The Farmers' March, Occupy the Food System!
November 30, 2011
San Francisco Healthy Food Law Fends Off Opposition from McDonald's
McDonald’s at the Mall (©photo by lespowell, courtesy of morgueFile.com)
Measure helped spur watershed year in curbing junk food marketing to kids
San Francisco’s groundbreaking Healthy Meals Incentive law has taken effect. The law sets basic nutritional standards for kids’ meals that are accompanied by toy giveaways. Its passage last November garnered international media attention, helping spur a cascade of developments in curbing junk food marketing to kids.
“This law is an important achievement not only for the health of San Francisco’s children, but for children nationwide,” said San Francisco City Supervisor Eric Mar, the sponsor of the measure. “We are ensuring parents and children have real choice when they eat out – especially in communities saturated with McDonald’s-style junk food. It’s common sense for a healthier America that I’d encourage the food industry to act on immediately.”
Healthy Food for Kids a National Issue
Shortly after the policy’s passage, the Los Angeles City Council declared a moratorium on new fast food establishments in South Los Angeles, an area where fast food predominates and diet-related disease is disproportionately high.
New York City introduced a measure similar to San Francisco’s, proposing nutritional standards for kid’s meals served with toys. Other local and state governments have since tested the waters or are currently considering advancing related polices.
Nationally, a federal interagency working group also proposed new recommendations for marketing junk food to kids after 30 years of industry intimidation to remain on the sidelines.
Fast Food Giants Respond to SF Law
Perhaps most telling of San Francisco’s Healthy Meals Incentive’s impact was the industry response.
Jack in the Box, the country’s fifth largest hamburger chain, announced it was discontinuing toy giveaways at its 2,200 stores nationwide. KFC Australia not only dropped the toys but offered, “we think the idea of toys being given away with meals has had its day…we hope this decision today will support parents in making dietary decisions on behalf of their children which aren't influenced in any way by pressure to choose the meal that has a toy."
“The San Francisco Healthy Meals Initiative and the public support for it put the fast food industry on notice,” said Kelle Louaillier, executive director of Corporate Accountability International. “Some corporations responded in good faith. Others responded with half measures and PR. Still others dug in their heels. All were forced to respond and reckon with a practice that makes children sick.”
Corporate Accountability International partnered with a broad coalition of health professionals, local parents, and small businesses to secure passage of the Healthy Meal Incentive Ordinance despite the dedicated opposition of McDonald’s and its trade association.
Healthy Eating Eating Healthy (©photo by eprzygoda, courtesy of morgueFile.com)
Top-Dollar Lobbyists, Public Relations Firms & Lawyers Lose Battle
The burger giant enlisted top-dollar lobbyists, public relations firms and lawyers to oppose the law. Failing to overcome grassroots support, McDonald’s executives threatened to sue the city upon the measure’s implementation. Its trade association even went so far as to work under the radar to persuade state lawmakers in Florida and Arizona to pass a state law preventing local governments from enacting similar measures.
But such threats and backroom deals only solidified the resolve of health advocates. In May, Corporate Accountability International launched a partnership with a still-growing network of some of the country’s leading cardiologists, children’s psychologists, pediatricians and other health professionals to call on McDonald’s directly to cut the junk food promotions to kids. In July, the American Academy of Pediatrics took a further step, based on a growing body of science, suggesting a total ban on junk food marketing.
"Bad Food is Bad Medicine"
"Food is medicine. Which means bad food is bad medicine,” said Dr. Robert Lustig, Professor of Clinical Pediatrics in the Division of Endocrinology at the University of California, San Francisco. “Kids cannot choose to refrain from taking bad medicine when prescribed. Coercing children to consume food with questionable nutritive value is not all that different from medical malpractice. And the results of this bad medicine, in terms of childhood obesity, are there for all to see. I applaud San Francisco's fortitude in taking steps to spare the health of a generation.”
As pressure grew on McDonald’s and other chains, a host of McDonald’s competitors voluntarily committed to reduce the amount of fat, salt, sugar, and calories in kids’ meals over the next decade. Never mind the commitments were unenforceable, lax and self-imposed, McDonald’s refused to join the club.
Instead the burger giant took its own significant step to avoid further regulation, adding apple slices to all Happy Meals and reducing the portion size of its kids’ fries. The action was a sure sign McDonald’s is responding to a public increasingly disenchanted with its predatory marketing, if only a baby step. The temporary positive PR belies the failure of these “new and improved” meals to meet San Francisco’s proposed nutritional recommendations for kids’ meals. Most concerning, McDonald’s actions has made no move to reduce its annual $400 million plus global budget for marketing its exceedingly unhealthy brand to children.
Parent Views Corporation as "Abusive"
For San Francisco parents like Caroline Grannan, McDonald’s calculations only reinforce the bad taste the corporation left in the mouths of city residents last year.
