Like the gardens and farms in Kentucky, food news grows so fast it can be hard to take it all in. Here are nine servings of local and national news about food and policy. Recipes too – if you persist to the final luscious story about butterscotch. Please let me know if you plan to make butterscotch ANYthing and I’ll come on over.
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Sav’s West African Grill, 304 S. Limestone Street in Lexington, has installed a 50-inch screen for all of us interested in following the first World Cup in Africa. Ordering hints: Try the Attiéké Salad (pronounced pretty much “uh-KAY-kay”) and any of the richly flavorful, ample “bowls.” Each features a large rice serving topped with a delicious handmade stew; stew choices include peanut-laced and vegetarian options. Or branch out and try the peanut-goat bowl. Enjoy with international beers and grapefruit or ginger sodas. Be amazed at the affordability and fun and deliciousness of it all.
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While you wait: Superlative Coffee Roasters, from the Lowell’s Independent Automotive blog: Downtown Lexington institution Lowell’s Independent Automotive welcomes a fine-smelling new neighbor to the unfolding food world that is Lexington’s North Limestone and nearby streets.
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To Market, To Market: 10 Top Summer Cookbooks, from National Public Radio. Read the descriptions of cookbooks aimed primarily at making good use of farmers’ market products. Salivate. Anticipate. Salivate again.
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“Pork industry wants sizzle in new slogan”, from the Des Moines Register. “The other white meat” isn’t resonating any more, and mass produced pork, bred to be low-fat, has proven tasteless to many eaters. The pork industry could follow the lead of Kentucky’s Stone Cross Farm and Heritage Hill Farm (heritage breeds) – beautiful, tasty local pork, all the cuts. That’s happening in a small way in New York, where 344 new pork farms launched between 2002 and 2007, according to the following story.
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In New York, Local Meat is Easier to Find, from the New York Times. What happens in New York (and California, and other foodie havens) often happens in other parts of the country, too. Options at the Lexington Farmers Market have expanded this year, and now include multiple producers of locally sourced beef, pork, lamb, and sausage.
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Small changes steer kids toward smarter school lunch choices, from the Washington Post. Oh, let this be true! Presenting good, fresh foods in attractive ways, at attractive spots in the school lunch line, and adding some verbal encouragement — ” Want an apple with that?” — amount to small nudges that make a positive difference in what children choose and then eat, at least in some situations. The United States Department of Agriculture is spending a crumb of money, $2 Million, to fund some more research on “how behavioral economics can improve federal food policy.” I know some Kentucky schools and researchers have experimented with different presentations of healthy school lunch foods, too, but I don’t know details.
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Learning by cooking, from philly.com. In a small private school in Mt. Airy, Pennsylvania, children, starting in kindergarten, learn cooking at the same time they work through more traditional academic subjects. Although its access to students is not as constant as in the Mt. Airy private school, Seedleaf offers versions of these experiences to children at several schools in Lexington — and often adds engaging the students in growing the raw ingredients in school- or neighborhood-based gardens.
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Crying Over Raw Milk, from a New York Times opinion piece by NPR quiz show host Michael Feldman. Offering a lemonade-out-of-lemons look at Wisconsin Governor James Doyle’s unexpected veto of a measure that would allow controlled sales of fresh, tested milk direct from farms to consumers, Feldman says it ain’t over yet: “In fact, while this round of the raw milk fight may be over, it has left behind a nascent political movement, call it the Teat Party.” (Good one!) (Hat tip: JG)
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Creamy butterscotch full of flavor for desserts and so much more, from post-gazette.com (Pittsburgh). If you want to know the difference between caramel and butterscotch, look here. And imagine, along with me, the tantalizing tastes if we made the recipes included here for hot butterscotch sauce, butterscotch pudding, and butterscotch sweet rolls.
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