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Fighting Fear of Our Food System

SPOILER ALERT: Your food is safe. We have one of the safest food systems in the world. In fact, we’re here updating and reposting this from several years ago with the continued, glowing outlook of our system.

Unfortunately, the news cycle hasn’t changed much either…some might say it’s gotten worse.  Just turn on any screen and get ready for a barrage of fear.  It’s nearly impossible to escape the constant avalanche of reports targeting a threat or cause for worry.

And if I don’t already fear the food, some people want me to feel guilty for not just what I eat, but almost for even eating at all.  

My So-Called Wrongdoings

Think I’m crazy?  Sit down in your local diner and order a meal.  Let’s go for comfort food: meatloaf, mac and cheese, and a side salad with Thousand Island dressing.  Oh, and some apple pie with ice cream for dessert.  A glass of ice water with lemon, and maybe a nice cup of really good coffee to cap things off.

So what have I just done here?  How does this food get me into a maze of controversies about human, animal and environmental welfare? 

Let’s look at it piece by piece, or bite by bite, if you prefer.

Let’s start with the meatloaf…

It’s hamburger, plus some breadcrumbs, some spices and maybe a few chunks of peppers or mushrooms.  Maybe I sprinkle some salt and pepper on it, and a touch of ketchup, just for flavor.

  • Should I be eating beef at all? It takes lots of water and feed grains to bring an animal to market.  It gave off a lot of greenhouse gas while it fattened up, too.  It may have been finished off for market confined in a feedlot, and maybe injected with antibiotics at some point.  It certainly didn’t enjoy the trip to the processing plant.  Dietitians tell me too much red meat will clog my arteries, or at least contribute to those extra pounds I seem to carry these days. And if I eat it more than five days a week, I might get Alzheimer’s.
  • I probably didn’t need all that salt, either. It could kick up my blood pressure.
  • And what was in those breadcrumbs? Were they from stale old bread they had lying around?  Was it made from GMO crops?  If so, should I worry?
  • What about those peppers and mushrooms? How do I know they were grown responsibly, without taking up too much water, or using too much fertilizer and pesticides?  And were the people who picked them paid fairly and treated well?
  • Did they add an egg to the meatloaf? My mom used to do that. But if they did, was that egg from a happy, free-range chicken? Was it fed antibiotics? How much cholesterol does the egg add?
  • Ketchup…organic tomatoes, or mass-produced in a hothouse or grown hydroponically in an indoor farm somewhere?  Picked by whom?  Were they paid fairly?  And using how much added sugar? What is ascorbic acid, or citric acid anyway, and why in the world is it in there?

Now I’m afraid to even think about the mac & cheese…

  • What grain did they use to make the macaroni? Is it also a GMO crop?
  • Is the cheese really cheese? What kinds of preservatives, colorings, flavorings and anti-coagulants are squirming around in there, just waiting for me to eat them up?

As for the salad…

  • Where in the heck did this Romaine lettuce come from? Should I worry about food poisoning?
  • And what about the tomato, and the cucumber, and that reddish stuff that looks like an onion…is it local? How did it get here?  How many hands have actually touched the food I’m about to eat?  Who checked to make sure it’s clean, fresh and safe?
  • As for the dressing, did it come out of a bottle or a 20-gallon vat somewhere?

You know, I used to love my apple pie…

Now I’m feeling a little squeamish about it!

  • Who is this mysterious Mrs. Smith, and just where is this bucolic Pepperidge Farm, anyway? How do I know it wasn’t some team of minimum-wage newbies on an assembly line churning out my mass-produced pie?
  • Just where did these apples come from?  How much sugar is in there?  Or is it high fructose corn syrup?  Or maybe some alternative sweetener made from the leaves of a plant the Aztecs once used to smoke to get high?  Is the crust an actual food, or maybe some form of biodegradable, flavor-enhanced cellulose?
  • The ice cream isn’t really helping, either. Did the cows who supplied the milk have drugs used on them to stimulate more milk production?  Were they treated humanely?  How was the milk handled?  How much sugar went into the mix in making this?  How much artificial flavor?

