What better way to make yourself feel better than to visit your local farmers market, coffee house or cafe! Our creative team spent the morning at the Peachtree Road Farmers Market in Atlanta today and it was great to see people out shopping and supporting local businesses, farms, and artisans. If you can't make the market or live in a different city, most of the vendors have e-commerce stores on their website and can ship products direct to you door. Check the vendor list for more details at the PRFM website.
14 Years of Local Goodness
2020 marks the 14th season at the Peachtree Road Farmers Market. Since its opening, the market has grown to be a leader in the good food community. PRFM is one of the largest producer-only farmers market in the state. Producer-only means that everything at the Market has been grown, raised, or made by the seller, ensuring fair prices for both the vendors and the consumers.
The Peachtree Road Farmers Market is open on Saturdays from 8:30am-12pm, with some modifications that will help maintain social distancing for the common good. Every effort is being made to keep the market safe for vendors and shoppers.
3 Ways to Shop the Market
1) Shop in person at the market Saturday mornings from 8:30am - 12pm. Be sure to check out the modifications below as they continue to keep social distance at the market. Masks are required and leave pets at home please.
2) Pre-order directly from market vendors and pick up from their booths on Saturdays from 8:30am-12pm.
3) Order from vendors at the PRFM online store for curbside pickup or pickup at the PRFM order online booth on Saturdays from 8:30am -12pm. Many of these vendors are not physically present on Saturday mornings.
List of vendors and more info can be found here.
Or shop any combination of the three!
Why are they open?
The City of Atlanta has deemed farmers markets to be an "essential business" because farmers markets offer an efficient way for residents to obtain a diversity of healthy food options in an outdoor setting. Shopping at farmers markets gives you a way to acquire groceries while supporting your local economy, which is especially critical in this time of uncertainty.
Thanks for shopping local and supporting local businesses! Here are some quick shots from our visit today. Such wonderful, fresh and wholesome products! Stay tuned . . . more to come about local businesses re-opening and how you can get these products shipped direct to your door.
They might be small, but American Pecans™ are mighty — and have a lot to boast about. The pecan is a complex whole food, packed with multiple health-promoting nutrients and bioactive compounds. Each delicious pecan is a nutrition powerhouse. This simple grilled veggie recipe is perfect for Father's Day and celebrating the whole month of June as National Mens Health Month.
2 zucchini, sliced thin
2 yellow squash, sliced thin
1 acorn squash, sliced
¼ cup olive oil
Cherry tomatoes, optional
⅓ cup crumbled blue cheese
½ Sunnyland Farms Mammoth Pecan halves
1 tablespoon honey, optional
Salt and pepper to taste
For the best flavor ever, set the Big Green Egg for indirect cooking with a convEGGtor at 375°F/190°C. If using another type of grill, heat to medium. Combine vegetables in a large bowl. Add olive oil, kosher salt, and black pepper; toss well. Place vegetables on cast iron cooking grid. Grill 5 minutes on each side or until lightly charred and tender.
Melt 1 teaspoon butter in a large skillet over medium heat. Add the pecans and stir until they are coated. Shake the pan to get them to spread out in a single layer. Toast the pecans over medium heat for 3-5 minutes, stirring often, until they are fragrant and toasted.
Plate vegetables, sprinkle with toasted pecans and crumbled blue cheese. Drizzle with honey. Serve immediately.
For another delicious recipe that features veggies, try this:
Big Green Egg Roasted Ratatouille
Infographic Source: American Pecan Council
Today is National Herbs and Spices Day! Let's celebrate the diversity and quality offered by using both fresh and dried herbs and spices in your cooking. Herbs and spices are essential to cooking. As the weather heats up, cooking with fresh herbs will bring brightness and flavor to your food. They not only add flavor to your meals but herbs and spices also add color bringing a vibrancy to every meal.
How To Start An Herb Garden: Tips from The Tasteful Garden
Herbs are very easy to grow with a little sunshine, soil that drains well, some watering, and a little fertilizer or compost. Herbs can be grown in pots; however, the plants always prefer to be in the ground where they can spread out. Some plants grow quite large (4-6 feet), and when placed in pots they can become stunted and can get stressed, which causes them to be very unhappy.
The main requirement for growing herbs is growing them in the proper location. Most prefer full sun as long as regular summer temperatures don't rise above 90 degrees. If you have very warm summers, then consider planting in and area that gets morning sun and afternoon shade in the summertime, or a place that receives filtered light (such as under a tree that allows some light to pass through). Check the area several times during the day to make sure that there are at least four hours of sun. (e.g., 8 to 12, 12 to 4, or from 9 to 11 and 2 to 4)
For planting herbs, you need approximately 1 to 4 feet in diameter for each plant, depending on the plant. Here are some general guidelines for plant sizes:
Next, you need to prepare the soil. Digging with a large garden fork loosens soil that has become compacted over the years. This allows water to drain and creates space for plant roots to reach down into the soil. This is the most important step--shortcuts here are disastrous for your plants. Adding compost to your soil, about an inch or so on top and then mixing it into the soil, helps prevent drainage problems and adds fertilizer to the garden.
The final step is to plant healthy, strong plants and water them when they become dry. Most herbs like to be watered as soon as the soil located a couple of inches below the surface is dry to the touch. Since temperatures and humidity cause drying times to vary every week, you must check the soil often. Do not over-water. More water is not better and can lead to diseases or just poor growing conditions for your herbs, which will result in reduced growth.
For more information about growing herbs and ordering starter plants , please visit The Tasteful Garden.
The Tasteful Garden, has been in operation since May of 1996. The are located in Heflin, Alabama which is directly between Birmingham and Atlanta, Georgia. They grow all varieties of culinary herbs and many types of heirloom and hybrid tomatoes and other gourmet vegetable and pepper varieties which are sold through via their website and shipped all over the United States. They are certified organic.
