoto | Dreamstime.com)

Genetically engineered alfalfa poses so severe a threat to the $2 billion organic dairy industry that a lawsuit has been filed to prevent its introduction to the nation’s farm fields. The suit was filed by attorneys for the Center for Food Safety (CFS) and Earthjustice against the U.S. Department of Agriculture (USDA).

The GE crop is engineered to be immune to the herbicide glyphosate, which Monsanto markets as Roundup. USDA data show that 93% of all the alfalfa planted by farmers in the U.S. is grown without the use of any herbicides. With the full deregulation of GE alfalfa, USDA estimates that up to 23 million more pounds of toxic herbicides will be released into the environment each year.

Watching Out for Consumers or Big Biotech?

“USDA has once again failed to provide adequate oversight of a biotech crop,” said Andrew Kimbrell, Executive Director of the Center for Food Safety. “This reckless approval flies in the face of overwhelming evidence that GE alfalfa threatens the rights of farmers and consumers, as well as significant harm to the environment. The USDA's Animal and Plant Health Inspection Service has refused to apply and enforce the law and instead has chosen to bow to the wishes of the biotech industry.”

This is the second case challenging the legality of USDA’s handling of GE alfalfa. In 2007, in another case brought by CFS, a federal court ruled that the USDA’s approval of the engineered crop violated environmental laws by failing to analyze risks such as the contamination of conventional and organic alfalfa, the evolution of glyphosate-resistant weeds, and increased use of Roundup.

Toxic Monsanto

Earthjustice attorney Paul Achitoff commented: “We expect Monsanto to force-feed people genetically engineered crops—that’s its business model. We hoped for better from the USDA, which has much broader responsibilities. GE alfalfa will greatly increase use of toxic chemicals from coast to coast, threatens the organic dairy industry, and will have farmers going back to Monsanto every year to buy its patented seed and Roundup.”

To read the full press release on which this item was based, go to: Farmers and Consumer Groups File Lawsuit Challenging Genetically Engineered Alfalfa Approval

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Smoked Salmon Devilled Eggs (Mitch Mandel/Organic Gardening/Rodale Inc.)

I wasn’t too fond of eggs as a boy, but the deviled eggs my aunt Peggy made for family gatherings was the great exception. They always went fast! A taste of deviled egg still brings back wonderful memories, so it was a treat to come across this contemporary version of the classic hors d'œuvre.

Jeanne Ambrose developed this recipe for her book, “Heartbreak Recovery Kitchen” in 2010. She’s a contributing food editor to several publications including Organic Gardening, and a former editor and recipe developer for Better Homes and Gardens magazine. Jeanne teams with her daughter Lindsey, a small-space gardener extraordinaire with a penchant for cooking fresh and local. She goes for full-flavored, somewhat-spicy cuisine with a flair for ethnic-fusion feasts.

Smoked Salmon Deviled Eggs

Ingredients for 12 Servings

• 6 Large hard-boiled eggs, peeled
• 3 Tablespoons Greek yogurt
• 3 Tablespoons chopped smoked salmon, divided
• 1 Tablespoon mayonnaise
• 1 Heaping teaspoon dijon mustard
• 3 Teaspoons drained capers, divided
• 2 1/2 Teaspoons finely chopped garlic scapes, green onions, or fresh chives, divided
• Sea salt and freshly ground black pepper, to taste (optional)

Preparation

1. Cut the eggs in half. Put the yolks in a small bowl and mash with a fork. Stir in the yogurt, 2 tablespoons of the smoked salmon, the mayonnaise, the mustard, 2 teaspoons of the capers, and 2 teaspoons of the garlic scapes. Season to taste with salt and pepper.

2. Spoon the yolk mixture into the egg white halves. Cover and store in the refrigerator for up to 24 hours.

3. Garnish before serving with remaining smoked salmon, capers, and scapes.

For lots of great tips on growing your own healthy and flavorful ingredients, go to: Organic Gardening Magazine

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Reefs in Galley Head (photo by Enzo Cositore, courtesy of morguefile.com)

Here's an Old Irish Blessing for you:

May you live as long as you want, And never want as long as you live.

