Edible Jersey Fall 2013. Click the magazine for the digital edition.
A lost treasure of American horticulture has resurfaced in Sumter, South Carolina. The Bradford Watermelon, a ridged dark gray green red-fleshed watermelon with white seeds and splendid taste, has been preserved by eight generations of the Bradford family since the late 1840’s.
read more here: Lost Legendary Watermelon Resurfaces : Slow Food USA.
National Farmers Market Week kicks off this Sunday, August 4 and runs through Saturday, August 10. I hope you will join me for this year’s celebration at your local market. Of all food system innovations in the U.S. in the last 20 years, the resurgence of farmers markets may represent the most important DIY expression of community involvement and reinvention. In small town squares and big city centers, farmers markets delicately balance new food innovation with old food traditions. These community-centered markets celebrate the dignity of labor that brings nourishment from field to fork, and provide a safe haven for newcomers to become old friends. When roaming your market this week leaves you hungry to do more, take your support of Slow Food values to the next level… Host a “Grow” DinnerUse the five principles of Oxfam’s “Grow Method” to plan your meal 1 reduce food waste, 2 cook and buy food efficiently, 3 buy only what’s in season/local, 4 reduce meat consumption, and 5 buy products that benefit small-scale producers. Have a “Meatless Monday”Give up meat one day a week with these top 10 seasonal recipes from our friends at Meatless Monday. Eating less meat and more nutrient-rich vegetables can help reduce your risk of cancer, heart disease, diabetes and obesity – and save water and fossil fuels, too. The more we can connect these environmental issues to our everyday choices, the more effective we can be in changing the future of food in this country. See you at the market!
Seifert and producer Joshua Kunau secured funding, and created perhaps the most beautiful food movie I’ve ever
seen.“GMO OMG” is a film that the natural foods industry desperately needs. Whereas other GMO-focused documentaries are overtly scientific and technical, such as Jeffery Smith’s “Genetic Roulette”, “GMO OMG” is inspirational and designed for people who don’t religiously shop at natural retailers. This is illuminated at the beginning of the film, when Seifert asks pedestrians if they’ve ever eaten a GMO. Most people don’t know what they are, and are surprised, even appalled to learn that they’re omnipresent in nearly all processed food.
But what’s so interesting about the film is Seifert’s journey to teach his (adorable) children about GMOs—a seemingly tough concept to grasp for adults, let alone 6-year-olds. He takes his kids into grocery stores, through drive-thru windows and on a road trip across the United States, teaching them what makes GMOs different from other seeds. It’s remarkable to see young children trying to comprehend the GMO issue.
Seifert films through the lens of a concerned parent, which, I think, will make it so much more salient to viewers. It humanizes the non-GMO movement because it stokes our innate parental protectiveness.
It’s also notable that Seifert interviews both organic farmers and farmers who use GMOs. He allows them equal screen time to foster an honest discussion about the morals and implications of using genetically engineered seeds. We see GMO farmers filling the reservoir of their tractors with Roundup and atrazine—an image most Americans (this one included) have never seen if they grew up in urban or suburban settings.
One farmer points out a giant glyphosate-resistant ragweed on the edge of his farm, and relates that his whole field would be covered in the “stuff” if he didn’t use Roundup. “Can you eat that?” jokes Seifert.
The most moving part of the movie was when Seifert allowed his children to Trick-or-Treat during Halloween. Afterwards, he films his kids pooling their Reese’s Peanut Butter Cups, Snickers and Skittles in big piles. They look exuberant as they sort and trade their candy—a memory many of us share.
The largest problem, Seifert explains, is that “opting out of GMOs is opting out of American culture.” GMOs are everywhere, and if parents want to avoid them they run the risk of depriving their kids childhood joys. “Who doesn’t want to buy their kids a treat from the ice cream truck on a hot day?” he asks.
The film is symbolic, moving, atmospherically gorgeous and a call to action. And it’s in the interest of the natural products industry to help it get into theaters. This, my friends, is the next iteration of Supersize Me.
Raw milk is a complete food that has not undergone any treatment like skimming, homogenization, pasteurization or ultrafiltration. It is a live food, and if stored properly and consumed within two to three days, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria.
High-quality raw milk is rich in vitamins and bacteria that help improve the immune system of children and adults. Specifically, it contains vitamin A, important for sight, cellular development, antitumoral activity and immune defenses; and vitamin D, necessary for cellular activity, brain development, prevention of cancer and immune system development.
When milk is pasteurized, the vitamin content is partially reduced, especially in the case of vitamins B6, C and folic acid. Proteins are also altered, as are the fats, compromising the milk’s biological value. In one study, pasteurization of mother’s milk in preterm infants resulted in a reduced fat absorption, a reduced bone growth, and a reduced protection of neonatal infection.
A European study (PARSIFAL), conducted in 2007 by a team from the Institute of Social and Preventive Medicine in Basel, looked at 14,893 children aged between 5 and 13 living in rural areas of Austria, Germany, the Netherlands, Sweden and Switzerland, comparing the consumption of farm milk (raw or boiled) versus pasteurized shop milk. It showed that farm milk consumption was associated with a reduction in asthma (-26%), hay fever (-33%) and food allergies (-58%).
Furthermore, a more recent study published in 2011 (GABRIEL) investigated whether raw milk could make a difference versus boiled milk in the frequency of asthma and allergies. Selecting and analysing of 800 farm children the study shows that there is an additional protecting effect within the group of farm children who have been given raw milk. The strongest reduction was found in the risk of hay fever and asthma among the ‘exclusive raw milk drinkers’ (any unboiled milk). Just the boiling of the milk leads to a loss of the protective effect found in the exclusive raw milk drinkers.
The biodiversity of micro-flora present in raw milk also brings beneficial effects to raw-milk cheeses, which contain higher quantities of probiotic bacteria (Lactobacillus rhamnosus, L. casei, L. plantarum) than cheeses made with pasteurized milk. Other studies have shown how cheese made from the milk of pastured animals, particularly those grazing in hilly or mountainous environments, contains many more “good” fats than cheese made from milk from intensively farmed, indoor-raised livestock. These good fats (like conjugated linoleic acid and omega-3s) help prevent cardiovascular disease and even arteriosclerosis. During pasteurization, these fats are almost completely destroyed. Omega-3s are often added to milk after pasteurization, but the result is significantly inferior than with raw milk from pastured animals.
Finally, in addition to the safety and healthiness of raw milk, it is worth remembering that raw milk is synonymous with respect for the environment and biodiversity, and is the best way to promote the work of small-scale herders and artisans who work mostly in marginal rural areas (mountains, hills, etc.).
Supporting raw-milk production means moving value from distribution to production, helping to differentiate supply and protecting consumers’ right to choice.
The Forest Metaphor 28/07/2011 President of the Slow Food Foundation for Biodiversity Piero Sardo tells the story of raw milk through an interesting metaphor…Often ordinary consumers struggle to understand the importance of making cheese from raw milk, milk that hasn’t been treated by heating it to high temperatures. One way to explain this issue is with the metaphor of a forest… Imagine that you’ve inherited or bought a large, thriving, pristine forest. And because you love nature, you decide to build your house in the middle of the forest. The vegetation isn’t a problem, but you’ll have to think carefully about the wild animals that live in the area.Think of the fauna typical to where you live: If you live in the mountains for example, in addition to the myriad species of bacteria, microorganisms and insects that you cant see and are generally harmless, you’ll also have birds, squirrels, wild boar, perhaps deer. These are all animals that don’t create particular problems; in fact you’d like to live and interact with them. However, the forest might also be home to foxes, wolves and even bears, animals that could cause a nuisance or be dangerous. Though you know its very rare for humans to be attacked by wolves or bears, especially if the environment offers abundant food resources and is not threatened by pollution or excess anthropic pressure, you want to protect yourself from possible bad encounters. So you decide to kill all the life in the forest. Lets say you have a gas that exterminates every living creature and that you use it. Now there are no more dangers, but without animals the forest is dead, silent and boring. In the long term it couldn’t even survive.
So you introduce some nice little animals: brightly colored birds, puppies, turtles, whatever you like, collecting them from here and there, without worrying if they are typical to that forest or even that region. Youve transformed a living, natural system, able to self-regulate and survive most calamities and environmental disasters, into a kind of zoo, an unnatural monster, created only to entertain you and to guarantee your peace of mind. With one problem, however: If a predator arrives from a nearby forest, it wont find any competitors and will be able to reach you and your little house without any problems! Now, think of milk as like the forest. The vegetation represents the fats, caseins, minerals and so on, while the forest fauna represents the micro-flora present in the milk and the surrounding environment. This will give you an idea of what happens when you pasteurize that milk: You kill everything, turning something living and vital into an inert, dead substance. And to bring it back to life you have to introduce artificial microorganisms, from outside that environment.
Of course you’ll find microbiologists, food scientists and technicians wholl explain how this system allows you to avoid ingesting coliform bacteria, salmonella, etc. In other words, to return to the metaphor, it keeps you safe from wolves and bears. Theyll explain how progress inevitably comes with certain losses of taste, naturalness, variety but that it means everyone can enjoy an extraordinary level of food safety. You might try to argue, saying that its very rare for a bear salmonella to kill someone, that the important thing is to keep the forest healthy, without polluting it, without altering the vegetative and reproductive cycles, without stressing it, and then the animals will be uninterested in humans. But the experts will not listen to reason: Pasteurization is progress, and the rest is barbarism or poetry. So the forests disappear, the wolves die out, the bears and boars are forced to scavenge garbage to find food. Outside the metaphor, in real life, these safe cheeses no longer taste of anything, and are all the same from Singapore to South Africa. Theyre ready for a global market that no longer wants to take the trouble to differentiate, to understand, to listen to the stories that real cheeses can tell. As Tacitus would say, they have created a desert and called it food safety.
