TRANSPARENCY FOOD : FOODWATCH OBTAINS A VICTORY OVER THE PICKLES

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Where are your pickles from?

Reposted from The Silver Times

This is a tentative victory, but it shows the usefulness of the specialized associations in the transparency of food. In mid-July, Foodwatch, denounced the deception induced by the logos “Made in France” on many food packages. While the label ” blue-white-red “, which seems to reassure consumers about the origin of the food they buy, the NGOS demonstrated the scam behind this view.

Foodwatch épinglait a dozen products features of this lure. Conditioned in France, the products were in fact from other countries, and sometimes even other continents.

Pickles franco-indian

“The cockade of the great anything back to these pickles Charles Christ stamped” blue-white-red “accompanied by the mention” packed in the Loir-et-Cher, ” noted the NGO. But the origin of the vegetables is somewhat surprising : the pickles grown in India have actually crossed half of the globe before arriving in our stores “.

An unacceptable situation, while nine in ten French say they are willing to pay a little more to eat French and have more guarantees on the origin and the traceability of the products consumed. “All rays and all ranges” are affected by this scam, stated Foodwatch.

“Confusing”

A few weeks later, the survey conducted by the association seems to have borne fruit. One of the brands pinned has announced the end of the marketing of its pickles allegedly ” Made in France “. The NGO announced in a press release this Friday.

“In a letter to foodwatch, the head of the group Reitzel, who markets this product recognizes” that these terms can be confusing ” and indicates that these pickles will no longer be marketed. The group now intends to promote a product that is more consistent with the packaging : “pickles 100 % French, which allows us to display the blue-white-red-labelling “, stresses Emmanuel Bois, general manager of Reitzel “, quoted by Foodwtach.

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The NGOS welcomed this decision and stressed that it is “possible to be honest about the labelling” made in France ” and thus reinforce the transparency – and hence, food security. “The other nine manufacturers pinned by foodwatch (Charles and Alice, Panzani, Carrefour, Madrange…) have not, to our knowledge, still not reacted “, she says.

Entertainment Announced for 31st Annual Gruene Music & Wine Festival

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Asleep at the Wheel

Ray Benson and Asleep at the Wheel were announced as the entertainment at Gruene Hall on Friday, October 6th, 2017 for the 31st Annual Gruene Music & Wine Festival benefiting United Way of Comal County (UWCC).  Chris Snider, President of Texas Tito’s and UWCC Campaign Chair, says “this is THE event of the year for UWCC.  It’s an incredible source of fundraising but also a great time and a unique event where attendees get to see amazing talent in an intimate setting and also be a part of the great guitar auction where autographed guitars auction off for thousands and sometimes tens of thousands of dollars all benefiting UWCC.”

From the Gruene Music & Wine Festival Website:

“The Gruene Music & Wine Fest began as a one day event in 1986 with the purpose of promoting Texas and Americana music in a fun and relaxed setting while raising funds for the United Way of Comal County. Over the years, it has become a four day celebration not only of Texas and Americana music, but also a celebration of Texas, German and New World wines, specialty beer, food and handcrafted items.

The event continues to grow each year. In recent years, we have been able to expand the “Texas Tastings & Tunes” event on Saturday to include over 40 wine & food producers for tastings and ‘Le Cordon Gruene’ food alley. To further enhance Sunday’s “Texas-Style Musicfest”, we’ve added a Specialty Beer Tasting event, a second stage and the big game on a big screen TV’s. A Craft Market has also been added to both Saturday and Sunday events. In 2010, we added an entirely new “Not From Texas” kickoff event taking place on Thursday and featuring German and New World wines, live music and “Not From Texas” door prizes!

Although the event itself has evolved through the years, our benefiting charity has always included and primarily been the local United Way, a charity whose mission is to improve the quality of life for people in Comal County by generating resources to meet the needs of the community.

In 1986, a mere $450 was raised for United Way, but as the event has grown, so too have the funds given. We now raise over 350 times that amount and have been able to double our funds raised just in the past six years. 2015 marked a record-breaking sum of $159,153.65, making us proud to be considered the highlighted event for the annual United Way campaign in our area. We hope to continue the success of the event by exceeding a $100,000 donation each coming year, and we hope you will be a part of it!

