Create a Winning Game Board with 10 Easy Tips!

1. Set a bracket; position bowls & plates of hummus & spreads on a board, then add the pairings.

2. Make a 3 pointer; use 3 each cheese, fruit, meat & veggie combos.

3. Center on fresh; cauliflower florets, cherry tomatoes, sliced carrots, mini pickles, or radishes.

4. Drive different colors, flavors, & textures, team together soft & crunchy, salty & sweet.

5. Make it a playmaker: use fresh seasonal fruit for peak flavor, pair with savory bites.

6. Contrast textures: add warm olives, crunchy toasted nuts, seeded crackers & whole grain bread.

7. Lay-up the flavors: drizzle extra virgin olive oil over plain yogurt, add herbs to sour cream.

8. Assist with finger ready; cut food and place toothpicks or small forks for easy access.

9. Set up the serve; remove the board from the fridge 15 minutes before eating for fullest flavors.

10. Make a slam dunk, pair drinks to food, not the other way around. Choose wines with higher acidity than food to complement flavors.

Video by RDNE Stock project: https://www.pexels.com/video/preparing-food-platter-on-a-wooden-tray-6004991/

“I like the taste of herbs and spices, but I’m not sure what the difference is or how to best use them?”  

Chefs and home cooks add herbs and spices for aroma, color, flavor, and texture to both food and beverages. Understanding the difference between them, how to use each or combine the two makes it easy to turn food into a feast!  

Herbs-from Latin-herbe-grass, herbs are mostly green, fresh leaves from seed-bearing plants, originating from a temperate climate. Basil, lavender, marjoram, mint, oregano, parsley, and rosemary are commonly used herbs. Herbs add delicate, layered, and nuanced flavors to food. As a garnish, herbs are the final touch to make a dish look appealing, herbs are also used in natural medicinal and therapeutic remedies. 

Spices-from Latin-specie-something of special value, spices are flavor packed dried plant bark, flowers, fruits, roots, and dried seeds usually native to warmer climates. Cinnamon, cloves, cumin, ginger, nutmeg, black pepper, turmeric, and vanilla are commonly used spices.  Aromatically more pungent and stronger than herbs, spices add bold flavor and bright color to food. 

Multifunctional, some plants are both an herb and a spice. Cilantro leaves are used as herbs while the seeds called coriander, are spices. Leaves from the dill plant are herbs while their seeds spices.  

Use herbs and spices according to how food is prepared or cooked 

Herbs can be added at the end of cooking or right before serving to enhance subtle flavors. Finely chopping or slicing herbs releases their aromas. If adding herbs to uncooked dishes, dressings, marinades, or sauces, blend the herbs with other the ingredients one or two hours to let the flavors fully mingle.  

Thanks to their composition, spices tolerate high heat well. Like salt and pepper, they can be added at the beginning of the cooking process. Determine if a dish calls for a specific taste (spicy or sweet etc.), when combined with other ingredients, then choose the appropriate spice. Add spices in limited amounts, starting with half to one teaspoon to a dish.  

Better Together 

Herbs and spices used together are considered a seasoning. The best of both herbs and spices, with an extended shelf life, seasonings are dried, measured, blended, then ground coarsely or fine in a correct balance so one does not overpower the others. Common in Asian, Caribbean, French, Indian, Italian, and Mexican cuisines, seasonings add aroma, taste, and texture to food creating a true symphony of flavors! The health and taste benefits of using seasonings are numerous. Become familiar with seasonings by starting with measured increments, tasting, and adding as you prepare food or a dish. Replace 1 tablespoon of fresh herbs and spices with 1 teaspoon of dried herb & spice seasoning and refer to the recipe for substitutions. Do not keep seasonings on the counter or on top or near the stove. Store them in a cool, dark, and dry place within easy reach such a refrigerator or in the pantry. 

Irregular weather and climate instability has become more regular, almost normal, impacting agriculture and our global food supply. For organic farmer and winemaker Luca Nesi, Earth Day is not just one day. It is a daily commitment to grow high quality, healthy fruit and restore the soil via R.A. Regenerative Agriculture.

What is R.A. and why is it more important than ever?

