Please join the Urban Greens Food Co-Op at their Spring 2010 Member Drive Launch Party. Come and help us reach a goal of 500 members by the summer! The event will take place at Loie Fuller’s on Tuesday, March 16th from 6-8pm and include complimentary treats, a FREE RAFFLE, guest speaker, cash bar, and the chance to learn more about your community food co-op! Everyone is welcome to attend! More information at http://hosted-p0.vresp.com/368705/6a8e2ae979/ARCHIVE
Braised Red Devon Short Ribs
from Chef Twillia Glover co-owner Little Farm Catering
I use Conanicut Island Grass-Fed beef from Watson Farm in Jamestown, Rhode Island. When preparing grass fed beef, remember to reduce cooking time and use additional liquid.
Yield 4 servings
4 pounds grass fed beef short ribs, cut into 1 rib pieces
3 tablespoons olive oil
Half of an Empire apple, about ¾ cups chopped
3 garlic cloves, 1 tablespoon, chopped
1 medium onion, 1 ½ cup, chopped
2 peeled parsnips, ¾ cup, sliced
2 peeled carrots, ½ cup, sliced
3 stalks celery, 1 cup, chopped
¾ cup Newport Vineyards Merlot
3 cups natural beef stock
3 sprigs of thyme
Preheat oven to 300 degrees. Heat olive oil over medium high heat in Dutch oven. Salt and pepper ribs to taste and brown 2 ribs at a time on all sides, remove first 2 ribs and place on a plate, then brown remaining 2 ribs.
In remaining oil, reduce heat to medium and cook all vegetables until onions are translucent about 5 minutes. Deglaze the Dutch oven with the red wine (vegetables remain in Dutch oven). After the alcohol has burned off add the beef broth and bring to a boil while stirring. Place thyme sprigs on vegetables and place ribs in Dutch oven and cover. Place Dutch oven in preheated oven and cook for 3 hours, until tender, turning every 45 minutes.
Remove ribs and place on a serving platter, cover with foil to keep warm. Carefully strain cooking liquid over a saucepan, discard vegetables and skim the fat, pour remaining sauce over ribs and serve with crusty artisan bread and local greens.
Food INC will be shown at The Meeting House at Tiverton Four Courners, RI on Wednesday, March 10th at 7 pm. Admission is free, it is open to the public and there will be light refreshments. The film explores the food industries effects on health and the environment.
Films at The Four Corners Arts Center
at The Meeting House
3850 Main Road
Tiverton Four Corners, RI 02878
Temple Grandin, one of the world’s leading animal behaviorists and expert on the humane treatment of animals destined for slaughter, will be visiting New England and signing her books at the Memorial Union Building at the University of Rhode Island on Wednesday, March 3rd. A recent HBO movie and biography states that animal behavioral scientist Temple Grandin has “devoted her career to improving conditions at the large processing plants that slaughter some of the 40 billion pounds of cattle and pigs for human consumption every year in the United States. She is a strong advocate for more humane livestock handling, and has designed numerous innovations at such facilities that help to reduce stress in the animals during their final minutes. Grandin’s mission is deeply connected to her autism, and she credits this developmental brain disorder for her success as a scientist. Once she recognized that animals and autistic people share certain traits, such as a reliance on visual clues to navigate their environment, she began to rethink how livestock are handled in the beef and pork industry. Since the early 1990s, a large number of U.S slaughterhouses have implemented her designs and innovations, and comply with the humane-handling guidelines she authored for the American Meat Institute.”
Temple Grandin book signing at the Memorial Union Building at the University of Rhode Island
Wednesday, March 3, 2010
OPEN TO THE PUBLIC
For more information contact:
Katherine Petersson – firstname.lastname@example.org – 401-874-2951
Kristen Castrataro – email@example.com – 401-874-2967
The Mangalitsa officially debuts in Boston, MA courtesy of Chef Jason Bond of the Beacon Hill Hotel & Bistro. Bond will hold a very special “Black and Tan Dinner” (named after the two pigs he brought to New England). The six-course menu featuring Bond’s organic pasture-raised Mangalitsa dinner will be held on Wednesday, March 3, 2010 with two seatings (6:00PM and 8:30PM) and costs $65.00 per person with an optional wine pairing for an additional cost.
“I’m very proud to be the guy who brought this breed to New England and gave Boston its first taste of these fabulous pigs which we raised on a rotating organic pasture,” said Bond.
Be part of New England Foodie History and join Chef Bond at the Beacon Hill Hotel & Bistro for this very special event. Reservations are highly recommended and can be made by calling 617-723-7575. (see the Menu at http://beaconhillhotel.com/bistro/menus/events.html)
Known for its high quality fat, Mangalitsa meat is more heavily marbled, delivers a more pronounced and flavorful meat, and is hailed as some of the
world’s best tasting pork. While a lard-type breed, the Mangalitsa fat is more unsaturated than normal pig fat.
This Thursday, January 21, 2010, a free talk entitled “An Economic Development Framework for Sustainable Agriculture”, sponsored by the van Beuren Foundation, Rhode Island Foundation, and University of Rhode Island, will be presented at URI by Michael Hamm, CS Mott Professor of Sustainable Agriculture, Michigan State University.
To be discussed:
If the regional population were to eat the USDA recommended daily portion of fruit and vegetables, what would be the increased consumption?
What share of that consumption pattern could be grown locally?
How much more land would have to be in cultivation in order to produce that quantity of food?
What would be the economic impact of the agricultural expansion?
talk location: University of Rhode Island Center for Biotechnology and Life Sciences, Flagg Road, Kingston Campus
Thursday, January 21, 2010, 10am – 12pm
RSVP for parking to Kim Dame, Grants Manager, van Beuren Charitable Foundation, 401.619.5910 or firstname.lastname@example.org
Deli Arts, a two-year old Massachusetts company founded by native New Yorkers, produces authentic New York deli meats (pastrami, corned beef, and two flavors of roasted turkey), and they just happen to be doing a demo at Eastside Marketplace on Saturday, January 16, 11:30am until 3:00pm. It also just so happens that January 14 is National Hot Pastrami Sandwich Day, so the timing seems quite auspicious.
From the Deli Arts website:
Deli Arts reflects our passion to preserve great, endangered, food traditions and share them with others. We are especially focused on restoring the grandeur of traditional regional and ethnic specialties that have crossed over into the mainstream – but somehow lost their soul along the way. These once great treats have become all but unrecognizable through assimilation and commercialization. We’re working hard, through research into traditional materials and methods and through innovation in modern preparation and packaging to bring these once great flavors and textures back to life…
I, for one, like the sound of that, and the fact that Deli Arts’ founder, Dan Estridge, is a scholar of deli – blogging about deli meats here – is fascinating as well.