FRESH The Movie

www.freshthemovie.com

"FRESH is just that--an upbeat and wonderfully fresh look at our food system and how to make it work better for the health of humans and the planet. It’s a must see for everyone who eats."
-Marion Nestle, Paulette Goddard Professor,
Department of Nutrition, Food Studies, and Public Health, New York University

“We all know about the problems with the American food system, but what about the solutions? FRESH is a bracing, even exhilarating look at the whole range of efforts underway to renovate the way we grow food and feed ourselves.”
-Michael Pollan, Author, In Defense of Food

 

"Absolutely first-rate...The film is not a preach-fest; it’s an informative, inspirational, swiftly-edited and beautifully scored movie. What the doc does best is demonstrate… that nature's own ways of doing things - nature's food chain, nature's circle of life - is, ultimately, the best treatment of land and livestock."
-Moving Pictures Magazine

"FRESH, The Movie, in contrast to Food Inc. presents a vision of the possible by profiling heroes all over the country who are changing the way we eat. FRESH'S strength is that it shows…how organic, ecological farming methods can be viable."
-EcoSalon.com

"It is becoming increasingly clear that for all its past benefits, the industrial food system no longer serves the best interests of people or the planet. FRESH begins to suggest what at least part of our future food system might look like...."
-Frederick Kirschenmann, Distinguished Fellow, Leopold Center for Sustainable Agriculture

"FRESH is a rich and inspiring meal. FRESH offers not only a serious look at where we are and a useful primer on how we got there, but repeated heart-lifting demonstrations that there are ways to produce food that are safer, kinder and more natural."
-Joan Gussow, Author, and Professor Emeritus (Nutrition), Columbia University Teachers College

 I really want to see this movie...there are screenings in June in Silver Spring, MD and in Washington DC (none in Richmond of course)...I think I may have to make a trip up there just to see it. Anyone else interested?

Vegetables...for Breakfast

I'm a bit of an NPR junkie now, and I stumbled upon this article the other day. It's interesting how Americans don't think of vegetables as a breakfast food the way people in other countries do - I can't think of many times I've wanted veggies for breakfast, that's for sure. This article and these recipes certainly made me reconsider that school of thought though. I can't wait to try some of these recipes - especially with some fresh tomatoes from my parents' garden! Enjoy!

http://www.npr.org/templates/story/story.php?storyId=126911529

The BEST Raspberry Bars

We had a barbecue with some of our friends last week and I made these for dessert. This is another mom recipe and she used to send these to me in college and she still sends them to my brother on his mission. These don't last long around our house!

 The Best Raspberry Bars

2½ Cups Unbleached All-Purpose Flour

2/3 Cup Granulated Sugar

½ Teaspoon Salt

2 Sticks +2 Tablespoons Unsalted Butter, Cut Into ½-Inch Pieces And Softened

¼ Cup Light Or Dark Brown Sugar, Packed

½ Cup Old-Fashioned Rolled Oats

½ Cup Pecans, Chopped Fine

3/4 Cup Raspberry Preserves

3/4 Cup Fresh Raspberries

1 Tablespoon Lemon Juice

1. Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra wide foil, fold second sheet lenghtwise to 12-inch width.) Spray foil-lined pan with non stick cooking spray.

2. In bowl of standing mixer fitted with l-flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1¾ minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses)

3. Measure 1¼ cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

4. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-size clumps; set streusel aside.

5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel topping into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.

Steak and Potatoes

I've made this recipe at my parent's house before...and bourbon has always been there on the "alcohol for cooking" shelf. In Virginia, in order to buy "hard liquor" you have to go to a Virginia Department for Alcoholic Beverage Control store. Once in the store, there was an entire wall of bourbon and I had no idea what I was looking at. Luckily, the little old lady working there helped me pick out the cheapest pint and sent me on my way. I felt so silly, yet so rebellious. I've bought wine to cook with at the grocery store before, but somehow this was a much bigger deal to me. Anyways, I'm fine with cooking with alcohol as long as it boils off.

Anyways, together, these are amazing and this made tons of food for us for the week. The pictures kind of stink because our kitchen lighting is not amazing ,and I promise I ate a salad with this, it just didn't make it on to the plate. Also, both of these recipes are from my mom, which means they probably came from Cooking Light.

