No Impact Week Day 4: Food

**If this is the first post you are reading on No Impact Week,
you might want to read this one to orient yourself.**

Sierra Club No Impact Week's Day 4 is food-focused.

And if you regularly read A Mom Writing, you know I have been working on greening our food habits for awhile.
Are we great at it? Not yet.
Are we better than we used to be? Holy wow, yes.

The key to local eating ** local= food grown within 250 miles of your locale** is in knowing where you live. I grew up in the town we live in currently, but I didn't know the farms in the surrounding area. I didn't know the farmers market dates. I didn't know a lot of things, but when I looked, I found it.

And FINDING it has made it possible for us to have the following local products on a regular basis:

1. Fruit: peaches, apples, berries, plums, tomatoes, etc.
2. Veggies: string beans, swiss chard, peppers, eggplant, cucumber, corn, etc.
3. Meat (as in of the grass-fed, free range kind): beef, lamb, chicken
4. Dairy: butter, cheese (limited choices on the cheese)
5. Bread: fresh-baked "green" bakery bread, rolls, etc.
6. Wine: a full range (but cranberry wine from Valenzano winery is my favorite)
7. Other (as in of the cage free, organic kind): eggs, herbs, flowers

I think it is important for me to mention now that you will find animal protein in our diet. We are not vegetarian or vegan, and while I think those eating habits are fabulous, our family is comfortable eating meat. We are not comfortable eating protein sourced from feedlots. We are not comfortable eating primarily corn-fed beef. Our feelings are that if the meat comes from a farm where animals are treated correctly and respectfully, without use of hormones or heavy use of antibiotics, we are happy eating it. Pastured protein is delicious and nutritious in moderation. We are always trying to develop alternative meal ideas for dinner featuring protein from beans or quinoa, etc., though.

WHERE did I find the information to get all of that food locally?

http://www.localharvest.org

An online directory of farms, CSAs, farmers markets, and events. Search by your zip code and see what is near you. I would have never known an alpaca farm is within 20 miles of my home if I hadn't searched. And if you look on here before your go on vacation, you can still eat farm fresh food on vacation (Yes, we did this. The picture below is from Ludlow, Vermont's Farmers Market)

0 0 0

Let's get real here. I'm not a green saint-- we do sometimes get take out (it's usually pizza from our favorite place), and we do eat some processed food. The point of this week was to avoid it as much as possible so obviously we have not and do not plan on eating anything other than home-cooked meals. But we still bought some packaged, processed food. Here is a list of the non-local things we bought:

cereal
organic milk
whole wheat pretzels
a giant bag of organic pears
a giant bag of organic sweet potatoes
sandwich-style wheat bread
luna bars
clif bars
organic yogurtturkey bacon
mozzarella cheese
chocolate chips
organic pasta
organic fair trade coffee
organic half & half

**We gave up bananas and avocados for the week. We were inspired to switch from plain old coffee to fair trade organic for now. We are not ready to eliminate coffee from our diet, and if you saw No Impact Man, it seems that was the hardest thing for Colin Beavan's wife Michelle to give up, too. We don't drink coffee on a regular basis, and we will savor our moments with it.**

The No Impact Manual highly suggests swapping the processed for the local, and I am sitting here staring at this list trying to figure out what I would do differently. From the ingredients we purchased this weekend, here are some samples of the meals we are and will eat this week (Gabe has bits and pieces of these meals, but he also eats many of the foods I have already made, frozen, and written about here). I have bolded eight ingredients for us to research finding and purchasing locally.

Breakfasts
Yogurt and Pear
Luna Bar
Cereal with Milk
Eggs with Cinnamon Toast
Local: eggs, butter
Not: ha, everything else.

