Soulfully Seasoned Beans on the Table in a Flash
By Lorrie Baumann
A Dozen Cousins offers ready-to-eat bean dishes seasoned with the Creole, Caribbean and Latin American flavors of the ethnically diverse Brooklyn neighborhood that brand Founder Ibraheem Basir grew up in. “Food was a joyful, cultural experience,” he says of that neighborhood. “I grew up in a Black and Brown melting pot. I can remember eating jerk chicken, empanadas, black-eyed peas. It was a really interesting mix of flavors that I wanted to bring to life with this brand.”
Coming from a background as a brand manager for a natural foods manufacturer, where he fell in love with the ethos of healthy eating and responsible business practices, Basir has founded his own line with a vision of eventually extending it with other dishes created at the intersection of healthy food, convenience and bold flavor. “Beans is just first. Dinnertime is such a joyous time for people, and you want to put something healthy on the table for your family or for your loved ones. You want, in some cases, to share cultural experiences with the people that you love. But, at the same time, usually people have, like, 20 minutes to prepare dinner each night,” he said. “There’s always this tension between wanting to prepare something that’s wholesome and high-quality, but to do it really quickly. We feel like, as a brand, that’s a spot where we can help out.”
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The A Dozen Cousins line, named after his daughter and her 11 cousins, currently includes three products: Cuban Black Beans, Mexican Cowboy Beans and Trini Chickpea Curry. “They’re ready-to-eat beans, fully cooked and seasoned, according to those traditions from Black and Latino recipes,” Basir said. They’re all cooked with avocado oil, real vegetables and spices. They’re packaged in pouches that tell the story of the ingredients and their flavors, and they’re designed to stand out on the shelf. Each pouch contains 10 ounces and will serve two.
Visit www.adozencousins.com to learn more.
Gillibrand Calls for USDA Study of Produce Industry Market Conditions
U.S. Senator Kirsten Gillibrand, a member of the Senate Agriculture Committee, has called on the U.S. Department of Agriculture (USDA) to investigate if fruit and vegetable farmers in New York and across the country are receiving fair prices for their produce. While the prices of fruits and vegetables have increased for both consumers at the grocery store and for wholesale buyers, the prices that farmers receive for these same products has not kept up with these increases – and even gone down in some cases.
“Our New York farmers are facing a produce-pricing crisis. Throughout the state, fresh fruit and vegetable growers are hurting because the prices they get for their produce have stayed flat, and in some cases have even gone down, while the middlemen who move the produce from farmers to grocery stores and grocery store shoppers have seen the prices for the same produce increase,” said Senator Gillibrand, a member of the Senate Agriculture Committee. “Despite this, the USDA has not reviewed the fruit and vegetable industry in decades. We need to understand what is causing these unfair prices for our farmers, and I am calling on the USDA to complete a top-to-bottom review of the fruit and vegetable industry so that we can help New York’s farmers better price their produce and plan for their future.”
United Fresh Produce Association is taking issue with Gillibrand’s position. “The fresh produce industry operates on extremely tight margins, at every stage from grower to wholesaler to retailer. Our industry is the ultimate supply-and-demand economy, and our real goal must be to increase demand for fresh fruits and vegetables,” said Tom Stenzel, President and Chief Executive Officer. “That’s the key to raising prices paid to farmers, allowing reinvestment for growth. Transparency in any supply chain is a good thing, and we always welcome USDA’s analysis of our markets. It’s important for each sector in our supply chain not to lose sight of our goal to grow fresh produce consumption, while fighting with one another over whose share of a dwindling pie is bigger.”
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There are thousands of farms and orchards throughout New York State, and New York consistently ranks as one of the top agricultural states in the nation, Gillibrand noted. “However, data from the U.S. Bureau of Labor Statistics and National Agricultural Statistics Service shows that the prices paid to farmers for many of New York’s specialty crops – including apples, snap beans, cabbage, and broccoli – lag behind the terminal prices (the prices that the middle men who move these same crops from farms to grocery stores receive),” she said in a statement. “Furthermore, structural changes to the fruit and vegetable industry in recent decades, such as new farming technology, nutrition science, and consumer behavior, have left farmers facing uncertainty as they feel that the market is not transparent enough to know if the price they are offered for their produce is fair.”
The persistently low prices that farmers receive for their fruits and vegetables have led to the loss of small family farms, and in the last five years alone, New York lost 11,000 acres of vegetable production. The USDA hasn’t conducted a full review of the fresh fruit and vegetable market for decades, and Gillibrand’s push for a new study of this industry would help identify which factors contribute to unfair prices for farmers and increase transparency in the market. Gillibrand is also calling for the USDA to use new technology to improve farm sales reporting to ensure that data is updated in real time, increasing transparency for farmers and allowing them to see if the prices they receive are fair.
Smokin’ Mary Smoked Bloody Mary Mix
Tomatoes are what it takes – and lots of ‘em. Unlike your standard, mass-produced Bloody Mary mix, Smokin’ Mary Smoked Bloody Mary Mix is a family-owned company born of tomato love, a fondness for the Bloody Mary and a frustration with commercial Bloody Mary mixes. Smokin’ Mary Bloody Mary Mix was born of intensive recipe testing and tasting – and has multiple awards to prove its worth. It’s all zest, zip and fresh, ripe tomatoes – never reconstituted tomato juice.
In fact, it’s so good, a total amateur went up against 10 professional bartenders at Stolichnaya’s renowned Bloody Mary Mix Down – and her Smokin’ Mary cocktail won a medal. That’s a top-three, bronze-medal, championship performance from a downhome girl who is one hot tomato. Her name is Laurie Nadeau. Along with her husband Marc, she’s been winning over the Bloody Mary world one cocktail at a time.
What they’ve developed together is a true foodie product. But how does this happen? Hard work and passion. Their original formulation went through numerous taste tests and improvements before they felt it was ready for market. With a thicker tomato consistency than a conventional mix, a single bottle of Smokin’ Mary delivers about five full-strength cocktails. Because of all those tomatoes, as you enjoy your Smokin’ Mary beverage and the ice starts to melt, things only get better.
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Nadeau grew up on a dairy farm in northern California, and remembers growing the most vibrant tomato garden with her mom. Those days of earth and loam and unaccountably ripe, red fruit are among the best memories of her childhood. That tomato garden is where many of Nadeau’s best practices were instilled. A love of fresh produce year round lead to her love of good food – dishes crafted with a fondness for flavor and for those preparing to enjoy it. Working with her husband, who has a background in food service, they spent countless hours with fresh tomatoes, a smoker, adult beverages, a passion for craft and dedication to flavor.
But how good is it, really? There have been rave reviews from the cocktail-consuming public. But Smokin’ Mary still treasures its favorite review of all, from an editor at Food & Beverage Magazine, who says, “I’ll tell you a secret. This is the best Bloody Mary mix I’ve ever tasted.”
