Welcome to the September newsletter from Sustainable Table & The Meatrix! Please feel free to send any feedback or ideas for future newsletters to info (at) sustainabletable.org.
- Feature Article - Cider Rules the House
- Featured Website - Harvest Eating with Chef Keith Snow
- Featured Tip - Ideal Bite thinks the Tupperware Party's over
- Share your recipes in Sustainable Table's Kitchen
- Recipe of the Month - Pork Chops with Apples and Calvados
- Sustainable Table Podcasts
- Become a Sustainable Table Facebook Fan!
- Send Sustainability to Friends
- Stay in Touch with Sustainable Table!
Feature Article - Cider Rules the House
From Washington to New York, apple harvesting and cider making are in full swing. In this article by Anne Dailey, cider is a sure sign that summer is ending and fall is on its way. Read about cider's history and production changes - from a way to deal with excess harvest to a specialty treat.
Featured Website - Harvest Eating with Chef Keith Snow
Chef Keith Snow - creator of Harvest Eating is a good friend of Sustainable Table. In our Sustainable Kitchen you can find Chef Snow's cooking videos - everything from "Oven-roasted Cherry Tomatoes" to "Wild Mushroom Risotto." He makes cooking easy and fun, but even more importantly, sustainable food is essential to his concept.
"It's a lifestyle of cooking and eating using methods that have been practiced for centuries all over the globe. The approach is simple: Buy foods that are fresh and in-season; then prepare them using whole, natural ingredients produced by farmers, not chemists. If your second-grader can't read it, you definitely don't want to eat it."
Chef Snow's Harvest Eating website is full of creative cooking activity - 175 how-to videos, Harvest Eating Food Blog, over 11,000 members for social networking, newsletter, podcast and more!
Have a great barn photo? Go to the Harvest Eating website to participate in the Barns Campaign They are now accepting user photo uploads that will be judged each month. The best barn photo will win a nice prize made up of top quality culinary items such as knives, graters and cookware.
Featured Tip - Ideal Bite thinks the Tupperware Party's over
Ideal Bite offers bite-size ideas for light-green living. Ideal Bite sends ideas on easy ways to go green to hundreds of thousands of subscribers via a short, sassy email each weekday. The tips are fun, free, and peppered with information and actionable links. Visit www.idealbite.com to see why everyone is Biting!
Ideal Bite Tip: The Tupperware Party's Over. Disposable containers are piling up in landfills faster than you can say "Ziplock," and toxins in plastic are no party. Consider other options like ceramic and glass containers, which will go from fridge to microwave and back again without leaching toxins. Plus, they don't warp or stain like plastic. Get more info and the full Bite here.
Featured Event - Step up to the Plate: Ending the Food Crisis
As U.S. food pantries face long lines and empty shelves while food riots rock the globe, it is clear that we are in the midst of a food crisis at home and abroad. The crisis is long in the making, yet even as it hits both headlines and wallets, it has been largely ignored by the current administration and the presidential candidates. In response, food, farm, labor, and justice organizations from across the US are joining together to call on our leaders to address the roots of the problem.
Join WHY and our partners at the historic Great Hall of Cooper Union for the national launch of an urgent Call to Action to end the food crisis. Learn about the real causes and solutions to the crisis from special guests:
- Frances Moore Lappé, best-selling author of Diet for a Small Planet
- Raj Patel, author of Stuffed and Starved: The Hidden Battle for the World Food System
- Ben Burkett, president of the National Family Farm Coalition
- LaDonna Redmond, president of the Institute for Community Resource Development
- Pat Purcell of the United Food and Commercial Workers union
- Leader of the Coalition of Immokalee Workers
When: World Food Day, Thursday, October 16th, 2008 at 7 PM
Where: Great Hall of Cooper Union, 7 E. 7th Street (at 3rd Ave.), New York City
RSVP (encouraged): whyevents@whyhunger.org
Sponsored by: WHY (World Hunger Year), in partnership with Food First, National Family Farm Coalition, Grassroots International, Pesticide Action Network of North America, and others.
Share your recipes in Sustainable Table's Kitchen
Have you checked out the recipes in Sustainable Kitchen on our website? Would you be interested in sharing a sustainable holiday recipe with us? We would love to hear from you! We are in the process of beefing up our recipe section and with the holidays coming up, we thought it would be a good time to ask for your help. Send your recipes to info (a) sustainabletable.org
Recipe of the Month -
Recipe courtesy of Heritage Foods USA, a company committed to making wholesome, delicious and sustainably produced heritage foods available to all Americans. More heritage recipes can be found on their website.
Pork Chops with Apples and Calvados by Chef Erica Wides of the Institute of Culinary Education
Ingredients
- 2 tablespoons canola oil
- 4 Pork chops, 1" in thickness
- Salt to taste
- Pepper to taste
- 1/2 stick (4 tablespoons) butter, softened
- 2 Granny Smith apples (peeled, cored and sliced into 4 rings)
- 1/2 cup Calvados (apple brandy)
- 1 cup heavy cream
Directions
Preheat oven to 450
- Preheat a sauté pan and add the canola oil.
- Season the pork chops with salt and pepper and quickly brown in the skillet then arrange in a buttered baking pan or casserole.
- In the same skillet melt the remaining butter and sauté the apple rings until they begin to brown slightly. Arrange the apples on top of the pork chops.
- Carefully add the calvados to the pan, and averting your face, allow it to ignite. When the flames subside add the heavy cream to the skillet and bring to boil, scraping up the browned bits from the bottom of the pan.
- As soon as the cream comes to a boil, pour it over the pork chops and apple slices.
- Place the pork chops and apples in a pre-heated 450o F. oven for 15 minutes or until the pork chops are tender. If the cream reduces too much during cooking, add more as necessary to maintain the cooking liquid without burning. Remove from the oven and serve.
Sustainable Table Podcasts
Check out our podcasts on Gabcast or iTunes (search "sustainable table")! We have been reading posts from our road trip journal (The ST Chronicles)... the most recent episode is a very provocative tale from our trip to the LOHAS (Lifestyles of Health & Sustainability) conference in Boulder, CO - the title is "Sustainable Walmart - What???" by Diane Hatz, and read by our very own Patrick Chang of Sustainable Table.
Check our new Facebook Fan page
We are spreading the news about sustainable food and you can join us on Facebook! Write on our wall to let us know what sustainable efforts you are making or to tell others about sustainable events in your area.
Send sustainability to friends!
Help us spread the word about sustainable food and what we're doing here at Sustainable Table and The Meatrix. Please pass this newsletter to your friends and encourage them to get involved on our site. The only way we're going to save family farms and be able to provide local, sustainable food for everyone is if we all join in and work together.
Stay in touch with Sustainable Table & The Meatrix!
Keep up-to-date on our blog, The Daily Table!
Ask questions in our forum, The Parlour
Listen to our podcasts on Gabcast
MySpace - Moopheus and Sustainable Table
Sustainable Table fan page on Facebook
See great sustainable food and farming pictures on our Flickr account!
We'll be back next month with even more information on sustainable food and what we've been doing. Thanks for supporting us and for helping to save small family farms!