"McDonald’s and its spin doctors couldn’t have been more condescending to parents here,” said Caroline Grannan, mother of two. “First they told us they had the right to promote whatever they want at any expense to our children. Then they told us that if our children got sick as a result, it was wholly our fault. San Francisco’s new law has challenged the industry’s blame-shifting in a profound way – calling an abusive industry to account for its devastating role in today’s health crisis."
According to the Centers for Disease Control and Prevention, right now, one in three children are at risk for developing type-2 diabetes in their lifetime as a result of diets high in McDonald’s-style junk food. This generation may be the first in U.S. history to live shorter lives than their parents.
About Corporate Accountability
Corporate Accountability International (formerly Infact) is a membership organization that has, for the last 35 years, successfully advanced campaigns protecting health, the environment and human rights. Value [the] Meal is Corporate Accountability International’s campaign dedicated to reversing the global epidemic of diet-related disease by challenging the fast food industry to curb a range of its practices.
To view some of the previous posts on the topic, go to:
1. It is Time to Retire Ronald McDonald for the Sake of Kids
2. Oly Santa Claus is Better Known to Kids than Ronald McDonald
3. Junk Food Ads are Prevalent on TV Programs for Kids
4. Yale Study: TV Ads Contribute to Obesity in Children
5. Ads Make Junk Food Sound Healthy for Kids
7. Food Giants Still Marketing Junk Food to Kids
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November 29, 2011
Milling Sustainably for Almost 200 Years in Upstate New York
Historic New Hope Mill (photo courtesy of New Hope Mills)
New Hope Mills has produced quality products for more than 180 years; earning it the distinction of being one of America's oldest flour mills. It may be one of the oldest, but this water-powered mill is also one of the most environmentally sound.
Leaving Clear Skies & Clean Water Over the Centuries
The mill has been operating on water power since 1823, leaving clear skies and clean water by milling the old fashioned way. In fact, at New Hope Mills, the water is improved by its use; it is aerated as it passes over the waterwheel or through the turbine. The wheel does not put a drop of oil into the water because the wheel bearing is made of a rare wood, Liqnum Vitae, that has its own lubricant.
The mill originally contained three runs of stone capable of 200 bushels a day. In 1892, the mill began grinding with roller mills which are still there today. Just over 60 yeasr ago the mill was purchased by Howard Weed, Hubert Latta, & Leland Weed. To this day it remains in the capable hands of the Weed family.
The big waterwheel is the mill's most visible feature, but the mill's real power comes from the water turbine underneath the mill. The turbine can run all year round providing there is sufficient water. The mill has an ideal location and facilities for water power near a mill pond with a 28-foot waterfall. With solid management by the Weed family this venerable operation remains competitive while operating much as it did in the 1800's.
No Chemical Additives or Artificial Ingredients
For the Weed family the quality of the product is paramount. Any product that is made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York.
Most old mills today are a novelty. If still standing, they are deteriorating fast. At New Hope Mills, the Weed family takes pride in preserving an important piece of our American Heritage. You’ve got to love how they preserve our Heritage by making delicious products that protect the health of our families, while using methods that protect our environment.
There is FREE SHIPPING on all premium pancake mixes from New Hope Mills. For further info on them, go to:
Old Fashioned Buckwheat Pancake Mix
Variety Pack of All 4 Natural Pancake Mixes
Would you like to purchase some syrup worthy of New Hope Mills Pancake Mixes? Try one of these from other food artisans:
100% Pure Organic Maple Syrup with FREE SHIPPING!
Wild Blueberry Syrup from Maine
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Christmas Trees are Eco-Friendly & Renewable
O Tannenbaum (photo by Michael S. Richter, courtesy of morgueFile.com)
The season's entrepreneurs have set up shop on the sidewalks, bringing the scent of fresh pine to the sidewalks of the city. Many American families will be concerned that the cutting down of so many pine trees every Christmas is poor practice when it comes to conservation and the environment. Some opt for trees with the roots intact so that they can be replanted.
But our friends at American Farmland Trust assure us that Christmas trees can be farmed and enjoyed by those of an eco-friendly way of mind:
Tis still the season for farming at 21,904 Christmas tree farms throughout the country. Christmas tree farms can help sequester carbon dioxide, prevent erosion, protect water and provide habitat for wildlife; for every tree cut down, two to three seedlings are planted. Some tree farms are taking extra steps by adopting integrated pest management or organic practices to reduce pesticide use and by planting buffers to prevent runoff. Christmas trees have always been cherished for their green branches, and the many environmental benefits of live trees give us another reason to praise “O Tannenbaum.”
And here’s what Dr. Patrick Moore, founder of Greenpeace has to say about it:
I often say that one way to protect the environment is to choose renewable materials and energy wherever possible. Artificial trees are made from non-renewable plastics and petroleum-based products. Although some people claim that these trees last a lifetime, most are thrown away within nine years – and remain in landfill sites for centuries… The growing and production, use of and disposal of real Christmas trees could not be more sustainable and continues a tradition of thousands of years of decorating trees in mid winter and providing a focal point for the community, customer or family during the festive season.
