American Feast's Sustainable Food Blog
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October 29, 2011
Seasonal Pumpkin Soup Recipe
Farmers Market Pumpkins (photo by Mary K. Baird, courtesy of morgueFile.com)
The Fall Harvest is in full swing across the northern states with seasonal produce on display at markets and farm stands. This recipe is the creation of Vermont Organic Valley dairy farmer Amy Forgues and makes a classic seasonal soup. With cooler winds beginning to blow a bowl of her hearty pumpkin soup is just the thing to keep you warm and healthy.
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with seven farmers forming an organic cooperative in 1988. Today, more than 1,600 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Seasonal Pumpkin Soup
Ingredients
• 2 Tablespoons Organic Valley Salted Butter
• 1/4 Cup green bell pepper (diced)
• 1 Small onion (peeled and chopped)
• 2 Tablespoons flour
• 1 Teaspoon sea salt
• 2 Cups canned pumpkin* (see below)
• 2 Cups Organic Valley Whole Milk
• 2 Cups chicken stock (or substitute vegetable stock)
• Dash thyme (crumbled)
• Dash nutmeg
• 1 Tablespoon parsley (chopped)
Preparation
1. In a large kettle, over medium low heat, melt butter, then add: green pepper and onion, saute until soft. Sprinkle flour and sea salt over the top to thicken.
2. Then add pumpkin, milk, chicken stock, herbs and spices to taste. Cook until slightly thickened, stirring constantly.
3. Enjoy! For thanksgiving this soup is nice served in baked jack-be-little pumpkins
*There's some question as to whether fresh pumpkin or canned pumpkin is better. Many say that either choice will produce a very different tasting soup. If you substitute fresh pumpkins for canned make sure the fresh is well drained & pureed Smaller pumpkins tend to be sweeter than the big ones. To do a little online research on this, copy & paste "canned pumpkin vs fresh pumpkin" into a search box and you'll find lots of advice.
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 beloved American tradition of milk and cookies is a crime for some mothers, according to the Farm Food Freedom Coalition, organizers of a planned civil disobedience on November 1.
A US Food and Drug Administration (FDA) regulation makes the transport of raw milk intended for human consumption across state lines illegal, even for individuals purchasing it legally in one state and carrying it into the states where they live.
On Tuesday, November 1, 2011, a group of moms will challenge the FDA’s ban on interstate transport of raw milk by picking up fresh milk in Pennsylvania, transporting it to Maryland, then distributing it, along with cookies, in front of FDA headquarters in Silver Spring, Maryland at a rally from 12:00-3:00pm.
After numerous armed federal assaults and undercover investigations on farmers, coops and buying groups that supply their raw milk, mothers across the country are disgusted with the FDA’s aggression and ready to take action to protect their families’ food.
“By criminalizing me for the food choices I make for my family, the FDA is effectively saying that I have no right to feed my family what I, as the parent, know is best for them,” says Suzy Provine, one of the “raw milk freedom riders” who chooses fresh milk for her family. “It is one thing to inform me about my choices, but the FDA goes too far by forcing what they think is best on my family.”
The FDA is disrupting thousands of families’ food supplies by pressuring states to restrict access to raw dairy. States like Wisconsin and California are shutting down family farms by threatening penalties and jail for farmers.
(This article was previously published on Everybody Eats News.)
Linda West Eckhardt
About the Author
Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years.
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
This appropriate shooter for the Halloween season comes to us courtesy of our friends at Iceberg Vodka. Iceberg water has been frozen since the last ice age, about 10,000-12,000 years ago, and is 7,000 times purer than tap water, simply the cleanest water on earth, which is why it is used by the distillers to make the world’s purest vodka.
Harvesting Iceberg water is no simple process. It takes brave men and women who venture with their pristine machinery into “Iceberg Alley,” the most treacherous seas known to man. In 1912 the “unsinkable” Titanic found that out all too tragically.
The distillers use the purest of waters together with sweet corn from southern Ontario to produce an exceedingly smooth and refined vodka. Cheers to the brave folks who do the harvesting and the distilling; they won the 2006-2007 Golden Icon Award for Best Vodka. At the price of about $15.00 for a 750 milliliter bottle, it also rates as a Best Buy!
Blood Shot
Ingredients for 1 Shot
• 1 Part Iceberg Vodka
• 1 Part peach schnapps
• 1 Part Jagermeister
• 1 Part cranberry juice
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
Intensive Study Links Lack of Access to Healthy Food to Chronic Disease
About one-third of U.S. adults are obese, as are 12.5 million children and adolescents, according to the Centers for Disease Control and Prevention, leading to chronic illness, spiraling health care costs, and premature deaths. A new study has found a correlation across the nation between areas with limited access to healthy food, sometimes referred to as food deserts, and areas of obesity and chronic disease prevalence in both rural and urban populations.
Specifically, data examined from New York City and Chicago showed that neighborhoods with limited access to healthy food options (defined for this project as fresh fruits and vegetables and minimally processed foods) saw significantly higher obesity rates than areas just a few miles away that enjoy greater access to healthy food products. Additionally, the rural counties where the bulk of our agricultural commodities are produced are, paradoxically, often areas with limited access to healthy foods, and see similar obesity rates.
