Comments for Sustainable Ballard\'s 100 Mile Diet http://100milediet.blogs.sustainableballard.org Imagine if all your food came from within a 100 mile Radius... Sun, 27 Jul 2008 02:40:40 +0000 http://wordpress.org/?v=2.3.2 Comment on A find by Ellie http://100milediet.blogs.sustainableballard.org/2007/10/14/a-find/#comment-914 Ellie Fri, 02 May 2008 22:00:21 +0000 http://100milediet.blogs.sustainableballard.org/2007/10/14/a-find/#comment-914 Janelle @ Bob's Red Mill, (800) 349-2173, said that the natually occuring sea salt is harvested in brine form from the San Francisco Bay, then processed in Minnesota. It is vacuum pan-dried, refined in clean water, then kiln dried after the addition of Magnesium Carbonate (MgCO3, a natuallly occuring mineral) to prevent caking. Janelle @ Bob’s Red Mill, (800) 349-2173, said that the natually occuring sea salt is harvested in brine form from the San Francisco Bay, then processed in Minnesota. It is vacuum pan-dried, refined in clean water, then kiln dried after the addition of Magnesium Carbonate (MgCO3, a natuallly occuring mineral) to prevent caking.

]]> Comment on Fats & Sugars by Ellie http://100milediet.blogs.sustainableballard.org/local-foods/fats-sugars/#comment-913 Ellie Fri, 02 May 2008 21:20:44 +0000 http://100milediet.blogs.sustainableballard.org/local-foods/fats-sugars/#comment-913 Golden Glen Creamery in Bow, WA, also makes butter. 74 miles Golden Glen Creamery in Bow, WA, also makes butter. 74 miles

]]> Comment on Related Food Events by Laurie Lohrer http://100milediet.blogs.sustainableballard.org/events/related-food-events/#comment-400 Laurie Lohrer Mon, 25 Feb 2008 20:08:46 +0000 http://100milediet.blogs.sustainableballard.org/events/related-food-events/#comment-400 Please add our event to your website: I can email press release, but here is content: Charla Skaggs Media Officer, Port of Seattle 206.728.3235 office skaggs.c@portseattle.org Set Your Taste Buds for a “Wild” Ride! The Fourth Annual Wild Keta Salmon Cook-off Happens on May 3rd Join us for the Fourth Annual Wild Keta Salmon Cook-off & Seafood BBQ Competition! This free community event will be held at the Port of Seattle Fishermen’s Terminal on Saturday, May 3rd, from 11:00 a.m. until 3:00 p.m. The Keta Cookoff is an official Seattle Maritime Festival event. Local chefs will be preparing wild keta salmon and sharing their recipes and secrets. Admission is free! Come see local commercial fishermen, restaurateurs and barbecue aficionados match skills in a competition featuring wild keta salmon, albacore tuna, salmon burger, seafood chowder and other seafood delicacies. Taste the salmon, meet the fishermen and enjoy a glass of wine under the sun at Port of Seattle’s picturesque Fishermen’s Terminal, home to the North Pacific Fishing fleet. New this year! Wild keta fillets will be available for sale, so pick one up at the event kiosk to take home for dinner. For more information, call the Seattle Maritime Festival hotline at 206-728-3163 or Fishermen’s Terminal at 206-728-3395. You can also visit the Port of Seattle website at www.portseattle.org. The Fourth Annual Wild Keta Salmon Cook-Off & Seafood BBQ is supported by the Port of Seattle; Chinooks Restaurant; Fishermen’s News; Fish Sales Marketing Association; Harold Thoreen, Attorney; Puget Sound Salmon Commission; the Seattle General Agency; Washington Sea Grant; and Wild Salmon Seafood Market. We have photos to accompany PR if you need. Thanks for supporting our sustainable event! Please add our event to your website: I can email press release, but here is content:
Charla Skaggs
Media Officer, Port of Seattle
206.728.3235 office
skaggs.c {at} portseattle(.)org

Set Your Taste Buds for a “Wild” Ride!
The Fourth Annual Wild Keta Salmon Cook-off Happens on May 3rd

Join us for the Fourth Annual Wild Keta Salmon Cook-off & Seafood BBQ Competition! This free community event will be held at the Port of Seattle Fishermen’s Terminal on Saturday, May 3rd, from 11:00 a.m. until 3:00 p.m. The Keta Cookoff is an official Seattle Maritime Festival event.

Local chefs will be preparing wild keta salmon and sharing their recipes and secrets. Admission is free! Come see local commercial fishermen, restaurateurs and barbecue aficionados match skills in a competition featuring wild keta salmon, albacore tuna, salmon burger, seafood chowder and other seafood delicacies.

