Mini peppers are delicious raw or cooked. They are crunchy, and their flavor is very mild. This is a simple recipe that only takes a few minutes to prep. The flavor you get from roasting these mini peppers is smoky and sweet. They can be served as a side dish or an appetizer with rustic bread and cheese. Once they come out of the oven or off the grill, they will collapse, releasing juices that infuse with the olive oil and balsamic to create an amazing taste.
As featured in "Flavors of the Season Cookbook" digital publication.
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On May 20, National Rescue Dog Day recognizes all the benefits of allowing a four-legged canine to adopt you into their immeasurably lovable life. When it comes to four-legged friends, they improve the human condition by leaps and bounds, barks, and yips. It’s hard to imagine a more helpful, worthy companion. Give them a chance to make your life better! Consider giving them a forever home!
According to the ASPCA, approximately 3.3 million dogs enter shelters every year. When these abandoned and abused animals find their way to a shelter, each one needs a forever home and their potential is limitless. They’re rescue dogs. No matter their size, color, or breed, dogs will find a way to nuzzle, fetch, or beg their way into your heart. You’ll find it hard not to scratch one behind the ear. Rescue dogs often overcome extreme obstacles and yet provide comfort, security, and friendship as family pets. But rescue dogs are capable of much more. With training, they contribute to the independence of people with disabilities as service animals and give comfort to the elderly. In these circumstances, they become our eyes, ears, or legs as well as our best friend. Rescue dogs provide a variety of therapeutic benefits. Children, teens, and adults with autism may benefit from services provided by trained rescue dogs. As emotional support companions, rescue dogs help to relieve anxiety, depression, and PTSD among the military or those who suffer from mental illness. They make excellent teachers, too. Rescue dogs show children about caring and kindness. Rescue dogs can even be trained to rescue us from dangerous situations or help to investigate the cause of a fire. Partial list of national animal rescue / welfare organizations: American Dog Rescue Dog Lovers Digest Entirely Pets Ready to show you lots of Love! Pictured above: Frieza: A Pointer/Terrier Mix. This is Miss Frieza. She is a beautiful 5-month-old girl that is currently 31-pounds and growing. We believe she is a pointer mix with her striking black and white features. Frieza has a good amount of puppy energy and is playful outdoors, but not rambunctious indoors. She would do well with plenty of exercising, playing, and space to run. Frieza's ideal home would have a fenced yard where she can sniff and explore. Frieza is a love bug and is very happy to sit in your lap, snuggle, or take a snooze at your feet. We are working on house training, but she is not yet accident-free. Frieza is smart (knows "sit" and "lay down" commands) and eager to please. Her current foster family includes 3 elementary school-aged children. She was cautious of them at first, with some warning barks when approached, but now considers them to be good friends. Frieza is not initially friendly with new people or other dogs but seems to warm up quickly to people once she feels secure. Frieza is crate trained and will sleep through the night and stay in her crate when needed without a problem. She is very polite with her humans and mealtime and doesn't beg or whine. Frieza is learning how to go on walks and will bark at some passing dogs or people with some pulling. She is working on her leash manners and improving every day. Frieza is a great dog and will be a loyal addition to her fur-ever family. She is young and will do well with plenty of love, a little bit of patience, and consistent training as she grows. For inquiries, email inquiry@angelsrescue.org An Adoption Application for this dog can be found and submitted online at ANGELS AMONG US PET RESCUE Please be sure to like our Facebook page https://www.facebook.com/angelsrescue. Some of our animals receive a high volume of applications, and we strive to select the best home for each animal. However, we have many wonderful homeless pets available. I love watching keep-fit videos while munching chocolate chip cookies.
~ Dolly Parton In an episode of the sitcom Friends, Lisa Kudrow's character Phoebe claims that her great-great-grandmother ("Nestley Toulouse") passed down the cookie recipe on the back of the chocolate-chip bag. As it happens, a woman did single-handedly invent chocolate-chip cookies, but she wasn't from France—she was from Massachusetts. According to a popular version of this story, sometime in the 1930s, Ruth Graves Wakefield was baking chocolate cookies at the restaurant she ran in Whitman, Massachusetts, when, without enough time to melt the chocolate, Wakefield threw in whole chunks of a Nestlé bar. People loved the improvisation, and the rest is history. But that's not quite what happened, according to food historian Caroline Wyman. Wakefield wasn't a distracted proprietress; she was a talented and well-educated home economist, as well as an accomplished chef. In fact, Wakefield was something closer to the Martha Stewart of her day, and an early product of the American public-education system; she graduated from the Framingham State Normal School Department of Household Arts in 1924, two years after the nation's second teachers college started issuing bachelor's degrees in education. By the time she invented the chocolate chip cookie, Wakefield already had a cookbook to go with the restaurant: Her Toll House Tried and True Recipes went through dozens of printings. (According to the Boston Globe, the restaurant had never been a tollhouse—that was just good branding.) The cookies became a local delicacy, and, after Massachusetts soldiers received them in care packages from home during World War II, the adoration went national, according to Wyman. The cookies became so famous that Nestlé started selling bags of chips—and offered Wakefield a lifetime of chocolate (and $1) for a license on the Toll House name and her recipe. (Source: M. Harris, Pacific Standard) Read all about the history of chocolate, Ruth Wakefield, the original recipe + so much more in the current issue of The Allure of Chocolate. Available now to download just click the image below. JUST RELEASED! For all chocolate lovers!! This beautifully crafted, interative, ad-free publication features the story of chocolate from ancient times to present along with delectable chocolate recipes and gorgeous photos. Learn all about the Cacao-Trace program and the farmers who benefit across the world.
