Christopher Ranch

It’s been a Happy New Year for domestic garlic growers, thus far.

Entering 2010, Chinese garlic supplies have remained uncharacteristically low and prices abnormally high; fueling a domestic demand that hasn’t been this fervent for a while, thanks to cheap Chinese garlic swallowing the majority of the U.S. market in recent years.

China accounts for two-thirds of the world’s garlic production, but industry experts estimate that Chinese output dropped up to 50% in 2009, creating a major gap in global garlic supplies. The U.S. Department of Commerce reported that more than 160-million pounds of Chinese garlic were imported into the U.S. in 2008 (more than half of domestic supply), and that number will – again – be down significantly this year, leaving California, Argentine, and Mexican garlic to plug the gap.

The 50% production decrease is largely why Chinese garlic prices have tripled since 2008, spiking from $8 for a 30-lb. box to $24 today and – similarly – motivating a 15-20% jump in domestic prices to $40-$50, a box, according to Christopher Ranch owner, Bill Christopher, in the most recent USA Today article, “Garlic Prices Soar in China Amid Flu Fears.”

The situation can be blamed on multiple factors, including Chinese speculation, a global garlic shortage and H1N1 fears.

“There’s a lot less Chinese garlic being shipped over here, and what is being shipped is being shipped at prices three times more than last year,” Christopher said. “There’s a bit of a world shortage and of course that raises the price.”

Chinese speculators are betting the price of garlic will propel them into newfound wealth, and, therefore, are buying garlic and sitting on it, waiting for the price to bolster. A garlic rush is on, with the kitchen staple surpassing gold and stocks as China’s best performing asset.

The USA Today article cited speculator Shao Mingquing, “who borrowed money to buy 100 tons of garlic in September, then made a $59,000 profit selling in October, the state-run China Daily reports.”

At the same time, Chinese farmers, reacting to years of garlic overproduction, falling prices and bad weather, cut plantings 50% in 2008, which plays a critical role in the global deficiency.

Swine flu qualms, however, continue exacerbating the situation, since garlic – known for its antioxidant, antiviral and antibacterial properties – is viewed as a H1N1 combatant, especially in China.

Since markets are unpredictable, it’s difficult to foresee the next move, but for the time being, Chinese garlic’s major price bump is a boon for California growers looking to recoup business that has been unfairly lost to cheaper Chinese garlic.

The changing garlic tide is a plus, not only for American farmers, but also the safety of American consumers, as producers in China aren’t forced to comply with the same strict food-safety and quality-control regulations as domestic growers.

It appears, however, the federal government – and the public – are starting to take notice of Chinese food safety issues.

An article in Food Safety News cited food imports – particularly apple juice, garlic, shrimp and catfish – as “an emerging food safety issue in 2010,” considering 60% of American apple juice; 50% of garlic; 10% of shrimp and two percent of catfish are imported from China, according to U.S. Department of Agriculture numbers.
In late 2009, the Obama administration established the Import Safety Commercial Targeting and Analysis Center, which was launched by the Department of Homeland Security, to bolster the safety of food entering the U.S.

The CTAC stemmed from the federal government’s Food Safety Working Group, also initiated in 2009, whose charge is to ensure a safe food supply, by updating food safety laws and systems, streamlining the task among various organizations and increasing transparency.

With the multitude of threats facing the U.S. today, it is an extremely wise decision to do our best to control whatever facets of domestic security we can. We applaud the administration’s efforts to strengthen the safety of the U.S. food supply.

If I had a dollar for every time I heard someone utter the word, “trend,” in the weeks leading up to 2010, well, you could dub me the new Warren Buffet.

Now, it’s not that I don’t trust these projected trends – The Food Channel, American Culinary Federation and Food Network are very trusted, notable resources. However, like anything, there can be a lot of hype and speculation surrounding trends, and – at times – they don’t materialize.

In a world as unpredictable as today, it’s difficult to gauge what’s going to transpire day to day, let alone year to year. I mean, who thought mohawks or denim on denim would make a resurgence? The ’80s are calling – they want ‘em back.

So – until I talk to an expert, I’m not a firm believer.

Therefore, I decided to consult Chef Heinz Lauer, the executive chef and culinary program chair of the Le Cordon Bleu College of Culinary Arts in Las Vegas, whose longevity – more than 35 years – background and success – including the ACF’s 2009 Western Region Chef Educator of the Year – in the field, definitely qualify him as an expert.

Here’s what Chef Lauer had to say about upcoming culinary “trends” – a word he opposes – the art of cooking, personal culinary inspiration, the rise of Las Vegas – aside from gambling – and his favorite food, as interpreted and in no particular order.

Me: “First off, Happy New Year! So, what culinary trends are on the horizon in 2010?”

Chef Lauer: ”Well, I’m not a fan of the word, trend. I do see flavor profiles changing…flavors you’ve never seen before, like Ethiopian flavors from Africa. However, I don’t see ethnic cuisines ever going away – Italian food is still the No. 1. In general, though, all ethnic foods are Americanized…they often cannot be replicated, as flavors vary by region, there are many things that can’t be brought into the country and the ambience (of where you’re eating cannot be redone). For example, sitting on a beach in Mexico and drinking a margarita – you just can’t recreate that experience back home.

