Hot Diggety Dog – July is National Grilling Month!

Keep it simple and delicious with these backyard BBQ Tips & Recipes from

Danielle Steak Sandwich

Danielle Steak Sandwich

Heat up your Weber and get ready for backyard barbecue season. Whether you’re hosting an Independence Day bash or just enjoying the sunset from your deck, grilling and summer go together like hot dogs and mustard., the premier online community for kosher cooking and living, welcomes National Grilling Month (a.k.a. July) with a slew of ideas, tips, and recipes for BBQ season.

“We love the relaxed vibe of summer that just makes everything seem easier,” said cookbook author Chanie Nayman, editor in chief of “Nobody wants to fuss much – especially in the kitchen. Anyone can and should make the most of barbecue season, no matter what their level of culinary expertise may be.”

It’s all about the burger. Case in point: in Six 3-Ingredient Burger Recipes, Nayman shows how easy it is to transform plain ground beef into something special with the addition of basic items you probably already have on hand, like onions, ketchup, and dried herbs – and no need to measure!

Speaking of burgers…If you want to take sliders to the next level and don’t mind doing a bit of prep work, this “beefed up” version of commercially available Barbecue Sliders is the starting point for Sam Adler’s over-the-top Garlic Bread Pull-Apart Mushroom Beef Sliders.

More of a dog person?  Check out Jenna Grunfeld’s twist on the frank in Make Your July 4th BBQ Low-Key Amazing as well as her brilliant “hot dog bar” idea, guaranteeing that everyone gets exactly what they want.

It’s not a BBQ without BBQ sauce. Danielle Renov’s may be your go-to source for a sauce that works not only with steak but also chicken, turkey, ribs, brisket, and even veggie burgers.

Grilled salad? Why not? Many veggies love an open flame – corn on the cob, portabella mushrooms, onions, bell peppers, asparagus, tomatoes, zucchini…the list goes on. Although this Grilled Vegetable Salad from Mishpacha Magazine’s Brynie Greisman calls for oven roasting, there’s no reason the grill can’t take some of the heat off.

Yes, even dessert can be tossed on the barbie. Nothing could be easier than Grilled Fruit with Whipped Cream and Streusel Topping, a delectable, parve creation by food writer and recipe developer Estee Kafra.

And to drink…okay, even the pros at can’t come up with any barbecued beverages. But Honeydew Granita with a Hint of Lemon is such an irresistible match for all things grilled, it would be a shame not to share it.

Six 3-Ingredient Burgers (courtesy of Chanie Nayman)

Enhance ground beef with these flavorsome trios.

  1. Splash of Soy sauce + sprinkle of fresh or dried basil + crushed garlic clove
  2. Squeeze of ketchup + hefty sprinkle of seasoned salt + splash of soy sauce
  3. Loads of sautéed onions + fresh parsley + kosher salt
  4. Diced raw onion + teriyaki sauce + dried mushroom powder (or if you’re not a purist, mushroom soup mix)
  5. Crispy beef fry + sautéed onions + hefty pinch of Trader Joe’s coffee rub
  6. Generous squeeze of sriracha + sprinkle of dried ginger+ dollop of Bone Suckin Sauce

Garlic Bread Pull-Apart Mushroom Beef Sliders (courtesy of Sam Adler)

You can use store-bought slider buns, or see recipe for homemade buns.

For sliders

2-3 Tbsp. olive oil

2 (13-ounce) packages Meal Mart Barbeque Sliders, defrosted

1 medium yellow onion diced small

1 (10-ounce) package button mushrooms, cleaned and sliced thin

1/3 cup  Baron Herzog Chenin Blanc or other white wine

3/4 cup chicken stock

1/2 cup non-dairy sour cream

salt to taste

  1. In a large skillet, heat two Tbsp. of olive oil over high heat.
  2. Add in the sliders, about 5 at a time, and sear 2 minutes per side. Remove from pan and set aside. Repeat with the remaining sliders.
  3. Turn the heat down to medium and add in the chopped onion and ½ tsp. salt. You may need to add in another Tbsp. of olive oil.
  4. Sauté for 5 minutes until the onions are soft and translucent.
  5. Add in the sliced mushrooms and sauté another 3-4 minutes until softened.
  6. Add the wine and chicken stock and stir, making sure to break up the bits that may be stuck to the pan.
  7. Bring the mixture to a boil, then reduce it to a simmer for about 10-12 minutes or until most of the liquid has evaporated and you have a thick sauce.
  8. Add in the parve sour cream, stir to combine, and turn off the heat.