Broad Range of Topics Studied
The study was a three-year investigation recently completed by MIT Collaborative Initiatives (MIT-CI) and the Urban Design Lab at the Earth Institute, Columbia University (UDL) to detect drivers of and potential solutions for the current crises in obesity and diet-related disease faced by the United States. The researchers studied the latest data on a broad range of topics related to obesity and researched and visited current intervention programs nationwide. The team considered the interrelation of broad social issues, including market trends, lifestyle changes in recent decades, policy impacts, socioeconomic factors, and the built environment as well as current literature on pharmacological, hormonal and epigenetic factors contributing to obesity.
Emphasis on Quantity over Quality Cited as Problematic
MIT-CI and UDL's design-based look at the obesity crisis identified the current structure of the national food system as a primary culprit. The way food is produced, processed, and distributed directly impacts the incidence of obesity and chronic disease. The current food system was developed with an emphasis on quantity over quality, actively promoting a reduction in crop variety. The unintended outcome of these policies was a rise in low-cost processed foods, which tend to cost much less per calorie than healthy foods. Low cost and long shelf life make highly processed foods particularly attractive to families with limited food budgets.
According to Professor Michael Conard of the Urban Design Lab, "Most global food crises have been infrastructural, involving breakdowns in regional distribution systems. Bigger systems are clearly no longer the better systems for the long term. Strengthening our regional systems can be a key contributor to many of our most challenging environmental and health problems."
Major Restructuring of Food System Needed
Solutions to this problem will involve changes to food production techniques, the development of a region-based processing and distribution infrastructure, and new models for healthy food retail. A restructuring of the food supply infrastructure from its current processing and transport emphasis—in which food is often transported vast distances for processing, and then redelivered back to where it started—to a more regional approach is critical in order to improve food delivery efficiency. Improved efficiency is the first step toward improved affordability, which the study indicates will lead to better access, and eventually, better long-term health.
MIT-CI and UDL concluded that the development of a strong integrated regional food system based on access, affordability, quality, and health is a critical step needed to support community interventions across the country and enable long-term change.
Dr. Tenley Albright, Director and Cofounder of the MIT Collaborative Initiatives, says, "Our goal is to refocus the food system to be a positive driver for health. Our methods are design-based, synthesizing multiple objectives into a collective approach. Having identified a clear target our next step is to use these same methods to unify stakeholder objectives and define a realistic roadmap for change."
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
More than 300 chefs and members of the culinary community gathered in New Orleans, from October 23 to 25, for the Chefs Collaborative third Annual National Summit.
The Collaborative galvanizes and educates culinary professionals, from farmers and fishers to chefs and writers, on issues where food and sustainability intersect. Summit attendees fully embraced the conference theme of “Hands on New Orleans – Sustainability in Action” with four butchery workshops and demos, charcuterie and classic cocktail workshops, and numerous conversations and practical workshops on timely topics including grass-fed beef, Gulf seafood, dead zones, farm worker justice and climate change.
The centerpiece of this year’s National Summit was the Sustainability Awards dinner at the Riverview Room held last night featuring Mistress of Ceremonies, Poppy Tooker, guest speaker, author Jessica Harris, and a dinner prepared by Chef Adolfo Garcia of Rio Mar, and a team of some of the Crescent City’s best chefs.
Sustainability Award Winners
The 2011 Sustainability Award winners, chosen by a panel of their esteemed culinary peers, are:
Chef Sam Hayward of Fore Street in Portland, Maine
Hayward was honored with the “Sustainer of The Year” award, which recognizes a chef who has been both a great mentor and a model to the culinary community through his purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food. "Sam has very quietly been doing this for a long time and has trained generations of chefs," said chef Michael Leviton of Lumiere and Area Four restaurants in Newton and Cambridge and chair of the Chefs Collaborative Board. "Not only that, but he has been a champion of a cuisine that is uniquely representative of Maine's bounty,” added Leviton.
Fedele Bauccio, founder and CEO of Bon Appétit Management Company (BAMCO) in Palo Alto, Calif
Bauccio received the “Pathfinder Award,” which recognizes a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen. “This is a company that empowers its chefs to find creative ways to source, develop menus, motivate their staff and educate their customers,” said Melissa Kogut, executive director of Chefs Collaborative. “We’re impressed with Fedele’s vision and execution – once Bon Appetite Management is successful in one area of sustainability, they set new company-wide ambitious goals,” said Kogut.
Sal and Al Sunseri of P & J Oysters in New Orleans
Sal and Al Sunseri received the “Foodshed Champion Award,” which recognizes a food producer (farmer, fisher or artisanal producer) committed to working with chefs who also exemplifies the following principle: Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry. “No institution has played a larger role in the advancement of south Louisiana's oyster industry than New Orleans' P&J Oyster Company, the oldest business of its kind in the United States,” said Kogut. “Since the oil spill, many are worried about the long-term sustainability of this important Louisiana business. P & J Oysters is working with amazing energy to ensure Louisiana oysters have a future," said Kogut.
