Champagne for Two (© Photographer: Bliz | Agency: Dreamstime.com)

A Happy, Healthy & Prosperous New Year to You & All Your Loved Ones!

And Many Thanks to All Who Contributed to the Success Of American Feast in 2011!

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Christmas Ornaments (photo by Jane M. Sawyer, courtesy of morguefile.com)

"Happy, happy Christmas, that can win us back to the delusions of our childish days; that can recall to the old man the pleasures of his youth; that can transport the sailor and the traveller, thousands of miles away, back to his own fire-side and his quiet home!" -Charles Dickens, The Pickwick Papers, 1836

"I will honor Christmas in my heart, and try to keep it all the year." -Charles Dickens

And a Very Happy & Healthy New Year to You & Your Loved Ones!

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Big Turkey! (photo by Mary R. Vogt, courtesy of morgueFile.com)

“There is one day that is ours...Thanksgiving Day is the one day that is purely American.” - O. Henry

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." - John Fitzgerald Kennedy

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

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Remembering (photo by Ronnie Bergeron, courtesy of morgueFile.com)

On Veterans Day we take some time to remember those who were ready to face the gravest danger when their country called on them. It is not the common soldiers who make the decision to go to war, but they are the ones who make the the ultimate sacrifice.

"How important it is for us to recognize and celebrate our heroes and she-roes!" - Maya Angelou

"Lord, bid war's trumpet cease; Fold the whole earth in peace." - Oliver Wendell Holmes

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

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Ingredients for Pesto Sauce (© Olga Miltsova | Dreamstime.com)

Dave’s Gourmet, the maker of award-winning Butternut Squash Pasta Sauce, has announced a recipe contest where the winner could make $1 million in royalties.

Says Founder Dave Hirschkop, “Our company is 100% committed to making or finding the world’s greatest sauces.”

Dave believes there are many great ideas in the minds of restaurant chefs and home cooks just waiting to be discovered. His newly launched recipe contest is meant to identify the very best ideas for sauces, dips, spreads, and salsas. Those selected will be “Brand Prize Winners” and may see their creations go into production. If no recipe is deemed worthy of that pricey undertaking, the winners will be paid $1,000.

Still, this is an opportunity for a creative entrepreneur to get a product to market, no easy feat in a highly competitive marketplace. The San Francisco company says, “This is where a meat and potatoes industry meets the new world concept of crowdsourcing.”

If a product does go to market the amount earned will depend entirely on how well the product sells. Royalties are highly unlikely to reach the lofty sum of $1 million, but a successful product could earn thousands for its creator.

The contest is open to both food professionals and amateurs, who are invited to submit their entries via an online form.

To learn more about the contest, go to: Dave’s Gourmet Recipe Contest

For info on the award-winning hot sauces from Dave's Goumet go to: The Great American Hot Sauce Collection

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

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

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

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Coffee Crop in Costa Rica (©photo by Lisa Welbourn)

Over 20,000 coffee drinkers join former barista Sam Greenblatt’s campaign on Change.org calling on Starbucks to sell at least one brewed fair trade coffee option in each U.S. store every day of October, which is National Fair Trade Month.

Greenblatt, a former Starbucks barista and coffee enthusiast, launched the online petition campaign on Change.org after learning that European Starbucks stores offer 100% fair trade-certified coffee and espresso to customers.

“When I worked as a barista for Starbucks, I admired the company’s commitment to treat employees and customers with fairness and respect,” said Greenblatt, who worked at a Starbucks store in Cambridge, Massachusetts in 2006 and 2007. “It’s time for Starbucks to expand that commitment to the farmers who grow Starbucks coffee by offering at least one daily brewed fair trade coffee option in their U.S. stores.”

Americans Want the Same Fair Trade Choices as Europeans

News of the campaign’s success is likely to increase pressure on Starbucks. In just a fews days, thousands of people have joined the campaign, and Greenblatt says he hopes the thousands of signatures from Starbucks customers in the U.S. will prove to the company that Americans want the fair trade-certified choices European customers have.

“Sam has done an impressive job organizing thousands of supporters around an issue he cares deeply about,” said Amanda Kloer, Director of Organizing for Change.org, the world’s fastest-growing platform for social change. “As a former Starbucks barista, he’s in a unique position to call for change within the company. Change.org is about empowering people to fight for the issues that matter to them, and it’s been incredible watching Sam’s campaign take off.”

To learn more about the campaign & petition, go to: Change.org

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

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

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

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Signs at Occupy Wall Street (©photo by Jeff Deasy)

Photographed at Washington Square Park in Manhattan on Saturday, October 7, 2011, at Occupy Wall Street gathering.

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Flag & Fireworks (© Daniel Padavona | Dreamstime.com)

"The end of labor is to gain leisure." -Aristotle

"Take rest; a field that has rested gives a bountiful crop." -Ovid

"The strongest bond of human sympathy outside the family relation should be one uniting working people of all nations and tongues and kindreds." - Abraham Lincoln

"If capitalism is fair then unionism must be. If men have a right to capitalize their ideas and the resources of their country, then that implies the right of men to capitalize their labor." - Franklin Lloyd Wright

"Only a fool would try to deprive working men and working women of their right to join the union of their choice." - Dwight David Eisenhower

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Afternoon Alfresco (© Photographer: David Hancock | Agency: Dreamstime.com)

Hello Friends,

We are seeking a recommendation for software to track weekly restaurant specials.

It must be capable of tracking recipes with photos, cost per serving, sales performance, and customer reactions/ratings.

If you have a software recommendation please call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

Thanks, Jeff

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

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The Flag (photo by Jane M. Sawyer, courtesy of morguefile.com)

"Any society that would give up a little liberty to gain a little security will deserve neither and lose both."
- Benjamin Franklin

“The preservation of the sacred fire of liberty and the destiny of the republican model of government are justly considered... deeply, ...finally, staked on the experiment entrusted to the hands of the American people.”
-George Washington

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Destileria La Caravedo (©photos courtesy of Pisco Porton)

Venerable traditions have produced a legacy of fine spirits around the world. The French have their cognac, the Scots have their single malts, Russians and Poles have their vodkas, and Peruvians have Pisco!

On a recent evening in Manhattan we received an education par excellence from the man who is probably the world’s foremost Pisco expert, Peruvian and Master Distiller, Johnny Schuler.

Pisco is among the most unique liquors, elegantly distilled from wine by strict protocols that Mr. Schuler himself helped establish. Some call it an unwooded brandy, but that contradiction in terms just accentuates the singular nature of Pisco, a liquor so clean it glistens when neatly poured into a clear glass.

The distilling of Pisco was begun in the 1600s by Peru’s Spanish occupiers. Today, the Pisco Sour is a mainstay at all kinds of occasions in what was once the land of the Incas. It enjoyed some popularity in the U.S. in the 19th century, when the Pisco Punch was served in San Fransisco’s watering holes, but it virtually disappeared from the states with the onset of Prohibition.

Johnny Schuler

Mr. Schuler and his business partners are on a mission to reintroduce Pisco to American imbibers with a new premium creation, Pisco Portón. Mr. Schuler oversees its distillation in a most personal way, tasting each batch underway at the Destileria La Caravedo until it is ready to serve. Under the rules he helped develop, Pisco must be distilled to proof rather than watered until the desired strength is achieved. It is a painstaking process that assures the singular quality of the spirit.

The work takes place in a state of the art facility on the same site as the oldest distillery in the Western Hemisphere, where Jesuit priests distilled Pisco in 1684. No other place on earth has the same terroir. The vineyards are guarded by mountains and there is almost no rain, but plenty of warm sunshine during the day, followed by chilly nights.

Sustainablility

Pisco Portón is committed to eco-friendly business practices and sustainability. Thus its new distillery was constructed with many waste reducing features, including a roof garden to naturally convert carbon dioxide emitted by fermentation into oxygen. There are gravity-fed channels at decrease reliance on electrical pumps, and a water treatment system that recycles water from the distillation process into irrigation water for the vineyards.

To learn more about Peru’s historic spirit, go to: Pisco Portón

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

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

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

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Tulips & Easter Eggs (© Alexander Raths | Dreamstime.com)

'Twas Easter-Sunday. The full-blossomed trees
Filled all the air with fragrance and with joy.

~Henry Wadsworth Longfellow, Spanish Student

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

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

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

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(Photos by Theo Wargo/WireImage for Saks)

The In Good Taste event at Saks Fifth Avenue last night had an unbelievable turn out at the 50th street store. Four hundred guests attended and enjoyed an unforgettable night of fashion and food to benefit City Harvest.

Saks partnered with New York Magazine and dedicated one night to fashion and food. Customers received a $100 Saks Fifth Avenue gift card in honor of their kind donations of $100 to City Harvest. Designers partnered with some of our favorite New York City restaurants to create a unique brand experience that connected New York fashion and food lovers and encouraged shopping to raise money for City Harvest.

