Kids on the Beach (photo by Emily Roesly, courtesy of morguefile.com)
My niece and her husband are some of the best informed people I know when it comes to food and nutrition. Once they were looking after a young child and took her on a day trip. Riding home in the car it was time to get a bite to eat. The child asked if they could go to McDonald's. Not wanting to feed the child unhealthy food they said there was no McDonald's in the area. Though still too young to read, the child spotted a pair of golden arches and exclaimed that there was one just ahead.
Once again, advertising made it happen.
McDonald’s CEO James Skinner says "Ronald [McDonald] has never sold food to kids in the history of his existence." Can this possibly be true? To find out, Corporate Accountability International’s Value [the] Meal campaign supporters have launched the nationwide “Where’s Ronald?” scavenger hunt to expose how McDonald’s uses the clown as a marketing tactic to hook our kids on fast food.
Save for Santa Claus, no icon is more recognized by our children than Ronald McDonald. This wouldn’t be so bad if he were bringing them gifts – but in reality he’s hooking them on unhealthy food for a lifetime. “Just as Joe Camel lured a generation of kids to cigarettes, Ronald McDonald is luring the next to meals that are unhappily high in salt, sugar, and fat,” said campaign director, Judy Grant.
Despite Skinner’s claims that Ronald doesn’t’ market food to children, the clown has already been sighted on internet sites that children use, on commercials during children’s programming, and hosting events and parties for children in cities across the country.
Where will Ronald turn up next? It’s easy to help find him, and it’s as easy as the click of a camera phone! Participants will help build a powerful record of where and how McDonald’s uses this marketing icon – and could win some fun prizes from Corporate Accountability International.
“Once you get started looking for Ronald, you'll see how even the most informed and vigilant parents face an uphill battle to make sure their children eat healthy,” said Grant.
“So much of McDonald's marketing aims to bypass parents influence entirely!”
Details on how to participate in the scavenger hunt – and on the impact of the fast food industry on children’s health - are available at: Where’s Ronald?
To view previous posts on this topic go to:
1. Junk Food Ads are Prevalent on TV Programs for Kids
2. Yale Study: TV Ads Contribute to Obesity in Children
3. Ads Make Junk Food Sound Healthy for Kids
4. Selling to Kids
5. Food Giants Still Marketing Junk Food to Kids
6. Kellogg to Limit Selling Junk Food to Kids
To follow American Feast on Facebook go to: American Feast on Facebook
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Garden Asparagus (photo by Daisy Durham, courtesy of morguefile.com)
Our friend Gwen Kenneally is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts and she is a regular contributor to the excellent new online publication offering lifestyle highlights the San Fernando Valley, My Daily Find.
Her years of catering parties and events have made Gwen amazingly versatile in the kitchen. This latest recipe from her offers a quick and simple way to delight your guests and leave time for the many other tasks that come with holiday entertaining. Gwen writes:
Here’s a quick appetizer that’s great for holiday entertaining. Simple and full of flavor, it’s especially good because you can prepare it in advance which allows you to be a guest at your own party. Happy Holidays!
Ingredients
• 1 Bunch asparagus (about 25)
• 12 Slices Sliced La Quercia's Green Label Organic Prosciutto
• 8 Ounces Humboldt Fog Goat Cheese
Preparation
1. Trim asparagus and cut to about 4 inch spears.
2. On a medium grill or stovetop grill place asparagus and cook turning often about 10 minutes. Let cool completely. (You can also roast the asparagus in a 350 degrees F oven for about 8 minutes.)
3. Lay out a piece of proscuitto, cut in half. Spread with goat cheese and carefully place the asparagus spear at the left end and roll to the right. Repeat until all asparagus is wrapped.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To have a look at Southern California’s new publication for great finds and things to do, go to: My Daily Find
Green Label Organic Prosciutto
If you'd like to order the artisanal prosciutto called for in this recipe go to either:
1. La Quercia's Green Label Organic Prosciutto (Whole)
2. La Quercia's Sliced Green Label Organic Prosciutto
To order one of Cypress Grove’s internationally acclaimed goat cheeses go to: Humboldt Fog Goat Cheese
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
Huge Pumpkins (photo by Emily Roesly, courtesy of morguefile.com)
It’s time to get serious about making final choices for Thanksgiving side dishes. Seasonal pumpkins are plentiful and inexpensive this time of year so we’re pleased that our friend Chef William D. Mueller founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington has again provided us with a recipe for one of his creations calling for the iconic squash.
Babblin' Babs Bistro is truly a family affair having been named after Chef Mueller’s Mom who brought “love laughter and song” to the kitchen of William’s boyhood. Today the Chef his wife Shannon and son Seamus (aka - little chef) "…strive to ensure that with every meal you receive an experience like nowhere else in flavor texture and atmosphere."
Babblin’ Babs has received wonderful reviews for its gourmet quality of its breakfasts lunches and dinners but the Muellers are also praiseworthy for purchasing from local family-owned businesses to ensure the freshest ingredients and help support a dozen or more local families. They do not use products that have nitrites MSG or any of a long list of chemicals nor do they add sodium to their food. Instead “We carefully search for the most natural product available” says Chef Mueller.
Employ the sustainable philosophy of Babblin’ Babs Bistro for the purchase of ingredients and you’ll be on your way to preparing the dish at its very best.
Ingredients
• 1 Cup pumpkin diced
• 3 Tablespoons butter
• 1-1/2 Cup Walla Walla onions diced
• 1-1/2 Cup celery diced
• 1/4 Cup thyme finely chopped
• 1/4 Cup sage finely chopped
• Cracked Tellicherry peppercorns
• 2-1/2 Cup cornbread stale
• 1 Organic egg beaten
• 1/4 Cup chicken stock (low or no sodium - vegetarians can substitute vegetable stock)
• Parsley
To Assemble
1. Preheat the oven to 425°F
2. Cut pumpkin into several small wedges and place on a baking sheet and roast 30 minutes or until tender. Cool remove skin dice. Lower oven to 350° F.
3. In a skillet melt 2 tablespoons of butter. Add onions thyme and sage and cook until tender. Season with pepper to taste.
4. Take and crumble cornbread into a large bowl. Place sautéed veggies into the bowl. Mix in 1 tablespoon butter beaten egg and pumpkin. Now add chicken (or vegetable) stock and mix well. Transfer to a butter casserole dish and bake for 45 minutes or so. Cut into squares or triangles and garnish with chopped or whole parsley.
To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery
As with any place serving food of such high quality you’ll want to make a reservation. You can call Babblin' Babs Bistro at 253-761-9099.
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
Various Squash (photo by Emily Roesly, courtesy of morguefile.com)
A visit to a local farm stand or farmers market may have brought you face to face with some curious looking squash this season. The number of varieties now available has increased dramatically in recent years and it takes some expertise just to identify those intriguing winter vegetables.
Fortunately, Janet Fletcher authored a fine article for the San Francisco Chronicle last season that sheds some light on selecting the best squash for cooking. It seems “where and how” a squash is grown may be more important than what type of squash it is.
In a climate like the Bay Area’s some farmers will rush their crop so as to have them on display for Halloween, but that can lead to a disappointing taste. “Winter squashes picked too early won't have the sugar content or flavor depth of those allowed to mature fully on the vine.”
The article says Bill Fujimoto, proprietor of Berkeley's Monterey Market “raves about the French pumpkins and winter squashes from Hunter Orchards in Siskiyou County, near the Oregon border.” Ms. Fletcher quotes him as saying, "They have seriously good squashes up there. They'll be sticky on the outside, oozing juice from different spots."
Ms. Fletcher’s general advice on selecting squash:
Rely on the reputation of your produce merchant and the few clues that an uncut winter squash has to offer. The rind should be largely unblemished, with no soft spots. Most important, the squash should feel heavy for its size.
That heaviness stems from the increased sugar content that a truly ripe squash has produced. The Chronicle piece goes on to say:
Most of these hard-shelled winter squashes benefit from a few weeks of post-harvest curing, during which they dry out a bit and some starch converts to sugar. If stored in a cool, dry place, like a basement, they will keep for months. In the old days, a stash of winter squash in the barn or root cellar saw many farm families through the winter.
If you’d like to read the San Francisco Chronicle article cited above go to: Posh squash - how to make the most out of the winter's harbingers
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
em>To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Still Wild Coast in Costa Rica (photo courtesy of La Cuisinga Lodge)
Red snapper was long one of my favorite meals. The unique flavor always brings a fond memory of dining on it within a couple of hours of seeing it caught from a beach in Costa Rica with a simple rod and reel. I regarded it as a delicacy, but for the local residents it was a naturally plentiful seafood.
I gave up red snapper well over a year ago after reading that it was being seriously overfished, hoping it would some day return to abundance. Unfortunately, I just learned from the nonprofit Care2 that “…government assessments from 2008 show that the species is being overfished at eight times the sustainable level.” The population has dwindled to just 3% of its historic levels.
The good news is that the South Atlantic Fishery Management Council is working on new rules that should enable red snapper to make a big comeback. Our friends at Care2 write, “In less than 10 years, the population of red snapper would skyrocket -- and with it, so could catches of the species. Scientific projections suggest that it could be as high as a 25-fold increase, from 78,000 pounds of fish in 2006 to nearly 2 million pounds by 2036.”
Regretfully, “The red snapper's not the only species at risk; the speckled hind, warsaw grouper, golden tilefish, snowy grouper, black grouper, black sea bass, gag, red grouper and vermilion snapper are all at risk.”
The time for environmental action is now, so Care2 is asking for some grassroots help. They are collecting signatures in support of changes to fishing rules so populations have time to replenish themselves. They need thousands of signatures by November 22nd in order to hand-deliver them to the South Atlantic Fishery Management Council as part of a public comment period.
To learn more about the issue and add your signature in support of the rule changes go to: Save a Snapper
To view previous posts on the topic of Conservation scroll down after you go to: American Feast's Posts on Conservation
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Produce (photo by Scott M. Liddell, courtesy of morguefile.com)
Diets that very low in carbohydrates are often recommended for weight loss, but little is known about the long term effects on mental health. Recent research conducted in Australia found that despite similar weight loss from low carb and low fat diets, and rapid improvements in mood during the first eight weeks with both, over the long term the mood of those on low carb diets regressed to their original state. The positive effect on mood was maintained for those on low fat diets.
The results of the study were published in the Archives of Internal Medicine. In the article’s introduction it was noted that “…the obesity epidemic has led to widespread interest in alternative dietary patterns for weight management, including very low-carbohydrate ‘ketogenic’ diets that are typically high in protein and fat (particularly saturated fat).”
Mood was assessed using three questionnaires that measure six separate aspects of mood, including tension-anxiety, depression-dejection, anger-hostility, vigor-activity, fatigue-inertia, and confusion-bewilderment. The scientists also looked into the effects of the two diets on cognitive functions, e.g. working memory and speed of processing, but “there was no statistically significant difference between groups.”
The researchers wrote,
Despite these results, it is important to note that mood state scores on average for both groups at baseline and throughout the study remained within the normal range for healthy adults. Consequently, the present findings are limited to healthy, obese, young to middle-aged adults with normal mood state and cannot be generalized to clinical populations.
What to Eat?
Dieticians tend to agree that if you want to slim down and then maintain the weight loss the empty calories from refined sugar and bleached flour are best kept to a minimum, but eating whole grain foods will improve your health.
Omnivores who work more vegetarian meals with lots of fresh fruit and vegetables into their regular diets will enjoy better health. Doing so on a large scale will reap environmental benefits as well and purchasing produce in season can keep costs down.
Fast food, Junk food, highly processed foods and sodas containing high fructose corn syrup are not recommended for good health or the health of the planet. When you combine a healthy diet with regular exercise it’s a near certainty that you will look and feel better.
To view the full text of the article in the Archives of Internal Medicine cited above go to: Long-term Effects of a Very Low-Carbohydrate Diet and a Low-Fat Diet on Mood and Cognitive Function
To view all the previous posts on weight control on the American Feast web site (just scroll down) go to: American Feast's Weight Control Archive
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The Pumpkin Patch (photo by Johnny Pixel Productions, courtesy of morguefile.com)
One of the delights of working at American Feast is getting the chance to discover creative culinary talents from coast to coast. One very creative talent we’ve had the pleasure of getting to know is Chef William D. Mueller, founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. Babs was his “fabulous mother.” Her memory is cherished for all the “love, laughter and song” she brought to the kitchen of William’s boyhood.
Working closely with his wife Shannon and son Seamus (aka - little chef) Chef Mueller says, "We strive to ensure that with every meal you receive an experience like nowhere else, in flavor, texture and atmosphere." In that they certainly succeed.
Whether it is breakfast, lunch or dinner, a meal at Babblin’ Babs may be a 4 Star gourmet dining experience, but the small family business delivers more than that. The Muellers only purchase from like-minded, family-owned businesses, so they and know who has touched everything before it comes through their doors. That ensures the freshest and best quality food, with the additional benefit that diners are helping support a dozen or more local families like the Muellers. They do not use products that have nitrites, MSG or any long list of chemicals, nor do they add sodium to their food. Instead, “We carefully search for the most natural product available.”
Though superbly capable of whipping up the most exacting of culinary creations, Chef Mueller has been kind enough to take the time to furnish us with a recipe within the capabilities of home cooking enthusiasts that still beautifully illustrates his culinary artistry.
Ingredient for 4 Servings
• 2/3 Cup butter
• 1 Onion, diced
• 2 Cloves of garlic
• 2 Pounds pumpkin, diced
• 3 Ounces honey
• 2 Cups chicken stock (low or no sodium)
• 3 Tablespoons Chardonnay grape seed oil
• 16 Large wild sea scallops
• ½ Pound Oregon hazelnuts, toasted, and coarsely chopped
• 4 Ounces hazelnut oil
• Chives, chopped for garnish
To Assemble:
1. In a sauce pan melt butter over a mild heat. Add onions, garlic, and pumpkin and sauté until tender. Put in honey and cook until caramelizes. Put in chicken stock, simmering at least 10 minutes. Puree mixture in a blender in small batches.
2. In a skillet, heat chardonnay oil over a medium heat. Put in scallops, sear until golden brown on 1 side, flip, and continue cooking until cooked through 135° internal temp.
3. In a bowl place 4 scallops in each and pour pumpkin broth into each bowl. Sprinkle with chopped hazelnuts, then drizzle hazelnut oil and garnish with a sprinkle of chives.
To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery
As with any place serving food of such high quality you’ll want to make a reservation. You can call them at 253-761-9099
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Bored Toddler (photo by Slowfoot, courtesy of morguefile.com)
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.
The thought of so many of today’s kids in real danger of suffering from a future of poor health is grim enough, but the Institute of Medicine of the National Academy of Sciences points out that there’s an economic cost as well: “Obesity-associated annual hospital costs for children and youth more than tripled over two decades, rising from $35 million in 1979-1981 to $127 million in 1997-1999.”
An analysis of television food advertisements appearing on Saturday morning and weekday afternoons aimed at kids in 2005-2006 has been published in the November issue of The Journal of Nutrition Education and Behavior. The results:
One-fifth of commercials were for food. Food ads were especially prevalent on Saturday programs and children's networks. Seventy percent of food ads were for items high in sugar or fat. More than one fourth of food advertisements were for fast-food restaurants, which were especially common on MTV and Spanish-language networks. Ads for fruits and vegetables were rare (1.7%). One nutrition-related public service announcement was found for every 63 food ads.
The authors of the study concluded, “Until marketing of high calorie, low-nutrient food to children is restricted, education and media literacy remain the best strategies for mitigating advertising effects.”
To access the full text of the article cited above requires a subscription to The Journal of Nutrition Education and Behavior, go to: Frequency and Types of Foods Advertised on Saturday Morning and Weekday Afternoon English- and Spanish-Language American Television Programs
To view previous posts on this topic go to:
1. Yale Study: TV Ads Contribute to Obesity in Children
2. Ads Make Junk Food Sound Healthy for Kids
3. Selling to Kids
4. Food Giants Still Marketing Junk Food to Kids
5. Kellogg to Limit Selling Junk Food to Kids
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Veggie Garden (photo by Seemann, courtesy of morguefile.com)
In a wonderful example of an entrepreneur lending folks in need a helping hand, William Waddell, owner of Waddell Farmhouse Seeds, has announced that his family is joining forces with food banks across the country to stamp out hunger in America. They are offering incentives to all their customers who donate a portion of the vegetables from their gardens to their local food banks.
Mr. Waddell stated, "Everyone that plants a garden always has some left in the garden, so it is time to help our communities and donate the left over portions to those in need."
Feeding America is one of the nation's leading domestic hunger-relief organizations. Their mission is to feed America's hungry through a nationwide network of member food banks and engage folks across the country in the fight to end hunger.
The nonprofit organization’s network of more than 200 food banks provides food directly to individuals and families in need. Each year, more than 25 million low-income people facing hunger in the United States, including more than 9 million children and nearly 3 million seniors, receive more than 2.5 billion pounds of food and grocery products.
"We are so delighted to be a part of this wonderful organization, and to be able to give back to our communities." Mr. Waddell added, "We are so proud of our company and love the work our local food banks are doing. We know our economy is getting better, but it is always a good day when you know you have helped someone else."
It’s so nice to see families that could use a little assistance in difficult times getting fresh produce from backyard gardens that are largely organic, sustainable and shun the use of pesticides!
About Waddell Farmhouse Seeds
The Waddell Farmhouse Seeds web site proclaims, "Gardening is a way of showing that you believe in tomorrow." The small family business provides over 1,400 types of garden seed from asparagus to zucchini, over 120 garden products, and will be offering untreated and organic seeds in 2010. The original Waddell Farmhouse was built by William Waddell’s Great Grandfather in 1906, and has been donated to Landmark Park in Dothan, Alabama to be used as an agricultural museum. The current Waddell Farmhouse is 45 miles away in Chipley, Florida and services all of the U.S. Owner William Waddell beams when the old farmhouse is mentioned!
Original Waddell Farmhouse (photo courtesy of Waddell Farmhouse Seeds)
To visit the web site of the Waddell’s family business, get more info, and shop their online catalogue go to: Waddell Farmhouse Seeds
Ample Harvest is a nonprofit organization that provides a list of area food pantries and offers driving instructions from donating gardeners to their local pantries. Ample Harvest
To view a previous post on the work of Ample Harvest go to: Ample Harvest Enables America's Backyard Gardeners to Help the Hungry
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
Fall at a New Jersey Farmstand (photo by Emily Roesly, courtesy of morguefile.com)
This time of year the price of pumpkins plummets and planning a delicious Thanksgiving holiday side dish is certainly in order. This beauty of a seasonal side dish is the creation of Chef Michael Carrino, recently seen on the Food Network’s “Chopped Champions,” which just happens to be hosted by our very witty friend, Ted Allen. (Chef Carrino had already been named the winner of the April 7th episode of “Chopped.”)
A graduate of the Culinary Institute of America, Chef Carrino was inducted into the prestigious Chaîne des Rotisseurs at the age of 28. He’s had the honor of cooking for former Presidents Bill Clinton and George Bush, and former British Prime Ministers Tony Blair and Margaret Thatcher at the 400th anniversary of Jamestown, Virginia. He was also invited to cook for the prestigious members of the James Beard Foundation in New York City.
A rising star in the culinary world, Chef Carrino is the chef and owner of Restaurant Passionne, one of New Jersey’s most celebrated restaurants, recognized for its energetic and French inspired cuisine. Restaurant Passionné has received rave reviews in The New York Times, The Star-Ledger, New York Post and Zagat’s.
Here’s the delicious recipe created by Chef Carrino that promises to have your family and friends raving this Thanksgiving holiday.