“We were thrilled to recognize people in the food industry who have been doing outstanding work to positively and measurably impact the sustainable food landscape,” said Leviton.
The 2012 Chefs Collaborative National Summit will be hosted in Seattle, Washington.
Chefs Collaborative was founded in 1993, the Boston-based nonprofit a national network of chefs changing the sustainable food system landscape using the power of connections, education, and responsible buying decisions.
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
Our friends at Slow Food USA have sent us their ‘Recipe for Change’
The organization's recipe is as simple to follow as 1- 2- 3 and meant for elected representatives looking to trim the federal budget while we all move toward a healthier and more sustainable food system:
1. Reform subsidies for commodity crops like corn and soy.
2. Protect all funding for nutrition assistance programs (food stamps).
3. Maintain funding for conservation, new farmers, and other programs that support sustainable farming and ranching.
Sounds like a great start for a better future!
To tell elected representatives to support the recipe, go to: Slow Food USA
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
Halloween is just 10 days away and our friends at Cockspur Rum have provided another of their Killer Cocktail Recipes...perfectly timed for those who will be entertaining in the spirit of the haunting season!
Cockspur rum is made in Barbados, where it has been distilled for hundreds of years. Being the easternmost of the islands of the West Indies, Barbados has been the first port of call for many a British sailing ship over the centuries. Those sailors grew very fond of the local rum, carried it abroad, and created millions of devotees in the process. George Washington is said to have insisted on having a barrel of Barbados rum available at his 1789 inauguration.
Britain's Royal Navy gave its sailors a daily rum ration for many years. Plenty was kept available on board and after the Battle of Trafalgar in 1805, Admiral Horatio Nelson's body was preserved in a cask of rum for the voyage to England.
This recipe makes for a potent drink, so remember to sip carefully!
Mayhem Martini
Ingredients for 1 Drink
• 2 Ounces Cockspur Fine Rum
• ½ Ounce triple sec
• ½ Ounce Godiva Chocolate Liqueur
• Orange twist for garnish.
Preparation
1. Combine ingredients in a shaker with ice.
2. Shake and strain into a martini glass and garnish.
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
Millions of Americans want a healthier and more sustainable food system for themselves and future generations and doing what they can to see it happen, even taking to the streets.
From an article in The New York Times about Occupy Wall Street, published: October 11, 2011:
Robert Strype, 29, a protester from the Poughkeepsie, N.Y., area who was wearing a T-shirt that expressed his displeasure with Monsanto, said that anger about practices like factory farming and the genetic modification of vegetables was one of the factors that had roused him and some of his fellow occupiers. “Food plays a huge part in this movement,” he said. “Because people are tired of being fed poison.”
Donations to the Occupiers continue to pour in from around the world. People have sent donations of tarps, home baked pies, hand-knit mittens, and pizzas — with personal notes of solidarity and support. "The support has truly been overwhelming," says the movement's website.
To spotlight the tens of thousands of people from across the United States and around the world who are supporting the Occupy Wall Street movement by contributing blankets, clothing, food, money, and other needed supplies, the Occupiers have compiled notes from supporters on a Tumblr site called Occupy Wall St. Care Packages.
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
Our friend Evelyn Kimber of the Boston Vegetarian Food Festival helped us get permission to pass this wonderful stew recipe on. This year the Festival will take place on Saturday, October 29th and Sunday, October 30th. Get there if you can, it’s a lot of healthy fun for the whole family and definitely worth the trip. This recipe was once taught at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa. See if you can get sweet potatoes from your local farmers market!
'Café Di Cocoa-Food for the Soul' opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then, Cathi's added a retail Market and Bakery located next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting workshops, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Thai Sweet Potato Stew
Ingredients for 8 Quarts
• 3 Large onions, sliced
• 4 Tablespoons, chopped garlic
• 10 Pounds sweet potatoes, peeled & diced 1”
• ¼ Cup vegetable oil
• 1 Gallon water or mild veggie stock
• 4 Kefir lime leaves (or zest of 2 limes)
• 4 Red peppers, cut into bite sized strips
• 8 Cups zucchini cubes (or veggies of choice)
• 1 Pound extra firm tofu, pressed and cut into cubes
• 2-3 Tablespoons Thai curry paste (Maesri brand, “Chu Chee”)
• ½ Cup organic evaporated cane juice
• 4 Tablespoons grated ginger root
• 4 Tablespoons chopped lemon grass (frozen is fine!)
• 3 14-Ounce cans coconut milk (or 1 can plus 1 bar dried coconut)
• ½ Cup natural peanut butter
• 1 Bunch cilantro, cleaned & stemmed
Preparation
1. Over medium heat in large heavy-bottomed stockpot.
2. Saute onions and garlic in oil for about 5-8 minutes or until tender but not colored.
3. Add sweet potatoes and continue to cook for 15 minutes.
4. Add water or stock and lime leaves.
5. Bring to boil; simmer 20 minutes.
6. Place peanut butter and chili paste in medium sized bowl and add 1 ladle of “broth”.
7. Stir to melt and return to soup pot.
8. Add red pepper strips, cubed veggies, tofu, sugar, ginger, lemongrass, and coconut milk.
9. Simmer until all veggies are tender-about 15 min.
10. Ready to serve as is or if you prefer a thicker stew, simply ladle a few cups of the stew chunks into a blender with a small amount of broth and carefully puree till smooth.
