How Government Cover-Up on Fish Farming Affects Your Health For related articles and more information, please visit OCA's Health Issues page and our Food Safety Research Center page. Many environmental experts have warned about the unsustainability of fish farms for a decade now, and we have documented those objections in many previous articles. Unfortunately nothing has yet been done to improve the system. As usual, government agencies and environmental organizations around the world turned a blind eye to what was predicted to become an absolute disaster, and now the ramifications can be seen across the globe, including in British Columbia, Canada. Salmon Confidential is a fascinating documentary that draws back the curtain to reveal how the Canadian government is covering up the cause behind British Columbia's rapidly dwindling wild salmon population. Tracking viruses, Morton moves from courtrooms, into British Columbia's most remote rivers, Vancouver grocery stores and sushi restaurants.
The Plethora of Pasta Permutations A delicious charting of over 250 shapes of pasta, broken down by those that emerge from machines (like penne, rigatoni, and fusilli) and those that are traditionally crafted by hand (like tagliatelle, gnocchi, and pappardelle). Covering all the wonderful varieties of pasta, from variations found only in hilltop villages in Italy to those stocked on supermarket shelves around the world, The Plethora of Pasta Permutations is a complete guide to the magic that happens when flour, egg, water, and artistry combine. 24" x 36" Each print is signed and numbered by the artists, and comes packaged in a Pop Chart Lab Test Tube. Using 100 lb archival recycled stock certified by The Forest Stewardship Council, this poster is pressed on an offset lithographic press with vegetable-based inks in Flatlands, Brooklyn.
smitten kitchen Cauliflower "Fried Rice" - Domesticate ME! It’s Friday, so I felt like I’d tell you a little story about the time I went to fancy fat camp. You’re welcome. It was August of 2007, and I had barely survived a summer of hard work selling cowboy hats at beer festivals in Boulder, Colorado. Because I had devoted most of July to conducting a personal taste test of the burrito joints in Boulder and drinking my weight in hobo sangria, I wasn’t exactly in fighting shape. Therefore, when my bff Fifi asked if I would like to accompany her and her mother to Canyon Ranch for a week, I enthusiastically accepted. For those of you who have never heard of Canyon Ranch, it is a lovely chain of “destination health resorts,” offering everything from nutrition coaching and creative exercise classes to meditation and exotic spa treatments. Upon arrival, Fifi and I settled into our cozy room and then headed straight to dinner with Ginny (Fifi’s mother) for our first “spa dining experience.” Days 4-7 are mostly a blur, probably due to malnutrition.
5 Delicious Green Smoothies For Beginners Have you ever heard someone mention a green smoothie and wanted to gag? I did. Three years ago a friend of mine suggested I have green smoothies for breakfast, and I wanted to scream profanities at her after I made my first one. She didn't warn me that green smoothies are something you have to ease into (for most people, anyway). My first green smoothie consisted of swiss chard (I didn't even know what it was until I bought it the first time), mustard greens (too bitter for a beginner), an avocado (gave it a great texture, but SUCKED with the rest of the produce), blueberries (contributed to an "eye sore" of a color; an ugly shade of brown), a peeled lemon, a banana (which added to the thickness of the smoothie... not a good idea at the time), coconut water and raw almonds. To be honest, not only was the smoothie absolutely disgusting, but I was mad that I'd spent so much money on something I didn't even like. Note: Try to use organic produce and ingredients when possible. 1. 2. 3. 4.
spinach, mushroom & feta crustless quiche I’m a big fan of savory breakfasts and this one might be my new favorite. It has endless possibilities and is a cinch to make. …plus, it reheats well in the microwave for a quick dinner! A quiche is basically an egg and milk custard filled with all sorts of other things (usually cheese and vegetables). To make this recipe extra economical, use vegetables that are in season and on sale for a low price. Spinach, Mushroom & Feta Crustless Quiche spinach, mushroom & feta crustless quiche Total Cost: $6.19 Cost Per Serving: $1.03 Serves: 6 Ingredients 8 oz. fresh mushrooms $1.99½ tsp minced garlic $0.06as needed non-stick spray $0.021 (10 oz.) box frozen spinach $1.094 large eggs $0.831 cup milk $0.392 oz. feta cheese $0.87¼ cup grated parmesan $0.39½ cup shredded mozzarella $0.50to taste salt & pepper $0.05 Instructions Preheat your oven to 350 degrees. Step By Step Photos The key to preventing a soggy quiche is to reduce the moisture in your vegetables. Next, move onto the mushrooms.
Silver Heights Farm - Catalog Welcome to Silver Heights Farm's twelfth catalog of certified organic, heirloom & unusual, open pollinated vegetable transplants. We grow Butterfly Bushes every year because they tickle our fancy and attract hummingbirds, butterflies, moths and other pollinators. We also grow a very rich line of culinary and medicinal herbs and several dye plants. There are a few NEW selections this year that hold the promise of performing well in the Northeast, especially in the shorter, cooler summers of the Catskill region of New York. Open pollinated plants are the unheralded champions of our agricultural heritage. Once again we are highlighting ARK plants – those that have received Slow Food's distinctive recognition for the need to preserve endangered foods and their associated economic, social and cultural heritage. Through learning and then teaching others how to save seeds, the rapidly disappearing genetic diversity of our plants can be preserved by gardener and farmer alike.