For some 3,500 years , chocolate has been at the center of world history. From its beginnings around 1500 B.C.E. as a ceremonial drink in the ancient Olmec, Maya, and Aztec cultures to its multifaceted forms and uses today, the story of chocolate leads us on a fascinating journey through many places and times. So, dig into your chocolate stash and enjoy!
I add organic pumpkin to Zu’s bowl daily. It’s great for his digestion. Just make sure you purchase actual canned pumpkin and not the pie filling. You can exchange the pumpkin in the recipe with cooked sweet potatoes or organic canned sweet potatoes to mix things up.
You can use any cookie cutter for your treats. For this batch, I used a biscuit stamp. It’s one of my favorite cookie tools and you can find all kinds of rubber stamps, including holiday themes.
Zu is allergic to barley and has digestive issues with wheat. Oats are the only grain he gets in his diet.
No matter what grain you choose in your treats, watch for symptoms that can vary from dog to dog:
It can be hard to figure out what’s going on with our pups but it can also be a really simple fix by observing any changes after they eat and removing ingredients from their diets. If you feel your dog is in real distress after eating, please see your veterinarian right away. If something doesn’t feel right with our dogs, it probably isn’t.
Apple pies or tarts have been around, in one form or another, since the Middle Ages. Before the Pilgrims set sail for the New World, Asia and European cultures had already incorporated apples into their cuisine thousands of years earlier. The first written mention of the apple is that of Alexander the Great in 328 BCE: he noted Kazakhstan’s apples appeared to be ‘dwarfed,’ before bringing them back to Macedonia to be cultivated. By the late 14th century, sweet and savory pies were already an important part of the food culture in England, and so it comes as no surprise that apples made their way into these pastries; however, they traditionally were made without crust due to the high price of sugar. It wasn’t until the 15th century that Dutch bakers transformed the crust-less apple pie into the lattice-style pastry we commonly see today. Just a century later, the pies could be found across Europe.
It wasn’t until the mid-1600s through complex sea trade routes, that edible apples made their way to North America. Even then, they came in the form of trees, and required extensive pollination to bear fruit; as such, the fruit didn’t flourish until European honey bees were introduced decades later. Only one type of apple -- the malus, or “crabapple” -- was native to North America prior to this, and it was incredibly sour and foul-tasting.
According to the American Pie Council, Americans consume $700 million worth of retail pies each year -- and that doesn’t include those that are home-baked, or sold by restaurants and independent bakers. Of those who responded to surveys, 19% of Americans -- some 36 million people -- cited apple is their favorite flavor. That’s a lot of apple pie.
Though we’ve made the case here that apple pie isn’t so American after all, one could argue that just because something originated somewhere else doesn’t mean that it shouldn’t become a source of national pride elsewhere. America took the apple pie to heights it had never seen before -- elevated it as a treasured part of its lore and history. And though it wouldn’t be fair to call apple pie “American” without acknowledging its past, the baked good seems to be just at home here as anywhere else in the world. I love to try new recipes from other bakers and I've fallen in love with this buttery pie crust from simplyrecipes.com! Let us know what you think by leaving a comment or tagging us on Instagram. "While we’re all self-quaranteening and doing our part to stay safe and help put an end to the Covid-19 pandemic, I want to draw attention to "Seniors, A Dogumentary", a new happy film about our senior dogs that I was honored to be featured in that premiered in Nashville two days after the tornado hit in the city and right before Covid-19 attacked all of us with a vengeance. We all know that our dogs give us a tremendous amount of the unconditional love we so desperately need, especially now. Our relationships with our dogs can help us find peace and comfort, and help us get through these socially isolating and fearful times. I encourage you to help get this beautiful, lovely film on Netflix. Just follow the instructions below Thanks!" - Jane Sobel Klonsky, Creator, Project Unconditional Seniors - a Dogumentary, starring LEO from Old Friends Senior Dog Sanctuary, Chaser the Border Collie, and photographer Jane Sobel Klonsky. Presented by NHdocs: The New Haven Documentary Film Festival. Happy Pet Month and Happy Mother's Day! Shown here is sweet Charlie and his dedicated mom, Jane . . . this is true unconditional love! We are so proud to feature Charlie's story and "Project Unconditional," Jane's creation, in our current issue of Tales & Treats. In the spirit of Mom's and pets everywhere, please show your love and gratitude each and every day! Download a copy of Tales & Treats for only $1.99 for the month of May! "Mother, the ribbons of your love are woven around my heart."