Earth Day and why I'm angry with Whole Foods.

Ah Earth Day! What better way to celebrate everything "green" then by taking a little trip to everyone's favorite organic, sustainable, responsible grocer. Oh my...a free reusable shopping tote?! Why thank you. And look...the lights in the produce coolers are off to conserve energy. How wonderful! What luck...organic apples are also on sale...prominently displayed up front in a beautiful mound of reds, oranges and yellows. They look so delicious I think I'll have o...what a second. PRODUCT OF CHILE!!! This is about the point where I started foaming at the mouth, my head spinning like the tilt-o-whirl. It was hard to believe that this champion of Earth Day and the "whole planet" would ship what was probably hundreds if not thousands of pounds of apples from the other side of the equator, burning oil and creating who knows how many carbon emissions in what I can only hope is an attempt to bring reasonably priced organic produce to the masses. Is it that difficult to find organic farmers here in the United States? Does it cost that much more? If so, what will it take to support local, organic, sustainable, farmers (and jobs) in our own country? Here the consumer is partly to blame. If we don't demand these things both with our dollars and our voices we have very little room to complain. Needless to say I put that apple back and I urge you to do the same next time you see something in the store that comes from clear across the other side of the planet (a friend also pointed out spinach from China!!!). The inherent problem here is not only a political one (government subsidies, the clout of agro-business) but also an economic one. Whole Foods is a public company and ultimately must do what is best for the bottom line. We can only hope that with their unique position of influence they continue to be as progressive as their mission statement might imply.

more rantings

chastise me...yes I know it has been far too long but here I find myself with some honest to goodness free time on my hands. Below you will find a long rambling, rant I wrote some time ago. I haven't really read it through completely so please don't attack my grammar and/or rhetoric. Just wanted to put some ideas out there. Thanks.


The Development of Taste in the U.S.A.