Here are some of the highlighted artists from the past few years:
2016 – Jack Ingram, Charlie & Bruce Robison, Stoney LaRue, Marshall Tucker Band
2015 – Aaron Neville, Pat Green, Marshall Tucker Band, Shinyribs, Jack Ingram
2014 – Robert Earl Keen, Cory Morrow, Uncle Lucius, Jason Boland
2013 – Emmylou Harris & Rodney Crowell, The Mavericks, Charlie Robison, Cory Morrow
2012 – Clint Black, Pat Green, Asleep at the Wheel, Stoney LaRue
2011 – B.B. King, Lucinda Williams, Los Lonely Boys, Pat Green
2010 – Jack Ingram, Tanya Tucker, Randy Rogers/Stoney LaRue
2009 – Pat Green, Joe Ely Reunion Band, Asleep at the Wheel
2008 – The Flatlanders, Leon Russell, Randy Rogers Band”

Dining review: Virtuoso Pizzeria is a slice of heaven in Benson, Nebraska

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Kent Sievers/ The World-Herald

Virtuoso isn’t the same old Benson pizza joint you know.

The restaurant, which opened this spring, might not have the funky, eclectic atmosphere of the former Pizza Shoppe. But what it does have — incredible pizza — more than makes up for it.

I’ll wager without worry that owner David Losole is creating some of the city’s best New York-style slices. There’s more on the menu worth trying than the pizza, though a slice is where you should start.

Losole, whose parents run South Omaha’s Lo Sole Mio, where he also has worked for years, is keeping the menu at his first solo project succinct. It features just three basic slices: meatball, pepperoni and cheese, along with a rotating daily selection of toppings.

Virtuoso is a slice house; the menu doesn’t feature any whole pies.

Slices are large and just the right price — around $6 — and the crust is great, super thin but never soggy, with an end that’s chewy and airy, light but substantial. I never needed more than one slice; and especially with the heartier toppings, it’s filling.

I appreciate Losole’s restraint — each slice had just the right amount of acidic, house-made red sauce, a perfect sprinkling of cheese and, in every case, plenty of toppings, but not so much that the svelte crust became weighed down.

We tried two of three standard slices. The super crisp pepperoni curls into little bowls, each holding a burst of spice and flavor. Meatballs are homemade, and instead of serving them whole, Losole slices them into thin rounds and covers the slice in flavorful meat.

The specialty slices we tried all pleased.

An olive oil slice came loaded with green, black and Kalamata olives; we’d have liked a few more of the latter, though it was still good, with a briny finish.

A “sweet and sour” slice came loaded with spicy raw jalapeños and big hunks of sweet pineapple, a surprisingly pleasant combination. My friend especially liked how spicy it was; jalapeños on pizza don’t often carry this kind of zing.

If the sausage and onion slice is available during your visit, run, don’t walk, to get it.

Losole makes the sausage in-house, and ours had the right amount of spice and plenty of fennel. Mixed with red onions, it’s a classic combination done with care.

Sausage appeared again on the Jimbo, one of a few sandwiches on the menu. A sausage with lovely texture and loaded with flavor comes topped with sautéed onions and homemade giardiniera, one of my favorite condiments.

But the real star of the sandwich menu is the Italian beef. It’s the best version of this Chicago staple I’ve had in Omaha. Slow-roasted beef comes on a soft bun with giardiniera; we got ours dipped in flavorful au jus; the entire sandwich gets a quick dunk. It’s legit.

Learn how to make pickles with these recipes from Boxx Berry Farm

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BY    –   The Northern Light

Homemade pickles look great in the pantry!

If you’re looking for something to do this summer, dust off that old set of mason jars in your garage and start pickling. Here are a few recipes to get you started:

Cucumber Chips

Lasts up to one year in the fridge.

You’ll need one gallon of sliced cucumbers, two thinly sliced onions, four cups of white vinegar, a half cup of salt, four cups of sugar, one and a half teaspoons of turmeric and one and a half teaspoons of mustard seed.

Once you’ve made the brine, simply stir it and pour over the cucumbers. Be sure not to boil the cucumbers or brine for this recipe.

