  
We love to cook from scratch as much as anyone, but on nights when time is of the essence it’s nice to include some prime, pre-made ingredients such as a good chutney, or in this case a very high quality fruit salsa. The salsa and the recipe come from Denise and Bernie of Szarek Farms in upstate New York, the founders of Old Goat Foods.
Szarek Farms is a great example of the old maxim, "necessity is the mother of invention." A small greenhouse grower in Central New York, the husband and wife team of Denise and Bernie Szarek grows tomatoes, peppers, fruits and herbs. They do not use pesticides on their farm.
Here's what The Nibble had to say about their delicious salsas, "Like sweet fruit salsa? Like adorable pygmy goats? Here’s the salsa for you. The line has four mascots: pygmy goat triplets and their canine “brother.” Together, they dish out nice, sweet-and-spicy salsas."
Your desired level of spiciness is made easy, as Denise and Bernie’s premium salsa comes in three degrees of heat: Hot, Medium and Sweet.
Ingredient for 4 Servings
• 4 Boneless, skinless chicken breasts
• 1 Cup seasoned bread crumbs
• ½ Cup chopped green onions (scallions)
• 1 Cup your favorite Old Goat Salsa
• 1 Cup fat free shredded cheddar
Preparation
1. Coat chicken breast in bread crumbs, place in 8in square glass baking dish. Bake for 15 minutes at 400 degrees.
2. Top with Old Goat Salsa, chopped green onions and shredded cheddar cheese, bake another 15 minutes or until thoroughly cooked. Enjoy with rice!
If you’d like to purchase some delicious Old Goat Salsa from Szarek Farms go to:
Baylee's Drunk'n Raisin Sauce
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com
 
There’s been some evidence that eating fish can help you keep a sharp eye while aging and lead to a more clever baby when consumed during pregnancy. And a Mediterranean-style diet rich in olive oil and fish is just as heart healthy as the low fat diet that's long been recommended by the American Heart Association.
In the recipe below, our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California have provided us with a smart way to enjoy olive oil and a favorite, sustainably harvested fish in a scrumptious dish that takes just three easy steps.
Our friend David is a very talented cartoonist whose skillful cooking we’ve had the pleasure of savoring at the lovely home in Brooklyn Heights he shares with his wife Ginny. The last time we went out to dinner with them David remarked, “Use great olive oil and you can cook anything.” We didn’t take “anything” too literally, but it got us thinking about all the dishes that were raised to a new level when a superb olive oil was used.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. Our friend in Brooklyn makes a good point. If you want to take the entrees, appetizers and salad dressings you serve to new heights, “Use great olive oil.” It really does make a difference.
Ingredients for 4 Servings
• 2 Pounds fresh boneless, skinless fish fillets, such as wild Alaska black cod
• 1/2 Cup Mendocino Mustard or sweet-hot mustard
• 3 Cups panko bread crumbs
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• Persian Lime Extra Virgin Olive Oil (to garnish)
Preparation
1. Check fish for small bones (remove before cooking). Coat the fillets in Mendocino Mustard and then bread in panko crumbs to coat each piece of fish.
2. Heat L'Autunno oil in a non-stick pan over medium high heat until shimmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage.
3. Drizzle filet with Persian Lime oil and serve.
To purchase the premium oils from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
Persian Lime Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com
Veggie Entrée (©photo by Alba, courtesy of morgueFile.com)
Many a person will have made a New Year's resolution to eat healthier this year after putting on a few extra "holiday pounds".
Eating healthy tends to start with eating at home, but since so many have schedules that make nightly home-cooking difficult, here are a few tips from the U.S. Department of Agriculture (USDA) for eating well when eating out:
• As a beverage choice, ask for water or order fat-free or low-fat milk, unsweetened tea, or other drinks without added sugars.
• Ask for whole wheat bread for sandwiches.
• In a restaurant, start your meal with a salad packed with veggies, to help control hunger and feel satisfied sooner.
• Ask for salad dressing to be served on the side. Then use only as much as you want.
• Choose main dishes that include vegetables, such as stir fries, kebobs, or pasta with a tomato sauce.
• Order steamed, grilled, or broiled dishes instead of those that are fried or sautéed.
• Choose a “small” or “medium” portion. This includes main dishes, side dishes, and beverages.
• Order an item from the menu instead heading for the “all-you-can-eat” buffet.
If main portions at a restaurant are larger than you want, try one of these strategies to keep from overeating:
• Order an appetizer or side dish instead of an entrée.
• Share a main dish with a friend.
• If you can chill the extra food right away, take leftovers home in a “doggy bag.”
• When your food is delivered, set aside or pack half of it to go immediately.
• Resign from the “clean your plate club” – when you’ve eaten enough, leave the rest.
To keep your meal moderate in calories, fat, and sugars:
• Ask for salad dressing to be served “on the side” so you can add only as much as you want.
• Order foods that do not have creamy sauces or gravies.
• Add little or no butter to your food.
• Choose fruits for dessert most often.
On long commutes or shopping trips, pack some fresh fruit, cut-up vegetables, low-fat string cheese sticks, or a handful of unsalted nuts to help you avoid stopping for sweet or fatty snacks.
For more tips on eating healthy, go to: Healthy Eating Tips
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, email Jeff Deasy at jdeasy@americanfeast.com
 
When it comes to dazzling dinner guests this classic dessert from the Big Easy is a sure show stopper. During my time at Commander's Palace in New Orleans' Garden District, diners were always delighted when it was flambe'd on a gueridon right at their table. If you're planning to prepare an intimate dinner for two for New Year's Eve, this dessert could just set your night afire!
The recipe was originally created by a regular customer of Brennan’s, one of New Orleans most famous restaurants. The customer was named Richard Foster and his creation is often the finale of a sumptuous breakfast at Brennan’s. It also makes for a spectacular dessert at many an upscale New Orleans’ dinner. For even more richness, try using velvety custard vanilla ice cream for this classic.
Ingredients for 2 Servings
• 2 Tablespoons of butter
• 4 Tablespoons of brown sugar
• 2 Ripe bananas; peeled, cut in half, and sliced lengthwise
• 1 Teaspoon of cinnamon
• 1 Ounce of banana liqueur
• 2 Ounces of white rum
• 4 Scoops of vanilla ice cream
Preparation
1. Melt butter and brown sugar together in a saute pan or chafing dish.
2. Sprinkle in cinnamon.
3. Add in bananas and toss together.
4. Add in both the banana liqueur and the rum.
5. Ignite.
6. Let the flames die out.
7. Serve over ice cream.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com
Snow Covered Leeks (© Rainer | Dreamstime.com)
Wintry weather and early sundowns can leave you feeling a little blue, but there are some seasonal delicacies to brighten your mood. One that often gets overlooked is the leek, a wonderful winter vegetable in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.)
Below is a terrific recipe for combining the flavor of leeks with goat cheese, shallots, and garlic, taught by Chef Melanie Underwood in a class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. She had the class using fresh ingredients from local farms and I highly recommend you do the same. One of Melanie’s tips: if you buy nothing else at your farmers market, get some fresh garlic, you'll taste the difference.
The Chef has been an enthusiast for cooking with fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.
Ingredients for Tart Filling (One 9-Inch Tart)
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 5 Ounces of Cypress Grove’s Truffle Tremor Goat Cheese
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper
Preparation
Preheat the oven to 375 degrees F.
1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.
Ingredients for Dough for 1 Tart
• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water
Preparation of Dough
1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.
2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.
Chef Melanie Underwood
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site, email Jeff Deasy at jdeasy@americanfeast.com
New York Farm in Winter (©photo by Schick, courtesy of morgueFile.com)
Americans demand for fresh, local food drives growth winter markets
Agriculture Deputy Secretary Kathleen Merrigan today announced that the number of winter farmers markets is increasing. According to the updated National Farmers Market Directory, since 2010, the number of winter markets has increased 38%, from 886 to 1,225. These winter markets also account for nearly 17% of the nation's 7,222 operating farmers markets.
"Consumers are looking for more ways to buy locally grown food throughout the year," said Merrigan. "Through winter markets, American farmers are able to meet this need and bring in additional income to support their families and businesses."
Farmers markets operating at least once between November and March are considered winter farmers markets. The top 10 states for these markets are:
Winter Markets in 2011
1. New York 180 (up from 152)
2. California 153 (up from 137)
3. Pennsylvania 78 (up from 35)
4. North Carolina 73 (up from 53)
5. Ohio 50 (up from 34)
6. Maryland 48 (up from 30)
7. Florida 46 (up from 31)
8. Massachusetts 43 (up from 30)
9. Virginia* 40 (up from 21)
10. Michigan* 33 (up from 19)
* New to the top 10 list
Hoop House Technology
The expanded adoption of hoop house technology, which has enabled many smaller growers to extend their production seasons at low cost, has been a contributing factor to the growth of winter farmers markets. Hoop houses have allowed growers to produce locally-grown products for longer time periods and in colder climates.
USDA provides support to farmers markets through numerous programs, including AMS Specialty Crop Block Grants Program and Farmers Market Promotion Program. The agency also sponsors its own indoor farmers market during the winter months at USDA's headquarters in Washington, D.C. The market features local products such as fresh fruit, vegetables, meat, poultry, eggs, honey, herbs, handmade soaps, baked goods and more.
To learn more about the topic, go to: USDA National Farmers Markets
To learn more about hoop house technology, go to: Economic Potential of Using High Tunnel Hoop Houses to Produce Fruits and Vegetables
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, email Jeff Deasy at jdeasy@americanfeast.com
Fresh Kale (photo by MissyRedBoots, courtesy of morgueFile.com)
“The Food Shed: Cooking Local and Seasonal” was a class we attended at Manhattan’s Institute of Culinary Education, a terrific evening of cooking with fresh ingredients from local farms. The class was presented by Chef-Instructor Melanie Underwood. She’s been cooking with farm fresh ingredients since her days growing up on a farm in Virginia. One local and seasonal ingredient the Chef selected for the class was kale. The George Mateljan Foundation’s web site says of kale:
The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.
Kale belongs to the Brassica family, a group of vegetables that includes broccoli, cabbage, collards and Brussels sprouts. Researchers have noted the group for its superb cancer-fighting properties. Look for organic kale to avoid pesticide residues, or get it from a local farmer who you know and trust not to use pesticides.
A tip from Chef Melanie: Use fresh garlic from your local farmers market, you’ll taste the difference.
Ingredients for 4 Servings
• 2 Tablespoons Stella Cadente L’Autunno Blend Extra Virgin Olive Oil
• 8 Ounces shitake mushrooms
• 4 Cloves garlic, minced
• 1 Large bunch of kale, trimmed & cleaned
Preparation
1. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until softened, about 5-6 minutes.
2. Add garlic and cook another minute. Remove from the pan and set aside.
3. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium heat, add kale and toss, cooking about 5 minutes, add in shitake and garlic mixture to reheat.
4. Serve immediately.
Chef Melanie Underwood
To learn more about a world class, hand-picked olive oil from Mendocino, California, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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
Collard Greens (photo by © Vtupinamba | Dreamstime.com)
A staple of Southern American cuisine and soul food, collard greens are traditionally served on New Year's Day with black-eyed peas and cornbread to ensure prosperity in the coming year. But since they’re also a wonderfully healthy source of vitamin C, soluble fiber and multiple nutrients with potent anti-cancer properties, it would be a shame to limit them to just one day a year.
Our friend June Jacobs has published a fine recipe for the slightly bitter and nutritious greens in her book, “Feastivals, Cooks at Home.” In the intro to her recipe she writes:
Dark leafy greans are SO good for you I hope you’ll learn to love them! This dish is designed to serve as either a main course with rice, or as a side with anything you please. It’s a traditional Southern “go-with” for beans and rice. You may make it with or without meat, but the flavors are so assertive these green don’t need it.
June says that if you’re making these greens the center of your plate, pair it with a dry, full-bodied Riesling.
Ingredients for 6 Servings
• 6 Pounds collard greens
• 3 Tablespoons canola oil
• 1 Cup finely chopped onions
• 1 Cup finely chopped celery
• 1 Cup finely chopped green bell pepper
• 1 or 2 Small fresh hot peppers, seeded, de-ribbed & finely chopped
• 1 Tablespoon finely chopped garlic
• 3 Bay leaves
• 1½ Cups cold water
• 2 Tablespoons fresh thyme or 2 teaspoons dried
• 1½ Tablespoons fresh oregano or 1½ teaspoons dried
• 2 Teaspoons *Creole seasoning mix
• Hot pepper sauce to taste
• 3 Pounds meaty ham hocks or shanks (optional, but delicious!)
Preparation
1. Pull the coarse stems all the way out of the collards, and wash the leaves very well in several changes of cold water
2. Heat the oil in a large, heavy saucepan or Dutch oven. Add mirepoix (chopped vegetables) and meat (if you are using meat) and sauté the vegetables until the onion is translucent.
3. Tear the greens into bite-sized pieces and add to the pan. Stir to coat greens with the vegetable mixture and oil. Add seasonings and water. Cover the pan and bring to a boil. Simmer over low heat for approximately 1 hour.
4. Allow the greens to sit in their liquor while you remove the hocks and cut them into bite-size pieces. (If there is a lot of liquor in the pan, you may wish to reduce it by ½.)
Be sure to discard all the bone, skin and gristle. Stir the meat back into the pot. Serve hot.
*June Jacob’s Creole Seasoning Mix (from “Feastivals”)
Blend All Ingredients:
• 1 Tablespoon fine sea salt
• 1 Teaspoon ground cayenne pepper
• 1½ Teaspoons freshly ground black pepper
• 2 Teaspoons white pepper
• 1 Teaspoon garlic powder
To purchase June’s terrific book with all its festive recipes go to: Feastivals, Cooks at Home
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Historic New Hope Mill (photo courtesy of New Hope Mills)
New Hope Mills has produced quality products for more than 180 years; earning it the distinction of being one of America's oldest flour mills. It may be one of the oldest, but this water-powered mill is also one of the most environmentally sound.
Leaving Clear Skies & Clean Water Over the Centuries
The mill has been operating on water power since 1823, leaving clear skies and clean water by milling the old fashioned way. In fact, at New Hope Mills, the water is improved by its use; it is aerated as it passes over the waterwheel or through the turbine. The wheel does not put a drop of oil into the water because the wheel bearing is made of a rare wood, Liqnum Vitae, that has its own lubricant.
The mill originally contained three runs of stone capable of 200 bushels a day. In 1892, the mill began grinding with roller mills which are still there today. Just over 60 yeasr ago the mill was purchased by Howard Weed, Hubert Latta, & Leland Weed. To this day it remains in the capable hands of the Weed family.
The big waterwheel is the mill's most visible feature, but the mill's real power comes from the water turbine underneath the mill. The turbine can run all year round providing there is sufficient water. The mill has an ideal location and facilities for water power near a mill pond with a 28-foot waterfall. With solid management by the Weed family this venerable operation remains competitive while operating much as it did in the 1800's.
No Chemical Additives or Artificial Ingredients
For the Weed family the quality of the product is paramount. Any product that is made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York.
Most old mills today are a novelty. If still standing, they are deteriorating fast. At New Hope Mills, the Weed family takes pride in preserving an important piece of our American Heritage. You’ve got to love how they preserve our Heritage by making delicious products that protect the health of our families, while using methods that protect our environment.
There is FREE SHIPPING on all premium pancake mixes from New Hope Mills. For further info on them, go to:
Buttermilk Pancake Mix
Old Fashioned Buckwheat Pancake Mix
Apple Cinnamon Pancake Mix
Blueberry Pancake Mix
Variety Pack of All 4 Natural Pancake Mixes
Would you like to purchase some syrup worthy of New Hope Mills Pancake Mixes? Try one of these from other food artisans:
100% Pure Organic Maple Syrup with FREE SHIPPING!
Wild Blueberry Syrup from Maine
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Mike Kelley was a pioneer of the American caviar industry when he began selling the roe from the indigenous wild paddlefish he caught in the fresh waters of Tennessee more than 20 years ago.
What makes Kelley’s Katch the best caviar in America? As Mike Kelley will tell you, “We know exactly where our fish come from. Because we caught them ourselves in our boats. That’s how we can honestly say we are the freshest in the nation.”
Here's what Charles Passy had to say about it in the Wall Street Journal, "Ah, The world's great caviars. Beluga from Russia, Osetra from Iran. And, of course, Kelley's Katch from Tennessee...Our Chef's Favorite...with a balanced flavor, nice shine and evenly gray-colored eggs with the right degree of `pop'."
When buying caviar nothing is more important than trust. Mike and Vickie Kelley have two decades of experience in the caviar business and are involved in every step of the production. From the first catch, through processing and packaging, to the time it leaves their facility, they are there every step of the way to make sure that their American caviar is the freshest in the nation.
A Kelley's Fresh Catch
Kelley's Katch Caviar is pearl gray in color and has a firm texture that is lightly salted (Malossol). The appearance and size are very comparable to Sevruga caviar. Kelley's Katch Caviar has received national recognition as being "The Best Value" among American Caviars.
If you’d like to purchase the Kelley’s fresh delicacy go to either of the following:
1. Fresh Paddlefish Caviar
2. Fresh Paddlefish Caviar & Blinis
To view the Kelley family's recipe for serving caviar go to: Caviar with Traditional Accompaniments
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Local, Fresh & Organic (© Monkey Business Images | Dreamstime.com)
Artificial preservatives and genetically modified ingredients have no place in a healthy food system, but some powerful corporations are urging members of the USDA's National Organic Standards Board (NOSB) to allow them in food labeled organic.
Allowing their use in food labeled organic may sound Orwellian to longtime organic farmers and consumers but, the USDA panel is deeply divided between corporate agribusiness representatives and organic advocates. An upcoming meeting of the panel in Savannah, Georgia could be critical to the survival of sustainable agriculture.
"We think this meeting may well decide the fate of organic food and agriculture in this country," said Mark A. Kastel, Codirector of The Cornucopia Institute, a nonprofit watchdog group which represents family-scale organic farmers and their consumer allies across the U.S.
Corporate Profits vs People’s Health
Under the Bush and Obama administrations, the USDA Secretaries have been criticized for appointing a significant number of corporate representatives, whose primary interest appears to be loosening the federal organic standards, allegedly in pursuit of enhanced profits.
The 15-member NOSB is a citizen panel, set up by Congress, to advise the Secretary of Agriculture on organic policy and rulemaking. Upcoming votes concern the use of genetically modified and synthetic additives that have been petitioned for use in organic foods and drinks, including baby foods and formula.
Infant Formula Made with “Hazardous Pollutant”
Additives being recommended for use in organics include nutritional oils manufactured by Martek Biosciences Corporation, part of the $30 billion multinational conglomerate Royal DSM. These oils, genetically modified to provide isolated omega-3 and omega-6 nutrients DHA and ARA, are derived from algae and soil fungus, and stabilized with a wide variety of synthetic ingredients.
When incorporated in infant formula, these oils are processed with a neurotoxic solvent, n-hexane. A byproduct of gasoline refinement, n-hexane is regulated by the Environmental Protection Agency as a hazardous pollutant. The recommendation to approve Martek’s oils, processed with hexane, has industry observers scratching their head since solvents, commonly used in conventional food production, are expressly forbidden in organic food production.
“What is most egregious about the NOSB push to approve the Martek Biosciences Corporation petition is that these DHA and ARA oils are in no way essential in organics, as claimed by Martek,” states Cornucopia's Kastel. “Other organic manufacturers have successfully used fish oil and egg yolks as legal and natural alternative sources of supplemental DHA.”
"They Are Caving to the Factory Farm Lobby”
Meanwhile, the Livestock Committee of the NOSB, which is refining the standards aimed at ensuring high levels of animal welfare on organic farms, appears to be backing away from adopting strong, enforceable standards for laying hens and other species.
"They are caving to the factory farm lobby, listening to giant vertically integrated egg producers, and ignoring the voice of rank-and-file family farmers," said Tim Koegel, a nationally prominent certified organic farmer producing pastured eggs and chickens. "The NOSB has an opportunity to make organics the true gold standard in terms of animal husbandry but instead might choose to make the organic label a joke."
