Historic New Hope Mill (photo courtesy of New Hope Mills)

New Hope Mills has produced quality products for more than 180 years; earning it the distinction of being one of America's oldest flour mills. It may be one of the oldest, but this water-powered mill is also one of the most environmentally sound.

Leaving Clear Skies & Clean Water Over the Centuries

The mill has been operating on water power since 1823, leaving clear skies and clean water by milling the old fashioned way. In fact, at New Hope Mills, the water is improved by its use; it is aerated as it passes over the waterwheel or through the turbine. The wheel does not put a drop of oil into the water because the wheel bearing is made of a rare wood, Liqnum Vitae, that has its own lubricant.

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

The mill originally contained three runs of stone capable of 200 bushels a day. In 1892, the mill began grinding with roller mills which are still there today. Just over 60 yeasr ago the mill was purchased by Howard Weed, Hubert Latta, & Leland Weed. To this day it remains in the capable hands of the Weed family.

The most visible feature indicating New Hope Mills’ water power is the picturesque waterwheel. Although the waterwheel is its most visible feature, the mill's real power comes from the water turbine underneath the mill. The turbine can run all year round providing there is sufficient water. The mill has an ideal location and facilities for water power near a mill pond with a 28-foot waterfall. With solid management by the Weed family this venerable operation remains competitive while operating much as it did in the 1800's.

No Chemical Additives or Artificial Ingredients

For the Weed family the quality of the product is paramount. Any product that is made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York.

Most old mills today are a novelty. If still standing, they are deteriorating fast. At New Hope Mills, the Weed family takes pride in preserving an important piece of our American Heritage. You’ve got to love how they preserve our Heritage by making delicious products that protect the health of our families, while using methods that protect our environment.

There is FREE SHIPPING on all premium pancake mixes from New Hope Mills. For further info on them, go to:
Buttermilk Pancake Mix

Old Fashioned Buckwheat Pancake Mix

Apple Cinnamon Pancake Mix

Blueberry Pancake Mix

Variety Pack of All 4 Natural Pancake Mixes

Would you like to purchase some syrup worthy of New Hope Mills Pancake Mixes? Try one of these from other food artisans:

100% Pure Organic Maple Syrup

Wild Blueberry Syrup from Maine

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Citrus Salad (photo courtesy of Bartleby Press)

Chef Jacques Haeringer recommends a relaxing, light meal served alfresco after a long hot day and his Citrus Salad with Ginger Recipe offers either a refreshing appetizer or a flavorful dessert for just such an occasion.

“It’s a tradition based on our philosophy that life’s memorable moments are not complete without a festive meal. The food maybe delicious, but it is the thought and energy you put into preparing and serving a meal that is romantic and special.”.

Chef Jacques suggests you serve his recipe with a delicious non-alcoholic beverage like a sparkling apple cider, or a nice sparkling wine or Champagne

Citrus Salad with Ginger Recipe

Ingredients for 2 Servings

• 2 Oranges
• 2 Small grapefruits
• 1 Banana
• 1 Teaspoon finely chopped fresh ginger
• 2 Tablespoons evaporated cane juice

Preparation

1. Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice the banana into 1/4 inch rounds.

2. Place the prepared fruit in a bowl. Add the ginger and sweetener. Allow to marinate in the refrigerator for at least 1/2 hour before serving. Garnish with mint leaves.

Variation: Sweeten with honey

Ginger is credited with aiding in digestion, improving circulation, and even protecting against motion sickness.

Copyright Chef Jacques Haeringer from Two for Tonight, Bartleby Press; $26.95; ISBN: 0-910155-43-7

For more recipes from Chef Jacques have a look at his book, go to: Two for Tonight: Pure Romance from L'Auberge Chez Francois

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

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Fresh Corn (photo by Kevin Connors, courtesy of morgueFile.com)

Did you know that there are now 6,132 farmers markets in America? That represents a 16% increase over the number recorded in the National Farmers Market Directory in 2009.

The Contest Ends on August 31st

American Farmland Trust is celebrating National Farmers Market Week by unveiling the Top 20 Favorite Farmers Markets in all four categories. Anything can happen in the next four weeks before the contest ends at midnight on August 31st! Your local farmers market needs your continued support so that it can get the recognition it deserves.

Let's Keep the Movement Growing!

American Farmland Trust needs your help to promote the value of farmers markets in communities, and to make the connection between fresh local foods and the local farms and farmland that supply them. Farmers markets play a critical role in keeping farmers on the land and helping farms thrive. By providing farmers with a venue where they can provide their much sought after products, farmers markets are helping to save the land that sustains us.

Thank you for all that you do to support local farms and local farmers markets!

To learn more about the contest to select America’s Best Farmers Markets, go to: American Farmland Trust

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

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

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

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Strawberry Fields Cake with Buttercream Frosting (photo courtesy of Book Publishing Company)

This recipe for Strawberry Fields Cake with Unbeatable Buttercream Frosting is Sharon Valencik’s vegan take on strawberry shortcake. It is a really simple way to dress up vanilla cake to impress your guests. Try it when extra-sweet strawberries are in season.

Sharon invented the colorful frosting out of necessity when she had to make Valentine’s Day cupcakes for my son’s school and didn’t want to use food coloring. Instead, she relied on the power of beets for a brilliant effect. Tastes as good as it looks!

Ingredients for 12 Servings

Strawberry Fields Vamilla Cake

• 2 Pounds fresh strawberries, hulled and sliced
• 2 ½ Cups all-purpose flour
• 2 Teaspoons baking powder
• ½ Teaspoon baking soda
• 2 Cups powdered sugar
• ½ Cup vegan butter substitute, at room temperature
• 1 ¾ Cups soymilk
• 2 Tablespoons lemon juice
• 2 Teaspoons grated lemon peel
• 1 Tablespoon vanilla extract
• 1 Teaspoon white vinegar

Buttercream Frosting

• 4 Cups powdered sugar
• 1 1/3 Cups vegan butter substitute, slightly softened but not at room temperature
• 2 Tablespoons plus
• 2 Teaspoons beet juice (use canned or fresh juice)
• 1 1/4 Teaspoons vanilla extract

Preparation

Strawberry Fields Vamilla Cake

1. Preheat the oven to 350 degrees Farenheit and oil and flour two 8-inch round cake pans. Combine the flour, baking powder, and baking soda in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until smooth. Beat in the soymilk, lemon juice, lemon peal, vanilla extract, and vinegar. Stir in the flour mixture and mix until just combined, making sure there are3 no lumps.

2. Pour evenly into the prepared pans. Bake for about 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Cool on racks.

Buttercream Frosting

1. To make the frosting, combine all the ingredients in a food processor or blender and process until creamy. Refrigerate until ready to use.

2. To assemble, remove the cooled cakes from the pans. Spread about one-third of the frosting over 1 of the cakes and arrange half of the strawberries over it. Place the second layer on top of the strawberries and spread the remaining frosting over the top and sides of the cake. Decorate the top and sides of the cake with the remaining strawberries. Cover and store in the refrigerator. Serve as soon as possible.

Note: You can prepare the frosting up to a day in advance. Spoon it into a large zipper-lock plastic bag and store it in the refrigerator. When you are ready to frost the cake, cut a small slit in a corner of the bag and squeeze the frosting onto the cake.

To learn more about Sharon’s terrific new book, go to: Sweet Utopia: Simply Stunning Vegan Desserts

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

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Can a meal be truly great without a dessert? "Maybe" was a reply that came up a few times during a small, informal poll. And then there was a welcome completion of the thought: "But why chance it?"

Our friend Robin sees no need to to take that chance and she has created a selection of gourmet chocolate sauces capable of satisfying dessert lovers everywhere. Place a jar of her creation in a microwave oven for just 30 seconds and a warm sauce du jour is ready for service over a favorite treat. Ice cream, cheesecake, fresh fruit, or homemade pound cake will all do nicely.

Robin’s Chocolate Sauce is handcrafted in northern Maine from a family recipe using only the finest, freshest ingredients. She combines pure organic cocoa, organic cane sugar and organic vanilla with local farm-fresh dairy ingredients to create a dessert topping that is simple and sophisticated, exotic and homemade. No artificial ingredients, just pure decadent goodness.

What began as a holiday gift for friends and family has gained quite a reputation among sweet tooths, cocoa connoisseurs and grandkids throughout Maine. Robin made her first batch of “Original Recipe” organic chocolate sauce in a 12-gallon steam kettle in 2004. Since then, she, her husband, and their two sons have built up the family business to produce six distinct varieties. Robin processes the sauce patiently in small batches to produce a luscious, creamy texture and flavor.

Great Dessert for a Great Cause

Awareness of global environmental issues is at the heart of the business. Robin became conscious of the not-so-sweet realities of the chocolate trade by researching where and how her ingredients are grown and produced, and by whom. She is committed to using organic, shade grown and local or Fair Trade Certified™ ingredients whenever possible. These standards are crucial to maintaining a sustainable environment, protecting migratory birds and creating healthy communities—and your children, nieces, nephews, and grandchildren will notice the sweet difference.

Robin Herself

Robin’s Chocolate Sauce is more than a delicious dessert topping. It’s a resource for the education, awareness and advocacy of the issues concerning communities and the environment both locally and globally. Every delicious spoonful of sauce is helping make a difference.

With every purchase of Robin’s Chocolate Sauce, you’re supporting the mission of the National Wildlife Federation to inspire Americans to protect wildlife for our children’s future. What could be better than getting some delicious treats and supporting a great cause!

If you'd like to order some of Robin's sublime chocolate sauces go to any of the following:

Robin's Fair Trade™ Variety Pack

Robin's Original Chocolate Sauce

Tropical Dark Chocolate Sauce

Blueberry Chocolate Sauce

Ginger Pear Chocolate Sauce

Orange Spice Chocolate Sauce

Raspberry Chocolate Sauce

Robin's Original Chocolate Sauces

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

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

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

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Pumpkin Patch (photo by Kevin Connors, courtesy of morgueFile.com)

Small family farms made up 88% of U.S. farms in 2007, but “Medium-sales, large, and very large farms were more likely to receive Government payments, especially commodity-related payments, than smaller farms,” according to a new report from the USDA’s Economic Research Service.

A small family farm is defined as one with annual sales of less than $250,000. They held 63% of the land owned by farms in 2007, and small-farm households typically do not rely on their farms for their livelihoods. Most of their off-farm income is from jobs or self-employment.

The report says, “As custodians of the bulk of farmland, small farms have a large role in natural resource and environmental policy.” But, commodity-related payments are much larger than conservation payments, accounting for 75% of all Government payments made to farmers. Commodity programs target specific commodities, largely feed and food grains, cotton, and oilseeds. According to the report, “Medium-sales, large, and very large farms were more likely to receive Government payments, especially commodity-related payments, than smaller farms.”

Commodity payments are determined by output and though large-scale farms account for on1y 2% of U.S farms, they account for 84% of the value of production. The report notes three significant features of U.S. farms:

First, small family farms make up 88 percent of all U.S. farms. Second, large-scale family farms—only 9 percent of all farms—account for a disproportionately large, 66-percent share of the value of production. Third, farming is still an industry of family businesses. Ninety-eight percent of farms are family farms, and they account for 82 percent of production. Only 2 percent of U.S farms are nonfamily farms, accounting for the remaining 18 percent of production.

To view the full report from the USDA cited above, go to: Structure and Finances of U.S. Farms, Family Farm Report, 2010 Edition

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

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

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

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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 7 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

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Peach Tree (photo by Álvaro Daniel González Lamarque, courtesy of morgueFile.com)

Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.

Here’s a recipe from her book that was inspired by her family’s purchases from the farm stand at Briermere Farm on the North Fork of Long Island. On the way home from their summer house the family would “stop to stretch and pick up fresh vegetables and a couple of their homemade pies.” Melissa writes, "Their peach raspberry pie alone made the entire trip worthwhile.” This recipe is Melissa’s take on that old family favorite.

Ingredients for One 10-Inch Pie

For the Piecrust see the Flaky Pie Dough recipe on page 137 of Melissa’s book, use your own recipe or purchase one ready for the oven.

For Peach Raspberry Pie Filling
• ¾ Cup sugar, plus 2 teaspoons for sprinkling
• 2 Tablespoons cornstarch
• 2 Tablespoons tapioca pearls, ground to flour in a spice grinder
• 1/8 Teaspoon of salt
• 6 Cups peeled & sliced ripe peaches (about 3¼ pounds)
• 1 Dry pint fresh raspberries
• Finely grated zest of 1 lemon

For the Egg Wash
• 1 Large egg
• 2 Tablespoons heavy cream
• 1 Pinch of kosher salt

Preparation

1. Roll out the pie dough into two rounds, 14 inches wide and ¼ inch thick. Gently fit onto a 10-inch pie plate, and lay the other flat on a cookie sheet lined with parchment paper or aluminum foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
2. Before you make the filling, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.

To Make the Filling:

1. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
2. In a large bowl, stir together the peaches, raspberries, and zest. Sprinkle the sugar mixture over the fruit and stir gently to combine.
3. Pour the fruit mixture into the unbaked pie shell.
4. Place the second dough layer over the filled pie shell. Fold under the edge and crimp.

To Complete the Pie:

1. For the egg wash: Using a fork, combine the egg with the heavy cream and salt.
2. Brush the top crust with the egg wash and sprinkle with the 2 teaspoons of sugar. Cut 4 steam vents in the top crust.
3. Place pie plate on the prepared cookie sheet. Bake for 1 hour and 45 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool to room temperature before serving.

Melissa says, “Fresh fruit pies are best eaten the day they are baked. This pie tastes great with freshly whipped cream (page 131).”

If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book

To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review

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

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Squash (photo by Imagina, courtesy of morgueFile.com)

Written by Louise Infante, Vegetarian Menu Blog

Give me a few minutes and I’ll give you a very good reason to become vegetarian.

While fish serves as the major dietary way to obtain the healthy, long-chain omega-3 acids (eicosapentaenoic and docosahexaenoic acids) essential to supporting brain health, low intake of those acids by vegetarians doesn't adversely affect mood, according to newly published research from Arizona State University.

The study team conducted a cross-sectional study to check the mood of vegetarians who never eat fish with the mood of healthy omnivorous adults. A report on the study was published in Nutrition Journal.

An overall total of 138 healthy Seventh Day Adventist adults residing in Arizona and California (64 vegetarians and 79 non-vegetarians) were enrolled in the study and completed a health history questionnaire, food frequency questionnaire and a couple psychometric tests, the Depression Anxiety Stress Scale and the Profile of Mood States.

