Various Squash (photo by Emily Roesly, courtesy of morguefile.com)
A visit to a local farm stand or farmers market may have brought you face to face with some curious looking squash this season. The number of varieties now available has increased dramatically in recent years and it takes some expertise just to identify those intriguing winter vegetables.
Fortunately, Janet Fletcher authored a fine article for the San Francisco Chronicle last season that sheds some light on selecting the best squash for cooking. It seems “where and how” a squash is grown may be more important than what type of squash it is.
In a climate like the Bay Area’s some farmers will rush their crop so as to have them on display for Halloween, but that can lead to a disappointing taste. “Winter squashes picked too early won't have the sugar content or flavor depth of those allowed to mature fully on the vine.”
The article says Bill Fujimoto, proprietor of Berkeley's Monterey Market “raves about the French pumpkins and winter squashes from Hunter Orchards in Siskiyou County, near the Oregon border.” Ms. Fletcher quotes him as saying, "They have seriously good squashes up there. They'll be sticky on the outside, oozing juice from different spots."
Ms. Fletcher’s general advice on selecting squash:
Rely on the reputation of your produce merchant and the few clues that an uncut winter squash has to offer. The rind should be largely unblemished, with no soft spots. Most important, the squash should feel heavy for its size.
That heaviness stems from the increased sugar content that a truly ripe squash has produced. The Chronicle piece goes on to say:
Most of these hard-shelled winter squashes benefit from a few weeks of post-harvest curing, during which they dry out a bit and some starch converts to sugar. If stored in a cool, dry place, like a basement, they will keep for months. In the old days, a stash of winter squash in the barn or root cellar saw many farm families through the winter.
If you’d like to read the San Francisco Chronicle article cited above go to: Posh squash - how to make the most out of the winter's harbingers
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
em>To follow American Feast on Facebook go to: American Feast on Facebook
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The Maine Grocers Association (MGA) has named our good friend and partner Waite Maclin, founder of the specialty food company Pastor Chuck Orchards, as “Food Producer of the Year.” American Feast has been proudly offering Waite’s peerless organic apple butter, applesauce and combination gift basket since it launched.
MGA has been assisting the state’s food entrepreneurs since 1935, and its annual award honors those who have generated relationships with retailers to strengthen opportunities for Maine food products to be sold through Maine grocery stores.
Waite’s passionate involvement with the Maine Food Producers Alliance was also a contributing factor in his being chosen. This award marks yet another achievement in what’s been a milestone year for Pastor Chuck Orchards. Already this year, the company:
• Introduced an all-natural apple salsa and a sugar-free applesauce, both of which became instant hits among health conscious consumers and people who simply appreciate and enjoy quality food
• Earned certification for being gluten free across the board
• Began selling its apple products in Whole Food Markets throughout the North Atlantic, Hannaford Grocery stores, and dozens of other retailers
• Enjoyed widespread regional and national media coverage
This holiday season send a gourmet gift from Waite’s Pastor Chuck Orchards that is healthy, sustainable and delicious: Maine Apple Gift Basket
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Artichoke in Flower (photo by Dani Simmonds, courtesy of morguefile.com)
Focaccia is a savory bread popular in Liguria, Italy and using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Though it might be prepared with a number of toppings, the flat oven-baked bread, is typically made with dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt.
Artichokes are native to the Mediterranean region, but they have a long history in the U.S. Thomas Jefferson grew them in Virginia, successfully wintering his crop in a less than ideal climate. Today, virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. The town proudly proclaims itself to be "The Artichoke Center of the World" and hosts The Castroville Artichoke Festival each May to celebrate the spring harvest.
Our friends at the California Artichoke Advisory Board have provided us with a recipe that marries these Italian and American traditions in “a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.” Artichokes enjoy a second harvest in the fall, so now’s the time to get them seasonally fresh.
Ingredients for 4 Servings
• 4 Large California artichokes
• 2 Cups focaccia or herbed bread crumbs
• ½ Cup grated Parmesan cheese
• ¼ Cup extra virgin olive oil
• 2 Cloves garlic, minced
• 2 Tablespoons chopped Italian parsley
• 1 Tablespoon chopped fresh oregano
• Salt and pepper to taste
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
2. Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers.
3. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil.
4. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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
Raspberries! (photo by Marcin Modestowicz, courtesy of morguefile.com)
It’s the combination of hard work and best practices on the part of Heidi and her brother Doug that make the incomparable organic jams of Heidi’s Raspberry Farm possible. It all starts with hand-picked, fresh fruit, and making their mouth-watering and nutrtious jams begins with a meticulous approach to sustainable methods on their farm in Corrales, New Mexico.
Corrales is a unique agricultural village farmed by families who have been living there for generations. Located on the Western bank of the Rio Grande, the land has been tilled since 500 A.D. Back then the ancestors of the present day Pueblo Indians reaped harvests in the fertile valley. Subsequent populations of Spanish, French and Italian families settled there to raise grapes, apples, livestock, and now, gloriously healthy raspberries!
Having grown up in this special place Heidi and Doug are dedicated stewards of the land and keepers of a healthy environment. They are truly “walking the walk” when it comes to best practices for preserving the sustainability of their farmland and the health of their community. Doug has converted the farm to a drip irrigation system that makes the most efficient use of precious water. He provides hives in the field for the honeybees that pollinate the delicate raspberry blossoms. A flock of native Rio Grande turkeys control the insect population amongst the hedge rows, so there's no need for poisonous pesticides!
Heidi, Maker of the Best Raspberry Jam We've Ever Tasted!
They’ve been selling organic raspberry jam, fresh raspberries and cut flowers at the local farmers markets in Santa Fe, Los Alamos, Corrales and Albuquerque for several years now. By personally selling their delicious fare Heidi and Doug have made a lot of wonderful friends. They’ve also built a loyal following of appreciative customers who keep coming back for more of their amazing jams!
If you'd like to order some of Heidi's incredible raspberry jams click on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try a simple recipe using one of Heidi's great jams go to: Chicken Breasts with Raspberry Ginger Sauce
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
(Image courtesy of Organic Valley Family of Farms ©)
Gary Herzberg of Portland, Oregon created this recipe after he and his then pregnant wife joined a community supported agriculture farm (CSA). They had joined the CSA to promote the nutritious gestation of their son and found that kale was almost always included in their regular box of fresh goodies. Kale is an amazingly healthy green, so thank you Gary for coming up with a delicious way to reap those health benefits at breakfast.
Gary’s creation went on to become one of five winning submissions from a healthy recipe contest held by our friends at Organic Valley Family of Farms, 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.” They started with seven farmers forming an organic cooperative in 1988. Today, about 1,400 family farms are members and their high standards shine through in their award-winning, certified organic foods.
Besides being a winner in the national contest, the recipe Gary scrabbled from necessity went on “…to the wild success it now holds in our family. Not only is kale no longer the stepchild of our box, it has moved to the forefront of weekly planning, where a kale-less box is met with much chagrin.”
Ingredients for 8 to 10 Servings
• 2 Bunches of Kale, or other greens such as collards, beet, etc.
• 1 Medium Onion
• 2 Garlic Cloves
• 2 Slices Bread
• 3 Organic Valley Eggs
• 3/4 Cup of Organic Valley cheese such as Colby, Cheddar, Mozzarella, etc.
• 1/3 Cup of Flour
• 1 Teaspoon Salt or to taste
• 1 Teaspoon Pepper or to taste
• Organic Valley Sour Cream for Garnish (Optional)
Preparation
1. First off you need to blanch all the veggies. Boil a large pot of water, and get an ice bath started to cool the veggies once they are done cooking. Once the water is boiling, dunk the greens in for 2-3 min, then plunge the into ice bath. Do in batches if they don't all fit.
2. Once the greens are safely in the ice-water bath, blanch the garlic and the onions for about 30 seconds. You can leave the skins on, and you don't need to put them in the ice-bath. Just don't touch them until they are cool enough to handle.
3. Once everything is cool, start with the greens. Take them out of the ice bath, and squeeze all the water you can out of them -- I use a paper towel or dish cloth. Roughly chop the greens, onions, and mince the garlic; add them to a mixing bowl.
4. Toast 2 slices of bread -- I prefer the end pieces that nobody eats anyway. Once toasted brown, chop or crumble bread into mixing bowl. Chop up the cheese into a decent dice, or shred, add to mixing bowl. Add flour, salt and pepper to the mix. Crack eggs into bowl, and break yolks.
5. Use spatula (or your hands!) to thoroughly mix together all the ingredients. They should begin to feel a little like a "meatball."
6. Once mix is sticky, heat up a skillet, then add some oil or butter once the pan is hot. Once combined, make a small ball (about a cup) of the mix in your hands and squeeze together firmly. Place ball in skillet, and mash it flat with the back of a spatula, trying to keep "cake" together. Fry until golden brown on each side.
7. Garnish Liberally with Sour Cream, or Not.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
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
Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year and not long ago we posted a classic American recipe for pumpkin soup. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a healthy pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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
(Images courtesy of The Mast Farm Inn)
This luscious dessert recipe comes courtesy of our friends at The Mast Farm Inn, a world renowned mountain inn and restaurant in the Valle Crucis Historical District of Watauga County, North Carolina, where guests have been welcomed since the 1800s. Located in a serene rural valley surrounded by mountains, rivers and streams, the green Inn’s doings are truly a family affair. It is owned and managed by sisters Sandra Deschamps Siano and Danielle Deschamps, who are ably assisted by a host of family members.
The family runs the Inn by adhering to principles of sustainability and environmentally sound practices. The gourmet meals served at the Inn’s Simplicity restaurant are created with food as local, fresh, natural and organic as they can make it. In the growing season, the ingredients include produce from the Inn’s own organic garden. Pasture raised meats, free-range dairy and eggs are purchased as much as possible from local organic farmers and growers. Out of season the dining is still as natural and organic as they can make it, using ingredients that may come from further away, but still don’t include dangerous chemicals.
The History of Hummingbird Cake
Hummingbird Cake is such a lovely name that it makes you wonder its origin. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.
Ingredients & Shopping List
Cake
• 3 Cups all-purpose flour
• 2 Cups granulated sugar
• 1 Teaspoon baking soda
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoons salt
• 2 Cups mashed ripe bananas
• 1 Cup drained crushed pineapple
• 1 1/4 Cups vegetable oil
• 3 Large eggs at room temperature
• 1 1/2 Teaspoons vanilla extract
• 1 Cup (4 ounces) finely chopped pecans
Icing
• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup (1 stick) butter (at room temperature)
• 5 Cups confectioners' sugar sifted
• 2 Teaspoons vanilla extract
Instructions & Process
Cake
1. Sift together flour, baking soda, cinnamon, salt set aside
2. Cream together the sugar and vegetable oil
3. Add one egg at a time
4. Add the vanilla
5. Then add the bananas, and the pineapple
6. Add in three parts the flour mixture
7. Grease three 9-inch pans and pour the cake mixture in each
8. Cook at 350 degrees for 30 minutes
Icing on the Cake
1. Cream the cream cheese and butter
2. Add the confectioners' sugar
3. Add the vanilla extract
What To Be Careful Of!
As soon as batter is ready put in oven right away
The Mast Farm Inn was listed in the National Register of Historic Places in 1972, as "one of the most complete and best preserved groups of nineteenth century farm buildings in western North Carolina."
To visit the Inn’s web site for more information go to: The Mast Farm Inn
If you know someone who likes to do his or her baking using the finest ingredients you can purchase a wonderful gift at: 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
Alaskan Red King Crab (© Ngweikeong | Dreamstime.com)
If you’re not already part of a crew you probably won’t get to join Alaska’s crab fishermen on the Bering Sea for the 2009-2010 crab season. The harvest seasons for Alaska’s two largest crab fisheries opens today, October 15th, but there’s always next year.
Alaska red king crab (Paralithodes camtschaticus) is the largest and one of the most impressive of all shellfish, prized for its sweet flavor and rich tender white body meat. This year’s harvest limits were set by the Alaska Department of Fish and Game. The Alaska Bristol Bay king crab harvest is set at 16 million pounds, a drop from last year, but above the 10-year average.
Also announced were the Bering Sea tanner crab (Chionoecetes bairdi) fishery with a harvest level of 1.35 million pounds, and the Saint Matthew Island blue king crab (Paralithodes platypus) fishery with 1.17 million pounds.
The harvest levels point to Alaska’s ongoing practice of managing all of its fisheries to ensure their long term health and sustainability. State and federal fisheries managers continually adjust harvest limits based on the most current available scientific data. This is one key element within Alaska’s model of sustainability.
The history of crab fisheries in Alaskan waters extends back to 1930. The harvest season for Alaska king crab typically ranges from October through November and again from January through March. Alaska snow crab is usually harvested from October through mid-February. This year's harvest should ensure that your favorite Alaskan crab will be available at your favorite seafood store or restaurant throughout the year.
"The Last Frontier" state is celebrating its 50th anniversary of statehood and Alaska's Constitution states that “fish…be utilized, developed, and maintained on the sustained yield principle.” This dedication to sustainable management has resulted in an ever-replenishing supply of wild seafood for markets around the world.
For more information and 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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Walden Pond (© Phanington | Dreamstime.com)
While the popularity of TV shows like "Top Chef" and "Iron Chef America" may point to the emergence of cooking as a spectator sport, some students at St. Lawrence University in Canton, New York have discovered the satisfaction that comes from preparing food from scratch.
Most of them have had no prior experience researching a recipe or shopping for ingredients, much less actually cooking and serving food to others. And many haven't had much experience even seeing food prepared from scratch, with two-career homes and activity-packed family schedules the norm.
First-year students in a course called "Thoreau Lives!" prepared an all-local luncheon from start to finish, serving classmates, professors and a few guests, including University President William Fox. They researched recipes; visited a farmers market and a local bison farm; purchased ingredients and prepared everything the old-fashioned way, giving presentations on the experience. Included were stories about some revelatory experiences: whipping cream, baking squash and learning that a bison is the same as a buffalo!
The students in this course are studying Thoreau, as well as 20th- and 21st-century environmental writers. They take field trips into the region, observing how some of our neighbors to see live and cook simply. They are learning to “live deliberately,” as Thoreau wrote, in a culture that tells us it is our patriotic duty to consume, spend and acquire.
Similarly, a group of about a dozen students are living in the remote heart of the Adirondack Mountains, participating in the University's Adirondack Semester. They live and take classes at the site, accessible only by canoe. They live in yurts and forego the "necessities" of modern college life, including cell phones, computers and iPods. Part of the experience is that everybody takes turns preparing meals for the group, and participants often state that the cooking is among the most enjoyable aspects of the entire life-altering semester.
For more on the sustainability initiatives and efforts undertaken by one of America’s greenest universities go to: St. Lawrence University Web Site
To view previous posts on the topic go to:
1. Students at Yale Line Up for Sustainable Food
2. Sustainability Takes Hold on Boston Area Campuses
3. American College Students Want Sustainable Food
4. Rensselaer's Terra Cafe Dishes Up Local and Organic Foods
5. Sustainable Campuses
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
Pear Orchard (©photo by imagina, courtesy of morguefile.com)
In these challenging economic times families can really use a fun and healthy outdoor activity that actually saves them some money. Many are doing just that by visiting pick-your-own orchards this fall.
An article in the Chicago Sun-Times quotes Kathy McKay of the North American Farmers’ Direct Marketing Association as saying, “Because of the whole staycation-daycation thing, a lot of our members are saying business has been good. People are looking for things to do near home instead of getting on a plane.”
Having them pick their own is a great way to get children more enthusiastic about eating fresh fruit and kids are bound to enjoy the hay rides, corn mazes, pumpkin patches, animal petting areas and other activities at offered at many of the farms.
Pick Your Own is a nonprofit organization with a web site that helps folks around the world find such orchards within traveling distance of their homes. There are about 10,000 such places altogether, according to PYO’s John Slemmer. Want to find out when your favorite local crop will be ready to harvest? The organization’s web site makes it possible to see the crop calendar for your area. They offer 150 recipes, easy preserving directions and affordable home canning kits for those who bring home more bounty than the family can consume while it’s fresh. PYO also offers farmers the opportunity to add their farms, a nice opportunity for family farms looking for a little additional income.
To visit the nonprofit organization cited above go to: Pick Your Own Web Site
If you’d like to read the Chicago Sun-Times article cited above go to: Orchards a more popular pick than ever for produce
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Organic Tomatoes (photo by Dmitri Jeltovski, courtesy of morguefile.com)
Here’s a nonprofit organization whose work is helping build a better world for all of us. As their web site explains:
Farm to School brings healthy food from local farms to school children nationwide. The program teaches students about the path from farm to fork, and instills healthy eating habits that can last a lifetime. At the same time, use of local produce in school meals and educational activities provides a new direct market for farmers in the area and mitigates environmental impacts of transporting food long distances.