For garlic “butter”

3 Tbsp. margarine or Earth Balance melted

1 tsp. garlic powder

2 tsp. minced parsley or 2 cubes Dorot Frozen Parsley

In a small pot, melt the margarine or Earth Balance. Add the garlic powder and chopped fresh parsley and stir. Keep on low heat.


  1. Place slider on bun and top with mushroom sauce.
  2. Cover the pan with foil and bake at 350 degrees F. for 15 minutes.
  3. Remove from oven and brush tops with “butter.” Serve immediately.

Jenna Grunfeld’s Hot Dog Worth Savoring

Simply buy some packaged beef “bacon” and wrap one piece around each hot dog before throwing it on the grill (or delicately placing, depending on your grilling style). For a fun serving idea, create a build-your-own hot dog bar with toppings such a sautéed onions, mushrooms, and diced jalapeño peppers. Everyone will be happy, and it’s less work for you!

Best BBQ Sauce (courtesy of Danielle Renov)

BBQ Sauce

2 tablespoons oil

5 cloves garlic minced

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons Gefen Tomato Paste

1/2 teaspoon allspice

2 teaspoons smoked paprika

2 teaspoons mustard powder

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

1/2 cup molasses

1/2 cup Bartenura Balsamic Vinegar

2 tablespoons Gefen Worcestershire Sauce (fish-free)

1 cup cider vinegar

2 and 1/4 cups brown sugar packed

1 (15-ounce) can Gefen Tomato Sauce

2 and 1/4 cups water

Add oil and garlic to a large pot and sauté over low heat. Add tomato paste, allspice, smoked paprika, mustard powder, garlic powder, and red pepper flakes, and stir to combine. Add the molasses, vinegars, Worcestershire sauce, brown sugar, tomato sauce, and water to the pot. Bring mixture to a boil, reduce heat, and allow mixture to simmer until it has reduced by half (about an hour).

Grilled Vegetable Salad (adapted from a recipe by Brynie Greisman)

For the salad

1 generous handful of Romaine lettuce leaves, torn into pieces

2 medium zucchinis cut into half circles

Handful of portobello mushrooms or 1 small box button mushrooms, cut up

1½ Tbsp. soy sauce

1 generous tsp. sugar

1 generous shake of garlic powder

cooking spray

1 carrot peeled into strips

½ avocado, cubed (optional)

sushi rice, to taste (see note)

  1. Prepare sushi rice according to package directions and reserve.
  2. Place sliced zucchini and mushrooms in a medium-sized container.
  3. Add soy sauce, sugar, and garlic powder and toss in container until coated.
  4. Spray vegetables with oil spray and grill for 10-15 minutes until they begin to wilt. Remove from grill and cool.
  5. Mix all dressing ingredients together until well combined.

For the dressing

3 Tbsp. mayonnaise

1 clove garlic, minced, or one frozen garlic cube

1 tsp. soy sauce

½ – 1 tsp. sugar

salt to taste


  1. Place veggies in a large bowl
  2. Add sushi rice to taste.
  3. Pour dressing just before serving and toss or serve with dressing on the side.

Grilling safety tips

  • Clean your grill and trays regularly to avoid flare-ups from grease or fat.
  • Never use propane or charcoal grills indoors.
  • Keep your grill away from the house, deck, and shrubs.
  • Keep decorations away from grill.
  • Prevent food poisoning from cross-contamination. Use separate plates and utensils for cooked and uncooked meat, and boil marinades before serving.
  • Keep charcoal starter fluid away from children and heat sources.
  • If using a gas or propane grill, check for leaks. Turn grill off immediately if you smell gas. If the smell continues, contact the fire department immediately and move away from the grill.

About is the premier site for kosher cooking and conversation and the place to go for all things kosher food. With thousands of recipes, unique and original cooking shows, articles and how-to guides, has something for everyone. Its massive, fully-searchable library lets users filter by holiday, type of cuisine, ingredient, level of difficulty, and even by chef. You can also search by dietary choices such as vegan, vegetarian, gluten-free, or dairy-free. There’s a menu generator to create a customized meal for any occasion, and a forum where users can ask the experts, share recipes, and exchange tips. Go to for more summer inspired recipes and outdoor tablescape ideas.

Taco! Taco! Taco!

