The Revolution Will Not Be Microwaved

While I was flipping through my eco-spam junk mail, which is plentiful enough to make me never want to give to a non-profit again, I came across an article in the Real Goods catalogue (products for sustainable living) on a recent book entitled The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements by Sandor Ellix Katz.

This is the kind of book that is a great introduction and guide to becoming a food activist. That doesn’t mean that you stand outside the local McDonald’s with signs about low wages, animal cruelty, unhealthy additives, or any of those cliché efforts that “revolutionary� infers to many people. What the book captures, and I try to express in the word “revolutionary,� is the idea that you have a direct influence through your lifestyle choices on the political, social and ecological environment.

This book helps to inform people on the regrettable aspects of our current food system, pointing out political and economic wrongs. “Wrongs� a strong word – but one that our current system deserves. But, like most of the books that hit home with me, it doesn’t stop at pointing out the wrongs. It gives you a myriad of ways to practice the “right� of sustainable eating; and these methods usually have side-benefits such as improved community participation, better ecological health, and improved personal health.

Isn’t it nice when you need not be afraid of the fine print, which reads “you must live an aware, caring, engaged, and happy life�. Now – getting everyone that right – that comes next!

The Revolution Will Not Be Microwaved

Posted by Julie at 11:51 AM | Comments (0)

Beware the Inconspicuous Food Additive

Eating local and organic is one way you can avoid something most American consumers never think about: food additives. Food additives are ingredients added to food to make the food last longer, taste better, or make the appearance more appealing. The majority of food additives are created with artificial ingredients. If you read Fast Food Nation, Eric Schlosser offers some interesting insight to the flavor industry. This book is probably where I became interested in food additives—why do we need our food to last for months? Why is food so off-color when it's made that we have to add coloring agents to it?

One food additive that has recently hit home is wheat, as a thickening agent. My boyfriend Zachariah is has celiac disease, which means his body wreaks havoc when he eats gluten, the protein found in wheat. You would not believe the things that contain wheat. Eating in the residence halls has become a huge bother—they put wheat in everything! Stew, gravy, soup, and salad dressing are just the beginning. Recently, to Zach’s dismay, we have found that soy sauce and mustard (cheaper varieties) contain wheat as well. (Sadly, but to my benefit, he put soy sauce on his sushi one day.) He basically lives off of the random Mexican food offerings and occasional smatterings of turkey in the dining hall. ☹

Packaged and processed foods will also contain wheat—even if the product is not obviously made with flour (like pizza). Watch out for packaged mashed potatoes and sprinkles made for ice cream! Zach has learned that anything could potentially be made with wheat. However, in local and organic food, there most often won’t be the crazy additives that are present in conventional food. In fact, this is part of the Wikipedia definition for organic food: made without additives. There are some foods with additives, however—of the healthier variety.

Posted by Ally at 09:54 PM | Comments (0)

Fettuccini Alfredo

So fettuccini alfredo isn't the healthiest meal for you, but every once in a while this is a great dish. I add a bit of nutmeg into this recipe just to add a little bit of a different flavor. The nice thing about alfredo sauce is that many different things can be added to it to change up the meal. Chicken, fish, crab, and mushrooms all go good with this meal. Now that it's spring, take a break from studying, or after your exams are done, go out and go fishing. Fishing is a really nice way to relax, and it can be fairly cheap to participate in. Most gas stations can tell you the local and state ordinances regarding fishing, and you can get your license there also.

Posted by Earl at 04:19 PM | Comments (1)

Parsley Pea Pesto on Pasta

It’s always a challenge this time of year to find local produce in the market – the winter squash and rutabaga that I treasure has departed, and the early greens haven’t been told that Spring has Sprung. So, I look for recipes that I can use frozen organic veggies for a few reasons:

1. they are much less expensive than the “fresh� ones hurriedly transported from California or even further like China;


2. properly frozen veggies actually retain more of their nutritional value than transported veggies that haven’t see the field for weeks;


3. one day, I’ll grow enough food to freeze it and have it over the winter!

So, in these early spring days when I want something un-canned and different over pasta, I make this recipe. It’s quick and easy, takes minimal kitchenware [a blender or food processor), and certainly brings the “green� home.

