24 November 2008

FoodLoveHistory

Readers of this blog will have figured out by now how much I enjoy food. You also may have teased out the fact that I find eating locally and seasonally to be not only a good idea, but nearly imperative. I can no longer imagine living in a place where I cannot walk to the farmer’s market on a Saturday morning to be greated by the farmers I see every week and peruse the selection of mouth watering produce. For this reason I am constantly shocked (and somewhat appalled) to find that many, many people live in Chestertown and somehow never find the farmer’s market, and in fact spend quite a bit of time complaining about the lack of decent food in Chestertown. Really.

But this isn’t another rant about why local is better, in my rather loudly voiced opinion. I want to take a minute to reflect on why food itself is important, and how, when you stop to think about it, it is a momentous reflection of who we each are as individuals.

I, personally, am incapable of making dishes that feed fewer than 6-8. I have no idea how I developed this tendency, but it reflects my personality. I love nothing so much as feeding people, and I will force dishes on whichever of my friends are nearest (I have yet to hear a complaint). I am always making oversized lasagnas or immense pots of chili with homemade bread, or stir-fries full of crisp, fresh veggies seasoned with ginger, teriyaki and lime or curry and masala. Part of this I’m sure is that I belong to a CSA and therefore receive my veggies in bulk, and have to find creative ways to use fifteen pounds of eggplant before it goes bad. Part of it is my desire to share good food with everyone I meet.

My mother, by contrast, dislikes cooking, and as a single mother with an absurd work schedule I really don’t blame her. She loves food as much as me, but tends toward things with minimal preparation- her cabinets are full of unusual bottles of sauces and spice mixes that she picks up in her insatiable quests for new things to taste. Her favorites, however, are dips and things to dip with, and the door to the fridge is always filled with jars of mustards and salsas and tapenades, while the counter is littered with bizarre chips and flavored pretzels and wasabi crackers. If you had ever sampled my grandmother’s cooking you would understand this tendency. Growing up, my mother’s family didn’t have much money, and so ate the American staples for struggling families: pot roast and meatloaf and potatoes and unexciting, overcooked vegetables. My grandmother was actually a fairly good cook, but had a rather small repertoire.

Speaking of which. Though I prefer curry and falafel to- well, for a lack of a better word, “American” foods, the meals my grandmother prepared for us still resonate in my memory. Occasionally my sisters and I will get together and prepare our favorites, with a twist, while reminiscing about how my grandmother always had honey buns in the freezer for sleepovers and would make us popcorn while we curled up on the couch with her to listen to stories. We still make her famous fried potatoes, and though I have taken to making a simple chili to put over them, the taste still brings back nights of arguing over who would get the last potatoes, while trying to hide green beans under our napkins. For holidays, though I now do the cooking and typically feature curried squash or aloo gobi with our meals, I still make green bean casserole the way she always did, with extra worcestershire and fried onions, and mashed potatoes with extra milk and butter (no one notices when I use soy milk and margarine).

Food tells a story, it is part of who you are. What you eat says as much about you as your job or your clothes or your car- in fact, it says much more. The difference between fast food and a home cooked three course meal, between Ethiopian and Japanese, even between spaghetti sauce recipes, can reveal entire cultures, personal preferences, the entire history of an individual.

If your meals tell so much about you- and I highly recommend taking even a few minutes at your next meal to think about what it says- doesn’t it make sense to choose wisely, and make every meal one worth having? After all- we all have to eat.


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21 November 2008

Running the Numbers

A very interesting artistic take on how much stuff our society uses. I'm curious as to how he figured what 2 million bottles looks like, as this was clearly done with a computer program.

http://www.theglobalintelligencer.com/december07/chrisjordan.php


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20 November 2008

The Farmer’s Market (An Interlude)

Speaking of the farmer’s market, I want to take a moment to share a story that indicates why I love it so much. I won’t name names, as it's better you meet the farmers on your own- just keep in mind that I’ve worked with many of them, and see the rest every week at the market.

This past Saturday I had it in my mind to make chili- the temperature is finally right where nothing is so satisfying as a hearty bowl of chili. I was dreading breaking into my cans of tomatoes, as I only can a small number every summer (small kitchen) and hoarde them throughout the winter, but I won’t abide the suggestion of making chili with store bought tomatoes. So imagine my surprise when I came across a crate of late tomatoes at the market- beautiful, plump red tomatoes, fresh as can be. I quickly loaded up my arms with as many as I could carry and made for the “counter”- the table set up for taking money. I laughed with the proprietor over the number of tomatoes I set down, explaining my chili dilemma, at which news she immediately disappeared to find me a few unusual peppers to go with the tomatoes. She gave me one of the purple ones, a pepper the color of eggplant on the outside but green inside, with a tart, sharper taste than a regular bell, and told me it was on the house- I needed a little color in my chili. She also regularly pushes the more unusual squashes into my arms as I stock up on my usual butternut and acorn, telling me just to try it, and waving away my attempts to pay for the additional bounty. She knows if I like it I will be back to buy in quantity.

