Grass-Fed Cow (photo by Derek Lilly, courtesy of morguefile.com)
Wisconsin Uplands’ Cheese Pleasant Ridge Reserve just scored "Best of Show" at the 2010 American Cheese Society Competition. It is the third time Pleasant Ridge Reserve has won the award, having won previously in 2001 and 2005.
Pleasant Ridge Reserve was also named U.S. Champion at the 2003 U.S Championship cheese contest. It's the only cheese ever to win both national competitions.
Pleasant Ridge Reserve is inspired by farmstead cheeses from the Alpine provinces of southeastern France. It is crafted from the raw milk of a single herd of Wisconsin cows, grass-fed and managed using natural, "old world" practices.
The aging techniques used by Uplands were originally developed in the Middle Ages when cheeses were aged in limestone caves. It is washed frequently with a brine solution, producing a variety of pleasing flavors. Because of the time-consuming hand work involved this practice is rarely used today.
Mike & Carol Gingrich
Uplands Cheese Company is owned and operated by two families: Mike and Carol Gingrich and Dan and Jeanne Patenaude. Before becoming a co-founder of Uplands, Mike Gingrich spent several years as an executive at Xerox Corp. and on a venture capital team before settling into the dairy business.
On the appeal of turning from office to dairy farm, Mike says, "It's a desire to do something outside of the corporate world, to do something with nature, to do something on your own…I have never been in a business like this where your customers are helpful, where your competitors are helpful. It's not as cutthroat."
A portion of Uplands’ profits are given to Second Harvest of Southern Wisconsin, a local food bank.
To purchase this great American original go to: Pleasant Ridge Reserve Cheese
To view a selection of fine American cheeses go to: Artisanal & Crafted Cheeses
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In the Pan (photo by Beglib, courtesy of morgueFile.com)
The new guide considers the socio-economic impact of consuming seafood and warns against turning to imported fish post-Gulf spill.
The national consumer advocacy group Food & Water Watch has just released its 2010 Smart Seafood Guide to direct consumers in making safer, more sustainable seafood decisions. This year, researchers analyzed over 100 types of seafood (60% more than in 2009) to create the only guide assessing not only the human health and environmental impacts of eating certain seafood, but also the socio-economic impacts on coastal and fishing communities.
In their 2010 guide, Food & Water Watch highlighted what they refer to as the "Dirty Dozen" -- species that fail to meet two or more of their criteria for safe and sustainable seafood. This year, the worst offender was imported coastal-farmed shrimp. According to the guide, the shrimp mostly come from countries where health, safety, labor and environmental standards are much weaker than in the U.S. This often means the shrimp were raised in crowded, dirty farms, and doused with assorted chemicals, antibiotics and pesticides, some of which are illegal to use in the U.S.
Gulf Oil Spill Raises Food Safety Concerns
"The guide comes at a critical time. We've been fielding countless questions from consumers on seafood safety after the Gulf oil spill," said Marianne Cufone, Food & Water Watch's Fish Program Director. "Unfortunately, because of the spill, many people are considering imported seafood as a safer alternative to domestic. Often, it's not.
The guide not only educates consumers on seafood selection, but also offers information on U.S. seafood production and regulation. For instance:
• Less than 2% of imported seafood is inspected.
• Over 70% of domestic shrimp and about 60% of domestic oysters came from the Gulf of Mexico prior to the spill.
• The average consumer eats around 16 pounds of seafood annually, about 4 pounds of which is shrimp.
Guiding Consumers Away from Unhealthy Choices
The guide steers consumers away from certain types of seafood like fish raised in factory farm conditions that pose threats to both the marine ecosystem and public health; unregulated imports; depleted fish (like bluefin tuna); and fish more likely to contain harmful contaminants like mercury and PCB (like swordfish).
The guide is offered as an online tool for consumers searching for seafood based on taste or U.S. region of origin. In addition, Food & Water Watch has developed a smaller, printed version for consumers to reference before making a purchase at markets or restaurants.
"It's really the most consumer friendly guide out there," Cufone said. "We're not telling you what to eat. We're providing you with important information so that you can make safer, more sustainable seafood choices based on your own personal tastes and priorities."
About Food & Water Watch
The nonprofit organization works to ensure the food, water and fish we consume is safe, accessible and sustainable. So we can all enjoy and trust in what we eat and drink, it helps people take charge of where their food comes from, keep clean, affordable, public tap water flowing freely to our homes, protect the environmental quality of oceans, force government to do its job protecting citizens, and educate about the importance of keeping shared resources under public control.
To learn more about the nonprofit organization’s new guide to sustainable seafood, go to: Food & Water Watch
For more information on the Gulf spill's impact on the availability of certain seafood items listed on the 2010 Smart Seafood Guide, check the latest government updates at:
U.S. Food & Drug Administration
National Oceanic and Atmospheric Administration
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Thistle Hill's John & Janine Putnam (Images courtesy of Thistle Hill Farm)
Ever discovered an artisanal cheese at your local farmers market that you couldn’t stop raving about to fellow foodies? Well, there is an excellent chance that splendid cheese was made from raw milk, giving it the rich flavor that processed cheeses just can’t deliver.
Many medical professionals and nutritionists have indicated that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk. They support the family farms feeding free-roaming cows on healthy grass that want to sell raw milk to folks who want to purchase it. Unfortunately, the U.S. Food and Drug administration prohibits raw milk for human consumption in interstate commerce.
The FDA Faces a Challenge in Court
The FDA’s prohibition has led the Farm-to-Consumer Legal Defense Fund and eight other plaintiffs to mount a legal challenge arguing that the federal regulations are unconstitutional. The FDA filed a motion to dismiss, but last week federal Judge Mark W. Bennett denied the motion. It is a small, but important victory for small dairy farmers, the health of consumers, and the environment.
As part of his ruling, the judge ordered proceedings in the case to be stayed 60 days to allow plaintiffs time to decide whether to file a ‘citizen petition’ with FDA. The petition would ask FDA to clarify its interpretation of the statutes and regulations giving it the power to ban raw milk for human consumption in interstate commerce.
Having survived the first round in the case, the plaintiffs have until October 18th to determine what their next course of action will be.
Yes to Small Dairy Farms, No to CAFOs
A previous post on American Feast's Sustainable Food Blog explained some of what is at stake:
Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.
Of course, people around the globe have been safely consuming raw milk and cheeses for thousands of years. Allowing the interstate sale of raw milk is an important step toward making family-scale dairy farms part of a healthier and more sustainable future.
The Farm-to-Consumer Legal Defense Fund is a nonprofit defending the rights and freedoms of family farms by protecting consumer access to raw milk and nutrient-dense foods.
To learn more about the Fund, go to: Farm-to-Consumer Legal Defense Fund
To view previous posts on the topic of raw milk, go to:
Nutritious Raw Milk Can Be Produced Safely by Local Farmers
Support Family Farmers & Get Healthy with Raw Milk
Vermont Cheese Artisans Succeed with Old World Skill
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Historic New Hope Mill (photo courtesy of New Hope Mills)
New Hope Mills has produced quality products for more than 180 years; earning it the distinction of being one of America's oldest flour mills. It may be one of the oldest, but this water-powered mill is also one of the most environmentally sound.
Leaving Clear Skies & Clean Water Over the Centuries
The mill has been operating on water power since 1823, leaving clear skies and clean water by milling the old fashioned way. In fact, at New Hope Mills, the water is improved by its use; it is aerated as it passes over the waterwheel or through the turbine. The wheel does not put a drop of oil into the water because the wheel bearing is made of a rare wood, Liqnum Vitae, that has its own lubricant.
The mill was built by Judge Charles Kellogg; just two years before he was elected to the United States Congress. Local history has it that the community of New Hope was given its name from the top of its newly built mill. After the 40-foot, 5-sided ridge pole was put in place, a man climbed to the top and threw a gallon jug of whiskey over his shoulder declaring the town of Sodom to be renamed New Hope. Charles Kellogg owned the mill until 1851, when he sold it to Horace Rounds.
The mill originally contained three runs of stone capable of 200 bushels a day. In 1892, the mill began grinding with roller mills which are still there today. Just over 60 yeasr ago the mill was purchased by Howard Weed, Hubert Latta, & Leland Weed. To this day it remains in the capable hands of the Weed family.
The most visible feature indicating New Hope Mills’ water power is the picturesque waterwheel. Although the waterwheel is its most visible feature, the mill's real power comes from the water turbine underneath the mill. The turbine can run all year round providing there is sufficient water. The mill has an ideal location and facilities for water power near a mill pond with a 28-foot waterfall. With solid management by the Weed family this venerable operation remains competitive while operating much as it did in the 1800's.
No Chemical Additives or Artificial Ingredients
For the Weed family the quality of the product is paramount. Any product that is made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York.
Most old mills today are a novelty. If still standing, they are deteriorating fast. At New Hope Mills, the Weed family takes pride in preserving an important piece of our American Heritage. You’ve got to love how they preserve our Heritage by making delicious products that protect the health of our families, while using methods that protect our environment.
There is FREE SHIPPING on all premium pancake mixes from New Hope Mills. For further info on them, go to:
Buttermilk Pancake Mix
Old Fashioned Buckwheat Pancake Mix
Apple Cinnamon Pancake Mix
Blueberry Pancake Mix
Variety Pack of All 4 Natural Pancake Mixes
Would you like to purchase some syrup worthy of New Hope Mills Pancake Mixes? Try one of these from other food artisans:
100% Pure Organic Maple Syrup
Wild Blueberry Syrup from Maine
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Native American Offering Thanks to Nature for Manoomin (photo by Greg Peterson)
Indigenous foods are true gifts from nature, and terrific for giving to discriminating foodies, slow food cooking enthusiasts, socially-conscious loved ones, or anyone concerned about the health of the environment.
Sacred Manoomin
Authentic wild rice, known as Manoomin and "the food that grows on water" to Minnesota's Native American Ojibwe communities, is hand-harvested from pristine lakes on the White Earth Indian Reservation, as it has been for centuries, using traditional methods.
Unlike the genetically modified "wild rice" grown in paddies, truly wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Chef Alice Waters served it at Chez Panisse for a special New Year's dinner. Manoomin is a central aspect of Ojibwe culture and tradition, a part of the proceeds benefit the White Earth Land Recovery Project, which works to protect the integrity of this important heirloom food.
Sustainably Harvested Seafood
If it is indigenous gourmet seafood you crave, the freshest Paddlefish Caviar from the waters of Tennessee and Wild Salmon Roe Caviar from Alaska are delicious choices.
Alaskan Smoked Wild Sockeye Salmon has exceptionally rich flavor, reddish color, and firm texture, prepared and smoked according to Alaskan tradition.
And it is nice to know that Alaska's State Constitution requires that all the seafood from Alaskan waters be sustainably harvested!
The American Eastern Black Walnut: The "Ultimate Nut"
Gathered in America’s heartland, the American Eastern Black Walnut is known to some as “the Ultimate Nut.” These walnuts are perfect for creating baked delights, and when added to salads or entrées, they turn everyday dishes into exciting signature creations with a rich, robust flavor.
"Pecan" is a Native American word from the Algonquin language, covering "all nuts requiring a stone to crack.” Creative bakers love the sweet tasting Native American Pecan because it is marvelous for any number of recipes. Both of the American wonder nuts come in a single package, the Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves.
Healthful Native Berries
The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition and their healing qualities. Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild, having crept over Maine's rocky land naturally.
A Wild Blueberry Gift Basket is a wonderful way to send some love to someone special.
Cranberries were first used by Native Americans, who discovered the wild berry's versatility as a food, fabric dye, and healing agent. Later, American whalers and mariners carried cranberries on their voyages to prevent scurvy. All-natural Cranberry Sauce made from a Colonial recipe, Cranberry Apple Chutney, Cranberry Pepper Jelly spiced with medium hot chilies from the American Southwest, and several more delicious cranberry products, are all prepared in one of New England’s most creative kitchens.
Sweet Maple Syrup
The first people to make maple syrup were the Native Americans of the Northeast who called their delicious syrup, "sinzibukwud," which means, "sweet buds." The Native Americans used it as a flavoring for breads, stews, teas, and vegetables, including cranberries. We are all forever in their debt for teaching their skills to French and English settlers.
Pure Organic Maple Syrup is available in beautifully decorated bottles. The syrup is Grade A Light Amber, the lightest of the USDA’s classifications, with the mild and delicate flavor preferred by knowing maple syrup connoisseurs.
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Organic Oranges (photo by Darnok, courtesy of morgueFile.com)
Four Out of Five Baby Boomers More Concerned About Foods They Eat
Organic foods are making a larger impact on consumers' shopping choices in 2010, according to a new survey. About three out of four adults continue to purchase natural and organic foods, but 27% of adults say that natural and organic foods comprise more than a quarter of their total food purchases this year, up from just 20% a year ago.
More than four-fifths of adults say they are now more concerned with what foods they eat (84%), they read nutrition labels more closely today (84%) and have a better understanding of how their food is produced (83%) than they did in 1980.
The survey was conducted by Harris Interactive® within the United States on behalf of Whole Foods Market® for the grocery company’s annual Food Shopping Trends Tracker report. Whole Foods Market also surveyed Baby Boomers in June via Harris Interactive about food attitudes and purchasing habits today compared to three decades ago.
A ‘Sea Change’ in Shopper Attitudes
"There has been a sea change these past 30 years in shopper attitudes toward food with a growing appetite for information on how and where food is produced to what's in the food and how it impacts health," says Michael Besancon, Senior Global Vice President of Purchasing, Distribution & Marketing for Whole Foods Market.
For a snapshot of how food buying habits have changed, Whole Foods Market asked Boomers to rank the top items nearly always in the pantry/refrigerator in 1980 compared to today.
In 1980, the top five items were:
• Milk (89%)
• Canned or frozen vegetables (83%)
• White bread (74%)
• Soda/pop (74%)
• Iceberg lettuce (66%)
In 2010, the top five items are:
• Fresh fruit (83%)
• Milk (82%)
• Fresh vegetables (79%)
• Wheat or whole-grain bread (77%)
• Canned or frozen vegetables (69%)
Comparing the two time periods, spring or mixed lettuces show the highest increase in popularity today among Boomers (59% currently vs. 14% 30 years ago), followed by wheat or whole-grain bread (77% currently vs. 34% thirty years ago), and whole grain cereal with little or no sugar (66% today vs. 26% thirty years ago).
Rounding out the top 10 list of food items that grew in popularity among Boomers over the past 30 years are food supplements, fresh fruit, specialty beverages like gourmet coffees and flavored teas, fresh vegetables, fresh-prepared entrees, salads and/or sides, ethnic foods and/or ingredients, and store brands.
Conversely, sugary cereal shows the largest decline in popularity among Boomers (63% 30 years ago vs. just 19% today), closely followed by white bread (74% 30 years ago vs. 31% today).
Most Boomers report they are now more concerned about fat (74%), cholesterol (74%) and added growth hormones and antibiotics in meat and dairy products (70%) than in 1980.
Impact of Weak Economy on Food Shopping
More than half (54%) of Boomers say they buy more organic and/or natural foods today. This finding is in line with findings from the Whole Foods Market Food Shopping Trends Tracker survey that show an increase in adults who say if prices are comparable they prefer to buy natural and/or organic foods over conventional foods (73%), and they would like to find ways to be able to buy natural and/or organic foods within their budget (72%), both experiencing a significant 7-point increase from last year's findings.
Most adults say current food prices continue to impact how they shop for groceries (84%), and the economy has impacted their cooking and eating habits (77%). Specifically, they are eating dinner at home more often and eating out less (59%) and are budgeting food shopping trips more strictly (42%). Of those adults who indicated that current food prices have affected their grocery shopping 46% say they go out of their way to look for lower-cost items, 56% say they prepare more meals at home, and 26% plan meals for the week and buy only what they need for that week.
"While the economic downturn has brought renewed attention to getting more value for less money, it is encouraging to see that shoppers don't want to cut corners on healthy, high quality food," says Besancon. The survey found, regardless of current food prices, the majority (72%) of adults say they don't want to compromise on the quality of the food they buy.
Fresh Corn (photo by Kevin Connors, courtesy of morgueFile.com)
Did you know that there are now 6,132 farmers markets in America? That represents a 16% increase over the number recorded in the National Farmers Market Directory in 2009.
The Contest Ends on August 31st
American Farmland Trust is celebrating National Farmers Market Week by unveiling the Top 20 Favorite Farmers Markets in all four categories. Anything can happen in the next four weeks before the contest ends at midnight on August 31st! Your local farmers market needs your continued support so that it can get the recognition it deserves.
Let's Keep the Movement Growing!
American Farmland Trust needs your help to promote the value of farmers markets in communities, and to make the connection between fresh local foods and the local farms and farmland that supply them. Farmers markets play a critical role in keeping farmers on the land and helping farms thrive. By providing farmers with a venue where they can provide their much sought after products, farmers markets are helping to save the land that sustains us.
Thank you for all that you do to support local farms and local farmers markets!
To learn more about the contest to select America’s Best Farmers Markets, go to: American Farmland Trust
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Can a meal be truly great without a dessert? "Maybe" was a reply that came up a few times during a small, informal poll. And then there was a welcome completion of the thought: "But why chance it?"
Our friend Robin sees no need to to take that chance and she has created a selection of gourmet chocolate sauces capable of satisfying dessert lovers everywhere. Place a jar of her creation in a microwave oven for just 30 seconds and a warm sauce du jour is ready for service over a favorite treat. Ice cream, cheesecake, fresh fruit, or homemade pound cake will all do nicely.
Robin’s Chocolate Sauce is handcrafted in northern Maine from a family recipe using only the finest, freshest ingredients. She combines pure organic cocoa, organic cane sugar and organic vanilla with local farm-fresh dairy ingredients to create a dessert topping that is simple and sophisticated, exotic and homemade. No artificial ingredients, just pure decadent goodness.
What began as a holiday gift for friends and family has gained quite a reputation among sweet tooths, cocoa connoisseurs and grandkids throughout Maine. Robin made her first batch of “Original Recipe” organic chocolate sauce in a 12-gallon steam kettle in 2004. Since then, she, her husband, and their two sons have built up the family business to produce six distinct varieties. Robin processes the sauce patiently in small batches to produce a luscious, creamy texture and flavor.
Great Dessert for a Great Cause
Awareness of global environmental issues is at the heart of the business. Robin became conscious of the not-so-sweet realities of the chocolate trade by researching where and how her ingredients are grown and produced, and by whom. She is committed to using organic, shade grown and local or Fair Trade Certified™ ingredients whenever possible. These standards are crucial to maintaining a sustainable environment, protecting migratory birds and creating healthy communities—and your children, nieces, nephews, and grandchildren will notice the sweet difference.
Robin Herself
Robin’s Chocolate Sauce is more than a delicious dessert topping. It’s a resource for the education, awareness and advocacy of the issues concerning communities and the environment both locally and globally. Every delicious spoonful of sauce is helping make a difference.
With every purchase of Robin’s Chocolate Sauce, you’re supporting the mission of the National Wildlife Federation to inspire Americans to protect wildlife for our children’s future. What could be better than getting some delicious treats and supporting a great cause!
If you'd like to order some of Robin's sublime chocolate sauces go to any of the following:
Robin's Fair Trade™ Variety Pack
Robin's Original Chocolate Sauce
Tropical Dark Chocolate Sauce
Blueberry Chocolate Sauce
Ginger Pear Chocolate Sauce
Orange Spice Chocolate Sauce
Raspberry Chocolate Sauce
Robin's Original Chocolate Sauces
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Founder Marina Marchese and the rest of the folks at Red Bee are passionate about the culinary delights of honey. Their philosophy is that every bottle of their artisanal honey is a gourmet food and can be tasted and evaluated much like wine, each one having a unique flavor profile determined by the kind of flowers visited by the bees.