11. Hot liquids expand when blended! Stir back into the pot.
12. Ladle into bowls and garnish with fresh cilantro.
To make a reservation to dine at Café DiCocoa give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa
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
Over 20,000 coffee drinkers join former barista Sam Greenblatt’s campaign on Change.org calling on Starbucks to sell at least one brewed fair trade coffee option in each U.S. store every day of October, which is National Fair Trade Month.
Greenblatt, a former Starbucks barista and coffee enthusiast, launched the online petition campaign on Change.org after learning that European Starbucks stores offer 100% fair trade-certified coffee and espresso to customers.
“When I worked as a barista for Starbucks, I admired the company’s commitment to treat employees and customers with fairness and respect,” said Greenblatt, who worked at a Starbucks store in Cambridge, Massachusetts in 2006 and 2007. “It’s time for Starbucks to expand that commitment to the farmers who grow Starbucks coffee by offering at least one daily brewed fair trade coffee option in their U.S. stores.”
Americans Want the Same Fair Trade Choices as Europeans
News of the campaign’s success is likely to increase pressure on Starbucks. In just a fews days, thousands of people have joined the campaign, and Greenblatt says he hopes the thousands of signatures from Starbucks customers in the U.S. will prove to the company that Americans want the fair trade-certified choices European customers have.
“Sam has done an impressive job organizing thousands of supporters around an issue he cares deeply about,” said Amanda Kloer, Director of Organizing for Change.org, the world’s fastest-growing platform for social change. “As a former Starbucks barista, he’s in a unique position to call for change within the company. Change.org is about empowering people to fight for the issues that matter to them, and it’s been incredible watching Sam’s campaign take off.”
To learn more about the campaign & petition, go to: Change.org
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
Apples abound at farmers markets across the country this time of year, so much so that it can be tough to come up with creative ways to use them all. Luckily, we have our friend Chef Ron Oliver to help us out in our time of need, providing us with his seasonal recipe for a terrific Apple Blueberry Cobbler.
It’s simple and delicious, perfect for preparing when you’ve got young helpers in your kitchen, sure to delight young and old when you serve it. We love that his recipe calls for maple syrup rather than plain sugar. While it’s baking everyone will love the aroma in your kitchen!
Chef Ron’s first cookbook, the celebrated “Flying Pans”, nominated for Cookbook Of The Year, illustrates Chef Ron's fine balance between ethnic discovery and culinary sophistication. As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Ron has led his talented team to eight titles as Best Restaurant in San Diego.
His passion for food and cooking expands to support local schools and to help young people learn about food literacy by planting sustainable gardens. Ron is also an accomplished artist creating unique food-inspired art objects for his fans.
Apple Blueberry Cobbler
Ingredients for One 9-Inch Cobbler
For the Filling:
• 4 Large gala apples, peeled, thinly sliced
• ¼ Cup Tokay wine (or sherry)
• 2 Tablespoons maple syrup
• ¼ Teaspoon ground ginger
• ¼ Teaspoon ground star anise
• 1½ Tablespoons tapioca flour
• 2 Cups fresh or frozen blueberries
Preparation
Preheat oven to 350 F. Add apples, tokay, maple, ginger and anise to large mixing bowl. Toss to coat. Add tapioca flour. Toss until flour is evenly distributed. Fold in blueberries. Transfer mixture to 9 inch pie pan.
Apple Blueberry Mixture
For the Topping:
• 1/3 cup dark brown sugar
• ¼ Cup all purpose flour
• ½ Cup rolled oats (not instant oats)
• ¼ Teaspoon ground cinnamon
• 2 Tablespoons butter, cut into small cubes, chilled
• ** Your favorite ice cream
Preparation
Add sugar, flour, oats and cinnamon to large mixing bowl. Stir to combine. Add butter. Using back of fork, vigorously cut butter into the dry mixture to obtain a crumbly texture. Sprinkle topping evenly over apple mixture. Transfer cobbler to oven. Bake 1 hour or until topping is golden and crispy and apple mixture is bubbling around the edges. Remove from oven. Serve hot with a scoop of ice cream atop each piece. Cobbler can be made in advance and reheated in oven if desired.
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
A new survey of 566 moms across the U.S. from Nature's Path reveals there's something that has many moms re-thinking the food they feed their families: 90% would want Genetically Modified Organisms (GMOs) clearly labeled, and that might make them change the way they shop.
The survey found that most moms (80%) feel confident they know what's in the food they're putting on the table each day, and for seven in ten that's due to the detailed ingredient labeling on products. However, the reality is that not every aspect of a food's ingredients is shared – namely, GMOs, also called genetically engineered ingredients.