And an Irish Quotation:

Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat. - Alex Levine

For travel info and special offers on trips to Ireland you can visit: Ireland.ie

Posted by Jeff Deasy at 12:20 AM | Permalink | Comments (1) | TrackBacks (0)

Farmers Market (©photo by Rodney Campbell, courtesy of morgueFile.com)

Written by Derek Singleton, Software Advice

The locavores are swarming and the popularity of local food is increasing across the nation. The number of farmer’s markets has more than tripled since the USDA started tracking these numbers in 1994 – increasing from 1,755 to 6,132. In 2010, direct sales from farmers to consumers increased to over $1.2 billion. And consumers aren’t the only ones with a rising demand for local food. More and more, organizations such as supermarkets, restaurants, schools and others are sourcing food locally.

To meet this burgeoning demand, local food distributors must scale up their operations from direct sales of small quantities to wholesale transactions. The problem, according to Michelle Miller of UW Madison’s Center for Integrated Agricultural Systems, is that “a lot of the mid-scale distributors, the logistics people who used to consolidate produce, have gone out of business.”

Local distribution networks, termed “food hubs,” are trying to fill that void. Food hubs are like farmers’ markets and distributors rolled into one. They surfaced to provide local farmers with the infrastructure to store, process, distribute, and market local food to consumers and institutions. The current demand for local food positions food hubs to expand their role in food distribution. However, they lack the necessary technology to manage operations on a larger scale.

Managing Through Low-Tech Means

Most food hubs are decidedly behind the curve technologically. Transactions are usually coordinated through a combination of phone, email, and fax. Everything from scheduling pickups and drop-offs to planning routes is handled in this manner. Managing transactions like this may be feasible for the moment, but it won’t work as food hubs expand. To effectively manage relationships with more customers and farmers, they’ll need more advanced technology. This will range from Internet databases for managing customers relationships to distribution software to manage logistics.

Luckily, technology solutions for food hubs are surfacing. Three promising ones are match-making services, Internet-based buying clubs, and distribution management systems. None of these technologies are exactly new – but their adaptation to food hubs is. Each product provides food hubs with a way to get their local produce out to the general market more efficiently.

Matchmaking Programs

Food hubs have helped farmers overcome the marketing obstacle by using online match-making programs that link producers to buyers. These match-making programs are interactive communities that function a lot like Match.com for local food. Local food lovers can log on and find their perfect peach in just a few clicks. There are two general types of match-making services: those that link buyers to local food, and those that add a distributor to the mix.

An example of the first type is a pilot program called Food Hub, released by the non-profit Ecotrust. This program provides a forum for buyers and sellers to interact. Buyers seeking local food can find nearby sellers, but its up to them to complete the transaction and pick up the food. This leaves an empty middle in the supply chain, forcing buyers and sellers to coordinate the logistics.

Making the match is critical but bringing the food to the buyer is also very important. The platform FarmsReach helps address some of the logistical issues issues related to local food distribution. Their matchmaking tool links buyers, sellers, and distributors. The link to a distributor helps small and mid-size farmers address the challenge of delivering their produce.

Internet-Based Buying Clubs

For food hubs that want to distribute the produce themselves, an Internet-based buying club is a good option. This has been a popular method of aggregating buyers and sellers since the early 2000’s. Buying clubs work by farmers pooling together their crops and delivering a single order of goods to multiple customers. Buying clubs are a logical method of delivery for food hubs as it allows them fulfill many orders with a single drop. These Internet-based buying clubs simultaneously help food hubs connect with customers and simplify distribution operations.

One of the most impressive examples of a food hub using this distribution method is the Oklahoma Food Co-Op. It has over 3,000 members, and processes more than 700 orders a month. Every month, the co-op’s 200 producers meet to fill orders from the buying club and crisscross the state to deliver to the more than 50 drop-off locations. The buying club helps the Oklahoma Food Co-Op aggregate produce and cut down on the number of drops that need to be made – but it does nothing to help manage inventory and plan distribution routes.

Distribution Management Systems

To manage inventory and plan distribution routes, food hubs need something that is more powerful than a matchmaking program or an Internet buying club. According to the USDA, developing a solution for efficiently planning routes is one of the most critical pieces to scaling up food hubs. This is a missing piece in the effort to enable local food to reach more buyers in the community.

