What Do You Think?

Since summer classes are fairly long (2 hrs) and I have two of them every day, I've already learned that professors don't like to talk for two hours straight.  It strains their voice, which is................. a shame.  Anyway, it means we have to watch a video instead.  Upsetting, I know.  Today I'm doing the same and presenting a short but very interesting video where Michael Pollan discusses food labeling in supermarkets.  Whether you agree with his policies or not, you should thank me for finding the shortest video of Michael Pollan talking on the web.  Also, I would sincerely love to know what YOU think about what he says.

P.S.  sorry his face is so huge.  if it's too annoying for you, go here.

Are You A Chef?

The other night I was talking to someone about TwinYolks, and they asked what it was about.  I replied with the basics:  "local food, cooking, recipes, my life, etc."  The next question, was, "Are you a chef?"  To which, of course, I laughed and replied, "No, not at all."  

And from that point on it was a little awkward, and it seemed apparent that I'd lost some "credibility", if I ever had any in the first place.  

Yet the more I think about how not being a chef caused a slight contretemps in conversation, the more I feel compelled to explain why I am insistent on repeating the great moral of Ratatouille and repeat with fervency that, with this food, "anyone can cook."  

You can cook.  I know you can.  Could it be possible that you don't have the best, freshest, highest quality ingredients?  Do you squirt your lemon out of a bottle or do you squeeze it from an actual lemon?  Little things like that make a big difference.  (Not to mention: How can lemon juice possibly stay fresh for years?)   

My "Person of the Week" (or, in my opinion, year), Michael Pollan, with his gift of clarity explains it this way:

"When you eat from the farmers' market, you automatically eat food that is in season, which is usually when it is most nutritious.  Eating in season also tends to diversify your diet - because you can't buy strawberries or broccoli or potatoes twelve months of the year, you'll find yourselfexperimenting with other foods when they come to market... Whether it is rutabaga or an unfamiliar winter squash, the CSA box's contents invariably send you to your cookbook to figure out what in the world to do with them.  Cooking is one of the most important health consequences of buying food from local farmers; for one thing, when you cook at home you seldom find yourself reaching for the ethoxylated diglycerides or high-fructose corn syrup. "

Go out to the nearest Farmers Market and buy a unfamiliar vegetable and figure out what to do with it.  The end result might surprise you, and re-infuse you with kitchen confidence.  What are you waiting for?  Anyone can cook.

(Well, maybe not anyone, but that is a huge cucumber.)

Above tomato/bread recipe is so delicious, and so easy it's not even a recipe.  Get a farm fresh tomato, slice over sourdough, drizzle with olive oil (and/or balsamic vinaigrette), salt and a few sprigs of basil. If you prefer, add a bit of your favorite cheese (we like goat).  Roast lightly in the oven and devour.

And have a wonderful weekend...if you find anything interesting at your local farmer's market I'd love to hear about it!

Justify My Love.

When I talk to friends and family, I hear so many different responses regarding local food vs. the grocery store.  Here are a few examples:

• “What’s wrong with Whole Foods?”
  
• “I buy cage free eggs, organic meat and fresh produce from an expensive store, what’s wrong with that?  Isn’t it the same thing?”
  
• “What am I supposed to eat, if all foods in the grocery store are ‘bad’?”
  
• “Please don’t judge me because I have Cheeze-Its in my pantry!”
  
• “Would you eat this celery stick?” – (asked at a party, vegetable tray within range)
  

 And so it goes.  There are two responses I have when confronted with these questions.  The first is a genuine appreciation for an opportunity to explain my preferable food choices.  The second is panic that I will confuse and bewilder the person with an array of facts, quotes, statistics, and horror stories.  Sometimes, it’s easier to point people to a book and hope they will read it, or write it in a blog, with hope they will understand it (not because you aren’t smart enough, but because I’m not always a clear and efficient writer). 

I want to do all of the above, with eager hope that you will get a copy of In Defense of Food, by Michael Pollan, (accessible on my Amazon side bar, on the right, in blue: click click .) and read it, because this book will answer your questions in a professional, well–researched fashion about WHY Whole Foods is a rip-off (mostly), WHAT you should be eating to maintain optimal health and HOW accessible and affordable it is to do so.  He can explain it better than I, so I’ll leave you with a quote as proof: 

“If you’re concerned about your health, you should probably avoid products that make health claims.  Why?  Because a health claim on a food product is a strong indication it’s not really food, and food is what you want to eat.”

 Well, there’s a start, anyway.  I hope that’s intriguing enough for you to pick up a copy and find out yourself why it’s not really food.  If not, feel free to ask more questions.

 At Athens Locally Grown, my food comes in a clear bag with a sticker that has my name on it and the name of the farm it came from.  There are no health claims on my bag of carrots.  My fresh produce lasts for weeks (when kept stored in the refrigerator in the bags) because it was picked within a day – or even on the day – I came to collect it.  My sister, in Denver, has found a website (Mile High Organics) that will deliver local, organic produce to her doorstep.  Now, I’m not a mother, and I don’t have to travel far to pick up my food, but I can imagine not having to pack up her little boy and drive him to the store, wait in lines, manage a cart, etc. is probably the equivalent to a world where every day is Christmas and it rains roses.  Just a guess.

 Yet I’ve found that the most exciting way to get the message across, besides buying it yourself, (and besides blogging) is to throw a big, fat dinner party with your closest friends and cook with your local produce.  Then, when everyone raves about it, talk freely over a glass of vino about where it came from and why it’s better.  I can’t throw my readers in cyber-world a dinner party though I dearly wish I could.  I hope the recipes provide you with a decent replacement.  

This food has inspired me beyond belief, to the point where I carve out free time to write about it, and I believe that it will excite you, too, because it’s the best.  It has made me stand up and put on an apron (which is amazing), and it has made John drive right past his favorite restaurant and head home instead, because he knows what’s better – and I can’t credit the cooking, really(!)… it’s the food.

So celebrate with it.

 These tortillas were the ground base for our meal.  I’m sorry I don’t have more pictures.  They are fun and use four ingredients: white or wheat flour, non-hydrogenated shortening (we use this brand), canola oil and salt. 

Next, a fresh salad.  Any lettuce will do, Buttercrunch is my favorite.  I use my Swissmar peelers (amazon again) and shred carrots, radishes, squash, cheese (any kind) to a light and thin consistency and toss it all in.  You can then drizzle with olive oil and vinaigrette for your own dressing.  YUM.

Into the tortillas goes ground beef.  Heat a little bit of olive oil in the pan add minced garlic and onion until golden, add beef, salt, pepper, seasoning of your choice, cover until brown.

 When you serve, encourage friends to add the salad to the tortilla and roll up burrito style.  Also, this sauce brings it all together with a big fat punch.  If you want the salad separate, consider a mango salsa to top the meat.  Also, note that you can use chicken, pork or even a vegetarian substitute. 

ENJOY.