The proposal for chickens would give animals as little as one square foot of living space. "Like allowing synthetics, this woefully inadequate standard would violate the organic law that requires animals be allowed to exhibit their natural instinctive behaviors," added Koegel. "Hell, those birds will not even be able to fully span their wings, let alone forage outside for insects, seeds and worms."
To learn more, go to: The Cornucopia Institute
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Various Squash (photo by Emily Roesly, courtesy of morgueFile.com)
A visit to a local farm stand or farmers market may have brought you face to face with some curious looking squash this season. The number of varieties now available has increased dramatically in recent years and it takes some expertise just to identify those intriguing winter vegetables.
Fortunately, Janet Fletcher authored a fine article for the San Francisco Chronicle last season that sheds some light on selecting the best squash for cooking. It seems “where and how” a squash is grown may be more important than what type of squash it is.
In a climate like the Bay Area’s some farmers will rush their crop so as to have them on display for Halloween, but that can lead to a disappointing taste. “Winter squashes picked too early won't have the sugar content or flavor depth of those allowed to mature fully on the vine.”
The article says Bill Fujimoto, proprietor of Berkeley's Monterey Market “raves about the French pumpkins and winter squashes from Hunter Orchards in Siskiyou County, near the Oregon border.” Ms. Fletcher quotes him as saying, "They have seriously good squashes up there. They'll be sticky on the outside, oozing juice from different spots."
Ms. Fletcher’s general advice on selecting squash:
Rely on the reputation of your produce merchant and the few clues that an uncut winter squash has to offer. The rind should be largely unblemished, with no soft spots. Most important, the squash should feel heavy for its size.
That heaviness stems from the increased sugar content that a truly ripe squash has produced. The Chronicle piece goes on to say:
Most of these hard-shelled winter squashes benefit from a few weeks of post-harvest curing, during which they dry out a bit and some starch converts to sugar. If stored in a cool, dry place, like a basement, they will keep for months. In the old days, a stash of winter squash in the barn or root cellar saw many farm families through the winter.
If you’d like to read the San Francisco Chronicle article cited above go to: Posh squash - how to make the most out of the winter's harbingers
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
em>To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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
Farmers Market Pumpkins (photo by Mary K. Baird, courtesy of morgueFile.com)
The Fall Harvest is in full swing across the northern states with seasonal produce on display at markets and farm stands. This recipe is the creation of Vermont Organic Valley dairy farmer Amy Forgues and makes a classic seasonal soup. With cooler winds beginning to blow a bowl of her hearty pumpkin soup is just the thing to keep you warm and healthy.
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with seven farmers forming an organic cooperative in 1988. Today, more than 1,600 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Seasonal Pumpkin Soup
Ingredients
• 2 Tablespoons Organic Valley Salted Butter
• 1/4 Cup green bell pepper (diced)
• 1 Small onion (peeled and chopped)
• 2 Tablespoons flour
• 1 Teaspoon sea salt
• 2 Cups canned pumpkin* (see below)
• 2 Cups Organic Valley Whole Milk
• 2 Cups chicken stock (or substitute vegetable stock)
• Dash thyme (crumbled)
• Dash nutmeg
• 1 Tablespoon parsley (chopped)
Preparation
1. In a large kettle, over medium low heat, melt butter, then add: green pepper and onion, saute until soft. Sprinkle flour and sea salt over the top to thicken.
2. Then add pumpkin, milk, chicken stock, herbs and spices to taste. Cook until slightly thickened, stirring constantly.
3. Enjoy! For thanksgiving this soup is nice served in baked jack-be-little pumpkins
Copyright by Organic Valley Family of Farms ©
*There's some question as to whether fresh pumpkin or canned pumpkin is better. Many say that either choice will produce a very different tasting soup. If you substitute fresh pumpkins for canned make sure the fresh is well drained & pureed Smaller pumpkins tend to be sweeter than the big ones. To do a little online research on this, copy & paste "canned pumpkin vs fresh pumpkin" into a search box and you'll find lots of advice.
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space 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
Milk & Cookies (©photo by Charlie Wrenn, courtesy of morgueFile.com)
Written by Linda West Eckhardt, Everybody Eats News
The beloved American tradition of milk and cookies is a crime for some mothers, according to the Farm Food Freedom Coalition, organizers of a planned civil disobedience on November 1.
A US Food and Drug Administration (FDA) regulation makes the transport of raw milk intended for human consumption across state lines illegal, even for individuals purchasing it legally in one state and carrying it into the states where they live.
On Tuesday, November 1, 2011, a group of moms will challenge the FDA’s ban on interstate transport of raw milk by picking up fresh milk in Pennsylvania, transporting it to Maryland, then distributing it, along with cookies, in front of FDA headquarters in Silver Spring, Maryland at a rally from 12:00-3:00pm.
After numerous armed federal assaults and undercover investigations on farmers, coops and buying groups that supply their raw milk, mothers across the country are disgusted with the FDA’s aggression and ready to take action to protect their families’ food.
“By criminalizing me for the food choices I make for my family, the FDA is effectively saying that I have no right to feed my family what I, as the parent, know is best for them,” says Suzy Provine, one of the “raw milk freedom riders” who chooses fresh milk for her family. “It is one thing to inform me about my choices, but the FDA goes too far by forcing what they think is best on my family.”
The FDA is disrupting thousands of families’ food supplies by pressuring states to restrict access to raw dairy. States like Wisconsin and California are shutting down family farms by threatening penalties and jail for farmers.
Contact: Liz Reitzig, Co-founder, Farm Food Freedom Coalition
301-807-5063, lizreitzig@gmail.com www.RawMilkFreedomRiders.com
(This article was previously published on Everybody Eats News.)
Linda West Eckhardt
About the Author
Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years.
To learn more about Linda’s amazing new website, go to: Everybody Eats News
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
Nightmare (©photo by Theresa L. Ford, courtesy of morgueFile.com)
Intensive Study Links Lack of Access to Healthy Food to Chronic Disease
About one-third of U.S. adults are obese, as are 12.5 million children and adolescents, according to the Centers for Disease Control and Prevention, leading to chronic illness, spiraling health care costs, and premature deaths. A new study has found a correlation across the nation between areas with limited access to healthy food, sometimes referred to as food deserts, and areas of obesity and chronic disease prevalence in both rural and urban populations.
Specifically, data examined from New York City and Chicago showed that neighborhoods with limited access to healthy food options (defined for this project as fresh fruits and vegetables and minimally processed foods) saw significantly higher obesity rates than areas just a few miles away that enjoy greater access to healthy food products. Additionally, the rural counties where the bulk of our agricultural commodities are produced are, paradoxically, often areas with limited access to healthy foods, and see similar obesity rates.
Broad Range of Topics Studied
The study was a three-year investigation recently completed by MIT Collaborative Initiatives (MIT-CI) and the Urban Design Lab at the Earth Institute, Columbia University (UDL) to detect drivers of and potential solutions for the current crises in obesity and diet-related disease faced by the United States. The researchers studied the latest data on a broad range of topics related to obesity and researched and visited current intervention programs nationwide. The team considered the interrelation of broad social issues, including market trends, lifestyle changes in recent decades, policy impacts, socioeconomic factors, and the built environment as well as current literature on pharmacological, hormonal and epigenetic factors contributing to obesity.
Emphasis on Quantity over Quality Cited as Problematic
MIT-CI and UDL's design-based look at the obesity crisis identified the current structure of the national food system as a primary culprit. The way food is produced, processed, and distributed directly impacts the incidence of obesity and chronic disease. The current food system was developed with an emphasis on quantity over quality, actively promoting a reduction in crop variety. The unintended outcome of these policies was a rise in low-cost processed foods, which tend to cost much less per calorie than healthy foods. Low cost and long shelf life make highly processed foods particularly attractive to families with limited food budgets.
According to Professor Michael Conard of the Urban Design Lab, "Most global food crises have been infrastructural, involving breakdowns in regional distribution systems. Bigger systems are clearly no longer the better systems for the long term. Strengthening our regional systems can be a key contributor to many of our most challenging environmental and health problems."
Major Restructuring of Food System Needed
Solutions to this problem will involve changes to food production techniques, the development of a region-based processing and distribution infrastructure, and new models for healthy food retail. A restructuring of the food supply infrastructure from its current processing and transport emphasis—in which food is often transported vast distances for processing, and then redelivered back to where it started—to a more regional approach is critical in order to improve food delivery efficiency. Improved efficiency is the first step toward improved affordability, which the study indicates will lead to better access, and eventually, better long-term health.
MIT-CI and UDL concluded that the development of a strong integrated regional food system based on access, affordability, quality, and health is a critical step needed to support community interventions across the country and enable long-term change.
Dr. Tenley Albright, Director and Cofounder of the MIT Collaborative Initiatives, says, "Our goal is to refocus the food system to be a positive driver for health. Our methods are design-based, synthesizing multiple objectives into a collective approach. Having identified a clear target our next step is to use these same methods to unify stakeholder objectives and define a realistic roadmap for change."
To learn more, go to: Curbing Childhood Obesity: Searching for Comprehensive Solutions
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
Paella (©photo by Pinam, courtesy of morgueFile.com)
More than 300 chefs and members of the culinary community gathered in New Orleans, from October 23 to 25, for the Chefs Collaborative third Annual National Summit.
The Collaborative galvanizes and educates culinary professionals, from farmers and fishers to chefs and writers, on issues where food and sustainability intersect. Summit attendees fully embraced the conference theme of “Hands on New Orleans – Sustainability in Action” with four butchery workshops and demos, charcuterie and classic cocktail workshops, and numerous conversations and practical workshops on timely topics including grass-fed beef, Gulf seafood, dead zones, farm worker justice and climate change.
The centerpiece of this year’s National Summit was the Sustainability Awards dinner at the Riverview Room held last night featuring Mistress of Ceremonies, Poppy Tooker, guest speaker, author Jessica Harris, and a dinner prepared by Chef Adolfo Garcia of Rio Mar, and a team of some of the Crescent City’s best chefs.
Sustainability Award Winners
The 2011 Sustainability Award winners, chosen by a panel of their esteemed culinary peers, are:
Chef Sam Hayward of Fore Street in Portland, Maine
Hayward was honored with the “Sustainer of The Year” award, which recognizes a chef who has been both a great mentor and a model to the culinary community through his purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food. "Sam has very quietly been doing this for a long time and has trained generations of chefs," said chef Michael Leviton of Lumiere and Area Four restaurants in Newton and Cambridge and chair of the Chefs Collaborative Board. "Not only that, but he has been a champion of a cuisine that is uniquely representative of Maine's bounty,” added Leviton.
Fedele Bauccio, founder and CEO of Bon Appétit Management Company (BAMCO) in Palo Alto, Calif
Bauccio received the “Pathfinder Award,” which recognizes a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen. “This is a company that empowers its chefs to find creative ways to source, develop menus, motivate their staff and educate their customers,” said Melissa Kogut, executive director of Chefs Collaborative. “We’re impressed with Fedele’s vision and execution – once Bon Appetite Management is successful in one area of sustainability, they set new company-wide ambitious goals,” said Kogut.
Sal and Al Sunseri of P & J Oysters in New Orleans
Sal and Al Sunseri received the “Foodshed Champion Award,” which recognizes a food producer (farmer, fisher or artisanal producer) committed to working with chefs who also exemplifies the following principle: Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry. “No institution has played a larger role in the advancement of south Louisiana's oyster industry than New Orleans' P&J Oyster Company, the oldest business of its kind in the United States,” said Kogut. “Since the oil spill, many are worried about the long-term sustainability of this important Louisiana business. P & J Oysters is working with amazing energy to ensure Louisiana oysters have a future," said Kogut.
“We were thrilled to recognize people in the food industry who have been doing outstanding work to positively and measurably impact the sustainable food landscape,” said Leviton.
The 2012 Chefs Collaborative National Summit will be hosted in Seattle, Washington.
Chefs Collaborative was founded in 1993, the Boston-based nonprofit a national network of chefs changing the sustainable food system landscape using the power of connections, education, and responsible buying decisions.
To learn more about the organization, go to: Chefs Collaborative
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
Farm in Warwick, NY (©photo by dancjr, courtesy of morgueFile.com)
Our friends at Slow Food USA have sent us their ‘Recipe for Change’
The organization's recipe is as simple to follow as 1- 2- 3 and meant for elected representatives looking to trim the federal budget while we all move toward a healthier and more sustainable food system:
1. Reform subsidies for commodity crops like corn and soy.
2. Protect all funding for nutrition assistance programs (food stamps).
3. Maintain funding for conservation, new farmers, and other programs that support sustainable farming and ranching.
Sounds like a great start for a better future!
To tell elected representatives to support the recipe, go to: Slow Food USA
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
Sweet Potatoes (©photo by June.C. Oka, courtesy of morgueFile.com)
Our friend Evelyn Kimber of the Boston Vegetarian Food Festival helped us get permission to pass this wonderful stew recipe on. This year the Festival will take place on Saturday, October 29th and Sunday, October 30th. Get there if you can, it’s a lot of healthy fun for the whole family and definitely worth the trip. This recipe was once taught at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa. See if you can get sweet potatoes from your local farmers market!
'Café Di Cocoa-Food for the Soul' opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then, Cathi's added a retail Market and Bakery located next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting workshops, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Thai Sweet Potato Stew
Ingredients for 8 Quarts
• 3 Large onions, sliced
• 4 Tablespoons, chopped garlic
• 10 Pounds sweet potatoes, peeled & diced 1”
• ¼ Cup vegetable oil
• 1 Gallon water or mild veggie stock
• 4 Kefir lime leaves (or zest of 2 limes)
• 4 Red peppers, cut into bite sized strips
• 8 Cups zucchini cubes (or veggies of choice)
• 1 Pound extra firm tofu, pressed and cut into cubes
• 2-3 Tablespoons Thai curry paste (Maesri brand, “Chu Chee”)
• ½ Cup organic evaporated cane juice
• 4 Tablespoons grated ginger root
• 4 Tablespoons chopped lemon grass (frozen is fine!)
• 3 14-Ounce cans coconut milk (or 1 can plus 1 bar dried coconut)
• ½ Cup natural peanut butter
• 1 Bunch cilantro, cleaned & stemmed
Preparation
1. Over medium heat in large heavy-bottomed stockpot.
2. Saute onions and garlic in oil for about 5-8 minutes or until tender but not colored.
3. Add sweet potatoes and continue to cook for 15 minutes.
4. Add water or stock and lime leaves.
5. Bring to boil; simmer 20 minutes.
6. Place peanut butter and chili paste in medium sized bowl and add 1 ladle of “broth”.
7. Stir to melt and return to soup pot.
8. Add red pepper strips, cubed veggies, tofu, sugar, ginger, lemongrass, and coconut milk.
9. Simmer until all veggies are tender-about 15 min.
10. Ready to serve as is or if you prefer a thicker stew, simply ladle a few cups of the stew chunks into a blender with a small amount of broth and carefully puree till smooth.
11. Hot liquids expand when blended! Stir back into the pot.
12. Ladle into bowls and garnish with fresh cilantro.
To make a reservation to dine at Café DiCocoa give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa
.
To learn more about the Boston Vegetarian Food Festival and its sponsoring organization, go to: Boston Vegetarian Society
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
Mom & Daughter (©photo by dee, courtesy of morgueFile.com)
A new survey of 566 moms across the U.S. from Nature's Path reveals there's something that has many moms re-thinking the food they feed their families: 90% would want Genetically Modified Organisms (GMOs) clearly labeled, and that might make them change the way they shop.
The survey found that most moms (80%) feel confident they know what's in the food they're putting on the table each day, and for seven in ten that's due to the detailed ingredient labeling on products. However, the reality is that not every aspect of a food's ingredients is shared – namely, GMOs, also called genetically engineered ingredients.
According to the survey, close to half (45%) of mothers have never heard of genetically engineered ingredients. Obviously, these moms wouldn't know to seek out GMO labeling; however, once they learned what GMOs are, an overwhelming majority – 9 out of 10 moms – think it's important for brands to indicate whether such ingredients are used in their foods.
Law Requiring Labeling of GMOs Badly Needed
GMOs are made from crops that have had their DNA modified with genes from other plants, animals, viruses or bacteria in a laboratory. They may be in up to 80% of the packaged food we eat, but there is presently no law requiring that they be labeled.
"We're not sure how GMOs will affect our health because there haven't been any long term studies to date. That said, in 30 countries around the world there are significant restrictions or outright bans on GMO foods, because they're not considered proven safe," says Arjan Stephens, Executive Vice President of Sales and Marketing at Nature's Path. "This is cause for concern for many consumers, and why more and more are demanding labeling in the U.S."
If brands were required to indicate whether genetically engineered ingredients were used to make their food, the survey found:
• Many moms (59%) would want to learn more about these ingredients
• 46% would be left feeling worried about the effect they would have on their health and that of their family
• Some (38%) might even consider switching to a brand that doesn't include genetically engineered ingredients
• 33% might not feed that food to their family at all
After learning more about genetically engineered ingredients, more than half (52%) of moms surveyed think that one of the three most important things products should show on their labeling is an indication that a food is free of such ingredients. This is far greater than the less than one third (31%) of moms who felt the same before receiving information on genetically engineered ingredients. This is not surprising since more than half (52%) of moms think genetically engineered ingredients would have a negative impact on their health and that of their families.
"We believe everyone has the right to know what's in their food, and this survey shows that moms want information," continued Stephens. "We are committed to not only providing products that are the best choice for avoiding genetically engineered ingredients, but to educating consumers and working to make mandatory labeling a reality."
The Non-GMO Project
Nature's Path is a founding member of the Non-GMO Project, and voluntarily submits all products to rigorous, independent testing so they that can bear the Non-GMO Project Verified Seal, letting consumers know they are the best choice to avoid GMOs.
About Nature's Path
Founded in 1985, Nature's Path Organic Foods is headquartered in Richmond, British Columbia and employs more than 350 people at its four facilities in Canada and the United States. The privately held, family-owned company produces breakfast foods and snacks sold in specialty foods stores and retailers in 40 countries around the world. The company's innovative brands include Nature's Path®, Flax Plus, EnviroKidz®, and Optimum®.
To learn more about the company, go to: Nature's Path
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
The Pumpkin Patch (©photo by Johnny Pixel Productions, courtesy of morgueFile.com)
One of the delights of working at American Feast is getting the chance to discover creative culinary talents from coast to coast. One very creative talent we’ve had the pleasure of getting to know is Chef William D. Mueller, founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. Babs was his “fabulous mother.” Her memory is cherished for all the “love, laughter and song” she brought to the kitchen of William’s boyhood.
Working closely with his wife Shannon and son Seamus (aka - little chef) Chef Mueller says, "We strive to ensure that with every meal you receive an experience like nowhere else, in flavor, texture and atmosphere." In that they certainly succeed.
Whether it is breakfast, lunch or dinner, a meal at Babblin’ Babs may be a 4 Star gourmet dining experience, but the small family business delivers more than that. The Muellers only purchase from like-minded, family-owned businesses, so they and know who has touched everything before it comes through their doors. That ensures the freshest and best quality food, with the additional benefit that diners are helping support a dozen or more local families like the Muellers. They do not use products that have nitrites, MSG or any long list of chemicals, nor do they add sodium to their food. Instead, “We carefully search for the most natural product available.”
Though superbly capable of whipping up the most exacting of culinary creations, Chef Mueller has been kind enough to take the time to furnish us with a seasonal recipe within the capabilities of home cooking enthusiasts that still beautifully illustrates his culinary artistry.
Pumpkin Broth & Seared Scallops
Ingredient for 4 Servings
• 2/3 Cup butter
• 1 Onion, diced
• 2 Cloves of garlic
• 2 Pounds pumpkin, diced
• 3 Ounces honey
• 2 Cups chicken stock (low or no sodium)
• 3 Tablespoons Chardonnay grape seed oil
• 16 Large wild sea scallops
• ½ Pound Oregon hazelnuts, toasted, and coarsely chopped
• 4 Ounces hazelnut oil
• Chives, chopped for garnish
To Assemble:
1. In a sauce pan melt butter over a mild heat. Add onions, garlic, and pumpkin and sauté until tender. Put in honey and cook until caramelizes. Put in chicken stock, simmering at least 10 minutes. Puree mixture in a blender in small batches.
