Midwest Culinary Institute Announces Retirement of Chef John Kinsella

CMC John Kinsella announces his retirement and invites you to join in the celebration.

John Kinsella, CMC, Senior Chef Instructor at the Midwest Culinary Institute at Cincinnati State has announced that he will retire effective June 30, 2012. Chef Kinsella is one of only 66 to hold the designation of Certified Master Chef in the United States through the American Culinary Federation.

Chef Kinsella has spent the last 30 years educating future chefs and cooks in the greater Cincinnati area. He is a past president of the American Culinary Federation and is the director of Les Amis d’Escoffier of Cincinnati. Prior to his arrival at Cincinnati State, Chef Kinsella worked in several prestigious properties including the Gourmet Room, Madam Prunier of London, the Grosvenor House London, the Royal Hibernian Hotel Dublin and Le Palmier of Brussels.

During his last term at Cincinnati State, Chef Kinsella is leading students through their culinary capstone and will be featuring menu items from these properties. A limited number of reservations are available for the following class dates:

May 15, 16, 22, 23, 29, 30

On June 5 and 6, Chef Kinsella will honor Auguste Escoffier- the father of modern cuisine and a personal inspiration of Chef Kinsella’s by presenting a menu from his personal apprenticeship notebooks. Cost is $40 per person with beer and wine available for an additional charge. Times for reservations are 6:00 to 7:15 PM. To make reservations, please contact Scott Holubetz at scott.holubetz@cincinnatistate.edu or call (513) 569-5814. Guests are encouraged to park in the Central Parkway garage just south of Ludlow.

Leinenkugel Brewing Co. heads to Cincinnati

What:
It’s America’s past time for more than one reason, and baseball and beer are about to get even closer as the Wisconsin-based Jacob Leinenkugel Brewing Co. heads to Cincinnati to celebrate its 145th birthday, share award-winning craft beers and host a Leinie’s tailgating party at a Cincinnati Reds’ game. With a customized Airstream trailer in tow, Leinenkugel’s is embarking on a cross-country tour, bringing along their wide-ranging craft beer portfolio, brewery memorabilia and a variety of Wisconsin cheeses.

About Leinenkugel’s Family Road Trip:
Fifth generation brewers, brothers Jake, John, and Dick Leinenkugel, will travel the U.S. to greet fans and talk beer. Teaming up with Master Cheesemakers from Wisconsin-based Sartori Cheese Company, Leinie’s will offer beer and cheese pairing insights. The leading craft brewer in the Upper Midwest, Leinenkugel’s will feature (where allowed) samples from its year-round, seasonal, and limited-release portfolio.

When:
Wednesday, May 23: The Leinenkugel Brothers and their customized Airstream trailer will be at various locations throughout the Cincinnati area, including the Great American Ball Park for the Cincinnati Reds’ game. See below contact for specific location information.

Coalition Calls on Congress to Label Genetically Engineered Foods

May 10, 2012-- Following a public comment period ending last week when the USDA received more than 365,000 public comments opposing approval of 2,4-D-resistant, genetically engineered corn, the Truth in Labeling Coalition announces the launch of a National Petition asking Members of Congress to support Federal legislation to label genetically engineered food. The Truth in Labeling Coalition is a national organization of farmers, doctors, consumers, chefs, food manufacturers, retailers, and public interest groups.

An on-line map will tally the number of people – by Congressional District -- who have petitioned their U.S. Representatives to require labeling of genetically engineered food. Signatures will be delivered to each Representative's district and Washington offices until Federal legislation is passed

Major indicators that Federal legislation to label genetically engineered food will succeed:

The American Medical Association is voting in June 2012 on two resolutions to support Federal legislation to label genetically engineered food. The American Public Health Association, the American Nurses Association, the Illinois Public Health Association, and State Medical Associations in Illinois, Indiana and California have already passed such resolutions [1]

California has collected more than 971,000 signatures to put a state ballot initiative to require labeling of genetically engineered food up for vote in November. [2]

More than 1 million people sent comments to the FDA this year in support of a Citizen Petition to label genetically engineered food[3]

20 states have introduced legislation to label genetically engineered food [4]

55 Members of Congress joined a Bi-Cameral (House and Senate), Bi-Partisan Congressional Letter to the FDA in support of the Citizen Petition[5]

Americans consistently poll between 72-96% in favor of labeling genetically engineered food[6]

More than 40 countries require labeling of genetically engineered foods, including the European Union, Japan, China, Australia, New Zealand[7]

Smartcellar Becomes “Smarter” for Wine Enthusiasts, Restaurateurs with New, Global Data Mining

Restaurateurs can now access a world of wine data, courtesy of SmartCellarsm by Incentient. Delivered via the Apple iPad, SmartCellar will log guests’ menu selection history, using the information not only to present customized suggestions each time the guest frequents the restaurant, but also chart wine enjoyment trends specific to a particular restaurant or restaurant group, geographic market, country - or even trends spanning the entire world.

This newest advancement in SmartCellar capability will begin its deployment at Incentient enterprise clients in London and Las Vegas. Guests will appreciate the customized experience that will offer them recommendations or pair their favorite selections with suggested dishes based on their selection history. Restaurants utilizing SmartCellar will enjoy access to the data gleaned from a global network. As a result, they will be able to track wine-enjoyment trends and accurately anticipate what their guests want.