Their greenhouses are located on our farm property with cows, horses, dogs, & cats. They stay extremely busy getting plants ready to be shipped all over the country. They are not open to the public for visiting but you are welcome to pick up your plants at their location on specified days in order to save shipping costs. Please order through our online catalog and choose "Will Call" as your shipping method.
We encourage you to support local, buy local!!
HOW TO OBSERVE
Plant an herb garden and start using those herbs to create your own supply of herbs and spices. Some great plants to start with include dill, fennel, basil, sage, thyme, and cilantro.
Another way to participate in the celebration is by reviewing your stock of dried herbs and spices. Over time, their quality degrades. Be sure to store dried herbs and spices in a cool, dark area and in sealed containers. How do you know if your spice or herb has lost its punch? Your nose is your best friend here. Crush or rub some into the palm of your hand and take a sniff. If the fragrance is still pungent, then the quality is still there. However, if you only catch a dull, dusty smell, it’s probably time to replace the herb or spice.
If you’re new to using herbs and spices,
From Morgan's Kitchen to Yours! Making your own homemade dog treats can be a fun reward for your dog. As conscious consumers, we all look at food labels, and try to buy the most nutritional products on the market So why not do the same for your furry best friend? By making homemade dog treats you have more control and options - plus it is a fun, family activity that your kids and dog(s) will love!
This is a recipe from Morgan's Kitchen made especially for Zu, our mascot.
½ or 1 slice of bacon, finely chopped
½ cup pumpkin puree
2 large eggs
½ cup old fashioned oats
1 ¾ cups oat flour
• Use organic ingredients when possible
Preheat oven to 350˚F/177°C.. Line a baking sheet with parchment paper, set aside.
Finely chop already cooked bacon, or heat a large skillet and fry bacon until crisp. Drain, cool and pat bacon with paper towels to remove some of the grease.
In a large bowl, combine pumpkin puree, 1 egg, oats, and oat flour. Add chopped bacon, mix until combined. Lightly flour work surface and roll dough to 1/4-inch thickness.
Use cookie cutters to cut out shapes, place on baking sheet.
Mix up last egg and wash over each cookie with a pastry brush.
Bake in oven for 25-30 minutes until edges are golden brown.
Cool on a wire rack completely before feeding to dog.
This recipe made 23 cookies with the pig cookie cutter. There will be more, or less, depending on the cookie cutter you choose. Adjust baking time according to your oven.
This is a Flavors of the Season signature recipe featuring Sunnyland Farms Junior Pecan Halves, also known as Elliots. These Georgia grown pecans are both nutritious and delicious. They have a naturally high oil content with a buttery, sweet flavor and light crunch. They are only available through select growers and we prefer Sunnyland Farms in Albany Georgia.
Did you know that the pecan is the only tree nut native to North America? Its buttery flavor and unmatched nutritional content have resulted in its growing worldwide popularity. Tracing its origin to the 16th century, the name “pecan” is derived from the Native American (Algonquin) word “pacane” (pacane) that described “nuts requiring a stone to crack.”
‘Elliott’ is a seedling selection made by Effie McLean Elliot, the wife of Henry Elliot, in Milton, Florida in the early 1900s and is now considered "Jewels of the Pecan Crop."
1 pound flat-leaf kale (about 2 bunches)
⅓ cup olive oil
Kosher salt and pepper to taste
4–6 fresh strawberries
6 ounces feta cheese, crumbled (about 1½ cups)
¼ cup of Sunnyland Farms Junior Pecan Halves, also known as Elliots
3–4 sprigs of fresh mint leaves
Wash and dry kale and mint leaves. Cut kale into ribbons discarding any tough stems. Place in bowl and drizzle with olive olive, salt and pepper. Massage the kale for a few minutes to infuse the olive oil. This will also soften the kale. Add the mint leaves and toss.
Apple Cider Vinaigrette
¾ cup extra virgin olive oil - or Sunnyland Farms Pecan Oil
¼ cup apple cider vinegar
1 teaspoon white sugar
½ teaspoon salt
Whisk vinegar, olive oil, salt, and sugar together in a bowl until sugar is dissolved; set aside. Drizzle over salad when served.
Gourmet Georgia Pecans from Sunnyland Farms
Sunnyland Farms is a 1,760 acre Georgia pecan farm that offers
Georgia grown pecan nuts in a number of different varieties: halves, pieces, raw, mammoth, toasted, honey-kissed, unsalted, salted, and in-the-shell. They start with fresh pecans for all of our products, including their decadent candied pecans and Southern pralines. They also offer unique items made from Georgia pecans, including pecan meal and pecan butter.
Order yours online today! Click the logo below to learn more.
As summer approaches, we celebrate the warmer weather harvest with the release of Flavors of the Season: A Nourish and Flourish Companion Cookbook. This beautiful, 70+ page cookbook is packed with original photos and simple, easy-to-follow recipes - with no advertising to distract you from all of this appetizing, wholesome food.
This issue showcases several Sunnyland Farms signature Pecan recipes that our team developed, tested and photographerd exclusively for this edition. We have also included hyperlinks to expanded editorial and videos about the farm. Download or order your copy today to try these recipes for your family today!
Thank you Sunnyland Farms for being one of our brand collaborators. They offer delicious, high-quality grove-to-table products including Georgia pecans, chocolate treats and candies, and gourmet nut products .
We are thankful . . .
As we come together to share a meal, let us first remember how it came to us and be thankful to the people who made it possible. This food was born from the bounty of the Earth, in warm sunlight, rich earth, and cool rain. May it nourish us, in body and mind, and provide us with the things that are good for living a healthy life.
We are grateful to those who cultivated it, those who harvested it, those who brought it to us, and those who prepared it.
May its consumption bring about the pleasures of friendship, love, and good company. Enjoy!
Summer Chicken Salad with Sweet Mini Peppers, Toasted Sunnyland Farms Pecans and Green Onions. Recipe to come!
Photo by Nancy Suttles. © 2020 Nancy Suttles, All Rights Reserved.