Ella’s Dill Pickles

You’ll need 10 pounds of cucumbers, one quart of white vinegar, two quarts of water and two thirds of a cup of plain salt.

To make, wash each cucumber with a brush and pack into a set of jars with a hefty dose of dill and garlic. In a covered kettle, boil the brine mixture for 15 minutes and then pour it into the jars and seal. The recipe yields about seven quarts.

Sweet Gherkin Pickles

You’ll need one cup of salt, two quarts of water, six pints of cucumbers, one tablespoon of alum, one and a half tablespoons of mixed pickling spices, five cups of sugar and five cups of white vinegar.

Pour boiling salt and water mixture over cucumbers in an enamel or stainless steel container; cover with a plate. Let the combination sit for one week.

Remove scum from the top daily. Drain the brine and thoroughly rinse the cucumbers. Cover them with boiling water and let stand for 24 hours before draining.

Next, place spices wrapped in a cheesecloth bag, sugar and vinegar to a large pot and bring to a boil. Pour the mixture over the cucumbers and let stand for 24 hours.

Drain the syrup in a pot and bring it back to a boil. Pour the mixture over the cucumbers once again. Repeat the process over the next four days.

Pack the pickles in hot jars and be sure to leave about a quarter inch of headspace.

Remove the spice bag and heat the syrup to a boil and pour it over the pickles, leaving a half inch of head space. Process the pints in a 15-minute boiling water bath.

Recipes courtesy of Boxx Berry Farm, located at 6211 Northwest Road in Ferndale, CA.

Join us for a special farm-to-table dinner and silent auction benefiting the New Braunfels Food Bank featuring local food, beer, wine, and more!

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August 31, 2017   |   6 – 9 PM
McKenna Events Center
801 W. San Antonio St., New Braunfels, TX 78130 

Join us for a special farm-to-table dinner and silent auction benefiting the New Braunfels Food Bank featuring local food, beer, wine, and more!

All proceeds from this event will go directly towards the completion of the New Braunfels Food Bank‘s new facility in New Braunfels, Texas.

– Contact Us – 

Monica Borrego
Associate Director of Community Investments
mborrego@nbfoodbank.org
(P) 210.431.8416
(F) 210.536.2309

OR

Chris Snider, Texas Tito’s

New Braunfels Food Bank Advisory Board Member

830-626-1123

 

 

Salata Adding Fresh Jalapeños to Menu in August

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Fresh Sliced Jalapenos

The heat is on at Salata, The Next Generation Salad Bar.

The popular salad bar concept known for its simple, fresh and honest ingredients is introducing fresh jalapeños to its extensive toppings lineup on August 1.

Everyone knows fresh jalapeños pack a punch and are full of flavor; but they also offer multiple health benefits. They’re packed with antioxidants, help alleviate sinus congestion and contain capsaicin, which can help kill certain types of cancer cells. A single jalapeño can even provide a full daily dose of vitamin C.

Salata guests are always invited to customize their own salad or wrap from more than 50 toppings and 10 house-made dressings, or select one of these popular combinations featuring August’s Topping of the Month:

Fresh jalapeño wrap—Salata mix, fresh jalapeños, broccoli, bell peppers, red onions, cilantro, corn, black beans, mixed cheese, sundried tomatoes, avocado, fat-free sun dried tomato dressing and grilled chicken in a southwestern tortilla

Fresh jalapeño salad—spring mix, fresh jalapeños, red onion, tomatoes, feta cheese, mandarin oranges, chickpeas, strawberries, almonds, croutons and shrimp with fresh herb vinaigrette

“At Salata, we’re all about making healthy, delicious choices, and every Topping of the Month is selected with flavor and nutritional value in mind,” says Courtney Schutze, Brand Manager at Salata. “Fresh jalapeños can add the perfect amount of spiciness to any salad or wrap, they’re loaded with antioxidants and vitamin C and they’re delicious.”

Salata is the only salad concept that is gluten-free certified and completely customizable, serving salads and salad wraps made from a wide selection of fresh, nutrient-rich ingredients. The rapidly growing brand with more than 60 locations in four states is uniquely dedicated to supporting its guests’ healthy lifestyles.

So if you’re ready for the heat, visit your favorite Salata soon because this special topping will only be available through August 31.