NYT article: Sex and Vegans...

Well it was quite a surprise to see two of my interests, food (about which I am obviously obsessed), and sex (which I am thinking a lot about these days since I am teaching a Human Sexuality class right now) come together in a New York Times article the other day. In the article "The Carrot some Vegans Deplore" Jesella describes the trend of using female sexuality to persuade people (particularly hamburger munching men) to consider going vegan/vegetarian. It strikes me as a pretty strange tactic, and almost desperate and contradictory in so many ways for a diet that is based, at least in part, on an ethical platform to use the objectification of women to manipulate or sell the idea veganism. I would love to hear other peoples thoughts on this!
Check out the full article.

Attitudes toward local foods in the UK

I thought this might be a good space to share articles that I've been reading related to my food/environment interests. I will give brief summaries here and the full citation. Here goes the first one!

Chambers S, Lobb A, Butler L, Harvey K, Traill WB, (2007). Local, national and imported foods; a qualitative study. Appetite 49, 208 -213.

This study utilized four focus groups, structured into socio-economic groupings, to identify relevant themes related to local foods in the UK, and whether attitudes varied based on SES. The themes that emerged were: cost, lifestyle, food quality, consumer ethnocentrism, choice and farmers. The context for this study is the policy interventions of the British government and position of the EU, to encourage “sustainable consumption”, with a focus of promoting direct sales of local food products. The authors observe that previous research suggests that consumers generally feel positively about locally produces foods, but at the same time there is little information in the literature regarding perceived and actual barriers to buying local foods. The authors sought to conduct focus groups to explore these issues, how they relate to consumer preference, and also obstacles in accessing these preferences.

The authors point out the lack of an official definition of “local foods”, and thus operationalize it for the purposes of their study as “products produced and sold within a 30-50 mile radius of a consumer’s home. Interviewers asked group participants to think of geographical definitions at the beginning of each session, and the consensus was close to the authors’ original definition at 20-50 miles. Also of interest was the observation that for this sample (N=33) that the overall consumption of local foods was low. Specific observations related to the themes identified include:

· Cost - local foods were viewed as more expensive than national brands and imported foods

· Lifestyle -lack of time and convenience were seen as obstacles to access local foods with a preference towards super market shopping

· Food quality – local foods were judged to be of higher quality in terms of freshness, and improved taste

· Choice – participants wanted the option to eat foods out of season (i.e. strawberries in winter) and greater variety than what is grown locally

· Ethnocentrism – belief that shopping locally would help the local economy, support farmers in the region, and also resist against purchasing from sources that were politically distasteful (in this case it was not buying French products out of dislike for the French government)

· Farmers – there were some who wanted to buy local to support farmers in the area

A little bit of comfort goes a long way...

These end of winter days get me into a bit of a funk sometimes. Its not so bad, and I'm a northeasterner through and through, so I just come to expect it. As such, I do employ some coping strategies like dragging myself to yoga class even when I really don't want to leave the apartment, napping of course, and comfort food. This macaroni and cheese does a great job on this front with a creamy saucy base that is completed by a crunchy breadcrumb topping.
Here is the basic recipe, but its easy to change it up to add variety (the one above uses bacon and pepper jack cheese to this end).
Macaroni and Cheese:

6T butter
1 medium onion, finely chopped
6T a-p flour
1 quart whole milk
1T dijon mustard
1 bay leaf
1t thyme
2c sharp cheddar cheese, shredded
1c monterey jack cheese, shredded
s&p to taste
1lb elbow pasta
2c fresh coarse crumbs
1/2c parmesan cheese
2T olive oil

Preheat oven to 400 degrees and grease 9x13 pan.
Melt butter in a 5-6 quart pot, and add onions.
Cook onions until clear, about 5 minutes, stirring occasionally.
Meanwhile set a pot to boil for the pasta, and drain when al dente.
When onions are cooked through, stir in flour and cook for a couple of minutes.
Whisk in milk slowly, and then add mustard and bay leaf.
Bring to a simmer stirring frequently, and let simmer for about 15 minutes for flavors to develop.
Stir in cheeses and season to taste.
Stir in cooked and drained pasta; pour into baking pan.
In a small bowl mix bread crumbs with parmesan and olive oil.
Sprinkle on top, bake for about 15 minutes, until crumb topping is golden brown.

NYT article: Youth and the Stigma of Free Lunch

This is an interesting article looking at the utilization of subsidized lunch in high schools. I didn't realize this, but some cafeterias provide different foods and have different lines for the kids who buy their lunch and the kids who may access the subsidized lunches. While I was working at a high school in Washington Heights (NYC), this wasn't the case and all of the kids basically had a debit card that they could use to buy any of the items available. Cafeterias that differentiate among kids by the way they access food is an obvious source of tension for youth who at this time more than anything want to fit in with their peers. It seems like their are some easy solutions to this challenge, and my main concern is that youth who qualify for subsidized food, do not get subsidized for the same foods that other youth pay for...why?
Anyway, take a look a the article.

mmmm...pumpkin mini-loaves

At this time of year, it sort of is slim pickings at the farmer's market, and squash is one of the veggies that is plentiful and provides good variety. I have to admit, too, that I am really taken by the forms of all of the squash - these loaves came from a buttercup squash, which is a deep green, with peanut scars, and a bright orange end - they are little works of art from nature. Also, I like that it can be both sweet or savory, and love adding the color to my meal.

