Ultimat Cucumber Cooler (©photo courtesy of Ultimat Vodka)
It’s been an ultra-hot summer here in the northeast with temperatures climbing above 100 degrees F., and more of those on the way! There’s been too much of feeling a bit sticky at the end of the day, when it’s time for a refreshing shower and an even more refreshing beverage for relaxing and enjoying a late summer sunset.
Our friends at Ultimat Vodka have provided a recipe for just such a restorative, the Cucumber Cooler. Now is the perfect time of year to get an organic cucumber from a local farmer…the difference in flavor compared to a conventional one is incredible. And it would be a shame to mix a truly premium vodka with anything less.
The recipe calls for a beautifully crafted, exceptionally high-quality spirit. Hundreds of vodkas are introduced each year, but only Ultimat vodka is created through a distillation of wheat, rye and potato. Its unique combination of the two grains and potato give the ultra-premium spirit a subtle taste, smooth texture, and rich complexity.
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.
The Ultimat Cucumber Cooler
Ingredients for 1 Drink
• 1 Ounce Ultimat Vodka
• ½ Ounce ginger simple syrup
• ½ Ounce lime juice
• Seltzer or mineral water
• 3-4 Mint leaves
• 2-3 Fresh cucumber rounds
Preparation
1. In a high ball or Collins glass, muddle cucumber, lime juice, ginger simple syrup, and mint. Add Ultimat Vodka and fill with ice. Top with seltzer and stir well.
2. Garnish with a mint leaf and cucumber rounds.
For more information about Ultimat vodka, go to: www.ultimatvodka.com
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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Pike Place Market (©photo by Cheryl Peters, courtesy of morgueFile.com)
It’s not easy being a seafood lover, not if you care about your family’s health and the health of America’s fisheries.
The fresh bluefish I grew fond of eating as a boy on Long Island is now a victim of pollution to the extent that it is only considered safe to eat when consumed very occasionally. The Atlantic cod, once so mighty an economic engine that one was proudly mounted on the wall of the Massachusetts statehouse, is now a depleted species with no encouraging signs of recovery.
What’s a seafood lover to do? Fortunately, our friends at the nonprofit Food & Water Watch have come up with some pretty good answers in their newly released, 2011 Smart Seafood Guide. Here’s what F&WW’s Lauren Wright has to say:
This year we recommend eating invasive species, many of which sound like they came straight out of a sci-fi flick! European green crabs, Asian swamp eels and rusty crawfish are just a few of the strange animals that are jeopardizing native species and taking over local ecosystems throughout the U.S. Our solution? Eat 'em!
The nonprofit organization recently had major event at NYC's famed James Beard House demonstrating how to prepare some of these species, including the deadly lionfish.
For those that might be feeling a bit squeamish about eating species they find strange, keep in mind that species have been going in and out of fashion for hundreds of years. The now venerated lobster served in the toniest of eateries was once considered so undesirable that it was largely fed to prison inmates, something the inmates resented. Prisoners complained that they were being fed far too much lobster!
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 new guide from Food & Water Watch, go to: 2011 Smart Seafood Guide
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A Message from the Bottle.......
Guess who is coming to dinner? Long-time American Feast contributor Chef William Mueller, aka The Mad Scientist, owner of Babblin' Babs Bistro in Tacoma, WA, will soon be meeting you in your kitchen for a circus act of science fusion. Get ready to experiment in boundless culinary territory, FDA approved-Flippin' Delicious Aphrodisiac.
What?
An assortment of Babblin' Babs Culinary Spice Blends, is now available available at Tacoma retailers and online, in plenty of time for the peak barbecue season culminating over Labor Day Weekend!
They include New Orleans, Thai, West Indies, Everyday, Lonestar, and Greek, just to tease your taste buds, with more to come. With these Spice Blends, you will be able to create effortless, imaginative meals in a quarter of the time it usually takes. Your cooking will bring to life exotic flavors from around the world using everyday ingredients, without cookbooks or professional training.
Chef William Mueller
Why?
Chef Mueller says, "I want you to get out of the routine and into the cuisine. Stop spending all of your time preparing your meal and start socializing with family and friends, sip your favorite drink and stay seated at the table."
He continues, "I am not only the creator of these blends, but my family and I use them everyday. After cooking at Babblin' Babs Bistro all day, running around doing errands (including after school activities with the kids)-just like you- I have to make dinner for my family. There is not enough time in the day to do everything that needs to get done AND make nutritious, tasty meals.