The researchers found that vegetarians had significantly lower mean intakes of long-chain omega-3 acids and the omega-6 arachidonic acid, but higher intakes of the omega-3 alpha-linolenic acid and the omega-6 linoleic acid.

According to a report published in Plant Physiology, “Seed oils are the richest sources of alpha-linolenic acid, notably those of rapeseed (canola), soybeans, walnuts, flaxseed (Linseed oil), clary sage seeds, perilla, chia, and hemp."

Vegetarians also reported less negative emotion than omnivores in psychometric tests. Mean total psychometric scores were positively in connection with the mean intakes of long-chain omega-3 acids and arachidonic acid, and inversely linked to alpha-linolenic acid and linolenic acid intake.

The study team noted there is also the chance that vegetarians may make better dietary choices and could generally be healthier and happier.

If you want to give it a try, here is a good example of a vegetarian recipe based on Italian cuisine:

Italian Spaghetti with Zucchini

Ingredients

• 17 Ounces spaghetti
• 24 Ounces thin sliced zucchini
• ½ Cup of walnut oil
• A few basil leaves
• 2 Tablespoons of yeast flakes
• Salt and pepper

Preparation

In a large skillet heat the oil and when hot, add garlic and zucchini. Raise heat and stir often to complete their cooking. They should be golden and crispy outside and tender inside. Cook the pasta, drain and sauté in pan with zucchini, basil and yeast. Serve immediately.

Nutrition Notes: Zucchini contain few calories and have no fat, but they are an excellent source of potassium, vitamin E, ascorbic acid, folate, lutein and zeaxanthin. These types of nutrients are very sensitive to heat and to enjoy their benefits you should look for a quick solution to cook or even eat raw in salads. From the therapeutic standpoint, zucchini have laxative, refreshing, anti-inflammatory, diuretic and detoxifying action.

Louise Infante

About the Author

Louise Infante writes for the Vegetarian Menu Blog. She started her blog in 2009 to raise awareness on healthy eating habits and its associated benefits. The offers vegetarian food preparation tips to help individuals live better and support those living with diseases on a daily basis. She lives with her husband in Louisiana.

To get more of Louise’s tips and tasty veggie recipes, go to: Vegetarian Menu Blog

To view the report on the ASU study cited above, go to: Vegetarian diets are associated with healthy mood states

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

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

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

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Denise and Bernie's Driving Goats (photos courtesy of Szarek Farms)

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 cultivates tomatoes, peppers, fruits and herbs. The tomatoes are grown hydroponically using coir, an organic material made from coconut husk fiber. They do not use pesticides on their family 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” Baylee. Together, they dish out nice, sweet-and-spicy salsas."

Some years back the family found itself with an overabundance of culled tomatoes and needed a way to turn them into a value-added product. With some updates to some tried and true family recipes, and the help of the adroit folks at Nelson Farms near Morrisville, New York, the "Old Goat Foods" product line was born. The flavorful ingredients include the farm fresh tomatoes, onions, and habanero peppers. Apples, peaches and pears fresh from local orchards are added to the mix.

Spike, Vinca and Violet are three pygmy goats who make up Szarek Farms’ “quality control team”. The family knows the tomatoes are ready to be picked when they see the “quality control team” being chased out of the greenhouses, by the “Old Goat” himself, (husband Bernie), after an unauthorized taste testing,

The goats are triplets and the Szareks have matched each salsa to their personalities. Spike is the big brother of the three; strong willed, stubborn and prideful of the fiery Spike’s Hot Fruit Salsa. Violet is the mild-mannered, good-natured middle “kid” for whom Violet’s Medium Fruit Salsa is named. (Miss Violet, also has a very tasty tomato-basil jam.) Vinca is a gentle baby boy and Vinca’s Sweet Fruit Salsa is a favorite with human “kids” because it’s not spicy at all!

Baylee is a Pembroke Welsh Corgi who helps keep the “quality control team” from wreaking too much havoc. He's also the newest member of the Szarek Farms family to introduce his own product. Baylee's Drunk'n Raisin Sauce was developed from a recipe used by Denise’s Grandma Tucker. She would serve it over the family’s Easter Ham or over spice cake. The Szarek’s have added just “a little” rum to give it some “zip”. It makes a delicious glaze over a grilled center cut pork chop.

The Nibble says, “…our favorite (Old Goat) product is the magnificent Drunk’n Raisin Sauce. Redolent of rum and raisins (dark and gold) in a buttery orange base, this is the product we’ll buy by the case for house gifts and stocking stuffers."

If you’d like to purchase some of the delicious products 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

Miss Violet's Tomato-Basil Jam

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

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

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

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Sugar (photo by Stuart Whitmore, courtesy of morgueFile.com)

Last year American Feast joined over 70 food companies and retailers on vowing not to use or sell food that contained genetically modified (GM) beet sugar. They share the belief that there has been insufficient study of the long term effects of genetically modified crops on human health and the environment.

The 70 companies signed the Non-GM Beet Sugar Registry, sponsored by a dozen food safety and environmental organizations. Now the Center for Food Safety, a nonprofit advocacy group, is calling for food giants Hershey and Mars to sign the registry.

Labeling GM Foods

One reason for establishing the registry is the absence of mandatory labeling for genetically modified foods. The sponsoring organizations believe consumers should be given a choice as to whether or not they want to eat genetically modified food.

Food Navigator has quoted Jeffrey Smith, director of the Institute for Responsible Technology, “We need to avoid the all-too-common situation of finding out a product is harmful after it has been approved and widely distributed. Requiring that GM foods be labeled is the only protection consumers have if they want to avoid eating GM foods.”

The sugar beets were genetically modified to be resistant to a herbicide, making it easier to kill weeds without destroying the sugar beet plants. Opponents fear the genetically modified plants will cross-pollinate with related crops such as chard and table beets, needlessly affecting non-GM foods and food ingredients.

Tom Stearns, president of High Mowing Organic Seeds, told Food Navigator, “Overseas markets have already rejected other GM products, so the economic future of many of our nation’s farmers is being needlessly risked.”

GM Foods Lower 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."

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.

To support the effort by the Center for Food Safety to get Hershey and Mars to refrain from using GM sugar, go to: Tell Mars and Hershey's to sign the Non-GM Beet Sugar Registry

To see the list of the companies that have signed the registry go to: Non-GM Beet Sugar Registry

If you’d like to read the Food Navigator article cited above go to: Food companies pledge to avoid GM beet sugar

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Fresh Strawberries (photo by Ken Hammond, courtesy of USDA)

Written by Rachel Dreskin Fingerman, Seasonal Brooklyn

It is officially strawberry time here in the Northeast. If you take a trip to the farmers market this week you'll almost certainly see rows and rows of neatly lined up cartons filled with bright red, fragrant little berries. If you're a big strawberry fan, now is the time to go a little crazy. They are just so good and so sweet right now. Plus, buying strawberries while they are in season usually results in a lower price point as well. Win, win.

So, if you find yourself with an excess of strawberries, and limited time to utilize/consume them, go ahead and make this jam. And this jam is the jam (sorry, had to). It's a great way to extend the shelf life of the berries. This recipe is so simple, I'm almost embarrassed to post it, but what the heck? It makes pretty darn good jam.

Pot of Jam (photo courtesy of Seasonal Brooklyn)

Ingredients

• 2 Pints fresh strawberries, stems remove & halved
• 2 Cups sugar
• 1 Lemon, zest & juice

Preparation

1. Combine sugar, lemon juice and zest and cook on stove top over the lowest possible flame until the sugar is completely dissolved (about 10 minutes). Add in the halved strawberries and cook for 35-45 minutes over low heat or until the strawberries have broken down and the mixture starts to thicken. If the strawberry pieces are still a little big, feel free to give it break them up a little with a potato masher.

2. To test for doneness, pour a small amount of the boiling jam onto a cold plate and place it in the refrigerator for a few minutes. If the jam gels, it is ready. Pour into jars and either refrigerate and use within a week or preserve by following canning guidelines (How to Can Food).

Rachel Dreskin Fingerman

To visit Rachel’s excellent blog for more recipes and tips on fresh, seasonal cooking, go to: Seasonal Brooklyn

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

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Kids at the Beach (photo by korycheer, courtesy of morgueFile.com)

Congratulations to the District of Columbia City Council for unanimously approving the D.C. Healthy Schools Act on June 2nd, which will provide new and innovative guidelines to offer students healthy meals at school. This auspicious law will establish local nutritional standards for school meals and make plant-based meal options and non-dairy beverages more widely available at schools within the D.C. area.

Amongst many positive effects the law will have, the D.C. Healthy Schools Act will encourage school districts to offer vegetarian meals to students on a weekly basis; will instruct public and charter schools to inform families and guardians that plant-based meals and non-dairy beverage options are available if a request for such items is made; and will provide additional funding for the purchase of fruits and vegetables by school districts, thereby making these healthy foods more affordable to schools within the area in question.

“By passing this law, the D.C. City Council has taken a significant stand for the health of the capital’s students,” notes Dr. Allan Kornberg, executive director of Farm Sanctuary, a leading farm animal protection organization. "As a pediatrician with more than 25 years of experience, I have seen first-hand the extraordinarily harmful effects of unhealthy diets on children. Providing nutritious, cruelty-free food to students is a basic yet incredibly vital way to immediately improve the lives of our nation’s youth.”

Healthy School Meals Act Being Considered by Federal Government

Beyond the realm of D.C., Farm Sanctuary has launched a national campaign to pass the much-needed federal Healthy School Meals Act (H.R. 4870). As an amendment to the Child Nutrition Act, this new legislation would offer financial incentives to school districts throughout the country that offer students plant-based food options and non-dairy beverages.

Not only would H.R. 4870 assist in improving the health of the general youth population, but it would also bring relief to many students who refrain from consuming animal products for ethical, environmental, religious, or other reasons. Previously, students wishing to abstain from consuming dairy were required to have a note from a doctor before being offered any alternatives. Should the Healthy School Meals Act pass, this requirement would be rescinded and those students would be offered nutritionally equivalent alternatives.

Dr. Kornberg comments:

The D.C. Healthy Schools Act will allow schools within the city that cannot currently afford to do so to provide healthy, plant-based options to their students in the very near future. With the federal Healthy School Meals Act, we hope to extend this ability to schools around our nation, allowing students to receive proper nutrition and to have vegan, non-dairy options at school meals, regardless of a district’s financial constraints.

About Farm Sanctuary

Farm Sanctuary is a leading farm animal protection organization. Since incorporating in 1986, Farm Sanctuary has worked to expose and stop cruel practices of the "food animal" industry through research and investigations, legal and institutional reforms, public awareness projects, youth education, and direct rescue and refuge efforts. Farm Sanctuary shelters in Watkins Glen, N.Y., and Orland, California, provide lifelong care for hundreds of rescued animals, who have become ambassadors for farm animals everywhere by educating visitors about the realities of factory farming.

To learn more about the nonprofit’s efforts, go to: Farm Sanctuary

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

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

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

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Grilled Artichokes & Asparagus (photo courtesy of Time Inc. Home Entertainment)

Spring brings seasonal delights from the farm and great weather for outdoor grilling. Two spring favorites, artichokes and asparagus, are best enjoyed when freshly picked. This recipe makes it easy to serve up their wonderful flavors to a gathering of family and friends.

You can prep Steps 1 and 2 the day before and place the artichokes in zip-top plastic bags in the refrigerator. The choke is the inedible prickly center of the artichoke you scoop out after boiling in water.

Ingredients for 8 Servings

• 4 Fresh artichokes
• 2 Pounds fresh asparagus
• ½ Cup olive oil
• ¼ Cup fresh lemon juice
• ½ Teaspoon salt
• ½ Teaspoon freshly ground pepper
• Lemon edges for garnish

Preparation

1. Preheat grill to 350 to 400 degrees (medium-high) heat. Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from the top of each artichoke. Remove and discard any loose bottom leaves. Trim and discard one-fourth off the top of each outer leaf with scissors.
2. Bring artichokes and water to cover to a boil in a Dutch oven; cover, reduce heat, and simmer 25 minutes. Drain; pat dry with paper towels.
3. Cut artichokes in half length-wise. Remove choke using a small spoon or melon baler. Cut off and discard tough ends of asparagus.
4. Stir together olive oil, fresh lemon juice, salt and freshly ground pepper. Brush cut sides of artichoke halves with one-third of the olive oil mixture. Brush asparagus evenly with one-third of the olive oil mixture, reserving the remaining third for later use.
5. Grill artichokes, covered with grill lid, cut sides down, for 10 minutes; turn and grill for 5 more minutes. Grill asparagus, covered, 1 to 2 minutes; turn and grill 2 more minutes or until tender.
6. Drizzle the remaining olive over the vegetables and garnish with lemon wedges, if desired.


To learn more about the book from which this recipe was taken (page 146), go to: Big Book of BBQ: Recipes and Revelations from the Barbecue Belt

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

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

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

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

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Field Trip (photo by Daisy Durham, courtesy of morgueFile.com)

Students in New York City are about to learn how their carrots and potatoes travel from the ground to their plates. This past Thursday, Mayor Michael Bloomberg and television personality Rachael Ray unveiled a series of new programs to promote healthy eating among the City’s youth.

Sponsored by Rachael Ray and her Yum-o! organization, the new programs will connect the City’s students to existing community gardens or help them build gardens of their own. In addition to supplementing cafeteria food with fresh, healthy, locally-grown produce, the plan will encourage young New Yorkers to learn where their food comes from and encourage youth to incorporate more fruits and vegetables into their diet.

Yum-o! was launched in 2006 by Rachael Ray. According to the organization's web site, it is "a nonprofit organization that empowers kids and their families to develop healthy relationships with food and cooking by teaching families to cook, feeding hungry kids and funding cooking education and scholarships."

Nearly 1 out of 3 American Children is Overweight or Obese

“At a time when diabetes and other obesity-related illnesses are on the rise across all age groups, we commend New York City for placing an emphasis on healthy plant-based foods,” said Dr. Allan Kornberg, Farm Sanctuary’s executive director, who has practiced both primary care pediatrics and pediatric emergency medicine. “The growing concern for the health of this nation’s children is definitely warranted. Nearly one in three American children is overweight or obese, and obese kids are more likely to exhibit risk factors associated with cardiovascular disease, the leading cause of death in the United States.”

“Americans can reap dramatic health benefits by switching to a plant-based diet. Vegans and vegetarians reduce their risk for high cholesterol, high blood pressure and type 2 diabetes. As New Yorkers connect the dots and become better informed about the origins of their food, we hope that they will be moved to make positive choices for their health and compassionate choices for farm animals.”

Farm Sanctuary has actively advocated the promotion of green foods for children and all Americans for reasons of health, environment and compassion through the nonprofit’s Green Foods Campaign. The campaign encourages citizens to get involved in local politics to promote education about and increase access to plant-based foods in their communities.

