Study Abroad and Your Perspective on the Food System

The Elderberry

From warding off evil to tapping maple trees, the elderberry bush lives up to its name dating back  to prehistoric man1.  But don’t eat the berries raw; they are poisonous.  This native shrub fascinates for its many elixir, practical, and folk uses.   Black Elderberries have almost 5 times as many anthocyanins as Blueberries and twice the overall antioxidant capability of cranberries.  And Black Elderberry has been found to be effective against the H5N1 strain of Avian Flu; and when given to patients, scientists have found the Black Elderberry, has the ability to ward off flu infections quickly.1  

Take a closer look at the at the black-berried elder, Sambucus nigra:

“Food

The flowers of Sambucus nigra are used to produce elderflower cordial.

The French, Austrians and Central Europeans produce elderflower syrup, commonly made from an extract of elderflower blossoms, which is added to Palatschinken filling instead of blueberries.

People throughout much of Central, Eastern, and Southeastern Europe use a similar method to make a syrup which is diluted with water and used as a drink. Based on this syrup, Fanta markets a soft drink variety called "Shokata" which is sold in 15 countries worldwide.

In the United States, this French elderflower syrup is used to make elderflower marshmallows.

St. Germain, a French liqueur, is made from elderflowers. Hallands Fläder, a Swedish akvavit, is flavoured with elderflowers.

The Italian liqueur Sambuca is flavoured with oil obtained from the elderflower.

In Germany, yoghurt desserts are made with both the berries and the flowers.

Wines, cordials and marmalade have been produced from the berries or flowers.

Fruit pies and relishes are produced with berries. In Italy (especially in Piedmont) and Germany, the umbels of the elderberry are batter coated, fried and then served as a dessert or a sweet lunch with a sugar and cinnamon topping.

In Germany, the dish is known as "Hollerküchel".

Hollowed elderberry twigs have traditionally been used as spiles to tap maple trees for syrup.

In Romania, a slightly fermented soft beverage (called "socata" or "suc de soc") is traditionally produced by letting the flowers macerate, with water, yeast and lemon for 2-3 days. A similar drink is produced in the UK, but in this case the last stage of fermentation is allowed to proceed in a closed pressure proof bottle to give a fizzy drink called elderflower champagne.

Cultivation

Ornamental varieties of Sambucus are grown in gardens for their showy flowers, fruits and lacy foliage.

Native species of elderberry are often planted by people wishing to support native butterfly and bird species.

Elderberries, raw Sambucus spp.
Nutritional value per 100 g (3.5 oz)
Energy	305 kJ (73 kcal)
Carbohydrates	18.4 g
- Dietary fiber	7 g
Fat	0.5 g
Protein	0.66 g
Water	79.80 g
Vitamin A equiv.	30 μg (4%)
Thiamine (vit. B1)	0.07 mg (6%)
Riboflavin (vit. B2)	0.06 mg (5%)
Niacin (vit. B3)	0.5 mg (3%)
Pantothenic acid (B5)	0.14 mg (3%)
Vitamin B6	0.23 mg (18%)
Folate (vit. B9)	6 μg (2%)
Vitamin C	36 mg (43%)
Calcium	38 mg (4%)
Iron	1.6 mg (12%)
Magnesium	5 mg (1%)
Phosphorus	39 mg (6%)
Potassium	280 mg (6%)
Zinc	0.11 mg (1%)
Link to USDA Database entry Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Medicine

Black elderberry has been used medicinally for hundreds of years.

Some preliminary studies demonstrate that elderberry may have a measurable effect in treating the flu, alleviating allergies, and boosting overall respiratory health.

Elder is used in Traditional Chinese Medicine, dissolved in wine, for rheumatism and traumatic injury. 

Music

Branches from the elder are also used to make the fujara, koncovka and other uniquely Slovakian flutes. Similar musical instruments (furulya) are made of elderberry (fekete bodza, Sambucus nigra) in Hungary and other parts of Eastern Europe.

Toxicity

The ripe, cooked berries (pulp and skin) of most species of Sambucus are edible. However, most uncooked berries and other parts of plants from this genus are poisonous. Sambucus nigra is the only variety considered to be non-toxic, but it is still recommended that its berries be cooked slightly for culinary purposes.   The leaves, twigs, branches, seeds and roots of Sambucus plants can contain a cyanide-inducing glycoside (a glycoside which gives rise to cyanide as the metabolism processes it). Ingesting a sufficient quantity of cyanide-inducing glycosides can cause a toxic build up of cyanide in the body.

In 1984, a group of twenty-five people were sickened, apparently by elderberry juice pressed from fresh, uncooked Sambucus mexicana berries. All recovered quickly, however, including one individual who was hospitalized after drinking five glasses. Such reported incidents are rare.

Ecology

The berries are a very valuable food resource for many birds. In Northern California elderberries are a favorite food for migrating Band-tailed Pigeons. Flocks can strip an entire bush in less than an hour. Elders are used as food plants by the larvae of some Lepidoptera species including Brown-tail, Buff Ermine, Dot Moth, Emperor Moth, the Engrailed, Swallow-tailed Moth and the V-pug. The crushed foliage and immature fruit have a strong fetid smell.

Dead elder wood is the preferred habitat of the mushroom Auricularia auricula-judae, also known as "Judas' ear fungus".

The pith of elder has been used by watchmakers for cleaning tools before intricate work.