The essence of a honey is dictated by the terroir, the unique combination of geographic location, climate, soil and temperature that gives each honey its complex composition and individual personality. As in winemaking, terroir dramatically affects the flavor profiles of the honeys produced.
There is just no comparison between the homogenous, processed honey common to supermarket shelves and honey crafted by a true artisan. Here is an excerpt from Marina's terrific book, Honeybee: Lessons from an Accidental Beekeeper, on her journey to becoming one of the country's finest food artisans:
It can be said that honey is only as good as the beekeepers that harvest it. Artisanal honeys are those produced by individuals using traditional methods and thus preserving the integrity of their products. With artisanal honey, quality and character are highlighted, rather than quantity and consistency. Beekeepers have to make many decisions regarding the management of their honeybees during a single season. Timing is everything, so colonies have to be at their peak strength and available to forage the fields at the exact time of the nectar flow. Beekeepers must select appropriate field locations for their honeybees and know when the nectar flow begins, when to add and remove honey shallows, and the best procedure to use to extract the honey.
(Excerpted with permission from Honeybee: Lessons from an Accidental Beekeeper by C. Marina Marchese, published by Black Dog & Leventhal Publishers, 2009.)
Red Bee Farm
Marina's Red Bee is a boutique honeybee farm located in the historical Bradley Tool section of Weston, Connecticut. The company’s charming red cottages were once the home of ballerina Gelsey Kirkland, who partnered Mikhail Baryshnikov. Working there they are inspired to create the purest artisanal honeys and sustainable products. Using old world techniques, their products are handmade in small batches using only plant-based ingredients to insure the finest quality. They never use pesticides, alcohol, paraffin waxes, petroleum or preservatives.
Red Bee's organic gardens produce culinary and medicinal herbs, vegetables and flowers for cutting. They make their organic, free range chicken eggs available locally. Red Bee Honeybee products have been a spectacular success at the New Canaan Farmers Market each summer for the last 7 years.
Red Bee Founder Marina Marchese (photo: jeffbeckerphoto.com)
Marina Marchese is a second generation Italian sharing her love of crafting artisanal products. After graduating from the School of Visual Arts, Marina traveled to Europe and Asia as an illustrator and product designer. Her unique sense of style and love of color was defined in designs that have graced the cover of WWD and greeting cards sold worldwide by UNICEF including children's products, books and magazines.
Her own Red Bee® cards were recognized by The National Honey Board after appearing in Victoria Magazine and on the cover of American Bee Journal. Marina’s love of honeybees and painting has led her to the ancient technique of painting with beeswax, made popular by the Etruscans. (The portrait at the top of this item is one of her paintings in beeswax.)
(Photo Reprinted with permission from Black Dog & Leventhal Publishers.)
Her first book, Honeybee: Lessons from an Accidental Beekeeper, is a good read on the wonders of honey and it's healing properties To learn more about it go to: Honeybee: From Hive to Home, Lessons from an Accidental Beekeeper
If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Wildflower Liquid Honey
Wildflower & Comb Honey Gift Box
Chunk Honey
Clover & Creamed Honey Gift Box
Comb Honey
Creamed Honey
Spring Clover Liquid Honey
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Squash (photo by Imagina, courtesy of morgueFile.com)
Written by Louise Infante, Vegetarian Menu Blog
Give me a few minutes and I’ll give you a very good reason to become vegetarian.
While fish serves as the major dietary way to obtain the healthy, long-chain omega-3 acids (eicosapentaenoic and docosahexaenoic acids) essential to supporting brain health, low intake of those acids by vegetarians doesn't adversely affect mood, according to newly published research from Arizona State University.
The study team conducted a cross-sectional study to check the mood of vegetarians who never eat fish with the mood of healthy omnivorous adults. A report on the study was published in Nutrition Journal.
An overall total of 138 healthy Seventh Day Adventist adults residing in Arizona and California (64 vegetarians and 79 non-vegetarians) were enrolled in the study and completed a health history questionnaire, food frequency questionnaire and a couple psychometric tests, the Depression Anxiety Stress Scale and the Profile of Mood States.
The researchers found that vegetarians had significantly lower mean intakes of long-chain omega-3 acids and the omega-6 arachidonic acid, but higher intakes of the omega-3 alpha-linolenic acid and the omega-6 linoleic acid.
According to a report published in Plant Physiology, “Seed oils are the richest sources of alpha-linolenic acid, notably those of rapeseed (canola), soybeans, walnuts, flaxseed (Linseed oil), clary sage seeds, perilla, chia, and hemp."
Vegetarians also reported less negative emotion than omnivores in psychometric tests. Mean total psychometric scores were positively in connection with the mean intakes of long-chain omega-3 acids and arachidonic acid, and inversely linked to alpha-linolenic acid and linolenic acid intake.
The study team noted there is also the chance that vegetarians may make better dietary choices and could generally be healthier and happier.
If you want to give it a try, here is a good example of a vegetarian recipe based on Italian cuisine:
Italian Spaghetti with Zucchini
Ingredients
• 17 Ounces spaghetti
• 24 Ounces thin sliced zucchini
• ½ Cup of walnut oil
• A few basil leaves
• 2 Tablespoons of yeast flakes
• Salt and pepper
Preparation
In a large skillet heat the oil and when hot, add garlic and zucchini. Raise heat and stir often to complete their cooking. They should be golden and crispy outside and tender inside. Cook the pasta, drain and sauté in pan with zucchini, basil and yeast. Serve immediately.
Nutrition Notes: Zucchini contain few calories and have no fat, but they are an excellent source of potassium, vitamin E, ascorbic acid, folate, lutein and zeaxanthin. These types of nutrients are very sensitive to heat and to enjoy their benefits you should look for a quick solution to cook or even eat raw in salads. From the therapeutic standpoint, zucchini have laxative, refreshing, anti-inflammatory, diuretic and detoxifying action.
Louise Infante
About the Author
Louise Infante writes for the Vegetarian Menu Blog. She started her blog in 2009 to raise awareness on healthy eating habits and its associated benefits. The offers vegetarian food preparation tips to help individuals live better and support those living with diseases on a daily basis. She lives with her husband in Louisiana.
To get more of Louise’s tips and tasty veggie recipes, go to: Vegetarian Menu Blog
To view the report on the ASU study cited above, go to: Vegetarian diets are associated with healthy mood states
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Denise and Bernie's Driving Goats (photos courtesy of Szarek Farms)
Szarek Farms is a great example of the old maxim, "necessity is the mother of invention". A small greenhouse grower in Central New York, the husband and wife team of Denise and Bernie Szarek cultivates tomatoes, peppers, fruits and herbs. The tomatoes are grown hydroponically using coir, an organic material made from coconut husk fiber. They do not use pesticides on their family farm.
Here's what The Nibble had to say about their delicious salsas, "Like sweet fruit salsa? Like adorable pygmy goats? Here’s the salsa for you. The line has four mascots: pygmy goat triplets and their canine “brother” Baylee. Together, they dish out nice, sweet-and-spicy salsas."
Some years back the family found itself with an overabundance of culled tomatoes and needed a way to turn them into a value-added product. With some updates to some tried and true family recipes, and the help of the adroit folks at Nelson Farms near Morrisville, New York, the "Old Goat Foods" product line was born. The flavorful ingredients include the farm fresh tomatoes, onions, and habanero peppers. Apples, peaches and pears fresh from local orchards are added to the mix.
Spike, Vinca and Violet are three pygmy goats who make up Szarek Farms’ “quality control team”. The family knows the tomatoes are ready to be picked when they see the “quality control team” being chased out of the greenhouses, by the “Old Goat” himself, (husband Bernie), after an unauthorized taste testing,
The goats are triplets and the Szareks have matched each salsa to their personalities. Spike is the big brother of the three; strong willed, stubborn and prideful of the fiery Spike’s Hot Fruit Salsa. Violet is the mild-mannered, good-natured middle “kid” for whom Violet’s Medium Fruit Salsa is named. (Miss Violet, also has a very tasty tomato-basil jam.) Vinca is a gentle baby boy and Vinca’s Sweet Fruit Salsa is a favorite with human “kids” because it’s not spicy at all!
Baylee is a Pembroke Welsh Corgi who helps keep the “quality control team” from wreaking too much havoc. He's also the newest member of the Szarek Farms family to introduce his own product. Baylee's Drunk'n Raisin Sauce was developed from a recipe used by Denise’s Grandma Tucker. She would serve it over the family’s Easter Ham or over spice cake. The Szarek’s have added just “a little” rum to give it some “zip”. It makes a delicious glaze over a grilled center cut pork chop.
The Nibble says, “…our favorite (Old Goat) product is the magnificent Drunk’n Raisin Sauce. Redolent of rum and raisins (dark and gold) in a buttery orange base, this is the product we’ll buy by the case for house gifts and stocking stuffers."
  
If you’d like to purchase some of the delicious products from Szarek Farms go to:
Baylee's Drunk'n Raisin Sauce
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
Miss Violet's Tomato-Basil Jam
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D & E Farms in Franklinville, N.J. (photo by Emily Roesly, courtesy of morgueFile.com)
The preservation of family-scale farms across the land is vital to achieving a healthier and more sustainable food sytem. Our friend Greg Plotkin of Change.org sent us the following message:
Every minute of every day, the country loses two acres of farmland to development. To make matters worse, the average age of a U.S. farmer is now 57 years old, signaling an even greater challenge than a lack of land to farm-namely, a lack of people to farm it. Ideas for Change winner American Farmland Trust (AFT) aims to keep food on our plates by securing the future of American farms. AFT is petitioning legislators to include farmland and ranch conservation in national and state farm policies.
Farmers Markets are Growing in Popularity
In 2009, the number of farmers markets in the U.S. increased by 13% from the prior 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.
Nearly a third of U.S. shoppers say they have specifically purchased locally produced food over the last month, double the number in 2006, according to food and grocery analysts IGD. Many do so to obtain the freshest produce, but a desire to support local jobs, farms and stores has also played an important role.
As Julia Child once said, “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
To learn more about the efforts of AFT and how you can support their efforts, go to: American Farmland Trust
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Fresh Strawberries (photo by Ken Hammond, courtesy of USDA)
Written by Rachel Dreskin Fingerman, Seasonal Brooklyn
It is officially strawberry time here in the Northeast. If you take a trip to the farmers market this week you'll almost certainly see rows and rows of neatly lined up cartons filled with bright red, fragrant little berries. If you're a big strawberry fan, now is the time to go a little crazy. They are just so good and so sweet right now. Plus, buying strawberries while they are in season usually results in a lower price point as well. Win, win.
Also, strawberries are an excellent source of vitamin C and flavonoids. Makes them just a little sweeter, doesn't it?
When choosing strawberries, look for berries that are firm and fragrant with bright green tops and little or no white flesh (strawberries do not continue ripening after they are picked). Check the carton for any staining, as staining can be the sign of a mushy berry or over ripeness. They perish quickly, so store them in the refrigerator wrapped in or on paper towels. Wash them just before you are going to eat them and do not remove the stems until after they are cleaned (removing the stems before washing will allow water to seep into the berry, causing it to loose some of its vitamin C content and become waterlogged).
When making jam, the rule of thumb is to use 1 part fruit to 1 part sugar but I tend to use a little more fruit than sugar to cut back on the sweetness. But don't cut back too much, not enough sugar will inhibit the jam from thickening properly. And lemon juice and zest also help to balance out the sweetness.
So, if you find yourself with an excess of strawberries, and limited time to utilize/consume them, go ahead and make this jam. And this jam is the jam (sorry, had to). It's a great way to extend the shelf life of the berries. This recipe is so simple, I'm almost embarrassed to post it, but what the heck? It makes pretty darn good jam.
Pot of Jam (photo courtesy of Seasonal Brooklyn)
Ingredients
• 2 Pints fresh strawberries, stems remove & halved
• 2 Cups sugar
• 1 Lemon, zest & juice
Preparation
1. Combine sugar, lemon juice and zest and cook on stove top over the lowest possible flame until the sugar is completely dissolved (about 10 minutes). Add in the halved strawberries and cook for 35-45 minutes over low heat or until the strawberries have broken down and the mixture starts to thicken. If the strawberry pieces are still a little big, feel free to give it break them up a little with a potato masher.
2. To test for doneness, pour a small amount of the boiling jam onto a cold plate and place it in the refrigerator for a few minutes. If the jam gels, it is ready. Pour into jars and either refrigerate and use within a week or preserve by following canning guidelines (How to Can Food).
Rachel Dreskin Fingerman
To visit Rachel’s excellent blog for more recipes and tips on fresh, seasonal cooking, go to: Seasonal Brooklyn
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Napa Valley Winery (© Don Mace | Dreamstime.com)
Farm-to-table dining has been a growing trend for some time and there is no sign it will slow anytime soon. The movement to serve fresh, local, sustainably harvested food is offering truly distinctive dining experiences and helping raise awareness of the delicious alternative to heavily processed foods shipped from factories.
One meal at a good farm-to-table restaurant should convince anyone that foods are at their most flavorful and nutritious when served at their freshest. Eating seasonal foods produced without chemicals, whether grown at home or in a community garden, or purchased from a trusted local farmer, makes for better health and a cleaner environment.
The Bounty of California’s Napa Valley
The Napa Valley in California is one of America’s most rare and precious agricultural preserves. Home to the founders of America's fine wine industry, its towns and villages also present a bounty of crops for an authentic farm-to-table dining experience regularly enjoyed by visitors and locals alike. The very word Napa stands for ‘Land of Plenty’, the original meaning given to the region by its first inhabitants, the Wappo Indians.
Many Napa Valley restaurant chefs cultivate their own orchards, vineyards and gardens teeming with rows of basil, eggplant, squash, pomegranates, figs, tomatoes and of course grapes. The freshness makes a huge taste difference, as is regularly noted by restaurant patrons and those culinary institutions dishing up annual accolades. Even those who do not have gardens of their own largely rely on the bounty of area farms and local farmers markets.
The Napa Valley Destination Council has prepared a short list of those Napa Valley restaurants with gardens of particular note:
• Ad Hoc, Chef Thomas Keller’s casual restaurant located in Yountville, features American comfort classics in a relaxed setting reminiscent of home. The restaurant’s 4-course prix-fixe menu is crafted daily, featuring the finest, in-season ingredients sourced from its own culinary garden.
• Bouchon bistro, also in Yountville, and another of Thomas Keller’s restaurants, features traditional bistro inspired cuisine in a vibrant atmosphere reminiscent of classic Lyonese café dining. Fruits and vegetables, as expected, come from the restaurant group’s culinary garden, located across from The French Laundry.
• Again hailing from Yountville, the farm-fresh restaurant menu at the Bardessono Inn is based on locally sourced organic ingredients, with much of the produce coming from the hotel's organic gardens and an orchard on the old Bardessono estate. Inspired by the abundance of the Napa Valley, executive chef O’Toole’s menu draws from local growers, farmers’ markets and the restaurant’s own on- and off-site culinary gardens. Bardessono has earned LEED Platinum certification.
• Brix Restaurant and Gardens draws on the bounty of their vineyard, orchard, vegetable and flower gardens. Comprised of raised boxed beds and in-ground beds, Brix grows crops year-round including tiny salad greens, fava beans and strawberries in the spring; French beans, eggplant, tomatoes, berries and melons in the summer; apples and pears, hard squash, potatoes and fresh onions in the fall; and Meyer lemons and sweet limes, sweet peas, Brussels sprouts, cauliflower Romenesco and butter lettuce in the winter. It¹s not unusual to see the restaurant¹s chefs out in the garden gathering fruits, vegetables and herbs for the day¹s specials.
• Cindy’s Backstreet Kitchen and Go Fish of St. Helena, along with Mustard’s Grill in Napa are owned and operated by Cindy Pawlcyn, one of the first female chefs to champion fresh, local, seasonal food. Along with cultivating a 1½-acre organic garden at her home, her Mustards Grill and Go Fish eateries feature organic gardens that supplement the other locally sourced produce used in her dishes. This culinary pioneer of Napa regional cuisine has made a solid commitment to seasonal inspiration and the use of the region’s bountiful harvests as the fresh ingredients for brilliantly delectable creations.
• The French Laundry in Yountville is known for being a perennial finisher in Restaurant Magazine’s list of Top 50 Restaurants of the World and since 2006 the sole Michelin 3-star recipient in the region. Lesser-known, but directly across the street from this esteemed restaurant is its three-acre garden that one can meander through in the morning before enjoying its bounty served in impeccable comfort and style that evening. Additionally, the nearby Jacobsen’s Farm offers a variety of organic produce and products which the restaurant has incorporated on their menus since opening. Not too surprising, vegetable dishes and salads are often unexpected stars of dinner, and so they also offer a vegetarian menu for the same price as their normal 9-course tasting menu featuring French cuisine with contemporary American influences.
• Chef Ken Frank is credited with pioneering a style of cooking that today is known as “California Cuisine.” For the past 30 years his focus has been on using only the finest, often local artisanal ingredients. His latest of many culinary ventures, La Toque Napa moved to its current location at the Westin Verasa in Napa in 2008 and subsequently earned a Michelin star in 2009. Frank, along with a small cadre of local restaurant chefs, work the one time Copia complex garden as a co-op that includes chefs from Hog Island Oyster Company, Zuzu, Angele, Restaurant Pearl and C Casa Taqueria, which is opening soon in Napa’s Oxbow Public Market.
• Long Meadow Ranch, Winery & Farmstead in St. Helena has opened the Long Meadow Ranch Winery & Farmstead restaurant, a sustainable food, wine and agricultural center. Farmstead restaurant offers fresh farm-to-table dining and is open for lunch and dinner daily. The new Long Meadow Ranch Winery Tasting Room, that opened in December, features wine and olive oil tastings, while docent-led vegetable garden and wine flavor tours provide engaging educational experiences for lovers of local food and wine. At their Rutherford Gardens, visitors can purchase fresh vegetables, fruits, eggs, grass-fed beef, and flowers and enjoy a walk through the beautiful demonstration gardens.
• At the Meadowood Napa Valley in St. Helena, you should really experience Chef Christopher Kostow’s talents in The Restaurant at Meadowood. A Michelin 2-star recipient, this understated restaurant is pleased to serve wines from a neighboring vineyard while the honey on the table is from Meadowood’s own hives and the olives from their orchard. The heirloom tomatoes and other fresh produce, as well as edible flowers, are picked at the perfect ripeness each day from the restaurant’s gardens and taken straight into the kitchen.
• Ubuntu (which combines a highly praised "vegetable" restaurant with a yoga studio) is one of the nation’s most highly recognized vegetarian restaurants. They have recently earned a 2010 Michelin star rating for their surprisingly seductive dishes, have been listed as one of the ten best new American restaurants in The New York Times, and feature a chef who was nominated for a 2009 James Beard Foundation Award. As one would expect, their produce comes from its own gardens. Located in the city of Napa.
• The Carneros Inn is adding a new ½-acre culinary garden this summer, which will supply the Inn, restaurants, and spa with fresh vegetables, herbs and flowers year round.
For more information about America’s legendary wine, food, and wellness destination, go to: The Legendary Napa Valley
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Omelet (photo by beglib, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
A query came across my desk this morning, asking for tips on buying the best packaged breakfast food. What products could I recommend?
The answer is simplicity itself. A hard boiled organic egg. Comes in its own wrapper. Can be eaten on the run. 60 calories, nutrient dense, and easy to do.