2. In a skillet, heat chardonnay oil over a medium heat. Put in scallops, sear until golden brown on 1 side, flip, and continue cooking until cooked through 135° internal temp.
3. In a bowl place 4 scallops in each and pour pumpkin broth into each bowl. Sprinkle with chopped hazelnuts, then drizzle hazelnut oil and garnish with a sprinkle of chives.
To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery
As with any place serving food of such high quality you’ll want to make a reservation. You can call them at 253-761-9099
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
You are invited to the New York Coalition for Healthy School Food "Healthy Food in Fashion" Fall Gala. Featuring delicious plant-based foods from over 20 restaurants and caterers, organic beverages, a unique fashion show, a silent auction, and great gift bags, this is the place to be on October 12th to show your support for the amazing achievements of the New York Coalition for Healthy School Food - achievements that your support makes happen!
Hosted by: Robin Quivers
Co-sponsored by: New York Academy of Medicine
Special Guests: Majora Carter, Lisa & Joel Fuhrman, MD, Mary & Peter Max, Russell Simmons
Host Committee: Annabella Asvik, Indigo Clarke, Chloe Jo and Jeremy Davis, Alex Jamieson, Joshua Katcher, Victoria Moran, & Yoli Ouiya
If you didn't get your tickets yet, now is the time!
While we prefer you preregister to help us with planning, you can pay at the door. Even if you can't attend, we hope you will show your support by making a donation.
Sincerely,
Amie
Amie Hamlin, Executive Director
NY Coalition for Healthy School Food
amie@healthyschoolfood.org
607-272-1154 (office)
PS - be sure to buy your tickets to our Fall Gala now! With your support, we can continue to reach and teach children the important life skills of learning about nutrition, and offering them healthy plant-based options in school. See you there!
To learn more about the event & purchase tickets, go to: NY Coalition for Healthy School Food
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a healthy pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can be pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space 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
  
Champagne Vinegar, Jalapeno Lime Oil & Ginger Rice Vinegar (Images courtesy of O Olive Oil Company)
Artisanal & Sustainable
If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won 10 awards from the National Association for the Specialty Food Trade, including Best Product and Best Design. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
O Olive Oil has been producing original California oil using hand-picked California Mission olives since 1995. Bringing home an idea that Greg and his wife, Marta Salas-Porras Hinson, came across in Italy, they use an old stone mill to crush the olives with some of California’s most distinctive produce between two-ton granite wheels. The company's highly praised and innovative product line includes some of the world's best hand-crafted artisanal vinegars. Marta gets credit for the design of the company's handsome and award-winning packages: slender, glass bottles with a vibrant label.
Just Ask Oprah!
Prestigious publications such as Bon Appetit Magazine, Cook’s Illustrated Magazine, and the Chicago Tribune have raved about the company’s gourmet products. Oprah Magazine had the following praise for the company, “The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they are a delicious gift for friends who like cooking or eating.”
To learn more about the specialty oils & vinegars crafted by the artisans at O Olive click on any of the following:
Jalapeno Lime Olive Oil
O Ruby Grapefruit Olive Oil
Cabernet Vinegar
O Cassis Vinegar
Champagne Vinegar
Ginger Rice Vinegar
O Porto Vinegar
Sherry Vinegar
The Winter Collection Gift Box
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
Beltane Farm in Lebanon, Connecticut to Host the Autumn Leaves Cheese Festival 2011, A Celebration of Traditional Cheesemaking, Small Farms and Handcrafted Specialty Foods!
On Sunday, October 9th foodies will be heading in numbers to Beltrane Farm to enjoy a day of fun for the whole family. From 11:00 to 5:00 pm there will be artisanal delights for tasting, cooking demonstrations, beer and cheese paring, farm tours, a chance to meet the goats and other animals at Beltane Farm, and live music.
The event will feature American Cheese Society award-winning cheeses, specialty foods, and wine & beer from over 20 small farms and artisan food producers throughout the Northeast. Guests will have the opportunity to sample a wide variety of farmstead and artisanal cheeses, all natural handcrafted breads, chocolates, jams, produce, sauces, honey, maple syrup, and more. Meet the cheesemakers, bakers, farmers and small batch artisan food producers while tasting their regionally distinctive food and beverage creations.
The event takes place under tents so bring the whole family-come rain or shine!
Beltane Farm is located at 59 Taylor Bridge Road, Lebanon, Connecticut 06249
Admission is $15.00, with those 12 years and under admitted for FREE!
Tickets can be purchased online, just go to: Artisan Made - Northeast
There is limited space so please purchase admission early to ensure a spot.
Please call Artisan Food store at (203) 262-9390 for additional info.
Don't miss the artisan food event of the year!
Goat Kid (©photo by Mary R. Vogt, courtesy of morgueFile.com)
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
Slicing Onion (©photo by gtrfrkbob, courtesy of morgueFile.com)
Chefs, Farmers and Activists to be Honored in New Orleans by their Peers
An esteemed panel of 21 judges with impressive culinary credentials have selected 15 finalists for the 2011 Chefs Collaborative Sustainability Awards. The awards will be presented on Monday evening, October 24th, at the Riverview Room in New Orleans, during the 3rd Annual Chefs Collaborative National Summit.
"The field of nominees was especially competitive this year, which indicates the growing commitment to sustainable sourcing and food production," said Chef Michael Leviton of Lumiere and Area Four restaurants and chair of the Chefs Collaborative board.
Hands-On New Orleans: Sustainability in Action
The National Summit brings together more than 300 sustainability-minded chefs and food professionals from around the country for an educational and community-building conference on sustainability in restaurant and food service kitchens. This year's theme is "Hands-On New Orleans: Sustainability in Action."
Chefs Collaborative initiated its Sustainability Awards in 2010 to recognize individuals who have played an exemplary role in changing the sustainable food landscape. Each finalist is deserving of special recognition for their contributions to both food and sustainability. More than 300 chefs, food professionals, producers and food writers from around the country will applaud these leaders' achievements at the Chefs Collaborative National Summit. Last year's winners were: Chef Peter Davis of Henrietta's Table in Cambridge, MA; Chris Koetke of Kendall College, Chicago, IL; Allison Hooper and Bob Reese of Vermont Butter and Cheese, Webstervile, VT.
The 2011 Finalists in 3 Categories
Sustainer:
This award will recognize a chef who has been both a great mentor and is a model to the culinary community through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food.
Frank Brigsten
Chef/owner, Brigsten's, New Orleans, LA
Chris Ivens Brown
VP of Culinary Development, executive chef of Eurest, Compass Group, Charlotte, NC
Michael Foust
Chef/owner, the Farmhouse, Kansas City, MO
Sam Hayward
Executive Chef, Fore Street, Portland, ME
Mike Lata
Chef/Partner, FIG, Charleston, SC
Donald Miller
Executive chef, University of Notre Dame, IN
Pathfinder:
This award will recognize a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen.
Fedele Bauccio
Founder/CEO, Bon Appetit Management Company, Palo Alto, CA
Deborah Kane
VP, Foods and Farms, Ecotrust, Portland, OR
Bill Niman
Rancher and proprietor of BN Ranch, Bolinas, CA
Foodshed Champion:
This award will recognize a food producer (farmer, fisher, artisanal producer) committed to working with chefs and who exemplifies the following principle: Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.
Ben Burkett
Mississippi Association of Cooperative Farmers, Jackson, MS
Lance Nacio
Captain/Owner, Anna Maria Seafood, Dulac, LA
Bill Ryals
Farmer, Rocking R Dairy, Tylertown, MS
Sal and Al Sunseri
P & J Oyster Company, New Orleans, LA
Kurt Unkel
Owner/producer, Cajun Grain Rice, Kinder, LA
Nick Usner
Farmer, Grow Farms, Bush, LA
Chefs Collaborative is a national chef network that's changing the sustainable food landscape using the power of connections, education, and responsible buying decisions.
To learn more about the organization, go to: Chefs Collaborative
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Acadia National Park (©photo by Charlie Wrenn, courtesy of morgueFile.com)
Nature's Gift from Maine!
The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to the state's Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition, and their healing qualities.
Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild; having crept over Maine's rocky land naturally, creating hundreds of thousands of bushes. Indigenous Wild Blueberries now grow in fields and barrens that stretch from Downeast to the state's Southwest corner.
Adapted to Maine's naturally acid, low fertility soils and challenging winters, Wild Blueberries are a low input crop requiring minimal management. The berries are grown on a two-year cycle — each year, half of a grower's land is managed to encourage vegetative growth and the other half is prepared for a Wild Blueberry harvest in August.
Rich in Antioxidants
All it takes is a half-cup of Wild Blueberries to deliciously satisfy one of the recommended "five-a-day" servings of colorful fruits and vegetables. Some of the most powerful antioxidants are highly concentrated in the deep blue pigments of Wild Blueberries. What's more, Wild Blueberries contain more antioxidants than their cultivated cousins. Antioxidants are the "natural zappers" of free radicals; the unstable oxygen molecules associated with cancer, heart disease, and the effects of aging. USDA studies have measured the antioxidant activity of more than 40 fruits and vegetables and ranked blueberries #1.
Bar Harbor Jam Company
The Bar Harbor Jam Company was started in 1989, as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Maine Wild Blueberry Jam and preparing its Wild Blueberry Pies. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park and near the center of Wild Blueberry barrens.
The Bar Harbor Jam Company uses only the finest selection of 100% natural native berries to ensure the best possible taste. When you eat Bar Harbor Jam you come to know why Maine’s Wild Blueberries are so special. To these delicious indigenous berries, they add only the highest quality ingredients and mix them in small, hand-made batches to ensure their quality and to enhance their taste. There are no preservatives added.
The owners; Bob, Greg, Mike and Pat, along with Robin and the rest of the fine staff, are committed to delivering superior quality by continuing a great tradition of hand-making products from the finest ingredients. It’s all home-made right on Mount Desert Island!
To purchase some splendid products from the Bar Harbor Jam Company go to any of the following:
Deluxe Wild Blueberry Gift Basket
Maine's Wild Blueberry Jam
Wild Blueberry Syrup
Cadillac Gift Basket
Maine's Wild Blueberry & Rhubarb Jam
Strawberry & Rhubarb Jam from Maine
Maine Moose Gift Basket
Strawberry Jam from Maine
Maine's Jams Variety Mix
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Zucchini Plant (©photo by Christina Dreesen, courtesy of morgueFile.com)
We’ve been urging folks to shop local for some time now, so whenever we are able we like to offer recipes for preparing the seasonal foods found at local farm stands and farmers markets. Our friends at American Farmland Trust have just helped in this regard by sending us a local flavor-filled recipe calling for fresh apples and zucchinis.
The recipe’s creator is Chef Tim of Bloomfield of Connecticut. As our friends at AFT put it, Chef Tim “brings more than just fresh and local foods to the kids in his schools—he also gets them involved. Through teaching kids about different kinds of food and by preparing foods them in exciting new ways, he has transformed lunchtime into a fun-time. He generously shares his scrumptious recipe for a back-to-school salad.”
We’re pleased to share this recipe from Chef Tim for making use of some of the little helping hands in your home.
Ingredients
• 1/3 Cup olive oil
• 2 Tablespoon rice wine vinegar
• 1 Tablespoon lemon juice
• 1/2 Teaspoon maple syrup
• 1 Teaspoon basil, fresh chopped
• 1/2 Teaspoon kosher salt
• 6 Apples, small dice
• 1/2 Green & red peppers, seeded & julienne
• 1/2 Red onion, julienne
• 3 Zucchini, diced
Preparation
1. In a large bowl mix first the olive oil, rice wine vinegar, lemon juice, maple syrup, basil and kosher salt.
2. Add apples and toss well to coat. Add remaining ingredients, toss well.
3. Chill for 4 hours in refrigerator.
4. Serve in a large bowl with grilled grass-fed beef burgers or veggie burgers on brioche rolls. Yummy!
To learn more about the fine work of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To order an atrisanal rice wine vinegar from San Rafael, California go to: Yuzu Rice Vinegar
To order an outstanding maple syrup from Upstate New York go to: Organic Light Amber Maple Syrup
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Apples (©photo by Scott M. Liddel, courtesy of morgueFile.com)
Apples abound in America this time of year. Red Delicious, Golden Delicious, Granny Smith, Fuji, and McIntosh are just some of the most popular of the 2,500 known varieties of apples grown in the United States. What to do when faced with such abundance? Make preserves of course.
For a little instruction on how to do that we turned to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile and it’s a wonderful place to go for a date!
Melissa likes to use the Granny Smith apple as a natural source of pectin. She writes in her book that “you can play around with the ingredients as much as you like, but use this recipe as a guide.” She also cautions about something she learned from experience, “taking on too much fruit!” Try to limit yourself to 10 pounds of fruit or less. This is a simple recipe that can be a lot of fun and leave you with delicious treats for some time to come.
Ingredients for About 1 Quart
• 8 Cups peeled & sliced fruit of your choice, e/g pears. peaches, etc. (2 dry quarts)
• 2 Cups peeled & cubed Granny Smith apples (2 to 3 apples cut into ¼ to ½–inch pieces)
• 2 Cups sugar
• ¼ Cup fresh lemon and/or orange juice
• 2 Tablespoons freshly grated citrus zest
Preparation
1. In an 8-quart heavy-bottomed saucepan over medium heat, combine the fruit, apples, sugar, juice, and zest. Cook until the mixture reaches 212 degrees F on a candy thermometer, stirring often to prevent scorching. You may mash the fruit slightly with a potato masher, if necessary. Once the preserves have reached 212 degrees F, continue to cook for 30 minutes more, stirring often, until thick. You can check the consistency by placing a dollop on a plate and setting it in the freezer until just cool. If it is runny, continue cooking; if it is thick, you’re good to go.
2. Can the fruit in clean canning jars as directed by the manufacturer, or cool to room temperature, tightly cover, and refrigerate for up to 2 weeks, or freeze up to 6 months.
To learn more about Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Garden Peppers (©photo by Irish Eyes, courtesy of morgueFile.com)
In fewer than 48 hours, more than 300 people joined a campaign calling on Los Angeles City Council members to support gardening in the city.
Ron Finley, a South Los Angeles resident who launched the online petition campaign at Change.org, is asking that councilmembers amend an ordinance which requires residents to obtain costly permits before growing gardens on parkways, the city-owned strips of land between curbs and sidewalks.
High Cost is a Barrier to Healthy Eating
"The high cost of the permit to plant is very prohibitive for communities will very little excess income," said Finley. "A lot of these places have very few options for healthy fruits and vegetables, so they are being called 'food deserts.' Parkway gardens would add food options, enhance lives, open up communication, and build stronger ties in communities."
Los Angeles residents are required to maintain their parkways by mowing and watering them. But under a local ordinance, citizens wishing to grow plants on parkways must first obtain permits which cost at least $400 and up to thousands of dollars. Even with the permits, plants can be no taller than 36 inches.
First, One Person Takes a Stand
Finley uses his parkway garden to produce food for himself and to give away to neighbors. He is also a founder of L.A. Green Grounds, an organization formed to help establish gardens in the South Los Angeles community.
Finley began growing fruits, vegetables, and flowers on the parkway in front of his Crenshaw-area home in December of 2010. The city threatened to make Finley get rid of the garden, but backed off in August after community members, local press, and Change.org members rallied support.
"The response to Finley's petition in just 48 hours has been impressive," said Sarah Parsons, Senior Organizer at Change.org. "It's encouraging to see gardeners like Ron get so much support for their campaigns for change in local communities."
In August, Councilman Herb Wesson expressed support for Finley's garden and for a resolution that would eliminate costly, time-consuming permits for growing produce on parkways.
About L.A. Green Grounds
L.A. Green Grounds is an organization formed to help South Los Angeles residents establish edible gardens. They are committed to empowering residents and working to eliminate food deserts.
To learn more about the organization, go to: L.A. Green Grounds
Live signature totals from the L.A. urban gardening campaign: Change.org Petition
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
Raspberries! (©photo by Marcin Modestowicz, courtesy of morgueFile.com)
We once published a photo of a duck who keeps strawberries free of pests on an organic farm in the Catskills region of New York State. At Heidi's farm in Corrales, New Mexico a flock of native Rio Grande turkeys do the same amongst the hedge rows of raspberies. No need for poisonous pesticides!
It’s the combination of hard work and best practices on the part of Heidi and her brother Doug that make the incomparable organic jams of Heidi’s Raspberry Farm possible. It all starts with hand-picked, fresh fruit, and making their mouth-watering and nutrtious jams begins with a meticulous approach to sustainable methods on their farm in Corrales, New Mexico.
Corrales is a unique agricultural village farmed by families who have been living there for generations. Located on the Western bank of the Rio Grande, the land has been tilled since 500 A.D. Back then the ancestors of the present day Pueblo Indians reaped harvests in the fertile valley. Subsequent populations of Spanish, French and Italian families settled there to raise grapes, apples, livestock, and now, gloriously healthy raspberries!
Stewards of the Land
Having grown up in this special place Heidi and Doug are dedicated stewards of the land and keepers of a healthy environment. They are truly “walking the walk” when it comes to best practices for preserving the sustainability of their farmland and the health of their community. Doug has converted the farm to a drip irrigation system that makes the most efficient use of precious water. He provides hives in the field for the honeybees that pollinate the delicate raspberry blossoms.
Heidi, Maker of the Best Raspberry Jam We've Ever Tasted!
They’ve been selling organic raspberry jam, fresh raspberries and cut flowers at the local farmers markets in Santa Fe, Los Alamos, Corrales and Albuquerque for several years now. By personally selling their delicious fare Heidi and Doug have made a lot of wonderful friends. They’ve also built a loyal following of appreciative customers who keep coming back for more of their amazing jams!
If you'd like to order some of Heidi's incredible raspberry jams click on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try a simple recipe using one of Heidi's great jams go to: Chicken Breasts with Raspberry Ginger Sauce
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space 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
Students visiting a Stone Barns eggmobile (mobile hen house). ©Photo: jordanstudio.com
Once again, our friends at Organic Valley are proud to be a sponsor of Harvest Fest. It is a great opportunity to show kids farming as it ought to be, during a full day of family fun.
Starting at 10:00 am on Saturday, October 1st , the day will be non-stop celebration of food and farming heritage, hosted by the Stone Barns Center in Pocantico Hills, New York, features live music, hayrides, farm Olympics, raffles and giveaways, food and farming workshops, and a farmers market highlighting delicious local products.
Highlights of Harvest Fest 2011:
* Live music featuring Dan Zanes & Friends, Spuyten Duyvil, and the all-kid band Outer Child
* Theatrical performances by Story Pirates
* Children's workshops on cooking, gardening, bees and honey and more!
* Adult workshops on cooking and gardening led by Stone Barns Center farmers, Blue Hill chefs and special guests!
* Farmers Market featuring local purveyors with delicious seasonal fare.
* Hayrides around the property for visitors of all ages.
* Demonstrations and interpretation by farmers in Stone Barns Center's fields & pastures.
* An opportunity to show off your farmer skills at Stone Barns Center's farm Olympics.
A wide selection of seasonal food and beverages, including Stone Barns Center's famous Berkshire pig roast, will be available for cash purchase all day at the Farmers Market.
Meet Organic Valley Farm Friends
Local Organic Valley farmer-owners will encourage you to sample many of the lip-smacking, healthy Organic Valley products they’ve so carefully created, like NY Fresh Milk. They’ll be making butter, too, so go take a turn at the churn! You’ll definitely want to sign up for the raffle that could win you, among other things, A YEAR OF FREE ORGANIC VALLEY PRODUCT!
Before the festivities begin, there’s a special treat for Organic Valley Farm Friends. Two lucky Farm Friends could win a very special package consisting of:
• Two tickets to Harvest Fest and 10 raffle tickets (a $170.00 value!)