Add Flavor & Cut Your Cooking Time!
These spice blends cut your cooking time down to minutes instead of hours. For example- the other night we came home late, I scan what ingredients I have. I grab some chicken, toss it in a pan with some "Greek." Next, steam some corn, sprinkle with "Everyday." Serve these along with some rice and Voila! Dinner for four in under 20 minutes: homemade and tasty."
Tired of tap dancing through the ring of fire every night trying to decide what's for dinner and whether everyone will like what you make? Get down off the trapeze and get Babblin' Babs Spice Blends. Simplify and harmonize your meal times. Make everyday meals an adventure. Where do you want to go today? Use different combinations of blends everyday of the week and travel the world without leaving your dinner table!
Babblin' Babs All Natural Herb Blends are your passport to taste the world....one bite at a time.
Where can you get some? (spice blends, that is)
Babblin' Babs Bistro and online at www.babblinbabs.net
Smooth and Juicy, 1121 Court B., Tacoma, WA 98402
Harbor Greens, 5225 Olympic Drive Gig Harbor 253.851.7911
Contact: Chef William Mueller, Creator of Babblin' Babs Bistro Spices: william@dinnersolutions.net
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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
La Quercia's Founders (Images courtesy of La Quercia)
Herb and Kathy Eckhouse founded La Quercia to create premium quality American prosciutto. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own came from a desire to take advantage the bounty that surrounds them in Iowa.
Herb and Kathy are contributing to the growth of premium, artisan-made American foods by offering fine quality, dry cured meats -- and Iowa with its abundance is the natural place to do this.
La Quercia’s Founders believe that the food we eat can delight us every day. It is their mission to help you make that happen. With each product, they strive to offer a memorable eating experience, one that causes you to stop and savor the moment.
Green Label Organic Prosciutto
For Herb and Kathy great food is more than great taste. It is healthful, nutritious, and pleasurable. It is satisfying sensually, physically, emotionally, and intellectually. It tastes good and it feels good. It pleases and it nourishes. It is part of a responsible food system that sustains you, producers, craftspeople, restaurants, and stores who support their communities and respect the environment.
Great food is made from the highest quality materials, careful adherence to the best of tradition, and the judicious use of modern tools. La Quercia incorporates these principles in determining how they produce and what they select to offer.
Humanely Raised
All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding. They do not use meat from animals that have been given antibiotics, kept in large animal confinement facilities, fed animal byproducts, or given hormones.
Kathy and Herb work in all aspects of the business–selecting and buying pork, salting, trimming, and handling hams and leading a small group of dedicated staff who participate in their production.
Kathy Eckhouse is a long time "foodie" who lived in Europe for several years as a child and adolescent. She is the person all of her friends describe as the best cook they know. Kathy says, "I feel good about what we do, because we use pork from animals that have had a good life. I think prosciutto is a great thing for a well-raised pig to become."
Says Herb, “I love making prosciutto; it's like assisting at a miracle."
If you'd like to learn more about La Quercia's critically acclaimed, artisan cured meats, click on any of the following:
Prosciutto Piccante
Green Label Organic Prosciutto
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Blenheim Hill Farm (©photos courtesy of Smörgås Chef Restaurant Group)
Along with farmers markets, farm-to-table dining is one of our favorite trends. So kudos to pioneers like Chef Dan Barber of Blue Hill in Greenwich Village and thank you to all those joining the movement to serve the freshest, healthiest and most flavorfull food to be found.
That would of course be the freshly harvested produce and other foods raised on local, sustainble farms, made convenient to we urban dwellers, for whom enjoying the talent of a great restaurant chef is far easier than visiting a a great farm.
Blenheim Hill Farm
We’ve just learned that Smörgås Chef Restaurant Group has launched Blenheim Hill Farm-a 150-acre eco-farm located about 150 miles north of Manhattan in New York's Catskill Mountains. The farm will supply the group's Smörgås Chef restaurants and Crepes du Nord creperie and wine bar with naturally grown produce and meats.
Featuring large maple tree forests, rolling pastures and a large spring-fed lake, the farm will produce hydroponic salads, legumes, and heirloom tomatoes-grown year-round in a state-of-the-art greenhouse-as well as herbs, mushrooms, fruit and lingonberries, a Scandinavian staple. The farm will also supply eggs, chicken, beef, pork, and lamb. Heritage animal breeds that produce improved flavor and composition will be pasture-raised to promote animal welfare and proper meat production processes.
