Field & Fork Network

Posts Tagged ‘eat local’

9th Annual World On Your Plate Forum To Be Held Saturday, October 13

In Uncategorized on October 3, 2012 at 5:06 pm

The 9th Annual World on Your Plate food forum kicks off Friday, October 12 from 7 to 9:30 p.m. and continues Saturday, October 13 from 8:30 a.m. to 6 p.m. at Daemen College’s Charles J. Wick center, 4380 Main Street, Amherst.

Friday night begins with a screening of, “Farmageddon,” the documentary that highlights the plight of the American family farm, the urgency for food freedom, the importance of taking action to preserve individuals’ rights to access safe food of and farmers’ rights to produce these foods safely. Viewers will enjoy movie treats provided by local bakeries, vendors and caterers. A moderated discussion will follow the film.

Saturday’s program includes two exciting guest presenters. At 9 am, Brendan Brazier, will begin the day with his keynote address. Brazier is one of only a few professional athletes in the world whose diet is 100 percent plant-based. He’s a professional Ironman triathlete, bestselling author of The Thrive Diet and creator of an award-winning line of whole food nutritional products called Vega. Recognized as one of the world’s foremost authorities on plant-based nutrition, Brazier is a guest lecturer at Cornell University and teaches an eCornell course called The Plant-Based Diet and Elite Athleticism.

Following the first workshop session of the day, and a delicious, healthy, locally-grown organic lunch, Mark Kastel, Co-director of the Cornucopia Institute will present. The Cornicopia Institute is dedicated to supporting the ecological principles and economic wisdom underlying sustainable and organic agriculture and provides research and information to consumers, family farmers, and the media. Mr. Kastel has played a key role in a number of cooperative ventures designed to empower farmers in the marketplace and his development work has focused on creating sustainable farmer-owned businesses with an emphasis on dairy production and marketing.

World On Your Plate offers participants their choice of three workshop sessions on Saturday including Cooking demos; What you need to know about GMO’s; Raw Chocolate; Superfoods; Japanese Gardens as Event Spaces; The Yoga of Food, Dirty, Sexy Greens; Homepathy; Hydrofracking in NYS; Sprouting; Natural Pet Wellness and more!

In addition, WOYP offers a Saturday Youth Conference: World In Your Backyard, a full-day of interactive, informative, and inspiring workshops for youth, ages 10 to 16.  Participants will have the opportunity to learn about sustainable and healthy living practices and will be encouraged to go local, think global and be healthy. The Youth Program will also include attending the World on Your Plate conference to hear keynote speaker Brendan Brazier, as well as attending cooking classes and workshops with Dave Bauer, president of Sustainable Earth Solutions, Inc. and Mary Hughes, Naturalist with the Tifft Nature Preserve, who will present, “Wild Edibles.”

 World on Your Plate concludes with a social hour for people to network, discuss the day and enjoy the entertaining music of the popular AW Jazz Quartet as well as more tasty, local food, cider and snacks.

 Cost is $25 for adults who pre-register and $30 at the door. Youth are admitted free with a paying adult. Students with ID are admitted free but must pre-register. Registration includes Friday night film and food and Saturday programs, organic lunch, and ongoing access to local vendors and information tables.

This is an event that will appeal to people who are passionate about locally grown and raised food, health, sustainability and other food and farming issues.

For more information or to register, visit or contact Jordana Halpern at

Post courtesy of Jordana Halpern

New York Farms & Artisan Producers Showcased in Capitol Hill

In Uncategorized on September 28, 2012 at 5:07 pm

Senator Gillebrand with Upstate Farms.

For the last 11 years, New York State Senator’s have hosted a NY Farm Day in DC as an opportunity to show off our state’s breadth of agriculture. This year Senator Kirsten Gillebrand hosted the event and as the first NY Senator to sit on the Senate Ag Committee in more than 40 years, it was apropos.

We had the lucky opportunity to attend the event and take part in all of the delicious fun! We got to sample everything from NYS wine ice cream and cheese to Long Island oysters and vodka (distilled from NYS potatoes!). Western New York was represented with both Upstate Farms and Welch’s Grape Cooperative each having very large displays. We were very excited to finally meet the folks from Tuthilltown Spirits, one of NY State’s most successful artisan distillers and the folks from Local Ocean, a sustainable fish farming project in the Hudson Valley.