Now there are some caveats about boiled eggs. If you ever boiled eggs and noticed a green ring between the yolk and the white? That’s because you had the temperature too high and boiled them too long and hard.
Linda West Eckhardt
The best way to cook eggs is to put a dozen in a large pan, cover with cold water, set the timer to 9 minutes, and bring them to a fast boil over high heat. Turn the heat off after 9 minutes and let them stand. Remove to a bowl and store in the refrigerator.
Then you have eggs for whatever you need. A couple for breakfast, hot or cold. The basis for fantastic Devilled eggs. Egg salad. You name it. The egg, packaged in its own shell, is an almost perfect food.
The egg is good for the low carb dieter and every body else. We have lots of recipes for eggs in our e-book, The Silver Cloud Diet.
As for all those processed foods in packages posing as instant breakfast foods? Nothing more than junk food in a fancy dress.
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
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Kids at the Beach (photo by korycheer, courtesy of morgueFile.com)
Congratulations to the District of Columbia City Council for unanimously approving the D.C. Healthy Schools Act on June 2nd, which will provide new and innovative guidelines to offer students healthy meals at school. This auspicious law will establish local nutritional standards for school meals and make plant-based meal options and non-dairy beverages more widely available at schools within the D.C. area.
Amongst many positive effects the law will have, the D.C. Healthy Schools Act will encourage school districts to offer vegetarian meals to students on a weekly basis; will instruct public and charter schools to inform families and guardians that plant-based meals and non-dairy beverage options are available if a request for such items is made; and will provide additional funding for the purchase of fruits and vegetables by school districts, thereby making these healthy foods more affordable to schools within the area in question.
“By passing this law, the D.C. City Council has taken a significant stand for the health of the capital’s students,” notes Dr. Allan Kornberg, executive director of Farm Sanctuary, a leading farm animal protection organization. "As a pediatrician with more than 25 years of experience, I have seen first-hand the extraordinarily harmful effects of unhealthy diets on children. Providing nutritious, cruelty-free food to students is a basic yet incredibly vital way to immediately improve the lives of our nation’s youth.”
Healthy School Meals Act Being Considered by Federal Government
Beyond the realm of D.C., Farm Sanctuary has launched a national campaign to pass the much-needed federal Healthy School Meals Act (H.R. 4870). As an amendment to the Child Nutrition Act, this new legislation would offer financial incentives to school districts throughout the country that offer students plant-based food options and non-dairy beverages.
Not only would H.R. 4870 assist in improving the health of the general youth population, but it would also bring relief to many students who refrain from consuming animal products for ethical, environmental, religious, or other reasons. Previously, students wishing to abstain from consuming dairy were required to have a note from a doctor before being offered any alternatives. Should the Healthy School Meals Act pass, this requirement would be rescinded and those students would be offered nutritionally equivalent alternatives.
Dr. Kornberg comments:
The D.C. Healthy Schools Act will allow schools within the city that cannot currently afford to do so to provide healthy, plant-based options to their students in the very near future. With the federal Healthy School Meals Act, we hope to extend this ability to schools around our nation, allowing students to receive proper nutrition and to have vegan, non-dairy options at school meals, regardless of a district’s financial constraints.
About Farm Sanctuary
Farm Sanctuary is a leading farm animal protection organization. Since incorporating in 1986, Farm Sanctuary has worked to expose and stop cruel practices of the "food animal" industry through research and investigations, legal and institutional reforms, public awareness projects, youth education, and direct rescue and refuge efforts. Farm Sanctuary shelters in Watkins Glen, N.Y., and Orland, California, provide lifelong care for hundreds of rescued animals, who have become ambassadors for farm animals everywhere by educating visitors about the realities of factory farming.
To learn more about the nonprofit’s efforts, go to: Farm Sanctuary
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Grazing with Mom (photo by Emily Roesly, courtesy of morgueFile.com)
Dairy cows grazing in pastures produce milk more likely to keep your heart healthy than cows raised in concentrated animal feeding operations (CAFOs), according to a report in the American Journal of Clinical Nutrition.
The report was based on research conducted by scientists from the Harvard School of Public Health, the Michigan School of Public Health, and the University of Costa Rica. The study was conducted in Costa Rica, where dairy cows are pasture-grazed.
The researchers concluded that dairy cows grazing in pastures have more conjugated linoleic acid (CLA) in their milk than cows fed grain. CLA and the omega 3 fatty acids considered beneficial to keeping a healthy heart are not typically found in the vast majority of cattle in the U.S., which are raised on corn in CAFOs.
One of the study’s authors, Hannia Campos of the Harvard School of Public Health, told Reuters, “Because pasture grazing leads to higher CLA in milk, and it is the natural feed for cattle, it seems like more emphasis should be given to this type of feeding.”
Graze Cows n Pastures for Less Foodborne Illness
Much of the foodborne illness plaguing the nation’s food supply could be eliminated by grazing cows in pastures. Deadly E. coli contamination comes largely from beef and dairy cows fed in CAFOs. Family farms caring for pasture grazing cows face tough competition from CAFOs, where most of the cattle in the U.S. is kept. The densely penned cows are fed genetically modified (GM) corn grown with massive government subsidies.
Pasture Feeding is a Better Environmental Choice
The corn fed to cattle in CAFOs requires a great deal of fossil fuel to produce and poisonous pesticides are used in growing that corn. The vast amount of manure produced by the thousands upon thousands of tightly confined animals poses a very real threat to human health and the environment. In contrast, the manure from the cows grazing in pastures serves as rich fertilizer for the grasses on which those cows feed.
The U.S. Department of Agriculture requires organic animals to be out on pasture for not less than 120 days per year and to receive at least 30% of their feed from pasturing during the grazing season.
To access the full report cited above, go to: American Journal of Clinical Nutrition
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
Drink GM-Free Milk! (© Hallgerd | Dreamstime.com)
Our friends at Organic Valley Family of Farms have sent a timely reminder that genetically engineered or modified (GM) alfalfa has the capacity to destroy organic milk dairies. Cows producing organic milk are largely fed on alfalfa, and by law they cannot be fed GM crops.
If GM alfalfa makes its way into organic fields, those fields will be lost as a source of feed to organic dairy farmers. Just a wind blowing in the right direction would be enough to bring about the destructive contamination. So Organic Valley is asking folks to sign on to a letter asking the USDA to "Maintain the Ban" on genetically engineered alfalfa (see below).
Keep Children's Milk Free of Hormoes & Antibiotics
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. Families should not have to see the health of their children suffer so that a few large corporations can enjoy ever greater profits.
We are all indebted to the small farmers who took the risk of undertaking organic farming in order to produce healthier food, leave clear skies, clean water, and rich soil. According to a report from the USDA organic dairies are smaller than conventional dairies and 63% of their dairy feed is from pasture during grazing months.
A final word from Organic Valley Family of Farms, “Thanks for all your support for family farmers and a sustainable organic future for all!”
To take action to “Maintain the Ban” on GM alfalfa, go to: The Center for Food Safety
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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
Field Trip (photo by Daisy Durham, courtesy of morgueFile.com)
Students in New York City are about to learn how their carrots and potatoes travel from the ground to their plates. This past Thursday, Mayor Michael Bloomberg and television personality Rachael Ray unveiled a series of new programs to promote healthy eating among the City’s youth.
Sponsored by Rachael Ray and her Yum-o! organization, the new programs will connect the City’s students to existing community gardens or help them build gardens of their own. In addition to supplementing cafeteria food with fresh, healthy, locally-grown produce, the plan will encourage young New Yorkers to learn where their food comes from and encourage youth to incorporate more fruits and vegetables into their diet.
Yum-o! was launched in 2006 by Rachael Ray. According to the organization's web site, it is "a nonprofit organization that empowers kids and their families to develop healthy relationships with food and cooking by teaching families to cook, feeding hungry kids and funding cooking education and scholarships."
Nearly 1 out of 3 American Children is Overweight or Obese
“At a time when diabetes and other obesity-related illnesses are on the rise across all age groups, we commend New York City for placing an emphasis on healthy plant-based foods,” said Dr. Allan Kornberg, Farm Sanctuary’s executive director, who has practiced both primary care pediatrics and pediatric emergency medicine. “The growing concern for the health of this nation’s children is definitely warranted. Nearly one in three American children is overweight or obese, and obese kids are more likely to exhibit risk factors associated with cardiovascular disease, the leading cause of death in the United States.”
“Americans can reap dramatic health benefits by switching to a plant-based diet. Vegans and vegetarians reduce their risk for high cholesterol, high blood pressure and type 2 diabetes. As New Yorkers connect the dots and become better informed about the origins of their food, we hope that they will be moved to make positive choices for their health and compassionate choices for farm animals.”
Farm Sanctuary has actively advocated the promotion of green foods for children and all Americans for reasons of health, environment and compassion through the nonprofit’s Green Foods Campaign. The campaign encourages citizens to get involved in local politics to promote education about and increase access to plant-based foods in their communities.
To learn more about Rachel Ray’s organization, go to: Yum-o!
To learn more about the nonprofit’s efforts, go to: Farm Sanctuary’s Green Foods Campaign
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Raspberries! (photo by Marcin Modestowicz, courtesy of morguefile.com)
Last week we published a photo of a duck who keeps strawberries free of pests on an organic farm in the Catskills region of New York State. At Heidi's farm in Corrales, New Mexico a flock of native Rio Grande turkeys control the insect population amongst the hedge rows of raspberies. No need for poisonous pesticides!
It’s the combination of hard work and best practices on the part of Heidi and her brother Doug that make the incomparable organic jams of Heidi’s Raspberry Farm possible. It all starts with hand-picked, fresh fruit, and making their mouth-watering and nutrtious jams begins with a meticulous approach to sustainable methods on their farm in Corrales, New Mexico.
Corrales is a unique agricultural village farmed by families who have been living there for generations. Located on the Western bank of the Rio Grande, the land has been tilled since 500 A.D. Back then the ancestors of the present day Pueblo Indians reaped harvests in the fertile valley. Subsequent populations of Spanish, French and Italian families settled there to raise grapes, apples, livestock, and now, gloriously healthy raspberries!
Having grown up in this special place Heidi and Doug are dedicated stewards of the land and keepers of a healthy environment. They are truly “walking the walk” when it comes to best practices for preserving the sustainability of their farmland and the health of their community. Doug has converted the farm to a drip irrigation system that makes the most efficient use of precious water. He provides hives in the field for the honeybees that pollinate the delicate raspberry blossoms.
Heidi, Maker of the Best Raspberry Jam We've Ever Tasted!
They’ve been selling organic raspberry jam, fresh raspberries and cut flowers at the local farmers markets in Santa Fe, Los Alamos, Corrales and Albuquerque for several years now. By personally selling their delicious fare Heidi and Doug have made a lot of wonderful friends. They’ve also built a loyal following of appreciative customers who keep coming back for more of their amazing jams!
If you'd like to order some of Heidi's incredible raspberry jams click on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try a simple recipe using one of Heidi's great jams go to: Chicken Breasts with Raspberry Ginger Sauce
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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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
Catskills Duck Keeping Strawberries Free of Pests (photo courtesy of AIWF)
Every foodie knows what asparagus, spinach, carrots and chicken taste like, right? Actually, a recent tasting demonstrated that only those who have savored organically grown varieties served at the peak of their freshness truly know nature’s magic.
Displays of produce available year round at the supermarket may look impressive, but most of the flavor gets lost when it ages while being transported great distances. Produce grown with chemical fertilizers will never match the flavors that develop when plants are grown in soil kept healthy with organic methods.
AIWF and Stone & Thistle Farms Join Forces
At a recent tasting of superbly prepared dishes Chef David Toutain certainly dazzled with his creativity, but the indisputable stars of the evening were the incredibly fresh and organic ingredients that went into his menu. The setting was “A Chicken in Every Pot: Organic, Meadow Raised Chicken and Produce from Stone & Thistle Farms.” The event was produced by the New York Chapter of the American Institute of Wine & Food (AIWF) on a recent night in Manhattan.
Stone & Thistle Farms do their good work in upstate New York’s Catskills region. AIWF is a non-profit organization founded by Julia Child, Robert Mondavi and others in 1981 “to enhance the understanding, appreciation and quality of what we eat and drink.”
David Toutain’s evident flair for applying classic French techniques to thoroughly modern dishes delighted foodies attending the event, but even his simple preparation of the spinach was striking for the difference freshness and organic growing can make.
Here’s a look at the menu enjoyed at the AIWF tasting:
• Asparagus with mousseline of blood orange & thyme foam
• Spinach with black sesame & carrot puree
• Chicken liver mousse & shallot confit
• Cornish Cross Chicken with orzo & ramp pesto
• Rhubarb with barley syrup infusion & ginger “sable”
The wine selection was by Robin Kelley O’Connor of Sherry Lehmann. Those lucky enough to make it to the tasting were also given gift bags of ramps freshly dug by the Catskills’ Allison Bennett to take home.
More Local Organics Please
Growing food without chemicals predates history and was once the only way to farm. We need more of it today. It not only produces healthier food, it leaves clear skies, clean water and makes eating a lot more fun.
To learn more about AIWF, the sponsor of the event, and the events they will be presenting in the future, go to: The American Institute of Wine & Food
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Veggie Garden (photo by Seemann, courtesy of morgueFile.com)
Harnessing the power of people who grow their own nutritious, delicious, and sustainable food to help others do the same.
Written by Roger Doiron, Kitchen Gardeners International
The Obama family is celebrating the first anniversary of their new kitchen garden, but in my house we're putting two candles on the organic carrot cake and making a wish for our national food gardening future.
Two years ago this week, my family and I planted a little garden of our own in the middle of our front yard. As luck would have it, we live in a little white cape with southern exposure which allowed us to claim that we had planted something much more noteworthy: a new food garden on the south lawn of the "white house."
Although the major networks were not present for our groundbreaking event, that didn't stop us from growing some media coverage of our own. We produced a short Internet video of our white house garden planting and used it to urge presidential candidates John McCain and Barack Obama to follow suit upon taking office.
The clip went as viral as a gardening video can hope to go, appearing on many busy websites and, ultimately, on national TV. Fast-forwarding to the present, I am happy to report that both "white house" gardens are flourishing and that a new food garden revival has taken root.
Like the Victory Garden movement of the previous century, war once again provides the context for this revival, but this time it's not nation against nation, but people waging a struggle for health, their own and that of the planet.
Whether the current home-grown revival sends its roots deeply and broadly enough in society to make a significant impact on social and environmental issues remains uncertain. According to a recent survey by the National Gardening Association, 1 million new food gardens are planned for 2010.
That may sound like a large number, but when it's compared with the estimated 20 million Victory Gardens planted in 1943 when the U.S. population was half what it is now, it would seem that we're only scratching the surface.
This brings me to my birthday wish. First lady Michelle Obama has been the best gift the food-gardening movement could ask for this past year, but I'm hoping that millions of new people will follow her example this year. To bring these new gardeners into the movement, we need to educate them about the diverse contributions food gardens can make to families, communities, and our country's national security.
Many people, including policy-makers, think that a number of new little gardens won't add up to anything more than a hill of beans, but our history proves otherwise.
At the peak of the Victory Garden movement, gardens behind homes, schools, prisons, workplaces and in vacant lots were growing 40 percent of the nation's produce and helping to conserve financial and natural resources at a time of crisis.
Last year, my wife and I did some garden math of our own to offer a more contemporary example. We weighed, recorded and priced every item coming out of our yard, front and back, over the course of the growing season. By the time we were done, we calculated that we had saved over $2,200 and had met roughly half of our family's produce needs for the year.
And the food was not only delicious and low in carbs, but also low in carbon, having traveled less than 50 feet from plot to plate. Saving money is one financial incentive for growing kitchen gardens, but it shouldn't be the only one.
Each year, we manage to find billions of tax dollars to subsidize corn and soybeans, which are used to sweeten soft drinks and fatten livestock.
Surely some of those funds would be better spent sweetening the deal for gardeners through innovative fiscal incentives and grants for new school and community gardens.
We already provide tax breaks to encourage families to put solar panels on their houses, so why not encourage them also to grow solar-powered food behind those houses?
Whether we organize it now or it organizes us later, a food garden revolution is coming and that's a very good thing.
In fact, the only downside I see is a nationwide glut of summer squash, but hopefully many new gardeners will follow Michelle Obama's lead in sharing some of their bounty with neighbors in need.
Doing so would not only make for a better-fed nation but a more socially just one too. When it comes to the next healthy, home-grown revival, everyone should have a place at the table.
Roger Doiron of Scarborough is the founding director of Kitchen Gardeners International, a nonprofit group promoting home gardens.
To learn more about Roger's organization and get some great gardeninbg advice, go to: Kitchen Gardeners
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
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Amish Farm (photo by Marianne Venegoni, courtesy of morgueFile.com)
May arrived with reports of “superweeds” that have developed a resistance to the herbicide Roundup, which is used extensively in monocultural agriculture where single crops predominate on large farming operations.
An alarming article in The New York Times says there are now "10 resistant [weed] species in at least 22 states infesting millions of acres, predominantly soybeans, cotton and corn."
Subsidized Failure
Soybeans, cotton and corn are heavily subsidized by the United States government. Those subsidies have helped them become some of the most widely grown crops in American agriculture. Those crops are now common ingredients in a tremendous number of products.
The plants were genetically modified (GM) to be resistant to Roundup, so the herbicide could be used to destroy weeds without harming crops. With the emergence of the “superweeds” farmers are likely to go back to conventional herbicides to kill the Roundup-resistant weeds threatening huge fields of GM crops.
A Predictable Disaster
Author and nutritionist Marion Nestle points out in a recent article for The Atlantic that the Union of Concerned Scientists predicted that the widespread planting of GM crops would produce selection pressures for Roundup-resistant weeds. The Union’s Jane Rissler and Margaret Mellon wrote that these would be difficult and expensive to control. They made that prediction in 1996.
Only the Most Recent Setback for GM Crops
This is just the latest in a string of failures for GM crops. In May of 2009, the American Academy of Environmental Medicine called on "Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks."
As for the claim that GM foods are needed to feed a hungry world, Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists Food and Environment Program has concluded "...that GE (genetic engineering) has done little to increase overall crop yields." And a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
Require the Labeling of GM Foods
Many people are unaware that they are regularly consuming GM foods because they are not labeled as such. Giant agribusinesses do not want the labeling of GM foods because consumers don’t want to buy them. They are even opposed to the labeling of foods as GM-free. (GM foods are prohibited from being used in food that carries the USDA’s organic label.)
As Elise Pearlstein, producer of the Oscar nominated film Food Inc. has said, "It's outrageous that genetically modified foods don't need to be labeled...Whatever your position, you should have the right to make informed choices, and we don't."
To view an interactive graphic by The New York Times on the spread of “superweeds” across the U.S., go to: Where Weedkiller Won’t Work
To view The Atlantic article by Marion Nestle cited above, go to: Roundup Red Alert: U.S. Farms Grow Superweeds
To follow American Feast on Facebook go to: American Feast on Facebook
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Fresh from the Farm (photo by Pura Vida, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Nicholas Kristof,of the New York Times, reported May 06, 2010 on the President’s Cancer Panel Report, a 200 page tome that warned of dire consequences to Americans’ health without a much more rigorous regulation of chemicals.
The report warns about exposure to chemicals, particularly among pregnant women. More than 300 chemical contaminants have been found in the umbilical cord blood of newborns, meaning that children born into this society come, pre-polluted.
The distinguished medical experts who comprise this sterling panel include Dr. Margaret Kripke, an immunologist at M.D. Anderson Cancer Center in Houston, and Dr. LaSalle Leffall, Jr, an oncologist at Howard University. Both were appointed by President Bush.