A Model for Small-Scale Local Farming
"Our mission is to develop a financially viable model for small-scale local farming, while remaining good stewards of the land and its resources," said Morten Sohlberg, who founded Smörgås Chef Restaurant Group and Blenheim Hill Farm with his wife, Min Ye. "We will adopt, develop and promote innovative ideas and new agricultural technologies that will invigorate a disappearing segment of small businesses in America-the small, sustainable commercial farm."
Mr. Sohlberg and Ms. Ye are not traditional farmers. The entrepreneurial duo-who founded Sessions.edu, the world's largest online design school with over 10,000 students from over 140 countries-have diverse professional backgrounds that span fine cuisine, design, finance, business administration and education.
Mr. Sohlberg, who oversees the creative aspects of Smörgås Chef Restaurant Group's operations, was born and raised in Norway. He has worked as a designer in Milan and an educator at Parsons School of Design. He is as guest lecturer at The Institute of Culinary Education in New York-one of the most acclaimed cooking schools in the nation.
Ms. Ye, who manages Smörgås Chef's financial, operational and business development activities, is a native of China. She worked as a Wall Street investment banker for several years before attending the French Culinary Institute in SOHO, where she obtained her certificate in La Technique training in French classic cuisine.
Diversity Breeds Innovation
"Collectively, we speak over a dozen languages," said Ms. Ye. "It is our varied and non-traditional experience that will help us innovate, compete and thrive as a new breed of farmers. In addition, we will be aided by top experts in the field of sustainable farming and agriculture who will assist us in further developing our vision."
"We are looking forward to the next step, which include providing advanced educational training programs on the farm for agriculture students at various upstate universities," said Mr. Sohlberg, who noted that maple syrup from Blenheim Hill Farm has already been introduced into the group's restaurants.
To learn more about the latest from these dynamic eco-entrepreneurs, go to: Blenheim Hill Farm
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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
Organic Cherries (©photo by jeltovski, courtesy of morgueFile.com)
Though millions of Americans find themselves in belt-tightening times, a new poll has found that most still buy organic foods whenever possible.
In a new survey conducted by Thomson Reuters and National Public Radio, 58% percent of Americans say they choose organic over conventional when they have the opportunity. In a sign that the preference for organics is a trend that is here to stay, 63% of respondents under the age of 35 prefer organic foods, as do 64% of those with a bachelor's degree or more.
Avoiding Toxins & Supporting Local Farms
Among those who prefer organic foods, 36% said they do so to support local farmer's markets and 34% said they wanted to avoid exposure to toxins in non-organic foods. Complete survey results are available here: http://www.factsforhealthcare.com/pressroom/NPR_report_OrganicFoods.pdf
According to the U.S. Department of Agriculture (USDA), there were 6,132 farmers markets as of 2010, up from 1,755 in 1994.
"There appears to be a generational difference in preference for organic foods," said Raymond Fabius, M.D., chief medical officer at the healthcare business of Thomson Reuters. "The strong, positive sentiment among young people indicates they are more concerned with exposure to toxins and place a higher premium on supporting local markets. It stands to reason that, by expanding the network of farmer's markets, we could see a further groundswell around the support for organic foods."
Unique & Conscious Food Choice
"This month's poll gives us some insight into what is going through consumers' minds when they're making the choice of what they will feed themselves and their families," said Scott Hensley, NPR health correspondent and blogger. "We find it especially intriguing that a very small percentage of respondents are choosing organic foods based on taste. This makes organic vs. conventional a really unique case where food decisions are being made consciously by consumers."
The figures in the poll are based on 3,014 participants interviewed from May 2-13, 2011. The margin of error is 1.8%.
To learn more and support organic agriculture, go to: Organic Consumers Association
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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
Green Tea Mojito (photo courtesy of Harvard Common Press)
Organic is everywhere these days, including the cocktail scene. Trendsetting bars and bartenders across the country are adding organic drinks to their menus.
This recipe is author Paul Abercrombie’s green twist on the Mojito, a classic Cuban cocktail well suited to warm weather sipping. It appears on page 117 of his new book, “Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails.” The book makes it possible to mix cutting edge creations at home with a collection of 100 eco-friendly, organic cocktails featuring cutting edge flavors and fresh ingredients. Along with all the recipes the author fully details everything you need to know to build a green bar.
