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An avocado scandal erupted in California. While avocado farmers are experiencing one of their worst years in avocado production, their advocates are celebrating, so it seems. Last week, Marisa McClellan wrote a post that foresees the scarcity of avocados in the coming year. Following the sad news, the New York Times printed an article revealing the decadent lifestyle of the California Avocado Commission "as a kind of free-spending, avocado-gone-wild farm party."
The California Department of Food and Agriculture just released a report explaining that commission employee benefits included: season tickets for the Los Angeles Angels and hockey's Mighty Ducks, paid gym memberships, stipends for vitamins, and even workout clothes. To think that I thought health insurance was an important benefit...As one would imagine avocado farmers are outraged. Rick Shade, an unpaid chairman of the board and third-generation avocado farmer, states that they uncovered about $300,000 in dubious expenses - $39,000 spent by commission employees at upscale clothing stores, like Ann Taylor and Nordstrom.
With such outrageous spending, how could it have taken this long for avocado farmers to take notice? Shade explains that they turned a blind-eye since most farmers were making more and more money from the commission's succuss at popularizing the fruit.
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1-12-2009 @8:01PM Di said... Oversight. It matters.
and I LOVE avacados.
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1-13-2009 @9:22AM Gobo said... Jack, this is a food blog. Don't bring that crap here.
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3-16-2009 @4:04AM Cooking and Serving Maine Lobster said... Fill a large pot with 1 quart of water. Add 2 tbsp. sale and bring to a boil. Put lobster (s) in head first. Bring water back to boil. Lower heat, cover,and simmer.
Cooking Times
1 1/4 lb. Lobster (feeds 1) 12 minutes
1 1/2-2 lb. lobster (feeds 1) 16 minutes
2 1/2 - 31/2 lb. lobsters (feeds 1-2) 20 minutes
4-5 lb. lobster (feeds 2) 24 minutes
Large lobsters aren't tough..they're superb!
Place lobster in sink until cook enough to handle. Then put it on it's back..using a heavy,sharp pointed knife, cut thru entire length of body and tail. Remove stomach, (in back of head) and intestinal vein that runs from stomach to end of tail. Spread open. Seve with mallet or crackers to break the large claws. The tail section and claws offer the largest pieces of meat, but don't let anyone overlook the good meat to be found in the body section. Unhinge the shell from the body, then crack the body apart sideways, to get at the meat. This section contains the "tomalley," or green liver, and the red coral roe (only found in females)..both are delicious. The little claws and tail-piece flippers hold rewarding morsels too. Hot lobster always tastes best dipped in melted butter with lemon juice. Cold lobster is good with either melted butter or mayonnaise.
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