American Feast's Sustainable Food Blog

Ted Kilgore's Purgatory Cocktail Recipe

2009-11-20T05:20:28Z

Chaterhouse of Portes, France (image courtesy of Carthusian Order)

As the name Purgatory implies, this cocktail is a very serious drink. So says our friend and spirits expert, Gary Regan of Ardent Spirits. Gary got this recipe from Ted Kilgore, bartender and bar manager at Monarch Restaurant in Maplewood, Missouri. As evidenced by this recipe, Mr. Kilgore's talent has made him a well respected mixologist in the Show-Me State, and everywhere else for that matter.

Seeing it first on paper, Gary thought it took courage to mix in both Benedictine and Green Chartreuse. Both have potent flavors that might fight for supremacy instead of blending into a singularly enjoyable cocktail. Gary explained that Ted Kilgore’s unorthodox choice of liqueurs mixes into a successful creation because he combines them with the sturdy base of straight rye whiskey.

It’s a hefty amount of rye whiskey and Chartreuse is a potent liqueur with an alcohol content of 55%. That’s 110 proof! It’s made by Carthusian monks, a silent order in Chaterhouse of Portes, France. So be careful, a judicious serving of this cocktail and you'll feel a little closer to Heaven. Too many and you’ll find yourself in Purgatory!

Ingredients for 1 Drink

• 2 1/2 Ounces Rittenhouse 100-proof Straight Rye Whiskey
• 3/4 Ounce Benedictine
• 3/4 Ounce Green Chartreuse
• 1 Lemon Wedge or Twist, for Garnish

Preparation

1. Fill a mixing glass two-thirds full of ice.
2. Add the whiskey, Benedictine and Chartreuse.
3. Stir for approximately 30 seconds.
4. Strain into a chilled cocktail glass.
5. Add the garnish.

Gary Regan Himself

If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium

If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft

If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

To visit Gary and Mardee’s web site and sign up for their very witty newsletter go to: Ardent Spirits

To see Gary on Facebook go to: Gary Regan's Facebook Page

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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Only Santa Claus is Better Known to Kids than Ronald McDonald

2009-11-20T05:10:45Z

Kids on the Beach (photo by Emily Roesly, courtesy of morguefile.com)

My niece and her husband are some of the best informed people I know when it comes to food and nutrition. Once they were looking after a young child and took her on a day trip. Riding home in the car it was time to get a bite to eat. The child asked if they could go to McDonald's. Not wanting to feed the child unhealthy food they said there was no McDonald's in the area. Though still too young to read, the child spotted a pair of golden arches and exclaimed that there was one just ahead.

Once again, advertising made it happen.

McDonald’s CEO James Skinner says "Ronald [McDonald] has never sold food to kids in the history of his existence." Can this possibly be true? To find out, Corporate Accountability International’s Value [the] Meal campaign supporters have launched the nationwide “Where’s Ronald?” scavenger hunt to expose how McDonald’s uses the clown as a marketing tactic to hook our kids on fast food.

Save for Santa Claus, no icon is more recognized by our children than Ronald McDonald. This wouldn’t be so bad if he were bringing them gifts – but in reality he’s hooking them on unhealthy food for a lifetime. “Just as Joe Camel lured a generation of kids to cigarettes, Ronald McDonald is luring the next to meals that are unhappily high in salt, sugar, and fat,” said campaign director, Judy Grant.

Despite Skinner’s claims that Ronald doesn’t’ market food to children, the clown has already been sighted on internet sites that children use, on commercials during children’s programming, and hosting events and parties for children in cities across the country.

Where will Ronald turn up next? It’s easy to help find him, and it’s as easy as the click of a camera phone! Participants will help build a powerful record of where and how McDonald’s uses this marketing icon – and could win some fun prizes from Corporate Accountability International.

“Once you get started looking for Ronald, you'll see how even the most informed and vigilant parents face an uphill battle to make sure their children eat healthy,” said Grant.

“So much of McDonald's marketing aims to bypass parents influence entirely!”

Details on how to participate in the scavenger hunt – and on the impact of the fast food industry on children’s health - are available at: Where’s Ronald?