According to the survey, close to half (45%) of mothers have never heard of genetically engineered ingredients. Obviously, these moms wouldn't know to seek out GMO labeling; however, once they learned what GMOs are, an overwhelming majority – 9 out of 10 moms – think it's important for brands to indicate whether such ingredients are used in their foods.
Law Requiring Labeling of GMOs Badly Needed
GMOs are made from crops that have had their DNA modified with genes from other plants, animals, viruses or bacteria in a laboratory. They may be in up to 80% of the packaged food we eat, but there is presently no law requiring that they be labeled.
"We're not sure how GMOs will affect our health because there haven't been any long term studies to date. That said, in 30 countries around the world there are significant restrictions or outright bans on GMO foods, because they're not considered proven safe," says Arjan Stephens, Executive Vice President of Sales and Marketing at Nature's Path. "This is cause for concern for many consumers, and why more and more are demanding labeling in the U.S."
If brands were required to indicate whether genetically engineered ingredients were used to make their food, the survey found:
• Many moms (59%) would want to learn more about these ingredients
• 46% would be left feeling worried about the effect they would have on their health and that of their family
• Some (38%) might even consider switching to a brand that doesn't include genetically engineered ingredients
• 33% might not feed that food to their family at all
After learning more about genetically engineered ingredients, more than half (52%) of moms surveyed think that one of the three most important things products should show on their labeling is an indication that a food is free of such ingredients. This is far greater than the less than one third (31%) of moms who felt the same before receiving information on genetically engineered ingredients. This is not surprising since more than half (52%) of moms think genetically engineered ingredients would have a negative impact on their health and that of their families.
"We believe everyone has the right to know what's in their food, and this survey shows that moms want information," continued Stephens. "We are committed to not only providing products that are the best choice for avoiding genetically engineered ingredients, but to educating consumers and working to make mandatory labeling a reality."
The Non-GMO Project
Nature's Path is a founding member of the Non-GMO Project, and voluntarily submits all products to rigorous, independent testing so they that can bear the Non-GMO Project Verified Seal, letting consumers know they are the best choice to avoid GMOs.
About Nature's Path
Founded in 1985, Nature's Path Organic Foods is headquartered in Richmond, British Columbia and employs more than 350 people at its four facilities in Canada and the United States. The privately held, family-owned company produces breakfast foods and snacks sold in specialty foods stores and retailers in 40 countries around the world. The company's innovative brands include Nature's Path®, Flax Plus, EnviroKidz®, and Optimum®.
To learn more about the company, go to: Nature's Path
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
Genetically engineered Monsanto sweet corn has been approved by the USDA and could be on your plate next year.
Monsanto’s genetically engneered Bt corn is already the dominant corn grown on America’s farms. Most of the high fructose corn syrup found in highly processed foods is manufactured from Bt corn. It is not the sweet corn you might buy from a trusted local farmer as it is not suitable for eating off the cob, a point made crystal clear in the award-winning documentary film, “King Corn.”
Our friend Sarah Alexander of the nonprofit Food & Water Watch tells us, “Monsanto's new genetically engineered sweet corn, is the first GE crop designed to be eaten directly by people. This sweet corn will not be labeled, has not been tested for food safety, and has been genetically engineered to produce a pesticide and withstand herbicide applications.”
American Feast has been calling for the labeling of genetically engineered foods in the U.S. for some time now. Many countries around the world already requiring labeling, as scientists have raised serious concerns about their safety and consumers have made clear they do not want to eat them.
To tell grocery stores you do not want to buy the new GE sweet corn, go to: Food & Water Watch
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
Happy Halloween, but why should kids have all the fun?
Our friends at Cockspur Rum sent us this recipe for a Halloween treat for the grownups. You don’t have to don a costume to enjoy it, but since the rum called for is made in Barbados, a sailor’s costume might be best suited for sipping one.
Being the easternmost of the islands of the West Indies, Barbados has been the first port of call for many a British sailing ship over the centuries. Those sailors grew very fond of the local rum, carried it abroad, and created millions of devotees in the process. George Washington is said to have insisted on having a barrel of Barbados rum available at his 1789 inauguration.
Britain's Royal Navy gave its sailors a daily rum ration for many years. Plenty was kept available on board and after the Battle of Trafalgar in 1805, Admiral Horatio Nelson's body was preserved in a cask of rum for the voyage to England.
Poison Apple Martini
Ingredients for 1 Drink
• 2 Ounces Cockspur Fine Rum
• 1 Ounce Applejack
• 1 Teaspoon cinnamon
• Apple slice for garnish
Preparation
1. Combine Cockspur, Applejack and cinnamon in a mixing glass.
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
Hey General Mills, How About Some Truth in Labeling?
"There is absolutely no mention of either blueberries or pomegranates in the ingredients panel of General Mill's Total Blueberry Pomegranate Cereal." - Citizens for Health
Citizens for Health also tells us that demand for high fructose corn syrup, which is manufactured almost entirely from genetically engineered Bt corn, has hit a 20 year low. In reaction the corporations selling high fructose corn syrup want to change the name on food labels to "corn sugar".
