Pesticides, GMOs, pink slime, arsenic, lead, hormones and anti-biotics. What’s in your food?
Dark red kidney beans in a curry of fresh ginger, onions, garlic, tomatoes and chilies with toasted cumin and coriander, turmeric and cilantro, served over a bed of green tea-germinated brown rice..
Germinated brown rice is approximately 10-20 times higher in protein and amino acids (including GABA) than white rice. Soaking the rice in freshly-brewed green tea adds a pleasing flavor and increases the medicinal value. It also helps to prevent the rice from spoiling during its 18-24 hour germination period.
For more information about germinated brown rice, please see this excellent article at Kitchen Stewardship
Homemade pizza, that is. Roasted fresh red peppers, tomatoes, extra virgin olive oil and heirloom garlic, thinly-sliced Soppressata di Puglia, fresh mozzarella and Texas-grown Albahaca basil, all on a thin, crisp cornmeal crust. Sea salt and cracked black pepper..
The much-anticipated Rally For Real Food was held on the steps of the Capitol in Austin, Texas earlier today. The energetic crowd cheered a raft of passionate speakers including Ronda Rutledge (Executive Director, Sustainable Food Center), Eric Herm (Farmer, author of Son of a Farmer, Child of the Earth), Neil Carman, PH.D. (Sierra Club, Lone Star Chapter), Judith McGeary (Executive Director, Farm and Ranch Freedom Alliance) and Mike “The Health Ranger” Adams (Editor, Natural News) about the right to know what’s in our food.
Many thanks to Mike LaRocca of Beanitos for organizing this important event! Thanks also to the sponsors, vendors, volunteers and attendees who helped make today’s rally a success.
Rally For Real Food
(Click to see the photostream from today’s event. You are welcome to reuse these pictures, but please credit ediblearia.com for the original)
###
Austin’s Best Food Event September 12th and 13th
AUSTIN, August 4 2011: Restaurant reservations are going fast for the 19th annual Dining for Life, voted along with the Hot Sauce Festival as Austin’s Best Food Event in the Austin Chronicle Best of Awards. Dining for Life is this coming Monday, September 12 and Tuesday, September 13, at select Austin restaurants.
Dining for Life has raised over half a million dollars over the past 19 years, and its power lies in its simplicity: you eat at a participating restaurant and a substantial portion of your tab will directly fund HIV prevention outreach and care services right here in Austin.
The 60-plus participating eateries include Eastside Café, Mother’s Café, Olivia, Wink Restaurant & Wine Bar, Zocalo Café, Foreign & Domestic Food & Drink and Magnolia Café.
Diners are the biggest key to a successful night and Dinner Captains are the liaison between the diners, restaurants and AIDS Services of Austin.
Ann Richards speaks at the first AIDS Walk Austin in 1988
This year’s event offers you the opportunity to be a Dinner Captain by selecting one of your favorite participating restaurants and inviting your friends, family and co-workers to join you in helping to insure the success for both the restaurant and for ASA, whose mission is to respond to needs of the Austin area by providing services that enhance the health and well-being of individuals and the community.
Please visit the website for more information or to register as a Dinner Captain.
Questions? Please feel free to email or call Scott Dinger at scott.dinger AT asaustin.org or call (512) 406-6157
@asaustin
I would serve European-style smoked salmon on a toasted, by-God real New York bagel with locally-made triple-cream mascarpone, fresh dill, home-made preserved lemon, seasonal heirloom tomato, Sicilian capers, red onion, sea salt and freshly-ground black pepper..
Classic Smoked Salmon on a Toasted Bagel
Contrary to common legend, the bagel was not created in the shape of a stirrup to commemorate the victory of Poland’s King Jan Sobieski over the Ottoman Turks in 1683. It was actually invented much earlier in Kraków, Poland, as a competitor to the bublik, a lean bread of wheat flour designed for Lent. In the 16th and first half of the 17th centuries, the bajgiel became a staple of the Polish national diet.
There was a tradition among many observant Jewish families to make bagels on Saturday evenings at the conclusion of the Sabbath. Due to Jewish Sabbath restrictions, they were not permitted to cook during the period of the Sabbath and, compared with other types of bread, bagels could be baked very quickly as soon as it ended.
That the name originated from beugal (old spelling of Bügel, meaning bail/bow or bale) is considered plausible by many, both from the similarities of the word and because traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped (this, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking). Also, variants of the word beugal are used in Yiddish and Austrian German to refer to a round loaf of bread (see Gugelhupf for an Austrian cake with a similar ring shape), or in southern German dialects (where beuge refers to a pile, e.g., holzbeuge, or woodpile)…
Bagels were brought to the United States by immigrant Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338, which had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all the bagels by hand. The bagel came into more general use throughout North America in the last quarter of the 20th century, at least partly due to the efforts of bagel baker Harry Lender and Florence Sender, who pioneered automated production and distribution of frozen bagels in the 1960s. -Wikipedia
“Born of necessity and waste-not-want not attitude, probiotic foods have nourished the human race for thousands of years and appear in one form or another in traditional cuisines cross-globally. Fermented foods are rich in probiotics – those beneficial bacteria that keep our immune systems and digestive tracts running smoothly and healthfully.”
Get Cultured: Probiotic Foods from a Nourished Kitchen, the first of many e-books detailing tried-and-true nourishing recipes, Get Cultured details thirteen recipes from classics like pickled jalapeños and real sauerkraut to the exotic like Vietnamese preserved limes, green salsa and cortido.
Each recipe in Get Cultured focuses on nourishing pro-biotic, naturally fermented vegetables and all the recipes are dairy-free.
>>> Check it out at nourishedkitchen.com/get-cultured/