Ingredients for 8 Servings
• 8 Miniature pumpkins
• 2 White potatoes
• 1 Butternut squash
• 2 Apples
• 2 Cups maple syrup
• 1 Tablespoon butter
• 1½ Teaspoon salt
• 1 Teaspoon fresh ground black pepper
Preparation
Step #1: Roasting the Pumpkins
1. Pre-heat oven to 350 degrees.
2. Hollow out mini pumpkins being careful not to puncture the bottoms.
3. Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.
4. Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).
5. When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.
Step #2: The Filling
1. Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
2. Split the butternut squash in half and remove the seeds.
3. Peel the apples, quarter and remove the seeds and core.
4. On a greased cookie sheet lay apples and squash flat side down and cover with foil.
5. Bake for 35-45 minutes until both squash and apples are soft to the touch.
6. Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.
7. Place the potatoes in a large bowl with the roasted apples.
8. Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.
9. With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
10. Finish the filling with a bit of the pumpkin maple syrup.
11. Scoop the filling into the baked pumpkin and return to the oven.
12. Warm up the filled pumpkins for approximately 10 minutes prior to serving.
13. Enjoy this delicious fall dessert!
To visit the web site of Chef Michael Carrino’s acclaimed restaurant in Montclair, New Jersey go to: Restaurant Passionne
If you like to purchase some outstanding light amber maple syrup from the Weed family’s sugarhouse in Upstate New York go to: 100% Pure Organic Maple Syrup
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
Dairy Cows in Cabot, Vermont (photo by Tara, courtesy of morguefile.com)
There’s more good news for those who want healthier and more sustainable food. The huge numbers of parents who want their children to get the health benefits of milk without exposing them to the dangers of recombinant Bovine Growth Hormone (rBGH) and the antibiotics fed to cows in concentrated animal feeding operations (CAFOs), have contributed mightily to organic dairy farming enjoying quite a boom in the United States.
The U.S. Department of Agriculture (USDA) recently published a report stating, “Between 2000 and 2005, the number of certified organic milk cows on U.S. farms increased by an annual average of 25%, from 38,000 to more than 86,000.”
According to the report, that makes organic milk one of “the fastest growing segments of organic agriculture in the United States in recent years.” And organic agriculture in itself is one of the fastest growing segments of all farming in the U.S., having enjoyed an annual growth rate of 20% for many years. It seems reasonable that consumer demand and the example of so many farmers having already successfully converted their dairy operations to organic, the trend will continue for the foreseeable future.
The report published by the USDA entitled, Characteristics, Costs, and Issues for Organic Dairy Farming, was authored by William D. McBride and Catherine Greene. They found the following when comparing organic and conventional dairies:
• Organic dairies are smaller than conventional dairies (82 cows compared with 156 cows).
• Organic dairies produce about 30 percent less milk per cow than conventional dairies (13,601 pounds per organic cow compared with 18,983 pounds per conventional cow).
• Organic dairies are more often located in the Northeast and Upper Midwest than are conventional dairies (86 percent compared with 65 percent).
• Organic dairies use more pasture-based feeding, where more than 50 percent of dairy forage fed is from pasture during grazing months, than conventional dairies (63 percent compared with 18 percent).
• Pasture-based organic dairies’ total economic costs were about $4 per cwt higher than conventional pasture-based dairies, much lower than the average price premium for organic milk in 2005.
Consumers appear to be comfortable paying a premium for organic milk in order to avoid the health risks of conventionally produced milk from factory farms. As our friend Sarah Alexander at Food & Water Watch wrote this past summer, “…the documented increase of infections in dairy cows injected with rBGH…necessitates increased use of antibiotics…and there are ongoing questions about links to cancer…most of the industrialized countries in the world have banned this hormone.”
Food & Water Watch is a nonprofit consumer organization based in Washington, D.C. This past August the organization launched a campaign to get milk produced with artificial hormones out of schools once and for all, and delivered more than 25,000 petitions to members of Congress asking them to clarify that schools have the option to purchase rBGH-free milk or organic milk.
If you’d like to take action to get rBGH-free milk into your local school go to: Food & Water Watch
If you’d like to read the report published by the USDA and cited above in its entirety go to: Characteristics, Costs, and Issues for Organic Dairy Farming
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
The Maine Grocers Association (MGA) has named our good friend and partner Waite Maclin, founder of the specialty food company Pastor Chuck Orchards, as “Food Producer of the Year.” American Feast has been proudly offering Waite’s peerless organic apple butter, applesauce and combination gift basket since it launched.
MGA has been assisting the state’s food entrepreneurs since 1935, and its annual award honors those who have generated relationships with retailers to strengthen opportunities for Maine food products to be sold through Maine grocery stores.
Waite’s passionate involvement with the Maine Food Producers Alliance was also a contributing factor in his being chosen. This award marks yet another achievement in what’s been a milestone year for Pastor Chuck Orchards. Already this year, the company:
• Introduced an all-natural apple salsa and a sugar-free applesauce, both of which became instant hits among health conscious consumers and people who simply appreciate and enjoy quality food
• Earned certification for being gluten free across the board
• Began selling its apple products in Whole Food Markets throughout the North Atlantic, Hannaford Grocery stores, and dozens of other retailers
• Enjoyed widespread regional and national media coverage
This holiday season send a gourmet gift from Waite’s Pastor Chuck Orchards that is healthy, sustainable and delicious: Maine Apple Gift Basket
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce
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Artichoke in Flower (photo by Dani Simmonds, courtesy of morguefile.com)
Focaccia is a savory bread popular in Liguria, Italy and using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Though it might be prepared with a number of toppings, the flat oven-baked bread, is typically made with dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt.
Artichokes are native to the Mediterranean region, but they have a long history in the U.S. Thomas Jefferson grew them in Virginia, successfully wintering his crop in a less than ideal climate. Today, virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. The town proudly proclaims itself to be "The Artichoke Center of the World" and hosts The Castroville Artichoke Festival each May to celebrate the spring harvest.
Our friends at the California Artichoke Advisory Board have provided us with a recipe that marries these Italian and American traditions in “a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.” Artichokes enjoy a second harvest in the fall, so now’s the time to get them seasonally fresh.
Ingredients for 4 Servings
• 4 Large California artichokes
• 2 Cups focaccia or herbed bread crumbs
• ½ Cup grated Parmesan cheese
• ¼ Cup extra virgin olive oil
• 2 Cloves garlic, minced
• 2 Tablespoons chopped Italian parsley
• 1 Tablespoon chopped fresh oregano
• Salt and pepper to taste
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
2. Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers.
3. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil.
4. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Teen Having a Healthy Breakfast (© Abimages | Dreamstime.com)
Eating more fiber will reduce abdominal fat for a slimmer waist, but beyond looking better there are important health benefits. That’s the conclusion of researchers from the University of Southern California studying dietary factors in overweight Latino youth.
The scientists at USC undertook the study because, “Escalating rates of obesity, especially in at-risk groups such as Latino youth, are of public health concern partly because childhood obesity increases the risks of diabetes, metabolic syndrome, and cardiovascular disease.” The research included children from 11 to 17 years of age, overweight or obese, of Latino ancestry and a family history of type 2 diabetes. The results of the study were published in the November 2009 issue of The American Journal of Clinical Nutrition.
Studying the causes of childhood obesity and its accompanying health problems is complex, but the researchers noted, “environmental factors such as increased consumption of added sugars and decreased fiber intake are thought to be involved.”
There was a 4% reduction in visceral adipose fat, more commonly known as abdominal fat, among the subjects who increased their total fiber intake. Visceral fat is considered an independent risk factor for development of type 2 diabetes and cancer. The results underscore “the fact that all carbohydrates are not created equal; instead, they have myriad and disparate effects when consumed.”
There are delicious ways to get more fiber by eating whole grain foods. Try oatmeal with fresh fruit, cinnamon, and a teaspoon of honey. Fresh-baked, whole grain semolina bread is a wonderful accompaniment to a favorite salad. Mushroom & barley soup is a tasty way to get some whole grains without any animal fat. Whole grain pasta with a tomato sauce seasoned (garlic, oregano, basil, etc.) to your taste and served with steamed broccoli, spinach, or green beans is a terrific meal. Squeeze a little fresh lemon and grind some black pepper on those veggies.
A lot of people are delighted to learn that popcorn is a whole grain!
To read the full article in the The American Journal of Clinical Nutrition cited above requires a subscription, go to: Latino Youth Who Increase Fiber Consumption May Lower Risk of Diabetes
To view previous posts on the topic go to:
1. Whole Grains & Bran Battle High Blood Pressure
2. More Great News about Whole Grains
3. Whole Grains Battle Heart Disease & Stroke
4. Whole Grains for a Healthy Heart
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Raspberries! (photo by Marcin Modestowicz, courtesy of morguefile.com)
It’s the combination of hard work and best practices on the part of Heidi and her brother Doug that make the incomparable organic jams of Heidi’s Raspberry Farm possible. It all starts with hand-picked, fresh fruit, and making their mouth-watering and nutrtious jams begins with a meticulous approach to sustainable methods on their farm in Corrales, New Mexico.
Corrales is a unique agricultural village farmed by families who have been living there for generations. Located on the Western bank of the Rio Grande, the land has been tilled since 500 A.D. Back then the ancestors of the present day Pueblo Indians reaped harvests in the fertile valley. Subsequent populations of Spanish, French and Italian families settled there to raise grapes, apples, livestock, and now, gloriously healthy raspberries!
Having grown up in this special place Heidi and Doug are dedicated stewards of the land and keepers of a healthy environment. They are truly “walking the walk” when it comes to best practices for preserving the sustainability of their farmland and the health of their community. Doug has converted the farm to a drip irrigation system that makes the most efficient use of precious water. He provides hives in the field for the honeybees that pollinate the delicate raspberry blossoms. A flock of native Rio Grande turkeys control the insect population amongst the hedge rows, so there's no need for poisonous pesticides!
Heidi, Maker of the Best Raspberry Jam We've Ever Tasted!
They’ve been selling organic raspberry jam, fresh raspberries and cut flowers at the local farmers markets in Santa Fe, Los Alamos, Corrales and Albuquerque for several years now. By personally selling their delicious fare Heidi and Doug have made a lot of wonderful friends. They’ve also built a loyal following of appreciative customers who keep coming back for more of their amazing jams!
If you'd like to order some of Heidi's incredible raspberry jams click on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try a simple recipe using one of Heidi's great jams go to: Chicken Breasts with Raspberry Ginger Sauce
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Roasted Veggies (photo by Scott Liddell, courtesy of morguefile.com)
Vegetarians are 12% less likely to develop cancer than meat eaters, according to research published in the British Journal of Cancer.
In a study of more than 61,000 people, Cancer Research UK scientists from Oxford followed meat eaters and vegetarians for over 12 years, during which 3,350 of the participants were diagnosed with cancer.
They found that the risk of being diagnosed with cancers of the stomach, bladder and blood was lower in vegetarians than in meat eaters. The most striking difference was in cancers of the blood including leukemia, multiple myeloma and non-Hodgkin lymphoma. The risk of these diseases was 45% lower in vegetarians than in meat eaters.
Professor Tim Key, study author from the Cancer Research UK Epidemiology Unit at Oxford University, said:
Our large study looking at cancer risk in vegetarians found the likelihood of people developing some cancers is lower among vegetarians than among people who eat meat. In particular vegetarians were much less likely to develop cancers of the blood which include leukemia and non-Hodgkin lymphoma.
The study looked at 20 different types of cancers. The differences in risks between vegetarians and meat eaters were independent of other lifestyle behaviors including smoking, alcohol intake and obesity, which also affect the chance of developing cancer.
Sara Hiom, director of health information at Cancer Research UK, said:
These interesting results add to the evidence that what we eat affects our chances of developing cancer. We know that eating a lot of red and processed meat increases the risk of stomach cancer. But the links between diet and cancer risk are complex and more research is needed to see how big a part diet plays and which specific dietary factors are most important.
The relatively low number of vegetarians who developed cancer in this study supports Cancer Research UK's advice that people should eat a healthy, balanced diet high in fiber, fruit and vegetables and low in saturated fat, salt and red and processed meat.
To access high quality original papers increasing the understanding of the causes of cancer go to: British Journal of Cancer
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For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(Image courtesy of Organic Valley Family of Farms ©)
Gary Herzberg of Portland, Oregon created this recipe after he and his then pregnant wife joined a community supported agriculture farm (CSA). They had joined the CSA to promote the nutritious gestation of their son and found that kale was almost always included in their regular box of fresh goodies. Kale is an amazingly healthy green, so thank you Gary for coming up with a delicious way to reap those health benefits at breakfast.
Gary’s creation went on to become one of five winning submissions from a healthy recipe contest held by our friends at Organic Valley Family of Farms, a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” They started with seven farmers forming an organic cooperative in 1988. Today, about 1,400 family farms are members and their high standards shine through in their award-winning, certified organic foods.
Besides being a winner in the national contest, the recipe Gary scrabbled from necessity went on “…to the wild success it now holds in our family. Not only is kale no longer the stepchild of our box, it has moved to the forefront of weekly planning, where a kale-less box is met with much chagrin.”
Ingredients for 8 to 10 Servings
• 2 Bunches of Kale, or other greens such as collards, beet, etc.
• 1 Medium Onion
• 2 Garlic Cloves
• 2 Slices Bread
• 3 Organic Valley Eggs
• 3/4 Cup of Organic Valley cheese such as Colby, Cheddar, Mozzarella, etc.
• 1/3 Cup of Flour
• 1 Teaspoon Salt or to taste
• 1 Teaspoon Pepper or to taste
• Organic Valley Sour Cream for Garnish (Optional)
Preparation
1. First off you need to blanch all the veggies. Boil a large pot of water, and get an ice bath started to cool the veggies once they are done cooking. Once the water is boiling, dunk the greens in for 2-3 min, then plunge the into ice bath. Do in batches if they don't all fit.
2. Once the greens are safely in the ice-water bath, blanch the garlic and the onions for about 30 seconds. You can leave the skins on, and you don't need to put them in the ice-bath. Just don't touch them until they are cool enough to handle.
3. Once everything is cool, start with the greens. Take them out of the ice bath, and squeeze all the water you can out of them -- I use a paper towel or dish cloth. Roughly chop the greens, onions, and mince the garlic; add them to a mixing bowl.
4. Toast 2 slices of bread -- I prefer the end pieces that nobody eats anyway. Once toasted brown, chop or crumble bread into mixing bowl. Chop up the cheese into a decent dice, or shred, add to mixing bowl. Add flour, salt and pepper to the mix. Crack eggs into bowl, and break yolks.
5. Use spatula (or your hands!) to thoroughly mix together all the ingredients. They should begin to feel a little like a "meatball."
6. Once mix is sticky, heat up a skillet, then add some oil or butter once the pan is hot. Once combined, make a small ball (about a cup) of the mix in your hands and squeeze together firmly. Place ball in skillet, and mash it flat with the back of a spatula, trying to keep "cake" together. Fry until golden brown on each side.
7. Garnish Liberally with Sour Cream, or Not.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year and not long ago we posted a classic American recipe for pumpkin soup. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a healthy pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy Besse of New Jersey (photo by Emily Roesly, courtesy of morguefile.com)
With frightening reports of contamination and foodborne illnesses arriving with alarming regularity it’s no surprise that a recent national survey of affluent consumers found safety to be their number one concern when purchasing food.
The majority of consumers surveyed are looking at labels and menus for assurances that undesirable things, such as antibiotics and artificial hormones, are not present. Food safety was especially important to women. Ethical claims are frequently linked to safety issues and of special importance to a “large subset of consumers,” according to the researchers.
The survey by Context Marketing, a San Francisco Bay Area consulting firm, did not include nutrition, focusing instead on “quality claims having to do with safety and health, as well as ethical considerations and their role in purchase decisions.” The firm’s research results were issued in a report, Beyond Organic – How Evolving Consumer Concerns Influence Food Purchases.
The researchers confirmed that price played a major role in decisions on purchasing specialty foods and making menu choices at restaurants, and it is the main reason for making a purchase at a supermarket. Still, educated and prosperous consumers are familiar with the issues behind the claims being made by producers, manufacturers and restaurants, and ethical behavior is vital to gaining consumer trust and loyalty.
Seventy-two percent (72%) of those surveyed say they are willing to pay “more for food that promises to be healthier, safer or produced to higher ethical standards.”
To view the report from Context Marketing cited above go to: Beyond Organic – How Evolving Consumer Concerns Influence Food Purchases
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
Hannah Kaminsky's Vegan Cheesecake (Images courtesy of the Boston Vegetarian Society)
This year our friends at the Boston Vegetarian Society are delighted to expand the Annual Boston Vegetarian Food Festival to a two-day event! The Festival brings together an amazing array of vegetarian natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment.
The event couldn’t be more family-friendly, offering free admission, free food sampling, free speaker presentations, free parking, a T Subway stop just across the street, and activities for kids.
The 2009 Festival is on for Saturday, October 31st, 10:00 AM to 6:00 PM, and Sunday, November 1st during those same hours, at the Reggie Lewis Athletic Center, 1350 Tremont Street, Boston, Massachusetts
The Festival offers the chance to talk directly to food producers, learn the newest items in the marketplace, get some cooking tips, taste free food samples, shop with special discounts, or simply learn what vegetarian foods are available and where you can find them.
Whether you are a longtime vegetarian or vegan, or someone simply wanting to add more healthy and delicious foods to your meal repertoire, or if you are just curious what it's all about, you will be very welcome! While your enjoying the fun you can also learn of ways to benefit the environment, help animals, and enhance your health and well being.
  
Sponsored by the Boston Vegetarian Society
The sponsoring organization, the Boston Vegetarian Society, is an all-volunteer, non-profit organization. The organization seeks to make a better world for people, animals, and the earth through advancing a healthful vegetarian diet and a compassionate ethic. It provides education, encouragement, and community support for vegetarians and for anyone wishing to learn more about a healthy, environmentally friendly and humane way of life.
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To visit the sponsoring organization's web site & get more information about the Festival go to: The Boston Vegetarian Society
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Star Anise (© Linda Macpherson | Dreamstime.com)
Our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival just sent us this dessert recipe. We were so delighted with it we wanted to waste no time in passing it on to you. It’s the creation of Emilie Hartman of The Conscious Kitchen, a popular vegan baking and cooking instructor, award-winning blogger, restaurant reviewer, and a contributor to many food magazines and websites. She’ll be teaching this recipe and more at the Festival this weekend.
Emilie brings the experiences of an international childhood and a background as a researcher to her love of food and thoughtful eating. She trained at the Cambridge School of Culinary Arts and the Natural Gourmet Institute. She is currently working on a cookbook of sophisticated, internationally inspired vegan desserts.
Emilie says of her recipe, “With a rich, comforting crumb, delicate spice and bright citrus, this is a ‘go to’ cake for the winter months. Don't shy from using a quality olive oil with lots of flavor for this recipe; my preference is for a fruity Spanish one. Be prepared for even confirmed olive oil and anise detractors to demand seconds.”
Ingredients
• 1 Cup unsweetened plain soymilk
• 1 ½ Teaspoons apple cider vinegar
• ½ Cup cane sugar
• 1/4 Cup extra virgin olive oil
• 1 Teaspoon vanilla
• 1/2 Teaspoon sea salt
• 1 Cup unbleached all purpose flour
• 1/3 Cup whole wheat pastry flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon toasted and ground anise seed (toast in a dry pan over medium heat until fragrant and lightly browned, cool and grind in a spice or coffee grinder, or use pre-ground)
• 1/4 Cup cocoa nibs
• 2 Ounces 70-80% dark chocolate (recommend Taza)
(See Blood Orange Macedonia Topping Recipe below.)
Preparation
1. Preheat oven to 350 and lightly oil an 8" round pan with olive oil and line the bottom with parchment.
2. In a medium sized bowl, whisk the soymilk and vinegar together until thickened. Add the sugar, olive oil, vanilla and salt to the soymilk and whisk well to combine.
3. In another medium sized bowl, sift the flours, baking powder and baking soda and whisk to combine. Add anise to the dry mix.