More than 30 million children eat a school lunch five days a week, 180 days a year. If school lunch can taste great, and support the local community, it is a win-win for everyone.
To learn more about the terrific work they are doing & how you might help, go to: Farm to School
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
Alice Waters (photo by David Liittschwager, courtesy of USF)
The University of San Francisco has just announced that legendary chef and restaurateur Alice Waters has been named the recipient of its 2009 California Prize for Service and the Common Good. The award recognizes significant service in pursuit of the common good for all members of society, and comes with a $10,000 purse and a handcrafted medal.
Alice Waters is a renowned chef and champion of food grown locally. She is credited with helping found the “slow food” movement that has revolutionized how we think about sustainable and organic agriculture. As owner of the legendary Chez Panisse restaurant in Berkeley, her influence is felt across the country as she raises consciousness about how the food we choose affects our health and our planet.
The Edible Schoolyard & the School Lunch Initiative
Waters also created the Chez Panisse Foundation in 1996 to support educational programs that use food to nurture, educate, and empower youth. Through The Edible Schoolyard and the School Lunch Initiative, the Foundation envisions a public school curriculum that includes hands-on experiences in school kitchens, gardens, and lunchrooms, and provides healthy, freshly prepared meals as part of each school day.
“I am incredibly honored to receive this year's California Prize for Service the Common Good from the University of San Francisco,” Alice Waters said upon learning of the honor. “This award recognizes the work of the Chez Panisse Foundation and shows that the university supports a school curriculum that gives students the knowledge and values to build a humane and sustainable future.”
“Alice has championed an understanding that raising and preparing what we eat is both an ethical exercise and an acknowledgement that we share the earth's resources and hold it in trust for future generations,” said Stephen A. Privett, S.J., University President. “She has worked tirelessly to introduce school children to responsible food production and healthy eating, especially those in underserved communities.”
Waters will be honored Thursday, November 5th, 2009 at a dinner hosted on the USF campus. Proceeds from the dinner will directly benefit USF student programs—including internships and service learning projects at home and abroad.
About the University of San Francisco
Established in 1855, USF is the city’s oldest university and is consistently ranked as one of the most ethnically diverse universities in the country. The University of San Francisco is committed to being a premier Jesuit Catholic, urban university with a global perspective that educates leaders who will fashion a more humane and just world. With nearly 8,500 enrolled, the university offers undergraduate, graduate, and professional students the knowledge and skills needed to succeed as persons and professionals, and the values and sensitivity necessary to be men and women for others.
For more information about USF’s California Prize for Service and the Common Good, or for details about the dinner event on November 5th, please visit: USF California Service Prize
To purchase a Bestseller by Alice Waters go to: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
To view a previous post on the topic go to:
1. Getting Their Hands Dirty at School (The Edible Schoolyard)
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
Easy Street at Sunrise (Images courtesy of Nantucket Island Chamber of Commerce)
The island of Nantucket, located 30 miles off the coast of Cape Cod, proudly hosts the 4th Annual Nantucket Fall Restaurant Week, from September 28th until October 4th, 2009.
Nantucket is a popular destination for travelers in the off season months where the mood is relaxed but the world-renowned culinary scene is full of life! Nantucket is home to some of the most celebrated chefs and award-winning restaurants on the east coast (including Wine Spectator, Zagat's, Best of Boston, Fodor's, Frommer's and James Beard Award nominees.) This festive week-long event offers special menus at nearly 30 of the island's exquisite culinary establishments with a 3-course dinners offered from $25 - $45.
Kicking off this exciting week is the fabulous Taste Nantucket! Opening Event Sunday, September 27th, from 3:00 to 5:00 PM at The Great Harbor Yacht Club, 96 Washington Street. Taste outstanding cuisine from Nantucket's finest restaurants and food purveyors, sip champagne and wine, savor samples of oysters and caviar, and enjoy live music all in a beautiful harbor front setting. Tickets are $100 (call 508-228-1515 to reserve) with all proceeds benefiting the Nantucket Culinary Arts Foundation, which provides scholarships and educational opportunities to island students.
The week will close with an equally exciting event, the 2nd Annual Nantucket Junior Chef Competition on October 4th, from Noon to 2:00 PM at Cisco Brewery, 5 Bartlett Farm Road. Watch as island culinary students (paired with Nantucket's own top chefs) battle to create three courses featuring local ingredients for a panel of judges that includes James Beard Great Chef Northeast Nominees, Michael LaScola of American Seasons and Gabriel Frasca of Straight Wharf Restaurant. Hosted by NECN's TV Diner co-host Jenny Johnson, tickets are $20 for adults and $5 for students with again proceeds benefiting the Nantucket Culinary Arts Foundation.
Following Restaurant Week festivities is the ever popular Annual Chowder Contest, Saturday, October 17, 2009 from 2 - 3:30 PM. This delicious contest challenges island restaurants to compete for the title "Best Nantucket Chowder" as voted by the tasting public.
Some of the finest months on Nantucket are in off season, when the island's natural beauty takes center stage and its historic museums, shops, lodging and fine restaurants are open to accommodate visitors. Nature lovers, sports enthusiasts, history buffs and patrons of the arts will delight in the myriad activities available on Nantucket. Visitors can enjoy walking, bicycling, hiking, picnicking, nature study and scenic viewing. Birdwatchers will appreciate the number of rare and endangered species to be sighted.
Those who love architecture or history will be charmed by Nantucket Town, which recalls the illustrious past of a whaling empire with its cobblestone carriageways and narrow lanes. More than 800 houses built between 1740 and 1840 still grace the island's downtown core, and almost all are preserved in their original settings. Nantucket is the only community in America where the entire island is recognized as an historic district.
Visitors are encouraged to leave their cars behind, as all activities are accessible by walking, bicycle, or taxi. Now that's sustainablility!
To learn more about the week’s events and the Annual Chowder Contest that follows go to: Nantucket Fall Restaurant Week
For a full Calendar of Fall Events as well as Fall Travel Specials including discounted lodging packages, merchant sales and more go to: Nantucket Island Chamber of Commerce
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
Working to help kids make healthier food choices at school, the motto of the New York Coalition for Healthy School Foods is "Healthy Foods + Exercise = Better Health, Better Grades, Better Behavior.” On Wednesday, October 14th the group will present a special fundraising event, “Jam with Us, the Art of Healthy School Food” at the Peter Max Art Studio at West 65th Street in Manhattan. The event will run from 6:30 to 9:30 pm.
Food for the fundraising event will be provided by some of Manhattan’s healhiest caterers and restaurants:
• Angelica Kitchen
• Ayurveda Cafe
• Candle 79
• Candle Cafe Counter
• 4 Course Vegan
• Chef Laura Dardi
• Franchia
• Fran Costigan,
• Luxurious Vegan Desserts
• Green Bean Cafe
• Payard Patisserie
• Rama Sushi
• Slice, the Perfect Food
• Stogo
• VSpot
Beverages will be provided by:
• Ayala's Herbal Water
• Lakewood Juices
• Marble Hill Cellars
There will be Gift Bags For All!
Proceeds from the event will support work that is of vital importance to today's kids and provides busy parents with a helping hand to keep their children healthy.
NYCHSF cites research indicating "...that with proper education, children will select healthy options at a much higher rate than those who do not have such education." With that in mind, the non-profit organization is improving the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, school gardens, the elimination of junk foods from all areas of the school, comprehensive nutrition policy, and education to create food- and health-literate students.
To visit the organization's web site & get more information go to: New York Coalition for Healthy School Foods.
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
The White House (photo by Dr. Steven L. Berg, courtesy of morguefile.com)
“We applaud the opening of the new White House farmers market and for the First Lady’s support of increasing opportunities for local farmers and community access to fresh, healthy, local food,” says Jon Scholl, President of American Farmland Trust. The White House Farmers Market opened yesterday, just outside the White House grounds on nearby Vermont Avenue, NW, in Washington, D.C.
“Farmers markets are a great way to bring local farms and communities together, and to help consumers understand that there’s no local food without local farmland,” added Scholl. “Our mission is to save America’s farm and ranch land, promote healthy farming practices, and support farms and farmers.”
“By opening this market, the White House has set the table if you will, for an important discussion. Protecting farmland for future agricultural use is of the utmost importance to every citizen in this country. And it is vital to maintaining the future viability of our farmers and rural communities,” added Scholl.
Julia Freedgood, managing director of AFT’s Growing Local initiative to promote strong local and regional food systems agrees. “In 1989, there were 1,890 farmers markets across the country. Today, there are about 4,900 markets, over a 250% increase in 20 years.”
Freedgood attributes the amazing rise of farmers markets to a number of factors. Among them, “…the public’s concern about how and where our food is raised. Today more than ever, consumers are demanding ‘food with a face’ that comes from a place – food choices that celebrate family farmers and special agricultural landscapes like the Chesapeake Bay watershed.”
To encourage the support of farmers markets and the economic and social role they play in the community and draw attention to the fact that farmers markets and local food ingredients cannot exist without the requisite farmland, AFT just held its first national online contest for people to vote for America’s Favorite Farmers Markets. Over 30,000 unique votes were cast with markets in Collingswood, NJ, Williamsburg, VA, and Davis, CA, earning the titles in their market size categories.
“Farmers markets provide public health benefits and economic development opportunities,” Freedgood says. The most recent USDA Census of Agriculture reported that nearly $1.2 billion stayed in local communities from direct to consumer sales—up 49% since 2002. “There is no question that farmers markets and farmland are a positive part of communities.”
“We’re excited to see the White House draw attention to agriculture in this way,” Scholl adds. “Whether providing healthy food, renewable energy or environmental services, agriculture is at the heart of solutions to our nation’s most pressing issues.”
American Farmland Trust is a national nonprofit organization working with communities and individuals to protect the land, plan for agriculture and keep the land healthy. As pne of the nation’s leading advocates for farm and ranch land conservation, AFT has ensured that more than a million acres stay bountiful and productive.
AFT’s national office is located in Washington, D.C. The phone number is 202-331-7300. To visit the organization’s web site go to: American Farmland Trust
To view previous posts on the topic go to:
1. AFT Announces the Winners of its Favorite Farmers Market Contest
2. "Boston Bounty Bucks" to Increase Spending on Locally Grown Food
3. Manhattan Borough President Urges NYC to "Buy Local"
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
Berkshire Country Road (© Sorsillo | Dreamstime.com)
The Berkshire farm-to-table movement is headed for New York City! On September 16th, the James Beard Foundation will present Berkshire Grown, an evening showcasing the culinary talents and farm-to-table efforts of several of the most innovative chefs of the Berkshire region, preparing foods raised, grown and foraged locally.
Aside from being the Summer home of the Boston Symphony Orchestra, the Berkshire region is known for its rolling hills and fertile valleys. Although the number of acres being farmed in Berkshire County has decreased since 2002, there has been a sizable increase in the number of farms, especially smaller farms, and a notable increase in young people farming, particularly women.
This is the first event by several chefs to present the culinary artisanship of the Berkshire region in a venue with the mission “to celebrate, preserve, and nurture America’s culinary heritage and diversity.” The region’s distinctive culinary styles are informed by the ever-changing bounty of New England’s seasons and the spirit of collaboration that pervades a close-knit group of farmers, producers and chefs.
Beard House Director of Programming Izabela Wojcik, states:
Considering the caliber of the participants, the James Beard House is honored to present the work of these Berkshire chefs. This event is both philosophically and literally aligned with the Foundation’s mission of promoting America’s culinary heritage and this dinner gives the opportunity for our guests to enjoy a well-rounded, distinctive culinary experience of the Berkshire region right here in Greenwich Village.
Organized by Brian J. Alberg, Executive Chef at The Red Lion Inn in Stockbridge, the Beard House event will present the cuisine of six chefs working in the verdant Berkshire region today, along with brief commentary by both chefs and farmers on the Berkshire farm-to-table movement. Alberg has been instrumental in galvanizing a Berkshire culinary movement – as a chef supporting local farms, as a grower raising his own heritage breed pigs at his Bacon on the Side Farm, and as a member of Berkshire Grown’s Board of Directors.
A Menu to Remember
The evening begins with a reception in the Beard House’s charming Greenhouse Gallery. Chris Weld, proprietor of Berkshire Mountain Distillers, will present a signature cocktail utilizing one of the fine liquors that he produces in the Berkshires. Berkshire musician and songwriter Micah Stone will serenade guests as they enjoy the following assortment of hors d-oeuvres:
• Maple Polenta Cake & Cumin Braised Pulled Pork
• Berkshire Lamb Tongue, Pickled Ramps & Creole Mustard
• Chocolate Covered “Windy Hill Farm” Blueberries
• Rabbit Terrine with Berkshire Mountain Distillers Eau de Vie & Clovertown Bread
• Hidden Pasture Farm Chicken Liver Mousse with Bill's Sweet Onions
• Roasted Beet Napoleon with Rawson Brook Chevre
The six dinner courses consist of the following:
• Ballotine of Berkshire Chicken & Hudson Valley Foie Gras with Locally Foraged Wild Mushrooms
• Seared Lila’s Lamb with Garlic & Zucchini Flan and Equinox Farm Tomato & Shallot Fondue
• Dungeness Crab with Dave’s Melon Pave,
• Farm Girl Farm Heirloom Tomatoes with Lime Supremes & Lemon Verbena Vinaigrette
• Hidden Pasture Farm Milk Fed Veal with Peace Valley Farm Fingerling Potatoes & Mighty Food Farm Greens
• Bacon on the Side Grilled Pork Loin, Roasted Kimbi Carrot Puree with Roasted Farm Girl Farm Beets & Blue Moon Shroom Ragout
The dinner course will be followed by a dessert of Lavender Blueberry Chocolate Mousse Cake with Side Hill Farm Yogurt Sauce.
The dinner takes place at 6:30 PM at the James Beard Hose located at 167 West 12th Street. The price is $125 per person for James Beard Foundation members and $165 per person for the general public.
Berkshire Region Boasts Powerful ‘Buy Local’ Movement
Small-town living, and its insular nature, along with a longstanding concern for the environment typical of people who work closely in it, has fostered a culture of sustainability that permeates life in the Berkshires. The region’s fertile valleys nurture over eighty independently owned farms that provide produce, meat, poultry, artisan cheeses and more. Berkshire Grown, a nonprofit dedicated to promoting Berkshire farms, has worked diligently for over a decade to unite the efforts of these farmers through its mission to raise awareness about the importance of maintaining open spaces as healthy farms that provide fresh, seasonal food and flowers. In addition to more than eighty member farms, Berkshire Grown also includes more than eighty dining establishments and stores that contribute to its efforts.
All of the chefs participating in the Berkshire Grown dinner are members of the Berkshire Grown organization and work to promote its mission and the importance of sustaining the local economy. There is no better embodiment of the community’s commitment to the “buy local” movement than BerkShares, the region’s legal currency that is only accepted by local businesses. Over two million BerkShares have been circulated since the currency’s introduction in 2006.
Event Benefits the James Beard Foundation
The mission of the nonprofit James Beard Foundation is “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.” It was here that James Beard lived, taught, and welcomed friends and colleagues who shared a love of food. After Beard passed away, Peter Kump founded the James Beard Foundation to celebrate, preserve, and nurture America’s culinary heritage.
Today, the Foundation administers educational initiatives, food industry awards, scholarships to culinary schools, publications, a culinary archive and library, and the maintenance of the historic James Beard House in New York City’s Greenwich Village as a performance space for visiting chefs. All of the proceeds from the Berkshire Grown event will support the Foundation’s various programs including educational workshops, culinary scholarships and seminars.
For more information and reservations, please call 212-627-2308.
If you’d like to learn more about the nonprofit venue go to: James Beard Foundation
If you’d like to learn more about the Berkshire region’s ‘Buy Local’ movement go to: Berkshire Grown
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Farmers Market (© Photographer: Eyal Nahmias | Agency: Dreamstime.com)
“Almost thirty thousand people from across the country voted for their favorite farmers markets this summer,” said Jane Kirchner, Senior Director of Marketing for American Farmland Trust. “And in the last three weeks of the promotion, we’ve seen the top 20 markets in each category change positions, sometimes daily.”
AFT designed the online contest to promote the economic and social value of farmers markets in communities, and to bring attention to the need for consumers and communities to recognize the necessity of local farm and ranchland to the existence of local food.
“Customers can visit our website and learn the top 20 markets in each of three market categories,” says Kirchner. The top three markets for each category are:
1. Small Markets (1-30 vendors) Collingswood Farmers Market, Collingswood, NJ 1,030 Votes
2. Medium Markets (31-55 vendors) Willamsburg Farmers Market, Williamsburg, VA 725 Votes
3. Large Markets (56 or more vendors) Davis Farmers Market, Davis, CA 3,060 Votes
The top three markets will each receive a shipment of “No Farms No Food®” recyclable tote bags to give away to the customers who made their top finish possible. “It’s been great fun to watch this promotion unfold,” says Kirchner. “We hope that all of the markets have seen increased interest in and visitors to their markets as a result of the promotion, and that they will participate in next year’s contest.” AFT will announce further information on the winners and ongoing efforts to support and promote farmers markets through its website and other media.