—Anonymous May is National Pet Month, so show some love for your furry - and not so furry - friends! Adopt: The best way to help a pet waiting on a forever home? Be that forever home! If you’re looking to add a pet to your family, please consider adopting through your local shelter or rescue. You’ll get a lifelong friend in return! Donate: Every bit counts! If you are unable to donate financially, you can always donate your time, skills, or supplies. Educate: The best way to end pet homelessness is to help others understand the problem. Sharing articles on social media, writing a letter to the editor of your local paper, and volunteering at adoption events are all effective ways to make your voice heard and to spread the message in your community! Share: Besides being a great way to keep up with the family and friends, social networks like Facebook and Twitter are useful for finding forever homes for adoptable pets. Share an available cat or dog to your social networks to help that pet find a home! Train: Are you a master at teaching your pup to sit, lie down, or stay? Share your expertise at a rescue or shelter! Knowing some basic commands can help many dogs to be more adoptable. Play: Who doesn’t love a little one on one attention? Playing with sheltered cats or dogs will help to socialize them more quickly, making them more likely to find forever homes. Foster: Not sure you have the time or resources to dedicate to adding a pet to your family permanently? You can foster a pet temporarily until the right forever home is found. It’s a wonderful way to give back, as well as an opportunity to see what having a pet is all about before you make a lifetime commitment yourself. Volunteer: Volunteers are essential to helping shelters and rescues achieve their mission of finding forever homes for pets. Just a few hours a month will make a world of difference! Join the conversation on social media to see how others are taking part and add your own ideas by using #PawItForward! Source: Purina “The story in Tales and Treats is dedicated to my boy Charlie, whose unconditional love helped make everyday a better day and was with me and gave me encouragement and love to help navigate the waters through the creation of my “Project Unconditional.” “When I started my project, my Goldendoodle Charlie was 5 years old, in the prime of his life. I never imagined Charlie getting older. He was the energizer bunny! He was ageless. Charlie was perpetually joyful and silly. He was an accomplished obedience dog (he heeled beautifully...when he wanted to), and made so many kids and hospital patients smile during his therapy dog visits. He was a happy boy dressed up in one of the silly costumes we would put him in - a lion’s mane or even a pink tutu!” RIP Charlie. 6/17/2007 - 10/23/2019 ~ Jane Sobel Klonsky, Charlie’s mom Project Unconditional Published by National Geographic, Unconditional: Older Dogs, Deeper Love is a captivating collection of photographs and anecdotes by photographer Jane Sobel Klonsky celebrating our love and special bond with older dogs. The book offers a sampling of the 300+ stories captured by Jane since starting the project in 2012.
This is the companion cookbook inspired by Volume 1 of Nourish and Flourish. Enjoy this interactive, "ad-free", high-quality cookbook packed with flavorful, simple, and healthy plant and protein-based recipes. Each recipe features stunning, original photos with easy-to-follow directions - perfect for home cooks! Short mini-stories on where your food originates, regenerative farming and gardening, and a general harvest chart are included in each issue.
I can’t believe it was seven years ago I picked up this little 19 pound teddy bear and brought him home. Zu was so adorable. A friend was driving us back so I could bond with him in the back seat where he eventually threw up all over me. I knew in that moment, he was mine.
If you follow our doggie adventures, you know I feed Zu a raw food diet. However, he does get the weekly cooked food treat like hamburgers or turkey, plus a cake on his birthday. His favorite doggie “cake” is beef with sweet potato frosting. The recipe is super easy and it’s fun to watch your pup dive in. Because it can be a lot of food, even for Zu’s tummy, I use a round cookie cutter to make the patties smaller before building the cake. Zu gets the leftovers during the week.
I found 4-inch mini cake pans at Home Goods for $2 each. They are also available at Amazon. You can also bake this recipe like a meat loaf in one pan. Just watch your baking time so you don’t overcook.
You may use a potato masher or fork to mash up the sweet potatoes. I used a small icing spatula to spread the sweet potatoes evenly onto the cooked beef cake.
Using frozen peas makes it much easier to decorate.
FLAVOR OPTIONS:
Get more recipes in our newest publication, Tales & Treats. Order you copy today!
This is a must-have for every animal lover! Tales & Treats is an interactive, advertisement-free publication featuring cover-to-cover informative, heart-warming, and inspirational stories from international experts. Each issue also features healthy doggie treat recipes and "Remi's Toy Box" which includes products and services from around the globe. Tales and Treats blends stunning photos with a clean, fresh design and interactive editorial content.