Katherine F. Gerould once wrote, “Civilization is merely an advance in taste: accepting, all the time, nicer things, and rejecting nasty ones.” If she were to see the American meal today she would probably question our status as a civilization. In a world that is increasingly full of processed, chemically treated “food” can it really be true that we are accepting nicer things? Are we really rejecting nasty things when a good portion of society is embracing such foods as “cheese product” and “dairy based frozen dessert”? Between the items that are passed off as food in this country and the increasing culture of fast food, the American people no longer taste.
It is first important to look at what is being provided to us to eat and how we as consumers are affecting this supply. It is staggering to go into a supermarket and look through the aisles at all of the foods that bear no resemblance to anything even remotely natural. The majority of what is on the shelves has ingredient lists 30, 40 even upwards of 60 words long, often with high fructose corn syrup (HFCS)!
This ingredient, the product of an amazing surplus of corn in this country coupled with the capitalist demands of our society, has been linked to the increase in cases of diabetes in this country. It is a challenge to even find a loaf of bread that doesn’t contain HFCS. Look at the loaves that are marked 100% whole wheat, natural, healthy and often they have HFCS as the second or third ingredient. Why is there such a need to use this product as well as others such as bleached enriched flour (devoid of many of the nutrients found in whole wheat flour)? Ultimately it is cheaper for companies to operate this way. HFCS is a cheaper sweetener than sugar, is easier to transport and much like bleached enriched flour has a longer shelf life. This translates to fewer and lower transportation costs for the final product as well as a lower price for the consumer. The final bill is lower than what it might be with an equal amount of “natural” foods but at what cost? Why don’t we demand a better product at a slightly higher price? Admittedly, most Americans aren’t willing to shell out $4 for a loaf of bread or $3 for an apple, but if we really took the time to taste what we are buying and eating from the grocery store, wouldn’t we realize that peaches in January are kind of a joke and that the ketchup that goes on our hot dog is basically HFCS paste? Because of the convenience, availability and low cost of these foods, despite poor flavors, textures, etc., Americans devote the majority of their refrigerators and pantries to them. The trick then is to make foods that are better for you and taste better more readily available, convenient and lower cost.
Europeans often make trips to the market every day in order to buy only the freshest ingredients for their meals. They understand seasonality and taste. The foods we eat don’t resemble either of these concepts. Imagine a freshly baked loaf of bread versus a slice of Wonder Bread, or a ripe summer tomato versus one that is grown and bred strictly to hold up for transport in the dead of winter from hundreds of miles away with absolutely no regard to taste (that’s right…even the produce isn’t safe). By buying produce locally you are getting what is directly in season for your region which is often the tastiest thing in the supermarket. Older recipes were often only made during the time of year that the ingredients were available and at their peak of flavor. Seasonal items are also generally inexpensive as there is a relatively high supply. If we demand fresh, local, natural foods then the supply will surely increase, eventually driving down the cost not to mention the lower transportation costs. If we just stop and taste great fruits and vegetables that actually taste like themselves, then perhaps there will be some carryover and we will realize that we are better off with real foods, a handmade artisan pie, rather than the imitators, Mrs. Smith’s in the freezer section. The key here is to actually think about what you are eating which may sound like common sense but often isn't.
The practice of thinking about your food is no longer encouraged (save by some such as those in the Slow Food Society). Often times lunches are taken on desks or on the go, as is evidenced by the growth of the fast food industry, leaving us thinking not about the food we are eating but rather the other tasks taking place; driving, work, kids, etc. One must make a conscious effort to take the time to taste and enjoy what is being consumed. Perhaps if we finally take the time to see what we are putting in our bodies we will realize that the other things neither taste good nor are they good for us. Eating is a necessity but it is also a pleasure which seems to be a lost idea. We are allowed to enjoy ourselves as we feed our bodies. In so doing we may even find that we feed our souls.
Part of the process of improving the American palate is also education. For most people the Havarti or Brie you find in the supermarket is outstanding but given the chance to try a French triple crème or Spanish Manchego or Cave-Aged Gruyere they find themselves in a whole new world of flavor.
They may be new to these tastes and sometimes need help putting them into words. If you are raised on Kraft Singles and ham you may find it difficult to describe the nutty, creamy sweetness of a Comte or the earthy, smoky meatiness of a Serrano ham. The Food Network has helped turn Americans on to new foods as well as new cooking styles. They quickly became a powerhouse cable channel, educating millions of Americans in the ways of food. One would hope they might up the ante by discontinuing the practice of talking down to their viewers and building product lines and series around personalities who consider two different types of “flatbreads” and some spare ribs elegant. If they returned the emphasis to food (cooking it, learning about it, etc. Molto Mario and Good Eats are favorites because of the information not only about the food but the cooking styles as well as the culture and tradition from which the food comes) Food Network executives would be doing this country a favor.
Despite all of these problems it is not all bad news. With the actions of people such as Alice Waters and the development of great farmers markets and farm networks throughout the country some steps are being taken in the right direction. It is not uncommon to see the names of specific small farms on menus to indicate with pride the origin. These small producers often take great care in producing quality, tasty, natural foods. Beginning with the introduction of such items as Balsamic vinegar and different lettuce varieties this country is increasingly embracing foods and cooking styles from around the globe with many families enjoying Thai, Indian, Vietnamese and even African food. Though these are all signs of good things to come, we must keep our eye toward “taste”. If we don’t we may be at risk of destroying food in this country, a direct reflection of the culture herein.

THIS IS OUTRAGEOUS!!!

I've seen articles on this for some time now but I finally have an opportunity to write this post. The Chicago Tribune reported today (though the story has been around for months) that some members of the food industry are lobbying to change what goes into making chocolate. They would like to be able to make chocolate with vegetable oil rather than...CACAO BUTTER. Am I wrong or is this a defining ingredient in chocolate. Please don't let these people hijack our food!!! Click here to make your concern known to the FDA.

