The Omnivore's Dilemma Part One: Corn

Michael Pollan adresses the many ways corn is used in this first section. Here in the US, we have a surplus of corn. The government subsidizes farmers to grow corn and only corn. (although, growing corn year after year, causes a break down of the soil so soybeans are used as a rotational crop). Pollan follows (as best as possible) the life of the industrial corn. A good majority of our corn goes to feed cows and other farm animals. Cows are by nature grass eaters. Corn is not a healthy diet for cows. Cows are ruminants. They chew their cud. If you were to take a trip to Iowa, you wouldn't see very many cows just grazing. Most of them are locked up so tightly together, they become disease prone. They literally live their lives in their own feces. They are fed a mixture of corn and some non-natural ingredients soon after they are six months old. They are fed until they're obese. Then their normal long life span is cut drastically short and they are slaughtered for beef that's send to McDonald's. Pollan and his wife and young son at a McDonald's meal. One thing that stood out to me was the taste of the burger as a whole with all its toppings and bun tasted ok. But the burger itself was hard to describe. It didn't have much flavor at all. But if you think the only corn you are eating at McDonald's is in the beef, then you would be mistaken. The soda is 100% corn (corn syrup). The milk shake is 78% corn. The salad dressing is 65% corn. The chicken nuggets are 56% corn. The cheeseburger is 52% corn. The French fries are 23% corn.
In application, Matt and I were doing our monthly finances last month, and in looking back over the past month's spendings, we realized we hadn't eaten out in a month or more! And beyond that, the last time we ate at a fast food place was maybe 9 months ago. We don't intend to ever again. We have been purchasing grass fed beef from New Seasons. We can't believe how we feel better both physically and feel better because we are two less people supporting our government's solution to excess corn.
This journey of eating whole foods the way they were meant to be has changed us more than we ever imagined.

Eagle Creek Hike

We picked the one day during spring break that was dry to do a day hike! Yeah! We did Eagle Creek in the gorge AGAIN! It is one of our favorites and we never get tired of it. We hit the trail head just after 8am and finished just before 3pm. We hiked just past Tunnel Falls and then turned around. 14 miles when it was all said and done!

Hazelwood Community Garden 2009 season

So it is now spring day five! We are itching to get seeds planted but don't want to jump start and be sorry if we have one more night of below freezing temps. We have several plants started under fluorescent light in our bedroom closet (I know, it sounds scandalous)! My hope is to give weekly updates of our garden this year from start to harvest.

Animal, Vegetable, Miracle ch. 19-20 THE END OF THE BEGINNING

Hungry Month is included in February and March. Right where we are in the calendar now! In the Kingsolver pantry was a minimal supply. "Six quarts of spaghetti sauce, four jars of dried tomatoes, four onions, one head of garlic at the end of a long skinny braid-and weeks to go!" (322).
It's a great time to start vegetable seeds indoors under a fluorescent lamp. That's what Matt and I did at the beginning of this month.
In the final chapter, Steven L. Hopp gives some good guidelines and when shopping for your food. See pp. 348-49. The questions he poses are:
1. How small is a small farm?
2. How nearby does local have to be?
3. Is organic more important than local?
4. Which of these should we favor and when?
Some of the guidelines that I will walk away with are
'Make meal plans for the seasons, rather than starting with a recipe and having a treasure hunt for its ingredients.' 'Products with fewer ingredients have probably burned less gas.'
Let time begin again for you and let it continue locally, sustainably and eat healthy in community!

