Just returned from a wonderful three days in Montréal, still dreaming of a brown Christmas in southern New Hampshire. I see little value in winter other than putting all the insects down and replenishing the water table.
Place d’Armes, Vieux Montréal © T20R11
The five-hour trip to Montréal lets us arrive in time for lunch. Their weather was as mild as ours and we enjoyed walking around the old City as well as venturing around Place des Arts. After attending a Christmas concert, we returned through the dancing water park that is part of Place des Arts; rotating prisms replace the water jets during the winter.
Rue jeanne-Mance, Montréal © T20R11
Rue Jeanne-Mance, Musée d’art contemporain de Montréal ©T20R11
The restaurant scene in the old city has improved significantly in the last few years, we found many new favorites and didn’t have the time nor inclination to return to our old favorites. Much more on restaurants later.
If you are going you might want to download the Bookenda app. It lacks a mapping feature which makes it more difficult to use than OpenTable but many of the restaurants that I wanted to sample used Bookenda. It is always advisable to make your reservations well before you leave as the more popular restaurants, especially around the holidays and other major events.
After the anxiety of Thanksgiving preparations and working hard to avoid being the center of attention it is nice to get out and stretch your legs. Someone has to take the initiative and lead the way:
Ahead of the crowd ©T20R11
The flock wasn’t far behind:
Pleasant post Thanksgiving walkabout © T20R11
There were over 3 dozen birds circling the house, picking away at the high bush cranberries (cranberries and turkey – who knew) and gleaning the neighborhood bird feeders.
The 1990 Nutrition Labeling and Education Act did not cover nutrition labeling for restaurants and other ready-to-eat-foods. The 2010 Patient Protection and Affordable Care Act updated the labeling requirements to include chain restaurants, similar retail food establishments (i. e. chain grocery store deli and other prepared sandwiches and meals) and vending machines with 20 or more locations.
Read the FDA News Release
This was an excellent year for backyard gardens and we had good success even though we had difficulties getting into the garden this season. We seemed to get enough rain when needed and the temperatures never got that high or that low. I irrigated the gardens and berries the least in 2014 than over the last the five years.
Summer started poorly as our abundant crop of blueberries fell victim to the squirrels, crows and other birds. We harvested enough Bing cherries from our 4-year-old tree for a pie and the day before I was planning to harvest the Raniers something completely stripped the tree bare. We lost some beets to a wayward woodchuck but he got his just rewards in the end. Then towards early September a pair of woodchucks took up residence in existing river bank nests and managed to completely mow down a most excellent parsley crop not touching a single leaf of the adjoining chervil but they left the main garden alone. We will get on them early next spring and relocate far away.
I managed to rally around the end of July and planted a second crop of beets and another of edible pod peas. We harvested the beets late last week and the peas yesterday but the peas refuse to stop flowering as we haven’t had a real killing frost.
Durham NH Nov. 2014
I regret that I didn’t have the energy to plant more spinach and lettuce crops when the beets and peas went in.
Everyone’s residential oven has hot or cold spots, not all convection ovens operate alike, everyone doesn’t pre-heat the oven for sufficient time to ‘heat saturate’ the surrounding oven walls, and I permanently installed a pizza stone in the bottom of my oven. Oven temperatures fluctuate, greater in gas than electric ovens, the inclusion of a pizza stone helps maintain the temperature. This is also why, I believe, that cast iron cookware is superior to glass in the oven, once the cast iron is up to temperature (typically being started on the stove top) there is much less fluctuation inside the pot’s cooking chamber. My smoker’s cooking chamber temperature varies widely from top to bottom and throughout the smoking cycle and I suspect that barbecue grills have numerous differences between brands and individual operators.
Those are some of the reasons why you need a good thermometer or two or three. Thermometers will help you achieve consistent results.
