Vote No on Issue 2

Many Slow Food Northern Ohio members have asked about our stance on Ohio Issue 2.

We realize that Slow Food represents a diverse group of members throughout the Northeast Ohio region and that our views on Issue 2 may not represent each member's individual opinion.

However, as advocates of small-scale, sustainable agriculture in Ohio, Slow Food Northern Ohio opposes Issue 2.

We join a growing group of organizations in our opposition to Issue 2 including:

Ohio Organizations Who Oppose Issue 2: Ohio Farmers Union, Ohio Ecological Food and Farming Association, Ohio Sierra Club, Ohio Environmental Stewardship Alliance, Ohio Environmental Council, Local Matters, Ohio League of Humane Voters, Cleveland City Council, Simply Living Columbus, Innovative Farmers of Ohio, Ohio Conference on Fair Trade, Wood County Citizens Opposed to Factory Farms, Western Lake Erie Water Keepers Association, Grand Lake St. Mary’s Improvement Association, Clintonville Community Market, Williams County Alliance, Working Families Win- Ohio Chapter, Mercy for Animals, The Wellness Forum

National Organizations Who Oppose Issue 2: Food & Water Watch, National Family Farm Coalition, Organic Consumers Association, Center for Food Safety, Family Farm Defenders, Farm Aid, Farm and Ranch Freedom Alliance, Union of Concerned Scientists, Cornucopia Institute, Weston A. Price Foundation.

We encourage all Slow Food members and friends to take some time to eduate yourselves about this proposed amendment to our state constitution and to join us in voting NO on Issue 2 when you go to the polls this Tuesday.

To learn more about Issue 2 please visit the following resources.

Smart Voter: League of Women Voters of Ohio
Review arguments for and against Issue 2 and read the complete text of this proposed amendment to the state constitution.

Ohio Ecological Food and Farming Association

Bounty of the Western Reserve

Don't Swallow That: The Issue 2 Misinformation Campaign Chokes Off Real Debate Over Food
Article from the Cleveland Scene by Parker Bosley

In a Pig's Eye: Issue 2 is Not About Animals, It's About Industry Power
Article from the Cleveland Scene by Hope Brustein

From the Humane Society of the United States

Six Reasons to Vote NO on Issue 2 (from the Humane Society of the United States):

1. Issue 2 seeks to stop animal welfare improvements. Agribusiness interests are trying to change the Ohio constitution so they can continue cruel and inhumane practices on factory farms—confining animals in tiny cages and crates so small they can’t even turn around. Issue 2 proposes an industry-dominated power grab to protect the status quo: hens crammed into cages so tightly they can’t even spread their wings, breeding pigs confined in tiny barren crates and calves chained by their necks inside veal crates.

2. Issue 2 threatens our food safety and health. Cramming tens of thousands of animals into tiny cages fosters the spread of animal diseases that may affect people. For example, the American Journal of Epidemiology reported that people who eat eggs from hens confined in cages are 250% more likely to contract Salmonella. The extreme confinement of animals is also a major factor in the emergence of diseases like H5N1 and H1N1 (bird and swine flu).

3. Issue 2 favors large factory farms, not Ohio’s family farmers. Family farmers and groups like the Ohio Farmers Union and Family Farm Defenders oppose Issue 2 because they know that food quality and safety are enhanced by better farming practices. Factory farms cut corners and drive family farmers out of business when they put profits ahead of animal welfare and our health.

4. Issue 2 threatens Ohio’s environment. The American Public Health Association has called for a moratorium on new factory farms because of the devastating effects these operations can have on surrounding communities. Factory farms often spread waste on the ground untreated—contaminating our waterways, lakes, groundwater, soil, and air.

5. Issue 2 sets Ohio backwards, while other states are moving forward. Seven states—Arizona, California, Colorado, Florida, Maine, Michigan, and Oregon—have banned the use of inhumane confinement devices for farm animals. In the European Union, veal crates are illegal, as are barren battery cages (effective 2012) and gestation crates (effective 2013). Rather than make advances to help farmers, consumers, and animal welfare, Issue 2 will ensure that Ohio lags behind other states and public opinion when it comes to the treatment of farm animals and movement away from the worst factory farming practices.

6. Issue 2 is opposed by leading organizations and experts. Issue 2 is opposed by The Humane Society of the United States, the Cleveland Animal Protective League, the Ohio Farmers Union, the Ohio Environmental Stewardship Alliance, League of Women Voters of Ohio, Center for Food Safety, the Ohio Sierra Club, Ohio Ecological Food and Farming Association, the Columbus Dispatch, Cleveland Plain Dealer, and Dayton Daily News.

PLEASE VOTE NO ON ISSUE 2!

Winter Squash Tasting at Countryside Farmers' Market

Fall in Northeast Ohio is a beautiful time! The leaves are turning, and the flavors of autumn are all around us.

Don't miss your chance to taste the season's bounty this Saturday at the Countryside Farmers' Market in Peninsula. Chef Larkin Rogers will be sampling the diverse flavors of winter squash, and helping to answer any questions you may have. You'll have an opportunity to try them plain, as well as in various dishes.