Maybe a sip of water will help calm me down…

But wait a minute.

  • Did this come out of the tap, or from a bottle? What kind of pipes are in the city’s water system?  Who checks the water for contamination, and for what kind, and when? And are there microplastics?  Will I get cancer from drinking this water?
  • And what about that slice of lemon? Did anybody wash that lemon before they cut it up?  How long has it been lying around waiting to be plunked into somebody’s water, or iced tea, or finger bowl?  Where did it come from, anyway?

Let’s just forget about the coffee…and the sugar or artificial sweetener I put in it, or the milk.  I no longer care where the coffee beans came from, or who picked them, or much of anything else.  I certainly don’t care if the milk came from a cow or an almond.  I don’t even want to think about how much energy was needed to cook all this, or to heat the hot water they will use to wash up.

Wasteful Worries

Now my appetite is pretty much gone, thanks to all this thinking I’ve been doing.  So what do I do with all this left-over food on the plate?

  • If I don’t do something with it, they will just scrape it off into the garbage and send it to the local landfill. It will decompose slowly, I suppose.  But while it does, it will generate still more greenhouse gas.  Food waste in landfills already accounts for 7 percent of all greenhouse gas emissions worldwide.  My contribution here could pollute the water table, if the landfill isn’t up to spec.  Am I more responsible for global warming if I eat this food, or if I throw it out?
  • Maybe the diner will call the local food bank and make sure the left-overs go to good use – you know, for a needy person, or a soup kitchen, or something like that.

Or maybe I just stop eating.

Phew….I just woke up from my nightmare.

But this sounds ridiculous, doesn’t it?

However, this is just a superficial look at some of the issues that surround the food we eat these days.

Actually, there are a great many more than these to consider….real, serious issues that people in the food sector wrestle with every day in trying to satisfy the public demand for safe, sustainable food.

OK, Now Here’s the Good News…

Educating worried consumers on our food system is one of the big reasons why we created this blog, so you’re in luck.

People want to know more about our food system: where their food comes from, how it is produced, how it is delivered, how we keep it safe and make it as wholesome as possible, and more.  We all need to know, and, frankly, we should know.  And thankfully, farmers have a great story to tell.

There is no way to adequately describe the commitment, the resilience, the innovative and entrepreneurial spirit of the men and women who produce, farm, ranch, and those who manufacture the food products, and those who prepare the food we need and want.

We look forward to continued innovation and advancement in our established food system. And what we hear is loud, clear and unequivocal faith in the future of food.

“This growing fear has the potential to sideline, deter, critical technologies that we already use, and derail technologies in the pipeline, that we already know how to achieve.”

– Former U.S. Secretary of Agriculture, Sonny Perdue

Never underestimate our farmers & food producers

When commitment, capability and capital converge combine with their oversight, look out. All things are possible — including food that people don’t fear, and a food system that doesn’t induce guilt.

If you want to learn more about how our food is grown, food safety, and food waste, take a look at these posts for more information. We hope this collection of posts puts your mind at ease so you can rightfully enjoy your food produced by some of the hardest-working people in the world:

Farming and production:

Food safety:

Food waste:

Government resources:

Maybe our food system isn’t perfect yet. We need all the intelligence and technologies possible to feed a growing population while regenerating the land.

We’re doing a better job today than we did yesterday, and we’ll do a better job tomorrow than we do today.

Indeed, it’s a great big world of possibilities — except maybe for a decent-tasting diet cola.

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New Ag Leadership Faces Tough Agenda

The shock waves from Donald Trump’s surprisingly big victory in the presidential election were still rippling across Washington when speculation began about what the change in administrations will mean for agriculture.

Change is in the Air

No matter how many of the rumors prove to be true, it’s certain the changes at the White House — and on Capitol Hill — will usher in a new and somewhat different approach to policies and programs for farmers and everyone else along the food chain from dirt to dinner.

