http://www.nola.com/food/index.ssf/2011/09/jambalaya_shows_both_sides_of.html
Highly recommended article on Jambalaya.
Thursday, September 15, 2011
Sunday, September 11, 2011
I Do Give A Damn How They Do It In Western NY
Note: For years, Southern truck stops sold t-shirts and ball caps with the slogan, "I don't give a damn how ya'll do it up North," a not-to-subtle dig directed to the hordes of tourists that descend like locusts on the state of Florida every winter. I must say that, in spite of a sympathy to these blue-collar thoughts, my ventures north of the Mason-Dixon have been illuminating. Below are my reactions to a heavenly Italian restaurant "up North."
Traveling clarifies ones view of home. Tasting the Italian food of numerous locally-owned Italian restaurants in western New York State (Rochester, to be exact) has awakened my sense of what a fine Italian meal is supposed to taste like and what I should expect from Gainesville's Italian restaurants. Our meal the other night at Mr. Dominic's on the Lake, near the shore of Lake Ontario in Charlotte NY, was like being kissed by the Mona Lisa herself.
With this post I have pictured my order that night: Pasta Josephine, a dish fragrant with mussels, scallops, and shrimp finished with garlic, seasonings and olive oil. What aroma and what taste! The flavors were harmonic and wed to each other.
The ambiance of the restaurant further amplified the perfection of the food. We were seated by the kitchen door (not always the best place to sit). I had a 3/4 view of the whole kitchen in action. Three line chefs were preparing dishes in slick, glistening skillets into which they were spooning marinara sauce, sun dried tomatoes, garlic etc over veal, chicken, and seafood. With a twist of the skillet each concoction slid out onto a china plate of steaming pasta. A steady progression of waitresses delivered these fragrant dishes to hungry clientele. Every plate went right by our table and the aromas were unforgettable. The only thing missing was a snowfall outside.
Always packed, the Italian-American aura of Mr. Dominic's was pervasive, the real McCoy. We felt like we were seated at the head of the table of the proverbial "Nonna's kitchen." Autographed photos of the owner's famous friends filled the walls. The room and staff embraced us with everything Italian.
What does this have to with food in Florida? Gainesville Italian restaurants overlook one quality of Italian food: love. The sense of family and community that is typical at Mr. Dominic's is missing from Italian dining options in Gainesville. Instead, this robust cuisine is treated as an elitist dining experience, not a robust, embracing one.
Albeit, that trend is waning and some are doing it well. Satchel's and Pomodora's, come to mind as "guardians of the love" in restaurant service and preparation. Others can learn from them and these New York purveyors of Italian food.
My advice is to "stop and smell the garlic" and create a restaurant experience that better reflects the true nature of Italian cuisine. Skip the elitist pretenses. Serve Italian dishes worthy of a Nonna's kitchen rather than a "nose in the air" substitute for the real thing.
Leave the snootiness to the French. They do it better.
Sunday, September 04, 2011
Gainesville Sun has published an excellent article on my favorite local grocer in Gainesville: Wards
http://www.gainesville.com/article/20110904/articles/110909889?p=1&tc=pg
Monday, August 29, 2011
THE COLUMBIA ANNOUNCES THAT GROUPER DISHES WILL RETURN TO THEIR MENUS AFTER BEING REMOVED IN 2007
Grouper Back on the Menu at All Columbia Restaurants
We have new lunch and dinner menus at The Columbia! Grouper is back on our menu again at all six of our restaurants in Florida after a four year absence.
“We took grouper off our menu back in May of 2007 due to overfishing, which led to the difficulty in meeting the demand for authentic grouper,” said Richard Gonzmart, 4th generation family member and Columbia Restaurant President.
“According to the National Marine Fisheries Service, red grouper is harvested in the Gulf of Mexico, and the red grouper population is healthy and is harvested at sustainable levels,” Gonzmart said.
“We are proud to once again offer our guests classic and unique Columbia preparations of this delicious mild fish with five red grouper entrees on our new dinner menu, and two items on our lunch menu,” Gonzmart said.
New Grouper Dinner Entrees:
Baked Stuffed Grouper - Boneless fillet of red grouper stuffed with fresh lump blue crabmeat and a tropical passion fruit butter sauce. Gently baked. Served with yellow rice and fresh vegetables.
Grouper “A la Rusa” - Columbia’s signature preparation for fillet of fish breaded in Cuban bread crumbs and grilled. Garnished with chopped parsley, hard boiled egg, and a mild lemon butter sauce. Served with yellow rice and fresh vegetables.
Grouper “El Greco” - I created this recipe after many visits with my college roommate and lifelong friend, Jimmy “The Greek” Philopoulos and his family in Canton, Massachusetts. They are the multi-generational owners of restaurants, including the legendary 57 Restaurant in Boston. Boneless fillet of red grouper, grilled on a flat top with olive oil, smothered with seasoned onions, garlic and oregano. Served with yellow rice. OPA! RG
Grilled Grouper - Simply delicious. Seasoned and grilled. Served with yellow rice and fresh vegetables.
Grouper “Bilbao”- Traditional Basque preparation of fillet of red grouper, baked in a casserole with sliced tomatoes, potatoes, onions, extra virgin olive oil, garlic, and lemon. Served with fresh vegetables.
