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A Member of Edible Communities

Harvest to Holidays 2019 No. 34

Organic Farming the Future of Everything

Fit Foodie


In Season


Contents Harvest to Holidays 2019

14 Features

In Each Issue


Thaddeus Barsotti of Farm Fresh To You - An Interview


Editor’s Note


Mocktail Mixology


In Season


OC Farmers’ Markets


Our Advertisers


By Gina Mullins-Cohen

By Michele Jacobson

The Fit Foodie By Mareya Ibrahim

By Gina Mullins Cohen

By Gina Mullins Cohen

2 Harvest to Holidays 2019 www.edibleorangecounty.com


Contents Harvest to Holidays 2019



Mocktail Recipes by Michele Jacobson 16

Rosemary Lemonade


citrus mock old-fashioned


Seedlip Marti-no


Abstinence on The Beach


Pseudo Sangria

19 Aloe-Cukie Recipes By Mareya Ibrahim 21

Veggie Beetballs


Baked Egyptian-Style Falafel


Bison Kofta Burgers


Cover Photo: Thaddeus Barsotti 4 Harvest to Holidays 2019 www.edibleorangecounty.com

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Harvest to Holidays Fall 2019 2012


Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year

It’s Festival Time and That’s Not Alll! Autumn is my favorite time of year and October is my favorite month in Southern California. The sky is bright with sunshine, the weather warm with hints of an upcoming chill and the days grow more precious as they drift slowly into Winter. There is also the lively side of autumn – the fall festivities that are just about everywhere! Festivals and events pop-up throughout each week, one after the other. Each one characterized by a unique disposition and usually – a lot (a lot!) of excellent food. There are several must attend autumn events in Orange County that I’d like to share with you. Some, I’ve attended and other have come to me through first-hand recommendations by trusted friends. First, the Irvine Global Village Festival, October 12-13, at the Great Park. This is a fall festival comes with global cuisine, artisan’s marketplace, music, Kids Village with crafts, interactive activities, seek-a-treat, and a petting zoo. A fun excursion, southeast of Orange County, is the Borrego Days Desert Festival October 1820. This annual event includes a Saturday morning parade through town on Palm Canyon Drive with numerous, lively marching bands, floats, decorated golf carts and equestrian groups. Don’t forget Scarecrow Days in Fallbrook from October 9 – 31, or the Harvest Festival in Chino where you can plant seeds and milk a cow or two – just in case you haven’t done that. There are two fun festivals take place in Buena Park. Silverado Days, from October 18 – 20, at William Peak Park and the Arirang Festival of Orange County October 3-6, where you can celebrate culture and heritage through lively song, dance and food. This international event features Korean, Mexican, Filipino, Chinese, and Vietnamese cultures. Experience the open-air market and food court, music and dance performances, senior and youth talent shows, traditional. There is much to do this season and traveling to festivals is only the beginning. There is, after all, all things pumpkin! Pumpkin carving, pumpkin pie baking (and eating), and pumpkin latte drinking! The flavors of fall are plentiful and never to be ignored. If you want to try some new flavors, jump to Michele Jacobson’s feature, “Mocktail Mixology”, on page 14, on non-alcoholic beverages fit for any season and anyone. Be sure to try some of the recipes she shares with us for the full effect. The Fit Foodie, Mareya Ibrahim, has a thing or two to say about the newest veggie craze seizing the world of meatless burgers. Her views on the subject are strong and she offers us three tantalizing alternatives to the new meatless meat, each one easy to make and oh - so delicious. Don’t forget to read our cover feature on the humble beginnings of the Capay Organic Farm and the growing business Farm Fresh To You. I had the honor to interview Thaddeus Barsotti, Co-CEO and Chief Farmer in early September and the dream and lifework behind this family business is sure to inspire you. Before you dig into these pages, however, take a moment to look outside. Take in the sun. Take in the clear fall sky and remember to eat good food, laugh a lot and choose to be happy.


Orange County® Published by Eclipse Media Partners, LLC Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 310-721-3093 | 949-315-6445 Bill Cohen Editor: Arts and Culture 310-721-3093 | 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 310-721-3093 | 949-315-6445 Kim Mabon Creative By Design Creative Director kim@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design kim@creativebydesign.net Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 Judy Warfield Advertising Sales Manager jcwarfield1@gmail.com 619-820-1346 No part of this publication may be used without written permission from the publisher ©2019. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

–Gina Mullins Cohen

6 Harvest to Holidays 2019 www.edibleorangecounty.com

In Season

Autumn By Gina Mullins-Cohen

Apples Artichokes Asparagus Basil Beans, Green Beets Broccoli Brussels Sprout Cabbage Carambola Carrots Cauliflower

Celery Chard Cherimoyas Chili Pepper Citrus:  Grapefruits,   Lemons,   Tangelos, Tangerines,   Valencia Oranges Collards Corn

Cucumber Eggplant Grapes Guava, Pineapple Kale Kiwi Kohlrabi Lettuce Mushroom

8 Harvest to Holidays 2019 www.edibleorangecounty.com

Mustard Okra Onion, dry Onion, Green Passion Fruit Peaches Peas, Black-eyed Peppers Persimmons Pomegranates Potatoes Raspberries Sapote Spinach Squash, Summer Squash, Winter

Tomatillos Tomatoes Turnips Yams


Harvest to Holidays 2019



s u e d T had i t t o s r Ba CHIEF FARMER AND CO-CEO By Gina Mullins-Cohen


reated over 30 years ago, the Capay Organic Farm began with a mere 20 acres of star thistle and a shared dream of organic and sustainable farming by Kathy Barsotti and Martin Barnes. This dream became reality and today is a family tradition thanks to the children who grew up on the farm – the children Kathy and Martin raised. Kathy Barsotti started Farm Fresh To You, a Community Supported Agriculture (CSA) farm box program in 1992, and with the support of a handful of customers and the innovation of direct-home delivery, the business flourished. Today Farm Fresh To You, donates over 100,000 pounds of organic produce to local food banks and with the help of their loyal customers, provides over 10,000 farm boxes to families and people facing hunger.