To learn more about Rachel Ray’s organization, go to: Yum-o!

To learn more about the nonprofit’s efforts, go to: Farm Sanctuary’s Green Foods Campaign

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

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

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

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Raspberries! (photo by Marcin Modestowicz, courtesy of morguefile.com)

Last week we 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 control the insect population 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!

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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Veggie Garden (photo by Seemann, courtesy of morgueFile.com)

Harnessing the power of people who grow their own nutritious, delicious, and sustainable food to help others do the same.

Written by Roger Doiron, Kitchen Gardeners International

The Obama family is celebrating the first anniversary of their new kitchen garden, but in my house we're putting two candles on the organic carrot cake and making a wish for our national food gardening future.

Two years ago this week, my family and I planted a little garden of our own in the middle of our front yard. As luck would have it, we live in a little white cape with southern exposure which allowed us to claim that we had planted something much more noteworthy: a new food garden on the south lawn of the "white house."

Although the major networks were not present for our groundbreaking event, that didn't stop us from growing some media coverage of our own. We produced a short Internet video of our white house garden planting and used it to urge presidential candidates John McCain and Barack Obama to follow suit upon taking office.

The clip went as viral as a gardening video can hope to go, appearing on many busy websites and, ultimately, on national TV. Fast-forwarding to the present, I am happy to report that both "white house" gardens are flourishing and that a new food garden revival has taken root.

Like the Victory Garden movement of the previous century, war once again provides the context for this revival, but this time it's not nation against nation, but people waging a struggle for health, their own and that of the planet.

Whether the current home-grown revival sends its roots deeply and broadly enough in society to make a significant impact on social and environmental issues remains uncertain. According to a recent survey by the National Gardening Association, 1 million new food gardens are planned for 2010.

That may sound like a large number, but when it's compared with the estimated 20 million Victory Gardens planted in 1943 when the U.S. population was half what it is now, it would seem that we're only scratching the surface.

This brings me to my birthday wish. First lady Michelle Obama has been the best gift the food-gardening movement could ask for this past year, but I'm hoping that millions of new people will follow her example this year. To bring these new gardeners into the movement, we need to educate them about the diverse contributions food gardens can make to families, communities, and our country's national security.

Many people, including policy-makers, think that a number of new little gardens won't add up to anything more than a hill of beans, but our history proves otherwise.

At the peak of the Victory Garden movement, gardens behind homes, schools, prisons, workplaces and in vacant lots were growing 40 percent of the nation's produce and helping to conserve financial and natural resources at a time of crisis.

Last year, my wife and I did some garden math of our own to offer a more contemporary example. We weighed, recorded and priced every item coming out of our yard, front and back, over the course of the growing season. By the time we were done, we calculated that we had saved over $2,200 and had met roughly half of our family's produce needs for the year.

And the food was not only delicious and low in carbs, but also low in carbon, having traveled less than 50 feet from plot to plate. Saving money is one financial incentive for growing kitchen gardens, but it shouldn't be the only one.

Each year, we manage to find billions of tax dollars to subsidize corn and soybeans, which are used to sweeten soft drinks and fatten livestock.

Surely some of those funds would be better spent sweetening the deal for gardeners through innovative fiscal incentives and grants for new school and community gardens.

We already provide tax breaks to encourage families to put solar panels on their houses, so why not encourage them also to grow solar-powered food behind those houses?

Whether we organize it now or it organizes us later, a food garden revolution is coming and that's a very good thing.

In fact, the only downside I see is a nationwide glut of summer squash, but hopefully many new gardeners will follow Michelle Obama's lead in sharing some of their bounty with neighbors in need.

Doing so would not only make for a better-fed nation but a more socially just one too. When it comes to the next healthy, home-grown revival, everyone should have a place at the table.

Roger Doiron of Scarborough is the founding director of Kitchen Gardeners International, a nonprofit group promoting home gardens.

To learn more about Roger's organization and get some great gardeninbg advice, go to: Kitchen Gardeners

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

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

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

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Amish Farm (photo by Marianne Venegoni, courtesy of morgueFile.com)

May arrived with reports of “superweeds” that have developed a resistance to the herbicide Roundup, which is used extensively in monocultural agriculture where single crops predominate on large farming operations.

An alarming article in The New York Times says there are now "10 resistant [weed] species in at least 22 states infesting millions of acres, predominantly soybeans, cotton and corn."

Subsidized Failure

Soybeans, cotton and corn are heavily subsidized by the United States government. Those subsidies have helped them become some of the most widely grown crops in American agriculture. Those crops are now common ingredients in a tremendous number of products.

The plants were genetically modified (GM) to be resistant to Roundup, so the herbicide could be used to destroy weeds without harming crops. With the emergence of the “superweeds” farmers are likely to go back to conventional herbicides to kill the Roundup-resistant weeds threatening huge fields of GM crops.

A Predictable Disaster

Author and nutritionist Marion Nestle points out in a recent article for The Atlantic that the Union of Concerned Scientists predicted that the widespread planting of GM crops would produce selection pressures for Roundup-resistant weeds. The Union’s Jane Rissler and Margaret Mellon wrote that these would be difficult and expensive to control. They made that prediction in 1996.

Only the Most Recent Setback for GM Crops

This is just the latest in a string of failures for GM crops. 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."

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.

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."

To view an interactive graphic by The New York Times on the spread of “superweeds” across the U.S., go to: Where Weedkiller Won’t Work

To view The Atlantic article by Marion Nestle cited above, go to: Roundup Red Alert: U.S. Farms Grow Superweeds

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

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

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

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The Delacorte Pineapple Jalapeno Margarita (photo courtesy of Jumeirah Essex House)

Nothing quite like a leisurely stroll past the fountain where Zelda and F. Scott Fitzgerald once made quite a splash on a warm evening, then a visit to one of Central Park South’s swank watering holes for a cooling cocktail. It is a wonderful bit of indulgence after a day in Central Park, one that might just bring out your inner Gatsby.

It is a spectacular place to sip a specialty cocktail, soak in the surroundings, and subtly steal glances at the bar's glamorous guests. In case getting there soon just isn’t possible, they have graciously sent us this recipe so you can sample a little South Gate luxury right at home.

Ingredients for 1 Drink

• Quick muddled jalapeno slice
• 2 Ounces azul blanco
• 1½ Ounces Les vergers Boiron pineapple puree
• 1 Ounce lime juice
• ¾ Ounce simple syrup
• Dash orange bitters

Preparation

1. Shake ingredients with ice and pour into a chilled collins glass.
2. Garnish with cardamom dust and pineapple leaf or lime.

There are some lovely photos and plenty to learn about the the hotel and its stunning eatery by visiting a couple of web sites:

• South Gate

• Jumeirah Essex House

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

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

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

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

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Mississippi Mud Cake (photo courtesy of Oxmoor House, Inc.)

There used to be a wonderful, southern-flavored bakery just down the street and their Mississippi Mud Cake was sensational. Success forced a move to more distant quarters, but as luck would have it, Southern Living magazine has come out with a book offering this gem of a recipe. It’s simple enough for the most casual home baker and sure to satisy a sweet tooth of any age.

It seems even wartime shortages had a silver lining. If you have one or more small helpers in your kitchen, expect plenty of enthusiasm when it comes time to lick the bowls clean. Small fingers will make short work of it!

Ingredients for 15 Servings

• 1 Cup chopped pecans
• 1 Cup butter
• 1 4-ounce semisweet chocolate baking bar, chopped
• 2 Cups sugar
• 1½ Cups all-purpose flour
• ½ Cup unsweetened cocoa
• 4 Large eggs
• 1 Teaspoon vanilla extract
• ¾ Teaspoon salt
• 1 10.5-ounce bag miniature marshmallows

Preparation

1. Preheat oven to 350 degrees. Place pecans in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant.
2. Microwave 1 cup of butter and the chocolate bar in a large microwave-safe glass bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk sugar and the next 5 ingredients into the chocolate mixture. Pour batter into a greased 15- x 10-inch jelly-roll pan.
3. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting (see below), and sprinkle evenly with toasted pecans.

Chocolate Frosting
Ingredients
• ½ Cups butter
• 1/3 Cup milk
• ¼ Cup unsweetened cocoa
• 1 16-ounce package powdered sugar
• 1 Teaspoon vanilla extract
Preparation
1. Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla. Use immediately.

Note: To thin the frosting, add 1 Tablespoon of milk. To serve remaining Chocolate Frosting over pound cake or ice cream, microwave frosting in a medium-size microwave-safe glass bowl at HIGH for 15 seconds or until warm.

To learn more about the book from which this recipe was taken (page 73), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More

Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

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

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

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

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

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Fresh Carrots (photo by Kevin Connors, courtesy of morgueFile.com)

Reports of schoolchildren unable to identify common fruits and vegetables have been disturbing, to say the least. Obesity rates are at record levels and one of every three American kids born in this century is expected to develop Type 2 diabetes, a dangerous disease once virtually unknown to afflict children.

The National Sustainable Agriculture Coalition (NSAC) says Farm to School programs have a proven track record of increasing farmers’ incomes while also improving the nutrition and food literacy of schoolchildren. “Farm to school programs are cost effective and should be part of a robust child nutrition reauthorization that we hope will move soon,” said Kate Fitzgerald, Senior Policy Associate at the National Sustainable Agriculture Coalition.

Grassroots Effort Underway

NSAC is one of 41 national organizations that delivered a letter to House and Senate leaders last week, urging them to include $50 million in mandatory funding for programs linking farmers with local schools as part of the 2010 Child Nutrition Act reauthorization.

Says Ms. Fitzgerald:

We know that we need to do a better job of ensuring that school food programs provide the best food possible for children. This is the rallying call of many prominent dietitians, educators, and doctors, as well as First Lady Michelle Obama. Food sourced from local farms is freshest and combined with teaching children about where their food comes from, provides children the knowledge they need to make good food choices for the rest of their lives.

Long-Term Economic Benefits

Farm to school programs offer immediate and long-term economic benefits. According to a study in Oregon, every dollar school districts spent on purchases of local food stimulated an additional eighty-seven cents in economic activity. Keeping kids healthy should also impact soaring healthcare costs and lost productivity due to illness when those kids become adults.

“Farm to school increases farm sales and because the money stays locally, it generates a ripple effect throughout the area’s economy. In addition, delivering nutritious food to local schools can bring producers into neighborhoods that are now “food deserts,” creating an opportunity to expand good food choices to area stores and institutions. Farm to school is a winning idea nutritionally, economically, and environmentally,” Fitzgerald concluded.

Questions Over Proposed Sources of Funding

The Child Nutrition Act reauthorization has been slowed in both Houses by concerns about how funding increases will be paid for. The Senate bill approved by Committee increases funding for child nutrition programs by half of the Administration’s proposed $1 billion per year and pays for the increases mainly with cuts to nutrition education programs for SNAP (formerly food stamp) participants and to a popular conservation program, the Environmental Quality Incentives Program (EQIP).

Some anti-hunger and nutrition groups are disappointed that the bill does not achieve the President’s funding goal and are reluctant to support cuts to nutrition education while a coalition of farm and environmental groups, including the National Sustainable Agriculture Coalition, decried the use of conservation funds that would not only cut current expenditures but reduce the baseline for programs going into the 2012 farm bill reauthorization.

The House has yet to take up consideration of child nutrition reauthorization but Rep. Collin Peterson (D-MN), Chairman of the House Agriculture Committee, has said that he will not agree to cuts in farm bill programs, including cuts to EQIP, to pay for any funding increases.

Discussions of funding mechanisms continue, with attention increasingly focused on the House Ways and Means Committee and Senate Finance Committee. Closing tax loopholes were used to pay for improved food stamp benefits during the 2008 Farm Bill negotiations, and many observers have suggested a similar maneuver could be used to pay for improved school meals.

To learn more about grassroots efforts for sustainable agriculture, go to: National Sustainable Agriculture Coalition

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

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

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

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Cream of Asparagus Soup (photo courtesy of Oxmoor House, Inc.)

Asparagus in spring is one the year’s great seasonal treats. Sure there’s asparagus in the produce sections of supermarkets year round these days, but most of the year the stuff available doesn’t really deserve to be called fresh.

Enhance your presentation with a garnish of thin asparagus spears. A 1 cup serving is only 117 calories.

Ingredients for 4 Servings

• 3 Cups (½ -inch) sliced asparagus (about one pound)
• 2 Cups fat-free, less sodium chicken broth (or vegetable broth)
• ¾ Teaspoon fresh thyme, divided
• 1 Bay leaf
• 1 Garlic clove, crushed
• 1 Tablespoon all-purpose flour
• 2 Cups 1% low-fat milk
• Dash of ground nutmeg
• 2 Teaspoons butter
• ¾ Teaspoon salt
• ¼ Teaspoon grated lemon rind

Preparation

1. Combine asparagus, broth, ½ teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to boil. Reduce heat, cover, and simmer 10 minutes. Discard the bay leaf. Place asparagus mixture in a blender; process until smooth.

2. Place flour in a pan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in ¼ teaspoon thyme, butter, salt, and lemon rind.

To learn more about the book containing the recipe above, go to: Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food

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

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U.S. Government Poster from World War II (courtesy of Library of Congress)

Victory Gardens beautifully illustrate that truly great ideas never get old.

During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The U.S. government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.

The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."

Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Our current obesity epidemic must have been unimaginable to those gardeners.

The Foundation’s 350 Garden Challenge

Our friends at the Victory Garden Foundation have issued a well-timed challenge for grassroots action, the 350 Garden Challenge. Here’s what they say about it:

On a single weekend, May 15-16, 350 landscapes will be transformed into bountiful Victory Gardens, which uses water wisely to grow food all while educating and empowering community and supporting local businesses. This can be as simple as planting a fruit tree or a tomato plant in a pot. But it is also an opportunity to create innovative gardens on front yards, apartment patios, school and church grounds, and business premises while being waterwise.

Impact Worth Rooting For

Victory Gardens bring down the cost of food for American families and make organic produce more widely available. They 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 also 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 maybe it’s time for your Victory Garden to take root.

To learn more about the 350 Garden Challenge, go to: The Victory Garden Foundation

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

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

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

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Active Girls (photo by Kristine Kakisky, courtesy of morgueFile.com)

Nearly two-thirds of parents of school-age children describe local school food as "poor" or "only fair"

Jamie Oliver is hardly alone when it comes to wanting healthier food in British and American schools. A majority of Americans believe nutrition in local school meals falls far short of what children need, a new survey finds. And the foods people most associate with school meals – pizza, chicken nuggets and hamburgers – are the same foods they believe should be cut drastically from school menus.