The health benefits of green tea are well known. But what may not be as celebrated is how well it works with mint and rum to make a remarkably refreshing summer thirst quencher. If possible, use freshly picked mint leaves from your garden.
Ingredients for 1 Drink
• 1 Tablespoon freshly squeezed organic lime juice
• 4 Large organic mint leaves
• 2 Teaspoons organic sugar
• 3 Ounces brewed organic green tea, cooled to room temperature
• 1 Ounce organic white rum
Preparation
1. In a Collins glass, muddle the lime juice, mint, and sugar together until the mint is bruised.
2. Fill the glass three-quarters full with ice cubes, pour in the green tea and rum, and stir well.
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
Napa Valley Vineyard (© Photographer: Tom Purcell | Agency: Dreamstime.com)
When Napa Valley vintners beat esteemed French counterparts in a 1976 blind-tasting competition, California wine truly arrived. The region's terroir and unique microclimate have created ideal conditions for over 700 Napa Valley wineries to do their thing, drawing wine enthusiasts year-round to taste their way through the famed Wine Country north of San Francisco.
In addition to sipping the area's signature cabernets on Napa Valley wine tours, there is much more to experience in this region of romantic indulgences. Whether soaking at Napa Valley spas, relishing extraordinary Napa dining, or taking to the skies in a hot-air balloon, you can find endless opportunities to treat yourself at any budget.
Sunset magazine’s editors provide a true local's take on Napa Valley in the free "Sunset Travel Guide, Napa Valley: Wineries, Hotels, Dining, and More 2010". Download the guide and start planning a wine country getaway! Travel tips include:
• Sunset's 38 top Napa Valley wineries, including the finest mainstay vintners, up-and-coming vineyards, off-the-beaten-path gems, and the best bottles to sample
• What to expect at 14 fabulous Napa Valley hotels, from affordable inns to opulent resorts
• Sunset's take on the trendiest Napa dining experiences, from the recently reopened Bottega to the gourmet paradise of Oxbow Public
• The most blissful Napa Valley spas, from secluded natural hot springs to facilities with the freshest mud baths to Napa Valley hotels offering the most lavish body treatments
• Tour and tasting fees at every winery on Sunset's list to help you plan your trip with ease and within budget
• How to work off all that amazing food and wine—and have fun in the process—on biking, kayaking, and hiking excursions. What better way to earn that extra wine-and-cheese flight?
Ready for your Wine Country escape? To claim your free copy of the travel guide, go to: Sunset Travel Guide, Napa Valley: Wineries, Hotels, Dining, and More 2010
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Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
As we know, there is tremendous pressure coming from Big Biotech to get genetically engineered (GE) salmon into America’s food supply. The industry may have millions to spend on public relations and campaign contributions, but science and a wary public are not on their side.
Right now there is legislation in the works that would prohibit the U.S. Food and Drug Administration (FDA) from spending funds to approve the controversial fish. Last month, the House of Congress passed such an amendment and members of the Senate have informed the FDA that they are moving forward with similar legislation.
The Senate stated in a letter that, "Given the strong and growing Congressional opposition to the approval of GE fish in both chambers, spending time on further review of genetically engineered fish would be a waste of taxpayer dollars".
Wenonah Hauter, executive director of consumer watchdog Food & Water Watch, has this to say:
"We're in the middle of an intense budget debate and we have to make some difficult decisions about where to spend federal dollars. The last thing the federal government should be doing is frivolously throwing taxpayer money at a corporate science experiment that could devastate both the public's health and the health of the environment."
New Study Cites GE Threat to Wild Atlantic Salmon
If genetically modified Atlantic salmon were to escape, they could succeed in breeding and passing their genes into the wild, researchers at Canada’s Memorial University of Newfoundland have found. Their research, just published in the journal Evolutionary Applications, explores the potential reproductive implications of genetically modified salmon as they are considered for commercial farming.
“The use of growth-enhancing, transgenic technologies has long been of interest to the aquaculture industry and now genetically modified Atlantic salmon is one of the first species to be considered for commercial farming,” said lead author Darek Moreau, a graduate student who co-wrote the paper along with Corinne Conway, a research assistant, and Dr. Ian Fleming, a professor, all with the Ocean Sciences Centre.
“Yet, little is known about the potential impact on wild salmon populations if the genetically modified species were to escape captivity.”
