Grandpa Joe's Eggs

Saturday, December 29, 2007

My grandpa Joe was born in Philadelphia in 1907. He left home at 16 and joined the merchant marines which must be how he got to Rotterdam where this photograph was taken in April of 1927 (the Dutch girl is not my grandmother - they met much later in life.)

Joe Fox (my Grandpa Joe) with a friend in Rotterdam, April 9, 1927 copyright 2015, the Garden of Eating

Although Joe lacked formal education, he had a "great native intelligence" according to my grandmother. He could take apart or put together any kind of machine, system or gadget. He made his living setting up textile mills which meant that my mom had to move often as a child.

Hard-boiled eggs by Eve Fox, Garden of Eating blog, copyright 2011

I never met my Grandpa Joe - he died many years before I was born - but he was often present in our house at breakfast time when my mom made "Grandpa Joe's eggs" for my brother and me. It was, and still is, one of my favorite ways to greet the morn. I've been surprised by the extent to which it pleases me that both of my boys love it, too.

Hand holding an egg by Eve Fox, The Garden of Eating, copyright 2014

His creation is simple, hearty, and delicious--soft-boiled eggs broken over torn up pieces of buttered toast and seasoned liberally with salt and pepper. I always added plenty of dill to my bowl of Grandpa Joe's eggs, too. I was practically addicted to dried dill as a kid -- my mom would watch me pouring it on and jokingly ask if I'd like some eggs with my dill.

Fresh dill by Liz Mochrie via Flickr, copyright 2014. https://www.flickr.com/photos/lizziemoch/13961980618/

I still make Grandpa Joe's eggs when I feel like having something cozy and comforting for breakfast and I still like them best with a little dill (though I've switched from dried to fresh). Don't skimp on the butter.

Grandpa Joe's eggs by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Grandpa Joe's Eggs
Makes 1 serving

Ingredients

* 1-2 eggs (I suggest getting pasture-raised eggs, preferably from a hen near you)
* 2 pieces of bread (preferably white bread or English muffin)
* Sea salt and freshly ground pepper, to taste
* A few sprigs of fresh dill, chopped or a sprinkle of dried

Directions

1. Soft boil the eggs (this takes about 5-6 minutes on my stove, though I know it's often quicker for others.)

2. Toast the bread, butter it thoroughly and then tear it into pieces in a small bowl (a cereal bowl or soup bowl is best.)

3. Peel the eggs and use a spoon to cut them into 4-5 rough pieces over the toast.

4. Season with the salt, pepper, and dill to taste and toss to ensure even distribution of the spices.

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Leek & Goat Cheese Galette

Wednesday, December 26, 2007

In an uncharacteristic move, I decided to make a vegetarian Christmas dinner this year. I chose this delightful recipe is from Vegetarian Cooking for Everyone and paired it with roasted baby carrots (which were absolute hell to peel but very tasty) and a fennel, orange, and butter lettuce salad.

Christmas dinner

I had never made a galette before and loved its free-form nature. You can leave more of it exposed than I did if you like, or you can close it up completely. Here are some photos of the process and of the resulting galette which tasted as good as it looks! The recipe follows.

The choice of recipes was inspired by these lovely, tender-looking baby leeks I found at Monterey Market a few days ago. Here they are chopped up and ready to get sauteed. I love the vivid colors!

Chopped leeks
Below: sauteeing the leeks in butter and wine.

Sauteeing the leeks in butter and wine

Below I have rolled out the galette dough into a rough circle and added the filling, leaving enough dough around the edges to fold it in over the filling after I crumble the goat cheese on top.

Leek and goat cheese gallette

After adding the crumbled cheese, it's time to close up the galette - you can make as many or as few pleats as you like. The dough has a LOT of butter in it so it will stick to itself without any problems.

Leek and goat cheese gallette

Brushing the galette dough with the reserved beaten egg (you could also add a little milk or cream to the egg if you weren't able to save enough to brush the whole galette.)

Leek and goat cheese gallette

The baked galette, fresh out of the oven. Isn't it pretty? (and it tastes at least as good as it looks!)

Baked leek and goat cheese gallette

-- print recipe --Leek and Goat Cheese Galette
Serves 6

Ingredients
  • 6 large leeks, including an inch of the green
  • 3 tablespoons butter
  • 1 tsp chopped thyme
  • 1/2 cup dry white wine
  • 1/2 cup cream or craime fraiche
  • Salt and freshly ground pepper
  • 1 egg, beaten
  • 3 tbsps chopped parsley or 1 tbsp chopped tarragon
  • 1/2 to 1 cup soft goat cheese to taste, about 4 ounces
  • Galette dough (click here for the recipe)
Directions

1. Thinly slice and wash the leeks. You should have about 6 cups. You can also substitute a sliced onion or bunch of chopped chives if you don't have enough leeks.

2. Melt the butter in a medium skillet. Add the leeks, thyme and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes.

3. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and pepper.

4. Let cool for 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsps of the parsley (or all the tarragon).

5. Preheat the oven to 400 degrees. Roll out the dough for one large galette on a counter or upside-down cookie sheet and transfer to a greased baking sheet.

6. Spread the leek mixture on top of the dough, leaving at least a 2-inch border around the filling. Crumble the cheese on top then fold the dough over the filling (again, depending on how large a border you leave, you can close it up completely or leave some of the filling visible in the middle).

7. Brush with the reserved egg and bake until the crust is browned - 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

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Galette Dough

This recipe from Deborah Madison's wonderful cookbook, Vegetarian Cooking for Everyon) makes enough dough for one large galette or twelve 3-inch turnovers.

-- print recipe --Galette Dough

Ingredients
  • 2 cups all-purpose or whole wheat pastry flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 12 tbsps cold, unsalted butter, cut into small pieces
  • 1/3 to 1/2 cup ice water, as needed
Directions

1. Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks.

2. Sprink the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate if the butter feels soft at all.

3. To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides, then unfold it - it should be larger than the pan (as you'll be folding it in on itself once it's filled).

4. Add the filling (fruit or vegetables) according to the recipe, leaving a border 2-4 inches wide. Fold the edges of the dough over the filling, overlapping them as you go. Depending on how much of the edge you have left, the galette will be partially or completely covered, almost like a two-crust pie.

5. Brush the top with melted butter (it will take about a tablespoon) or an egg beaten with milk or a little cream. If you're making a dessert galette, sprinkle the top with sugar (about 2 tablespoons).

