Wednesday, December 29, 2010
Saturday, December 25, 2010
Tuesday, December 21, 2010
Sunday, December 19, 2010
Sunday, August 22, 2010
- Try to buy raw foods (less packaging);
- Always buy organic;
- Try to buy as much local foods as I can;
- Always take my recyclable bags into the supermarket or farmer's market;
- If I have to buy something that is packaged, make sure the packaging is recyclable;
- If our family goes out to eat, don't order more than what we can consume (My husband and I often split a meal and so do my kids); and
- Whatever I do, I do not ask for a to-go container (usually, they are styrofoam so we ask the waiter for foil and use it instead).
Friday, June 11, 2010
- I did not use fat-free cottage cheese. I tend to prefer low-fat products;
- The instructions say to spread 1/4 cup zucchini mixture in the bottom of the pan and I thought that this was not enough so I used way more than 2 cups of tomato sauce total (I think I used about 4 cups);
- I did not buy the brand of tomato sauce recommended because I had some plain Muir Organic tomato sauce on hand.
- I did not have onions left in my pantry to chop, but I had chopped and sauteed some the previous night with bell peppers, olive oil, and oregano for another recipe and had about one cup left. I used it all on this recipe.
Tuesday, June 8, 2010
- Both our kids play select sports and the commitment is monumental. Between the two kids, there are practices every day which are at least 20 minutes away from our home and last about 1.5 hours. That is over 2 hours every afternoon that one or both of us spend away from home;
- We both work;
- Trying to eat local, organic, and unprocessed foods all the time time consuming. The market we go to is 30 minutes away. These past weekends we just didn't have time to go to the market, take 2 hours to roast the chicken, 4 more to prepare the stock, just so that I could have chicken broth to prepare another meal;
- Some local foods by themselves do not make a meal. We always had carrots on hand but carrot soup just does not satisfy two active kids. Besides, I need stock to prepare the soup. Carrot tacos? No, thank you.
As a result we constantly faced ourselves with either not enough food to put together a meal, or completely stressed out trying to cook a complete meal with what we had on hand, even if it was enough because of time. Previously, non-local ingredients might have made the meals easier to prepare but I was not budging. Then I got sick.See, I know what Barbara Kingsolver would say. I have read her book. When women decided to join the work force, who were we thinking was going to cook our meals? Women's lib was the beginning of the fast food era. Eating out replaced mom's cooking. She is right. So, the past two months or so, as I struggle to juggle both home and work, I have seriously thought about what it would mean to not work:
- Staying home would give me 7 hours a day that I could dedicate to the preparation of our food;
- Staying home would also mean my kids would not be able to play select sports;
- Staying home might also mean that I would not be able to afford organic foods.
This is a decision that is not to be made lightly. Maybe if I owned a 40 acre farm I would be more inclined to take the leap but for today, I still need my job. So for now, I am going to have to be a little more flexible when it comes to preparing our foods. We are still making our bread every week and roasting the chicken and preparing the stock. We just sometimes don't have the energy when we are done with all of this, to then prepare the meal I had in mind with the stock. So if instead, we make tacos with out-of-town avocados and local whole wheat tortillas because it is less stressful and faster (and still home-made and healthy), then so be it.
Saturday, May 29, 2010
- We buy mostly raw foods so we buy little packaging;
- When we do buy packaged foods, we choose the product packaged in recyclable containers;
- We recycle everything we can (aluminum, paper, plastics 1-7, and styrofoam), even if it means we have to drive it somewhere every couple of months;
- When we have leftovers at restaurant, we ask for foil (better yet, we split meals so that we don't have leftovers);
- We compost our food scraps as long as our compost bin is not full; and
- We use organic methods only to grow plants and on our lawn
Saturday, May 15, 2010
Wednesday, May 5, 2010
- Chemical Company A makes Herbicide X;
- Chemical Company A makes GM Seed Y, which is resistant to Herbicide X;
- Chemical Company A convinces Farmer B to buy Herbicide X and GM Seed Y from them;
- Farmer B plants GM Seed Y and, because GM Seed Y is resistant to Herbicide X, he can spray as much of the stuff as he needs to;
- GM Plant Y grows and absorbs Herbicide X yet thrives despite the herbicide due to its modified genes;
- GM Plant Y reseeds thanks to wind, birds, and or insects. Some of those seeds end up in Farmer C's land;
- Organic Farmer C who does not want to have anything to do with the GM Seeds or the herbicide, plants old-fashioned seeds. He harvests his crop and saves his seeds as he has been doing for decades;
- Chemical Company A accuses Farmer C of planting their seeds after they find their GM Seed in his land. Farmer C denies the accusations but has to go to court to prove his innocence. He spends hundreds of thousands of dollars defending himself and either goes bankrupt or is forced to make a deal with Chemical Company A to buy their products;
- Farmer B wants to plant more crops. He can no longer go back to using old-fashioned seeds because his land will now contain GM Seeds. He also can't save the ones from his GM plants because they are patented and owned by Chemical Company A, so he must buy more GM Seeds from Chemical Plant A in order to plant more crops; and
- YOU eat GM Plant Y with a little herbicide on the side and unknowingly support Chemical Plant A, regardless of whether you agree with their practices or not.
Thursday, April 29, 2010
- We are buying as much raw foods as we can eat each Saturday at our farmer's market. In the current season, this includes carrots, salad greens, beets, radishes, squash, brussels sprouts, etc. in addition to some meat and cheese that come from local, grass-fed animals;
- We are buying everything else mostly at Whole Foods. For example, organic eggs produced by pasture-raised local chickens, organic (hormone and antibiotic free) local milk, butter, and cheese (more on dairy later), whole flour, rice, other grains, and some additional meat at Whole Foods;
- We are making our bread. Have you ever read the ingredient list from the bread you buy at the grocery store? I challenge you to find a brand that has only wheat flour, water, yeast, and salt;
- We are making our own chicken stock;
- We are making our own crackers;
- We are making our own jam;
- We are making our own ice cream;
- We are making our own cookies;
- We make our own pizza; and
- I have started drying tomatoes now that they have come into season - they taste just like sun-dried!
Tuesday, April 27, 2010
- How our food is produced these days is driven mainly by the fast food industry, an industry. The fast food industry wants to be able to sell food cheap. In order to do this, farmers are pushed to grow as much food as possible and as cheaply as possible. Do you really think that corners are not cut in order to achieve this? Why do you think that it is cheaper to buy a burger than a head of broccoli, for example? Production of broccoli is not subsidized by the fast food industry. Cheap meat is.
- I did not know that farmers have been tricked into buying genetically modified seeds and that that most seeds that farmers sow these days are owned, sold, and controlled by the same chemical companies that sell the pesticides, herbicides, and fungicides that I had decided long ago had no place in my home.
- I did not know that some chemists from these same companies, now work in the same government entities that are supposed to keep our food supplies safe. Conflict of interest? You bet!