B.R. Cohn Winery and Olive Oil Company Resumes With 2nd Annual Sonoma Extra Virgin Festival10/31/2017
As the wine country community continues to rebuild and heal, B.R. Cohn Winery will continue to host the 2nd annual Sonoma Extra Virgin Festival (All Things Olive), held at the property on November 4th, 2017. A hallmark of the olive oil harvest in Sonoma Valley, the event will commence with a hand harvest and blessing of olives from B.R. Cohn’s 160-year-old heritage trees. The olive harvest typically begins after the grape harvest concludes, leaving one more cause for celebration before the holiday season starts. In an effort to aid recovery for the Napa and Sonoma areas, profits from ticket sales will go to the Heart of the Vine Fire Relief Fund, providing gift cards forbasic necessities to winery staff, first responders and employees of our winery friends, neighbors and vendors who have lost their homes. The festival, originally set to take place throughout the weekend, has cancelled its Sunday, November 5 date. “Now, more than ever, is the best time to support the wine country community through local festivals and winery visits. Considering the last couple of weeks, it’s inspiring to see the community come together, especially with this collaboration involving our regional olive oil contributors,” commented Debra Eagle, B.R. Cohn’s Estate Director. Numerous olive oil vendors include B.R. Cohn, CaliVirgin Figone’s Olive Oil, Grumpy Goats Farm Olive Oil, Lucchetti Family Olive Oil, The Olive Press, River Road Olive Oil, Petroni, McEvoy and Wild Groves. In addition, confirmed food vendors will be available at the festival, including: The Girl and the Fig’s The Fig Rig, Belon Oysters from Michael Watchorn, Drums and Crumbs and Sweet Scoops Ice Cream. The festival will showcase educators Orietta Gianjorio and Don Landis and pastry chef and cookbook author Maria Capdevielle, chefs and cookbook authors, Sally James and John Toulze, all of whom will explain the marvels of this ancient fruit. Live music from The Butterdishes and Rhyme & Reason will also be available during the Sonoma Extra Virgin Festival. Other vendors will include Sonoma Syrup, Bob Bowman Photography, North of South Olivewoods, Table Chez Nous, Crisp Bakeshop, House of Gar and ODE. Event tickets will include a one-day admission to the festival and a glass of wine from B.R. Cohn’s premium range of wines. Tickets may be purchased here for $20 and the festival will run from 11:00am-4:00pm on November 4th. For more information, visit: www.eventbrite.com/e/sonoma-extra-virgin-festival-tickets-35157962412 Dip premium dried whole fruit grown on a third-generation family farm in Washington State into 70% cocoa dark chocolate or Greek-style yogurt and what do you get? Stoneridge Orchards’ sweet-treat-coated Montmorency cherries, blueberries and strawberries . These are TOTALLY delicious! Enjoy! This holiday season win big with guests by accessorizing your beautiful cheese trays with ‘super’ healthy, tasty and exotic parings, such spicy Moroccan sauces from Mina, and sweet and crunchy RayZyns. RayZyn, is a hand-harvested wine grape naturally toasted and caramelized, keeping the skin and seeds intact to provide unprecedented amounts of fiber, nutrients, and antioxidants—not to mention, a delicious crunch. RayZyn can be added to all your salads, baked goods, side dishes and makes pairs amazingly with Brie cheese! Mina sauces complement many meals and are full of delicious Moroccan flavors for anyone who likes to spice up their life. What can be used as a sauce, dip or spread, Mina Moroccan sauces are versatile in its ability to add heat to any dish, making it a perfect addition to your eggs and cheese platter. Here's a great Honey Chocolate Cake recipe courtesy of L.R. Rice Raw and Unfiltered Honey. Ingredients:
Directions:
Pier Market Seafood Restaurant on Pier 39 in San Francisco has redesigned it’s menu while continuing to showcase all sustainable seafood offerings aligned with the Monterey Bay Aquarium's "Seafood Watch" program. Signature offerings on the current Pier Market menu include garlic roasted local Dungeness crab, mesquite grilled salmon sandwich served on housemade bannock bread, Anchor Steam beer battered Fish N Chips, housemade Dungeness Crab Cakes, and a wide variety of fresh sustainable seafood hand-cut daily and mesquite grilled, and clam chowder made from scratch daily. We enjoyed a great dinner, receiving great service with bay sunset views, starting out with a nice glass of Avalon Cabernet Napa Valley wine, followed by appetizers, entrees and desserts. If you have out-of-town-guests who have never been to San Francisco