Distribution software can help food hubs pull together the advantages afforded to them by matchmaking programs and Internet-based buying clubs. The main benefit is the ability to track delivery trucks and plan delivery routes. Tracking delivery trucks and planning routes will help food hubs deliver produce along the most efficient routes and keep feel usage down. These benefits will be critical to avoiding waste in distribution operations.

Putting It All Together

There is one major obstacle holding food hubs back from adopting distribution software: cost. Traditional food distribution software can cost tens of thousands of dollars, which is more than food hubs can pay. Even the most profitable food hubs don’t have such large budgets.

However, Software as a Service (SaaS) options are beginning to offer affordable options to food distributors. These solutions provide software via the Internet and offer friendly subscription-based pricing that food hubs can afford. The lower up-front costs of the SaaS model holds promise for food hubs that need to get a better handle on their logistics.

If food hubs can combine the customer-facing applications of Internet based buying clubs and matchmaking services with distribution software, they will be equipped to expand their operations.

To learn more about the topic, go to: Software Advice

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

Posted by Jeff Deasy at 12:15 AM | Permalink | TrackBacks (0)

Green Apple Cocktail (©photos courtesy of Ultimat Vodka)

The Chicago River will be dyed green and millions will be in the streets of Manhattan to celebrate St. Patrick's Day when everyone can be Irish for a day. There will be drinks served, and we're happy to provide this great little refresher in the day's traditional color.

Ultimat is produced in Poland, where the vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through the generations by local craftsmen and our friends at Ultimat Vodka have put it to very good use.

Ultimat Vodka's Green Apple Cocktail

Ingredients

• 1½ Ounces Ultimat Vodka
• ½ Ounce apple schnapps
• 1 Ounce green apple coulis or purée
• Juice of ½ lime
• Deep-fried granny smith apple for garnish

Preparation

1. Combine all ingredients and shake.

2. Serve straight up or on the rocks.

3. Garnish by floating a slice of deep-fried granny smith apple.

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

White Pekin Duck (© Nancy Tripp | Dreamstime.com)

We attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.

One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.

Ingredients for 4 Servings

• 4 Whole duck breasts
• Salt & pepper

Preparation

1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.

2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).

3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).

Doc’s Draft Apple Cider Reduction

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt

Preparation

1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.

2. Serve over seared duck breasts.

We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.

Chef Melanie Underwood

To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Avion Sunshine (©photo courtesy of Tequila Avión)

At 2:00 am on March 13th, tired men and women will turn their clocks forward one hour, marking the beginning of daylight savings time. But just because you have one less hour in your day, doesn’t mean you have to skip happy hour! In honor of daylight savings, our friends at Avión recommend the Avión Sunshine, made with their extraordinarily smooth-tasting Avión Tequila.

Ingredients for 1 Drink

• 1½ Ounces Tequila Avión Anejo
• 1 Ounce Apple Flavoured Liquor (can use apple juice as a sub)
• ¼ Ounce Pear Juice
• Splash of Egg White
• Dash of Fresh Lemon
• Pinch of Ground Cinnamon

Preparation

1. In a shaker add all ingredients over ice then shake and strain.

2. Avión Sunshine can be served either straight up or on the rocks & garnish with a thinly sliced pear.

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

Posted by Jeff Deasy at 03:36 PM | Permalink | TrackBacks (0)

Bell Pepper (©photo by xandert, courtesy of morgueFile.com)

How do turmoil in the Middle East and a deep freeze in Mexico impact U.S. families?

These events will not only cause the rise in food prices to continue; they will change the way we eat, according to George Ball, chairman of national garden company W. Atlee Burpee & Co.

The U.S. Department of Agriculture forecasts the food inflation rate will increase by 3%. Given the volatile food market top economists contend this rate could be even higher. This would add more than $20 to the average monthly food bill for a family of four.

Although the average household now spends $2,658 on food served outside the home, families who looked to fast food restaurants for low-cost meals during the recession won’t be able to rely on the drive-thru in 2011. McDonald's, for example, recently said it might have to raise the cost of a Big Mac and other menu items by more than 2%.

Mr. Ball expects more Americans to turn to vegetable gardening now to offset food and soaring gas prices.

A pack of red pepper seeds will produce about 20 pepper plants each, producing 15 peppers per plant. Mr. Ball asks, “Would you rather pay $2.00 for one red pepper, or is it more sensible to grow $600 worth of red peppers in your own backyard for an investment of $4.95 in seeds?”