• Stone Barns Center “Seedling” membership ($75 value) will give the winners early access to popular events like Harvest Fest and Sheep Shearing Day, a 10% discount on Stone Barns programs, onsite benefits such as free parking, and more.
• Winner can pick up tickets at will on October 1st.
Harvest a Great Day!
8th Annual Harvest Fest, October 1, 2011, 10:00 am to 3:00 pm at Stone Barns Center, Pocantico Hills, New York. (Tickets $15 - $35)
Finn-Dorset sheep grazing on Stone Barns pasture. ©Photo: Roberto Falck Photography
About Stone Barns Center
Stone Barns Center for Food and Agriculture is a non-profit farm and education center located 25 miles north of Manhattan. The Center operates an 80-acre, four-season farm and is working on broader initiatives to create a healthy and sustainable food system. Proceeds from Harvest Fest support education programs for students and beginning farmers.
Proceeds from Harvest Fest support Stone Barn’s year-round education programs for students and beginning farmers.
Enter the Farm Friends drawing: http://www.organicvalley.coop/harvest-fest-2011
For more information about the event, visit: http://www.stonebarnscenter.org/our-work/public-awareness/harvest-fest/
To purchase advance tickets: www.brownpapertickets.com/event/190340
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
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
No need to wait for the next Cinco de Mayo to have fun entertaining with this recipe for Mexican-inspired quesadillas, any occasion will do. It was created by Chefs Mary Sue Milliken and Susan Feniger and serving them at any gathering of family and friends is sure to get a great response.
It's a wonderfully healthy creation that delivers a terrific blend of flavors. Thanks to our friends at the California Avocado Commission for being kind enough to send it to us!
Ingredients for 6 Servings
• 1⁄8 Cups shredded, roasted chicken
• 1⁄3 Cup canned black beans, drained
• 3⁄4 Bunch green onions, white and light green parts only, thinly sliced
• 3⁄4 Bunch cilantro, roughly chopped
• 2 1⁄4 Tablespoons minced, canned chipotle chiles
• 1 1⁄2 Tablespoons red wine vinegar
• 3⁄4 Tablespoon extra virgin olive oil
• 3⁄4 Teaspoon sea salt
• 3⁄8 Teaspoon freshly ground black pepper
• 1 1⁄8 Cups grated Mexican manchego cheese
• 3⁄4 Cup grated panela cheese
• 3⁄8 Cup grated cotija cheese
• 3 10-inch flour tortillas
• 1 1⁄2 Tablespoons unsalted butter, melted
• 1 1⁄8 Ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
Preparation
1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.
2. Mix cheeses together in a bowl.
3. Lay tortillas on a counter and brush with melted butter.
4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices.
5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas.
6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.
Avocado Citrus Crema
Ingredients
• 3⁄4 Ripe Fresh California Avocado, seeded, peeled and quartered
• 3⁄8 Cup light sour cream
• 3⁄4 Lime, juiced
• 3⁄8 Orange, juiced
• Sea salt & freshly ground black pepper, to taste
Preparation
1. Combine ingredients in a blender or food processor and blend until smooth.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
A serving has 450 Calories and delivers these Daily Values: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the manchego cheese that was a Gold Medalist at the World Cheese Awards in London and twice a First Place winner at the American Cheese Society, go to: Solé GranQueso
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Asian Marinated Veggies (©photo courtesy of Back to the Kitchen)
Are you eating your veggies? If you're not, it is time to visit your local farmers market this Labor Day weekend for some fresh produce and then give a new recipe a try. Our talented friend Gwen Kenneally has provided us with one that will have you going back for seconds with no worries about weight gain.
Gwen is the founder of Back to the Kitchen, a much praised catering company based in Southern California. Her years of catering parties and events have made Gwen amazingly versatile in the kitchen. She has even cooked for a U.S. President. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts. She’s also a regular contributor of food and cocktail recipes to an excellent online publication offering lifestyle highlights for California’s San Fernando Valley, My Daily Find.
Here’s what Gwen has to say about her recipe for grilled vegetables, “This simple marinade works very well with chicken or fish, but it is simply superb for eggplant, squashes, asparagus, onions, beets, and corn, just to name a few. Be creative and look for fun veggies to grill!”
Asian Marinade for Grilled Vegetables
Ingredients
• 6 Garlic cloves, finely chopped
• 2 Inches ginger, finely chopped
• 1 Bunch mint leaves, chopped
• 1 Bunch cilantro, chopped
• 1 Bunch basil, chopped
• 3 Green onions, sliced
• 2 Serrano chilies, finely chopped
• ½ Cup extra virgin olive oil
• ½ Cup rice wine vinegar
• Juice of 4 limes and zest
• ¼ Cup organic soy sauce
• ¼ Cup raw honey
• 1 Tablespoon chili sauce
Preparation
1. Remove and grate zest of limes and juice limes.
2. Prepare 12 cups of vegetables for the grill. Combine ingredients and marinate for 2 hours, rotating occasionally.
3. Grill vegetables, brushing with marinade.
Easy as 1, 2, 3!
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To have a look at Southern California’s finest publication for great finds and things to do, go to: My Daily Find
To learn more about world class, handcrafted olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
For more information about an artisanal rice wine vinegar from San Rafael, California, go to: Yuzu Rice Vinegar
Using a raw honey of the highest quality will make a difference. To learn more about one of the best from a boutique farm in Connecticut, go to: Wildflower Liquid Honey
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Grilled Tilapia with Tomato Basil Relish (image courtesy of Regal Springs Tilapia)
Labor Day Weekend is almost here and that means it will be grilling time in backyards from coast to coast. Our friends at Regal Springs Tilapia have provided us with this recipe and we think it suits the season beautifully. They were also kind enough to send us some simple tips for grilling perfect fish along with the recipe:
Grilling fish doesn’t have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when it’s cooked through.
The Right Cut: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.
Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.
Oil before you light the grill: Spray a light coat of non-stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non-stick spray on a grate if the fire is lit!
Oil after the grill is lit: This technique is preferred over oiling the grill before it’s lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.
Oil the fish, too. Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.
It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.
Prevent Breakage: Do not flip the fish repeatedly, and do use a wide-headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.
Check for Doneness: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it's not done. Remember, too, that fish continues to cook a little after it's removed from the grill.
And here’s the fine recipe they’ve provided so you can try out their fish grilling technique:
Grilled Tilapia with Tomato Basil Relish
Ingredients for 4 Servings
• 4 (6-Ounce) Regal Springs tilapia filets
• 3 Medium red onions
• 4 Cups cherry tomatoes
• 2 Lemons
• 2 Cups of fresh basil
• 1 Cup of pine nuts
• 1/3 Cup L’Autunno Blend Extra Virgin Olive Oil
• 4 Tablespoons O Olive White Balsamic Vinegar
• Salt & pepper to taste
Preparation
1. Preheat grill to medium high heat.
2. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
3. Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.
4. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
5. Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).
6. Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
7. Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish.
8. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you’d like to learn more about the company’s commitment to seafood that is Safe, Sustainable and Traceable go to: Regal Springs Tilapia
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
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
(© Robert Sholl | Dreamstime.com)
Most taxpayers in the United States are probably unaware that they’ve been paying for a big helping hand to immensely wealthy biotech corporations such as Monsanto. But according to U.S. embassy cables published by Wikileaks, the taxpayer-funded U.S. diplomatic corps has been working hard to get foreign countries to approve genetically engineered (GE) crops, especially in Europe.
France and six other countries in Europe (Luxembourg, Germany, Austria, Hungary, Bulgaria and Greece) currently have a ban on the growing of GM crops, a ban based on safety concerns.
U.S. diplomats have made efforts to influence the biotech policies of developed countries such as Egypt and Turkey, but France continues to stand out as a high-profile target. There is widespread popular resistance to genetically engineered food in France, and a French farmers movement militantly opposed to GE crops.
According to a U.S. diplomatic cable from 2007:
Monsanto, Dupont/Pioneer, Dow Agro-Sciences…raised concerns about security conditions, i.e., increasing acts of vandalism, particularly in light of an expected regulation which could require French farmers to make public the location of their biotech plots. The three companies emphasized their concerns about the security of their information, property and staff, due to the annual destruction of two thirds of biotech test plots in France, demonstrations and attacks on their buildings and on a silo containing GM corn harvested in 2006 (Reftel). Consequently, the companies loose (sic) money and data, while staff morale suffers.
A report by Mike Ludwig of Truthout says, "Several cables describe 'biotechnology outreach programs' in countries across the globe, including African, Asian and South American countries where Western biotech agriculture had yet to gain a foothold. In some cables American diplomats ask the State Department for funds to send U.S. biotech experts and trade industry representatives to target countries for discussions with high-profile politicians and agricultural officials."
Organic Garlic (©photo by Scott M. Liddell, courtesy of morgueFile.com)
Why the Safety Concerns?
The nonprofit Union of Concerned Scientists states on its web site:
So far, scientists have identified a number of ways in which genetically engineered organisms could potentially adversely impact both human health and the environment…In addition to posing risks of harm that we can envision and attempt to assess, genetic engineering may also pose risks that we simply do not know enough to identify.
GE Foods Are Not the Answer to World Hunger
As for the claim that GM foods are needed to feed a hungry world, Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists Food and Environment Program has concluded "...that GE (genetic engineering) has done little to increase overall crop yields." And a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
In May of 2009, the American Academy of Environmental Medicine called on “Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks."
Require the Labeling of GM Foods
Many people are unaware that they are regularly consuming GM foods because they are not labeled as such. Giant agribusinesses do not want the labeling of GM foods because consumers don’t want to buy them. They are even opposed to the labeling of foods as GM-free. (GM foods are prohibited from being used in food that carries the USDA’s organic label.)
As Elise Pearlstein, producer of the Oscar nominated film Food Inc. has said, "It's outrageous that genetically modified foods don't need to be labeled...Whatever your position, you should have the right to make informed choices, and we don't."
More than 30 countries have mandatory labeling of GMO's, including all the European Union countries, Japan, Korea, Australia and New Zealand. Why not the U.S.? Because the Big Biotech industry doesn't want such labeling. As one biotech executive put it, “If you put a label on genetically engineered food you might as well put a skull and crossbones on it.”
To view tips from the Organic Consumers Association on avoiding GM foods, go to: Non-GMO Shopping Guide
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
Grilled Quesadillas (© photo courtesy of California Avocado Commission)
Vegetarian cooking is growing in popularity among people who are not purely vegetarian. Many Americans are looking to reap health benefits by cutting down on meats, while still enjoying delicious dishes. Below is a fun recipe for quesadillas prepared on the grill we got from our friends at the California Avocado Commission. It's a wonderfully healthy creation that delivers a terrific blend of flavors. We’ve found this dish goes beautifully with a good California Pinot Grigio.
Ingredients for 12 Servings
• 12 California avocados, halved
• Fresh lime or lemon juice (as needed)
• Olive oil (as needed)
• Salt (as needed)
• 1 ½ Cups manchego cheese, shredded finely
• 1 Cup panela cheese, grated
• ½ Cup cotija cheese, shredded finely
• Freshly ground black pepper (as needed)
• 12 poblano chiles, roasted, peeled, cut into thin strips
• 12 Home-made flour tortillas, about 10 inches in diameter
• Unsalted butter (as needed)
• Salsa fresca (as needed)
Preparation
1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick. Brush each slice on both sides with juice and oil; lightly sprinkle with salt. Grill, turning once, until lightly browned with grill marks; reserve.
2. Thoroughly mix cheeses; reserve.
Per Serving:
1. Lay 1 tortilla on a work surface. Put ¼ cup cheese mixture on half the tortilla. On top of cheese evenly distribute ½ ounce poblano strips (about 8).
2. Top with 4 or 5 grilled avocado slices. Drizzle with 1 tablespoon salsa (optional); top with ¼ cup cheese mixture.
3. Brown quesadilla on medium heat in hot butter on both sides. Cover pan for a minute or so to finish melting cheese. Cut into 4 pieces.
4. Serve with ¼ cup salsa on the side.
Copyright Courtesy of California Avocado Commission
To purchase the manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase some terrific salsa made from farm fresh ingredients grown without pesticdes go to:
1. Vinca's Sweet Salsa
2. Violet's Medium Salsa
3. Spike's Hot Salsa
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Dancing at the Farmers Market (©photo by Mary R. Vogt, courtesy of morgueFile.com)
With the news that 1,000 farmers markets have just been added to the USDA’s list we have to assume that there are many thousands of folks who will now have easy access to a local farmers matket for the first time.
Farmers markets are fun places to explore and it seems that every time we speak to a farmer we learn something new about our food. Some of the offerings at our local market have become must buys on each visitt, with those funny looking, but oh-so-delicious heirloom tomatoes taking center stage for us this time of year.
We want everyone to have as much fun as we do at our local farmers market, especially people new to the scene. We were very pleased when our friend Amelia Winslow sent us her tips for beginners. Here’s some of her advice for newcomers:
1. Stick with what you know. If you’re new to the market or to cooking, skip the exotic fruits & veggies and go for produce you’re familiar with. You’ll be much less overwhelmed if you focus on carrots and tomatoes rather than kholrabi & ramps (yes, those are real vegetables).
2. Limit the number of items you buy. It’s easy to go nuts when you see all this beautiful produce, but overbuying will lead to wasted food, wasted time thinking about what to do with the food, and of course wasted money. Instead, stick to 2-3 veggies and 2-3 fruits per week, plus one kind of fresh herb and one kind of citrus fruit to use for dressings and sauces.
3. Do some meal planning before you go. This isn’t always possible, but when you remember or have time, plan a couple of meals before you shop, so you can buy the specific produce you need to make those meals. I usually buy a few veggies I can use for salads and hot meals, plus a few veggies and fruits for snacking.
4. Prep produce when you get home. If you can’t do it right when you get home, plan a time within a day or so when you can wash and chop lettuce (here’s how I do it), wash and cut veggies for snacking, and wash some fruit (most fruits are better prepped right before eating, but you can always wash cherries & grapes, wash and slice strawberries, melons, & oranges). Having a fridge full of ready-to-go veggies and fruits makes it much more likely that you’ll reach for these healthy items when you’re hungry for a snack or ready to make a meal.
5. Keep it simple. No need to reach into the depths of your recipe collection or biggest cookbook to figure out what to make for dinner. During summer especially, produce is so good that it’s best eaten in it’s simplest form. Salads can simply be a platter of tomato chunks drizzled with olive oil or a bowl of sliced cucumbers with salt, lime juice, and hot sauce. Snacks can be melon wedges, snap peas with hummus, or berries topped with yogurt. For a main dish, toss pasta with fresh basil and cherry tomatoes (like in this recipe), or lightly saute greens to serve with fried eggs (like this). The great thing about summer is that good food is plentiful, and the time and effort needed to make something tasty is minimal.
Simple preparation of fresh, seasonal foods, who can argue with that?
Amelia Winslow
Amelia has a website that’s full of great info and recipes for thoughtful home cooks. To have a look, go to: Eating Made Easy
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
Farmers Market (©photo by Kevin Rosseel, courtesy of morgueFile.com)
Despite a tough economy that has American families making ever more purchasing decisions based on price, more than 1,000 new farmers markets were added across the country, according to the U.S. Department of Agriculture’s 2011 National Farmers Market Directory.
Last year, the USDA reported that 6,132 farmers markets were operating across the country. The new report indicates a total of 7,175 now operate in the U.S., an increase of 17.0%, meaning more farmers are marketing their products directly to consumers than ever before.
“The remarkable growth in farmers markets is an excellent indicator of the staying power of local and regional foods,” said Agriculture Deputy Secretary Kathleen Merrigan.
She added, “These outlets provide economic benefits for producers to grow their businesses and also to communities by providing increased access to fresh fruits and vegetables and other foods. In short, they are a critical ingredient in our nation’s food system.”
Fresh Bell Peppers (©photo by Tana Butler, courtesy of morgueFile.com)
The Directory reveals that several states have experienced rapid growth in farmers markets since 2010, reflecting a growing interest outside of the Far West and Northeast states, where the popularity of farmers markets is more well-established. Alaska and Texas ranked at the top for most growth in farmers markets at 46% and 38%, respectively.
The Top 10 list for growth includes:
1. Alaska (35 markets, up 46%)
2. Texas (166 markets, up 38%)
3. Colorado (130 markets, up 38%)
4. New Mexico (80 markets, up 38%)
5. Indiana (171markets, up 37%)
6. Oklahoma (61 markets, up 32%)
7. South Dakota (29 markets, up 32%)
8. Pennsylvania (266 markets, up 31%)
9. Ohio (278 markets, up 31%)
10. Michigan (349 markets, up 30%)
The Top 10 states for number of recorded farmers markets in 2011 were spread across the country:
1. California (729 markets)
2. New York (520)
3. Michigan (349)
4. Illinois (305)
5. Ohio (278)
6. Pennsylvania (266)
7. Massachusetts (255)
8. Iowa (237)
9. Wisconsin (231)
10. North Carolina (217)
Customers with Various Incomes
Nearly 12% of the famers markets reported at are able to accept SNAP (formerly known as food stamp) benefits, a % increase since 2010. SNAP redemptions in 2010 totaled $7.5 million at all certified farmers market and direct-to-consumer food retail establishments. Program participants made 453,711 purchases at farmers markets and direct farm marketing outlets nationwide, with an average purchase amount of $16.69.
To access the Directory, go to: USDA Farmers Market Directory
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
 
Founder Marina Marchese and the rest of the folks at Red Bee are passionate about the culinary delights of honey. Their philosophy is that every bottle of their artisanal honey is a gourmet food and can be tasted and evaluated much like wine, each one having a unique flavor profile determined by the kind of flowers visited by the bees.
The essence of a honey is dictated by the terroir, the unique combination of geographic location, climate, soil and temperature that gives each honey its complex composition and individual personality. As in winemaking, terroir dramatically affects the flavor profiles of the honeys produced.
There is just no comparison between the homogenous, processed honey common to supermarket shelves and honey crafted by a true artisan. Here is an excerpt from Marina's terrific book, Honeybee: Lessons from an Accidental Beekeeper, on her journey to becoming one of the country's finest food artisans:
It can be said that honey is only as good as the beekeepers that harvest it. Artisanal honeys are those produced by individuals using traditional methods and thus preserving the integrity of their products. With artisanal honey, quality and character are highlighted, rather than quantity and consistency. Beekeepers have to make many decisions regarding the management of their honeybees during a single season. Timing is everything, so colonies have to be at their peak strength and available to forage the fields at the exact time of the nectar flow. Beekeepers must select appropriate field locations for their honeybees and know when the nectar flow begins, when to add and remove honey shallows, and the best procedure to use to extract the honey.
(Excerpted with permission from Honeybee: Lessons from an Accidental Beekeeper by C. Marina Marchese, published by Black Dog & Leventhal Publishers, 2009.)
Red Bee Farm
Marina's Red Bee is a boutique honeybee farm located in the historical Bradley Tool section of Weston, Connecticut. The company’s charming red cottages were once the home of ballerina Gelsey Kirkland, who partnered Mikhail Baryshnikov. Working there they are inspired to create the purest artisanal honeys and sustainable products. Using old world techniques, their products are handmade in small batches using only plant-based ingredients to insure the finest quality. They never use pesticides, alcohol, paraffin waxes, petroleum or preservatives.
Red Bee's organic gardens produce culinary and medicinal herbs, vegetables and flowers for cutting. They make their organic, free range chicken eggs available locally. Red Bee Honeybee products have been a spectacular success at the New Canaan Farmers Market each summer for the last 8 years.
Red Bee Founder Marina Marchese (photo: jeffbeckerphoto.com)
Marina Marchese is a second generation Italian sharing her love of crafting artisanal products. After graduating from the School of Visual Arts, Marina traveled to Europe and Asia as an illustrator and product designer. Her unique sense of style and love of color was defined in designs that have graced the cover of WWD and greeting cards sold worldwide by UNICEF including children's products, books and magazines.
Her own Red Bee® cards were recognized by The National Honey Board after appearing in Victoria Magazine and on the cover of American Bee Journal. Marina’s love of honeybees and painting has led her to the ancient technique of painting with beeswax, made popular by the Etruscans. (The portrait at the top of this item is one of her paintings in beeswax.)