Notable chefs and fashion designers such as German Lucarelli from Da Silvano, Dan Kluger from ABC Kitchen, designer Chris Benz attended. Kudos to all the partners who made the worthy event such a success:

Agnona partnering with Serafina
Akris Punto partnering with Bouchon Bakery
Armani Collezioni and Armani/Ristorante
Brunello Cucinelli and Eatalian Style
Burberry London and Gordon Ramsay at The London
Calvin Klein Collection partnering with Philippe Chow
Carcharel partnering with Asellina
Chris Benz partnering with The Hurricane Club
Donna Karan partnering with L’Artusi
Escada partnering with Gusto
The Fur Salon partnering with Limani
Lida Baday partnering with Café SFA
Max Mara partnering with Da Silvano
Michael Kors partnering with ABC Kitchen
Moschino partnering with Avara
Philosophy di Alberta Ferretti partnering BLT Steak
Piazza Sempione partnering with Stuzzicheria
Ralph Lauren Black Label partnering with 10 Downing Food & Wine
St. John partnering with Fulton
Stella McCartney and B.E.S
TSE partnering with Pan American
Yigal Azrouel partnering with Park Avenue Café

To learn more about City Harvest’s wonderful work to feed New Yorkers in need of a helping hand, go to: City Harvest

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

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

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

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Polyface Eggmobile (©photo courtesy of Polyface Farms)

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

Among several main characters, FRESH features urban farmer and activist, Will Allen, a 2008 recipient of the MacArthur “genius” grant and recently named one of Time’s 100 most influential people; sustainable farmer and entrepreneur Joel Salatin, made famous by The Omnivore’s Dilemma, the best-selling book by Michael Pollan, who is also featured in the movie; and, Kansas City supermarket owner David Ball, who is challenges our Wal-Mart-dominated economy every day by stocking his stores with products from local suppliers.

The film's director, ana Sofia joanes, says:

FRESH portrays a movement that is happening in America and worldwide. The alternative food market is the fastest growing market in the United States, even though it still makes up a minuscule percentage of the food economy. And it’s incredibly energetic. Where it will lead us, I don’t know. Lin Yutang, a Chinese writer and inventor, said that “Hope is like a road in the country; there was never a road, but when many people walk on it, the road comes into existence.”

Director ana Sofia joanes

FRESH tells the stories of real people, connecting audiences not with facts and figures or apocalyptic policy analysis, but with examples of personal initiative and concrete ways to engage in a new food model.

To learn where you can see the film, or possibly host a screening, go to: FRESH the Movie

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

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

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

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Reefs in Galley Head (photo by Enzo Cositore, courtesy of morguefile.com)

Here's an Old Irish Blessing for you:

May you live as long as you want, And never want as long as you live.

And an Irish Quotation:

Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat. - Alex Levine

For travel info and special offers on trips to Ireland you can visit: Ireland.ie

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Farmers Market (©photo by Rodney Campbell, courtesy of morgueFile.com)

Written by Derek Singleton, Software Advice

The locavores are swarming and the popularity of local food is increasing across the nation. The number of farmer’s markets has more than tripled since the USDA started tracking these numbers in 1994 – increasing from 1,755 to 6,132. In 2010, direct sales from farmers to consumers increased to over $1.2 billion. And consumers aren’t the only ones with a rising demand for local food. More and more, organizations such as supermarkets, restaurants, schools and others are sourcing food locally.

To meet this burgeoning demand, local food distributors must scale up their operations from direct sales of small quantities to wholesale transactions. The problem, according to Michelle Miller of UW Madison’s Center for Integrated Agricultural Systems, is that “a lot of the mid-scale distributors, the logistics people who used to consolidate produce, have gone out of business.”

Local distribution networks, termed “food hubs,” are trying to fill that void. Food hubs are like farmers’ markets and distributors rolled into one. They surfaced to provide local farmers with the infrastructure to store, process, distribute, and market local food to consumers and institutions. The current demand for local food positions food hubs to expand their role in food distribution. However, they lack the necessary technology to manage operations on a larger scale.

Managing Through Low-Tech Means

Most food hubs are decidedly behind the curve technologically. Transactions are usually coordinated through a combination of phone, email, and fax. Everything from scheduling pickups and drop-offs to planning routes is handled in this manner. Managing transactions like this may be feasible for the moment, but it won’t work as food hubs expand. To effectively manage relationships with more customers and farmers, they’ll need more advanced technology. This will range from Internet databases for managing customers relationships to distribution software to manage logistics.

Luckily, technology solutions for food hubs are surfacing. Three promising ones are match-making services, Internet-based buying clubs, and distribution management systems. None of these technologies are exactly new – but their adaptation to food hubs is. Each product provides food hubs with a way to get their local produce out to the general market more efficiently.

Matchmaking Programs

Food hubs have helped farmers overcome the marketing obstacle by using online match-making programs that link producers to buyers. These match-making programs are interactive communities that function a lot like Match.com for local food. Local food lovers can log on and find their perfect peach in just a few clicks. There are two general types of match-making services: those that link buyers to local food, and those that add a distributor to the mix.

An example of the first type is a pilot program called Food Hub, released by the non-profit Ecotrust. This program provides a forum for buyers and sellers to interact. Buyers seeking local food can find nearby sellers, but its up to them to complete the transaction and pick up the food. This leaves an empty middle in the supply chain, forcing buyers and sellers to coordinate the logistics.

Making the match is critical but bringing the food to the buyer is also very important. The platform FarmsReach helps address some of the logistical issues issues related to local food distribution. Their matchmaking tool links buyers, sellers, and distributors. The link to a distributor helps small and mid-size farmers address the challenge of delivering their produce.

Internet-Based Buying Clubs

For food hubs that want to distribute the produce themselves, an Internet-based buying club is a good option. This has been a popular method of aggregating buyers and sellers since the early 2000’s. Buying clubs work by farmers pooling together their crops and delivering a single order of goods to multiple customers. Buying clubs are a logical method of delivery for food hubs as it allows them fulfill many orders with a single drop. These Internet-based buying clubs simultaneously help food hubs connect with customers and simplify distribution operations.

One of the most impressive examples of a food hub using this distribution method is the Oklahoma Food Co-Op. It has over 3,000 members, and processes more than 700 orders a month. Every month, the co-op’s 200 producers meet to fill orders from the buying club and crisscross the state to deliver to the more than 50 drop-off locations. The buying club helps the Oklahoma Food Co-Op aggregate produce and cut down on the number of drops that need to be made – but it does nothing to help manage inventory and plan distribution routes.

Distribution Management Systems

To manage inventory and plan distribution routes, food hubs need something that is more powerful than a matchmaking program or an Internet buying club. According to the USDA, developing a solution for efficiently planning routes is one of the most critical pieces to scaling up food hubs. This is a missing piece in the effort to enable local food to reach more buyers in the community.

Distribution software can help food hubs pull together the advantages afforded to them by matchmaking programs and Internet-based buying clubs. The main benefit is the ability to track delivery trucks and plan delivery routes. Tracking delivery trucks and planning routes will help food hubs deliver produce along the most efficient routes and keep feel usage down. These benefits will be critical to avoiding waste in distribution operations.

Putting It All Together

There is one major obstacle holding food hubs back from adopting distribution software: cost. Traditional food distribution software can cost tens of thousands of dollars, which is more than food hubs can pay. Even the most profitable food hubs don’t have such large budgets.

However, Software as a Service (SaaS) options are beginning to offer affordable options to food distributors. These solutions provide software via the Internet and offer friendly subscription-based pricing that food hubs can afford. The lower up-front costs of the SaaS model holds promise for food hubs that need to get a better handle on their logistics.

If food hubs can combine the customer-facing applications of Internet based buying clubs and matchmaking services with distribution software, they will be equipped to expand their operations.

To learn more about the topic, go to: Software Advice

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

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

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

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Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)

“Mardi Gras is a thing which could hardly exist in the practical North. For the soul of it is the romantic, not the funny and the grotesque. Take away the romantic mysteries, the kings and knights and big-sounding titles, and Mardi-Gras would die, down there in the South.” -Mark Twain

Laissez Le Bon Temps Roulet!

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

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

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

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The White House (photo by Dr. Steven L. Berg, courtesy of morgueFile.com)

“I am a success today because I had a friend who believed in me and I didn't have the heart to let him down...” - Abraham Lincoln

“A little rebellion now and then... is a medicine necessary for the sound health of government.” - Thomas Jefferson

“If I had eight hours to chop down a tree, I'd spend six hours sharpening my ax.”
- Abraham Lincoln

“I would rather be exposed to the inconveniences attending too much liberty than to those attending too small a degree of it.” - Thomas Jefferson

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Roses & Candy (©photo by Ladyheart, courtesy of morgueFile.com)

"Love looks not with the eyes, but with the mind; and therefore is winged Cupid painted blind." - William Shakespeare

"I love those who yearn for the impossible." - Johann Wolfgang von Goethe

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Father & Son (photo by Mary R. Vogt, courtesy of morguefile.com)

"Blessed indeed is the man who hears many gentle voices call him father!" -Lydia M. Child, Philothea: A Romance, 1836

"When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much he had learned in seven years." -Mark Twain, 'Old Times on the Mississippi', Atlantic Monthly, 1874

"One father is more than a hundred Schoolemasters." -George Herbert, Outlandish Proverbs, 1640

"Old as she was, she still missed her daddy sometimes." -Gloria Naylor

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At the Ballpark (photo by Taylor Schlades, courtesy of morgueFile.com)

The menu choices at America’s baseball stadiums may have evolved well beyond the “peanuts and Crackerjacks” celebrated in song, but in recent years they have come to include more healthy and local food choices. Regardless, the venerable hot dog still reigns supreme according to the National Hot Dog and Sausage Council's annual survey.

Fenway Park Ranks #1

Fenway Park, home of the Boston Red Sox is expected to top the Major Leagues by serving up more than 1.67 million hot dogs during the 2010 season. Fenway franks are always boiled and grilled, and served on a New England style bun (split from the top) and topped with a choice of mustard and relish. Fenway is also the first MLB ballpark to install a kosher hot dog vending machine.

