FDA Acknowledges Antibiotics in Meat are Bad (Wow)

So the FDA issued a warning today concerning the amount of antibiotics being pumped into the meat supply. Actually it wasn't a warning as much as a "we're getting to it" regarding setting up more specific, if not harsher, guidelines on the use of antibiotics in meat. This article did nothing to curb my addiction to pastured ground beef.

Link

MARY CLARE JALONICK | 06/28/10 04:47 PM |
WASHINGTON — The Food and Drug Administration is urging meat producers to limit the amount of antibiotics they give animals in response to public health concerns about the drugs.

The FDA said antibiotics in meat pose a "serious public health threat" because the drugs create antibiotic-resistant bacteria that can infect humans who eat it. The agency is recommending that producers use the drugs judiciously, limiting their use unless they are medically necessary and only using them with the oversight of a veterinarian.

"Developing strategies for reducing (antibiotic) resistance is critically important for protecting both public and animal health," the agency said in draft guidelines printed in the Federal Register on Monday.

The agency said misuse and overuse of the drugs has led to the development of antibiotic-resistant bacteria. Antibiotics have been given to animals to kill pathogens for more than 50 years, and the FDA acknowledged that practice has had "tremendous benefits" to animal and human health.

Of greater concern, the agency said, is when producers use antibiotics on healthy animals to speed growth and reduce feed costs. The agency is also concerned about antibiotics that are given continuously through feed or water to entire herds or flocks of animals.

The agency said it is expecting to issue more specific guidelines soon, but FDA Principal Deputy Commissioner of Food and Drugs Joshua Sharfstein would not say whether the agency eventually plans to issue stricter regulations. He said the guidelines are just a first step and the agency will be watching industry response and also patterns of antibiotic resistance.

Advocates on both sides of the issue criticized the decision.

Sam Carney, a pork producer from Adair, Iowa, and president of the National Pork Producers Council, said reducing the amount of antibiotics given to animals could harm their health.

"As we know, healthy animals produce safe food, and we need every available tool to protect animal health," he said.

But Steven Roach, a public health advocate with the group Keep Antibiotics Working, a coalition dedicated to eliminating the overuse of antibiotics, said the guidelines don't go far enough.

"It shows the FDA still has no plan to take the necessary steps to protect public health by stopping the non-therapeutic use of antibiotics in animal agriculture," he said.

Short Hiatus

The Philly Food Feed will be on a super-short hiatus due to Ben getting his wisdom teeth pulled at the end of last week. Don't fret though, the Farmers' Market Marathon is still in full swing with Ben visiting the South and Passyunk Market last Tuesday. To satisfy what we know is your insatiable demand for pictures of us enjoying local and delicious produce, here is Ethan enjoying some blueberries from the Tuesday trip.

Market News

Mark Skinner of Natural Meadows Farm is going to be busy on Saturday. Per his Facebook page:

Natural Meadows Farm I am bringing new chicken white bean chili soup and chicken meat pies to the markets this weekend. The markets are Fitler Square 9-2, Lansdowne 9-1 , the Piazza at Schmidt's 10-3 and Greengrow 10-3 all on Saturday. Please come out and sweat with us.

So if you are pretty much anywhere in the city on Saturday, you are probably a stone's throw from some tastey pastured eggs and meats. I buy my ground beef from Mark and if you want to do some grilling this weekend, you should too.

Market News

There will be a new vendor at the Piazza at Scmidt's this upcoming Saturday. SeaStainable, a subsidiary of Samuel and Son Seafood Co. will be making their first appearance at the Piazza, bringing with them the following:

Pocono Rainbow Trout
Organic Salmon
Shrimp (Alaskan Spot Prawn)
Squid Rhode Island-Pound Netted
Oysters-Cape May Salts
Virginia Littleneck Clams
Rope Grown Mussels
MSC Certified Alaskan Cod

And More...

As it turns out, all of their items will be sustainable and most of them local to our region. Also, they will tell you where the items were caught, as well as method of catch. Take some time Saturday to check this out. 

The Story of the Red Skinned Potatoes

Before

              

And After

Potatoes are from Homestead Gardens out of Ephrata, PA via Clark Park's Thursday market. 

Eight Down, Nineteen More to Go

Continuing with the Philly Food Feed Farmers Market Marathon, on Sunday my sister-in-law Emily accompanied Ethan and me to the Reading Terminal Farmers Market, directly across the street from the famous Philadelphia Reading Terminal, a location proving to be both boon and bust for this fledgling market. Because I had heard from a few people that this market had been plagued by drop-outs and light foot traffic, I wanted to take a look for myself as soon as I could.

