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.
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
Venetian-Style Grilled Lobster (photo courtesy of The Harvard Common Press)
Thriving among the many rocks in the cold, shallow waters along the coast of Maine is an incomparable delicacy, the Maine Lobster, one of the country’s most sustainably harvested seafoods. Lobster used to be a poor man's shellfish. Back in the day they were so numerous around Cape Cod that residents deemed them pests. Now, of course, lobster is a luxury food.
Grilling lobsters can seem daunting at first, but it's essentially easy if you follow the preparation steps below. The recipe is the creation of Karen Adler and Judith Fertig, affectionately known as the ‘BBQ Queens’. They’ve authored more than 20 cookbooks and taught thousands of students the secrets of grilling, smoking, planking, and cooking fish and shellfish. You might have seen them when they appeared on the Food Network's 'Grill Gals' special.
This recipe comes from their newly released book, “25 Essentials: Techniques for Grilling Fish.” The book is an inexpensive “must have” for those who love both seafood and outdoor grilling.
Ingredients for 8 Servings
• Eight 1¼ to 1½-pound Maine Lobsters
• Extra virgin olive oil
• Kosher or sea salt & freshly ground black pepper to taste
• ½ Cup chopped fresh flat-leaf parsley
• 2 Lemons, quartered
Preparation
1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head, or do it yourself with a chef's knife.
2. Prepare an indirect hot fire in a grill. Oil the grill grates.
3. Brush both sides of the lobsters with oil. Place the lobsters cut side down on the grill for 4 or 5 minutes, or until you see grill marks. Turn the lobsters over and cook until the flesh is firm and white, another 3 to 4 minutes. If the lobster is not done, move to the indirect side of the grill and continue to cook for several more minutes until the desired doneness is reached. Do not overcook or the meat will be rubbery.
4. Place flesh side up on plates or a platter, drizzle with olive oil, season to taste with salt and pepper, and sprinkle with the parsley. (Of course, if you have your heart set on drawn butter with your lobster, who are we to deny you?) Serve with quartered lemons so each diner can squeeze lemon juice on the lobster, if desired.
For more info about the book in which this recipe is included, go to:25 Essentials: Techniques for Grilling Fish
To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
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
Bodegas Bilbainas Winery in Rioja
There about 170 languages spoken in New York City, and with those foreign tongues has come an amazing array of wines and culinary specialties from around the world. The wines of Spain have come on strong in recent years, finding their way onto wine store shelves and restaurant wine lists in an ever greater variety.
A great way to appreciate Spanish wines is to accompany them with specialties that have been crafted by Spain's food artisans for hundreds of years. A wine tasting event on Tuesday night offered an opportunity to do just that.
Best of Spain Boutique
The setting was the best boutique for Spanish delicacies in the Big Apple, Despana on Broome Street in Lower Manhattan. There are mouth-watering displays of artisanal cheeses and cured meats, including the hard-to-find Jamon Iberico, also called Pata Negra. Just the thing to create a craving for some of the eatery's tantalizing tapas!
Hosting a tasting of wines from Spain, Despana treated guests to a buffet of cured meats, raw milk cheeses, and olives, while trays of tapas were generously offered. Wines made with a reverence for Spain’s long traditions were poured with the winemakers themselves on hand to offer guidance and answer questions.
Vina Pomal Reserve 2004
Diego Pinilla is the head winemaker for Bodegas Bilbainas, maker of Vina Pomal. He earned his first agricultural degree in Pamplona, and studied further in France. After winemaking stints in Spain and France he broadened his expertise by working in Australia, California, and Chile. He became the head winemaker for Bodegas Bilbainas in 2007.
Mr. Pinilla was pleased to suggest his winery’s Vina Pomal Reserve 2004, made from 100% Tempranillo grapes. He says it is an authentic Rioja, “really the personality of Rioja.” Sipping offered a medium-bodied red with dark fruit falvors. Subtle spice tones come from aging in oak barrels from Allier, France.
It is highly recommend you enjoy Mr. Pinilla's authentic Rioja with delicious food, and at about $21.00 a bottle, it is an excellent choice to bring to a dinner party.
Sustainable Rioja
Environmental responsibility coupled with respect for tradition are central to the philosophy behind Mr Pinilla’s winemaking. Irrigation methods and the annual amount of water used are strictly regulated. He said, “We don’t use pesticides in our vineyards.” Instead, pheromones are used to control insects. And, he added, “Our fertilizers are mainly organic.”
For further information on the food and wine cited above, go to:
Despana, The Finest from Spain
Vina Pomal, Rioja Vineyard
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Oysters (photo by Seemann, courtesy of morgueFile.com)
The impact of the massive oil spill in the Gulf won’t be limited to just those coastal inhabitants who earn their living from bountiful seafood harvests. Everyone who enjoys Gulf shrimp, oyster or crab dishes and the restaurants who serve them can expect prices to soar as shortages develop.
The Houston Chronicle quotes Jim Gossen, president and CEO of Louisiana Foods and someone who has been in the seafood business for 40 years, "There's already an extreme shortage of oysters. The diminishing supply of product is causing something of a frenzy.”
Gossen worries that restaurants will start taking favorite Gulf seafood dishes off their menus, and diners will begin to avoid regional delicacies. The worrisome situation is compounded by a recent determination by the Texas Parks and Wildlife Department's Coastal Fisheries Division that Gulf shrimp are unseasonably small and need more time to grow. The Division will close the commercial shrimp season on May 15th and reopen it at some point in July.
Cajun crawfish should be spared the fate of seafood from the Gulf. According to an article on Viet-Cajun restaurants in the Boston Globe:
While there is great concern for the impact of the Gulf Coast oil spill on saltwater shellfish and fin fish, there is no expectation that it will affect Louisiana crawfish. Farmed Louisiana crawfish is raised inland in freshwater with 99 percent of farms more than 10 miles from the Gulf. Wild crawfish also live in freshwater six to 100 miles inland.
To view the Houston Chronicle report cited above, go to: Crab on your menu? Prepare for a pinch
To view the Boston Globe article cited above, go to: Here come the Asian Cajuns
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
Maple Sap Tap (photo by Joe Zlomek, courtesy of morgueFile.com)
It’s been a difficult season for making maple syrup as “…warm weather is stunting sugaring season in some places,” according to a report from the Associated Press published by Yahoo! News.
The AP story quotes Peter Thomson, president of the New Hampshire Maple Producers Association, “Each season has its own personality. I don't know where they got the personality this year, but it's not cooperating.”
In good conditions the warmer days of spring accompanied by still freezing nights in northern climes bring about pressure changes within the trees’ root systems. That creates a pumping effect that allows for the collection of sap from the trunks of the trees.
Foodies Tap Their Own
But a short supply of somewhat pricey maple syrup in food stores won’t effect everyone equally. The Globe and Mail has published a story about foodies in Canada and the U.S. who are making their own maple syrup while having fun at sap boiling parties. The Globe story relates that Teresa Marrone of Minneapolis, Minnesota produced a respectable 5 1/2 litres of finished syrup last year.
Some have even tapped trees in cemeteries says the report, a practice described as “tacky” by local authorities in central Massachusetts. Novice urban tapper Maggie Sullivan of Bloomington, Indiana soundly advises asking for permission before tapping trees on other people’s property.
A Great Gift from Native Americans
The Native Americans were the first to use maple syrup as a flavoring. They called their delicious syrup, "sinzibukwud," which means, "sweet buds." They may not have had stacks of pancakes to pour it over, but they did use it to flavor stews, breads, teas, and vegetables, including indigenous cranberries.
We are forever in their debt for teaching their skills to French and English settlers!
To read the story from the Associated Press cited above, go to: Balmy spring shortens maple syrup season for some
To read the story from The Globe and Mail cited above, go to: Aunt Jemima no more: Foodies make their own maple syrup
If you can’t take on the challenge of making your own maple syrup, but would like to purchase the finest Grade A Light Amber maple syrup, go to: 100% Pure Organic Maple Syrup (Free Shipping!)
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
A Native American says a prayer & hands out tobacco, offering thanks to Nature (photo by Greg Peterson)
Unlike the genetically modified "wild rice" grown in paddies, truly authentic wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Its unique qualities led Chef Alice Waters to choose it for a special New Year's Dinner at Chez Panisse.
Native Harvest Wild Rice is known as "the food that grows on water" and Manoomin to Minnesota's Native American Ojibwe communities. The wild rice is hand-harvested from pristine lakes on the White Earth Indian Reservation as it has been for centuries, using traditional methods. It has never been genetically modified.
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 native food.
 T
Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada harvest and process wild rice, following the traditions of their ancestors. Manoomin is also part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. The campaign to protect the integrity of this heirloom wild rice is an important aspect of the White Earth Land Recovery Project.
"Too many of America's indigenous foods have been lost forever, or are in danger of becoming lost. We are proud to be helping the effort to save this important heirloom of our country's food culture by making it available to the widest audience possible," said Jeff Deasy, American Feast founder and president.
The indigenous specialty foods available from AmericanFeast.com are true gifts from nature for discriminating foodies and slow food cooking enthusiasts concerned about the health of the environment.
To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin
To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Lovers of wild-caught halibut and black cod from the waters of Alaska can start looking over favorite recipes, as the harvest season will soon begin. Alaska’s waters are home to over 75% of the wild Pacific halibut and over 70% of the wild black cod caught in the United States.