I do see sharing plates/family style eating and larger appetizer plates/tapas (gaining popularity). People are more inclined to try something new in smaller portions; I think it’s born out of the craving to try new things, peoples’ adventurous side coming out, traveling more…

I think comfort food will always be here. It had an incredible comeback after 9/11 – there was an urge for family and friends and being together, and what better way than food? Food is the most wonderful thing we have…the memories we have with food reminds us of friends and family. It’s more connected to the brain. And – comfort food brings diners to the table; people are much more inclined to sit down when they recognize what’s on the menu…macaroni and cheese, meat loaf, etc.

Now, there’s a trend that’s coming, but it’s far from being here…(drum roll, please – I haven’t waited in such eager anticipation since I miscounted the New Year’s ball drop). It’ll be chefs going to small, local farmers to get produce and using what’s in season and what’s grown around them. There’s a few places doing it, but there’s a high cost involved. (Availability) will vary, depending on where you are; I’m not saying you’re never going to have to bring produce in, but you will see more local farmers and farmers markets coming back.”

(This concept was featured in last night’s Iron Chef episode, wherein First Lady Michelle Obama invited Bobby Flay, White House executive chef Cristeta Comerford, Mario Batali and Emeril Lagasse to square off using fresh produce from the White House garden. See article.)

Me: “What are the most important techniques you think culinary students should be taught?”

Chef Lauer: “I think it’s important that students learn the basics – they need to know techniques, and they need to be good at them. If I teach you to braise, you need to be able to braise everything with your eyes closed.

Also, the artisanal craft – I think, and hope, it’s a craft that will find a renaissance. Such as, how to make bread from scratch, how to make sausage, how to cure meat…I show the students (the entire body of a chicken), and they look at me like I’m from the moon. They’re used to going to the grocery store and buying just a chicken breast. It’s a craft falling by the wayside; everyone wants instant gratification. It’s very important from a business standpoint…it’s much cheaper (to buy whole chicken, as opposed to parts). You get a higher return on your investment.”

Me: “What ideals motivate your cooking style?”

Chef Lauer: “Simple. Low executed. Good. As long as it’s done right. It’s better than, what I call confusion cooking, where you put 75 ingredients in a dish, and it becomes crap. (Me: Sounds like my cooking.) If you prepare properly and take the flavor of food and season properly, usually just a little salt and pepper, that’s all you need to do. If I can identify an ingredient, than there’s too much. There are, of course, exceptions, like curry. I tell my students, ‘Be realistic. You are cooking for the masses, not for yourself.’”

Me: “What is the role of garlic in cooking today?” (A little shameless self promoting never hurt anyone.)

Chef Lauer: “Garlic has a role in seasoning and flavoring and, used in the right concentration, is great. It’s here to stay. Depending on what you’re doing with garlic – if you roast it and put in a potato, it’s going to be sweeter. If you sauté it with butter, it’s going to be more pungent (just make sure you’re using it in the right capacity).”

Me: “Do you have a mentor (s) you look to for guidance in your cooking and/or teaching?”

Chef Lauer: “I’m blessed to have 37 terrific chefs, culinary experts, management – and the students – around me everyday. I learn more from my students and their questions everyday.”

Me: “What kind of influence do you think Las Vegas chefs and restaurants wage on the culinary industry?”

Chef Lauer: “Las Vegas is the new culinary capital of the world. What’s happening here is mind boggling. You have 35-40 of the best chefs and restaurants on a three-mile street…where else can you go in the world and find that? I mean, the banquet room in The Palazzo can seat 7,000 people.”

Me: “With that being said, who do you think are the best chefs in Vegas, and where would you choose to eat on the strip?”

Chef Lauer: “What’s the best wine? What’s the best water? It’s all in the eye of the beholder. These chefs have big names for a reason – they’ve worked very hard and long to get where they are. It truly depends on what you’re in the mood for…there’s The Venetian’s Valentino and Luciano Pellegrini, there’s Caesar’s Bradley Ogden, there’s Joel Robuchon at MGM, Emeril Lagasse’s two restaurants (Delmonico Steakhouse and Table 10), Spiedini, Mesa Grill, Mon Ami Gabi, Fleur de Lys, Gallagher’s Steak House…”

Me: “Ok, now I promise, last question…I know you can’t mesmerize me with your food knowledge all day. This is very important, though – what’s your favorite dish?”

Chef Lauer: “Hungarian Goulash…beef stew, lots of onion, some garlic, Hungarian paprika.”

(Mouth watering…)

Duty called, as Chef Lauer was summoned to educate the future culinary leaders of America. His insight, however, left me excited to see what culinary “trends” continue developing and emerging, in what direction the culinary world spins throughout 2010 and inspired me to hop a flight to Vegas for an eating binge.

Small plate, boasting local produce and artisan breads, at Bradley Ogden, anyone?

