Northern CA Ranch with GMO free 100% Grassfeed Bison needs support

December 18th, 2013 by Linda Elbert

This is a small 2-person ranch in Northern California. They raise 100% grassfed, GMO-free bison in an area where they once were native. Lindner Bison began selling in farmers markets 10 years ago at the Santa Monica and Hollywood Farmer’s Markets at a time when almost incredulously, people believed all bison were fed grass. In fact, 80% of all bison today are still placed into feedlots.

This April, there was a massive failure on their 34-year old irrigation well and after $25,000 in repairs, there is still no water. The ranch, which serves as a humane model and CAFO alternative is dying. Without outside help in raising the critical $150k to repair or replace it, they will have no choice but to sell the animals, the ranch and close their meat business. They must feed about a ton of hay daily and at $200/ton, expenses are triple what they normally are. Even with funding, these expenses will continue while they re-establish biodiverse pasture grasses and hay ground.

The 4 min. campaign is here:
http://igg.me/at/waterforbison

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Terra Madre Day Event – Dec. 12 Slow Food Temecula

December 6th, 2013 by Linda Elbert

Celebrating all that is Local
Convivium: Temecula Valley – So. California Wine country
Europa Village and E.A.T Marketplace is hosting the local Terra Madre Day events at Europa Village in Temecula CA! This will be an Artisinal marketplace of local producers- selling and displaying their wares (jams, olive oils, lavender, and art).

Enjoy cooking demo’s: To include heritage foods from regions of Spain, Italy, and France (which represent this wineries slow wine philosophy). There will be 6 local Chefs presenting different dishes- and tastings for up to 300 guests.

Live Music from local guitar player: Stefano (from Northern Italy- now living in Temecula).

$10 pre-event
$20 at the door

To purchase tickets log on to: Slow Food TV

Slow Food Chapters involved will have a few table set ups of Arc Food Items- what that means and the importance thereof; Membership table and Education table. In all… Artisan Marketplace; Food Demo’s; Wine Pairing and Music.

Location of Terra Madre Day event: Europa Village (Inn and Winery)

33475 La Serena Way, Temecula, CA

PDF of Terra Madre Poster

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Recipes from the Persimmon Festival

December 3rd, 2013 by Nina Macdonald

Persimmon & Pomegranate Salad

3 tablespoons shallots, finely diced

2 tablespoons lime juice, freshly squeezed

1 ½ tablespoons pomegranate molasses

½ cup extra virgin olive oil

½ cup pomegranate seeds

½ cup fuyu persimmon, diced in pieces about the same size as the pomegranate seeds

2 tablespoons cilantro, sliced leaves

salt and black pepper, to taste

Place the shallots, lime juice and about 1/4 teaspoon salt in a small bowl and let sit about 10 minutes. Whisk in the pomegranate molasses and then the olive oil. Stir in the pomegranate seeds and diced persimmon. Season to taste with salt and pepper. You may want to add more lime juice as well. Toss in cilantro to serve.

Persimmon Cheese Cake

GINGERSNAP CRUST

1 ¼ cups gingersnap cookie crumbs

¼ cup all-purpose flour

½ teaspoon ground ginger

2 tablespoons brown sugar

¼ cup unsalted butter, melted

FILLING

16 oz. cream cheese, at room temperature

1 cup Greek yogurt

1 cup sugar

1 cup persimmon puree

1 teaspoon cinnamon

1 teaspoon ground ginger

¼ cup all-purpose flour

1 tablespoon vanilla extract

4 large eggs

Preheat the oven to 350 degrees and lightly grease a 10” round spring form pan.

Combine all the ingredients of the crust in the bowl of a food processor and pulse to mix evenly. Press into the bottom of the pan and up the sides about 1 inch. Bake about 12 minutes, so you just begin to smell the gingersnaps.

Remove the crust from the oven and reduce the oven temperature to 300 degrees.

Use a mixer to prepare the filling. Place the cream cheese in the mixer and blend until smooth. Add the yogurt and blend in. Next add sugar, flour, spices, persimmon puree and vanilla. Blend on low until evenly combined. Add the eggs one at a time mixing well after each addition. Pour the mixture into the pan and bake 50-60 minutes. The cake is done when only the center 2 inches is wobbly.

Turn off the oven and prop the oven door open and allow the the cake to cool slowly for one hour. This is to keep it from cracking as it cools.

Remove the cake from the oven, lightly cover and chill about 6 hours or over night before serving.

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