A visit to the Honest Weight Food Co-op and/or Ponytails

Chopbiscuit bloggers on the loose!

You are probably assuming a few things from this picture?

(1) Why does Mark (on the right) hide his ponytail?
(2) Why are the both men smiling when they are clearly caught in the act, from a security camera, for stealing?
(3) Why does Mark (on the right) actually have a ponytail?
(4) Are they using those cardboard boxes for breakdancing?

All good assumptions.

The Honest Weight Food Co-op is a member owned and operated food Co-op located in Albany, NY. We had the chance to visit last week with a few co-workers and it was an amazing experience to see the type of passion and knowledge by a voluntary group of people that have a singular purpose.

Their statement is pretty clear,

Honest Weight is a member-owned and-operated consumer cooperative that is committed to providing the community with affordable, high quality natural foods and products for healthy living. Our mission is to promote more equitable, participatory and ecologically sustainable ways of living. We welcome all who choose to participate in a community which embraces cooperative principles, shares resources, and creates economic fairness in an atmosphere of cooperation and respect for humanity and the earth.

In this world of industrialized, processed, nutrient deficient foods, Honest Weight is a golden beacon of hope, along with many other Co-ops scattered across our country. It has a real clear stated purpose and vision that brings REAL food to people in a non-pretentious format. It's simple, uncomplicated and direct.

Just like food should be. Make sure you go visit and volunteer if you have the time. Only if Heavy D would of ate more at a Co-op. RIP.

Chopbiscuit at home recipes: Maple-Roasted Butternut Squash Soup with Spicy Toasted Pumpkin Seeds

It's fall. It's harvest time. It's soupy.

Cooking in the fall just feels right. Especially when you're cooking with local, hand-made ingredients. Butternut squash gives off a bright golden hue with deep, sweet flavor. Accompany that with some Vermont Grade A medium amber maple syrup and it's a nice, warm, fall appropriate dish. This soup is great for any occasion outside of a Hitler Youth rally. You get the picture.


Maple-Roasted Butternut squash Soup with Spicy Toasted Pumpkin Seeds
Yield: 4-6 servings

1 medium butternut squash
3 tablespoons unsalted butter
3 tablespoons Grade A maple syrup
2 teaspoons kosher salt
3 tablespoons creme fraiche/heavy cream
3 cups chicken stock (low sodium)
2 cups spicy toasted pumpkin seeds

(1) Preheat oven to 350 degrees. Using a large knife, cut the squash lengthwise down the middle. Scoop out the seeds and set them aside if you're planning to use them for anything. (Glaze them with maple?)

(2) Place the squash halves, flesh side up, in a baking dish. Place a tablespoon of butter and a tablespoon of maple syrup in each squash cavity. Sprinkle each half with a 1/4 teaspoon of salt. Cover the squash with foil and bake for 1 1/2 hours until the squash is tender and soft.

(3) Pour the liquid from the squash cavity into a food processor and then scoop all the flesh into it. Add another tablespoon of butter, maple syrup and 2 tablespoons of creme fraiche. Puree until smooth and silky.

(5) Transfer the puree to a medium saucepan and whisk in 2 cups of chicken stock and heat over medium heat. Thin it out by slowing adding the remaining one cup of stock and salt to taste.


*When serving, top with spicy toasted pumpkin seeds.

Creativity and innovation: The food flip-flop

Who would you trust more?

The Big Box innovation around creative food development has just been Punked.

For about the last 20-30 years, innovation around food, flavor and development has largely been funneled through a system of large retailers, corporate food kitchens, old media and marketing research groups. Much of the food we ate growing up was developed by a savvy system of research and development teams with big pockets and unlimited opportunities to find the right taste profile and combinations that would resonate with the eating populous. From the casual dining explosion of the late 80's and early 90's that brought the super samplers, sizzling hot plates and eclectic combination options, to our fast food brethren that silently created "new" types of food in their labs promoting cheap food alternatives - most food observers have sat quietly as the big boys drove the landscape around menu engineering.