10 Harvest to Holidays 2019 www.edibleorangecounty.com

Early in September, Edible Orange County spoke to Thaddeus Barsotti, Chief Farmer and CO-CEO of the burgeoning business and the result of that long-ago dream – Farm Fresh To You.

Edible Orange County: What was the motivation behind your desire to be an organic farmer?

As farmers become more connected to their communities, it becomes their job to further connect their harvest to all people.

Thaddeus Barsotti: I was born and raised on an organic farm, and it wasn’t until I was in college that I realized that there are not a lot of people who grew up like that! After we lost our mother to cancer, my brothers and I all agreed to keep the farm going.

Edible OC: How has the farming industry changed since your farm was founded? Barsotti: The goal in starting our organic farm in 1976 was to transform the food system. At the time, organic farming was very small, making up only 3% of US agriculture. We are excited to see that the organic movement has grown tremendously since then, and

that the Food Revolution is continuing to gain momentum. Local sourcing and sustainability are now, more important to people. Today, we keep with our parent’s vision by continuing to transform the food system by connecting consumers with the land the grows their food in a transparent and convenient way.  

Edible OC: Has the organic produce grown at your farm changed the life of anyone in particular?

Barsotti: As farmers become more connected to their communities, it becomes their job to further connect their harvest to all people – even those who find it difficult to pay for the healthy food they need to nourish their families. Our farm has been making donations to local food banks for a long time. Through these relationships we were able to create our Donate-ABox program in 2014 that has allowed us to grow the good we can do. In addition to our farm’s donations, it is now easy for anyone to donate healthy, nutritious produce to our partner food banks. We continue to add more food banks each year, and are now up

12 Harvest to Holidays 2019 www.edibleorangecounty.com

to 10 partners, and over the 5 years since the program’s inception, we have donated over 1 million pounds of fresh produce! We are humbled by the generosity of our customers and community members in support of this program.

Edible OC: You also deliver fresh organic produce directly to one’s front door. How do you ensure the produce that is delivered is fresh when you ship throughout the state of California? Barsotti: In 2007, we expanded our agricultural roots and began farming in areas of Southern California, as the warmer winters allowed us to lengthen our growing season and extend the availability of some of our most-loved heirloom and traditional crops to those looking for trusted, organic produce. Our childhood experience gave us the understanding of season and locality and differences among farms producing the food. We grew up in this business, so we understand how sensitive produce is and how aggressively you need to get it to the customer as quickly as possible.

Edible OC: You encourage wellness programs and promote the philosophy of Eat Well Be Well. You also promote a workplace wellness program that I’ve heard is popular. Can you explain how that program works and why workplace wellness is important? Barsotti: We know that workplace wellness is important and can be a very significant benefit to employers. Our unique farmto-table workplace wellness program is a proactive, solutionoriented benefit making healthy eating more cost-effective and convenient for employees. Farm Fresh To You offers special promotions & ongoing benefits to organizations to keep teams fueled, engaged and healthy. Whether it’s a small office or a large

We grew up in this business, so we understand how sensitive produce is and how aggressively you need to get it to the customer as quickly as possible.

corporation, we offer a variety of convenient and customizable options as part of our robust wellness program. We’ll set up cooking demos and health fairs, office farm box deliveries, an employee stipend program, and more. The program is simple to implement and well-loved by both employees and their families.

Edible OC: Why is organic farming important to our future? Barsotti: Organic and sustainable farming are the building blocks to a better food system – the systems that will nurture the unborn generations from whom we are borrowing these resources. Our mother was a very principled person, and we grew up learning to respect life, human beings and nature. That comes through in our company and what we are proud to deliver.


Information on Farm Fresh To You can be found at: www.farmfreshtoyou.com Harvest to Holidays 2019


o M 14 Harvest to Holidays 2019 www.edibleorangecounty.com

l i a t k c o ogy • • ix ol


By Michele Jacobson

Why for the mocktail? Let me count the ways…if you are: ✔the designated driver, ✔too old to day drink, ✔pregnant or nursing, ✔abstaining from alcohol for medical or dependency issues,

or perhaps you simply need a break, a “dry January” any time of year. There’s nothing to feel deprived about; in fact, your options are endless. www.edibleorangecounty.com

Harvest to Holidays 2019



emon L y r a m e s o R

mons) ately 12 le (approxim e ic ju n o fresh lem 1 1/2 cups p* mary syru 1 cup rose 4 Dashes) ter taste (12-2 to , 4 cups wa rs te it b lla citrus 1 - 2 tsp he arnish rings for g sp ry a m nd allow se Ro or bottle a r e h c it p r in a ts togethe ingredien ll a mary as ix M . 1 rig of rose hilling. sp c r sh e fo fr e a m with some ti a tall glass ver ice in o e rv e S . 2 gar in a garnish. o cups of su

uce to r and tw ps of wate il, then red ine two cu ng to a bo b ri ed. B m . lv ry co so : a is p m syru sugar is d fresh rose *Rosemary ke sure all . This a 5 sprigs of id m u 4 to h liq it g e n w th , stirri sprigs in saucepan 5 minutes, ol, leaving for about e syrup co th t a simmer le d n a . om heat p of syrup Remove fr an one cu th re o m s make

Citrus Moc k Old-Fashion ed

1/3 bottle C urious No.1 mixer Tonic Wate r (such as Q or Fever Tree Orange bit ) ters Orange pee l, for garnis h Pour Curio us Elixir ove r ice in an o Fill with to ld-fashione nic water. A d glass. dd a few d Garnish wit rops of bitte h an orang rs , to taste. e peel.