Animal, Vegetable, Miracle ch. 17-18

Have you ever asked yourself what types of food are traditionally American? In chapter 17 Kingsolver talks of the very few foods that are uniquely American. Here they are: corn pudding, pumpkins and cranberries. I'm sure this list isn't extensive but it does speak to the limits to our traditionally unique food. In the author's household, Thanksgiving is Creation's birthday party. I would add that we praise the Creator rather than creation. That's not to say that we shouldn't be thankful for His creation because it's what we live off and enjoy.
Once the farmer's market closes for the winter, stock up! I love this idea! And what a way to support the farmer's at the end of their season.
One of the quotes I loved from this chapter is "Value is not made of money, but a tender balance of expectation and longing." (287)
Chapter 18 asks What Do You Eat in January? A very good question the answer to which I was eagerly awaiting. I love pesto and was pleased to find out that it freezes well! Yeah! The ultimate goal of this book was to prove that a family could live entirely local and sustainable. One other surprise accomplishment was the financial savings. Yes, farmer's market produce generally costs more than buying in the grocery store. But it tastes better. But the money saved from not buying prepacked foods from the grocery stores, it was incredible!
Eating locally in winter is easy. But the time to think about that would be in August. (309)

Animal, Vegetable, Miracle ch. 15-16

Chapter 15 was primarily about the author's vacation in Italy. I love the image of food in Italy! You take the time to eat and enjoy the meal, even savor each flavor and nuance. There are many courses but Italians eat slowly and sometimes just a bit of each course. One of the places they stayed was somewhat like a bed and breakfast but served all meals and you had the option of helping on the farm! Sounds like adventure to me. I also love the idea of eating with people you don't know. What conversations might be had? This place attracts tourists and is called agriturismo.
In chapter 16, I was fascinated by how a peanut grows! It's quite amazing actually. Peanuts begin like most other plants, blooming in summer but then pollinate and set their seeds and then begin to grow downward and burrow into the ground. Hence your underground crop, the peanut! Matt thinks it's too cool to grow peanuts in the Pacific Northwest. I wonder if my co-blogger and friend, Jenn could in southern CA???

Animal, Vegetable, Miracle ch. 13-14

Chapter 13: Life In A Red State.
This particular red state is the state of constant tomatoes in August. And now the life of canning begins. Slicing, canning, roasting and drying tomatotes is what August is all about for the serious gardener. We are very interested in canning some of our garden harvest this year. I will take heed to prevent the awful Botulism-"the famously deadly bacterium that grows in airless, sealed containers and thus can spoil canned goods." Kingsolver says that tomatoes, grapes and tree fruits can safely be canned in a simple boiling water bath. All other vegetables must be processed in a pressure canner that exposes them to higher-than-boiling temperatures; it takes at least 240 degrees F to kill botulism spores. I also learned that tomatoes can be frozen whole! Who knew?
"Supermarkets only accept properly packaged, coded, and labeled produce that conforms to certain standards of color, size, and shape." Some church and social justice groups give the "trash" vegetables away to those in need. What saddens me is that some of these perfectly good vegetables probably become real trash.
Chapter 14: You Can't Run Away On Harvest Day
Labor Day weekend dawns and it is time to harvest the chickens and turkeys on the farm. "A harvest (animal or vegetable) implies planning, respect, and effort." "Pasture-based chicken and turkey are available in whole food stores and many mainstream supermarkets. Farmers' markets are a likely source for free-range eggs, poultry, beef, lamb, and pork. Jenn (my co-blogger on this subject) and I wrestle with this issue. Do we spend more money on the better product or less money and still be fed? Some will feel they need to buy the cheaper product. Still others will choose to eat meat less often and pay the higher price. Matt and I are doing this slowly. Right now it's just beef that we're eating at a higher price for the better product but we eat less of it. But the exciting thing is that when demand for the better product increases, and it is, prices will decrease! It's a win-win!

