The True Cost of Food--Part 1

Recently I came across an article that I found deeply disturbing on so many levels, and I urge you to read it on your own in its entirety. “The great nutrient collapse” http://www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511?lo=ap_a1written by Helena Bottemiller Evich is a fairly easy read, but for brevity’s sake, I will summarize:  a mathematician, in pursuit of a love of biology, sets about to explore the effect that increasing levels of carbon dioxide in our atmosphere have on our plant life. Dr. Loladze found that, not only is there a dearth of research in this area, but also that cross-disciplinary research grant and funding opportunities are hard to come by. Finally he was able to find the evidence to support the hunch he’d had for many years:  the increase in carbon dioxide in our atmosphere was making plants grow bigger and faster, but at the expense of using this advantage to store glucose instead of nutrients--vitamins and minerals previously abundant in these plants. The result? Our food source, and the food source for animals and insects we depend on, is becoming “junk food” at approximately the same rate at which carbon dioxide is increasing in our atmosphere.

At the risk of sounding alarmist and setting off all sorts of unwelcome climate change debate, this could ultimately mean an early demise of the human race. Not only have we sabotaged ourselves by limiting the species and varieties of plants, fruits, and vegetables we eat (insert discussion of “heirloom varieties” and “ancient grains” and “Monsanto” here), but we’ve indirectly sabotaged the plants we do use for food to contain a lower level of nutrients and a higher level of glucose. We already have health problems related to too much sugar and processed foods in our diets; how the plants themselves are changing may be contributing to the obesity/diabetes/heart disease epidemic as well. Are we doomed?

Well, my sincere hope is that the success of this recent research will spawn more much-needed research into the area. Of course, navigating the relentless political quagmire into passing regulations that both decrease CO2 emissions and increase consumer information is difficult at best. But is there anything we can do at home to offset this crisis?

Well, we can start by realizing the true, positive impact of eating local products. Even if we are getting a less nutrient-rich product than our great-grandmothers grew in their gardens, we know we are getting a more nutrient-rich product than that sad supermarket head of lettuce that’s been traveling for a week, or that off-season plum from South America. Planting pollinators in our yards instead of grass to encourage those endangered bees to thrive, avoiding harsh chemical pesticides and herbicides, and using homemade compost to enrich the soil can help offset the damage that’s being done in the atmosphere.

Busy bee doing his job in my tomato garden 

This is the first post in a series about the cost of food--local and otherwise. Is buying from a market or co-op more expensive than going to your big box store? You bet it is. But what is the ultimate cost to our health, and the health of our children, if we don’t? We can’t solve the problem of carbon dioxide overnight, nor can we fight the powers that be who don’t want to support change through legislation or study with funding, but we can make small changes now to get the best out of our own food sources. We can start small, right here, at our own table.

Salad Days

I find myself forced to come clean:  I haven’t posted here for ages because I’m on this crazy restricted low-calorie, low-carb diet, and the food choice has been, well...lackluster, to say the least. I mostly eat lean protein, non-starchy veggies, and a whole lotta salad. Local greenhouse salad, of course, but the sheer volume of salad is kind of ridiculous, and hasn’t been that inspiring to write about. I’m very compartmentalized about my food temperatures vis-a-vis the temperature outside, so salad in the winter is extremely unpleasant for me, but I’ve managed to muscle through.

But now it’s officially spring. I know this because:

1. Rabbits.

2. Cold foods are appealing again.

3. Asparagus.

Now, I just had to take a picture of this bad boy salad before I gobbled it up.

I have to admit, I got impatient and bought some non-local asparagus at the store the other day (from Mexico, maybe? Who knows.). Once I got it home, I regretted it. It never got to that brilliant green color, so I accidently overcooked it, and if there’s anything I hate more than salad in winter, it’s limp asparagus. Then Greg from Claybank Farms called me and told me to expect asparagus in his list of offerings this week! I usually hate throwing food away, but this time I gleefully tossed the remainder of the espárragos in the compost.

