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Haricots Verts with Ginger & Pecans

A Bright, New Twist on Green Beans

Lisa Fielding, D2D’s contributing chef, recommends Team D2D and all our readers to immediately exchange that tired green bean casserole for this bright, complex dish that triumphs over its soggy cousin. And we couldn’t agree more.

Consider this as a worthy accompaniment to your Thanksgiving turkey, or as a bed under a grilled salmon filet. No matter how you prepare it, you won’t be disappointed.

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

Haricots Verts in Browned Butter with Caramelized Ginger & Pecans

Serves 8

Ingredients:

  • 1 lb. haricot verts, trimmed and washed
  • 1 inch knob of fresh ginger peeled and cut into thin matchsticks
  • 1/3 cup pecan pieces toasted in a skillet for 2 minutes
  • 1 stick salted high quality butter

Instructions:

  • Prepare an ice bath. Either steam or blanch haricot verts until tender but still snap when broken in two. Steam will take around 3 minutes. Blanching in boiling water around 90 seconds. Place in ice bath to stop the cooking process.
  • Melt butter in a skillet over a low heat. You don’t want to the butter to brown quickly. Toss in ginger and cook over low heat until matchsticks turn golden and crispy. Butter will brown simultaneously.
  • Remove haricot verts from ice bath and toss in a kitchen towel until completely dry. Toss with ginger butter and pecans. Platter and serve.

Hungry for more knowledge?

Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!

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Farmers Rise to Climate Challenges

Dire warnings of the terrible effects of changes in our global climate seem to be all around us these days.

No part of our lives has more at stake in this discussion than our global agriculture and food system. Weather extremes and changes in weather patterns certainly have the potential to disrupt our modern, efficient food delivery system.

There is more at stake than short-term supply disruptions, or spikes in what we have to pay for the food we put on our family tables. Climate issues raise important questions about long-term food security for literally billions of people.

But as we enter the northern hemisphere harvest season, data from private and public sources suggest we’re more than holding our own in the quest to deliver food security for everyone, everywhere.

Despite significant weather-related disruptions to agricultural production in some parts of our world, our global network of agricultural production and trade once again has provided an abundant supply of the cornerstone commodities that form the foundation of our worldwide food system.

Climate Change – or Climate Peril?

The weather facts today are clear:

Catastrophic weather events continue to plague the planet, either as an element of global warming or part of a much longer-term cyclical pattern of cooling and warming. The debate doesn’t alter the fact that parts of our world have seen weather conditions that compromise farm productivity.

“Air temperatures on Earth have been rising since the Industrial Revolution. While natural variability, (e.g., solar flares, El Nino, La Nina) plays some part, the preponderance of evidence indicates that human activities—particularly emissions of heat-trapping greenhouse gases—are mostly responsible for making our planet warmer.

“According to an ongoing temperature analysis led by scientists at NASA’s Goddard Institute for Space Studies (GISS), the average global temperature on Earth has increased by at least 1.1° Celsius (1.9° Fahrenheit) since 1880. The majority of the warming has occurred since 1975, at a rate of roughly 0.15 to 0.20°C per decade.”

The image below shows global temperature anomalies in 2022, which tied for the fifth warmest year on record. The past nine years have been the warmest years since modern recordkeeping began in 1880.

Climate and Productivity

Parts of the European Union, for example, have seen dry conditions and heat that cut production of major crops such as corn and wheat. EU corn production, for example is down 8 percent from its five-year average of production. Wheat is down 8 percent this year, driven largely by soil moisture conditions and heat.

But the picture is very different in other parts of the global farming system. The data can become almost mind-numbing.

But the conclusion is clear. The recent USDA World Agricultural Production report demonstrates that farmers worldwide continue to find ways to boost their output, no matter the climate changes.