No longer. Not now.

Welcome to the 21st century of innovation around food. There's been a sleeping giant that's been awakened and has taken over the culinary landscape. And, the great thing about it is that it's deconstructed, informal and controlled by the folks that haven't been tainted by the system. Social media, farmer's markets, Coop's, food swaps, supper clubs and the push to localize our food eco-system has created a new world of flavors, methods and culinary treasures that are driving the innovative landscape. It's a model that doesn't have restrictions around margins or basic analytical principles. It's not food presented behind a two way mirror at a focus group. It's a grass root explosion of innovation that's driving a decentralized process around culinary development. In the past few years I've seen at home recipes and neighbors creating more original and innovative dishes than I've seen eating out at high end restaurants in Manhattan or Chicago. I've seen people take chances and renounce the scope of how we're supposed to be creative. We've seen a renaissance in home cooking, canning and craftsmanship that was abound before the industrialization of food.

Currently there are thousands of food blogs and social sites that share recipes, reviews, "how too's" and culinary attributes that were once only held for the formal arts of culinary school and test kitchens. This shedding of light has engaged many people to say to themselves,

"I can do that better at home". 

This is not a piece about bashing the restaurant system, it's to let the folks know there's a catatonic change in the landscape around how we look at food. There's no hiding that your burger may have come from a gruesome factory farm in Arkansas. Or, that your Sysco dressings may be laden with artificial corn syrups, MSG and other unpronounceable laboratory jargon. I'm writing this because it's something I've personally experienced. The term "Restaurant quality" is being turned on it's ass right now. If I don't think the establishment isn't going to "one-up" me than I might just stay at home. There's no golden key to quality because I can buy the most premium and wholesomeness product just the way you can via your distributor. The person at home can generally buy just as fresh and with all the technology around home kitchen gadgets - prepare it just as well.

I will leave you with this. Big Box restaurant chains have been hit with a quality issue. They've become the joke of movies (ask: Applebees), pop culture and self esteem. How do you really feel carrying that McDonald's bag around with you? Society has elevated what value is and most of the restaurant world, has yet to understand and grasp this. The restaurant world is generally still dominated by a group of industry establishment, that isn't the most nimble and flexible to change and adaptation. They like seeing things through their lens and don't like big, sweeping idealists telling them how they should adapt. Mark my words, in the next couple of years we will see a swarm of companies losing their grip and going belly up. And, the food economy will be better off because of it.

Gettin' your CSA on: Finally, I'm a full fledged member

It's time to get my food groove back

I can finally receive my "Supporting local agriculture" merit badge. After a year and a half of living in Saratoga Springs, NY - I'm finally a member of a CSA program. I was able to join the fall/winter CSA through Kilpatrick family farm. Christina, the founder of From Scratch Club is the coordinator of the program and does a great job promoting it. She also has a great blog, which you all should check out right now. Seriously, right now. Since my travel schedule has calmed down to a "medium pace" (Adam Sandler reference), I'm actually able to enjoy the opportunity to support our neighboring farms. If you're not sure what a CSA is and have been living under a box of Frankenberries - click on the link under my pages tab to find out a CSA near your home.

No, a CSA is not a federal drug combat unit or a new chic crime show on CBS with LL Cool J. If you're happy with buying out of season veggies from corporate farms that have been transported across the country, feel free to continue shopping at your local mega chain grocer. If you want great, simple food from the people that grow it - think about heading to your farmer's market. What an idea, talk to the people that actually grew your food.

How f****** brilliant.

*Obviously stated with just a pinch and sprinkle of cynicism.

Restaurants {Dirty little secrets}: The Daily Special Board

Has the special ever really changed?

