2014 Locavore Index: See Where Your State Ranks in Local Food!

By Elisabeth Veltman, The Tender Foodie

Why Local?  Quick List.

Throughout the last couple of years, we've discussed the importance of locally grown foods, as well as those grown with organic practices. There are many reasons why "local" and "organically grown" are part of the passion of this blog. The short list is that if you buy from your local farmer, you know where your food comes from and whether or not the farms use lots of pesticides, or GMO seeds. You can also get your produce more freshly picked and that often means better taste and a higher nutrient content. Last on the short list, but not least, smaller farms encourage diversification of the soil.

Soil is the immune system of the farm, and just like the gut in our body, soil needs a variety of crops and a healthy spectrum of good bacteria. With local, you have the added opportunity to taste the amazing diversity that heirloom seeds can bring to your palate.  Yum.

Read more about good bacteria: Probiotics, the "Good Guys" in our gut

2014 Locavore Index

On April 7, 2014, Strolling of the Heifers, a Vermont-based local food advocacy group, released its third annual Locavore Index, a state-by-state ranking of their commitment to a local food culture. Through this index, the group hopes to encourage and strengthen the availability and quality of local foods. Indexes like these also inspire a little competition. I'm hoping that my latest home state of Michigan, currently at #26, will take a look at this and support those working to get us into the top ten.

The index itself is very interesting. It ranked the states based upon four sets of criteria, and on a per capita basis:

1. The number of farmers markets

2. The number of CSA's

3. The number of food hubs

4. The percentage of schools with a Farm-to-School program (yes, this exists!)

I was surpised to see North Dakota ranked as #7, Iowa as #10, and Idaho as #11 because these are all typcially big farm states who supply big food companies, not necessarily local markets.

Texas was dead last, with Nevada, Louisiana and Arkansas lingering along with it on the bottom.

I expected Colorado, New York and California to be in the top ten, but they ranked at #21, #23, and shockingly, #38, respectively. However, Rhode Island moved up from twenty sixth place in 2012, to eleventh place in 2013, and to #6 in 2014! Now THAT'S the way to respond to an index! Delaware made extraordinary progress as well, moving up from fourty-fifth place in 2012 to #18 this year.

So, see where your state ranks on this list, and remember that a great deal of change can happen in just one year if even a small group of people care about their health and the health of their farms and farmers.

Read the FULL INDEX HERE, and find their top ten reasons to buy local.

GLUTEN-FREE COFFEE? When SMALLER IS BETTER.

Slow drip coffee from Rowsters New American Coffee. Photo by Jeff Hage of Green Frog PhotoBY ELISABETH VELTMAN

Photographs Courtesy of Jeff Hage, Green Frog Photo

You walk in.  People are reading, computing, talking, laughing.  You smell that indescribable aroma.  It makes you happy, more alert.  It stimulates your appetite and blood starts rushing to your brain.  

You want that first sip so badly that you open your mouth before your hand hits the cup – but wait. Is it gluten-free?  

“Is this a serious question?” you ask. It is.  For those allergic to wheat, have celiac disease or have gluten sensitivity, it’s like discovering that you don’t have a condom when the pants are already off.

Some coffee contains gluten.

Coffee processing is coming under a new type of scrutiny, because about 25 million are reacting to a protein in gluten called “gliadin”.  Some react right away, some 72 hours later.  Gluten is found in certain grains like wheat, barley, rye, and triticale.  This is particularly important for the growing number of people with celiac disease where even a miniscule particle of gluten can destroy the nutrient absorbing villi in the small intestine.  

Justin, of Rowsters New American Coffee, gave me an education on the perfect cup - 204 degree water and a slow pour. Photo by Jeff Hage, Green Frog Photo

HOW GLUTEN ENTERS YOUR CUP

The gluten hits the beans in two ways.  A powder, used by large companies to keep the beans from sticking to conveyor belts during processing, contains gluten. Like flouring your rolling pin while making a piecrust, the powder keeps the oily beans from sticking to the machines. The gluten, however, sticks to the beans.  Some companies “de-flour” their machines, but it is unclear who is making these changes and how well they do it.

The second means of gluten penetration is through the flavored syrups on the shelf.  Some syrups claim gluten-free status, like Monin, but the safest way is abstinence, or to opt for gluten-free extracts like vanilla or almond, or use real maple syrup!

A coffee roaster at Rowster. So shiny. Me likey. Photo by Jeff Hage, Green Frog Photo

FINDING A SAFE SIP

The beans come to Rowsters green and are roasted on site. Photo by Jeff Hage of Green Frog Photo.
To find the safest beans, I called Equal Exchange and Higher Grounds, made a visit to my local haunts Rowsters, Marie Catrib's and Global Infusion, and corresponded with MadCap.  They all said the same thing:  Small roasters and farmers do not use this powder because they have no need for it on their smaller machines.  Another concern is cross-contamination of gluten at the farm.  Small coffee farmers do grow other crops, but the climate for grains like wheat is vastly different than the high altitudes and temperatures needed to grow good beans.  This means that the beans on small, artisan farms will very likely NOT be stored, shipped or packaged in facilities that also package gluten.  