Lunch One
Baked Potato with Tomatoes, Butter, Salt
Local: tomatoes, butter
Not: potato, salt

Lunch Two
Sweet Potato and Pretzels with Peanut Butter
Local: Nothing

Dinner One
Free Range Pork Chops with Cinnamon Apples and String Beans
Local: pork, apples, string beans
Not: olive oil, cinnamon

Dinner Two
Pepper Cheese Omelets or Swiss Chard Omelets (with or without Turkey Bacon), Plums, and Bakery Bread
Local: eggs, pepper, swiss chard, plums, bakery bread
Not: cheese, turkey bacon, salt, pepper

Dinner Three
Pastured Roasted Chicken with String Beans and Potatoes
Local: chicken, string beans, butter, rosemary
Not: potatoes, salt, pepper, paprika, lemon, olive oil

Dinner Four
Chili Con Carne
Local: ground beef, tomatoes, corn, carrots, green pepper, red pepper
Not: pinto beans, red kidney beans, salt, pepper, chili powder, hot sauce, cumin, olive oil

Dessert
Oatmeal Chocolate Chip Cookies
Local: butter, eggsNot: flour, white sugar, brown sugar, vanilla extract, baking powder

Are you seeing a trend? I'm seeing a lot of spices and baking ingredients as main offenders. Other issues? Those foods which are not in season or native to our area, such as lemons, potatoes, sweet potatoes, and pears.



A Tip on Eating Local All Year Long
Make and freeze local ingredients while they are in season. I made my first batch ever of tomato sauce this week to freeze, and I will be doing one big batch this weekend as tomato season comes to a close. Other great foods to freeze are green beans, peas, and corn.

Stay tuned for tomorrow when we pull the plug .
The power is going out (on everything possible).

You should go cheese tasting.

I am not a cheese person, but because I am so into the local food thing, I thought it would be a good experience to visit a cheese and maple syrup farm while in Vermont. I read that Sugarbush Farm of Woodstock, VT did free tastings and educational tours, and more than anything, I just wanted to understand the difference between each grade of Maple Syrup...


I got much more than I bargained for-- as in, I tasted fourteen cheeses (I skipped the 15th-- a blue), plus all four grades of syrup. The tasting was free and amazingly informative. I am discovering more and more that I am a food nerd, fascinated by the details of cheese preservation and the science of creating maple syrup (seriously gallons of tree sap go into just the drizzle on your pancakes!).


Here is the deal on the grades of Maple Syrup:

Fancy -- very sweet, thin, with delicate maple flavor
Medium Amber -- smooth, maple flavor, acclaimed as "most popular"
Dark Amber -- like the medium, but more serious, a little heavier
Grade B -- intensely flavored of maple, most commonly used in cooking

If I can help it, I will never purchase anything other than pure maple syrup ever again. The taste and the authenticity of the real stuff is absolutely worth it.

And so, we tasted, we purchased, Gabe met some farm animals, and I am pleased to say I have a pint of Medium Amber pure maple syrup in our pantry for our pancakes and some Mountain Jack, Sage, Maple & Hickory Smoked, and Aged Cheddar cheeses in the fridge. Gabriel even tasted his first cheese today, a little sampling of Mountain Jack-- (the VT version of Monterey Jack) he gobbled it like wild.

I find myself reminded that even your most 'unfavorite' foods are delicious when they are fresh and locally prepared. I highly encourage you to look around your area and find local food treasures to explore. And if you go to VT, please stop in at Sugarbush and try their cheeses and syrup. As for me, I'll be looking for some NJ cheese that stands up to the batch we brought home from the Green Mountains.

To Market, To Market.

Today, we went to the Farmers' Market. There is a new(er) one closer to us than the one we attended this morning, but I discovered there is a free range, grass fed dairy/meat farm at this market. And they take preorders online!






So, we got to the market as early as we could manage, got some iced coffee (WHEW! I got a huge pick-me-up from that caffeine. I'm still getting used to drinking coffee occasionally again after going cold turkey from pregnancy). We perused, we bought lots of produce, and we stopped by and grabbed our bag o' preorder. It was a seriously awesome family morning.