Grouper "Bilbao" and Grilled Grouper have also been added to the lunch menu.
We have new lunch and dinner menus at The Columbia! Grouper is back on our menu again at all six of our restaurants in Florida after a four year absence.
“We took grouper off our menu back in May of 2007 due to overfishing, which led to the difficulty in meeting the demand for authentic grouper,” said Richard Gonzmart, 4th generation family member and Columbia Restaurant President.
“According to the National Marine Fisheries Service, red grouper is harvested in the Gulf of Mexico, and the red grouper population is healthy and is harvested at sustainable levels,” Gonzmart said.
“We are proud to once again offer our guests classic and unique Columbia preparations of this delicious mild fish with five red grouper entrees on our new dinner menu, and two items on our lunch menu,” Gonzmart said.
New Grouper Dinner Entrees:
Baked Stuffed Grouper - Boneless fillet of red grouper stuffed with fresh lump blue crabmeat and a tropical passion fruit butter sauce. Gently baked. Served with yellow rice and fresh vegetables.
Grouper “A la Rusa” - Columbia’s signature preparation for fillet of fish breaded in Cuban bread crumbs and grilled. Garnished with chopped parsley, hard boiled egg, and a mild lemon butter sauce. Served with yellow rice and fresh vegetables.
Grouper “El Greco” - I created this recipe after many visits with my college roommate and lifelong friend, Jimmy “The Greek” Philopoulos and his family in Canton, Massachusetts. They are the multi-generational owners of restaurants, including the legendary 57 Restaurant in Boston. Boneless fillet of red grouper, grilled on a flat top with olive oil, smothered with seasoned onions, garlic and oregano. Served with yellow rice. OPA! RG
Grilled Grouper - Simply delicious. Seasoned and grilled. Served with yellow rice and fresh vegetables.
Grouper “Bilbao”- Traditional Basque preparation of fillet of red grouper, baked in a casserole with sliced tomatoes, potatoes, onions, extra virgin olive oil, garlic, and lemon. Served with fresh vegetables.
Grouper "Bilbao" and Grilled Grouper have also been added to the lunch menu.
Cooking Light Tasting Sessions: What Goes On?
Thorough testing of recipes is a "must" towards ensuring the reliability of recipes published in a cookbook,on a web site, or in a magazine. The following was a post describing the tasting process at Cooking Light:
A Guide to Taste Testing at Cooking Light
Taste-testing is a daily working session in which we analyze and rate dishes for publication in Cooking Light. Here is the method, and what you can expect:
1) The TK staffer responsible for the recipe summarizes the ingredients and procedure (see "Procedures" below for criteria).
2) The recipe is discussed.
3) All participants then rate the recipe on a scale of:
3 = Superior in all aspects
2+ = A high-quality recipe
2 = A very good recipe overall
1+ = A good recipe overall
1 = A simple recipe that is sometimes just okay
Retest = Recipe with a chance of passing, but needs adjustment in
flavors, procedure, yields
Fail = Poor procedure, bad taste, unacceptable appearance,
misfit for CL.
Criteria for Taste Testing
These are the items that taste testing participants evaluate before rating a recipe with one of the above values:
1. Appearance - is the food appetizing.
2. Taste/flavor
3. Texture
4. Ease of Preparation
5. Number of Ingredients
6. Accessibility of Ingredients
7. Creativity
8. Realism (Would you make this at home?)
9. Wow factor (Would you tell friends about it?)
10. Worth (Is the end product worth the effort, time, and cost?)
11. Repeatability (Can you get the same results time after time?)
12. Context (How good is it for what it is?)
13 Amount of equipment used and how it affects clean-up time.
Procedures
Here is what the Foods staff is looking for or discussing during taste-testing:
1) The Recipe Summary
- The responsibility of identifying and relating pertinent and/or questionable parts of a recipe rests on the TK staff either during testing, taste testing, or meeting with the food editors afterwards.
- Standardized procedures facilitate testing, taste testing, editing and the reader success.
- Talking through funky procedures allows them to be addressed and streamlined.
- Preparation time is relevant when: First because of AOL, and the end product is not worth the effort; every recipe in the story takes so long or is so involved that raders might not prepare them; or if the recipe is in Dinner Tonight and Superfast.
- Ingredient amounts and procedures are important in how they affect the end product.
2. Yields
- The serving size and the yields must equal for correct nutritional info at the end of the recipe.
- Must discuss how to juggle ingredients or procedures to fit yield.
3. Ingredients
- Ingredients should be discussed when national availability is questionable, the cost of the ingredient or several in the recipe are expensive, the amount of sodium and/or fat may be too high or need to be decreased, the ingredient is not what we usually call for, or to identify ingredients that may need to fall in the Glossary.
The Participants
Anyone is welcome to attend taste-testing. The TK Director sends a Group Page alert to those who normally participate. There are some things to keep in mind:
1) This is business that is central to the magazine's identity. It is not social hour; though not a drudgery either.
2) Arrive as quickly as possible after being alerted; please don't expect a well-balanced meal.