before and are new to San Francisco foods such as mussels etc, the servers explain the foods and their recommendations as they are used to working with out of town tourists. Note the pumpkin bread pudding is seasonal so stop by to try it now. See what we ordered below and the pictures! Enjoy! Appetizers: . Steamed Clams steamed in garlic butter and white wine . New England Clam chowder bowl Entrees: . Cioppino - A classic San Francisco dish. A tomato based seafood stew with fresh fish, mussels, clams, shrimp and crab. I decided not to have the pasta but the Cioppino does normally come served over pasta. . Pier Market Mixed Grill - Fresh salmon, fresh swordfish and shrimp skewer. Desserts: . Pumpkin Bread Pudding . Fresh Boudin sourdough bread baked with pumpkin and spices, served warm and topped with vanilla ice cream, whipped cream and vanilla sauce . Apple Cranberry Crisp. House made with Granny Smith Apples, cranberries, walnuts and buttery crumb topping served with vanilla ice cream OWYN (Only What You Need), a new plant-based, pea protein line dedicated to serving the vegan and allergen-friendly communities is absolutely delicious! Created by former professional athletes and couple, Kathryn Moos and Jeff Mroz, OWYN is available in Ready-to-Drink Shakes and Ultimate Wellness Powders. Containing 20 grams of plant-based protein per serving, OWYN products contain protein from pea, pumpkin and flax. Each product is free from top-allergens and contains:
Pumpkin Spice Latte Muffins, courtesy Simple Mills. Prep time (excluding cooling time): 20 minutes Cook time: 20 minutes Total time: 40 minutes Yield: 12 cupcakes INGREDIENTS: CUPCAKES: 3 eggs (or egg substitute) 1 cup boiling water 4 tea bags of chai tea 3 tbsp coconut oil, melted and slightly cooled 1 box of Simple Mills Pumpkin Muffin Mix FROSTINGS: 3/4 cup Simple Mills Vanilla Frosting, divided and at room temperature 1/4 cup goji berries 1/4 cup water 1/8 cup pureed purple sweet potato 1/4 - 1/2 tsp charcoal INSTRUCTIONS: 1. Make the cupcakes: place the tea bags in a mug with the boiling water and let them sit for 10 minutes. Let cool completely 2. Preheat oven to 350ºF and grease a muffin pan or line with paper liners 3. Prepare pumpkin muffins according to instructions on the box, using the chai water instead of regular water 4. Pour batter into prepared muffin pan, filling each cup 2/3 full 4. Bake for 20 minutes or until tester comes out clean; cool completely before frosting 6. Make the frostings: soak goji berries in water for 20 minutes 7. Puree the berries and water in a blender. Strain into a small mixing bowl using a fine mesh strainer to remove seeds 3. In a separate bowl, add 1/4 cup of frosting and 1 1/2 tsp of goji puree. Mix homogeneous orange color is obtained. Add more coloring if desired; set aside 4. Make the purple frosting: in another small bowl, add 1/4 cup of frosting and the pureed sweet potato. Mix until homogeneous; set aside 5. Make the black frosting: in another small bowl, add 1/4 cup of frosting and the activated charcoal. Mix until homogeneous; set aside. Enjoy! Looking for new Pumpkin Recipes? Check out these 2 Pumpkin Pancake and Scone Recipes, courtesy of Hearthy Food Flours. Use 100% pumpkin flour in pancake mixes or breads to add natural sweetness without the sugar. Hearthy Foods flours are available online at www.hearthyfoods.com and come in ten additional fruit and vegetable flavors, including Banana, Apple, and Sweet Potato! Enjoy the recipes below ! Simple Pumpkin Flour Pancakes 1 cups Hearthy pumpkin flour 1 cup pancake mix 1 egg 1 cup of water pinch of cinnamon (optional) Directions: Heat grill Mix dry ingredients add egg and water pour batter Eat HEARTHY PUMPKIN SCONES 2 cups Hearthy almond flour ½ cup Hearthy pumpkin flour ¼ tsp salt ½ tsp baking soda 1/3 cup melted coconut oil ¼ cup maple syrup or raw/unprocessed honey 1 tablespoon pumpkin spice mix OR 1 tablespoon ground cinnamon and ¼ tsp of powdered nutmeg, cloves, and allspice Optional – add pumpkin seeds, slivered almonds, dried cherries, cranberries, raisins, orange peel or dark chocolate chunks (use your favorite toppings) Preheat oven to 350 Mix all dry ingredients Add coconut oil and honey/maple syrup. Mix until combined. Add toppings of your choice. Lightly form dough into ball and place between parchment paper Roll into 2” thick round disc. Place on baking tray or silt Cut into 6 triangle pie size pieces, gently separate pieces about 2 inches apart Brush with egg yolk (optional) Bake 15 to 18 minutes. Enjoy with spiced chai, coffee, etc. Cookie craving? Indulge in snack time with Simple Mills' NEW Ready-To-Eat Chocolate Chip Cookies.
