Recommended “Research”

Eating and supporting organic, sustainable food habits is an important piece to a balanced diet.  I wanted to share some of the things that I’ve been watching and reading that have impacted my view of food and the environment.  I’ll update this post as I encounter more things:

Why Should I Cook for Myself?

Why Should I Pay Attention to Organic/Unprocessed/Local Foods?

How Do I Change My Lifestyle?

Food for Thought

Ecology teaches that whenever an excess of organic matter arises anywhere in nature, creatures large and small inevitably step forward to consume it, sometimes creating whole new food chains in the process.  In this case [where we are creating a huge surplus of corn] the creatures feasting on the surplus biomass are both metaphorical and real: There are the agribusiness corporations, foreign markets, and whole new industries (such as ethanol), and then there are the food scientists, livestock, and human eaters, as well as the usual array of microorganisms (such as E. coli O157:H7).

~ Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals (pg. 62)

So basically the surplus of corn is not only crippling the farming industry and encouraging a country-wide obesity problem, but it also contributes heavily to the surge in food poisoning in the United States. Hmmm . . .

My soup is green!

My soup looks a little . . . gross.  But it sure tastes yummy!  Here we have potato and green onion soup.

  • about a pound of organic potatoes
  • about a cup of organic green onions (that I’m actually growing in my kitchen – this works insanely well)
  • about 4 cups of organic chicken stock (homemade following Alton Brown’s instructions and using an organic chicken carcass leftover from roasting and organic veggies)
  • 2 Tbsp organic unsalted butter
  • 1/2ish cup of organic skim milk
  • Kosher salt and fresh ground black pepper to taste

Melt the butter, saute the chopped green onions for 10 or so minutes, add the diced potatoes as well as salt & pepper, cover and simmer for 10 or so minutes, add the hot chicken stock, bring to a boil, then simmer for 25 or so minutes.  Remove from heat, puree with a stick blender (you could put into a food processor if you don’t have a stick blender), then put back on the burner and add in the skim milk. Add more salt and pepper if needed.

This was pretty darn good!  Though I think I need to play with the seasoning a little bit – I think it needs a little something more for some oomph.  Reheated very well for lunch today.  In this picture you see it served with some of my homemade artisan bread . . . and that’s another story.