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LET'S CELEBRATE NATIONAL S’MORES DAY!
National S’mores Day is today, and it recognizes one of the most popular campfire treats! Millions of people of all ages love this warm, gooey, chocolatey treat.
S’mores consists of a roasted marshmallow with a layer of chocolate bar sandwiched between two pieces of graham cracker. The origin of this tasty snack is credited to the entrepreneur Alec Barnum. However, the first recorded version of the recipe can be found in the 1927 publication of "Tramping and Trailing with the Girl Scouts" Even though the Girl Scouts were not the first ones to make s’mores, Girl Scout groups describe them in their reports as early as 1925. Earlier recipes used the name “Some Mores.” It is unclear when “S’mores” became the more common name.
Today, many variations on the original s’more find their way around a campfire.
National S’mores Day is today, and it recognizes one of the most popular campfire treats! Millions of people of all ages love this warm, gooey, chocolatey treat.
S’mores consists of a roasted marshmallow with a layer of chocolate bar sandwiched between two pieces of graham cracker. The origin of this tasty snack is credited to the entrepreneur Alec Barnum. However, the first recorded version of the recipe can be found in the 1927 publication of "Tramping and Trailing with the Girl Scouts" Even though the Girl Scouts were not the first ones to make s’mores, Girl Scout groups describe them in their reports as early as 1925. Earlier recipes used the name “Some Mores.” It is unclear when “S’mores” became the more common name.
Today, many variations on the original s’more find their way around a campfire.
- Try spreading peanut butter on the graham crackers before adding the other ingredients.
- Substitute peanut butter cups in place of the chocolate bar.
- Replace the graham crackers with fudge-dipped cookies.
- Add banana slices.
- Cooking on wood planks is a favorite of Big Green Egg fans around the world, as it adds a subtle smoky or woodsy flavor to all of your favorite recipes, and provides a fun way to serve the cooked food. You’ll enjoy getting acquainted with all the wood flavors — discovering which ones impart a stronger flavor and work well with more distinctive cuts of meats or poultry and fish, and which ones are best paired with milder meats, fish or vegetables. Salmon and grouper in particular are favorites of plank grillers, as are cuts such as pork loin and beef … and even veggies and desserts!
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No one can deny that an Italian meal is a truly sensory experience. When you sit down to an Italian meal, the traditional first course is “antipasto” (plural: antipasti). The term is derived from Latin “ante” (before) and “pastus” (meal, pasture).
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One of my favorite things to make for Zu are these dog treats. He loves my Peanut Butter and Oat recipe a LOT but I had to limit them to control his weight. He’s a large bone, 125 lb. German Shepherd so keeping him as trim as possible is a must for his joints.
In this recipe, the ingredients are very basic…sweet potatoes, carrots, oat flour and egg. All organic. I used to buy oat flour but the price was up and down so much and sometimes I couldn’t find it in the stores at all. So, I started making my own in a food processor. Process 1-2 cups at a time until powdery, then sift to separate any larger left over pieces. It has really taken the stress off of searching for it when I get a large order. I prefer to use oat flour in all of my dog recipes because it seems to be a flour that causes the least allergic reactions. Zu is allergic to barley flour and it’s in almost everything out there. He also doesn’t do so well on whole wheat flour.
With Zu, I keep things simple. Like many German Shepherds, he has a sensitive digestive system. He really loves the crunch in these treats, too, so give it a try and see what your pups think.
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First, a little history:
The invention of the chocolate chip cookie happened in 1930 when Ruth Graves Wakefield and her husband Kenneth were running the Toll House Inn on Route 18 near Whitman, Massachusetts. Mrs. Wakefield, a dietitian andfood lecturer, prepared all the food for the guests at the inn and had gained an enviable local reputation for her impressive range of desserts.