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
Fall at a New Jersey Farmstand (photo by Emily Roesly, courtesy of morgueFile.com)
This time of year the price of pumpkins plummets and planning a delicious Thanksgiving holiday side dish is certainly in order. This beauty of a seasonal side dish is the creation of Chef Michael Carrino, recently seen on the Food Network’s “Chopped Champions,” which just happens to be hosted by our very witty friend, Ted Allen. (Chef Carrino had already been named the winner of the April 7th episode of “Chopped.”)
A graduate of the Culinary Institute of America, Chef Carrino was inducted into the prestigious Chaîne des Rotisseurs at the age of 28. He’s had the honor of cooking for former Presidents Bill Clinton and George Bush, and former British Prime Ministers Tony Blair and Margaret Thatcher at the 400th anniversary of Jamestown, Virginia. He was also invited to cook for the prestigious members of the James Beard Foundation in New York City.
A rising star in the culinary world, Chef Carrino is the chef and owner of Restaurant Passionne, one of New Jersey’s most celebrated restaurants, recognized for its energetic and French inspired cuisine. Restaurant Passionné has received rave reviews in The New York Times, The Star-Ledger, New York Post and Zagat’s.
Here’s the delicious recipe created by Chef Carrino that promises to have your family and friends raving this Thanksgiving holiday.
Ingredients for 8 Servings
• 8 Miniature pumpkins
• 2 White potatoes
• 1 Butternut squash
• 2 Apples
• 2 Cups maple syrup
• 1 Tablespoon butter
• 1½ Teaspoon salt
• 1 Teaspoon fresh ground black pepper
Preparation
Step #1: Roasting the Pumpkins
1. Pre-heat oven to 350 degrees.
2. Hollow out mini pumpkins being careful not to puncture the bottoms.
3. Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.
4. Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).
5. When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.
Step #2: The Filling
1. Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
2. Split the butternut squash in half and remove the seeds.
3. Peel the apples, quarter and remove the seeds and core.
4. On a greased cookie sheet lay apples and squash flat side down and cover with foil.
5. Bake for 35-45 minutes until both squash and apples are soft to the touch.
6. Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.
7. Place the potatoes in a large bowl with the roasted apples.
8. Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.
9. With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
10. Finish the filling with a bit of the pumpkin maple syrup.
11. Scoop the filling into the baked pumpkin and return to the oven.
12. Warm up the filled pumpkins for approximately 10 minutes prior to serving.
13. Enjoy this delicious fall dessert!
To visit the web site of Chef Michael Carrino’s acclaimed restaurant in Montclair, New Jersey go to: Restaurant Passionne
If you like to purchase some outstanding light amber maple syrup from the Weed family’s sugarhouse in Upstate New York go to: 100% Pure Organic Maple Syrup
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
One of the delights of working at American Feast is getting the chance to discover creative culinary talents from coast to coast. One very creative talent we’ve had the pleasure of getting to know is Chef William D. Mueller, founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. Babs was his “fabulous mother.” Her memory is cherished for all the “love, laughter and song” she brought to the kitchen of William’s boyhood.
Working closely with his wife Shannon and son Seamus (aka - little chef) Chef Mueller says, "We strive to ensure that with every meal you receive an experience like nowhere else, in flavor, texture and atmosphere." In that they certainly succeed.
Whether it is breakfast, lunch or dinner, a meal at Babblin’ Babs may be a 4 Star gourmet dining experience, but the small family business delivers more than that. The Muellers only purchase from like-minded, family-owned businesses, so they and know who has touched everything before it comes through their doors. That ensures the freshest and best quality food, with the additional benefit that diners are helping support a dozen or more local families like the Muellers. They do not use products that have nitrites, MSG or any long list of chemicals, nor do they add sodium to their food. Instead, “We carefully search for the most natural product available.”
Though superbly capable of whipping up the most exacting of culinary creations, Chef Mueller has been kind enough to take the time to furnish us with a seasonal recipe within the capabilities of home cooking enthusiasts that still beautifully illustrates his culinary artistry.
Pumpkin Broth & Seared Scallops
Ingredient for 4 Servings
• 2/3 Cup butter
• 1 Onion, diced
• 2 Cloves of garlic
• 2 Pounds pumpkin, diced
• 3 Ounces honey
• 2 Cups chicken stock (low or no sodium)
• 3 Tablespoons Chardonnay grape seed oil
• 16 Large wild sea scallops
• ½ Pound Oregon hazelnuts, toasted, and coarsely chopped
• 4 Ounces hazelnut oil
• Chives, chopped for garnish
To Assemble:
1. In a sauce pan melt butter over a mild heat. Add onions, garlic, and pumpkin and sauté until tender. Put in honey and cook until caramelizes. Put in chicken stock, simmering at least 10 minutes. Puree mixture in a blender in small batches.
2. In a skillet, heat chardonnay oil over a medium heat. Put in scallops, sear until golden brown on 1 side, flip, and continue cooking until cooked through 135° internal temp.
3. In a bowl place 4 scallops in each and pour pumpkin broth into each bowl. Sprinkle with chopped hazelnuts, then drizzle hazelnut oil and garnish with a sprinkle of chives.
