Walking the Walk - April 2011
Just another day in paradox.
Ok, I admit it. I'm easily bored. Every time I hear some new version of an old rumor rolling around, or when I catch an re-play of some micro-factional, Point Bob backbiting contest, I have this uncontrollable urge to yawn and go out and work in the garden. And while I'm there, pulling up dandelions and other weeds from last year's lettuce patch, certain questions comes to mind. Such as, don't these people have anything better to do with their brains?
Given the apocalyptic scenario of on-going civil wars, flood, famine, piracy on the Indian ocean, violence in Libya, and the seismic destruction of Christchurch, all of which had been competing for bandwidth until the media air was completely sucked out by the unbelievably devastating earthquake and tsunami in Japan, and given current economic conditions, with oil prices rising and food prices close behind, isn't there some more interesting, fulfilling or useful purpose to which some of this petty, self-centered, energy could be directed? Maybe so, maybe not, it's hard to say. One thing for sure, these thistle plants definitely have to come out.
Something else I admit; I'm not into judgement, or guilt, or grudges, or any of that other junk that gets in the way of clear communication. I'm not holding myself up as a model citizen here, I just hate to see adult energy wasted in what I consider to be adolescent hissy fits. (No negative reference intended to any actual adolescent). As far as I can see, the kids are doing great. It's some of the so-called adults that really need a time-out.
Meanwhile, I'm just working away, hoping that the slugs will find the horseradish plants more attractive than the cabbage, and that the mason bees will come out at the right time to pollinate the apple trees. The garden is a challenge, and a deep and subtle teacher. With so much information offered, there's never a time when I think I've got it all.
And then there's the people and the place, this town I call home. Such an odd mix. There is so much potential here. With its gentle climate and relative safety, a lack of toxic pollutants and noxious insects, in many ways Point Roberts really is a gardener's dream. Now, if we can all just wake up and learn to get along. Welcome to paradox.
If you're suffering from boredom, or some ambiguous seasonal malady, this Lose-the-Blues soup will cure what ails you.
Rose's Crockpot Bean Soup
2 cups of dry beans
1 medium onion
4-5 cloves garlic
1 TBL each of powered dry herbs: oregano, marjoram, basil, tarragon
½ tsp curry powder
1 TBL powdered dulse or kelp (flakes if possible)
½ cup packed, steamed nettle tips *(see note below)
½ pound of sausage
2 cups of chicken or turkey stock (broth frozen from holiday cooking)
2 TBL brown miso
Start this soup the night before by sorting several types of dry beans, removing broken bits and possibly small rocks (this is important). Try a mix of white northern, pintos, and red kidney beans to start. The more variety, the better. Use roughly 2 cups of dry beans for a large (4 quart) crockpot.
Wash and rinse beans in cold water, then soak in warm water and let sit overnight. In the morning, pour off the soak water (removing much of the nitrogen that causes gas), and rinse the beans in clean water. Place the beans into a crock pot. If you have split peas or lentils available, add some of these now, since they don't require pre-soaking. If you were unable (or forgot) to start beans the night before, you can use only lentils, split peas or black eyed peas and still get a great soup.
Dice up and add the onion and garlic, dried herbs, seaweed and nettles. If you have frozen turkey or chicken broth, melt it in a separate pan and add it to the crockpot. Add the sausage.
DO NOT add wine, salt, vinegar or hot sauce at this point, as these will affect the proper cooking of the beans (too acidic). Add these at the end of cooking if desired.
Add enough hot water to bring the mixture to about 1/2 -3/4 inch from the top the crockpot. Cover and cook all day (8 - 9 hrs) on a HIGH setting.
When the beans are done, turn off the cooker and let sit for a few minutes. Put the miso into a small bowl, adding a bit of the soup broth, and carefully blend with a fork. Return this mixture to soup. The miso will fill out the flavor (similar to bullion cubes, which can be substituted) and also make it saltier. At this point, you may add hot sauce or more salt/pepper to taste. Serve with fresh (preferably corn) bread for a good protein balance.
*Nettles are good tasting and highly nutritious, great for soups or pesto. The tops are harvested in early spring, using rubber gloves, scissors and long sleeves. Cut only the first two or three leaf clusters. DO NOT pick nettles after the flowers have begun to form. The leaves are first steamed slightly to remove the sting, then pressed into plastic ice trays and frozen. These frozen blocks are stored in plastic bags for future use. Good hunting and gathering!
