Lunch: leftover cornmeal blueberry pancakes with maple syrup
Dinner: delicious quiche! - wheat flatbread crust (buttered pan), tomatoes, onion, garlic, chard, herbs, eggs, and milk; side of sauteed potatoes
Snack: cornbread with honey
Sunday, October 31, 2010
Food Log 10/31/10
Breakfast: pumpkin pie with honey
Lunch: leftover cornmeal blueberry pancakes with maple syrup
Dinner: delicious quiche! - wheat flatbread crust (buttered pan), tomatoes, onion, garlic, chard, herbs, eggs, and milk; side of sauteed potatoes
Snack: cornbread with honey
Lunch: leftover cornmeal blueberry pancakes with maple syrup
Dinner: delicious quiche! - wheat flatbread crust (buttered pan), tomatoes, onion, garlic, chard, herbs, eggs, and milk; side of sauteed potatoes
Snack: cornbread with honey
Meat Controversy
There is much present-day debate concerning the environmental implications of meat-eating. Many vegetarian or vegan activists argue that consuming meat is detrimental to the earth, is cruel treatment to animals, and is unnecessary for human nutrition. Some would go as far as to say that humans are healthier without meat in their diets. On the other hand, there are perhaps alternative meat sources that utilize more environmentally sustainable practices and treat animals humanely. I intend to analyze the environmental implications of meat eating, the animal welfare issues involved in meat production, and the human health and nutrition components of meat consumption.
Conventional meat production takes a heavy toll on the health and welfare of animals. Meat production is a complicated process and is not thoughtfully considered when purchased in neat, clean packages at the supermarket. The reality of meat-eating is much messier, involving the unsustainable production of feed, the deplorable living conditions of livestock, the widespread use of antibiotics to fight animal infection, and finally the slaughtering of these creatures (Foer, 2009; Weber, 2009). Problems first arise as animals are crammed into tight spaces, to put it mildly – approximately 33,000 chickens in a 45 by 490 ft. shed is difficult to comprehend (Foer, 2009). The animals are fed grains they cannot biologically process in as high of quantities as they can possibly consume, and are prohibited from moving (due to their tight confinement) to produce the “tastiest” possible meats (Foer, 2009). These conditions cause great harm to animal health, resulting in a host of deformities, diseases, and stresses that are dealt with the use of drugs: an astounding 84% of all antimicrobials including antibiotics used annually in the United States are consumed by animals in meat production (Foer, 2009; Weber, 2009). Consequently, when eating conventional meats, one must keep in mind that antibiotics (having treated a variety of diseases), as well as a wide range of additives, flavorings, and “fillers” are simultaneously ingested, and make up what is widely considered “meat” (Foer, 2009).
While the animal welfare issues of conventional meat production are obvious, the environmental implications are more obscure. The resulting harm to the earth is overwhelming; in fact, nearly one-third of the land surface of the planet is dedicated to livestock (Foer, 2009). On a global scale, conventional meats, including beef, poultry, pork, dairy, and farmed seafood are the number one cause of global warming resulting from the food system (Weber, 2009). Further, to combat unhealthy living conditions, more than two million pounds are sprayed per year on animals and even more in their cages (Weber, 2009). Further, livestock ingest roughly half of all the grains grown in the United States, consequently consuming greater than fourteen billion pounds of chemical fertilizers and more than 174 million pounds of pesticides (Weber, 2009). These insecticides, fertilizers, and pesticides all require enormous amounts of energy to produce and are major causes of global warming themselves, while they also destroy surrounding environments through their heavy usage (Weber, 2009). The environmental implications of meat production are complicated and overwhelming – I have not even begun to scratch the surface of issues surrounding animal welfare and environmental harm associated with the consumption of conventional meats.
The nutritional elements of meat are also a topic of debate. The United States government recommends citizens to consume fat-free or low-fat milk and milk products, as well as lean meats, poultry, and fish (Centers, 2009). Meat offers a variety of nutrients that are important to healthy bodily functioning, including protein, iron, zinc, and B-vitamins (Meat, 2010). Many meats are sources of “complete proteins,” meaning that they contain all the essential amino acids needed by the human body, while other protein sources like beans and nuts are considered “incomplete” (Meat, 2010). As a result, meat is a nutritionally sound energy source as it provides proteins needed by the body to build, repair, and maintain body tissues and synthesize hormones and enzymes (Meat, 2010). On the other hand, excessive meat consumption leads to higher body mass and cholesterol, especially when derived from conventional sources that are higher in fat and calories (Key, 1999). Likewise, the essential proteins and nutrients provided by meat can be found in plant sources; although it would be more difficult, one can achieve optimal nutrition without meat in the diet, as long as nutrients are carefully considered and appropriate foods are chosen to meet dietary needs (Key, 1999). In this sense, meat is a healthy nutrient-rich food in appropriate portions, but is not a crucial element of a well-rounded diet if careful planning is undertaken.
Taking into account the animal welfare, environment, and nutrition issues surrounding the meat “controversy,” I have been struggling as to whether or not I want to continue eating meat. On the one hand, it tastes delicious, and is nutritionally beneficial, while on the other, it is not absolutely necessary, and has a host of implications associated with its consumption. My research has caused me to discover that meat-eating goes beyond human nourishment; there are environmental, cultural, and spiritual associations that I am just beginning to uncover. I have decided that for the duration of my project I will continue to eat meat from local organic sources. I am in favor of these practices because the animals are given appropriate diets and treated ethically, impacting the environment minimally, and these farmers provide meat that is lower in fat and calories and optimal for human health. I also enjoy supporting local businesses and meeting farmers. I have found that I can literally taste the difference in these meats, as they tend to be a little tougher and more “rugged,” which is a quality I have come to love. As I continue to study this controversy, I will explore my feelings toward meat-eating, and evolve accordingly.
Works Cited
Centers for Disease Control and Prevention. (2009). “Nutrition for Everyone.” Retrieved from
Foer, J. (2009). Eating Animals. New York: Bay Back Books.
Key, T., Davey, G.K., and Appleby, P.N. (1999). “Health Benefits of a Vegetarian Diet.”
Proceedings of the Nutrition Society, v. 58. Pgs. 271-75.
Meat Poultry Nutrition. (2010). “Protein and Health: Your Body Depends on It.” Meat Poultry
Nutrition. October 31, 2010. Retrieved from <http://www.meatpoultrynutrition.org/ht/d/sp/i/26062/pid/26062>.
Weber, K., ed. (2009). Food, Inc.: How Industrial Food is Making Us Sicker, Fatter, and Poorer
– and What You Can Do About It. New York: Public Affairs.
A deeper look at Salt
A discrepancy that I had at the start of my project was whether or not I should be eating salt. I wanted to have only one "exception" to my 100 mile radius rule, and I chose organic, fair-trade tea for several reasons. First, I wanted to have a source of caffeine for long nights of studying and working early in the morning. I am pleased with my decision because I'm very sensitive to caffeine, and coffee is more than I need. In addition, tea has more flavor selection than coffee, and I can also enjoy it at night in decaffeinated varieties. Likewise, by purchasing fair-trade organic tea, I'm still supporting environmentally sustainable practices that are beneficial to actual farmers.
