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
Photos © 2019 Blaine Scinta
One of Nourish and Flourish’s contributors is Blaine Scinta, a freelance brand and travel photographer. We caught up with him recently between trips and asked if he would share his story with our readers from his own voice. Here is what he had to say.
Hello! My name is Blaine Scinta. I’m a 27-year-old brand and travel photographer based in Louisville, Kentucky. My generation grew up with social media, and over the years have learned how to create interesting stories and original visual content through photography –one good example is the Instagram platform. Instagram offers a unique opportunity for businesses looking to reach their target market with engaging visual content. As with most social media platforms, Instagram is all about visual sharing. The main goal is to share and find only the best photos and video.
The key is creating your own original content–not using stock photos.
Creating interesting, authentic visual stories is a gift for me. I consider it a true art form. In the business world, it is a very powerful medium for a brand influencer like me to share stories, moments, and special places captured throughout this amazing journey called life. If my artistic talents can be leveraged to show not only the brands I love and trust, but also an outlet for my creative work, it’s a win-win. Stories are everywhere, and they can help us learn more than we could have ever imagined. My profession connects me to the natural world and affords me the time to enjoy the outdoors and travel.
Luckily my entire family instilled a thirst for creativity from my childhood. My father F. Scott Scinta introduced me to what it means to think and apply a creative mindset to everything that I do. As an accomplished art director, professional painter, and graphic designer, he (and my mom and the rest of my family) always encouraged my creative side.
Read all about Blaine and his travels in the current issue. Purchase a copy online today and use the PROMO CODE "Blaine" for free shipping!
“I know sustainable is a popular buzzword today. Everybody wants to be sustainable. But my question is: Why in the world would we want to sustain a degraded resource? We instead need to work on regenerating our ecosystem ~ Gabe Brown, regenerative farmer and author, Dirt to Soil: One Family’s Journey into Regenerative Agriculture.
Gabe Brown, Ray Archuleta and Dr. Allen Williams created the Soil Health Academy to teach other farmers how to apply the principles and practices of regenerative agriculture outlined in new his book, Dirt to Soil. They offer hands-on training for students to see first-hand how those principles and practices are implemented in a host-farm setting.
Read the entire story and excerpt in the current edition of Nourish and Flourish. Available online. This excerpt from Gabe Brown’s book Dirt to Soil: One Family’s Journey into Regenerative Agriculture (Chelsea Green Publishing, 2018) is printed with permission from the publisher.
What is healthy soil and how does it affect human health?
For many years, the discussion about healthy soil and nutrient-dense foods has been limited to agronomists, nutritionists, scientists, organic farmers, foodies, and others on the fringes of mainstream agriculture. Books and articles about soil health, nutrient-dense foods, and regenerative agriculture are now the hot topics of conversation.
What does that really mean? To date, there’s no universally accepted definition of “regenerative” farming or soil health. We have talked to many experts in the field, and each has his or her own ideas about what this means. One thing the experts, social media advocates, and scientists agree on is that it is time for agriculture to move beyond “sustainable.” This practice of giving back what you take just isn’t enough. After all, a farmer’s largest asset is his ground, the soil he tills and relies on to provide a harvest.
Soil is not just “dirt.” Soil filters our drinking water, for example, and supports the plants that feed, clothe, and shelter us. “Without soil, we’d be hungry, naked, and homeless,” quips Clay Robinson, Ph.D., a New Mexico soil scientist who has taught tens of thousands of school kids about soil in the persona Dr. Dirt. We would also be “breathless,” he adds, “because it’s the plants growing in soil that produce our oxygen.”
What does the ground beneath our feet have to do with human health? A lot, as it turns out. Just like clean air and pure water, healthy soil is vital to our wellbeing. On the most basic level, soil supports and nourishes the plants that we eat—and that our livestock eat. Soil filters and purifies much of the water we drink as well.
Healthy soils also play a role in human disease and medicine. Soils teem with microorganisms that have given us many life-saving medications, including the antibiotics streptomycin and cyclosporine—a drug widely used to prevent transplant patients from rejecting their new organs.
Nourish and Flourish is one of the very few national consumer publications that is dedicated to showcasing farmers, doctors, scientists, advocates, educators and companies involved with soil health and regenerative farming + living. Each edition of Nourish and Flourish will feature profiles, stories, news and recipes directly related to this emerging and vital conversation for the future of our children and our planet. The time is now to learn more about the ground below your feet and get involved! Check back often as we will be sharing more news about the organizations and people to watch. Exciting times are on the horizon.