(Photo Reprinted with permission from Black Dog & Leventhal Publishers.)
Her first book, Honeybee: Lessons from an Accidental Beekeeper, is a good read 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 sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Wildflower Liquid Honey
Wildflower & Comb Honey Gift Box
Chunk Honey
Clover & Creamed Honey Gift Box
Comb Honey
Creamed Honey
Spring Clover Liquid Honey
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wild Turkey (©photo by cderrick, courtesy of morgueFile.com)
If more evidence was needed about the dangers of industrialized agriculture, with its densely packed animals and toxic waste, this week’s recall of 36 million pounds of ground turkey by agribiusiness giant Cargill should satisfy the remaining skeptics. Ironically, for years many Americans, including yours truly, have purchased turkey burgers as a healthy choice for their families.
In light of the massive recall Wenonah Hauter, Executive Director of Food & Water Watch, released this statement:
Last night’s announcement by Cargill of a recall of 36 million pounds of ground turkey products is just the latest example of why we need strong regulatory and public health programs in place to protect consumers.
People have been getting sick with Salmonella for several months, while the Centers for Disease Control and Prevention and state health departments struggled to identify a likely source of the contamination. Budget cuts have hampered the ability of federal and state health agencies to effectively protect public health, and this outbreak and recall offer compelling proof that there are human costs to budget cuts to critical public health programs.
The illnesses that triggered this recall were caused by an antibiotic-resistant strain of Salmonella Heidelberg, which makes the illnesses more serious and harder to treat. This once again points to the public health crisis that is being caused by the overuse of antibiotics in livestock production.
Unfortunately, it’s not the first time that meat and poultry have been recalled because of contamination with antibiotic-resistant bacteria, and it’s not even the first time a Cargill meat plant has had this problem. Until the overuse of antibiotics in livestock production stops, consumers will be faced with the additional threat of antibiotic-resistant bacteria.
Because it covers several months of production at a very large plant, this recall covers a huge amount of product sold across the country, just the latest example of the tremendous impact that just one large plant can have on national public safety when something goes wrong.
As Congress gets ready to debate funding for federal agencies, this recall is a timely reminder of how vital public health programs like meat and poultry inspection and foodborne illness surveillance are to all of us.
To protect our families from the dangers of over centralized farmer we can make choices that make a difference. We can support local farmers by buying from them directly through community supported agriculture (CSAs) and at farmers markets, raise protein-rich beans in our gardens, and all the while spread the word that purchasing food from industrial farms comes at a price, one that can prove fatal.
About Food & Water Watch
The nonprofit organization works to ensure the food, water and fish we consume is safe, accessible and sustainable. So we can all enjoy and trust in what we eat and drink, it helps people take charge of where their food comes from, keep clean, affordable, public tap water flowing freely to our homes, protect the environmental quality of oceans, force government to do its job protecting citizens, and educate about the importance of keeping shared resources under public control.
To learn more and take action, go to: Food & Water Watch
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
Three Brothers Garden, Chicago (©photos of DeLoach Vineyards)
Thriving community gardens are one of the bright spots in America's food system, bringing neighbors together, providing folks with fresh, healthy produce, and bringing some beauty along with it. Community gardens were part of the Victory Gardens campaign during World War II, when they produced 40% of the produce Americans ate.
After a successful spring and summer campaign, DeLoach Vineyards has proudly announced the winners of its Community Garden Campaign in partnership with Organic Gardening Magazine. Over the past four months, 15 community gardens across the country from California to Florida participated in the online campaign to win a coveted total award of $20,000 ($4,000 per garden) to improve the communities they serve.
Wine and garden enthusiasts in communities across the country showed their support with more than 70,000 site visits to www.deloachcommunitygardens.com, where they watched videos produced by the gardens and voted for the garden of their choice.
The following 2011 DeLoach Community Garden Award Winners will each be awarded $4,000 each and will be featured in the October/November 2011 issue of Organic Gardening:
• Center for Growing People, Dallas
• Long Beach Organic Community Garden, Long Beach
• Magnuson Community Garden, Seattle
• Ocean View Farms, Los Angeles
• Three Brothers Garden, Chicago
Center for Growing People, Dallas
As an additional retail component to support the campaign, bottles of DeLoach wine were adorned with neckers that included a QR code that allowed consumers to instantly link to the contest microsite via smart phones.
DeLoach Vineyard’s estate vineyard in the beautiful Russian River Valley is a Demeter-certified Biodynamic® property. In harmony with organic and Bioydynamic principles the DeLoach estate includes an exquisite Biodynamic garden that not only nourishes the staff at the winery, but also provides the necessary natural remedies to optimize the health and fertility of its Biodynamic vineyards.
The Community Garden Campaign is a part of DeLoach Vineyard’s commitment to a healthy, sustainable lifestyle from garden to table that includes the appreciation of wine, food and community and to support the role of community gardens in promoting good living. Equally as important, the campaign is part of an effort to help educate a new generation to better the communities in which they live—something DeLoach has been passionate about cultivating since the inception of the winery.
About DeLoach Vineyards
DeLoach Vineyards has been a pioneering producer of Pinot Noir, Chardonnay and Zinfandel in Sonoma’s Russian River Valley since 1975. DeLoach seeks to produce exceptional wines that spotlight the singular personality of the Russian River Valley, with its rare and bountiful convergence of the sea, the soil and the stars. The Boisset family of Burgundy purchased DeLoach in 2003, bringing the techniques and approaches of Burgundy to its winemaking in the Russian River Valley, which they believed to be California’s most expressive terroir for cultivating Pinot Noir and Chardonnay.
Under Boisset, DeLoach has grown its small-lot vineyard designate wine program, converted to organic and Biodynamic farming practices, and implemented traditional Burgundian winemaking techniques such as open-top wood fermentors, native yeast fermentations, and hand punch-downs. Wine & Spirits magazine named DeLoach Vineyards a Top 100 Winery for the tenth time in the winery’s history in 2009.
Located at 1791 Olivet Road in Santa Rosa, the DeLoach Vineyards tasting room, picnic area and organic garden are open to the public daily from 10:00 am to 5:00 p.m.
To learn more, go to: DeLoach Vineyards
About Organic Gardening Magazine
For 70 years, Rodale’s Organic Gardening, the leading magazine resource for living a healthier, more environmentally conscious lifestyle, has been empowering its readers with the most trusted, eco-friendly news and information. With the mission to “live lightly from the ground up,” the brand’s editorial agenda sets an accessible and easy-to-embrace course toward the goal of living a healthier, more environmentally sustainable lifestyle, delivering the safest and most natural approach to health, home, food and garden.
Organic Gardening can be found on Facebook at: Organic Gardening on Facebook
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
A Message from the Bottle.......
Guess who is coming to dinner? Long-time American Feast contributor Chef William Mueller, aka The Mad Scientist, owner of Babblin' Babs Bistro in Tacoma, WA, will soon be meeting you in your kitchen for a circus act of science fusion. Get ready to experiment in boundless culinary territory, FDA approved-Flippin' Delicious Aphrodisiac.
What?
An assortment of Babblin' Babs Culinary Spice Blends, is now available available at Tacoma retailers and online, in plenty of time for the peak barbecue season culminating over Labor Day Weekend!
They include New Orleans, Thai, West Indies, Everyday, Lonestar, and Greek, just to tease your taste buds, with more to come. With these Spice Blends, you will be able to create effortless, imaginative meals in a quarter of the time it usually takes. Your cooking will bring to life exotic flavors from around the world using everyday ingredients, without cookbooks or professional training.
Chef William Mueller
Why?
Chef Mueller says, "I want you to get out of the routine and into the cuisine. Stop spending all of your time preparing your meal and start socializing with family and friends, sip your favorite drink and stay seated at the table."
He continues, "I am not only the creator of these blends, but my family and I use them everyday. After cooking at Babblin' Babs Bistro all day, running around doing errands (including after school activities with the kids)-just like you- I have to make dinner for my family. There is not enough time in the day to do everything that needs to get done AND make nutritious, tasty meals.
Add Flavor & Cut Your Cooking Time!
These spice blends cut your cooking time down to minutes instead of hours. For example- the other night we came home late, I scan what ingredients I have. I grab some chicken, toss it in a pan with some "Greek." Next, steam some corn, sprinkle with "Everyday." Serve these along with some rice and Voila! Dinner for four in under 20 minutes: homemade and tasty."
Tired of tap dancing through the ring of fire every night trying to decide what's for dinner and whether everyone will like what you make? Get down off the trapeze and get Babblin' Babs Spice Blends. Simplify and harmonize your meal times. Make everyday meals an adventure. Where do you want to go today? Use different combinations of blends everyday of the week and travel the world without leaving your dinner table!
Babblin' Babs All Natural Herb Blends are your passport to taste the world....one bite at a time.
Where can you get some? (spice blends, that is)
Babblin' Babs Bistro and online at www.babblinbabs.net
Smooth and Juicy, 1121 Court B., Tacoma, WA 98402
Harbor Greens, 5225 Olympic Drive Gig Harbor 253.851.7911
Contact: Chef William Mueller, Creator of Babblin' Babs Bistro Spices: william@dinnersolutions.net
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
La Quercia's Founders (Images courtesy of La Quercia)
Herb and Kathy Eckhouse founded La Quercia to create premium quality American prosciutto. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own came from a desire to take advantage the bounty that surrounds them in Iowa.
Herb and Kathy are contributing to the growth of premium, artisan-made American foods by offering fine quality, dry cured meats -- and Iowa with its abundance is the natural place to do this.
La Quercia’s Founders believe that the food we eat can delight us every day. It is their mission to help you make that happen. With each product, they strive to offer a memorable eating experience, one that causes you to stop and savor the moment.
Green Label Organic Prosciutto
For Herb and Kathy great food is more than great taste. It is healthful, nutritious, and pleasurable. It is satisfying sensually, physically, emotionally, and intellectually. It tastes good and it feels good. It pleases and it nourishes. It is part of a responsible food system that sustains you, producers, craftspeople, restaurants, and stores who support their communities and respect the environment.
Great food is made from the highest quality materials, careful adherence to the best of tradition, and the judicious use of modern tools. La Quercia incorporates these principles in determining how they produce and what they select to offer.
Humanely Raised
All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding. They do not use meat from animals that have been given antibiotics, kept in large animal confinement facilities, fed animal byproducts, or given hormones.
Kathy and Herb work in all aspects of the business–selecting and buying pork, salting, trimming, and handling hams and leading a small group of dedicated staff who participate in their production.
Kathy Eckhouse is a long time "foodie" who lived in Europe for several years as a child and adolescent. She is the person all of her friends describe as the best cook they know. Kathy says, "I feel good about what we do, because we use pork from animals that have had a good life. I think prosciutto is a great thing for a well-raised pig to become."
Says Herb, “I love making prosciutto; it's like assisting at a miracle."
If you'd like to learn more about La Quercia's critically acclaimed, artisan cured meats, click on any of the following:
Prosciutto Piccante
Green Label Organic Prosciutto
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
Blenheim Hill Farm (©photos courtesy of Smörgås Chef Restaurant Group)
Along with farmers markets, farm-to-table dining is one of our favorite trends. So kudos to pioneers like Chef Dan Barber of Blue Hill in Greenwich Village and thank you to all those joining the movement to serve the freshest, healthiest and most flavorfull food to be found.
That would of course be the freshly harvested produce and other foods raised on local, sustainble farms, made convenient to we urban dwellers, for whom enjoying the talent of a great restaurant chef is far easier than visiting a a great farm.
Blenheim Hill Farm
We’ve just learned that Smörgås Chef Restaurant Group has launched Blenheim Hill Farm-a 150-acre eco-farm located about 150 miles north of Manhattan in New York's Catskill Mountains. The farm will supply the group's Smörgås Chef restaurants and Crepes du Nord creperie and wine bar with naturally grown produce and meats.
Featuring large maple tree forests, rolling pastures and a large spring-fed lake, the farm will produce hydroponic salads, legumes, and heirloom tomatoes-grown year-round in a state-of-the-art greenhouse-as well as herbs, mushrooms, fruit and lingonberries, a Scandinavian staple. The farm will also supply eggs, chicken, beef, pork, and lamb. Heritage animal breeds that produce improved flavor and composition will be pasture-raised to promote animal welfare and proper meat production processes.
A Model for Small-Scale Local Farming
"Our mission is to develop a financially viable model for small-scale local farming, while remaining good stewards of the land and its resources," said Morten Sohlberg, who founded Smörgås Chef Restaurant Group and Blenheim Hill Farm with his wife, Min Ye. "We will adopt, develop and promote innovative ideas and new agricultural technologies that will invigorate a disappearing segment of small businesses in America-the small, sustainable commercial farm."
Mr. Sohlberg and Ms. Ye are not traditional farmers. The entrepreneurial duo-who founded Sessions.edu, the world's largest online design school with over 10,000 students from over 140 countries-have diverse professional backgrounds that span fine cuisine, design, finance, business administration and education.
Mr. Sohlberg, who oversees the creative aspects of Smörgås Chef Restaurant Group's operations, was born and raised in Norway. He has worked as a designer in Milan and an educator at Parsons School of Design. He is as guest lecturer at The Institute of Culinary Education in New York-one of the most acclaimed cooking schools in the nation.
Ms. Ye, who manages Smörgås Chef's financial, operational and business development activities, is a native of China. She worked as a Wall Street investment banker for several years before attending the French Culinary Institute in SOHO, where she obtained her certificate in La Technique training in French classic cuisine.
Diversity Breeds Innovation
"Collectively, we speak over a dozen languages," said Ms. Ye. "It is our varied and non-traditional experience that will help us innovate, compete and thrive as a new breed of farmers. In addition, we will be aided by top experts in the field of sustainable farming and agriculture who will assist us in further developing our vision."
"We are looking forward to the next step, which include providing advanced educational training programs on the farm for agriculture students at various upstate universities," said Mr. Sohlberg, who noted that maple syrup from Blenheim Hill Farm has already been introduced into the group's restaurants.
To learn more about the latest from these dynamic eco-entrepreneurs, go to: Blenheim Hill Farm
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
Organic Cherries (©photo by jeltovski, courtesy of morgueFile.com)
Though millions of Americans find themselves in belt-tightening times, a new poll has found that most still buy organic foods whenever possible.
In a new survey conducted by Thomson Reuters and National Public Radio, 58% percent of Americans say they choose organic over conventional when they have the opportunity. In a sign that the preference for organics is a trend that is here to stay, 63% of respondents under the age of 35 prefer organic foods, as do 64% of those with a bachelor's degree or more.
Avoiding Toxins & Supporting Local Farms
Among those who prefer organic foods, 36% said they do so to support local farmer's markets and 34% said they wanted to avoid exposure to toxins in non-organic foods. Complete survey results are available here: http://www.factsforhealthcare.com/pressroom/NPR_report_OrganicFoods.pdf
According to the U.S. Department of Agriculture (USDA), there were 6,132 farmers markets as of 2010, up from 1,755 in 1994.
"There appears to be a generational difference in preference for organic foods," said Raymond Fabius, M.D., chief medical officer at the healthcare business of Thomson Reuters. "The strong, positive sentiment among young people indicates they are more concerned with exposure to toxins and place a higher premium on supporting local markets. It stands to reason that, by expanding the network of farmer's markets, we could see a further groundswell around the support for organic foods."
Unique & Conscious Food Choice
"This month's poll gives us some insight into what is going through consumers' minds when they're making the choice of what they will feed themselves and their families," said Scott Hensley, NPR health correspondent and blogger. "We find it especially intriguing that a very small percentage of respondents are choosing organic foods based on taste. This makes organic vs. conventional a really unique case where food decisions are being made consciously by consumers."
The figures in the poll are based on 3,014 participants interviewed from May 2-13, 2011. The margin of error is 1.8%.
To learn more and support organic agriculture, go to: Organic Consumers Association
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
As we know, there is tremendous pressure coming from Big Biotech to get genetically engineered (GE) salmon into America’s food supply. The industry may have millions to spend on public relations and campaign contributions, but science and a wary public are not on their side.
Right now there is legislation in the works that would prohibit the U.S. Food and Drug Administration (FDA) from spending funds to approve the controversial fish. Last month, the House of Congress passed such an amendment and members of the Senate have informed the FDA that they are moving forward with similar legislation.
The Senate stated in a letter that, "Given the strong and growing Congressional opposition to the approval of GE fish in both chambers, spending time on further review of genetically engineered fish would be a waste of taxpayer dollars".
Wenonah Hauter, executive director of consumer watchdog Food & Water Watch, has this to say:
"We're in the middle of an intense budget debate and we have to make some difficult decisions about where to spend federal dollars. The last thing the federal government should be doing is frivolously throwing taxpayer money at a corporate science experiment that could devastate both the public's health and the health of the environment."
New Study Cites GE Threat to Wild Atlantic Salmon
If genetically modified Atlantic salmon were to escape, they could succeed in breeding and passing their genes into the wild, researchers at Canada’s Memorial University of Newfoundland have found. Their research, just published in the journal Evolutionary Applications, explores the potential reproductive implications of genetically modified salmon as they are considered for commercial farming.
“The use of growth-enhancing, transgenic technologies has long been of interest to the aquaculture industry and now genetically modified Atlantic salmon is one of the first species to be considered for commercial farming,” said lead author Darek Moreau, a graduate student who co-wrote the paper along with Corinne Conway, a research assistant, and Dr. Ian Fleming, a professor, all with the Ocean Sciences Centre.
“Yet, little is known about the potential impact on wild salmon populations if the genetically modified species were to escape captivity.”
Trojan Gene Could Lead to Eventual Extinction
One of the key concerns about a transgene escape is the “Trojan gene effect,” caused when a genetically modified fish outcompetes or reproduces equally against wild rivals. If the resulting offspring are genetically inferior this could lead a species towards eventual extinction. Until now there has been no empirical research to demonstrate the ability of transgenic salmon to breed naturally and infiltrate the gene pool of wild Atlantic salmon.
To measure the ability of GE salmon to breed with Atlantic salmon in the wild, the team of researchers from Memorial University’s Ocean Sciences Centre monitored breeding behaviour in a naturalized laboratory setting and used genetic analysis to determine the success of competing individuals at producing offspring.
Wild Males are More Potent Breeders
The scientists found that migratory wild males outperformed their captivity-reared transgenic counterparts in terms of a variety of spawning behaviours, and despite being less aggressive, wild males also achieved higher overall fertilization success, but the threat from GE salmon remains.
“While the transgenic males displayed reduced breeding performance relative to their non-transgenic rivals they still demonstrated the ability to successfully participate in natural spawning events and thus have the potential to contribute modified genes to wild populations,” said Mr. Moreau.
Very Real Threat to Wild Gene Pool
While the study provides an estimate of breeding performance under only a single set of physical and demographic environmental conditions, it does mimic a likely invasion scenario where the genetic background of the transgenic population differs from that of the wild population.
“Our study provides the first empirical observations on the natural reproductive capacities of growth hormone transgenic Atlantic salmon,” concluded Mr. Moreau. “While the resulting ecological and genetic effects of a transgene escape remain uncertain, these data highlight the importance of preventing reproductively-viable genetically modified salmon from entering natural systems.”
To tell your elected representatives to prohibit funding for GE salmon, go to: Food & Water Watch
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
Organic Farm (photo by Tana Butler, courtesy of morgueFile.com)
“If you put a label on genetically engineered food you might as well put a skull and crossbones on it.” – a Biotech Executive
For years American Feast has called for the labeling of genetically engineered (GE) foods because we believe consumers should be allowed a clear choice on the consumption of food we believe to be dangerous to human health and the environment.
The most prominent, nonprofit food safety organizations agree with us, as do many socially responsible businesses. We are not alone. Most Americans would like to know whether they are eating food from genetically modified organisms (GMO). A poll by CBS said that 87% of Americans want labeling and that 57% would not buy foods with GMO. More than 30 countries have mandatory labeling of GMO's, including all the European Union countries, Japan, Korea, Australia and New Zealand.
