Food & Dining
Food Hub Food Preservation and more PDF Print E-mail
News Releases - Food & Dining
Written by Quad Cities Food Hub   
Friday, 15 August 2014 14:16

Pickle Party - Thu, Aug 21: 6-9PM

Bread and Butter Pickles are an old fashioned favorite you wont want to miss out on!

QCFH will provide everything you need, including party coordinators to assist those who have never pickled before. Due to our 6PM start, please feel free to bring along your dinner or stop by Fresh Deli for carryout.

WHEN: Thursday, August 21: 6-9PM
WHERE: QC Food Hub
COST: $15.00
GUEST LIMIT: 9
REGISTER online or at QCFH Local Market Store

Canning Green Beans - Thu, Sept 4: 6-9PM

QCFH will provide everything you need, including party coordinators to assist those who have never canned before. Due to our 6PM start, please feel free to bring along your dinner or stop by Fresh Deli for carryout.

WHEN: Thursday, September 4: 6-9PM
WHERE: QC Food Hub
COST: $15.00
GUEST LIMIT: 9
REGISTER online or at QCFH Local Market Store

Culinary Ride is coming to the Quad Cities September 14!!

The culinary ride bike - an exciting route with fun stops and delicious cuisine with the ride beginning and ending at the Davenport Freight House Local Marketplace.

Ticket price is set at $30 for early registration by August 31 and $40 regular price after September 1.

The mission of the Culinary Ride is to engender greater appreciation for local agrarian economies and encourage people to choose bicycling as their primary form of transportation. We believe that if local farmers and those businesses that support them succeed, our communities will be vibrant and healthy. We hope to link community members and local businesses with local food suppliers. The most fun way to do this, in our opinion, is by bicycle.

The Culinary Ride’s vision is to produce intimate, community-oriented bicycle events across the country and contribute momentum to the bicycle and local food movements.

These bicycle tours feature local farms, food and the Chefs that utilize these ingredients. As we marry local food and bicycle movements riders savor food prepared fresh by local chefs, and enjoy handcrafted beverages while roaming the farms and environmental designations in the company of friends.​

A portion of the proceeds benefit local organizations dedicated to ensuring communities enjoy a nutritious helping of fresh food and a connection to the natural world.

http://culinaryride.com

Visit the Veggie Mobile at a location near you.

TUESDAY
2:30-4:00 Martin Luther King Center, 630 7th Ave, Rock Island, IL

4:30-6:00 St. John’s Lutheran Church, 4501 7th Ave, Rock Island, IL

WEDNESDAY
9:00-10:00 Davenport Family YMCA, 606 W. 2nd St., Davenport, IA
10:30-12:00 Fairmont Pines, 3525 W. 42nd St., Davenport, IA
2:30-4:00 Genesis East, 1227 E. Rusholme St., Davenport, IA
4:30-6:00 Bettendorf YMCA, 3800 Tanglefoot Ln., Bettendorf, IA

THURSDAY
9:00-10:00 Rock Island County Health Dept, 2112 25th Ave., Rock Island, IL
10:30-12:00 Rock Island County Extension, 321 W. 2nd Ave., Milan, IL
2:30-3:15 Crosstown Square, 900 Crosstown Ave., Silvis, IL
3:15-4:00 Genesis, 801 Illini Dr., Silvis, IL

FRIDAY
9:00-10:00 United Neighbors, 808 N. Harrison St., Davenport, IA
10:30-12:00 CASI, 1035 W. Kimberly Rd., Davenport, IA
2:30-4:00 Genesis West, 1401 W. Central Park, Davenport, IA
4:30-6:00 West Family YMCA, 3505 W. Locust St., Davenport, IA

SATURDAY
9:00-12:00 QC Food Hub
Requests, festivals, and education

2:30-5:30 Genesis Convenient Care, 3900 28th Ave., Moline, IL

SUNDAY
10:30-12:00 Ross’ Restaurant, 430 14th St., Bettendorf, IA
12:30-2:00 St. Paul Lutheran Church, 2136 N. Brady St., Davenport, IA

