Food should be LOADED with Goodness (Local, Organic, Affordable, Delicious, Elegant and Delightful ) I will be on lots of farms as I begin a new book on our local food producers and look for solutions for sustainable development in Agriculture of East Africa. For fun I am collecting recipes with 100 % local ingredients if you would like to share. Many of these producers can be found at Whole foods and farmers markets and can be purchased with out plastic packaging.It is an honor to introduce you to the farmers and stewards of our food and land.
BEEF - I photographed Stemple Creek farm yesterday while participating in MALTS Bike Beef and Beer Event. A 50 mile ride followed by locally produced picnic lunch. We learned about beef production and the Marin Agricultural Land Trust. I committed to buy a 1/4 to 1/2 of a steer, about 110 lbs. to 220 lbs. of organic, grass fed, marin beef at about $5.40 lb. (retail $20). I am looking for beef buddies. My neighbor is buying 20 lbs. You in? They are almost sold out for the last harvest of the year so I need to give them the quantity by Wednesday. I am lining up my buddies to "Have a Beef with". http://www.stemplecreek.com/our.html
consider becoming a member of Malt, Marin Agricultural Land Trust. Helping to preserve farmland, helps you get to know farmers through their unique events that support the preservation of organic small producers and their lands.
VEGETABLES - If you are interested in the biggest, and best box of in season organic veg. picked that morning for $25, follow me to the rogue market. County Line Harvest shows up at great resturaunts 1- 2x a week with mixed veg. boxes. Love for you to join me for a glass of local wine and apetizer after we grab our abundant boxes. Meet new friends, eat good food and take home a weeks worth of amazing fresh flavorful veg. For Schedule see http://www.countylineharvest.com/Rogue_Markets.html
FULL FAT - I was talking to a local professional nutritionist, Donna Shoemaker, who has the scoop on the importance of our land and location of our foods and what to eat to avoid disease in our body. Her first tip recommends eating full fat dairy to reduce sugar cravings. I am not interested in getting into an argument. I like the taste of whole milk yogurt so I eat it. Its the way nature made it and for me nature has always proven to be well designed. This is my personal choice after checking out other camps and noticing that the french aren't too fat I like my choice. I have nothing against the low fat camp. I find I can reduce calories for example by cutting thinner slices of full fat cheese, they are just as satisfying as thick ones and I haven't destroyed the flavor.
I visited the Benoit Creamery that makes full fat yogurt on Thursday. The creamery is on John Matto's 500 acre ranch of jersey cows (which produce some of the richest milk around, thanks to a high percentage of proteins and butter fat). He sells the Benoit family the milk, they mix it with a culture they brought with them from France, and local farm-fresh fruit and honey, including Twin Girls Farm’s stone fruit and Marshall’s Farm’s honey. The Yogurt sets up in their signature ceramic pots and voila healthy,delicious, full fat yogurt. http://www.stbenoit.com/