Craft mixers, shrubs, and bitters offer innovative flavor combinations and reduced sugar content. Some even claim to have healthenhancing benefits.

Alcohol-free mixed drinks are a great alternative to boozy ones, even for those who like their liquor. Anything more than very moderate alcohol consumption - one drink per day for a woman, two for a man - is linked to significant health issues. Chances are good that your guests will appreciate a mocktail, too. According to the Washington Post, 30 percent of Americans now abstain completely. In fact, Gen-Xers drink even less than Baby Boomers and Millennials. This societal shift is attributed to the current healthy lifestyle trend, which is helping the non-alcoholic beverage market see significant growth. When social situations - or just your taste buds - have you craving something sassier than seltzer, the good news is there is plenty to drink. Slushy, virgin drinks of yore have evolved into adult concoctions created from botanicals and bitters. What’s in a mocktail? Everything to tempt you, except the booze. There are many products in today’s marketplace that lend inspiration. Craft mixers, shrubs, and bitters offer innovative flavor combinations and reduced sugar content. Some even claim to have health-enhancing benefits. Knowing how to construct a drink using these ingredients is essential knowledge for the modern mocktail mixologist. Shrubs - Potent drinking vinegars, infused with fruit, herbs, and spices. Shrubs are a throwback to Colonial American methods, when sweetened, vinegar-based syrups were used to preserve and store fruit. The vinegar component helps slake your thirst, while botanicals deepen the flavor profile, creating a balance of acidic and sweet. Modern craft infusions go beyond fruit, to intensely flavored

16 Harvest to Holidays 2019 www.edibleorangecounty.com

beet, ginger, rhubarb, and more. Shrubs are highly concentrated and need to be diluted. Bitters - Distinctive blends of herbs, bark, and spices which have been dissolved and preserved in alcohol. There are two types of bitters, digestive and cocktail. Digestive bitters are used as an aperitif (to stimulate the appetite), or digestif (to settle the stomach). Digestive bitters can contain up to 35 percent alcohol, and are meant to be consumed straight, either neat or over ice. They are not suitable for a mocktail. Cocktail bitters, on the other hand, are typically used in tiny amounts to enhance the flavor profile of a drink. They are classified as an alcoholic non-beverage but, since only a few drops are used, the alcohol is highly diluted. Cocktail bitters are a common addition to mocktails. However, if complete abstinence is your goal all bitters should be avoided. Contrary to their name, some bitters have a sour or bittersweet flavor. Oftentimes, labels tout curative properties; not a stretch, since bitters were historically used to administer medicinal herbs. Common ingredients include: • Peruvian Bark - an old-time remedy for malaria • Gentian - an herb with alimentary properties, to stimulate the appetite or aid digestion • Citrus Peel - supplies immunity-boosting vitamin C and anti-inflammatory compounds. Mixers - A flavorful foundation for any type of drink, formulations include syrups, purees, or juice blends. Originally created as a vehicle for liquor, mixers also work perfectly in a mocktail, simply combined with a neutral base, such as sparkling water, soda, or even iced tea. Modern craft mixers are quality products; often produced in small batches, using organic farmfresh fruits and vegetables, and natural sweeteners instead of corn syrup. Some even claim to have adaptogenic ingredients to help protect the body from stress. One brand is Curious Elixirs; beautifully balanced, organic blends that only require a garnish. Their labels tout superfood ingredients such as ginseng, rhodiola, turmeric, ashwagandha, and www.edibleorangecounty.com


arti Seedlip M

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Harvest to Holidays 2019




ng Pseudo Sa

uit Assorted fr No.1 rious Elixir 1 bottle Cu oda S Bitters & y bitters 1 can hella iced Cherr p S e rv se e R Woodford uit, any re of cut fr tu ix m a s, mbine ed cherrie pitcher, co pes, seed ra g In a glass ous s, ri e u g C n ples, ora r. Pour in p e a h : c ty it e p ri f a o v a (either ll 1/3 rs and Sod dd ice to fi A te it s. B ie a rr ll e e b e it). dd h eet you lik and stir. A n how sw o Elixir No. 1 g in . d y n tl e n ge ritz, dep taste. Stir Dry or Sp y bitters, to rr e h C d e Add Spic

damiana, an herbal aphrodisiac. (So, mocktails can do more than quench your thirst!) Soda - Though categorically a “neutral” ingredient, soda often accounts for the greatest volume in a mixed drink. Sparkling water or seltzer, tonic or ginger ale: each of these functions to diffuse the more prominent flavors of shrubs, mixers, or bitters. Artisanal sodas made with naturally derived flavors and less sugar have become prominent in the beverage market. And though soft drink sales are down overall, the craft soda market is surging. Kudos again to the