Still thinking of getting an artificial this year to help protect the environment? Think again! Great Britain's Pines and Needle Company cites a study from Holland by J.M. Hekhuis, that found, "Natural trees use ten times less basic materials to produce and five times less energy. Their CO2 emission is four times lower and all waste is reusable."
Happy Decorating!
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November 28, 2011
The Great American Caviar Comes Fresh from the Kelley Family
Mike Kelley was a pioneer of the American caviar industry when he began selling the roe from the indigenous wild paddlefish he caught in the fresh waters of Tennessee more than 20 years ago.
What makes Kelley’s Katch the best caviar in America? As Mike Kelley will tell you, “We know exactly where our fish come from. Because we caught them ourselves in our boats. That’s how we can honestly say we are the freshest in the nation.”
Here's what Charles Passy had to say about it in the Wall Street Journal, "Ah, The world's great caviars. Beluga from Russia, Osetra from Iran. And, of course, Kelley's Katch from Tennessee...Our Chef's Favorite...with a balanced flavor, nice shine and evenly gray-colored eggs with the right degree of `pop'."
When buying caviar nothing is more important than trust. Mike and Vickie Kelley have two decades of experience in the caviar business and are involved in every step of the production. From the first catch, through processing and packaging, to the time it leaves their facility, they are there every step of the way to make sure that their American caviar is the freshest in the nation.
A Kelley's Fresh Catch
Kelley's Katch Caviar is pearl gray in color and has a firm texture that is lightly salted (Malossol). The appearance and size are very comparable to Sevruga caviar. Kelley's Katch Caviar has received national recognition as being "The Best Value" among American Caviars.
If you’d like to purchase the Kelley’s fresh delicacy go to either of the following:
2. Fresh Paddlefish Caviar & Blinis
To view the Kelley family's recipe for serving caviar go to: Caviar with Traditional Accompaniments
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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
November 25, 2011
Working to Save the Community Gardens of New York City
El Sitio Feliz (The Happy Place) in East Harlem (©photo by Jeff Deasy)
A team of long time gardeners, parents, teachers, activists, legal counsel and staff with elected officials in New York have crafted legislation to preserve community gardens in New York City and issued a call for public support to get their NYC Garden Law passed.
According to GreenThumb of the NYC Department of Parks and Recreation, over 100 community gardens in NYC are now privately owned as part of a Land Trust. But since a survey jointly conducted by the nonprofit GrowNYC and Green Thumb in 2009-2010 said there are nearly 500 community gardens in New York City, many remain vulnerable to destruction and development for far less green purposes.
As Isabel, a gardener in the Bronx, put it, “Our gardens are getting bulldozed one by one. Our children and elders, everyone needs these green spaces. Our City Council can do it. Please help.”
The struggle to preserve New York City's community gardens has been ongoing for decades. Many have been saved from destruction at the 11th hour following grassroots efforts to save them. In 1999, Bette Midler, founder of the New York Restoration Project, saved 114 community gardens from commercial development and established the New York Garden Trust to ensure these precious resources survived in perpetuity.
To learn more about the proposed legislation, go to: NYC Garden Law
About the New York Restoration Project
New York Restoration Project (NYRP) is a non-profit organization dedicated to transforming open space in underserved communities to create a greener, more sustainable New York City. In partnership with the City of New York, NYRP is also leading MillionTreesNYC – an initiative to plant and care for one million new trees throughout New York City’s five boroughs by 2017.
To view a prior post related to the topic, go to: Bring Back the Victory Gardens!
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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
November 24, 2011
Happy Thanksgiving!!
Big Turkey! (photo by Mary R. Vogt, courtesy of morgueFile.com)
“There is one day that is ours...Thanksgiving Day is the one day that is purely American.” - O. Henry
"I awoke this morning with devout thanksgiving for my friends, the old and new." - Will Carleton
"A thankful heart is not only the greatest virtue, but the parent of all the other virtues." - Cicero
"Small cheer and great welcome makes a merry feast." - William Shakespeare
"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." - John Fitzgerald Kennedy
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November 23, 2011
Apple, Onion & Raisin Chutney Recipe
Apple, Onion & Raisin Chutney (©photo courtesy of Skyhorse Publishing)
Making chutney is a great way to use an abundant harvest from your garden or a bit too large purchase made at your favorite farmers market. They are also wonderful for their versatility, a accompaniment to fresh fish, pork, chicken and of course, a Thanksgiving turkey. Leftover turkey sandwiches are always a treat, and puting a layer of chutney on freshly baked bread will make them even tastier.