Of course, the Big Biotech industry, with many millions of dollars available for advertising, public relations, lobbying and campaign contributions, is fiercely opposed. As a president of a Monsanto subsidiary put it, “If you put a label on genetically engineered food you might as well put a skull and crossbones on it.”
The Revolving Door
According to Andrew Kimbrell, director of the Center for Food Safety, there has been a revolving door between the biotech companies producing GMO food and the FDA, which approves these foods. In Kimbrell's book, “Your Right to Know, Genetic Engineering and the Secret Changes in Your Food”, he writes about how Michael Taylor went directly from working as an attorney on Monsanto's behalf to becoming the FDA's deputy commissioner for food policy. Under his watch, rBGH (a GMO growth hormone for cows) was approved and studies indicating that rBGH posed health risks were virtually ignored. Eventually, large companies, including Walmart, banned it from their own brands of milk.
There are dozens of other individuals like Taylor, that alternate working for biotech companies and holding high positions in the FDA and other federal agencies pushing through GMO products without thoroughly evaluating their health risks. These officials regularly ignore warnings from scientists within the FDA that caution about placing GMO foods in our food chain without more testing.
Has Big Biotech Made a Single Credible Claim for GMO Foods?
Over the years we have published articles supported by research from independent scientists around the world that have refuted virtually every claim Big Biotech has made about the benefits of genetically engineered crops and animals. GE crops do not increase farm yields and have been shown to decrease them. They are not known to be safe to eat. They have caused severe consequences to the health of animals tested. Yet the industry continues running a grand experiment on human beings, mostly unaware they are consuming GE foods.
Here's Our Solution
There is a short term alternative. Companies, especially food producers and food retailers, can make “GMO-Free” labels on products and store shelves pervasive in the marketplace. A similar strategy has already enjoyed success with “Hormone Free” labels on dairy products. It did take a costly legal battle pitted against Big Biotech for companies like Ben & Jerry’s to establish their right to labels their products as such. (Note: The hormone in question was recombinant Bovine Growth Hormone or rBGH, now easily avoided!)
It is way past time that consumers were given a clear choice on what they purchase to feed their families.
To learn more about GMO foods, go to: The Organic & Non-GMO Report
To learn more about an excellent book on the topic from author Jeffrey M. Smith, go to: Genetic Roulette
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
Bathing Beauties (©photo by korycheer, courtesy of morgueFile.com)
Like a lot of Moms, mine had to live with a very finicky child when it came to food. Actually, “finicky” doesn’t begin to describe how fussy I was when it came to even trying something she had cooked for our family. Sorry about that Mom. If it’s any consolation your efforts were not in vain. I now enjoy cuisines from around the world.
Though it’s too late to spare my Mom the frustration I caused, I’d like to offer a little advice in her honor for all those Moms going through the same torment. It seems there are several known means for broadening the palates of pint-sized, picky eaters.
The Science Says It’s So
Getting school-age children to eat healthy amounts of fruits and vegetables is a daunting challenge for many American families. Having kids participate in the preparation of healthy dishes is often suggested as a way of getting them to eat more nutritious meals, and scientists with the Agricultural Research Service Children's Nutrition Research Center in Houston, Texas have produced a study offering evidence that having kids participate in cooking really works.
"The researchers observed an average increase in consumption of one serving per day of fruit, 100-percent fruit juice, or vegetables, compared to the beginning of the study," according to an article published by the USDA.
The co-author of a study on the effects of cooking on children’s eating habits kids, Isobel Contento, professor of nutrition education at Columbia University’s Teachers College has come to the same conclusion. The New York Times cited this observation from her, “Kids don’t usually like radishes, but we found that if kids cut up radishes and put them in the salad, they love the radishes.”
Cook at Home for Good Health
Cooking shouldn’t be just another chore, like mopping floors. Preparing meals at home can be a fun way to bring family and friends together. One very nice thing about having friends and family gather for dinner is that you can socialize after the meal without having to leave a restaurant and make your way somewhere else.
Family at Dinner, ca. 1942 (photo by John Collier, courtesy of Library of Congress)
Then there are the health aspects. Cooking at home lets you choose ingredients that are full of nutrients and free of pesticides, antibiotics and hormones. Families who dine together suffer less obesity. But, eating isn’t only about getting the calories and nutrients you need to stay alive. Sharing an enjoyable meal together is a bonding experience that draws families and friends closer together. Serving great food to people you care about is a terrific way to lift your own spirits.
Gardening Together
Teaching middle school can be a real test of wills, but the Edible Schoolyard has been passing that test for years. It’s a cooking and gardening program wholly integrated into the school’s daily life. The organic garden is flourishing and the kitchen is filled with delicious smells, music, and enthusiastic young chefs.
Students work together to shape and plant beds, amend soil, turn compost, and harvest flowers, fruits, and vegetables. In the kitchen classroom, students prepare and eat delicious seasonal dishes from produce they have grown in the garden.
If your child’s school doesn’t have an Edible Garden perhaps it’s time for some parents to get together and lobby for one. (See below for more info on how to do just that.) In the meantime, a backyard garden at home or a community garden in close proximity will do nicely. If those are not possibilities, try finding a local farm with a pick-your-own program for a family outing.
Experiment with Recipes
You don’t have to be a gourmet chef to serve meals that will wow your guests, just keep it simple. Use fresh ingredients from a farmers market when you can’t grow your own. Good quality oils and vinegars will make those already flavorful veggies really sing. Look up some recipes and view them as guidelines rather than rigid commands to follow. Play around with the ingredients and spices. Eliminate or add some to create a dish that you find delicious and doesn’t devour a lot of time and money.
You can use tapenades as side dishes to add to the variety of flavors in a meal with little effort. Pick up a good chutney to make a plate of fresh bread and cheese more memorable. Smoked meats and game are full of flavor and can be simply warmed or served at room temperature. You’ll find that creating and plating a dish at least as satisfying as your last restaurant meal is no great challenge.
And cooking classes are not only a good place to pick up culinary tips, but it’s a lot of fun to mix with fellow home cooks.
If you’d like to read the USDA article cited above go to: Getting Grade School Kids to Eat More Fruits and Veggies
If you’d like to read the New York Times article cited above go to: 6 Food Mistakes Parents Make
To learn more about the Edible Schoolyard and how you can start a program at your school click here: The Edible Schoolyard
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Radishes (photo by Xenia Antunes, courtesy of morgueFile.com)
American Farmland Trust holds the annual America’s Favorite Farmers Markets™ contest to raise national awareness about the importance of buying fresh food from local farms and saving the farmland where it's grown. Market shoppers will vote to support their favorite farmers market starting June 1st at 12:00 PM until midnight on August 31, 2011. Participants can vote for as many participating farmers markets as they choose, but can only vote for each market once.
At the end of the contest, one small, medium, large, and boutique, farmers market will win the title of “America’s Favorite Farmers Market” for 2011. The reward for the winning market in each category will be a shipment of No Farms No Food® totebags, a feature article on the award winning foodsite Epicurious.com, and other prizes from our partners and sponsors.
The categories are based on the number of vendors the farmers market has. Here is how the voting is going in my home state of New York:
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
Written by Jeffrey M. Smith, Institute for Responsible Technology
It’s been a year since we started watching BP’s oil spew into the Gulf day after day. Although that’s been plugged and cleanup is underway, a more insidious form of pollution continues without containment, with much longer term consequences. You might think I’m talking about Fukushima’s nuclear catastrophe. Actually, the pollution I’m referring to about can outlast even thousands of years of active nuclear waste.
Watch this two-minute video Cap the Gene Spill, directed by Alex Bogusky, to find out how genes from genetically modified crops self-propagate and permanently alter the gene pool—for all future generations.
CAP THE GENE SPILL from NO GMO on Vimeo.
Alex is described by Fast Company as “the Elvis of advertising,” a “pop-culture Houdini,” and the “daddy of 21st-century advertising.” He designed the Truth Campaign for tobacco, brought the king to Burger King, was crowned “Creative Director of the Decade” by Adweek, and was a partner at a $1.5 billion company that Advertising Age named “Agency of the Decade,”…and then he walked away. Alex realized he could no longer speak his truth.
Now, under his own banner of The Fearless Revolution, he’s harnessing the power of truth to create “an educated and empowered consumer,” who will act as “a sudden and powerful counterbalance to corporate power.”
Alex and I would like you to know the truth about genetically modified organisms (GMOs). Enjoy this first in a series of videos, appropriately released on Earth Day.
After viewing, please consider making a donation to our Institute for Responsible Technology, which works everyday to help cap the gene spill. Your donation will be doubled this month by a generous matching grant from Nutiva.
Safe eating,
Jeffrey Smith
© copyright Institute For Responsible Technology 2011.
To help choose healthier non-GMO brands, visit Non-GMO Shopping Guide.
Author Jeffrey M. Smith
International bestselling author and filmmaker Jeffrey Smith is the leading spokesperson on the health dangers of genetically modified (GM) foods. His first book, Seeds of Deception, is the world’s bestselling and #1 rated book on the topic. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, provides overwhelming evidence that GMOs are unsafe and should never have been introduced. Mr. Smith is the executive director of the Institute for Responsible Technology, whose Campaign for Healthier Eating in America is designed to create the tipping point of consumer rejection of GMOs, forcing them out of our food supply.
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
Arizona Cacti (©photo by Kevin Connors , courtesy of morgueFile.com)
Written by Aaron Drew, The Nature Conservancy
Long ago in southern Arizona, the Hohokam people tapped the waters of the San Pedro River to irrigate their food crops. Today, so does third generation rancher Mike Mercer. Though Mercer runs a modern cattle operation—with tractors and center pivot irrigation rigs—you might say he’s gone “native.”
Eyes squinting in the mid-morning sun, Mercer jabs his boot at a clump of emerging grass. “Plains lovegrass is my favorite,” he says. “I’d like to grow more of that.”
Mercer’s ranch is nestled in the shadow of the Galiuro Mountains near the tiny town of Mammoth.
“There were Hohokam camps on all these buttes overlooking the river,” said Mercer. Below the most prominent of these buttes— Sombrero Butte—Mercer, like the Hohokam before him, is raising a crop on the river’s floodplain.
His 75-acre field is “greening up” with 14 native grasses, including Arizona cottontop, sacaton and plains bristlegrass.
Conserving Water and Growing Food in the Desert
Mercer began planting the native grass seed in the spring of 2008, purchased with financial assistance from the U.S. Fish and Wildlife Service’s Partners for Fish and Wildlife Program. The Conservancy helped secured the financing.
The switch to native grass—after years of growing non-native sudangrass and sorghum grain—has been a big win for Mercer, and for the environment.
He estimates he uses about half the water that his father did. The perennial grass, once established, is low maintenance: No need for annual plowing, re-seeding or harvesting, except for occasional baling of some of the grass for feeding elsewhere on the ranch.
Using hay from these native grasses creates a new seed source in the grazed uplands, as the cattle spread the seed through their manure.
“We’re saving millions of gallons of water on this grass, and we are cutting our use of equipment and fuel,” says Mercer, whose family has ranched here since the 1920s.
Mike Mercer, Arizona Rancher
The Land Responds
The switch to native grass wasn’t risk free. The first year, coming off a decade of drought, “the grass didn’t look that great. I was sweating it. But I decided to plant some more last year, and so far this year, it’s really taking off.”
The land is responding in kind. “Since we planted this I’m seeing less run-off of water, because the grasses are helping the ground soak it up. I figure if times get tough again and there isn’t enough water in the river to irrigate, this seed will just go dormant and then sprout when the moisture is available again.”
Mercer learned of the Partners program through Rob Burton, the Conservancy’s former Lower San Pedro preserve manager. Rob had planted the grasses at the preserve, restoring what were once catfish ponds.
“We’re pleased at how well this has worked out,” says Kris Randall, state coordinator for the Arizona Partners program. “Grasslands are a declining plant community in Arizona. We are interested in providing financial and technical assistance to private landowners who want to do restoration projects.”
Dan Wolgast, who now manages some of the Conservancy’s properties, echoes the benefits of native grasses. “We’ve had some successes and challenges, but this grass is helping us control weeds. It’s very adaptable to unpredictable weather systems, and it’s a good thing for the river because it improves the health of the floodplain,” says Wolgast.
Seeding the Future
Something as seemingly simple as planting native grass is actually part of a paradigm shift for the Mercers. Not only is it a change in how they operate, but also who they work with.
One change is the market for their beef. By feeding their cattle native grass, the Mercers are tapping into the grass-fed, locally grown beef market. The Mercers sell their beef—under the name Sombrero Butte Beef—at local farmers’ markets and at a gourmet Tucson restaurant.
Mercer’s cattle are Brahman cows bred by Angus-Charolais bulls, which makes them genetically well suited for the desert; they withstand heat well, according to Mercer, and they eat desert plants like cat claw, cholla and jojoba leaves. Two months before they are butchered, Mercer grazes them on the native grasses to tenderize their meat.
“My cows love it,” he says. “They see me coming to open the gates, and they run to get there.”
Grazing issues have historically been a point of contention between ranchers and conservationists. The Conservancy, in Arizona and around the country, has been working to improve its relationships with those who produce the food we eat.
Mike Mercer’s willingness to work with the Conservancy signifies a sea change for his family. In the early 1990s, Mike’s father, Virgil, filed an appeal with the Bureau of Land Management to gain grazing access to the Conservancy’s public land leases at Aravaipa Canyon Preserve and the Muleshoe Ranch Cooperative Management Area. The Conservancy found itself on the opposite side from the Mercers in the judicial process. That appeal was tied up within the BLM for several years, and Virgil didn’t prevail.
So, the result has been that the Conservancy and BLM have continued a limited grazing regime at Aravaipa and no grazing at the Muleshoe in order to restore the properties. In the meantime, Virgil passed away in 2006, and his son Mike took over the ranch. Now he not only actively works with the Conservancy, he is also our neighbor—the Conservancy manages the 3,100-acre 7B Ranch adjacent to the Mercer property.
To learn more about this vital organization, go to: The Nature Conservancy
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
Virginia Pasture (©photo by Nightwind23, courtesy of morgueFile.com)
Plans are underway for a unique project in Loudoun County, Virginia that will bring together and showcase some of the best locally grown and raised food and wine agricultural products that the county has to offer, and culminate in an 11 day event.
“Farm-to-Fork Loudoun “ will take place from Thursday, July 21 to Monday, July 31, 2011 with 21 restaurants and food related entities committed to using at least 70% local product and ingredients during that timeframe. It is a new concept to this area, conceived by Loudoun County marketing entrepreneur Miriam Nasuti who saw the need for a county-wide collaborative celebration between agricultural growers, vintners and chefs in Loudoun County.
Working Together
“I observed particular restaurants growing or buying local these past years, but nothing done on a county-wide, collaborative scale on site at the various restaurants. The process has been so rewarding, as I’ve spoken to many vintners, farmers and Chefs who’ve not done this in the past and expressed that they always wanted to but, either didn’t have the time or know-how to begin. Bringing everyone together has been a tremendous experience,” explained Nasuti. Her hope is that through this initial collaboration, growers, chefs and the vintners will establish new relationships that will last well beyond the project.
She established committees early on, which included representatives from the agricultural, wineries and restaurant communities, who met often at the onset to set the project dates, protocol and guidelines, issues such as supply and demand of agricultural products, participation fees and such. Once those guidelines were set the project moved forth quickly toward a successful February ‘Meet & Greet’ where all participants came together for the first time, to begin establishing the important relationships intended toward working together.
“This is a wonderful way to introduce the diversity of Loudoun agriculture to like businesses and the public,” stated Beverly Morton Billand, owner of The Restaurant at Patowmack Farm, a Farm-to-Fork Loudoun participant and leader in the farm to table movement.
Organic, Local & Seasonal!
Serving organic, seasonal cuisine and supporting local growers has been Billand’s commitment since opening the restaurant on their farm just outside Lovettsville. “This event will allow wineries, farms and restaurants to collaborate and bring the very best to the table that Loudoun County has to offer.”
Farm-to-Fork Loudoun dining participants include Clyde’s Willowcreek, Aiyara Thai Restaurant, Lightfoot Restaurant, ‘On the Potomac’ at Lansdowne Resort, Palio Ristorante, Shoes Cup & Cork Club, Tenderjacks, The Wine Kitchen, Tuscarora Mill, Vintage 50, Market Table Bistro, The Restaurant at Patowmack Farm, The French Hound, Goodstone Inn & Estate, Market Salamander, Red Fox Inn, Grandale Farm Restaurant, Magnolia’s at the Mill, Catch 52, Vintage 51, and Cookology.
“Farm-to-Fork” will allow the public to experience Loudoun’s diverse culinary community and enjoy its healthy, locally grown and raised foods they otherwise may not have,” Nasuti added. “And the program allows our restaurants to serve fresh, locally grown food through the new and existing menu items they’ll offer. It’s a win-win for everyone.”
For more information on the participants, program, or to become a Corporate Sponsor, visit Farm To Fork, or contact Miriam Nasuti at 703-771-8893.
Farm-to-Fork Loudoun is a collaboration between Loudoun’s dynamic and growing culinary, farming and winery communities. This new project was envisioned to bring those involved together to drive the local economy and begin, or further, meaningful relationships, while raising visibility of these three Loudoun entities so patrons will come back again and again. Event sponsors include Fortessa, a leading tableware company based in Loudoun and The Dulles Greenway.
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
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
![dreamstime_4886631[1].jpg](http://blog.americanfeast.com/dreamstime_4886631%5B1%5D.jpg)
Agriculture organic dairy farm (© Bigpressphoto | Dreamstime.com)
Genetically engineered alfalfa poses so severe a threat to the $2 billion organic dairy industry that a lawsuit has been filed to prevent its introduction to the nation’s farm fields. The suit was filed by attorneys for the Center for Food Safety (CFS) and Earthjustice against the U.S. Department of Agriculture (USDA).
The GE crop is engineered to be immune to the herbicide glyphosate, which Monsanto markets as Roundup. USDA data show that 93% of all the alfalfa planted by farmers in the U.S. is grown without the use of any herbicides. With the full deregulation of GE alfalfa, USDA estimates that up to 23 million more pounds of toxic herbicides will be released into the environment each year.
Watching Out for Consumers or Big Biotech?
“USDA has once again failed to provide adequate oversight of a biotech crop,” said Andrew Kimbrell, Executive Director of the Center for Food Safety. “This reckless approval flies in the face of overwhelming evidence that GE alfalfa threatens the rights of farmers and consumers, as well as significant harm to the environment. The USDA's Animal and Plant Health Inspection Service has refused to apply and enforce the law and instead has chosen to bow to the wishes of the biotech industry.”
This is the second case challenging the legality of USDA’s handling of GE alfalfa. In 2007, in another case brought by CFS, a federal court ruled that the USDA’s approval of the engineered crop violated environmental laws by failing to analyze risks such as the contamination of conventional and organic alfalfa, the evolution of glyphosate-resistant weeds, and increased use of Roundup.
Toxic Monsanto
Earthjustice attorney Paul Achitoff commented: “We expect Monsanto to force-feed people genetically engineered crops—that’s its business model. We hoped for better from the USDA, which has much broader responsibilities. GE alfalfa will greatly increase use of toxic chemicals from coast to coast, threatens the organic dairy industry, and will have farmers going back to Monsanto every year to buy its patented seed and Roundup.”
To read the full press release on which this item was based, go to: Farmers and Consumer Groups File Lawsuit Challenging Genetically Engineered Alfalfa Approval
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
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
We attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
Ingredients
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
Chef Melanie Underwood
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Bell Pepper (©photo by xandert, courtesy of morgueFile.com)
How do turmoil in the Middle East and a deep freeze in Mexico impact U.S. families?
These events will not only cause the rise in food prices to continue; they will change the way we eat, according to George Ball, chairman of national garden company W. Atlee Burpee & Co.
The U.S. Department of Agriculture forecasts the food inflation rate will increase by 3%. Given the volatile food market top economists contend this rate could be even higher. This would add more than $20 to the average monthly food bill for a family of four.
