American Feast's Sustainable Food Blog

Grilled Skirt Steak with Avocado Corn Relish Recipe

2010-09-02T05:10:39Z

We were looking for something fun and apart from the usual dogs and burgers for Labor Day Weekend when we sighted this recipe for Grilled Skirt Steak with Avocado Corn Relish. It’s the creation of Chefs Mary Sue Milliken and Susan Feniger who developed it for our friends at the California Avocado Commission.

When not developing recipes for others the two Chefs hold sway at their own Border Grill, the hip, urban cantina in Santa Monica, California. You might also know them as the Food Network’s “Too Hot Tamales”.

The Border Grill’s Chef/Owners have always been champions of the environment and in recent years have stepped up their efforts with a host of environmentally-friendly policies at their restaurants. That includes serving sustainably harvested seafood and a program called "Good for the Planet, Good for You" giving guests the opportunity to choose dishes made with at least 80% plant-based ingredients.

Ingredients for 6 Servings

• ¾ Cup cumin seeds
• 6 Jalapeño chiles, stemmed, cut in half and seeded
• 4 Garlic cloves, peeled
• 2 Tablespoons cracked black pepper
• ½ Cup freshly squeezed lime juice
• 3 Bunches cilantro, stems and leaves
• 1½ Cups extra virgin olive oil
• 2 Teaspoons salt
• 3 Lbs. skirt steak, trimmed of excess fat and cut into 6 serving pieces
• Avocado Corn Relish (see make-ahead recipe below)
• Warm flour tortillas for serving

Avocado Corn Relish

• ¾ Cup extra virgin olive oil
• 4 Cups fresh corn kernels (about 5 ears)
• 1 Teaspoon salt
• ¾ Teaspoon freshly ground black pepper
• 2 California avocados, peeled and seeded
• 1 Large red bell pepper, cored and seeded
• 4 Poblano chiles, roasted, peeled and seeded
• 4 Scallions, white and light green parts, thinly sliced on the diagonal
• ½ Cup red wine

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Preparation

1. Lightly toast cumin seeds in a dry medium skillet for about 5 minutes. Transfer to a blender. Add jalapeños, garlic, black pepper, salt and lime and puree until the cumin seeds are finely ground. Then add cilantro, olive oil and salt and puree until smooth.
2. Cut steak into 6 servings. Generously brush with marinade and roll into cylinder. Arrange steaks in shallow pan and pour the remaining marinade. Cover and refrigerate 24 to 48 hours before cooking. Cook steaks 3-4 minutes per side.
3. Heat about 2/3 of the olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
4. Cut avocados, bell pepper and roasted poblanos into ¼-inch dices. Add to corn along with scallions, red wine vinegar and remaining olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.

Serving Suggestions: Serve with a lightly dressed green salad topped with Fresh California Avocado.

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 California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil

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Pleasant Ridge Reserve Cheese Wins 'Best of Show' at ACS

2010-09-01T05:10:10Z

Grass-Fed Cow (photo by Derek Lilly, courtesy of morguefile.com)

Wisconsin Uplands’ Cheese Pleasant Ridge Reserve just scored "Best of Show" at the 2010 American Cheese Society Competition. It is the third time Pleasant Ridge Reserve has won the award, having won previously in 2001 and 2005.

Pleasant Ridge Reserve was also named U.S. Champion at the 2003 U.S Championship cheese contest. It's the only cheese ever to win both national competitions.

Pleasant Ridge Reserve is inspired by farmstead cheeses from the Alpine provinces of southeastern France. It is crafted from the raw milk of a single herd of Wisconsin cows, grass-fed and managed using natural, "old world" practices.

The aging techniques used by Uplands were originally developed in the Middle Ages when cheeses were aged in limestone caves. It is washed frequently with a brine solution, producing a variety of pleasing flavors. Because of the time-consuming hand work involved this practice is rarely used today.

Mike & Carol Gingrich

Uplands Cheese Company is owned and operated by two families: Mike and Carol Gingrich and Dan and Jeanne Patenaude. Before becoming a co-founder of Uplands, Mike Gingrich spent several years as an executive at Xerox Corp. and on a venture capital team before settling into the dairy business.

On the appeal of turning from office to dairy farm, Mike says, "It's a desire to do something outside of the corporate world, to do something with nature, to do something on your own…I have never been in a business like this where your customers are helpful, where your competitors are helpful. It's not as cutthroat."

A portion of Uplands’ profits are given to Second Harvest of Southern Wisconsin, a local food bank.