For instance:

  • In the United States, corn production is up 10 percent above last year, driven to a remarkable average of 183 bushels per acre – more than 6 bushels above last year. Though  size of the crop this year is likely to be a touch smaller than last year, production growth continues to be impressive.
  • In Canada, despite its challenging geographic location north of the corn belt, corn yields have increased to an estimate 163-167 bushels per acre. Soybean production is up 12 percent from last year.
  • The southern hemisphere is doing its part, too.
    • In Brazil, soybean acreage has grown from roughly 10 million acres to more than 14 million, helping catapult that country ahead of the United States in production. Despite economic turmoil,
    • Argentina has seen soybean production rise by 92 percent over last year, driven by more acreage and yields that are 70 percent above last year’s number.
  • Malaysian palm oil production also is up – increasing by 6 percent from last year.
  • In India, rice production is up a full percentage point for last year, despite very slight decreases in per-acre productivity.

This year, we’re seeing farmers exploiting favorable weather and moisture conditions to drive steady increases in our farm productivity.

Some parts of our world are in fact seeing record production, based on smart use of science, technology and farm management practices. Yield increases continue to meet global demand – and in fact, produce carryover supplies that hold down prices to farmers and contribute to a highly competitive international marketplace for feed grains, food grains and oilseeds.

The U.S Department of Agriculture explains the situation in clear language:

Productivity Has Replaced Resource Intensification as the Primary Source of Growth in World Agriculture

“Since the 1960s, global agricultural output has increased at an average annual rate of between 2 and 3 percent (in volume terms, holding prices constant)…. Output growth was high in the 1960s (think Norman Borlaug’s ‘Green Revolution’), slowed in the 1970s (due to severely cold weather) and 1980s, accelerated in the 1990s and 2000s, but slowed again in the most recent period …. In this latest period (2011–21), global output of total crop, animal, and aquaculture commodities grew by an average rate of 1.94 percent per year.”

– USDA Economic Research Service

Productivity and Food Security

The remarkable ability of our global food system to meet the supply challenge has help create a food security picture very different from the worst fears of hyperbolic headlines. The below chart graphically demonstrates this by plotting historical post-harvest wheat, corn and soybean stocks (commodities for sale by the farmers and others; also referred to as ‘reserves’).

In reality, we continue to have not just sufficient but abundant stocks of the basic commodities we rely upon.

There’s no immediate evidence of traumatic shock to our food supplies, from climate conditions, conflict-driven market disruptions or other of the many factors that cause concern about immediate food security.

As serious as the long-term questions posed by climatic change may be, there’s no cause for panic at this time.

USDA also summarizes the overall picture for basic food commodities in stark terms:

  • Abundant supplies, growing carry-out stocks
  • Continuing downward price pressures, especially for farmers
  • Continued strong demand and highly competitive international markets

Trade and Food Security

This year’s harvest data also contains a helpful reminder of the importance of trade in a truly global food system.  The community of nations relies on an efficient system of moving commodities and food products from areas of abundance to areas of need.  Trade helps balance the disruptions caused by climate events and conditions with a steady supply of the foods essential to food security – and, for many, to human survival.

The United Nations Food and Agriculture Organization (FAO) estimates that global agricultural exports rose in value by almost three times between 2005 and 2022 – to almost $1.9 trillion.  For U.S. farmers, exports of agricultural products represented a market worth $195 billion, serving customers on more than 35 countries, according to USDA’s Foreign Agricultural Service.  Trade remains a critical component of our food security.

A Cautionary Note

To the layperson, growth of 1.94 percent may not sound all that impressive. But when applied to crops measured in the hundreds of millions and billions of bushels, it remains an impressive accomplishment.

Even so, many in the food security discussion caution that the overall growth in productivity – while laudable – may mask another element of concern. They worry that in some important parts of the world, notably some of the poorest areas most in need of greater farm productivity – may lag in the effort to boost yields. Lack of investment, political instability, vulnerability to weather extremes and drought and many other factors continue to pose serious challenges to improvement. However, that’s where the value of trade shines: when we move commodities from countries of surplus to countries most in need.

