Sunday, December 23, 2012

Growing

As some of you know, I was working with Conway Locally Grown, CLG, in attempts to create a magazine for the organization. Everyone liked the mockup magazine that I created, however, it was decided that CLG is not ready for such a publication at this time. A little disappointing to me, since I was looking forward to running another magazine. (I was the editor of the literary/arts magazine in high school.) Despite my own disappointment, I am glad for the reason they are not ready for publication. Cody thinks that CLG might be moving towards a local food store, which was always his vision. The city of Conway seems to be leaning more towards making this happen as well.

There is an article in the Log Cabin, which begins, "The Faulkner County Cooperative Extension Service will host a panel discussion in January with the goal of connecting local farmers to restaurants and food vendors." The rest of the article can be found here: http://thecabin.net/news/2012-12-10#.UNdQNo6vY5Q.

If the connection comes to fruition, I believe this will give CLG a boost big enough to open the doors of a local food store. The article lists six venues which already include local products in their dishes. If more restaurants were to use local ingredients, or the current restaurants were to buy more produce locally, this would be an invaluable step forward in the food culture of Conway. The main problem mentioned in the article is the cost difference of buying locally. A majority of the food grown for CLG is organic, in practice if not in certification. You will always pay more for the quality. This is a choice that consumers make everyday when deciding between Great Value brand or the more expensive name-brands. What consumers have to take into account when purchasing local is that they are keeping the money in their community. Sure, you might pay a little more for locally grown lettuce, but you know that farmer is going to reinvest their money into the community, not into the big corporations like Monsanto.

I'm sure the panel would like to here from locals on this subject. Everyone is invited to attend the meeting on Jan. 22 at 1 p.m. at the Faulkner County Extension Service office, 110 S. Amity Rd., Suite 200 in Conway. If I am not working that day, I know I will be there.

Wednesday, September 19, 2012

Texture, Aroma and Flavor: A Note on Herbs and Spices

I thought that this post might compliment the 30-day recipe challenge well. In the previous post I talked about how adding news foods or recipes to your diet is a good idea. In this post, I will talk about herbs and spices, as well as cooking methods, and how they can make all the difference in a dish.

The preparation of certain foods can completely change the texture and flavor of the ingredients. The easiest example to come to mind is okra. If you boil okra, it becomes somewhat slimy and mushy, whereas if you fry or roast it the texture is crunchy and much less slimy. My favorite way to eat okra is after it has been pickled (and marinated for about a year in the jar). The vinegar makes the okra less slimy that regular boiling and softens the otherwise tough exterior of the pods. Most people I know won't eat okra unless it is cooked in gumbo, which softens the skin and takes the sliminess away since it is stew-like. Okra is definitely a food I would try many different ways before discounting. I'm not a fan of fried okra (too much grease), but today I tried roasted okra for the first time and I enjoyed it. (I am very proud to say the okra we ate today was grown organically in my garden this summer and frozen directly after being harvested.)

The main problems that I have noticed people have when trying new food relate to: flavor, texture, or aroma. All of these problems can be remedied with a different cooking method or the inclusion of different herbs and/or spices in the dish. Richard has never enjoyed vinegar or mustard. However, lately he has been eating quite a bit of Dijon mustard. He has also never enjoyed cabbage before. Imagine his surprise when I fed him blanched cabbage marinated in a Dijon mustard sauce. He has said, "my biggest problem with cabbage is that it feels like rubber." Blanching and marinating the cabbage allowed it to have a crisp texture. The Dijon mustard was mixed with garlic, vinegar, and oil, which apparently creates a flavor combination different enough from vinegar or mustard itself that Richard didn't mind it. He also ate cabbage in the Peanut Shrimp wraps we made for lunch one day last week. According to him the flavors and textures of the peanut butter and shrimp covered up the flavor and texture of the cabbage. Through these methods, I was able to convince Richard that cabbage isn't so bad after all.