To view previous posts on this topic go to:

1. Junk Food Ads are Prevalent on TV Programs for Kids
2. Yale Study: TV Ads Contribute to Obesity in Children
3. Ads Make Junk Food Sound Healthy for Kids
4. Selling to Kids
5. Food Giants Still Marketing Junk Food to Kids
6. Kellogg to Limit Selling Junk Food to Kids

Jeff Deasy is a fan of

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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

Gwen's Grilled Asparagus Wrapped in Prosciutto with Goat Cheese Recipe

2009-11-19T05:10:02Z

Garden Asparagus (photo by Daisy Durham, courtesy of morguefile.com)

Our friend Gwen Kenneally is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts and she is a regular contributor to the excellent new online publication offering lifestyle highlights the San Fernando Valley, My Daily Find.

Her years of catering parties and events have made Gwen amazingly versatile in the kitchen. This latest recipe from her offers a quick and simple way to delight your guests and leave time for the many other tasks that come with holiday entertaining. Gwen writes:

Here’s a quick appetizer that’s great for holiday entertaining. Simple and full of flavor, it’s especially good because you can prepare it in advance which allows you to be a guest at your own party. Happy Holidays!

Ingredients

• 1 Bunch asparagus (about 25)
• 12 Slices Sliced La Quercia's Green Label Organic Prosciutto
• 8 Ounces Humboldt Fog Goat Cheese

Preparation

1. Trim asparagus and cut to about 4 inch spears.
2. On a medium grill or stovetop grill place asparagus and cook turning often about 10 minutes. Let cool completely. (You can also roast the asparagus in a 350 degrees F oven for about 8 minutes.)
3. Lay out a piece of proscuitto, cut in half. Spread with goat cheese and carefully place the asparagus spear at the left end and roll to the right. Repeat until all asparagus is wrapped.

Gwen & Her #1 Protégé

To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen

To have a look at Southern California’s new publication for great finds and things to do, go to: My Daily Find

Green Label Organic Prosciutto

If you'd like to order the artisanal prosciutto called for in this recipe go to either:

1. La Quercia's Green Label Organic Prosciutto (Whole)

2. La Quercia's Sliced Green Label Organic Prosciutto

To order one of Cypress Grove’s internationally acclaimed goat cheeses go to: Humboldt Fog Goat Cheese

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

Jeff Deasy is a fan of

American Feast

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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

Exercise with Family & Friends for Improved Weight Loss

2009-11-18T05:10:18Z

After the Workout (© Fotosmurf02 | Dreamstime.com)

Eating a more healthy diet that doesn’t leave you feeling deprived of the pleasures of good food is a great start for losing weight, but getting more exercise is also essential to shedding extra pounds and keeping them off. A recent study has found that those who exercised with a friend or family member lost substantially more weight than those who worked out alone.

The study was performed at the University of Pennsylvania School of Medicine. The results were published in the October 26, 2009 issue of the Archives of Internal Medicine in an article authored by Jennifer H. Mieres MD and Lawrence M. Phillips MD. Their research was motivated by the fact that “The prevalence of obesity and diabetes mellitus continues to increase in the United States.” The alarming and long-term trend has contributed to the soaring healthcare costs that are straining and often breaking family finances.

The authors wrote “The relationship between obesity and the establishment of diabetes has been well established.” The continuing trend toward obesity and the associated complications that can result, including cardiovascular disease, comes “primarily because of dietary habits and a sedentary lifestyle.”

The authors of the study noted that, “Minority populations are disproportionately affected” by obesity. The U.S. Centers for Disease Control and Prevention has found those over 20 years of age in the African American community have a nearly 50% higher rate of diabetes mellitus type 2 than the population average in the United States.

The 2-year trial at the University of Pennsylvania School of Medicine was “a culturally specific weight loss program” meant to test the effectiveness of “culturally salient social support.” African American women and men who enrolled with partners who also lost weight shed approximately 5 to 6 kilograms, while those who participated alone lost approximately 3 to 4 kilograms. (One kilogram = 2.2 pounds.)

To view the full article in Archives of Internal Medicine cited above requires a subscription. Go to: Trial of Family and Friend Support for Weight Loss in African American Adults

Jeff Deasy is a fan of

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To follow American Feast on Facebook go to: American Feast on Facebook

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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

Chef William Mueller's Pumpkin Stuff Recipe

2009-11-17T05:10:17Z

Huge Pumpkins (photo by Emily Roesly, courtesy of morguefile.com)

It’s time to get serious about making final choices for Thanksgiving side dishes. Seasonal pumpkins are plentiful and inexpensive this time of year so we’re pleased that our friend Chef William D. Mueller founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington has again provided us with a recipe for one of his creations calling for the iconic squash.

