With all that is going on in the world, one would think that the Massachusetts Attorney General would have better things to do with her time. Free the Grapes!: Massachusetts Attorney General to Spend Taxpayer Money to Maintain Discriminatory Ban on Wine ...

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"Sauces and Stuff" - 5 new articles

  1. Here we go again
  2. What’s happening?
  3. Shrimp Scampi
  4. Give a Cow a Day Off
  5. A post about everything
  6. More Recent Articles

Here we go again

With all that is going on in the world, one would think that the Massachusetts Attorney General would have better things to do with her time.

Free the Grapes!: Massachusetts Attorney General to Spend Taxpayer Money to Maintain
Discriminatory Ban on Wine Direct Shipping

February 2, 2009, Napa, CA – Despite a decisive opinion and remedy order by widely respected
U.S. District Court Judge Rya Zobel, Massachusetts Attorney General Martha Coakley will spend
taxpayer dollars to appeal the judge’s decision, which promised an expansion of consumer choice
in fine wine.

On November 19, 2008, Judge Zobel ruled unconstitutional a Massachusetts statute that bans winery-to-consumer shipments from wineries producing more than 30,000 gallons and who retain a Massachusetts wholesaler; these wineries account for over 90% of all of the wine produced in the US each year, according to the plaintiff’s filing (Family Winemakers v. Jenkins). On December 18, Judge Zobel enjoined the state from enforcing Sections 2, 18 and 19(F) of the Massachusetts General Law Chapter 138.

Now, Attorney General Coakley intends to appeal the final decision to the 1st Circuit Court of Appeals.

“The 30,000 gallon cap statute has been a lightning rod for consumer anger and press opposition. Now that it has been ruled unconstitutional, Massachusetts’ citizens should wonder why their taxes will go to defend this anti-consumer statute whose sole purpose appears to be to maintain a state-sanctioned monopoly in wine distribution,” said Jeremy Benson, executive director of Free the Grapes, a national coalition of thousands of wineries and 300,000 wine lovers.
(www.freethegrapes.org).

According to Free the Grapes!, if successful, the AG’s appeal will:

• Reduce Consumer Choice: Maintain a law that effectively bans all winery-to-consumer
wine shipments, making MA one of the remaining 15 states that continues to prohibit its
of age citizens from purchasing the wines they want directly from licensed, regulated
wineries;

• Ignore Working Solutions: Successful direct shipping “model” legislation is working
successfully in a majority of the states – the model bill satisfies state regulators and wine
lovers, and in several cases, provides states with a new source of tax revenue;

• Waste Taxpayer Money: If the state loses, then the case will have expended taxpayer
money on needless legal wrangling;

• Ignore Opposition in Other States: The “cap” approach has been introduced
unsuccessfully for three consecutive years (FL), litigated (AZ), angrily opposed by
consumers (OH), and now ruled unconstitutional (MA);

• Provide No Benefit to Massachusetts Wholesalers: Even the chairman of the country’s
largest wine and spirits distributor, Southern Wines & Spirits, was quoted in IMPACT
trade magazine that direct-to-consumer shipping has “…not hurt us in any way.”
Free the Grapes! encourages Massachusetts consumers to visit its website at
www.freethegrapes.org and personalize a message sent automatically to Attorney General
Coakley, as well as to send letters to local newspapers for consideration.

Massachusetts Background

In 2005 Massachusetts House Bill 4498 was introduced and passed both the House and Senate.
The bill was condemned for seeking to place conditions on out-of-state wineries that did not exist
for Massachusetts’ wineries. No in-state wineries produced more than the 30,000 gallons, and
they could sell directly to Massachusetts consumers as well as through state wholesalers.

