Letters

Letters 8-18-2014

The Climate Clarified

Climate change isn’t an easy subject. A class I’m taking compared it to medicine in a way that was helpful for me: Climate scientists are like planetary physicians. Our understanding of medicine is incomplete, but what we know is useful...

Beware Non-Locally Grown

The article “Farm Fresh?” couldn’t be any more true than exactly stated. As an avid shopper at the local farm markets I want to know “exactly” what I am buying, from GMO free to organic or not organic, sprayed or not sprayed and with what...

Media Bias Must End

I wish to thank Joel Weberman for his letter “Seeking Balanced Israel Coverage.” The pro-Palestinian bias includes TV news coverage...

Proud of My President

The world is a mess. According to many conservative voices, it would not be in such a mess if Obama was not the president. I am finally understanding that the problem with our president is that he is too thoughtful, too rational, too realistic, too inclined to see things differently and change his mind, too compassionate to be the leader of a free world...

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TASTE makers

None - August 19th, 2011  

MARIO BATALI ARRABBIATA SAUCE

Arecent visit to some of the farmers’ markets in Northern Michigan produced everything I needed to make fresh pasta sauce. We are so fortunate living here with our agricultural diversity and for the next couple of months the harvest is on which bodes well for all sorts of canning projects. Making homemade salsas and tomato sauces are easy and not as time consuming as one might think.

During a recent interview with Chef Mario Batali he emphasized that every “great recipe and meal starts at the store.” He took it a step further about getting the freshest ingredients as possible and knowing where your food comes from. Batali, in addition to being a celebrity chef and owner of several top restaurants, is also a bestselling cookbook author. Many of his cookbooks have an Italian theme with plenty of pasta sauce recipes.

While making homemade pasta sauce is relatively simple, it is not always convenient. Unlike many celebrities who lend their name to just about anything, Mario Batali does not. He is hands-on at all of his restaurants as well as his Italian winery (see Bottoms Up) and so when you see his name on a product, you can expect that it meets his high standards. A few years back he released a collection of Mario Batali Pasta Sauces.

The collection of sauces include Pizza, Marinara, Alla Vodka, Arrabbiata, Cherry Tomato and Tomato Basil. My personal favorite is the Arrabbiata because I like spicy foods and this has some zip to it. The sauce is made with crushed red pepper and San Marzano tomatoes with a nice balance of capers and fresh garlic.

Summer Garden Food Manufacturing, the only Green LEED Certified Manufacturing facility in North America makes Batali’s sauces for him. “These are all natural sauces and made in small batch production to ensure consistent product quality and great taste in every jar. No paste, puree, or sugar is added to any of my sauces making them great options for the health conscious consumer.” The sauces are sold in Northern Michigan; for locations and details check out www. mariobatali.com ---Rick Coates

 
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