4. With whisk in hand, slowly pour the wet mixture into the dry, whisked vigorously until well combined and smooth.
5. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow cake to cool on a rack for 10 minutes before removing from pan and allowing it to cool fully before serving.
To serve: Cut wedges of the cake and generously scoop Blood Orange Macedonia on top, sprinkle with 1-2 teaspoons of cocoa nibs and shave a sprinkling of dark chocolate
Blood Orange Macedonia Topping Recipe
Creator Emilie Hartman writes, “Use to top cakes or sweet biscuits, waffles, pancakes or crepes. Great as an unusual ice cream topping and an extra special mix-in for soy yogurt. Use any available citrus, but look for a mix of colors to get the most drama. Zesting the citrus before removing the skin and storing it in a little oil in the refrigerator for future use in other recipes will give the fruit double duty.”
Ingredients
• 4 Blood oranges
• 2 Tangelos or tangerines
• 2-4 Tablespoons orange muscat wine or orange liqueur, such as Grand Marnier
Preparation
1. Supreme the citrus over a bowl to catch run-off juice. Toss the citrus segments with alcohol.
2. Keep covered in the refrigerator until ready to use.
The Boston Vegetarian Food Festival will take place this weekend, Saturday, October 31st and Sunday, November 1st. If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip.
For more informationabout this weekend's Festival go to: The 14th Annual Boston Vegetarian Food Festival
To visit Emilie Hartman’s excellent veggie blog go to: The Conscious Kitchen
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
Artichoke Farm (photo by Matthew Bridges, courtesy of morguefile.com)
Serving an appetizer that is flavorful, healthy and seldom seen outside good restaurants is a great way to show your dinner guests that you want to make their evening with you a special one. Our friends at the California Artichoke Advisory Board have provided us with a recipe for Couscous-Stuffed Artichokes that will deliver that message with gusto.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s Napa Valley.
Ingredients for 4 Servings
• 4 Large California artichokes
• 1½ Cups chicken broth (or substitute vegetable broth)
• 1 Teaspoon curry powder
• ¾ Teaspoon ground cumin
• ½ Teaspoon garlic salt
• 1 Cup instant couscous
• ¼ Cup currants
• ½ Cup sliced green onion
• ½ Cup toasted slivered almonds, chopped
• ½ Teaspoon grated lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons vegetable oil
• Plain low fat yogurt, optional
(Image courtesy of California Artichoke Advisory Board)
Preparation
1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. 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.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
2. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
3. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Cook's Tip: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wheat & Sky (photo by Cheryl Rankin, courtesy of morguefile.com)
“Every year, millions of people in the United States suffer from foodborne illness, hundreds of thousands are hospitalized, and thousands die,” according to recent 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.
Dr. Hamburg stated that “A precondition for health is having access to safe food.” She cited changes in consumer dietary patterns, industry practices, U.S. population demographics, evolving pathogens, and an increasingly globalized food supply as posing challenges and requiring current government strategies to adapt.
She told the Senate Committee that the Food Safety Working Group appointed by President Obama in March, “…recommends a new public-health focused approach to food safety based on three core principles: prioritizing prevention, strengthening surveillance and enforcement, and improving response and recovery.”
Chief recommendations of the Working Group include providing the FDA with the tools needed to access basic food safety records at facilities and require mandatory recalls. In her testimony Dr. Hamburg noted that a coalition of consumer groups is fighting for improvements in the food safety system and major sectors in the food industry also support and are advocating for fundamental change. A food safety bill was recently passed by the House of Representatives, and a similar bill is under consideration in the Senate. She cited these factors as indicating broad support for legislative reform, “…so that more families do not have to suffer tragic consequences from foodborne disease.”
Dr. Hamburg added:
…even with the President’s support – even with the full efforts of HHS and USDA and other federal, state, local, tribal, and territorial food safety partners – and even with the backing of consumer groups and industry, our efforts will fall short unless Congress modernizes food safety laws to deal with the challenges of the 21st century.
To read Dr. Hamburg full statement before the Senate Committee go to: Keeping America's Families Safe: Reforming the Food Safety System
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Food, Inc. lifts the veil on our nation’s food industry, exposing how our nation’s food supply is now 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. Food, Inc. reveals often shocking truths about what we eat, how it’s produced and who we have become as a nation.
The “powerful wake-up call for consumers,” (New York Times) Food, Inc., arrives on Blu-ray Disc and DVD on November 3rd. “Bracing, compassionate, witty and compelling,” (Time) Food, Inc. exposes the highly mechanized substructure that has been hidden from the American consumer with the consent of the government’s regulatory agencies, the USDA and the FDA. Using animation and graphics, Emmy® Award-winning filmmaker Robert Kenner reveals the shocking truth behind corporate ‘factory farms,’ which churn out genetically modified produce and meat from diseased animals, detrimentally impacting the lives of millions.
Profits Before People
Putting profit before the health and safety of Americans, companies have utilized scientific advancements to create bigger-breasted chickens, the perfect pork chop and insecticide-resistant soybean seeds. The unfortunate by-product of advancement results in the evolution of new, more resistant strains of the sometimes-deadly E. coli bacteria, which sickens over 73,000 Americans annually.
Featuring interviews with Stonyfield Farm’s Gary Hirshberg and Polyface Farms’ Joel Salatin, and investigative authors Eric Schlosser (Fast Food Nation) and Michael Pollan (The Omnivore’s Dilemma), Food, Inc. is an eye-opening expose reminiscent of Super Size Me. Detailing how corporate food monopolies influence government regulations, the “smart and expertly shot” (Los Angeles Times) documentary also addresses the nation-wide epidemics of obesity and diabetes, which have drastically escalated over recent decades as a result of the lack of proper nutrition due to the consumption of poor quality food.
Ongoing Impact
Participant Media partnered with 20 nonprofit and social sector organizations to bring awareness to the film and the issues it addresses through a substantial cause marketing and social action campaign. The partnerships with groups including the California Center for Public Health Advocacy, Center for Science in the Public Interest and the Center for Foodborne Illness Research and Prevention will continue beyond the DVD’s release. Celebrities Kelly Preston, Alyssa Milano and Martin Sheen, among others created public service announcements on the issue and they will be included on the DVD.
Bonus Features
Additional bonus features include deleted scenes – 40 minutes of footage and segments not shown in theatres, “Nightline’s” interview with Chipotle’s CEO, and more. The film will be available for the suggested retail price of $26.98 and Blu-ray Disc for $34.98.
To view previous posts on the topic go to:
1. "King Corn" the Movie: We Are What We Eat
2. Fast Food Nation on DVD
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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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(Images courtesy of The Mast Farm Inn)
This luscious dessert recipe comes courtesy of our friends at The Mast Farm Inn, a world renowned mountain inn and restaurant in the Valle Crucis Historical District of Watauga County, North Carolina, where guests have been welcomed since the 1800s. Located in a serene rural valley surrounded by mountains, rivers and streams, the green Inn’s doings are truly a family affair. It is owned and managed by sisters Sandra Deschamps Siano and Danielle Deschamps, who are ably assisted by a host of family members.
The family runs the Inn by adhering to principles of sustainability and environmentally sound practices. The gourmet meals served at the Inn’s Simplicity restaurant are created with food as local, fresh, natural and organic as they can make it. In the growing season, the ingredients include produce from the Inn’s own organic garden. Pasture raised meats, free-range dairy and eggs are purchased as much as possible from local organic farmers and growers. Out of season the dining is still as natural and organic as they can make it, using ingredients that may come from further away, but still don’t include dangerous chemicals.
The History of Hummingbird Cake
Hummingbird Cake is such a lovely name that it makes you wonder its origin. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.
Ingredients & Shopping List
Cake
• 3 Cups all-purpose flour
• 2 Cups granulated sugar
• 1 Teaspoon baking soda
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoons salt
• 2 Cups mashed ripe bananas
• 1 Cup drained crushed pineapple
• 1 1/4 Cups vegetable oil
• 3 Large eggs at room temperature
• 1 1/2 Teaspoons vanilla extract
• 1 Cup (4 ounces) finely chopped pecans
Icing
• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup (1 stick) butter (at room temperature)
• 5 Cups confectioners' sugar sifted
• 2 Teaspoons vanilla extract
Instructions & Process
Cake
1. Sift together flour, baking soda, cinnamon, salt set aside
2. Cream together the sugar and vegetable oil
3. Add one egg at a time
4. Add the vanilla
5. Then add the bananas, and the pineapple
6. Add in three parts the flour mixture
7. Grease three 9-inch pans and pour the cake mixture in each
8. Cook at 350 degrees for 30 minutes
Icing on the Cake
1. Cream the cream cheese and butter
2. Add the confectioners' sugar
3. Add the vanilla extract
What To Be Careful Of!
As soon as batter is ready put in oven right away
The Mast Farm Inn was listed in the National Register of Historic Places in 1972, as "one of the most complete and best preserved groups of nineteenth century farm buildings in western North Carolina."
To visit the Inn’s web site for more information go to: The Mast Farm Inn
If you know someone who likes to do his or her baking using the finest ingredients you can purchase a wonderful gift at: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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D & E Farms in Franklinville, N.J. (photo by Emily Roesly , courtesy of morguefile.com)
Earlier this month Agriculture Secretary Tom Vilsack announced that the number of farmers markets in the U.S. increased by 13% from last year, a great illustration of just how many communities and consumers across the country are eagerly reaching out for fresh food and supporting their local farms. Farmers and consumers connected at 5,274 farmers markets this year, up from 4,685 in 2008.
“This growth in the number of farmers markets is a good indicator of just how important local farms and food are to people today,” says Julia Freedgood, managing director of American Farmland Trust’s Growing Local initiative.
As Julia Child once said, “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
Ms. Freedgood went to say:
Farmers markets play a crucial role in bringing fresh food to areas where it’s not always available. And by getting to know the farmers who grow their food, people are able to better understand where their food comes from, something that is hard to do in most grocery stores. This relationship between farmer and consumer underscores the fact that food comes from farmland nearby, and how without that land there would be no food.”
American Farmland Trust launched a national online contest this summer so consumers could vote for their favorite farmers markets. The contest illustrated several key concepts including AFT’s “No Farms No Food” message and the importance of farmers markets to local economies, access to healthy food, farmland protection and the environment.
“Not only does this mean the number of farmers markets has increased,” adds Stacy Miller, Executive Secretary of the Farmers Market Coalition, “but it also represents growth in the number of people participating in nutrition and food assistance programs, and the degree to which communities are building partnerships and connections that support local food systems and access to local food.”
Ms. Freedgood concludes, "As AFT enters our 30th anniversary it is important to reflect on past successes but also to look ahead at how to engage a new generation in understanding the importance of protecting farmland. Farmers markets are a great way to accomplish this.”
AFT’s national office is located in Washington, D.C. The phone number is 202-331-7300. To visit the organization’s web site go to: American Farmland Trust
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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
Reefs in Galley Head (photo by Enzo Cositore, courtesy of morguefile.com)
The Irish Government will ban the cultivation of all genetically modified (GM) crops and introduce a voluntary GM-free label for food – including meat, poultry, eggs, fish, crustaceans, and dairy produce made without the use of GM animal feed.
The policy was adopted as part of the Renewed Programme for Government agreed between the two coalition partners, the center-right Fianna Faíl and the Green Party, after the latter voted to support it on Saturday.
The agreement specifies that the Government will “Declare the Republic of Ireland a GM-Free Zone, free from the cultivation of all GM plants”. The official text also states, “To optimize Ireland’s competitive advantage as a GM-Free country, we will introduce a voluntary GM-Free logo for use in all relevant product labeling and advertising, similar to a scheme recently introduced in Germany.”
Michael O’Callaghan of GM-free Ireland said the policy signals a new dawn for Irish farmers and food producers:
The Irish Government plan to ban GM crops and to provide a voluntary GM-fee label for qualifying animal produce makes obvious business sense for our agri-food and eco-tourism sectors. Everyone knows that U.S. and E.U. consumers, food brands and retailers want safe GM-free food, and Ireland is ideally positioned to deliver the safest, most credible GM-free food band in Europe, if not the world.
This past February, American Feast and Organic Valley joined more than 70 companies in pledging not to use or sell genetically modified beet sugar. The companies and many doctors believe there has been insufficient study of the long term effects of genetically modified crops on human health and the environment.
The measures taken by Germany and Ireland may will spread across the European Union and make GM-free food more competitive against the stiff competition from the giant agri-businesses that see genetically modified food as a means to greater profitability. In doing so, those governments have not only improved their countries’ economic prospects, they have taken a great step toward protecting the health of people and our planet.
To view the press release on which this item was based go to: Ireland Adopts GM-Free Zone Policy
To view previous posts on the topic go to:
1. Doctors Warn: Avoid Genetically Modified Food
2. 70 Companies Vow Not to Sell Genetically Modified Sugar Beets
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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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Alaskan Red King Crab (© Ngweikeong | Dreamstime.com)
If you’re not already part of a crew you probably won’t get to join Alaska’s crab fishermen on the Bering Sea for the 2009-2010 crab season. The harvest seasons for Alaska’s two largest crab fisheries opens today, October 15th, but there’s always next year.
Alaska red king crab (Paralithodes camtschaticus) is the largest and one of the most impressive of all shellfish, prized for its sweet flavor and rich tender white body meat. This year’s harvest limits were set by the Alaska Department of Fish and Game. The Alaska Bristol Bay king crab harvest is set at 16 million pounds, a drop from last year, but above the 10-year average.
Also announced were the Bering Sea tanner crab (Chionoecetes bairdi) fishery with a harvest level of 1.35 million pounds, and the Saint Matthew Island blue king crab (Paralithodes platypus) fishery with 1.17 million pounds.
The harvest levels point to Alaska’s ongoing practice of managing all of its fisheries to ensure their long term health and sustainability. State and federal fisheries managers continually adjust harvest limits based on the most current available scientific data. This is one key element within Alaska’s model of sustainability.
The history of crab fisheries in Alaskan waters extends back to 1930. The harvest season for Alaska king crab typically ranges from October through November and again from January through March. Alaska snow crab is usually harvested from October through mid-February. This year's harvest should ensure that your favorite Alaskan crab will be available at your favorite seafood store or restaurant throughout the year.
"The Last Frontier" state is celebrating its 50th anniversary of statehood and Alaska's Constitution states that “fish…be utilized, developed, and maintained on the sustained yield principle.” This dedication to sustainable management has resulted in an ever-replenishing supply of wild seafood for markets around the world.
For more information and recipes go to: Alaska Seafood Marketing Institute
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Our friend Serena Ingre at the National Resources Defense Council has just let us know that the Natural Resources Defense Council is now accepting nominations for its second annual Growing Green Awards. New this year, in addition to the previous award categories, is a “Water Steward” category just for 2010. Applications are due December 4, 2009 and a $10,000 prize will go to the winning green “Food Producer.”
Through these national awards NRDC will recognize extraordinary contributions that advance ecologically integrated farming practices, climate stewardship, water stewardship, farmland preservation, and social responsibility from farm to fork. Author and sustainable food activist Michael Pollan will again be on the selection panel, along with Chair Susan Clark, the Executive Director of the Columbia Foundation, A.G. Kawamura, California’s Secretary of Agriculture, and Nora Pouillon, founder of the nation’s first certified organic restaurant.
A Growing Green Award will be given to an outstanding individual in each of four categories including “Food Producer,” “Business Leader,” “Thought Leader,” and “Water Steward.” All winners will be widely celebrated through outreach to media and NRDC’s networks.
Growing Green Awards Criteria
In selecting from nominees the awards selection panel will consider the following criteria:
• Innovation in promoting ecologically-integrated food systems. This may include minimizing inputs of energy water and chemicals; reducing pollution and global warming gas emissions; use of on-farm polyculture; increasing natural resilience; and stewardship of biodiversity pollinators open space and land resources.
• Potential to achieve wide scale adoption implementation or behavioral change.
• Advancement of health safety and economic viability for farmers farmworkers and rural communities.
To visit the organization's web site & get more information go to: National Resources Defense Council
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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
(photo by Rick Tango)
We prepared this classic for our family and friends at American Feast’s New Orleans Night Party. We learned this one at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan. Chef Ann is well-schooled when it comes to preparing the spicy Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, which is known as "the Jewel of the Garden District”. Guests invited for dinner always love to hear that Chef Ann's recipe for Shrimp Remoulade will be on the menu.
Laissez Le Bon Temps Roulet!
Basic Ingredients for 6-7 Appetizers
* 1½ Pounds (16-20) Jumbo Shrimp
* Shrimp Boil
* Remoulade Sauce
* 18-20 Lemon Wedges
* Whole Pitted Black Olives
* Sprig of Parsley
Basic Instructions
1. Make Remoulade sauce & let sit.
2. Cook shrimp in shrimp boil.
3. Marinate shrimp in Remoulade sauce.
4. Put dish together.
Remoulade Sauce Ingredients
* 2 Egg Yolks
* 1/2 Cup Creole Mustard
* 1/4 Cup Prepared Horseradish (Squeezed Dry)
* 1/2 Cup Finely Chopped Scallions (Green & White Parts)
* 2 Tablespoons Ketchup
* 2 Teaspoon. Sweet Paprika
* 1/4 Cup Finely Chopped Celery
* 1/8 Cup Chopped Fresh Curly Parsley
* 1 Teaspoon Capers
* 1½ Cups Salad Oil
* 1/3 Cup Red Wine Vinegar
* Juice of 1 Lemon
* 1 Tablespoon Worcestershire Sauce
* 1 Tablespoon Hot Pepper Sauce
* Salt & Pepper
Preparation of Remoulade Sauce
1. Put yolks, mustard, horseradish, capers & paprika in a food processor.
2. Pulse together.
3. Slowly add in oil.
4. When mixture begins to thicken, thin with vinegar & continue with oil until al vinegar & oil have been added.
5. Add in lemon juice.
6. Remove mixture from food processor & place in bowl.
7. Add in ketchup.
8. Add in celery, scallions & parsley.
9. Season with worcestershire sauce & hot pepper sauce
10. Season to taste with salt & pepper.
11. Let sauce sit while shrimp is prepared.
12. Toss shrimp in sauce & let marinate.
13. Serve on a bed of Boston lettuce.
14. Garnish with lemon wedges, black olives & parsley sprigs.
Ingredients for Shrimp
* 1½ Pounds Unpeeled Jumbo Shrimp
* 4 Cups Water
* 3 Bay Leaves
* 1/2 Teaspoon White Pepper
* 1/2 Teaspoon Cayenne Pepper
* 1/2 Teaspoon Black Pepper
* 4 Stalks of Celery – Medium Dice
* 1 Medium Onion – Medium Dice
* 2 Lemons – Halved
* 4 Peeled Cloves of Garlic
Final Preparation
1. Combine all ingredients except shrimp in a pot & bring to boil.
2. Let simmer 10 minutes.
3. Remove lemon, celery & onion.
4. Add in shrimp, stir & simmer.
5. Cook the shrimp for about 4 minutes.
6. Remove & chill.
7. Peel & marinate in Remoulade sauce.
8. Serve on a bed of Boston lettuce.
9. Garnish with lemon wedges, black olives & parsley sprigs.
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
 
Founder and CEO of Seattle’s Theo Chocolate, Joseph Whinney, witnessed the effects of unfair, unsustainable cocoa trading as a conservation volunteer in Central America. That experience led him to pioneer the manufacture and supply of organic chocolate products as the first individual to import organic cocoa beans into North America in 1994. Over a decade later, Theo is proud to be the first to roast organic cocoa beans and the first roaster of Fair Trade certified cocoa beans in the United States.
Food and Wine Magazine honored Theo with an Eco-Epicurean Award for making the world "a better — and more delicious — place." Theo also won "Outstanding Chocolate" at the NASFT Fancy Food Show in New York City.
