Tag Archives: cooking

Home Grown Festival and House Tour This Weekend – in Old North St. Louis

13 May

Be prepared to be inspired at the “Old North St. Louis Home Grown Festival and House Tour” Saturday, May 14, from 10 a.m. to 4 p.m. There is so much to enjoy about the redevelopment of Old North St. Louis. And AgriMissouri will be there to help celebrate every bit of it.

Just this year the community-based revitalization efforts of ONSL led to St. Louis’ first co-op grocery store, the re-opening of Crown Square, recognition by the National Historic Trust for Preservation, Habitat for Humanity’s completion of 17 new LEED platinum homes and the development of the 13th Street Garden. The self-guided tour allows visitors to visit homes and gardens and witness some of the dramatic changes of the neighborhood at their own pace. A free shuttle service will also be provided.

Tickets are available online and on the day of the event. Included in the tour booklet is a coupon for free ice cream from Crown Candy, an Old North Saint Louis landmark since 1913. For more information go www.onsl.org. To learn more about AgriMissouri, head to AgriMissouri.com.

Download Old North flyer here. pdf

And now for something completely different…

17 Mar

I know you have been thinking about what to eat in celebration of St. Patties Day. My friend Jessica has the answer.

St. Patrick’s Day Pizza: Asparagus and Potato Pizza with Pesto and Carmelized Onions

Well for St. Patrick’s Day we went a little overboard at the grocery store and bought enough toppings for TWO pizzas, so this is the first, and we’ll be making the second one tonight. We have a lot of fun with these, and it’s a great motivator to try new and sometimes strange ingredients or combinations of things we might otherwise not have considered for our weekly pizza night.

For our first pizza we chose fresh sliced asparagus spears and sliced red potatoes with carmelized onions and pesto. Lots of green and fresh spring vegetables. Ironic because it literally snowed all day yesterday. Regardless, a super fresh, green and veggie-filled pizza on a flatbread crust. This is our first time making a flatbread crust, so we gave the much-recommended Mario Batali Flatbread a try.

Here’s Jessica’s recipe.

Federal Budget Cuts

7 Mar

Hard-fought-for laws and regulations to save lives and the environment will be gutted or eliminated in budget cuts passed by the Republican-controlled U.S. House of Representatives or ordered by President Barack Obama’s team, experts say.

One cut would include The U.S. Department of Agriculture and the Food and Drug Administration. Neither agency was spared from debilitating cuts, experts say, threatening the safety of he nation’s food supply and preventing the agencies from even doing specifically what Congress and the Obama White House had demanded.

Obama’s budget did not grant additional funds requested to meet White House and congressional demands to assure the safety of meats and monitor foreign-produced food arriving at our ports. Programs for federal meat inspection, international food safety inspection and state food safety inspection were hit hard, for safety experts said.

“We are cutting programs not because we want to, but because we have to,” said Agriculture Secretary Tom Vilsack, who then added, “American families have been forced to tighten their belts, and government must do the same.”

Food safety advocates say the cuts will endanger the food supply.

Patty Lovera, assistant director of Food & Water Watch, said that the cuts make no sense and points to an expected 500 million-pound increase in the amount of beef and poultry slaughtered this year.

“The president cuts the resources for meat inspection, even while admitting that USDA inspectors will have an increased amount of meat and poultry to inspect next year. It also fails to give the FDA enough resources to put the newly passed food safety reform bill into effect on schedule,” she said.

USDA rules say that meat cannot be released for market without the presence of a USDA inspector.

Without the funding, the agency has no plans to supplement the number of inspectors in these processing plants to meet to higher volume of meat.

This means that the speed of slaughter lines will increase, as will pressure on already overworked inspectors. The obvious result is the likelihood of bad meat and poultry showing up in groceries and butcher shops, said Wenonah Hauter, Food & Water Watch’s executive director.

A few more cuts that could effect the Ozarks…