Saturday, January 27, 2018

Fungicide Attracts Honeybees




When given the choice, honey bee foragers prefer to collect sugar syrup laced with the fungicide chlorothalonil over sugar syrup alone, researchers report in the journal Scientific Reports.
The puzzling finding comes on the heels of other studies linking fungicides to declines in honey bee and wild bee populations. One recent study, for example, found parallels between the use of chlorothalonil and the presence of Nosema bombi, a fungal parasite, in bumble bees. Greater chlorothalonil use also was linked to range contractions in four declining bumble bee species.
Other research has shown that European honey bees have a very limited repertoire of detoxifying enzymes and that exposure to one potentially toxic compound -- including fungicides -- can interfere with their ability to metabolize others.
"People assume that fungicides affect only fungi," said University of Illinois entomology professor and department head May Berenbaum, who led the new research with postdoctoral researcher Ling-Hsiu Liao. "But fungi are much more closely related to animals than they are to plants. And toxins that disrupt physiological processes in fungi can also potentially affect them in animals, including insects."
Continue Reading.

NOTE:  The annual Local Food News Updatefood update is underway!  
We hope that this is a great New Year for all creatures!

Saturday, July 15, 2017

the Heirloom Expo - September 2017



 the Heirloom Expo - September 5th – 7th, 2017 in Santa Rosa, CA2017



7th annual National Heirloom Exposition on September 5, 6, 7 in Santa Rosa, California.  We are again seeking volunteers to help us spread the word. We need your help especially if you live on the West Coast and would like to distribute brochures to let people know about the expo, please email us at info@theheirloomexpo.com.  Please consider sharing the info with your garden groups, educational organizations, churches, pure food societies, etc.
   
The National Heirloom Expo features three full days of nationally and internationally acclaimed speakers that include Vandana Shiva, Ronnie Cummins, Jeffrey Smith, Robert Kennedy, Jr., along with many more.  More than 4000 varieties of local produce will by displayed.  Purchase gardening supplies, seeds, sustainable living goods, and so much more from 300 vendors.  The exhibit hall will be home to more than 150 heirloom related exhibits.
 
Please email us at info@theheirloomexpo.com and let us know how many brochures you can distribute to let more people know about this exciting event.

Why send them photos and stories pertaining to your or another’s garden.
Please email your photos and stories to seeds@rareseeds.com and to the attention of Kathy.
 
Local Food is Asking the question:

“Why is seed preservation of great importance to all Eaters?”. 

Hope you, or someone you know makes it to 

Heirloom Expo 2017!







Monday, June 19, 2017

Will GMO Mustard Be On Your Table?

 The beauty of local food for body and appreciation is everywhere in richly colored flowers and ripening fruits!  Each year greater numbers of people, young and old take to growing some of their own food with most throwing in a few flowers.  They may grow in deep raised beds or in pots hight up on a second story balcony.  Not only gardens but chickens.  More and more when walking through neighborhoods you can expect to hear the soft clucking of hens or get glimpses of the small, uniquely designed chicken  houses.  Speaking of birds, Bloomington is now designated as a Bird City! 

Summer definitely arrived early in Indiana.  Many June plants are in resplendant glory, while others have already exited the scene, chickory is beginning a season of full on bloom, perrenial Butterfly Weed, Asclepias tuberosa,  joins the color show with its dynamic orange!   The early heat and many heavy storms has been a challenge to plants and local growers.  One good thing thus far is that farmers have already had one early harvest of their hay fields.

So why the title?  Read on.




“Monsanto and Bayer, Dow and Dupont, and Syngenta and ChemChina. They control more than 65 per cent of global pesticide sales. Serious conflicts of interest issues arise, as they also control almost 61 per cent of commercial seed sales.”



Say no to GM mustard


There are formidable social, economic and environmental reasons why it should not be cultivated

The manner in which the Genetic Engineering Appraisal Committee (GEAC) recently cleared the proposal for genetically modified (GM) mustard is extraordinary to say the least. It makes a mockery of the commitment in the Bharatiya Janata Party manifesto that “GM foods will not be allowed without full scientific evaluation on the long term effects on soil, production and biological impact on consumers”. The Prime Minister had delighted consumers by lending his weight to the promotion of organic food. On the other hand, GM and organic are completely incompatible.
The alluring promises of higher yield and lower pesticide usage which induced many, including myself as Textile Secretary to the Government of India in the 1990s, to welcome Bt cotton have now been belied. Despite increased fertilisers and irrigation, the expectations of enhanced cotton yield have not been realised. Most of the countries that have higher cotton yields than India do not grow GM cotton. The package of promises sold to us did not reveal all of this. If I had an inkling of the future at that time, Bt cotton would not have been introduced in India.