Babblin' Babs Bistro is truly a family affair having been named after Chef Mueller’s Mom who brought “love laughter and song” to the kitchen of William’s boyhood. Today the Chef his wife Shannon and son Seamus (aka - little chef) "…strive to ensure that with every meal you receive an experience like nowhere else in flavor texture and atmosphere."

Babblin’ Babs has received wonderful reviews for its gourmet quality of its breakfasts lunches and dinners but the Muellers are also praiseworthy for purchasing from local family-owned businesses to ensure the freshest ingredients and help support a dozen or more local families. They do not use products that have nitrites MSG or any of a long list of chemicals nor do they add sodium to their food. Instead “We carefully search for the most natural product available” says Chef Mueller.

Employ the sustainable philosophy of Babblin’ Babs Bistro for the purchase of ingredients and you’ll be on your way to preparing the dish at its very best.

Ingredients

• 1 Cup pumpkin diced
• 3 Tablespoons butter
• 1-1/2 Cup Walla Walla onions diced
• 1-1/2 Cup celery diced
• 1/4 Cup thyme finely chopped
• 1/4 Cup sage finely chopped
• Cracked Tellicherry peppercorns
• 2-1/2 Cup cornbread stale
• 1 Organic egg beaten
• 1/4 Cup chicken stock (low or no sodium - vegetarians can substitute vegetable stock)
• Parsley

To Assemble

1. Preheat the oven to 425°F
2. Cut pumpkin into several small wedges and place on a baking sheet and roast 30 minutes or until tender. Cool remove skin dice. Lower oven to 350° F.
3. In a skillet melt 2 tablespoons of butter. Add onions thyme and sage and cook until tender. Season with pepper to taste.
4. Take and crumble cornbread into a large bowl. Place sautéed veggies into the bowl. Mix in 1 tablespoon butter beaten egg and pumpkin. Now add chicken (or vegetable) stock and mix well. Transfer to a butter casserole dish and bake for 45 minutes or so. Cut into squares or triangles and garnish with chopped or whole parsley.

To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery

As with any place serving food of such high quality you’ll want to make a reservation. You can call Babblin' Babs Bistro at 253-761-9099.

To view all the recipes on the American Feast web site 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

Making Good Use of Those Intriguing Winter Squash

2009-11-16T05:10:22Z

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

Gary Regan's Rude Boy Cocktail Recipe

2009-11-13T05:10:16Z

Skanking Rude Boy (© Vanwick | Dreamstime.com)

Originally from a town near Blackpool, England, our old friend Gary Regan has always exhibited the unfailing politeness and good humor for which the English are known. So we were a little surprised to see our master mixologist and spirits expert come up with a new cocktail recipe to which he ascribed the name Rude Boy.

Nothing to fear, Gary isn’t advocating poor behavior. He tells us rude boys were originally street gangs in Jamaica, but the name came to be adopted by young Londoners who were supporters of ska and reggae music. To signal their support they liked to exhibit black and white checks as a symbol of racial unity, wear suits, and sport porkpie hats. A favorite band was The Specials, who scored a big hit in the U.K. with “Free Nelson Mandela.” They liked to skank, a dance done to ska music. Thankfully, they didn’t adopt the violent or criminal ways of the earlier rude boys of Jamaica.

So Gary’s new concoction can be fittingly used to toast racial harmony, lively dancing, and having fun with fashion. Cheers!

Ingredients for 1 Serving

• 1 1/2 ounces Don Julio or other blanco tequila
• 1/2 ounce green Chartreuse
• Pinch of cayenne pepper, for garnish

Preparation

1. Place all ingredients, except the cayenne, in a mixing glass. Add ice and stir for about 15 seconds. Strain into a chilled sherry copita glass.
2. Sprinkle a little cayenne pepper on top.

Gary Regan Himself

If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium

If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft

If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

To visit Gary and Mardee’s web site and sign up for their very witty newsletter go to: Ardent Spirits

To see Gary on Facebook go to: Gary Regan's Facebook Page

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

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

Curb the Overfishing of Red Snapper Now for a Future of Plenty

2009-11-12T05:10:17Z

Still Wild Coast in Costa Rica (photo courtesy of La Cuisinga Lodge)

Red snapper was long one of my favorite meals. The unique flavor always brings a fond memory of dining on it within a couple of hours of seeing it caught from a beach in Costa Rica with a simple rod and reel. I regarded it as a delicacy, but for the local residents it was a naturally plentiful seafood.