Here's the bounty, Jersey/PA (we're less than 20 miles from Philly) Fresh!

A. Small Peaches
B. Tomatoes
C. Red Potatoes
D. Italian Eggplants
E. Blackberries
F. String Beans
G. Yellow Summer Squash
H. Focaccia
I. Tuscan Wheat Rolls
J. Rosemary
K. 3 lb. Ground Beef in 1 lb. packs
L. 4.8 lb. Whole Chicken
M. 1 lb. Pork Chops
N. 1/2 lb. block Butter

Yummy.


Almost as yummy as my little one
sitting in his carseat, turning the pages of his favorite book, with his little feet crossed.

Food Edits: Thinking Green to Greener

Oh. Hi, Tower of Eggplant.

Looks delish, right? It was. And it was arguably a greener, healthier dish than I would have made years ago. However, I am in a big revamp stage in our cooking, and it has caused me to really identify how I can do better for our family.

Let's break it down by ingredient and origin.

Ingredients:
Eggplant, from farm roadstand
Mozzarella Cheese, from Whole Foods-- in the local section
Pasta, from Trader Joe's
Panko Bread Crumbs, from Trader Joe's
Basil, from our basil plant
Tomato Sauce, from a can (Hi, sodium!)

What's wrong here?
I can make bread crumbs. I can make tomato sauce. And I can find better options for pasta, maybe even from the farm market. I could take the cheese a step farther and get more personal as to who I buy it from.

What's not wrong here?
The recipe. Thanks, Mario Batali. I didn't follow it exactly, but who ever does?

I encourage you all to take some time to think about the little things you can do in your meals that might make them just a little more local and healthy.

Oh Joe and the O No! of Certified Organics.

I mention Trader Joe's often. Our family shops there weekly-- just as we also make a weekly or biweekly stop for a few items at Whole Foods (for Gabe's organic produce I can't find elsewhere, local cheese, and Nature's Rancher Chicken) and local farm stands (for as much of our produce as possible).

But the bulk of our packaged, frozen, dairy, and protein products all come from our weekly stop at Trader Joe's. Because of this, it obviously irked me when I saw a blog post referring to a May article in Sustainable Industries questioning Trader Joe's seemingly eco-friendly practices.

I came across the blog post because I had deliberately googled Trader Joe's organic practices. The more I read, the more I realize that the organic label is not necessarily the best promise on how sustainable a farm is. And since I fed Gabriel his first organic plain whole milk yogurt from Trader Joe's this morning, I thought, hmmm... I really should know where this milk originated.

And this article points out the problem with Trader Joe's. They do not disclose who their feeder farms are-- so they literally will not tell you where my baby's yogurt originated. And because they do not offer disclosure, it leads consumers to wonder if the low prices at Trader Joe's are actually due to their selling mostly Trader Joe's label products (cutting out the middle man and a lot of distributor mileage) or because their products are organic at a cost.

This brings up some issues with the organic "label," which I have not really discussed on my blog prior to now. Organic food is optimum when taking into consideration it is better to consume foods without pesticides, grass-fed meats, etc. But just because a farm is certified organic does not mean its practices are totally sustainable. For instance, and this is per my watching of the film No Impact Man (I'll post more fully on this later) last night, an organic farm might keep to organic standards, but they might not treat their cows as nicely as the non-certified farm down the street. And that non-certified farm may only not be certified because it costs so much money to go through the certification process OR because they do treat their sick cows with antibiotics as needed whereas certified organic dairy farms cannot treat their cows with antibiotics ever.

But let's remember that the certified organic label is helpful and an honorable thing for a farm, and it is a clear indication to a consumer that a product does meet a certain standard. There are lobbyists trying to extinguish or lax the standards for the organic label, and that prospect is much scarier than the current pitfalls in organic certification. Many organic advocates want more stringent standards. You can go here for more information on organic certification.