Below is a recipe for a mild chutney calling for seasonal ingredients that can be easily found at many farmers markets this time of year. It comes from a new book by by Janet Cooper, "Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More". Janet Cooper grew up in Madison, Wisconsin. As long as she can remember, she has been involved with preserving and learned most of what she knows from her mother. She has lived from coast to coast in the United States, has stepped foot on every continent, and she taught home canning for two summers in Ottawa, Canada.
Janet's chutney recipe is simple to make, won't spoil for ages, and though mild, it is seasoned to provide just a little zing.
Ingredients for 5 to 6 Pint Jars
• 4 Pounds apples, any type
• 3 Medium yellow or white onions
• 2 ½ Cups vinegar
• 1 ½ Cups juice (orange, apple, cider, or a combination)
• 1 Tablespoon ginger
• 1 Teaspoon allspice
• 1 Teaspoon nutmeg
• 1 Teaspoon cloves
• ¼ Teaspoon cayenne pepper
• 2 Cups brown sugar
• 2 Cups dried currants or raisins
Preparation
1. Peel, core, and dice the apples. Peel and finely chop the onions.
2. Add the vinegar, juice, ginger, allspice, nutmeg, cloves, and cayenne pepper. Mix well and cook, uncovered, at a simmer or until thick.
3. Add the brown sugar. Wash and squeeze dry the currants or raisins and add. Cook everything until desired thickness and seal in sterile jars.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To learn more about Janet Cooper's new book, go to: Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More
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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
November 22, 2011
Sage Cornbread Dressing Recipe
![Sage Cornbread Dressing[1] (2).jpg](http://blog.americanfeast.com/Sage%20Cornbread%20Dressing%5B1%5D%20%282%29.jpg)
Sage Cornbread Dressing (© photo courtesy of Time Inc.)
Hardly a Thanksgiving table across the South will be without cornbread dressing, but it will be prepared according to an almost endless variety of recipes. Many of those recipes will fall within the category of "the way my Mama used to make it."
Just in case you don't have a 'tried and true' recipe passed down from generation to generation, the folks at Southern Living have provided this classic version of the perennial favorite side dish. It is included in their newly released, "1,001 Ways to Cook Southern". At a hefty 928 pages it is likely the most authoritative book on American Southern cooking ever published. This recipe appears on page 850, with optional methods for making it with sausage or oysters.
The book is an amazing collection of traditional recipes, all tested and refined in the test kitchens of Southern Living over the span of 4 decades. Readers will really enjoy the stories behind the recipes offered. And there are plenty of beautiful photographs of the dished to provide inspiration.
Sage Cornbread Dressing
Ingredients for 8 to 10 Servings
• Two 6-Ounce packages buttermilk cornbread mix
• 1/3 Cup butter
• 1 Cup chopped celery
• ½ Cup chopped onion
• 1 Tablespoon chopped fresh or 1½ teaspoons dried sage
• ½ Teaspoon pepper
• ¼ Teaspoon salt
• 4 White bread slices, cut into ½-inch cubes (about 2 cups)
• 2½ to 3 cups chicken broth (use all 3 cups if you like really moist dressing)
• 2 Large eggs, lightly beaten
• Garnish: fresh sage leaves (optional)
Preparation
1. Prepare cornbread according to package directions for a double recipe. Let cool 30 minutes; crumble into a large bowl. (Southern Living tested with Martha White Cotton Country Cornbread mix.)
2. Melt ½ cup butter in a large skillet over medium heat; add chopped celery mixture and bread cubes into crumbled cornbread in bowl, stirring gently until blended. Add chicken broth and eggs, and gently stir until moistened. Spoon mixture into a lightly greased 11-inch by 7-inch baking dish.
3. Preheat oven to 350 degrees. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Garnish if desired.
To learn more about the beautifully comprehensive cookbook from which this recipe came, go to: 1,001 Ways to Cook Southern: The Ultimate Treasury of Southern Classics
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
November 19, 2011
A Major Victory Against Dangerous Fracking in the Delaware River Basin!
Water on Fire (© 2010 International WOW Company)
The Delaware River basin is one of Nature’s great gifts, providing clean drinking water to 16 million people. For years it has been under threat of being polluted by deep drilling for methane gas, commonly called “natural gas”. But for today at least, it is safe.
The Delaware River Basin Commission just canceled a vote to allow fracking in the basin that was scheduled for November 28. It appears they wouldn't have the votes they needed to allow it. The delay is a testament to the power of people coming together to do what's right for their communities. Thousands stood up against corporate lobbying and a pricey ad campaign and won a round in a critical fight.
Courtesy of Halliburton
Hydraulic fracturing (also called "fracking"), is a method for extracting oil and gas lying deep below the layer of shale that below the surface of the basin. The process of fracking comes to us courtesy of Halliburton, the giant energy corporation headed by Dick Cheney before he became the Vice President of the United States.