I gave up red snapper well over a year ago after reading that it was being seriously overfished, hoping it would some day return to abundance. Unfortunately, I just learned from the nonprofit Care2 that “…government assessments from 2008 show that the species is being overfished at eight times the sustainable level.” The population has dwindled to just 3% of its historic levels.

The good news is that the South Atlantic Fishery Management Council is working on new rules that should enable red snapper to make a big comeback. Our friends at Care2 write, “In less than 10 years, the population of red snapper would skyrocket -- and with it, so could catches of the species. Scientific projections suggest that it could be as high as a 25-fold increase, from 78,000 pounds of fish in 2006 to nearly 2 million pounds by 2036.”

Regretfully, “The red snapper's not the only species at risk; the speckled hind, warsaw grouper, golden tilefish, snowy grouper, black grouper, black sea bass, gag, red grouper and vermilion snapper are all at risk.”

The time for environmental action is now, so Care2 is asking for some grassroots help. They are collecting signatures in support of changes to fishing rules so populations have time to replenish themselves. They need thousands of signatures by November 22nd in order to hand-deliver them to the South Atlantic Fishery Management Council as part of a public comment period.

To learn more about the issue and add your signature in support of the rule changes go to: Save a Snapper

To view previous posts on the topic of Conservation scroll down after you go to: American Feast's Posts on Conservation

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

Diet of Too Few Carbs Can Make You Slim But Feeling Depressed

2009-11-11T05:10:01Z

Fresh Produce (photo by Scott M. Liddell, courtesy of morguefile.com)

Diets that very low in carbohydrates are often recommended for weight loss, but little is known about the long term effects on mental health. Recent research conducted in Australia found that despite similar weight loss from low carb and low fat diets, and rapid improvements in mood during the first eight weeks with both, over the long term the mood of those on low carb diets regressed to their original state. The positive effect on mood was maintained for those on low fat diets.

The results of the study were published in the Archives of Internal Medicine. In the article’s introduction it was noted that “…the obesity epidemic has led to widespread interest in alternative dietary patterns for weight management, including very low-carbohydrate ‘ketogenic’ diets that are typically high in protein and fat (particularly saturated fat).”

Mood was assessed using three questionnaires that measure six separate aspects of mood, including tension-anxiety, depression-dejection, anger-hostility, vigor-activity, fatigue-inertia, and confusion-bewilderment. The scientists also looked into the effects of the two diets on cognitive functions, e.g. working memory and speed of processing, but “there was no statistically significant difference between groups.”

The researchers wrote,

Despite these results, it is important to note that mood state scores on average for both groups at baseline and throughout the study remained within the normal range for healthy adults. Consequently, the present findings are limited to healthy, obese, young to middle-aged adults with normal mood state and cannot be generalized to clinical populations.

What to Eat?

Dieticians tend to agree that if you want to slim down and then maintain the weight loss the empty calories from refined sugar and bleached flour are best kept to a minimum, but eating whole grain foods will improve your health.

Omnivores who work more vegetarian meals with lots of fresh fruit and vegetables into their regular diets will enjoy better health. Doing so on a large scale will reap environmental benefits as well and purchasing produce in season can keep costs down.

Fast food, Junk food, highly processed foods and sodas containing high fructose corn syrup are not recommended for good health or the health of the planet. When you combine a healthy diet with regular exercise it’s a near certainty that you will look and feel better.

To view the full text of the article in the Archives of Internal Medicine cited above go to: Long-term Effects of a Very Low-Carbohydrate Diet and a Low-Fat Diet on Mood and Cognitive Function

To view all the previous posts on weight control on the American Feast web site (just scroll down) go to: American Feast's Weight Control Archive

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

Chef William Mueller's Pumpkin Broth & Seared Scallops Recipe

2009-11-10T05:10:08Z

The Pumpkin Patch (photo by Johnny Pixel Productions, courtesy of morguefile.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 recipe within the capabilities of home cooking enthusiasts that still beautifully illustrates his culinary artistry.

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.