As 2009 nears its close, bracing to pass the baton to 2010, chefs and culinary experts alike are reflecting on 2009’s culinary influences and speculating about the impending year.
California heirloom garlic, interestingly enough, is on par with the majority of emerging trends.
Nutrition, sustainability and locally sourced ingredients are three concepts predicted to take precedence in 2010, according to the “What’s Hot in 2010? survey conducted by the American Culinary Federation.
Staf Chefs – a publication for the culinary world – released its 2009 Trends Report, highlighting such notions as “in-house” creation, “street food inside,” “pastry chefs emerging from the ashes,” “Bahn Mi blow up” and many more.
Finally, The Food Channel released its top-10 list for the new decade, reinforcing several ACF and Star Chef trends, while providing its own spin, including:
*Keeping It Real - The idea of reintroducing basic ingredients that will provide chefs – in restaurants and at home – with a high-quality, fresh, functional base to start from. Home cooking will continue increasing, and thus, people striving to create scrumptious, healthy food. However, the meaning of basic ingredients is likely to morph – rather than a tomato, perhaps an heirloom tomato? Rather than a mushroom, an enoki mushroom? (The same is true for California heirloom garlic.)
*Experimentation Nation - Restaurant overpopulation is facilitating a need for differentiation when eating out. The days of playing it safe are gone – consumers appear ready for a new approach, and restaurants are daring to distinguish. Taco trucks, gastropubs, fusion dining and communal tables are among the new faces of dining. In other words, eating out of a truck and sharing food are no longer passé.
*More In Store – The grocery store is revamping its style and selection, catering to an on-the-go lifestyle that is looking for flavorful, healthful “fast food” and fresh options. See delis, takeout sections and the modern-day butcher claim a renaissance, while the consumer brings back daily shopping, seeking fresher products and creativity in their cooking. Stores will likely begin appealing to the older generation, with larger aisles for mobile chairs, and the multi-generational use of social networking – like Twitter – will give stores increased instantaneous exposure. Stores like Whole Foods, HEB Central Markets and Ralph’s have found success in establishing an efficient deli/to-go area, with a plethora of delicious, healthy and convenient options. Watch out McDonald’s and Subway.
*American, The New Ethnic - A more global philosophy is sweeping the American pallet, with a bolstered desire for infusions from Africa, Japan and Asia, in addition to the traditional influences from Mexico, Italy and China. The melting pot that is the U.S. is truly beginning to show in menu options and will continue to do so in 2010. (California heirloom garlic is a popular, versatile ingredient for all cuisines.)
*Food Vetting – People are finally grasping the importance of food, where it comes from, how it was made and what steps it took to get to their plate. Are there pesticides? Were animals treated humanely? Fair labor? Any hormones? Organic? These are questions consumers will be asking, and those who want to meet newfound demands better have answers. (Christopher Ranch keeps its pesticide and fertilizer use below standard levels, abides by fair labor practices, including minimum wage regulation, and farms organically. We love to vet.)
*Mainstreaming Sustainability - Sustainability has been the “it” word for a few years, but, if you’re like me, there’s a good chance you didn’t really grasp the term for at least a year. Well, the idea of reducing waste, enhancing environmentally friendly practices and doing our part to create a better society has taken hold. Businesses are starting to make sustainable changes because it’s the right thing to do – as opposed to marketing advantages – and consumers are looking for sustainability in their dining and shopping decisions. Time to ride the green wave. (Christopher Ranch follows a comprehensive sustainable program throughout all levels of operations – read more here.)
*Food With Benefits - People traditionally like any “free” perks they can get, and their food is no different – especially if it’s a nutritional perk. Food with added nutrients – like probiotic-filled yogurt – or free of anything deemed harmful – such as preservatives and gluten – are on track to be mega hits among consumers. Awareness of food-related health issues has encouraged consumers to seek increased nutritional value from their food. (California heirloom garlic is 100% natural and FREE of any preservatives.)
*I Want My Umami – Umami, what? The flavor sense has been awakened and umami – a savory taste (considered the fifth flavor beyond bitter, sour, sweet and salty) naturally found in meat, fish, vegetables and dairy products – is becoming a fan favorite. As foodies – newly defined as someone who loves the culture of food – become more widespread, they also are becoming more adventurous in their quest for innovative flavors and food combinations. (The bold, sweet, smooth flavor of California heirloom garlic can enhance the flavor of nearly any dish – at least we think so.)
*Will Trade For Food - The days of bartering for goods along the Oregon Trail are upon us. The poor economy and technology spike – making people and products more accessible – have encouraged a barter-exchange system, wherein people are swapping skill and time for food – and the other way around. Companies like BizXchange are even redefining traditional monetary exchange with “trade dollars.” Hmmm….thanks for mowing the lawn – here’s a box of garlic. Not a bad idea.
*I, Me, Mine - We’ve been told we are our own best friends, and the Food Channel’s final trend caters to that concept. The rise of the individual – the personalized cupcake, creating our own wine, making our own breads, etc. – is paving the way for personal gratification. Nothing wrong with a selfish mentality, every now and then – particularly when it comes to eating.

