One more thing for the New Year

We may be reaching a tipping point. The ideas here are ones that have been part of my thinking for a long time. Yet the larger world's focus seemed to be more on the "celebrity" nature of food and access to it than on its most basic sustenance-giving aspects. It is good to see that all the challenges we face in our economy and our world are causing people to reflect on what is necessary and important, not only to themselves, but to the larger community.

Here's to 2012 in an Edible Communities year end story.

Early resolutions

A new year is just around the corner. The speed with which each year flies by is frightening and while it seems there is nothing to be done to change it, if I'm truly honest, I think I can dial it down another few notches. And in anticipation of 2012, plan to make conscious choices about what I do as well as what and how I eat. I know for sure that I am going to:

• Take the time to set the table for dinner and sit down, every night. When a friend talked about doing this in the past year I first thought that it seemed a waste to do for just one. Yet, it is about savoring the meal and respecting one's self in the process. Rather than standing at the sink and shoveling the food in so that the next thing can be tackled, there is something really appealing about being at the table where my father's family ate their meals growing up. It's a tiny connection to a past that I never knew as well as a way to slow down my eating and do my digestive system a favor. 
• Pay more attention to what I eat. While I've always considered myself a pretty healthy eater, a quick perusal of a bakery label let me know that I need to watch more closely. Thinking that a small bakery would be attuned to the idea of using quality ingredients, I went to get some rolls for a dinner I had recently. I was surprised to find partially hydroginated oil in every item...something I had been avoiding since the mid 1990's when I first learned of it. I was equally surprised to find healthily made rolls at my local grocery store's bakery...they contained none of the bad stuff and whole grain to boot. Big doesn't automatically mean bad. Small doesn't automatically mean good.
• The honest truth is that I eat less when I eat with others. Not because I'm inhibited - well, maybe a little - but because for me, conversation over a meal feeds a part of me that no food item can. So in 2012 I'm going to have friends over more often for meals. The combination of food and friends is a heady one that I'm going to enjoy and maybe I'll be able to drop a few pounds in the process.

My hope is that 2012 is just a more vivid, deeper and healthier version of 2011, which - even with all the bad - was a pretty good year. 

I hope everyone has a wonderful holiday season and finds nourishment and happiness in 2012!

What if...

The link below goes to a summary of a December 2011 Scientific American article about how the foods we eat may impact how our bodies, specifically our genes, may function. If true, consider the implications not only of all the hybridizing and genetic engineering, but of my tweet about "acceptable" levels of yucky stuff if not true contaminants in processed foods.

Oh, my, what if we really ARE what we eat?

Link to summary in Scientific American.

Good, clean, fair food

Slow Food began in Italy as a reaction to fast food titans who were "invading" the home of one of the world's greatest food cultures. Carlo Petrini founded the organization decades ago, long before food was trendy or chefs were TV celebrities in the US. Food has always had a high position in older cultures, but in our new, fast-paced, time and novelty obsessed culture of more, more, more and right now, we've lost that respect for food. However it is finally coming to the fore.

In a Thanksgiving email, Slow Food USA urges involvement in a day of awareness on December 10:

Times are difficult. And in these hard moments, I find joy and celebration in the amazing work that you, and countless others, are doing to change the world. In a world where ketchup qualifies as a vegetable, I find hope in the parent who started a school garden to teach first graders where carrots come from. I find inspiration in 13,000 people standing together, by signing a petition, and telling their government that a better economy can be found in a better food system. And I find joy in celebrating our common vision.

For more information about this day of action, click here. 

Slow Food USA is a movement that provides opportunities to help ensure good, clean, fair food for all. If this is something that you find compelling, check out this organization. There are others out there who are like minded and who are working on behalf of themselves and others. Eating isn't optional.

Being thankful

It's not that easy to do some days. Being thankful takes work. To overcome feelings that come to the front unbidden and override any sense of appreciation at all. It's easier to be angry, jealous, cutting or snide; after all by now we all know that life isn't fair and we can't have everything the way we want it. "But can't I just have 'some' of what I want?" we cry.

Recently I was faced with - yet again - being told about a wonderful idea by someone in a position of relative power/authority/visibility. It was an idea that I'd been trying to promote for years. One that makes ultimate, common, simple sense to me, yet he was talking about it as if it were breakthrough thinking. Yes, it involved food. Local, sustainable food. And the need to change from the type of system that we have now (pretty much at all levels) to one that is less focused on produce/consume than on sustain/renew. We can't have exponential growth on a finite planet. That's truly not rocket science, yet marketed properly, it can seem to be.