Great Recipe Ideas for Summer

Tacos are the perfect food–uniquely versatile and great for breakfast, lunch, dinner… even dessert. Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike. Make it part of your summer plans!

Enjoy these two delicious recipes from the book:

Recipe #1: Jerk Chicken Tacos with Mango Avocado Salad
Servings: 4


For the marinade:
1 teaspoon ground cinnamon
1 tablespoon packed light brown sugar
¼ teaspoon ground allspice
½ teaspoon dried thyme leaves
2 cloves garlic, peeled and smashed
2 scallions, white and green parts only, thinly sliced
1 2-inch knob of fresh ginger, peeled and roughly chopped
2 Scotch bonnet or habanero peppers, stems removed and roughly chopped
¼ cup canola oil
1 tablespoon fresh lime juice
1 ¼ pounds boneless, skinless chicken breast

For the mango avocado salsa:
1 ripe mango, peeled and diced
1 ripe avocado, seeded and diced
¼ cup finely chopped red onion
¼ cup packed, fresh cilantro leaves, roughly chopped
1 teaspoon lime zest
1 tablespoon fresh lime juice

For the tacos:
8 corn tortillas, warmed

First, make the marinade. To a blender or bowl of a small food processor, add the cinnamon, brown sugar, allspice, thyme, garlic, scallions, ginger, peppers, oil and lime juice. Puree until smooth. Transfer the marinade to a gallon-size, sealable bag. Add the chicken, press out any excess air from the bag, then seal and turn to coat. Marinate for at least 1 hour and up to 24 hours in the refrigerator. For the mango avocado salsa, combine the mango, avocado, onion, cilantro, lime zest, and lime juice in a bowl. Toss to combine. Season with salt, as needed. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Once hot, remove the chicken from the marinade and pat dry; discard marinade. Season with a little kosher salt. Grill the chicken, turning once, until internal temperature reaches 165℉, 10 to 14 minutes total. Remove from grill and let rest 5 minutes before slicing. Serve sliced chicken in warmed tortillas and top with mango avocado salsa.

Recipe #2: Brown Sugar Chili Salmon Tacos
Servings: 4


For the salmon:
1 to 2 teaspoons chili powder
1 tablespoon packed light brown sugar
1 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
1 (1 pound) skin-on, wild salmon fillet

For the guacamole topping:
1 ripe avocado
2 teaspoons fresh lime juice
¼ teaspoon kosher salt
½ jalapeño, diced
1 scallion, white and light green parts only, thinly sliced
1 tablespoon fresh lime juice

For serving:
8 (6-inch) corn or flour tortillas, warmed
2 to 3 cups shredded green cabbage

Position the oven rack about 5 to 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray. In a small bowl, combine the chili powder, brown sugar, cumin, and oil. Place the salmon on the prepared pan, skin-side down. Sprinkle with salt then place in the oven and broil for 5 minutes. Remove from the oven and spread brown sugar mixture over the salmon, then cook an additional 2 to 3 minutes, or until fish flakes easily with a fork and in-ternal temperature reaches 145°F. While salmon is cooking, prepare the guacamole. Remove the avocado seed and scoop the avocado flesh out of the skin into a medium bowl. Mash with a fork then add the salt, jalapeño, scallion, and lime juice. Stir to combine. Using a fork, break salmon into large pieces. Portion cooked salmon among tortillas and top with guacamole and cabbage.
Tag your posts #tacotacotaco so we can see your posts!


SARA HAAS, RDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.

Written by Sara Haas
Foreword by Bryan Roof
978-1-57826-752-1, $20.00 paperback
978-1-57826-753-8, $12.99 eBook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.

If possible, please put a link for people to buy the book on Amazon:

Wedding Oak Winery to Open New Tasting Room in Burnet, Texas  

Wedding Oak Winery has entered a multi-year agreement with the Burnet Economic Development Corp. to lease the Badger Building and adjacent property on the Burnet County Courthouse Square. Wedding Oak Winery will operate a tasting room and winery production facility at 229 S. Pierce in the historic building, originally constructed in 1888. The new facility is scheduled to be open for guests by April, 2019.

