We're having at party and you're invited!
View this email in your browser

 ATL is turning 1 and  wants to celebrate with  you!

What: We're having a birthday party to celebrate turning one!
When:  March 30th from 5:00 pm - 8:00 pm
Where: Why, ATL of course (104 N. Pleasant Street, Amherst)!

Come join us for the festivities! There will be raffles, a game or two, samples (Simple Gifts, Chilean Sweets, Parnella Body and Home Care, Harvest Market, Atkins Farm, Maple Valley and The Local Cafe to name just a few) and of course CAKE!

If you want to donate your time, energy or party goods, let us know as soon as possible by emailing us at with "Party Planning" as the subject line!

Please! If you plan on attending, make sure to RSVP by March 23rd, so we can plan accordingly!

Saturday, March 14th:
1:00 -3:00
Pioneer Valley Vineyard Tasting

Sunday, March 22nd:
12:00 - 2:00 
Local Voices Spoken Word

2:00 - 4:00
Sustainable Sundays: Play a Local Board Game with Gabor Lukacs "Growing Resilient/Growing Resilience"

Registration required.

Sunday, March 29th:
12:00 - 2:00
Local Voices Spoken Word 

2:00 - 3:00
Sustainable Sundays: How to make you own butcher twine. Registration required.

Monday, March 30th:
5:00 - 8:00
ATL is having a birthday party! RSVP by March 23rd. 

Saturday, April 11th:
1:00 - 3:00
Hardwick Winery Tasting

Sunday, April 12th:

12:00 - 2:00 
Local Voices Spoken Word

2:00 - 4:00
Sustainability Sundays: Coffee, Consumer Consciousness, and Community. Register here.

Saturday, April 18th:
1:00 - 3:00
Element Brewing Co. Tasting

Sunday, April 19th:

12:00 - 2:00 
Local Voices Spoken Word

2:00 - 4:00
Sustainability Sundays: Fermentation with Trevor Ring. Register here.

Saturday, April 25th:
1:00 - 3:00
Artifact Cider Tasting

5:00 -7:00
1st of the Monthly Member Meet-Ups!

Our calendar page is constantly having new events and activities added, so make sure you check it frequently!

Producer Interview:

Gabor Lukacs of Gabor's Eggs
Egg Shaped Gold - by Caroline Seymour
   It’s so easy to separate the grocery store from the farm.  Eggs come from chickens, obviously, but on a weekly trip to Stop and Shop it’s hard to remember that eggs don’t just come from cardboard cartons.  What’s more, we’re even made to believe that all eggs are created equal.  You might feel good about buying cage-free eggs, but if there’s really no difference between the eggs then it’s not worth worrying about, right?
   Wrong!  The color of an egg’s shell doesn’t really matter, but what’s inside can vary widely based on the life of the chicken it came from, and the difference is big enough to see.  Try putting one supermarket egg in a bowl next to Gabor’s Eggs from All Things Local, and the difference is clear. Gabor’s eggs have a richer, more brightly colored yolk.  The yolks stand taller, they’re stronger, and they even taste better.  And as you might expect, the difference doesn’t come from chemicals and hormones, but from something even more unusual: treating chickens like chickens.
   It turns out, letting chickens do what chickens like to do causes them to produce better eggs.  This means letting them out of the little cages (commonly called battery cages) that commercially raised chickens live in and letting them outside.  Gabor Lukacs, an Amherst resident who raises chickens of his own, knows exactly what this means.  His chickens live in a wide area around his garden, picking at bugs and grass and choosing whether they want to stand in the shade of their summer enclosure or their more sheltered winter enclosure.  He knows they have enough space, because “Some space in their area is still covered in grass, which means they haven’t had time to get to it all – it means they have plenty of room.”  Letting chickens act like chickens means their stress levels are at a minimum; they don’t have to fight each other for space, they have a variety of food to eat, and they can focus on living happy chicken lives.
   It may sound surprising to hear that Gabor’s eggs aren’t certified organic.  They’re free to live in the open, and aren’t treated with hormones or antibiotics.  But Gabor raises his chickens in an environment that’s about something even more important: he focuses on living locally.  In his own words, “Local creates community.  Organic doesn’t.”  Today, the term ‘organic’ is regulated by the government, which unfortunately means that it’s expensive to become certified, and the term doesn’t necessarily mean that anything is produced in a sustainable, humane way.  Gabor’s chickens and gardens are designed to be sustainable; he doesn’t have to buy commercial chicken food or fertilizers, but relies on the resources in and around Amherst.  This includes recycling food waste from the All Things Local café; chickens eat grains, of course, and they love the vegetable leftovers like carrot peels.  So even though they’re not certified organic, they are local, sustainable, and produce delicious eggs!
   The benefits of these eggs go even deeper than taste.  All eggs provide some level of vitamin D, an essential nutrient that plays an important role in bone health and digestion.  One study found that free range chickens living outdoors produced eggs with four times more vitamin D than chickens living in battery cages[1].  Imagine eating four supermarket eggs to get the amount of vitamin D in just one of Gabor’s eggs!  It’s important to note that just because eggs are labeled ‘free range’ doesn’t mean they have all the space they need; commercial free range chickens can still be packed together, which makes them stressed out and more likely to fight.  Another study found that chickens treated similarly to Gabor’s had twice as much carotenoids than commercially produced eggs[2].  Carotenoids are precursors to vitamin A, which is essential for vision, and can also act as antioxidants, which protect the body from damaging chemicals.  Carotenoids give foods a yellow or orange color, which is why Gabor’s eggs are so much brighter than those bought from the grocery store.
   Why don’t all eggs just get these benefits?  It’s simple – chicken farms don’t know how to manipulate hormones and nutrition to produce eggs as good as Gabor’s.  The simple truth is that there’s no substitute for chickens’ natural diet and habits when it comes to producing good eggs.  This is food that you can feel good about buying, and really enjoy eating!  If you haven’t already tried them, pick up some of Gabor’s Eggs next time you’re in All Things Local and see the difference for yourself.
[1] Kuhn J, Schutkowski A, Kluge H, Hirche F, Stangl, G. Free-range farming: a natural alternative to produce vitamin D-enriched eggs. Nutrition. 2014;30(4):481-4.
[2] Hesterberg K, Schanzer S, Patzelt A, et al. Raman spectroscopic analysis of the carotenoid concentration in egg yolks depending on the feeding and housing conditions of the laying hens. Journal of Piophotonics. 2012;5:33-39.

A Local Recipe from The Local Cafe

Celebrate St. Patrick's Day the best way... with food!
This week's recipe is a nod to celebrating St. Patrick's Day, and although we would love to bring you a fail proof recipe for Corned Beef and Cabbage, we thought instead we could bring you a delicious soup that has all the flavors of the season and will keep you thinking you already found your own pot of gold!

Pot of Gold Soup

4 whole gold potatoes, skin, scrubbed and quartered
1 whole yellow or sweet onion, cut into small pieces
2 ribs celery, cut into 1/4 inch pieces
1 cup celeriac root, peeled and cut into bite sized pieces
4 Tbs olive oil
4 cups shredded green cabbage
1/2 red onion, cut into thin strips
1/4 tsp Caraway Seed
1 tsp dried dill (if using fresh ~1 Tbs)
6 cups vegetable broth (or water)
1 cup white wine

4 - 6 slices of Irish Soda Bread (recipe to follow next week!)

1) In a large soup pot, heat the olive oil and add onions, celery, and carrot and cook until softened

2) Add wine to pan to deglaze, bring wine to boil and cook 1 - 2 minutes

3) Add remaining ingredients (except cabbage) to the pan and bring everything to a soft boil

4) Cook until potatoes are soft

5) At this point, if you like a creamier soup blend in a blender or using an immersion blender. If you like a chunkier soup, leave as is. Add cabbage and cook until softened, about 10 minutes. Sprinkle with a little dill as a garnish

6) Serve with Irish Soda Bread for an extra touch of seasonal fun! We will have the recipe for Soda Bread in next week's newsletter, so keep an eye out!
Copyright © 2015 All Things Local Cooperative Market, All rights reserved.

unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp