HERE’S A PUBLIC HEALTH PLAN TO SAVE RAW MILK DRINKERS FROM THEMSELVES–David Gumpert

“Take me to your leader.”

I couldn’t help thinking of that cliche from old cowboy-Indian-style movies, as I listened to a recent podcast by two professors of food safety discussing raw milk (this is the podcast Joseph Heckman originally provided a link to; it’s the last 25 minutes that are most relevant to raw milk risk and safety).

The two professors are Don Schaffner of Rutgers University and Ben Chapman of North Carolina State University. Schaffner is also president of the International Association of Food Protection, one of the largest educational organizations around food safety. They regularly discuss various aspects of food safety, and this week chose to focus on how to more effectively alert raw milk drinkers about the dangers of the product.ened to a recent podcast by two professors of food safety discussing raw milk (this is the podcast Joseph Heckman originally provided a link to; it’s the last 25 minutes that are most relevant to raw milk risk and safety).

“This product is risky,” said Schaffner. “We have to figure out a better way to get to the people with that risk information.”

Giving the professors new hope, they gushed, was the recent Minnesota study on raw milk (sponsored by the U.S. Centers for Disease Control)–the one that estimated that more than 20,000 people got sick from raw milk between 2001 and 2010, versus the 21 reported.

“Kudos to the people in Minnesota who carried out that study….it’s a fascinating piece of work,” said Schaffner, who is taken by its confirmation (to him) of the huge risk associated with drinking raw milk. It seems so obvious to the professors that not only is raw milk terribly dangerous, but that anyone who chooses to drink it must be completely uninformed….or just plain weird.

After all, how could anyone not understand? “It’s going to be hard to reach them” (these hardcore raw milk drinkers), bemoaned Schaffner.

Read more Saving Raw Milk Drinkers from Themselves.

 

Dine With Pat | NJ Slow Food Winter Markets

It’s That Time Again: Slow Food Winter Farmers Markets

Saturday, January 11: From 11 am to 3 pm at Tre Piani restaurant, Forrestal Village, Princeton. Vendors: BeechTree Farm, Birds & Bees Farm Honey, Cherry Grove Farm, Chickadee Creek Farm, Davidson’s Exotic Mushrooms, Donna & Company Chocolates, Elijah’s Promise Bakery, Happy Wanderer Bakery, Judith’s Desserts, Nice & Sharp Knife Sharpening Service, Rocky Brook Farm, Shibumi Mushroom Farm, Trappers Honey, Valley Shepherd Creamery, WoodsEdge Wools Farm. Directions at trepiani.com ($2 suggested donation)

via Scott Anderson @ Beard House; 2 NJ Slow Food Winter Markets; “Somm” the Movie | Dine With Pat.

From Garden to Glass: Home Brewing with Your Garden Harvest Fri Jan 24th 6:30 Free Class at the E.A.R.T.H Center!

 

Brew Workshop 2014

Home Brewing Workshop at the EARTH Center

Rutgers Master Gardeners want to help you gain knowledge of home brewing at a new EARTH Center workshop called: From Garden to Glass: Home Brewing with Your Garden Harvest. Featured will be vegetables and fruits you can use in the home brewing process, such as pumpkins and figs.  The workshop takes place on Friday, January 24, at 6:30 PM, in the EARTH Center, located in Davidson’s Mill Pond Park 42 Riva Ave. South Brunswick, NJ.

Presenter Michael Klaser has been a home-brewer and amateur brew-master for 4 years. Also the editor of a home-brewing blog, Michael will lead the seminar and share his experience in this art and science. A brief overview of the different methods of making beer and discussion of the major ingredients will follow including; beer history, modern home-brewing procedures, and equipment considerations. Equipment and raw ingredients will be on display so attendees can see the tools firsthand. Resources will be available too for people to carry out their own research.

There will be plenty of time for Q&A, as new brewers often have many questions. No Walk-ins are permitted. Though this is a free workshop register at 732-398-5262 by January 22.