wellness trend for this growth; health conscious adults are willing to pay a premium for higher quality products. Don’t skimp on quality when it comes to your soda: fresh, clean “neutrals” will make another flavors shine. Tonic Water and Specialty Sodas: Forgo big-name soda brands and look for either Fever Tree or Q Tonic Water; each uses real quinine and has a drier profile than old-school varieties. (I am partial to Q brand because it contains agave instead of sugar.) By comparison, big-brand tonics can have twice the calories and sugar per serving, frequently due to the use of highly processed high fructose corn syrup. Fever Tree and Q also make quality ginger ales, using real ginger root and other botanicals, such as citrus and chilis. Relative newcomer Hella Cocktail Co. makes two varieties of a unique bitters-infused soda, Dry Aromatic (no sugar) and Spritz Aromatic (lightly sweetened). Both contain gentian root and other botanicals and can be used as mixers, although I like to drink ‘em straight. These are completely alcohol-free, so a great option for anyone avoiding traditional bitters. Zero-Proof Spirits - Zero-proof spirits can stand-in for alcohol in classic drinks such as the Negroni or Martini (UK-based Seedlip Drinks calls these imposters the Negro-no and Marti-no). Seedlip produces alcohol-free herbal distillations, derived from peas, hay, citrus, and other botanicals. These ingredients are distilled and converted into vapor, then condensed to liquid form. They contain no calories, sugar or, most importantly, alcohol. Seedlip makes three

18 Harvest to Holidays 2019 www.edibleorangecounty.com

inventive flavors: Spice, Garden and Grove. There are a bevy of other zero-proof spirit manufacturers including Australia-based Lyre, and UK-based Stryyk, which addresses the market directly with products dubbed Not Rum, Not Vodka and Not Gin. Alcohol-Free Beer - Alcohol-free beer is the fasting growing niche of the beer market. The dominant brand has long been O’Douls, a beverage containing .5 percent alcohol, yet is classified by the FDA as a non-alcoholic beverage. Comparatively, Heineken 0.0 is an alcohol-free malt beverage and has no alcohol at all, an important distinction for some. Creating a mocktail can be as simple as combining your favorite mixer or shrub with sparkling water or seltzer. A good rule of thumb calculation is one-part mixer to three-parts soda. Add a garnish, and voila! Options here are manifold; be creative with citrus peel, a sprig of herbs, skewered fruit or vegetables. A few drops of cocktail bitters can further tweak flavor, while the addition of muddled berries or a seasoned glass rim will both add to a drinks’ appeal. The following recipes can be used as guidelines. A toast to your health…you have been inducted into the craft mocktail movement!

Don’t skimp on quality when it comes to your soda: fresh, clean “neutrals” will make another flavors shine.

1 https://www.washingtonpost.com/news/wonk/wp/2014/09/25/ think-you-drink-a-lot-this-chart-will-tell-you/?noredirect=on&utm_ term=.7ca0edc38bd1) 2 https://www.statista.com/study/55493/non-alcoholic-drinks-report/


1/3 bottle C urious Elixir No. 3 1 oz. aloe ve ra juice Fresh cucum ber slices Fresh lemo n slices Combine C urious No. 3 with aloe juice in a g vera lass, over ic e. Float cucu and lemon mber slices.


Harvest to Holidays 2019


The Fit Foodie

THE BULL BEHIND PLANT-BASED PSEUDO MEATS Mareya Ibrahim is The Fit Foodie, a TV chef, holistic nutrition coach, author and award-winning entrepreneur and inventor. She is the author of “Eat Like You Give a Fork,” and a signature chef to the NY Times bestseller “The Daniel Plan: 40 Days to a Healthier Life”. Mareya is the host of “Recipes For Your Best Life” Podcast and is a frequent guest on national cooking shows. Connect with Mareya at mareyaibrahim.com.

Are they healthier? The Fit Foodie Breaks it down. BY MAREYA IBRAHIM

When I was in 2nd grade attending PS 52 in Brooklyn, I remember standing in the lunch line with my tray in hand and hearing the kids behind be saying “those burgers aren’t even meat. They’re made with soybeans.” Meaning, they were substandard, imitation, fake meat, and shame on the school for even trying to feed this pseudo burger to us. That was my first introduction to hearing about soy as a meat substitute. Back then, they were used as innocuous fillers to ’stretch’ the beef and cut down on cost. Soy is an inexpensive plant protein that doesn’t have a distinct flavor, so when you’re feeding hundreds of hundreds of thousands of NYC kids school lunch every day, it must have seemed like a good idea, and who would be the wiser? Not a bunch of hungry 2nd graders. The idea of a plantbased burger wasn’t foreign to me, though. Being Egyptian, falafel made with fava beans were

our mainstay food, an inexpensive form of protein that offers a full range of essential amino acids, the building blocks of life. In fact, so many developing countries around the world have their own version of a plant-based burger, made with ingredients like lentils, potato, black beans, chickpeas and rice. When meat is out of your financial reach or hard to find, there are other ways to fill you belly. And although indigenous cultures have enjoyed plant-based patties for eons, you would have thought the idea of a burger without meat was a new phenomenon by all the media hype. I mean, who could’ve imagined that the soy burger all the kids turned their noses up at back in the day would be backed by heavy hitters like Bill Gates. National commercials, huge chains touting their versions of a meaty non-meat burger, mega money being raised to fund these burgeoning brands, stocks skyrocketing and reach-in cases at the grocery store emblazoned with ‘faux meat’ signage. But is it really better for us?

