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Studies show that when kids eat meals with their families, they’re more likely to have nutritious diets, healthy body weights and do better in school.
Thankfully, President Obama signed into law the Healthy, Hunger-Free Kids Act of 2010, providing funding to improve children’s access to healthy nutritious meals. Although this is landmark legislation, still more can be done.
Our local food banks are doing a heroic job providing more food to those in need, but often these homes lack the tools used to prepare and enjoy the food- pots, pans, plates forks and knives. The organization, Pots and Pans, was created to address this need.
The mission of Pots and Pans is to provide cooking tools to those in need through the recycling and re-distribution of commonly used kitchen items. The goal is to recycle and share tools needed for the easy preparation of meals enjoyed at the family table.
We need you! Clean out your kitchen cabinets, shop garage sales, attend auctions and help us collect, recycle and re-use commonly used kitchen items. Are you an empty nester? Do you have elderly parents moving to smaller homes? Changes of life often identify a surplus of stuff that others can benefit from, so recycle it and donate your kitchen items to Pots and Pans.
Help us keep the good stuff moving forward. Pots and Pans is a volunteer organization guided by community members dedicated to food and family. If you are interested in helping us grow through volunteering or to donate items or funds please contact us at (email@example.com). We will gladly pick up multiple items from homes and restaurants.
Delaware, OH – August 15, 2011) Delaware County will play host to Sheep-O-Rama – a one-day educational event to promote the development of the Sheep Dairy Industry in Ohio. Set for Saturday, October 1, 2011, 10 a.m. to 4 p.m. at the Delaware County (OH) Fairgrounds, this event was organized by the Heart of Ohio RC&D and the Ohio Sheep Milk & Cheese Initiative and sponsored in part by Innovative Farmers of Ohio.
The day’s events will focus on the business of sheep milk production including financing, facility and equipment requirements, genetics and grazing. This event should be of interest to those already raising sheep for meat or fiber that want to add value to their herd or for those considering embarking on a new farming venture.
Keynote speaker will be Claire Mikolayunas, Ph.D., Dairy Sheep Specialist from the University of Wisconsin. She is also an advisor to the Wisconsin Dairy Sheep Initiative — a partnership with the Wisconsin Department of Agriculture and the Dairy Business Innovation Center which provides technical and business planning support to dairy sheep producers and processors and connects them with viable markets. She has also served as President of the Dairy Sheep Association of North America. Not only can Dr. Mikolayunas answer virtually any sheep-related question, she is well versed in the demands and requirements of establishing a successful sheep dairy.
Also scheduled to speak is Bob Hendershot, USDA/NRCS State Grazing Specialist and 2010 Charles Boyles Master Shepherd Award winner. He is a long-time member of the Ohio Sheep Improvement Association, of which he has served as president, and also currently serves as a representative for the Ohio Sheep and Wool Program. He can speak to many sheep production issues, but will focus mainly on management-intensive grazing and forage-based nutrition.
Other speakers will include Lisa Sippel, she and her husband, Ben, are owners of the first ODA licensed Sheep Dairy in the State of Ohio, who will outline their journey from business idea to working, inspected facility and Jim McGuire, Wichert Insurance, who will identify the risks inherent in a sheep dairy operation and how to effectively manage them using “Risk Management” techniques. Plans are in the works to have sheep dairy and sheep handling equipment on-site so that participants have a first-hand view. Artisan cheese makers from around the state will be on hand to offer samples of sheep cheeses and other sheep dairy products. There will also be a presentation on how to fund your farming venture and a discussion about how dairy by-products, such as whey, can be used as a supplement and improve your bottom line. Morning coffee, breakfast and lunch will be available for a small fee from the Fairgrounds concessionaire.
For more information, contact Traci Aquara, Heart of Ohio RC&D,firstname.lastname@example.org or visit www.heartofohiorcd.org or http://ohiosheepdairy.wordpress.com/. Cost is $20 in advance, $25 after 9/26/11. To register, please send check or money order for $20, payable to Heart of Ohio RC&D, and mail to 557 Sunbury Rd., Delaware OH 43015, ATTN: Sheep-O-Rama.
Saturday, October 10, 2009
Although pairing cheese and wine is de rigueur, many of my friends (and myself) often prefer a bottle of beer to a glass of wine. Most of us have never considered pairing other beverages with our fromage. Does this mean that we, as connoisseurs of local handcrafted food, can't enjoy wonderful Ohio cheeses with our Ohio beers? Hardly. Beer and cheese pairings are not only a hot topic, but a great way to take a slightly more casual approach and creative approach to our food. Recently I had the pleasure of sampling several Ohio beers and cheeses and I offer my thoughts on fresh, local matches made in heaven.
CBC's Honey Wheat is a great choice with Lucky Penny Creamery Chevre. A truly easy-drinking ale, the slightly sweet taste of the Ohio honey is a perfect complement to the fresh tangy goat cheeses. The combination of these cheeses and beer reminds me of the Harvest – both beer and cheese are light and go down very smoothly. This is a great combination for entertaining friends.