“We’ve taken the SmartCellar concept, which first gave restaurants the ability to deliver limitless content and sorting capabilities to their guests, one step further," says Patrick J. Martucci, chairman and CEO, Incentient._ “Our newest release of SmartCellar is ‘smarter’ because over time, the system knows what the individual guest likes, and provides a more personal, informed experience. Restaurateurs gain access to the most intelligent, seamless data-mining capability available, which helps them better anticipate customer preferences.”

Developed by New York-based Incentient, a company creating and maintaining visionary hardware and software solutions to unite clients with their customers, SmartCellar utilizes SmartTouch technology that fully customizes interactive guest experiences while operating on a 9-inch iPad and enabling two-way communication in real time. With SmartCellar, restaurants’ menus, services, special events, social media networks and retail merchandise are brought to life for customers in a compelling, interactive format using proprietary software offering the opportunity for boundless content delivery and customization. Furthermore, SmartCellar’s plug-and-play technology is easy to manage and update and allows operators to mine for data letting them know in real time what information guests truly want and which offerings are selling best. SmartCellar is currently operating in 16 countries at the world’s best restaurants including those of Joël Robuchon, Gordon Ramsay, Andre Rochat, José Andrés and more.

With full high-resolution color display and a wireless network connection, SmartCellar is designed to be easily read and operated by guests. Ordering wine and cocktails now becomes an interactive experience with everyone at the table wanting to be part of the process. Incentient uploads wine lists and works with sommeliers, wine directors and restaurant managers to create a unique wine experience. Incentient can customize the design and the entire “look and feel” of the interface according to any restaurants specific brand image. Proprietary software offers the opportunity for boundless content and customization.

For more information, go to www.Incentient.com.

Say Cheese (Cake) Please!

Shavuot, which begins at sundown on Saturday, May 26, commemorates the giving of the Torah to the Jewish people at Mount Sinai and is also the Festival of the First Fruits.

Dairy foods such as cheesecakes, kugels and blintzes are traditionally served for Shavuot. Cheesecake is always a hit and you can make various versions from just one basic recipe. Smaller individual Mini Cheesecakes baked in cupcake pans take even less time to bake than a large cheesecake. You can also vary the fillings -- e.g., chocolate, vanilla. Substitute different liqueurs (e.g., orange, coffee, hazelnut or almond) instead of vanilla extract. You can swirl melted semi-sweet chocolate into the batter for a marbled effect. Fresh berries make terrific toppings. For praline cheesecakes, use brown sugar instead of white and garnish with pecan halves.

Hot Cheesecake makes an excellent brunch or lunch dish for Shavuot. Once you’ve tried this, it will probably become a family favorite that you’ll make all year round. Dairy delicious! Recipes by Norene Gilletz.

NORENE’S EASY CHEESECAKE

Adapted from: The New Food Processor Bible (Whitecap)

I’ve been making this recipe for years, with rave reviews! You can substitute chocolate or vanilla wafers in the crust.

Crust:
18 single graham wafers (about 1 1/2 cups crumbs)
6 tablespoons soft margarine or butter, cut in small chunks
2 tablespoons sugar (granulated or brown)
1/2 teaspoon ground cinnamon

Filling:
4 cups (2 pounds) cream cheese, cut in chunks (light or regular)
1 1/2 cups sugar
4 eggs (or 2 eggs plus 4 egg whites)
1 tablespoon vanilla extract (or 2 tablespoons lemon juice)
Topping of your choice

1. Preheat oven to 350°F.
2. For crust: Break wafers into chunks. Process on steel blade until coarse crumbs are formed. Add remaining crust ingredients and process until blended, 5 or 6 seconds. Press into sprayed 10-inch springform pan. Wipe bowl and blade with paper towels.
3. For filling: Process cheese with sugar until blended, about 15 seconds. Add eggs and vanilla extract. Process until smooth and creamy, 20 to 30 seconds longer. Pour over crust.
4. Place a pie plate half-filled with water on lowest rack of oven. Place cheesecake on middle rack. Bake for 40 to 50 minutes. When done, edges will be set but center will jiggle slightly. Turn off heat and let cheesecake cool in oven with door partly open for about one hour. It will firm up during this time.
5. Refrigerate. Add desired topping and chill for 3 to 4 hours before serving. (Can be made a day or two ahead.)

Makes 12 servings

279 calories per serving (without topping), 30.4 g carbohydrate, 0.3 g fiber, 7 g protein, 14.4 g fat (6.6 g saturated), 80 mg cholesterol, 364 mg sodium, 2.9 mg potassium, 1 mg iron, 187 mg calcium, 30 mg phosphorus

· Lighter Variation: Use granular Splenda instead of sugar. Use half cream cheese and half dry cottage cheese, 2 eggs and 4 egg whites. One serving contains 171 calories, 12.5 g carbohydrate and 9.8 g fat.

CHEESECAKE TOPPINGS

· Fresh Strawberry Topping: Cut off stem ends from 4 cups of strawberries; cut strawberries in half lengthwise. Arrange cut-side down in an attractive design over cooled cheesecake. Microwave 1/2 cup apricot preserves on High for 45 seconds, until melted. Gently brush glaze over fruit.

· Mandarin Orange Topping: Drain three 10 ounce cans mandarin oranges. Pat dry. Arrange in an attractive design over cooled cheesecake. Microwave 1/2 cup apricot preserves on High for 45 seconds, until melted. Gently brush glaze over fruit.

· Canned Pie Filling: Spoon a 19 ounce can of cherry, blueberry or pineapple pie filling evenly over cheesecake.