To purchase this great American original go to: Pleasant Ridge Reserve Cheese

To view a selection of fine American cheeses go to: Artisanal & Crafted Cheeses

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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

The Food Safety Shell Game

2010-08-31T05:10:15Z

Dangerous Food? (photo by Alimann, courtesy of morgueFile.com)

The relatively new phenomena of nationwide pathogenic outbreaks are intimately tied to the fecal contamination of our food supply and the intermingling of millions of unhealthy animals.

Written by Mark Kastel & Will Fantle, The Cornucopia Institute

What isn't being discussed in Congress, during the ongoing debate on the broken federal food safety system, is the root cause of the most serious pathogenic outbreaks in our food—the elephant (poop) in the room.

The relatively new phenomena of nationwide pathogenic outbreaks, be they from salmonella or E. coli variants, are intimately tied to the fecal contamination of our food supply and the intermingling of millions of unhealthy animals. It’s one of the best kept secrets in the modern livestock industry.

Mountains of manure are piling up at our nation’s mammoth industrial-scale "factory farms." Thousands of dairy cows and tens of thousands of beef cattle are concentrated on feedlots; hundreds of thousands, or even millions, of chickens are confined in henhouses at one location for the production of eggs and meat.

A Recipe for Disaster

Livestock producing manure is nothing new. But the epic scale of animal numbers at single locations and the incredible volumes of animal waste is a recipe for disaster. It eclipses anything that was happening on old McDonald's farm.

Feces carrying infectious bacteria transfer to the environment and into our food supply. Feeding heavily subsidized corn and soybeans to cattle, instead of grazing the ruminants on grass, as they were genetically designed to do, changes the pH in their digestive tracts, creating a hospitable environment for pathogenic E. coli to breed. The new phenomenon of feeding "distillers grains" (a byproduct of the ethanol refining industry) is making this risk even more grave.

To Much Food in Too Few Hands

The current near-nationwide contamination in the egg supply can be directly linked to industrial producers that confine millions of birds, a product of massive, centralized breeding, in manure-rich henhouses, and feeding the birds a ration spiked with antibiotics. These are chickens that the McDonald family would likely have slaughtered on the farm because they were "sickly."

Thirteen corporations each have more than 5 million laying hens, and 192 companies have flocks of more than 75,000 birds. According to the industry lobby group, United Egg Producers (UEP), this represents 95% of all the laying hens in the United States. UEP also says that “eggs on commercial egg-laying farms are never touched until they are handled by the food service operator or consumer.” Obviously, their approach been ineffective and their smokescreen is not the straight poop.

In addition to our national dependence on factory farms, the meatpacking industry, like egg production, has consolidated as well to more easily service the vast numbers of animals sent to slaughter from fewer locations. Just four companies now control over 80% of the country’s beef slaughter. Production line speed-ups have made it even harder to keep intestinal contents from landing in hamburger and meat on cutting tables.

All of these problems are further amplified by the scope of the industrial-scale food system. Now, a single contamination problem at a single national processing facility, be it meat, eggs, spinach or peanut butter, can virtually infect the entire country through their national distribution model.

More Consumers Turn to Alternatives

As an antidote, consumers are voting with their pocketbooks by purchasing food they can trust. They are encouraging a shift back towards a more decentralized, local and organic livestock production model. Witnessing the exponential growth of farmers markets, community supported farms, direct marketing and supermarket organics, a percentage of our population is not waiting for government regulation to protect their families.

The irony of the current debate on improving our federal food safety regulatory infrastructure, now centered in the Senate, is that at the same time the erosion of FDA/USDA oversight justifies aggressive legislation, the safest farmers in this country, local and organic, might be snared in the dragnet—the proposed rules could disproportionately escalate their costs and drive some out of business.

While many in the good food movement have voiced strong concerns about the pending legislation—it's sorely needed—corporate agribusiness, in pursuit of profit, is poisoning our children!

Government Needs to Act

When Congress returns to Washington, we have no doubt that food safety legislation, which has languished for months, will get fast-tracked. In an election-year our politicians don't want to be left with egg on their face.

We only hope that Senators will seriously consider not just passing comprehensive reform but incorporating an amendment sponsored by John Tester (D-MT), a certified organic farmer himself, that will exempt the safest farms in our country—small, local direct marketers. We need to allocate our scarce, limited resources based on greatest risk.

Farmers and ranchers milking 60 cows, raising a few hundred head of beef, or free ranging laying hens (many times these animals have names not numbers), offer the only true competition to corporate agribusinesses that dominate our food production system.