Yields as a touchstone

We would now be foolish in accepting the yield promises of the GM variety of mustard, a crop which is an integral part of every Indian’s food. Ab initio the yield claims on which GM mustard has been cleared are not even remotely reliable — being based on comparisons with 30-year-old cultivars, and not on more recent high-yielding hybrids. The highest yields in mustard are from the five countries which do not grow GM mustard — U.K., France, Poland, Germany and Czech Republic — and not from the GM-growing U.S. or Canada (see graph based on FAO data). If India is desirous to increase its mustard yield rapidly and safely, this can be done by adopting the practice of System of Mustard Intensification, for which successful trials have been done in Bihar through a World Bank project. Results showed higher yields and better income. All this without the spraying of any toxic herbicides, which is the undisclosed story of GM mustard.
GM mustard’s yield increase claims have been successfully challenged now, prompting the crop developers and regulators to retract on that front — it is another matter that many reports continue to claim that GM mustard will increase yields.

Gaps in evaluation

There have been numerous severe deficiencies in the evaluation process of GM mustard. The risks to health, environment and agriculture have not been evaluated even through those inadequate tests which were conducted at the time of Bt brinjal examination, though mustard is far more extensively grown and consumed than brinjal.
HT (herbicide tolerant) GM crops have been condemned by a number of medical professionals and other scientists for increasing chemical herbicide use, leading to serious health conditions — at all stages, but most worryingly at the foetal stage. A scientific report from Argentina found a fourfold increase in birth defects and a threefold increase in childhood cancers in HT soya areas. Shockingly, the GEAC has conveniently omitted to have any herbicide-related studies. A small committee was constituted to “examine” the safety dossier — the tests that were done and the deliberations of GEAC were shrouded in secrecy. After a scathing order from the Central Information Commission, the GEAC made a sham of public consultations, through an opaque and perfunctory eyewash process.

 

The U.S. is a prime example of a country which has galloped into the GM mode of agriculture. Studies have shown a strong correlation between growth of GM crops, the herbicides they promote, and diseases such as acute kidney injury, diabetes, autism, Alzheimer’s and cancers in the past 20 years in the U.S. Seventeen of the 20 most developed countries — including Japan, Russia, Israel and most of Europe — refuse to grow GM crops. An unacceptable marketing trick, that of promotion of a “swadeshi” GM, is being used to break down resistance to GM crops in India’s vast market, ignoring that safety concerns are the same — swadeshi GM or not.

Losses and pernicious effects

The GEAC had itself rejected a similar HT GM mustard proposal by Bayer in 2002. The same reasons apply now. A herbicide-tolerant crop promotes constant exposure to a single herbicide — which eventually results in weeds becoming resistant. Over 20 species of weeds in the U.S. are now resistant to Monsanto’s glyphosate-based herbicide. As desperate farmers tried to control these “superweeds”, there was a tenfold increase in use of glyphosate in 16 years.

Please continue reading.




T.S.R. Subramanian is a former Union Cabinet Secretary
This article originally appeared in the Hindu.com

For more on GM Read the Food News articles at http://www.greendove.net/foodnews.htm

Thank you!  May we each have an abundance of healthy, regenerative foods and environments!

Food Fairy

Monday, April 17, 2017

Local Food News Update



 Image from Wikicommons

Hello and thank you for coming to this page.  I hope that you will visit Local Food and read some of the news.  We've titled this year as the year of Food Heritage - Opportunities and Choices.  Because you are paying attention, you are aware of the importance of seeds, bees, water and other factors that directly impact the quality of our health and the environment.  Yes, there is something every one can do to say YES to what remains of of our local, national and global food resources.  We have the opportunity to support, develop and enrich regenerative and sustainable food systems.  As eaters, it is our job to expect the healthiest food for everyone, because to be a great community or nation recquires healthy minds and bodies at every stage of life.  Healthy food, air, soil  and water systems are necessary because what is in the water, air and soil is in every bite we consume.

Since 2001 LOCAL FOOD BLOOMINGTON has been offering information 
on where we eat; community resources, regenerative gardening and food news
  that directly applies to the how, and the why of what we have available on our
tables and how it connects each of us to our national and global food systems.
 Baking, Coffee Shops, Breweries, Wineries, Restaurants, Food News, Blog,    
 Community Food Resources for those in need, Food Education, Food Words,
 Food Books, Recipes, Farmers Markets, Gardening Resources, Wildcrafting  

 You will find articles or connections to these topics and more!

~The Difference Between Open Pollinated Seeds, Hybrids and GMO's
~What is a Seed Bank?
~Community Seed Libraries
~Bees
~States and Counties Can Ban GMO Crops Despite Federal Laws
~Milwaukee County To Be Home To Largest Urban Organic Fruit Orchard In US
~Franklin Electric Acquires US Groundwater Distribution Companies in Indiana
~Fraking
~Chef Interview with Chris Swartzenruber Upland’s Executive Chef
~Swanton Strawberry Farm
~Cuba's Organic Honey Exports Create Buzzas Bees Die off Elsewhere
~Indian Traders Boycott Coca-Cola for
Straining Water Resources'
~Lemongrass
~Free Food Education



Read the updated Food News at http://www.greendove.net/foodnews.htm
Visit the updated Local Food site at http://www.greendove.net/localfood.htm

Thank you,
LOCAL FOOD Fairy

“The nation’s fiscal health is dependent upon the health of the next generation. When we consider the cost of inaction in a matter of national security, lives are at stake.” Debra Eschmeyer, Co-Founder of Food Corps

Wednesday, April 05, 2017

Spring Update for Local Food


 Spring Salad of Dandelion, Kale, Cleavers and Redbud Blossoms



I am finally be getting the Local Food Bloomington website updated! It seems that there are more things to juggle or as I age, am getting a bit slower.   There is tweeking to be done as well as my completion of Food News which I hope will be published by Sunday.  It will continue its look at seed and their importance, establishing seed banks, bees; our connections through the Indiana Holistic Health on open-polinated seed and heirloom plant resources - http://www.indianaholistichealth.net/gardeningresources.htm.  Edible Education, Science and Cooking, and more.

Abundance of Local Food to you!
Local Food Fairy Patricia

Tuesday, March 08, 2016

The Beauty of Bees And Self-Reliance: A Conversation with Author Susan Brackney

Hello Local Food Readers,

Local Food Bloomington is delighted to introduce our readers to Becky Holtzman.  



The Beauty of Bees And Self-Reliance: 
A Conversation with Author Susan Brackney


At the very start of her funny and fact-packed 2009 book, PlanBee: Everything You’ve Ever Wanted to Know About theHardest-Working Creatures on the Planet, Bloomington author Susan Brackney asserts her interest in self reliance. It was this desire for self-reliance that led to home ownership and fueled a hankering for chickens, which in turn became a path to beekeeping.

For ten years, from the mid-90s to mid-2000s, Brackney moved every single year. As a student earning her Bachelors in English at IU, the annual moves were not so unusual. But after graduating, she still found herself moving from one awful rental to another. Landlords aren’t typically amenable to allowing renters to dig garden plots, so she had abundant—but unsatisfying—container gardens; her spare time was spent reading about homesteading. As Brackney says, she was “pining for land.” Her first homestead was an 850 square foot house on a half-acre inside the city limits.

“My realtor explained that a property like this was only a step above camping, but there were these huge old walnut trees….” (You can hear affection for those trees in her voice.) Family helped build a 144 square foot greenhouse, which was cozy on snowy winter days. Brackney started growing much of her own food, canning, and cultivating loofah gourds.

“Because,” she says, “why not?”

Brackney really wanted chickens, but a civic battle was raging at the time: chickens were personae non gratae inside the city limits. Honeybees, however, were considered to be “invertebrate livestock.” When a friend gifted her the beekeeping equipment he found at a yard sale, a beekeeper was born.

Brackney has an  of her great-grandfather and grandfather peering into a hive, knee-deep in summer grass. She’s not sure that any beekeeping skills were passed down to her, though. In fact, she ruefully laughs about being beehive-less this winter, following major bee challenges last autumn.

“Have you ever experienced laying workers?” she asks, laughing. “That was a hot mess of a hive.” Laying workers are an unholy disaster, in which the female worker bees decide the queen is no longer up to the job of laying eggs, and start laying their own—unfertilized—eggs. This results in a bunch of (mostly) useless drones, and spells the demise of the hive. Brackney tried the “shake out and forget” trick, dumping the laying workers away from the hive, but to no avail. February 2016 finds Brackney bee-less, but planning for spring.

“My beekeeping mentor was very old school—he had many, many tricks up his sleeve for ‘working the girls,’ as he put it, to maximize honey production. I’m more hands-off.” Brackney says she’s not in it for the honey, and that she’s more likely to put her ear up to one of her hives and give a it a gentle knock, listening for the bees inside, than she is to open it and start poking around.

“Opening a hive is like cracking open a chest for heart surgery. I really don’t want to, unless absolutely necessary.”

Bees boast a social structure that’s both fluid and organized, with most bees having the chance to work at different jobs during different life stages. The youngest bees care for brood, graduate to housekeeping, serve a stint as an undertaker hauling out dead bees, and then move on to foraging in the wider world. Some bees become entrance guards. A honeybee sting means death for the insect, and it’s their last resort when feeling threatened; a honeybee will typically buzz an intruder several times before stinging.

Brackney maintains that discretion is an important skill in beekeeping: while immediate neighbors absolutely should know there’s a beekeeper at work, ideally the bees are managed so efficiently that nobody even knows it’s happening. Checking bees during the week, when neighbors are at work, is a great way to stay on the down low. If one diligently keeps the hive from swarming, and gives away plenty of honey, chances are good that bees will be welcome in the neighborhood.

The pollination of local gardens and orchards is an added benefit of keeping bees. Large commercial orchards—think the acres of almond trees in California, or the orange groves in Florida—truck in mass quantities of beehives seasonally, paying thousands of dollars for pollination services. In fact, this is how many larger-scale beekeepers make their primary income; honey and beeswax are secondary products.

I once heard an older beekeeper, one of the gentlest men I’ve ever met, insist that the way to restore the honeybee is to train thousands more hobby beekeepers, and not have so many giant commercial beekeepers. Who knows if that would do the trick, but many scientists do think that large-scale commercial beekeeping has helped contribute to honeybee decline, by encouraging the spread of disease to already-stressed-by-travel colonies.

Small is sweet.

The more we can do for ourselves and our communities (human and ecological), the better, and everyone benefits when we invest in our local foodshed Brackney points out that the expensive spinach trucked in from California has lost some of its nutritional value by the time it gets to our plates. Paying a bit more for locally grown food that is in the prime of its nutrient-rich life might save us more in the long run, from the fossil fuels used for transport, tothe value of keeping our dollars in local circulation, to the personal well-being we support when we eat the freshest food possible.

As for the honeybees: you don’t have to keep a hive to support these hard-working pollinators. You can plant blossoms that bees love, in large swaths of your yard. Honeybees practice flower constancy, which means that once a bee finds a flower variety she likes, she’ll work it until there’s nothing left, to the exclusion of other plants. Make it worth her while to visit your yard. Susan created this awesome garden map to give you ideas, and it’s great for welcoming pollinators of all




kinds, including native bees and even hummingbirds. You can also provide a water dish – a shallow saucer with small pebbles for bees to perch on will do. And naturally, you’ll want to stay away from herbicides and insecticides that can harm bees.

Beekeeping is a humbling art—the “right” answers are sometimes elusive, and often you just do the best you can, that moment. Brackney confesses she’s not religious, but when she looks inside a beehive, with its order and systems, she feels awe.

“It’s hard not to believe something powerful is at work,” she sighs. By supporting the bees in their efforts, we all can participate in that “something powerful.”


Find Susan Brackney:

Other Great Books about Bees:
HoneybeeDemocracy, Thomas D. Seeley (Princeton University Press, 2010)
Top-BarBeekeeping: Organic Practices for Honeybee Health, Les Crowder andHeather Harrell (Chelsea Green Publishing, 2012)

Becky Holtzman is a painter and Reiki practitioner in Bloomington, Indiana. A keeper-of-bees from 2011-2015, she hopes to have a beehive or two in the near future. You can find her art at beckytomato.com and her Reiki practice at orangeflowerhealing.com.

*NOTE:  Read More about bees in the Food News

Thursday, February 18, 2016

Local Food Updates and Food News

Hello Local Food Readers,

A lot has happened since the last posting of food events.  It is now easy to see the updating that I have been speaking of for many months.  Many of Local Food pages have been updated (more to come), including  Food News  that has of information about food both in the Bloomington area, but global connections of interest.





2016 is the Year of Pulses which are legumes, beans and peas.  The intro page to Local Food has a list of some remaining heirloom seeds; some names are familiar and many are not.  Following are links to a few of the Food News Articles.  Disturbing article on 90% of the certified organic corn now sold in the US comes from Europe!  A pleasing interview with Executive Chef Padraig Cullen of the Upland in Bloomington, Indiana as well as a luscious pear processing article by Glenda Breeden who has been processing food for her family table most of her life.   There is lots going on in the EU as more than 50% of countries have now banned Monsanto and many others pulling Roundup and other products off their shelves.  We continue to keep a focus on bees, fraking (as water must be protected) and much more.  

Follow us on this blog and explore the Local Food website
Follow us on Twitter  though new to this, we hope to regularly post.



Sunday, January 17, 2016

Dear Local Food Reader,

HAPPY NEW YEAR 2016.

I began the year mostly disconnected to technology which has me a few weeks off my to do calendar.  As previously mentioned, Local Food and Food News are being updated at this moment and as much as hands can handle is being done to get it up online.  Local Food is excited about this forthcoming issue.  Yes, I admit to being excited with every update.  And yes, again, I am hopeful that there will be more frequent postings.

Upcoming food events that you may find of interest.

The Indiana Cooperative Develoment Center is fortunate to have received funds from the Howard Bowers Fund and the Ralph K Morris Foundation for scholarships to Up & Coming 2016.  Deadline for applications is 1/20/16 with notification by 1/31/16. Go to the Resources Page for more information.



*SUSTAINABLE FOODS SUMMIT
San Francisco, January 20 - 22, 2016
 
*Compost & Soil Health: 2016 EcoFarm Pre-Conference  - Wednesday, January 20, 2016 with Bruno Follador, director of the Living Soils initiative at The Nature Institute.  A pre-conference workshop at the 36th annual EcoFarm Conference in Pacific Grove, CA

 *Annual Ecological Farming Conference January 20 - 23rd, 2016


*The Soil and Nutrition Conference, organized by the Bionutrient Food Association/Real Food Campaign will take place from 8th February to the 9th February 2016 at the Kripalu Center in Stockbridge, United States. The conference will cover areas like nutritionists and food system advocates for a multidisciplinary conversation exploring the potential to improve food quality through regenerative agriculture that builds soil, crop and ecosystem health, xplore how soil health and crop quality are interrelated, and how a renewed focus on the food qualities that industrial agriculture forgot, flavor and nutrition – can help drive transformation with important societal benefits.


 The annual Just Food Conference will bring together over 700 organizers, community leaders, CSA members, local food advocates, urban and rural farmers, food professionals, entrepreneurs, and members of the press to participate in a full day of trainings, panels, policy discussions, and good food. Just Food's Conference programming covers national farm and food policy issues, approaches to urban agriculture, culinary and food preservation techniques, and strategies to mobilize communities in order to increase access to fresh, locally grown food.


 *Water for Food Global Conference -  organized by the will take place from 24th April to the 26th April 2016 at the in Lincoln, United States. The conference will cover areas like We are committed to ensuring a water and food secure world without compromising the use of water for other human and environmental needs. Our approach is to extend the University of Nebraska’s expertise through strong partnerships with other universities and public and private sector organizations.


*The Milk and Cultured Dairy Products Conference, organized by the will take place from 24th May to the 25th May 2016 at the Omni Severin Hotel in Indianapolis, USA. The conference will cover areas like IDFA’s Milk and Cultured Dairy Products Conference is a dynamic, information-rich meeting focused exclusively on the information that milk and cultured dairy product professionals need. Learn about the most recent developments in the category and the science behind them. Be inspired by new ideas as you network with industry peers and respected experts. Find out what’s new in ingredients, processing technology and packaging. And experience new flavors, textures and products.

 Direct to Consumer Wine Symposium (01/13-14/16 – Concord, CA)
Winter Fancy Food Show (01/17-19/16 – San Francisco, CA)
NOFA-NY Conference (01/22-24/16 – Saratoga Springs, NY) - Northeast Organic Farming Assn.


MOSES Organic Farming Conference (02/25-27/16 – La Crosse, WI)
Distillers Convention and Vendor Trade Show (03/02-03/16 – Chicago, IL)


USA Trade Tasting – Wine, Spirits, Beer (03/21-22/16 – New York, NY)
International Association of Culinary Professionals (04/01-03/16 – Los Angeles, CA)
Women of the Vine Global Symposium (04/04-06/16 – Napa, CA)

46th Annual Food and Beverage Environmental Conference (FBEC) (04/10-14/16 – Coeur d’Alene, ID)


2016 Craft Brewers Conference BrewExpo America (05/03-06/16 – Philadelphia, PA)
NYC Vegetarian Food Festival (05/07-08/16 – New York, NY)

Summer Fancy Food Show (06/26-28/16 – New York, NY)
Beer Bloggers Writers Conference (07/08-10/16 – Tampa Bay, FL)
Oxford Symposium on Food Cookery: Offal – Rejected & Reclaimed Foods (07/08-10/16 – St Catherine’s College, Oxford, UK)
* Check back for more listings on the Experimental Gourmand 

AND.....

January 22-27, 2016 International Life Sciences Institute Annual Meeting 

February 7-8, 2016  XIV International
Conference on Food Security and Nutrition





UN Food and Agriculture Organization (FAO) International Symposium:




February 29 - March 3, 2016 The Consumer Goods Forum – Global Food Safety Conference

 March 7-8, 2016 International Conference on Global Food Security





March 10-12, 2016 World Congress of Public Health Nutrition

April 21-22, 2016 2016 International Climate Conference on Climate

Change: Impacts and Responses – A Common Ground Conference






October 12-13, 20162016 International Conference on Food Studies - A Common Ground Conference


























































































Tuesday, December 15, 2015

Food for the Holidays!



Hello,

 It is the time of year when roots rise to the top of my grocery list, though some roots, I admit, never leave.  Oven roasting is quick and the results are delicious.  I have been pleased each time I simply coat the skins of sweets, onions and garlic then bake.  First the sweets and onions,  adding the oiled garlic bulb and loose cloves during the last 15 minutes. 

A roasted roots dinner of sweets potato, onion, garlic, a little local chicken and lancinato kale seasoned with
Quilter's Comfort's L.A.O. Seasoning.  Kale is steamed in a small amount of water.
 

This busy season is full of food!  Cooking, sharing, eating and appreciating!  Yes, I love food and am inspired by it and sharing it with love.   As Local Food Bloomington closes out 2015 an update to Food News and Local Food Bloomington is underway.  We hope it is up by early January 2016.

We are excited about some local food articles and interviews that will grave the update.

And a shout out to Quilter's Comfort and the range of jellies, herbal, fruit, wine and the beer jelly made from locally crafted beer (exception is the Chocolate Raspberry Stout organic) and to Wheat Ale HipHop.  More about why I mention this particular beer will appear in Food News.





If we don't make it back here before year's end, THANK YOU, and may this end of year and the NEW BE VERY WONDERFUL!

Food Fairy



Thursday, December 03, 2015

Trigos Bakery, A Family Tradition

Hello and I hope you are enjoying great celebrations!

A sweet discovery!  A tiny bakery offering traditional Mexican pastries in Bloomington.   For months I drove by the sign for bakery wondering what types of goodies it was creating.    One day, I stopped in and discovered Iban Heredia and tasted my first pastry. a CONCHITAS Pan Dulce and learned of some challenges with ordinances he is working through.  

May things be favorably resolved and more of the community have the opportunity to taste his sweets and savories.    A friend said, it is these  special little places that really are a key element in making  a community great.

To see tasty bakery postings and read appreciative comments check out Trigos Bakery on Facebook 




Thanks for stopping by and if you have the opportunity to visit Trigos Bakery, drop Local Food a note.


Delicious food to you,

Patricia

Friday, October 23, 2015

Food Chains Documentary

Dear Reader,

On Monday, October 26 at 7:00pm, IU Cinema will air Food Chains. This documentary looks at the long hours, low pay, and grueling — often abusive — conditions that the modern farm worker faces and how Americans are unknowingly complicit in the exploitation of a vulnerable population. It explores the power of consumers and voters to change this situation as they become more knowledgeable about their food’s origins and pressure corporations and the U.S. government to change the status quo.

The event is free, but ticketed.  More information about the screening can be found at:

Spread the word through your social media feeds.   The Cinema would love for you to tag them! (Facebook: Indiana University Cinema, Twitter: @IU Cinema, Instagram: IU Cinema)

Saturday, October 10, 2015

World Bread Day



 Greetings All,

October 16th is World Bread Day ! Since 2006 hundreds of bloggers from all around the world bake bread .

Whole Wheat Sourdough Boules and rolls





The idea of World Bread is to honor our daily bread by baking a loaf on this day and blog about it. 

You are invited to participate whether you be a seasoned or new baker!   Seeking inspiration?   Visit the World Bread Roundups.

For complete information about participating in this World Bread Day celebration, click the link.
http://www.kochtopf.me/world-bread-day-2015-invitation-einladung#english

Since I am taking a Sourdough Bread baking class with my daughters, I will be doing something with one of my starters.


If you participate, let us know!  Send us a picture, tell your friends!

Happy baking!

Food Fairy





Tuesday, August 25, 2015

Rose Hips - Fruits of the Rose



 
 Rose Hips
 In late autumn to winter you can find wild rose hips.  Every rose plant makes rose fruits to hold its seeds in round to oblong berries varying in size from the wild dog rose whose fruit are about the size of a pea, to the Rosa rugusa rose that has been cultivated through time into large berries.   I have seen have seen some as big, well almost as big as a golf ball!  Decades past, a wildcrafter of many years told me to always wait until after the first frost to pick my rose hips because the frost somehow transformed them, and according to him, made them better.  He also told me to be sure to never pick hips growing in a spray zone.

Depending on where you live, Rose hips are known by many names.  Some of the more common ones are Apothecary Rose, Dog Rose, Rose Hips, Hip Fruit, Hipberry, Pink Rose, Rosa canina (Dog Rose), Rosa rugosa and Wild Boar Fruit.
Many products are made from rose hips and their seeds, including teas, jellies, jam and tarts, even in soups; and in some instances used as Vitamin C for nutritional supplements.  In former times, according to A Modern Herbal the hips were an esteemed fruit.   Rose hips also contain A, D and E, Carotene, lycopene, iron and antioxidant flavonoids.  The highest vitamin content is found in the fresh hips with preserved berries having reduced levels and cooked ones, even less.   

Rose Hip Jelly available at MAKEVENTION

Since heat destroys vitamins in fruits and vegetables, the question asked is; is any vitamin C left in foods containing processed rose hips?  Yes, because Vitamin C from the hips leeches into the simmering water and then the berries are strained.  As reported in the Turkish Journal of Botany, 21, (1997), 323-327, most recipes for Rose Hip syrups and jellies, boil the fruit for 15 to 20 minutes. Thus, it is found that a great deal of the vitamin C remains in the liquid and is available to the body.
Rose Hips have a long association with the human story and you can find many herbal and plant publications containing detailed information.  For instance, you may have learned in History class that Scandinavian and British governments encouraged the gathering and use of Rose Hip as a readily accessible source of Vitamin C during World War II as a substitution for oranges.  When things get scarce people look carefully at, and with greater appreciation, traditional uses of naturally available resources.

Rose hips have been used traditionally in the treatment of stomach disorders and as a general tonic; they has also been used in the treatment of ailments such as constipation, diarrhea, gallbladder problems, some urinary tract and kidney disorders; for sciatica, gout, pains in the legs and back.  Some modern physicians also use it to support the health of persons with high blood pressure, high cholesterol, weight problems, diabetes, colds and related fever and in the treatment of some types of Arthritis and connective tissue problems.

If you are interested in more information visit your library, they probably have a great selection of herbals and of course you can do a web search and have possibly millions of pages to examine.

All that said I hope you will enjoy some Quilter’s Comfort Certified Organic Rose Hip Jelly.  It is made in small batches just like all my other products, and some tasters say that it has a taste reminiscent of cherries! You will have to decide on the taste for your self!   I will also have coffee jam and Elderberry Rose Mint jelly. 

Visit me at MAKEVENTION 2015

For more information about Quilter's Comfort products available at the 2015 MAKEVENTION CLICK HERE.

Until next time, 
Abundance of great food!


Thursday, July 23, 2015

Quilter's Comfort Takes Seasonings to Visit Indianapolis


Quilter’s Comfort Seasonings in Indianapolis




  This morning, I set out on an adventure with my friend Donna who consented to be my driver to Indianapolis so that I could approach businesses about my wonderful herbal seasonings. 

She arrived, just as I was stuffing a few GMO free corn chips from my local Coop into my mouth.   This morning’s on the go breakfast, a random selection of yogurt, corn chips and locally produced cheese. 

My intention set to have a wonderful day, our journey began with me excited and a little nervous of meeting what I hoped would be a delicious assortment of people.  I was not disappointed.  We were met with openness and interest in my L.A.O. No Nightshades products, even excitement and enthusiasm from some.  Each shop visited played out a specific note, each beckoning me to reflect upon my hearts true joy.  In the food business, many people are already aware of the role nightshade may play in some types of arthritis.  Considering the aging population and the numbers of people with inflammatory conditions, some chefs are already at work developing recipes to entice and please all their foodie clients.

In a week, The Wellness Arts Café and Quilter’s Comfort will be moving from my current studio office.   This at a time when there are aspects in my life in contrast.  I would really love to land all in one place yet what my reality is to be is still unfolding.  This uncertainty puts the logistics of my food business up in the air.  Still, I move forward with trust that things will resolve and all will be fine.  I know what I would really like my picture to look like. 

Quilter’s Comfort has everything to do with local food and those who use my products tell me that they love them! It is about sustainability, personal and otherwise.  It is about desires, wants and needs held since my earliest days.  I have always enjoyed playing with food. 

My adventure to Indianapolis showed me so many possibilities await me and my creations out in the world beyond Bloomington.  I returned from Indianapolis refreshed!
It is a very good thing to go away from where you are to reflect on the journey ahead.
Yes, I feel refreshed, still don’t know how the story will read beginning in August, but I feel deeply feed by the people and experiences!