Home grown tomatoes, cucumbers and even lettuce result in similar savings. Mr. Ball added, “Saving money ‘growing your own’ will add value to not only your pocketbook, but also your taste buds and overall physical health. Gardening gets you—and your kids—outdoors.”

To have a look at the heirloom seeds & plants available from Mr. Ball’s company, go to: W. Atlee Burpee & Co.

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Alfalfa Field (©photo by Irish Eyes, courtesy of morgueFile.com)

"It’s time to use our collective power to move the market directly. It’s time we let the food companies know that we have new healthier criteria if they want to keep us as customers."

Written by Jeffrey M. Smith, Institute for Responsible Technology

We’re angry! MILLIONS of us are angry and outraged at the approval of GM alfalfa. And on top of that, the USDA also did an end-run around the courts to keep GM sugar beets growing, AND approved a GM corn used for ethanol.

So what do we do? Surrender? Never!

Before I propose a way forward, I want to share a victory you may have missed in the first paragraph. I said MILLIONS. That’s right, there are millions of us. And you can hear our frustration flying around in blogs, emails, press reports, petitions, etc. Do you remember the reaction just four years ago when GM sugar beets were approved for sale? There was nothing close to this response. It was hardly a blip. Where we have come in just a few years is a cause for celebration. And an unprecedented opportunity to throw our new weight around.

Within the first six months of last year, we witnessed more people in the US than ever before enthusiastically getting the word out about the dangers of GMOs. This was in part due to the huge internet distribution channels that have been getting articles and videos out to MILLIONS every month. (Thank you all!) And then there was the high profile media coverage of GE salmon and the sugar beet and alfalfa court cases.

In spite of their bitter outcomes at the hands of the USDA, the prolonged alfalfa and sugar beet fights actually helped elevate GMOs on our personal and national radar screens.

And now with MILLIONS of us grasping the significance and devastating loss of yet another crop, we have the components in place for a national revolution. We have the knowledge, the emotion, the network, and the profound injustice. Now we need an action plan. Enter Alfalfa: Plan B.

Commit to No GM Alfalfa

It’s time to use our collective power to move the market directly. It’s time we let the food companies know that we have new healthier criteria if they want to keep us as customers. And front and center in those new criteria is to commit to no GM alfalfa in their supply chain (which is used as animal feed, particularly to dairy cows).

This is our moment! Send a letter to dozens of dairies and food companies simultaneously. Let them know how strong we feel and how MILLIONS strong we are. When they get the message about the coming non-GMO tipping point, they’ll realize it’s time to remove all GM ingredients, not just alfalfa.

Share this “click and send revolution” with your friends, shop using the Non-GMO Shopping Guide, and tell the food companies the truth about GMOs. And for those who want to do even more, you are invited to join a local or national Non-GMO Action Group, to expand our numbers even further!

Send a letter now!

To help choose healthier non-GMO brands, visit Non-GMO Shopping Guide.

© copyright Institute For Responsible Technology 2011.

Author Jeffrey M. Smith

International bestselling author and filmmaker Jeffrey Smith is the leading spokesperson on the health dangers of genetically modified (GM) foods. His first book, Seeds of Deception, is the world’s bestselling and #1 rated book on the topic. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, provides overwhelming evidence that GMOs are unsafe and should never have been introduced. Mr. Smith is the executive director of the Institute for Responsible Technology, whose Campaign for Healthier Eating in America is designed to create the tipping point of consumer rejection of GMOs, forcing them out of our food supply.

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

Posted by Jeff Deasy at 10:00 AM | Permalink | TrackBacks (0)

Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)

“Mardi Gras is a thing which could hardly exist in the practical North. For the soul of it is the romantic, not the funny and the grotesque. Take away the romantic mysteries, the kings and knights and big-sounding titles, and Mardi-Gras would die, down there in the South.” -Mark Twain

Laissez Le Bon Temps Roulet!

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

Posted by Jeff Deasy at 12:20 AM | Permalink | TrackBacks (0)

U.S. Government Poster from World War II (courtesy of Library of Congress)

Could a quick history lesson lead to a better future?

During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The US government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.

The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."