It’s often said that necessity is the mother of invention, and so too it was in this story. One night, Ruth decided to whip up a batch of Chocolate Butter Drop Do cookies, a popular old colonial recipe, to serve to her guests. But as she started to bake, she discovered she was out of baker’s chocolate. Ruth then chopped up a block of Nestlé semi-sweet chocolate that had been given to her by Andrew Nestlé of the Nestlé Company. Ruth had expected the chocolate to melt and disperse through the cookie dough as regular baking chocolate would. Instead, the chocolate pieces retained their individual form, softening to a moist, gooey melt, and the world had its first known chocolate chip cookie.
Other Chocolate Chip Cookie Facts:
• Chocolate chip cookies were first called “Butterdrop DoCookies." Wakefield's recipe first ran in a Boston newspaper. In 1936, she published her first cookbook, Toll House Tried and True Recipes, and renamed them "Chocolate Crunch Cookies."
• The first chocolate chip cookie was the size of a quarter. It was super crispy and could be devoured in just one bite.
• Ruth was paid for her recipe with a lifetime supply of chocolate from Nestlé. After acquiring her recipe, the company invented the now ubiquitous teardrop-shaped chocolate chip in 1939.
• The world's biggest chocolate chip cookie weighed 40,000 pounds and had a diameter of 101 feet. It was created in 2003 by The Immaculate Baking Company in Flat Rock, North Carolina.
Make or pick-up your favorite chocolate chip cookies and celebrate!
- Sources: todayifoundout and epicurious.com
The invention of the chocolate chip cookie happened in 1930 when Ruth Graves Wakefield and her husband Kenneth were running the Toll House Inn on Route 18 near Whitman, Massachusetts. Mrs. Wakefield, a dietitian andfood lecturer, prepared all the food for the guests at the inn and had gained an enviable local reputation for her impressive range of desserts.
It’s often said that necessity is the mother of invention, and so too it was in this story. One night, Ruth decided to whip up a batch of Chocolate Butter Drop Do cookies, a popular old colonial recipe, to serve to her guests. But as she started to bake, she discovered she was out of baker’s chocolate. Ruth then chopped up a block of Nestlé semi-sweet chocolate that had been given to her by Andrew Nestlé of the Nestlé Company. Ruth had expected the chocolate to melt and disperse through the cookie dough as regular baking chocolate would. Instead, the chocolate pieces retained their individual form, softening to a moist, gooey melt, and the world had its first known chocolate chip cookie.
Other Chocolate Chip Cookie Facts:
• Chocolate chip cookies were first called “Butterdrop DoCookies." Wakefield's recipe first ran in a Boston newspaper. In 1936, she published her first cookbook, Toll House Tried and True Recipes, and renamed them "Chocolate Crunch Cookies."
• The first chocolate chip cookie was the size of a quarter. It was super crispy and could be devoured in just one bite.
• Ruth was paid for her recipe with a lifetime supply of chocolate from Nestlé. After acquiring her recipe, the company invented the now ubiquitous teardrop-shaped chocolate chip in 1939.
• The world's biggest chocolate chip cookie weighed 40,000 pounds and had a diameter of 101 feet. It was created in 2003 by The Immaculate Baking Company in Flat Rock, North Carolina.
Make or pick-up your favorite chocolate chip cookies and celebrate!
- Sources: todayifoundout and epicurious.com
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By Jennie Lyons, NOAA Fisheries Public Affairs
Feature article in Volume #1 of Nourish and Flourish
A millennium ago, nearly 500 ancient fishponds provided food security for Native Hawaiians living on an island in the middle of the Pacific. Today, this beautiful fish pond full of hatchery-born mullets is one example of how folks are tapping into cultural wisdom in hopes of improving our nation’s healthy food supply for the future.
“Locally grown seafood in waters around the nation is critical for environmental responsibility, food security, and a stronger economy,” says Michael Rubino, NOAA’s Senior Advisor for Seafood Strategy. “With the population growing fast, expanding our nation’s seafood production is really a gift for our children and grandchildren. It’s the responsible thing to do.”