The other vendors are just as giving- if you are doubtful as to which variety of apple you like best, most likely they will hand you one of each and make you try while they stand and watch, anxious to see your reaction. Each farmer grows something a little different, something you may not have tried before- whether it’s a variety of pear or a purple tomato, or cobs of corn meant for popping- and they are all happy to explain the best way to eat it, and usually happy to let you give it a try as a “bonus” with your regular veggies.

Therefore I always walk away from the farmer’s market with a bag stuffed with more than I can eat in a week, usually for under $10, and a huge, grateful smile on my face. Nothing beats the feeling of being a part of a community, of talking to the people I know as I browse, of sharing recipes and stories with the farmers as I fill up my bag, of petting dogs and smiling at wide eyed little kids, mouths stained with blackberry juice or covered in crumbs from an apple tart- unless it is the looks on my friend’s faces when they sit back after a meal, glass of local wine in hand, laughing over a shared joke.

Here’s my chili recipe, if you’re curious. Everything came from the farmer’s market except the beans, though if anyone starts growing them I guarantee I will switch in a heartbeat. The sugar is raw, from the Natural Food store.

3-4 medium cloves garlic
1 onion (I prefer yellow)
8-ish pounds of tomatoes, skinned*
2-3 carrots
1 cup vegetable broth or water and bouillon
1 can each black beans, kidney beans, chickpeas, drained
2-3 bell peppers
optional: other veggies, such as celery, green beans (cut small) or eggplant
hot peppers, to taste
spices: cumin, chili powder, oregano, coriander, salt and pepper, to taste
1 tbsp sugar
½ can tomato paste

In a large pot, sauté the garlic and onion in a little oil, until translucent. Add the tomatoes, carrots, broth and spices, simmer 10 or so minutes. Add the beans and additional veggies, simmer until most of the liquid has been absorbed (but not all), and the veggies are tender. This is a matter of personal preference more than anything. Finally, add the hot peppers, sugar, and tomato paste, and simmer an additional 5 minutes, covered. Serve with bread and topped with cheese (I recommend Eve’s Cheese jalapeño Colby, also from the Natural Food store, and local). Depending on the quantity of tomatoes, can feed up to 6-8 people.

*If you’ve never skinned a tomato, the process is simple (and I find, very enjoyable and stress relieving). Core the tomatoes (cut out the hard bit where the stem was). Bring a large pot of water to a rolling boil and turn down to about medium heat, then drop in the tomatoes for about three minutes each. Transfer to a strainer (a slotted spoon helps) and let cool for several minutes. The skins should slide right off, and you can squeeze them a little (be careful not to squirt yourself in the eye) to get out the majority of the water and seeds, before mushing them and adding them to the chili, or sauce, or what have you. If done over a bowl, this leaves behind a delicious juice you can strain and drink, or pour over your garden (its full of nutrients- but also acidic, so use sparingly).


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17 November 2008

Living in Ctown, Pt. 2

The other aspect of Chestertown life seems to be the startling lack of places to eat. While it may be true that there is no Indian food (a fact that constantly haunts me as I am overcome by waves of cravings for samosas and naan) or decent Asian (King Buffet really doesn’t count- though it is possible to drive to Middletown for OK sushi), it is also true that we are not in India. Or Asia. We are on the Eastern Shore, and there is plenty of quality Eastern Shore food to go around.

Unfortunately the best food is slightly out of reach for the average college student, which is why I (though no longer a student, still not rolling in disposable income) avidly look forward to visits from my parents when I can drag them out to all my favorite restaurants without footing the bill. Even if this is not an option, there are still ways to eat well in Chestertown, the most overlooked of these of course being cooking for yourself. If you want Indian or Asian (especially Thai or Chinese), these are surprisingly easy meals to prepare on a very, very small budget. I’ll post a few recipes soon enough.

In the meantime, a quick guide to the best places to eat in Chestertown. You will notice I place an emphasis on locally owned businesses, as well as those who support local farmers by serving seasonal and locally grown foods. The benefit here is that though there are very few restaurants, the menu constantly changes. It’s like a new place every time you visit.