INGREDIENTS

1 pound whole wheat penne or other pasta shape
1 1/2 pounds fresh or frozen peas
1/2 cup blanched almonds*
zest and juice of 1 lemon**
1/2 cup fresh parsley leaves**
1/4 cup olive oil
salt and freshly-ground black pepper, to taste

1. In a large pot of rapidly-boiling salted water, cook the pasta al dente according to the package directions. About a minute before the pasta is done, add half the peas. Drain pasta and peas, reserving 1 cup of pasta water, and return the pasta-pea mixture to the pasta pot.

2. Using a food processor, grind the almonds finely. Add the lemon juice and zest, the remainder of the peas, parsley, and salt to taste. Process until combined, then--with the motor still running--add the oil gradually and process until the mixture is smooth.

3. Add pesto to pasta, tossing to combine, and adding reserved pasta water as needed to make the sauce the consistency you like. Season with salt and pepper to taste, transfer mixture to a serving bowl, and serve immediately.

Serves 6.



Health Notes:

*Almonds are packed with good oils, vitamin E, magnesium, and potassium, and provide a source of protein in addition to the peas
**Lemon is recognized as a cleansing agent for your digestive system, containing vitamin C (citric acid) to that not only wards off winter scurvy, but acts as an antiseptic
***Parsley’s volatile oils and flavanoids such as beta-carotene that give it a unique flavor also make it an effective anti-oxidant and "chemoprotective" food, especially in lung tissues; hence the addition to chicken soup when you have a cold or the flu!


care2.com original recipe source

World’s Healthiest Foods article on parsely

Posted by Julie at 07:40 PM | Comments (2)

4. March 21, 2007

   Slow Cooked Taco Casserole

   Ever get a craving for tacos? I do, almost constantly...so here is a fairly easy recipe to make a nice taco casserole, organic and local of course. Good stuff...

   
   
   

   Posted by Earl at 01:10 AM | Comments (0)

5. March 19, 2007

   Corporate Sweet Dreams? - Part 3

   So, it’s time for the Giant in the room to crawl out from under the table. What to do with the corporate organic market... otherwise known as “organic industry�. Is it a contradiction with the goal of sustainability? What could we do about it at Michigan anyway?

   Let me start with the most obvious assertion. The practicality of it… the whole eating local thing is great – in theory. But what of the reality of a limited time budget for you, the consumer? Isn’t it just as legitimate to drop a good amount of your paycheck or parental stipend at Whole Foods, and skip the early Saturday morning at the Farmer’s Market? Unfortunately, in my opinion, no.

   The usual first argument of buying local instead of instead of just organic is that most supermarkets, even Whole Foods, with their giant distribution chains and economies of scale, contribute to the shipping of foodstuffs all over the world and expending petroleum – at an average of 1,500-2,000 miles per product. Considering Ally’s great entry on organic v. local, I won’t bore you with the basics. But beyond the travel, elements like packing materials, shelving space, and advertising all play a role in the additional waste that is inherent in supermarkets.

   Organic certification costs money – sometimes, a good bit more than a start-up has to spend. So, though they may be practicing organic methods, it’s not marked with that label as the sign of organic goodness. A farmer dealing with just plants can expect to pay near $530, while a dairy farm would average around $672. Grower groups, or cooperatives, can expect to pay an average of $4,500, which is a huge sum to a group of small coffee growers in South America, for example. (Organic Standard)

   I won’t deny that the consumer-driven demand in organic food production, at a rate of 20% or more per year since the 1990s is a significant and positive step in the right direction! This certainly reflects a desire to increase our own health, and perhaps it even reaches to a greater understanding of the environmental impacts of the conventional system. But Whole Foods certainly doesn’t reach a kid living in central Detroit, who needs good nutrition and low toxic load the most – to her, food may only exist at the corner store in the form of shiny wrappers and plastic bottles.

   Unfortunately, neither does the union-repressing Wal-Mart store that is now the largest purveyor of organic food. And that Odwalla Carrot and Raisin Bar that Earl only gave a 4/10? Coca-Cola, formerly banned from campus for murdering union organizers in South American factories, gets the main cut of that snack. I know, it's virtually unavoidable, and organic is better than nothing... but take a look at the chart below, and you’ll see that much like the other products you see on supermarket shelves, companies that were once smaller and independent are consolidating into monstrosities like those found in other industrial sectors – and you can be sure that if they’re selling at near the same price as the farmer’s market, the farmer sees a lot less of this revenue.