Piero Sardo is the President of the Slow Food Foundation for Biodiversity email@example.com
What is a CSA?
The basic idea of Community Supported Agriculture is that a farmer grows for a group of members who have purchased “shares” in the harvest. Members pay at the beginning of the season when the farmer most needs the money. When the crops start coming in, in June, the farmer delivers a weekly assortment of vegetables, herbs and some fruit. You support sustainable local agriculture and get freshly picked organic and farm fresh produce at reasonable prices. In addition, you know the farmer growing your vegetables and can visit the farm – establishing a personal connection with your food supply.
Meet our Farmer
John Krueger is the owner/operator of Starbrite Farm in Andover, NJ. He has been farming for over 25 years. John’s farm and food are certified organic by NOFA (Northeast Organic Farming Association). He grows and shares his produce with close to 700 members. Some of his other CSA sites include Metuchen, Westfield, Montclair, Newark and Staten Island.
What will I get in my share?
The share season begins in June and runs for 24 weeks into November. A typical share includes 6-10 varieties of produce. The amount and types of produce delivered will vary by season. Here’s the list of what was included in last year’s CSA share: http://www.westfieldareacsa.com/weekly-share-documents/weekly-share-2012. We will provide you with recipes and storage tips so you can make the most of your share. If you have a question about how to prepare or use a vegetable, feel free to ask, chances are, a chef will be nearby at Elijah’s Promise.
You can add fresh baked bread and dessert to your share by adding a subscription in the Elijah’s Promise Raisin’ Dough CSB.
What does it cost?
There are a number of ways to participate in the CSA. Our goal is to make sure anyone can participate, regardless of income. A share costs $600, which works out to $25 a week. You may split a share with a friend. You can split the share however you like. Some people alternate picking up and keeping the full share every other week. Some people prefer splitting each week.
We also have a limited number of payment plan and sliding scale shares, which require a 10% deposit at sign up, and then weekly payments at the time of pick up. Payment plan and sliding scale options can be found in the registration form.
Picking up your share
Pick up day will be Friday. The location of pick up will be Elijah’s Promise, 18 Neilson St., New Brunswick. The site will look a little like a farm stand with vegetables in crates and in coolers. Members weigh and bag their own shares. Feel free to have a friend pick up your share if you can’t make it one week. All food left over at the end of the night is donated to Elijah’s Promise.
Sharing is what makes a CSA
All members are asked to volunteer 5 hours during the CSA season to help support its success. This can be done in two ways. You can work two shifts of 2 1/2 hours each during pick up. Or, you can attend a Volunteer Day or Work Party at the farm.
How do I sign up?
Please print and fill out a registration form. Please contact us at firstname.lastname@example.org with any questions or for more information.
Download the CSA flyer to share this information with others!
The Market is open every Saturday from 9am to 1pm until the Saturday before Thanksgiving, rain or shine!
Carol Selick and Felix Buccellato
Twin W Rescue Squad
Eastern Service Workers Association
COOKING DEMO: 10:30am
Dorothy Mullen, The Suppers Program
WEST WINDSOR PUBLIC LIBRARY: 10:00am-11:30am
Children’s Librarian Dragana Drobnjak Storytime and Crafts
|Vendors June 8th 2012|
|Artisan Tree Soaps||Handmade soaps|
|Baker’s Bounty||A variety of breads made with locally sourced ingredients: http://www.bakersbounty.net/sourcelist.html|
|Cherry Grove||Handmade cheeses made from milk from grassfed cows. Pasture eggs, farmstead cheese, whey fed pork (all cuts), grass fed beef and lamb.|
|Fantastic Thai||Thai cuisine cooking classes|
|FEBEC||East Brunswick environmental events sponsored by the Friends|
|Fontanarosa’s||Fresh pasta & ravioli|
|Frank’s Pickled Peppers||Artisanal all natural salsa & relishes|
|Fulper Farms||Fresh mozzarella, ricotta, sting cheese, butter, yogurt|
|Jams By Kim||Jams, Jellies and Preserves|
|Judith’s Dessert Botique||Baked goods|
|Lawrencebrook Watershed Partnership||Environmental organization|
|Love2Brew||Beer brewing kits & supplies|
|Moon Doggie Coffee Roasters||Ground specialty coffee, teas|
|NOFA-NJ||Resources on organic farms, gardening and food.|
|Pickle Licious||Pickles products: cucumbers (6/8 varieties) peppers, tomatoes, mushrooms, olives|
|Q’s Cookies||Handmade whole wheat and gluten free homemade cookies.|
|Rutgers Gardens||Plants & Rutgers Gardens information|
|Rutgers Master Gardeners||Information on Master Gardeners|
|Stony Brook Orchids||Locally grown orchids|
|The Great American Cheesecake||Cheesecakes made with local ingredients|
|Whistiling Wolf Farm||Transitional Organic Produce|