Although the average household now spends $2,658 on food served outside the home, families who looked to fast food restaurants for low-cost meals during the recession won’t be able to rely on the drive-thru in 2011. McDonald's, for example, recently said it might have to raise the cost of a Big Mac and other menu items by more than 2%.
Mr. Ball expects more Americans to turn to vegetable gardening now to offset food and soaring gas prices.
A pack of red pepper seeds will produce about 20 pepper plants each, producing 15 peppers per plant. Mr. Ball asks, “Would you rather pay $2.00 for one red pepper, or is it more sensible to grow $600 worth of red peppers in your own backyard for an investment of $4.95 in seeds?”
Home grown tomatoes, cucumbers and even lettuce result in similar savings. Mr. Ball added, “Saving money ‘growing your own’ will add value to not only your pocketbook, but also your taste buds and overall physical health. Gardening gets you—and your kids—outdoors.”
To have a look at the heirloom seeds & plants available from Mr. Ball’s company, go to: W. Atlee Burpee & Co.
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
Alfalfa Field (©photo by Irish Eyes, courtesy of morgueFile.com)
"It’s time to use our collective power to move the market directly. It’s time we let the food companies know that we have new healthier criteria if they want to keep us as customers."
Written by Jeffrey M. Smith, Institute for Responsible Technology
We’re angry! MILLIONS of us are angry and outraged at the approval of GM alfalfa. And on top of that, the USDA also did an end-run around the courts to keep GM sugar beets growing, AND approved a GM corn used for ethanol.
So what do we do? Surrender? Never!
Before I propose a way forward, I want to share a victory you may have missed in the first paragraph. I said MILLIONS. That’s right, there are millions of us. And you can hear our frustration flying around in blogs, emails, press reports, petitions, etc. Do you remember the reaction just four years ago when GM sugar beets were approved for sale? There was nothing close to this response. It was hardly a blip. Where we have come in just a few years is a cause for celebration. And an unprecedented opportunity to throw our new weight around.
Within the first six months of last year, we witnessed more people in the US than ever before enthusiastically getting the word out about the dangers of GMOs. This was in part due to the huge internet distribution channels that have been getting articles and videos out to MILLIONS every month. (Thank you all!) And then there was the high profile media coverage of GE salmon and the sugar beet and alfalfa court cases.
In spite of their bitter outcomes at the hands of the USDA, the prolonged alfalfa and sugar beet fights actually helped elevate GMOs on our personal and national radar screens.
And now with MILLIONS of us grasping the significance and devastating loss of yet another crop, we have the components in place for a national revolution. We have the knowledge, the emotion, the network, and the profound injustice. Now we need an action plan. Enter Alfalfa: Plan B.
Commit to No GM Alfalfa
It’s time to use our collective power to move the market directly. It’s time we let the food companies know that we have new healthier criteria if they want to keep us as customers. And front and center in those new criteria is to commit to no GM alfalfa in their supply chain (which is used as animal feed, particularly to dairy cows).
This is our moment! Send a letter to dozens of dairies and food companies simultaneously. Let them know how strong we feel and how MILLIONS strong we are. When they get the message about the coming non-GMO tipping point, they’ll realize it’s time to remove all GM ingredients, not just alfalfa.
Share this “click and send revolution” with your friends, shop using the Non-GMO Shopping Guide, and tell the food companies the truth about GMOs. And for those who want to do even more, you are invited to join a local or national Non-GMO Action Group, to expand our numbers even further!
Send a letter now!
To help choose healthier non-GMO brands, visit Non-GMO Shopping Guide.
© copyright Institute For Responsible Technology 2011.
Author Jeffrey M. Smith
International bestselling author and filmmaker Jeffrey Smith is the leading spokesperson on the health dangers of genetically modified (GM) foods. His first book, Seeds of Deception, is the world’s bestselling and #1 rated book on the topic. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, provides overwhelming evidence that GMOs are unsafe and should never have been introduced. Mr. Smith is the executive director of the Institute for Responsible Technology, whose Campaign for Healthier Eating in America is designed to create the tipping point of consumer rejection of GMOs, forcing them out of our food supply.
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
U.S. Government Poster from World War II (courtesy of Library of Congress)
Could a quick history lesson lead to a better future?
During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The US government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.
The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."
A Social Phenomenon
Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Our current obesity epidemic must have been unimaginable to those gardeners.
Today there are many gardens that are very much like the Victory Gardens of old. In backyards across America folks are growing their own produce, spices and herbs. They harvest fruits and vegetables that have been raised without pesticides and enjoy them when they are at the peak of their freshness and nutritional value. Adding home-grown fare to the fresh produce from a local farm stand or a farmers market gives gardeners the best of both worlds.
Community Gardens
If you’d like to try your hand at growing some food of your own but don’t have your own backyard, you can join a community garden. In 2004, the American Community Gardening Association (ACGA) estimated that there were already 18,000 community gardens across the USA and Canada. Urban community gardens can be found from South Central Los Angeles to the Bronx in New York City. If there’s no community garden near your home, think about organizing your neighbors to get one started.
Funded by federal grants, GreenThumb has been a program of the NYC Parks Department since 1995. The nonprofit organization has over 600 member gardens serving 20,000 city residents. New York University released a study of the effect of community gardens on nearby property values. The study of 636 community gardens in NYC showed a positive effect on sales prices of residential properties within a 1,000-foot radius of a community garden when compared to properties outside the 1,000-foot ring, but still in the same neighborhood. The effect was significant and increasing over time. The tax benefit to the city over a 20-year period was estimated at $647 million dollars or $1 million per garden. Who knows how much might be saved on medical costs by the healthier diet the gardens make possible.
Not all benefits are measured in dollars. Here’s what Karen Washington from the Garden of Hope in the Bronx had to say about her experience:
To grow your own food gives you a sort of power and it gives people dignity. You know exactly what you’re eating because you grew it. It’s good, it’s nourishing and you did this for yourself, your family and your community.
Victory Gardens could bring down the cost of food for American families and make organic poroduce more widely available. We could reduce America’s reliance on oil simply by keeping vegetable gardens and cutting down on the amount of food that has to be transported by truck. Victory Gardens would reduce the need for petroleum-based fertilizers on giant corporate farms. If you’re unhappy about where all the money Americans spend on oil and gasoline is going, then spread the word: Bring Back the Victory Gardens!
If you'd like to start a garden in your community or your backyard here's some info that should help:
American Community Gardening Association
Cooking from the Heart of the Garden
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
Grits Casserole with Mushrooms, Prosciutto & Provolone (©photo courtesy of Oxmoor House, Inc.)
We don’t see them on many menus here in the Northeast, but we learned to love grits as a staple part of a hearty breakfast during travels through the South. It was a delight to see this recipe combining grits with some of our other favorite ingredients (prosciutto!) for a breakfast casserole that will provide plenty of fuel for a busy day.
The recipe came to us from our friends at Cooking Light, who have included it in a new recipe collection, “Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light” (page 36). The book offers more than 200 recipes to warm the soul as they please the palate. And as always with a Cooking Light offering, the book’s well-tested recipes are accompanied by mouth-watering photography sure to inspire a little effort in the kitchen.
The collection of recipes should dispel the notion that you have to give up your favorite comfort foods in order to eat healthy. There are only 287 calories in a serving of this casserole, and there’s not a breakfast, lunch, dinner, dessert or sides recipe in the book that will endanger a diet for weight loss.
Grits Casserole with Mushrooms, Prosciutto & Provolone
Ingredients for 6 Servings
• 5 Cups water
• 1¼ Cups stone-ground yellow grits
• ¾ Cup (3 ounces) shredded sharp provolone cheese, divided
• 1 Teaspoon salt, divided
• Cooking spray
• 1½ Teaspoons butter
• ¾ Cup chopped onion
• 2 Garlic cloves, minced
• 4 Cups thinly sliced Portobello mushrooms (about 6 ounces)
• 3 Cups thinly sliced shiitake mushroom caps (about 41⁄2 ounces)
• 1 Teaspoon dried herbes de provence
• 1¼ Teaspoon freshly ground black pepper
• 1 Cup chopped prosciutto (about 3 ounces)
• 1/3 Cup dry white wine
• 3 Large eggs, lightly beaten
• 2 Large egg whites, lightly beaten
• 1 Tablespoon chopped fresh parsley
Preparation
1. Bring water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and ½ teaspoon salt. Spoon grits mixture into an 11 x 7–inch baking dish coated with cooking spray.
2. Preheat oven to 350°.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.
4. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.
Note: To make ahead, cook the grits, spoon them into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.
Calories 287; Fat 9.6g (sat 4.4g, mono 3.1g, poly 0.9g); Protein 16.3g; Carb 35.7g; Fiber 2.3g; Chol 131mg; Iron 2.9mg; Sodium 832mg; Calc 136mg
To learn more about the book in which this recipe is included, go to: Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light
To learn more about some of the world’s finest prosciuttos from La Quercia, click on either of the following:
Green Label Prosciutto
Prosciutto Piccante
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Organic Farm (photo by Tana Butler, courtesy of morgueFile.com)
Most Americans would like to know whether they are eating GMO foods. A recent poll by CBS said that 87% of Americans want labeling and that 57% would not buy foods with GMO.
Written by Steven Yellin
This is a story that affects everyone, every day. It is about the food we eat and the uncontrolled experiment biotech companies are conducting on us. They have done a marvelous job in convincing us that GMO foods are safe, but are they?
You may not have thought twice about the food you ate today that contained GMO's, (that is part of the problem because there is no labeling of them!), but if you dig just a little under the surface, you may become more cautious about consuming foods that contain GMO products and more cautious about letting your children eat these foods.
More GMO Food Coming Soon
The U.S. Food and Drug Administration (FDA) has just announced its favorable decisions in producing genetically engineered salmon and GMO alfalfa, but three months ago a federal judge in California revoked the government's approval of genetically altered sugar beets until regulators complete a more thorough review of how scientifically engineered crops affect other foods.
Consider the following facts:
• 75% of all processed foods contain genetically modified products.
• 91% of all corn, 85% of all soybean 88% of all cotton, and 95% of all sugar beets grown in the US are GMO produced.
The GMO issue affects everyone in America. No company has the right to place ingredients in our food without us knowing what they are, especially with scientific evidence indicating that they may cause us harm.
Some Very Worrisome Science
A recent 2-year study by the Russian Academy of Science, the equivalent of the National Institutes of Health in the U.S., showed that 3rd generation off-spring of hamsters that were fed GMO food were virtually sterile, had a 25% higher death rate than the control groups and were growing hair in their mouths. This study will be published this summer.
Dr. Airpaud Pusztai at the prestigious Rowett Food Institute of Scotland, a part of the University of Aberdeen, is considered to be one of the world's foremost experts on plant lectins and author of 270 papers and three books on the subject, A study conducted by him showed that GMO potatoes induced intestine damage, harm to the immune system and organ damage to rats. After he concluded his research Dr. Pusztai went on national television in the U.K. and said he would not eat GMO foods. He subsequently was fired from the university and his research was ridiculed.
The Revolving Door
According to Andrew Kimbrell, director of the Center for Food Safety, there has been a revolving door between the biotech companies producing GMO food and the FDA, which approves these foods. In Kimbrell's book, “Your Right to Know, Genetic Engineering and the Secret Changes in Your Food”, he writes about how Michael Taylor went directly from working as an attorney on Monsanto's behalf to becoming the FDA's deputy commissioner for food policy. Under his watch, rBGH (a GMO growth hormone for cows) was approved and studies indicating that rBGH posed health risks were virtually ignored. Eventually, large companies, including Walmart, banned it from their own brands of milk.
There are dozens of other individuals like Taylor, that alternate working for biotech companies and holding high positions in the FDA and other federal agencies pushing through GMO products without thoroughly evaluating their health risks. These officials regularly ignore warnings from scientists within the FDA that caution about placing GMO foods in our food chain without more testing.
Americans Want to Know What is in Their Food
Most Americans would like to know whether they are eating GMO foods. A recent poll by CBS said that 87% of Americans want labeling and that 57% would not buy foods with GMO. More that 30 countries have mandatory labeling of GMO's, including all the European Union countries, Japan, Korea, Australia and New Zealand. Why don't we?
The biotech companies have done an excellent job of creating the impression that GMO foods are safe, while ignoring the warning of leading scientists, including many in the FDA, that question their safety and are pushing for more testing before they are introduced into the food chain.
Why is it that our government requires very serious long term tests for safety in drugs we take, and yet doesn't seem concerned about fundamental changes in the foods that we and our children eat each day?
This is a story that needs to be told to everyone.
To learn more about GMO foods, go to: The Organic & Non-GMO Report
To learn more about an excellent book on the topic from author Jeffrey M. Smith, go to: Genetic Roulette
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
Avocado Garden Stir Fry (©Image courtesy of California Avocado Commission)
Doable and delicious is a pretty good description of this stir fry recipe. It came to us from our friends at the California Avocado Commission and should be well within the skills of almost every home cook.
The recipe calls for a lovely mix of veggies, but we adjust it based on seasonality. As long as you employ fresh, local make produce you and your guests will not be disappointed. Organic chicken is best, but chicken raised without antibiotics will do nicely. We like to use white balsamic vinegar to allow the natural colors of the fresh produce to shine through.
Since it takes only about 50 minutes to make from start to finish it makes for an excellent family meal on a week night and some of the preparation can be accomplished by little helpers. The dish is loaded with essential nutrients with only 600 calories per serving.
Avocado Garden Stir Fry
Ingredients for 4 Servings
• 1½ Tablespoons white balsamic dressing
• 2 Teaspoons dried tarragon leaves crushed, divided
• ½ Pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 Tablespoon organic canola oil
• 2 Leeks, white part only, thinly sliced and made into rings
• 3 Cloves garlic, thinly sliced
• 3 Japanese eggplants, sliced into 1/2-inch thick rounds
• 1 (8-oz.) package *crimini mushrooms, sliced
• 1 Red bell pepper, cut into 1/2-inch wide strips and halved
• 1 Orange bell pepper, cut into 1/2-inch wide strips and halved
• ½ Teaspoon salt
• ½ Teaspoon ground black pepper
• ½ Teaspoon red pepper flakes
• 1 Cup broccoli florets
• ¼ Pound pea pods, ends trimmed
• 2 Tablespoon raw honey
• 2 Ripe, Fresh California avocados, peeled, seeded and cut into 1-inch cubes
• 3 Cups cooked brown rice
*Crimini mushrooms also can be found at grocery stores under the name baby bellas or browns.
Preparation
1. In a medium bowl, combine salad dressing and 1 tsp. tarragon. Add chicken, stirring to coat. Marinate for 10 minutes.
2. Heat a 12-inch skillet with cover over high heat until hot. Add chicken and stir-fry until no longer pink inside. Remove chicken from pan and set aside.
3. In the same skillet, heat oil until hot. Add leeks and garlic. Stir-fry for 2 minutes. Add eggplant, mushrooms and bell peppers. Season with salt, pepper, red pepper flakes and 1/2 tsp. tarragon. Stir-fry for 2 minutes. Cover and steam for 2 minutes.
4. Stir in broccoli, pea pods, honey and remaining 1/2 tsp. tarragon. Cover and cook for 2 minutes.
5. Stir in avocados and cooked chicken.
6. Serve over brown rice.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information Per Serving (based on a diet of 2,000 calories per day)
Nutrition Information Per Serving: Calories 600; Total Fat 22 g (Sat 2.5 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 35 mg; Sodium 410 mg; Potassium 1893 mg; Total Carbohydrates 83 g; Dietary Fiber 23 g; Total Sugars 22 g; Protein 26 g; Vitamin A 2273 (IU); Vitamin C 90 mg; Calcium 125 mg; Iron 4 mg; Vitamin D 0 (IU); Folate 216 mcg; Omega 3 Fatty Acid 0.6 g
% Daily Value*: Vitamin A 45%; Vitamin C 150%; Calcium 15%; Iron 25%
Copyright Courtesy of California Avocado Commission
To learn more about an exquisitely crafted white balsamic vinegar, go to: O White Balsamic Vinegar
To have a look at one of the country’s best artisanal raw honeys, go to: Spring Clover Liquid Honey
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Jersey Dairy Cows (©photo by Emily Roesly, courtesy of morgueFile.com)
"We believe all food can be produced safely, including raw milk." - Tim Wrightman
A state assembly panel recently approved a measure sponsored by Assemblywoman Connie Wagner to aid New Jersey farmers by allowing them to sell raw milk. The neighboring states of Pennsylvania and New York already allow the sale of raw milk.
Many medical professionals and nutritionists have concluded that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk, while foodies around the world have long appreciated the rich flavor of artisanal cheeses crafted with raw milk.
Family Farms Face Unhealthy Competition
A previous post on American Feast's Sustainable Food Blog explained further about what is at stake:
Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.
Of course, people around the globe have been safely consuming raw milk and handcrafted cheeses for thousands of years.
Thistle Hill's John & Janine Putnam (©photo courtesy of Thistle Hill Farm, VT)
According to the nonprofit Farm-to-Consumer Legal Defense Fund:
The bill (A-743) would create a permit program through the New Jersey Department of Agriculture to allow for the sale of raw milk in New Jersey. The legislation would require the testing of cows intended to be used for the production of raw milk, with ongoing testing as necessary. The permit holder would also be required to conduct tests to measure the levels of certain bacteria and pathogens in the raw milk produced. The bill also stipulates that no growth hormones can be used in the process of producing raw milk.
Safe & Nutritious
Food safety and optimal nutrition aren’t mutually exclusive goals according to organic farming legend, Tim Wightman. A farming expert of 35 years, Wightman teaches dairy farmers to reach well beyond conventional food safety goals. He mentors farmers in low-tech yet high quality approaches to production of intrinsically safe and optimally nutritious raw milk.
A modern pioneer of the cowshare/herdshare concept, Mr. Wightman now serves as president of the Farm-to-Consumer Foundation. The educational nonprofit aims to equip farmers and consumers with safety advice on raw dairy products via conferences, tele-seminars and printed materials.
Free Handbook & DVD Now Available Online
The Foundation now provides two of Mr. Wightman's educational tools to the public free of charge. These free resources include online copies of Raw Milk Production Handbook and a micro dairy farm educational DVD, Chore Time. Both are available at: Farm to Consumer Foundation
"We believe all food can be produced safely, including raw milk," says Mr. Wightman.
"These materials are the starting point for a collaborative effort to develop 'best practices' to guide dairy farms working to meet the rising demand for raw milk from pasture-raised cows, whether the legal framework is loose (as with voluntary farm-to-consumer standards for cow shares) or more formal (as with larger scale retail sales)."
Steve Bemis, attorney and Farm-to-Consumer Foundation board member, asserts that these free resources are an important step in building a working relationship on raw dairy safety issues.
Mr. Bemis explains, "In many cases, academic and government entities will not (for policy and ethical reasons) link to resources that are for sale; so, by providing these 'freeware' resources, we hope to encourage links from others' websites, and thereby engage a broader audience.”
There are currently 15 states that allow farmers to sell raw milk directly to consumers, while 10 states allow the sale of raw milk in retail stores.
About Farm-to-Consumer Legal Defense Fund
The Farm-to-Consumer Legal Defense Fund is a 501 (c) (4) non-profit organization made up of farmers and consumers joining together and pooling resources to:
• Protect the constitutional right of the nation’s family farms to provide processed and unprocessed farm foods directly to consumers through any legal means.
• Protect the constitutional right of consumers to obtain unprocessed and processed farm foods directly from family farms.
• Protect the nation’s family farms from harassment by federal, state, and local government interference with food production and on-farm food processing.
To learn more about the organization's work, go to: Farm-to-Consumer Legal Defense Fund
Pleasant Ridge Reserve
To view a selection of fine American cheeses go to: Artisanal & Crafted Cheeses
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Kale (©photo by MissyRedBoots, courtesy of courtesy of morgueFile.com)
Editor's Note: Author Linda West Echhardt has been honored with both a James Beard award and a Julia Child Award, and earned a B.S. in nutrition at the University of Texas, and an M.F.A. in creative writing at San Francisco State University. She is widely respected for her commitment to helping everyone eat healthy with the most delicious food. We can't wait to visit her upcoming website!
