;) SeafoodChoices.com What you should know!
Seafood is growing in popularity as consumers turn to it as a healthy source of protein. In the U.S., diners consume about 15 pounds of seafood per person per year. Unfortunately, overfishing, wasteful practices (bycatch), habitat destruction and other harmful activities continue to cause serious problems, putting many fish -- including some of the most popular dining choices -- at risk. According to the U.S. Government, nearly 100 fish populations are considered overfished.
Fish farming cannot supply the same diversity and many farming practices have harmful environmental impacts. While better management and stronger regulations are a critical step, cons!
umers can also make a difference by making better choices about what they eat and serve their families. Caught in the middle are chefs, retailers and the rest of the seafood industry who want to meet consumer demand for information while continuing to offer dishes seafood lovers enjoy.
Visit this site to find out the whole story on the fish you eat. Make sound Seafood Choices! |
Julia Child's Kitchen at the Smithsonian "Site of the Month" for July
In November 2001, when Julia Child left her Massachusetts home of forty-five years to return to her native California, she gave her kitchen to the Smithsonian's National Museum of American History, Behring Center.
Child's late husband, Paul, designed the kitchen for her in 1961, and there she cooked for herself, for family and friends, for professional colleagues -- and for the entire country. For fifteen years the kitchen was a set for three enormously popular public-television series. Millions of Americans watched the shows and felt they had cooked, eaten, and laughed there with an old friend.
Click here to visit this great site. You'll find information about "The First Lady of Cooking", information about the Exhibit, Tools, Diary Notes and even some sound bites from Julia's Kitchen Shows. |
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Market Place
AdventureFoods.com
Adventure Foods is a family owned and operated
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JamisonFarm.com
Sukey and John Jamison have been raising lamb on
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We make 15 flavors of jam, marmalade and chutney in a tiny white clapboard jelly
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Bon Appétit from Your
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Recipe from AthensFoods.com
GREEK PIZZA
Ingredients
1/4 cup olive oil
2 cups onion, chopped
3 cloves garlic, minced
3 10 oz. packages frozen spinach, thawed and squeezed dry
1/2 cup fresh basil, chopped
2 Tbsp. fresh oregano, chopped
2 Tbsp. lemon juice
1 teaspoon ground black pepper
20 sheets Athens® or Apollo® fillo dough
1/2 cup butter, melted
4 cups (1 pound) mozzarella cheese, grated
3 medium tomatoes, sliced thin
2 cups feta cheese, crumbled
1 cup bread crumbs
In large skillet, heat oil over medium heat. Add onion and garlic. Sauté for 5 minutes or until onions are translucent. Add spinach and sauté until all excess moisture has evaporated. Add basil, oregano, lemon juice and pepper. Mix well. Cool slightly.
Prepare fillo pizza crust:
Use 10 sheets of fillo dough, brushing each with melted butter, margarine, oil or vegetable spray. Use 1/4 cup butter. Repeat this step. Place length o!
f fillo across width of greased 15” x 10” x 1” cookie sheet or baking pan. Overlap each set of 10 buttered fillo sheets 5 inches at center. Roll overlapping fillo onto itself on cookie sheet to form “pizza crust.” Brush top layer with melted butter or olive oil.
Spread spinach mixture on prepared fillo sheets. Top spinach with 1/2 of mozzarella. Dredge tomatoes in bread crumbs and arrange on top of mozzarella. Top with remaining mozzarella and feta cheese.
Bake in preheated 400°F oven for 25-30 minutes or until golden brown.
Serves 12
Recipe from
AthensFoods.com |
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