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The Rainforest Alliance, an international nonprofit organization focused on sustainable farming, forestry and tourism, names the 2010 honourees for its annual gala on May 12that the American Museum of Natural History in New York City. Companies continue to make bold commitments to sustainability, despite an uncertain economic landscape, and these commitments improve livelihoods and conserve biodiversity on the ground.
The annual gala recognizes companies and individuals for their work with the Rainforest Alliance on making sustainable supply chain decisions, or for their longtime support of conservation work.
“Twenty years ago, the Rainforest Alliance
had only a handful of companies working with us on their supply chains, and now we have thousands,” said Tensie Whelan, president of the Rainforest Alliance. “The companies and individuals honoured during our annual gala are those that show leadership in their efforts to make farms, forests and tourism operations more sustainable so that future generations may also enjoy them.”The 2010 honorees are:
Pierrick Chouard of Vintage Plantations Chocolates
Columbia Forest Products
Côte d’Or Chocolate
Glenn Jampol and Teresa Osman of Finca Rosa Blanca Coffee Plantation & Inn
Kenya Tea Development AgencyWillamette Valley Vineyards
(We are very proud to be honored!)From Rainforest Alliance:
If Willamette Valley Vineyards wanted to save $250,000 a year, it could stop using natural cork stoppers and transition to metal screw caps or plastic stoppers. Fortunately, the winemaker understands that that number does not reflect the true cost to the environment, which is why it pays a premium to seal its bottles with cork harvested from Forest Stewardship Council (FSC)/Rainforest Alliance Certified forestlands in the Mediterranean. An overriding commitment to social, environmental and economic sustainability is apparent throughout Willamette Valley Vineyards’ business operations. All of the company’s properties have been certified by LIVE (Low Input Viticulture and Enology) as well as Salmon-Safe. The vineyard also offers ten cents for every wine bottle returned to its tasting room (regardless of origin), uses recycled paper throughout its facilities and recycles all plastic, aluminum, paper and cardboard.
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they featured "Recipes from America's Best Rib Joints," which got me thinking, dang we have great wines to pair with barbecue!
Here is an excerpt from the article along with the two rib recipes they suggested:
"BBQ is the only true gospel which many of us backyard-smokers follow. The practice of barbecuing is almost a religious experience; successful barbeque is, after all, as much about the discipline to fight off the temptation to crack open the smoker and take a peek as it is in having faith in one’s preparation."
It’s not easy, though it sure sounds easy, right? Build a fire, add some wood chips, throw in some meat, then forget it while you watch the game and drink some beers? (I’ll recommend wines for pairing with barbeque, but the proper beverage for actually barbecuing is beer, of course.)
Anyway. While the recipes in America’s Best BBQ -- and there are 100 absolutely mouthwatering ones to choose from -- are a great guide to the 'que,
Slaughterhouse Five Ribs
Serves 4 to 8
2 tablespoons white cane sugar
1 tablespoon light brown sugar
2 tablespoons Hungarian paprika
2 tablespoons Lawry’s Seasoned Salt
1½ teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon granulated onion
1 teaspoon white pepper
1 teaspoon finely ground black pepper
2 (2½-pound) slabs spareribs
In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper, and black pepper and blend well. You can do this ahead of time, cover, and store in a cool, dark place until ready to use.
To prepare the ribs, remove the membrane from the back of the slab and trim any excess fat. Season the slabs all over with all of the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.
Cook the ribs using the indirect method at 275°F. Jeff says that cooking the ribs at the higher temperature does two things: it renders the fat better, and you get more flavorful ribs. Cook the ribs for 5 to 6 hours, turning them every 2 hours.
The ribs are done when you can easily tear or pull two ribs apart.
2008 Riesling -As refreshing as liquid fruit salad in a glass, this wine opens with explosive aromas of wild strawberry, raspberry, black cherry, and a hint of smoke and anise. Flavors mirror the aromas and are complemented by balanced, soft tannins and ripe acidity. Juicy flavors lead to a juicy pomegranite finish.
2007 Griffin Creek Cabernet Sauvignon - This wine opens with an herbaceous nose of asparagus, broccoli and green olives, with rich aromas of tobacco, barrel toast and a hint of black cherry. The first sip explodes with flavors of plums, cherries, chocolate, espresso and clove, with just a hint of citrus. The well-balanced acidity and full mouthfeel lead into a lingering finish of white pepper and cherries.
Barbecued Baby Back Ribs
Serves 4 to 6
2 slabs baby back ribs
½ cup W’ham seasoning of your choice (or use the recipe that follows)
Apple juice, for basting
Set up your smoker to cook indirectly at 250º–275ºF. This temperature is a little higher than usual, but John believes that ribs should be cooked hotter than most barbecue. To prepare the ribs, trim them of excess fat. Do not remove the membrane from the back of the ribs before you cook them. John, like many other Memphis pitmasters we’ve met, says that leaving the membrane on keeps the meat juices in. Paul and John have a friendly disagreement on this technique. Sprinkle the ribs all over with the W’ham seasoning. Place the ribs in the smoker. If you hang the ribs like John and Paul do, you don’t have to turn them. Just baste them with apple juice after 1½ hours. If you cook the ribs on a grate or in a rib rack, turn them after 1½ hours and baste with apple juice. Cook the ribs 3 to 4 hours or until you can take two ribs side by side and easily tear them apart. When the ribs are finished cooking, remove the membrane and serve.
Makes about 2¾ cups
½ cup cane sugar
½ cup onion salt
½ cup garlic salt
2 tablespoons chili powder
2 tablespoons Worcestershire powder
1 tablespoon lemon pepper
1 tablespoon black pepper
1 tablespoon vinegar powder
1 teaspoon cayenne
1 teaspoon rubbed sage
1 teaspoon dried basil
½ teaspoon ground rosemary
Combine all of the ingredients and blend well. Store in sealed jar in a cool, dark place until ready to use, up to 6 months.
2008 Whole Cluster Pinot Noir - As refreshing as liquid fruit salad in a glass, this wine opens with explosive aromas of wild strawberry, raspberry, black cherry, and a hint of smoke and anise. Flavors mirror the aromas and are complemented by balanced, soft tannins and ripe acidity. Juicy flavors lead to a juicy pomegranite finish.
2006 Griffin Creek Syrah - The rich, complex nose opens onto a backbone of cherries and black fruit, complimented by aromas of leather, tobacco and barrel toast with hints of graham cracker, milk chocolate and cola. The sip opens with a smooth entrance of plum and cigar flavors. The nicely balanced acid highlights juicy fruit notes, and a complex mouthfeel brings out black pepper flavors which lead to a strong, spicy finish.
I'm jump-starting summer. Enjoy!
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