The question still lingered, however, with respect to salt. I was adamant that I shouldn't be consuming any other product that cannot be found within 100 miles of Allegheny College, which ruled out sea salt from the start. My friends and family were extremely helpful and encouraging, and researched various salt mines from within my radius. The problem, however, was that most salt mines were empty from historical ages of use. Small mines were primary sources of salt in ancient times; salt references are even found in the Bible, in which salt is considered a valuable commodity (Morton, 2010). Salts were used not only for culinary purposes, but it was also a crucial preservative as well as an industrial and economic product (Salt Works, 2010). For example, salt was a necessary element in processes like pottery-making, while often acting as a form of money for ancient civilizations, and simultaneously an important component of religious rituals (Salt Works, 2010). The variety of human uses for salt is virtually limitless. Further, humans from past centuries pursued game and wildlife not only for their meat, but also because animals made trails to salt “licks,” and salt could be found by following herds (Morton, 2010). Native Americans also obtained salt from boiling brine from salt springs, or allowing it to evaporate in hotter climates (Salt Works, 2010). Early settlers adopted these practices, while refining the process to obtain a more desirable product (Salt Works, 2010). I was surprised by the heavy dependence humans have historically had on salt, and I feel it adds a deeper, rich layer of analysis to my project, since I am forced to separate from the human-salt relationship.
The question still lingered, however, with respect to salt. I was adamant that I shouldn't be consuming any other product that cannot be found within 100 miles of Allegheny College, which ruled out sea salt from the start. My friends and family were extremely helpful and encouraging, and researched various salt mines from within my radius. The problem, however, was that most salt mines were empty from historical ages of use. Small mines were primary sources of salt in ancient times; salt references are even found in the Bible, in which salt is considered a valuable commodity (Morton, 2010). Salts were used not only for culinary purposes, but it was also a crucial preservative as well as an industrial and economic product (Salt Works, 2010). For example, salt was a necessary element in processes like pottery-making, while often acting as a form of money for ancient civilizations, and simultaneously an important component of religious rituals (Salt Works, 2010). The variety of human uses for salt is virtually limitless. Further, humans from past centuries pursued game and wildlife not only for their meat, but also because animals made trails to salt “licks,” and salt could be found by following herds (Morton, 2010). Native Americans also obtained salt from boiling brine from salt springs, or allowing it to evaporate in hotter climates (Salt Works, 2010). Early settlers adopted these practices, while refining the process to obtain a more desirable product (Salt Works, 2010). I was surprised by the heavy dependence humans have historically had on salt, and I feel it adds a deeper, rich layer of analysis to my project, since I am forced to separate from the human-salt relationship.
The other issue I encountered with local mines was that the salts are used to make processed products like road salt. Further, they are treated with chemicals or blended with salts from other sources. For example, magnesium carbonate was formerly added to household culinary salts as an anti-caking agent, but has now been widely replaced by calcium silicate (Morton, 2010). The mining of processed salts, however, is surprisingly similar to ancient methods of salt production. The three methods include solar evaporation, vacuum evaporation, and rock salt mining (Morton, 2010). In solar production, salt water is captured in shallow ponds, and the sun evaporates the water to form salt (Morton, 2010). This method is only feasible in warm climates where evaporation exceeds precipitation, and would not apply to northwestern Pennsylvania. Vacuum evaporation, on the other hand, uses steam heat in large commercial vacuums to evaporate salt brines, creating what is considered by Morton Salt Company to be their highest quality, purest salt (Morton, 2010). This method also involves mining and processing, and seems to use a great deal of energy in its production, while rock salt mining is similar to that of coal, in which miners enter shafts and manually remove salt deposits (Morton, 2010). Taking into account the vast energy usage and processing of salts, I am happy to have removed this element from my diet.
An important component of this project for me is health and nutrition. I want to prove that this diet is optimally healthy and accessible for the public at large. If I found that I was physically suffering from my lack of salt intake, I intended to modify my standards so that I could include some salt in my diet. In the first few weeks of my project, I felt this was going to have to be necessary. I was often feeling light-headed, dizzy, and weak, and I attributed it to a lack of sodium. The results of excessive sodium intake are well-known, as occurrences of hypertension and stroke have dramatically increased in the United States, but the affects of a lack of sodium are seldom considered (“Salt,” 2004). Sodium is present in every bodily fluid, and is essential for maintaining a proper balance of fluids (“Salt,” 2004). Further, sodium allows the generation of electrical impulses to occur in nerves and muscles, as well as in gradients across cells enabling the uptake of nutrients (“Salt,” 2004). For these reasons, sodium is an essential component of the human diet in small doses (“Salt,” 2004). Salt is the most prominent form of sodium for human nutrition, while other food additives including monosodium glutamate (a flavor enhancer), sodium saccharin (a sweetener), sodium nitrate (a preservative), sodium ascorbate (an antioxidant), and sodium bicarbonate (baking soda) are all major sources of sodium as well (“Salt,” 2004). Unfortunately, these are all elements I cannot include in my local diet. Finally, salt is an important source of iodine (“iodized salt”), and is important for this nutritional element as well.
An important component of this project for me is health and nutrition. I want to prove that this diet is optimally healthy and accessible for the public at large. If I found that I was physically suffering from my lack of salt intake, I intended to modify my standards so that I could include some salt in my diet. In the first few weeks of my project, I felt this was going to have to be necessary. I was often feeling light-headed, dizzy, and weak, and I attributed it to a lack of sodium. The results of excessive sodium intake are well-known, as occurrences of hypertension and stroke have dramatically increased in the United States, but the affects of a lack of sodium are seldom considered (“Salt,” 2004). Sodium is present in every bodily fluid, and is essential for maintaining a proper balance of fluids (“Salt,” 2004). Further, sodium allows the generation of electrical impulses to occur in nerves and muscles, as well as in gradients across cells enabling the uptake of nutrients (“Salt,” 2004). For these reasons, sodium is an essential component of the human diet in small doses (“Salt,” 2004). Salt is the most prominent form of sodium for human nutrition, while other food additives including monosodium glutamate (a flavor enhancer), sodium saccharin (a sweetener), sodium nitrate (a preservative), sodium ascorbate (an antioxidant), and sodium bicarbonate (baking soda) are all major sources of sodium as well (“Salt,” 2004). Unfortunately, these are all elements I cannot include in my local diet. Finally, salt is an important source of iodine (“iodized salt”), and is important for this nutritional element as well.
Taking into account the essential nature of sodium in the human diet, I do not think my local foods diet could be maintained without the addition of salt. I feel that I will be able to complete my three month “trial” without any adverse health effects, but it could not be sustained for the rest of my life. I thought that I would get used to not having any salt in my diet, but I find that I still yearn for its flavor. For example, I made chicken soup last week that was delicious, but the lack of salt was truly evident and would have been greatly enhanced by even a small addition of salt. It has been interesting, however, to experience common flavors (in the case of my soup, the blend of carrots, onions, chicken, and broth) without the “cloud” that salt creates in masking them, though I do not feel the flavors are “better” without salt. I feel that my project has been important, however, in identifying the massive excess of salt in the American diet. It has been incredibly difficult to locate foods that contain no salt, without even taking into account the added salts for flavor. My project has proven that not only are salts in this quantity not necessary for nutrition, but they are also relied upon too heavily for flavor. I have eaten a wide variety of delicious foods for the last two months without any salt whatsoever, and this should be considered as a healthy option especially for those with hypertension. Finally, considering the environmental implications of salt production, I feel that salt consumption should be done minimally, in accordance with the small doses needed for optimal nutrition. I am happy to have removed salt from my diet for my three-months of strictly local foods, but I intend to locate a salt source that utilizes minimal processing for my personal consumption after December 1st has arrived.
Works Cited
Morton Salt. (2010). “Salt Through the Ages.” Morton Salt. October 31, 2010.
<http://www.mortonsalt.com/saltfacts/salt_history.htm>.
*Given the nature of this source, I took their information “with a grain of salt,” in order to eliminate potential bias for their product.
