Gulf Coast Gathering: Foodways Texas Annual Symposium
Foodways Texas, the new organization that aims to “preserve, promote and celebrate the diverse food cultures of Texas” has announced their first symposium, to be held in Galveston next month..
“Join us at Texas A&M University in Galveston for our 2011 Symposium, “Gulf Coast Gathering,” February, 25-26. We’ll post the final program and hotel information soon, but plan for meals by featured chefs, Tim Byres of Smoke in Dallas, Chris Shepherd of Catalan in Houston, and Casey Gaido of Gaido’s in Galveston (all scheduled meals included in registration price), an oyster tasting and happy hour, and a full day of speakers and panels regarding Texas Gulf Coast food culture.”
Gulf Coast Gathering
2011 Foodways Texas Symposium
February 25-26, 2011
Galveston, Texas
“Foodways Texas is an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas. By joining and supporting Foodways Texas, you become part of a movement to preserve the vibrant foodways of Texas through oral history projects, documentary films, recipe collections, and scholarly research. You will join us in highlighting the state’s distinctive foods and food cultures at our annual scholarly symposium, supporting educational food-based seminars, promoting local food networks, and partnering with universities and other non-profit organizations to educate future generations about healthy and sustainable food practices.”
Related Articles
- Southern Foodways Alliance Community Cookbook pulls together recipes that define South (commercialappeal.com)
Crispy Wild Halibut with Fried Jamón Serrano, Dijon and Green Peppercorn Sauce
Fresh filets of wild Alaskan halibut are lightly seasoned with sea salt and freshly-ground pepper, then quickly seared in clarified butter over high heat until the skin is crisp and brown and the fish is moist and flaky.
Served over a sauce of Pinot gris, shallots, green peppercorns, and Dijon mustard, finished with cold, cultured butter and brightened with a little fresh parsley. Accompanied with some bits of fried jamón serrano for flavor and texture..
Crispy Wild Halibut with Fried Jamón Serrano, Dijon and Green Peppercorn Sauce
The North Pacific commercial halibut fishery dates to the late 19th century and today is one of the region’s largest and most lucrative. In Canadian and U.S. waters, longline predominates, using chunks of octopus (“devilfish”) or other bait on circle hooks attached at regular intervals to a weighted line that can extend for several miles across the bottom.
Halibut have been an important food source to Native Americans and Canadian First Nations for thousands of years and continue to be a key element to many coastal subsistence economies. Accommodating the competing interests of commercial, sport, and subsistence users remains a difficult challenge. -Wikipedia
Pots on Fiyo (Filé Gumbo)
Shrimp stock thickened with sassafras and loaded with lump crab, andouille sausage, jumbo shrimp, garlic, celery, onions and green bell peppers, seasoned with oregano, cumin, bay, thyme and mace..
Pots on Fiyo (Filé Gumbo)
For hundreds of years the Choctaw Indians have had a settlement at Bayou Lacombe on the North Shore of Lake Pontchartrain; they had a way of making Gumbo long before the Africans and Europeans arrived.. -NOLA Cuisine
Related Articles
- Harlem’s Danny Glover’s Seafood Gumbo (harlemworldblog.wordpress.com)
Heirloom Yellow Hominy with Roasted Tomatoes, Bacon and Chipotle Crema
A Northerner tells a waitress that he wants to order grits. “Hominy, sir?” the waitress asks. “Oh, about four or five,” replies the confused customer..
Hominy with Roasted Tomatoes, Bacon and Chipotle Crema
Heirloom yellow hominy corn is nixtamalized, then simmered until the kernels have popped and become tender. The cooked corn is cooled by being rubbed between your palms under cold running water, with the pericarp (the skin that gets stuck in your teeth when you eat corn on the cob) being left behind. The corn is then set aside until ready to use.
To prepare the dish, slowly fry diced bacon on a cast iron comal or in a heavy skillet until all the fat has rendered and the bacon is very crisp. Remove the bacon to the side to drain, and pour off all but a tablespoon of the fat from the pan.
Roast a plum tomato or two in a very hot oven until blistered, then remove and allow to cool.
Meanwhile, return the comal to the stove and add half a chopped yellow onion and a diced Poblano pepper and saute until lightly browned. Add hominy and garlic and cook until vegetables are nicely browned. Dice the roasted tomatoes and add to the pan with some fresh minced garlic, chili powder, a little filtered water and some oregano (Mexican preferred). Allow to simmer, stirring often until the sauce begins to tighten, about 5 minutes.