Join us at Howe Meadow
Saturday, October 24th from 9a-noon
4040 Riverside Rd, Peninsula

Pick up some winter squash from local farmers, and try a delicious recipe at home.

Winter Squash Gratin

2 TBS olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
1/4 tsp thyme or 4 to 6 thyme branches
1 bay leaf
salt
1/2 C dry white wine
1/4 tsp cayenne pepper or 1/2 tsp paprika
1 LB tomatoes, fresh or canned, peeled, seeded, and finely chopped
sugar, if necessary
pepper
1 winter squash, weighing 2 1/2 to 3 LBS
oil for frying
4 oz Fontina or Gruyere cheese, sliced
Fresh herbs: parsley or marjoram, thyme, finely chopped

Heat the olive oil and add the onion, garlic, thyme, bay leaf, and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste, add a pinch of sugar if the tomatoes are tart, and season with salt and freshly ground black pepper.

While the tomatoes are cooking, prepare the squash. Cut it open, scoop out the seeds and strings, and then, with the flat cut surface resting on the counter, shave off the skin. (Butternut squash can be easily peeled with a vegetable peeler before it is cut in half.)

Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that is is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper.

(At this point, you can add the spinach to the tomato sauce. Turn off the heat and press it down until it's covered by the thick sauce. The heat from the sauce will cook it, in addition to it's trip to the oven.)

Preheat the oven to 375 F. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or us it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between the layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh herbs scattered over the surface.

Recipe from The Greens Cookbook, by Deborah Madison and Edward Epse Brown

Slow Food members Aaron & Melissa Miller of Miller Livestock in Kinsman are taking orders for delivery to Fire at Shaker Square this Thursday, Oct. 22 at 6PM.

To place orders contact Miller Livestock direcly by phone at: 330.876.5655 or email millergrassfed@aol.com.

Visit the Millers online at millergrassfed.com.

Price List:

Steaks
Porterhouse-2/pk-1.5” thick-2 ½ lb.-$32.50
1” thick-2lb.------$26.50
T-bone-2/pk-1.5”thick-2lb.-$25.00
NY Strip steak-2/pk-1”thick-11/2 lb.-$22.00
Ribeye-2/pk-1” thick-1.7lb--$25.50
Flank steak-1.25 lb each-$12.00
Filet Mignon-whole, boneless-3lb.--$55.00
Sirloin steak-2 lb. each-$16.00
Sirloin boneless strip steaks-6 oz. each-4/pk-$12.00
8/pk-$24.00
Thin cut ribeye steaks-3/4” thick-1.35 lb. each-$13.50 each
Great for salads, stir-fry, or breakfast steaks
“Philly”-style steaks—sliced thin for sandwiches and stir-fry-0.75lb--$5.50
1 lb-----$7.00
Grilling Special--$35.00
2 NY strip steaks
8 thick burgers
1 “philly” steak

Roasts
Boneless top round roast—3 to 4 lb. avg.--$7.00/lb
Boneless rump roast—3 to 4 lb. avg.--$6.00/lb
Eye of the round roast—4.5lb.--$36.00
Chuck roast—2.5-3lb.--$6.00/lb
Larger top round roast—for the holidays or for smoking—10 to 12 lbs.--$6.00/lb

Brisket
Trimmed—approx. 5lb.-$7.00/lb
Untrimmed—for smoking—approx. 8lb.--$6.00/lb

Ground Beef
1 lb. pkgs.--$5.00/lb
Patties—4thick patties/pkg-1.35lb.--$7.00/pkg.
24 thinner quarter-lb. burgers-$25.00/pkg.

Other cuts
Short ribs-2 lbs.-$12.00
Stew beef-1” cubes-1.25 lbs-$6.00/pkg.
Beef tallow/suet-10 lbs.-$10.00
SlimJims-organic seasoning-$8.00/pkg.
Trail bologna-1.5lb.-$10.00
Our SlimJims and trail bologna are made from our ground beef, not from byproducts.
Dog Bones-0.75 each
Liver-$2.00/lb
Heart and tongue-$1.00/lb

Comfort food Special--$35.00
1 chuck roast
1 round steak
1 stew beef
1 ground beef

Split ¼ Beef---$427.50

5 T-bone steaks, 2 porterhouse, 6 rib steaks, 3 sirloin steaks, 5 round steaks, 6 chuck roasts, 1 round roast, 1 brisket, 1 flank steak, 4 stew beef, 33 ground beef. We have some flexibility on these amounts if there is something you’d rather trade away.

Lamb

Leg of lamb-2.33 lb.-$35.00
3.0 lb--$40.00
Whole lamb-$170.00
2 boneless legs, 1 pkg. shanks, 20 lamb chops, 4 pkg. ground, 3 pkg. stew meat

Chicken
Whole chickens-5, 6, and 7lbs.-$3.00/lb
Chicken feet-5 lbs.-$5.00

Pork
6 lb. boneless pork loin-$60.00-only one available
Little link (breakfast) sausage-12/pk-$6.00/pk-8 available

All cuts of pork and by the half/ whole available in December.