You can order a digital download or a printed copy of Flavors of the Season. Click button below to learn more.
Mini peppers are delicious raw or cooked. They are crunchy, and their flavor is very mild. This is a simple recipe that only takes a few minutes to prep. The flavor you get from roasting these mini peppers is smoky and sweet. They can be served as a side dish or an appetizer with rustic bread and cheese. Once they come out of the oven or off the grill, they will collapse, releasing juices that infuse with the olive oil and balsamic to create an amazing taste.
1½ pounds mixed mini peppers
1 teaspoon kosher salt
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar (optional)
Grated Parmesan cheese (optional)
Heat the oven to 400ºF/200°C.
Toss peppers with olive oil, your choice of herbs, and salt. Place in baking pan and roast for 10 to 20 minutes until charred. Make sure you watch them and don’t let them burn. Take out of oven and let cool for a few minutes. Sprinkle with your choice of balsamic vinegar or grated Parmesan cheese.
As featured in "Flavors of the Season Cookbook" digital publication.
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On May 20, National Rescue Dog Day recognizes all the benefits of allowing a four-legged canine to adopt you into their immeasurably lovable life. When it comes to four-legged friends, they improve the human condition by leaps and bounds, barks, and yips. It’s hard to imagine a more helpful, worthy companion. Give them a chance to make your life better! Consider giving them a forever home!
According to the ASPCA, approximately 3.3 million dogs enter shelters every year. When these abandoned and abused animals find their way to a shelter, each one needs a forever home and their potential is limitless. They’re rescue dogs.
No matter their size, color, or breed, dogs will find a way to nuzzle, fetch, or beg their way into your heart. You’ll find it hard not to scratch one behind the ear.
Rescue dogs often overcome extreme obstacles and yet provide comfort, security, and friendship as family pets. But rescue dogs are capable of much more. With training, they contribute to the independence of people with disabilities as service animals and give comfort to the elderly. In these circumstances, they become our eyes, ears, or legs as well as our best friend.
Rescue dogs provide a variety of therapeutic benefits. Children, teens, and adults with autism may benefit from services provided by trained rescue dogs. As emotional support companions, rescue dogs help to relieve anxiety, depression, and PTSD among the military or those who suffer from mental illness.
They make excellent teachers, too. Rescue dogs show children about caring and kindness. Rescue dogs can even be trained to rescue us from dangerous situations or help to investigate the cause of a fire.
Partial list of national animal rescue / welfare organizations:
American Dog Rescue
Dog Lovers Digest
Ready to show you lots of Love!
Pictured above: Frieza: A Pointer/Terrier Mix.
This is Miss Frieza. She is a beautiful 5-month-old girl that is currently 31-pounds and growing. We believe she is a pointer mix with her striking black and white features.
Frieza has a good amount of puppy energy and is playful outdoors, but not rambunctious indoors. She would do well with plenty of exercising, playing, and space to run. Frieza's ideal home would have a fenced yard where she can sniff and explore. Frieza is a love bug and is very happy to sit in your lap, snuggle, or take a snooze at your feet. We are working on house training, but she is not yet accident-free. Frieza is smart (knows "sit" and "lay down" commands) and eager to please.
Her current foster family includes 3 elementary school-aged children. She was cautious of them at first, with some warning barks when approached, but now considers them to be good friends. Frieza is not initially friendly with new people or other dogs but seems to warm up quickly to people once she feels secure. Frieza is crate trained and will sleep through the night and stay in her crate when needed without a problem. She is very polite with her humans and mealtime and doesn't beg or whine.
Frieza is learning how to go on walks and will bark at some passing dogs or people with some pulling. She is working on her leash manners and improving every day. Frieza is a great dog and will be a loyal addition to her fur-ever family. She is young and will do well with plenty of love, a little bit of patience, and consistent training as she grows.
For inquiries, email firstname.lastname@example.org
An Adoption Application for this dog can be found and submitted online at
ANGELS AMONG US PET RESCUE
Please be sure to like our Facebook page https://www.facebook.com/angelsrescue.
Some of our animals receive a high volume of applications, and we strive to select the best home for each animal. However, we have many wonderful homeless pets available.
I love watching keep-fit videos while munching chocolate chip cookies.
~ Dolly Parton
In an episode of the sitcom Friends, Lisa Kudrow's character Phoebe claims that her great-great-grandmother ("Nestley Toulouse") passed down the cookie recipe on the back of the chocolate-chip bag. As it happens, a woman did single-handedly invent chocolate-chip cookies, but she wasn't from France—she was from Massachusetts. According to a popular version of this story, sometime in the 1930s, Ruth Graves Wakefield was baking chocolate cookies at the restaurant she ran in Whitman, Massachusetts, when, without enough time to melt the chocolate, Wakefield threw in whole chunks of a Nestlé bar. People loved the improvisation, and the rest is history. But that's not quite what happened, according to food historian Caroline Wyman.
Wakefield wasn't a distracted proprietress; she was a talented and well-educated home economist, as well as an accomplished chef. In fact, Wakefield was something closer to the Martha Stewart of her day, and an early product of the American public-education system; she graduated from the Framingham State Normal School Department of Household Arts in 1924, two years after the nation's second teachers college started issuing bachelor's degrees in education. By the time she invented the chocolate chip cookie, Wakefield already had a cookbook to go with the restaurant: Her Toll House Tried and True Recipes went through dozens of printings. (According to the Boston Globe, the restaurant had never been a tollhouse—that was just good branding.)
The cookies became a local delicacy, and, after Massachusetts soldiers received them in care packages from home during World War II, the adoration went national, according to Wyman. The cookies became so famous that Nestlé started selling bags of chips—and offered Wakefield a lifetime of chocolate (and $1) for a license on the Toll House name and her recipe. (Source: M. Harris, Pacific Standard)
Read all about the history of chocolate, Ruth Wakefield, the original recipe + so much more in the current issue of The Allure of Chocolate. Available now to download just click the image below.