Tales & Treats is now available to download for only $1.99 during the month of May in honor of National Pet Month! Tales and Treats is an ad-free, 70+ page interactive publication that pays it forward. A portion of the proceeds of your download purchase will be donated to the Pets Make A Difference Fund. This program supports clinical research at the University of Wisconsin School of Veterinary Medicine. (see more about the program below) Nourish and Flourish™ was created by Veracity Media Group (VMG) as a flagship "traditionally printed" title in 2019. Due to the overwhelming success and positive feedback, VMG has released a series of "Nourish and Flourish Presents" special-interest interactive digital publications now available on multiple international digital newsstands.. Not only is this great timing (in light of the world crises we are experiencing), but it is also very eco-friendly! Pets Make A Difference Fund was established due to the care that Scout MacNeil, a beloved Golden Retriever, received at the University of Wisconsin School of Veterinary Medicine while he was fighting cancer. For seven years, Scout brought indescribable joy to the lives of his WeatherTech® family. On March 22, 2020, he bravely crossed the rainbow bridge to that special place where he no longer has to fight cancer. He died a hero, and although not here in body, his spirit continues on, advocating for other pets in need of lifesaving treatment. Scout brought international attention to canine cancer and rallied people worldwide to donate to the cause. The University of Wisconsin School of Veterinary Medicine works tirelessly to research and administer lifesaving treatment to thousands of pets like Scout each year. To help the people who helped Scout and other patients just as special as him, we ask you to please join us in donating to the University of Wisconsin School of Veterinary Medicine and the important cancer research they do. Read all about Scout and UW School of Veterinary Medicine in the current edition of Tales and Treats. Pets make a difference in your life. You can make a difference in theirs. Springtime is seen as a time of growth, renewal, of new life being born, and of the cycle of life once again starting. Let's all share positive thoughts and prayers for better times ahead.
Easter weekend: As we come together in spirit this weekend to share a meal, (although it may be virtual) and celebrate Easter, let us first remember how it came to us and be thankful. Food is born from the bounty of the Earth, in warm sunlight, rich earth, and cool rain. May it nourish us, in body and mind, and provide us with the things that are good for living a healthy life. We are grateful to those who cultivated it, those who harvested it, those who brought it to us, and those who prepared it. May its consumption bring about the pleasures of friendship, love, and good company.
Local. Seasonal. Delicious . . . A True Taste of Oregon
Executive Chef Adam Ruplinger, Steamboat Inn, Idleyld Park, Oregon Adam grew up on a farm in the heart of Wisconsin, where meat and potatoes are king. But the move to Minneapolis proved to have the biggest influence on his culinary style; he landed squarely at the side of a James Beard Best Chef: Mid-West semifinalist Doug Flicker at Auriga. After assisting Chef Flicker at a James Beard House dinner, Adam’s passion took flight. He learned to push the boundaries of what a chef can do with food. After ten years in Minneapolis kitchens (Auriga, Sous Chef at Martini Blu, Mission, Barrio, Common Roots, Chef de Cuisine at Cocina del Barrio), Adam made a pilgrimage to Portland, Oregon. In August of 2013, fresh off Interstate 84, Coppia Restaurant & Wine Bar nabbed him as the Executive Chef before anyone else had the opportunity. At Coppia the focus was on the food and wine of Piedmont, Italy. But Adam was able to infuse his devotion to locally sourced ingredients, supporting organic farmers when possible. Then the excitement of a bold new restaurant project drew Adam to The Parrott House at Roseburg, Oregon. Adam oversaw the design and transformation of several former upstairs bedrooms of the house into a full kitchen. As Executive Chef, he also created and executed a European-focused menu. His farm-to-table passion drew him to Steamboat Inn which has had a commitment to sourcing locally long before it was a movement. Adam is the perfect addition to the team at Steamboat. Here he provides guests with a true taste of Oregon perfectly paired with local wines. He also loves cooking on the Big Green Egg and trying out new flavor profiles each season. At the Steamboat Inn, he works with Executive Sous Chef Bryar Horn and Sous Chef Keenan McGrew, providing guests with a true taste of Oregon.
Covid-19 News: The restaurant at the Steamboat Inn is closed until mid April. Everyone stay safe and take care of each other. We will see you soon.
Steamboat Inn 42705 North Umpqua Highway Idleyld Park, OR, 97447, United States 541-498-2230 Long before humans populated the planet, plants, animals, and soil evolved and thrived through an elegant and efficient exchange of nutrient commerce that benefitted all three. Plants fed both the soil and the animals. The animals (through their waste) fed the soil, which in turn fed the plants. It wasn’t until the introduction of fossil fuel-based, synthetic fertilizers in the mid-twentieth century that all of that changed.