So after fuming about the situation for a while and confessing to a friend that clearly I needed an attitude adjustment since apparently my journey on earth was about needing to learn humility, I received some wise words in an email from that friend. She reminded me that she (this may still have male/female overtones) too had experienced this in her work in a large consulting firm she has long-since left behind. The systems we are in and trying so hard to change favor those who market themselves well,  not necessarily those who are smarter, have better ideas, or are more skilled. Maybe the marketers have the ideas, but as often as not, they are simply selling someone else's stuff rather than having developed it themselves. That's when it hit me.

What angers and frustrates me about this situation is the same thing that angers and frustrates me about the food system. When marketers profit simply by slickly selling what others produce and adding no value to it themselves, that is an unnecessary expense. Processed food is like ideas that are repackaged and sold by consultants. The consultants make it look better, make you feel smarter or more loved by buying it or temporarily fix a problem like temporarily slaking hunger with junk food. But there is no there there and like junk food the consultants' projects often unravel, never having reached the potential that was promised.

It occurred to me that I am fortunate to know people who are on the ground working on the Sisyphean task of changing the food system to be one that truly feeds us in sustainable, fair and healthy ways. And to know people who valued their integrity more than a paycheck and walked away from situations in corporate settings that sucked the life out of their souls when they were ignored and others from outside came in and collected huge sums for saying the same thing. I need to remember that I'm not the only one who ever had a good idea and the test is whether someone is working to bring their ideas into the world and make it a better place for everyone, or whether they are just looking for the next big paycheck. I could be wrong, but I think those big paychecks are not sustainable...just like producing  junk food isn't.

These realizations are what I am thankful for this Thanksgiving.

An update from Washington

This arrived today on the organic farming list from MSU. Highlighting mine.

Agriculture Appropriations Bill a Disappointment for Family Farmers

WASHINGTON (Nov. 17, 2011) – National Farmers Union (NFU) President Roger Johnson issued the following statement about the passage of H.R. 2112, the “minibus” legislation that includes the agricultural appropriations bill, along with two other appropriations bills and the continuing resolution to keep the federal government running through mid-December: “While NFU appreciates that the Agriculture Appropriations bill for Fiscal Year 2012 largely maintains overall discretionary funding levels, it is a disappointment for family farmers and ranchers. The bill prevents additional rulemaking for the Grain Inspection, Packers and Stockyards Administration rule that would have addressed the fundamental problem of competition and consolidation in the livestock marketplace. The bill also undercuts the Dodd-Frank Wall Street Reform Act by limiting funding for the Commodity Futures Trading Commission.

“These are two extraordinarily important issues for NFU members. We cannot allow the influence of the consolidated meat processors and Wall Street to trump the interests of family farmers and ranchers. NFU will continue to fight for the restoration of fairness in markets.”

National Farmers Union has been working since 1902 to protect and enhance the economic well-being and quality of life for family farmers, ranchers and rural communities through advocating grassroots-driven policy positions adopted by its membership.

A fishy story - update

Funny how things happen.

I was on LinkedIn after posting that last post here. And what do I find waiting for me in suggested job opportunities? Here it is (highlighting added):

Regional Sales Manager - Food Service

Trident Seafoods - Greater Chicago Area

Job Description

Trident currently has an opening for an experienced Regional Food Services Sales Manager responsible for 

broadline food distribution sales.  The position is a work-from-home position located in the Upper Midwest 

(Michigan, Illinois) portion of the United States with frequent (30-40%) travel. 

The position’s key responsibilities include:

• Manages all food service distributor accounts and contracts within the assigned region. Manages broker network throughout the assigned region.
• Possesses a multi level, cross functional relationship with all external customer departments (Supply Chain, Logistics, Operations, Purchasing, R&D, Culinary, etc.)
• Analyzes ongoing business trends to effectively forecast sales volumes and new opportunities.
• Analyzes and executes timely price changes that meet company profit goals.
• Effectively interacts within Trident’s support team (R&D, Marketing, Chain Supply Management, Sales, Customer Service, Quality Assurance, etc.)
• Continuously learns all of Trident’s manufacturing capabilities and processes.

The ideal candidate must have solid food service/distribution accounts experience in the food service industry.  The ideal candidate also must have a strong understanding of business pricing, budgets, forecasts, and financial reports.  

Candidates must be energetic, self-starters, independent workers, and possess a high level of integrity.