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Classic Cheesecloth Turkey

Lisa follows this beautiful bird up with her extraordinary pumpkin pie cheesecake. Scroll down for instructions and enjoy 🙂

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

Lisa’s Classic Cheesecloth Turkey

Ingredients

  • 1 turkey (14 to 16 pounds)
  • 1/2 cup butter, softened
  • 3 tablespoons minced fresh thyme
  • 3 tablespoons minced fresh sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 celery ribs, quartered
  • 1 medium onion, chopped
  • 1 medium carrot, quartered
  • 1 cup butter, cubed
  • 2 cups white wine

Gravy

  • 2 to 3 cups chicken broth
  • 5 tablespoons all-purpose flour

Instructions

  • Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In a small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot.
  • In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times.
  • Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly.)
  • Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups.
  • In a saucepan, melt a few tablespoons butter and add flour to make a roux. Cook for one minute and add broth all at once whisking until incorporated. Simmer for five minutes stirring constantly until thickened. Use this as your gravy.

Hungry for more knowledge? Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!

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Eating for Healthy Mitochondria

Are you ready for a pop quiz?

Which bodily component is responsible for producing over 90% of the energy in your body cells, makes up 40% of each heart muscle cell, can change shape to move around when needed, can grow and divide when more energy is required AND can produce hundreds of variations of proteins?

If you guessed mitochondria— ding ding ding — you are correct!

You have over 100,000 trillion mitochondria within your body right now that seamlessly work to create energy to keep your body functioning.

That amounts to a staggering 1,000 to 2,500 mitochondria in each of your cells, chugging away to keep all of your organs working as they should.

Biology Refresher: Mitochondria 101

Mitochondria convert food into cellular energy in the form of adenosine triphosphate, or ATP, through a process called oxidative phosphorylation. They efficiently break down carbohydrates and fatty acids, producing NADH, an enzyme used to generate ATP. ATP is unique because it cannot be stored and is immediately used as energy for our cells.

Foods that Fuel

While food is essential for mitochondrial performance, avoiding toxins and building muscle mass also play crucial roles.

For instance, even individuals with mitochondrial damage, such as those with Parkinson’s disease, can increase ATP production through strength training, as muscle cells contain more mitochondria.

Genetics also significantly influence mitochondrial function.

Particular diseases such as Alzheimer’s, muscular dystrophy, diabetes, Lou Gehrig’s disease, and certain cancers are linked to genetic mitochondrial dysfunction.

However, diet is a key factor in optimizing mitochondrial function, limiting oxidative stress, and promoting ATP production through essential vitamins, minerals, and amino acids.

—-–

CoQ10 is the primary antioxidant in human cells

But what do antioxidants have to do with mitochondria and energy production?

  • Oxygen is a critical component in energy production and the oxidative phosphorylation process.
  • Antioxidants help protect mitochondria from any damage that can happen during this process – such as any strain on the cell from excess energy use.
  • This energy coupling leads to ATP formation as a carrier for both electrons and protons. And (bringing you back to biology 101 again), ATP can be converted into ADP—helping to support energy production further.
  • It is recommended that we get between 90-200 milligrams of CoQ10 per day. Foods rich in CoQ10 include soybeans, broccoli, peanuts, fatty fish, and oranges.

—-–

Lipoic Acid and Acetyl L-Carnitine work hand in hand to improve age-related decline in mitochondrial bioenergetics

In other words, they aid in the recovery of fatty acids, increasing energy production and metabolic rate while reducing oxidative stress.

  • Lipoic Acid plays a crucial role in recharging other important antioxidants for mitochondrial health, like CoQ10 and vitamin E.
  • Acetyl L-Carnitine (“L-carnitine”) is an antioxidant that scavenges free radicals and promotes liver detoxification while boosting T-cell activation to help maintain immune function.
  • We should strive for between 600-1,800 milligrams of Lipoic acid per day, and about 3g of L-carnitine per day.

—-–

Resveratrol induces pro-oxidant effects and antioxidant impact on mitochondria. 