Alaska halibut is the largest of the flatfish, some weighing over 300 pounds. Alaska black cod is high in omega-3 fatty acids, making it a preferred source of protein. Both whitefish selections pair naturally with a wide variety of flavor profiles and cooking applications such as: smoking, sautéing, poaching and roasting. Wild Alaska halibut and black cod are available fresh until mid-November.
Wild & Sustainable Choices
Alaska halibut and black cod, and in fact all seafood from Alaska, are wild and sustainable seafood choices. In fact, Alaska is the only state in the nation to have sustainability language written into its Constitution. Halibut is harvested exclusively with longline gear; black cod is harvested by longline and pots.
The 2010 wild Alaska halibut and black cod (sablefish) season opens March 6, 2010. Catch limits for Alaska halibut and black cod are set at 40.3 million pounds and 24.9 million pounds, respectively.
For more information on the topic and dozens of recipes, go to: Alaska Seafood Marketing 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
Mount Fuji (photo by Daniel T. Yara, courtesy of morgueFile.com)
Fierce winds had umbrellas snapping yesterday, but the stormy weather was worth braving to watch Chef David Bouley adapt Japanese ingredients into French dishes, as we savored his creations. The renowned chef said the international blend was, “The Western world and the Eastern world giving each other a hug.”
The Essence of Japanese Food
Chef Bouley was appearing as part of the event, “The Essence of Japanese Food, Discover Authentic Japanese Ingredients” at the International Culinary Center on Broadway in Lower Manhattan. He became fascinated with the “simplicity and purity” of Japanese food some years ago, when seeking lighter dishes that would delight the palate while delivering a healthy nutritional profile. It’s a commendable quest. The rate of heart disease among men living in Japan is less than half that of men living in the United States, much of the difference attributable to unhealthy eating and sedentary living.
The great chef marveled at the attention to purity in Japanese cuisine. He related a story about an event in Barcelona, Spain, where 500 gallons of water from Mount Fuji had been shipped so that Japanese chefs could cook with the water essential to producing the desired taste of the dished they created.
Bouley’s Latest Eatery Coming in July
It was a real delight to see a classically trained and much acclaimed chef excited about what he had learned from Japanese chefs in recent years, and he exhibited plenty of enthusiasm for continuing to expand his knowledge and technique. The next Bouley restaurant in New York will be an expression of his enthusiasm for the blending of culinary influences to produce something new and exciting. The chef reminded us that all cuisine is international, even “tempura was brought to Japan by Portuguese sailors.” His newest eatery will be named Brushstroke, and will be opening on Manhattan’s Hudson Street in July of 2010.
Such a restaurant would probably have been impossible less than a decade ago, when the highest quality Japanese ingredients were mostly unavailable to American kitchens. Kudzu from vines that can be 200 years old was incorporated into Chef Bouley’s demonstration, along with fresh sea scallops of sashimi quality from Hokkaido, and Wagyu beef. A mousse fashioned from Japanese mountain yams illustrated the versatility of the ingredients when in creative hands.
Sustainable and Traceable
Health, safety and sustainability are major themes in Japanese food, and traceability is a major part of the equation. When purchased in a supermarket, Wagyu beef is numbered so that an online search will reveal its breed, birth date, and place of origin. Wild sea scallops harvested alive in the seas off Hokkaido and are similarly sustainable and traceable, two elements increasingly being adapted by American food producers who want to assure consumers that they are getting the highest quality food.
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
Acadia National Park (© Photographer: Chee-onn Leong | Agency: Dreamstime.com)
Nature's Gift to Maine
The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to the state's 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, creating hundreds of thousands of bushes. Indigenous Wild Blueberries now grow in fields and barrens that stretch from Downeast to the state's Southwest corner. Adapted to Maine's naturally acid, low fertility soils and challenging winters, Wild Blueberries are a low input crop requiring minimal management. The berries are grown on a two-year cycle — each year, half of a grower's land is managed to encourage vegetative growth and the other half is prepared for a Wild Blueberry harvest in August.
Rich in Antioxidants
All it takes is a half-cup of Wild Blueberries to deliciously satisfy one of the recommended "five-a-day" servings of colorful fruits and vegetables. Some of the most powerful antioxidants are highly concentrated in the deep blue pigments of Wild Blueberries. What's more, Wild Blueberries contain more antioxidants than their cultivated cousins. Antioxidants are the "natural zappers" of free radicals; the unstable oxygen molecules associated with cancer, heart disease, and the effects of aging. USDA studies have measured the antioxidant activity of more than 40 fruits and vegetables and ranked blueberries #1.
Bar Harbor Jam Company
The Bar Harbor Jam Company was started in 1989, as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Maine Wild Blueberry Jam and preparing its Wild Blueberry Pies. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park and near the center of Wild Blueberry barrens.
The Bar Harbor Jam Company uses only the finest selection of 100% natural native berries to ensure the best possible taste. When you eat Bar Harbor Jam you come to know why Maine’s Wild Blueberries are so special. To these delicious indigenous berries, they add only the highest quality ingredients and mix them in small, hand-made batches to ensure their quality and to enhance their taste. There are no preservatives added.
The owners; Bob, Greg, Mike and Pat, along with Robin and the rest of the fine staff, are committed to delivering superior quality by continuing a great tradition of hand-making products from the finest ingredients. It’s all home-made right on Mount Desert Island!
To purchase some splendid products from the Bar Harbor Jam Company go to any of the following:
Deluxe Wild Blueberry Gift Basket
Maine's Wild Blueberry Jam
Maine's Wild Blueberry Pie
Wild Blueberry Syrup
Cadillac Gift Basket
Maine's Wild Blueberry & Rhubarb Jam
Strawberry & Rhubarb Jam from Maine
Maine Moose Gift Basket
Strawberry Jam from Maine
Maine's Jams Variety Mix
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
 
Wouldn't it be nice to send a gourmet food gift this holiday season and benefit a worthy cause at the same time? Well, the folks at the AmericanFeast.com website will help you do just that.
"People enjoy sending delicious gifts that reflect their desire for a more sustainable world and we're proud to help," says Jeff Deasy, the company's founder and president.
Robin's Chocolate Sauce is handcrafted in northern Maine from a family recipe using only the finest ingredients. Mark and Robin Jenkins combine pure organic cocoa, organic cane sugar and organic vanilla with local farm-fresh dairy ingredients to create a dessert topping that is simple and sophisticated, exotic and homemade. No artificial ingredients, just pure decadent goodness.
Awareness of global environmental issues is at the heart of the family's business. With every purchase of Robin's Chocolate Sauces, you're supporting the mission of the National Wildlife Federation to inspire Americans to protect wildlife.
Aaron Baum brought Hand To Mouth Edibles to market in 1997 with all natural, gourmet tapenades and spreads that the professional and the home cook alike can enjoy. They're a vegetarian appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket.
Aaron and his team believe in giving something back to the community, so a portion of thei profits are donated to Share Our Strength, a national non-profit organization working to alleviate hunger and poverty.
AmericanFeast.com also offers a gift box of delectable gourmet brownies with proceeds supporting the Greyston Foundation's low-income housing, childcare, and healthcare. The Foundation's bakery offers on-site training, and fair wages to local residents, regardless of work history. Greyston's brownies are ideal for the giver who believes in making choices that make a difference, especially for those who can use a helping hand.
Know a foodie with a taste for hard-to-find heirloom items? Then the Native Harvest Wild Rice: Manoomin is a perfect gift. Unlike the genetically manipulated, "wild rice" grown in paddies, this indigenous rice is an important American heirloom crop. It grows naturally in the lakes of Minnesota and is hand-harvested by Native Americans using traditional methods. The Ojibwe people call it "the food that grows on water".
Proceeds from the rice support the White Earth Indian Reservation's efforts to recover land, practice traditional land stewardship, and preserve the community's cultural heritage. It's a wonderful choice for the giver who wants America's heritage preserved for future generations.
There are dozens more artisanal, hand-crafted foods from families operating some of America's most creative kitchens and family farms using sustainable practices available from at American Feast. To view the full selection go to: Great Food Gifts!
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
Mike Kelley was a pioneer of the American caviar industry when he began selling the roe from the indigenous wild paddlefish he caught in the fresh waters of Tennessee more than 20 years ago.
What makes Kelley’s Katch the best caviar in America? As Mike Kelley will tell you, “We know exactly where our fish come from. Because we caught them ourselves in our boats. That’s how we can honestly say we are the freshest in the nation.”
Here's what Charles Passy had to say about it in the Wall Street Journal, "Ah, The world's great caviars. Beluga from Russia, Osetra from Iran. And, of course, Kelley's Katch from Tennessee...Our Chef's Favorite...with a balanced flavor, nice shine and evenly gray-colored eggs with the right degree of `pop'."
When buying caviar nothing is more important than trust. Mike and Vickie Kelley have two decades of experience in the caviar business and are involved in every step of the production. From the first catch, through processing and packaging, to the time it leaves their facility, they are there every step of the way to make sure that their American caviar is the freshest in the nation.
A Kelley's Fresh Catch
Kelley's Katch Caviar is pearl gray in color and has a firm texture that is lightly salted (Malossol). The appearance and size are very comparable to Sevruga caviar. Kelley's Katch Caviar has received national recognition as being "The Best Value" among American Caviars.