I've figured since I've spent most of my adult life working in restaurants at many different levels, I would pull you inside the dirty hamper of tricks most places use when trying to push food into your belly. One of my pet peeves is the lack of understanding most operators have around the Daily Special Board. Whether it's a chalkboard easel from Staples, or your server's pitch from his/her manager - the daily special has been dumbed-down by the industry in their attempt to soak that last opportunity of profit out of an item. Or, it's because we're especially lazy with being creative and innovative in this industry.  Because, let's be real, operating a restaurant can sometimes be pandemonium "running wild".

I say this knowing I've been to many places recently that use this as an opportunity to pitch a limited quantity item, or a seasonal appropriate entree that would appeal to the guests and diners. Good job - added value my friend. But, most haven't thoroughly thought this process out and what type of impact it can have on a daily basis. A daily special should have some logic and substance around why it's being featured "off the menu". It could be used as an add-on to accompany a few of the favorite entrees. It could be a departure from the norm, featuring your chefs creativity that may bring a different level of menu consciousness. You can use the special board to be daypart specific - elevating the experience with a unique item that fits into our guests purchase habits. The special board can showcase what your future menu may evolve into.

After all, we are in the people business. Excite them, be creative and strategic with this grainy chalkboard. Elevate your opportunity and pull attention to what makes your restaurant shine. Use it to your advantage for both brand enhancement and profitability opportunities.

Just please, god please, don't put the buffalo chicken wrap up there for $6.95. You're better than that.

Mass Moca: {choca latte}

Abstract-y

Massachusetts Museum of Contemporary Art is a world class treasure and for us New England folk, it's just a short drive up the Pike. Paden & I found ourselves with some spare time and set out for a quick road trip through the Berkshire mountains into North Adams, MA to visit Mass Moca. We ate some great food and hit a couple little coffee shops for a buzz.

As we drove up into the parking lot, there were a couple of construction workers building these incredible swings under the bridge. The structure had these huge white and black spirals that appeared to jump out at you. Really amazing.  The shear size of the buildings were almost breath taking.

This was one of the most amazing and fun time I had with Paden.  The musuem had amazing artists and exhibits that were world class.  They were showcased in a wing of an old manufacturing plant,  filled with some of the coolest art I have ever seen. If you visit during the summer,  you can rent bikes on the cheap and tour the beautiful little village including all the art galleries, shops, restaurants and great coffee joints. It's the perfect time of year to start getting back into indoor activities while we are waiting on winter to bring us the white stuff.

Peace and start planning today for a killer weekend with the family.
MM

Chopbiscuit at home recipes: Breakfast of Champ{ions}

Hello Breakfast

If you really want to kick start your day, grab some organic red quinoa, ground black chai and blue organic Agave out of your cupboard and meet me in the kitchen.(Make sure you're decently dressed, you never know who might show up)  Oh, and grab some peanut butter.

These grains have been around for a thousand years, possibly in a Galaxy, far, far away. The chia seeds have been eaten by Aztec warriors & Native Americans for centuries. These small seeds could be stored in a pouch and could sustain the troops for weeks only eating a handful a day. This would not only hold off hunger but give them immense energy. Quinoa is also a powerhouse of non-meat protein that packs a big punch. You can find quinoa in most grocers that have a small whole food or organic section. The chia might needed be purchased online. Click here if you're interested.

Here are the main reasons to eat this incredible breakfast. First, from a protein standpoint,  these are the two best non meat forms which supply adequate amounts of protein for the most energetic people. And, with the  peanut butter, this meal adds important fat to supplement the protein.  Chia is also a appetite suppressant and a very all natural effective one.  One to two tablespoons a day will keep you out of fat camp. Enough on the soap box but do the research yourself go buy these important grains to help keep balance in your life. Balance grasshoppa.