3) Help us stay focused on the recipe at hand; whispered conversations are very distracting.
4) The majority rules on whether a recipe passes or fails.
5) Everyone should rate the recipes.
6) Diversity of opinion is welcome and expected. So is working together amicably.
http://community.cookinglight.com/archive/index.php/t-52573.html
A Guide to Taste Testing at Cooking Light
Taste-testing is a daily working session in which we analyze and rate dishes for publication in Cooking Light. Here is the method, and what you can expect:
1) The TK staffer responsible for the recipe summarizes the ingredients and procedure (see "Procedures" below for criteria).
2) The recipe is discussed.
3) All participants then rate the recipe on a scale of:
3 = Superior in all aspects
2+ = A high-quality recipe
2 = A very good recipe overall
1+ = A good recipe overall
1 = A simple recipe that is sometimes just okay
Retest = Recipe with a chance of passing, but needs adjustment in
flavors, procedure, yields
Fail = Poor procedure, bad taste, unacceptable appearance,
misfit for CL.
Criteria for Taste Testing
These are the items that taste testing participants evaluate before rating a recipe with one of the above values:
1. Appearance - is the food appetizing.
2. Taste/flavor
3. Texture
4. Ease of Preparation
5. Number of Ingredients
6. Accessibility of Ingredients
7. Creativity
8. Realism (Would you make this at home?)
9. Wow factor (Would you tell friends about it?)
10. Worth (Is the end product worth the effort, time, and cost?)
11. Repeatability (Can you get the same results time after time?)
12. Context (How good is it for what it is?)
13 Amount of equipment used and how it affects clean-up time.
Procedures
Here is what the Foods staff is looking for or discussing during taste-testing:
1) The Recipe Summary
- The responsibility of identifying and relating pertinent and/or questionable parts of a recipe rests on the TK staff either during testing, taste testing, or meeting with the food editors afterwards.
- Standardized procedures facilitate testing, taste testing, editing and the reader success.
- Talking through funky procedures allows them to be addressed and streamlined.
- Preparation time is relevant when: First because of AOL, and the end product is not worth the effort; every recipe in the story takes so long or is so involved that raders might not prepare them; or if the recipe is in Dinner Tonight and Superfast.
- Ingredient amounts and procedures are important in how they affect the end product.
2. Yields
- The serving size and the yields must equal for correct nutritional info at the end of the recipe.
- Must discuss how to juggle ingredients or procedures to fit yield.
3. Ingredients
- Ingredients should be discussed when national availability is questionable, the cost of the ingredient or several in the recipe are expensive, the amount of sodium and/or fat may be too high or need to be decreased, the ingredient is not what we usually call for, or to identify ingredients that may need to fall in the Glossary.
The Participants
Anyone is welcome to attend taste-testing. The TK Director sends a Group Page alert to those who normally participate. There are some things to keep in mind:
1) This is business that is central to the magazine's identity. It is not social hour; though not a drudgery either.
2) Arrive as quickly as possible after being alerted; please don't expect a well-balanced meal.
3) Help us stay focused on the recipe at hand; whispered conversations are very distracting.
4) The majority rules on whether a recipe passes or fails.
5) Everyone should rate the recipes.
6) Diversity of opinion is welcome and expected. So is working together amicably.
http://community.cookinglight.com/archive/index.php/t-52573.html
Saturday, August 27, 2011
ARTICLE ON TODAY'S DEATH OF STETSON KENNEDY
http://www.cbsnews.com/stories/2011/08/27/ap/business/main20098243.shtml
Wednesday, August 17, 2011
GAINESVILLE SUN REPORTS ON TASTI-LEE TOMATO DEVELOPED BY UF
http://www.tampabay.com/news/business/retail/locally-bred-tasti-lee-tomato-hits-publixs-produce-aisle/1186149
Monday, August 15, 2011
QUEEN OF THE SUN: FILM ON BEEKEEPING AT THE HIPP ALONG WITH TALKS ON B'KEEPING
Shirley Lasseter cinema@thehipp.org to shirley
show details 11:28 AM (7 minutes ago)
Hi all,
We have another important film opening at the Hipp this Friday, August 19th. It's a great new nature film about Bees, called "Queen of the Sun".
Can you help us spread the word by posting it to your websites, emails lists and most importantly, bringing your friends and colleagues with you when you come to see it.
We have timed the film to coincide with National HoneyBee Awareness Day and because of that we have going to be hosting the visiting National and State Honey Princess and Queen at a fun and fabulous "Honey Reception" from 6:30-8:30 on the opening night sponsored by the Alachua County Beekeepers Club.
There will also be a honey bee mascot and several speakers throughout the week.
Here's a little about each speaker:
Aug 21st Sunday 4:30 show (6pm-6:50) Jerry Latner has been working with honeybees for over 50 years. This father of two is the owner of Jerry’s Beehives and has been the manager of the Dadant & Sons Beekeeping supply company in High Springs for over 40 years where he does research and development on new items for the Dadant Company. Jerry serves on the Honey Technical Council and has served on the Board of Directors for the Lake City Farm Bureau and is also a member of the Alachua County Beekeepers Club. Always willing to help a new beekeeper get started is one of his strong points.