Friday, April 1, 2011
Tuesday, March 1, 2011
Walking the Walk - March 2011
Herd Instinct
Anyone trying to organize anything in Point Roberts will soon come to one, clear conclusion; people in this town are like a herd of cats. It's not a bad thing, just a fact to be considered. For starters, nobody runs the place. There is no block with enough clout to tell other people what to do. Everyone you meet has an opinion and is usually glad to express it. If you're a billionaire, or a rocket scientist, no one is impressed. What you do, and the way you treat people; that's what really counts. That's one reason why I like this place.
As one of the herd, I do what I can to make things work. It's not easy, especially this time of the year. February is so impractical. Starting with Groundhog's Day, the whole month seems tilted toward goofiness. On the 3rd, Chinese New Year ushered in the Year of the Rabbit, a yin, metal, rabbit to be exact, the year 4709, 4707, or 4648, depending on who is counting and how you count. Then comes the 14th, when grown men get mushy, or pretend to, and spend lots of money on wine, roses, and chocolate. Whatever it takes to get laid, or whatever. Then, roll two famous birthdays into one and call it President's Day, and for a finale, end the whole thing two days short. It's February, and the garden is tossing in her sleep.
So, here I am, having taken on the monthly challenge of writing something clever, wise, or at least practical, and all I can come up with is none of the above. Yes, I wrote my wife a poem for Valentine's Day, and, with the help of my grand-daughter, painted a watercolor picture of a heart. Yes, I read the Chinese astrology for the Year of the Rabbit, and it looks pretty good on the economic front. We could all use that. It would also be helpful if there was a little less saber rattling this year, and maybe some real forgiving and forgetting, although I'm not holding my breath.
Judging from current events in North Africa and the Middle East, those whose power is enforced by violent repression are feeling the sand move beneath their feet. It's obvious something is happening, something very large. From here, I sense a worldwide urge for positive change that won't go away. The hundredth monkey has picked up a stick and is busy prying open the door to the future.
It's time to pay attention to the Earth. It's time for people to take charge of the machine and get it running right again. We have all the technology we need. What's required now is wise action. It's time to clean up the tools, sort out the seeds, find a few like-minded friends and start putting together a plan. I've done some of that, and the road ahead looks good, a little rocky, but good.
As far as organizations go, I admit I'm better at gardening than cat herding. Everyone has to find his or her own direction. That's human nature. And, in spite of everything, some of us here in this funny town will actually end up working well together. I'm sure of it. Call it herd instinct.
Note: February days are perfect for what I call the Root Cellar Special. What you'll need is cabbage, onion, garlic, carrots, a beet or turnip, pork tenderloin, or lean ground beef. Depending on whether you use pork or beef, you'll want a half cup of either white or red wine. Dried basil, oregano, sage, and tarragon are my herbs of choice on this one.
Don't be skimpy with the herbs, since their flavors make the dish. I sometimes add a pinch or two of curry to the mix.
Slice half a cabbage into finger thick chunks, not too fine. Cut the carrots into 2 to 3 inch logs, then quarter those lengthwise. Use a medium onion roughly minced, and two or three cloves of garlic pressed or finely chopped. Grate the beet or turnip, and if using tenderloin (my favorite), cut into large, bite-sized chunks. I sometimes marinade the pork in white wine and garlic for an hour or so ahead of time. If using ground beef, break the meat up into small, tablespoon sized clumps as you add it the mix.
Use a wok or the biggest covered frying pan you have. You definitely need a lid. In an ample amount of olive oil, saute the onion, garlic, and the herbs until the onions are translucent. Turn up the heat slightly and stir in all the veggies, making sure everything is covered with oil. Splash in two tablespoons each of balsamic vinegar and tamari.
Lacking tamari, a little season salt will do. Cover the pan and let cook for a few minutes before adding the meat and wine. Stir the whole thing well, cover, and turn it down to simmer. Sit back, sip a good-sized glass of the wine, and let the magic work. When the cabbage and the carrots are tender, it's ready. I usually top this dish with my favorite dressing, a little grated sharp cheddar or parmesan , and serve it with brown rice or quinoa. Have fun with this one!
George Wright
BalloonPen.blogspot.com
Anyone trying to organize anything in Point Roberts will soon come to one, clear conclusion; people in this town are like a herd of cats. It's not a bad thing, just a fact to be considered. For starters, nobody runs the place. There is no block with enough clout to tell other people what to do. Everyone you meet has an opinion and is usually glad to express it. If you're a billionaire, or a rocket scientist, no one is impressed. What you do, and the way you treat people; that's what really counts. That's one reason why I like this place.