It’s the advent of a new decade, and the culinary world is storming the globe like never before. Stay tuned to see which trends thrive – and how Christopher Ranch meets these concepts. The upcoming year is going to be an interesting, innovative, crazy ride, and we’re looking forward to it.

Happy New Year!

“Where do you think you’re going? Nobody’s leaving. Nobody’s walking out on this fun, old-fashioned family Christmas. No, no. We’re all in this together. This is a full-blown, four-alarm holiday emergency here. We’re gonna press on, and we’re gonna have the happ’, happ’ happiest Christmas since Bing Crosby tap danced with Danny (explicative) Kaye. And when Santa squeezes his fat, white (explicative) down that chimney tonight, he’s going to find the jolliest bunch of (explicative) this side of the nut house….”

Ahh, yes…one of Clark Griswold’s most classic lines from Christmas Vacation, which is always a must see this time of year, and a movie that touches a dysfunctional sentimental chord in my heart.

I finally got around to watching Christmas Vacation last night, and my annual viewing consistently marks the official beginning to my holiday season. Sure, the lights and tree have been up for a while, and I’ve been listening to Christmas tunes since June, but until I see Cousin Eddy depositing his mobile toilet waste into the sewer (see above), I can’t fully embrace the Christmas spirit.

Why, exactly, does Christmas Vacation wage such a tremendous influence over me? Not sure. Maybe I can relate…I’m a fan of the turkey neck, too, Eddy.

Therefore, since my holiday fever has finally been ignited, it’s now time to squeeze my remaining Christmas activities into the next four days.

To do:
1.) Christmas shopping – thank goodness for eBay.
2.) Ice skating – preferably with Bailey’s & hot chocolate.
3.) Caroling – does singing Nat King Cole karaoke count?
4.) Cooking – yikes. We’re hosting both Christmas Eve and Christmas dinners this year, and we’ve yet to begin executing meals that begin in 72 hours.

Now, when I say “we’re” hosting these meals, by “we,” I really mean my parents – they’re doing the bulk of the labor. However, this year, I’ve been tapped with planning the meals because, and I quote, my mom “is sick of her ungrateful family complaining that we eat the same thing every year on Christmas.” Now, I love a good challenge and do feel guilty that mom has to annually slave in the kitchen, so I rose to the occasion.

Therefore, while I chuckled throughout Christmas Vacation last night (“is the house on fire, Clark?”), I also began coordinating my menu. Since we’re doing it my way this year, and I’m a fan of appetizers, small plates and fresh garlic, the traditional sit-down dinner is turning into more of a cocktail party. Sorry, mom.

Note – if your mom also has challenged your menu-planning skills, feel free to use.

Drum roll, please (albeit, my lineup is not nearly as exciting as Clark Griswold’s exquisite display of exterior illumination)…

Bombay Sliders With Garlic Curry Sauce

Asian Lettuce Cups

Garlic-Stuffed Jalapeno Poppers

Fig-And-Prosciutto Flatbread

Tapas-Style Garlic Prawns & Chorizo

Grilled Zucchini Bruschetta With Roasted Garlic

Creamed Mushrooms On Chive Butter Toast

Maine Lobster Cappuccino

Garlicky Spinach Balls

Lamb With Black Olives

So, “if all of this food tastes half as good as it looks, we’re in for a treat.” Thanks, Clark.

Happy Holidays and a very Merry New Year from Christopher Ranch!

Now, I love beer, and I love garlic, but, for reasons unknown, I have never considered combining the two.

Turns out, somebody else came up with the brilliant idea.

Chef Tom Seefurth is the brains behind Mamma Mia! Pizza Beer, a light, 4.5%-alcohol beer, brewed using Christopher Ranch’s California heirloom garlic, fresh basil, oregano and tomatoes.

Hmm…I eat quite a bit of pizza and drink even more beer, but I couldn’t initially wrap my arms around the idea of a Pizza Beer. So, I asked the obvious question – do garlic, basil, oregano and tomatoes taste good in beer?

Surprisingly, delicious, said chef Tom.

“No one’s ever used these ingredients before; it’s the only garlic beer in the world,” chef Tom said of Pizza Beer, which became commercially available in March 2008. “When the batch came out, we weren’t expecting it to taste very good, but the garlic made it taste really cool. You know you’re drinking beer, but you get the garlic aroma.”

Chef Tom couldn’t tell me how much fresh garlic is brewed into the beer – trade secrets, of course – but he did say using California heirloom garlic – as opposed to Chinese garlic – made a significant difference in the flavor.

“It burns at first and is really harsh,” chef Tom said, when describing the flavor of raw Chinese garlic, which was used in the first four Pizza Beer batches. “We fell in love with California garlic – it was sweet, and something we wanted to put in our mouths straight. We knew it was going to change our beer – and for the better.”

Turns out, Pizza Beer is quite popular in the limited markets available, including Illinois – mainly Chicago – Indiana, Wisconsin, Pennsylvania and a very slim California presence.

