Caw Caw Creek on Cooking Channel

So, since I am not sleeping a whole lot these days--Jones has his days and nights pretty mixed up, and although we're making progress in finding what works for all of us, I am awake at pretty strange hours.  I have found myself watching a ton of HGTV, Food Network and Cooking Channel.

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A couple nights ago on a Cooking Channel show called FoodCrafters, (which will re-air February 5th at 5:30 PM and February 7th at 12:00 PM, but I caught it at 12:30 AM), SC's own Caw Caw Creek pastured pork farm was featured.  Caw Caw Creek owner, Emile DeFelice, talks about his humanely raised and happy pigs.
 

Caw Caw Creek pork products can be found at the All-Local Farmer's Market and the other local markets listed here, as well as featured in many Columbia restaurant dishes, like the CawCaw Bratwurst Sandwich from Hunter Gatherer, or the Caw Caw Creek Burger at Pawley's Front Porch.

Awesome job, Mr. DeFelice!

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Thursday's Thinking of Food

Happy Earth Day! I will be attending EdVenture's Girls Night Out this evening, and am excited about the yummy food that surely awaits--Mr. Friendly's, Solstice, Cellar on Greene, and Cupcake--yum!

Your food 4-1-1 for the week:

Clockwise, from top left, David Rocco of “Dolce Vita”; the chef Joshua Sharkey being filmed for “Unique Eats”; Laura Calder of “French Food at Home”; Roger Mooking of “Everyday Exotic”; Bal Arneson of “Spice Goddess”; and Darryl Robinson of “Drink Up.”
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*There is a new Food Network spin-off channel, (and I am a FN junkie, so I couldn't be more excited!). "Called the Cooking Channel, it is lining up low-key programs targeted at a hipper crowd interested in the grass roots of food culture," Allen Salkin of NT Times reports. Mo Rocca will be hosting a show on the channel called "Foodography," and they will air an hour a day of vintage episodes of Julia Child's "The Galloping Gourmet." Yes, please.

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*Lay off the Salt! And another tidbit from the NY Times, this time the food blog, Diner's Journal: the FDA is planning a 10-year initiative to bring down sodium levels in processed foods. Processed foods account for 77 percent of the sodium Americans consume...(just went to check the Weight Watchers Smart Ones Chicken Quesadilla meal that an office mate has in the freezer--620 grams of sodium--and this is by definition a "diet meal.")



*Jamie Oliver's Food Revolution will wrap up this Friday on ABC at 9 PM...if you haven't watched it yet, it's not too late to tune in. I have loved the show, and I feel like he's really made some changes in the West Virginia community where he's been preaching and teaching about less processed food, more fresh food, and just eating more sensibly. It has to start at the school level too--so many children get their only substantive meals at school and when the schools are serving crap, it's just not right. If you haven't signed the Food Revolution petition, click the logo at the left sidebar of my blog to do so.

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*And speaking of affecting change when it comes to school lunches, click here to become a healthy school lunch advocate. "The Healthy School Lunch Campaign, sponsored by the Physicians Committee for Responsible Medicine (PCRM), is dedicated to improving the food served to children in schools by educating government and school officials, food service workers, parents, and others about the food choices best able to promote children’s current and long-term health." The site has practical things we all can do to advocate for healthy school lunches, click here for the 5 things you can do now, including contacting your congressmen and women and asking them to support The Healthy School Meals Act of 2010 (H.R. 4870).

Please, share your foodie facts/experiences of the week...

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