Let’s break down the bull. I’ll start by saying, there’s no question that eating more plant-based foods is a good thing. The undeniable merits of eating produce rich in phyto-

20 Endless Summer 2019 www.edibleorangecounty.com

RECIPE Veggie Beetballs 

Serves 4

Now that’s a betta’ meatta-ball! The ingredients of these Beetballs are all WHOLE FOODS… including fresh almond flour, cauliflower to ensure we are getting a good amount of vegetables in, ground flax meal, beets, and some fresh herbs for lotsa’ flavor. INGREDIENTS: 3/4 cup unsalted whole almonds 1 cup cauliflower, cooked until fork tender 1/2 cup cooked beets, pureed 1/4 cup ground flax meal 1 tablespoon smoked paprika 1 tsp ground oregano 1/2 teaspoon smoked sea salt 1/2 teaspoon white pepper Nonstick olive oil or coconut oil spray 2 cups of your favorite homemade or prepared marinara sauce Optional: 1 tablespoon chopped fresh parsley DIRECTIONS: 1. Preheat oven to 375 F. Wash all fresh produce with Eat Cleaner Triple Action Fruit + Veggie Wash first. 2. In a food processor, pulse whole almonds until you achieve a meal-like consistency. Add cauliflower, beets, flax meal, paprika, oregano, sea salt and white pepper and pulse until you reach a dough-like texture. Mixture should hold together and be easy to shape. 3. Shape mixture into 12-14 balls using a tablespoon or small cookie scoop. Place balls on a baking sheet or in a small muffin tin and mist with non-stick oil spray. Bake for approx. 15-18 minutes or until golden and firm. 4. In the meantime, simmer prepared marinara and heat throughout. 5. Remove beet balls from the oven; top with warm sauce. 6. Top with chopped fresh parsley and enjoy!


Endless Summer 2019


The Fit Foodie

nutrients is key to overall health, from lowering the risks of diabetes and heart disease. It’s better for the environment, too. Beef requires 20 times more land and emits 20 times more GHG emissions per gram of protein than common plant proteins. It takes 2,400 gallons of water to produce a pound of meat vs. 25 gallons for a pound of wheat. The EPA states animal agriculture is the number one cause of water pollution. It’s also said that every six seconds an acre of rainforest is burned to clear room for cattle. The list goes on and on, but you get the picture. Now, let’s break down the difference between a veggie protein and what I call ’pseudo meat’ where a lot of big business is thriving. There is a laundry list of brands that have played in this plantbased sandbox for a while, including Gardein, Field Roast, Boca Burgers, Nightlife Foods, MorningStar Farms, Quorn, Tofurky, Yves Veggie Burgers, Dr. Praeger’s Veggie Burgers and many, many more. Just peruse your local natural foods store frozen food section. But the game is changing, and there are two big sheriffs in town duking it out for your dollar. At the time of press, Beyond Meat and Impossible Foods are the two mega players dominating the news, with Awesome Burger an upand-comer. Their goal is to replicate the experience of meat with their products. Not surprisingly, there’s big money and big guns behind them, including NBA stars, A-list Hollywood actors and billionaire investors. In May, Beyond Meat had the best IPO so far in 2019 surging more than 163% on the day of its market debut and more than 500% since, in addition to making big deals with Carl’s Jr., Dunkin, Del Taco and TGI Friday’s to name a few. And Impossible Foods products are now in about 10,000 restaurants — including White Castle, Red Robin and Burger King, and soon, coming to a grocery store near you. This is a big trend driver, and retailers are jumping on board. US retail sales of plant-based foods have grown 11% in the past year, according to a July report from trade group Plant Based Foods Association and the Good Food Institute. Barclays predicts the alternative meat sector could reach about $140 billion in sales over the next decade, capturing about 10% of the global meat industry. So, the big question is, are these plant-based substitutes better for you? Impossible Burger patty (4 oz):

Beyond Burger patty (4 oz):

240 calories

250 calories

14 g fat (8 g saturated)

18 g fat (6 g saturated)

370 mg sodium

390 mg sodium

19 g protein

20 g protein

9 g carbohydrates

3 g carbohydrates

3 g fiber

2 g fiber

Less than 1 g sugar

0 g sugar

Comparing the nutrition profiles of Impossible Burger and Beyond Burger yielded somewhat similar results, although Impossible has more saturated fat, less protein and more carbs than Beyond Burger. When comparing both plant-based giants to a ground beef patty, they don’t measure up. The ground beef patty has fewer calories, less saturated fat, way less sodium and tons more protein. Ground beef patty (4 oz., 93% lean) 219 calories 10.13 g fat (4.2 g saturated) 75 mg sodium 29.72 g protein 0 g carbohydrates 0 g fiber 0 g sugar