“This is a great development for our winery, and for people who enjoy wine made with 100 percent Texas-grown grapes,” says Mike McHenry, managing partner, Wedding Oak Winery. “The new facility makes it easier for people to visit us, relish the experience, and purchase wine. The Burnet location is the third retail wine operation for Wedding Oak Winery, after our primary winery in downtown San Saba, and tasting room at Wildseed Farms Fredericksburg, all within the Texas Hill Country appellation. The partnership with Burnet EDC reinforces our determination to play a significant role in the ongoing economic growth of the Texas towns we all cherish.”

The Badger Building, which is undergoing significant renovations, is approximately 5,400 square feet with additional space in adjacent buildings for a total of 8,000 square feet to be occupied by the winery. The project will retain the historic charm of the building to exude a similar appeal as the winery’s primary location in San Saba.

In addition to the tasting room and production facility, the gracious facility will feature a large ground-level patio, shaded open-air roof top terrace, expanded event space and wine club members area. The new Wedding Oak Winery facility is conveniently located within two blocks of the heavily-travelled intersection of US 281 and Texas 29.

About Wedding Oak Winery

Wedding Oak Winery was established in May 2012 by viticulturist Mike McHenry and a group of friends with the passion to bring the burgeoning Texas wine industry to the heart of small town Texas. The historic 1926 tasting room and 10,000 case winery, located at the intersection of U.S. Highway 190 and State Highway 16, is a central part of the renaissance of San Saba. Wedding Oak Winery takes its inspiration and name from the majestic, 400-year-old oak tree, known as the Wedding Oak Tree, which grows about 2.5 miles northwest from the winery. With the its location at Wildseed Farms in Fredericksburg in 2016, and with the pending opening of the Burnet facility, Wedding Oak Winery offers Texas-grown wines of distinction from the top of the Hill Country appellation in San Saba to the heart of Wine Road 290. Wedding Oak Winery embodies the casual beauty, friendly personalities and relaxing hospitality that defines small town Texas, continuing the commitment to making Texas wines that celebrate our Texas terroir and wine-growing conditions. Connect with Wedding Oak Winery on the winery BlogFacebookInstagram, and Twitter.

Crowd-Pleasing Summer Entertaining

If you’re hosting a backyard barbecue, game night or TV show marathon with friends this summer, it’s helpful to have a plan in mind before diving in.

Consider these tips and recipes featuring Mrs. T’s Pierogies that can help make planning a breeze and allow you to kick back and enjoy the fun alongside your guests.

  • Master the Music. Set the mood as soon as your guests walk in with an upbeat playlist.
  • Add a Creative Twist to Your Menu. When you’re craving something real and satisfying – but want to keep things simple – reach for an option like Mrs. T’s Pierogies. Available in 16 varieties, including mini-size, these pasta shells, filled with creamy whipped potatoes, are loaded with flavor and perfect served alone or as part of creative recipes like a Farmers Market Mini Pierogy Salad. You can also grill them up like in this Mini Pierogy Slider Kebab recipe.
  • Create Self-Serve Stations. Arrange a buffet-style table to allow your guests to help themselves to food. It’s a simple way to ensure you get to enjoy yourself. Just remember to provide the necessary fixings at each station.
  • Bust Out Some Games. Whether it’s a game night or just a get-together with friends, keep games like cornhole or bocce ball on-hand to keep your soiree lively.

For more recipes perfect for entertaining, visit

Mini Pierogy Slider Kebabs

Prep time: 15 minutes

Total time: 20 minutes

Servings: 4-6

  • 1          box Mrs. T’s Mini Classic Cheddar Pierogies
  • 2          tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • 1          pound ground beef
  • 1 1/2    teaspoons Worcestershire sauce
  • 1          tablespoon minced red onion
  • 4          deli slices Colby Jack cheese, quartered
  • 4-6       skewers
  • 14        pieces curly leaf lettuce
  • 7          cherry tomatoes, halved
  • 14        cornichon pickles
  1. Heat grill or indoor grill pan to medium heat. Toss pierogies with oil and season with salt and pepper. Grill 8-10 minutes, flipping halfway through. Remove.
  2. In medium bowl, combine ground beef, Worcestershire sauce, onion, salt and pepper. Form into 14 equal sized patties.
  3. Add patties to grill and cook 3-4 minutes per side. Add one slice of cheese to each during last minute of cooking to melt. Remove and cool slightly to handle.
  4. To assemble: skewer one pierogy, flat-side down, then one piece of lettuce, tomato, pickle, burger and another pierogy, flat-side down, to sandwich it all together. Repeat with remaining ingredients.