A Toxic Chemical Stew
Weak laws, lax enforcement and fragmented authority have created a toxic chemical stew that we all live in. Dr. John Salerno has been writing about this topic for at least eight years and has treated patients in his New York practice for ailments ranging from heavy metals poisoning to cancers that can be traced back to chemical exposure.
“I have seen a serious rise in the number of patients coming to me suffering from toxic metals poisoning. I have a number of Japanese patients who suffer from mercury poisoning as a result of eating fish. I find that an aggressive course of action is necessary to resolve these serious health issues. We start with organic food and clean water,” says Dr. Salerno.
Protect Yourself & Your Family
One of the most alarming results of the study is that 41% of Americans will be diagnosed with cancer during their lifetime, and many of those cancers can be traced back to a polluted environment.
This includes food, and that is why the Silver Cloud Diet has always recommended a diet of whole, unprocessed, organic food. The good news is that the availability of organic food has gone totally mainstream. Even Walmart has become active, and now is the nation’s largest retail purveyor of organic produce.
Clean drinking water is another serious issue. While the use of plastic bottles and bottled water has come into question, it is best to filter tap water at home to guarantee a source of unpolluted water. Store water in stainless steel or glass containers.
If you have a job that exposes you to chemicals, remove your shoes before entering your house. This included medical workers, factory workers, and any other workers whose occupation exposes them to chemicals. Work clothes should be washed separately from the other laundry in the household.
Choose Food without Pesticides, Chemical Fertilizers & Growth Hormones
In addition to choosing food grown without pesticides, chemical fertilizers and growth hormones, avoid meats that are cooked well-done.
Check radon levels in your house because this is a natural source of radiation linked to cancer.
For the sake of your children, choose foods, toys and garden products with fewer endocrine disrupters or other toxins. (see www.healthystuff.org for more information.)
We here at The Silver Cloud Diet have seen remarkable improvements in people’s health who adhere to our diet regimen. Not only does their weight normalize but their blood panels improve and their general sense of well being, health and vigor returns.
The body can heal itself with a bit of intervention on the part of the patient.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To 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
Fresh Carrots (photo by Kevin Connors, courtesy of morgueFile.com)
Reports of schoolchildren unable to identify common fruits and vegetables have been disturbing, to say the least. Obesity rates are at record levels and one of every three American kids born in this century is expected to develop Type 2 diabetes, a dangerous disease once virtually unknown to afflict children.
The National Sustainable Agriculture Coalition (NSAC) says Farm to School programs have a proven track record of increasing farmers’ incomes while also improving the nutrition and food literacy of schoolchildren. “Farm to school programs are cost effective and should be part of a robust child nutrition reauthorization that we hope will move soon,” said Kate Fitzgerald, Senior Policy Associate at the National Sustainable Agriculture Coalition.
Grassroots Effort Underway
NSAC is one of 41 national organizations that delivered a letter to House and Senate leaders last week, urging them to include $50 million in mandatory funding for programs linking farmers with local schools as part of the 2010 Child Nutrition Act reauthorization.
Says Ms. Fitzgerald:
We know that we need to do a better job of ensuring that school food programs provide the best food possible for children. This is the rallying call of many prominent dietitians, educators, and doctors, as well as First Lady Michelle Obama. Food sourced from local farms is freshest and combined with teaching children about where their food comes from, provides children the knowledge they need to make good food choices for the rest of their lives.
Long-Term Economic Benefits
Farm to school programs offer immediate and long-term economic benefits. According to a study in Oregon, every dollar school districts spent on purchases of local food stimulated an additional eighty-seven cents in economic activity. Keeping kids healthy should also impact soaring healthcare costs and lost productivity due to illness when those kids become adults.
“Farm to school increases farm sales and because the money stays locally, it generates a ripple effect throughout the area’s economy. In addition, delivering nutritious food to local schools can bring producers into neighborhoods that are now “food deserts,” creating an opportunity to expand good food choices to area stores and institutions. Farm to school is a winning idea nutritionally, economically, and environmentally,” Fitzgerald concluded.
Questions Over Proposed Sources of Funding
The Child Nutrition Act reauthorization has been slowed in both Houses by concerns about how funding increases will be paid for. The Senate bill approved by Committee increases funding for child nutrition programs by half of the Administration’s proposed $1 billion per year and pays for the increases mainly with cuts to nutrition education programs for SNAP (formerly food stamp) participants and to a popular conservation program, the Environmental Quality Incentives Program (EQIP).
Some anti-hunger and nutrition groups are disappointed that the bill does not achieve the President’s funding goal and are reluctant to support cuts to nutrition education while a coalition of farm and environmental groups, including the National Sustainable Agriculture Coalition, decried the use of conservation funds that would not only cut current expenditures but reduce the baseline for programs going into the 2012 farm bill reauthorization.
The House has yet to take up consideration of child nutrition reauthorization but Rep. Collin Peterson (D-MN), Chairman of the House Agriculture Committee, has said that he will not agree to cuts in farm bill programs, including cuts to EQIP, to pay for any funding increases.
Discussions of funding mechanisms continue, with attention increasingly focused on the House Ways and Means Committee and Senate Finance Committee. Closing tax loopholes were used to pay for improved food stamp benefits during the 2008 Farm Bill negotiations, and many observers have suggested a similar maneuver could be used to pay for improved school meals.
To learn more about grassroots efforts for sustainable agriculture, go to: National Sustainable Agriculture Coalition
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
No need to wait for the next Cinco de Mayo to have fun entertaining with this recipe for Mexican-inspired quesadillas, any occasion will do. It was created by Chefs Mary Sue Milliken and Susan Feniger and serving them at any gathering of family and friends is sure to get a great response.
It's a wonderfully healthy creation that delivers a terrific blend of flavors. Thanks to our friends at the California Avocado Commission for being kind enough to send it to us!
Ingredients for 6 Servings
• 1⁄8 Cups shredded, roasted chicken
• 1⁄3 Cup canned black beans, drained
• 3⁄4 Bunch green onions, white and light green parts only, thinly sliced
• 3⁄4 Bunch cilantro, roughly chopped
• 2 1⁄4 Tablespoons minced, canned chipotle chiles
• 1 1⁄2 Tablespoons red wine vinegar
• 3⁄4 Tablespoon extra virgin olive oil
• 3⁄4 Teaspoon sea salt
• 3⁄8 Teaspoon freshly ground black pepper
• 1 1⁄8 Cups grated Mexican manchego cheese
• 3⁄4 Cup grated panela cheese
• 3⁄8 Cup grated cotija cheese
• 3 10-inch flour tortillas
• 1 1⁄2 Tablespoons unsalted butter, melted
• 1 1⁄8 Ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
Preparation
1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.
2. Mix cheeses together in a bowl.
3. Lay tortillas on a counter and brush with melted butter.
4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices.
5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas.
6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.
Avocado Citrus Crema
Ingredients
• 3⁄4 Ripe Fresh California Avocado, seeded, peeled and quartered
• 3⁄8 Cup light sour cream
• 3⁄4 Lime, juiced
• 3⁄8 Orange, juiced
• Sea salt & freshly ground black pepper, to taste
Preparation
1. Combine ingredients in a blender or food processor and blend until smooth.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
A serving has 450 Calories and delivers these Daily Values: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the manchego cheese that was a Gold Medalist at the World Cheese Awards in London and twice a First Place winner at the American Cheese Society, go to: Solé GranQueso
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Cream of Asparagus Soup (photo courtesy of Oxmoor House, Inc.)
Asparagus in spring is one the year’s great seasonal treats. Sure there’s asparagus in the produce sections of supermarkets year round these days, but most of the year the stuff available doesn’t really deserve to be called fresh.
Just before this year’s local asparagus became available a friend purchased asparagus shipped from another continent and said it tasted like cardboard. Fresh asparagus is full of flavor, but has a relatively short shelf life. The natural sugar that make it so delicious begins breaking down soon after harvesting, turning to starch. It’s understandable that folks who haven’t tasted asparagus freshly picked on a nearby farm wonder why all the fuss among foodies when the season arrives.
There are a lot of ways to enjoy the tasty green spears. You can just brush them in a good extra virgin olive oil, grill them, and serve them with lemon wedges. But if you want to try something slightly more ambitious, give this recipe from our friends at Cooking Light a try. It comes from their new book, Cooking Light Cooking Through the Seasons (page 69), and it’s a terrific choice as a first course when having friends and family over for a spring feast. For a vegetarian version just substitute vegetable broth for chicken broth. When you are at the farmers market for the asparagus, try to get some fresh garlic, you will taste the difference.
Enhance your presentation with a garnish of thin asparagus spears. A 1 cup serving is only 117 calories.
Ingredients for 4 Servings
• 3 Cups (½ -inch) sliced asparagus (about one pound)
• 2 Cups fat-free, less sodium chicken broth (or vegetable broth)
• ¾ Teaspoon fresh thyme, divided
• 1 Bay leaf
• 1 Garlic clove, crushed
• 1 Tablespoon all-purpose flour
• 2 Cups 1% low-fat milk
• Dash of ground nutmeg
• 2 Teaspoons butter
• ¾ Teaspoon salt
• ¼ Teaspoon grated lemon rind
Preparation
1. Combine asparagus, broth, ½ teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to boil. Reduce heat, cover, and simmer 10 minutes. Discard the bay leaf. Place asparagus mixture in a blender; process until smooth.
2. Place flour in a pan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in ¼ teaspoon thyme, butter, salt, and lemon rind.
To learn more about the book containing the recipe above, go to: Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
In the Pan (photo by Beglib, courtesy of morgueFile.com)
Fresh oysters, shrimp and crab quickly come to mind when contemplating the pleasures of a stay in New Orleans, one of America’s best and most unique cities for foodies. Now those pleasant memories face the prospect of becoming nostalgia for a bygone era.
Still working to overcome the devastation of Hurricane Katrina, Mississippi Delta communities are again bracing for an unthinkable environmental disaster emerging from the Gulf waters, a worse disaster than the 1989 Exxon Valdez oil spill.
More than 200,000 gallons of oil is spilling off the sunken Deepwater Horizon oil rig into the Gulf of Mexico each day. Even as an already enormous oil slick washes onto the coast, Reuters is reporting that another offshore drilling rig has overturned near Morgan City, Louisiana.
Two Vital Industries Get Hurt
The amazing food of the Big Easy delights the visitors that help sustain the city’s economy. The region's tantalizing seafood comes from an industry that provides livelihoods for families from Florida to Texas. The Louisiana seafood industry alone is said to be worth $2 billion.
Harvesters of fresh seafood lost their livelihoods to the Exxon Valdes spill in the once pristine waters of Alaska’s Prince William Sound in 1989. They are still seeking redress of their grievances all these years later. Will the victims of the new disaster in Gulf waters share their fate?
Both oil spills already have one thing in common. When Big Oil was lobbying to set up those ultimately destructive operations they gave assurances that no such disasters would take place and their financial might overwhelmed the voices of those who warned of the dangers.
Clean & Renewable Energy
The disaster in the Gulf comes on the heels of an explosion that killed 29 miners at the Massey Energy coal mine in West Virginia. With lives and livelihoods being lost to fossil fuel extraction, it is clearly time for a better way to meet the country’s power needs.
The U.S. amazed the world by gaining independence from one of the world's great empires, building a transcontinental railroad in the shadow of a horrendous civil war, connected two oceans with a canal through terrain some thought impassable, and put a man on the moon. Surely it is time to be the country that shows the way to a future of clean and renewable energy by harnessing the power of the sun and the wind. We owe it to ourselves and generations to come.
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
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Wild-caught Pacific halibut is sustainably harvested in Alaskan waters and can be enjoyed in a delicious, low calorie dish in just 20 minutes. Our friend Linda West Eckhardt shows just how to do it with this recipe.
Linda has garnered coveted James Beard and Julia Child awards as she’s helped countless readers lose weight and maintain their new sizes. She has authored more than 20 cookbooks, 250 magazine pieces, and columns in newspapers and magazines, earned a bachelor’s degree in Foods and Nutrition, and a Masters in Creative Writing and graduating with honors.
Most recently she’s continued her quest to help folks to better health by co-authoring The Silver Cloud Diet E-Book with Dr. John Salerno.
Linda is quite an advocate of sustainable food as well. The Silver Cloud Blog lays out some of the challenges faced by those who want a healthier food supply, “The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.”
Here's what Linda wrote about her recipe:
Got to hand it to the French. They eat well, and as we all understand, it’s the reason French women always seem to be thin. Although the recipe calls for Pacific halibut fillet, substitute the freshest fish in your fish monger’s case from the good list. Pick what you love.
Thank you Linda!
Ingredients for 4 Servings, ready in less than 20 minutes
• 4 Pacific halibut fish fillets, about 1 pound
• Kosher salt and cracked black pepper
• 1 Cup dry white wine
• 3 Tablespoons butter
• 2 Tablespoons shallots or green onions, minced + more for garnish
• ½ Pound sliced chanterelle (or button) mushrooms
• ¼ Cup heavy cream
• 1 Large egg yolk
Preparation
1. Heat oven to 350o. Butter a baking dish generously then salt and pepper the fish and lay it in the dish. Pour wine over and bake covered about 10 minutes, or just until cooked through.
2. Pour the pan juices into a saucepan with butter, shallots and mushrooms. Heat to boiling. Meanwhile whisk cream and egg yolk together then add to the sauce.
3. To serve, pool sauce in a dinner sauce and add fish fillets. Garnish with minced shallots and serve.
Nutritional Readout: 349 Calories, Fat 22 g., Protein 23 g., Carb 3.3 g., Fiber .02 g
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To 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
U.S. Government Poster from World War II (courtesy of Library of Congress)
Victory Gardens beautifully illustrate that truly great ideas never get old.
During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The U.S. government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.
The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."
Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Our current obesity epidemic must have been unimaginable to those gardeners.
The Foundation’s 350 Garden Challenge
Our friends at the Victory Garden Foundation have issued a well-timed challenge for grassroots action, the 350 Garden Challenge. Here’s what they say about it:
On a single weekend, May 15-16, 350 landscapes will be transformed into bountiful Victory Gardens, which uses water wisely to grow food all while educating and empowering community and supporting local businesses. This can be as simple as planting a fruit tree or a tomato plant in a pot. But it is also an opportunity to create innovative gardens on front yards, apartment patios, school and church grounds, and business premises while being waterwise.
Impact Worth Rooting For
Victory Gardens bring down the cost of food for American families and make organic produce more widely available. They reduce America’s reliance on oil simply by keeping vegetable gardens and cutting down on the amount of food that has to be transported by truck. Victory Gardens also reduce the need for petroleum-based fertilizers on giant corporate farms. If you’re unhappy about where all the money Americans spend on oil and gasoline is going, then maybe it’s time for your Victory Garden to take root.
To learn more about the 350 Garden Challenge, go to: The Victory Garden Foundation
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Active Girls (photo by Kristine Kakisky, courtesy of morgueFile.com)
Nearly two-thirds of parents of school-age children describe local school food as "poor" or "only fair"
Jamie Oliver is hardly alone when it comes to wanting healthier food in British and American schools. A majority of Americans believe nutrition in local school meals falls far short of what children need, a new survey finds. And the foods people most associate with school meals – pizza, chicken nuggets and hamburgers – are the same foods they believe should be cut drastically from school menus.
Moreover, the survey finds near universal agreement that childhood obesity is a problem or crisis, and that improving the health of American children requires communities to prioritize access in schools to fresh produce and exercise.
Hundreds Gather to Explore Change
The survey was commissioned by the W.K. Kellogg Foundation and released today at the Foundation's 10th annual Food & Community Networking Meeting, which drew 650 activists, reformers, researchers and public health officials to explore topics such as farm-to-school projects and eradicating "food deserts." The survey was conducted in April among 801 adults from all regions of the country.
Key findings include:
• 55 percent of Americans – and 63 percent of parents of school-age children – described the nutritional quality of local school food as "poor" or "only fair."
• The top five items that came to mind when asked about school food are all high in fat or sodium: pizza; hamburgers; French fries/tater tots; hot dogs/corn dogs; and chicken nuggets.
• These are the very foods Americans would like to see drastically cut from school menus. Nearly 70 percent of Americans said pizza should be served in school just once a week or pulled from menus entirely; more than 60 percent said chicken nuggets and hamburgers should be limited to once a week or removed.
For context, the most recent School Nutrition Dietary Assessment Study conducted by the USDA found that 90 percent of school lunch menus offer entrees such as pizza and cheeseburgers.
Transforming School Food Transforms Young Lives
"The data in this survey highlight the widespread support for transforming school food to help all children lead healthier lives," said Dr. Gail Christopher, who oversees food, health and well-being as vice president of programs at the W.K. Kellogg Foundation.
"When students have access to healthy, locally-grown food and physical activity, it allows them to thrive both in and out of the classroom."
Through its Food & Community Program, the Kellogg Foundation targets investments to improve school food, increase access to good food and physical activity environments, and shape the national healthy eating and active living movement.
The Actions Needed Are Clear
Survey respondents were clear about what needs to be done to turn the childhood obesity epidemic around.
More than 85 percent said fresh, not canned, fruit and vegetables should be offered every day in school cafeterias. Eighty-six percent listed requiring 60 minutes of exercise in the school day as either the top or a high priority in improving students' health.
Asked about factors contributing to the obesity epidemic, 71 percent listed cutbacks in recess and physical education as a significant factor.
The survey was conducted by Lauer Johnson Research has an overall margin of error of plus or minus 3.5 percent.
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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
Costume Parade (Image courtesy of Castroville Artichoke Festival)
Spring is the time for fresh artichokes and a wonderful time to visit California's beautiful Monterey County for the Castroville Artichoke Festival.
Every year, artichoke lovers from far and wide travel to Castroville to sample the many unique flavors of the artichoke in an atmosphere of fun, tasty treats, musical entertainment and crafts. This year's Festival will take place on Saturday, May 15th and Sunday, May 16th. Festival goers enjoy a parade, cooking demonstrations, wine tastings, a classic car show, and more for the whole family.
It's artichiokes galore everywhere you turn. The Agro Art Competition calls for 3-dimensional fruit and vegetable artwork. It's a quirky competition fostering imagination, creativity, and fun. There's a colorful parade and 2 days of live music. Everything from Swing to Mariachi, Country to 50's Rock & Roll. For the kids there are games, face paints, clowns, stilt walkers, and puppets.
Foodies can sample artichokes fried, sautéed, grilled, marinated, pickled, fresh, and creamed in soup. Visitors can also taste foods from the many ethnic groups that give the area its character. You can watch the area's finest chefs showcase the versatility and unique techniques for preparing and using artichokes. The Festival is a great chance to enjoy the best from the area's award-winning producers.
For arts & crafts enthusiasts there are unique gifts and apparel crafted by artisans from throughout the country; plus artichoke souvenirs galore!
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
Vist the Farmers Market and get yourself some artichokes and more, fresh from the heart of the nation's salad bowl. You might want to hop a bus and take a field tour of the artichoke patch for grower talks and photo ops.
The entrance fees are family friendly at $10 for adults and $5 for children. Enjoy!
For more info visit the Festival's official website: Castroville Artichoke Festival
Here are some recipe ideas to click on for enjoying those fresh artichokes:
Fresh California Artichokes & Party Dip Recipes
Focaccia Stuffed Artichokes Recipe
Couscous-Stuffed Artichokes Recipe
Baked Artichokes Stuffed with Bacon Recipe
Baby Artichoke Chicken Saute'
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Trout with a Spanish Herb Pesto (photo courtesy of Babblin' Babs Bistro)
Our friend Chef William D. Mueller is the founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. He’s about to launch a new line of handmade spice blends, including a New Orleans blend that went beautifully with fresh catfish.