To learn more about the fine efforts of AFT and action you can take to help visit the organization's web site at: American Farmland Trust
To follow American Feast on Facebook go to: American Feast on Facebook
(Courtesy of New York Apple Association © New York Apple Association)
We’ve had so much rain in New York over the past several months I’m afraid to go more than a few blocks from home without an umbrella for fear of getting drenched by monsoon-style rain.
I don’t remember an August when there’s been more abundant greenery, but all the wetness has made it a disappointing Summer for those perennial local treats, fresh tomatoes and sweet corn. Still, there is some good news on the fresh food front. Apparently, all that rain is going to yield a tremendous crop of New York apples this Fall.
With about 45,000 acres in production, New York is the second largest apple-producing state in the U.S. So, fresh cider from the farmers market, apple crumbles and apple pie from local bakers, sliced apples on cheese and charcuterie platters and in salads, baked apples with honey and cinnamon, bring it on!
“High demand for ‘home grown’ fruit is driving consumers to fresh New York apples in bigger numbers than ever before. Many of New York’s orchards are within one tank of gas to 30 million consumers,” according to a press release from the New York Apple Association.
“Because local demand is so strong, we are relieved we should have enough New Crop apples for everyone,” said Jim Allen, president of the New York Apple Association.
If you’d like to read the entire press release on which this item was based go to: Consumers Should Expect Larger Apples from Local Growers this Fall
To follow American Feast on Facebook go to: American Feast on Facebook
Since June 1, thousands of people have cast their vote through American Farmland Trust’s (AFT) America’s Favorite Farmers Markets contest. AFT’s website lists and continually updates the top twenty vote getters in each of three categories at www.farmland.org.
The top 20 markets list holds lots of surprises including the fact that the current market with the most votes overall is in the “small” category meaning that the market has only 30 vendors or less. This is a true testament to what even a small farmers market means to the community.
According to one farmers market customer, shopping at their local market is the highlight of their week:
“It is just a lot of fun. Besides the wonderful vegetables, fruit and prepared foods, there is music, chef demonstrations and many other special events. I really like seeing the faces [of the people] who grow my food and getting to know them.”
So far this summer, thousands of individuals have voted for over 700 farmers markets representing just about every state in the country. But there is still time for more votes and for the top 20 markets to change! Farmers market consumers are encouraged to vote for their favorite markets (one vote per market) at the America’s Favorite Farmers Market website, www.farmland.org/vote - and to tell their friends.
American Farmland Trust has sponsored the nationwide contest to promote the value of farmers markets in communities, and to make the connection between fresh local foods and the local farms and farmland that supply them. Farmers markets play a critical role in keeping farmers on the land. America is losing two acres of farmland per minute because many farmers find it more profitable to sell their land for development. Keeping farms viable, by providing them with a venue where they can provide their much sought after products, is one of the best ways to save the land that sustains us.
“Farmers markets are more than a passing fancy, they're here to stay” says Jane Kirchner, AFT Senior Director of Marketing. “They are a connection point in communities-where customers can connect directly with the people who grow their food, and come together socially. I also think we all intrinsically like the idea of supporting our local businesses!”
In 2007, direct sales from farms to consumers totaled $1.2 billion, an increase of 49% from 2002. Much of that increase comes from America’s growing number of farmers markets – 4,685 in 2008, compared to 3,137 in 2002. In addition to supplying seasonal fresh fruits, vegetables and agricultural products, farmers markets help support public health and can drive economic development in communities.
At the end of the contest, the top market in each category will win a shipment of No Farms No Food ® totebags to distribute to the customers that made it happen!
To follow American Feast on Facebook go to: American Feast on Facebook
Boston Skyline (©andrebrilliant, courtesy of morguefile.com)
Boston has joined a growing list of cities taking steps to promote the purchase of locally grown food with Boston Bounty Bucks, a program providing vouchers that double the value of food stamps at 14 of the city's roughly 22 farmers markets.
Atlanta, San Diego and Providence already have similar programs benefiting low-income shoppers and local farmers who sell their products in urban neighborhoods. The city efforts complement new federal policies in the 2008 Farm Bill to improve access to farm-fresh fruits and vegetables for seniors, children and low-income residents.
Local farmers will get a much-needed boost in revenue from an eco-friendly program that reduces the need to ship and truck food over great distances. Shoppers who purchase fresh, locally grown produce will avail themselves of the most flavorful and most nutritious food, something that can be a real challenge for low-income urban residents, according to studies conducted at the Johns Hopkins Bloomberg School of Public Health.
According to the Bloomberg School's Department of Epidemiology, “Our findings show that participants who live in neighborhoods with low healthy food availability are at an increased risk of consuming a lower quality diet.”
Some of the communities examined were found to have no supermarkets within easy traveling distance, but plenty of fast food outlets serving processed foods high in calories and saturated fats. Even in some communities with nearby supermarkets “the availability of items like fresh fruits and vegetables, skim milk and whole wheat bread” in those stores was often found lacking.
"Place of residence plays a larger role in dietary health than previously estimated," said Manuel Franco, MD, PhD, lead author of the two studies.
If you’d like to read a Boston Globe article on the topic go to: Vouchers double value of food stamps at Boston farmers' markets
To follow American Feast on Facebook go to: American Feast on Facebook
(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
Organic Produce (photo by Dmitri Jeltovski, courtesy of morguefile.com)
Fresher ingredients. Increased health benefits. More environmentally friendly packaging. These are the top priorities global consumers are placing on food companies.
Those are the findings of a new study conducted by Ipsos Marketing, Consumer Goods indicates that global consumers have readjusted their priorities regarding food products.
According to David Pring, Executive Vice President at Ipsos Marketing, "These are key developments in the food market, and not just in North America and Europe. We are also seeing that taste, convenience and product difference - aspects that were probably more characteristic of food product drivers towards the end of the last millennium - are taking a back seat in a world now more focused on making a positive impact on freshness and health as well as the sustainability of the planet."
When asked to choose one area on which companies should concentrate most when developing new food products, consumers from around the world suggested that fresh ingredients, additional health benefits, and more environmentally friendly packaging should be top priorities. With this in mind, factors such as improving taste, developing more convenient packaging, developing foods that are totally different, and making food products that are quicker and easier to prepare appear to have a lower priority.
"We are seeing a global consumer movement toward heightened consciousness of health, wellness and environmental factors in their food purchasing decisions," says Pring.
"For food marketers, the challenge is to ensure that innovation platforms are clearly focused on these consumer needs, not merely in developed markets but also in emerging ones that will undoubtedly become increasingly salient in the near future," concludes Pring. "At the same time, Marketers must be careful not to compromise taste, although this should go hand-in-hand with the use of fresh ingredients."
(Photo Courtesy The Courier-Gazette/www.MaineCoastNOW.com)
What do you get when you mix the world’s largest lobster cooker, a sea goddess, a big parade, entertainment that includes Celtic fiddling sensation Natalie MacMaster, a Seafood Cooking Contest, fine art, talented crafts people, a lobster crate race, marine heritage, road races, kids events, over 20,000 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, July 29th when King Neptune and His Court, along with the 2008 Sea Goddess, arrive from the Briny Deep to raise the flag. It will run through Sunday, August 2nd with a Wreath Ceremony commemorating fishermen lost at sea. After the Ceremony, King Neptune and 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 summer day than feasting on fresh lobster while taking in a spectacular view of Maine's Penobscot Bay?
During the 2008 Lobster Festival, 20,000 pounds of luscious lobster was 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: Annual Maine Lobster Festival
This just in from our friends at the New York Coalition for Healthy School Food, grant funds are now available for New York State schools looking to participate in the Fresh Fruit and Vegetable Snack Program. (All other states have this program, too, however this application is for New York State schools only) :
We are passing along this wonderful opportunity from the New York State Department of Education and the United States Department of Agriculture to participate in the Fresh Fruit and Vegetable Snack Program. This is a federally funded program. Elementary schools in New York State with 50% or more children eligible for free/reduced priced lunches are eligible. Applications must be postmarked May 29th.
The New York Coalition for Healthy School Food has been piloting a privately funded version of this program, and we can tell you that it has made a tremendous difference at the school in Ithaca, NY, where we are piloting it.
Teachers are telling us that children are concentrating better in class. Parents are thrilled that they no longer have to bring in snacks, and teachers and parents alike are relieved that children are no longer consuming cheese crackers, goldfish crackers, and other unhealthy snack items in the classroom. Children are reporting that they just don't feel right on weekends or on vacations when they don't have their two fruits in the morning and two vegetables in the afternoon that they have become accustomed to in school (we have increased most children's fruit and vegetable consumption by two servings per day.)
Our focus is on local and organic fruits and vegetables whenever possible. All fruits and vegetables are served raw. Some have been surprised that some of the children's favorites are beets, baby turnips, arugula and kale.
In our program, we do not allow any dressings or dips - because it is too easy to turn 40 calories of healthy food into 400 calories of unhealthy food when dips and dressings are used. Several teachers were convinced at first that children would not eat vegetables without dressing/dips - but were glad to report that kids are happy to eat veggies without dip.
If your school qualifies as per the first paragraph above, please don't pass up on this wonderful opportunity!
To get more info about applying for a grant go to: Fresh Fruit and Vegetable Snack Program
To visit the the Healthy School Lunches web site & get more information go to: New York Coalition for Healthy School Foods
< Organic Rosemary & Mint (photo by Chamomile, courtesy of morguefile.com)
Betty Hallock of the Los Angeles Times has penned a terrific read about chefs and restaurateurs i tending urban gardens n The City of Angels in order to give their customers truly unique dining experiences.
Whether their gardens are raised beds in a parking lot, or truly amazing uses of an urban rooftop, the folks she has written about make it clear that the best food travels but a short distance from Nature to plate. (And require no pesticides!)
Check out what some of what she wrote:
The Williamses also installed a small but incredibly varied garden out behind three-month-old Huckleberry bakery, where a few parking spaces come face to face with a raised bed filled with chives, blueberries, violets, lavender, red Swiss chard, doughboy and pineapple tomatillos, strawberries, red bell peppers, African eggplants, high country and sweet 100 tomatoes, and something called magenta spreen greens (a relative of spinach). A few strawberries recently dangled over a custom-made planter, lined with cocoa mulch, not far from the bumper of a Volkswagen GTI.
Ms. Hallock’s piece relates that the folks at Huckleberry have found that “Tending to the vegetables ‘really makes you honor your farmer. My God they work hard.’”
Even if all you’ve got is a windowsill, you can still grow something to eat and enjoy along with your favorite finds at your local farmers market!
If you’d like to read the L.A. Times article cited above go to: In L.A.'s restaurant gardens, freshness is grown to order
Whether you'd like to start a garden in your backyard, or somewhere else in your community, here's some info that might Help:
American Community Gardening Association
Funding & Other Support for Community Gardens
Cooking from the Heart of the Garden
Farmers Market (© Photographer: Eyal Nahmias | Agency: Dreamstime.com)
Wonderful news just in from our friends at American Farmland Trust:
Last spring, those with a stake in farms and local food waited with baited breath as the 2008 Farm Bill made its way through Congress. Under the bill, the Farmers Markets Promotion Program received an expanded allocation of $33 million for the next five years, and applicants have now applied to put that money to use. In the spirit of supporting America’s farmers and their local markets, American Farmland Trust is doing a promotion of our own. Farmers market managers are currently enrolling in our Vote for America’s Favorite Farmers Markets contest, so this summer market customers from California to Maine will vote for their favorite!
This only happened because so many people cared & supported what they knew in their hearts to be right. Please, never underestimate what we ordinary people can accomplish. We don't win every day, but we do have our victories. Added up, all our little victories will change the World! Thank you so much to all of you!
To learn more about getting some well-deserved recognition for your local Farmers Market go to: America's Favorite Farmers Markets
Brooklyn Bridge (photo by Seemann, courtesy of morguefile.com)
If last year’s Slow Food Nation in San Francisco was the Woodstock of the sustainable food movement, then last week’s Brooklyn Food Conference was a wonderfully successful local concert. The first-time event was expected to draw 2,000 participants, but approximately 3,000 showed up, according to spokesperson Alia Hanna.
A chief goal of the conference was to “Bring Brooklynites together to demand-and participate in creating-a vital, healthy, and just food system available to everyone,” according to the literature made available.
It wasn’t just Brooklynites who were there. Slow Food USA was one of more than 70 exhibitors, as was Sustainable Table, New York Farms, Equal Exchange, several environmental organizations, film makers, food artisans, and community organizers. There were dozens of workshops that seemed to cover every topic of interest to those who want a more sustainable food future for themselves and their children. All in all it was a terrific networking opportunity.
Keynote Speakers
Key-note speakers included well-known activist Dan Barber, executive chef and owner of Blue Hill Restaurant, and a leader of fair trade development and healthy food; Anna Lappé, co-founder of the Small Planet Institute and the author of Grub: Ideas for an Urban Organic Kitchen; Raj Patel of the University of California, Berkeley, and the author of Stuffed and Starved: The Hidden Battle for the World Food System; as well as LaDonna Redmond, head of the Institute of Community Resource Development in Chicago.
“Never before have there been such compelling reasons to rethink our energy policy, our environmental policy, and our health care system – and we cannot make headway on any of these without addressing food,” said Dan Barber.
300 Volunteers Made it Happen
The conference was entirely volunteer driven – from event planning to fundraising and community outreach. A team of over 300 volunteers planned the conference for seven months More than 75 organizations, including non-profit and community organizations, schools, elected officials and local businesses were partners in this effort.
“We hope to change our food system on local, state and federal levels so that all people have access to healthy food, and to ensure consumers and workers are treated with fairness and justice,” said Nancy Romer, the conference’s General Coordinator. “This conference is the official beginning of our collective efforts.”
Co-Sponsors
Co-Sponsors for the conference included: The Park Slope Food Coop; Caribbean Women’s Health Association; World Hunger Year; Brooklyn Rescue Mission; and Brooklyn’s Bounty. The conference was generously hosted by the administrators, teachers, students, and parents of John Jay High School and P.S. 321.
The Conference was free to all, but we couldn’t help purchasing a copy of the Manhattan restaurant guide, Clean Plates N.Y.C. It was co-authored by nutritional consultant and wellness counselor Jared Koch, and restaurant reviewer Alex Van Buren. It’s the first time we’ve seen a guide that selected restaurants because they were among both the tastiest and the healthiest.
By increasing awareness and educating around food issues the organizers expected to establish a Brooklyn Food Coalition that will develop a Legislative Food Agenda. The Conference included a town hall event to give participants the opportunity to speak out on issues vital both locally and globally.
For more information, visit the official web site: Brooklyn Food Conference
Fresh Kale (photo by MissyRedBoots, courtesy of morguefile.com)
“The Food Shed: Cooking Local and Seasonal” was a class we attended at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local and seasonal ingredient Chef Melanie selected for the class was kale. Kale is easy to grow in cooler temperatures, where a frost will produce especially sweet leaves. It belongs to the Brassica family, a group of vegetables that includes broccoli, cabbage, collards and Brussels sprouts. They are prized for the cancer-fighting properties of a chemical produced when those vegetables are chewed and digested. Animal studies have shown that the chemical can actually stop the growth of certain cancer cells.
The kale recipe was simple to prepare and made a unique dish with the pan-seared duck breasts Chef Melanie had us prepare. (Here’s the link to her recipe for the duck: Seared Free-Range Duck Breasts with Draft Apple Cider Reduction)
As always, try and get the freshest ingredients available at your local farm stand or farmers market. Chef Melanie advised that if you buy only one thing there, make it fresh garlic, you’ll taste the difference.
Ingredients for 4 Servings
• 2 Tablespoons Stella Cadente L’Autunno Blend Extra Virgin Olive Oil
• 8 Ounces shitake mushrooms
• 4 Cloves garlic, minced
• 1 Large bunch of kale, trimmed & cleaned
Preparation
1. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until softened, about 5-6 minutes.
2. Add garlic and cook another minute. Remove from the pan and set aside.
3. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium heat, add kale and toss, cooking about 5 minutes, add in shitake and garlic mixture to reheat.
4. Serve immediately.
Chef Melanie Underwood
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Wheat & Sky (photo by Cheryl Rankin, courtesy of morguefile.com)
Nine finalists for the first-ever Growing Green Awards were announced today by the Natural Resources Defense Council. The awards recognize individuals who have demonstrated extraordinary contributions to sustainable food in advancing farming practices, climate and water stewardship, farmland preservation and social responsibility from farm to fork.