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
We’ve just received some exciting news from our friends at the Organic Consumers Fund. They have undertaken a campaign to make it the law to label genetically modified organis (GMOs).
For years American families have been unwittingly consuming GMO foods because unlike many countries around the globe, no labeling is required, even though there is scientific evidence that GMOs pose a threat to the health of people and the environment. Contamination of farm fields by by gmo seeds blowing in the wind may be the greatest threat to organic farming in the U.S. today.
Here’s what we’ve learned from our friends at Organic Consuners Fund:
• California is poised to be the first state with mandatory GMO labeling laws through the 2012 California Ballot Initiative process.
• Polls show support to get this initiative on the ballot & voted in. Over 80% of those polled supported mandatory labeling.
• A win for the California Initiative would be a huge blow to biotech and a huge victory for food activists.
• Monsanto and their minions have billions invested in GMOs and they are willing to spend millions to defeat this initiative.
• California is the 8th largest economy in the world. Labeling laws in CA will effect packaging and ingredient decisions nation-wide.
• The bill has been carefully written to ensure that it will not increase costs to consumers or producers.
Have you heard the saying, "As California goes, so goes the nation?" California has the biggest economy in the country and a win in CA would be a huge blow to biotech and a huge victory for food activists everywhere.
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 Non-GMO contest that drew more than 40,000 votes on 139 designs has a winner!
The winner was selected by Threadless Tees, a company working in cooperation with the Institute for Responsible Technology, one of the world's leading sources of information about genetically modified organisms (GMOs).
There's an amazing $10 sale price (regular price $24) that ends today, October 11th for this organic shirt, in guys or girls styles: Wear it for GMO rallies! Buy them as holiday gifts! Give one to your favorite teacher!
IRT FACEBOOK T-SHIRT CONTEST PHOTO GALLERY: Take a picture of yourself in this winning design and upload it to our Facebook page! http://facebook.com/responsibletechnology
OUR GRATITUDE AND THANKS: So many talented designers entered, we can't thank you enough for your energy and passion!
OUR WORK: Threadless donates 25% of each sale to the Non-GMO Campaign of The Institute for Responsible Technology.
Thanks for your support!
The Staff of the Institute for Responsible Technology
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
You are invited to the New York Coalition for Healthy School Food "Healthy Food in Fashion" Fall Gala. Featuring delicious plant-based foods from over 20 restaurants and caterers, organic beverages, a unique fashion show, a silent auction, and great gift bags, this is the place to be on October 12th to show your support for the amazing achievements of the New York Coalition for Healthy School Food - achievements that your support makes happen!
Hosted by: Robin Quivers
Co-sponsored by: New York Academy of Medicine
Special Guests: Majora Carter, Lisa & Joel Fuhrman, MD, Mary & Peter Max, Russell Simmons
Host Committee: Annabella Asvik, Indigo Clarke, Chloe Jo and Jeremy Davis, Alex Jamieson, Joshua Katcher, Victoria Moran, & Yoli Ouiya
If you didn't get your tickets yet, now is the time!
While we prefer you preregister to help us with planning, you can pay at the door. Even if you can't attend, we hope you will show your support by making a donation.
Sincerely,
Amie
Amie Hamlin, Executive Director
NY Coalition for Healthy School Food
amie@healthyschoolfood.org
607-272-1154 (office)
PS - be sure to buy your tickets to our Fall Gala now! With your support, we can continue to reach and teach children the important life skills of learning about nutrition, and offering them healthy plant-based options in school. See you there!
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
Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a healthy pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can be pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
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
Making the Healthy Choice the Easy Choice, MU Extension program implements grant to encourage better nutrition, physical activity
It is no secret that Americans are facing an obesity epidemic, exacerbated by high consumption of unhealthy foods and too little physical activity. Nearly two thirds of Americans are now overweight, and half of those are obese. Childhood obesity and diabetes are at epidemic levels and according to the National Cancer Institute, the U.S. does not produce or import enough fruits and vegetables for Americans to consume the recommended daily amount.
October is National Farm to School Month. Enacted last year by the U.S. Congress, National Farm to School Month recognizes the strong role that Farm to School programs play in promoting good health and strong economies. More than 2,300 Farm to School programs exist across the nation. In Missouri, 78 school districts are using locally grown produce. Now, a national grant has allowed University of Missouri Extension to expand two projects that promote healthy diets and physical activity for Missourians.
“We are trying to change policies and environments to make healthy choices easier for Missourians,” said Donna Mehrle, extension associate in the College of Human Environmental Sciences. “The goal is to give citizens access to nutritious foods and safe environments that promote physical activity.”
Donna Mehrle
Missouri Farm to School/Farm to Institution Project
The grant from the U.S. Department of Health and Human Services and the Centers for Disease Control and Prevention funds the Missouri Farm to Institution Project, designed to provide tools and support to schools, hospitals and other institutions that use locally grown produce in their cafeterias. The grant also funds Livable Streets, a program aimed at educating citizens to advocate for “livable or complete streets” or those that are safe for all modes of transportation, including pedestrians, bicyclists and motorists.