Aug 24th Wed 5:15 (6:45-7:45) show Jason Graham: The recent honeybee declines have shown us that we should not remain solely dependent on the European honey bee for the pollination of our crops. There are an estimated 4,000 bees that are native to the United States and over 300 bees have been identified in Florida. Though these bees do not produce honey or beeswax, they are efficient pollinators. Currently these bees are providing "background pollination" and have been termed "the unsung heroes of pollination". During this presentation, he will discuss what you can do to help native bees in your area and will introduce you to some of the bees that may be residing in your own backyard. Jason Graham earned his Bachelor of Science degree at University of Delaware. He went on to obtain his Master of Science degree with the Honey Bee Research & Extension Laboratory at University of Florida. Jason is continuing pursuit of his PhD at University of Florida, majoring in Entomology & Nematology with a minor in Agricultural Education and Communication. The Native Bee Nesting Sites which are providing data for his project can be found at many places in and around Gainesville including: Kanapaha Botanical Gardens, the Santa Fe Teaching Zoo and Morningside Nature Center.
Watch the Trailer
Queen of the Sun
Buy Tickets
"Queen of the Sun" is as soulful as it is scientific, as uplifting as it is alarming. —Film.com
A remarkable documentary that's also one of the most beautiful nature films I've seen. —Roger Ebert
What it is doing, and beautifully, is making a sunny and optimistic case for why the world is worth saving, via gorgeous imagery and poetic appreciations of the bees themselves. —NPR
From the director of The Real Dirt on Farmer John comes a profound, alternative look at the tragic global bee crisis. In 1923, Rudolf Steiner, a scientist, philosopher & social innovator, predicted that in 80 to 100 years honeybees would collapse. His prediction has come true with Colony Collapse Disorder where bees are disappearing in mass numbers from their hives with no clear explanation. In an alarming inquiry into the insights behind Steiner’s prediction Queen of The Sun examines the global bee crisis through the eyes of biodynamic beekeepers, scientists, farmers, and philosophers. On a pilgrimage around the world, 10,000 years of beekeeping is unveiled, highlighting how our historic and sacred relationship with bees has been lost due to highly mechanized industrial practices. Featuring Michael Pollan, Vandana Shiva, Gunther Hauk and beekeepers around the world, Queen of The Sun weaves a dramatic story which uncovers the problems and solutions in renewing a culture in balance with nature. 1hr 23min | USA | NR
Directed by: Taggart Siegel
Featuring: Gunther Hauk, Michael Pollan and Vandana Shiva
SHOW TIMES
Fri (08/19) 6:30 8:30
Sat (08/20) 2:30 4:30
Sun (08/21) 12:30 2:30 4:30 7:00
Wed (08/24) 5:15 8:00
Thu (08/25) 6:30 8:30
show details 11:28 AM (7 minutes ago)
Hi all,
We have another important film opening at the Hipp this Friday, August 19th. It's a great new nature film about Bees, called "Queen of the Sun".
Can you help us spread the word by posting it to your websites, emails lists and most importantly, bringing your friends and colleagues with you when you come to see it.
We have timed the film to coincide with National HoneyBee Awareness Day and because of that we have going to be hosting the visiting National and State Honey Princess and Queen at a fun and fabulous "Honey Reception" from 6:30-8:30 on the opening night sponsored by the Alachua County Beekeepers Club.
There will also be a honey bee mascot and several speakers throughout the week.
Here's a little about each speaker:
Aug 21st Sunday 4:30 show (6pm-6:50) Jerry Latner has been working with honeybees for over 50 years. This father of two is the owner of Jerry’s Beehives and has been the manager of the Dadant & Sons Beekeeping supply company in High Springs for over 40 years where he does research and development on new items for the Dadant Company. Jerry serves on the Honey Technical Council and has served on the Board of Directors for the Lake City Farm Bureau and is also a member of the Alachua County Beekeepers Club. Always willing to help a new beekeeper get started is one of his strong points.
Aug 24th Wed 5:15 (6:45-7:45) show Jason Graham: The recent honeybee declines have shown us that we should not remain solely dependent on the European honey bee for the pollination of our crops. There are an estimated 4,000 bees that are native to the United States and over 300 bees have been identified in Florida. Though these bees do not produce honey or beeswax, they are efficient pollinators. Currently these bees are providing "background pollination" and have been termed "the unsung heroes of pollination". During this presentation, he will discuss what you can do to help native bees in your area and will introduce you to some of the bees that may be residing in your own backyard. Jason Graham earned his Bachelor of Science degree at University of Delaware. He went on to obtain his Master of Science degree with the Honey Bee Research & Extension Laboratory at University of Florida. Jason is continuing pursuit of his PhD at University of Florida, majoring in Entomology & Nematology with a minor in Agricultural Education and Communication. The Native Bee Nesting Sites which are providing data for his project can be found at many places in and around Gainesville including: Kanapaha Botanical Gardens, the Santa Fe Teaching Zoo and Morningside Nature Center.