This pretty simple recipe calls for trout, but William says to use it with any fish that suits your needs. The Chef doesn’t believe it is necessary to follow his recipe to the letter. He advises, “Make it your own.” He serves it with fresh asparagus, a terrific seasonal choice.
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 "…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.
“We carefully search for the most natural product available” says the Chef.
Ingredients for 4 Servings
• 8 Large fresh basil leaves
• 4 Tablespoons chopped fresh flat parsley
• 2 Sprigs fresh oregano
• 4 Butterflied Trout fillets in oil, drained and chopped
• 1 Tablespoons capers in brine, rinsed
• 1 Shallot, chopped
• 2 Cloves of garlic
• 1 Tablespoon fresh lemon juice
• ½ Teaspoonp black pepper
• ½ Cup extra virgin olive oil
• New Orleans Solutions (available at Babblin’ Babs Bistro) or a salt free Creole blend
Preparation
Making the sauce:
In a food processor or blender add the first 9 ingredients and pulse until all chopped. Through the feed tube, drizzle oil very slowly as with processor/blender on until it becomes a smooth, creamy paste. Taste and adjust seasoning, if necessary. Chill sauce for several hours and can be made several days ahead of time too.
Preparing the trout:
Take butterflied whole trout and rinse under cold water, pat dry. Brush olive oil and sprinkle New Orleans Solutions lightly on both sides. Place in a 375º preheated oven for 8 to 12 minutes or until fish reaches an internal temperature 140º degree’s. Plate trout up and spoon a little chilled sauce over it.
Recommendations:
Don’t limit this sauce to just fish try it on beef, pork, veal, and chicken!! This is a great sauce to do designs on plates as well or even decking out the fish with diagnosis and crowning each point with a caper. Serve with a saffron rice and fresh spring asparagus tip with tarragon butter. Also you can pan sauté or grill, the choice is up to you…Enjoy, Tasting the world….one bite at a time!!
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 order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Organic Oranges (photo by Darnok, courtesy of morgueFile.com)
Several months ago American Feast’s president called for the labeling of GE/GM (genetically engineered or genetically modified) foods. As Elise Pearlstein, producer of the Oscar nominated film Food Inc. has said, "It's outrageous that genetically modified foods don't need to be labeled...Whatever your position, you should have the right to make informed choices, and we don't."
Consumers Union, the nonprofit publisher of Consumer Reports, and more than 80 farmers, public health, environmental, and organic food organizations have sent a letter to Michael R. Taylor, Deputy Commissioner for Food at the U.S. Food and Drug Administration (FDA), and to Kathleen Merrigan, Deputy Secretary at the U.S. Department of Agriculture (USDA), expressing serious concerns that a proposed U.S. position on food labeling would create major problems for American producers who want to label their products as free of genetically modified (GM)/genetically engineered (GE) ingredients.
The Codex Alimentarius Commission is a United Nations agency that develops food safety and labeling standards. Its standards carry weight because they are used to settle disputes at the World Trade Organization. The Codex Committee on Food Labeling (CCFL) meets in Quebec City, Canada May 3-7, 2010 to discuss the labeling issue.
“We are concerned that the current U.S. position could potentially create significant problems for food producers in the U.S. who wish to indicate that their products contain no GE ingredients. Organic food in particular, which prohibits GE ingredients, are frequently labeled ‘GE-free’ or ‘No GMOs’. A recent CU poll found that two-thirds of consumers would be concerned if they thought that GE/GM ingredients were in organic food,” said Dr. Michael Hansen, senior scientist at Consumers Union.
Current USDA organic rules specifically state that GE seed cannot be used in organic production and the FDA has taken the position that within the U.S., voluntary labeling as to whether or not a product contains GE ingredients is permissible.
As for the claim that GM foods are needed to feed a hungry world, Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists Food and Environment Program has concluded "...that GE (genetic engineering) has done little to increase overall crop yields." And a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
"When polled, consumers have made it clear that they want GM (genetically-modified) foods labeled as such. It's time for the government they elected to listen to them," says Jeff Deasy, founder and president of American Feast.
To view the letter sent to the FDA and the USDA cited above, go to: Consumers Union
To express your support for the labeling of GM foods, go to: Food Democracy Now
To learn more about the award-winning film cited above, go to Food Inc. DVD
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Garden Asparagus (photo by Daisy Durham, courtesy of morgueFile.com)
For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers.
Lightly steamed, grilled or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Since it has a high natural sugar content, once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe from our friend Linda West Eckhardt, an award author-winning author of more than 20 cookbooks. Linda writes about her recipe:
Think of the frittata as an Italian omelet. Rich in flavor, easy to make and made even more luscious by your choice of superior cheeses. The frittata is started in a skillet on top of the stove and finished off in the oven for a glorious golden brown crust. Yum.
Thank you Linda!
Ingredient for 4 servings
• 2 Teaspoons extra virgin olive oil
• 1 Small onion, thinly sliced
• 1/2 Teaspoon salt
• 1 Pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 4 Large eggs, lightly beaten
• 1 Cup shredded Gruyere or Swiss cheese
Preparation
1. Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
2. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
Nutritional readout: 234.6 calories, Fat 15.6 g., Protein 16.7 g., Carb 2.8 g., Fiber 2.1 g.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Artichokes in Garden (photo by Matthew Bridges, courtesy of morgueFile.com)
It is now the height of the season for California artichokes, which runs from March to May. Our friends at the California Artichoke Advisory Board were kind enough to provide us with some suggestions for dips to accompany the delicacy.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s scenic Napa Valley.
The Artichokes
Ingredients for 4 Servings
• 4 Large Artichokes
• Selection of Dips (recipes follow)
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.
2. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)
3. Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes.
Creamy Thai Dip
Ingredients
• ¼ Cup creamy peanut butter
• ¼ Cup firmly packed brown sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 1 Teaspoon sesame oil
• 1/8 Teaspoon ground ginger
Preparation
1. Combine all ingredients; mix well. Makes ¾ cup.
2. Variation: For "Oriental Dip," omit peanut butter.
Honey Mustard Dip
Ingredients
• ¼ Cup prepared mustard
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 2 Tablespoons honey
Preparation
1. Combine all ingredients; mix well. Makes about 3/4 cup.
“Ship Ahoy!” Dip
Ingredients
• 1 Can (6 ½ ounces) minced clams
• 2 Tablespoons reserved clam juice
• 3 Ounces cream cheese softened
• 1 Teaspoon lemon juice
• ¼ Teaspoon garlic sauce
Preparation
1. Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice.
2. Refrigerate until ready to serve. Makes about 3/4 cup.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Vegetables (photo by Clarita Natoli, courtesy of morgueFile.com)
Chefs Collaborative and Organic Valley Family of Farms will commemorate the 40th anniversary of Earth Day with Earth Dinners at restaurants around the country. Developed in 2004, the Earth Dinner provides diners with an opportunity to reconnect with their food, its source, and the memories and traditions associated with it.
Local, Sustainable & Delicious
"We're really pleased to have more than 50 member chefs and restaurateurs participating in this year's dinner series," says Melissa Kogut, Executive Director of Chefs Collaborative. "Earth Dinners highlight the commitment to sourcing ingredients responsibly and the talent of our member chefs. The dinners also educate the public about the importance of eating food that is locally grown, in season, and sustainable."
Participating chefs have developed special Earth Dinner menus to be served during the week of April 18-24, 2010. "It's great to be part of a national initiative like this that promotes my philosophy as a chef," says Chef Paul Virant of Vie Restaurant in Chicago, Il. Chef Virant will offer a special Earth Dinner prix-fixe menu featuring regional favorites like local ramps and wood-grilled rainbow trout.
Chef Twillia Glover of the Liberty Elm Diner will serve up a "Farm-to-Diner" dinner in a historic, lunch car located in the Elmwood neighborhood of Providence, Rhode Island. "One does not need to dine at a high end restaurant to receive a local, sustainable, and delicious meal," says Chef Glover who also owns her own catering business.
Matching Funds from Organic Valley Family of Farms
The proceeds from the Earth Dinners will support Chefs Collaborative and its continued educational programming for chefs. Restaurant contributions up to a total of $10,000 will be matched by Organic Valley Family of Farms. "We're extremely grateful for the generous participation of our members and the support of Organic Valley," says Kogut.
About Chefs Collaborative
Founded in 1993, Chefs Collaborative is the nation's leading network of chefs fostering a sustainable food system through education and collaboration with the greater food community.
For more information about the organization, go to: Chefs Collaborative
For a full list of participating restaurants go to: The Earth Dinner Restaurants
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
Healthy Sheep (photo by Gracey Stinson, courtesy of morgueFile.com)
Sustainable, small-scale sheep farms are growing in number in the U.S., serving a niche market that values quality cuts. The new breed of sheep farmers let their animals roam freely, grazing on a natural diet of grass and other plants. Sustainably raised lambs don’t just deliver great flavor, they are free of the antibiotics made necessary by overcrowded conditions and cheap, but unsuitable feed. Grass-fed lamb is also more nutrient dense, with more essential fatty acids like Omega-3s.
When you’re deciding on a meal to impress a special guest, rack of lamb is a nice choice because it is not typically enjoyed outside of high-end restaurants. Our friend Linda West Eckhardt, co-author of The Silver Cloud Diet E-Book with Dr. John Salerno, has discovered, finding good lamb at an affordable price is getting easier. She recently provided us with a terrific recipe and tells us:
I’ve made an amazing discovery at Trader Joe’s. In the frozen case they sell rack of lamb for ten dollars and change. This will feed from two to four people and comes with a lovely spice and herb coating. All you have to do is thaw it, place it on a olive oiled baking sheet and place it in a preheated 400 degree oven for about 15 minutes and voila. A stupendous dinner.
But you know me. Gotta go the extra mile. So I created a Mint Persillade to give it that extra fillip. And how easy is that? A persillade, is simply a fancy French word for a parsley and garlic sauce. Now with a food processor, I ask you, what could be easier? Whack the woody stems off a bunch of parsley, toss it in the processor with a clove of garlic, touch of sea salt and cracked pepper, a drizzle of oil and a tiny bit of red wine vinegar. Wow. Now, to go the extra mile, add a bunch of parsley to the mix. Yummy. You can use this in a couple ways, after you have reduced it to a fine puree, just coat the lamb chops and cook. OR, you can serve it raw as a condiment.
Actually, the way I cooked it was to coat the rack in four-seeded mustard, and serve the persillade on the side. It was so delicious we all swooned this Easter Sunday. And not too expensive either. Here’s the real recipe.
Thank you Linda!
Ingredients for 2 Servings
• 1 Rack of lamb
• 1 Tablespoon four seeded mustard
• 1 Recipe persillade
• 1 Bunch parsley, rinsed thoroughly and dried, woody stems discarded
• 1 Bunch mint, rinsed thoroughly and dried, woody stems discarded
• 1 -2 Cloves garlic
• 1/2 Teaspoon sea salt
• 1/2 Teaspoon cracked pepper
• 2 Tablespoons extra virgin olive oil
• 1 Teaspoon red wine vinegar
Preparation
1. Preheat the oven to 400. Place the lamb on an olive oiled backing sheet, meaty side UP. Coat the rack with mustard and bake 15 minutes. Cut it in half and see if it is just pink. If its too rare, put it back in the oven for just a few minutes.
2. Meanwhile, combine all persillade ingredients in the food processor and reduce to a puree. Place it in a little dish and serve alongside the lamb. Alternately, you can skip the mustard altogether, and coat the lamb with the persillade and roast. Yummy.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s that’s full of information and recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
A Healthy Cow (photo by Emily Roesly, courtesy of morgueFile.com)
Food safety and optimal nutrition aren’t mutually exclusive goals according to organic farming legend, Tim Wightman. A farming expert of 35 years, Wightman teaches dairy farmers to reach well beyond conventional food safety goals. He mentors farmers in low-tech yet high quality approaches to production of intrinsically safe and optimally nutritious raw milk.
A modern pioneer of the cowshare/herdshare concept, Wightman now serves as President of the Farm-to-Consumer Foundation. The educational non-profit aims to equip farmers and consumers with safety advice on raw dairy products via conferences, tele-seminars and printed materials.
Free Handbook & DVD Now Available Online
The Foundation now provides two of Wightman's educational tools to the public free of charge. These free resources include online copies of Raw Milk Production Handbook and a micro dairy farm educational DVD, Chore Time. Both are available at: Farm to Consumer Foundation
"We believe all food can be produced safely, including raw milk," says Wightman.
"These materials are the starting point for a collaborative effort to develop 'best practices' to guide dairy farms working to meet the rising demand for raw milk from pasture-raised cows, whether the legal framework is loose (as with voluntary farm-to-consumer standards for cow shares) or more formal (as with larger scale retail sales)."
Steve Bemis, attorney and Foundation Board Member, asserts that these free resources are an important step in building a working relationship on raw dairy safety issues. "In many cases, academic and government entities will not (for policy and ethical reasons) link to resources that are for sale; so, by providing these 'freeware' resources, we hope to encourage links from others' websites, and thereby engage a broader audience," Bemis explains.
The announcement of the free online resources is being made in conjunction with the 2nd Annual International Raw Milk Symposium, The event is open to the public. For more details call 703-208-FARM (3276) (10 a.m. - 6 p.m. EDT) or register by going to: 2nd Annual Raw Milk Symposium
To view a previous post on the topic, go to: Support Family Farmers & Get Healthy with Raw Milk
The Handbook and DVD, as well as the booklet, Safe Handling: Consumers’ Guide to Fresh, Unprocessed Whole Milk by Peggy Beals, RN, will continue to be for sale as hardcopies at: Farm to Consumer Foundation
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Wild-caught Pacific halibut from Alaska is in season and fresh portions should be an easy find at your local seafood store. Since Alaskan halibut is required to be sustainably harvested under the state's Constitution, it can be enjoyed without concern that this flavorful fish might be lost to future generations.
“The Sustainable Kitchen” is one of the recipe books we highly recommend. It’s the work of Stu Stein and Mary Hinds, the executive chefs and founders of Peerless in Ashland, Oregon, a restaurant known for exceptional Pacific Northwest Cuisine and a Wine Spectator Award winning wine list. Their book focuses on using local ingredients, offering a chef's insights into how and why to combine several together for optimum flavor. The sumptuous recipes are offered as a basis for inspiration, not as absolutes, to allow readers to substitute their local ingredients and add a dash of spontaneity.
The book offers a tremendous selection of recipes of all types and of varying degrees of complexity. Pacific Halibut a la Nage is particularly easy prepare and full of flavors to delight the taste buds.
Here’s what the authors had to say about their recipe:
A chef’s trick that you can easily accomplish at home is a traditional French technique for poaching fish in the oven and using the liquid as the sauce – a la nage. Ina skillet, we place a piece of halibut, or any fish, on top of a layer of vegetables, add a flavorful liquid and cover with parchment paper. The whole dish is contained in a single pan, th method of cooking is quick and flavorful, and as a bonus there is no added fat.
The chefs suggest you pair this dish with a fine Pinot Gris from Southern Oregon or the Willamette Valley.
Ingredients for 4 Servings
• 1 Carrot, cut into matchsticks
• 1 Parsnip, cut into matchsticks
• 1 Turnip, cut into matchsticks
• 1 Stalk celery, cut into matchsticks
• 1 Leek, cut into matchsticks
• 1 Medium onion, thinly sliced
• ½ Pound fingerling potatoes, red potatoes or yellow creamer potatoes, thinly sliced
• 4 5-Ounce Pacific halibut filets
• Kosher salt & white pepper, to taste
• 1½ Cups fruity white wine such as Pinot Gris
• Juice of 1 lemon
• 2 Cups fish stock, chicken broth or water
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon fresh chives, chopped
Preparation
1. Preheat oven to 425 degrees F.
2. In a skillet large enough to hold all of the fish, spread the carrots, parsnips, turnips, celery, leek, onion and potatoes in a thin layer on the bottom. Season the fish with salt and pepper. Place the halibut on top of the vegetables, making sure the halibut fillets do not touch each other.
3. In a small bowl, combine the wine, lemon juice and stock and pour the liquid over the fish. Make sure the liquid reaches halfway up the sides of the fish. Cover the pan with a piece of parchment paper. Place the skillet over high heat until the liquid begins to simmer. Transfer the skillet to the oven and cook until the fish is cooked to the desired doneness. Fillets that are 1½ to 2 inches thick take approximately 8 to 10 minutes to reach medium – just slightly opaque in the center, but still moist. Keep warm.
4. Discard the parchment. Carefully remove the halibut from the skillet. Place the vegetables on a serving plate and place the halibut on top of the vegetables.
5. Bring the cooking liquid to a boil on high heat and cook until the liquid thickens and just coats the back of a spoon. Add the chopped parsley and chives. Adjust seasoning and pour liquid over the fish.
If you’d like to purchase a copy of Stu Stein and Mary Hinds' excellent book go to: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans
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
Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
Our friends at New Asian Cuisine re-launched their web site just a short time ago and they’ve just sent us this terrific recipe. Besides being a delight for the palate, Alaska’s wild salmon is sustainably harvested so we can count on being able to enjoy it for many years to come. The state’s Constitution actually requires seafood to be sustainably harvested.
The recipe below is the creation of Simpson Wong of Café Asean, a beautiful pan Asian restaurant on West 10th Street in Manhattan’s Greenwich Village. It is a trend-setting eatery that illustrates beautifully how the blending of cuisines from around the world has given foodies plenty to be thankful for. Quite a few celebrities have visited for a taste of the outstanding food, including Meryl Streep, Natalie Portman, and Marisa Tomei. Rob Patronite and Robin Raisfeld of New York Magazine say:
Café Asean’s fresh pan-Asian dishes (mainly Vietnamese and Malaysian, plus some Thai, too) are so authentic and far from the tired norm that it’s a treat to have them delivered to your door. We like the broad rice noodles sautéed with chicken or beef and bok choy, the curried shrimp, and the lemongrass-crusted snapper in coconut-lime sauce.
Ingredients for 8 Servings
• 4 Filet of sashimi quality wild salmon (4 oz each)
• 2 Red bell pepper, roasted, peeled and seeded
• 1/4 Cup pomegranate seed
• 1/4 Cup daikon sprout
• 2 Tablespoon olive oil
• 2 Tablepoon lemon juice or sherry vinegar
• 1 Teaspoon of chili flakes
• 4 Teaspoon of finely chopped lemongrass
• Fleur de sel to taste
Preparation
Slice the wild salmon filet into 4 thin slices (about 1/3 inch), slice the roasted bell pepper to match the salmon, on a large plate, arrange the salmon and roasted bell pepper alternately, drizzle over olive oil, lemon juice or vinegar, sprinkle over fleur de sel, chili flakes, lemongrass, pomegranate seed, daikon sprout and serve.
For more of their tasty recipes and lots of great information on Asian cooking, go to: New Asian Cuisine
To learn more about the restaurant that created this recipe, go to: Café Asean
You can call Café Asean at: (212) 633-0348
To view some excellent sustainable seafood from Alaska, go to: Smoked Seafood from Alaska
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Our good friend Linda West Eckhardt has garnered coveted James Beard and Julia Child awards as she’s helped countless readers lose weight and maintain their new sizes. She has authored more than 20 cookbooks, 250 magazine pieces, and columns in newspapers and magazines, earned a bachelor’s degree in Foods and Nutrition, and a Masters in Creative Writing and graduating with honors.
