According to Chocolatier Angus Kennedy, "Supplies of sustainable cocoa are set to run out, it is that simple." There is political unrest in Africa's Ivory Coast where 43% of the worlds cocao beans are grown. The situation is made worst by a curb on international cocoa exports by new president Alassane Quattara. Sustainable Fair Trade programs in Africa are at risk and, already affecting chocolate manufacturers worldwide.
What exactly is Fair Trade? We see the words " FAIR TRADE CERTIFIED" printed on certain food labels or used in the media . I will try to explain it because this program is important in order to eliminate poverty and, slavery in unregulated governments.
FAIR TRADE is an international monitoring and certification system that guarantees a minimum price under direct contracts, prohibits abusive child labor, and promotes environmental sustainability. The Fair Trade system guarantees that farmers receive a “floor price” for their product.. Producers receive $150 per metric ton above the world price if the world price rises above the Fair Trade floor price. This gives farmers the stable and sufficient income they need to support their families with dignity. Fair Trade prohibits abusive child labor, forced labor and, slavery. Farms are monitored once per year to ensure that all conditions are met. Fair Trade cocoa comes from Belize, Bolivia, Cameroon, Costa Rica, the Dominican Republic, Ecuador, Ghana, Nicaragua, and Peru.
Can Chocolate save planet Earth from global warming? There is alot less rain-forest than there used to be. Deforestation is occurring because of the high demand for wood and, it is more profitable than growing food crops. Every time a tree is cut or burned more carbon is released into the air and, the planet gets warmer. Also, after a tree is cut down in the rain-forest the land becomes hard and, turns yellow and, it is impossible for another tree to flourish.
Because the cocoa plant grows under the forest canopy, worldwide chocolate manufacturers are scrambling to invent ways to save the rain-forest. Some companies are partnering in buying land in Central America and, Africa then sharing their crops. The American Mars,Inc. is developing a Carbon Credit Program that is educating farmers on how planting annual crops like corn, beans and, cocoa enrich the dirt so, it can once again support and, replace the tall canopy trees.
No only can chocolate help save the planet but, we all know it has many health benefits. It contains Flavonoids , a potent antioxidant which protects the body from aging and, high blood pressure.
As Valentine"s Day approaches be aware of where your chocolate comes from. Read the label and, look for Fair Trade and, also try to consume more dark chocolate , it has less fat and, more health benefits.
Mardi Gras
http://www.history.com/topics/mardi-gras
Mardi Gras 2011 officially started on Jan.6th, the Epiphany or "Twelfth Night." In New Orleans the celebrations begin that night until Fat Tuesday which this year is on March 8th; it is always the day before Catholic Lent. Every weekend the parades roll all over the city and, there are lots of parties and Balls to attend and, beads to collect.
Beads are worn everywhere during Mardi Gras season. Unlike what you hear, you do not have to show body parts to earn beads !!! They are exchanged amongst friends or, caught from the parade floats or, French Quarter balconies.
So, I have decided to post some classic Cajun dishes explained in very easy steps because I really want you to enjoy and, experience the treasured culture of the beautiful Cajun people.
Spices are a big ingredient in Cajun food....and, I'm not talking just about hot sauces or cayenne pepper... Cajun cooking requires alot of layering of flavors . Unlike most American dishes where you shake a seasoning mix on a chicken breast then throw it in a pan...Almost all ingredients require their individual seasoning at different times. This is what creates that "wow" when you taste properly cooked Cajun food.
There are many Celebrity Chefs and, food companies that brand their own Cajun seasoning mixes, I am begging you not to waste your money on them. There is no such thing as one Cajun Seasoning. You can't season meat with the same spices for fish or ,vegetables. Also, store seasonings contain way too much salt. I am obsessed with eliminating salt and, I don't believe in cooking with it; I only use salt in pasta water or to finish a dish.
~~~~~~~~~~~~~
Below is a basic recipe for Cajun seafood seasoning...Make a big batch and, use it for blackened fish, shrimp , scallops, etc...Remember this is a basic recipe, I encourage you to alter to your taste.
1/4 cup of sweet paprika , 2 tablespoons onion powder, 3 tablespoons garlic powder, 2 teaspoons cayenne pepper, 1 teaspoon white pepper, 1 teaspoon black pepper, 2 teaspoons dried thyme, 2 teaspoons dried oregano. Thoroughly mix all ingredients.
Now how simple is that? Below is a recipe for Blackened Catfish but, you can use any solid white meat fish like Cod, Sole, or especially Redfish. Serves 6 hungry guests.
First you must own a seasoned cast iron frying pan for this recipe.....You can't be a Cajun Chef without one. Second, turn on your range hood fan to high.
6 (6-8 ounce) Catfish Fillets (Remove the dark meat from the bottom)
3 sticks of Sweet UNSALTED butter - melted
Heat cast iron frying pan on stove or gas grill to smoking point. Heavily baste both sides of fish fillets with melted butter until well coated; then sprinkle seasoning mix generously and, evenly on both sides of fillets, patting it in by hand.
Pour 2 T. of melted butter into hot pan then immediately place 2 fillets and, pour 1 T. of melted butter on top of each fillet. (Be careful, the butter can splash)
Cook uncovered over the same high heat until the bottom of fillets look charred. This should take about 3 minutes. Do not just brown the fish, it is called Blackened for a reason.
Turn the fillets over and, again pour 1 T. of melted butter over each fillet.
Cook about 3 minutes more, until they are charred also.
Repeat for all fillets....You might have to scrap the bottom of the frying pan between new fillets.
Above is a picture of the finished dish. I know you will love fish cooked like this. Blackening is a method and, it can be applied to cooking meat and, vegetables with adjusting your seasoning.