Watch the Trailer
Queen of the Sun
Buy Tickets
"Queen of the Sun" is as soulful as it is scientific, as uplifting as it is alarming. —Film.com
A remarkable documentary that's also one of the most beautiful nature films I've seen. —Roger Ebert
What it is doing, and beautifully, is making a sunny and optimistic case for why the world is worth saving, via gorgeous imagery and poetic appreciations of the bees themselves. —NPR
From the director of The Real Dirt on Farmer John comes a profound, alternative look at the tragic global bee crisis. In 1923, Rudolf Steiner, a scientist, philosopher & social innovator, predicted that in 80 to 100 years honeybees would collapse. His prediction has come true with Colony Collapse Disorder where bees are disappearing in mass numbers from their hives with no clear explanation. In an alarming inquiry into the insights behind Steiner’s prediction Queen of The Sun examines the global bee crisis through the eyes of biodynamic beekeepers, scientists, farmers, and philosophers. On a pilgrimage around the world, 10,000 years of beekeeping is unveiled, highlighting how our historic and sacred relationship with bees has been lost due to highly mechanized industrial practices. Featuring Michael Pollan, Vandana Shiva, Gunther Hauk and beekeepers around the world, Queen of The Sun weaves a dramatic story which uncovers the problems and solutions in renewing a culture in balance with nature. 1hr 23min | USA | NR
Directed by: Taggart Siegel
Featuring: Gunther Hauk, Michael Pollan and Vandana Shiva
SHOW TIMES
Fri (08/19) 6:30 8:30
Sat (08/20) 2:30 4:30
Sun (08/21) 12:30 2:30 4:30 7:00
Wed (08/24) 5:15 8:00
Thu (08/25) 6:30 8:30
Sunday, August 14, 2011
WWW.THECOOKBOOKBLOG.COM: New Blog that focuses on cooking from a few cookbooks
I just found this blog and love its premise. Basically, the writer focuses on cooking from a small number of cookbooks and using many (or all) recipes from each book. Right now, the blog is focusing on the Southern Foodway Alliance's Community Cookbook. Other cookbooks that the blog has "cooked from" include one of Lidia B.'s Italian cookbooks, Japanese Cooking: A Simple Art, and the revered Essential Cuisines of Mexico by Diana Kennedy.
The writer's taste in food writing is exemplary and the format of diving deeply into each work is unique and welcomed by this reader.
I feel lots of reading and cooking in my future.......
The writer's taste in food writing is exemplary and the format of diving deeply into each work is unique and welcomed by this reader.
I feel lots of reading and cooking in my future.......
Monday, June 13, 2011
Agritourism: a new wrinkle for the small farmer
The New York Times wrote about agritourism, a way for small farms to supplement their modest income. Great idea. I will be looking into how this is applied.
Read their article at: http://www.nytimes.com/2011/06/10/business/10tourism.html?_r=1&scp=1&sq=agritourism&st=cse
or check out this web site:
www.farmstayus.com
Read their article at: http://www.nytimes.com/2011/06/10/business/10tourism.html?_r=1&scp=1&sq=agritourism&st=cse
or check out this web site:
www.farmstayus.com
Sunday, June 05, 2011
CAFE C: "Something Tells Me I'm Into Something Good" (thanks to Peter Noone)
I have heard rumors that Cafe C was a fine local lunch spot, but, for some reason I had not gone by to find out first-hand. I had been lured past the wildly colored restaurant by the loves of my culinary life: Satchel's, The Jones, Ruby's, and East End Eatery. I was way-late in trying out Cafe C and was thrilled to find another restaurant option on the east side of Gainesville. Like the above restaurants, Cafe C has the WOW factor fully in hand.
We used a Living Social coupon for the cafe that I had bought from an e-mail and Cafe C "knocked our socks off" big-time.
First, Cafe C is an off-shoot of Celebrations Catering, long revered by all who have sampled their wares at local receptions and events. Celebrations' reputation for creative, quality local food is the highest and it carries over to their cafe.
Cafe C features local, fresh ingredients that are good for you and are like fireworks of the palate. We both remarked that everything was served at its optimum freshness. Nothing was wilted, all was at peak flavor. Cafe C "takes you there."
I ordered the Tango Chicken Salad Plate which their menu describes as "our crunchy Chicken Salad...sprinkled with Toasted Almonds and Sliced Mangos, Grapes, and Flatbread Wafers." I ordered their ginger dressing on the side. It was so good that it might be a go-to dish hard to work around to savor the rest of the menu. Every dish I saw was beautifully presented and full of fresh ingredients.
Menu descriptions often over-state the case for a dish and, more often than not, what you get is not what the menu claimed you would get.
In the case of Cafe C, the chicken salad plate was way better than the menu description. It was crisp, sweet, and sophisticated. A collection of flavors in harmony. As tasteful and tasty as it gets.
The service was welcoming and embracing. Our server was proud of the restaurant and its offerings and was gleeful in turning us on to the cafe. We followed her advice willingly and were delighted that we dined at Cafe C.
The owner told us about their Sunday buffet which I am betting ahead of time that it is a knock out. We hope to try it next week end.
Make plans to go to Cafe C. I will be shocked if you do not become a regular customer.
As for the "loves of my culinary life," be assured that I will not be seduced away from you. We are just going to add another meal out to accomodate the many wonderful options for fine dining on the east side of Gainesville.