An impressive total for New England’s cherished ballpark, but still only a fraction of the more than 21 million hot dogs expected to be served at Major League stadiums across the country.

Healthier & Sustainable Options in the Mix

In a welcome sign of the times, healthier food options are joined by recent improvements on sustainable practices in the often staid world of big-time sports. Aramark, a service provider to 15 Major League stadiums, says it works 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 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.

Plenty of Calorie-Packed Favorites for Traditionalists

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.

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

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

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

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The Academy of Motion Picture Arts and Sciences is providing Oscar® viewing party kits with everything you need to throw a successful party at home. The 82nd Annual Awards ceremonies will take place on Sunday, March 7th, with co-hosts Steve Martin and Alec Baldwin.

• Visit the Academy’s website and download Oscar ballots, party play-along games, recipes, cocktails ideas and much more – invite your family and friends.

• Event producer Cheryl Cecchetto shows you the “10 Must Haves” for throwing an award-winning party.

• Master Chef Wolfgang Puck cooks and provides you with delicious and easy-to-make-at-home recipes.

• Executive Pastry Chef Sherry Yard shows you how to bake a yummy dessert.

Moët & Chandon, the exclusive champagne of the 82nd Academy Awards®, has provided a special cocktail that will wow your guests:

The Moët Golden Glamour Cocktail

Ingredients for 1 Drink

• ¼ Ounce vanilla liqueur
• 1½ Ounce passionfruit juice
• 4 Ounces Moet & Chandon Imperial champagne
• Mint sprig, for garnish

The kit includes a video on preparing the Moët Golden Glamour Cocktail.

To view the video & the rest of the kit's contents, go to: Oscar’s Party Kit

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

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

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

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Sweet Honey (photo by Rick Tango)

A child's cough from a common cold is no reason to go out and buy an expensive cough medicine that carries risks. Scientists have concluded that a spoonful of honey can quiet a child’s nighttime cough and help them sleep better. According to a Reuters Health report, the researchers found that, “When compared to the cough syrup ingredient dextromethorphan or no treatment, honey came out on top.”

"The results were so strong that we were able to say clearly that honey was better than no treatment and dextromethorphan was not," Dr. Ian M. Paul of Pennsylvania State University in Hershey, one of the study's authors, told Reuters Health.

The report went on to say, “There is currently no proven effective treatment for cough due to an upper respiratory infection like the common cold. While dextromethorphan is widely used, there is no evidence that it works, and it carries risks.”

Honey isn't recommended for infants younger than one year old because of a small risk of botulism, but it’s generally safe for older kids. In the study children were given doses of honey equal to recommendations for cough syrups; half a teaspoon for two- to five-year-olds, a teaspoon for six- to eleven-year-olds, and two teaspoons for children twelve and older.

To read the Reuters Health report cited above go to: Honey eases nighttime cough

Our friend Marina Marchese, the Founder of Red Bee Honey Farm in Connecticut, has written a marvelous book on the wonders of honey and it's healing properties To learn more about it go to: Honeybee: From Hive to Home, Lessons from an Accidental Beekeeper

If you’d like to try some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:

Spring Clover Liquid Honey

Clover & Creamed Honey Gift Box

Wildflower Liquid Honey

Wildflower & Comb Honey Gift Box

Chunk Honey

Comb Honey

Creamed Honey

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Chicago-area chefs will join wineries, brewers and mixologists for Common Threads’ 1st Annual World Cookout. This very special late-summer party will be held on Thursday, September 17th at Fulton’s on the River, from 6:30 pm to 9:30 pm, to raise money for the disadvantaged children in the nonprofit organization’s after-school cooking programs.

Common Threads teaches low-income kids to cook wholesome and affordable meals because they believe that hands-on cooking classes can help prevent childhood obesity and reverse the trend of generations of non-cookers, while celebrating cultural differences and the things people all over the world have in common. Common Threads' students have exhibited a 96% improvement in healthy food choices and 82% have limited their junk/fast food intake to one or fewer times per week.

The Chef Advisory Board of Common Threads boasts masters like Tyler Florence, Stephanie Izard, Bill Kim, Michelle Bernstein, Nigella Lawson, Jamie Oliver, and Giuseppe Tentori. These chefs have volunteered recipes for the children to create and guest teach in the organization’s kitchens.

Chefs confirmed for the 1st Annual World Cookout are: Rodelio Aglibot, Sunda; Robert Andrea, Jake Melnick's; Greg Biggers, Fulton's on the River; Radhika Desai, Top Chef Season 5; Jonathan Fox, La Madia; Gale Gand, TRU; James Gottwald, Rockit Bar & Grill; Rick Gresh, David Burke's Primehouse; Sarah Grueneberg, Cafe Spiaggia; Suzanne Imaz, Cafe Des Architectes; Stephanie Izard, Top Chef Season 4; Bill Kim, Urban Belly; Mark Mendez, Carnivale; Martial Noguier, Cafe Des Architectes; Chris Pandel, The Bristol; Toni Roberts, C-House; Giuseppe Tentori, Boka; Dominique Tougne, Bistro 110; Rey Villalobos, Table Fifty-Two; Paul Virant, Vie; and Mixologist Adam Seger, Nacional 27.

General Admission is $75 per person and the VIP package is $150 per person. The VIP package includes general admission to the World Cookout, plus a special VIP reception at 5:30 p.m. and an after-party beginning at 9:30 p.m.

For more information on the nonprofit organization and to purchase tickets go to: Common Threads

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

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The Independent Cocktail (photo courtesy of Chopin Vodka)

There are many reasons for the rising interest in backyard and community gardening. The desire for fresher, tastier and healthier food, rising food prices, reducing carbon emissions, and food safety concerns are all motivating folks to take up tilling the soil.

“Community gardens are full for the first time in years, seed sales are up and memberships in home gardening groups are gaining,” according to an article in the Press-Enterprise. Anecdotal evidence suggests that more restaurants are growing their own ingredients. Some, like New York’s Blue Hill, operate their very own farms.

But bartenders too? The answer is yes, according to the San Francisco Chronicle, where Camper English reports, “Lately, more (Bay Area) bartenders are doing the gardening work themselves, for the same reason that backyard gardeners seem to have appeared everywhere.”

The article in the Chroncile describes gardening for cocktail ingredients as a growing phenomena. Here is just one of the writer’s examples of the trend:

Within the city, patios and rooftops are being used to grow garnishes. The Fifth Floor restaurant offers three homegrown "Herb Garden Cocktails" - a Sagerac with fresh sage leaves, a rosemary cocktail and a version of the Lonsdale with basil leaves. Assistant General Manager Scott Stewart says the restaurant initially planted herbs to make use of extra garden space in its garden. But it has since become a point of pride.

If you’d like to read the article in the Press-Enterprise cited above go to: Community gardens growing in popularity amid rising food prices, health scares

If you’d like to read the article in the San Francisco Chronicle cited above go to: More bars growing own cocktail ingredients

For the recipe for the cocktail pictured above go to: The Independent by Chopin Vodka

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

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Windmills at Sunset (photo by Dan Tombs, courtesy of morguefile.com)

Missouri is nicknamed the “Show Me State" and droves of visitors want an up-close look at the twenty-seven wind turbines going strong on the Bluegrass Ridge Wind Farm in King City. As our friends at American Farmland Trust have pointed out, “Wind farms are just one way farmers are simultaneously helping to solve our energy needs while providing farms with a new source of income.”

“Busloads of senior citizens and school children from Kansas City and the surrounding area have already made trips to King City…a small town with only two restaurants,” according to an article in the High Plains Midwest AG Journal. The power generated by the wind turbines on the Bluegrass Ridge Wind Farm “is enough electricity for 20,000 average-size homes. The Journal reports that according to Gentry County Treasurer Linda Combs, the wind farm brought in $585,922 in additional tax dollars to be used for local schools and infrastructure improvements. The needed maintenance of the wind generators has created eleven full-time jobs. The article goes on to say that, “On the average, landowners receive $3,000 a year for each tower on their property.”

Interest from visitors traveling to see the wind turbines has been so high that a local group of residents has applied for a grant to build a wind farm education center.

If you’d like to read the article in the High Plains Midwest AG Journal cited above go to: Visitors center planned for Missouri wind farm

To view previous posts on the topic go to:
1. Texas Winds Are Reaping Energy & Jobs
2. Suburban Homeowners Turn to Wind Power
3. Greening the Rust Belt
4. An Ancient Idea

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

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Looking for a fun evening out in Minneapolis that will benefit a couple of terrific causes? If that sounds enticing the non-profit Partnership Resources is joining with the American Culinary Federation, Minneapolis Chefs chapter to present a fantastic new fundraising event: A Taste of Art. Just weeks away, the gourmet event will raise much-needed funds for services for adults with developmental disabilities and the Chef's Scholarship Fund.

A Taste of Art will Feature:

Tasting stations featuring food from the American Culinary Federation's world-class chefs

• Artwork from Partnership Resources' artist on display and available for purchase

• Exhibits highlighting the dynamic programs of Partnership Resources, Inc.

• Silent and Live auctions

• Live Music

• Much, much more for foodies and all community-minded people...