Even if you can’t visit the EARTH Center this season, you can still get great gardening tips by calling the Master Gardner Helpline at 732-398-5220.

If you are not familiar with your local Extension office, it is part of a nationwide network that brings the research of the state land-grant universities to local people. Rutgers Cooperative Extension offices throughout New Jersey are cooperatively funded by; the County Board of Chosen Freeholders, Rutgers University- New Jersey Agricultural Experiment Station and the U.S. Department of Agriculture.

Rutgers Cooperative Extension educational programs are offered to all without regard to race, religion, color, age, national origin, gender, sexual orientation, or disability.

 

U.S. Ark of Taste Varieties | Seed Savers Exchange

Visit Seed Savers Exchange for U.S. Ark of Taste varieties.

The US Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. Seed Savers Exchange proudly offers seeds for the following thirty-five Ark of Taste foods. via U.S. Ark of Taste Varieties  | Seed Savers Exchange

    

Slow Food + Seed Savers Exchange

 

Carrots

We’ve teamed up with Slow Food USA to offer a seed packet collection of six rare varieties featured in Slow Food’s ‘Ark of Taste.’ We encourage you to participate in the preservation of these varieties by growing them, eating them, and sharing both the produce and seeds with your community.

Storied Vegetables: the Root of Quality
By: Renata Christen, Seed Savers Exchange | Published: NOVEMBER 26, 2013 | No

What if our relationship to food was like our relationship to storytelling; where mealtime, the end-product of a process, teems with meaning and soul?  What if a carrot wasn’t just a carrot, but a beloved family heirloom of your elderly neighbor, used exclusively to make vegetable-based soup stocks rich with transcendentally meaty flavors? Food Diversity – mountains of tomato varieties and rainbow carrots, melons grown for roasting their tasty seeds, wacky kinds of hot pepper – defines the work happening at Seed Savers Exchange. Thankfully, we’re not alone: believing that foods of cultural value have inherent value also defines the work of Slow Food International, an organization founded “to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.”

Local MarketSlow Food has done more to identify and preserve beautiful food ways of life than any other globally recognized non-profit – that craft foods and their base products are worth preserving for the mere poetry of their existence, and the alternative, viable economies in which such poetry is a muse. Over the years, Seed Savers Exchange members have recovered crop varieties of historical importance that directly tie into the notion of terroir (“a taste of place” worth preserving) and the mission of Slow Food. While the scope of Slow Food encompasses all traditionally-made (typically craft) regionally significant food products, their work overlaps heavily with ours: uniting people whose passion is to save heirloom and heritage agricultural products from the brink of extinction.

Slow Food houses numerous umbrella projects, the Ark of Taste being its most substantial food recovery effort: a catalog of rare and endangered heritage foods whose lives we can save by eating them, thus ensuring they’ll continue to be valued and used (keeping sustainable harvesting practices always in mind). Steered by participatory nominations, an “Ark of Taste” committee gathers to determine through set evaluation criteria, a nominated product’s history, taste, whether it’s available in limited quantities, sustainably harvested or produced, and whether it’s endangered, at risk, or under appreciated. Like Seed Savers Exchange, the Ark exists because of average citizens offering up rare heirloom varieties for preservation. Seed Savers members have introduced 35 varieties to the Ark.

In an effort to clarify Seed Savers’ partnership with Slow Food’s Ark, we’ve curated six varieties showcasing the power of food with rich stories and unconventional uses: read more

via Storied Vegetables: the Root of Quality | Seedsavers Blog | Rare garden seeds, heirloom seeds, seed saving..

 

Slow Food USA: Ark of Taste in the USA

 

Slow Food USA

It’s not too early to begin planning next year’s garden! Consider choosing some meaningful plants from the Slow Food Ark of Taste in the USA.

Ark of Taste in the USA

Cherokee Trail of Tears Bean

The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods we keep them in production and on our plates.

Since 1996, more than 1,100 products from over 50 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA, and we are always seeking more edible treasures to include.