Taste the salmon, meet the fishermen and enjoy a glass of wine under the sun at Port of Seattle’s picturesque Fishermen’s Terminal, home to the North Pacific Fishing fleet. New this year! Wild keta fillets will be available for sale, so pick one up at the event kiosk to take home for dinner.

For more information, call the Seattle Maritime Festival hotline at 206-728-3163 or Fishermen’s Terminal at 206-728-3395. You can also visit the Port of Seattle website at http://www.portseattle.org.
The Fourth Annual Wild Keta Salmon Cook-Off & Seafood BBQ is supported by the Port of Seattle; Chinooks Restaurant; Fishermen’s News; Fish Sales Marketing Association; Harold Thoreen, Attorney; Puget Sound Salmon Commission; the Seattle General Agency; Washington Sea Grant; and Wild Salmon Seafood Market.

We have photos to accompany PR if you need. Thanks for supporting our sustainable event!

]]> Comment on Day Four, for me by Hannah Johnson http://100milediet.blogs.sustainableballard.org/2007/08/10/day-four-for-me/#comment-357 Hannah Johnson Sat, 09 Feb 2008 19:23:50 +0000 http://100milediet.blogs.sustainableballard.org/2007/08/10/day-four-for-me/#comment-357 In response to above note, first, congratulations! Second, website above is a great CSA resource who has a drop right in Ballard. Please check it out. We were flooded this winter, but are planning on farming again. The early CSA sign ups are helping us get back on our feet. Good luck with your diet! I am there with you. Hannah In response to above note, first, congratulations!
Second, website above is a great CSA resource who has a drop right in Ballard. Please check it out. We were flooded this winter, but are planning on farming again. The early CSA sign ups are helping us get back on our feet.
Good luck with your diet! I am there with you.
Hannah

]]> Comment on Local Food Gets More Press by fulvio http://100milediet.blogs.sustainableballard.org/2008/01/25/local-food-gets-more-press/#comment-346 fulvio Sun, 03 Feb 2008 05:15:30 +0000 http://100milediet.blogs.sustainableballard.org/2008/01/25/local-food-gets-more-press/#comment-346 I'm just wondering how much energy is required to pump and distribute the water that ends up in lawns (that could be turned into productive food plots). If water were plentiful in our neck of the woods, we wouldn't see all those "Free Ballard" stickers, after all... I’m just wondering how much energy is required to pump and distribute the water that ends up in lawns (that could be turned into productive food plots).
If water were plentiful in our neck of the woods, we wouldn’t see all those “Free Ballard” stickers, after all…

]]> Comment on Local Food Gets More Press by lindall http://100milediet.blogs.sustainableballard.org/2008/01/25/local-food-gets-more-press/#comment-344 lindall Sat, 02 Feb 2008 18:51:26 +0000 http://100milediet.blogs.sustainableballard.org/2008/01/25/local-food-gets-more-press/#comment-344 your point about pumping water is a good one. however, pumping water to grow food is MUCH preferable to pumping (or even using) water to grow lawns. conceivably, the food grown in your yard would be food not supplied by an agribusiness farm and could balance out in water and energy usage. actually, i would think it would be a net gain since the amount of water wasted is probably less and the energy used is probably more manual than petro-driven farm equipment. your point about pumping water is a good one. however, pumping water to grow food is MUCH preferable to pumping (or even using) water to grow lawns. conceivably, the food grown in your yard would be food not supplied by an agribusiness farm and could balance out in water and energy usage. actually, i would think it would be a net gain since the amount of water wasted is probably less and the energy used is probably more manual than petro-driven farm equipment.

]]> Comment on Websites by Naomi Jason http://100milediet.blogs.sustainableballard.org/links-resources/websites/#comment-333 Naomi Jason Thu, 24 Jan 2008 01:00:24 +0000 http://100milediet.blogs.sustainableballard.org/links-resources/websites/#comment-333 Another link to recommend that will help you grow your own food locally: Salt Spring Seeds Sustainable Canadian seed company selling rare and unusual seeds. Online catalogue includes heirloom tomatoes, quinoa, amaranth, seed garlic and a new "zero mile diet" kit. http://www.saltspringseeds.com/ Another link to recommend that will help you grow your own food locally:
Salt Spring Seeds
Sustainable Canadian seed company selling rare and unusual seeds. Online
catalogue includes heirloom tomatoes, quinoa, amaranth, seed garlic and a
new “zero mile diet” kit.
http://www.saltspringseeds.com/