EXCELLENT NY TIMES ARTICLE ON MISLABELING OF FISH
http://www.nytimes.com/2011/05/27/science/earth/27fish.html?_r=1&scp=1&sq=bar%20coded%20fish&st=cse
Tuesday, May 17, 2011
Read this article on the health benefits of strawberries
http://www.huffingtonpost.com/leo-galland-md/strawberries-for-weight-loss_b_859578.html?icid=maing-grid7|aim|dl3|sec1_lnk3|63346
Monday, May 16, 2011
OPEN HOUSE AT PAYNES PRAIRIE VISITORS CENTER TOMORROW
Hi prairie volunteers and friends,
Tomorrow, Tuesday, May 17, we will be having two Open Houses at the Visitor Center
Volunteers and staff: 11am-12pm
General public: 1pm-3pm (volunteers and staff are encouraged to attend one of the sessions).
We will be displaying models and drafts of the new exhibits planned for the center, and are looking for your feedback.
This open house will give you a chance to preview the future of Paynes Prairie’s Visitor Center and provide the comments that will guide us further.
The format will be like a science fair, with models and exhibit panels set up, you will receive an introduction, then circulate through the exhibit area and have the opportunity to discuss each area with a member of the design team, or staff that have been involved in the development process. So, you can arrive anytime during the Open House, just give yourself enough time to circulate through the areas.
We hope to see you there! Your feedback is really important.
-Andi
Andi Christman
Park Services Specialist
Paynes Prairie Preserve State Park
100 Savannah Blvd.
Micanopy, FL 32667
Office (352)466-4966
Email: Andrea.Christman@dep.state.fl.us
Tomorrow, Tuesday, May 17, we will be having two Open Houses at the Visitor Center
Volunteers and staff: 11am-12pm
General public: 1pm-3pm (volunteers and staff are encouraged to attend one of the sessions).
We will be displaying models and drafts of the new exhibits planned for the center, and are looking for your feedback.
This open house will give you a chance to preview the future of Paynes Prairie’s Visitor Center and provide the comments that will guide us further.
The format will be like a science fair, with models and exhibit panels set up, you will receive an introduction, then circulate through the exhibit area and have the opportunity to discuss each area with a member of the design team, or staff that have been involved in the development process. So, you can arrive anytime during the Open House, just give yourself enough time to circulate through the areas.
We hope to see you there! Your feedback is really important.
-Andi
Andi Christman
Park Services Specialist
Paynes Prairie Preserve State Park
100 Savannah Blvd.
Micanopy, FL 32667
Office (352)466-4966
Email: Andrea.Christman@dep.state.fl.us
Monday, May 09, 2011
FRUIT TREES, SEEDS, AND EDIBLE SALE THIS WEDNESDAY
The Edible Plant Project (www.edibleplantproject.com) will hold a sale this Wednesday, May 11 from 4-7pm at the Union Street Farmers Market.
Sunday, May 08, 2011
SLOW FOOD GAINESVILLE SHOWS OFF CEDAR KEY'S CLAM INDUSTRY
We participated in a tour of the Cedar Key clam industry beginning with the clam research facility at the FWC Marine Lab and ending with a wonderful potluck featuring local clams. Thanks to Russ and Peg Hall for hosting us all and cooking up some fabulous clams. Many thanks as well to Leslie Sturmer from IFAS for her talk about the local clam industry and the tour of her "clam shack" research lab.
If you are interested in learning more about Slow Food Gainesville:
1. www.slowfoodgainesville.org
2. sign up for their Google group at bottom of their web page
3. Look for their group on Facebook
4. Or come to my blog (www.jimmyconner.blogspot.com) as I post their missives and have a link for them as well.
For more information on this aquaculture industry: http://shellfish.ifas.ufl.edu/
Friday, May 06, 2011
Link to article in the Gainesville Sun on Steamers' closing
http://www.gainesville.com/article/20110506/articles/110509622
STEAMERS' CLOSES, TASTY BUDDHA ADDS A STORE
I am very sorry to read a tweet from the Gainesville Sun that Steamers has closed for good. According to the article, the restaurant, in business in Gainesville since the early 80's, is owned by the same people who own Buddha Belly on 16th Ave. BB will change its name to Tasty Buddha and a second store will open under the same name in the old Cabana Cove location behind Garden Gate Nursery on 43rd Street.
Steamers did not have a long term lease and needed to be upgraded. The owner is quoted in the tweet as saying he did not want to renovate considering his lease is presently month to month.
Many students have enjoyed the loose burgers there and, more recently, the stir fried dishes served in generous quantities. My wife and I ate there on Sunday, their last day, and no one mentioned the impending closing.
Steamers will be missed and has been one of my go to local treats for years. Bon voyage, Steamers.
Wednesday, April 27, 2011
From Annie Pais' blog: a marvelous summary of why buying local is the best path to follow
Hi Everyone:
I'm encouraged to hear from so many of you who are growing food in your yards!
I have a wonderful garden this year and am sharing an abundance of veggies!
The benefits of edible gardening-sustainable agriculture are just astounding.
We have all of the ingredients for developing sustainable food production here.