When Trader Joe's will not disclose the farms used for their organic food, the question is raised: Are the locales a secret for the sake of competition (and that's almost fair-- Trader Joe's sure does have the best prices for the coolest food around. Why jeopardize losing customers by telling other companies where to go get the same product base?) or for the sake of keeping secrets from their eco-minded consumers? "No comment," is never a good answer.

While reading these articles will not deter me from shopping at Trader Joe's, it is going to again ramp up my efforts to purchase more local food. When it's local, you can go step onto that farm and see things for yourself. There is full disclosure because there are no closed doors. As a journalist, I see transparency as required, so why shouldn't I expect that of my food?

In any case, we'll be taking our first trip to a new(er) local farm market this Saturday, and it will be the opening of our more official dedication to local food. And that will be including our protein and dairy and whatever else we eat. It's time to take our food revolution to the next level-- local.

Book Notes: Animal, Vegetable, Miracle

It's summertime, and for me, the heat has always inspired me to read (even when it was required for school).


This summer I've been digging into some sweet green reads. Here is my first suggestion from a line-up of good books. I am about 120 pages into this one, and it is simply beautiful.





Animal, Vegetable, Miracle takes you on Barbara Kingsolver's (as in The Poisonwood Bible, The Bean Trees, Prodigal Summer, etc.) first year journey of serious local eating. No, not just the farm down the street, but a move across the country from urban Arizona to rural Virginia and a life of eating only from farm markets and her family's true, free-range farmland. Beyond Kingsolver's lyrical writing on asparagus and morel mushrooms from a family-living perspective, the book shares fact-based information on the destructive and unhealthy modern food processes of America. It also shares lovely recipes.

If you pick up any book this summer, let it be this one. It leaves me feeling calm, inspired, and even a little hungry. I cannot wait to read the rest of her yearlong account.

We Flew Over to the Organic Farmstand.

Is there anything better than a pay-as-you-go farmstand?

We stopped by a local organic farm this afternoon for a fresh treat or two, and we decided to grab a little box o' peas. The box was $2.00. Not a bad deal for the freshest, sweetest eat-'em-like-you-see-'em little peas I ever tried. I cannot wait to cook some and mush them up for Gabriel!




We'll be visiting this farm quite a few times over the summer and fall so stay tuned for more fresh, local, organic produce posts!

Organic, Local, and Free Range, Oh My!

Going... going... going... GONE!

That GONE! would be us, heading out the door of ye olde typical foodstore and into the world of organic, local, free range food. Actually, we are not quite gone yet, because it just is not so easy to figure out how to manage that sort of diet on the type of budget us young parents (one working full-time and going to grad school, the other about to start a 10-hour per week position, both with a yacht and a train and an airbus, or maybe two, of student loans) to manage. But we are going to manage it. And I am going to keep updating on the blog just how we manage to do it. Will I be a tipster, much? You betcha.

There's just no reason to allow your baby to eat this food, even through my breast milk. And it surely is not helping me or my husband eating food like this, either. Let's be clear here, though-- I do not judge anyone who does not eat organic because it IS going to be a hard monetary transition with a lot of calculation, strategy, and planning. Maybe after switching to cloth diapers, I feel like I can research and figure out something a little more complicated than fluffy baby butts, but I feel prepared to make this move. Maybe watching Food Inc. (WATCH THIS MOVIE!) went to my head, but I just don't think this switch is going to hurt anyone, other than hmm... McIdon'tcarewhatIfeedyouIjustwantmoney. And maybe, just maybe, having worked at a Whole Foods in high school somehow rooted a respect and aspiration for eating organic, though my neurotic and ignorant little high school self never would have expected to write this post in the future.

