Monday, November 30, 2009
Tuesday, November 24, 2009
Monday, November 16, 2009
Saturday, November 14, 2009
Friday, November 13, 2009
Thursday, November 12, 2009
Wednesday, November 4, 2009
I’m not filling these pages with a whole lot of information about why it is necessary that we return to a locally based diet. There are scholars and farmers and activists who’ve already written those books. What I noticed was missing was a “make it quick, simple, and painless” cookbook on the subject. So that’s the niche my book fits into
However the subject is very important. If you are reading my cookbook and not really convinced of how important this all is, or you want more polished information on the politics around food, farming, and agribusiness to quote while serving turnips AGAIN, here are some books really worth reading.
The End of Food – How the Food Industry is Destroying Our Food Supply – And What You Can Do About It by Thomas F Pawlick
I admit I have a longstanding crush on Thomas Pawlick. I grew up on Harrowsmith Magazine, which he edited back in the good old days when it really offered farming advice. He holds a deep affection for eastern
The End of Food is a case study of everything that is wrong with multinational corporation controlled industrial agribusiness. The corporation values speed, uniformity, and cost efficiency above all else. They are not in business to provide nutritious, wholesome food. The byproducts of this business model are unsustainable farming practices, cruelty to animals, the creation of genetically modified organisms, transfatty acids, antibiotic resistant bacteria, and the spread of things like swine and avian influenza. National recalls of meat products because of salmonella, listeria, and e-coli contamination are just the tip of the iceberg.
In The End of Food Pawlick moves from his personal quest for a decent tasting tomato to the nutritional value of foods today compared to the 1930’s. From nutritional degradation he moves onto the degradation and tortuous conditions factory farmed animals are subjected to. From the factory farm he follows the transport trucks to the factory slaughterhouses and then onto the factory meat packing plants. Are these horror stories? Yes they are, but he does not go on to preach veganism as a solution. Instead, he offers alternatives based in sustainable small and medium sized community farms. He calls on consumers to participate in “acts of subversion”. He encourages guerrilla gardening, buying local through farmer’s markets and joining community supported agricultural cooperatives. E encourages you to learn to put up food so you can continue eating local when the local pickings are slim.
Pawlick ends with this bit of wisdom for you to digest – “Food is not just something you jam in your mouth and swallow fast to prevent starvation. It is the basis of social interaction…Pressed by the demands of work and daily cares, we may not always be able to give this ritual due attention. But it should be given much more regard than it is in our present culture.”
That’s really why I wanted to write this book. To empower you to take back the skills and knowledge that make eating whole foods easy and enjoyable, even when you are so rushed that you are just jamming food in your mouth and swallowing fast to prevent starvation.
Sunday, November 1, 2009
Showing the House Tomorrow - Four Giant Mess and Sawdust Producing Home Improvement Projects on the Go - One kid sick in bed, three into everything. Cat scratching fresh paint, dog rolling in something dead
Word Count: :375
Lest you think I’m some holier than thou whole foods locavore purist, thanks to Nanowrimo, my kids will live on canned soup and frozen pizza during the month of November.
Table of Contents (Cause a list starts things right!)
The Basics – Tools you need to have in your kitchen and those you really don’t
Snake Oil – Processed condiments and ingredients you never need to buy
Buying local – The Farmer’s Market and the Grocery Store – Simple no extra time commitment activism
How to use up what you have every week
The real secret to being a locavore: eat in season until you can’t imagine looking at that food again.
Putting Food Up: Flash Frozen Foods and Demystifying Canning
No Need to Knead: breads, buns, biscuits, and other bread like foods
No knead bread is the greatest invention since sliced bread, in fact it is way better than sliced bread because it is bread that does it’s rise in the length of time it takes to preheat the oven. 30 minutes later you have a loaf that looks like you bought it at a fancy boulangerie.
Basic Bread Recipe
Whole wheat version
Cinnamon raisin bread version
Cinnamon bun Version
Jazzing them up ten different ways
Batter Blaster Blast
How to Make Pancakes a whole meal
Basic Batter Bread
The Dirty Dozen: meals you can make with your eyes closed
How to pick your twelve and adapt them for 4 seasons
No fuss whole chicken
Sausage and Egg Noodles
Frittatas – The omelette full of leftovers
Grill Everything in Sight
Potatoes and Onions and…
Macaroni and Cheese
Soup Stains Cover a Multitude of Sins
Stock – The Holy Grail and the chipped cup that’ll do until you make some real stock.
Potato Based Soup
Vegetable Based Soup
Poultry Based Soup
Beef Based Soup
Fish Based Soup
Everything is In the Kitchen Sink – One Pot Meals
Desserts to Prevent Mutiny
Gardening for Black Thumbs
Becoming a lowercase foodie
Websites Worth Visiting - Reviews
It's sort of a big deal around these parts - this is from the Pumpkin People Festival.
Nature Girl was a vampire, Wild Thing was little red robin hood, and then it got windy and his hat blew off and he decided I should wear his hat and be a green old lady and he would be a red ghost, Sprout was a pumpkin, and Darkmirror got all dressed up as a skeleton and then he felt too sick to go out with us. It was beautiful out - 20 degrees, a full moon, and wispy clouds scudding by.