Event Details:

• When: Sunday, September 13th, 2009, 5:00 to 8:00 pm
• Where: The Doubletree Hotel Minneapolis-Park Place
• Tickets: $75*
• V.I.P. Tickets: $125* and include:
- Early reception with Chefs & Artists from 4:00 to 5:00 pm
- Complimentary Wine & Champagne
- Exclusive Appetizers
- Gift Bag
• Attire: Business Casual
• Tickets Available: Online or by calling Partnership Resources at 612-331-2075 (Monday - Friday 8:00 am – 3:00 pm)
*$50 of ticket price is tax deductible

For further info and to purchase tickets go to: A Taste of Art

About Partnership Resources

PRI works to provide appropriate opportunities for individuals with disabilities to play a respected and valued role in community life. Although most clients served by PRI are seeking employment, their community development efforts promote the use of community resources as the natural place for clients involved in recreation, volunteer, seniors, employment or any combination of these opportunities.

About the American Culinary Federation

The American Culinary Federation (ACF) is the largest professional chefs organization in North America and is dedicated to "promoting the professional image of American chefs worldwide through education of culinarians at all levels."

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

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Grape Vines in Sonoma (photo by David Ellis, courtesy of morguefile.com)

The 2nd Annual Sonoma Wine Country Weekend will feature tastings, tours, demonstrations and seminars showcasing over 200 artisan wineries, growers, chefs and food purveyors. It is the area’s largest wine and food fundraiser, having donated more than $8 million to local charities that support students, children, farm workers and people in need.

One of the country’s premier food and wine events, the three days of activity includes the 30th Annual Showcase: Taste of Sonoma, which will take place Saturday, September 5th from 11:00 am to 4:00 pm at Sonoma’s famed MacMurray Ranch vineyards in Healdsburg. Sonoma Wine Country Weekend will culminate on Sunday September 6th with the 17th Annual Sonoma Valley Harvest Wine Auction at Cline Cellars in Sonoma.

“Taste of Sonoma is an epicurean event unlike any other,” said Executive Producer Maureen Cottingham, “offering boundless opportunities for wine lovers and foodies alike to sip and savor the diversity of our rich farm-to-table heritage alongside the growers, winemakers and chefs who’ve made Sonoma one of the world’s great food and wine destinations.”

Some of the Highlights

• Sonoma County Appellation Grand Food and Wine Tasting: An immersion experience, with more than 150 wineries pouring thousands of wines, and over 60 local chefs whipping up divine pairings. This is a rare opportunity to go one on one with artisan producers representing the four distinct appellations of one of the most diverse and bountiful growing regions in the world.

• Sonoma's Sommelier Stars Wine and Food Tasting Tours: Sonoma's own celebrity sommelier, Christopher Sawyer, has assembled an all-star team of nationally acclaimed sommeliers who will be on-hand to provide 30 minute guided tours through the Grand Tasting Tents. With their knowledgeable guidance, guests will discover hidden gems, try new varieties, and enjoy expert insights on expanding their wine appreciation and knowledge. Registration is taken the day of the event.

• The Gloria Ferrer Bubble Lounge: Located at the entrance to Showcase: Taste of Sonoma, the Gloria Ferrer Bubble Lounge offers visitors a chance to toast the day with a bit of bubbly paired with small bites, presented by Cindy Friedman, Gloria Ferrer Caves and Vineyards Certified Wine Educator.

• The Crushpad: A unique “grape to glass” tasting and demonstration presented by local grape growers and winemakers. Guests will sample freshly picked grapes, juice from a basket press demonstrating and finally a taste of the finished bottled wine from the highlighted vineyard, presented by the Sonoma County Winegrape Commission.

• The Gourmet Kitchen: Steel Chef Competition and Cooking Demonstrations: Sonoma County's most celebrated chefs face off in a fast paced, fun and educational competition for the coveted title of Sonoma County's Chef of Steel. The audience will learn to flip, dip, chop and whip like the pros in the demonstration kitchen, where throughout the day Sonoma's top chefs will share the tricks of the trade, including new recipes, techniques and innovative ways to flavor food.

• Sonoma County Marketplace: Explore the bounty of one of the world’s most fertile food sheds brought to market by small, local family farms. Guests can browse, sample and purchase high-quality, artisanal ingredients used by local chefs and explore the new sustainable and organic area, to learn how to incorporate “green” foods and products into the home pantry.

• Silent Auction: Benefiting the Redwood Empire Food Bank: the Taste of Sonoma Silent Auction and Big Bottle Bid offers bidders a chance to take home prized bottlings from local winery cellars, one-of-a-kind etched bottles, and other terrific trips and packages.

• A Self-Guided Walk-Around Retrospective: “Legacy of the Land: 150 Years on a Russian River Valley Ranch”: Experience the living history of MacMurray Ranch through a never-before-seen exhibition detailing ranch life from the late 19th Century to today. The exhibit is displayed in the oldest structure on the ranch, called the Prune Shed in reference to the principal Russian River Valley cash crop of the early 1900s. From subsistence farming to elite Pinot Noir, the history of MacMurray Ranch tells a story of Sonoma County agriculture from the 1850s to the 21st Century. Experience this exhibition while enjoying MacMurray Ranch Wines!

Named one of the “Ten Best Wine and Food Events in the United States” by Celebrated Living magazine, Taste of Sonoma is a coveted ticket. General Admission is $150 per person. Visa Signature cardholders receive a special price of $95 per person, as well as other event perks when they use their card to purchase tickets. Grand Reserve tickets are $195 per person. Grand Reserve ticket holders receive additional privileges throughout the event and access to exclusive venues featuring rare wines, gracious hospitality and special behind-the-scenes benefits.

For more info and to purchase tickets go to: 2009 Sonoma Wine Country Weekend

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

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Come rain or shine, Hudson River Park’s annual Blues BBQ Festival is on for Sunday, August 23rd from 2:00 to 9:00 PM. As always, admission to the big family-friendly event is FREE!

The Festival brings some of the best blues bands from across the country together with 4 of the 10 Best New York City BBQ restaurants as rated by Citysearch. Held on Manhattan’s Pier 54 at West 14th Street, the event makes for a fantastic summer day on the historic Hudson River, a true feast for the senses with the sights, sounds, smells and tastes of a true southern BBQ experience!

Here’s the Entertainment Line-up for 2009:

2:30 Eden Brent
A native of the Mississippi Delta, Eden Brent is known for her vast repertoire of jazz and blues standards - and performs at special events throughout the Southern United States and around the globe.

3:45 Homemade Jamz Blues Band
Homemade Jamz’ Blues Band consists of three young siblings, the youngest blues band to sign with a major record label. Their 2008 debut album, Pay Me No Mind, features electrified Chicago- and raucous juke-joint-style songs. Blues legend B.B. King says, “These young kids have got energy, talent and do the blues proud with their own flavor. I believe they’ve got a GREAT future ahead.”

5:00 Eddy "The Chief" Clearwater
Tall, lean, and lanky Chicago southpaw Eddy Clearwater is a pioneer of West Side-style blues guitar and one of the Windy City's finest bluesmen. His exciting live performances have cemented his reputation as a masterful showman. Gospel, country, '50s rock, and deep-down blues are all incorporated into his slashing guitar attack.

6:15 Diunna Greenleaf
Diunna Greenleaf, the leader of Blue Mercy, is a native Texan (Houston) who has a background steeped in gospel music. She has developed "Diunna's style of Blues" in the same tradition as so many other great Texas blues men and women. She combines intricate patches of jazz, gospel and heartfelt soul to create a kind of blues that takes one on an emotional roller coaster ride. She has performed throughout the United States and at the Lugano Blues Festival and the Bern Jazz Festival, both in Switzerland, as well as the Cahors Blues Festival in France.

7:30 Michael Burks
“Michael Burks will singe the whiskers right off your face, kicking every tune in the butt with the chunkiest sustaining siren-wail of a tone this side of Albert King, by mixing back-snapping funk and traditional postwar blues grooves. He's a big, bad blues guitar slinger with a brawny tone. Fans of rompin', stompin' blues power are the beneficiaries of Burks' trials and tribulations, as his deeply emotional playing and singing derives from his personal experiences. In a blues world desperate for a post-Stevie Ray guitar hero, Michael Burks is an immensely talented guitarist and singer poised to fill the void... Big, fat guitar tone over modern funky blues...excellent” - GuitarOne

The BBQ Restaurants

Foodies who enjoy feasting with their hands should be well pleased with menu selections from 4 of the city’s best BBQ restaurants:

• Brother Jimmy's BBQ
• Dallas Jones Bar-B-Q
• Dinosaur Bar Be Que
• Mara's Homemade

Hudson River Park is the largest park to undergo construction in Manhattan since Central Park was created, and includes beautiful public piers, a waterside esplanade, and limited commercial activities at several sites. The Hudson River Park Trust is entrusted with completing the design and major construction phases, improving the park's Estuarine Sanctuary through public education, research and habitat enhancement, and providing free or low-cost recreational opportunities for both New York City residents and visitors.

If you’d like to learn more about the park & its recreational offerings go to: Hudson River Park Trust

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

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(photo courtesy of Faces & Names Lounge & Bar)

We’ve always found Faces & Names is a place where you don’t have to be regular to get treated like one, making it one of our favorite watering holes to visit ourselves or recommend to others in need of a little lift. So we’re very pleased to have just heard from our friend Alex Berzins, who manages the place, that Citysearch has nominated it as the best lounge in New York City!

Conveniently located on Manhattan’s West 54th Street, right off Seventh Avenue, Faces’ unpretentious, relaxed atmosphere makes for a pleasant stop whenever you’re ready for a restorative drink. The mix of locals, visitors and the after-work crowd are made to feel at home by folks who know how to make their guests feel appreciated. Some say it feels like the Cheers of Midtown, with friendly bartenders hosting as well as entertaining, and regulars that always go to their special spot at the bar.