Farm educators were also in attendance with Cornell Cooperative Extension showing off their latest raspberry and blackberry varieties.

The reception wasn’t the only thing happening in the Capitol that day. On our flight down we ran into Tony Andolina from Andolina Farms in Brant. Tony was in DC representing Erie County Farm Bureau at the Farm Bill rally happening later that morning. Hosted by the American Farm Bureau, several hundred farmers and farm advocates rallied on the Capitol to show their frustration with Congress not acting on the farm bill. Unfortunately the rally was a little too late as Congress has since neglected to pass the bill, leaving it to expire on September 30 with serious implications for farmers and consumers. More on that here.

While at the NY Farm Day reception, we met Jo Anne Cloughly, Department Chair for the Agriculture and Food Management Department and Associate Professor Culinary Arts at SUNY Cobleskill who was kind enough to share her recipe for Rustic Applecake with Honey Lemon Yogurt Sauce. YUM!


The cake, on display.

Rustic Apple Cake with Lemon Honey Yogurt Sauce


  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • pinch of salt
  • juice and zest of half lemon and one half orange
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup plain yogurt
  • 2 medium apples, peeled and cored- one diced, one sliced- kept separate
  • 2 tablespoons turbinado sugar
  • 2 tablespoons butter
  •  ¼ cup warm honey


Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom. Add the apple pieces and slices into separate small bowls and squeeze the lemon and orange juices over them; set aside. In a large bowl, sift together the flour, baking powder and salt. Toss in the lemon zest and  mix it into the flour mixture. In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Slowly fold in the olive oil and the yogurt.

Mix well. Add flour mixture into the yogurt mixture a half up at a time. Scrape down the sides of the bowl and mix well after every addition. Mix the diced apple pieces into the batter. Pour the batter into prepared pan. Arrange the apple slices over the batter. Sprinkle the turbinado sugar and thin pats of butter on top of the cake. Bake for about 45-55 minutes, or until skewer inserted in the center comes out clean. Let cool for about 20 minutes before removing from cake pan. Brush with honey.

Best served warm or room temperature.

Yogurt Honey Sauce


  • 2 cups vanilla yogurt
  • ¼ cup honey (lemon honey works well)
  • ½ t lemon zest


Blend together and serve over top of cake.

Pinterest, Parties and Prizes!

In Uncategorized on September 26, 2012 at 6:32 pm

PHOTO/Carole Topalian

Do you like free stuff? How about free stuff from great local farmers and producers?

What about fall? Dinner parties? And how about Pinterest?

If any of this sounds good, we’ve got a contest for you! Starting Monday, October 1st we’ll be launching a month-long contest on for readers- the Edible Buffalo Ultimate Autumn Dinner Party. The official rules and instructions will be posted and you can start pinning that evening, but we’ll let you in on a little tidbit for now- the prize!

The winner of Edible Buffalo’s Ultimate Autumn Dinner Party Contest will receive a $250 gift card to Farmers & Artisans in Williamsville, NY, as well as a personal shopping experience with advice and information from their in-house chef, baker, and farmer Julie Blackman! It’s a great opportunity to make your dinner party dreams a reality while supporting local business.

Check back here Monday evening for the full details- and start brainstorming! You can check us out on Pinterest in the meantime and learn more about Farmers & Artisans at their website:

Gelateria Luca Opens On Elmwood Avenue

In Uncategorized on September 24, 2012 at 5:00 pm

Gelateria Luca’s selections.

Josephine Letizia knows a thing or two about gelato.

The Sicilian native has brought a scoop of culture to the Elmwood Village since opening Gelateria Luca’s doors in early September. Committed to providing an authentic Italian experience, Josephine and her brood offer a variety of gelato and sorbetto flavors, ranging from the expected (chocolate and lemon) to the exotic (blood orange). Their craftsmanship extends beyond frozen treats and also encompasses a mouth-watering selection of baked goods, including cannoli, biscotti, cheesecakes, and amaretti.