Out-ofstate wineries over the 30,000 gallon cap would not have this option – they would have to either sell directly to consumers or through a Massachusetts wholesaler, if a wholesaler chose to
represent them. Wineries that retained a Massachusetts wholesaler and produced more than
30,000 gallons were prohibited from direct-to-consumer shipping. Governor Mitt Romney vetoed HB 4498 in November 2005 – commenting on its "anti-consumer effect, as well as its dubious constitutionality" – but the veto was overridden. In January 2006, Governor Romney introduced, but failed to pass, a separate bill similar to legislation working successfully in many other states, commenting that “It’s time we end the monopoly that wholesalers have over wine sales…”

Instead of passing the Governor’s new bill, the wholesaler supported HB 4498 became law in 2006. On September 18, 2006, Family Winemakers of California v. Jenkins was filed, stating that current Massachusetts law violated the nondiscrimination principle of the Commerce Clause, which prohibits “laws that burden out-of-state producers or shippers simply to give a competitive advantage to in-state businesses.” (U.S. Supreme Court, Granholm v. Heald, May 2005). The case was funded in large part by the Coalition for Free Trade (www.coalitionforfreetrade.org) with Family Winemakers of California as lead plaintiff.
Massachusetts is the seventh largest wine consumption state in the U.S. (source: Adams Wine
Handbook, 2007, figures from 2006 data). For more information, visit www.freethegrapes.org,
www.familywinemakers.org, www.coalitionforfreetrade.org.
# # #
Media Contact: Jeremy Benson, Free the Grapes! (707) 254-1107
    

What’s happening?

It has been since March 16th that I posted an entry and a lag of almost 6 months is not typical for me. Unfortunately, life has taken hold and finding the time to blog has not really been the issue, but finding the time to post new and interesting things has.

Seriously how many times can you post the different variations of the same things over and over again without it getting tiring to even yourself?

Since the last post the baby is now over a year old! I have a new job and all that a new job entails. Traveling a lot for work as well to places like Zurich, Amsterdam and even Newark!

Also, I have been training for a few sprint triathlons later this summer including-

Dover Sherborn Boosters Triathlon
FireMan Triathlon

Needless to say it has been a busy summer!

So what about the food posts? Assuming I make something creative (and I have a few ideas) I will be back to make the post. Otherwise look for some new content in the fall when I bust out the slow cooker!


    

Shrimp Scampi

Shrimp Scampi is one of those dishes I really enjoy but rarely get in restaurants. Along the lines of spaghetti and meatballs, it is a dish best kept simple but people try to make fancy.

The list of ingredients is fairly short and simple:
shrimp
linguine
parsley
lemon juice
shallots
garlic
parmesan cheese
white wine
olive oil
butter

The amounts of this items can vary based upon your taste of even what you have in your kitchen, fresh parsley is a must though. Most people have everything listed above except the shallots and the fresh parsley, so pick some up when you hit the store to get your shrimp.

Speaking of shrimp we actually cheat sometimes and roll with pre-cooked, shelled, de-veined frozen shrimp. I spoke with the fish guys at Whole Foods and they said all their shrimp are frozen when they get them, so aside from what the recipe calls for, the representation was that there is little difference.

One could defrost them in a brine, which always makes shrimp tastier, or even get them raw and brine them but the plan is to put a fresh dish on the table in 30 minutes. When we grill shrimp we always try to make a point of brining them first, it is worth the effort.

To make the scampi, I prep first by mincing up the garlic and shallots



and then sauté them in about 1-2 tablespoons of olive oil and a tablespoon of unsalted butter over medium heat for about 4-5 minutes.


At the same time, I have the pasts boiling and in to cook. Once the garlic and onions are sautéed, I add 1/4 cup of white wine, the juice of half a lemon and then the shrimp. Since the shrimp is already pre-cooked, it is mostly a quick stir or two at this stage. I then remove from heat. Once the pasta is done, I plate the pasta, then spoon the shrimp / sauce over the pasta, finish with some parmesan cheese and fresh parsley.


Some fresh ground pepper to taste and you are good to go. Serve with some crusty bread and the rest of the white wine and you have a pretty tasty and quick meal. A non-tradition variation to this dish is to add some tomatoes to it. It adds some nice color to the dish as well as a good contrasting flavor.

