Monday, September 15, 2008

Food news this week

Liz Johnson posted information about the Suffern Farmers Market Soup Contest. Here is her post:

There's a good blog post from about the importance of locally grown foods:

And an almost disturbing post from the same blog about how many animals we carnivores consume in a lifetime:
(Reposted here)

630 animals for dinner
By Green Living Tips Published 09/10/2008
Visualize 8 cattle, 36 sheep, 36 pigs and 550 poultry birds. That's the number of animals the average person in Britain consumes in a lifetime according to this article in The Guardian. Scarier still is British meat consumption isn't as high as it is in the USA or Australia.

Meat consumption in the UK is now 50 per cent higher than it was 40 years ago the article says. When you take into account recent increases in other countries where meat features heavily in diets, and then you throw in emerging markets such as China and India, it's hard to comprehend that many animals being produced and slaughtered for our tables - not to mention the production and slaughter practices themselves are often quite cruel.

The Guardian article states that in Britain alone, 1 million tons of beef, 1.3 million tons of pork products and 1.8 million tons of poultry are consumed annually.

I'm a meat eater, so this isn't about a vegan bashing those who are yet to be converted :). I'm a sucker for steak, a fool for a fillet and go head over heels for a hamburger. If I could eat meat 3 meals a day, I would (and I have). I once lived on chicken for a month; breakfast, lunch and dinner - and very little else.

Having now established my carnivore credentials, it's becoming increasingly apparent to me that this is not only unhealthy, I'm likely supporting the inhumane treatment of animals and I'm certainly contributing significantly to environmental problems including deforestation and global warming.

Several studies have pointed the finger at the livestock industry as being the primary culprit for greenhouse gas emissions - more than cars, more than coal. That's how much meat we eat.
While I'm still pretty much of the belief that we are omnivores and most of us need meat, if we're serious about greening our lives, then this is an area where many of us can make a difference. I've made a few improvements, but still have a really long way to go.

Learn more in an article on cutting meat consumption.

Saturday, September 6, 2008

Suffern Farmer's Market Harvest Soup Recipe Contest 2008

The Suffern Farmers’ Market is happy to announce their first annual recipe contest !

Show off your cooking talents with local, seasonal ingredients from the Market in your favorite soup recipe. The Suffern Farmers Market provides fresh, local, nutritious produce, unique farm products & hand-made goods for the community.

The Market serves to:
§ support local farmers, thus promoting and maintaining a healthy regional agricultural economy
§ educate consumers about eating seasonally and locally through the interaction of growers and shoppers
§ foster social gathering and community activity
§ encourage pedestrian traffic in our downtown business district

Great Prizes !
First Prize: $100.00 in Market gift certificates; 2- $25.00 gift certificates for lunch at Marcello’s Ristorante; copy of Marcello’s new book on Italian cooking
Second Prize:­­­­­­­­­­­­­­­­ $50.00 Market goodie bag; $50.00 gift certificate for Ravi Restaurant;
$50.00 goodie bag from MyPersonalFarmers.Com
Third Prize: ­­­­­­­­­­­­­­­­­­­­­$50.00 Market goodie bag; Rockland County Health Dept goodie bag

A distinguished panel of cooking and food media professionals will be judging the final recipes:

Liz Johnson, food editor, The Journal News
Michael Gross, owner Relish Restaurant, Sparkill
Tina Anderson, cookbook author & photo director, Family Circle Magazine

September is a bountiful time of flavorful soup ingredients available at the Suffern Farmers’ Market:
winter, squashes, herbs, zuchinni,
pumpkins, meats, peppers,
tomatoes, apples, beets,
onions, leeks, wine,
potatoes, eggplant, carrots,
garlic, cabbage, broccoli,
greens beans ... and more!

Who can enter: The contest is open to all with the following exceptions: members, employees and vendors of the Suffern Farmers’ Market or Suffern Civic Association and cooking professionals are not eligible. Only one entry per person.

How to enter: Entry must include your name, address, daytime and evening telephone numbers and an e-mail address at the top of the page. Recipe must be original, not previously published in print or online. Recipe must include no less than five seasonal ingredients from the Suffern Farmers’ Market or other area markets. Recipe may not include convenience food products, such as soup bases or canned broths.

Recipe must be submitted using the following format:
Begin by listing the ingredients with specific measurements (measurements must be fully written, no abbreviations). Ingredients should be listed in the order they will be used.
Follow with the recipe instructions, including temperature settings, if necessary, the length of cooking time and the number of servings.

Entries must be submitted via e-mail to and received no later than Friday, September 12th. Call for information or with any questions: 914-906-9680.All entries will become the property of the Suffern Farmers’ Market.

Final Judging:Six semi-finalists will be notified via e-mail no later than Friday, September 19th. Three finalists will be chosen from the six.

Final judging will be held at the Suffern Farmers’ Market on Saturday, September 27th, 2008, at 10:00am. Contestants must arrive for the final judging no later than 9:15am. If the soup must be reheated for the final judging bring the completed soup in a cooking vessel. (Please keep any garnishes separate.) A burner for heating the soup will be provided.

By participating, contestants agree to these official rules and to the final decision of the judges.

Good luck!

embracing a sustainable lifestyle as a Locavore ... using locally grown and produced ingredients whenever possible ...

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