If you’d like to purchase the Kelley’s fresh delicacy go to either of the following:
1. Fresh Paddlefish Caviar
2. Fresh Paddlefish Caviar & Blinis
To view the Kelley family's recipe for serving caviar go to: Caviar with Traditional Accompaniments
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
Turkey (photo by George Bosela, courtesy of morguefile.com)
This gem of a side dish is the creation of American Feast's Sue Tango. It's a perfect accompaniment to a holiday feast and a special treat for guests at her lovely home on Long Island. Her recipe calls for two of America's great heirloom foods, native wild rice and black walnuts.
The authentic wild rice is harvested by the Ojibwe community on the lakes of northern Minnesota. The Ojibwe have been harvesting wild rice for centuries and continue harvesting it using traditional methods. To the Ojibwe it is "the food that grows on water" and known as Manoomin. It is also the rice Chef Alice Waters chose to serve her New Year's guests at Chez Panisse last year.
The other ingredient that makes this dish stand out is American Eastern Black Walnuts, another heirloom food from the American heartland. The native nut looks a little like an old green tennis ball in its natural state. To many, it is "the ultimate nut" because of its uniquely rich flavor.
Ingredients for 4 to 6 Servings
* 1 Cup uncooked Native Harvest Wild Rice
* 1/4 Cup butter
* 1 Cup sliced mushrooms
* 1/2 Cup chopped red pepper
* 1 Teaspoon garlic salt
* 1/2 Cup Fancy Large American Black Walnuts
Preparation
1. Cook the Wild Rice according to basic directions, it takes a bit longer than white or brown rice.
2. Melt the butter and sauté the Black Walnuts, mushrooms, onion & red pepper about 3 minutes or until the vegetables soften slightly.
3. Add the Wild Rice and garlic salt.
4. Continue cooking, stirring several times, until the rice is heated through.
To purchase truly unique heirloom wild rice produced by nature go to: Native Harvest Wild Rice: Sacred Manoomin
To buy premium American Black Walnuts all set for cooking go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
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
Wild Blueberries (© Photographer: Alain | Agency: Dreamstime.com)
The Wild Blueberry holds a special place in Maine's history — one that goes back centuries, to Maine's 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.
The Bar Harbor Jam Company was started in 1989 as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Wild Blueberry Jam. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park, near the center of wild blueberry barrens. The indigenous berries give the dip below a uniquely delicious flavor.
Ingredients
• 8 Ounces Cream Cheese, Softened
• 3 Tablespoons Wild Blueberry Jam
• 2 Tablespoons Horseradish
• 1/4 Cup Mayonnaise
• 4 Slices Crisp Cooked Bacon, Chopped
• 1/4 Teaspoon Salt
• Pepper to Taste
Preparation
1. Mix all ingredients together well.
2. Refrigerate one hour before serving
3. Serve with veggies, melba toast, crackers, or chips.
If you’d like to purchase wild blueberry jam straight from Mount Desert Island, Maine go to: Wild Blueberry Jam
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
(Image courtesy of Catch a Piece of Maine)
Catch a Piece of Maine was created with the help of family, friends and the community of lobstermen as a response to the financial realities facing lobstermen and a way of introducing folks across America to Maine’s lobstering traditions, trade and the sea.
By selling direct, Catch a Piece of Maine has toppled the barriers between lobsterman and consumer, allowing those who love to eat the freshest and most delicious lobster a chance to get to know the dedicated lobsterman who harvested their dinner. Bringing the consumer closer to the dock lets the lobsterman earn a premium and preserve the traditional working waterfront.
Lobstermen are all stewards of the sea; always making sure today’s catch is available for tomorrow’s lobsterman. The industry exemplifies hard work, tradition, heritage, and sustainability. They pride themselves on their eco-friendly manner of harvesting, producing little to no by-catch and enforcing strict laws to allow the release of all lobsters too small and too large.
Maine;s Working Waterfront
Lobstering is hard work and capital intensive, requiring boats that cost as much as a house, on top of equipment, traps and fuel. In the past several years the price of bait and fuel has tripled, while the working waterfront has been slowly disappearing.
According to the Island Institute 2007 Access Report, of the 5,300 miles of the Maine coast, only 20 miles remain as working waterfront. For the next generation of Maine lobstermen it is both an honor and obligation to preserve and share this heritage. They love the ocean and the way of life it offers. They can’t imagine working anywhere else and want to share their passion with Catch a Piece of Maine partners, while offering fresh caught lobsters that they can ship to themselves, customers and family.
The lobstermen say there's nothing like waking up before dawn and watching the sun rise as the first trap is hauled over the rail. Maine lobstermen share a camaraderie and mutual respect for the sea with their friends and family, many of whom have lobstered their entire lives. It's in their blood and nothing else matches the challenge, thrill, and passion they feel when they’re out on the water.
Show your support for Maine’s working waterfront and the values associated with it. Each month allows customers to purchase a Catch a Piece of Maine directly from the boat of the lobsterman of the month. Treat yourself or those you care about the most to a delicious and exciting feast.
To show your support for Maine’s lobstermen by enjoying a sumptuous lobster feast go to: Lobster Share
To follow American Feast on Facebook go to: American Feast on Facebook
Freshwater Catfish (photo by drrj, courtesy of morguefile.com)
Whether blackened with a Cajun spice mix or breaded and fried to a golden brown, America’s southern freshwater catfish is an indelible part of the country’s food heritage and culture.
There is a similar white fish that is imported from Asia that is not currently subject to the same food safety standards as American catfish. In the past such fish from China has been banned by the FDA because of widespread contamination and dangerous chemical residues. It is possible that the last time you had catfish at a restaurant you were served the Asian white fish, marketed under the name catfish.
Our friends at Food & Water Watch have informed us that:
Last summer, when Congress passed the Farm Bill, it included a measure that created a new inspection program specifically for catfish at USDA. The department under Secretary Vilsack is working right now to design that new inspection program, and we hear that they are under pressure from China, Vietnam, and seafood importers to let some imported catfish escape the reach of this new program.
There is an ongoing debate as to which fish can truly be called catfish, but we believe that any fidh marketed under the name catfish should be subjected to the same high standards as American catfish.
If you’d like to make your opinion on this issue known to Secretary Vilsack of the USDA you can go to: Food & Water Watch
A Native American says a prayer & hands out tobacco as an offering of thanks to Nature (photo by Greg Peterson)
Eat well with the "food that grows on the water." Native Harvest Wild Rice grows naturally in the lakes of Northern Minnesota and is hand-harvested by Ojibwe communities on the White Earth Indian Reservation using traditional methods.
Unlike the genetically manipulated "wild rice" grown in paddies, this authentic wild rice is an important American heirloom crop and a central part of Anishinaabeg culture and tradition. Anishinaabeg is a self-description often used by people belonging to the indigenous Odawa, Ojibwe, and Algonkin peoples of North America, who share closely related Algonquian languages. Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada, harvest and process wild rice in the tradition of their ancestors.
Manoomin, as the wild rice is known, is part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. One definition of Anishnaabeg is Original-People. Another refers to ideas about the good people that are on the right path given to them by the Creator.
The campaign to protect the integrity of this authentic wild rice is an important aspect of the White Earth Land Recovery Project in Ponsford, Minnesota. The Project’s mission is to facilitate recovery of the original land base of the White Earth Indian Reservation, while preserving traditional practices of sound land stewardship, language fluency, community development, and the spiritual and cultural heritage of the people of White Earth.
Winona LaDuke is the organization’s Founder and Director. A graduate of Harvard and Antioch Universities, Ms. LaDuke received the Reebok Human Rights Award in 1989, with which, in part, she began the White Earth Land Recovery Project. The Project’s wild rice campaign is working to prevent the taking of the essence of the wild rice by the paddy rice industry, which would leave the Native Americans who have been the stewards of this resource for many centuries with nothing.
The campaign began in 2002, with the historic gathering that brought together traditional rice harvesters from Minnesota, Wisconsin and Michigan to meet with members from the academic, scientific and non-profit communities. That meeting set the foundation for the ongoing struggle to protect the sacred wild rice from issues of bio-piracy, further genetic manipulation, patent struggles and labeling issues.
The four main components of the wild rice campaign are:
1) Protecting the intellectual property rights of the Anishinaabeg.
2) Opposing genetic modification and contamination of wild rice.
3) Promoting a fair trade for traditionally hand-harvested, natural lake wild rice.
4) Educating on the tradition and culture surrounding wild rice.
Manoomin
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf
Pecans on the Tree (photo by Doug McAbee, courtesy of morguefile.com)
"Pecan" is from the Native American Algonquin language, covering "all nuts requiring a stone to crack". The sweet tasting Native Pecan is from the Hickory family and terrific for any number of recipes. We love Southern Pecan Pie, but recipes for it abound. For something more original we again turned to our good friend Gwen Kenneally. She’s the Founder of Back to the Kitchen, a full-service catering and party planning business based in Southern California, and her original creations have delighted her clients for years. Her terrific blog, also named Back to the Kitchen, is a fine collection of culinary nightmares & triumphs meant to inspire readers to explore their own creative approaches to cooking.