For a time, it appeared as though science was able to exceed the production capacity of nature. Indeed, synthetic fertilizers (and the mining of carbon-rich soils) produced a never before imagined bounty throughout the industrial agriculture era. But that bounty continues to come at a cost, including off-site environmental impacts like hypoxic (dead) zones in our oceans and cyanobacteria outbreaks in our lakes—the result of fertilizer runoff from our farms. In addition, the industrial agriculture model is heavily reliant upon chemicals that have known detrimental impacts on insect populations as well as the plants, animals, and humans that come in contact with them. Regenerative agricultural practices, in contrast, put back in place the natural symbiotic relationships between plants, animals, and soil. In so doing, these practices ameliorate the adverse environmental and climate impacts of industrial agriculture as well as restore the nutrient density and flavor to our food. “To put it simply,” says Allen Williams, Ph.D., 6th generation farmer and founding partner of Soil Health Consultants, if we correct our soil health problems, then we will correct our mineral density and flavor issues in our foods. The health of the soil holds the key to human health, our planet’s health, and the flavor of our food.” To learn more please visit: Soil Health Academy About Dr. Allen WilliamsAllen Williams is a 6th generation family farmer and founding partner of Soil Health Consultants, LLC, Grass Fed Insights, LLC, and a partner in Joyce Farms, Inc. He has consulted with more than 4,200 farmers and ranchers in the United States, Canada, Mexico, and South America on operations ranging from a few acres to over 1 million acres. Allen pioneered many of the early adaptive grazing protocols and forage finishing techniques and has spent the last fifteen years refining those. He is a "recovering academic," having served fifteen years on the faculty at Louisiana Tech University and Mississippi State University. He holds a BS and MS in Animal Science from Clemson University and a Ph.D. in Livestock Genetics from LSU. He has authored more than 400 scientific and popular press articles, and is an invited speaker at regional, national, and international conferences and symposia. His major areas of research and business focus include soil health, cover crop/livestock integration, adaptive forage and grazing management, high attribute pasture-based meat production, and alternative marketing systems. Allen and his colleagues specialize in whole farm and ranch planning based on the concept of regenerative agriculture. Their approach creates significant "value add" and prepares the landowner for multiple enterprise/revenue stream opportunities that stack enterprises and acres. This approach allows for enhanced profitability and/or investment value. They routinely conduct workshops and seminars across North America.
Science suggests that improving soil health can bring taste and nutrient density back to our food.
You see the red, tempting slice of delicious on your sandwich. It was labeled “tomato” in the produce section of the supermarket where you picked it up. It certainly looks like a tomato and even has the faint, familiar smell of tomato. But after just one bite, your taste buds aren’t buying it. Meh. Blah. It might as well be a slice of water-filled balloon for all the flavor it offers. This reaction seems to be increasingly familiar. And it’s not just the tomatoes that betray our sense of taste and smell. When it comes to most commercially grown fruits, vegetables, and meats, consumers across the country are increasingly asking, “Where has all the flavor gone?” Have our taste buds been dulled, or is something more nefarious stealing the taste from our food? Science suggests it’s probably not the food itself, but how we grow the food that matters most when it comes to increasing taste and nutrition. Research now shows that what passes as food and what actually tastes like food is most affected by a secret that’s hidden under foot. For some time, we’ve known that a single teaspoon of healthy soil contains more life (bacteria, protozoa, fungi, nematodes, worms, etc.) than there are people on the planet. The soil biome is the single largest on earth, but is among the least understood. This mostly unseen and largely underappreciated ecosystem is responsible for all terrestrial life. Simply put, without our living soil, there would be no “us” or any other terra firma creatures roaming about. Today, scientists exploring this subterranean frontier are working not only to identify the microscopic organisms that make up this elegant ecosystem, but also to more fully understand the complex interactions and symbiosis between these organisms, the plants they feed, and the plants and animals that ultimately feed us. Read all about An Introduction to Regenerative Agriculture By Ron Nichols in our current edition. Order your copy today - quantites are limited! Source: Soil Health Academy
From a simple, lonely melody to an intricate sonata, sometimes it feels like music can speak directly to your heart in a language that you don’t know but your emotions understand. And that’s because music is a language, the language of emotion. And I mean that literally. Music has structure, progression, and syntax—just like language. The brain even processes musical syntax using the same area it uses to process language syntax. Next time you hear someone speaking emotionally, listen to the acoustic characteristics of the voice. The person will mirror music of the same emotion: fast, loud, and high for excitement and happiness, slower and softer for melancholy.
~ Ali Jennings, Ph.D. in neuroscience. University College London Read the entire article in the current edition of Nourish and Flourish. Article reprinted with permission, Alistair Jennings, Ph.D., American Institution of Physics.
.Just as every home is different, so is every dog. In this stunningly photographed book of architecturally superb houses—many of them architects’ own homes—readers see ho the presence of a dog brings warmth and life to the most dramatic spaces.
“Photographing people’s homes on a regular basis, I soon realized that the shoots I enjoyed most were the ones where dogs were present,” writes author and photographer Nicole England. “It didn’t matter how imposing the architecture, how serious the home owner, or how earnest the architect might be, some doggy hijinks could immediately bring an element of sociability, authenticity, and fun to the day. Seemingly oblivious to the designer furniture, heritage considerations or serious design aesthetics, dogs can make themselves at home anywhere, and make any room feel more like home. We are so proud to showcase this incredible book in our current edition. Learn more at residentdog.net. ABOUT THE AUTHOR: Nicole England is a Melbourne-based architecture and interiors photographer who has worked with many of the industry’s top architects and designers, both in Australia and abroad. A graduate of the highly regarded Elam School of Fine Arts within the University of Auckland, she has an intimate understanding of light and form, and a sharp eye for composition. Her photography brings the everyday spaces we inhabit into focus, highlighting the artistry and the beauty that is often overlooked. Her work has graced the glossy pages of magazines worldwide, including Architectural Digest, Elle Decor, Wallpaper, Vogue Living, Artichoke, Belle, House & Garden and Nourish and Flourish. All photos © Nicole England. Book cover courtesy of Thames & Hudson. Published with permission.
We are honored to pay tribute to Frank and Jeanne Moore now married for 76 years - this is a story of love and dedication between two inspirational conservationists and American heroes.
Above: John Waller, Founder, Uncage the Soul Productions, sharing copies with Frank and Jeanne Moore. Few Oregonians have had a more profound, positive influence on so many of their fellows in the Beaver State than Frank and Jeanne. This remarkable couple have been a role model to hundreds if not thousands of people over their decades of effort to protect Oregon outdoor treasures like the North Umpqua River. Rarely is there a time when they don’t have guests visiting — often from other states or Europe. Sharing conversation, meals, time on the water with a rod in hand. Looking for wildflowers in the woods. Casting lessons in Frank’s pond. Numerous Veteran’s Day parades. Frank and Jeanne are the centerpiece of all these activities, and more. "When dad returned from Germany, they moved to Roseburg, where they bought a cafe they renamed Moore’s Sportsman’s Cafe," says their daughter, Colleen. "They owned it until the 1950s". Frank would drive from Roseburg to the Steamboat Lodge, on the North Umpqua River, (then owned by Clarence Gordon), and guide some of the guests. There is a story that some of the employees at the his cafe put a missing person’s ad in the paper saying he was last seen heading up the river! Frank proceeded to turn his passion for steelhead fishing into a profession and eventually bought the Steambaot Lodge and renamed it the Steamboat Inn. This locale has been a mainstay of the steelhead fishing experience on the North Umpqua since the early 1950s. Today, The Frank and Jeanne Moore Wild Steelhead Sanctuary on Oregon’s North Umpqua River designates approximately 100,000 acres of public lands in some of the best remaining wild steelhead spawning areas in the Pacific Northwest. It pairs a legendary river, treasured by Oregonians and frequented by thousands of foreign visitors yearly, with two inspirational conservationists and American heroes. Frank and Jeanne Moore bind the people of the North Umpqua to its natural bounty. As stewards of the North Umpqua, Frank and Jeanne embody the resilience and grace of the landscape itself. Their life together is documented in the film Mending the Line, and Frank was the subject of an OPB Field Guide special. In World War II, Frank Moore stormed the beaches of Normandy along with 150,000 troops during the D-Day Allied invasion and was awarded the Chevalier of the French Legion of Honor for his bravery. He returned home after the war, started a family, and pursued his passion of fishing on the winding rivers in Oregon. For 20 years, Frank and Jeanne ran the legendary Steamboat Inn on the banks of the North Umpqua. Frank served on the State of Oregon Fish and Wildlife Commission from 1971 to 1974. He has been recognized for his conservation work with the National Wildlife Federation Conservationist of the Year award, the Wild Steelhead Coalition Conservation Award, and his 2010 induction into the Fresh Water Fishing Hall of Fame. Jeanne Moore is a self-taught botanical expert who has spent her life identifying the myriad native plant species in the Steamboat Creek watershed. Her discovery of rare plants in the Limpy Rock area of the Umpqua National Forest in the 1970s led the U.S. Forest Service to declare 1,800 acres of land a Natural Research Area. The sanctuary proposal elevates steelhead as a management priority on high conservation value lands and waters in the Steamboat Creek watershed. The watershed provides over 50 river and stream miles of some of the most important habitat in the region for summer and winter steelhead, spring Chinook, coho salmon, rainbow trout, and other native species. It serves as one of the few remaining cold water refuges for summer steelhead, which migrate from the main North Umpqua River to the cooler waters of Steamboat and Canton creeks in the summer months and hold in specific pools until the fall rains arrive. The Big Bend Pool of Steamboat Creek is one of the few places in the world where people can easily view hundreds of summer steelhead that use the pool as a refuge from warmer stream temperatures. Some places should stay wild forever. Thanks to the people and organizations that know the importance of the North Umpqua, we can take heart that this river will remain the storied stream it’s always been: a place of tenacious wild fish, emerald water, and ancient forests open to all. • Sources: Western Rivers Conservancy Dean Finnerty, a wild steelhead initiative manager for Trout Unlimited. Photos and video by John Waller, Uncage the Soul Productions Read more about the North Umqua River and the Steamboat Inn in our current edition - order your copy online today! ------------------------ Mending the Line is the extraordinary story of Frank Moore, WWII veteran and fly-fishing legend, returning to Normandy with his wife to fish the rivers he saw as a soldier in World War II. In 1944 Frank landed along with some 150,000 other troops on the beaches of Normandy, France for the D-Day allied invasion. Despite the cacophony of war around him, the young avid fly fisherman couldn’t help but notice the productive fisheries on the rivers he and his fellow troops crossed as they made their way into occupied France. In 2015, Uncage the Soul Productions, along with over 500 crowdfunding backers, realized Frank’s lifelong dream of casting a fly onto these serene French rivers. John Waller, producer of Mending the Line, grew up near the North Umpqua River. One of his first summer jobs was picking blackberries for the Steamboat Inn. John met Frank and Jeanne in 2013 while producing a series of short tourism videos about fly-fishing on the North Umpqua River.
