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Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.






Pecan Crusted Venison with Bourbon Mash
Pecan Crusted Venison with Bourbon Mash Category Game Recipes 
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Ingredients And Procedures

12 Venison medallions (3 oz ea)

2 c Roasted pecans

1/2 c Bread crumbs

2 tb Essence

2/3 c Creole mustard

Olive oil for sauteing 6 Whole sweet potatoes;

-roasted, skin left on, warm 1/4 c Heavy cream

1/4 c Bourbon

2 tb Butter

Salt and pepper Fried sweet potato nests 2 tb Chives; chopped

2 tb Brunoise red peppers

2 tb Brunoise yellow peppers

For the venison: In a food processor, pulse the pecans until they are coarse and are still textured. (Do not puree the pecans because the crust will be too wet) Add the bread crumbs and Essence. Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely. Crust each medallion with the pecan crust. (Every inch of the medallion needs to be crusted completely). For the mash: The potatoes should be roasted for 40 minutes at 425 degrees. Remove skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes. Add the cream, bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps. Season with salt and pepper. To finish the venison: In a sauce pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side. Source: Essence of Emeril, #EE2298, TVFN formatted by Lisa Crawford, 5/11/96 -----

 
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