Farm table restaurants Denver promote real food

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By Diane Adam April 2, 2017 No Comments on Farm table restaurants Denver promote real food

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Farm table restaurants Denver promote real food fight

 

Farm table restaurants Denver and throughout Colorado are ready to put up a fight for real food. In fact, there are some heavy hitters in the ring. Last week billionaire Kimbal Musk penned an essay about the changing landscape of  America’s farmlands.

Musk is the co-founder of The Kitchen, which started in Boulder and is on a mission to put real food on everyone’s plate. Sounds familiar, huh? Real food is fighting its way to the top.

So where is this demand stemming from? Here at farm to table restaurant Fooducopia we think it is coming from you the diner.

“Diners want good honest food and that starts with real food,” said Tim Lymberopoulos owner of Fooducopia.”People are now more interested in where their food is coming from. Is it local? Is it organic? These are valid questions that merit a trend toward real food.”

Another trend that is propelling real food into the ring is the downward spiral of food and chemicals. This toxic relationship forces the American people to put down their fork and demand healthy choices. “People don’t want to eat toxic food,” said Lymberopoulos.

In an earlier blog posted here, a new report debunked the myth that Monsanto and other companies continue to propagate—the need for pesticides to feed the world.

People want food void of any chemicals, additives and artificial preservatives. Or simply put, they want real food.

Another pioneer pushing for a better food system is Sara Brito. Co-founder of the Good Food 100 Restaurants, Brito is a longtime Coloradan and food industry veteran that wants to build a better food system.

Three times a day Americans choose what to put on their plate. Isn’t it nice to know that a fight for real food on your plate is taking place?

 

 

Denver restaurant you must try this April!

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By Diane Adam March 29, 2017 No Comments on Denver restaurant you must try this April!

Denver restaurant menu is a must for spring dining!

 

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Denver restaurant Fooducopia, a farm to table restaurant in Wash Park, celebrates the return of spring with its Centerpiece Menu for dinner. For the month of April, Fooducopia’s Centerpiece Menu will showcase Colorado’s Hazel Dell Mushrooms.

Heralded as “Colorado’s exotic mushroom farm,” Hazel Dell Mushrooms is a a certified organic farm located in Fort Collins, CO.

“We are very lucky to have a place like Hazel Dell,” said Executive Chef Richard Glover. “The  organic mushrooms are fresh and of very high quality.”

Masters of mushroom making

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Jim and Toni Hammond  brought organic gourmet mushrooms to Colorado back in the 1990s.

In 1993, Jim and his wife Toni Hammond sold their northern California operation and started a new farm in Fort Collins, CO. Over the years, they have added cultivation of several additional mushroom species including Shiitake, Crimini, Lions Mane, Royal Trumpet, Maitake, Piopino, and Cinnamon Cap. All of these varieties are grown organically in climate controlled buildings right here on Colorado’s Front Range.

In fact, Mushrooms contribute ‘Umami’ to food dishes— the 5th savory flavor characteristic.

Centerpiece Menu for April

Chef Richard pushes creativity to the max with this new menu. As a result, for starters diners will indulge in a warm brie with mild mushrooms and crostini. Follows is a wildly creative hot wild mushroom salad with a marsala vinaigrette to get the taste buds hopping. The next course will feature a baked polenta with wild mushrooms, asparagus, crispy sage leaves and smoked gouda. Diners will delight in a creative dessert that will feature a wild mushroom creme brulee with salted caramel gelato.

“Our passion is to connect our farm to table restaurant and the local organic producers to the dining experience,” said Tim Lymberopoulos, owner of Fooducopia.

Make reservations early

So be sure to make reservations here to enjoy  a localized dinner grown from Colorado’s backyard to your table.

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Monsanto myth debunked

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By Diane Adam March 12, 2017 No Comments on Monsanto myth debunked

Monsanto myth revealed in new report

 

 

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Growing up in a Greek-American household, bedtime stories did not include children’s books featuring animals, such as those in The Tale of Peter Rabbit. But rather my dad sailed us to the Greek islands through the world of ancient Greek mythology. My siblings and I championed Prometheus, who stole the fire from the gods to give to us mere mortals, or Pegasus, the beloved horse whose wings got too close to the sun. But my favorite is the myth of Sisyphus—punished for his craftiness and unlawfulness.

My dad, in his subtle Greek accent, recounted with vivid details the punishment that befell on Sisyphus for his deceitfulness. Forced day in and day out, Sisyphus rolled a huge boulder up a steep mountain only to see it miss the top and roll back down. Sisyphus’ punishment is a forceful reminder to examine truth versus myth.

At times, I would lie in my bed thinking, “why was he so stupid to lie in the first place?” Through the mind of a child, I quickly realized Sisyphus was to blame.

This week my mind drifted back to Sisyphus.