Here’s what one delighted guest quoted by Citysearch had to say about her visit to Faces:

This place is WONDERFUL, WONDERFUL!!!! $5 drafts all the time, so no need to worry about hitting this place at "happy hour." Bartender, "Lisa" is especially friendly and made our visit even greater! She took the extra time to converse about local dining (not just the bar) and made dinner recommendations for us. We chose this place because it was less than a block from our hotel, but found that we couldn't have had better service if we had gone 20 blocks.

The back lounge with sofas provides an intimate atmosphere, and a second, more secluded bar. Whether you go for the friendly atmosphere or the delicious food and drinks, Faces is open daily from 11:00 am to 4:00 am, and the kitchen serves food until 3:00 am every night. Give Faces Famous Mini Burgers served on potato rolls a try with one of their delicious draft beers.

Faces is an outstanding after-work gathering place with several private party packages available for groups of up to 100. Give Alex a call for more information at (212) 586-9311 and tell him his friends at American Feast say hi and we’ll be by very soon to celebrate the joint's good fortune!

If you’d like to vote for your favorite New York City lounge go to: Citysearch

For more info on one of our favorite watering holes in NYC go to their web site: Faces & Names Bar & Lounge

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

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Detroit Skyline (© Icholakov | Dreamstime.com)

With regular reports of staggering job losses, foreclosures on homes, and predatory criminals, the people of Detroit have weathered a lot of bad news of late. Yet despite the grim headlines, the Barton-McFarlane Neighborhood Association has decided to take the matters of their city into their own hands.

Most major cities have hosted Taste Festivals to highlight the cuisine of local restauranteurs and to promote their city. The Barton-McFarlane Neighborhood Association has organized its own Taste Festival, known as "Taste of Soul", to spotlight the work they are doing to make improvements within their own community. The Association which boasts its own citizen radio patrol unit, afterschool tutoring programs, and a Focus HOPE food distribution service, is putting on the "Taste of Soul" Festival to raise funds for a building they wish to purchase to house the association’s many programs.

The "Taste of Soul" Festival will be held this Saturday, July 18th, at 8222 Joy Road on the corner of Roselawn Street from 10:00 a.m. until 7:00 p.m., come rain or shine. Participants can purchase food tickets for the delicacies being served by local caterers. Mouth-watering cuisine including ribs, turkey wings, red beans and rice, collard greens, jalapeno cornbread, sweet potato pie, peach cobbler, and sweet tea, will be available to Festival participants.

"For $5.00 you receive nine tickets, and you get to pick and choose what items you want to eat. All of the food is made from scratch, and is going to be delicious!", says Festival organizer Fredia Butler.

The revenue generated to put on the Festival was done solely with private donations. "We are not looking to the City of Detroit for money or a hand-out. The City just doesn't have it--the ordinary citizens have the power to make the City of Detroit a better place, this is our message." remarked Butler.

Since the mid-1960's, the Barton-McFarlane Neighborhood Association began organizing via potluck dinners in the homes of its residents. They would meet to express their concerns about the beautification and up-keep of their homes and surrounding common areas, crime prevention, and the leisure activities of its residents.

The "Taste of Soul" Festival is one of their more ambitious programs in recent years, but certainly not the last. "We intend to set the bar high for other neighborhoods here in Detroit. When a collective group of concerned citizens make up their minds to make change happen--there's no stopping us!", declares Butler.

To learn more about the "Taste of Soul" Festival, for interviews, vendor and volunteer opportunities, call Ms. Fredia Butler, (313) 934-7048

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

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Scrumptious! (photo by Bianca Meyer, courtesy of morguefile.com)

It's National Donut Day and Louisvillians eat more donuts per capita than people in any other U.S. city, according to research from the parent company of Hostess®. The company says, Louisville's favorite flavor donut is chocolate.

Did you know:

• The creation of the donut's "hole" is thought to have been the solution to the dilemma that appeared to plague early donut makers - having an undercooked center when the cakes were removed from the fryer.

• The origins of the beloved round cake with a hole in the middle is heavily debated with some sources giving sweet credit to Dutch settlers who are thought to have brought donut making techniques from Holland.

• Based on donuts bought in grocery stores, America's favorite donut flavor is glazed, followed by chocolate, powdered sugar and plain, according to Hostess®.

After Louisville the top five "donut" loving cities are:

• Cincinnati, Ohio

• Roanoke, Virginia

• Knoxville, Tennessee

• Indianapolis, Indianapolis

Happy National Donut Day!

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Peruvian Man Napping (© Photographer: Pavalache Stelian | Agency: Dreamstime.com)

Over the years there’s been compelling evidence that a Mediterranean-style diet rich in fruits and vegetables, whole grains, fish, nuts, and olive oil works wonders for keeping a healthy heart. The people who thrive on such diets have significantly lower rates of heart disease than those who consume a lot of deep-fried foods, processed meats, refined flour, and pure sugar. Drinking wine in moderation is far healthier than drinking soda.

But it seems that there may be more to the healthy results of the Mediterranean lifestyle than just the food and wine. After a study of more than 23,000 subjects, scientists from Greece’s University of Athens Medical School and the Harvard School of Public Health have found that a propensity for midday naps and siestas among Mediterranean cultures may be playing an important role in keeping people free of heart disease.

According to an article in Scientific American the researchers concluded that “those who took afternoon siestas of 30 minutes or more at least three times a week had a 37 percent lower risk of dying from heart disease than those who did not." Afternoon siestas have long been a part of daily life in Greece.

While Americans are accustomed to getting their sleep in a continuous stretch at night, quite a few Mediterranean and Latin American countries honor the midday nap or siesta. One explanation for the health benefit of a midday snooze is the relief it provides from stressful work. After a pleasant and relaxing sleep people can return to work with less chance of developing chronic stress, which has been implicated in heart disease.

If you’d like to read the article in Scientific American cited above go to: Napping May Be Good for Your Heart

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It is holiday season and for many that calls for a sip or two of some of the world's great whiskeys: American bourbons.

In celebration of seven generations of distillers and more than 200 years of heritage and craftsmanship, Beam Global Spirits has released "The Distillers Series" limited edition bourbons. The limited edition will be available through January of 2009.

"The Distillers Series" celebrates more than 200 years of bourbon heritage and craftsmanship, just in time for the holidays and the 75th anniversary of the repeal of Prohibition. Aged seven years to 90 proof, the company says the new recipe “offers a rich taste profile with a warm, lingering, mellow finish -- perfect for easy sipping.”

"The Distillers Series" bottle showcases key contributions from the seven generations of the Jim Beam family. Each premium bottle features high-quality direct printing, with photos of the distillers and a brief history of their accomplishments.

"As the only living distiller among the seven generations honored with 'The Distillers Series,' I work everyday to uphold the legacy we've created," stated Fred Noe. "These limited edition bottles are more than nice holiday gifts; they're the stories of my great-grandfathers and uncles. They're more than two centuries of history and tradition. And, more than anything, they're great bottles of bourbon."

The seven generations shown on "The Distiller Series" bottle include:

 Jacob Beam: Founder of the Jim Beam family of distillers, Jacob made a name for himself across the country with his Old Jake Beam Sour Mash, brought to market in 1795.

 David Beam: Youngest son of Jacob Beam, David adapted new techniques, including copper stills, to meet soaring demand for Old Jake Whiskey.

 David M. Beam: Known as the steady hand during the Civil War, David gambled 60 years of his family's legacy by dismantling the distillery formerly located in Washington County, Kentucky and rebuilding it in Nelson County by the Louisville and Nashville railroad. The gamble paid off, because with its newly acquired ability to ship product both north and south, The D.M. Beam Company gained a national following.

 James "Jim" Beauregard Beam: Jim Beam grew the family whiskey, now named Old Tub, to more than 10,000 barrels per year until Prohibition brought production to a halt. Following the repeal of Prohibition, at age 70, Jim and his son T. Jeremiah rebuilt the distillery by hand in 120 days. He shed the Old Tub name for Colonel James B. Beam, better known as Jim Beam Kentucky Straight Bourbon Whiskey, which is still the name today.

 T. Jeremiah Beam: Following the repeal of Prohibition, T. Jeremiah was determined to expand the distillery and maintain the quality standards his family had set years before. Known throughout Kentucky as a bourbon fanatic, T. Jeremiah's reign represents a legendary and inspirational chapter in the Jim Beam history.

 Booker Noe: After more than 40 years of distilling, Booker increased production 12 times and created The Small Batch Bourbon Collection(R) straight from the barrel.

 Frederick "Fred" Booker Noe III: Fred is the seventh generation distiller of Jim Beam, and is carrying forward the family legacy today. Fred was added to the traditional Jim Beam bottle label in September 2007.

For more information on "The Distiller's Series" and Jim Beam bourbon whiskey go to: Beam Global Spirits & Wine

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(Images courtesy of Keep the Feast Blog)

Publishing a blog that offers the rather unique combination of food and theology may seem surprising, but it comes naturally to Alice Kearney Alwin, publisher of the Keep the Feast Blog. She earned a Masters degree at the Yale School of Divinity and now teaches religion at the Marymount School in Manhattan. In addition to her writing she operates the Happy Lambs Catering Company.

