Food & Dining
Sizzling Summer Give-away and more at the Freight House Farmers' Market PDF Print E-mail
News Releases - Food & Dining
Written by Freight House Farmers Market   
Friday, 20 June 2014 09:36

Being at the market can work up an appetite. We have just what you are looking for. Hot dogs, Smoothies, Ice Cold drinks, and right beside you will find Brats, Gyros, Chicken and Rib Eye Sandwiches, Pizza, Shish Kebab, Fried rice oh and not to mention Kettle corn, cheese corn, Roasted Almonds and much more!

Our furry friends love coming to the market.  Well mannered dogs are welcome on a leash, except this one might need a helmet! Enjoy the market and be safe.

Upcoming events: June 21 -  A Cake Walk is scheduled for this Saturday with the proceeds going to the Friendly House Food Pantry. It will begin at 9:00 a.m only $1 per entry.

June 21- The Extension Office will be on the patio to discuss urban gardening an to answer any questions.

June 28 - Children bring a white t-shirt.  They will decorate the t-shirts in red and blue paint (fireworks theme).

You will all ways find wonderful, unique, home made and local items at the Farmers market. The whole family can have a great time at the Freight House Farmers Market every week on Tuesdays (3pm-6pm) and Saturdays (8am-1pm).

Don't wonder what is in the food that you are eating.  At the Market, you can watch it being made, talk to the producer, try a sample and eat healthy.

And last, but not least: Please take a moment and complete a brief 10 question survey so that we can better understand how we can serve you better.  As our appreciation for your time we are giving away a 5 burner gas grill and $100 dollars in market gift certificates to load it up with all those wonderful market vegetables, brats, steaks to one lucky survey taker, so be sure to enter your email address at the end of the survey to enter the drawing. You could have a market party!

 
Reasons to Eat Local PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Tuesday, 17 June 2014 10:02

How Committed is Your State to Local Foods?
Physician-Chef Shares 4 Reasons You Should Care

Vermont, Maine and New Hampshire, respectively, claimed the top three spots in the 2014 Locavore Index, a ranking of each state’s (and the District of Columbia’s) commitment to promoting and providing locally grown foods.

At the bottom of the heap are Arizona, Nevada and Texas, with the Lone Star State dead last despite the fact that it’s the nation’s No. 1 cattle producer and No. 3 for crops receipts, according to the U.S. Department of Agriculture.

“There are many good reasons to eat locally produced foods, the first among them that they’re very good for us,” says cardiologist and professional chef Michael S. Fenster, MD, (www.whatscookingwithdoc.com), author of “Eating Well, Living Better” and “The Fallacy of the Calorie,” (Koehler Books; fall 2014).

“There’s a direct relationship between our food, our environment, our genetics and our health. Eating locally grown foods gives us our most nutritious meals, most flavorful meals. Few choices have as many personal ramifications as that which we decide to stuff into our gob.”

He offers four more reasons – “the tip of the iceberg lettuce, so to speak” -- to go localvore:

•  Money: Eating organically, eating fresh and finding the seasonal local foodstuffs can be expensive – if you do all your shopping at the supermarket, Dr. Mike says.

“Finding healthful produce at venues like a local farmer's market can result in prices that are at least comparable, if not substantially less than, those at the megamarket, which has the additional costs of shipping from the nether regions,” he says.

Likewise, visiting a local fishmonger can result in tasty bargains compared to flash-frozen fish flesh. Shopping for what is bountifully in season, and thus locally overstocked, can mean big savings.

“Finally, by purchasing items produced locally, your money strengthens the local economy and helps sustain the people producing the types of food stuffs that you wish to sustain yourself upon,” he says. “That is the smiley face circle of life.”

•  Freshness: In some ways, it’s amazing we’re alive considering all the food we eat that’s dead, Dr. Mike says, noting almost 60 percent of the modern Western diet is prepackaged, preserved and processed.

“Any time we manipulate our comestibles in such a fashion, we add compounds that are not naturally found in them or remove parts that are,” he says. “Those pre-cut vegetables in the supermarket may be convenient, but they started losing nutritional value and flavor as soon as they were sliced and diced.”

Because local growers don’t have to add preservatives or pick produce weeks early to ensure they’ll produce will keep during shipping, local foods can be consumed at the peak of freshness and ripeness – when they taste their very best.

•  Rhythms: Our great hairy ancestors have always been omnivores.