6. Bake according to the recipe instructions.

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Riva Cucina

Sunday, December 23, 2007

I'd been hearing good things about Riva Cucina via my friend Naushon, my most reliable source for all things food and restaurant-related, so we decided to check it out on Thursday night. Riva Cucina is still the new kid on the block -- it was opened by Massi and Jennifer Boldrini this past April. The restaurant is located in West Berkeley in the slightly surreal Aquatic Park Center -- the center and grounds are so tidy and polished that I wondered briefly whether we had taken a wrong turn on our way to the restaurant and somehow ended up in Stepford, CT.

According to
Oakland Magazine, the brick and steel building that houses the restaurant used to be a spice factory and it still has a bit of a slightly chilly industrial feeling due to the high ceilings and exposed ceiling. Entrance to Riva CucinaThey keep the lighting quite low (you really need that little candle on the table to see your food!) and the dark wood furniture gives it a slightly cold feeling which is softened slightly by the enormous maroon velvet curtains that hang from the ceiling to divide one room (which I assume is for private parties) from the rest of the restaurant. Miniature cactuses and succulents in tiny pots grace each table - ours was a baby jade plant.

The hostess was an extremely friendly young woman with long red hair and our waitress was also pleasant and attentive in a casual way.

She brought us large glasses of lemon water and a plate of good bread with the most amazing rosemary infused olive oil. It was really addictive stuff - luckily, they offered to bring us more after we'd polished off the first round.
Bread with Rosemary-Infused Olive OilWe ordered the:

Insalata da Bietole ($9) - roasted organic red and gold beets, romaine lettuce, red onion, in a red wine vinaigrette.
Roasted Beet Salad
The salad was very good - the dressing balanced the diced beets perfectly and the whole effect was delicate and yummy. Our only criticism was that we'd have preferred the whole affair to be a bit less chopped as the cubed beets and sliced lettuce put me in mind of a Del Monte fruit cup.

Tagliatelle Bolognese ($13) - Fresh pasta with traditional pork, beef and tomato sauce, and parmigiano.
Tagliatelle Bolognese
The fresh noodles and hearty sauce (which was pretty much all meat) were simple and tasty, as they should be.

Papardelle Alle Castagne ($14) - Chestnut pasta with porcini and crimini mushrooms, red onion, butter, and ricotta salata.
Chestnut Papardelle with MushroomsAlthough this sounded both interesting and appealing on the menu, we were both disappointed by it. Although the quality of the food was high, the dish was just a little too spare - it needed some more sauce - more onions or some cream or both... The chestnut noodles were kind of mealy/pasty tasting. Eating them reminded me why I don't really like whole wheat pasta - it's too reminiscent of cardboard. Although the mushrooms were delicious - moist, flavorful and woodsy - the combination needed something more to tie it together and give it some life. Even the cheese it was topped with - ricotta salata - was too bland and not assertive enough.

Despite the reasonable portion sizes, we were too full to order dessert (I blame the bread and rosemary olive oil) though they had some nice offerings.

Our meal cost $48 with tax and 20% tip.

I'd recommend giving Riva Cucina a try.

Web site: http://www.rivacucina.com/
800 Heinz Avenue, Berkeley, CA
(510) 841-7482

Hours
Monday - Friday: Breakfast 8 - 11:30, Lunch 11:30 - 3:30, Dinner 5 - 9
Thursday - Friday: Aperitiva (Happy Hour) 4-5:30
Saturday: Dinner: 5-9
Sunday: Closed

Riva Cucina in Berkeley

Christmas Cookies With Chelsea & June

Monday, December 17, 2007

On Saturday afternoon I participated in a Christmas cookie extravangza at my friend Chelsea's house (she has a wonderfully spacious, well-equipped kitchen that she designed herself.) Chelsea and her mom, June, and I made no less than six types of cookies, including butter cookies, cinammon sledges, butterballs, walnut fudge, rocky road bars, and peanut butter bars.

The butter cookie recipe we used was handed down to June by her grandparents, Granpda and Nanna Syska. Her grandpa had typed it out for her years earlier and included adorable instructions to beat the sugar and butter until "light and fluffy, like Nanna Syska" and a warning to let the cookies cool after removing from the oven "or you will burn your tongue." It was so cute that I had to take a picture of it - see below for front and back.

Grandpa Syska's butter cookies recipe (front side)
Grandpa Syska's butter cookies recipe (back side)
Here are some pictures of the sugar cookie making process. Beginning to beat the butter, egg yolk and sugar until light and fluffy (like Nanna Syska).
Beating the butter, sugar and egg
Chelsea using the press to make the first cookie. June is in the background, hard at work on the cinammon cookies.
Chelsea about to press the first cookie
Clover-shaped cookies taking a little rest on the sheet before baking.
Pressed cookies waiting for the oven
Cooling the cooked and decorated cookies well before eating to prevent any burning of the tongue, per Grandpa Syska's thoughtful instructions.
Baked cookies cooling on the rack May all your holiday baking be as fun as this was!

Walk, Perch, Nest - Compass Goes Cage-Free

Christmas came early this year for roughly 200,000 American hens who will soon have more room to move around and engage in natural behaviors like walking, perching and nesting. Marketplace reported today that Compass Group, a huge company that owns Wolfgang Puck Catering and supplies food products and meals to companies including Target and Nodrstroms, universities including Oberlin and MIT, and many other businesses has decided to buy eggs only from cage-free hens and to use a third party to certify that the hens are truly cage-free.

Unfortunately, cage-free will not mean an end to the birds' suffering as they will most likely not be allowed to go outside and they probably will still have their beaks cut. But it will mean that they will suffer less than they do now.

While this is not quite the answer to all our poultry's prayers for deliverance, this is a step in the right direction and should be encouraged. Please join me in sending Compass Group a message thanking them for their decision and urging them to take the next step by switching to free range, organic eggs only. Visit the link below to send your message:
http://www.cgnad.com/default.asp?action=article&ID=52.

* Click here to listen to Marketplace's short report.
* Click here to read the Humane Society's press release.

No Nukes! Throw Out Your Microwave

Thursday, December 13, 2007

My mom has always been vehemently anti-microwave. There wasn't much scientific data behind her distrust but, man, it was potent! As a result, I used to avoid microwaves like the plague. However, in the past ten years or so, my vigilance has softened considerably. Although I've never owned a microwave, I had started using them to heat up my lunch at work. I'd even thought wistfully about how much easier it would be to have one at home from time to time - usually when I'd forgotten to defrost something... And (though I am ashamed to admit it now) I even advocated for the last office I worked in to buy one.

But those days are officially over! I am not a scientist or an expert on microwaves but I believe my mom was right to be suspicious of these time-saving wonder devices. They are bad for us on many levels. Here's why we need to stop using them now:

The Waves Are Dangerous

I've known you are not supposed to stand in front of the microwave while it's on (particularly if you are pregnant) since the fifth grade. How did I learn this? I read it in the users manual of the microwave my friend's mom had just bought! I figure if the manufacturer is warning you, you should probably pay attention.