Food often brings thoughts of faith and values to her mind. In one item Alice reflected on Dorothy Day, the American reformer, journalist and founder of the Catholic Worker, who “welcomed in the poor with coffee and apple butter sandwiches on Mott Street” in New York City. Ms. Day once pointed out, “People say, ‘What is the sense of our small effort?’ They cannot see that we must lay one brick at a time, take one step at a time.”

Don’t let Alice’s thoughtful ruminations on faith lead you to believe hers is a stuffy approach to religion. She is an enthusiastic advocate of feasting in celebration of her faith. She wrote on her website, “Fasting is good for the soul, but not for this blog.”

We sat down with Alice at Andre’s Café on Second Avenue in Manhattan to hear more about her mixing cooking, writing and teaching, and enjoyed some of Andre’s luscious pastries.

She told us her journey to blogging began when she developed a course at the Yale School of Divinity that combined food and theology. Part of her course work was the preparation and serving of meals, or more accurately feasts, to bring together members of the community. She found that when people shared a great meal together, differences in opinions got set aside and the community became stronger. They had a lot of fun too.

Alice has a lot of energy, so the success of her feasts at Yale was bound to inspire more activity on her part. She began the Keep the Feast Blog this past June. “I wanted to write more…and more consistently,” she said. Along with recipes accompanied by her photography she offers lively accounts of her adventures in cooking and serving food.

Alice traces her festive approach to faith to scripture. As she explained at Andre’s Café, “Christianity is a reason to feast. Every Sunday is the Feast of the Resurrection.” Sunday mass involves a sacrament with bread and wine, “If it was bread and water it wouldn’t be the same.”

Alice keeps in mind that John said, "Live abundantly." In her faith the liturgical calendar is a series of feasts and those celebrations should be joyous ones. Thus the presence of cocktail recipes on her website.

How does she manage to keep up with teaching full-time, writing, cooking and marriage? She says it has been worth all the effort and her husband “is very understanding and totally supportive.” Sounds like a match made in heaven.

If you’d like to visit Alice’s blog go to: Keep the Feast

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Americans in droves will be gathering with family for a Thanksgiving Day feast, but millions of families will need help this holiday season just to stay fed. Rising food prices and a tough job market have food banks across the country struggling to keep up with a rising tide of people in need of help.

Even in 2007, before the economy took a turn for the worse, a report from the U.S. Department of Agriculture said there were 36.2 million Americans struggling to get enough food to eat. About one out of three of those people went hungry at times. Many of those people have steady work, but it doesn’t pay enough to meet rising costs for housing and food. An article published by Reuters says the Los Angeles Regional Food Bank has seen demand rise by 41% from a year ago. Similar circumstances have been reported by food banks in Massachusetts, Arizona, Texas and many other states, but “donations aren’t keeping up.”

Local food drives are excellent for getting healthy food to hungry people and raising awareness among the more fortunate, but there are other ways to help. Feeding America is a nonprofit organization, formerly known as Second Harvest. The organization has a food bank locator on its website to make it easy to find a place nearby where you can bring food for those who need it.

Bringing food to a local food bank is a big help, but writing a check can be a very effective way to fight the problem. “For every $1 you donate, Feeding America helps provide 20 pounds of food and grocery products to men, women and children facing hunger in our country.”

To learn more about how you can help, find a nearby food bank, and make donations go to: Feeding America

If you’d like to read the Reuters article cited above go to: Will food banks need a bailout?

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French Winery in Aquitaine (© Photowitch | Dreamstime.com)

It was just last week ago that the Los Angeles Times reported that Pinot Noir, Chardonnay and Cabernet Sauvignon grapes were in short supply in California due to poor weather conditions. California winemakers “…believe that the state's wine grape crop could be 15% smaller than last year.”

This week the paper reports that French winemakers may be facing a grape shortage of their own. Wine production in France is expected to fall by about 5%. Only some of France’s wine region’s will face the anticipated shortage, according to the L.A. Times:

Vineyards in Bordeaux, Provence and other southern regions were particularly affected after buds that had developed early thanks to mild winter temperatures froze at the outset of spring. Bourgogne, Alsace, Champagne and other northern areas were spared since vines mature later there because of a colder climate.

Poor weather has played a role in the shortage of wine grapes in France, but the L.A. Times article explains that the shortage is also partly due to the fact that, “…some growers uprooted vines to combat overproduction.”

If you’d like to read the Los Angeles Times article cited above go to: French harvest of wine grapes expected to fall

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Freshwater Catfish (photo by Dawn M. Turner, courtesy of morguefile.com)

American consumers have been getting a lot of reports recommending the consumption of seafood on a regular basis to improve cardiovascular health and protect against dementia. There’s a great variety of fish on the global market these days. Some of it is familiar, but much of it is not so easily recognized by the average shopper.

According to a report in the New York Times, some merchants are wrongly labeling the fish. Doing so can fetch higher prices and sell endangered species to unsuspecting customers. The article noted that discovery of the mislabeling in the shops of New York City was made by some surprisingly sophisticated researchers:

In a tale of teenagers, sushi and science, Kate Stoeckle and Louisa Strauss, who graduated this year from the Trinity School in Manhattan, took on a freelance science project in which they checked 60 samples of seafood using a simplified genetic fingerprinting technique to see whether the fish New Yorkers buy is what they think they are getting.

They found that one-fourth of the fish samples with identifiable DNA were mislabeled. A piece of sushi sold as the luxury treat white tuna turned out to be Mozambique tilapia, a much cheaper fish that is often raised by farming. Roe supposedly from flying fish was actually from smelt. Seven of nine samples that were called red snapper were mislabeled, and they turned out to be anything from Atlantic cod to Acadian redfish, an endangered species.

The incorrect labels strongly suggest deceptive preactices that may well be taking place beyond the confines of New York City. It’s good to know that an efficient method is now available for checking up on those businesses suspected of putting profits before integrity.

If you’d like to read the New York Times article cited above go to: Fish Tale Has DNA Hook: Students Find Bad Labels

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Coffee in Hokkaido, Japan (photo by Daniel T. Yara, courtesy of morguefile.com)

It’s another Monday and all over the world people will be reaching for a cup of coffee to help get a week of work off to a good start. MSNBC reports that people in Moscow will pay the most dearly for a caffeine lift, “$10.19, including service, according to a new survey.”

That’s quite a bit more than the $3.75 people will be paying in New York City, but if you want to do better still you can visit Buenos Aires where a cup goes for $2.03. The figures come from a survey conducted by the London office of U.S. consulting firm Mercer.

It’s not just the coffee that’s expensive in Moscow. An international newspaper costs $6.00. According to MSNBC, “In addition to purveying the world's most ruinous roast, Moscow topped Mercer's overall cost of living index for the third year in a row, finishing ahead of Tokyo and London.”

If you’d like to read the MSNBC article cited above go to: Moscow tops most expensive cup of coffee list

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Fireworks (photo by Daniel Wolfram, courtesy of morguefile.com)

Rising food costs may be straining family budgets, but they won’t stop Americans from celebrating the 4th of July with good old-fashioned cookouts. An article in Gourmet Retailer cites new research from The Nielsen Company which says, “U.S. consumers are expected to purchase more than 110 million pounds or $2,15 million worth of hot dogs.”

According to the article in Gourmet Retailer,

Hot dogs aren’t the only item on July 4 menus, with consumers expected to purchase more than 25 million pounds or $117 million of fresh ground beef and more than 32 million pounds or nearly $71 million of frozen ground beef during the same time frame, while bratwurst and knockwurst sales will likely exceed $51 million. Carbonated beverage sales are also expected to soar, reaching a whopping $1.5 billion, or more than 240 million cases.

Sounds like a delicious day of high cholesterol intake, so we might follow our Independence Day celebration with a dinner of salad on the 5th!

If you’d like to read the Gourmet Retailer article cited above go to: High Food Costs Won't Rain on July 4 Celebrations

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Chili Wreaths (photo by Anna Kirsten Dickie, courtesy of morguefile.com)

There is a bit of folk wisdom that says if you eat a spicy meal just before retiring to bed your sleep will be punctuated with nightmares.

Anecdotal experience has given us no reason to believe in the nightmare scenario, but some Australian researchers have found that eating food spiced with chili sauce and mustard can lead to a fitful night of sleep. After a late night spicy meal, their subjects took longer to get to sleep and awakened from sleep more often.

The explanation? It may be that spicy foods cause a temporary rise in body temperature. Raised body temperatures have previously been seen to disrupt sleep.

If you’d like to read a New York Times article on the topic go to: The Claim: A Spicy Meal Before Bed Can Disrupt Sleep

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St. Bernard Puppy (photo by ofrockwood, courtesy of morguefile.com)

Does your dog harbor gourmet longings? Do you need to find a gift basket especially befitting a beloved, four-legged family member? Posh Pets Gourmet Food Company could be your answer.

According to the company’s web site, all treats are made fresh to order and contain no artificial flavors or preservatives. “Jimmy Chews” Cheese Biscuits and "Chewy Vuitton" Chicken Biscuits are among the luxuriously labeled menu items. Vegetarian selections are available and the “all-natural, gourmet treats have been enriched with Omega-3 to help promote healthy skin, coat and joints.”

The company boasts a unique line of gift baskets, treat containers, and "Birthday Pup-Cakes.” Even breathalyzer treats containing fresh parsley and mint are available to help your pet freshen up on the morning after the party.