I am not sure why the FDA overstates many of the temperatures that you need to achieve for safe cooking. If I cooked a lamb roast to 145° F, no one here would eat it. I would be embarrassed to serve a duck breast at 165° F. I am still confused over the recommendation to cook fresh pork to 145° F, while you should cook fresh (raw) ham to 160° F. Raw oysters and steak tartare are obviously not acceptable; ceviche isn’t recognized.
I never cooked with a thermometer until I started making caramel, I read about the manual method for determining soft ball versus hard ball and quickly came to the conclusions that a thermometer was best for me. After ruining a few lamb roasts by seriously over cooking (thinking I could use some rule of thumb minutes-per-pound suggestion) I bought my first in-oven temperature probe. I rarely over cook lamb or roasts now and when I do it is more a matter of medium versus rare, not completely ruined. At least you can make a wicked good curry out of a medium lamb roast.
One thing that I really don’t do often enough is check the accuracy of my thermometers. Thermoworks, great product line, has publish a simple, downloadable guide for making an ice water bath and a cooler guide for determining the boiling point of water at your home, if you are really annal then they have an advanced calculator that lets you factor in your barometric pressure with local altitude to calculate a more precise boiling point.
If you are cooking chicken, turkey, racoon, bear or other local road kill a thermometer will help keep the holidays safe. The USDA’s Food Safety and Inspection Service (FSIS) has a concise summary of common bacteria that consumers need to know about. Frequently it is not the last meal that made you sick, it could be something you ate many days ago.
Direct from Euskal Herriko Etxe Ekoizleen Elkartea comes a new food label designed to ensure that you get nothing but the best from the Basque homeland.
The IDOKI complements the existing EU Agriculture Biologique (AB) and Appellation d’Origine Protégée (AOP) labels.
The IDOKI’s focus is on small manageable farms (taille humaine or human size) that grow and produce products from their farm, managed by themselves, with a focus on local sales (proximité) by selling directly at markets and local venues. The IDOKI label requires certain practices and prohibits other practices, focusing on quality and individual management of the complete operations.
If you have never been to the northern border between Spain and France, the beloved homeland of the Basque people, then you have missed a wonderful culinary delight. The de facto capital of Basque is San Sebastian a modest sized city with more tapas bars then I could count. The local wines are as sturdy and reliable as the Pyrenees, a cuisine dominated by fish, pork, rice, espelette peppers and other local herbs and spices befitting the hard-working lifestyle of the Basque.
One can only hope Catalonia along with the former French counties now called Roussillon (Northern Catalonia) will take up the challenge and create a label that protects and encourages their historic culinary delights. Competition isn’t always destructive. The Catalonian and Basque cuisines at times seem very similar but the differences are worth eating, learning about and celebrating.
It is a pure joy to eat and drink your way along the Spanish/French border; start by going south from Saint Jean de Luz to Banyuls on the French side and then return north on the Spanish side from Figueres or Girona to San Sebastian. You might just decide to stay.
There is a wonderful opportunity for New Hampshire’s Legislators to create a windfall economic event for the State without having to invest much time, effort or, more importantly, money. Simply propose a special referendum vote for Mandatory Labeling of all products that contain Genetically Modified (GMO) ingredients.
The pro-GM industry has spent more than $25 million to defeat a similar ballot measures in Colorado and Oregon; if those voters side with Big Ag then that would increase the amounts industry giants would funnel into a little State like New Hampshire.
Face it, do we really need to know what we are eating? Hasn’t our Legislature been saving us from reading labels by making them uninformative and ensuring that we continue to have full access to all of those out-of-state raised, produced, and manufactured products? Who still believes that the truth will set you free? It’s all about the money and in the grand scheme of things, Big Ag takes more money out of New Hampshire than it puts in so we have an excellent opportunity to get back some of our money Big Ag is throwing around elsewhere.