“While food is an essential part of our day-to-day lives, most Americans are unaware that climate change and our food system are inextricably linked,” said Michael Pollan, best-selling author of "The Omnivore’s Dilemma" and chair of the award selection panel. “The Growing Green Awards finalists are leaders and innovators whose sustainable food production, business and practices contribute to improving the health of people and the planet.”
The finalists’ achievements include ingenious on-farm practices to minimize reliance on chemical inputs, energy and water; ecologically integrated urban aquaculture; leadership in influencing large institutions to purchase more sustainable food; and outreach to help consumers better understand the relationship between food and environment.
“By recognizing the achievements of these individuals, we want to inspire other entrepreneurs and opinion leaders to follow their example,” said Jonathan Kaplan, Director of the Sustainable Agriculture Program at NRDC. “The Growing Green Awards are our way of saying thanks for their extraordinary contributions.”
NRDC received nearly 140 nominations from diverse growers, entrepreneurs and business leaders across the country. The nine finalists were selected in the categories of Food Producer, Business Leader, and Thought Leader. The winners will be announced in early May followed by an award ceremony on May 9.
Members of the selection panel include: Larry Bain, Founder of Nextcourse and Food from the Parks and Co-Founder of Let’s Be Frank; Fred Kirschenmann, Distinguished Fellow of the Leopold Center and President of Stone Barns Center for Food and Agriculture; and Karen Ross, President of the California Association of Winegrape Growers.
Winners will celebrate at NRDC’s 2009 San Francisco benefit, Food for Thought, an event that will also honor Michael Pollan for his contributions to the field of sustainable food. The event will be held at the California Academy of Sciences on May 9. Following are the nine finalists:
Food Producer
Will Allen of Growing Power in Milwaukee, WI
Judith Redmond of Full Belly Farm in Guinda, CA
Joel Salatin of Polyface Farm in Swoope, VA
Business Leader
Fedele Bauccio of Bon Appétit Management Co. in Palo Alto, CA
Michael Rozyne of Red Tomato in Canton, MA
Thaleon Tremain of Pachamama Coffee Coop in Davis, CA
Thought Leader
Ann Cooper of Berkeley Unified School District in Berkeley, CA
James Harvie of Institute for a Sustainable Future in Duluth, MN
Sibella Kraus of Sustainable Agriculture Education (SAGE) in Berkeley, CA
Find out what's fresh in your state, get local food recipes from restaurants around the country, and take Natural Resources Defense Council's new local food widget with you at: NRDC's Food Miles Page
Read Michael Pollan's blog in GreenLight: A food revolution in the making from Victory Gardens to White House Lawn
Read Jonathan Kaplan's blog in Switchboard: NRDC's Growing Green Awards: An olive branch (organic of course) to agriculture
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
Detroit Skyline (© Icholakov | Dreamstime.com)
Planning is underway to create the world's largest urban farm on more than 70 acres of vacant lands and abandoned properties within the City of Detroit, announced John Hantz, CEO of Hantz Farms, LLC.
Michigan State University Adds Expertise
Hantz Farms is working directly with Michigan State University to add its expertise on agricultural and soil sciences and consulting with the W.K. Kellogg Foundation, a national leader in community-based food systems.
"Urban agriculture is an opportunity to provide an effective economic development program for the Detroit community," said Jeffrey D. Armstrong, Dean of the Michigan State University College of Agriculture and Natural Resources. "This is a challenging and exciting opportunity."
"Detroit could be the nation's leading example of urban farming and become a destination for fresh, local and natural foods, and become a major part of the green movement," said Hantz, a Detroit resident. "Hantz Farms will transform this area into a viable, beautiful and sustainable area that will serve the community, increase the tax base, create jobs and greatly improve the quality of life in an area that has experienced a severe decline in population."
The plan is to grow natural, local, fresh and safe fruits and vegetables to help meet Michigan's increasing demand for locally grown produce. In addition to food and Christmas trees, the farm will harvest wind energy and utilize geothermal heat and biomass fuel from recycling compost.
"It makes great sense to utilize the blighted and abandoned land in the city to produce fresh, nutritious food for local consumers," said Rick Foster, vice president for programs at the Kellogg Foundation. "Urban development projects like this one not only create good food and connection to nature, but serve as an economic development anchor for others in the community."
Some Prefer Small Community Gardens
The developers believe that if the project is approved by Detroit city officials, work would begin immediately and the farm would be operating within six months. Some Detroiters would prefer to see vacant land used for small community gardens that would help bring neighborhoods together.
Costume Parade (Image courtesy of Castroville Artichoke Festival)
Spring is the time for fresh artichokes and a wonderful time to visit California's beautiful Monterey County for the Castroville Artichoke Festival.
Every year, artichoke lovers from far and wide travel to Castroville to sample the many unique flavors of the artichoke in an atmosphere of fun, tasteful treats, musical entertainment and crafts. This year's Festival will take place on Saturday, May 16th and Sunday, May 17th. Festival goers enjoy a parade, cooking demonstrations, wine tastings, a classic car show, and more for the whole family.
It's artichiokes galore everywhere you turn. The Agro Art Competition calls for 3-dimensional fruit and vegetable artwork. It's a quirky competition fostering imagination, creativity, and fun. There's a colorful parade and 2 days of live music. Everything from Swing to Mariachi, Country to 50's Rock & Roll. This year's performers will include the Average White Band, the Johnny Clay Band, and Los Lobos. For the kids there are games, face paints, clowns, stilt walkers, and puppets.
Foodies can sample artichokes fried, sautéed, grilled, marinated, pickled, fresh, and creamed in soup. Visitors can also taste foods from the many ethnic groups that give the area its character. You can watch the area's finest chefs showcase the versatility and unique techniques for preparing and using artichokes. The Festival is a great chance to enjoy the best from the area's award-winning producers.
For arts & crafts enthusiasts there are unique gifts and apparel crafted by artisans from throughout the country; plus artichoke souvenirs galore!
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
Vist the Farmers Market and get yourself some artichokes and more, fresh from the heart of the nation's salad bowl. You might want to hop a bus and take a field tour of the artichoke patch for grower talks and photo ops.
The entrance fees are family friendly at $8 for adults and $4 for children. Enjoy!
For more info visit the Festival's official website: Castroville Artichoke Festival
Seattle’s Field of Dreams (photo by Kristine Kisky, courtesy of morguefile.com)
You expect to see veggie dogs and veggie quesadillas on the menu of a casual vegetarian restaurant, but they’ll also be offered to fans at ballparks in Philly and Denver when opening day for baseball rolls around.
In a welcome sign of the times, the healthier food options are joined by further improvements on sustainable practices in the often staid world of big-time sports. Aramark, a service provider to 15 Major League stadiums, says in a recent press release that the company:
…continues to work with teams and its partners to implement environmentally friendly practices that promote the use of local ingredients, source from local farmers and suppliers, reduce waste, utilize biodegradable service ware, and encourage composting and recycling of bottles, cans, cardboard as well as frying oil. Within retail, many team stores will feature apparel made from organic and recycled cotton.
“We found that our most important fan groups are making very sophisticated dining choices outside the ballpark, so we continue to innovate to appeal to their tastes, at every price level, once inside the ballpark,” said Marc Bruno, president of Aramark Sports, Entertainment and Conventions.
Traditionalists looking forward to calorie-packed favorites while watching a game need not worry. Old favorites such as cheesesteaks, nachos, and Buffalo wings will be readily available. Dishes served up in “monster” portions for the especially ravenous will be easy to find.
If you’d like to read the fullpress release on which this item was based go to: Aramark Continues to Promote Environmentally Friendly Practices at Its Ballparks
U.S. Government Poster from World War II (courtesy of Library of Congress)
(Editors' Note: As our way of offering small thanks to all those who took the time to develop, dispense and sign petitions for the first vegetable garden at the White House since Eleanor Roosevelt plamted a Victory Garden, we decided to republish the following item.)
Are Victory Gardens an idea whose time has come back? Could a quick history lesson lead to a better future?
During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The US government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.
The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."
Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Our current obesity epidemic must have been unimaginable to those gardeners.
Today there are many gardens that are very much like the Victory Gardens of old. In backyards across America folks are growing their own produce, spices and herbs. They harvest fruits and vegetables that have been raised without pesticides and enjoy them when they are at the peak of their freshness and nutritional value. Adding home-grown fare to the fresh produce from a local farm stand or a farmers market gives gardeners the best of both worlds.
If you’d like to try your hand at growing some food of your own but don’t have your own backyard, you can join a community garden. In 2004, the American Community Gardening Association (ACGA) estimated that there were already 18,000 community gardens across the USA and Canada. Urban community gardens can be found from South Central Los Angeles to the Bronx in New York City. If there’s no community garden near your home, think about organizing your neighbors to get one started.
Funded by federal grants, GreenThumb has been a program of the NYC Parks Department since 1995. The nonprofit organization has over 600 member gardens serving 20,000 city residents. New York University released a study of the effect of community gardens on nearby property values. The study of 636 community gardens in NYC showed a positive effect on sales prices of residential properties within a 1,000-foot radius of a community garden when compared to properties outside the 1,000-foot ring, but still in the same neighborhood. The effect was significant and increasing over time. The tax benefit to the city over a 20-year period was estimated at $647 million dollars or $1 million per garden. Who knows how much might be saved on medical costs by the healthier diet the gardens make possible.
Not all benefits are measured in dollars. Here’s what Karen Washington from the Garden of Hope in the Bronx had to say about her experience:
To grow your own food gives you a sort of power and it gives people dignity. You know exactly what you’re eating because you grew it. It’s good, it’s nourishing and you did this for yourself, your family and your community.
Victory Gardens could bring down the cost of food for American families and make organic poroduce more widely available. We could reduce America’s reliance on oil simply by keeping vegetable gardens and cutting down on the amount of food that has to be transported by truck. Victory Gardens would reduce the need for petroleum-based fertilizers on giant corporate farms. If you’re unhappy about where all the money Americans spend on oil and gasoline is going, then spread the word: Bring Back the Victory Gardens!
Our friend Eve Sibley has asked that you "Please consider signing and passing on the petition below urging our next leadership to reestablish the Victory Garden model in the United States. We have done it before, we can do it again."
Bring Back the Victory Gardens Petition
If you'd like to start a garden in your community or your backyard here's some info that should help:
American Community Gardening Association
Funding & Other Support for Community Gardens
Cooking from the Heart of the Garden
Midtown Manhattan (photo by Kevin Connors, courtesy of morguefile.com)
Our friends at American Farmland Trust tell us, “Manhattan Borough President Scott M. Stringer and a coalition of food activists recently recommended that the City of New York adopt a wide-ranging plan for making healthy food available to its residents.”
Entitled Food in the Public Interest, the report notes, “There is currently a dearth of stores selling fresh fruits and vegetables in many of the city’s poor neighborhoods.”
It recommends designating a New York City “foodshed” with a radius of 200 miles that would give farmers increased access and incentives to sell at city markets. The Borough President and his allies also believe the city should encourage new development projects to include gardening in neighborhood development plans.
The number of Americans who are obese continues rising and now represents 30% of the population, according to the U.S. Department of Agriculture. That’s a 100% increase from 25 years ago. American adults are now more likely to be obese than to be cigarette smokers. Studies have linked obesity to increased risk of heart disease, stroke, diabetes, cancer, poor bone health, periodontal disease, and other health conditions. Some believe that obesity will soon overtake smoking as the leading cause of preventable death.
The Manhattan Borough President’s report says, “New York City is outpacing the nation in obesity and its related health issues. Both obesity and diabetes rates rose by 17% between 2002 and 2004 among city residents.”
The report goes on to explain,
The causes for this trend are generally oversimplified, often described as the result of changing lifestyles or overeating. The scope of the problem, however, is a great deal more complicated. Highly processed, fatty, and sugary foods are easily accessible, both by proximity and price, whereas fresh produce is not. This is particularly true in many low-income neighborhoods and communities of color.
There is currently a dearth of stores selling fresh fruits and vegetables in many of the city’s poor neighborhoods. The Department of City Planning recently found that three-quarters of a million New Yorkers live in areas with limited access to fresh produce. Many of these same neighborhoods have an overabundance of fast food options: one in six restaurants in East and Central Harlem serves fast food compared to one in 25 on the more affluent Upper East Side. These unhealthy options often cost less calorie-to-calorie.
The report offers an extensive number of recommendations. Included in those recommendations are steps to alleviate hunger, improve upstate farmers’ access to the New York City food market, protect the environment, expand nutrition education campaigns, and stimulate job creation through small-scale food producers.
If you’d like to read the full report with all of its recommendations go to: Food in the Public Interest
Scenic Chicago (photo by Dave Cameron, courtesy of morguefile.com)
Chicago magazine has announced the recipients of its third annual Green Awards, honoring Chicagoans who are pioneering smart, new environmental ideas. Two of the organizations receiving awards have made remarkable use of sustainable food practices to help those in the City of Big Shoulders who face tough barriers to employment.
Growing Home
Harry Rhodes and Orrin Williams operate Growing Home, a nonprofit that uses organic farming to provide job training for hard-to-employ individuals. The organization harvested its first crop of vegetables from a ten-acre organic farm in LaSalle County in 2001. Since then, Harry Rhodes, 49, and Orrin Williams, 59, have graduated 130 trainees from their program. About 80% of them have been homeless at one time or another and about 90% have been incarcerated.
Growing Home now also operates an organic garden in Back of the Yards, and a year-round urban organic farm on the once deserted industrial lot in hardscrabble West Englewood. The fruits of the labor are sold at a seasonal Wood Street farm stand, through a booming home delivery program, at Green City Market in Lincoln Park, and at the Englewood Farmers Market, which Williams launched in 2008, with the help of students from Lindblom Math and Science Academy, his alma mater. In a neighborhood devoid of grocery stores and with little access to fresh produce, Williams sees the farmers market as the first small step in a string of green ventures that will bring new life and jobs to the area and become a model that others can use.
Sweet Beginnings
Employment Network is a not-for-profit agency that helps neighborhood residents find jobs. With a labor force in waiting, and a yard for beehives, Palms Barber began an urban apiary program called Sweet Beginnings. The business teaches ex-offenders to produce the Beeline brand of all-natural honey and honey-based skin care products, and, along the way, the workers attain job skills for permanent employment.
Beeline products leave a low carbon footprint, are made of natural ingredients, and can be purchased at several boutiques and Whole Foods stores in the Chicago area. Palms Barber hopes to soon distribute to more locations and open a bigger production facility. So far, Sweet Beginnings has been a success: Only three of the 108 employees that have graduated from the Sweet Beginnings program have returned to prison.
The winners were selected from more than 100 nominees suggested by readers, community leaders, and Chicago magazine staff. “We are delighted to honor such an illustrious group of individuals for our third annual Green Awards,” said Richard Babcock, editor of Chicago magazine.
Chicago magazine is a subsidiary of the Chicago Tribune Co., publisher of the award-winning Chicago Tribune newspaper.
To view profiles of all six of the individuals honored with Chicago magazine’s Green Awards in 2009, go to: Galvanized: Six Profiles in Green
Seattle Cheese Festival (photo courtesy of Seattle Cheese Festival)
While America’s big manufacturers have been having a tough time of late, the country’s food artisans continue to emerge as a growing new wave of entrepreneurs. Margot Lederer Prado, industrial specialist for the City of Oakland, recently told the Oakland Tribune, "These are sustainable, growing, sectors of our economy."
The Slow Food movement has made tremendous strides in the U.S. in recent years and many parts of the country can now enjoy foods that are both produced locally and rank among the world’s best. America’s artisanal cheesemakers have been winning international awards for some time now, just as American winemakers began winning such awards a generation before them.
Hand-crafted olive oils the have also gained recognition abroad. L'Autunno Blend from Stella Cadente in northern California has been recognized by the Italian Branch of the International Olive Oil Council as "equal to or better than" the best Italian extra virgin olive oil.
L'Autunno Blend EVOO
Large canning companies such as Del Monte once provided numerous jobs on Oakland’s waterfront, but have since moved away. According to the Oakland Tribune, the city now sees “sustainable, local food production as a viable growth area for Oakland's economy” and is taking steps to support those entrepreneurs in the Jack London warehouse district. Ensuring “a sufficient supply of light industrial space for the companies” is considered a key ingredient and regulatory issues are being addressed.
The Jack London Market will be completed later this year, and will include “educational components to promote local, healthy food.” The new market promises to be a real delight for epicureans, “The striking, airy building's first two floors will be devoted to food markets and restaurants featuring local produce and products.”
If you’d like to read the Oakland Tribune article cited above go to: Oakland artisan food industry a bright spot in economic doldrums
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
Free Grazing Cows (photo by Emily Roesly, courtesy of morguefile.com)
Eager foodies have been visiting local farms and paying handsomely to dine on gourmet meals prepared by chefs enthusiastic about making creations with farm fresh ingredients for some time. But those collaborations between forward-thinking chefs and farmers are just one aspect of a movement that is changing the way people across the country think about food.