It wasn't hard to park, at least not as hard as I thought it would be. Center City on a Sunday isn't that difficult to navigate and we only had to walk about 2 blocks to the market. The hot and humid weather already put Ethan in low spirits (thats French for really pissed), so if I wanted to talk to some of the vendors, I would have to make it quick. When we arrived we were pleased to find the offerings were not as barren as I had been lead to believe. I counted six vendors on my visit and the offerings included, but were not limited to local honey, goat cheese, tree fruit, and produce.

I spoke to Steve Bowes of Steve Bowes Organic Family Farm. Steve grows his food organically with no sprays and is a farmers market stalwart throughout the Central Pennsylvania farmers market scene. When I asked Steve about the drop-outs I had heard about (the market originally started with 8 vendors and as of last Sunday, it was down to seven, losing two and adding one - hardly a "plague"), he attributed it to the youth of those who left. He then told me that he has been in the local food business for over 40 years and after I sampled one of his sugar snap peas, it showed. I also purchased some handsome looking kale and Vidalia onions and my sister-in-law chose a nice bunch of his radishes. 

I also spoke to Justine from O&F Farms out of Blue Bell, PA. She had some beautiful tomatoes which she allowed us to have gratis with the hopes that we would spread the word of their flavor, which I just did. Ha. I also bought some zucchini and sugar snap peas which were too mature to eat whole, but after shelling them and combining them with the aforementioned zucchini - they became a welcome addition to our dinner table (recipe to follow). That nifty photo at the beginning of this post is of some of the spoils purchased from O&F. 

After we were through with the market outside, Emily and I decided to take a sojourn into the Terminal, if not for any other reason than to get out of the humidity and into the cool. As luck would have it, we entered right by the Fair Food Farmstand. For those not familiar with the Farmstand, it is a project of Fair Food, a program sponsored by White Dog Community Enterprises, a Philadelphia non-profit dedicated to supporting local and sustainable agriculture in our region. The Farmstand was hoppin' and from the looks of their produce, I could see why. I picked up a fresh bunch of green chard (we prefer the green) and a huge white onion. Their food was a little more pricey than  am used to from the farmers markets, but it looked too good to pass up and cooking it and eating it only confirmed my suspicion. After we were done at Fair Food, Ethan let us know in his usual high-pitched way that it was time to go.

Later on in the week, I spoke with Bob Pierson, founder and director of Farm to City, the local business who, partnered with the Reading Terminal Market Corporation, is managing the outdoor market. Bob was gracious enough to give me some time over the phone and I asked him if the market and the Farmstand are affiliated in any way. He told me they are not but that Farm to City and Fair Food do collaborate on a number of projects. He then elaborated by saying the outdoor market is "growers only", and the Farmstand doesn't fit that model. While I understand the importance of "growers only" mentality, perhaps the outdoor market would have more traffic if there was more of a connection to what is going on inside the market. As it turns out, this upcoming Sunday, they are moving the market form outdoors into the Piano Court in the Terminal. I think this is a good move. If you go down to the Terminal, and don't know that there is a market outside, you aren't going to go. Likewise, the only reason I went to the Terminal was to get out of the heat; I like it but I have been there hundreds of times, and my intention was only to buy food from the farmers' market. I knew about the Farmstand, but I wasn't really thinking about it at the time and was mildly surprised to find myself there. By moving the market inside, hopefully more traffic will be created for the farmers' market AND the Terminal, although at this point I suspect the Terminal will be doing most of the influence. Hey, a rising tide lifts all boats right? So this is what you do - on a Sunday morning after breakfast, hop on the El and go to the Terminal. Walk around the entire place, have lunch, and then stop by the Piano Court for some local food. You will be supporting local agriculture, a local landmark, and will be indulging in a taste of Philadelphia!

And now the zucchini recipe I promised. I found this recipe at the Real Simple site on the web. I tweaked it a bit to suit our needs and this new version is what I will give to you now. 

• 1 Medium Zucchini
• 1 Cup Fresh Peas
• 2 Tbls. Olive Oil
• 3 Garlic Cloves Minced (man, we love garlic here)
• 1/2 Tsp. Kosher Salt
• Ground Black Pepper (to taste)
• 1/2 Tsp. Dried Thyme

Chop zucchini into slices or however you like.
In a large skillet over medium heat, combine olive oil, garlic, salt, pepper, and cook, stirring occasionally until zucchini is soft, about 5-7 minutes.
Add peas and thyme and cook until peas are tender, about two minutes.

If you try this, leave a comment and let us know. We are novice chefs over here at the feed and are always looking for feedback and suggestions. 

Welcome Philly Homegrown!!!