As one of the herd, I do what I can to make things work. It's not easy, especially this time of the year. February is so impractical. Starting with Groundhog's Day, the whole month seems tilted toward goofiness. On the 3rd, Chinese New Year ushered in the Year of the Rabbit, a yin, metal, rabbit to be exact, the year 4709, 4707, or 4648, depending on who is counting and how you count. Then comes the 14th, when grown men get mushy, or pretend to, and spend lots of money on wine, roses, and chocolate. Whatever it takes to get laid, or whatever. Then, roll two famous birthdays into one and call it President's Day, and for a finale, end the whole thing two days short. It's February, and the garden is tossing in her sleep.
So, here I am, having taken on the monthly challenge of writing something clever, wise, or at least practical, and all I can come up with is none of the above. Yes, I wrote my wife a poem for Valentine's Day, and, with the help of my grand-daughter, painted a watercolor picture of a heart. Yes, I read the Chinese astrology for the Year of the Rabbit, and it looks pretty good on the economic front. We could all use that. It would also be helpful if there was a little less saber rattling this year, and maybe some real forgiving and forgetting, although I'm not holding my breath.
Judging from current events in North Africa and the Middle East, those whose power is enforced by violent repression are feeling the sand move beneath their feet. It's obvious something is happening, something very large. From here, I sense a worldwide urge for positive change that won't go away. The hundredth monkey has picked up a stick and is busy prying open the door to the future.
It's time to pay attention to the Earth. It's time for people to take charge of the machine and get it running right again. We have all the technology we need. What's required now is wise action. It's time to clean up the tools, sort out the seeds, find a few like-minded friends and start putting together a plan. I've done some of that, and the road ahead looks good, a little rocky, but good.
As far as organizations go, I admit I'm better at gardening than cat herding. Everyone has to find his or her own direction. That's human nature. And, in spite of everything, some of us here in this funny town will actually end up working well together. I'm sure of it. Call it herd instinct.
Note: February days are perfect for what I call the Root Cellar Special. What you'll need is cabbage, onion, garlic, carrots, a beet or turnip, pork tenderloin, or lean ground beef. Depending on whether you use pork or beef, you'll want a half cup of either white or red wine. Dried basil, oregano, sage, and tarragon are my herbs of choice on this one.
Don't be skimpy with the herbs, since their flavors make the dish. I sometimes add a pinch or two of curry to the mix.
Slice half a cabbage into finger thick chunks, not too fine. Cut the carrots into 2 to 3 inch logs, then quarter those lengthwise. Use a medium onion roughly minced, and two or three cloves of garlic pressed or finely chopped. Grate the beet or turnip, and if using tenderloin (my favorite), cut into large, bite-sized chunks. I sometimes marinade the pork in white wine and garlic for an hour or so ahead of time. If using ground beef, break the meat up into small, tablespoon sized clumps as you add it the mix.
Use a wok or the biggest covered frying pan you have. You definitely need a lid. In an ample amount of olive oil, saute the onion, garlic, and the herbs until the onions are translucent. Turn up the heat slightly and stir in all the veggies, making sure everything is covered with oil. Splash in two tablespoons each of balsamic vinegar and tamari.
Lacking tamari, a little season salt will do. Cover the pan and let cook for a few minutes before adding the meat and wine. Stir the whole thing well, cover, and turn it down to simmer. Sit back, sip a good-sized glass of the wine, and let the magic work. When the cabbage and the carrots are tender, it's ready. I usually top this dish with my favorite dressing, a little grated sharp cheddar or parmesan , and serve it with brown rice or quinoa. Have fun with this one!
George Wright
BalloonPen.blogspot.com
Tuesday, February 1, 2011
Walking the Walk - Feb. 2011
It's Not Easy Being Green.
Kermit the Frog had it right. Even with the best intentions, doing the environmental right thing can be hard. This is especially true now that Green, as a concept, has taken over a certain corner of our vocabulary. Energy production, transportation and distribution, buildings and materials, manufacturing processes, even people and political parties, all carry the same label. The term is even being used to describe a process that undermines the very principles that define it. "Greenwashing" has become a system of its own, a way to obscure the truth, or to make something appear beneficial and good when in fact it's not. The problem is that green, as a label, is easy to apply but can be ambiguous and difficult to analyze. Unlike the words Certified Organic, which have become recognized and trusted, applied to everything from fruits, to dairy products, to fertilizers and soils, Green just doesn't carry the same weight.