Resveratrol’s benefits to cellular integrity are vast. Here’s how to get more of this invaluable antioxidant:

  • Resveratrol improves mitochondrial respiratory activity, boosting cellular reprogramming efficiency and cell growth.
  • Resveratrol is in many of our favorite Mediterranean diet foods, including red wine, blueberries, dark chocolate, and peanuts.
  • While there is no formal recommended daily dose of resveratrol, in order to see a biological effect, academics suggest a rather large spread of 5mg and 100mg per day.

—-–

Vitamin E‘s abundant health benefits

With regard to mitochondrial and cellular health, vitamin E has three key functions:

  • Vitamin E prevents thyroid hormone-induced changes
  • It significantly reduces the production of free radicals, and
  • Vitamin E also elicits beneficial reactions in our cells

Essentially, it is the cell’s first line of defense when it comes to protecting the mitochondrial membrane from the damage free radicals cause.

Aim for 15 mg per day just by simply mixing sunflower seeds, avocado, and kiwi in a smoothie.

Harmful Foods = Malfunctioning Mitochondria

To stress the importance of the above food groups for mitochondrial health, it is essential to understand just the number of functions that the mitochondria in your cells impact.

While diet alone cannot change illnesses from genetics or excessive toxic exposure, it can fortify your mitochondrial function and serve as a supplemental treatment for these diseases.

There are also foods we should avoid in excess, as they can adversely impact mitochondrial function:

Added sugars

Excess sugar is well known to have unfavorable effects on critical functions of our body, most notably our gut and brain health. This is no exception to your mitochondrial health.

Sugar inhibits the mitochondria from quickly burning energy, especially in fructose form. Sugar then winds up being stored as fat and producing damaging free radicals.

Be sure to balance your vegetable intake with the fruit servings in your daily diet and opt for whole fruits rather than processed fruit products.

Refined Carbs

Simple carbohydrates have also been found to be problematic with mitochondrial health.

White flour, when eaten, quickly turns to glucose once digested—it might as well be table sugar.

Mitochondria tend to function better on a lower carbohydrate diet, as they are able to efficiently create energy rather than frivolously burning junk. Try to keep carbohydrates between 225 and 325g daily.

For further reading and the latest research, refer to:

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How bad is alcohol for us?

Sitting down for cocktails and dinner with friends and family is so enjoyable on a Friday or Saturday evening after a long week. But after tuning into an episode of Dr. Huberman’s podcast on drinking’s effects on our health, we took a closer look into how our body processes alcohol.

As it turns out, Dr. Huberman was onto something. New research has shown that the nice little drink in your hand can have more detrimental effects on our brain and body than we originally knew. In fact, emerging studies reveal that even low levels of alcohol consumption can have significant negative impacts on health.

So we gathered information from recent studies to answer some important questions:

Maybe those weekend cocktails are not such a good idea after all…

Alcohol metabolism, toxicity & cancer risk

When ingested, alcohol – also known as ethanol – is metabolized by the liver. This process involves converting ethanol to acetaldehyde, a toxic compound that damages cells and tissues. The liver uses the enzyme alcohol dehydrogenase to break down ethanol into acetaldehyde, which is then converted to acetate.

While acetate can be utilized as an energy source, the intermediate production of acetaldehyde is harmful and contributes to the toxic effects of alcohol​.

The liver, being the primary site of alcohol metabolism, suffers significant damage from prolonged alcohol exposure. Acetaldehyde can induce oxidative stress, leading to liver inflammation, fatty liver disease, and cirrhosis over time​.

But the damage doesn’t stop there. Acetaldehyde can circulate through the bloodstream, impacting various organs and systems. And ethanol and its metabolites can damage DNA and promote carcinogenesis through several mechanisms, including oxidative stress and interference with DNA repair processes.

The effects of metabolizing ethanol also influence hormone levels, increasing estrogen levels, a risk factor for breast cancer. This is why alcohol consumption is associated with an increased risk of various cancers.