Farmers Market Mini Pierogy Salad

Prep time: 12 minutes

Total time: 18 minutes

Servings: 4

  • 1          box Mrs. T’s Mini Classic Cheddar Pierogies
  • 1/2       cup white balsamic or cider vinegar
  • 1          small garlic clove, crushed
  • 1/4       teaspoon salt
  • 1/4       teaspoon dried oregano
  • 1/3       cup extra-virgin olive oil
  • 1          large tomato, coarsely chopped
  • 1          medium cucumber, seeded, if necessary, and coarsely chopped
  • 1/4       cup red onion, thinly sliced
  • 4          ounces feta cheese, crumbled
  1. Saute pierogies according to box directions; place in large bowl.
  2. In small bowl, combine vinegar, garlic, salt and oregano; whisk in olive oil until well-blended.
  3. Add tomato, cucumber, red onion, feta and vinaigrette to bowl with pierogies; toss to mix well. (Family Features)

Mrs. T’s Pierogies

Cook Dad James Bond’s Favorite Recipe!

This Sunday is Father’s Day and what better way to celebrate Dad than with a great dinner. Celebrity Chef Zipora Einav specializes in creative meals for important occasions. The below recipe will be a hit with your entire family (it just happens to be one of Pierce Brosnan’s favorites!).

By the way, let’s make everyday special for dad!

Pierce Brosnan’s Heirloom Tomato Soup with Succotash



6 Heirloom Tomatoes

1 Tablespoon Sherry Vinegar

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Fresh Lemon Juice

Salt and Pepper to taste


1-2 Garlic Cloves

1/2 Medium Sweet Onion

1 Cup Green Peas

1/2 Cup Fava Beans

1 Cup Corn Kernels

1 Tablespoon Fresh Lemon Juice




1) Boil water in a 6 quart pot. Blanch the tomatoes by placing them in boiling water for 3-5 seconds.

2) With a slotted spoon, remove the tomatoes and place them in ice water to cool for 30 seconds. Then peel the skins and remove the seeds.

3) Place the tomatoes, sherry vinegar, olive oil, and lemon juice in a blender and blend until smooth. Salt and pepper to taste.


1) Slice onions

2) Peel and slice garlic cloves

3) Heat the olive oil on medium heat in a frying pan. Add onions and saute for 2-3 minutes

4) Add garlic cloves to the onions. Heat for another 1  minute.

5) Add green peas, fava beans, and corn kernels to the frying pan and mix together with the garlic and onions. Heat for 2-3 minutes or until soft.

6) Add lemon juice.

Uncle Billy’s Brewery Introduces Texas Ruby Red Radler

Uncle Billy's Ruby Red Radler

Uncle Billy’s Ruby Red Radler

Just in time for the summer heat, Uncle Billy’s Brewery & Smokehouse, is introducing Texas Ruby Red Radler, a German-style beer blended with Texas-grown fresh ruby red grapefruit juice. This is the second summer seasonal beer released in cans by Uncle Billy’s Brewery for summer 2018. Select pint night events will be held in Central Texas in June and July to introduce this refreshing new beer.

Radlers, which trace their heritage back to the mid-18th century, are traditionally a mixture of beer and fruit soda or lemonade. Uncle Billy’s Brewery’s version of the radler introduces a unique Lone Star State twist to the traditional style with a squeeze of Texas ruby red grapefruit juice. The pale lager base is brewed with pilsner and Vienna malts, magnum and hallertau mittlefruh hops, resulting in a gorgeous pale-golden beer with a light pink hue.

Uncle Billy’s Texas Ruby Red Radler is crisp, clean, and bright with sweet grapefruit aroma. This lively carbonated, light bodied beer has a refreshingly well-balanced flavor with bready sweet malts, delicate noble hops, and bright grapefruit flavor. Highly sessionable at 3.7% ABV, it’s perfect for cooling off in the summer heat.

“Radlers have grown in popularity and we’re incredibly excited to release our first radler for Texans to enjoy,” says Bob Leggett, managing partner of Uncle Billy’s Brewery & Smokehouse. “The name radler is derived from the German word for “cyclist,” and this style of beer has long been associated with a quaffable beer to be enjoyed after cycling or other sports. We honor that tradition with an old timey penny-farthing bicycle featured on the can design. Whether you choose to sip our Texas Ruby Red Radler after sports, or while relaxing outdoors, we think you’ll love this incredibly vivacious beer with a punch of Texas grapefruit flavor.”