Fracking accesses the gas beneath the shale by injecting millions of gallons water, toxic chemicals and sand under high pressure, cracking the shale and tight rocks to allow gas to flow more freely from the well. It is a poisonous 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. Some scientists have speculated that fracking may trigger earthquakes.
Fracking in Gasland
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. His journey led to a film accusing fracking of causing chronic illness, producing toxic waste deadly to farm animals, dangerous explosions, and an abominal record of government agencies failing to protect public safety. The most famous scene in “Gasland” shows tap water being set ablaze.
Residents who get their drinking water from the Delaware river Basin are not alone in facing a 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.
The Struggle Ahead
A battle to keep water safe for drinking has been won, but the struggle is far from over. Big energy companies are expected to continue to pour corporate cash into the fight across the United States. In many parts of the country they have already won and ordinary people have paid a terrible price. Besides being able to set their kitchen tap water ablaze, American families have been told that taking a shower at home could lead to an explosion that will kill them. Their children have been made sick by the pollutants unleashed and many have seen their homes become virtually impossible to sell.
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.
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
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November 18, 2011
Ocean Water Cocktail Recipe
Ocean Water Cocktail (©photos courtesy of Ocean Vodka)
Friday afternoon and the weekend looms...the hour is nearing when it will be time to leave the stresses of the work week behind and unwind. You might visualize lying on a sun-soaked tropical beach and our friends from Ocean Vodka have a suggestion that should help. It's a new cocktail recipe which, it turns out, is very low in calories!
Inspired by the ocean paradise of Hawaii, Ocean Vodka is handcrafted using deep ocean mineral-rich water from 3,000 feet below the surface off the Big Island. These trace minerals, including potassium, magnesium and calcium, help create a distinct and pleasurable flavor profile that is unlike any other vodka.
The desalinated ocean water used to make this 80 proof vodka is drawn from 3,000 feet below the surface, off the coast of the island of Hawaii. At that depth the water is very cold and safe from all surface pollutants. The crisp clean taste is the result of unique all natural ingredients.
Ocean Vodka is certified 100% USDA organic and is the only vodka in the world distilled from organic sugar cane. That makes it naturally gluten free, with absolutely no GMOs (genetically modified organisms), herbicides, or pesticides!
Ocean Water Cocktail
Ingredients for 1 Drink
• 1½ Ounces Organic Ocean Vodka
• 3 Ounces Coconut Water
• 1 Teaspoon Agave syrup
• Mint leaves
Preparation
Muddle mint leaves with Ocean Vodka, coconut water, and agave syrup. Add ice and shake. Strain and serve neat in a lowball glass with a slice of lime and sprig of mint.
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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The USDA May Vote to Weaken Standards for Organic Food
Local, Fresh & Organic (© Monkey Business Images | Dreamstime.com)
Artificial preservatives and genetically modified ingredients have no place in a healthy food system, but some powerful corporations are urging members of the USDA's National Organic Standards Board (NOSB) to allow them in food labeled organic.
Allowing their use in food labeled organic may sound Orwellian to longtime organic farmers and consumers but, the USDA panel is deeply divided between corporate agribusiness representatives and organic advocates. An upcoming meeting of the panel in Savannah, Georgia could be critical to the survival of sustainable agriculture.
"We think this meeting may well decide the fate of organic food and agriculture in this country," said Mark A. Kastel, Codirector of The Cornucopia Institute, a nonprofit watchdog group which represents family-scale organic farmers and their consumer allies across the U.S.
Corporate Profits vs People’s Health
Under the Bush and Obama administrations, the USDA Secretaries have been criticized for appointing a significant number of corporate representatives, whose primary interest appears to be loosening the federal organic standards, allegedly in pursuit of enhanced profits.
The 15-member NOSB is a citizen panel, set up by Congress, to advise the Secretary of Agriculture on organic policy and rulemaking. Upcoming votes concern the use of genetically modified and synthetic additives that have been petitioned for use in organic foods and drinks, including baby foods and formula.
Infant Formula Made with “Hazardous Pollutant”
Additives being recommended for use in organics include nutritional oils manufactured by Martek Biosciences Corporation, part of the $30 billion multinational conglomerate Royal DSM. These oils, genetically modified to provide isolated omega-3 and omega-6 nutrients DHA and ARA, are derived from algae and soil fungus, and stabilized with a wide variety of synthetic ingredients.
When incorporated in infant formula, these oils are processed with a neurotoxic solvent, n-hexane. A byproduct of gasoline refinement, n-hexane is regulated by the Environmental Protection Agency as a hazardous pollutant. The recommendation to approve Martek’s oils, processed with hexane, has industry observers scratching their head since solvents, commonly used in conventional food production, are expressly forbidden in organic food production.
“What is most egregious about the NOSB push to approve the Martek Biosciences Corporation petition is that these DHA and ARA oils are in no way essential in organics, as claimed by Martek,” states Cornucopia's Kastel. “Other organic manufacturers have successfully used fish oil and egg yolks as legal and natural alternative sources of supplemental DHA.”