Moreover, the survey finds near universal agreement that childhood obesity is a problem or crisis, and that improving the health of American children requires communities to prioritize access in schools to fresh produce and exercise.

Hundreds Gather to Explore Change

The survey was commissioned by the W.K. Kellogg Foundation and released today at the Foundation's 10th annual Food & Community Networking Meeting, which drew 650 activists, reformers, researchers and public health officials to explore topics such as farm-to-school projects and eradicating "food deserts." The survey was conducted in April among 801 adults from all regions of the country.

Key findings include:

• 55 percent of Americans – and 63 percent of parents of school-age children – described the nutritional quality of local school food as "poor" or "only fair."

• The top five items that came to mind when asked about school food are all high in fat or sodium: pizza; hamburgers; French fries/tater tots; hot dogs/corn dogs; and chicken nuggets.

• These are the very foods Americans would like to see drastically cut from school menus. Nearly 70 percent of Americans said pizza should be served in school just once a week or pulled from menus entirely; more than 60 percent said chicken nuggets and hamburgers should be limited to once a week or removed.

For context, the most recent School Nutrition Dietary Assessment Study conducted by the USDA found that 90 percent of school lunch menus offer entrees such as pizza and cheeseburgers.

Transforming School Food Transforms Young Lives

"The data in this survey highlight the widespread support for transforming school food to help all children lead healthier lives," said Dr. Gail Christopher, who oversees food, health and well-being as vice president of programs at the W.K. Kellogg Foundation.

"When students have access to healthy, locally-grown food and physical activity, it allows them to thrive both in and out of the classroom."

Through its Food & Community Program, the Kellogg Foundation targets investments to improve school food, increase access to good food and physical activity environments, and shape the national healthy eating and active living movement.

The Actions Needed Are Clear

Survey respondents were clear about what needs to be done to turn the childhood obesity epidemic around.

More than 85 percent said fresh, not canned, fruit and vegetables should be offered every day in school cafeterias. Eighty-six percent listed requiring 60 minutes of exercise in the school day as either the top or a high priority in improving students' health.

Asked about factors contributing to the obesity epidemic, 71 percent listed cutbacks in recess and physical education as a significant factor.

The survey was conducted by Lauer Johnson Research has an overall margin of error of plus or minus 3.5 percent.

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

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

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

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Costume Parade (Image courtesy of Castroville Artichoke Festival)

Spring is the time for fresh artichokes and a wonderful time to visit California's beautiful Monterey County for the Castroville Artichoke Festival.

Every year, artichoke lovers from far and wide travel to Castroville to sample the many unique flavors of the artichoke in an atmosphere of fun, tasty treats, musical entertainment and crafts. This year's Festival will take place on Saturday, May 15th and Sunday, May 16th. Festival goers enjoy a parade, cooking demonstrations, wine tastings, a classic car show, and more for the whole family.

It's artichiokes galore everywhere you turn. The Agro Art Competition calls for 3-dimensional fruit and vegetable artwork. It's a quirky competition fostering imagination, creativity, and fun. There's a colorful parade and 2 days of live music. Everything from Swing to Mariachi, Country to 50's Rock & Roll. For the kids there are games, face paints, clowns, stilt walkers, and puppets.

Foodies can sample artichokes fried, sautéed, grilled, marinated, pickled, fresh, and creamed in soup. Visitors can also taste foods from the many ethnic groups that give the area its character. You can watch the area's finest chefs showcase the versatility and unique techniques for preparing and using artichokes. The Festival is a great chance to enjoy the best from the area's award-winning producers.

For arts & crafts enthusiasts there are unique gifts and apparel crafted by artisans from throughout the country; plus artichoke souvenirs galore!

Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)

Vist the Farmers Market and get yourself some artichokes and more, fresh from the heart of the nation's salad bowl. You might want to hop a bus and take a field tour of the artichoke patch for grower talks and photo ops.

The entrance fees are family friendly at $10 for adults and $5 for children. Enjoy!

For more info visit the Festival's official website: Castroville Artichoke Festival

Here are some recipe ideas to click on for enjoying those fresh artichokes:

Fresh California Artichokes & Party Dip Recipes

Focaccia Stuffed Artichokes Recipe

Couscous-Stuffed Artichokes Recipe

Baked Artichokes Stuffed with Bacon Recipe

Baby Artichoke Chicken Saute'

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

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

Several months ago American Feast’s president called for the labeling of GE/GM (genetically engineered or genetically modified) foods. 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."

Consumers Union, the nonprofit publisher of Consumer Reports, and more than 80 farmers, public health, environmental, and organic food organizations have sent a letter to Michael R. Taylor, Deputy Commissioner for Food at the U.S. Food and Drug Administration (FDA), and to Kathleen Merrigan, Deputy Secretary at the U.S. Department of Agriculture (USDA), expressing serious concerns that a proposed U.S. position on food labeling would create major problems for American producers who want to label their products as free of genetically modified (GM)/genetically engineered (GE) ingredients.

The Codex Alimentarius Commission is a United Nations agency that develops food safety and labeling standards. Its standards carry weight because they are used to settle disputes at the World Trade Organization. The Codex Committee on Food Labeling (CCFL) meets in Quebec City, Canada May 3-7, 2010 to discuss the labeling issue.

“We are concerned that the current U.S. position could potentially create significant problems for food producers in the U.S. who wish to indicate that their products contain no GE ingredients. Organic food in particular, which prohibits GE ingredients, are frequently labeled ‘GE-free’ or ‘No GMOs’. A recent CU poll found that two-thirds of consumers would be concerned if they thought that GE/GM ingredients were in organic food,” said Dr. Michael Hansen, senior scientist at Consumers Union.

Current USDA organic rules specifically state that GE seed cannot be used in organic production and the FDA has taken the position that within the U.S., voluntary labeling as to whether or not a product contains GE ingredients is permissible.

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.

"When polled, consumers have made it clear that they want GM (genetically-modified) foods labeled as such. It's time for the government they elected to listen to them," says Jeff Deasy, founder and president of American Feast.

To view the letter sent to the FDA and the USDA cited above, go to: Consumers Union

To express your support for the labeling of GM foods, go to: Food Democracy Now

To learn more about the award-winning film cited above, go to Food Inc. DVD

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

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

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

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Garden Asparagus (photo by Daisy Durham, courtesy of morgueFile.com)

For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers.

Thank you Linda!

Ingredient for 4 servings

• 2 Teaspoons extra virgin olive oil
• 1 Small onion, thinly sliced
• 1/2 Teaspoon salt
• 1 Pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 4 Large eggs, lightly beaten
• 1 Cup shredded Gruyere or Swiss cheese

Preparation

1. Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Nutritional readout: 234.6 calories, Fat 15.6 g., Protein 16.7 g., Carb 2.8 g., Fiber 2.1 g.

Linda West Eckhardt

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

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

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

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

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Artichokes in Garden (photo by Matthew Bridges, courtesy of morgueFile.com)

It is now the height of the season for California artichokes, which runs from March to May. Our friends at the California Artichoke Advisory Board were kind enough to provide us with some suggestions for dips to accompany the delicacy.

Try serving the artichokes with a favorite Sauvignon Blanc from California’s scenic Napa Valley.

The Artichokes
Ingredients for 4 Servings

• 4 Large Artichokes
• Selection of Dips (recipes follow)

Preparation

1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.
2. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)
3. Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes.

Creamy Thai Dip
Ingredients

• ¼ Cup creamy peanut butter
• ¼ Cup firmly packed brown sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 1 Teaspoon sesame oil
• 1/8 Teaspoon ground ginger

Preparation

1. Combine all ingredients; mix well. Makes ¾ cup.
2. Variation: For "Oriental Dip," omit peanut butter.

Honey Mustard Dip
Ingredients

• ¼ Cup prepared mustard
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 2 Tablespoons honey

Preparation

1. Combine all ingredients; mix well. Makes about 3/4 cup.

“Ship Ahoy!” Dip
Ingredients

• 1 Can (6 ½ ounces) minced clams
• 2 Tablespoons reserved clam juice
• 3 Ounces cream cheese softened
• 1 Teaspoon lemon juice
• ¼ Teaspoon garlic sauce

Preparation

1. Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice.
2. Refrigerate until ready to serve. Makes about 3/4 cup.

Copyright by California Artichoke Advisory Board ©

To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

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

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

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

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A Healthy Cow (photo by Emily Roesly, courtesy of morgueFile.com)

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, Wightman now serves as President of the Farm-to-Consumer Foundation. The educational non-profit 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 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 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 Foundation Board Member, asserts that these free resources are an important step in building a working relationship on raw dairy safety issues. "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," Bemis explains.

The announcement of the free online resources is being made in conjunction with the 2nd Annual International Raw Milk Symposium, The event is open to the public. For more details call 703-208-FARM (3276) (10 a.m. - 6 p.m. EDT) or register by going to: 2nd Annual Raw Milk Symposium

To view a previous post on the topic, go to: Support Family Farmers & Get Healthy with Raw Milk

The Handbook and DVD, as well as the booklet, Safe Handling: Consumers’ Guide to Fresh, Unprocessed Whole Milk by Peggy Beals, RN, will continue to be for sale as hardcopies at: Farm to Consumer Foundation

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

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

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

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Maple Sap Tap (photo by Joe Zlomek, courtesy of morgueFile.com)

It’s been a difficult season for making maple syrup as “…warm weather is stunting sugaring season in some places,” according to a report from the Associated Press published by Yahoo! News.

The AP story quotes Peter Thomson, president of the New Hampshire Maple Producers Association, “Each season has its own personality. I don't know where they got the personality this year, but it's not cooperating.”

In good conditions the warmer days of spring accompanied by still freezing nights in northern climes bring about pressure changes within the trees’ root systems. That creates a pumping effect that allows for the collection of sap from the trunks of the trees.

Foodies Tap Their Own

But a short supply of somewhat pricey maple syrup in food stores won’t effect everyone equally. The Globe and Mail has published a story about foodies in Canada and the U.S. who are making their own maple syrup while having fun at sap boiling parties. The Globe story relates that Teresa Marrone of Minneapolis, Minnesota produced a respectable 5 1/2 litres of finished syrup last year.

Some have even tapped trees in cemeteries says the report, a practice described as “tacky” by local authorities in central Massachusetts. Novice urban tapper Maggie Sullivan of Bloomington, Indiana soundly advises asking for permission before tapping trees on other people’s property.

A Great Gift from Native Americans

The Native Americans were the first to use maple syrup as a flavoring. They called their delicious syrup, "sinzibukwud," which means, "sweet buds." They may not have had stacks of pancakes to pour it over, but they did use it to flavor stews, breads, teas, and vegetables, including indigenous cranberries.

We are forever in their debt for teaching their skills to French and English settlers!

To read the story from the Associated Press cited above, go to: Balmy spring shortens maple syrup season for some

To read the story from The Globe and Mail cited above, go to: Aunt Jemima no more: Foodies make their own maple syrup

If you can’t take on the challenge of making your own maple syrup, but would like to purchase the finest Grade A Light Amber maple syrup, go to: 100% Pure Organic Maple Syrup (Free Shipping!)

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

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

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

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Love chocolate cake but not the calories that come with it? Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.

Ingredients

Chocolate Icing:
• 2/3 Cup Xagave
• 1 Stick butter (1/2 cup)
• 1/3 Cup cream, milk or hot water (use cream for more of a milk chocolate flavor)
• 2/3 Cup cocoa

Cake:
Dry Ingredients
• 1 3/4 Cup whole wheat pastry flour
• 3/4 Cup cocoa (Hershey’s or another brand)
• 1 1/2 Teaspoon baking powder
• 1 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
Wet Ingredients
• 1 1/3 Cup of Xagave
• 2 Eggs
• 1 Cup milk
• 1/2 Cup vegetable oil (or canola)
• 2 Teaspoon vanilla
• 1 Cup water (boiling)

Preparation

Preparation of Cake
1. Preheat oven to 325°F.
2. Combine dry ingredients. Mix wet ingredients - mixing the hot water in last. Beat with hand mixer for 2 minutes. Batter will be thin.
3. Pour batter into either two 9 inch rounds or one 9x13 inch pan (or you can make cupcakes – filling each about 2/3 full).
4. Bake for 30 to 35 minutes or until toothpick inserted in middle comes out clean. Let cool for 30 minutes before icing

Preparation of Icing
1. Mix cream and cocoa with hand mixer or in a blender until smooth and creamy.
2. Add butter and Xagave and blend with hand mixer (or in a blender) for another minute or two until smooth.
3. Refrigerate icing while cake is cooking and cooling. Spread icing on cake after cake has cooled.

Tips and Notes:
For the icing, we recommend blending the cocoa, cream, butter and Xagave in a blender until creamy smooth. In the icing, if you use water or milk in lieu of cream, the icing will be a da rk chocolate flavor. I prefer the dark chocolate – as will most adults, but children prefer the milk chocolate flavor. Both are delicious.

Stephen & Corrie Richards

To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition

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

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Birches in Winter (photo by Harri, courtesy of morgueFile.com)

Local temperatures in the high 50s accompanied by brilliant sunshine are making it easy to forget that it is still winter here in the Northeast. New York State’s Maple Weekend, when sugarhouses across the state will be inviting the public to visit and see sap boiled into maple syrup, is a popular late winter event, but it doesn’t begin until March 20th.

So thank you Stephanie for a sweet treat that is full of good energy and simple enough to make that children can serve as chef’s helpers!

Ingredients for About 24 Squares

• 10 Medjool dates, pitted and chopped (about 1 cup)
• 1 Cup raw cashews
• ½ Cup raw oats
• ¼ Cup maple syrup
• ¼ Teaspoon ground cinnamon
• Pinch of sea salt
• Coconut oil, raw and unrefined (for greasing pan)

Preparation

1. Put the dates, cashews, oats, maple syrup, cinnamon and salt in a food processor. Blend until a cohesive, sticky dough forms, about 30 seconds. It will look and taste similar to oatmeal cookie dough.
2. Coat the bottom of an 8-inch square pan with coconut oil or line with waxed paper. Spread the mixture in the pan to an approximate thickness of ½ inch. If your fingers get too sticky, dampen them to help pat the dough into the pan.
3. Cover and freeze for 4 hours, until the dough is relatively firm. Remove from the freezer and cut into 1½-inch squares.
4. Store the squares in a tightly sealed container in the freezer for up to 2 months. They will have a nice, stiff “chew” when eaten directly from the freezer, so don’t worry about breaking your teeth! If allowed to thaw, they will become too soft and sticky.