Nuking Plastic Leeches Cancer-Causing Chemicals Into Food

A few years ago, I started hearing all this talk about how you should not microwave food in plastic containers because the plastic leaches carcinogenic chemicals into the food. It is supposedly worse if you're using a low grade plastic that is not certified "microwave safe" but I think we can safely assume that all plastic breaks down somewhat in a microwave (after all, look at what we now know about those Nalgene bottles everyone was so in love with - they leach cancer-causing chemicals, too, and you can't find a much higher grade plastic than a Nalgene bottle.) Granted, you can use glass but it does raise some concerns...

Nuking Food Changes Its Molecular Structure (For the Worse)

Last spring, I took a wonderful month-long Thai cooking class with Kasma Loha-Unchit, an amazing cook and sterling teacher who teaches out of her home in Oakland. Kasma has tons of kitchen knowledge and very strong opinions. One of those opinions is that microwaves are really bad for us. As if the waves and the plastic chemicals were not bad enough, Kasma added another bit of bad news -- microwaving food changes the molecular structure of that food in a way that affects our body chemistry and health, in addition to destroying some of the food's nutritional value. She quoted a study by a Swiss scientist (who got a serious smackdown from the Swiss government after his research was published.) A number of authorities have warned people not to heat breast milk for babies in a microwave several times for this reason - it denatures the milk. If it's not safe to heat milk for babies in a microwave, why would it be safe to heat food for adulst in a microwave? Studies conducted by Russian scientists in the 1970's also led Russa to ban microwave ovens in 1976 (who knew?)

The sources for this info are listed below. As I said earlier, I am not a scientist so I can't really comment on the validity of the research mentioned but I do believe that microwaves are unhealthy -- call it intuition -- microwaves give me the same "too good to be true" feeling that I've always had about non-stick cookware (which is also hazardous.)

I'd really prefer that microwaves were safe - they're quick and convenient and energy efficient. But I think we've gotta face reality before it bites us in the ass. Join me in signing on to the "No Nukes" pledge below.

The "No Nukes" Pledge

Because microwaves pose a proven risk to my health:

  • I will stop using microwaves immediately. I will heat up my food using the toaster oven, stove, and oven because I know they will not pose a health risk to me or my family, even if they are not as speedy as the microwave. And I will try to remember to take things out of the freezer far enough in advance to let them thaw naturally.
  • I will get rid of my microwave so that I won't be tempted to use it again in the future.
  • I will encourage my family and friends to do the same because I care about them.

Click here to share this post with your friends and family.

Sources:

Steamed Potatoes With Herb Butter

Wednesday, December 12, 2007

I recently tried out this simple but delicious method of preparing veggies that I'd clipped from a Martha Stewart magazine years ago.

I'd recommend using new potatoes (and/or young carrots) because the small, tender veggies steam more easily than larger, tougher ones. Waxy potatoes like yellow finns or yukon golds will work best. Martha's recipe called for tarragon, parsley and chives but you can vary the herbs in the butter -- I used what I had in the house which was parsley and thyme -- it was very tasty.

My bowl of steamed new potatoes with herb butterThe steaming is really easy way of preparing vegetables and when combined with the herbs it results in a light, fresh taste. I used these organic (because I recently learned that potatoes hold more pesticides than most vegetables) new yellow finn potatoes which have an incredible flavor and texture -- they were "like butta." Scrumptious! Tater heading into the hangar for a landing
Steamed Potatoes With Herb Butter

Ingredients

  • New potatoes, scrubbed (make as many as you need)
  • Butter, softened
  • Finely chopped italian parsley, thyme, chives, savory, tarragon, basil, etc. (be creative)
  • Salt
  • Freshly ground black pepper
Directions

1. Stir together the chopped herbs and butter in a small bowl until smooth - you can do this ahead of time and keep it in the fridge, covered - just remember to take it out in time for it to soften up.

2. Steam the potatoes (helpful to have a pot with a steamer insert) over 2-3 inches of water on medium heat until tender when pierced with a fork- roughly 15-20 minutes. If you want to add carrots, they'll steam more quickly (5-7 minutes) so wait until the potatoes are closer to done to add them to the pot.

3. Toss the hot potatoes (and carrots if you choose) in a bowl with some of the butter to coat and serve with the left over butter on the side.


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Green Gifts For Foodies

In case you're not sure what to give the food-lovers in your life for Chrismukkah, I've come up with a list of some great environmentally-friendly and socially-conscious gift ideas. These are just a jumping off point but hopefully they'll help you get started. Feel free to add your gift ideas via comments.

KITCHEN GOODS

A canvas tote bag to help your favorite foodie carry his or her haul home in eco-friendly style.
These are getting quite trendy so you have your pick of some cheekier options (including a "F*@k Plastic" tote) as well as the simpler ones you can buy at any Trader Joe's or Whole Foods, as well as at many more conventional chain supermarkets. Using these sturdy, reusable bags will help cut down on consumption of trees and petroleum and reduce landfill waste. It's nice to have a bunch of these totes for bigger shopping trips.


A stainless steel food container with several stackable compartments is the perfect thing to bring to a restaurant (I got the idea from my wonderful tree-hugger sister-in-law who brings hers whenever we go out to eat) or carry your lunch in to work or on a picnic.
You can order them online from one of the following places:
Or if you're here in the Bay Area and want to skip the shipping materials and expense, you can find them at the Ecology Center (though they were out when I was there recently...): http://www.ecologycenter.org/
    A plastic bag dryer to make it easier to re-use plastic bags for produce, etc. Just wash the used bags and hang them on the dryer then store. http://www.reusablebags.com/store/plastic-bottle-dryer-p-187.html

    An organic cotton or hemp apron (again no chemical fertilizers or pesticides). Here are a few options.

    Organic dish towels made from cotton or hemp grown without pesticides or chemical fertilizers.
    Bamboo cutting boards. These are a beautiful, durable, environmentally-friendly alternative to wood or plastic cutting boards. Bamboo does not require fertilizer or use much water and it grows amazingly quickly, making it an easily renewable resource. Bamboo cutting boards are widely available at most major home stores and even in many supermarkets.
    If you want to look for a specific brand, try to find Bambu, a company that uses organic bamboo for their products: http://www.bambuhome.com/html/prod_cuttingboards_01.html

    Antique plates, dishes, bowls, linens, serving ware, etc. You can find a cool, one of a kind gift at a flea market or antiques shop and recycle and reuse at the same time.