When it comes to texture, the simplest way to change a food is to find a different way to prepare it. Brussels sprouts are another good example. Until recently I had only ever had Brussels Sprout from a can. Let me tell you, this is not a pleasant experience because of taste and texture (it's been too long for me to remember about aroma). However, at EcoFest two weekends ago, I had braised fresh Brussels sprouts, which were delicious. The lesson I learned was you cannot judge any vegetable from the canned version. Chef Robert suggests, "If you cannot get fresh, then go with frozen which will have a more similar texture to fresh than canned." The flavor of canned foods is just a little bit off, as well. Because you have to use salt as a preservative, canned vegetables tend to be a little salty and a little acidic, which is untrue of their fresh counterparts.

Now when it comes to flavor or aroma of any dish, you have to turn to the spices and herbs that you use. Different herbs and spices pair well with different foods as well as other herbs and spices. I have a lovely book, The Spice and Herb Bible by Ian Hemphill (2009 ed.). The author grew up on an herb farm which meant that throughout his life he was always comfortable using herbs and spices, which, as he points out, is not true for everyone. When I was growing up, my mother had only what she deemed the essential herbs and spices in our kitchen: salt/pepper (from shakers not grinders), lemon pepper, garlic powder, onion powder, bay leaves, basil, parsley, dill, red pepper, chili powder, italian seasoning, cinnamon, allspice, and pumpkin spice. Glancing at my spice rack I wonder how I ever survived on so little flavor options. I am never out of curry powder, garam masala, ginger, cloves, cilantro, turmeric, ground coriander or cumin, thyme, rosemary, mustard seed, nutmeg (whole), mint and various other selections. I have developed a love affair with spices and herbs, one that will last me a lifetime.

The Spice and Herb Bible happens to be an amazing tool which has opened my eyes to many new tastes as well (lemongrass, fenugreek, capers, cloves, etc.). The book gives a history/uses/names of each herb and spice listed, and advises on how to grow, dry, and store your own herbs and spices. It lists the main spices and herbs used in different cuisines (convenient if you have themed weeks for food). It lists complimentary flavors, the flavor group of individual herbs and spices, traditional uses and suggested quantity per pound to use on meats, veggies or grains. The book even includes recipes for some of the herbs and spices. It is an invaluable tool if you are trying to develop your flavor palette.


So, the next time you are trying to decide how to flavor a dish, maybe try looking up an herb or spice to decide whether it pairs well with the dish you are preparing and what other spices and herbs you can use in combination. I am sure wikipedia can be of help to you. Or you can splurge a little and get The Herb and Spice Bible, which is even more convenient. (Amazon has both the old and the new versions of this book: http://www.amazon.com/The-Spice-Herb-Bible-Hemphill/dp/0778801462 or http://www.amazon.com/The-Spice-Herb-Bible-Cooks/dp/0778800474 ).

30-day Recipe Challenge

As some of you know, I returned home from Europe about three weeks ago. Upon my return, I knew that I would need to keep myself busy and entertained while I searched for new job prospects. So, I decided to challenge myself to 30 days of cooking only new recipes. I knew when I started this challenge that lunch and dinner would be super simple, I usually try to have a variety of those anyways. Breakfast, however, has always been a challenge for me in the creativity department. Mark Bittman does not offer up any new breakfast ideas in his cookbook, which was fairly disappointing. However, to-date I have managed to scour the internet and my various other cookbooks and come up with new recipes for breakfast too.
The way I like to start every day: with Coffee and a Cookbook.

My two favorite breakfast creations are shown below.  Richard requested that I make grits one morning, so I made cheesy grits using gorganzola cheese and boiled corn meal. Paired with a poached egg, this was quite a delicious dish. I used poached eggs so the soft flavor of the grits wouldn't be weighed down by the oil in a fried egg. The second image is a creation of my own. I love avocado and I love finding new ways to use it. On this day, I paired avocado chunks with mango chunks and a little bit of lime juice. Then I put this mixture on top of eggs in a basket. The result was fabulous. Just a little bit tart, a little bit sweet, very creamy mixed with medium well eggs and toast. Fast, easy and definitely something I would recommend. The final picture is a meal consisting of an accidental creation and chocolate gravy. One night I was attempting to make up a banana peanut butter cookie. However, I forgot that banana can be used in place of eggs in baking, so I used both... Instead of making cookies, I made more of a banana peanut butter biscuit. However, upon trying these tasty treats I decided they would go well with chocolate gravy and make a tasty breakfast; and that they did. I believe I could recreate this recipe....but I'm not completely certain.