]]> Comment on Pressure cooker, anyone? by Valerie http://100milediet.blogs.sustainableballard.org/2007/08/11/pressure-cooker-anyone/#comment-332 Valerie Wed, 23 Jan 2008 03:48:21 +0000 http://100milediet.blogs.sustainableballard.org/2007/08/11/pressure-cooker-anyone/#comment-332 I have the pressure cooker that the first responder talked about. I use both sizes regularly, in fact, they are our only pots at the moment (even went through an entire canning season with just them as my applesauce cookers... that was a feat with no stock pot.) If you are looking for cookbooks for your vegan/veggie lifestyle that use pressure cookers, check out Lorna Sass. I ADORE her. She has wonderful recipes, and she is the only cook book author that I have ever enjoyed her vegan breads. (Although I usually add some applesauce or a banana to sweet breads and muffins as they can be more dense than my family likes). I am also on a local path, and I am in a similar area to you (south Oly, WA). I truly enjoyed your list of farms to eat at. I am sure I could add a few more that we frequent if you would like. Just let me know. BlueRoseMama@hotmail.com Enjoy your path! Val I have the pressure cooker that the first responder talked about. I use both sizes regularly, in fact, they are our only pots at the moment (even went through an entire canning season with just them as my applesauce cookers… that was a feat with no stock pot.)

If you are looking for cookbooks for your vegan/veggie lifestyle that use pressure cookers, check out Lorna Sass. I ADORE her. She has wonderful recipes, and she is the only cook book author that I have ever enjoyed her vegan breads. (Although I usually add some applesauce or a banana to sweet breads and muffins as they can be more dense than my family likes).

I am also on a local path, and I am in a similar area to you (south Oly, WA). I truly enjoyed your list of farms to eat at. I am sure I could add a few more that we frequent if you would like. Just let me know.

BlueRoseMama {at} hotmail(.)com

Enjoy your path!

Val

]]> Comment on Map by Terry http://100milediet.blogs.sustainableballard.org/map/#comment-75 Terry Mon, 22 Oct 2007 18:10:04 +0000 http://100milediet.blogs.sustainableballard.org/map/#comment-75 Please help. I saw a 100 mile map (with a 150 circle added) at the Sustainable Ballard festival last month (in the Eat Locally area). I would love to borrow it for a week (Nov 10 - 16) to teach an in-house group in Seattle about Slow Food. Does anyone know who owns this map and how I might be able to borrow it? In return, I can try to make a digital photocopy suitable for uploading on the web. Thanks. Please help. I saw a 100 mile map (with a 150 circle added) at the Sustainable Ballard festival last month (in the Eat Locally area). I would love to borrow it for a week (Nov 10 - 16) to teach an in-house group in Seattle about Slow Food. Does anyone know who owns this map and how I might be able to borrow it? In return, I can try to make a digital photocopy suitable for uploading on the web. Thanks.

]]> Comment on Wine, Beer, Cider & Other Beverages by Lopez Island Vineyards/ Brent Charnley http://100milediet.blogs.sustainableballard.org/local-foods/wine-beer-cider-other-beverages/#comment-71 Lopez Island Vineyards/ Brent Charnley Mon, 08 Oct 2007 04:47:02 +0000 http://100milediet.blogs.sustainableballard.org/local-foods/wine-beer-cider-other-beverages/#comment-71 Lopez Island Vineyards & Winery Certified Organic and Salmon Safe Family operated since 1987 Products grown within the 100 mile area: Madeleine Angevine- crisp dry white wine, great with local seafoods. Flavors of melon and grapefruit. Siegerrebe- medium dry white wine, hints of clove and anise spice make this a great paring with Asian cuisine. Apple-Pear wine- grown on Turtle Back Mtn of Orcas island. Finished dry. Great picnic wine! Raspberry Wine- organically grown in Monroe WA. Sweet and crisp, like ripe berries. Great with chocolate Blackberry Wine- organically grown on our farm! Complex berry flavors. Great as dessert. Available in limited local markets, through our wine clubs (with distribution in Seattle) and from the winery. 360-468-3644 Lopez Island Vineyards & Winery
Certified Organic and Salmon Safe
Family operated since 1987

Products grown within the 100 mile area:

Madeleine Angevine- crisp dry white wine, great with local seafoods. Flavors of melon and grapefruit.

Siegerrebe- medium dry white wine, hints of clove and anise spice make this a great paring with Asian cuisine.

Apple-Pear wine- grown on Turtle Back Mtn of Orcas island. Finished dry. Great picnic wine!

Raspberry Wine- organically grown in Monroe WA. Sweet and crisp, like ripe berries. Great with chocolate

Blackberry Wine- organically grown on our farm! Complex berry flavors. Great as dessert.

Available in limited local markets, through our wine clubs (with distribution in Seattle) and from the winery. 360-468-3644

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