The history of growing fish in nearby waters dates back hundreds of years, if not thousands. In Hawaii, 488 fishponds once dotted the islands to provide a reliable staple of a healthy diet. We can step into a piece of the past at the 800-year-old Paepae o He’eia fish pond, one of only 50 such ponds still in use today. The pond currently sells nutritious whole fish directly to the community. The nearby Kualoa Farm grows oysters in constructed ponds between 800 and 1,000 years old. Fresh oysters are one of the delicacies locals and tourists alike enjoy.
These ponds are part of a push to raise more fish and shellfish around the islands for cultural reasons as well as to feed a hungry wave of tourists who visit each year. The locally grown food promotes health and environmental responsibility. As Native Hawaiians know, it’s also a source of food security in an area nearly 4,000 miles from the United States mainland. But experts say expanding current pond production is just a first step.
The Oceanic Institute of Hawaii Pacific University, just a short drive away, is researching cutting-edge technology to support sustainable aquaculture and notes a wealth of untapped potential both off Hawaii’s coast and around the nation.
“For domestic aquaculture to expand, science-based approaches need to be developed and implemented to compete with cheap, imported seafood,” said Dr. Shaun Moss, the Oceanic Institute’s Executive Director. “By using advanced technologies, the United States aquaculture industry should be able to replace a significant portion of foreign imports to provide American consumers with high-quality aquatic protein in a sustainable manner.”
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Seafood is vital to the Hawaiian economy and culture. Fish, shellfish, and seaweeds are an important part of local diets, and seafood demand is further increased by millions of visitors who crave high quality, freshlocal seafood.
Just off the rocky Kona coast, Blue Ocean Mariculture, the nation’s only offshore fish farm, is helping provide a native kanpachi species to meet this growing demand for seafood. “Among local species, Hawaiian kanpachi was a clear choice for its high quality, versatility, and natural ability to hit sustainability benchmarks,” said Blue Ocean Mariculture farmer Tyler Korte.
• • •
Read the complete article in Volume #1 of Nourish and Flourish. Purchase a copy on line today.
Feature article in Volume #1 of Nourish and Flourish
A millennium ago, nearly 500 ancient fishponds provided food security for Native Hawaiians living on an island in the middle of the Pacific. Today, this beautiful fish pond full of hatchery-born mullets is one example of how folks are tapping into cultural wisdom in hopes of improving our nation’s healthy food supply for the future.
“Locally grown seafood in waters around the nation is critical for environmental responsibility, food security, and a stronger economy,” says Michael Rubino, NOAA’s Senior Advisor for Seafood Strategy. “With the population growing fast, expanding our nation’s seafood production is really a gift for our children and grandchildren. It’s the responsible thing to do.”
The history of growing fish in nearby waters dates back hundreds of years, if not thousands. In Hawaii, 488 fishponds once dotted the islands to provide a reliable staple of a healthy diet. We can step into a piece of the past at the 800-year-old Paepae o He’eia fish pond, one of only 50 such ponds still in use today. The pond currently sells nutritious whole fish directly to the community. The nearby Kualoa Farm grows oysters in constructed ponds between 800 and 1,000 years old. Fresh oysters are one of the delicacies locals and tourists alike enjoy.
These ponds are part of a push to raise more fish and shellfish around the islands for cultural reasons as well as to feed a hungry wave of tourists who visit each year. The locally grown food promotes health and environmental responsibility. As Native Hawaiians know, it’s also a source of food security in an area nearly 4,000 miles from the United States mainland. But experts say expanding current pond production is just a first step.
The Oceanic Institute of Hawaii Pacific University, just a short drive away, is researching cutting-edge technology to support sustainable aquaculture and notes a wealth of untapped potential both off Hawaii’s coast and around the nation.