Desired Skills & Experience

• Minimum 3 years experience working in a food services sales dealing with food brokers and calling upon broadline distributors.
• Four-year degree in Business/Marketing and/or related field, or equivalent relevant experience.  
• Proficient computer skills, including MS Office Suite (Word, Excel, Power Point, Outlook, etc.)

Trident Seafoods is an Equal Opportunity Employer.  EOE/AA M/F/D/V 

Company Description

Come work in a dynamic, fast-paced environment.  Trident Seafoods Corporation is the largest privately held seafood company in North America.  Founded in 1973, Trident is a vertically integrated harvester, processor and marketer of seafood from Alaska, the Pacific Northwest, and around the world.  Trident owns and operates offshore processing vessels and shore-side plants throughout Alaska, the Pacific Northwest, and Minnesota.

Trident Seafoods is an Equal Opportunity Employer. EOE/AA M/F/D/V

Does privately held automatically mean it's 100% owned by a giant? Seems they would say "a division of" or "an affiliate of" or something if so. I need to do more research. Also, being vertically integrated might be a good thing if it means they control the process from beginning to end and are approaching things from a sustainable philosophy. 

A fishy story?

Not long ago I found a frozen salmon patty that I really liked. And according to the box it was wild caught and seemed to be an environmentally acceptable choice. I recall going to the company's website to read about how they processed their fish and being impressed.

Imagine my surprise when reading "The Revolution Will Not Be Microwaved" a book about the current underground food movement(s) in the U.S., I stumbled across a couple of sentences in the part about how fish are caught off our coast, shipped to China to be processed and then shipped back here to be sold. I'd known of this horribly wasteful process but they cited my salmon patty maker, Trident, as an example of this. What? Did they change? Is there another Trident? Was their website not fully transparent? Was the author just wrong?

I want to support companies that are doing the right thing - operating sustainably, providing jobs, producing quality products.  So I did what everyone does these days and did a Google search. Imagine my surprise (sadly, not really) when I read:

ConAgra moved into the prepared seafood market in 1981 with the purchase of Singleton Seafood, the largest shrimp processor in the country, and Sea-Alaska Products. In 1987 ConAgra bought Trident Seafoods and O'Donnell-Usen Fisheries, the producer of Taste O' Sea frozen seafood products, thus positioning the company to compete against the leading frozen seafood brands, Mrs. Paul's Kitchens, Gorton's, and Van de Kamp's.

Read more: http://www.answers.com/topic/conagra-foods-inc#ixzz1eGDCwkUg
It seems my little seafood company that could was owned by giant ConAgra. I guess I'll have to be even more diligent when looking at packages and doing my research. I might still buy a giant's products, but I want to know who I'm dealing with as well as what I'm eating.

Hearing from you

Recently I've heard (in the real world) from people who have tried to make comments to posts here. They said they weren't able to.

First, I'm really sorry. Second, I really don't have a clue what the problem is. However, will try to check some things out behind the curtain here. Please stay tuned. Thanks much....

Worth following

I've added another blog to the list of ones I'm following. Does the writer have a point of view? Absolutely. An axe to grind? Maybe. But he writes clearly and there are some interesting links to sources and even a bit of wry humor to make his medicine about the food supply go down a tad easier.

To check out his Halloween post about processed foods yourself, click here.

The Peace of Wild Things by Wendell Berry : American Life in Poetry

The Peace of Wild Things by Wendell Berry : American Life in Poetry

What more needs to be said?

Humbled and Proud

Today I found that my recent article in Edible Michiana led the Edible Communities newsletter's list of "must read" articles. Wow! What a start to the day. I am so happy for the folks in the story who deserve to succeed. And am taken aback for the recognition. Thank you Edible Communities.

To see their newsletter, click here.

During November I'll be writing

I've learned about this annual adventure from my friend Greta, another writer and - to my amazement - I jumped in with both feet. National Novel Writing Month starts November 1 and I'll be trying to follow the rules (write a complete, 50,000-word work during the month) while breaking the rules (writing a creative non-fiction piece rather than a novel). I'm hurting no one since no one will see what I've done or even know, unless I actually get to the word count target and submit my story. I'm competing with myself for the prize of having done it. Simple yet satisfying. Just like a good meal...

Anyway, I may be a bit invisible during November trying to get through the challenge. I beg your patience.

The future of food

Food is a hot topic. Very fashionable. But it is more than a high-end experience or a manipulated commodity. Food is the thread that we're all clinging to for life. Literally.