Folklore

Folklore is extensive and can be wildly conflicting depending on region.

• In some areas, the "elder tree" was supposed to ward off evil influence and give protection from witches, while other beliefs say that witches often congregate under the plant, especially when it is full of fruit.
• In some regions, superstition, religious belief, or tradition prohibits the cutting of certain trees for bonfires, most notably in witchcraft customs the elderberry tree; "Elder be ye Lady's tree, burn it not or cursed ye'll be" – A rhyme from the Wiccan rede.
• If an elder tree was cut down, a spirit known as the Elder Mother would be released and take her revenge. The tree could only safely be cut while chanting a rhyme to the Elder Mother.”2

^{Sources: 1 http://www.blackelderberry.info/ , 2 http://en.wikipedia.org/wiki/Sambucus}

Lovin' Slow Food UNH!

     Catching up with Slow Food UNH is harder than it sounds!  They are still SLOOOOOWWW…, but don’t let that fool you.      The group gathered weekly during the Spring semester to share meals, cook with local ingredients, and host a variety of events including a viewing of the “Changing the Way We Eat” conference, collecting and raising money for the Earth Day Food Basket program, screening of “Forks over Knives”, and offering a pasta making workshop.  

     The group didn’t just sit in their club house either!  That’s not the mission of Slow Food UNH.  They linked arms with Cornucopia Food Pantry, pot lucked with UNH Organic Garden Club, and attended the UNH Solarfest.  At the New England Regional Slow Food Conference they joined the big family with Slow Food Seacoast, Slow Food Martha's Vineyard, Slow Food UVM, Slow Food Vermont, Slow Food Monadnock, and Slow Food Boston.  

    Slow Food UNH  visited  sugarmomma’s maple farm during maple sugar weekend and spent a weekend at Martha’s Vineyard nettle foraging and volunteering for the Island Grown Schools initiative (the island's own 'Farm to School' program).

    As if that wasn’t enough, Spencer C. Montgomery, Slow Food UNH president,  was awarded a FULL SCHOLARSHIP from Slow Food USA to fly down to New Orleans for the National Slow Food Leadership Conference!!  This trip led to Spencer’s appointment as the National Coordinator of Slow Food Youth Network in the USA.  The plan is to build a campus guide for slow food for other chapters and a regional model.

      

Looking forward the group plans to build the on-campus model for Slow Fish USA this fall.  Where better to plant the roots for Slow Fish USA than beautiful Seacoast New England!?! 

      The Slow Food Youth Network SFYN and Slow Food UNH will need support from passionate individuals.  So catch Slow Food UNH this fall and don’t miss out!  

      You can view the movie inspired by Spencer C. Montgomery and Slow Food at the University of New Hampshire.  "For the Love of it" illustrates the Slow Food process; from the procurement of fresh local ingredients, to the culinary processing of them, and ending with the enjoyment of the meal with loved ones.  Slow Food is the very essence of food culture.

Visit EcoGastronomy at the URC!

Friday, April 26, 2013, PAUL, Room G25, 10 - 11:30 a.m. 
EcoGastronomy Dual Major Capstone Research Projects
EcoGastronomy Dual Major graduates explore the interdisciplinary nature of their degrees in their capstone research and synthesize their EcoGastronomy experience with their undergraduate education.

Moderator and Faculty Adviser: Daniel Winans

Maggie Baldwin    Adaptation of Crops to Climate Change in Western Africa and Latin America

Kate Cameron    Cafe Synesthesia

Emily Cooper      Growing Smarter: Sustainable Food & Living After School Program

Lauren Cotnoir    A Study of Milk as an Essential Food Group

Lydia Crisp       Connecting Farms to Local Businesses: An Analysis of Local Food Distribution and Challenges in Southern New Hampshire

Gabrielle Durante   Pollinator Gardening For The Urban Farmer

Kathleen Ernsting     Exploring Event Planning: How to Utilize Local Resources and Overcome              Challenges to  Remain a Sustainable Food Business in New England

Kelly Giller    Value Added Products In New England Dairy Farms

Micayla Gilligan    The Local Tomato: A Sustainably Delicious Food Trolley on UNH Campus

& Kim Mayo

Carrie Anne Harmon    The Knoble Rot; Business Proposal for Wine Store and Tapas Bar

Hannah Hoban  The Edible Green:  An Edible Landscape for New England Country Clubs

Erin Jackson  Dry Technology Business Plan: Revolutionizing the Textiles Market

Jen Lane  &          A Proposal to Implement Field Experience and Experimental Learning to the

Maura McCartney   EcoGastronomy Capstone Class

Scarlett Moberly  Keep Growing: Mapping the North Country's Food System

Gina Puorro  Introduction to Culinary Nutrition: Designing an Introductory Course on   Nutrition, Cooking, and Local Food Systems.

Liz Puris &              The Farm Studio: An Intimate Look at Sustainable Agriculture in New

Geraldine Walker  Hampshire

Rebecca Rothman    The Role of Food and Beverage Managers in Ensuring a Sustainable Future

Sara Schmidt  Breaking Down American Breakfast: The Evolution of the Tradition

Kelly Simpson  Back to Basics:  Catering Fresh, Local and Healthy Meals for Families on the     Go

Stephanie Terenzio    Having a Ball: A Guide to Home Food Production and Preservation

Michelle Wong  Sea to Table: Exploring Aquaculture in Tanzania