Uncorked: Blind taste like a sommelier Blind tasting wine is a true art form; however, anyone can learn how to do it. Guests consistently bring wine into the restaurant for me to blind taste and guess the country, region, vintage and grape variety. The common response is “How did you do that?” I would like to think that I have some sort of magical powers; however, I know that is not the case. The Court of Master Sommeliers has taught me the deductive tasting method, which allows me to be able to blind taste wine properly and quickly. The deductive tasting method, detailed below, is broken down into four categories. When a wine is produced in oak barreling, there are distinctive nuances that you will smell. Sight It is important when assessing wine to be in a well-lit room. In their introductory course, the Court of Master Sommeliers explains that “White wines that are green in color are youthful or are produced in a cool climate areas.” Legs, also known as the tears, show the alcohol and the residual sugar.
Pumpkin, Leek, & Pecan Cornbread with Spicy Honey Guys, this is the prettiest cornbread I’ve ever made. I first saw it on Megan’s blog and thought it was such a stunnner back then, and I finally got around to making it. I’m so glad I did! I decided to adapt this recipe to be baked in a cast iron skillet because the fine people of Finex (forged right here in Portland!) gifted me with one of their gorgeous skillets. The pumpkin in the cornbread makes it so moist, with extra tenderness from the addition of buttermilk. Anyway, I urge you to make this cornbread sooner than later. Print Recipe Pumpkin, Leek, & Pecan Cornbread with Spicy Honey Makes 8-12 servings Adapted from Take A Megabite Leeks can be super gritty, so I like to clean them by slicing them and swishing around in a large bowl of cold water. 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup brown sugar 1/2 cup (4 ounces) brown butter 2 eggs 1 cup buttermilk 1 cup pumpkin puree (not pie filling) 1/2 cup chopped pecans Spicy Honey: 1/2 cup honey
How to Make a Perfect Frittata A well-made frittata is one of the world's most perfect foods. It's cheap, quick-cooking, and an efficient vehicle for leftovers—not to mention equally delicious at breakfast, lunch, and dinner. But a poorly-made frittata is just tragic. We've all had a sub-par frittata; they're spongy rather than custardy, dry, and flavorless. Don't suffer the same fate with your next skillet of baked egg goodness: Avoid these common frittata mistakes. 1. Take it from Dawn Perry, BA digital food editor: "Dairy turns an ordinary omelet into a delicious, creamy egg cake." 2. Frittatas are easy to make, but that doesn't mean you can throw caution to the wind and guess at the proportions. 3. We like well-seasoned cast-iron pans for our frittatas—emphasis on the well-seasoned, which combats crusty-egg-on-the-side-of-the-pan syndrome. 4. A frittata makes use of fully-cooked leftovers like last night's roasted potatoes or this morning's leftover sausage. 5. 7. 8.
How to Preserve 100+ lbs. of Tomatoes With Almost No Work | grow it cook it can it Tomatoes are one of the main crops that I preserve. Jam is all well and good, but face it: there’s a ton of sugar in those jars. Tomatoes, on the other hand, are incredibly good for you can go in just about anything. Home-grown tomatoes are also one of the food items that are so far superior to their grocery store counterparts that they are worth the time it takes to put them up. Vegetables are so labor-intensive to grow that it makes me cringe when they finally ripen in such abundance that some are left to rot or are simply fed to animals. The key is knowing which preserving methods involve the lowest amount of work at the front end and are the most versatile during the winter months. So. First you’ll need to grow some tomatoes. Haggle: “I’m interested in buying the rest of your tomatoes, can you make me a deal?” Preserving options: 1. 2. (Instead of photographing and writing out the whole tomato sauce process, you should go read about it on The Girls Guide to Guns and Butter. 3. 4.
Cheesy Cauliflower Biscuits Think back on the days of the restaurant bread basket—endless amounts of bread with butter or olive oil delivered to your table as soon as you sat down. I have to admit; I miss the days of free biscuits, bread sticks, hushpuppies, and all other carb-heavy appetizers. Luckily for our health though, many restaurants have nixed the basket of bread entirely, or have it as an option. In a quest to create a healthier biscuit for my pre-dinner snack, I found a perfectly portioned bite that is entirely gluten-free and less than 25 calories per biscuit. The Recipe: 1 cauliflower head, leaves removed3 garlic cloves, minced1/3 cup nonfat Greek yogurt1/2 cup cheddar cheese, shredded2 eggs2 egg whites1 teaspoon kosher salt1/2 teaspoon black pepper Step 1: Make Mashed CauliflowerPreheat the oven to 400°F. Step 2: MixTransfer mashed cauliflower into a large mixing bowl. In a separate bowl, beat egg whites until stiff. Step 3: BakeCoat a mini muffin pan with cooking spray of your choice. See More:
Wine Tasting - The Napa Wine Project Our favorite time in Napa Valley is in early Spring during the middle of the week; everything is green, bud break has already occurred, the grapes are leafing out, the summer crowds have not yet hit, and as a result there is less traffic and the weather is usually decent. It doesn’t get much better in the valley than driving the Silverado Trail during warm early Spring days. Parts of late Fall after the harvest can also be a good time to visit as it is less crowded than summer and there are less time constraints on the wineries. Harvest itself is a fun and vibrant time to be in the valley (especially if you are in the industry). If we were to pick a wine that Napa Valley is known for it would be Cabernet Sauvignon. According to recent TTB updates there are over 880 winery permits within Napa County ranging from the large tourist type wineries to the smaller family and really small boutique wineries to those not open to the public. All phone numbers provided are 707 area code.