According to Terra Genesis International, RA farming principles and practices increase biodiversity, enrich soil, improve watershed, and enhance the ecosystem. Regenerative farming assists in countering the effects of climate change to maintain the overall health of agriculture.

R.A. practices protect soil, a precious and finite resource and our earth’s largest water filter. It contains more carbon than above ground plant and vegetables and regulates carbon dioxide discharge in our atmosphere. R.A. management strives to keep carbon stored in the soil as Soil Organic Carbon-SOC. Acting as buffer against harmful substances, SOC improves nutrition, builds hardiness, and promotes fertility in soil.

As a 24-year organic certified farmer and wine maker, Luca not only farms without chemicals or pesticides, but his work also includes building a nutrient rich, resilient, robust soil structure. After the fall harvest, Luca creates an ideal home for soil life by “feeding” it with compost and cover cropping via manure and minerals from natural sources such as artichokes, beet root, broad bean, clover, horse radish, lentils, ryegrass and sweet pea seedlings. Broken down and absorbed by organisms this fosters carbon rich, hearty soil. Measured surface raking aerates to ensure moisture is absorbed and soil can breathe. By trapping carbon in the dirt, soil is vigorous with deep root systems nourished and protected from diseases and pests. R.A. focus on healthy soil life and biology to produces phytonutrient rich crops. Resulting in clean, healthy, better tasting grapes and olives benefitting consumers and our environment!

Tags agriculture, food security, land-use emissions, regenerative agriculture, restore our earth

Sources:

https://www.earthday.org/earth-day-2021/

https://greenamerica.org/restore-it

https://modernfarmer.com/

https://news.italianfood.net/category/common/laws-labels/

https://www.regenerateillinois.org/

https://regenorganic.org/

https://rodaleinstitute.org

http://www.terra-genesis.com

As we adjust to our “new normal”, the focus of 2021 Earth Day is Restore Our Earth™.

Since 1970, people in 180+ countries have committed to defend our Terra Madre-Mother Earth. Absolutely no effort is too small to make a difference to protect our valuable air, land, or water resources. Every day is an opportunity to participate; grow an organic container garden, plant milkweed to attract beneficial pollinators, use plant-based recipes in the kitchen, make ahead meal prep to avoid food waste or plogg-pick up trash while jogging.

Learn how to make a difference each day, visit https://www.earthday.org/earth-day-tips/ or https://www.earthday.org/take-action-now/ or https://www.earthday.org/actions/try-a-simple-act-of-green/

Our marketing intern Calli had the pleasure of sitting down with Justin Smith of @breadandboredom to ask him a few questions about his life and how he got to where he is with cooking. A big thank you to Justin for letting us into your world and answering our questions!

Calli: What is your favorite food memory growing up?

Justin: Ah that’s hard to say, I don’t have a specific memory or a favorite, but one that I appreciate the most that got me into cooking would be with my dad’s mother that let me help out in the kitchen and cut vegetables for salads and make barbeque sauce all the time when I was really young. I remember I was working at a food charity and they asked us when we learned to cook and I always go back to that when I would make barbeque sauce for my Bubby.

C: Who or what inspired you to study culinary science & hospitality in college?

J: Honestly, no one did. I liked cooking, my mom was terrible at cooking, so I wanted to do it. I had a hard time enjoying school so I figured if I was going to put myself into it I would find something I really enjoyed and this happened to be it. I was one of 12 kids in my class and I got lucky finding something.

C: Do you have any suggestions for a novice just learning to cook on their own?

J: Find one thing you really love to make and make all kinds of it. For me it was pasta. I realized I loved making it and I have now made every shape imaginable. Practice is key and if you find the one thing you really enjoy making you can try all different variations and get really good at it.

C: What has been your go-to dish to prepare during Covid-19?

J: I made a bunch of stir fries and vegetable stir-fries. I am a half vegetarian so I try not to eat much meat but I make a lot of Thai dishes and I love a good wok

C: Have you always baked bread & made your own pasta from scratch? Do you have a favorite pasta?

J: I have been making bread for about 5 years and pasta for about 7. I haven’t always made it from scratch always, but for as long as I’ve enjoyed cooking I have. My favorite pasta shape to make is gnocchi with a simple red sauce

C: How did your blog Bread &Boredom come about?