Mark Kastel and Will Fantle are codirectors of The Cornucopia Institute, a farm policy research group based in Cornucopia, Wisconsin.

To learn more about the farm policy & research group, go to: The Cornucopia Institute

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

What Happened to America's Food Supply? And Why Has It Made Us Fat?

2010-08-30T05:10:01Z

Free Grazing Cows (photo by Kenn W. Kiser, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

The law of unintended consequences has created a society that is likely to suffer a shorter lifespan than its predecessor, compounded by obesity, ill health, and confusion.

How did this happen in the most efficient food delivery system the world has ever known?

Fifty years ago, America was dotted with family farms that produced foodstuffs in great variety, and for markets that were most often what we would call today “local”.

• Then, the economies of the industrial revolution caught up with the farmers and things began to change. Who remembers the ‘50’s movie with James Dean as the ne’er do well son of a California lettuce grower in a film from John Steinbeck’s novel, East of Eden. In the film, a key scene shows a train car full of lettuce from their Salinas valley farm sitting on a sideline with the lettuce rotting and dripping out the bottom.

This symbol of America’s changing agricultural scene presaged enormous changes in the food production and delivery system that has resulted today, in enormous agriculture operations, as big and cumbersome as factories.

Except these factories produce eggs, and meat, and grains and fruits and vegetables.

Because the economies of scale have a dark side, that is risk of infection and disease among plants and animals crammed into small spaces. Because these so-called improvements – including genetically modified seed which poisons the very earth in which these crops are grown, because these new methods force farmers to grow genetically modified corn, and soy beans, and sugar beets in huge monoculture crops that risk famine in much the same way the Irish faced famine in the middle of the nineteenth century when all they grew was potatoes. Because these new draconian methods, designed to fatten animals quicker by cramming them into feed lots and forcing them to stand in their own excrement and eat corn in an eerie, always lighted, often flooded with music to keep them going at the trough.

Because all of these changes have taken place, the unintended consequence has been that mankind has grown fat and sick alongside the animals, with nearly two thirds of Americans now being overweight, and half of those obese.

Linda West Eckhardt

What is the answer? Should we all become vegans?

No. Mankind is meant to be an omnivore. We should simply reject factory farmed foods. Period. The consumer drives this train, and if we demand better foods we’ll get it. I order grass fed beef from a Texas cattle operation (www.texasgrassfedbeef.com). I grow vegetables in the back yard. I only buy organic eggs and milk and dairy products at the store. I select raw milk cheeses whenever possible.

If you expect to live and to be healthy, you have to take charge of your health and your life and it begins with every bite of food you put into your mouth.

Just say NO to factory farmed foods, for yourself, for your children, for your friends and Family. Be rigorous. You will be rewarded.

There is a crack in the door and light is flooding in now. Just take charge of your own health by making better decisions and you’ll be rewarded with better health and normal weight.

Linda West Eckhardt is a James Beard award winning cookbook author and Co-founder The Silver Cloud Diet.

To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

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 Ron Oliver's Watch Out Peach Margarita Recipe

2010-08-27T05:10:25Z

As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Chef Ron Oliver has led his talented team to eight titles as Best Restaurant in San Diego. The fact that he seeks out the finest local, natural, and fresh ingredients to star in his tasty creations undoubtedly played a major role in his accomplishing that feat.

The Chef’s first cookbook, the “Flying Pans: Two Chefs, One World” was named one of the Top 10 Cookbooks in the United States. His passion for food and cooking extends to supporting local schools and helping young people learn food literacy by planting sustainable gardens. A true culinary artist, he also creates unique food-inspired art objects for his fans.

To say the least, we were very pleased when Chef Ron sent us his recipe for a Peach Margarita! Here’s what he says about his delicious refresher:

A perfect way to use sweet ripe summer peaches! This cocktail is inspired by the song ‘Watch Out’ from L.A. band Bliss Bomb - as it is sensual and potent but easy to enjoy. And you do need to "watch out" because a couple of these will get you.

Cheers!

Watch Out Peach Margarita Recipe

Ingredients for 2 Drinks

• 2 Teaspoons granulated sugar
• 1/2 Teaspoon ground star anise
• 1 Large ripe peach, peeled
• 1/4 Cup freshly squeezed lime juice
• 1/4 Cup peach vodka
• 1/4 Cup tequila
• 1 Tablespoon chopped crystalized ginger
• 2 Tablespoons agave syrup
• 8 Ice cubes

Preparation

1. Combine granulated sugar and star anise. Spread onto small plate. Rub cut side of lime around rims of 2 martini glasses to moisten rims. Dip rims into sugar mixture to lightly coat. Set aside.