    A stainless steel water bottle. These bottles are catching on quickly as word spreads that the plastic bottles (even the heavy duty Nalgene ones) leech cancer-causing chemicals. Why wait? I recommend switching right now! Kleen Kanteen is one of the main suppliers of the stainless steel bottles - they come in three different sizes with a variety of tops, including a sippy top for babies. http://www.kleankanteen.com/


    FOOD & DRINK

    Buy a gift membership in an organic CSA (community supported agriculture). If you want to support local farmers directly, joining a CSA is the single best way to do it. Buying in to a local farm helps the farmers weather a drought or tough season and withstand the economic pressures of rising land prices, fluctuations in market prices, etc. It also provides you with healthy, fresh produce every week (or other week) and gives you a direct connection to the people who are growing your food. These farms tend to welcome visitors and often will host regular events at the farm to give its members a chance to roll up their sleeves and experience farm life. The more organized ones also offer a weekly newsletter which features wonderful recipes for the food you receive in your produce box that week. All in all, I think this may be my best gift idea!

    • If you live in the Bay area, EatWell Farm is a wonderful option - Nigel Walker and the other folks do an amazing job -- the food is good and the newsletter is so fricking adorable it's almost worth joining just to receive it every week. http://www.eatwell.com/
    • Full Belly Farm also has a CSA - I know from the farmers market that they have great produce. http://www.fullbellyfarm.com/csa.html
    • Those of you who are further a field can do a search for CSAs in your area at the Local Harvest web site: http://www.localharvest.org/
    Organic wine. You can buy a few choice bottles or go all out by signing up your favorite oenephile for the San Francisco-based Organic Wine Company's wine of the month club. I have some friends who got this as a wedding gift and love it.
    Organic, fair trade chocolate. You can't beat chocolate… Look for a fair trade, organic brand which will ensure that your gift was produced in a more environmentally-friendly manner and that the cacao farmer(s) received a fair price for the beans.
    Organic, fair trade coffee. Because the vast majority of coffee and cacao beans are grown in the developing world, it's even more important to buy a brand that is certified organic and fair trade by TransFair or Equal Exchange.
    BOOKS & MOVIES

    King Corn DVDs. From now until Christmas, one dollar of each King Corn DVD purchase will be donated to the Practical Farmers of Iowa’s Next Generation Program, which provides training and mentoring to aspiring young farmers. More than half of U.S. farmland is owned by people of retirement age, while the number of entry-level farmers has fallen by 30 percent in the last decades, making encouragement of young farmers a timely and urgent issue.

    DVDs of the critically-acclaimed King Corn are now available for sale online at
    http://www.kingcorn.net/.

    Conscious cookbooks:

    The Art of Simple Food by Alice Waters
     

    Vegetarian Cooking For Everyone by Deborah Madison (my review is at: http://gardenofeatingblog.blogspot.com/2007/09/vegetarian-cooking-for-everyone.html)

    From the Cook's Garden by Ellen Ecker Ogden - delicious recipes, gorgeous woodblock prints

    You can also find even more of these conscious cookbooks at Sustainable Table:
    http://www.sustainabletable.org/kitchen/cookbooks/index.html

    More intellectual food for thought:

    Kitchen Literacy: How We Lost Knowledge of Where Our Food Comes From & Why We Need to Get It Back by Ann Vileisis


    The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan or any of the other excellent books by Michael Pollan

    GRUB: Ideas for an Urban, Organic Kitchen by Anna Lappe & Bryant Terry

    Hope's Edge: The Next Diet for a Small Planet by Frances Moore Lappe & Anna Lappe

    Animal, Vegetable, Miracle by Barbara Kingsolver


    MEMBERSHIPS & GIFT CERTIFICATES

    If you feel like the food-lover in your life does not need any more "stuff", you can always go this route as there are lots of great gifts that will not clutter anyone's house.

    A gift certificate to a restaurant that uses locally-grown, organic food. If nothing comes to mind, try doing a search for a good restaurant at the Eat Well Guide's web site:
    http://www.eatwellguide.org/advsearch.cfm

    Cooking classes! You can browse through Sustainable Table's listing of conscious cooking schools here:
    http://www.sustainabletable.org/kitchen/schools/

    Make a donation to a charity working on organic or sustainable agriculture, land
    reclamation, fair trade, etc. You may want to look for a local nonprofit but here are a few ideas.

    The
    Ecology Center - the awesome organization that runs Berkeley's Farmers markets, biodiesel collective, and our curbside recycling program!

    The
    Organic Consumers Association - a nonprofit that promotes the views and interests of the nation's organic and socially responsible consumers. they campaign on food safety, industrial agriculture, genetic engineering, children's health, corporate accountability, Fair Trade, environmental sustainability and other key topics.


    Oxfam America - a wonderful international relief and development organization that creates lasting solutions to poverty, hunger, and injustice. They also do a ton of work to help farmers here in the US and around the world (think Farm Bill and way beyond) and were one of the main pioneers behind the fair trade movement. They offer some great, clever gifts through their "Unwrapped" holiday gift program (at http://www.oxfamamericaunwrapped.com/) - your donation will buy seeds, trees, sheep, chickens, goats, donkeys, etc., to help families and communities become self-sufficient.

    Heifer International - a large international nonprofit that lets you give the gift of lifestock (goats, cows (hence the name, heifer), honeybees, even a water buffalo) and training in sustainable agriculture to a family in need, so they can feed themselves, earn an income and lift themselves out of poverty. (Oxfam and Heifer have similar missions - I think one of the main differences is that Oxfam also does advocacy work to try to affect the policies that create poverty, hunger and injustice.)

    Oceana - an awesome international oceans conservation group (I used to work there so I can vouch for them) is running a holiday adopt a sea creature campaign right now at: https://salsa.democracyinaction.org/o/209/t/3790/shop/shop.jsp?storefront_KEY=330 .If you make a donation to adopt a dolphin, sea turtle, penguin, seal, whale, etc., and help protect the animals and their habitats. As a token of thanks, gift recipients will receive their choice of sea creature cookie cutters (like the turtle one at right), an acknowledgment of their adoption, facts on ocean creatures, and a sugar cookie recipe from Warren Brown, FoodNetwork star and owner of CakeLove (one of Washington, DC's favorite bakery/pastry shops.) For a donation of $100 or more, you also get an exclusive Oceana oven mitt.

    Saturday, December 29, 2007

    Grandpa Joe's Eggs

    My grandpa Joe was born in Philadelphia in 1907. He left home at 16 and joined the merchant marines which must be how he got to Rotterdam where this photograph was taken in April of 1927 (the Dutch girl is not my grandmother - they met much later in life.)