It’s primarily retail outlets, such as select Woodman’s Markets and Whole Foods Markets in Illinois and Indiana, and liquor stores, like Binny’s Beverage Depot in Illinois and Beverages 4 Less in Santee, Calif., carrying the beer. However, chef Tom hopes to expand into more independent markets and increase involvement with wine distributors, particularly in California.

“It’s more of the foodies who like it; or people who enjoy a good glass of wine, but don’t drink beer,” chef Tom said of Pizza Beer, which is considered a session beer, or a beer that one can drink consecutively – in a session – without becoming intoxicated.

Chef Tom’s brain child was originally intended to be a marinade, as he and his wife – Athena, better known as “Mamma Mia” – enjoy grilling – and cooking in general – and were constantly using beer as a marinade, while questioning why such marinades weren’t readily available.

Well, chef Tom, a realtor by trade, possessed a passionate idea and a homemade beer-making kit, so, about three years ago, he decided to grab every herb in his garden, and try his hand at brewing an herbal-infused beer. As luck would have it, it was a hit as a drinking beer, earning third-place honors at an amateur beer-brewing competition and entry in the Great American Beer Festival competition.

He now contracts with a brewer in Milwaukee – Sprecher Brewing Co. – to manufacture his beer, which had its fifth brew in October; this time with Christopher Ranch California heirloom garlic. For a peek into the process, see video.

Today, most consumers are purchasing his beer to be drunk, but about 30% buy for marinade purposes, he said. See chef Tom’s Pizza Beer Burgers clip.

He’s also found interest from pizza makers, such as Frank McCarron, chef/general manager, of Valley Center, Calif.-based Portino’s, who are using his beer as an ingredient in pizza crust. In fact, the beer blended so well into the crust of McCarron’s sausage-, garlic-, tomato-pie pizza that it took first place in the Western Region Division of the Best Traditional Pizza Competition – and fourth place in the International Division – at the 2009 International Pizza Expo. (Side note – McCarron’s winning pizza featured Christopher Ranch’s California heirloom garlic!)

McCarron, who’s been in the pizza business for 20 years, also said the garlic presence in Pizza Beer plays a major role in making Pizza Beer pizza so uniquely delicious.

“It’s mainly the garlic in there – beer and crust is no secret,” said McCarron, who’s used Christopher Ranch’s California heirloom garlic for a decade. “But it’s the basil, garlic, tomato and oregano, and it just does something to it. I haven’t figured out what it is yet.”

McCarron sees great potential in the Pizza Beer pizza-crust concept and intends to license the Portino’s name to interested operators, with Pizza Beer as the proprietary product, he said. For more information, click here.

Still, even though multiple people have picked up on the Pizza Beer idea – whether it’s for drinking or cooking – it’s still one of the best kept secrets out there.

Some cats, however, need to be let out of their bag – especially when concerning beer and fresh California heirloom garlic. To find out more about Mamma Mia! Pizza Beer, please visit the Web site.

Who knows? Pizza Beer could be the next Korean BBQ. Weirder things have happened.

Well, I thought I’d heard it all when it comes to fresh garlic.

Scrumptious flavoring component, immune system booster, vampire obstacle, infection fighter, cancer combatant, bad breath creator, cholesterol reducer, etc.

However, this one takes the cake – or the cud.

According to a Welsh company called Neem Biotech, feeding cows garlic might help reduce greenhouse gas emissions, by minimizing the million pounds of methane emitted by cows “chewing the cud,” according to The Irish Times article, “Giving Cows Garlic Breath Could Save Planet By Reducing Methane Output.”

Hmmm….I continued reading.

Apparently, allicin, an active nutrient found in garlic, has the potential to minimize the amount of methane, or gas, generated by cattle when they consume grass and feed, by up to 50%, said Dr. David Williams, Neem’s chief executive and chairman, in the article.

About 20% of total greenhouse gas emissions are produced by cows, sheep and other ruminants, as each cow releases 480 litres of methane – considered more volatile than carbon dioxide – daily.

The product should be commercially introduced in one to two years, after on-site trials conducted by the department for environment, food and rural affairs are finished, the article stated.

Currently, Neem doesn’t plan to sell the feed additive to farmers, but, instead, would provide for free and then sell carbon-offset permits to large carbon emitters to generate revenue.

It will be interesting to see how this plan unfolds in the upcoming years. Could garlic be the answer to global-warming problems? Well, that sounds a bit drastic, but you never know…reducing cow gas sounds like a step in the right direction.

For many reasons.

The holidays have a way of motivating people to help feed America’s hungry.

The feeling of giving – and knowing you’re truly enhancing someone’s life – is the greatest high you can experience.

And the need for help has never been so great, as the recession and tumultuous economic events of 2009 have greatly exacerbated the number of America’s hungry. Many experienced unfortunate financial events beyond their control, leading to the present situation.

According to the “Household Food Security in the U.S., 2008? study conducted by the U.S. Department of Agriculture, 17-million households were considered “food insecure” in 2008 – an alarming number that witnessed an 11-percent jump from 2007. Read more in The Washington Post article, “America’s Economic Pain Brings Hunger Pangs”.