2. Add remaining ingredients to blender. Puree until thoroughly blended and ice is finely pulverized. Pour into prepared glasses. Serve immediately.

Chef Ron Oliver
For lots more great stuff from the Chef, go to: Chef Ron Oliver’s Web Site

To learn more about Chef Ron's award-winning book, go to: Flying Pans: Two Chefs, One World

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

Food & Water Watch Releases 2010 Smart Seafood Guide

2010-08-25T05:10:52Z

In the Pan (photo by Beglib, courtesy of morgueFile.com)

The new guide considers the socio-economic impact of consuming seafood and warns against turning to imported fish post-Gulf spill.

The national consumer advocacy group Food & Water Watch has just released its 2010 Smart Seafood Guide to direct consumers in making safer, more sustainable seafood decisions. This year, researchers analyzed over 100 types of seafood (60% more than in 2009) to create the only guide assessing not only the human health and environmental impacts of eating certain seafood, but also the socio-economic impacts on coastal and fishing communities.

In their 2010 guide, Food & Water Watch highlighted what they refer to as the "Dirty Dozen" -- species that fail to meet two or more of their criteria for safe and sustainable seafood. This year, the worst offender was imported coastal-farmed shrimp. According to the guide, the shrimp mostly come from countries where health, safety, labor and environmental standards are much weaker than in the U.S. This often means the shrimp were raised in crowded, dirty farms, and doused with assorted chemicals, antibiotics and pesticides, some of which are illegal to use in the U.S.

Gulf Oil Spill Raises Food Safety Concerns

"The guide comes at a critical time. We've been fielding countless questions from consumers on seafood safety after the Gulf oil spill," said Marianne Cufone, Food & Water Watch's Fish Program Director. "Unfortunately, because of the spill, many people are considering imported seafood as a safer alternative to domestic. Often, it's not.

The guide not only educates consumers on seafood selection, but also offers information on U.S. seafood production and regulation. For instance:

• Less than 2% of imported seafood is inspected.

• Over 70% of domestic shrimp and about 60% of domestic oysters came from the Gulf of Mexico prior to the spill.

• The average consumer eats around 16 pounds of seafood annually, about 4 pounds of which is shrimp.

Guiding Consumers Away from Unhealthy Choices

The guide steers consumers away from certain types of seafood like fish raised in factory farm conditions that pose threats to both the marine ecosystem and public health; unregulated imports; depleted fish (like bluefin tuna); and fish more likely to contain harmful contaminants like mercury and PCB (like swordfish).

The guide is offered as an online tool for consumers searching for seafood based on taste or U.S. region of origin. In addition, Food & Water Watch has developed a smaller, printed version for consumers to reference before making a purchase at markets or restaurants.

"It's really the most consumer friendly guide out there," Cufone said. "We're not telling you what to eat. We're providing you with important information so that you can make safer, more sustainable seafood choices based on your own personal tastes and priorities."

About Food & Water Watch

The nonprofit organization works to ensure the food, water and fish we consume is safe, accessible and sustainable. So we can all enjoy and trust in what we eat and drink, it helps people take charge of where their food comes from, keep clean, affordable, public tap water flowing freely to our homes, protect the environmental quality of oceans, force government to do its job protecting citizens, and educate about the importance of keeping shared resources under public control.

To learn more about the nonprofit organization’s new guide to sustainable seafood, go to: Food & Water Watch

For more information on the Gulf spill's impact on the availability of certain seafood items listed on the 2010 Smart Seafood Guide, check the latest government updates at:

U.S. Food & Drug Administration

National Oceanic and Atmospheric Administration

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

Another Victory for Raw Milk from Family Farms

2010-08-24T05:10:57Z

Thistle Hill's John & Janine Putnam (Images courtesy of Thistle Hill Farm)

Ever discovered an artisanal cheese at your local farmers market that you couldn’t stop raving about to fellow foodies? Well, there is an excellent chance that splendid cheese was made from raw milk, giving it the rich flavor that processed cheeses just can’t deliver.

Many medical professionals and nutritionists have indicated that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk. They support the family farms feeding free-roaming cows on healthy grass that want to sell raw milk to folks who want to purchase it. Unfortunately, the U.S. Food and Drug administration prohibits raw milk for human consumption in interstate commerce.

The FDA Faces a Challenge in Court

The FDA’s prohibition has led the Farm-to-Consumer Legal Defense Fund and eight other plaintiffs to mount a legal challenge arguing that the federal regulations are unconstitutional. The FDA filed a motion to dismiss, but last week federal Judge Mark W. Bennett denied the motion. It is a small, but important victory for small dairy farmers, the health of consumers, and the environment.