I & W- Cheesy grits with a poached egg

I- Eggs in a basket with avocado and mango "salsa".
I & FG- Chocolate gravy with Peanut butter banana biscuit.

So, as you can see, creating new and interesting breakfasts is not as difficult as you might imagine. Personally, I try to stay away from sweet breakfasts; however, every now and then they aren't an awful choice as long as you go easy on the sugar.

Now, on to lunch/dinner. I have a habit of using recipes for these two meals interchangeably. It has been argued that you should actually eat a heavier lunch than dinner. This makes sense considering at mid-day you need much more energy than in the evening. Nevertheless, this is a difficult concept for me, considering I was raised to have a big meal at dinnertime. This is, no doubt, a result of my parents working all day and coming home to cook the only real meal we had. I have never really gotten this out of my system. However, I have tried to make my lunches more well rounded and less light. Hence dinner and lunch have interchangeable recipes. (And often leftovers from the night before become lunch.)

MB- Rice with Broccoli, Tofu and Black Tea Sauce.
So far as dinner and lunch go, Bittman's Cookbook offers many delicious choices. I was fairly impressed when Richard and I started using this cookbook. It has many diverse recipes and several techniques I have not tried before. One recipe that hooked me on his work was Rice with Broccoli, Beef and a Black Tea Sauce. It sounds really strange, but it is really tasty. Well, I can only vouch for the flavor if you replace the beef with tofu. The flavors that bring this dish together are a cup of black tea (we used Earl Grey), ginger, garlic, red pepper, scallions and soy sauce. Somehow these flavors meld into a delicious sauce for rice or noodles. Considering it is a rice dish, this meal has the possibility of becoming very heavy. However, it was light enough that I would recommend it for lunch or dinner.

MB- Peanut Shrimp Wrap
Also shown above is another interesting recipe from Bittman. He actually recommends using tofu-sesame for this wrap, but Richard decided we should use shrimp. We also replaced the lettuce with shredded cabbage. Essentially, cook the meat you are using in sesame oil, red pepper, honey and soy sauce. Shred some carrot and either lettuce or cabbage. Chop up some tomato and scallions. Take your tortilla and spread a tablespoon of peanut butter directly on it. Then layer your protein, cabbage, carrot, tomato, and scallions. Top with a squeeze of lime juice. The peanut butter was actually quite a nice touch to this wrap. There wasn't too much so it didn't overpower the other flavors, but complimented them. The use of cabbage gave the wrap more of a crisp crunchy texture than lettuce would have, but didn't change the flavor much. All in all, I give this wrap an A+. This would make a quick and light dinner for a weeknight.

A lot of the recipes that I use as a basis for my meals come from the website foodgawker.com. If you have not discovered this website yet, and you are a food lover, you are in for a treat. This is a collection of all the best food blogs on the internet. Not all of the recipes are in English, but google can translate for you if you don't speak the language. (I was very pleased to use a French recipe for blueberry muffins the other day without having to use the translator.) You can search by category, by ingredient, by style, etc. It really is a great tool if you are looking to expand your recipe lexicon. I usually find a recipe and modify it to my own taste. With Bittman's recipes I am actually following the recipes to a T, except for the substitution of shrimp or tofu for all of the meats he suggests; however, substituting tofu is something he recommends for vegetarians.

The difference in using foodgawker and a cookbook is that you are only getting the perspective of the person writing the recipe for you. So you have to follow your own instincts about a meal. The positive aspect of using a website is that you have comments from others to read and see what substitutions or changes they've made to improve recipes. Sometimes, however, readers simply comment on how the recipe looks, not on how it tasted when they made it. Below I have posted some pictures of meals that I or Richard created using foodgawker recipes, as well as recipes that I made up (like the shrimp salad).