According to Beyond Meat’s website, ingredients for its plantbased patties include water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, rice protein and other natural flavors, including apple extract and beet juice extract (for color). Ingredients for Impossible Foods burger include water, soy protein concentrate, coconut oil, sunflower oil, potato protein, soy leghemoglobin (a group of protein found in animals and plants) and other natural flavors, according to its website. Initially, there was a lot of concern around Impossible Burger’s secret sauce—soy leghemoglobin. Soy leghemoglobin is found naturally in the roots of soybean plants and contains heme, which gives the burger the beef-like aroma, taste, and characteristic “bleeding.” In animal products, heme is found in animal muscle. Now, the whole burger uses GMO soy. Impossible Foods CEO and Founder, Pat Brown, is an outspoken advocate of genetically modified soy protein, saying due to “high demand” for the product, its plantbased patties will be made using GMO soy. This reformulation from a wheat protein base to soy came in early 2019 as they were ramping up for their national Burger King deal. But a lot of people are not happy about the formulation change, or the GMO soy propaganda. GMO soy is a different animal. Impossible Burgers use soy isolates, where a processing step incorporating alcohol and other chemicals is used. It’s a different nutrient profile than whole, unprocessed soybeans used in products like tempeh, for example. To add to that, A 2014 study comparing GMO and organic soybeans found significant differences in the nutritional quality: Organic soybeans showed the healthiest nutritional profile, significantly more total protein than both conventional and GM-soy. Organic soybeans also contained less total saturated fat and total

22 Endless Summer 2019 www.edibleorangecounty.com

RECIPE Baked Egyptian-Style Falafel 

Serves 4

Whether you’re vegan or looking to adopt more of a plant-based diet, these will keep you fala-FULL! You can make your own beanpowered patties at home like a champ, especially when they’re made like this, without the deep-frying. INGREDIENTS: 1 cup dried fava beans ¾ cups dried garbanzo beans 2 garlic cloves, chopped 1 small onion, quartered 1 tablespoon cumin Scant teaspoon cayenne, or to taste 1 cup chopped fresh parsley or cilantro 1½ teaspoons salt, plus more to taste ½ teaspoon black pepper, plus more to taste ½ teaspoon baking soda 1 tablespoon fresh lemon juice 4 tablespoons olive oil ½ cup tahini paste ½ cup water DIRECTIONS: 1. Put the dried beans in a large bowl and cover with water by 3 or 4 inches—the beans will triple in volume as they soak. Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged. (If the soaking time is inconvenient for you, just leave them in the water until they’re ready; you should be able to break them apart between your fingers.) 2. Heat the oven to 375°F. Drain the dried beans and transfer them to a food processor with the garlic, onion, cumin, cayenne, herb, 1 teaspoon of salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary, to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed. 3. Grease a large rimmed baking sheet with 2 tablespoons of the oil. Roll the bean mixture into 20 balls, about 1½ inches each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side.

4. Meanwhile, whisk the tahini and remaining salt with ½ cup water in a small bowl until smooth. Taste and adjust the seasoning and serve the falafel drizzled with the tahini sauce and veggies like tomatoes, lettuce and onion. Omit the pita bread and go entree style. HERE ARE SOME TASTY ADD-ONS: • Shredded lettuce Diced or • Cucumber slices sliced tomatoes • Roasted peppers • Israeli salad • Roasted eggplant slices • Onions • Sunflower seeds • Feta cheese • Dill pickles • Yogurt • Hummus • Tzatziki • Tabouli • Sprouts Enjoy!! From Eat Like You Give a Fork: The Real Dish on Eating to Thrive by Mareya Ibrahim (St. Martin’s Griffin)


Endless Summer 2019


The Fit Foodie

omega-6 fatty acids, which can be inflammatory, than both conventional and GM-soy. What’s also alarming is that the GM-soy contained high residues of pesticides, particularly glyphosate and AMPA. Conventional and organic soybean batches contained none of these agrochemicals. Brown has also said that “careful analysis” has “conclusively shown” GMO soy is “better for the environment than the alternatives.” I don’t know how that could be. Studies have shown links between glyphosate residue to devastating human and environmental destruction. Roundup is the most widely used herbicide in the world. It’s made by Monsanto and its key ingredient is glyphosate. It’s been linked to damaging vital organs like the liver and kidneys, damage to gut tissues and gut flora, immune system disruption, reproductive abnormalities and even cancer tumors. Glyphosate’s maker, Monsanto (Bayer) has recently been ordered to pay out billions in compensation to victims who developed non-Hodgkin lymphoma as a result of using the weed killer. More cases are pending.

There’s also an impact on the environment. In addition to creating superweeds, glyphosate-based herbicides damage microbial life in the soil, which makes crops more susceptible to diseases. They are toxic to a range of aquatic organisms and also kill beneficial “weeds” like milkweed, a major food source for the Monarch butterfly. While Roundup has allowed farmers to produce more food over the years, it has also had a devastating impact on the country’s bee population. A study done by The Journal of Experimental Biology in 2016 showed that Roundup is preventing many honeybees from finding food in fields, reports Glyphosate News, which is causing them to starve and die. The National Agricultural Statistic Service has also reported that the honeybee population has dwindled from 5 million bees down to 2.5 million during the last decade, and glyphosate may be at least partly to blame. Recently, I heard a marketing director for Impossible Burger speak at a Women in Green Conference and she was very clear in saying it’s not a health food, but it was a better alternative to meat because its plant based. When I stood up and asked how they felt it could be healthier using GMO soy, she answered that GMO soy was “100% safe.” The gasps across the room ensued. I could not understand how that kind of statement could be made in front of an audience of people whose common thread is to champion the environment. In an article by CNBC, interviewing Whole Foods CEO John Mackey, he was quoted as saying he’s not a big fan of the processed plant-based burgers. And he’s been a vegan for over 20 years. The bottom line is, you don’t have to ask, ‘where’s the beef.’ The real question to ask is ‘where’s the health.’ For both us as individuals, our collective health, and the environment.