   

   Whoa, that’s intense!

   If you’re like me and keeping small farmers is important to you, despite the fact that farming is no longer an occupation listed on the US census as only 1% of the population can make a living in this sector, then please consider supporting them [more on all these in the near future!] :
   

   
   
   • Join a CSA when you get the chance
   
   
   • Come out to the A2 Farmer’s Market on Saturday morning
   
   
   • Go to East Quad and get a taste of the local – thanks to their new organic and local buying efforts (Even Dale’s Honey!)
   
   
   • Consider petitioning U-M, a campus that consumes several tons of food a day, to have every day as sustainable, local and organic food day
   
   
   • Finally, try your hand at growing some food organically yourself by volunteering with the cUltivating coMmunity student group
   
   

   Organic Standard Article - Prices of Cerification

   Organic Trade Assosiation: Market Trends Report (lots of interesting stuff in the OTA site)

   cUltivating coMmunity

   UM April 2006 Housing Office newsletter on eating local and organic

   Posted by Julie at 11:27 PM | Comments (0)

6. March 19, 2007

   Beer & Beef Stew (Slow Cooked)

   For a second slow cooked recipe of the day... Now, most of us are in college, and I know most of us have had at the very least one or two beer while here. Here is another good use for that last bottle of beer you have from Leopold Brother's or such. Locally grown stew beef can be found at places such as Sparrow's Market. But this recipe is delicious. And again, click the picture to get a printable recipe card.

   
   

   Posted by Earl at 02:58 PM | Comments (0)

7. March 19, 2007

   Simple Slow Cooked Chicken

   Hey all, here is the first slow cooker/crockpot recipe. It is about as simple as you can make a meal, just put your chicken in along with a couple cans of soup and let cook for 6 to 8 hours. The chicken can be picked up organic at the People's Food Co-Op. Click the picture to get a recipe card that you can print out.
   
   

   Posted by Earl at 02:50 PM | Comments (0)

8. March 14, 2007

   Local Honey and Allergies

   Yesterday we visited Dale Lesser, a friend of Julie’s who operates his farm in Dexter. His farm is fabulous, and he was an excellent tour guide. He raises pigs and cows and grows apples, alfalfa, and corn. He also manages many beehives and sells the honey and wax at places like the People’s Co-op in Kerrytown. While Dale’s whole farm was interesting to me, I was most interested in the honey-making process. It seems to be a big endeavor—but so rewarding! Dale showed us the hives in action. There were only a few active ones because the mites killed a lot of bees this year.

   

   

   

   

   I realized that I didn’t know any of the health properties of honey, so, being the health geek that I am, I hit the web. There are tons of websites concerning the health properties of honey but few solid ones. One thing I found is a claim that local honey helps a person become immune to allergies. This is because the bees collect pollen from some plants that cause allergic reactions.
   
   I have found both sides to this argument. The theory is oral tolerance, which is the idea that humans become accustomed to the things they consume. After searching the library and online, I found several older references of a hopeful but unfinished study by a Dr. T.V. Rajan. He had found success alleviating allergies from his daughter and was studying larger groups. I found one (no doubt newer) source claiming that this study proved the theory wrong. Hopefully more studies will follow!

   Whether or not local honey relieves allergies, it is still great to benefit local beekeepers like Dale--not to mention local honey is another food that just tastes better from local sources. Try the allergy test yourself by consuming a couple of tablespoons of local honey a day!

   Posted by Ally at 11:16 PM | Comments (2)

9. March 14, 2007

   Slow Cooker Series

   If you have a crock pot, your in luck. If you don't, go buy one. They are one of the most useful things i have ever bought. I can put my food in the crock pot in the morning, go to class, and then when I get home my food is cooked, moist, tender, and ready for eating. You can buy a four quart slow cooker at amazon for $19.99 and free shipping. I'm going to be doing a series of slow cooker recipes, so you should probably pick one up.