“Salt (sodium chloride), and how it affects your health.” (Sep. 12, 2004). Medical News Today.
October 31, 2010. < http://www.medicalnewstoday.com/articles/13273.php>.
Salt Works. (2010). “History of Salt.” Salt Works. October 31, 2010.
Food Log 10/30/10
Breakfast: grapes, flatbread with honey
Lunch: omelette with eggs, green pepper, tomato, onion; flatbread, grapes
Dinner: salad with lettuce, tomato, carrots, beef burger patty
Snack: pumpkin pie with honey
Lunch: omelette with eggs, green pepper, tomato, onion; flatbread, grapes
Dinner: salad with lettuce, tomato, carrots, beef burger patty
Snack: pumpkin pie with honey
Saturday, October 30, 2010
Fall fun
Last night, I had a wonderful Friday evening with one of my roommates, Abby. Neither of us felt like putting on Halloween costumes and going to bars (although we may be more inspired tonight), so we rented some scary movies and snuggled in our living room. I made my best pumpkin pie yet - for real this time, they just keep on getting better! - and some chai tea with milk, and it couldn't have been more cozy. It was a perfect autumn evening with one of my best friends, and allowed me to fall in love a little deeper with my project.
Food Log 10/29/10
Brunch: blueberry cornmeal pancakes with maple syrup
Dinner: ultimate "sandwich" - flatbread, lettuce, tomato, onion, banana pepper, beef burger from Grabski's, topped with an egg
Snack: pumpkin pie and chai tea with milk
Dinner: ultimate "sandwich" - flatbread, lettuce, tomato, onion, banana pepper, beef burger from Grabski's, topped with an egg
Snack: pumpkin pie and chai tea with milk
Thursday, October 28, 2010
Kitchen adventures
Yesterday, I stewed a chicken from Pollard Farm, just outside of town. My chicken was small, and Pollard Farm's chickens are meant to be stewed because they are retired hens - if one were to roast one, the meat would be too tough to eat. I simmered my chicken for about an hour, then proceeded to cut it, let it boil, cut it some more, etc., until I cut all the meat from the bones. This process was a little tedious; I would compare it to eating crabs, as in a lot of effort for not much payback, while the end result is very worthwhile. Nevertheless, it made a delicious broth, to which I added chard, cabbage, spelt (as a noodle substitute), carrots, onion, and half a jalapeno. My soup is delicious - a touch of salt might be all that it lacks. I'm also thrilled because I made a TON - I had enough for lunch and dinner yesterday, dinner tonight, 4 tupperwares to put in the freezer, and a GALLON of leftover broth that I can use in other cooking endeavors.
I also made my best pumpkin pie yet! I found that by roasting my pumpkin the meat will peel away from the skin, which makes my life a thousand times easier, and it results in the wasting of less pumpkin. Also, it gives my pie the texture one would expect from pumpkin pie. With some added honey, my pumpkin on flatbread crust is the perfect fall snack, encompassing the essence of the autumn season.
This weekend, I'm eager to make a casserole and a quiche. I'll report my results!
I also made my best pumpkin pie yet! I found that by roasting my pumpkin the meat will peel away from the skin, which makes my life a thousand times easier, and it results in the wasting of less pumpkin. Also, it gives my pie the texture one would expect from pumpkin pie. With some added honey, my pumpkin on flatbread crust is the perfect fall snack, encompassing the essence of the autumn season.
This weekend, I'm eager to make a casserole and a quiche. I'll report my results!
Food Log 10/28/10
Breakfast: hard boiled egg, grapes
Lunch: sweet potato, pumpkin pie
Dinner: chicken soup, pumpkin pie, hardboiled eggs
Lunch: sweet potato, pumpkin pie
Dinner: chicken soup, pumpkin pie, hardboiled eggs
Food Log 10/27/10
Breakfast: blueberry cornbread with honey, chai tea with milk
Lunch: chicken soup and pumpkin pie
Dinner: same as lunch!
Lunch: chicken soup and pumpkin pie
Dinner: same as lunch!
Tuesday, October 26, 2010
Food Log 10/26/10
Breakfast: chai tea with milk
Lunch: grapes, carrots, flatbread, honey
Dinner: potatoes, onion, chard, broccoli, and jalapeno sauteed in butter and topped with scrambled eggs
Snack: blueberry cornbread with maple syrup
Lunch: grapes, carrots, flatbread, honey
Dinner: potatoes, onion, chard, broccoli, and jalapeno sauteed in butter and topped with scrambled eggs
Snack: blueberry cornbread with maple syrup
Monday, October 25, 2010
Food Log 10/25/10
Breakfast: grapes
Lunch: sandwich with flatbread, poached eggs, lettuce, banana pepper, broccoli, and carrot; chai tea with milk
Dinner: spaghetti squash with garlic and green tomatoes
Snack: flatbread with maple syrup
Lunch: sandwich with flatbread, poached eggs, lettuce, banana pepper, broccoli, and carrot; chai tea with milk
Dinner: spaghetti squash with garlic and green tomatoes
Snack: flatbread with maple syrup
Sunday, October 24, 2010
Fun with my girlfriends
I went to Pittsburgh Saturday morning for one of my best friends, Jackie, in honor of her bridal shower and bachelorette party. I'm lucky enough to be one of her bridesmaids and got to help plan both of these events, and they turned out perfectly. Friday night (as you can see from earlier posts) I was grumpy and sad about staying in to cook and prepare for the weekend, but it ended up being very worthwhile. I was completely prepared for all of Saturday's events and had a blast!
I suspected that there would be lots of delicious goodies both at the shower and for the bachelorette party, so I packed accordingly. I took pumpkin pie and extra flatbread and honey that were easy to munch on while all the other women ate their cake. I also tried to bring more "finger foods" for the evening, in lieu of chips, dips, etc., so I brought hard boiled eggs, veggies, and grapes to satisfy my cravings. Although it was a little difficult to resist the buffalo chicken dip, I was pleased with myself for having "prepared for the worst."
Another important aspect of the day and evening was alcohol, of course. I came prepared with a half gallon of my hard cider, and it turned out perfectly. I enjoyed the party as much as the rest of the girls and took my cider to the bars, and I'm pretty sure it tasted better than any of their beers!
Throughout the day and night, people were very curious why I was eating and drinking different things, which sparked a lot of conversation about my project. I tend to be on the shy side of this - I don't like the attention drawn to me, and I'm always worried I'll come off as being "elitist" or "snobby" when I say I'm only eating organic local foods. I was able to talk about my project without hesitation, however, because everyone was so positively interested in what I'm doing. They asked tons of questions and are interested in pursuing similar goals. It was great to be able to guide people in their eating decisions, and I was flattered at the "role model"
position I'd assumed. Overall, the day and night couldn't have been more perfect, and I will consider it an event that marks my project's success.
I suspected that there would be lots of delicious goodies both at the shower and for the bachelorette party, so I packed accordingly. I took pumpkin pie and extra flatbread and honey that were easy to munch on while all the other women ate their cake. I also tried to bring more "finger foods" for the evening, in lieu of chips, dips, etc., so I brought hard boiled eggs, veggies, and grapes to satisfy my cravings. Although it was a little difficult to resist the buffalo chicken dip, I was pleased with myself for having "prepared for the worst."
Another important aspect of the day and evening was alcohol, of course. I came prepared with a half gallon of my hard cider, and it turned out perfectly. I enjoyed the party as much as the rest of the girls and took my cider to the bars, and I'm pretty sure it tasted better than any of their beers!