"They Are Caving to the Factory Farm Lobby”
Meanwhile, the Livestock Committee of the NOSB, which is refining the standards aimed at ensuring high levels of animal welfare on organic farms, appears to be backing away from adopting strong, enforceable standards for laying hens and other species.
"They are caving to the factory farm lobby, listening to giant vertically integrated egg producers, and ignoring the voice of rank-and-file family farmers," said Tim Koegel, a nationally prominent certified organic farmer producing pastured eggs and chickens. "The NOSB has an opportunity to make organics the true gold standard in terms of animal husbandry but instead might choose to make the organic label a joke."
The proposal for chickens would give animals as little as one square foot of living space. "Like allowing synthetics, this woefully inadequate standard would violate the organic law that requires animals be allowed to exhibit their natural instinctive behaviors," added Koegel. "Hell, those birds will not even be able to fully span their wings, let alone forage outside for insects, seeds and worms."
To learn more, go to: The Cornucopia Institute
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November 12, 2011
Ultimat Vodka's Apple Cider Martini Recipe
Apple Cider Martini (©photo courtesy of Ultimat Vodka)
The Thanksgiving holiday is a time to evoke cheer, love and bring the family together. Take the weight and stress of the season off your shoulders by enjoying this delicious, cozy cocktail with the ones you love! It comes to us courtesy of our friends at Ultimat Vodka, who distill their ultra-premium vodka in Poland, combining an exclusive blend of rye, wheat and potato that creates an unparalleled sipping experience.
Poland's 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 craftspeople our friends at Ultimat Vodka have put it to very good use. Simply put, Ultimat Vodka embodies pure elegance inside and out and is sure to make everyone smile this holiday season. No wonder it is served at some of the finest watering holes from L.A. to London and its fans include the likes of Kirsten Dunst, Reese Witherspoon and Colin Firth.
We love that the recipe calls for apple cider at the time of year when it is in such abundance at our local farmers market. You're almost certain to find the fresh, seasonal and delicious libation at your favorite market, too!
Apple Cider Martini
Ingredients for 1 Drink
• 1¾ Ounces Ultimat Vodka
• 1½ Ounces apple cider
• ¼ Ounces ginger liqueur
• Splash of Velvet Falernum
Preparation
Combine all ingredients in a shaker. Shake well and pour into a cocktail glass.
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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November 11, 2011
A Day to Remember Those Who Made Sacrifices
Remembering (photo by Ronnie Bergeron, courtesy of morgueFile.com)
On Veterans Day we take some time to remember those who were ready to face the gravest danger when their country called on them. It is not the common soldiers who make the decision to go to war, but they are the ones who make the the ultimate sacrifice.
"How important it is for us to recognize and celebrate our heroes and she-roes!" - Maya Angelou
"In the beginning of a change, the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot." - Mark Twain
"Lord, bid war's trumpet cease; Fold the whole earth in peace." - Oliver Wendell Holmes
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November 10, 2011
Vermont Students Teach Guerrilla Gardening at Occupy Wall Street
Students from Sterling College in Vermont visited with the protestors of Occupy Wall Street to show how easy it is to plant seeds and grow healthy food.almost anywhere.
Have a look:
GUERRILLA GARDENING AT OWS from ONE PACK PRODUCTIONS on Vimeo.
The young gardeners are passionate on the topic of knowing where our food comes from and rightly concerned about the heavy use of poisonous chemicals in American agriculture.
For a little history of folks growing their own fresh, local food, go to: Bring Back the Victory Gardens!
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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
November 09, 2011
Baked Sweet Potatoes with Sugar-n-Spice Butter Recipe
Baked Sweet Potatoes with Sugar-n-Spice Butter (©photos courtesy of Skyhorse Publishing)
Thanksgiving is just around the corner! If you're looking for a side dish to serve or bring to the table of your host for dinner, this recipe is simple seasonal and delicious. It is from the newly published 'The Farmer’s Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and More' by Marie W. Lawrence. Marie is a third generation Vermonter who was cooking up the bounty from her garden and local farms long before anybody ever heard the word locavore.
Marie and her publisher were kind enough to allow us to share a recipe from her book that we believe is a perfect side dish for a Thanksgiving dinner. Here is what she has to say about her recipe:
Being of a Northern culinary persuasion, I still prefer mashed white potatoes with my Thanksgiving turkey. However, many folks consider sweet potatoes an integral part of the feast, and with good reason! Sweet potatoes are another nutritional powerhouse that just happen to taste delicious—a winning combination. They’re wonderful mashed or candied, but taste pretty darned good baked too. Make them even tastier with the judicious addition of a little butter, sugar, and spice.
Marie has convinced us to avoid having to make a choice between white and sweet potatoes by serving both!
