Comments for Seattle Local Food

Comment on How To Cook Salmon Perfectly by Will

Will — Wed, 22 May 2013 02:53:50 +0000

This technique worked perfectly. Thanks for posting this.

Comment on Sierpinski Hamantaschen: Sierpinskitaschen (First in the world?!) by Debs

Debs — Mon, 20 May 2013 12:36:32 +0000

Really! Apparently I have some doppelgangers out there. Sure, put us in touch! I’m actually technically in a part of France right now (hence no new posts), in French Guiana in South America.

Comment on My Grandmother’s Blintzes, Honoring Her Memory by Debs

Debs — Mon, 20 May 2013 12:35:00 +0000

Great to hear! How did the blintzes come out?

Comment on Cauliflower Crust Pizza, Local & Gluten-free (recipe revisit) by jan

jan — Thu, 16 May 2013 00:52:17 +0000

has anyone tried combo of zucchini and cauliflower.. how is it?

Comment on My Grandmother’s Blintzes, Honoring Her Memory by suzy

suzy — Wed, 08 May 2013 23:25:32 +0000

Sandi,

Making this recipe for Shavuot…..I am so looking forward to making these..and I will post a link to your site and this article. Thank you dear for honoring her and out heritage.

Suzy

Comment on Sierpinski Hamantaschen: Sierpinskitaschen (First in the world?!) by PhenomeNOMS: Vi Hart | Kitchen Overlord

PhenomeNOMS: Vi Hart | Kitchen Overlord — Wed, 20 Mar 2013 11:01:35 +0000

[...] other delicious examples of mathematical foods you can try at home are the Sierpinski Hamantaschen, or eating tortilla chips dipped in cheese in the Fibonacci sequence ( first 1 chip, then 1 chip, [...]

Comment on Sierpinski Hamantaschen: Sierpinskitaschen (First in the world?!) by Michel Henri

Michel Henri — Fri, 15 Mar 2013 10:23:45 +0000

Very intersting and tasty application of fractal figures. But what puzzles me the more is not your culinary imagination, but your incredible resemblance with my daughter. And far more, she is a (French) mathematician, and especially fond of geometry. You should get acquainted with each other!

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Kevin Rosinbum

Kevin Rosinbum — Mon, 11 Mar 2013 02:16:50 +0000

I’m sorry but with repsect, you are absolutely incorrect, Hernan. Raw milk is no worse a medium for the above mentioned pathogens that is pasteurized milk, and in fact raw milk contains many good bacteria that actually *combat* these others if they are introduced… this is also true both in the bottle and in the stomach of the drinker. ALL pathogens are destroyed with pasteurization (good AND bad) but so are all the delicate enzymes present, not to mentioned the other unhealthy transformations that occur in the fat and protein makeup of the milk, in addition to the fact that if those harmful bacteria are introduced *later* there is nothing there to combat them post-pasteurization which is normally the case with sicknesses, since most contamination happens after (well after) milking. Further… the E.Coli bacteria you are referring to is E. Coli O157, which is extremely resistant to stomach acid environments which is why it makes us sick. It has developed in the gut of grain-fed commercial cow and is *not found* in grass fed organic farming practices. And *even* further, Listeria in general is much more resistant to heat and survives all but ultra pasteurization.
So please, research you prominent scientists findings before buying into this raw milk fear that is perpetuated merely to preserve the status-quo of the industrial dairy business.
If you are drinking good milk from properly pastured cows at reputable clean dairies, everything you mention above is something to fear from *NOT* drinking raw milk.

Comment on Cannot Tell a Lie: Washington Park Arboretum chops down hillside of cherry trees by suzanneferris

suzanneferris — Sat, 02 Mar 2013 00:11:02 +0000

HI – Have you thought about once per week spraying of pesticide to maintain these older trees in the high season for the bugs that spread the disease? Trees suffering from cherry blossom tortrix are really messed up… The people spraying this toxic substance suffer exposure, and the kids playing in the sprayed areas maybe at risk as well. It is sad to see these large specimens go but the nothofaguses (New Zealand beeches may become as beloved as the diseased cherries in time).

Comment on Thundering Hooves Ranch Closed. What’s next for WA grass-fed beef? by Marilyn

Marilyn — Mon, 25 Feb 2013 19:28:39 +0000

You raise some good questions in this article regarding what it takes for a grassfed producer to make it in the marketplace, and there are as many answers as there are producers.