Most recently she’s continued her quest to help folks to better health by co-authoring The Silver Cloud Diet E-Book with Dr. John Salerno. Besides being a very entertaining writer, she’s quite a cook who has developed a huge collection of savory recipes and been kind enough to share this one with American Feast.
Linda’s not focused solely on creating dishes that are both delicious and help with weight control. She’s quite an advocate of sustainable food as well. The Silver Cloud Blog explains some of the challenges faced by those who want a healthier and more sustainable food supply, “The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.”
Here’s one of Linda’s favorite lamb recipes for spring.
Ingredients for 4 Servings
• 1 Cup fresh basil leaves
• 1 Tablespoon grated Parmigiano
• 2 Teaspoons pine nuts
• 2 Cloves garlic, smashed
• 2 Tablespoons Greek yogurt
• Four 4-Ounce lamb chops
• Kosher salt and freshly milled black pepper
• 1 Tablespoon L’Autunno Blend Extra Virgin Olive Oil
Preparation
1. Position knife blade in food processor bowl; add basil, Parmigiano, pine nuts and garlic. Process until smooth. Transfer mixture to a small bowl; stir in yogurt. Cover and chill 30 minutes.
2. Heat grill, then coat grill rack with vegetable cooking spray Season chops with salt and pepper then cook 5minutes per side or until medium rare. Serve with a dollop of pesto on each chop. Garnish with fresh basil sprigs.
Nutritional information: 214 calories, Fat 9.8 g, Protein 27.8 g, Carb 2.1 g, Fiber 1.2 g
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s that’s full of information and recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fishing Boats at Sunset (photo by Michelle Kwajafa, courtesy of morgueFile.com)
Recent news reports and a spreading of the word by social media sites have made many aware that after being fished in the Mediterranean for centuries, the Atlantic bluefin tuna population is at serious risk of collapse, but there are a number of other fish species once taken for granted that are also in trouble.
Popular choices, including swordfish, red snapper and Chilean sea bass, are in real danger of being lost to future generations. Atlantic cod was once a vital part of the Massachusetts economy and been heavily fished for the last 50 years. The nonprofit Environmental Defense Fund says, “U.S. and Canadian cod stocks remain extremely depleted, and European populations have declined as well.” The organization asks consumers to look for cod that has been caught by hook-and-line and avoid Atlantic cod caught with bottom trawls.
Worrisome Stats
The Seafood Watch program of the nonprofit Monterey Bay Aquarium says the global catch of wild fish leveled off over 20 years ago and 70% of the world's fisheries are being harvested at capacity or are in decline. The National Marine Fisheries Service says 60 important fisheries in the U.S are overfished or undergoing overfishing.
Wild Salmon Harvests
There are reasons to be cautiously optimistic. Wild salmon populations in Southern Oregon and Northern California region have sharply declined in recent years. In April of 2009, commercial salmon fishing off the coast of California was banned for the second year in a row. The salmon industry received a miniature federal bailout in the amount of $170 million in emergency aid after the 2008 season was canceled.
The ban has been effective enough that salmon will be fished off the west coast of the U.S. in 2010. Concerned salmon lovers can also look for wild-caught salmon from Alaskan waters for a sustainable alternative. The Alaskan constitution actually requires that seafood be sustainably harvested.
Food Stores Step Up to the Plate
Greenpeace has rated supermarkets based on a number of factors: policy, initiatives, labeling, and sales of critically endangered seafood species in 2009. The top supermarket wasn't a pricey, boutique-style store. It was Wegman's, a regional supermarket in the mid-Atlantic that won top honors thanks to its sustainable seafood sourcing policy. Number two was Ahold USA, the company that owns the Stop & Shop and Giant supermarkets, known more for everyday staples than expensive delicacies.
Whole Foods has had a comprehensive policy for stocking sustainable fish seafood for some time and specialty food retailer Trader Joe's has just announced that it will shift all of its seafood purchases to sustainable sources by the end of 2012. The company is also in the process of enhancing package labeling for all seafood items to include information on species' Latin names, origin and catch or production method.
To download a pocket guide to help you choose local, ocean-friendly seafood wherever you live or travel, go to: Seafood Watch Pocket Guide
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Maple Sap Tap (photo by Joe Zlomek, courtesy of morgueFile.com)
It’s been a difficult season for making maple syrup as “…warm weather is stunting sugaring season in some places,” according to a report from the Associated Press published by Yahoo! News.
The AP story quotes Peter Thomson, president of the New Hampshire Maple Producers Association, “Each season has its own personality. I don't know where they got the personality this year, but it's not cooperating.”
In good conditions the warmer days of spring accompanied by still freezing nights in northern climes bring about pressure changes within the trees’ root systems. That creates a pumping effect that allows for the collection of sap from the trunks of the trees.
Foodies Tap Their Own
But a short supply of somewhat pricey maple syrup in food stores won’t effect everyone equally. The Globe and Mail has published a story about foodies in Canada and the U.S. who are making their own maple syrup while having fun at sap boiling parties. The Globe story relates that Teresa Marrone of Minneapolis, Minnesota produced a respectable 5 1/2 litres of finished syrup last year.
Some have even tapped trees in cemeteries says the report, a practice described as “tacky” by local authorities in central Massachusetts. Novice urban tapper Maggie Sullivan of Bloomington, Indiana soundly advises asking for permission before tapping trees on other people’s property.
A Great Gift from Native Americans
The Native Americans were the first to use maple syrup as a flavoring. They called their delicious syrup, "sinzibukwud," which means, "sweet buds." They may not have had stacks of pancakes to pour it over, but they did use it to flavor stews, breads, teas, and vegetables, including indigenous cranberries.
We are forever in their debt for teaching their skills to French and English settlers!
To read the story from the Associated Press cited above, go to: Balmy spring shortens maple syrup season for some
To read the story from The Globe and Mail cited above, go to: Aunt Jemima no more: Foodies make their own maple syrup
If you can’t take on the challenge of making your own maple syrup, but would like to purchase the finest Grade A Light Amber maple syrup, go to: 100% Pure Organic Maple Syrup (Free Shipping!)
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Kids at School (photo by Phaedra Wilkinson, courtesy of morgueFile.com)
An important message from our friends at Organic Valley Family of Farms:
Childhood obesity and diabetes are at epidemic levels in our country. At Organic Valley, we promote the benefits of delicious, healthy eating, but realize that some children have little access to the nutritious foods that they need.
You can make a difference in the lives of more than 31 million children by helping schools serve healthier food. The National School Lunch program is a big part of the solution. Ask Congress to pass a strong Child Nutrition Act.
Right now, legislators are considering changes that will enable more schools to buy food from local farmers, cook fresh meals, teach healthy eating, and plant school gardens. This is an enormous opportunity for families and for farmers. Slow Food USA's Time for Lunch campaign website makes it easy for you to email your legislators.
Helping more schools serve healthy, local food would be a major step forward towards a future where everyone can enjoy food that's good for us, good for the planet and good for the farmers who produce it.
The Senate Agriculture Committee will begin marking up the bill this Wednesday, March 24th, so your timely comments make a difference.
Please take a moment to speak out at Slow Food USA's Time for Lunch
Thanks for all you do!
The Farmers and Staff of Organic Valley
Just a few minutes of your time can make a difference in the lives of millions of children.
To learn more about Organic Valley and let them know you took action, go to: Organic Valley Family of Farms
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Jersey Dairy Cows (photo by Emily Roesly, courtesy of morgueFile.com)
Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of the environment.
One way to support the farmers we need for good health and a clean environment is to make sure they are allowed to sell raw milk to consumers who want to purchase it. You may have already enjoyed the rich flavor of an artisanal cheese crafted with raw milk from a sustainable producer. Many medical professionals and nutritionists have indicated that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk.
Unfortunately, there are those in positions of power who want to restrict consumer access to raw milk in the name of “public and food safety”. Making sure consumer access is protected will be of vital concern at the 2nd Annual Raw Milk Symposium coming up in Madison, Wisconsin on Saturday, April 10th.
Conference Overview
Wisconsin was carefully selected as the site of this year’s symposium because of the recent spate of government actions taken against Wisconsin raw dairy producers and their customers. Wisconsin, as the second largest dairy state in the union and the state with the most small dairies, is crucial for raw milk activists and defenders against the erosion of consumer rights.
The conference will begin with the personal stories of Wisconsin producers, Wayne and Kay Craig and raw milk consumer activist, Emily Matthews. Sally Fallon Morell and Dr. Ted Beals will delve into the science of raw milk nutrients, microflora and benefits. Then, the role of raw milk from an international perspective will be explored with speakers from Germany and Slovenia.
German biodynamic academic researcher Prof. Dr. Ton Baars will describe his research exploring unique raw milk healing properties and Syliva Onusic, Ph.D. will illustrate what enlightened leadership in other countries are embracing on behalf of their citizen’s health. The lawyer defending Wisconsin farmers, Elizabeth Rich, Esq., will discuss the legal distinction between the public good and the private right which will set the stage for the grand finale.
Michael Schmidt, in a rare public appearance (outside of the Canadian courtrooms), will kick off the highlight of the symposium and introduce “Joining in the Battle for Food Rights” panel discussion, moderated by a champion of raw milk rights, blogger David Gumpert.
Who’s Invited
Raw milk producers and their consumers, grass based farmers fed up with the low commodity milk prices looking for alternatives, folks that have seen healthier days, Future Farmers of America wanting to check out the buzz about direct sales of raw milk, constitutional scholars and lawyers looking for work that makes a difference, mothers and fathers looking for answers to their children’s chronic health and obesity problems, college students cutting classes and stumbling into some life changing information, new couples considering having a family, doctors and dentists interested in pragmatic prevention based solutions, teachers and parents concerned with sugared milk in school lunches and you!
Special Invitation
In particular, a special invitation of free registration is extended to any employee of these Wisconsin agencies - the Governor’s office, Wisconsin Senate and House of Representatives, DATCP and Wisconsin Raw Milk Board appointees. The symposium organizers will be happy to take their registrations personally, at 703-208-3276.
Featured Speakers
• Prof. Dr. Anthonie (Ton) Baars (biodynamic research, academics)
• Ted Beals, M.S., M.D. (medicine, pathology and microbiology)
• Wayne Craig, B.S. and Kay Craig, M.S. (producer’s perspective)
• David E. Gumpert (noted author and blogger)
• Pete Kennedy, Esq. (raw milk legal authority)
• Emily Matthews, RN (consumer’s perspective)
• Mark McAfee (entrepreneur, trail blazer)
• Sally Fallon Morell, M.A. (Founder, A Campaign for Real Milk)
• Sylvia P. Onusic Ph.D. (international raw milk perspective)
• Elizabeth Gamsky Rich, Esq. (Wisconsin raw milk legal authority)
• Michael Schmidt (Canadian pioneer of legal cow-shares)
• Tim Wightman (American pioneer of legal cow-shares)
To register go to: 2nd Annual Raw Milk Symposium
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
Spring is approaching and with it comes a seasonal harvest of California’s luscious avocados. Combine that development with a desire to enjoy some grass-fed beef and this zesty recipe will do nicely: a citrus marinated flank steak served with generous slices of avocados drizzled with a smoky chipotle chile lime dressing and fresh vegetables.
It’s a recipe for a densely nutritious meal. Besides the abundance of vitamins and minerals from the avocados and other fresh produce, grass-fed beef will deliver such nutrients as CLAs and omega 3 fatty acids, which are not typically found in animals raised in concentrated animal feeding operations. Grass-fed costs more, but you can eat less and eat better.
Thanks to our friends at the California Avocado Commission, who were kind enough to share this hearty and healthy recipe.
Ingredients for 4 Servings
• 1 Chipotle chile in adobo sauce (from a small can), chopped to a paste
• ¼ Cup orange juice
• ¼ Cup lime juice
• ¼ Cup Red Bee Wildflower Honey
• 3 Tablespoons garlic cloves, minced
• 2 Ripe, Fresh California Avocados, peeled, seeded and sliced
• Five-ounce package baby lettuce
• 12 Two-inch baby new potatoes, boiled, halved and chilled
• 12 Cherry tomatoes
• 4 Radishes, trimmed and cut into roses, if desired
• 8 Green onions, bulb ends trimmed, green stems 3-inches long
• 2 Limes, sliced into circles
• 1 Pound flank steak, scored on both sides
Preparation
1. Whisk chipotle chile, orange juice, lime juice and honey until smooth. Stir in garlic.
2. Place steak in large zip top bag. Pour marinade over steak. Close; refrigerate 3 hours.
3. For medium rare, grill flank steak to 140 degrees F or to desired degree of doneness.
4. On a diagonal, slice steak into 12 pieces.
5. On each dinner plate place 3 slices of flank steak to one side.
6. For each serving, arrange half an avocado in a fan pattern on one side of steak. Place baby lettuce opposite steak.
7. Toss potatoes in ¼ cup *Chipotle Lime Dressing; divide evenly on other side of steak.
8. Evenly divide remaining vegetables next to potatoes and avocado.
9. Drizzle remaining dressing over avocado, salad greens and tomatoes.
10. Garnish each plate with two lime circles.
*Chipotle Lime Dressing Ingredients
• ¼ Cup lime juice
• 1 Chipotle chile in adobo sauce (from small can)
• 1 Clove garlic
• 1 Teaspoon adobo sauce (from chipotle chile can)
• 1 Teaspoon granulated sugar
• 1 Teaspoon salt
• ¼ 1 Teaspoon dried oregano leaves
• ¼ Cup vegetable oil
Chipotle Lime Dressing Preparation
1. In a food processor fitted with a steel blade, pulse all dressing ingredients except oil, about 10 seconds.
2. With machine running, slowing add oil. Cover and chill until ready to use.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
If you’d like to try a superb artisanal honey, go to: Red Bee Wildflower Liquid Honey
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Black Angus (©photo by Marianne Cleghorn Venegoni, courtesy of morgueFile.com)
Slope Farms is one of very few providers of sustainably raised, grass-fed beef in New York State, but there’s reason to believe that such farms could dramatically grow in number.
“There are 3 milion acres of unused pasture land in New York State. That’s enough land to raise all the beef consumed in New York City,” said Ken Jaffe, the proprietor of Slope Farms in East Meredith, New York. He made his remarks as a panelist at “Meat and Potatoes: A local solution to a National Problem,” an event produced by the American Institute of Wine & Food on a recent night in Manhattan.
E. coli & Mad Cow Come from CAFOs
To make that happen will require a good deal of change. Current U.S. Department of Agriculture regulations are more favorable to the corn-fed beef raised on CAFOs (concentrated animal feeding operations) that pose the dangers of E. coli contamination and Mad Cow Disease, the commonly used name for Bovine Spongiform Encephalopathy. Cows raised on CAFOs are administered antibiotics to counter the ill effects of their unnatural corn diet. They are fed corn made cheap and plentiful by heavy subsidies of taxpayer dollars. Cows in CAFOs are also given growth hormones to add to the weight of each animal, though panelist George Faison of DeBragga.com said the use of hormones diminishes the quality of the meat.
Family farmers like Ken Jaffe produce beef that are free of the diseases brought on by the unnatural corn diet and closely confined conditions, but still face a system of legal requirements developed in the face of the threat to human health posed by cattle raised in CAFOs. One such rule makes it difficult for a farmer like Jaffe to have his animals humanely slaughtered, a hurdle that needs to be overcome to make much of New York’s unused pastures financially viable for family farmers who want to raise grass-fed beef.
Healthier Families & a Healthier Environment
The benefits of greater grass-fed beef production would be prodigious. Raising beef on grass would eliminate much of the foodborne illness plaguing the nation’s food supply. The beef raised on grass contains nutrients such as CLAs and omega 3 fatty acids, which are not typically found in animals raised in CAFOs.
Besides the health benefits there would be enormous environmental benefits. The corn fed to cattle in CAFOs requires a great deal of fossil fuel to produce and poisonous pesticides are used in growing that corn. The tremendous amount of manure produced by the thousands upon thousands of tightly confined animals is another environmental hazard. In contrast, the manure from the cows on the Jaffe’s farm is a marvelous fertilizer for the grasses on which those cows feed.
Restaurants Making a Difference
Panelists Andrew Taylor, owner of Diner and Marlow & Sons, and Chef Sean Rembold are set on a future of serving their customers fine, grass-fed beef and using the entire animal. They take delivery of whole animals from Slope Farms then age their beef to an extraordinary degree to maximize a rich flavor. They are committed to training their chefs to make use of the entire animal, even using the fat to fry potatoes. Their staff members visit farmers to deepen the food knowledge that gets applied in their kitchens. After the panel discussion those in attendance were delighted by the taste of the tender braised brisket they prepared.
Is there a down side to the story? Yes, grass-fed beef is roughly twice the price of corn-fed beef from CAFOs. One answer is to eat less and eat better. And what price should we place on healthier families and a cleaner environment?
To learn more about AIWF, the sponsor of the event, and the events they will be presenting in the future, go to: The American Institute of Wine & Food
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Birches in Winter (photo by Harri, courtesy of morgueFile.com)
Local temperatures in the high 50s accompanied by brilliant sunshine are making it easy to forget that it is still winter here in the Northeast. New York State’s Maple Weekend, when sugarhouses across the state will be inviting the public to visit and see sap boiled into maple syrup, is a popular late winter event, but it doesn’t begin until March 20th.
Still, the recent fine weather had me combing for recipes that might provide energy boosts for outdoor activities that were impossible during recent snow storms. I delved into 'Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body' by Stephanie Tourles, who previously authored ''Organic Body Care Recipes. '
This recipe caught my attention as I believe maple syrup is supreme among sweeteners. Stephanie writes about her creation:
These sticky and chewy treats will remind you of chilled oatmeal cookie dough. Maple Syrup - one of the sweeteners in the recipe – is not raw, but if its scrumptious flavor will encourage your friends and family to eat more raw snacks, then why not use it on occasion? Children will especially love this recipe and benefit from the sustained energy these goodies provide.
So thank you Stephanie for a sweet treat that is full of good energy and simple enough to make that children can serve as chef’s helpers!
Ingredients for About 24 Squares
• 10 Medjool dates, pitted and chopped (about 1 cup)
• 1 Cup raw cashews
• ½ Cup raw oats
• ¼ Cup maple syrup
• ¼ Teaspoon ground cinnamon
• Pinch of sea salt
• Coconut oil, raw and unrefined (for greasing pan)
Preparation
1. Put the dates, cashews, oats, maple syrup, cinnamon and salt in a food processor. Blend until a cohesive, sticky dough forms, about 30 seconds. It will look and taste similar to oatmeal cookie dough.
2. Coat the bottom of an 8-inch square pan with coconut oil or line with waxed paper. Spread the mixture in the pan to an approximate thickness of ½ inch. If your fingers get too sticky, dampen them to help pat the dough into the pan.
3. Cover and freeze for 4 hours, until the dough is relatively firm. Remove from the freezer and cut into 1½-inch squares.
4. Store the squares in a tightly sealed container in the freezer for up to 2 months. They will have a nice, stiff “chew” when eaten directly from the freezer, so don’t worry about breaking your teeth! If allowed to thaw, they will become too soft and sticky.
To learn more about Stephanie Tourles' fine book, go to: Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body
If you can’t get to a sugarhouse but want some of Upstate New York's fine syrup go to: 100% Pure Organic Maple Syrup
For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
A Healthy Pig (photo by vnyberg, courtesy of morgueFile.com)
Many people see CAFOs (concentrated animal feeding operations) as a problem some distance from home, but those who live near the “manure lagoons” created by such mega-farms cannot escape the terrible odors emitted.