Food stamp use also is at an unprecedented level, with one in eight Americans, including one in four children, utilizing the stamps. Not to mention, food stamp aid is not restricted to big cities with high poverty rates – it’s affecting everyday Americans. Take Peoria, Ill., for instance, where nearly 40 percent of children are receiving assistance, according to the “Food Stamp Use Soars, And Stigma Fades” article in The New York Times.

While I’m well aware of the dire situation, its severity recently touched a more local, personal chord.

Last week, I attended a holiday luncheon for the Fresh Produce & Floral Council, which represents Southern California’s produce industry members. It’s an annual event whose purpose is to raise money and food donations for the Orange County Food Bank and Navy-Marine Corps Relief Society. During the luncheon, a food bank representative stated the number of people seeking food assistance has spiked at least 90 percent above the same time last year, while donations have remained the same.

I was shocked – 90 percent is a very disturbing number.

While California does boast the highest population in the country, I would imagine the majority of food banks are in a similar situation.

Now, the federal government has pledged to assuage the widespread problem and has taken steps to do so, such as contributing $150 million to the American Recovery & Reinvestment Act of 2009.

While there are accounts of money from the act working, it’s not enough to accommodate the overwhelming hungry population in the U.S.

Therefore, it’s time for us to intervene.

You can make a significant difference by donating extra food, especially fresh fruits and vegetables, to a bank in your area. Produce items that aren’t highly perishable – such as onions, potatoes, oranges, grapefruit, fresh garlic, squash and others – work great.

Or, donate your time. That is just as valuable, considering, one hour of volunteer time at a Seattle food bank is equivalent to $17, according to a recent post by food blogger Blue Kitchen.

Listed below are a few links to help you find a food bank in your area.

Feeding America

Food Pantries – A Directory of Food Banks & Soup Kitchens Across America

Hunger Task Force

Get out there, and make a difference. It’s the greatest gift you can give someone – and yourself – this holiday season.

Southern California’s produce industry donated a collective $29,355 to the Orange County Food Bank and Navy-Marine Corps Relief Society. The feeling was unmatchable.

Sustainability. Locally sourced ingredients. Nutrition.

These concepts ranked among the popular 2010 menu trends, according to the recent “What’s Hot in 2010? survey of more than 1,800 member chefs from the American Culinary Federation.  Here at the Ranch, we embrace all three.

Sustainable – Christopher Ranch follows a comprehensive sustainability program throughout all levels of operations, starting with our garlic, which is grown as environmentally friendly as possible. We rotate our crops every four years to preserve the quality of the soil, apply drip irrigation to one-third of our garlic crop – achieving 10% water savings annually – and apply fertilizer and pesticide levels that are 50% below suggested levels. Further sustainable practices include a packaging line that is 90% recyclable – moving toward increased compostability; transitioning one-third of our forklifts to electric; using an ozone cleaning system to minimize chemical use during equipment cleaning and more. To read more about Christopher Ranch’s sustainability practices, click here.

Locally sourced ingredients – We offer heirloom garlic, grown in California, year round. While opinions vary on what constitutes local, California-grown garlic is definitely more local than the alternatives from China, Argentina, Mexico, etc.

Nutrition – Fresh garlic is believed to offer tremendous medicinal value, equipped with various nutrients, like vitamins B and C, selenium, calcium, iron, phosphorous, allicin, potassium, zinc and many others. Research suggests fresh garlic can battle numerous health conditions, including high blood pressure, high cholesterol, cancer, strokes, diabetes, obesity and others. Interestingly enough, studies conducted by the National Food Laboratory showed that California heirloom garlic contains higher levels of valuable oils and nutrients – vitamins, amino acids, proteins, etc. – than Chinese, Mexican and Argentine garlic, indicating a healthier, more flavorful garlic.

If you’re looking for an ingredient to help make your menu one of the trendiest in 2010, keep it sustainable, local, and nutrititious with California heirloom garlic.

Indeed, wholesale garlic prices in Beijing have soared 15 times as high as March prices and, in certain parts of Shandong province, wholesale garlic prices have jumped 40-fold.

Why the massive jolt?

Several variables, including swine flu fears, speculation and a global shortage, are steering the price, many say.

A renewed demand for fresh garlic as a remedy for the H1N1 swine flu is a likely perpetrator. Case in point – the China Daily reported that a Hangzhou highschool recently purchased more than 400 lbs. of the bulb and required students to eat it daily during lunch to fight the disease.

Many also have begun pointing fingers at speculators, who, industry members claim, are playing the market by controlling as much supply as possible, and then raising the price. A wealth of liquidity – as is the case with Chinese garlic – can easily lead to speculation, according to articles in The Washington Post – “Speculators Blamed For Sharp Rise In China’s Garlic Prices” and CNBC – “Garlic Price Rises Surpass Gold, Stocks In China.”

“You need a warehouse, a lot of cash and a few trucks. That’s how it works,” said Jerry Lou, a Morgan Stanley China strategist, in The Washington Post article. “Basically, what you do is try to arrest as much supply as possible, then you bid up the price. Moving garlic from one warehouse to the other, you make millions of dollars.”