To learn more about Stephanie Tourles' fine book, go to: Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body

If you can’t get to a sugarhouse but want some of Upstate New York's fine syrup go to: 100% Pure Organic Maple Syrup

For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event

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

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Butternut Squash (© Photographer: Les Sanders | Agency: Dreamstime.com)

Wintry days have our minds drifting to thoughts of warming stews and soups. Our friends at the Organic Valley Family of Farms provided this recipe to satisfy that cool weather craving with a soup that works all year round. It delivers the spiciness of curry and cayenne, along with the unique flavors and healthy aspects of squash, lentils, and easy-to-find produce.

Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.

Judging by this recipe, they also seem to know quite a bit about making great soup. To serve this soup at its best, get as many ingredients as possible fresh from your local farmers market at harvest time.

Ingredients for 6 Servings

• 1 Tablespoon Organic Valley European-style Cultured Butter
• 2 Cups peeled, chopped butternut squash
• ½ Cup finely chopped shallots
• ½ Cup chopped onions
• 1 Ripe tomato, peeled & chopped
• 1 Large carrot, chopped
• 1 Stalk celery, chopped
• 6 Cups vegetable broth, or more as needed
• ½ Cup lentils, rinsed
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon curry powder
• 1/8 Teaspoon cayenne powder
• 1 Bay leaf
• Salt & pepper to taste

Preparation

Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes. Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.

Copyright by Organic Valley Family of Farms ©

To visit the web site of the farmers' coop go to: Organic Valley Family of Farms

To view all the recipes on the American Feast web site 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

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Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)

Creating inspiring salads in winter need not be difficult: Myra Goodman, co-founder of Earthbound Farm suggests adding companions like brightly colored fruits and vegetables, crunchy nuts, tangy cheeses and zesty dressings.

Ingredients for 4 Side Salads

Salad Ingredients:
• 1 Pound cooked beets (roasted, steamed, or boiled)
• About 1/3 cup Orange Walnut Vinaigrette (see recipe below)
• 5 Ounces (about 6 cups) Earthbound Farm Organic Baby Arugula
• 1/2 Cup (2 ounces) crumbled feta cheese
• 1/2 Cup candied or toasted walnuts
• 2 Blood oranges (if available) or navel oranges, segmented

Orange-Walnut Vinaigrette:
Makes about 1-1/4 cups
• 1/2 Cup good-quality roasted walnut oil
• 1/4 Cup extra-virgin olive oil
• 1 Tablespoon orange juice or blood orange juice
• 1 Teaspoon finely grated orange zest
• 5 Tablespoons sherry vinegar
• 2 Teaspoons Dijon mustard
• 1 Tablespoon finely minced shallots
• 1/4 Teaspoon salt
• 1/4 Teaspoon freshly ground pepper

Preparation

1. To make the vinaigrette, place all the dressing ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (Store any leftover vinaigrette in the refrigerator, tightly covered, for up to 1 month.)
2. Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite-size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)
3. Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
4. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.

To learn more about Myra’s wonderful book, go to: Food to Live By: The Earthbound Farm Organic Cookbook

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

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Three Friends (photo by Marcos Casiano, courtesy of morgueFile.com)

Just a few months ago a national survey found safety to be the number one concern of affluent consumers when purchasing food. Not surprising, considering the frightening stories that keep making their way into the news time and again.

“Every year, millions of people in the United States suffer from foodborne illness, hundreds of thousands are hospitalized, and thousands die,” according to testimony given by Margaret A. Hamburg, M.D., Commissioner of the Food and Drug Administration, before the U.S. Senate Committee on Health, Education, Labor, and Pensions.

Some cases are absolutely nightmarish. In 2009, New York Times reporter Michael Moss introduced readers to Stephanie Smith, a children's dance instructor from Minnesota who is partially paralyzed from E. coli. It was this paragraph in particular that made readers burn:

The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef's Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.

American families are now so concerned about the safety of their food that consumers strongly prefer to see products labeled as safety certified by a third party, according to a study being conducted by Michigan State University on behalf of DNV, a global provider of services for managing risk.

"Consumers are not only aware of food safety issues they are actually changing their shopping habits due to food safety concerns," says Dr. Chris Peterson, director of the Product Center at MSU. "Nearly half of the consumers we surveyed indicated a change in shopping patterns."

Why Should We Pay More?

MSU found slightly more than one-third of consumers indicate a willingness to pay a premium, upwards of 30% more, to see evidence on product labels that the food they are buying has passed some kind of independent safety certification process.

But what of the millions of tax dollars already being spent for the U.S. Department of Agriculture and the U.S. Food and Drug Administration to ensure the safety of the nation’s food supply? It is understandable that parents are willing to pay more to protect the health of their children, but it is time to get the agencies established to protect people doing a credible job of it.

Food, Inc. on DVD

Not convinced that the U.S. is in need of a healthier and more sustainable food system? Then have a look at a DVD of the Academy Award-nominated documentary, Food, Inc. The film illustrates how our nation’s food supply is controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers, and our environment.

To learn more about this landmark documentary film, go to: Food, Inc.

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Dairy Cows in Vermont (photo by Tara, courtesy of morgueFile.com)

Many large corporations are busily sending messages about their newly “green” behavior, but Ben & Jerry’s has been operating as a socially responsible company for decades. The company has just announced a commitment to go fully Fair Trade across its entire global flavor portfolio by 2013.

Ben & Jerry’s was the first ice cream company in the world to use Fair Trade Certified™ ingredients starting in 2005, and today it’s racing ahead as the first ice cream company to make such a significant commitment to Fair Trade across its global portfolio.

Company co-founder Jerry Greenfield said, ”Fair Trade is about making sure people get their fair share of the pie. The whole concept of Fair Trade goes to the heart of our values and sense of right and wrong. Nobody wants to buy something that was made by exploiting somebody else.”

Ben & Jerry’s Fair Trade commitment means that every ingredient that can be sourced Fair Trade Certified™, now or in the future, is Fair Trade Certified™. Globally, this involves converting up to 121 different chunks and swirls, working across eleven different ingredients such as cocoa, banana, vanilla and other flavorings, fruits and nuts. It also means working with Fair Trade cooperatives that total a combined membership of over 27,000 farmers.

Tackling Poverty through Trade

Rob Cameron, Chief Executive of Fairtrade Labelling Organizations International (FLO) said, “Congratulations to Ben & Jerry’s on the scale and the depth of this commitment to take their whole range Fair Trade. Tackling poverty and sustainable agriculture through trade may not be easy but it is always worth it, and Ben & Jerry’s has demonstrated real leadership in laying out this long-term ambition to engage with smallholders, who grow nuts, bananas, vanilla, cocoa and other Fair Trade-certified ingredients. Ben & Jerry’s, like all of us in the Fair Trade movement, believe that people can have fun standing up to injustice and campaigning against poverty while enjoying some of Ben & Jerry’s best-selling favorites like Phish Food and Chocolate Fudge Brownie, how cool is that.”

Farmers selling Fair Trade products earn a better income, which allows them to stay on their land. Fair Trade premiums also allow for reinvestment in their farms, their families, their communities and their future. Fair Trade means that certified farmers are using environmentally sound practices to grow and harvest their crops in a sustainable way.

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A Native American says a prayer & hands out tobacco, offering thanks to Nature (photo by Greg Peterson)

Unlike the genetically modified "wild rice" grown in paddies, truly authentic wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Its unique qualities led Chef Alice Waters to choose it for a special New Year's Dinner at Chez Panisse.

Native Harvest Wild Rice is known as "the food that grows on water" and Manoomin to Minnesota's Native American Ojibwe communities. The wild rice is hand-harvested from pristine lakes on the White Earth Indian Reservation as it has been for centuries, using traditional methods. It has never been genetically modified.

Manoomin is a central aspect of Ojibwe culture and tradition, a part of the proceeds benefit the White Earth Land Recovery Project, which works to protect the integrity of this important native food.

T

Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada harvest and process wild rice, following the traditions of their ancestors. Manoomin is also part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. The campaign to protect the integrity of this heirloom wild rice is an important aspect of the White Earth Land Recovery Project.

"Too many of America's indigenous foods have been lost forever, or are in danger of becoming lost. We are proud to be helping the effort to save this important heirloom of our country's food culture by making it available to the widest audience possible," said Jeff Deasy, American Feast founder and president.

The indigenous specialty foods available from AmericanFeast.com are true gifts from nature for discriminating foodies and slow food cooking enthusiasts concerned about the health of the environment.

To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin

To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf

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Snowy Creek at Dusk (photo by clconroy, courtesy of morgueFile.com)

A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.

Each bowl of soup provides two generous servings of vegetables and less than 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.

Ingredients for 4 Servings

• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste

Preparation

1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.

2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.

Reprinted with the kind permission of Penguin Group USA ©.

If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

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

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Swinging Kid (photo by sideshowmom, courtesy of morgueFile.com)

Almost three quarters of primary school children in England are now taking vegetables or salad as part of their average school lunch - following the introduction of mandatory standards for school food.

A national study carried out by the School Food Trust - the first of its kind since the Government's new standards came into effect in 2006 - has found that the lunches taken by pupils in 2009 were healthier than those of children four years earlier.

The Trust's survey examined what was taken and eaten by 6,696 children from a nationally representative sample of 136 primary schools between February and April last year. The results were compared with similar data collected in 2005.

Seventy-four percent (74%) of pupils are now taking servings of vegetables and salad with their lunch, compared with 59% in 2005. On average, children in 2009 took more than two of their ‘5-a-day' as part of their school lunch, eating an average of 1.6 portions of fruit and vegetables.

The Trust's Chief Executive, Judy Hargadon, said: "This is the first time we've been able to measure the impact of the new school food standards on what children of primary school age are actually taking and eating for their lunch - and we're delighted to see the progress that's been made.

"The figures certainly show that there's still a lot of work to do, both in fully meeting the standards across the board and in encouraging children to eat what's on their plate, but everyone involved with school food in primary schools can feel very proud of what's been achieved so far."

Schools Minister, Diana Johnson, said: "We want to make sure children are eating a healthy, nutritious lunch at school because we know this helps their concentration and behaviour in the classroom...Making sure children get a portion of fruit and vegetables each day and the right amounts of fat, salt and sugar, is a vital step towards reversing childhood obesity and protecting their health."

The research also found that:

• The proportion of children taking water to drink at lunchtime has gone up by more than 20% - from 29.5% in 2005 to 51.3% in 2009

• The overall amount of food that children are leaving on their plates hasn't increased

• With few exceptions, the average meals taken by children met the new standards for school lunch

• Healthier foods promoted by the new standards, such as vegetables and salad, fruit, milk and yogurt, fruit juice and fruit-based desserts together represented at 12% greater share of the types of food and drink on offer

• Levels of salt, fat and sugar in the average meal were down, and the report highlights the ‘remarkable achievement' of caterers across England in meeting the school lunch standards

Ms Hargadon added: "It's very clear that we've still got a lot to do. The challenge for us all is to continue supporting schools to create the compliant menus they need, whilst still being creative to tempt even more children to give school lunch a try."

To access the full report from the U.K.’s Scholl Food Trust, go to: Primary School Food Survey

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

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Diary Cow Girls (photo by Melodi2, courtesy of MorgueFile.com)

Michelle Obama has just launched a new child obesity initiative, which aims to solve the problem of childhood obesity in a generation. That follows last week’s proposal from President Obama to add $1 billion annually to the Child Nutrition Act. Slow Food USA commends those efforts and said it will rally its 90,000 members and advocates to tell Congress to get serious about combating child obesity.

According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity, and was once almost unknown in children. But for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.

Highly Processed Foods are Making Kids Sick

"President Obama’s proposal to add $1 billion per year to the Child Nutrition Act is an important step forward, and we need to push our legislators to make it happen," stated Josh Viertel, president, Slow Food USA. "And yet Congress currently spends more than $13 billion per year subsidizing the production of the very same foods that are making kids sick. We need to address the core causes of obesity, and invest in healthier food for our nation’s children."

School nutrition directors and advocates contend that $1 billion will need to be added to the Child Nutrition Act to serve a healthful lunch with sufficient fruits, vegetables and whole grains, as well as to strengthen nutrition standards and help schools start farm-to-school programs.

"The math speaks for itself," continued Viertel. "Obesity and diabetes cost our nation $263 billion per year, about half of which is paid for by taxpayers. And yet school lunch is so under-funded that most schools can only afford to serve the cheap processed foods that fuel obesity and diabetes. Investing in healthier food is the right thing to do for our kids and for our economy."

“Time for Lunch” is Slow Food USA’s campaign to get Congress to update legislation pass a better Child Nutrition Act.

About Slow Food USA

Slow Food USA is a non-profit organization working to create a just and sustainable food system. Slow Food USA has 225 volunteer-led chapters across the country. The organization creates youth programs to bring the values of eating local, sustainable and just food to schools and campuses; preserves and promotes disappearing foods and food traditions; and advocates for food and farming policy that is good for the public, good for farmers and workers, and good for the planet.

To learn more about the Slow Food USA campaign and send a quick and easy email to your legislators, go to: Time for Lunch

To view previous posts on the topic go to:

1. Help Slow Food USA Bring Healthy Lunches to School Kids
2. Farm to School Programs are Nourishing Kids & Community
3. Slow Food USA: Working for Real Food in Schools
4. Grant Funds Available for Fresh Fruit & Vegetable Programs in Schools
5. We Want to Know What's in Our Children's Milk!
6. New York Group Promotes Healthy Eating in Schools

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

Thistle Hill Farm in Pomfret, Vermont has been a certified organic farm for over 15 years, having started out as a part-time endeavor of the family of John and Janine Putnam. They steadily made improvements and early on they decided to concentrate on dairy farming. Despite their dedication, the dairy farm was not enough to sustain them and John continued working as a lawyer to support the family.

In 1999, the Putnams went to Switzerland, where they visited almost every major cheesemaking region in the Swiss, French and Italian Alps. They’re quest was to find a cheese they loved that was produced in conditions matching as closely as possible the climate of Pomfret in the hills of Vermont. The journey led the family of six to Beaufort, France. There they were told of a Frenchman in the mountains above Moutiers who would tell them all they needed to know.

John & Janine Find Their Man

They found him at home on a Sunday afternoon. Having milked his cows, made some cheese, tended chores, and cleaned the kitchen, he had an hour for himself before evening chores and milking. So he seemed less than overjoyed to see two lost souls on his doorstep at a time when a nap seemed like a good idea. He let John and Janine struggle in French for a while before inviting them in for coffee in perfect English.

The Frenchman makes Beaufort "alpage" from the milk of 100 Tarine cows, twice a day, everyday, all summer long. He is famous for his cheese, and for falling asleep at dinner. He said "to make Beaufort is too meticulous for you.” That challenge was enough to hook the Putnams and seeing that they intended to persevere, he found them an apprentice and both have helped the family ever since.

