Keep my greens natural, thank you
Ever eager to learn more about all aspects of the food industry,
I have taken to extracurricular activities that involve such
lessons. Right now I have chosen two different media forms
– one a documentary by way of DVD, the other a book – both
featuring two completely different ends of the food spectrum.
Keep my greens natural, thank you
Ever eager to learn more about all aspects of the food industry, I have taken to extracurricular activities that involve such lessons. Right now I have chosen two different media forms – one a documentary by way of DVD, the other a book – both featuring two completely different ends of the food spectrum.
I rented “The Future of Food” after hearing it was a documentary laying out the ways of large-scale farming endeavors in this country. Since corn is in almost every processed food on our grocery store shelves, naturally it was the main topic covered. While I had a good idea of the way corn and soybean farmers survive – not by making a lot of money because their crop is in such high demand – there was still more to learn. Bushels of corn sell for more than a dollar less than it costs to produce them on average so these farmers stay in business by depending on government subsidies (paid for by us, the taxpayers), an end result being a vicious cycle impossible to get out of for most.
A quick review of this information, and the documentary focused on one main company, Monsanto, which has come to control much of the farming process for these large corn, soybean, and grain operations. First they created a pesticide called Roundup that helps control bugs followed by the developing, then patenting of, genetically modified seed that survive even after spraying Roundup on the fields. Their marketing gimmick is that if you use both their seeds and chemicals, farmers will have successful crops year in and year out and all will be well in the world.
It sounds like a great plan for a corporation whose main goal is to turn a profit. That is, until you are introduced to a farmer who was sued by Monsanto because he found their patented crops growing in his fields even when he had never purchased them. Instead, he grew heirloom seeds that had been passed down through his family for generations.
The farmer goes on to explain that his land is right near an interstate and one day a Monsanto truck traveling on this road lost its tarp, and, as a result, seed spread across the land. Once this genetically modified crop is planted, it is impossible to get rid of. The farmer lost the case in court.
“The Future of Food” goes on to show many more facts about how the government is heavily tied to Monsanto, with some of our most prominent leaders being on the board of directors, allergic reactions people have had after eating genetically modified foods, and where GMO technology is heading. It is an eye-opening piece that I highly recommend you watch.
For me, it reiterated how important it is to know not only where your food comes from, but also how it was grown, processed, and packaged before making the choice to eat it or not. What is especially inspiring after seeing middle-American farms dominated by these farming practices is the knowledge that almost all farms in San Benito County raise at least some of their crops organically today.
Then I had to be one of the first people at Barnes and Noble to buy Barbara Kingsolver’s new book, “Animal, Vegetable, Miracle” earlier this month, which is about her and her family’s adventure moving from Arizona to their farm in Appalachia with the goal to spend a year eating only food grown themselves or within 100 miles of their home.
Kingsolver, too, touches on the big agriculture businesses that dominate the surrounding regions including corn, soybeans and tobacco. What is particularly enchanting about her writings is you feel as if you are sitting across from her at her kitchen table while she recants these adventures to you she is so, well, down to earth. And more importantly, she is inspirational.
After a couple of chapters, I found myself rethinking my cheap bottle of Extra Virgin Olive Oil from Trader Joe’s that happily proclaimed it was imported from Italy. The organic sugar from my local Co-op is wonderful, but should I be sweetening my food with honey produced by local bees like she does instead? How much fossil fuel would these choices save if I were to commit to a local-only way of life?
As I have read on, I have enjoyed getting to know her beyond her fiction books, and about her daughters and husband who have embraced this way of life as much as she has. Kingsolver’s husband writes short essays about factual information ranging from how the use of pesticides affects the soil, stats on the growth of the farmer’s market industry, and more. Her eldest daughter, Camille, writes essays about growing up cooking and even offers family recipes for the reader to try. I am not sure I would be able to raise chickens and turkeys for food as they did, but she has sold me on canning tomatoes this summer for the winter, and possibly even some other vegetables I miss during the colder months.
If you enjoy Kingsolver’s writing and are anxious to hear her perspective on eating local, I highly recommend it.
Right now I am celebrating the arrival of the blueberries and snap peas and zucchini! Here are a couple of recipe suggestions:
Blueberry Buttermilk Pancakes
– 1 ¼ c. flour
– 1 egg
– 1 ¼ c. buttermilk
– ¼ c. sugar
– 1 tsp. baking soda
– 1 tsp. baking powder
– ¼ c. vegetable or canola oil
– 1 c. blueberries
Preheat a skillet over medium heat. Combine all ingredients, except blueberries in a blender. Puree until smooth. Pour in to a bowl and combine batter with blueberries.
Pour batter onto the griddle, to form five pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.
Pasta Primavera with Shrimp and Sugar Snap Peas
– 1 ½ c. carrots, sliced
– 2 c. sugar snap peas
– 3 c. uncooked cavatappi pasta or penne pasta
– 1 tsp. olive oil
– 1 lb. peeled and deveined medium shrimp
– 1 tsp. salt
– ¼ tsp ground pepper
– 2 cloves garlic, minced
– ¼ c. dry white wine
– 1/3 c. whipping cream
– 1 tbsp. fresh lemon juice
– ¼ c. grated fresh parmesan cheese
– ¼ c. thinly sliced fresh basil
– ¼ c. chopped fresh parsley
– 2 c. trimmed arugula
– 2 tbsp. chopped green onions
Bring 2 quarts of water to a boil in a stockpot. Add carrots and snap peas; cook 3 minutes.
Remove with a slotted spoon. Add pasta to boiling water; cook according to package direction, omitting salt and fat. Drain. Heat oil in a large non-stick skillet over medium-high heat. Add shrimp, saute two minutes. Add carrots, peas, salt, pepper, and garlic; saute two minutes. Stir in wine, scraping bottom to loosen brown bits. Stir in cream and juice; cook one minute. Add pasta and cheese, stir well to coat. Remove from heat, stir in basil and remaining ingredients.