The most immediate effect when the 119th Congress now set to convene January 2, 2025, will be a shift in committee chairs from Democrat to Republican in the U.S. Senate. The Agriculture Committee, now with Sen. Debbie Stabenow (D-Michigan) as chair, will see the top spot likely pass to the current ranking Republican committee member, Sen. John Boozman (R-Arkansas).

“It is clear voters have demanded new leadership in the Senate and a return to the agenda President Trump has fiercely championed,” Boozman said after the election results were announced.

Boozman continues, “I look forward to helping the president-elect and this incoming Republican Senate majority restore prosperity, border security and public safety. The Senate Agriculture Committee will refocus on strengthening our rural communities and we will provide farmers and ranchers the policies and support they desperately need to remain viable.”

Rep. Glenn Thompson (R-Pennsylvania) is expected to retain the chair. Thompson’s long family history in the dairy industry has been highly valuable in his more than a decade as an agriculture committee member, and as ranking minority member.

Nonetheless, efforts to enact the long-overdue Farm Bill in the lame-duck session planned for the final weeks of 2024 aren’t expected to produce legislation. Key legislative issues with higher political priorities – such as continuing government funding and hurricane relief – will make strong demands on the limited time remaining this year.

Just as important, the two parties remain divided on several key Farm Bill issues, mostly on where and how to spend the enormous amounts of money involved in the omnibus legislation, including funding for the increasingly expensive Supplemental Nutrition Assistance Program (SNAP, now at about $113 billion per year) and ambitious green-oriented programs.

Who Will Be Secretary of Agriculture?

Several well-known names have been floated as possible replacements for current Secretary of Agriculture. But few if any observers are ready to place a big bet on any individual as the Trump team evaluates and begins to fill all cabinet positions — including State, Treasury, Defense, Attorney General, Interior, Agriculture, Commerce, Labor, Health and Human Services, Housing and Urban Development, Transportation, Energy, Education, Veterans Affairs, and Homeland Security.

At the top of the Ag Secretary speculation list is Rep. Thomas Massie (R-Kentucky). Massie has commented publicly that he is “open” to taking the top USDA spot in the next Trump Administration. Massie’s growing close relationship with Trump supporter Robert F. Kennedy, Jr., also has been carefully noted by observers of the Washington political jungle.

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“President Trump’s resounding victory secured a mandate for big ideas like reversing chronic disease, conserving our land and empowering farmers,” Massie said in post-election comments cited by the Lexington Herald-Leader. He went on to note that no offer had been made from the Trump team as yet, despite suggestions of his leading candidacy from another prominent name in agricultural circles – Joel Salatin.

“I’ve been contacted by the Trump transition team to hold some sort of position within the USDA and have accepted one of the six Advisor to the Secretary spots,” Salatin wrote in his blog.  “My favorite congressman, Thomas Massie from Kentucky, has agreed to go in as Secretary of Agriculture.”

Salatin has gained fame – some say notoriety – for his maverick approach to farming and farm policy in general.  He is a prolific author on food issues, an active farmer and self-professed “Christian libertarian environmentalist capitalist lunatic farmer.”

Consider just a few of the titles of Salatin’s list of publications:

  • Folks, This Ain’t Normal: A Farmer’s Advice for Happier Hens, Healthier People, and a Better World  – sustainability and food production, local food systems
  • The Sheer Ecstasy of Being a Lunatic Farmer – farming in real life, and the benefits of sustainable farming
  • Everything I want To Do Is Illegal: War Stories from the Local Food Front – the different ways food policy shapes our food-choice freedom
  • The Marvelous Pigness of Pigs: Respecting and Caring for All God’s Creations – the link between pig raising and closeness to God
  • You Can Farm: The Entrepreneurs Guide to Start & Succeed in a Farming Enterprise – farming opportunities for true entrepreneurs

His family cleared land and set up successful diversified farming operations in Venezuela before coming to America, where they began farming in 1961 in Virginia. As a high school student, Salatin began his own business enterprise, selling a variety of farm products in local markets.