The Ark of Taste is a tool for farmers, ranchers, fishers, chefs, grocers, educators and consumers to seek out and celebrate our country’s diverse biological, cultural an

Explore the Ark of Taste in the USA online catalogued culinary heritage.

See the full list of Ark of Taste products from the USA

via Slow Food USA: Ark of Taste in the USA.

Cherry Grove Farm |  Classes/Tours

Our Double-Header Cheesemaking Class!

“Had an awesome time at the cheesemaking class today! Nothing like a homemade fresh cheese! Great job girls!” – Ronnie from our October double-header class.

Saturday, November 30 (new class added!)

Saturday, December 14 (1 spot left!)

Saturday, December 21 (new class added!)

(Classes starts at noon.)

Ricotta!

Make your own ricotta using our grass-fed raw milk.  Participate in the process of “re-cooking” (the literal Italian translation of ricotta) milk to form this sweet, delicate cheese.  Learn how to make it in your own at home, plus lots of information about how to use ricotta in new and interesting ways!

Curds & Whey

Mozzarella

In this fun and informative class we show you how milk is transformed into curds and then guide you through the steps to stretch the curds into mozzarella.

Price:  $65 per person per double header class.

Space is limited!  Due to high demand, we request that full payment is made at time of reservation to hold your spot.  Class price includes a Cherry Grove thermal bag  as well as recipes to make the cheeses at home.

To register please call 609-895-1502 or email us at cherrygrovefarmevents@gmail.com.

- See more at: http://www.cherrygrovefarm.com/learn-local/#sthash.vvM6GVm5.dpuf

We hit the big time! Our classes made it into the New York Times!

via Cherry Grove Farm |  Classes/Tours.

Terra Madre Day | Food For Thought | Slow Food International – Good, Clean and Fair food.

Slow Food

Terra Madre Day

Now in its fifth year, Terra Madre Day – Slow Food’s annual worldwide celebration of local food held on December 10 – will take place in communities across the globe. We invite everybody, whether you are a member or not, to join this international day of celebration.

For one day, whoever and wherever you are, you can put local food in the spotlight through a myriad of different activities: From community picnics and food festivals, to film evenings, rallies and farmers’ markets, or even a simple dinner with friends.

The theme of Terra Madre Day 2013 is saving endangered foods. All around the world traditional foods are disappearing, including fruit and vegetable varieties, animal breeds and cheeses, as a result of an increasingly industrialized food system and fast modern life. Slow Food is working to list and protect these at-risk products on the Ark of Taste online catalog. This Terra Madre Day we want to use December 10 to raise awareness of these products, along with the knowledge, techniques, cultures and landscapes behind their production, and let everyone know that they are at risk of disappearing.

Explore foods on the Ark of Taste here: The Ark of Taste Project

You are free to celebrate Terra Madre Day in any way you want, but if you wish to embrace the theme, you can do this in a number of ways – either by celebrating an existing Ark product; or hunting down local endangered foods, adding them to the Ark of Taste and putting them at the centre of your celebrations. Once your have your product, you could ask a local chef to cook it, put it on the menu at local restaurants, present it to the community or hold an amateur cooking competition using it as an ingredient, or anything you wish. If you are nominating a new product for the Ark, remember to nominate it using the online form.

Actions speak louder than words! There is no better way to highlight the foods in your area that risk disappearing than dedicating a day to them along with all the other products being celebrated around world on the same day. Together we’ll paint a picture of the incredible food biodiversity that surrounds us and by creating a symbolic map of these foods, we’ll send an even stronger message about its fragility.

So get involved this December 10! Find an event near you or create one of your own, as simple or complex, big or small as you wish. Get inspiration from past editions and download graphics on the Terra Madre Day website. And don’t forget to register your event – you will join the world map and be published alongside all the other initiatives happening at the same moment in a truly global celebration.

www.slowfood.com/terramadreday

Find the event on Facebook or follow #TMD2013 on Twitter

via Terra Madre Day | Food For Thought | Slow Food International – Good, Clean and Fair food..