Many food conversations occur at one of the extremes. One conversation is about the mechanics and components of what is on the plate (e.g. GMO/non-GMO, chemical additives, hormone/antibiotic content, allergens etc.) the other about the experience of food (e.g. the $3,000 burger, the setting, the chef's panache and celebrity, the perfectly paired wine etc.)  Neither extreme alone captures the basic reality of food; food is life. Most people in the developed world are far removed from not only the production of their food and the issues around it, but from how their own choices contribute to keeping the status quo in place.


Fact: We need food to feed a growing world.
Questions on my mind:

• How do we stop wasting the food we have? 
• How do we produce more food without sacrificing our health or the planet's and using science responsibly?
• How do we define the damage already done to our planet and our health and begin to address it and quickly share the new learning? 
• What is the optimal way to grow, produce and distribute food?
• What benefits to individuals and the larger community come from ensuring access to healthy food to all?
• How do we get beyond divisive conversations and into the actions in a responsible way?  

The answers we come up with and the choices we make will create the outcomes we experience. Whether or not we realize or like it, eating is a political act.

~ ~ ~

Yes, it is hard to go against the grain, what is popular and easy. It takes creativity and effort to live on a budget, plan meals for a week and cook with an eye to the leftovers rather than stopping on the way home and picking up something tasty but perhaps less than healthy. For those of limited means and without access to healthy food, there is a whole other level of challenge. But we are all part of a system, and that means that the easy way out (whether picking up dinner or turning away from tackling tough issues) leads back in; meaning that addressing a symptom just creates more problems. When we as a nation stopped cooking and favored convenience over cost (even unconsciously) we set in motion a series of events that brought us to where we are today.

I had a uncle who said he would always buy the best suit he could, even when just one stretched his budget painfully, rather than buy cheaper suits. He believed he would get more good out of that more costly suit. He would take better care of it so it would last longer. And he would be able to present himself well it it because it fit and made him look better that cheaper suits would. My uncle was a wise and successful man. He got to a point where he could buy all the suits he wanted. And he never lost the wisdom gained when he could only afford one. I believe the same reasoning applies to food.

No matter what the price of food, but particularly when it is a major budget item, we need to be conscious of how we buy, prepare, store and use it. Not waste it. Get the most out of it. Be choosy about the food we buy. Not choose cheap and convenient but consciously choose the best we can find and regard it as an investment in ourselves, our families and our health.

Getting involved

My involvement in organizations and issues seems to go in cycles. Not involved at all. Then up to my eyeballs in involvement. Then not involved again, either from burn out, disillusionment or other circumstance. Back and forth I go.

My involvement started out serving on the allocations committee of a United Way in a small town after college. After that, I had my foray into the arts, serving as a volunteer and a board member of Chicago's Business Volunteer's for the Arts. Then I left that and was uninvolved. During that time away, I concluded that I needed to be more serious, more socially conscious than just trying to have fun. So when I returned, it was to serve on the board of a nearly 100-year-old social service agency. After  nearly a decade there, I was on hiatus again, until, bored with nothing to do, I served on the board of a not-for-profit (that's important in my opinion!) hospice.

My move to Michigan has seen me involved with a start up not-for-profit to support local agriculture, a community arts council, a start up that seemed destined to promote local food in a hands-on way, and a little time spent helping a community garden get going. Now again, I am a bit at loose ends.

But my travels through these organizations and their issues have taught me several things. And admittedly, life experience has taught me too. I've learned:

• My interests are varied but in all cases there is an element of creativity that I need to be able to exercise in my involvement. Doing tasks is NOT beneath me and I have done them and will do more. Yet, I am at my best when I am creating.
• The issues that draw me and continue to hold me include an element of righting what I consider to be wrongs. Whether it is providing support for people to die with dignity rather than being poked, prodded and "treated" into the afterlife or moving dirt to fill garden beds to create a place where good, healthy food can be grown and children can learn what my parents knew about caring for the land. My activities include a thread of what might be called "social justice." 

So what to do with those loose ends. The answer has begun to present itself over the last several months. As I have changed how I think about things, the things I think about have changed. I have grown into the next morph of myself and this version has left behind (finally, whew!) the self-image of the corporate person I was "supposed to be" and is re-inhabiting the persona who waited patiently deep inside. That person grew up next to the dairy farm, warmed by the sun and simple pleasures. It is a life that may not be possible in the future, but one I think worthy of attempting to promote and save. Having the choice, not being forced into a life that doesn't fit is so important to me. It's my version of independence.  Thus the loose ends have begun to resolve by committing to continue writing. And voila...magically I find myself writing (at least occasionally) for a new publication, Edible Michiana. I've also committed over the past few years to fight for the right to grow/produce and have access to good, healthy food, not be limited to what a large multi-national corporation tells me is "good for me." Poof! Here I am in conversation with two organizations Slow Food and Slow Money about starting chapters right here where I live. 

