Only a city as food-obsessed as New York could spawn the NYC Food Film Festival. Produced in association with the James Beard Foundation and benefiting the Food Bank For New York City, the 2010 NYC Food Film Festival runs from Wednesday, June 23rd to Sunday, June 27th. Summer 2010 marks the fourth year of this exciting week of events in Manhattan, Brooklyn and Queens where food and film enthusiasts are invited to taste what they see on the screen. Yes, the NYC Food Film Festival serves the food that is seen in the films. Some of the events feature free food films and free film foods. What more could you ask for?
As an official selection in last year’s NYC Food Film Festival, we especially enjoyed participating in the special preview event held at the James Beard House. We screened a trailer (followed by an enthusiastic discussion with the audience) from our award winning documentary New Jersey’s Red October,:
Watch New Jersey’s Red October Trailer here:
So we encourage you to do as the NYC Food Film Festival organizers Harry Hawk and George Motz suggest, and go watch what you eat!
Dana Bucur is involved in the agribusiness sector in Romania. Her professional life started in 1996, teaching students about Management and Marketing. In 1998 she had the great opportunity to join Mr. Peter Topham’s Romanian team. Topham is one of the top 10 UK business farmers and between the years of 1998 to 2006 he had large agricultural investments in Romania mainly in farming.
Dana has worked for an agricultural trader (UK), for a large olive farm and a large diary enterprise. She holds an MBA, which she earned in the UK and an Agribusiness MBA that she earned in Romania & Germany.
Listen here:
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With the increase in home and community gardens it’s understandable that with many people there has been an increase in interest in Raw Foodism. But like an over abundant crop of zucchinis in the garden, there seem to be countless theories, recipes, and books floating around the Internet about Raw Foodism, and it is clearly very easy to become overwhelmed by it all.
If you have ever wondered what the Raw Foodism movement is all about, or if you are interested in pursing and learning more about how to become a Raw Foodist yourself, you will want to give this podcast a listen as we speak with Laura Bruno.
A raw food coach since 2005, in many circles Laura is known simply as the Successful Lazy Raw Foodist. Through our interview with Laura, these are a few of the tidbits you will learn about living the Raw Foodist lifestyle:
The 3 most important aspects of a Raw Foodist Diet.
How uncomplicated and easy it is to switch to a Raw Food Diet.
The 10 ingredients that will likely be found in the pantry of a Raw Foodist.
The equipment needed to effectively embark on a Raw Food Diet.
The positive affects attributed to being a Raw Foodist.
Raw Foodist - Laura Bruno
Laura Brunno is the creator of “The Lazy Raw Foodist’s Guide” an e-book available for purchase at www.lazyrawfoodist.com.
Listen here:
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A few month’s ago I was contacted by Mark Fagen, a senior Fellow at the Mossavar-Rahmani Center for Business & Government at Harvard University. He had contacted me because he was interested in getting copies of The Mighty Humble Blueberry to take with him on a trip he was making to China to speak to the Federation of Agriculture Cooperatives.
Professor Fagen had been invited specifically to work with the agriculture coops there and to help them better understand food safety requirements. While there, he also planned to attend China’s first ever Blueberry Festival. China has been raising wild blueberries in northeast region of the country for the last 6 or 7 years, and this was their official opening. According to Fagen, a much smaller and more fragmented cultivated blueberry industry also exists in China.
In an email, Professor Fagen shared details about the photograph (seen above) and a little about his journey:
“Aside from the 2 hour flight from Beijing followed by a 12 hour train journey, it was very interesting. I am attaching a photo of me presenting your video to Song Xibin, Secretary of Committee Commissioner (think regional mayor). “
The Mighty Humble Blueberry is about how the cultivated blueberry industry was created and expanded nearly 100 years ago and it has been an honor for us to share the story with the people of the emerging wild blueberry industry in China. Read a recent review about this documentary here.
To learn about the Chinese Blueberry Conference and Festival and more, listen here:
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Listen in to this podcast if you are baking sweets for your sweetie this Valentines Day and want to keep it organic. Based in Brooklyn, NY, Sarah Magid is an organic baker who bakes custom organic cakes and sweets for weddings, parties, corporate events, and for all those who have a sweet tooth.
Organic and Chic Cookbook cover
Her cookbook titled “Organic & Chic” demystifies baking and enables just about anyone from professional bakers to novices to create beautiful & sweet treats. She explains complex recipes in a way that makes it very easy for anyone to get into the kitchen and bake. Listen in as Sarah breaks down the essentials of baking organically, and shares with us what she feels are the most important ingredients needed in an organic pantry.
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Katie of Sharecipe.com talks with us about the great success of Sharecipe.com, a website she developed where people can socialize and swap recipes & cooking tips. After moving from the Northeast, to the West Coast and back to her home in middle America, Katie saw a need to reestablish the tradition of sharing recipes with family, freinds and children and Sharecipe.com was born.
Katie spoke with us about the website, and also very kindly shares with us her Grandmothers wonderful Pumpkin Bread recipe here:
Very moist and delicious. Just like my Great-grandma Sittig made for me when I was little – yum! When you buy the canned pumpkin, make sure it is plain pumpkin, not the pumpkin that is ready to pour into a pie shell.
Ingredients:
3 cups of sugar
4 eggs
1 cup oil
2/3 cups of water
3 1/2 cups of flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
2 cups canned pumpkin (16 oz cans)
Directions:
Grease either 4 small or 3 large loaf pans
Mix sugar and eggs together, add oil and water
Add rest of ingredients and mix
Bake at 325 degrees for 40 minutes – 1 hour
Cool for 15 minutes in pan
Transfer to racks to complete cooling
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