Eco-entrepreneurs deserve kudos for the risks they take to start up companies that strive for sustainability. Joe Whinney of Theo Chocolate is among the most deserving, so it’s quite fitting that the popular environmental news site Grist named him one of its top 15 green business founders.
All of Theo’s ingredients are carefully selected to ensure they meet the company’s high standards for social and environmental responsibility. As true chocolate makers, they carefully steward cacao (cocoa beans) through the process of roasting, blending and conching in order to coax out the distinctive flavor imparted by each unique growing region. Theo’s production is guided by their passion for chocolate and their ultimate goal is to lead the industry with the excellence and integrity of their offerings.
The company is located in a beautiful, historic building in Seattle, Washington. They welcome visitors for tours of the chocolate factory at 2:00 pm and 4:00 pm, seven days a week, with additional tours at 10:00 am and 12:00 pm on Friday, Saturday and Sunday. The cost is just $6.00 per person. You can reserve a place on the tour by calling 206-632-5100. Tours last about 1 hour and include a thorough explanation of artisanal chocolate making and delicious samples! Theo’s factory is in the Fremont district of north Seattle at the intersection of Phinney Avenue North and 35th Avenue North.
If you’d like to purchase some of Theo’s award-winning gourmet chocolate click on any of the following:
Organic Chocolate from the Ivory Coast's Cacao - 74%
Theo Organic Chocolate Confections
Organic Chocolate from Ghana's Cacao - 84%
Organic Bread & Chocolate Bars
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Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)
This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival has been expanded to two days and will take place on Saturday, October 31, 2009. If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip. This soup recipe was demonstrated at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 6 Quarts
• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste
Preparation
1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa
To learn more about the sponsoring organization for the Boston Vegetarian Food Festival go to: Boston Vegetarian Society
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
Children Playing on the Beach (© Chris Johnson | Dreamstime.com)
Those who say that eating a well-balanced diet is just too expensive will be surprised to learn that healthy eating is actually cheaper, according to research conducted by the State University of New York at Buffalo.
Behavioral psychologist Hollie Raynor, PhD, RD and her colleagues studied 30 families with at least one obese child. The families were put on a diet encouraging the consumption of high-nutrient, low-fat foods, including most fruits and vegetables, and slightly higher fat, but also nutritious foods, while limiting high-fat, less nutritious foods.
After six months, the researchers found that on the whole the families greatly reduced the number of calories in their diets without any increase in the amount they spent on food. But after one year they found that the families' daily food cost was much less than it was at the start of the treatment. They speculate that eating a diet centered on fruit, vegetables and whole grains and cooking at home made the difference.
Studies among elementary school-age children in New York State have found that one in four children suffers from obesity. Purveyors of junk food make it very convenient to get meals full of unhealthy fat, high in sodium, and low in nutrients. With many millions of dollars spent annually on advertising aimed at kids they pose a tremendous challenge to families concerned with weight loss and weight control, but those who surmount the challenge will enjoy better health and a healthier family budget. Now wouldn’t that be nice!
For a full article on the topic at the Bio-Medicine web site go to: Eating healthy is cost effective
To view previous posts on the topic go to:
1. Parents Believe Kids Have Too Much Access to Junk Food
2. Ads Make Junk Food Sound Healthy for Kids
3. Shameless Marketing of Junk Food to Kids
4. TV’s Fast Food Ads Contribute to Obesity of Children
5. Food Giants Still Marketing Junk Food to Kids
6. Junk Foods a Health Risk for Kids
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For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Walden Pond (© Phanington | Dreamstime.com)
While the popularity of TV shows like "Top Chef" and "Iron Chef America" may point to the emergence of cooking as a spectator sport, some students at St. Lawrence University in Canton, New York have discovered the satisfaction that comes from preparing food from scratch.
Most of them have had no prior experience researching a recipe or shopping for ingredients, much less actually cooking and serving food to others. And many haven't had much experience even seeing food prepared from scratch, with two-career homes and activity-packed family schedules the norm.
First-year students in a course called "Thoreau Lives!" prepared an all-local luncheon from start to finish, serving classmates, professors and a few guests, including University President William Fox. They researched recipes; visited a farmers market and a local bison farm; purchased ingredients and prepared everything the old-fashioned way, giving presentations on the experience. Included were stories about some revelatory experiences: whipping cream, baking squash and learning that a bison is the same as a buffalo!
The students in this course are studying Thoreau, as well as 20th- and 21st-century environmental writers. They take field trips into the region, observing how some of our neighbors to see live and cook simply. They are learning to “live deliberately,” as Thoreau wrote, in a culture that tells us it is our patriotic duty to consume, spend and acquire.
Similarly, a group of about a dozen students are living in the remote heart of the Adirondack Mountains, participating in the University's Adirondack Semester. They live and take classes at the site, accessible only by canoe. They live in yurts and forego the "necessities" of modern college life, including cell phones, computers and iPods. Part of the experience is that everybody takes turns preparing meals for the group, and participants often state that the cooking is among the most enjoyable aspects of the entire life-altering semester.
For more on the sustainability initiatives and efforts undertaken by one of America’s greenest universities go to: St. Lawrence University Web Site
To view previous posts on the topic go to:
1. Students at Yale Line Up for Sustainable Food
2. Sustainability Takes Hold on Boston Area Campuses
3. American College Students Want Sustainable Food
4. Rensselaer's Terra Cafe Dishes Up Local and Organic Foods
5. Sustainable Campuses
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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
Wild & Edible Boletus Mushroom (© Danijelm | Dreamstime.com)
Executive Chef Alan Kantor of MacCallum House Inn in historic Mendocino, California was kind enough to provide us with this sinfully rich recipe for entertaining family and friends during the holiday season. You can use whatever mushrooms happen to be among your favorites, but this dish really sparkles when the earthy flavors of wild mushrooms are in the mix.
The elegant MacCallum House Inn is private and secluded, set on two beautifully landscaped acres of vibrant gardens. It was built in 1882 by town founder William Kelley as a wedding gift to his daughter Daisy on her marriage to local entrepreneur Alexander MacCallum. The property is now in the care of owners Jed and Megan Ayres and Noah Sheppard. The popular restaurant, café and Grey Whale bar enhance the landmark Victorian estate, with guests enjoying the Chef Alan’s fine food and drinks while watching the waves from the sunporch.
Mushroom-loving cooks will be pleased to learn that the versatile ingredient might do more than just enhance the blend of flavors in a meal, they might improve your health. Researchers from Arizona State University and Pennsylvania State University have concluded that whole mushroom extracts are “…predicted to be beneficial for boosting anti-tumor immunity.”
Ingredients
• 1 Day old sourdough bread, 3/4” dice
• 2 Cups heavy cream
• 1-1/2 Cups rich chicken broth
• 1/2 Cup rich beef broth
• 1 Teaspoon fresh thyme, chopped
• 1/2 Cup dried porcini
• 1/2 Fresh porcini, thinly sliced (or other favorite wild or domestic mushrooms)
• 4 Tablespoons butter
• 1 Large onion, 1/2” dice
• 8 Egg yolks
• Sea salt & freshly ground black pepper to taste
Preparation
1. Place bread in 9-1/2” x 13” baking dish. Place cream, stocks, thyme, and dried porcini in a pot; bring to the simmer and turn off heat. Let steep until ready to use.
2. Sauté fresh porcini in 2 tablespoons butter in two large sauté pans so they sear well; season with salt and pepper. Sauté onion in 2 tablespoons butter until soft and semi-caramelized. Season with salt and pepper. Strain the cream/stock liquid and season with salt and pepper.
3. Chop dried porcini into 1/4” pieces. Toss dried and fresh porcini and onions with bread.
4. Place egg yolks into bowl. Temper egg yolks by adding hot cream mixture slowly while whisking; then blend all liquid into yolks. Pour over bread and push bread down into the liquid. Let sit for 1/2 hour. Bake uncovered on top shelf of oven at 350º for 30-40 minutes until set. Let cool 1/2 hour before cutting.
5. If making ahead you can cool in refrigerator and reheat by putting a little melted butter and chicken broth on bottom on a pan and placing cut pieces on top; use hot oven 450º-500º for 10 minutes. If you are roasting or sautéing meat or chicken, you can place bread pudding pieces in the same pan at end of cooking in the oven to heat and absorb flavorful juices.
Historic MacCallum House (©Image courtesy of MacCallum House Inn & Restaurant)
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To visit the web site for Chef Alan Kantor's historic hideaway in Mendocino go to: MacCallum House Inn & Restaurant
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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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
A Healthy Pig (photo courtesy of morguefile.com)
Giant agribusinesses like to claim that industrial farming produces an abundance of food at affordable prices, but once the costs of government subsidies, environmental devastation, and the impact on human health are factored in, industrial food is expensive indeed! And those costs are born by ordinary people through taxes and medical bills, while top executives from the world of big agribusiness live splendid lives of luxury.
The Pew Campaign on Human Health and Industrial Farming is working to protect human health by eliminating the misuse of antibiotics and related drugs in food animals, joining the American Medical Association, the World Health Organization, the Food and Agricultural Organization of the United Nations, and countless others in an effort to improve public health.
At the Pew Charitable Trusts’ web site, the nonprofit organization explains:
To reform health care we need to reduce health care costs, and that includes reducing the drug-resistant diseases that cost our country billions. This means stopping the misuse of the antibiotics our families rely on. Many industrial farms routinely feed these drugs to chickens and livestock that aren't sick, which promotes the development of deadly antibiotic-resistant infections.
This past July, the New York Times published an article saying, “The Obama administration announced Monday that it would seek to ban many routine uses of antibiotics in farm animals in hopes of reducing the spread of dangerous bacteria in humans.”
The Times article reported that Dr. Joshua Sharfstein, principal deputy commissioner of food and drugs, told the House Rules Committee that feeding antibiotics to healthy chickens, pigs and cattle should cease, because the practice leads to the development of bacteria that are immune to many treatments.
To visit the Pew organization's web site, get more information, and/or get active, go to: The Pew Campaign on Human Health and Industrial Farming
To read the New York Times article cited above go to: Administration Seeks to Restrict Antibiotics in Livestock
To view previous posts on the topic go to:
1. We Want to Know What's in Our Children's Milk!
2. Highest Quality, Healthiest Meat is Sustainably Produced
3. What is Sustainable Food?
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For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Pear Orchard (©photo by imagina, courtesy of morguefile.com)
In these challenging economic times families can really use a fun and healthy outdoor activity that actually saves them some money. Many are doing just that by visiting pick-your-own orchards this fall.
An article in the Chicago Sun-Times quotes Kathy McKay of the North American Farmers’ Direct Marketing Association as saying, “Because of the whole staycation-daycation thing, a lot of our members are saying business has been good. People are looking for things to do near home instead of getting on a plane.”
Having them pick their own is a great way to get children more enthusiastic about eating fresh fruit and kids are bound to enjoy the hay rides, corn mazes, pumpkin patches, animal petting areas and other activities at offered at many of the farms.
Pick Your Own is a nonprofit organization with a web site that helps folks around the world find such orchards within traveling distance of their homes. There are about 10,000 such places altogether, according to PYO’s John Slemmer. Want to find out when your favorite local crop will be ready to harvest? The organization’s web site makes it possible to see the crop calendar for your area. They offer 150 recipes, easy preserving directions and affordable home canning kits for those who bring home more bounty than the family can consume while it’s fresh. PYO also offers farmers the opportunity to add their farms, a nice opportunity for family farms looking for a little additional income.
To visit the nonprofit organization cited above go to: Pick Your Own Web Site
If you’d like to read the Chicago Sun-Times article cited above go to: Orchards a more popular pick than ever for produce
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Collard Greens (photo by © Vtupinamba | Dreamstime.com)
A staple of Southern American cuisine and soul food, collard greens are traditionally served on New Year's Day with black-eyed peas and cornbread to ensure prosperity in the coming year. But since they’re also a wonderfully healthy source of vitamin C, soluble fiber and multiple nutrients with potent anti-cancer properties, it would be a shame to limit them to just one day a year.
Our friend June Jacobs has published a fine recipe for the slightly bitter and nutritious greens in her book, “Feastivals, Cooks at Home.” In the intro to her recipe she writes:
Dark leafy greans are SO good for you I hope you’ll learn to love them! This dish is designed to serve as either a main course with rice, or as a side with anything you please. It’s a traditional Southern “go-with” for beans and rice. You may make it with or without meat, but the flavors are so assertive these green don’t need it.
June says that if you’re making these greens the center of your plate, pair it with a dry, full-bodied Riesling.
Ingredients for 6 Servings
• 6 Pounds collard greens
• 3 Tablespoons canola oil
• 1 Cup finely chopped onions
• 1 Cup finely chopped celery
• 1 Cup finely chopped green bell pepper
• 1 or 2 Small fresh hot peppers, seeded, de-ribbed & finely chopped
• 1 Tablespoon finely chopped garlic
• 3 Bay leaves
• 1½ Cups cold water
• 2 Tablespoons fresh thyme or 2 teaspoons dried
• 1½ Tablespoons fresh oregano or 1½ teaspoons dried
• 2 Teaspoons *Creole seasoning mix
• Hot pepper sauce to taste
• 3 Pounds meaty ham hocks or shanks (optional, but delicious!)
Preparation
1. Pull the coarse stems all the way out of the collards, and wash the leaves very well in several changes of cold water
2. Heat the oil in a large, heavy saucepan or Dutch oven. Add mirepoix (chopped vegetables) and meat (if you are using meat) and sauté the vegetables until the onion is translucent.
3. Tear the greens into bite-sized pieces and add to the pan. Stir to coat greens with the vegetable mixture and oil. Add seasonings and water. Cover the pan and bring to a boil. Simmer over low heat for approximately 1 hour.
4. Allow the greens to sit in their liquor while you remove the hocks and cut them into bite-size pieces. (If there is a lot of liquor in the pan, you may wish to reduce it by ½.)
Be sure to discard all the bone, skin and gristle. Stir the meat back into the pot. Serve hot.
*June Jacob’s Creole Seasoning Mix (from “Feastivals”)
Blend All Ingredients:
• 1 Tablespoon fine sea salt
• 1 Teaspoon ground cayenne pepper
• 1½ Teaspoons freshly ground black pepper
• 2 Teaspoons white pepper
• 1 Teaspoon garlic powder
To purchase June’s terrific book with all its festive recipes go to: Feastivals, Cooks at Home
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
 
Been invited to a gathering of family and friends and asked to bring a dish to share? Our friend Gwen Kenneally has a great recipe for you to try. Gwen is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts. Here’s what Gwen had to say about the recipe she’s created:
This time of year is packed with events and celebrations and it seems like we are going to a potluck every week. This family friendly pasta is a great solution. Kids love it as much as adults, kind of a grown up Mac & Cheese! The portabellas are meaty in texture and appeal to vegetarians and omnivores alike. The best part is that it travels well and is just as good luke warm. So the next time you need to feed a crowd try this quick, simple and hearty dish!
Ingredients for 8 Servings (Gwen says: "easily doubled!")
• 6 Onions
• 3 Sprigs thyme pulled from stem
• 2 Tablespoons butter
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 1 Teaspoon salt
• 2 Pounds Portobello Mushrooms
• ¼ Cup parsley
• 12 Ounces Midnight Moon goat cheese
• 3 Tablespoon freshly grated Parmesan cheese
• 1½ Pounds penne or ziti pasta
Preparation
1. Slice onions thinly. In a large skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the onions with 1/2 teaspoon of salt and cook over moderate heat, stirring frequently, until the onions are brown and caramelized. Sprinkle with thyme and transfer to a bowl. Meanwhile, stem the Portobello’s. Halve the caps and slice them crosswise 1/4-inch thick. In the same skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the mushrooms and 1/2 teaspoon of salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onions and the chopped parsley. Season with salt and pepper.
2. Cook pasta until al dente, about 13 minutes. Reserve 1 1/2 cups of the pasta water and drain the pasta.
3. In a large bowl, toss the pasta with one cup of the reserved pasta water, the mushroom mixture, crumbled goat cheese, and Parmesan and one tablespoon of olive oil. If the pasta seems dry, add more of the pasta water. Serve immediately; passing additional grated Parmesan at the table.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to order one of Cypress Grove’s most acclaimed artisanal goat cheeses go to: Midnight Moon
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
Organic Tomatoes (photo by Dmitri Jeltovski, courtesy of morguefile.com)
Here’s a nonprofit organization whose work is helping build a better world for all of us. As their web site explains:
Farm to School brings healthy food from local farms to school children nationwide. The program teaches students about the path from farm to fork, and instills healthy eating habits that can last a lifetime. At the same time, use of local produce in school meals and educational activities provides a new direct market for farmers in the area and mitigates environmental impacts of transporting food long distances.
More than 30 million children eat a school lunch five days a week, 180 days a year. If school lunch can taste great, and support the local community, it is a win-win for everyone.
To learn more about the terrific work they are doing & how you might help, go to: Farm to School
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Alice Waters (photo by David Liittschwager, courtesy of USF)
The University of San Francisco has just announced that legendary chef and restaurateur Alice Waters has been named the recipient of its 2009 California Prize for Service and the Common Good. The award recognizes significant service in pursuit of the common good for all members of society, and comes with a $10,000 purse and a handcrafted medal.
Alice Waters is a renowned chef and champion of food grown locally. She is credited with helping found the “slow food” movement that has revolutionized how we think about sustainable and organic agriculture. As owner of the legendary Chez Panisse restaurant in Berkeley, her influence is felt across the country as she raises consciousness about how the food we choose affects our health and our planet.
The Edible Schoolyard & the School Lunch Initiative
Waters also created the Chez Panisse Foundation in 1996 to support educational programs that use food to nurture, educate, and empower youth. Through The Edible Schoolyard and the School Lunch Initiative, the Foundation envisions a public school curriculum that includes hands-on experiences in school kitchens, gardens, and lunchrooms, and provides healthy, freshly prepared meals as part of each school day.
“I am incredibly honored to receive this year's California Prize for Service the Common Good from the University of San Francisco,” Alice Waters said upon learning of the honor. “This award recognizes the work of the Chez Panisse Foundation and shows that the university supports a school curriculum that gives students the knowledge and values to build a humane and sustainable future.”
“Alice has championed an understanding that raising and preparing what we eat is both an ethical exercise and an acknowledgement that we share the earth's resources and hold it in trust for future generations,” said Stephen A. Privett, S.J., University President. “She has worked tirelessly to introduce school children to responsible food production and healthy eating, especially those in underserved communities.”
Waters will be honored Thursday, November 5th, 2009 at a dinner hosted on the USF campus. Proceeds from the dinner will directly benefit USF student programs—including internships and service learning projects at home and abroad.
About the University of San Francisco
Established in 1855, USF is the city’s oldest university and is consistently ranked as one of the most ethnically diverse universities in the country. The University of San Francisco is committed to being a premier Jesuit Catholic, urban university with a global perspective that educates leaders who will fashion a more humane and just world. With nearly 8,500 enrolled, the university offers undergraduate, graduate, and professional students the knowledge and skills needed to succeed as persons and professionals, and the values and sensitivity necessary to be men and women for others.
For more information about USF’s California Prize for Service and the Common Good, or for details about the dinner event on November 5th, please visit: USF California Service Prize
To purchase a Bestseller by Alice Waters go to: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
To view a previous post on the topic go to:
1. Getting Their Hands Dirty at School (The Edible Schoolyard)
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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.
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. 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.
Wild Blueberries Really Are Wild
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.
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.
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.
The owners; Bob, Greg, Mike and Pat, along with Robin and the rest of the fine staff, are committed to delivering superior quality by continuing a great tradition of hand-making products from the finest ingredients. It’s all home-made right on Mount Desert Island!