To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery

As with any place serving food of such high quality you’ll want to make a reservation. You can call them at 253-761-9099

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

To view all the recipes on the American Feast web site 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

Junk Food Ads are Prevalent on TV Programs for Kids

2009-11-09T05:10:10Z

Bored Toddler (photo by Slowfoot, courtesy of morguefile.com)

According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity. It was once almost unknown in children, but for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.

The thought of so many of today’s kids in real danger of suffering from a future of poor health is grim enough, but the Institute of Medicine of the National Academy of Sciences points out that there’s an economic cost as well: “Obesity-associated annual hospital costs for children and youth more than tripled over two decades, rising from $35 million in 1979-1981 to $127 million in 1997-1999.”

An analysis of television food advertisements appearing on Saturday morning and weekday afternoons aimed at kids in 2005-2006 has been published in the November issue of The Journal of Nutrition Education and Behavior. The results:

One-fifth of commercials were for food. Food ads were especially prevalent on Saturday programs and children's networks. Seventy percent of food ads were for items high in sugar or fat. More than one fourth of food advertisements were for fast-food restaurants, which were especially common on MTV and Spanish-language networks. Ads for fruits and vegetables were rare (1.7%). One nutrition-related public service announcement was found for every 63 food ads.

The authors of the study concluded, “Until marketing of high calorie, low-nutrient food to children is restricted, education and media literacy remain the best strategies for mitigating advertising effects.”

To access the full text of the article cited above requires a subscription to The Journal of Nutrition Education and Behavior, go to: Frequency and Types of Foods Advertised on Saturday Morning and Weekday Afternoon English- and Spanish-Language American Television Programs

To view previous posts on this topic go to:

1. Yale Study: TV Ads Contribute to Obesity in Children
2. Ads Make Junk Food Sound Healthy for Kids
3. Selling to Kids
4. Food Giants Still Marketing Junk Food to Kids
5. Kellogg to Limit Selling Junk Food to Kids

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

Waddell Farmhouse Seeds Joins Feeding America to Fight Hunger

2009-11-06T05:10:46Z

Veggie Garden (photo by Seemann, courtesy of morguefile.com)

In a wonderful example of an entrepreneur lending folks in need a helping hand, William Waddell, owner of Waddell Farmhouse Seeds, has announced that his family is joining forces with food banks across the country to stamp out hunger in America. They are offering incentives to all their customers who donate a portion of the vegetables from their gardens to their local food banks.

Mr. Waddell stated, "Everyone that plants a garden always has some left in the garden, so it is time to help our communities and donate the left over portions to those in need."

Feeding America is one of the nation's leading domestic hunger-relief organizations. Their mission is to feed America's hungry through a nationwide network of member food banks and engage folks across the country in the fight to end hunger.

The nonprofit organization’s network of more than 200 food banks provides food directly to individuals and families in need. Each year, more than 25 million low-income people facing hunger in the United States, including more than 9 million children and nearly 3 million seniors, receive more than 2.5 billion pounds of food and grocery products.

"We are so delighted to be a part of this wonderful organization, and to be able to give back to our communities." Mr. Waddell added, "We are so proud of our company and love the work our local food banks are doing. We know our economy is getting better, but it is always a good day when you know you have helped someone else."

It’s so nice to see families that could use a little assistance in difficult times getting fresh produce from backyard gardens that are largely organic, sustainable and shun the use of pesticides!

About Waddell Farmhouse Seeds

The Waddell Farmhouse Seeds web site proclaims, "Gardening is a way of showing that you believe in tomorrow." The small family business provides over 1,400 types of garden seed from asparagus to zucchini, over 120 garden products, and will be offering untreated and organic seeds in 2010. The original Waddell Farmhouse was built by William Waddell’s Great Grandfather in 1906, and has been donated to Landmark Park in Dothan, Alabama to be used as an agricultural museum. The current Waddell Farmhouse is 45 miles away in Chipley, Florida and services all of the U.S. Owner William Waddell beams when the old farmhouse is mentioned!

