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Hi All, As you may remember I am traveling this week to Virginia for work and have gathered up a pretty cool guest post from James Kim. James writes for Food on the Table.com and has a post that definitely hits close to home. No matter where you live whether US or Canada, Europe, Middle East or Asia – eating close to home is a good thing.
James provides some pretty good tips on how to achieve this and really put things into perspective on where your food comes from.
A regional diet can help the environment by minimizing oil consumption as well as help the local economy by supporting local business. Bring fresher food to your table by integrating local food into your meal planning. You can easily cash in to the "100 mile diet" by following these simple tips.
Take a Field Trip
Take your family or a date to visit a farm in your area. You can buy local food while becoming educated on where your food is coming from. Find local farms in your area on the Eat Wild website. U-Pick farms are another great way to explore the world of local food. Pass a day in an orchard picking peaches and pay for the peaches when you are done. Try the Pick Your Own website to find a U-Pick farm near you.
Find Out What's in Season
While the global market gives us access to almost any food at any time, buying foods in season cuts miles out of your food's travel. Smart Living has a search engine which allows you to figure the seasonal food for each state.
Farmers' Markets
The most common way to eat local? Go to a farmers' market. Here, you can buy your food straight from the person who harvested it. You can find these markets by visiting the USDA website, which has a farmers' market search engine. You can also see the Farmers Market Canada website and get a taste of the markets in your area.
Locally-Owned Food Producers
Let's face it, while it's expensive, a loaf of bread from the local bakery tastes so much better than the store-bought loaves. Support local foods by buying from artisans like butchers and bakers.
Go Local at Home
Start small and work your way up. Grow herbs on the windowsill, then plant some veggies in the backyard, and maybe you can even work your way up to a chicken coop. While this is a lot of work, it is the least expensive and most fun way to go local. With your extra produce, you can sell to friends or neighbors.
Avoid wasting your food by freezing, drying, canning, and pickling. This allows you to keep your local food for as long as possible. Eat Local provides a list of websites that can help you educate yourself on preservation methods.
Get involved with your community, minimize food waste, and put fresher, nutrient rich food into your body by eating local. Follow these easy tips and you'll be a full participant in the 100 mile diet society in no time.
James Kim is a writer for foodonthetable.com. Food on the Table is a company that provides online budget meal planning services. Their goal is to help families eat better and save money.
Thanks James! I will see you all back here on Wednesday for some more food and fun. have a great Monday and enjoy the weather.
Take care


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With Mother's Day just around the corner and the bridal and baby showers that tend to pop up in the spring, I have entertaining on my mind.
Whatever the season, my mantra for cooking for company is "keep it simple." The only rules I consider are to limit the menu to a single showy item and to make sure only one dish needs last-minute attention. As the cook, I want to enjoy my guests at the table and not be left behind at the stove.
For this spring menu, the roulade (pronounced rou-LAHD) shines as the star, with its lovely swirl of egg, cheese and vegetables served in slices. Its simple elegance is perfect for a brunch.
Months ago I stumbled onto the roulade in a cookbook and, though I vowed to use it for a spring menu, I never did remember where I first saw it. I was smitten immediately by its look and the notion of a rolled up egg.
Like a jellyroll, the roulade batter is pouredinto a pan with edges. Once baked, a filling is spread atop the egg surface, which has become nearly as firm as a crepe, and then it's carefully rolled up. The filling can be anything, much as you choose what goes into a frittata or omelet: Diced ham with cheese. Smoked salmon and capers. Black beans and roasted peppers. Spinach and mushrooms.
Although you can (and should) prepare the filling in advance, the dish does require attention from the cook right before it is served. That's not my preferred method of entertaining, but I've made the dish enough times (including for my mother's 80th birthday, whereit was a big hit) that it doesn't bother me to work on it at the last minute.
However, if you're making the roulade for the first time and have guests you want to impress, try giving the recipe a run-through in advance, on your own timetable.
Caution for the cook: Expect a bit of a mess. You'll go through quite a few dishes in the prep of the roulade, as you prepare a roux, whip egg whites and cook the filling. But repeat after me: It's worth the effort. I practiced making the recipe for one guest, who later sent me a text message: "I can't stop thinking about the egg dish. When can I have it again?"
With the more difficult course under your belt, the rest of the spring menu is a breeze.
Roasted asparagus:
Enjoy its short season. Asparagus is a flexible companion for any meal and needs little attention from the cook, which makes it perfect for company. Toss the asparagus with olive oil and add some lemon zest for a bright flavor.
Then roast it for a short time at a high temperature, or a longer time at a lower temperature, depending on what else is in the oven. Or make the asparagus in advance and serve it at room temperature.
At many spring gatherings, ham is the centerpiece. But if there's a crowd at the table, the oven tends to be crowded, too. While trying to figure out a way to handle the traditional meat, given the need to bake the roulade, I stumbled across advice to use a slow cooker to heat ham. (Think Crockpot.) Of course! Why didn't I think of that earlier? The slow cooker is the perfect heating vehicle. Sprinkle some brown sugar on the meat and you're set to go with a simple glaze.
Too few at your table to cook a hunk of ham? Then cut up slices to fit in your skillet, sprinkle brown sugar on top and heat them on the stovetop. Fabulous.
Pound cake with blueberry sauce:
I look for a dessert that can be made in advance. Pound cake, which can be refrigerated for days, is the perfect choice for busy cooks. Add a simple blueberry sauce, also made in advance, and you are set for a fine finish for your spring menu. If your preference leans toward a strawberry sauce, make that instead. Improvise! You're the cook. Recipes shouldn't be carved in stone.
This meal is an easy one to dress up to fit your crowd or suit your comfort level in the kitchen. Want to fill out the menu a bit more? Start with a mimosa -- half orange juice, half sparkling wine. Add a light green salad (spring greens and your favorite salad dressing), if you prefer, or some dinner rolls.
Just keep it simple.
Keep your menu simple, fresh
Indulge in the sheer relief of what color -- green! red! blue! -- and flavor bring to the table
Sheer elegance: Spring brings new ingredients to the table bursting with flavor and vivid colors, such as fresh berries that make a perfect topping for a perfect pound cake. (Tom Wallas/Minneapolis Star Tribune/MCT)


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And if you want beef, then bring the ruckus
Diego isn't the problem, the judges are. Dan's lucky to be in the UFC, Mr. f/n 4 losses in a row. Boss's buddy, that's a problem in the UFC.
Goodbye Mr. Burton
All in the reflexes
Anderson Silva 5: TRT USERS 0 Hendo - Forrest - Nate - Chael... twice
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A true classic – Passover friendly!"Use real chicken fat (schmaltz) to make this chopped liver the best ever. Served with matzos." Be aware that in the kitchens of old, these ingredients were hand chopped in a wooden bowl, but we have adapted to processor. And, OY, we know that this recipe is a "heart-stopping" masterpiece. So if you must, omit the schmaltz and use olive oil.
2 Tablespoons rendered chicken fat2 onions, diced1 lb. chicken livers, rinsed3 hard-cooked egg yolks1-teaspoon salt¼ teaspoon freshly ground pepper
Heat 2 Tablespoons chicken fat in a large pan over medium heat. Cook onions, stirring often until brownedTransfer onions to food processor, letting fat remain in pan.Broil livers until no longer red in center.Put livers in same skillet and sauté - just for a minute or two.
Place livers into food processor with onions and add 2 more Tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.Serves about 6-8 as a "shmear"
Recipe, Kosher, poultry, copycat


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