“There is ample evidence that the reason we as a species became the smartest kids on the block is that we took advantage of a varied diet.  This hardwired drive for diversity in dining is also one reason why restrictive diets that seek to severely limit what we consume almost always, ultimately fail,” Dr. Mike says.

By leveraging the seasonal and cyclic variations that naturally occur, your palate will never become dull and monochromatic, he promises.  A pleasant dining experience directly lights up our primal happy-happy joy-joy place, an experience that contributes directly to overall well-being.

•  Sustainability: All the reasons for purchasing high-quality ingredients locally ultimately circle back and rest upon the concept of sustainability. In knowing where your food comes from, in being able to ascertain both what it contains and what it does not contain, you take a proactive step in determining your own health and wellness, Dr. Mike says.

By focusing on procuring the best for you and those who depend upon you, you act to sustain yourself and your family. By affecting such a posture, you deliver local impact.

“With enough people acting locally, the impact becomes regional and if enough people demand control over their foodstuffs then, like a crazy cat video gone viral, it can have a global effect.”

About Michael S. Fenster, MD

Michael Fenster, M.D., F.A.C.C., FSCA&I, PEMBA, is a board-certified interventional cardiologist. Also known as “Dr. Mike,” author of “Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food,” (www.whatscookingwithdoc.com), he combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. A certified wine professional and chef, Dr. Mike worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career.

 
State of Iowa Finalist in Roll Call’s Annual “Taste of America” Competition PDF Print E-mail
News Releases - Food & Dining
Written by Iowa Restaurant Association   
Monday, 16 June 2014 08:49
State of Iowa Finalist in Roll Call’s Annual “Taste of America” Competition

June 12, 2014 – West Des Moines, IA – Iowa is in a battle to the finish in Roll Call’s Annual “Taste of America Competition.”  Iowa’s entry of “bacon” has advanced to the Final 8 among favorite regional foods, and is now battling against some tough competitors from seven other regional finalists including stiff competition from entries such as Maryland’s crab cakes and Illinois’ deep dish pizza.

“It’s time for us to show some serious Iowa pride,” said Jessica Dunker, president and CEO of the Iowa Restaurant Association.  “Iowa restaurants and at-home cooks alike have shown a nearly endless level of culinary creativity with bacon—it’s time to brag about it.”   People can vote through June 20th at Roll Call’s Taste of America website: www.rollcalltasteofamerica.com.

Iowa bacon was one of 64 foods from across the country featured in the competition which started in bracket format on May 12th.  Iowa made its way to the Final 8 by beating out Ohio’s Buckeye Candy, Missouri’s Ice Cream Cone, and Wisconsin’s Mac and Cheese.  The champion will be the state food that receives the most votes during the final round. The winner will be announced at a reception at the Congressional Baseball Game at Nationals Park in Washington D.C. on June 25, 2014.

Since 1909 the Congressional Baseball Game has pitted Senate and House members of each party against one another on the baseball field to raise money for charity.

Help Iowa be featured at the big event by voting today at www.rollcalltasteofamerica.com .

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Iowa Restaurant Association

The Iowa Restaurant Association is an advocacy organization supporting Iowa’s industry with educational and promotional programs across the state. www.restaurantiowa.com

 
National Launch of Revolutionary App to Know What's in your Food! PDF Print E-mail
News Releases - Food & Dining
Written by Jeff Sonnenburg   
Friday, 13 June 2014 14:58

Jeff Sonnenburg, Executive-Director, “It started when I was simply trying to find products without aspartame. I couldn't believe the amount of hours I was spending looking on the back of long complicated labels over and over. I was also seeing all the millions of people who were actively trying to get legislation passed to have GMO's (Genetically Modified Organisms) listed on labels. I thought why can't a consumer have their own virtual label through a mobile-app where by scanning the UPC-code anyone can see just the information they personally care about.”

“I also decided to include information such as GMO that is not always publicly available. Finally when I saw a television news report about a child who had died of a peanut-allergy, I saw how hard it was for 3.3 million people who have a peanut-allergy to figure out what products have peanuts or are made in factories with peanuts. I was shocked how totally unsuspecting products have peanuts in them. This seemed essential for the over 100 million Americans who have special dietary needs."

Affinity is a mobile-app and site where anyone can decide what information about a product they want to know. It also recommends alternative options for the same type of product that is more according to your preferences. To save you time it your previous choices and products you already scanned.