Morning Red Quinoa
Yield: 2 portions

Water -1/2 cup (near boiling)
Organic Red Quinoa - 1 cup (cooked)

All natural Peanut Butter - 1 1/2 tbsp

Ground Chia seeds - 1 tbsp

Agave Nectar - 1 1/2 tbsp

*Here is my new breakfast for the rest of my life. (or at least 5 days a week)


Place the peanut butter in your bowl and the hot water. You are just slightly softening the peanut butter so it doesn't stick together. Next, add the cooked quinoa mix well and add a little water if needed.  To finish, drizzle the desired amount of agave to give it that sweet balance. Be Well, Eat Well and know thy farmer

Peace,
MM

The National Restaurant Association: Why we don't need it

In the finicky and strange world of food retail, the National Restaurant Association is often seen as the Golden Beacon of light that casts itself as the father figure of policy, innovation and business. Each year hundreds of thousands of people head to it's annual show to participate in a world series of everything food. Expensive dinners, golf outings, trade shows and celebrity chef demonstrations are just a myriad of pleasures that one can participate in during the long weekend. It's often a show that touts itself as a resource for restaurateurs, food service vendors and sales people that can see and feel "cutting edge" innovation in the world of food service.

I've been a participant in this show for about 5 years now and I've learned that the whole showcase is a shit show of what I personally believe is the disengagement our society has with food and business. The NRA represents shady big business practices, back door deals and a monopoly of influence on policy for our industry. Those 99 percenters down on Wall Street protesting would appropriately feel at home banging on the doors of the NRA.

Founded in 1919, the National Restaurant Association is the leading and dominant business association for the restaurant industry, representing 52,000 member companies that own more than 254,000 American restaurants. This large membership makes the association a powerful force in the nation’s capital. The association lobbies on virtually every issue affecting the restaurant industry. It leverages the large scale chains that hold a tight grip on it's board and influence.  It supports an increase in the business meal tax deduction  and opposes giving independent restaurant owners the burden of enforcing tip reporting laws. It also supports class action reform as a way to reduce what it calls "frivolous lawsuits"; and it opposes increases in the minimum wage. Let me state that again, it opposes increases in the minimum wage. It's a collective, centralized spokesperson for a large minority of restaurant operators in the country.

Annual lobbying numbers by the NRA

The association has been a force in supporting the Republican parties pro big business model. Promoting the general large scale restaurant populous with policy and active agencies that support the large chains to thrive in these environments. If you're a small proprietor - sorry, but the NRA isn't necessarily fit to listen to your needs. As a former independent restaurant owner - I see no help that the NRA could provide for your business. Sure, they tout their support with membership opportunities showcasing new ideas and products that can "drive your bottom line", but I would tell you to seek out innovation all around, don't depend on a bought out Association to give you the guidance you're looking for.

These large Associations create an unbalanced approach to the natural discourse of business. It's about big money, big contributions and big business. They are an arm of influence that promotes the ideal economic climate for our large national restaurant partners and often creates an impossible business climate for the average independent entrepreneur. I will not participate in the NRA show in 2012 and will forgo my membership in its entirety. The food business has no need for these Associations as I believe they inhibit natural change and climate in a now defunct food system.

I leave you with one thing. Go introduce yourselff to a farmer, or a deli owner in your neighborhood and ask him their thoughts about the NRA. The response you will probably get is, "I love Charlton Heston". Adding to the notion that the association has zero to no value to the majority of food professionals.

Chopbiscuit on the road dining review: Strong Hearts Cafe - Syracuse, NY

What we threw down at Strong Hearts Cafe

Welcome (again) to another delightful ad hoc Chopbiscuit inspection of some of the USA's most frequented saloons, dining halls, dive bars, food trucks, in-room dining and high end bistro's. At least one of your humble contributors is on the road virtually every week and luckily have the opportunity to dine at some of the finest institutions and loathsome watering holes known to man. Now and then we had a hope that if we lived and were good, some deity would permit us to be pirates and savage our nutriment.

We like eating. It fascinates us. We sit and look at the food for hours. We often eat while laying down in my hotel room with a bib in my lap and my outlook calendar open. Eating is our tweeting, except it's much cooler. Food is often made into the celebrity of carnage, which makes us appear to be pompous and scarce in regards to the act of eating itself. You eat because you fuel. We eat because we're hungry. We eat because it's our job. We go out to these establishments to consume their lineups with arrogance.