· Praline Cheesecakes: Use firmly packed brown sugar instead of granulated sugar. Use 1 tsp. vanilla instead of lemon juice. When cool, garnish with toasted pecan halves.

MINI CHEESECAKES

Prepare filling for Easy Cheesecake as directed. Omit crust. Line muffin pans with 24 paper cupcake liners. Place a vanilla wafer in each liner. Top with cheesecake mixture. Bake in preheated 350°F oven for 10 to 12 minutes, until set. When cooled, top each cheesecake with a large strawberry or a spoonful of thick jam. One mini contains 154 calories, 18.9 g carbohydrate and 6.8 g fat.

HOT CHEESECAKE

Source: The NEW Food Processor Bible (Whitecap)

This longtime favorite comes from my longtime friend, Roz Brown of Montreal. It makes a fabulous main dish for a buffet or brunch for Shavuot or anytime. Serve it with sour cream and fresh fruit salad or berries.

Topping:
1 cup corn flakes (or 1/4 cup crumbs)
1/2 tsp ground cinnamon
1 Tbsp brown sugar

Base:
1/4 cup butter or margarine
2 Tbsp granulated sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/2 tsp ground cinnamon

Filling:
2 cups dry cottage cheese (fat-free or regular, see Note below)
2 eggs
1/2 cup granulated sugar
dash salt
2 Tbsp cornstarch
1/2 cup milk

Use the Steel Blade to process all ingredients.

For topping: Process corn flakes with cinnamon and brown sugar until fine. Transfer to a small bowl.

For base: Process butter or margarine with sugar and egg for about 1 minute, scraping down sides of bowl as necessary. Add flour, baking powder and cinnamon. Process just until dough begins to form a ball around the blades, about 10 seconds. Pat into sprayed 8-inch square glass baking dish or 9-inch pie plate.

For filling: Process cheese for 15 seconds. Add eggs, sugar and salt. Process 15 seconds longer. Dissolve cornstarch in milk and pour in through feed tube while machine is running. Process 10 seconds longer, until well mixed. Pour over base and sprinkle with reserved topping.

Bake in a preheated 350°F oven for 1 hour. Serve hot.

Yield: 8 servings. Keeps 2 to 3 days in the refrigerator. Reheats and/or freezes well. Recipe may be doubled and baked in sprayed 9 x 13-inch glass baking dish. Baking time will be about the same.

258 calories per serving, 38.0 g carbohydrate, 0.8 g fiber, 9 g protein, 8.2 g fat (4.4. g saturated fat), 98 mg cholesterol, 275 mg sodium, 123 mg potassium, 2 mg iron, 85 mg calcium, 143 mg phosphorus

Note:
Dry/Pressed Cottage Cheese: If you aren’t able to find dry or pressed cottage cheese in your supermarket, substitute small curd cottage cheese (low-fat or fat-free). Place in a colander and press out excess liquid. You’ll probably have to add extra cottage cheese to make up for the drained liquid and processing time will be slightly longer.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She divides her time between work as a food writer, culinary consultant, spokesperson, cooking instructor, lecturer and editor. Norene lives in Toronto, and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at goodfood@gourmania.com.

Dates to Dolmas - Celebrating the Mediterranean Diet

May is National Mediterranean Diet Month and while you may not be able to relax on a black sand beach in Crete or dine al fresco on the Costa Brava, you can enjoy a taste of the Mediterranean through Oldways’ “Dietitian A Day Throughout the Month of May” program.

To showcase the delicious foods and amazing health benefits associated with this vibrant lifestyle, each day during May the food and nutrition nonprofit Oldways, and its Mediterranean Foods Alliance, will welcome a different registered dietitian as a guest blogger to The Oldways Table blog. (http://www.oldwayspt.org/blog)

Thirty-one well-known health professionals will provide personal stories and tips about the Mediterranean Diet and share a favorite Mediterranean recipe such as Salmon Berry Salad with Citrus Vinaigrette, Espinacas con Garbanzos (Spinach with Chickpeas), Mediterranean Pizza and Olive Oil Cake.

“Whether working in supermarkets, clinics, private practice or appearing on TV, registered dietitians are the bridge between knowing you should eat healthy and finding ways to actually do it,” said Sara Baer-Sinnott, President, Oldways. “This National Mediterranean Diet Month, our way of honoring their important work is to celebrate each day of May with a dietitian joining us at the Oldways Table to share Mediterranean inspired recipes and wisdom on what connects them most to this wonderful lifestyle. Come back each day and be inspired to Go Med!”

Scientific studies consistently report that the healthy Mediterranean Diet and its lifestyle practices reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. In addition, there is compelling scientific evidence that omega-3s, found in a number of Mediterranean Diet foods, can boost the health and brainpower of everyone from infants to the elderly.

Oldways created the Mediterranean Diet Pyramid – an easy to reference visual tool for consumers -- and first introduced it to the U.S. back in 1993. Four years ago, Oldways and the Mediterranean Foods Alliance, created National Mediterranean Diet Month to further educate the nation about the benefits of this gold-standard way of eating and living. Consumers are embracing this healthy approach as seen by the popularity of products such as olive oil, Greek yogurt, hummus, olives and more.

Everyone is encouraged to join in the conversation on Twitter, share your recipes and thoughts about the Mediterranean diet by using the hashtag #MedMonth.