    Joe Fox (my Grandpa Joe) with a friend in Rotterdam, April 9, 1927 copyright 2015, the Garden of Eating

    Although Joe lacked formal education, he had a "great native intelligence" according to my grandmother. He could take apart or put together any kind of machine, system or gadget. He made his living setting up textile mills which meant that my mom had to move often as a child.

    Hard-boiled eggs by Eve Fox, Garden of Eating blog, copyright 2011

    I never met my Grandpa Joe - he died many years before I was born - but he was often present in our house at breakfast time when my mom made "Grandpa Joe's eggs" for my brother and me. It was, and still is, one of my favorite ways to greet the morn. I've been surprised by the extent to which it pleases me that both of my boys love it, too.

    Hand holding an egg by Eve Fox, The Garden of Eating, copyright 2014

    His creation is simple, hearty, and delicious--soft-boiled eggs broken over torn up pieces of buttered toast and seasoned liberally with salt and pepper. I always added plenty of dill to my bowl of Grandpa Joe's eggs, too. I was practically addicted to dried dill as a kid -- my mom would watch me pouring it on and jokingly ask if I'd like some eggs with my dill.

    Fresh dill by Liz Mochrie via Flickr, copyright 2014. https://www.flickr.com/photos/lizziemoch/13961980618/

    I still make Grandpa Joe's eggs when I feel like having something cozy and comforting for breakfast and I still like them best with a little dill (though I've switched from dried to fresh). Don't skimp on the butter.

    Grandpa Joe's eggs by Eve Fox, the Garden of Eating, copyright 2015

    -- print recipe --Grandpa Joe's Eggs
    Makes 1 serving

    Ingredients

    * 1-2 eggs (I suggest getting pasture-raised eggs, preferably from a hen near you)
    * 2 pieces of bread (preferably white bread or English muffin)
    * Sea salt and freshly ground pepper, to taste
    * A few sprigs of fresh dill, chopped or a sprinkle of dried

    Directions

    1. Soft boil the eggs (this takes about 5-6 minutes on my stove, though I know it's often quicker for others.)

    2. Toast the bread, butter it thoroughly and then tear it into pieces in a small bowl (a cereal bowl or soup bowl is best.)

    3. Peel the eggs and use a spoon to cut them into 4-5 rough pieces over the toast.

    4. Season with the salt, pepper, and dill to taste and toss to ensure even distribution of the spices.

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    Wednesday, December 26, 2007

    Leek & Goat Cheese Galette

    In an uncharacteristic move, I decided to make a vegetarian Christmas dinner this year. I chose this delightful recipe is from Vegetarian Cooking for Everyone and paired it with roasted baby carrots (which were absolute hell to peel but very tasty) and a fennel, orange, and butter lettuce salad.

    Christmas dinner

    I had never made a galette before and loved its free-form nature. You can leave more of it exposed than I did if you like, or you can close it up completely. Here are some photos of the process and of the resulting galette which tasted as good as it looks! The recipe follows.

    The choice of recipes was inspired by these lovely, tender-looking baby leeks I found at Monterey Market a few days ago. Here they are chopped up and ready to get sauteed. I love the vivid colors!

    Chopped leeks
    Below: sauteeing the leeks in butter and wine.

    Sauteeing the leeks in butter and wine

    Below I have rolled out the galette dough into a rough circle and added the filling, leaving enough dough around the edges to fold it in over the filling after I crumble the goat cheese on top.

    Leek and goat cheese gallette

    After adding the crumbled cheese, it's time to close up the galette - you can make as many or as few pleats as you like. The dough has a LOT of butter in it so it will stick to itself without any problems.

    Leek and goat cheese gallette

    Brushing the galette dough with the reserved beaten egg (you could also add a little milk or cream to the egg if you weren't able to save enough to brush the whole galette.)

    Leek and goat cheese gallette

    The baked galette, fresh out of the oven. Isn't it pretty? (and it tastes at least as good as it looks!)

    Baked leek and goat cheese gallette

    -- print recipe --Leek and Goat Cheese Galette
    Serves 6

    Ingredients
    • 6 large leeks, including an inch of the green
    • 3 tablespoons butter
    • 1 tsp chopped thyme
    • 1/2 cup dry white wine
    • 1/2 cup cream or craime fraiche
    • Salt and freshly ground pepper
    • 1 egg, beaten
    • 3 tbsps chopped parsley or 1 tbsp chopped tarragon
    • 1/2 to 1 cup soft goat cheese to taste, about 4 ounces
    • Galette dough (click here for the recipe)
    Directions

    1. Thinly slice and wash the leeks. You should have about 6 cups. You can also substitute a sliced onion or bunch of chopped chives if you don't have enough leeks.

    2. Melt the butter in a medium skillet. Add the leeks, thyme and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes.

    3. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and pepper.

    4. Let cool for 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsps of the parsley (or all the tarragon).

    5. Preheat the oven to 400 degrees. Roll out the dough for one large galette on a counter or upside-down cookie sheet and transfer to a greased baking sheet.

    6. Spread the leek mixture on top of the dough, leaving at least a 2-inch border around the filling. Crumble the cheese on top then fold the dough over the filling (again, depending on how large a border you leave, you can close it up completely or leave some of the filling visible in the middle).

    7. Brush with the reserved egg and bake until the crust is browned - 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

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    Galette Dough

    This recipe from Deborah Madison's wonderful cookbook, Vegetarian Cooking for Everyon) makes enough dough for one large galette or twelve 3-inch turnovers.

    -- print recipe --Galette Dough

    Ingredients
    • 2 cups all-purpose or whole wheat pastry flour
    • 1/2 tsp salt
    • 1 tbsp sugar
    • 12 tbsps cold, unsalted butter, cut into small pieces
    • 1/3 to 1/2 cup ice water, as needed
    Directions

    1. Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks.

    2. Sprink the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate if the butter feels soft at all.

    3. To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides, then unfold it - it should be larger than the pan (as you'll be folding it in on itself once it's filled).

    4. Add the filling (fruit or vegetables) according to the recipe, leaving a border 2-4 inches wide. Fold the edges of the dough over the filling, overlapping them as you go. Depending on how much of the edge you have left, the galette will be partially or completely covered, almost like a two-crust pie.

    5. Brush the top with melted butter (it will take about a tablespoon) or an egg beaten with milk or a little cream. If you're making a dessert galette, sprinkle the top with sugar (about 2 tablespoons).

