Text 18004, 140 rader
Skriven 2007-07-15 07:44:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: A food road trip
========================
On 07-14-07 SEAN DENNIS Scribbled to DAVE SACERDOTE about A food road 

SD> DS> Does the milk that you normally buy have rBSH?  Up here, I can't
SD> DS> think of a single milk brand that tolerates the use of rBSH. (We
SD> DS> buy our milk directly from the dairy up the street and they are
SD> DS> 100% grass-fed organically-raised cows.)

SD>I wouldn't know, to be honest, but I'd (safely) assume that anything
SD>you buy from Wal-Mart, Kroger, Publix and the like would from mass
SD>production.  Also, I saw yesterday while at Wal-Mart that the milk
SD>was a whopping $4.27 a gallon (ow!) and yet at TJ's, it was only
SD>$1.99.  I wasn't sure why.

Can you say "Loss Leader". Around the Great American Outback whole milk 
gallons not on "sale" go for around U$3.99 - 2% @ 3.99. A number of 
places run specials on 2% milk - occasionally at U$1.99 (although that 
is becoming increasingly rare) but, more often U$2.29/gallon. My 
favourite neighbourhood market (Humphrey's - of which I have extolled 
the virtues here many times) runs its 2% gallons at a constant U$2.29.

SD>Yep!  That's our idea too.  Especially when we go into Atlanta.  You
SD>never know when you'll run across a good ethnic food store or if our
SD>trip will take us past a TJs or Harry's.  Ours is a small 16qt one so
SD>it'll fit into the trunk of our tiny Civic.

Ah, yes. Whole Foods - the Wally World of "organics"

-+-

In the lawsuit, Sonoma Foie Gras is charging Whole Foods with 
"intentional interference with contract." According to the complaint, 
filed in January, Whole Foods told Grimaud Farms last fall to stop 
processing and distributing Sonoma's ducks and foie gras or the grocer 
would no longer do business with the company. Grimaud, which sells ducks 
to Whole Foods, will terminate its contract with Sonoma at the end of 
this month.

http://tinyurl.com/2ey7zg

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DENVER (AP) - The Federal Trade Commission will file a lawsuit to try to 
prevent natural foods grocer Whole Foods (WFMI) from acquiring competing 
Wild Oats (OATS), the companies said Tuesday.

The lawsuit will argue that the marketplace is defined by natural and 
organic food stores and not the broader supermarket industry, said John 
Mackey, Whole Foods CEO.

FTC spokesman Mitch Katz would not confirm or deny the companies' 
statements and declined to comment.

The planned purchase comes as the natural food retailers face increasing 
competition from traditional supermarkets and even big box retailers 
that are stepping up natural and organic food offerings.

http://tinyurl.com/3979bj

-+-

Keep in mind that the small producers who began the organic movement 
have been shouldered aside by the gummint bureaucracies and their loopy 
definitions of "organic" and "free range" and mega corps who skate as 
close to the edge of those flawed regulations in order to maximize 
profits - and to hell with what is right.

The cost to be "certified organic" is prohibitive for most small 
producers - the backbone of the movement that got the whole organic 
thing moving. So, they call their stuff "real food", "natural" or 
"original". And their "free-range" animals are, truly, free-ranging 
(within expansive fences).

I knew the organic movement as it was intended was doomed as soon as the 
bureaucracy took an interest. Regulators kill far more of this type of 
thing than they ever help.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Golden Beet Soup With Creme Fraiche
 Categories: Soups, Vegetables, Dairy
      Yield: 6 servings
 
  1 1/2 lb Golden beets (weight without
           - greens)
      2 tb Unsalted butter
      1 c  Thin sliced leeks; white and
           - pale green part only
      1 cl Garlic; minced
  5 1/2 c  (approx) chicken or veggie
           - stock
    1/2 c  Creme fraiche
           Salt & fresh white pepper
           Thin sliced chives; garnish
 
  The color of this soup is fabulous — a brilliant yellow-gold. Look for
  freshly harvested, sweet, small beets; a farmers' market is your best
  bet. Old, woody beets will make a bitter, earthy-tasting soup. A pinch
  of ground fennel seed is a nice addition.
  
  Preheat oven to 400 degrees. Put the beets in a baking dish with about
  1/4 inch of water. Cover and bake until tender when pierced, 45
  minutes to 1 hour. Cool, then peel, taking care to remove every trace
  of peel or the soup may have an earthy taste. Quarter the beets.
  
  Melt the butter in a large saucepan over moderate heat. Add the leeks
  and saute until softened, 3 to 4 minutes. Add the garlic and saute
  briefly to release its fragrance, then add the beets and 4 cups of the
  stock. Bring to a simmer. Cover and adjust heat to maintain a gentle
  simmer, and cook 10 minutes to blend the flavors.
  
  Puree the soup in batches in a blender. Return to a clean saucepan and
  reheat. Thin to desired consistency with additional stock. Whisk in
  creme fraiche to taste. Season with salt and pepper. Divide soup among
  warm bowls, garnishing each portion with chives.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 June 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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