Generous Gwen just sent us her recipe for Pecan Bars and wrote:
Think of a perfect taste of heaven. That’s where I was years ago when I started working with pecan bars. I have made so many that I wonder why people love them so much. I use them as part of a little sweet bite dessert tray. Imagine bite size portions of all your favorite treats and never having to choose between something fruity or creme brulee. Being a culinary adventurer I have played with the recipe by adding two cups of melted 70% cocoa chocolate and a tablespoon of freshly grated ginger. How could they possibly be any better? Then I made them for a family event using the native pecan halves. They were so amazing I got two marriage proposals! I am still single, but will always remember the joy that these Native Pecan Bars brought to many people.
Ingredients for Crust
• 1/2 Pound butter (2 sticks)
• 1/2 Cup sugar
• 1 Egg
• 1/4 Teaspoon salt
• 3 Cups flour
Preparation of Crust
1. Preheat oven to 350 degrees. Mix in large bowl.
2. Press the dough into a large (pre-sprayed) jelly roll pan. Remember to press the dough up the sides too.
3. Bake for 15 minutes, until slightly brown. Set aside.
Ingredients for Topping
• 1/2 Pound butter (2 sticks)
• 1/2 Cup Red Bee Chunk Honey
• 1/4 Cup sugar
• 1 Cup plus 2 tablespoons brown sugar
•1/2 Cup heavy cream
• One 12-Ounce bag of Hammons Native Pecan Halves
Preparation of Topping
1. Melt butter and honey in a saucepan then add all sugars and bring to a boil (not stirring.) Let it boil approximately 2 minutes. Remove from heat and then stir.
2. Add cream and pecans. Let sit for 5 minutes. Pour into crust and then bake at 350 degrees for 30 minutes, reducing the heat the last 10 minutes to 250 degrees. Make sure it gets real bubbly looking.
3. Let cool for an hour before trying to cut bars. Cut 4 rows x 6 rows. Then cut triangular, bite size pieces by slicing diagonally in both directions.
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 purchase the Red Bee Chunk Honey from Connecticut and the Hammons Native Pecans from Missouri click on the following:
Chunk Honey
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
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
When the Weed family of Cayuga County in upstate New York began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. A young Danielle was puzzled at receiving a gift of 25 metal spikes from her grandparents one winter when her mom told her, “You’ll learn to use them this spring.”
And learn she did. There in the schoolyard of an old one-room schoolhouse where several aunts and uncles had received their first years of formal education, Danielle and her father began yet another science lesson in her home education.
Having made pancake mix at the family’s New Hope Mills for many years it was only natural to combine pancakes and maple syrup. The family’s background gave them a good understanding of the quality, flavor and coloring of pure maple syrup. For the Weed family the quality of the product is paramount. Any product they make is produced in the most eco-friendly way, absolutely free from chemical additives and artificial ingredients. Under organic standards the maple forest must be protected by buffer zones from poisonous run off and environmentally harmful fertilizers, exactly as the family would have it.
If you’re in Moravia, Cayuga County in upstate New York, visitors are welcome anytime they’re boiling at the roadside sugarhouse. Guests entering the sugarhouse comment most on the amazing aroma of the syrup. Some even say a perfume should be developed. So stop in. You’ll learn the taste and aroma of Natures Sweetener. The address of the sugarhouse is 5967 Appletree Point Road in Moravia; within 300 feet of corner at 41A and Appletree Point Road.
If you can’t make it to the sugarhouse but would like to purchase some of the Weed family’s fine syrup go to:
100% Pure Organic Maple Syrup
 
Here's a Mission American Feast can get behind:
Slow Food U.S.A. is a non-profit educational organization dedicated to supporting and celebrating the food traditions of North America. From the spice of Cajun cooking to the purity of the organic movement; from animal breeds and heirloom varieties of fruits and vegetables to handcrafted wine and beer, farmhouse cheeses and other artisanal products; these foods are a part of our cultural identity. They reflect generations of commitment to the land and devotion to the processes that yield the greatest achievements in taste.
Some called it “a Woodstock for foodies” as 50,000 people gathered in San Francisco this past Labor Day weekend for the Slow Food Nation event held “to celebrate food and protect the future of sustainability in the U.S. and abroad. “
The four-day event was the work of Slow Food USA, and a strong demonstration of how far the slow food movement has come. Italian journalist and philanthropist Carlo Petrini founded the modern Slow Food movement in 1986, believing fast food was wiping out authentic culinary traditions, and threatening the richness and enjoyment of a diverse and unprocessed diet. Put simply, the Slow Food Movement believes food should be “good, clean and fair.”
To learn more about how the organization works to give eating more pleasure & greater quality check out the web site: Slow Food U.S.A.
Along the Dead River a Native American guide says a prayer & hands out tobacco as an offering of thanks to nature (photo by Greg Peterson)
Written by Greg Peterson
Teenagers, an American Indian guide and volunteers recently held the fourth annual planting of wild rice in a project aimed at restoring the once abundant grain to northern Michigan. The groundbreaking Manoomin Project has teamed hundreds of at-risk teens with American Indian guides. Together, they’ve planted over a ton of wild rice since the summer of 2004.
Wild rice disappeared from Michigan over a century ago and is a vital part of Native American ceremonies and traditions. Manoomin means wild rice in Ojibwa. “You are the first ones to bring wild rice back to the area,” the teens were told by American Indian guide Dave Anthony of Marquette, Michigan. Centuries ago, American Indians moving inland from the east coast settled around the Great Lakes.
“We were told at one of the stopping points that we would find food that grows on water and that is what we call Manoomin. It’s the wild rice you are planting,” Anthony said.
“This is very, very significant - this is a gift from the Creator,” said Anthony, who attends Northern Michigan University and belongs to the Little Traverse Bay Bands of Odawa (Ottawa) Indians based in Harbor Springs, Michigan. “Wild rice is the original North American grain and is very nutritious.”
Manoomin is a difficult crop to plant; conditions must be ideal. Besides facing the hurdle of a late planting, the wild rice is a favorite food of geese and other wildlife. Still, the seeds that reach maturity through the harsher weather will be more likely to thrive in future years.
Manoomin Project volunteer Tom Reed of Marquette said the at-risk youth volunteer to plant and study wild rice "in lieu of community service." The teens are taught respect for themselves, nature and American Indian customs while planting wild rice at seven remote lakes and streams in Marquette and Alger counties.
"This is about educating the kids and not about punishment," said Reed.
“We had a good time planting wild rice,” Native American Don Chosa said of his work with the teens. He said some teens arrived angry because it was something they had to do, but they started to enjoy it and by the time they were done with one year of planting wild rice they were willing to come on a volunteer basis the following years.
“They learn how to plant, harvest and cook wild rice and they learn how to take water samples,” said Chosa. “A lot of them hadn’t been outside very much - so for them it was a good experience because it was miles and miles of hiking and mountain climbing.”
The project is sponsored by the Superior Watershed Partnership and the Cedar Tree Institute, non-profits based in Marquette; and the Keweenaw Bay Indian Community (KBIC).
KBIC elder Glenn Bressette of Harvey met with a group of at-risk teens and explained how he had similar problems when he was a youth but overcame issues like scrapes with police, and drinking alcohol, an addiction that was exacerbated by “a lot of prejudice in Marquette.”
The Manoomin Project falls under the umbrella of the Earth Keeper Initiative, a faith-based coalition of adults, university students, and the leaders of 9 faith communities with 140 churches and temples. It was founded by Rev. Jon Magnuson. Recently, the Earth Keepers/Cedar Tree Institute were declared one of the 15 hardest-working faith-based non-profits in America by the Acton Institute and World Magazine. It was the the second year in a row they received that honor.
The Earth Keepers hold an annual Earth Keeper Clean Sweep that has collected 370 tons of household poisons and other waste turned in by 15,000 Upper Peninsular residents across northern Michigan on the past three Earth Days.
To learn more about The Manoomin Project go to: The Cedar Tree Institute
To view videos of Earth Keeper activities go to:
1. Manoomin Project Music Video
2. YooperNewsman
To purchase wild rice hand-harvested by Ojibwe communities on the White Earth Indian Reservation in Minnesota go to: Native Harvest Wild Rice: Sacred Manoomin
Tur-Duc-Hen Stuffed with Louisiana Cornbread
The holidays are almost here and what to serve to make this season special is on the minds of many. Cranberry sauce from a Colonial recipe and truly wild rice harvested as it has been for centuries by Native Americans are just a couple of specialty foods available at AmericanFeast.com that can make this year's feast a memorable one.
 
Authentic cranberry sauce and wild rice, known as Manoomin and "the food that grows on water" to Minnesota's Ojibwe communities, are perfect accompaniments to a savory turkey. You can opt for a wild turkey like the ones feasted on by the Pilgrims, but Louisiana chefs have created more recent holiday traditions, Cajun Fried Turkey and Tur-Duc-Hen. A Tur-Duc-Hen is prepared by boning a turkey, a duck and a chicken, then stuffing the duck in the chicken and the stuffed chicken into the turkey. But that is not all, the three-bird concoction is then stuffed with Louisiana style cornbread dressing, or shrimp and crawfish dressing.