    6. Bake according to the recipe instructions.

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    Sunday, December 23, 2007

    Riva Cucina

    I'd been hearing good things about Riva Cucina via my friend Naushon, my most reliable source for all things food and restaurant-related, so we decided to check it out on Thursday night. Riva Cucina is still the new kid on the block -- it was opened by Massi and Jennifer Boldrini this past April. The restaurant is located in West Berkeley in the slightly surreal Aquatic Park Center -- the center and grounds are so tidy and polished that I wondered briefly whether we had taken a wrong turn on our way to the restaurant and somehow ended up in Stepford, CT.

    According to
    Oakland Magazine, the brick and steel building that houses the restaurant used to be a spice factory and it still has a bit of a slightly chilly industrial feeling due to the high ceilings and exposed ceiling. Entrance to Riva CucinaThey keep the lighting quite low (you really need that little candle on the table to see your food!) and the dark wood furniture gives it a slightly cold feeling which is softened slightly by the enormous maroon velvet curtains that hang from the ceiling to divide one room (which I assume is for private parties) from the rest of the restaurant. Miniature cactuses and succulents in tiny pots grace each table - ours was a baby jade plant.

    The hostess was an extremely friendly young woman with long red hair and our waitress was also pleasant and attentive in a casual way.

    She brought us large glasses of lemon water and a plate of good bread with the most amazing rosemary infused olive oil. It was really addictive stuff - luckily, they offered to bring us more after we'd polished off the first round.
    Bread with Rosemary-Infused Olive OilWe ordered the:

    Insalata da Bietole ($9) - roasted organic red and gold beets, romaine lettuce, red onion, in a red wine vinaigrette.
    Roasted Beet Salad
    The salad was very good - the dressing balanced the diced beets perfectly and the whole effect was delicate and yummy. Our only criticism was that we'd have preferred the whole affair to be a bit less chopped as the cubed beets and sliced lettuce put me in mind of a Del Monte fruit cup.

    Tagliatelle Bolognese ($13) - Fresh pasta with traditional pork, beef and tomato sauce, and parmigiano.
    Tagliatelle Bolognese
    The fresh noodles and hearty sauce (which was pretty much all meat) were simple and tasty, as they should be.

    Papardelle Alle Castagne ($14) - Chestnut pasta with porcini and crimini mushrooms, red onion, butter, and ricotta salata.
    Chestnut Papardelle with MushroomsAlthough this sounded both interesting and appealing on the menu, we were both disappointed by it. Although the quality of the food was high, the dish was just a little too spare - it needed some more sauce - more onions or some cream or both... The chestnut noodles were kind of mealy/pasty tasting. Eating them reminded me why I don't really like whole wheat pasta - it's too reminiscent of cardboard. Although the mushrooms were delicious - moist, flavorful and woodsy - the combination needed something more to tie it together and give it some life. Even the cheese it was topped with - ricotta salata - was too bland and not assertive enough.

    Despite the reasonable portion sizes, we were too full to order dessert (I blame the bread and rosemary olive oil) though they had some nice offerings.

    Our meal cost $48 with tax and 20% tip.

    I'd recommend giving Riva Cucina a try.

    Web site: http://www.rivacucina.com/
    800 Heinz Avenue, Berkeley, CA
    (510) 841-7482

    Hours
    Monday - Friday: Breakfast 8 - 11:30, Lunch 11:30 - 3:30, Dinner 5 - 9
    Thursday - Friday: Aperitiva (Happy Hour) 4-5:30
    Saturday: Dinner: 5-9
    Sunday: Closed

    Riva Cucina in Berkeley

    Monday, December 17, 2007

    Christmas Cookies With Chelsea & June

    On Saturday afternoon I participated in a Christmas cookie extravangza at my friend Chelsea's house (she has a wonderfully spacious, well-equipped kitchen that she designed herself.) Chelsea and her mom, June, and I made no less than six types of cookies, including butter cookies, cinammon sledges, butterballs, walnut fudge, rocky road bars, and peanut butter bars.

    The butter cookie recipe we used was handed down to June by her grandparents, Granpda and Nanna Syska. Her grandpa had typed it out for her years earlier and included adorable instructions to beat the sugar and butter until "light and fluffy, like Nanna Syska" and a warning to let the cookies cool after removing from the oven "or you will burn your tongue." It was so cute that I had to take a picture of it - see below for front and back.

    Grandpa Syska's butter cookies recipe (front side)
    Grandpa Syska's butter cookies recipe (back side)
    Here are some pictures of the sugar cookie making process. Beginning to beat the butter, egg yolk and sugar until light and fluffy (like Nanna Syska).
    Beating the butter, sugar and egg
    Chelsea using the press to make the first cookie. June is in the background, hard at work on the cinammon cookies.
    Chelsea about to press the first cookie
    Clover-shaped cookies taking a little rest on the sheet before baking.
    Pressed cookies waiting for the oven
    Cooling the cooked and decorated cookies well before eating to prevent any burning of the tongue, per Grandpa Syska's thoughtful instructions.
    Baked cookies cooling on the rack May all your holiday baking be as fun as this was!

    Walk, Perch, Nest - Compass Goes Cage-Free

    Christmas came early this year for roughly 200,000 American hens who will soon have more room to move around and engage in natural behaviors like walking, perching and nesting. Marketplace reported today that Compass Group, a huge company that owns Wolfgang Puck Catering and supplies food products and meals to companies including Target and Nodrstroms, universities including Oberlin and MIT, and many other businesses has decided to buy eggs only from cage-free hens and to use a third party to certify that the hens are truly cage-free.

    Unfortunately, cage-free will not mean an end to the birds' suffering as they will most likely not be allowed to go outside and they probably will still have their beaks cut. But it will mean that they will suffer less than they do now.

    While this is not quite the answer to all our poultry's prayers for deliverance, this is a step in the right direction and should be encouraged. Please join me in sending Compass Group a message thanking them for their decision and urging them to take the next step by switching to free range, organic eggs only. Visit the link below to send your message:
    http://www.cgnad.com/default.asp?action=article&ID=52.

    * Click here to listen to Marketplace's short report.
    * Click here to read the Humane Society's press release.

    Thursday, December 13, 2007

    No Nukes! Throw Out Your Microwave

    My mom has always been vehemently anti-microwave. There wasn't much scientific data behind her distrust but, man, it was potent! As a result, I used to avoid microwaves like the plague. However, in the past ten years or so, my vigilance has softened considerably. Although I've never owned a microwave, I had started using them to heat up my lunch at work. I'd even thought wistfully about how much easier it would be to have one at home from time to time - usually when I'd forgotten to defrost something... And (though I am ashamed to admit it now) I even advocated for the last office I worked in to buy one.