Thistle Hill’s Tarentaise is the happy result of the Putnam’s quest. It now ranks among the world’s most superb artisanal cheeses, garnering prestigious First Place awards from the American Cheese Society in both 2004 and 2006!

The wise but prudent Frenchman has even gone so far as to say, "maybe our job is OK."

To learn more about the Putnam's aged Alpine, raw milk cheese go to: Organic Tarentaise Raw Milk Cheese

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D & E Farms, Franklinville, N.J. (photo by Emily Roesly, courtesy of morgueFile.com)

Nearly a third of U.S. shoppers say they have specifically purchased locally produced food over the last month, double the number in 2006, according to new consumer research released by food and grocery analysts IGD. Many do so to obtain the freshest produce, but a desire to support local jobs, farms and stores has also played an important role.

Support for ethically produced foods in general has withstood the pressures of an 18-month recession and is in fact growing, despite the tough economic conditions. When asked about food they have specifically purchased over the last month, shoppers responded:

• 30% said locally produced food (up from 15% in 2006)
• 27% Fairtrade products (up from 9%)
• 18% products with high animal welfare standards (up from 11%)

Thinking Morally & Buying Locally

Joanne Denney-Finch, Chief Executive of IGD, said: "These figures prove what we have been saying throughout the recession – shoppers are looking for both value and values. They are not simply looking for cheaper food in tough times, they also expect the grocery industry to support their moral and ethical values."

Drilling down into reasons for supporting local food in particular, most said that it was fresher, but the biggest riser over the last few years has been support for the local economy:

• 57% said they purchased local food because it has not travelled as far and is therefore fresher
• 54% wanted to support local producers and farmers (up from 28% in 2006)
• 34% wanted to support local retailers (18% in 2006)
• 29% wanted to keep jobs in the local area (up from 14%)

Farmers Markets More Popular than Ever

IGD also asked shoppers what improvements they would like to see to their food and grocery shopping experience. Once again, support for locally produced food was up, with 31% saying they would like more local products available to them, compared with 12% in 2005. One in five (20%) would like a farmers’ market or farm shop to be established nearby, up from 15% in 2005.

Agriculture Secretary Tom Vilsack has said that the number of farmers markets in the U.S. increased by 13% in 2009, illustrating just how many communities and consumers across the country are searching out fresh food and supporting their local farms. Farmers and consumers connected at 5,274 farmers markets in 2009, up from 4,685 in 2008.

To visit the IGD web site for further information, go to: IGD, The food & grocery experts

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Veggies (photo by Dawn Turner, courtesy of MorgueFile.com)

If you're going to be mixing up a bowl of Guacamole for Super Bowl Sunday you can use one of those avocados to make a tasty and healthy salsa as well. We learned this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.

The jalapenos make it sweet with heat for fans who like a little fire in their game day treats. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients are high in vitamins, low in sodium and calories, and delicious to boot!

Ingredients for 2 Cups

• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste

Preparation

1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately

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

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You’ve heard of chocolate dipped strawberries, well this is the reverse. Kids of all ages love to make them, so they are a perfect treat for Valentine’s Day! Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.

Three simple ingredients are the primary culprits when it comes to unhealthy weight gain: sugar, high fructose corn syrup and white flour. All of those ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created this chocolate sauce recipe for a sweet little indulgence that won’t hurt your waistline.

Ingredients

• Large Strawberries
• 1 Cup cocoa
• 1/2 Teaspoon vanilla
• 1 Cup water
• 1 Cup Xagave
• 2 Tablespoon powdered milk (optional)
• 1 - 2 Tablespoons Ultra Gel (optional)

Preparation

1. Mix the cocoa, vanilla and hot water with electric beater until smooth. Add Xagave and blend.
2. Remove stems to create a hole in the strawberry. Fill the strawberry with Xagave Chocolate Syrup.

Tips and Notes: Use in chocolate milk, hot chocolate or drizzle over fruit and ice cream. For a thicker milk chocolate syrup, add powdered milk and Ultra Gel*. Serving size: 1 Tablespoon.

Stephen & Corrie Richards

To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition

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

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(© Images courtesy of BetterBody Foods & Nutrition, LLC)

Tired of denying yourself such sweet treats as a nice slice of cheesecake because you’re worried about gaining weight? Chef Stephen Richards felt the same way, like most, he struggles with his weight. His family history includes diabetes on both his mother and his father’s side. Yet, he loves to eat, cook and live. After all, life is a celebration and there is no better way to celebrate than with great tasting food that is both healthy and delicious.

Obesity is the primary cause of the three major chronic diseases of diabetes, heart disease and cancer that are plaguing the U.S. Three simple ingredients are the primary cause of obesity: sugar, high fructose corn syrup and white flour. All of these ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created the cheesecake recipe below for a little splurge that won’t hurt your waistline.

Ingredients

Crust:
• 1 Cup whole wheat pastry flour
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1/3 Cup butter
• 2 Tablespoon milk
• 2 Tablespoon Xagave
Filling:
• 8 Ounces cream cheese
• 1 Cup Xagave
• 3 Tablespoon flour
• 1 Teaspoon grated lemon peel (lemon zest)
• 1/4 Teaspoon salt
• 1 Teaspoon vanilla
• 6 Eggs
• 1/4 Cup light cream or milk

Preparation

1. Heat oven to 450°F.

2. Crust: In large bowl, combine first 4 ingredients (flour, baking powder, salt and butter); blend until crumbly. Combine milk and Xagave and sprinkle over mixture until dough is just moist enough to hold together. Form into a ball. Press mixture over bottom and 2½ inches up side of 9-inch spring form pan. Chill.

3. Filling: In a large bowl, beat cream cheese until creamy. Add Xagave, flour, lemon zest, salt and vanilla; beat well. Add eggs, one at a time, beating well after each. Blend in cream. Pour filling into prepared pan. Bake at 450°F for 10 minutes; reduce heat to 200°F and bake for 60 to 70 minutes or until filling is almost set or golden brown. Cool. Refrigerate for several hours or overnight before serving. Serve plain or with Strawberry or Berry Topping and Xagave Sweetened Whipped Cream.

Stephen & Corrie Richards

To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition

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

Jeff Deasy is a fan of

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Organic Lemon Crop (© photo by Lisa Solonynko, courtesy of morgueFile.com)

Written by Sonia F. Bañuelos, Saffron Paisley

The other day my daughter said, “Mama, we have too many lemons, no more” as we were harvesting from the neighbors 3 prolific Meyer lemon trees. I was surprised that she, of all people, was setting limits on her dear old Mama. When we returned home she helped me make a couple more jars of preserved lemons to add to the collection. We now have bottles of Limoncello and jars of preserved lemons, lemon chutney, and Meyer lemon with jasmine tea marmalade.

What more? Well, a couple of nights ago I made a syrup and set aside the peels. I was not certain what I would make with the peels but I had so many, I didn’t want to toss them in the compost. The syrup is a fantastic way to process a lot of lemons as it is fast, easy, and keeps well. I have been enjoying quiet time on my deck with a book and a glass of sparkly limonata. As for the peels, well, I was always curious about the Roman method of preserving in honey…

Lemon Syrup

1. Lemons
2. Sugar
3. Lemon zest

• Wash lemons, cut in half, and juice. If you plan on using the peels, be careful not to press too hard and break apart the peel
• This is the ratio: 1 cup lemon juice, zest of one lemon, 2 cups sugar.
• Combine all ingredients in a saucepan, bring to a boil or until sugar dissolves.
• Remove from heat, and pour into sterile container.
• When cool, pour into clean glass bottles or jars.

Lemon Peel, Roman Style

1. Lemon peels
2. Honey

• After juicing lemons, reserve peels
• Place all peels in a bowl and fill with water
• Leave overnight, but remember to change the water at least once
• In the morning, pour water out
• With a grapefruit spoon (with a serrated edge), carefully remove the membrane and as much of the white pith and discard. Soaking overnight softens the lemon and makes it really easy to remove all unwanted bits,
• Continue with the rest of the lemon halves.
• Cut lemon peel as you fancy, in strips, triangles, coursely… as you wish
• Place in a sauce pan, cover with water and bring to a boil, reduce heat and gently cook for about 20 minutes or until soft.
• Strain and let peels cool.
• Gather your clean jars and start with a layer of honey.
• Start filling jars by layering lemon peels and honey until the jar is full, ending with a layer of honey.
• Make sure not to overpack with lemon peels! You should have a ratio of 1:1.
• Make sure to remove all air bubbles.

The lemon syrup is delicious over sparkly water or in ice tea. A sprig of mint takes it to an entirely different level and I’m wondering how it would taste with alcohol… The lemon peels are really good as is, my daughter ate several as we were packing the jars. They can also be chopped and eaten with ice cream, scones, and on toast.

Enjoy!

Note: The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker. If you can’t get a Meyer, the full flavor of an organic lemon will do nicely.

Sonia & the Sprout

To visit Sonia’s worldly, entertaining, and just plain fun blog, go to: Saffron Paisley

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

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Cocoa Fruit (photo by Sanjay Pindiyath, courtesy of morgueFile.com)

A visit to the cookbook section of a major bookstore offered the very pleasant surprise of seeing Melissa Murphy’s ‘The Sweet Melissa Baking Book’ getting prominently displayed. Her Sweet Melissa Patisserie in the Cobble Hill area of Brooklyn has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” It was just great to see a baker beloved by locals getting some national attention at a big bookstore.

The book is a terrific help to baking enthusiasts looking to turn out great desserts at home, offering scores of mouth-watering baking recipes, and the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking. She dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served!

Melissa writes about her chocolate pudding recipe, “I used to make this when I worked at Home restaurant, in the West Village of Manhattan, around 1996. Home became famous for this chocolate pudding. It was so thick and creamy on your tongue, one of the richest desserts I have ever eaten--and one of the best.”

Ingredients for 6 Servings

• 3 Cups heavy cream
• ¼ Cup plus 1 tablespoon sugar
• 2 ¼ Ounces best-quality semisweet (58%) chocolate, finely chopped (about ½ cup)
• 5 Large egg yolks
• ½ Teaspoon salt
• ¼ Teaspoon pure vanilla extract

Preparation

Before you start, position a rack in the center of your oven. Preheat the oven to 300 degrees F. Place 6-ounce ramekins in a 9 x 13-inch roasting pan.

1. In a medium, heavy-bottomed saucepan, bring the cream and about half of the sugar to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil.

2. Place the chopped chocolate in a medium-sized bowl. Pour enough scalding cream over the chocolate to cover. Let sit for 5 minutes and then whisk until smooth. Pour the remaining cream over the chocolate and whisk until smooth.

3. In a large bowl, gently whish together the egg yolks, the remaining half of the sugar, the salt, and vanilla until smooth. Temper the chocolate cream into the yolk mixture, pouring it little by little and whisking all the while. Strain the mixture into a clean pitcher and skim off any bubbles with a spoon.

4. Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake 50 to 60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150 to 155 degrees F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath. Remove the ramekins from the pan and refrigerate, uncovered, until cool. Cover with plastic wrap and chill for several hours to overnight before serving.

If you’d like to purchase a copy of 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

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Drink GM-Free Milk! (© Hallgerd | Dreamstime.com)

The founder of AmericanFeast.com has called for the U.S. Food and Drug Administration to require the labeling of genetically-modified foods so American consumers can make informed choices at the market.

"When polled, consumers have made it clear that they want GM (genetically-modified) foods labeled as such. It's time for the government they elected to listen to them," said Jeff Deasy, founder and president of American Feast.

The company's opposition to GM foods is nothing new. In February of 2009, American Feast joined with Organic Valley Family of Farms and more than 70 companies in pledging not to use or sell genetically modified beet sugar. In September, a federal judge ruled that the government failed to adequately assess the environmental impacts of genetically engineered sugar beets before approving the crop for cultivation in the U.S.

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."

Doctors are already prescribing GM-free diets. Dr. Amy Dean, a Michigan internal medicine specialist, and board member of AAEM says, "I strongly recommend patients eat strictly non-genetically modified foods." Ohio allergist Dr. John Boyles says "I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it."

Founder Jeff Deasy

Deasy explained, "As a business, we believe being advocates for a healthier and more sustainable food supply makes us a better company. We think consumers should get to decide whether or not to eat genetically-modified food, and they have good reason to question whether the safety of GM foods has been adequately tested."

Dr. John Salerno and Linda West Eckhardt, the James Beard Award winning cookbook author, who co-authored "The Silver Cloud Diet e-book," added, "The need for labeling is overdue. Several animal studies indicate serious health risks associated with GM food and people need the labels to avoid eating them."

Elise Pearlstein, producer of the documentary 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."

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.

"By speaking up, we're hoping others will feel empowered to speak their minds and the FDA will be compelled to act," said Deasy.

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Sea Salt (© Photographer: Nadya Markova | Agency: Dreamstime.com)

Americans consume roughly twice the recommended limit of salt each day, causing widespread high blood pressure and placing millions at risk of heart attack and stroke. But only 11% of the sodium in Americans’ diets comes from their own saltshakers; nearly 80% is added to foods before they are sold.

The National Salt Reduction Initiative

The National Salt Reduction Initiative, a New York City-led partnership of cities, states and national health organizations, today unveiled its proposed targets to guide a voluntary reduction of salt levels in packaged and restaurant foods.

Through a year of technical consultation with food industry leaders, the National Salt Reduction Initiative has developed specific targets to help companies reduce the salt levels in 61 categories of packaged food and 25 classes of restaurant food. Some popular products already meet these targets, a clear indication that food companies can substantially lower sodium levels while still offering foods that consumers enjoy. Additional comments on targets will be solicited this month, and the initiative will adopt final targets this spring.

Saving Lives & Billions in Healthcare Expenses

The goal of the initiative is to cut the salt in packaged and restaurant foods by 25% over five years, an achievement that would reduce the nation’s salt intake by 20% and prevent many thousands of premature deaths. The sodium in salt is a major contributor to high blood pressure, which in turn causes heart attack and stroke, the nation’s leading causes of preventable death. These conditions cause 23,000 deaths in New York City alone each year, more than 800,000 nationwide, and cost Americans billions in healthcare expenses.

“Consumers can always add salt to food, but they can’t take it out,” said Dr. Thomas Farley, New York City Health Commissioner. “At current levels, the salt in our diets poses health risks for people with normal blood pressure, and it’s even riskier for the 1.5 million New Yorkers with high blood pressure. If we can reduce the sodium levels in packaged and restaurant foods, we will give consumers more choice about the amount of salt they eat, and reduce their risk of heart disease and stroke in the process.”

