Tag: Locally Grown

Food, Inc… Reconsidering what I consume now

"A must see!" --DineWithDani

When it came out, I was told that it was a gruesome depiction of the food industry intended to insight fear in consumers– so I never went to see it or rent it. Recently a friend announced that she was off meat after seeing a documentary on how meat is processed, so I had to know more.

After seeing Food, Inc. for myself (only seconds ago), I HIGHLY recommend it. Your threshold for blood and guts may be much lower than mine. And with that said, I want to warn you that there are some images of animal slaughter. But, to be honest, I understand that animals have to die for me to eat them, so… It was actually the statistics on corn by-products, protein-feed, dark houses, ammonia cleansing, antibiotics, pesticides and genetically modified organisms (GMOs) that made me nervous.

I’ve been doing my best to buy local and organic produce for a long time, but I never considered how meat made it to my table. Here and now I pledge to seek out, support and promote small, local, cage-free, organic, grass-fed farms and dairies. Thank you Robert Kenner and Eric Schlosser for shedding some light.

The final sequence of the film really hit home: It is so much cheaper to eat unhealthy foods; a fast food hamburger is cheaper than a head of broccoli. But we don’t have to settle for what is given to us. We can decide! You vote for what is provided in stores every time the cashier scans the items in your basket. If we buy better foods, the retailers will stock more of it. And the more they stock the cheaper it becomes. It’s a cycle that we as consumers control without knowing!

Below is the trailer. The full-length documentary is available online at Netflix, iTunes (rent $4.99) and Amazon (instant video $2.99). Check it out.

Restaurant Informer Magazine Defines “Local” and “Organic”

There are different parameters for the terms “locally grown” and “locally produced.” Many consider “local” to indicate products that are grown/produced within a radius of 150 miles of the point of consumption. In some situations, the distance is extended. For example, some types of seafood, to be considered “local,” would have to extend either to the Atlantic coast or Gulf of Mexico — extending beyond 250 miles.

The term “organic” is defined and regulated by the u.S. Department of Agriculture (uSDA). Organic foods are products grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms or ionizing radiation. The uSDA also requires organic meat, poultry, eggs and dairy products to be produced from animals free of antibiotics or growth hormones. “Natural” attached to a product, on the other hand, indicates that there were no artificial flavorings, coloring or chemical preservatives and minimal processing.

The uSDA also regulates label standards for organic products. The label “100% organic,” indicates just that: 100% of the ingredients are organic. The sole word, “organic,” indicates that 95% of the ingredients are organic. Organic ingredients listed on the side label of a product indicate that less than 70% of the ingredients are organic. Companies that handle or process organic foods for public consumption are required to be certified by the uSDA through their Organic Seal designation.

Debby Cannon, Ph.D., CHE

July/August 2010 This entry was posted on Thursday, July 29th, 2010 at 5:35 pm and is filed under Chef Insights.

 

Muss & Turners… Too Good To Be So Far

Here again, I went to Muss & Turners so long ago that really can’t describe the experience properly. First, I will say that I enjoyed my food thoroughly. And I loved how the recommended wines really complimented my entrée. Second, I recall it being far from my home and hard to find. So remember, Muss & Turners is easy to pass. It’s tucked in a shopping plaza with only a small, nondescript logo to identify the entrance (similar to H&F). And the small dining area (and even smaller bar) makes reservations a must. I’d love to go there for lunch one day and try something lighter.

I wanna say it was a skirt steak with caper relish and fingerling potatoes. I didn’t kill it because I wanted to savor EVERY bite.

 

I think that was roasted chicken with braised cabbage.

Like I said, I took the left overs home and it made an EXCELLENT lunch the next day.

For some reason I was very fascinated with the stamp on the table… So i took a pic.

PS- Shout out to AM Sous Chef Ryan Hidinger

Muss & Turners on Urbanspoon

 

Farm Burger… Locally Grown Goodness

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courtesy of @So_Bran_Nunu

Grabbed a No.1 (no bacon, no fries). Burger was perfectly grilled (still juicy), the onions were sweet and delicious, no Farm Burger Sauce needed. The sauce is like a spicy mayonnaise- avoid if you’re not a mayo person. Slowly I’m becoming a flavored mayo lover. Can’t wait to go back for more.

Farm Burger on Urbanspoon

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