NovaGreen to produce healthy sugar substitute xylitol

Food and confectionary manufacturers in North America are looking for safe, healthy, affordable sugar substitutes. Nova Green Inc. is about to sweeten the pot.

NovaGreen (www.novagreen.ca), an Alberta-based specialty refinery that aims to make high-value nutritional and environmental products from low-value agricultural biomass, will begin the production of xylitol over the next 24 months.

A naturally occurring sugar substitute, xylitol is roughly as sweet as sucrose with only two-thirds of the calories. Because it cannot be utilized by bacteria to form cavities, this healthy natural sweetener is highly coveted in making sugar-free chewing gum and other dental-friendly products. It’s also safe for diabetics and pre-diabetics, and an excellent mass-market substitute for sugar in many confectionary and dairy products.

“North American food producers look primarily to China or Europe for their xylitol requirements,” says NovaGreen CEO Barry Farquharson. “NovaGreen will provide a domestically available product source that provides a consistently high-quality product for their high-demand functional food solutions.”

The current global market for xylitol is estimated at $400 million to $500 million US; the American market is estimated at $159 million for 2012, and has seen a compound annual growth rate of nearly 25 per cent since 2002. With the assurances of a large-scale supply, xylitol is expected to be more widely used, with emerging opportunities in the future to blend xylitol and sugar to reduce the overall finished product cost while still providing significant consumer benefit. NovaGreen’s production costs are substantially less than the current large-volume wholesale price of about $4.50/kg Cdn, or $2.05/lb.

Current food and beverage applications include desserts; ice cream; jam, bread spreads, and fruit preparations; baked goods; instant sauces and mustards; and chewing gum and confectionaries.

NovaGreen’s ultra-efficient, proprietary Sequential Extraction Technology™ (SET) will convert abundant biomass, such as wheat straw, corn stover, wood chips, and Jerusalem artichoke (jart), into a high-value, highly regarded array of products in both the health and nutrition and the environmental industries. Besides xylitol, products from jart will also include inulin, a soluble dietary fiber, and XOS (xylo-oligosaccharides), another edible fiber with prebiotic function. NovaGreen’s SET process will also yield biochar, for soil amendment and remediation, and activated carbon, used in airborne and soil-based environmental cleanup.

NovaGreen has been awarded $1.8 million from Sustainable Development Technology Canada (SDTC) for a project that will further develop and demonstrate the cultivation and the processing of jart into xylitol, inulin, and biochar at a pilot-scale facility in east-central Alberta. SDTC is an arms-length, not-for-profit corporation funded by the Government of Canada, which operates two funds aimed at the development and demonstration of innovative clean technology solutions.

NovaGreen, whose production facilities will be based in Killam, Alberta, currently seeks a limited number of accredited investors, via a private $300,000 offering, to augment early-stage business plan continuity. These investment dollars would be used for pre-engineering activities at the demonstration site; for various sub-contract activities related to ongoing agricultural activities; and for early-stage sample preparation of key outputs.

Healthy Beverages for Summer

Sparkling ICE is the perfect beverage pairing for summer barbecues.

Delicious, zero calories and refreshing! Sounds too good to be true…but…it exists! Sparkling ICE combines fresh spring water, natural fruit juices and six vitamins and antioxidants to create tasty, lightly-carbonated, refreshments in assorted thirst-quenching flavors. With states in the beginning stages of taxing sodas at retail levels due to the link between soda and obesity, Sparkling ICE is a great alternative to soft drinks appealing to all age groups, diabetics and the health-conscious.

Enhanced with natural flavors, vitamins and antioxidants, each Sparkling ICE flavor contains zero calories, zero carbs and zero sodium.

Sparkling ICE is $1.29 and is available at retailers nationwide, including Kroger, Wal-Mart, and Sam’s Club, Publix, Winn Dixie Amazon and more! For more information, please visit www.SparklingIce.com.

Court of Master Sommeliers Offers Introductory Sommelier Course and Exam at Republic National Distributing Co.

Aspiring Master Sommeliers will head to the Republic National Distributing Company (RNDC) for the Level I: held on Monday, Sept. 17 and Tuesday, Sept. 18. Offered by the Court of Master Sommeliers, the exam will be led by Master Sommeliers Scott Harper, beverage director of the Bristol Bar and Grille; Brett Davis, co-owner of Doc Crow’s and La Coop in Louisville; and Matt Citriglia, director of education of Vintage Wine Distributer in Ohio. There are only 118 Master Sommeliers in the United States.

The classes and exam will be held from 8 a.m. to 5:30 p.m. daily. RNDC is located at 2300 Stanley Gault Parkway. The cost is $525. To register, visit www.mastersommeliers.org.

“We are honored to host such a prestigious event at the Republic National Distributing Company here in Louisville,” said Harper. “This sommelier examination will draw wine professionals from several states and it is an opportunity to showcase Louisville’s abundant and thriving culinary community.”

The Bristol Bar and Grille has been Louisville’s dining tradition since 1977. All five locations are open for lunch and dinner daily, and the Jeffersonville location offers late breakfast on Saturdays beginning at 11 a.m. The Bristol’s award-winning Sunday brunch is a renowned local favorite. Locations and phone numbers are: Highlands (502) 456-1702; Downtown (502) 582-1995; Hurstbourne Pkwy (502) 426-0627; Prospect (502) 292-2585; Jeffersonville (812) 218-1995; and Bristol Catering, (502) 584-3663. For more information, visit www.bristolbarandgrille.com.

