A Traveler's Guide To Healthy Eating

Here's a book for people on the go:

Nikki & David Goldbeck, the authors of, Healthy Highways: The Travelers Guide to Healthy Eating, have produced two editions of this guide to healthy eateries which lists vegetarian, vegan, and organic joints.

The new 2009 500-page edition has 1,000 more listings than the first edition. In addition, there are free and exclusive updates on HealthyHighways.com for book’s owners.

Healthy Highways is arranged alphabetically by state and city for all 50 states. A unique feature are the state maps which the authors created to help travelers locate listings geographically. Every entry in the guide starts with the basics: address, phone number and hours of operation. Graphic symbols next to each entry indicate whether travelers will find a sit down meal or find groceries to restock a cooler or picnic basket.

In addition basic attributes is a bulleted list of what the establishment offers, such as: organic produce, vegetarian or vegan friendly, fresh juice, alcohol, seating and service style (wait staff or full service), take-out, and more.

Among the listings are eateries ranging from drive-through to gourmet. There are several innovative health-conscious restaurant chains, beachside and open air venues, vegetarian street carts, all-vegetarian hospital and university cafeterias, ethnic restaurants that specialize in vegetarian or organic fare, clubs and pubs featuring vegetarian/natural food, and haute cuisine “tasting menus.” There are also locations where travelers can find prepackaged foods, natural beverages and healthy snacks.

Book owners will be able to download an exclusive supplement of new locations as they are discovered.

Healthy Highways
Price: $19.95
Pages: 480

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

WA Frost: Local Ingredients, Repurposed Decor

As someone who's interested in sustainable agriculture, I'm always on the lookout for restaurants that serve sustainably raised food.

My never-ending search led us to WA Frost last weekend, where we received 1000 Open Table points for making a reservation after 9pm on a Friday. Bonus!

Here's a bit about the food philosophy at WA Frost, which I lifted from their website:

The cuisine at W.A. Frost & Company is derived from an eclectic mix of ingredients meticulously sourced the world over through small farmers and growers, artisanal cheese and sausage makers and culinary crafts persons. In fact, approximately 70% of all of our ingredients are organically grown or naturally raised, and many of these are locally produced within a short distance of our restaurant. This commitment to family farmers and quality-oriented producers not only ensures a high standard for our food, but also is beneficial to the environment, public health and the local economy.

The menus at W.A. Frost change seasonally in order to maintain the freshest available product. Inspiration for the recipes is derived primarily from the Mediterranean country cuisines of Italy, France, Spain, and from as far away as Asia and the Middle East. These influences are then combined with the local flavors of the Upper Midwest to create a truly unique dining experience offering everything from meat, poultry, fish, and vegetarian items for the lover of haute cuisine to creative sandwiches and salads for the more casual diner.

WA Frost has won countless awards, and has received an abundance of reviews since 1975. 34 years later at 9:30pm on a Friday, the dining room was about 1/4 full and the patio almost full.

The building, in the Richardson Romanesque style, has arched doorways and windows. The tin ceilings are original. The back bar was rescued from a burned-out building in Superior, WI. The marble tables are the walls from old Northwestern National Bank building - also in Superior, WI. If Romanesque architecture, candlelight, draperies, and giant oil paintings are your scene, this is the spot. We were seated at a corner table next to a defunct fireplace that was lit up with candles.

I ordered a glass of Bisol Jeio “Prosecco Brut” before our meal.
We selected two entrees to share with one another.

I love English peas. For dinner, I couldn't resist the Sweet English Pea Risotto served with macadamia nut-yogurt froth, pea tendrils, and black olive oil. The risotto was both rich and creamy but still al dente. The sweet peas were sweet in flavor, and cooked until slightly tender, but not overcooked. The salty black olive oil enhanced the sweetness of the peas, bringing about a well-balanced dish. FYI, did you know that Thomas Jefferson grew more than 30 cultivars of peas on his estate?

Gerg ordered the Pan Roasted New York Steak over a blackberry and bacon reduction served with sautéed spinach, fingerling potato confit, cauliflower puree, and a small herb salad. The steak was prepared medium rare, and paired well with the bacony reduction, which didn't overwhelm the steak. The fingerling potato confit was a simple presentation that allowed the potatoes to speak for themselves.