Chez Panisse in Berkeley, California, and many other restaurants, have long recognized the wisdom of buying direct from local farmers. The freshest food is the most flavorful and the most nutritious. And we need to support our family farmers or risk losing them.
Our friend, Chef Jessica Marotta of Campania Restaurant in Fairlawn, New Jersey, tells us:
We are very supportive of local farmers and sustainable foods. We have an amazing partnership with Farm's View in Wayne, N.J., a family farm that dates back to 1894. From April to October we use only the best local produce…we can't wait for winter to be over and done with so we can get back to picking.
When Jessica says “picking” she doesn’t mean selecting items from shelves, she means getting out in the fields and hand-harvesting the best ingredients she can find for Campania's diners.
Founding Farmers Restaurant Washington D.C. is unique in that it was developed with an investment from a collective of American family farmers. They “believe that everyone benefits by all of us knowing more about the source of our food and its journey from seed to harvest to table.”
Those are three fine restaurants located in well populated areas. Now we read in the New York Times that Justus and Camille Eklof, have transformed his family’s 1950s drugstore into Justus Drugstore: A Restaurant in Smithville, Missouri, a rural community of 5,000. The back of the menu “…lists 25 local purveyors, intended to open people’s eyes to the links a restaurant can have to its area.”
The Times quotes Justus as saying of his meat cuts from nearby Paradise Locker Meats, a small plant that works with Heritage Foods U.S.A. to supply top restaurants with heirloom meats, “What’s being served at Momofuku and Spotted Pig is what I’m serving. I’m just here at the source.”
If you’d like to read the New York Times article cited above go to: Table to Farm
To learn more about some of those mentioned in this post, here are some links in alphabetical order:
Campania Restaurant
Chez Panisse
Farm’s View Farm
Founding Farmers Restaurant
Justus Drugstore: A Restaurant
Mowing Oats & Sweet Clover (© Image courtesy of Roxbury Farm)
About 20 years ago, Community Supported Agriculture began as an alternative to giant agribusiness. It is grounded in a philosophy of biodynamic farming, which recognizes that all systems, whether economic, ecological, or biological, are microcosms having their own integrity, while simultaneously being dependent on one another.
To succeed, the alternative farms build direct relationships between farmers and consumers. Consumers become members who pay in advance for a share of the farm’s bounty. Fresh, seasonal food and required tasks get shared among the members. It’s a wonderful way for folks to directly connect with farmers, get the freshest, most delicious, and most nutritious food available, support the economic viability of local family farms, and make some like-minded friends.
Roxbury Farm has been a pioneer of Community Supported Agriculture (CSA) since getting started in 1990, and it’s been going strong ever since. Located in Kinderhook in New York State’s scenic and historic Hudson Valley, Roxbury Farm was the first CSA to serve members in New York City.
A report in the Boston Globe describes the fun of being a CSA member:
Members say that their week begins to take shape when the box of produce arrives. Picking it up becomes an adventure. Dinners turn into spontaneous creations crafted around produce that must be eaten right away. Vegetables you've never seen, or would never buy, are suddenly on the table - and you find you actually like them. If you never heard of kohlrabi, for instance, you're in for a treat; if you've got too much food or you're going away, share your bounty with grateful friends.
If you’d like to read the Boston Globe article cited above go to: Fresh idea for supporting agriculture
If you’d like to learn more about Roxbury Farm & becoming a member go to: Roxbury Farm CSA
To view a previous post on the topic go to: Community Supported Agriculture at Roxbury Farm
Fresh Food & Fine Design (photo by Mary R. Vogt, courtesy of morguefile.com)
Good economic news has been less plentiful than we’d like of late, but we just got some very encouraging news from our friends at American Farmland Trust:
According to the new 2007 Census of Agriculture, direct farm-to-consumer food sales at farm stands and farmers markets rose 49 percent, and sales of organic foods were significant. These statistics are two of many in the new census that give a comprehensive look at what constitutes U.S. agriculture today. Such market growth offers producers fresh opportunities to stay economically viable, a key factor in helping our farmers keep their land in agriculture.
This not just good news for farmers. More and more folks are getting to know the farmers who grow their food, and that is great news for everyone who wants a healthier and more sustainable food system. Buying from a local farmer means you’re getting the freshest, best-tasting and most nutritious food available. The sharp rise in the number of people who want that experience means slow food thinking is becoming increasingly pervasive. As it does, ever more folks will have access to food that is "Good, Clean and Fair."
If you’d like to learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
Mike Kelley was a pioneer of the American paddlefish caviar industry when he began selling the roe from the indigenous wild fish 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'."
Paddlefish Caviar & Blinis
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
Fresh Strawberries (photo by Ken Hammond, courtesy of USDA)
The Sunshine State may have gotten a later start than some of the country’s other urban centers, but The News-Press reports, “So-called urban farms are sprouting around Southwest Florida, cultivating a colorful cornucopia of produce and changing the agricultural landscape.”
According to the article:
After years of farmland being eaten up by development, small growers are turning the tables by nurturing specialty, hydroponic or organic produce on little plots of land. Their crops appeal to consumers who want to know where and how their peas and carrots are grown at a time when food poisoning scares continue.
Denise Muir of Rabbit Run Farm in Buckingham is a former chef and financial adviser. She is now “harvesting hydroponic greens and strawberries” as well as “selling patty-pan squash, golden beets and purple carrots.” Despite working six-day weeks, Ms. Muir remains enthusiastic about the progress she’s making on just half an acre of land. The News-Press quotes her as saying, “I thought I would have to market to chefs but found the community to be so excited. It's all word of mouth."
If you’d like to read The News-Press article cited above go to: Urban farms catch on in Lee County
 
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.
Founder Sondra Bernstein (Images courtesy of 'girl & the fig')
One of Sonoma County's most beloved destination restaurants, 'the girl & the fig' features a wonderful antique bar with French aperitifs and traditional cocktails, an award-winning "Rhone Alone" winelist, a seasonal menu, cheese and charcuterie platters, and lovely outdoor patio seating.
Serving counrty food with French passion, ‘the girl & the fig’ has been recommended by the New York Times, Wine Spectator, the Los Angeles Times, and Travel & Leisure for a taste of California wine country.
The San Francisco Chronicle says,
What makes the ‘the girl & the fig’ so interesting is the way it breaks out of the box by offering a completely Rhone-oriented wine list and various wine flights in an array of fun glasses (see wine box). This mix-and-match concept and the casual menu that also features a section of charcuterie and locally produced cheeses have served everyone well.
And of course, there are those magical figs. Founder and owner Sondra Bernstein says that "Because the real flavor of the fig is relatively unknown, it is really important to me to highlight the amazing taste and texture. I believe we are helping to increase the popularity of the fig - one taste at a time."
The fig flourishes in the fertile and sun drenched valleys of California, where vast orchards of fig trees can be found. As early as 2900 BC, in early Sumerian times, the medicinal use of figs was being stressed. Now as before, the fig offers a power-house of nutrition; a combination of fiber, minerals, and nutrients that are unequaled in nature.
The Antique Bar
Next time you're enjoying the area’s beautiful scenery be sure to visit 'the girl & the fig' restaurant on West Spain Street for some splendid Sonoma dining & wine. The menu is served daily from 11:30 am to 10:00 pm, with a late night brasserie menu served until 11:00 pm on Friday and Saturday. Sunday Brunch is served beginning at 10:00 am.
To make a reservation call 707-938-3634, or for further info send an e-mail to info@thegirlandthefig.com.
If you can’t make it to Sonoma, but would like to purchase a taste of wine country go to any of the following:
Apricot Fig Chutney
Black Mission Fig Jam
Dried Fig Compote
Sonoma Figs Variety Mix
Hard Core Figlover
Just Add Cheese
‘the girl & the fig’ Cookbook
Fresh Brussel Sprouts (© Jale Evsen Duran | Dreamstime.com)
“The Food Shed: Cooking Local and Seasonal” was the title of a class we attended at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was seasonal Brussel sprouts. She told us that when people tell her they don’t like Brussel sprouts, she tells them they haven’t tried them with bacon. We can report that if you like Brussel sprouts, then you’re probably going to love them with bacon. They made a wonderful side dish with the pan-seared duck breasts Chef Melanie had us prepare. (Here’s the link to her recipe for the duck: Seared Free-Range Duck Breasts with Draft Apple Cider Reduction)
As always, try and get the freshest ingredients available at your local farm stand or farmers market. The creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."
Ingredients for 4 Servings
• 8 Slicesof La Quercia's Applewood Smoked Bacon, cut up into 1-inch slices
• ¼ Cup Dijon mustard
• 1 Pound Brussel sprouts, cleaned, trimmed & cut in half
• 1 Tablespoon vegetable oil
• 1 Tablespoon cider vinegar
• Salt & pepper to taste
• Sprinkle of lemon juice
Preparation
1. Preheat oven to 375 degrees F
2. Cook bacon over low heat until crisp. Rmove bacon from pan; set aside to cool, then crumble.
3. Measure ¼ cup of bacon fat and mix with Dijon mustard.
4. Meanwhile, in a roasting pan combine Brussel sprouts and oil. Sprinkle with salt & pepper. Place in oven and cook, stirring occasionally until tender.
5. Remove from oven and sprinkle with lemon juice, Dijon mixture and crumbled bacon. Serve immediately.
Chef Melanie Underwood
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
If you'd like to purchase some of La Quercia's amazing artisanal bacon go to: Applewood Smoked Bacon
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
Potatoes Roasted with Rosemary (photo by Clara Natoli, courtesy of morguefile.com)
Joe and Chris Miller decided to open up the fields of their Colorado farm “to anyone who wanted to pick up free vegetables left over after the harvest.” It was their way of saying thank you to their customers, but an Associated Press report published by the Denver Post says “40,000 people showed up” and “the fields were picked so clean” the couple had to cancel the second day of the open harvest.
“Some people parked their cars along two nearby highways to take to the field with sacks, wagons and barrels.” According to the report, they came to collect “free potatoes, carrots and leeks.”
The AP article says the Millers “opened the farm to the free public harvest for the first time this year after hearing reports of food being stolen from churches.” Farm operations manager Dave Patterson “estimated some 600,000 pounds of produce was harvested.”
If you’d like to read the Associated Press article cited above go to: Thousands pick up free vegetables on Colo. farm
 
This gem of a side dish is the creation of American Feast's Sue Tango, and a real treat for guests at her lovely home on Long Island. Her recipe calls for two of America'a great heirloom foods, 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. The other ingredient that makes this dish stand out is American Eastern Black Walnuts, another heirloom food from the American heartland. The native nut is gathered each fall in Missouri. To many it is "the ultimate nut."
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 Premier 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
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
Free Grazing Cows (photo by Emily Roesly, courtesy of morguefile.com)
Farsighted chefs were some of the first to embrace the use of local, seasonal foods as essential to the menus they offered their guests. That movement has been flourishing for years and spread throughout the country.
According to an article in USA Today, it is becoming increasingly common for chefs and farmers to work together to plan a growing season to produce ingredients desired by chefs, including “pesticide-free produce and hormone-free meat.”
High fuel prices have made turning to local farmers for produce that would otherwise have to be shipped in from afar an economical and eco-friendly choice. It also allows the chef to serve the produce when it is at its peak freshness, most flavorful, and most nutritious.
Kevin McCarthy, the chef at Lake Placid Lodge in New York, likes that the money he spends on local produce goes into his local economy. The USA Today article quotes him as saying, "We're driving down streets that are paved because the money stays in the community."
If you’d like to read the USA Today article cited above go to: Chefs, local farmers sow partnerships
Dallas Farmers Market (photo by Doug Ferber)
Don't you want to know where your food comes from? You can find out at your local Farmers Market. Stacey Caldwell, President of the Dallas Farmers Market Friends, a non-profit organization benefiting the Dallas Farmers Market, says that if you want quality, fresh produce, Dallas Farmers Market is the place and so is your local farmers market. In this 4-part interview, Stacey tells American Feast's Doug Ferber how her market has evolved over the years, and why it is important to your community that you support local and regional farmers.
To listen to Part 1 of the podcast interview click: here
To listen to Part 2 of the podcast interview click: here
To listen to Part 3 of the podcast interview click: here
To listen to Part 4 of the podcast interview click: here.
Visit the Dallas Farmers Market Friends home page at www.dfmfriends.org.
Portland Skyline at Night (© Patricia Betts | Dreamstime.com)
Amidst all the worrisome recent news we can all use a little comforting. Fortunately for folks in Portland, Oregon there are great comfort foods to sooth the nerves and please the palate.
OregonLive.com has surveyed Portland’s eateries and come up with a selection of the best of the local comfort foods. And a mouth-watering selection it is! The Chocolate Mousse at Navarre is described as “Rich but lighter than a cloud. Soft but thick and more intense than Christian Bale.” The Banana Pudding at Belly Timber is said to be “Sweet, simple, honest -- and awesome.”
The article on OregonLive.com made seven delicious selections in all, and they’ve got us ready to pay a tasting visit to the place called America’s greenest city. We’re more than ready to take their advice: “Spoon in!”
If you’d like to read the OregonLive.com article cited above go to: Portland's sweetest comfort food
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 38th Annual Kona Coffee Cultural Festival on Hawaii’s Big Island, beginning Friday, November 7th and ending Sunday, November 16th. 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. Visitors can take tours of working and historical Kona coffee farms, mills and roasting operations.
At the annual Kona Coffee 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 Kona Coffee Art Exhibit will feature a selection of paintings depicting views of the Kona coffee lifestyle, and the Kona Coffee Culinary Invitational will give talented Big Island chefs chefs the opportunity to enter their most robust creations using world-famous Kona coffee.
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Ever attempted to pick coffee? Test your skills at the Kona Coffee Picking Contest on Sunday, November 9th in a timed competition for both beginners and masters. You can see forever from the slopes of this picture perfect coffee farm, but watch carefully when the seasoned pickers compete. Truly astonishing speed and skill. Cash prizes, entertainment and refreshments are all part of the fun.
For a full schedule of events and further info visit the Festival’s official web site: Kona Coffee Cultural Festival
Yale Campus (photo by Kevin Rosseel, courtesy of morguefile.com)
We’ve published several items about student demand for sustainable food sweeping through America’s colleges. The demand is so great that meeting it has become integral to attracting the best and brightest students. In New Haven, Connecticut the Yale Sustainable Food Project is working to meet the challenge. The YSFP aims to "nourish a culture in which the interwoven pleasures of growing, cooking, and sharing food become an integral part of each student's experience at Yale."
According to Yale University’s web site students lined up for organic entrees when given “the opportunity to dine at any of the colleges for a month.” Today, “students across campus can eat a few local, sustainably produced food items each day in their own dining halls.” Those food items include, “Fresh greens from South Glastonbury, CT, apples and pears from an orchard in Meriden, CT, and naturally raised beef from the New England Livestock Alliance.”
If you’d like to visit Yale’s web site to learn more about the university’s sustainable food efforts go to: Yale Office of Sustainability
To view previous posts on the topic click on any of the following:
1. Sustainable Campuses
2. Rensselaer's Terra Cafe Dishes Up Local and Organic Foods
3. American College Students Want Sustainable Food
4. Sustainability Takes Hold on Boston Area Campuses
Founder Marina Marchese and the rest of the folks at Red Bee are passionate about the culinary delights of honey. Their philosophy is that every bottle of their artisanal honey is a gourmet food and can be tasted and evaluated similar to wine, each one having a unique flavor profile determined by the kind of flowers visited by the bees.
The essence of a honey is dictated by the terroir, the unique combination of geographic location, climate, soil and temperature that gives each honey its complex composition and individual personality. As in winemaking, terroir dramatically affects the flavor profiles of the honeys produced.
Red Bee is a boutique honeybee farm located in the historical Bradley Tool section of Weston, Connecticut. The company’s charming red cottages were once the home of New York City ballerina Gelsey Kirkland, who partnered Mikhail Baryshnikov. There they are inspired to create the purest artisanal honeys and sustainable products. Using old world techniques, products are handmade in small batches using only plant-based ingredients to insure the finest quality. They never use pesticides, alcohol, paraffin waxes, petroleum or preservatives.
Red Bee’s organic gardens produce culinary and medicinal herbs, vegetables and flowers for cutting. They make their organic, free range chicken eggs available locally. Red Bee Honeybee products have been found at the New Canaan Farmers Market each summer for the last 6 years.
Marina Marchese is a second generation Italian sharing her love of crafting artisanal products. After graduating from the School of Visual Arts, Marina traveled to Europe and Asia as an illustrator and product designer. Her unique sense of style and love of color was defined in designs that have graced the cover of WWD and greeting cards sold worldwide by UNICEF including children's products, books and magazines. Her own Red Bee® cards were recognized by The National Honey Board after appearing in Victoria Magazine and the cover of American Bee Journal.