Alcohol’s effects on the brain

Alcohol’s influence on the brain is multifaceted, affecting both structure and function:

Neurodegeneration:

Chronic alcohol consumption, even at low to moderate levels (7 to 14 drinks per week), can lead to brain atrophy, particularly thinning of the neocortex and other critical brain regions. In fact, Huberman suggests that anything beyond two drinks a week has negative consequences. This structural degeneration can impair cognitive functions, including memory and executive functions.

Neurotransmitter disruption:

Alcohol acts as a central nervous system depressant, influencing neurotransmitter systems. It increases the activity of gamma-aminobutyric acid (GABA), an inhibitory neurotransmitter, while simultaneously inhibiting glutamate, an excitatory neurotransmitter. This dual action leads to the characteristic sedative effects of alcohol and impairs cognitive functions and memory formation.

Behavioral changes:

Alcohol reduces the activity of the prefrontal cortex, the brain region responsible for decision-making, impulse control, and social behavior. This suppression can lead to increased impulsivity, risk-taking behaviors, and reduced inhibition, contributing to alcohol-related accidents and injuries.

Mood and mental health:

Alcohol disrupts the balance of serotonin and other neurotransmitters involved in mood regulation. This disruption can exacerbate conditions such as depression and anxiety. Regular alcohol use can lead to a cycle of dependence and withdrawal, further complicating mental health issues.

Impact on the microbiome

Alcohol has a significant impact on the gut microbiome, the community of microorganisms living in our intestines.

Alcohol kills both beneficial and harmful bacteria, leading to dysbiosis (microbial imbalance). This disruption can cause “leaky gut syndrome”, where the intestinal lining becomes permeable, allowing toxins and bacteria to enter the bloodstream. This condition is linked to systemic inflammation and a host of health problems, including liver disease and increased susceptibility to infections.

Maintaining a healthy gut microbiome is crucial for mitigating some of alcohol’s negative effects. Consuming probiotics and fermented foods, such as yogurt and kimchi, can help restore microbial balance and reduce inflammation.

Strategies to mitigate the effects of alcohol

The scientific evidence outlined here underscores alcohol’s potential risks.

From neurodegeneration to mental health issues, leaky gut, and increased cancer risk, its deleterious effects seem frightening, and rightfully so.

But this can feel contradictory to the social norms that encourage moderate alcohol consumption, making it a real challenge to curb this habit. And for those who enjoy the taste, like a fine wine or specialty bourbon, implementing personal behaviors that support this research can feel stifling.

However, we can exercise a few healthy habits that can help our body recover from the effects of long-term alcohol consumption while instilling new, healthier behaviors now.

Hydration is key

Proper hydration and a balanced diet are essential for mitigating the acute effects of alcohol, such as hangovers. Alcohol is a diuretic, causing increased urine production and leading to dehydration. To counter this:

  • Drink plenty of water before, during, and after consuming alcohol
  • Electrolyte solutions can help replenish lost minerals and maintain physiological balance

Dietary choices

Certain foods and supplements can help mitigate alcohol-induced oxidative stress and support liver function:

  • Antioxidants: Foods rich in antioxidants, such as berries, nuts, and dark leafy greens, can help neutralize free radicals produced during alcohol metabolism
  • B vitamins: Alcohol consumption depletes B vitamins, which are essential for energy production and brain health. Supplementing with B vitamins, especially B1 (thiamine), B6, and B12, can help reduce some negative effects
  • Milk thistle: This herbal supplement has been shown to support liver health and protect against alcohol-induced liver damage​

Improve gut health

Maintaining gut health is crucial for mitigating the negative effects of alcohol on the microbiome. Strategies include:

  • Probiotics and fermented foods: Consuming probiotics and fermented foods, such as yogurt, kimchi, sauerkraut, and kefir, can help restore the balance of gut bacteria and reduce inflammation
  • Prebiotics: These are non-digestible fibers that feed beneficial gut bacteria. Foods rich in prebiotics include garlic, onions, bananas, and asparagus
  • Zbiotics is a genetically-engineered probiotic drink that mitigates the effects of alcohol by breaking down the acetaldehyde.