In northern Missouri a group of farmers living near a CAFO decided that they had enough of the awful smells and decided to sue Premium Standard Farms, a hog production group owned by Smithfield Foods. A jury in Kansas City has awarded $11 million to the plaintiffs, who claimed, “…odors from the operations nauseated them and forced them to stay indoors with the windows shut,” according to the industry publication, Pork. The facility in Berlin, Missouri is said to produce 200,000 hogs annually.
It was the second such suit brought by locals against the facility. The first was in 1999, when 52 farmers received $5.2 million. The second suit was brought because the farmers claimed the odor problems had not been corrected. The jurors agreed that the local farmers had been deprived of the enjoyment of their property by the stink from the PSF facility, and that they were not just normal odors to be expected in an agricultural community. PSF is appealing the decision. A battle has been won, but the war goes on.
There is nothing new about complaints of environmental degradation, animal cruelty, and the threat to human health posed by CAFOs, where hogs are kept in extremely close quarters, fed growth hormones, and administered antibiotics, and the list of reasons to oppose CAFOs keeps growing. There seems little hope that they can be improved. The intense concentration of animals is the root of the problem, the critical element that makes such operations unsustainable.
The Alternative
The alternative to factory farming has been demonstrated on a small scale by food artisans and thoughtful farmers across the U.S. In one example, Herb and Kathy Eckhouse of La Quercia adhere to principles of sustainability in the making of their world-class prosciuttos. To them, this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding. They do not use meat from animals that have been given antibiotics, kept in large animal confinement facilities, fed animal byproducts, or given hormones.
Factory farm advocates will argue that they produce pork that is affordable for working families. But who will pay the health care and environmental cleanup costs that will inevitably result from meat full of growth hormones and antibiotics? What of the fact that these facilities are virtual incubators for health threats such as swine flu? And looking over the past record, are CAFOs part of an industry to be trusted with protecting the health of the environment?
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
Herb & Kathy of La Quercia
Written by Mark Scarbrough
The day I spoke to Herb Eckhouse at La Quercia, I was in a bit of a pickle. Bruce and I had been trying to dry-cure a pig leg at home for our new book, Ham: An Obsession with the Hindquarter.
Trying but not succeeding. Let’s just say our first failure involved maggots, not a very promising start for professional food writers. I’ll leave the exact details to the book, one of its many stories about our current obsession (along with ninety or so recipes).
I needed to talk to a curing professional. So I tracked Herb down through spies. Or in truth, a friend who went to the Fancy Food Show specifically on a mission to get me some good ham contacts.
By the time I spoke to Herb, Bruce and I were well into our second failure, this one involving a ham hanging in a wine cellar in our basement, the meat dripping a snotty sludge, our collie on a minute-by-minute meat patrol outside the basement door. I was at an impasse.
And not prepared for the interview. That is, for the level of artisanal seriousness Herb brings to his craft. He tried to help me through the process but at the same time, he kept asking why in the world anyone would cure their own prosciutto crudo.
I said something about “real food at home.”
I could almost hear his eyes roll up in his head. “I still don’t understand why someone should try something so difficult at home?”
La Quercia Prosciutto
Why indeed? Especially when the cured, salty marvels from La Quercia are so silky, so indulgent, so wonderful—the best of Old World craft in the New World.
Eventually, Bruce used La Quercia prosciutto crudo for some of the book’s recipe-testing: the comfort-food casserole of baked orechiette with sage, roasted garlic, cauliflower, and prosciutto crudo; the shirred eggs in prosciutto crudo cups; and even the prosciutto-wrapped meatloaf with a vinegary tomato sauce.
Purists might insist on only eating La Quercia prosciutto crudo in its natural state. Maybe they’re right. I certainly loved every morsel I peeled off the butcher paper. But those gorgeous strips of cured ham tasted fine in the recipes, too. There, we had no problems whatsoever.
To learn more about the marvelously entertaining and informative new book from by Mark Scarbrough and Bruce Weinstein, go to: Ham: An Obsession with the Hindquarter
To visit Mark and Bruce's very popular website where you can enter The Ham Contest, go to: Real Food Has Curves
To learn more about La Quercia's critically acclaimed, artisan cured meats, click on any of the following:
Rossa Heirloom Prosciutto, 100% Berkshire Pork
Green Label Organic Prosciutto
Prosciutto Piccante
To follow American Feast on Facebook go to: American Feast on Facebook
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
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Creating inspiring salads in winter need not be difficult: Myra Goodman, co-founder of Earthbound Farm suggests adding companions like brightly colored fruits and vegetables, crunchy nuts, tangy cheeses and zesty dressings.
Bold beets, tangy blood oranges, roasty-toasty almonds and decadent figs also add an exciting new dimension to winter salads. Experimenting with a variety of leaves – from baby arugula and romaine, to a variety of lettuces and spinach – also helps to make salads visually interesting while accentuating subtle textures and flavors.
The winter salad recipe below is from her excellent book for cooks who love healthy and seasonal dishes, "Food to Live By: The Earthbound Farm Organic Cookbook." Myra writes:
The vibrant colors and sweet flavors of the beets and oranges in this salad contrast deliciously with the smooth white feta and crunchy nuts. Blood oranges are spectacular in this salad, but if they're not available, don't hesitate to make it with any oranges you like. You can easily substitute mixed baby greens, mâche or frisée for the arugula.
Ingredients for 4 Side Salads
Salad Ingredients:
• 1 Pound cooked beets (roasted, steamed, or boiled)
• About 1/3 cup Orange Walnut Vinaigrette (see recipe below)
• 5 Ounces (about 6 cups) Earthbound Farm Organic Baby Arugula
• 1/2 Cup (2 ounces) crumbled feta cheese
• 1/2 Cup candied or toasted walnuts
• 2 Blood oranges (if available) or navel oranges, segmented
Orange-Walnut Vinaigrette:
Makes about 1-1/4 cups
• 1/2 Cup good-quality roasted walnut oil
• 1/4 Cup extra-virgin olive oil
• 1 Tablespoon orange juice or blood orange juice
• 1 Teaspoon finely grated orange zest
• 5 Tablespoons sherry vinegar
• 2 Teaspoons Dijon mustard
• 1 Tablespoon finely minced shallots
• 1/4 Teaspoon salt
• 1/4 Teaspoon freshly ground pepper
Preparation
1. To make the vinaigrette, place all the dressing ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (Store any leftover vinaigrette in the refrigerator, tightly covered, for up to 1 month.)
2. Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite-size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)
3. Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
4. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.
To learn more about Myra’s wonderful book, go to: Food to Live By: The Earthbound Farm Organic Cookbook
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Three Friends (photo by Marcos Casiano, courtesy of morgueFile.com)
Just a few months ago a national survey found safety to be the number one concern of affluent consumers when purchasing food. Not surprising, considering the frightening stories that keep making their way into the news time and again.
“Every year, millions of people in the United States suffer from foodborne illness, hundreds of thousands are hospitalized, and thousands die,” according to testimony given by Margaret A. Hamburg, M.D., Commissioner of the Food and Drug Administration, before the U.S. Senate Committee on Health, Education, Labor, and Pensions.
Some cases are absolutely nightmarish. In 2009, New York Times reporter Michael Moss introduced readers to Stephanie Smith, a children's dance instructor from Minnesota who is partially paralyzed from E. coli. It was this paragraph in particular that made readers burn:
The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef's Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.
American families are now so concerned about the safety of their food that consumers strongly prefer to see products labeled as safety certified by a third party, according to a study being conducted by Michigan State University on behalf of DNV, a global provider of services for managing risk.
"Consumers are not only aware of food safety issues they are actually changing their shopping habits due to food safety concerns," says Dr. Chris Peterson, director of the Product Center at MSU. "Nearly half of the consumers we surveyed indicated a change in shopping patterns."
Why Should We Pay More?
MSU found slightly more than one-third of consumers indicate a willingness to pay a premium, upwards of 30% more, to see evidence on product labels that the food they are buying has passed some kind of independent safety certification process.
But what of the millions of tax dollars already being spent for the U.S. Department of Agriculture and the U.S. Food and Drug Administration to ensure the safety of the nation’s food supply? It is understandable that parents are willing to pay more to protect the health of their children, but it is time to get the agencies established to protect people doing a credible job of it.
Food, Inc. on DVD
Not convinced that the U.S. is in need of a healthier and more sustainable food system? Then have a look at a DVD of the Academy Award-nominated documentary, Food, Inc. The film illustrates how our nation’s food supply is controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers, and our environment.
To learn more about this landmark documentary film, go to: Food, Inc.
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Alaskan Seascape (photo by Karen Freedman, courtesy of morgueFile.com)
“Alaska is dedicated to preserving and protecting this superior seafood for future generations,” say our friends at the Alaska Seafood Marketing Institute (ASMI). In fact, since 1959, the Alaska Constitution has mandated that “fish...be utilized, developed and maintained on the sustained yield principle.”
Sounds like there will be no end to enjoying wild-caught, sustainable and delicious seafood from Alaskan waters, and that means recipes gathered today will do well for many seasons to come. Alaska’s black cod season will be getting underway very soon, and the folks at ASMI say, “The extraordinary qualities of wild Alaska black cod are attributable to natural life cycle…swimming free in pure, icy Alaska waters eating only a native marine diet. Only nature can create this sublime complement of features and benefits in one fish.”
Our friends have provided us with a recipe that combines the unique qualities of wild Alaska black cod with leeks, a wonderful winter vegetable. It is a real seasonal delight and should be well within the capabilities of home cooking enthusiasts. If keeping a healthy heart is a concern, Alaska black cod is high in omega-3 fatty acids, making it a preferred source of protein.
Ingredients for 4 Servings
• 4 Seven-ounce, Alaska Black Cod Fillets
• 2 Ounces Butter
• 3 Leeks, medium, trimmed & thinly sliced
• 1 Small onion, thinly sliced
• 7 Ounces dry cider
• 2 Tablespoon extra virgin olive oil
• Sea salt & freshly ground black pepper
• Fresh parsley chopped
Preparation
1. Preheat the oven to 190°C / 375°F Gas Mark 5
2. Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.
3. Drizzle a little olive oil into a roasting pan and tip in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper.
4. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don't overcook it, or the flesh will become dry.
5. Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed or new potatoes.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
A Native American says a prayer & hands out tobacco, offering thanks to Nature (photo by Greg Peterson)
Unlike the genetically modified "wild rice" grown in paddies, truly authentic wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Its unique qualities led Chef Alice Waters to choose it for a special New Year's Dinner at Chez Panisse.
Native Harvest Wild Rice is known as "the food that grows on water" and Manoomin to Minnesota's Native American Ojibwe communities. The wild rice is hand-harvested from pristine lakes on the White Earth Indian Reservation as it has been for centuries, using traditional methods. It has never been genetically modified.
Manoomin is a central aspect of Ojibwe culture and tradition, a part of the proceeds benefit the White Earth Land Recovery Project, which works to protect the integrity of this important native food.
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Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada harvest and process wild rice, following the traditions of their ancestors. Manoomin is also part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. The campaign to protect the integrity of this heirloom wild rice is an important aspect of the White Earth Land Recovery Project.
"Too many of America's indigenous foods have been lost forever, or are in danger of becoming lost. We are proud to be helping the effort to save this important heirloom of our country's food culture by making it available to the widest audience possible," said Jeff Deasy, American Feast founder and president.
The indigenous specialty foods available from AmericanFeast.com are true gifts from nature for discriminating foodies and slow food cooking enthusiasts concerned about the health of the environment.
To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin
To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf
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
Snowy Creek at Dusk (photo by clconroy, courtesy of morgueFile.com)
A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.
In the book Professor Corder writes, “For a quick and easy vegetable stock I use vegetable bouillon powder. A teaspoon of flaxseed oil swirled into the soup adds valuable omega-3 fats and a nutty flavor. The soup can be made a day ahead-add the parsley and flaxseed oil just before serving.”
Each bowl of soup provides two generous servings of vegetables and less than 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.
Ingredients for 4 Servings
• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste
Preparation
1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.
2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
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
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Lovers of wild-caught halibut and black cod from the waters of Alaska can start looking over favorite recipes, as the harvest season will soon begin. Alaska’s waters are home to over 75% of the wild Pacific halibut and over 70% of the wild black cod caught in the United States.
Alaska halibut is the largest of the flatfish, some weighing over 300 pounds. Alaska black cod is high in omega-3 fatty acids, making it a preferred source of protein. Both whitefish selections pair naturally with a wide variety of flavor profiles and cooking applications such as: smoking, sautéing, poaching and roasting. Wild Alaska halibut and black cod are available fresh until mid-November.
Wild & Sustainable Choices
Alaska halibut and black cod, and in fact all seafood from Alaska, are wild and sustainable seafood choices. In fact, Alaska is the only state in the nation to have sustainability language written into its Constitution. Halibut is harvested exclusively with longline gear; black cod is harvested by longline and pots.
The 2010 wild Alaska halibut and black cod (sablefish) season opens March 6, 2010. Catch limits for Alaska halibut and black cod are set at 40.3 million pounds and 24.9 million pounds, respectively.
For more information on the topic and dozens of recipes, go to: Alaska Seafood Marketing Institute
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space 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
Swinging Kid (photo by sideshowmom, courtesy of morgueFile.com)
Almost three quarters of primary school children in England are now taking vegetables or salad as part of their average school lunch - following the introduction of mandatory standards for school food.
A national study carried out by the School Food Trust - the first of its kind since the Government's new standards came into effect in 2006 - has found that the lunches taken by pupils in 2009 were healthier than those of children four years earlier.
The Trust's survey examined what was taken and eaten by 6,696 children from a nationally representative sample of 136 primary schools between February and April last year. The results were compared with similar data collected in 2005.
Seventy-four percent (74%) of pupils are now taking servings of vegetables and salad with their lunch, compared with 59% in 2005. On average, children in 2009 took more than two of their ‘5-a-day' as part of their school lunch, eating an average of 1.6 portions of fruit and vegetables.
The Trust's Chief Executive, Judy Hargadon, said: "This is the first time we've been able to measure the impact of the new school food standards on what children of primary school age are actually taking and eating for their lunch - and we're delighted to see the progress that's been made.
"The figures certainly show that there's still a lot of work to do, both in fully meeting the standards across the board and in encouraging children to eat what's on their plate, but everyone involved with school food in primary schools can feel very proud of what's been achieved so far."
Schools Minister, Diana Johnson, said: "We want to make sure children are eating a healthy, nutritious lunch at school because we know this helps their concentration and behaviour in the classroom...Making sure children get a portion of fruit and vegetables each day and the right amounts of fat, salt and sugar, is a vital step towards reversing childhood obesity and protecting their health."
The research also found that:
• The proportion of children taking water to drink at lunchtime has gone up by more than 20% - from 29.5% in 2005 to 51.3% in 2009
• The overall amount of food that children are leaving on their plates hasn't increased
• With few exceptions, the average meals taken by children met the new standards for school lunch
• Healthier foods promoted by the new standards, such as vegetables and salad, fruit, milk and yogurt, fruit juice and fruit-based desserts together represented at 12% greater share of the types of food and drink on offer
• Levels of salt, fat and sugar in the average meal were down, and the report highlights the ‘remarkable achievement' of caterers across England in meeting the school lunch standards
Ms Hargadon added: "It's very clear that we've still got a lot to do. The challenge for us all is to continue supporting schools to create the compliant menus they need, whilst still being creative to tempt even more children to give school lunch a try."
To access the full report from the U.K.’s Scholl Food Trust, go to: Primary School Food Survey
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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
This recipe is sure to add a little spice to a home-cooked Valentine’s Day Dinner. It offers an enticing mix of flavors, and at just 513 calories per serving it will leave plenty of room to indulge in a gooey dessert. It was created by chefs Mary Sue Milliken and Susan Feniger for our friends at the California Avocado Commission, who were kind enough to provide it to us.
Ingredients for 4 Servings
• 4 Large, ripe tomatoes, cored
• 1/2 Pound fettuccine
• Salt, for pasta water
• 2 Tablespoons extra virgin olive oil, plus extra for pasta
• 1 Pound domestic shrimp, peeled and de-veined
• 1 Teaspoon crushed red pepper flakes
• 1 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper
• 2 Teaspoons minced garlic
• 2 Large, ripe tomatoes, cored, seeded & cut into ½-inch dice
• 1/4 Cup silver tequila
• 2 Ripe Fresh California Avocados, halved, seeded, peeled & cut in ½-inch dice
• 1 Bunch basil, cut into thin strips
• 2 Tablespoons unsalted butter, cold
• Salt & freshly ground black pepper, to taste
Preparation
1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.
2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional
30 seconds.
4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.
7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture 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.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Diary Cow Girls (photo by Melodi2, courtesy of MorgueFile.com)
Michelle Obama has just launched a new child obesity initiative, which aims to solve the problem of childhood obesity in a generation. That follows last week’s proposal from President Obama to add $1 billion annually to the Child Nutrition Act. Slow Food USA commends those efforts and said it will rally its 90,000 members and advocates to tell Congress to get serious about combating child obesity.
According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity, and was once almost unknown in children. But for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.
Highly Processed Foods are Making Kids Sick
"President Obama’s proposal to add $1 billion per year to the Child Nutrition Act is an important step forward, and we need to push our legislators to make it happen," stated Josh Viertel, president, Slow Food USA. "And yet Congress currently spends more than $13 billion per year subsidizing the production of the very same foods that are making kids sick. We need to address the core causes of obesity, and invest in healthier food for our nation’s children."
School nutrition directors and advocates contend that $1 billion will need to be added to the Child Nutrition Act to serve a healthful lunch with sufficient fruits, vegetables and whole grains, as well as to strengthen nutrition standards and help schools start farm-to-school programs.
"The math speaks for itself," continued Viertel. "Obesity and diabetes cost our nation $263 billion per year, about half of which is paid for by taxpayers. And yet school lunch is so under-funded that most schools can only afford to serve the cheap processed foods that fuel obesity and diabetes. Investing in healthier food is the right thing to do for our kids and for our economy."
“Time for Lunch” is Slow Food USA’s campaign to get Congress to update legislation pass a better Child Nutrition Act.
 
About Slow Food USA
Slow Food USA is a non-profit organization working to create a just and sustainable food system. Slow Food USA has 225 volunteer-led chapters across the country. The organization creates youth programs to bring the values of eating local, sustainable and just food to schools and campuses; preserves and promotes disappearing foods and food traditions; and advocates for food and farming policy that is good for the public, good for farmers and workers, and good for the planet.
To learn more about the Slow Food USA campaign and send a quick and easy email to your legislators, go to: Time for Lunch
To view previous posts on the topic go to:
1. Help Slow Food USA Bring Healthy Lunches to School Kids
2. Farm to School Programs are Nourishing Kids & Community
3. Slow Food USA: Working for Real Food in Schools
4. Grant Funds Available for Fresh Fruit & Vegetable Programs in Schools
5. We Want to Know What's in Our Children's Milk!
6. New York Group Promotes Healthy Eating in Schools
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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
Thistle Hill's John & Janine Putnam (Images courtesy of Thistle Hill Farm)
Thistle Hill Farm in Pomfret, Vermont has been a certified organic farm for over 15 years, having started out as a part-time endeavor of the family of John and Janine Putnam. They steadily made improvements and early on they decided to concentrate on dairy farming. Despite their dedication, the dairy farm was not enough to sustain them and John continued working as a lawyer to support the family.
In 1999, the Putnams went to Switzerland, where they visited almost every major cheesemaking region in the Swiss, French and Italian Alps. They’re quest was to find a cheese they loved that was produced in conditions matching as closely as possible the climate of Pomfret in the hills of Vermont. The journey led the family of six to Beaufort, France. There they were told of a Frenchman in the mountains above Moutiers who would tell them all they needed to know.