What better way to celebrate Valentine's Day than gifting your loved one with delicious chocolate, healthy pecans and a "KISS"?
We have partnered with Sunnyland Farms to bring you this very special, limited edition, Valentine's Day Gift Box. Each gift box includes: • Volume #2 of Nourish and Flourish • A sampler box of delicious chocolate wonders from around the world + a 3+ ounce bar of Fair Trade Chocolate • A sample bag of Sunnyland Farms Mammoth Pecan Halves- perfectly toasted and lightly salted - a delicious, healthy snack and so yummy with chocolate! • A copy of Sunnyland Farms "Only the Best" catalog that features all of their delicious products including: shelled raw pecans whole mixed nuts, virgin pecan oil, nut butters, wild Gallberry honey, dried fruits, specialty cakes, pies, breads, granola and fruit cakes, gourmet candy including, brittle, chocolate clusters, bark, pecan logs, and pecan pralines. Each gift box also includes festive packaging and sprinkled with “KISSES” and hearts! We can also personalize each gift box with your well wishes. Just indicate your notes during check-out or email us specific instructions at: nourishorder@gmail.com Volume #2 of Nourish and Flourish also features dynamic QR codes that take you on an exciting multi-media journey! Informative and engaging content appropriate for all ages. • • • Sunnyland Farms was established in Albany, Georgia by the Willson family, and has been committed to growing the finest nuts since 1948. Grown on their scenic farms, Sunnyland nuts are hand-harvested, shelled, and packaged. They have a robust online e-commerce and mail order business that guarantees you will receive the freshest nuts, always harvested in the latest crop year, delivered right to your door! Sunnyland Farms is our "go-to" for adding nuttiness and crunch to all of our favorite recipes. $34.99 per gift box - SHIPPING IS INCLUDED! Mailed via USPS priority flat rate box which includes tracking and insurance. Domestic delivery in 1-4 days.
Meet Sunnyland Farms
Volume 2 of Nourish and Flourish, a VMG publication, includes interactive QR codes that take you on a journey around the world. Unlike other QR codes, we point you to expanded companion editorial content - not advertising or sales oriented digital noise. Where the codes take you will change over time–to expanded editorial content, recipes, a video, or even a mini-documentary that we have curated from collaborators all around the globe. We create and control what URL the codes point to and can change on demand. We can track how many times the QR codes have been scanned and to what stories as we are the content creators! These exclusvie QR codes bridges the printed pages with the internet - literally our pages “come alive” right in front of you. Check out our website for instructions on how to scan if your new to this technology - no apps required! (See video at the end of this news feed.) What is Veracity Media Group? Veracity Media Group (VMG) is a full-service content creation and communications company that creates and publishes Nourish and Flourish along with other publications, print and digital media. Our team is comprised of independent creative collaborators and strategic partners from all over the world. Since the launch of Nourish and Flourish in June 2018, we are proud to have partnered with many editorial collaborators including: NASA / European Space Agency / The Hubble Space Telescope Kew Millennium Seed Bank, United Kingdon / Papadakis Pubishing, London Svalbard Global Seed Vault / The Crop Trust FoodTank Heritage Radio Netork Blaine Scinta, brand and travel photographer The Library at the Strahov Monastery, Prague The British Library Navajo Department of Tourism Univeristy of Missouri Understanding Ag / Soil Health Academy Thames & Hudson / Joanna Maclennan / Nicole England Johnson & Wales University Charlotte / Chef Peter Reinhart The Puratos Group, Brussles, Belgium Shambala Publications North Carolina Research Campus NOAA Fisheries Universidad Francisco de Vitoria, Spain Big Green Egg / USA / EU Chronicle Books Journey Blue Media Hannah Stonehouse Hudson, social media consultant and photographer John Slemp, photographer Oliver Tolentino / A. Caruthers Chelsea Green Publishing / Fibershed / Recbecca Burges Western Rivers Conservancy Uncage the Soul Productions Steamboat Inn / Oregon Mandala Earth / Fantastic Fungi American Institute of Physics Pariah Recorders Bloomsbury AND THE LIST KEEPS GROWING! What makes us different? Our approach to producing a story - we are not just creating the content - we are also publishing and placing the content! We combine the power of print + the innovation of digital media to open doors to more informative content than either platform alone can contain. We are expert story producers. We work collaboratively with our clients and "together" make the final decisions about the "who", "what", "when", "where" and most importantly the "why" factor. With our established national distribution retail channels + our expanding international digital and social media footprint - VMG provides guaranteed media placement for those stories we feel will make a difference!
There’s hot chocolate, and then there’s hot chocolate. Some of us who grew up in the 70s became used to packaged mix with dehydrated marshmallows, which is actually hot cocoa. So, it wasn’t until I was an adult that I discovered real, creamy hot chocolate made from scratch.
What’s the difference between hot cocoa and hot chocolate? Hot cocoa is usually made with cocoa powder, milk and sugar. Hot chocolate is just melted chocolate with milk or cream. Sugar is not added but I have added it into this recipe since I’m using dark chocolate. It’s very easy to make but requires a little patience to allow the milk to boil without scorching and the chocolate to melt completely. The real secrets are using a whisk and boiling the mixture a second time. Try some of the flavor tips in the recipe notes. I love mine with crushed peppermint!!