Let us all give a hearty thanks to the Greater Philadelphia Tourism Marketing Corporation (GPTMC) for launching Philly Home Grown, a project devoted to highlighting the local food movement in Philadelphia. From their site: 

Philly Homegrown is an initiative of the Greater Philadelphia Tourism Marketing Corporation (GPTMC). The goals of the project are:

• to inspire consumers to shop from within the 100-mile foodshed
• to broaden the market for local food
• amplify the work of the local food movement of Greater Philadelphia.

The project is funded by grants from the Delaware Valley Regional Planning Commission (DVRPC) and the William Penn Foundation.

Locals and visitors agree that the food produced in our region is authentic, delicious and is part of our cultural heritage. It is already an important, ongoing theme of GPTMC’s marketing and a reason people come to our region. We have always promoted Philadelphia as a “food lovers” kind of town. Local food has been a piece of the food story in our region that we have long wanted to highlight.

The comprehensive plan that we are currently implementing includes strategies that shine a light on the accessibility, the flavors, the menus, the neighborhood gems, the nutrition, the experience, the places and the local personalities of the movement. Our overall strategy remains based upon the premise that as more people discover the benefits and virtues of local food, they will develop a greater appreciation of its value.

The local food movement in Philadelphia can never have "too much promotion". This is definitely a good thing. 

Seven Down, Twenty More to Go

This past Thursday, the Philly Food Feed continued on with our Farmers' Market Marathon with a stop at the Oxford Circle Farmers' Market on the corner of Oxford and Summerdale Avenues in Northeast Philadelphia.

This is what we at the Feed consider "our old stomping ground", since this area is where Ben grew up. Another point of significance for this market is that it is the ONLY growers farmers' market on Northeast Philadelphia. This point is a bone of contention for us here at the feed, considering that the Northeast is where we currently reside and while we do love exploring all areas in the city (we are doing this Farmers' Market Marathon after all), we still would love to have a place we can get fruit within a few miles of our house...other than Pathmark.

Now that the rant is out of the way, on to the market! Stationed in front of Dough Boys Pizza, this market consisted of one vendor, an Amish family from Lancaster County. I wish I could tell you more about them but I am going to describe them as...cagey. When I asked them the name of their farm the one gentleman said they did not have a name. Ok. I put in an e-mail to market manager Rachel for some more info, but as of this writing, I have not heard back. Thursday was her first day and I know she also works at the Saturday market at Head House, so we will cut her a break.
I was able to purchase a pint of cherries, a pint of strawberries, and a bunch of radishes for a little over six dollars, which I found to be a good deal. As did Ethan, who insisted on eating one of the strawberries then and there. I enjoyed them later, as well as the cherries, which are probably one of my favorite fruits. Their growing season is short so I take advantage of the opportunity to buy them whenever I can. These had an equal amount of tart and sweet, which equaled delicious.
So there you have it. Seven down, twenty more to go! Coming up next - the Saturday Farmers' Market at the Reading Terminal.

Savoie Farm Leaving the Piazza

Savoie Organic Farm will no longer be at the Piazza at Schmidt's Saturday market. Instead, on Saturdays they will be at the Headhouse market. From their facebook page:

Well, it is official. We are moving. We will no longer be attending the Piazza at Schmidt's farmers Market on Saturdays. We will instead be at a smaller, grower only market, the Saturday Headhouse Market at 2nd and Lombard from 10-2p.m.
We would like to thank Kyle for all his dedicated efforts making the Piazza a fine farmers market, unfortunately it just isn't the right fit for our small farm.

Shout Out from The Food Trust

Those of you who receive "Fresh Times, the weekly newsletter from the Food Trust,  will notice a blurb about the Philly Food Feed Farmers' Market Marathon. A big thanks to the Food Trust for the mention and for the added pressure (lol!). For those of you unaware of our quest, here is a repost with all of the juicy details -

Hello out there in Philly Food Feed land! It’s the beginning of June and markets are beginning to sprout up (ha ha, that was good) all over Philadelphia and the surrounding areas. By now I’m sure most of you have been attacking asparagus, snacking on strawberries, and relishing rhubarb, as have I. With the season just about in full swing, I have an awesome announcement to make – I have decided not to write in alliteration anymore – except there. Only kidding…about the alliteration, not the announcement… here it goes –

Over the past few weeks, I have been brainstorming ideas about what the Philly Food Feed can do this farmers’ market season to really spice things up. Then it came to me – This season, the Philly Food Feed will visit EVERY SINGLE FARMERS’ MARKET IN PHILADELPHIA!!! That’s right folks, you read it correctly – EVERY SINGLE MARKET. I’m calling it: The Philly Food Feed Farmers’ Market Marathon. It will be sort of like Where’s Waldo of the farmers’ market scene, but instead looking for a bespectacled Waldo, donning a red and white winter hat hiding in the crowds, you will have to keep your eye out for a bald Ben with a Phillies hat somewhere in Overbrook with some peaches or maybe in Northern Liberties with a fennel. Out of sight, right?