One area of clarity is in building design and materials. The U.S. Green Building Council, through its LEED (Leadership in Energy and Environmental Design) program, offers certification to buildings that meet their criterion. One local example is the new Community Food Co-op, on Cordata Street in Bellingham. Of interest to local home builders, buyers and current owners, the Building Industry Association of Whatcom County, partnering with Built Green Whatcom, and Northwest Energy Star Homes, offers information and contacts for all aspects of design and construction, including remodeling.
For everything else, and with so much space to cover, the term Green ends up in danger of losing its potency and being added to the list of undefinable words like cute and cool. Fortunately, there are dedicated people, greenophiles (my word), who have done, and continue to do their homework, and offer the results to those of us who want quick answers. Basically, is this thing good or bad for the environment, and how does it rank with others of its kind? One excellent company, www.GoodGuide.com, gives detailed ratings on a list of consumer products, over 75,000 items, in several categories. They even offer a free iphone app that allows you to scan bar codes to pull up product ratings. Very cool--green!
Like any positive change, going green involves effort. This includes a possible change in ways of thinking and interacting, as well as different ways of spending money. When green rules are applied, the words "cheap" or "expensive" take on different meanings. No matter what the cost, future generations will live with what we pay for now. Is it worth the extra effort? I think so.
Note: Green Grows the Garden
All winter, seed catalogs pile up on my table. The pictures are so beautiful, I'm always tempted to buy more than I can plant. Mostly, we buy through the Seed Savers Exchange, www.seedsavers.org, either from their excellent catalog or directly from other members. A recommended local company is West Coast Seeds, with a retail outlet at 3925 Elliot Street, downtown Ladner. Although many of their seeds are F1 hybrids, they do carry open-pollinated (OP) types as well, and the fact that they offer tested varieties, suited to our climate, is a big help. Be aware of certain restrictions on seeds coming across the border. Other excellent companies are: Johnny's Selected Seeds, Territorial Seed Co., W. Atlee Burpee & Co., Renee's Garden, and John Scheeper's Kitchen Garden Seeds. Happy gardening!
Kermit the Frog had it right. Even with the best intentions, doing the environmental right thing can be hard. This is especially true now that Green, as a concept, has taken over a certain corner of our vocabulary. Energy production, transportation and distribution, buildings and materials, manufacturing processes, even people and political parties, all carry the same label. The term is even being used to describe a process that undermines the very principles that define it. "Greenwashing" has become a system of its own, a way to obscure the truth, or to make something appear beneficial and good when in fact it's not. The problem is that green, as a label, is easy to apply but can be ambiguous and difficult to analyze. Unlike the words Certified Organic, which have become recognized and trusted, applied to everything from fruits, to dairy products, to fertilizers and soils, Green just doesn't carry the same weight.
One area of clarity is in building design and materials. The U.S. Green Building Council, through its LEED (Leadership in Energy and Environmental Design) program, offers certification to buildings that meet their criterion. One local example is the new Community Food Co-op, on Cordata Street in Bellingham. Of interest to local home builders, buyers and current owners, the Building Industry Association of Whatcom County, partnering with Built Green Whatcom, and Northwest Energy Star Homes, offers information and contacts for all aspects of design and construction, including remodeling.
For everything else, and with so much space to cover, the term Green ends up in danger of losing its potency and being added to the list of undefinable words like cute and cool. Fortunately, there are dedicated people, greenophiles (my word), who have done, and continue to do their homework, and offer the results to those of us who want quick answers. Basically, is this thing good or bad for the environment, and how does it rank with others of its kind? One excellent company, www.GoodGuide.com, gives detailed ratings on a list of consumer products, over 75,000 items, in several categories. They even offer a free iphone app that allows you to scan bar codes to pull up product ratings. Very cool--green!
Like any positive change, going green involves effort. This includes a possible change in ways of thinking and interacting, as well as different ways of spending money. When green rules are applied, the words "cheap" or "expensive" take on different meanings. No matter what the cost, future generations will live with what we pay for now. Is it worth the extra effort? I think so.