Throughout the day and night, people were very curious why I was eating and drinking different things, which sparked a lot of conversation about my project. I tend to be on the shy side of this - I don't like the attention drawn to me, and I'm always worried I'll come off as being "elitist" or "snobby" when I say I'm only eating organic local foods. I was able to talk about my project without hesitation, however, because everyone was so positively interested in what I'm doing. They asked tons of questions and are interested in pursuing similar goals. It was great to be able to guide people in their eating decisions, and I was flattered at the "role model"
position I'd assumed. Overall, the day and night couldn't have been more perfect, and I will consider it an event that marks my project's success.
Food Log 10/24/10
Breakfast: grapes, cornbread with honey
Lunch: pumpkin pie
Dinner: omelette with chard, green pepper and jalapeno, flatbread, maple candy
Lunch: pumpkin pie
Dinner: omelette with chard, green pepper and jalapeno, flatbread, maple candy
Food Log 10/23/10
Breakfast: chai tea with milk
Lunch: burger with flatbread and lettuce, grapes, flatbread with honey
Dinner: hard-boiled eggs, carrot, flatbread, honey, pumpkin pie
Lunch: burger with flatbread and lettuce, grapes, flatbread with honey
Dinner: hard-boiled eggs, carrot, flatbread, honey, pumpkin pie
Friday, October 22, 2010
Homecoming depression and Frequently Asked Questions
First of all, I just discovered the comments section of my blog. I don't get notified when I receive comments, and just had the pleasure of reading them all now. Thank you so much for your encouragement, I appreciate it soo much! Tonight was the perfect time for me to discover it...it's homecoming weekend at Allegheny, which means alumni, parties, and fun. It's also the weekend of a close friend's bridal shower and bachelorette party in Pittsburgh, for which I have to leave early tomorrow morning. As a result, I'm staying in tonight doing my weekend's worth of cooking. I've been feeling down because I have feel secluded and missing out on the fun; I feel like my senior year is flying by and I'm not enjoying it to the fullest (because I'm usually stuck in the kitchen, or doing work, or secluding myself on purpose to avoid feeling left out and dealing with temptation). I even fought with my boyfriend when he told me I'm not missing out, that I'm going to look back on these few months with pride and fond memories, and my response was "You have no idea!!!!" which is just silly. When I came on to write my daily food log, I was incredibly encouraged by reading comments. It reminded me that I actually love what I'm doing, that I'm passionate about the results of this project, and that life isn't about being drunk at bars. So again, thank you for your comments, I love to hear your feedback, and I feel much more centered having read them.
Another thing I'd like to offer is answers to some "frequently asked questions." I'll add to this list with time, but for now these are questions I am often asked:
"How do you feel?"
Physically, I'm healthy as a horse, and I'm not lying or embellishing. I thought the lack of salt was going to hurt me, and I think it did in the beginning. It took me a while to adjust; I often felt light-headed, weak, and dizzy, but I don't feel like that anymore (unless I don't eat for a long time). I exercise regularly and eat well, which are keys to a healthy lifestyle. Another interesting fact is before this year, since I arrived at Allegheny as a freshman, I had not gone a fall semester without getting a sinus infection. I've always had "bad" sinuses, and ALWAYS got sick when fall came. This semester I've surprisingly stayed illness-free (hopefully I'm not jinxing myself!). Plus, I've stayed healthy without taking any vitamins or medicines (those aren't local). So I'm not lying when I say I feel great. Emotionally, my project has had its highs and lows, but overall I'm satisfied and proud of my dedication.
"Do you ever cheat?"
This question always makes me laugh. My best friend since I was 2 years old, Kali, has always been on the mischievious side...when I visited her over fall break, she said "Moll, why don't you just put salt on that? No one would ever know!". And it's true that I could cheat and no one would know, but I would only be hurting myself. If I cheated, I would feel terrible and disppointed in myself. So no, I have not cheated and will not consume anything that is not local and organic until December 1st.
"What's the first thing you'll eat when you're done?"
This I've given lots of thought. My project isn't just a 3 month diet, it's a lifestyle that I have every intention of maintaining, but without such strict rules. I'm a little surprised about the things I miss the most. I thought I would crave McDonalds or something crazy, but I think I would puke my guts out if I had anything along those lines. Instead, I can't wait to drink coffee - I have no idea why, I've never been a huge coffee-person and tend to prefer tea, but I am so eager for a hot cup of coffee the morning of December 1st (fair trade organic coffee will definitely be added to my diet then!). I also miss some baked goods like bagels and breads...cornbread and flatbread are great, but I'm looking forward to having some more carbohydrate variety. Finally, I miss 2 of my absolute favorite things, which I totally anticipated - wine and cheese. I haven't been able to find local wine made from organic grapes that has no preservatives, etc. Likewise, I can't find cheese that has no salt or acids, and I can't make my own without these important ingredients. I'm eager to have them back in my life, and my roommates and I have already decided that we'll be having a wine-and-cheese party the first weekend in December!
Another thing I'd like to offer is answers to some "frequently asked questions." I'll add to this list with time, but for now these are questions I am often asked:
"How do you feel?"
Physically, I'm healthy as a horse, and I'm not lying or embellishing. I thought the lack of salt was going to hurt me, and I think it did in the beginning. It took me a while to adjust; I often felt light-headed, weak, and dizzy, but I don't feel like that anymore (unless I don't eat for a long time). I exercise regularly and eat well, which are keys to a healthy lifestyle. Another interesting fact is before this year, since I arrived at Allegheny as a freshman, I had not gone a fall semester without getting a sinus infection. I've always had "bad" sinuses, and ALWAYS got sick when fall came. This semester I've surprisingly stayed illness-free (hopefully I'm not jinxing myself!). Plus, I've stayed healthy without taking any vitamins or medicines (those aren't local). So I'm not lying when I say I feel great. Emotionally, my project has had its highs and lows, but overall I'm satisfied and proud of my dedication.
"Do you ever cheat?"
This question always makes me laugh. My best friend since I was 2 years old, Kali, has always been on the mischievious side...when I visited her over fall break, she said "Moll, why don't you just put salt on that? No one would ever know!". And it's true that I could cheat and no one would know, but I would only be hurting myself. If I cheated, I would feel terrible and disppointed in myself. So no, I have not cheated and will not consume anything that is not local and organic until December 1st.
"What's the first thing you'll eat when you're done?"
This I've given lots of thought. My project isn't just a 3 month diet, it's a lifestyle that I have every intention of maintaining, but without such strict rules. I'm a little surprised about the things I miss the most. I thought I would crave McDonalds or something crazy, but I think I would puke my guts out if I had anything along those lines. Instead, I can't wait to drink coffee - I have no idea why, I've never been a huge coffee-person and tend to prefer tea, but I am so eager for a hot cup of coffee the morning of December 1st (fair trade organic coffee will definitely be added to my diet then!). I also miss some baked goods like bagels and breads...cornbread and flatbread are great, but I'm looking forward to having some more carbohydrate variety. Finally, I miss 2 of my absolute favorite things, which I totally anticipated - wine and cheese. I haven't been able to find local wine made from organic grapes that has no preservatives, etc. Likewise, I can't find cheese that has no salt or acids, and I can't make my own without these important ingredients. I'm eager to have them back in my life, and my roommates and I have already decided that we'll be having a wine-and-cheese party the first weekend in December!
Food Log 10/22/10
Brunch: cornbread with honey, omelette with eggs, chard, and peppers
Dinner: burger on flatbread with lettuce, maple candy, chai tea with milk
Snacks: pumpkin pie!