Written by Linda West Eckhardt of the upcoming ‘Everybody Eats NEWS’
Last week, in my local grocery store, a smallish crowd had gathered around a table with free samples. Of course, I had to see what that was all about. Turned out to be dark greenish crisps made of kale, and sprinkled with hot and spicy stuff.
That sounded good, so I reached for the potato-chip-sized-bag to throw in my cart. But the price stopped me. $7.99. Were they kidding? When a bag of potato chips costs less than two bucks, could I justify spending eight for snacks?
I don’t think so. I don’t buy potato chips, why should I buy the pricey kale? Well, kale is healthy for one. Kale is one of the superfoods: loaded with vitamin C, vitamin C, beta carotene, iron, manganese, calcium and potassium.
Kale, along with the other brassicas (cabbage, Brussels sprouts, broccoli) helps the liver to neutralize potential carcinogens. What’s not to love?
Yes, I love kale braised, and tossed into winter soups, sautéed with sweet onions and garlic, but who knew it could be a snack. So, no I wasn’t willing to pay nearly eight bucks for 8 ounces of the dried crisps - I did find a recipe to make them at home. Here ya go.
Hail to the Kale Crisps
Ingredients for About 7 Cups
• 1 Large bunch kale (substitute collards, spinach or other sturdy dark leafy greens)
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon fresh lemon juice + grated zest of ½ lemon
• ¼ Cup grated Parmigiano Reggiano cheese
• ¼ Teaspoon (or to taste) cayenne pepper
• ½ Teaspoon sea salt
Preparation
1. Preheat the oven to 300˚F. with two racks in place in the middle and bottom positions. Cut stem from the kale, then cut the leaves in half, and then cut into 2-3-inch pieces. Place in a large bowl with oil, lemon juice and zest, and parmesan. Season with cayenne and salt.
2. Arrange leaves on 2 cookie sheets covered with parchment paper, single layer, (OK if leaves overlap a bit). Bake about 15-18 minutes, or until crisp. Check and remove the first ones to crisp, using tongs to move them to a parchment covered surface. Continue to bake until all crisps are – well – crisp.
3. Cool to room temperature then store in zip locks or cookie tins, up to a week. Yum.
1 cup Kale crisps yields about 80 calories, 6 grams fat, 3.5 grams carbohydrates, 2 grams fiber, 2 grams sugars, .25 gram protein, 3 grams salt
Check this nutritional readout against a bag of potato chips. You’ll be pleasantly surprised.
Linda West Eckhardt
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To learn more about a world class, hand-picked olive oil from Mendocino, California, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Beach Fun (photo by Nesstor4u2, courtesy of morgueFile.com)
“For nearly 50 years, McDonald’s has pumped billions into marketing campaigns targeting our kids – with devastating effects on children’s health.”
Save for Santa Claus, no icon is more recognized by our children than Ronald McDonald. This wouldn’t be so bad if he were bringing them gifts – but in reality he’s hooking them on unhealthy food for a lifetime.
As Judy Grant of Corporate Accountability International once put it, “Just as Joe Camel lured a generation of kids to cigarettes, Ronald McDonald is luring the next to meals that are unhappily high in salt, sugar, and fat.”
Local Action
Last week, local parents and health professionals took concerns about increasing rates of childhood diet related disease and junk food marketing to kids directly to James Lewis, owner of 14 McDonald’s franchises in the New York area.
Area residents delivered over 300 petition signatures at a local McDonald’s, calling on Lewis, given his influence within the corporation, to bring local concerns to McDonald’s executives.
“For nearly 50 years, McDonald’s has pumped billions into marketing campaigns targeting our kids – with devastating effects on children’s health,” said Organizer Jeff Gang of Corporate Accountability International.
“Franchise owners like James Lewis have a critical role to play in compelling the burger giant to stop the predatory marketing of junk food to our kids. Ronald deserves a break...and so do we!”
National in Scope
Similar events are occurring in Portland, OR, Burlington, VT, and Portsmouth, NH, directed at other franchise owners. The events come on the heels of the 2010 launch of Corporate Accountability International’s national Retire Ronald initiative that has helped reduce the hamburger-happy clown’s prominence in McDonald’s advertising campaigns.
Recent grassroots efforts have also helped set nutritional standards for toy giveaways in kids’ meals in San Francisco.
Junk Food Marketing is Hurting Our Kids
But McDonald’s and its competitors are continuing to find new and innovative means of hooking kids on unhealthy food, like tobacco marketers before them. The Yale Rudd Center for Food Policy and Obesity recently found that preschoolers and children viewed more McDonald’s television junk food marketing in 2009 than in 2007.
“As an expert, I have no doubt: aggressive junk food marketing to children should be stopped,” said Dr. Dyan Hes of Park Slope Pediatrics. She continued:
The industry knows that this marketing works. Health professionals like myself deal with the consequences of the marketing every day. Children are getting sick with diet-related conditions like diabetes at younger and younger ages. It breaks your heart and it's time for the industry leader to do its part.
Updated USDA guidelines, released this week, call the obesity epidemic "the greatest threat to public health in this century" and link fast food consumption with increased risk of obesity. Studies from a wide range of authorities including the Institutes of Medicine and the National Bureau of Economic Research have found that reducing junk food marketing to kids can have profound impacts on children’s health.
McDonald’s own voluntary marketing code, while ineffectual, also acknowledges the correlation between junk food marketing and children’s health and the need to change course.
What remains is for McDonald’s executives to act.
“As an owner of local stores, James Lewis interacts with parents and children in this community. He sees and understands the consequences of ad campaigns directed at children in ways McDonald’s executives don’t always,” said Nadine Hajjar, a local mother of two. “Today we’re encouraging James Lewis to work with us to be an advocate for local children by taking our concerns to Oak Brook.”
About Corporate Accountability International
For more than 30 years, Corporate Accountability International (formerly INFACT) has run hard-hitting and highly effective campaigns to save lives, protect public health, and preserve the environment. Its campaigns have compelled dramatic changes in corporate conduct, from curbing the life-threatening marketing of infant formula in the developing world to securing strong new global protections against the marketing of tobacco products to children.
To learn more about the organization working to protect our kids, go to: Corporate Accountability International
To view some of the previous posts on the topic, go to:
1. Junk Food Ads are Prevalent on TV Programs for Kids
2. Yale Study: TV Ads Contribute to Obesity in Children
3. Ads Make Junk Food Sound Healthy for Kids
4. Selling to Kids
5. Food Giants Still Marketing Junk Food to Kids
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
Tangerine Tomatoes (©photo by Betty Burri, courtesy of USDA)
There’s ample evidence that the food with the best flavor and greatest nutritional value is that which is sustainably produced, as great chefs and dedicated foodies alike can attest. Heirloom tomatoes provide a good illustration, as anyone who has had the pleasure of enjoying them well knows. By comparison, their conventionally-produced, red cousins offer little to please the palate.
Scientists at the U.S. Department of Agriculture (USDA) have come up with evidence that the tangerine tomato, a sweet-flavored heirloom variety, might be a better source of a powerful antioxidant called lycopene. So says chemist Betty J. Burri, based at the Agricultural Research Service Western Human Nutrition Research Center in Davis, California.
The study conducted by Ms. Burri and her colleagues supports the findings of an earlier study conducted by scientists in Ohio who found the tangerine tomato's tetra-cis-lycopene is more efficiently absorbed by the body than is the trans-lycopene of red tomatoes. The trans-lycopene form makes up most of the lycopene in common red tomatoes, while most of the lycopene in tangerine tomatoes is tetra-cis-lycopene.
As for flavor, the Sustainable Seed Company website says, “Tangerine is a bright orange beefsteak tomato that makes an excellent slicer. Its sweet, complex flavor is highly sought after in farmers markets.”
The 1932 Burpee Seed Company says, “The flavor is delightful-rich and tasty, of a sub-acid piquancy that stimulates the appetite. The (indeterminate) vines make abundant growth."
If you’d like to add tangerine tomatoes to your garden’s mix, you can purchase seeds from the Sustainable Seed Company, just go to: Tangerine Tomato Seeds
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
Chinese Ringneck (©photo courtesy of MacFarlane Pheasants)
If you’re looking for something special to prepare for Valentine’s Day, a dinner featuring a roasted free-range pheasant is sure to signal a special evening. Beautifully accompanied by wild rice, pheasant is a bit firmer than chicken with a naturally rich poultry flavor.
This recipe was created by Chef David Nelson of Wisconsin, whose credits or recipes have been acknowledged in Cooking Light magazine, Restaurant News of the Rockies, and Food Arts. He had two wild game soup recipes published in Janie Hibler's cookbook, “Wild about Game”.
Chef Nelson says of his recipe, “This meal will tempt you while it roasts and fills your house with the warm, nutty scents of wild rice and pheasant.”
Ingredients for 4 Servings
• 2.5-Pound whole MacFarlane Pheasant
• 1 Cup Native Harvest Wild Rice (makes 3 cups)
• 3 Cups day old bread, cut into small cubes
• 1 Cup onions, sliced paper thin
• 1 1/2 Cup chicken stock (broth) or 1 bouillon cube dissolved in 1 1/2 Cups water
• 1 Cup celery, diced
• 2 Teaspoons finely chopped parsley
• 1 Teaspoon Sage (or to taste)
NOTE: Stuffing mix is sufficient for 2 pheasants
Preparation
1. Wash wild rice until the rinse water comes off clear.
2. Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir.
3. Saute the onions and celery in 1/4 cup butter until translucent; add parsely and cook only until hot.
4. Combine wild rice, bread, sauted vegetables, sage and chicken stock. Lightly salt the inside of the bird, and fill the cavity of the bird (if desired). Tie with kitchen cord around legs and tail tightly. Brush bird with melted butter and dust with flour.
5. Bake in 325 degree oven for approximately 2 hours. Any remaining dressing can be placed in a covered baking dish and cooked in the oven alongside the bird.
David Nelson
To learn more about preparing free-range pheasant, go to: Whole Oven Ready Pheasant
To learn more about authentic, heirloom wild rice, go to: Native Harvest Wild Rice: Sacred Manoomin
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Grazing Dairy Cow (©photo by Emily Roesly, courtesy of morgueFile.com)
Under heavy pressure from the biotech industry, USDA chooses total deregulation.
Yesterday afternoon, U.S. Secretary of Agriculture Ton Vilsack announced that the USDA will fully deregulate Monsanto’s controversial genetically engineered (GE) alfalfa. The choice was favored by the biotech industry and one of three options identified in the USDA’s Final Environmental Impact Statement (FEIS) released last month.
Over 250,000 public comments were received during the FEIS process, with the vast majority opposing deregulation. Organic farmers and consumers opposed the introduction of GE alfalfa, fearing the contamination of alfalfa fields vital to the organic dairy industry, which is estimated to be worth more than $2 billion annually.
Pressured by Biotech Industry
The USDA could have maintained regulatory status over the perennial crop that is so important as forage for the livestock industry. Or they could have chosen a limited regulation strategy with bans on the planting of GE alfalfa seeds in seed growing regions to attempt to limit the contamination of alfalfa seed stock by foreign DNA from Monsanto’s crop. (Alfalfa is pollinated by bees and other insects and has a pollination radius of five miles). Instead, the agency, under heavy pressure from the biotech sector, chose total deregulation.
Vilsack did announce that the USDA would establish a second germ plasm/seed center for alfalfa in the state of Idaho to try, and the operative word is "try," to maintain GE-free strains of alfalfa. They currently operate such a facility in Prosser, Washington. He said the FEIS process brought home two key points to USDA: choice and trust.
Opponents Likely to Pursue Litigation
The huge numbers of parents who want their children to get the health benefits of milk without exposing them to the dangers of recombinant Bovine Growth Hormone (rBGH) and the antibiotics fed to cows in concentrated animal feeding operations (CAFOs), have contributed mightily to organic dairy farming enjoying quite a boom in the United States.
According to the USDA, “Between 2000 and 2005, the number of certified organic milk cows on U.S. farms increased by an annual average of 25%, from 38,000 to more than 86,000.”
The Center for Food Safety, with The Cornucopia Institute and others, has been embroiled in a court case fighting the release of GE-alfalfa. The case has been on hold while the USDA completed its court-ordered EIS. Opponents of GE-alfalfa are evaluating their choices and likely will resume their legal battle.
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
Winter Leeks (© Rainer | Dreamstime.com)
It’s easy to think of farmers markets as a warm weather experience, especially in frigid winter climes, but change is clearly afoot. The U.S. Department of Agriculture’s (USDA) National Farmers Market Directory now lists 898 winter farmers markets across the country - more than 14% of the nation’s farmers markets – offering consumers more opportunity than ever to access locally grown food.
“Fresh, local, and healthful food isn’t just a good weather offering,” said David Shipman, Acting Administrator of USDA’s Agricultural Marketing Service. “Clearly in many places, winter markets are hot despite the cold weather. Even in states where the traditional growing season is short, the market season is long. This allows more small and local farmers to continue bringing in income for their families and their businesses, while also providing great, nutritious food to communities year round.”
Farmers markets are considered winter farmers markets if they operate between November and March. The top 11 states for these markets are: New York (153), California (140), North Carolina (53), Florida (45), Pennsylvania (42), Ohio (34), Massachusetts (32), Kentucky (30), New Jersey (24), Connecticut (20), and Michigan (20).
Since 2009, winter markets have grown 17%. Farmers markets operating more than seven months per year have higher monthly sales than their strictly seasonal counterparts.
In August of 2010, the USDA’s National Farmers Market Directory listed 6,132 operating farmers markets overall, a 16% rise from 2009. The National Farmers Market Directory has been collecting self-reported information about farmers markets since 1994.
Winter farmers markets feature local products, including seasonal produce, honey, herbs and baked goods. Supplemental Nutrition Assistance Program (SNAP) and other federal nutrition benefit programs are often accepted.
To explore the USDA’s list of farmers markets, go to: National Farmers Market Directory
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
Veggie Garden (photo by Seemann, courtesy of morgueFile.com)
With One Click, Heirloom Veggie and Flower Seeds Arrive in your Mailbox Just in Time for Planting!
Genetically modified seeds have become so pervasive that it's a joy to see efforts to preserve and spread heirloom seeds. There are now 700 varieties of heirloom and open-pollinated vegetable, herb and flower seeds available through the Seed Savers Exchange online catalog for 2011. Gardening enthusiasts/cooks can grow a several varieties to set a table of flavorful and healthy produce.
Seeds are now available for spring plantings. Transplants can also be ordered now and will be shipped after March 21st, just in time for planting. Heirloom produce inspires amateur cooks and professional chefs alike with their bold flavors, intense colors and unusual looks.
Purchasing seeds is a wonderful way to support Seed Savers Exchange, a non-profit membership organization whose mission is to protect North America's diverse but endangered garden heritage by building a network of people committed to collecting, conserving and sharing heirloom seeds and plants.
Community and school gardens can request a donation of seeds through Seed Savers Exchange – Herman’s Garden program.
About Seed Savers Exchange
Seed Savers Exchange is a non-profit, 501(c)(3), member supported organization that saves and shares the heirloom seeds of our garden heritage, forming a living legacy that can be passed down through generations. The organization's mission is to save North America's diverse, but endangered, garden heritage for future generations by building a network of people committed to collecting, conserving and sharing heirloom seeds and plants, while educating people about the value of genetic and cultural diversity.
To download a copy of the catalog, access planning, planting and growing information or connect to others gardens through the organization's online forum, go to: Seed Savers Exchange
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Americans will consume about 50 million pounds of avocados on Super Bowl Sunday, mostly in tasty and healthy guacamole. That’s enough to cover a football field 19 feet deep, if you enjoy that sort of thing.
Below is a classic recipe for Guacamole from our friends at the California Avocado Commission, but they’ve come up with a nice little twist. Depending on where your home team does its playing and snacking, they have suggestions for added ingredients that will give your dish a distinctly local flavor.
Home Team Guacamole begins with a party size portion of basic guacamole (4 avocados, salt, lemon or lime juice) served in the center of a serving tray. Line up color-coded ingredients around the guacamole in small bowls. Then mix in “add-ins” to personalize and create your own Big Game Day party dip.
Ingredients for 8 Servings
• 4 Large, ripe, fresh California avocados, seeded & peeled
• 2 Tablespoons fresh lime juice
• 1 Teaspoon salt, or to taste
Preparation
1. Coarsely mash (DO NOT PUREE) avocados.
2. Stir in lime juice and season to taste.
3. Prepare "add-ins" as directed below.
Regional Variations
Tampa Bay
1. 4-oz. cooked, shelled and de-veined small shrimp
2. 1/2 cup diced green onion
3. 1/2 cup diced yellow bell pepper
4. 5-10 drops red pepper sauce
5. Tampa Bay's coastal location calls for shrimp. The red pepper sauce and yellow bell pepper represent the team's colors.
Pittsburgh
1. 1/2 cup chopped roasted red bell pepper
2. 1/2 cup chopped roasted yellow bell pepper
Oakland
1. 2 cloves garlic, finely chopped
2. 2/3 cup black beans, rinsed and drained
3. 1/2 cup chopped red onion
4. 1/2 cup chopped tomato
5. 2 pickled jalapeños, chopped
6. Oakland's signature color black is represented in the black beans. Two jalapeños are added to represent the teams extra spice!
Atlanta
1. 1/2 cup peach preserves or peach salsa
2. 1/2 cup toasted pecans, coarsely chopped
New York
1. 1/2 lb. smoked salmon pieces
Philadelphia
1. 8-oz. softened cream cheese
2. 2/3 cup chopped black olives
San Francisco
1. 1/2 lb. cooked Dungeness crab, chopped
2. 1/4 cup diced scallions
3. 1/2 tsp. cracked black pepper
Tennessee
1. 1/2 cup finely chopped sweet white onion
2. 1 cup chunky red salsa
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Rinsed Cannellini Beans (© Photo by: Luminouslens | Agency: Dreamstime.com)
I first encountered handcrafted kielbasa in the 1980s while working in New York City’s largest Polish-American neighborhood, said to be the world’s largest Polish community outside of Warsaw. The aroma on the neighborhood’s shopping street made it clear when local butchers were smoking a fresh batch. I’ve had a weakness for those unique sausages ever since.
Our friend, James Beard Award-winning author Linda West Eckhardt, just provided us with a wonderful way to enjoy the singular flavor of the classic Polish sausage in a healthy, seasonal soup, sure to warm on a winter day. Here’s how she describes it, “Just the sort of soup Polish Grandmothers kept on the back burner for cold and hungry children, this is a recipe that tastes good the first day, and even better on the days after!”
Linda’s Cannellini Soup with Kielbasa & Kale
Ingredients for 6-8 Servings
• 3 Tablespoons extra virgin olive oil
• 12 Ounces cooked beef kielbasa, cut into coins
• 1 Large onion, finely chopped
• 1 Fennel bulb, finely chopped (reserve and chop feathery tops for garnish)
• 6 Large garlic cloves, minced
• 1 Teaspoon minced fresh thyme
• ½ Teaspoon red pepper flakes (or to taste)
• 2 Boxes chicken broth (about 10 cups)
• 1 Package (12 ounces) fresh chopped kale
• 1 15-Ounce can cannellini beans, drained (Goya)
• 1 15-Ounce box chopped Italian tomatoes (Pomi)
• 1 Cup grated Asiago or Parmigiano
• Sea salt and cracked black pepper to taste
Preparation
Heat oil in a soup pot over medium heat and add ingredients in order, up to the broth, taking your time as you chop, so that the vegetables cook down. Then add broth and bring to a boil. Stir in kale, cannellini and tomatoes and simmer until kale wilts. Taste and adjust seasonings with sea salt and cracked black pepper.
Linda West Eckhardt
To learn more about Linda's most recent work on healthy weight loss, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
D & E Farms in Franklinville, N.J. (photo by Emily Roesly, courtesy of morgueFile.com)
Written by Jeffrey M. Smith, Institute for Responsible Technology
"The herbicide doesn’t destroy plants directly. It rather cooks up a unique perfect storm of condit
|