Doing so would boost our economy in several ways and offer a very basic safety protection
for our county.
Just think about these many and varied benefits:
Our Health-
*Eating local and seasonally offers year round produce at the peak of its nutritional cycle.
*Eating fresh-local means you benefit from produce picked and eaten before the nutrients are gone.
Its amazing how different they taste! (I eat by color too- a creative way to balance nutrition!)
*Gardening is good for you- body, mind and soul. It can be a fun, family project to plant and grow a small plot, raised bed or even several large containers on a balcony or patio. Kids love it- and they'll understand where food comes from.
Saves Money-
*Organic is affordable when its local. Organic produce in the stores can be expensive- but its affordable at our many Farmer's Markets, U-Pick It farms and at Wards Supermarket. Organic is more important than we even know- and gardening organically is very doable- trust me.
*The increase in oil-gas prices is now really adding to the cost of the food-when its trucked in.
*Here's my latest example: Growing green and wax beans- for the price of 2 seed packages- approx. $4. I have been enjoying fresh, wonderful string beans and wax beans for weeks- and with no end in sight! Its actually extraordinary how many beans are being produced and how easily! The difference in cost vs what I'd pay for the same amount of vegetables is off the charts in savings.
(See my latest favorite recipe at the end.)
Sustainability is so smart-
Ok, here's the kicker- sustainability is power. Its powerful to be independent. Growing our ability to feed ourselves is one of the most aware, innovative things we can do. Being prepared to self-feed our county is something our leaders have been thinking about for years!
Everything we can do to support growing and eating local food is of prime importance.
This kind of local power should be and needs to be something each and every one of us is involved with.
Economic-
Growing food, producing local food products, eating locally, developing and supporting restaurants that buy local, creating a permanent Farmer's Market store, using our yards to grow fruit and nut trees, edible landscapes and produce gardens is a way of making money and keeping it here- where it can keep cycling to support our overall, local economy.
This translates to dollars, jobs, and economic well being.
Check out and support Blue Oven Kitchens, a future incubator kitchen where we'll be able to rent a certified kitchen to produce products for use and distribution- http://www.blueovenkitchens.org/about/
Culinary Tourism-
Eating out? Please choose a local restaurant that supports and buys from local farmers.
The more we patronize local restaurants that do buy from local farms- the more establishments will open and the more we'll become known for this delectable asset!
We just finished a preliminary study, (paid for with a grant from Visit Florida) on developing Culinary Tourism here in Alachua County. This is silly- its so doable! And dumb not to...
We have a year round growing season, we produce much higher quality produce, grass fed meat, free range poultry and eggs, nuts, citrus, etc, etc. than almost every other state. We should be tapping niche markets to bring visitors here by offering a wide range of culinary tours, programs, cook offs, and workshops!!! The culinary tourism market also merges love of food with culture-art, music and performance.
Think Tuscany or Napa Valley.
Education-
When kids garden, they are healthier. Not just during school hours but in their families and community. Not just physically but emotionally. And Not just for their school years but forever. Its a gross neglect that each of our schools isn't producing its own food on a large scale with our students fully participating.- and creating total curriculum around food production....powered by solar and watered by rain water catchment- etc.
Check out http://www.edibleschoolyard.org/
Sustainability is so economically, environmentally and educationally smart.
Its also one of those essential indicators used by those we seek to attract here-
People now know to check out a community's sustainable initiatives, when deciding where to locate.
I hope I've succeeded in inspiring and engaging you.
For the month of May- during this eat local month-
We want your stories.
Send us stories about your gardens, your education programs, your favorite local products, your favorite local restaurants, etc.
Anything goes. We'll create ways to use your stories on our website and in materials.
Thanks Everyone.
Here's my recipe for Annie's Green Beans- two ways!
Send me your bean and summer squash recipes please!
I lb. green string beans or waxed beans
Snap the ends and steam for 3-4 minutes.
In a roasting pan combine:
1 Florida Sweet Onion- large diced
4 cloves of garlic whole
1 pint cherry tomatoes or grape tomatoes halved
(1 butternut squash, peeled and diced into bite sized pieces- optional but great.)
drizzle olive oil over the veggies and add salt and pepper to taste-
toss to coat fully-
Roast in a 400* oven for 30-40 min. or until tender and beginning to caramelize.
In a serving bowl combine the steamed green beans with the roasted veggies
and add 2-4 ounces goat, feta or parmesan cheese and shredded basil.
You can serve this two ways- hot as it is or cooled over salad greens with a simple vinaigrette dressing.
For much more information and yummy recipes, check out:
Hogtown Homegrown
http://www.hogtownhomegrown.com/
Happy Eating Everyone and please do participate, support and initiate these great endeavors.
Annie
_______________________________________________
Aaonf_listserve mailing list
Aaonf_listserve@floridaseden.org
http://floridaseden.org/mailman/listinfo/aaonf_listserve_floridaseden.org
I'm encouraged to hear from so many of you who are growing food in your yards!
I have a wonderful garden this year and am sharing an abundance of veggies!
The benefits of edible gardening-sustainable agriculture are just astounding.
We have all of the ingredients for developing sustainable food production here.