I'm still alive

Let me first apologize for my absence these past couple of weeks. Things up here in Alaska are going well but I am very busy every day. I finally had an afternoon off the other day during which I visited some great local food spots. I have a lot I want to write about but I will keep today's entry to a few rants and raves...

RANTS

-Schools here in Homer, AK are ridiculous. Not only can you longer say you are sitting "Indian style" (it's offensive...now we say criss cross applesauce...whatever the hell that is) but you also aren't allowed to say "practice makes perfect". It is now PC to say "practice makes permanent"...and don't even get me started on the tag (the game...not the body spray) ban.

-ok, so I got them all into that one bullet point so I really am just putting another point here because I used the plural form of rant at the top

RAVES

-duck fat is delicious...I had duck breast for the first time in years the other day (one of the luxuries of having dad cook dinner every night) and I fell in love with it all over again. I usually cut fat off of meat due to health and gelatinous texture issues but this is truly hoardworthy stuff.

-I just ate a Hawaiian "plate lunch" dinner of kalua pig, poi, macaroni salad and rice...doesn't get much better than this folks...Hawaiian soul food



-two nights ago for dinner we had halibut that was swimming around our boat, mere hours before we ate it...I can't quite put into words what this feels like. The combination of conquering your own meal as well as having it as fresh and untainted as humanly possible is truly one of the great simple pleasure of life.




-I recently visited Ring of Fire Meadery, just down the street from my current digs. Really outstanding stuff! I don't consider myself a conniseour of mead by a long shot but I know what I like and this is it. All of their ingredients are local and seasonal...the fruit flavors all come from whole, fresh fruit...no pulp, no "flavors", no purees...just...WHOLE FRUIT!!! The very essence of this land is evident in every last drop. Water, honey from local plants and flowers together with organically grown local produce create a brilliant taste sensation that just screams Alaska.




Also of note here is Homer Brewing Company.


Miss you all...

dinner last night

you know you're jealous!

The Adventures of BoBo and BooBoo

The wheels of the jet touched down onto the tarmac as I peered out the window. It was a beautifully sunny, 70 degree morning, the kind of Spring day you dream of in the dead of Winter. The first leg of a very long journey from Pittsburgh, PA to Homer, Alaska was complete but the adventure was just beginning.

My thoughts quickly turned to Scott and the drop off. I would call him upon landing at Chicago's Midway Airport on my way to an ill planned connection at O'Hare airport (the complete opposite side of the city). He would meet me curbside at arrivals to deliver "the item".

"Hello."
"Hi, Scott?"
"Yes, I'm in the parking lot down the street."
"See you in 10 minutes..."

I quickly grabbed my luggage and fumbled my way to the curb. His silver Jetta appeared from around the corner and came to a stop in front of me. We exchanged pleasantries and he motioned to the front passenger seat. That's when I saw it...BoBo. A small, beige, plastic pet carrier held the precious cargo; the sweetest little fox-like face set with eyes that could melt a Marine gave way to a mass of fine puppy hair easily three inches deep. This 8 week old Pomeranian was my new travel companion. As the Traffic Management Authority harassed us for loitering too long we thanked each other and just like that, BoBo and I were on our way.

My mother soon picked us up and we made our way to O'Hare airport. BoBo pressed his tiny black nose against his carrier and wondered at the new world around him, his amazement no doubt fueled by his fear of new sights, sounds, smells. After a short but spirited run at a rest stop (our last potty break for what we thought would only be 5 hours) we arrived at O'Hare.

BoBo's ticket came to $80 which I was gracious enough to loan him. This leg would bring us from Chicago to Phoenix with enough time to run to the dog park in Phoenix before our flight to Anchorage. It was soon time to board. We took our seats (mine a window, his tucked safely under the seat in front of me) as BoBo seemed to drift toward sleep. I prayed he might stay in hibernation for the duration of the flight, long enough to be able to wake him and wear him out at the dog park at the next airport. The main concern was takeoff, an event sometimes uneasy for even a seasoned traveler. Some earlier crying seemed to foreshadow a potential problem, but as the wheels lifted off the ground the gentle turbulence slowly rocked the little one to sleep. My fears were temporarily assuaged.