The Missouri Farm to School/Farm to Institution Project connects schools and institutions with local farmers and distributors and supports the institutions as they implement programs for purchasing and serving locally grown produce. The support includes a food service guide that provides information about buying produce in season to get the best price and advice on storing and preparing fresh produce.
Missouri Green Beans!
“Along with the added nutritional bonus of eating fresh foods, Missouri Farm to School is a way to educate students about how food is grown and where it comes from, along with putting a face to the food they are eating on a regular basis,” said Lorin Fahrmeier, Farm to Institution project coordinator. “When students try new foods at school that they like, they are more likely to ask their parents for the same foods at home. This encourages healthier eating habits for families too.”
Lorin Fahrmeier
Livable Streets
The purpose of Livable Streets is to give citizens access to streets that are safe for a variety of transportation modes. Program directors provide training for advocacy groups throughout the state. The groups share the training with citizens who encourage locally elected officials, transportation planners and engineers to consistently design streets and sidewalks for users of all ages and abilities.
During October, school success stories will be featured on Missouri Farm to School’s website and families are encouraged to share photos of their own locally grown, home-cooked meals.
“Farm to School month is a great way to highlight the different programs and schools that are supporting the movement state wide,” Fahrmeier said. “The key to success is to start small and tailor a program that fits into your school and community.”
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Will AquaBounty's salmon be the first genetically engineered (GE) animal to be approved for the U.S. food supply?
Despite public opposition and over the objections of members of the U.S. Congress, the Department of Agriculture is funding research that could lead to genetically engineered salmon landing in supermarkets. Since there is no requirement for the labeling of genetically engineered foods, consumers will be unaware they are feeding a genetically modified organism (GMO) to their families.
According to the nonprofit Non-GMO Project, “In 30 other countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production of GMOs, because they are not considered proven safe.”
AquaBounty Technology's salmon has been given a gene from the ocean pout, an eel-like fish, which allows the salmon to grow twice as fast as a traditional Atlantic salmon. It also contains a growth hormone from a Chinook salmon.
New Government Funding is Just the Latest
The new USDA funding for AquaBounty Technology's GE salmon was recently reported in Grist. According to a story by Clare Leschin-Hoar, on Monday, September 26, "the agency awarded the Massachusetts-based company $494,000 to study technologies that would render the genetically tweaked fish sterile."
Environmentalists are concerned that should GE salmon escape into the ocean they would endanger wild Atlantic salmon through unintended breeding.
Research conducted by the nonprofit, consumer watchdog Food & Water Watch indicates that the new funding is just the latest support for GE salmon provided by the government. Prior funding has totaled almost $2 million dollars in federal research grants since 2003. With the new USDA grant the total is now approximately $2.4 million.
Wenonah Hauter, Executive Director of Food & Water Watch, has this to say:
"The U.S. government is giving taxpayer money to fund a project in Canada while our economy is faltering. Why is our government bailing out AquaBounty at a time when we're radically cutting our federal budget? This is research the company should do to prove their product is safe -- the American people shouldn't be paying for it."
On September 7, the Washington Post reported that the U.S. Food and Drug Administration was poised to approve the GE salmon, while noting that, "Anne Kapuscinski, a professor at Dartmouth College and an expert on the safety of genetically modified organisms, said she is uncertain how well the FDA is able to assess the risks to the natural world that may be posed by an organism created in a laboratory."
We Have a Right to Know
A recent poll released by ABC News found that 93% percent of the American public wants the federal government to require mandatory labeling of genetically engineered foods. As ABC News stated, "Such near-unanimity in public opinion is rare."
Yesterday, the Center for Food Safety (CFS) announced its filing of a groundbreaking new legal petition with the FDA demanding that the agency require the labeling of all food produced using genetic engineering. CFS prepared the legal action on behalf of the Just Label It campaign; a number of health, consumer, environmental, farming organizations, and food companies are also signatories.
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
Artisans Craft Gourmet Oils & Vinegars at the O Olive Oil Company
Champagne Vinegar, Jalapeno Lime Oil & Ginger Rice Vinegar (Images courtesy of O Olive Oil Company)
Artisanal & Sustainable
If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won 10 awards from the National Association for the Specialty Food Trade, including Best Product and Best Design. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
O Olive Oil has been producing original California oil using hand-picked California Mission olives since 1995. Bringing home an idea that Greg and his wife, Marta Salas-Porras Hinson, came across in Italy, they use an old stone mill to crush the olives with some of California’s most distinctive produce between two-ton granite wheels. The company's highly praised and innovative product line includes some of the world's best hand-crafted artisanal vinegars. Marta gets credit for the design of the company's handsome and award-winning packages: slender, glass bottles with a vibrant label.
Just Ask Oprah!
Prestigious publications such as Bon Appetit Magazine, Cook’s Illustrated Magazine, and the Chicago Tribune have raved about the company’s gourmet products. Oprah Magazine had the following praise for the company, “The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they are a delicious gift for friends who like cooking or eating.”
To learn more about the specialty oils & vinegars crafted by the artisans at O Olive click on any of the following:
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