   Posted by Earl at 01:15 PM | Comments (0)

10. March 12, 2007

    TODAY!!!!!

    Hey all, we're going to be in the diag today from 10 til 2. Come down and meet the three of us, and have some fun.
    

    

    Posted by Earl at 07:38 AM | Comments (0)

11. March 09, 2007

    Monday March 12th - Sustainable Food Day on Diag!

    Please come join the EatThisMI crew, Brewing Hope, and other supporters of sustainable food systems on the Diag this Monday for local & organic food sampling, coffee tasting, and general fun!

    We'll be looking for input on what you want to see on this blog... and we can't wait to hear from you!

    See you there!!!

    
    Ann Arbor Farmer's Market

    Posted by Julie at 08:13 PM | Comments (0)

12. March 09, 2007

    US Farm Bill Webcast

    Wednesday, March 21st at UC Berkeley
    Food Fight: A Teach-In

    Learn more about the farm bill and Food Sovereignty Wednesday night in Berkeley. George Naylor, Carlos Marentes, Ken Cook, Ann Cooper, and Dan Imhoff will participate in "Food Fight: A Teach-in on the 2007 Farm Bill," moderated by Michael Pollan at 7-9 PM (Pacific) on Wednesday March 21st at Wheeler Auditorium, UC-Berkeley. The event will be webcast at
    Event Details

    The US Farm Bill, drafted approximately every seven years, is again up for Congressional and public consideration this year. This legislation controls the money for:

    •agricultural subsidies (what crops get price or production support, and caps on farmer income to receive this support)
    •rural development (hospitals, water and energy infrastructure, etc.)
    •land conservation and restoration programs (take land out of production, provide habitat for wildlife, wetland preservation, etc.)
    •international trade policy and support

    This webcast will introduce some of the important aspects of the bill, and educate on the results of similar past legislation. The moderator Micheal Pollan is the well-known author of The Botany of Desire and the blockbuster The Omnivore’s Dilemma. I encourage you to check it out!

    Additional Information

    USDA 2007 Farm Bill proposal factsheet
    A Commitment to Rural America

    National Family Farm Coalition
    Response to USDA Proposal

    Farm and Food Project Declaration
    Seeking Balance in U.S. Farm and Food Policy

    Ag Secretary Mike Johanns’
    statement about USDA farm bill proposals

    Ag Policy Analysis Center, U. Tennessee
    Rethinking U.S. Ag Policy

    National Farmer's Union
    Farmers Speak Their Minds
    

    Posted by Julie at 06:48 PM | Comments (0)

13. March 06, 2007

    Organic vs. Local

    A lovely (just lovely!) article appeared in Time magazine a week ago. In it, journalist John Cloud described the dilemma between buying organic or local food. This is a recent issue since Whole Foods has begun to sell more local food, and Wal-Mart is now selling organic food. Which is the way to go? Let’s weigh the pros and cons:

    Organic Pros:
    • free of pesticides, benefiting the earth’s soil, plants, and animals
    • more vitamins in some foods
    
    Organic Cons:
    • big companies are taking control
    • food is still being shipped far distances = pollution and use of fossil fuels
    
    Local Pros:
    • often better tasting because its not shipped so far
    • not using fossil fuels and polluting the earth
    • Supports the community rather than big corporations
    • Connection to where your food comes from
    
    Local Cons:
    • contains pesticides
    
    

    According to Cloud, more chefs and restaurants are choosing local food—restricting themselves to 150-mile diets to get the freshest and best tasting produce possible while benefiting the earth (awesome). There's actually a blog site about eating local--check out The Eat Local Challenge! Cloud’s personal decision was to go local because of community supported agriculture (CSA). The main reason was the newfound connection to his food--knowing exactly where it came from and who produced it. I think I would choose local, too—nothing is better than a fresh, locally-grown tomato warm from the sun. My dad grows them in his backyard.

    CSA farms are wonderful collaborative farms that are usually year-round. To be a member, you pay a certain amount to get fresh local produce each month. For more info about independent farms, go to Local Harvest! We are planning to visit the Community Farm of Ann Arbor in a couple of weeks, so stay tuned!

    Posted by Ally at 04:49 PM | Comments (1)