John & Janine Find Their Man
They found him at home on a Sunday afternoon. Having milked his cows, made some cheese, tended chores, and cleaned the kitchen, he had an hour for himself before evening chores and milking. So he seemed less than overjoyed to see two lost souls on his doorstep at a time when a nap seemed like a good idea. He let John and Janine struggle in French for a while before inviting them in for coffee in perfect English.
The Frenchman makes Beaufort "alpage" from the milk of 100 Tarine cows, twice a day, everyday, all summer long. He is famous for his cheese, and for falling asleep at dinner. He said "to make Beaufort is too meticulous for you.” That challenge was enough to hook the Putnams and seeing that they intended to persevere, he found them an apprentice and both have helped the family ever since.
Thistle Hill’s Tarentaise is the happy result of the Putnam’s quest. It now ranks among the world’s most superb artisanal cheeses, garnering prestigious First Place awards from the American Cheese Society in both 2004 and 2006!
The wise but prudent Frenchman has even gone so far as to say, "maybe our job is OK."
To learn more about the Putnam's aged Alpine, raw milk cheese go to: Organic Tarentaise Raw Milk Cheese
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Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
There have been some alarming reports regarding the safety of farm-raised salmon over the years. One sample of farmed salmon studied by the U.S. Environmental Protection Agency found levels of PCB's so high that it advised eating it no more than once every two months. PCBs have long been known to cause cancer.
Major Stores Shun Farm-Raised Salmon
Safeway, one of the largest supermarket chains in the U.S., restricted the purchase of farmed salmon from Chile over concerns about a virus killing millions of fish there. The New York Times detailed concerns from biologists about the elevated use of antibiotics and researchers’ claims that salmon farms were contaminating fishing waters and creating stresses that could be spawning illnesses in the fish.
Target has recently announced that farmed salmon will be eliminated from their more than 1,700 stores and only wild salmon will be sold. This decision to carry more sustainable products demonstrates how empowered consumers are to select healthier, more sustainable seafood – even when buying from a mega-store like Target.
Norwegian Salmon is Farmed, Not Wild
Our friends at Food & Water Watch now tell us the Norwegian Seafood Export Council (NSEC) is misleading U.S. consumers with the false impression that Norwegian salmon is wild, not farmed. Food & Water Watch, along with other consumer groups, have long been advocating for the consumption of wild salmon due to the health risks farmed salmon can pose for humans and the environmental dangers that it poses for ocean ecosystems. They contend that the NSEC’s misleading advertising interferes with consumers who try to make informed choices about the fish they are purchasing and consuming.
Famous Las Vegas Chef Takes a Stand
Rick Moonen, a Las Vegas chef, restaurant owner, and early champion for sustainable fishing practices, is now an exclusive supporter of wild salmon. Moonen initially endorsed Norwegian farmed salmon years ago, but has since learned the harm caused by the open net technology used in Norway and other places. As a result, Moonen requested that the company remove his likeness from a promotional video on NSEC’s Web site.
On January 28th, Moonen filed an official complaint with the Federal Trade Commission’s Bureau of Consumer Protection, asking them to take the appropriate measures to ensure that Norwegian farmed salmon is not deceptively advertised in the United States. NSEC’s misleading advertisements have appeared on their Web site as well as in print, in Cooking Light magazine.
On February 1st, Moonen received a letter from NSEC apologizing for the error, claiming that the inclusion of his image in the videos "was an oversight on our part." Were the misleading advertising just an oversight too?
About Food & Water Watch
Food & Water Watch is a non-profit organization working with grassroots organizations around the world to create an economically and environmentally viable future. Through research, public and policymaker education, media, and lobbying, we advocate policies that guarantee safe, wholesome food produced in a humane and sustainable manner and public, rather than private, control of water resources including oceans, rivers, and groundwater.
To learn more about the non-profit organization and its work with grassroots organizations go to the web site: Food & Water Watch
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
D & E Farms, Franklinville, N.J. (photo by Emily Roesly, courtesy of morgueFile.com)
Nearly a third of U.S. shoppers say they have specifically purchased locally produced food over the last month, double the number in 2006, according to new consumer research released by food and grocery analysts IGD. Many do so to obtain the freshest produce, but a desire to support local jobs, farms and stores has also played an important role.
Support for ethically produced foods in general has withstood the pressures of an 18-month recession and is in fact growing, despite the tough economic conditions. When asked about food they have specifically purchased over the last month, shoppers responded:
• 30% said locally produced food (up from 15% in 2006)
• 27% Fairtrade products (up from 9%)
• 18% products with high animal welfare standards (up from 11%)
Thinking Morally & Buying Locally
Joanne Denney-Finch, Chief Executive of IGD, said: "These figures prove what we have been saying throughout the recession – shoppers are looking for both value and values. They are not simply looking for cheaper food in tough times, they also expect the grocery industry to support their moral and ethical values."
Drilling down into reasons for supporting local food in particular, most said that it was fresher, but the biggest riser over the last few years has been support for the local economy:
• 57% said they purchased local food because it has not travelled as far and is therefore fresher
• 54% wanted to support local producers and farmers (up from 28% in 2006)
• 34% wanted to support local retailers (18% in 2006)
• 29% wanted to keep jobs in the local area (up from 14%)
Farmers Markets More Popular than Ever
IGD also asked shoppers what improvements they would like to see to their food and grocery shopping experience. Once again, support for locally produced food was up, with 31% saying they would like more local products available to them, compared with 12% in 2005. One in five (20%) would like a farmers’ market or farm shop to be established nearby, up from 15% in 2005.
Agriculture Secretary Tom Vilsack has said that the number of farmers markets in the U.S. increased by 13% in 2009, illustrating just how many communities and consumers across the country are searching out fresh food and supporting their local farms. Farmers and consumers connected at 5,274 farmers markets in 2009, up from 4,685 in 2008.
To visit the IGD web site for further information, go to: IGD, The food & grocery experts
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Veggies (photo by Dawn Turner, courtesy of MorgueFile.com)
If you're going to be mixing up a bowl of Guacamole for Super Bowl Sunday you can use one of those avocados to make a tasty and healthy salsa as well. We learned this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.
The jalapenos make it sweet with heat for fans who like a little fire in their game day treats. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients are high in vitamins, low in sodium and calories, and delicious to boot!
Ingredients for 2 Cups
• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste
Preparation
1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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Americans will consume about 50 million pounds of avocados on Super Bowl Sunday, mostly in tasty and healthy guacamole. That’s enough to cover a football field 19 feet deep, if you enjoy that sort of thing.
Below is a classic recipe for Guacamole from our friends at the California Avocado Commission, but they’ve come up with a nice little twist. Depending on where your home team does its playing and snacking, they have suggestions for added ingredients that will give your dish a distinctly local flavor.
Home Team Guacamole begins with a party size portion of basic guacamole (4 avocados, salt, lemon or lime juice) served in the center of a serving tray. Line up color-coded ingredients around the guacamole in small bowls. Then mix in “add-ins” to personalize and create your own Big Game Day party dip.
Ingredients for 8 Servings
• 4 Large, ripe, fresh California avocados, seeded & peeled
• 2 Tablespoons fresh lime juice
• 1 Teaspoon salt, or to taste
Preparation
1. Coarsely mash (DO NOT PUREE) avocados.
2. Stir in lime juice and season to taste.
3. Prepare "add-ins" as directed below.
Regional Variations
Tampa Bay
1. 4-oz. cooked, shelled and de-veined small shrimp
2. 1/2 cup diced green onion
3. 1/2 cup diced yellow bell pepper
4. 5-10 drops red pepper sauce
5. Tampa Bay's coastal location calls for shrimp. The red pepper sauce and yellow bell pepper represent the team's colors.
Pittsburgh
1. 1/2 cup chopped roasted red bell pepper
2. 1/2 cup chopped roasted red bell pepper
3. 1/2 cup chopped roasted yellow bell pepper
Oakland
1. 2 cloves garlic, finely chopped
2. 2/3 cup black beans, rinsed and drained
3. 1/2 cup chopped red onion
4. 1/2 cup chopped tomato
5. 2 pickled jalapeños, chopped
6. Oakland's signature color black is represented in the black beans. Two jalapeños are added to represent the teams extra spice!
Atlanta
1. 1/2 cup peach preserves or peach salsa
2. 1/2 cup toasted pecans, coarsely chopped
New York
1. 1/2 lb. smoked salmon pieces
Philadelphia
1. 8-oz. softened cream cheese
2. 2/3 cup chopped black olives
San Francisco
1. 1/2 lb. cooked Dungeness crab, chopped
2. 1/4 cup diced scallions
3. 1/2 tsp. cracked black pepper
Tennessee
1. 1/2 cup finely chopped sweet white onion
2. 1 cup chunky red salsa
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Mount Fuji (photo by Daniel T. Yara, courtesy of morgueFile.com)
Fierce winds had umbrellas snapping yesterday, but the stormy weather was worth braving to watch Chef David Bouley adapt Japanese ingredients into French dishes, as we savored his creations. The renowned chef said the international blend was, “The Western world and the Eastern world giving each other a hug.”
The Essence of Japanese Food
Chef Bouley was appearing as part of the event, “The Essence of Japanese Food, Discover Authentic Japanese Ingredients” at the International Culinary Center on Broadway in Lower Manhattan. He became fascinated with the “simplicity and purity” of Japanese food some years ago, when seeking lighter dishes that would delight the palate while delivering a healthy nutritional profile. It’s a commendable quest. The rate of heart disease among men living in Japan is less than half that of men living in the United States, much of the difference attributable to unhealthy eating and sedentary living.
The great chef marveled at the attention to purity in Japanese cuisine. He related a story about an event in Barcelona, Spain, where 500 gallons of water from Mount Fuji had been shipped so that Japanese chefs could cook with the water essential to producing the desired taste of the dished they created.
Bouley’s Latest Eatery Coming in July
It was a real delight to see a classically trained and much acclaimed chef excited about what he had learned from Japanese chefs in recent years, and he exhibited plenty of enthusiasm for continuing to expand his knowledge and technique. The next Bouley restaurant in New York will be an expression of his enthusiasm for the blending of culinary influences to produce something new and exciting. The chef reminded us that all cuisine is international, even “tempura was brought to Japan by Portuguese sailors.” His newest eatery will be named Brushstroke, and will be opening on Manhattan’s Hudson Street in July of 2010.
Such a restaurant would probably have been impossible less than a decade ago, when the highest quality Japanese ingredients were mostly unavailable to American kitchens. Kudzu from vines that can be 200 years old was incorporated into Chef Bouley’s demonstration, along with fresh sea scallops of sashimi quality from Hokkaido, and Wagyu beef. A mousse fashioned from Japanese mountain yams illustrated the versatility of the ingredients when in creative hands.
Sustainable and Traceable
Health, safety and sustainability are major themes in Japanese food, and traceability is a major part of the equation. When purchased in a supermarket, Wagyu beef is numbered so that an online search will reveal its breed, birth date, and place of origin. Wild sea scallops harvested alive in the seas off Hokkaido and are similarly sustainable and traceable, two elements increasingly being adapted by American food producers who want to assure consumers that they are getting the highest quality food.
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(© Images courtesy of BetterBody Foods & Nutrition, LLC)
Tired of denying yourself such sweet treats as a nice slice of cheesecake because you’re worried about gaining weight? Chef Stephen Richards felt the same way, like most, he struggles with his weight. His family history includes diabetes on both his mother and his father’s side. Yet, he loves to eat, cook and live. After all, life is a celebration and there is no better way to celebrate than with great tasting food that is both healthy and delicious.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Obesity is the primary cause of the three major chronic diseases of diabetes, heart disease and cancer that are plaguing the U.S. Three simple ingredients are the primary cause of obesity: sugar, high fructose corn syrup and white flour. All of these ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created the cheesecake recipe below for a little splurge that won’t hurt your waistline.
Ingredients
Crust:
• 1 Cup whole wheat pastry flour
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1/3 Cup butter
• 2 Tablespoon milk
• 2 Tablespoon Xagave
Filling:
• 8 Ounces cream cheese
• 1 Cup Xagave
• 3 Tablespoon flour
• 1 Teaspoon grated lemon peel (lemon zest)
• 1/4 Teaspoon salt
• 1 Teaspoon vanilla
• 6 Eggs
• 1/4 Cup light cream or milk
Preparation
1. Heat oven to 450°F.
2. Crust: In large bowl, combine first 4 ingredients (flour, baking powder, salt and butter); blend until crumbly. Combine milk and Xagave and sprinkle over mixture until dough is just moist enough to hold together. Form into a ball. Press mixture over bottom and 2½ inches up side of 9-inch spring form pan. Chill.
3. Filling: In a large bowl, beat cream cheese until creamy. Add Xagave, flour, lemon zest, salt and vanilla; beat well. Add eggs, one at a time, beating well after each. Blend in cream. Pour filling into prepared pan. Bake at 450°F for 10 minutes; reduce heat to 200°F and bake for 60 to 70 minutes or until filling is almost set or golden brown. Cool. Refrigerate for several hours or overnight before serving. Serve plain or with Strawberry or Berry Topping and Xagave Sweetened Whipped Cream.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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
Healthy, Free-Range Chickens (photo by Digiology, courtesy of morgueFile.com)
Written by Linda West Eckhardt
Vladimir Putin, in a move much revered by the citizens of his country, has issued a ban on American imported chicken.
"Too fatty, too little taste, Americans raise their chickens on chemicals," reported one Russian grocer.
So, OK, folks, haven't I been telling you not to buy factory farmed meats? Chickens raised in those dark, dank 100,000 bird coops where the poor things never see light can suffocate from being packed in so tightly, and are fed mostly GMO corn which not even a starving chicken should eat.
The European Union has banned the use of birds raised using standard American practices and as a result, the chicken they sell in Europe is more flavorful, more healthy and more expensive.
What does Cheap Chicken Really Cost?
I can tell you this, from my own personal experience. Many of you know that I cook for my dogs every day -- because commercial dog food is made from meats considered unfit for human consumption (now there's a scary thought) -- and I can tell you that my dogs will not even eat cheap chicken. They turn up their refined noses and leave it in the bowl.
What is in that chicken? Well, when they pack the birds into those coops so tightly the conditions invite disease, so the birds are fed antibiotics in the water. The poultry growers want them to get to market FAST, so they pump them full of hormones to encourage fast growth. And if that wasn't bad enough, the birds are fed cheap genetically modified corn to keep the cost of chicken feed down.
If you are buying chicken from any fast food place and many ordinary chain restaurants as well as many supermarkets, you are stuffing your face with this cheap chicken. The results can be dire for your health
You Are What You Eat
Cheap chicken is part of the American smorgasbord of foods that cause obesity, diabetes, heart and kidney disease as well as cancer and a host of food allergies.
Where Should You Buy Chicken?
Ideally, find a source for local farm-raised poultry. I know this is not easy. If you can't do that pick out organic birds from the market. Whole Foods has great chicken. You will like the flavor. It has not been laced with hormones and antibiotics, nor has it been fed GMO corn. Murray's is a good brand sold in the East. Out West, there's also locally grown brands of organic chicken. It's worth the extra trouble and the cost. Look up "organic chicken" on the internet for sources close to home.
Once you get it to your kitchen, here's a great recipe from The Silver Cloud Diet to enhance the taste of that bird and help you keep to your low carb weight loss plan.
Easy Roast Chicken Thighs & Asparagus Recipe
Simple and satisfying, this one dish dinner goes together in a hurry. And check out the carb count, fewer than 8. Whoo hoo.
Ingredients for 4 Servings
• 2 Garlic cloves
• 3 Tablespoons extra virgin olive oil, divided
• 2 Tablespoons fresh lemon juice, divided
• 8 Organic chicken thighs with skin (about 1 3/4 pounds)
• 2 Tablespoons unsalted butter, divided
• 1/2 Cup organic chicken broth
• 1 Teaspoon fresh or dried oregano
• 12 Spears asparagus
• Accompaniment: lemon wedges and parsley
Preparation
1. Preheat oven to 450°. Mince garlic with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
2. Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat and brown chicken in 2 batches, skin side down, until golden and crisp, then remove to a baking dish, skin side up. Arrange asparagus alongside chicken.
3. Pour off fat from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, and then pour over chicken and asparagus.
4. Roast chicken in oven until cooked through, about 20 minutes. Add a grating of freshly milled black pepper and serve, garnished with parsley and lemon wedges.
Nutritional Readout: 467 calories, FAT 33.3 g., PROTEIN 35.6 g., CARB 7.8 g., FIBER 1.3 g.
Linda West Eckhardt is the author of a number of acclaimed cookbooks and the winner of a James Beard Award for her writing. She and Dr. John Salerno are the co-authors of The Silver Cloud Diet.
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Organic Lemon Crop (© photo by Lisa Solonynko, courtesy of morgueFile.com)
Written by Sonia F. Bañuelos, Saffron Paisley
The other day my daughter said, “Mama, we have too many lemons, no more” as we were harvesting from the neighbors 3 prolific Meyer lemon trees. I was surprised that she, of all people, was setting limits on her dear old Mama. When we returned home she helped me make a couple more jars of preserved lemons to add to the collection. We now have bottles of Limoncello and jars of preserved lemons, lemon chutney, and Meyer lemon with jasmine tea marmalade.
What more? Well, a couple of nights ago I made a syrup and set aside the peels. I was not certain what I would make with the peels but I had so many, I didn’t want to toss them in the compost. The syrup is a fantastic way to process a lot of lemons as it is fast, easy, and keeps well. I have been enjoying quiet time on my deck with a book and a glass of sparkly limonata. As for the peels, well, I was always curious about the Roman method of preserving in honey…
Lemon Syrup
1. Lemons
2. Sugar
3. Lemon zest
• Wash lemons, cut in half, and juice. If you plan on using the peels, be careful not to press too hard and break apart the peel
• This is the ratio: 1 cup lemon juice, zest of one lemon, 2 cups sugar.
• Combine all ingredients in a saucepan, bring to a boil or until sugar dissolves.
• Remove from heat, and pour into sterile container.
• When cool, pour into clean glass bottles or jars.
Lemon Peel, Roman Style
1. Lemon peels
2. Honey
• After juicing lemons, reserve peels
• Place all peels in a bowl and fill with water
• Leave overnight, but remember to change the water at least once
• In the morning, pour water out
• With a grapefruit spoon (with a serrated edge), carefully remove the membrane and as much of the white pith and discard. Soaking overnight softens the lemon and makes it really easy to remove all unwanted bits,
• Continue with the rest of the lemon halves.
• Cut lemon peel as you fancy, in strips, triangles, coursely… as you wish
• Place in a sauce pan, cover with water and bring to a boil, reduce heat and gently cook for about 20 minutes or until soft.
• Strain and let peels cool.
• Gather your clean jars and start with a layer of honey.
• Start filling jars by layering lemon peels and honey until the jar is full, ending with a layer of honey.
• Make sure not to overpack with lemon peels! You should have a ratio of 1:1.
• Make sure to remove all air bubbles.
The lemon syrup is delicious over sparkly water or in ice tea. A sprig of mint takes it to an entirely different level and I’m wondering how it would taste with alcohol… The lemon peels are really good as is, my daughter ate several as we were packing the jars. They can also be chopped and eaten with ice cream, scones, and on toast.
Enjoy!
Note: The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker. If you can’t get a Meyer, the full flavor of an organic lemon will do nicely.
Sonia & the Sprout
To visit Sonia’s worldly, entertaining, and just plain fun blog, go to: Saffron Paisley
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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