Somebody ought to alert Garrison Keillor about this, given that the 'Ketchup
Advisory Board' often sponsors Prairie Home Companion shows.
Claire K. Henry
(Hollenback Community Garden, Clinton Hill, Brooklyn)
FORWARDED MESSAGE:
------ Forwarded Message
From: [EMAIL PROTECTED]
Reply-To: [EMAIL PROTECTED]
Date: Thu, 10 Jul 2003 16:39:13 EDT
To: Northeast Food System Partnership <[EMAIL PROTECTED]>
Subject: Anyone producing ketchup?
we are initiating a ketchup competition this year with judges from several
food magazines--its the first year out but we hope to bring more attention
to
our national condiment and get more small scale ketchups onto the shelves.
Ideas, help and entries are welcomed.
The prizes aren't too impressive this year but we will upgrade them by next
year and possibly this year
EASTERN NATIVE SEED CONSERVANCY
P.0. BOX 451 GREAT BARRINGTON MA 01230 413 229 8316
Our mission is to promote and foster the essential connection between people
and useful plants, especially heirloom food plants, through education, seed
conservation and the advocacy of genetic diversity
[EMAIL PROTECTED] www.enscseeds.org
the National King Ketchup Competition
The National King Ketchup Competition is hosted by the Eastern Native Seed
Conservancy at its Epicurean Tomato Fete in Lenox , MA the first weekend
after
Labor Day. It will take place this year on September 7, 2003. The
competition is designed to foster both the reproduction of historic ketchup
styles,
which before the advent of commercial ketchup numbered in the hundreds, and
to
encourage creativity in the making of new styles of ketchup. Ketchup is
distinctly an American condiment, and this competition is dedicated to
fostering this
American tradition.
The contest is open to anyone who wishes to enter. There is no entry fee for
non-commercial producers in 2003.
For commercial producers who net under $75,000 in ketchup sales entry fee is
$35. For commercial producers netting over $75,000 entry fee is $75.
Rules
Four entry categories are open.
1. A red tomato ketchup based on an historical recipe using red hued
heirloom tomatoes. Use of modern hybrids will result in disqualification.
Tomato
varieties used must be clearly desiginated.
2. A non-red tomato ketchup, including use of black tomatoes
3. An innovative ketchup using any combination of ingredients including
hisotric non-tomato ketchups
4. A red tomato ketchup using any variety of tomato. This category is
particularly geared to commercial producers
One, two or three, or four categories can be entered by any one company or
individual
No artificial preservatives, sweeteners, colors, flavor enhancers or
genetically modified ingredients may be used
The original maker must enter the ketchup. If a commercial product it may
be entered on behalf of a company with a desiginated contact person.
Two bottles of each ketchup type must be entered at minimum. Total contents
should be at least 56 ounces net weight or six cups or 1.5 quarts.
Additional
product is desireable for audience tasting.
Commercial ketchups should have their label covered with a removeable
covering such as an adhesive label.
Entrants should keep in mind the intended end use of the ketchup and include
this information with their entry form. This will help the judges in
evaluating the merits of each ketchup
Entries may be sent to the Eastern Native Seed Conservancy, 729 Ashley Falls
Road, Ashley Falls , MA 01222 and recieved by September 5, 2003. Or they
may
be hand delivered to Eastover Resort from September 4-2003 to 12:00 noon
September 5, 2003.
Each category will have a first prize designation with optional second prize
and honorable mentions awarded by the judges. Grand prize winner will also
be designated. Grand, first, and second prize winners will have no entry
fee
in 2004. Grand prize winner will recieve two tomato Fete tickets for 2004
and
ten packets of tomato heirloom seeds, and twenty pounds of heirloom
tomatoes.
( if deliverable regionally). First prize winners will recieve
one Fete ticket and ten packets of heirloom tomato seeds.
4. A red tomato ketchup using any variety of tomato. This category is
particularly geared to commercial producers
One, two or three, or four categories can be entered by any one company or
individual
No artificial preservatives, sweeteners, colors, flavor enhancers or
genetically modified ingredients may be used
The original maker must enter the ketchup. If a commercial product it may
be entered on behalf of a company with a desiginated contact person.
Two bottles of each ketchup type must be entered at minimum. Total contents
should be at least 56 ounces net weight or six cups or 1.5 quarts.
Additional
product is desireable for audience tasting.
Commercial ketchups should have their label covered with a removeable
covering such as an adhesive label.
Entrants should keep in mind the intended end use of the ketchup and include
this information with their entry form. This will help the judges in
evaluating the merits of each ketchup
Entries may be sent to the Eastern Native Seed Conservancy, 729 Ashley Falls
Road, Ashley Falls , MA 01222 and recieved by September 5, 2003. Or they
may
be hand delivered to Eastover Resort from September 4-2003 to 12:00 noon
September 5, 2003.
Each category will have a first prize designation with optional second prize
and honorable mentions awarded by the judges. Grand prize winner will also
be designated. Grand, first, and second prize winners will have no entry
fee
in 2004. Grand prize winner will recieve two tomato Fete tickets for 2004
and
ten packets of tomato heirloom seeds, and twenty pounds of heirloom
tomatoes.
( if deliverable regionally). First prize winners will recieve
one Fete ticket and ten packets of heirloom tomato seeds.
For a list of historic ketchup recipes please see our website @
enscseeds.org
1. color (red, yellow and green)
2. consistency (smooth, lumpy, chunky)
3. sweetness (neutral to sweet)
4. acidity (neutral to acidic)
5. spiciness (bland to highly spiced)
6. thickness (thin to thick)
7. hotness (neutral to hot)
1. A heirloom red tomato ketchup based on an historical recipe using red
hued
heirloom tomatoes. Use of modern hybrids will result in disqualification.
Tomato varieties used must be clearly desiginated.
2. A non-red tomato ketchup, including use of black tomatoes, unripe green
tomatoes etc
3. An innovative ketchup using any combination of ingredients including
historic non-tomato ketchups or any other interpretation
4. A red tomato ketchup using any variety of tomato. This category is
particularly geared to commercial producers
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