Pumpkin Chipotle Cream Pasta Sauce
Despite the temptation, October cannot be spent existing solely on spooky treats. We’d all be psychotic by Halloween or suffering a sucrose coma in the least. Admittedly I’m having trouble letting the whimsy of the holiday go, wanting to eke out every last moment until November 1. I challenged myself this week to consider making something with pumpkin that felt festive to the season but not baked or soup. I don’t know that I’ve ever used pumpkin outside those two food genres. Somehow incorporating it into pasta piqued my curiosity and I set out to whip up a spicy rendition of a pasta cream sauce staying true to the fall flavors. Boulder Locavore post.
Local food still rules
When it comes to consumer food trends, local still rules. Half of consumers polled in August said they have purchased locally sourced food in the past month, compared with 40% who say they have bought organic food, according to research conducted by Datassential on behalf of Charleston Orwig, a communications and marketing conpany in Hartland, Wis. The research was presented by Datassential Director Maeve Webster in September at Charleston Orwig’s third-annual “thought leadership event” in Milwaukee, according to Jenell Loschke, account supervisor, for Charleston Orwig. “Locally sourced is perceived as a driver of sustainability,” Loschke said. “It is the only ‘sustainable’ descriptor driving retail (64%) and foodservice (50%) purchases among consumers.” (emphasis added – ed.) The Packer story.
Study suggests ways to improve local food economy
A study released this October showed that $3.6 billion has crept out of the Northwest Ohio economy because the local food system isn’t being fully utilized. “The region has much to gain by doing so: our analysis of the region’s farm and food economy shows that $3.6 billion leaks out of Northwest Ohio each year as residents farm and eat, since farmers farm at narrow margins to produce commodities for export, while consumers eat food imported from far away,” according to “Finding Food in Northwest Ohio,” a study conducted by Ken Meter. Meter is president of the Crossroads Resource Center, a nonprofit in Minneapolis. Toledo Free Press story.
Alabamians’ hunger for homegrown food outpaces farmers’ supply
Eating locally grown foods has long been a lifestyle for many Alabamians, dating back to the state’s agrarian roots. But for others, it’s become the chic thing to do in recent years, a trend spurred on by a desire to eat healthy and know exactly where their food comes from. As a result, the popularity of farmers markets has exploded. Over the last dozen years, the number of farmers markets in Alabama has grown more than 700 percent, from just 17 in 1999 to 140 today. Al.com story.
Local Food Hub Hosts 2nd Annual Community Food Awards
A food-focused group celebrated some Charlottesville grown produce Wednesday. The Local Food Hub hosted its second annual Community Food Awards. Farmers, businesses and community members gathered to honor those that have made an impact on the Charlottesville food system. Several awards were given to people who continue to make the food system thrive: NBC 29 News story.
Trade homemade, homegrown & foraged eats at Sunday’s Food Swap
One of the latest trends in the local food movement is food swaps, and this Sunday the public is invited to take part in one in Portland. You don’t need any cash, all you need is some food ripe for the swapping. This could be your homemade pickles or canned tomatoes, the squash or cabbage from your garden or the wild mushrooms or seaweed you foraged. The event is being organized by Anna Sommo, who hosted a successful food swap at her home this summer. Because the event was so well-received, it inspired her to open it up to a wider group of food swappers. Portland Press Herald story.
Locavore Q & A: Simon Helgeson
This post is part of the guest series “Locavore Q & A“. Whether a beginning cook in the kitchen or a seasoned local farmer, we all have different motivations for choosing a locavore lifestyle. Each post highlights a different perspective on local food. Today’s post was written by Simon Helgeson, a friend of the kitchen partner and I who also writes at 20Food.net. Simon is one of my favorite people to cook/dine with. He has great stories about cooking, growing, and traveling in the United States and in South America. So glad he’s able to answer some locavore questions for us! Minnesota Locavore post.
Agriculture is in good hands at the Milton Lynch Primary School.
The school was one of many which recognised World Food Day with activities yesterday. However, the major difference between them and others was that they celebrate food every day of the year. There was a wide array of dishes, including golden apple pie, cassava hat, gooseberry syrup, and many juices on display yesterday and they were all produced with ingredients grown in the school’s back yard. Barbados Today story.
USDA Inspected Mobile Processing of Large Animals For Small Scale Producers
The meat processing industry has become more consolidated in recent years, resulting in the closure of many small processing plants across the country. Small family farmers who wish to market their livestock directly to consumers, restaurants and local stores often do not have USDA inspected processing facilities available within a practical distance. A group of farmers in San Juan County, WA set out to address this problem. The solution was the first mobile USDA Inspected field slaughter unit. Since the first unit started operation in 2002 TriVan Truck Body has built a number of MSU trailers, like our basic 36 ft unit pictured here. These units incorporate the changes and improvements made to our prototype. Website.
Fishing for Orioles
It isn’t often that one goes fishing and catches a baby oriole. Somehow, I managed it. This afternoon I drove over to a local reservoir to see about catching some catfish. Once my cat rigs were set up in the water I set up a light bass rig to pass the time with. I was a little bit sloppy with the back-hand part of my cast and my lure smacked into a low-hanging branch behind me. Something dropped out of the tree and a couple of birds began mercilessly haranguing me. It took me a good ten or fifteen seconds to realize that I had bumped into a birds nest and the young had fallen out. The Locavore Hunter post.
AND IF YOU HAVE TIME
Super size, super waste: What whopping portions do to the planet
In 1955, McDonald’s introduced a new product line — french fries. The original portion weighed 2.4 ounces (and had 210 calories). Today, that product is known as a small order of french fries, and is normally overlooked for the super size, at 7.1 ounces (and 610 calories). What’s more, the largest order of french fries in the United States is a whopping 37 percent larger than the largest size available in the United Kingdom. That’s a lot of fried potato. Grist article.