Uncle Billy’s Texas Ruby Red Radler Release Events

Uncle Billy’s Texas Ruby Red Radler will be featured at several launch events around Austin, including:

  • Thursday, June 14, 8-10pm, Indian Roller, 10006 Manchaca Road, Austin, TX 78748
  • Friday, July 20, 8-10pm, Bastrop Beer Co., 1008 Main Street, Bastrop, TX 78602
  • Thursday, July 26, 6-8pm, Whole Foods at the Domain, 11920 Domain Drive, Austin, TX 78758

Uncle Billy’s Texas Ruby Red Radler is widely available on draft and in 12-ounce cans at hundreds of bars, restaurants, and retail stores in Texas. Uncle Billy’s Brewery is distributed by Brown Distributing Co. Inc. in Austin; Favorite Brands in Dallas, Fort Worth and Houston; GLI Distributing in San Antonio; Keg One in the Hill Country; and Tri-City Distributors in New Braunfels, TX.

About Uncle Billy’s Brewery & Smokehouse:

Founded in 2006, Uncle Billy’s Brewery & Smokehouse is located in the heart of Austin’s funkiest restaurant row on Barton Spring’s Road and is inspired by William “Uncle Billy” Barton, whose 1830’s tract included the renowned springs. Uncle Billy’s offers the perfect combination of award-winning, craft beers, distilled spirits, hand-crafted cocktails, and delicious, slow-smoked Texas barbeque. Learn more at: and connect with Uncle Billy’s Brewery on FacebookInstagram and Twitter.

Leaders Call for ‘Revolution’ to Transform Global Food System

Photography courtesy of John Lygrell.

Leaders gathered at the fifth annual EAT Stockholm Food Forum called for a ‘revolution’ to transform the global food system and tackle one of our time’s biggest challenges.

Isabella Lovin

Isabella Lovin, Deputy Prime Minister of Sweden

“We need nothing less than a revolution,” said Isabella Lövin, Sweden’s deputy prime minister and minister for international development cooperation and climate, in her opening speech. “We need to steer our planet in a new direction and a new development paradigm that has the health of the planet and its inhabitants center.”

About half the world’s population is suffering from malnutrition and hunger is again on the rise globally. At the same time, overweight and obesity continue to increase, impacting more than 2 billion children and adults. Food production is also the biggest cause of global environmental degradation, with the agricultural sector being the single-largest contributor to climate change, deforestation and biodiversity loss.

With just 12 years to achieve the world’s most ambitious development targets – the UN Sustainable Development Goals –  there is an urgent need to transform our food system to put us on a path that will support a healthy world population and planet.

Dr. Gunhild A. Stordalen

Dr. Gunhild A. Stordalen

“Until now, we’ve had no goals, facts or narrative for the food system as a whole, to promote the health of both people and the planet,” said Dr. Gunhild A. Stordalen, the executive chair and founder of EAT. “To move forward, we must define a unifying factual baseline for food.”

The EAT-Lancet Commission on Food, Planet, Health will later this year release its report Healthy Diets From Sustainable Food Systems, marking the first collaborative effort to set global, scientific targets for a food system transformation. A key goal is to foster more constructive conversations, collaborations and help track change, Stordalen said.

Stubborn Optimist

Professor Johan Rockstrom

Professor Johan Rockstrom

Professor Johan Rockström, executive director of the Stockholm Resilience Centre, echoed Lövin’s call for a food system revolution.

Rockström and Sania Nishtar, co-chair of WHO’s high-level commission on non-communicable diseases, warned of troubling trends despite mounting international support for transforming the global food system. The prevalence of diabetes has doubled in the last 30 years and global shifts to unhealthy diets risk undermining the health gains of the past 50 years, said Nishtar.

Christiana Figueres,the convenor of Mission 2020, said that not enough progress has been made to meet climate goals for land use and food systems by the end of this decade.

“We won’t meet the 2020 goals for these areas,” said Figueres, who oversaw the 2015 Paris Agreement on climate. “That is a huge concern.”

Still, Figueres, a self-confessed ‘stubborn optimist,’ is encouraged by the increasing attention the world is paying to food system and land use issues.

“This whole topic has finally matured to the point where it is front and center,” she said. “That is a huge opportunity that we can’t afford to miss.”

About the Forum

EAT Stockholm Food Forum is taking place on June 11-12 2018 at the Quality Hotel Globe in Stockholm, Sweden. It is for the first time being jointly hosted by EAT and the Government of Sweden. With more than 600 delegates from over 60 countries, the forum is the largest to date.