A Social Phenomenon

Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Our current obesity epidemic must have been unimaginable to those gardeners.

Today there are many gardens that are very much like the Victory Gardens of old. In backyards across America folks are growing their own produce, spices and herbs. They harvest fruits and vegetables that have been raised without pesticides and enjoy them when they are at the peak of their freshness and nutritional value. Adding home-grown fare to the fresh produce from a local farm stand or a farmers market gives gardeners the best of both worlds.

Community Gardens

If you’d like to try your hand at growing some food of your own but don’t have your own backyard, you can join a community garden. In 2004, the American Community Gardening Association (ACGA) estimated that there were already 18,000 community gardens across the USA and Canada. Urban community gardens can be found from South Central Los Angeles to the Bronx in New York City. If there’s no community garden near your home, think about organizing your neighbors to get one started.

Funded by federal grants, GreenThumb has been a program of the NYC Parks Department since 1995. The nonprofit organization has over 600 member gardens serving 20,000 city residents. New York University released a study of the effect of community gardens on nearby property values. The study of 636 community gardens in NYC showed a positive effect on sales prices of residential properties within a 1,000-foot radius of a community garden when compared to properties outside the 1,000-foot ring, but still in the same neighborhood. The effect was significant and increasing over time. The tax benefit to the city over a 20-year period was estimated at $647 million dollars or $1 million per garden. Who knows how much might be saved on medical costs by the healthier diet the gardens make possible.

Not all benefits are measured in dollars. Here’s what Karen Washington from the Garden of Hope in the Bronx had to say about her experience:

To grow your own food gives you a sort of power and it gives people dignity. You know exactly what you’re eating because you grew it. It’s good, it’s nourishing and you did this for yourself, your family and your community.

If you'd like to start a garden in your community or your backyard here's some info that should help:

American Community Gardening Association

Cooking from the Heart of the Garden

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

Posted by Jeff Deasy at 12:10 AM | Permalink | Comments (5) | TrackBacks (0)

Grits Casserole with Mushrooms, Prosciutto & Provolone (©photo courtesy of Oxmoor House, Inc.)

We don’t see them on many menus here in the Northeast, but we learned to love grits as a staple part of a hearty breakfast during travels through the South. It was a delight to see this recipe combining grits with some of our other favorite ingredients (prosciutto!) for a breakfast casserole that will provide plenty of fuel for a busy day.

The collection of recipes should dispel the notion that you have to give up your favorite comfort foods in order to eat healthy. There are only 287 calories in a serving of this casserole, and there’s not a breakfast, lunch, dinner, dessert or sides recipe in the book that will endanger a diet for weight loss.

Grits Casserole with Mushrooms, Prosciutto & Provolone

Ingredients for 6 Servings

• 5 Cups water
• 1¼ Cups stone-ground yellow grits
• ¾ Cup (3 ounces) shredded sharp provolone cheese, divided
• 1 Teaspoon salt, divided
• Cooking spray
• 1½ Teaspoons butter
• ¾ Cup chopped onion
• 2 Garlic cloves, minced
• 4 Cups thinly sliced Portobello mushrooms (about 6 ounces)
• 3 Cups thinly sliced shiitake mushroom caps (about 41⁄2 ounces)
• 1 Teaspoon dried herbes de provence
• 1¼ Teaspoon freshly ground black pepper
• 1 Cup chopped prosciutto (about 3 ounces)
• 1/3 Cup dry white wine
• 3 Large eggs, lightly beaten
• 2 Large egg whites, lightly beaten
• 1 Tablespoon chopped fresh parsley

Preparation

1. Bring water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and ½ teaspoon salt. Spoon grits mixture into an 11 x 7–inch baking dish coated with cooking spray.

2. Preheat oven to 350°.

3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.

4. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.

Note: To make ahead, cook the grits, spoon them into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.

Calories 287; Fat 9.6g (sat 4.4g, mono 3.1g, poly 0.9g); Protein 16.3g; Carb 35.7g; Fiber 2.3g; Chol 131mg; Iron 2.9mg; Sodium 832mg; Calc 136mg

To learn more about the book in which this recipe is included, go to: Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light

To learn more about some of the world’s finest prosciuttos from La Quercia, click on either of the following:

Green Label Prosciutto

Prosciutto Piccante

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)