Trojan Gene Could Lead to Eventual Extinction
One of the key concerns about a transgene escape is the “Trojan gene effect,” caused when a genetically modified fish outcompetes or reproduces equally against wild rivals. If the resulting offspring are genetically inferior this could lead a species towards eventual extinction. Until now there has been no empirical research to demonstrate the ability of transgenic salmon to breed naturally and infiltrate the gene pool of wild Atlantic salmon.
To measure the ability of GE salmon to breed with Atlantic salmon in the wild, the team of researchers from Memorial University’s Ocean Sciences Centre monitored breeding behaviour in a naturalized laboratory setting and used genetic analysis to determine the success of competing individuals at producing offspring.
Wild Males are More Potent Breeders
The scientists found that migratory wild males outperformed their captivity-reared transgenic counterparts in terms of a variety of spawning behaviours, and despite being less aggressive, wild males also achieved higher overall fertilization success, but the threat from GE salmon remains.
“While the transgenic males displayed reduced breeding performance relative to their non-transgenic rivals they still demonstrated the ability to successfully participate in natural spawning events and thus have the potential to contribute modified genes to wild populations,” said Mr. Moreau.
Very Real Threat to Wild Gene Pool
While the study provides an estimate of breeding performance under only a single set of physical and demographic environmental conditions, it does mimic a likely invasion scenario where the genetic background of the transgenic population differs from that of the wild population.
“Our study provides the first empirical observations on the natural reproductive capacities of growth hormone transgenic Atlantic salmon,” concluded Mr. Moreau. “While the resulting ecological and genetic effects of a transgene escape remain uncertain, these data highlight the importance of preventing reproductively-viable genetically modified salmon from entering natural systems.”
To tell your elected representatives to prohibit funding for GE salmon, go to: Food & Water Watch
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Organic Farm (photo by Tana Butler, courtesy of morgueFile.com)
“If you put a label on genetically engineered food you might as well put a skull and crossbones on it.” – a Biotech Executive
For years American Feast has called for the labeling of genetically engineered (GE) foods because we believe consumers should be allowed a clear choice on the consumption of food we believe to be dangerous to human health and the environment.
The most prominent, nonprofit food safety organizations agree with us, as do many socially responsible businesses. We are not alone. Most Americans would like to know whether they are eating food from genetically modified organisms (GMO). A poll by CBS said that 87% of Americans want labeling and that 57% would not buy foods with GMO. More than 30 countries have mandatory labeling of GMO's, including all the European Union countries, Japan, Korea, Australia and New Zealand.
Of course, the Big Biotech industry, with many millions of dollars available for advertising, public relations, lobbying and campaign contributions, is fiercely opposed. As a president of a Monsanto subsidiary put it, “If you put a label on genetically engineered food you might as well put a skull and crossbones on it.”
The Revolving Door
According to Andrew Kimbrell, director of the Center for Food Safety, there has been a revolving door between the biotech companies producing GMO food and the FDA, which approves these foods. In Kimbrell's book, “Your Right to Know, Genetic Engineering and the Secret Changes in Your Food”, he writes about how Michael Taylor went directly from working as an attorney on Monsanto's behalf to becoming the FDA's deputy commissioner for food policy. Under his watch, rBGH (a GMO growth hormone for cows) was approved and studies indicating that rBGH posed health risks were virtually ignored. Eventually, large companies, including Walmart, banned it from their own brands of milk.
There are dozens of other individuals like Taylor, that alternate working for biotech companies and holding high positions in the FDA and other federal agencies pushing through GMO products without thoroughly evaluating their health risks. These officials regularly ignore warnings from scientists within the FDA that caution about placing GMO foods in our food chain without more testing.
Has Big Biotech Made a Single Credible Claim for GMO Foods?
Over the years we have published articles supported by research from independent scientists around the world that have refuted virtually every claim Big Biotech has made about the benefits of genetically engineered crops and animals. GE crops do not increase farm yields and have been shown to decrease them. They are not known to be safe to eat. They have caused severe consequences to the health of animals tested. Yet the industry continues running a grand experiment on human beings, mostly unaware they are consuming GE foods.