However, the worldwide reduction in garlic is also a significant price motivator.

Due to low returns for Chinese producers, there was a 50% drop in Chinese garlic production in 2008 – a considerable amount, particularly for a country that typically accounts for 75% of the world’s garlic supply. Thus, basic economics suggests, when there’s minimal supply, prices rise.

Regardless of the rationale fueling the present price increase, California growers – like Christopher Ranch – are welcoming the situation, as they have been unable to compete with cheap Chinese garlic in years’ past, resulting in the devastation of much domestic garlic business. At times, the price of Chinese garlic – the product’s most attractive quality – has dipped 50% below the price of California heirloom garlic from Christopher Ranch.

It’s impossible for domestic growers to drop prices to such low levels, as U.S. suppliers adhere to costly strict food-safety and quality control guidelines, including pesticide and fertilizer management, testing for microbial contamination, clean facilities, fair labor and equitable wages and third-party food safety testing, which the majority of Chinese suppliers are not forced to abide by.

Markets are often unpredictable, so it’s hard to forecast the next move. For the time being, however, Chinese garlic’s major price bump is a boon for California growers looking to recoup business that has been lost to cheaper Chinese garlic.

The Obamas hosted their first official state dinner last night in the White House garden, and fresh vegetables were a key ingredient. The menu was created by First Lady Michelle Obama, White House Executive Chef Cristeta Comerford, and NY celebrity chef Marcus Samuelsson as a tribute to the best of American Cooking.
Some of the highlights included a potato and eggplant salad with arugula and onion seed vinaigrette; roasted potato dumplings with tomato chutney, chickpeas, and okra; and green curry prawns with caramelized salsify, smoked collard greens, and coconut aged basmati rice.
Most of the ingredients were sourced from local farmers and purveyors. The White House garden provided fresh arugula for the salad as well as mint and lemon verbena for garnish. Chefs even used honey from the White House beehive to make some of the desserts.
Nutrition and healthy eating has been a top priority for First Lady Michelle Obama since the family moved into the White House, and one of her first projects was the creation of a vegetable garden on the South Lawn with the help of local school kids. The garden covers 1,100 square feet and features 55 different vegetables used by White House chefs to feed the first family or host official dinners.
Since ground was broken on the “first garden” in March, it has been applauded by proponents of sustainable agriculture by American farmers.
No word yet on whether the garden includes any garlic plantings, but we sure would be glad to run a truck up to Pennsylvania Avenue to deliver fresh, flavorful, and wholesome California-grown garlic!

Move over Botox and facelifts.

Hello, grapefruit, almonds, avocados and garlic.

Why pay for chemicals and surgery, when there are various healthful foods and beverages that can also help prevent aging, in addition to strengthening your health, increasing your energy and improving your mood?

In the book – “Eat This, Not That! 2010: The No Diet Weight Loss Solution”, authors David Zinczenko and Matt Goulding identify eight foods – eggs, green tea, garlic, grapefruit, Greek yogurt, avocado, bell peppers and almonds – which can help accomplish all four, according to a recent article – “8 Perfect Stay-Young Foods” – on Yahoo! Health.

With the holidays – and copious amounts of food – looming ahead, I’m all ears.

So, what, exactly, makes these foods so nutritious and beneficial?

Eggs – Considered a great food for weight loss, one egg contains only 72 calories, but 6.3 grams of high-quality protein and valuable vitamins, including B12, A and E. A study in the International Journal of Obesity concluded that those on a calorie-regulated diet who are obese/overweight, can drop weight 65% quicker by substituting eggs for bagels for breakfast. Not to mention, people consuming four eggs per week had considerably reduced cholesterol levels than those consuming less than one.

Green Tea – If you’re looking to extend your lifespan, drink up. A 2006 article published in the Amercian Medical Association, which tracked more than 40,000 Japanese adults for a decade, concluded that after seven years, participants who drank five or more cups of tea daily, were “26% less likely to die of any cause, compared with those who averaged less than a cup.” Longer lives can likely be attributed to catechins, the antioxidants found in tea plant leaves, which also are believed to help reduce weight by jump-starting metabolism, according to a separate study.

Bell Peppers – Immune system looking for a boost? Bell peppers, especially the colorful red, yellow and orange peppers, can help bolster immune capabilities, enhance communication between cells, fight sun damage and lower risk of cancer in several forms, due to carotenoids, a powerful antioxidant that is responsible for the vegetable’s bright colors. Chili peppers also are equipped with carotenoids and vitamin C, as well as capsaicins, which studies suggest can battle headaches and arthritis and strengthen metabolism.

Avocados – This rich fruit plays a role in minimizing risk of heart disease, as the good fats avocados store – monounsaturated fats – can help lower cholesterol, reduce the likelihood of stroke and heart disease and decrease additional fats in your bloodstream. You don’t hear “good fat” associated with many foods, so eat up!