Limit alcohol consumption

Reducing alcohol intake is the most effective way to avoid its negative health impacts. Strategies to limit consumption include:

  • Setting limits: Establish personal drinking limits and stick to them. For example, limit consumption to a certain number of drinks per week
  • Choosing healthy, non-alcoholic alternatives: The popularity of non-alcoholic beverages is growing, offering many options that provide the social experience of drinking without the negative health impacts. Non-alcoholic beers, wines, and mocktails can be enjoyable substitutes

 

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Carrot soufflé

Carrot soufflé is a delightful dish made with carrots, milk, onion, sugar, butter, eggs, and a hint of cinnamon for added flavor. We then boil the carrots, blend with ingredients, and then bake until the dish is golden brown and set. For added texture and depth of flavor, consider sprinkling pecans on top, as well. Enjoy!

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

Carrot Soufflé

Yields 6 servings

Click here for printable version

Ingredients:

  • 2 cups cooked and pureed carrots
  • 2 Tbsp minced onion
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 Tbsp flour
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup milk
  • 3 eggs
  • 1/4 cup chopped pecans (optional)

Instructions:

  • Preheat oven to 350 degrees.
  • Beat all ingredients till smooth. Pour into 2-quart, lightly buttered casserole dish.
  • Bake, uncovered, for 45 minutes to an hour until center is firm to touch.
  • If adding pecans, take out dish at 35 minutes, top dish with pecans, and then put back in oven. Check for doneness every 5 to 10 minutes.
  • Pro note: Carrots may be cooked and pureed hours ahead of time. Just add 2 tsp lemon juice and cover puree tightly until ready to combine rest of ingredients.

Hungry for more knowledge?

Click on the posts below to sate your curiosity about where our food comes from. Bon appetit!

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Horseradish sauce

Horseradish sauce is a simple yet zesty condiment made from sour cream, prepared horseradish, mayonnaise, and a splash of vinegar, all seasoned with salt and pepper to taste. It’s easy to prepare, just be sure to let it chill for a bit to allow the flavors to meld. And voilà, a perfect companion for your beef dishes!

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

Horseradish Sauce

Yields 3/4 cup, enough for 8-12 servings

Click here for printable version

Ingredients:

  • 1/2 cup sour cream
  • 2 Tbsp prepared horseradish, drained
  • 2 Tbsp mayo
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp chives, finely chopped (optional)

Instructions:

  • In a small mixing bowl, stir all of the ingredients together. Refrigerate for up to 2 weeks, or serve after 2 hour of chilling. Before presenting, garnish with chives.
  • Note: If you enjoy more flavor, add more prepared horseradish to taste.

Hungry for more knowledge?

Click on the posts below to sate your curiosity about where our food comes from. Bon appetit!

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Holiday Krispie Wreath

Holiday krispie wreaths are a festive and fun dessert that can be easily customized for the season, like adding red and green M&Ms or using colored sprinkles to whatever suits you and your family’s tastebuds. You can easily shape this mixture into anything, including a star, a tree, or even just rolled into bite-sized balls.

No matter what you choose, these treats offer a delightful combination of gooey marshmallows and crispy, crunchy cereal, making them a favorite among children and adults alike.

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

Holiday Krispie Wreath

Yields 12 servings

Click here for printable version

Ingredients:

  • 1/2 cup butter
  • 1 (10 oz) package marshmallows
  • 1 tsp green food coloring, or as desired
  • 3 cups cornflakes
  • 3 cups rice puffs
  • Candies, for decorating

Instructions:

  • In a large saucepan or Dutch oven over low heat, melt the butter. Add the marshmallows and cook, stirring constantly, until the mixture is melted and syrupy. Remove from the heat.
  • Stir in food coloring. Add additional food coloring as desired. Add the cornflakes and rice puffs; stir until well coated.
  • Rub a small amount of butter between your hands to avoid sticking. Lay out a large platter and tip over the pan so all the contents come out. Quickly, shape the mixture into a large wreath. Garnish with candies (e.g., cinnamon dots, gum drops, mini marshmallows, M&Ms, sprinkles). Allow to cool completely before storing.
  • Tip: For individual portions, you can make 12 mini wreaths. When storing smaller wreaths, separate layers of wreaths with parchment paper to avoid sticking.