 
Lots of families have traditional side dishes made from recipes passed down through generations to fill out the main course. Those dishes are always a comforting delight, but there's still plenty of room for hors d'oeuvres and appetizers. An artisanal red spruce cheddar from Wisconsin is a great American classic to serve family and friends. And a platter of crafted cheese can be joined by gourmet treats that folks aren't likely to encounter in their everyday lives. The sweetness of raw comb honey can be a spectacular addition to a cheese platter. For guests that like a garlicky spread, serve an artichoke ambrosia to nibble on while they await the main course. If you want to add a little luxury to your selection of hors d'oeuvres, putting out some paddlefish caviar harvested from the fresh waters of Tennessee is bound to impress.
 
Then there is dessert to think about. For many it wouldn't be right to let the holidays pass without savoring a slice of pumpkin pie, but a pumpkin cheesecake from a New York family that has been baking gourmet treats for generations can be a nice variation on that venerable favorite. Another fine twist on an old favorite is one of Maine's wild blueberry pies. 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.
 
Dessert just wouldn't be complete if fresh-brewed coffee was not on hand. To satisfy the gourmet coffee drinkers at your table pour them a cup of pure kona coffee, cultivated on the slopes of Mount Hualalai and Mauna Loa of the Big Island of Hawaii.
Of course, whatever you serve your family and friends this holiday season the best treat of all is just getting the chance to spend some leisurely time with those you love. Their company is a more comforting treat than even the most delicious holiday foods.
If you'd like to order any of the delectable treats cited above go to:
Colonial Cranberry Sauce
Native Harvest Wild Rice: Sacred Manoomin
Tur-Duc-Hen Stuffed with Louisiana Style Cornbread Dressing
Tur-Duc-Hen with Shrimp & Crawfish Dressing
Spicy Cajun Fried Turkey
Red Spruce Cheddar - Aged 7 Years
Comb Honey
Artichoke Ambrosia
Fresh Paddlefish Caviar
Pumpkin Cheesecake
Maine's Wild Blueberry Pie
100% Pure Hawaiian Kona Coffee
At Hawaii’s Greenwell Farms family tradition is as rich as the 100% Kona Coffee they grow. The legacy began in 1850 when Henry Nicholas Greenwell left England & first set foot on the fertile soil of rural Kona. Together with his wife, Elizabeth, Henry spent the next 40 years farming, ranching & perfecting his Kona Coffee, soon exporting it to Europe & the Americas. In 1873, the President of the Kaiser's Exposition awarded the Greenwells a "Recognition Diploma" for their Kona Coffee at the World’s Fair in Vienna, Austria.
Today, Greenwell Farms is situated adjacent to the ancestral home of Henry & Elizabeth, which is now occupied by the Kona Historical Society & Museum. The operation is managed by members of the founding family, Tom and Jennifer Greenwell. Greenwell Farms grows its own coffee on 150 acres of the most productive land in the Kona District & purchases coffee cherry from specially selected farmers within the Kona region. Everything about the excellence that is the Greenwell's Kona Coffee can be traced back to the high standards set back in 1850.
Because of the rarity of Kona Coffee some retailers sell Kona Blends, which can be misleading to the consumer. These blends are not a combination of different Kona coffees; they usually contain only 10% Kona Coffee & 90% cheaper imported beans. Producing 100% pure Kona Coffee remains a proud tradition of Greenwell Farms after more than 150 years.
John & Janine Putnam, the Artisans of Thistle Hill Farm
Thistle Hill Farm has been a certified organic farm for over 15 years. It was one of the first organic dairy farms to supply the Organic Cow of Vermont. The farm in Pomfret, Vermont started out as a part time endeavor of the family of John & Janine Putnam with 26 Hereford beef cows and vegetables. As the farm began to improve, the interest and complexity of dairy moved the Putnams to pursue dairy alone. Although more profitable, dairy alone was not enough to sustain the family and farm in the hills of Vermont.
In 1999, the Putnams went to Switzerland, where, following the advice and descriptions of Steven Jenkins in "Cheese Primer" (Workman Publishing, 1996), they visited almost every major cheesemaking region in the Swiss, French and Italian Alps. They’re quest was to find a cheese they loved that was produced in conditions matching as closely as possible the climate of Pomfret, Vermont.
The journey led the Putnam family of 6 to Beaufort France, which had everything they needed, including a coin operated laundromat and a cheese they knew they’d like to get to know better. After exhausting the local bar's supply of 5 franc coins on the washing machines and the Beaufort cheesemakers' English, the Putnams headed out of the valley knowing they would be back.
The next year, after searching for a copper cheese vat in the Swiss, French and Italian Alps with the help of friends made on their previous trip, they headed for Beaufort. Although they met many helpful people, their French and German was only as good as their counterparts' English. They were told, however, of a Frenchman who would tell them all they needed to know. He lived hours away in the mountains above Moutiers.
They found him on a Sunday afternoon at his house. Like a true farmer, having done little more than milk his cows, make some cheese, do his chores, clean the kitchen after his family had gone off for the afternoon, and then perhaps get an hour for himself before evening chores and milking, he seemed a bit less than overjoyed to see 2 lost souls on his doorstep at a time when a brisk nap seemed like a good idea. He let John & Janine struggle in French for a while before asking them in for coffee in perfect English.
He makes Beaufort "alpage" in the summer from the milk of 100 Tarine cows twice a day, everyday, all summer. He is famous for his cheese, and for falling asleep at dinner. He said "to make Beaufort is too meticulous for you". That was the hook. He found the Putnams an apprentice who has become a good friend, and both have helped the family ever since. He now thinks that "maybe our job is OK". Thistle Hill Tarentaise is the happy result. We think you’ll find that the Putnam family has been sufficiently meticulous!
How meticulous? Tarentaise is among the most superb cheese creations anywhere in the world, garnering prestigious First Place awards from the American Cheese Society in both 2004 and 2006!
If you'd like to purchase a 1/2 wheel or full wheel of the Putnam's Tarentaise go to: Organic Tarentaise Raw Milk Cheese
Fresh Food & Fine Design (photo by Mary R. Vogt, courtesy of morguefile.com)
Some time back we asked if local was the new organic when it came to the preferences of American consumers. A survey recently released by the Food Marketing Institute and Prevention magazine, "Shopping for Health 2008," indicates that health conscious consumers are choosing locally grown produce over organic alternatives.
The researchers wanted to know how healthy eaters succeed when it comes to shopping for food. They found that nearly everyone (80%) tries to eat healthily. Among those who try a lot, 10% say they are “always successful.” The survey profiled the one in 10 who succeeds.
When presenting the results of the survey, Cary Silvers, director of consumer insights for the company that publishes Prevention said, “Shoppers’ new interest in locally grown food reflects their strong desire to purchase fresh fruits and vegetables…The battle between organic and locally grown represents who shoppers believe can deliver the freshest produce.”
There are plenty of reasons to choose local produce. It is when it is fresh that food is at its most nutritious and most flavorful. Buying local is a choice that supports a community's farmers. Buying it limits the environmental harm done when foods are transported over great distances.
Many foodies buy local produce to savor the singular flavors of seasonal offerings that are part of their regional food heritage. The chance to talk to the farmers who produce the fresh fruit and veggies and learn from them makes shopping at a farmers market a pleasure for those concerned about personal health and the health of the environment.
To read the press release on which this item was based go to: Shopping for Health 2008: Setting Specific Goals and Plans Key to Healthy Eating
Bok Choy (photo by Dawn M. Turner, courtesy of morguefile.com)
Spring is in full force and delivering a growing abundance of fresh produce to delight home chefs and those lucky friends and family members who get to enjoy their concoctions. With the recipe below, our friends at Organic Valley Family of Farms have provided us with a delicious way to celebrate spring with “a rich and creamy combination of asparagus, wild rice, and everything else!”
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
We highly recommend you try this recipe using Native Harvest Wild Rice, which grows naturally in the lakes of Northern Minnesota and is hand-harvested by indigenous Ojibwe communities using traditional methods. Unlike the genetically manipulated "wild rice" grown in paddies, this truly wild rice is an important American heirloom crop and a central part of Ojibwe culture and tradition. One taste of the distinctive flavor of authentic wild rice and its mass-produced cousin will dull by comparison.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Ingredients for 10 Servings
• 2 Tablespoons Organic Valley Salted Butter
• 2 Tablespoons fresh garlic, peeled & minced
• 2 Tablespoons shallots, peeled & minced
• 1 Cup mushrooms (your seasonal choice: shitakes, criminis, etc.), wiped clean & sliced thin
• ¾ Cup Native Harvest Wild Rice, rinsed
• ¾ Cup long-grain brown rice, rinsed
• 4 Medium carrots, cut lengthwise & diagonally sliced
• 2 Quarts veggie broth
• 2 Bunches asparagus, trimmed & cut into 1” pieces
• 2 Cups seasonal & regional greens (beet greens, baby spinach, bok choy, etc.)
• 2 Cups Organic Valley Half & Half
• 1 Medium red bell pepper, seeded & chopped
• 1 Tablespoon fresh parsley, washed & patted dry; then chopped fine
• ½ Teaspoon dried tarragon
• Sea salt & black pepper to taste
Preparation
1. In a large heavy soup pot or Dutch oven, sauté garlic, shallots and mushrooms in butter, over medium heat, for 5 minutes. Add rinsed wild and brown rices and cook for another 3 minutes. Add carrots and herb broth, and turn up the heat to medium-high until boiling. Allow mixture to boil for 10 minutes or so, then reduce heat to low and cover the pot. Allow soup to simmer for 35 minutes.