    But those days are officially over! I am not a scientist or an expert on microwaves but I believe my mom was right to be suspicious of these time-saving wonder devices. They are bad for us on many levels. Here's why we need to stop using them now:

    The Waves Are Dangerous

    I've known you are not supposed to stand in front of the microwave while it's on (particularly if you are pregnant) since the fifth grade. How did I learn this? I read it in the users manual of the microwave my friend's mom had just bought! I figure if the manufacturer is warning you, you should probably pay attention.

    Nuking Plastic Leeches Cancer-Causing Chemicals Into Food

    A few years ago, I started hearing all this talk about how you should not microwave food in plastic containers because the plastic leaches carcinogenic chemicals into the food. It is supposedly worse if you're using a low grade plastic that is not certified "microwave safe" but I think we can safely assume that all plastic breaks down somewhat in a microwave (after all, look at what we now know about those Nalgene bottles everyone was so in love with - they leach cancer-causing chemicals, too, and you can't find a much higher grade plastic than a Nalgene bottle.) Granted, you can use glass but it does raise some concerns...

    Nuking Food Changes Its Molecular Structure (For the Worse)

    Last spring, I took a wonderful month-long Thai cooking class with Kasma Loha-Unchit, an amazing cook and sterling teacher who teaches out of her home in Oakland. Kasma has tons of kitchen knowledge and very strong opinions. One of those opinions is that microwaves are really bad for us. As if the waves and the plastic chemicals were not bad enough, Kasma added another bit of bad news -- microwaving food changes the molecular structure of that food in a way that affects our body chemistry and health, in addition to destroying some of the food's nutritional value. She quoted a study by a Swiss scientist (who got a serious smackdown from the Swiss government after his research was published.) A number of authorities have warned people not to heat breast milk for babies in a microwave several times for this reason - it denatures the milk. If it's not safe to heat milk for babies in a microwave, why would it be safe to heat food for adulst in a microwave? Studies conducted by Russian scientists in the 1970's also led Russa to ban microwave ovens in 1976 (who knew?)

    The sources for this info are listed below. As I said earlier, I am not a scientist so I can't really comment on the validity of the research mentioned but I do believe that microwaves are unhealthy -- call it intuition -- microwaves give me the same "too good to be true" feeling that I've always had about non-stick cookware (which is also hazardous.)

    I'd really prefer that microwaves were safe - they're quick and convenient and energy efficient. But I think we've gotta face reality before it bites us in the ass. Join me in signing on to the "No Nukes" pledge below.

    The "No Nukes" Pledge

    Because microwaves pose a proven risk to my health:

    • I will stop using microwaves immediately. I will heat up my food using the toaster oven, stove, and oven because I know they will not pose a health risk to me or my family, even if they are not as speedy as the microwave. And I will try to remember to take things out of the freezer far enough in advance to let them thaw naturally.
    • I will get rid of my microwave so that I won't be tempted to use it again in the future.
    • I will encourage my family and friends to do the same because I care about them.

    Click here to share this post with your friends and family.

    Sources:

    Wednesday, December 12, 2007

    Steamed Potatoes With Herb Butter

    I recently tried out this simple but delicious method of preparing veggies that I'd clipped from a Martha Stewart magazine years ago.

    I'd recommend using new potatoes (and/or young carrots) because the small, tender veggies steam more easily than larger, tougher ones. Waxy potatoes like yellow finns or yukon golds will work best. Martha's recipe called for tarragon, parsley and chives but you can vary the herbs in the butter -- I used what I had in the house which was parsley and thyme -- it was very tasty.

    My bowl of steamed new potatoes with herb butterThe steaming is really easy way of preparing vegetables and when combined with the herbs it results in a light, fresh taste. I used these organic (because I recently learned that potatoes hold more pesticides than most vegetables) new yellow finn potatoes which have an incredible flavor and texture -- they were "like butta." Scrumptious! Tater heading into the hangar for a landing
    Steamed Potatoes With Herb Butter

    Ingredients

    • New potatoes, scrubbed (make as many as you need)
    • Butter, softened
    • Finely chopped italian parsley, thyme, chives, savory, tarragon, basil, etc. (be creative)
    • Salt
    • Freshly ground black pepper
    Directions

    1. Stir together the chopped herbs and butter in a small bowl until smooth - you can do this ahead of time and keep it in the fridge, covered - just remember to take it out in time for it to soften up.

    2. Steam the potatoes (helpful to have a pot with a steamer insert) over 2-3 inches of water on medium heat until tender when pierced with a fork- roughly 15-20 minutes. If you want to add carrots, they'll steam more quickly (5-7 minutes) so wait until the potatoes are closer to done to add them to the pot.

    3. Toss the hot potatoes (and carrots if you choose) in a bowl with some of the butter to coat and serve with the left over butter on the side.


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    Green Gifts For Foodies

    In case you're not sure what to give the food-lovers in your life for Chrismukkah, I've come up with a list of some great environmentally-friendly and socially-conscious gift ideas. These are just a jumping off point but hopefully they'll help you get started. Feel free to add your gift ideas via comments.

    KITCHEN GOODS

    A canvas tote bag to help your favorite foodie carry his or her haul home in eco-friendly style.
    These are getting quite trendy so you have your pick of some cheekier options (including a "F*@k Plastic" tote) as well as the simpler ones you can buy at any Trader Joe's or Whole Foods, as well as at many more conventional chain supermarkets. Using these sturdy, reusable bags will help cut down on consumption of trees and petroleum and reduce landfill waste. It's nice to have a bunch of these totes for bigger shopping trips.


    A stainless steel food container with several stackable compartments is the perfect thing to bring to a restaurant (I got the idea from my wonderful tree-hugger sister-in-law who brings hers whenever we go out to eat) or carry your lunch in to work or on a picnic.
    You can order them online from one of the following places:
    Or if you're here in the Bay Area and want to skip the shipping materials and expense, you can find them at the Ecology Center (though they were out when I was there recently...): http://www.ecologycenter.org/
      A plastic bag dryer to make it easier to re-use plastic bags for produce, etc. Just wash the used bags and hang them on the dryer then store. http://www.reusablebags.com/store/plastic-bottle-dryer-p-187.html

      An organic cotton or hemp apron (again no chemical fertilizers or pesticides). Here are a few options.

      Organic dish towels made from cotton or hemp grown without pesticides or chemical fertilizers.
      Bamboo cutting boards. These are a beautiful, durable, environmentally-friendly alternative to wood or plastic cutting boards. Bamboo does not require fertilizer or use much water and it grows amazingly quickly, making it an easily renewable resource. Bamboo cutting boards are widely available at most major home stores and even in many supermarkets.
      If you want to look for a specific brand, try to find Bambu, a company that uses organic bamboo for their products: http://www.bambuhome.com/html/prod_cuttingboards_01.html

      Antique plates, dishes, bowls, linens, serving ware, etc. You can find a cool, one of a kind gift at a flea market or antiques shop and recycle and reuse at the same time.