The Veggie Mobile is made possible by the Wellmark Foundation, Genesis Health System, and the Riverboat Development Authority. Additional support from the City of Davenport, Levee Improvement Commission and Radish Magazine.
Quad Cities Food Hub
Local Market Store:
421 W. River Dr.,
Davenport, Iowa 52801
563-265-2455www.qcfoodhub.com
Tue-Thu: 11-7pm; Fri: 11-5pm;
Sat: 8-4pm; Sun 12-4pm
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Store Hours

Sun: 12:00 pm–4:00 pm
Mon: Closed
Tue: 11:00 am–7:00 pm
Wed: 11:00 am–7:00 pm
Thur: 11:00 am–7:00 pm
Fri: 11:00 am–5:00 pm
Sat: 8:00 am–4:00 pm

 
Iowa Mixology Championships Will Name State's Top Mixologist PDF Print E-mail
News Releases - Food & Dining
Written by Jessica Dunker   
Friday, 15 August 2014 13:35
Iowa Mixology Championships Will Name State's Top Mixologist

-- Public will be able to sample and vote

FOR IMMEDIATE RELEASE

August 15, 2014 – West Des Moines , IA –Twelve mixologists from across the state have battled their way to the finals in hopes of being crowned Iowa’s Top Mixologist – and the public is invited to participate. The 2014 Iowa Restaurant Association Mixology Championships will be held August 27 from 6:00 – 8:30 p.m. at Americana Restaurant & Lounge in Downtown Des Moines. Attendees can sample all 24 creative competition cocktails and cast their vote for the People’s Choice award winner. In addition to cocktail samples, complimentary hors d'oeuvres will be served. Tickets are $30 and this event is expected to sell out. Tickets are available at www.restaurantiowa.com

2014 Top 12 Mixology Finalists

Jet Evangelista, Popoli Ristorante & Sullivan’s Bar, Cedar Rapids
Josh O’Connell, Cobble Hill, Cedar Rapids
Brandon Cross, Texas Roadhouse, Council Bluffs
Vince Eberhard, Hounds Lounge, Council Bluffs
Eric Lindquist, Biaggi’s, Davenport
Chris Martin, Graze, Iowa City
Tyler Ward, Vesta, Coralville
Chris Steele, Johnny’s Italian Steakhouse, Des Moines
Amanda Schreiber, Crème Cupcake, Des Moines
Rex Schulze, Splash Seafood, Des Moines
Mark Alkire, The Twisted Tail Steakhouse & Saloon, Logan
Kortney Barbee, SoHo Kitchen & Bar, Sioux City

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Mock Food Safety Audit Workshop Is Aug. 26 PDF Print E-mail
News Releases - Food & Dining
Written by Amanda Heitz   
Friday, 15 August 2014 08:36

Specialty crop growers interested in food safety certification and risk management for their farms should plan to attend a Mock GAP Audit Workshop Aug. 26, 1-4 p.m. at Feed Iowa First packinghouse, 1506 10th St SE, Cedar Rapids.

Iowa State University Extension and Outreach is hosting the three-hour workshop to provide growers with a better understanding of the auditing process for GAP -- Good Agricultural Practices -- certification. Participants will tour a new packing shed in an unused commercial building as well as an urban garden space. They will discuss harvest protocols with volunteer labor, review the basics of a farm food safety plan, observe how a farm food safety plan has been implemented, and review the USDA GAP/GHP Audit Checklist and learn how to apply it to their farm setting.

The program is funded through a grant from the USDA Agricultural Marketing Services Specialty Crop Block Grant Program.

The key instructors will be ISU Extension and Outreach specialists Angela Shaw and Teresa Wiemerslage. The fee for the workshop is $20 per participant and registration is online at http://bit.ly/12sLsxE. For more information, please contact Angela Shaw at 515-294-0868 or email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

 
Wine Drinking Tips: A Toast to Our 2nd Favorite Adult Beverage PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Wednesday, 13 August 2014 08:38
Wine Aficionado Shares Tips for a Full-Bodied Experience

Slide over, sweaty mug of brutish beer; wine has stepped up its game!