We now make this about once a week and have served it for company. The only gotcha is that with the pre-cooked shrimp you have to be careful not to overcook it when you incorporate the sauce and the shrimp together.

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Give a Cow a Day Off

Roughly a month ago I received a very nice email from Megan telling me about the Ronzoni "Give a Cow a Day Off" campaign in support of the new Ronzoni Smart taste pasta. Smart Taste pasta that contains as much calcium as a glass of milk, and because of that cows can take a day off.

There is a pretty funny web site for the campaign as well as a Youtube clip. Megan was also nice enough to send me a box of Ronzoni pasta and a recipe to give the new stuff a twirl-

Having a soon to be 5 year with a huge hunger for pasta, the appeal of her getting more calcium is very important to us, so I was willing to try it out.

The recipe is simple enough-

ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA
Serves: 6

Ingredients:
3 cups cherry or grape tomatoes, halved 1/4 cup balsamic vinegar
2 tbsp. olive oil 2 cloves garlic, minced
1 tsp. salt and pepper 1 bag baby spinach leaves, about 4 cups
1 pkg. RONZONI® SMART TASTE™ Thin Spaghetti 1/2 cup shredded Asiago cheese (approx.)
1/4 cup chopped fresh basil or parsley Toasted pine nuts (optional)

Directions:
1. Preheat the oven to 400°F (200°C). Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper.
Spread the tomatoes on a foil-lined, baking sheet.
2. Roast the tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a
large bowl. Add the spinach.
3. Meanwhile, prepare the pasta according to package directions.
4. Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with toasted pine nuts (if using).
Serve with additional cheese on the side.

The only hard part about the recipe is that the smell of the balsamic vinegar drives the sou chef out of the kitchen and I really enjoy having her in there to help me out.


easy to recognize box

the stinky tomatoes roasting away ( I actually like the smell)

the whole combo mid toss

ready to go with a spoon and fork
So the conclusion? I would give both the pasta as well as the recipe two hooves up. Get it! "Give a Cow a Day Off" and two hooves up!!! Stop me now!
Seriously though, the pasta tastes the same which to me is a big deal. We tried the Barilla Whole Grain pasta but gave it up since it never seemed al'dente. The Ronzoni cooked up the same way and had the same feel in the mouth. Seems like a no brainier to me.
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A post about everything

This is a post about the most simple and delicious of things
a cupcake



I could leave it at that and enjoy the vanilla frosting, the multi-color jimmies and the soft chocolate cake but there is much more then just that.


For making these cupcakes was about everything in life that is important. Some sweetness, some delayed gratification (in the waiting for the cupcakes), some instant gratification (in the licking of the spoon), some silliness, a lot of laughing and spending time together putting cup cake mix on our noses.


For these were not just any cupcakes mind you, they were cupcakes that my 4 1/2 year old made with my wife and I. The cupcake baking kit was a present from one of our close friends who absolutely adores both of the girls. She also knows that every tooth in our 4 1/2 year olds mouth is a sweet tooth.


I have a lot of memories about my mother and most of then involve food and the kitchen. When I was sick, there was always a hot bowl of matzoth brei ready and when I could not keep that down a bowl of white rice. I remember the half a loaf of bread she used to make grilled cheese sandwiches after football practice freshman year and I remember that her matzoth balls were always soft and never rock hard.


I also remember my father making fresh apple sauce with my mom and my sister and I sneaking spoonfuls of the still hot sauces out of the pot. I also know that for the life of me I still manage to screw up omelets, while my father made such crazy ones as a banana and jelly omelet.


I cook because I enjoy it, I also cook because it keeps me connected to who I was as well as who I am. I get untold pleasure in being able to share that connection with our girls.


(setting the cups in just right)

(mom (as always) providing gentle guidance)

(one bit for the cupcake, one bit for me)


Some day years from now our children will be making cupcakes with their children. They will say, I used to make these with your grandparents when I was your age and that would be the sweetest thing of all.


    

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