According to Grid Magazine (link forthcoming), there are 27 farmers’ markets either already going on or slated to start this season in Philadelphia proper. The Philly Food Feed will be attending all of them. Between now and the end of November, we will be present at each of those markets and I will be reporting on all of them, introducing you readers to the food, farmers, and fun that make the local food scene in Philadelphia the specialist in the nation. A copious amount of excitement takes me over when I think about all of the various farmers, growers, and artisans we are going to have the pleasure of meeting and interacting with. These folks are the life’s blood of the markets and they need to be acknowledged.

Of course, we will be following the food too – from the market to our table, sharing our edible experiences along the way through new and exciting recipes that I will be trying out on my family, turning them into a gaggle of guinea pigs.

Now since we have already been to the markets at Clark Park, The Piazza at Schmidt’s, Headhouse, Schuylkill River Park, Filter Square, and Fairmount, that leaves us with 21 markets by the end of the season.  Can we do it? Will we be able to accomplish this ambitious feat? You will have to read the Philly Food Feed to find out. And if you see me at one of the markets, leave a comment here and let us know. C-ya at the markets!

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By the way, if you don't receive "Fresh Times", sign up. Its a great newsletter full of market openings, recipes, links to articles regarding nutrition and the local food scene, and a weekly column by Lindsay Lidge, wife of Phillies closer Brad Lidge

From the Mayor's Office of Sustainability

In support of the Greenworks Philadelphia initiatives to expand the number of farmers markets, publicize local food sources, and connect farmers to customers, the Mayor’s Office of Sustainability is hosting the 3rd Annual Mayor’s Farmers Market.

In 2010 the Mayor’s Market will be located at the southeastern corner of Love Park (at 15th St and JFK Blvd) on Wednesdays from 11:00 a.m. to 3:00 p.m. The market will run from June through October.

Fresh, local produce will be available, and Penn State Extension will provide nutrition and cooking information.

Check back weekly for a list of produce available at the market and for recipes using seasonal produce.

Available this week -

The McCanns Farm -
Strawberries, Asparagus, Butter Crunch Lettuce, Cucumbers, Zucchini, Yellow Squash, and Potted Herbs.

Teens4Good: Collard Greens, Kale, Swiss Chard, Beets with Greens, Turnips with Greens, Bok Choi and Mint.

La Baguette: Fresh Baked Goods, Breads, and Quiches

Ben Wenk Explains IPM at Three Springs Fruit Farm

I wanted to pass this video along to our readers. If any of you don't know how Integrated Pest Management works, this video is a great way to get your feet wet. Look for Three Springs Fruit Farm at the Piazza at Schmidt's on Saturdays and at the Headhouse on Sunday (where you can meet the man himself). Chat him up and you will learn a thing or two.

New E-Mail Address For the Feed

We have a new e-mail address for the Philly Food Feed. If you ever feel the need, you can contact us at phillyfoodfeed@gmail.com or, click the envelope icon to the right. Take care!

Big Announcement!

Hello out there in Philly Food Feed land! It’s the beginning of June and markets are beginning to sprout up (ha ha, that was good) all over Philadelphia and the surrounding areas. By now I’m sure most of you have been attacking asparagus, snacking on strawberries, and relishing rhubarb, as have I. With the season just about in full swing, I have an awesome announcement to make – I have decided not to write in alliteration anymore – except there. Only kidding…about the alliteration, not the announcement… here it goes –

Over the past few weeks, I have been brainstorming ideas about what the Philly Food Feed can do this farmers’ market season to really spice things up. Then it came to me – This season, the Philly Food Feed will visit EVERY SINGLE FARMERS’ MARKET IN PHILADELPHIA!!! That’s right folks, you read it correctly – EVERY SINGLE MARKET. I’m calling it: The Philly Food Feed Farmers’ Market Marathon. It will be sort of like Where’s Waldo of the farmers’ market scene, but instead looking for a bespectacled Waldo, donning a red and white winter hat hiding in the crowds, you will have to keep your eye out for a bald Ben with a Phillies hat somewhere in Overbrook with some peaches or maybe in Northern Liberties with a fennel. Out of sight, right?