As part of his ruling, the judge ordered proceedings in the case to be stayed 60 days to allow plaintiffs time to decide whether to file a ‘citizen petition’ with FDA. The petition would ask FDA to clarify its interpretation of the statutes and regulations giving it the power to ban raw milk for human consumption in interstate commerce.

Having survived the first round in the case, the plaintiffs have until October 18th to determine what their next course of action will be.

Yes to Small Dairy Farms, No to CAFOs

A previous post on American Feast's Sustainable Food Blog explained some of what is at stake:

Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.

Of course, people around the globe have been safely consuming raw milk and cheeses for thousands of years. Allowing the interstate sale of raw milk is an important step toward making family-scale dairy farms part of a healthier and more sustainable future.

The Farm-to-Consumer Legal Defense Fund is a nonprofit defending the rights and freedoms of family farms by protecting consumer access to raw milk and nutrient-dense foods.

To learn more about the Fund, go to: Farm-to-Consumer Legal Defense Fund

To view previous posts on the topic of raw milk, go to:

Nutritious Raw Milk Can Be Produced Safely by Local Farmers

Support Family Farmers & Get Healthy with Raw Milk

Vermont Cheese Artisans Succeed with Old World Skill

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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

Milling Sustainably for Almost 200 Years in Upstate New York

2010-08-23T05:10:14Z

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 was built by Judge Charles Kellogg; just two years before he was elected to the United States Congress. Local history has it that the community of New Hope was given its name from the top of its newly built mill. After the 40-foot, 5-sided ridge pole was put in place, a man climbed to the top and threw a gallon jug of whiskey over his shoulder declaring the town of Sodom to be renamed New Hope. Charles Kellogg owned the mill until 1851, when he sold it to Horace Rounds.

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 most visible feature indicating New Hope Mills’ water power is the picturesque waterwheel. Although the waterwheel is its most visible feature, 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:
Buttermilk Pancake Mix

Old Fashioned Buckwheat Pancake Mix

Apple Cinnamon Pancake Mix

Blueberry 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

Wild Blueberry Syrup from Maine

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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

Bellini Champagne Cocktail Recipe

2010-08-20T05:10:09Z

Bellini (photo courtesy of Harvard Common Press)

When the occasion calls for a truly "classic" Champagne mixed drink the Bellini is an excellent choice. It is the creation of Harry Cipriani, the legendary bartender at Harry's Bar in Venice. He mixed up the first one in 1948. The story goes that the name traces its history to a fifteenth-century painter, Jacopo Bellini, known for a "pink glow" in his paintings, echoed nicely by the glow of the drink.

This version of the Bellini is included in “Champagne Cocktails, 50 Cork-Popping Concoctions & Scintillating Sparklers”, the new book from mixologist extroadinaire, A.J. Rathbun. He writes:

Remember old Harry and Venice and Jacopo and art the next time you have a Bellini, and you'll be better for it. You'll also be better if you can use white peaches in your puree, along with a bit of lemon juice (a trick I learned from cocktail genius Gary Regan), and always use the Italian sparkling wine Prosecco.

Cheers!

Ingredients for 2 Drinks

• 2 White peaches, pitted
• Ice cubes
• 1/2 Ounce freshly squeezed lemon juice
• 8 Ounces Prosecco

Preparation

1. Put the peach flesh and skin, one or two ice cubes, and the lemon juice in a blender. Blend until you have a smooth puree.
2. Pour 2 ounces of the precious puree into each of two flute glasses. Slowly, stirring gently with a long spoon, add 4 ounces of Prosecco to each glass. Serve immediately.

A Note: To track down white peach puree, go to: Perfect Puree

To learn more about the book in which this recipe is included go to: Champagne Cocktails, 50 Cork-Popping Concoctions & Scintillating Sparklers

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

Indigenous Foods Make Wonderful Gifts from Nature

2010-08-19T05:10:57Z

Native American Offering Thanks to Nature for Manoomin (photo by Greg Peterson)

Indigenous foods are true gifts from nature, and terrific for giving to discriminating foodies, slow food cooking enthusiasts, socially-conscious loved ones, or anyone concerned about the health of the environment.

Sacred Manoomin

Authentic wild rice, known as Manoomin and "the food that grows on water" to Minnesota's Native American Ojibwe communities, is hand-harvested from pristine lakes on the White Earth Indian Reservation, as it has been for centuries, using traditional methods.