Pour hominy into serving bowls, dress with reserved bacon, fresh cilantro and chipotle crema and serve immediately.
Monsanto and the Merchants of Death
From the Organic Consumers Association
January 6, 2010
“In the 1990s, Monsanto found an ingenious way to sell large quantities of its broad-spectrum toxic herbicide RoundUp to farmers. The company’s scientists gene-spliced corn, soy, cotton, and canola with foreign DNA, enabling these “Frankencrops” to survive massive doses of RoundUp. Farmers could now repeatedly spray their fields with RoundUp, killing weeds but not the crop. Unfortunately, the collateral damage of heavy RoundUp spraying includes groundwater pollution, toxic residues in crops, and destruction of essential soil micro-organisms. The Genetically Modified (GM) crops themselves create herbicide-resistant Superweeds and spread genetic pollution to organic and non-GMO crops as well as plant relatives. Last but certainly not least, Monsanto’s GM foods have been linked to serious health damage – not only for animals, but humans as well.
Today, a major portion of crop-land in the US is sown with Monsanto’s “RoundUp Ready” corn, soy, cotton, canola, and sugar beets. Eighty percent of these GM crops are then sold as animal feed to the nation’s 125,000 factory farms or Concentrated Animal Feeding Operations (CAFOs) that produce most of the non-organic meat, dairy, or eggs sold in grocery stores or served in restaurants, schools, and hospitals. The other 20% of Monsanto’s Genetically Modified Organisms are laced into non-organic processed foods (soy lecithin, corn or sugar beet sweeteners, cooking oils, etc..) that are found in every grocery store aisle.
There is a direct correlation between our genetically engineered food supply and the $2 trillion the US spends annually on medical care, namely an epidemic of diet-related chronic diseases. Instead of healthy fruits, vegetables, grains, and grass-fed animal products, US factory farms and food processors produce a glut of genetically engineered junk foods that generate heart disease, stroke, diabetes and cancer. Low fruit and vegetable consumption is directly costing the United States $56 billion a year in diet-related chronic diseases.
Monsanto’s GM crops are highly profitable for the food industry, turning cheap, federally subsidised, genetically engineered crops and GE-fed animals into cheap, ubiquitous, junky foods. But from the standpoint of public health and environmental sustainability, Monsanto and their factory farm collaborators are nothing less than merchants of disease and death.
A critical mass of consumers would turn away from GMOs and Factory Farmed meat, dairy, and eggs – IF they knew what they were eating..”
“Over the next few years, the Organic Consumers Association will focus on strategic grass-roots campaigns to promote health, justice, and sustainability, with a special emphasis on local-based practical solutions to the energy and climate crisis. Organic soil and land management can and must be scaled up now in order to buy us the time we need to make the long-term transition to radical energy efficiency and solar, wind, and geothermal power..”
Organic Consumers Association
6771 South Silver Hill Drive
Finland MN 55603
Inquiries: 218-226-4164
Related Articles
- USDA Recommends “Coexistence” with Monsanto: We Say Hell No! – Huffington Post (blog) (news.google.com)
- WikiLeaks Cables Reveal U.S. Sought to Retaliate Against Europe over Refusing to Allow Monsanto GM Crops (alternet.org)
Like this:
Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup
Fresh broccoli, heirloom garlic and Yukon gold potatoes are lightly buttered, seasoned with sea salt and cracked black pepper and roasted until golden brown. The vegetables are then simmered in a rich base of homemade vegetable stock with vintage yellow and Jasper Hill clothbound cheddar cheeses (in Austin, try Antonelli’s Cheese Shop in the Hyde Park neighborhood). Seasoned with Piment d’Espelette and just a few red chili pepper flakes..
Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup
The Espelette pepper (French: Piment d’Espelette; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.
Originally from Mexico and to a lesser extent South America, Piment d’Espelette was introduced into France from the New World during the 16th century. After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham.
Espelette peppers are harvested in the late summer, with characteristic festoons of peppers are hung to dry on balconies and house walls throughout the communes. –Wikipedia
This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns
in association with the Johns Hopkins’ Bloomberg School of Public Health.