Baked Sweet Potatoes with Sugar-n-Spice Butter
Ingredients for 1 Serving
• 1 Small or ½ larger sweet potato per serving
• ¼ Cup butter
• 1 Tablespoon honey
• 1 Tablespoon brown sugar
• ¼ Teaspoon cinnamon
• ¼ Teaspoon grated orange rind
• Pinch of nutmeg or mace
• Pinch of cayenne pepper
Preparation
Bake the sweet potatoes along with the pork chops, at 375°F for about 45–50 minutes. If the potatoes are large and don’t seem to be cooking as fast as the pork, you can microwave them on high for 2–5 minutes, until they are tender. They may even be left in the microwave for a few minutes, keeping hot on retained heat, while you’re plating the rest of your meal. While the sweet potatoes are baking, prepare the sugar-’n’- spice butter by creaming the softened butter with the honey and brown sugar. Beat in the remaining ingredients until the butter is smooth and creamy. Serve a dollop over each hot split sweet potato.
To learn more about Marie’s terrific new book, go to: The Farmer’s Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and More
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
November 07, 2011
Making Good Use of Those Intriguing Winter Squash
Various Squash (photo by Emily Roesly, courtesy of morgueFile.com)
A visit to a local farm stand or farmers market may have brought you face to face with some curious looking squash this season. The number of varieties now available has increased dramatically in recent years and it takes some expertise just to identify those intriguing winter vegetables.
Fortunately, Janet Fletcher authored a fine article for the San Francisco Chronicle last season that sheds some light on selecting the best squash for cooking. It seems “where and how” a squash is grown may be more important than what type of squash it is.
In a climate like the Bay Area’s some farmers will rush their crop so as to have them on display for Halloween, but that can lead to a disappointing taste. “Winter squashes picked too early won't have the sugar content or flavor depth of those allowed to mature fully on the vine.”
The article says Bill Fujimoto, proprietor of Berkeley's Monterey Market “raves about the French pumpkins and winter squashes from Hunter Orchards in Siskiyou County, near the Oregon border.” Ms. Fletcher quotes him as saying, "They have seriously good squashes up there. They'll be sticky on the outside, oozing juice from different spots."
Ms. Fletcher’s general advice on selecting squash:
Rely on the reputation of your produce merchant and the few clues that an uncut winter squash has to offer. The rind should be largely unblemished, with no soft spots. Most important, the squash should feel heavy for its size.
That heaviness stems from the increased sugar content that a truly ripe squash has produced. The Chronicle piece goes on to say:
Most of these hard-shelled winter squashes benefit from a few weeks of post-harvest curing, during which they dry out a bit and some starch converts to sugar. If stored in a cool, dry place, like a basement, they will keep for months. In the old days, a stash of winter squash in the barn or root cellar saw many farm families through the winter.
If you’d like to read the San Francisco Chronicle article cited above go to: Posh squash - how to make the most out of the winter's harbingers
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
em>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
November 04, 2011
Mount Gay Trident Cocktail Recipe
Mount Gay Trident (©photo courtesy of Mount Gay Rum)
The creator of the Mount Gay Trident is none other than author David Wondrich, who you may recall, wrote “Imbibe.” The book won the James Beard Foundation Award for Best Book About Wine and Spirits. And as author Gary Regan says, "Imbibe is the best book ever written on the subject of cocktails and mixed drinks. Plain and simple. Best Ever."
Here's what Mr. Wondrich has to say about the cocktail he has just created for the coming holiday season:
Neptune's trident holds the center of the Barbadian flag, as is fitting for an island with such a long and rich maritime history. For this dessert drink, I combined Mount Gay Eclipse rum, coffee liqueur and, instead of cream, sweetened condensed milk. It might be a bit sticky on its own, but it makes for a rich, creamy and utterly irresistible cocktail (note: only use a brand that contains nothing more than milk and sugar).
When it comes to drinks suitable for holiday sipping, we think you’ll find that this cocktail is simply delicious!
Mount Gay Trident
Ingredients for 1 Drink
• 1½ Ounces Mount Gay Rum Extra Old
• ½ Ounce Coffee Liqueur
• 1 Ounce Sweetened Condensed Milk
Preparation
Add ingredients to a shaker and shake well with cracked ice. Strain into chilled glass and grate nutmeg over the top.
To learn more about Mr. Wondrich's wonderful book, go to: Imbibe
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
November 03, 2011
Dave's Gourmet Recipe Contest Winner Could Earn Up To $1 Million
Ingredients for Pesto Sauce (© Olga Miltsova | Dreamstime.com)
Dave’s Gourmet, the maker of award-winning Butternut Squash Pasta Sauce, has announced a recipe contest where the winner could make $1 million in royalties.
Says Founder Dave Hirschkop, “Our company is 100% committed to making or finding the world’s greatest sauces.”