Doing so would boost our economy in several ways and offer a very basic safety protection
for our county.
Just think about these many and varied benefits:
Our Health-
*Eating local and seasonally offers year round produce at the peak of its nutritional cycle.
*Eating fresh-local means you benefit from produce picked and eaten before the nutrients are gone.
Its amazing how different they taste! (I eat by color too- a creative way to balance nutrition!)
*Gardening is good for you- body, mind and soul. It can be a fun, family project to plant and grow a small plot, raised bed or even several large containers on a balcony or patio. Kids love it- and they'll understand where food comes from.
Saves Money-
*Organic is affordable when its local. Organic produce in the stores can be expensive- but its affordable at our many Farmer's Markets, U-Pick It farms and at Wards Supermarket. Organic is more important than we even know- and gardening organically is very doable- trust me.
*The increase in oil-gas prices is now really adding to the cost of the food-when its trucked in.
*Here's my latest example: Growing green and wax beans- for the price of 2 seed packages- approx. $4. I have been enjoying fresh, wonderful string beans and wax beans for weeks- and with no end in sight! Its actually extraordinary how many beans are being produced and how easily! The difference in cost vs what I'd pay for the same amount of vegetables is off the charts in savings.
(See my latest favorite recipe at the end.)
Sustainability is so smart-
Ok, here's the kicker- sustainability is power. Its powerful to be independent. Growing our ability to feed ourselves is one of the most aware, innovative things we can do. Being prepared to self-feed our county is something our leaders have been thinking about for years!
Everything we can do to support growing and eating local food is of prime importance.
This kind of local power should be and needs to be something each and every one of us is involved with.
Economic-
Growing food, producing local food products, eating locally, developing and supporting restaurants that buy local, creating a permanent Farmer's Market store, using our yards to grow fruit and nut trees, edible landscapes and produce gardens is a way of making money and keeping it here- where it can keep cycling to support our overall, local economy.
This translates to dollars, jobs, and economic well being.
Check out and support Blue Oven Kitchens, a future incubator kitchen where we'll be able to rent a certified kitchen to produce products for use and distribution- http://www.blueovenkitchens.org/about/
Culinary Tourism-
Eating out? Please choose a local restaurant that supports and buys from local farmers.
The more we patronize local restaurants that do buy from local farms- the more establishments will open and the more we'll become known for this delectable asset!
We just finished a preliminary study, (paid for with a grant from Visit Florida) on developing Culinary Tourism here in Alachua County. This is silly- its so doable! And dumb not to...
We have a year round growing season, we produce much higher quality produce, grass fed meat, free range poultry and eggs, nuts, citrus, etc, etc. than almost every other state. We should be tapping niche markets to bring visitors here by offering a wide range of culinary tours, programs, cook offs, and workshops!!! The culinary tourism market also merges love of food with culture-art, music and performance.
Think Tuscany or Napa Valley.
Education-
When kids garden, they are healthier. Not just during school hours but in their families and community. Not just physically but emotionally. And Not just for their school years but forever. Its a gross neglect that each of our schools isn't producing its own food on a large scale with our students fully participating.- and creating total curriculum around food production....powered by solar and watered by rain water catchment- etc.
Check out http://www.edibleschoolyard.org/
Sustainability is so economically, environmentally and educationally smart.
Its also one of those essential indicators used by those we seek to attract here-
People now know to check out a community's sustainable initiatives, when deciding where to locate.
I hope I've succeeded in inspiring and engaging you.
For the month of May- during this eat local month-
We want your stories.
Send us stories about your gardens, your education programs, your favorite local products, your favorite local restaurants, etc.
Anything goes. We'll create ways to use your stories on our website and in materials.
Thanks Everyone.
Here's my recipe for Annie's Green Beans- two ways!
Send me your bean and summer squash recipes please!
I lb. green string beans or waxed beans
Snap the ends and steam for 3-4 minutes.
In a roasting pan combine:
1 Florida Sweet Onion- large diced
4 cloves of garlic whole
1 pint cherry tomatoes or grape tomatoes halved
(1 butternut squash, peeled and diced into bite sized pieces- optional but great.)
drizzle olive oil over the veggies and add salt and pepper to taste-
toss to coat fully-
Roast in a 400* oven for 30-40 min. or until tender and beginning to caramelize.
In a serving bowl combine the steamed green beans with the roasted veggies
and add 2-4 ounces goat, feta or parmesan cheese and shredded basil.
You can serve this two ways- hot as it is or cooled over salad greens with a simple vinaigrette dressing.
For much more information and yummy recipes, check out:
Hogtown Homegrown
http://www.hogtownhomegrown.com/
Happy Eating Everyone and please do participate, support and initiate these great endeavors.
Annie
_______________________________________________
Aaonf_listserve mailing list
Aaonf_listserve@floridaseden.org
http://floridaseden.org/mailman/listinfo/aaonf_listserve_floridaseden.org
Note fine article on salt in todays Times
Note this fabulous article by Harold McGee in today's NY Times:
http://www.nytimes.com/2011/04/27/dining/27curious.html?_r=1&ref=dining
http://www.nytimes.com/2011/04/27/dining/27curious.html?_r=1&ref=dining
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