I’ve eaten the whole bunch from Greg by myself in two days. Last night, I steamed the whole pound for dinner, but no one ate it but me (in my family’s defense, and fortunately for me, there were lots of leftovers to take care of). It was a shocking shade of green, and sweet as can be, not a trace of that bitterness you sometimes get in the stalk. Today, I treated myself to the half-pound that was left in the fridge to make the salad.

I’ve probably posted this recipe before, but I’mma do it again, just ‘cuz I’m nice:

Hard boil an egg or two, then chill in cold water or the fridge. Take ½ pound of asparagus, break off the tough ends and wash. Steam for about two minutes or until tender (don’t overcook! If you can smell it, take it off the heat!), then immediately dump it into a bowl of ice water to chill. Cut up a couple of tomatoes (can’t get local this time of year, but try to find some that have flavor). If you can’t find a good organic Campari tomato, the little grape tomatoes cut in half will do just fine. Cut up the asparagus into bite-sized pieces, add tomatoes and one or two diced hard-boiled eggs. Salt generously. Add a couple of tablespoons of homemade vinaigrette.

My vinaigrette is a heaping teaspoon of Maille mustard, about ⅓ cup white wine vinegar and ½ cup olive oil, walnut oil, or other light salad oil, salt and pepper to taste. Adjust these proportions to your own liking. Lemon juice can be subbed for the vinegar, too.

The best part is, this is totally legit on my diet! Not boring at all! Now, to find something to go with it. Hmm...maybe I should try to find that rabbit….

Lucky Pierre Bakers--treats for everyone!

So, I realize in my last blog post I said I would follow up with a honey-related topic (forthcoming), but I’d like to take a break in our regularly scheduled programming of local people food to talk about a new product out there for man’s/woman’s best friend. And, woof!

This is my Persimmon. And this is the face she makes when you have something in your hand that she really really likes.

Notice Persimmon's eye boo-boo, which makes her begging even more convincing....

In this case, the thing was Lucky Pierre Bakers’ dog treats.

You see, Persimmon had a birthday recently, so my friends Rey and Taidghin—two thirds of the Lucky Pierre baking team—stopped by to wish her a happy birthday and drop off one of their specialties. This one is Henny Penny (chicken), but they also have Billy Goat Ruff (goat). All ingredients for these dog treats are local within a 50-mile radius, and the ingredient list is simple and nutritious.

And, from the look on Persimmon’s face and her tail-chasing when I bring out the bag, absolutely delicious. Lucky Pierre takes the parts of local, organic meats that are considered “less desirable” for humans, but are packed with all the stuff that dogs love and need, such as the calcium of eggshells and the high iron content of organ meats. The farmers are glad to be able to put this product to good use, meaning no part of their animal is wasted. The ingredients are all fresh with no preservatives added, so not shelf stable; but the Bakers are going to be working on a freeze-dried version that will last outside the refrigerator, and will stay fresh longer than a loaf of (preservative-free) bread.

OK, so, you’re thinking to yourself, I don’t have a dog, what’s in it for me?

Well, glad you asked! A few months ago I also had the privilege of a tasty preview of Lucky Pierre’s other product, and this one is for humans. Doughnuts. 

Photo courtesy of Prairie Fruits Farm Facebook Page

Not just any doughnuts, these doughnuts are fried in clarified butter, which takes the common doughnut to a whole other dimension of decadence. Try one and you’ll know what I’m talking about. They have a Cardamom Vanilla and a Cinnamon Sugar, and sometimes a surprise flavor of the day. Yum! You’ll kiss your Krispy Kremes goodbye with nary a backward glance.  They’re available on weekends at Flying Machine Coffee in Urbana, but get there early, before they run out! Sometimes they pop up in other locations around town, such as Prairie Fruits Farm or Clutch Cuts. I highly recommend visiting and liking Lucky Pierre’s Facebook page for updates. They also have a brand new website, at--you guessed it!--luckypierrebakers.com!

And if that wasn't enough, these lucky bakers were featured in the January 1, 2017 News Gazette! Take a look at the article here!

Meanwhile, I’ll be in my kitchen, torturing my dog with promises of more Henny Penny treats.

But what’s that little pool of water on the floor?, you ask.

That’s not water, I answer. That’s doggie drool.

Ew, you say.

Yeah, I say. That’s because they’re just that good.