Republic National Distributing Company (RNDC) is America’s second largest wine and spirits wholesaler. RNDC began as a single distributorship in 1898 in Pensacola, Fla. and now has operations in Alabama, Colorado, District of Columbia, Florida, Indiana, Kentucky, Louisiana, Maryland, Mississippi, Nebraska, North Carolina, North Dakota, Ohio, Oklahoma, South Carolina, South Dakota, Texas, Virginia and West Virginia. RNDC employs more than 7,000 individuals nationwide. RNDC is an organization built on the strong foundations of long-term, well-established family owned companies. For more information, call (502) 254-8600 or visit www.rndc-usa.com.

2012 World Beer Cup® Winners Announced

Brewers from around the world received awards from an elite international panel of judges in the 2012 Brewers Association World Beer Cup. The ninth bi-annual competition boasted the strongest field of entrants on record, with 799 breweries from 54 countries and 45 U.S. states entering 3,921 beers in 95 beer style categories. A 17.7 percent increase over 2010, the entries were eligible for gold, silver and bronze awards in their respective categories. Judges presented a total of 284 awards.

A detailed analysis of the entries and awards can be found in the 2012 World Beer Cup Fact Sheet (PDF).

"It's called 'The Olympics of Beer Competition' for good reason," said Charlie Papazian, president of the Brewers Association, the U.S.-based trade association that has put on the competition every two years since 1996. "The event brings together great brewers from all corners of the globe. Plus, the awards are highly regarded. A brewer who wins a World Beer Cup gold award knows that their winning beer represents the best of that beer style in the world. Congratulations to all the winners of the 2012 World Beer Cup. The Brewers Association and the proud sponsors of our event thank all participating brewers for their involvement."

Judges
The 2012 judging panel was the largest and most international in the history of the World Beer Cup. Judges from 27 countries conducted blind tasting evaluations of the beers to determine the winners. Drawn from the ranks of professional brewers and brewing industry experts, these 211 judges came mostly from international breweries, with some 67 percent from outside the U.S. In addition to the judging panel, over 250 volunteers helped sort beer entries and steward the competition.

The judging criteria are exacting—some categories are not given the full slate of awards if the panel decides that the entries do not merit recognition.

Award Highlights and Trends

Highlights from the competition:
The average number of beers entered per category was 41. The category with the most entries was American-Style India Pale Ale, with 150 entries. The second most-entered category was Imperial India Pale Ale, with 93 entries. The German-Style Sour Ale category had the fewest number of entries at 11. The 2012 World Beer Cup saw substantial growth of entries in the American-Style India Pale Ale category. Category entries grew 41.5 percent over 2010 to make it the largest category of the 2012 competition. Additionally, Champion Brewery and Champion Brewmaster awards are given in each of five brewery categories based on the awards won by each brewery in the given size category. The five Champion Brewery/Brewmaster award winners are:

Small Brewing Company Category
Brauerei Michael Plank, Michael Plank

Mid-Size Brewing Company Category
Firestone Walker Brewing Company, Matthew Brynildson

Large Brewing Company Category
AB InBev, Claudio Ferro

Small Brewpub Category
Iron Hill Brewery & Restaurant-Media, Iron Hill Brewery Team

Large Brewpub Category
Pelican Pub & Brewery, Darron R S Welch

Presenting Sponsor Krones, and Partner Sponsors Ball, Barth-Haas Group, Sahm, Siemens and Verallia, proudly supported the 2012 World Beer Cup.

Free Public Tour Series Features Ohio’s Organic and Sustainable Farms and Businesses

The Ohio Ecological Food and Farm Association (OEFFA) has announced its 2012 Ohio Sustainable Farm Tour and Workshop Series, featuring free public tours of some of Ohio’s finest sustainable and organic farms. OEFFA has offered this series for the past 30 years, providing unique opportunities for Ohioans to see, taste, feel, and learn what sustainable food and fiber production is all about from the farmers themselves.

Consumers interested in local foods, farmers and market gardeners wanting to learn more and network with other farmers, aspiring and beginning farmers, and anyone interested in learning more about the production and marketing techniques of sustainable farmers, are encouraged to attend.

“Consumer demand for fresh, locally produced food and farm products continues to grow, along with the desire to understand how food gets from the field to the dinner table. Farmers are opening their gates this summer to show consumers how sustainably produced food is grown and marketed,” said Michelle Gregg, OEFFA’s Sustainable Agriculture Educator. “The more consumers know about how their food is grown, the better prepared they are to make informed choices about who to support with their food dollars,” added Gregg.

Thirteen tours and workshops are being sponsored by OEFFA and will be held between June and September. These tours feature: organic berry production; high tunnels and hoop houses; commercial composting; permaculture; natural goat health; raw milk cheesemaking; specialty grain production; produce auctions; institutional sourcing; Ohio farm history; fiber production; specialty crop production, and farmers using a wide range of direct-to-consumer marketing strategies, including farmers’ markets, restaurants, and Community Supported Agriculture (CSA) programs.