Today, Marina’s love of honeybees and painting has led her to the ancient technique of painting with beeswax, a technique known as encaustic painting made popular by the ancient Etruscans. Her unique and lovely artwork will be on display at the Bartlett Arboretum & Gardens in Stamford, Connecticut through October 26th of 2008. Call Bartlett Arboretum at 203-322-6971 for directions and viewing hours.
Marina studied Honey Judging at the University of Georgia's Beekeeping Institute, is Charles Mraz Apitherapy Certified and serves on the Board of the Back Yard Beekeepers. Marina has just completed her first book about Red Bee ® to be released in 2008.
If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Chunk Honey
Clover & Creamed Honey Gift Box
Comb Honey
Creamed Honey
Spring Clover Liquid Honey
Wildflower & Comb Honey Gift Box
Wildflower Liquid Honey
Cajun Crawfish (photo by Robin May, courtesy of Festivals Acadiens et Creoles)
Laissez Le Bon Temps Roulet! (Let the Good Times Roll!)
Festivals Acadiens et Creoles 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 et Creoles has something that will tickle your fancy. From Friday, October 10th to Sunday the 12th 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.
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 et Creoles. 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.
The Louisiana Folk Roots Workshop Stage will immerse you in these different aspects of culture that are unique to Louisiana. Whether it's the music, the dancing, the language and oral traditions, the natural history of beautiful Louisiana, or all these things, Louisiana Folk Roots is your connection at Festivals Acadiens et Creoles to explore these traditions.
The Louisiana Craft Fair will present 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. Craftspeople will be on hand selling their wares at dozens of crafts booths. 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.
Festivals Acadiens et Creoles 2008 invites all the little folks to La Place des Petits! Enjoy French games, crafts, and music focusing on the rich traditional culture of Acadiana. Be sure to check out the tent behind the Folk Roots Workshop near the playground at Girard Park both Saturday and Sunday for tons of fun and a great way for les petits to learn about the heritage of francophone Louisiana.
To get more info on the attractions go to: Festivals Acadiens et Creoles
Zucchini Plant (photo by Christina Dreesen, courtesy of morguefile.com)
We’ve been urging folks to shop local for some time now, so whenever we are able we like to offer recipes for preparing the seasonal foods found at local farm stands and farmers markets. Our friends at American Farmland Trust have just helped in this regard by sending us a local flavor-filled recipe calling for fresh apples and zucchinis.
The recipe’s creator is Chef Tim of Bloomfield of Connecticut. As our friends at AFT put it, Chef Tim “brings more than just fresh and local foods to the kids in his schools—he also gets them involved. Through teaching kids about different kinds of food and by preparing foods them in exciting new ways, he has transformed lunchtime into a fun-time. He generously shares his scrumptious recipe for a back-to-school salad.”
We’re pleased to share this recipe from Chef Tim for making use of some of the little helping hands in your home.
Ingredients
• 1/3 Cup olive oil
• 2 Tablespoon rice wine vinegar
• 1 Tablespoon lemon juice
• 1/2 Teaspoon maple syrup
• 1 Teaspoon basil, fresh chopped
• 1/2 Teaspoon kosher salt
• 6 Apples, small dice
• 1/2 Green & red peppers, seeded & julienne
• 1/2 Red onion, julienne
• 3 Zucchini, diced
Preparation
1. In a large bowl mix first the olive oil, rice wine vinegar, lemon juice, maple syrup, basil and kosher salt.
2. Add apples and toss well to coat. Add remaining ingredients, toss well.
3. Chill for 4 hours in refrigerator.
4. Serve in a large bowl with grilled grass-fed beef burgers or veggie burgers on brioche rolls. Yummy!
To learn more about the fine work of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To order an atrisanal rice wine vinegar from San Rafael, California go to: Yuzu Rice Vinegar
To order an outstanding maple syrup from Upstate New York go to: 100% Pure Organic Maple Syrup
Fresh Organic Onions (photo by missyredboots, courtesy of morguefile.com)
Consumers have been to turning to organic food and beverages as a healthier alternative for their families for many years now. According to some sources the annual rate of growth over past years has been an astonishing 24% or more.
Organics are expected to continue to grow in popularity, but at a slower rate. A report in USA Today says, “Sales of organic foods and beverages are expected to reach $24 billion this year, and average about 18% annual growth through 2010, says the Organic Trade Association.”
The slower growth is being attributed to a weak economy coupled with the higher cost of organics. Difficulty in finding new customers beyond the core buyers of organic food and beverages has also been given as a reason for slower growth, and there’s been increasing interest in buying locally grown foods even if they are not organic.
There seems little doubt that organics are here to stay as a major part of the specialty food market. The USA Today article points out that, “Almost 70% of U.S. shoppers bought something organic over a recent three-month period, says Laurie Demeritt, president of market researcher The Hartman Group.”
If you’d like to read the USA Today article cited above go to: Organic food sales feel the bite from sluggish economy
(photo courtesy of Windy City Wine Festival)
Epicurean Delights!
On Friday, September 5th and Saturday, September 6th, Chicago will become an epicurean’s delight when the Windy City Wine Festival brings in more than 250 fine wines from across the globe. Wine Seminars and cooking demonstrations will be conducted by Festival sponsors, exhibiting wineries, Chicago-area chefs and participating restaurants.
The Festival takes place at one of Chicago’s most lovely locales, Daley Bicentennial Plaza in Grant Park, located on Randolph Street, just over the Millennium Nridge. The Festival will run from 4:00 to 10:00 pm on Friday, and 3:00 to 10:00 pm on Saturday. A portion of the proceeds made at the Festival will be donated to the Grant Park Conservatory.
Live Music
As guests enjoy strolling through the park indulging their palates with outstanding wine varieties of the highest character, they’ll be serenaded by live jazz, blues and lite rock played by top local talent, including The Hearty Boys, Kim Massie, Dayna Malow and The Michael Heaton Band.
Fine Foods & a Global Selection of Wines
The Festival provides an opportunity to sample from more than 250 wines from around the world. Learn about new and exciting varieties from the experts in a relaxed festival setting. Participants can easily navigate their way throughout the park and make note of their favorite wines with the detailed map of the Festival vendors.
To complement the wine’s finish, many of the Chicago area’s finest restaurants will serve gourmet specialties. With the breathtaking vista of Lake Michigan’s shore and the Chicago skyline as the backdrop, the Windy City Wine Festival offers an event to remember not only for wine connoisseurs, but also interested new comers to the world of wine.
Tickets
Tickets are $25 in advance or $30 at the door. This ticket includes a souvenir wine glass, 10 tastings, with additional tastings available at 10 for $5, a Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment and the opportunity to purchase wine at a 10% Festival discount.
A Designated Driver ticket is also available for $15 per person and includes two non-alcoholic drinks, a Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment and a souvenir wine glass upon departure. Attendees under 21 are admitted for free when accompanied by a paid adult.
Tickets are $22.50 per person for groups of 15 or more if purchased in advance.
A $3.00 order processing/handling fee will be charged to each phone and online order.
Tickets can be purchased online at the Festival’s official web site: Windy City Wine Festival
Tickets can be purchased by phone at 847-382-1480. Tickets will be available for purchase on-site at Daley Bicentennial Plaza.
Soil-Saving Farming in Pennsylvania (photo by Scott Bauer, courtesy of USDA)
Our friends at American Farmland Trust have alerted us that elected leaders in Washington are looking to “cut conservation funding for the upcoming year through the appropriations process—undermining important gains achieved in the 2008 Farm Bill.”
According to the message we received from AFT:
Cuts are proposed for several conservation programs including the Environmental Quality Incentives Program, the Farmland Protection Program and the Chesapeake Bay Watershed Program. These programs provide important funds for the environment to assist farmers and ranchers in applying conservation measures on their land. In addition, cuts are proposed to funds that supply fresh fruits and vegetables for school lunch programs and assistance to fruit and vegetable growers.
The folks at AFT are asking Americans to tell Congress to help farmers keep our water clean and provide fresh, local foods.
To send that message to your elected officials go to: Take Action Now!
Prince Charles (© Leksele | Dreamstime.com)
"At a time when food sovereignty is becoming an increasing issue with high fuel prices, there cannot be a better time to encourage people to grow their own food where possible." That’s the advice of Great Britain’s Prince of Wales and we couldn’t agree more.
An article published in the Telegraph says the Prince was giving a nod to “the famous Dig for Victory campaign of the Second World War.” In the U.S. the wildly successful campaign to get Americans to grow their own produce during World War II was known as “Victory Gardens.” At the height of the two wartime campaigns, people in Great Britain and the U.S. grew 40% of the produce they consumed.
The Telegraph quotes the Prince as saying, "It doesn't need an acre of garden, a window box is a very good start."
If you’d like to read the Telegraph article cited above go to: Prince Charles implores the nation to Dig for Victory
Our friend Eve Sibley has asked that you "Please consider signing and passing on the petition below urging our next leadership to reestablish the Victory Garden model in the United States. We have done it before, we can do it again."
Bring Back the Victory Gardens Petition
If you'd like to start a garden in your community or your backyard here's some info that should help:
American Community Gardening Association
Funding & Other Support for Community Gardens
Cooking from the Heart of the Garden
Slow Food Nation, the largest celebration of American food in history, will take place in San Francisco over Labor Day weekend (August 29 to September 1, 2008). An unprecedented event, Slow Food Nation will bring together tens of thousands to experience an extraordinary range of activities highlighting the connection between plate and planet. The majority of Slow Food Nation’s events will be free and open to the public with certain events ticketed.
At the peak of harvest season, and on the eve of a Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists. Participants will savor food from across the U.S. at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the City; learn from visionary speakers; and engage in political discourse to shape a more sustainable food system. Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.
“Slow Food Nation will catalyze a huge shift in how Americans perceive and prioritize food. Through the four-day event, we hope to build momentum and demand for an American food system that is safer, healthier and more socially just,” said Anya Fernald, Executive Director of Slow Food Nation.
“Our founder Alice Waters has set the stage for a delicious revolution through decades of leadership and advocacy and our parent organization, Slow Food U.S.A., has built a wide membership base across America. By creating a framework for a deeper environmental and community-based connection to our food and farmers, Slow Food Nation will help participants learn how everyday choices affect our well-being, our culture and the health of the planet.”
In collaboration with Victory Gardens 2008+, Slow Food Nation will herald the era of self-sufficiency through the creation of an ornamental edible garden in the heart of San Francisco’s Civic Center. Planted on the same site as 60 years ago during World War II, the Slow Food Nation Victory Garden demonstrates the potential of a truly local agriculture practice and brings together and promotes Bay Area urban gardening organizations, while producing high quality food for those in need. The Slow Food Nation Victory Garden will be introduced to the public on Saturday, July 12 in a ceremony with Mayor Gavin Newsom and Slow Food Nation Founder Alice Waters.
If you’d like to purchase tickets and get further info on events and scheduling go to: Slow Food Nation ‘08
Fresh Peaches (photo by Dawn M. Turner, courtesy of morguefile.com)
Growers of Colorado’s celebrated peaches have indicated that this year’s crop will arrive about 10 days behind schedule, but will definitely be worth the wait.
An article in the Rocky Mountain News offers the following from Harold Larsen, fruit program leader of Colorado State University's Western Colorado Research Center, “This should be one of the banner years for fruit production in western Colorado. We should have better size, better quality, better appearance than we've had in a long time."
According to the article, the reasons for the bumper crop include, “Ample snowfall over the winter and a long, cool spring in the Western Slope created ideal conditions for stone fruits like peaches, cherries and apricots to slowly develop on the trees and benefit from maximum sunshine.”
If you’d like to read the Rocky Mountain News article cited above go to: Colorado fruit growers expect a banner year
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 Halibut (© Enid Arvelo | Dreamstime.com)
“The Sustainable Kitchen” is one of the recipe books we highly recommend. It’s the work of Stu Stein and Mary Hinds, the executive chefs and founders of Peerless in Ashland, Oregon, a restaurant known for exceptional Pacific Northwest Cuisine and a Wine Spectator Award winning wine list. Their book focuses on using local ingredients, offering a chef's insights into how and why to combine several together for optimum flavor. The sumptuous recipes are offered as a basis for inspiration, not as absolutes, to allow readers to substitute their local ingredients and add a dash of spontaneity.
The book offers a tremendous selection of recipes of all types and of varying degrees of complexity. Pacific Halibut a la Nage is particularly easy prepare and full of flavors to delight the taste buds.
Here’s what the authors had to say about their recipe:
A chef’s trick that you can easily accomplish at home is a traditional French technique for poaching fish in the oven and using the liquid as the sauce – a la nage. Ina skillet, we place a piece of halibut, or any fish, on top of a layer of vegetables, add a flavorful liquid and cover with parchment paper. The whole dish is contained in a single pan, th method of cooking is quick and flavorful, and as a bonus there is no added fat.
The chefs suggest you pair this dish with a fine Pinot Gris from Southern Oregon or the Willamette Valley.
Ingredients for 4 Servings
• 1 Carrot, cut into matchsticks
• 1 Parsnip, cut into matchsticks
• 1 Turnip, cut into matchsticks
• 1 Stalk celery, cut into matchsticks
• 1 Leek, cut into matchsticks
• 1 Medium onion, thinly sliced
• ½ Pound fingerling potatoes, red potatoes or yellow creamer potatoes, thinly sliced
• 4 5-Ounce Pacific halibut filets
• Kosher salt & white pepper, to taste
• 1½ Cups fruity white wine such as Pinot Gris
• Juice of 1 lemon
• 2 Cups fish stock, chicken broth or water
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon fresh chives, chopped
Preparation
1. Preheat oven to 425 degrees F.
2. In a skillet large enough to hold all of the fish, spread the carrots, parsnips, turnips, celery, leek, onion and potatoes in a thin layer on the bottom. Season the fish with salt and pepper. Place the halibut on top of the vegetables, making sure the halibut fillets do not touch each other.
3. In a small bowl, combine the wine, lemon juice and stock and pour the liquid over the fish. Make sure the liquid reaches halfway up the sides of the fish. Cover the pan with a piece of parchment paper. Place the skillet over high heat until the liquid begins to simmer. Transfer the skillet to the oven and cook until the fish is cooked to the desired doneness. Fillets that are 1½ to 2 inches thick take approximately 8 to 10 minutes to reach medium – just slightly opaque in the center, but still moist. Keep warm.
4. Discard the parchment. Carefully remove the halibut from the skillet. Place the vegetables on a serving plate and place the halibut on top of the vegetables.
5. Bring the cooking liquid to a boil on high heat and cook until the liquid thickens and just coats the back of a spoon. Add the chopped parsley and chives. Adjust seasoning and pour liquid over the fish.
If you’d like to purchase a copy of Stu Stein and Mary Hinds' excellent book go to: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans
(Photo Courtesy The Courier-Gazette/www.MaineCoastNOW.com)
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, July 30th when King Neptune and His Court, along with the 2007 Sea Goddess Megan Ranquist, arrive from the Briny Deep to raise the flag. It will run through Sunday, August 3rd 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, over 20,000 pounds of luscious lobster was 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.
Besides the great food there’s a terrific menu of events for the whole family to enjoy, including the "Great International William Atwood Lobster Crate Race," the Festival’s Seafood Cooking Contest with cash prizes, the Fine Art Tent, the Craft Tent, and plenty of activities for the kids to participate in.
For more on the Festival, including the full schedule of events & travel info, go to: The Maine Lobster Festival
Farm Fresh Melons (photo by Phaedra Wilkinson, courtesy of morguefile.com)
U.S. consumers are changing the criteria they consider at the grocery store, valuing locally grown products over organic, according to the BBMG Conscious Consumer Report. This new national consumer study on purchasing behavior and social values found that adults have a strongly favorable response to eco-labels and attributes including biodegradable (48% strongly favorable), cruelty free (46%), and locally grown (45%), a measure that falls dramatically for USDA Organic (26%).
The BBMG Conscious Consumer Report also found that "Enlighteneds," the 10% of adult consumers who are most likely to purchase from companies that engage in socially responsible behaviors, are three times more likely than the average consumer to be early adopters, signaling that eco-friendly and local products will continue to gain an edge. Compared to average consumers, Enlighteneds expressed nearly double the strongly favorable responses for eco-labels like biodegradable (88% strongly favorable), cruelty free (87%), locally grown (85%) and USDA Organic (67%).
Consumers still say quality and price are paramount (66% say quality is very important, and 58% say price is very important). But Enlighteneds do as well, placing a much higher premium on quality (83% say it's very important) and price (69% very important) than average consumers.
"Consumers are more aware of the impact that their purchasing decisions have, and in every sector we're seeing values-driven criteria becoming part of consumers' decision-making process," said Mitch Baranowski, principal and co-founder, BBMG. "It's not just about choosing organic anymore. Determining whether or not a product is local has become more significant, demonstrating that relationships, trust and accountability are increasingly important when it comes to brand value."