Love Chocolate Chip Cookie Dough? Here's a great gift for yourself or a friend! Edoughble takes old-school flavor and gets a modern vegan-friendly makeover in this classic combo of creamy, butter-free cookie dough and premium Callebaut dark chocolate chunks that makes traditional cookie dough seem square. Ingredients are premium, all-natural & non-GMO certified. You can Build-a-Box with this and your other favorite flavors! Enjoy! SACRAMENTO -Governor Brown has signed AB 1219 into law, a bill that will drastically cut the amount of edible food that is wasted and make more food available to those in need. In 1977, Brown signed the first-in-the-nation food donor liability protection law during his first term as Governor, and in signing AB 1219 he carries on his legacy of prioritizing food donation. AB 1219, the California Good Samaritan Food Donation Act authored by Assemblymember Susan Talamantes Eggman (D-Stockton), strengthens and expands on the state's existing liability protections for food donors. "Reducing food insecurity is an achievable goal. My bill will cut down the amount of food ending up in landfills by encouraging donors to help hungry Californians," said Assemblymember Susan Eggman about AB 1219. The bill requires health inspectors to educate businesses about the laws that exist to protect food donors from liability, which is the first time that a state has mandated widespread outreach for food donation laws. "Getting food to people who need it is the highest and best use of food that would have otherwise been sent to a landfill," said Melissa Romero, Policy Associate for Californians Against Waste, a co-sponsor of the bill. "The requirements of this bill will dispel the myth that food donors can be sued and send a strong signal that good food should never go to waste." "This legislation provides much-needed clarity for groups that want to help feed hungry people," said Andrew Cheyne, Director of Government Affairs for California Association of Food Banks, a co-sponsor of the bill. "This is particularly the case for donors who have valuable sources of protein but hesitated donating because they lacked certainty about the state's policy, by clearing this up we can get more food to people who need it the most." Food insecurity affects 1 in 8 Californians, including 1 in 4 children, and at the same time 40% of food available in the U.S. is never eaten, and in California, food makes up the largest portion of total waste sent to landfills. According to a survey by the Food Waste Reduction alliance, forty-four percent of manufacturers, forty-one percent of restaurants and twenty-five percent of retailers identified fear of liability as their primary barrier to food donation. By more explicitly stating the types of food donations that are protected under the California Good Samaritan Food Donation Act, business will better understand how they can safely donate food to those affected by hunger in their own communities Californians Against Waste and the California Association of Food Banks co-sponsored AB 1219. Californians Against Waste is a non-profit organization dedicated to conserving resources, preventing pollution and protecting the environment through the development, promotion and implementation of waste reduction and recycling policies and programs. California Association of Food Banks partners with 43 food banks and over 6,000 local agencies. Our mission is to end hunger in California, and our vision is a well-nourished and hunger-free California, where all people have enough food to lead a healthy life. Learn more at http://www.cafoodbanks.org. New Book: Dietary Fiber for the Prevention of Cardiovascular Disease by Rodney A. Samaan MD, MPH10/10/2017
Dietary Fiber for the Prevention of Cardiovascular Disease: Fiber’s Interaction between Gut Micoflora, Sugar Metabolism, Weight Control and Cardiovascular Health by Rodney A. Samaan MD, MPH compiles the most up-to-date research discoveries to provide a timely and scientific rationale for the significant impact of a fiber rich diet for the prevention of heart disease. By focusing on the science behind how fiber, both soluble and insoluble can lead to lower rates of heart disease, this important reference will educate researchers, cardiologists, medical providers and students on how to improve patients’ hearts via a fiber rich diet. Coverage includes the known mechanisms of how fiber works to reduce insulin resistance, control weight, reduce cholesterol by binding with bile, maintain stable glucose levels and influence gut microflora. Key Features
