Submitted photo Organic mushrooms grown by Bob and Janice Stanga of Hamakua Mushrooms. They were on display at a seminar given by Hawaiian chef Alan Wong.
George Washington was born into a Virginia planter family on Feb. 22, 1732. He was born to be a leader through and through.
It is amazing how people, places and things affect us while on the path of life. When I was a child, this day was a holiday, and it is my birthday. It was great to have your birthday off from school; however, the holiday was done away with long ago.
So I turned the BIG 50. Funny I don't feel like I'm 50. My mom was giving me a hard time about it until I reminded her that she was my mom, and how old did that make her?
Every time it is my turn to share information with you, I think on how we can support our community history through food and education. No, I am not going to talk about the cherry tree; it's not cherry season. However, one thing about the George Washington days I would like to talk about is their food.
Everything was high in nutrients because the land was not over-farmed, there was no air pollution, and they had heirloom seasonal, organic, picked-fresh-and-eaten-right-away great food. Most grew their own food. What we used to call the victory garden when I was little was a way of life for them.
There was not a lot of mass growing because there were community gardening and trading - not bioengineered Frankenfood. Now we have the novel community garden in some big cities.
For years, I have been buying from the farmers market and supporting the local farmers as much as possible, wearing my chefs' coat to the market to show that chefs buy from there, too.
While I was visiting my little sister recently in another state, I attended some very interesting classes. One was by Chef Alan Wong, who in 1996, won the James Beard Northwest Chef award for Best Chef, Pacific Northwest Hawaii.
What impressed me the most about Chef Wong was something we have in common! He uses locally grown produce and the bounties of the Pacific. He incorporates ingredients familiar to his area of the islands. His philosophy about his cuisine is to use what is available from the land and the sea with a holistic approach. He works with farmers who contribute to his philosophy of offering fresh products from the "farm to table."
He brought in Dr. Calvin Lum, former veterinarian from the North Shore Cattle Co., who covered the benefits for local grass-fed beef. Richard Ha from Hamakua Spring Country Farms/Mauna Kea Bananas, the largest banana grower in the United States, spoke on how he diversified toward sustainable farming.
Bob and Janice Stanga with Hamakua Mushrooms had some of the most beautiful organic mushrooms I have ever seen.
Dick and Heather Threlfall of Hawaii Island Goat Dairy had the best-tasting goat cheese I have ever had. Pam and Bob Cooper were from the original 100 percent Hawaiian Chocolate Factory.
You are probably thinking ,why is she telling us about all this stuff and their names they don't live here? That is my point. Here is a chef from another state he knows all his suppliers, and he uses the ones in his community.
You are the chefs in your own kitchens - do you know where your food is grown, and with what it is grown?
Do you support local farmers? If you don't, they are going to go away, and we will have to buy our food from who-knows- where and how it is grown!
George Washington was our first president, and we have the freedom to choose where we get our food ingredients from and how it is grown by supporting seasonal, sustainable practices, with not only produce but our proteins, too.
I would like you to go to the store and ask the produce person if he or she has anything that is locally grown. Then, when the farmers market starts, support them by buying from them. You will be amazed on what there is out there and how friendly people are when you ask them to teach you and help you.
Check out the book "Bitter Harvest" by Ann Cooper. It is an eye-opener on what is happening with our food. Also check out the Slow Food group at www.slowfoodusa.org.
Here are some pictures and recipes from the lecture I attended on the mushrooms.
Bruschetta with Gourmet Mushrooms
• 6 slices country style bread, sliced 1Ú2-inch thick
• 1Ú2 cup olive oil
• 1 large garlic clove, peeled
Toast bread over a hot grill or under a broiler. Brush with olive oil and rub with the garlic cloves while still hot.
Top with sautéed mushrooms and serve with a glass of Cakebread Cellars Chardonnay. Serves 6
Mushrooms:
• 11Ú2-pound mix of gourmet mushrooms, cleaned and sliced.
• 4 T. olive oil
• 1 large shallot, minced
• 2 cloves garlic, minced
• 2 T. parsley, chopped
• Salt and pepper
Heat a large skillet over high heat coat the pan with olive oil. Add onion, garlic and parsley and cook through. Adjust seasoning with salt and pepper.
-- Michelle Palmer is a consultant and "chef for hire." She owns Artisan Eats in Carson City 884-FOOD and Absolutely Michelle's in Reno 849-2333 www.absolutelymichelles.com.