If the ideas of Slow Money and/or Slow Food interest you and you are nearby, please let me know. The more the merrier - and potentially the more potent. Or if you aren't nearby, you may have (or could start) groups in your area. But even if these aren't things that quicken your heart, surely there is something that brings you joy and satisfaction beyond what you do for pay. Do it. Don't wait. And if you find it loses its appeal and it can't be regained, move on. Look around. I truly believe that is what life is for - to express who you are at your deepest core through what you do and to support the community you are part of. 

Vegan on a Budget by guest blogger Kat Barry

I’ll be the first person to admit that I’ve never really been one to function well on a budget.  For many years I was fortunate enough that I could pretty much spend what I wanted especially on something as important to me as good food.  To me, healthy food is invaluable, so when I first became vegan and people would say to me, “isn’t it expensive to eat like you do?” I would agree, sort of.  And I’d come back with some smart remark like, “Eating good food is expensive period.” 

While this can no doubt be the case, it doesn’t have to be true.  When I started my own business early this year I knew I was going to have to make some changes and learn to live on a budget.  I started paying a lot more attention to what I was spending at the store and at the farm stand.  I’m here to tell you first hand that if I can eat healthy on a budget, then anyone can.  It’s just like anything else, once you learn what you have to do, actually doing it is pretty easy.

One of the most common misconceptions about veganism (aside from that “fish is acceptable”) is that it is an expensive lifestyle.  I’m not saying it can’t be, because it certainly can.  Cheeses made from vegetable sources such as tapioca and almond are quite expensive as are “fake meats” like seitan and tempeh.  Prepared vegan meals by brands like Amy’s are pricy as well.  Vegetable oil spreads used as butter substitutes, vegan mayonnaise, and rice or soy milk can add up, too. 

However, if you think about the cost of high quality meats per pound and then look at what it costs for a bag of beans (or even a can) then it is pretty much a no brainer.  In fact, according to Kathy Freston’s book Veganist, the average vegetarian family spends about $2,000 less per year than a family on a typical American diet. 

If the concept of veganism is new to you, then it’s understandable why you might find this hard to believe.  But let’s really look at the cost of things.  Since it’s been years since I’ve eaten meat, I never pay attention to what it costs.  I was recently speaking about plant based diets at a women’s group and I took a poll.  I asked the group, “How much does it cost for a pound of meat?”  I think the answer was an average of about $7 per pound.  Well, a pound of dry beans costs less than $2 at the grocery store and a one pound can of beans is usually less than $1.  Like I said before, a no brainer: that’s a $5-$6 savings right there.  And I promise you, a one pound bag of dried beans is going to last a lot longer and go a lot farther than that pound of meat.

Aside from tofu at about $3 per pound, now that I’m living on a budget, I seldom buy meat substitutes.  Instead, I use beans and nuts.  I’ve weaned myself off of expensive cheese substitutes as well.  I bought a giant bag of chopped, raw cashews at a local health food supplier and I’ve been making my own cheese.  I’ve also been making my own tofu ricotta for years.  It’s simple, easy, and delicious (recipe available at http://www.katshotcakes.com).  In addition, I learned a few years ago that making your own pasta sauce, vegetable stock, and salad dressing is way cheaper and tastes better than anything you can buy at the store.  Is this starting to sound complicated?  You’re probably thinking, “Oh great, next thing she’ll have me canning.”

Everything I’m suggesting here is easy and delicious.  I rarely have time to make any meal that takes longer than 30 minutes to prepare.  Seriously.  Another likely objection is, “Well nuts are expensive.” True.  Nuts are expensive but it only takes a small amount to satisfy your hunger, and they last for a long time.  They last a lot longer than cheese which is not cheap either.  In fact, when I was doing some research for this piece I looked at the costs of deli cheeses for the first time in years.  I was shocked to see how expensive even just American slices are.  One local grocery store is currently advertising a sale of $4.99 per pound.  I mean, that’s not even good cheese.  That is crazy expensive for any person or family living on a budget.  As one friend recently put it to me, “I never buy cheese anymore.  It’s pretty much cost-prohibitive.”