Note: Green Grows the Garden
All winter, seed catalogs pile up on my table. The pictures are so beautiful, I'm always tempted to buy more than I can plant. Mostly, we buy through the Seed Savers Exchange, www.seedsavers.org, either from their excellent catalog or directly from other members. A recommended local company is West Coast Seeds, with a retail outlet at 3925 Elliot Street, downtown Ladner. Although many of their seeds are F1 hybrids, they do carry open-pollinated (OP) types as well, and the fact that they offer tested varieties, suited to our climate, is a big help. Be aware of certain restrictions on seeds coming across the border. Other excellent companies are: Johnny's Selected Seeds, Territorial Seed Co., W. Atlee Burpee & Co., Renee's Garden, and John Scheeper's Kitchen Garden Seeds. Happy gardening!
Saturday, January 1, 2011
Walking the Walk - 2011
Walking the Walk- 2011
Note: Beginning with the Jan. 2011 posting, the All Point Bulletin column, Walking the Walk, will also be available as a blog. Due to space limitations in the newsprint version, additional information, such as references, and lists of suggested reading, are simply not possible. The blog is a way to provide that expanded forum.
Thanks to all those whose positive comments have kept me going on this project.
George Wright
Overcoming Fear of Food
The famous British explorer, Sir Ranulph Fiennes, once said, "There is no such thing as bad weather, only inappropriate clothing."
In speaking of food, a parallel statement could be, "There are no bad foods, only bad preparation." In this case, preparation would include all forms of processing, preservation and augmentation, as well as inappropriate choices, poor food combining, and just plain bad cooking. Fold in arguments around organics vs agribusiness, hormone-laced/feed lot vs free-range/grass-fed, GMO vs non-GMO, vegan vs carnivore, and soon the eyes glaze over.
100 years ago, these distinctions were not even part of the vocabulary. To the average person, food was food, it was good, and people were happy to get their hands on it. So what happened between then and now? Information. Lots and lots of it. Ever since we moved away from salting and drying, to canning, freezing and chemical preservation, the body of available, food related information has grown exponentially. This is good, except that the cutting edge slices two ways. Every new discovery or invention triggers a commercial wave that is soon overwhelmed, negated, or confused by the next wave. When fear based advertising campaigns, such as the war on fat, are stirred into the mix, the whole thing becomes a mush. Fad dieting, increases in eating disorders, obesity, and diabetes; all this has much more to do with business itself, than it does with actual food.
This raises two questions. Is there a way to simplify the whole thing and make it useful? And, given all this knowledge, can we just eat, enjoy it, and have it be good for us? For me, the answer is a qualified yes.
For starters, even with all our technology and modern lifestyles, we really aren't that different from people who lived a thousand, or even several thousand years ago. Diets are obviously different, but our bodies still have the same basic metabolic requirements. We need proteins, carbohydrates, fats, minerals, and all the other basic building blocks of physical life. What has radically changed is the way we eat, and the ways we deal with food sources. This is especially true of meats, grains, fats, and the ubiquitous twins, sugar and salt.
Looking through old cookbooks, I admit to a fondness for recipes that begin something like, "Chase down a good sized chicken..." These days, a chicken dinner usually begins with a trip to the meat section of the market, where the display is spotless, and the breasts, drumsticks, and wings are wrapped separately for convenience. Convenience has it's hidden cost, however. I've raised chickens; killed, plucked, and cleaned lots of them. It's not a pleasant task, but it clears up any ambiguity about the health of the bird, where it came from, and how it was treated. I'd raise my own beef, but don't have the space, so I do the next best thing, and buy a year's supply from a family farm in Sedro Woolley. The price is good, the quality is superior, and again, I know where the animal came from and how it was raised. (for grass-fed beef info, contact me: fishboy@pointroberts.net)
Although many people raise their own meat animals, and many more of us have vegetable gardens, very few people in this country actually grow their own staple grains. A few rows of sweet corn in the garden and that's about it. It's not that it's hard to grow, or takes too much space, we've just given up the job to the big boys. Huge farms, huge machinery, huge distribution systems, and huge corporations, such as Monsanto, with their patented GMO technology, who would like nothing more than to control every grain of wheat seed planted.
Fortunately, for those who aren't quite ready for home grain production, organic, whole grains are available, and the prices of quality, small-scaled, flour grinders are reasonable. ($250-$300) Small amounts can even be made with a well sharpened, multi-speed blender. An excellent book, Small-Scale Grain Raising, by Gene Logsdon, covers all the basics.
Every two weeks or so I bake bread, six loaves at a time. I love bread, real bread. With a good morning's effort, there they sit: six, fat, brown, bundles of sustenance, the staff of life. It's not a complicated process, but making one's own bread does take work, and, like chasing down a good sized chicken, it's part of a lifestyle that our great grandparents, and many people in the world today would consider commonplace.