The recommended daily limit for sodium intake is 1,500 mg for most adults (including anyone who is black or over 40) and 2,300 mg for others. Some food products, such as deli-meat sandwiches, pack that much sodium in one serving. But much of the salt in Americans’ diets comes from breads, muffins and other foods that don’t taste salty.

“Excess sodium greatly increases the chance of developing hypertension, heart disease and stroke,” said Dr. J. James Rohack, president of the American Medical Association. “The AMA has long supported a reduction of sodium in processed foods, fast food products and restaurant meals as a means to lower sodium intake and reduce the risk for cardiovascular disease among Americans.”

International Efforts Underway

Other countries are already reducing salt in packaged and restaurant foods. In the United Kingdom, a similar collaboration between the food industry and government has already resulted in salt reductions of 40% or more in some food products. Canada is actively addressing the issue, and Australia, Finland, Ireland, and New Zealand have all launched large scale, countrywide initiatives to help reduce the salt in their foods.

Big Food Companies Reducing Salt Quietly & Gradually

Meanwhile the Wall Street Journal reports that companies find consumers respond better when sodium-reduction isn't emphasized on labels:

Amid rising government pressure and consumer concern, food makers are taking a new tack in their long-running effort to sell products with less salt. Instead of offering foods labeled as low salt that few people eat, they are gradually reducing the salt from some of their most popular items—and not making a big fuss about it on the label…Chef Boyardee canned pasta will have decreased its sodium by about 35% over the course of five years without a word on the package.

Cardiovascular Disease is the Leading Cause of Death in U.S.

“The American Heart Association recognizes the potential benefit to many Americans of reducing sodium intake. Consuming too much sodium is associated with high blood pressure, a risk factor for heart attack and stroke. Reducing sodium in processed foods, which account for the majority of sodium consumption in the United States, could significantly decrease risks for cardiovascular disease, which remains the nation’s leading cause of death,” said Dr. Clyde Yancy, the association’s president.

To get more information on the National Salt Reduction Initiative, go to: N.Y.C Department of Health

To view the Wall Street Journal article cited above (paid subscription required), go to: Food Makers Quietly Cut Back on Salt

To view previous posts on the topic go to:

1. Canadian Dieticians Push for Less Sodium in Food

2. Cutting the Salt in Food Doesn't Increase Spoilage

3. Too Much Salt!

Jeff Deasy is a fan of

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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:

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

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

Jeff Deasy is a fan of

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

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

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This just in from our friends at the New York Coalition for Healthy School Food:

Chefs, food aficionados, school food service directors and cooks, moms and dads, culinary students, and anyone else who enjoys cooking is invited to submit recipes for possible addition to NYC school menus. The recipe contest is part of Project Cool School Food, to develop and test plant-based main dish recipes in schools.

The program is a partnership between New York Coalition for Healthy School Food and the New York City Office of School Food, along with the James Beard Foundation, Candle Cafe and Candle 79 Restaurants. We are heading into at least 15, and possibly up to 30 additional schools in all five boroughs with our pilot program - Project Cool School Food.

Cool School Food is healthy, delicious, and it helps to keep our planet "Cool". Plant-based main dishes contain no cholesterol, are low in saturated fat, and are high in fiber and phyto-nutrients.

The partnership has put out a call for plant-based main dish recipes. They are seeking recipes through Friday, January 15th, and will hold judging semi-finals at the Food and Finance High School in NYC and finals at the Beard House in late January, with famous chefs and NYC school children choosing their favorites. Student chefs from the Food and Finance High School will be preparing the dishes for the judging.

Recipes will be judged in two categories:
1. Culinary High School Students
2. Chefs and others

Winners will receive a choice of dinner at Candle 79 Restaurant or membership in the James Beard Foundation or dinner at the Beard House.

Deadline for submission of recipes is Friday, January 15th by email. Be sure to read the rules of the contest to make sure your recipe meets the required guidelines. They look forward to receiving your recipes!

For more information please contact Amie Hamlin, Executive Director, New York Coalition for Healthy School Food at 607-272-1154.

To enter the contest, visit the the Healthy School Lunches web site and click in the "What's Happening" box for all the details. It is important to follow the guidelines exactly in order for recipes to qualify, go to: New York Coalition for Healthy School Foods

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Snow Covered Leeks (© Rainer | Dreamstime.com)

Wintry weather and early sundowns can leave you feeling a little blue following the holidays, 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.)

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’d like to order one of Cypress Grove’s most acclaimed artisanal goat cheeses click on: Truffle Tremor

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

Jeff Deasy is a fan of

American Feast

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

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

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

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U.S. Government Poster from World War II (courtesy of Library of Congress)

There are plenty of benefits to planting a garden, and our friends at the Victory Garden Foundation explain some of the most tangible:

Those nasty pesticides can be avoided by growing your own food at home or buying organic. While buying organic can be expensive; you can grow your own food at home for pennies. And, did you know that food stamps can now be used for purchasing seeds and plants that produce food for the household to eat?

There you have it, planting a garden can improve your health, the environment, and your financial affairs. Inspired by the successful program of World War II fame, when as much as 40% of all the produce eaten by Americans came from Victory Gardens, the nonprofit Foundation wants to help today’s gardeners succeed. There’s a wealth of practical information at the organization’s web site, and it costs nothing to join. By joining you become eligible to apply for a grant as an individual or as an organization “in synergy with our mission.”

To visit the organization's web site & get more information go to: Victory Garden Foundation

To view a previous post on the topic go to: Bring Back the Victory Gardens!

Jeff Deasy is a fan of

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Child in Pool (photo by Phaedra Wilkinson, courtesy of morgueFile.com)

The intensive use of pesticides is one of the most dangerous aspects of monoculture farming, the practice of growing a single crop over a wide area, and the U.S. Environmental Protection Agency has announced plans to more thoroughly assess the risks pesticides pose to children and farmworkers.

But how much more assessment of the risks is needed before these toxic substances are recognized by the EPA as a severe threat human health?

Multiple studies have linked pesticides and Parkinson disease. In one, Scientists from Duke University, Miami University and the Udall Parkinson's Disease Research Center “found those exposed to pesticides had a 1.6 times higher risk” of suffering from the debilitating disease. A study conducted at India’s Patiala University found evidence that pesticides have damaged the DNA of farmers in that country, making them more likely to develop cancer. Other researchers believe the reason organic produce has a higher nutritional content than conventionally-grown food is due to pesticides inhibiting the production of nutrients in plants.

Concerned parents have been shopping to protect their kids for some time now, and their desire to avoid pesticides has been a key driver of the explosive demand for organic food over the past decade. Even in challenging economic times, research from Mintel says households with small children that ate organic before the recession will probably continue doing so.

The EPA’s new policy proposal provides insight as to just how ubiquitous the presence of poisonous pesticides has become. Risk assessments would consider aggregate pesticide exposures from sources including residues in food, drinking water, on lawns, in swimming pools, and in the workplace, and the cumulative effects from multiple pesticides that have similar toxicity.

EPA Administrator Lisa P. Jackson said: “It’s essential we have the tools to keep everyone, especially vulnerable populations like children, safe from the serious health consequences of pesticide exposure.”

Is there a better way to protect children “from the serious health consequences of pesticide exposure” than to shop organic whenever possible and apply pressure for an agricultural system that employs healthier alternatives to pest control?

The Environmental Working Group has come up with an iPhone app to guide produce shoppers looking for the fruits and vegetables that contain the lowest levels of pesticides and help decide which ones need to be bought organic.

Sign up to download the iPhone app or a PDF version of the guide: here.

The EPA is asking the public to comment on their new approach and how best to implement the improvements. For more information on the proposed policy, go to: U.S. Environmental Protection Agency

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Children at School (photo by Nesstor4u2, courtesy of morguefile.com)

Food Safety News, the web-based newspaper that covers all things food safety, has published its list of the top ten food safety stories of the year.

1. New York Times reporter Michael Moss introduced readers to Stephanie Smith, a children's dance instructor from Minnesota who is partially paralyzed from E. coli. In Moss's October 4 story, it was this paragraph in particular that made readers burn: "The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled 'American Chef's Selection Angus Beef Patties.' Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria." Stephanie, whose spirit is inspirational, has sued Cargill for at least $100 million.

2. Nevada resident Linda Rivera was among those most severely injured by Nestlé chocolate-chip cookie dough contaminated with E. coli. Linda's plight was described on September 1st by the Washington Post, one of many times in 2009 that victims of foodborne illnesses and their families summoned the courage to tell difficult but compelling stories. In doing so, they caught the attention of lawmakers and helped prompt the U.S. House of Representatives to pass the 2009 Food Safety Act. However, the Senate has yet to approve its version of proposed new federal powers and food-industry reforms.

3. Peanut Corporation of America caused consumers pain and suffering, the government time and money, and was responsible for the most costly food recall in history - an amazing amount of damage for a small, largely invisible operation. At least 3,918 separate products made with PCA peanut butter or peanut paste were recalled, costing food companies and the government more than $1 billion. Now in bankruptcy with its entire operation shut down, PCA has yet to provide just compensation for those it sickened with Salmonella Typhimurium. About 150 claims have been filed with the bankruptcy court for payment from the company's $12 million product liability policy. PCA's distribution of Salmonella-contaminated product led to nine deaths among the 714 confirmed cases of Salmonella in 46 states.

4. Salmonella contamination was once unheard of in ground beef recalls, but in 2009 there were three. The strains involved, Salmonella Typhimurium, Salmonella Newport, and Salmonella Typhimurium DT104, are all resistant to commonly prescribed drugs, meaning more victims had to be hospitalized and more treatments failed. Just two companies were responsible for a total of 1.3 million pounds of beef tainted with this dangerous Salmonella. Denver-based King Soopers Inc., which recalled 466,236 pounds on July 22, and Fresno-based Beef Packers Inc., which recalled 825,769 pounds on August 6th and another 22,723 pounds in December. Cargill's repeat performance in the scary Salmonella category is especially troubling because of its involvement up and down the food chain. For example, Cargill's canola oil, which it sends to feedlots to fatten cattle, was banned from the U.S. in October because of Salmonella contamination.

5. If the Obama administration had gotten around to nominating a new under secretary for food safety - an important position that's been vacant all year -- perhaps the new appointee might have had something to say after USA Today reported that Jack in the Box and other fast-food outlets have higher standards than the National School Lunch program. In a series that examined the U.S. Department of Agriculture's own hype about the lunch program, USA Today showed that meat provided to school children not only does not "meet or exceed" standards for commercial products, but chains like Jack in the Box, Burger King, McDonald's and Costco have far more rigorous standards than Uncle Sam. The big retailers "test the ground beef they buy five to 10 times more often than the USDA tests beef made for schools during a typical production day," the newspaper reported. "And the limits Jack in the Box and other big retailers set for certain bacteria in their burgers are up to 10 times more stringent than what the USDA sets for school beef." Our memories of eating in the school cafeteria are not all that pleasant and, thanks to USA Today, we now know why. USDA says it will work on the problem next year.

6. To say "mistakes were made" during an outbreak of a Hepatitis A at a McDonald's restaurant in Milan, Illinois is putting it mildly. First and foremost, food workers must be vaccinated for Hepatitis A. When they're not, the potential for things to go very wrong, very quickly is enormous and that's what happened in Milan, a community on the Illinois-Iowa border. The local hospital testing a McDonald's worker for Hepatitis A mailed, rather than faxing or phoning, the positive results to the Rock Island County Health Department. Then the letter went unopened for two weeks, apparently because someone was on vacation. Next, a McDonald's manager did nothing after a food service worker told the franchise she had contracted Hepatitis A. It was only when the Rock Island County Health Department figured out a McDonald's worker had Hepatitis A that the restaurant was closed and cleaned, and the public informed. Meanwhile, 10,000 people had been exposed.

About Food Safety News

Food Safety News is a daily Web-based newspaper dedicated to reporting on issues surrounding food safety. Food Safety News provides timely reporting on such topics as foodborne illness outbreaks and investigations, food recalls, and how food safety fits into the local food movement. Stories appear alongside contributed articles from food safety leaders and feeds from government, food industry, and other food safety authorities.

To view the rest of the Top Ten Food Safety Stories in 2009, go to: Top Ten Food Safety Stories of 2009 Published by Food Safety News

To read more stories on food safety go to: Food Safety News

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(© image courtesy of California Avocado Commission)

It has been a wonderful holiday season of indulging in rich foods and desserts with nary a care for calories or fat, but we are very pleased that our friends at the California Avocado Commission sent us this relatively light recipe with their best wishes for a joyful holiday season and a healthy, happy New Year.

If weight-loss is on your list of New Year’s resolutions, each serving delivers just 390 calories, a low level of fats, plenty of healthy nutrients, and more than ample flavor to evoke a festive spirit. As our friends put it, “This festive dish is sure to delight your guests. Serve it as a side with chicken or as an entree for lunch. Pair it with a glass of crisp Sauvignon Blanc. Bon appetite!”

Ingredients

• 4 Tablespoons butter
• 1/2 Cup regular rice
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped celery
• 1Cup boiling chicken stock
• 1/2 Teaspoon salt
• 1 Egg beaten
• 1 Cup grated aged Red Spruce Cheddar Cheese
• 1/4 Teaspoon Worcestershire sauce
• 1/2 Cup chopped fresh parsley
• 3 Ripe, fresh California Avocados, peeled, seeded and halved
• 1/2 Cup fine dry bread crumbs

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

Preparation

1. Heat half of the butter in a medium saucepan.
2. Add rice and cook until rice is golden, stirring.
3. Add onion and celery and continue cooking gently for 3 minutes, stirring.
4. Add chicken stock and salt, cover and simmer 20 minutes or until rice is tender (if rice is still very moist cook with cover off for a few minutes).
5. Remove from heat.
6. Stir egg, cheese and Worcestershire sauce together with a fork and mix into the rice along with the parsley.
7. Heat oven to 350 Degrees F.
8. Place avocado in a shallow baking pan and add 1/4 inch hot water to the pan.
9. Spoon rice mixture into hollows of avocados.
10. Melt remaining butter and combine with bread crumbs. Sprinkle over rice mixture.
11. Bake 20 minutes or until crumbs are browned and avocados are hot.