Disclaimer- This is a recipe, I am not responsible for fires. :)
Mardi Gras 2011 officially started on Jan.6th, the Epiphany or "Twelfth Night." In New Orleans the celebrations begin that night until Fat Tuesday which this year is on March 8th; it is always the day before Catholic Lent. Every weekend the parades roll all over the city and, there are lots of parties and Balls to attend and, beads to collect.
Beads are worn everywhere during Mardi Gras season. Unlike what you hear, you do not have to show body parts to earn beads !!! They are exchanged amongst friends or, caught from the parade floats or, French Quarter balconies.
So, I have decided to post some classic Cajun dishes explained in very easy steps because I really want you to enjoy and, experience the treasured culture of the beautiful Cajun people.
Spices are a big ingredient in Cajun food....and, I'm not talking just about hot sauces or cayenne pepper... Cajun cooking requires alot of layering of flavors . Unlike most American dishes where you shake a seasoning mix on a chicken breast then throw it in a pan...Almost all ingredients require their individual seasoning at different times. This is what creates that "wow" when you taste properly cooked Cajun food.
There are many Celebrity Chefs and, food companies that brand their own Cajun seasoning mixes, I am begging you not to waste your money on them. There is no such thing as one Cajun Seasoning. You can't season meat with the same spices for fish or ,vegetables. Also, store seasonings contain way too much salt. I am obsessed with eliminating salt and, I don't believe in cooking with it; I only use salt in pasta water or to finish a dish.
~~~~~~~~~~~~~
Below is a basic recipe for Cajun seafood seasoning...Make a big batch and, use it for blackened fish, shrimp , scallops, etc...Remember this is a basic recipe, I encourage you to alter to your taste.
1/4 cup of sweet paprika , 2 tablespoons onion powder, 3 tablespoons garlic powder, 2 teaspoons cayenne pepper, 1 teaspoon white pepper, 1 teaspoon black pepper, 2 teaspoons dried thyme, 2 teaspoons dried oregano. Thoroughly mix all ingredients.
Now how simple is that? Below is a recipe for Blackened Catfish but, you can use any solid white meat fish like Cod, Sole, or especially Redfish. Serves 6 hungry guests.
First you must own a seasoned cast iron frying pan for this recipe.....You can't be a Cajun Chef without one. Second, turn on your range hood fan to high.
6 (6-8 ounce) Catfish Fillets (Remove the dark meat from the bottom)
3 sticks of Sweet UNSALTED butter - melted
Heat cast iron frying pan on stove or gas grill to smoking point. Heavily baste both sides of fish fillets with melted butter until well coated; then sprinkle seasoning mix generously and, evenly on both sides of fillets, patting it in by hand.
Pour 2 T. of melted butter into hot pan then immediately place 2 fillets and, pour 1 T. of melted butter on top of each fillet. (Be careful, the butter can splash)
Cook uncovered over the same high heat until the bottom of fillets look charred. This should take about 3 minutes. Do not just brown the fish, it is called Blackened for a reason.
Turn the fillets over and, again pour 1 T. of melted butter over each fillet.
Cook about 3 minutes more, until they are charred also.
Repeat for all fillets....You might have to scrap the bottom of the frying pan between new fillets.
Disclaimer- This is a recipe, I am not responsible for fires. :)
Hunger & Clean Water Charities
http://feedingamerica.org/
Feeding America is a domestic hunger relief charity. They operate a nationwide network of food banks to more than 37 million low-income people facing hunger in this country. With high unemployment and, rising living expenses everywhere, these numbers are rising by the minute. Visit this website and, make a donation or, enter your zip code in the locator box to find the nearest food bank and, volunteer a few hours a week.
Feeding America is a domestic hunger relief charity. They operate a nationwide network of food banks to more than 37 million low-income people facing hunger in this country. With high unemployment and, rising living expenses everywhere, these numbers are rising by the minute. Visit this website and, make a donation or, enter your zip code in the locator box to find the nearest food bank and, volunteer a few hours a week.
http://www.charitywater.org/
Charity Water is a non-profit organiztion bringing clean and, safe drinking water to people in developing nations. The reason I choose this charity is because 100% of public donations directly fund the water projects. In America we take clean running water for granted. Imagine having to walk for many miles to a well just for 1 gallon of water per day. All size donations are accepted.
Charity Water is a non-profit organiztion bringing clean and, safe drinking water to people in developing nations. The reason I choose this charity is because 100% of public donations directly fund the water projects. In America we take clean running water for granted. Imagine having to walk for many miles to a well just for 1 gallon of water per day. All size donations are accepted.
The Bellini Cocktail
Bellini
The “Bellini” cocktail was born in the Summer of 1948 at Harry’s Bar in Venice, Italy. Its creator, Mr. Cipriani, (owner) decided one day to make a fresh and sparkling cocktail for those hot days, and gave it the name “Bellini” in honor of the famous painter, who's works were being exhibited that Summer in Venice.The original “Bellini” has two parts of Prosecco (white sparkling wine) , one part of fresh white peach juice, and a few drops of fresh raspberry juice. Now you have an good reason to drag out your Jack LaLaine Juicer.
HARRY'S BAR
Farmer's Markets
Taste - Taste - Taste and more Taste !!!
The produce is fresher and, has more vitamins because it came from the field to the market to your table.
Local farmers use less chemicals and, pesticides than commercial farms.
You're not contributing to the use of fuels needed to truck produce thousands of miles to supply supermarkets.
You have the opportunity to talk to the farmer who grew your produce. Farmers have a wealth of information to offer . Ask about freezing, cooking, pickling, etc....they know everything there is to know about their product.
You are also helping the local farmer afford his land and, business. These days even farm taxes are skyrocketting. It's a sad day when farms close because of expenses.
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