by
admin on
February 17, 2010
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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by
admin on
February 11, 2010
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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To order “Organic & Chic” please visit www.sarahmagid.com
by
admin on
February 5, 2010
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:
Grandma's Pumpkin Bread
Grandma’s Pumpkin Bread
Katie Colbert easy | 12 servings | prep: 15 minutes | cook: 30 minutes
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
Serve with: Glass of milk
Original author: Grandma Sittig
Listen here to learn about Sharecipe.com:
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