If you’ve got a pet for whom only the best will do, try paying a visit to: Posh Pets Gourmet Food Company

Posted by Jeff Deasy at 12:10 AM | Permalink | Comments (1) | TrackBacks (0)

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Sleeping Beauty (photo by Kristine Kisky, courtesy of morguefile.com)

Scientists at Britain’s Oxford and Exeter universities have concluded that a mother's eating habits around the time of conception can influence the sex of her baby. It seems women who eat high calorie diets are more likely to give birth to a male child than women on restricted diets.

An article in the Guardian quotes Fiona Mathews, a specialist in mammalian biology at Exeter University, who led the research, as saying:

We were able to confirm the old wives' tale that eating bananas and so having a high potassium intake was associated with having a boy, as was a high sodium intake. But the old tale about drinking a lot of milk to have a girl doesn't seem to hold up. In fact, more calcium meant they were again more likely to have a boy.

The finding makes evolutionary sense and mirrors a similar effect seen in other animals. Females are more likely to be born when food is scarce, since they are more likely to produce at least some babies. Males are more of a gamble though, with some having lots of offspring and others having none.

The researchers warned against trying to determine the sex of a child with drastic dietary changes as those changes may cause other health problems for the mother and infant.

If you’d like to read the article in the Guardian cited above go to: What are little boys made of? Scientists pinpoint bananas

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

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

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Fortune Cookie (photo by Michael Connors, courtesy of morguefile.com)

In breaking news, the New York Times has reported that the debate over origin of the fortune cookie may have been settled. Japanese researcher Yasuko Nakamachi says the cookies are almost certainly of Japanese origin, despite their ubiquitous presence in Chinese restaurants around the world. About 3 billion fortune cookies are made each year. Most are made in the U.S.

In the New York Times article Ms. Nakamachi points to “...many references to the cookies in Japanese literature and history, including an 1878 image of a man making them in a bakery.”

Ms. Nakamachi is a folklore and history graduate student at Japan’s Kanagawa University. Her quest to determine the origin of the fortune cookie covered a span of six years. Her time was spent at Japan’s National Diet Library, pouring over old documents and drawings, and traveling to shrines and temples across the country to conduct interviews.

If you’d like to read the New York Times article cited above go to: Solving a Riddle Wrapped in a Mystery Inside a Cookie

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

U.S. Currency (photo by Dawn M. Turner, courtesy of morguefile.com)

Most American families are probably well aware that food prices have been rising. A report in The Toledo Blade confirms what they’ve been experiencing on the checkout line: food prices increased by 5.4% between November 2006 and November 2007, according to the Consumer Price Index.

Some staples of the American diet have seen very steep increases since 2000, according to the article. The price of a dozen eggs has gone from 97 cents in 2000, to $2.49. The cost of a gallon of milk has risen from $2.78 in January of 2000 to about $3.95 today, and the price of a fresh whole chicken has climbed from $1.05 to $1.49 a pound during that time. A rise in the cost of imported produce is largely attributed to the decline in the value of the dollar. Produce rose 1.7% in just one month, the largest increase in 14 years.

The Toledo Blade article quotes J. DiNuzzo, president of DiNuzzo Investment Advisors Inc., as saying, "The weaker currency is having an effect all across the board, all the way to food prices."

Sharply rising demand for biofuels and record-setting oil prices are also blamed as culprits making food more expensive. In Mexico, citizens have taken to the streets in protest of rising corn prices as that diet staple has been diverted from food to biofuel production.

The article indicates that food prices will continue to rise as the dollar grows weaker.

If you’d like to read The Toledo Blade article cited above go to: Food prices increase by 5.4%

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Grits, Eggs, Bacon & Toast (photo by Dawn M. Turner, courtesy of morguefile.com)

Grits are one of the American South's most recognizable foods, but it was Chicagoan Patrick Bertoletti who took home the $4,000 first prize in the Louisiana Downs Grits-Eating Championship. A chef who sports a Mohawk haircut, Mr. Bertoletti consumed 21 pounds of grits in 10 minutes, outpacing Timothy “Eater X” Janus of New York City, who ate 20 pounds for a second place finish.

Southerners can take heart that one of their own may soon claim the coveted title as they have some excellent prospects. In fourth place was Sonya “The Black Widow” Thomas, of Alexandria, Virginia, who downed 18.5 pounds of grits in 10 minutes. Finishing fifth was Hall “Hoover” Hunt, of Orange Park, Florida, who ate 15 pounds of grits.

To read full coverage of the event in the Shreveport Times go to: Chicagoan wins La. Downs grits-eating championship

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

Savoring Wine (photo by Luis C. Tejo, courtesy of morguefile.com)

Seasoned wine lovers know the quality of a wine often bears little relation to its price tag. Expensive wines can be disappointing vintages from great wineries. Wines that haven’t achieved media recognition can be had at a price representing incredible value.

But with all the wines on the market, and seemingly endless introductions of more choices, finding those affordable wonders can be tough. Luckily for wine lovers, writer Eric Asimov of the New York Times arranged a tasting by wine aficionados and has written an article on their selections for the best wines for $10 or less.

As you’d expect, finding those wines was no easy task. Mr. Asimov says in his Wines of the Times article,

Frankly, the $10-and-under price range may represent the cheapest wines, but I feel the best values are in the $10-to-$20 range, where you can find sensational wines made by small producers using traditional techniques. These sorts of wines are much harder to find at $10 and under.

To read the article cited above & see which inexpensive wines made a fine impression go to: Happiness for $10 or Less

Posted by Jeff Deasy at 12:10 AM | Permalink | TrackBacks (0)

(photo courtesy of morguefile.com)

The outbreak of widespread and lethal poisoning from pet food has a lot of people looking for safer alternatives. Many have joined the ranks of those who prepare meals for their pets themselves, a practice once seen as a little eccentric.

At specialty food shows we've seen a trend toward fancier & healthier pet food that has been underway for some time. In 2005, organic pet food sales reached $30 million, according to the Organic Trade Association. That was up 46% from 2004, but a small part of the $16.1 billion Americans are expected to spend on feeding their pets in 2007. Still, there are small specialty firms that make organic, vegetarian and even low-carb pet food selling for premium prices. Some of them are making pretty good money doing it!

To read an article on pet food entrepreneurs in Business Week go to: A Growing Appetite for Healthy Pet Food

To read an article from the New York Times on home cooking for pets go to: "Home Cooking for Pets Is Suddenly Not So Odd

Posted by Jeff Deasy at 11:51 AM | Permalink | TrackBacks (0)

[via Boing Boing]

Enough said?

Posted by Tim Tango at 11:25 AM | Permalink | TrackBacks (0)

(photo courtesy of morguefile.com)

Want to cut down your calorie intake? Best skip that soda and have a glass of water instead. Want to cleanse your system? You can't beat a glass of water. We hear a lot about making food choices that will be good for our health. We don't see as much information on what we should be drinking and what we should avoid drinking.

To read a recent New York Times article on smart beverage choices click here: You Are Also What You Drink

Posted by Jeff Deasy at 06:40 AM | Permalink | TrackBacks (0)

I remember there was an incident with one of the Apollo missions when the astronaut couldn't get the camera working on the moon. He tried everything and finally, in exasperation, hit it with a hammer. The camera started working.

Here's another example of how the low-tech method of one swift kick (or head butt) can work wonders.

Well-placed head butt restores vet's sight lost in WWII blast - New York Daily News

Posted by Tim Tango at 09:01 AM | Permalink | TrackBacks (0)

If you have ever been surprised by additional guests at a dinner party, it usually isn't the amount of food that's the problem. If you're like me, you usually make extra anyway or most people are sensitive enough to reduce their portion size to accommodate everyone except maybe your brother-in-law.

The real problem is space. The table is too small!

Problem solved. Look at the videos of these functionalistic tables from dbfletcher. Cool isn't the word! Link here.

[via Boing Boing]

Posted by Tim Tango at 05:12 PM | Permalink | TrackBacks (0)

Happy Thanksgiving from your friends at American Feast!

Here a link to a video of a bunch of turkeys trying to have a happy Thanksgiving by getting out of town!

Turkeys wait for a NJ TRANSIT train - YouTube.com

Posted by Tim Tango at 10:30 AM | Permalink | TrackBacks (0)

Posilac is the genetically engineered bovine growth hormone, used in about one-third of the nation's dairy cows. This hormone, according to it's manufacturer, Monsanto, increases milk production by 10%. As a matter of fact, Monsanto has a web site for farmers with a calculator to demonstrate increased production. (The site can be found at www.make10.net.)

The FDA and Monsanto say that milk produced with this hormone (also known as recombinant bovine somatratropin (rBST)) is safe. Samuel Epstein, professor emeritus of environmental medicine at the University of Illinois at Chicago School of Public Health, strongly disagrees.

"In his new book "What’s in Your Milk" (Trafford Publishing, $24.95), he charges that rBGH milk can increase the risk of breast, colon and prostate cancer and is profitable to Monsanto while posing dangers with no benefits to consumers."

Got hormone-free milk? - Chicago Tribune

Posted by Tim Tango at 07:12 AM | Permalink | TrackBacks (0)

If I haven't mentioned it before, I love the Weekly World News. Beyond reporting the hard stories other media outlets don't dare to touch, it brings to our attention important issues our society faces everyday but get lost in our hectic work-a-day worlds. For example, watch this hard hitting video report about a problem I didn't even know existed when I woke this morning, the rise in obesity among telekinetics

Obesity on the Rise Among Telekinetics (Video Report) - Weekly World News

Posted by Tim Tango at 07:46 AM | Permalink | TrackBacks (0)

[via Boing Boing via Strange New Products]

As a pet owner, it's not only important to make sure your pet gets appropriate food (see PET HEALTH ALERT: HOLD THE GUACAMOLE, POR FAVOR) but I submit that you have a responsibility to make sure he's eating it in a way the prevents indigestion. If not for his sake, for your carpet's.

