Morning Tea on a 10-Mile Diet

When I got home late last night, Tricia had put my first food in my fridge. Talk about service. And a loving note on my counter. I woke full of curiosty. How will this go? The first challenge out of the gate: milk for tea. I haven’t set up my weekly half gallon from my local cow yet. I don’t expect Tricia-like deliveries. I do need go right to the source, so to speak. This

To meat or not to meat?

Last night I had the strangest dream, I never dreamed before. Strange because it was so serious. So reasoned. So not like other dreams where I panic because I didn’t study for the test or because I find my boyfriend romancing my best friend. No, this dream was a discussion with vegan friends about why I eat meat. I think it’s because some of my most respected mentors promote a “plant-strong” diet – meaning little

Why does dinner have to be sooo complicated?

Why does dinner have to be so complicated? It used to be you opened the fridge. pulled out some potatoes and meat and vegetables (or opened a can, box or freezer bag), did some stove hocus-pocus and there it was: dinner. Now the choices boggle the mind. First, there’s food labels. Someone like me might look for words like natural, real, whole, fresh and local, while someone else goes for creamy, sweet, melt-in-your-mouth. We’re both buying

Local food and farmworker justice

My new fav organization is Danielle Nierenberg and Ellen Gustafson are just birthing it. Please become a founding member – I am. They are combining research and action. I trust their work, and knowing who to trust these days is important. Responding to an article about farmworker injustice I offered the following commentary. I’d love to hear what you think about the article and my comment! thank you for asking us to weigh in

If “consenting adults” works for sex, why not milk?

As soon as I started my 10-mile diet I became a criminal. No, not local marijuana (which now is legal in Washington). Local milk. Selling milk to your neighbor from your cow or goat is against the law. I’m thinking about it today because the FDA just announced new food safety standards, saying we should prevent contamination rather than just react to outbreaks. This means further regulations, many so costly that small producers can’t reasonably

Subversive gardening

Roger is funny, clear and connects the dots between population growth, shrinking resources, obesity in a world of hunger, and the possibility that turning our lawns into lunch (vegetables) is a doable revolution. All in 18 minutes. Also, read the comments – some reveal how resistant folks are to simple, self-generated food solutions. What’s with that?

What’s a complementary food system?

The food systems that feed us – natural and national – are like the glass pieces in a kaleidoscope. I turn my head this way and that, trying for a whole picture. I think I’m beginning to see it, but still, as Paul in the Bible said, “through a glass darkly.” Last week I tried explaining my current understanding to a very well informed acquaintance. The piece about complementary food systems had her puzzled. I

Talking with my mouth full

Friday night my mouth was full of spoken words, aimed at introducing relational eating to interested eaters. I was at the Geodome at the Seattle Center and spoke after the audience of 25 had toured the Universe through the magic of the Geodome software beamed on the inflatable intimate “planetaium”. Everything was a wow. The show and my talk. Writing a book is not the same as giving a pithy 1-hour talk you hope will

How much is that chicken in the window

That’s the subtitle of the section in Blessing the Hands that Feed Us (Viking/Penguin 2013) where I work through the precise calculations that Shelby does below. On my 10-mile diet, looking for protein, I found a neighbor who’d sell me a chicken… for $5 a pound. Talk about a culture war! My inner skinflint was battling my local yokel. So I got online to research price of feed, chicks, fencing, attrition, time and sadly concluded

One community’s real food map

This is a rich depiction of what real food is, and how we all participate in building real food systems. I’m ever more inspired by the possibility of revitalizing food systems to feed their people, and how engaged eaters can help map the systems, identify gaps and resource producers and distributors and food outlets to become more prosperous together. [slideshare id=11300113&w=479&h=511&sc=no] Real Food Wheel from Community Food Security Coalition

Real Food Challenge

The food movement is definitely coming out of the gourmet kitchen and into the streets. This Real Food Challenge is super exciting. Below I’ve re-posted their latest missive, but here are my big take-away (or should I say “take out”) nuggets: “Our generation is waking up to a new reality — one of devastation and one of promise. The façade of the 20th century — of ‘boundless productivity,’ of chemical inputs without consequence, of faceless

Great short film about the Good Cheer Garden

I write extensively in Blessing the Hands that Feed Us (Viking/Penguin 2013/4) about Good Cheer garden. As part of the Whidbey Institute Thriving Communities Conference series, Chris Korrow, Aimie Vallat and Jerry Milhoun teamed up to produce videos about the food exemplars from our island. In the “a picture is worth a thousand words” category, I’d like to introduce you to my food-community via this clip. [vimeo w=400&h=300]

10-day Real Food Pledge

Promise. Last post of the day. After finding the Spokane Real Food Pledge I stumbled on this one. A simple idea – sort of like the 10-mile diet – with profound impact. Here’s an excerpt: We would like to ask you to join our mission by taking the 10 Days of Real Food pledge. Over 13,000 people all the way from Austin to Australia have signed up so far! Check out the blog post

Real Food Pledge – Spokane WA

I love this pledge. I’m going to start one where I live, and you can too. I PLEDGE to complete the following action items to gain better health and to support the real food movement in Spokane: ACTION ITEMS I will ENGAGE with my food! I will learn where it came from, how it was grown and who the people are who brought it to my plate. I will EAT at least one seasonal, local