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7. Featured Cookbook: Farmer Jane: Women Changing the Way We Eat
Temra Costa
April 2010
Gibbs Smith
Turns out Mother Earth is getting a whole lot of help from her sisters. With Farmer Jane, sustainable food advocate Temra Costa presents 26 women in various aspects of the sustainable food industry. "It's not that men aren't changing the way we eat," Costa explains, "It's just that they're really good at getting all of the press." Costa, who spent the last decade-plus working her way from an organic foods standards bearer to a driving force in "Farm to School" and "Buy Fresh Buy Local" movements, is intent on showcasing the fairer sex and their multifarious efforts, from farmland to film, in the cause for healthy holistic eating. We're introduced to Erika Allen, who took up the helm of the family business, Growing Power, to provide urban residents with access to fresh produce and job training; Deborah Madison, who as a chef and author believes in the story behind each piece of food; and filmmaker Severine von Tscharner Fleming, whose documentary on young farmers, "The Greenhorns," is is meant to stoke the 'farmer inside' us. Tips for eaters, farmers, and food business professionals, and an appendix covering topics like the Farm Bill, urban parks, and environmental improvements make Farmer Jane an indispensable read for anyone, of any gender, interested in the future of sustainable food.
http://www.starchefs.com/cook/cookbooks_keywords/farmer jane
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9. Fast Facts: ICC Presenter Chef Spike Gjerde of Woodberry Kitchen - Baltimore, MD
What does the Sixth Sense mean to you?
Cuisine as ecology. You can cook with out considering outcomes, but why would you?
Chef most admired, why?
Pastry Chef Joseph Poupon; he is a patient teacher and a great pastry chef in a town that treasures neither.
Kitchen tool do you wish you had?
A Jade Range Plancha
Favorite flavor combinations?
Local honey and apple cider vinegar
Your guilty food pleasure?
Reheated crappy pizza with late night Daily Show reruns
Most important kitchen rule?
Taste trumps all.
Most badass chef you have worked with?
Pastry Chef Isaiah Billington: part cage-match brawler, part Ivy League intellectual
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 10. Recipe for Bulles Vertes: Gin, Cava, Herb Syrup, and Black Pepper from Mixologist Bob McCoy of Island Creek Oyster Bar - Boston, MA
Adapted by StarChefs.com
Yield: 1 Cocktail
INGREDIENTS
Herb Syrup:
1 quart water
1 quart sugar
2 sprigs fresh rosemary
3 sprigs fresh sage
6 sprigs fresh thyme
To Assemble and Serve:
1 cucumber
¾ ounce herb syrup
1 pinch of salt
Freshly ground black pepper
¾ ounce Plymouth gin
¾ ounce lemon juice
3 ounce Cava or other dry sparkling wine
Lemon twist
METHOD
For the Herb Syrup:
Combine 1 quart of water and 1 quart of sugar in a pot over medium to high heat and stir to dissolve. Bring to just before a boil, then take off the heat and add the rosemary, sage, and thyme. Cover and let steep for 20 minutes. Strain and add salt to taste. Let cool, bottle, and refrigerate between uses.
To Assemble and Serve:
Muddle the cucumber, herb syrup, salt, and 1 twist of freshly ground black pepper in a mixing glass. Add the gin, lemon juice, and ice, and lightly shake. Strain into a flute glass and top with Cava. Twist a lemon peel over the glass and discard.
http://starchefs.com/cook/recipe/boston/bob-mccoy/bulles-vertes
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