      A stainless steel water bottle. These bottles are catching on quickly as word spreads that the plastic bottles (even the heavy duty Nalgene ones) leech cancer-causing chemicals. Why wait? I recommend switching right now! Kleen Kanteen is one of the main suppliers of the stainless steel bottles - they come in three different sizes with a variety of tops, including a sippy top for babies. http://www.kleankanteen.com/


      FOOD & DRINK

      Buy a gift membership in an organic CSA (community supported agriculture). If you want to support local farmers directly, joining a CSA is the single best way to do it. Buying in to a local farm helps the farmers weather a drought or tough season and withstand the economic pressures of rising land prices, fluctuations in market prices, etc. It also provides you with healthy, fresh produce every week (or other week) and gives you a direct connection to the people who are growing your food. These farms tend to welcome visitors and often will host regular events at the farm to give its members a chance to roll up their sleeves and experience farm life. The more organized ones also offer a weekly newsletter which features wonderful recipes for the food you receive in your produce box that week. All in all, I think this may be my best gift idea!

      • If you live in the Bay area, EatWell Farm is a wonderful option - Nigel Walker and the other folks do an amazing job -- the food is good and the newsletter is so fricking adorable it's almost worth joining just to receive it every week. http://www.eatwell.com/
      • Full Belly Farm also has a CSA - I know from the farmers market that they have great produce. http://www.fullbellyfarm.com/csa.html
      • Those of you who are further a field can do a search for CSAs in your area at the Local Harvest web site: http://www.localharvest.org/
      Organic wine. You can buy a few choice bottles or go all out by signing up your favorite oenephile for the San Francisco-based Organic Wine Company's wine of the month club. I have some friends who got this as a wedding gift and love it.
      Organic, fair trade chocolate. You can't beat chocolate… Look for a fair trade, organic brand which will ensure that your gift was produced in a more environmentally-friendly manner and that the cacao farmer(s) received a fair price for the beans.
      Organic, fair trade coffee. Because the vast majority of coffee and cacao beans are grown in the developing world, it's even more important to buy a brand that is certified organic and fair trade by TransFair or Equal Exchange.
      BOOKS & MOVIES

      King Corn DVDs. From now until Christmas, one dollar of each King Corn DVD purchase will be donated to the Practical Farmers of Iowa’s Next Generation Program, which provides training and mentoring to aspiring young farmers. More than half of U.S. farmland is owned by people of retirement age, while the number of entry-level farmers has fallen by 30 percent in the last decades, making encouragement of young farmers a timely and urgent issue.

      DVDs of the critically-acclaimed King Corn are now available for sale online at
      http://www.kingcorn.net/.

      Conscious cookbooks:

      The Art of Simple Food by Alice Waters
       

      Vegetarian Cooking For Everyone by Deborah Madison (my review is at: http://gardenofeatingblog.blogspot.com/2007/09/vegetarian-cooking-for-everyone.html)

      From the Cook's Garden by Ellen Ecker Ogden - delicious recipes, gorgeous woodblock prints

      You can also find even more of these conscious cookbooks at Sustainable Table:
      http://www.sustainabletable.org/kitchen/cookbooks/index.html

      More intellectual food for thought:

      Kitchen Literacy: How We Lost Knowledge of Where Our Food Comes From & Why We Need to Get It Back by Ann Vileisis


      The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan or any of the other excellent books by Michael Pollan

      GRUB: Ideas for an Urban, Organic Kitchen by Anna Lappe & Bryant Terry

      Hope's Edge: The Next Diet for a Small Planet by Frances Moore Lappe & Anna Lappe

      Animal, Vegetable, Miracle by Barbara Kingsolver


      MEMBERSHIPS & GIFT CERTIFICATES

      If you feel like the food-lover in your life does not need any more "stuff", you can always go this route as there are lots of great gifts that will not clutter anyone's house.

      A gift certificate to a restaurant that uses locally-grown, organic food. If nothing comes to mind, try doing a search for a good restaurant at the Eat Well Guide's web site:
      http://www.eatwellguide.org/advsearch.cfm

      Cooking classes! You can browse through Sustainable Table's listing of conscious cooking schools here:
      http://www.sustainabletable.org/kitchen/schools/

      Make a donation to a charity working on organic or sustainable agriculture, land
      reclamation, fair trade, etc. You may want to look for a local nonprofit but here are a few ideas.

      The
      Ecology Center - the awesome organization that runs Berkeley's Farmers markets, biodiesel collective, and our curbside recycling program!

      The
      Organic Consumers Association - a nonprofit that promotes the views and interests of the nation's organic and socially responsible consumers. they campaign on food safety, industrial agriculture, genetic engineering, children's health, corporate accountability, Fair Trade, environmental sustainability and other key topics.


      Oxfam America - a wonderful international relief and development organization that creates lasting solutions to poverty, hunger, and injustice. They also do a ton of work to help farmers here in the US and around the world (think Farm Bill and way beyond) and were one of the main pioneers behind the fair trade movement. They offer some great, clever gifts through their "Unwrapped" holiday gift program (at http://www.oxfamamericaunwrapped.com/) - your donation will buy seeds, trees, sheep, chickens, goats, donkeys, etc., to help families and communities become self-sufficient.

      Heifer International - a large international nonprofit that lets you give the gift of lifestock (goats, cows (hence the name, heifer), honeybees, even a water buffalo) and training in sustainable agriculture to a family in need, so they can feed themselves, earn an income and lift themselves out of poverty. (Oxfam and Heifer have similar missions - I think one of the main differences is that Oxfam also does advocacy work to try to affect the policies that create poverty, hunger and injustice.)

      Oceana - an awesome international oceans conservation group (I used to work there so I can vouch for them) is running a holiday adopt a sea creature campaign right now at: https://salsa.democracyinaction.org/o/209/t/3790/shop/shop.jsp?storefront_KEY=330 .If you make a donation to adopt a dolphin, sea turtle, penguin, seal, whale, etc., and help protect the animals and their habitats. As a token of thanks, gift recipients will receive their choice of sea creature cookie cutters (like the turtle one at right), an acknowledgment of their adoption, facts on ocean creatures, and a sugar cookie recipe from Warren Brown, FoodNetwork star and owner of CakeLove (one of Washington, DC's favorite bakery/pastry shops.) For a donation of $100 or more, you also get an exclusive Oceana oven mitt.