To purchase some splendid products from the Bar Harbor Jam Company go to any of the following:
Deluxe Wild Blueberry Gift Basket
Maine's Wild Blueberry Jam
Maine's Wild Blueberry Pie
Wild Blueberry Syrup
Cadillac Gift Basket
Maine's Wild Blueberry & Rhubarb Jam
Strawberry & Rhubarb Jam from Maine
Maine Moose Gift Basket
Strawberry Jam from Maine
Maine's Jams Variety Mix
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Soil-Saving Farming in Pennsylvania (photo by Scott Bauer, courtesy of USDA)
Our friends at the Food Alliance have sent us some great news for everyone who wants a healthier and more sustainable food system. Agriculture Secretary Tom Vilsack has announced that Miles McEvoy has been hired to serve as Deputy Administrator of the National Organic Program (NOP). McEvoy assumes his position on October 1st.
"Miles McEvoy has worked in the field of organic agriculture for more than two decades and has a solid understanding of the challenges and opportunities facing the organic community," Vilsack said.
Organically grown and marketed agricultural products are of key interest to the Obama Administration, and the NOP will be receiving increased funding and staffing in the new fiscal year.
Vilsack also announced that the NOP will become an independent program area within AMS because of the increased visibility and emphasis on organic agriculture throughout the farming community, evolving consumer preferences, and the enhanced need for governmental oversight of this widely expanded program.
For more than 20 years, McEvoy led the Washington State Department of Agriculture's (WSDA) Organic Food Program, one of the nation's first state organic certification programs. In 2001, he helped establish the WSDA Small Farm and Direct Marketing Program. From 1993 until 1995, McEvoy was the founding Director of The Food Alliance, a program that blends sustainable farming practices and social welfare components into an eco-label program.
McEvoy helped establish the National Association of State Organic Programs in 1998 and currently serves as its President. He also assisted the Montana Department of Agriculture to develop the state's organic certification program and has been helping the Oregon Department of Agriculture in developing its own organic certification program.
According to the USDA, NOP is responsible for regulating the fastest growing segment of U.S. agriculture, the organic industry. U.S. sales of organic foods have grown from $1 billion in 1990, when the Organic Foods Production Act established the NOP, to a projected $23.6 billion in 2009. Congress increased NOP funding to $2.6 million in FY08 and to $3.2 million in FY09, just a fraction of the billions in subsidies that go to giant agribusinesses.
To learn more about the efforts of the Food Alliance go to: Food Alliance
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
Free-Range Chickens at Feeding Time (photo by Digiology, courtesy of morguefile.com)
This is a wonderful summer or fall dish, perfect with grilled new potatoes on skewers painted with the same marinade. It worked out especially well with the full flavor of a free range chicken. The recipe came to us from our friend Julia Conway at much acclaimed Stella Cadente Olive Oil in Mendocino, California. She got it courtesy of her nearby friends at Navarro Vineyards.
The recipe calls for verjus, which is the pressed, unfermented juice of unripe wine grapes, first used in the sixteenth century and prized as a substitute for vinegar or lemon. If you can't find it locally, you can order it from Navarro Vineyards (https://www.navarrowine.com/cart/carthome.php) or substitute a very young white wine.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. As our cartoonist and cooking enthusiast friend David Sipress says, if you want to take the dishes you serve to new heights, “Use great olive oil.” It really does make a difference!
Ingredients for 4 Servings
• 1 Free-range chicken, cut up
• 1/4 Cup fresh rosemary, chopped
• 2 Cloves garlic, minced
• ½ Cup Navarro Verjus Wine
• 1/3 Cup L'Autunno Blend Extra Virgin Olive Oil
• 1/4 Teaspoons fresh ground black pepper
• 1/2 Teaspoon salt
Preparation
1. Toss chicken pieces in bowl with all ingredients. Refrigerate for at least two hours, tossing occasionally.
2. Grill over medium to low coals, painting with reserved marinade, until skin is golden and chicken is done (pierce thigh with knife to see if juices are clear and not pink).
3. To finish the spuds, sprinkle with fresh grated parmesan or asiago cheese before serving.
To purchase the premium olive oil from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Ringneck Pheasant (Images courtesy of MacFarlane Farm)
The pheasants of MacFarlane Farm are well recognized for their superior quality and consistency and the Farm was proud to provide the pheasant served to President Obama and his guests at the Inaugural Luncheon on January 20th of 2009.
Since 1929, MacFarlane Farm in Janesville, Wisconsin has been raising naturally grown, free-range pheasants. Dedicated to the principles of producing the finest birds in a sustainable manner, the Farm never uses growth hormones or animal byproducts.
Free-Range Boneless Pheasant Breast
Pheasants Come to America
Pheasants are not indigenous to the United States. The first pheasants were brought here from Great Britain in the late 1800's and shipments of eggs continued into the early 1900's. It was soon discovered that pheasants thrived in the U.S. By the 1920’s pheasant hunting had become quite popular and Kenneth MacFarlane went to New York to attend a Game Rearing school. After completing the course, Kenneth returned to Wisconsin. In 1928, Kenneth imported eggs from Gaybird Game Farm in England, and in 1929, he formed MacFarlane Pheasant Farm where he bred pheasants for hunt clubs.
In the late 1980's the decision was made to enter into the dressed pheasant business. A commitment was made to produce fresh dressed pheasants every week of the year. In 1994, a state of the art facility was constructed. During the late 1990's and into this new century, MacFarlane’s focus has been to make the farm more efficient while continuing to be progressive and innovative in its approach.
The 80 years of experience help MacFarlane Farm raise the best pheasants and other gamebirds on the market, and allow it to supply customers with the best service as well. They are rightfully proud of all they’ve accomplished and are always willing to share the ideals and ideas that have made their business a success.
If you'd like to order free-range pheasant raised on MacFarlane Farm click on any of the following:
Whole Oven Ready Pheasant
Hickory Smoked Whole Pheasant
Whole & Smoked Pheasant Combination
Free-Range Boneless Pheasant Breast
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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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Seafood (photo by Sister Rahel, courtesy of morguefile.com)
Can you create a savory seafood dinner for under $25? If you’re up to the challenge, here’s a chance to win a cash prize, get your recipe published, and support a great cause in one fell swoop.
Food & Water Watch is calling for all creative cooks to participate in this year's Get Cookin' contest: Frugal Fish! This time last year they asked for your best sustainable seafood recipes and then published the winners in their booklet, Fish & Tips.
This year’s contest recognizes our tough economic times, but they want to show “you can eat well and have fun, even when you're on a budget.” So they want you to show them your best sustainable seafood dinner for under $25.
Send in your most delicious seafood recipe that doesn't break the bank -- using, of course, sustainable seafood! Food & Water Watch has a Smart Seafood Guide to help you figure out which types of fish are good for you and our planet, so be sure to use the seafood cited in their Guide!
To see the best choices for creating memorable & sustainable dishes go to: Smart Seafood Guide
For full contest information and rules go to: Frugal Fish Recipe Contest Rules
To have a look at last year’s booklet with its tasty compilation of seafood recipes and useful tips go to: Fish & Tips
About Food & Water Watch
Food & Water Watch is a nonprofit consumer organization that works to ensure clean water and safe food. We challenge the corporate control and abuse of our food and water resources by empowering people to take action and by transforming the public consciousness about what we eat and drink.
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Working to help kids make healthier food choices at school, the motto of the New York Coalition for Healthy School Foods is "Healthy Foods + Exercise = Better Health, Better Grades, Better Behavior.” On Wednesday, October 14th the group will present a special fundraising event, “Jam with Us, the Art of Healthy School Food” at the Peter Max Art Studio at West 65th Street in Manhattan. The event will run from 6:30 to 9:30 pm.
Food for the fundraising event will be provided by some of Manhattan’s healhiest caterers and restaurants:
• Angelica Kitchen
• Ayurveda Cafe
• Candle 79
• Candle Cafe Counter
• 4 Course Vegan
• Chef Laura Dardi
• Franchia
• Fran Costigan,
• Luxurious Vegan Desserts
• Green Bean Cafe
• Payard Patisserie
• Rama Sushi
• Slice, the Perfect Food
• Stogo
• VSpot
Beverages will be provided by:
• Ayala's Herbal Water
• Lakewood Juices
• Marble Hill Cellars
There will be Gift Bags For All!
Proceeds from the event will support work that is of vital importance to today's kids and provides busy parents with a helping hand to keep their children healthy.
NYCHSF cites research indicating "...that with proper education, children will select healthy options at a much higher rate than those who do not have such education." With that in mind, the non-profit organization is improving the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, school gardens, the elimination of junk foods from all areas of the school, comprehensive nutrition policy, and education to create food- and health-literate students.
To visit the organization's web site & get more information go to: New York Coalition for Healthy School Foods.
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
The White House (photo by Dr. Steven L. Berg, courtesy of morguefile.com)
“We applaud the opening of the new White House farmers market and for the First Lady’s support of increasing opportunities for local farmers and community access to fresh, healthy, local food,” says Jon Scholl, President of American Farmland Trust. The White House Farmers Market opened yesterday, just outside the White House grounds on nearby Vermont Avenue, NW, in Washington, D.C.
“Farmers markets are a great way to bring local farms and communities together, and to help consumers understand that there’s no local food without local farmland,” added Scholl. “Our mission is to save America’s farm and ranch land, promote healthy farming practices, and support farms and farmers.”
“By opening this market, the White House has set the table if you will, for an important discussion. Protecting farmland for future agricultural use is of the utmost importance to every citizen in this country. And it is vital to maintaining the future viability of our farmers and rural communities,” added Scholl.
Julia Freedgood, managing director of AFT’s Growing Local initiative to promote strong local and regional food systems agrees. “In 1989, there were 1,890 farmers markets across the country. Today, there are about 4,900 markets, over a 250% increase in 20 years.”
Freedgood attributes the amazing rise of farmers markets to a number of factors. Among them, “…the public’s concern about how and where our food is raised. Today more than ever, consumers are demanding ‘food with a face’ that comes from a place – food choices that celebrate family farmers and special agricultural landscapes like the Chesapeake Bay watershed.”
To encourage the support of farmers markets and the economic and social role they play in the community and draw attention to the fact that farmers markets and local food ingredients cannot exist without the requisite farmland, AFT just held its first national online contest for people to vote for America’s Favorite Farmers Markets. Over 30,000 unique votes were cast with markets in Collingswood, NJ, Williamsburg, VA, and Davis, CA, earning the titles in their market size categories.
“Farmers markets provide public health benefits and economic development opportunities,” Freedgood says. The most recent USDA Census of Agriculture reported that nearly $1.2 billion stayed in local communities from direct to consumer sales—up 49% since 2002. “There is no question that farmers markets and farmland are a positive part of communities.”
“We’re excited to see the White House draw attention to agriculture in this way,” Scholl adds. “Whether providing healthy food, renewable energy or environmental services, agriculture is at the heart of solutions to our nation’s most pressing issues.”
American Farmland Trust is a national nonprofit organization working with communities and individuals to protect the land, plan for agriculture and keep the land healthy. As pne of the nation’s leading advocates for farm and ranch land conservation, AFT has ensured that more than a million acres stay bountiful and productive.
AFT’s national office is located in Washington, D.C. The phone number is 202-331-7300. To visit the organization’s web site go to: American Farmland Trust
To view previous posts on the topic go to:
1. AFT Announces the Winners of its Favorite Farmers Market Contest
2. "Boston Bounty Bucks" to Increase Spending on Locally Grown Food
3. Manhattan Borough President Urges NYC to "Buy Local"
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
(© image courtesy of California Avocado Commission)
Summer days may be dwindling, but there’s still plenty of warm weather ahead calling for fresh fruit salads. So here’s a seasonal recipe for one we received from our friends at the California Avocado Commission, who wrote, “Sweet honey and tangy raspberry vinegar complement the creaminess of California Avocados and juicy citrus in this fresh summer salad.”
The healthy ingredients make this a tasty, low calorie treat if you’re keeping an eye on your diet and weight. CAC tells us, “With 4 grams of protein, 5 grams of dietary fiber and only 250 calories per serving you can enjoy every bite.”
Ingredients for 6 Servings
• 3 6-inch Corn tortillas
• 2 Tablespoons B.R. Cohn Raspberry Champagne Vinegar
• 4 Oranges
• 1 Sliced ripe California avocado
• 4 Grapefruits
• 2 Tablespoons Red Bee Wildflower Liquid Honey
Preparation
1. Cut tortillas in half and slice into very thin strips.
2. Bake the strips by placing on a cookie sheet and baking in a preheated 325° oven for 7-8 minutes.
3. Grate the oranges to obtain 2 teaspoons of rind for each serving.
4. Peel oranges and grapefruits, section and seed.
5. In a large bowl, mix honey, raspberry vinegar, orange, and grapefruit sections.
6. Add orange rinds and tortilla strips.
7. Top with avocado slices.
*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.
To purchase a handcrafted, wine-inspired vinegar from the artisans at B.R. Cohn go to: Raspberry Champagne Vinegar
To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site 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
Sweet Honey (photo by Rick Tango)
A child's cough from a common cold is no reason to go out and buy an expensive cough medicine that carries risks. Scientists have concluded that a spoonful of honey can quiet a child’s nighttime cough and help them sleep better. According to a Reuters Health report, the researchers found that, “When compared to the cough syrup ingredient dextromethorphan or no treatment, honey came out on top.”
"The results were so strong that we were able to say clearly that honey was better than no treatment and dextromethorphan was not," Dr. Ian M. Paul of Pennsylvania State University in Hershey, one of the study's authors, told Reuters Health.
The report went on to say, “There is currently no proven effective treatment for cough due to an upper respiratory infection like the common cold. While dextromethorphan is widely used, there is no evidence that it works, and it carries risks.”
Honey isn't recommended for infants younger than one year old because of a small risk of botulism, but it’s generally safe for older kids. In the study children were given doses of honey equal to recommendations for cough syrups; half a teaspoon for two- to five-year-olds, a teaspoon for six- to eleven-year-olds, and two teaspoons for children twelve and older.
To read the Reuters Health report cited above go to: Honey eases nighttime cough
Our friend Marina Marchese, the Founder of Red Bee Honey Farm in Connecticut, has written a marvelous book on the wonders of honey and it's healing properties To learn more about it go to: Honeybee: From Hive to Home, Lessons from an Accidental Beekeeper
If you’d like to try some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Spring Clover Liquid Honey
Clover & Creamed Honey Gift Box
Wildflower Liquid Honey
Wildflower & Comb Honey Gift Box
Chunk Honey
Comb Honey
Creamed Honey
Organic Oranges (photo by Darnok, courtesy of morguefile.com)
Organic products have shifted from being a lifestyle choice for a small share of consumers to being consumed at least occasionally by a majority of Americans, according to a recent briefing from the U.S. Department of Agriculture.
The USDA says consumer demand for organic goods has shown double-digit growth for well over a decade and provided market opportunities for American farmers across a broad range of products. Organic food is now available in nearly 3 of 4 grocery stores and account for over 3% of total U.S. food sales, according to recent industry statistics. The USDA has found that:
• Organic food is sold to consumers through three main venues in the United States—natural food stores, conventional grocery stores, and direct-to-consumer markets.
• A typical organic consumer is difficult to pinpoint, but new research continues to shed light on consumer attitudes and purchasing behavior.
• Organic price premiums continue to remain high in many markets as the demand for organic products expands.
Providing American families with the option of enjoying food raised without pesticides has been one of the great achievements of the organic farmers movement. Growing demand for organic foods by consumers continues to be a promising trend for the American food system. Along with quests for more flavor and better nutritional value, the desire to avoid pesticides has been a key driver of the demand for organics.
There’s a long way to go to overcome decades of unhealthy practices driven by the industrial food system. By our count there have now been at least six studies establishing a link between pesticides and Parkinson disease. Another found evidence that pesticides made it more likely to develop cancer. Some researchers have theorized that the reason organic produce has a higher nutritional content than conventionally-grown food is due to pesticides inhibiting the production of nutrients in plants.
We can all play a part in creating a healthier and more sustainable food system by demanding that our food be raised without toxic pesticides. Our bodies, our planet, and our children will be the beneficiaries.
The nonprofit Environmental Working Group offers a guide you can carry in your wallet, "so when you're shopping you'll know which produce to buy organic, and which conventionally-grown fruits and vegetables are okay if organic isn't available.”
For a free download of the EWG’s guide go to: Shoppers Guide to Pesticides
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
Chicago-area chefs will join wineries, brewers and mixologists for Common Threads’ 1st Annual World Cookout. This very special late-summer party will be held on Thursday, September 17th at Fulton’s on the River, from 6:30 pm to 9:30 pm, to raise money for the disadvantaged children in the nonprofit organization’s after-school cooking programs.
Common Threads teaches low-income kids to cook wholesome and affordable meals because they believe that hands-on cooking classes can help prevent childhood obesity and reverse the trend of generations of non-cookers, while celebrating cultural differences and the things people all over the world have in common. Common Threads' students have exhibited a 96% improvement in healthy food choices and 82% have limited their junk/fast food intake to one or fewer times per week.
The Chef Advisory Board of Common Threads boasts masters like Tyler Florence, Stephanie Izard, Bill Kim, Michelle Bernstein, Nigella Lawson, Jamie Oliver, and Giuseppe Tentori. These chefs have volunteered recipes for the children to create and guest teach in the organization’s kitchens.
Chefs confirmed for the 1st Annual World Cookout are: Rodelio Aglibot, Sunda; Robert Andrea, Jake Melnick's; Greg Biggers, Fulton's on the River; Radhika Desai, Top Chef Season 5; Jonathan Fox, La Madia; Gale Gand, TRU; James Gottwald, Rockit Bar & Grill; Rick Gresh, David Burke's Primehouse; Sarah Grueneberg, Cafe Spiaggia; Suzanne Imaz, Cafe Des Architectes; Stephanie Izard, Top Chef Season 4; Bill Kim, Urban Belly; Mark Mendez, Carnivale; Martial Noguier, Cafe Des Architectes; Chris Pandel, The Bristol; Toni Roberts, C-House; Giuseppe Tentori, Boka; Dominique Tougne, Bistro 110; Rey Villalobos, Table Fifty-Two; Paul Virant, Vie; and Mixologist Adam Seger, Nacional 27.
General Admission is $75 per person and the VIP package is $150 per person. The VIP package includes general admission to the World Cookout, plus a special VIP reception at 5:30 p.m. and an after-party beginning at 9:30 p.m.
For more information on the nonprofit organization and to purchase tickets go to: Common Threads
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
 
Labor Day weekend is almost upon us amd that means plenty of folks could use a quick and simple recipe for an appetizer from the grill. In this one, fresh pineapple, shrimp and applewood smoked bacon combine for a uniquely delicious appetizer.
The freshest shrimp and pineapple you can find along with a carefully crafted artisanal bacon will make it a real sizzler with your guests! We've found that the creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."
Ingredients for 6 Servings
• 4 Slices of La Quercia's Applewood Smoked Bacon, cut into thirds (lengthwise)
• 12 Large, Cooked Shrimp
• 12 Fresh Pineapple Chunks, 1-inch Cubes
Preparation
1. Wrap shrimp (from back to front, then around) with 1/3 of uncooked bacon slice.
2. Lay the bacon-wrapped shrimp on medium-high heat grill or griddle.
3. Cook, turning occasionally until bacon is brown (but not crisp).
4. Lay pineapple chunks on grill or griddle for 2½ minutes, turn once, & grill another 2½ minutes.
5. Skewer cubes of pineapple, then the bacon-wrapped shrimp.
6. Place finished shrimp kabobs on plate and serve immediately
If you'd like to purchase some of La Quercia's amazing artisanal bacon go to: Applewood Smoked Bacon
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
Fresh-Baked Bread (photo by Kevin Rosseel, courtesy of morguefile.com)
Evidence abounds that eating whole grains can be beneficial to your health. They are especially important for keeping a healthy heart and be a valuable part of weight control and combating obesity.