The closer the shop works with the farmers the more accurate the information, so talk to your shop (and be nice).  Plus, these small coffee growers are craftsmen, as are the roasters and shops that work with them.  If you buy from a Fair-Trade partner, you support the farmers who need the income, and your cup of Joe will be a cup of heaven.  
No condom required.

My nearly finished cup of love. Thanks Rowsters! Photo by Jeff Hage of Green Frog Photo.

Special thanks to Maggie & Jennifer at Higher Grounds for some great info;  Justin and Adam at Rowsters New American Coffee for some great coffee and conversation, and Jeff Hage for these great shots.

About Elisabeth

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth started The Tender Palate & Tender Foodie, for people with food allergies, sensitivities and intolerance. She believes that everyone should live deliciously and have a healthy seat at the table.

Reader Question: What Does "No Hormones Added" Mean?

Photo courtesy of Emiliana Vineyards, a Biodynamic vineyard and farm

A reader wrote to me and asked:

What do you think "No hormones added**" means? Saw this on chicken and at first was happy there were no hormones. Then I thought, "wait a minute!" The asterisks made me nervous. Should I be?

There are a lot of details involved in raising poultry and livestock of all kinds, which is one reason I (Elisabeth) do my own personal best to get to know the farmers, either directly, or through reputation.  Shopping local is one of the best ways to do this, or by researching other farms who are doing something cool and interesting, like biodynamic practices.

But here is what I do know: the USDA prohits the use of added hormones in Pork and Poultry while allowing the practice in beef and lamb.

The "**" (asterisks) the reader mentioned will refer to something else that is on the label of that particular product - usually the explanation will be at the bottom. My guess is that it will be this language: "Federal regulations prohibit the use of hormones" since "no hormones added" cannot be used without this companion statement by law for pork or poultry.

Hormones CAN be used in beef or lamb to increase milk production and as growth promoters, which is crazy. So it's best if you can, to find a farmer whose feed and husbandry practices are well known and respected esp. for beef/lamb.

The term "no hormones administered" may be approved for use on the label of beef products if sufficient documentation is provided to the Agency by the producer showing no hormones have been used in raising the animals.

Please feel free to help this reader and all of us out with your knowledge and experience about hormones in meat/poutry production! 

... or ask your own question here.

Wednesday Night at the Fulton Street Farmer's Market

Kohlrabi, a member of the cabbage family in the likeness of something, perhaps in a Harry Potter movie (when not cleaned up).

Open on Wednesday Evenings

The Fulton Street Farmer's Market has new evening hours on Wednesday night, which I love.  I visited the market on their opening Wednesday evening last week.  I was pleased with the variety of vendors who showed up.  It was also much less crowded, somewhat empty, in fact.  Here's a little pictorial preview of what I found. 

Raw Honey, and a sweet vendor who doesn't say too much.

Organically grown (but not certified) herbs from PawPrint Farms

Organically Grown But Not Certified

I'm fascinated by farmers who are taking steps to grow organically, even though they do not opt for certification, and I love to chat with them about their practices.  Organic Certification is a very important standard for our food for many reasons - including the testing for and elimination of GMOs.  But this does not mean that we can't find fantastic, responsibily grown,  non-certified products from our local farmers that follow the same (or similar) standards. It's tough to receive organic certification and it's very expensive.  I often find the farmers who grow organically to be just as knowledgeable as those who are able to reach for that coveted seal.  Farmers who grow organically, certified or not, have to work with their neighboring farms to keep their neighbors' pesticides from wafting onto their crops.  That waft of chemicals can be significant and so can the waft of GMOs from farm to farm.   Corn farmers, for instance, need their neighbors who also grow corn to plant non-GMO seeds.  Otherwise their crops can cross polinate with the non-GMO crops that farmers have fought so hard to plant.  Get the picture? 

A little flower power

According to the USDA Economic Research Service, 90% of soy crops produced in the United States, 86% of corn and 93% of cotton are genetically modified.  About 80% of our processed foods contain GMOs (think soy lecithin, sugar from GM sugar beets, and high fructose corn syrup).  Much of this is due to cross-pollination.

It's more important than ever to support our local farmers, especially those who are working toward becoming organically grown.

Paw Print Farms grow some lovely herbs.  Picked up this one that is new to me.  It is supposed to taste like cucumber.  Do you know what it is?

Picked up this herb from PawPrint Farms. It's supposed to taste like cucumber.

 I found some great kale and greens from Sole Powered Farms.  The freshest kale I think I've ever tasted.

A new organically grown farm at the market. Sole Powered Farms.Dognip. Natural treats for your pet. Wish I had a dog to buy them for!

I love the grass fed ground lamb from Crane Dance Farms.   They also have lamb chops.  Try this recipe for lamb chops with rosemary.   Grass fed lamb has 50% of the Omega 3's as salmon (that's alot) and is higher (than grain fed lamb) in Vitamins B12 and B3, tryptophan, and thyroid and immune system-loving selenium.  According to our participating docs, grass fed meat also digests more easily.