Here's Our Solution
There is a short term alternative. Companies, especially food producers and food retailers, can make “GMO-Free” labels on products and store shelves pervasive in the marketplace. A similar strategy has already enjoyed success with “Hormone Free” labels on dairy products. It did take a costly legal battle pitted against Big Biotech for companies like Ben & Jerry’s to establish their right to labels their products as such. (Note: The hormone in question was recombinant Bovine Growth Hormone or rBGH, now easily avoided!)
It is way past time that consumers were given a clear choice on what they purchase to feed their families.
To learn more about GMO foods, go to: The Organic & Non-GMO Report
To learn more about an excellent book on the topic from author Jeffrey M. Smith, go to: Genetic Roulette
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Water on Fire (© 2010 International WOW Company)
As a lifetime New Yorker it’s always been a great comfort (and a tasty treat) to have some of the world’s cleanest and most flavorful water available straight from the tap. So it is absolutely mindboggling that a precious water supply could be fouled with toxic chemicals from deep drilling for gas, despite dire signs of the potential consequences.
For years there have been media reports from Pennsylvania to Texas of drinking water so tainted by hydraulic fracturing, or fracking, that folks are able to light the water from their kitchen tap on fire. 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.
Fracking in Gasland
Film Director Josh Fox made the Sundance 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. As the show “Now” on PBS explained, his journey led to a film that “alleges chronic illness, animal-killing toxic waste, disastrous explosions, and regulatory missteps.” It will be broadcast on HBO through 2012. The DVD went on sale in December of 2010.
“Gasland” shows tap water being set ablaze and explores fracking, a technology developed by Halliburton. Millions of gallons 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. Even drinking water hundreds of miles from a well can be contaminated.
Hundreds of Thousands of New Wells Coming?
Residents of New York State are not alone in facing a future threat to the safety of their drinking water. 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.
Rejection of Fracking Goes International
France became the first nation to ban the use of fracking on June 30th when French senators voted to ban the practice and revoke the fracking permits issued to oil and gas companies. French Environment Minister Nathalie Kosciusko-Morizet said hydraulic fracturing will be illegal and parliament would have to vote for a new law to allow research using the technique.
Back in the States, the New Jersey State Senate voted to ban the practice and North Carolina’s Governor Bev Perdue vetoed a state senate bill that would have allowed fracking in the state.
Jane Preyer, North Carolina’s director of the Environmental Defense Fund said, “The veto sends a clear signal to legislators that rolling back regulations that protect the state’s environment is not a viable business plan for economic recovery or the well being of North Carolina’s families.”
Think Global, Act Local
Though it is hard to believe that risking the health of millions in order to extract natural gas would even be considered, New York State Governor Andrew Cuomo may lift a ban on fracking that took a great, popular effort to establish. The new guidelines will prohibit fracking in N.Y.S. parks and in the New York City and Syracuse watersheds, but allow it in other communities!
New York State Assemblywoman Barbara Lifton, an opponent of fracking, said, “If hydrofracking is not safe in the New York City watershed it’s not safe in any watershed…There’s a tacit admission on the part of the Department of Environmental Conservation that it is not safe and yet it is being allowed.”
Keep Drinking Water Safe
Incredibly, a loophole exempts natural gas drilling from the Safe Drinking Water Act. Drilling companies don’t even have to disclose the almost 600 chemicals that might be used in fracking and find their way into drinking water. Thankfully, our friends at Food & Water Watch have provided a way for concerned citizens to make their voices heard by contacting elected representatives.
To send a message to your elected representative to protect drinking water, go to: Food & Water Watch: Take Action
To see a trailer for the documentary film cited above, go to: Gasland the Movie
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
Bathing Beauties (©photo by korycheer, courtesy of morgueFile.com)
Like a lot of Moms, mine had to live with a very finicky child when it came to food. Actually, “finicky” doesn’t begin to describe how fussy I was when it came to even trying something she had cooked for our family. Sorry about that Mom. If it’s any consolation your efforts were not in vain. I now enjoy cuisines from around the world.
Though it’s too late to spare my Mom the frustration I caused, I’d like to offer a little advice in her honor for all those Moms going through the same torment. It seems there are several known means for broadening the palates of pint-sized, picky eaters.
The Science Says It’s So
Getting school-age children to eat healthy amounts of fruits and vegetables is a daunting challenge for many American families. Having kids participate in the preparation of healthy dishes is often suggested as a way of getting them to eat more nutritious meals, and scientists with the Agricultural Research Service Children's Nutrition Research Center in Houston, Texas have produced a study offering evidence that having kids participate in cooking really works.