In a study of obese adults, researchers from Pennsylvania State University found that those who increased their whole-grain intake shed more belly fat and reduced inflammation in the blood vessels. Joining all the existing evidence is a new study from researchers at Harvard University. The new study’s conclusion:
Higher whole-grain intake was associated with a reduced risk of hypertension in middle-aged and older women, which suggests a potential role for increasing whole-grain intake in the primary prevention of hypertension and its cardiovascular complications.
Whole grains retain valuable nutrients and fibers that get stripped out of the white flour baked into white bread. The rich flavor an hearty texture of whole wheat gets eliminated as well. Similarly, brown rice is a whole grain choice, while white rice is not.
Whole grains should be a delicious part of your everyday diet. For one thing, popcorn is a whole grain. Try oatmeal with fresh fruit, cinnamon, and a teaspoon of honey. Fresh-baked, whole grain semolina bread is a wonderful accompaniment to a favorite salad. Mushroom and barley soup is a tasty way to get some whole grains without any animal fat. Whole grain pasta with a tomato sauce seasoned (garlic, oregano, basil, etc.) to your taste and served with steamed broccoli, spinach, or green beans is a terrific meal. Squeeze a little fresh lemon and grind some black pepper on those veggies.
To view previous posts on the topic go to:
1. More Great News about Whole Grains
2. Whole Grains Battle Heart Disease & Stroke
3. Whole Grains for a Healthy Heart
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
 
Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones." - Steven Raichlen, author of "The Barbecue! Bible and How to Grill"
Not too long ago we had the pleasure of attending chef and author Elizabeth Karmel's "Authentic Southern Barbecue" at the Institute of Culinary Education in Manhattan. We learned an awful lot about preparing great BBQ that night and it was a lot of fun being taught by her. Now she's got a new book out, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill." We highly recommend it if you'd looking to improve your mastery of the grill and learn more about the great American art of BBQ in general.
Below is a recipe from Elizabeth's new book that should be well within the talents of all backyard cooking enthusiasts. We especially like that it calls for rib-eye, our favorite cut of beef steak. If you really want to dazzle your guests, serve an organically raised rib-eye from a farmer you know and trust. As author Bruce Aidells has pointed out, the flavor of the meat is enhanced by good preparation, but, "It all begins with the animal." We think you'll agree that sustainably and humanely raised animals really do deliver the best flavor.
So get the right cut and fire up the grill because you're in for a hearty treat!
Grilling Method: Medium-High Heat
Ingredients for 4 Servings
• Whiskey butter (see recipe below)
• 2 Bone-in rib-eye steaks,* about 1 pound each and at least 1 inch thick
• Olive Oil
• Kosher salt or your favorite spice rub
• Freshly ground pepper, optional
• Fresh parsley, chopped, for garnish
Preparation
1. Build a charcoal fire or preheat a gas grill. Allow the meat to come to room temperature for 20 to 30 minutes before grilling. Wrap the meat in paper towels to get rid of excess moisture. Just before grilling, remove the towels and brush both sides of the steaks with oil and season lightly with salt and pepper.
2. Place the steaks on the grates over medium-hot heat and grill for about 5 minutes. Turn the steaks and continue cooking for about 5 more minutes for medium-rare. Remove the steaks from the grill. Place a slice of the compound butter on each steak and allow it to rest for at least 5 minutes, but no longer than 10 minutes, before serving.
3. When ready to serve, spread the melted butter around on top of the steaks and place another piece of cold compound butter on each steak. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.
*Bone-in rib-eyes are also known as cowboy steaks.
Whiskey Butter
Makes 2 logs (1 cup)
Elizabeth created this butter for her take on Steak Diane. Because she is a southerner, she chose Jack Daniel’s instead of the traditional French Cognac. She says, "The key is soaking the shallots in the whiskey so that the flavor is deeply ingrained in the butter."
Good for Seasoning: Beef (cowboy or any other steak); chicken; pork chops
Ingredients
• 1 Cup (2 sticks) unsalted butter, softened
• 2 Shallots, minced soaked in 2 tablespoons Jack Daniel’s or other whiskey for 5 minutes
• 3 Teaspoons minced curly parsley
• 1/2 Teaspoon Worcestershire sauce
• 1/2 Teaspoon Dijon mustard
• 2 Teaspoons Jack Daniel’s or other whiskey
• 1/4 Teaspoon fine-grain sea salt
• Fine-ground white pepper
Preparation
1. In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the shallots soaked in whiskey, parsley, Worcestershire, mustard, Jack Daniel’s, salt, and pepper. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.
2. Roll the butter in plastic wrap and smooth out to form round logs about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces.
Recipe and Images courtesy of ©Wiley (wily.com), all rights reserved
Author Elizabeth Karmel
If you’d like to purchase the new book from one of America’s greatest BBQ & grilling chefs go to: Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
If you’d like to see one of the recipes Chef Elizabeth taught us at I.C.E. go to: Kansas City Style Ribs
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To 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
While one of every eight people in America is food insecure, millions of backyard gardeners grow far more produce than they can possibly use. Since early May, the AmpleHarvest.org campaign has been enabling America's backyard gardeners to find local food pantries and then share their garden bounty with them.
Thankfully, the campaign is rolling out nationwide and over 800 food pantries and food banks across America have already registered. More are signing up every day! The campaign's goal is to diminish hunger in America by facilitating the donation of excess backyard garden produce that might otherwise spoil.
The AmpleHarvest.org campaign is an outgrowth of a nonprofit 503(c)(1) sustainability organization and has received support from many groups including,
• National Gardening Association
• Garden Writers of America
• USDA
• Google Inc.
• Rotary International
• VFW
• YMCA
• Numerous faith groups
• Food/Hunger bloggers
• Many food banks overseeing the pantries
AmpleHarvest.org is a first of its kind site. It doesn't just provide a list of area food pantries, it offers driving instructions from the donors to their local pantries. Pantries can post a photograph of its building to make it easier to find. It also enables the food pantry to inform donors who are not gardeners as to exactly which store bought items they do or do not want.
So,
• If you work at a food pantry, please register with AmpleHarvest.org (see link below) as soon as possible so that backyard gardeners can easily find you when they harvest their crops
• If you are a backyard gardener, please be generous with your bounty.
• Regardless of who you are, please inform any pantries or gardeners you may know about the AmpleHarvest.org campaign.
Although many people are concerned about their own economic situation, the AmpleHarvest.org campaign enables Americans to help their neighbors by reaching into their backyards instead of their back pockets.
To learn more about the terrific work of this organization and see how you might help go to: Ample Harvest
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
(© Image courtesy of California Avocado Commission)
Light and fresh fare suits the summer season, when folks would rather be spending time outdoors rather than in a hot kitchen. Those ample meals that bring comfort on a wintry day only lead to lethargy when the weather turns hot. A simple, flavorful and seasonal salad can make for a fine lunch and leave you fit for an active afternoon.
We’re delighted to present this quick and simple recipe from our friends at the California Avocado Commission. Sweet honey and tangy limes complement the creaminess of California Avocados and sweet mangos in this fresh summer salad. You can decide on just the right dash of cayenne pepper to give it some spice! With 5 grams of protein, 5 grams of dietary fiber and only 269 calories per serving you can enjoy every bite.
Ingredients for 4 Servings
• 2 Ripe Fresh California Avocados, chilled, halved, seeded and peeled
• 2 Mangos, chilled, halved, seeded and peeled
• Cayenne pepper, to taste
• Salt, to taste
• 3/4 Cup plain low-fat yogurt (Greek-style preferred)
• 2 Large limes, juiced
• 3 Tablespoons Red Bee Wildflower Liquid Honey
• 4 Mint sprigs, for garnish
Preparation
1. Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
*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.
To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To follow American Feast on Facebook go to: American Feast on Facebook
Dairy Cow (photo by Emily Roesly, courtesy of morguefile.com)
Our friend Sarah Alexander at Food & Water Watch has sent us an important message about protecting schoolchildren from milk from cows injected with the artificial growth hormone called recombinant Bovine Growth Hormone (rBGH).
Sarah wrote:
Kids across the country will soon be heading back to school. While there are often mixed emotions about heading back to school, one thing is certain, we're upset that some of the milk they'll be drinking this fall will be from cows treated with artificial growth hormones. We're working to make it clear that schools can purchase milk that is free of artificial growth hormones, and we need your help.
She goes on to explain, “…the documented increase of infections in dairy cows injected with rBGH…necessitates increased use of antibiotics…and there are ongoing questions about links to cancer…most of the industrialized countries in the world have banned this hormone.”
Food & Water Watch launched a campaign this year to get milk produced with artificial hormones out of schools once and for all, and delivered more than 25,000 petitions to members of Congress asking them to clarify that schools have the option to purchase rBGH-free milk or organic milk. Congress takes up the Child Nutrition Act Reauthorization this fall and FWW will continue its work on getting protective legislation passed.
It is possible that about one out of five pints of milk offered in school cafeterias nationwide each year comes from cows injected with rGBH. While waiting for Congress to get back in session, parents and all those concerned with the health of kids in school can contact their local school's Food Service Director and ask if rGBH-free milk will be purchased for the coming school year.
These are difficult times for the country’s economy and the temptation for schools to save money by serving the cheaper rBGH milk is bound to be strong, but the highest priority should always be the health of our children.
About Food & Water Watch
Food & Water Watch, a nonprofit consumer organization based in Washington, D.C., works to ensure clean water and safe food in the United States and around the world. We challenge the corporate control and abuse of our food and water resources by empowering people to take action and transforming the public consciousness about what we eat and drink.
If you’d like to take action to get rBGH-free milk into your local school go to: Food & Water Watch
To follow American Feast on Facebook go to: American Feast on Facebook
Looking for a fun evening out in Minneapolis that will benefit a couple of terrific causes? If that sounds enticing the non-profit Partnership Resources is joining with the American Culinary Federation, Minneapolis Chefs chapter to present a fantastic new fundraising event: A Taste of Art. Just weeks away, the gourmet event will raise much-needed funds for services for adults with developmental disabilities and the Chef's Scholarship Fund.
A Taste of Art will Feature:
Tasting stations featuring food from the American Culinary Federation's world-class chefs
• Artwork from Partnership Resources' artist on display and available for purchase
• Exhibits highlighting the dynamic programs of Partnership Resources, Inc.
• Silent and Live auctions
• Live Music
• Much, much more for foodies and all community-minded people...
Event Details:
• When: Sunday, September 13th, 2009, 5:00 to 8:00 pm
• Where: The Doubletree Hotel Minneapolis-Park Place
• Tickets: $75*
• V.I.P. Tickets: $125* and include:
- Early reception with Chefs & Artists from 4:00 to 5:00 pm
- Complimentary Wine & Champagne
- Exclusive Appetizers
- Gift Bag
• Attire: Business Casual
• Tickets Available: Online or by calling Partnership Resources at 612-331-2075 (Monday - Friday 8:00 am – 3:00 pm)
*$50 of ticket price is tax deductible
For further info and to purchase tickets go to: A Taste of Art
About Partnership Resources
PRI works to provide appropriate opportunities for individuals with disabilities to play a respected and valued role in community life. Although most clients served by PRI are seeking employment, their community development efforts promote the use of community resources as the natural place for clients involved in recreation, volunteer, seniors, employment or any combination of these opportunities.
About the American Culinary Federation
The American Culinary Federation (ACF) is the largest professional chefs organization in North America and is dedicated to "promoting the professional image of American chefs worldwide through education of culinarians at all levels."
To follow American Feast on Facebook go to: American Feast on Facebook
Grape Vines in Sonoma (photo by David Ellis, courtesy of morguefile.com)
The 2nd Annual Sonoma Wine Country Weekend will feature tastings, tours, demonstrations and seminars showcasing over 200 artisan wineries, growers, chefs and food purveyors. It is the area’s largest wine and food fundraiser, having donated more than $8 million to local charities that support students, children, farm workers and people in need.
One of the country’s premier food and wine events, the three days of activity includes the 30th Annual Showcase: Taste of Sonoma, which will take place Saturday, September 5th from 11:00 am to 4:00 pm at Sonoma’s famed MacMurray Ranch vineyards in Healdsburg. Sonoma Wine Country Weekend will culminate on Sunday September 6th with the 17th Annual Sonoma Valley Harvest Wine Auction at Cline Cellars in Sonoma.
“Taste of Sonoma is an epicurean event unlike any other,” said Executive Producer Maureen Cottingham, “offering boundless opportunities for wine lovers and foodies alike to sip and savor the diversity of our rich farm-to-table heritage alongside the growers, winemakers and chefs who’ve made Sonoma one of the world’s great food and wine destinations.”
Some of the Highlights
• Sonoma County Appellation Grand Food and Wine Tasting: An immersion experience, with more than 150 wineries pouring thousands of wines, and over 60 local chefs whipping up divine pairings. This is a rare opportunity to go one on one with artisan producers representing the four distinct appellations of one of the most diverse and bountiful growing regions in the world.
• Sonoma's Sommelier Stars Wine and Food Tasting Tours: Sonoma's own celebrity sommelier, Christopher Sawyer, has assembled an all-star team of nationally acclaimed sommeliers who will be on-hand to provide 30 minute guided tours through the Grand Tasting Tents. With their knowledgeable guidance, guests will discover hidden gems, try new varieties, and enjoy expert insights on expanding their wine appreciation and knowledge. Registration is taken the day of the event.
• The Gloria Ferrer Bubble Lounge: Located at the entrance to Showcase: Taste of Sonoma, the Gloria Ferrer Bubble Lounge offers visitors a chance to toast the day with a bit of bubbly paired with small bites, presented by Cindy Friedman, Gloria Ferrer Caves and Vineyards Certified Wine Educator.
• The Crushpad: A unique “grape to glass” tasting and demonstration presented by local grape growers and winemakers. Guests will sample freshly picked grapes, juice from a basket press demonstrating and finally a taste of the finished bottled wine from the highlighted vineyard, presented by the Sonoma County Winegrape Commission.
• The Gourmet Kitchen: Steel Chef Competition and Cooking Demonstrations: Sonoma County's most celebrated chefs face off in a fast paced, fun and educational competition for the coveted title of Sonoma County's Chef of Steel. The audience will learn to flip, dip, chop and whip like the pros in the demonstration kitchen, where throughout the day Sonoma's top chefs will share the tricks of the trade, including new recipes, techniques and innovative ways to flavor food.
• Sonoma County Marketplace: Explore the bounty of one of the world’s most fertile food sheds brought to market by small, local family farms. Guests can browse, sample and purchase high-quality, artisanal ingredients used by local chefs and explore the new sustainable and organic area, to learn how to incorporate “green” foods and products into the home pantry.
• Silent Auction: Benefiting the Redwood Empire Food Bank: the Taste of Sonoma Silent Auction and Big Bottle Bid offers bidders a chance to take home prized bottlings from local winery cellars, one-of-a-kind etched bottles, and other terrific trips and packages.
• A Self-Guided Walk-Around Retrospective: “Legacy of the Land: 150 Years on a Russian River Valley Ranch”: Experience the living history of MacMurray Ranch through a never-before-seen exhibition detailing ranch life from the late 19th Century to today. The exhibit is displayed in the oldest structure on the ranch, called the Prune Shed in reference to the principal Russian River Valley cash crop of the early 1900s. From subsistence farming to elite Pinot Noir, the history of MacMurray Ranch tells a story of Sonoma County agriculture from the 1850s to the 21st Century. Experience this exhibition while enjoying MacMurray Ranch Wines!
Named one of the “Ten Best Wine and Food Events in the United States” by Celebrated Living magazine, Taste of Sonoma is a coveted ticket. General Admission is $150 per person. Visa Signature cardholders receive a special price of $95 per person, as well as other event perks when they use their card to purchase tickets. Grand Reserve tickets are $195 per person. Grand Reserve ticket holders receive additional privileges throughout the event and access to exclusive venues featuring rare wines, gracious hospitality and special behind-the-scenes benefits.
For more info and to purchase tickets go to: 2009 Sonoma Wine Country Weekend
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Tasting Room & Vineyard (photos courtesy of B.R. Cohn)
Located in beautiful Glen Ellen, California, in the heart of the Sonoma Valley, B.R. Cohn Olive Oil Company is committed to providing exceptional products that satisfy those hungry for new adventures in food. Since its founding the company has continued to garner numerous local and international awards as well as accolades from the gourmet world.
B.R. Cohn's Picholine olive trees, imported from France, are a rarity in a region dominated by Italian and Spanish varietals. They were planted in the 1870s as part of a growing olive oil industry that went into decline at the turn of the 20th century. In the early 1990s, Bruce Cohn and other pioneers brought about a renaissance in California olive oil leading to a new recognition of California olive oils as world-class offerings. As a natural complement to the olive oils, wine-inspired vinegars were added to the menu.
All B.R. Cohn extra virgin olive oils bear the Seal of Quality from the California Olive Oil Council, having passed a laboratory analysis and blind tasting to ensure they are free of defects. The award-winning gourmet wine vinegars handcrafted in Glen Ellen are naturally aged for 18-22 months in oak barrels using the centuries-old “Orleans process.”
During the Middle Ages wine shipped along France’s Loire River was often subjected to hot sun and compromised barrels caused some of the wine to spoil. Nestled along the river, the city of Orléans became an offloading point for this vin aigre, French for “sour wine.” Over the centuries, the local vinegar makers perfected a slow and delicate process of conversion from wine to vinegar, defining the art of superior vinegar making that came to be known as the “Orléans process.”
Vinegar is referenced in the Bible almost as often as wine, and is mentioned in Egyptian and Sumerian records dating back 5000 years. The Romans used it liberally and in 400 BC, Hippocrates prescribed it to his patients.
Planning a visit to the Sonoma Valley? Don’t miss the opportunity to explore the rare Picholine olive grove at the beautiful B.R. Cohn Olive Hill Estate Winery and discover their unique history. Just five miles north of the town of Sonoma and a 45-minute drive from San Francisco, the bucolic setting is perfect for an impromptu picnic. Stock up on supplies at the B.R. Cohn tasting room and head for the olive grove or one of their patios. Sample award-winning olive oils and ultra premium wines daily from 10:00 am to 5:00 pm, or call to schedule a tour of the property at 800-938-4064, ext. 24. The B.R. Cohn Winery is located at 15000 Sonoma Highway, Glen Ellen, California 95442.
If you’d like to purchase some of B.R. Cohn’s artisanal offerings click on any of the following:
Trio Gift Box of California Oil & Vinegars
Pear Chardonnay Vinegar
Raspberry Champagne Vinegar
Stone Ground Mustard
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Berkshire Country Road (© Sorsillo | Dreamstime.com)
The Berkshire farm-to-table movement is headed for New York City! On September 16th, the James Beard Foundation will present Berkshire Grown, an evening showcasing the culinary talents and farm-to-table efforts of several of the most innovative chefs of the Berkshire region, preparing foods raised, grown and foraged locally.
Aside from being the Summer home of the Boston Symphony Orchestra, the Berkshire region is known for its rolling hills and fertile valleys. Although the number of acres being farmed in Berkshire County has decreased since 2002, there has been a sizable increase in the number of farms, especially smaller farms, and a notable increase in young people farming, particularly women.
This is the first event by several chefs to present the culinary artisanship of the Berkshire region in a venue with the mission “to celebrate, preserve, and nurture America’s culinary heritage and diversity.” The region’s distinctive culinary styles are informed by the ever-changing bounty of New England’s seasons and the spirit of collaboration that pervades a close-knit group of farmers, producers and chefs.
Beard House Director of Programming Izabela Wojcik, states:
Considering the caliber of the participants, the James Beard House is honored to present the work of these Berkshire chefs. This event is both philosophically and literally aligned with the Foundation’s mission of promoting America’s culinary heritage and this dinner gives the opportunity for our guests to enjoy a well-rounded, distinctive culinary experience of the Berkshire region right here in Greenwich Village.