On the photo captions I have created a system to let you know where the recipe came from. The key is as follows:
MB- Mark Bittman
FG- foodgawker
W- other website
CB- other cookbook
I- my imagination
F- friends recipe
W- Quinoa with sweet potato, pan-fried cauliflower, cheesy bread and green beans.
F- My attempt at German pancakes....

I- Cabbage and Carrot Soup 
I- Shrimp and Spinach salad with a Lime-herb vinaigrette.
W- Spicy Dragon Soup: "Asian Get Better Soup".
FG- Peanut butter oatmeal bars- good snack or breakfast.
FG- Curry tofu, chickpeas and cauliflower
There are only 10 days left in my 30 day challenge. So far I have very much enjoyed finding new recipes every day. It's a challenge that has allowed me to buy a lot of fresh vegetables and then find something to do with them rather than planning my meals for the week. (Though if you are on a tight schedule I recommend finding new recipes and making a shopping list.) I recommend trying to challenge yourself to make new recipes for a whole month. Or even just a week. You'd be surprised what new foods you can find you enjoy (like cabbage, eggplant and brussels sprouts for me). You can also find new ways to incorporate more fresh vegetables into your meals, which is what Mark Bittman encourages as the first step towards eating like food matters.

Natural Awakening magazine printed an article last month which stated another argument for changing things up: "When children are repeatedly presented with the same foods, they don't learn to appreciate new flavors and textures, which reinforces a picky palate and a fear of unfamiliar dishes (Keith-Thomas Ayoob, registered dietitian)." They suggest  incorporating a "new-food-of-the-week meal" once every week and pairing new healthy alternatives with family favorites. A delicious substitution I have made is to use quinoa instead of spaghetti as the grain in chicken or eggplant parmesan.

I think I will try to use new recipes every day until the end of the year. This, I know, will not be as strict as my 30-day challenge because I miss some of my old favorites: fajitas, gnocchi with gouda sauce, alfredo, curry (my way), stir fry, etc. I do enjoy expanding my knowledge of recipes, though.

Saturday, September 8, 2012

Conway EcoFest 2012


I spent a very pleasant morning exploring all the different methods that organizations in Conway utilize to be more ecologically friendly. Though this event wasn't focused specifically on food, there was an agriculture section and even an Ecofest Market, which included several food-related products. It was in this market that I learned about solar ovens.

To order, contact Denise Marion at dpmari@cablelynx.com

So, what I learned was that these solar ovens were started by a company who sent the raw materials to places where people were having to cut down their forests for fuel. These original materials were something like cardboard and aluminum foil, which still may not have been commodities in the area. However, these crude versions of solar ovens allowed the communities to cook their food and keep their forests. Definitely eco-friendly. And a fascinating way to cook.

Apparently the same company eventually developed this version of the oven which is made of more durable materials. Denise, who was there to demonstrate the product, said that she bought hers in 1998 and has been cooking with is ever since. I would be curious to find out if the foods cooked in one of these taste the same as those cooked in a conventional oven. Unfortunately, these ovens cost $259 (including tax, shipping, thermometer, instructional DVD, and the oven), so I am not likely to discover this anytime soon. I can hope that some day I will, since I am sure it saves a large sum of money from the electric bill.

Later on, I came across an interesting display by UCA (the University of Central Arkansas), which you can see below. I was curious to hear how they would explain the cost of healthy food versus unhealthy food and was not too disappointed. One of the lovely ladies put it very succinctly, "With unhealthy food, you are paying for calories, whereas with healthy food you are paying for nutrients." We chatted for a bit and I think maybe they were taken aback by the answers Richard and I gave about our eating habits. They wanted to encourage us to eat more vegetables and less processed foods, but we already do. They also mentioned the local food market, Conway Locally Grown, which we have bought produce from for the past year. Then we came to sweets and they asked whether we ate ice cream. At the mention of ice cream, Richard was proud to tell them that there is a brand of ice cream which you can buy at Kroger and it contains only the following ingredients: Cream, Nonfat Milk, Sugar, Vanilla, Vanilla Bean. The brand is Turkey Hill and I highly recommend their Vanilla Ice Cream. Of course the girls decided that since we eat healthy most of the time, a little snack of decent ice cream wasn't such a bad thing, an opinion which Mark Bittman shares. I've been actually reading the Food Matters Cookbook. One of the first points that Bittman makes is that you don't have to be religious about your eating habits. As long as you take a first step in the right direction, by adding more vegetables and reducing the amount of meat in your diet, then you are helping the environment and your body. But, more on this topic later.