A new report by the Special Rapporteur on the right to food, presented to the United Nations Human Rights Council, debunked the myth that Monsanto and other companies continue to propagate —the need for pesticides to feed the world. To sum it up—Monsanto’s mouthpiece is a myth. It’s not truth but is a false idea that has poisoned the American mind and soil.

The report is a grim reminder that our food, which is loaded with pesticides, is not the way to feed the world. The report slams pesticides and the “catastrophic impacts on the environment, human health and society as a whole.” Particularly alarming is the exposure to the voiceless—children. “Children are most vulnerable to pesticide contamination,” the report states. It’s time to push for more good honest food. It starts at the farm to table restaurant.

One will never know the reason behind Sisyphus’ unlawfulness. But for whatever reason the punishment leaves Sisyphus defeated.

It is time to interpret truth through mythology and let Monsanto carry the huge boulder.

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Health benefits of mushrooms check this out!

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By Diane Adam March 7, 2017 No Comments on Health benefits of mushrooms check this out!

Health benefits of mushrooms exceeds late night cravings

The health benefits of mushrooms always seem to get a bad rap. It’s as if mushrooms are only known for a late night pizza topping or a late night party. But after taking a closer look—there is much to discover. In fact, the health benefits of mushrooms are overwhelming.

When I first set out to explore the powerful nutrients found in this fungi, I turned to our friends at Hazel Dell Mushrooms. Organic restaurant Fooducopia is proud to partner with Colorado’s Hazel Dell Mushrooms to bring diners the best possible organic mushrooms to their plate.

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Hazel Dell Mushrooms was started by Jim Hammond in 1980 in Sana Cruz, CA. The farm originally grew certified organic oyster mushrooms. At that time, the organic production method was chosen because of the demands of the mushroom species grown and due to a strong local organic market.

In 1993, Jim and his wife Toni Hammond sold their northern California operation and started a new farm in Fort Collins, CO. Over the years, they have added cultivation of several additional mushroom species including Shiitake, Crimini, Lions Mane, Royal Trumpet, Maitake, Piopino, and Cinnamon Cap. All of these varieties are grown organically in climate controlled buildings right here on Colorado’s Front Range. The farm is Certified Organic by the Colorado Department of Agriculture and is Food Safety/Good Agricultural Practices certified by the US Department of Agriculture.

“Most mushrooms are generally known to be rich in amino acids so that they can be used as a partial replacement for animal protein,” explains owner Jim Hammond. “In addition they are reputed to contribute ‘Umami’ to food dishes. This is the 5th savory’ flavor characteristic in addition to sweet, sour, salty, and bitter.”

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Owner Jim Hammond (left) and farm manager Jared Scherger in the harvest room.

Jared Scherger, farm manager at Hazel Dell Mushrooms, offered some great advice on anything having to do with mushrooms.

Tells us a little bit about the health benefits of the mushrooms you grow at Hazel Dell.

JS: Mushrooms are considered a superfood because they are jam-packed with a variety of beneficial vitamins and minerals. Among the beneficial vitamins found in mushrooms is Vitamin D. In fact mushrooms are one of the only foods, which naturally contain Vitamin D. They are also high in antioxidants and help to promote  healthy immune system function. 

Hazel Dell is organic. Why is this so important to you?

JS: Here at Hazel Dell we believe that organic farming is overall better for the health of our customers and the planet. As an organic farm we do not use any chemical fertilizers, fungicides or pest control products in our process. This is important because mushrooms are able to easily absorb pesticides and fungicides. We believe we are able to produce a healthier and tastier product through our organic farming methods. 

How do you encourage people to put mushrooms more into their daily diet?

JS: Mushrooms have so many different flavors and textures that they lend themselves to a wide variety of culinary dishes. We encourage our customers to be creative when cooking with our mushrooms. Try them as an alternative to meat in any of your favorite dishes. We also sell dried mushrooms and dried mushroom powders which can be incorporated into many dishes or used as a seasoning.

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Mushroom Pesto Sandwich organic crimini mushrooms, roasted red peppers, provolone & house-made pesto on Breadworks ciabatta bread.

So are you ready to give mushrooms the attention they deserve? Great! Be sure to start with Chef Richard’s mushroom entrees at Fooducopia. They don’t disappoint.

For breakfast I suggest the Wild Mushroom Benedict  wild mushrooms, organic tomato, spinach with mini moos goat feta & hollandaise.

For lunch I suggest the: Mushroom Pesto Sandwich  organic crimini mushrooms, roasted red peppers, provolone & house-made pesto on Breadworks ciabatta bread.

Who knows. . .you might end up with a new favorite—filled with healthful benefits, no less!

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Denver Restaurant Week Menu is Here!

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By Diane Adam February 23, 2017 No Comments on Denver Restaurant Week Menu is Here!

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