According to Grid Magazine (link forthcoming), there are 27 farmers’ markets either already going on or slated to start this season in Philadelphia proper. The Philly Food Feed will be attending all of them. Between now and the end of November, we will be present at each of those markets and I will be reporting on all of them, introducing you readers to the food, farmers, and fun that make the local food scene in Philadelphia the specialist in the nation. A copious amount of excitement takes me over when I think about all of the various farmers, growers, and artisans we are going to have the pleasure of meeting and interacting with. These folks are the life’s blood of the markets and they need to be acknowledged.

Of course, we will be following the food too – from the market to our table, sharing our edible experiences along the way through new and exciting recipes that I will be trying out on my family, turning them into a gaggle of guinea pigs.

Now since we have already been to the markets at Clark Park, The Piazza at Schmidt’s, Headhouse, Schuylkill River Park, Filter Square, and Fairmount, that leaves us with 21 markets by the end of the season.  Can we do it? Will we be able to accomplish this ambitious feat? You will have to read the Philly Food Feed to find out. And if you see me at one of the markets, leave a comment here and let us know. C-ya at the markets! 

We Are On Twitter

The Philly Food Feed has gone all Twitter on you. Now if you like an article you see here on the Feed, you can just click the blue Twitter button at the bottom and share your literary bliss with all of your Twitter followers. Help spread the word!

From the Huffington Post - Top 10 Mistakes Made by Farmers Market Noobz

Great piece from Darya Pino on the Huffington Post. To those who aren't farmers' market vets, this article can give you a few pointers on how to navigate through the wonderful world of local wares. I don't necessarily agree with all of them...well I do except number 9 (I have on a couple of occasions made my last three dollars turn into at least two bushels of something), but for the most part this article is spot on!
Top 10 Mistakes

"Simple Minds Will Look at the Label and Nothing Else"

Image via Wikipedia

I wanted to share with you an article I read from the recent issue of Mother Jones magazine. The article concerns organic sugar and the overall lax enforcement of the USDA guidelines for Organic foods. I have included a link to the article, however, for purposes of this blog I will sum it up as follows:

The standards for Organic certification are broad enough that if a grower wants to cheat, they can. Furthermore, while what you are buying at the grocery store may be Organic, that doesn't mean that what you are buying is organic. To clarify, you may be buying a box of Organic cereal from Cascadian Farms that did not have any synthetic fertilizers added to its ingredients, but an Old World forest could easily have been cleared to grow the "Organic" sugar that makes the cereal oh so sugary sweet. Now granted, it still may be Organic in that again, there are no synthetic fertilizers added and weeds are pulled by hand, but as far as the true nature of the organic movement, the guidelines just don't cut it.

I only mention this article because people ask me (mostly family) why I am so hung up on local foods and the farmers' markets. Besides the freshness and the taste, there is something else. Most of the farmers I buy from are not certified organic (although some are). Some practice IPM (integrated pest management), or just don't use chemicals and only use natural fertilizer. Just because they don't have a government certification doesn't mean their food is any less safe. On the contrary, I feel more comfortable with the farmer who can explain to me the merits of IPM as I am buying an apple from his stand than with an Organic label on a box of cereal shipped from California. There is more to organic to me than a label; organic is a movement. Its knowing that the primary source of energy in my Bok Choy is the sun and not the oil expended shipping it from China. The same oil that is currently spilling into the ocean, by the way. Its a movement that involves me meeting and knowing the person who grows my food. The same person who knows my wife and my son. Its a movement that gives me a choice between big agribusiness that, due to current marketing trends, buys an Organic label for their box, regardless of how much forest was cut in order to provide organic farmland.

There are three things vital to survival: Water, Air, and Food. People need to know what they are eating, how its grown, how it gets here...all of it. Don't just be bought off by a label people. Know where your food is coming from. Don't let Organic be the next "fat free", "low-carb" trend with nothing to back it up but empty promises.

From the Food Trust - Markets Opening this Week

More Market Openings

Opening this week:

Clark Park Thursday Farmers' Market
43rd Street and Baltimore Avenue
Thursday, 3 p.m. to 7 p.m.
Featuring:

Big Sky Bakery
Homestead Garden produce
Quaff Meadows produce, lamb and flowers
Country Meadows Farm barbecued chicken

Palmer Park Farmers' Market
Frankford Avenue and East Palmer Street
Thursday, 2 p.m. to 6 p.m.

Featuring:

Penn Hill Produce Farm produce and Amish groceries 

The Radian Farmers' Market
3925 Walnut Street
Friday, 12 p.m. to 2 p.m.
Featuring:

Seeds for Learning produce
Visalli's Orchards produce and flowers
Greenwood Kitchen gluten-free baked goods