OEFFA’s events are:
· Sunday, June 10: Berry trellis systems and high tunnels tour and potluck—Brickel Creek Organic Farm, Jamestown, Ohio (Greene Co.)
· Saturday, June 24: OEFFA Athens Chapter compost tour—The Compost Exchange, Athens, Ohio (Athens Co.)
· Friday, July 20: Garden tour and permaculture lecture with Peter Bane—Shaker Heights, Ohio (Cuyahoga Co.)
· Saturday, July 21-Sunday, July 22: Advanced urban permaculture workshop with Peter Bane—Cleveland, Ohio (Cuyahoga Co.)
· Saturday, July 28: Natural goat health and raw milk cheesemaking tour—Blue Rock Station, Philo, Ohio (Muskingum Co.)
· Sunday, July 29: Garlic and hoop house season extension tour—Jandy’s Farm, Bellefontaine, Ohio (Logan Co.)
· Saturday, August 4: Grain Growers Chapter specialty grain workshop and potluck—Gregg Organics, Bellville, Ohio (Richland Co.)
· Friday, September 14: Produce auctions and the local food web tour—Owl Creek Produce Auction, Fredericktown, Ohio (Morrow Co.)
· Friday, September 14: Institutional sourcing of local food tour—Kenyon College, AVI Foodsystems, Gambier, Ohio (Knox Co.)
· Sunday, September 16: Sustainable living on an Ohio century farm tour—Carriage House Farm, North Bend, Ohio (Hamilton Co.)
· Sunday, September 16: 2012 OEFFA Stewardship Award winner tour—Peach Mountain Organics, Spring Valley, Ohio (Greene Co.)
· Sunday, September 23: Ohio farm history tour and potluck—Stone Garden Farm and Village, Richfield, Ohio (Summit Co.)
· Thursday, September 27: Alpaca fiber production tour—Alpaca Spring Valley Farm, Minerva, Ohio (Stark Co.)

The 2012 farm tour and workshop series is promoted in cooperation with partner organizations—the Athens County Convention and Visitors Bureau 30 Mile Meal Project, Innovative Farmers of Ohio, the Ohio State University Sustainable Agriculture Team, Pennsylvania Association for Sustainable Agriculture, and Rural Action—who are sponsoring additional tours. In total, the series features 22 farms and food businesses, two university research centers and colleges, and five educational workshops.

For additional information and a complete list of all farm tours, including dates, times, farm descriptions, directions, and maps, go to http://www.oeffa.us/oeffa/pdfs/farmtour2012.pdf.

Haute Hostess Gifts for Summer Entertaining

Hostess gifts aren't just for the holidays! This summer, surprise and delight your hostess with classy gifts to suit her personality and gathering - from cocktail hour to beach barbecue! We have compiled some of our favorites below.

CapaBunga®
An appreciated hostess gift, the CapaBunga® is a reusable silicone cap that reseals a bottle of wine after you remove the cork. It’s made to resemble the bungs used to seal barrels during winemaking. Once you remove the cork and re-seal the bottle with a CapaBunga®, it is liquid tight and the bottle can rest on its side or even upside down without leaking. No more jamming the cork back in the bottle, no more rearranging the fridge to fit an open bottle in the door! The open bottle can also be stored on its side in the fridge or on a wine rack, and CapaBunga® fits virtually every wine bottle. http://www.capabunga.com/

Optari Sol Totes
Heading to a beach bash? Pack two or three bottles of wine for the hostess in Optari's all-weather Sol Tote, which is durable and waterproof, and has a multitude of uses - from beach or pool tote, gym bag, lunch tote, diaper bag, and more - there are dozens of uses! Customize the tote for your hostess with an initial Fobbz or perhaps a bling flower to make it even more special. Large Sol Totes are available in 6 bright, bold colors, including Red, Royal Blue, Yellow, Orange, Purple and Black. http://www.optari.com/

Go Cocktails
Skinny versions of your favorite cocktail - to go! Go Cocktails are portable, single-serve, sugar-free, powdered cocktail mixers that come in a packet for those who are watching their health yet still want a high quality cocktail that tastes great, without guilt! So, yes - you can take the packet in your purse on a plane, to a party or anywhere - just add water and ice if you want a no alcohol libation or add the alcohol of your choice if you do want a skinny version of your favorite cocktail. Available in delicious flavors, such as Appletini, Lemon Drop, Margarita, and Cosmo. http://www.gococktails.com/.

Coyote Oaties
Live Simply...Love Deeply...Eat Cookies! The hostess will howl over these decadent, indulgent cookies from Coyote Oaties! Made with wholesome, all-natural ingredients and no preservatives, these hearty, dunkable cookies are available in standard quantities of 6 or 12, or in a custom engraved crate, which will make a big impression! Sinfully delicious, Coyote Oaties come in 5 varieties, such as Peanut Butter Dark Chocolate Cashew and White Chocolate Macadamia. http://www.coyoteoaties.com/

San-J's Asian Salad Dressings
Give salads an Asian flair with San-J's Gluten Free Asian Dressings! Each dressing is made from the finest all-natural ingredients featuring San-J Tamari Gluten Free Soy Sauce. Unlike most ordinary soy sauce that is made with 40-60% wheat, San-J Gluten Free Tamari is made with 100% soybeans and no wheat giving each of the dressings a rich, delectable Asian taste. No matter which flavor you choose, including Tamari Sesame, Tamari Peanut, or Tamari Ginger, San-J salad dressings let you say goodbye to bland! http://www.san-j.com/product_list.asp?id=3

Mini Molds™ from My Little Cupcake
Baking those darling little Cupcake Pops you see at all the hot bakeries is a piece of cake thanks My Little Cupcake! The Mini Molds™ are available in several shapes, so you can quickly and easily create heart shaped cake pops, ball shaped pops, mini cupcake shaped pops and more! These sweet mini-molds are $5.95 or $22.95 for a pack of 4. Available at http://www.mylittlecupcakepop.com.

