Center For Food Safety provided me with this promotional information and media to share with my readers. My thoughts are mine and my family's own opinion and have not been altered by anyone else.
I remember when we lived in Ohio and my now 12 year old son Jaedan was just a wee little baby. My husband and I dropped off our son Delbin at a sitter on Friday July 19th, 2002 and went to a Moby concert on the grass at the Lifestyle Communities Pavilion (LC Pavilion). We put down a blanket to sit on and huddled close together under another blanket. We watched and listened to Moby belt it out on stage as it down-pored on us. Jaedan was content, warm and happy snuggled next to me as I nursed him. My husband and I walked away after the concert drenched, but very happy. We went out and bought his albums Play and 18. The concert is something I will never forget. The music was fantastic! The electronic ambient sounds and rain made it seem a bit dreamlike.
Hollywood Food Voices is a video series by Center For Food Safety (CFS) engaging the voices of informed celebrities with a passion for food and environmental health and justice. The CFS is a national non-profit public interest and environmental advocacy
organization working to protect human health and the environment by
curbing the use of harmful food production technologies and by promoting
organic and other forms of sustainable agriculture. The goal of the Hollywood Food Voices series is to help bring greater awareness to the critical importance of the growing food movement. The first video in this series features musician and DJ Moby talking about the importance of bees and how we can help save them.
We all should be advocates for the honey bees! They are responsible for
one out of every three bites of food we eat. Sadly, our bees are being
wiped out by the indiscriminate use of bee-toxic pesticides called
Moby is passionate about pollinators. He has over 30,000 bees that dwell
on his four-acre home atop the Hollywood Hills. He has planted a bee
friendly garden there that is free from pesticides and contaminants that
would otherwise harm them.
Watch the new video:
Please sign the petition and join Moby and CFS in taking action to save the bees.
DISCLOSURE/DISCLAIMER: Center For Food Safety provided me with this promotional information and media to share
with my readers. I chose on my own to post about this and share with my readers. My
thoughts are mine and my family's own opinion and have not been altered
by anyone else. I didn't receive any compensation for posting about this.
Friday, September 26, 2014
Thursday, September 25, 2014
We wish Indian Summer would last forever! When it's cold enough to wear boots, but still warm enough to dine outside. When it's sleeveless during the day and cardigans after the sun goes down. Karina Dresses has exactly what you need for those Indian Summer days and nights. You're in luck too because from 9/26 to 9/28 all of their sleeveless and short sleeve dresses will be marked down to $99. So grab a few new frocks you can throw on for the warm days and layer up on those chilly evenings.
Karina Dresses was founded in 2007, based upon fashion industry veteran, Karina Cousineau's, vision of creating dresses for every woman. She knew there was a real need for a fashion line that makes every body (and everybody) feel and look great no matter what shape or size. A line that made every woman feel like a Frockstar™. Handmade in New York from limited edition fabrics, Karina Dresses creates a custom collection that is both classic and fashion-forward. Through a deep dialogue with retailers and direct clients, Karina takes a “slow fashion” approach, patiently nurturing dresses with artisanal attention to fit, fabric and construction.
DISCLOSURE/DISCLAIMER: Karina Dresses provided this information to me to share with you. The links in this post are affiliate links. Thank you for supporting my blog!
Tuesday, September 16, 2014
Portland's original cornfield maze celebrates its 15th season at The Pumpkin Patch on beautiful Sauvie Island in Portland, Oregon. Fifteen years ago, Craig Easterly, founder of the original corn maze, brought his weird idea to Sauvie Island's famous Pumpkin Patch and it soon became a fall tradition. The MAiZE attracts 30,000 eager explorers annually to the giant labyrinth of field corn, located just fifteen minutes from downtown Portland. Portland's premier agri-tainment attraction, The Maize and The Pumpkin Patch, have combined the local food movement with down home fun on the farm.