Common? Sugar and salt. They're everywhere, hiding in plain sight. The label of any processed or packaged food will likely have at least one of these ingredients listed. Finding canned or bottled drinks without some form of sugar is almost impossible. And then there's the hardcore stuff, candy, all brightly colored, and at perfect kid's eye level at the check-out counter.
Yes, we have to have sugar. In the form of glucose, or blood sugar, it is absolutely necessary. It is our body's fuel. Humans evolved manufacturing this simple sugar from more complex sugars, and from even more complex carbohydrates, fats, and proteins. Highly refined sugars like sucrose, or table sugar, are converted to glucose so rapidly, that the sugar rush, up, and the resulting insulin surge to bring blood sugar down, causes a kind of roller-coaster effect. If ongoing, this extreme up and down action can disrupt physical and emotional equilibrium, and the long-term stress on the pancreas can lead to serious problems such as type ll diabetes.
So how to deal with the sugar issue? Ironically, the simple solution is to keep it complex. By this, I mean using unprocessed, complex carbohydrate rich foods, such as whole grains, roots like carrots, beets and potatoes, and the natural fats in oils, butter, cheese and other dairy products, as wholesome energy sources. Natural, unsweetened, fruits, either fresh or dried, are also excellent suppliers of energy. These foods are what I call 'slow burners'. By slowly converting parts of these foods to glucose, we get the energy we need without the roller coaster ride. When cooking requires sweeteners, use unfiltered honey, unsulphured molasses, malt extract, or unrefined raw sugar. This last type of sugar is available online, or at most natural food stores. It's not the same as the brown sugar found in grocery stores, which is just refined white sugar with molasses added for color.
Salt, another necessity, which in some ancient cultures was worth it's weight in gold, has become so common now, that it's usually ignored. Ordinary table salt, sodium chloride, is a refined product, with added iodine to help prevent thyroid illness, and calcium silicate to keep it from clumping in moist weather. When it rains, it pours. Sea salt is also mostly sodium chloride, but with small amounts of 80 other minerals and elements, including iodine, and has been made for thousands of years, by the simple process of evaporating sea water. For my purposes, I'd rather have the extra minerals, and I put a few grains of rice in the shaker to prevent clumping.
So how to lose the fear of food? Know what you're eating. As much as possible, keep it unprocessed and fresh. If it's in a package, read the label. Although cooking with whole foods may take a bit more time, the increase in food value is well worth the effort. Also, there are ways to make it quick and easy. I'll describe one below.
Most working people don't have time for a leisurely breakfast. Working hard in the garden, or in construction, I need more than coffee to get me through till lunch break. This recipe for hot cereal is so high in protein and complex carbos, that some days, I don't even need lunch. For me, the easiest way to do this, is to make up a big batch on the weekend, then it should last all the following week, or more.
George's High Five: In a large, dry, frying pan, (no oil or water), place equal amounts of brown rice, millet, and quinoa, and 1/2 that amount of buckwheat. Measure and set aside a 1/4 portion of amaranth. Fill the pan no more than 1/2 full, so that you can stir without the grains spilling over. Bring the heat up to medium-high, and begin to stir with a flattened spoon that can scrape the grains from the bottom of the pan. I prefer wood for this job. When the grains begin to crackle and you can smell the toasting, stir constantly, making sure all the grain touches the bottom, and none sits long enough to burn. If it goes too fast, turn down the heat, otherwise you'll get burned grains, and those that aren't toasted at all. When most of the batch is lightly toasted, add the amaranth and continue to carefully stir until most of the crackling has stopped, and all the grains have a golden brown color. When they are done, they burn quickly, so have a large bowl set aside to receive them. Let the grains cool down before grinding. I use a multi-speed blender with a glass container. At the highest speed, grind the grains to a medium powder, approximately 1 1/2 cups at a time. I help the blender by using a blunted chopstick to (very carefully) stir the grains away from the sides of the blender while it's grinding. When you are finished, store the grains in a sealable container.
One cup of dry grains will make enough for two adults. To cook, bring three cups of water to a boil and stir in one cup of grains, using a whisk or fork. Stir quickly to avoid lumps. Cover and turn down the heat to very low. Don't worry, it won't boil over like oatmeal. After 8 or 9 minutes, remove from heat and set aside. If allowed to cool slightly, the grains will come easily from the pan without sticking. In my house, we eat this cereal with butter or oil, and 1/2 tsp. of white miso per serving. Grated cheese is also good.