Food Log 10/21/10
Breakfast: grapes
Lunch: sweet potato, leftover chili, flatbread with honey
Dinner: salad with lettuce, burger meat, peppers, and carrots; maple candy
Lunch: sweet potato, leftover chili, flatbread with honey
Dinner: salad with lettuce, burger meat, peppers, and carrots; maple candy
Wednesday, October 20, 2010
Food Log 10/20/10
Brunch: flatbread "stuffed" with apples and honey
Dinner: leftover chili, flatbread, maple candy
Dinner: leftover chili, flatbread, maple candy
Food Log 10/19/10
Breakfast: apple
Lunch: sandwich with flatbread, poached eggs, lettuce
Dinner: chili with tomatoes, ground buffalo meat, green, red, and jalapeno peppers, garlic, and onion; flatbread; maple candy
Lunch: sandwich with flatbread, poached eggs, lettuce
Monday, October 18, 2010
Food Log 10/18/10
Breakfast: apple
Lunch: poached eggs, leftover cornmeal blueberry pancakes with maple syrup
Dinner: "pittsburgh salad" - lettuce, broccoli, carrots, green tomato, topped with burger cooked with garlic and onion, and purple potato "fries"; grapes; maple candy
Lunch: poached eggs, leftover cornmeal blueberry pancakes with maple syrup
Dinner: "pittsburgh salad" - lettuce, broccoli, carrots, green tomato, topped with burger cooked with garlic and onion, and purple potato "fries"; grapes; maple candy
Sunday, October 17, 2010
Pittsburgh spirit
Lately I've had head-on encounters with the culture of American food, which makes my project all the more challenging. As a Pittsburgh native, I am a fan of the Penguins and Steelers, and have been lucky enough to go to both a hockey and football game this fall. I got to watch the Pens in the new Consol Energy Center, which was incredible, and I saw the Steelers beat the Browns today on this gorgeous fall afternoon.
What many people tend to overlook are the elements of food that are inherently associated with sports. At the new hockey arena, they've taken their cuisine to a whole new level. Not only can one get peanuts, M&M's, soft pretzels, hotdogs, nachos, and all the other old-time favorites, but they now have a sushi bar, meat carving station, and multiple restaurants as well. My family couldn't wait to eat at the new arena; I on the other hand cooked dinner beforehand and snuck some honey and cornbread into the game. My family teased as I pulled out my honey container from my purse, but it certainly helped ease the feeling of seclusion.
At the Steelers game today, I forgot how much fun and excitement there is in the parking lot alone. The parking lots were lined with grills cooking up burgers, hot dogs, and kielbasi, while baked beans, pierogies, and baked goods were set out on the tables. And - of course - everyone had beers in hand. I took a burger of my own to the game today, which definitely helped my hunger for American cuisine and allowed me to feel more apart of the group.
As much as I am passionate about healthy eating and environmental sustainability, I am also a sucker for American pastimes. It was hard not to drink beer with the crowd today, and difficult to steer clear of all the "game foods" around me. It's days like today that my feelings toward my project are truly put to the test - when I expressed my longings to my boyfriend, he said "you have to remember you're doing something great, and something that you love." And he's totally right. As much as there are things I miss from before my project began, I'm learning so much not only about local eating, but about the culture of food in general. I'm grateful for my experiences because they continue to shape me; as my loyalty and passion are continually tested, my personal evolution deepens.
What many people tend to overlook are the elements of food that are inherently associated with sports. At the new hockey arena, they've taken their cuisine to a whole new level. Not only can one get peanuts, M&M's, soft pretzels, hotdogs, nachos, and all the other old-time favorites, but they now have a sushi bar, meat carving station, and multiple restaurants as well. My family couldn't wait to eat at the new arena; I on the other hand cooked dinner beforehand and snuck some honey and cornbread into the game. My family teased as I pulled out my honey container from my purse, but it certainly helped ease the feeling of seclusion.
At the Steelers game today, I forgot how much fun and excitement there is in the parking lot alone. The parking lots were lined with grills cooking up burgers, hot dogs, and kielbasi, while baked beans, pierogies, and baked goods were set out on the tables. And - of course - everyone had beers in hand. I took a burger of my own to the game today, which definitely helped my hunger for American cuisine and allowed me to feel more apart of the group.
As much as I am passionate about healthy eating and environmental sustainability, I am also a sucker for American pastimes. It was hard not to drink beer with the crowd today, and difficult to steer clear of all the "game foods" around me. It's days like today that my feelings toward my project are truly put to the test - when I expressed my longings to my boyfriend, he said "you have to remember you're doing something great, and something that you love." And he's totally right. As much as there are things I miss from before my project began, I'm learning so much not only about local eating, but about the culture of food in general. I'm grateful for my experiences because they continue to shape me; as my loyalty and passion are continually tested, my personal evolution deepens.
Food Log 10/17/10
Breakfast: apple, pear
Lunch: Grabski's beef burger with chard, tomato, and onion on flatbread, leftover sweet potato fries
Dinner: apple, cornmeal blueberry pancakes with maple syrup
Lunch: Grabski's beef burger with chard, tomato, and onion on flatbread, leftover sweet potato fries
Dinner: apple, cornmeal blueberry pancakes with maple syrup
Food Log 10/16/10
Brunch: chai tea with milk, apple, pear, honey
Dinner: omelette with eggs, green pepper, red onion, tomato, and chard; flatbread; pear; sweet potato fries; maple candy
Dinner: omelette with eggs, green pepper, red onion, tomato, and chard; flatbread; pear; sweet potato fries; maple candy
Saturday, October 16, 2010
Hard Cider Fun!!
Since I bought some unpasteurized, organic apple cider for the first time a few weeks ago, I've been saving some to try to make into hard cider. My cider turned out to be perfect for this task - with no preservatives, nothing but apples, it didn't take long to ferment.
I had done a lot of research regarding the fermenting process of apples, and learned that it could be done without purchasing yeast. Typically, hard apple cider is made by adding champagne yeast, because it's reliable and tends to have a good flavor. Cider can still ferment using wild yeast; however, it is much less predictable. I was lucky on all accounts. Though I intended to add an apple peel to my cider to add additional yeast, I found it wasn't necessary. I accidentally left one of my cider gallons out of the fridge over night that only had about a quarter left in the bottom. The next day, the plastic container was highly pressurized and the cider contents were bubbly. My boyfriend insisted that it was fermenting (I thought it was just rancid), and we bought a few more gallons to allow them to do the same. He released the pressure through the gallon cap from time to time, and we let the cider sit for about 2 weeks.
Last night I tried it for the first time. I was nervous that it would make me sick, but after tasting it I could tell it was simply hard cider. It is much lighter than un-fermented cider, and almost has a beer-like flavor to it. One of the best parts is: $4.25 per gallon - talk about economical! This will certainly add an additional interest to my final analysis. I think my cider is delicious, I had soo much fun drinking it and I have lots more where it came from!
As the night progressed, I adopted a jar and straw for my cider drinking
I had done a lot of research regarding the fermenting process of apples, and learned that it could be done without purchasing yeast. Typically, hard apple cider is made by adding champagne yeast, because it's reliable and tends to have a good flavor. Cider can still ferment using wild yeast; however, it is much less predictable. I was lucky on all accounts. Though I intended to add an apple peel to my cider to add additional yeast, I found it wasn't necessary. I accidentally left one of my cider gallons out of the fridge over night that only had about a quarter left in the bottom. The next day, the plastic container was highly pressurized and the cider contents were bubbly. My boyfriend insisted that it was fermenting (I thought it was just rancid), and we bought a few more gallons to allow them to do the same. He released the pressure through the gallon cap from time to time, and we let the cider sit for about 2 weeks.