You can start by making educated choices about better for you alternatives and vote with our dollar, because that’s where we can have the biggest impact on helping our own health and the environment.

Here’s where we can start:


Grass-Fed Rules: Cutting down on your meat consumption is a step in the right direction. Choosing humanely and sustainably raised options is an important decision, too. Remember, the higher up the food chain you go, the more important it is to consider what the animal is eating, because it changes its nutritional makeup. When cattle eat grass, it is eating what nature intended. Opt for grass-fed beef and bison, which is higher in good Omega 3’s, protein and minerals. ButcherBox offers a great monthly delivery service, which also includes chicken and seafood. Follow this link and you’ll get free ground beef for life. Go Meatless More: If you’re not quite ready to bag your beef burger, we can all let go of a couple of days of carnivore life. I have a ton of vegan and vegetarian recipes on my website at eatcleaner.com, in my new book, Eat Like You Give a Fork: The Real Dish on Eating to Thrive where I teach about the merits of going plant-based coupled with an intermittent fast. You won’t feel deprived because the key is to get your full array of essential amino acids (protein) and I teach you how. Learn Labelese: You might be fluent in a spoken language but knowing how to decipher a food label is another story. Even when a product seems to be ‘healthy,’ it’s important to look at saturated fat, sodium, sugar and ingredients. If its void of healthy nutrients or has a laundry list of ingredients you can’t pronounce, think again. Also, if it contains wheat, corn or soy, look for the non-GMO or organic label. Otherwise, it’s likely going to be highly sprayed with pesticides. DIY Plant-based Burgers: You can enjoy your own plant-based patties, croquettes and balls with as few as 5 ingredients. I make a super tasty falafel with whole green fava beans, parsley, cilantro, garbanzo bean flour and olive oil, with seasonings like cumin, coriander, sea salt and pepper. I also love to combine ground almonds, cauliflower, beets and flax meal for my version of beetballs – and the beets make it look like meat! You can check out the recipes in this article. Eat Real Food: Instead of grabbing for a fast-food plantbased burger with fries, consider doing a little meal preparation where you have lots of fresh veggies, lean protein, plant-based fats and good quality, slow burning carbohydrates to round out your plate. That way, you won’t feel the need to succumb to a quick fix where you are not in control of the nutrition. I teach you how to wash your produce in advance and help it last longer, too. Just text CLEANSE to 22828 for your free starter plan.



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24 Endless Summer 2019 www.edibleorangecounty.com

RECIPE Bison Kofta Burgers While bison is a red meat, it has a similar nutrition profile to white meat when it comes to fat and calories. And it’s always grass-fed and pasture-raised so you know it’s eating what it’s supposed to, which leads to a better, more sustainable product. INGREDIENTS 3 garlic cloves, minced 3 tablespoons finely minced red onion 2 tablespoons finely minced fresh cilantro 2 tablespoons coconut amino acids or tamari 1-pound ground bison or grass-fed beef 1 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon smoked sea salt 1⁄2 teaspoon cayenne pepper 1⁄2 teaspoon freshly ground black pepper OPTIONAL TOPPINGS Grilled onions Lettuce Sliced avocado Feta cheese

DIRECTIONS 1. Heat a grill to medium. 2. In a large bowl, stir together the garlic, onion, cilantro, and coconut aminos. Add the ground bison and mix with clean hands to combine. Add the coriander, cumin, salt, cayenne, and black pepper and mix until evenly distributed. 3. Form the meat mixture into 31⁄2- to 4-inch patties, about 1⁄2 inch thick. Grill for 6 to 7 minutes on each side for a medium- well burger, or to your desired doneness. 4. Serve with the toppings of your choice. I like to serve the toppings set up in a little salad bar so everyone can customize their own burger.


Endless Summer 2019


Orange County Farmers’ Markets



ANAHEIM Downtown Center St. Promenade and Lemon St. Thursdays 11am – 4pm Kaiser Permanente Certified Farmers Market 3430 E. La Palma Friday 9am -2pm Kaiser Permanente Farmers’ Market Lakeview and Riverdale Fridays 10am – 2pm BREA Brea Blvd. and Birch St. Tuesdays 4pm – 8pm BUENA PARK Corner of La Palma and Stanton Sears Parking Lot Saturdays 9am – 2pm Local Harvest Farmers Market Corner of La Palma & Stanton Saturday 9am – 2pm CORONA DEL MAR Corona Del Mar Certified Farmers Market Margarite & Pacific Coast Hwy Saturday 9am – 1pm COSTA MESA Orange County Fairgrounds 88 Fair Dr. Thursdays 9am – 1pm (rain or shine) SOCO Farmers Market 3315 Hyland Ave (South Coast Collection’s Central Lot) Saturday 9am – 2pm DANA POINT Pacific Coast Hwy. and Golden Lantern South Saturdays 9am – 1pm

FOOTHILL RANCH 26612 Towne Center Dr. Parking lot of Food Festival Thursday 3pm – 7pm FULLERTON 801 W. Valencia Dr. Wednesdays 8 am – 1:30 pm Wilshire & Pomona Thursdays Apr–Oct: 4pm – 8:3 pm GARDEN GROVE Local Harvest Certified Farmers Market Main and Garden Grove Blvd. Sunday 9am – 2pm HUNTINGTON BEACH Huntington Beach Mercada Farms Market S.W. Corner of Warner Ave & Gothard Ave. Ocean View High School Saturday 9am – 1pm Huntington Beach Certified Farmers Market Main St between Pacific Coast Hwy & Orange St. Tuesday 5pm – 9pm Local Harvest Certified Farmers Market Pacific Coast Hwy and Anderson Saturday 9am – 2pm Pier Plaza Main St. and Pacific Coast Hwy. (next to the pier) Fridays 1pm – 5pm (rain or shine)