Live Simply...Love Deeply...Eat Cookies!

You will howl over these decadent, indulgent oatmeal cookies from Coyote Oaties! Made with wholesome, all-natural ingredients and no preservatives, these hearty, dunkable cookies are available in standard quantities of 6 or 12, or in a custom engraved crate, which will make a big impression when given as a gift.

Sinfully delicious, Coyote Oaties are handmade from scratch in Glendale, AZ, and come in 5 varieties, such as Peanut Butter Dark Chocolate Cashew and White Chocolate Macadamia. http://www.coyoteoaties.com/

Organic Reusable Lunch Bags for the Whole Family

Eco-ditty™ sandwich and snack bags are made of GOTS-certified, 100% organic fair-trade cotton and printed with low-impact inks and dyes. Every time you swap one out for your standard plastic baggie you're keeping a plastic sack out of the landfill and dangerous toxins like BPA and PVC out of your body! They are healthier for you and reduce waste!

Great for perishable and dry food items, these chic lunch bags can be washed and reused hundreds of times - saving you lots of money. Plus, they’re manufactured right here in the U.S. (in Colorado to be exact). What's not to love? Choose a Snack Ditty for your take-along treats or a Wich Ditty for your sandwich, both perfectly sized in a bunch of fun colors and patterns.

Eco-ditty is excellent for kids’ lunchboxes, picnics and day trips, travel, and packing a lunch for the office. Learn more at www.ecoditty.com. Retail price: Just 9.99-14.99

Tastes Great and Prevents Diseases-Great Garlic Goodies

Garlic. It keeps the Vampires away, but it also keeps a lot of diseases like cancer and heart disease at bay, and garlic’s antiviral, antibacterial and antifungal properties make it a natural treatment for everyday health nuisances like the common cold. To ramp up your garlic intake try these great garlic products.

Garlic Gold 100% organic products are a cult favorite of Chef Emeril Lagasse and they’ll definitely kick your body’s immune system up a notch whether you use the original Garlic Gold packed in oil, the seasoning nuggets or the oils and vinaigrettes. Let your creativity take over and you won’t believe how good eating well can taste. www.garlicgold.com

Every kitchen needs San-J's 6 tantalizing Asian Cooking Sauces to create unique and savory dishes! Infusing garlic puree or garlic powder into each Asian inspired flavor, one can reap the benefits of garlic while enjoying their favorite Asian fare! The 6 all-natural and gluten-free sauces include: Thai Peanut Sauce, Szechuan Sauce, Teriyaki Sauce, Sweet & Tangy Sauce, Asian BBQ Sauce, and Orange Sauce. www.san-j.com

All-natural, low-sugar and garlic? Ali’s All-Natural has created the perfect summer BBQ sauces. Infused with garlic powder, and other natural spices it’s the only low-sugar BBQ sauce on the market, coming in with 95% less sugar than its competitors and 110% of their taste! With only 10 calories per serving you can ladle on the spicy, raspberry chipotle or homestyle varieties on all your grilled goodies this summer. www.alisallnatural.com

Grace’s Sweet Life Brings the Sweet Side of Italy to Your Kitchen

The secrets to Italy’s most delicious, homemade Italian desserts are revealed!

Introducing Grace’s Sweet Life, your go-to special occasion cookbook featuring a wide range of mouth-watering treats such as Tiramisu, Sicilian Cannoli, Panna Cotta with Raspberry Jelly, and Chocolate Éclairs with Pastry Cream.

“With the recipes in this book, I pass on those same traditions and virtues I gained from growing up surrounded by the love, gen- erosity, and bountiful spirit of an Italian family kitchen,” author Grace Massa Langlois explains.

With more than 50 stunning color photos and chapters for Cakes and Cheesecakes, Pies and Tarts, and Creams, Custards, Mousses, and Soufflés, it’ll be hard to decide what sweet treat you should make for your celebration, whether it is a graduation, birth- day, or holiday.

These desserts will make you entri come amici, vada come famiglia (enter as friends, leave as family), as Grace loves to say. Buon appetito!

About the author
Grace Massa Langliss was born in Belgium to Italian parents. She grew up in London, ontario, where she now lives with her two children. In april 2010, she launched her website, GracesSweetLife.com, where she shares recipes, stories about her Italian heritage, and the joy of growing up in a large, close- knit family. Her daughter photographs all the desserts, while her son holds the enviable position of being the official taste-tester.

$17.95, Trade Paper June 2012 from Ulysses Press
ISBN: 978-1-61243-024-9
200pp, 71⁄2 x 91

Cookbook writer and mom proves you CAN cook delicious food for children without butter, white flour & added sugar

It's true: all of the recipes in Emily Rose's cookbooks, HEALTHY HOME COOKING FOR KIDS and HAVE YOUR CAKE are made without butter, white flour and added sugar-but kids still love them. The recipes include such crowd pleasers as spinach and mushroom lasagna, honey soy drumsticks, carrot cake, and a dessert pizza with chocolate and strawberries.

"When it comes to feeding our children, parents only want what's best for them-and kids only want what tastes good. I wrote my books to make both happy," says Emily.HEALTHY HOME COOKING FOR KIDS includes snacks, meals, side dishes, and even a special birthday party section. HAVE YOUR CAKE is a collection of delectable dessert recipes, most which take only around 10 minutes to prepare. There is no sifting of flour or difficult methods and most can be made with just a bowl and a whisk.