The one thing that threw me off about the UCA display was that they only talk about the literal cost of food. There was no mention of the ecological cost of processed foods. I suppose it's easier to grab people's attention if you don't go into too many topics at once though. All in all, I enjoyed the display and the enthusiasm the girls had in trying to tell us better ways to eat.

Further on in the agriculture section of EcoFest, I found a cooking demonstration by Chef Robert Hall, who works for the Rockefeller Foundation. When Richard and I walked up he was sautéing bacon and talking about pork consumption in the U.S., "The way they are raised today, it is pretty safe to eat pork medium or rare. This wasn't true twenty years ago." I was curious to know whether this was because of the mass amount of antibiotics pumped into the pigs systems, but I held my tongue on that. The demonstration was of how to cook braised brussels sprouts. Personally, I have only eaten brussels sprouts once in my life. This was from a can when I was much younger and I despised them. However, I have developed a much larger taste pallet in the last few years and it now encompasses many things I did not enjoy as a child, including: all manner of squash, cabbage, salmon, tilapia, mango, and probably many others. So, I decided to give the brussels sprouts a try. Besides, Chef Robert was discussing how most people only have tried mushy ones that had been frozen or canned. Apparently he advocates only using fresh vegetables if one can help it. I have to say, I think I will add brussels sprouts to my list of acquired tastes because they were quite delicious. 


While we were waiting on the brussels sprouts to absorb the Chardonnay and chicken broth, I asked him a question about taste, "Do you, as a chef, find that there is a difference in taste as far as organic versus non-organic?" His answer was fairly surprising considering all I have read on this topic. "A chicken is a chicken is a chicken. A tomato is a tomato is a tomato. In a blind taste test, I do not think that anyone could tell you a difference between a meal made from organic food versus non-organic." At first, I wanted to criticize his opinion on the matter. However, upon reviewing my knowledge of food and cooking, I have to admit I believe he is right. As he said, "you cannot taste the fertilizers and pesticides." The difference in taste does not come from how the food was grown as much as from when it was harvested versus when it reached the table. A tomato that was grown and picked locally, at a time when it was ripe, will be much more flavorful than a tomato that was shipped 1500 miles and therefore picked before it was ripe. Another point that Bittman points out in his book is that buying local foods is better for the environment. He states that buying local does not mean you have to buy organic, the saved shipping/fuel cost will be better for the environment. I would like to add that it is also better for the taste.

Chef Robert went on to say that he was neutral in the discussion of whether to use organic or non-organic products. However, if you are considering the debate, there are many other things that one must take into account. "It comes down to what do you want to put into your body." Which is the plain truth.  If you buy non-organic produce then you are putting food into your body that is covered in chemicals and washed with chemicals and grown using soil that is fertilized with chemicals. (A note here: By non-organic produce, I don't necessarily mean produce that is not USDA certified organic because I know how difficult it is for some farms to get this label.) When it comes to animal products, it is a choice of whether you want to eat an animal who was pumped full of antibiotics and was fattened for slaughter on a diet that they should not be fed. However, this is a discussion better saved for another post.

Chef Robert stated, "When it comes to price, say an organic product is $400/lb [I'm sure he meant $4] and non-organic is $2.50/lb, if the choice is about taste there is no discernible difference between the two." This was the answer I was curious to know and I was glad that he gave it openly.