The people I met in Indy contributed to my feeling energized and uplifted because they seemed to be where they belonged and they knew it!  I was energized like an evening at the Players Pub dancing to music that really connects with me to the point where I stop thinking about anything but being present, only following the music; and every time that happens, something really amazing happens inside me, and I am more than I imagine.  I am being my joy!



First stop was Ruth’s Keystone Café where we enjoyed great service and I ate a delicious turkey sandwich accompanied by a satisfying side salad  Donna had vegan black bean vegi soup and I forget what else, I was so caught up in looking at the place, the people and even speaking with the staff.  I enjoyed every bite of food and the place.





From there, we traveled over to Artisano’s with its clear containers of all types of herbs spices, seasonings, salts and stainless decanters filled with plain and infused olive oils.  The staff was liberal with their time and information.


 

 It was after 3:00 pm when Donna and I arrived at 3 Sisters.  By this time, I thought I was finally remembering how to relax on these types of business visits.   Waiting to meet the owner, I overheard a team member announcing to the owner that she had a visitor; to which she replied softly.  “I am not supposed to be here”.   Then she glanced at me, and immediately came out to introduce herself.  She told me that she knew she should speak with me the moment she saw my hat!”  

I pulled out my sampler book, and the aroma of the herbs wafted up from my box.  Moira Sommers took the book and carefully looked over the information.   She told me that she liked the book form.  Donna had asked that I show people my journal book I was traveling with.  It is one of Hedi Kyles forms with a cover of my bees waxed, rice paste paper.   I think it amazing that I have had found a lover of book arts forms and the second shop keeper that had attended Heron!  So many blessings in one day! Soon after we were sharing hugs!  Though I did not mention this, I really wanted her to taste my éclairs!  I felt that she would really appreciate them.

Moira open heartedly offered me so much concrete advice.  In my finalizing details this morning, I did not heed the many times; I thought to pack my wares in one of my lovely baskets.  She told me to get to the nearest Goodwill and purchase suitable basket.  I was laughing inside.  Her advice also included resources to connect with on the web and in the local community!  I may write more about that later.  It was wonderful hearing the positive interest in my herbal and arts work, and the pleasure of all the hugs and ease and general support!  




Before leaving, we took a picture in front of her first business sign, one she painted herself.  A young woman was there, maybe her daughter, I don’t know and I did not note her name, so someone reading this please let me know so I can correct that.  She was asked to join our conversation and she took this picture for us and told me if I needed the picture tweaked, send it back to her and she would improve it as necessary!  So much easy generosity!  I said something to the young woman, about my appreciation of the hugs and the general positive attitudes and her reply was, “Its all about family”. 

Moira told us how she likes to support local products and gave me an idea of how she will use my seasonings in a culinary display and then made sure we could continue to stay in touch.  I later told friends, that being there was like meeting friends that you did not know, but once meeting them, you feel like they are old friends!




 Here I am with my new seasoning display basket! 

From there, with both Donna and I feeling very energized from our 3 Sisters experience, we headed over to Massachusetts Ave, to again experience more delicious conversation and locally owned shops.  Feeling very thirsty, we ventured over to Natural Born Juices where we both enjoyed delicious Black Raspberry vegan smoothies before beginning our journey back to Bloomington.  I mentioned to maker that one of my most beloved herbal tisanes carries that same name!

Sometime, I will write more about Massachusetts Ave, visiting Homespun, and the fact that there is a block totally dedicated to locally owned businesses and locally crafted products in downtown Indianapolis!  Just as we were leaving the juice bar, we realize that it was after 5pm, and the street here seemed to be coming alive with pedestrians! 

Inspired, even, as I am to begin transition into the void; I am excited and thinking of the delicious possibilities before me.  I am also thinking about getting into the commercial kitchen and producing some Black Ruby jelly for my new markets!    

I am also thinking about my herbal and book display for Makevention on August 29th 2015 in the Bloomington Convention Center.  If you want more information about the Black Ruby, you will have to visit me at Makevention!

The world I live in is full of loving; generous and amazing people each making an effort to allow their true heart to be reflected in the way they embrace every moment whether in work or play.  Confident, expressive, joy filled people called to mind the teachings of Toltec Don Miguel Ruiz simply saying, “Mind your own story”.   I will be among the first to admit, it is easy to stay clear when surrounded by so much visible love in action and really delicious food.   

We will be visiting Indy again, very soon, just to soak up more of the great feelings, make new connections and definitely to begin an exploration of the 3 Sisters menu!  

Until next time,

Abundance of great food!