J: My father pushed me to start writing up my recipes and I follow a ton of food bloggers and I just liked writing down the recipes & I liked taking pictures of the food. I am god awful at it and I am color blind so any editing I do comes out green but my friends help me out now, but I really enjoyed writing down the recipes and taking pictures of whatever I made. I am bad at keeping up with it though.

C: Do you post more on your blog or Instagram?

J:  I try to post recipes, but I keep up with Instagram way more. All the recipes are on my blog and I am more active with casual every-day things on Instagram.  “

C: Are there any ingredients you always have on hand in your kitchen?

J : Olive oil, bananas, peanut butter, Pecorino Romano, tomatoes. I have never run out of any of that.

C: What is your favorite meal?

J: Oh man, that’s hard, but I love fish & chips.

Check out Justin’s instagram here and his blog here!

Clean, Green, Natural and Organic-What is the Difference?

The debate around clean, natural, and organic food and increasingly wine continues. Many wine brands feature gauzy images of carefree, pretty people day drinking in euro-chic settings or basking in the sun. Product descriptions include “close to natural as possible”, “full of natural goodness”, “free of unnecessary extras” or “wholly oriented around maximizing quality and environmental sustainability”. Many are not sure what these mean and asked how natural brands compare to Villa GraziellaOrganic. While we do not know specific vineyard or manufacturing practices by other companies and by no means claim to be experts, wewould like to clarify statements as they pertain to our wines.

Natural Is the Same as Organic

Natural is widely used and interpreted in many ways. Also labeled as green, pure, true, not-refined, not treated, unpasteurized or unprocessed. Natural wines can be made without using chemicals, additives or using industrial procedures. However, there are no official accreditation requirements or certification standards for natural wine equivalent to organic certified or the legally accepted definition-wine made with organic grapes.

Depending on a specific country’s certification requirements, organic quality wine is made using grapes with low intervention or minimum manipulation. There are defined protocols including restricted chemical fungicides, herbicides, pesticides, and synthetic fertilizers. In the cellar: acidifiers, additives, flavor agents, processed tannins and sugars are prohibited. Specific technological processes: micro-oxygenation to speed up aging, synthetic yeasts are not allowed. While farmers often use organic growing methods and wine makers use low intervention methods, many do not apply for organic qualification because of the complex process, 4-year time frame and yearly substantial financial investment.

Clean, Slow Crafted and Sustainably Made Are Standards for Clean Wine

While these statements are enticing, they are absent of legitimate protocols or requirements for how grapes are grown, or wine is produced. The legal standard for organic certification is by the United States Department of Agriculture-USDA or reciprocal International certifying entity. The label will indicate the seal of the certifying regulatory entity of origin and operator code.

Villa Graziella wines are certified by Istituto Certificazione EticaAmbientale-ICEA. The Italian Environmental & Ethical Certification Institute. The regulatory agency assures the traceability of all the raw materials, prohibits any use of genetically modified organisms, chemical pesticides, or synthetic fertilizers. It tests and certifies the entire supply chain: from planting to harvest, crush to aging and bottling. ICEA requires certification for each new vintage, their seal and our operator code are located on the back of our wine bottle.

We all want healthier, more sustainable systems producing food, and wine. Industry-farmers, winemakers, importers, distributors, educators, and merchants collectively work extremely hard to offer a quality product in an honest and transparent manner. Together with our partners, our mission is to offer great tasting food and wine, that is good for us and better for our environment.

Did you know raw foods can also be sweet? Chef Sunita explains how to make delicious chocolate truffles.

 To learn more about Chef Sunita's culinary programs & wellness events visit http://www.rawfoodcentre.com/

Chef Sunita Vira discusses her book-RAW for LIFE - The Modern Guide to Raw, Plant-based, Gluten-free Recipes for Busy Lives. Delicious, Easy & Healthy recipes for breakfast, lunch & dinner! To learn more visit http://www.rawfoodcentre.com/

Quick, Easy & Delicious! Chef Sunita Vitra shares her must haves when preparing raw food!

Villa Graziella sits down with respected author &  wine educator Tom Hyland as he breaks down the concept of biodynamic wines. Be sure to watch to learn about this hot new trend that in fact has been around for ages.