Feasts for your beast can now be served in a bowl that prevents your best friend from eating in his usual debauched way.

Demonstration video here.

Posted by Tim Tango at 08:17 AM | Permalink | TrackBacks (0)

Here’s information on a study that purports to show that dogs, like people, gravitate towards winners.

Study: Dogs Prefer Winners – Discovery News

Posted by Tim Tango at 06:56 AM | Permalink | TrackBacks (0)

Killer Teddy Bear Wreaks Havoc at Fish and Game Department hatchery.

Hatcheries supervisor Robert Fawcett said the bear — a Paddington Bear dressed in yellow raincoat and hat — is believed to be the first stuffed bear to cause fatalities at the facility.

Killer teddy bear behind deaths of 2,500 fish - MSNBC

[via Vega Porn]

Posted by Tim Tango at 07:20 PM | Permalink | TrackBacks (0)

In defense of cats and dogs, even the ones that cause allergic reactions, it looks like they may offer more than love and affection (as if that was not enough) to their owners.

"Jane Heyworth at the University of Western Australia in Crawley, and colleagues found that incidences of gastroenteritis – commonly called stomach flu – were significantly lower in young children living in homes with pets, than those living without."

Cats and dogs protect kids from stomach bugs – NewScientist.com

Posted by Tim Tango at 06:55 AM | Permalink | Comments (1) | TrackBacks (0)

Leave it to the Americans to improve on Mother Nature. California-based biotech firm Allerca looked at thousands of cats and found the ones that did not have the glycoprotein Fel D1, which produces allergies. Then it was a simple matter of breeding.

Allergic reactions to animals are caused by a protein that is excreted in saliva, skin glands and urine. The special felines were selectively bred by reducing this trigger protein.

But don’t expect these elite cats to come cheap. Somebody has to pay for the research.

Allergy-free cat goes on sale for £2,500 – Daily Mail

Hypoallergenic Cats Now Being Sold in US – DogFlu.ca

Posted by Tim Tango at 10:16 AM | Permalink | TrackBacks (0)

Here are two stories that just happened to show up on the same day. Both are reminders of a valuable lesson taught by our teachers and parents years ago. (Do you wanna smack?) Pay attention!

Activist's yard sprayed with chemicals – boston.com

Woman spends $14,000 for rotary phones from AT&T - c/net

Posted by Tim Tango at 07:38 AM | Permalink | TrackBacks (0)

[via slowdown blog via adbusters]

We may have been going to fast to notice "Slow Down Week" (January 15 thru 21), but you can still see the short video. Well worth the time and if it doesn't get you to think about what we're all doing to ourselves, I don't know what will!

Posted by Tim Tango at 12:03 AM | Permalink | Comments (3) | TrackBacks (0)

From their own "anti-brand" shoes (Blackspot Shoes), to consumer education, Adbusters champions consumer empowerment. As sponsers of "TV Turnoff Week" and "Buy Nothing Day" they bring action as well as enlightenment.

Don't forget to check out the spoof ads and flash videos.

Link.

Posted by Tim Tango at 06:02 AM | Permalink | TrackBacks (0)

via boing boing, via the consumerist - take a look at this picture of baby Ronald McDonald from an advertisement in India announcing the opening of a new McDonalds. (Isn't the cow sacred in India?) If this doesn't give you nightmares, I don't know what will. Link.

Posted by Tim Tango at 06:45 AM | Permalink | TrackBacks (0)

I should start a new category for this blog entitled “Exactly the Opposite!” Here would be posted items such as this, where new medical science not only finds something they did not know, but discovers the truth is 180 degrees from their original thinking. I hate when that happens.

“Scientists at the University of Utah in Salt Lake City and the University of Michigan in Ann Arbor say the finding is a complete reversal of previous research and that drug makers will have to design new medications to treat sleep disorders, jet lag and some forms of depression.”

Body Clock Surprise – Ivanhoe.com

Posted by Tim Tango at 07:36 AM | Permalink | TrackBacks (0)

While the University of Gastronomic Sciences does not offer any courses in cooking, it will provide you the opportunity to earn a Masters in Gastronomic Sciences and Quality Products or a Master in Food Culture: Communicating Quality Products.

What professional opportunities are available to graduates? Graduates of the three-year degree course in Gastronomic Sciences will have a thorough background in both sciences and humanities, and will bring a new level of specialization to the fields of production, preparation, distribution and promotion of food and drink at an international level. The object is to qualify graduates so they will be capable of undertaking various roles: in industrial, commercial and catering companies; producer associations and consortia; restaurants or hotel chains; in the field of food marketing and promotion; education; journalism and in any public or private bodies in which a thorough knowledge of the food, production and consumer sectors is required.

The University has two beautiful campuses in Italy and at the moment has no plans to offer distance learning. While at the website, sign up for their newsletter to keep up-to-date on new programs.

Posted by Tim Tango at 06:45 AM | Permalink | TrackBacks (0)

You have to hand it to McDonald’s. They may not be know for their nutrition but they have never scrimped on advertising. This billboard design features a working sundial that shows off different food products at various times during the day.

McD’s launches next strike in breakfast war – in Wrigleyville – Chicago Business

Posted by Tim Tango at 06:19 AM | Permalink | TrackBacks (0)

Via Boing Boing - Discovery.com reports of a study that seems to show monkeys are very similar to us when it comes to imbibing. Fascinating article here. I wish they had video!

Posted by Tim Tango at 08:03 AM | Permalink | TrackBacks (0)

I don’t think I would be able to get a good night’s sleep after spending $1.5 mil on a bed, which sort of defeats the purpose. The designer also offers a small (dog) perch which operates under the same principle for only $150,000. I’m sure my dog would sleep very well on that. Of course, he would sleep well on the grass on top of a rotting fish.

Dutchman devises floating bed - Revu Netherlands

[via engadget via OhGizmo]

Posted by Tim Tango at 07:50 AM | Permalink | Comments (1) | TrackBacks (0)

Everyone at American Feast wishes you and your family a very happy day whatever you are doing. Whether it's boating, traveling, barbecuing, playing horseshoes, enjoying fireworks, or just watching the Twilight Zone marathon on the SciFi channel, have a great day!

Get you mouse warmed up with this great online fireworks display! Link.

Posted by Tim Tango at 07:00 AM | Permalink | TrackBacks (0)

Here’s proof that there are too many TV channels. If there’s purpose for a show like this other than to misspend time and pad programming (and maybe the real reason, promote Hollywood), it escapes me. Done in the name of “science”, this article is designed to promote a show tonight on the National Geographic Channel called “The Science of Superman”.

"Superman Returns" Science: Decoding the Movie Hero's Powers – National Geographic News

And if you don’t feel you’ve wasted enough time, there’s an article on the same site entitled “The Hulk: Fact vs. Fiction”.

Posted by Tim Tango at 11:00 AM | Permalink | Comments (1) | TrackBacks (0)

German Anarchists dressed as superheros ransack grocery stores and delis of high-end food to be delivered to poor. From the Scotsman. Link.

Posted by Tim Tango at 07:40 AM | Permalink | TrackBacks (0)

In 1984, photographer Peter Feldstein took a photo of each of the residents of Oxford, Iowa. More than twenty years later, he went back and took pictures of the same people.

Time and Again – Smithsonian.com

The Oxford Project Photo Gallery

[via boing boing]

Posted by Tim Tango at 08:28 AM | Permalink | TrackBacks (0)

Man Kills Woman with German Sausage
The wurst way to go? - Reuters

Landmark Philly Restaurant says, "Order in English!"
Eatery's English-only sign raises ire - Reuters

Posted by Tim Tango at 10:11 AM | Permalink | TrackBacks (0)

You know they say that food is the ultimate drug. They also say that sex is the ultimate drug. Of course, ecstasy, cannabis, speed, cocaine, heroine, alcohol and nicotine could be considered the ultimate drugs, as well. It's all very confusing.

Take a look at a Dutch website where the neurochemistry of common street drugs is illustrated as step-by-step animations.

The animations give the detailed effects of the drugs on the neurotransmitter systems with an explanation of each of the main effects of the compounds.

Link.

[via Mind Hacks via Omni Brain]

Posted by Tim Tango at 09:51 AM | Permalink | TrackBacks (0)

Hey, maybe we don't have to worry about sustainable products or sustainable farms. Maybe we don't have to worry about sustaining anything. There are a lot of wacky cult types out there that believe the world might end tomorrow. Boy, that WOULD save a lot of planning!

There's one town that's planning to party regardless. The town of Hell, Michigan.

Hell, Mich., heats up for 6-6-6 party - MiamiHerald.com

Town of Hell, Mich Party Site

[via boingboing]

Posted by Tim Tango at 05:40 PM | Permalink | TrackBacks (0)

[via boingboing via popgadget]

"We're giving you the opportunity to transform the appearance of your kitchen.

This decorative removable panel is a flexible, printed sheet that sticks on like a magnet. It adapts to all shapes of eletrical appliances. Each original panel has a graphic design, photography, illustration or other technical art that has been developed by high quality digital printing."

Link.

Posted by Tim Tango at 06:49 AM | Permalink | TrackBacks (0)