I did want to point out a couple of inaccuracies in your paragraph on terminology, however. The USDA regulates use of the term grassfed, and their standards dictate that the animals are fed nothing but grass and forage from weaning to harvest. A producer can’t legally use the term grassfed if the animals are sent to a feedlot at any point during their lives. On the other hand, the terms pasture-finished and grass finished have no legal definition, so the producer can create any kind of story. For some, that means what you describe, but for others, all it means is that the animals received some grass in the last few weeks or months of life. It doesn’t guarantee that they were never fed grain or confined to a feedlot.

The best way to be sure you’re getting what you think you are (fed nothing but grass or forage, a lifetime on pasture without confinement, no antibiotics or hormones, and from a local US farm) is to look for American Grassfed certification. Producers are audited annually by a third party so you can be sure the meat is what is says on the label. http://www.americangrassfed.org

Comment on How To Cook Salmon Perfectly by Lemon and Dill Roasted Salmon « Flavorful Table

Lemon and Dill Roasted Salmon « Flavorful Table — Mon, 28 Jan 2013 18:36:00 +0000

[...] for 15 to 20 minutes. Cut into center of largest filet to be sure that it flakes easily and is just slightly translucent, but try not to over-cook. Serve with grilled vegetables – asparagus is my [...]

Comment on Seared Tuna with Wild Sorrel Paste by Chey

Chey — Mon, 28 Jan 2013 08:24:22 +0000

Wow, I would never think of making a sheep sorrel paste, everything looks so yummy thanks for sharing.

Comment on Zucchini Crust Pizza! by Yvonne

Yvonne — Tue, 11 Dec 2012 01:51:17 +0000

sorry i didn’t add: we added 1/3 cup of brown rice flour but we did make one exception and added the eggs. We also mixed basil in. The original recipe I have said 2 tablespoons of basil but I don’t think we used that much! It was delicious with these changes. Actually, we used a recipe from a friend and now I came across this recipe and liked the additional helpful instructions.

Comment on Zucchini Crust Pizza! by Yvonne

Yvonne — Tue, 11 Dec 2012 01:45:00 +0000

It CAN be adapted for Vegan as we are vegan and what we did was to substitute out the mozzorella cheese for a non-dairy cheese by Daiya. It worked and was delicious!

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Not fooled by the USDA

Not fooled by the USDA — Mon, 10 Dec 2012 04:02:26 +0000

What are the names of the “prominent scientists” you are referring to?

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Not fooled by the USDA

Not fooled by the USDA — Mon, 10 Dec 2012 04:01:23 +0000

For Hernan, could you please give us the exact names of the “prominent scientists” you are referring to and their contact information?

Comment on Celebrating Food Day, Mayor’s Office Releases Seattle Food Action Plan by Bridget

Bridget — Thu, 06 Dec 2012 22:29:32 +0000

There’s a group on Kickstarter I saw who is very interested in the local food movement. They’re called Bright Agrotech and they’re looking for support from people who are interested in home growing. It sounds pretty awesome. Check it out if you get a chance!

Comment on Celebrating Food Day, Mayor’s Office Releases Seattle Food Action Plan by benwade22

benwade22 — Tue, 13 Nov 2012 08:18:05 +0000

I came across your blog while searching for organic foods in Seattle. I saw your Food Day post and it made me think of this Seattle startup called GroBox. The company provides a planter box, seeds, and an interactive software with alerts to help navigate growing fruits and vegetables. I am considering growing my own food for organic, local, better tasting produce. I thought GroBox would be a great way to do it. It sounds like growing food from home would fit right in with Mayor McGinn’s Seattle Food Action Plan. Thanks for the interesting posts!

Ben

Comment on How To Cook Salmon Perfectly by Cedar-Planked Salmon with Citrus Glaze - Feeling Foodish

Cedar-Planked Salmon with Citrus Glaze - Feeling Foodish — Wed, 31 Oct 2012 03:48:39 +0000

[...] I’ve also found some wonderful tips on cooking salmon and picking out a good cut on this site. Overall, aim for pieces that come from the belly, not the tail, and cook for 7 to 10 minutes per [...]

Comment on Diet and ADHD: How much is a response to dietary intervention about gluten? by Bradley Voci

Bradley Voci — Tue, 30 Oct 2012 08:40:43 +0000

As of today there are still no permanent cure for ADHD but i think stem cells can give us high hopes. ;

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