Garlic – Garlic is a natural medicinal healer for (what seems like) nearly all medical conditions – especially cardiovascular disease. It is allicin, the sulfur compound in garlic, which is believed responsible for its medical benefits, including its antiviral, antibacterial and antioxidant capabilities. Allicin is not present until garlic is chewed, crushed, cut, smashed, etc., but once the compound is released, fresh garlic can then begin fighting heart disease, high blood pressure, high cholesterol, diabetes, cancers, strokes, etc.

Almonds – Eating one ounce of almonds – or 23 nuts – daily, generates almost nine grams of oleic acid – a monounsaturated fat believed responsible for numerous health boons, including strengthened memory. Almonds also can help fight hunger, since nearly one-quarter of an almond’s calories are comprised of fiber and protein.

Grapefruit – New Year’s is right around the corner, and losing weight always seems to be the most common resolution. If this sounds familiar, start stocking up on grapefruit, as the fruit has proven powerful in weight reduction. For example, in an experiment at the California-based Scripps Clinic that observed 100 obese people, participants who ate half a grapefruit with each meal lost 3.6 pounds – on average – during the 12-week trial. Many lost at least 10 pounds, while the controlled group only shed 1/2 pound. Grapefruit, according to the test results, also can enhance the body’s ability to metabolize sugar, seeing as those who consumed the fruit also experienced a drop in insulin levels.

Greek Yogurt – If overeating is a concern, Greek yogurt is likely a good idea, as its protein saturation causes the snack to appease your hunger, more like a meal. Furthermore, a single cup boasts nearly a quarter of your day’s suggested calcium intake. A plus, considering tests indicate people on calcium-heavy diets eliminate body weight more rapidly, with one study citing that those on such diets “lost 70 percent more body weight than those on a calorie-restricted diet alone.”

* Information attributed to “8 Perfect Stay-Young Foods” article

Heading to the grocery store. Checklist looks like:
1.) Eggs
2.) Green Tea
3.) California Heirloom Garlic
4.) Grapefruit
5.) Greek yogurt
6.) Avocado
7.) Bell Peppers
8.) Almonds

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At last week’s joint hearing of the Senate Select Committee on Obesity and Diabetes, “Exploring The Link Between Sugar-Sweetened Drinks & Obesity,” we heard how different sugars in different forms can trigger varying levels of harm to the body.

For example, sugars – such as sucrose and high-fructose corn syrup – found in sugar-sweetened beverages (like soda, Vitamin Water, Gatorade, juices, teas, etc.) can be particularly detrimental. These sugars increase caloric intake and strengthen the risk of obesity-related and cardiovascular conditions, including high cholesterol, high blood pressure and high-fasting insulin – all of which are early diabetic signs, according to several panelists and various studies, such as UCLA’s “Bubbling Over: Soda Consumption and Its Link to Obesity in California.”

Therefore, a strong relationship exists between drinking sugar-sweetened beverages and diagnosis of obesity and diabetes – a debilitating disease that can cause amputation, kidney failure, blindness and others, according to panelists, like Kelly D. Brownell, Ph.D. and co-founder and director of the Yale University Rudd Center for Food Policy and Obesity and Francine Kaufman, M.D. and chief medical officer and vice president of global medical affairs at Medtronic Diabetes, director of the Center for Endocrinology, Diabetes & Metabolism at the Children’s Hospital of Los Angeles, director of the Comprehensive Childhood Diabetes Center and author of “Diabesity: The Obesity-Diabetes Epidemic That Threatens America – And What We Must Do To Stop It.”

Obesity and diabetes, panelists said, are assisting in the rise of such alarming health and economic numbers, as:
- 24 million Americans have diabetes;
- 1 in 3 children are expected to contract diabetes;
- Diabetes causes more deaths than breast cancer and AIDS;
- $174 billion in health care costs were attributed to diabetes in 2007;
- There are 164,000 youth with Type 1 and Type 2 diabetes.

Therefore, the argument stands that lowering intake of these beverages would lower the population’s obese and diabetic, as well as health care dollars spent on the diseases.

The opposing side states calories are calories, and you can’t point such a strong, accusatory finger at sugar-sweetened beverages, as numerous variables facilitate obesity and diabetes, argued Maureen L. Storey, Ph.D. and senior vice president of science policy at the American Beverage Association.

There was, however, one element that both sides agreed upon – “diabesity” is a rapidly escalating issue in the U.S. and needs to be combated before its severity increases.

This is where fresh garlic – particularly California heirloom garlic – enters the equation.

Numerous studies suggest fresh garlic can help fight obesity, cardiovascular conditions and diabetes, with its natural digestant and anti-inflammatory properties and ability to help control heart rate and lower cholesterol. This ability is largely attributed to the sulfur compound, allicin, activated in fresh garlic when it’s chewed, crushed, cut, sliced, etc., and two different compounds – alliin and alliinase – are combined.

Now, just to be clear – we at Christopher Ranch are not doctors, and we’re not claiming that fresh California heirloom garlic can cure obesity and diabetes. Far from. Rather, we’re sending a friendly reminder that consuming fresh garlic is one simple, natural step to build a healthier body to help contest such diseases.

Popping a clove a day might help keep the doctor away.