Brooks Tavern (at Radcliffe Mill)
My all time favorite, Brooks Tavern features the previous owners of the Kennedyville Inn (my former favorite). The menu changes constantly, depending on what’s in season, which, right there, is enough to draw me in. The produce is local, the meat is mostly local, and the chef cooks according to what’s available (imagine!). I’ve never had anything I didn’t like. Though there appears to be nothing vegetarian on the menu, by simply asking you will be provided with the option of pasta or a vegetable plate, an ever changing surprise (and delight) that has forced me to try previously suspicious vegetables (such as brussel sprouts) and find, even more surprisingly, that I like them. It is, unfortunately, on the pricey side. But worth it for special occasions.

Brix (High Street)
A new restaurant featuring tapas and wines, this is another that is a little pricey but worth it for the right occasion. The portions are smaller than you would expect (even if you have had tapas before) but well worth it none the less- my mother and I made our way through three plates of veggie empanadas in one night, they were that good. There is also a wide variety of food, which, for me (a staunch vegetarian), is a rare novelty that never fails to have me bouncing in my seat with joy.

Andy’s (High Street)
You have to be 21 to enjoy Andy’s. But here you will find well priced food, a wide variety, and the thing guaranteed to make me give a restaurant five stars: a seasonal menu. Not only are there specialty drinks (if you haven’t had the spiced, spiked hot cider it is not really winter), but there are salads and wraps and quiches that change with the season. Again, local produce, local meat. Perfect place to stop in after work, sit at the bar, and chat with the locals. My personal favorite are the wraps (or the cheese fries, when it’s been a long day).

Sam’s (Cross, off High)
Now that Sam’s has FINALLY added a veggie sandwich to the menu, I will happily endorse what has long been my favorite place for smoothies, but not much else. Here is a place that is slightly more affordable for students, and the sandwiches are always fantastic (as is the tea selection). If you haven’t sat out back, especially in the summer, you’re missing out. It’s one of my favorite places in Chestertown.


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07 November 2008

Two Sides to Every Story

Working in the Miller Library on campus has me riddled with two inquiries . First, why does no one seem to be using double-sided printing? Second, why is the temperature of the library controlled by another building? However, let us focus on the double sided printing dilemma.
Initially, I suspected no one would use double sided printing because they were unaware of its existence. I then took it upon myself to design advertising to promote eco-friendly printing, but much to my dismay posters to this effect were already strategically placed throughout the library. Not only were there posters in the library, students were aware of their printing options.
Trying to recover some dignity, I assumed students on a campus that emphasizes saving the environment must have a valid reason for not using double sided printing. Perhaps, the process of switching from single to double-sided printing is too complicated or time consuming. Further research led me to conclude that this process is neither complicated, nor time consuming. I managed to make the switch with about three extra steps. It took about a minute, but I am technologically challenged, and do not follow directions well.
Being absolutely beside myself I decided the students at WAC do not realize just how many trees are being destroyed due to their lack of consideration. Subsequent to a great deal of homework I discovered that there are about three thousand sheets of standard A4 paper per tree. I then set up the following statistics: there are approximately 300 seniors who all print say an average of 50 pages for their thesis, along with 100 pages in drafts and research articles etc. For those keeping score at home that amounts to 45 thousand pages, which is 15 trees; double sided printing reduces this number by half. So if every memeber of the senior class used double sided printing they alone could save eight trees. Not to mention every other student printing play scripts, power points, term papers, or other lengthy documents.
In addition, I found out that it requires 13 ounces of water to produce one sheet of paper. This is more liquid than is in a standard can of soda. Combine this with the above 45 thousand sheets of paper, and that is 585 thousand ouces of water, roughly 4, 570 gallons of water. This is enough water to fill an above-ground swimming pool that is 15 feet in circumference.
We all enjoy having unlimited free printing at the library. I myself often take advantage of it, but do everyone a favor, take the extra minute, change the print settings, save a few trees, and a great deal of water. It is not complicated, it does not hurt, and there are posters with directions for those who are computer illiterate such as myself. Also, if anyone is ambitious enough to install a thermostat in the library I would be grateful. This idea may seem far-fetched , but I think the librarians are responsible enough to regulate the temperature of the library.


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03 November 2008

Take a Bite

Where's the Beef?

Finally, an article that acknowledges the fact that there’s more to global warming than planes, trains and automobiles…

Also, here’s a great blog by one of my favorite authors, Anna Lappé, daughter of Frances Lappé, author of Diet for a Small Planet.

Take a Bite out of Climate Change

And here's a new one: calculate the carbon impact of your food choices! This one is a lot of fun to play with.

Eat Low Carbon


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