Mushrooms are an incredibly versatile ingredient. They bring earthy nuances and rich meaty flavor to a dish. The health benefits of mushrooms alone make them ingredients worth including in your favorite recipe They are fat-free, gluten-free, and rich in vitamin D and potassium.
The following recipe is from Fantastic Fungi > Fungi as Food and Medicine for Plants (and us) by Eugenia Bone. A few words about buying, storing, and cooking mushrooms. Mushrooms are the fruiting bodies of fungi, and as such, they should be purchased and stored much the same way as you would flowers or fruit. When buying mushrooms, look for the elasticity of youth in the texture and a lovely earthy smell. Like berries, do not wash them until you are ready to prepare them. Some species can be eaten raw, but not all–morels, for example, they will make you sick. When in doubt, cook mushrooms.
EUGENIA BONE is a nationally known nature and food writer and author. Her work has appeared in many magazines and newspapers, including The New York Times, The Wall Street Journal, Saveur, Food & Wine, Gourmet, Sunset, and The Denver Post.
She is the author of six books. At Mesa’s Edge was nominated for a Colorado Book Award. She wrote Italian Family Dining with her father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many best cookbooks of 2009 lists. Mycophilia: Revelations from the Weird World of Mushrooms, was on Amazon’s best science books of 2011 list and nominated for a Council on Botanical and Horticultural Libraries award. Her fifth book, The Kitchen Ecosystem was nominated for a Books for a Better Life award, and was on many best cookbooks of 2014 lists. Her current book, Microbia: A Journey into the Unseen World Around You, will be published by Rodale in April 2018. Her writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saveur Cooks, and The Food & Wine Cookbook, among others. Eugenia has lectured widely, in venues like the Denver Botanical Garden and the New York Pubic Library, judged food and wine competitions, and she has appeared on television and radio many times. She is the founder of Slow Food Western Slope in Colorado, a master preserver, the former president of the New York Mycological Society, and a member of the National Association of Science Writers. She writes the blog, www.kitchenecosystem.com. Photo: Susan Hornyak “A thankful heart is not only the greatest virtue,
but the parent of all the other virtues.” – Marcus Tullius Cicero
This was a really fun challenge for me as a recipe for the magazine. I don’t eat spicy food so I choose peppers that are mild when I need them. It was time to break out my hazmat suit and tackle jalapeños. This is a basic cornbread recipe but with the goat cheese, and a touch of cheddar, it’s really moist with a wonderful taste and texture.
First, we char the jalape os. I placed my cast-iron skillet over medium-high heat and added coconut oil. You can use other oils but coconut is a great high-heat oil. Use “refined” otherwise, the peppers will taste like coconut. To char on a stove, one must have a powerful fan. If not, not only will the smell of jalapeños be in the house but also some of the sting. I will say that my eyes hurt a little for the rest of the day until I could air things out. I highly recommend charring them on an outdoor grill. Whatever you decide, don’t skip this step because it’s totally worth it.
I cut the peppers in lengths for thinner slices, using the largest middle slices for the top of the cornbread. The peppers may be cut in half and charred on each side, if preferred.
Once you have some of that great charred jalapeño oil in the skillet, add 2 more teaspoons of oil and place in the oven while you mix the rest of the ingredients.
When adding goat cheese, leave small bits unmixed.
HOT TIPS:
Top cornbread slices with pats of butter and drizzle with honey.
FOOD SAFETY:
This is a great recipe for a family meal. Using a large 12 inch cast-iron skillet will give the cornbread more flavor with a moist center. You may cut this recipe in half and use a smaller skillet but watch your cooking time to retain moisture in the center.
Nothing says “holiday” like pecan pie. The taste of rich flakey crust, a gooey, sweet pecan filling with a touch of bourbon brings back childhood memories. Maybe not the bourbon part, but you get the idea. It’s a fairly easy pie to make and a big hit with family and friends.
For the crust, I used a recipe that is super close to the crust my Nana used to make. The difference is the egg. I've never added an egg before but I really like it! It’s been a fool-proof crust for me for the last year. Not that Nana’s recipe isn’t close to perfection. This recipe makes two 9-inch crusts but I used all of the dough in the bottom of my pecan pie.
Once you’ve made your pie filling, use pecan halves to make a design on top. I like to start with a cross in the middle and continue to add…like cutting a pizza. You can also start with a circle around the pie’s edge and continue in a circle (spiral) until you reach the middle. Just make sure you have extras on hand. The two cups in the recipe will be in the filling. You do not have to make a design. That’s just something extra.
I used local Georgia grown pecans. Check your own local growers. There are many types of pecans and flavors.
Hang on to any leftover dough. If you have leftover filling, you can make a mini-pie and get a taste before the family gathering. Pie dish sizes vary so I usually have extra.
Waste...nothing.
Nothing like getting together with friends and family for homemade pie and hot coffee.
I could hardly contain myself during this shoot, and yes, I ate this piece when it was over.
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