JUST RELEASED! For all chocolate lovers!! This beautifully crafted, interative, ad-free publication features the story of chocolate from ancient times to present along with delectable chocolate recipes and gorgeous photos. Learn all about the Cacao-Trace program and the farmers who benefit across the world.
For some 3,500 years , chocolate has been at the center of world history. From its beginnings around 1500 B.C.E. as a ceremonial drink in the ancient Olmec, Maya, and Aztec cultures to its multifaceted forms and uses today, the story of chocolate leads us on a fascinating journey through many places and times. So, dig into your chocolate stash and enjoy!
Apple pies or tarts have been around, in one form or another, since the Middle Ages. Before the Pilgrims set sail for the New World, Asia and European cultures had already incorporated apples into their cuisine thousands of years earlier. The first written mention of the apple is that of Alexander the Great in 328 BCE: he noted Kazakhstan’s apples appeared to be ‘dwarfed,’ before bringing them back to Macedonia to be cultivated. By the late 14th century, sweet and savory pies were already an important part of the food culture in England, and so it comes as no surprise that apples made their way into these pastries; however, they traditionally were made without crust due to the high price of sugar. It wasn’t until the 15th century that Dutch bakers transformed the crust-less apple pie into the lattice-style pastry we commonly see today. Just a century later, the pies could be found across Europe.
It wasn’t until the mid-1600s through complex sea trade routes, that edible apples made their way to North America. Even then, they came in the form of trees, and required extensive pollination to bear fruit; as such, the fruit didn’t flourish until European honey bees were introduced decades later. Only one type of apple -- the malus, or “crabapple” -- was native to North America prior to this, and it was incredibly sour and foul-tasting.
According to the American Pie Council, Americans consume $700 million worth of retail pies each year -- and that doesn’t include those that are home-baked, or sold by restaurants and independent bakers. Of those who responded to surveys, 19% of Americans -- some 36 million people -- cited apple is their favorite flavor. That’s a lot of apple pie.
Though we’ve made the case here that apple pie isn’t so American after all, one could argue that just because something originated somewhere else doesn’t mean that it shouldn’t become a source of national pride elsewhere. America took the apple pie to heights it had never seen before -- elevated it as a treasured part of its lore and history. And though it wouldn’t be fair to call apple pie “American” without acknowledging its past, the baked good seems to be just at home here as anywhere else in the world.
For recipe please visit:
Photos by Morgan Rhodes
"While we’re all self-quaranteening and doing our part to stay safe and help put an end to the Covid-19 pandemic, I want to draw attention to "Seniors, A Dogumentary", a new happy film about our senior dogs that I was honored to be featured in that premiered in Nashville two days after the tornado hit in the city and right before Covid-19 attacked all of us with a vengeance. We all know that our dogs give us a tremendous amount of the unconditional love we so desperately need, especially now. Our relationships with our dogs can help us find peace and comfort, and help us get through these socially isolating and fearful times.
I encourage you to help get this beautiful, lovely film on Netflix. Just follow the instructions below Thanks!"
- Jane Sobel Klonsky, Creator, Project Unconditional
Seniors - a Dogumentary, starring LEO from Old Friends Senior Dog Sanctuary, Chaser the Border Collie, and photographer Jane Sobel Klonsky. Presented by NHdocs: The New Haven Documentary Film Festival.
Happy Pet Month and Happy Mother's Day! Shown here is sweet Charlie and his dedicated mom, Jane . . . this is true unconditional love! We are so proud to feature Charlie's story and "Project Unconditional," Jane's creation, in our current issue of Tales & Treats. In the spirit of Mom's and pets everywhere, please show your love and gratitude each and every day! Download a copy of Tales & Treats for only $1.99 for the month of May!
"Mother, the ribbons of your love are woven around my heart."—Anonymous
May is National Pet Month, so show some love for your furry - and not so furry - friends!
Adopt: The best way to help a pet waiting on a forever home? Be that forever home! If you’re looking to add a pet to your family, please consider adopting through your local shelter or rescue. You’ll get a lifelong friend in return!
Donate: Every bit counts! If you are unable to donate financially, you can always donate your time, skills, or supplies.
Educate: The best way to end pet homelessness is to help others understand the problem. Sharing articles on social media, writing a letter to the editor of your local paper, and volunteering at adoption events are all effective ways to make your voice heard and to spread the message in your community!
Share: Besides being a great way to keep up with the family and friends, social networks like Facebook and Twitter are useful for finding forever homes for adoptable pets. Share an available cat or dog to your social networks to help that pet find a home!
Train: Are you a master at teaching your pup to sit, lie down, or stay? Share your expertise at a rescue or shelter! Knowing some basic commands can help many dogs to be more adoptable.
Play: Who doesn’t love a little one on one attention? Playing with sheltered cats or dogs will help to socialize them more quickly, making them more likely to find forever homes.
Foster: Not sure you have the time or resources to dedicate to adding a pet to your family permanently? You can foster a pet temporarily until the right forever home is found. It’s a wonderful way to give back, as well as an opportunity to see what having a pet is all about before you make a lifetime commitment yourself.
Volunteer: Volunteers are essential to helping shelters and rescues achieve their mission of finding forever homes for pets. Just a few hours a month will make a world of difference!
Join the conversation on social media to see how others are taking part and add your own ideas by using #PawItForward!
“The story in Tales and Treats is dedicated to my boy Charlie, whose unconditional love helped make everyday a better day and was with me and gave me encouragement and love to help navigate the waters through the creation of my “Project Unconditional.”
“When I started my project, my Goldendoodle Charlie was 5 years old, in the prime of his life. I never imagined Charlie getting older. He was the energizer bunny! He was ageless.
Charlie was perpetually joyful and silly. He was an accomplished obedience dog (he heeled beautifully...when he wanted to), and made so many kids and hospital patients smile during his therapy dog visits. He was a happy boy dressed up in one of the silly costumes we would put him in - a lion’s mane or even a pink tutu!”