Hungry for more knowledge?

Click on the posts below to sate your curiosity about where our food comes from. Bon appetit!

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Baked Brie with Cranberry Compote

Baked brie is a sumptuous appetizer made with a wheel of creamy brie cheese, often wrapped in flaky puff pastry and topped with delightful ingredients like sugar, nuts, or fruit preserves.

In this version, adapted from Half Baked Harvest’s Pastry Wrapped Cranberry Baked Brie, we make a fresh cranberry compote with notes of all our favorite holiday scents, making it versatile for any festive occasion.

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

Baked Brie with Cranberry Compote

Yields 8 servings

Click here for printable version

Ingredients:

Cranberry Compote:

  • 1/4 teaspoon cinnamon
  • 1/2 cup orange juice
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 pinch sea salt

Brie:

  • 1 sheet frozen puff pastry, thawed
  • 1 8-12 ounce wheel of brie cheese
  • 2/3 cup chopped pecans or walnuts
  • 1 egg, beaten
  • coarse sugar, for sprinkling

Instructions:

  • To make the cranberry compote: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.
  • Then, preheat the oven to 425° F.
  • Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove the rind from the top of the brie (leave sides and bottom rind).
  • Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.
  • Bake for 20-25 minutes or until the pastry is deep golden brown. Serve with crackers or a sliced baguette.

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Here’s why we must vote…

This promises to be a very close race for President and many other state and local offices, so every vote counts. And our food and agriculture system has a lot at stake in this election…

We’re still without our long-overdue Farm Bill – the massive legislation that sets the ground rules for how our entire system for providing ample, affordable, safe and nutritious food operates.

This election could help clear the political air in Washington enough to allow this important piece of legislation to move forward – finally.

Food and agriculture have not been a prominent element of either presidential camp, apart from the expected vote-for-me rhetoric delivered in campaign swings through key farming states.

That’s probably because our food system continues to deliver a diverse, safe and nutritious supply of all the things our families want and need when they sit down at the dinner table.

The lack of prominent attention to farm and food in the national campaigns is a reflection of the success the amazing food system we have established over the years.

Other issues just seem to be more compelling than “tweaks” to a system that overall works very, very well. 

Overall Campaign Differences for Food & Ag 

This election may help clarify the future direction of the many, many policies and programs that help keep the system functioning. However, keep in mind that presidents have limited authority when it comes to agriculture regulation and policies. Congress determines most of these policies through the Farm Bill, which has been in a stalemate since 2023.

Both parties have issued platforms full of promises and noble intentions for food and agriculture, with ample pledges to all elements of the food chain, from the farm field to consumer plate. But exactly how many of those promises – and what kind of promises – actually will be pursued depends on the victorious presidential camp.

Harris/Walz

To many, the election of Kamala Harris signals a continuation of the basic direction of existing Biden-Harris Administration policies.

Accelerating a transition to a “greener” food system via environmental and climate goals would likely remain key elements of her administration’s agenda.

For farmers and food producers, efforts to help new, limited resource and/or socially disadvantaged producers would continue, as would the $42 billion spend on an underserved rural internet program.

Protecting consumer rights via the price of food also is expected to be a target, through a more aggressive approach by way of government attention to alleged price gouging.

Trump/Vance

Former President Donald Trump, in contrast, can be expected to take a more business-like approach, with less focus on the environmental and climate regulations, or for efforts to ‘manage’ the marketplace to control or bring down food prices.

A more aggressive approach to trade also might be anticipated, reflected in his campaign rhetoric of ‘getting tough’ with U.S. trading partners. That is an important issue for U.S. agriculture, which exported commodities and products worth $196 billion in 2022 and $178 billion in 2023. Improvements must be made to Reference Prices, Crop Insurance, Dairy Margin Coverage and Specialty Crop Insurance.