Salatin today operates Polyface Farm in the Shenandoah Valley of Virginia, raising livestock and selling meat, and generally promoting a “totally free market… without government regulations.”  His works champion policies designed to give farmers more control, allowing individual leadership in conservation and responsible environmental stewardship. His outspoken views and energy seem to resonate strongly with the Trump camp, regardless of his future official or unofficial role within the new administration.

But Massie remains far from the only name mentioned for the USDA top spot

Another contender may be former Rep. Mike Conaway, the former chair and ranking member of the House Agriculture Committee, who left Congress in 2021. His supporters cite two important advantages for the former West Texas legislator.  One is his robust experience in dealing with the last Farm Bill and all its political machinations.

Perhaps equally important, Conaway served as chair of the House Ethics Committee and the House Intelligence Committee during its investigation of Russian interference in Trump’s 2016 campaign. His leadership in presenting a finding of no collusion between Russia and the Trump campaign was noted then – and no doubt remembered by a President who values and rewards loyalty.Southerners note that in his last Administration,
Trump tapped former Governor George “Sonny” Perdue as USDA Secretary. Perdue served just as loyally through the tumultuous period of trade relations between the United States and China, even as the rising tensions cut deeply into exports of U.S commodities to China. USDA estimated that the tariff wars accounted for 95 percent of the $27 billion decline in farm exports between mid-2018 and late 2019. USDA also noted that soybeans made up 71 percent of the lost trade.
Perdue moved on to become chancellor of the University System of his home state of Georgia. But another Georgia name also has surfaced in the leadership discussions – Vincent Mearl Duvall – know far and wide in national agricultural circles as “Zippy” Duvall. (The noteworthy nickname allegedly is linked to his Caesarian birth.)
Duval is a third-generation farmer, beginning in dairy and expanding into production of beef cows, broilers, hay and other commodities. In his spare time, he also is President of the American Farm Bureau Federation – the largest general farm organization in the United States. He comes from a major agricultural state producing 40 different commodities and has traveled extensively across all parts of the U.S. farming system.
His supporters also note that his professed strong religious faith is very much in line with the values espoused by the President-elect. “I’m going to get up every day and do that, for you. We are the strength and the hope for this country and all around the world because we will provide the nourishment. There’s no human right more precious than the right to eat,” he told Farm Progress. “I believe we’re here as farmers to be stewards to God’s great works.”

What Challenges Will the New Ag Leadership Face?

Whoever wins the leadership derby will face a daunting list of challenges.

Farmers worry about soft commodity prices and tough competition for foreign sales. Most also point to the uncertainties created by the failure to pass the omnibus Farm Bill, and the continuing deadlock on spending priorities and decision-making authorities for remaining unspent “green” dollars authorized by the Inflation Reduction Act of 2022.

But the elephant in the barnyard in a new Trump Administration is clearly trade.

The President-elect repeatedly stated his intention to impose tariffs on imported goods — including a possible blanket 60 percent tariff on imports from China.

As of Oct. 31, U.S. soybean sales for export to China in 2024-25 were a 16-year, non-trade-war low.

Further, China accounts for only 44% of total U.S. soybean sales, an 18-year low when once again excluding the trade-war years of 2018 and 2019.

– Reuters, November 8, 2024

In 2022, China was sending $536 billion in exports to the United States; last year it had dropped to $427 billion. U.S. exports to China totaled about $150 billion.

Lower-level tariffs for other imports also have been reported, but regardless of the final level of any such new tariffs, the farm community fears resumption of another disruptive and costly trade war with the world, and in particular China. The lingering effects of trade conflicts with China in the first Trump Administration are still with farmers, particularly soybean farmers. With higher tariffs on sales to the United States, China simply turned to other suppliers.