All recipes are made from healthy ingredients that are high in fiber and low in sugars and saturated fat. As a busy mom of four kids ranging from ages four to twelve, Emily knows that parents are juggling lots of responsibilities and the time they can devote to cooking is often less than they would like. That's why all recipes are quick and easy to prepare.

COOKING WITH KIDS
"In both books my challenge was to make healthier versions of traditional recipes without sacrificing flavor," says Emily. To do this she turned her kitchen into a laboratory and recruited her kids as kitchen hands and taste testers. Emily and her kids experimented with healthier ingredients, like honey and whole wheat flour, until they won raves for everything from snacks to dessert. "Along the way, my kids learned that they can still have delicious meals and treats, using healthy ingredients without lots of preservatives, additives and artificial colors and flavors," she says. "Cooking is a great time to spend with your children. The more involved your kids are in the preparation and tasting the different ingredients, the more likely they will be to eat and enjoy the end result." And she has the photos to prove it!

ALTERNATIVE INGREDIENTS, TRADITIONAL TASTE
Butter, for example, is high in saturated fats. As an alternative Emily uses rice bran oil, which is a lot lower in saturated fats and free of trans fat. As a replacement for refined sugar, which plays a role in obesity and tooth decay, Emily uses raw honey, a natural sweetener. Her recipes require considerably less amounts of honey to achieve the same sweetness as refined sugar. In addition, raw honey is an unprocessed source of beneficial nutrients. Using whole-wheat flour instead of white flour provides a higher concentration of fiber and the same great flavor and texture as what you would get with white flour.

ABOUT EMILY ROSE
Emily Rose is a Melbourne, Australia-based mom of four and an expert in healthy home cooking. She holds a degree in Commerce from Monash University. Visit her at: emilyroserecipes.com.au

ABOUT THE BOOKS: Have Your Cake * April 2012 * $19.95 ISBN 978-0-646-57668-8
Healthy Home Cooking for Kids * April 2012 * $19.95 ISBN 978-0-646-57305-2
Both Titles Available at Amazon.com

Summer Travel? Don't forget Cold-EEZE

With the summer months approaching and as many as 6 out of 10 Americans saying that it’s important to get away from home this year, Colds can happen any time of the year; in fact immune systems are more susceptible to viruses while traveling which is why it’s always important to have Cold-EEZE on-hand to take at the first sign of a cold. Its proprietary zinc gluconate formula has been clinically proven to shorten the duration of the common cold by nearly half. It also comes in delicious flavors the whole family will love including Cherry, Honey Lemon, Strawberries & Cream, Tropical Orange, Lemon Lime, Mint Frost, Sugar Free Wild Cherry, and more.

The Swiss are Famous for Watches Not Water: Drink Authentically With Ferrarelle

Creamy Bufala Mozzarella, the sweetest San Marzano tomatoes, the best pasta from Gragnano – you search out the finest authentic ingredients to prepare the best Neapolitan cuisine. So why serve water from a Swiss multinational, Pellegrino, Perrier? There is an authentic Campania alternative: Ferrarelle, Italy's favorite naturally sparkling spring water. Isn't it time you make the switch?

Located in Campania's naturally beautiful countryside near Caserta on the Riardo plain, Ferrarelle was founded in 1893. However, the unique phenomenon of the mineral water goes back millennia with the formation of the subterranean strata through which flows the rain waters that ultimately after a 10 year journey feed the Ferrarelle natural spring. Each of Ferrarelle's bubbles has all the natural richness of precious healthy minerals: calcium, bicarbonate, which helps to facilitate digestion, and silica, essential to delay the aging process of tissue and potassium.

Ferrarelle mineral water has a unique taste which is soft and fresh; its sparkles smoothly on the palate, making it a perfect food accompaniment including everything from antipasti to desserts. Because of its natural sensory qualities, Ferrarelle goes particularly well with cheese dishes, crepes, ravioli and white meat with delicate sauces. It's excellent with pizza too.

Cincinnati State student places third in culinary contest

Jeffrey Moore, a student at Cincinnati State’s Midwest Culinary Institute, earned a third place finish in the recent Chaine de Rotisseur regional competition in Indianapolis.

Moore, a Blue Ash resident, was one of 10 competitors in the Jeune Comis (Young Chef) portion of the event.

To qualify for the Indianapolis regional competition, Moore in November 2011 had won a cookoff involving young chefs in the Greater Cincinnati area.

Each competitor in the Indianapolis event faced an identical challenge. He or she was given a "market basket" containing a few key ingredients, and were given four hours to design and prepare a three-course meal to serve four people using those ingredients.

The first such competition was organized in 1977 in Switzerland to support and promote future young chefs by giving them the opportunity to demonstrate their skills. Competitions are now held at regional, national and international levels in countries around the world that have a strong Chaîne presence. The U.S. competition was started in 1990. The winner in the United States in 2011, Reilly Mehan, went on to win the International Young Chef Competition put on by the Confrérie de la Chaîne des Rôtisseurs.

In the USA, competition begins at the regional level. Proprietors, managers, chefs and culinary instructors at Chaîne-affiliated restaurants, hotels, culinary schools and Chaîne members within each of the ten regions of the Bailliage des Etats-Unis can propose candidates, who complete and submit application forms to a Regional Coordinator, the Conseiller Culinaire Provincial. Contestants are then selected from the group of applicants.

In addition to attending Cincinnati State, Moore is currently the Sous Chef at Parkers Blue Ash Tavern.