Dave believes there are many great ideas in the minds of restaurant chefs and home cooks just waiting to be discovered. His newly launched recipe contest is meant to identify the very best ideas for sauces, dips, spreads, and salsas. Those selected will be “Brand Prize Winners” and may see their creations go into production. If no recipe is deemed worthy of that pricey undertaking, the winners will be paid $1,000.
Still, this is an opportunity for a creative entrepreneur to get a product to market, no easy feat in a highly competitive marketplace. The San Francisco company says, “This is where a meat and potatoes industry meets the new world concept of crowdsourcing.”
If a product does go to market the amount earned will depend entirely on how well the product sells. Royalties are highly unlikely to reach the lofty sum of $1 million, but a successful product could earn thousands for its creator.
The contest is open to both food professionals and amateurs, who are invited to submit their entries via an online form.
To learn more about the contest, go to: Dave’s Gourmet Recipe Contest
For info on the award-winning hot sauces from Dave's Goumet go to: The Great American Hot Sauce Collection
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
November 02, 2011
French National Assembly Passes a Tax on Sugary Soft Drinks
Soda Cans (photo by Jane M. Sawyer, courtesy of morgueFile.com)
In a move that began as a response to rising rates of obesity, the French National Assembly passed a tax on all soft drinks with added sugar or artificial sweeteners to raise $380 million a year.
Beverages such as natural fruit juices and those containing alcohol will be exempt from the tax. The tax will be paid by manufacturers, processors and French importers. Most of the money, about $215 million, will be used to lower social taxes on farm labor. The measure will now be considered by the French Senate.
Much of the tax revenue to be collected would come from American soft drink companies. Coca Cola is expected to contribute $136 million annually. The company lobbied unsuccessfully to keep artificially sweetened drinks from being included. Coca Cola France had threatened to cancel a $23 million investment in a bottling operation in Marseille, but later recanted.
To learn more, go to: USDA: France to tax soft drinks - U.S. Companies to pay the most
To view previous posts on the topic go to:
1. Diet Soda Linked to Obesity & Heart Disease
2. Colas Can Cause Kidney Problems
3. Diet Soft Drinks May Increase Risk of Heart Disease
4. Safety of Soft Drinks Under Scrutiny
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
November 01, 2011
Selling Fake Maple Syrup Could Get You 5 Years in Prison
Maple Sap Tap (photo by Joe Zlomek, courtesy of morgueFile.com)
"Too often, those who are willing to endanger our livelihoods in pursuit of their profits see fines as just a cost of doing business." - Sen. Patrick Leahy
U.S. Senators Patrick Leahy (D-Vt.) and Susan Collins (R-Maine) introduced legislation Thursday to make the fraudulent sale of maple syrup a felony offense. The legislation is cosponsored by Senator Bernie Sanders (I-Vt.). The bill is called the Maple Agriculture Protection and Law Enforcement (MAPLE) Act.
“I have been alarmed by the growing number of individuals and businesses claiming to sell Vermont maple syrup when they are in fact selling an inferior product that is not maple syrup at all,” said Leahy. “This is fraud, plain and simple, and it undermines a key part of Vermont’s economy. I know that hardworking syrup producers in Maine, New York and other states have been similarly hurt by this crime.”
“Fake labeling not only hurts this growing agricultural industry, but also defrauds consumers who have the right to know exactly what they are purchasing,” said Collins.
Up to 5 Years in Prison
“We are very proud of the high-quality maple syrup produced in Vermont,” said Sanders. “Some of us think it’s the best in the world. We think it is terribly wrong for people to produce a phony product and call it Vermont maple syrup.”
The MAPLE Act creates a felony offense carrying a five-year maximum penalty for fraudulently selling maple syrup that is not, in fact, maple syrup. Under current law, the sale of this fraudulent maple syrup is only a misdemeanor offense carrying only on a one-year penalty. Vermont U.S. Attorney Tris Coffin recently sought an indictment against a Rhode Island man who, as revealed by a Food and Drug Administration investigation, was selling cane sugar-based syrup as “maple” syrup.
A Great Gift from Native Americans
The Native Americans were the first to use maple syrup as a flavoring. They called their delicious syrup, "sinzibukwud," which means, "sweet buds." They may not have had stacks of pancakes to pour it over, but they did use it to flavor stews, breads, teas, and vegetables, including indigenous cranberries.
We are forever in their debt for teaching their skills to French and English settlers!
The MAPLE Act is cosponsored by Senator Olympia Snowe (R-Maine) and New York Senators Chuck Schumer (D) and Kirsten Gillibrand (D).
To learn more, go to: Maple Agriculture Protection and Law Enforcement (MAPLE) Act
If you can’t take on the challenge of making your own maple syrup, but would like to purchase the finest Grade A Light Amber maple syrup, go to: 100% Pure Organic Maple Syrup (Free Shipping!)
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