I then judge it. (Mark McDonough style)

Strong Hearts Cafe
719 East Genesee Street
Syracuse, NY 13210

Wow! Strong Hearts Cafe in Syracuse, NY is such a great little Bohemian place to eat and enjoy a great breakfast, lunch or dinner. The best part are the milkshakes. Yes, milkshakes at a vegan joint.  There is a huge menu of possibilities for shakes that actually aren't that bad for you and I can honestly say that these shakes are as good as any at Bi-Rite Creamery in San Francisco. My personal favorite.  (I will get hate email from my son for typing that) Paden and I love San Fran and try to go once a year.

In all seriousness, I've never had such a silky, creamy vegan shake that could truly pass any ones lips as real cream. I would wager huge bucks. Big Donald Trump bucks.  My point being is get off your ass and head to one of the best Vegan restaurants in the country. If, you're every in Syracuse,NY. I've heard it's lovely this time of year?

Here's what Chopbiscuit friend Amy and I ingested:

Amy: Grilled PB&J with banana and a PUMPKIN OREO MILKSHAKE. Dear lord of creamery's - thank you for blessing the lord of vegan.

Mark: Seitan Reuben with macaroni salad.

I'm not sure where to start, but the shake was just absolutely amazing. The Reuben was killer and again would rival any meat based selection. The rye bread was thin and almost crisp so it really added a lot to the overall edibility of this great sandwich. The Mac salad was stupid good and the veganaise perfectly coated the pasta. Check out the link and dig into the benefits of balancing a few things and certainly not giving up any flavors.

Now the best thing is yet for me to discover at this gem. Check out the pizza menu below and I will make the 2.5 hrs to 'Cuse for takeout. Check out the Strong heart Friday night pizza menu.

Peace, Be Well, Eat well & know your farmer. His name may be Harold.

MM

Chopbiscuit recipes: Flatbreads at home {The christening of the doughy saint}

For those of you that know us, we love making flatbreads and drinking good wine. We also like Australian Rules football - but that's neither here nor there. The key to good flatbread is the dough. No matter how great the toppings are, the dough will ruin any Pie if it's not cooked to perfection. If that happens, you'll have to turn on Radiohead and lock yourself in the basement for a few hours to realize what's just happened. It's not a good thing.

I'm still trying to bake the perfect dough. Luckily, we have a commercial 4-burner Garland oven in our house which we can crank up to over 500 degrees Fahrenheit. But, that's not high enough. If you're going to do flatbreads at a "Guy with a Luigi mustache"  level, you need an oven that can get up above 8-900 degrees. So, in the meantime if you don't own that type of Heat - go up as high as you can.

I've been making flatbreads since WWII and I'm going to share with you my most updated recipe.

Danny's Flatbread dough

Ingredients
Yield: 12 pounds

Honey - 2 1/2 ounces
Water - 2 1/2 quarts (70-80 degrees)
Dry Basil - 1/4 cup
Yeast - 2 ounces
Bread flour - 4 pounds
Durum flour - 2 pounds
Whole wheat flour - 2 pounds
Kosher salt - 3 ounces

(1) Combine water, yeast and dry basil in a mixing bowl. Mix with spoon until yeast if dissolved. Add your honey and let rest for 10 minutes. Add in the salt and flours, mixing with the dry hook and knead the dough until it pulls cleanly from the bowl and has a smooth, elastic texture. Cover, add a teaspoon of olive oil and place in bowl at room temperature for one hour. *Now it's ok to go have a beer or glass of wine, you're almost done.

(2) Cut the dough into 6- ounce balls and placed on a floured sheet pan and wrapp tightly. Refridgerate and pull out at least an hour prior to baking. Feel free to use the next day, as the dough becomes easier to work with.