Baranowski added, "There is no place where the trend toward localism is more evident than in America's supermarkets, where consumers are making the everyday purchases that have the greatest impact on their own health and households."
On the evening of June 26th, Park Slope locavores will be mingling with Wall Street bankers, while learning about local wines, tasting organic food fresh from the farmer’s market, and interacting with local food expert Joan Gussow and Slow Food’s executive director Erika Lesser.
The benefit event will take place at the CUE Art Foundation at 511 West 25th Street in Manhattan. Proceeds will benefit Play 4 Life, Inc., a nonprofit organization providing cooking, gardening, nutrition and yoga programs for underserved youth.
During the event, renowned chefs such as Top Chef's Andrea Beaman, will be presenting local food entrees to donors and attendees and local wine vineyards will be providing the wine. Remarks will be given by Joan Gussow on the nutritional, environmental and societal benefits of supporting local farms. Ms. Gussow is a professor emeritus for nutrition at Columbia University Teachers College, a director of the Jessie Smith Noyes Foundation and a member of the National Organic Standards Board.
Play 4 Life seeks to transform underprivileged communities’ ideas about nutrition and lifestyle by teaching both kids and parents about affordable healthy food. Through its nutrition, cooking, gardening and yoga programs, Play 4 Life teaches kids how to live a healthy life in a fun, playful way.
Carrot Break (photo courtesy of Play 4 Life)
“We’re very excited to have some incredible partnerships with local food experts for this event. Our intention is to introduce people to ways to get food that is good for the body and the planet. Of course, we want people to have fun while learning and experiencing healthy food that is mouth-watering-delicious. They will want to come back for more,” executive director Tanya Paluso said.
The festivities will run from 7:00 to 10:00 PM on Thursday, June 26th. Please contact Capera Clement at (619) 981-5111 or capera@play4lifeonline.org for more information.
To learn more about the terrific work of the nonprofit organization go to: Play4 Life, Inc.
Farm in Wellington, Ohio (photo by George M. Bosela, courtesy of morguefile.com)
It probably comes as no surprise that recent research has concluded that Americans prefer to buy fruits and vegetables from local farmers and are willing to pay premium prices for guaranteed fresh produce.
An article published by Ohio State University also found that American consumers “tend to favor buying food produced by small farms over what they perceive as corporate operations.”
The study was conducted by Ohio State's Department of Agricultural, Environmental and Development Economics and was published in the May issue of the American Journal of Agricultural Economics.
Marvin Batte, a co-author of the study and the Fred N. VanBuren professor of agricultural, environmental and development economics at Ohio State University. "We are not saying that we should be producing all of our foods locally, just that this may be a viable, profitable activity for farmers."
If you’d like to read the article published by Ohio State University cited above go to: Average shoppers are willing to pay a premium for locally produced food
White-Flesh Nectarine (© Yong hian Lim | Dreamstime.com)
Once grown primarily for the Asian market, white-flesh peaches and nectarines from California have caught on with American consumers and continue to grow in popularity.
The snowy-white interior color is not the only thing that makes these fruits distinctive. They’re also prized for their high sugar levels and low acid levels. Since they are naturally less tart, the white-flesh varieties are ready to eat when still crunchy, but all varieties get sweeter as they continue to ripen.
According to an article in The Produce News, this year’s California crop will be characterized “by generally larger fruit size and excellent quality due to exceptionally good growing weather so far…The eating quality on the early fruit has also been exceptional,” with a higher sugar level than expected.
The success of the early crop bodes well for the later varieties coming to market from June to September. Sounds like this is going to a good summer to break out your favorite peach pie recipe!
If you’d like to read The Produce News article cited above go to: Growers expect full crop of white-flesh product with improved fruit size
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
Even if you missed the fun at the 49th Annual Castroville Artichoke Festival this past weekend you can still enjoy the season for California’s fresh artichokes. Our friends at the California Artichoke Advisory Board were kind enough to provide us with some suggestions for dips to accompany the delicacy.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s scenic Napa Valley.
Ingredients
• 4 Large Artichokes
• Selection of Dips (recipes follow)
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.
2. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)
3. Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes.
Creamy Thai Dip
Ingredients
• ¼ Cup creamy peanut butter
• ¼ Cup firmly packed brown sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 1 Teaspoon sesame oil
• 1/8 Teaspoon ground ginger
Preparation
1. Combine all ingredients; mix well. Makes ¾ cup.
2. Variation: For "Oriental Dip," omit peanut butter.
Honey Mustard Dip
Ingredients
• ¼ Cup prepared mustard
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 2 Tablespoons honey
Preparation
1. Combine all ingredients; mix well. Makes about 3/4 cup.
“Ship Ahoy!” Dip
Ingredients
• 1 Can (6 ½ ounces) minced clams
• 2 Tablespoons reserved clam juice
• 3 Ounces cream cheese softened
• 1 Teaspoon lemon juice
• ¼ Teaspoon garlic sauce
Preparation
1. Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice.
2. Refrigerate until ready to serve. Makes about 3/4 cup.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
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
Crop Growing on New Jersey Farm (© David Olah | Dreamstime.com)
Folks in New Jersey should find it easier than ever to buy local produce this spring. Packer.com reports that due to near perfect weather conditions New Jersey’s farmers have “produced ample supplies of high-quality spring vegetables.”
The article states that while higher fuel prices have hurt New Jersey’s farmers, higher prices for produce shipped from across the country have led buyers to buyers for eastern markets to turn to growers in closer proximity. Romaine, green leaf, red leaf, bibb and boston lettuce are among the big sellers.
According to the article, “Tom Sheppard, president of Eastern Fresh Growers Inc., Cedarville, N.J., reported slightly lower yields on spring asparagus out of New Jersey, but said strong markets are making up for the decline.”
If you’d like to read the article in Packer.com cited above go to: N.J. lettuce, asparagus meet with strong demand
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
(photo courtesy of Seattle Cheese Festival)
For a fourth year the Seattle Cheese Festival wil be running from Friday, May 16th through Sunday, May 18th fora mouth-watering celebration that just gets better every year. Visitors will be able to sample over 250 artisanal cheeses crafted both locally and internationally. The cheese tastings take place along the beautiful cobblestone streets of Pike Place Market in the heart of the city.
The three-day event offers the general public and the restaurant trade the chance to taste, celebrate and learn more about artisanal cheese through the Cheese Concourse, cooking demonstrations, and informative seminars. Then there's the Wine (and Beer) Garden where wines are specially selected to pair well with the artisanal cheeses on display. Visitors can sample up to five wines and the Pike Brewing Company will pour craft beers which are brewed on the premise at .Pike Place Market. The Truckle Relay will invite teams to get out their paddles and propel 18-pound barrel-shaped wheels of cheese along the cobblestone streets.
Fun for Kids
This year the Festival will be adding the Children's Costume Contest and Parade. Kids are invited to create a costume for a "milk animals" parade that will take place on the morning of Saturday, May 17th. Costumes must have a cow, goat, sheep or cheese theme. The most creative costume wins a prize. (There will be a few cow and sheep hats available for kids who forget their costumes that day.)
Plenty for the Thinking Foodie to Enjoy
The Festival is a foodies delight, but you don't have to be a gourmet to have a great time. There will be Chef Demos by some of Seattle's best chefs, inspired to create great dishes with cheese you can prepare at home after the Festival. Catch the Fresh Mozzarella Makking Demonstration that will take place several times on Saturday and Sunday. Seminars and cheese-themed cooking classes will be available for adventerous home cooks, including Northwest Terroir, presented by Jeffrey Roberts, author of the recently published "The Atlas of American Artisan Cheese." Foodies with a competitive spirit can enter the Grilled Cheese recipe conest. The top 10 finalists will have their recipes featured on the Seattle Cheese Festival web site.
(photo courtesy of Seattle Cheese Festival)
The Festival was the brainchild of DeLaurenti Specialty Food & Wine, which has served Seattle residents and visitors for close to 60 years. DeLaurenti was awarded the Gourmet News Retail Leadership Award in 2005 for establishing the Seattle Cheese Festival. DeLaurenti owner Pat McCarthy wanted to bring their renowned cheese counter to the street and offer free tastings. Mission accomplished !
To get more info, including schedules, event details, parking & directions, check the Festival's official web site: Seattle Cheese Festival
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
(photo courtesy of Memphis in May International Festival)
The organizers will tell you it's the Super Bowl of Swine. The College of Pig Knowledge. The Granddaddy of Grills. The Largest Pork Barbecue Cooking Contest on the Planet. Hyperbole? Maybe. If you head down to Tom Lee Park in downtown Memphis, Tennessee for the May World Championship Barbecue Contest you can let your taste buds decide.
This year's event will run from Thursday, May 15th to Saturday the 17th. Over that span the sweetest smelling cloud will hover over Memphis Hickory, pork, tomato, mustard, vinegar, and more pork. Three stuffed days of smoked heaven where contestants eat, sleep, and live pig; trying to win more than $90,000 in prizes and coveted bragging rights.
Grillmasters and goodtimers will descend on Tom Lee Park for serious competition that's seriously fun. Even the grills dress up for this party like fire trucks, airplanes, piggy banks, pot bellied stoves; you name it, it will probably be there.
In 2007, visitors came from 49 states and 8 foreign countries. This year more than 90,000 pork lovers from around the globe will gather together to testify about their special sauces, rubs, ribs, and whatnot in Pig-dom.
And, there's the Sharp Stage, the site of world-class musical entertainment with nightly performances of country, R&B and blue grass music and the Ms. Piggie competition (grown men in snouts and tutus). It all takes place in a park along the shore with a skyline view.
A Single Day Ticket is $8. Children 6 and under get in for free.
Tickets can be purchased in advance or at the north (Beale St. and Riverside Dr.) and south (Riverside Dr. and Georgia Ave.) entry gates at Tom Lee Park.
To get tickets & more info from the official web site go to: Memphis in May World Championship Barbecue Contest
The Great Reuben (© Andrea Skjold | Dreamstime.com)
Just a short time ago it was Mary Ellen Botter of the Dallas Morning News who braved an onslaught of calories to get the “skinny” on the great sandwiches of the Big Easy, including the renowned Muffaletta. Now, Julia Moskin of the New York Times has embarked on a quest for the Big Apple’s “next best sandwich.”
Having devoured our share over the years, we’re comfortable agreeing with Ms. Moskin that “a real New York sandwich” must be a “two-fisted, five-minute” meal with marvelous “flavor and texture contrast.” And of course, just like their New Orleans counterparts, New York City sandwiches must be "filling."
The Reuben, the falafel, the Cuban, the pressed panini, and the meatball Parmesan hero, are classics of the genre. In her recent search, the adventurous Ms. Moskin looked (and ate) to find a creation that might be new to the city, but was ready to take its place in the Pantheon of great New York City sandwiches.
She made some remarkable finds, including the delicious sounding Chili Mackerel Mantou served by Province at 305 Church Street, near Walker Street in Lower Manhattan. We’ll be giving that discovery and several others a thorough tasting. It’s springtime, we’ll walk off the calories.
If you’d like to read the article on the New York Times cited above go to: The Next Best Things in Sliced Bread
To view the previous post on the sandwiches of New Orleans go to: New Orleans is a Sandwich Lover's Dream
Fresh Oyster (photo by DT Creations, courtesy of morguefile.com)
Weighing in at just 105 pounds, Chicago’s own Patrick "Deep Dish" Bertoletti has captured the Acme World Oyster Eating championship belt, one of the competitive eating world’s most prestigious prizes. He earned the prize by besting a field of a dozen professional eaters competing in New Orleans’ famed French Quarter.
According to a report from the Associated Press posted by the Houston Chronicle, the slender 22-year-old slurped down 35 oysters in the allotted 8 minutes. The article quotes the new champ as saying, "I could probably do a couple dozen more, especially if they were charbroiled...athough they're great raw."
Mr. Bertoletti also holds claim to the oyster-eating endurance title. In 2007, he downed 53 ½ dozen oysters to win that title.
If you’d like to read the Associated Press report cited above go to: Oyster-eating champ slurps 35 dozen in New Orleans
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
Not long ago we attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
Chef Melanie Underwood
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Child & Apple (© Thomas Perkins | Dreamstime.com)
Thanks to Farm to School programs across the nation, kids are learning what foodies have known all along; fresh fruits are sweeter and more flavorful than produce shipped from many miles away. Fresher also means more nutritious. Buying fresh supports local farmers and their families, and helps preserve the community’s farmland for future generations.
The Farm to School programs connect schools with local farms to ensure that healthy meals are served in school cafeterias. The goal is to provide health and nutrition education that will last a lifetime, while building lasting support for local small farmers.
The National Farm to School Program is a collaboration of the Center for Food & Justice and the Community Food Security Coalition. Since its founding in 2000, it has been successfully assisting organizations in starting up and sustaining farm to school efforts, fundraising, and providing informational resources, education and training for farm to school stakeholders.
According to the organization’s web site:
Schools buy and feature farm fresh foods such as fruits and vegetables, eggs, honey, meat, and beans on their menus; incorporate nutrition-based curriculum; and provide students experiential learning opportunities through farm visits, gardening and recycling programs. Farmers have access to a new market through schools and connect to their community through participation in programs designed to educate kids about local food and sustainable agriculture.
To learn more about the programs that are making a difference to kids' health go to: The National Farm to School Program
Mowing Oats & Sweet Clover (© Image courtesy of Roxbury Farm)
Roxbury Farm has been a pioneer of Community Supported Agriculture (CSA) since getting started in 1990, and it’s been going strong ever since. Located in Kinderhook in New York State’s scenic and historic Hudson Valley, Roxbury Farm was the first CSA to serve members in New York City.
Community Supported Agriculture began as an alternative to giant agribusiness. It is grounded in a philosophy of biodynamic farming, which recognizes that all systems, whether economic, ecological, or biological, are microcosms having their own integrity, while simultaneously being dependent on one another.
To succeed, the alternative farms build direct relationships between farmers and consumers. Consumers become members who pay in advance for a share of the farm’s bounty. At Roxbury Farm a share provides 10-17 pounds of freshly harvested produce each week and members can gather their seasonal goodies at a convenient pickup site. Each member or family is asked to contribute three to four hours of time, helping to set up or clean up the site, delivering leftover food to a pantry, or telephoning other members with reminders.
Healthy, Sustainable Farming
At Roxbury Farm vegetables, strawberries, and herbs are produced without the use of any artificial or genetically modified inputs. Soil fertility is maintained through the use of compost and crop rotations. Roxbury Farm signed the Northeast Organic Farming Association of New York’s “Farmer’s Pledge”. The pledge was created as an alternative to the cumbersome USDA organic certification process.
Community supported agriculture means being connected--to each other, to a farm, to the earth. At Roxbury Farm they take the word community seriously and playfully. Members develop close connections to the farm by visiting the U-pick garden, participating in farm workdays, potlucks, and other events.
The harvest gets shared in many ways. Food that is fresh and clean and reasonably priced gets shared along with the responsibility of distributing it. Uncollected food gets shared with homeless shelters and food pantries. The life of the farm and the life of the community become part of a shared alternative that represents a healthier and more sustainable food system.
If you’d like to learn more about the Farm & becoming a member go to: Roxbury Farm CSA
Snow Covered Leeks (© Rainer | Dreamstime.com)
When we saw that Manhattan’s Institute of Culinary Education was offering a cooking class called, “The Food Shed: Cooking Local and Seasonal” we just had to check it out. What could be better than learning a thing or two about cooking with fresh ingredients from local farms?
We weren’t disappointed. For starters, the class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.
The leek is a wonderful winter vegetable, often overlooked. It’s in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.) Below is a terrific recipe for combining the flavor of leeks with goat cheese, shallots, and garlic taught to us by Chef Melanie. She had us using fresh ingredients from local farms and we highly recommend you do the same. One of her tips: if you buy nothing else at your farmers market, get some fresh garlic.
Ingredients for Tart Filling (One 9-Inch Tart)
• 2 Tablespoons olive oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 1 (5-Ounce log goat cheese)
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper
Preparation
Preheat the oven to 375 degrees F.
1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.
Ingredients for Dough for 1 Tart
• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water
Preparation of Dough
1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.
2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.
We found this tart paired beautifully with a Sauvignon Blanc from Washington State's Columbia Valley.
Chef Melanie Underwood
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Harbor in Wales (photo by King of Coleslaw, courtesy of morguefile.com)
The Sustainable Development Commission has found that too many supermarket practices are “unhealthy, unjust and unsustainable” according to an article published by icWales. The Commission is the independent watchdog on sustainable development for the Government of the United Kingdom.
The article says the Commission has declared that the Welsh Assembly Government “must harness the supermarkets’ power if it is to tackle obesity, climate change and the nation’s growing rubbish mountain.”