 Bourbon and Brown Sugar Flank Steak

½ Cup Dark Brown Sugar, Packed

½ Cup Green Onion, Minced

½ Cup Bourbon

½ Cup Low Sodium Soy Sauce

½ Cup Dijon Mustard

1 Teaspoon Freshly Ground Black Pepper

½ Teaspoon Worcestershire

1 (2 Lb.) Flank Steak, Trimmed

Cooking Spray

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

Garlic-Chive Mashed Potatoes

3 Pounds Small Red Potatoes

6 Clove Garlic, Peeled

½ Cup Reduced Fat Sour Cream

1/3 Cup 2% Milk

2½ Tablespoon Butter

1 Teaspoon Salt

¼ Cup Fresh Chives, Chopped

1 tablespoon Cornstarch

8 Fresh Chives, Cut In 1" Pieces

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

TOFU

So we've had to tofu at restaurants before, but never, ever have I cooked with it. Tofu is funny - I wish I had taken a picture of this, but before I started cooking, I had to layer the 'slab' of tofu with paper towels and then I had to stick a giant pot on top of it. I suppose the purpose of this was to smash it down so the tofu was more compact and easier to work with. I got a good laugh out of it. Anyways, this recipe was pretty good. We enjoyed the tofu - and you can't beat $1.50 for the whole 14 oz!  We will definitely be trying more tofu recipes in the future!

Lo Mein with Tofu

 

from Cooking Light

Yield: 4 servings (serving size: 1 3/4 cups)

1 (14-ounce) package firm water-packed tofu, drained and cut crosswise into 4 (1-inch-thick) pieces
8 ounces whole-wheat linguine
1 teaspoon dark sesame oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 tablespoons oyster sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons less-sodium soy sauce
1 teaspoon rice vinegar
3/4 cup vertically sliced onion
2 cups shredded cabbage
2 cups peeled, thinly diagonally sliced carrot
2 large garlic cloves, thinly sliced
1 1/2 cups fresh bean sprouts
1/4 cup chopped green onions

1. Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan. Let stand for 30 minutes. Discard paper towels.

2. Cook pasta in boiling water until al dente; drain. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.

3. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add tofu to pan; cook 4 minutes on each side or until golden. Remove from pan; cut into bite-sized pieces. Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.

4. Heat a wok or cast-iron skillet over medium-high heat. Add remaining 1 tablespoon canola oil to pan; swirl to coat. Add onion; stir-fry 2 minutes or until lightly browned. Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat. Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated. Sprinkle with green onions.

Child Nutrion Bill Stalled

Maybe I am lame by copying and pasting an email I got from ADA on here, but this is important! The Child Nutrition bill is stalled in Congress and it needs your help!

Child Nutrition programs make a difference to many American kids: this bill helps update the program to improve the nutritional standards,  provides additional funding, and promotes the use of farm to school programs. Slow Food USA has a really easy link to help you identify your senators and send them the right message regarding the child nutrition act.
click here.

"Child Nutrition Programs Need Your Support: Contact Your Senators Today

On March 24, the Senate Agriculture Committee unanimously passed the Healthy, Hunger-Free Kids Act of 2010. Unfortunately, momentum on the bill has since stalled. With a crowded summer Congressional calendar, the bill could miss the current September 30 deadline for passage if ADA members don't act to tell Senate leaders: "Get this done – now!"

The Healthy, Hunger-Free Kids Act of 2010 invests $4.5 billion in new child nutrition program funding over the next 10 years, and includes numerous ADA priorities such as updating national nutrition standards for all foods sold in schools; stronger school wellness policies; increased meal reimbursements; funding child nutrition research; and establishing professional standards for school nutrition directors. 

To continue the bill's movement toward passage, Senate Agriculture Committee Chairman Blanche Lincoln (D.-Ark.) and Ranking Member Saxby Chambliss (R.-Ga.) are circulating a "Dear Colleague" letter addressed to Senate leadership, asking them to prioritize and make time for the bill on the Senate floor. We need as many Senators as possible to sign on to this letter to show broad support for getting the Child Nutrition Reauthorization done before September30. 

Please call, fax or e-mail your Senator's office and ask him or her to sign onto this letter. The deadline for Senators to sign on is May 19."