2. While the soup is simmering, prepare the asparagus by trimming the tough ends off and cutting the spears into 1” pieces, reserving the beautiful tips in a separate bowl. Simmer the asparagus spears and seasonal greens in a bit of water until bright green and crisp-tender.
3. Place semi-cooled greens in a food processor with 2 cups of half and half, and process until smooth and creamy. Add the creamy greens to the rice mixture, the rice will still be slightly firm, along with the chopped red bell pepper, parsley and tarragon. Simmer until the rice is tender, about 20 minutes, then add the reserved asparagus tips. Allow to simmer for another 20 minutes or until the soup is of desired consistency. Add sea salt and pepper to taste.
4. Top with fresh watercress, chives or parsley. Enjoy!
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
Sacramento River (© christy mitchell | Dreamstime.com)
The richest source of King salmon south of Alaska has almost completely collapsed, according to a report in the New York Times. King, or Chinook salmon, are among the most prized wild fish from the Pacific Ocean.
Normally, the salmon swim upstream each fall to spawn, the most robust run in the Sacramento River. Their virtual disappearance has experts baffled and led to accusations of mismanagement. Some fishermen believe that government agencies diverted too much water for the benefit of powerful agricultural interests and dry cities to the south. Government officials and some scientists believe the salmon vanished due to upwelling ocean currents being out of sync, but no one knows for sure.
The article in the Times quotes Donald McIsaac, executive director of the Pacific Fisheries Management Council, “It’s unprecedented that this fishery is in this kind of shape.” The regional $150 million fishery is almost certain to remain closed this year.
If you’d like to read the article in the New York Times cited above go to: Chinook Salmon Vanish Without a Trace
Organic Maple Syrup (Image courtesy of Schoolyard Sugarbush)
New York State’s maple syrup producers are getting ready to open their sugarhouses for the Annual Maple Weekend on March 29th and 30th, from 10:00 am to 4:00 pm. About 110 maple producers across New York will be hosting open houses for the public to see maple production. The event is free to the public, a wonderful family outing in the country.
Participants will be boiling sap into maple syrup and many will demonstrate the making of maple products. Visitors can sample and purchase the maple products. Some of the sugarhouses will provide a variety of other activities to make your visit memorable. There are participating maple producers in 38 counties, including Schoolyard Sugarbush in Cayuga County (Phone:315-567-9900) .
The U.S. Department of Agriculture lists New York as the second-largest maple producing state after Vermont. New York’s 1,500 maple producers account for 18% of the syrup consumed in the U.S. The economic impact was an estimated $32 million in 2006. According to the N.Y. Agricultural Statistics Service it took almost 43 gallons of sap to make one gallon of syrup in 2006. Nationwide, more than a million gallons of maple syrup will likely be made this spring.
For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event
If you can’t make it to a sugarhouse but would like to purchase some of Upstate New York's fine syrup go to:
100% Pure Organic Maple Syrup
 
(Images courtesy of New England Cranberry Company)
Cranberries are no longer just for Thanksgiving and Christmas. Consumers have been buying cranberry products at such a rate that a cranberry shortage has been predicted for next year. In response to the rapidly rising demand companies introduced 900 new products containing cranberries in 2007; an astounding rate of growth compared to the 54 new products launched the year before, according to the research firm Mintel.
Aside from wanting a taste of the flavorful little red berries, the incredible growth in consumer demand is also being attributed to a raft of studies citing the health benefits of cranberry consumption. Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this indigenous American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.
An article in Europe's NutraIngredients.com reports, "The traditional yuletide condiment has been used in scores of new products - from fruit juice, to snack bars and cereals."
If you'd like to read the NutraIngredients.com article on the topic go to: Cranberry not just for Christmas
If you'd like to purchase some all natural, healthful cranberry products from Massachusetts go to any of the following:
Cranberry Pepper Jelly
Cranberry Apple Chutney
Cranberry All Fruit
Colonial Cranberry Sauce
Cranberry Chutney
New England Cranberry Variety Mix
Beautiful White Truffles (© Photographer: Luckynick | Agency: Dreamstime.com)
A white truffle weighing 3.3 pounds has set a record price at an auction held simultaneously in London, Macau and Florence. It was the largest found in decades and sold for $330,000. The highly-prized fungus was dug up by a truffle dog named Rocco near Pisa, Italy.
BBC News quoted Luciano Savini, Rocco’s owner, as saying, "The biggest truffle of the century and the most expensive truffle of the century. There are no more words to say - it is all very beautiful."
People have searched for truffles since ancient times. The Bible mentions desert truffles and Plato wrote of them. Today, they remain one of Nature’s most sought after delicacies. Both dogs and pigs are used to hunt truffles.
If you’d like to read the BBC News report cited above go to: Giant truffle sets record price
If you’d like to purchase a crafted goat cheese with the classic flavor of truffle go to: Truffle Tremor
 
Milk, Dark & White Chocolate (photos by Rick Tango)
According to a Reuters report posted on Yahoo! News, "The chocolate enjoyed around the world today had its origins at least 3,100 years ago in Central America not as the sweet treat people now crave but as a celebratory beer-like beverage and status symbol."
Researchers have discovered evidence of the cacao plant in pottery vessels dating from about 1100 BC in Puerto Escondido, Honduras. The cacao plant is the source of chocolate. The discovery predates by 500 years prior evidence of cacao use in Mesoamerica. Cacao was an important luxury commodity among the Aztecs and other civilizations before the arrival of Europeans.
We're guessing that chocolate lovers will be around for at least another 3,000 years!
If you'd like to read the Reuters report cited above go to: Chocolate began as beer-like brew 3,100 years ago
If you’d like to try fantastic chocolate from Theo, our favorite chocolate maker, click on any of the following:
Theo Organic Chocolate Confections
Organic Chocolate from Ghana's Cacao
Organic Chocolate from the Ivory Coast's Cacao
Organic Bread & Chocolate Bars
If you'd like to try a handmade chocolate cheesecake so rich it's almost sinful go to: Triple Chocolate Cheesecake
If you'd like to try a wonderful Tex-Mex recipe calling for chocolate go to: Mole Sauce
  
Wild Blueberry Jam, American Black Walnuts & Native Pecans, Wild Blueberry Syrup (photos by Rick Tango)
Eating well for better health is widely understood, but now some foods hailed for keeping your heart healthy could also make you smarter. According to a new study, diets rich in antioxidants may actually reverse age-related declines in cognitive behavior.
“Diets containing 2%, 6%, or 9% walnuts, when given to old rats, were found to reverse several parameters of brain aging, as well as age-related motor and cognitive deficits,” says James Joseph, PhD, of the U.S. Department of Agriculture Human Nutrition Research Center at Tufts University in Boston.
Findings from the studies by Dr. Joseph and his colleague Barbara Shukitt-Hale, PhD, show for the first time that shorter chain fatty acids found in plants, such as walnuts, may have beneficial effects for the brain similar to those from long chain fatty acids found in wild salmon and other deep, cold-water fish.
In previous research, Joseph and his colleagues showed that old rats maintained for two months on diets containing 2% high antioxidant strawberry or blueberry extracts exhibited reversals of age-related deficits in cognitive behavior. In the brain, antioxidant molecules wage war against molecules known as free radicals, which can harm brain cells. The present research shows that walnuts can have a similar effect.
Some of the most powerful antioxidants are highly concentrated in the deep-blue pigments of wild blueberries. USDA studies measured the antioxidant activity of more than 40 fruits and vegetables and ranked blueberries #1. Wild blueberries contain more antioxidants than their cultivated cousins.
To read the press release from the Society for Neuroscience on the topic go to: Diet of Walnuts, Blueberries Found to Improve Cognition
If you’d like to get smart with a purchase of jam crafted in small, hand-made batches of organically grown berries go to: Maine's Wild Blueberry Jam
If better thinking through baking & cooking with walnuts sounds right go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To purchase a mind ehancing, smooth pouring, heavenly tasting syrup go to: Wild Blueberry Syrup
If a purchase of wild salmon sounds like a good route to great thinking go to: Alaskan Smoked Wild Sockeye Salmon
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Magnificent native nuts are one of America’s great natural treats and it’s harvest time!
Gathered in the Midwest and East-Central U.S., the American Eastern Black Walnut is the premium nut selection among those with a discerning taste. Its superior, pungent flavor has elevated it to the status of the "Ultimate Nut" for taste-conscious foodies who place rigorous demands on their recipes. American Eastern Black Walnuts turn everyday dishes into exciting signature creations with a rich, robust, almost smokey taste. No other walnut can match the distinctive depth of its flavor. American Eastern Black Walnuts are low in saturated fats, have no cholesterol, and are high in polyunsaturated and monounsaturated fats. It's a tough nut to beat!
The sweet flavored Native Pecan is an American nut from the Hickory family. They have a high oil content, which contributes to their rich taste and beautiful coloring. "Pecan" is a Native American word from the Algonquin language, covering "all nuts requiring a stone to crack". Wild pecans were a major food source for Native American tribes during autumn, and Native Americans are believed to have been the first to cultivate the pecan tree. The cultivation of pecan trees is one of the most sustainable forms of agriculture.