Unlike the genetically modified "wild rice" grown in paddies, truly wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Chef Alice Waters served it at Chez Panisse for a special New Year's dinner. Manoomin is a central aspect of Ojibwe culture and tradition, a part of the proceeds benefit the White Earth Land Recovery Project, which works to protect the integrity of this important heirloom food.

Sustainably Harvested Seafood

If it is indigenous gourmet seafood you crave, the freshest Paddlefish Caviar from the waters of Tennessee and Wild Salmon Roe Caviar from Alaska are delicious choices.

Alaskan Smoked Wild Sockeye Salmon has exceptionally rich flavor, reddish color, and firm texture, prepared and smoked according to Alaskan tradition.

And it is nice to know that Alaska's State Constitution requires that all the seafood from Alaskan waters be sustainably harvested!

The American Eastern Black Walnut: The "Ultimate Nut"

Gathered in America’s heartland, the American Eastern Black Walnut is known to some as “the Ultimate Nut.” These walnuts are perfect for creating baked delights, and when added to salads or entrées, they turn everyday dishes into exciting signature creations with a rich, robust flavor.

"Pecan" is a Native American word from the Algonquin language, covering "all nuts requiring a stone to crack.” Creative bakers love the sweet tasting Native American Pecan because it is marvelous for any number of recipes. Both of the American wonder nuts come in a single package, the Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves.

Healthful Native Berries

The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition and their healing qualities. Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild, having crept over Maine's rocky land naturally.

A Wild Blueberry Gift Basket is a wonderful way to send some love to someone special.

Cranberries were first used by Native Americans, who discovered the wild berry's versatility as a food, fabric dye, and healing agent. Later, American whalers and mariners carried cranberries on their voyages to prevent scurvy. All-natural Cranberry Sauce made from a Colonial recipe, Cranberry Apple Chutney, Cranberry Pepper Jelly spiced with medium hot chilies from the American Southwest, and several more delicious cranberry products, are all prepared in one of New England’s most creative kitchens.

Sweet Maple Syrup

The first people to make maple syrup were the Native Americans of the Northeast who called their delicious syrup, "sinzibukwud," which means, "sweet buds." The Native Americans used it as a flavoring for breads, stews, teas, and vegetables, including cranberries. We are all forever in their debt for teaching their skills to French and English settlers.

Pure Organic Maple Syrup is available in beautifully decorated bottles. The syrup is Grade A Light Amber, the lightest of the USDA’s classifications, with the mild and delicate flavor preferred by knowing maple syrup connoisseurs.

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

Green Chefs Empower the Next Generation to Preserve Blue Oceans

2010-08-18T05:10:29Z

Whale Breach (photo by Matthew Hull, courtesy of morgueFile.com)

Two exemplary nonprofits, the Chefs Collaborative and the Blue Ocean Institute, believe “Chefs are the gatekeepers of the seafood industry.” That shared belief led them to join forces earlier this year and create Green Chefs, Blue Ocean to inspire the next generation of great chefs to make seafood sustainability an integral part of mainstream culinary practice.

Some 70% of the revenue generated by seafood sales in the United States occurs in restaurants and catering services, giving chefs a powerful influence over the purchase and consumption of the world’s seafood. To empower emerging talents to make wise choices Green Chefs, Blue Ocean offers an online course for chefs and culinary students to overcome the limitations of a traditional classroom and provide immediate access to cutting-edge information on seafood sustainability.

The seven lessons take about two hours to complete and are available free of charge during the first year. The course covers all facets of seafood sustainability including: fisheries and aquaculture, global supply and demand, and the challenges of purchasing and sourcing ocean-friendly seafood. Practical components include: determining the current “best” seafood choices; menu design; marketing sustainability; staff training; and consumer awareness.

To access the course and other resources, go to: Green Chefs, Blue Ocean

To learn more about the two organizations that created Green Chefs, Blue Ocean, go to:

Chefs Collaborative

Blue Ocean Institute

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

Americans are Buying More Natural Foods Despite Weak Economy

2010-08-17T05:10:34Z

Organic Oranges (photo by Darnok, courtesy of morgueFile.com)

Four Out of Five Baby Boomers More Concerned About Foods They Eat

Organic foods are making a larger impact on consumers' shopping choices in 2010, according to a new survey. About three out of four adults continue to purchase natural and organic foods, but 27% of adults say that natural and organic foods comprise more than a quarter of their total food purchases this year, up from just 20% a year ago.

More than four-fifths of adults say they are now more concerned with what foods they eat (84%), they read nutrition labels more closely today (84%) and have a better understanding of how their food is produced (83%) than they did in 1980.

