HOMEGROWN celebrates the imaginative, passionate people living HOMEGROWN
Birmingham, AL - March 24th
Is anybody gonna be heading down to the Birmingham show on March 24th?
I stumbled upon the Potluck page today, and now I'm trying to brainstorm. Vegetarian chili is always fun and easy and good for feeding a group. Then again, I'm still in a New Orleans mood after Mardi Gras, maybe red beans and rice.... I'd love to hit up with some good Southern food while Amanda and crew are down in Alabama. Hmm, either way, have to do some digging around on ideas of something good and gluten free.
I stumbled upon the Potluck page today, and now I'm trying to brainstorm. Vegetarian chili is always fun and easy and good for feeding a group. Then again, I'm still in a New Orleans mood after Mardi Gras, maybe red beans and rice.... I'd love to hit up with some good Southern food while Amanda and crew are down in Alabama. Hmm, either way, have to do some digging around on ideas of something good and gluten free.
Replies to This Discussion
-
Permalink Reply by Anne on -
Southern Food, eh? Oh I have a recommendation! While I cannot eat soy, this recipe is to die for - http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-barbe...
and this link is for GF cornbread
http://www.glutenfreecookingschool.com/archives/gluten-free-souther...
(and just in case its not common knowledge, replace soy with rice milk and eggs with egg replacer [available at whole foods] to make it completely allergen free!)
I've made it several times.
In terms of dessert - Allergen free, vegan banana bread with cranberries and cinnamon is always a hit when I make it. Here is a recipe close to the one I use.
http://www.ehow.com/how_4610328_allergen-free-banana-bread.html
Just add cranberries.
As a desert type food, you could make that. I myself am hopefully bringing food to the St. Pete show, and I'm planning allergen free tomato and potato pizza and vanilla cake with frosting. I would cook something major, but I'm a senior in high school, and I don't think I'll have the time for it. Good luck with your cooking!
I hope I helped a little with ideas!
Anne-Sophie
-
Permalink Reply by Jordan Smith on -
I've got dessert covered... i'm bringing cookies as usual
-
Permalink Reply by Jason on -
Chuck said:i will be heading down there,
i want to bring food!
Whatcha thinking about bringing, man? I'm going to look at the GF cornbread recipe that Anne posted (Thanks Anne!) Maybe some veggie chili... part of me really wants to do fried green tomatoes, but I'm pretty sure you can't make those any kinds of healthy. ;) I'm also pondering banana pudding, if I can find GF vanilla wafers at Whole Foods.
-
Permalink Reply by Kurtis Marsh on -
You are totally killing my idea of providing a pan of my award winning southern cornbread,
Anne said:Southern Food, eh? Oh I have a recommendation! While I cannot eat soy, this recipe is to die for - http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-barbe...
and this link is for GF cornbread
http://www.glutenfreecookingschool.com/archives/gluten-free-souther...
(and just in case its not common knowledge, replace soy with rice milk and eggs with egg replacer [available at whole foods] to make it completely allergen free!)
I've made it several times.
In terms of dessert - Allergen free, vegan banana bread with cranberries and cinnamon is always a hit when I make it. Here is a recipe close to the one I use.
http://www.ehow.com/how_4610328_allergen-free-banana-bread.html
Just add cranberries.
As a desert type food, you could make that. I myself am hopefully bringing food to the St. Pete show, and I'm planning allergen free tomato and potato pizza and vanilla cake with frosting. I would cook something major, but I'm a senior in high school, and I don't think I'll have the time for it. Good luck with your cooking!
I hope I helped a little with ideas!
Anne-Sophie
-
Permalink Reply by Chuck on
-
honestly i have no idea,
has anyone gotten a response from Lydia?
Jason said:Chuck said:i will be heading down there,
i want to bring food!
Whatcha thinking about bringing, man? I'm going to look at the GF cornbread recipe that Anne posted (Thanks Anne!) Maybe some veggie chili... part of me really wants to do fried green tomatoes, but I'm pretty sure you can't make those any kinds of healthy. ;) I'm also pondering banana pudding, if I can find GF vanilla wafers at Whole Foods.
-
Permalink Reply by Anne on
-
Completely unintentional, smashing your idea, I mean, and I'm sure that good food never gets turned down. For instance, I've eaten the same curry for a week now, and I still can't get enough, ahaha. And since it'll be at least a couple of days between then, and our show, I think it wouldn't feel like leftovers. I think you should still make it :]
Kurtis Marsh said:You are totally killing my idea of providing a pan of my award winning southern cornbread,
Anne said:Southern Food, eh? Oh I have a recommendation! While I cannot eat soy, this recipe is to die for - http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-barbe...
and this link is for GF cornbread
http://www.glutenfreecookingschool.com/archives/gluten-free-souther...
(and just in case its not common knowledge, replace soy with rice milk and eggs with egg replacer [available at whole foods] to make it completely allergen free!)
I've made it several times.
In terms of dessert - Allergen free, vegan banana bread with cranberries and cinnamon is always a hit when I make it. Here is a recipe close to the one I use.
http://www.ehow.com/how_4610328_allergen-free-banana-bread.html
Just add cranberries.
As a desert type food, you could make that. I myself am hopefully bringing food to the St. Pete show, and I'm planning allergen free tomato and potato pizza and vanilla cake with frosting. I would cook something major, but I'm a senior in high school, and I don't think I'll have the time for it. Good luck with your cooking!
I hope I helped a little with ideas!
Anne-Sophie
-
Permalink Reply by Ande&Ty on -
I got several responses from Lydia, she is so nice. I hope to see you guys backstage or at the show
Links
Living HOMEGROWN
Badge
Latest from FARM AID
USDA Issues New Regulations Protecting Contract Farmers
The USDA released regulations (PDF link) this week that will provide new, much-needed protections for contract poultry farmers.Contract farming generally refers to a system in which a farmer raises or grows an agricultural product for a larger company. Contract poultry farmers invest their own money to build poultry barns to company specifications. Under contract, a company delivers the chicks to the grower who uses company feed and medicine to raise the chicks. The company retains ownership of the birds and dictates how the chicks are to be raised. The grown birds then go back to be processed by the poultry company for a previously agreed-upon price based on the birds' weight.
A typical chicken house costs about $300,000 to build, and most companies encourage growers to build at least four houses, for an investment in excess of $1 million. Frequently, growers take out loans covering that entire expense, only to find themselves dropped by the company, often with little or no notice. While there exists the potential for fair contracts in this agricultural system, that has not been the case historically. Contract growers have typically been extremely vulnerable, the contracts tilted against the grower who is subject to the whims of the poultry company. These new regulations issued by the USDA's Grain Inspection, Packers & Stockyards Administration will help change that system.
Under the new rules:
- Companies must provide farmers with a written copy of the contract before the farmer makes an initial investment in his or her poultry houses;
- Contracts with confidentiality clauses must allow farmers to discuss contract offers with federal or state agencies, immediate family members, business associates, farmers who contract with the same company, accounting services hired by the farmer, a lawyer or financial advisor before signing;
- Contracts must state that if a farmer is put on a performance improvement plan (in other words, if they've received a warning that could potentially lead to their contract being terminated), they must be told why, what steps will be taken to help them improve, how they can regain good standing, and the factors that will be used to determine when or if the contract will be terminated;
- Farmers must be notified in writing within 90 days before a contract is terminated, expired, not renewed or not replaced.
"When the company terminated my contract, the company representative left a message on my answering machine saying that the flock of chickens that we had would be our last," Kevin said. "We had no warning. No one should be in that situation."
Mickey Box, a farmer in Berryville, Arkansas, agreed. "Growers have been left in the dark," Mickey said. "When I was put on a performance improvement plan, I knew I could lose my contract. It would have helped to know how I could get back in good standing."
Becky Ceartas, director of the contract agriculture reform program at Farm Aid-funded group Rural Advancement Foundation International-USA (RAFI), said these rules increase fairness, transparency and good business practices.
"Before farmers make the financial commitment to build poultry facilities on their farms, they need to know exactly what's expected and what the terms of that arrangement will be," said Ceartas. "An informed farmer can make better decisions, and that benefits everyone."
Farmers and concerned consumers can get more information about these rules by calling Ceartas at (919) 542-1396 x209 or by visiting www.rafiusa.org.
The Administration will release additional proposed regulations in early 2010 that will deal with other competition and fairness issues in poultry and livestock agriculture—stay tuned!
© 2009 Created by HOMEGROWN.org