The Great Park in Irvine Certified Farmers Market Marine Way off Sand Canyon Rd Sunday 10am – 2pm Kaiser Permanente Certified Farmers Market Sand Canyon Rd and Alton Parkway Wednesday 9am – 1pm

NEWPORT BEACH Newport Beach Certified Farmers Market Lido Marina Village Sunday 9am – 2pm OLD TOWNE ORANGE 145 S. Lemon St. Thursday 2pm – 6pm

Marine Way off Sand Canyon Sundays 10am – 2pm (rain or shine)

Orange Home Grown Certified Farmers Market 304 N. Cypress St. Saturday 9am – 1pm

LADERA RANCH Ladera Ranch Town Green 28801 Sienna Pkwy. Saturdays 8am – 1pm

ORANGE 1500 E. Village Way btw Katella and Lincoln on Tustin St. Thursdays 9am – 1pm (rain or shine)


PLACENTIA Downtown at corner of Bradford and Santa Fe Ave. Saturdays 9am – 1 pm


Laguna Hills Mall Parking Lot I-5 and El Toro Rd. Fridays 9am – 1pm (rain or shine) LAGUNA BEACH Lumberyard Parking Lot Next to City Hall Saturdays 8am – noon Jul–Aug: 8am – 11am (rain or shine) LAGUNA NIGUEL Plaza De La Paz Shopping Center Corner of La Paz and Pacific Park Sundays 9am – 1pm (rain or shine)

IRVINE Orange County Great Park Sand Canyon and marine Way Sundays 10am - 2pm

LA PALMA Kaiser Permanente Certified Farmers Market 5 Centerpointe Dr. Every Other Friday 9am – 2pm

IRVINE CENTER Corner of Bridge & Campus Across from UCI Saturday 8am – Noon

MISSION VIEJO 200 Civic Center Dr. City Hall Parking Lot Saturday 9am – 1pm

SAN CLEMENTE 200 Block Avenida Del Mar Dr. Sunday 9am – 1pm SAN JUAN CAPISTRANO El Camino Real & Yorba Linda Wednesday October – March 3pm – 6pm April – Sept 3pm – 7pm SEAL BEACH 13960 Seal Beach Blvd. Thursdays 1pm – 6pm TUSTIN Corner of El Camino Real and 3rd St. Wednesdays 9am – 1pm (rain or shine) YORBA LINDA Main St. and Imperial Hwy. Saturdays 9am – 1pm

26 Harvest to Holidays 2019 www.edibleorangecounty.com

OUR ADVERTISERS CREATIVE BY DESIGN (P. 3) 951.226.5617 creativebydesign.net Our creative professionals have over 45 years of hands on experience on the client and agency side. Our knowledge of marketing & design from both sides of the desk, allows us to know what is a fad, what works and what will work for the client and not just us. Our integrated approach incorporates strategy, planning, creative and media to determine what will work for you, we then develop a plan to meet your goals, be they short or long term. Let our years of experience and holistic approach help guide you and your business to get the results you are looking for from your advertising and marketing efforts. EAT CLEANER (Inside Front Cover & P. 1) Info@eatcleaner.com www.eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the award-winning line of all natural food wash a + wipes that remove wax, pesticide, residue and bacteria that can cause food borne illness. EAT CLEANER is an Orange County-based company. EDIBLE INSTITUTE (P. 7) www.ediblecommunities.com/edible-institute-2020/ Join 350+ thought-leaders, journalists, and food industry experts in the sustainable food movement in beautiful Santa Fe, New Mexico. Get ready to explore community-based solutions to the most critical challenges to the future of food production, hear from people forging new paths towards better food, and enjoy the robust food scene in the Land of Enchantment. Edible Institute follows the annual conference of Edible Editors and Publishers, many of whom also attend the Institute to deepen their knowledge of the modern food movement and its key players. Save the date! January 25-26, 2020

FARM FRESH TO YOU (P.5) www.FarmFreshtoYou.com 1-800-796-8009 contactus@farmfreshtoyou.com The Barsotti-Barnes family encourages people to eat healthy, organic food and by believing in a better agricultural system for all. Farm Fresh to You delivers the finest fresh, organic products directly to your door, straight from the family farm. The hope of those at Farm Fresh to You is that the price Americans pay for food will someday reflect the real cost of producing it: the stewardship required to make sure that the land will remain fertile and productive, the health and benefits necessary to maintain an active labor force, a strong rural community, and a profit margin that will provide the incentive for people like us to spend every waking moment producing food and fiber for the rest. KUTT’N KINGS (BACK COVER) 951.208.3057 kuttnkings.com Kutt’n Kings is a Gentleman’s Barbershop located in the historic Grand Circle of Corona. Come in for a traditional hot towel shave and experience the difference of private, personal service. A single-chair shop offering fades, tapers and combovers as well as beard service and special cuts or designs. The owner and sole proprietor, Leo Mabon, has been cutting hair for over 35 years and takes pride in offering topnotch service to every client. At Kutt’n Kings, it’s not just a haircut, it’s an experience. Book appointments online at kuttnkings.com.

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