I left my sunglasses on the table. On my way home, I received a call on my cell phone from the maître d', letting me know that I had left them behind (yet another reason I'm glad I booked a reservation with Open Table).

W.A. Frost & Company
Historic Cathedral Hill - Dacotah Building
374 Selby Avenue, St. Paul, MN 55102
tel: 651-224-5715

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, 55406 Minnesota]

MPLS Gardener Blogging for NY Times

Follow Michael Tortorello in the NY Times as he blogs about starting his first vegetable garden at his home in Minneapolis.

http://topics.blogs.nytimes.com/tag/the-starter-garden/

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Cooking Up A Story

I recently subscribed to a new feed called "Cooking up a Story".

Cooking Up A Story is part of the Local Food Sustainable Network and offers stories and videos about all kinds of folks involved in sustainable agriculture and foods.

From their site:

Cooking Up A Story offers a variety of shows and news about sustainable food and living and those working to change our world for the better through agriculture, ecology, and the environment. We set the table with the information you need to know with food stories, food news, cooking with fresh and organic foods, and share many recipes from our family and show stories.

Check out their 2-part video series about Jon Bansen, an Organic Valley dairy farmer from Monmouth, Oregon.

Organic Dairy Farmer: Part 1

Organic Dairy Farmer: Part 2


Curious about Organic Valley Dairy producers? Learn more about the Organic Valley farmers in our region. Specifically, read about the Winnes family of Promise Farms in Brownsville, Mn.


[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Homegrown Minneapolis Wants Your Feedback

Would you support city policies that support increased growth, sales, distribution, and consumption of healthy, locally grown foods for all Minneapolis residents? Should the city create the necessary internal structure to support these efforts?

Homegrown Minneapolis is an initiative to develop recommendations for the City of Minneapolis to improve sales, distribution and consumption of fresh, locally grown foods to positively impact the health, food security, economy and environment of our City and the surrounding region.

Since December 2008, Homegrown Minneapolis has been working to develop specific recommendations for ways in which the City can assist in these efforts. The draft of these recommendations is now available for review and they have invited your feedback.

Your comments, along with stakeholder comments and comments from the community at two public meetings, will be used to further develop their final recommendations report before they present them to the Mayor and City Council in June 2009.

You can submit your feedback using their “Contact Us” page.

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

U of M Arboretum Auxiliary Plant Sale

Spring Plant Sale

Looking for something special for your garden(s) this spring? Perhaps my post about heirlooms inspired you to plant heirlooms this year? You could take a trip to annual Minnesota Landscape Arboretum Spring Plant Sale, one of the largest plant sales in the region, to find the plants you seek.

Shoppers can choose from hard-to-find varieties, heirloom varieties, University of Minnesota introductions, Herbs, Hostas, Ornamental Grasses, Perennials, Rock Garden, Shrub Roses, Vegetables, Water Garden and Koi, Wildflowers, Wetland Plants and much more. For a full plant list, click here.

The sale is held at the Arboretum Picnic Shelter area near the Learning Center.
They have some containers, but it's probably best to bring your own for carrying plants out.

Mark Your Calendars

May 9 and 10, 9 a.m.-4 p.m.
3675 Arboretum Drive, Chaska MN 55318

Entry Fees
Non-members: $7
Children (15 and Under): Free
Members: Free
University of Minnesota Students: Free

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Eating Local in Twin Cities: A Rough Guide to the Region’s Food System

Interested in sustainability and green living? Like healthy and delicious food and beverages?

The American Planning Association’s Planning and Community Health Research Center connected with a network of individuals in Minneapolis and Saint Paul, Minnesota to provide you with information about the Twin Cities food system—from the production of locally grown and produced foods to their transformation into mouth-watering, culinary delights.

This guide provides you with a partial list of some of the region’s food related organizations, community gardens, farmers’ markets, food stores, restaurants and breweries. For a map of the food stores, markets, restaurants and breweries, visit:
http://www.planning.org/nationalconference/about/pdf/EatLocal.pdf

While not completely comprehensive, this publication does some of the work for you locating sustainable, local food options in the Twin Cities area. In addition to restaurants and brewpubs, it offers lists of community gardens, farmers markets, and food stores & markets.


[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]