This recipe is based on Bittman's Pumpkin Bread recipe, and is absolutely delicious and comforting on these cold end of winter days.
I chose to go the mini route, since it bakes more quickly and results in 4 small (but substantial) loaves. This is also a great size for sharing (which I like to do). This bread is great plain , or with some jam and tea at the end of the day, but I also enjoy it toasted with butter for breakfast.
I go kind of wild sometimes an add chocolate chips to the recipe to make it really a dessert (with some vanilla ice cream- yum!).

Pumpkin mini loaves:
2c a-p flour
1/2c ww flour
1/2c cornmeal
1/2 t salt
1Tbaking powder
1t ground cinnamon
1/2t ground ginger
1 pinch ground cloves and nutmeg
3/4c raw granulated sugar
2 eggs
1/4 c melted butter
1 1/4c milk
1c cooked mashed pumpkin (just roast a whole squash for about an hour)

Preheat oven to 350 degrees F, and grease 4 mini loaf pans.
Combine all dry ingredients.
Beat eggs with butter and milk.
Mix egg mixture, along with the pumpkin, into the dry ingredients just until it comes together (do not over mix!).
Divide equally into the prepared loaf pans.
Bake for about 30-35 minutes (test with a toothpick, it will come out dry when done).
Cool on a wire rack for about 10 minutes.

NYT article: Is it the Ducks or the Suburbs?

This article describes the pressure some free range duck farmers in Long Island are experience regarding complaints of water contamination downstream from their farms. Interestingly, as an aside in the article, the reporter mentions the potential for this contamination to be coming from suburban cesspools that overflow into the river as well. I can't imagine that these communities will put up the money to update their sewage system, so lets just watch them ruin yet another valuable asset (the sustainable family farm) until they "figure" what they really have to do to solve the problem of contaminated water (can we say urban planning!).
Read the full article here.

"The Meaning of Food"

This is a three part series from PBS, hosted by Marcus Samuelson, a celebrity chef here in NYC. This is an intriguing, ethnographic exploration of culture, life and family with food at the center. Many cultures and traditions are explored in the US, and I found this program both insightful and inspiring. It really shows the importance of food in the process of meaning making, community building and identity formation. Check it out if you get the chance!

"The Real Dirt on Farmer John"

This film is an inspiring, almost roller coaster ride of the story of John Peterson's family farm, and the struggle to keep it. This northern Illinois farm has been in John's family for generations, and it seems as though it would be his destiny to continue farming this land. However, with several family losses, and the economic difficulties faced by many family farmers throughout the US, this destiny was seriously called into question. John's struggles, both personal, and economic are amazingly narrated by himself, and the use of personal archival footage make this a beautiful film that shows the importance of perseverance and community. Check it out if it comes to your area! (see the link in Food in Films in the sidebar).

NYT article: You said it Mark!

I'm really glad that Bittman has commented on the phenomenon of cook books which show parents how to hide "healthy foods" in "desirable foods" in the effort to get their kids to eat well. What is this suppose to teach kids? How will this shape kids' long term attitudes towards foods? What does this say about contemporary parenting?
I have been a community chef for Just Food for a couple of years now, and I think its amazing how excited kids get about fruits and veggies if you make it fun and exciting. Why resort to smoke and mirrors?
Check out Bittman's commentary here.

A new favorite: Oatmeal bread

It really is difficult to choose, but I think these days this is my go to bread recipe. The crust is perfect, not too tough, and the crumb is tender with the oats blending so well into the overall texture. I have to confess my favorite thing to do is eat it with some chocolate-hazelnut spread.
This recipe comes from Ken Haedrich's book "Soup Makes the Meal".

Oatmeal Hearth Loaves:
3/4 c rolled oats
1 c hot milk
3 T natural cane sugar
1 T molassses
1 1/4 c warm water
2 t active dry yeast
~5 c unbleached a-p flour
2 1/2 t salt
1/2 c vegetable oil
cornmeal for dusting
1 egg & 1 T milk for glaze
sesame seeds for garnish

Put oats in large bowl with milk, sugar and molasses; stir and set aside.
Pour 1/4 c of warm water in a small bowl and stir in yeast; set aside (at least 5 minutes).
Stir yeast mixture into oat mixture.
Stir in 3 c of flour, 1 cup at a time; and beat vigorously for about 100 strokes after the 3rd cup was added.
Cover and set aside for 10 minutes.
After 10 minutes, stir in the salt, then the oil and enough of the remaining flour to make a fairly firm, kneadable dough.
Turn dough out onto a floured work surface (you will have to keep adding flour so the dough does not stick) and knead for 10 minutes.
Put the dough into an oiled bowl (turn so dough is evenly coated with oil) cover, and set aside to rise until doubled in bulk.
Oil and dust with cornmeal a large baking sheet, and set aside.
When the dough has doubled, punch down and turn out on floured work surface.
Knead briefly and cut in half with a bench scraper.
Knead each half of the dough into an oval shape and placed on the prepared backing sheet, and cover; let rise until doubled.
Preheat oven to 400 degrees F.
When loaves have doubled, brush with the egg glaze and sprinkle with sesame seeds.
Make a few slashes across the dough with a serrated knife.
Place dough in the oven and bake for 20 minutes.
Reduce heat to 375 degrees F, and bake until dark golden; about 20 minutes.
Cool on a wire rack.