Trump will also invest in Starlink as the internet provider for farmers and rural America. This is cheaper than the $42 billion in infrastructure currently proposed with the Biden-Harris Administration.

A Deeper Dive into the Campaigns

To provide more context into the key differences of each campaign, we’ve compiled a summary from the recently-released Farm Bureau Presidential Candidate Questionnaire. We hope this helps you as we approach Election Day:

TRADE

Trump: Wants to end reliance on China for critical goods and strengthen American policies

During his presidency, he sent $28 billion to protect farmers from Chinese abuses. During his presidency he negotiated over 50 trade agreements to boost farm exports, create jobs, and support farmers. He replaced NAFTA with USMCA. Trump will not let states dictate or place barriers on their borders which makes it difficult for farmers to sell their products around the country.

Harris: Has stood up to unfair China trade practices as Vice President

She will not tolerate unfair trade from China or any competitor that undermines American farmers and ranchers. Regarding interstate trade, Harris will fight to reduce barriers and make it easier for farmers, ranchers, and other small business owners to earn a living and support a family off their hard work. She will modernize regulatory review/analysis and enhance public participation.

TAXES

Trump: Will protect the pro-farmer tax cuts from 2017

This includes the elimination of estate taxes, death taxes and family farm estate taxes. He will permanently keep in place the Trump Tax Cuts and Jobs Act.

Harris: Will end recently established tax cuts, thus raising taxes

This creates the foundation to form new tax codes that benefits the middle class and smaller farms and ranches.

LABOR

Trump: Will prioritize merit-based immigration

This means that those who are admitted to America contribute and strengthen the economy and the country.

Harris: Supports an earned pathway to legalization and eventual citizenship for agricultural workers

She will strengthen the H-2A visa program. The Biden-Harris administration invested $50 million to address agriculture labor challenges and protect farm workers by improving the immigration system.

CLIMATE & ENVIRONMENT

Trump: Believes that it is critical to ensure America has the cleanest air and cleanest water

He states that the American farmers are the Climate Champions of the world because they sequester more GHGs than what they emit during production.  He will also end the Green New Deal, dismantle the ‘net zero’ energy policy, and restore America’s energy independence.

Harris: Believes in a collaboration between farmers and government

The Inflation Reduction Act put $20b to help the agricultural community adopt and expand conservation strategies – all while saving money, and ensuring the wealthy pay their fair share in taxes and increasing productivity.

ENERGY

Trump: Committed to having the lowest cost of energy and electricity in the world – which will help American Agriculture

Part of this is ending market distorting restrictions on Oil, Natural Gas, and Coal. He believes in ethanol and exporting it around the world.

Harris: Sees a future of American energy security, independence, and clean energy economy creating jobs

She voted in favor for the $10b Inflation Reduction Act for rural renewable energy, rural electrification, loans to producers, renewable energy and domestic biofuels.

REGULATORY REFORM

Trump: Transparency and common sense are key guidelines

During presidency, he cut 7 regulations for every 1 new regulation, saving American households $11,000

Harris: Will fight to reduce barriers and make it easier for farmers, ranchers, and other small business owners to earn a living and support a family

The Biden-Harris Administration has pushed to improve and modernize the process of regulatory reviews, enhance public participation and improve regulatory analysis.

BIOTECHNOLOGY

Trump: Supports access to agriculture biotechnology and quick review so farmers can have faster access to innovation

The U.S.-Mexico-Canada trade agreement allowed farmers and ranchers expanded access to biotechnology and eliminated non-scientific barriers.

Harris: Has fought to expand biotech education and job training programs

Their administration will reinvest in agriculture research at land-grant universities for innovation and progress to farmers.

But no matter your political views…

Please get to the polls and be part of a nation-wide effort to bring some clarity and direction to the national and local policies that shape our daily lives – and sustain the most productive, responsive and efficient food system in human history.