Josephine and her family have always been gelato aficionados, so when the commercial space on the corner of Elmwood and Potomac became available, she says, they seized the opportunity. Letizia cites the friendly, diverse, and family-oriented atmosphere as the driving force behind setting up shop in the Elmwood Village.

Letizia’s son Luca, for whom the Gelateria is named.

What does Letizia hope to bring to this vibrant neighborhood? “I think we’re just trying to say, in a subtle way: this is the way it’s supposed to be done, and this is the way it’s supposed to taste”. It seems her commitment to quality and authenticity has paid off; Letizia says business has been steady and feedback has been overwhelmingly positive. “The nicest compliment someone can say,” she adds, grinning from ear to ear, “is when people come in and say, ‘you know, it reminds me of Firenze!’”

Gelateria Luca is located at 988 Elmwood Avenue, Buffalo New York and the can be reached by phone at 716-882-5353.

Contributed by Margot V. Knab

Let Them Eat Butter: A Look At The Weston A. Price Foundation

In Uncategorized on September 19, 2012 at 4:15 pm

by Megan Mills Hoffman

I had a wonderful time this past weekend at the Weston A. Price Foundation’s 2nd Annual Conference in Buffalo. What’s not to love about a group that proclaims “They’re happy because they eat butter!”?! I’ve heard about this group a few times in the last year, from my friend Nancy Leone, a rolfer in Hamburg who’s personally introduced me to cool progressive local farmers, from my sister in Pasadena, CA during her conversion to the health benefits of raw milk, and most recently from Elm Street Bakery in East Aurora through their winter workshop series featuring bone broth soups. I’ve learned to pay close attention to any theme in my life that comes up three or more times (that’s my secret to life success).

The Weston A. Price Foundation has chapters throughout the country which help consumers find locally-grown organic and biodynamic vegetables, fruits and grains; and milk products, butter, eggs, chicken and meat from pasture-fed animals. It is based on the work of Dr. Price, whose research “demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats”. The work of the organization is now lead by Sally Fallon Morell, known for her book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, which I am in the habit of giving to new mothers for its section on healthy diets and homemade formulas for babies.

The two day series offered workshops on all aspects of the current food dialogue, with an emphasis on traditional healing foods. Both meals during the conference were prepared by the Buffalo Niagara Convention Center’s Chef Ray Thom using locally sourced food that included eggs from Beiter and Son’s Farm in South Wales, and chicken and ham from Erba Verde Farms in Cuba. According to Paul Frank, one of the conference organizers, all chefs love to work with the Foundation because they are able to cook with real foods, with the organizers helping them source local fresh products. Over the past 6 years, the Foundation has hosted 3 conferences each year, and worked with 18 different chefs. Paul told me that once a chef interrupted a planning meeting, thrilled to have a soup stock that actually jelled from the real gelatin, as a result of using bones for the soup stock, saying “I’ve never seen this happen before!”

It’s very refreshing to encounter an organized group of food health activists who support local farms and products. In just the past year membership has grown from 13,000 members to 15,000. Your 2012 membership will help secure scientific research in a fully equipped lab at the University of Illinois, run by the scientist who first spoke out against trans-fats. In addition to an annual Weston A. Price Foundation membership ($40/$25), WPers also strongly encourage annual membership with the Farm-to-Consumer Legal Defense Fund ($50) which advocates for the ability of farmers and consumers to make personal choices about the food we consume. For information about a local chapter, contact Jill Tiebor-Franz (716) 655-5133, or visit

Eat Drink Local Week, Day 10: Eat Local at Carmelo’s!

In Uncategorized on July 1, 2012 at 7:11 pm

Situated in the center of charming Lewiston, NY is a neighborhood restaurant that is doing exceptional things. Come armed with an appetite and hunger for excitement, because dining at Carmelo’s on Center St. is a culinary adventure.

Working with local farms to provide a true farm-to-table experience, Chef Carmelo Raimondi has crafted an exquisite menu that makes dining in this tavern a night patrons won’t soon forget.

Local farms Carmelo’s works with includes, Falcon Farm, Flavor Farm, Native Offerings, Painted Meadow Farm, Singer Farm Naturals, Tom Tower’s Farm, T-Meadow Farm, Weiss Farms, and Winter Farms.