The annual U.S. nut harvest begins in October and will last until December, so there will be plenty of fresh nuts for baking, cooking, gifting, and serving at Thanksgiving and over the winter holidays. American Eastern Black Walnuts and Native Pecans are delicious heirloom foods by themselves, but when used for baking or cooking they bloom into whole new realms of flavor.
Note: Stored properly, fresh nuts can be kept in great shape for a year.
If you'd like to purchase some American Black Walnuts & Native Pecans go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
For some scrumptious recipes calling for great American nuts click on the following:
1. Missouri’s Best Black Walnut Oatmeal Cookies
2. American Black Walnut & Wild Rice Pilaf
3. Slightly Soused Apple Cobbler
4. Applesauce Cake
If you'd like to read a Washington Post article on the topic go to: It's Crunch Time for Nuts
Fun for All at the Festival (photo courtesy of Kona Coffee Cultural Festival)
"Kona Coffee Tradition of Excellence"
Join in the community celebration of Kona's gourmet brew at the 37th Annual Kona Coffee Cultural Festival on Hawaii’s Big Island, beginning Friday, November 2nd and ending Sunday, November 11th. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, two parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more!
The award-winning Cultural Festival celebrates a 180-year-old tradition of the annual Kona coffee harvest. Kona coffee is carefully hand-picked to ensure each coffee cherry is ripe and ready for the perfect cup of Kona. Many Kona farmers can lay claim to being fifth generation coffee farmers, continuing the tradition and honoring their heritage with every harvest.
At the annual Cupping Competition Festival-goers can view judges selecting the very best Kona coffee and sample the coffee themselves, while learning from tasting experts how to critique a high-quality brew. The Art Show will feature a selection of paintings depicting views of the Kona coffee lifestyle, and the Recipe Contest will give student and professional chefs the opportunity to enter their most robust creations using world-famous Kona coffee.
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Visitors can take tours of working and historical Kona coffee farms, mills and roasting operations. Free coffee workshops help share insight into growing, roasting and brewing Kona coffee. Seasoned and first time participants as well as spectators are encouraged to join in the fun and festivities at the Kona Coffee Picking Contest on Sunday, November 4th.
A brand new Barista Training Workshop joins the Kona Coffee Cultural Festival event line-up on Thursday, November 8, from 9:30 a.m. to 5:30 p.m. at Hale Halawai. During this informative workshop, participants will learn the intricacies of how to taste and prepare espresso and to make popular specialty drinks using Kona coffee.
Take time to shop at the farmer's market for a favorite Kona estate roast and bring a little taste of the Festival home with you!
For further info visit the Festival’s official web site: Kona Coffee Cultural Festival
Cajun Crawfish (photo by Robin May, courtesy of Festivals Acadiens)
Laissez Le Bon Temps Roulet! (Let the Good Times Roll!)
Festivals Acadiens started in 1972 as an effort to keep Cajun culture alive. Since then it has grown into a 3-day event that attracts people of many different nationalities from all over the world. Whether you're among the young or the young at heart, you can bet that Festivals Acadiens has something that will tickle your fancy. From Friday, October 12th to Sunday the 14th you can join the folks in Lafayette, Lousiana for good music, good food, and good times!
C'est bon (That's good) is the best way to describe authentic Cajun and Creole cooking, and nowhere in the world is the variety greater than at the Bayou Food Festival in Lafayette. Try fried soft-shell crab, seafood and artichoke lasagna, barbecue boudin, crawfish fettucini, corn and crab bisque, meat pies, catfish courtbouillion, wild game jambalaya, bread pudding and pralines. You can find all this and more as the area's best restaurants and caterers turn out to showcase their finest specialties. The Bayou Food Festival is in Girard Park adjacent to the Festival de Musique Acadienne and admission is free. All proceeds from the Festival will help fund the Lafayette Jaycees' community projects.
Festival de Musique Acadienne will showcase the best of Cajun and Zydeco music beneath the spreading oaks of Girard Park. Festival de Musique Acadienne, celebrating 32 years of entertainment, originated as the Tribute to Cajun Music Festival, an event that was designed to attract and educate the younger generation to the traditional values of the Cajun culture. Festival de Musique Acadienne now attracts Louisiana's best Cajun and Zydeco bands and draws thousands of people from across the country and around the world.
Louisiana Folk Roots presents Cajun and Creole Music Jam Sessions during Festival Acadiens. Jam sessions will take place throughout Saturday and Sunday in Girard Park. Anyone can bring an instrument and join in or just hang around and enjoy the great music of others. Louisiana Folk Roots is a non-profit organization dedicated to nurturing the unique folkways and cultural resources that are of such legendary abundance in Louisiana. Its purpose is to foster, encourage, share and preserve traditional expressions of Louisiana folk culture, with an emphasis on Cajun and Creole heritage, through performances and other types of related educational activities.
The Louisiana Craft Fair is the newest addition to Festivals Acadiens, presenting traditional and fine artists and craftspeople from across Louisiana. The Louisiana Crafts Guild, a non-profit statewide organization created for the professional craftsperson, hosts the Louisiana Craft Fair. The Craft Fair will be held in Girard Park near Girard Park Lake and admission is free, making the entire Festival a free event. The Louisiana Craft Fair will feature dozens of crafts booths. Craftspeople will be on hand selling their wares. Some of the crafts available include wood furniture , jewelry, Houma Indian crafts, gourds, pottery, kaleidoscopes, stained glass, soaps, musical instruments, photography, pen and ink drawings and silk.
To get more info on the attractions go to: Festivals Acadiens
To get info on visiting Lafayette, including accomodations, go to: Lafayette Visitors Commission
Napa's Vineyards at Sunset (photo by Doug Ferber)
The French term "terroir” refers to the way foods and wine express the soil, climate, culture and tradition of a region. The concept is familiar to many wine lovers, but using terroir to explain the signature flavors of America’s regional foods is a relatively new trend among specialty food lovers.
Jane Black of the Washington Post has written an excellent article on marketing regional foods using “identity preservation” or “geographic identity”. She writes that “an unlikely coalition is joining forces to invent American tradition by linking foods to the places they come from and, like American winemakers before them, to romance.”
Her report cites salmon fishermen on Lummi Island, off the coast of Washington, who have formed a co-op to sell local sockeye salmon caught in reef nets, a traditional Native American method. Researchers in Iowa have studied bringing back the Muscatine melon, a variety that owes its juicy fragrance to the sandy soil on the banks of the Mississippi. Vermont’s maple syrup producers are exploring how terroir can make their product stand out from cheaper, but less flavorful imports.
If you’d like to read Jane Black’s article in the Washington Post go to: The Geography of Flavor
Fresh Food at the Dallas Farmers Market (photo by Doug Ferber)
We’ve long been extolling the virtues of shopping at farmers markets and supporting local family farms. Not only do you get produce at its freshest and most nutritious, you get the pleasure of talking with the farmers and learning more about the food.
A study from the University of California Sustainable Agriculture Research and Education Program (SAREP) has us more convinced than ever that we’re on the right path with our enthusiastic support. The UC researchers found that farmers, communities, and individual residents are all beneficiaries of local farmers markets. The study also found astonishing growth in farmers markets. In 1970 there were only 340 farmers markets in the United States; by 2006, there were 4,385.
The markets help farmers sell their products in local communities for higher prices than they could get from wholesalers, according to Gail Feenstra of SAREP. She further explains, "Farmers benefit from the ability to sell smaller and variable quantities, and learn the skills they need to increase their business."
Communities that support farmers markets have a positive influence on their local economies. Feenstra says farmers markets not only encourage economic transactions on their premises, but also bring customers into town where they make purchases at other businesses. Besides being good for local businesses, she says the social benefit of the markets can't be overestimated. She found farmers markets to be a major source of interaction, both between farmers and their customers, and among the market visitors.
Individuals said they benefit from patronizing farmers markets by their ability to purchase fresh fruits, vegetables, eggs, and meat, and value-added items such as baked goods, olive oil, jam and salad dressing. Customers interviewed by Feenstra expressed positive feelings about buying food they believe to be clean and safe from farmers they know.
If you'd like to read more about the UC study cited above go to: UC researcher: farmers markets benefit local economies
To listen to a podcast interview with the President of the Dallas Farmers Market Friends go to: Friends of the Dallas Farmers Market Podcast
To view previous posts on the topic of farmers markets click on the following:
1. Farmers Markets Growing Across the Country
2. Buying Local Grows on Food Safety Concerns
3. New Orleans' Old French Market Ready to Re-Open
4. Reap the Benefits of Buying Local
5. Is Local the New Organic?
6. Shopping at the Farmers’ Market
 
The 1st Annual Delmarva Blue Crab Festival will be all about food, fun, education and the future. Mark your calendar, and get yourselves to 30045 Eagle Crest Road #2 in Milton, Delaware for the weekend of Friday, August 10th through Sunday, August 12th.
Fabulous Food
The central food focus of this Festival celebrating the Delaware, Maryland and Virginia (Delmarva) region is on crabs – specifically the blue crab, a flavor-packed seafood and longtime local favorite. Those who know will tell you that the flavor is unequaled. For those eager to find out why, the Festival will offer pot after pot of fresh steamed crabs along with plenty of space to spread out and “hammer claws,” “pull aprons,” and “eat mustard.” For those new to eating blue crabs, there’ll be free lessons on lingo and technique so that you’ll quickly become a crab pickin’ pro. (You do have to buy the crabs!) Some other seafoods that will be available include clams, oysters, shrimp and mussels. The Festival’s food is guaranteed not to disappoint!