Professor Tim Lang of the Sustainable Development Commission is quoted as saying, "Today in the era of climate change, oil dependency, looming global water shortage, fish-stock crises, biodiversity and public health challenges, to aim purely for quantity of supply or cheapness at all costs is hopelessly inadequate."
The icWales article says the Commission “calls on the Government to develop an enforceable definition of 'local' food, to promote fair trade standard systems and to work with industry to develop a system of universal sustainability standards.”
If you’d like to read the icWales article cited above go to: Supermarkets must tackle obesity and waste - report
Pacific University (photo by LaRae, courtesy of morguefile.com)
Across the U.S. college students are asking their schools to serve whole and organic foods, purchase locally so as to support local food sheds, and conduct the business of food in an environmentally sustainable manner. Some schools are trying to accommodate the students, but are not always having an easy time of it.
The schools and students face the same difficulties we all do when we try to eat healthier with an eye toward sustainability. Inevitably, we face choices. Sometimes we are asked to decide if we want organic vegetables imported from overseas or locally grown produce raised with pesticides. What if all the ingredients in our favorite artisnal delicacies are not all organic or loca? Do we give them up?
Do you give up foods that are not produced with 100 miles? If you are in New Haven there is no wheat grown within 100 miles and giving up fresh-baked, whole grain bread is not a very appealing option. Seeking the purity of heirloom foods? You may find that wild game birds and grass-fed American Bison are not entirely to your liking.
Still, we'd rather being facing the choices and quandaries like those above than continue supporting an industrial food system that has stripped food of its flavor and healthiness through heavy processing, genetic engineering, poisonous chemicals, and dangerous additives. And it's great to hear that today's students want to challenge the industrial food system and replace it with a healthier and more sustainable system based on family-scale farming and organic principles
If you'd like to read an article from Advertising Age on the challenge faced by college food services go to: College Students Demand 'Organic' Fare
To view previous posts on the topic go to:
1. Rensselaer's Terra Cafe Dishes Up Local and Organic Foods
2. Sustainable Campuses
Farm Fresh Produce (photo by Kevin Connors, courtesy of morguefile.com)
We’ve long advocated using the freshest ingredients you can find at your local farmers market in the recipes we offer, or any meal you might prepare. But if you want to dine on the local and delicious and leave the cooking to an expert, you might find an elegantly prepared dinner at a “farm table” with a menu of delicacies from your local food shed.
Farm tables are movable feasts that offer heirloom foods and organic produce from nearby farmers. Some are presented at well-appointed, outdoor tables right on a farm; others take place at various venues. They are all part of the farm-to-table movement championed by organizations such as Slow Food USA and the Chef’s Collaborative.
The websites of the two organizations explain their purposes. Chefs Collaborative is a growing community of chefs, farmers, fishers, educators, and food lovers dedicated to promoting sustainable cuisine. Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice – in essence, a food system that is good, clean and fair.
Farm-to-table restaurants have sprung up throughout the country, making it possible to indulge in a sustainable American feast whenever the urge arises. Those restaurants have caught the attention of culinary schools, which have come to recognize that farm-to-table is not just another passing trend. They see it as part of a lasting cultural shift that has changed the way people think about food and improved the overall quality of American cuisine. To meet the needs and demands of today’s culinary students they’ve launched curriculums in sync with the sustainable food movement.
The movement poses a serious challenge to an industrial food system that has led the country to alarming rates of obesity, diabetes, heart disease, and cancer. It is growing in strength and we're determined to do what we can to see that it succeeds. When it does, we’ll all live healthier and more joyful lives.
To learn more about farm-to-table dining and the sustainable food movement go to:
Slow Food USA
Chefs Collaborative
Market Fresh (photo by Roswitha Schacht, courtesy of morguefile.com)
If the views of today’s culinary students offer clues to the culinary trends of tomorrow we can expect considerations of sustainability to play a major role in tomorrow’s menus. The International Culinary Schools at The Arts Institutes has released a survey of its students that found the chefs of tomorrow want to serve more globally diverse dishes and conduct business in a more environmentally sensitive manner.
Nearly all the responding students (97%) said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is “very important”. Knowing a food’s origins and supporting local farmers was also fundamental. Three out of four are interested in including locally supplied ingredients in their repertoires and more than half want to include organic foods in their ventures.
If the survey is a good indicator, we can expect the influences on future menus will come from an exciting array of cuisines, including Spanish, French, Italian, South American, Thai and Mexican. Most of the students (81%) are considering opening a restaurant during their careers. Eight out of ten would consider specializing in fusion cuisine.
Sounds like tomorrow’s chefs will be serving imaginative menus that will make for some fantastic dining experiences. Adventurous chefs, flavorful food, and a healthier environment are a future we should all embrace.
Marching Band (photo by John MacCooey, courtesy of morguefile.com)
The movement for a healthier and more sustainable food system is changing the way people shop for food in Great Britain. Desires for better health, tastier food, a cleaner environment and livable incomes for family-scale farmers are all playing a part in the trend.
According to an article in Fortune,
The food industry is responding to pressures from environmentalists, consumers and British farmers of beef, sheep and pigs. Stores now promote meats and cheese made in Britain, which are shipped fewer miles, and therefore may generate fewer greenhouse gases than imported food. "It is encouraging that supermarkets are now falling over each other to paint themselves as the 'greenest', the 'most sustainable', or even the 'most responsible'," Peter Kendall, the head of Britain's National Farmers Union, said recently.
At London's vast new Whole Foods Market, “Employees wear organic cotton shirts, packaging is made of compostable sugar cane, and orders can be delivered via motor scooters powered by renewable energy.”
If you’d like to read the Fortune article cited above go to: Britain catches the foodie bug
Pennsylvania Farm (photo by Michelle Kwajafa, courtesy of morguefile.com)
The reasonably well-informed have good reason to prefer organic foods. Many are willing to pay more for them to avoid the health risks of processed foods produced on factory farms, and do something positive for the health of the environment.
Pesticides have been linked to Parkinson’s by multiple studies. Besides pesticides, parents would also like to avoid feeding their children growth hormones, antibiotics, herbicides, and chemical ingredients they cannot recognize or pronounce. People who live near massive factory farms and those who have visited them are understandably upset by the environmental degradation and the treatment of livestock.
We’re convinced that a more sustainable food system would greatly improve the general health and the overall quality of life. We’re not alone. Farmers in the United States and the United Kingdom have been unable to keep up with the rapidly growing demand for organics. For many small, eco-friendly farmers the cost and process of obtaining certifications is itself an obstacle.
Consumers would like to purchase organic foods that are locally grown, but find they must often make a choice. With demand outstripping supply, organic food prices have soared. Many families must consider whether the best foods for their children’s health are within their means.
Alternatives to reliance on a food system that is not serving the best interests of the community are being pursued. Farmers markets are proliferating at an impressive rate. Community gardens are offering a wonderful alternative to a diet of highly processed and unhealthy food. Educational programs are teaching children about growing and cooking healthy foods. Every individual has an opportunity to help these positive trends to flourish with their choices and actions. It doesn’t get more hopeful than that.
If you’d like to read an Associated Press article on the topic go to: Organic Food Industry in a Supply Crunch
To read an article in Food Production Daily on the topic go to: UK organic market stifled by supply problems
Here’s some great news we received from our friends at American Farmland Trust:
After several days of intense debate, the Senate passed a farm bill by a vote of 79-14.
In a victory for subsidy reform, the optional Average Crop Revenue (ACR) program passed. By adjusting with market prices, ACR is less production and trade distorting and represents a good step toward changing the way subsidies operate now and in the future. Your support helped this program get into the Senate package.
The Senate bill increases funding for conservation programs including wetland and grassland protection, stewardship of working lands and water quality in the Chesapeake Bay. It also expands funding for nutrition, healthy diets programs for school children, and a number of local programs supporting farmers’ markets and expanded access for low income individuals. Other areas receiving additional funding include programs to save energy and help farmers and ranchers supply renewable energy to the nation, and programs to strengthen organic producers.
There is still work to be done. We were very disappointed that Senators did not find the political will to support amendments that more significantly reform commodity subsidies, or adequately fund programs to protect farm and ranch land (FRPP) and water quality (EQIP).
Now we shift our focus to the Conference Committee where the House and Senate bills must be reconciled. There are key differences between the two bills and we’re working to take the best from both for a bill that includes reform and keeps the increased funding for our key priorities—farmland protection and conservation, healthy, local foods, environmentally responsible renewable energy production and nutrition programs. We have a lot of work to do, but with your help it is possible.
If you’d like to learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
Sonoran Desert Scenery (photo by Ditte Lokon)
Slow Food Tucson will be presenting its Third Annual Food and Film Festival from January 10th through the 13th in 2008. Classic food films, meals at premiere restaurants, guest speakers, entertainers, and international new food film screenings will be featured.
Classic Films
This year’s program includes three classic food films:
• “Like Water for Chocolate” (Mexican)—the magical realism saga of Tita, a young girl who is only able to express her passions through her food which has the power to make people experience what she feels.
• “Fried Green Tomatoes” (American)—the touching story of a woman in a troubled marriage who finds a new life cooking at the Whistle Stop Café.
• “The Wedding Banquet” (Chinese)—the hilarious tale of a gay man in America who tries to placate his parents back in Taiwan by telling them he is marrying. His plan backfires when his parents arrive in New York to plan his elaborate wedding banquet.
Culinary Events
The culinary events include an opening reception at the JW Marriott Country Club at Starr Pass; a Mexican mole meal at Miguel’s Restaurant where ethnobotanist Gary Nabhan will conduct a tequila tasting; a barbecue at The Last Territory Restaurant at the Hilton El Conquistador Hotel; Asian brunch at Vila Thai Restaurant; and a concluding gala organic dinner at the Ventana Room at Loew’s Ventana Canyon Resort.
A Re-Creation of Babette's Feast at Acacia Restaurant in 2007 (photo courtesy of Slow Food Tucson)
Keynote Speaker & New Film Screenings
On Saturday, January 12th, keynote speaker Dr. Maribel Alvarez, Research Social Scientist at the Southwest Center, University of Arizona, will speak on “Food as Intangible Heritage” on the West Campus of Pima Community College. Both on Thursday evening and Saturday afternoon, there will be screenings of new international food films, selected from over 50 submissions, including documentaries, animation, features and shorts. The audience will vote on the award for the “Best of the Best.”
Benefiting a Terrific Cause
Slow Food Tucson promotes eating local and seasonal foods from growers who practice sustainable agriculture, honoring culinary heritage and educating the public. As a non-profit, Slow Food Tucson donates proceeds from the Festival to local, worthy non-profit organizations that demonstrate Slow Food principles. The Tucson convivium is part of Slow Food USA, and affiliated with Slow Food International, headquartered in Italy with 80,000 members located in 50 countries worldwide.
Tickets & Info
The best price on the Festival is the full pass for $250 ($200 for Slow Food members) if purchased before December 31.
For order forms and additional information go to the Festival's official web site: Slow Food Tucson
Red Chilies (photo by Clara Natoli, courtesy of morguefile.com)
Poinsettias may be the current ornamental plant of choice for holiday gift giving, but the old tradition in the American Southwest of giving colorful chili plants is making a comeback. And it's not just red and green chilies for the Christmas season. That’s according to an article from the Associated Press posted on Yahoo!
AP reports, “Paul Bosland, professor of horticulture and director of the Chile Pepper Institute at New Mexico State University in Las Cruces, breeds ornamental chilies with holiday-specific colors, including peppers that turn from orange to black for Halloween, yellow to orange for Thanksgiving and red to white for Valentine's Day.”
On the health front, chili peppers have a mistaken reputation for contributing to stomach ulcers. Not only do they not cause ulcers, they can help prevent them by killing bacteria you may have ingested.
If you’d like to read the AP article cited above go to: Ornamental Chili Spices Up the Holidays
To learn more about the work of Professor Bosland go to: The Chile Pepper Institute
Terra Cafe (photo by Kris Qua, courtesy of Rensselaer Polytechnic Institute)
Written by the Polytechnic Institute/Office of Media Relations
The popularity and taste for a new and original fare choice has made its way onto the campus of Rensselaer Polytechnic Institute in Troy, New York. In an effort to please the palates of socially conscious students, faculty, staff, and members of the surrounding community, the Terra Cafe is dishing up a weekly selection of local and organic meals, desserts, and beverages every Wednesday afternoon in the Russell Sage Dining Hall.
The brainchild of Ella Braco, a native of Binghamton, N.Y., the student-run cafe had a test run last spring in Mother’s Wine Emporium in the Rensselaer Union with support from EcoLogic, one of the Rensselaer Union environmental clubs. Braco and several students worked with Jackie Baldwin, culinary director with Sodexho Campus Services, to develop a menu for the cafe.
“I have always been interested in the fresh taste of locally grown and organic foods, and I wanted other students and members of the campus community to have a similar experience,” says Braco.
Braco is a junior majoring in Design, Innovation, and Society, a program that prepares students to design new products, services, and media while considering the social needs and environmental concerns of the 21st century. Following the success of the initial launch, she used the idea as part of a class project to develop a business plan in the Product, Design, and Innovation course.
“Since I was really little, I always wanted to open a cafe,” says Braco. “The idea of establishing a cafe on campus seemed like a good opportunity to bring students, faculty, and staff together in a more social setting outside of the classroom.”
Ella Braco
There’s a lot of planning involved. Prior to this year’s debut in the Russell Sage Dining Hall, Braco and the Terra Cafe Club members developed a business plan, and discussed aspects related to the business structure, branding, marketing, and education, among others. The 15 members meet on a weekly basis and also staff the cafe on Wednesdays. In addition, Braco and Baldwin meet every Thursday to discuss the previous day’s activities and meal planning and preparation for the following week.
“People are becoming more health-conscious consumers who favor foods without synthetic herbicides, pesticides, or hormones,” says Baldwin. “I shop locally and I have been doing so for years. Local farms need community support to stay in business, and this effort also helps to eliminate the use of fossil fuels which over time have an impact on the environment.”
According to the Organic Trade Association, the allure and taste for organic products is on the rise with food sales totaling $10.4 billion. Over the last few years, the industry has seen a 17 to 20 percent growth.
“There are challenges that we encounter in this process. We can’t consistently offer the same meal, as supply does not equal demand,” says Baldwin. “We have to use the combination of local and organic foods based on the growing seasons and the selection of meats, produce, fruits, and vegetables that are available.”
Baldwin recalled the first day that the cafe opened and all meal products had to come from within 100 miles of the Capital Region. She needed oil to prepare part of the meal, and since oil is a product that does not come from the area, she used heavy cream from Meadowbrook Dairy Farm, churned it into butter, and then clarified it – a process that simply melts butter so the water evaporates from it and the milk solids separate from the fat.
The cafe is modeled after Cafe Ozone, a similar student-run eatery at Union College. A far cry from the usual grab-and-go lunch, the Terra Cafe offers a weekly menu that features a meat option, vegetarian option, dessert, and beverage--all at a cost of $5. One week’s menu featured included whole wheat penne with organic meatballs or roasted vegetables, Prinzo’s garlic bread, mixed greens with organic dressing, a mango raspberry cobbler, and a choice of Fair trade organic coffee or Divinitea Pomegranate ice tea.
The Terra Cafe captures the essence of a family-style atmosphere with diners sitting together at various tables covered with burgundy clothes and floral centerpieces. So far, more than 60 members of the campus community have eaten at the cafe on a regular basis. The cafe also features live entertainment that is organized by Alessandro Gerbini, a native of Delmar who is majoring in science and technology studies, and an education table staffed by organizations involved in local and organic foods business.
“In this process, I am learning to become a leader and trust that others share my vision,” says Braco. “I think that the students involved are having a lot of fun because we are able to take ownership of the cafe. We know that this is a work in progress that we will pass onto the next generation of students.”
Future plans may include expanding the cafe’s days of operation. For now, heading into the fall season, the shift will focus on more organic foods that may come from local farmers or items shipped from other producers with special meals that feature squash, apples, and pears.
Reprinted with the kind permission of Inside Rensselaer©
To learn more about the menu & dining in Rensselaer on local & organic food go to: Terra Cafe
If you’d like to view a previous post on the topic go to: Sustainable Campuses
  
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
Fresh Avocado (© photo, courtesy of California Avocado Commission)
There have been lives lost and well over 1,000 homes destroyed by the wildfires that swept through Southern California this week, but the state’s important avocado crop remains intact, according to the California Avocado Commission.
"Our primary concern has been the personal safety of our growers and their families," said Commission President Mark Affleck. "Some growers have suffered losses and we will do everything possible to help them through this difficult time."
"Early reports from other sources stated that 20,000 acres of avocados were lost in the fires in San Diego. This information was incorrect," said Guy Witney, the Commission's Director of Industry Affairs. "The actual area affected is expected to be only a fraction of that amount."
If you'd like to view the press release on which this item was based go to: California Avocado Crop Largely Intact Reports the California Avocado Commission
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