6/17/2007 - 10/23/2019
~ Jane Sobel Klonsky, Charlie’s mom
Published by National Geographic, Unconditional: Older Dogs, Deeper Love is a captivating collection of photographs and anecdotes by photographer Jane Sobel Klonsky celebrating our love and special bond with older dogs. The book offers a sampling of the 300+ stories captured by Jane since starting the project in 2012.
This is the companion cookbook inspired by Volume 1 of Nourish and Flourish. Enjoy this interactive, "ad-free", high-quality cookbook packed with flavorful, simple, and healthy plant and protein-based recipes. Each recipe features stunning, original photos with easy-to-follow directions - perfect for home cooks! Short mini-stories on where your food originates, regenerative farming and gardening, and a general harvest chart are included in each issue.
This is a must-have for every animal lover! Tales & Treats is an interactive, advertisement-free publication featuring cover-to-cover informative, heart-warming, and inspirational stories from international experts. Each issue also features healthy doggie treat recipes and "Remi's Toy Box" which includes products and services from around the globe. Tales and Treats blends stunning photos with a clean, fresh design and interactive editorial content.
Tales & Treats is now available to download for only $1.99 during the month of May in honor of National Pet Month!
Tales and Treats is an ad-free, 70+ page interactive publication that pays it forward. A portion of the proceeds of your download purchase will be donated to the Pets Make A Difference Fund. This program supports clinical research at the University of Wisconsin School of Veterinary Medicine. (see more about the program below)
Nourish and Flourish™ was created by Veracity Media Group (VMG) as a flagship "traditionally printed" title in 2019. Due to the overwhelming success and positive feedback, VMG has released a series of "Nourish and Flourish Presents" special-interest interactive digital publications now available on multiple international digital newsstands.. Not only is this great timing (in light of the world crises we are experiencing), but it is also very eco-friendly!
Pets Make A Difference Fund was established due to the care that Scout MacNeil, a beloved Golden Retriever, received at the University of Wisconsin School of Veterinary Medicine while he was fighting cancer.
For seven years, Scout brought indescribable joy to the lives of his WeatherTech® family. On March 22, 2020, he bravely crossed the rainbow bridge to that special place where he no longer has to fight cancer. He died a hero, and although not here in body, his spirit continues on, advocating for other pets in need of lifesaving treatment. Scout brought international attention to canine cancer and rallied people worldwide to donate to the cause.
The University of Wisconsin School of Veterinary Medicine works tirelessly to research and administer lifesaving treatment to thousands of pets like Scout each year. To help the people who helped Scout and other patients just as special as him, we ask you to please join us in donating to the University of Wisconsin School of Veterinary Medicine and the important cancer research they do.
Read all about Scout and UW School of Veterinary Medicine in the current edition of Tales and Treats.
Pets make a difference in your life. You can make a difference in theirs.
Springtime is seen as a time of growth, renewal, of new life being born, and of the cycle of life once again starting. Let's all share positive thoughts and prayers for better times ahead.
As we come together in spirit this weekend to share a meal, (although it may be virtual) and celebrate Easter, let us first remember how it came to us and be thankful.
Food is born from the bounty of the Earth, in warm sunlight, rich earth, and cool rain.
May it nourish us, in body and mind, and provide us with the things that are good for living a healthy life.
We are grateful to those who cultivated it, those who harvested it, those who brought it to us, and those who prepared it.
May its consumption bring about the pleasures of friendship, love, and good company.
Local. Seasonal. Delicious . . . A True Taste of Oregon
Executive Chef Adam Ruplinger, Steamboat Inn, Idleyld Park, Oregon
Adam grew up on a farm in the heart of Wisconsin, where meat and potatoes are king. But the move to Minneapolis proved to have the biggest influence on his culinary style; he landed squarely at the side of a James Beard Best Chef: Mid-West semifinalist Doug Flicker at Auriga. After assisting Chef Flicker at a James Beard House dinner, Adam’s passion took flight. He learned to push the boundaries of what a chef can do with food.
After ten years in Minneapolis kitchens (Auriga, Sous Chef at Martini Blu, Mission, Barrio, Common Roots, Chef de Cuisine at Cocina del Barrio), Adam made a pilgrimage to Portland, Oregon. In August of 2013, fresh off Interstate 84, Coppia Restaurant & Wine Bar nabbed him as the Executive Chef before anyone else had the opportunity.
At Coppia the focus was on the food and wine of Piedmont, Italy. But Adam was able to infuse his devotion to locally sourced ingredients, supporting organic farmers when possible.
Then the excitement of a bold new restaurant project drew Adam to The Parrott House at Roseburg, Oregon. Adam oversaw the design and transformation of several former upstairs bedrooms of the house into a full kitchen. As Executive Chef, he also created and executed a European-focused menu.
His farm-to-table passion drew him to Steamboat Inn which has had a commitment to sourcing locally long before it was a movement. Adam is the perfect addition to the team at Steamboat. Here he provides guests with a true taste of Oregon perfectly paired with local wines. He also loves cooking on the Big Green Egg and trying out new flavor profiles each season.
At the Steamboat Inn, he works with Executive Sous Chef Bryar Horn and Sous Chef Keenan McGrew, providing guests with a true taste of Oregon.
CHEF ADAM'S BIG GREEN EGG SMOKED CHICKEN THIGHS
4 chicken thighs, bone in and skin on
6 tablespoons Steamboat Dry Rub
Trim the chicken thighs of excess fat, skin, and cartilage. Apply the rub to the chicken thighs and leave in refrigerator overnight.
Fill the Big Green Egg with charcoal and place 3 chunks of cherry or apple wood halfway between the center and the outer rim. Light the coals. Place the convEGGtor™ inside for indirect cooking which provides a barrier between the food and the fire. Place grate on top.