Lots of Live Music
Eating crabs and being entertained is a natural fit. The family friendly entertainment will feature live musical acts on 3 Festival stages. Mike Hines, a suave new talent with a distinctive tenor/baritone voice, will be taking the stage on Friday night from 6:00 to 8:00. Keith Mack will be entertaining with acoustic finger-style guitar. Keith was a member of the band "Patty Smyth and Scandal" and has toured with Paul Young and Joe Cocker. The Watershed Blues Band is a Salisbury, Maryland-based band playing blues from the likes of Muddy Waters, Howlin' Wolf, and Taj Mahall. It would be hard to find a band that has more fun than The Funsters. This 10-piece band hasn't had a personnel change in 12 years. The tightly knit Funsters will take the stage on Sunday from 4:00 to 6:00 pm. Banana Boom plays an amalgamation of rock, ska, and funk. Their original and indefinably unique sound will be heard on Saturday from 6:00 to 8:00 pm.
Comedy
Comedian Kelly Terranova will be performing on Friday & Saturday nights from 6:00 to 8:00. (Tickets for Kelly Terranova are separate from the Festival’s entry tickets.)
Environmental Awareness
An important goal of the Delmarva Crab Festival is to ensure that there are plenty of blue crabs available, now and in the future, so that those of us who enjoy them can continue to do so. So the Festival has chosen the Chesapeake Bay Foundation as a beneficiary of the event to receive a portion of the proceeds. As one of the region’s foremost nonprofit environmental stewardship organizations, the Foundation is uniquely positioned to show and tell us all what we can do to help improve bay and ocean water quality as we improve the environment overall. A healthier environment means more and better natural resources such as blue crabs.
To get more info & purchase tickets from the Festival's official web site go to: Delmarva Blue Crab Festival
To learn more about protecting the environment in the Delmarva region go to: Chesapeake Bay Foundation
(photo courtesy of the Maine Office of Tourism)
What do you get when you mix 9 tents, the world’s largest lobster cooker, a sea goddess, a big parade, top notch entertainment, an international crate race, fine art, talented crafts people and vendors, U.S. Navy ship tours, all you can eat pancakes, free shuttle service, U.S. Coast Guard Station tours, professional and amateur cooking contests, marine heritage, road races, kids events, over 25,000 pounds of lobster, plus over 1,000 volunteers and a group of dedicated directors?
The Maine Lobster Festival!
For real small town fun with big time entertainment and events, The Maine Lobster Festival in Harbor Park Rockland has it all! This year's Festival will open on Wednesday, August 1st when King Neptune and His Court, along with the 2006 Sea Goddess Monica Morrison, arrive from the Briny Deep to raise the flag. It will run through Sunday, August 5th with a Wreath Ceremony commemorating fishermen lost at sea. After the Ceremony, King Neptune & His Court return to the Deep until next year.
The focus of the festival is, of course, fresh hot Maine lobster! Enjoy your lobster dinner under the Maine Eating Tent. What could be better on a warm August day than feasting on fresh lobster while taking in a spectacular view of Maine's Penobscot Bay?
During the 2007 Lobster Festival, many tons of luscious lobster will be prepared in the huge steamer on the shore. That's a show in itself! In addition to lobster, you can choose from steamed and fried clams, fried Maine shrimp, shrimp cocktail, steamed mussels in wine and vegetable sauce, and many varieties of traditional summer fair food, all prepared in the traditional Maine way.
For more on the Festival including the schedule of events & travel info go to: 60th Annual Maine Lobster Festival
Old French Market (photo by William Henry Jackson, ca. 1880-1897, courtesy Library of Congress)
It's been 200 years since the Old French Market of New Orleans opened for the first time. Even Hurricane Katrina couldn't keep it closed. After $5 million worth of renovations it's ready to open again.
The Market's venerable Cafe Du Monde has been open for some time. It will soon have 200 tenant neighbors, including a farmers market, a flea market, the Old U.S. Mint, and numerous entrepreneurs selling clothing and art.
At 200 years old, the French Market is a relatively recent addition to commerce at its Mississippi River locale. As a trading place the location dates back to the Choctaw Indians, before the Europeans settlers arrived.
In a report from the Associated Press, Patricia Henry, interim director of French Market Corporation is quoted as saying, "The most important change is in the farmer's market...We will have fresh food in the market again, fresh produce, meat, seafood, dairy, dry foods, spices, coffee."
As New Orleans may have the most distinctive indigenous food of any city in America, that's a farmers market we'll be sure to shop!
If you'd like to read the article from the Associated Press as it was posted on Yahoo! go to: French Market back in New Orleans
Chocolate lovers will be glad to hear that news about the health benefits of regularly eating flavanol-rich cocoa just keeps coming.
The Journal of Neuroscience has published a study indicating that the regular consumption of flavanols found in rich, dark chocolate, " improves spatial memory retention in adult mammals." This new research also shows that the regular consumption of flavanol-rich cocoa can lead to improved blood flow in menopausal women with elevated cholesterol, as well as an increase in blood flow in the brain.
The naturally occurring compounds in cocoa can lead to a range of circulatory health benefits including brain and cardiovascular blood flow improvements, according to research published last year in the Journal of Cardiovascular Pharmacology. Previous studies demonstrated that the consumption of flavanol-rich cocoa can improve blood vessel function and reduce the formation of damaging clots.
We didn't really need the latest encouragement, but we intend to be more vigilant than ever in making sure we eat genuine dark chocolate on a regular basis!
If you'd like to order some gourmet chocolate from Theo's that is organic, single origin, fair trade, and has an 84% cocoa content, go to: Organic Chocolate from Ghana's Cacao
(photo courtesy of Isle of Eight Flags Shrimp Festival)
Florida’s Isle of Eight Flags Shrimp Festival promises shrimp, a variety of seafood and delicacies, and more food! Always held on the first weekend in May, the Festival’s 44th year will kick off on May 3rd with the Pirate Parade. The theme for this year’s parade is "Artist Images of Shrimp".
The Eight Flags Shrimp Festival is held on Historic Amelia Island. The Festival’s organizers say it is “Florida's Golden Isle that the French visited, the Spanish developed, the English named, and the Americans tamed. It is the only U.S. location to have been under eight different flags.” The Island's first recorded European visitor was France’s Jean Ribault on May 3, 1562.
Besides the great food, the Festival presents a Fine Arts & Crafts Show featuring over 300 juried artists and craftspeople. You can also take in the fireworks display, a 5K Run, and a 1-Mile Youth Run. For the kids there’s the Family Fun Zone with games, face painting, sand art, a rock-climbing wall, a food court, trampoline fun, superslide, and a live entertainment pavilion.
The final day, Sunday, May 6th, will be marked with the Blessing of the Fleet and the Best Decorated Shrimp Boat Parade.
Get schedule & travel info at the Festival web site: Isle of Eight Flags Shrimp Festival
As you might know, Scoville Heat Units (SHU) are used to measure a food's "hotness". Up until now, the hottest food on record has been the Red Savina chile pepper with about a half million SHU rating. We thought we had a new champ with the Bhut Jolokia at 1,002,304 SHU. But right on the heels of the Bhut Jolokia victory comes word of a new winner. The Dorset Naga Chilli at a whopping 1.6 million SHU!
World record set for hottest chili pepper - boingboing
According to this article in The Independent, the ethical food movement in England has grown over 60% in the last 4 years to 2 billion pounds (or almost $4 billion).
Crucially, the Mintel research found one third of adults now believe it is worth paying more for food that is fair trade, organic and locally sourced.
But just like here in the Colonies, certification organizations are under increasing pressure to lower standards.
Ethical foods boom tops £2bn a year and keeps growing - The Independent
[thanks, Jeff!]
Happy Thanksgiving from your friends at American Feast!
Here a link to a video of a bunch of turkeys trying to have a happy Thanksgiving by getting out of town!
Turkeys wait for a NJ TRANSIT train - YouTube.com
Bellotas, which were an integral part of American Indian diets, are also called Acorns. They are listed as an American food tradition and endorsed by the Slow Food organization. They are in retreat due to western drought.
Time, drought diminishing healthful, fun acorn tradition – Arizona Daily Star
Wikipedia Acorn Listing
Apparently, eating in America is so dangerous that there are special classes for refugees on how to eat in this country without ending up looking like us. You see, these darn immigrants refuse to become assimilated!!
Refugees taught how to eat American food – BBC News
http://news.bbc.co.uk/2/hi/americas/5216960.stm
Of all fruits and vegetables, blueberries are among the highest in Oxygen Radical Absorbance Capacity. In more familiar terms, they are packed with anti-oxidants! There’s no reason you shouldn’t have blueberries everyday. When they are not in season, your supermarket always has plenty of frozen berries.
Everything you could possibly EVER want to know about blueberries can be found at the US Highbush Blueberry Council site including innovative recipes.
US Highbush Blueberry Council site link here.
|
 
CARTOON BANK SAVINGS:
10% OFF COUPON
|