The survey was conducted by Harris Interactive® within the United States on behalf of Whole Foods Market® for the grocery company’s annual Food Shopping Trends Tracker report. Whole Foods Market also surveyed Baby Boomers in June via Harris Interactive about food attitudes and purchasing habits today compared to three decades ago.

A ‘Sea Change’ in Shopper Attitudes

"There has been a sea change these past 30 years in shopper attitudes toward food with a growing appetite for information on how and where food is produced to what's in the food and how it impacts health," says Michael Besancon, Senior Global Vice President of Purchasing, Distribution & Marketing for Whole Foods Market.
For a snapshot of how food buying habits have changed, Whole Foods Market asked Boomers to rank the top items nearly always in the pantry/refrigerator in 1980 compared to today.

In 1980, the top five items were:

• Milk (89%)
• Canned or frozen vegetables (83%)
• White bread (74%)
• Soda/pop (74%)
• Iceberg lettuce (66%)

In 2010, the top five items are:

• Fresh fruit (83%)
• Milk (82%)
• Fresh vegetables (79%)
• Wheat or whole-grain bread (77%)
• Canned or frozen vegetables (69%)

Comparing the two time periods, spring or mixed lettuces show the highest increase in popularity today among Boomers (59% currently vs. 14% 30 years ago), followed by wheat or whole-grain bread (77% currently vs. 34% thirty years ago), and whole grain cereal with little or no sugar (66% today vs. 26% thirty years ago).

Rounding out the top 10 list of food items that grew in popularity among Boomers over the past 30 years are food supplements, fresh fruit, specialty beverages like gourmet coffees and flavored teas, fresh vegetables, fresh-prepared entrees, salads and/or sides, ethnic foods and/or ingredients, and store brands.

Conversely, sugary cereal shows the largest decline in popularity among Boomers (63% 30 years ago vs. just 19% today), closely followed by white bread (74% 30 years ago vs. 31% today).

Most Boomers report they are now more concerned about fat (74%), cholesterol (74%) and added growth hormones and antibiotics in meat and dairy products (70%) than in 1980.

Impact of Weak Economy on Food Shopping

More than half (54%) of Boomers say they buy more organic and/or natural foods today. This finding is in line with findings from the Whole Foods Market Food Shopping Trends Tracker survey that show an increase in adults who say if prices are comparable they prefer to buy natural and/or organic foods over conventional foods (73%), and they would like to find ways to be able to buy natural and/or organic foods within their budget (72%), both experiencing a significant 7-point increase from last year's findings.

Most adults say current food prices continue to impact how they shop for groceries (84%), and the economy has impacted their cooking and eating habits (77%). Specifically, they are eating dinner at home more often and eating out less (59%) and are budgeting food shopping trips more strictly (42%). Of those adults who indicated that current food prices have affected their grocery shopping 46% say they go out of their way to look for lower-cost items, 56% say they prepare more meals at home, and 26% plan meals for the week and buy only what they need for that week.

"While the economic downturn has brought renewed attention to getting more value for less money, it is encouraging to see that shoppers don't want to cut corners on healthy, high quality food," says Besancon. The survey found, regardless of current food prices, the majority (72%) of adults say they don't want to compromise on the quality of the food they buy.

Pan Grilled Alaskan Cod Drizzled with Instant Tomato Sauce & Kalamatas Recipe

2010-08-16T05:10:54Z

Alaskan Seascape (photo by Karen Freedman, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

Leaves of thyme combine with plum tomatoes to create an instant sauce in this dish. Since the thyme crop has grown to feed the multitudes, all I had to do was pluck off some stems, pull the leaves off by pulling backwards, against the grain, and stir in the tomatoes. This is my kind of cooking. Almost no cooking. I usually cook this in a grill pan on top of the stove. Too hot to go outside and grill right now. I guess you could say I’m a fair weather griller. But that grill pan? Ah. That’s too easy for words. And, as usual, the success of this dish rests on the freshness of the fish. In Ireland last year, we ate fish until we grew gills, each one fresher than the last. Yum.

Ingredients for 2 Servings

• 4 Karge plum tomatoes, coarsely chopped
• 2 Shallots, chopped
• 3 Teaspoons chopped fresh thyme
• Sea salt and cracked black pepper
• 3 Tablespoons L'atunno Extra Virgin Olive Oil
• 2 6-ounce to 7-ounce Alaskan Cod fillets
• 12 Kalamata olives or other brine-cured black olives, pitted, halved

Preparation

1. Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Set aside.
2. Drizzle 1 tablespoon olive oil over fish fillets on both sides. Preheat the grill. Cook fish until opaque in the middle. Once you have turned the fish, spoon on tomato sauce on top.
3. Sprinkle with olives. Drizzle fish with remaining olive oil. Serve on a warmed dinner plate.

Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight loss, go to: The Silver Cloud Diet

To have a look at a selection of award-winning olive oils produced in the US, go to: Premium Olive Oils from California

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

Gary Regan's Mink Coat & No Manners Cocktail Recipe

2010-08-13T05:10:42Z

Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morgueFile.com)

We’ve said it before, there seems to be nowhere too distant for our friend Gary Regan to wander in his search for ever more exotic and tasty cocktails. He was recently spotted in Athens, at an outdoor bar by the name of Balthazar, enjoying a tequila-based drink mixed by José Luis Leon, who had recently arrived from Mexico for the international bartender competition. The glass from which our friend sipped was rimmed with dried grasshoppers, something even our seasoned eyes have never beheld.

Gary is famed as an author with expertise on all things connected to spirits and mixology, including an astounding knowledge of the history of booze. His diligent scholarship even earned him considerable face time on The History Channel. Gary’s unfailing humor and good manners are well known to those who regularly read The Cocktailian, his column in the San Francisco Chronicle. That’s not to say every utterance is of immediate use. Consider this bit of knowledge he recently shared with the readers of his column:

When I think of grasshoppers, I automatically think about Saint Urho, the man who drove all the grasshoppers from Finland. You don't know about St. Urho? There's a statue of the man in Menahga, Minnesota, and St. Urho's Day, March 16, is a big deal in Menahga and in more than a few other Finnish communities, too.

It seems St. Urho saved the vineyards of Finland from a plague of grasshoppers by shouting something akin to "Grasshopper, grasshopper, go to the devil." Gary likes to think St. Urho actually existed and he’ll get no argument from us.

Anyway, we are not going to share a recipe that calls for ground grasshoppers. We don’t know where to tell you to find them. Instead, we offer the Mink Coat & No Manners, a simple but tasty tequila-based cocktail served by our friend Gary at a party in Athens.

Ingredients for 1 Drink

• 1 1/2 Ounces Don Julio Blanco Tequila
• 1/2 Ounce green Chartreuse
• Pinch of cayenne pepper, for garnish

Preparation

Stir all ingredients over ice; strain into a chilled sherry copita glass. Garnish with a sprinkle of cayenne pepper on top.

Cheers!

Gary Regan Himself

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

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

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

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 wonderful web site and sign up for their very witty newsletter, go to: Ardent Spirits

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

Report Blasts the FDA for Failure to Ensure Food Safety

2010-08-12T05:10:01Z

Wheat Field at Sunset (photo by diggerdanno, courtesy of morgueFile.com)

"As recent illnesses traced to produce underscore, foodborne diseases cause significant suffering..."

In light of the seemingly endless deluge of frightening media coverage of foodborne illnesses and food recalls, it comes as little surprise that a recent report has slammed the U.S. Food and Drug Administration for its ineffectiveness at ensuring food safety.

The report was prepared by Institute of Medicine and National Research Council. It says the FDA’s ability “to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks.”

The FDA’s Approach is Too Reactive

"As recent illnesses traced to produce underscore, foodborne diseases cause significant suffering, so it's imperative that our food safety system functions effectively at all levels," said committee chair Robert Wallace, professor, College of Public Health, University of Iowa, Iowa City.

Professor Wallace went on to say, "FDA uses some risk assessment and management tactics, but the agency's approach is too often reactive and lacks a systematic focus on prevention. Our report's recommendations aim to help FDA achieve a comprehensive vision for proactively protecting against threats to the nation's food supply."

FDA is responsible for ensuring the safety of approximately 80% of the nation's food supply, including seafood, dairy products, and fruits and vegetables. It is not the sole organization overseeing food safety, the U.S. Department of Agriculture handles meat, poultry, and egg products, and state and local agencies share in conducting food production facility inspections, surveillance, and investigations of outbreaks.

About the Report

Recent outbreaks of foodborne illness led the U.S. Congress to request a review of gaps in the FDA's food safety system. The National Academy of Sciences, National Academy of Engineering, Institute of Medicine, and National Research Council make up the National Academies. They are private, nonprofit institutions that provide science, technology, and health policy advice under a congressional charter.

To purchase the report and its recommendations in their entirety, go to: Enhancing Food Safety: The Role of the Food and Drug Administration

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