We are starting our crowdfunding now for the Peanut-Allergy Edition to be out before Halloween and then the GMO Edition and Prescription-Drug Food-Interaction Edition will follow one per quarter. We will be rolling-out a web-site in the next 30 days for crowdsourcing for people to search our database for type of products they want without peanuts and to beta-test the functionality for the app. We are getting ready to do the same each quarter following for GMO and prescription-drug food-interactions.

A pre-launch event will be on Tuesday 17 June 2014 from 6:30pm to 7:30pm at Theo's Java Club (side-stage room) 213 17th St. Rock Island, IL where we will have a five minute video of the app and product-database. We want everyone's input on what you want to know about your food by simply swiping your mobile. We want to know what do you want it to keep track of to make your shopping choices easier and quicker. We'll be making a national video for crowdfunding kick-off! We will also be taking applications for coders, developers, data-key-entry and general staff.

Mighty River Ventures is a local incubator for mobile-apps and sites that already has six apps in the pipeline. We have monthly brainstorming online and local master-minds where people can bring their ideas for us to scope them out for viability, development costs and revenue potential. We will soon be including a youth program where they will be offered work-study to learn coding skills and have fun making viral videos.

eff Sonnenburg, Executive Director, has been an Executive Business Consultant for Cap Gemini with such clients as Utilicorp, TWA, DSI and consulted privately for Humane Society, Human Factors and MindPlay including speaking at the United Nations. Many of his references are at http://bit.ly/jeff-results.

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INTRODUCING A UNIQUE BURGER WITH SOUTHERN FLARE; THE CAROLINA BURGER PDF Print E-mail
News Releases - Food & Dining
Written by Natalie Linville-Mass   
Friday, 13 June 2014 12:01

Food Tasting To Be Held At Miss Mamie’s

MOLINE, IL/ June 11, 2014 – Miss Mamie’s Restaurant & Bar will be hosting a food tasting event Monday, June 23rd at 6:00pm. New delicacies will be joining the line-up of already delicious choices from the Miss Mamie’s menu.

These new foods would include; the Carolina Burger, Spinach Dip, and Fried Green Tomatoes. Also, new appetizers, cocktails, and desserts will be present to unearth delicious combinations of food and drink.

At $30.00 a person, you and your family, friends, and/or colleagues can participate in this succulent food tasting event. Reservations are accepted, but we are limited to no more than 50 people for this event. All benefits and proceeds will go to a scholarship for the Scott Community College Chef Apprentice Program.

Miss Mamie’s Co-owner and Chef, Mike Osborn, “These new menu items will certainly add a different element of Southern flavor to our menu. Along with a selection of appetizers, drinks, and desserts to help accentuate the taste of these selections, any combination is bound to tickle the taste buds.”

Call 309-762-8336 to reserve a place for Miss Mamie’s Food Tasting. Remember, reservations are limited.

This food tasting event will allow those who have already experienced the Miss Mamie’s menu to try the new additions. It will also allow those who may not have tried it to taste it for the first time. Of course the goal is to better serve our customers and give you an exciting selection of entrees and appetizers for each visit you make to Miss Mamie’s.

About Miss Mamie’s: Miss Mamie’s Restaurant and Bar is located it Moline, Illinois. We define fresh as locally sourced steaks; cut in our kitchen, the best seafood we can buy, and offer crisp salads with house-made dressings. Original entrees crafted by a culinary chef and offered at a good value in an established, locally owned Quad Cities restaurant. Our restaurant and menu embody a casual coastal flair you won’t find anywhere else in the area. There’s something for every food mood and flavor lover, so let us take care of your current craving, whether it’s salad or steak, sandwiches or seafood.

About Mike Osborn: Miss Mamie’s’ Chef/Owner, Mike Osborn, is a Quad Cities native who has been in the restaurant field his entire professional career. Mike trained at the most prestigious culinary school in the U.S., the Culinary Institute of America, and he has cooked in private clubs throughout the Country and owned a bagel chain. In 1995, Mike became the head chef at Miss Mamie’s. He helped open another location in Davenport, which is now Mo Brady’s Steakhouse, and in 2007, he purchased Miss Mamie’s Restaurant & Bar and Mo Brady’s Steakhouse. Mike has always been serious about food. He takes care to select just the right ingredients, cook them properly and create excitement on the plate.

 
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