Bring temperature to 200°F. Allow the temp to stabilize for about 10 minutes. Place thighs on the grate, skin side up. Allow to smoke at 200° for 60 minutes and bring up the temp to 225°. Cook until the internal temperature is 165°. Total cook time is about 1½ to 2 hours, depending on the size of the thighs.
Remove thighs from the Egg and remove the convEGGtor™. Place grate back on EGG and grill the thighs skin side down until skin is charred and crispy. Finish with a honey mustard BBQ sauce.
Carolina Mustard Barbecue Sauce
This sauce is easy to make, spicy, and flavorful!
1 cup yellow mustard
¼ cup honey – source honey in your area
¼ cup light brown sugar
½ cup apple cider vinegar
1 tablespoon chipotle pepper in adobo, minced
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Ground black pepper to taste
Mix all ingredients well. For best results, refrigerate in an airtight container overnight to allow the flavors to develop. Before serving, warm in a pot over very low heat. Makes about 2 cups.
Sauce recipe from selfproclaimedfoodie.com
Covid-19 News: The restaurant at the Steamboat Inn is closed until mid April. Everyone stay safe and take care of each other. We will see you soon.
42705 North Umpqua Highway
Idleyld Park, OR, 97447, United States
Long before humans populated the planet, plants, animals, and soil evolved and thrived through an elegant and efficient exchange of nutrient commerce that benefitted all three. Plants fed both the soil and the animals. The animals (through their waste) fed the soil, which in turn fed the plants. It wasn’t until the introduction of fossil fuel-based, synthetic fertilizers in the mid-twentieth century that all of that changed.
For a time, it appeared as though science was able to exceed the production capacity of nature. Indeed, synthetic fertilizers (and the mining of carbon-rich soils) produced a never before imagined bounty throughout the industrial agriculture era. But that bounty continues to come at a cost, including off-site environmental impacts like hypoxic (dead) zones in our oceans and cyanobacteria outbreaks in our lakes—the result of fertilizer runoff from our farms. In addition, the industrial agriculture model is heavily reliant upon chemicals that have known detrimental impacts on insect populations as well as the plants, animals, and humans that come in contact with them.
Regenerative agricultural practices, in contrast, put back in place the natural symbiotic relationships between plants, animals, and soil. In so doing, these practices ameliorate the adverse environmental and climate impacts of industrial agriculture as well as restore the nutrient density and flavor to our food.
“To put it simply,” says Allen Williams, Ph.D., 6th generation farmer and founding partner of Soil Health Consultants, if we correct our soil health problems, then we will correct our mineral density and flavor issues in our foods. The health of the soil holds the key to human health, our planet’s health, and the flavor of our food.”
To learn more please visit:
Soil Health Academy
About Dr. Allen WilliamsAllen Williams is a 6th generation family farmer and founding partner of Soil Health Consultants, LLC, Grass Fed Insights, LLC, and a partner in Joyce Farms, Inc. He has consulted with more than 4,200 farmers and ranchers in the United States, Canada, Mexico, and South America on operations ranging from a few acres to over 1 million acres. Allen pioneered many of the early adaptive grazing protocols and forage finishing techniques and has spent the last fifteen years refining those. He is a "recovering academic," having served fifteen years on the faculty at Louisiana Tech University and Mississippi State University. He holds a BS and MS in Animal Science from Clemson University and a Ph.D. in Livestock Genetics from LSU. He has authored more than 400 scientific and popular press articles, and is an invited speaker at regional, national, and international conferences and symposia. His major areas of research and business focus include soil health, cover crop/livestock integration, adaptive forage and grazing management, high attribute pasture-based meat production, and alternative marketing systems.
Allen and his colleagues specialize in whole farm and ranch planning based on the concept of regenerative agriculture. Their approach creates significant "value add" and prepares the landowner for multiple enterprise/revenue stream opportunities that stack enterprises and acres. This approach allows for enhanced profitability and/or investment value. They routinely conduct workshops and seminars across North America.
Science suggests that improving soil health can bring taste and nutrient density back to our food.
You see the red, tempting slice of delicious on your sandwich. It was labeled “tomato” in the produce section of the supermarket where you picked it up. It certainly looks like a tomato and even has the faint, familiar smell of tomato. But after just one bite, your taste buds aren’t buying it. Meh. Blah. It might as well be a slice of water-filled balloon for all the flavor it offers.
This reaction seems to be increasingly familiar. And it’s not just the tomatoes that betray our sense of taste and smell. When it comes to most commercially grown fruits, vegetables, and meats, consumers across the country are increasingly asking, “Where has all the flavor gone?” Have our taste buds been dulled, or is something more nefarious stealing the taste from our food?
Science suggests it’s probably not the food itself, but how we grow the food that matters most when it comes to increasing taste and nutrition. Research now shows that what passes as food and what actually tastes like food is most affected by a secret that’s hidden under foot.
For some time, we’ve known that a single teaspoon of healthy soil contains more life (bacteria, protozoa, fungi, nematodes, worms, etc.) than there are people on the planet. The soil biome is the single largest on earth, but is among the least understood. This mostly unseen and largely underappreciated ecosystem is responsible for all terrestrial life.
Simply put, without our living soil, there would be no “us” or any other terra firma creatures roaming about.
Today, scientists exploring this subterranean frontier are working not only to identify the microscopic organisms that make up this elegant ecosystem, but also to more fully understand the complex interactions and symbiosis between these organisms, the plants they feed, and the plants and animals that ultimately feed us.
Read all about An Introduction to Regenerative Agriculture
By Ron Nichols in our current edition. Order your copy today - quantites are limited!
Source: Soil Health Academy
From a simple, lonely melody to an intricate sonata, sometimes it feels like music can speak directly to your heart in a language that you don’t know but your emotions understand. And that’s because music is a language, the language of emotion. And I mean that literally. Music has structure, progression, and syntax—just like language. The brain even processes musical syntax using the same area it uses to process language syntax. Next time you hear someone speaking emotionally, listen to the acoustic characteristics of the voice. The person will mirror music of the same emotion: fast, loud, and high for excitement and happiness, slower and softer for melancholy.