So let’s look at the costs of nuts, which we can all agree are considered expensive, versus cheese.   I mentioned before that I recently bought a large bag of cashews to make my own cheese and cheesy sauce.  A 5lb bag of raw cashews cost me $33.75 in late May.  I’ve made some type of cashew sauce or cheese spread at least once a week since then (often more frequently), and I’ve only used half the bag.  I would encourage any cheese eater to look back at how many pounds of cheese you’ve purchased from the store in the last five months.  Let’s assume you buy one pound per week of standard pre-packaged cheese at about $4 per pound.  It’s the beginning of October so Memorial Day was about 18 weeks ago.   18x4= $72.00.  So it looks like I saved myself at least $38.25 by not eating cheese this summer.  That’s enough money to buy almost 40 cans of beans, at least two week’s worth of produce at the Farmers Market, or about 10 gallons of gas.  The numbers never lie, and furthermore, I can tell you that if I was a cheese eater I would probably be eating a lot more than one pound of cheese per week.

Now let’s move on and take a look at the cost of fresh produce.  It’s very commonly thought that buying fresh food is costly.  Being vegan, obviously I pretty much live off of fresh fruits and vegetables so this is something I wanted to think very seriously about.  I mean, is it really that expensive to buy good, fresh produce?  Let’s see…  One thing I always do, especially because I am fortunate to live in an area where there are a plethora of farms within minutes, is buy local produce directly from the farmers.  All summer long I would take $10-15 to the Farmers Market with me and stock up on seasonal fruits and veggies.  One of the best things about being vegan is that there are SO many vegetables to choose from.  You really broaden your horizons, and you learn what gives you the most bang for your buck in terms of not only dollars but also nutrition. 

Here is a good example of how inexpensive it can be to eat vegan.  On Saturday I went to the Farmers Market with $20, $16 of which I spent and here is what I got: a pint of apples, a pint of potatoes, two bulbs of garlic, a huge bunch of broccoli, 10 tomatoes, two giant branches of fresh basil, a head of cabbage, and some kale.  I bought everything except for the potatoes from a local organic farmer and I also bought some packaged dried onions with Chia seeds from a raw chef friend of mine.  The dried onions were by far the most expensive single item I purchased at $5 for a pint, and I still spent less than $20.  When I came home and looked in my pantry, examining my stock of both dried and canned beans, nuts, whole grains, and pasta, I realized that I really had enough food to feed myself for a good week.  I really don’t know how you can get by much cheaper or healthier than that. 

Now, let’s say the amount I spent on the portion of dried goods I’m going to use this week is another $20 (which I am 100% sure it is much less than that) that means as one person I can eat for an entire week for $40.  That’s pretty cheap.  Cheaper than the pizza and beer for two a friend and I shared on Saturday night at a local eatery.  To back my numbers up, I took a poll of some friends of mine who also shop at Farmers Markets in the summer.  Some of these friends have families and all have at least a partner.  Every one of them said they spent between $15-20 per week on fresh produce (usually buying things like bread and fresh flowers too) and that was enough to feed their household for a week.  So I am not alone in these findings. 

So what do I typically buy?  I do want to share with you some of the key staples of my kitchen.  These are all foods that are super healthy, filling, seasonal, and can be stretched a long way in a variety of uses.

Here are some of my fresh essentials:

Onions, tomatoes, kale (a bunch goes a long way!), potatoes, corn, cabbage (again, goes a LONG way), peppers (sweet, bell, & hot), carrots, beans, and squash.  All of these veggies are available in several varieties, for months at a time, have a wide range of versatile uses, are filling, have a range of health benefits, and are delicious.  For years I’ve purchased a large amount of kale at the end of the season, chopped it, blanched it, and stored it in my freezer all winter long.  This saves me a lot of money that I’d spend buying chopped, frozen spinach which I use tons in recipes, especially pasta.  I did something similar with corn this year.  I bought a dozen ears, peeled it, cut it from the cob, and put it in airtight containers in the freezer.  These are just a few examples to get you thinking.  I really suggest using carrots, potatoes, and cabbage in soups.  These are all very filling veggies that are inexpensive from your local farmer or even, gasp, at the grocery store.  For fruit I generally buy a large amount of whatever is in season.

I can’t leave you without the pantry and freezer essentials since that is crucial to being vegan on a budget:

Dried beans (especially things that cook quickly like lentils), canned beans, vegetarian refried beans, nuts purchased in bulk (must haves include cashews, walnuts, pecans, and almonds), Vegetable bullion, bulk quinoa, barley, bulgur wheat, millet, corn meal, corn grits (great for breakfast!), couscous, whole grain pasta, multi grain bread, bulk nutritional yeast, canola oil, grape seed oil, extra virgin olive oil, crushed tomatoes, tomato paste, rice milk, natural peanut butter, Earth Balance natural buttery spread, frozen spinach, frozen corn.