"The researchers observed an average increase in consumption of one serving per day of fruit, 100-percent fruit juice, or vegetables, compared to the beginning of the study," according to an article published by the USDA.
The co-author of a study on the effects of cooking on children’s eating habits kids, Isobel Contento, professor of nutrition education at Columbia University’s Teachers College has come to the same conclusion. The New York Times cited this observation from her, “Kids don’t usually like radishes, but we found that if kids cut up radishes and put them in the salad, they love the radishes.”
Cook at Home for Good Health
Cooking shouldn’t be just another chore, like mopping floors. Preparing meals at home can be a fun way to bring family and friends together. One very nice thing about having friends and family gather for dinner is that you can socialize after the meal without having to leave a restaurant and make your way somewhere else.
Family at Dinner, ca. 1942 (photo by John Collier, courtesy of Library of Congress)
Then there are the health aspects. Cooking at home lets you choose ingredients that are full of nutrients and free of pesticides, antibiotics and hormones. Families who dine together suffer less obesity. But, eating isn’t only about getting the calories and nutrients you need to stay alive. Sharing an enjoyable meal together is a bonding experience that draws families and friends closer together. Serving great food to people you care about is a terrific way to lift your own spirits.
Gardening Together
Teaching middle school can be a real test of wills, but the Edible Schoolyard has been passing that test for years. It’s a cooking and gardening program wholly integrated into the school’s daily life. The organic garden is flourishing and the kitchen is filled with delicious smells, music, and enthusiastic young chefs.
Students work together to shape and plant beds, amend soil, turn compost, and harvest flowers, fruits, and vegetables. In the kitchen classroom, students prepare and eat delicious seasonal dishes from produce they have grown in the garden.
If your child’s school doesn’t have an Edible Garden perhaps it’s time for some parents to get together and lobby for one. (See below for more info on how to do just that.) In the meantime, a backyard garden at home or a community garden in close proximity will do nicely. If those are not possibilities, try finding a local farm with a pick-your-own program for a family outing.
Experiment with Recipes
You don’t have to be a gourmet chef to serve meals that will wow your guests, just keep it simple. Use fresh ingredients from a farmers market when you can’t grow your own. Good quality oils and vinegars will make those already flavorful veggies really sing. Look up some recipes and view them as guidelines rather than rigid commands to follow. Play around with the ingredients and spices. Eliminate or add some to create a dish that you find delicious and doesn’t devour a lot of time and money.
You can use tapenades as side dishes to add to the variety of flavors in a meal with little effort. Pick up a good chutney to make a plate of fresh bread and cheese more memorable. Smoked meats and game are full of flavor and can be simply warmed or served at room temperature. You’ll find that creating and plating a dish at least as satisfying as your last restaurant meal is no great challenge.
And cooking classes are not only a good place to pick up culinary tips, but it’s a lot of fun to mix with fellow home cooks.
If you’d like to read the USDA article cited above go to: Getting Grade School Kids to Eat More Fruits and Veggies
If you’d like to read the New York Times article cited above go to: 6 Food Mistakes Parents Make
To learn more about the Edible Schoolyard and how you can start a program at your school click here: The Edible Schoolyard
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 Radishes (photo by Xenia Antunes, courtesy of morgueFile.com)
American Farmland Trust holds the annual America’s Favorite Farmers Markets™ contest to raise national awareness about the importance of buying fresh food from local farms and saving the farmland where it's grown. Market shoppers will vote to support their favorite farmers market starting June 1st at 12:00 PM until midnight on August 31, 2011. Participants can vote for as many participating farmers markets as they choose, but can only vote for each market once.
At the end of the contest, one small, medium, large, and boutique, farmers market will win the title of “America’s Favorite Farmers Market” for 2011. The reward for the winning market in each category will be a shipment of No Farms No Food® totebags, a feature article on the award winning foodsite Epicurious.com, and other prizes from our partners and sponsors.
The categories are based on the number of vendors the farmers market has. Here is how the voting is going in my home state of New York:
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
The Flag (photo by Jane M. Sawyer, courtesy of morguefile.com)
"Any society that would give up a little liberty to gain a little security will deserve neither and lose both."
- Benjamin Franklin
“The preservation of the sacred fire of liberty and the destiny of the republican model of government are justly considered... deeply, ...finally, staked on the experiment entrusted to the hands of the American people.”
-George Washington
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