Three and a half hours later we pulled into Phoenix with only one hour until the next flight, just enough time for a potty/food/water break for the both of us. I accosted the first airline employee I encountered after walking off the jet bridge. Research the day before indicated two dog parks at this airport. Now where were they?

"Excuse me do you know where the dog park is?"
"The dog park? Hmmm..."
"Is it pretty close?"
"Oh the dog park...it's actually outside of the terminal."
"Outside of the terminal?!!! You mean I'd have to come back through security?"
"Yes. Pretty inconvenient, huh?"
"Yes...yes it is. Thanks."

Defeated I looked for other options. Could I go into the single handicapped restroom and lay out a piddle pad? Could I fit the pad in his carrier? Needless to say the poor creature needed some food and water. I slide them in slowly as his pointy snout eagerly pushed through, his itty-bitty, needle teeth testing my skin.

"Don't worry little guy...we only have 6 more hours in the air," I said, as much to assure myself as to assure him. Ugh!

This may be a good time to point out that if you ever want to receive attention in an airport from both women and the elderly alike carry a puppy. Just know that while everyone "wants one" and thinks it's "so cute", inevitably none of these people want the responsibility that comes with your charge.

Before we knew it we were seated and ready for our last flight of the day when all of a sudden the noise began. Every bit of the guinea pig grunt, squeaky wheel, crying baby mix made me cringe as my worst fear came true. I was now "that guy". The flight attendant's preemptive scolding about opening the cage to pet him prevented me from helping the little pup. I slumped in my chair as people around me tried to determine the cause of the siren like wails.

"Yes," I nodded, "it's mine...a Pomeranian puppy...his name is BoBo...yes..that's right...I said BoBo."

The plane took off and, luckily, my little friend once again fell fast asleep. I soon followed, dreaming of the end of this mighty endeavor.

Seemingly at once the plane landed, I awoke and BoBo resumed his whining. After giving myself a pat on the back for a job well done (so far) I gathered my belongings and exited the aircraft. My father greeted us, grinning at the sight of his only son and the new puppy...safe, albeit both of us a little drowsy.

This would truly be the final portion of the trip; a four hour drive from Anchorage down the Kenai Peninsula to Homer. A short stop for gas yielded good results for both water and potty training, BoBo happy to finally run free. With the exception of some precipitation at the mountain pass everything was going smoothly until, with only 20 miles left to Homer, I felt a warm sensation spread across my lap. Apparently the puppy hit the limit of his bladder releasing its full contents onto my jeans. As the sudden shock subsided my father and I soon spiraled into tears of laughter. There was no point in stopping to change now...after all we were only 15 minutes away. After a short pause to shove a wad of McDonald's napkins from the glove compartment between myself and the car seat we pushed on. The Homer spit soon came into sight and not long after we pulled into the driveway. Soaked with urine and physically exhausted we brought BoBo into his new home. Soon everyone was awake with the excitement of the new arrival.



After a trip spanning 24 hours, three planes, three cars, one pair of damp jeans, and over 5,000 miles we finally arrived. As the first rays of morning sunshine began to dance over the snowy mountain peaks, I sat, content, basking in the ecstatic glow of a family in the first few minutes with its new puppy.

quick update

As many of you know I am now traveling the country on a great adventure first to Pittsburgh, where I am currently, and then back through Chicago and then Phoenix on my way to Anchorage where my father will pick me up for the 3 hour drive back to Homer. So far I've eaten an amazing crepe, an interesting "Hot Veg" and a syrupy sweet margarita. In other breaking news I will now be transporting a 2lb. Pomeranian puppy named BoBo from Chicago's Midway airport to Homer, Alaska. Stay tuned for the latest!!! Miss you all