I also picked up some terrific eggs.  Beautiful and tasty.

These cloth hats and bowls are fun.

So will I see you at the Market on Wednesday nights?  Stop me if you see me, would love to chat.

More Posts from Elisabeth

Make Me Over Gluten-Free (Review: Mineral Fusion Make Up)

Interview with Alessio Fasano, M.D. (Part I):  Should Anyone Eat Gluten?

10 Steps to Living Allergen-Free and Doing It Well

The Gifts of "No"

My Chat with Crave & The First Gluten-Free Winner of Cupcake Wars!

About Elisabeth

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.

RECIPE: Roasted Delicata and Sweet Dumpling Squash (with Rosemary and Maple Syrup)

Whole Roasted Sweet Dumpling & Delicata (left), Roasted Sweet Potato & Summer Squash (middle), & Delicata with Maple Syrup & RosemayWhen I opened my Doorganics Box last week, I was excited to see a couple of sweet dumpling squashes.  They looked up at me and said, "Roast me!" 

There was also a long, winter-squash-type thingy that I had never seen (nor eaten) before.  It said nothing. 

I needed it to speak, so I turned to the magic of the Internet and discovered that the long, squash-like thingy was a Delicata squash, and that it could be roasted easily, either whole and open-faced.  Then, thanks to four beautiful sprigs of rosemary sitting on the counter, I was inspired me to think, "maple syrup!" (Don't I always think maple syrup?)

I took initial whole roasting guidance from a neat blog called Fanatic Cook.  It is written by an aerospace engineer turned Master of Public Health/Master of Science in Human Clinical Nutrition and Biochemistry.  Say that 3 times fast.  The author ("RB") shows us how to beautifully roast a whole dumpling squash.  I've deviated a bit from RB's instructions, so I could try more stuff at the same temperature. 

Now lets have some fun with squash.  Here's three easy recipes.  The 2nd is a favorite.

Whole Roasted Winter Squash

Preheat your oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper.  Make sure no parchment sticks out past the pan (or it might burn). 

Thoroughly wash one dumpling squash and one delicata squash (or 2 or each, just leave space enough for the squash to breathe and turn).  Use a knife to pierce each squash in several places all the way around to vent.  Place them on the cookie sheet and set into the preheated oven. 

Every 15 or 20 minutes, turn the squash so that every inch can get an even heat exposure.  Turn from top to bottom first, and as it starts to soften, turn side to side. 

When the squash is soft and browning, remove from the oven.  Let it cool down, cut in half, scrape out the seeds and pith.  Then serve hot. You can add a little sea salt, or some brown sugar or maple syrup, or just eat them plain.  Butter lovers can use these dairy alternatives, too.  The dumpling squash is quite delicious roasted and naked (you can even eat the dumpling's skin), so purists like RB might not want to dress it up at all. 

The delicata squash will take about one hour.

The dumpling squash will take about 1-1/2 hours.

Roasted Delicata with Rosemary and Maple Syrup

 Preheat the oven to 350 degrees Fahrenheit.

1 delicata squash

1 tsp. safflower oil

1 pinch of sea salt

*please use sea or kosher, not the variety that comes in a blue cylinder.*

2 TBS of maple syrup

2 large sprig of fresh rosemary

Thoroughly wash one delicata squash and cut it in half, lengthwise.  Scoop out the seeds and pulp and save the seeds (so you can plant in your garden!)  Put a little (a tsp.) safflower oil on your hands and "lightly" (I mean, lightly) rub the inside and the outside of each half.  Sprinkle the insides with a little sea salt - a pinch on each half.  Then spread the maple syrup on the flesh (inside) of each half - one TBS per half.  Make sure you get some up the sides.  Remove the rosemary leaves from the stem and sprinkle on the flesh.  Put in the preheated oven. 

After the first half hour, check every 10 minutes.  Cook for about 1 hour until soft, and carmelized.   This is so, so yummy.

Roasted Sweet Potatos and Summer Squash

Preheat the oven to 350 degrees Fahrenheit

2 Sweet Potatoes (I used Covington, super good)

1 large Yellow Summer Squash

Safflower Oil

Sea Salt

Line a cookie sheet with parchment and set aside.  Wash the squash and scrub the sweet potatoes, then chop of the stem and butt ends.  Cut the potatoes in half lengthwise, then place face down on the cutting board and slice into 1/4-1/3 inch think slices.  Then cut those slices in half.  All of the vegetables should be slightly larger than bit sized pieces (potatoes smaller than the squash for more even cook time) since they shrink in the oven.  Place on the sheet.  Sprinkle two pinches of sea salt over the vegetables.  Place the oil in the cup of your hand - about 1 TBS.  Lightly rub the potatoes and squash pieces with the oil. 

Roast for about 30 minutes, stirring up occasionally so that they get lightly browned on either side.  Serve hot.  Devour.

This method also works great for turnips!