Gracie's 21st Century Café and Catering "a restaurant like no other" Gracie's of Pine Forge is a place for celebrating a special occasion. This time, the occasion happened to be our wedding anniversary. In fact, when you call to make reservations, they ask you if there is a special event. Because of our anniversary status, we were seated in the most romantic place in the restaurant. A cozy two-seater chair in a quiet corner of the back room awaited our arrival, complete with candlelight, soft music, and tiny silver hearts and stars splashed on the tablecloth. The décor of this 13-year-old restaurant is an eclectic mix of island colors and Native American artwork. The bar is inviting. There are four separate small areas as well as dining al fresco. The staff is polite. Service is intentionally slow, allowing you to enjoy the atmosphere and every scrumptious bite. Gracie believes, "To sit, to relax, and to spend precious time with family, friends, and loved ones ingesting not only the nourishing and lovingly prepared offerings but basking in the warmth shared when we have the community created by the table, carefully set, just for you." For appetizers we ordered grilled roasted red bell peppers with French goat cheese, chiffonade of fresh leaf basil, and a forest of baby greens drizzled with extra virgin olive oil and balsamic reduction. We also had a delicious pear salad comprised of fresh succulent Anjou pears sliced and fanned over Baby Field Greens and Arugula tossed in a homemade Gorgonzola blue cheese vinaigrette sprinkled with pan roasted walnuts drizzled with pomegranate molasses. We did not order the Jamaican Curried Crab Bisque, her signature recipe as seen in Gourmet Magazine: maybe next time. Our entrees were equally pleasing to the palette. My husband had double garlic hen with overnight tomatoes. I ate the grilled portabella cap with eggplant yemeste (stuffed). As vegetarian, I found this pasta dish quite delicious. There were additional vegetarian selections too. Somehow we managed room for dessert. Both were lovely and served with stylish presentations. We devoured the chocolate mousse with raspberries as well as the key lime cheesecake. The two and a half hour dining experience was both relaxing and enjoyable. I forgot that I was in Pennsylvania and felt as though I were on vacation on some remote tropical island. I agree with Gracie, "Dining experiences should be a most passionate endeavor." To make reservations call (610) 323-4004. When you drive down Manatawny Road, you'll swear you're not in the right place. Gracie's is tucked away in the most unsuspecting location, which just adds to the charm of this great little restaurant. Enjoy, but take your wallet. Your bill will reflect the fine ingredients that go into fresh, natural gourmet dining. Gracie's 21st Century Cafe website

Bitter Harvest: A Chef's Perspective in the Hidden Dangers in the Foods We Eat and What You Can Do About It by Ann Cooper with Lisa Holmes Bitter Harvest is a passionate book that will convince you to eat local, in-season products that are grown in a sustainable fashion. The history and politics behind the food we eat serve as a backdrop for this book, and it is full of helpful statistics. If you are concerned about the food you eat, your health, or want a comprehensive overview of the subject, this book is for you. The book opens with a brief history of food and agriculture in America. A common theme is the trend toward hybridization and high-yield agricultural practices that have dwindled down plant diversity. Ninety-seven percent of all the vegetables traditionally grown in the U.S. have become extinct in less than 80 years. Lack of biodiversity is a problem for animal husbandry as well. Industrial agriculture (agribusiness) is compared and contrasted to sustainable agriculture on many different levels. Industrial giants such as Monsanto, DuPont and Cargill are extremely influential in what we eat and which chemicals may be used to grow our foods. Why are we willing to give so much power to so few people? And what is making so many of us sick? Cooper explores pesticides, herbicides and the controversial practices of irradiation and bioengineering. Cooper's chapter entitled "We Are What We Eat" contains some staggering statistics. Forty years ago only 5% of American adults were overweight, compared to approximately 33% today. The loss of healthy soil may have resulted in the decline of calcium, iron, and vitamins A and C in many non-organic vegetables. Women are reaching both puberty and menopause earlier and fewer male babies are being born. Some researchers believe this is "partially the result of a combination of the hormones administered to animals we eat and the pesticides and pollution that have become part of our food supplies." Even some U.S. breast milk would be too contaminated to be bottled as a food commodity. Cooper highlights some positive changes occurring. The Chefs Collaborative 2000 is a growing network of over 1500 chefs working to promote the chef-farmer connection. An "Adopt-a-School" program teaches students about sustainability and healthy food. Team Nutrition's program called Fresh Start is designed to get more fresh foods into school lunches. As informed consumers you can do several things to help. Many of you reading this already support your local farming by belonging to a CSA. You can also: Buy and plant heirloom seeds. Find out where your food comes from. Talk to the produce and meat managers at your grocery store. Eat what is in season locally. Help start a school garden. "To forget how to dig the earth and tend the soil is to forget ourselves." Mohandas Gandhi To buy Bitter Harvest from Amazon.com, click here.