For a starter, try to Yellow Fin Tune Crudo, with cucumber, juniper, gin, sesame seeds, citrus and lime oil. The tartness from the grapefruit pairs well with the raw fish and dill gracing the plate. For a main course, the Whole Roasted Wild Porgy with red pepper stew, sea urchin espuma and soft herb salad is light, yet packed with flavor. It’s an excellent choice for a summer meal. For dessert, do not miss Carmelo’s Chocolate Bar and be sure there’s someone to share it with. A deep, rich chocolate bar adorned with three burnt marshmallows is not complete on the palate until the fork soaks up the salted caramel sauce and espresso cardamom ice cream (made in-house). The toasted hazelnuts complete this perfect ending to a great meal.

Other delights on the current menu include a pasta bolognaise with horseradish mousse appetizers, paired with a glass of Riesling from Leonard Oakes in Medina, NY.

For a real treat, Carmelo has created a Butchers Supper shared dining experience for groups of six to eight. The dinner features a whole roasted pig from T-Meadow farm as the centerpiece of a three-course menu, served family style, with antipasto, sides and dessert. Reservations are available at 5:30 or 8:30 pm, and one week’s notice is required. The cost is $55 per person, excluding beverages, service and tax. Call 716-754-2311 for more information. First come first serve.

From the front of the house into the back of the kitchen, the staff is knowledgeable and friendly. Carmelo’s is open 5 – 9:30 pm Monday – Thursday; and 5 – 10:30 pm Saturday and Sunday.

Find Carmelo’s online at or on Facebook at Carmeloslewiston. Follow Carmelo Raimondi on Twitter @CarmeloRaimondi.


Eat Drink Local Week, Day 9: Eat Local at Bistro Europa

In Uncategorized on June 30, 2012 at 7:05 pm

Photo from Bistro Europa’s website

Bistro Europa is a Western New York locavore staple. Located on Elmwood Avenue in Buffalo, Bistro Europa serves up, well, you guessed it- bistro fare with a European flare.

There’s always something new to try on Europa’s menu. Owners Steve and Ellen Gedra partner with area farmers and retailers to serve up dishes made from fresh, local ingredients. The foreign influence is prevalent, too- the majority of their food is prepared or inspired by European techniques and dishes.

Take for instance some of Europa’s more recent menu offerings. For starters, the restaurant serves up great seafood, like Dutch cultured mussels in a ginger and lobster broth with chard and preserved lemon. Not your cup of tea? How about something with a bit of a French touch, like coquettes with ham from Lockport’s T-Meadow farm. If not, there’s always the Eastern Europe staple- pierogi! The influences vary, but it’s all brought together by the freshness and quality of the ingredients.

Bistro Europa also features a great beer menu with local favorites served up alongside popular brews from across the pond. Buffalo’s own Flying Bison Rusty Chain, Guinness Stout, Stella Artois and Peroni are just a few of the eclectic beers on hand. Prices range too, so you can go more affordable or really indulge.

Bistro Europa is open for lunch Monday through Saturday from 11:30am to 2:30pm. Dinner is served from 5:00pm to 10:00pm Monday through Thursday and 5:00pm to 11:00pm on Friday and Saturday. The restaurant is closed Sundays. Currently, Europa is closed from July 1-8 and will re-open for dinner on July 9th.

You can find more information along with current menu offerings on their website at They can also be found on Facebook.

Eat Drink Local Week, Day 8: Eat Local at Trattoria Aroma

In Uncategorized on June 29, 2012 at 3:59 pm

For a delicious experience step into Trattoria Aroma, and dine in an elegant setting with rustic charm. With locations in Williamsville and Buffalo, this Tuscan eatery serves freshly made brick oven pizzas, pastas, antipasti, and entrées of fresh meat and fish selections.

Working with local farms when possible, owner and chef Dave Cosentino selects seasonal products and ethically raised animals. Tower Farms, Youngstown for fruits; Hanova Hills, Dunkirk for beef. Blossom Hill Farm, Gowanda provides Cosentino with Heritage pork, free-range, mother-fed veal, and chicken eggs. Oles Farm, Alden sends spray-free biodynamic produce and New York State maple syrup to Trattoria Aroma, and H2Grown Farm in Lewiston is a supplier of hydroponic vegetables and fruits. Windy Ridge Natural Farms in Alfred is known for their organic pastured and humanely raised chicken and eggs, while Empire Specialty Cheese of Conewango Valley delivers hormone-free Amish-made mozzarella curd that is served on plates to patrons.