Original Waddell Farmhouse (photo courtesy of Waddell Farmhouse Seeds)

To visit the web site of the Waddell’s family business, get more info, and shop their online catalogue go to: Waddell Farmhouse Seeds

Ample Harvest is a nonprofit organization that provides a list of area food pantries and offers driving instructions from donating gardeners to their local pantries. Ample Harvest

To view a previous post on the work of Ample Harvest go to: Ample Harvest Enables America's Backyard Gardeners to Help the Hungry

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

Roasted Mini-Pumpkin Baked Autumn Recipe

2009-11-05T05:10:37Z

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

To view all the recipes on the American Feast web site 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

Organic Milk is Booming as the Safe Choice for Consumers & Kids

2009-11-04T05:10:08Z

Dairy Cows in Cabot, Vermont (photo by Tara, courtesy of morguefile.com)

There’s more good news for those who want healthier and more sustainable food. The huge numbers of parents who want their children to get the health benefits of milk without exposing them to the dangers of recombinant Bovine Growth Hormone (rBGH) and the antibiotics fed to cows in concentrated animal feeding operations (CAFOs), have contributed mightily to organic dairy farming enjoying quite a boom in the United States.

The U.S. Department of Agriculture (USDA) recently published a report stating, “Between 2000 and 2005, the number of certified organic milk cows on U.S. farms increased by an annual average of 25%, from 38,000 to more than 86,000.”

According to the report, that makes organic milk one of “the fastest growing segments of organic agriculture in the United States in recent years.” And organic agriculture in itself is one of the fastest growing segments of all farming in the U.S., having enjoyed an annual growth rate of 20% for many years. It seems reasonable that consumer demand and the example of so many farmers having already successfully converted their dairy operations to organic, the trend will continue for the foreseeable future.

The report published by the USDA entitled, Characteristics, Costs, and Issues for Organic Dairy Farming, was authored by William D. McBride and Catherine Greene. They found the following when comparing organic and conventional dairies:

• Organic dairies are smaller than conventional dairies (82 cows compared with 156 cows).

• Organic dairies produce about 30 percent less milk per cow than conventional dairies (13,601 pounds per organic cow compared with 18,983 pounds per conventional cow).

• Organic dairies are more often located in the Northeast and Upper Midwest than are conventional dairies (86 percent compared with 65 percent).

• Organic dairies use more pasture-based feeding, where more than 50 percent of dairy forage fed is from pasture during grazing months, than conventional dairies (63 percent compared with 18 percent).

• Pasture-based organic dairies’ total economic costs were about $4 per cwt higher than conventional pasture-based dairies, much lower than the average price premium for organic milk in 2005.

Consumers appear to be comfortable paying a premium for organic milk in order to avoid the health risks of conventionally produced milk from factory farms. As our friend Sarah Alexander at Food & Water Watch wrote this past summer, “…the documented increase of infections in dairy cows injected with rBGH…necessitates increased use of antibiotics…and there are ongoing questions about links to cancer…most of the industrialized countries in the world have banned this hormone.”

Food & Water Watch is a nonprofit consumer organization based in Washington, D.C. This past August the organization launched a campaign to get milk produced with artificial hormones out of schools once and for all, and delivered more than 25,000 petitions to members of Congress asking them to clarify that schools have the option to purchase rBGH-free milk or organic milk.

If you’d like to take action to get rBGH-free milk into your local school go to: Food & Water Watch

If you’d like to read the report published by the USDA and cited above in its entirety go to: Characteristics, Costs, and Issues for Organic Dairy Farming

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

Founder of Pastor Chuck Orchards Honored as Maine's 'Food Producer of the Year'

2009-11-04T05:05:19Z

The Maine Grocers Association (MGA) has named our good friend and partner Waite Maclin, founder of the specialty food company Pastor Chuck Orchards, as “Food Producer of the Year.” American Feast has been proudly offering Waite’s peerless organic apple butter, applesauce and combination gift basket since it launched.

MGA has been assisting the state’s food entrepreneurs since 1935, and its annual award honors those who have generated relationships with retailers to strengthen opportunities for Maine food products to be sold through Maine grocery stores.

Waite’s passionate involvement with the Maine Food Producers Alliance was also a contributing factor in his being chosen. This award marks yet another achievement in what’s been a milestone year for Pastor Chuck Orchards. Already this year, the company:

• Introduced an all-natural apple salsa and a sugar-free applesauce, both of which became instant hits among health conscious consumers and people who simply appreciate and enjoy quality food

• Earned certification for being gluten free across the board

• Began selling its apple products in Whole Food Markets throughout the North Atlantic, Hannaford Grocery stores, and dozens of other retailers

• Enjoyed widespread regional and national media coverage

This holiday season send a gourmet gift from Waite’s Pastor Chuck Orchards that is healthy, sustainable and delicious: Maine Apple Gift Basket

If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter

If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com