The University of Maine, co-sponsored by The Maine Department of Agriculture, Conservation & Forestry is holding an important conference 20 November on Pollinator Health & Safety:
8:00 am- Registration and Check-in
8:30 am- Welcome and Overview
Moderator Jim Dill, University of Maine Cooperative Extension
8:45 am- Factors Affecting Bee Mortality In the US
John Skinner, Professor and Apiculture Specialist, University of Tennessee
9:45 am- Factors Affecting Bee Mortality In Maine Agriculture
Tony Jadczak, Maine Department of Agriculture, Conservation & Forestry.
10:30 am- Break
10:45 am- Status of Native ME Pollinators
Frank Drummond, UMaine School of Biology and Ecology
11:30 am- Pesticide Risks
Nancy Ostiguy, Penn State University, Department of Entomology
12:30 pm- Lunch
1:30 pm- Use Patterns for Neonicotinoids and Other Pesticides in Maine
Henry Jennings, Director Maine Board of Pesticides Control
2:30 pm- Best Management Practices For Pollinator Safety
David Epstein, USDA Office of Pest Management Policy
3:30 pm- Panel Discussion-Questions All
4:30 pm- Adjourn Safe Travels!!
*Approved for 7 pesticide applicator recertificaion credits & 6 CEUs (5 IPM and 1 CM)
I am among the first to remind that the devil is in the detail but there is something to be said for simplicity, plain language and perhaps, rarely – from remote time to remote time, a little socialism. The French do seem to get hung up on their government being more for the people instead of corporate interests. On 7 October, the French Minister of Agriculture, Stephane Le Foll outlined their updated Public Food Policy:
The Four Axes of the French Public Food Policy
• Social Justice
The Social Justice axis has the goal of ensuring that everyone has sufficient access to safe and nutritious food. By recognizing and responding to the population’s different dietary needs and preferences depending on factors such as wealth, location, religion and health, this pillar of French Public Food Policy strives to leave no man behind when it comes to leading a healthy and active life.
• Youth Education
Habits are acquired at an early age. That is why the French PPA emphasizes the education of its youth from the time they enter into the school system. This axis of the PPA has spurred the creation of many national school programs for nutrition and general food education. From kindergarten to high school, French youth are taught not only about the culture, variety and pleasure of food, but also about the breadth and importance of the food industry. The introduction and promotion of careers within the food industry to the county’s youth is a great way to raise awareness about the industry as a whole and foster a personal, mutually beneficial relationship between producers, retailers, cooks and consumers.
• The Fight against Food Waste
This axis takes a holistic approach to combatting food waste from producers to consumers and everyone in between. Individual practices for waste prevention retain their importance, but distributers and retailers are also encouraged to contribute through donations of the unwanted, but perfectly sanitary products that are otherwise tossed out or destroyed. The State has committed to the financial and organizational support of associations that work toward renewable solutions with these retailers and distributers all while employing and rehabilitating the marginalized and disadvantaged members of society.
• Reconnecting producers and consumers
The fourth and final axis aims to breach the gap between the agricultural industry and its consumers, with the overarching goal of supporting the French system of agriculture. Local communities and all stakeholders of the agrifood industry have a pivotal role to play in this effort and are called to assist by utilizing and promoting local products with cultural and economic ties to their community. The Ministry of Agriculture places a special emphasis on the incorporation of local and “terroir” (lien) products into the menus of community kitchens, such as school or work cafeterias, expressing its willingness to fund and support local initiatives that work to this end.
A future Agricultural Law will be drafted with the intent of carrying out these four axes of the Public Food Policy. The Ministries for National Education, Justice, Defense, and Health & Social Affairs have all joined in the promotion and implementation of specific policies within their respective departments.
You might find these links interesting as well:
How the French are fighting their growing problem with obesity.
Eating well is everyone’s business.
Do you know the difference between OWC and AOC? When celebrating do you look for a Blanc de blancs, Crémant or Méthode Traditionnelle? Are you at all concerned about SOS or DC?
Like every other industry, the wine industry is replete with jargon, acronyms and specialize lingo. Wine Searcher is an excellent on-line reference source for these various terms and how to read the labels from different countries.