~ Ali Jennings, Ph.D. in neuroscience. University College London
Read the entire article in the current edition of Nourish and Flourish.
Article reprinted with permission, Alistair Jennings, Ph.D., American Institution of Physics.
.Just as every home is different, so is every dog. In this stunningly photographed book of architecturally superb houses—many of them architects’ own homes—readers see ho the presence of a dog brings warmth and life to the most dramatic spaces.
“Photographing people’s homes on a regular basis, I soon realized that the shoots I enjoyed most were the ones where dogs were present,” writes author and photographer Nicole England. “It didn’t matter how imposing the architecture, how serious the home owner, or how earnest the architect might be, some doggy hijinks could immediately bring an element of sociability, authenticity, and fun to the day.
Seemingly oblivious to the designer furniture, heritage considerations or serious design aesthetics, dogs can make themselves at home anywhere, and make any room feel more like home.
We are so proud to showcase this incredible book in our current edition. Learn more at residentdog.net.
ABOUT THE AUTHOR:
Nicole England is a Melbourne-based architecture and interiors photographer who has worked with many of the industry’s top architects and designers, both in Australia and abroad.
A graduate of the highly regarded Elam School of Fine Arts within the University of Auckland, she has an intimate understanding of light and form, and a sharp eye for composition.
Her photography brings the everyday spaces we inhabit into focus, highlighting the artistry and the beauty that is often overlooked. Her work has graced the glossy pages of magazines worldwide, including Architectural Digest, Elle Decor, Wallpaper, Vogue Living, Artichoke, Belle, House & Garden and Nourish and Flourish.
All photos © Nicole England. Book cover courtesy of Thames & Hudson.
Published with permission.
We are honored to pay tribute to Frank and Jeanne Moore now married for 76 years - this is a story of love and dedication between two inspirational conservationists and American heroes.
Above: John Waller, Founder, Uncage the Soul Productions, sharing copies with Frank and Jeanne Moore.
Few Oregonians have had a more profound, positive influence on so many of their fellows in the Beaver State than Frank and Jeanne. This remarkable couple have been a role model to hundreds if not thousands of people over their decades of effort to protect Oregon outdoor treasures like the North Umpqua River. Rarely is there a time when they don’t have guests visiting — often from other states or Europe. Sharing conversation, meals, time on the water with a rod in hand. Looking for wildflowers in the woods. Casting lessons in Frank’s pond. Numerous Veteran’s Day parades. Frank and Jeanne are the centerpiece of all these activities, and more.
"When dad returned from Germany, they moved to Roseburg, where they bought a cafe they renamed Moore’s Sportsman’s Cafe," says their daughter, Colleen. "They owned it until the 1950s". Frank would drive from Roseburg to the Steamboat Lodge, on the North Umpqua River, (then owned by Clarence Gordon), and guide some of the guests. There is a story that some of the employees at the his cafe put a missing person’s ad in the paper saying he was last seen heading up the river!
Frank proceeded to turn his passion for steelhead fishing into a profession and eventually bought the Steambaot Lodge and renamed it the Steamboat Inn. This locale has been a mainstay of the steelhead fishing experience on the North Umpqua since the early 1950s.
Today, The Frank and Jeanne Moore Wild Steelhead Sanctuary on Oregon’s North Umpqua River designates approximately 100,000 acres of public lands in some of the best remaining wild steelhead spawning areas in the Pacific Northwest. It pairs a legendary river, treasured by Oregonians and frequented by thousands of foreign visitors yearly, with two inspirational conservationists and American heroes.
Frank and Jeanne Moore bind the people of the North Umpqua to its natural bounty. As stewards of the North Umpqua, Frank and Jeanne embody the resilience and grace of the landscape itself. Their life together is documented in the film Mending the Line, and Frank was the subject of an OPB Field Guide special.
In World War II, Frank Moore stormed the beaches of Normandy along with 150,000 troops during the D-Day Allied invasion and was awarded the Chevalier of the French Legion of Honor for his bravery. He returned home after the war, started a family, and pursued his passion of fishing on the winding rivers in Oregon.
For 20 years, Frank and Jeanne ran the legendary Steamboat Inn on the banks of the North Umpqua. Frank served on the State of Oregon Fish and Wildlife Commission from 1971 to 1974. He has been recognized for his conservation work with the National Wildlife Federation Conservationist of the Year award, the Wild Steelhead Coalition Conservation Award, and his 2010 induction into the Fresh Water Fishing Hall of Fame.
Jeanne Moore is a self-taught botanical expert who has spent her life identifying the myriad native plant species in the Steamboat Creek watershed. Her discovery of rare plants in the Limpy Rock area of the Umpqua National Forest in the 1970s led the U.S. Forest Service to declare 1,800 acres of land a Natural Research Area.
The sanctuary proposal elevates steelhead as a management priority on high conservation value lands and waters in the Steamboat Creek watershed. The watershed provides over 50 river and stream miles of some of the most important habitat in the region for summer and winter steelhead, spring Chinook, coho salmon, rainbow trout, and other native species.
It serves as one of the few remaining cold water refuges for summer steelhead, which migrate from the main North Umpqua River to the cooler waters of Steamboat and Canton creeks in the summer months and hold in specific pools until the fall rains arrive. The Big Bend Pool of Steamboat Creek is one of the few places in the world where people can easily view hundreds of summer steelhead that use the pool as a refuge from warmer stream temperatures.
Some places should stay wild forever. Thanks to the people and organizations that know the importance of the North Umpqua, we can take heart that this river will remain the storied stream it’s always been: a place of tenacious wild fish, emerald water, and ancient forests open to all. •
Western Rivers Conservancy
Dean Finnerty, a wild steelhead initiative manager for Trout Unlimited.