“For domestic aquaculture to expand, science-based approaches need to be developed and implemented to compete with cheap, imported seafood,” said Dr. Shaun Moss, the Oceanic Institute’s Executive Director. “By using advanced technologies, the United States aquaculture industry should be able to replace a significant portion of foreign imports to provide American consumers with high-quality aquatic protein in a sustainable manner.”
-----------------------------------------------------------------------------------
Seafood is vital to the Hawaiian economy and culture. Fish, shellfish, and seaweeds are an important part of local diets, and seafood demand is further increased by millions of visitors who crave high quality, freshlocal seafood.
Just off the rocky Kona coast, Blue Ocean Mariculture, the nation’s only offshore fish farm, is helping provide a native kanpachi species to meet this growing demand for seafood. “Among local species, Hawaiian kanpachi was a clear choice for its high quality, versatility, and natural ability to hit sustainability benchmarks,” said Blue Ocean Mariculture farmer Tyler Korte.
• • •
Read the complete article in Volume #1 of Nourish and Flourish. Purchase a copy on line today.
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Bruschetta is one of the best ways to enjoy the bounty of summer. Pronounced “broosketta,” this classic Italian appetizer is quick and easy to make.
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These are Zu’s favorite treats! He loves peanut butter and fortunately, neither of us have a peanut allergy. They are super easy to make, very basic recipe...oat flour, rolled oats, peanut butter and water.
As I’ve mentioned in a previous post, I make my own oat flour. The price of organic oat flour fluctuates and there have been times when I couldn’t find it on the shelves at all. I use a food processor and process about two cups at a time. For the dog treats, I leave the bigger bits in the flour. If I were making cookies for friends and family, I would sift it so the dough is smoother.
I separate the ingredients in the bowl just like in the photo above. I pour the 1 cup of hot water over the rolled oats and peanut butter. The oats will soak up the moisture and the peanut butter will melt a bit. Instead of a mixer, I use a Tovolo Dough Wisk. I really love this kitchen tool. It’s so easy to combine the ingredients and super easy to clean. The oats and oat flour should soak up the water completely but if it’s too dry, add a little more hot water. If too wet, add more flour. The final step before the oven is to egg wash the treats. Scramble a raw egg in a bowl and brush on to each cookie.
I separate the ingredients in the bowl just like in the photo above. I pour the 1 cup of hot water over the rolled oats and peanut butter. The oats will soak up the moisture and the peanut butter will melt a bit. Instead of a mixer, I use a Tovolo Dough Wisk. I really love this kitchen tool. It’s so easy to combine the ingredients and super easy to clean. The oats and oat flour should soak up the water completely but if it’s too dry, add a little more hot water. If too wet, add more flour. The final step before the oven is to egg wash the treats. Scramble a raw egg in a bowl and brush on to each cookie.
After baking for 40 minutes, I like to turn off the oven and let them cool inside for an hour. It makes them very crunchy. This step is not necessary but Zu seems to like that super crunch.
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Welcome!
Nourish and Flourish is a publication was created by a collaboration of passionate editorial content contributors including photographers, writers, scientists, and designers. We are proud to feature stories and visuals from experts all over the world, from different age groups, demographics, and cultures.
Please take the time to wander through our pages, appreciate the beautiful photography (and its many subjects), and ponder our inspired stories. This publication is much like an art gallery or museum: you can enjoy the entire experience without the distraction of advertising pages or commercial interruption of any kind.
Thank you for joining us. Please purchase a copy onine today!
Published by Veracity Media Group, LLC.
Nourish and Flourish is a publication was created by a collaboration of passionate editorial content contributors including photographers, writers, scientists, and designers. We are proud to feature stories and visuals from experts all over the world, from different age groups, demographics, and cultures.
Please take the time to wander through our pages, appreciate the beautiful photography (and its many subjects), and ponder our inspired stories. This publication is much like an art gallery or museum: you can enjoy the entire experience without the distraction of advertising pages or commercial interruption of any kind.
Thank you for joining us. Please purchase a copy onine today!
Published by Veracity Media Group, LLC.