My Readers Save $2.00 off coupon for regular maze tickets. Limit 4 person customer. ----- Order tickets online at www.PortlandMaze.com/Buy.php ***** Enter the code: 2014 *****
"Keeping Portland Lost Since 1999" Maize
September: Open every day: 10 a.m. to 6 p.m.
October: Sunday thru Thursday: 10 a.m. to 6 p.m.
October: 4-5, 11-12, 18-19, 25-27, 30- 31 10 a.m. to 10 p.m.
Open Sunday, Oct. 27, Wednesday, Oct. 30 and Thursday, Oct 31 until 10pm
DISCLOSURE/DISCLAIMER: Because I am posting about the The Pumpkin Patch and Corn MAiZE in Sauvie Island Oregon Deal I am getting free admission for my family to go. Thanks to USFamilyGuide.com for providing me this promotion information and free tickets. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for posting this promo.
Friday, September 12, 2014
We received this product free to facilitate this review. Affiliate links may be in this post. Thank you for supporting this blog.
Since we now have a farm and a homestead we are in the process of up-scaling our food production. We have already planted a small orchard and garden. Next we want to build a greenhouse and put in aquaponics. We would love to grow our own plate-sized fish with herbs, vegetables, and fruit to make a whole healthy meal for our family. Combine that with chickens and quail for egg/meat production and bunnies for meat, we will soon have a sustainable and healthy way of producing food. With the Preserving Everything book by Leda Meredeth we can preserve the foods we produce as well.
Leda Meredith is an acquaintance of mine that I met through some of my herbal, foraging and foodie groups on Facebook. She is a delightful person that also owns a blog called Leda's Urban Homestead and posts regularly about foraging and preserving foods. She also teaches food preservation classes and hosts foraging tours for the NY area. Not only that, she is also a highly accomplished dancer and dance instructor.
Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (Countryman Know How) is Leda Meredith's 4th book. This book is a gem to add to your library. It covers so many food preserving methods! If you want to know how to keep your harvest throughout the year this is definitely the book for you.
Here is the online description of the book:
"The ultimate guide to putting up food. - How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers—both newbies and old hands—in every sort of preservation technique imaginable."I have canned, froze, dehydrated and stored foods so far. I really want to get more into fermenting, smoking, culturing, and pickling foods. I have a Big Chief Smoker and I am ashamed that I haven't put it to use yet. When we are set up better I am sure we are going to put it to good use smoking the fish we grow with the aquaponics. I have made milk kefir, but that is the extent of my fermentation that I have done so far. I would love to try Kombucha (although this isn't in this particular book) and my own sauerkraut and then expand upon this from there. I love Feta cheese and would also love to make it as well as my own yogurt too. There are so many more things that I would love to try from this book!
Preserving Everything is well organized and easy to follow. The book starts with a great introduction and the gear you need to gather up for the preservation processes. Then it has chapters that are specific for each method of preservation with wonderful recipes in each. Lastly it has troubleshooting, appendix: approximate pH values of various foods, useful resources, index, acknowledgments, and a page about the author. I love that on some of the pages there are boxes of white text on a dark background. These are tips, tricks, and notes that need highlighted. There are also green pages with important information to know as well. This makes it incredibly easy to find the important information that you probably shouldn't skip or skim over. The recipes also seem like they fit well into the category they are under and aren't something that are too difficult or too gourmet. I felt like I wouldn't have any problems doing any of the recipes or methods in the book and I am not a professional cook by any means. Everything is very clear, simple and understandable.
I am so glad I have this concise guide and recipe book. It will certainly help my family and I with our food preservation. The recipes all sound so yummy. I certainly want to try my hand at the methods I am least familiar with so that I might become more of an expert in the field of food preservation. I believe that we would all do better with learning these methods and getting back to our roots a bit.
DISCLOSURE/DISCLAIMER: I received this product for free to facilitate my review. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review. This post contains affiliate links which means I may receive a commission if you click a link and make a purchase.