People who love and savor their food tend to love small farmers, who savor growing edible food, which is the only way to be a proper organic grower. I've been at Bee Heaven Farm little over a week and I can feel that this place would be a dream destination for "Food People." And some, I'm sure, have found it. Michael Shwartz, for example, a chef in Miami who was nominated last year for James Beard Award: Best Chef South, likes our eggplant and other items.
I haven't even been to market yet, but I'm excited to see what happens. There will be people who don't have a clue as to what we're doing and will have all sorts of basic questions about our business and food. Then, as I imagine it, one in every 20 people will come to our stand with this sort of knowing, loving twinkle in their eye. Will gently and tenderly pick the produce and items they perhaps did not come for, but found it looked appetizing, just right for the moment and a few meals. These are the true chefs of the home, making dishes that will occur only once in the history of the world, to nourish those lucky enough to eat it.
Healthful food is the best tasting food. If it is processed and sealed and has good calorie counts on the packaging, yes, it might taste a little like cardboard. But that's what you bought it in, what do you expect? If it claims it is healthier than its neighbor, it's probably not all that great tasting, and probably not all that beneficial nutritionally. My only advice to you is to get out of that aisle and stay to the perimeters of your local grocery store.
Healthy food is fresh, and well tended, harvested, and transported. I can't tell which it is more of: work or spirit. We must work for the best and most delicious food from seed to table, true. But, also, when you eat that fresh food that you know lived, grew, and died for you in a natural and peaceful way, you are taking in true sustenance: the fruit of yours, or somebodies, labor, the true value realized by all parts involved.
If it tastes like cardboard, don't eat it and convince yourself it is good because it is "good for you." It's not.
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4 comments:
Liberty! Thanks for your posts. It sounds like you are settling in quite nicely at Bee Haven and learning lots of interesting things! I hope we keep in touch, and enjoy the rest of your week! P.S. How is the FL weather? It's been snowing here!
I've taken to listening to audiobooks when I travel around on public transport and I think I told you that I'm currently listening to The Omnivore's Dilemma, by Michael Pallon. You should definitely pick it up as it is right up your alley. I'm learning a TON about the food industry (because it is, indeed, an industry) in America than I knew before. I just got done with the section on "organic," and how the term now means nothing close to the connotation that spring up in people's minds. He discusses how if someone wants something truly organic, it cannot really be bought in a grocery store, at least not one that's supplied by farmers who live thousands of miles away.
The Japanese markets seem to be a lot better about this - my own supermarket has a large selection of good fresh produce that is quite clearly seasonal (there are some things you can get year round, but for some, there's a two week to a month long window that if you miss it, you've lost out). In addition, on my walk to and from home, there are several local fisheries and vegetable stores with produce from the surrounding area. It's actually something I need to take advantage of more often.
Any advice for working with organic produce or things for meals to cook healthier? I'm terrible at finding new things to cook, and without an oven, a lot of my recipes that I knew are out the window. :/
For Dianna:
"The Omnivores Dilemma" is a very good book. You might enjoy "In Defense of Food" as well, which is more about how to eat . . . sort of answers many questions raised by "Omnivore's." Pollan has influenced my thinking about food and industry very much. along with Wendell Berry and John Thorne.
Yes! Stop by those little food sellers on the street! Fresh fish! How cool! I would be so intimidated it would be hard for me to make a purchase! Try it sometime, see what happens.
Organic produce is used in exactly the same way as non-organic produce, except you don't have to think about pesticides and chemicals on the outside (so don't peel carrots, potatoes, and other soft-skinned things, that's where the most nutrients are, and usually a rinse and light scrub will get rid of dirt or bugs). Stir fry is always a good place to start with stove top cooking. Do you have a rice cooker? Those are very handy and I'm sure plentiful in Japan. Just start cutting your vegetables in thicknesses appropriate for how long you think they need to cook through and saute them together in a pan with oil on Medium to Medium-High heat. Add flavor with any or a combination of the following: soy sauce, chili sauce, other sauces, fruits, nuts, spices, whatever floats your boat. You may also want to look into Asian style pickling, which prepares, flavors, and preserves fresh produce with little or no cooking.
We'll talk more via letters! I am starting to know quite a bit about cooking if you have any specific questions. I hope you enjoy Pollan's last section . . . I did, especially the mushrooming adventure.
P.S. Andrea, Florida weather is hot and humid . . . I keep thinking it is spring everywhere else too, because I am already having a hard time imagining what snow is. Hopefully I'll be able to go canoeing in the Everglades sometime soon.
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