The whole grains used here are available in bulk from most natural food stores. Thrifty Foods and Save-on-Foods also have good bulk sections. Miso is available at most oriental markets, and from Thrifty Foods, in the deli section near the eggs. Bon appetit! Be fearless!
Note: Beginning with the Jan. 2011 posting, the All Point Bulletin column, Walking the Walk, will also be available as a blog. Due to space limitations in the newsprint version, additional information, such as references, and lists of suggested reading, are simply not possible. The blog is a way to provide that expanded forum.
Thanks to all those whose positive comments have kept me going on this project.
George Wright
Overcoming Fear of Food
The famous British explorer, Sir Ranulph Fiennes, once said, "There is no such thing as bad weather, only inappropriate clothing."
In speaking of food, a parallel statement could be, "There are no bad foods, only bad preparation." In this case, preparation would include all forms of processing, preservation and augmentation, as well as inappropriate choices, poor food combining, and just plain bad cooking. Fold in arguments around organics vs agribusiness, hormone-laced/feed lot vs free-range/grass-fed, GMO vs non-GMO, vegan vs carnivore, and soon the eyes glaze over.
100 years ago, these distinctions were not even part of the vocabulary. To the average person, food was food, it was good, and people were happy to get their hands on it. So what happened between then and now? Information. Lots and lots of it. Ever since we moved away from salting and drying, to canning, freezing and chemical preservation, the body of available, food related information has grown exponentially. This is good, except that the cutting edge slices two ways. Every new discovery or invention triggers a commercial wave that is soon overwhelmed, negated, or confused by the next wave. When fear based advertising campaigns, such as the war on fat, are stirred into the mix, the whole thing becomes a mush. Fad dieting, increases in eating disorders, obesity, and diabetes; all this has much more to do with business itself, than it does with actual food.
This raises two questions. Is there a way to simplify the whole thing and make it useful? And, given all this knowledge, can we just eat, enjoy it, and have it be good for us? For me, the answer is a qualified yes.
For starters, even with all our technology and modern lifestyles, we really aren't that different from people who lived a thousand, or even several thousand years ago. Diets are obviously different, but our bodies still have the same basic metabolic requirements. We need proteins, carbohydrates, fats, minerals, and all the other basic building blocks of physical life. What has radically changed is the way we eat, and the ways we deal with food sources. This is especially true of meats, grains, fats, and the ubiquitous twins, sugar and salt.
Looking through old cookbooks, I admit to a fondness for recipes that begin something like, "Chase down a good sized chicken..." These days, a chicken dinner usually begins with a trip to the meat section of the market, where the display is spotless, and the breasts, drumsticks, and wings are wrapped separately for convenience. Convenience has it's hidden cost, however. I've raised chickens; killed, plucked, and cleaned lots of them. It's not a pleasant task, but it clears up any ambiguity about the health of the bird, where it came from, and how it was treated. I'd raise my own beef, but don't have the space, so I do the next best thing, and buy a year's supply from a family farm in Sedro Woolley. The price is good, the quality is superior, and again, I know where the animal came from and how it was raised. (for grass-fed beef info, contact me: fishboy@pointroberts.net)
Although many people raise their own meat animals, and many more of us have vegetable gardens, very few people in this country actually grow their own staple grains. A few rows of sweet corn in the garden and that's about it. It's not that it's hard to grow, or takes too much space, we've just given up the job to the big boys. Huge farms, huge machinery, huge distribution systems, and huge corporations, such as Monsanto, with their patented GMO technology, who would like nothing more than to control every grain of wheat seed planted.
Fortunately, for those who aren't quite ready for home grain production, organic, whole grains are available, and the prices of quality, small-scaled, flour grinders are reasonable. ($250-$300) Small amounts can even be made with a well sharpened, multi-speed blender. An excellent book, Small-Scale Grain Raising, by Gene Logsdon, covers all the basics.
Every two weeks or so I bake bread, six loaves at a time. I love bread, real bread. With a good morning's effort, there they sit: six, fat, brown, bundles of sustenance, the staff of life. It's not a complicated process, but making one's own bread does take work, and, like chasing down a good sized chicken, it's part of a lifestyle that our great grandparents, and many people in the world today would consider commonplace.
Common? Sugar and salt. They're everywhere, hiding in plain sight. The label of any processed or packaged food will likely have at least one of these ingredients listed. Finding canned or bottled drinks without some form of sugar is almost impossible. And then there's the hardcore stuff, candy, all brightly colored, and at perfect kid's eye level at the check-out counter.