So here is a basic list of tips for eating healthy on a budget.  The vegan part is a given but the crux of all of this is that you can, in fact, eat healthy inexpensively. 

Here’s my list of 10 money saving tips:

1.     Use beans and nuts instead of expensive meat substitutes

~     Focus on dried beans but keep canned on hand too for quick meals

2.     Wean yourself off of expensive cheese & cheese substitutes

~     Make your own out of cashews

3.     Make your own pasta sauce

4.     Don’t buy vegetable stock.  Making your own is easy with veggie bullion

5.     Buy in bulk

6.     Buy fresh local seasonal veggies in season and freeze for later use

7.     Make things like soup, pasta , and casserole that go a long way

8.     Don’t buy prepared meals

9.     Stock your panty with lots of whole grains

1.     A PB & J made with natural peanut butter is healthy, delicious, and cheap

I’m sure these tips and equations are helpful, but how about some practical applications?  Lucky for you, it is pretty much impossible for me to write about food without including some recipes.   Let’s put these tips to use with some of my favorite basics. 

Walnut Grounds

Last holiday season I was hanging out with a bunch of guy friends watching football and everyone was getting a little hungry.  I ventured into my friend’s bachelor pad kitchen and ended up making them a great goulash out of the very simple ingredients I had access to.  The basis was the walnut grounds I’m going to clue you into now.

·       1 ½ C chopped walnuts (buy whole and chop yourself so you can save some $$)

·       1 T Soy sauce

·       2 T Vegan Worcestershire or  about a ½ T dried steak seasoning

·       A dash liquid smoke

·       Sea salt and black pepper (generous on the pepper)

·       1 T olive oil

Chop the nuts.  Meanwhile, heat a skillet over medium heat and add the olive oil.  Next add the nuts and seasonings.  Sautee until the nuts brown a bit.  If they start to stick to the bottom of the pan add a touch more of one of the liquid ingredients (preferably vegan Worcestershire).  Toss with pasta, use to top a salad, or full a squash half.  Yum!

Simple Kale Salad

·      1 bunch organic kale

·      ½  large red onion finely chopped

·      1 cucumber cut into ½ in cubes

·      4 heirloom tomatoes cut into ½ in cubes

·      1/3 C chopped walnuts

·      Newman’s Own Olive Oil Vinaigrette (or your own)

Rinse and dry the kale.  Chop into long ribbons and throw into a large mixing bowl.  Add remaining ingredients and toss lightly with Newsman’s Own or some other vinaigrette. 

Basic Onion Stock           

This is a really simple way to avoid buying expensive vegetable stock at the store.  It only takes a few minutes and you can freeze any extra stock you don’t use or keep it in the fridge for about a week.  You can substitute the onion and shallot for really any type of vegetable.  I pretty much save the stems and cores of everything I chop and make basic vegetable stock the same way.

·       Rinds of one onion

·       8 C water

·       2 cubes veggie bullion

·       5 cloves garlic

·       1 shallot

·       Black pepper

·       2 bay leaves

Combine everything in a large stock pot and bring to a boil.  Boil for about 15-20 minutes then strain.  I usually place a colander over an 8 cup liquid measure and pour the stock (slowly) through that.  Allow to cool fully before attempting to make soup or a roux out of it.

Spicy Marinara Sauce

This is a simple and versatile recipe that I use weekly for pasta, polenta, lasagna, what have you.  It goes really well with my tofu ricotta too.  Spicy food increases your metabolism so I try to eat as much spicy food as possible.  If you can’t take the heat though then just omit the crushed red pepper flakes; it will still be good!

·       1 28 oz can crushed tomatoes (or crush your own fresh ones when in season by using a food processor.  Use about 4 fresh tomatoes but be sure to measure once they’re crushed).

·       3 T tomato paste

·       3 cloves garlic

·       3 T olive oil

·       1 whole yellow onion

·       A generous amount of sea salt ( start w 1 t and see what you think)

·       Black pepper to taste

·       2 T crushed red pepper flakes (1 T for less spicy)

·       2 t agave nectar (or raw sugar)

·       1 t oregano

·       1 t thyme

·       3 T basil

·       1 T parsley

·       1 green bell pepper

Heat a sauce pan over medium high heat then add the olive oil.  Sautee onions until translucent then add everything except the bell pepper.  Bring to a rolling simmer for about 10 minutes then add the bell pepper and simmer another 5-10 minutes and voila, homemade pasta sauce in a flash!