Key goals of the event are to strengthen existing partnerships and forge new collaborations across a broad range of sectors and groups to compel science-led action, focusing on five main areas:

  • Shifting toward healthy diets
  • Sustainably managing lands and oceans
  • Eliminating food loss and waste
  • Technology that’s transforming our food system
  • Recipes for better yields and better nutrition

Speakers include experts from government, cities, business, academia, philanthropy, the culinary community and civil society, including Mission2020 leader Christiana Figueres, an architect of the historic Paris Climate Agreement; Kristalina Georgieva, CEO of the World Bank; Gilbert F. Houngbo, president of the International Fund for Agricultural Development; Sunny Verghese, co-founder and group CEO of Olam International; Sam Kass, former White House chef and policy advisor for nutrition in the Obama administration; Isabella Lövin, Sweden’s deputy prime minister and minister for international development cooperation and climate; Nikolai Astrup, Norway’s minister of international development; Mark Wilson, CEO of Aviva; HRH Crown Prince Haakon Magnus of Norway; Dr. Ibrahim Assane Mayaki, CEO of the New Partnership for Africa’s Development; zero waste lifestyle practitioner Lauren Singer, founder of Trash is for Tossers and Caleb Harper, director of the Open Agriculture Initiative at MIT Media Lab.

Raise a Toast

Eye-popping recipes worth sharing

It seems that taking pictures of mouthwatering food to share online is all the rage for social media users. Food is art, and toast and its trimmings can be the perfect canvas. Creating a social media-worthy slice requires a bit of creativity, some patience, quality and, of course, aesthetically pleasing ingredients.

The versatility and distinct flavor profile of California Ripe Olives make them an ideal ingredient to fuel your imagination and add an extra bit of finesse to your edible creation.

California farmers are responsible for producing more than 95 percent of the ripe olives consumed in the United States. From planting, pruning, harvesting and processing, they make sure the highest quality olives come from their farm to your table – one can at a time. Adding olives to any dish helps bring California sunshine into each bite.

Put your creativity to the test with these delicious designs. For more delightful and artistic recipes with California Ripe Olives, visit

Toast Like a Butterfly

  • 2          slices wheat bread
  • large butterfly cookie cutter
  • 1/2       avocado, mashed
  • salt, to taste
  • pepper, to taste
  • 1          cheese stick
  • 2          slices orange bell pepper
  • 2          thin slices red bell pepper
  • 6          black California Ripe Olives
  • 3          green California Ripe Olives
  • 1          sugar snap pea
  1. Lightly toast wheat bread and use cookie cutter to cut one wing from each slice.
  2. Mash avocado and mix with salt and pepper, to taste. Spread on both wings.
  3. Slice cheese stick to fit between wings and act as body of butterfly.
  4. Slice orange bell pepper into antenna and red bell pepper into thin slices to line body of butterfly.
  5. Slice black olives in half, lengthwise, and place on upper and lower portions of each wing. Slice green olives into rounds and place on middle of each wing.
  6. Decorate plate with quartered olives and place sugar snap pea in center.

Pro Tips for Creating Shareable Slices:

These pro tips can take you from toast trainee to skillful slice creator.

  1. Have a vision. Don’t be afraid to sketch it out.
  2. The base of your toast is everything. Pick a sturdy variety.
  3. Consider your ingredients and play with flavors, textures and colors. For example, try to incorporate both green and black California Ripe Olives for greater versatility.
  4. Shapes, colors and textures can add excitement.
  5. Toast is a small canvas, so consider the tools you’re working with and get creative.

A Toast to Summer

  • 2          slices white bread, toasted
  • 4          tablespoons cream cheese
  • 3          crackers, crushed
  • 1/4       cup sliced almonds
  • handful leafy greens of choice (green onions, parsley, cilantro or chives)
  • 2          black California Ripe Olives
  • 1          green California Ripe Olive
  1. Slice each piece of toast into a square and place one above other on plate.
  2. Spread layer of cream cheese on bottom third of lower piece of toast and cover spread with crushed crackers.
  3. Spread layer of cream cheese from lower-right corner to upper-left corner and, starting at bottom, layer sliced almonds on top of each other to create trunk spreading across both pieces of bread.
  4. Arrange greens into palm fronds at top of trunk. Use cream cheese as glue if they begin to slip.
  5. Arrange black olives and green olive as coconuts between top of trunk and base of leaves, covering bottom of leaves.