Last night I tried it for the first time. I was nervous that it would make me sick, but after tasting it I could tell it was simply hard cider. It is much lighter than un-fermented cider, and almost has a beer-like flavor to it. One of the best parts is: $4.25 per gallon - talk about economical! This will certainly add an additional interest to my final analysis. I think my cider is delicious, I had soo much fun drinking it and I have lots more where it came from!
My first glass of hard cider!
Food Log 10/15/10
Brunch: apple, pear, blackberry cornbread with honey, chai tea with milk
Dinner: leftover mashed potatoes, buffalo meat with chard, onion, green pepper, and garlic cooked in butter
Snacks: maple candy, hard cider!
Dinner: leftover mashed potatoes, buffalo meat with chard, onion, green pepper, and garlic cooked in butter
Snacks: maple candy, hard cider!
Friday, October 15, 2010
Food Log 10/14/10
Breakfast: apple, pear, honey
Lunch: salad with rainbow chard, roasted chicken breast, tomatoes, carrots
Dinner: roasted chicken leg, salad with rainbow chard, green pepper, tomato, and carrots; pink potatoes mashed with milk, garlic, and rosemary
Snack: blackberry cornbread with honey
Lunch: salad with rainbow chard, roasted chicken breast, tomatoes, carrots
Dinner: roasted chicken leg, salad with rainbow chard, green pepper, tomato, and carrots; pink potatoes mashed with milk, garlic, and rosemary
Thursday, October 14, 2010
Food Log 10/13/10
Brunch: apple, pumpkin pie, chai tea with milk
Dinner: sandwich with chicken breast, tomato, and lettuce on flatbread
Snack: pear, maple candy
Dinner: sandwich with chicken breast, tomato, and lettuce on flatbread
Snack: pear, maple candy
Tuesday, October 12, 2010
Pumpkin Pie
Today my mom and I baked a perfect fall dish - pumpkin pie! We started by cutting up a pie pumpkin, which was much harder than it sounds. I put the pieces in a food processor to grind them up, and then added milk, wheat flour, honey, and a little butter to the pumpkin to make my filling. I made the pie crust the same as the others, using more butter than I typically do for flatbread to make a flakier crust. I was a little nervous about it but it turned out fantastic. It would certainly be enhanced by some spices but I'll be able to add those soon enough, and in the mean time I love my pumpkin pie. I'll definitely be making this for Thanksgiving dinner!
Food Log 10/12/10
Breakfast: cornmeal pancakes with maple syrup
Lunch: sandwich with flatbread, chicken breast, and lettuce; grapes; pumpkin pie
Dinner: salad with chicken breast, apple, and tomatoe; pumpkin pie
Food Log 10/11/10
Breakfast: pear, apple pie
Lunch: chicken wings, grapes, yogurt
Dinner: goat ribs with potatoes and beets
Snacks: apple pie, honey
Lunch: chicken wings, grapes, yogurt
Monday, October 11, 2010
Salt
A discrepancy that I had at the start of my project was whether or not I should be eating salt. I wanted to have only one "exception" to my 100 mile radius rule, and I chose organic, fair-trade tea for several reasons. First, I wanted to have a source of caffeine for long nights of studying and working early in the morning. I am pleased with my decision because I'm very sensitive to caffeine, and coffee is more than I need. In addition, tea has more flavor variety than coffee, and I can also enjoy it at night in decaffeinated flavors. Likewise, by purchasing fair-trade organic tea, I'm still supporting environmentally sustainable practices that are beneficial to actual farmers.
The question still lingered, however, with respect to salt. I was adamant that I shouldn't be consuming any other product that cannot be found within 100 miles of Allegheny College, which ruled out sea salt from the start. My friends and family were extremely helpful and encouraging, and researched various salt mines from within my radius. The problem, however, was that most salt mines were empty from historical ages of use, or they were used to make processed salts like road salt. Further, there were treated with chemicals or blended with salts from other sources. Needless to say, these salts did not meet my criteria.
An important component of this project for me is health and nutrition. I want to prove that this diet is optimally healthy and accessible for the public at large. If I found that I was physically suffering from my lack of salt intake, then I intended to modify my standards so that I could include some salt in my diet. In the first few weeks of my project, I felt this was going to have to be necessary. I was often feeling light-headed, dizzy, and weak, and I attributed it to a lack of sodium. I am glad that I stayed strong though, because I found other ways to cope with these symptoms. It is important for me to have food throughout the day, not just at mealtimes, because I've found that I feel light-headed and weak after long periods with no nourishment. Likewise, it is important that I stay hydrated. Sodium is essential for hydration - it helps hold water in the body. Since I am consuming far less sodium than I did in the past, it is important that I drink lots of water everyday to feel good and healthy.
One of the most challenging parts of my project was adjusting to removing salt from my diet. I think in the beginning I had a lot of problems because my body simply needed time to adjust, and now I feel as good as ever, as long as I stay hydrated and nourished. I'm proud of myself for staying strong and not giving into my at times overwhelming desire to reintroduce salt into my diet.
The question still lingered, however, with respect to salt. I was adamant that I shouldn't be consuming any other product that cannot be found within 100 miles of Allegheny College, which ruled out sea salt from the start. My friends and family were extremely helpful and encouraging, and researched various salt mines from within my radius. The problem, however, was that most salt mines were empty from historical ages of use, or they were used to make processed salts like road salt. Further, there were treated with chemicals or blended with salts from other sources. Needless to say, these salts did not meet my criteria.
An important component of this project for me is health and nutrition. I want to prove that this diet is optimally healthy and accessible for the public at large. If I found that I was physically suffering from my lack of salt intake, then I intended to modify my standards so that I could include some salt in my diet. In the first few weeks of my project, I felt this was going to have to be necessary. I was often feeling light-headed, dizzy, and weak, and I attributed it to a lack of sodium. I am glad that I stayed strong though, because I found other ways to cope with these symptoms. It is important for me to have food throughout the day, not just at mealtimes, because I've found that I feel light-headed and weak after long periods with no nourishment. Likewise, it is important that I stay hydrated. Sodium is essential for hydration - it helps hold water in the body. Since I am consuming far less sodium than I did in the past, it is important that I drink lots of water everyday to feel good and healthy.
One of the most challenging parts of my project was adjusting to removing salt from my diet. I think in the beginning I had a lot of problems because my body simply needed time to adjust, and now I feel as good as ever, as long as I stay hydrated and nourished. I'm proud of myself for staying strong and not giving into my at times overwhelming desire to reintroduce salt into my diet.
Health Report
On Monday Oct. 4 I went to the doctor for an annual appointment. I didn't get an extensive exam, but enough to offer an accurate report of my current physical health.
I weighed less than last year, which can be attributed to factors besides my local diet alone. First, I started working out much more in the past year than I had previously, training for the Pittsburgh half-marathon and teaching exercise classes. An increase in my physical activity coupled with a healthier diet have contributed to my weight loss, which is still minimal. What is important is that I am at an optimally healthy weight for my height, and about that I'm very pleased.
I was a bit worried about my blood pressure since my sodium intake changed so abruptly as a result of my project. I was thrilled to learn that my blood pressure is low but still healthy and normal (I can't remember the exact number!). This goes to show that it is not necessary to eat added salts to maintain an optimally healthy blood pressure, which will be important to the final health analysis of my project.
I talked with my doctor about a variety of different things, and told her all about what I'm doing. She was interested and pleased with my undertaking, and supported my conclusion that my diet is very healthy. Overall I have only good news to report from the doctor's office!
I weighed less than last year, which can be attributed to factors besides my local diet alone. First, I started working out much more in the past year than I had previously, training for the Pittsburgh half-marathon and teaching exercise classes. An increase in my physical activity coupled with a healthier diet have contributed to my weight loss, which is still minimal. What is important is that I am at an optimally healthy weight for my height, and about that I'm very pleased.