LET'S CELEBRATE NATIONAL S’MORES DAY!
National S’mores Day is today, and it recognizes one of the most popular campfire treats! Millions of people of all ages love this warm, gooey, chocolatey treat.
S’mores consists of a roasted marshmallow with a layer of chocolate bar sandwiched between two pieces of graham cracker. The origin of this tasty snack is credited to the entrepreneur Alec Barnum. However, the first recorded version of the recipe can be found in the 1927 publication of "Tramping and Trailing with the Girl Scouts" Even though the Girl Scouts were not the first ones to make s’mores, Girl Scout groups describe them in their reports as early as 1925. Earlier recipes used the name “Some Mores.” It is unclear when “S’mores” became the more common name.
Today, many variations on the original s’more find their way around a campfire.
Preparing the Plank: Completely submerge the plank in water for an hour or so, placing something on the plank to keep it submerged. Turn the plank so it gets soaked evenly and is more resistant to charring on the grill. Soak for about 45 minutes to 1 hour.
Big Green Egg S’mores with Bananas
Suggested plank: 1 cedar grilling plank, soaked in water for an hour. Preheat the EGG for direct cooking without the convEGGtor at 350°F/177°C.
8 graham cracker squares (about 3 inch pieces)
4 – ½ oz. pieces of a semi-sweet or milk chocolate bar
8 pieces of sliced bananas
8 large marshmallows
Place soaked plank on the cooking grid and close lid. Heat plank for 3 minutes and flip plank, using tongs or Grid Gripper.
Assemble s’mores directly on plank, placing a cracker first, chocolate, bananas, marshmallows and top with a cracker. Close the dome and cook about 6-8 minutes, or until marshmallow is melted and crackers are toasty.
Serves 4 – best to garnish with campfire stories or kids of any age!
No one can deny that an Italian meal is a truly sensory experience. When you sit down to an Italian meal, the traditional first course is “antipasto” (plural: antipasti). The term is derived from Latin “ante” (before) and “pastus” (meal, pasture).
Fresh Green Salad with Boiled Quail Eggs
For the Salad
5 ripe strawberries cut into pieces
1 small cucumber, sliced
1 watermelon radish sliced thin or shredded with a mandolin
1 pound baby greens such as frissée, arugula, romaine hearts, or microgreens rinsed and dried with a salad spinner or paper towels
crumbled feta cheese
¼ cup red onion sliced thin
salt and pepper
4-5 boiled quail eggs
In a large bowl, toss greens, cucumber, and onion. Top with sliced strawberries, watermelon radish, and crumbled feta cheese. Garnish with quail eggs cut into halves. Season with salt and pepper. Serve with or without your favorite dressing.
Assemble a plate of cured meats, fresh cheeses, artichoke hearts, olives, peppers, and herbs that will satisfy guests until the next course is ready. These items can be found in most natural food markets or grocery stores. There are also many specialty food companies online that sell prepared antipasti products. This is simple, savory, and delicious.
Boiling Quail Eggs
To boil quail eggs, place them in cold water, bring to a boil, and cook for two minutes. To make shelling easier, you may want to first soak them in cold water, enough to cover them, along with a couple of tablespoons of white vinegar. This will help break down the lining in the shells so that they peel off easier.
First, a little history:
The invention of the chocolate chip cookie happened in 1930 when Ruth Graves Wakefield and her husband Kenneth were running the Toll House Inn on Route 18 near Whitman, Massachusetts. Mrs. Wakefield, a dietitian andfood lecturer, prepared all the food for the guests at the inn and had gained an enviable local reputation for her impressive range of desserts.
It’s often said that necessity is the mother of invention, and so too it was in this story. One night, Ruth decided to whip up a batch of Chocolate Butter Drop Do cookies, a popular old colonial recipe, to serve to her guests. But as she started to bake, she discovered she was out of baker’s chocolate. Ruth then chopped up a block of Nestlé semi-sweet chocolate that had been given to her by Andrew Nestlé of the Nestlé Company. Ruth had expected the chocolate to melt and disperse through the cookie dough as regular baking chocolate would. Instead, the chocolate pieces retained their individual form, softening to a moist, gooey melt, and the world had its first known chocolate chip cookie.
Other Chocolate Chip Cookie Facts:
• Chocolate chip cookies were first called “Butterdrop DoCookies." Wakefield's recipe first ran in a Boston newspaper. In 1936, she published her first cookbook, Toll House Tried and True Recipes, and renamed them "Chocolate Crunch Cookies."