Biomedical Science and Medicine Table of Contents 1. Why fiber matters? This chapter will introduce the argument that a diet high in fiber can reduce heart disease, maintain normal body weight, and reduce the risk of diabetes 2. The mechanism of fiber’s effects on insulin resistance 3. The interaction between insoluble and soluble fiber 4. The influence of Fiber on Gut Microflora: Butyrate as a link between dietary fiber and cardiovascular health 5. The relationship between probiotics and fiber consumption and cardiovascular health 6. Dietary fiber for prevention of vascular disease in diabetes 7. Sources of fiber 8. Conclusion: how my own patients have benefited from a high fiber diet, in their own words. (Image and text content credit: Rodney A. Samaan MD, MPH and Elsevier) The 2018 Youth Garden Grant is now open! This year, thanks to our generous donors and sponsors, we will be giving away $20k in cash and gardening supplies to 25 new or existing youth garden programs. More information about the Grants and How to Apply is on their Website https://kidsgardening.org/2018-youth-garden-grant Fermentation has been used for thousands of years as a way to preserve foods, and modern research has now confirmed the health benefits of this process, which ranges from the improvement of various intestinal inflammatory conditions, to building a stronger immune system. According to Kirsten Tillisch, MD, chief of integrative medicine at the Ronald Reagan UCLA Medical Center, the microbes in the gut can determine whether or not we will develop other conditions that extend outside the gut, including “obesity, cancer, anxiety, and depression.” In fact, research shows that some fermented foods like kimchi and sauerkraut may even help in the fight against superbugs — those virulent strains of bacteria, viruses, and fungi that have become stronger and are now resistant to most of our medicines — when our best antibiotics fail! Michelle Schoffro Cook shares her tried and true recipes for traditional fermented foods, as well as foods you may never have known could hold the benefits of fermentation, like cultured fruit chutneys and fermented salsas. Also since all of the recipes included in the book are dairy-free, gluten-free and vegan, there is fermented food for everyone in the family! With gorgeous full-color photos throughout the book, The Cultured Cook offers a beautiful variety of fermentation recipes, including:
Michelle Schoffro Cook is an internationally bestselling author whose works include The Cultured Cook and Be Your Own Herbalist. She is a certified herbalist, a board-certified doctor of natural medicine, and one of the world’s most popular natural health bloggers. She holds advanced degrees in health, nutrition, orthomolecular nutrition, and acupuncture. She lives near Vancouver, BC. This holiday season select the perfect gift for the foodie who wants to give back. World Vision’s Gift Catalog offers gifts that have a multiplier effect—positively impacting the giver, receiver and those in need. Your readers can join World Vision's efforts to tackle poverty and injustice around the world, helping children, families and their communities worldwide to reach their full potential. Below are some of the over 100 options from World Vision’s Gift Catalog: · Kenyan Salad Scoops ($75) – This practical and ethically-produced set would look great in any kitchen. The hand-crafted, olivewood scoops are made by artisans who receive Fair Trade wages for their craftmanship. · Organic Coffee Blend ($75) – A delectable whole bean coffee featuring a peat flavor with dark chocolate and berry notes. The gift includes a scoop created by artisans in India that doubles as a bag clip. · Salad Servers and Scoops ($75) – These exquisite wooden salad servers are made by a craftsman in Kenya who uses his wood carving skills to support his family, allowing him to send four children to university. · Upcycled Artisanal Bowl ($135) – This stunning bowl is up-cycled from reclaimed industrial waste such as wires and metal. Artisans in India have hand bent and soldered each piece into inspirational shapes to create this artistic and elaborate bowl that is great as a decorative piece or to hold special items. Floats are having a moment, especially in these hot temps! Swans, unicorns and now.... Root Beer floats! ;) KeVita, leader of fermented and probiotic drinks, recently launched a new Roots Beer Master Brew Kombucha and to keep us cooling off and sippin' on a healthier treat. This new blend boasts earthy roots, along with cinnamon and vanilla (and ashwagandha!) features live probiotics, active cultures, organic acids, and is the only verified non-alcoholic kombucha on the market. Here's what you need for this ultimate treat: 1. Grab the new KeVita Roots Beer Master Brew Kombucha from Whole Foods! 2. Pick your "cream" scoop - extra points for vegan options! 3. Start sippin'! |