Nutrition Facts:
Nutrition Information Per Serving: Calories 390; Total Fat 30 g (Sat 11 g, Trans 0 g, Poly 3 g, Mono 14 g); Cholesterol 85 mg; Sodium 460 mg; Potassium 619 mg; Total Carbohydrates 21 g; Dietary Fiber 8 g; Total Sugars 2 g; Protein 11 g; Vitamin A 1080 IU; Vitamin C 17 mg; Calcium 188 mg; Iron 2 mg; Vitamin D 2.3 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.2 g

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

To purchase one of Roth Kase's finest artisanal creations, go to: Red Spruce Cheddar - Aged 7 Years

To view all the recipes on the American Feast web site, go to: American Feast's Recipe Collection

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A Healthy Walk with Dad (photo by Phaedra Wilkinson, courtesy of morguefile.com)

The U.S. is the world’s wealthiest nation with obesity rates that are the highest in the world, yet millions of American families are struggling to get enough to eat. Besides getting help from government, people are turning in record numbers to emergency pantries, soup kitchens, and shelters to ward off hunger.

According to the U.S. Department of Agriculture, the vast majority of American families, more than 85%, have “access at all times to enough food for an active, healthy life for all household members.” Still, in a country of more than 300 million people, that means millions of families are experiencing a lack of food “at least some time during the year.”

Recent recessionary times have increased the number of Americans in households lacking consistent access to adequate food by 13 million people, for a total of nearly 50 million. The rates of food insecurity and very low food security are now the highest recorded since the federal government’s first national food security survey in 1995.

Government Assistance

The Supplemental Nutrition Assistance Program (SNAP), the federal program formerly known as the Food Stamp Program, along with helps put healthy food on the table for over 35 million people each month. Benefits are provided on an electronic card that is accepted at most grocery stores. The program now includes nutrition education partners to help clients learn to make healthy eating and active lifestyle choices.

Nonprofit Organizations

More than 12 million children are threatened with the risk of inadequate food and hunger in the U.S., according to a report from Feeding America, a nonprofit organization. The organization provides emergency food assistance to an estimated 25 million low-income people annually by supporting a network of 206 food banks in all 50 states, the District of Columbia, and Puerto Rico. The organization says that every dollar donated provides seven meals for hungry people and just five dollars provides 20 bags of groceries.

Millions of backyard gardeners grow far more produce than they can possibly use. Ample Harvest is a nonprofit enabling America's backyard gardeners to find local food pantries and then share their garden bounty with them. The campaign has rolled out nationwide and over 800 food pantries and food banks across America have registered. The campaign's goal is to diminish hunger in America by facilitating the donation of extra backyard garden produce that might otherwise spoil.

To visit the web sites of the nonprofit organizations’ cited above, identify local pantries where food can be donated, and get more information on how to help those in need, go to:

1. Feeding America

2. Ample Harvest

To find out how and where to apply for SNAP benefits, go to: U.S. Department of Agriculture

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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. Then they'd fall silent as they devoured the delicious dessert!

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

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Acadia National Park (© Photographer: Chee-onn Leong | Agency: Dreamstime.com)

Nature's Gift to Maine

The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to the state's Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition, and their healing qualities.

Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild; having crept over Maine's rocky land naturally, creating hundreds of thousands of bushes. Indigenous Wild Blueberries now grow in fields and barrens that stretch from Downeast to the state's Southwest corner. Adapted to Maine's naturally acid, low fertility soils and challenging winters, Wild Blueberries are a low input crop requiring minimal management. The berries are grown on a two-year cycle — each year, half of a grower's land is managed to encourage vegetative growth and the other half is prepared for a Wild Blueberry harvest in August.

Rich in Antioxidants

All it takes is a half-cup of Wild Blueberries to deliciously satisfy one of the recommended "five-a-day" servings of colorful fruits and vegetables. Some of the most powerful antioxidants are highly concentrated in the deep blue pigments of Wild Blueberries. What's more, Wild Blueberries contain more antioxidants than their cultivated cousins. Antioxidants are the "natural zappers" of free radicals; the unstable oxygen molecules associated with cancer, heart disease, and the effects of aging. USDA studies have measured the antioxidant activity of more than 40 fruits and vegetables and ranked blueberries #1.

Bar Harbor Jam Company

The Bar Harbor Jam Company was started in 1989, as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Maine Wild Blueberry Jam and preparing its Wild Blueberry Pies. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park and near the center of Wild Blueberry barrens.

The Bar Harbor Jam Company uses only the finest selection of 100% natural native berries to ensure the best possible taste. When you eat Bar Harbor Jam you come to know why Maine’s Wild Blueberries are so special. To these delicious indigenous berries, they add only the highest quality ingredients and mix them in small, hand-made batches to ensure their quality and to enhance their taste. There are no preservatives added.

The owners; Bob, Greg, Mike and Pat, along with Robin and the rest of the fine staff, are committed to delivering superior quality by continuing a great tradition of hand-making products from the finest ingredients. It’s all home-made right on Mount Desert Island!

To purchase some splendid products from the Bar Harbor Jam Company go to any of the following:

Deluxe Wild Blueberry Gift Basket

Maine's Wild Blueberry Jam

Maine's Wild Blueberry Pie

Wild Blueberry Syrup

Cadillac Gift Basket

Maine's Wild Blueberry & Rhubarb Jam

Strawberry & Rhubarb Jam from Maine

Maine Moose Gift Basket

Strawberry Jam from Maine

Maine's Jams Variety Mix

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Roth Käse’s Chalet (photo courtesy of Roth Käse USA)

Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet houses a Swiss-made copper vat for the traditional crafting of Alpine cheese. They use time-honored recipes and the freshest local milk to craft their cheeses. The Cellar Master and his team meticulously tend to the cheese throughout the curing process to insure that each cheese that leaves their care meets the highest expectations of cheese lovers.

The Roth family's success didn't come overnight. There's an impressive legacy behind the success story. The venture began in 1863 in Uster, Switzerland, then a small town just outside Zurich. By the end of the century a decision was made to extend the family's knowledge and appreciation of European cheeses to America. By the early 1900's, Otto Roth, son of the founder, had established a successful business. His company would soon become the largest importer of European specialty cheeses in North America and lay the foundation for what today is Roth Käse USA .

Swiss Tradition Comes to the USA

In 1991, convinced there was a future making artisanal cheeses in America , Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins Felix and Ulrich Roth to further extend their European/Swiss roots and cheesemaking expertise into the rolling hills of Green County, Wisconsin. Known as Little Switzerland, as well as a source for the highest quality milk, the area in the heart of America 's Dairyland is particularly well suited for cheesemaking. It is there that Roth Käse USA was born for the primary purpose of crafting authentic Gruyère and other specialty cheeses of Alpine origin. Adopting the highest European standards and technology, the Swiss chalet-style factory is state-of-the-art, with authentic copper vats, special wood curing shelves and the finest affinage and aging cellars.

A unique apprenticeship program assures European know-how at Roth Käse USA. The company has implemented a cross-training program wherein Wisconsin and Swiss cheesemakers train in the other's country, learning the technology and traditional European methods of cheesemaking and “affinage”, the art of curing cheese to perfection. Award-winning Master Cheesemakers, supported by expert “Affineurs” set Roth Käse Signature cheeses apart from others.

Red Spruce Cheddar Aged 7 Years

Roth Kase Artisans Garner Over 100 Awards

The Roth Käse team has created a number of cheeses, many of them American Originals, that continue to be crafted to strict specifications by some of the finest cheesemakers in the State of Wisconsin. The never-ending pursuit of craftsmanship and persistent attention to cheese quality has resulted in Roth Käse's claim to over 100 national, international, state and regional awards in the last decade. Accolades include top honors in prestigious competitions like the American Cheese Society, the World and National Cheese Championships, and the long-standing Wisconsin State Fair Governor's Sweepstakes Cheese Contest.

To purchase some of Roth Kase's finest creations click on any of the following:

"Taste This" Roth Kase Gift Basket

Buttermilk Blue

Buttermilk Blue Affinee

MezzaLuna Fontina

Red Spruce Cheddar - Aged 7 Years

Rofumo

Solé GranQueso

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Kids at the Beach (photo by korycheer, courtesy of morguefile.com)

Consumers who make their voices heard do make a difference. In just 24 hours news arrived that a major food company was lowering the amount of sugar in its cereals marketed to children and the USDA has made it clear that schools have the choice of purchasing milk produced without artificial growth hormones.

Yesterday, General Mills announced a public commitment to reduce sugar in cereals advertised to children. Jeff Harmening, president of General Mills’ Big G cereal division stated, "Still, we know that some consumers would prefer to see cereals that are even lower in sugar, especially children’s cereals. General Mills has responded – and we are committing to reduce sugar levels even more.”

Besides reducing sugar in cereals advertised to children, General Mills says it is increasing key nutrients, such as calcium and vitamin D, and providing whole grain across its cereal portfolio.

TV Ads Aimed at Kids

An analysis of television food advertisements aimed at kids and appearing on Saturday morning and weekday afternoons in 2005-2006, found that one-fifth of commercials were for food. Seventy percent (70.0%) of food ads were for items high in sugar or fat. Ads for fruits and vegetables were rare (1.7%). One nutrition-related public service announcement was found for every 63 food ads. The analysis was performed by researchers at the Department of Public Health Sciences, University of California–Davis.

According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity. It was once almost unknown in children, but for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.

Hormone-Free Milk in Schools

On the same day, Sarah Alexander of Food & Water Watch wrote, “Thanks to folks like you who contacted your members of Congress, participated in our School Milk Days of Action, and contacted your local schools, our nation's schools will not become the dumping ground for milk produced with artificial growth hormones.”

The artificial growth hormone in question is recombinant bovine growth hormone (rBGH), which has raised health concerns around the world. The documented increase of infections in dairy cows injected with rBGH necessitates an increased use of antibiotics and there are ongoing questions about links to cancer. Most of the industrialized countries in the world have banned the hormone.

Here are a few highlights from Food & Water Watch’s School Milk Campaign:

• Over 30,000 petition signatures were delivered to Congress
• School Milk Campaign activists made over 2,000 calls to Congress
• Hundreds of schools across the country were contacted about their milk, directly influencing three schools to go rBGH-Free
• The Healthy School Milk or Bust road trip hit seven key states, raising visibility of this issue with the media, consumers and congressional staff

If you’d like to take action to get rBGH-free milk into your local school go to: Food & Water Watch

To view previous posts on the topic of food ads aimed at children 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
6. Kellogg to Limit Selling Junk Food to Kids

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Wouldn't it be nice to send a gourmet food gift this holiday season and benefit a worthy cause at the same time? Well, the folks at the AmericanFeast.com website will help you do just that.

"People enjoy sending delicious gifts that reflect their desire for a more sustainable world and we're proud to help," says Jeff Deasy, the company's founder and president.

Robin's Chocolate Sauce is handcrafted in northern Maine from a family recipe using only the finest ingredients. Mark and Robin Jenkins combine pure organic cocoa, organic cane sugar and organic vanilla with local farm-fresh dairy ingredients to create a dessert topping that is simple and sophisticated, exotic and homemade. No artificial ingredients, just pure decadent goodness.

Awareness of global environmental issues is at the heart of the family's business. With every purchase of Robin's Chocolate Sauces, you're supporting the mission of the National Wildlife Federation to inspire Americans to protect wildlife.

Aaron Baum brought Hand To Mouth Edibles to market in 1997 with all natural, gourmet tapenades and spreads that the professional and the home cook alike can enjoy. They're a vegetarian appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket.

Aaron and his team believe in giving something back to the community, so a portion of thei profits are donated to Share Our Strength, a national non-profit organization working to alleviate hunger and poverty.

AmericanFeast.com also offers a gift box of delectable gourmet brownies with proceeds supporting the Greyston Foundation's low-income housing, childcare, and healthcare. The Foundation's bakery offers on-site training, and fair wages to local residents, regardless of work history. Greyston's brownies are ideal for the giver who believes in making choices that make a difference, especially for those who can use a helping hand.

Know a foodie with a taste for hard-to-find heirloom items? Then the Native Harvest Wild Rice: Manoomin is a perfect gift. Unlike the genetically manipulated, "wild rice" grown in paddies, this indigenous rice is an important American heirloom crop. It grows naturally in the lakes of Minnesota and is hand-harvested by Native Americans using traditional methods. The Ojibwe people call it "the food that grows on water".

Proceeds from the rice support the White Earth Indian Reservation's efforts to recover land, practice traditional land stewardship, and preserve the community's cultural heritage. It's a wonderful choice for the giver who wants America's heritage preserved for future generations.

There are dozens more artisanal, hand-crafted foods from families operating some of America's most creative kitchens and family farms using sustainable practices available from at American Feast. To view the full selection go to: Great Food Gifts!

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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

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Almond Blossoms (photo by Derek Benjamin Lilly, courtesy of morguefile.com)

Introducing kids to the fun of cooking will lead to healthier lives later in life. This recipe comes from our friends at the Organic Valley Family of Farms and they described it as, "Simple and elegant, fun to make and bake with the kids." Well, the kids had a lot of fun, and we loved eating these yummy cookies still slightly warm from the oven.

Oh, the folks from Organic Valley said these cookies, "Must be served with a glass of Organic Valley Milk!" We did and they were right.

Ingredients for 36 Cookies

• 1 ¼ Almonds (can substitute American Black Walnuts)
• 1 ¼ Cups quick cooking oats
• 1 Cup all-purpose flour (can substitute spelt flour)
• ¼ Teaspoon sea salt
• 1 Stick Organic Valley Unsalted Cultured Butter
• ½ Cup brown sugar
• 1 Organic Valley Grade A Extra Large Brown Egg
• ½ Teaspoon almond extract
• 1 ½ Teaspoons vanilla extract
• ½ Cup Heidi's Organic Raspberry Jam

Preparation

1. Preheat the oven to 350 degrees. Lightly grease two baking sheets with Organic Valley Cultured Butter. Place the almonds (or walnuts) in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a shallow bowl and set aside. In yet another bowl, cream the butter and brown sugar together until light and creamy. With an electric mixer, beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the almond and vanilla extracts. At low speed, add the oat mixture, mixing just until blended.

2. Roll small pieces of dough into 1-inch balls. Roll one of the balls in the ground almonds, coating it completely. Place the ball on a greased baking sheet and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about ½ teaspoon of the raspberry jam into the thumbprint, filling it. (Be careful to keep young helpers from adding too much jam.) Repeat with the remaining dough balls, arranging them 1 ½ inches apart on the baking sheets. Bake the cookies, one sheet at a time, for about 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.

Copyright by Organic Valley Family of Farms ©

To visit the web site of the farmers' coop go to: Organic Valley Family of Farms

You can order our favorite organic raspberry jams from Heidi's Raspberry Farm in New Mexico by clicking on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam

If you can’t decide on one get them all:
New Mexico Organic Raspberry Jams Variety Mix

If you'd like to try this recipe using American Black Walnuts, the "Ultimate Nut", go to:
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

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

Jeff Deasy is a fan of

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

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