Okay, Sharkie, here's the deal:

Ammonia, Pesticide, GMO-Free: Eating ORGANIC and GMO-free

I am seriously freaked out at the thought of eating chemicals. When you're little, you don't intellectually digest what you are eating. Now, I do. And when thinking about my baby consuming insecticides, rodenticides, herbicides, fungicides, and antimicrobials (ya know like bleach, chlorine dioxide, yum, yum, yummy stuff like that), I really do feel a sinking feeling in my stomach. I understand why and how the process of modern food production and distribution includes such chemicals, and though there are not many studies proving that regular old produce is extremely harmful, I feel a lot better removing my family from the production lines of e.coli-infested spinach. There are certain foods that have less crap on them (Here is a Shopper's Guide to Pesticides from the Environmental Working Group), especially thicker-skinned produce like avocados, so I am sure when cost comes to shove, we may still purchase some conventional produce.

I also feel there is just something to be said for produce as it was meant to be grown, produce as it was meant to be sized, chicken as it was meant to be fed, etc. etc. etc. And how I want to say something for that natural food, is to just plain eat it.

I also understand why genetically-modified organisms exist (it makes a lot of the ins and outs of food production easier and cheaper), but I do not want to eat them anymore. There's more to my rejection of GMO, and I will not even go into the politics of it right now, though. To be honest, eating GMO-free (Here is a GMO-free shopping guide.) is not going to be easy, because these products are in so much of everything. But we are going to try!

*The Eco-Friendly Family Blog wrote a great little post about eating organic which included both of the helpful links included in the section above. Read the post here.*

These Farms Exist: Eating LOCAL

No, maybe you have not heard of them, but they are there. At least in Southern New Jersey they are. In fact, I found two local organic farms (amidst many regular old farms) within 40 minutes of our home. One of them even sells meat-- though I am not sure of the logistics of the meat purchasing yet (we don't have the storage capacity or the money to invest in, um, an entire cow right now). I honestly cannot WAIT to get there. If you live in Jersey, please go here to find a farm near you.

Why is local so great?
Well, first of all, local is local. That produce and food was grown and raised right where or near you bought it. LESS pollution from distribution.
Secondly, when you buy local, you are purchasing something from a business in your economical area. Supporting your local farmers is one way to help them in this economy, and in return, you are helping yourself by circulating your cash into your community.
Thirdly, I am hoping that because this food is coming pretty much from the source, it will be less expensive than the produce and meat at a place like Whole Foods, where distribution costs are part of the price. A price comparison remains to be seen, but essentially, this should wind up being true.

To be fair, the drawbacks?
You have to eat what is in season. I.E. No fresh tomatoes in February. If we want to keep eating the recipes we eat now, we would have to buy most produce at stores like Whole Foods and Trader Joe's in off-season time.

Cheese and Crackers: Eating FREE RANGE
Frankly, I just can't handle the way most companies and large meat farms handle their animals. I love animals, and it pains me to read, watch, whatever, the conditions these animals live in while being raised, and I cannot handle the process used to slaughter animals.

am I not a vegetarian? Well, I tried it once in college, and I kept getting sick because I was not the best at managing my vitamins and protein. What I learned from that unsuccessful run is that I am not really against eating meat or animal products, but I am against how these products are provided to us. Because humans are naturally carnivorous. And humans need, in some sense of that word, meat.

I have no problem eating, say, some ham that came from a pair of pigs named Cheese and Crackers who were raised living in a healthy, happy environment on a farm in Vermont (I never ate these pigs, but they did exist at the Weston Priory when I was a little girl, and if my parents told me the truth, the monks ate them at some point). The other reason why I would not even consider going vegetarian or vegan at this point is that my husband is not getting on that wagon, nor would I put my children on that wagon, and I am not planning on maneuvering duo meal planning. It's not realistic.

So we go free range, eating animals that roamed around in a field and saw light while they were raised. We eat animals that were not so stuffed and fattened in small quarters that they could not walk while they were raised. Essentially, I hope we'll be eating animals like Cheese and Crackers.

--

To be clear, this shift is going to be quite the process and we are in-
PHASE ONE: RESEARCH, EDUCATION, and FIRST PURCHASES.

Come on now and take a ride with us.
And please, wish us luck!