Wicked Cupcakes

[edit] What defines local or regional?

2007-11-30T07:16:00.000-08:00

The definition of "local" or "regional" is flexible and is different depending on the person in question. Some local business with specific retail and production focuses, such as cheese, may take a larger view of what is 'local' while a local farm my see the area with in a day's driving as local (since this is where they can efficiently move their products to. Some see "local" as being a very small area (typically, the size of a city and its surroundings), others suggest the ecoregion or bioregion size, while others refer to the borders of their nation or state.
Some proponents of "local food" consider that the term "local" has little to do with distance or with the size of a "local" area. For example, some see the American state of Texas as being "local", although it is much larger than some European countries. In this case, transporting a food product across Texas could involve a longer distance than that between northern and southern European countries. It is also argued that national borders should not be used to define what is local. For example, a cheese produced in Alsace is likely to be more "local" to German people in Frankfurt, than to French people in Marseille.
The concept of "local" is also seen in terms of ecology, where food production is considered from the perspective of a basic ecological unit defined by its climate, soil, watershed, species and local agrisystems, a unit also called an ecoregion or a foodshed. The concept of the foodshed is similar to that of a watershed; it is an area where food is grown and eaten. The size of the foodshed varies depending on the availability of year round foods and the variety of foods grown and processed. In a way, replacing the term 'water' with 'food' reconnects food with nature. "The term "foodshed" thus becomes a unifying and organizing metaphor for conceptual development that starts from a premise of the unity of place and people, of nature and society." [3]
Where local food is determined by the distance it has traveled, the wholesale distribution system can confuse the calculations. Fresh food that is grown very near to where it will be purchased, may still travel hundreds of miles out of the area through the industrial system before arriving back at a local store. This is seen as a labeling issue by local food advocates, who suggest that, at least in the case of fresh food, consumers should be able to see exactly how far each food item has traveled.
Often, products are grown in one area and processed in another, which may cause complications in the purchasing of local foods. In the international wine industry, much "bulk wine" is shipped to other regions or continents, to be blended with wine from other locales. It may even be marketed quite misleadingly as a product of the bottling country. This is in direct opposition to both the concept of "local food" and the concept of terroir.

[edit] Defining a Movement

2007-11-30T07:11:00.000-08:00

During the early 20th century, the demise of the family farm and the growth ofwas experienced through much of the United States. In the late 60's and early 70's with the growth of the movement there were increasing numbers of small farms selling a variety of products to local communities. Since the 70's the increase of multi-national food companies has increased the size of not only farms but the overall food system. During this same time period, a slow and steady movement of farmers and consumers building relationships and changing purchasing habits occurred and is still occurring.
The concept is often related to the slogan "Think globally, act locally'', common in . Those supporting development of a local food economy consider that since food is needed by everyone, everywhere, every day, a small change in the way it is produced and marketed will have a great effect on health, the ecosystem and preservation of cultural diversity. They say shopping decisions favoring local food consumption directly affect the of people, improve local economies and may be more ecologically more.
Pioneering and influential work in the area of local economies was done by noted economist In general, local food is in opposition to the ideas of globaland . Critics argue that by convincing consumers in not to buy food produced in the , the local food movement damages the economy of third world nations, which often rely heavily on food exports and cash crops. Local food networks include community gardens, food co-ops, Community-Supported Agriculture (CSA), farmers' markets, and seed savers groups. The principle distinction between these systems and other agrifood systems is the spatial dimension. Local food networks have been described as "community-based agriculture" (e.g. Pimbert, et al., 2001), "direct agricultural markets" (Hinrichs, 2000), and "localist agriculture" (Hines, et al., 2000). The terms "network" and "system" are sometimes used interchangeably, but there appears to be a preference for "network". Critics also say that local food tends to be more expensive to the consumer than food bought without regard to provenance and could never provide the variety currently available (such as having summer vegetables available in winter, or having kinds of food available which can not be locally produced due to soil, climate or labor conditions).
However, proponents indicate that the lower price of commodified food (which is sometimes called cheap food) is often due to a variety of governmental subsidies, including direct ones such as price supports, direct payments or tax breaks, and indirect ones such as subsidies for trucking via road infrastructure investment, and often does not take into account the true cost of the product. They further indicate that buying local food does not necessarily mean giving up all food coming from distant ecoregions, but rather favoring local foods when available.

Food Network Kitchens

2007-10-10T12:17:00.000-07:00

Wicked Cupcakes

Cupcakes:
1 1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cups prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoons salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract

Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4-ounces cream cheese, at room temperature
4 cups confectioners' sugar
2 tablespoons milk
1 drop food coloring (green), optional

Chocolate wafer cookies
Licorice strips
Toasted coconut
Small candies

Special equipment: 12 (1/2-cup) muffin cups with paper liners

For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups.

Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.

Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the whole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.