I was a bit worried about my blood pressure since my sodium intake changed so abruptly as a result of my project. I was thrilled to learn that my blood pressure is low but still healthy and normal (I can't remember the exact number!). This goes to show that it is not necessary to eat added salts to maintain an optimally healthy blood pressure, which will be important to the final health analysis of my project.
I talked with my doctor about a variety of different things, and told her all about what I'm doing. She was interested and pleased with my undertaking, and supported my conclusion that my diet is very healthy. Overall I have only good news to report from the doctor's office!
Sunday, October 10, 2010
The pleasures of being home
It's been great to be home for fall break, and my mom has been such a help with my project. Aside from getting me a ton of awesome produce for my arrival, but she has also helped me in the kitchen (both cooking and cleaning!).
My mom has a knack for cooking meat perfectly - a skill I have yet to master. With her help, my lamb shank turned out just right the other night, and today she was kind enough to roast my chicken for me. She has a certain way of doing it that I've always loved, and it was fun to learn the tricks of her trade.
On the other hand, my mom has never been much of a baker. She marvelled at me today as I prepared and baked my apple pie, and it was funny to me because it seems so simple and easy. I've enjoyed having her company in the kitchen, and she is also very conscious of my feelings and does everything she can to make me feel included with family meals. I'm very grateful for her sweetness - it will make it all the harder to go back to school!
Here's how my apple pie turned out. I added more butter to the crust this time and it's flakier, tastier, and not as dry. I also chopped my apples in the food processor and added honey and a little water, which made the filling turn out a lot better.
My mom has a knack for cooking meat perfectly - a skill I have yet to master. With her help, my lamb shank turned out just right the other night, and today she was kind enough to roast my chicken for me. She has a certain way of doing it that I've always loved, and it was fun to learn the tricks of her trade.
On the other hand, my mom has never been much of a baker. She marvelled at me today as I prepared and baked my apple pie, and it was funny to me because it seems so simple and easy. I've enjoyed having her company in the kitchen, and she is also very conscious of my feelings and does everything she can to make me feel included with family meals. I'm very grateful for her sweetness - it will make it all the harder to go back to school!
Here's how my apple pie turned out. I added more butter to the crust this time and it's flakier, tastier, and not as dry. I also chopped my apples in the food processor and added honey and a little water, which made the filling turn out a lot better.
Food Log 10/10/10
Breakfast: cantaloupe, apple cider
Lunch: omelette with eggs, green pepper, and tomato on flatbread, pear, apple pie
Dinner: roast chicken with potatoes and broccoli, apple pie
Lunch: omelette with eggs, green pepper, and tomato on flatbread, pear, apple pie
Dinner: roast chicken with potatoes and broccoli, apple pie
Food Log10/9/10
Breakfast: cantaloupe, apple cider
Lunch: pear, apple, cornbread with honey
Dinner: buffalo burger on flatbread with yellow tomato, lettuce, and green pepper
Lunch: pear, apple, cornbread with honey
Dinner: buffalo burger on flatbread with yellow tomato, lettuce, and green pepper
Saturday, October 9, 2010
New farms - new food!
I had lots of shopping and preparation to do to come home for fall break. First, I stocked up on a few gallons of apple cider that I'm leaving in Meadville to ferment, and perhaps have some hard cider in the next few weeks. I'll post some pictures once I can see some chemical reactions happening!
I also needed to get my food together for the long weekend. Luckily, I went shopping with my mom last week and had some food stocked up at home - chestnuts, pie pumpkins, honey, corn meal, and wheat flour. I got some great veggies in my Vines CSA bag this week, but I still wanted some fruit and things, so I went to the Market House. I got lots of apples, pears, and grapes, and also 2 bags of tomatoes that I am very excited about (I wasn't expecting to get tomatoes this late in the season). My mom was also kind enough to shop around the Pittsburgh area. She went to a Farmers Market in Pittsburgh that sold some organic produce from Gibsonia, PA. I came home to bags of squash, potatoes, beets, and gorgeous peppers. I was particularly excited about the cantaloupe she got for me; it was perfectly ripe and delicious and I enjoyed half of it for breakfast this morning!
On my way home from school, I stopped in New Wilmington to visit a farm called "Dream Thyme" run by a fabulous woman named Lynne. I was met at my car by atleast 10 friendly herding dogs, and got to meet many more throughout my visit, because she breeds them to use on her farm. She had chickens and geese running throughout her yard, as well as goats, horses, sheep, and rabbits in their various fenced-in areas. I got to hold a baby rabbit that was about the size of my palm, and it completely stole my heart. We walked through her fields and enjoyed the beautiful view on such a perfect and sunny fall afternoon. I had a great time talking with her and seeing all the animals. We went to the meat freezer next, where she showed me all the meat she sells for market. I bought a whole chicken to roast, a bag of chicken "parts", and a lamb shank for only $35. Lynne was so kind that she gave me goat ribs (I told her I had never had goat and she was eager for me to try it!) and a bar of her homemade goat milk soap just for visiting, and I was thrilled. The soap is awesome and I'm excited to try the goat ribs soon. I am eager to go back and visit again to get more meat, and perhaps spend some time volunteering there this summer!
It's very encouraging to still be finding new farms with great food that I haven't had in a while, or have never tried before. Lynne was so passionate about her farm that it was really inspiring and made me "fall in love" a little deeper with my project.
I also needed to get my food together for the long weekend. Luckily, I went shopping with my mom last week and had some food stocked up at home - chestnuts, pie pumpkins, honey, corn meal, and wheat flour. I got some great veggies in my Vines CSA bag this week, but I still wanted some fruit and things, so I went to the Market House. I got lots of apples, pears, and grapes, and also 2 bags of tomatoes that I am very excited about (I wasn't expecting to get tomatoes this late in the season). My mom was also kind enough to shop around the Pittsburgh area. She went to a Farmers Market in Pittsburgh that sold some organic produce from Gibsonia, PA. I came home to bags of squash, potatoes, beets, and gorgeous peppers. I was particularly excited about the cantaloupe she got for me; it was perfectly ripe and delicious and I enjoyed half of it for breakfast this morning!
On my way home from school, I stopped in New Wilmington to visit a farm called "Dream Thyme" run by a fabulous woman named Lynne. I was met at my car by atleast 10 friendly herding dogs, and got to meet many more throughout my visit, because she breeds them to use on her farm. She had chickens and geese running throughout her yard, as well as goats, horses, sheep, and rabbits in their various fenced-in areas. I got to hold a baby rabbit that was about the size of my palm, and it completely stole my heart. We walked through her fields and enjoyed the beautiful view on such a perfect and sunny fall afternoon. I had a great time talking with her and seeing all the animals. We went to the meat freezer next, where she showed me all the meat she sells for market. I bought a whole chicken to roast, a bag of chicken "parts", and a lamb shank for only $35. Lynne was so kind that she gave me goat ribs (I told her I had never had goat and she was eager for me to try it!) and a bar of her homemade goat milk soap just for visiting, and I was thrilled. The soap is awesome and I'm excited to try the goat ribs soon. I am eager to go back and visit again to get more meat, and perhaps spend some time volunteering there this summer!
It's very encouraging to still be finding new farms with great food that I haven't had in a while, or have never tried before. Lynne was so passionate about her farm that it was really inspiring and made me "fall in love" a little deeper with my project.