In the past two decades, zins, cabs and chardonnays have soared in popularity among imbibing Americans. The preference of just one in four in 1992, its now the alcoholic beverage of choice for 35 percent of us, according to a 2013 Gallup poll. At the same time, beer has taken a tumble, from the favorite of nearly half of us to just 36 percent.

“Wine is an adventure in a glass – something other cultures have recognized for centuries,” says Howard Kleinfeld, author (as Howard K.) of “Dial M for Merlot,” www.DialMforMerlot.com, a fun novel about a lovelorn nerd whose world snaps to life with his first wine tasting.

“For a long time in this country, we viewed wine as an elitist beverage. Just to be eligible to uncork a bottle required a scary level of sophistication. I have great respect for connoisseurs and the sommeliers, but if you’ve ever attended a wine tasting, you quickly see wine is actually the great equalizer.”

For those who’ve never visited a vineyard or sipped a Gewurztraminer, Kleinfeld offers these tips to free up your palate -- and your psyche -- for a full-bodied experience.

1.  What’s the best wine?
You’ll find all kinds of lists purporting to distill the top 10 or top 100 best wines of the thousands upon thousands of new releases each year. They are a wonderful resource for information and a great starting point, but there is no substitute for personal exploration.
“The best wine is always whatever’s in your glass at the moment,” Kleinfeld says, “unless whatever’s in your glass makes you grimace, in which case …”

2.  Don’t drink it if it doesn’t make you happy.
Life really is too short to not make the most of every moment – and every sensual experience.
“I learned that in 2007 when I was diagnosed with throat cancer at, what I felt was, a very young age,” Kleinfeld says. “I got through surgery, chemotherapy and radiation with the love and support of my family and friends, but I lost my sense of taste for a few years.”
Cancer-free and with all of his senses intact, Kleinfeld says he has resolved to enjoy every sip of life.
“Don’t waste your time on wine you don’t enjoy. Save it for cooking,” he says. “Drink something that puts a smile on your face. And remember – there are all kinds of smiles.”

3.  Go ahead and shell out $50 or $100 on a wine you just have to taste again.
A lot of us think California and Napa Valley when we think domestic wines, and while The Golden State is the No. 1 producer in the country (followed by Washington, Oregon and New York), every state now has wineries. That means that wherever you are, there’s a wine tasting room within driving distance.
“If you go to a wine tasting and you sample something you absolutely love, something you know you want to taste again – maybe with a steak, which they don’t usually have at wine-tasting rooms, go ahead and buy it,” Kleinfeld advises.
“Forget that it costs three or four times what you (might) usually spend for a bottle of wine. Splurge. See tip No. 2.”

4.  Forget the red with meat, white with fish and chicken rule – unless it works for you.
The idea of pairing red wines with red meats has to do with the bolder flavor of both. Fish and chicken tend to have milder flavors, as do many white wines.
“But there are so many exceptions to those ‘rules’ you may as well just toss ‘em,” Kleinfeld says. “They don’t take into account the range of flavors of meat, fish and chicken, especially when you consider all the different ways they can be prepared. And if you’re not a fan of Riesling, for instance, you won’t like it no matter what you pair it with.”
Be an adventurer, he advises. Open a few different varieties of wine when you sit down to eat and explore different pairings.
“The entrees and wines you best enjoy together are the perfect pairings for you.”

About Howard Kleinfeld (Howard K)

Howard Kleinfeld is a full-time wine enthusiast, part-time foodie, and first-time author. His new novel, “Dial M for Merlot,” www.DialMforMerlot.com, written under the pen name Howard K, follows a 30-year-old math whiz’s intoxicating journey of wine discovery. Kleinfeld is a longtime singer-songwriter whose compositions/productions for advertising, TV shows and indie films have earned him Emmy, Telly and Addy, awards.