Looking for something more adventurous, perhaps? Try a creamy Ohio chevre with Barrel House Brewing's Cumberland Pale Ale. An American Pale Ale with plenty of bitter hops, I thought the strong taste of the beer would wash out the more delicate taste of the goat cheese. Instead, they make an interesting and pleasant contrast. The assertiveness of the beer helps to cleanse the palate of the thick and tangy goat cheese, and the creamy smooth cheese tames some of those bitter hoppy notes.
If you prefer a cheese that's a little more aged, reach for Ohio's Oakvale Gouda. It's a little sweet and a little nutty. CBC's 90 Schilling Ale, with its caramel sugars and rich toasty malt, echoes and magnifies those same flavor profiles. Plus, the beer is a beautiful amber color and looks gorgeous in the glass (always a plus). Another wonderful match with Fulton Creek Van Gouda is Great Lakes Brewing Dortmunder Gold. A golden lager that strikes a great balance between malt and hops, it's more neutral taste really allows the gouda to shine while providing a tasty backdrop that stands its own ground. Now it's your turn. It's so much fun to do the tasting, once you start seeking out Ohio beers and cheeses, you may find yourself unable to stop. Enjoy!
The Cheeses: Lucky Penny Creamery Chevre, Kent Lake Erie Creamery Chevre, Cleveland Oakvale Gouda, London Fulton Creek Van Gouda, Richwood
The Beers: Columbus Brewing Company, 90 Schilling Ale, Columbus Columbus Brewing Company, Ohio Honey Wheat, Columbus Barrel House Brewing Company, Cumberland Pale Ale, Cincinnati Great Lakes Brewing Company, Dortmunder Gold, Cleveland
We support the efforts of our local growers and encourage everyone to shop at farmer's and open air markets this summer. You'll get a wide variety of fresh produce and, as many vendors farm organically, your food will be a healthy alternative to the chemically treated food regularly offered at commercial grocery stores. Experiment and don't be afraid to try something new. You might discover a new favorite fruit, vegetable, bread, or cheese that will make your summer even richer and sweeter.
- Dress for Comfort: Most farmers' markets are out of doors and are open rain or shine. Wear comfortable shoes and dress appropriately for the weather. If you bring along your kids, make sure you have supplies, a stroller, and drinks for them. Try to involve them in the shopping process so that they gain an interest in fresh produce and meal preparation.
- Brouse: Stroll through the market and make note of what the vendors have to offer before you buy.
- Ask Questions: Don't miss the opportunity to learn about new or exotic produce. Vendors and farmers like to share their knowledge and can even give you recipes and cooking tips.
- Bring Cash: It is the easiest way to make your purchases. Try to avoid bringing large bills unless you are going to spend the amount.
- Bring your Own Shopping Bags and Containers: It's easiest if you bring your own reusable bags with handles. And, if you can, be mindful of the environment and bring cloth or canvas bags. It may also be helpful to bring a cooler or two with ice packs to keep the produce fresh in hot weather – especially if you are not going straight home.
- Go Early or Late: You'll find the best selection if you show up early and there's nothing better than strolling through a fragrant and colorful farmer's market early on a summer morning. If you go late, just before closing time, you'll find some of the best deals, because vendors don't want to take anything home. If you go late, just remember you risk finding a limited selection.
For a directory of Ohio farmer's markets, visit the link below to Ohio Proud. The directory provides a listing of markets throughout the state organized by county. Each entry contains the market name, contact person, address, phone number, days and hours of operation, and a brief list of products offered. The directory is published by the Ohio Department of Agricultures Division of Markets to serve as a guide in purchasing Ohio products. If you are interested in being listed in a future directory, please contact the Division of Markets at 1-800-IM-PROUD (1-800-467-7683). Reference: Home Economist Linda Larsen
Wednesday, October 08, 2008
Every two years, the Terra Madre event convenes thousands of delegates from around the world in Turin, Italy for four days of meetings, workshops and lectures that focus on increasing small-scale, traditional, and sustainable food production. More than 700 delegates from the United States will participate in Terra Madre 2008. Delegates come away inspired from the meeting, with a greater sense of the shared commonalities among the world's sustainable food producers, cooks and educators, and return to their farms, restaurants and universities with renewed dedication, empowered with the knowledge that they now belong to the international Terra Madre network.
Although this event is a private conference for which the delegates have already been selected, Terra Madre is concurrent with, and right next door to a large public event called Salone Del Gusto. Salone del Gusto is one of the food and wine sector's major international events. Held every two years, the seventh edition in 2008 will once again provide a venue for conscientious producers to connect with a public increasingly interested in gastronomy and sustainable food production. Small-scale food producers come from all over the world to showcase their products; visitors are able to discover and taste a huge variety of foods including many Presidia producers; to taste some of the 1000s of wines in the enoteca; and attend any of the hundreds of Taste Workshops. Abbe Turner is honored to have been selected as a Terra Madre Delegate for 2008 as a farmer/food producer. Many thanks to Slow Food Cleveland Convivium for sponsoring the trip to Turin, Italy October 21-27, 2008.