It's in the headlines

I love to see the current food policies come under scrutiny in the media. I must admit it gets me excited like PETA seeing Michael Vick in jail. Read it people...

Cheap is not always a good thing, right Compaq computer owners???

In full disclosure, the Compaq reference was given to me by an employee of Apple, but I have faith in him.

In America, we eat too much...not a global problem

Courtesy of http://news.xinhuanet.com/english/2009-09/27/content_12115738.htm

William M. Reilly


Tossing ideas and airing agendas on food production and distribution for about 90 minutes, they were led by UN Secretary-General Ban Ki-moon and U.S. Secretary of State Hillary Clinton. She was tasked by U.S. President Barack Obama to lead his nation's campaign against food insecurity in the world. Clinton in turn appointed her chief of staff and councillor, Cheryl Mills, to take the point for her.
Clinton figures high on the topic because the United States pledged 3.5 billion of the 20 billion plus U.S. dollars promised to the cause by developed nations and her personal interest in bettering the lives of women and children, particularly since women make up the bulk of small farmers.
"I didn't really fully appreciate food security in its construct; indeed, I always like to say that the first time someone mentioned it to me, I thought, is the food running away, does it need to be armed? It's such an unusual term, and in a way, it's a distancing term," Mills told reporters Friday over at the Waldorf-Astoria Hotel where Clinton was holding meetings on the sidelines of the UN debate with her counterparts from dozens of countries.
Food security didn't say "people are hungry and that people don't have access to food. It says food security. And while in a lot of ways, it does get at the concept of what you're trying to ensure, is that people have consistent access to food, it doesn't make you feel that emotional moment until someone says people are hungry -- people are hungry and people are dying from that hunger," Mills went on to say.
But that is the crux of the food security problem.
He said several speakers "stressed that we need strong monitoring systems to evaluate progress, identify challenges and ensure transparency and accountability. Some of you have also highlighted the need for better coordination."
Ban promised to deliver ideas expressed and suggestions to the high-level panel.
Even before the meeting began, Nabarro had forecasts on the future of food security.
"We are going to see a revolution in agriculture during the next five years," he said. "We are going to see an approach to agriculture that sees poor people, particularly smallholder farms -- and there are around 500 million of them around the world, and very especially women farmers at the canter of the agriculture development agenda and we will see much more focus on how countries themselves implement food security strategies and programs."
"We are going to see a transformation of markets and trading systems in agriculture and food so that they work more in the interest of poor people and their countries," he said. "This would take time and it requires a lot of work."
"We are going to see the greater incorporation of social protection and safety nets in development programs so that where there are poor people who are suffering as a result of shocks like climate change or economic contraction they are able to access the support they need," he added.


Take this with you to McDonald's as you stuff your face with a "hamburger" for 99 cents.

Oh, Mother

As I have written, I spent endless hours this winter/spring growing many different heirloom vegetables from seeds. With the artificial lights, potting soil, dealing with mold (this setup was in the basement), and fly infestations...it was truly the only proof needed if unsure of my dedication to food.

In the end, I have mixed feelings about all of my work being that the weather in the northeast this growing season has been absolutely abysmal. The heirloom tomatoes produced vast amounts in the early half of July, but little else. The yellow grape tomatoes were endless in the beginning, then abruptly ceased int eh cool, drenched climate of most of the summer. Similarly, the "green zebras," "red brandywine" beamed with potential, but the fruits became hanging sacks of moldy water before harvest was even an option.

I must qualify, however, that I currently have about 10 lbs on vines, more than sure that they will be edible in a couple of days. At the same time, my neighbor (who I am not fond of anyway) has cleared his whole garden of all tomato plants...victimized by Mother Nature's atypical fury this season. I will be eating grilled cheese with tomato, salads sprinkled with red, and awesome pasta sauces.

Be jealous Mr. Neighbor.

Oh, nostalgia, you do it again

Green beans have a special place in my heart. Not only because they are nutritious and delicious and grown vastly in this area, but they epitomize the flavors of summer for me.