Organized by Brian J. Alberg, Executive Chef at The Red Lion Inn in Stockbridge, the Beard House event will present the cuisine of six chefs working in the verdant Berkshire region today, along with brief commentary by both chefs and farmers on the Berkshire farm-to-table movement. Alberg has been instrumental in galvanizing a Berkshire culinary movement – as a chef supporting local farms, as a grower raising his own heritage breed pigs at his Bacon on the Side Farm, and as a member of Berkshire Grown’s Board of Directors.
A Menu to Remember
The evening begins with a reception in the Beard House’s charming Greenhouse Gallery. Chris Weld, proprietor of Berkshire Mountain Distillers, will present a signature cocktail utilizing one of the fine liquors that he produces in the Berkshires. Berkshire musician and songwriter Micah Stone will serenade guests as they enjoy the following assortment of hors d-oeuvres:
• Maple Polenta Cake & Cumin Braised Pulled Pork
• Berkshire Lamb Tongue, Pickled Ramps & Creole Mustard
• Chocolate Covered “Windy Hill Farm” Blueberries
• Rabbit Terrine with Berkshire Mountain Distillers Eau de Vie & Clovertown Bread
• Hidden Pasture Farm Chicken Liver Mousse with Bill's Sweet Onions
• Roasted Beet Napoleon with Rawson Brook Chevre
The six dinner courses consist of the following:
• Ballotine of Berkshire Chicken & Hudson Valley Foie Gras with Locally Foraged Wild Mushrooms
• Seared Lila’s Lamb with Garlic & Zucchini Flan and Equinox Farm Tomato & Shallot Fondue
• Dungeness Crab with Dave’s Melon Pave,
• Farm Girl Farm Heirloom Tomatoes with Lime Supremes & Lemon Verbena Vinaigrette
• Hidden Pasture Farm Milk Fed Veal with Peace Valley Farm Fingerling Potatoes & Mighty Food Farm Greens
• Bacon on the Side Grilled Pork Loin, Roasted Kimbi Carrot Puree with Roasted Farm Girl Farm Beets & Blue Moon Shroom Ragout
The dinner course will be followed by a dessert of Lavender Blueberry Chocolate Mousse Cake with Side Hill Farm Yogurt Sauce.
The dinner takes place at 6:30 PM at the James Beard Hose located at 167 West 12th Street. The price is $125 per person for James Beard Foundation members and $165 per person for the general public.
Berkshire Region Boasts Powerful ‘Buy Local’ Movement
Small-town living, and its insular nature, along with a longstanding concern for the environment typical of people who work closely in it, has fostered a culture of sustainability that permeates life in the Berkshires. The region’s fertile valleys nurture over eighty independently owned farms that provide produce, meat, poultry, artisan cheeses and more. Berkshire Grown, a nonprofit dedicated to promoting Berkshire farms, has worked diligently for over a decade to unite the efforts of these farmers through its mission to raise awareness about the importance of maintaining open spaces as healthy farms that provide fresh, seasonal food and flowers. In addition to more than eighty member farms, Berkshire Grown also includes more than eighty dining establishments and stores that contribute to its efforts.
All of the chefs participating in the Berkshire Grown dinner are members of the Berkshire Grown organization and work to promote its mission and the importance of sustaining the local economy. There is no better embodiment of the community’s commitment to the “buy local” movement than BerkShares, the region’s legal currency that is only accepted by local businesses. Over two million BerkShares have been circulated since the currency’s introduction in 2006.
Event Benefits the James Beard Foundation
The mission of the nonprofit James Beard Foundation is “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.” It was here that James Beard lived, taught, and welcomed friends and colleagues who shared a love of food. After Beard passed away, Peter Kump founded the James Beard Foundation to celebrate, preserve, and nurture America’s culinary heritage.
Today, the Foundation administers educational initiatives, food industry awards, scholarships to culinary schools, publications, a culinary archive and library, and the maintenance of the historic James Beard House in New York City’s Greenwich Village as a performance space for visiting chefs. All of the proceeds from the Berkshire Grown event will support the Foundation’s various programs including educational workshops, culinary scholarships and seminars.
For more information and reservations, please call 212-627-2308.
If you’d like to learn more about the nonprofit venue go to: James Beard Foundation
If you’d like to learn more about the Berkshire region’s ‘Buy Local’ movement go to: Berkshire Grown
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Farmers Market (© Photographer: Eyal Nahmias | Agency: Dreamstime.com)
“Almost thirty thousand people from across the country voted for their favorite farmers markets this summer,” said Jane Kirchner, Senior Director of Marketing for American Farmland Trust. “And in the last three weeks of the promotion, we’ve seen the top 20 markets in each category change positions, sometimes daily.”
AFT designed the online contest to promote the economic and social value of farmers markets in communities, and to bring attention to the need for consumers and communities to recognize the necessity of local farm and ranchland to the existence of local food.
“Customers can visit our website and learn the top 20 markets in each of three market categories,” says Kirchner. The top three markets for each category are:
1. Small Markets (1-30 vendors) Collingswood Farmers Market, Collingswood, NJ 1,030 Votes
2. Medium Markets (31-55 vendors) Willamsburg Farmers Market, Williamsburg, VA 725 Votes
3. Large Markets (56 or more vendors) Davis Farmers Market, Davis, CA 3,060 Votes
The top three markets will each receive a shipment of “No Farms No Food®” recyclable tote bags to give away to the customers who made their top finish possible. “It’s been great fun to watch this promotion unfold,” says Kirchner. “We hope that all of the markets have seen increased interest in and visitors to their markets as a result of the promotion, and that they will participate in next year’s contest.” AFT will announce further information on the winners and ongoing efforts to support and promote farmers markets through its website and other media.
To learn more about the fine efforts of AFT and action you can take to help visit the organization's web site at: American Farmland Trust
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(Image courtesy of Glamour © 2009)
Considering it stars America’s greatest actress and tells the story of its most famous cook, it’s little wonder the film “Julie & Julia” has garnered so much attention and critical praise.
Being big fans of the thespian, the chef and tarragon, we’re pleased that our friend Amanda Williamson of Glamour called our attention to her magazine’s publication of an item by Ms. Streep’s about her regard for a classic recipe from Ms. Childs. It seems the actress’s skills in the kitchen are not in the same class as her talent on the stage and screen, timing being one major challenge. She writes, “I have usually timed everything wrong, and we have the whole meal, with the potatoes, ready right after dessert.”
Undaunted, she’s found inspiration from the words of Ms. Childs, who said, “Never apologize” and never make excuses. Ms. Streep need make no excuses when it comes to her sense of thrift. She’s offered tips on “how you make a chicken last the workweek.”
As for the recipe’s main ingredient, she writes, “And make sure it’s organic chicken with no growth hormones or antibiotics added. I like Julia’s chicken tarragon recipe.” We like Ms. Streep’s preference for sustainable food!
Here’s Julia Child’s Tarragon Chicken Recipe:
Ingredients
• 1 Three-lb. roasting chicken, rinsed in cold water inside and out
• 3/4 Teaspoon. salt, divided
• Pinch of pepper
• 7 Tablespoon butter, divided
• 8 Sprigs fresh (or 1 teaspoon dried) tarragon
• 1 Tablespoon olive oil, plus more if needed
• 1/2 Cup sliced onions
• 1/4 Cup sliced carrots
Preparation
1. Preheat oven to 325°F. Season cavity of chicken with 1/4 tsp. salt, ground pepper and 1 tbsp. butter. Insert 4 sprigs (or 1/2 tsp. dried) tarragon. Feeling ambitious? Truss chicken with kitchen string. (Learn how online at mahalo.com/how-to-truss-a-chicken.) Dry chicken well and rub skin with 1 tbsp. butter.
2. On a stove top, set casserole pot over medium heat; melt 2 tbsp. butter and add 1 tbsp. oil. When butter foam subsides, lay in chicken, breast side down. Brown for 2 to 3 minutes, regulating heat so butter is always hot but not burning. Turn chicken on another side using wooden spoons or a towel. Do not break the chicken skin! Continue browning and turning (about 10 to 15 minutes) until golden all over. Add more oil if necessary to keep bottom of casserole filmed. Remove chicken; set aside.
3. Pour out fat if there are a lot of blackened bits on the bottom of the pot. If necessary, add 3 more tbsp. butter. Cook onions and carrots on low in casserole pot, 5 minutes, without browning. Add 1/4 tsp. salt and 4 sprigs (or 1/2 tsp. dried) tarragon.
4. Sprinkle chicken with 1/4 tsp. salt. Set it breast side up over the vegetables; dab with butter. Lay a piece of aluminum foil over chicken, cover casserole with lid and reheat on top of the stove until chicken sizzles. Place the casserole pot on a rack in the oven.
5. Roast for 1 hour and 10 minutes to 1 hour and 20 minutes, basting once or twice. Chicken is done when the drumsticks move in their sockets and juices run clear.
6. Discard strings (if trussed) and serve!
If you’d like to read Meryl Streep’s thoughts on cooking in Glamour go to: Hollywood Cooking: Julia Child Is Making You Dinner
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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Salty Snacks (© Igordutina | Dreamstime.com)
A study undertaken by scientists at St. George’s, University of London, has concluded that there is a link between salty foods and sugar-sweetened soft drink consumption in children and adolescents. A link between soft drinks and weight gain in children is widely acknowledged, including soft drinks with artificial sweeteners.
According to an article published in Hypertension, a publication of the American Heart Association, the researchers stated:
If salt intake in children in the United Kingdom was reduced by half, there would be an average reduction of 2.3 sugar-sweetened soft drinks per week per child. A reduction in salt intake could, therefore, play a role in helping to reduce childhood obesity through its effect on sugar-sweetened soft drink consumption. This would have a beneficial effect on preventing cardiovascular disease independent of and additive to the effect of salt reduction on blood pressure.
It would be a fine start to eliminate salty snacks and soft drinks from all public schools as a helping hand to concerned parents. Parents might also set a good example by eliminating salty snacks and soft drinks from their homes, a small sacrifice to protect children from obesity, diabetes, and heart disease.
If you’d like to read the article in Hypertension go to: Salt Intake Is Related to Soft Drink Consumption in Children and Adolescents
To view previous posts on the topic click on the following:
1) Diet Soda Linked to Obesity & Heart Disease
2) Diet Foods & Drinks a Poor Choice for Young Children
3) Safety of Soft Drinks Under Scrutiny
We've received more good news from our friends at American Farmland Trust. Wisconsin, one of America's great agricultural states, has joined a growing list of states that includes Pennsylvania, Maryland, New York and Delaware, making major strides toward the preservation of farmland.
Wisconsin's new Working Lands Initiative will modernize the state's 30-year-old Farmland Preservation Program, develop a statewide Purchase of Agricultural Conservation Easements program, and create Agricultural Enterprise Areas to encourage agriculture in specific areas in each county. According to The New Berlin Land Conservancy, the state's agriculture officials believe the initiative "could go a long way toward ending the trend of 30,000 acres of working Wisconsin land being converted to other uses every year."
As our friend Bob Wagner at American Farmland Trust put it:
Approval for this initiative underscores the salient point that farms offer more than pastoral beauty—they are the backbone of regional economies and communities, provide food for our tables, and offer significant opportunity to protect our environment and natural resources.
Curbing sprawl and preserving more land capable of producing healthy food for generations to come...Bravo Wisconsin!
If you’d like to learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
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(Courtesy of New York Apple Association © New York Apple Association)
We’ve had so much rain in New York over the past several months I’m afraid to go more than a few blocks from home without an umbrella for fear of getting drenched by monsoon-style rain.
I don’t remember an August when there’s been more abundant greenery, but all the wetness has made it a disappointing Summer for those perennial local treats, fresh tomatoes and sweet corn. Still, there is some good news on the fresh food front. Apparently, all that rain is going to yield a tremendous crop of New York apples this Fall.
With about 45,000 acres in production, New York is the second largest apple-producing state in the U.S. So, fresh cider from the farmers market, apple crumbles and apple pie from local bakers, sliced apples on cheese and charcuterie platters and in salads, baked apples with honey and cinnamon, bring it on!
“High demand for ‘home grown’ fruit is driving consumers to fresh New York apples in bigger numbers than ever before. Many of New York’s orchards are within one tank of gas to 30 million consumers,” according to a press release from the New York Apple Association.
“Because local demand is so strong, we are relieved we should have enough New Crop apples for everyone,” said Jim Allen, president of the New York Apple Association.
If you’d like to read the entire press release on which this item was based go to: Consumers Should Expect Larger Apples from Local Growers this Fall
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U.S. Government Poster from World War II (courtesy of Library of Congress)
American families throw out about 14% of their food -- around $590 worth per year -- according to a study from the University of Arizona. Preventing that waste is what home food preservation is all about.
The White House Victory Garden is showing Americans how to get back to basics and raise healthy, nutritious food regardless of the amount of space available. From patio and container gardening to edible landscaping, gardening is America's #1 hobby, with an estimated nearly 43 million of us digging in the dirt.
Food contamination scandals, the rising cost of food, organic eating, better nutrition, bulk discounts at big box retailers – all these factors contribute to the upsurge in interest in preserving food. While there are many books on canning, freezing and pickling foods – few are as comprehensive as The Complete Idiot’s Guide® to Preserving Food by Master Food Preserver Karen Brees, Ph.D. She’s won numerous ribbons at county fairs for her canned fruits, vegetables, preserves, pickles, and dried foods. Relying on over 40 years of expertise in preserving food, Brees shows readers how easy and beneficial food preservation can be;
• Reduce food bills significantly by growing food, buying foods in season, buying in bulk, and putting up the excess for use during the year.
• A well-stocked freezer will make it run more efficiently.
• For people with special dietary concerns (low or no-salt, low or no-sugar) home canning is the answer.
• Properly home-canned veggies are often more nutritious than "fresh produce" sold in stores. These veggies may be weeks old and have traveled thousands of miles, being touched by many hands. This increases the chance of food borne illness.
• Buying canning jars at thrift stores and garage sales can cut the initial capital outlay and sharing supplies with neighbors and friends is the economical way to go.
In addition Brees offers dozens of specific recipes for the preservation of everything from fruits to meat, special instructions for preserving food for people on sodium or sugar restricted diets, information about science behind food preservation, cooking and preserving from small individual portions to bulk buying.
If you’d like to learn more about food preservation and food safety from Karen Brees Ph.D. go to:
Karen K. Brees Web Site
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(photo courtesy of Library of Congress)
An advocate for sustainable farming once said that when it comes to farming everything you're great-grandfather did was better. Today, a major challenge facing all of us who want to see a healthier and more sustainable food system is overcoming the predominance of factory farms across America.
Giant factory farms are the prime culprits when it comes to the unhealthy use of pesticides, herbicides, anitbiotics, and hormones. They foster inhumane conditions for animals and wreak environmental devastation. The government purchases their surplus production and much of that food ends up being served to children for school lunches.
The food they produce is making people sick and the vast majority of people find themselves on the hook for the medical costs that result. Enormous quantities of fossil fuels are burned to transport their products to population centers. Dealing with the pollution they cause incurs enomrmous costs for environmental cleanups. Who pays?
And if you love eating good food as much as we do, you already know that food from factory farms is quite bland when compared to food that is fresh and sustainably produced.
There's no quick and easy solution to the problem, but every small step forward takes us closer to a brighter future. We just received this message from our friends Sarah, Alex, Noelle and The Food Team at the nonprofit Food & Water Watch:
Small farmers across the country are struggling to make ends meet, yet the USDA is helping new factory farms come on line by encouraging banks to give them guaranteed loans. Family farm groups from across the country are calling on the USDA to stop backing new factory farms. Can you take action to stop new factory farms?
Factory farms have already forced out many small producers by lowering the price that farmers are paid for chickens and pigs. The tough economic times are hitting everyone hard and many farmers are losing their contracts. The USDA has bought up surplus pork, chicken and eggs for nutrition and school lunch programs to absorb some of the over-supply, but still, the agency continues to back loans for new factory farms.
To make matters worse, taxpayers pay for this bad policy twice - when the government buys up surplus production and again when low prices drive producers out of business and USDA pays for the defaulted loans.
Tell Secretary Vilsack it's time to cut off the factory farm industry. Sign a petition calling for USDA to impose a moratorium on guaranteed loans to build new factory farms.
To sign the petition go to: Food & Water Watch
To follow American Feast on Facebook go to: American Feast on Facebook
(Image courtesy of Regal Springs Tilapia)
Our friends at Regal Springs Tilapia have provided us with this recipe and we think it suits the season beautifully. They were also kind enough to send us some simple tips for grilling perfect fish along with the recipe:
Grilling fish doesn’t have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when it’s cooked through.
The Right Cut: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.
Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.
Oil before you light the grill: Spray a light coat of non-stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non-stick spray on a grate if the fire is lit!
Oil after the grill is lit: This technique is preferred over oiling the grill before it’s lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.
Oil the fish, too. Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.
It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.
Prevent Breakage: Do not flip the fish repeatedly, and do use a wide-headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.
Check for Doneness: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it's not done. Remember, too, that fish continues to cook a little after it's removed from the grill.
And here’s the fine recipe they’ve provided so you can try out their fish grilling technique:
Ingredients for 4 Servings
• 4 (6-Ounce) Regal Springs tilapia filets
• 3 Medium red onions
• 4 Cups cherry tomatoes
• 2 Lemons
• 2 Cups of fresh basil
• 1 Cup of pine nuts
• 1/3 cup L’Autunno Blend Extra Virgin Olive Oil
• 4 Tablespoons O Olive White Balsamic Vinegar
• Salt & pepper to taste
Preparation
1. Preheat grill to medium high heat.
2. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
3. Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.
4. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
5. Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).
6. Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
7. Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish.
8. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.
If you’d like to learn more about the company’s commitment to seafood that is Safe, Sustainable and Traceable go to: Regal Springs Tilapia
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
To follow American Feast on Facebook go to: American Feast on Facebook
 
Our friend Gwen Kenneally is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen and is full of great tips for cooking enthusiasts. Ever the entrepreneur, Gwen is contributing her talents as the resident culinary expert at My Daily Find, published by another friend of ours, Karen Young. It's an excellent web site and daily newsletter about the latest and greatest goings on in the San Fernando Valley.
Gwen has just teamed up with another friend of ours, Karen Young, to publish My Daily Find, an excellent web site and daily newsletter about the latest and greatest goings on in the San Fernando Valley.
Here’s what Gwen had to say about the recipe she’s just sent us:
My “vegetarian” daughter gets so excited when I do an event that includes something with prosciutto! Whatever I have left over I bring home and scramble eggs with prosciutto and basil to create fun pasta dishes or this natural combination of flavors with mozzarella and sage.
Ingredients
• 1 Baguette
• 1 Package fresh mozzarella
• 1 Clove garlic
• 16 Slices La Quercia’s Rossa Heirloom Prosciutto, sliced thin
• 16 Sage leaves
• ¼ Cup L'Autunno Blend Extra Virgin Olive Oil
• White pepper
Preparation
1. Slice the baguette ½ inch wide and lay onto a baking sheet. Brush with olive oil and bake 350 degrees for 15 minutes until golden brown.
2. Slice the garlic clove in half and rub the toasted bread liberally with the garlic, set aside. Drain the mozzarella and cut into ¾ inch slices and slice in half again to approximately the size of the bread. Place one slice of cheese on top of each round and place back into the oven for 3 to 5 minutes or until it just starts to melt. While the cheese is heating, place the olive oil in a small pan with the sage and heat until the sage is crispy.
3. Remove the baguette from the oven and season with white pepper and then drape ½ a slice of the Prosciutto on top of the mozzarella in a flower design, then drizzle with the oil that you cooked the sage in, and place one piece of crispy sage on top as garnish. Serve immediately.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog and get lots of cooking tips borne of experience, or contact her for catering, go to: Back to the Kitchen
To visit and subscribe to Gwen and Karen’s excellent newsletter and keep up with happenings in the San Fernando Valley, go to: My Daily Find
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase one of La Quercia’s world renowned artisanal proscuitto, go to: Rossa Heirloom Prosciutto, 100% Berkshire Pork
To follow American Feast on Facebook go to: American Feast on Facebook
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Just over a week ago we reported that Damon Stainbrook, former Sous Chef of French Laundry, is working with a mercury certification program, Safe Harbor, to ensure the fish used in his delicious recipes meet strict standards for mercury content and are caught using only sustainable methods – verified through its traceability program.