Laura’s Creamy Vegan Mac

All my friends know this recipe well as it is a serious comfort food staple at my house.  It doesn’t taste like mac and cheese but it’s got that creamy quality that will certainly satisfy your cravings.  I’ve been making this one since my early vegan days and it never gets old.  It’s even good cold with a little ketchup.

·      1 lb whole wheat or rice pasta (I prefer Rotini)

·      Half a head chopped cabbage

·      2 C rice or soy milk

·      2 T Earth Balance or other vegetable oil spread

·      2 T vegan mayonnaise (available at Meijer)

·      1 C nutritional yeast (available at health food stores and some large groceries)

·      1 t turmeric

·      ¼ t ground sage

·      1 t sea salt

·      ¾ t black pepper

·      ½ t garlic powder

·      1 can chick peas

Cook pasta according to instructions.  When it’s a couple minutes from being done add the cabbage.  It will only take 1-3 minutes for the cabbage to cook.  Drain and return to stock pot.  Meanwhile add all other ingredients to a sauce pan and whisk gently while bringing to a simmer.  Once everything is a combined liquid and starts to thicken you’re done.  Add to the pasta and bring back to a boil until the sauce thickens up and everything is nice and creamy.  I actually like to serve this with ketchup and a simple salad.  You can toss in one can of any white beans or ¾ cup pine nuts.  

Guest Blogger Takes on Eating Vegan on a Buget

Tomorrow, Garden to Table welcomes guest blogger, Kat Barry and her take on eating vegan on a budget. Kat is the owner of Kat's Hot Cakes, a vegan food company in St. Joseph, MI. She is a confirmed vegan and you can read her philosophy on her website which also has links to some of her YouTube videos. But in this space, she debunks the idea that it costs too much to eat vegan.

This circles back to a post I made earlier about cooking and why people don't do it as from scratch-cooking with fresh fruits and veggies can be healthier than using processed/pre-prepared food. It is an attempt to get at some misconceptions that may be keeping people from eating better (whether or not they choose to adopt a totally vegan diet).

Kat doesn't mince words and I didn't edit anything she wrote. Her views are hers, as are the recipes she shares. In addition to owning Kat's Hot Cakes, she is a writer, cook, baker, foodie, and yoga instructor.  Kat has been featured on HGTV, is a columnist for Realtor Magazine, and a frequent guest blogger for http://www.veganconsultant.com.  She loves animals, food, life, nature, and all things local, especially Michigan produce.

Long-term thinking; act now!

Below is a request for support that was sent to a list I'm on. It speaks to something very important to all of us. I encourage you to get involved; what we eat depends on it.

Hey folks,

I’m writing to ask you all to support a new piece of legislation to support beginning farmers for the next 5 years. Though not “directly” an organic issue, beginning farmers are twice as likely to be certified organic, and many very small beginning farmers fall under the $5000 threshold, meaning they are organic but exempt from certification (but not from following the rules) under the NOP.

In any case, 70% of US farmland is expected to change hands within the next 20 years, and we need a new “crop” of environmentally and socially conscious farmers to take their place. We (myself, as a representative of Michigan Organic Food and Farm Alliance, and other organizations who are part of the National Sustainable Agriculture Coalition) have worked hard to craft a piece of legislation that promotes beginning farmers, and allows access to federal programs for those wishing to start diversified organic operations, instead of favoring 5th generation conventional corn farmers or CAFO’s.

But WE NEED YOU TO CALL Your SENATORS and your Congresspeople. Especially important will be calls to Senator STABENOW’S office. You can leave a message at her DC office by calling  202-224-4822, or call and speak with (or leave a message for) her State Ag. Liaison, Kali Fox in her Lansing office at 517-203-1760, or e-mail her atkali_fox@stabenow.senate.gov. 

Sample Message: I’m calling to urge Senator Stabenow to co-sponsor the Beginning Farmer and Rancher Opportunity Act of 2011. This legislation is being introduced in the House and Senate next week.  It will help new farmers get started in agriculture.  It’s a jobs creator and a cost effective smart investment.  Can I count on Senator Stabenow to be a co-sponsor?

To learn more about the bill you can see the post at www.beginningfarmers.org HERE:http://www.beginningfarmers.org/beginning-farmer-opportunity-act-ask-your-legislators-to-co-sponsor-today/

Please call today or Monday!

Thanks Much,
Taylor Reid
MOFFA Policy Committee
Www.beginningfarmers.org