Dinner is fantastic at Trattoria Aroma, especially for special occasions and events.

For lunch, try the Hanova Farm Burger with house-smoked Blossom Hill Farm bacon, house-pulled mozzarella, roasted red peppers, parsley pesto, Fontina cheese and truffled fries.

At brunch (only served at the Buffalo locale) why not start a Sunday with Tagliatelle Adriatico, served with a lobster claw, tiger shrimp, sea scallops, Cipollini onion, roasted yellow peppers, H2Gro tomato, spinach, Saffron-vanilla bean cream.

Cosentino in no stranger to feeding Western New Yorkers and was previously named a Local Food Hero by Edible Buffalo magazine. A staple in the Elmwood Village food culture, he continues to move the locavore movement forward.

A young yet knowledgeable food chain, Trattoria Aroma’s staff is one of the finest in Western New York. As Cosentino’s restaurants evolved, so has his clientele. A confident and opinionated group, with experienced palates, patrons expects a menu of European dishes that showcase fresh local ingredients.

For more information, visit You can also find them on Facebook.

Eat Drink Local Week, Day 7: Eat Local at The Roycroft Inn

In Uncategorized on June 28, 2012 at 7:24 pm

Photo courtesy of The Roycroft Inn’s Facebook page

The Roycroft Inn is an important landmark located in the heart of the village of East Aurora, NY. As part of the historic Roycroft Campus, the Roycroft Inn was opened in 1905 to accommodate visitors who traveled to the campus to experience and learn about the Roycroft way of life. The vision of Elbert Hubbard, a pioneer and founder of the American Arts & Crafts Movement, the Roycroft Campus became a hub for entrepreneurship, creativity and learning.

Today the Inn attracts visitors from all over the globe who come here to learn about the Roycroft movement. With its world-class appeal guests can also experience top-notch dining which embraces our local food movement. Very much in the same spirit of Elbert Hubbard who nurtured artisans, the dining room at the Roycroft Inn nurtures our palates with delicious seasonal meals prepared using local ingredients and paired with local beer and wines.

The quote at the top of their dining menu encapsulates the spirit of Roycroft from its early years and bridges it with today’s dining sensibility:

“Consider the Apple. Plucked and eaten in solitude – just an apple. Baked in a crust and cooled on a windowsill – the essence of a nation. Offered as a gift with a sultry smile – the downfall of man. The True inspiration for cooking comes from seeing and holding in your hands perfect ingredients – ingredients that fill you with the pleasure of being alive.”

Eat, drink and be enlightened.

For more information about the Roycroft Inn please visit You can also find them on Facebook.

Eat Drink Local Week, Day 6: Eat Local at Globe Market

In Uncategorized on June 27, 2012 at 5:58 pm

Globe Market has been a mainstay on the Elmwood strip for several years. Consistently serving up fresh, hot soups, deliciously creative salads and more to a hungry lunchtime crowd.  Whether if you want to dine-in, take-out or need catering services, Globe offers it all!

But there is a lot that happens behind the scenes too that makes Globe special. Lisa Hennig, co-owner, instituted a commercial kitchen composting program a few years ago, one of the first in the area. They also grow their own ingredients such as herbs and peppers, while sourcing other fresh ingredients from local growers as they become available.  A commitment they never waver from.

Recently, Globe took their staff to First Light Farm & Creamery to attend one of their weekend cheese-making workshops. The artisan cheese movement is starting to take hold in Western New York and Globe wants to be a part of it. Hoping to make in-house cheeses like ricotta and mozzarella, Globe also sells First Light’s cheeses in the store. This investment in their staff and business is another example of their commitment to the local food movement and the local economy.

Globe currently has two locations; 768 Elmwood Avenue, Buffalo and 298 Main Street, Buffalo and is looking to open its third location soon at 1416 Hertel Avenue, Buffalo. For more information about Globe Market and to view their daily lunch specials, visit You can also find them on Facebook.