Locations of the farms of CLG.
I only briefly stopped by the Conway Locally Grown table because as I mentioned earlier I have been involved with the organization for over a year. However, for those of you who don't know about it, here are some details. Conway Locally Grown (CLG) is an online farmer's market for the Conway area. The picture above depicts the location of the farms that sell their products through CLG. A good number of the farms raise their products organically (and free-range for animals). Each farm gives a description of their products so you can decide who to order from. The website for CLG is conway.locallygrown.net. There is a $25 yearly membership fee which is added to your third order if you have not used them before, and your first order every year after the first. You get products that are local, in season and always delicious. They have meat, eggs, cheese, fruit, vegetables, coffee, and even some prepared foods such as breads, trail mix, salsa, jams, etc. They even have other products like soaps, lotions, bouquets, and trinkets. You place your order online between Sunday evening and Tuesday evening, then you pick up the order and pay for it the following Friday between 4p.m. and 6p.m. at St. Peter's Episcopal Church. I highly recommend using CLG for your weekly produce needs for many reasons, including that you get to know your farmers, many of whom are volunteers every friday. 

Also at this tent today was the members from La Lucha Space. I even met the manager of the Urban Farm Project, whose name I cannot remember to save my life...Apparently she doesn't think that their operation is considered legitimate enough to merit mentioning in newspapers or magazines yet. I was very glad to tell her that 501 Life will be featuring information about the Urban Farm Festival occurring next Saturday behind the Faulkner County Library (from 5:30p.m. - 8p.m.) on their website and in their newsletter. I hope to be more active with the La Lucha Space activities this year. You can find out more information about them at http://laluchaspace.com/. 

Some non-food related organizations that caught my eye are displayed below. I enjoyed meeting the alpacas whose fur made the softest stuffed bear I have ever felt. This table was also selling spun alpaca wool and products made from said wool. I learned that you only shear an alpaca once a year and that their first coat is always the best.

I also enjoyed the bug lady, Nancy, who is a nurse and creates these nifty crafts in her free time. Apparently this hobby started because she wanted to find a use for the hemostats that nurses throw away. The main bodies are all made form recycled materials of a wide variety; the wings and antenna are made of copper. 

Below the pictures I have listed the contact information for both if you would like to purchase products from them.
Deborah Shannon- Sweet Clover Alpaca
sweetcloveralpaca.openherd.com

Nancy's Bugs
medinainar@gmail.com


Thursday, September 6, 2012

Introductions

Never before have I written a blog that I wanted to change others lives. But I hope that my future readers will be able to empathize with what I write in this blog.

My plan is to use this blog as a tool to inform readers about local food events in the Conway, Arkansas area. It is also my wish to use it as a place to review books that deal with the topic of food. I will have discussions on food related topics, such as the Slow Food Movement. It is my hope that my readers will comment on these events, book reviews and discussions to input their own thoughts. I would be especially interested to hear from you if you have read the books I review. Or if you have studied the topics that I choose to cover.

I plan to base my opinion on personal research into the agriculture industry of the Unites States. If I present a statement as fact, I plan to have a reference, which you can use to find such statements in their original context. However, much of what I write will be opinion based on my research or opinion stated by others, such as former professors or book authors. If you choose to participate in a discussion, I would appreciate that you would back up your statements of facts with references, as well. Or if something is an opinion and you wish to comment, I hope that you will fully explain your position and not simply state an opinion without presenting your argument with evidence from your own experience.

That being said, I hope that you enjoy reading my blog and will share it with your friends/family. I hope that it can inspire your lives in some way.

The title of my blog comes from a book I recently picked up: The Food Matters Cookbook. It also stems from my love of the Slow Food Movement, which has a similar mantra. The point that both Carlo Petrini and Mark Bittman would both agree on is that we have to adjust our lives to include better food and we have to inform ourselves about what that constitutes. Owing to the fact that I live in Conway, Arkansas, this blog will be focused around this area of the United States. I have found that the general community of Conway is not well-informed on the events involving food in the area. It is my hope that I can remedy this somewhat by sharing news of food events that are happening in the community.

Specifically, in the next two weeks there are a couple of events that might interest you:
-September 8th brings with it EcoFest at Laurel park from 10a.m. - 4p.m.
-September 15th brings the second annual Urban Farm Festival behind the Faulkner County Library starting at 5:30p.m. and ending at 8p.m.
             -Events include a potluck, so bring your favorite dish to share!
             -To get involved, email: info@fcurbanfarmproject.org