Photos and video by John Waller, Uncage the Soul Productions
Read more about the North Umqua River and the Steamboat Inn in our current edition - order your copy online today!
Mending the Line is the extraordinary story of Frank Moore, WWII veteran and fly-fishing legend, returning to Normandy with his wife to fish the rivers he saw as a soldier in World War II. In 1944 Frank landed along with some 150,000 other troops on the beaches of Normandy, France for the D-Day allied invasion. Despite the cacophony of war around him, the young avid fly fisherman couldn’t help but notice the productive fisheries on the rivers he and his fellow troops crossed as they made their way into occupied France. In 2015, Uncage the Soul Productions, along with over 500 crowdfunding backers, realized Frank’s lifelong dream of casting a fly onto these serene French rivers.
John Waller, producer of Mending the Line, grew up near the North Umpqua River. One of his first summer jobs was picking blackberries for the Steamboat Inn. John met Frank and Jeanne in 2013 while producing a series of short tourism videos about fly-fishing on the North Umpqua River.
What better way to celebrate Valentine's Day than gifting your loved one with delicious chocolate, healthy pecans and a "KISS"?
We have partnered with Sunnyland Farms to bring you this very special, limited edition, Valentine's Day Gift Box.
Each gift box includes:
• Volume #2 of Nourish and Flourish
• A sampler box of delicious chocolate wonders from around the world + a 3+ ounce bar of Fair Trade Chocolate
• A sample bag of Sunnyland Farms Mammoth Pecan Halves- perfectly toasted and lightly salted - a delicious, healthy snack and so yummy with chocolate!
• A copy of Sunnyland Farms "Only the Best" catalog that features all of their delicious products including: shelled raw pecans whole mixed nuts, virgin pecan oil, nut butters, wild Gallberry honey, dried fruits, specialty cakes, pies, breads, granola and fruit cakes, gourmet candy including, brittle, chocolate clusters, bark, pecan logs, and pecan pralines.
Each gift box also includes festive packaging and sprinkled with “KISSES” and hearts! We can also personalize each gift box with your well wishes. Just indicate your notes during check-out or email us specific instructions at: email@example.com
Volume #2 of Nourish and Flourish also features dynamic QR codes that take you on an exciting multi-media journey! Informative and engaging content appropriate for all ages.
• • •
Sunnyland Farms was established in Albany, Georgia by the Willson family, and has been committed to growing the finest nuts since 1948. Grown on their scenic farms, Sunnyland nuts are hand-harvested, shelled, and packaged. They have a robust online e-commerce and mail order business that guarantees you will receive the freshest nuts, always harvested in the latest crop year, delivered right to your door! Sunnyland Farms is our "go-to" for adding nuttiness and crunch to all of our favorite recipes.
$34.99 per gift box - SHIPPING IS INCLUDED! Mailed via USPS priority flat rate box which includes tracking and insurance. Domestic delivery in 1-4 days.
Meet Sunnyland Farms
Sunnyland Farms is a 72 year-old family-based business located in Albany, Georgia Their nuts are hand-harvested and packaged for delivery on-site. Their pecans are larger and have richer meat than most store-bought nuts—and their freshness is unrivaled. They also offer many products online - take a look today!
Volume 2 of Nourish and Flourish, a VMG publication, includes interactive QR codes that take you on a journey around the world. Unlike other QR codes, we point you to expanded companion editorial content - not advertising or sales oriented digital noise.
Where the codes take you will change over time–to expanded editorial content, recipes, a video, or even a mini-documentary that we have curated from collaborators all around the globe. We create and control what URL the codes point to and can change on demand. We can track how many times the QR codes have been scanned and to what stories as we are the content creators!
These exclusvie QR codes bridges the printed pages with the internet - literally our pages “come alive” right in front of you. Check out our website for instructions on how to scan if your new to this technology - no apps required! (See video at the end of this news feed.)
What is Veracity Media Group?
Veracity Media Group (VMG) is a full-service content creation and communications company that creates and publishes Nourish and Flourish along with other publications, print and digital media. Our team is comprised of independent creative collaborators and strategic partners from all over the world.
Since the launch of Nourish and Flourish in June 2018, we are proud to have partnered with many editorial collaborators including:
NASA / European Space Agency / The Hubble Space Telescope
Kew Millennium Seed Bank, United Kingdon / Papadakis Pubishing, London
Svalbard Global Seed Vault / The Crop Trust
Heritage Radio Netork
Blaine Scinta, brand and travel photographer
The Library at the Strahov Monastery, Prague
The British Library
Navajo Department of Tourism
Univeristy of Missouri
Understanding Ag / Soil Health Academy
Thames & Hudson / Joanna Maclennan / Nicole England
Johnson & Wales University Charlotte / Chef Peter Reinhart
The Puratos Group, Brussles, Belgium
North Carolina Research Campus
Universidad Francisco de Vitoria, Spain
Big Green Egg / USA / EU
Journey Blue Media
Hannah Stonehouse Hudson, social media consultant and photographer
John Slemp, photographer
Oliver Tolentino / A. Caruthers
Chelsea Green Publishing / Fibershed / Recbecca Burges
Western Rivers Conservancy
Uncage the Soul Productions
Steamboat Inn / Oregon
Mandala Earth / Fantastic Fungi
American Institute of Physics
AND THE LIST KEEPS GROWING!
What makes us different?
Our approach to producing a story - we are not just creating the content - we are also publishing and placing the content! We combine the power of print + the innovation of digital media to open doors to more informative content than either platform alone can contain.
We are expert story producers. We work collaboratively with our clients and "together" make the final decisions about the "who", "what", "when", "where" and most importantly the "why" factor.
With our established national distribution retail channels + our expanding international digital and social media footprint - VMG provides guaranteed media placement for those stories we feel will make a difference!
“A thankful heart is not only the greatest virtue,
but the parent of all the other virtues.”
– Marcus Tullius Cicero