• The first chocolate chip cookie was the size of a quarter. It was super crispy and could be devoured in just one bite.
• Ruth was paid for her recipe with a lifetime supply of chocolate from Nestlé. After acquiring her recipe, the company invented the now ubiquitous teardrop-shaped chocolate chip in 1939.
• The world's biggest chocolate chip cookie weighed 40,000 pounds and had a diameter of 101 feet. It was created in 2003 by The Immaculate Baking Company in Flat Rock, North Carolina.
Make or pick-up your favorite chocolate chip cookies and celebrate!
- Sources: todayifoundout and epicurious.com
By Jennie Lyons, NOAA Fisheries Public Affairs
Feature article in Volume #1 of Nourish and Flourish
A millennium ago, nearly 500 ancient fishponds provided food security for Native Hawaiians living on an island in the middle of the Pacific. Today, this beautiful fish pond full of hatchery-born mullets is one example of how folks are tapping into cultural wisdom in hopes of improving our nation’s healthy food supply for the future.
“Locally grown seafood in waters around the nation is critical for environmental responsibility, food security, and a stronger economy,” says Michael Rubino, NOAA’s Senior Advisor for Seafood Strategy. “With the population growing fast, expanding our nation’s seafood production is really a gift for our children and grandchildren. It’s the responsible thing to do.”
The history of growing fish in nearby waters dates back hundreds of years, if not thousands. In Hawaii, 488 fishponds once dotted the islands to provide a reliable staple of a healthy diet. We can step into a piece of the past at the 800-year-old Paepae o He’eia fish pond, one of only 50 such ponds still in use today. The pond currently sells nutritious whole fish directly to the community. The nearby Kualoa Farm grows oysters in constructed ponds between 800 and 1,000 years old. Fresh oysters are one of the delicacies locals and tourists alike enjoy.
These ponds are part of a push to raise more fish and shellfish around the islands for cultural reasons as well as to feed a hungry wave of tourists who visit each year. The locally grown food promotes health and environmental responsibility. As Native Hawaiians know, it’s also a source of food security in an area nearly 4,000 miles from the United States mainland. But experts say expanding current pond production is just a first step.
The Oceanic Institute of Hawaii Pacific University, just a short drive away, is researching cutting-edge technology to support sustainable aquaculture and notes a wealth of untapped potential both off Hawaii’s coast and around the nation.
“For domestic aquaculture to expand, science-based approaches need to be developed and implemented to compete with cheap, imported seafood,” said Dr. Shaun Moss, the Oceanic Institute’s Executive Director. “By using advanced technologies, the United States aquaculture industry should be able to replace a significant portion of foreign imports to provide American consumers with high-quality aquatic protein in a sustainable manner.”
Seafood is vital to the Hawaiian economy and culture. Fish, shellfish, and seaweeds are an important part of local diets, and seafood demand is further increased by millions of visitors who crave high quality, freshlocal seafood.
Just off the rocky Kona coast, Blue Ocean Mariculture, the nation’s only offshore fish farm, is helping provide a native kanpachi species to meet this growing demand for seafood. “Among local species, Hawaiian kanpachi was a clear choice for its high quality, versatility, and natural ability to hit sustainability benchmarks,” said Blue Ocean Mariculture farmer Tyler Korte.
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Read the complete article in Volume #1 of Nourish and Flourish. Purchase a copy on line today.
Bruschetta is one of the best ways to enjoy the bounty of summer. Pronounced “broosketta,” this classic Italian appetizer is quick and easy to make.
1 jar of sundried tomatoes or a package of dried tomatoes (available in most
natural food stores or grocery stores)
or 4–6 fresh Roma tomatoes diced small
Fresh mozzarella or your favorite cheese
1 clove garlic, minced
¼ cup fresh basil chopped fine or your favorite fresh herbs
2 tablespoons high-quality olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
1 loaf of rustic artisan bread, ciabatta or sourdough bread
For fresh tomatoes, dice them in small pieces and lightly drain. For oil-packed sundried tomatoes, remove from oil and drain. Mix all ingredients and let stand at room temperature for at least 1 hour.
Slice the bread, brush with olive oil, and toast or grill until lightly browned. Rub each toasted slice of bread with a clove of raw garlic. Top with your favorite cheese, tomato mixture, fresh herbs or create your own favorite toppings.
Preheat oven or grill to 350°. Bake for a few minutes until cheese is warm. Serves 2–4.
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