 
New Data Reflects the Continued Demand for Farmers Markets PDF Print E-mail
News Releases - Food & Dining
Written by USDA Office of Communications   
Tuesday, 05 August 2014 08:56
Three New USDA Directories Help Connect Consumers and Farmers through Local Food Opportunities

WASHINGTON, Aug. 4, 2014 - The U.S. Department of Agriculture's (USDA) Agricultural Marketing Service (AMS) Administrator Anne Alonzo announced over the weekend that USDA's National Farmers Market Directory now lists 8,268 markets, an increase of 76 percent since 2008. The data reflects continued demand and growth of farmers markets in every region of the country. Alonzo also announced that AMS is developing three new local food directories that will expand USDA's support for local and regional foods by providing easy access to the most current information about the local food market.

Alonzo made the announcements at the Dane County Farmers Market in Madison, Wisconsin, the country's largest producer-only market, where she kicked off the 15th annual "National Farmers Market Week", from Aug. 3 through Aug. 9, 2014.

"The National Farmers Market Directory numbers reflect the continued importance of farmers markets to American agriculture. Since its inception, the directory has proven to be a valuable tool for accessing up-to-date information about local farmers markets," Alonzo said. "Farmers markets play an extremely important role for both farmers and consumers. They bring urban and rural communities together while creating economic growth and increasing access to fresh, healthy foods."

The USDA National Farmers Market Directory, available at farmersmarkets.usda.gov, provides information about U.S. farmers market locations, directions, operating times, product offerings, and much more. The data is collected via voluntary self-reporting by operating farmers market managers and is searchable by zip code, product mix, and other criteria. The National Farmers Market Directory receives over two million hits annually.

In addition to USDA's National Farmers Market Directory, AMS is adding:

USDA's National Community-Supported Agriculture (CSA) Enterprise Directory - A CSA is a farm or network/association of multiple farms that offer consumers regular deliveries of locally-grown farm products during one or more harvest season(s) on a subscription or membership basis.

USDA's National Food Hub Directory - A Food Hub is a business or organization that actively manages the aggregation, distribution, and marketing of source-identified food products to multiple buyers from multiple producers, primarily local and regional producers, to strengthen the ability of these producers to satisfy local and regional wholesale, retail, and institutional demand.

USDA's National On-Farm Market Directory - An On-Farm Market is a farm market managed by a single farm operator that sells agricultural and/or horticultural products directly to consumers from a location on their farm property or on property adjacent to that farm.

USDA invites local food business owners who fall within these categories to list their operational details in the new directories www.usdalocalfooddirectories.com. These new directories will be available online early in 2015, giving potential customers, business partners, and community planners easy, one-stop access to the most current information about different sources of local foods.

2014 Directory Highlights

According to USDA's 2014 National Farmers Market Directory, the states with the most farmers markets reported are California (764 markets), New York (638 markets), Michigan (339 markets), Ohio (311 markets), Illinois (309 markets), Massachusetts (306 markets), Pennsylvania (297 markets), Wisconsin (295 markets), Virginia (249 markets), and Missouri (245 markets). All geographic regions saw increases in their market listings, with the most growth in the South. The 10 states with the biggest increases in the numbers of farmers markets include Tennessee, Louisiana, Texas, Hawaii, Massachusetts, Arkansas, North Carolina, Montana, Florida and Nebraska. Five of these states – Tennessee, Louisiana, Texas, Arkansas, and North Carolina – are part of USDA's StrikeForce for Rural Growth and Opportunity, where USDA has increased investment in rural communities through intensive outreach and stronger partnerships.

Farmers market development is a cornerstone of USDA's Know Your Farmer, Know Your Food Initiative, which coordinates the Department's policy, resources, and outreach efforts related to local and regional food systems. Secretary Vilsack has identified strengthening local food systems as one of the four pillars of USDA's commitment to rural economic development.

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