Yesterday, The Dolce Group, a multi-restaurant and nightclub brand backed by a myriad of celebrity investors, announced adoption of Safe Harbor’s mercury certification program, which will ensure the highest quality, healthiest fish is served to guests dining at the ultra swanky Geisha House, Bella Cucina and Ketchup restaurants in Hollywood. A Safe Harbor logo on the menu will guarantee guests that the fish they order has been individually tested and meets stricter mercury standards than those set by the FDA.
"Our restaurants are known as LA’s hottest destination for the ultimate dining experience, including a reputation for quality service and food," said David Jarrett, VP, The Dolce Group. "Worrying about mercury isn’t part of that experience – Safe Harbor will help ensure our clientele enjoy themselves, knowing the fish they’re eating has been tested."
Safe Harbor’s certification testing and traceability program will allow The Dolce Group to vet critical information including each fish’s origin, method of catch and maximum mercury level. While some restaurants and retail outlets offer "low mercury" fish, this claim is based on use of species believed to be lower in mercury, rather than testing. Geisha House, Bella Cucina and Ketchup are among the first restaurants nationwide to serve fish individually tested for mercury.
"People are increasingly concerned about mercury – so much that many are avoiding seafood altogether," said Malcolm Wittenberg, CEO, Safe Harbor. "Our technology, however, eliminates cause for concern by certifying that the fish served meets our strict mercury certification standards. For seafood lovers, this is a sigh of relief."
The following item includes a link to help you find safe and sustainable seafood: A Guide to Safe & Guilt-Free Seafood
To learn more about Safe Harbor and its traceability program go to: Is Your Fish High in Mercury?
To follow American Feast on Facebook go to: American Feast on Facebook
Boston Skyline (©andrebrilliant, courtesy of morguefile.com)
Boston has joined a growing list of cities taking steps to promote the purchase of locally grown food with Boston Bounty Bucks, a program providing vouchers that double the value of food stamps at 14 of the city's roughly 22 farmers markets.
Atlanta, San Diego and Providence already have similar programs benefiting low-income shoppers and local farmers who sell their products in urban neighborhoods. The city efforts complement new federal policies in the 2008 Farm Bill to improve access to farm-fresh fruits and vegetables for seniors, children and low-income residents.
Local farmers will get a much-needed boost in revenue from an eco-friendly program that reduces the need to ship and truck food over great distances. Shoppers who purchase fresh, locally grown produce will avail themselves of the most flavorful and most nutritious food, something that can be a real challenge for low-income urban residents, according to studies conducted at the Johns Hopkins Bloomberg School of Public Health.
According to the Bloomberg School's Department of Epidemiology, “Our findings show that participants who live in neighborhoods with low healthy food availability are at an increased risk of consuming a lower quality diet.”
Some of the communities examined were found to have no supermarkets within easy traveling distance, but plenty of fast food outlets serving processed foods high in calories and saturated fats. Even in some communities with nearby supermarkets “the availability of items like fresh fruits and vegetables, skim milk and whole wheat bread” in those stores was often found lacking.
"Place of residence plays a larger role in dietary health than previously estimated," said Manuel Franco, MD, PhD, lead author of the two studies.
If you’d like to read a Boston Globe article on the topic go to: Vouchers double value of food stamps at Boston farmers' markets
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(Image courtesy of Catch a Piece of Maine)
Catch a Piece of Maine was created with the help of family, friends and the community of lobstermen as a response to the financial realities facing lobstermen and a way of introducing folks across America to Maine’s lobstering traditions, trade and the sea.
By selling direct, Catch a Piece of Maine has toppled the barriers between lobsterman and consumer, allowing those who love to eat the freshest and most delicious lobster a chance to get to know the dedicated lobsterman who harvested their dinner. Bringing the consumer closer to the dock lets the lobsterman earn a premium and preserve the traditional working waterfront.
Lobstermen are all stewards of the sea; always making sure today’s catch is available for tomorrow’s lobsterman. The industry exemplifies hard work, tradition, heritage, and sustainability. They pride themselves on their eco-friendly manner of harvesting, producing little to no by-catch and enforcing strict laws to allow the release of all lobsters too small and too large.
Maine;s Working Waterfront
Lobstering is hard work and capital intensive, requiring boats that cost as much as a house, on top of equipment, traps and fuel. In the past several years the price of bait and fuel has tripled, while the working waterfront has been slowly disappearing.
According to the Island Institute 2007 Access Report, of the 5,300 miles of the Maine coast, only 20 miles remain as working waterfront. For the next generation of Maine lobstermen it is both an honor and obligation to preserve and share this heritage. They love the ocean and the way of life it offers. They can’t imagine working anywhere else and want to share their passion with Catch a Piece of Maine partners, while offering fresh caught lobsters that they can ship to themselves, customers and family.
The lobstermen say there's nothing like waking up before dawn and watching the sun rise as the first trap is hauled over the rail. Maine lobstermen share a camaraderie and mutual respect for the sea with their friends and family, many of whom have lobstered their entire lives. It's in their blood and nothing else matches the challenge, thrill, and passion they feel when they’re out on the water.
Show your support for Maine’s working waterfront and the values associated with it. Each month allows customers to purchase a Catch a Piece of Maine directly from the boat of the lobsterman of the month. Treat yourself or those you care about the most to a delicious and exciting feast.
To show your support for Maine’s lobstermen by enjoying a sumptuous lobster feast go to: Lobster Share
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Underwater Tuna (© Tamas | Dreamstime.com)
The thought of mercury in your seafood is enough to ruin anyone’s appetite.
That’s why Damon Stainbrook, former Sous Chef of French Laundry, is leading the way in a new “conscientious cooking” movement. He’s working with a mercury certification program, Safe Harbor, to ensure the fish used in his delicious recipes meet strict standards for mercury content and are caught using only sustainable methods – verified through its traceability program.
He’d like to share the following recipe and let people know that there is a way to create delicious, healthy and sustainable dinners.
Those in Northern California wishing to create this recipe with Safe Harbor-certified fish can do so at any local Andronico’s, DeLano’s, Woodlands Market, and The Fish Market. If these retailers aren’t nearby, those wishing to prepare the recipe should be careful if purchasing Bluefin, Albacore, and imported Bigeye/Yellowfin tuna caught by longline as they tend to have higher mercury levels and should not be consumed too often.
Ingredients for 4 Servings
• 4 Tuna steaks, 6 ounces each
• Kosher salt
• Black pepper
• Extra virgin olive oil
Zucchini Pasta:
• 4 Cups julienne green and gold zucchini
• 2 Teaspoons kosher salt
Artichoke Sauce:
• 16 Ounces peeled, seeded and diced tomatoes
• 1 Medium yellow onion diced
• 3 Cloves garlic minced
• 1 Teaspoon kosher salt
• 1 Cup diced marinated baby artichokes
• 1 to 2 Teaspoons finely minced hot or mild chile pepper, or to taste
• ¼ Cup chopped fresh basil
• Black pepper to taste
Black Olive Tapenade:
• 1 Cup pitted Kalamata olives chopped (or olives of your liking)
• 1 Big garlic clove minced
• 1 Tablespoon capers
• ¼ Cup fresh basil leaves chopped
• ¼ Cup fresh flat-leaf parsley chopped
• Pinch crushed red pepper flakes
• 1 Tablespoon red or white wine vinegar
• ½ Cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste
Preparation
1. Combine all tapenade ingredients, tasting and adding salt and pepper to taste. Cover and let stand at room temperature before serving. Makes 1 ½ cups.
2. Julienne the zucchini into long thin pasta like shape. Toss with salt and let sit in colander for 15 minutes. Zucchini will soften to an al dente consistency.
3. To make the sauce, cook onion and garlic with salt over a low heat in a heavy bottom pot until translucent, 5 to 7 minutes. Add crushed tomatoes and simmer for thirty minutes. Add artichokes, chile pepper and basil and simmer another ten minutes. Add black pepper to taste and set sauce aside to cool.
4. Right before grilling the tuna toss the sauce and zucchini together in large bowl.
5. Pull tuna steaks out of fridge fifteen minutes before cooking which will help to keep the tuna from sticking to the grill (If using). Season the tuna steaks with salt and pepper, then brush lightly with olive oil.
6. Lightly brush a grill rack, or broiler pan with a little oil. Grill tuna over coals medium high heat. Turn after about 2-3 minutes for rare tuna, 4 to 6 minutes for more medium to well done. Tuna should maintain a pink center, but will flake easily around edges.
7. To finish, twist equal portions of pasta onto four plates, top with grilled tuna and a tablespoon of tapenade.
If you'd like to purchase our favorite artisanal olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To purchase Black Olive Tapenade from the Aaron Baum and his creative team at Hand to Mouth Edibles go to: Black Olive Tapenade
The following item includes a link to help you find safe and sustainable seafood: A Guide to Safe & Guilt-Free Seafood
To learn more about Safe Harbor and its traceability program go to: Is Your Fish High in Mercury?
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Scenic Chicago (photo by Dave Cameron, courtesy of morguefile.com)
Common Threads is lucky to have friends in tasty places! On Thursday, August 6th members of the nonprofit’s exclusive Executive Chef Board will support the charitable foundation, which teaches culture and cooking to low-income children, by donating 5% of their profits for the day.
Common Threads was founded in 2004 by Chef Art Smith and his partner artist, Jesus Salguerio, to educate children on the importance of health and nutrition and to foster an appreciation of cultural diversity through food. “You have to teach children to make good choices,” Smith told People Magazine.
Smith is the founder of Gold Coast restaurant, Table Fifty-Two, where diners are delighted by his Southern fare. He’s also a former personal chef to Oprah Winfrey. Oprah viewers have seen him whipping up his crowd-pleasing creations on her show.
Here’s a list of participating Chefs and restaurants/institutions:
• Art Smith, Table 52, 52 W. Elm St., Chicago, (312) 573-4000
• Bill Kim, Urban Belly, 3053 N. California Ave., Chicago, (773) 583-0500
• Giuseppe Tentori, Boka, 1729 N. Halsted St., (312) 337-6070
• Carol Watson, Milk & Honey Cafe, 1920 W. Division St., Chicago, (773) 395-9434
• Shelley Young, The Chopping Block, 4747 N. Lincoln Ave., Chicago, (773) 472-6700; and The Merchandise Mart Plaza, Suite 107, Chicago, (312) 644-6360 (The Chopping Block will donate 5% of the profits from its classes and retail sales.)
No ticket sales necessary. Simply visit the participating restaurant/institution of your choice or call the restaurant to make a reservation.
You can buy tickets and reserve your spot now in three simple steps: Common Threads
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Free Range Chickens at Feeding Time (photo by Digiology, courtesy of morguefile.com)
Organizing efforts and negotiations by the Humane Society of the United States have convinced Red Robin Gourmet Burgers, a chain with more than 300 locations in 40 states, to switch to using only cage-free eggs. The company’s decision is being hailed as a major victory by activists working to end animal suffering on factory-farms.
The Humane Society began a campaign against battery cages in 2005, putting pressure on egg producers to cease raising chickens in stacks of small wire cages. Now there are universities, hotel chains, and some corporate cafeterias that have decided they must serve cage–free eggs.
World famous Chef Wolfgang Puck announced in 2007 that he will only use food products from animals raised under strict humane standards. The Whole Foods supermarket chain only sells cage-free eggs. It’s no surprise that Vermont ice cream maker Ben and Jerry’s, with its reputation for being a socially conscious company, wants its eggs from chickens treated humanely, but Burger King has also decided it wants cage-free eggs.
From the recent Humane Society announcement:
According to Red Robin's new plan, the Greenwood Village, Colorado-based chain will exclusively use cage-free eggs in all U.S. company-owned stores by the end of 2010. Red Robin's phase-in will begin next month, and will be one-third complete by the end of 2009.
Red Robin is also in the process of working with pork suppliers to phase in gestation crate-free pork at company-owned locations.
Great news for everyone who wants to see improved conditions for animals raised on factory-farms!
To learn more about efforts to improve the treatment of animals in the U.S. go to: Humane Society of the United States
To view previous posts on the topic go to:
1) The Search for Cage-Free Eggs Gets Competitive
2) Letting Them Roam with Mom
3) We Say Bravo Wolfgang!
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Kids at the Beach (photo by korycheer, courtesy of morguefile.com)
Food advertising on television increases automatic snacking on available foods in children and adults, according to a series of experimental studies conducted by researchers from Yale University. The research appears in the July issue of the journal Health Psychology, published by the American Psychological Association.
In one experiment, seven- to 11-year-old children who watched a cartoon that included food commercials ate 45% more snack food while watching the show than children who watched the same cartoon with non-food commercials.
From only a half hour of television viewing a day, the increase in snacking caused by food advertising would lead to a weight gain of nearly 10 pounds a year, unless mitigated by reduced consumption of other foods or increased physical activity.
In a second experiment, the researchers found that adult participants exposed to unhealthy food advertisements in TV programming also ate significantly more than those who saw ads with a nutrition or healthy food message. Additionally, these effects persisted after the television viewing. In the experiments with both children and adults, food advertising increased eating for all available foods, even foods that were not specifically presented in the advertisements.
“This research shows a direct and powerful link between television food advertising and calories consumed by adults and children,” said lead author Jennifer Harris, PhD, Director of Marketing Initiatives at the Rudd Center for Food Policy and Obesity at Yale. “Food advertising triggers automatic eating, regardless of hunger, and is a significant contributor to the obesity epidemic. Reducing unhealthy food advertising to children is critical.”
In addition to Harris, the Yale team of researchers included John A. Bargh and Kelly D. Brownell. The research was funded by the National Institutes of Health and the Rudd Center for Food Policy and Obesity at Yale.
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Alexandre Family EcoDairy Farm, Crescent City, California (photo courtesy of Cornucopia Institute)
President Obama and Secretary of Agriculture Tom Vilsack are being urged to take immediate action to repair the USDA’s increasingly dysfunctional National Organic Program (NOP). Suspect imports of grains, nuts, and vegetables from China and other countries, questionable organic milk, beef, and eggs from giant factory farms, and a cozy relationship between USDA managers and corporate agribusiness lobbyists are said to be injuring the organic label's reputation.
Consumer demand for organic foods has skyrocketed in recent years, propelling organics into a $24 billion dollar a year business. That same hunger for organics has encouraged some large corporations, factory farms, and foreign producers to move into the U.S. organic business—but without allegedly upholding federal organic production standards.
The Cornucopia Institute, a national organic watchdog representing family farmers, has sent a formal letter and briefing paper to President Obama and Secretary Vilsack, specifically asking that they take “a very strong and proactive posture in turning around management at the National Organic Program (NOP),” which they described as being “Katrina-ed” by the Bush administration. Thousands of organic farmers and consumers have also contacted the President and USDA Secretary.
“The stewardship of the organic program at the USDA has been an absolute abomination,” said Mark A. Kastel, Cornucopia’s senior farm policy analyst. “It was not just management by neglect—it was an intentional monkeywrenching of the Department's oversight of the industry.”
In the last several years, audits prepared by the American National Standards Institute and the Inspector General's office have blasted the NOP for failing to ensure that independent certification agencies, which verify organic farming and production practices, are competent and properly performing their jobs.
Washington Post Reports on Investigation at USDA
According to a July 3rd Washington Post story, the USDA's Inspector General's office has widened an ongoing investigation and is looking at the Department's oversight of private certifiers. The Cornucopia Institute formally requested the Inspector General’s investigation after Bush administration officials failed to look into alleged improprieties by management at the organic program.
Among other grievances, the Department is accused of sidestepping protections and oversight implemented by Congress. According to the Post, 65 policy resolutions adopted by the National Organic Standards Board, the expert citizen advisory panel to the NOP, have never been reviewed or implemented since 2002.
“In addition to starving the National Organic Program for adequate funding, the political environment at the USDA has always been hostile to the organic industry,” said Kastel.
During the Bush administration, political appointees at the USDA had also significantly softened penalties for organic lawbreakers and overruled stiff enforcement actions recommended by career civil servants for factory farms that were found to be willfully violating federal organic standards. Other complaints detailing abuses on factory farms were quashed or went uninvestigated.
“If organic food production and eating had not caught on so well, we wouldn't see these scofflaws doing their thing,” observed Merrill Clark, a certified organic livestock farmer from Michigan and former member of the National Organic Standards Board. Clark added, “It’s time to change the culture at the USDA.”
The Cornucopia Institute launched a “Change@USDA” campaign earlier this year and is helping stakeholders in the organic community to unite for rehabilitation of the NOP. The farm group has helped coordinate many letters from industry stakeholders, letters to both Mr. Obama and Secretary Vilsack, from farmers, retailers, business executives and consumers, supporting a sweeping management shakeup at the National Organic Program.
Positive Change at USDA
One sign that the new administration at the USDA is taking the concerns of organic and sustainable farming interests to heart was the appointment by Secretary Vilsack of Dr. Kathleen Merrigan, a Tufts University assistant professor, as USDA Deputy Secretary. Merrigan helped write the original organic law adopted by Congress as an aide to its prime sponsor, Sen. Patrick Leahy of Vermont.
“I cannot think of a more qualified public policy expert to take on this important role at what Abraham Lincoln referred to as the ‘people's department, ’” Kastel affirmed. The Cornucopia Institute, and many other farm organizations, lobbied hard for Merrigan's appointment. “I hope this is representative of President Obama and Secretary Vilsack subscribing to the old adage that ‘good government equals good politics,’” he added.
“The certified organic label belongs to the thousands of ethical organic family farmers, and their consumer allies and patrons, who have built the vibrant organic agricultural and food market,” said Peter Wiesner, General Manager at the Hungry Hollow Co-op in Chestnut Ridge, New York. “We need new management at the National Organic Program if we are to reclaim the organic label,” Wiesner said.
Family-Scale Organic Dairies Facing Crisis
As questions swirl around the handling of organics by the NOP, a true crisis is unfolding in the organic dairy sector. Ethical organic dairy farmers, and the co-ops and family-owned businesses they partner with for processing and marketing, are getting hammered by cheap, allegedly phony "organic" milk from giant factory farms and alleged predatory pricing by the $11 billion agribusiness behemoth, Dean Foods.
Dean Foods, owner of 50 different milk brands, including the nation’s leading organic dairy label, Horizon Organic, has heavily discounted their retail pricing, driving down market prices for all competitors. Dean/Horizon gets a large percentage of their milk from their Idaho industrial dairy, which has managed as many as 8,000 head of cattle, and from many other mega-farms they contract with. Just this week, it was announced that Dean Foods would come out with a "natural" version of Horizon milk products positioned as a new, lower-cost competitor to organic dairy.
"Natural milk is really conventional milk without bovine growth hormones, so Dean Foods’ introduction of Horizon “natural” dairy products is just plain profiteering at the expense of legitimate organic farmers,” said Will Fantle, research director at Cornucopia. “Unlike organics, there is no independent 3rd party verification of this claim, and “natural” fails to include other key organic practices, such as prohibitions against toxic agrichemicals, antibiotics and other drugs in livestock production, as well as unhealthy synthetic food additives in the final product,” added Fantle. Organic dairy production standards also require that the animals graze on pasture rather than being confined to feedlots on factory farms.
Meanwhile, the majority of the private-label, also called “store-brand,” milk (which is usually cheaper than branded organic milk) marketed by Wal-Mart, Costco, Safeway, Target, and other grocery chains comes from the controversial Aurora Dairy, operator of five giant factory farms in Texas and Colorado. The USDA found t |