Yes, we have to have sugar. In the form of glucose, or blood sugar, it is absolutely necessary. It is our body's fuel. Humans evolved manufacturing this simple sugar from more complex sugars, and from even more complex carbohydrates, fats, and proteins. Highly refined sugars like sucrose, or table sugar, are converted to glucose so rapidly, that the sugar rush, up, and the resulting insulin surge to bring blood sugar down, causes a kind of roller-coaster effect. If ongoing, this extreme up and down action can disrupt physical and emotional equilibrium, and the long-term stress on the pancreas can lead to serious problems such as type ll diabetes.
So how to deal with the sugar issue? Ironically, the simple solution is to keep it complex. By this, I mean using unprocessed, complex carbohydrate rich foods, such as whole grains, roots like carrots, beets and potatoes, and the natural fats in oils, butter, cheese and other dairy products, as wholesome energy sources. Natural, unsweetened, fruits, either fresh or dried, are also excellent suppliers of energy. These foods are what I call 'slow burners'. By slowly converting parts of these foods to glucose, we get the energy we need without the roller coaster ride. When cooking requires sweeteners, use unfiltered honey, unsulphured molasses, malt extract, or unrefined raw sugar. This last type of sugar is available online, or at most natural food stores. It's not the same as the brown sugar found in grocery stores, which is just refined white sugar with molasses added for color.
Salt, another necessity, which in some ancient cultures was worth it's weight in gold, has become so common now, that it's usually ignored. Ordinary table salt, sodium chloride, is a refined product, with added iodine to help prevent thyroid illness, and calcium silicate to keep it from clumping in moist weather. When it rains, it pours. Sea salt is also mostly sodium chloride, but with small amounts of 80 other minerals and elements, including iodine, and has been made for thousands of years, by the simple process of evaporating sea water. For my purposes, I'd rather have the extra minerals, and I put a few grains of rice in the shaker to prevent clumping.
So how to lose the fear of food? Know what you're eating. As much as possible, keep it unprocessed and fresh. If it's in a package, read the label. Although cooking with whole foods may take a bit more time, the increase in food value is well worth the effort. Also, there are ways to make it quick and easy. I'll describe one below.
Most working people don't have time for a leisurely breakfast. Working hard in the garden, or in construction, I need more than coffee to get me through till lunch break. This recipe for hot cereal is so high in protein and complex carbos, that some days, I don't even need lunch. For me, the easiest way to do this, is to make up a big batch on the weekend, then it should last all the following week, or more.
George's High Five: In a large, dry, frying pan, (no oil or water), place equal amounts of brown rice, millet, and quinoa, and 1/2 that amount of buckwheat. Measure and set aside a 1/4 portion of amaranth. Fill the pan no more than 1/2 full, so that you can stir without the grains spilling over. Bring the heat up to medium-high, and begin to stir with a flattened spoon that can scrape the grains from the bottom of the pan. I prefer wood for this job. When the grains begin to crackle and you can smell the toasting, stir constantly, making sure all the grain touches the bottom, and none sits long enough to burn. If it goes too fast, turn down the heat, otherwise you'll get burned grains, and those that aren't toasted at all. When most of the batch is lightly toasted, add the amaranth and continue to carefully stir until most of the crackling has stopped, and all the grains have a golden brown color. When they are done, they burn quickly, so have a large bowl set aside to receive them. Let the grains cool down before grinding. I use a multi-speed blender with a glass container. At the highest speed, grind the grains to a medium powder, approximately 1 1/2 cups at a time. I help the blender by using a blunted chopstick to (very carefully) stir the grains away from the sides of the blender while it's grinding. When you are finished, store the grains in a sealable container.
One cup of dry grains will make enough for two adults. To cook, bring three cups of water to a boil and stir in one cup of grains, using a whisk or fork. Stir quickly to avoid lumps. Cover and turn down the heat to very low. Don't worry, it won't boil over like oatmeal. After 8 or 9 minutes, remove from heat and set aside. If allowed to cool slightly, the grains will come easily from the pan without sticking. In my house, we eat this cereal with butter or oil, and 1/2 tsp. of white miso per serving. Grated cheese is also good.
The whole grains used here are available in bulk from most natural food stores. Thrifty Foods and Save-on-Foods also have good bulk sections. Miso is available at most oriental markets, and from Thrifty Foods, in the deli section near the eggs. Bon appetit! Be fearless!
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