Food Log 10/8/10
Brunch: apple, omelette with onion, jalapeno pepper; cornbread with honey
Dinner: lamb shank roasted with potatoes and broccoli
Snacks: maple candy, pear, apple cider
Dinner: lamb shank roasted with potatoes and broccoli
Snacks: maple candy, pear, apple cider
Wednesday, October 6, 2010
Ups and Downs
I love Wednesdays because I have free time during the day to experiment in the kitchen. This morning I tried to make granola again. This time I toasted spelt with broken up chestnut pieces, and mixed it with a little over a tablespoon of honey, and a little butter. I flattened it on a baking sheet and cooked it at 300 degrees - and it came out perfectly! Using less honey mixture allowed it to become more of a bar than it had last time, and it's crunchy and delicious.
Later tonight, I had a craving for something sweet. I haven't been able to get my beloved maple candy, so I decided to try to make some. It seemed easy from all the recipes I've found (if you have a candy thermometer!), but I tried it anyway. I began to boil my syrup, and went away looking for a dish to put it in. Luckily one of my roommates, Amelia, was helping me in the kitchen, because the maple syrup turned into a bubbly volcano all over the stove top. After cleaning up the mess, I began to stir the syrup, because the recipe calls for it after allowing the syrup to cool (to a certain temperature - I just guessed). Unfortunately this didn't work and the syrup never thickened, so I tried boiling it again. Though no major explosions happened this time around, I still couldn't get my syrup to thicken, even after letting it sit for a while. I stuck it in the fridge in hopes it will thicken overnight, but I'm not feeling particularly optimistic about it. I'm going to keep an eye out for a candy thermometer - then maybe it will be a little easier!
My day ended on a highly positive note when I made my own apple pie. I used wheat flatbread as the crust - whole wheat pastry flour, water, and a little honey - and apples with honey as my filling. I cooked it in a buttered dish, and it is absolutely delicious. I think the next time I make it I'll put some butter in the upper pie crust and spread it over the top, because the top crust came out a little dry. Otherwise it couldn't have been more tasty!
Later tonight, I had a craving for something sweet. I haven't been able to get my beloved maple candy, so I decided to try to make some. It seemed easy from all the recipes I've found (if you have a candy thermometer!), but I tried it anyway. I began to boil my syrup, and went away looking for a dish to put it in. Luckily one of my roommates, Amelia, was helping me in the kitchen, because the maple syrup turned into a bubbly volcano all over the stove top. After cleaning up the mess, I began to stir the syrup, because the recipe calls for it after allowing the syrup to cool (to a certain temperature - I just guessed). Unfortunately this didn't work and the syrup never thickened, so I tried boiling it again. Though no major explosions happened this time around, I still couldn't get my syrup to thicken, even after letting it sit for a while. I stuck it in the fridge in hopes it will thicken overnight, but I'm not feeling particularly optimistic about it. I'm going to keep an eye out for a candy thermometer - then maybe it will be a little easier!
My day ended on a highly positive note when I made my own apple pie. I used wheat flatbread as the crust - whole wheat pastry flour, water, and a little honey - and apples with honey as my filling. I cooked it in a buttered dish, and it is absolutely delicious. I think the next time I make it I'll put some butter in the upper pie crust and spread it over the top, because the top crust came out a little dry. Otherwise it couldn't have been more tasty!
I took a bite before remembering to take a picture!
Amelia enjoying a slice of our creation
Food Log 10/6/10
Breakfast: plums, yogurt with spelt and chestnut "granola"
Lunch: egg sandwich with lettuce on flatbread, apple
Dinner: potatoes, turnips, green beans, chard, and onion sauteed in butter, flatbread
Snacks: apple pie!
Dinner: potatoes, turnips, green beans, chard, and onion sauteed in butter, flatbread
Snacks: apple pie!
Tuesday, October 5, 2010
Food Log 10/5/10
Breakfast: apple
Lunch: beets and spelt, leftover veggie soup, flatbread, apple cider
Dinner: plums, poached egg sandwich with lettuce on flatbread
Snacks: apple
Lunch: beets and spelt, leftover veggie soup, flatbread, apple cider
Dinner: plums, poached egg sandwich with lettuce on flatbread
Snacks: apple
Monday, October 4, 2010
Recent travels
Today I had to go home for a doctor's appt in Pittsburgh. Afterwards I met my mom in Wexford, and we journeyed to several farmers markets. Our first stop was at Frankferd Farms, where I purchased small bags of cornmeal and soft winter wheat to keep at home and use over breaks. We stopped next at a small farmers market run out of a family farm's home. Much of their produce wasn't organic, but I was still able to get some local honey, chestnuts, and some small pie pumpkins, all of which I can keep at home and also use over breaks. The next farmers market we stopped at wasn't organic either, and I couldn't find any hidden gems there.
It was fun to travel to different markets. I'm trying to continue stocking up for November - I canned 6 pints of tomatoes yesterday. My next goal is to take an overall "inventory" of everything I have saved up, so I can properly gauge my progress and determine how much more I might need to preserve.
It was fun to travel to different markets. I'm trying to continue stocking up for November - I canned 6 pints of tomatoes yesterday. My next goal is to take an overall "inventory" of everything I have saved up, so I can properly gauge my progress and determine how much more I might need to preserve.
Food Log 10/4/10
Breakfast: apple, plums
Lunch: leftover veggie soup, apple
Dinner: leftover cornmeal blueberry pancakes with maple syrup, apple cider
Lunch: leftover veggie soup, apple
Dinner: leftover cornmeal blueberry pancakes with maple syrup, apple cider
Sunday, October 3, 2010
Food Log 10/3/10
Breakfast: apple, pear
Lunch: leftover veggie soup, pearsauce, spelt "granola," hot apple cider
Dinner: blueberry cornmeal pancakes, apple
Lunch: leftover veggie soup, pearsauce, spelt "granola," hot apple cider
Dinner: blueberry cornmeal pancakes, apple
Eating on the run
This weekend, I went home for the night on Friday so Nick and I could go to Fright Night at Kennywood. We had a blast and I'm so happy we went, but it was a total pain to get ready for. First, I bought 2 gallons of cider on Friday so that I could drink one and experiment with the other to make hard cider. I set one on my desk and the other on my computer as I was busily packing, and the one gallon slid off of my computer and fell onto my floor, where the plastic container exploded, soaking my beautiful pink white and orange carpet in apple cider. I was totally bummed and still had to hurry and pack up all my food for the next 2 days. I had to take SO much stuff home - I ended up taking butter, eggs, flatbread, cornbread, yogurt, spelt granola, apples, potatoes, milk, maple syrup, honey, salsa, and veggies. Some of this was to keep until next week, since I'll be going home again next weekend for fall break. My maple syrup spilled all over my cornbread during the ride home, which turned out ok since my cornbread was just sweeter, but still wasted a fair amount of syrup. Once I was home everything was great, it was fabulous to cook in my own kitchen. Eating on the run was a drag; I got sick of munching on things like cornbread and apples, and it interrupted my "meals." When I returned back to school and was putting things away, I realized I hadn't checked my peppers or tomatoes in a while, and some of them had spoiled and smelled (on top of the apple cider smell that was permeating my carpet). To summarize, I love going home, but it makes my project all the more difficult.
Food Log 10/2/10
Brunch: omelette with tomatillo salsa, cornbread, apple, apple cider
Snacks: cornbread with honey, apple, leftover sweet potato fries, yogurt with spelt "granola"
Dinner: vegetable soup - chicken stock, spelt, potatoes, turnips, cabbage, banana pepper, green bell pepper, jalapeno pepper
Snacks: cornbread with honey, apple, leftover sweet potato fries, yogurt with spelt "granola"
Dinner: vegetable soup - chicken stock, spelt, potatoes, turnips, cabbage, banana pepper, green bell pepper, jalapeno pepper
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