Brazil has emerged rapidly as a major competitor for the United States in international markets, including the important China market. Brazil in 2022 passed the United States as the world’s largest soybean producer, with 120.7 million tons of bean production, compared with 116.4 million for the United States. Brazil’s soybean acreage is projected to grow to 117 million acres in the coming year. The United States is projected to harvest 86.1 million acres, according to USDA.

The United States and Brazil supply over 80 percent of soybean global exports, while China accounts for about 60 percent of total soybean imports. Soybeans are the largest agricultural commodity exported to China by both the United States and Brazil. Over the last five years, Brazil has come to depend on the China market, with almost 75 percent of their exported soybeans headed to China.  For the United States, that figure is more like 50 percent.

Trump’s first administration kept farmers onside with generous subsidies to offset lost U.S. sales to China from the trade war. Soybean farmers received $5.4 billion more in aid than they lost in price impact, a University of California-Davis study found.

 Another trade war could cost soy farmers $3.6 billion to $5.9 billion in annual production value, depending on how the dispute plays out, according to an October study from the National Corn Growers Association and American Soybean Association.

For corn, Brazil overtook the U.S. as China’s top supplier in 2023, just one year after Beijing approved purchases from the South American agricultural powerhouse.

 – Reuters, November 7, 2024

Biofuels: The other elephant in the room

The nomination of former New York Rep. Lee Zelden as head of the Environmental Protection Agency (EPA) adds to the evidence of a much stronger focus on strengthening U.S. energy production through expanded oil and gas production. Zelden has publicly noted President-elect Trump’s desire for EPA to play a significant role in re-establishing what he called “energy dominance.”

Zelden was among many Republicans voting against the 2022 Inflation Reduction Act and previous green-focused Biden legislative initiatives. Environmental advocacy groups have given him very low approval ratings – unlike President-elect Trump’s high opinion of him.

Agriculture’s greatest stake in Zelden’s role as EPA head may be his approach to the standing focus on biofuels as a key element of Biden’s green agenda.  Currently, roughly 40 percent of U.S. corn goes into production of ethanol and other biofuels, and as much as 46% of the U.S. soybean crop.

Any shift toward greater reliance on traditional fossil fuels as a cornerstone of U.S. energy policy has the potential to create significant bearish pressure on commodity prices – at a time farmers already cite the adverse effects of soft commodity prices on their economic vitality.

Added to the possibility of economic fallout from renewed trade tensions with China under a new Trump administration, the farm community is closely watching the growing roster of policy leaders sharing Trump’s views and priorities – and perhaps holding its collective breath.

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Perfectly Roasted Beef Tenderloin

Beef tenderloin is a luxurious cut of meat that requires just a few key ingredients for a perfect roast: a whole beef tenderloin (aim for the chateaubriand – a fancy name for the fatter end of the loin), salt, freshly ground black pepper, avocado oil for searing, and unsalted butter mixed with garlic and herbs for added flavor.

To prepare, it’s best to let the tenderloin come to room temperature. When roasting, keep an eye on the temperature until it reaches your desired doneness, and then let it rest for at least 10 minutes before slicing to ensure juicy perfection!

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!

Beef Tenderloin

Yields 8-10 servings

Click here for printable version

Ingredients:

  • 4-5 pounds whole beef tenderloin, trimmed and tied
  • 1/4 cup olive oil
  • Coarse salt
  • Freshly ground black pepper
  • A few springs of rosemary, thyme (optional)

Instructions:

  • Let the loin rest on the counter for 1-2 hours, uncovered.
  • Preheat oven to 450 degrees.
  • Rub the meat all over with olive oil and then generously with salt and pepper, to taste.
  • Spread herb sprigs in center of roasting pan or baking sheet and place loin directly on top.
  • Roast the loin for 15 minutes, then — without opening the oven door — turn the heat down to 325 degrees.
  • Wait 20 minutes and then check temperature. Check for desired doneness every 5-10 minutes.
  • Once at desired temperature, let rest for at least 10 minutes before slicing.

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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.

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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?

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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.

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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.

Hungry for more knowledge?

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