Animal, Vegetable, Miracle ch. 11-12

In the chapter Slow Food Nations, Kingsolver and her family were on vacation visiting some friends who also had a farm. I love the connection of Creation and a pesticide free farm. While there may be more work for the gardener/farmer in keeping the weeds away, the rewards are incredible! The result is a more lush crop when organically grown. The birds seemed more abundant and able to do their natural job of pest control.
In the chapter Zucchini Larceny, you can already imagine what is the problem if you've ever been given zucchini or grown it yourself. Lately Matt and I talk daily about being in our garden. It's still a bit too early to plant but we are so anxious for our first FULL season. (last year our brand new community garden finally opened but not until June 14). Tonight we sat on the couch pouring over the Seed Savers catalog and highlighting the seeds we will order. We set a dollar limit for ordering heirloom seeds and the rest we will purchase locally. We chose Romanesco broccoli, Charantais melon (similar to cantaloupe), Joe's Long Cayenne Pepper, Buttercup Squash, Italian Heirloom tomatoes, and Martino's Roma tomatoes. The order will be placed and in a few weeks, we'll have the seed packets in the mail!

Animal, Vegetable, Miracle ch. 9-10

When reading about how career women in some other countries have a passion about preparing the meals, and even go after work straight to the market to purchase fresh food for the evening meal. Two things come to mind... One is that most Americans (myself included) think of the next meal only when we become hungry. Matt and I are trying to get out of that habit. We've begun making weekly menus and shopping for the week using the menu. It not only helps us be more organized and timely and local in our food prep but it saves money. I no longer pull the snacks and other goodies off the shelves at the store because I think I might like to have them sometime this week. Second, this passion of going from work to the market is great but possibly a little too ideal for our American lifestyle. Maybe that means our lifestyle change a bit? Another idea that was emphasized was that time around the table as a family is a VERY important time.
Cooking as a social event is also a very great idea mentioned in the text. We recently celebrated Chinese New Year with some friends from church. We met at Joanna's house and she taught us how to make dumplings (pot stickers) from scratch! It was wonderful fun for the men and women! Then we ate them! YUM!
In chapter 10, she talks about a restaurant that sells food produced by farms within an hour's drive! Incredible! I love it! Although, if you choose to eat at this particular restaurant, it's The Farmer's Diner in Vermont.
Matt and I recently watched a documentary called King Corn. It's about two guys who move to Iowa and plant and acre of corn. Most corn grown in Iowa is not edible as corn. It's shipped out and turned into corn syrup and feed for cows! The cows and treated VERY poorly. They are fed this mostly corn mix and kept in tight quarters in pens with many other cows. In 140-150 days, they are so fat and unhealthy that it's time for them to be slaughtered for beef. If they were allowed to live beyond the 140-150 days, they would soon die because they are so obese and unhealthy and corn fed instead of naturally grass fed, free-roaming cows. And this is ALL in the name of money! Those who know me well, know I collect cows... stuffed ones that is. Now I look VERY differently at my cows. I'm thinking of giving each cow a label that says, "I am grass-fed!" OK. Maybe I won't go that far! :o)
By the way, if you're looking for places that sell grass-fed beef, try Whole Foods or New Seasons and Burgerville!

Animal, Vegetable, Miracle ch. 7-8

A lack of gratitude is a pet peeve of mine. If someone doesn't say thank you for something I've given them, it is upsetting and disappointing. I was surprised to learn that in southern appalachia it's sort of a superstition to say thank you after someone gives you a plant! Don't say thank you whatever you do! The plant may die! Interesting tidbit! I'm certain that isn't the case for the Pacific NW!
This week, I plan to highlight some tidbits that stood out to me. From page 102, "Many who farm for a living have 9 to 5 jobs and still get it (farming) all done." WOW!!!! Working a farm is VERY long and hard work. It should help us all appreciate why good food like this costs more. I'm beginning to understand that. I'm trying to think intentionally about where my food is coming from. Who was behind the planting, tending, care, growth, harvesting of each carrot I eat, etc...
The community aspect of farmer's markets is an amazing experience/relationship that all could benefit from (both farmer and buyer). Make your weekly trip to the farmer's market like a field trip. Get to know the farmer behind the veggies and fruits and sometimes grass-fed beef they're selling. They have a passion for what they're doing. We could all learn from them!
One little side note: last farmer's market season, our local famer's market had coloring pages for the kids. I (always a kid) would collect one each week. They all had themes of farms or farmers or fresh veggies, etc... I colored each of them and posted them (not on my blog) but a REAL posting! On the entry way hall, where each person who visits sees the farm in a crayola version! I look forward to collecting and coloring more in 2009!

Animal, Vegetable, Miracle ch. 5-6

Living in the Pacific Northwest, I hadn't thought at all about tobacco farms or even less about tobacco farmers. I don't smoke and don't advocate it. This statement is one side of the argument that pushes tobacco farms into extinction. But on the other hand, tobacco farmers pay the bills with their crop. Can the tobacco farmers learn another crop or even another trade that would put food on the table and their kids through college??? My answer is, "I sure hope that that becomes the trend." I LOVE the quote on p. 75: "If people out in the world were irate about the human damage of tobacco, why wouldn't they care enough -and pay enough-to cover the costs of growing vegetables? I can date from that moment my awareness of how badly our food production system is deranged, and how direly it is stacked against the farmer."
Please support your local farmer's markets this season. It may cost a bit more in your grocery budget but it is WAY worth it in taste and health and supporting a local agriculture! Smaller farms are economically better but have a hard times making ends meet because they are both grower and marketer. They just need MORE customers. That's me and you!

Animal, Vegetable, Miracle

Animal, Vegetable, Miracle

Animal, Vegetable, Miracle week 2

In Friday's mail, I received my annual Seed Savers Exchange (catalog of heirloom seeds, books & gifts). It was so appropriate because in reading chapter 3, Kingsolver refers to this catalog and how she drools over it like some women drool over jewelry catalogs! Matt & I began drooling. We've begun to sticky note the seeds we want to order for our garden this spring. It's the anticipation of the spring that makes the time seem to move even that much slower in the winter!
Most of your average seeds purchased in the supermarkets are Genetically Modified (GM). A "terminator gene" is introduced into the seed causing the crop to commit genetic suicide after just one growing season. You therefore cannot save the seeds and replant next season. They're for all intents and purposes dead seeds! Heirloom seeds are preserved and passed down from generation to generation. The way God intended! Our society has introduced GM simply to make a profit and a large one at that! Check out the Plant Variety Protection Act of 1970.
"GM plants are everywhere in the US food chain, but don't have to be labeled, and aren't. Industry lobbyists intend to keep it that way." (52)
Our veggies are transported in from almost everywhere around the globe. The further they have to travel, the worse shape they are in and the taste is awful. It's no wonder kids don't like to eat their vegetables.
What I have taken from these chapters (3-4), is that American culture is extremely greedy both monetarily and with their choice of any kind of food anytime of year. Can I go so far as to say that our lack of letting food grow in season and eating that food in season is effecting our kids and grandkids as well as our environment as a whole. Maybe some food for thought? :o)
Check out the posted websites...

Animal, Vegetable, Miracle

http://www.localharvest.org My former roommate, Jenn (with two n's) is reading Barbara Kingsolver's book, Animal, Vegetable, Miracle. I am reading it with her a couple of chapters at a time. Today I include my insights from chapters 1-2. The premise is one family eating only local, in-season foods for one year. One true fact is from p. 4: "The average food item on a U.S. grocery shelf has traveled farther than most families go on their annual vacations." One thing I learned that was eye opening was that the reason our American school year goes from Labor Day to mid-June was to free up children to help on the farm in the all important harvest months of summer! Wow! That says a lot! We Americans have grown quite accustomed to eating processed foods and/or foods that have traveled pretty darn far to reach our grocery shelves. We have succumb to eating frozen vegetables when they are out of season even if they don't taste very good! We are a culture that doesn't know how to wait for what's good!
This family started their food experiment in early spring, right after the asparagus was ready. This book also includes recipes consisting of foods that are in season for each month of the year! Jenn & I both will be attempting some of these recipes and leaving our comments here!