In my first months @ culinary school, I had a plate- I actually cannot remember what the entree was- and on it were blanched green beans with butter and a hint of lemon. While sitting in my chair in the Hudson Valley in the dead of winter I was instantaneously on the porch of 29th street looking over the bay. This was not just a side, it was a summer memory...like the favorite song that brings us back to the very same place. Steamed lobster, baked potato, and green beans slathered in the remnants of lemon and butter from the sweet shellfish are a staple at the Jersey Shore, a place I called home for many summers.

It is moments like this that propel me to love what I love, do what I do, and be who I am. And now, as green beans are in abundant supply I stop at the farm stand on my way home from work to make this moment happen all over again.

Who's the Smart One now?

Now that I work in a professional setting and lunch has not only become a meal, but a much desired break during the day, it is interesting to see what others eat. Funny thing is, that to make conversation people will even ask what's for lunch today...I get a kick out of it. I was worried when I saw the amount of "healthful" meals in the fridge though. I know that there is no way a roast beef and mashed potato meal could possibly be 260 calories- unless it's mostly chemicals as opposed to food. Sure enough, upon doing more research I found a dedicated individual that deciphers the meals @ http://www.foodfacts.com/

Sure enough, there's about 130 ingredients in said meal. What could possibly make up something so simple? Excellent question...ask it more often.

P.S. Just eat a salad.

Imitation Quiche

I had to post this because it truly exemplifies my cooking style- use whatever you got. The garden is surrendering great kale (a leafy green vegetable) and we had a bunch of eggs and a Costco-sized bag of shredded mozzarella. So, of course you make quiche! BUT, we had no pie crusts laying around and I sure as hell did not feel like making one, so I used the pizza doughs mom picks up from the local bakery.

I just combined 2 doughs and filled a deep dish pizza pan and threw in sauteed kale,cheese, and the quiche mixture(eggs, little cream, tons of fresh herbs, salt n pepper) placed a few slices of tomatoes (NJ greenhouse tomatoes courtesy of Whole Foods Princeton) and topped it with some grated cheese and baked. It took a while - I would give it an hour -1.5hrs at about 350.

FYI- Went incredibly well with a Sauvignon Blanc (specifically Cupcake from Marlboro) ...mmmmmmmm

Not-so-beautiful strawberries? NO problem

My mom is nice, but she's pretty slow. When the strawberries come in and we go away for the weekend she insists on picking a bunch of them and just letting them sit in a container on the counter for a few days. So, of course we get home and they're not looking too good so nobody eats them and boom they are wasted. But, are they? Instead of just throwing those sad strawberries in the compost pile, bake with them! Obviously, the "end of life fruit" is certainly the sweetest and after it's baked nobody can tell they were the nasty looking ones on the counter.

I made an amazing strawberry bread pudding- perhaps the easiest dessert out there.

Ingredients-

1. Enough diced bread to fill the dish you want

.......I literally used a few kaiser rolls, an end of a sesame seeded sub roll, and the end of one of those round loaves---use whatever you got and it's better if it's stale!!

2. About 8 eggs
......Depends on the size of your dish; you can always add more liquid if it's not enough

3. About 1 cup half&half

4. About 1/2 cup milk

5. About 1 cup sugar

6. About 1.5 tsps vanilla extract

7. Pinch of salt
8. I probably used about 12 oz of strawberries

Cut up the bread and throw in a buttered, square baking dish. You can make it however big/small you want your bread to be. Mix everything else except strawberries in a bowl with a whisk. When the bread is stale (feels dry) mix in the sliced strawberries with your hands. Then pour in the wet stuff and press bread down to absorb all the liquid and to moisten EVERY piece of bread. If you don't have enough of the wet stuff (it should really come 3/4 of the way up the sides of the dish) just crack a couple more eggs and add a little more milk, whisk it up, and pour it in. Bake @ 350F until browned...IT IS THAT EASY.

When life gives you ugly fruit- throw it in bread pudding!