Singing in the Grain

  • 1/4       avocado, peeled and thinly sliced
  • 1          slice sourdough bread, toasted
  • salt, to taste
  • pepper, to taste
  • handful of green California Ripe Olives, sliced into rounds
  • 1          orange bell pepper, sliced
  • 1          red bell pepper, sliced
  • handful of black California Ripe Olives, sliced into raindrop shapes
  • 1          large sugar snap pea
  1. Arrange sliced avocado on toasted sourdough bread and top with salt and pepper, to taste.
  2. Slice green olive rounds in half and arrange in line beneath toast.
  3. Place one slice orange bell pepper below bread as handle and one small piece orange bell pepper above bread.
  4. Place one straight slice of red bell pepper on bottom edge of toast.
  5. Arrange black olive slices and sugar snap peas around toast as raindrops.

Walking in a Toasty Wonderland

  • 2          slices white bread, toasted
  • 2          tablespoons cream cheese, divided
  • 5          slices red bell pepper
  • 1          orange bell pepper, sliced small
  • 2          black California Ripe Olives, 1 jumbo and 1 medium
  • 5          small sugar snap peas, divided
  • 1          pretzel stick, cut in half
  • 3          green California Ripe Olive rounds
  • small snowflake cookie cutter
  • large snowflake cookie cutter
  • 4          slices gouda or white cheddar cheese
  • 8          cilantro or parsley leaves
  1. Slice one piece of toast into circle with 4-inch diameter.
  2. Slice second piece of toast into half-circle with 4-inch diameter, which will act as base of snow globe.
  3. Spread 1 tablespoon cream cheese onto bottom fifth of circular toast.
  4. Cover base of snow globe with slices of bell pepper, cut to correct width.
  5. Stack medium black olive on top of jumbo black olive and affix to toast with cream cheese.
  6. Add decorations to olive snowman by affixing two small sugar snap peas to body of snowman, pretzel stick arms to sides, small piece orange bell pepper for nose and two small dots cream cheese for eyes.
  7. Decorate base with green olive rounds and three sugar snap peas in center.
  8. Use cookie cutters to cut four small snowflakes and four large snowflakes out of slices of cheese. Arrange snowflakes around outside of plate and place cilantro leaves between each snowflake.
  9. Place remaining cream cheese in small plastic bag and cut small hole in corner. Pipe small dots on circular toast around snowman. (Family Features)

California Ripe Olive Committee

Sex and the City Dining Guide Celebrates Series’ 20th Anniversary

To celebrate Sex and the City‘s 20th anniversary on June 6th, the folks at have created a specialty dining guide highlighting many novelty locations chosen throughout the show’s seasons.


Check it out here:

This guide features 28 original restaurants from the series and seven locations that have become new eateries, as well as an easy-to-browse, interactive map of Manhattan. Take a chance to participate in celebrating the anniversary fun!

Summer Cocktails for White Wine Drinkers

In preparation for summer, Twin Liquors has crafted a menu of three cocktails perfect for wine drinkers, giving them the tastes they prefer but the refreshment they’ll need.

Classic Martini

Classic Martini

The Classic Martini is for the white wine drinkers who like crisp aromatic wines such as Sauvignon Blanc or Pinot Gris. Created with one part London Dry Gin plus one part Dry Vermouth and garnished with a lemon twist, this iconic cocktail is the perfect option for a crisp summer evening sip.

Classic Lime Daiquiri

Classic Lime Daiquiri

For the white wine drinkers who like sweet, dry, acidic and aromatic whites such as a Riesling, the Classic Lime Daiquiri is the perfect cocktail of choice. Using an Aged Rum with simple syrup and lime juice for a balance of sweet and tart, you’ll create a cocktail that’s ideal for an afternoon by the pool.

Sweet Violet Aviation Cocktail

Sweet Violet Aviation Cocktail

But for white wine drinkers who enjoy perfumed wines such as a Gewürztraminer, the Aviation is a must-try cocktail. To parallel the noticeable fragrances, use an aromatic Gin combined with Luxardo Maraschino Liqueur, fresh lemon juice and Créme de Violette for the perfect Aviation that’s sure to take you to new (summery) heights.

You can view Twin Liquor’s “Cocktails for White Wine Drinkers” blog post here.